tag:blogger.com,1999:blog-64999151831513482652024-03-13T23:40:41.543-07:00Bumbleberry JamA Collection of RecipesKellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-6499915183151348265.post-33684611669250640352015-03-03T10:52:00.000-08:002015-03-03T10:52:11.934-08:00Cauliflower Soup<div style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">The other night we were watching <i><a href="http://www.americastestkitchen.com/">America's Test Kitchen</a></i> and they made this amazing cauliflower soup with pretty much just cauliflower. It looked amazing. And it is. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">ingredients:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 head cauliflower</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">7 tablespoons unsalted butter (cut into 7 pieces)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 leek, white and light green parts, halved and sliced thinly</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 small onion, thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt & pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 <sup>1</sup>⁄<sub>2</sub> cups water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><sup>1</sup>⁄<sub>2</sub> teaspoon sherry vinegar </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">chives</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Clean the cauliflower, pull off the leaves and cut out the core. Trim and slice thinly. Cut 1 <sup>1</sup>⁄<sub>2</sub> cups florets and reserve for later. Trim the rest of the cauliflower into 1/2 length cross cuts and divide this portion in half.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Melt 2 tablespoons of butter into a 5 quart pan. Over medium low heat, sauté the onion and leek with 1 <sup>1</sup>⁄<sub>2</sub> teaspoons of salt until softened, but not yet browned. About 7-10 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add 4 <sup>1</sup>⁄<sub>2</sub> cups of water and increase heat to high. Add half of the cauliflower and the core, bring to a boil, then reduce to a simmer. Let simmer gently for 15 minutes. After 15 minutes, add the rest of the sliced cauliflower and cook an additional 15-20 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While the soup is simmering for the final 15 minutes, melt the remaining 5 tablespoons of butter in a sauté pan and add the florets. Sauté over medium heat until the florets and the butter are both browned, about 15 minutes. Using a slotted spoon, transfer the florets to a small bowl and toss with vinegar and coarse sea salt, set aside. Pour browned butter into a small bowl.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ladle soup into blender and pulse until smooth. Wipe out your soup pot and return the soup to the pot over a low simmer. To achieve your desired consistency, you may have to add up to a <sup>1</sup>⁄<sub>2</sub> cup more of water. To serve, garnish with florets, chives and drizzle with browned butter.</span></div>
Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-84373560410876971852015-02-03T20:40:00.001-08:002015-02-03T20:40:09.698-08:00Coffee Ice Cream with Chocolate Swirls<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #444444;">I am not a big coffee drinker, but I love coffee flavored anything - especially if it is in the form of ice cream. As usual, I follow <a href="http://www.davidlebovitz.com/">David Lebovitz's</a> recipe, but I added in some melted chocolate that get broken up into little yummy chocolate pieces. </span> </span><br />
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<span style="font-weight: normal;"><span style="color: #444444;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Steep the coffee beans in the milk for about 1 hou</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">r</span></span></span></h3>
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<span style="font-weight: normal;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: small;">Melt the chocolate</span></span></h3>
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<span style="font-weight: normal;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: small;">After you scribble the chocolate over the ice cream mix it in to break it up into little pieces</span></span></h3>
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<span style="font-weight: normal;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: small;">Delicious!</span></span></h3>
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<b>Ingredients:</b></div>
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<b><br /></b><b>Ice Cream Base:</b></div>
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2 cups heavy cream</div>
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1 cup whole milk</div>
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<span style="font-size: small;"><sup>3</sup>⁄<sub>4</sub> cup granulated sugar</span></div>
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5 large egg yolks</div>
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Pinch of salt</div>
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<b>Coffee with Chocolate Swirls:</b></div>
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1 <sup>1</sup>⁄<sub>2</sub> cups whole coffee beans, either regular or decaf</div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 ounces </span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">chopp</span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">ed, bittersweet or semisweet, chocolate</span></span></div>
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In a medium saucepan mix, 1 cup of the cream, the whole milk, granulated sugar and salt. Warm over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles start to form around the edge of the pan. About 3-4 minutes.</div>
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Remove the pan from the heat, add the coffee beans, cover and let stand for an hour to infuse the flavor.</div>
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Prepare an ice bath by filling a large bowl with several inches of ice water. Place a smaller bowl, filled with the remaining cup of cream, into the ice bath.</div>
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In a medium bowl whisk together the egg yolks.</div>
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<span style="line-height: 18.4799995422363px;">Rewarm the cream and coffee beans until tiny bubbles form around the edge of the pan. In a steady stream pour half of the warm cream mixture into the egg yolks, whisking constantly.</span></div>
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Pour the egg mixture back into the pan and cook over low heat, stirring constantly, until the custard thickens slightly. The custard should be thick enough to coat the back of a wooden spoon and hold a line drawn through it with a finger. If using an instant-read thermometer the temperature should be between 175-180°F.</div>
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Strain the custard into the cold cream.</div>
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Cool the custard to below 70°F by stirring it over the ice bath.</div>
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Refrigerate the custard until completely chilled, at least 4 hours to overnight. Freeze the custard in your ice cream maker according to the manufacturer's directions.</div>
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Place a container (the one your just frozen ice cream will go into) into the freezer. While the ice cream is in the ice cream maker melt the chocolate in a small bowl set over simmering water. Stir until smooth. </div>
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Once the ice cream is complete scribble some of the melted chocolate in the container from the freezer. Add a layer of ice cream and mix to break up the chocolate. Scribble some more chocolate and another layer of ice cream and mix again. Continue until you have used up all of the ice cream and chocolate. </div>
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Place the ice cream in the freezer and freeze for several hours or until firm.</div>
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Adapted from <i><a href="http://www.finecooking.com/articles/cyor/ice-cream.aspx" rel="nofollow" style="color: #2862c5; outline: 0px; text-decoration: none;" target="_blank">Fine Cooking</a></i> Issue 99</div>
Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-40533734638391318152015-01-27T16:46:00.003-08:002015-01-27T16:46:53.238-08:00Quick, Easy & Delicious Butternut Squash Soup<div class="separator" style="clear: both; text-align: left;">
I came across this recipe a long time ago, I don't remember where or how, but a few weeks ago I finally decided to make it. It has quickly become a favorite. Soup with some grilled cheese "dunkers" and you can't go wrong. </div>
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ingredients: <span style="font-weight: normal;">Butternut squash (I buy the pre-cut kind) - 2 cups + 1 diced onion + spices (1 teaspoon curry powder, 1 teaspoon cumin & <sup>1</sup>⁄<sub>2</sub> teaspoon cinnamon) + 1 cup coconut milk + 5 cups water</span></h3>
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<span style="font-weight: normal;">Heat up some olive oil, add the squash, onions & spices and cook until soft. (About 5 minutes) Add in the coconut milk & water. Bring to a boil, turn the heat down and cook for 6-10 minutes until the squash is soft. Purée with a hand blender. Taste and add salt - you will need quite a bit (it won't taste good until you get some salt in there!). Start with a teaspoon and then add as you taste.</span></h3>
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<span style="font-weight: normal;">Serve with cilantro and some grilled cheese sandwiches!</span></h3>
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<span style="font-size: small; font-weight: normal;">Serves 4</span></div>
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<span style="font-size: small; font-weight: normal;">Recipe adapted from <a href="http://markbittman.com/curried-coconut-butternut-squash-soup/">Mark Bittman</a></span></div>
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<br />Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-56152539825685763962015-01-08T21:25:00.001-08:002015-01-08T21:25:53.451-08:00Half a Year and Peppermint Ice Cream Sandwiches <div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">It has been way too long since I've been able to sit down and add some new recipes. Life has been a bit crazy, but hopefully we can get back into the rhythm of posting some of our favorites. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We celebrate L's birthday party with her friends during the first part of December. For her dessert she wanted peppermint ice cream chocolate cookie sandwiches. Done. I love peppermint ice cream and who doesn't like chocolate?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The best part is everything can be made ahead of time. And since I am also making 10 gingerbread houses for her friends to decorate ahead of time is a necessity. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Chocolate Cookies:</b> bake and freeze the cookies before you try to add in the ice cream</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">ingredients:</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">10 ounces bittersweet, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><sup>1</sup>⁄<sub>2</sub> cup + 2 teaspoons all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons unsweetened cocoa powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><sup>1</sup>⁄<sub>4</sub> teaspoon baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><sup>1</sup>⁄<sub>4</sub> teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup + 1 tablespoon sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 tablespoons unsalted butter, room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 large eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 <sup>1</sup>⁄<sub>2</sub> teaspoons vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 ounces (1 cup) semisweet chocolate chips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<div style="background-color: white; color: #333333; line-height: 20px; margin-bottom: 10px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Position rack in center of the oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Melt the chopped chocolate in top of a double boiler set over simmering water until melted and smooth. Remove from over the water and cool melted chocolate for about 10 minutes.</span></div>
<div style="background-color: white; color: #333333; line-height: 20px; margin-bottom: 10px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. In another medium bowl use an electric mixer to beat the sugar and butter until crumbly. Add the eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add the melted chocolate and vanilla and beat just until blended. Fold in the dry ingredients and then the chocolate chips.</span></div>
<div style="background-color: white; color: #333333; line-height: 20px; margin-bottom: 10px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Drop chocolate cookie batter by <sup>1</sup>⁄<sub>4</sub> cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)</span></div>
<div style="background-color: white; line-height: 20px; margin-bottom: 10px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Makes 16 cookies.</span></div>
<div style="background-color: white; line-height: 20px; margin-bottom: 10px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe by Tom Douglas in <i><a href="http://www.epicurious.com/recipes/food/views/Triple-Chocolate-Cookies-232391">Bon Appétit</a></i>, July 2005 </span></div>
<div style="background-color: white; line-height: 20px; margin-bottom: 10px; padding: 0px;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Peppermint Ice Cream:</span></b></div>
<div style="background-color: white; line-height: 20px; margin-bottom: 10px; padding: 0px;">
<b style="line-height: 18.4799995422363px;"><span style="font-family: Arial, Helvetica, sans-serif;">Ice Cream Base:</span></b></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups heavy cream</span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup whole milk</span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><sup>3</sup>⁄<sub>4</sub> cup granulated sugar</span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;">5 large egg yolks</span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of table salt</span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<br /></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
Candy Canes</div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;">In a medium saucepan mix, 1 cup of the cream, the whole milk, granulated sugar and salt. Warm over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles start to form around the edge of the pan. About 3-4 minutes.</span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 18.4799995422363px;">Prepare an ice bath by filling a large bowl with several inches of ice water. Place a smaller bowl, filled with the remaining cup of cream, into the ice bath.</span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl whisk together the egg yolks.</span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;">When there are tiny bubbles around the edge of the pan, pour half of the cream mixture, in a steady stream, into the egg yolks, whisking constantly.</span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pour the egg mixture back into the pan and cook over low heat, stirring constantly, until the custard thickens slightly. The custard should be thick enough to coat the back of a wooden spoon and hold a line drawn through it with a finger. If using an instant-read thermometer, the temperature should be between 175-180°F.</span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Strain the custard into the cold cream until it has cooled to </span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 18.4799995422363px;">below 70°F. While it is cooling you can you can break up the candy canes. (I use about a half of a box of the small candy canes you find in the grocery stores around christmas, but use your best judgement and taste as you go. I unwrap the candy canes and put them in a plastic ziplock bag rolling over them with a rolling pin until there are tiny bits of candy.) </span></div>
<div style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div id="yui_3_7_2_1_1370402805299_27990" style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Refrigerate the custard until completely chilled, at least 4 hours to overnight. Freeze the custard in your ice cream maker according to the manufacturer's directions.</span></div>
<div id="yui_3_7_2_1_1370402805299_27989" style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div id="yui_3_7_2_1_1370402805299_27988" style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Fold the broken candy canes into the just churned ice cream, transfer to an air-tight container and freeze until firm.</span></div>
<div id="yui_3_7_2_1_1370402805299_27987" style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div id="yui_3_7_2_1_1370402805299_27985" style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Adapted from <i><a href="http://www.finecooking.com/articles/cyor/ice-cream.aspx" rel="nofollow" style="outline: 0px; text-decoration: none;" target="_blank">Fine Cooking</a></i> Issue 99</span></div>
<div id="yui_3_7_2_1_1370402805299_27985" style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div id="yui_3_7_2_1_1370402805299_27985" style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>To assemble:</b></span></div>
<div id="yui_3_7_2_1_1370402805299_27985" style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
<div id="yui_3_7_2_1_1370402805299_27985" style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Line 2 baking sheets with parchment paper. Place half of the cookies on the baking sheets. Take out the ice cream and place one scoop of ice cream onto each of the cookies. Working quickly place the cookie tops onto the ice cream and press down lightly. Cover the baking sheets with plastic wrap and place back into the freezer. I leave the ice cream sandwiches on the trays until I am ready to serve them but you could also place them in freezer bags. </span></div>
<div id="yui_3_7_2_1_1370402805299_27985" style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div id="yui_3_7_2_1_1370402805299_27985" style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Makes 8 ice cream sandwiches.</span></div>
<div id="yui_3_7_2_1_1370402805299_27985" style="background-color: white; line-height: 18.4799995422363px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #333333; line-height: 20px; margin-bottom: 10px; padding: 0px;">
<br /></div>
Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-23671313133182123852014-06-09T15:50:00.001-07:002014-06-09T15:50:53.967-07:00Kettle Corn<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I don't know what has happened to the spring. It has been very busy with the end of school, lots of visitors and busy work schedules. But today has been a nice day....we haven't once been in the car, I cleaned the house in one go and the kids and I made kettle corn to eat while we watched <i>Horton Hears a Who.</i></span></div>
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<a href="http://3.bp.blogspot.com/-UeIBKUZzVm4/U5Y1INXDVBI/AAAAAAAAGRU/KGyqiHLdwnw/s1600/IMG_0024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UeIBKUZzVm4/U5Y1INXDVBI/AAAAAAAAGRU/KGyqiHLdwnw/s1600/IMG_0024.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The original recipe calls for </span><sup style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1</sup><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">⁄</span><sub style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4</sub><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> cup</span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> sugar, however, I find it a little bit sweet. I cut the sugar to an <sup>1</sup>⁄<span style="font-size: x-small;">8</span> , but if you want it to be more like traditional kettle corn use <sup>1</sup>⁄<sub>4</sub> cup.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>ingredients:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><sup><br /></sup></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><sup>1</sup>⁄<sub>4</sub>
cup vegetable oil<br /> <sup>1</sup>⁄<sub>2</sub>
cup popcorn kernels<br /> <sup>1</sup>⁄<sub>8</sub>
cup sugar<br /> 1 teaspoon coarse salt</span><br />
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a large pot, with a tight-fitting lid, add the oil and popcorn. When the oils sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down. Remove from the heat and toss with the salt. </span><br />
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Makes enough for 4 servings.</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Recipe adapted from Rachel Ray's, <i><a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/sweet---salty-kettle-corn">EveryDay</a>. </i></span></div>
Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-37657007555933293892014-04-30T20:25:00.000-07:002014-04-30T20:25:00.744-07:00Fattoush<div class="separator" style="clear: both; text-align: center;">
The other day we found fattoush. R and I went to <a href="http://cicchettiseattle.com/">Cicchetti</a> to celebrate my birthday and the waitress suggested the fattoush salad. It was delicious - very light and refreshing. When we got home we looked for some recipes and found about a hundred different variations. Basically, raw vegetables make the base for the salad with bits of toasted or fried pita served on top. I started with <a href="https://www.ottolenghi.co.uk/">Yotam Ottolenghi</a> and Sami Tamimi's version from, <i><a href="http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949/ref=sr_1_1?ie=UTF8&qid=1398742701&sr=8-1&keywords=jerusalem+cookbook">Jerusalem</a>,</i> and then changed it up slightly to try to make it closer to the one we had at dinner. The dressing for this salad is amazing, it's so fresh and clean - I don't even miss the cheese! And the best part - the kids like it. They get a pita taco, basically a quarter of a pita folded over the salad. They even eat the lettuce!</div>
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<a href="http://2.bp.blogspot.com/-8fm5r239XDQ/U18W0Ggej8I/AAAAAAAAGKM/K5RpxvW-duk/s1600/IMG_0883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8fm5r239XDQ/U18W0Ggej8I/AAAAAAAAGKM/K5RpxvW-duk/s1600/IMG_0883.jpg" height="640" width="480" /></a></div>
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for the Greek yogurt sauce:<br />
<div>
ingredients:<br />
<div>
<br /></div>
<div>
1 cup Greek yogurt<br />
<div>
<sup>3</sup>⁄<sub>4</sub> cup plus 2 tablespoons whole milk</div>
<div>
<br />
Whisk the yogurt and milk in a bowl and leave in the fridge until bubbles form on the surface. Let it sit for at least 3 hours or up to a day. </div>
<div>
<br /></div>
<div>
for the dressing:</div>
<div>
ingredients:</div>
<div>
<br /></div>
<div>
<div>
1 tablespoon dried mint </div>
<div>
2 cloves garlic, crushed </div>
<div>
3 tablespoon freshly squeezed lemon juice </div>
<div>
<sup>1</sup>⁄<sub>4</sub> cup olive oil</div>
<div>
2 tablespoon cider or white wine vinegar </div>
<div>
<sup>1</sup>⁄<sub>2</sub> teaspoon freshly ground black pepper, plus more to taste </div>
<div>
1 teaspoon fine grain sea salt, plus more to taste </div>
<div>
1 tablespoon sumac</div>
</div>
<div>
<br /></div>
<div>
Combine all the ingredients in a medium sized mason jar. Shake until well combined. </div>
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<br /></div>
<div>
*Note: any extra dressing will keep in the refrigerator for several days</div>
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<br /></div>
<div>
for the salad:</div>
<div>
ingredients:</div>
<div>
<br /></div>
<div>
3-4 <a href="http://www.bumbleberryjam.com/2014/02/falafel-pita-and-salad.html">pita breads </a></div>
<div>
3 large tomatoes, diced </div>
<div>
4-5 radishes, thinly sliced<br />
<sup>1</sup>⁄<sub>2</sub>-1 cucumber, peeled, seeded and chopped</div>
<div>
<sup>1</sup>⁄<sub>2</sub> red (or orange) bell pepper<br />
2 green onions, thinly sliced </div>
<div>
1 tablespoon fresh mint, coarsely chopped</div>
<div>
1 tablespoon flat-leaf parsley, coarsely chopped </div>
<div>
<sup>1</sup>⁄<sub>2</sub> head of romaine<br />
sumac to garnish</div>
<div>
<br /></div>
<div>
Cook the pita breads. When cool enough to handle cut them into bite sized pieces and set aside. Assemble the salad and add the dressing to taste.</div>
<div>
<br /></div>
<div>
Divide the pita pieces among 6 plates. Drizzle the yogurt sauce on top of the bread. Place the salad on top of the pita and garnish with sumac. Enjoy!</div>
<div>
<br /></div>
<div>
Serves 6</div>
<div>
<br /></div>
<div>
Recipe adapted from <a href="https://www.ottolenghi.co.uk/" style="text-align: center;">Yotam Ottolenghi</a><span style="text-align: center;"> </span><span style="text-align: center;">and Sami Tamimi's, </span><i style="text-align: center;"><a href="http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949/ref=sr_1_1?ie=UTF8&qid=1398742701&sr=8-1&keywords=jerusalem+cookbook">Jerusalem</a></i></div>
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Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-47541933224280346262014-04-04T14:00:00.001-07:002014-08-25T13:57:59.262-07:00Red Lentil Soup with Lemon<div class="separator" style="clear: both; text-align: left;">
The first time I had this soup I wasn't a huge fan, but it was easy and healthy so I made it again. The second time around I really enjoyed it - it is delicious and very clean tasting. We serve it with a big salad and some naan or pita bread.</div>
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<a href="http://1.bp.blogspot.com/-Xi2hzVh1fdg/Uz73UAse1LI/AAAAAAAAGDQ/M4E-jgVZM00/s1600/IMG_0870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Xi2hzVh1fdg/Uz73UAse1LI/AAAAAAAAGDQ/M4E-jgVZM00/s1600/IMG_0870.JPG" height="480" width="640" /></a></div>
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<br />
<br />
ingredients:<br />
<br />
<div>
3 tablespoons olive oil, more for drizzling<br />
1 large onion, chopped<br />
2 garlic cloves, minced<br />
1 tablespoon tomato paste<br />
1 teaspoon ground cumin<br />
1/4 teaspoon kosher salt, more to taste<br />
1/4 teaspoon ground black pepper<br />
Pinch of ground chili powder or cayenne, more to taste<br />
1 quart <a href="http://www.bumbleberryjam.com/2013/07/vegetable-stock.html">vegetable stock</a><br />
1 cup red lentils<br />
1 large carrot, peeled and diced<br />
Juice of 1/2 lemon, more to taste<br />
Chopped fresh cilantro.</div>
<div>
<br />
In a large pot, heat 3 tablespoons oil over high heat until hot. Add the onion and garlic. Sauté until golden - about 4 minutes.</div>
<div>
<br />
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.</div>
<div>
<br />
Add stock, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.</div>
<div>
Using an immersion blender, purée half the soup then add it back to pot. Soup should be somewhat chunky.</div>
<div>
<br />
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.</div>
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<br />
Serves 4</div>
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<br /></div>
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From the <i><a href="http://www.nytimes.com/2008/01/09/dining/091arex.html?ref=dining&_r=0">New York Times </a>, </i>01/09/2008</div>
Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com1tag:blogger.com,1999:blog-6499915183151348265.post-29958303883864539152014-03-15T21:17:00.001-07:002014-03-15T21:18:54.500-07:00Caesar Salad with Croutons<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;">This is our Saturday pizza night salad. It's clean, refreshing and goes great with pizza. My husband makes the dressing with olive oil, vinegar, and garlic. The croutons are optional and we don't make them all the time, but they are delicious!</span></div>
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<a href="http://1.bp.blogspot.com/-d16nHLwJcXU/UxZPI1sI_3I/AAAAAAAAF94/fz03-jXfBoU/s1600/IMG_0705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-d16nHLwJcXU/UxZPI1sI_3I/AAAAAAAAF94/fz03-jXfBoU/s1600/IMG_0705.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">for the croutons:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Good quality bread, about 2 cups cubed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 garlic clove, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt and pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 325°F. Place the bread cubes on a baking sheet. Drizzle with olive oil and mix to lightly coat the bread cubes. Add garlic, salt and pepper and mix again. Spread the bread in a single layer on the sheet and bake for 20 minutes, stirring occasionally, until golden brown and crunchy.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">for the dressing:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">ingredients:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 Tablespoons olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Tablespoon red wine vinegar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 garlic clove, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><sup>1</sup>⁄<sub>2</sub> Tablespoon worcestershire sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 Tablespoons lemon juice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Mix all of the ingredients in a small bowl and set aside.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">for the salad:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><sup>1</sup>⁄<sub>2</sub> head of romaine, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">cherry tomatoes, halved or quarted</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">parmesan cheese, grated</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt and pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Mix the salad ingredients together in a salad bowl. Add the croutons and toss with the dressing. Serve immediately.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Serves 2 large servings or 4 small</span>Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-57486664903373543312014-03-01T21:46:00.001-08:002014-03-01T21:46:52.635-08:00Salmon Chowder<div class="separator" style="clear: both; text-align: left;">
We've eaten this chowder twice since Christmas Eve and every time I forget to take a picture. On this occasion I remembered to take a picture the day after when we were eating the leftovers for lunch. It doesn't do the chowder justice</div>
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This is one of those soups that is 1. delicious 2. easy to make and can be mostly made ahead and 3. works for when you need a nice dinner, but don't have a lot of time to cook. It's a lighter chowder so it won't leave you feeling super heavy and overloaded with milk and cream when you are finished. We've made it for Christmas Eve several years in a row now and everyone loves it! </div>
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<b>Salmon Chowder</b><br />
<b>Serves: 6</b><br />
<br />
<b>ingredients:</b><br />
1 <sup>1</sup>⁄<sub>4</sub> pounds salmon<br />
kosher salt<br />
brown sugar<br />
wood chips<br />
16 oz frozen corn<br />
4 slices good quality bacon<br />
1 medium onion, diced<br />
<sup>3</sup>⁄<sub>4</sub> cup dry white wine<br />
2 cups fish stock<br />
2 teaspoons fresh thyme or <sup>1</sup>⁄<sub>2</sub> teaspoon dried<br />
tabasco sauce<br />
5 medium red potatoes, washed and diced<br />
1 cup whipping cream<br />
2 cups milk (2%)<br />
<sup>1</sup>⁄<sub>4</sub> cup fresh chives, minced<br />
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<b>For the salmon</b>: Rub the salmon with some kosher salt and brown sugar (there is no magic amount, but you want the salmon to be covered with brown sugar and salt). Soak the wood chips in water and start the BBQ. Once the BBQ is nice and hot add the wood chips (we wrap ours in a tin foil pack and place it on the coals). Cook the salmon until just barely finished (or a little under done) - it will finish cooking in the soup. When the salmon is cool enough to handle break it into small pieces. Place the salmon in a bowl and refrigerate until ready to use.<br />
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<b>For the chowder</b>: In a dutch oven or large stock pot cook the bacon, over medium heat, until cooked all the way through. Remove the bacon and set aside on a plate lined with paper towels. Pour off some of the grease until you have a thin layer left in the pan. Add the onion and cook until soft, but not browning, about 5-7 minutes. Add the wine and boil over medium heat-high heat until reduced by half, about 3 minutes. Add the fish stock, thyme and a dash of tabasco. Bring to a simmer. Add the potatoes, reduce the heat to medium and simmer until the potatoes are almost tender when pierced with a fork, about 8 minutes. Add the corn, salmon, cream and milk (Be careful not to boil the chowder once you've added the milk or it might curdle) . Cook until the corn is almost tender, but still crunchy, about 3-5 minutes longer. Season to taste with salt and pepper.<br />
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Serve immediately, garnished with bacon and chives. <br />
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Note: smoking the salmon on the BBQ is preferred, but if you are pressed for time or don't have a BBQ baking the salmon in the oven is fine.<br />
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To make ahead: Prepare the salmon per directions above. You can make the chowder several hours ahead up to the point of adding the corn, salmon, cream and milk. Do this last step right before you are ready to serve.<br />
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<br />Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-82329585994909070192014-02-10T11:54:00.000-08:002014-03-03T19:49:15.377-08:00Falafel, Pita and a Salad<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;">Lately, we have been making a lot of simple salads and putting them on top of homemade pita bread (store bought pita doesn't even come close). We top the salad with falafel and tzatziki. It is delicious!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The falafel recipe is from <a href="http://www.ottolenghi.co.uk/">Yotam Ottolenghi.</a> We have his book, <i><a href="http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248/ref=sr_1_1?s=books&ie=UTF8&qid=1392060155&sr=1-1&keywords=plenty">Plenty</a></i>, which does not have a falafel recipe, but I figured he must have one. He does. And we made it. It is amazing! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-weight: normal;">The falafel. It looks so perfect and delicious.</span></h3>
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<span style="font-family: Georgia, Times New Roman, serif; font-weight: normal;">The pita, falafel, tzatziki salad</span></h3>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>for the pita bread:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>ingredients:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1 Tablespoon honey </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">2 teaspoon active dry yeast </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">15<sup>3</sup>⁄<sub>4</sub> oz. (3<sup>1</sup>⁄<sub>2</sub> cups) unbleached all-purpose flour; more as needed </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">2<sup>1</sup>⁄<sub>2</sub> oz. (<sup>1</sup>⁄<sub>2</sub> cup) whole-wheat flour </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1<sup>1</sup>⁄<sub>2</sub> teaspoon kosher salt </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1<sup>1</sup>⁄<sub>2</sub> cups lukewarm water, divided</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">2 Tablespoons olive oil; more for the bowl</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">In a small bowl, mix the honey with <sup>1</sup>⁄<sub>2</sub> cup lukewarm water and stir in the yeast. Let sit until the yeast has started to foam, 2 to 3 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Put the flour and salt in the bowl of a stand mixer fitted with the dough hook. On low speed, mix in the olive oil until fully incorporated, about 2 minutes. Add the yeast mixture and 1 cup lukewarm water and mix until fully incorporated, 2 to 3 minutes more. Raise the speed to medium and knead the dough until it comes away from the sides of the bowl and forms a ball that is smooth, elastic, and no longer sticky, 4 to 5 minutes. If the dough seems too wet, add more all-purpose flour, 1 teaspoon at a time. Raise the speed to medium high and continue to knead for 5 minutes. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Oil a medium bowl, transfer the dough to the bowl, and roll to coat it with the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Turn the dough onto a lightly floured surface and knead two or three times to remove any air bubbles. Roll the dough into a log and divide it evenly into 10 pieces. Form each piece into a ball (at this point you can freeze what you aren't ready to use. Just wrap each ball tightly in plastic wrap and place in a freezer bag. When you are ready to use the dough bring it to room temperature and continue with the directions) and then roll into disks about <sup>1</sup>⁄<sub>4</sub> inch thick and 6 inches in diameter. Lightly oil two rimmed baking sheets. Put the disks on the baking sheets, cover with plastic wrap, and let rise until just doubled in thickness, 30 to 45 minutes. Prepare a medium-high gas grill fire, leaving one burner off, or prepare a charcoal fire with a hot zone and cool zone by pushing the coals to one side of the grill. Brush a cast-iron griddle or skillet lightly with olive oil and put it on the grill over the cool zone. (This can also be done on your stove top) When very hot, cook the pitas in batches on the griddle until starting to brown, 2 to 3 minutes. Flip and continue cooking until lightly golden on the bottom and the pitas are cooked through, 2 to 3 minutes more. Cool on a wire rack. If stuffing, cut the pitas in half and carefully separate the layers with a fork.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Makes 10 pitas. Recipe by <span style="box-sizing: border-box;">Mary Karlin, "Grilled Pita Bread",</span><em><span style="color: #363636;"><span style="background-color: white; box-sizing: border-box; line-height: inherit;"> </span></span></em><i><a href="http://www.finecooking.com/recipes/grilled-pita-bread.aspx">Fine Cooking</a>,</i><em><span style="color: #363636;"><span style="background-color: white; box-sizing: border-box; line-height: inherit;"> </span></span></em>Issue 105</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>for the falafel:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>ingredients:</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 1.7em;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 1.7em;">1</span><sup style="font-family: Georgia, 'Times New Roman', serif; line-height: 1.7em;">1</sup><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 1.7em;">⁄</span><sub style="font-family: Georgia, 'Times New Roman', serif; line-height: 1.7em;">4</sub><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 1.7em;"> cups dried chickpeas</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><sup>1</sup>⁄<sub>2</sub> medium onion, finely chopped (<sup>1</sup>⁄<sub>2</sub> cup in total)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1 clove garlic, crushed</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1 Tablespoon finely chopped flat-leaf parsley</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1 Tablespoon finely chopped cilantro</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><sup>1</sup>⁄<sub>4</sub> teaspoon cayenne pepper</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><sup>1</sup>⁄<sub>2</sub> teaspoon ground cumin</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><sup>1</sup>⁄<sub>2</sub> teaspoon ground coriander</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><sup>1</sup>⁄<sub>2</sub> teaspoon ground cardamom</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><sup>1</sup>⁄<sub>2</sub> teaspoon baking powder</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">3 Tablespoon water</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1<sup>1</sup>⁄<sub>2</sub> Tablespoon all-purpose flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">About 3 cups sunflower (or vegetable) oil, for frying</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><sup>1</sup>⁄<sub>2</sub> teaspoon sesame seeds, for coating</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Salt to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Place the chickpeas in a large bowl and cover with cold water at least twice their volume. Set aside to soak overnight.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">The next day, drain the chickpeas well and combine them with the onion, garlic, parsley and cilantro. Pulse the mix in batches, pulsing each for 30 to 40 seconds, until it is finely chopped and holds itself together. Transfer the mixture to a bowl and add the spices, baking powder, <sup>3</sup>⁄<sub>4</sub> teaspoon salt, flour and water. Mix well by hand until smooth and uniform. Cover the mixture and leave it in the fridge for at least 1 hour, or until ready to use.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Fill a deep, heavy-bottomed medium saucepan with enough oil to come 2<sup>3</sup>⁄<sub>4</sub> inches up the sides of the pan. Heat the oil to 350°F.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">With wet hands, press 1 tablespoon of the mixture in the palm of your hand to form a patty or a ball the size of a small walnut.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Sprinkle the balls evenly with sesame seeds and deep-fry them in batches for 4 minutes, until well browned and cooked through. It is important they really dry out the inside, so make sure they get enough time in the oil. Drain in a colander lined with paper towels and serve at once.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Serves 4: Makes about 20 balls</span></div>
<div style="line-height: 20.399999618530273px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Recipe from <i><a href="http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949/ref=sr_1_1?ie=UTF8&qid=1391724823&sr=8-1&keywords=jerusalem+cookbook">Jerusalem: A Cookbook</a>,</i> by Yotam Ottolenghi</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>for the tzatziki:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>ingredients:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1 large cucumber, peeled, seeded grated or finely chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">2 cups plain, whole-milk, greek yogurt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">4 cloves garlic, finely chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1 lemon, juiced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><sup>1</sup>⁄<sub>8</sub> cup dried dill, more if desired - just add it in slowly</span></div>
<div style="line-height: 20.399999618530273px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">salt and pepper to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></div>
<div style="line-height: 20.399999618530273px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">In a medium bowl combine the cucumber, yogurt, garlic, lemon juice, and dill. Season to taste with salt and pepper. This can be made a few hours ahead - just cover and refrigerate. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Adapted from Bobby Flay's, <i><a href="http://www.amazon.com/Bobby-Flays-Boy-Gets-Grill/dp/0743254813/ref=sr_1_1?s=books&ie=UTF8&qid=1391725689&sr=1-1&keywords=boy+gets+grill">Boy Gets Grill,</a> </i>Cucumber-Yogurt Salad and Toasted Walnuts</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>for the salads:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>ingredients:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">pita bread</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">romaine, chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">tomatoes, chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">onions, chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">cucumber, peeled, seeded and chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">1-2 garlic cloves, finely chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">tzatziki sauce</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">falafel</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">feta, if desired</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Start with a pita bread. Pile on romaine, tomatoes, cucumber, onions and garlic. Add falafel (about 4/person), the tzatziki and feta. Drizzle with some good olive oil. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Enjoy and if you are actually able to pick it up, as my husband says, "don't break the grip"! </span></div>
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Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-12724021786505356882014-02-02T10:15:00.000-08:002014-02-02T10:15:56.110-08:00Mojitos<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Courier New, Courier, monospace;">My aunt gave me some recipes for a shower that she gave me for my wedding. One of those recipes was for these mojitos. They are almost a little too delicious! And very easy to drink!</span></div>
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<a href="http://2.bp.blogspot.com/-jnPqDCFKjhk/UuFYCzMzTiI/AAAAAAAAF2A/P6_OtJYap8E/s1600/IMG_1651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" src="http://2.bp.blogspot.com/-jnPqDCFKjhk/UuFYCzMzTiI/AAAAAAAAF2A/P6_OtJYap8E/s1600/IMG_1651.jpg" height="640" width="426" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: 16px;">ingredients:</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="font-size: 16px;"><br /></span>
<span style="font-size: 16px;">3 sprigs mint </span></span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: 16px;">1/2 lime </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: 16px;">1/2 cup lime simple syrup, recipe below </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: 16px;">1-1/2 shots light rum </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: 16px;">splash of club soda </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: 16px;">mint and lime for garnish </span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="font-size: 16px;"><br /></span>
<span style="font-size: 16px;">Simple Syrup ingredients: </span></span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: 16px;">3/4 cup fresh lime juice </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: 16px;">1/4 cup water </span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="font-size: 16px;">1 cup superfine sugar</span>
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<span style="font-size: 16px;">For the simple syrup. Combine all the ingredients in a small saucepan. Bring to boil and boil for 2 minutes. cool.</span></span><br />
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<span style="font-family: Courier New, Courier, monospace;">Divide the mint and lime among the glasses and muddle. (My aunt gave me a wooden muddler, but you could use the end of a wooden spoon to break up the mint and lime). Add the simple syrup, rum, club soda and a few ice cubes. Garnish with lime and mint.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Serves 4</span>Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-31915572691098177742014-01-19T16:59:00.001-08:002014-01-19T16:59:28.781-08:00Herb Fried Chicken<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">My husband's favorite birthday dinner is always herb fried chicken, a childhood favorite, and this year was no exception. The chicken stays nice and moist and we only pan-fry the chicken and then finish it in the oven so it's not too greasy. It sounds like a lot of work but it is actually very easy and a definite crowd pleaser. </span><br />
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<a href="http://4.bp.blogspot.com/-M3vm2-XPT_U/UtlpPxCcFKI/AAAAAAAAFy8/KEHoNqviCXE/s1600/IMG_1720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-M3vm2-XPT_U/UtlpPxCcFKI/AAAAAAAAFy8/KEHoNqviCXE/s1600/IMG_1720.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">ingredients:</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">6 chicken breasts, pounded</span><br />
<span style="font-family: Courier New, Courier, monospace;">eggs, start with 2 and add more as needed</span><br />
<span style="font-family: Courier New, Courier, monospace;"><sup>1</sup>⁄<sub>2</sub> cup beer</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 cups flour</span><br />
<span style="font-family: Courier New, Courier, monospace;"><sup>1</sup>⁄<sub>2</sub> cup oats</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tablespoon salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tablespoon garlic powder</span><br />
<span style="font-family: Courier New, Courier, monospace;">pepper</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 teaspoon red pepper flakes</span><br />
<span style="font-family: Courier New, Courier, monospace;"><sup>1</sup>⁄<sub>4</sub> cup parsley, finely chopped</span><br />
<span style="font-family: Courier New, Courier, monospace;">6-8 sprigs fresh sage</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 sprig fresh rosemary</span><br />
<span style="font-family: Courier New, Courier, monospace;">4-5 sprigs fresh thyme</span><br />
<span style="font-family: Courier New, Courier, monospace;">5-6 fresh basil leaves</span><br />
<span style="font-family: Courier New, Courier, monospace;">canola oil</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">Heat the oven to 425°F. Place a cooling rack on a baking sheet and set aside. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">Combine, flour, oats, spices and herbs in a food processor. Pulse until to mix and break up oats and herbs (you still want to see them). Set aside.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">Mix eggs and beer and place in a shallow dish.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">In a deep sauté pan pour in the canola oil so that there is about 1 inch of oil. Heat the oil on medium high heat until the oil is hot, about 325°F.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">Dip the chicken pieces in the egg/beer batter and then dredge through the flour mixture. Shake off any excess. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">Place the floured chicken pieces in the hot oil (make sure to leave space between them - you can fry in batches if neccessary) and pan fry until golden brown on the bottom (about 5-7 minutes). Flip and fry on the other side until golden brown. (you will need to adjust the heat as you go along so they don't start to burn). Once both sides are golden place the chicken on the cooling rack/baking sheet and place them in the oven until cooked through. The easiest way is to check with a meat thermometer (your thermometer should tell you what temperature your chicken should be at).</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">Serve immediately!</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">Serves 6</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span><span style="font-family: Courier New, Courier, monospace;">R's mom's versions of Herb Fried Chicken, adapted from, Lynn Alley's, <i>"COOKING WITH FRESH HERBS"</i></span><br />
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Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-16227006123377741832014-01-07T13:30:00.002-08:002014-01-07T13:30:43.076-08:00Artichokes and Garlic Olive Oil<div class="separator" style="clear: both; text-align: center;">
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Artichokes are one of those winter vegetables that we love. The kids gobble them up so fast that we have to watch them to make sure they aren't eating the whole leaf! We steam them until the leaves are tender (or for a real treat we partially steam them, cut them in half and finish them off on the BBQ!) and then we dip them in garlic olive oil! </div>
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<a href="http://2.bp.blogspot.com/-znTsD_E4FPU/UsxV8alY24I/AAAAAAAAFxM/sNlYoMQYSu4/s1600/IMG_1692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-znTsD_E4FPU/UsxV8alY24I/AAAAAAAAFxM/sNlYoMQYSu4/s1600/IMG_1692.JPG" height="426" width="640" /></a></div>
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Artichokes:<br />
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Steam until tender (about 40 minutes)<br />
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Garlic Olive Oil:<br />
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Good olive oil<br />
sea salt<br />
several cloves of garlic (more or less depending on how much garlic you like)<br />
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Fill a ramekin with some olive oil (about 1/4 of a cup). Minch several garlic cloves and add them to the oil. Add a pinch (or 2) of salt, to taste.<br />
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<br />Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com1tag:blogger.com,1999:blog-6499915183151348265.post-4986650096886912952013-11-21T14:58:00.005-08:002014-03-04T14:03:37.844-08:00Roasted Brussel Sprouts<div class="separator" style="clear: both; text-align: center;">
I LOVE brussel sprouts. We eat them several times a week when they are in season. They make for a very tasty and easy vegetable.</div>
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<a href="http://1.bp.blogspot.com/-LlhAkRHpWMI/Uo6MXpQseOI/AAAAAAAAFZA/BGTOHjm2gMo/s1600/IMG_0068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LlhAkRHpWMI/Uo6MXpQseOI/AAAAAAAAFZA/BGTOHjm2gMo/s640/IMG_0068.JPG" height="512" width="640" /></a></div>
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ingredients:<br />
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1 lb brussel sprouts<br />
olive oil<br />
sea salt<br />
black pepper<br />
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Preheat the oven to 400°F. Trim the ends off the brussel sprouts. Either quarter them or thinly slice them from the top to the bottom (see picture). Generously coat them with olive oil, salt and pepper. Cook for 30-35 minutes. The brussel sprouts should be soft and starting to brown. Serve before you eat them all yourself!<br />
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Serves 4<br />
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<a href="http://2.bp.blogspot.com/-0Ij1cqRhx0c/UxZNk0a_V0I/AAAAAAAAF9k/dwzcWSl3cWU/s1600/IMG_0083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0Ij1cqRhx0c/UxZNk0a_V0I/AAAAAAAAF9k/dwzcWSl3cWU/s1600/IMG_0083.JPG" height="480" width="640" /></a></div>
Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-35031640429539855112013-10-29T20:26:00.001-07:002013-10-29T20:26:53.100-07:00BBQ Chicken Salad and BBQ Sauce<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">We make a lot of salads at our house. We have one every night with dinner, but my favorite is our BBQ'd Chicken Salad with homemade BBQ sauce. I know it's weird but I LOVE BBQ sauce! I have made several different recipes, but lately I have been making one that comes from a <a href="http://www.finecooking.com/">Fine Cooking</a> recipe for barbecued chicken. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The salad is pretty versatile and you can add whatever vegetables you have. Ours has different ingredients every time we make it. And there really are no exact measurements - just put in the amount you want. Remember less is more! It's easy to add extras!</span></div>
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<a href="http://1.bp.blogspot.com/-kIqyjekufCw/UnAmN-OyXFI/AAAAAAAAFT4/mgBG_YfIpCw/s1600/IMG_0236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-kIqyjekufCw/UnAmN-OyXFI/AAAAAAAAFT4/mgBG_YfIpCw/s640/IMG_0236.JPG" width="640" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It's also great deconstructed for the kids. L & M gobble this stuff up - especially when there is blue cheese involved. (Yes, blue cheese and BBQ sauce make for an amazing combination.)</span></div>
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<b><u><span style="font-family: Arial, Helvetica, sans-serif;">salad ingredients:</span></u></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">head of Romaine lettuce, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 bone-in breast barbecued chicken (or for the quick, easy version....rub the chicken breast with olive oil, salt, pepper and a bit of BBQ sauce. Bake it in a 400°F oven until 165°F. Let it cool and pull apart. Set aside.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><sup>1</sup>⁄<sub>2</sub> cup corn</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><sup>1</sup>⁄<sub>2</sub> - 1 cup black beans, drained and rinsed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">black olives, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">green beans, briefly cooked or steamed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">artichoke hearts, quartered</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><sup>1</sup>⁄<sub>2</sub> cup cooked quinoa</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">tomatoes (I like the strawberry sized ones)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">avocado</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">cilantro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">blue cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper to taste</span><br />
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<b><u><span style="font-family: Arial, Helvetica, sans-serif;">dressing:</span></u></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">equal parts bbq sauce and olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">balsamic vinegar, to taste </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span><br />
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<b><u><span style="font-family: Arial, Helvetica, sans-serif;">bbq sauce:</span></u></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup unsweetened apple juice<br /><sup>1</sup>⁄<sub>2</sub> cup cider vinegar<br />1 cup ketchup<br />2 Tbs. Dijon mustard<br />2 Tbs. pure maple syrup<br />2 tsp. Worcestershire sauce<br /><sup>1</sup>⁄<sub>2</sub> tsp. hot sauce, such as Tabasco<br /><sup>1</sup>⁄<sub>2</sub> tsp. kosher salt<br /><sup>1</sup>⁄<sub>4</sub> tsp. freshly ground black pepper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To make the sauce: in a medium saucepan, boil the apple juice and vinegar over medium-high heat until reduced by half, about 5 minutes. Lower the heat to medium low and add the remaining ingredients. Simmer for 5 minutes, stirring occasionally. Season to taste with salt and pepper and set aside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The bbq sauce can be made ahead and will keep in the refrigerator for about 1 week.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To make the salad: Mix the dressing ingredients in small jar with a tight fitting lid. Shake vigerously and set aside. Toss all of the salad ingredients together in a large bowl. Add the dressing to taste and serve.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The salad may be made several hours in advance. Simply keep out the tomatoes, avocados and dressing until you are ready to serve.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 4</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The barbecue sauce recipe is from <a href="http://www.finecooking.com/recipes/barbecued-chicken-legs.aspx" style="font-style: italic;">Fine Cooking</a>, June/July 2013.</span></div>
Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-77339982113685784232013-10-15T10:58:00.001-07:002013-10-15T10:58:36.139-07:00Crustless Quiche<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">This quiche is a quick, easy and delicious idea for dinner. As long as you have milk and eggs you add just about anything to it. The one I made below is diced ham, leek and cheddar, but any meat, veggie, cheese combo will work too!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">ingredients:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">6 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1<sup>1</sup>⁄<sub>2</sub> cups 2% milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup sharp cheddar cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 leeks, white and light green parts chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup diced ham</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">dash of tabasco sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon olive oil for the leeks</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 400°F. Lightly whisk the eggs and milk and set aside. Sauté the leeks in some olive oil, over medium heat, until soft. About 5 minutes. Add the leeks and the rest of the ingredients to the milk and eggs. Pour into a 9 inch pie/baking dish and bake for 30 minutes or until puffy and golden brown on top. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you using other vegetables either roast or s</span><span style="font-family: Arial, Helvetica, sans-serif;">auté them before mixing them in with the eggs.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve with some toast and a big green salad.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 4</span>Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-2265674697770361122013-10-01T19:51:00.000-07:002013-10-01T19:51:56.542-07:00Weekend Waffles <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Every Saturday and Sunday morning in our house is the same: waffles or oatmeal? L loves oatmeal, I love waffles. L usually wins, but occasionally she wants waffles too! </span><br />
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<span style="font-family: Courier New, Courier, monospace;">These are delicious! They stay crispy in the oven and are good with just about anything served on top!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">ingredients:</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><sup>1</sup>⁄<sub>4</sub> cup whole wheat flour</span><br />
<span style="font-family: Courier New, Courier, monospace;"><sup>1</sup>⁄<sub>2</sub> cup all-purpose flour</span><br />
<span style="font-family: Courier New, Courier, monospace;"><sup>1</sup>⁄<sub>8</sub> cup quick oats</span><br />
<span style="font-family: Courier New, Courier, monospace;"><sup>1</sup>⁄<sub>2</sub> chopped pecans</span><br />
<span style="font-family: Courier New, Courier, monospace;"><sup>1</sup>⁄<sub>4</sub> cup cornstarch</span><br />
<span style="font-family: Courier New, Courier, monospace;"><sup>1</sup>⁄<sub>2</sub> teaspoon salt</span><br />
<span style="font-family: Courier New, Courier, monospace;"><sup>1</sup>⁄<sub>2</sub> teaspoon baking powder</span><br />
<span style="font-family: Courier New, Courier, monospace;"><sup>1</sup>⁄<sub>4</sub> teaspoon baking soda</span><br />
<span style="font-family: Courier New, Courier, monospace;"><sup>1</sup>⁄<sub>2</sub> teaspoon cinnamon</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 cup buttermilk (we make our own: mix 1 cup milk with 1 tablespoon lemon juice. Let sit for 15 minutes.)</span><br />
<span style="font-family: Courier New, Courier, monospace;">6 tablespoons vegetable oil</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 egg, separated</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tablespoon sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;"><sup>1</sup>⁄<sub>2</sub> teaspoon vanilla extract</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Preheat the oven to 200°F and preheat a waffle iron. Combine the first 9 ingredients in a large bowl and mix. In a separate bowl, whisk together the buttermilk, oil and egg yolk. In a third bowl, whip the egg white until soft peaks form. Add the sugar and continue beating until stiff peaks form, then beat in the vanilla. Pour the buttermilk mixture into the dry ingredients and whisk together until just incorporated. Gently fold in the egg white. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Pour a generous 1/2 cup of the batter onto the waffle iron. Close the waffle iron and cook until well browned and cooked through, 5-7 minutes. As each waffle is cooked, set it directly on the oven rack to keep warm while cooking the rest of the waffles. Do not stack the waffles or they'll be soft, not crispy. Once the waffles are all cooked, serve with maple syrup and fresh fruit. The waffles are also delicious with a dollop of whole milk, plain yogurt!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Serves 4</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Adapted from <i><a href="http://www.amazon.com/Celebrate-The-Rain-Abundant-Northwest/dp/0963608851">Celebrate the Rain</a></i>. A Junior League of Seattle cookbook.</span><br />
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<br />Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-82696303477868657442013-09-19T15:02:00.000-07:002013-10-15T10:59:06.367-07:00Rosalie's Padella<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Our garden has been churning out zucchini like there's no tomorrow. I'm almost to the point of "I never want to see another zucchini again". However I am really enjoying this very easy sausage, tomato, zucchini dish. You can't go wrong with an easy dinner, that everyone enjoys and best of all there is only 1 skillet to wash!</span><br />
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<span style="font-family: Courier New, Courier, monospace;">ingredients:</span><br />
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<span style="font-family: Courier New, Courier, monospace;">1 tablespoon olive oil</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 onion, coarsely chopped</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 cloves garlic, thinly sliced</span></div>
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<span style="font-family: Courier New, Courier, monospace;">8 ounces Italian sausage</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 cups stale French bread, torn into about 1 to 2 inch pieces</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 pound tomato, chopped, with juice and seeds</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 pound zucchini, quartered and sliced</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/4 cup basil, leaves only, torn into small pieces</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Salt and pepper, to taste</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Parmesan cheese, to taste</span></div>
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<span style="font-family: Courier New, Courier, monospace;">In a large skillet over medium heat, sauté olive oil, onion, garlic and sausage<b>.</b> Sauté for about 8 minutes, or until meat is brown and onion and garlic are softened<b>.</b> Drain excess oil from the pan so there is about 2 tablespoons remaining<b>.</b></span><br />
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<span style="font-family: Courier New, Courier, monospace;">Add chopped zucchini to the pan with the sausage<b>.</b> Increase heat to medium high, and sauté for about 5 minutes, until the zucchini is just beginning to soften<b>.</b> Add tomatoes and their juice, and continue cooking for 2-3 minutes until the tomatoes begin to release more of their juice in the pan<b>.</b></span><br />
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<span style="font-family: Courier New, Courier, monospace;">Toss the French bread into the pan, stirring the bread so it begins to absorb the cooking juices<b>.</b> Add salt and pepper and continue to cook until all the vegetables are tender, and the mixture starts to appear drier and the bread is heated all the way through, about 6 minutes more<b>.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Toss in the torn basil leaves at the last minute. Divide onto plates and serve with Parmesan cheese.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Serves 6</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Recipe: Rosalie's padella. <a href="http://host.madison.com/entertainment/dining/what-to-do-with-all-those-extra-tomatoes-and-zucchini/article_afd4a8fa-e1d9-5dc5-9512-960a9e4a1ddf.html">Laura Gilliam</a> </span></div>
Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-65875779319482703972013-09-12T14:28:00.001-07:002013-09-12T14:43:44.676-07:00Curried Carrot Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Between our own garden and the CSA we belong to we have ended up with a lot of carrots! I am not a huge raw carrot fan, but I found this recipe and it is really quite good. My 16 month old drinks glasses of it and my 3 old uses it as a dip for her grilled cheese sandwiches. It makes a great tomato soup alternative and is super easy to make.</span></div>
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<span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">I put a dollop of yogurt on the kid's soup to cut the heat of the curry</span></span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">ingredients:</span><br /><br /><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons olive oil<br />2 tablespoons butter </span><div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium onion, chopped<br />1 teaspoon curry powder<br />Coarse salt and ground pepper<br />1 quart <a href="http://www.bumbleberryjam.com/search?q=vegetable+stock">vegetable stock</a><br />2 pounds carrots, peeled and cut into 1-inch chunks<br />1 to 2 tablespoons fresh lemon juice </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">whole milk, plain yogurt<br />2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)<br /><br />Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1⁄4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.<br /><br />Add broth, carrots, and 21⁄2 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.<br /><br />With an immersion blender (if you don't have one just use a regular blender - just be careful not to put too much hot liquid in at once) puree soup until smooth. Add butter and more water to thin to desired consistency. Check the seasonings. If you used homemade <a href="http://www.bumbleberryjam.com/search?q=vegetable+stock">vegetable stock</a> you may need quite a bit more salt. Reheat, if necessary. Stir in lemon juice. Serve garnished with yogurt and cilantro, if desired.<br /><br />Serves 4<br /><br />Adapted from <a href="http://www.marthastewart.com/336733/curried-carrot-soup">Martha Stewart Recipes</a></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /> </div>
Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-16985351921232915892013-09-04T21:01:00.000-07:002013-09-12T14:39:36.876-07:00Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">I've tried a lot of chocolate chip cookie recipes, but these are my favorite. Lots of chocolate and a perfect balance between crispy and chewy. I always have a variety of baking chocolate on hand, but if I am short on either the milk or semi-sweet chocolate I make up the difference with some bittersweet chocolate. And they taste just as good with 3 kinds of chocolate. The cookies also freeze really well - you can save them for a later date or if you're like me you can eat them straight out of the freezer!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><br />ingredients: <br /> <br />1 cup unsalted butter <br />3⁄4 cup granulated sugar <br />3⁄4 cup light brown sugar <br />2 eggs <br />1 tsp vanilla <br />11⁄4 cup all-purpose flour <br />1 cup bread flour <br />1 tsp baking soda <br />1⁄2 tsp salt <br />11⁄2 cups chopped, Scharffen Berger, semisweet chocolate <br />1⁄2 cup finely chopped, Scharffen Berger, milk chocolate <br /> </span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><div>
<span style="font-family: Arial, Helvetica, sans-serif;">Using a stand mixer fitted with a paddle attachment beat the butter, granulated sugar, and brown sugar on medium speed until mixture is light and fluffy, about five minutes. Using a rubber spatula, stop the mixer and scrape down the sides and bottom of the bowl. Beat in the eggs and vanilla extract on medium speed until thoroughly combined, two to three minutes. Again scrape the bowl to make sure the eggs are thoroughly incorporated.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Mix together the all-purpose flour, bread flour, baking soda and salt. Add both chocolates to the flour mix and toss to combine. Turn the mixer to low speed and slowly blend the flour-chocolate mixture into the butter-sugar mixture. Mix until the flour and chocolate are totally incorporated and the dough is completely mixed.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Scrape the dough into a container and let rest in the refrigerator for a day before baking. The next day, heat the oven to 350°F and position a rack in the center of the oven. Drop the dough in 1⁄4 cup balls (I like to make mine smaller, I just use a spoon to gather up some dough and roll it into a ball. Otherwise, the cookies are huge and this way I can almost double the batch!) onto a baking sheet about two inches apart. Press dough balls down slightly with the palm of your hand. If the batter does not fit all on one tray drop cookies on a second baking sheet and bake when the first tray is finished. If you have only one sheet tray, bake one batch and then cool the tray by running it under cold water before baking a second batch. Bake until cookies are golden brown on the edges and slightly soft in the center, 15 to 18 minutes. Remove from oven and let cool. The cookies can be stored in an airtight container for up to three days. The unbaked dough can be stored for up to a week in an airtight container in the fridge.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Makes 24</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Recipe from </span><a href="http://www.amazon.com/Flour-Collection-Spectacular-Recipes-ebook/dp/B004XJ72QE/ref=sr_1_3?ie=UTF8&qid=1378306236&sr=8-3&keywords=flour" style="font-family: Arial, Helvetica, sans-serif;">Flour</a><span style="font-family: Arial, Helvetica, sans-serif;">, by Joanne Chang. You can find the original recipe on her website: </span><a href="http://flourbakery.com/press/flour-bakery-chocolate-chip-cookies-recipe" style="font-family: Arial, Helvetica, sans-serif;">http://flourbakery.com/press/flour-bakery-chocolate-chip-cookies-recipe</a><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /><br /> <br /><br /><br /><br /> <br /><br /><br /> <br /> <br /><br /></span></div>
Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com1tag:blogger.com,1999:blog-6499915183151348265.post-17637022093517094722013-08-26T13:40:00.000-07:002013-10-15T10:59:23.374-07:00Ricotta Pie<div class="separator" style="clear: both; text-align: left;">
This is one of those kid-friendly, super fast and easy dinners that we make about once per week. The recipe is from my mother-in-law and is one that my husband ate a lot of growing up! Good thing he likes it.....</div>
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ingredients:<br />
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1 lb good quality, whole milk, ricotta<br />
3 eggs<br />
7-10 swiss chard leaves, lightly steamed<br />
1 cup mozzarella, sharp cheddar or your favorite cheese<br />
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parmesan<br />
salt and pepper to taste<br />
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Preheat the oven to 350°F. After steaming the swiss chard lay it on a towel to dry. Meanwhile mix the ricotta, cheese, eggs and salt and pepper in a medium bowl. Chop the swiss chard and add it to the bowl. Mix. Pour the ricotta mixture into a 8 inch baking dish. Sprinkle with parmesan cheese. Bake for about 50 minutes until golden brown and puffy.<br />
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It makes a complete meal when served with brown rice and a salad.<br />
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Serves 4<br />
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Recipe from TM<br />
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<br />Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-8146745629948266732013-08-08T20:51:00.000-07:002013-10-11T13:48:43.416-07:00Bacon Cheeseburger and a Delicious Homemade Roll<div class="separator" style="clear: both; text-align: left;">
We don't eat a lot of meat in our house. We really like it, but we try to limit our meat intake to once or twice a week. On the days when we do eat meat we try make something extra delicious. During the summer, with the hot weather and a barbecue, it is pretty easy to accomplish this task - and a juicy burger is always one of our favorites. </div>
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I make the buns and that is a large part of what makes this burger so amazing. The recipe comes from Macrina bakery's <u><a href="http://www.amazon.com/More-Macrina-Favorites-Seattles-Neighborhood/dp/1570617791/ref=sr_1_1?ie=UTF8&qid=1375981985&sr=8-1&keywords=more+from+macrina" target="_blank">MORE <i>from</i> MACRINA</a></u> cookbook. They are fairly easy and make enough that you should have extras to keep in the freezer. </div>
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<span style="font-weight: normal;">Bacon hamburger (no cheese on this one) with grilled onions, lettuce, tomato and garlic mayonnaise </span></h3>
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for the hamburger rolls:<br />
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ingredients:<br />
<sup>3</sup>⁄<sub>4</sub> cup lukewarm water (80°F)<br />
<sup>3</sup>⁄<sub>4</sub> cup lukewarm whole milk (80°F)<br />
1<sup>1</sup>⁄<sub>2</sub> teaspoons active dry yeast<br />
<sup>1</sup>⁄<sub>4</sub> sugar<br />
2 large eggs<br />
<sup>1</sup>⁄<sub>3</sub> cup olive oil<br />
4<sup>1</sup>⁄<sub>4</sub> cups unbleached all-purpose flour<br />
2<sup>1</sup>⁄<sub>2</sub> teaspoons kosher salt<br />
1 large egg beaten with 1 tablespoon water<br />
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Lightly oil a medium bowl with canola oil. Line 2 rimmed baking sheets with parchment paper and fill a spray bottle with water.<br />
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In a stand mixer, fitted with the paddle attachment, mix the water, milk, yeast and sugar on low speed for 30 seconds. Let the mixture sit for 3 minutes.<br />
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Add the eggs and olive oil and mix for about 1 minute. Add the flour and salt. Mix on low speed for 2 more minutes. Switch to the dough hook and mix on medium speed for 10-13 minutes. Toward the end of the mixing time you will notice that the dough develops a ball around the hook, but it will still be tethered at the base of the bowl. You should hear a slight slapping sound as it goes around. With floured fingers, pinch a big piece of dough and pull it away for the dough ball. It should stretch about 3 inches without tearing. If it doesn't pass this test, mix for another 1-3 minutes. Transfer the dough to the oiled bowl and cover with plastic wrap. Let it rise for 2 hours. It will double in size.<br />
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Gently place the dough on a floured work surface. Divide the dough into twelve 3-ounce pieces. <br />
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Shape each piece of dough into a ball by flattening it and then gathering the edges toward the center. Flip the dough over so the ball is seam side down and cup the roll in the palm of your hand (keep your fingertips and the heel of your hand resting on the work surface) and move your hand in a circular motion to tighten the roll. Place the rolls about 2 inches apart on the prepared baking sheets. Lightly cover with plastic wrap. Let the dough rise at room temperature for 1 to 1<sup>1</sup>⁄<sub>2</sub> hours. The dough will be soft and springy to the touch when it's ready to bake. <br />
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About 20 minutes before baking, position a rack in the center of the oven and preheat to 400°F.<br />
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Brush one set of rolls all over with the egg wash. Use the spray bottle to heavily mist the inside of the oven with water. Insert the egg washed rolls into the oven. Mist twice more during the first 10 minutes of baking. Bake for 20-25 minutes or until the rolls are a deep golden brown. Transfer the rolls onto a wire rack by sliding them (parchment too) from the baking sheet. After 10 minutes, remove the parchment and cool the rolls for another 20 minutes. <br />
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Egg wash the second set of rolls. Heavily mist the oven again and insert the rolls into the oven. Follow the same directions as above. <br />
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Use the rolls immediately or freeze for up to 3 weeks in freezer bag. <br />
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Makes 12 rolls.<br />
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From Leslie Mackie's <u><a href="http://www.amazon.com/More-Macrina-Favorites-Seattles-Neighborhood/dp/1570617791/ref=sr_1_1?ie=UTF8&qid=1375981985&sr=8-1&keywords=more+from+macrina" target="_blank">MORE <i>from </i>MACRINA</a></u><br />
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for the hamburgers:<br />
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ingredients:<br />
1 lb lean, grass-fed ground beef<br />
1 tablespoon dijon mustard<br />
1 tablespoon worcestershire sauce<br />
1 tablespoon olive oil<br />
salt<br />
pepper<br />
1 large onion sliced into rings<br />
8 slices cooked bacon<br />
sharp, white cheddar cheese<br />
sliced tomato<br />
red butter lettuce<br />
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Mix first 6 ingredients in a medium bowl and form into patties. Barbecue. Just before hamburgers are finished add cheese to melt. Makes 4-5 burgers depending on size. Brush the onion rings with olive oil and sprinkle with salt and pepper. When the burgers are almost done add the onions and grill for about 4-5 minutes, flipping once. <br />
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Adapted from Ina Garten's <u><a href="http://www.amazon.com/Barefoot-Contessa-Back-Basics-Ingredients/dp/1400054354/ref=sr_1_1?ie=UTF8&qid=1375982061&sr=8-1&keywords=barefoot+contessa+back+to+basics" target="_blank">Barefoot Contessa Back to Basics</a></u><br />
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for the garlic mayonnaise:<br />
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ingredients:<br />
<sup>1</sup>⁄<sub>2</sub> cup mayonnaise<br />
1 teaspoon white wine vinegar<br />
1 teaspoon dijon mustard<br />
2-3 cloves garlic, minced<br />
salt and pepper to taste<br />
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Mix all of the ingredients in a small bowl. Set aside in the refrigerator until ready to use.<br />
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Adapted from Lynn Alley's <u><a href="http://www.amazon.com/Lynn-Alleys-Cooking-Fresh-Herbs/dp/B0006DL6T0" target="_blank">Cooking with Fresh Herbs</a></u><br />
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for assembly:<br />
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Lightly spread some of the garlic mayonnaise on the cut side of each bun. Grill the buns for a few minutes or until there are light grill marks on each side. Remove. Add more garlic mayonnaise to taste. Place the burger on the bottom of the bun, add bacon, onions, tomato and lettuce. Open wide and enjoy!<br />
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<br />Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-13182088035339365802013-07-24T20:03:00.000-07:002013-09-08T18:05:26.730-07:00Shakshuka<div class="separator" style="clear: both; text-align: left;">
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<a href="http://3.bp.blogspot.com/--MjhJJlFb0E/UfAK1nh-J-I/AAAAAAAAEmk/jhGF176y4Dw/s1600/IMG_0578.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/--MjhJJlFb0E/UfAK1nh-J-I/AAAAAAAAEmk/jhGF176y4Dw/s640/IMG_0578.JPG" width="640" /></a>This is one of those dishes that I had never heard about and then all of a sudden I started to hear about it in different places. It's a North African egg dish - the eggs are cooked in a yummy tomato sauce with lots of spices and feta cheese. The sauce freezes well if you want to make extra. It's a little bit on the spicy side, but our kids don't seem to mind.</div>
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There are lots of different variations but the one we've liked and used is from David Lebovitz.</div>
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<a href="http://4.bp.blogspot.com/--00ts7uBHwM/UfAK1uy48oI/AAAAAAAAEmo/pz32di5XPdM/s1600/IMG_0747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/--00ts7uBHwM/UfAK1uy48oI/AAAAAAAAEmo/pz32di5XPdM/s640/IMG_0747.JPG" width="640" /></a></div>
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Ingredients:<br />
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2 tablespoons olive oil<br />
1 onion, peeled and diced<br />
3 cloves garlic, peeled and thinly sliced<br />
<sup>1</sup>⁄<sub>2</sub> – 1 chile pepper, stemmed, sliced in half, deseeded, and minced<br />
1<sup>1</sup>⁄<sub>2</sub> teaspoons salt<br />
1 teaspoon freshly ground black pepper<br />
1 teaspoon paprika, smoked or sweet<br />
<sup>3</sup>⁄<sub>4</sub> teaspoon ground cumin<br />
<sup>1</sup>⁄<sub>2</sub> teaspoon turmeric<br />
2 pounds ripe tomatoes, cored and diced<br />
2 tablespoons tomato paste<br />
2 teaspoons honey<br />
1 teaspoon red wine vinegar<br />
1 cup (20g) loosely packed greens, such as radish greens, kale, Swiss chard, or spinach, coarsely chopped<br />
4 ounces (about 1 cup, 115g) feta cheese, cut in generous, bite-sized cubes<br />
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cilantro (optional)<br />
4 to 6 eggs<br />
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Heat the olive oil, in a large, deep skillet or sauté pan, over medium high heat. Add the onions and the garlic and cook for 5 minutes, until soft. Add the chile pepper, the salt, pepper, and spices. Cook for a minute, stirring to release their fragrance.<br />
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Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for about 15 minutes, or until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it moves around. Stir in the chopped greens.<br />
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Turn the heat down to medium and drop the feta into the tomato sauce. Make 6 indentations in the sauce. Crack an egg into each indentation.<br />
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Keep the sauce at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking. Top with cilantro, if using.<br />
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Serve with good bread to soak up the sauce.</div>
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Serves 4-6</div>
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Adapted from <a href="http://www.davidlebovitz.com/2013/02/shakshuka-recipe-eggs/" target="_blank">David Lebovitz</a></div>
Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-82206293775347374312013-07-18T18:30:00.001-07:002013-07-18T19:32:04.632-07:00Quick and Easy Ice Cream SandwichesWe like to make things from scratch - ice cream, cookies, caramel sauce etc....but sometimes life gets in the way and it's just not possible. For those days when I need a fun dessert or am just craving something sweet but seem to have no time for anything...all I need is a few minutes and few ingredients:<br />
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Take 2 of these</div>
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Spread a little of the caramel sauce on the insides of both cookies and put a small scoop of chocolate ice cream in the middle<br />
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<a href="http://4.bp.blogspot.com/-oABQrSl6XBk/UeiSjulvEYI/AAAAAAAAElw/7jC7_OLzBnM/s1600/IMG_9996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-oABQrSl6XBk/UeiSjulvEYI/AAAAAAAAElw/7jC7_OLzBnM/s640/IMG_9996.JPG" width="640" /></a></div>
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Close the cookie up, add a little shaved chocolate and voila! A tasty, tiny treat! They can be a bit messy especially with a 3 year old "helping", but that's part of the fun of it :)</div>
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<br />Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0tag:blogger.com,1999:blog-6499915183151348265.post-27433820812578898022013-07-10T20:57:00.000-07:002013-07-10T20:57:42.187-07:00Grilled Salmon with Brown Sugar and Salt<div class="separator" style="clear: both; text-align: left;">
Growing up in Seattle meant eating a lot of salmon. At our house that was about once a week. My dad was always (and still is) in charge of the fish and the barbecue. We NEVER (and I mean never) cooked fish inside the house. My mom hates the smell of fish in the house. So rain, shine, sleet, or hail my dad had to barbecue our fish outside. And he always made it the same way: rubbed with brown sugar and salt. It has this delicious sweet and salty taste to it and to this day it is my favorite way to eat salmon. </div>
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Ingredients:<br />
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The amounts listed in the ingredients are rough numbers. You really can't go wrong.<br />
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1 lb salmon<br />
1/4 cup brown sugar (a good sized handful will do)<br />
1 tablespoon good quality, course sea salt (a good sprinkle or a very generous pinch, is all you need)<br />
optional: wood chips<br />
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Preheat your gas or charcoal grill. If using, add the wood chips (make sure to follow the directions on the package). Remove the bones from the fish and rub with brown sugar and salt. Cook the fish for about 15-20 minutes (depending on the heat of your grill and how well done you like your fish). <br />
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Remove and serve immediately. <br />
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It is great served on top of a salad or with rice and vegetables.<br />
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Serves 2.<br />
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<br />Kellyhttp://www.blogger.com/profile/13900388437362984779noreply@blogger.com0