tag:blogger.com,1999:blog-69875735320842486572024-03-05T05:33:30.177-08:00Former Food JunkieEating healthy for my body and the planet.LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.comBlogger129125tag:blogger.com,1999:blog-6987573532084248657.post-89546041349121780872012-12-14T15:40:00.000-08:002012-12-14T15:40:10.851-08:00Cookies of course!<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Cookie by candlelight....how romantic.....if your a cookie.......</td></tr>
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Well I wish that my first recipe back was a big ole vegetable over a nutty healthy grain but alas, it isn't. Tis the season for cookies, yall! My older bro suggested I make these cookies, and I'm so glad I did. I was looking for a cranberry cookie, but didn't want a lot of fuss. This little guy (gal?, I'm not clear on the gender of a cookie) was perfect. The cornmeal is an interesting addition, one I really enjoyed. What's nice, is the cornmeal gives the cookie new fresh taste, but I didn't feel like I was eating cornbread by any means. The cornmeal and flour combo works perfectly. Plus the dough also comes together very quickly and doesn't require a lot of delicate steps. Intricate doughs can be fun, but sometimes you need a cookie that can come together in 20 minutes or less, lets all be honest. This is definitely that. I also appreciate this little nibble, because for a dessert, it's fairly harmless. Only 3/4 cup of sugar in the recipe (plus the coating), no butter, and 1/4 cup oil. A lot the flavor comes from the cranberries and the orange zest, both ingredients I love. If you don't like cranberries, well don't make this recipe silly! This is not a rich indulgent treat, so if you are looking for that, well you can find those pretty much everywhere this time of year. This is, however, a suprising simple and delicous cookie that is a great way to finish a heavy meal when you want a dessert, but nothing to heavy handed. Give this cornmeal cookie a try, go on, you'll like it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6JuRT576Gv-lUWhyqmNPasQ_t1z4yEfiQFzuRdIHXctADSNhJ3VYWjjpE8a6zAoxTFiSR0OjoFFLHbgu_SkB1uwSo7l1iKeR9TzNqoPlxoBAKzbihFj2H8JL0REl9O2ZWLppLzJu7rps/s1600/DSC04877.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6JuRT576Gv-lUWhyqmNPasQ_t1z4yEfiQFzuRdIHXctADSNhJ3VYWjjpE8a6zAoxTFiSR0OjoFFLHbgu_SkB1uwSo7l1iKeR9TzNqoPlxoBAKzbihFj2H8JL0REl9O2ZWLppLzJu7rps/s400/DSC04877.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First whisk your dry ingredients</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhauGIZhSaE7uNUv_tBGvSuvnM_xYbuXKD1J5oI6Rb_GmXDBbURhvrs9KDGVyJEo4rQSqtD15MPCkQemUkSI1QV-i0JmyuSz2JW8sCYs5wLhPlGqCdtnM3kLu2IVIh3RUajTo1o9V8yUN4/s1600/DSC04880.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhauGIZhSaE7uNUv_tBGvSuvnM_xYbuXKD1J5oI6Rb_GmXDBbURhvrs9KDGVyJEo4rQSqtD15MPCkQemUkSI1QV-i0JmyuSz2JW8sCYs5wLhPlGqCdtnM3kLu2IVIh3RUajTo1o9V8yUN4/s400/DSC04880.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing in the orange zest and dried cranberries</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Its your dough! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugQ7-_k45kb9fjRr1DYqT4dbwXC0tSUx-_n2JPpwPc2BZPG3fpFqARVNN2dBNkJa1LZ2t_5-8-WTHI-vkBwpfmh0Pkp2mm8rKqWWJTl_ZFAZCfvzmNBTJ5lPTVxeURcSMnm9snfC2yX4/s1600/DSC04884.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugQ7-_k45kb9fjRr1DYqT4dbwXC0tSUx-_n2JPpwPc2BZPG3fpFqARVNN2dBNkJa1LZ2t_5-8-WTHI-vkBwpfmh0Pkp2mm8rKqWWJTl_ZFAZCfvzmNBTJ5lPTVxeURcSMnm9snfC2yX4/s400/DSC04884.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make balls of dough</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Roll in sugar. Yes! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZznMYK5RaH3B9OIfhyHR0PPUqh_O7uV8UhQNa7qbstkfZN8f7RkDSseuipwkgET_Lfp4MQx_ymaGX5dJGgATxx-j8cA75shkruR-OZ3P_TAnqjMdFm1vTJ2lrFspBx80_I-tVZ6Ce78g/s1600/DSC04888.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZznMYK5RaH3B9OIfhyHR0PPUqh_O7uV8UhQNa7qbstkfZN8f7RkDSseuipwkgET_Lfp4MQx_ymaGX5dJGgATxx-j8cA75shkruR-OZ3P_TAnqjMdFm1vTJ2lrFspBx80_I-tVZ6Ce78g/s400/DSC04888.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place on baking sheet</td></tr>
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<b><span class="Apple-style-span" style="font-size: large;">Cranberry Cornmeal Cookies</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLb0ql2ovNS9b5o4Qr8OWY8sNxPyT8toSaGm1fTnIwFtkLMIQ5t-E5LDLuW4gKuzhyvexP2WF5S4VwRXDL8V0SWKJ74ogljzyMrqROOzBLuDN9wOCWIyZoySLHKpAt2PXGrPEKmPT54Q/s1600/DSC04890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLb0ql2ovNS9b5o4Qr8OWY8sNxPyT8toSaGm1fTnIwFtkLMIQ5t-E5LDLuW4gKuzhyvexP2WF5S4VwRXDL8V0SWKJ74ogljzyMrqROOzBLuDN9wOCWIyZoySLHKpAt2PXGrPEKmPT54Q/s640/DSC04890.JPG" width="640" /></a></div>
Adapted from <a href="http://www.amazon.com/Quick-Recipe-Best/dp/0936184663">"The Quick Recipe"</a> by the Staff of America's Best Test Kitchen</div>
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Makes 10-12 large cookies<br />
<b>The Goods:</b><br />
1 cup all purpose flour<br />
1/2 cup yellow cornmeal<br />
1/2 cup granulated sugar, plus 1/3 cup for rolling<br />
1/4 cup packed light brown sugar<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 teaspoon grated zest from 1 orange<br />
3-4 tablespoons of orange juice (optional)<br />
3/4 cup dried cranberries<br />
2 large eggs<br />
1/4 cup grapeseed oil (or other flavorless oil)<br />
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<b>The Deal:</b><br />
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1. This first step is optional. If you have time, do it, if you don't have time, well you know. Place cranberries in a small bowl and toss with orange juice. You want the cranberries soaking in the juice, but not covered with juice. Let sit for at least 6 hours. Drain cranberries before using.<br />
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2. Adjust your oven rack to the middle position and heat oven to 375 degrees. Grease a large baking sheet with non-stick spray and/or use parchment paper.<br />
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3. Whisk together the flour, cornmeal, 1/2 cup granulated sugar, brown sugar, baking powder, and salt in a large bowl. Add orange zest and whisk to combine. Add the cranberries and using a rubber spatula, toss to combine. Whisk together the eggs and oil in a measuring cup. Pour the egg mixture over the dry ingredients and mix with rubber spatula until evenly moistened.<br />
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4. Fill a small bowl with cold water and place 1/3 cup sugar in an 8- or 9- inch pie plate. Dip your hands into the water and roll about 2 tablespoons of cookie dough into a rough ball. Drop the ball into the pie plate with sugar and toss to coat. Place the formed, sugar-coated cookie on the prepared pan, leaving 1 1/2 inches between balls. If your hands become too sticky (which is possible, this dough is very sticky, so be sure to keep your hands wet), dip them into the water and shake away the excess. If the dough become super unruly you can always refrigerate it for 20 minutes or so.<br />
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5. Bake until the cookies are light golden brown, 18-20 minutes, rotating the baking sheet front to back halfway through the baking time. Cool the cookies on the baking sheet until slightly set, about 2 minutes. Using a metal spatula, transfer the cookies to a wire cooling rack. Cool for 15 minutes.<br />
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LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-58877221140463858522012-12-11T16:01:00.000-08:002012-12-11T16:01:41.877-08:00Trail LivinHello All!<br />
I assume that most who view this site are friends and family, but on the off chance I have other random followers, I wanted to explain my long absence. Basically I spent a few months preparing to go on an adventure, went on said adventure, and am now returned and trying to get back to normal life, aka gainful employment. Also looking into grad school, contemplating the great "who knows what" of the universe, and in general doing the late 20's thang.<br />
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My adventure? Hiking the <a href="http://www.appalachiantrail.org/">Appalachian Trail </a> with healthy boyfriend. And yes, you assume right, it WAS his idea. Our plan was to thru-hike the whole sha-bang, but sadly my feet did not seem up to the challenge (possibly rockin plantar fasciitis, not cool......not cool). So after 600 miles my thru-hike turned into a section hike, while healthy boyfriend hikes on like a hiking rockstar. It was an incredible experience, one that made me more grateful for the every day blessings, and appreciate all the amazing things the outdoors have to offer. It also made me beyond thankful for fresh healthy food, given the hiker diet was high in fat, sugar, and carbs, but severely lacking in nutrition. A fresh spinach salad was pretty much myth told round the campfire.<br />
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So that's where I've been, as to where I'm going....well know anyone who is hiring? Yeah....me neither. Anyway time to get back to real life and I promise I'll get back to cooking soon.<br />
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<br />LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-53163772575793384102012-02-29T10:16:00.000-08:002012-02-29T10:16:01.064-08:00Just the cake for you.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRB2ZW1RsjYO-d5DMexR5tZiv9ZDN6uCwHSPopqO0pB2NgWPz5ugWFPEYswCD0QGeDKr2CjwvXCqKv4YMFrahkgXxF-i3BGqRXdqBLOljVOXNngG8DulvgSUkjgUgGmpJLydgkmkM2zo/s1600/DSC04315.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRB2ZW1RsjYO-d5DMexR5tZiv9ZDN6uCwHSPopqO0pB2NgWPz5ugWFPEYswCD0QGeDKr2CjwvXCqKv4YMFrahkgXxF-i3BGqRXdqBLOljVOXNngG8DulvgSUkjgUgGmpJLydgkmkM2zo/s640/DSC04315.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yep, it's as good as it looks.</td></tr>
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So much for not being a cake person. Growing up I avoided cake at most birthday parties. Dry flavorless crumbs, almost always in the vanilla or chocolate variety never got me very excited. Sure I would lick the icing, but you were way more likely to find me sitting at the pizza table, than sitting by the cake. I've always preferred salty over sweet, which may also explain my salty personality :)<br />
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As I've gotten older I've realized that a good quality cake is one of the best things you can put in your mouth. You just have to use quality ingredients. No box mixes for me, they are bland and dry disasters. For my birthday a friend got me a wonderful book, called <a href="http://www.amazon.com/Cake-Ladies-Celebrating-Southern-Tradition/dp/1600597890">Cake Ladies</a> that is all about delicious cakes and the stories and women who make them. The author owns a bake shop in town so it's neat to be reading from a local chef. She also makes a salted caramel cupcake that is like heaven in your mouth.<br />
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Currently I don't have a lot of occasions that warrant making an entire cake, so I mostly just look at the beautiful recipes in this book and dream. But every now and then I just break down and have to make a cake. Sure I wish I HAD to run a marathon or eat a big salad, but mostly I just want to bake cake. Strangely enough I don't even want to eat that much of it, just bake it. Baking is very calming and cathartic for me. Baking is much different from cooking, baking cannot be rushed and the ingredients must be exact.<br />
In general I like fruit desserts, so when I saw this recipe for banana cake I knew I found something great. Basically it's punched up banana bread with a cream cheese frosting. If you wanted to make a cake, but wanted something a bit different than the traditional chocolate or white cake, this is a easy all purpose cake that sings with flavor. The orange zest really bumps up the flavor and is the perfect compliment to the banana flavor. I may just have to start using orange zest in my banana bread. I rushed the decorating part of the cake, but there are lots of options. Most of the ingredients you should have in your pantry and this is a great way to use up ripe bananas while also making the people around you very happy! Hope you enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNujZuKVV5QwE7iRfr5JXsHyNjYSrilIhgypGZgXlElZvf39qRVvfxgt8PvBAuug2lX9_VBVyjfzRVPuNhI5Bf4smJRQY01SvOVksEK9O5wFG4xvaoW0pP0k2UPWnK3ep8SsbX94y8kVg/s1600/DSC04270.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNujZuKVV5QwE7iRfr5JXsHyNjYSrilIhgypGZgXlElZvf39qRVvfxgt8PvBAuug2lX9_VBVyjfzRVPuNhI5Bf4smJRQY01SvOVksEK9O5wFG4xvaoW0pP0k2UPWnK3ep8SsbX94y8kVg/s320/DSC04270.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Very easy to make, just prepare batter</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPsXdTnEDHsl-uC3Hz6tfAQU6Tlv-X4i2_Q8uBIa6W7O57GUiKL0Zj5Kgebn2Drl7sSiGLfso-jWhL-hHxoYGWDkUyc23ID-_3xoLtWAFDeps0fu45DfQfY-eQW-7tj4X7WzL9nL0_jE/s1600/DSC04271.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPsXdTnEDHsl-uC3Hz6tfAQU6Tlv-X4i2_Q8uBIa6W7O57GUiKL0Zj5Kgebn2Drl7sSiGLfso-jWhL-hHxoYGWDkUyc23ID-_3xoLtWAFDeps0fu45DfQfY-eQW-7tj4X7WzL9nL0_jE/s320/DSC04271.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour into cake pan. Bake and enjoy! </td></tr>
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<b><span class="Apple-style-span" style="font-size: x-large;">Banana Cake</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkX2tGzfaiK4cadv5i30tthGutcICKkZHJJlxqdAN93RcZrf4EHcFhn6V_E_-D4PWUfjtzXvv5c0V9AoIsFiTPW0N4LcqJHx_7Mr9yDd4EyMiCobmijCsXhVO6bGroznYlssRsnVlzuk/s1600/DSC04303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkX2tGzfaiK4cadv5i30tthGutcICKkZHJJlxqdAN93RcZrf4EHcFhn6V_E_-D4PWUfjtzXvv5c0V9AoIsFiTPW0N4LcqJHx_7Mr9yDd4EyMiCobmijCsXhVO6bGroznYlssRsnVlzuk/s640/DSC04303.JPG" width="640" /></a></div>
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<b><span class="Apple-style-span" style="font-size: large;"><br /></span></b></div>
<b>The Goods: </b><br />
3 very ripe bananas, mashed<br />
3/4 cup granulated sugar<br />
1/2 cup light brown sugar, lightly packed<br />
1/2 cup vegetable oil<br />
2 extra-large eggs, at room temperature<br />
1/2 cup sour cream<br />
1 teaspoon pure vanilla extract<br />
Grated zest of 1 orange<br />
2 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon kosher salt<br />
1/2 cup coarsely chopped walnuts<br />
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<b>Cream Cheese Frosting</b> (recipe below)<br />
Walnuts halves, for decorating<br />
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<b>The Deal: </b><br />
1. Preheat the oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan. In the bowl of the electric mixer fitted with a paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer on still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.<br />
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2. In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix until just combined. Stir in the chopped walnuts. Pour the batter into the prepared baking pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack and cool completely. Spread the frosting thickly on the top of the cake and decorate with walnut halves.<br />
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<br />
<b>Cream Cheese Frosting:</b> For one 9-inch cake<br />
6 ounces cream cheese, at room temperature<br />
6 tablespoons unsalted butter, at room temperature<br />
1 teaspoon pure vanilla extract<br />
2 1/4 cups sifted confectioners sugar<br />
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Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment on low speed until just combined. Don't whip. Add the sugar and mix until smooth.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyXeNakKG5XPTGXGC5bONVOjNxonA8BGbMD_-H47ZJUCfmV2gxIpnAGdqFSjoMfLYzdlsYMaJ1UQC0ZqEQnIINzPsftvjJdgsH173xwsoAao4xCBRPc-uQXpYoQeph0sV8GnZvxQK5a0/s1600/DSC04307.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyXeNakKG5XPTGXGC5bONVOjNxonA8BGbMD_-H47ZJUCfmV2gxIpnAGdqFSjoMfLYzdlsYMaJ1UQC0ZqEQnIINzPsftvjJdgsH173xwsoAao4xCBRPc-uQXpYoQeph0sV8GnZvxQK5a0/s640/DSC04307.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This cake has been Kirstin Approved. </td></tr>
</tbody></table>LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com1tag:blogger.com,1999:blog-6987573532084248657.post-21552024258573277902012-02-08T09:35:00.000-08:002012-02-08T09:35:43.454-08:00Fancy Mac and Cheese? Oh yes.<div class="separator" style="clear: both; text-align: center;">
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Hot Damn if I don't feel fancy every time I say Gratin. This dish is simple to make, and can be as fancy, or as simple as you want. I chose to make my own sauce because it was Saturday and I had the time. Feel free to use store bought sauce, just pick out a good quality one. I loved the smoky flavor the Sofrito added to the dish, but again it's up to you how complicated you want to get, jarred sauce saves you a good amount of time. I used goat cheese because I ran out of parmesan, but again this is a flexible dish, so use cheese you know and love. I love dishes that make it easy to eat vegetables, and since its similar to mac and cheese this is wonderful to serve to both kids and adults.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Penne and Cauliflower Gratin with a Spicy Tomato Cream Sauce</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YDAOHqrhXLp9fXucb8RyFu_D-FOExendV5pzlZsydB9eZ4oVrozUBGbLgEdzWRK9F9CUyuLTnxDx2Ty0aG9qyPcgY29rtmQRv8JmAasAnqnCjSin-pP07YNAhRppid4aNhvCSsgs-Lw/s1600/DSC04299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YDAOHqrhXLp9fXucb8RyFu_D-FOExendV5pzlZsydB9eZ4oVrozUBGbLgEdzWRK9F9CUyuLTnxDx2Ty0aG9qyPcgY29rtmQRv8JmAasAnqnCjSin-pP07YNAhRppid4aNhvCSsgs-Lw/s640/DSC04299.JPG" width="640" /></a></div>
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<b>The Goods: </b>Serves 4-5 as main dish<br />
1/4 cup goat cheese or parmesan<br />
1 small cauliflower (about 4 cups), cut into small florets<br />
1/2 pound whole wheat penne<br />
1 1/4 cups chunky <a href="http://formerfoodjunkie.blogspot.com/2012/01/sofrito-so-do-it-o.html">Sofrito</a> or store bought marinara sauce<br />
1 cup half and half or 2% milk<br />
1 garlic clove, minced<br />
1/4 teaspoon crushed red pepper flakes<br />
1/2 cup finely chopped basil or parsley<br />
1/4 teaspoon salt<br />
1/4 cup fresh bread crumbs<br />
1 tablespoon olive oil<br />
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<b>The Deal: </b><br />
1. Bring a large pot of water to boil. Drop in the cauliflower and cook five minutes, or until just tender. Scoop it out with a strainer and drop it into a 2 1/2 quart casserole. Preheat the oven to 400 degrees.<br />
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2. Drop the penne into the water and cook until al dente, about 10 minutes. Drain it in a colander and shake to remove all moisture. Mix it into the cauliflower.<br />
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3. In a large bowl mix together tomato sauce, milk, garlic, red pepper flakes, basil, cheese and salt. Pour the sauce into the casserole dish and toss well to mix the sauce, pasta and cauliflower.<br />
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4. Combine the bread crumbs and olive oil in a small bowl and mix until evenly moistened. Sprinkle all over the gratin. Bake 20-25 minutes, or until hot, bubbly and golden on top. Let it sit for 5 minutes before serving.LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-12061128551723205952012-01-31T09:16:00.000-08:002012-01-31T09:16:26.281-08:00Excuse me? Is it Muffin:30? I thought so.<div class="separator" style="clear: both; text-align: center;">
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Breakfast. Such a wonderful meal when you have the time. I think Saturdays exist simply so you have plently of time to glide around your kitchen, scrambling eggs, roasting sweet potatoes, and juicing an orange as to enjoy a slow and delicious breakfast. But many of us do not get several hours each day to enjoy a leisurely breakfast in the morning. Most of us have a general plan for the morning grub, which often consists of whatever we can shove in our mouths the quickest, or possibly just coffee. Everyone has heard breakfast is the most important meal of the day; it makes sense, it's the first thing we put in our bodies, which often dictates how we will feel by lunch. If we eat nothing or crap for breakfast, by lunch we feel awful, beginning a cycle of sluggish energy the whole day through.<br />
I wanted to find something simple I could make on Sunday and have a week of breakfasts that were healthy, filling and required no thought. BOOM, healthy muffins to the rescue! These puppies are quick, simple and full of healthy stuff for those beautiful bodies we are so fond of. Wheat germ, chia seeds, and walnuts, to keep you full and energized, along with raisins and a blend of spices certain to entertain your palate. I tried two variations so far, but really these are a great base for whatever you like. Last week I made them Sunday, then just grabbed one each morning on my way out the door. When I had a little more time I would slice one in half, toast it and throw a dab of butter on it for a delicious variation on the same ole treat. Hope yall enjoy them!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hh4vvn7R8kb2N-o28sDls41SAGzWrRUSWXEA5HEtEJTSRtl4a2BYg85nu168BPb71rE6ToLpsgFxja0qfm_rA98JVbgOmf_ZRJp-d3kyrI7eB6GFK3nRFxwumwBfWHWEUgr8UyjSv_g/s1600/DSC04492.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hh4vvn7R8kb2N-o28sDls41SAGzWrRUSWXEA5HEtEJTSRtl4a2BYg85nu168BPb71rE6ToLpsgFxja0qfm_rA98JVbgOmf_ZRJp-d3kyrI7eB6GFK3nRFxwumwBfWHWEUgr8UyjSv_g/s400/DSC04492.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wet Mixture</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Combine Wet and Dry. Then fold in nuts and fruit</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Spoon into muffin tin and sprinkle topping</td></tr>
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<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Spicy Pumpkin Muffins </span></b></div>
<div style="text-align: center;">
<span class="Apple-style-span"><i>Adapted from "Quick Vegetarian Pleasures"</i></span></div>
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<b><span class="Apple-style-span" style="font-size: large;"><br /></span></b></div>
<i>This is a healthy base for many muffin varieties. I think I liked the banana blueberry the best, but try different ingredients. Other additions could include flaxseeds, prunes, lemon zest, and pecans. </i><br />
<b>The Goods:</b> Makes 12 muffins<br />
1 cup all purpose flour<br />
1/2 cup whole wheat pastry flour<br />
1/2 cup toasted wheat germ<br />
1 tablespoon baking powder<br />
1/2 teaspoon salt<br />
2 teaspoons cinnamon<br />
1/2 teaspoon ground ginger<br />
1/2 teaspoon nutmeg<br />
1/4 teaspoon cloves<br />
4 tablespoons chia seeds<br />
1 large egg<br />
1/2 cup firmly packed light brown sugar<br />
1 cup pumpkin puree (fresh or canned)<br />
1/2 cup grapeseed oil (any flavorless oil will do)<br />
1/2 cup 2 % milk<br />
3/4 cup golden raisins<br />
1/2 cup walnuts, finely chopped<br />
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Topping (optional)<br />
2 teaspoons sugar<br />
1/2 teaspoon cinnamon<br />
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For a DELICIOUS variation try <b>Banana Blueberry Muffins</b>:<br />
Omit the pumpkin and raisins. Add 1 cup ripe bananas, mashed but not pureed when you would normally add the pumpkin. Also add zest from one orange at this step. Sub 3/4 cup fresh blueberries for the raisins, GENTLY folding into the dough last.<br />
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<br />
<b>The Deal: </b><br />
1. Preheat oven to 400 degrees. Grease a regular sized muffin pan. In a large bowl throughly combine the first 10 ingredients. If using the topping, in a small bowl mix the cinnamon and sugar together.<br />
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2. In a medium bowl beat the egg. Beat in the brown sugar then stir in pumpkin puree, oil, and milk until well mixed.<br />
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3. Gently add the wet pumpkin mixture to the dry ingredients, until just combined. Don't overmix. Stir in the raisins and all but 2 tablespoons of the walnuts. Spoon the batter into the muffin cups, then sprinkle remaining walnuts on top on the muffins. If desired sprinkle the topping over each muffin. Bake for 15-17 minutes, or until a knife inserted in the middle comes out clean. Let sit for 2 minutes before removing from the pan.<br />
Serve warm or at room temperature. These can be kept in an airtight container for up to 4 days.LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-85180023104283429402012-01-21T07:47:00.000-08:002012-01-21T08:01:22.199-08:00Warm French Lentils<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Healthy boyfriend made me a lentil heart!</td></tr>
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I gotta be real with yall. I have not been in the blogging mood as of late. Im sorta having a idontfuckingknowwhatimdoingwithmylife!?!?!?!?! type week which is now turning into a month. Live in the moment they say. Do what makes you happy they say. Well how can you be present AND plan for the future? What if what you wanted to do with your life didn't make you happy? And what if you don't know what makes you happy or how to best serve this beautiful planet we are so blessed to live on?<br />
Anyway as I have been spending my days organizing my stress away or breathing it out in yoga, I've not been puttering around much in the kitchen. I am hoping to do some work this weekend as to revamp the blog, but we shall see.<br />
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Also Ill fully admit I've become obsessed with pinterest and cannot stop looking at everything on that site all the time. I need help.<br />
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Getting back to food, <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52">Lentils</a> are great for you, and everyone should eat more of them. Especially vegetarians who don't get their protein from meat, lentils and beans should be frequent guests on your plate. Lentils are legumes, so part of the bean family, and like many beans are full of wonderful things for your body. They have fiber, iron, protien, Vitamin B, and many other wonderful nutriets. If you are like me, it's easy to eat the same type of bean all the time. I eat black beans like they are going to stop growing them, and while black beans are great for you, variety is the spice of life. Of at least I get sick of food, and gotta change it up. Healthy Boyfriend can eat the same things for weeks on end, but I do not have that ability. I require change.<br />
I LOVED this recipe. I will definitely use more vegetables next time, probably more carrots and add sweet potatoes, and I would love to figure out a way to use the turnips and onion instead of just discarding them (or composting if you can!). The dijon vinaigrette was outstanding, and made the lentils pop with flavor. This was a simple meal with loads of flavor. Good for a rainy day when you want easy, while still elegant.<br />
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<tr><td class="tr-caption" style="text-align: center;">Vegi prep, get a boyfriend to do it if possible. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Saute carrots and leeks</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6n2tCpULaqVpu8eXroB_-NyZ57cKFHbYOxppxct4nQ_mYIdymqicpCNnjvTCLlMtoZBKTeN4H6lgp24g8mMD0vjyQubuVlKLTLx9NXKp508ISu2ia6JHK1n1QhZOd5aswP10E_Pscvs/s1600/DSC04375.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6n2tCpULaqVpu8eXroB_-NyZ57cKFHbYOxppxct4nQ_mYIdymqicpCNnjvTCLlMtoZBKTeN4H6lgp24g8mMD0vjyQubuVlKLTLx9NXKp508ISu2ia6JHK1n1QhZOd5aswP10E_Pscvs/s400/DSC04375.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boil vegis and lentils</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzREvY3nw-da5JzxdeeD8FPp1x4-BeKwGPk8VtGWiqjW0bdK6U0Oo-nEbWQWw9D_Oe-ZqRTa90NmRrm9e5uR9yG5-B8u4Ibed-Zo0EDrM4DmSXuDH4f24YlIkMcPugGFmxaQY7wW1zKqM/s1600/DSC04381.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzREvY3nw-da5JzxdeeD8FPp1x4-BeKwGPk8VtGWiqjW0bdK6U0Oo-nEbWQWw9D_Oe-ZqRTa90NmRrm9e5uR9yG5-B8u4Ibed-Zo0EDrM4DmSXuDH4f24YlIkMcPugGFmxaQY7wW1zKqM/s400/DSC04381.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepare your vinaigrette</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxtTHBpG8itWFFYn5m3AUuuQFIjWFPHqUIzzSAFuhsxmnQrKmRr3Yi8ughrUScDSDHhj12W0-DIrzAaVJUz5NdLEZIYY1mxG0wvSmqfw2HofL2S6u5Z1FLkAdWWw-CJPgumu9GiMPI_k/s1600/DSC04383.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxtTHBpG8itWFFYn5m3AUuuQFIjWFPHqUIzzSAFuhsxmnQrKmRr3Yi8ughrUScDSDHhj12W0-DIrzAaVJUz5NdLEZIYY1mxG0wvSmqfw2HofL2S6u5Z1FLkAdWWw-CJPgumu9GiMPI_k/s400/DSC04383.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy! </td></tr>
</tbody></table>
<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Warm French Lentils</span></b><br />
<span class="Apple-style-span"><i>Adapted from Barefoot Contessa's "How Easy if that"</i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdeeRuXsFWG8LglH-SqlwFZ1kaxM1XNaIXQIAlzyXmYgG3lD95Ot95TPr-t7bbpuXH-xztJ92i32O1l1JsSHibD2hQm4sGYr6ysfDFTa0XkSlvZxZpY_O7QF81-aL5lJfrtz1WABBth0/s1600/DSC04394.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdeeRuXsFWG8LglH-SqlwFZ1kaxM1XNaIXQIAlzyXmYgG3lD95Ot95TPr-t7bbpuXH-xztJ92i32O1l1JsSHibD2hQm4sGYr6ysfDFTa0XkSlvZxZpY_O7QF81-aL5lJfrtz1WABBth0/s640/DSC04394.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Get a pretty spoon and serve it up!</td></tr>
</tbody></table>
</div>
<i>If you eat meat, throw some spicy sausages in this dish at the end. Be sure to get green lentils, as cooking time varies depending on the color of lentil.</i><br />
<b>The Goods:</b> Serves 4 to 6<br />
<br />
The Lentils:<br />
2 tablespoons good olive oil<br />
1 leek, white and green parts, sliced 1/4 inch thick<br />
2 carrots, scrubbed and 1/2 inch diced<br />
1 teaspoon minced garlic<br />
1 cup French green lentils<br />
1 whole onion, peeled and stuck with 6 whole cloves<br />
1 white turnip, cut in half<br />
1 teaspoon unsalted butter<br />
<br />
The Dressing:<br />
1/4 cup good olive oil<br />
4 teaspoon Dijon mustard<br />
2 tablespoons red wine vinegar<br />
1 tablespoon kosher salt<br />
1 teaspoon freshly ground pepper<br />
<br />
<b>The Deal: </b><br />
1. Heat 2 tablespoons of olive oil in a medium saute pan, add the leeks and carrots, and cook over medium heat for 5 minutes. Add garlic and cook for an additional minute. Set aside.<br />
<br />
2. Meanwhile place the lentils, 4 cups of water, the onion with cloves and the turnip into a large saucepan and bring to a boil. Lower the heat, add the leeks and carrots, and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl and add the butter.<br />
<br />
3. While the lentils are cooking, whisk together 1/4 cup olive oil, the mustard, vinegar, salt and pepper. Add to the lentils and stir well. Allow the lentils to cool until just warm. Serve warm, add additional salt and pepper as desired.<br />
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<br />LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-85657296360904183532012-01-12T19:03:00.000-08:002012-01-12T19:10:02.713-08:00Granola...........Wait for it........BARS!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvgRIyTZ-eUDSStXIkJidZK8TELRGsOi_tv6kCwLVqwA1A2L0b00nb8cEzB5spCnGJBkMvAZ9IzV6m3HYbh_dYt4dYmasLJcOA3XSEqcXH_z8RV-eDc8Z8ryczxrIBRyFCAk23z70vu8/s1600/DSC04316.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvgRIyTZ-eUDSStXIkJidZK8TELRGsOi_tv6kCwLVqwA1A2L0b00nb8cEzB5spCnGJBkMvAZ9IzV6m3HYbh_dYt4dYmasLJcOA3XSEqcXH_z8RV-eDc8Z8ryczxrIBRyFCAk23z70vu8/s640/DSC04316.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's a mountain of nutrition!</td></tr>
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I love discovering a recipe for something I would have never even thought of making. Of course it make sense, granola bars are just oats and whatever else you wanna toss in there. Problem is when you buy them at the store they are often filled with chemical junk and HFCS. But who doesn't want a delicious granola bar in the morning or in the afternoon for an energy pick me up? Well fret no more dear readers, you can make obscenely nutritious granola bars that taste better than any store bought variety.<br />
<br />
First just look at the ingredient list. Talk about your nutrition powerhouse. Lets start with <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=54">Oats</a>: they are full of fiber, and specifically a type of fiber called betaglucan that is proven to help lower cholesterol. Studies have also proven that it may help lower heart disease. Oats are a whole grain so they are filling and nutritious, a great breakfast food, and/or snack to have on the move.<br />
<br />
Then there is <a href="http://www.doctoroz.com/videos/why-you-need-wheat-germ">wheat germ</a>. I know, why am I telling you to eat something with germ in the title? Trust me it's great for you. When wheat is hulled it's separated into parts and the wheat germ is the most vitamin and mineral rich part of the wheat kernel. In fact the germ is the embroyo of the wheat plant that will eventually be used to nourish the new wheat plant. And the germ is also completely removed when they process white flour which is why white flour has so little nutriuents. Interesting right?! Wheat germ is known most for being super high in B vitamins and fiber.<br />
Important note: I bought UNTOASTED wheat germ, but many grocery stores only offer toasted. Be sure to notice which kind you are buying so you don't toast already toasted wheat germ, or vise versa forget to toast untoasted germ.<br />
<br />
<a href="http://chiaseedssuperfood.com/">Chia Seeds</a> are something I am making a big effort to use more in cooking, because they are tiny little nutrtion powerhouses. Two tablespoons of chia seeds contain 7 grams of fiber, 4 grams of protein, and 5 grams of omega 3's. They are also rich in calcium, iron and magnesium. Chia seeds are tiny, flavorless and can be added to oatmeal, cookies, or even just water for a filling drink. I throw them in my smoothies and plan on increasing my use of chia gel as an egg or butter alternative in baking.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFAoKb8lPQYbCbnuaKJCHqr4_p7l3oisL9zpGw98fPOZnBpZf2SKMyuBSqPsKMH-T394bm5pgilofLs11kJ87a1PreY8vSzgUfqGsH55RYaTvBx8DNl8_6K4M27nh3MDT0ja9zTF6PEs/s1600/DSC04337.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFAoKb8lPQYbCbnuaKJCHqr4_p7l3oisL9zpGw98fPOZnBpZf2SKMyuBSqPsKMH-T394bm5pgilofLs11kJ87a1PreY8vSzgUfqGsH55RYaTvBx8DNl8_6K4M27nh3MDT0ja9zTF6PEs/s640/DSC04337.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum! </td></tr>
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<a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20">Almonds</a> are full of healthy fats and also proven to help lower cholestrol and the risk of heart disease. They are one of the healthiest nuts you can eat. <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=103">Prunes </a>are full of vitamin A and beta carotene, basically these granola bars are squares of nutriet rich goodness.<br />
<br />
Best of all they are easy as pie to make. Though that saying "easy as pie" is fairly annoying given pie can be pretty darn time consuming to make. It should be easy as scrambled eggs, or easy as ordering a pizza. Those things are easy, pie is not.<br />
<br />
I made these adorable bars on Sunday and am still currently enjoying them as I sit here and write this. The fruit is chewy, the bar is flavorful but not sugary and the almonds add a lovely crunch. They get better after a day or two, so make them on the weekend and have a week of healthy bars to enjoy and share with friends.<br />
And for any mom's out there, they have been kid tested and approved aka were even used to bribe kids to eat more vegetables. Muahahahahaha little do they know the bars are healthy for them! This also works on adults :) Seriously yall, makes these bars. I've heard many people preaching, promising, and just plain complaining about the desire eat healthier this year. Yours Truly included. Well, make these treats, and you'll be one step closer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1UsK53YaLJrRFkroK7gKK_Rj150kMqgzysBD_V-fgLd_8HvaQumhHEd5e16p13OCuVbWToXkbtlA_yugXOird4ZGyneimOBS_NfCBW_59lFedzKezTJlacYRbzxLmnP7TR0fsMnbrQ0/s1600/DSC04320.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1UsK53YaLJrRFkroK7gKK_Rj150kMqgzysBD_V-fgLd_8HvaQumhHEd5e16p13OCuVbWToXkbtlA_yugXOird4ZGyneimOBS_NfCBW_59lFedzKezTJlacYRbzxLmnP7TR0fsMnbrQ0/s400/DSC04320.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oats, Sunflower seeds, Germ, and Almonds: toast them up</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyxIiLxU2e7hEd6bdb-fg7GyyMajT4mwuXQhP6qJWNCGrn6uxfEd7TXDGQ_h46JeRvfRC4JCAbW93sDlBozdqIn1dsd18zH8JXHBtnU_CvY89gWOd2dyWLTF-G80P-rhlml72UY78tik/s1600/DSC04322.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyxIiLxU2e7hEd6bdb-fg7GyyMajT4mwuXQhP6qJWNCGrn6uxfEd7TXDGQ_h46JeRvfRC4JCAbW93sDlBozdqIn1dsd18zH8JXHBtnU_CvY89gWOd2dyWLTF-G80P-rhlml72UY78tik/s400/DSC04322.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place you butter sugar honey mixture in a pan</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-5oqe8k6ImERsRppaW2hzWK0mphUG9lP_bn1QLs9lsf6j8nktERKZ-2EcdC4YtNhiv7wwOjNrXCmQ-Llm_9QXBHLtULQqo5OyYLmYnGwGd6WKRhfC3p7_kuZDesD_wQaUdUtXyAwdj4/s1600/DSC04323.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-5oqe8k6ImERsRppaW2hzWK0mphUG9lP_bn1QLs9lsf6j8nktERKZ-2EcdC4YtNhiv7wwOjNrXCmQ-Llm_9QXBHLtULQqo5OyYLmYnGwGd6WKRhfC3p7_kuZDesD_wQaUdUtXyAwdj4/s400/DSC04323.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melt it up</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsj4tCaOqhr8aUD6D-Yw_dwMWsBOaQmN-B-e3MhhswuY8_kNHt-1tfwhsOny5Nc3sCWbf0ue1zYjXryT6Mfr23ttfM14RC7DZHckWkDlL9-1y710xgmzdX4lEcuMJj216F3DfCMGghbY/s1600/DSC04326.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsj4tCaOqhr8aUD6D-Yw_dwMWsBOaQmN-B-e3MhhswuY8_kNHt-1tfwhsOny5Nc3sCWbf0ue1zYjXryT6Mfr23ttfM14RC7DZHckWkDlL9-1y710xgmzdX4lEcuMJj216F3DfCMGghbY/s400/DSC04326.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Throw everything in a bowl and stir </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUOn05tElPWgpqt9C0IVoMZ5DVuIPC-MITZ0Cmk14XwqA2mb-nIAYSa1FOEWxi6yKwT4MWNY1GLi_gOzeepxfs4t0VUF1YvL8ykpaNk8R06k4ek_pmUoWP3RGkjtmAd9rg8sns0BaSkM/s1600/DSC04330.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUOn05tElPWgpqt9C0IVoMZ5DVuIPC-MITZ0Cmk14XwqA2mb-nIAYSa1FOEWxi6yKwT4MWNY1GLi_gOzeepxfs4t0VUF1YvL8ykpaNk8R06k4ek_pmUoWP3RGkjtmAd9rg8sns0BaSkM/s400/DSC04330.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread it on a pan. Parchment Paper is ESSENTIAL! (not pictured, doh moment)</td></tr>
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<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Fruit and Nut Granola Bars</span></b></div>
<div style="text-align: center;">
<span class="Apple-style-span"><i>Adapted from Barefoot Contessa as well as Alton Brown's Granola Bars</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuK0lZsKWeP4FhPBB3QhU078rBwfvl_n8_lRICT7MjhLUsXXX1Sy6fk8OHbrDxEigiZGbamWEhO2wC0z5TR8G5eO-eieEALTXd82Bs7KtkYycL26uKtuSFehUDLQOmDBJoA4reczz8dY/s1600/DSC04334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuK0lZsKWeP4FhPBB3QhU078rBwfvl_n8_lRICT7MjhLUsXXX1Sy6fk8OHbrDxEigiZGbamWEhO2wC0z5TR8G5eO-eieEALTXd82Bs7KtkYycL26uKtuSFehUDLQOmDBJoA4reczz8dY/s640/DSC04334.JPG" width="640" /></a></div>
<div style="text-align: center;">
<span class="Apple-style-span"><i><br /></i></span></div>
<div style="text-align: left;">
<i>Feel free to use any dried fruit you like, any combination that equals 1 1/2 cups. If you don't like sunflower seeds, coconut works as well. DO NOT forget to well grease your pan and use parchment paper. I forgot and spent a lot of time getting these bad boys out of the pan.</i><br />
<i><br /></i></div>
<b>The Goods:</b> Makes 20-24 bars<br />
2 cups old fashioned rolled oats<br />
1/2 cup sunflower seeds<br />
1 cup sliced almonds<br />
1/2 cup wheat germ<br />
1/2 cup honey<br />
1/4 cup dark brown sugar<br />
2 tablespoons unsalted butter<br />
2 tablespoons chia seeds<br />
2 teaspoons vanilla extract<br />
1/2 teaspoon kosher salt<br />
1/2 cup prunes, chopped<br />
1/2 cup dried apricots, chopped<br />
1/2 cup dried cherries<br />
<br />
<b>The Deal: </b><br />
1. Butter a 9 x 9 baking dish, and line with parchment paper. Set aside. Preheat oven to 350 degrees. Place oats, sunflower seeds, almonds, and wheat germ (unless already toasted, check your package) on a large baking sheet. Place in the oven and toast for 15 minutes, stirring every 5 minutes until lightly browned.<br />
<br />
2. Once your sheet of oat mixture is ready, place toasted ingredients in large bowl. Lower oven temperature to 300. Heat the honey, sugar, butter, vanilla and salt in a medium pot over medium heat. Cook until all the brown sugar dissolves. Remove pot from heat and immediately pour into the bowl of oat mixture. Add chia seeds, dried fruit and stir to combine.<br />
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3. Pour mixture onto the prepare baking dish, being sure to evenly distribute the oat mixture. Water your hands and light press the mixture into the pan. Bake for 25 minutes, or until lightly browned. Remove from oven and allow to cool for at least 2 hours before cutting into squares. Serve at room temperature.<br />
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These can be kept in a airtight container for up to a week. They actually taste better a day after they are made.LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-64537444327999237142012-01-10T06:11:00.000-08:002012-01-10T06:11:59.472-08:00Its a freakin breeze being a green bean casserole.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuRmegbzxI3HWMMmvqQQRZuOoB7HxHyl-SimUlNjnLKdh3iuU5SnS8MJUj86WqDkzV5tVFDU2-LCASorNnjiVp44Z1Zqi39sCKj1Eqjzrqd3Sw0AZc0Qf7olagKDTtgAmcEqz-B2TL0c/s1600/DSC04256.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuRmegbzxI3HWMMmvqQQRZuOoB7HxHyl-SimUlNjnLKdh3iuU5SnS8MJUj86WqDkzV5tVFDU2-LCASorNnjiVp44Z1Zqi39sCKj1Eqjzrqd3Sw0AZc0Qf7olagKDTtgAmcEqz-B2TL0c/s640/DSC04256.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">NUMMY! I like the reflection in the pan. I'm so artsy. :)</td></tr>
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Lady's and Gents, this is one of my all time favorite things. I don't mean favorite foods, I mean favorite THINGS. I LOOOOOOOUUUUUUVVVVVE green bean casserole, really I would eat it every day. Creamy mushroom sauce, tender green beans, finished off with crispy onions, that's a mouth full of happy right there. I'm sure people exist who don't enjoy the GBC but I choose not to believe that. I've heard rumor of people that don't enjoy chocolate, which just HAS to be a lie. What's next, people who don't like good sex or laughing?<br />
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Green bean casserole takes me back to a time I hated all vegetables. Wouldn't touch them unless enticed by some fried chicken finger and/or nugget. Yet every Thanksgiving I welcomed a heaping scoop of green bean casserole on my plate. Sure it was mostly cream of mushroom soup and french's onions, but still I took immense pride that on Thanksgiving, the holiday of gluttony, my favorite indulgence actually had vegetables in it. It was only when I went to college I learned green bean casserole was a southern dish and not a staple on every Thanksgiving menu. I quickly introduced the wonder that is the cheap and easy green bean casserole to my friends still not knowing how incredible REAL made from scratch green bean casserole tasted. First I switched to fresh green beans, and will never pick up a can of green beans again. (I mean I might, but I'm trying to make a point here.) Then I figured out the sauce, but was still relying on those french's crunchy onion rings, which seem to be mostly batter. I know they are delicious, and lets just say I've eaten more than one can sitting in front of the TV watching Buffy or something equally awesome, but they are nothing but junk. Making your own onions is surprisingly easy and just, if not more, crunchy and tasty.<br />
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My point sweet readers, is this is a traditional southern dish, that EVERYONE should try. And if you are going to make it, best make it from scratch. No canned green beans or french fried onions here. Nope fresh vegetables, flour and cream make this dish heavenly, without adding icky chemicals to your body. This is often a side dish as it uses a cup of half and half, so is fairly rich. Using fresh green beans, onions and mushrooms increases the nutritional value of this dish, but it's not what I would call healthy. I would call it an instant hit at potlucks and the way to a person's heart. Or stomach at the very least. Hope you enjoy it as much as I do!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRdYzXUoSbjTI9CLL9iyAiS5CmywEsAaiYeF_pFvGFsO-cIDAsnYE1KK877yMQUxhwU2fk5l12FFop2Vkz-_IU7T5hWjAw4xQby6nubi5vf8QlS7pLGviyXw4XJVyNXFSU0jVq2zYbZs/s1600/DSC04231.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRdYzXUoSbjTI9CLL9iyAiS5CmywEsAaiYeF_pFvGFsO-cIDAsnYE1KK877yMQUxhwU2fk5l12FFop2Vkz-_IU7T5hWjAw4xQby6nubi5vf8QlS7pLGviyXw4XJVyNXFSU0jVq2zYbZs/s400/DSC04231.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onions coated with flour</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UykUxGdz6uKOiHhUorZsVeOD3PPD6iV_PMnJK6vKZJg-TEM6SFcvMktldncRj-F1-r6Yj7KUo51c4PCqAtBwYjtWQUM-l0nvI0X6SiB9xFGVGj81CCwLYv1Jalp1xz78LKOyW-9gzFA/s1600/DSC04232.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UykUxGdz6uKOiHhUorZsVeOD3PPD6iV_PMnJK6vKZJg-TEM6SFcvMktldncRj-F1-r6Yj7KUo51c4PCqAtBwYjtWQUM-l0nvI0X6SiB9xFGVGj81CCwLYv1Jalp1xz78LKOyW-9gzFA/s400/DSC04232.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onions baked and crispy. No eating yet!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96UV3bodD7gwFok1iw4o_KnfDqVRuPq9OMiVZr9kPhP6OjGKWjp8MPdqUo3_QdUgn10dN6bktHA_gym-LJJzBHHK5l_amZ-dZxaJgVy-YqPfT258H8LZH4hWTWT4IO8ZIe9ylGyt-nRM/s1600/DSC04238.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96UV3bodD7gwFok1iw4o_KnfDqVRuPq9OMiVZr9kPhP6OjGKWjp8MPdqUo3_QdUgn10dN6bktHA_gym-LJJzBHHK5l_amZ-dZxaJgVy-YqPfT258H8LZH4hWTWT4IO8ZIe9ylGyt-nRM/s400/DSC04238.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushrooms sautéing</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidQ5VdcIbJ6W_1-bmU4nzPu80xZ8Fiu_GcJGAoWq-qdcr3nsCJBxNKiVZyp2nMJnOhGQ6Do7zSDoFOBrzGjeX5obyCCcQ3MckNNSfMcvruXkWdYDwntDHalnL5P3JfQuMz-kfbAVmJQU/s1600/DSC04241.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidQ5VdcIbJ6W_1-bmU4nzPu80xZ8Fiu_GcJGAoWq-qdcr3nsCJBxNKiVZyp2nMJnOhGQ6Do7zSDoFOBrzGjeX5obyCCcQ3MckNNSfMcvruXkWdYDwntDHalnL5P3JfQuMz-kfbAVmJQU/s400/DSC04241.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmering in broth</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvZloGN8OR6TD-HkYTlJ2J3XpSSiaipV_PypUmAJswdOr7V1BeGmKTGje2lo7zuEqJUcrbobVbdraXbzq3nhbrq0TyBPHfMg16g0z_FwgR6hFZSZjDdTigCFmLu7-brniEVoggPUz_zI/s1600/DSC04243.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvZloGN8OR6TD-HkYTlJ2J3XpSSiaipV_PypUmAJswdOr7V1BeGmKTGje2lo7zuEqJUcrbobVbdraXbzq3nhbrq0TyBPHfMg16g0z_FwgR6hFZSZjDdTigCFmLu7-brniEVoggPUz_zI/s400/DSC04243.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Getting creamy in half and half</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmayNu6mIKV1lew0rLAVJnzCnTAxC_F0ayM_smmjgIz9-u5TWXYmNdyT3kF0Jza0mMoKPq6kaxtMavp8npf3p38fOQI8PyOmL2xlc7OrrrsT5EjIC4yI0QoM9PzLjdgOLFg5rmJdjtQvY/s1600/DSC04248.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmayNu6mIKV1lew0rLAVJnzCnTAxC_F0ayM_smmjgIz9-u5TWXYmNdyT3kF0Jza0mMoKPq6kaxtMavp8npf3p38fOQI8PyOmL2xlc7OrrrsT5EjIC4yI0QoM9PzLjdgOLFg5rmJdjtQvY/s400/DSC04248.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bring all your ingredients together, bake and serve!</td></tr>
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<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Green Bean Casserole</span></b></div>
<div style="text-align: center;">
<span class="Apple-style-span"><i>Based on Alton Brown's No your mommas green bean casserole.</i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsyu-codNR8OJi4le165z2KXv0-XgiQxhO0NKHdPTeQjqbrLC_G5LfND7CRgjofofUqnXIf_vrzupAiEPEL2DzFVjVqgXbgqkhJPgOzPnN3m77uCP6IKWnOsNy-7sAjl2hVtFn-Q1evA/s1600/DSC04252.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsyu-codNR8OJi4le165z2KXv0-XgiQxhO0NKHdPTeQjqbrLC_G5LfND7CRgjofofUqnXIf_vrzupAiEPEL2DzFVjVqgXbgqkhJPgOzPnN3m77uCP6IKWnOsNy-7sAjl2hVtFn-Q1evA/s640/DSC04252.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This time, Im not dreaming. It's really here!</td></tr>
</tbody></table>
</div>
<div style="text-align: left;">
<span class="Apple-style-span"><b>The Goods: </b>Serves 4-6 as a side dish</span></div>
<div style="text-align: left;">
<span class="Apple-style-span"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span">Topping: </span></div>
<div style="text-align: left;">
<span class="Apple-style-span">2 meduim onions, thinly sliced</span></div>
<div style="text-align: left;">
<span class="Apple-style-span">1/4 cup all purpose flour</span></div>
<div style="text-align: left;">
<span class="Apple-style-span">2 tablespoons panko bread crumbs</span></div>
<div style="text-align: left;">
<span class="Apple-style-span">1 teaspoon kosher salt</span></div>
<div style="text-align: left;">
Non stick spray</div>
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<div style="text-align: left;">
The Sauce: </div>
<div style="text-align: left;">
2 tablespoons unsalted butter</div>
<div style="text-align: left;">
12 ounces mushrooms, trimmed and cut into 1/2 inch slices</div>
<div style="text-align: left;">
1 cup vegetable broth</div>
<div style="text-align: left;">
1 cup half and half</div>
<div style="text-align: left;">
2 tablespoons all purpose flour</div>
<div style="text-align: left;">
2 garlic cloves, minced</div>
<div style="text-align: left;">
1/4 teaspoon nutmeg</div>
<div style="text-align: left;">
1 teaspoon salt</div>
<div style="text-align: left;">
1/2 teaspoon freshly ground pepper</div>
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<div style="text-align: left;">
The Green Beans: </div>
<div style="text-align: left;">
1 pound green beans, rinsed and trimmed</div>
<div style="text-align: left;">
1 gallon of water</div>
<div style="text-align: left;">
2 tablespoons kosher salt. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>The Deal: </b></div>
<div style="text-align: left;">
1. Preheat the oven to 475 degrees. Combine onions, panko flour, and salt in a large bowl and toss to combine. Coat a sheet pan with non stick spray and evenly spread out onions. Bake until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from oven and set aside until ready to use. Once you remove the onions turn the oven temperature down to 400 degrees. </div>
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<div style="text-align: left;">
2. While the onions are cooking, prepare the beans. Fill a bowl with ice and water aka make an ice bath. Bring a gallon of water to a boil with two tablespoons of salt. Blanch aka boil the green beans for 5 minutes. Drain in a colander and immediately put beans in the ice bath to stop cooking. Once cool, drain and set aside.<br />
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3. Now to make your sauce! Melt the butter in a large saute pan (that can also be used in the oven) over medium high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give off their liquid, 4-5 minutes. Add the garlic and nutmeg and continue to cook for 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for one minute. Add the broth and simmer for 1 minute. Add the half and half, stir and cook until the mixture thickens, around 6 to 8 minutes.<br />
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4. Remove from heat and stir in the green beans and 1/4 of the onions. Top with remaining onions. Bake in saute pan at 400 degrees until bubbly, 15-20 minutes. Serve immediately. </div>LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com2tag:blogger.com,1999:blog-6987573532084248657.post-62863783063302230022012-01-08T14:36:00.000-08:002012-01-08T14:36:52.685-08:00Sofrito. So-do-it-o.<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnwnuKbtEvo-vshRLwFH8HAyUjW0St_kZZdiRvigIohopNdardtm0cgVCA4ZX0ep5qCzC1GPufRd2DkDxazMHYx-rJhU5DudqTxSbFe6iCGmaQgFCfOis9JmKol1dsuOHKeMvBb1x4B8/s1600/DSC04282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnwnuKbtEvo-vshRLwFH8HAyUjW0St_kZZdiRvigIohopNdardtm0cgVCA4ZX0ep5qCzC1GPufRd2DkDxazMHYx-rJhU5DudqTxSbFe6iCGmaQgFCfOis9JmKol1dsuOHKeMvBb1x4B8/s640/DSC04282.JPG" width="640" /></a></div>
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How can there be so much delicious food in the world? I don't understand, shouldn't there be a limit? There are just so many ways to combine tomatoes and onions. You add one spice, cook one thing differently and WHAM, entirely new flavor combinations to amuse your pallete. I know it's obvious, but I am so amazed at how many different ways there are to use the same ingredients. I want to know them ALL. But of course that takes time, blah blah. This recipe comes from Jose Andres, or Mr. Tapas, as I refer to him. He is a super famous chef who has restaurants, cookbooks, and nice belly, you know the usuals for a good chef. Sofrito is a classic spanish tomato sauce that has a ton of variations. The ingredients are simple, so there are plenty of ways to try your own spin on this classic sauce. Do not use traditional paprika here, the spanish smoked paprika is essential in creating the smoky flavor.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNTVu1gPoolcihGBlunMFEXU6EdyBetaS6aOpwzK12Znc_YiHZqZvbJ7-FzohPr-wetZaGy5oucsdL5iyUT8FewU_yLt2kN7swMd1q6xrERvT6K2aBvzdttOEmUmftcolPSmtckfnSXM/s1600/DSC04273.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNTVu1gPoolcihGBlunMFEXU6EdyBetaS6aOpwzK12Znc_YiHZqZvbJ7-FzohPr-wetZaGy5oucsdL5iyUT8FewU_yLt2kN7swMd1q6xrERvT6K2aBvzdttOEmUmftcolPSmtckfnSXM/s400/DSC04273.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The onions part 1: Cooking</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZb7Fs9ZjaraHAepzul1rkDJ-ZHuId3nR1I8qga4eWo0OWLalzrugx9I0_isJtzwM6pO8BXp9ipf948CCT90DwFWZjpoVImrb3wDEPJljYLd5AmQsjNY2n0E4bNsxt05C6i1veAGNXLI/s1600/DSC04279.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZb7Fs9ZjaraHAepzul1rkDJ-ZHuId3nR1I8qga4eWo0OWLalzrugx9I0_isJtzwM6pO8BXp9ipf948CCT90DwFWZjpoVImrb3wDEPJljYLd5AmQsjNY2n0E4bNsxt05C6i1veAGNXLI/s400/DSC04279.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The onions part 2: Caramelized and ready for maters!</td></tr>
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<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Sofrito</span></b></div>
<div style="text-align: center;">
<span class="Apple-style-span"><i>Based on Jose Andres recipe</i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlsHnewKYJfht2EquVsAOr8AhKJ52Ya5eLn5JFw-G21MkFxom8fhBKP1LSWqhOwhzCLLo36GJSohcKA5LZpA9Je566pJCxA5c3X9W-3c2xGN6ciDgjA-SWoAa4Sfn7AgIOmPpwoViByk/s1600/DSC04281.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlsHnewKYJfht2EquVsAOr8AhKJ52Ya5eLn5JFw-G21MkFxom8fhBKP1LSWqhOwhzCLLo36GJSohcKA5LZpA9Je566pJCxA5c3X9W-3c2xGN6ciDgjA-SWoAa4Sfn7AgIOmPpwoViByk/s640/DSC04281.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just remove bay leaves and serve! Or store for later.</td></tr>
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<b>The Goods:</b> Makes about 2 cups<br />
1 (28 oz) can whole plum tomatoes<br />
1/2 cup extra virgin olive oil<br />
1 tablespoon butter<br />
4 small onions, finely chopped<br />
1 teaspoon sugar<br />
1 teaspoon salt, more to taste<br />
1 teaspoon spanish smoked paprika<br />
2 to 3 bay leaves<br />
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<b>The Deal: </b><br />
1. Heat oil and butter on medium heat in a large saute pan. Add onions, sugar, and salt and stir to evenly mix ingredients. Heat onions until browned and caramelized, about 40-45 minutes. Stir occasionally and reduce the heat if the onions begin to burn.<br />
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2. While the onions are cooking drain the plum tomatoes. Place whole tomoatoes in a food processor and blend until chunky, about 10 pulses. This is a very up to you step, puree more if you want a smoother sauce, blend less if you like a chuncky sauce.<br />
<br />
3. When your onions are caramelized add tomato puree, paprika and bay leaves. Stir and heat about another 20 minutes. Add additonal salt if needed. Remove bay leaves before serving or storing.LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-30301092172272314062012-01-07T11:37:00.000-08:002012-01-07T17:41:06.619-08:00Edie Beets Salad<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKlJxHPVHEW4CKI9avuvxb44YC_xJvwwDeOsf2YpMm1_4p_KO-x4OfuCoN4-0xr2mA3MkSMzs6ekMXB7Wvzx_lTbv2t7Kpi8rt6zodmo_XIGtFiaPIQzjvaqEoBIFsAkQMBj9kugABWjk/s1600/Picture+20.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKlJxHPVHEW4CKI9avuvxb44YC_xJvwwDeOsf2YpMm1_4p_KO-x4OfuCoN4-0xr2mA3MkSMzs6ekMXB7Wvzx_lTbv2t7Kpi8rt6zodmo_XIGtFiaPIQzjvaqEoBIFsAkQMBj9kugABWjk/s320/Picture+20.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5695007944448165410" /></a><div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Hello Everyone! I'm Lissa's cousin Dorothy, and I'm doing a little guest spot on her food glorious food blog for your viewing (and cooking?) pleasure today. I've been thinking of starting my own foodie blog and my sweet cous' generously donated her space for me test the waters, so here we go!</div><div style="text-align: center;"><div style="text-align: justify;"><span class="Apple-tab-span" style="white-space:pre"> </span>Today we are making "Edie Beets Salad," which is named in honor of my parents' cat Edie Beats, the Small, Mean Thing. The reason its not "<i>Easy</i> Beet Salad" is because, while it <i>is </i>easy, there are a lot of little steps, and is a wee bit time consuming so I like to make a big batch of everything and store it in the fridge so I can easily assemble it throughout the week.</div></div><div style="text-align: justify;"><span class="Apple-tab-span" style="white-space:pre"> </span>Beet salads are especially abundant in the summer and fall on Martha's Vineyard, MA, where I'm originally from, and I spent a lot of time in my early(er) 20s during and after college working in several cafes and restaurants that served them, all different varieties. This recipe takes a little something from the best and leaves out things I'm not wild about like... lettuce or raw baby spinach - don't get me wrong I <i>adore</i> almost all fruits and vegetables, but for some reason salad greens I could take or leave. I've been known to order greek salad on a bed of baby sprouts instead of its traditional Romaine. So we're leaving salad greens out of this, but by all means, add 'em if you want 'em! Beets are nature's candy, and they are one of the most nutritious vegetables you can put in your body. They are especially good for cleansing your blood and detoxifying your liver, which makes this the perfect dish to kick-start any new years resolutions to lose any excess holiday wobble (which I personally need to do - I'm tall and fine-boned and that means any extra weight hangs on my frame in all the unflattering places and its worn out its welcome thankyouverymuch. But I digress. This salad is healthy, filling, and satisfyingly sweet and savory. All food should be this good).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>The goods: </i>makes approximately 4-5 servings as an entree and twice that as a side salad:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiZPAVFEk1yVlapyzNPqu_hTrIKU-Hf4rWMiIm3jCzU0CO-2zoppQzDfKgy0IL4js0mfZFIksDJV686eILe9owfeELQDAS0S8J1Q0_W-O7ktRqDbKnnG0mj-1cpIvyQJTEtr5KPV7oSJE/s1600/Picture+12.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiZPAVFEk1yVlapyzNPqu_hTrIKU-Hf4rWMiIm3jCzU0CO-2zoppQzDfKgy0IL4js0mfZFIksDJV686eILe9owfeELQDAS0S8J1Q0_W-O7ktRqDbKnnG0mj-1cpIvyQJTEtr5KPV7oSJE/s320/Picture+12.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5694997096543539922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 242px; " /></a><div style="text-align: justify; "><br /></div><div style="text-align: justify; ">2 bunches of beets (12-13 small to medium or 7-8 large beets) steamed, peeled, and cubed</div></div><div style="text-align: justify;">1 small bunch of chives, chopped</div><div style="text-align: justify;">1 pickled red onion (recipe follows)</div><div style="text-align: justify;">sweet red onion vinegarette (ditto)</div><div style="text-align: justify;">1 can of mandarin oranges, drained</div><div style="text-align: justify;">sweet and spicy candied walnuts (recipe follows, or you could just use regular <span class="Apple-tab-span" style="white-space:pre"> </span>walnuts,<span class="Apple-style-span" style="white-space: pre;"> </span>almonds, whatever you have, i bet sunflower seeds would be good in this too. Use <span class="Apple-tab-span" style="white-space:pre"> </span>your<span class="Apple-style-span" style="white-space: pre;"> </span>imagination!)</div><div style="text-align: justify;">goat cheese (or feta, gorganzola, bleu... any crumbled cheese would work, they're all good <span class="Apple-tab-span" style="white-space:pre"> </span>and<span class="Apple-style-span" style="white-space: pre;"> </span>you won't be using more than a tablespoon at a time)</div><div style="text-align: justify;">freshly ground black pepper to taste</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>the first deal:</i></div><div style="text-align: justify;">Rinse and trim any greens and tails from the beets (don't peel them yet! you'll do this when they're done steaming, you don't want to lose the nutrients from the skins). Place in a large pot and fill with water 3/4s of the way up the beets:</div><div style="text-align: justify;"><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYVQFa7PFBb_hLf-q1Zkc46QmAWCc4hZ24Z1tN_K8IPONBPK83FYEsZopaBVa4DPjcfWwhxsG_Wrlf-jvI9sgzbjQhjfRqaxmI75FTMMAmEsXRg8IhQtiXe0OhgQGLZFM0k-gF0jS7PM/s320/Picture+2.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5694995760909843330" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 237px; " /></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></span></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="color:#0000EE;"> </span></span>Bring water to a boil, then simmer until beets are soft when gently poked with a fork, 45 minutes to an hour, depending on size. check the water level occasionally to make sure it hasn't all boiled off (this happens quicker than you might think!). Add water as needed.</div><div><br /></div><div>While the beets are steaming, make your pickled red onion: </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkC_qORAZ2ySBNMCc9T3s03oaKhaNq095sO0S8kWQBPyhP7LPj281Ji_08Ys1yM5W1tVEqOUuMuV9TpswTibhYa7QpPP0GF7bQ1tgYw6hAeUObHJxepP5YTD3vMJbMVISDF431dwfcJYg/s1600/Picture+3.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkC_qORAZ2ySBNMCc9T3s03oaKhaNq095sO0S8kWQBPyhP7LPj281Ji_08Ys1yM5W1tVEqOUuMuV9TpswTibhYa7QpPP0GF7bQ1tgYw6hAeUObHJxepP5YTD3vMJbMVISDF431dwfcJYg/s320/Picture+3.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5694997707900807714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 230px; " /></a><br /><div style="text-align: justify; "><i>more goods: <span class="Apple-style-span" style="font-style: normal;">adapted f</span></i>rom a Bobby Flay recipe for Creamy Potato Salad with Pickled Red Onions on foodnetwork.com</div></div><div>1 red onion</div><div>1 bottle of Red Star red wine vinegar (save the bottle, you'll use it as a vessel to hold the dressing)</div><div>1 tablespoon salt</div><div>2 tablespoons sugar</div><div>1 teaspoon ground mustard, or mustard seeds</div><div>2 tablespoons olive oil</div><div><br /></div><div><i>the second deal:</i></div><div style="text-align: justify;">Quarter and slice the onion 1/4 inch thick slices</div><div style="text-align: justify;">combine vinegar, salt, sugar, and mustard together in a small saucepan and bring to a boil, whisking constantly, about 1 minute until sugar and salt are completely dissolved. Remove from heat. Add onion slices, submerge, cover, and put in the fridge for an hour (or put it outside on a cold winter's day - I should point out that I'm writing this from upstate NY, where we are having a rather Southern, mild winter this year).</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgLnKhGUDoogzJIwcloScnWB-jrw-EHoBJV5I3xYxqYnZnh4OLJpJA5Qx6FCnaBAx6NhW2Ggb1W-mlXfNQgpX7iQx4OEvtOU5DgsRhd1umo5vewcksobsgjtzigvMbTTSOQv-E4-6KOc/s320/Picture+4.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5694998279100464290" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 242px; " /></span></div><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>At the end of the hour, remove the onion slices to their own container, and reserve the liquid in the vinegar bottle, adding 2 tablespoons of olive oil. This will be your dressing for the salad. </div><div><span class="Apple-tab-span" style="white-space:pre"> </span>While the onions are pickling, check on water level for the beets, and then make the sweet and spicy walnuts:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLe_rIL-hWJOV1GerV88GH_cR98_g-uSPRaSTORFk8uXbsJ84s_q24bvzOFelNy4hzvafwUJJ9LEIY7rrOfWsT2XFSG2blCeMsZoOPrdFLZkRv41HlsbddVrleLxETKvh6LuaWfamHBDE/s320/Picture+5.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5694998916824184818" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 217px; " /></span></div><div><i><br /></i></div><div><i>even more goods: </i>makes 2 cups of candied nuts</div><div>2 cups walnuts</div><div>1 cup powdered sugar</div><div>1 teaspoon salt</div><div>1 teaspoon cinnamon</div><div>1/2 teaspoon cayenne pepper</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio49uPQo3cSAqUd5cCy6E2ndPqg6ehmiNKo_gAVQhkpW9Z2gLzRPaYGPeCpQiHXFBbDqwGUgW8QiMNGsS-aVJgup4789V3ilAv1XDsfis9Ln0U6dkc4OIy3iz2vxctzriMS3hw1HxHc8c/s320/Picture+6.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5695000652925417346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 243px; " /></span></div><div><i><br /></i></div><div><i>the third deal:</i></div><div style="text-align: justify;">Preheat oven to 350 degrees. Blanch the walnuts in boiling water 1-2 minutes. While nuts are blanching combine sugar, salt, cinnamon, and cayenne pepper in a medium sized bowl. Drain the nuts and immediately combine with sugar mixture until fully coated. Evenly spread on a cookie sheet lightly coated in cooking spray:</div><div style="text-align: justify;"><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHCJWSH14S-0qhGeoem8bfSj-holsiYgtRuJpXrelGRkzgtbtQ3LoaeRywQnm5a5INo5zbTFIgXGX69_BhyphenhyphenOyc0BwRIaNvgHTz-XMJN5vv0hh2NUc5fGhb5njVXc9auf3P367sYNSDb0/s1600/Picture+7.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHCJWSH14S-0qhGeoem8bfSj-holsiYgtRuJpXrelGRkzgtbtQ3LoaeRywQnm5a5INo5zbTFIgXGX69_BhyphenhyphenOyc0BwRIaNvgHTz-XMJN5vv0hh2NUc5fGhb5njVXc9auf3P367sYNSDb0/s320/Picture+7.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5695000921201048290" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 235px; " /></a><div style="text-align: justify;"><span class="Apple-tab-span" style="white-space:pre"> </span></div><div style="text-align: justify;"><span class="Apple-tab-span" style="white-space:pre"></span>...and bake for 10-15 minutes, stirring occasionally until nuts are golden brown. Be careful near the end, powdered sugar can burn quickly! Remove from oven:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelrEriEvrdsNby1-CVVzd6YtUliAZRDHfuEllMB0B53gGKx2-K9cwQR7Yc9rOIQKpA0tvLEp3_urqamdbGPD6qerc59oQQ7rIAylYuMQUjML031S84VWVV9tspnf0xO6l6kAkLuTrrHY/s1600/Picture+8.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelrEriEvrdsNby1-CVVzd6YtUliAZRDHfuEllMB0B53gGKx2-K9cwQR7Yc9rOIQKpA0tvLEp3_urqamdbGPD6qerc59oQQ7rIAylYuMQUjML031S84VWVV9tspnf0xO6l6kAkLuTrrHY/s320/Picture+8.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5695001379487212770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 235px; " /></a></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"> </span></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"></span>...stir the nuts to prevent sticking, cool, and store in an air tight container.</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaUUUENibk6hrKd5oR-QPbo5G-shi9BIabyP-cX0KSpFD6AOkRwyFbeyjPOeP8IvAT2q8hQ_9UgNNRgQMrMNOjtDN6x4dV4B2nwbGrT6JlmftTAlx-7FwY8oH03DHw6_aSJGmmX57QCU/s320/Picture+9.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5695020839992589778" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 243px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;"><i>the final deal: assembling the fruits of your labor</i> :)</div><div style="text-align: left;">Check the beets with a fork to test tenderness. When the tines of the fork slide in the beet gently, without any effort, they are done:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1thIxLh6YRDUePohoaY1Im4x67JkLkKcAxkiZ3oyqx_PBOPVBHws-N2Dd7ZueO55T8TuT_lCMxrk9DE3eObXpPHnJUXVzCUhJXsl_cxezjpPAgpyDca5P-uRKvz6gOp_8ud3-kjGU0rc/s1600/Picture+10.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1thIxLh6YRDUePohoaY1Im4x67JkLkKcAxkiZ3oyqx_PBOPVBHws-N2Dd7ZueO55T8TuT_lCMxrk9DE3eObXpPHnJUXVzCUhJXsl_cxezjpPAgpyDca5P-uRKvz6gOp_8ud3-kjGU0rc/s320/Picture+10.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5695003870045025138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 244px; " /></a><div style="text-align: justify;"><span class="Apple-tab-span" style="white-space:pre"> </span>Reserve the beet juice if you like (I'm still trying to figure out what to do with it, its just too gorgeous to pour down the drain! side note: I'm thinking of making beet juice ice cubes for summertime lemonade) Rinse with cool water, and peel the beets - the skin will slide off easily with the slightest pressure from your fingertips, you probably won't need to use a veggie peeler (unless you've used organic beets which have a slightly tougher skin. Don't let this deter you from organic, its worth breaking out the peeler if need be, they tend to be a little smaller and sweeter than the average grocery store variety).</div></div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"> </span>Cube the beets, and store in an air tight container:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVlE-uCrgDuLE8tCTO6UHeWIthXyRJ5zopXZwwWQQuWf9zb8ofPgDlk_BU2Bp6QUwjsVpmJTp45HbT3-05OJnz3oOhq_PTCwteFDy2pwROeBZWmpFyTwnO3QOnghBhJH3svE_4U2aSmM/s320/Picture+11.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5695004444076534450" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 242px; " /></span></div><div><br /></div><div>time to assemble! </div><div style="text-align: center;"><i>for 1 entree</i></div><div style="text-align: center;">throw a handful or so of beets in a bowl:</div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Z-GQSnUkJ6fNtadgE3IEltEdvjSdJDTFbAeVMavnOn0h1RDnckEKrMnW9kqxmHZfJfZziQHUfeSTgucD9hZcKe2YGna0Jb8CxKkI0lB2fxYW5sWsHUBF9xUPdhg4BVQ3Mxj6at6AV54/s320/Picture+13.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5695006162484642770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 258px; " /></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">top with 1-2 tablespoons of chives:</div><div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQhXPv12Ke-UT9L5LOjFgFEUmgnmv3exjaWDWkTpxr18HAZ31wi0329bf6sHg1SW7NZImjmy3KFQUtIemNSzS4uKvSgZqZW8yFo6jldJr968Ifm-0oPxkeV740Bz-FopLipnwjcA3Q9M/s320/Picture+14.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5695006413003431842" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 276px; " /></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">add the pickled onion:</div><div style="text-align: center;"><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FtBYgPZQIc9_sgRyJ2gF52VtNyRZV_JrC8bgYxPrG6Ydejtzm4N8AFA42aGBpfdfLLfpSHkf3QWSGoKboeeKvNN8VoOgx3ARPr-fNqP05MyFot0GDna-YdycI1Gc1NOOYhTmj5UbriE/s1600/Picture+15.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FtBYgPZQIc9_sgRyJ2gF52VtNyRZV_JrC8bgYxPrG6Ydejtzm4N8AFA42aGBpfdfLLfpSHkf3QWSGoKboeeKvNN8VoOgx3ARPr-fNqP05MyFot0GDna-YdycI1Gc1NOOYhTmj5UbriE/s320/Picture+15.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5695006681257117394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 280px; " /></a><div style="text-align: center; "><br /></div><div style="text-align: center; ">and mandarin oranges:</div></div><div style="text-align: center; "><br /></div><div style="text-align: center; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8x6O0igMhwonD0lt3mMlF-ilrBuVgzXNQ0zjALNMpp5cGCwyCQrBvTuAxsEh9OnM8mut6_dISJx7jjMsXOAhmZxupHlki0EGkDiA1tQ815cbCR-Zp-YAcjrAT_sumrnpmVtN81u1YfY/s320/Picture+17.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5695007170134130210" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 262px; " /></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">dress with sweet red onion vinegarette and toss together:</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7fL76moNRY82u6MheFyNm8q2fKqf607gxf9e2Q8pZvqkjYnJK7GbPV_c40bhgPz0_MqKJQMmtpTBaABT50tv1RTkS_3PqvrvN8Ct_EEgBGi-PERXg4zH8o54kJp8dohZtBLJGQyUlaw/s320/Picture+18.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5695007370825566370" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 280px; " /></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">top with 1 tablespoon of goat cheese:</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdzDmwI2p9LAqwQtOFjJ45U_sBtiIEKmsJtiw-KyJf3pf3aIN6U9AsvH_QlgbbYeZZ80Gh7eT-fxSAW4YBMwoen0Af7Y57QMs1xqlur_P1f1DKKtkiW41CFjEYsJElRItyU-aaxCQyMXk/s1600/Picture+19.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdzDmwI2p9LAqwQtOFjJ45U_sBtiIEKmsJtiw-KyJf3pf3aIN6U9AsvH_QlgbbYeZZ80Gh7eT-fxSAW4YBMwoen0Af7Y57QMs1xqlur_P1f1DKKtkiW41CFjEYsJElRItyU-aaxCQyMXk/s320/Picture+19.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5695007727054723330" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 266px; " /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">sprinkle with candied nuts and season with freshly ground black pepper:</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKlJxHPVHEW4CKI9avuvxb44YC_xJvwwDeOsf2YpMm1_4p_KO-x4OfuCoN4-0xr2mA3MkSMzs6ekMXB7Wvzx_lTbv2t7Kpi8rt6zodmo_XIGtFiaPIQzjvaqEoBIFsAkQMBj9kugABWjk/s1600/Picture+20.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKlJxHPVHEW4CKI9avuvxb44YC_xJvwwDeOsf2YpMm1_4p_KO-x4OfuCoN4-0xr2mA3MkSMzs6ekMXB7Wvzx_lTbv2t7Kpi8rt6zodmo_XIGtFiaPIQzjvaqEoBIFsAkQMBj9kugABWjk/s320/Picture+20.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5695007944448165410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 286px; " /></a><br /></div><div style="text-align: center;"> Enjoy!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-tab-span" style="white-space:pre"> </span>Thanks for reading, and Thank you, Lissa for letting me in on your wonderful blog! I'm off to start my own!</div><div style="text-align: center;">Happy New Year!</div><div style="text-align: center;"><br /></div><div style="text-align: center;">xoxoxox</div><div style="text-align: center;">Dorothy</div><div style="text-align: center;"><br /></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6987573532084248657.post-19712995562071251102012-01-03T10:10:00.000-08:002012-01-04T10:03:53.986-08:00Better than cheese straws<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MuxW-P0pOPAjy4aSHb5PPym-bUSDThNQPha1luSeT2YHdwDZMBTye8pTk2Q02OXlTG-mFLZHztjgINh-1E8GVmt4wKBWbmZZA0wUoWY1iHCzbirYIdYkQIGbwPmsNIHLxBpRQH81hZ8/s1600/DSC04139.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MuxW-P0pOPAjy4aSHb5PPym-bUSDThNQPha1luSeT2YHdwDZMBTye8pTk2Q02OXlTG-mFLZHztjgINh-1E8GVmt4wKBWbmZZA0wUoWY1iHCzbirYIdYkQIGbwPmsNIHLxBpRQH81hZ8/s640/DSC04139.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A plate of delicious</td></tr>
</tbody></table>
Ah, the holidays. A time to make indulgent treats that you wouldn't allow yourself otherwise. Also in general there are more people around to eat said treats stopping any temptation to devour all your delicious goodies yourself while watching 30 rock for the 90 billionth time. These crackers are easy to make, look elegant, and most importantly taste delicious. I love all forms of cheese crackers, from straws to coins, cheez-its to goldfish, I LOVE salty cheezy crunchy treats. Problem is they are not know for their abundance in nutrients. They are known for making your ass more abundant, which aint what I'm currently looking for. These are far tastier than store bought crackers, and are not full of chemicals. Simple easy ingredients are always better than chemical junkfood, but keep in mind you only make about 22 crackers and use a stick of butter in this recipe. So again, make these for friends or a partay in which you are sure to go home with an empty plate. I also suggest making a little sign to let people know they are crackers, I put them out at a holiday party and people thought they were cookies.<br />
Because the ingredients are so simple be sure to to use high quality ingredients. Fresh thyme and freshly grated parmesan are essential if you want this dish to impress.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Aes8aNNcjg_aArKiwf0jD6-NsCu4UXFm3b5iw1oa7fnOhuO13-b9G_dHcuu0RPb5AzBOVUiD9DAYxsaJQOPWyF25H9nxbJ0ICOihJi1hdy2542-Byu7F5KoEjGNfhR07Y9y8zGKwPXo/s1600/DSC04121.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Aes8aNNcjg_aArKiwf0jD6-NsCu4UXFm3b5iw1oa7fnOhuO13-b9G_dHcuu0RPb5AzBOVUiD9DAYxsaJQOPWyF25H9nxbJ0ICOihJi1hdy2542-Byu7F5KoEjGNfhR07Y9y8zGKwPXo/s400/DSC04121.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter and cheese</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73poVshc4lW4e1k4bwoCFFpvTycz7g6onwYrUnE05E4ggH-1C8ho12CRKZTZIpfNyDhRTCPdEaA4GTv0ZxY2mvselWMpYeSjdg9MVZfHr2VbXvPNSaA01HBTGnV6C2f2ieVNVA6woZP4/s1600/DSC04122.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73poVshc4lW4e1k4bwoCFFpvTycz7g6onwYrUnE05E4ggH-1C8ho12CRKZTZIpfNyDhRTCPdEaA4GTv0ZxY2mvselWMpYeSjdg9MVZfHr2VbXvPNSaA01HBTGnV6C2f2ieVNVA6woZP4/s400/DSC04122.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After you add flour, here is your dough!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZCV8UGUOwH6YPOZstq6d6PXSJYDZJfoBDT4S8gswJfh2QGcEEsLtdeC6OBXjjhmQX3qpaU_6Sv5o5W2ptrW1N9x6mmXhXi4b3J-5XZIx0rGs3r7qwL_ipCIGVq0-6dDfHKpZaFb4LfI/s1600/DSC04129.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZCV8UGUOwH6YPOZstq6d6PXSJYDZJfoBDT4S8gswJfh2QGcEEsLtdeC6OBXjjhmQX3qpaU_6Sv5o5W2ptrW1N9x6mmXhXi4b3J-5XZIx0rGs3r7qwL_ipCIGVq0-6dDfHKpZaFb4LfI/s400/DSC04129.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll it into a log and refrigerate</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1ioqxYkqKFdHwOvmDjVOk34ax9jX9fU5L_Y1a15oca9cdhYoZaLBlT3E6CACxpWWbrAdgh6ymcfWcyIt3j_uh6jjQnYmiRohjgCL6sa9jTAYCTcTE8GBxnn1XIPqR6eKd1x9O6X5TVw/s1600/DSC04131.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1ioqxYkqKFdHwOvmDjVOk34ax9jX9fU5L_Y1a15oca9cdhYoZaLBlT3E6CACxpWWbrAdgh6ymcfWcyIt3j_uh6jjQnYmiRohjgCL6sa9jTAYCTcTE8GBxnn1XIPqR6eKd1x9O6X5TVw/s400/DSC04131.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice your cold dough</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DBFcsH4XLhWRvKm4YDXXlKnk1v1eGZ_i1XeygFfiRhDnnOo3BS5_Zm0kVC44KnZKm6VTEcSvwZRW47m5Uu3iX-m_YAmtRpFeORTDK67m-L9QckR9wXFgIT08GHLMgD0kIY1I-8QNAY8/s1600/DSC04136.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DBFcsH4XLhWRvKm4YDXXlKnk1v1eGZ_i1XeygFfiRhDnnOo3BS5_Zm0kVC44KnZKm6VTEcSvwZRW47m5Uu3iX-m_YAmtRpFeORTDK67m-L9QckR9wXFgIT08GHLMgD0kIY1I-8QNAY8/s400/DSC04136.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lay, bake and enjoy!</td></tr>
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<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Parmesan and Thyme Crackers</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqa8SztBROM3wC6ajxCeY9CuZdc3R5PLvFa0MMKwWlliBd36KC-3CCpKXe8iecncX7Xi-BO6U-1HfKrxRBzlM9kaO5NltHpy9xKg4Hgwkpu2oxY-CmSMM5r2XszWrf1xVcIwqdZrLCBU/s1600/DSC04145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqa8SztBROM3wC6ajxCeY9CuZdc3R5PLvFa0MMKwWlliBd36KC-3CCpKXe8iecncX7Xi-BO6U-1HfKrxRBzlM9kaO5NltHpy9xKg4Hgwkpu2oxY-CmSMM5r2XszWrf1xVcIwqdZrLCBU/s640/DSC04145.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="font-size: large;"><b><br /></b></span></div>
<b>The Goods:</b> Makes 22 crackers<br />
1 stick unsalted butter, room temperature<br />
4 ounces (1 cupish) freshly grated parmesan cheese (grated in a food processor)<br />
1 1/4 cups all purpose flour<br />
1/4 teaspoon kosher salt<br />
1/4 teaspoon freshly ground pepper<br />
1 teaspoon fresh thyme, minced<br />
<br />
<b>The Deal: </b><br />
1. Place butter in the bowl of a electric mixer with the paddle attachment and mix until creamy, about one minute. With the mixer on low speed, add parmesan, thyme, salt and pepper and combine. Keep the mixer on low and add the flour and combine until the mixture is in large crumbles, about one minute. If the dough it too dry, add 1 teaspoon water.<br />
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2. Dump the dough onto a floured surface and press into a ball, then roll into a 9 inch log. Wrap in plastic and refrigerate for at least 30 minutes.<br />
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<i>At this point you can refrigerate the dough up to four days.</i><br />
<i><br /></i><br />
3. Preheat the oven to 350 degrees. Cut the log into 3/8-inch-thick rounds with a small sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.<br />
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These will keep in an air tight container at room temperature for up to 3 days.LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-21857226459967677272012-01-01T08:56:00.000-08:002012-01-01T08:56:36.496-08:00My favorite salad right nowThis dish is so quick and easy, I've made it two nights in a row this week and have no plans of stopping. I think anyone knows how unbelievably healthy <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43">spinach</a> is for you. Basically this vegetable can do no wrong. It's tasty raw, great cooked, and is one of the most common vegetables available at the market. Do note that it's one of the <a href="http://www.ewg.org/foodnews/">Dirty Dozen</a> so buy organic spinach if possible. There are several different types, most common is baby spinach, especially for salads. Curly leaf spinach is popular to cook with, but not great in salads. As far as vitamins go, spinach has it all: Vitamin K, C, A, B12 and B6. Its got calcium, potassium, magenese, and folate. You can click on the link above to get more info, but spinach is always a good choice nutritionally speaking.<br />
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This dish was one I discovered on my birthday at an AWESOME tapas restaurant in town, called <a href="http://www.curatetapasbar.com/#/welcome">Curate</a>. It has a lot of traditional spanish dishes, and we did our best to try them all. I will likely be blogging several spanish recipes soon because I can't stop thinking about that delicious meal.<br />
What appealed to me about this salad was how quick you can prepare it, and how the sweetness of the fruit helps balance the overpowering flavor of cooked spinach. As I've stated I have a hard time eating cooked leafy greens, such as kale, spinach and collards, but this dish slid down my gullet like butter. This is a great way to use a ton of spinach, especially if it's close to going bad. So make this as soon as you can, it may become your new favorite salad too!<br />
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<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Spinach, Catalan-Style</span></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxz9D8agPzyTuOvMQP_j96tY_9uaojsWcbTH_UIn-P-uDST6vooXik5HrR7hvh_1rVRyCQdOigg4elfdT8znA8jIUMISbTZkWnRokU8kqbHAuBLC9Ik8a_ES85gu-4rpNqG_y9I22APP0/s1600/DSC04193.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxz9D8agPzyTuOvMQP_j96tY_9uaojsWcbTH_UIn-P-uDST6vooXik5HrR7hvh_1rVRyCQdOigg4elfdT8znA8jIUMISbTZkWnRokU8kqbHAuBLC9Ik8a_ES85gu-4rpNqG_y9I22APP0/s640/DSC04193.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not the best picture, but trust me this Salad is AMAZING. </td></tr>
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<i>In the picture above I slightly overcooked the spinach, so be VERY careful when cooking your spinach. It really only takes 1-2 minutes to wilt, and do not stop stirring once the spinach it added. Be sure ALL your ingredients are prepped and ready because once you start the dish it only takes about 5 minutes to cook. The key to getting this salad right is timing, so move quickly. Seconds make a different in this salad. </i><br />
<b>The Goods:</b> Serves 3-4 as a side dish<br />
2 tablespoons extra virgin olive oil<br />
1 golden delicious apple, peeled, cored and cut into 1/4 inch cubes<br />
1/4 cup pine nuts<br />
1/4 cup golden raisins<br />
2 large garlic cloves, minced<br />
1/2 teaspoon salt, more to taste<br />
10 ounces baby spinach<br />
<br />
<b>The Deal: </b><br />
1. Heat oil in a large pot over medium high heat. Add garlic and saute. Once oil is very hot, add apples and cook until lightly browned, 1-2 minutes. Add pine nuts and cook until browned, 20-30 seconds. Stir constantly during this process to prevent burning. Add the raisins and salt and combine ingredients throughly. Immediately add the spinach, mix and saute quickly until it starts to wilt, 1-2 minutes tops. The spinach will continue to wilt off heat, so take it off heat JUST as it begins to wilt. Taste and add salt if needed. Serve immediately.LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-20311031940644463122011-12-22T11:29:00.000-08:002011-12-28T05:15:36.033-08:00Easiest Gift Ever<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8AWEM_PDQknxeqmwQ_okxS9Ou_xC_-YKTDvhupGGOw16jdxrHd_dnv6RQb2XzUiFzQg8SMBAdFCRRr3iNzIjK7lA-keSyOF8d4d7tGGiTQoj1ZCtElvHgt0-XWhwMPVQwtehoR7hzOuE/s1600/DSC04114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8AWEM_PDQknxeqmwQ_okxS9Ou_xC_-YKTDvhupGGOw16jdxrHd_dnv6RQb2XzUiFzQg8SMBAdFCRRr3iNzIjK7lA-keSyOF8d4d7tGGiTQoj1ZCtElvHgt0-XWhwMPVQwtehoR7hzOuE/s640/DSC04114.JPG" width="640" /></a></div>
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Making gifts is a wondeful idea. Though sometimes after hours and hours of prepping, cooking, resting dough, and actually looking at cost, making gifts becomes WAY more expensive and time consuming then just buying one. Now I'm all about the spirit of giving something you put your heart and hands into, but not when it comes at the expense of your sanity. </div>
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Thats where chocolate bark comes in. It's everything I want in a gift, it looks nice and expensive, while being cheap and easy. Now this is one of a billion variations, though I really loved the combination of flavors. I would be careful using ginger because while I could eat ginger all the times, not everyone feels the same way. Ginger is a strong flavor, and even in this decadent dish, the ginger is one of the stronger flavors, so be sure the person you are gifting this too likes ginger. You could sub it for another dried fruit or nut, or just omit it all together. <br />
The only bad thing about this stuff is how addictive it is. It will behoove you to make it for someone else, avoiding any all night chocolate binges that have been known to happen. Not to me of course, but other people. Oh. And me. I know all our big holidays are behind us now, but this is a perfect New Years treat to bring to a festive partay. Enjoy!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJjq31IkdELRIP1qnO5LLLEiRoOVzB99pAJzTLhj3rJgwZiBc5dTctibThusNfVoq3Z5cC3GZECs7bNiOEnioa5ENKU83IYV_AKeG1s0m9tCjAuQqqQ38DHyqIx5KpfYqyOM3a1gxV5o/s1600/DSC04091.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJjq31IkdELRIP1qnO5LLLEiRoOVzB99pAJzTLhj3rJgwZiBc5dTctibThusNfVoq3Z5cC3GZECs7bNiOEnioa5ENKU83IYV_AKeG1s0m9tCjAuQqqQ38DHyqIx5KpfYqyOM3a1gxV5o/s400/DSC04091.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Draw a rectangle</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5GZrfsSYpdmgPKl67yXUEy1pMZFSKZces7v2cnp21QATWiYowdl6JPI3DFPqwA_CUwXkSoeREmx9YDbUpTfPpmq8UIeJiqE89fCsGk3U9RaVvXvevxybemLt8Ru80izgn_ZlRaLlyZWU/s1600/DSC04093.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5GZrfsSYpdmgPKl67yXUEy1pMZFSKZces7v2cnp21QATWiYowdl6JPI3DFPqwA_CUwXkSoeREmx9YDbUpTfPpmq8UIeJiqE89fCsGk3U9RaVvXvevxybemLt8Ru80izgn_ZlRaLlyZWU/s400/DSC04093.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melt that Choc-co-lat. mmmmmmm.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9hkVHczymG3jO5HpyRrPTDdH7V8SZpfDu_CDPVsEuaJLmzzE_rkpQXCVKaWLpF0wnYOYqkYXHgzGhHeDC34ehkSoiWQ0K5Ro1b8IlaktBlbFLKr1umWncr3QWErO8SuP8LF6_ABRX4s/s1600/DSC04095.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9hkVHczymG3jO5HpyRrPTDdH7V8SZpfDu_CDPVsEuaJLmzzE_rkpQXCVKaWLpF0wnYOYqkYXHgzGhHeDC34ehkSoiWQ0K5Ro1b8IlaktBlbFLKr1umWncr3QWErO8SuP8LF6_ABRX4s/s400/DSC04095.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour in rectangle, doing a better job than I did. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtg9yRHZfi477J02h9utwVWcalzQYaF07wYug6Yl4Gs2gmYDxfiYn1R4FDgmDzsNi2cFCfBVXevqeuA_o5Juhh1jMa-96sUySBTdigCAUDUPcg1xAR0aWYl2QQnxs1byb25lJZWlVbjHM/s1600/DSC04100.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtg9yRHZfi477J02h9utwVWcalzQYaF07wYug6Yl4Gs2gmYDxfiYn1R4FDgmDzsNi2cFCfBVXevqeuA_o5Juhh1jMa-96sUySBTdigCAUDUPcg1xAR0aWYl2QQnxs1byb25lJZWlVbjHM/s640/DSC04100.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle on delicious goodies</td></tr>
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<b><span class="Apple-style-span" style="font-size: large;">French Chocolate Bark</span></b><br />
<span class="Apple-style-span"><i>Based On Barefoot Contessa's French Chocolate Bark</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHiEyDilF7XdJRndNjB4p8kOPNZmw254C0MoLJW9nUhen-twGgaVn6x2o4gFQyiPCBsp7U5uGUbwiPXUCBKFbf7LV_6Kt9QFcJlaqmF_TAmZUN3pdyNuPCct6IWM-hwA_MpADGrlXd9U/s1600/DSC04104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHiEyDilF7XdJRndNjB4p8kOPNZmw254C0MoLJW9nUhen-twGgaVn6x2o4gFQyiPCBsp7U5uGUbwiPXUCBKFbf7LV_6Kt9QFcJlaqmF_TAmZUN3pdyNuPCct6IWM-hwA_MpADGrlXd9U/s640/DSC04104.JPG" width="640" /></a></div>
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<b>The Goods:</b> Makes 20-24 pieces<br />
8 ounces good semi-sweet chocolate, finely chopped<br />
8 ounces good bittersweet chocolate, finely chopped<br />
1 cup roasted almonds, toasted and roughly chopped<br />
1/2 cup golden raisins<br />
1/2 cup dried apricots, 1/2 inch diced<br />
1/2 cup dried cherries<br />
1/4 cup candied ginger, 1/2 inch diced<br />
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<b>The Deal: </b><br />
1. Place a piece of parchment paper on a cookie sheet and draw a 9-inch by 10 inch rectangle on the paper. Flip the paper over.<br />
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2. Place all the semi-sweet chocolate and half of the bittersweet chocolate in a heatproof bowl. Microwave for 30 seconds, stir and continue to microwave until all the chocolate has JUST melted, checking every 20 seconds, stirring with each check. Once fully melted, immediately add the rest of the bittersweet chocolate and stir vigorously until the chocolate is completely smooth.<br />
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3. Pour the chocolate mixture onto the draw rectangle, doing your best to distribute the chocolate evenly. Use a spatula to get all the chocolate out of the bowl and evenly spread it on the paper. Then top the chocolate in this order: ginger, almonds, cherries, apricots, and raisins. Set aside until firm, about 2 hours. Once firm, but into squares and serve at room temperature.<br />
This will keep for about a week served in a air tight container.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZD99-16fCXblFJpK82yl1QDa4liGfu38Yrz7qclZ3M7qNjyITYtjiAH-QpnjrTvJ4D-xGz-_M85LWsD0XQs6QOP1gNjBKCpHi08-L8VDPl7TGTto-u_BrYQFv8-iGGpdW-VpAvTKOqo/s1600/DSC04109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZD99-16fCXblFJpK82yl1QDa4liGfu38Yrz7qclZ3M7qNjyITYtjiAH-QpnjrTvJ4D-xGz-_M85LWsD0XQs6QOP1gNjBKCpHi08-L8VDPl7TGTto-u_BrYQFv8-iGGpdW-VpAvTKOqo/s640/DSC04109.JPG" width="640" /></a></div>
<br />LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-18142101335223518762011-12-22T10:56:00.000-08:002011-12-23T09:07:07.420-08:00It's Chili Yall.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9lnzS0p1Vafi9-2QD-Q26Ei0rzass2NGxZTJcm8p5bsQWnfbMuBrBYbv2806Gs5L411x3t9vY-Eb9-SDHgFfuPwl2bIfaWD74d_U-r7QbKHLjRH8VV9VCECRN1iCLxCyb7JKGgw8WdY/s1600/DSC04082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9lnzS0p1Vafi9-2QD-Q26Ei0rzass2NGxZTJcm8p5bsQWnfbMuBrBYbv2806Gs5L411x3t9vY-Eb9-SDHgFfuPwl2bIfaWD74d_U-r7QbKHLjRH8VV9VCECRN1iCLxCyb7JKGgw8WdY/s640/DSC04082.JPG" width="640" /></a></div>
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With the weather dropping, sorta depending where you live, I think most of us want something warm and simple to come home to. And if you are like me, with all this holiday insanity, you need something that doesn't take a lot of time. Soups and Chili are the perfect fix. With only a little chopping you throw everything into a pot and cook it until the flavors meld, which gives you just enough time to open the wine and snuggle up to a book. </div>
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This recipe is a meld of a few different vegetarian chili dishes I found. You can add all sort of other vegetables such as zucchini, sweet potatoes, peppers, etc but I was looking for something with almost no chopping needed. My kitchen had been usurped by my roommate all day so it was 9pm before I could start dinner. Given the circumstance, I needed dinner to be quick so did not add a ton of vegetables. As I said, there a million variations, but this is a great basic chili to add on as you see fit. The flavors are rich and it's healthy to boot! You could also play with beans, using pinto or white northern beans, along with the classic black bean for a variation. As I said chili is fairly versatile, but knowing what spices to use helps your chili stand out.<br />
Most of us will be eating fairly gourmet this weekend, but next week I urge you to make this simple, healthy chili. Make it on Monday and have lunch for the rest of the week :)<br />
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<b><span class="Apple-style-span" style="font-size: large;">Vegetarian Chili</span></b><br />
<span class="Apple-style-span"><i>Based on "Vegetarian Pleasures" Black Bean Chili</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1qfCe9bsuoP7oFRiE0yMzvmsNbuFqffLqmBNMvrxP2r1mcARg8-utsGeUreDDyCdl7WtU6gEQcXGOWTpyc3NhBeqvNg0pErdsZa7ZFFaBTQAYBTZNkzh1QkuenDAamWTwfGXBJHzgtw/s1600/DSC04084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1qfCe9bsuoP7oFRiE0yMzvmsNbuFqffLqmBNMvrxP2r1mcARg8-utsGeUreDDyCdl7WtU6gEQcXGOWTpyc3NhBeqvNg0pErdsZa7ZFFaBTQAYBTZNkzh1QkuenDAamWTwfGXBJHzgtw/s640/DSC04084.JPG" width="640" /></a></div>
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<b>The Goods:</b> Makes a big ole pot of Chili, serves 4-6<br />
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2 tablespoons grapeseed oil </div>
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2 medium onions, diced</div>
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6 large cloves of garlic, minced</div>
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1 1/2 pounds portobello mushrooms, stemmed, wiped clean and cubed</div>
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2 cups fresh corn kernels (frozen is fine) </div>
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1 (28 oz) can diced tomatoes in their juices</div>
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3 cups cooked black beans, drained and rinsed</div>
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2 cups vegetable stock or water</div>
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2 tablespoons chili powder<br />
1 teaspoon dried oregano</div>
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1 tablespoon soy sauce</div>
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1 tablespoon ground cumin<br />
3 tablespoons tomato paste</div>
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1 teaspoon ground ginger</div>
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1 teaspoon cinnamon</div>
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1 1/2 teaspoons salt</div>
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1/4 teaspoon cayenne (more if you want a spicy chili)</div>
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Suggested toppings: </div>
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Sour cream and chives</div>
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Sliced Avocado</div>
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Shredded Cheddar</div>
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Fresh Cilantro</div>
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<b>The Deal:</b> </div>
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1. Heat oil on medium high heat in a large stock pot. Add onions and garlic, cooking until soft, about 3 minutes. Add corn and mushrooms and cook until soft and browned around the edges, about 6 minutes, stirring occasionally. Add chili powder, soy sauce, cumin, oregano, ginger, cinnamon, salt and cayenne, stirring constantly and cooking until fragrant about 1 minute. Add tomatoes, tomato paste, black beans, and vegetable stock and mix well while bringing to a boil. Reduce heat to medium low, keeping a good simmer until thickened, but not pasty, about 30 minutes. Taste and add seasonings if desired. </div>
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Serve warm over brown rice. This also reheats beautifully, add a bit of water if too thick when reheating in a pot. </div>LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-54295558535690054192011-11-30T08:56:00.001-08:002011-12-08T07:59:36.488-08:00Yo couscous! Have you gotten bigger?<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTa_ndoh50zxU-FjV9M-Vni1U3DIPOgwQ3lkMI6nhML-twVvcm0NASrnlrYk7NAIPiZ7kgtJKk2QzXgfk9qIgrncV_7MsO-p9bmcDP6wIWaknUFnbk21jtYjqwhREKNGu5sS3B5nLryww/s1600/DSC03968.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTa_ndoh50zxU-FjV9M-Vni1U3DIPOgwQ3lkMI6nhML-twVvcm0NASrnlrYk7NAIPiZ7kgtJKk2QzXgfk9qIgrncV_7MsO-p9bmcDP6wIWaknUFnbk21jtYjqwhREKNGu5sS3B5nLryww/s640/DSC03968.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh yeah. Now you can see how cute the pearl couscous is. </td></tr>
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First I'm sorry I've been ever so neglectful of my blog. Traveling, illness, general holiday distraction has kept me mighty busy, but I'm back with a bunch of delicious recipes. Or at least will do my very best :)<br />
Simple. I am such a fan of simple food. Simple meals, simple prep work, simple ways of preparing food that leave nothing but clean strong flavors on your tongue. Which explains why I've roasted vegetables at least once a week for the past 6 months or so. I am a roasting machine! Recently at the grocery store I saw this large couscous, and thought, well aren't those cute. I'll readily admit many of my food choices often come down how adorable they are. I mean if a system works....<br />
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Turns out pearl couscous is fairly good for you, just another <a href="http://www.livestrong.com/article/352479-israeli-couscous-nutrition-information/">simple grain</a>, click on the link to read all about it. I read several recipes and discovered that toasting this larger couscous before cooking it really helped develop the flavor.<br />
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This dish is easy, quick, and FULL of flavor. The large couscous has a delightful texture that slides right down your gullet. This meal is perfect for those who want a lot of flavor, but don't have a ton of time. I'm not sure if the larger couscous is hard to find, though you may need to check a whole foods if your regular grocery store doesn't have it. This meal will definitely become a staple at my house, it only takes about 40 minutes, so try it out!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8OMzS-d1cW3shn2bVokWDKU5jK0CZAIZKvt-uqn03-dTHlo0scfZeN6owyF2akpp1qiJdSIk3EL9886LL_-7MKfeUDraN4E7Nix4TgMr7LhI7TjIPjzbUiHKmOEM8DenkBiGWcpnSVLg/s1600/DSC03944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8OMzS-d1cW3shn2bVokWDKU5jK0CZAIZKvt-uqn03-dTHlo0scfZeN6owyF2akpp1qiJdSIk3EL9886LL_-7MKfeUDraN4E7Nix4TgMr7LhI7TjIPjzbUiHKmOEM8DenkBiGWcpnSVLg/s640/DSC03944.JPG" width="640" /></a></div>
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<b><span class="Apple-style-span" style="font-size: large;">Israeli CousCous with red carrots, parsnips, and butternut squash</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7V1T5iF2_Pg9GXvDOsZvwqZyTfSM9TBrjJ-OCddxeHoWadbAQxEkYdb8fhP9MR1vg_bB6FUk9G3F-utyMVCX3Akd3LfiHCz42opWVlly2_HY_qgxx7AX-wZIJvnoCCEGRe9B9j5Su5c/s1600/DSC03964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7V1T5iF2_Pg9GXvDOsZvwqZyTfSM9TBrjJ-OCddxeHoWadbAQxEkYdb8fhP9MR1vg_bB6FUk9G3F-utyMVCX3Akd3LfiHCz42opWVlly2_HY_qgxx7AX-wZIJvnoCCEGRe9B9j5Su5c/s640/DSC03964.JPG" width="640" /></a></div>
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<i>I have a fabulous greek vinegrette I buy at our farmers market that makes a great marinade for roasted vegetables. You can also just coat the vegetables in olive oil with a fresh herb such as rosemary or thyme. </i><br />
<b>The Goods:</b> Serves 4-6<br />
2 cups Israeli (aka pearl) couscous<br />
4 cups low sodium vegetable broth<br />
1 medium butternut squash, peeled and chopped<br />
3-4 large red carrots, chopped<br />
5-6 parsnips, chopped<br />
2 tablespoons greek vinaigrette<br />
1 tablespoon olive oil<br />
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<b>The Deal: </b><br />
1. Preheat oven to 425 degrees. Place parsnips, butternut squash and carrots in a large bowl with the greek dressing. Using your hands evenly coat all the vegetables and spread out on a large cookie sheet. Bake for 20-25 minutes, removing from the oven at least twice to toss the vegetables to ensure even browning.<br />
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2. While the vegetables are cooking heat your olive oil in a large skillet over medium high heat. Add couscous and saute until aromatic and lightly browned, about 3-5 minutes. Watch closely, the couscous will burn easily. Once the couscous is lightly toasted add your broth and bring to a boil. Simmer until the liquid has evaporated, about 10-12 minutes.<br />
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3. Serve with roasted vegetables on the top and couscous on the bottom.LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-83941044276650995892011-11-13T11:11:00.001-08:002011-11-16T10:51:02.522-08:00Make this casserole! I said do it now!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Kz3_rpYxD6_JMf6XlGtq4D_rQ4IyXpMhCEQBoFwdu5LUSh8hvw3wUJsiBEWbcdJHWxtP1-i-9LysGI4-3voE__i0YfZ7oQdDgQ5ulImF7zA40csjBPfviC6_ytY86dOiI2DWvbujhjQ/s1600/DSC03918.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Kz3_rpYxD6_JMf6XlGtq4D_rQ4IyXpMhCEQBoFwdu5LUSh8hvw3wUJsiBEWbcdJHWxtP1-i-9LysGI4-3voE__i0YfZ7oQdDgQ5ulImF7zA40csjBPfviC6_ytY86dOiI2DWvbujhjQ/s640/DSC03918.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butternut Squash, how I love thee.... Let me eat you all the ways.</td></tr>
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Casserole. What a great word, I feel happy just saying it. Cass-e-role! Like I'm on-a-role, with Casseroles. What's a shame about casseroles is they are often associated with lots of butter, whole milk and cheese. I know there are healthy casseroles out there, so I'm making it my goal to find some. I love making a dish on Sunday night then having leftovers for lunch the following day, which is when a good casserole comes in handy.<br />
I found this genius recipe in the Moosewood Cookbook aka what I'm snuggling with when Healthy Boyfriend is away. Pretty much everything appealed to me about this recipe. Seasonal ingredients, using yogurt and feta (instead of whole milk or cheddar like many casseroles) and quick preparation time. The squash, onions, garlic, pepper, and eggs were all local which means the dish was pretty darn friendly to the environment. Good for our bodies too!<br />
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I made this Saturday night, Healthy Boyfriend and I played Mankala and sung songs while he strummed his guitar. That's us, party animals. Once we finally finished dinner, he made sure to mention how much he enjoyed this casserole. Being someone who usually does not enjoy casseroles he was thrilled by how this one turned out. I thanked him for the compliment, but I had figured out how much he loved it as he went back for fourths.<br />
This casserole is fantastic in its simplicity. What shines through are the natural flavors of the vegetables. The yogurt and egg hold it together and add a creaminess, but mostly you taste squash, onion, and peppers which is delightful. As I've mentioned red peppers and I are not on the best of terms, usually I flat out avoid cooking with them, but I gobbled them up in this dish. There was just enough to give a nice heat, but the red peppers didn't overpower the dish. As far as the topping, I didn't have nuts or sunflower seeds so I just roughly chopped plain sesame sticks which worked great. Really anything crunchy will do, just use what you have laying around.<br />
I will definitely be playing with variations on this basic dish, so stay tuned. And make this casserole, it's just too good to miss.<br />
<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Arabian Squash Cheese Casserole</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4amsGOosPwg4ZZbe-vW_BDHkqLKGlRuS0g3qwMvwp-jFhKYUGrNjpzoZM3P_YMti8cXL1Z0qBziBdhohkfFTS4HaQF41Xi0KdgufOltM2LgYHc-PisKEnexGTDi8VJ-rygDUSGxI80vQ/s1600/DSC03937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4amsGOosPwg4ZZbe-vW_BDHkqLKGlRuS0g3qwMvwp-jFhKYUGrNjpzoZM3P_YMti8cXL1Z0qBziBdhohkfFTS4HaQF41Xi0KdgufOltM2LgYHc-PisKEnexGTDi8VJ-rygDUSGxI80vQ/s640/DSC03937.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;"><b><br /></b></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Sautéing your vegetables</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWDpd9ifHW87BpG671sUNXv5xaQmMxjJaiT38EkWFFsv8rhCbOTB6Xue642a5ztLZ3m9VOts4ynH4FRnpgh_ANFTHnqAoc98GiB0NTyZSfAkiIrEkRrchN_RA3cfK7Zy3hDAOh6XJd9M/s1600/DSC03928.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWDpd9ifHW87BpG671sUNXv5xaQmMxjJaiT38EkWFFsv8rhCbOTB6Xue642a5ztLZ3m9VOts4ynH4FRnpgh_ANFTHnqAoc98GiB0NTyZSfAkiIrEkRrchN_RA3cfK7Zy3hDAOh6XJd9M/s640/DSC03928.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Throw everything in a bowl, mix, then cook! </td></tr>
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<b>The Goods:</b> 4-5 Servings<br />
2 medium-large butternut or acorn squash<br />
1 heaping cup onions, chopped<br />
1 heaping cup red and green peppers, chopped<br />
2 eggs, beaten<br />
2-3 cloves garlic, minced or pressed<br />
1 cup greek yogurt or buttermilk<br />
1 cup plain feta cheese, crumbled<br />
3 tablespoons unsalted butter<br />
1 tsp salt, more to taste<br />
Fresh ground pepper to taste<br />
Hot sauce (optional)<br />
<br />
Topping:<br />
1/2 cup Sesame sticks or Sunflower seeds or Nuts, chopped<br />
<br />
<b>The Deal:</b><br />
1. Preheat oven to 375 degrees. Cut both squash down the middle lengthwise and scoop out the seeds. Place face down on a oiled cookie sheet and bake for 35-40 minutes or until soft. Remove and let cook until handle-able. Scoop out flesh and mash.<br />
<br />
<i>Cooking Tip: I did most of my prep work while the squash was cooking.</i><br />
<br />
2. Saute onions and garlic in butter and salt in a large saute pan on medium heat. When onions are translucent, about 3-5 minutes, add peppers. Saute peppers until just under done, about 5-7 minutes.<br />
<br />
3. In a medium bowl beat eggs with the yogurt or buttermilk. Crumble in the feta and mix well. Combine all ingredients in a large bowl and stir until evenly combined. Add additional salt, pepper and hot sauce to taste.<br />
<br />
4. Spread into a buttered cassarole dish and sprinkle crunchy topping of your choice evenly over the top. Bake at 375 for 10-15 minutes, just until the edges begin to bubble. Serve warm!LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com2tag:blogger.com,1999:blog-6987573532084248657.post-57227676793194366352011-11-13T10:06:00.001-08:002011-11-14T18:30:17.025-08:00Healthier boxed Mac and Cheese!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTv15rVbrItuqZawePQajkb0bJQeaCRTQEwEgr_kxsF_KlHXm8GjUJxMb4ZN4Ix1xwPHs8wkwAO9-CfaNNMeiI7CdPLZSuevBY9wCbclX4nY5DSwqJeYnXyuq14WFLicLRyTdrzahFcpY/s1600/DSC03837.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTv15rVbrItuqZawePQajkb0bJQeaCRTQEwEgr_kxsF_KlHXm8GjUJxMb4ZN4Ix1xwPHs8wkwAO9-CfaNNMeiI7CdPLZSuevBY9wCbclX4nY5DSwqJeYnXyuq14WFLicLRyTdrzahFcpY/s640/DSC03837.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinner for 2. Boom. </td></tr>
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Well this isn't a recipe as much as a neat trick. A friend with 2 kids under the age of 5 (read someone with almost no time or energy to cook, but still wants to feed their kids healthy food) found this idea in a parenting magazine and I'm stealing it.<br />
<br />
I think it is safe to say that we all rely on boxed mac and cheese from time to time. Or weekly in some cases. Now I wouldn't say any boxed mac and cheese is "healthy", but Annie's definitely makes the healthiest cheap organic mac and cheese I have found. It has the lowest sodium content and the least amount of ingredients, which means the least amount of added chemicals. More importantly they have bunny shapes, I mean I'm human of COURSE I want my macaroni to be in a cute little bunny shape.<br />
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<tr><td class="tr-caption" style="text-align: center;">Notice my green beans in the background. Don't forget a good green! </td></tr>
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So next time you make boxed mac and cheese instead of using butter and milk use:<br />
4 tablespoons plain greek yogurt<br />
1 (4 oz jar) of Earth's Best sweet potatoes baby food<br />
<br />
Combine the yogurt, sweet potatoes and cheese packet in a bowl and stir until smooth. Cook macaroni as directed, then stir in your healthier mixture and enjoy!<br />
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The yogurt adds protein and the pureed sweet potato has Vitamin A, Iron, and Calcium. Plus I think it this way tastes better than with milk and butter and it's better for you.<br />
Anyone I've been pretty excited since I learned this little trick, hope you like it too!LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-71998074571559865652011-11-10T20:23:00.001-08:002011-11-13T10:49:55.746-08:00Sweet Potato Pancakes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2pxaNllq0AXI0jnZdDAv17WvwapFBkO1t8vAbddBJkw5e3wyc7T9XDCmftT8wmqmOq6E2z1geWr1mo6oVhqzWywoNPOcSu6_4dpi-9nrSWnL0liOqLsV3BFjbVgKcOuz4GU_DOKXHQk/s1600/DSC03908.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2pxaNllq0AXI0jnZdDAv17WvwapFBkO1t8vAbddBJkw5e3wyc7T9XDCmftT8wmqmOq6E2z1geWr1mo6oVhqzWywoNPOcSu6_4dpi-9nrSWnL0liOqLsV3BFjbVgKcOuz4GU_DOKXHQk/s640/DSC03908.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, they are as good as they look</td></tr>
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Sometimes a cookbook is so genius, I actively can't stop thinking about it. I bring it to bed with me and end up reading new recipes until way past happy bedtime. If you have never read the <i>Moosewood Cookbook</i>, you are seriously missing out on some fun creative food. It is an older book, but definitely a staple in many vegetarian kitchens. Including my mothers, which is in fact how I got the book. It went something like this:<br />
Me: Mom I'm taking this book home.<br />
Mom: No, that's my book Bunny, you can't take it.<br />
Me: Name the last time you cooked something from this book.<br />
Mom: I.... (pauses) Look, that's my book, you can't just-<br />
Me: Listen, I need it more, I'll bring it back. Thanks!<br />
<br />
And just like that I have a new book, that I am technically borrowing. Man kids are selfish, even when they are in their late twenties. Anyhoo back to the recipe.<br />
So this recipe is so freakin tasty I'm sure to make it again soon. A bunch of vegetables, some egg and flour to hold it together, and wham! Delicious vegetable pancakes in 30 minutes or so. These suckers attracted me for a few different reasons, the largest being I had 90% of the ingredients already in my kitchen. All the vegetables used are still in season (depending on where you live obviously) plus I had local eggs and garlic just waiting to be used in something scrumptious. I've seen many vegetable pancakes and all seem to be fried in butter instead of baked. Of course I would like to avoid frying, but I mean it's all vegetables, what do you WANT from me? I want delicious vegetable pancakes, so frying in butter it is!<br />
These little babies are delicious and take almost no time. I suggested in the recipe making them all at once and keeping the completed ones in a preheated oven until you finish cooking them all. I really can't imagine anyone one not liking these, even picky little kids loves these guys. Honestly sweet potatoes are kinda the whores of the vegetable family, every body wants a taste. Be sure you are serving a nice nutritious green on the side, green beans, broccoli, kale chips, anything green and leafy will do.<br />
I will be blogging a BUNCH of recipes from the Moosewood Cookbook in the weeks to come. You are welcome, in advance. This post is kinda scattered, but the flavor of these pancakes is solid. A big thanks to my Mom for letting me borrow a new inspirational book. Huzzah for Mommas!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEF9xTgwXqr8He-CS1XSj1xg6H9ueA_Zs9BYbo8kb6xgkJj2BBFZL0mYeSmobnDvlA0SMTnbHw5tF3cHjeNqlYTewiq9SlbeiPsNJs4Ezj3jM48KsyCMXPG2JZwjH2DE-ymGzGtkI-VKQ/s1600/DSC03893.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEF9xTgwXqr8He-CS1XSj1xg6H9ueA_Zs9BYbo8kb6xgkJj2BBFZL0mYeSmobnDvlA0SMTnbHw5tF3cHjeNqlYTewiq9SlbeiPsNJs4Ezj3jM48KsyCMXPG2JZwjH2DE-ymGzGtkI-VKQ/s640/DSC03893.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Your "batter"</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bEHg6YVO_Rf0cgfonRGeUnS_8KHP_QdBujpso47bwwQUtG7l9LX0-5Xqh1Kns0vs3qaVRwOpjNJ0qt9kDkvdhsc7JO10cTL3PIBwcij62nzPb4l7tpdmIYOBcVacMewdyeyI0dSdOHA/s1600/DSC03895.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bEHg6YVO_Rf0cgfonRGeUnS_8KHP_QdBujpso47bwwQUtG7l9LX0-5Xqh1Kns0vs3qaVRwOpjNJ0qt9kDkvdhsc7JO10cTL3PIBwcij62nzPb4l7tpdmIYOBcVacMewdyeyI0dSdOHA/s640/DSC03895.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frying them up</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCMroGwUs7JHsjKiW2qGRqVMkgbUEaUKZ8NdRwNMlxBbpmooZwejqxQKG2rGdOpdrPEow7F_8A7_BsXTJOPj1hrjbGR-ChLphBgG3IgXoLXLEDDeVO7X6nnMMXoOrt6DrUK0sFHNKEFYU/s1600/DSC03906.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCMroGwUs7JHsjKiW2qGRqVMkgbUEaUKZ8NdRwNMlxBbpmooZwejqxQKG2rGdOpdrPEow7F_8A7_BsXTJOPj1hrjbGR-ChLphBgG3IgXoLXLEDDeVO7X6nnMMXoOrt6DrUK0sFHNKEFYU/s640/DSC03906.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lightly browned, crispy and vegetarian. Yum!</td></tr>
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<br />
<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Sweet Potato Pancakes</span></b><br />
<span class="Apple-style-span"><i>Adapted from Moosewood Cookbook</i></span><br />
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<b><span class="Apple-style-span" style="font-size: large;"><br /></span></b></div>
<b>The Goods: Serves 4-6</b><br />
1 cup carrot, grated<br />
1 cup white potato, grated<br />
1 cup sweet potato, grated<br />
4 eggs, beaten<br />
1/3 cup flour<br />
2 tablespoons onion, grated<br />
1 garlic clove, crushed<br />
juice of half a lemon<br />
1/4 cup parsley, chopped (optional)<br />
1 teaspoon salt<br />
1/2 teaspoon pepper<br />
Dash nutmeg<br />
Unsalted butter for frying<br />
<br />
<b>Suggested topping:</b><br />
1 cup sour cream or greek plain yogurt<br />
2-3 tablespoons chives, minced<br />
Dash of salt and pepper<br />
Dash of lemon juice (optional)<br />
Combine all ingredients<br />
<br />
<b>The Deal:</b><br />
1. Place grated sweet and white potatoes in a colander over a bowl. Salt lightly and let stand 15 minutes. Lightly rinse and squeeze out well to get rid of all the extra water. Preheat oven to 250, and place a cookie sheet inside.<br />
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2. Toss all ingredients in a bowl and mix to combine. Heat enough butter to coat a large skillet on medium high heat. Once butter is hot, scoop a scant less than 1/2 cup of the mixture in your hand and flatten to make into pancake, then place in pan. Use a spatula to help form it (see pictures above). You should get 2-3 in a pan, fry on each side until golden brown, about 3-4 minutes per side. Repeat with remaining batter, adding butter as needed. Place finished pancakes in the preheated oven to stay warm until all are cooked.<br />
Serve hot with sour cream or yogurt mixture.LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-69845522675687421882011-11-09T11:14:00.000-08:002011-11-09T11:14:45.289-08:00Butternut Squash Tacos! This is no BS.<div class="separator" style="clear: both; text-align: center;">
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Family Friends often inspire the greatest dishes. These tacos were inspired by some of the best damn tacos I've ever had. Though like so many delicious dishes, the Carmola tacos are filled with seasoned chicken and then fried in oil. I'll admit I have dreams about those tacos, and someday I will make them the traditional way. Unfortunately fried in oil usually isn't in the same sentence as super healthy for you.<br />
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Recently I was talking to a Erin Carmola, one of the Carmola clan, and we starting reminiscing about how good her parents tacos are, and if we could brainstorm how to make them healthier. She suggested ground turkey, but I am pretty sure that isn't vegetarian. She also suggested trying to focus on the spicing of the dish to make up for the lack of frying. For filling I knew I wanted to use seasonal ingredients, hence the butternut squash. <a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=2">Black beans</a> are just plain ole good for you tasty beans. They've got all kinds of good stuff like fiber, protein and manganese, click on the link to read more.<br />
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In general, store bought taco seasoning is ridiculously high in sodium and other highly processed chemicals. I found a few recipes online for DIY taco seasoning which was super easy to make and most people should have these spices laying around the kitchen already.<br />
So were these healthier tacos a success? Absolutely! Unless of course you have had the Carmola tacos, because they were just NOT as good. But for a quick healthy vegetarian taco they were all I could ask for. Definitely will be a staple at my house from now on. The squash and black beans were perfect together and the seasoning was flavorful without taking over the whole dish. Also I think anyone would eat these, the flavors are simple but dead on. Plus with your own seasoning, people can add more or less depending on preference.<br />
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As far as the recipe below, I did my best to give correct measurements but a lot of it is just common sense. Hopefully everyone knows how to make a taco. In terms of seasonings, I add less so I can still taste the vegetables, but adding more is fine, especially since it's homemade. Also it's another reason to make guacamole, which I could eat by the spoonful. And did.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Butternut Squash Tacos</span></b></div>
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<span class="Apple-style-span"><i>Adapted from my brain</i></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Getting ready to roast</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pasty</td></tr>
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<b>The Deal:</b> Serves 4 plenty<br />
Tacos<br />
<div>
1 large (2 1/2 lbs) butternut squash, peeled and diced into 2 inch cubes</div>
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1 can black beans (organic is best because it has the lowest sodium content)</div>
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1 tablespoon olive oil, plus more for brushing</div>
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12 tortillas (choose ones you like)</div>
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A good dash of salt and pepper</div>
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Taco Seasoning: </div>
<div>
2 tsp chili powder<br />
1 1/2 tsp paprika<br />
1 tsp onion powder<br />
1/2 tsp sea salt (you can also use seasoned salt)<br />
1/2 tsp garlic powder<br />
1/2 tsp ground cumin<br />
1/2 tsp oregano<br />
Dash of cayenne (add more or less depending on preference)<br />
Freshly ground pepper to taste</div>
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Suggested Toppings: grated cheddar, salsa, <a href="http://formerfoodjunkie.blogspot.com/2011/03/classic-guacamole.html">Guacamole</a>, lettuce, spinach, tomatoes, onion, and cilantro</div>
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<b>The Deal:</b><br />
1. Preheat oven to 375 degrees. Place squash on a large baking sheet with the olive oil, salt and pepper. Toss with your hands being sure the squash is evenly coated. Bake for 15-20 minutes, taking out and tossing once to ensure even browning. Remove when golden brown and soft.<br />
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2. While your squash is baking make your seasoning. Mix all the taco seasoning ingredients in a bowl and stir to blend. Drain black beans and place in a pot over medium heat to warm up. Once warm, remove from heat and crush with a potato masher. Just enough so it forms a paste, which makes it easier to spread. Add a good teaspoon of the taco seasoning, and then add more to taste.<br />
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3. Place baked squash in a bowl and mash to make a paste. Add a teaspoon of taco seasoning and then adjust to taste. Heat a large skillet on medium heat. Add a tortilla and heat on both sides until tortilla is soft and warm, 1-2 minutes. Remove and place on plate. Add a heaping spoonful of squash, then beans and spread evenly on one side. Fold in half to form a taco. Lightly brush the outside with oil and place on a baking sheet. Repeat with remaining tortillas. Bake tacos for 10-15 minutes, flipping once half way through to ensure even browning. Remove when golden brown and serve warm.<br />
Place on the table with cheese, guacamole, salsa, lettuce, tomato, etc and let people add toppings as desired.</div>LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-76478380073188332902011-11-07T16:21:00.000-08:002011-11-07T16:22:00.906-08:00G is for Ginger Molasses cookie.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioO3Ddj4q8bGC-NEbO-aJRo8BikrErIP3x5JBKRyfa7oxaFWpdXuQkKj935DViWCohYRkhQ7WKNn0cID3vw-sbih2hrOAsCnJn4YAliRrCAOO0iN_c5BKmsyTUzTEx8BuW6R8olFG-3w8/s1600/DSC03623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioO3Ddj4q8bGC-NEbO-aJRo8BikrErIP3x5JBKRyfa7oxaFWpdXuQkKj935DViWCohYRkhQ7WKNn0cID3vw-sbih2hrOAsCnJn4YAliRrCAOO0iN_c5BKmsyTUzTEx8BuW6R8olFG-3w8/s640/DSC03623.JPG" width="640" /></a></div>
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If I was scoring redeemable value for these tasty treats, it would probably be in negative numbers. I wish I could say they are good for you in some way, but they just AINT. I will attempt to make them next time with part chia gel, but since I'd never made these cookies before I wanted to know what they should taste like before experimenting. Cookie experiments is the kind of science I'm in to.<br />
Perhaps if you have a big healthy salad and teach some blind kids to read you can indulge in one of these delightful suckers. I just wanted to make them so I did. So there. No good reason besides I like cooking cookies.<br />
Everyone is different, but when it comes to cookies I'm a chewy gal all the way. It is a rare occasion I hope for a crunchy cookie, almost always longing for a soft bite that slowly dissolves in my mouth. These chewy spice filled rounds were perfect. Soft, full of ginger and molasses flavor with a nice subtle crunch from the sugar on top. They were easy to make, just took a bit of time. Actually I made one batch the first night and then one batch two nights later. The dough held up great, just make sure you seal it tightly. I think the pictures express enough, no need to ramble too much about how delicious sugar, butter, ginger and molasses are. They are FREAKIN cookie-tastic and I want some right now. These would be a great treat to bring to a holiday party ie not a good idea for a night alone watching repeats of the Vampire Diaries (That is not me, it is some other crazy person...). Hope you enjoy these as much as I did, make sure to share. I did. Mostly.<br />
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<tr><td class="tr-caption" style="text-align: center;">Step One butter and sugar</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sticky Dough, needs refrigeration</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cold Dough, ready to be balled up</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sugar! </td></tr>
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<b><span class="Apple-style-span" style="font-size: large;">Ginger Molasses Cookies</span></b><br />
<span class="Apple-style-span"><i>Flat out taken from Orangette</i></span><br />
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<i>If you can wait these puppies are twice as good the next day. Something magical happens if you let them rest a night. Trust me, the flavors develop so do your best to eat these the next day. </i></div>
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<b>The Goods:</b> Makes about 22 cookies<br />
2 1/4 cups unbleached all purpose flour<br />
1 1/2 tsp baking soda<br />
2 tsp cinnamon<br />
1 1/2 tsp ground cloves<br />
1 tsp salt<br />
1/2 cup vegetable shortening, room temperature (try to buy non-trans fat brand like Spectrum)<br />
6 Tbs unsalted butter, room temperature<br />
1 1/2 cups light brown sugar<br />
2 eggs<br />
2 tsp fresh ginger, peeled and grated<br />
1/3 cup molasses<br />
1/2 cup granulated sugar (such as unrefined cane sugar)<br />
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<b>The Deal: </b><br />
1. In a medium bowl combine the flour, baking soda, cinnamon, ground cloves, and salt and mix with a whisk to evenly blend. Set aside.<br />
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2. In a large mixing bowl with electric mixers, cream shortnening, butter, and brown sugar until smooth and pale in color. Add the eggs one at a time, mixing until incorporated and scraping down the sides of the bowl between each addition. Add the ginger and molasses, and mix to blend well. Scrape down the sides of the bowl again.<br />
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3. Using a rubber spatula, fold half of the flour mixture into the wet mixture. After the first half is incorporated, add the remaining flour and continue folding gently until all of the flour has been absorbed. Scrape down the sides of the bowl, cover it with plastic wrap and place in the fridge for at least two hours. You CANNOT skip this step, the dough will be way too sticky without chilling.<br />
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<i>At this point the dough can hold for up to 4 days</i><br />
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4. Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper or a silicone liner. Pour the granulated sugar into a pie pan or shallow bowl.<br />
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5. When dough is solid and cool enough to handle without horrible sticking, scoop it out of the bowl and roll it into balls a scant 2 inches in diameter. Toss each ball gently in the sugar, and then place them on the baking sheet (about 6-8 per sheet), leaving 3 inches between each ball. Bake cookies on the center rack of oven for 15-17 minutes, until golden brown and slightly puffed. Let cool on baking sheet for 15 minutes before transferring to a rack. Repeat with two more sheets.LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-46250350033901722292011-11-02T11:01:00.000-07:002011-11-02T11:01:55.308-07:00Baked Sweet Potatoes with Ricotta Bruschetta and Caramelized Onions<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Little bites of fall heaven</td></tr>
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Creating recipes is tough, yall. This dish was inspired by a need to use up some food in my kitchen. It was a very make it up as I go type dinner that happened to work out well. Score, there is usually about a 50/50 shot of that. I knew I needed to use a half empty container of ricotta and already had flagged a recipe for ricotta bruschetta in one of Barefoot Contessa's cookbooks. The recipe called for the cheese mixture to be served on toasted bread, but I wanted to healthy that up a bit. That began the elaborate process of looking around my kitchen to see what else I could use. My eyes surveyed the bowl of local vegetables on the counter and honed in on some boring looking sweet potatoes. Of course we all know how far from boring sweet potatoes taste, but they are not lookers. Yellow onions hid underneath the sweet potatoes, just hoping to get thrown in the mix. My college roommate and I used to make these baked sweet potatoes that were so (oooooooo) good, and since I had local sweet potatoes I figured might as well combine two awesome recipes to see what would happen.<br />
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Success! Baked Sweet Potatoes topped with an herby ricotta mixture finished with sweet caramelized onions were in fact little bites of savory goodness. Baking the sweet potatoes gave them a lovely soft texture while the breadcrumbs added a needed crunch. The ricotta bruschetta was light and full of all the right herbs, while caramelized onions finished it off with a hit of sweetness. I'm sure I could improve on this recipe, and will certainly try, but for now it's pretty freaking good. It is a good main course, served with a side of green vegetables, but would also make a great appetizer. As an appetizer I would try to get small thin sweet potatoes as to make them bite sized. I used large sweet potatoes, which required a plate and a fork if you consider yourself fancy.<br />
Sliced avocado was what I wanted to top these with first, but they were all rock hard and expensive at the grocery store. The onions were delicious, but I bet you could top this with fresh tomatoes, avocado, perhaps evenly lightly sautéed mushrooms. All the vegetables used in this (except the herbs) are seasonal, and the greens, browns, and orange are perfect fall colors to decorate your dinner plate.<br />
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<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Ricotta Bruschetta with Baked Sweet Potatoes</span></b></div>
<div style="text-align: center;">
<span class="Apple-style-span"><i>Adapted from my brain, with help from the Barefoot Contessa.</i></span></div>
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<b>The Goods:</b> Serves 4-6 as main course<br />
2-3 large sweet potatoes, sliced 1/4 inch<br />
2 cups breadcrumbs ( I prefer panko, just read the ingredients before you buy them)<br />
4 tablespoons (more or less) of butter, melted plus 2 tablespoons for the onions<br />
2 cups ricotta<br />
3 tablespoons scallions white and green parts, minced<br />
2 tablespoons fresh dill, minced<br />
1 tablespoon fresh chives, minced<br />
1 large yellow onion, halved and sliced in 1/8 inch slices<br />
Kosher salt and freshly ground pepper to taste<br />
<br />
<b>The Deal:</b><br />
1. Preheat oven to 375 degrees and grease 2 large cookie sheets. First caramelize your onions: In a large saute pan on medium high heat melt 2 tablespoons of butter. Add onions and saute until lightly browned, about 10 minutes. Stir frequently. Reduce heat to medium (or medium low depending on your burner) and cook onions until soft and browned, about 40 minutes. Only stir occasionally, but watch for burning. If they begin to burn reduce heat.<br />
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2. Set up your breading station. Place melted butter in a shallow bowl. Then place breadcrumbs and a good dash of salt and pepper in second bowl. Coat sweet potato in butter, letting excess butter drip off, then dredge in the breadcrumbs being sure it is evenly coated. Place on the greased cookie sheet. Repeat with remaining sweet potatoes. Bake until lightly browned and soft, about 20-25 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7xjs9JMT0D4vdgG4chr9a2GA7oM3wd9DVuG3vOePCkMoGMUQ6Vx_80Fxq-ynJJ0mmXgFCRXkh7avcOeqeqQxbCu6Aty9vkg2q0yuT7FMEFB69A_E4R_SQEqSsVAac7bRQzzmLi7ILIU/s1600/DSC03682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7xjs9JMT0D4vdgG4chr9a2GA7oM3wd9DVuG3vOePCkMoGMUQ6Vx_80Fxq-ynJJ0mmXgFCRXkh7avcOeqeqQxbCu6Aty9vkg2q0yuT7FMEFB69A_E4R_SQEqSsVAac7bRQzzmLi7ILIU/s400/DSC03682.JPG" width="400" /></a></div>
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3. While sweet potatoes are cooking, make your ricotta bruschetta. Combine the ricotta, scallions, dill, chives, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZjfQflBv7GG7XulpndHgLhZpjibXyX8fXo2o7ChDa4Ns3xld252M-NkuVl4IAHYs6xbfMDsc4HKSOX017O8te-hrsXu6U1q81zzuNJn3GQPgX75px3SQ-JssTUTRuVGYrHcID5W6Jso/s1600/DSC03687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZjfQflBv7GG7XulpndHgLhZpjibXyX8fXo2o7ChDa4Ns3xld252M-NkuVl4IAHYs6xbfMDsc4HKSOX017O8te-hrsXu6U1q81zzuNJn3GQPgX75px3SQ-JssTUTRuVGYrHcID5W6Jso/s400/DSC03687.JPG" width="400" /></a></div>
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4. Once your sweet potatoes and caramelized onions are ready, assemble your dish. Place 1 breaded sweet potato on the plate, followed by a heaping tablespoon of ricotta mixture, and finish with a a good dash of onions. Serve immediately.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyac1AdxDeU3xPjH01jynhh8DSnbjY1AutsftmDHnnkViqu-Nj-Wlo7FT8B-mUyA7GOROXvuzXKQzm1TyIG8zyQT7wres1uxpoyJ0J07ebV5_AOjjnrnG-jg_0VWfvlmSpd6wkXd_2Ww0/s1600/DSC03705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyac1AdxDeU3xPjH01jynhh8DSnbjY1AutsftmDHnnkViqu-Nj-Wlo7FT8B-mUyA7GOROXvuzXKQzm1TyIG8zyQT7wres1uxpoyJ0J07ebV5_AOjjnrnG-jg_0VWfvlmSpd6wkXd_2Ww0/s640/DSC03705.JPG" width="640" /></a></div>LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-52616939238701027362011-10-30T14:19:00.000-07:002011-10-30T14:19:11.999-07:00Criss Cross Apple Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAvCBZqr5sbj6eJmmFirqilMj8ANpY9CK05Ky5KTWsOEl_udu9T1P5KguIHPukSWK9OTAbHSdeomYH2VfkCtp7gU51B3Ox5gzE1PWbvEAj-Eonz4VBnwuc1Tn5ni4S81W_tPAt2eoWsU/s1600/DSC03589.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAvCBZqr5sbj6eJmmFirqilMj8ANpY9CK05Ky5KTWsOEl_udu9T1P5KguIHPukSWK9OTAbHSdeomYH2VfkCtp7gU51B3Ox5gzE1PWbvEAj-Eonz4VBnwuc1Tn5ni4S81W_tPAt2eoWsU/s640/DSC03589.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yeah, I got sauce.<br /><div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;">As I've mentioned, I'm on an apple binge. Who knows when the insanity will stop? I'm not sure yet, but I'll let you know. For now Applefest 11 continues in my kitchen, with no end in sight. The reason for making apple sauce was one of necessity. I had a whole crap ton (that's the scientific measurement) of apples that needed to get gone. I was in a lazy (read grumpy) mood so did not want to do anything to complicated or time consuming. I stumbled across this apple sauce recipe which looked simple and delicious; Sweet, the two things I was looking for.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Apples and Apples and Apples and Apples.</td></tr>
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Now there are several different ways to make apple sauce, this is just one that looked appealing to me. I will as always try other recipes, given this one only lasts a few days in the fridge and I would prefer to find a recipe that lasts a few weeks. Other than that I loved the simple apple flavors and the chunky consistency. This is also an easy way to make a healthy dessert. You can also use apple sauce in recipes, I recently made a carrot cake (recipe coming soon) that uses apple sauce which was delicious. Anyway apples are freaking everywhere right now, so go get you some apples and sauce it up. </div>
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<div>
<br /></div>
<div>
<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Classic Apple Sauce</span></b></div>
<div style="text-align: center;">
<span class="Apple-style-span"><i>Adapted from Simply Recipes</i></span></div>
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<div>
<i>Be sure to use good cooking apples such as Jona Gold, Mcintosh, Granny Smith, Fuji or Golden Delicious. The sugar measurements are just suggestions, use more or less depending on your preference. </i></div>
<div>
<b>The Goods:</b> </div>
<div>
3 to 4 pounds apples, peeled, cored and quartered</div>
<div>
3 strips lemon peel-use a vegetable peeler to make strips</div>
<div>
2 tablespoons freshly squeezed lemon juice</div>
<div>
3 inches of cinnamon stick</div>
<div>
1/4 cup brown sugar </div>
<div>
up to a 1/4 cup white sugar</div>
<div>
1 cup of water</div>
<div>
1/2 teaspoon salt</div>
<div>
<br /></div>
<div>
Serve with yogurt, ice cream, or a small drizzle of half and half. </div>
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<br /></div>
<div>
<b>The Deal: </b></div>
<div>
1. Place all ingredients in a large pot. Cover and bring to a boil. Lower heat and simmer for 20-30 minutes or until apples are very soft. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1F-k4RqPG2_yCWzr9llJqu_Y_5NEUXMkWNmkB-9AO8v2vl7WihS5OTZODVXOGS-HPjGESR1RtszOCif267rnGAfv2DNoizhMtAJHFHiPsBhcOHdo6Rh-1Il-LG5I_EPKNfG5bb0oTFNU/s1600/DSC03576.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1F-k4RqPG2_yCWzr9llJqu_Y_5NEUXMkWNmkB-9AO8v2vl7WihS5OTZODVXOGS-HPjGESR1RtszOCif267rnGAfv2DNoizhMtAJHFHiPsBhcOHdo6Rh-1Il-LG5I_EPKNfG5bb0oTFNU/s400/DSC03576.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Throw everything in a pot</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8ZzpeVRX1_VTglwZ4dtJSctKRJneeI3H26UcQvLTz4xCq6r7v4ACuqwhJ7EehkFzgP4K_9HD8lQ7e1bAuK33g3axTu3HI73EsEl6sUCmbBxLAI7XyyZT4biS9u2edQwKQVJjKLm9lLc/s1600/DSC03579.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8ZzpeVRX1_VTglwZ4dtJSctKRJneeI3H26UcQvLTz4xCq6r7v4ACuqwhJ7EehkFzgP4K_9HD8lQ7e1bAuK33g3axTu3HI73EsEl6sUCmbBxLAI7XyyZT4biS9u2edQwKQVJjKLm9lLc/s400/DSC03579.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmer the crap out of it. </td></tr>
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2. Remove from heat and discard lemon peels and cinnamon stick. Mash with a potato masher. Serve warm or refrigerated. This will only keep in the refrigerator in an air tight container for a few days.</div>
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<div>
<i>You can also freeze it for up to one year, just defrost before using.</i></div>
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</div>LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-90851548436856188432011-10-27T07:52:00.000-07:002011-10-27T07:52:16.524-07:00Ginger Apple Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ehwCmZ6jWy2y7LheXF_TmJZISdAs1LQz2jvG3mI0OzSunpErCB_fangpISl8ZSruqRd2nE0hvPxVKKx8kBv7dbrc07k5N5axYGJvScF5eYGA7vPit92oljOq9EG-hwAL6O68ETo1k-Q/s1600/DSC03506.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ehwCmZ6jWy2y7LheXF_TmJZISdAs1LQz2jvG3mI0OzSunpErCB_fangpISl8ZSruqRd2nE0hvPxVKKx8kBv7dbrc07k5N5axYGJvScF5eYGA7vPit92oljOq9EG-hwAL6O68ETo1k-Q/s640/DSC03506.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love the red and green peels peaking through</td></tr>
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I seem to be on an apple binge. I suppose in trying to cook seasonally I may go a little overboard sometimes. I will also admit, I'm a fruit-aholic. It's rare for me to find a fruit I don't like, and by like I mean eat in ridiculous portions. During strawberry season I believe I ate enough strawberries to be part one. So as fall approaches with its squash and root vegetables the fruit selection is fairly slim. Sure there are pears, but there aren't a ton of those around these parts. Then of course there are the incredibly non local bananas, mangos and my personal favorite pomegranates. Apples are the local fruit at the market, so I'm doing my best try as many different recipes as I can. Trying to figure out which type I like best Jona Gold, Pink Lady, Stayman, Winesap, is a task I am happy to take on.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaSr66zvwireWWM2b0IYWdkZNYGNzf-bnmTiflN9F9BmDi_mxHBE5O-ULOCzuddiyWX-bBzuhLd8oTwCrXqIfn-KGEls1qktWljek1Je6M435iM2zhSyboBRMOIawbvcLOtnMp51QVio/s1600/DSC03521.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaSr66zvwireWWM2b0IYWdkZNYGNzf-bnmTiflN9F9BmDi_mxHBE5O-ULOCzuddiyWX-bBzuhLd8oTwCrXqIfn-KGEls1qktWljek1Je6M435iM2zhSyboBRMOIawbvcLOtnMp51QVio/s640/DSC03521.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love how earthy it looks. Or is that just me? </td></tr>
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When I saw this recipe on 101 Cookbooks, I knew I had to try it. A cake that has only half a cup of sugar, 1/4 cup of butter, whole wheat flour and no frosting? Might I even dare say a healthy cake? I do! I dare! This is about as healthy a cake you can make while still using standard ingredients. This cake really knocked my pants down (Not that hard to do given I'm such a food newbie. Or if you are healthy boyfriend....) It was moist and had a lovely apple fall flavor. The bits of apple chunks were a treat in my mouth, a juicy surprise surrounded by moist cake and subtle ginger flavor. If you are not a fan of ginger, you can just omit it, as it was not in the original recipe. Though you may want to ask yourself why you don't like ginger, what is WRONG with you?! Along with apples, I'm also on a ginger binge tossing it in any recipe I can. I think the ginger and apple pair beautifully together, but the cake will still be delicious without it. This adorable cake would be a great one to bring to a fall party, and I know kids love it too. The cinnamon and apple chunks make it sweet enough that it doesn't taste "healthy". The kids don't need to know it only has half a cup of sugar.<br />
The recipe calls for only red apples, but I did not have enough red ones so I used one green apple. I liked the multi-colored touch, but use all the same type of apple if possible.<br />
<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Ginger Apple Cake</span></b></div>
<div style="text-align: center;">
<span class="Apple-style-span"><i>Adapted from 101 Cookbooks</i></span></div>
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<b><span class="Apple-style-span" style="font-size: large;"><br /></span></b></div>
<i>If you don't have whole wheat pastry flour, feel free to substitute all purpose flour. Make sure to leave the peels on the apples, it won't be nearly as pretty without that touch of color.</i><br />
<b>The Goods: </b>Makes one cake<br />
2 cups sweet crisp red apples, cut into 1/4 inch cubes (peels on)<br />
2 1/2 cups whole wheat pastry flour<br />
1 tablespoon baking powder<br />
2 teaspoons cinnamon<br />
2 teaspoons fresh ginger, grated<br />
Dash Nutmeg (optional)<br />
1/2 cup dark brown sugar, lump free<br />
1/2 teaspoon fine grain salt<br />
2 eggs<br />
1 cup buttermilk<br />
1/2 cup walnuts, lightly toasted* and roughly chopped (optional)<br />
1/4 cup butter, melted and cooled a bit<br />
3 tablespoons large grain sugar<br />
1 lemon, juiced<br />
<br />
<b>The Deal:</b><br />
1. Preheat oven to 400 F degrees, racks in the middle. Butter and flour one 9-inch square baking dish or tart pan. Place chopped apples in a bowl of water and lemon juice, set aside. Combine flour, baking powder, cinnamon, nutmeg, brown sugar, and salt in a large bowl. In a smaller bowl whisk together the eggs and buttermilk. Then whisk in butter and ginger. Pour the buttermilk mixture over the flour mixture and stir until barely combined-careful not to over mix. Drain the apples, then fold apples and half of the walnuts into the cake batter.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCT_UOqN8afqh-ytiGmDZqRm7Leyht5Hvp21dFhjohqPDpJYGAJKIJOGdYPicFCCvL1d5l7IdbDdTfDZXfCWc-oJg3wqgpqsnxkfGb5lY2Bs2GvB5gR_XKX0vx4jWX0EcfGbE4AeiPV0s/s1600/DSC03494.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCT_UOqN8afqh-ytiGmDZqRm7Leyht5Hvp21dFhjohqPDpJYGAJKIJOGdYPicFCCvL1d5l7IdbDdTfDZXfCWc-oJg3wqgpqsnxkfGb5lY2Bs2GvB5gR_XKX0vx4jWX0EcfGbE4AeiPV0s/s400/DSC03494.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making your batter</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fQgx2a5IVpp_xyC2uHkjZLUxjOOT6acb1MLNYa31ZXdgYbHKjy8T5_VAZLsLpw-iRfJQ-bM0n9cu2zJH7npIMKPtxtNPH7KV685vy5ZbMgs3Uy9A4bvgQJmI4RYt48fidz6BdPFjua8/s1600/DSC03499.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fQgx2a5IVpp_xyC2uHkjZLUxjOOT6acb1MLNYa31ZXdgYbHKjy8T5_VAZLsLpw-iRfJQ-bM0n9cu2zJH7npIMKPtxtNPH7KV685vy5ZbMgs3Uy9A4bvgQJmI4RYt48fidz6BdPFjua8/s400/DSC03499.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Folding in your drained apples and nuts</td></tr>
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2. Spoon batter into the prepared pan, pushing it out toward the edges. Sprinkle with most of the large sugar and the remaining nuts. Bake for about 20-25 minutes or until the cake is just set and a touch golden on top. Serve warm or at room temperature.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHsSYzfRyKv-j6JTgNsatlx2fkYRK8L5oH1HZ-5FAznrJ8e-NreZ5WTkOLYmWBaJxNELjw0cQ3T5L2J3XT5B62w4dNQOZKNX4_8IR-HUTQwhZwCBx1el6Q-5rgm7c_pp2pN_qi5_xoEc/s1600/DSC03503.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHsSYzfRyKv-j6JTgNsatlx2fkYRK8L5oH1HZ-5FAznrJ8e-NreZ5WTkOLYmWBaJxNELjw0cQ3T5L2J3XT5B62w4dNQOZKNX4_8IR-HUTQwhZwCBx1el6Q-5rgm7c_pp2pN_qi5_xoEc/s400/DSC03503.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
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*To toast walnuts, place in a skillet on medium heat. Heat until VERY lightly browned, about 5-10 minutes. They should smell toasted. Watch carefully, it's very easy to burn your nuts. (Insert nut joke of your choice here)LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-33344800960652511902011-10-26T09:02:00.000-07:002011-10-26T09:03:26.619-07:00Fresh Vegetable Sauce with Pasta<div class="separator" style="clear: both; text-align: center;">
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This is a really quick way to eat your vegetables and have dinner on the table in under 20 minutes. This dish appealed to the lazy daisy inside me, who doesn't always want to spend an hour or two cooking on a weeknight. Sometimes I need something quick, that is also nutritious, and of course yummy. Especially when cooking for healthy boyfriend, he is not a fan of the ole bread and cheese dinner I used to be so fond of. It's good to keep him around because he is constantly making sure there is enough healthy food on the dinner plate.<br />
This sauce is easy, and most of the vegetables are in season right now. Not sure about the rest of the country but in NC you can still buy tomatoes, eggplant, onions, and garlic at the farmers market.<br />
The combination of these vegetables was lovely, which makes sense given they all grow around the same time. Food that grows to together, stays together. Or should anyway.<br />
Only a few chops and 15 minutes stands between you and a healthy dinner!<br />
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<b><span class="Apple-style-span" style="font-size: large;">Pasta with Fresh Vegetable Sauce</span></b></div>
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<i>Adapted from Jacques Pepin's Table</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2tUenOEozU5RTVQS9s4ubuzoUbDMYqt_aBZPhn5gyxOcgb16RFyH34FGpk5mGuvCpXGhpOHrmE2Ofdnp3ugDgMsAq8tj2AyKzLaNj81x6iD7-TP4VZGBwaoUPHRMbu9wKq7WVDhpzag/s1600/DSC03392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2tUenOEozU5RTVQS9s4ubuzoUbDMYqt_aBZPhn5gyxOcgb16RFyH34FGpk5mGuvCpXGhpOHrmE2Ofdnp3ugDgMsAq8tj2AyKzLaNj81x6iD7-TP4VZGBwaoUPHRMbu9wKq7WVDhpzag/s640/DSC03392.JPG" width="640" /></a></div>
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<i>Be sure to boil the pasta-cooking water before you begin the vegetable sauce. It only takes about 7 minutes to make the sauce and 8 minutes to cook the pasta, so have your water boiling before you begin.</i></div>
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<b>The Goods: </b>Serves 4</div>
<div>
1/2 pound spaghetti (number 4)<br />
1/4 cup virgin olive oil<br />
1 large red onion (1 1/2 cups), halved and thinly sliced<br />
1 small eggplant (6 ounces), diced into 1/2-inch pieces<br />
3-4 cloves garlic, minced or crushed<br />
2 ripe tomatoes (12 ounces), seeded and cut into 1/2-inch pieces<br />
1 teaspoon salt<br />
1/2 teaspoon freshly ground pepper<br />
2 tablespoons parsely, coarsely chopped<br />
2-3 tablespoons freshly grated parmesan cheese<br />
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<b>The Deal: </b></div>
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1. Bring water to a boil. Add pasta, return water to a boil, and cook for about 8 minutes, until pasta is just tender to bite.<br />
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2. Meanwhile heat the oil in a large saucepan and saute the onions and eggplant until soft and browned, 6 to 7 minutes. Remove the pan from heat and mix in the garlic. Add tomatoes, salt, and pepper. Mix throughly and set aside.<br />
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<tr><td class="tr-caption" style="text-align: center;">Accidently diced my onion, but just slice thin into strips</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkLxmhbCAfifF9dh_wLUmM4mkekl-7y1vA_i-LM6KucUhyphenhyphen17qBV-ovQu12TVLAUtknvy_eIaHVA-5zEOEOgFBb_BDvDyz-3KOlD9MJAR64ZvdryV2snTIHHH0orm2_souFgGXhfqGkMA/s1600/DSC03386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkLxmhbCAfifF9dh_wLUmM4mkekl-7y1vA_i-LM6KucUhyphenhyphen17qBV-ovQu12TVLAUtknvy_eIaHVA-5zEOEOgFBb_BDvDyz-3KOlD9MJAR64ZvdryV2snTIHHH0orm2_souFgGXhfqGkMA/s400/DSC03386.JPG" width="400" /></a></div>
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3. Remove 1/3 cup of the pasta cooking water, and add it to the eggplant mixture. Drain the pasta, add it to the saucepan, and toss to coat it with the vegetables. Serve immediately, and sprinkle with parsley and parmesan to taste. </div>LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0tag:blogger.com,1999:blog-6987573532084248657.post-88159176519942521712011-10-23T09:47:00.000-07:002011-10-23T09:47:21.387-07:00Carrot Pie? Carrot Tart? Delicious? Yes!<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoBUM-WMopSs7WzabSG8LzOMV5THAeBlZjb2B4BLyRblLGaWbtCEr5gnhQ-aMMw0ZGQdWT8FJstjN8ZpKb3SDpEkSWfR_BJXw8mqBkYoC_US8LxDunj5Y9GsWL0UwWIWv_6_qRZoD5Uo/s1600/DSC03537.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoBUM-WMopSs7WzabSG8LzOMV5THAeBlZjb2B4BLyRblLGaWbtCEr5gnhQ-aMMw0ZGQdWT8FJstjN8ZpKb3SDpEkSWfR_BJXw8mqBkYoC_US8LxDunj5Y9GsWL0UwWIWv_6_qRZoD5Uo/s640/DSC03537.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red carrots on the outside, orange on the inside. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3xuRdqqhkgKC8guh3_cO3dRkQpPDO6DUqXxNv3945nZsqEdrfPp3l5Wit4TEm_dqNhthj8K59uQnQ8QV_gz4z__zaRB5kqZQTchD4C2k_UZXFSuf2d8R7a9gpWptfVVfc0p1c1VMZR4/s1600/DSC03416.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3xuRdqqhkgKC8guh3_cO3dRkQpPDO6DUqXxNv3945nZsqEdrfPp3l5Wit4TEm_dqNhthj8K59uQnQ8QV_gz4z__zaRB5kqZQTchD4C2k_UZXFSuf2d8R7a9gpWptfVVfc0p1c1VMZR4/s640/DSC03416.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I mean how could I NOT buy these? </td></tr>
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I would cook this dish for the smells alone. Have you ever boiled carrots in orange juice and ginger? If they made a perfume that smelled like that, I would buy it. Not sure where I would wear it, and for that matter I don't wear perfume to begin with....Point is making this dish was a treat for my nose. My mouth as well, but my kitchen smelled like heaven. I love dishes that smell so intoxicating you can't help but but drool while preparing them.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwOdCEZBhkXT4yh4Zb6CNTvHE8Sp-LJkkCnuiXXsrGu7wn4b5jVUCjjzgZ3PS-UbHRoHKATlAkpi9mtHEI7gCBv_WILDHGznTgWRVS2YnPOcrb6dAaW9hhG7a56H3xRxUaCohXlv7OOg/s1600/DSC03562.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwOdCEZBhkXT4yh4Zb6CNTvHE8Sp-LJkkCnuiXXsrGu7wn4b5jVUCjjzgZ3PS-UbHRoHKATlAkpi9mtHEI7gCBv_WILDHGznTgWRVS2YnPOcrb6dAaW9hhG7a56H3xRxUaCohXlv7OOg/s640/DSC03562.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Come on, you know that is pretty cute. </td></tr>
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This pie, which kinda looks like a tart, was made on a day I really needed comfort. Something simple, beautiful, and different. I'm not quite sure how to describe it, part pie, part tart, part carrot cheesy goodness, all parts DEEEElicious. I would love to try this recipe with other vegetables, given how simple it was. Sure it took some time, but you can make the filling or the whole pie a few days in advance. You can also make the crust in advance which will cut your kitchen time in half.<br />
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The sweetness of the the cinnamon paired beautifully with the spicy ginger and the ricotta cheese gave the whole dish a lovely texture. Parmesan with is salty nutty flavor could pretty much get put on a kitchen counter and I would eat it. And have, right off the counter.<br />
The crust was nice and crunchy on the outside while still being chewy on the inside. It was sturdy enough for this hearty cheese carrot filling. There is a similar recipe with mushrooms, which I will have to try when I like mushrooms more. As for now, I love me some carrots. This dish was perfect for a fall evening.<br />
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The carrots were from the local market, carrots are still in season so try to buy local organic ones if you can. You may notice from the pictures, I also used some butternut squash, because I did not have enough carrots, so I threw in a mini squash. I would like to try this dish with only squash sometime soon. Though I should probably have a few nights devoted to green vegetables or big salads before I make another pie. Pie Sigh.<br />
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This is a great dish for a party, cute and different while still being easy and cheap. So come on, this is the kind of bunny food anyone will love. </div>
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<b><span class="Apple-style-span" style="font-size: large;">Savory Carrot Pie</span></b></div>
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<span class="Apple-style-span"><i>Adapted from Almost Vegetarian</i></span></div>
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<i>The filling can be made up to two days in advance, tightly covered and refrigerated. The whole pie can be refrigerated tightly wrapped for up to three days. If you don't have Majoram, you can use thyme, oregeno or basil as a substitute. </i><br />
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<b>The Goods:</b><br />
1 recipe <a href="http://formerfoodjunkie.blogspot.com/2011/10/feelin-savory-ive-got-dough-for-you.html">Savory Pie Dough</a><br />
3/4 pound carrots, peeled and sliced<br />
2 bay leaves<br />
2 teaspoons fresh ginger, grated<br />
1 cup fresh orange juice<br />
2 cups water (or to cover)<br />
1/2 teaspoon ground cinnamon<br />
Pinch ground nutmeg<br />
Pinch dry majoram, crumbled<br />
1 large egg, lightly beaten<br />
1 cup part-skim ricotta cheese<br />
1/2 cup grated parmesan cheese<br />
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<b>The Deal: </b><br />
1. Prepare the dough for the Savory Pie. In a large saucepan, combine the carrots, bay leaves, ginger, orange juice, and water to cover. Bring to a boil over medium-high heat, cover and turn heat down to medium and simmer until the carrots are mushy, about 20 minutes. Preheat oven to 400 degrees.<br />
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<tr><td class="tr-caption" style="text-align: center;">Boiling your carrots. Caution. Will smell crazy delicious.</td></tr>
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2. Pick out bay leaves. Using a slotted spoon, transfer carrots to the work bowl of a food processor. Puree in pulses, being careful the mixture doesn't become watery. Add cinnamon, nutmeg, and majoram and process briefly until smooth. Transfer to a bowl and stir in egg, ricotta cheese and parmesan cheese until combined.<br />
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<tr><td class="tr-caption" style="text-align: center;">Stirring your egg, ricotta, and parmesan</td></tr>
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<span class="Apple-style-span" style="font-size: small;">3. Roll out your dough on a 12 inch square of parchment into a round 10 inches in diameter. Pile the carrot filling in the center and spread it leaving a 2 inch margin all around. Bring the dough up on all sides as if you are going to encase the filling, but leave a 6 inch "window" in the center. Crimp dough around the sides to hold it in place.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2yhFuJB8B9HFHPecVdc7_gzfGusIFfyVsbN_yfPltc3UN0IPz2qflEDqtWsKo-jzGNmaozGxcTo58i0aE-95K-k44KsP0gBv7Mg06suKNHIBikCA4eCWEEjlXuj9-w1nhmYN93_4MiU/s1600/DSC03551.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2yhFuJB8B9HFHPecVdc7_gzfGusIFfyVsbN_yfPltc3UN0IPz2qflEDqtWsKo-jzGNmaozGxcTo58i0aE-95K-k44KsP0gBv7Mg06suKNHIBikCA4eCWEEjlXuj9-w1nhmYN93_4MiU/s400/DSC03551.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All ready to bake.</td></tr>
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<span class="Apple-style-span" style="font-size: small;">4. Transfer to a baking sheet or preheated pizza stone, and bake until crust is a deep golden and the filling is set. If the crust browns before the filling sets, cover with foil, lower the heat to 300 degrees and bake about 10 minutes more. Serve hot.</span></div>LBunnyhttp://www.blogger.com/profile/16214912591745995828noreply@blogger.com0