tag:blogger.com,1999:blog-55059715171069299142024-03-13T00:54:19.361-05:00Pinks Posts......where Ms. Pink posts posts...Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.comBlogger289125tag:blogger.com,1999:blog-5505971517106929914.post-25541311120755523812016-08-17T17:44:00.001-05:002016-08-17T17:44:46.506-05:00White Peach and Almond Mascarpone Tart1 - 9" pie crust<br />
1 - 7oz box Almond Paste<br />
8 oz Mascarpone<br />
1/4 cup sugar<br />
1 large egg<br />
1/2 tsp almond extract<br />
pinch of kosher salt<br />
2 large white peaches, pit removed and cut into thin slices<br />
1/4 cup brown sugar<br />
1/2 tsp fresh ground nutmeg<br />
<br />
Preheat oven to 375<br />
Roll out pie crust in tart pan, pressing into bottom and sides<br />
Roll out the almond paste into a circle big enough to line the bottom of the tart pan. Lay it over the pie crust and gently press into the pie crust.<br />
Beat mascarpone, sugar, egg, almond extract and salt until light and fluffy and spoon evenly into tart pan.<br />
In a bowl, toss together the peches with the brown sugar and nutmeg.<br />
Layer the peach slices over the cheese mixture, drizzle any remaining juices over the fruit<br />
Bake 45 mn or until the center is set and slightly puffed.<br />
Set on wire rack to cool<br />
Serve room temperature or chilled.<br />
<br />Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-86083192320125298952016-08-17T17:39:00.002-05:002016-08-17T17:39:45.628-05:00Spicy Beef & Cheddar Pie with Blue Cheese in Press In CrustPress In Crust:<br />
1-1/4 cups all-purpose flour<br />
1 tsp sugar<br />
1/2 tsp salt<br />
8 Tbsp butter cut into 1/4" pieces or grated<br />
3-4 Tbsp Ice Water<br />
<br />
Process flour, sugar & salt together in food processor until combined. Scatter butter over the top and pulse until incorporated. Add 2 Tbsp ice water and continue to pusle until large clumps of dough form, adding extra Tbsp of water as needed.<br />
Place small pieces of dough evenly over bottom of pie plate and press dough evenly from middle up to the outer edges, sealing any cracks. Place in freezer until firm, about 30 mn.<br />
<br />
Meanwhile, make the filling:<br />
1/2 cup carmelized onion, from about 1 large onion, chopped<br />
1 lb ground beef (I have used venison and bison as well with good results)<br />
1 egg<br />
2 Tbsp worcestershire<br />
1 Tbsp dijon mustard<br />
1 cup sharp white cheddar cheese, grated<br />
1/2 tsp cayenne<br />
1/2 tsp smoked paprika<br />
salt & pepper to taste<br />
1/3 c blue cheese, crumbled<br />
<br />
Preheat oven to 375<br />
In a saute pan, brown ground beef with salt and pepper. Drain excess fat. Add caramelized onion, worcestershire, mustard, cayenne, smoked paprika, salt and pepper to taste. Let cool slightly.<br />
Add egg and cheddar cheese and mix well.<br />
Fill pie shell with meat mixture and sprinkle the top with the crumbled blue cheese<br />
Bake 45 mn or until set. Serve warm.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-34093751120193592402015-07-14T13:04:00.001-05:002015-07-14T13:04:24.499-05:00Kohlrabi & Apple Salad with Maple Lemon ViniagretteInspired by my farmers market, Cole's choices and this <a href="http://www.thekitchn.com/recipe-kohlrabi-and-cabbage-salad-with-maple-lemon-dressing-passover-recipes-from-the-kitchn-217338" target="_blank">recipe</a>, I made a salad for my client last night (and our family, which happens often) and am eating the rest of it today and wondering where kohlrabi has been all my life! So I NEVER forget this recipe, I'm posting now. I sliced my vegetables and apples VERY thin for presentation sake but by all means, make it a slaw - it's refreshing and wonderful!<br />
<br />
Salad:<br />
3 medium bulbs kohlrabi<br />
1 granny smith apple<br />
1 pink lady apple<br />
1/4 cup craisins<br />
1/4 cup roasted sunflower seeds<br />
2 carrots, shredded (I used the rainbow variety for added color)<br />
<br />
Dressing:<br />
1/4 cup evoo<br />
3 Tbsp pure maple syrup<br />
zest of 1 lemon<br />
juice of 2 lemons<br />
1 garlic clove, minced<br />
<br />
1. Combine the dressing ingredients and either mix with a hand blender or whisk together in a small jar and set aside.<br />
2. Remove the stems and greens from the kohlrabi and peel away the tough outer green skin. The remaining vegetable should be white. Slice 1/8" - 1/4" thin.<br />
3. Halve apples from top to bottom, remove seeds and slice 1/8" - 1/4" thin.<br />
4. Toss vegetables with the dressing to prevent browning.<br />
5. For presentation, I alternated the kohlrabi with the green and red apple on a platter. Top with shredded carrot, craisins & sunflower seeds, pour remaining dressing over the salad and let sit at least 15-20 mn before serving. This is infinitely better the next day although not as pretty.<br />
<br />Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-19352234938232395622014-10-15T07:41:00.000-05:002014-10-15T07:41:56.242-05:00Red Quinoa Tabbouleh - or something kind of close...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipd31bs2WozJBPJ1AwbUZWBUSwxjVh3bAqw8_GKjHBUHbPo60hNL2DAvUMR_eQQuv65r3StkKNxugtwjHNP3Tink1xjs9HKzVaT8BroX_BlD4dwA59MTLu661EpGPWcv-05g9XLPdLicmy/s1600/IMG_5367.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipd31bs2WozJBPJ1AwbUZWBUSwxjVh3bAqw8_GKjHBUHbPo60hNL2DAvUMR_eQQuv65r3StkKNxugtwjHNP3Tink1xjs9HKzVaT8BroX_BlD4dwA59MTLu661EpGPWcv-05g9XLPdLicmy/s640/IMG_5367.JPG" height="428" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-27719763873425558532014-10-15T07:40:00.001-05:002014-10-15T07:41:37.723-05:00Cheaters Chicken Pad Thai<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TBDOyAuSRJnYPO5a40LTU2lTVAIrdcaET-xQMnD6QBu1yxyG4Liju5L2Z_O50UnXm15SzQvzQpTAD8xaTq3lwY4ziiV_F9cvFa2ZGMBQTYtz31_G2vPtx8fYWNzOgMxwrYD4pP5U7d_H/s1600/padthai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TBDOyAuSRJnYPO5a40LTU2lTVAIrdcaET-xQMnD6QBu1yxyG4Liju5L2Z_O50UnXm15SzQvzQpTAD8xaTq3lwY4ziiV_F9cvFa2ZGMBQTYtz31_G2vPtx8fYWNzOgMxwrYD4pP5U7d_H/s1600/padthai.jpg" height="320" width="240" /></a></div>
<br />
<br />
Called Cheaters because it's not really authentic, but it's easy, uses things easily found in my kitchen, and hit the spot. My husband isn't a huge fan of pad thai but he really liked this version (probably because the local place that makes it isn't very good and he never really ate it before we met.)<br />
<br />
1 box (14 oz) pad thai noodles<br />
<br />
2 Tbsp peanut oil (you can sub whatever you have)<br />
3 eggs, lightly beaten<br />
1 lb chicken breasts, sliced thin<br />
<br />
Pad Thai sauce (recipe follows)<br />
<br />
4 green onions, thinly sliced<br />
1 cup bean sprouts<br />
<br />
1/2 cup peanuts chopped (I smashed mine in a baggie since chopping tends to leave peanuts all over my floor)<br />
1/2 cup chopped cilantro (more or less to taste)<br />
1 lime, cut into wedges<br />
<br />
Pad Thai Sauce:<br />
6 Tbsp soy sauce<br />
2 Tbsp sriracha (we added a lot more tableside but this was the perfect amount of spice for the kids)<br />
4 Tbsp lime juice<br />
2 Tbsp oil<br />
4 Tbsp brown sugar<br />
1 Tbsp fish sauce<br />
(note that this is a starting point and you can add more of any of the ingredients to get the hot/sour/salty/sweet combo that most appeals to you)<br />
<br />
1. Bring 6 cups water to a boil. Add noodles and let soak 8-10 mn. Drain and rinse with cold water. Set aside.<br />
2. Heat 1 Tbsp oil in pan on med-high heat. Add eggs and scramble until set. Remove from the pan.<br />
3. Add remaining oil and sautee the chicken until cooked through.<br />
4. Add noodles, green onions and sauce - cook 3-4 mn, tossing as you go to coat all the noodles.<br />
5. Add bean sprouts and egg and stir<br />
6. Remove from heat and sprinkle with peanuts and cilantro, serve with lime wedges and extra sriracha.<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-66085429636772464522013-10-05T12:44:00.000-05:002013-10-05T12:44:11.365-05:00Autumn!!! ...& PW's Chicken and DumplingsIt's autumn!<br />
<br />
We had an abnormally hot September which meant that there was tons of fresh produce available at the farmers market but I had absolutely no desire to cook it.<br />
<br />
Normally back to school time is my favorite part of the year. It's exciting for the kids, it's a new chapter for everyone. It's easy to get caught up in that excitement and make personal resolutions for all the things I'm going to get done once they're in school. I've had a list a mile long of recipes I want to try, projects I want to start (and probably never finish), cleaning I need to do before the winter blahs set in, calendars filled with new routines and ways to work out because THIS is the year I'm going lose all that baby weight...you know, the stuff that started piling on 17 years ago and kept going until 2 years ago when Ari was born...<br />
<br />
So this week October showed it's lovely, autumnal face. It's been crisp in the mornings and warm in the afternoons. The leaves are starting to turn colors, it's beautiful. This weather makes me want to cook - comfort foods and soups and stews - things like homemade spaghetti, chili, my <a href="http://pinksposts.blogspot.com/2010/11/curried-butternut-squash-soup.html" target="_blank">curried butternut soup</a>, <a href="http://thepioneerwoman.com/cooking/2010/12/chicken-and-dumplings/" target="_blank">PW's Chicken and Dumplings</a>, Sandwiches with crisp fresh apples tucked inside, fresh baked cranberry-apple crisp and carrot cake and apple cider with cinnamon sticks. It's simply the best part of the year.<br />
<br />We always talk about moving somewhere warmer - every winter that drags on endlessly, every day it's 20 below. It gets downright frigid here come February! But I don't know if I could give up my seasons...I love how the changes mean new possibilities, how exciting it is when the first snow falls - how exciting it is when you get that first day in the spring that's over 40. I love the hot summer days on the beach and the harvest that comes with the fall. It's Minnesota, baby!<br />
<br />
Last night I made chicken and dumplings for the first time ever. I used PW's recipe which is adapted from and old Gourmet recipe and it was actually really good. I am typically NOT a dumpling fan - I think they're bland and gummy and...ish.<br />
<br />
But these were really really good. They were light, they were tasty, they were everything I always imagined a dumpling SHOULD be, but never are. Liam even liked them, even though earlier he claimed that dumplings make him puke. Max was the only one who wasn't a fan. Max isn't a fan of very many things, so I wasn't too worried, although when he tried them he said that they tasted like "potatoes and underpants" - ha! Not sure how he knows what underpants taste like...<br />
<br />
I posted some pictures of the boys, and the food of course and copied and pasted the recipe below :)<br />
I Hope you enjoy as much as we did!<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">"Mom! Take my picture! Know what this means? I love this dinner!"</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ewzW6RTxxAI/UlBMmFumPiI/AAAAAAAAhH8/xYolw1BmYPc/s1600/20131004_184008.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ewzW6RTxxAI/UlBMmFumPiI/AAAAAAAAhH8/xYolw1BmYPc/s1600/20131004_184008.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maxi taking a bite of his potato-ey underpants-ey dumplings...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This is Ari's "smile!" face for the camera. Ridiculous but adorable :)</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SHVyVg8oth0/UlBL4enM0XI/AAAAAAAAhHU/vCq2DJ1O5r4/s1600/20131004_183920.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-SHVyVg8oth0/UlBL4enM0XI/AAAAAAAAhHU/vCq2DJ1O5r4/s1600/20131004_183920.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Lodge pot full of yummy autumnal goodness...</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-WoJo6Lf_aag/UlBLzWaetsI/AAAAAAAAhHI/az_SP2LnYXs/s1600/20131004_184022.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-WoJo6Lf_aag/UlBLzWaetsI/AAAAAAAAhHI/az_SP2LnYXs/s1600/20131004_184022.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at those perfect dumplings! Rustic and wonderful!</td></tr>
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Oh, and here's the recipe! (copied from <a href="http://thepioneerwoman.com/" target="_blank">PW's site</a>)<br />
<div class="shortcode recipe-box" itemscope="" itemtype="http://data-vocabulary.org/Recipe" style="background-color: white; border: 0px; margin: 50px 0px 0px; outline: 0px; padding: 0px 20px; position: relative; vertical-align: baseline;">
<h2 class="recipe-title" id="recipe-form-104157" style="background-color: transparent; background-position: -977px -304px; border: 0px; color: #9d6034; font-family: Arial; font-size: 20px; font-weight: normal; line-height: normal; margin: 0px 0px 3px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span itemprop="name" style="background-color: transparent; border: 0px; color: #5f6161; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Chicken and Dumplings</span></h2>
<h4 class="recipe-sub-head" style="background-color: transparent; border: 0px; color: #9d6034; font-family: Helvetica, Arial, san-serif; font-size: 16px; font-weight: normal; line-height: normal; margin: 0px; outline: 0px; padding: 18px 0px 0px; vertical-align: baseline;">
<span style="background-color: transparent;">Ingredients</span></h4>
<ul style="background-color: transparent; border: 0px; color: #5f6161; font-family: Helvetica, Arial, san-serif; font-size: 12px; line-height: 12px; list-style: none; margin: 15px 0px 0px 25px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tablespoons</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Butter</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tablespoons</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Olive Oil</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 cup</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> All-purpose Flour</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 whole</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Chicken, Cut Into Pieces (cut Up Fryer)</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> </span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Salt And Pepper</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 cup</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Finely Diced Carrots</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 cup</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Finely Diced Celery</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 whole</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Medium Onion, Finely Diced</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Ground Thyme</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 teaspoon</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Turmeric</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">6 cups</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Low Sodium Chicken Broth</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 cup</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Apple Cider</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 cup</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Heavy Cream</span></span></li>
</ul>
<span style="color: #5f6161; font-family: Helvetica, Arial, san-serif;"><span style="font-size: 12px; line-height: 12px;"><br /></span></span><span itemprop="amount" style="background-color: transparent; border: 0px; color: #5f6161; font-family: Helvetica, Arial, san-serif; font-size: 12px; line-height: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div>
<div class="shortcode recipe-box" itemscope="" itemtype="http://data-vocabulary.org/Recipe" style="background-color: white; border: 0px; margin: 50px 0px 0px; outline: 0px; padding: 0px 20px; position: relative; vertical-align: baseline;">
<span itemprop="amount" style="background-color: transparent; border: 0px; color: #5f6161; font-family: Helvetica, Arial, san-serif; font-size: 12px; line-height: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> </span><span itemprop="name" style="background-color: transparent; border: 0px; color: #5f6161; font-family: Helvetica, Arial, san-serif; font-size: 12px; line-height: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Dumplings:</span><br /><ul style="background-color: transparent; border: 0px; color: #5f6161; font-family: Helvetica, Arial, san-serif; font-size: 12px; line-height: 12px; list-style: none; margin: 15px 0px 0px 25px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1-1/2 cup</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> All-purpose Flour</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 cup</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Yellow Cornmeal</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 Tablespoon</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> (heaping) Baking Powder</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Kosher Salt</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1-1/2 cup</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Half-and-half</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tablespoons</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Minced Fresh Parsley (optional)</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> </span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Salt As Needed</span></span></li>
</ul>
<h4 class="recipe-sub-head" style="background-color: transparent; border: 0px; color: #9d6034; font-family: Helvetica, Arial, san-serif; font-size: 16px; font-weight: normal; line-height: normal; margin: 0px; outline: 0px; padding: 18px 0px 0px; vertical-align: baseline;">
Preparation Instructions</h4>
<div itemprop="instructions" style="background-color: transparent; border: 0px; color: #5f6161; font-family: Helvetica, Arial, san-serif; font-size: 12px; line-height: 12px; margin: 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;">
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
*Adapted from Gourmet Magazine</div>
<div>
<br /></div>
</div>
</div>
<br />Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-6740437123946231742012-10-30T10:58:00.001-05:002012-10-30T10:58:04.297-05:00Meatless Monday #1 - Roasted Acorn Squash and Couscous with Pine nuts and Craisins...Wow. Been a while since I posted anything - blogger has gotten a little more user-friendly! Nice!<br />
<br />
Anyway, back to the blog, as much as possible with 5 kids. I mean to keep up with this so Pipps has all my recipes some day but I have definitely skipped a LOT of them. She reminded me last night that the squash needed to go on the blog so here I am.<br />
<br />
Last night we did our "first" meatless Monday. I say first only because we've done a ton of meatless dinners in the past but I'm trying to get a little more organized. Since A was born a year ago, my mind has been mush. There's always so much going on and I don't have a good system going. My goals are to get together a binder and try and sit down and plan as much as possible with the meals/shopping/etc. so we don't keep resorting to PB&J or popcorn/cheese/apple night. Don't get me wrong - those nights are nice sometimes, but I noticed a lot of junk food and take-out creeping into our house over the last year because it was easy, but it's expensive and not that healthy and so I'd like to phase that back out.<br />
<br />
Pipps loves squash of pretty much any kind but especially the kind my mother makes filled with tons of butter and brown sugar and pecans. I've never been a huge fan but I started to not hate squash a couple years ago when I made <a href="http://pinksposts.blogspot.com/2010/11/curried-butternut-squash-soup.html">this </a>for the first time. Since then I've been a little more adventurous and have been open to trying it again so when it was on sale at the local market for .48/lb the other week, I grabbed a few different kind.<br />
<br />
The acorn squash were the only ones that made it. The butternut squash got kicked through the kitchen after baby A pulled it onto the floor and then I didn't notice until a few days later that it had been punctured and was oozing out so I tossed it. It was probably ok but it sort of creeped me out. The other one I bought, I think a delicata? was mistaken for a pumpkin and brought to a party to get painted. That was actually sort of funny.<br />
<br />
The 3 acorn squash that were left I roasted last night and they turned out great. I was originally going to stuff them with the couscous but we had a lot of last minute things going on last night so I ran out of time and just served it on the side and it was good. I made homemade veggie stock for the couscous because I had a bunch of veggie scraps in the freezer but you could sub a carton of veggie broth or even water, and if you don't care about being entirely meatless (I probably wouldn't), you could use chicken stock.<br />
<br />
<b>Roasted Acorn Squash with Garam Masala, Rosemary and Brown Sugar:</b><br />
3 Acorn Squash, cut in half lengthwise and cleaned (scoop out the slime and the seeds)<br />
3 Tbsp butter, cut into 6 pieces.<br />
2 tsp Garam Masala<br />
2 Tbsp fresh rosemary<br />
6 tsp brown sugar<br />
kosher salt<br />
black pepper<br />
olive oil for drizzling<br />
<br />
Place the 6 acorn squash into a 9 x 13 pan. You have two options here...you can either mix together the rest of the ingredients together and evenly divide the mixture between the 6 halves of squash. OR...you can be lazy like I was and just stick a piece of butter adn a tsp of brown sugar into each half and then sprinkle the garam masala, rosemary, kosher salt and black pepper all over them.<br />
Drizzle with a couple tsp of olive oil, cover with foil, and put in a 400 oven for 25 mn.<br />
After 20 mn, remove the foil and baste the squash with the liquids. If the pan is too dry, you can add a little water to the bottom. I didn't need to do this, but you never know. Roast another 10 minutes or until the squash is soft enough to be pierced with a fork. When serving, make sure you grab a little of the juices that have accumulated on the bottom of the pan and drizzle over the squash.<br />
<br />
<b>Couscous Pilaf with Pine Nuts and Dried Cranberries</b><br />
4 cups vegetable stock (or chicken stock or water)<br />
3 cups couscous<br />
1 tsp turmeric<br />
1/2 tsp ground cinnamon<br />
1/2 tsp cumin<br />
2 Tbsp butter<br />
1 cup pine nuts<br />
1/2 cup dried cranberries<br />
salt and pepper to taste<br />
<br />
In a medium pot, melt the butter on med-high heat. Add the pine nuts and stir until they're toasted, careful not to burn the butter or the nuts. Add the stock, and spices and bring to a boil. Add the couscous and cranberries, stir, cover and remove from heat. Let rest for 15 minutes and then fluff with a fork when serving.<br />
<br />
FYI - last night I realized halfway into this recipe that I only had about a cup of couscous. I thought I had more but that turned out to be polenta! SO - I actually started this with red quinoa and 10 mn brown rice I had (about 1/2 cup of each) and after 10 mn of simmering uncovered, added the couscous to the pot and covered and let rest. It turned out really well although my quinoa was a smide undercooked but nobody noticed except me :)<br />
<br />
I have pictures on my phone - haven't figured out if I can integrate those somehow into here yet without searching for my usb cable...like I said before, I'm on a road to organization! It's a tough journey ;)<br />
<br />
Enjoy!<br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-89426343446906021702012-02-22T20:36:00.001-06:002012-02-22T20:38:26.027-06:00Roast Beef with Balsamic and Coffee<b><span style="font-size: large;">Roast Beef with Balsamic and Coffee</span></b><br />
<br />
So... I was talking to my Mom on the phone yesterday morning and like it always does, the conversation turned to food. She described a roast they'd had the night before that she'd made with balsamic and espresso powder and I was intrigued...<br />
<br />
At 6 this morning I was awake before the kids and facing 48 hours with no sight of my husband so figured it was as good a time as any to get my roast in the crock!<br />
<br />
I cut a yellow onion in half and sliced it thin and sliced 3 big cloves of garlic and tossed them with a tsp of olive oil and threw them in the bottom of the crock pot. I laid the roast (not sure what kind - it was about 3 lbs and wrapped in twine, which I cut off before I stuck it in the pot) on top of that and sprinkled/rubbed the top of the roast with a tsp of dried thyme and a TON of black cracked pepper, poured about 1/3 cup of balsamic in and then couldn't remember what else I was supposed to do so tossed in a bay leaf for good measure.<br />
<br />
Except now that I think about it, I'm pretty sure I didn't throw that bay leaf in after all...<br />
<br />
It was 6 am. I have a newborn in the house. I don't sleep much. My brain is mush.<br />
<br />
I turned the crock pot on low, left a message for my Mom and then completely forgot about it until about 8:30 when I was pouring my second large cup of coffee and realized I'd forgotten the espresso! So, since I didn't actually HAVE any espresso powder, I just poured some of my hot coffee (about half cup) into the crock pot and stuck the lid back on.<br />
<br />
Fast forward to 5 pm tonight (that'd be about 10.5 hours of cooking if you're keeping track...), I pulled the roast out and made a slurry of flour and cold water (about 2 Tbsp flour and just enough water to make it slurry!) and started up my immersion blender and blended it into the liquids and the onions and the garlic.<br />
<br />
I turned the crock pot onto high and stuck the meat back in and started some mashed potatoes and thought about making a veggie...but then forgot.<br />
<br />
My "gravy" was pretty thick by the time the potatoes had finished boiling so I threw about a cup of that hot starchy water into my crock pot to get to the right consistency, thought about throwing a little bouillon in there (forgot) and mashed my taters. I realized I hadn't made a vegetable so we had mixed greens with just dressing on them straight out of the container and that was that.<br />
<br />
Meals are a lot like this at our house, although the forgetful part is a pretty new concept since little A was born. My mind is never where I need it to be trying to keep track of all these kids with all their lives and my husband in school and working and...well, a newborn = no sleep so I'm FAR from coherent these days. This usually doesn't bode well for my cooking (we've actually had a few too many "just ok" meals lately), but it is what it is and I'm trying not to worry about anything other than what I absolutely have to!<br />
<br />
So...for those of you that requested the recipe, there it is. Not really a recipe but it turned out REALLY well. Everyone even had seconds, something that rarely happens in this house with M hating dinner altogether and L being the pickiest eater this side of the mason dixon line...<br />
<br />
Bon Apetit!<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-61101657667002347272012-01-28T11:14:00.000-06:002012-01-28T11:14:00.693-06:00Strawberry Goat Cheese SaladMy daughter is spending this year abroad and is planning on cooking a special meal and wanted the recipe for my strawberry goat cheese salad - something that I usually save for special occasions, not because it's that fancy, but it's beautiful and refreshing to have alongside what usually amounts to heavier, richer dishes that we tend to enjoy at the holidays. While I don't have an EXACT recipe, (I just sort of toss it all together), here's the gist of it (and a <a href="http://pinksposts.blogspot.com/2009/01/christmas-eve-dinner.html">crappy picture</a> from another post 3 years ago)...<br />
<br />
If you don't have access to the fresh herbs, you can just leave them out or if you have dried, you could mix them into your dressing. I have made the dressing without the herbs de provence and just used dried basil and mint when I haven't had anything else available. If you cant find the chevre with herbs, just use whatever soft goat cheese you can find.<br /><br />Strawberry Goat Cheese Salad<br />
<br />
Ingredients:<br />
1 - 8 oz package mixed greens (or use an assortment that you like - you could also just use baby spinach)<br />
1 small package fresh basil, about 2 oz, very thinly sliced<br />
1/2 small package fresh mint, about 1 oz, very thinly sliced<br />
1 lb strawberries, hulled and sliced<br />
1 - 4 oz log chevre goat cheese with herbs, crumbled<br />
2/3 cup honey roasted pecans, chopped (recipe to follow)<br />
Balsamic Dressing (recipe to follow)<br />
<br />
Directions:<br />
Place salad in large serving bowl<br />
Arrange strawberries on top of the salad - you can make them pretty or just throw them all on there<br />
With a fork, crumble the cheese over the salad<br />
Sprinkle with the chopped pecans over the salad<br />
<br />
Sprinkle basil and mint over the salad<br />
Pour dressing over the salad<br />
<br />
Eat immediately<br />
<br />
*Honey Roasted Pecans:<br />
<br />
Preheat oven to 350. Combine pecans and 2 Tbsp honey, spread on a baking sheet coated with cooking spray and bake 10 minutes, stirring halfway through. Let them cool and then chop for the salad<br />
<br />
*Balsamic Dressing:<br />
In a small bowl whisk together 1/4 cup balsamic dressing, 2 Tbsp Olive Oil, 1 tsp honey, 1/2 tsp Herbs de Provence, kosher salt and fresh black pepper to taste.<br />
<br class="Apple-interchange-newline" />Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com2tag:blogger.com,1999:blog-5505971517106929914.post-63004197777316134202012-01-24T10:16:00.002-06:002012-01-24T10:17:39.273-06:00Cuban (err...Minnesota) Black BeansI hated beans as a kid - thought they were disgusting, gross, yuck! A pot of chili? No thanks. I don't know if I ever had them any other way as a kid but I remember hating chili. I also hated tomato sauce, so there was that.<br />
<br />
It's good to be an adult and try things again that I thought I didn't like and realize that I actually DO like them - love them even! Black beans, mustard, marinara, chili...the list goes on and on.<br />
<br />
Anyway, my favorite thing is often a big pot of black beans - we'll have them plain one night alongside something from the grill. I'll mash up the leftovers with extra cumin and chili powder the next night and cover them with cheese and cilantro and onion for "chips and dip dinner", (my kids favorite). I can also freeze these and add them into a pot of rice or to a pot of jambalaya, since we like our jambalaya with black beans in it.<br />
<br />
They're easy and versatile.<br />
<br />
Feel free to adjust the heat or leave out the lime - cuban black beans usually use red wine vinegar or sherry. The nice thing about this recipe is that you can just use what you have. Sometimes I cover them with fresh chopped white onion, sometimes green - just depends on what I have in the fridge. I often make a double or triple batch so I can freeze some because a pound of these disappears pretty quick around here!<br />
<br />
<br />
<b><span style="font-size: large;">Ms. Pinks Minnesota Black Beans</span></b><br />
<br />
<b>Ingredients:</b><br />
1 lb dried black beans<br />
<br />
6 cups water<br />
<br />
2 Tbsp olive oil<br />
1 large onion, diced<br />
2 sweet peppers, diced (you can use any combo - I typically use 1 red and 1 green)<br />
2 jalapenos, minced (you can use just 1 or you can remove the seeds to reduce the heat or just leave them out altogether if you don't want any heat- it's up to you!)<br />
<br />
<br />
3 cloves garlic, smashed and minced with 1 tsp salt and 1 tsp black peppercorns in a mortar and pestle (if you don't have one, you can just mix them together but I find this way gets the most flavor)<br />
<br />
<br />
1 tsp oregano<br />
1 tsp cumin<br />
1 bay leaf<br />
<br />
3 Tbsp lime juice<br />
1 tsp sugar<br />
Kosher salt and fresh black pepper to taste<br />
<br />
<br />
2 Tbsp olive oil to drizzle over the beans<br />
<br />
<br />
<b>Instructions:</b><br />
1. Cover the dry beans with water and let them stand covered overnight. Drain and discard the water.<br />
2. Put the beans in a large pot, add the 6 cups of water and a Tbsp of olive oil. Bring the beans to a boil, reduce the heat to low, cover and cook until they're tender - about an hour.<br />
3. When the beans are almost cooked, add the other Tbsp of olive oil in a large pan over medium heat - add the onion, peppers and jalapeno and cook until slightly tender, 3-5 mn. Add the garlic and cook another minute or until fragrant.<br />
4. Add the cooked beans with 4 cups of the cooking water, oregano, cumin and bay leaf. Cover and simmer 20-30 mn, stirring occassionally, adding more of the reserved water as needed to reach your desired consistency.<br />
5. Remove from heat and discard the bay leaf. Add the lime juice, sugar, salt and pepper and taste to adjust if needed. Drizzle with the 2 Tbsp olive oil and cover the pot, off the heat, for 5-10 minutes.<br />
6. If you like a thicker pot of beans, take a cup or so of the mixture and mash it and then add it back to the pot of beans - when I make these the 2nd night, I usually take a few cups and mash them for our "dip".<br />
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Enjoy!<br />
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<br class="Apple-interchange-newline" /></div>Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-73577545097440868102012-01-12T07:18:00.002-06:002012-01-12T07:19:42.623-06:00Banana Walnut MuffinsI created this recipe one morning when we were out of both cereal and toast and the bananas hanging on the loop were more brown than yellow. The kids needed to have breakfast before a busy day and I wanted them to have something halfway healthy, so I made these.<br />
<br />
The recipe makes 24 muffins so of course you could just halve it to make an even dozen, but I tend to make big batches here with all these boys. Even if by some miracle they're not all gone in two days, I can throw some in the freezer for later and toast them in the oven for a bit before breakfast one morning.<br />
<br />
You could also fold in a handful or two of blueberries into these and have them that way as well and sub out the nut or even just leave them out but I have a TON of walnuts left here and like my muffins nutty, so...<br />
<br />
<span style="font-size: large;">Banana Walnut Muffins</span><br />
<br />
<b>Ingredients:</b><br />
3 cups flour<br />
2 cups oats<br />
4 tsp baking powder<br />
2 tsp baking soda<br />
1 tsp kosher salt<br />
1 Tbsp cinnamon<br />
1.2 tsp nutmeg<br />
1 tsp ginger<br />
2 eggs<br />
2 cups banana - or 3 medium sized ones, softened and smashed<br />
1 cup dark brown sugar<br />
8 Tbsp butter, melted and cooled<br />
1.5 cups milk<br />
1 tsp vanilla<br />
1 cup walnuts, chopped<br />
<br />
<b>Directions:</b><br />
Mix together the first 8 ingredients in a large bowl and set aside.<br />
In the bowl of your mixer, whisk together the egg, banana, and brown sugar on med-high until just mixed. Turn speed to low and add the butter, milk and vanilla until just incorporated.<br />
Add the dry ingredients, a 1/2 cup at a time on low speed until the mixture just comes together.<br />
Fold in the walnuts.<br />
<br />
Divide batter into 24 muffin tins (I prefer nonstick that have been coated in cooking spray (we use olive oil) but you can also certainly use muffin wrappers. I just never have them and sort of like the crispy edge that results from not using them and they're less messy for preschoolers (and more green!).<br />
Either way, wrapped or not, they'll be good.<br />
<br />
Bake at 400 for 15-17 mn or until a toothpick inserted comes out clean.<br />
<br />
Eat warm with butter and honey for a real treat! MmmmmmAnonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-91534567371488390342012-01-09T11:01:00.000-06:002012-01-09T11:01:42.473-06:00A year of updates and some seriously good chicken...Not too big on posting in 2011, I'm going to try and start up again - I originally started this blog to post updates about our family for those far away and it sort of morphed into a cooking blog when Pipps and I decided to start posting the "good recipes" that I made. We have a few things that make a rotation in our house but mostly it's just me experimenting with food and cooking things from magazines, books and online sites.<br />
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Last year brought a big surprise - this guy!<br />
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We weren't expecting to be parents again - thought for sure we were done with 4 but it looks like God had other plans for us. Our giant baby boy, who we affectionately call "Cheeks" was born on October 22nd and we all instantly fell madly in love with him. Even Pipps, who is spending a year abroad, loves him.<br />
<br />
My pregnancy was long and hard, my labor ridiculously long and hard, and so I hadn't felt up to really being creative in the kitchen since almost a year ago. We ate a lot of take out and noodles with butter and Parmesan and I'm pretty sure we lived on PB&J's this summer. Thankfully my husband took up a big interest in grilling, so that was a life saver.<br />
<br />
It's been 11 weeks since Cheeks was born and we're starting to get a handle on things. Sort of. Five kids is a tough gig and somewhat overwhelming at times but slowly and surely, we're figuring it out. My brain is constantly scattered, I start things and never finish them (that's not really new), I struggle to get us out of the house so we're not so cabin-feverish, I do my best. That's all I really can do.<br />
<br />
My New Years Resolution, something I never ever do, was to simplify our lives, to slow down, to enjoy these little buggers while they're young and still think we're the most awesome people on the earth. Having a teenager, especially one living abroad, is bittersweet. I'm happy for her and her new experiences but I miss her being a baby and feel like it went by entirely way too fast.<br />
<br />
With a newborn and 3 kids under 5 in the house, prepping meals and cooking is difficult. Finding the right window of time between when Daddy gets home, (IF he's home - between work and school we miss him a lot), Cheeks needs to nurse, big kids off to sports and activities...well, it's a small window. Especially if I want to actually sit down and eat with my family instead of nursing as soon as everyone eats (it happens a lot - that kid has impeccable timing!).<br />
<br />
Part of simplifying our lives means no more complicated, "fancy", recipes. A short list of ingredients is nice, limited hands on time is a must. Crock pots are sometimes a nice idea, but since my 1970's one broke this fall and I bought a new one, nothing has turned out, so I've sort of ditched it for now...we've been eating a lot of soup. Not homemade. It's been slim pickings around here - lol.<br />
<br />
I get a few cooking magazines every month and so I've been bookmarking those and vow to actually cook out of them. The chicken I made last night was AMAZING - and I made enough extra to serve as a base for 2 more meals this week. Plus, it was on sale last week! So Sunday dinner was roast chicken, tonight it's a curried chicken salad with rolls and for tomorrow - green chicken enchiladas with black beans. This recipe will go into our regular rotation although the leftover recipes may change, it was a big enough hit and easy enough that I'll make it every time breasts go on sale.<br />
<br />
I adapted this <a href="http://finecooking.com/">finecooking.com</a> recipe for what I had on hand and to minimize waste - sure, whole fruits are great but do I need to buy them when I already have the juice on hand? Probably not...fresh garlic is lovely too but I find that in roasting, it often burns and gives things a bad taste so I used powdered. Cutting up 2 whole chickens when breasts are on sale for half the price? Well...less work and less money = a very happy girl :) Plus, I really hate cutting up chicken. Yuck.<br />
<br />
Anyway, here's my version of the recipe. I have a few more written down in my notebook that I'll be sharing over the next couple days as well - or as Cheeks permits - that little sucker is so sweet but also pretty colicky so I don't get much "hands free" time these days. And that notebook? That's also part of my resolution but I'll update more on that later so this doesn't get too wordy.<br />
<br />
<b><span style="font-size: large;">Citrus-marinated Roast Chicken Breasts</span></b><br />
<br />
<b>Ingredients:</b><br />
1/4 cup extra-virgin olive oil<br />
5 lbs bone-in, skin-on, chicken breasts (I had a family pack that was a little over 5lbs and had 5 breasts)<br />
2/3 cup lemon juice<br />
1/2 cup orange juice<br />
1 Tbsp garlic powder<br />
1 Tbsp dried oregano<br />
1/4 cup soy sauce<br />
1 Tbsp honey<br />
1 tsp crushed red pepper flakes<br />
Kosher salt and fresh cracked black pepper<br />
<br />
<b>Directions:</b><br />
Pour olive oil roasting pan big enough to fit the breasts in a single layer.<br />
Mix together the next 7 ingredients and pour over the chicken breasts, turning to coat.<br />
Cover with plastic wrap and marinate in the refrigerator for 6-12 hours, turning every few hours.<br />
<br />
Position rack in the center of the oven and bring to 425.<br />
Turn chicken so they're all skin side up and sprinkle with kosher salt and black pepper.<br />
Roast for 20 mn at 425 and then turn down the heat to 375 and roast 30 mn or until cooked through.<br />
<br />
Remove the chicken to a platter and cover with foil to rest.<br />
Meanwhile, pour the pan juice into a fat separator or pot and remove the excess fat - boil over med-high heat until reduced by half, about 1.5 cups, about 10 minutes.<br />
Pour a little over the chicken and serve the rest of it at the table.<br />
<br />
We had this with brown and wild rice cooked with chicken stock and saffron, and some Parmesan green beans. It was simple and it was delicious.Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-86895438475707379402011-07-13T10:34:00.000-05:002011-07-13T10:34:55.120-05:00Spicy Salmon and Corn ChowderSorry! No picture this time - it was gone before I had a chance.<br />
I ordered 5 lbs of sushi grade salmon this year before I knew I was having another baby - I haven't been able to stand cooking the stuff since I was pregnant with Moo and ended up giving away 2 lbs of it and the rest has been in my freezer. Knowing that this expensive fish doesn't keep forever, I figured I might as well start getting my act together and cook it!<br />
I love a good fish chowder - fell in love with it when I lived in Sweden and have tried a few different variations of it. My mother makes a really good jalapeno corn chowder that has bacon in it/on it and so I figured I'd use that as my inspiration and go from there.<br />
The results were a creamy, spicy, filling delicious salmon chowder that I was even able to stomach with this growing baby making me ill at every corner. My husband ate 3 bowls of it! Bobalu ate 2 - I consider that a definite success.<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Spicy Salmon and Corn Chowder:</span><br />
<span class="Apple-style-span" style="font-size: large;"><br />
</span><br />
<b>Ingredients:</b><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 slices thick cut pepper bacon, diced (or regular - it's just what I had)</div><div>2 small white onions, diced</div><br />
2-3 stalks celery, diced<br />
1 large carrot, diced<br />
1 jalapeno, minced<br />
3 Yukon Gold Potatoes, diced<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 cloves garlic, minced</div><div>3 cups corn - fresh cut would be wonderful, all I had was frozen</div><br />
1 carton Pacific Natural Foods Creamy Potato Leek Soup (Equal to 4 cups. I thought I had broth but when I went to grab it, this is what I found instead. It worked out really well, so...)<br />
2 cups water<br />
1 lb salmon, cut into 1" pieces<br />
1 cup cream<br />
4 green onions, green and white parts, finely chopped<br />
<br />
<b>Instruction:</b><br />
Fry bacon in bottom of large dutch oven until crisp - remove bacon and save for garnish<br />
Add Onion, Celery, Carrot and Jalapeno, salt, and black pepper and cook 5 mn or until tender<br />
Add Potato and stir until coated.<br />
Add Garlic and stir until the fragrance releases, about 30 sec - 1 mn<br />
Add soup, water, corn and red pepper flakes - bring to a simmer and lower heat<br />
Cook about 20-30 mn or until potatoes are tender.<br />
Add salmon and cook another 5-10 mn<br />
Add cream and cook about 5 mn more<br />
Garnish with reserved bacon and green onion<br />
Salt and Pepper to taste<br />
<br />
Enjoy!Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-42802006278145002652011-06-07T20:16:00.000-05:002011-06-07T20:16:20.471-05:00Strawberry Rhubarb Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqzwxLqod1O6LmH3JUSOk4KDMgVboLndzWMIPpTsD6GdGDsSVAkGNCNOafXlXRXyIo0H8TcC2XEwgyKgeOdVfj3gguG6cTJE2GjdKO_v5KPAr9zTOKrkJl6T3LMkXHt7jTd6eoZizs7dh/s1600/IMG_7155.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqzwxLqod1O6LmH3JUSOk4KDMgVboLndzWMIPpTsD6GdGDsSVAkGNCNOafXlXRXyIo0H8TcC2XEwgyKgeOdVfj3gguG6cTJE2GjdKO_v5KPAr9zTOKrkJl6T3LMkXHt7jTd6eoZizs7dh/s640/IMG_7155.JPG" width="640" /></a>I bought a bunch of rhubarb at the farmers market this weekend thinking that I would make <a href="http://pinksposts.blogspot.com/2010/06/strawberry-rhubarb-crumble-pie.html">this pie</a> again.<br />
<br />
Sadly, I didn't have pie crust and my counters were a mess from making blue cheese dressing, rubbing steaks, and butchering and marinating a chicken (seriously, I was so disgusted...I'll post more about it soon).<br />
<br />
Don't worry - my counters were bleached in between all that meat juice, but I had a TON of dirty dishes and wasn't feeling like making pie crust.<br />
<br />
I needed to use up the rhubarb so I perused one of my favorite sites, <a href="http://epicurious.com/">epicurious.com</a> and found <a href="http://www.epicurious.com/recipes/food/views/Rhubarb-Strawberry-Pudding-Cake-238103">this recipe</a> that I could use. I modified it a bit. I used a metal 9" pan instead of a glass 8"pan, buttermilk instead of whole milk, and salted butter instead of unsalted. It was WONDERFUL. Better yet, it was EASY. In fact, it was so wonderful that my eldest son requested it for his birthday. He's had my version of chocolate mud cake the last 5 years without ever even considering anything else so I consider this a pretty great accomplishment.<br />
<br />
Here's the recipe! Make it! It's scrumptious.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b>Strawberry Rhubarb Cake ala Bobalu</b></span><br />
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<b>Ingredients:</b><br />
1/4 cup water<br />
1-1/2 tsp cornstarch<br />
1/3 cup plus 1/2 cup sugar<br />
2 cups chopped fresh rhubarb stalks<br />
1 cup chopped fresh strawberries<br />
1 cup all purpose flour<br />
1-3/4 tsp baking powder<br />
1/2 tsp salt<br />
1 large egg<br />
1/2 cup buttermilk<br />
1 stick butter, melted and slightly cooled<br />
1 tsp pure vanilla extract<br />
<br />
<b>Preparation:</b><br />
<br />
<ol><li>Put oven rack in middle position and preheat oven to 400F. Butter a 9" nonstick cake pan.</li>
<li>Stir together water, rhubarb, cornstarch and 1/3 cup sugar in a small saucepan. Bring just to a boil, lower heat immediately and simmer 3 minutes, stirring so it doesn't stick to the pan or burn. Remove from heat and stir in the strawberries.</li>
<li>Whisk together flour, baking powder, salt and remaining 1/2 cup sugar in a small bowl.</li>
<li>Whisk together egg, buttermilk, butter and vanilla in a large bowl, then whisk in flour mixture until just combined.</li>
<li>Place 1/2 of fruit mixture in bottom of buttered pan, top with the batter, spreading evenly, then drizzle the remaining fruit over the top.</li>
<li>Bake 30 minutes or until a wooden pick inserted into the center comes out clean.</li>
</ol><br />
<br />
Cool at least 5 minutes - we let it sit during our dinner and while I made homemade almond whipped cream to top it with - about 45 minutes. It was still slightly warm and very delicious.<br />
<br />
Enjoy!Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com1tag:blogger.com,1999:blog-5505971517106929914.post-6594395711075754162011-06-07T20:00:00.000-05:002011-06-07T20:00:48.841-05:00Rhubarb Lemon JamI made <a href="http://leitesculinaria.com/74779/recipes-easy-rhubarb-jam.html">this rhubarb jam</a> a couple weeks ago. My pictures and my jam weren't quite as rosy and my water tends to leave a white film on my canning jars, so please, look at the photos from the link instead of my own. In fact, I'll post mine just so you can see how much paler my rhubarb was and how much my canning bath films up my jars. Anyone have a good solution for that? I fear it's our water.<br />
<br />
In any event, it was a nice way to use up the bagful of rhubarb I'd bought. I actually found it at a garage sale and the woman sold me an entire grocery bag of it for $3! I couldn't believe my luck! The jam is super easy to make, doesn't require pectin, (which I adore!), and is great either on ice cream or on a bagel with cream cheese. It also makes a pretty killer PB&J, if you're into that sort of thing - which we are. If you halve this recipe, you could probably just use it all right away and not worry about canning it. I think it should be good in the refrigerator for a couple weeks.<br />
<br />
Since you can access the recipe on their site and I didn't modify anything, I'll just let you mosey on over to <a href="http://leitesculinaria.com/">leitesculinaria.com</a> and check it out for yourself. It's one of my favorite recipe sites.<br />
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Oh, and p.s. Yes, I did use a plastic IKEA plate to test my jam on...don't judge.<br />
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<br />
Fine Cooking had a whole feature on what I like to call "<b>the </b>meatloaf" in their Feb/March issue. I used the article as a starting point and worked with what I had and what I've found successful in the past. I had beef and some hot italian sausage in the freezer which I'd never combined before but I love anything with a little kick to it so decided to go for it! It made the biggest meatloaf I've probably ever seen, but I brought some to a friend and we had it for dinner/lunch a couple days so all was good in the world. This really is a pretty good comfort food for long Minnesota winters...<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Italian Meatloaf:</span></b><br />
<br />
<b>Ingredients:</b><br />
2 Tbsp olive oil<br />
1 medium onion, finely chopped<br />
2 stalks celery, finely chopped<br />
2 carrots, finely chopped<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 large garlic cloves, finely chopped</div><div>1/2 tsp red pepper flakes</div>1/2 cup red wine<br />
<div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div>1 cup oatmeal</div>1/4 cup milk<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 Tbsp Worcestershire sauce</div><div></div></div>1/4 cup chopped fresh parsley</div><div><div>1.5 lb ground beef</div></div>.5 lb hot italian sausage<br />
2 large eggs, lightly beaten<br />
Salt and Pepper to taste<br />
<div><div>6-8 thin slices bacon</div></div>1/4 cup bbq sauce (I used Famous Daves Bold and Sassy)<br />
<br />
<b>Directions:</b><br />
1. Preheat the oven to 375.<br />
2. In a large skillet, heat olive oil over medium low heat. Cook onion, celery and carrot until softened, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Add wine and simmer until almost dry, about 5 minutes. Transfer to a large bowl and let cool until warm but not hot.<br />
3. In another bowl mix together the oatmeal, milk, Worcestershire sauce and fresh parsley. Stir until well combined and saturated.<br />
4. Combine meat and eggs with the vegetables and oatmeal mixture. Season with salt and pepper and<br />
using your hands, gently mix all the ingredients until just combined.<br />
5. Transfer meatloaf mixture on a 9 x 13 baking pan and shape into a 4 x 10 rectangular block. Spread your bbq sauce over the top and lightly down the sides of the meatloaf and then criss cross the bacon strips over the meatloaf, trimming or tucking under if needed.<br />
6. Bake 45 - 55 minutes or until done. Broil about 3 minutes to crisp up the bacon, if needed.<br />
7. Let the meatloaf rest for 10 minutes and then cut into 1" slices and enjoy!Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-47208609211390402552011-03-11T08:56:00.003-06:002011-05-15T09:02:11.101-05:00Mojo Chicken and Sticky Rice for Pete...<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A good friend asked me for a chicken breast recipe this week and I have to say that they are the hardest thing for me to cook. I don't know why, but they just don't really do it for me during the winter months. Maybe because I really only love them marinated and grilled? I don't know. I often just make cutlets with them but other than that, I'm not all that creative with Chicken other than hotdish and enchiladas...</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Anyway, I ADORE this recipe. Made it the first time 10 years ago and it's one of my favorite meals. It came from the cookbook, <a href="http://www.amazon.com/BowlFood-Cookbook-Lynne-Aronson/dp/0761100024?ie=UTF8&tag=pinksp-20&link_code=btl&camp=213689&creative=392969" target="_blank">Bowl Food</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pinksp-20&l=btl&camp=213689&creative=392969&o=1&a=0761100024" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, which is also one of my favorite cookbooks. You should check it out!</span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Although this recipe is best when grilled, I've also made it indoors in a grill pan and even a regular frying pan - just make sure to drizzle a little olive oil in there and get it nice and hot before you start cooking.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div id="1909744826016_messages" style="color: #333333;"><div bindpoint="root" class="GBThreadMessageRow clearfix" style="border-top-color: rgb(221, 221, 221); border-top-style: solid; border-top-width: 1px; display: block; height: auto; margin-bottom: 8px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 8px; zoom: 1;"><div class="GBThreadMessageRow_Main"><div class="GBThreadMessageRow_Body" style="color: #333333; float: left; overflow-x: hidden; overflow-y: hidden; width: 400px;"><div class="GBThreadMessageRow_Body_Content"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Mojo-Marinated Chicken:</span></b></div><div class="GBThreadMessageRow_Body_Content"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients:</span></b></div><div class="GBThreadMessageRow_Body_Content"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup fresh OJ</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup Olive Oil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup chopped fresh tomato or canned, drained</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup fresh lime juice</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup distilled white vinegar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 Tbsp chopped garlic</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 Tbsp chopped peeled fresh ginger</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp crushed red pepper flakes</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 tsp green curry paste</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp ground turmeric</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 whole boneless, skinless chicken breasts</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salt and fresh ground black pepper, to taste</span></div><div class="GBThreadMessageRow_Body_Content"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Directions:</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b></b>1. Combine the oj, oil, tomato, lime juice, vinegar, garlic, ginger, red pepper flakes, curry paste, and turmeric in a blender or food processor and process until blended.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2. Place the chicken in a large glass baking dish. Pour the marinade over the chicken and turn the chicken to coat it. Cover and refrigerate for at least 5 hours, and as long as 8.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3. Preheat a grill until hot. (If cooking indoors, go ahead and set the stove for medium to medium high heat and lower the cooking time to 12-15 minutes.)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4. Drain the chicken, reserving the marinade. Arrange the chicken on the grill grate and cook until cooked through, about 20 mn total time, turning once. Slice into 1" thick pieces. Season with salt and pepper, then transfer to individual serving bowls.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5. Just before the chicken is done, bring the marinade to a boil in a medium saucepan over medium-high heat. Boil for 3-4 mn. Drizzle over chicken and serve.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><b>Mango Coconut Rice:</b><b><br />
</b></span></div><div class="GBThreadMessageRow_Body_Content"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients:</span></b></div><div class="GBThreadMessageRow_Body_Content"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 Tbsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup finely chopped shallots</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups sticky (pearl) rice, rinsed, drained and air dried (I've also just used regular rice and it worked out fine - just a little different texture)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 cups water</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup unsweetened canned coconut milk</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">(NOTE - I use the whole can of coconut milk which I think is about 1.5 cups and then just use water to make up the difference otherwise what do I do with 1/2 cup of coconut milk?)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salt/pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup diced ripe mango</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup chopped scallions</span></div><div class="GBThreadMessageRow_Body_Content"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Directions:</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b></b>1. Heat the olive oil in a medium saucepan over medium heat.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the shallots and saute' until translucent, about 5 mn.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2. Add the rice and stir for 5 mn. Add the water and coconut milk, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer, until all liquid has been absorbed, 15-20 mn.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3. Remove from the heat and fold in the mango. Spoon the rice into individual serving bowls and sprinkle with the scallions.</span></div><div class="GBThreadMessageRow_ReferrerLink" style="color: #777777; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"></div><div class="GBThreadMessageRow_Body_Attachment"></div></div></div></div></div><div class="gigaboxx_composer" id="gigaboxx_composer" style="color: #333333;"><div class="MessageComposer UIComposer clearfix UIComposer_STATE_PIC_NONE " id="c4d7a33f094b0d6a96108818" style="display: block; margin-bottom: 10px; padding-top: 8px; position: relative; zoom: 1;"><div class="gigaboxx_composer_fieldset"></div></div></div>Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-9382494544457265662011-01-31T17:30:00.000-06:002011-01-31T17:30:57.711-06:00Pita BreadMy daughter is in love with pita bread so we've been making it a lot lately at home.<br />
<br />
I based my recipe off one in The Bread Bakers Apprentice Book and love it.<br />
<br />
3 cups regular flour<br />
3 cups whole wheat flour<br />
2 tsp salt<br />
1 pkt instant yeast (about 2 - 2-1/2 tsp)<br />
4 Tbsp honey<br />
4 Tbsp Olive Oil<br />
1 - 1-1/2 cups water, room temperature<br />
<br />
1. In a mixing bowl, stir together the flour, salt, yeast,. honey, oil and just enough water to bring everything together into a ball. You may not need all the water, but be prepared to use it all if needed.<br />
2. Sprinkle flour on the counter and transfer the dough. Knead for about 10 mn or until the ingredients are evenly distributed.<br />
3. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover it with plastic wrap.<br />
4. Ferment at room temperature for 90 mn, or until the dough doubles in size<br />
5. Separate the dough into 6 oz pcs (about 1/2 cup) and roll out into 9" circles, about 1/4" thick.<br />
6. Preheat oven to 500 with a pizza stone on the bottom most rack<br />
7. Bake pita just until they inflate and form a pocket. Count to 10 and then remove them from the oven<br />
<br />
Fabulous!!!Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com1tag:blogger.com,1999:blog-5505971517106929914.post-83998838220649631092011-01-28T12:46:00.000-06:002011-01-28T12:46:32.938-06:00Asian Pork Lettuce WrapsI love lettuce wraps. They make me happy. They make me SO happy in fact that I can't remember to take pictures of them before I gobble them up.<br />
Here's a super easy recipe for how to make them!<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Asian Pork Lettuce Wraps:</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b><br />
<b>Ingredients:</b><br />
1 Head Bibb lettuce or other full leaf lettuce. Iceberg even works well here.<br />
1 Tbsp Olive Oil or Vegetable Oil<br />
1 lb ground pork<br />
2 cloves garlic, minced<br />
1 Tbsp fresh ginger, grated<br />
1 can water chestnuts, chopped<br />
1 small onion, diced<br />
1/2 red pepper, diced<br />
Any other vegetable you'd like, diced (sometimes I add mushrooms, green beans, etc. )<br />
1/2 cup hoisin, divided<br />
1 tsp honey<br />
juice from 1 lime<br />
cilantro for garnish<br />
green onion for garnish<br />
sesame seed for garnish<br />
chopped peanuts for garnish<br />
peanut sauce (optional) to serve<br />
<br />
<b>Directions:</b><br />
1. Seperate lettuce, rinse and drain. Set aside.<br />
2. Mix 1/2 hoisin, honey and lime juice. Set aside for serving with the wraps.<br />
3. Heat 1/2 Tbsp olive oil in large pan over medium heat, add ground pork and cook until no longer pink. Drain and set aside.<br />
4. Heat remaining olive oil in the same pan and add garlic and onion. Cook until fragrant, about 1 minute.<br />
5. Add onion, red pepper and any other veggies you like and stir, 3-5 minutes<br />
6. Add water chestunts and 1/4 cup hoisin, stir to combine and add pork back into mixture. Heat through.<br />
7. You can either serve the garnishes on the side or sprinkle them all on top (what I do!) and serve alongside the lettuce wraps. Fill each cup with mixture and either the peanut or hoisin sauce.<br />
<br />
Delicious!!Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-57383679854332273552011-01-28T11:34:00.000-06:002011-01-28T11:34:38.218-06:00Owl Ring HolderI have a weird personal dislike. I hate lotion, I hate the feeling of anything squishing between my fingers. This is probably why I rarely make anything that requires me to handle raw meat, although I suck it up and do it because I know that sometimes it's really worth it.<br />
<br />
Recently, I discovered these really neat little ring holders that a friend of mine from college makes. They're made specifically for when you have to slip a ring off your finger (gross meat!) when you're cooking!<br />
I seriously love this idea and am getting one for my kitchen. Plus, I sort of have a thing for Owls...<br />
<br />
Here's a picture of my favorite one and a link to her etsy site: <a href="http://www.etsy.com/shop/Saltydapleco">http://www.etsy.com/shop/Saltydapleco</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEjcL5epfejx04a-a74ARq8jSsMQE7A9hnOPHN0l890D-JGHKvV1fYNjIjScvwv8srW0uJnvar2YJ_5cLAm4xvtmQ5Wq6uFAwc3PMHdCiHE7UWIah5fe98oO2jc36iEhcIzyF3EyorLp2y/s1600/owl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEjcL5epfejx04a-a74ARq8jSsMQE7A9hnOPHN0l890D-JGHKvV1fYNjIjScvwv8srW0uJnvar2YJ_5cLAm4xvtmQ5Wq6uFAwc3PMHdCiHE7UWIah5fe98oO2jc36iEhcIzyF3EyorLp2y/s640/owl.jpg" width="640" /></a></div>Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-7991230021413804052011-01-28T11:25:00.001-06:002011-01-28T11:25:34.264-06:00Broccoli Beer Cheese Soup with Tarragon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVyNxA_wShS-Pp1WoR2t2wjAqYSlJr7ou5AkwFj0LFOnB7E6vovmINJDTNnVzTvJyDAY-vVUSXHSB6cZ7wKws4NHSdX4iwd9PdOVtQlecqvhVgLOmWTXlw8arxtXt_rC_ypG7YfafgLmU2/s1600/soup_crackers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVyNxA_wShS-Pp1WoR2t2wjAqYSlJr7ou5AkwFj0LFOnB7E6vovmINJDTNnVzTvJyDAY-vVUSXHSB6cZ7wKws4NHSdX4iwd9PdOVtQlecqvhVgLOmWTXlw8arxtXt_rC_ypG7YfafgLmU2/s320/soup_crackers.jpg" width="320" /></a></div><br />
<br />
I had 2 bags of frozen broccoli in the freezer and we don't really love it around here. I like the fresh, but the frozen stuff usually ends up a little mushy so I figured we'd try to make soup. I found <a href="http://www.epicurious.com/recipes/food/views/Broccoli-Soup-with-Cheddar-Cheese-104692">this recipe</a> on epicurious.com and thought I'd mix it up with <a href="http://pinksposts.blogspot.com/2010/12/beer-cheese-soup-round-2-american.html">my beer cheese soup</a>. Seriously, I basically just winged it and it turned out pretty good!<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Broccoli Beer Cheese Soup with Tarragon:</span></b><br />
<b><br />
</b><br />
<b>Ingredients:</b><br />
4 Tbsp butter (1 stick)<br />
2 - 12 oz bags frozen broccoli, defrosted<br />
1 onion, diced<br />
2 garlic cloves, minced<br />
1/3 cup flour<br />
1 - 12 oz can beer (I used miller lite since it was all we had...ATK recommends Miller High Life!)<br />
4 cups chicken stock<br />
1 cup whipping cream<br />
8 oz cheddar cheese, finely grated<br />
4 oz american cheese, finely grated or cut into small cubes.<br />
<br />
<b>Directions:</b><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: x-small;">1. Melt the butter in a large Dutch oven over medium heat. Add the onion and cook until soft and translucent but not browned, 5-6 mn. Add the garlic and cook another minute.</span><br />
<div class="post_entry" style="font: normal normal normal 90%/normal Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: x-small;">2. Stir in the flour and cook until golden, about a minute.</span></div><div class="post_entry" style="font: normal normal normal 90%/normal Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: x-small;">3. Slowly whisk in the broth and beer. Bring to a simmer, then add all but 1 cup of the broccoli.</span></div><div class="post_entry" style="font: normal normal normal 90%/normal Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: x-small;">4. Bring entire mixture to a simmer and reduce the heat to low and simmer gently (do not boil) until the broccoli is soft, about 20 mn.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: x-small;">5. Using an immersion blender, puree the soup until completely smooth (safest done off the stove). </span></div><div class="post_entry" style="font: normal normal normal 90%/normal Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: x-small;">6. R</span><span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: x-small;">eturn</span><span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: x-small;"> soup to the stove, add the cream and simmer over medium low heat about 5-10 mn.</span></div><div class="post_entry" style="font: normal normal normal 90%/normal Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: x-small;">7. </span><span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: x-small;">Whisk in the cheese a handful at a time, until smooth.</span></div><div class="post_entry" style="font: normal normal normal 90%/normal Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: x-small;">8. Add the remaining broccoli and simmer until cooked through, about 10 mn</span></div><div class="post_entry" style="font: normal normal normal 90%/normal Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: x-small;">8. Season with salt and pepper to taste and serve with <a href="http://pinksposts.blogspot.com/2011/01/homemade-crackers.html">homemade crackers</a>!</span></div><div class="post_entry" style="font: normal normal normal 90%/normal Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, Geneva, sans-serif; font-size: x-small;"><br />
</span></div><div class="post-footer" style="font-family: Verdana, Geneva, sans-serif; font-size: small;"><div class="post-footer-line post-footer-line-1"></div></div>Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-87740974958709327932011-01-28T11:10:00.000-06:002011-01-28T11:10:34.365-06:00Homemade Crackers!I promised no more low-res phone pictures. I lied. Cooking with kids is challenging enough without bringing the expensive camera into the kitchen sometimes...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjgozIoKxoqKocjysdziRjczFScjDQ5huOdQAPs_cN21eHZiVpftZsi0xiFRzzgTRVzcCdppH5aEoa4nUJQBLZxH_IeNUyGWzJd-5gxc0Lkb7xZQ65HjyN3YdybckjixPy-nbfMhIknTW/s1600/crackers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjgozIoKxoqKocjysdziRjczFScjDQ5huOdQAPs_cN21eHZiVpftZsi0xiFRzzgTRVzcCdppH5aEoa4nUJQBLZxH_IeNUyGWzJd-5gxc0Lkb7xZQ65HjyN3YdybckjixPy-nbfMhIknTW/s320/crackers.jpg" width="213" /></a></div> We got stuck home last week...partly because of a sick kid, partly because I'm really tired of winter. It was coming up on lunch time and the thought of buttered noodles or PB&J's again was killing me. Sooo...I made a pot of broccoli cheese soup (post to come!) and then Monkey and I made some homemade crackers. It was pretty fun. You can roll them out and use cookie cutters which we did with half the dough, or you can roll out into long pieces and then break apart. Either way they're easy and good and pretty adaptable. Next time I'd add a TON more seasoning as I thought they were fairly bland, but the kids gobbled them up!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBr57fOIMA4Y-3Phe4-Ush8JMiW1afnTQpgMJ95gg9b9PtMeH3djDd-EXHcB1GDj5GCaAG-zN_40sZBtFPYiZPsRIaHZSIy5tEDEEiLPQMpY2NpgGs859mXGnBtQCxLfzLCX0SB5miTS_/s1600/soup_crackers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBr57fOIMA4Y-3Phe4-Ush8JMiW1afnTQpgMJ95gg9b9PtMeH3djDd-EXHcB1GDj5GCaAG-zN_40sZBtFPYiZPsRIaHZSIy5tEDEEiLPQMpY2NpgGs859mXGnBtQCxLfzLCX0SB5miTS_/s320/soup_crackers.jpg" width="320" /></a></div>I found a couple recipes that required what I already had at home and just sort of winged it, but they were a fun project to do with the kids. The texture and taste sort of reminded me of a biscuit type cracker. Maybe because they weren't as thin as they could be, I don't know, but they're super easy and fun to try!<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Crackers:</span></b><br />
<br />
<b>Ingredients:</b><br />
4 cups flour<br />
2 tsp baking powder<br />
1 cup shortening or bacon fat (yes, I'm one of those people that saves it...)<br />
1 cup milk<br />
1/2 cup finely grated parmesan cheese (or whatever else you want)<br />
salt or seasoning to taste (I actually used Tony Chachere Creole Seasoning)<br />
<br />
<b>Directions:</b><br />
Mix flour, baking powder and shortening<br />
Add milk and blend well<br />
Form a ball of dough and divide so you can roll out and cut<br />
Roll out dough very thin and cut with cookie cutters or else roll into planks<br />
Poke all over with a fork and transfer to a baking sheet<br />
Bake at 375 for 8-10 minutes or until golden<br />
<br />
That's it! Very easy :)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvnkc5sz9hkATQdVH3IzIEKFsnq_EOLdtR34x48uVyT39ZZEcc0Qgt_FjLlLuB9R82PYSNCShEHlQJngqJXt6GxoIzrWtRLh8YXc8jBJx3e40HNyouEFIkv6WTVYSy4jHpVKCWb38eAYR/s1600/plank+cracker.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvnkc5sz9hkATQdVH3IzIEKFsnq_EOLdtR34x48uVyT39ZZEcc0Qgt_FjLlLuB9R82PYSNCShEHlQJngqJXt6GxoIzrWtRLh8YXc8jBJx3e40HNyouEFIkv6WTVYSy4jHpVKCWb38eAYR/s320/plank+cracker.jpg" style="cursor: move;" width="213" /></a><br />
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<blockquote><div><br />
</div></blockquote>Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-34120008802628280662011-01-10T12:29:00.003-06:002011-01-11T10:42:43.393-06:00A Different Kind of Vampire Book...<span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=pinksp-20&o=1&p=8&l=bpl&asins=0307457176&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></span><br />
<span class="Apple-style-span" style="color: #181818; font-family: georgia, serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><br />
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<span class="Apple-style-span" style="color: #181818; font-family: georgia, serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><b>Tandem by Tracey Bateman</b></span></span><br />
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<span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;">Disclaimer: I received this book for free from WaterBrook Multnomah Publishing Group for this review.</span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;">Although not a huge fan of vampire type books, I thought this one looked interesting and I was right. Although it's a sequel, (I didn't realize this until I was finished with the book!), I don't feel like I was missing too much having not read the first book.</span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;">The book is about a woman running an auction house while dealing with Alzheimer's taking it's toll on her father. She's pulled into the vampire plot when a fire claims the life of a man and woman who were vampires (I'm not spoiling this since it was laid out in the first book). The woman who was killed had a sister (also a vampire), who comes to the small town to claim items found in the house. The story continues to follow these two story lines with twists and turns that were sometimes surprising but often predictable...</span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;">I really got into Anne Rice when I was younger but hated the Twilight series. I think that this series is a little more akin to the Rice books because the characters are more believable, the suspense builds and leaves you guessing (although honestly, it wasn't too hard to figure out who the "other" vampire was), and overall it was a decent read. Would I recommend this? Maybe, if you like vampires and want an easy read. I didn't have any problems getting through this and actually added the first of the series to my "easy books to read" list</span>Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-74466879500570202782011-01-09T18:31:00.001-06:002011-01-09T18:34:08.401-06:00Tortellini and Spinach Ribbons in Saffron-Romano Broth<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJl59Grkto0XYt00OPNnojRqdNyk-HyelAsBg0q1a-PJXIqVBe2D47ikpy0-WUA6-Se9o_pINBhlXnBetsMtpjYLy0U4lYCUngwr3pGzvOZi4NBcGLTucC5fCuw7098lk_qR_ucgyEiNS/s1600/IMG_7089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJl59Grkto0XYt00OPNnojRqdNyk-HyelAsBg0q1a-PJXIqVBe2D47ikpy0-WUA6-Se9o_pINBhlXnBetsMtpjYLy0U4lYCUngwr3pGzvOZi4NBcGLTucC5fCuw7098lk_qR_ucgyEiNS/s640/IMG_7089.JPG" width="640" /></a></div><br />
The weather this week-end is bitterly cold. Driving home last night from my girlfriends house, I had to alternate hands on the steering wheel because they kept freezing! No fun...totally worth a fun night with the girls though :)<br />
<br />
My original plan today was to roast a turkey but I forgot to take it out yesterday morning. So today I thought I'd make a huge pot of marinara, but I was short a couple ingredients and when my husband came home with them I was taking a nap, so....I was looking for something easy.<br />
<br />
This soup is perfect for a cold night - it's basic yet filled with great flavor - not too many ingredients and easy enough for even the beginner cook. Try it. You'll like it! It made enough for all of us, (2 adults, a teen, a tween and 2 toddlers), to finish and a bit left over. Double it if you want to serve a crowd...<br />
<br />
<b>Ingredients:</b><br />
<ul><li>5 oz piece Romano cheese with roughly 3"x3" rind, or enough area to cover approximately the same area</li>
<li>8 cups low sodium chicken broth</li>
<li>4 large garlic cloves, thinly sliced</li>
<li>4 sprigs fresh parsley</li>
<li>1/4 teaspoon saffron threads, crushed</li>
<li>1 Tbsp olive oil</li>
<li>2 cups cheese tortellini</li>
<li>4 cups loosely packed baby spinach leaves, cut into 1/2" wide ribbons</li>
<li>1/2 lemon, juiced - about 2 Tbsp</li>
<li>Homemade or good quality croutons</li>
</ul><div><b>Directions:</b></div><div><ol><li>Cut rind off cheese</li>
<li>Combine rind, stock, garlic, saffron, parsley and olive oil in a medium sized pot and simmer gently, partially covered, about 30 minutes.</li>
<li>Discard parsley and rind and season broth with salt if needed (probably not, depends on your broth)</li>
<li>Add tortellini and simmer, partially covered, until al dente, about 10 minutes</li>
<li>Add spinach and simmer, uncovered, 1 minute.</li>
<li>Remove from heat and add lemon juice.</li>
<li>Divide among serving bowls and shave remaining cheese on top to taste. </li>
<li>Top with croutons.</li>
</ol></div>Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0tag:blogger.com,1999:blog-5505971517106929914.post-91973043110072723942011-01-05T12:27:00.000-06:002011-01-09T18:34:08.401-06:00Crazy Potato Squares! (Ham and Potato Gratin)Monkey is my #1 fan in the kitchen. I don't mean that he loves everything that I make, but every time I'm in there, he really really wants to help. He's a natural and will actually eat anything he helps make, so it's a good motivator for me to try new things with him.<br />
<br />
For Christmas, he made an apron at a playtime, and got <a href="http://www.amazon.com/Curious-Chef-3-Piece-Nylon-Knife/dp/B002Q5YH9C?ie=UTF8&tag=pinksp-20&link_code=btl&camp=213689&creative=392969" target="_blank">these knives</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pinksp-20&l=btl&camp=213689&creative=392969&o=1&a=B002Q5YH9C" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> and <a href="http://www.amazon.com/Fix-Forget-Kids-Cookbook-Favorite/dp/156148704X?ie=UTF8&tag=pinksp-20&link_code=btl&camp=213689&creative=392969" target="_blank">this cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pinksp-20&l=btl&camp=213689&creative=392969&o=1&a=156148704X" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> from his Nana. We haven't made anything with the cookbook yet, but I promise we will and post how it went!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8U_cRiPLXL-7wEVJb9Zj8qgqeZU-shQzee-LTJx4H3j0TrCl_3AzNdAAiYuZY7s4G6Coje1HsDMGpyHbX1Cwyi3BcEngXvVie91mvB9zdCUWSuW-OV5Xa19QPKSbLySUpGNFkVjCyyhjT/s1600/IMG_7079.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8U_cRiPLXL-7wEVJb9Zj8qgqeZU-shQzee-LTJx4H3j0TrCl_3AzNdAAiYuZY7s4G6Coje1HsDMGpyHbX1Cwyi3BcEngXvVie91mvB9zdCUWSuW-OV5Xa19QPKSbLySUpGNFkVjCyyhjT/s320/IMG_7079.JPG" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM70epEnjeBaeENb-Vo7f_u4duHCMkodEwVlGxVhsqGANC9ls3RofJhGdxKGd-CKQaONrBFwqr1adet3pSBN7DZNyvK_99dKMDrZMr5yTAojuyv8XCqXeRuLLc9GkjbLZeGpZEtqAnOEz0/s1600/IMG_7078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM70epEnjeBaeENb-Vo7f_u4duHCMkodEwVlGxVhsqGANC9ls3RofJhGdxKGd-CKQaONrBFwqr1adet3pSBN7DZNyvK_99dKMDrZMr5yTAojuyv8XCqXeRuLLc9GkjbLZeGpZEtqAnOEz0/s320/IMG_7078.JPG" width="213" /></a></div><br />
Last night my plan was to make a quick potato gratin - I bought 20 lbs of the suckers on impulse at my grocer when they had organic bags on sale for $3.99. It's a lot of potatoes! I also had some ham in the freezer from Christmas that my Grandmother sent home so the gratin seemed like a good idea. I also almost always have cheese and cream in my fridge. What can I say, it's a good thing I'm not lactose intolerant!<br />
<br />
Enter my little Monkey.<br />
<br />
He tried to help cut up the ham with his trusty knife but it was a little tough going so I helped with that. We cut up the potatoes in my Cuisinart using the julienne attachment, or as he likes to call it, the crazy potato squares! (Side note, my Cuisinart is still semi-broken and while I can get it to make salsa without too much effort, putting things through the feed tube means an entirely different headache...I put <a href="http://www.amazon.com/Cuisinart-FP-14DC-Collection-14-Cup-Processor/dp/B002I5DMU0?ie=UTF8&tag=pinksp-20&link_code=btl&camp=213689&creative=392969" target="_blank">this </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=pinksp-20&l=btl&camp=213689&creative=392969&o=1&a=B002I5DMU0" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />on my Valentines wishlist...)<br />
<br />
Anyway, Monkey assembled the entire dish with very little help from me and loved doing it. It turned out wonderful and the entire dish was gone! No leftovers! I couldn't believe it...<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<b>Crazy Potato Squares aka Ham and Potato Gratin with Cheese!</b><br />
<br />
<b>Ingredients:</b><br />
<br />
<ul><li>Approximately 5 cups of potatos cut into 1/4" julienne, from about 2.5 lbs</li>
<li>2 cups leftover ham, diced</li>
<li>1 small yellow onion, minced</li>
<li>2 cups heavy cream</li>
<li>1 tsp Marjoram</li>
<li>Salt and Pepper to taste</li>
<li>6 oz Cheddar Cheese, shredded</li>
<li>2 oz Romano Cheese, shredded</li>
<li>2 Tbsp Butter</li>
</ul><br />
<br />
<br />
<b>Instructions:</b><br />
<b><br />
</b><br />
1. Preheat Oven to 375<br />
2. Butter the inside of an 11 x 15 pan<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9_UPKtMZlzT7ZjAkhHURdFCRPWv91mXQ3Zkfh-kNX3vbutsAqIOflONzKXmH63ldVXmydrvo9bSLwXm00vwHWj5tNWEOo5CGEUSBDNWWJE8rZy_Bq43Bsg9jxkVpJCMhcSQNNM3Z8P6Q/s1600/IMG_7063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9_UPKtMZlzT7ZjAkhHURdFCRPWv91mXQ3Zkfh-kNX3vbutsAqIOflONzKXmH63ldVXmydrvo9bSLwXm00vwHWj5tNWEOo5CGEUSBDNWWJE8rZy_Bq43Bsg9jxkVpJCMhcSQNNM3Z8P6Q/s640/IMG_7063.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: left;">3. In a large bowl, mix together potatoes, ham, onion, marjoram and salt and pepper. Stir to combine.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUWY-lBrjq8aQoElFplMlT3Ox5hO9AuF_Edcd2kgnb-Y4k1xF_o_SBy_dBdR6clKLqdQ03xmG_9QQvamlBYUNVFNiRSY-v9XbS0VfR8d6_y9VKhzMYZSUnO8JQUvvos59L5nsLfcsMXHq/s1600/IMG_7065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUWY-lBrjq8aQoElFplMlT3Ox5hO9AuF_Edcd2kgnb-Y4k1xF_o_SBy_dBdR6clKLqdQ03xmG_9QQvamlBYUNVFNiRSY-v9XbS0VfR8d6_y9VKhzMYZSUnO8JQUvvos59L5nsLfcsMXHq/s640/IMG_7065.JPG" width="426" /></a></div><br />
4. In another bowl, or food processor, combine the shredded cheeses<br />
<br />
5. Place 1/3 of the Potato mixture in the pan<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCJ2PTeq9SoCqtt_lDKYb8NSp2-Acdtc67F33hre2MYgNRD8y6uQplfHzPn_rli1LnfhvOAfxQ9OJrEct1Wwgm636mciQsrJVivbWdo0AgCd2g1ZUwxGA3dBVUB2rSLRyEue4pT21hlpp/s1600/IMG_7068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCJ2PTeq9SoCqtt_lDKYb8NSp2-Acdtc67F33hre2MYgNRD8y6uQplfHzPn_rli1LnfhvOAfxQ9OJrEct1Wwgm636mciQsrJVivbWdo0AgCd2g1ZUwxGA3dBVUB2rSLRyEue4pT21hlpp/s640/IMG_7068.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6. Sprinkle 1/3 of the cheese mixture on top</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ41uWRm1YcOOYp41_1Vcmjpd2J0TnyKgBUfOcyeyClzq5BKHMM9zErduIzRoTKKARuoFwAz2lPQnHZWN3LlWC_N4HbpSEi5Df1yjMwhDyHfu8JlgqtnYgyZTG9BjxMz9yYZWw-XRIEjZe/s1600/IMG_7069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ41uWRm1YcOOYp41_1Vcmjpd2J0TnyKgBUfOcyeyClzq5BKHMM9zErduIzRoTKKARuoFwAz2lPQnHZWN3LlWC_N4HbpSEi5Df1yjMwhDyHfu8JlgqtnYgyZTG9BjxMz9yYZWw-XRIEjZe/s640/IMG_7069.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">7. Repeat with the remaining potatoes and cheese, ending with a layer of cheese.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCdXt8pJFqNjT3rwhish1htwNr_y6a2v88xqlOztOyvfPrP6lEWNGGUK1YDnGHO05K_irUMaWgs7rsBmwgGvK2IdX5ckPddbUt2lgyucb7fdoyFhXvlrfKkRc3swGRFLhfDNMULyE5IUhi/s1600/IMG_7067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCdXt8pJFqNjT3rwhish1htwNr_y6a2v88xqlOztOyvfPrP6lEWNGGUK1YDnGHO05K_irUMaWgs7rsBmwgGvK2IdX5ckPddbUt2lgyucb7fdoyFhXvlrfKkRc3swGRFLhfDNMULyE5IUhi/s640/IMG_7067.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_s03NEO6w3eTh1ckfW10WcQ0G9U-ONYXkKYuc_mfiS8j6Y_FoDOEYi8dzsG8W-OuV_lDuxJE-p9GzxF300BhyphenhyphenjcsB_O1Vst3FGi6ifYNIK_5IYbt_5Wpy9C0dU2E3uiYIvz4EAatKysI/s1600/IMG_7072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_s03NEO6w3eTh1ckfW10WcQ0G9U-ONYXkKYuc_mfiS8j6Y_FoDOEYi8dzsG8W-OuV_lDuxJE-p9GzxF300BhyphenhyphenjcsB_O1Vst3FGi6ifYNIK_5IYbt_5Wpy9C0dU2E3uiYIvz4EAatKysI/s640/IMG_7072.JPG" width="426" /></a></div>8. Press the mixture down flat with the back of a spatula and bake in the oven for 90 minutes or until golden and bubbly. Let it rest for 10 minutes before cutting and serving.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBobAKaCOv4iQbwwkFlFRofQcNhZxuqr8b5aBkXUp020Uw67LhVmirKccldny1aTmPQrPS2dSXZATazS8uBl0w-eQpAqAVhMkOnm9bwTo5viR9M10ki2dthEHqy7WcQH70uz8cUZSsJMO/s1600/IMG_7081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBobAKaCOv4iQbwwkFlFRofQcNhZxuqr8b5aBkXUp020Uw67LhVmirKccldny1aTmPQrPS2dSXZATazS8uBl0w-eQpAqAVhMkOnm9bwTo5viR9M10ki2dthEHqy7WcQH70uz8cUZSsJMO/s640/IMG_7081.JPG" style="cursor: move;" width="640" /></a><br />
<br />
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p.s. Because he ate all his dinner and because he's so dang cute, here are a couple pictures of him eating his pumpkin pie for dessert!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOr2aMSq4kZBjTCYzLfnjVZl2wv9qYP7lDzakqHjWZq0ze1_0sxP6fyLXJHsM7QQZRF-L-_vN433OABkLJoZiBKMeZReMTlX-bkn58zoEu0HDmQH0hqICkDDqCYFKshdVby6-Wf6RTOmhK/s1600/IMG_7085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOr2aMSq4kZBjTCYzLfnjVZl2wv9qYP7lDzakqHjWZq0ze1_0sxP6fyLXJHsM7QQZRF-L-_vN433OABkLJoZiBKMeZReMTlX-bkn58zoEu0HDmQH0hqICkDDqCYFKshdVby6-Wf6RTOmhK/s640/IMG_7085.JPG" width="426" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiOTdPinP8ku59BpgI8U3w9PE0FocHrnwdDTWyBW9J8DciHiBlHuRSSIcpcXvMlacUrm-wGy26QPAwc4SpYF3gkK1Skha8oZrR4750zstBmWH2jhhjFOIpVBQPhoLkbmxxqyB6kpMMRZw/s1600/IMG_7087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiOTdPinP8ku59BpgI8U3w9PE0FocHrnwdDTWyBW9J8DciHiBlHuRSSIcpcXvMlacUrm-wGy26QPAwc4SpYF3gkK1Skha8oZrR4750zstBmWH2jhhjFOIpVBQPhoLkbmxxqyB6kpMMRZw/s640/IMG_7087.JPG" width="426" /></a>Anonymoushttp://www.blogger.com/profile/15668931738674858709noreply@blogger.com0