tag:blogger.com,1999:blog-69174513895820330942024-02-06T21:34:33.655-08:00The Sizzling Spoon"LIFE ITSELF IS THE PROPER BINGE" -Julia ChildLjoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-6917451389582033094.post-62204779672258333032011-07-28T10:42:00.000-07:002011-07-28T10:42:11.910-07:00One Ingredient Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzfao6xA2grjNkbDDJm-oo6lhTpLtHcvcbIw8dzc3MHLeIHEJ29FRJvqS4yLsJqUKWUjuIleqOzUGWE-KOE_HWfTQMeFJM0YuhzrIqGTpiw9OpszW_5sO8uhd0K0g84jMC6jsu_RDccc/s1600/DSC_0021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzfao6xA2grjNkbDDJm-oo6lhTpLtHcvcbIw8dzc3MHLeIHEJ29FRJvqS4yLsJqUKWUjuIleqOzUGWE-KOE_HWfTQMeFJM0YuhzrIqGTpiw9OpszW_5sO8uhd0K0g84jMC6jsu_RDccc/s640/DSC_0021.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="text-align: center;">Okay so who knew you could make ice cream with one ingredient? I guess the whole food blogging community did except me. But now I do!! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">There's no cream so technically it isn't "ice cream" but whatever. What's the secret ingredient? </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">BANANAS!</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgf9VqmeXSS-qJqOI1UlIyH_I-lPqLqgQQmNTJDywoC-S1QRgugiQ9eIywbbL2t7K1Rr4OwgO6k8V-0Mb_YwHcVvbGuV3uTk6oUNqJZrHCznEl3x2E7aNnqVN7-PqBXsQPPb3ptjTW2g/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgf9VqmeXSS-qJqOI1UlIyH_I-lPqLqgQQmNTJDywoC-S1QRgugiQ9eIywbbL2t7K1Rr4OwgO6k8V-0Mb_YwHcVvbGuV3uTk6oUNqJZrHCznEl3x2E7aNnqVN7-PqBXsQPPb3ptjTW2g/s640/DSC_0003.JPG" width="640" /></a></div><br />
<div style="text-align: center;">All you have to do is slice the bananas and freeze for at least an hour or so. Then remove from the bag and pulse until creamy and light. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEJh6tVZGDNYltyTpQ-o668h26EKThSirkMPMB4odphr7yACpK5jU2r2wpud6M1OviexiXf5mnN7LkWxhRQNV1b1ZtYuzbL1mHKq-io5ZecLfksVAgCm2hAoZmDvwa2ibLwYV0AXtNWw/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEJh6tVZGDNYltyTpQ-o668h26EKThSirkMPMB4odphr7yACpK5jU2r2wpud6M1OviexiXf5mnN7LkWxhRQNV1b1ZtYuzbL1mHKq-io5ZecLfksVAgCm2hAoZmDvwa2ibLwYV0AXtNWw/s640/DSC_0019.JPG" width="640" /></a></div><br />
<div style="text-align: center;"><b>Ingredients:</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">4 bananas<br />
<br />
any additions:<br />
honey<br />
cocoa powder<br />
nutella (highly recommend)<br />
walnuts<br />
peanut butter<br />
maple syrup<br />
<br />
<b>Directions:</b><br />
<br />
Peel bananas and cut into slices. Place in a plastic bag and freeze for up to 1 1/2 hours.<br />
<br />
Remove from the bag and place the bananas into a food processor. Pulse until creamy and light. If using honey, add while pulsing or drizzle on top.<br />
<br />
Once creamed, place in the freezer to harden. This makes it easier to scoop into ice cream balls. <br />
<br />
Enjoy this one ingredient ice cream all summer long!</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com1tag:blogger.com,1999:blog-6917451389582033094.post-22236677947819294112011-07-13T10:28:00.000-07:002011-07-13T20:44:22.311-07:00Sea Salt & Dark Chocolate Chunk Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3aSXVztrtxT-LzPc0LiqkZyiWDQAS33BxKl-_iSQ3KMDqsDJcvvPMq0GPXsOuUNJh0FxetgiHdVCtPstEH95GafUU8kIjn2zbygutKOWCmnFJeNJC9yfG0gWZV4EuM-HZnYRuDizCv_Y/s1600/DSC_0009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3aSXVztrtxT-LzPc0LiqkZyiWDQAS33BxKl-_iSQ3KMDqsDJcvvPMq0GPXsOuUNJh0FxetgiHdVCtPstEH95GafUU8kIjn2zbygutKOWCmnFJeNJC9yfG0gWZV4EuM-HZnYRuDizCv_Y/s640/DSC_0009.jpg" width="425" /></a></div><br />
<div style="text-align: center;">Imagine...a bite of decadent, ooooozing chocolate, that's surrounded by brown sugar and a kick of sea salt. </div><br />
<div style="text-align: center;">What's better than a chocolate chip cookie? After searching online and reading about whether or not to make brown butter chocolate chip cookies, sea salt or just stick the with original, I decided to go with a dark chocolate chunk sea salt cookie. What a mouthful right? Well the name is fitting for this outrageous recipe because these cookies are so good I don't know if I will ever stray from these. How had I been so naive to only use chocolate chips instead of chunks before?</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirONlxn_NOxCoGjKgG5B5fLQ2BnomKQLDUJs6DuRWWt-u3y9iyiP4orfrfIaR1P4IKMwrMUHtc0XfzJQGM7ypYYJUqTHW1j07uyhRLEw2KNuB-NEN5X-pZu8IJbwAU0zavrOlTFoPB4Vc/s1600/DSC_0087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirONlxn_NOxCoGjKgG5B5fLQ2BnomKQLDUJs6DuRWWt-u3y9iyiP4orfrfIaR1P4IKMwrMUHtc0XfzJQGM7ypYYJUqTHW1j07uyhRLEw2KNuB-NEN5X-pZu8IJbwAU0zavrOlTFoPB4Vc/s640/DSC_0087.jpg" width="425" /></a></div><br />
<div style="text-align: center;">After visiting Seattle, where they sell a wonderful treat that consists of dark chocolate with sea salt on top, this ultimate combination has haunted my mind daily. It's invaded my life more than you could imagine. The other day I went to Trader Joe's and bought salted almonds and a dark chocolate bar just to could get my fix. Not a bad on-the-go snack! Salty & sweet. You just can't go wrong, which is why these cookies are seriously, THE BEST. I made a double batch but they still seemed to vanish once they came out of the oven...sad.</div><div style="text-align: center;"></div><div style="text-align: center;">This recipe is so simple, you never have to use a hand-mixer. Just by combining the butter, egg and brown sugar in a food processor, the mixture is so smooth you can stir it directly into the flour, baking soda and powder. You're not supposed to over-mix the cookie dough, just combine enough to evenly distribute the chocolate chunks which will allow for a wonderfully homemade, fluffy cookie. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XDLgqB0dLPfvkDbdsF2T4Bl-eV5cc7KQXiIt8a-YVkLHsd5mABI_zxehD_vgDKPnQmu6MIiUIQ4n0xDC3AIZDSBflW_pf8uiVtI7MuExk6acirmb8fRAvCEHmC9XymKMl0fJm3t24Uo/s1600/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XDLgqB0dLPfvkDbdsF2T4Bl-eV5cc7KQXiIt8a-YVkLHsd5mABI_zxehD_vgDKPnQmu6MIiUIQ4n0xDC3AIZDSBflW_pf8uiVtI7MuExk6acirmb8fRAvCEHmC9XymKMl0fJm3t24Uo/s640/DSC_0048.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Butter has to be the best ingredient on earth.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8kL8kEYpyxA6R1SOkFQF0ihke8cPF0f4XAX0qMtl9VFs2ov8G9_nsrs0OjGx2cD79XN18hRBxshm2QXLqr2EHI9Wexu307fvnHCSFQJ0D3UtxzKvLrlOdThV0a87jN3ihAcRfNky1FQ/s1600/DSC_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8kL8kEYpyxA6R1SOkFQF0ihke8cPF0f4XAX0qMtl9VFs2ov8G9_nsrs0OjGx2cD79XN18hRBxshm2QXLqr2EHI9Wexu307fvnHCSFQJ0D3UtxzKvLrlOdThV0a87jN3ihAcRfNky1FQ/s640/DSC_0058.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGylaem92aiVwmKoM5hFhXYZJHTs9oDTeCtLklLGLHAGI6_r44Tej2VbxVjecVSNu1J-eTvKFLN3KRbFbYC1cIhIV2KFIqXm5b-gfkAXKOWC9YR2sVBEKosaqn_6n5Px79EjXhyOtWy4/s1600/DSC_0065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGylaem92aiVwmKoM5hFhXYZJHTs9oDTeCtLklLGLHAGI6_r44Tej2VbxVjecVSNu1J-eTvKFLN3KRbFbYC1cIhIV2KFIqXm5b-gfkAXKOWC9YR2sVBEKosaqn_6n5Px79EjXhyOtWy4/s640/DSC_0065.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Combine the wet ingredients with the dry. Don't over-mix, just stir enough to evenly distribute.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-E4rCR6lzzWcZhajl2WBL1fRltL8rS1L8kyEtm81LEV5879-p4qLwhXeDIn8tt4Mp3mMk4Ip-oREfAtuqeQY_k_iGHs-w_SCvXzYVD5L7Zg6ZbJN__q6KSmv5Esp5FIhYetICQ_sJIaE/s1600/DSC_0076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-E4rCR6lzzWcZhajl2WBL1fRltL8rS1L8kyEtm81LEV5879-p4qLwhXeDIn8tt4Mp3mMk4Ip-oREfAtuqeQY_k_iGHs-w_SCvXzYVD5L7Zg6ZbJN__q6KSmv5Esp5FIhYetICQ_sJIaE/s640/DSC_0076.jpg" width="444" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_h1BBtK83ES7tC56YtGzP7dBIVEkvTdmk_ZHoF307Iv0U0RdhoYSPxyGhhfqu9jQHhmi_XWMWnq5NfPP6tSVR1mvZa9QbLrSEGtswmqnYZGyQ1CcFZ8-P7xIcNhaOixtzU70vtZrve4/s1600/DSC_0081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_h1BBtK83ES7tC56YtGzP7dBIVEkvTdmk_ZHoF307Iv0U0RdhoYSPxyGhhfqu9jQHhmi_XWMWnq5NfPP6tSVR1mvZa9QbLrSEGtswmqnYZGyQ1CcFZ8-P7xIcNhaOixtzU70vtZrve4/s640/DSC_0081.JPG" width="640" /></a></div><br />
<div style="text-align: center;">I used 70% dark chocolate that I chopped into small pieces. Mix a little to maintain that rustic cookie feel. Afterward, place the cookie dough in the fridge for 15 minutes.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQDzhhSgZNeG5IImdSSt7GC6kakhsTClKaKrZBT7wbO4yn-IymzT19Z0CejHSaBX0SHYc1uQyCPDgOq5DIF9YnJJVjCmkfPwQYBExx0tmE_07W5GBbIM0VZmVmaEzUkcUveYkyf6KJZY/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQDzhhSgZNeG5IImdSSt7GC6kakhsTClKaKrZBT7wbO4yn-IymzT19Z0CejHSaBX0SHYc1uQyCPDgOq5DIF9YnJJVjCmkfPwQYBExx0tmE_07W5GBbIM0VZmVmaEzUkcUveYkyf6KJZY/s640/DSC_0006.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Roll into a 1 to 1 1/2 tbs. ball and place on a baking sheet with lined parchment paper. This will allow you to easily remove the baked cookies. Sprinkle sea salt on top of the cookie. Using a generous amount really does bring out the rich flavor of the dark chocolate so don't be shy!</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQ-9UBEb9eQ1RG6hlmOY7OBkmGDPO1xCSMVcxkoiNCkEgcibf9aBGQClJmb7klgcenkB4retae8wsJj5druSCsgiw06Itym-UZccI7sVI_ZP-46Txv71txM685G0fWoYNB_rHbUWracY/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQ-9UBEb9eQ1RG6hlmOY7OBkmGDPO1xCSMVcxkoiNCkEgcibf9aBGQClJmb7klgcenkB4retae8wsJj5druSCsgiw06Itym-UZccI7sVI_ZP-46Txv71txM685G0fWoYNB_rHbUWracY/s640/DSC_0012.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">10 1/2 tbsp of unsalted butter</div><div class="separator" style="clear: both; text-align: center;">1 4/5 cup of all purpose flour</div><div class="separator" style="clear: both; text-align: center;">1 egg</div><div class="separator" style="clear: both; text-align: center;">1 cup of brown sugar</div><div class="separator" style="clear: both; text-align: center;">1/4 cup of granulated sugar </div><div class="separator" style="clear: both; text-align: center;">1 1/2 teaspoons of baking powder</div><div class="separator" style="clear: both; text-align: center;">1 1/2 teaspoons of baking soda</div><div class="separator" style="clear: both; text-align: center;">1 1/2 to 2 cups of chocolate (70% cocoa), chopped into chunks</div><div class="separator" style="clear: both; text-align: center;">sea salt</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Directions:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Combine the butter and sugars in a food processor. Mix thoroughly until you reach a smooth consistency. Afterward, add one egg and pulse until mixed completely. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In a medium-sized bowl toss the dry ingredients together such as the flour, baking powder and baking soda. Then, with a spatula, scoop the mixture in the food processor out into the dry ingredient bowl to combine. Do not over-mix. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Finally, toss in the chopped dark chocolate into the cookie dough. Then take plastic wrap and cover the dough to place in the fridge for around 15 minutes. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Line a baking sheet with parchment paper. Remove the cookie dough from the fridge and form the cookies into 1 to 1 1/2 tbsp. balls. Don't overcrowd. Sprinkle the sea salt generously on top.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In a 350 degree preheated oven, let the cookies bake for 10-15 minutes. Remove from the hot pan and place on a rack to cool. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Don't forget the milk!</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com2tag:blogger.com,1999:blog-6917451389582033094.post-2064548114731855272011-07-08T08:00:00.000-07:002011-07-08T17:21:08.559-07:00Avocado, Orange & Corn Summer Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSreIYkuJJAqVVoJXWcB8scL54tkRawqKyRziFERAw_79ljhQeB8hVgXmzgGOPrU2nH-QwjM-BlSMb8hmJQHEJ65cXmkhmn_IphZhdpCoHIBR0Ckotku8PSyO-pR3cW1DL1kbYVUwhug/s1600/DSC_0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSreIYkuJJAqVVoJXWcB8scL54tkRawqKyRziFERAw_79ljhQeB8hVgXmzgGOPrU2nH-QwjM-BlSMb8hmJQHEJ65cXmkhmn_IphZhdpCoHIBR0Ckotku8PSyO-pR3cW1DL1kbYVUwhug/s640/DSC_0062.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WR0jOQG6MacadHyCnVjMvsqJhuIAXdBcl-TJ5dRCgc-WElENps67eKKVRf7hldpNoQI3TrK4UVtaL0cvV5-gLyKgUIuN9ALojA4o7rUtAdYIJ36Aouw7kQ-u9Q5RXVY9-AByoixoBYc/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;">For the past year, I've been ordering the spicy shrimp house salad at Cafe Habana in Malibu. It has to be one of my favorite salads, especially in the summer when corn is a burst of natural sugar. </div><div style="text-align: center;"></div><div style="text-align: center;">I've always wanted to make my own rendition of this summer salad, so I finally got around to it on Father's Day.<br />
<br />
I know this post is a little late but again, I went to Cafe Habana with one of my closest friends, Lina Bardovi who actually hostesses there during the summer. Last night I was lucky enough to grab her after her work shift to unwind and have some girl time. Halfway through our meal, Cindy Crawford and her hubby Rande Gerber (owners of the restaurant) were seated right by us and recognized Lina. After a delicious dinner and a few cocktails, we asked for the bill. Randy and Cindy told their waitress that they were planning to pay our entire tab. Obviously Lina and I were speechless and so grateful, so we went up and thanked them for their generosity. Kind deeds go a long way in my book. I now will forever be a loyal customer who will consume their spicy shrimp house salad weekly! </div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">Anyhooo, that was awesome. But let's get back to the salad. It's not the eeexxacct salad they serve there, but it's pretty darn close. For Father's Day, I prepared steak so I omitted the spicy shrimp, but either source of protein works wonderfully with this summer salad.<br />
<br />
The buttery texture of the avocado mixed with the sweet corn kernels and a pop of orange zest/juice is the ultimate combo. Ever since summer arrived, my diet has become a little more healthy causing me to resort to a wide variety of salads. I've started to really appreciate a good salad and plan to share some more with you very soon!</div><br />
<div style="text-align: center;"><b>Ingredients:</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">One 10 ounce bag of spinach or mixed greens</div><div style="text-align: center;">1/2 red onion</div><div style="text-align: center;">3 large ears of corn</div><div style="text-align: center;">2 avocados, peeled and sliced<br />
3 oranges </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">6 tablespoons of freshly squeezed orange juice </div><div style="text-align: center;"></div><div style="text-align: center;">4 tablespoons of white wine vinegar</div><div style="text-align: center;">4 tablespoons of freshly chopped chives</div><div style="text-align: center;">1 tablespoon of orange zest</div><div style="text-align: center;">1/4 cup of olive oil</div><div style="text-align: center;">salt & pepper</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions:</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Whisk together orange juice, white wine vinegar, chives, and orange zest. Gradually add the olive oil; salt and pepper. This dressing can be prepared in advance.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Prepare barbecue on medium heat while coating the corn with olive oil. Grill onions for about 5 minutes or until cooked through. Once done, remove and let sit for 5 minutes. Once cooled, shave off the corn kernels with a sharp knife. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Toss together salad with orange slices, avocado, red onion and corn kernels. When ready to serve, drizzle salad dressing over and season with salt and pepper. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com2tag:blogger.com,1999:blog-6917451389582033094.post-29348307534871372692011-07-06T11:27:00.000-07:002011-07-06T11:27:52.674-07:00Pumpkin Bread<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07jVTF_UltvqFtji7OAtmINqpnUJbHcr0oIUivwkMghDM2EQ4tKE9N1cj56UfKBjqobTS4_lLDGN35CbCMfVt2l0HnMZd0-ywQGEG575G_QoB4eKH_VjuAiYoscg8Z1zg2fUaaSfAQIA/s1600/DSC_0146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07jVTF_UltvqFtji7OAtmINqpnUJbHcr0oIUivwkMghDM2EQ4tKE9N1cj56UfKBjqobTS4_lLDGN35CbCMfVt2l0HnMZd0-ywQGEG575G_QoB4eKH_VjuAiYoscg8Z1zg2fUaaSfAQIA/s640/DSC_0146.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Okay so it's summer and I chose to make pumpkin bread. Whatever. We all know it's delicious so why not? I sent my step dad on a wild goose chase around the store to find canned pumpkin and someone told him it wasn't sold during the summer months. Ya right. Sure enough he found it and I'm so glad he did. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">This recipe is from my bestfriend, Laurel. Her mother has made it every year and sent it in a care package to her while at school. Little does she know, I usually consume half of the loaf, which Laurel probably isn't that happy about. When I asked for the recipe, Laurel said I should call it Laurel's Lovely Loaf. So there you go! This pumpkin bread is Laurel's and Laurel's only. But I've mastered it so I can finally make it on my own and stuff my face without eating her mother's. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0DQgV68DeIiXpHl4GYCCL4FIx9kvPWbzNDt5NYyAxtzxDMAPgu82k_CQVz0oubYiE0La0qP06OKSTwMOjGbK1k-N9ux6p4tAwIEuQUpUpcjj-_tYXELFHJlLtjcSar0LKSoAVvrIG1E/s1600/DSC_0165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0DQgV68DeIiXpHl4GYCCL4FIx9kvPWbzNDt5NYyAxtzxDMAPgu82k_CQVz0oubYiE0La0qP06OKSTwMOjGbK1k-N9ux6p4tAwIEuQUpUpcjj-_tYXELFHJlLtjcSar0LKSoAVvrIG1E/s640/DSC_0165.JPG" width="640" /></a></div><br />
<div style="text-align: center;">This recipe makes a heck of a lot of pumpkin bread. If you want a scrumptious treat for your family and need to bake something for a party, I'd choose this recipe so you can have both! It also lasts for a ridiculously long time if you wrap it in plastic wrap and leave it in the fridge. It's by far the most moist pumpkin bread I have ever eaten. It's so good I will never stray from the recipe. Thanks Gayle and Laurel!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMO_RaDpOAEVitqwSQmY-UXFC4u3uWbo-Ob_GlDST2T6lqbNOHs6jXI5zoEtDDwg5WOucZ3ttfW7LpMhPTGSBYkFdfo4nxY0sMnvkhvZW9OWECrYTAEsXaPwSNHU34DPHGgawaNTolKs/s1600/DSC_0158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMO_RaDpOAEVitqwSQmY-UXFC4u3uWbo-Ob_GlDST2T6lqbNOHs6jXI5zoEtDDwg5WOucZ3ttfW7LpMhPTGSBYkFdfo4nxY0sMnvkhvZW9OWECrYTAEsXaPwSNHU34DPHGgawaNTolKs/s640/DSC_0158.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPoYoN5LmLkDhTKscqohyqtQ6PEQJW26SzhXpoafJm5vZJsG3GTA4NtiTPnORHzsSIs1PpfBlIRx2Ey6XxHAgB9dFf5zbP7yCjnh7DwwK_R_Pi9Qx5JjAnmQjriSaG7qnmqMEu13xg_Y/s1600/DSC_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPoYoN5LmLkDhTKscqohyqtQ6PEQJW26SzhXpoafJm5vZJsG3GTA4NtiTPnORHzsSIs1PpfBlIRx2Ey6XxHAgB9dFf5zbP7yCjnh7DwwK_R_Pi9Qx5JjAnmQjriSaG7qnmqMEu13xg_Y/s640/DSC_0162.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">Combine the dry and wet ingredients. I'd recommend grating your own nutmeg because the flavor is very noticeable. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">If you aren't craving pumpkin yet, save this for the winter months.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Just do it.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGo2MnchvXRYGxm0pQ88feWjmvX0Jbgw-krhTlcixBOfkMlcxtK_lWhonSPLZGx_U8wFUwWNaQ1Ln2vuIpn6ug2CNO-vI378Ve2H16HIHKlTngTDsAFHgZr7O71Lx6sFp3ZxHog1w-Ko/s1600/DSC_0149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGo2MnchvXRYGxm0pQ88feWjmvX0Jbgw-krhTlcixBOfkMlcxtK_lWhonSPLZGx_U8wFUwWNaQ1Ln2vuIpn6ug2CNO-vI378Ve2H16HIHKlTngTDsAFHgZr7O71Lx6sFp3ZxHog1w-Ko/s640/DSC_0149.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This recipe can yield either 1 large loaf, 2 medium loaves, 3 small loaves or 2 mini muffin pans. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;">4 1/2 cups of sugar</div><div class="separator" style="clear: both; text-align: center;">1 1/2 cups of oil</div><div class="separator" style="clear: both; text-align: center;">6 eggs</div><div class="separator" style="clear: both; text-align: center;">3 tbps. of baking soda with 1 cup of water</div><div class="separator" style="clear: both; text-align: center;">28 oz. can of pumpkin</div><div class="separator" style="clear: both; text-align: center;">5 cups of flour</div><div class="separator" style="clear: both; text-align: center;">1 tbsp. each of clove, nutmeg, and allspice</div><div class="separator" style="clear: both; text-align: center;">1 1/2 tbsp. each of cinnamon and salt</div><div class="separator" style="clear: both; text-align: center;">3/4 tbsp. of baking powder</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Directions:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In a medium size bowl, combine 4 1/2 cups of sugar, 1 1/2 cups of oil and 6 eggs. Mix well and then add 3 tbsp. of baking soda with 1 cup of water. Then add 28 ounces of canned pumpkin. Mix well.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In another bowl, combine the dry ingredients, flour, clove, nutmeg, allspice, cinnamon, salt and baking powder. Afterward, add the dry mixed ingredients to the wet and mix well. </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> Cook at 350 degrees. 15 minutes for the mini-muffin pans and 45-60 minutes for the other loaves. I checked mine every ten minutes because this bread cooks quickly towards the end. </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com2tag:blogger.com,1999:blog-6917451389582033094.post-73693008109175519062011-06-27T11:02:00.000-07:002011-06-27T11:08:06.209-07:00Crostini Appetizers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXjW5HbBtaMywme6Zt56DZOxRrwT4ajuGNotJMkqisvbVL4UrMSDf9MBS-GojPLtxtq1-sgbA60Sw9t6d-9xDP9nauz5Ed0OppEWcDXqeSZdCM5-uUl80tjGdiRBxaSnlNWkREU5nflQ/s1600/DSC_0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXjW5HbBtaMywme6Zt56DZOxRrwT4ajuGNotJMkqisvbVL4UrMSDf9MBS-GojPLtxtq1-sgbA60Sw9t6d-9xDP9nauz5Ed0OppEWcDXqeSZdCM5-uUl80tjGdiRBxaSnlNWkREU5nflQ/s640/DSC_0054.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Party planning? Then I've found the perfect thing for you. 4th of July is approaching, so try these awesome appetizers! Very simple and such a wonderful presentation for guests. I made this after flipping through the new Bon Appetit magazine, where they featured a section called <i>Toast With The Most</i>. There were plenty options, but I chose the Peas, Mint & Parmesan along with the Pickled Fig, Robiola & Pistachio. I love the contrast they supplied because the fig was a little rich and the peas very light. I highly recommend making these! If those don't appeal to your taste buds, check out the others creations at <a href="http://www.bonappetit.com/recipes/slideshows/2011/06/crostini-recipes#intro">Bon Appetit</a>.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMusg15SoeAkvjGs6lFwU9QwHQKecN1ziZOGm-ix3EkBBDlSpGX_oDCt7R2AazVEFvITugv48doDPJpnfp1mTmoBCE4MH9hvqfPERDsRgiQBS9mLt7tlUZEGxBUPNL0cqu5Sa1_OlR1I/s1600/DSC_0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMusg15SoeAkvjGs6lFwU9QwHQKecN1ziZOGm-ix3EkBBDlSpGX_oDCt7R2AazVEFvITugv48doDPJpnfp1mTmoBCE4MH9hvqfPERDsRgiQBS9mLt7tlUZEGxBUPNL0cqu5Sa1_OlR1I/s640/DSC_0061.JPG" width="640" /></a></div><br />
<div style="text-align: center;">If you can't find Robiola cheese, substitute some triple creme, french, soft cheese. This goes really well with the sweet, pickled flavor of the figs. The Pistachio added some crunch, along with the toasted bread. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5xKg4_aR2oJT5hseABVGR6FbcvCnykeLcgyjEqEvG2QOhBSeYHSC0EKmHLFW1SzAb6pk-37IjCxQrdWKWdHn1J5nZjB1AvPxFv1GOJ2PUQp3a9GD-nhQ4p_xOinMLYBZB2Au60z1hfA/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5xKg4_aR2oJT5hseABVGR6FbcvCnykeLcgyjEqEvG2QOhBSeYHSC0EKmHLFW1SzAb6pk-37IjCxQrdWKWdHn1J5nZjB1AvPxFv1GOJ2PUQp3a9GD-nhQ4p_xOinMLYBZB2Au60z1hfA/s640/DSC_0008.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Pickle the figs in red wine vinegar, sugar and a little water for about 30 minutes to an hour.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hZIqTVHSkPbK88nZiz13781UpwuXmLMYH3Fp0MnC6ATkUUPYf_-3ANql1Iz35BxqY7AfGHmch0ijWxdlCGeujty2-onO57JoBhPN3UX56rugJ3XOwdnuOCaze5aXGbUb5Ko2viBP1Lc/s1600/DSC_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hZIqTVHSkPbK88nZiz13781UpwuXmLMYH3Fp0MnC6ATkUUPYf_-3ANql1Iz35BxqY7AfGHmch0ijWxdlCGeujty2-onO57JoBhPN3UX56rugJ3XOwdnuOCaze5aXGbUb5Ko2viBP1Lc/s640/DSC_0058.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> From <a href="http://www.bonappetit.com/recipes/slideshows/2011/06/crostini-recipes#intro">Bon Appetit</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <b>Smash Hit</b></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><i>Peas, Mint & Parmesan on Baguette</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">You can sub in fresh favas or edamame for the peas. Grill <b>12 slices bread</b> and rub with <b>1/2 garlic clove</b>. Blanch <b></b><b>1 cup fresh or frozen peas,</b> <b>thawed</b>, in large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen. Drain peas; transfer to a bowl. Season with <b>kosher salt</b> and <b>2 tbsp. extra virgin olive oil </b>and mash with the back of a fork. Spread about 1 tbsp. mixture over each toast. Garnish with <b>shaved parmesan, torn mint</b>, and <b>a few drops of balsamic vinegar</b>. Makes 12.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Fig Love</b></div><div class="separator" style="clear: both; text-align: center;"><i>Pickled Fig, Robiola & Pistachio Oil on Ciabatta</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Quick pickled figs add a sweet-tartness to this bruschetta. Combine <b>1/2 cup red wine vinegar, 2 tbsp. sugar</b>, and <b>6 dried figs</b> with 1/4 cup water in saucepan; bring to a simmer. Remove from heat and let sit until figs soften, about 30 minutes. Halve figs lengthwise. (Alternatively, use 6 fresh figs and halve lengthwise.) Finely crush <b>2 tbsp. toasted, shelled pistachios</b> and combine <b>1/4 cup extra-virgin olive oil.</b> Grill <b>12 sliced bread</b>. Smear room-temperature Robiola cheese onto warm toasts. Top with halved figs. Drizzle with pistachio oil. Makes 12.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com2tag:blogger.com,1999:blog-6917451389582033094.post-68119225363899689242011-06-19T15:54:00.000-07:002011-06-19T15:54:00.482-07:00Spaghetti Squash<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KIuFTPTks0wH-5ioagqBA3aKvxemdcNABCCm9YbtzH3AYOaRt8Qivup7-jkKn8SB2zErGanhHOW7ssAYezpxhsjPQV-qHii5CqgX6s8FZ9CXL3F9zKETbI_Zyn6KoVmLMpfFvGPgzNo/s1600/DSC_0132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KIuFTPTks0wH-5ioagqBA3aKvxemdcNABCCm9YbtzH3AYOaRt8Qivup7-jkKn8SB2zErGanhHOW7ssAYezpxhsjPQV-qHii5CqgX6s8FZ9CXL3F9zKETbI_Zyn6KoVmLMpfFvGPgzNo/s640/DSC_0132.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Spaghetti squash is quite simple! For those of you who are health conscious or just want to try something different than your typical spaghetti dish, this is a wonderful light meal that is shockingly similar in flavor to any pasta under meat sauce. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Truthfully, I had been reading about spaghetti squash on a lot of blogs recently, and for some reason I wrote it off as being one of those substitute dishes that wouldn't even compare to the original, but I was totally wrong. Even my step dad, Greg, who keep in mind LOVES pasta, said he actually preferred it. WHAT?! Yes that's right. My step dad prefers spaghetti squash to pasta. If that isn't an incentive to test it out, then I don't know what is. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZaqGBnJD3ejA4g_sup5RINrgGSFChHiO204ZfRVF2kn16zU7yfcxbsqUbQAeLpr0MYRACqOd3gcIzedKICIidGVXtz9d7btm9vZyHbXc67Zd9kI9SupOwrNaOU30Q5iLRtrLq7rLR5tI/s1600/DSC_0094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZaqGBnJD3ejA4g_sup5RINrgGSFChHiO204ZfRVF2kn16zU7yfcxbsqUbQAeLpr0MYRACqOd3gcIzedKICIidGVXtz9d7btm9vZyHbXc67Zd9kI9SupOwrNaOU30Q5iLRtrLq7rLR5tI/s640/DSC_0094.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Spaghetti squash can be prepared in a multitude of ways, such as baked, sauteed, boiled or even microwaved. If you want you can even add extra veggies like mushrooms, squash, zuchinni, or asparagus etc. to add substance. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I chose to microwave the spaghetti squash for about 8-10 minutes until the outside skin started to become soft. Once the squash cools down, cut in half and discard the center section with the seeds. Then begin to fork the inside edges of the vegetable and you will see how easy the strands really do fall off!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYSuJ18GBG34ZMx-kSnWxjwXrKmUg2Q6vkJ4WKFA5ymlI_aho1joSpiIAm14rT71Y5q7M-QDIGXGDvVYxDmrFWZwWkR0QW4eCBPEYPOJsTEFHDpK6YsG311aPRWiOWhD0Bzh094RDNY4/s1600/DSC_0097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYSuJ18GBG34ZMx-kSnWxjwXrKmUg2Q6vkJ4WKFA5ymlI_aho1joSpiIAm14rT71Y5q7M-QDIGXGDvVYxDmrFWZwWkR0QW4eCBPEYPOJsTEFHDpK6YsG311aPRWiOWhD0Bzh094RDNY4/s640/DSC_0097.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Place the squash strands in a bowl and set aside while you begin the turkey meat sauce.</div><br />
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<div style="text-align: center;">Over medium-high heat, saute the ground lean turkey meat (or any meat you prefer) and cook until it turns brown.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06xwCUF0cschfRgMVeEy34DF5VSjVqbh-BKFp9KA-TgaFlergZuNMiy6voEeZoc9-SoykONhW3fuV-XcOe33U_ckgnBQTxHKwShKwFyOsxyMVri4eCmyhwclCf2gwVQVAAlYKhJXFeK4/s1600/DSC_0104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06xwCUF0cschfRgMVeEy34DF5VSjVqbh-BKFp9KA-TgaFlergZuNMiy6voEeZoc9-SoykONhW3fuV-XcOe33U_ckgnBQTxHKwShKwFyOsxyMVri4eCmyhwclCf2gwVQVAAlYKhJXFeK4/s640/DSC_0104.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Pour the marinara sauce into the pan with the ground Turkey (I used Trader Joe's Basil Marinara Sauce) and reduce to medium heat. Add a little water to the mixture because over time the sauce with reduce. Season to your liking with salt, pepper, garlic powder etc. I didn't because the marinara sauce I used was already pretty flavorful. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfGwEFwZIdYvV7EY8fhwr3h3AbzTSqAze087CwF2LgiWRxf5swXhV-1JSFng5fMpDBsl3F3g6ZqMWNgNSHI_w7U0ZtiTmgyoJGmOSNzPboUlRFYRuwvMYwFRyXC0vq7WZgTM9jb_NYKg/s1600/DSC_0107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfGwEFwZIdYvV7EY8fhwr3h3AbzTSqAze087CwF2LgiWRxf5swXhV-1JSFng5fMpDBsl3F3g6ZqMWNgNSHI_w7U0ZtiTmgyoJGmOSNzPboUlRFYRuwvMYwFRyXC0vq7WZgTM9jb_NYKg/s640/DSC_0107.JPG" width="640" /></a></div><br />
<div style="text-align: center;">While the Turkey is absorbing the marinara sauce ingredients, place the spaghetti squash in a medium sized pan and cook for 3-5 minutes, or until the squash has released it's water and become more tender.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvl8bzU9tYp27EL72d02Rwd2O6qdM49KCu2jInSOMIgTXkK8zUQwHI-3cB4-_eYZChYWQ2ytSSB0qXeOdMAwhD1gIv6ducFddI8EpwiU_osLKq6Z0uwvwMtZo0EViY0W4KDfH0Dvyx_JI/s1600/DSC_0129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvl8bzU9tYp27EL72d02Rwd2O6qdM49KCu2jInSOMIgTXkK8zUQwHI-3cB4-_eYZChYWQ2ytSSB0qXeOdMAwhD1gIv6ducFddI8EpwiU_osLKq6Z0uwvwMtZo0EViY0W4KDfH0Dvyx_JI/s640/DSC_0129.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Once the spaghetti squash is finished, remove from the stove and serve on plates. Top with the ground turkey and marinara sauce to complete!</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyqDThH49E95eGGLGKny5I2uTNO2BD3D1XrmWIVo344G3hWwpfGH_QL6gmi7SMJ0cCtNsxRaijUJKMapA6PESS41PKEUzCaqu58yG1WoR6AB7EiremAefhlrlEgrnsD8Ly6Csiva3hzk/s1600/DSC_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyqDThH49E95eGGLGKny5I2uTNO2BD3D1XrmWIVo344G3hWwpfGH_QL6gmi7SMJ0cCtNsxRaijUJKMapA6PESS41PKEUzCaqu58yG1WoR6AB7EiremAefhlrlEgrnsD8Ly6Csiva3hzk/s640/DSC_0137.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"> Serves 4</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b> Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">2 Spaghetti Squash</div><div class="separator" style="clear: both; text-align: center;"> Pepper</div><div class="separator" style="clear: both; text-align: center;"> Salt</div><div class="separator" style="clear: both; text-align: center;"> Lean Ground Turkey</div><div class="separator" style="clear: both; text-align: center;">2 tbs. Parmesan Cheese</div><div class="separator" style="clear: both; text-align: center;">Marinara Sauce</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Directions:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Microwave the spaghetti squash for 8-10 minutes. Remove and let cool for 5 minutes. Slice in half. Then discard the seeds and center of the vegetable. Begin to fork the sides, releasing the strands. Place the spaghetti squash in a side bowl; set aside.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Saute the ground turkey in a medium-sixed pan over medium-high heat. Toss regularly. Once the meat browns, add the marinara sauce. Reduce to medium-low and let the meat sit to absorb all the flavors or the tomato sauce. Depending on what brand of sauce you use, season to your liking. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Spray a non-stick skillet with cooking spray. Add the spaghetti squash noodles and cook for 3-5 minutes, or until the moisture releases and the strands become tender.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Finally, serve the strands on a plate and top with warm turkey marinara sauce. Sprinkle parmesan cheese on top to complete!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Bon Appetit!</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com2tag:blogger.com,1999:blog-6917451389582033094.post-71474155377976193812011-06-18T09:16:00.000-07:002011-06-18T09:16:08.359-07:00Snickerdoodle Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7513eVHkUXme0yuqkae1gtEPPgZ3m6lU2YzEZrXoGRf4MZP1n7LNhk97GfjhycPCMilVAJwrSppNoCiTG4EPgAx1vLxv-kPN8GmkuCF5ASfHBBlfdjsQC8FzDPAqJ5lnFz7Dex9rNwys/s1600/DSC_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7513eVHkUXme0yuqkae1gtEPPgZ3m6lU2YzEZrXoGRf4MZP1n7LNhk97GfjhycPCMilVAJwrSppNoCiTG4EPgAx1vLxv-kPN8GmkuCF5ASfHBBlfdjsQC8FzDPAqJ5lnFz7Dex9rNwys/s640/DSC_0032.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Cinnamon and sugar. Fluffy, soft and wonderful. Snickerdoodles are fabulous. Maybe not all snickerdoodles, but mine were definitely special. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">You guys should see my list of recipes that I intend to make. Staring at food blogs and reading cookbooks all day adds to my collection. Thank god for computers though. Without technology, my entire kitchen would be filled with thousands of papers. Usually, when I come across a recipe I like, I place it at the bottom of the list. Well that wasn't the case with these Snickerdoodles. Maybe it was because I was running low on ingredients and Snickerdoodles are such a staple, but everyone in my family wanted the sweet morsels, so I did it. I made lots.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9qJglEhSOobtu0mJh5T7vb0y7CZ5wsc6grA3rlxx0RFlHRVIa1HbQuCrywroUoa_0E_Z5OUiiK1uoDFNIdby-8a9fOf4CEJRaG5vj3J3cujig5yg6d69YNkgOjzUlNBPVMHO1gQPdEM/s1600/DSC_0018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9qJglEhSOobtu0mJh5T7vb0y7CZ5wsc6grA3rlxx0RFlHRVIa1HbQuCrywroUoa_0E_Z5OUiiK1uoDFNIdby-8a9fOf4CEJRaG5vj3J3cujig5yg6d69YNkgOjzUlNBPVMHO1gQPdEM/s640/DSC_0018.jpg" width="426" /></a></div><br />
<div style="text-align: center;">These are Martha Stewart's perfected cookies, so I highly doubt anything would go wrong if you attempted baking these.</div><br />
<div style="text-align: center;">Mmmmmm. Cinnamon and sugar. What's better than tossing cookie dough in this?</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91-6wsTOIuJjIVmooMVGxXJkdtpBWrEfJg74hhjbiw2Slr818SFOn53qIl6f0KJ04R-w0tZfNj3W7CaHCNCrcybNG9AOqqKqM5ccBDNpLFRlSYI6NvUVvrCSaztK_EinFaOkBSqSscSE/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91-6wsTOIuJjIVmooMVGxXJkdtpBWrEfJg74hhjbiw2Slr818SFOn53qIl6f0KJ04R-w0tZfNj3W7CaHCNCrcybNG9AOqqKqM5ccBDNpLFRlSYI6NvUVvrCSaztK_EinFaOkBSqSscSE/s640/DSC_0019.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Roll the batter into 1 tablespoon size balls. Toss in the cinnamon sugar bowl to coat.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NGiko6IGl0CHcBfOHblcqd3xdmXX7yCvRGEFlG65J_M23_YkgiGOV_r1kQA9qU2SN5Xu4kEOsVwKWOKC6s5-62HggrHNi0SeTyZpJzywq6D36Vfa9Yk7ljhlKuyKCwNpyv6hEcrcoSg/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NGiko6IGl0CHcBfOHblcqd3xdmXX7yCvRGEFlG65J_M23_YkgiGOV_r1kQA9qU2SN5Xu4kEOsVwKWOKC6s5-62HggrHNi0SeTyZpJzywq6D36Vfa9Yk7ljhlKuyKCwNpyv6hEcrcoSg/s640/DSC_0023.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">And now you are read to bake! How easy was that?</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH995TkUlBxOQKfYqeq4NSRT7eacXsNXpufyhyphenhyphent2qY-zl3pKmkHAFEvqQ4BngMIK5BuV6jQAn6_hB8Rhn5VyNBytECysKv1seFKPVAa07rI1q_XyNEDA8bW34DxAnfIElNabx5oaBiVhA/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH995TkUlBxOQKfYqeq4NSRT7eacXsNXpufyhyphenhyphent2qY-zl3pKmkHAFEvqQ4BngMIK5BuV6jQAn6_hB8Rhn5VyNBytECysKv1seFKPVAa07rI1q_XyNEDA8bW34DxAnfIElNabx5oaBiVhA/s640/DSC_0028.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> There you have it! Vooilaaaaa!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Snickerdoodles from <a href="http://www.marthastewart.com/260640/snickerdoodles?czone=food%2Fcookies-cnt%2Feveryday-favorites">Martha Stewart</a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> 2 3/4 cups all-purpose flour</div><div class="separator" style="clear: both; text-align: center;">2 teaspoons cream of tartar</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: center;">1/4 teaspoon salt</div><div class="separator" style="clear: both; text-align: center;">8 tablespoons (1 stick) unsalted butter</div><div class="separator" style="clear: both; text-align: center;">1/2 cup pure vegetable shortening</div><div class="separator" style="clear: both; text-align: center;">1 3/4 cups sugar, plus more if needed</div><div class="separator" style="clear: both; text-align: center;">2 tablespoons ground cinnamon, plus more if needed</div><div class="separator" style="clear: both; text-align: center;">2 large eggs</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Directions:</b></div><br />
<div style="text-align: center;">Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside. Sift together flour, cream of tartar, baking soda, and salt; set aside.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com1tag:blogger.com,1999:blog-6917451389582033094.post-50785119670586422012011-06-17T10:38:00.000-07:002011-06-17T10:38:27.833-07:00Whole Wheat Honey Banana Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadlFay_4bPBG4wyzesPnOSWjYbXBUUhcl852pxtfuZ7H3d0EFql-cyA0D6ngX4lgp2VCGV36a5uvTRD-o8othYnlKu9svTecXf0OAC5YP-KuzdozOfvPXi7nR92q8B1CNX970bA9qtZw/s1600/DSC_0052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadlFay_4bPBG4wyzesPnOSWjYbXBUUhcl852pxtfuZ7H3d0EFql-cyA0D6ngX4lgp2VCGV36a5uvTRD-o8othYnlKu9svTecXf0OAC5YP-KuzdozOfvPXi7nR92q8B1CNX970bA9qtZw/s640/DSC_0052.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="text-align: center;">I'm just gonna say it. This is the first bread I've ever made. For 21 years, I've never made anything like banana, pumpkin or zuchinni bread. I admit, the idea of baking sweet bread was slightly overwhelming to me. Why? I don't know. Although now I see how simple it really is. Like way too easy. For how delicious it turned out, people must have thought I slaved away in the kitchen when in actuality the hardest part was hovering over the oven, checking the bread every ten minutes. Was it worth it? I'd say so. I mean the loaf seemed to vanish in one day.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">My favorite part of making this whole wheat honey banana bread? Mashing the bananas! I added a little more banana than the recipe asked for cause I need lots of banana in every bite, and that's what I got.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUS9EYHCJuh_OnC2Db0sL-ZME049qpKjMPztOZKcnvV1p9_1Y0vILCRHQsI64fVPu8RHtnY1ztxyAneXs4qHUGF1cTLeuTOGO8_7cHQlKVd49C5VrdFYI3WlE7NgP4WL-dgYfIEDLqL0U/s1600/DSC_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUS9EYHCJuh_OnC2Db0sL-ZME049qpKjMPztOZKcnvV1p9_1Y0vILCRHQsI64fVPu8RHtnY1ztxyAneXs4qHUGF1cTLeuTOGO8_7cHQlKVd49C5VrdFYI3WlE7NgP4WL-dgYfIEDLqL0U/s640/DSC_0035.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Mashed bananas...yum. I think the best compliment I received was from my boyfriend, Dalton telling me that I am not able to make this bread again because he literally can't stop himself from eating the entire thing</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFcE4d4mi9PlH-2hrkXlt7UyF4lmj1U4RMQ0R4f5PmelnAzr7B1capOs_dzUn0_2ZSHqm_oNcjxoZZGNTIA98WnCsZmtGICRQAVl2s3ctHdW1q5O305Fo982yHmACBI3BBqShpgtDaog/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFcE4d4mi9PlH-2hrkXlt7UyF4lmj1U4RMQ0R4f5PmelnAzr7B1capOs_dzUn0_2ZSHqm_oNcjxoZZGNTIA98WnCsZmtGICRQAVl2s3ctHdW1q5O305Fo982yHmACBI3BBqShpgtDaog/s640/DSC_0036.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Combine the whole wheat flour, wheat germ, cinnamon and other dry ingredients.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lhn3eaSdiZwwTXTHicVR5y0S6Gf6HLAV5y9hrGFi7EMW6kemQB0Wwf9m0Sc6CimF0ElpDLKBslL9ZqkcP4Lx6HI0NZZMukAYFZEiTKPpMoX_PX7fESyMNDhJap_gT5NCMPw_0BEWNhM/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lhn3eaSdiZwwTXTHicVR5y0S6Gf6HLAV5y9hrGFi7EMW6kemQB0Wwf9m0Sc6CimF0ElpDLKBslL9ZqkcP4Lx6HI0NZZMukAYFZEiTKPpMoX_PX7fESyMNDhJap_gT5NCMPw_0BEWNhM/s640/DSC_0040.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Add the bananas and honey (the best ingredients by far). Combine but don't over mix. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0aPdmUMEVA1l6EwTJ8K571oqA0ZtmYO6I47xlVUFyi30WQlIUXB0bT_rPOvsLFZcS53Mp89m_ssUMBJ7hTbgQtle4wOxUIWU7Vx5iH6zzsOS6AD07hgalwCoTzE-IgAhljbsYm6ymX0/s1600/DSC_0043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0aPdmUMEVA1l6EwTJ8K571oqA0ZtmYO6I47xlVUFyi30WQlIUXB0bT_rPOvsLFZcS53Mp89m_ssUMBJ7hTbgQtle4wOxUIWU7Vx5iH6zzsOS6AD07hgalwCoTzE-IgAhljbsYm6ymX0/s640/DSC_0043.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Fill your loaf pan with the mixture. Just because I always need to go overboard, I sprinkled brown sugar on top (definitely recommended) seeing as how this sweet bread is relatively healthy. Then top with your choice of nuts! I chose walnuts, but I also had candied pecans in the pantry that would have been quite scrumptious.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> I finally mastered my first sweet bread. What next? Pumpkin Bread? Mmmmhhhm.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">2 Cups Whole Wheat Flour</div><div class="separator" style="clear: both; text-align: center;">1/2 Cup Wheat Germ</div><div class="separator" style="clear: both; text-align: center;">2 teaspoons baking powder</div><div class="separator" style="clear: both; text-align: center;">heaping 1 teaspoon cinnamon</div><div class="separator" style="clear: both; text-align: center;">generous pinch of salt</div><div class="separator" style="clear: both; text-align: center;">1/2 cup of honey</div><div class="separator" style="clear: both; text-align: center;">1/2 cup of canola oil</div><div class="separator" style="clear: both; text-align: center;">1 1/2 teaspoon vanilla extract</div><div class="separator" style="clear: both; text-align: center;">2 eggs</div><div class="separator" style="clear: both; text-align: center;">3 bananas, mashed</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Directions:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Preheat oven to 325 degrees. Grease loaf pan.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Mix flour, wheat germ, baking powder, cinnamon and salt together (dry ingredients), and set aside. Whisk honey and oil very well to combine. Whisk in vanilla extract. Whisk in eggs one at a time and mix up very well. Then whisk in mashed banana quite well. Stir the wet ingredients into the dry, but be careful to not over-mix. Pour into loaf pan (and top with walnuts, pecans, sliced almonds etc.). I topped with brown sugar since the bread is only sweetened by the honey. Then I sprinkled walnuts which were just wonderful!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Bake for 40-45 minute or so rotating the pan in the middle of the bake-time.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com0tag:blogger.com,1999:blog-6917451389582033094.post-52631769911125329412011-06-14T10:03:00.000-07:002011-06-14T13:34:15.804-07:00Burrata & Prosciutto Pizza<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIVnPWhHAdP7G6v5OpVIQL_tvpnIx7Vyk_qzubTtqemdFnbKQF2IOqBbmHhb1JE4Yre2-GmUPTOd3CVDlJXI1PO8p-IougZmBQuj7RZ1TCYESp-7pY2PxGe1Jk8smCL6GHT6nrMFqaQs/s1600/DSC_0124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIVnPWhHAdP7G6v5OpVIQL_tvpnIx7Vyk_qzubTtqemdFnbKQF2IOqBbmHhb1JE4Yre2-GmUPTOd3CVDlJXI1PO8p-IougZmBQuj7RZ1TCYESp-7pY2PxGe1Jk8smCL6GHT6nrMFqaQs/s640/DSC_0124.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Trader Joe's pizza dough. Go buy it. I always pass by it while shopping there thinking I don't really need it and it would probably be a disappointment, but oooooooh was I wrong. So wrong. I definintely need this in my life. I can't believe it took me this long to purchase the stuff. You are going to be blown away. Now after trying this, I'm taking a vow that I will never have pizza delivered to my house again. Why would I when this is so easy and sooooooooooooo oh.my.god. GOOD.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Just a few simple, easy steps.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZSAfyZKcXLXFnEKTFg0f2Ia_uZyeWMLulY-hDHwYg0iMf__uQaRXXoZOvBSFirMWduHXxjMqI5yIZTYknXic8tIIlZkeI6xSi9YgcoM1KUmm1YL-Ysw8chF91mFJj62j7F0RWXDBY24/s1600/DSC_0090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZSAfyZKcXLXFnEKTFg0f2Ia_uZyeWMLulY-hDHwYg0iMf__uQaRXXoZOvBSFirMWduHXxjMqI5yIZTYknXic8tIIlZkeI6xSi9YgcoM1KUmm1YL-Ysw8chF91mFJj62j7F0RWXDBY24/s640/DSC_0090.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Take the dough out of the packaging and flour your surface. Let the dough rise for 20 minutes.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jTSb3NBGxBT_kWUf3XtsVwXaYYghC7JVYmU2r-2sKwA1G3PX5nXWFqT8q_66eUizfYbTxkCkHMZSgN0aU2U4T27OL9WfYZhkYmFB6eghOuTo7fC8j27wQa7JZLUlr3Gg4qYstWqHcGk/s1600/DSC_0111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6jTSb3NBGxBT_kWUf3XtsVwXaYYghC7JVYmU2r-2sKwA1G3PX5nXWFqT8q_66eUizfYbTxkCkHMZSgN0aU2U4T27OL9WfYZhkYmFB6eghOuTo7fC8j27wQa7JZLUlr3Gg4qYstWqHcGk/s640/DSC_0111.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Now it's time to test your pizza making skills. Toss the dough in the air to round it out. When finished, place on a baking sheet. What's awesome is the pizza doesn't have to be a perfect circle! It's homemade, so why not make it rustic? Mine turned out a little bit rectangular but the flavors all the same!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGp84W4b_338ZWIvwq3IxXbpgRwMUkyZHgOSrqr5J7naUudNTg6B9bopJ7DV2FbiQHdB24fHerGyNHNJj0bfIg16BunhPyWkFsNJuuPCqQ2sm3xyOSeS2KqdkZVyogFtXX3AlQZ1Pe-cs/s1600/DSC_0116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGp84W4b_338ZWIvwq3IxXbpgRwMUkyZHgOSrqr5J7naUudNTg6B9bopJ7DV2FbiQHdB24fHerGyNHNJj0bfIg16BunhPyWkFsNJuuPCqQ2sm3xyOSeS2KqdkZVyogFtXX3AlQZ1Pe-cs/s640/DSC_0116.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Spread the Trader Joe's pizza sauce (usually placed right by the dough in the store) on top of the dough. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7suprLwz6lm9gmhh6ptI6nPWidKxH5_wnwunHWKNZqcMF_O7Q2NGjWc419KM_ypoNzmk_0YjZLd0Bm-8YQHn6XgS9lfF6N9LXlnRtFW4X9iDc5BDltb5HOAHvFVzSV4JGiANtfCsU7oM/s1600/DSC_0117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7suprLwz6lm9gmhh6ptI6nPWidKxH5_wnwunHWKNZqcMF_O7Q2NGjWc419KM_ypoNzmk_0YjZLd0Bm-8YQHn6XgS9lfF6N9LXlnRtFW4X9iDc5BDltb5HOAHvFVzSV4JGiANtfCsU7oM/s640/DSC_0117.JPG" width="640" /></a></div><br />
<div style="text-align: center;">I chose to use Burrata instead of regular Mozzarella because it's my favorite. I was a little worried that after heating, the burrata would fall apart and release a lot of water, but it worked out wonderfully. If you like goat cheese, blue cheese or any type of cheese, go ccrraaazzzyy. Next time I am going to try out a chicken, pear, candied walnut and gorgonzola pizza.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6rUmhqvWSZfrqiQizsY7tCyTbCXgj7ES5Lw8kMdb2ck5SJhDm3hWj4x67fFG3NKlFPSCteX1EOpGLmswj34_lgtGn8VbXBXQO4fg_HOL1aqUsFRArjGF4vN2kAgXOG-uyptT0V6C7vk/s1600/DSC_0141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6rUmhqvWSZfrqiQizsY7tCyTbCXgj7ES5Lw8kMdb2ck5SJhDm3hWj4x67fFG3NKlFPSCteX1EOpGLmswj34_lgtGn8VbXBXQO4fg_HOL1aqUsFRArjGF4vN2kAgXOG-uyptT0V6C7vk/s640/DSC_0141.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And after 12-15 minutes of baking in the oven, the crispy prosciutto, soft and fluffy burrata cheese ooze together and create a bomb ass pizza. The next day, I found some more Trader Joe's pizza dough in the fridge. I guess it's time to test out that gorgonzola, chicken pizza I was discussing earlier :)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1 bag of Trader Joe's Pizza Dough</div><div class="separator" style="clear: both; text-align: center;">1 container of Trader Joe's Pizza Sauce</div><div class="separator" style="clear: both; text-align: center;">Burrata or Mozzarella Cheese</div><div class="separator" style="clear: both; text-align: center;">Prosciutto slices </div><div class="separator" style="clear: both; text-align: center;">Any topping your heart desires!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Directions:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1. Take the dough out of the bag and let rise for 20 minutes. After, carefully toss the dough in order to stretch it out. I like my crust thin and crispy so I basically covered the entire baking sheet.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">2. Rub pizza sauce on top. I used the whole container even though it looked like a lot, but once cooked, it was just right. Slice burrata or mozzarella and disperse over the pizza sauce. Piece apart prosciutto and place on top of cheese. (If your one of those people who likes a lot of toppings, go crazy!).</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">3. Bake in a preheated oven at 450 degrees for 15-20 minutes, or until the crust is golden brown and crispy.</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com2tag:blogger.com,1999:blog-6917451389582033094.post-73434974450342269142011-06-09T10:32:00.000-07:002011-06-09T10:37:51.261-07:00Nutella Cookies<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOILW4ZRqmP6DX9HH9OsfdZzANNHWMbVMNn4YTcopeReZ62DKaqy4RrVYYrAL0L0b1h2LznWiKVfsoUiON3iZgVbAKmVL2hXT4pux_H2qpaR5wpXkEtWGOnJiIALTOwZ8tVnrEbqiNxTw/s1600/DSC_0079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOILW4ZRqmP6DX9HH9OsfdZzANNHWMbVMNn4YTcopeReZ62DKaqy4RrVYYrAL0L0b1h2LznWiKVfsoUiON3iZgVbAKmVL2hXT4pux_H2qpaR5wpXkEtWGOnJiIALTOwZ8tVnrEbqiNxTw/s640/DSC_0079.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="text-align: center;">When figuring out what I should make for my little sister, Claire, for her 14th birthday celebration, I was struck by the idea of Nutella. Yes, that is a hint of what is to come (possibly a cake with nutella filling? who knows?!) Seeing as how Nutella was my primary source of nutrition while living in Italy, and slowly but surely became an everyday food item when I moved back to the States, Nutella spread on saltines is and forever will be a staple in my life. I can't describe how much I love the oooey goooey chocolate & hazelnut spread, but just trust me, it's an unhealthy amount. Whatever. It makes me happy and that's all that matters right? On occasion though, I will eat too much of the stuff and my tongue won't have working taste buds because of the acid. Hmmm, I should probably monitor myself...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHvsXyyHYF_fx-J2FlWStneaNRy-uTOqh_zpY99uQaP1iBN4adqDGCpga-gwHQg3uj3JEl22kBF4V1xyOQns7BqRbR5qDkaCHyeG-iowsutpjASFc3HMnBy6n4ymatPFjF29mg6W5kiM/s1600/DSC_0057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHvsXyyHYF_fx-J2FlWStneaNRy-uTOqh_zpY99uQaP1iBN4adqDGCpga-gwHQg3uj3JEl22kBF4V1xyOQns7BqRbR5qDkaCHyeG-iowsutpjASFc3HMnBy6n4ymatPFjF29mg6W5kiM/s640/DSC_0057.JPG" width="640" /></a></div> <br />
<div style="text-align: center;"> So it just so happens, I had a jar of nutella at home. Why not make a recipe that uses the yummy stuff? I really wanted cookies to dip in milk so I settled on chocolate cookies made with cocoa powder and nutella spread combined, leaving me with a wonderfully delicious, chewy midnight snack. You won't be disappointed if you make this. I know I wasn't. I think the recipe yielded around 3 dozen cookies and they were all gone by the next day. No exaggeration here. Oooops!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGA288kXN9qXEXbKHMV_9Ll2A6zSIQwthIsFPT1fWnbi7ZOYRNsEy5tK69F5W_Jaei4TfvgmhcClgZgLqTf-4vgqqtySJK3ngtcpo3M_2DHnvDRSOsN4SQTEjwdFfcGrl0GTTrwSzwj4k/s1600/DSC_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGA288kXN9qXEXbKHMV_9Ll2A6zSIQwthIsFPT1fWnbi7ZOYRNsEy5tK69F5W_Jaei4TfvgmhcClgZgLqTf-4vgqqtySJK3ngtcpo3M_2DHnvDRSOsN4SQTEjwdFfcGrl0GTTrwSzwj4k/s640/DSC_0064.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> How can anyone resist this stuff? I sort of hate Europe for bringing this into my life.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsOrOD7onl738QOF1NFNCqah4xz2xociGfIJKxVpVI-LzXSZ-jvvo0RjLh5aIsRVOT427L02kejQ0pACzmndCmlCx9l-QTchkDRhAEj_Na-O3GBE_vJfoZNIFX0-SUkBk0CR1M2hflShw/s1600/DSC_0067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsOrOD7onl738QOF1NFNCqah4xz2xociGfIJKxVpVI-LzXSZ-jvvo0RjLh5aIsRVOT427L02kejQ0pACzmndCmlCx9l-QTchkDRhAEj_Na-O3GBE_vJfoZNIFX0-SUkBk0CR1M2hflShw/s640/DSC_0067.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> Is anyone else noticing their chocolate craving increasing with age? At this rate, I'll be eating a whole bag of chocolate every night.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Oh, fun fact! I just came across a new item while shopping at Trader Joe's. Buy the dark chocolate almonds with rock salt because they are the best thing since sliced bread! I run to them if I am in dire need of some good chocolate and don't have these wonderful chewy nutella cookies on hand. I wish I made a double batch!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTA3Jv11ykOzm9ULl9rJdJHybf1J1uEvRiYR3hFl96y2SSywvo7SJzHsj2QAPbx672blQC8P9EW1xC_meHT165dWNVoECR4bMMhM5V3hhPkiBjV02XqkBJoyOxej5ogJzZk0cPpIRql0/s1600/DSC_0068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTA3Jv11ykOzm9ULl9rJdJHybf1J1uEvRiYR3hFl96y2SSywvo7SJzHsj2QAPbx672blQC8P9EW1xC_meHT165dWNVoECR4bMMhM5V3hhPkiBjV02XqkBJoyOxej5ogJzZk0cPpIRql0/s640/DSC_0068.JPG" width="640" /></a></div><br />
<div style="text-align: center;">oooooh la la. chocolate and milk. the ultimate combo.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfNwnfH20bkNDxH2guix0LWJ7KYCwZRcpeYCNSxxKTIGiaKImZM068DBhUpFXeiR3s-LPFynCDKKaltL1vRODbFAx3el2pshCoJR3LT8tHkSLf16YDB4xWVMP1mycjgxvwAiNJxbzG_0/s1600/DSC_0070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfNwnfH20bkNDxH2guix0LWJ7KYCwZRcpeYCNSxxKTIGiaKImZM068DBhUpFXeiR3s-LPFynCDKKaltL1vRODbFAx3el2pshCoJR3LT8tHkSLf16YDB4xWVMP1mycjgxvwAiNJxbzG_0/s640/DSC_0070.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> Yep, we all know what that looks like! My sister could not let it go...</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEUhnAJ6iX11ZAqXsP8AEiLe-IRRCsgmiqyZlM_Om0uqwmJ5I31w6AhgTmaPngZB8JKtWCn9wjWUOlNmdgQg7aky7ASzsQk9wTTn41Cup4qq-1ArGY_ANBqDeh5G70ZpinWNhbJV2_i-E/s1600/DSC_0073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEUhnAJ6iX11ZAqXsP8AEiLe-IRRCsgmiqyZlM_Om0uqwmJ5I31w6AhgTmaPngZB8JKtWCn9wjWUOlNmdgQg7aky7ASzsQk9wTTn41Cup4qq-1ArGY_ANBqDeh5G70ZpinWNhbJV2_i-E/s640/DSC_0073.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> After refrigerating the cookie dough for 15 minutes, scoop 1 tbsp. and roll into a ball, placing on lined parchment paper. Press down in the middle of the cookie because these cookies don't really rise when they bake.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvk7jMn6Z9XGCwW4UIPEY1HRgiNfxHA771Vpf5eCla1zCaLUlmO1sYJxUkM98r13zhyphenhyphenX0N6PAq_QL300BtpPOiYB7WhPZom06QrNgfSsmjsD4lykbd6_LY9Tn-nwDPTTjc71Rfe5eTRA/s1600/DSC_0080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvk7jMn6Z9XGCwW4UIPEY1HRgiNfxHA771Vpf5eCla1zCaLUlmO1sYJxUkM98r13zhyphenhyphenX0N6PAq_QL300BtpPOiYB7WhPZom06QrNgfSsmjsD4lykbd6_LY9Tn-nwDPTTjc71Rfe5eTRA/s640/DSC_0080.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"> Makes about 3 dozen cookies</div><div class="separator" style="clear: both; text-align: center;">Recipe slightly adapted from <a href="http://tastykitchen.com/recipes/desserts/chocolate-nutella-cookies/">Tasty Kitchen</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1 1/4 cup of all purpose flour</div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon of salt</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon of baking powder</div><div class="separator" style="clear: both; text-align: center;">2/3 cup of cocoa powder</div><div class="separator" style="clear: both; text-align: center;">1/2 cup of unsalted butter</div><div class="separator" style="clear: both; text-align: center;">1/2 cup of granulated sugar</div><div class="separator" style="clear: both; text-align: center;">1/2 cup of dark brown sugar</div><div class="separator" style="clear: both; text-align: center;">2 tsp. of vanilla extract</div><div class="separator" style="clear: both; text-align: center;">1/2 cup of Nutella</div><div class="separator" style="clear: both; text-align: center;">1/3 cup of milk</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Directions:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Whisk together the dry ingredients (flour, salt, baking powder, and cocoa powder) and set aside. With a stand mixer, combine unsalted butter with both types of sugar. Beat on medium speed until smooth and creamy, about two minutes. Add the vanilla extract, and if you want for a little more punch add some hazelnut extract (I did not have this one hand). Add the nutella until completely mixed together.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Into the creamed mixture, add the dry ingredients in increments, alternating with the milk in one batch, mixing well. Chill dough for at least 15 minutes because the cookie dough is very sticky and hard to deal with. You can even make the dough a few days in advance! Just wrap in plastic and place in the refrigerator. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">When ready to bake the cookies, take the batter out from the fridge and preheat the oven to 325 degrees. Line two baking sheets with parchment paper and begin scooping 1 tbs. balls, rolling the dough to be placed on the sheets. Gently press down on the cookie dough balls to flatten slightly (like shown above in the last picture). Continue making dough balls until you fill the cooking sheet, leaving about 2 inches between cookies.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Bake cookies for 10-11 minutes, or until soft and chewy. Remove cookies from the oven and let sit for 2 minutes to set. Transfer to cooling rack and let cool completely. Go grab a glass of milk cause you are DONE and ready to eat!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com1tag:blogger.com,1999:blog-6917451389582033094.post-63154996835657343792011-06-08T08:38:00.000-07:002011-06-08T08:38:52.724-07:00Apricot Shrimp Skewers<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7LeQtzRjNumJofBBsCRKeRZfgtlpQDqfkDSXxTIj7GvysvM9DAXlI5TzM6_mlZrbY9yv8Ll3MmdFqOwJqxoDjvm9bmTf_hUlPB2FU_Zwn4QxhYqmelVbAaZqMvrY1HKp_ENjMNL37XM/s1600/DSC_0057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7LeQtzRjNumJofBBsCRKeRZfgtlpQDqfkDSXxTIj7GvysvM9DAXlI5TzM6_mlZrbY9yv8Ll3MmdFqOwJqxoDjvm9bmTf_hUlPB2FU_Zwn4QxhYqmelVbAaZqMvrY1HKp_ENjMNL37XM/s640/DSC_0057.jpg" width="526" /></a></div><br />
<div style="text-align: center;">The other night, I had dinner over at my boyfriend, Dalton's parents house. His father, Bruce has become an amazing cook and was the genius who found this glorious recipe in <a href="http://www.myrecipes.com/recipe/apricot-shrimp-skewers-10000001981641/">Sunset Magazine</a>. I must admit that Bruce was the one who showed me Sunset Magazine about a year ago and now I am officially obsessed. I know I have posted an overwhelming number of apricot recipes, and I am sorry for the individuals who aren't fans of the fruit, but wow they are my new favorite ingredient. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">After being served this, I instantly had them copy me the recipe. I loved it so much I would have made it the day after for my family but I thought that would be a little excessive. So instead, I waited one day haha. Not very long, but I really wanted it again! Everyone in my family loved it as well. Definitely going to save this one!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6hSX5RhMLZSuy0LtIaNNA39clPqIld_Qo735vGCOQ0TFr4KppzYAC55WGmqh62OqdYxHmzDG6OATmSDt6J3Rb-o7JAbDwFln0KM0z1p60zfm_4t6KxlCxrS6Z6QVMFOH5_KIzYm4Db8/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6hSX5RhMLZSuy0LtIaNNA39clPqIld_Qo735vGCOQ0TFr4KppzYAC55WGmqh62OqdYxHmzDG6OATmSDt6J3Rb-o7JAbDwFln0KM0z1p60zfm_4t6KxlCxrS6Z6QVMFOH5_KIzYm4Db8/s640/DSC_0036.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Here the sesame oil, garlic, ginger, apricot jam, orange juice, lemon juice and soy sauce combine over the stove to create a lovely glaze. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT78xe_N0dQCPUTAR4W6Ku-9CXdUKOfvfhCkJdUYvxSwXeMdCvlIzKJMTCAdYukhKwXUXTjJ315cxOxgfxcyf0shGqaQ3cXhKLlXI-T4O9tv8Y8K1c5LhW0kLxrsCiBRxUCCZblRetqDE/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT78xe_N0dQCPUTAR4W6Ku-9CXdUKOfvfhCkJdUYvxSwXeMdCvlIzKJMTCAdYukhKwXUXTjJ315cxOxgfxcyf0shGqaQ3cXhKLlXI-T4O9tv8Y8K1c5LhW0kLxrsCiBRxUCCZblRetqDE/s640/DSC_0040.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Individually wrap the prosciutto around the shrimp after they have been deveined and thread onto the skewers, alternating apricot halves. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Remove the skewers after cooking on the grill for 8 minutes.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxhRN43D4vner1oHw9PVKO6Mazfwsizv8ijHPuAw4rTr7ZYDJJmsNEQ-tbznsxJkbo3nINdRo_rODHs1MwSUxPtj-keus6FQ1hT1PiENqGnHsYVZv5tM1BdLtP-xTN5kUlhUqK3S6wMA/s1600/DSC_0043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxhRN43D4vner1oHw9PVKO6Mazfwsizv8ijHPuAw4rTr7ZYDJJmsNEQ-tbznsxJkbo3nINdRo_rODHs1MwSUxPtj-keus6FQ1hT1PiENqGnHsYVZv5tM1BdLtP-xTN5kUlhUqK3S6wMA/s640/DSC_0043.jpg" width="444" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">After letting the sauce sit for 15 minutes, the mixture thickens to create a lovely glaze that you can drizzle on top. </div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxaVVkSYXYohpUVI2e6OwHRqz0Hye2fpPA-6ELJHDHXp2lFm73qt6YlFu1PObkrMmy0R7svPMnbND9hCi0Qsx8BZ8WXghTSjJhpU2whZWwLlbWUN-iNE_AsTL8uQvmHiXyZuBGZm6YLE/s1600/DSC_0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxaVVkSYXYohpUVI2e6OwHRqz0Hye2fpPA-6ELJHDHXp2lFm73qt6YlFu1PObkrMmy0R7svPMnbND9hCi0Qsx8BZ8WXghTSjJhpU2whZWwLlbWUN-iNE_AsTL8uQvmHiXyZuBGZm6YLE/s640/DSC_0045.JPG" width="640" /></a></div><br />
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<div style="text-align: center;">Finally, top with chopped green onion for additional flavor and striking presentation.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">This is a perfect seafood summer dish for a small or large group. What's great about this is everyone will think you slaved away in the kitchen in order to produce such delicious flavors, when in actuality the whole process is quite simple! I will be making this for a long time to come. Thanks Bruce!</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwASRd8cUwMkopc6r3orRKLeWYKK-Xs26-699mSX3t0u0GUx9U3odptk9P0u7Hhzj8D6m3Hhw8mQ7Nau2ts_WNXkGSoOOs8WAyTlgmj96VCj1Epx8UleAA76TPe6cbRRipsbqN6xbYTi4/s1600/DSC_0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwASRd8cUwMkopc6r3orRKLeWYKK-Xs26-699mSX3t0u0GUx9U3odptk9P0u7Hhzj8D6m3Hhw8mQ7Nau2ts_WNXkGSoOOs8WAyTlgmj96VCj1Epx8UleAA76TPe6cbRRipsbqN6xbYTi4/s640/DSC_0051.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Serves 4</div><div class="separator" style="clear: both; text-align: center;">Time 30 minutes </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;">2 tsp. Asian (toasted) sesame oil</div><div class="separator" style="clear: both; text-align: center;">1 tsp. each minced garlic AND fresh ginger</div><div class="separator" style="clear: both; text-align: center;">1/4 cup of apricot jam</div><div class="separator" style="clear: both; text-align: center;">1/3 cup fresh orange juice</div><div class="separator" style="clear: both; text-align: center;">2 tbsp. fresh lemon juice</div><div class="separator" style="clear: both; text-align: center;">2 tbsp. reduced-sodium soy sauce</div><div class="separator" style="clear: both; text-align: center;">16 paper thin slices prosciutto from the deli, cut in half lengthwise</div><div class="separator" style="clear: both; text-align: center;">24 large (26 to 30 lbs.) peeled and deveined shrimp</div><div class="separator" style="clear: both; text-align: center;">6 apricots, quartered</div><div class="separator" style="clear: both; text-align: center;">1/3 cup sliced green onions</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Directions:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Soak 12 wooden skewers in warm water. Prepare grill for high heat. Heat oil in a small saucepan over medium heat. Cook the garlic and ginger until fragrant (about 2 minutes). Add jam, juices, and soy sauce and cook until simmering. Measure out 1/2 cup glaze; set rest aside in order to thicken.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Wrap prosciutto pieces around already deveined shrimp and thread onto a skewer. Alternate threading shrimp, then apricot. (I fit about 3 shrimp and 2 apricot halves on each skewer).</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cook shrimp skewers, turning as needed and brushing with reserved 1/2 cup glaze, until shrimp is opaque, 8 minutes. Sprinkle with onions and serve with extra glaze. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com0tag:blogger.com,1999:blog-6917451389582033094.post-43325745405524246882011-06-06T17:29:00.000-07:002011-06-06T17:33:56.287-07:00Strawberry Galette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAu3IP815Bo98p2ninGtfAO3nQMNytTOJCLncHCLyoZ0QcOM9DL9chucifDxRWfUJnq5rk5diz6fmkNipq30bT5jDPIK91sSYvATZHNMBbcew3q6EToh3leBNNN-GIdLnLiZWenmEGrLE/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAu3IP815Bo98p2ninGtfAO3nQMNytTOJCLncHCLyoZ0QcOM9DL9chucifDxRWfUJnq5rk5diz6fmkNipq30bT5jDPIK91sSYvATZHNMBbcew3q6EToh3leBNNN-GIdLnLiZWenmEGrLE/s640/DSC_0030.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Everywhere I look I see strawberries. Like I've mentioned before, I spend my days usually reading up on the latest recipes and following my beloved food bloggers. It seems like everyone, and I mean everyone, has been consuming the delicious summer fruit. I even read one article which supplied 100 strawberry recipes. And yes, this strawberry galette made it on the list.<br />
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Making pie crust is a difficult task. Just now am I starting to understand the many tricks that are involved in creating the perfect, buttery, soft, flaky pie crust. For this recipe I really wanted a buttery one so I read up and chose one that called for 2 sticks of butter. I just LOVE the stuff! At first I was a little skeptical but holy crap, it turned out good. Like exceptionally good. I even blew myself away with this one.<br />
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Once I was finished, I immediately laminated the strawberry galette recipe and will definitely be referring back to it for next summer. What's great about this pie dough is if you make double or even triple the amount, you will have a wonderful dough that can be made into traditional pies, a galette, or even made into sweet fries. I just read on <a href="http://ovenlove.blogspot.com/2011/06/pie-fries.html">Oven Love</a> about how you can thinly slice pie dough to coat in sugar and cinammon before baking. Then you have sweet fries which you can dip in homemade whipped cream. Why haven't I made these yet? Good thing I have some left over dough waiting at home in the freezer! </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMsKMZl9LEfS-46G84MJ0u8XAHy8UwUw-slEPekgU7rQmQw3rezGpy0pXQGbXd19olRmRYGKiWKlCFvDlY7A1zGXhyphenhyphenY4BKRvdaoTjA1FVPaHXwLx5oj41rl0mlTHQTSu0plUxH09Kqd0/s1600/DSC_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMsKMZl9LEfS-46G84MJ0u8XAHy8UwUw-slEPekgU7rQmQw3rezGpy0pXQGbXd19olRmRYGKiWKlCFvDlY7A1zGXhyphenhyphenY4BKRvdaoTjA1FVPaHXwLx5oj41rl0mlTHQTSu0plUxH09Kqd0/s640/DSC_0001.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Before preparing the galette, let the sliced strawberries sit in cornstarch and sugar for a little while. This will help sweeten and thicken their juices.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ycRxWOm7oL-ALBOnl4V3ocmNZkk2TSvwAhMe1ND52hw5WCvva3JUxhIRQeOVRdrWyuIAEB_PRficTJCCFyvtMxkrLFoDDOljGmphmJOf_GaaKM9GKV0h27ds4aDT9TgH1nH6GevY_CE/s1600/DSC_0022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ycRxWOm7oL-ALBOnl4V3ocmNZkk2TSvwAhMe1ND52hw5WCvva3JUxhIRQeOVRdrWyuIAEB_PRficTJCCFyvtMxkrLFoDDOljGmphmJOf_GaaKM9GKV0h27ds4aDT9TgH1nH6GevY_CE/s640/DSC_0022.jpg" width="426" /></a></div><br />
<div style="text-align: center;">I usually don't have photos of myself in the kitchen doing my thing, but here you go! Here I am trying to perfectly assemble each piece of fruit. The dough is very delicate so you have to leave plenty of room around for the dough to wrap around it. When you are ready, drizzle some of the remaining fruit juice over the strawberries.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBlAh-DyCFNSeSmxwvKmzxBI-q5BXcr8kEZpGb-qzQuyd7gIujhfU1XO73nZWiT88kslVdgEoCTx8kIq6E0NYszuUllC3yx8de3qbnUFBUkFcbn0Ml0Xa3iqQnLGdVVL-dWfSlHIg3q4/s1600/DSC_0005.JPG" imageanchor="1"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBlAh-DyCFNSeSmxwvKmzxBI-q5BXcr8kEZpGb-qzQuyd7gIujhfU1XO73nZWiT88kslVdgEoCTx8kIq6E0NYszuUllC3yx8de3qbnUFBUkFcbn0Ml0Xa3iqQnLGdVVL-dWfSlHIg3q4/s640/DSC_0005.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Strawberry Galette:</b></div><div class="separator" style="clear: both; text-align: center;"> inspired by <a href="http://www.thecomfortofcooking.com/2010/05/strawberry-galette.html">The Comfort of Cooking</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;">15-20 strawberries, stems removed and slices</div><div class="separator" style="clear: both; text-align: center;">3 tbs. white sugar</div><div class="separator" style="clear: both; text-align: center;"> 2 tsp. corn starch</div><div class="separator" style="clear: both; text-align: center;">1 egg, beaten</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Directions:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Clean the strawberries, remove stems and slice. Don't slice too thin because you want the strawberries to keep their shape. Place the sliced strawberries in a bowl and toss in cornstarch and sugar. Gently stir until the berries are covered completely.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Roll out the pie crust. Layer the berries, overlapping each other inside the pie crust starting one inch from the edge. Fold the edge of the dough over the strawberries to assemble the rustic pie. Brush the dough with the beaten egg to prevent the dough from unraveling. Sprinkle all over with 1 tbs. of sugar. Bake for 35-40 minutes and remove from the oven. Let it cool for 5-10 minutes before slicing. Serve with homemade whipped cream.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">*For the <b>homemade whipped cream</b>, whip 1 cup of heavy cream until peaks form. Gradually add 1/4 cup of sugar and 1 teaspoon of vanilla extract. Spread on top of the galette once out of the oven. A really nice compliment to the warm rustic pie.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">*If you are going to make your own crust, refer to Martha Stewart's <a href="http://www.marthastewart.com/254603/pate-brisee-pie-dough">Pate Brisee</a>. That is what I used and it was lovely!</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com2tag:blogger.com,1999:blog-6917451389582033094.post-65720724414069394562011-06-01T08:39:00.000-07:002011-06-01T08:39:37.016-07:00Apricot Glazed Pork Chops<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcZuHnXKqTK9vFjSc45vfYiTcnkJYOr-_kCys_Y5Ao2_dmk7klZJUh5Rc9FEioaFtOyDcJlIyhgYrPTn-HJk-lY9B1r6H9qmzSbN5HO7DvCotOMLmCxtlTglHPftXOe2ABpsMwzlfLQ4/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcZuHnXKqTK9vFjSc45vfYiTcnkJYOr-_kCys_Y5Ao2_dmk7klZJUh5Rc9FEioaFtOyDcJlIyhgYrPTn-HJk-lY9B1r6H9qmzSbN5HO7DvCotOMLmCxtlTglHPftXOe2ABpsMwzlfLQ4/s640/DSC_0018.JPG" width="640" /></a></div><br />
<div style="text-align: center;">I've been eating so many apricots lately. I added them in my white chocolate oatmeal cookies recently and then decided to substitute them in place of peaches for this pork chop recipe I found in Cooking Light. Don't get me wrong, I love peaches, but I thought why not try out something else? The cookies turned out wonderful, so I was sure these would be great too! </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAnRl8tc84-1ik7wXLafbAISp0zp4yochH7qcjHHJNPMO-Gi1kYSTGdLon6yX-7mNfrsBJvoQI4s2LPrwYPfhyg5-e8hBtsN-IYjkd3w2SUD_lcY357V1B92l0QDTGpswDRY5l3MWtJQ/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAnRl8tc84-1ik7wXLafbAISp0zp4yochH7qcjHHJNPMO-Gi1kYSTGdLon6yX-7mNfrsBJvoQI4s2LPrwYPfhyg5-e8hBtsN-IYjkd3w2SUD_lcY357V1B92l0QDTGpswDRY5l3MWtJQ/s640/DSC_0002.JPG" width="640" /></a></div><br />
<div style="text-align: center;">This recipe is super easy and fast! Just what I like for quick weeknight meals. Slice the apricots and prepare the fresh thyme.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiFdHfsTtcDqtJf5hlktz235wfyUPzV0RFRgq-2mDqxdNyh8E8jBHs-LHDkKj4HEY_ZoqyrUiBwEjGweL-XLaa8QPq2rcMYOkFEr5Rp-LRb9sx-p39UWBgLlvsSD1RdT7AbPfzBT51hM/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiFdHfsTtcDqtJf5hlktz235wfyUPzV0RFRgq-2mDqxdNyh8E8jBHs-LHDkKj4HEY_ZoqyrUiBwEjGweL-XLaa8QPq2rcMYOkFEr5Rp-LRb9sx-p39UWBgLlvsSD1RdT7AbPfzBT51hM/s640/DSC_0004.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Coat the apricots in sugar to help beak down and further sweeten.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsuZuUNqrHoSPoR0Eb5qDoWHc157M1Kgwg2xlCT8HUZpuHFkSGEENiOFIEtppmXCK777BvHAmLHG3M_gOOK7jkim_-AnM_xXEbTvl786bD4SN-NIjpfuvG4jnlBFTaTBwI_r60nGrs7I/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsuZuUNqrHoSPoR0Eb5qDoWHc157M1Kgwg2xlCT8HUZpuHFkSGEENiOFIEtppmXCK777BvHAmLHG3M_gOOK7jkim_-AnM_xXEbTvl786bD4SN-NIjpfuvG4jnlBFTaTBwI_r60nGrs7I/s640/DSC_0007.JPG" width="640" /></a></div><br />
<div style="text-align: center;">The original recipe called for shallots, but I decided to swap those for red onions. The sweet flavor of this onion went exceptionally well with the apricots. These might have even been my favorite part of the dish!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQyyujEHpSSKPBQS5atmbDYyFMY3BU-2lE2SQopjHf1TodxsiDUEvnoYDfivIOuScyR2Ii8InK9Hz2dhrHhteCeYUt1Pn5QM90W3JnagyvJ9RJKboizluh8TLw7F5shK7sePrUVdg1Hc/s1600/DSC_0012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQyyujEHpSSKPBQS5atmbDYyFMY3BU-2lE2SQopjHf1TodxsiDUEvnoYDfivIOuScyR2Ii8InK9Hz2dhrHhteCeYUt1Pn5QM90W3JnagyvJ9RJKboizluh8TLw7F5shK7sePrUVdg1Hc/s640/DSC_0012.jpg" width="426" /></a></div><br />
<div style="text-align: center;">Cook the pork chops for around 4-6 minutes on each side. You want the sides to turn a golden color for crispy texture with a lot of flavor. Then remove the meat from the pan and set aside in order to begin cooking the apricots, onion and thyme (use the same pan).</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1J6RhUm_Gu-1eW-IaxYgV0RitZFuBMNGoOfBODArjaO8JbpFxxw6QgCo0_xwmzDUCxmmg2z5wsRkVahglCnV2VjMl_l7SWw_ArxAIp8mJeYHk4-SV8wl5KYQaLDlmjrHDlgkRt3ZYFs/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1J6RhUm_Gu-1eW-IaxYgV0RitZFuBMNGoOfBODArjaO8JbpFxxw6QgCo0_xwmzDUCxmmg2z5wsRkVahglCnV2VjMl_l7SWw_ArxAIp8mJeYHk4-SV8wl5KYQaLDlmjrHDlgkRt3ZYFs/s640/DSC_0016.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> Cook down for a short amount of time, then add the white wine plus chicken broth to deglaze (shown below).</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-avac0ILm-0zEi5C9I3PmRB2NGSkNvXCfjRLho_LX7n7WmsHBHc0bXpIpeqnwtQ1uULHrULE1yPDgB_ccUKWW-K9WwQ0TkKgmrHGM2ehCNzyIfFYDLEPVChGfS4LvIYGXCqKBtf7a5A/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-avac0ILm-0zEi5C9I3PmRB2NGSkNvXCfjRLho_LX7n7WmsHBHc0bXpIpeqnwtQ1uULHrULE1yPDgB_ccUKWW-K9WwQ0TkKgmrHGM2ehCNzyIfFYDLEPVChGfS4LvIYGXCqKBtf7a5A/s640/DSC_0017.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Once reduced and thickened, add the pork chops back to reheat and absorb the flavor. Then it's ready to serve! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Inspired by Cooking Light: Skillet Pork Chop Saute with Peaches </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">2 teaspoons olive oil</div><div class="separator" style="clear: both; text-align: center;">4 (4-ounce) center-cut boneless pork loin chops, trimmed</div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon freshly ground black pepper</div><div class="separator" style="clear: both; text-align: center;">1 red onion, cut</div><div class="separator" style="clear: both; text-align: center;">2 teaspoons chopped fresh thyme</div><div class="separator" style="clear: both; text-align: center;">5-6 apricots, sliced</div><div class="separator" style="clear: both; text-align: center;">1/2 cup of dry white wine</div><div class="separator" style="clear: both; text-align: center;">1/2 cup fat-free, lower-sodium chicken broth</div><div class="separator" style="clear: both; text-align: center;">2 teaspoons honey</div><div class="separator" style="clear: both; text-align: center;">2 teaspoons butter</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><b>Directions:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 4-5 minutes on each side or until done. Remove chops from pan, and keep warm. Add red onion, thyme and apricots to pan; cook for 2 minutes to soften. Stir in wine, scraping the pan to loosen browned bits and deglaze. Bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes).Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat; stir in butter. Spoon sauce over chops.</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com0tag:blogger.com,1999:blog-6917451389582033094.post-36965604212820719372011-05-30T18:40:00.000-07:002011-05-30T18:40:37.032-07:00Cranberry & Pistachio Biscotti<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopYf1w4Ivj-I-NMNZTYJru1ZuWWhGh_OUJrI9AsmEseA4ki-QW_wqlfW4dR6YowPLQotL3Pab9vdAvmx9Ib_dMb3sADN9rVHOjEHtyftDTIaL0e3CRp78f9PeRvfwKUTjj5PrtYQ4eA8/s640/DSC_0002.JPG" width="476" /> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Despite what your mother told you, cookies are perfect for breakfast. Some of us wake up without feeling hunger (definitely not me), but I know you're out there. For those of you who don't and are told to eat breakfast because it starts your day off right, then this is your go-to. Yes biscotti is a cookie, but its less sweet and goes perfectly with a glass of milk, or a cup of hot tea in the morning or at night. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The word biscotti, means twice baked in Italian. In this recipe you bake the cookie once, remove from the oven and slice diagonally, placing back in the oven to cook for the remaining time, allowing the biscotti to reach a crunchy and soft consistency. If you never have tried homemade biscotti, it is an experience, quite different from buying them at Starbucks or the market. These are anything but hard on your teeth, and the flavor increases every day.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdKW9zsVCAcf2p_wshuGnuNosphU7p17ToUapilvAUkD4iyboy4yHJGe2f6OnWKb2emcrlEnH5SwJphSBhIIteTXqCQEdy4s24n6qasPB-CpotOmgMOzArUWz92eUqlzwydfaBo5ehJ1s/s640/DSC_0002.JPG" width="640" /> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">You can make all types of biscotti, but I chose to use cranberry and pistachio. It was so wonderful. Seeing as how two of my friends, Diane Kay (Stepmom) and Susan Monus, the woman I work for in Malibu had their birthdays recently, I decided to make biscotti because their shelf life is much longer than any other baked good. You can freeze them so they will last even longer too! How great is that? Always having a small snack to go along with your tea! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">My kitchen looked like a complete mess afterward because I doubled the recipe thinking there wouldn't be enough, but oh crap, I now am left with 3 huge ziplock baggies filled with biscotti just sitting here waiting to be eaten. If you ever are having a party, this is a great way to make a lot in one session. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvibEPYW1G8XhvaAAGLWN1NYtesNXlKUVmavUcn4075WIXCUL5IST0ZRddieDzGr4xLBByeSZizbYf2u7tcI44LnGCwJjQ46IjH2OzQZfshcdYyyElgQjTqs1Jvmljj_KwZSEqiaTUxU/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvibEPYW1G8XhvaAAGLWN1NYtesNXlKUVmavUcn4075WIXCUL5IST0ZRddieDzGr4xLBByeSZizbYf2u7tcI44LnGCwJjQ46IjH2OzQZfshcdYyyElgQjTqs1Jvmljj_KwZSEqiaTUxU/s640/DSC_0006.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> In a large bowl, mix together the butter and sugar. Then combine the dry ingredients before adding the pistachios and cranberries. </div><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_VnhQ_59M2YltoEwkq2VS7U4Y3RGXqLpyeas_UvztleB5DsUZ1YE60mV1g5z5RnxiSsBpw8giPNZWnwctOa52iSyrBsIpB2CIztMDniCM7HhVqZ-7wFBfHP_HDeuUFhTiY-EwRoK-unk/s640/DSC_0011.JPG" width="640" /> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">What I did notice is the pistachio are much stronger in flavor than the cranberries, so if you are in it for the cranberries mostly, I would highly recommend adding more. For me, the proportions were perfect, but I probably would add a little more pistachio and cranberry so that there is more in every bite. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcQDUhR2vhVe9dFjVcELps8VzxBPwD6DfZFiSyb8GD6Z70cMKQ95Mqabgupcx7rs3EIIEDUiTvI0je7169TdKJduFh68sNBWSio2U6FIrhtAcSIeeSui7kWUJCmYG1He3gPu1cIt_dAg/s640/DSC_0020.JPG" width="640" /> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Just a note, the dough is extremely sticky, so don't be shy when flouring your surface. Mix one egg in a bowl to coat the dough when formed into a log. (shown below). </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRLwz9KCldg47O_q5wI_gmp_sV7bZDLI1KB9a1NcKObC-vWtbY45kGBj7lQ4ypW4YDJk2s6f1zQDY_qVJQKxDfjeWdT6E6jahQ7jKgkBTZY7-QDr6ul8GhUNVI94eGMv_soGMWgLPppg/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRLwz9KCldg47O_q5wI_gmp_sV7bZDLI1KB9a1NcKObC-vWtbY45kGBj7lQ4ypW4YDJk2s6f1zQDY_qVJQKxDfjeWdT6E6jahQ7jKgkBTZY7-QDr6ul8GhUNVI94eGMv_soGMWgLPppg/s640/DSC_0016.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> Before going into the oven (above) and first time removed from the oven shown below.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU62BSAMyCKO_Hqwu9TSF2zphSteNR_bytspxVPBgnyZxW1_EzQNFdJEHPn5YZ5goXVNO6fdcCWvQDbAwsT6CL-V0nX0fl2IRhdjk7OnburkP24TybypvTPAjqLelTekSevYrbgEgqQjM/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU62BSAMyCKO_Hqwu9TSF2zphSteNR_bytspxVPBgnyZxW1_EzQNFdJEHPn5YZ5goXVNO6fdcCWvQDbAwsT6CL-V0nX0fl2IRhdjk7OnburkP24TybypvTPAjqLelTekSevYrbgEgqQjM/s640/DSC_0021.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> At this point, your kitchen will smell like you are in Tartine Bakery, which is located in the Mission District in San Francisco. That's a good thing if you've never been there and don't know what I am talking about. I had one of the most delicious meals I have ever eaten recently. My mom and I shared a vegetable croque monsieur and a lovely quiche. Go there if you are in San Fran. You can smell it from a few blocks away and everyone leaves happy with a smile on their face. I'm killing myself for not taking any pictures...oh well.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiD0-A1ixKjEc8j7NDaSu9LHpRgslwIp38-TKScRTXPyfVmu4CS7FEcZ_kGYAWIV7FCAqj6_TV_9lkt5Yguh8-eETu2bKJAuOFk695Lmc5u-PRdJS86Rgxs-kw95bfVqCVhEGCXnjgN-o/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiD0-A1ixKjEc8j7NDaSu9LHpRgslwIp38-TKScRTXPyfVmu4CS7FEcZ_kGYAWIV7FCAqj6_TV_9lkt5Yguh8-eETu2bKJAuOFk695Lmc5u-PRdJS86Rgxs-kw95bfVqCVhEGCXnjgN-o/s640/DSC_0026.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> After removing, cut the biscotti diagonally. Do not cut immediately after taking out of the oven, wait around 15-20 minutes so that it won't crumble and fall apart. Don't wait too long or else it will harden and it won't slice easily, leaving you with a messy kitchen and not so pretty biscotti.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WUbTbjKDVE2_YYjCYZklJ1sn_YB0m-JV3A8FJltxrbUH7STrY9SLgpHqmdhqSzzOXo56PKUR9OD5zSud1XMydoCMKMz0992f-q_2NdGN4DwDIDrUi5edCIrsf6OJc9iAQKKfIjaLU9k/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WUbTbjKDVE2_YYjCYZklJ1sn_YB0m-JV3A8FJltxrbUH7STrY9SLgpHqmdhqSzzOXo56PKUR9OD5zSud1XMydoCMKMz0992f-q_2NdGN4DwDIDrUi5edCIrsf6OJc9iAQKKfIjaLU9k/s640/DSC_0028.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> On a wire rack, place the biscotti on the side they were cut to prep for their second baking round. You can see the lovely pistachio and cranberries throughout. At this point, the outsides are hardening, but the inside is soft. If you like doughy centers, you technically don't have to bake again, although it wouldn't reaaallly be biscotti. Who care though right?!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvli_ixBxpI3SyXAqduobdN-BEuwUMctDabBDRSLsllHRik6JKv6mH4KQ_D5WQ5lUIrAJORukPjGiTvKocwhqidds4T9TX8xzFMej4ZDXE_K347ibf1yxj41EypdzVg-qQdpLGaoHAIG8/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvli_ixBxpI3SyXAqduobdN-BEuwUMctDabBDRSLsllHRik6JKv6mH4KQ_D5WQ5lUIrAJORukPjGiTvKocwhqidds4T9TX8xzFMej4ZDXE_K347ibf1yxj41EypdzVg-qQdpLGaoHAIG8/s640/DSC_0033.JPG" width="640" /></a></div><br />
<div style="text-align: center;">And there it is, after baked a second time, the outsides are even more golden and the inside is crispier than before, yet softer than market bought biscotti. Like other recipes, I'm sure everyone is sad when the last bite is taken and you are longing for more. Nope, not in this case. Like I said, 3 bags of biscotti left (I doubled the recipe for birthday presents). I will have these in the freezer for quite some time. Who wants to come over for a tea party?<br />
<br />
Cranberry-Pistachio Biscotti<br />
originally from <a href="http://www.marthastewart.com/329049/cranberry-pistachio-biscotti">Marth Stewart</a> <br />
<br />
<b>Ingredients:</b><br />
1/2 cup dried cranberries<br />
1/2 cup boiling water<br />
3 cups all purpose flour, plus more for dusting<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
4 tablespoons unsalted butter, room temperature<br />
1 cup of sugar, plus more for sprinkling<br />
3 large eggs, plus 1 large egg, lightly beaten<br />
2 teaspoons pure vanilla extract<br />
1/2 cup (2 1/2 ounces)salted pistachios, coarsely chopped<br />
<br />
<b>Directions:</b><br />
<br />
1. Preheat oven to 357 degrees. Line large baking sheet with parchment paper; set aside. Place cranberries in a small bowl; add boiling water. Let stand until plump, about 15 minutes. Drain, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.<br />
<br />
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mic on low speed until combined. Mix in cranberries and pistachios.<br />
<br />
3. Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16 by 2 inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over surface of the dough logs, and sprinkle generously with sugar.<br />
<br />
4. Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees.<br />
<br />
5. Place logs on cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2 inch-thick slices. Place a wire rach on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 20 to 30 minutes. Remove pan from oven; let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week. Freeze if you want to keep them longer. <br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"></div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com2tag:blogger.com,1999:blog-6917451389582033094.post-30929660881169517252011-05-26T16:00:00.000-07:002011-05-26T16:00:23.011-07:00Roasted Chicken and Broccolini Lemon Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFXOziZqsEJlU3O3FHi-HAMFbqFUSy-B8gWEKavzaPVLCd1qULfAyy8Bv4MoC6rurZuIQBT93JXBvqkjAb9JFf3jZ0QsKeTmB6-D_aCQCLr-C1iLINFQgsZO9brItVwcxqybUSr7JxLs/s1600/DSC_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFXOziZqsEJlU3O3FHi-HAMFbqFUSy-B8gWEKavzaPVLCd1qULfAyy8Bv4MoC6rurZuIQBT93JXBvqkjAb9JFf3jZ0QsKeTmB6-D_aCQCLr-C1iLINFQgsZO9brItVwcxqybUSr7JxLs/s640/DSC_0058.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Oh yessssss. Fresh. Healthy. Light. Flavorful. Crunchy. Salty. Lemony. I could go on and on and on. My mom made this for me after falling in love at a dinner party. I think I have eaten it about three times now, so I figured why not learn how to recreate it myself? </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">When you're in a rush to get dinner on the table, this recipe can go from difficult to easy in just a couple steps. Tonight, since there weren't any rotisserie chickens available at the market, I had to roast my own chicken at home. Here I will show how you can make this in a jiffy without all the labor!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZ6aH1NTmeNdzVL1WizYm4E22aTuoRPkxilhYw1XZAkcKUVZ6lQhhUY2fIl1UdIvHghsG8OBMZeApJ0GdCk0weZn8aJledYa9f7BkxkieT5-v8peD5cuY6r3_Cx1YJddbVV17-cpJM_g/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZ6aH1NTmeNdzVL1WizYm4E22aTuoRPkxilhYw1XZAkcKUVZ6lQhhUY2fIl1UdIvHghsG8OBMZeApJ0GdCk0weZn8aJledYa9f7BkxkieT5-v8peD5cuY6r3_Cx1YJddbVV17-cpJM_g/s640/DSC_0036.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> Here is the beautiful chicken I roasted at home, but for the speedy cook, buy a rotisserie chicken at your local market so you can start this immediately when you get home. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6mikAVUdX_Ih_SsyTPBFu_sq4Q9JhlcE4HpwouiMM6n0FaSHgNupvJa7pFY3MDdp2GQDe0f98yKdyN59CZMlpny5THpHUHawKCiW2iEF0z2_-RC48Kg5pwztpjvduxPhLp_PTZqY1KY/s1600/DSC_0039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6mikAVUdX_Ih_SsyTPBFu_sq4Q9JhlcE4HpwouiMM6n0FaSHgNupvJa7pFY3MDdp2GQDe0f98yKdyN59CZMlpny5THpHUHawKCiW2iEF0z2_-RC48Kg5pwztpjvduxPhLp_PTZqY1KY/s640/DSC_0039.jpg" width="426" /></a></div><br />
<div style="text-align: center;"> I higgghly recommend toasting the pine nuts before starting the recipes steps because the flavor drastically changes, adding such wonderful flavor. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Before, I have always eaten this with plain fettuccine noodles. I just so happened to stumble upon the lemon & pepper pappardelle pasta when buying ingredients at Trader Joe's and decided to test it out. Why not use lemon pasta when the main flavor already was fresh lemon juice? It worked out very well. I can't tell you which one was better, just slightly different. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicE3YgPMcrSTwjFCX4oPVAguB9VMsvE-Z53XgacE2Nc6Oj64452WtbUqKq2n3HjyN83T-RKnyDusLEdAsglpfa5KDzy3Nksg0pPdmQWiki5IwS16pyUieZIgC-b4BjcLI_4j0QDg3qD2Q/s1600/DSC_0041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicE3YgPMcrSTwjFCX4oPVAguB9VMsvE-Z53XgacE2Nc6Oj64452WtbUqKq2n3HjyN83T-RKnyDusLEdAsglpfa5KDzy3Nksg0pPdmQWiki5IwS16pyUieZIgC-b4BjcLI_4j0QDg3qD2Q/s640/DSC_0041.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> Chop the end stalks of the broccolini to make them bite size and squeeze 1/4 cup of lemon juice (2-3 lemons).</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXlx70z_wg6Ijyf800Z8OzONcdQpwXaIiQO3ddpi2joOtDP5PpXkcV0zQU0QzYQTWtFJXvgzGuhkv_Uzsyp6nPEqLsSvdNNYLZqAgn3z6-xj29ks2fC7Fnc8fcqEzyED83S02IvQ7N9U/s1600/DSC_0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2daclgtSXl9j411KNdpGBN1imJtbm8gOEBw6FgKgpqWlvF3gMDBDxd8ARi61XUZu70VDUncqwM587NzMzRpOtK_5KqKq0WyH1unybGPhawHqmP7CKuyyQyYyNRVr0ITf8j4o7EwPJPE/s1600/DSC_0047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2daclgtSXl9j411KNdpGBN1imJtbm8gOEBw6FgKgpqWlvF3gMDBDxd8ARi61XUZu70VDUncqwM587NzMzRpOtK_5KqKq0WyH1unybGPhawHqmP7CKuyyQyYyNRVr0ITf8j4o7EwPJPE/s640/DSC_0047.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Boil the broccolini in salted water for 2 minutes until crisp-tender. You don't want to cook completely because they will cook after you remove, AND when you place back into the final pot to mix with the other ingredients before plating. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXlx70z_wg6Ijyf800Z8OzONcdQpwXaIiQO3ddpi2joOtDP5PpXkcV0zQU0QzYQTWtFJXvgzGuhkv_Uzsyp6nPEqLsSvdNNYLZqAgn3z6-xj29ks2fC7Fnc8fcqEzyED83S02IvQ7N9U/s1600/DSC_0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXlx70z_wg6Ijyf800Z8OzONcdQpwXaIiQO3ddpi2joOtDP5PpXkcV0zQU0QzYQTWtFJXvgzGuhkv_Uzsyp6nPEqLsSvdNNYLZqAgn3z6-xj29ks2fC7Fnc8fcqEzyED83S02IvQ7N9U/s640/DSC_0051.JPG" width="640" /></a></div><br />
<div style="text-align: center;">I can't even express how deep my love for this dish is. Maybe it's just because I'm obsessed with citrus and cheese, but I truly believe you will love every bit of it. Especially the leftovers. The day after is probably my favorittte. All the lemony goodness soaks up into the brocollini and the flavor is unreal!</div><br />
<div style="text-align: center;"><b>Ingredients:</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Salt</div><div style="text-align: center;">1 pound Broccolini, trimmed and stalks cut</div><div style="text-align: center;">1 (9 ounce) package of pappardelle or fettuccine pasta </div><div style="text-align: center;">1 (14 ounce) can of reduced-sodium chicken broth</div><div style="text-align: center;">1/4 cup fresh lemon juice (from about 3 lemons)</div><div style="text-align: center;">4 cups of shredded chicken (1 roasted chicken will yield 3-4 cups of shredded meat)</div><div style="text-align: center;">3/4 cup of freshly grated parmesan cheese</div><div style="text-align: center;">1/2 cup toasted pine nuts</div><div style="text-align: center;">2 tablespoons chopped fresh flat-leaf parsley</div><div style="text-align: center;">2 tablespoons of olive oil</div><div style="text-align: center;">1 tablespoon lemon zest</div><div style="text-align: center;">freshly ground black pepper</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions:</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Bring a large pot of salted water to a boil. Add the broccolini and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccolini to a large bowl. Add the fettuccine to the same pot of water and cook, stirring to prevent sticking. Drain, reserving 1/2 cup of the cooking liquid. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Meanwhile, in a large, heavy skillet, bring the chicken broth and the lemon juice to a boil over medium- high heat. Boil for 5 minutes, or until the broth has reduced by half. Add the chicken and simmer just until heated through, about 2 minutes. Add the cooked pasta, broccolini, pine nuts, olive oil and lemon zest. Toss to coat, adding 1/2 cup of parmesan cheese to melt. Then add reserved cooking liquid from the pasta if dry to help moisten. Season with salt and pepper.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Serve the pasta, sprinkling the remaining parmesan and parsley on top. YUM.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com0tag:blogger.com,1999:blog-6917451389582033094.post-46902157634937261252011-05-25T17:59:00.000-07:002011-05-25T19:42:00.068-07:00Baked Salmon in Foil Packets<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7t2L8RUW6kpsLpKUFW4by8lh-g_eP1M1c8W2ZGJN3AjmZNwr5YVp82dVPmUtYmWvmnkjdoPwibxUXMWbjoqbVhYpvH3xtxA-F0eeeLsb3pNZgOV-ork-3kznaNn5kumi3Jn6rT645LGs/s1600/DSC_0071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7t2L8RUW6kpsLpKUFW4by8lh-g_eP1M1c8W2ZGJN3AjmZNwr5YVp82dVPmUtYmWvmnkjdoPwibxUXMWbjoqbVhYpvH3xtxA-F0eeeLsb3pNZgOV-ork-3kznaNn5kumi3Jn6rT645LGs/s640/DSC_0071.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">While taking my end of the year exams, I found myself craving seafood regularly. So, I decided to make this recipe I found on the Food Network by Giada De Laurentiis, who by the way is my secret guilty pleasure. While on summer vacation, all I do now is watch either the Food Network or the Cooking channel, but whenever Giada is on, she is my go-to. Most likely because I miss Rome more and more every day.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHnnjwZOMT0E1_Ijq1g7-fX_MXyazbW0kSaoKncMh_fHjWHGLdg7H_2E-06_gkXoPjQfYY64Da4SQCavw0X_YtYtAx9PcvS-js89EyZ0WfpUiR5Rhm9nP53zwecMioUxTrou0DgP0W0Q/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHnnjwZOMT0E1_Ijq1g7-fX_MXyazbW0kSaoKncMh_fHjWHGLdg7H_2E-06_gkXoPjQfYY64Da4SQCavw0X_YtYtAx9PcvS-js89EyZ0WfpUiR5Rhm9nP53zwecMioUxTrou0DgP0W0Q/s640/DSC_0007.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="text-align: center;">Well, this recipe was a pleasant surprise. I must say I was pretty nervous trying to attempt these individual salmon packets but it was well worth it. So delicious and moist. The flavors of the shallots, lemon juice, dried oregano and thyme were such a nice compliment to the fish...I wouldn't change a thing! (Although, maybe just swapping the dried oregano for fresh instead).</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7Ucmdcs2A-H8_PGWwAbLZbCrqYd5xMoKr9dC1tmohCIb5haQ9uc5-cGJ4sVLuO3oECM8dbT8JpXnqXtmjb4CztdmOs2EgWJc1-NEhUnhj4iDXn88T3zppsYAbO_0LhKIfGD-oq7ee_Q/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7Ucmdcs2A-H8_PGWwAbLZbCrqYd5xMoKr9dC1tmohCIb5haQ9uc5-cGJ4sVLuO3oECM8dbT8JpXnqXtmjb4CztdmOs2EgWJc1-NEhUnhj4iDXn88T3zppsYAbO_0LhKIfGD-oq7ee_Q/s640/DSC_0019.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Roasted asparagus with cracked pepper and salt. I think I might eat this with every meal, no joke. Thought you might like to stare at the pretty vegetable so I added a picture even though they aren't part of the salmon recipe. Not a bad complimentary side though ;)</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkYe-yCT6EB6I_9bqZmbVRkjg_UlddiwTXZwdMfgyzkk7AWxM7lixUPo6p1hXIjoFVWcGx7hN5OXlpf-736pG555GIwjDLSykX9bJp42r6tBQj0y-SEEa_T7rAy6YXpzFO6yP_QukSYc/s1600/DSC_0029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkYe-yCT6EB6I_9bqZmbVRkjg_UlddiwTXZwdMfgyzkk7AWxM7lixUPo6p1hXIjoFVWcGx7hN5OXlpf-736pG555GIwjDLSykX9bJp42r6tBQj0y-SEEa_T7rAy6YXpzFO6yP_QukSYc/s640/DSC_0029.jpg" width="449" /></a></div><br />
<div style="text-align: center;">Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend. Look how pretty! The recipe called for dried oregano but I used fresh instead.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUqeX7-9wSjxz_Lzqyqf1XssRBXfcaKJSwt3FGVfNZru05cFO7tQkq1rZmGtmbNIIwaliNxcSZlH8hEaU-SqoxPNDX8N-yWFB7MAfnki3Su1nIEY7nyIe2Zh7ut68c44pblEunq9iHF5k/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUqeX7-9wSjxz_Lzqyqf1XssRBXfcaKJSwt3FGVfNZru05cFO7tQkq1rZmGtmbNIIwaliNxcSZlH8hEaU-SqoxPNDX8N-yWFB7MAfnki3Su1nIEY7nyIe2Zh7ut68c44pblEunq9iHF5k/s640/DSC_0042.JPG" width="640" /></a></div><br />
<div style="text-align: center;">This picture reminded me of the book I used to read as a child, The Rainbow Fish. Look at the pretty, reflective scales!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjll-koBfm9zCkN4Eg3N-RrBjdHl7VUVMGLj9oB3rjrO1fvVwDlkhf949tfAr-_0IlT78aMrX-l95YISRSX2MP7KLHVg9fns-iOEW6ZBRJEXN45drsO-4jQMrkeLoh3Jh-W8fvy1a8okYE/s1600/DSC_0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="489" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjll-koBfm9zCkN4Eg3N-RrBjdHl7VUVMGLj9oB3rjrO1fvVwDlkhf949tfAr-_0IlT78aMrX-l95YISRSX2MP7KLHVg9fns-iOEW6ZBRJEXN45drsO-4jQMrkeLoh3Jh-W8fvy1a8okYE/s640/DSC_0051.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Place the individual salmon fillet, oiled side down, on top of a piece of foil. Wrap the ends around the fish to create a boat-like structure that will hold in the tomato mixture. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-BXTMF6M6zQ2SPA78zabe0WxUhQBWMlisIwqofcijfiLzdSickF_FcqnX3ewhoXEQ2DFwzxKBJtMUj-SfidFLyoomuQ1a3AAqeVtIeStwB5bqX4vVw5jw3v8LtJpLrRSgoQ4XfKIkj0I/s1600/DSC_0056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-BXTMF6M6zQ2SPA78zabe0WxUhQBWMlisIwqofcijfiLzdSickF_FcqnX3ewhoXEQ2DFwzxKBJtMUj-SfidFLyoomuQ1a3AAqeVtIeStwB5bqX4vVw5jw3v8LtJpLrRSgoQ4XfKIkj0I/s640/DSC_0056.jpg" width="498" /></a></div><br />
<div style="text-align: center;">Ladle the tomato mixture into the tinfoil boat, covering the salmon fillet. </div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzz5C_dDEkiNhBEIbtpzZ3Le9fQAjrPeEGw7lbu61cIiuat5bYvGfP3DWLT4g1ebs7Uf2ODwNRw-OKZ08I1iQH9a7kOqYqCl5iYnB6VpJq-f7OkNonKZPmpDHlz2w6YrCGREQqhMFyFwI/s1600/DSC_0074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzz5C_dDEkiNhBEIbtpzZ3Le9fQAjrPeEGw7lbu61cIiuat5bYvGfP3DWLT4g1ebs7Uf2ODwNRw-OKZ08I1iQH9a7kOqYqCl5iYnB6VpJq-f7OkNonKZPmpDHlz2w6YrCGREQqhMFyFwI/s640/DSC_0074.JPG" width="640" /></a></div><br />
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<div style="text-align: center;">My favorite wine. If you missed my previous post, buy this and try it out! It was just written up in Food & Wine Magazine as one of the top 5 best white wines for the price. Told ya!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbLoFWW_41aJ_xT5p1xSGYNalwftPayL0kknr6tnNfXg3QmusofIOh320t_fbcaSK06imFREDp1HHiq3fy40GbCbri-43Tb2bguh1Yz6mVZYzR6yKpkTaaxWT5yzsH-ihStbLqHpjuZ4/s1600/DSC_0083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbLoFWW_41aJ_xT5p1xSGYNalwftPayL0kknr6tnNfXg3QmusofIOh320t_fbcaSK06imFREDp1HHiq3fy40GbCbri-43Tb2bguh1Yz6mVZYzR6yKpkTaaxWT5yzsH-ihStbLqHpjuZ4/s640/DSC_0083.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">After the salmon is done cooking, remove from the oven and unravel the sealed tinfoil packets. Beautiful, moist and flavorful fish awaits your consumption! </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4Du3xuQxo1rO5pTEsOsZa92M19nihx7ZuUFy004fVUylLEp3rUYMVjNJONAzCOshcf32ldzKNYHDXWHpA-3SodEZLCRvzwn6HiNOKIyTWItYXNasBcSG0nXnd3i8Vkl5J1xaVrKiVeU/s1600/DSC_0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4Du3xuQxo1rO5pTEsOsZa92M19nihx7ZuUFy004fVUylLEp3rUYMVjNJONAzCOshcf32ldzKNYHDXWHpA-3SodEZLCRvzwn6HiNOKIyTWItYXNasBcSG0nXnd3i8Vkl5J1xaVrKiVeU/s640/DSC_0095.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I served the fish with asparagus and some lemon, basil angel hair pasta. The juices from the tomatoes and shallots work wonderfully with everything on the plate. Top of with some freshly shaved parmigiana cheese. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">4 (5 ounces each) salmon fillets</div><div class="separator" style="clear: both; text-align: center;">2 teaspoons olive oil plus 2 tablespoons</div><div class="separator" style="clear: both; text-align: center;">Salt and freshly ground black pepper</div><div class="separator" style="clear: both; text-align: center;">3 cherry tomatoes, chopped</div><div class="separator" style="clear: both; text-align: center;">2 chopped shallots</div><div class="separator" style="clear: both; text-align: center;">2 tablespoons fresh lemon juice, (if you like lemon buy more to use when serving)</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon dried thyme</div><div class="separator" style="clear: both; text-align: center;">Handful of fresh oregano, or 1 teaspoon dried</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Directions:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Preheat oven to 400 degrees F.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, lemon juice, thyme, oregano, salt and pepper in a medium bowl.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Place each salmon fillet in individual tinfoil packets. Twist the ends of the foil to create a boat-like structure around the salmon to hold in the tomato mixture. Spoon the tomato, shallot and lemon juice mixture over the salmon, evenly distributing among each fish packet. Then, fold the sides over to seal each packet closed. Place the fish packets on a heavy large baking sheet. Bake the salmon until cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to their plates and serve or remove the fish from the foil and place directly on plate, spooning the leftover tomato mixture on top. Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com0tag:blogger.com,1999:blog-6917451389582033094.post-75277571313530864142011-05-19T20:22:00.000-07:002011-05-19T20:22:23.115-07:00Apricot & White Chocolate Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NUnz-1qNnNkg-lCFQVVxV7wFCjdT8jKGf79HrMHP6_at7mI7TS48xD_GZk2l18hJqd4Rh0vQvuDUpNv8kpDo9FWLb1EXDExkVRy9iGB6irSPWcijWX7DX1qxqGBnmfXZUCEmO_pCUBs/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NUnz-1qNnNkg-lCFQVVxV7wFCjdT8jKGf79HrMHP6_at7mI7TS48xD_GZk2l18hJqd4Rh0vQvuDUpNv8kpDo9FWLb1EXDExkVRy9iGB6irSPWcijWX7DX1qxqGBnmfXZUCEmO_pCUBs/s640/DSC_0023.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Summer is here! Well for me at least. What better way to celebrate than to munch on some apricot & white chocolate chip oatmeal cookies? </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> I've been looking through my recipes and photos of what I have made over the past few weeks and today I realized, where are all the sweets?! This is absurd and entirely unlike me. All throughout high school, I would only want to bake. My mom was becoming frustrated with what little knowledge I had of cooking and thought of baking as an easy method because all you had to do was follow the recipe exactly. I now understand what she meant, but who doesn't wan to eat sugar now and again? Or maybe all the time?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Anyway, during high school, my mom taught me how to bake pies. Banana cream pie, lemon meringue, wild berry, chocolate pudding, anything I could think of I made. Banana cream and lemon meringue were instantly my favorite and the ones I chose to submit in the local Malibu Pie Contest. For two years I won 1st and 2nd prize in the adult category. I was no amateur at baking because it's all I did with my free time. So now, here I am, the so called "baker" with very little to show on my blog. How come I don't even have a pie up to share with you all? Maybe that will come next! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_ENSa01LlwTAx5KdPN-gFiX6rMcZNRbwRQPsN2_9l96F-5nlamyw12x-XBQnBXvQv-zTUduuEo6-eZBxjhYjh1NLONheDPTg4LU4GBEEaRPLAYA-18Fr5pqVj291G5MXkFeGw-NUd68/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_ENSa01LlwTAx5KdPN-gFiX6rMcZNRbwRQPsN2_9l96F-5nlamyw12x-XBQnBXvQv-zTUduuEo6-eZBxjhYjh1NLONheDPTg4LU4GBEEaRPLAYA-18Fr5pqVj291G5MXkFeGw-NUd68/s640/DSC_0002.JPG" width="640" /> </a></div><br />
<div style="text-align: center;"> Seeing as how my sweet tooth is extra strong today, I decided to bake up some fresh summer cookies! What I had in my kitchen were some apricots (I used Turkish), white chocolate chips and some rolled oats. You could substitute anything in place of these, like dark chocolate chips and cherries or white chocolate chips with cranberries. I have to say though, I've never had apricot cookies so I chose to experiment and wowwwww were they fantastic! I mean just pure bliss!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">What's nice about this recipe is that if you aren't an oatmeal cookie fan, then you're in luck because the recipe doesn't call for many oats. Just enough is used to make them ooey gooey and chewy ;) I don't usually like to use a lot of white chocolate chips because they have a tendency to over-sweeten recipes, so I reduced the amount and added a little more dried apricot from the original recipe that sparked my interest. Below are the measurements I used.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvHs_kGKVvPYwiL8DM5qJ4h-fGEOfKlv2AYlOReQDoj2oTX6xaPUJfyBvtHxteii_7SRISBXPnGEPZnTGX2wWf1vFKyc1GG-FgElhmyAesjKCmQnayj660AxJsvKZ1zrGzs4T_3c-xzc/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvHs_kGKVvPYwiL8DM5qJ4h-fGEOfKlv2AYlOReQDoj2oTX6xaPUJfyBvtHxteii_7SRISBXPnGEPZnTGX2wWf1vFKyc1GG-FgElhmyAesjKCmQnayj660AxJsvKZ1zrGzs4T_3c-xzc/s640/DSC_0007.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> Mix the dry ingredients, including white sugar, tightly packed brown sugar and a full stick of butter.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg5HNJgQhwydCaOYHGmbNrn04lEJFkJom9rrl1oHUK-cjccA6h313Oeq-jOfy6R5YXuaNVRHv3oYwDYXq8TpFC4eC96QwCe4DmeHtcLEzbJCnpOMsRmfmDFwk_sZD_kiRItIEfhSiVnN0/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg5HNJgQhwydCaOYHGmbNrn04lEJFkJom9rrl1oHUK-cjccA6h313Oeq-jOfy6R5YXuaNVRHv3oYwDYXq8TpFC4eC96QwCe4DmeHtcLEzbJCnpOMsRmfmDFwk_sZD_kiRItIEfhSiVnN0/s640/DSC_0008.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> After adding the egg and vanilla extract, combine completely and gradually mix the dry ingredients in with the wet. (look below for dry ingredients.)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfSI2cMjPT_3GWSYSN0QAcSYt-2Ne7qPHagheGGZepdTQjyJfFZsJmHMn8Y9trLDUYJxDOcwTc059xild1U1YKiMiVg1ovzy8oHOJpRE0pK8xEF3EcHCq0ptxhqvP_yzycJPewvFIIQQ/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfSI2cMjPT_3GWSYSN0QAcSYt-2Ne7qPHagheGGZepdTQjyJfFZsJmHMn8Y9trLDUYJxDOcwTc059xild1U1YKiMiVg1ovzy8oHOJpRE0pK8xEF3EcHCq0ptxhqvP_yzycJPewvFIIQQ/s640/DSC_0011.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> Cut the apricots into 4 pieces and add them to the mixture. (Do not cut into 6 or 8 pieces because the apricots are mild enough that you won't taste them). Then toss in the white chocolate chips and mix till evenly distributed throughout the batter. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_-S0i-LqtEL8_osamtPFq68jcjuZJvHbwkAVpsEZI0up3hNKSepgRhScZalMUkR8lvXAOs0nUUUPCeFEJzcbJxyi0QDne3_iqza2oA0kk6Z7_jnlWlyMFAH1K3iXNcD93Bg2tC4LR0I/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_-S0i-LqtEL8_osamtPFq68jcjuZJvHbwkAVpsEZI0up3hNKSepgRhScZalMUkR8lvXAOs0nUUUPCeFEJzcbJxyi0QDne3_iqza2oA0kk6Z7_jnlWlyMFAH1K3iXNcD93Bg2tC4LR0I/s640/DSC_0015.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> 1 1/2 tbs. cookie dough balls on a baking sheet, cooking in a 350 degree oven. After 8-10 minutes, the cookies will be golden brown and ready to remove from the oven. Place individual cookies on a cooling rack so that they don't overcook. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2zLTn29S2lYxshvJmDWjK3glF6FPYPWaj8oc4AY1hC7_X4MoxEtP8LHF3wB5JrCEcS1OX7BTIwI36YlBTNxT3mxzMm6g422CD89INz4QUenlKFS3h2q1PJNQOjqbN34Dqm8Z663uo4do/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2zLTn29S2lYxshvJmDWjK3glF6FPYPWaj8oc4AY1hC7_X4MoxEtP8LHF3wB5JrCEcS1OX7BTIwI36YlBTNxT3mxzMm6g422CD89INz4QUenlKFS3h2q1PJNQOjqbN34Dqm8Z663uo4do/s640/DSC_0018.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">These cookies are nice and soft on the inside, while chewy and crispy on the outer edges. Such a delicious recipe and perfect for the summer. I'm sure if you wanted to substitute fresh apricots, that would be lovely as well! I will definitely make these again soon. Also, later in the night if you want a snack, warm them up just a little and don't forget to dip them in milk!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Apricot & White Chocolate Oatmeal Cookies:</b></div><div style="text-align: center;">adapted from <a href="http://www.closetcooking.com/2009/04/apricot-and-white-chocolate-oatmeal.html">Closet Cooking</a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> <b>Ingredients:</b></div><div style="text-align: center;">1/2 cup of butter (room temperature)</div><div style="text-align: center;">1/2 brown sugar (tightly packed)</div><div style="text-align: center;">1/2 white sugar </div><div style="text-align: center;">1 egg </div><div style="text-align: center;">1 tsp. vanilla extract</div><div style="text-align: center;">1 cup all purpose flour</div><div style="text-align: center;">1/2 teaspoon baking soda</div><div style="text-align: center;">1/4 teaspoon of salt</div><div style="text-align: center;">1/2 cup of rolled oats</div><div style="text-align: center;">3/4 cup of dried apricots (each cut into 4 pieces/chopped)</div><div style="text-align: center;">1/2 white chocolate chips</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions:</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat the oven to 350 degrees F. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cream the butter and sugar in a bowl. Add the egg and vanilla extract.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a separate bowl, combine the dry ingredients: flour, baking soda and salt. Mix the dry ingredients in with the wet.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix the rolled oats, apricots and white chocolate into the cookie batter.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place 1 tbs or slightly larger balls onto a cookie sheet.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place in the preheated oven and let bake for 8-10 minutes. Remove when golden brown.</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com0tag:blogger.com,1999:blog-6917451389582033094.post-31303952772867583412011-05-19T11:36:00.000-07:002011-05-19T11:36:05.627-07:00Lemon Goat Cheese Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Iou_SebwuRniAOUvQvM1n97KExZZePiewNASBbqU8Hqw22NpI7-a9pxk9_NmyTbwFpLpziAb0UcUfvqa_M9FrhQoPwMdvsBDI6t6XeDMoAGDK228E8O6_-RirDVhgqwp7mabiR0usks/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Iou_SebwuRniAOUvQvM1n97KExZZePiewNASBbqU8Hqw22NpI7-a9pxk9_NmyTbwFpLpziAb0UcUfvqa_M9FrhQoPwMdvsBDI6t6XeDMoAGDK228E8O6_-RirDVhgqwp7mabiR0usks/s640/DSC_0018.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Wow these past two weeks have been so exhausting. I haven't been able to even look at my blog, but I did manage to cook up some delicious recipes for my best friend and I during finals. After a really stressful semester, I'm happy to say I have completed my Junior year at Willamette University in Oregon and am back home in Malibu, CA enjoying the sun and everyone around me. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> Seeing as how life was sort of put on hold, this chicken recipe has been sitting in my iPhoto for over a week now, but I sure do think about it a lot. I stumbled upon this goat cheese chicken rendition on a website called Real Simple and immediately wanted to make it with the leftover sweet potato mash from my previous post. Always use your leftovers! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I know, you're probably thinking, goat cheese and sweet potato?! What craziness have you come up with again? Well, just trust me. The tangy flavor of the cheese with the mildly sweet vegetable was so delicious, I literally dream about it. You will want to make it again immediately after you finish consuming every bite. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSMowRl_ri8cgUd-L32CzTswE2E4tDM5CKMksVW91unyurVPg37wHwjh5xfwBisL88I9Ocgu13NUDFY37U8J9zvK374xbmp1HuNmSUVuYYf3Yf2INzEK10UX_AgZ_fbNQgW1BDZ-DkJvE/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSMowRl_ri8cgUd-L32CzTswE2E4tDM5CKMksVW91unyurVPg37wHwjh5xfwBisL88I9Ocgu13NUDFY37U8J9zvK374xbmp1HuNmSUVuYYf3Yf2INzEK10UX_AgZ_fbNQgW1BDZ-DkJvE/s640/DSC_0021.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> I decided to add a side of roasted brussels sprouts that I cooked in the oven at 400 degrees. I cut them lengthwise, removed their stems, tossed them in a little olive and sprinkled pepper and salt before placing them in the preheated oven. (These were exceptional with the goat cheese sauce.)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBlfSiN35ZC_MAFBYoymxx4PpW_guLXSnslguMad4p3yNwxfqquynhOEKsEWfCWRCs00A9igIBBXTT6JcrSk3ps6KRgkC1oViYjmyyvtpmKarEXddXNWAukpyfumsctBbtg9sQ8YJPFAk/s1600/DSC_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBlfSiN35ZC_MAFBYoymxx4PpW_guLXSnslguMad4p3yNwxfqquynhOEKsEWfCWRCs00A9igIBBXTT6JcrSk3ps6KRgkC1oViYjmyyvtpmKarEXddXNWAukpyfumsctBbtg9sQ8YJPFAk/s640/DSC_0024.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> In a skillet, the chicken breasts cook with the olive oil and minced garlic for 3-5 minutes on each side.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LNi1lpbMr-8yy_fTDaxLu5OkGnt1BORJVIg71Pes91-PkozwohmtVfy-AWJxqkiE-jgSHts_zQvKG4v_3fcylASH9zhLRgPbDZnfmkW5fVmqmWEkK6mFz_W3Hw8Crgi17FMwcTxTUsI/s1600/DSC_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LNi1lpbMr-8yy_fTDaxLu5OkGnt1BORJVIg71Pes91-PkozwohmtVfy-AWJxqkiE-jgSHts_zQvKG4v_3fcylASH9zhLRgPbDZnfmkW5fVmqmWEkK6mFz_W3Hw8Crgi17FMwcTxTUsI/s640/DSC_0025.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> After 15-20 minutes, I tossed the brussels sprouts in the oven so they would cook evenly and removed them when they reached their desired crispiness around 30-40 minutes. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ztGILo14uBmYB0KzfLRUnakUqSGUZ2bSzNYTUz54B9UCOf52NPfyoZfQuToAaj6VAl3RnzXIbPfTgJKP0l99m-ozN05xz96MgAWM5dbPqwah0OBXDRaXVyolLbNLBp_bQMI5pB7mEgE/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ztGILo14uBmYB0KzfLRUnakUqSGUZ2bSzNYTUz54B9UCOf52NPfyoZfQuToAaj6VAl3RnzXIbPfTgJKP0l99m-ozN05xz96MgAWM5dbPqwah0OBXDRaXVyolLbNLBp_bQMI5pB7mEgE/s640/DSC_0028.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> When the chicken breasts were removed from the already thickened chicken broth, lemon, thyme sauce base, I placed the goat cheese in the pan to melt and combine. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xllKBBFdMsViZDPQFeNWPnfiGJ90eocbNGgIxGTRnyJpQ4cNSKus5iZnexDzFXH0tTwjoaSVFi7XzX7x0i540rZXcd2COHiqGs4yizMQ-x689h-d8dDQq4G5ECTnWpfpuUq-W1w7smU/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xllKBBFdMsViZDPQFeNWPnfiGJ90eocbNGgIxGTRnyJpQ4cNSKus5iZnexDzFXH0tTwjoaSVFi7XzX7x0i540rZXcd2COHiqGs4yizMQ-x689h-d8dDQq4G5ECTnWpfpuUq-W1w7smU/s640/DSC_0030.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> Once the sauce fully combines, place the chicken back in the pan to coat and to absorb the flavor. I let sit for about 1-2 minutes. Almost done!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJuzY9Q8HX2-10cJ22Fpkur1FSpKw8O7rtnmSYkXd6KGe8J8dvctli7esWZ0UDq5nbd7X-nesyzd_f-2sObIZPRT-njDLdtVsVAGC0v-QyCfEOQCCUhXtZ2zZJoPoKK2QFmzkLh5rRtbk/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJuzY9Q8HX2-10cJ22Fpkur1FSpKw8O7rtnmSYkXd6KGe8J8dvctli7esWZ0UDq5nbd7X-nesyzd_f-2sObIZPRT-njDLdtVsVAGC0v-QyCfEOQCCUhXtZ2zZJoPoKK2QFmzkLh5rRtbk/s640/DSC_0033.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> Assemble the plate with your side dishes. Like I mentioned before, I decided to use my leftover sweet potato mash as a bed for the chicken (highly recommended). Then, lay the breast over the sweet potato and spoon however much goat cheese sauce you prefer on top. I am a HUGE lover of cheese, especially goat, so I added a substantial amount so that there was enough for the brussel sprouts as well.</div><div style="text-align: center;"> </div><div style="text-align: center;"> And there you have it! The finished product. Lemony goat cheese chicken on top of sweet potato accompanied by roasted brussels sprouts. I think I might make this again tonight...why not?! You will absolutely love it!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYqXyHpKQJCMvJhhzKbnETclKTcyLfrInPv8Mwiuonf-kHqOy6AIPRDRgUQT0tPUpEacg_j_uSLZPKEHdCqhxW0Z6aexdYk1r3OwXvh58tnlS7kvKdDgQQ0UfT3Yn7t9vxoNbBverH_U/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYqXyHpKQJCMvJhhzKbnETclKTcyLfrInPv8Mwiuonf-kHqOy6AIPRDRgUQT0tPUpEacg_j_uSLZPKEHdCqhxW0Z6aexdYk1r3OwXvh58tnlS7kvKdDgQQ0UfT3Yn7t9vxoNbBverH_U/s640/DSC_0039.JPG" width="640" /></a></div><br />
<div style="text-align: center;"><b>Goat Cheese Chicken:</b></div><div style="text-align: center;">from <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/lemony-goat-cheese-chicken-10000000524302/index.html">Real Simple</a> </div><div style="text-align: center;">Serves 4 </div><div style="text-align: center;"> </div><div style="text-align: center;"> <b>Ingredients:</b></div><div style="text-align: center;">4 boneless, skinless chicken breasts</div><div style="text-align: center;">1 tbs of olive oil</div><div style="text-align: center;"> 2 garlic cloves, peeled & minced</div><div style="text-align: center;">1 tsp of salt</div><div style="text-align: center;">freshly ground black pepper</div><div style="text-align: center;">1 cup low sodium chicken broth</div><div style="text-align: center;">2 teaspoons fresh thyme leaves</div><div style="text-align: center;">1 teaspoon grated lemon zest</div><div style="text-align: center;">4 ounces of soft goat cheese</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions:</b></div><div style="text-align: center;">Using a rolling pin, pound the chicken breasts between 2 sheets of wax paper until uniform thickness so they can cook evenly. Then heat the oil and garlic in a large pan over medium heat until the garlic browns. (make sure to not burn.)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add the chicken breasts and cook on each side for about 3 to 5 minutes. Then add the salt, pepper, chicken broth, thyme and lemon zest. Cover, reduce heat to medium-low and cook for 3 minutes longer or until the chicken is fork-tender.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Remove chicken to a platter and keep warm while thickening the sauce. Increase the heat to high, allowing the mixture to boil and gradually thicken. It will become a syrup-like texture after 3-5 minutes when you will finally add the goat cheese. Once the sauce thickens and the cheese fully melts, place the chicken breasts back into the pan to coat. Now the chicken is ready to serve with your chosen side dish.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">*As for the sweet potato recipe, refer back to the previous post, <a href="http://thesizzlingspoon.blogspot.com/2011/05/sweet-potato-black-bean-tacos.html">Sweet Potato & Black Bean Tacos</a> for cooking instructions.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Oven Roasted Brussels Sprouts:</b> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Ingredients</b></div><div style="text-align: center;">1 1/2 lbs. of Brussels Sprouts</div><div style="text-align: center;">3 tbs. of olive oil</div><div style="text-align: center;">salt & pepper</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions:</b></div><div style="text-align: center;">Preheat the oven to 400 degrees.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cut off the ends of the sprouts and slice lengthwise. Toss lightly in olive oil and crack pepper and salt on top. Place them on a cooking sheet and roast for 35-40 minutes. Toss them a few times so they reach desired crispiness. If you'd like, sprinkle with a little extra salt at the end. </div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com1tag:blogger.com,1999:blog-6917451389582033094.post-28849201961542538902011-05-01T16:47:00.000-07:002011-05-01T17:00:43.979-07:00Sweet Potato & Black Bean Tacos<div style="text-align: center;"><span style="font-size: small;">YOU MUST TRY THESE! The combination of black beans with sweet potato is killer, not to mention the added flavor of swiss cheese really brings in a totally new element.</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOj7L6Ce031mTPavdMVqt4daA2VeC8p3GbDZ6vnnax2lo-7edlFE_RmtbaDqyABoOMcqXcCizxJTB7H-2XhQfLZ9kw0mAZJQWJcmk5v0C2AOxPB7ukFKCpS03VAIhod86jbFTS8f13W-M/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOj7L6Ce031mTPavdMVqt4daA2VeC8p3GbDZ6vnnax2lo-7edlFE_RmtbaDqyABoOMcqXcCizxJTB7H-2XhQfLZ9kw0mAZJQWJcmk5v0C2AOxPB7ukFKCpS03VAIhod86jbFTS8f13W-M/s640/DSC_0008.JPG" width="640" /></a></div><br />
<div style="text-align: center;"> Who do I have to thank for this idea? Well I was over at the sorority a few days ago, hanging out with some girls who were all cooking together and my friend Lindsey Meloy was preparing these wonderful tacos. Yes I slightly adapted it by adding caramelized onions and cilantro but Lindsey and Cate definitely were the reason for why I recreated this gem of a recipe. After I stuck my nose in Lindsey's dinner and stole several bites (typical Lauren moment) I immediately bought the ingredients at the market so I could make it after school on Friday night for Laurel and Paul. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL67IrUp0wpTGt1r0yAQ0lcO38DIndFck05HH6nn8wHO59FGSBhNeQCu3M3a1odDc-rHPyT1tLk2V2dOc5sauX5C9Ce36AIgHMGSUzxSWg_hajn7M6wbFWa5pVIZOPsVdh5OuHwkvb1sQ/s1600/DSC_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL67IrUp0wpTGt1r0yAQ0lcO38DIndFck05HH6nn8wHO59FGSBhNeQCu3M3a1odDc-rHPyT1tLk2V2dOc5sauX5C9Ce36AIgHMGSUzxSWg_hajn7M6wbFWa5pVIZOPsVdh5OuHwkvb1sQ/s640/DSC_0001.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I must admit, right before preparing all the ingredients on Friday, I realized I bought the wrong sweet potatoes. I knew something was off when I cut into them and the lovely orange color wasn't there, just plain old white insides with no flavor at all. I guess what I bought were the real sweet potatoes, and I might try to make fries out of them, but I was utterly screwed if I didn't have the correct ones for the tacos. So I had Laurel pick up the right ones on her way over, and once I cut into them, I was amazed at the inside color. Look at how beautiful they were! All was right in my kitchen once again and I was ready to tackle this dinner so I could feed all three of our moaning bellies. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEXMa2bLyq77gjNmuJdMRBBgMMUlk_5ciFurWrYDKn_ya0rtuYU3MCZJIJD4BHhQWm42oSb_07bBKHggUZEIHP2POXoU3zSJzvqbtIB8xVK99pg1BxNSJE3fv6T5gWce2yTr24EPImaU/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEXMa2bLyq77gjNmuJdMRBBgMMUlk_5ciFurWrYDKn_ya0rtuYU3MCZJIJD4BHhQWm42oSb_07bBKHggUZEIHP2POXoU3zSJzvqbtIB8xVK99pg1BxNSJE3fv6T5gWce2yTr24EPImaU/s640/DSC_0011.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Place the onion in a medium sized pan on very low heat. This process takes around 30 minutes because in order to create the caramelized texture, you must do so very slowly. Push them around with a metal spatula so that they never burn every 2 to 3 minutes. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0feA3O6k6jmCxuI-R0_UraGeF1bRGDU6YUP1MvPsQJF3IFHR7BT1FWr-_Flb_jUua_bV3x38RN47GJOiAcAXSTzJbBFukmFPh83v5QKa4sK-ka-xndIijic-_qWTgAb7mkXoW6a_mQ2U/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0feA3O6k6jmCxuI-R0_UraGeF1bRGDU6YUP1MvPsQJF3IFHR7BT1FWr-_Flb_jUua_bV3x38RN47GJOiAcAXSTzJbBFukmFPh83v5QKa4sK-ka-xndIijic-_qWTgAb7mkXoW6a_mQ2U/s640/DSC_0017.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Depending on how big a fan you are of black beans, pour 1 to 2 cans of them in a pan to heat up. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkuL0h84Ks1u6E2lOsKOh8t3iaVsODByolKcvb_nJqFHiTM8KYd4tY0X2YJeTWr4tCiBWDSQNU1QAVYJ4xLA6oxSQUmTAq4ce3g5QVUpeRDxN5GUQsM8tG5dSRbBpzMqVR-bDYdLAIhpE/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkuL0h84Ks1u6E2lOsKOh8t3iaVsODByolKcvb_nJqFHiTM8KYd4tY0X2YJeTWr4tCiBWDSQNU1QAVYJ4xLA6oxSQUmTAq4ce3g5QVUpeRDxN5GUQsM8tG5dSRbBpzMqVR-bDYdLAIhpE/s640/DSC_0018.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I like to prep all the ingredients I'm using beforehand because it tends to make the process a little less daunting. Sometimes having to combine 3 or more steps overwhelms people, and in that case, I highly recommend chopping your onions, cutting the avocado into 1 inch squares, chopping the cilantro and wrapping the tortillas in tinfoil for when you want to warm them up in the oven.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1biFw-n6Aly5ugWsLoVoeH7jfbiCeW3wLhwzauW45CUmSrHf1imqPYjftB9ZntJ_4kSi1Y7pzPkjrw5lOEIFfYkGyhNQ3zKx5Gj9OQ-Uq6EEq_ngDai9sPB1ZIvJpfqfpjrIw6Gr7TaI/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1biFw-n6Aly5ugWsLoVoeH7jfbiCeW3wLhwzauW45CUmSrHf1imqPYjftB9ZntJ_4kSi1Y7pzPkjrw5lOEIFfYkGyhNQ3zKx5Gj9OQ-Uq6EEq_ngDai9sPB1ZIvJpfqfpjrIw6Gr7TaI/s640/DSC_0021.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Oh, and you can't forget the Chardonnay! Highly recommend this wine for any college students out there. It was surprisingly delicious, especially with this meal!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutjvJrxh0s7wiuGtZuTWkgirottA_ln1NRobdj5Gt3e8OJ03rWF9n6W5R3UP6DhtBYU9wxc-N9WQpHLBkPaCWsPF4a3XTHxiiI-OCs8m9VKqIzG3OGrTz6MCJATqeLAt9TBbJP-DWhqk/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutjvJrxh0s7wiuGtZuTWkgirottA_ln1NRobdj5Gt3e8OJ03rWF9n6W5R3UP6DhtBYU9wxc-N9WQpHLBkPaCWsPF4a3XTHxiiI-OCs8m9VKqIzG3OGrTz6MCJATqeLAt9TBbJP-DWhqk/s640/DSC_0028.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Once the onions begin to turn this beautiful, rich golden color, add about a teaspoon of white sugar to sweeten them up and further enrich the caramelizing process.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-N5jB2YVPk3aXuncRH2IyYW7El67ZsI-7SdKTcktsx6DqRX8mt7ELNPWB1GYRpzE9ZASNKlnzb7wFXeSsoUP1YCc0I8QxzL3alR6apG2tLoCIauIMN9fKItMR_QnNcBgjk92kVXqB1c/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-N5jB2YVPk3aXuncRH2IyYW7El67ZsI-7SdKTcktsx6DqRX8mt7ELNPWB1GYRpzE9ZASNKlnzb7wFXeSsoUP1YCc0I8QxzL3alR6apG2tLoCIauIMN9fKItMR_QnNcBgjk92kVXqB1c/s640/DSC_0023.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cook the beans on medium heat. I added about 4 slices of swiss cheese early on to melt and combine. Don't be shy, the flavor is unbelievably good. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvZEunPo_lHHPCsr7UCZPpI7BscmgikUJ3mO3QmlhXKrEDCTp9coNS2ifGiRfGjWGJB6rukGQ8m-lDXT6J4dgZDvA_gtAEyx9u2VugnZ562N1F1Mctp497K5je-p-FyXh-w-wY8DKmL4/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvZEunPo_lHHPCsr7UCZPpI7BscmgikUJ3mO3QmlhXKrEDCTp9coNS2ifGiRfGjWGJB6rukGQ8m-lDXT6J4dgZDvA_gtAEyx9u2VugnZ562N1F1Mctp497K5je-p-FyXh-w-wY8DKmL4/s640/DSC_0030.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Laurel and Paul looking miserable in the kitchen, waiting on the finished product!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUxXSh-ojnTVj0kmOKrHm8Rpm_QptdmlpmVVNpaN17kdcv7MFSAIUGsYKgSkq_DEY0XlK9G84IMQclvdtvQVzeK3Ouy7cPA6lyQSyMrhDaH8RK0172h908DKfrG0B5lL2TdzQkTzv5KA/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUxXSh-ojnTVj0kmOKrHm8Rpm_QptdmlpmVVNpaN17kdcv7MFSAIUGsYKgSkq_DEY0XlK9G84IMQclvdtvQVzeK3Ouy7cPA6lyQSyMrhDaH8RK0172h908DKfrG0B5lL2TdzQkTzv5KA/s640/DSC_0033.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Once the sweet potatoes had cooked all the way through in a 400 degree oven for 40 minutes, I scooped out the insides, leaving the skin behind and began to mash with a fork.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTCKrFDRIw60NI3vaoyiLyvfxtdYw1UMKDfnExwhM5t3OMu3MelRgLy8J5DAEoho46pg-aUqcpJohmj5SIxts3Ihw58uWYYz2C2bBCB_qCyRLr_OJpHy-QrD9uDQQOLg8tvDLEPzGrEJI/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTCKrFDRIw60NI3vaoyiLyvfxtdYw1UMKDfnExwhM5t3OMu3MelRgLy8J5DAEoho46pg-aUqcpJohmj5SIxts3Ihw58uWYYz2C2bBCB_qCyRLr_OJpHy-QrD9uDQQOLg8tvDLEPzGrEJI/s640/DSC_0036.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The tortillas were in the oven for about 10 minutes, and then I began to serve by placing a hefty dollop of sweet potato mash on top!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ9-214tO81cPXPixbQIZCb41yBCdxSMPXSpVFJYrrQbwOqMdWZG3fgRqx8kY3G0cp_oZTmiPLkE58c7U8tp7UNwAzQnsoImvdaF7vFt6KFUhi2FUInFkXVN65yD1i3A5yTArIcPz65oM/s1600/DSC_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ9-214tO81cPXPixbQIZCb41yBCdxSMPXSpVFJYrrQbwOqMdWZG3fgRqx8kY3G0cp_oZTmiPLkE58c7U8tp7UNwAzQnsoImvdaF7vFt6KFUhi2FUInFkXVN65yD1i3A5yTArIcPz65oM/s640/DSC_0038.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Paul is ready for the awesomeness :)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyaonnO1aZlVro3f9fIXDqQ3ibFTzu9F5vl1-AcJJg5CSncd-GY8Lugw7EVaZAknfEJWhoCi54PasJVa36Nq1GEFZODKCt-mCnvoWeqVKddMt_KsqNEYktiTD6QEhr9ElKzIs8S0mCXU/s1600/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyaonnO1aZlVro3f9fIXDqQ3ibFTzu9F5vl1-AcJJg5CSncd-GY8Lugw7EVaZAknfEJWhoCi54PasJVa36Nq1GEFZODKCt-mCnvoWeqVKddMt_KsqNEYktiTD6QEhr9ElKzIs8S0mCXU/s640/DSC_0048.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">And here is the beautiful creation. Warmed tortillas with mashed sweet potato, swiss cheese infused black beans, diced avocado, caramelized onions and a little cilantro to top it off!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Ingredients:</b></div><div style="text-align: center;">3 medium sized sweet potatoes, cut lengthwise</div><div style="text-align: center;">2 white onions, chopped</div><div style="text-align: center;">1 clove of garlic, minced </div><div style="text-align: center;">2 or 3 avocados, diced</div><div style="text-align: center;">4-5 swiss cheese slices</div><div style="text-align: center;">handful of cilantro</div><div style="text-align: center;">olive oil </div><div style="text-align: center;">pinch of sugar</div><div style="text-align: center;">white corn tortillas (do not buy Mission tortillas; buy fresh ones that bend easily)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Directions:</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat the oven to 400 degrees. Cut sweet potato lengthwise on a baking sheet and place into the oven for 35-40 minutes or until cooked all the way through.<b></b></div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: center;">Meanwhile, use 1 tbs. of olive oil and coat the chopped onion over medium heat in a medium sized pan. Reduce to low immediately and constantly stir so they do not burn. This whole process of caramelizing the onions will take about 30 minutes, so pay careful attention to them. Once the 15 minute mark approaches, use about 1 tbs. of granulated sugar and toss with onions. Continue to cook over low heat. </div><div style="text-align: center;"></div><div style="text-align: center;">Pour the black beans into a pot and heat over medium heat. Add the swiss cheese and melt to combine. If they cook before everything else is done, take off the heat and when ready to assemble the tacos, reheat. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Wrap tortillas in a tinfoil pouch and place in the oven with the sweet potatoes at 400 degrees. Monitor closely and remove after about 10 minutes. This cooking technique helps keep the tortillas warm and fresh without drying them out.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">When the sweet potatoes have cooked all the way through, scrape out the insides and place into a bowl, like shown above. Mash with a fork until desired consistency is reached. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">When finished, place the mashed sweet potato on warm tortillas and cover with black beens, caramelized onions, and avocado. Top off with cilantro and you are ready to serve!</div><div style="text-align: center;"><br />
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</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com3tag:blogger.com,1999:blog-6917451389582033094.post-79797595870684539162011-04-29T17:27:00.000-07:002011-04-29T17:35:34.667-07:00Coconut Curry Lentil Soup<div style="text-align: center;">VA VA VOOM! Well, here you go foodie folks! One of the most delicious soups I have ever made. Okay I'll be honest. I don't have much experience making soups but now I am officially hooked. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">First and foremost, I apologize for slacking off and leaving my food blog on the back burner to the many assignments I have been recently given before summer starts. Yes, I am in the thick of finals and it sucks. All these papers and exams are absorbing my extra time and I find myself struggling to even make the simplest dishes!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJE2eNRJ1fSCOijUXh5O1ro8llAl_bKTWOvz_W63O86YAIAp5RDCYTocScFXyZbdoyf4gFseF7b96ApOVF-a3oFWjjlskEMV5n8FBf5-5zVY7_jg5HhQNb1mCYOjjmgzBQQQ2MUQOPiII/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJE2eNRJ1fSCOijUXh5O1ro8llAl_bKTWOvz_W63O86YAIAp5RDCYTocScFXyZbdoyf4gFseF7b96ApOVF-a3oFWjjlskEMV5n8FBf5-5zVY7_jg5HhQNb1mCYOjjmgzBQQQ2MUQOPiII/s640/DSC_0002.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">That being said, summer is just around the corner and I intend to test many recipes that I can share with you all. Last weekend though, I did manage to shove my textbooks aside and make a wonderful soup that I hope you all will try.<br />
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Living on my own, I am beginning to realize how difficult it is to actually use the numerous ingredients I waste my money on. What does one do when their friends are vegetarians? I guess that's just part of going to school in Oregon. Well, what I have found is always resort to lentil soup! Yes lentils can be bland, but this recipe is far from it! Last week, I was constantly wishing for some Indian food to fall in my lap or anything with flavor for that matter. And then, I was reading one of my favorite food blogs, <a href="http://www.101cookbooks.com/archives/coconut-red-lentil-soup-recipe.html">101 Cookbooks</a>, and stumbled upon this fabulous dish. Perfect for a dinner party because I could make plenty of it, send everyone off with a package to freeze at home and it was a complete vegetarian dish that was tastyyyyy! Everyone would be wonderfully satisfied!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoGUy5R-mLj67HeEGbf882Y3IefLqFnyOSpn8-txweCFu3LrfQiCBN7yI0oOaHlhZ-rr9MRFUitFgL-pUM5FV_iDizx7Ggm-FcB4YpwI3qSR-wHpD285toQTKNdbSmnWkLqb64iqbnHs/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoGUy5R-mLj67HeEGbf882Y3IefLqFnyOSpn8-txweCFu3LrfQiCBN7yI0oOaHlhZ-rr9MRFUitFgL-pUM5FV_iDizx7Ggm-FcB4YpwI3qSR-wHpD285toQTKNdbSmnWkLqb64iqbnHs/s640/DSC_0004.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Above, the raisins cook down with butter, freshly chopped ginger, green onions, and finally my all time favorite ingredient...CURRY! I could eat this stuff plain...and I totally did. Will you please just appreciate the glorious colors this dish produces? Yellow, green, brown, orange. Maybe I should have made this in the fall. Nahhh, it's too damn good. Have I mentioned yet that you serve it over brown or white rice? I know, so deadly.<br />
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Vegans, if you are at all interested in recreating this recipe, substitute the butter for olive oil and you are set! Like I mentioned before, I doubled the ingredients because I knew I would want some leftovers. Also, don't be shy to add more of an ingredient if you absolutely love it. In the end, I used more curry than the recipe called for and added more raisins. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXwMk_bxzDi0q9kEGgKAkKsOLbgK5fy8ndibG_-6id0EgpvzOLF0_buFbqObMhUoHAR5kUFxGl8_BQbdNvs5dH-nQxp1n07SOAABwXM2vauN-2lkr-KcUny6WvcNYA1pocqVVTR1btd8/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXwMk_bxzDi0q9kEGgKAkKsOLbgK5fy8ndibG_-6id0EgpvzOLF0_buFbqObMhUoHAR5kUFxGl8_BQbdNvs5dH-nQxp1n07SOAABwXM2vauN-2lkr-KcUny6WvcNYA1pocqVVTR1btd8/s640/DSC_0008.JPG" width="640" /></a></div><div style="text-align: center;"><b><br />
</b><br />
<b>Coconut Lentil Curry Soup:</b><br />
adapted from <a href="http://www.101cookbooks.com/archives/coconut-red-lentil-soup-recipe.html">101 Cookbooks</a><br />
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<b>Ingredients:</b><br />
1 cup of split peas<br />
1 cup of red lentils<br />
7 cups of water<br />
1 medium sized carrot, cut into 1/2 inch dice</div><div style="text-align: center;">2 tablespoons of freshly peeled and minced ginger</div><div style="text-align: center;">2 tablespoons of curry powder</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">2 tablespoons of butter<br />
8 green onions (scallions), thinly sliced<br />
1/3 cup of raisins, or yellow raisins (I just used what was in the pantry)<br />
1/3 cup of tomato paste<br />
1 14-ounce can of coconut milk<br />
2 teaspoons of sea salt<br />
1 small handful of cilantro, chopped<br />
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Cooked brown rice or white rice<br />
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<b>Directions:</b><br />
Wash both the lentils and peas under water until all the murky water disappears. Place directly into a deep, soup pot on the stove and cover with water, bringing it to a boil. Immediately reduce to a simmer and follow by adding 1/4 of the ginger and the diced carrot. Cover completely for 30 minutes, or until the split peas and lentils are soft.<br />
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In the meantime, toast the curry powder in a small saucepan until very fragrant. Be cautious when doing so because you don't want it to burn. Set aside. Place the butter in a pan over medium heat, add the green onions, rest of the ginger, and raisins to saute. Stir for two minutes constantly, then add the tomato paste and continue for two minutes or longer.<br />
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Add the toasted curry powder to the tomato paste and raisin mixture. Mix thoroughly and then stir into the simmering soup. Once combined, add the coconut milk and salt. Uncovered, simmer this for around 20 minutes or until thickened. You can play with the consistency by adding more water if you'd like. The thicker the soup became, the more I liked it.<br />
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When finished, spoon into bowls. Don't forget about the brown rice!<br />
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</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com2tag:blogger.com,1999:blog-6917451389582033094.post-45421894189364463492011-04-28T16:26:00.000-07:002011-04-28T16:29:19.910-07:00Lively Greens<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AsAM-Lgr100kEmqJLGA76q8MNpNM6UxtkhxY90H0plnxxKw8ktj38sg8dFB6lTT7bMI_75g2939C_FONcnWLSv3Q5hr8e2td_n_mov9d_As8TDCR3RfTzBhvo5GWqu99VlO3nCqi-kI/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AsAM-Lgr100kEmqJLGA76q8MNpNM6UxtkhxY90H0plnxxKw8ktj38sg8dFB6lTT7bMI_75g2939C_FONcnWLSv3Q5hr8e2td_n_mov9d_As8TDCR3RfTzBhvo5GWqu99VlO3nCqi-kI/s640/DSC_0004.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Dice leeks and wash under water because it's very easy for dirt to crevice itself in between the layers. Saute in a hot pan alone for 5 minutes with olive oil to break down. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifx4TFrN4trTLG6Jaaya3cdubSVF6RBf0F6rxSaKX8_NYO03wQrhfvreFHqPtZKJJH-Pd6GNsZ8Vw5Sh3zgQnjGk4vIX9BqUwBPa3TMglCIt1KSgQVKjyUEbE2z6oMyhFF24Anpq2MRnk/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifx4TFrN4trTLG6Jaaya3cdubSVF6RBf0F6rxSaKX8_NYO03wQrhfvreFHqPtZKJJH-Pd6GNsZ8Vw5Sh3zgQnjGk4vIX9BqUwBPa3TMglCIt1KSgQVKjyUEbE2z6oMyhFF24Anpq2MRnk/s640/DSC_0007.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Even though this dish is intended as a side, it's very simple to transform it into a main dish by adding protein through ingredients such as tofu or crumbled feta.</div><div style="text-align: center;">Be wary of the green beans in your local market because lately they have been a disappointment to say the least. Choose a store that is known to have acceptable produce and purchase the green beans that easily snap in half. The strong texture stands up well in this recipe. I don't know about you, but I'm not a big fan of over cooked green beans.</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Saute the 1 inch cut beans and dill with the already cooked leaks. I tested a few until I was satisfied with the crunchy bite of the bean with the soft leaks. Once done, take off the pan and crumble feta cheese. If you choose to add tofu, saute in the pan when adding the green beans and add a splash of soy sauce!<br />
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This recipe was inspired by:<br />
<a href="http://www.101cookbooks.com/archives/vibrant-tasty-green-beans-recipe.html">101 Cookbooks</a></div><div style="text-align: center;"><br />
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</tbody></table>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com0tag:blogger.com,1999:blog-6917451389582033094.post-44627127014476649522011-04-17T19:10:00.000-07:002011-04-29T14:29:16.518-07:00Apple Streusel Bars<div class="separator" style="clear: both; text-align: center;"> Oooeey gooey apple bars on top of buttery, flaky crust. I don't know about you but when I was younger, I absolutely adored the apple pie desserts from McDonalds. Yep, I'm admitting it. I don't eat there at all anymore but those pastries were sooooooo delicious. There's something about the sugary, cinnamon juice that forms when you coat the apples and how it literally turns into a sweet syrup once baked in the oven. The great part about making this recipe is you can constantly snack. I don't think I really ate dinner that night because I was so full from eating everything from the skin shavings shown below, to the cold apple slices coated in granulated sugar and cinnamon.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"> Here the apples are being peeled by hand. Don't ever throw out the skins because that's where so much of the nutrition is and they make for a great snack later on!</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qyRbNgl8eKxQHRpflaDvFGqY3YvXk2dGH2T4I5icYzlRi5ob4T4_JFvEEEwPfoUjt19TWBSeLuLCPrS-gM1UCTT6ETGjRuOD7sRfK2pChgsVKT1JOORWbJhk9ww_wJyDGdLoVtuoS_0/s1600/DSC_0189.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qyRbNgl8eKxQHRpflaDvFGqY3YvXk2dGH2T4I5icYzlRi5ob4T4_JFvEEEwPfoUjt19TWBSeLuLCPrS-gM1UCTT6ETGjRuOD7sRfK2pChgsVKT1JOORWbJhk9ww_wJyDGdLoVtuoS_0/s640/DSC_0189.jpg" width="426" /></a></div><br />
<div style="text-align: center;">Beautiful, beautiful apples. How can you come out of the earths ground and taste like pure bliss?</div><div style="text-align: center;">I don't know why I decided to make this recipe (probably cause it looked INCREDIBLE) but maybe it was because my roommate Bethany was attending a picnic for a birthday party and what better dessert to bring than something with apples to a picnic? Pies get a little messy, but these are a brilliant way to give everyone their own personal treat!</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlrqqFJvSStMZ63vTIFzXEQMg7_CKKbWm0XvRehTCsGsAI3oVed08UZNjt3ktCilKYzvHXTnAfVdK6K3XDo7bKZ-hT415gqIbQb6h1pcC2mshg74BZ2D6pXdNGF4x-GojBKZtKF5VG-s/s1600/DSC_0195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlrqqFJvSStMZ63vTIFzXEQMg7_CKKbWm0XvRehTCsGsAI3oVed08UZNjt3ktCilKYzvHXTnAfVdK6K3XDo7bKZ-hT415gqIbQb6h1pcC2mshg74BZ2D6pXdNGF4x-GojBKZtKF5VG-s/s640/DSC_0195.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Combine all the dry ingredients into one bowl in order to prepare that buttery/flaky crust I was talking about earlier.</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PsaksCuAIM4rbB8qAgF0D2lrnbSpgSxq10I0gZpI_ZxOLUcCQfPSKMlaqqje29gjBarl-1PDSx67RPjq1bCqDbBLU5bFt6yw-mI0Tkdx7Al5alfVjXWWdvBJq48vwOy437OklB1jSKM/s1600/DSC_0199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PsaksCuAIM4rbB8qAgF0D2lrnbSpgSxq10I0gZpI_ZxOLUcCQfPSKMlaqqje29gjBarl-1PDSx67RPjq1bCqDbBLU5bFt6yw-mI0Tkdx7Al5alfVjXWWdvBJq48vwOy437OklB1jSKM/s640/DSC_0199.JPG" width="640" /></a></div><br />
<div style="text-align: center;">Coat the apple slices with sugar, cinnamon and cornstarch. Let sit for about ten minutes so that the sugars caramelize into a syrup from all the water in the apples. This is where I ended up taking a tiny...okay maybe a really, really long break so that I could snack on these crisp, sweet treats before sending them into the oven. Once they enter the hot sauna, they will lose their texture and melt into the bar, becoming one, sticky, sweet dessert bar.<br />
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When working with the dough, cut with a knife or mix together with a hand-held mixer. Be careful of mixing too thoroughly though because you want to maintain a crumb-like texture. You do not want to mix the butter in completely or else the crust won't end up as flaky.<br />
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Once this is done, place the crumb mixture into a well greased pan and then layer the apple slices on top. I decided to drizzle the remaining syrup left at the bottom of the bowl into the pan so that the flavors would all be able to combine.</div> <br />
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</div><div style="text-align: center;">Once this is done, crumble and distribute the last bit of the crust on top. This will help indicate when the apple streusel bars are done because it will eventually turn golden brown and form a crusty top.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoOeBbWMbt6lBDAAREI8AAR1ZkW0fYcy2G7WnD1tt-DNZDp0_p69U468pc086GF2ChbqF2mZa2Vy6flAqaVDVih03bKJ0PQC6Bsba-Ibj39vpPxqvHjL157ZT5lXItWzao4sVP12ZeCo/s1600/DSC_0206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoOeBbWMbt6lBDAAREI8AAR1ZkW0fYcy2G7WnD1tt-DNZDp0_p69U468pc086GF2ChbqF2mZa2Vy6flAqaVDVih03bKJ0PQC6Bsba-Ibj39vpPxqvHjL157ZT5lXItWzao4sVP12ZeCo/s640/DSC_0206.JPG" width="640" /></a></div><br />
<div style="text-align: center;">While the bars are in the oven, combine the powdered sugar with whole milk by whisking with a fork. The two ingredients will begin to form into one similar to frosting and once this happens, add however much almond extract you like. The recipe that inspired me, calls for 1/2 teaspoon of almond extract, but I just love the flavor with the apples so I decided to double it. </div><br />
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<div style="text-align: center;">Once the bars are finnnnito, I prefer to drizzle the glaze on top immediately so that the heat breaks it down and melts parts so that there isn't an abundance of the color white on top of the beautiful apples. I might just be overly obsessed with the presentation though and in that case, do whatever you'd like! I guess it all tastes the same in the end :)</div><br />
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</div><div class="separator" style="clear: both; text-align: center;">If you're like me, you probably won't be able to refrain from eating them immediately but tryyyyyy. I was able to stuff my face with the first batch while they were still piping hot and the flavor truly does not compare to when you let them rest and cool. Don't forget to let the apple streusel bars set before cutting because if you try before hand, they will fall apart and become a huge sticky mess. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Apple Streusel Bars</b></div><div class="separator" style="clear: both; text-align: center;">originally from <a href="http://www.honeyandjam.com/2009/12/apple-streusel-bars.html">Honey & Jam</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Pastry:</div><div class="separator" style="clear: both; text-align: center;">2 c. of flour</div><div class="separator" style="clear: both; text-align: center;">1/2 c. of sugar</div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon of baking powder</div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon of salt</div><div class="separator" style="clear: both; text-align: center;">1 c. of real butter</div><div class="separator" style="clear: both; text-align: center;">1 egg, beaten</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Apple Filling:</div><div class="separator" style="clear: both; text-align: center;">1/2 of white sugar</div><div class="separator" style="clear: both; text-align: center;">1/4 c. of flour</div><div class="separator" style="clear: both; text-align: center;">1 1/2 teaspoon of cinnamon</div><div class="separator" style="clear: both; text-align: center;">5 c. apples peeled (about 4 medium sized apples) , I used Gala because they hold up nicely</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Glaze:</div><div class="separator" style="clear: both; text-align: center;">2 c. of powdered sugar</div><div class="separator" style="clear: both; text-align: center;">About 3 tablespoons of whole milk</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon of almond extract (cut back to 1/2 teaspoon if you LOVE almond flavor)</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>Directions:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">To prepare the crust, mix flour, sugar, baking powder and salt in a medium sized bowl. Then cut in the butter with two knives or a hand-held mixer. Do not mix too long because you want to leave some crumbles of butter, similar to that of a pea. Gently mix in the beaten egg.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Once the mixture is combined, grab a 9x13 baking dish and spray with non-stick cooking spray. Lightly pat 2/3 of the crust into the bottom of the pan (you will use the rest to sprinkle on top). Preheat the oven to 350 degrees and set aside while you create the apple filling. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Next step, grab a large bowl and mix the sugar, flour, cinnamon and apples together so that the dry ingredients cover every slice. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Spread the apples evenly over the crust and drizzle a little of the remaining sugar syrup on top. Then sprinkle the last 1/3 of the crumble crust on top (as shown above). Finally, place in the oven for around 40 minutes, eyeballing the top to see if the crust is turning golden brown. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">When nearing the end, whisk together the powdered sugar, whole milk and almond extract. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Remove the apple dish from the oven when ready and drizzle with the sugar glaze. Set aside and wait to cool before cutting the bars, or else they will fall apart immediately. The more patient you are, the better they will taste! ENJOY.</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com2tag:blogger.com,1999:blog-6917451389582033094.post-72506227902078291332011-04-11T20:05:00.000-07:002011-04-11T20:05:07.302-07:00Roman Inspired SaladIt's simple. It's easy. It's a must for any college student who is complaining about the food they eat because they don't have their parents around.<br />
<br />
I made this salad over and over again with a few adjustments each time and I think this is one of my favorites. The slightly toasted pine nuts with lemon and Parmesan cheese totally complement the fried egg. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yAasI5MqePJ2gq0ZT3TC8srRSiE0_uSn_ukNYnS7fG2KLvtzTJ1hBy6Q6YgsZAI5gKrRyDh8qHlN0fn_qpdFLOj-pfE-Q5qCSaMtuk0_HjoTFWZvuDDPIfYhnvI2NsMdW3lHWAAKXLg/s1600/DSC_0564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yAasI5MqePJ2gq0ZT3TC8srRSiE0_uSn_ukNYnS7fG2KLvtzTJ1hBy6Q6YgsZAI5gKrRyDh8qHlN0fn_qpdFLOj-pfE-Q5qCSaMtuk0_HjoTFWZvuDDPIfYhnvI2NsMdW3lHWAAKXLg/s640/DSC_0564.JPG" width="640" /></a></div>I know many people are looking at this wondering why would someone choose to place an egg on top of their salad?! It's because I like to cook my eggs medium so that when you break into it, the runny yolk mixes with the lemon juice and olive oil to create this bomb ass dressing. I know it's odd but it works. It works really, really well. I lived off of this salad in Rome because I couldn't get enough of the prosciutto. It has a great amount of protein and will add in some greens for those of us who lack that in our diet while being a student.<br />
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Ingredients:<br />
<br />
Arugula salad<br />
<br />
Prosciutto<br />
<br />
1 egg<br />
<br />
Handful of pine nuts <br />
<br />
Lemon<br />
<br />
Parmesan cheese (can substitute Feta)<br />
<br />
Olive oil<br />
<br />
Directions:<br />
Heat a skillet with 1 tablespoon of olive oil. On medium heat, toast the pine nuts until they start to turn a golden color. Once this happens place pieces of prosciutto in the pan with the nuts. Cook them enough so that they become a little cripsy. Once this happens, squeeze however much lemon juice you want. I'm a freak for citrus so I usually go a little crazy.<br />
<br />
While you are doing this, heat a small skillet on medium high heat. Coat the pan with cooking spray so that the egg is easy to flip. Once the skillet is hot, crack the egg so that it doesn't run all over the place. Flip once until you are satisfied with how well done your egg is. Remove the egg and place on top of the arugula. Pour the toasted pine nuts and proscuitto over everything, and drizzle the remaining juices from the pan. If there isn't enough, add more lemon and olive oil.<br />
<br />
Then, shave a few pieces of parmesan chesse to top it off! This recipe is great because you can add whatever else you love in your salads. Sometimes I add cherry tomatoes :)Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com0tag:blogger.com,1999:blog-6917451389582033094.post-54869445390124457512011-04-04T20:42:00.000-07:002011-04-04T20:47:47.655-07:00Buraniya (Lamb and Eggplant Stew)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><style>
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<div class="MsoNormal" style="text-align: center;">Ever since my family and I returned from our travels around the world, the cuisines we were able to taste have been making their way into our very own kitchen. We have been applying all the wonderful cooking skills we learned from our numerous cooking classes in places such as Bali and Turkey. </div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdmpJgDcrCypgU9ZTwkyF5UHivuISyjSTh-LkHrYzgSpZ-G2P0RtFB3W3JR1xP9x2H7mZNOA3YNdpXn9r2w_AvRixY0WQ3SRNrYMsv0884Y3E7pCA1EvZxUdob6v70kA7XIpOzcip6Ao/s1600/DSC_0441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdmpJgDcrCypgU9ZTwkyF5UHivuISyjSTh-LkHrYzgSpZ-G2P0RtFB3W3JR1xP9x2H7mZNOA3YNdpXn9r2w_AvRixY0WQ3SRNrYMsv0884Y3E7pCA1EvZxUdob6v70kA7XIpOzcip6Ao/s640/DSC_0441.JPG" width="640" /></a></div><div class="MsoNormal" style="text-align: center;"><br />
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</style> </div><div class="MsoNormal" style="text-align: center;">This recipe, called <i>Buraniy</i>a, is simply to die for. It has the same consistency to stews that we make here in the States, but is filled with spices and ingredients that are seen in both Morocco and Turkey. I have yet to visit Morocco but I can confidently say, Turkey was one of the most impressive places I have been to. </div> <style>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3yBkyoDGrGW7cSQB72BCu6m2LQwH5FDKPUAp9EwsaXIyAi62sQ6e6oxY1BQyKA08LE8GhRueVA6lPYQKz1mVhJ2vNRuzzbbHh3yMEMF6x37uBlIO15OwUCpWP8zPPvBWd6_xiVskveU/s1600/DSC_0510.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3yBkyoDGrGW7cSQB72BCu6m2LQwH5FDKPUAp9EwsaXIyAi62sQ6e6oxY1BQyKA08LE8GhRueVA6lPYQKz1mVhJ2vNRuzzbbHh3yMEMF6x37uBlIO15OwUCpWP8zPPvBWd6_xiVskveU/s320/DSC_0510.jpg" width="212" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQ2eLqeLaxsdIF4H-k0ZMFSxI42f9jxLfex-L8MQMr4tcpnjmIOusVEQTuf3lqFjxyBpo1WKFWbb_xvY4yVIbUnyd6gGSRBCe7IOsQg_Yl8byEzPNJAbYX82tqvJGSzxrMseeExsxLkk/s1600/DSC_0455.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQ2eLqeLaxsdIF4H-k0ZMFSxI42f9jxLfex-L8MQMr4tcpnjmIOusVEQTuf3lqFjxyBpo1WKFWbb_xvY4yVIbUnyd6gGSRBCe7IOsQg_Yl8byEzPNJAbYX82tqvJGSzxrMseeExsxLkk/s400/DSC_0455.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"> <style>
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</style> </div><div class="MsoNormal" style="text-align: center;">This recipe has been tested about three different times by my mom and I, and each time it becomes better and better. The preparation is somewhat long, but don’t let that discourage you! It’s definitely a crowd pleaser. This was the first time we decided to grill the eggplants and bell peppers instead of frying them before putting them in the stew in order to create a more traditional Turkish meal. You can serve this hot, flavorful dish with any side including rice, egg noodles and or bread. We’ve never managed to eat it without bread because it acts as your utensil for scooping up the sloppy mess stew, perfectly soaking up the cinnamon and allspice flavors. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXdTKWfvdrk3kWTxfHPQIVj4snL3YSyPQjH_bz8vwCsGuDyKZ0uhPN3bPPvyqHYJcbif6BuSOkgVmaMLkmR3WHOZMRMjUrk0PCKWiF64H3P0AU7idR-PIh7x6m4cL0QYWmuzTuDx_6GU/s1600/DSC_0468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXdTKWfvdrk3kWTxfHPQIVj4snL3YSyPQjH_bz8vwCsGuDyKZ0uhPN3bPPvyqHYJcbif6BuSOkgVmaMLkmR3WHOZMRMjUrk0PCKWiF64H3P0AU7idR-PIh7x6m4cL0QYWmuzTuDx_6GU/s640/DSC_0468.JPG" width="640" /></a></div><div class="MsoNormal"><br />
<div class="MsoNormal" style="text-align: center;">Here the onions cook down into a golden, yellow color. We add the lamb once their change in color occurs so that the flavors will infuse. You want the pot to be really hot so that a wonderful crust forms on the outside of the meat, sealing in all the delicious natural flavors.</div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27DYLbWg_9Iz8XGgMMZwJm37-3XqmEzkr4y6wijPKSGZDgDa65K5KYUNeroaGON8NeHOLnISV_ESVfHIfbOpO79GR4-uRwmukl8nGOzbON4IXH-OHRRRVaHbnCsZLVLOqJ43Up2hckEg/s1600/DSC_0479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27DYLbWg_9Iz8XGgMMZwJm37-3XqmEzkr4y6wijPKSGZDgDa65K5KYUNeroaGON8NeHOLnISV_ESVfHIfbOpO79GR4-uRwmukl8nGOzbON4IXH-OHRRRVaHbnCsZLVLOqJ43Up2hckEg/s640/DSC_0479.JPG" width="640" /> </a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXdTKWfvdrk3kWTxfHPQIVj4snL3YSyPQjH_bz8vwCsGuDyKZ0uhPN3bPPvyqHYJcbif6BuSOkgVmaMLkmR3WHOZMRMjUrk0PCKWiF64H3P0AU7idR-PIh7x6m4cL0QYWmuzTuDx_6GU/s1600/DSC_0468.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <style>
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">Once the meat has been cooking for a little while, you cover it with water to deglaze the pan. When this is done you bring to a boil and quickly reduce to a simmer, cooking for 1 1/2 hours. This process cooks the meat slowly so you end up with tender pieces that have been cooking in the surrounding flavors.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9x3wNf0yu3BbYdeH5JntCxP41MmDNiVt2fVQtJ2DrG2Gt-dXwYv4PunjP82N2R_8Mf0WM5tP8_0EVQwhpAmWmfman3zGXYdUgC8N5vKMmiQpw1c-H6RAp27DvA-odFbF3YJsb6svC-7c/s1600/DSC_0511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9x3wNf0yu3BbYdeH5JntCxP41MmDNiVt2fVQtJ2DrG2Gt-dXwYv4PunjP82N2R_8Mf0WM5tP8_0EVQwhpAmWmfman3zGXYdUgC8N5vKMmiQpw1c-H6RAp27DvA-odFbF3YJsb6svC-7c/s640/DSC_0511.JPG" width="640" /></a></div><br />
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<div class="MsoNormal" style="text-align: center;">Yea, I know it looks like a lot of ingredients, but trust me, most of this stuff is probably lying around your kitchen anyways! Also, don’t make the mistake of changing the type of meat because the shoulder of lamb works the best. One time I made it with a different type because it was all the local grocery store had to offer. It just wasn't the same. So PLEASE, the shoulder of lamb is a must! Don’t cop out and by what’s most convenient!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVGABGNkSunBVIK5rubaDZN3mTaPa7fPn5V1J4NSleLL7wMbJIOoD1ZW3Pb7c6PXmYChPk3jQK9HIbfYmPBPlun2onyERasKs2CCg1uRO3bXu2EgxSPZ_sNxYH1fpDuBoJS-Jt_bZzEI/s1600/DSC_0526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVGABGNkSunBVIK5rubaDZN3mTaPa7fPn5V1J4NSleLL7wMbJIOoD1ZW3Pb7c6PXmYChPk3jQK9HIbfYmPBPlun2onyERasKs2CCg1uRO3bXu2EgxSPZ_sNxYH1fpDuBoJS-Jt_bZzEI/s640/DSC_0526.JPG" width="640" /></a></div><style>
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<div class="MsoNormal" style="text-align: center;">If you’re feeling like you want more of a Moroccan dish, change the spices listed to 1 teaspoon ground ginger, 1 teaspoon cinnamon and ¼ teaspoon powdered saffron.<br />
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This dish is delicious for the next day...and the day after that! Especially on a really rainy day like the one I experienced over break. <br />
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<div style="text-align: left;"> <b>Buraniya Recipe</b>: adapted from <i>New Book of Middle Eastern Food</i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> Ingredients:</div><div style="text-align: left;"></div><div style="text-align: left;"><br />
3 onions, chopped</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Vegetable Oil</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">5 cloves of garlic, chopped</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">2 1/4 pound of lamb shoulder, cut into cubes</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">5 tomatoes, skinned and quartered</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Salt and pepper</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Juice of 1 lemon</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 1/2 teaspoon of cinnamon</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">3/4 teaspoon of allspice</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">4-5 medium eggplants</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">4-5 red bell peppers, roasted </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">5 tablespoons chopped flat-leaf parsley</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: center;">Directions:</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Fry the onions in about 2 tablespoons of oil until soft and golden. Add the garlic, then add the meat and brown it well so that a crust forms. Add the tomatoes and seasonings: salt, pepper, lemon juice, cinnamon, and allspice. Cover with water, stir well, and bring to a boil. Simmer gently, covered, for about 1 1/2 hours, until the meat is very tender, adding water to keep it covered.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cut the eggplants and red bell peppers into 1/2 inch thick slices and brush generously with oil. (You do not need to peel the eggplants because the skin will soften eventually). Cook them under the broiler or in a grill pan, turning them over once until lightly colored. Cut them in half and add to the stew. Simmer, covered, for 1/2 hour, adding parsley towards the end. </div></div><div></div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com0tag:blogger.com,1999:blog-6917451389582033094.post-54641989094806572432011-03-31T16:40:00.000-07:002011-03-31T17:27:53.159-07:00Mini Pie Cupcakes<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPdpiAexIhApMdkX2ZyjJOArVOZg8Qi8NJxSv99A6jZIj64fBuFKqsGfV5Y-X8BwgeK7CxdY4QoubSwYhbRHKRpODUieYHizCpI8ip2cPNIrvbDFA0bRBEtICbXyYdvqX5ojL8HNOEYA/s1600/DSC_0266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPdpiAexIhApMdkX2ZyjJOArVOZg8Qi8NJxSv99A6jZIj64fBuFKqsGfV5Y-X8BwgeK7CxdY4QoubSwYhbRHKRpODUieYHizCpI8ip2cPNIrvbDFA0bRBEtICbXyYdvqX5ojL8HNOEYA/s640/DSC_0266.JPG" width="640" /></a></div><br />
<div style="text-align: center;">While I was home in L.A. for Spring Break, I was expecting to spend the majority of my time outside. This did not happen. For the whole week, the rain poured and poured. I received numerous texts from my friends who live up in the North West, bragging about the lovely sunshine and how they were even getting a tan. This was all so wrong.</div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">So what did I decide to do? What always makes me happier? Obviously being in the kitchen. I busted out my <i>Hello Cupcake!</i> recipe book and began baking vanilla cupcakes with Nutella buttercream frosting and transformed them into miniature pies. I highly recommend both editions of this book. Blueberry, cherry, lemon, apple, and peach pie galore! My fingers were covered in frosting by the end of it and the Nutella jar was licked and scraped clean. My sister Claire, who don't ask why, insisted during our European travels that Nutella was gross. Well I can proudly say by the end of this project, I had completely changed her mind. Even she was dipping the crunchy little M&M morsels into the Nutella to add that nutty, buttery hazelnut taste. </div><br />
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<div style="text-align: center;">Look at all the butter. BUTTER, BUTTER, BUTTER, and more BUTTER. Yep, this is what goes into buttercream frosting. Powdered sugar and vanilla extract. I decided to add the Nutella for two reasons. One is that I ate so much of it in Rome, it was a good excuse to buy some more. Another, because it is the perfect way to die the frosting a slight beige, brown color, mimicking that of an actual pie crust.</div><br />
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<div style="text-align: center;">And there you have it. The beautiful peaks of homemade Nutella buttercream frosting. I wish you could see a picture of what my fingers looked like at this point. I tried to document it but when I reached for my camera, I realized it probably wasn't a good idea to get it all sticky. </div><br />
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<div style="text-align: center;">Separate each color of M&M into their own baggy. The <i>Hello Cupcake!</i> book only uses red and blue, but I thought all the colors made for a more festive presentation. Plus, they all taste the same, so why not use everything you've got?! This is also a great gift to give, or if you're ever invited to a picnic, I highly recommend these little pie cupcakes.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiN-5yc173dUjHzebVTz85Y5hPveY_5AJKmBRj_Tj3jj9ziJmeW-JXniOIHDifyRv6UuPx8EaeGI3-9Uy_e1FY4CT6wW7EeIGLrVVWZ3_kmvsUdRVwwC0b8oWS3UXNLIbHzDCOGP61ls/s1600/DSC_0287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiN-5yc173dUjHzebVTz85Y5hPveY_5AJKmBRj_Tj3jj9ziJmeW-JXniOIHDifyRv6UuPx8EaeGI3-9Uy_e1FY4CT6wW7EeIGLrVVWZ3_kmvsUdRVwwC0b8oWS3UXNLIbHzDCOGP61ls/s640/DSC_0287.JPG" width="562" /></a></div><div style="text-align: center;"><br />
I'm not gonna lie. Piping is difficult to say the least. Once you get the hang of it though, it's a very fun and creative way to make designs on any dessert of pastry. Here I smeared a light layer of the frosting onto the already cooled cupcake. Then I placed the desired color of M&M's on the top, pressing it into the frosting so they could stick. Make sure to leave a little room around the edges so that you can pipe the edges of the crust before attempting the lattice. </div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiJg2Z5Rd0miERtuRQ6vbZIVziWysLt36ebSc72W0RM1ycPY7c3qzbStmpFGgcPdVw3oYmdlVreIFmDTggYDq6uJYakPk3x2fmsCruxzyrpoFYZ1ipvkuJnJFCTLqx9gA9mxbH5M4I2U/s1600/DSC_0302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiJg2Z5Rd0miERtuRQ6vbZIVziWysLt36ebSc72W0RM1ycPY7c3qzbStmpFGgcPdVw3oYmdlVreIFmDTggYDq6uJYakPk3x2fmsCruxzyrpoFYZ1ipvkuJnJFCTLqx9gA9mxbH5M4I2U/s640/DSC_0302.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxv-KeATY7EErJ57wPSzzo59SPC_WYSVymQyAsJqmEmqDglZgmRRjGgK-Ay1M6gUZUGNBluZbOtu6koaJWQX1LUd8Pl2kHyvR95FHPCjEss1uP5KJTzz_HoiwiEvYvyl82ks19vZWTwY/s1600/DSC_0307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxv-KeATY7EErJ57wPSzzo59SPC_WYSVymQyAsJqmEmqDglZgmRRjGgK-Ay1M6gUZUGNBluZbOtu6koaJWQX1LUd8Pl2kHyvR95FHPCjEss1uP5KJTzz_HoiwiEvYvyl82ks19vZWTwY/s640/DSC_0307.JPG" width="640" /></a></div><div style="text-align: center;">And here is the finished product. Cute little cherry pies with a slightly different flavor and texture. If you're looking for a snack that's a sugar overload then don't hesitate to make these! I also promise that if you aren't a huge fan of Nutella, the flavor is incredibly light. When combined with the crunchy, chocolate bite of the M&M's, it is far from overwhelming. </div><div style="text-align: center;"><b><br />
</b></div><div style="text-align: left;"><b>Ingredients for the Vanilla Cupcakes</b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">18.25 ounce box of cake mix (Vanilla or French Vanilla)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 cup of buttermilk in place of the water that is called for on the box</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Vegetable oil (amount on the box)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">4 large eggs (don't use the number specified on the box)</div><div style="text-align: left;"><br />
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Directions:<br />
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Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners. <br />
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Using substitutions above, follow the box instructions to mix all ingredients in a large bowl. Beat with an electric mixer at low to medium speed until moistened, about 30 seconds. Increase speed to high and beat until thick, 2 minutes longer. <br />
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Spoon half of the batter into a zip-top bag. Snip a ¼-inch corner from the bag and fill the paper liners 2/3 full. Bake 15 to 20 minutes until tops are golden and a toothpick inserted in the center comes out clean. Remove cupcakes from baking pans, place on a wire rack . Cool completely. <br />
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</div><div style="text-align: left;"><b>Nutella Buttercream Frosting</b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> 3 sticks of unsalted butter</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 cup of powdered sugar</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 teaspoon of vanilla extract</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">16 oz. jar of Marshmallow Fluff</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 cup of Nutella (or however much you need to create the desired color for the crust)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Directions:</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Combine the first four ingredients until the mixture is perfectly smooth. When ready, add the Nutella and mix in.<b><br />
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</div><div style="text-align: center;"><b> Don't forget to buy both editions! I promise you won't be disappointed.</b></div><div style="text-align: center;"><b><a href="http://www.hellocupcakebook.com/">http://www.hellocupcakebook.com/</a> </b></div><br />
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</div>Ljoneshttp://www.blogger.com/profile/17743545369079187135noreply@blogger.com0