tag:blogger.com,1999:blog-21566392853629585452024-03-14T03:04:24.279-07:00Kitchen of Tasty ChaosI struggle following directions, coloring in the lines and wreak havoc on my kitchen, but my super powers have given me the ability to have extra sensitive taste and smell receptors, helping me to create tasty food out of the kitchen chaos.Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-2156639285362958545.post-53622575365453802832019-07-11T13:42:00.004-07:002019-07-11T13:44:53.064-07:00Rhubarb Custard PieSome friends asked if we wanted some rhubarb. I said yep and my husband went to get it. He came back with a ginormous pile! I processed and froze most of it...but not all of it! One of my favorite pies is rhubarb custard pie. It is super easy and a delicious way to get your veggies? I added a pistachio for no real reason but to do something different. It is just fabulous without it, and I am not sure it added anything to it, but it looked interesting and pretty and that is important...right?<br />
I am back to using my mom's pie crust recipe. I have tried others, but they just don't do the job as well as this one!<br />
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Rhubarb Custard Pie<br />
1 unbaked pie shell<br />
3-4 cups of rhubarb, cut up into nice little pieces<br />
1 1/4 cups sugar<br />
3 eggs beaten to within a inch of their lives<br />
1 cup heavy whipping cream, ya boy!!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2gYHefdBWwdqhmqtK78NV11sxSq0Q5lUAqqyharyvC2jID84BFzTILAB8n_CpSfj-H-P_-5gmTolU8SHv6q7taBQ5enih2Db9WkwppuxAtqpLxqIApb_-mMoWqZFOyq4QhrLnmuKmds/s1600/IMG-9623.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2gYHefdBWwdqhmqtK78NV11sxSq0Q5lUAqqyharyvC2jID84BFzTILAB8n_CpSfj-H-P_-5gmTolU8SHv6q7taBQ5enih2Db9WkwppuxAtqpLxqIApb_-mMoWqZFOyq4QhrLnmuKmds/s320/IMG-9623.jpg" width="240" /></a>3 Tbsp flour<br />
1/2 tsp salt<br />
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Put the rhubarb in the pie shell.<br />
Mix all the other ingredients together and pour over the rhubarb (yes, it is seriously that simple)<br />
Bake for 10 minutes at 400 and then lower to 350 and cook another 40.<br />
Pull it out and cool and put vanilla ice cream on it and devour!<br />
<br />
When I use my frozen rhubarb I will make sure it is thawed and patted extra dry and maybe add another tablespoon of flour.<br />
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Pie Crust<br />
Combine<br />
2 1⁄2 cups flour<br />
1 tsp salt<br />
1 cup shortening<br />
Cut into flour with a pastry cutter or knife until it looks like cornmeal<br />
Combine<br />
1⁄4 cup cold water<br />
1 Tbsp vinegar<br />
1 egg, beaten<br />
Add liquids to dry ingredients with a fork until dough sticks together. Divide into two balls. Place ball<br />
between two pieces of waxed paper. Place upside down pie pan on top of rolled out dough and flip over.<br />
Remove last piece of waxed paper. Fit loosely into pan and trim edge 1⁄2 to 1 inch beyond edge. Crimp<br />
edges with fingers. Fill and bake according to recipe. If baked pie shell is needed, prick bottom and sides<br />
well with a fork and bake at 375 degree for 10-12 minutes or until golden brown. Yield: 2 9-inch<br />
pie crusts.<br />
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Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-7755088071851144932019-07-05T14:09:00.000-07:002019-07-05T19:22:32.761-07:00Buttery Onion Soup<span style="font-family: "arial" , "helvetica" , sans-serif;">You heard me. Butter+Onion+Soup...oh and + mozzarella cheese....this is what heaven tastes like. That sounds weird, but whatever. It is sooooo goooood! I have always liked french onion soup, but I have to say I love this onion soup even more! So if you like soup and butter, and onions aaaaaannnndddd mozzarella cheese...then here you go!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Buttery Onion Soup</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups thinly sliced onions ( I used sweet onions)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup of butter, cubed</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups chicken broth</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups milk (I replaced some with cream...boy howdy)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups mozzarella cheese (you can use less if you are boring)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper until it tastes awesome</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">I also added a couple dashes of savory, because it smelt good. Other herbs would be great in it also. experiement a little. </span><br />
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<ul class="recipe-directions__list" style="background-color: white; box-sizing: inherit; color: #444444; counter-reset: a 0; font-size: 18px; margin: 0px 0px 28px 40px; padding: 0px;">
<li class="recipe-directions__item" style="box-sizing: inherit; display: flex; list-style-type: disc; margin-bottom: 20px;"><span style="box-sizing: inherit;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In your favorite soup pot...cook onions in the butter on low heat until tender and transparent, about 20 minutes. I always add a dash or two of salt also. Because I love the to taste test and tast testing buttery salted onions is like majorly rad. </span></span></li>
<li class="recipe-directions__item" style="box-sizing: inherit; display: flex; list-style-type: disc; margin-bottom: 20px;"><span style="box-sizing: inherit;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Stir in the flour and cook for another minute. Slowly add broth and milk; cook and stir over medium heat until bubbly. Reduce to low and add cheese, salt, pepper and other herbs. Stir until melted but do not boil.</span></span></li>
<li class="recipe-directions__item" style="box-sizing: inherit; display: flex; list-style-type: disc; margin-bottom: 20px;"><span style="box-sizing: inherit;"><span style="font-family: "arial" , "helvetica" , sans-serif;">See that was easy!!</span></span></li>
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</ul>
Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-28979312519286267342019-06-04T13:51:00.001-07:002019-07-05T19:29:32.964-07:00Roasted Chicken in my Oven makes me Happy!I always loved buying a rotisserie chicken. They were hot and tasty and you could make a wonderful bone broth with them. Out here in rural r us, reasonably priced groceries are just not as available. I started buying whole chickens at Costco and freezing them to roast in the oven. I had been using a very good recipe from Barefoot Contessa, but then this one came up from New York times that caught my eye. It said to use rhubarb, but I didn't have any, but I had blackberries and thought they might go well with chicken....and boy howdy they did! So my husband declared this chicken a triumph and bonus it made an incredible broth for what become chicken noodle soup. So Bon Appetite!<br />
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Roast Chicken with Blackberry Sauce<br />
<br />
For the Chicken:<br />
2 1/2 teaspoons salt<br />
1 1/2 teaspoons ground coriander<br />
1 teaspoon finely grated lemon zest<br />
3/4 teaspoons finely grated fresh ginger<br />
1/2 teaspoon pepper<br />
1 large garlic clove, grated or minced<br />
1 whole chicken, cleaned out (which means reach in that cavity and pull out the neck and gizzards..so gross)<br />
3 thyme sprigs (I just used dried thyme..but I am going to plant lemon thyme and use that!)<br />
1 purple onion, sliced into rings, salted and put to the side.<br />
<br />
In a small bowl, combine salt, ground coriander, lemon zest, ginger, pepper and garlic. Rub it all over chicken, including inside the cavity and under the skin. Stuff Thyme springs into the cavity (or just shake some dried herbs in it)<br />
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Place chicken in pan, and marinate, uncovered, in the refrigerator for at least 1 hour or preferabley overnight (I did 3 hours and it was awesome)<br />
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When ready to roast the chicken, heat oven to 425 degrees....that's hot baby...generously pour olive oil over the chicken. Put blackberry sauce on top of the chicken. Roast for 20-25 minutes and then lower the temperture in the oven to 400 degrees. Place onions around the chicken. Roast for another 25 -30 minutes until the skin is golden and the internal temperature in the breast registers 165 degrees.<br />
Let rest for as long as you can stand it up to 10 minutes. Slice and add gather the blackberry sauce as a garnish. mmmmmm.....<br />
<br />
Blackberry Sauce<br />
1/2 cup blackberries, crushed<br />
1/8 cup chicken broth<br />
2 Tablespoons brown sugar<br />
1 teaspoon white wine vinegar<br />
1 teaspoon olive oil<br />
1/8 teaspoon lemon thyme<br />
<br />
Boil together. and simer until thick. 5 minutes.<br />
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I am not adding a picture, cuz the ones I took look terrible...but I will add one when I do it again.<br />
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<br />Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-35710004635887300892019-05-06T19:55:00.003-07:002019-05-06T19:55:27.732-07:00Chicken Pot Pie for the Family <br />
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<b> Chicken Pot Pie</b></h2>
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You know what I love? Yes, I do love that, and that and yes,
lots of things…but I really love chicken pot pie! Just ya, soooo good. Luckily
my family likes it also, so whenever I have leftover chicken, I make an excuse
to make chicken pot pie. So tonight, I am making chicken pot pie (yes, I am
just typing chicken pot pie as much as possible)<o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzxzr_yAmPGOvcJO55__n_26CWApuVrt4wPOgsfFbV8YqPlo_of2M-OkbJ9wUBysl563rnRiGG529JBQZoL6-VgVyd2WimXz0kXP4cfF4ESdsDpDHHrD9JgfL8sZRGPvCSayNbPumMrs/s1600/IMG-9128.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzxzr_yAmPGOvcJO55__n_26CWApuVrt4wPOgsfFbV8YqPlo_of2M-OkbJ9wUBysl563rnRiGG529JBQZoL6-VgVyd2WimXz0kXP4cfF4ESdsDpDHHrD9JgfL8sZRGPvCSayNbPumMrs/s200/IMG-9128.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Planting taters!</td></tr>
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Of course I like anything that starts with sautéing an
onion, garlic and various and sundry vegetables. Sometimes I add potatoes from the huge bags that keep showing up from generous famers, but I didn't this time. I don't know why? I got to watch them plant potatoes last week in the field next to me! So cool. So anyways...here we go!<o:p></o:p></div>
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Recipe and stream of consciousness commentary:<o:p></o:p></div>
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In a large saute pan on medium heat add:<o:p></o:p></div>
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1 teaspoon of oil and a pat of butter (I just love the taste
of vegetables and butter)<o:p></o:p></div>
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½ onion, chopped (and if you can hunt and gather it from a field
near by your house, go for it …ps it was legal they had already harvested…we
just hunted and gathered what was leftover)<o:p></o:p></div>
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2 garlic cloves, minced or pushed through that cool garlic
press thing…I guess it is called a garlic press, who knew?Probably you...</div>
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Sauté those for a bit and then add:<o:p></o:p></div>
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3 carrots peeled and diced<o:p></o:p></div>
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3 celery stalks, chopped<o:p></o:p></div>
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½-1 cup of peas (just depending on your love of peas and how
much is left over in the freezer<o:p></o:p></div>
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Once all these veggies are soft and fragrant (ps I add a
pinch of salt to them as they cook down)<o:p></o:p></div>
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Add:<o:p></o:p></div>
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¾ cups of flour and stir it into the vegetables for a minute<o:p></o:p></div>
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Stir in:<o:p></o:p></div>
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<span style="mso-spacerun: yes;"> </span>2 cups of chicken
broth <o:p></o:p></div>
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½ cup milk (I had some sour cream so I put a dollop of it in
also<o:p></o:p></div>
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Add salt and pepper to taste and viola! You made your own
cream of chicken soup with vegetables!<o:p></o:p></div>
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Turn to medium-low and stir until thick and bubbly. If too
think add some more milk and cream.<o:p></o:p></div>
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Add 2 cups of shredded or diced chicken and stir baby stir.<o:p></o:p></div>
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Pour into pie crust. Add top crust and put 4 slits in the top
so it won’t explode.<o:p></o:p></div>
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Cook at 425 degrees for 30-40 minutes, and leave it warming
in the oven until your husband comes home from work.<o:p></o:p></div>
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<o:p> </o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVY4ykuGQetO7LJOrKZKGFl3eKiZ-ecKVcF_z0CaYccUvtQSkl8Y2QUYvSAGa_rqLbJwX0rBPqv_6KXClq91p-3P_lpy1WwSeq3WxyGz-qWTkU8XRzO7t3Msmo-rAZeYLcUrJkV6Sv7M/s1600/IMG-9149.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVY4ykuGQetO7LJOrKZKGFl3eKiZ-ecKVcF_z0CaYccUvtQSkl8Y2QUYvSAGa_rqLbJwX0rBPqv_6KXClq91p-3P_lpy1WwSeq3WxyGz-qWTkU8XRzO7t3Msmo-rAZeYLcUrJkV6Sv7M/s320/IMG-9149.jpg" width="240" /></a></div>
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Butter Pie Crust<o:p></o:p></div>
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I usually make a different pie crust that you can find on
here somewhere. But, I didn’t have shortening and did I mention I love butter…so
I am trying this one. <o:p></o:p></div>
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It works for one 9-inch double pie crust…aka the top and the
bottom, or two bottoms or two tops<o:p></o:p></div>
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Start with 2 ½ cups flour<o:p></o:p></div>
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Add:<o:p></o:p></div>
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1 teaspoon of salt <o:p></o:p></div>
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1 Tablespoon sugar (the recipe says optional…whatever, sugar
is never optional in my world)<o:p></o:p></div>
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Mix it a bit and add:<o:p></o:p></div>
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1 cup very cold butter, cut into ½ inch cubes<o:p></o:p></div>
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Use a pastry cutter thing or a couple of knives and cut the
butter into flour mixture until crumbly and pea size<o:p></o:p></div>
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Add 8 tablespoon of ice water<o:p></o:p></div>
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Press the dough into itself using a rubber spatula. The
crumbs should begin to for larger clusters. The dough should start holding
together.<o:p></o:p></div>
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Remove the dough from the bowl and place in a mound on a semi
clean surface. Kidding! It should be mostly clean and move the magazines and
mail a little further away from where you plopped the dough, or they will be
doughy too…maybe a friend had this experience. Perhaps.<o:p></o:p></div>
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Work the dough just enough to form a ball. Cut ball in half
and wrap in plastic wrap and put in the fridge <o:p></o:p></div>
<div class="MsoNormal">
When thou art ready to roll, place the dough on a lightly
floured surface. I like to put it on parchment paper, cut parchment paper is
the bomb and make it easier to transfer to a pie pan without a disaster. (See
title of blog)<o:p></o:p></div>
<div class="MsoNormal">
Roll, roll, roll that dough until nice and round. Make sure
it fits upon the pan and slowly slide in on. (you can sing the entire last
sentence to the tune of row, row, row your boat…just sayin’)<o:p></o:p></div>
<div class="MsoNormal">
For better directions see the originator of the recipe at:<o:p></o:p></div>
<div class="MsoNormal">
<a href="https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/">https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/</a><o:p></o:p></div>
<div class="MsoNormal">
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<br />Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-50269848457503640652019-05-03T12:37:00.000-07:002019-05-03T13:55:10.202-07:00Blackberry Pavlovas and me<div style="caret-color: rgb(69, 69, 69); color: #454545; font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">
I have never ever not ever heard of a pavlova until...duhn duhn duhn duhn...Great British Bake-off. I still didn’t plan on making one because if it was on GBBO (wonder if that is the acronym they use or if it’s GBBo or GBB-O WTBBCS...we the bomb cooking show) it is probably over my head. Nevertheless, after each episode I go through and Pinterest the heck out of stuff they made...cuz dreams.</div>
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So back to the today...sort of...I made my own pasta last week. It uses a lot of egg yolks and I had a egg whites left over...what to do with them?? Hmmmm.... google how to use egg whites? Great idea. It says pavlovas....go to Pinterest and see if you pinned any after GBBO? Another superb idea....ahhhh yes...there it is! </div>
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So in conclusion, I decided on this pavlova recipe and it was so much easier than I imagined and so much more difficult to eat cuz...it’s crispy and marshmallowy and blackberry-creamy. So what I’m saying is...make it and revel in the messy deliciousness! Ps pavlovas were named after Anna Pavlova a Russian Ballerina...but why tho’?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitvMXCoRAGtj8LhXoZ8VYfeGJ5CR78-la8qQl9dEWkc0p76v_zu-ztXluqo86yNVJfULFRINjEWwNK0yEcKog7DvIXGtB3FEkScRr3-zxB8NJUg-SK7N2YO2fUMwmOALVatAMV00vETZg/s1600/CCC23604-B10A-4C24-9197-9F9A25893345.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitvMXCoRAGtj8LhXoZ8VYfeGJ5CR78-la8qQl9dEWkc0p76v_zu-ztXluqo86yNVJfULFRINjEWwNK0yEcKog7DvIXGtB3FEkScRr3-zxB8NJUg-SK7N2YO2fUMwmOALVatAMV00vETZg/s320/CCC23604-B10A-4C24-9197-9F9A25893345.jpeg" width="240" /></a></div>
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Yes, I used my finger to clean the extra cream off the plate...it’s the right thing to do. The wrong thing is I didn’t get all of it!</div>
<span style="color: #454545; font-family: "uictfonttextstylebody"; font-size: 17px;"><b>Pavlova with blackberry compote from fifteen spatulas</b></span><br />
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1/2 cup egg whites at room temperature (for seriously and I was unbelievably patient and did get it to room temp. Go me!)</div>
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1/8 tsp cream of tartar</div>
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1/8 tsp salt</div>
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1 cup granulated sugar </div>
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1.5 tsp red or white wine vinegar</div>
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1/2 teaspoon vanilla extract</div>
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Chantilly Cream (aka whipped cream with vanilla)</div>
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1 cup heavy whipping cream (I accidentally grabbed half and half and had to run out in the middle of cooking pavlovas to grab cream!😮)</div>
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1 Tablespoon sugar</div>
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1/2 tsp vanilla extract</div>
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Blackberry compote (aka cooked berries with sugar)</div>
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12 oz blackberries (or whatever berries you have or desire!)</div>
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1 Tablespoon sugar (the author said optional...hahaha)</div>
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1 Tablespoon of lemon juice</div>
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Zest of lemon (I didn’t do this because I used bottled juice) </div>
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To make he pavlova:</div>
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First position</div>
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Preheat oven to 350 degrees F, and use parchment paper to line a baking sheet cuz parchment paper is the bestestestest.</div>
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Second position:</div>
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Whip those egg whites....with the cream of tartar and salt. Stand, hand or real hand mixer...whatever just mix until foamy. About 60 seconds for those using electricity.</div>
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Third position (do you get me hilarious reference to ballet yet?)</div>
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Time for the rest of the stuff! Add sugar, cornstarch, vinegar and vanilla and whip on high until it is irresistibly glossy with stiff peaks.</div>
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Plié (hey, it only takes one person to think I’m funny and I count as 1)</div>
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Take a big soup type spoon and get a big ol’ dollop of this silky, creamy stuff and make a nice round nest. Swirl it and make it look purty. Only about 1.5 inches tall and 3 or 4 inches across. You should be able to make six. Try to keep them far apart from each other because honey, they grow! </div>
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Allégro</div>
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Bake these puppies aka pavlovas for 10 minutes and then turn down the oven to 300 degrees and cook for another 40 minutes (and if you need to run out and buy your heavy cream, now is the time)</div>
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The pavlovas will expand turn lightly toasty tan and crack a bit.</div>
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When the 40 minutes are up, turn off the oven but prop open the door and let the pavlovas slowly cool in the oven ( and don’t keep opening and closing the oven door because you keep forgetting you are leaving it open on purpose and remembering you are leaving it open and then forgetting again...maybe true story)</div>
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Chantilly cream and a pretty face...or something </div>
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Pour the cream into a bowl and mix it until thick and then add the sugar and vanilla and mix until you can’t stand it any longer and have to taste test it...I mean until it forms nice soft peaks that need to be tested repeatedly with your finer...I mean spoon, I mean...just lick the beaters.</div>
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Blackberry Compote (not to be confused with compost)</div>
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Combine all ingredients in a saucepan and cook on medium for 8-10 minutes until soft and juicy. I also mashed them down.</div>
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Now for the fun part...Plating!</div>
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Place each fancy pants pavlova onto a plate. Dollop your delicious chantilly cream on top and then add the compote. Ta-da!</div>
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Now you feel all fancy and stuff!</div>
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Ps we eventually used a knife to cut through the marshmallowy inside. Just a tip!</div>
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Let me know if you try it!</div>
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<a href="https://www.fifteenspatulas.com/pavlova-with-white-zinfandel-blackberry-compote/">https://www.fifteenspatulas.com/pavlova-with-white-zinfandel-blackberry-compote/</a></div>
Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-79264431772203958042015-01-11T16:17:00.000-08:002015-01-11T16:17:11.461-08:00Roasted Sweet Potato and ChickpeasI pinned this recipe from <a href="http://avocadopesto.com/2014/07/20/sweet-potato-chickpea-salad-gluten-free-vegan/">http://avocadopesto.com/2014/07/20/sweet-potato-chickpea-salad-gluten-free-vegan/</a> because I love, Love LOVE roasted sweet potato. I made a few changes, but it is delicious! So enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzXoftECOV3aNjEs7zqejrVGDSI7KDL3uEn7gAaLS0E6d9eTwfI21Xt63qNv_iUiW8f1FuQwdbT4YvZqnbteDHb1apLUxwiDwz7mi9OT54Rpic1dS3GRXFH_pXuccyQNhmAKOKfhmVu8/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzXoftECOV3aNjEs7zqejrVGDSI7KDL3uEn7gAaLS0E6d9eTwfI21Xt63qNv_iUiW8f1FuQwdbT4YvZqnbteDHb1apLUxwiDwz7mi9OT54Rpic1dS3GRXFH_pXuccyQNhmAKOKfhmVu8/s1600/photo.JPG" height="320" width="320" /></a></div>
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<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">1 can chickpeas, rinsed and drained</li>
<li class="ingredient" itemprop="ingredients">1 medium sweet potato, peeled, and diced,</li>
<li class="ingredient" itemprop="ingredients">2 tablespoon coconut oil</li>
<li class="ingredient" itemprop="ingredients">salt, pepper, to taste</li>
<li class="ingredient" itemprop="ingredients">1 tsp ground cumin (or to taste)</li>
<li class="ingredient" itemprop="ingredients">½ medium red onion, diced</li>
<li class="ingredient" itemprop="ingredients">2-4 cloves garlic minced</li>
<li class="ingredient" itemprop="ingredients">large handful parsley or cilantro, chopped</li>
<li class="ingredient" itemprop="ingredients">1 lemon, zested</li>
<li class="ingredient" itemprop="ingredients">½ a lemon, juiced</li>
<li class="ingredient" itemprop="ingredients"></li>
</ul>
<div class="ERSClear">
</div>
<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Heat pan over medium heat and add oil. Cook diced sweet potatoes until lightly browned on all sides and cooked through. Add salt, pepper to taste and half the cumin powder . Remove the sweet potatoes and add the chickpeas to roast. </li>
<li class="instruction" itemprop="recipeInstructions">In a large bowl , garlic, onion, and parsley.</li>
<li class="instruction" itemprop="recipeInstructions">To the bowl add the sweet potato, chickpeas with the lemon juice and zest, </li>
<li class="instruction" itemprop="recipeInstructions">Toss to combine. Add additional olive oil (up to one tablespoon -- optional).</li>
</ol>
</div>
Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-6166970076391819842014-09-14T10:26:00.003-07:002014-09-14T10:26:51.677-07:00Vegetable QuicheI had a friend at work give me a piece of the quiche that she made. It was so good, and then I got the craving for more! I happen to be watching my parent's house while they were out of town, which means that I am the collector of the chicken eggs. Then, someone at work donated a bunch of hatch chilies, so I grabbed a handful and I grabbed all the other vegetables I had in my house and voila...quiche!!! Now I have something to eat for lunch all week! woohoo!!!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0nSXiZr8nLvpo_8DscNA5blgJpNlKZO8bdb3xgvCND7hXS2xwWEywSga6ibbEppw01yS5KCTXZg4l3rnN0hyuWomKNayLVhqJhrUW0j83gb9zev4yv5t1fFJ4M44enGtNYcbNNuemLI/s1600/photo+1+(2).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0nSXiZr8nLvpo_8DscNA5blgJpNlKZO8bdb3xgvCND7hXS2xwWEywSga6ibbEppw01yS5KCTXZg4l3rnN0hyuWomKNayLVhqJhrUW0j83gb9zev4yv5t1fFJ4M44enGtNYcbNNuemLI/s1600/photo+1+(2).JPG" height="320" width="240" /></a><br />
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Vegetable Quiche<br />
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2 pie crusts<br />
10 eggs<br />
3/4 cup greek yogurt<br />
1 cup sharp cheddar cheese<br />
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1/3 of an onion, chopped<br />
2 garlic cloves minced<br />
1 tomato chopped<br />
2 handfuls of spinach, kale or other leafy green (I used one that had spinach, kale and collard greens)<br />
1/3 of a red bell pepper chopped<br />
1/2 cup chopped roasted green chilies<br />
salt and pepper to taste<br />
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<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhex-jp0ZGtkunQ9TFPx5T-NTEgBypVciD7QqdvrhOgk5BZLkmw7b44vI1SRex6BvAB4ZXcEnjQ2O_2OQT1ufp5tBy1Q815Cwnlx7HIKVSPb1n1Oh1Ag0DlnbT-8b3PXju1vRvWODIHZSM/s1600/photo+2+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhex-jp0ZGtkunQ9TFPx5T-NTEgBypVciD7QqdvrhOgk5BZLkmw7b44vI1SRex6BvAB4ZXcEnjQ2O_2OQT1ufp5tBy1Q815Cwnlx7HIKVSPb1n1Oh1Ag0DlnbT-8b3PXju1vRvWODIHZSM/s1600/photo+2+(2).JPG" height="320" width="240" /></a></div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat oven to 350 degrees.</li>
<li class="instruction" itemprop="recipeInstructions">Heat olive oil in a large saute pan over medium heat. Add onion and red bell pepper to the oil. Saute for 3-4 minutes, add garlic and saute another minute. Add spinac, tomato and green chilies and cook just until spinach starts to wilt. Turn off heat and set aside. Spinach will continue to wilt.</li>
<li class="instruction" itemprop="recipeInstructions">Place Greek yogurt in a large bowl and whisk until smooth. Add eggs, two at a time, whisking after each addition until smooth. Add grated cheese and salt and pepper to taste.</li>
<li class="instruction" itemprop="recipeInstructions">Pour egg mixture into prepared quiche dish. Top with spinach mixture (much of the spinach mixture will sink into the eggs).</li>
<li class="instruction" itemprop="recipeInstructions">Bake in a preheated oven until eggs have set, about 35-40 minutes. Allow to cool for 10 minutes before serving.<br />
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Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-61869786236868769282013-02-17T17:58:00.000-08:002013-02-17T17:58:08.386-08:00Caramel Banana Pancakes
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<span style="font-family: Calibri;">Caramel Banana Pancakes ....did I just say caramel banana pancakes??? Oh yes, yes I did...I had them this weekend at IHOP and couldn't rest until I had made them. So, who wants to be my best friend? I have some to share!! oh, sweet mother of sweetness.</span></div>
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<span style="font-family: Calibri;">Make the caramel sauce and pudding ahead of time…but they do
not need to be cooled.<span style="mso-spacerun: yes;"> </span>For each serving
cook two pancakes.<span style="mso-spacerun: yes;"> </span>Put two tablespoons
of vanilla pudding between the pancakes.<span style="mso-spacerun: yes;">
</span>Add a tablespoon of caramel sauce if you are a wimp, and two tablespoons
if you appreciate sweet, buttery caramel sauce, to the pancake.<span style="mso-spacerun: yes;"> </span>Put half of the caramel sauce on the top
pancake, slice a half (or more) of a banana on top of the caramel sauce and then
the rest of the caramel sauce drizzled over the bananas.<span style="mso-spacerun: yes;"> </span>Add a dollop of reddi whip (if you have any)
to make it fancier and fun.<span style="mso-spacerun: yes;"> </span>Then BANG!!<span style="mso-spacerun: yes;"> </span>You are a pancake rockstar!!!!!<o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<b><span style="font-size: 10pt; letter-spacing: -0.75pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;"><span style="font-family: Calibri;"><span style="font-size: large;">ATK Best Buttermilk pancakes<o:p></o:p></span></span></span></b></div>
<span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br style="mso-special-character: line-break;" /><span style="font-family: Calibri;">
</span></span><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Ingredients<o:p></o:p></span></span><br />
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<span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">White Flour, 2 cup<br />
Granulated Sugar,2 tbsp<br />
Salt, ½ tsp<br />
Baking Powder, 1 tsp<br />
</span><a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2072124"><span style="color: windowtext;"><span style="font-family: Calibri;">Baking Soda</span></span></a><span style="font-family: Calibri;">, ½ <span style="mso-spacerun: yes;"> </span>tsp<br />
Buttermilk,, 2 cups<br />
Greek Yogurt or sour cream ¼ cup<br />
1 egg<o:p></o:p></span></span></div>
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<span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /><span style="font-family: Calibri;">
Butter , 3 tbsp, melted <o:p></o:p></span></span></div>
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<span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p><span style="font-family: Calibri;"> </span></o:p></span><span style="color: #5c4941; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Directions<o:p></o:p></span></span></div>
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<span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Wisk flour, sugar, salt, </span><a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2072124"><span style="color: windowtext;"><span style="font-family: Calibri;">baking powder</span></span></a><span style="font-family: Calibri;">, & baking soda together
in a medium bowl. <br />
In second medium bowl, wisk buttermilk, sour cream, eggs & melted butter. <br />
Make well in middle of dry ingredients and pour in wet: gently stir until just
combined (batter should remain lumpy with a few streaks of </span><a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2072124"><span style="color: windowtext;"><span style="font-family: Calibri;">flour</span></span></a><span style="font-family: Calibri;">) DO NOT OVER MIX!<br />
Allow batter to sit for 10 Mins (DO NOT SKIP THIS STEP!!!)<br />
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Heat skillet to around 350, or large pan on the stovetop.<span style="mso-spacerun: yes;"> </span>Using 1/4 cup for measuring, portion batter on
to pan. Cook until edges are set, first side is golden brown, and bubbles on
surface are just beginning to break, (2-3 mins)<br />
Flip and continue to cook for 1-2 mins longer<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></span><span style="font-size: 10pt;"><o:p></o:p></span></div>
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<b><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><span style="font-size: large;">Caramel Sauce Recipe<o:p></o:p></span></span></span></b></div>
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<b><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;"><span style="font-family: Calibri;">Ingredients<o:p></o:p></span></span></b></div>
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<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1 cup sugar<o:p></o:p></span></span></div>
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<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">6 Tbsp butter<o:p></o:p></span></span></div>
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<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1/2 cup heavy
whipping cream<o:p></o:p></span></span></div>
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<b><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;"><span style="font-family: Calibri;">Method<o:p></o:p></span></span></b></div>
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<span style="font-family: Calibri;"><b><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1</span></b><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> First, before you
begin, make sure you have everything ready to go - the cream and the butter
next to the pan, ready to put in. Making caramel is a fast process that cannot
wait for hunting around for ingredients. If you don't work fast, the sugar will
burn. Safety first - make sure there are no children under foot and you may
want to wear oven mitts; the caramelized sugar will be much hotter than boiling
water.<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><b><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2</span></b><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Heat sugar on
moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the
sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as
the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you
want, from this point on. <i>Note that this recipe works best if you are using
a thick-bottomed pan. If you find that you end up burning some of the sugar
before the rest of it is melted, the </i><o:p></o:p></span></span></div>
<i><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"><strong><span style="font-size: large;">Quick Vanilla Pudding<o:p></o:p></span></strong></span></span></i><br />
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<span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">2 cups milk<o:p></o:p></span></span></div>
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<span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">½ cup white sugar<o:p></o:p></span></span></div>
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<span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">3 Tablespoons cornstarch<o:p></o:p></span></span></div>
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<span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">¼ teaspoon salt<o:p></o:p></span></span></div>
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<span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">1 teaspoon vanilla extract<o:p></o:p></span></span></div>
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<span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">2 Tablespoons butter<o:p></o:p></span></span></div>
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<b><span style="font-size: 10pt; letter-spacing: 0.75pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Directions<o:p></o:p></span></span></b></div>
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<span style="font-size: 10pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">In medium saucepan
over medium heat combine sugar, cornstarch and salt slowly add milk and whisk.
In a. Continue to cook and stir until mixture thickens enough to coat the back
of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter.
Pour into serving dishes. Chill before serving.<o:p></o:p></span></span></div>
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<span style="font-size: 10pt; line-height: 115%;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-5009417099674808832013-01-04T16:38:00.001-08:002013-01-04T16:40:01.098-08:00Orange Chicken Stir-fryI saw this recipe and guess what I had in my fridge...fresh citrus! woohoo! I also I am back to being able to cook and wanting to cook with lots of vegetables. So, my fridge is loaded with veggies and ready for veggie cooking extravaganza! I used broccoli, asparagus, french green beans, red bell peppers, zucchini and served it with a buckwheat soba noodles. So stir fry friends, stir fry.<br />
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<h2 class="recipe-title">
Citrus Chicken and Vegetable Stir-Fry</h2>
<div class="recipe-title">
modified from: Alice Currah is the publisher of popular food blog, <a href="http://www.savorysweetlife.com/">SavorySweetLife.com</a></div>
<!-- // Recipe Title --><br />
<ul class="recipe-meta"><!-- START Prep Time -->Ingredients</ul>
<div class="recipe-content row">
<br />
<div class="seven columns ingred">
<ul class="ingredients">
<li><h2>
Sauce:</h2>
</li>
<li class="ingredient">3/4 cup orange or other citrus juice</li>
<li class="ingredient">2 tablespoons soy sauce (I used sweet soy sauce)</li>
<li class="ingredient">2 tablespoons vinegar (it calls for rice vinegar, but I don't like rice vinegar, so I used what I had)</li>
<li class="ingredient">1 tablespoon orange zest</li>
</ul>
</div>
<div class="ingredient">
</div>
<ul class="ingredients">
<li class="ingredient">2 large cloves garlic</li>
<li class="ingredient">1 teaspoon minced ginger or 1/2 tsp powdered ginger</li>
<li class="ingredient">optional sweetener like sugar, honey, agave, etc.</li>
<li><h2>
Stir-fry:</h2>
</li>
<li class="ingredient">1 pound chicken tender cut into cubes</li>
<li class="ingredient">salt and pepper</li>
<li class="ingredient">3 tablespoons corn starch</li>
<li class="ingredient">4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, red peppers, sweet potatoes ...whatever you have on hand.</li>
<li class="ingredient">olive oil</li>
<li class="ingredient">1/2 cup medium yellow onion, chopped</li>
</ul>
<!-- // Ingredients Section --><!-- START Instructions Section --><br />
<div class="seven columns instruct" id="instructions">
<div class="separator" style="clear: both; text-align: center;">
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<h4 class="instructions">
Instructions</h4>
<ol class="instructions">
<li>Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.</li>
<li>Taste the sauce and add your choice of sweetener to your liking.</li>
<li>Blend again for a few more seconds.</li>
<li>Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.</li>
<li>Rinse the skillet clean.</li>
<li>Season the chicken with salt and pepper.</li>
<li>Add the corn starch and massage the chicken with your hands.</li>
<li>If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.</li>
<li>Transfer the vegetables to a plate lined with a paper towel.</li>
<li>Wipe down the skillet until dry.</li>
<li>Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.</li>
<li>Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.</li>
<li>Add the remaining vegetables and stir-fry them together for 2 minutes.</li>
<li>Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.</li>
<li>Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.</li>
<li>Spoon the stir-fry over a bowl of hot rice or noodles. Serve immediately.</li>
</ol>
</div>
</div>
Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-47249482569178809392013-01-04T16:08:00.000-08:002013-01-04T16:11:20.027-08:00Why I will never buy another Granola Bar!Yes, I made homemade granola bars. They were easy and oh, so tasty! I used almonds and cranberries, but I also want to make pecans and cherries or peanut butter and chocolate or ...whatever else I can think of. So, if you like granola bars you have to try this! Though, one tip, use parchment paper on the bottom or they will stick solid. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeR0CRDbyoZlvMHUr6BCzSIQ23WBkl0rrCiFZ5x3FmxMOFdfOPRVxDEhHsKhGU64RlzamiV-yjG0cGL6INYIKPQpJhXCAaRnx2GRSJ8Dj3XYMcYrNpapv52JXsjgaG6JBL63bMtxpPMAU/s1600/petro+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeR0CRDbyoZlvMHUr6BCzSIQ23WBkl0rrCiFZ5x3FmxMOFdfOPRVxDEhHsKhGU64RlzamiV-yjG0cGL6INYIKPQpJhXCAaRnx2GRSJ8Dj3XYMcYrNpapv52JXsjgaG6JBL63bMtxpPMAU/s400/petro+002.JPG" width="400" /></a></div>
<br />
Granola Bars<br />
<br />
<div style="background: rgb(253, 252, 250); text-align: justify;">
<span style="color: #121313; font-family: "Helvetica","sans-serif";">1 1/2 cups of rolled oats (I used 1 cup rolled oats and 1/2 cup steel cut oats)<o:p></o:p></span></div>
<br />
<div style="background: rgb(253, 252, 250); text-align: justify;">
<span style="color: #121313; font-family: "Helvetica","sans-serif";">1 cup chopped almonds (or
other nuts)<o:p></o:p></span></div>
<br />
<div style="background: rgb(253, 252, 250); text-align: justify;">
<span style="color: #121313; font-family: "Helvetica","sans-serif";">1 cup dried cranberries (or
other dried fruit)<o:p></o:p></span></div>
<br />
<div style="background: rgb(253, 252, 250); text-align: justify;">
<span style="color: #121313; font-family: "Helvetica","sans-serif";">1/2 cup brown sugar<o:p></o:p></span></div>
<br />
<div style="background: rgb(253, 252, 250); text-align: justify;">
<span style="color: #121313; font-family: "Helvetica","sans-serif";">1/2 cup honey<o:p></o:p></span></div>
<br />
<div style="background: rgb(253, 252, 250); text-align: justify;">
<span style="color: #121313; font-family: "Helvetica","sans-serif";"><o:p></o:p></span> </div>
<div style="background: rgb(253, 252, 250); text-align: justify;">
<span style="color: #121313; font-family: "Helvetica","sans-serif";"><o:p></o:p></span> </div>
<br />
<div style="background: rgb(253, 252, 250); text-align: justify;">
<span style="color: #121313; font-family: "Helvetica","sans-serif"; font-size: 9pt;"><span style="font-size: small;">Preheat oven to 350. Mix
all ingredients. Spread into a well-greased pan. Bake for 10-20 minutes,
depending on your crunch preference (the longer it cooks, the crunchier it
gets). Let the granola cool before you cut it, or it will fall apart.</span> <o:p></o:p></span></div>
Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-67548613111475054342012-12-02T17:46:00.001-08:002012-12-02T18:13:19.753-08:00Salted Caramel Butterscotch Budino (Italian Pudding)<h1 class="section-title">
</h1>
I went to a restaurant not long ago, with a several co-workers. We were at a conference, and we were chatting it up when this dessert was set in front of us. I took a bite and it was if I was on a white, fluffy cloud of pure sweet ecstasy. So you know I had to try to find a recipe and recreate. Here is what I found!! It was delicious!!! Really, really good. I would probably use one of my other tried and true butterscotch pudding next time, but this was still fabulous. It is not as difficult as it might seem at first, so give it a whirl and enjoy pure joy!!!<br />
<div class="section clrfix time">
</div>
<div class="section clrfix time">
xoxo</div>
<div class="section clrfix time">
<ul class="clrfix">
</ul>
</div>
<div class="section clrfix about">
***"From Chef Marcie Turney of Philadelphia's newest Italian restaurant,
Barbuzzo." <br />
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNuMDX2z-JWF5J22ln4_2-dL2Y71S43Dy3Le9yKFPbn2eaIh38zyA3L7iapCeJC5GaZtu8N8Tt6IPXVUuHlr8O_wZeSNhLYTql5THuaAe-N1BdOjipQY79lKC3XgMZCWeiIwTRWBVkko/s1600/tk+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNuMDX2z-JWF5J22ln4_2-dL2Y71S43Dy3Le9yKFPbn2eaIh38zyA3L7iapCeJC5GaZtu8N8Tt6IPXVUuHlr8O_wZeSNhLYTql5THuaAe-N1BdOjipQY79lKC3XgMZCWeiIwTRWBVkko/s400/tk+009.JPG" width="400" /></a></div>
<strong><span style="font-family: Verdana, sans-serif;">Salted Caramel Butterscotch Budino (Italian Pudding)</span></strong><br />
<div class="section clrfix ingredients" sizcache07309995830621248="12" sizset="1">
</div>
<h4 class="section=title" sizcache07309995830621248="12" sizset="1">
Ingredients </h4>
<div class="section clrfix ingredients" sizcache07309995830621248="12" sizset="1">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRcUat29d9bRBA1EkmrH0OTr0wDb7qBb0oSAoGNogagaXQL3kB4VjAhnPkTCzA8BHGz6QB6QWjXueuN9L8tx3YWTt61MdIvNyuG-0IKr03SXM5MnWX3PcRGCDKWZVzhba5yXyqyLHAA4/s1600/tk+002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRcUat29d9bRBA1EkmrH0OTr0wDb7qBb0oSAoGNogagaXQL3kB4VjAhnPkTCzA8BHGz6QB6QWjXueuN9L8tx3YWTt61MdIvNyuG-0IKr03SXM5MnWX3PcRGCDKWZVzhba5yXyqyLHAA4/s320/tk+002.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif;"><u><em>Salted caramel</em></u></span></div>
<div class="section clrfix ingredients" sizcache07309995830621248="12" sizset="1">
<ul sizcache07309995830621248="12" sizset="1">
<ul class="multi" sizcache07309995830621248="12" sizset="1">
<li sizcache07309995830621248="12" sizset="1">1/4 cup granulated sugar
<li sizcache07309995830621248="12" sizset="2">1 tablespoon light corn
syrup
<li sizcache07309995830621248="12" sizset="3">3 tablespoons water
<li sizcache07309995830621248="12" sizset="4">1/4 cup heavy cream
<li sizcache07309995830621248="12" sizset="5">2 tablespoons unsalted
butter
<li sizcache07309995830621248="12" sizset="6">1 teaspoon sea salt ( the
flaky kind, plus more for garnish)
<li sizcache07309995830621248="12" sizset="7">1/2 teaspoon pure vanilla
extract </li>
</li>
</li>
</li>
</li>
</li>
</li>
</ul>
</ul>
</div>
<div sizcache07309995830621248="12" sizset="7">
<span style="font-family: Verdana, sans-serif;"><u><em>Pudding</em></u></span></div>
<ul sizcache07309995830621248="12" sizset="1">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODG67Sr9o6dr_y7JxlhoSrHPr4zrGhcH8UHA81d4W645gEHFu196VMr362KjB7CK490a0bQi1vA3van52KdVUrVhCqptNYjQoYvUsny3-TanGLJvnRV4CoiHtRi7PyFrsdHLBQNVM5wg/s1600/tk+003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODG67Sr9o6dr_y7JxlhoSrHPr4zrGhcH8UHA81d4W645gEHFu196VMr362KjB7CK490a0bQi1vA3van52KdVUrVhCqptNYjQoYvUsny3-TanGLJvnRV4CoiHtRi7PyFrsdHLBQNVM5wg/s200/tk+003.JPG" width="200" /></a></div>
<ul class="multi" sizcache07309995830621248="12" sizset="8">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1uciNeQpYXcf27ERi2S9eVi_ZyhyJfZKIp4Dzacy0amrndOMkxrIv2OpTaWdCsOecnuZy22F6iC92oE047mE5bP-B-IRARvGvyj3xsRGW2jRaEvknmMh4yj4rf9F6mGCbjPbyGHSHfU/s1600/tk+004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1uciNeQpYXcf27ERi2S9eVi_ZyhyJfZKIp4Dzacy0amrndOMkxrIv2OpTaWdCsOecnuZy22F6iC92oE047mE5bP-B-IRARvGvyj3xsRGW2jRaEvknmMh4yj4rf9F6mGCbjPbyGHSHfU/s200/tk+004.JPG" width="200" /></a>
<li sizcache07309995830621248="12" sizset="8">2 tablespoons pure maple
syrup ( preferably grade B)
<li sizcache07309995830621248="12" sizset="9">1/2 cup dark brown sugar,
packed
<li sizcache07309995830621248="12" sizset="10">1/4 cup water
<li sizcache07309995830621248="12" sizset="11">1 teaspoon kosher salt
<li sizcache07309995830621248="12" sizset="12">2 1/2 cups half-and-half
<li sizcache07309995830621248="12" sizset="13">1 eggs, large
<li sizcache07309995830621248="12" sizset="14">2 egg yolks, large
<li sizcache07309995830621248="12" sizset="15">3 tablespoons cornstarch
</li>
<li sizcache07309995830621248="12" sizset="16">1/4 cup whipped cream, for
serving </li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</ul>
</ul>
<br />
<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygybVZ8YytewiwK1itXZGbBJhk0tWCnPxYoqLs2uzsnNtXBC1X7uUpqEgAFwZEbJAWDX8rKQebEmeJyrg08exS0d_rn_OgBxzQSAlR07DRjRkmPKS3v-_rWRVnMjvth7-Yo_TEGa6IGg/s1600/tk+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygybVZ8YytewiwK1itXZGbBJhk0tWCnPxYoqLs2uzsnNtXBC1X7uUpqEgAFwZEbJAWDX8rKQebEmeJyrg08exS0d_rn_OgBxzQSAlR07DRjRkmPKS3v-_rWRVnMjvth7-Yo_TEGa6IGg/s400/tk+007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, Virginia, there is a reason I named it "kitchen of tasty....chaos :) </td></tr>
</tbody></table>
<br />
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<br />
<br />
<br />
<br />
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<br />
<br />
<br />
<br />
<br />
<br />
<br />
<strong></strong><br />
<strong></strong><br />
<strong>Directions</strong><br />
<div class="section clrfix directions" sizcache07309995830621248="12" sizset="17">
<ol sizcache07309995830621248="12" sizset="17">
<li sizcache07309995830621248="12" sizset="17">Make the salted caramel: In
a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over
high heat, swirling (not stirring) to caramelize evenly. When the caramel
reaches a dark amber color (about 3 minutes), remove from the heat and carefully
add the cream. (The mixture will foam up.) Add the butter, sea salt and vanilla
and whisk to combine. Set aside and reserve.
<li sizcache07309995830621248="12" sizset="18">Make the pudding: In a
saucepan, combine the maple syrup, brown sugar, water and salt and bring to a
boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes,
until the mixture darkens slightly in color. Remove from the heat and whisk in
the half-and-half until smooth. </li>
</li>
</ol>
</div>
<br />
<div class="page-break" style="clear: left; page-break-before: always;">
</div>
<strong>Directions</strong><br />
<div class="page" sizcache07309995830621248="12" sizset="19">
<div class="block top " sizcache07309995830621248="12" sizset="20">
<div class="section clrfix directions" sizcache07309995830621248="12" sizset="20">
<ol sizcache07309995830621248="12" sizset="20" start="3">
<li sizcache07309995830621248="12" sizset="20">In a large, heatproof
mixing bowl, whisk the whole egg with the egg yolks and cornstarch until
combined. Whisk in the maple-syrup-brown-sugar mixture in a slow, thin stream.
Pour the mixture into the saucepan through a fine-mesh strainer and cook over
medium heat, whisking constantly, until it thickens to a pudding like texture,
about 5 minutes.
<li sizcache07309995830621248="12" sizset="21">Divide the pudding among
four 8-ounce ramekins or small mason jars and top each with a quarter of the
reserved caramel. Cover and refrigerate for at least 2 hours or up to overnight.
Sprinkle the top of the puddings with sea salt and a dollop of whipped cream
before serving.</li>
</li>
</ol>
</div>
</div>
</div>
Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-12020699661954224032012-09-23T16:32:00.000-07:002012-09-23T16:32:58.237-07:00Happy, Healthy, Homemade Ramen<br />
That's right, homemade ramen. I was in the Asian food section of my local Fry's grocery store when I came across organic, wheat ramen. Sounded interesting to me, so I bought a pack. It happened several days later I had food poisoning and was unable to eat solid type food for a couple days. So, I made soup....ramen soup. It doesn't look a bit like the ramen you are used to buying in the store, it was better, sooooooo much better and very, very, very simple. So here is my feature presentation: <br />
<br />
<br />
Sara's Simple Ramen Soup<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0yNnUZhSn6V0lFFTnGM3MtgLcl_CfHG3xtfWaI6zVoqneHutaix1KVZFF-lnnRIH0O_SdethNBAfraViqf0cjQj8mImZ_Pnkg9RsEfDzM1_-Vfrv7NRLGKD-XqPNbC_BiR6cSF3bvIk/s1600/sunrise+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0yNnUZhSn6V0lFFTnGM3MtgLcl_CfHG3xtfWaI6zVoqneHutaix1KVZFF-lnnRIH0O_SdethNBAfraViqf0cjQj8mImZ_Pnkg9RsEfDzM1_-Vfrv7NRLGKD-XqPNbC_BiR6cSF3bvIk/s320/sunrise+002.JPG" width="320" /></a></div>
1/2 onion, chopped<br />
2 carrots, quartered and chopped<br />
2 stalks of celery, halved and chopped<br />
5 cups of chicken broth (or beef broth, or vegetable broth)<br />
one bundle of ramen noodles (organic wheat)<br />
<br />
In a medium pot, boil ramen noodles in water as directed on the package.<br />
<br />
In another pan, saute onion in 2 tbsps of oil or butter until soft and fragrant. Add carrots and celery. When they are soft add the broth and cooked ramen noodles and simmer on low for 15 minutes. As salt and pepper as needed. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6AJiUx20gTjEA_1_tU-HZHhxYhcTdjKDWYSWavFCgamREugaqFiogsrFhAwJBRhNlV_dCH3QkKZswW2WwYDS9LhWbdREZbUfJolD8QwTAQ5GIrM-vpnhJToVh2M55YGBYCz8w9mwbB0/s1600/sunrise+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6AJiUx20gTjEA_1_tU-HZHhxYhcTdjKDWYSWavFCgamREugaqFiogsrFhAwJBRhNlV_dCH3QkKZswW2WwYDS9LhWbdREZbUfJolD8QwTAQ5GIrM-vpnhJToVh2M55YGBYCz8w9mwbB0/s320/sunrise+005.JPG" width="213" /></a></div>
That's it!!!! You could also shred a rotessiere chicken for more flavor and punch and other vegebables such as zucchini, peas, fresh green beans etc. Have fun with it!<br />
<br />
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Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com1tag:blogger.com,1999:blog-2156639285362958545.post-32259489685569020632012-07-14T09:44:00.003-07:002012-07-14T09:47:39.368-07:00Kale...what do you do with Kale?Every time I get a gigantic bunch of kale in my bountiful basket I ask myself this question...what do you do with kale??? Luckily there are these things called pinterest and food gawker. I found two recipes that I didn't really have all the ingredients for, and made much more than little old me needed...but It gave me enough inspiration to create some of my own kale recipes. I am only going to give you one of the recipes, because the other one was just a little bit too over the chaotic line to expose my fine friends to. So, presenting the kale and egg bake!!! dun duh da dun!!!!! (sorry about the pictures, I was too lazy to find my camera, so went for the camera phone....)<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LYkTMcubrwpYMXSgafpPg3MIfVlr-XnTeHkWSgZ-kCZJ-c2gC_ldKqTpAyFk4jMQ7IxruHm11NFsTlufooGU7Ipq65a-FxAkzQ3C3MZiLvK9ZAN05GZxkk9N1_-mj5QJK6Tnc9xQhk4/s1600/mail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LYkTMcubrwpYMXSgafpPg3MIfVlr-XnTeHkWSgZ-kCZJ-c2gC_ldKqTpAyFk4jMQ7IxruHm11NFsTlufooGU7Ipq65a-FxAkzQ3C3MZiLvK9ZAN05GZxkk9N1_-mj5QJK6Tnc9xQhk4/s320/mail.jpg" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Kale and egg bake</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
5 eggs</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
½ bunch of kale, chopped (get those stems out…they are
bitter and tough)</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 tbs heavy cream</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
½ cup cheese ( use what is available, I used part sharp
cheddar, part parmesan)</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSn4O4ki6zFKV0GslhlNGgscBfYfGZqkkfue0wSgjwN3PH-KX7d3zVB6Vlz6leOT9eomWzegMfsVAhyWd1Z6QObIMuy3KhwPm3Eb7goLTKauaMP4-d4XcD2mFtYHL6CDXeaDtizQ8WT0/s1600/0714120830.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSn4O4ki6zFKV0GslhlNGgscBfYfGZqkkfue0wSgjwN3PH-KX7d3zVB6Vlz6leOT9eomWzegMfsVAhyWd1Z6QObIMuy3KhwPm3Eb7goLTKauaMP4-d4XcD2mFtYHL6CDXeaDtizQ8WT0/s320/0714120830.jpg" width="320" /></a>3 cloves of garlic minced</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 ounces chopped ham</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Dashes of salt, pepper and I threw in some All</div>
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<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Chop and saute the kale and get it slightly wilted. Once it is sauteed, mix all together and put into 4 individual ramekins. <span style="mso-spacerun: yes;"> </span>Cook at 375 for 20 minutes.<span style="mso-spacerun: yes;"> </span>Let cool for 5 minutes.<span style="mso-spacerun: yes;"> </span>You can put some plastic wrap over the egg
and ramekin and put in the fridge. <span style="mso-spacerun: yes;"> </span>You
can put it in the microwave for 1 -2 minutes…but no longer!! <span style="mso-spacerun: yes;"> </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Enjoy!!</div>
<br />Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-69101645175995712142012-06-09T16:36:00.001-07:002012-06-09T16:36:28.964-07:00Strawberry Limeade Frozen Yogurt<br />
<div class="MsoNormal" style="line-height: 13.2pt; margin: 0in 0in 10.5pt 7pt; mso-outline-level: 2;">
<b><span style="color: #c4110a; font-family: "Trebuchet MS"; font-size: 10.5pt; mso-bidi-font-family: Arial; mso-font-kerning: 18.0pt; text-transform: uppercase;">Strawberry
Limeade Frozen Yogurt...because I want to.<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="color: #3d3d3d; font-family: Arial; font-size: 6.5pt;"><o:p><span style="font-family: Times New Roman; font-size: small;"> </span></o:p></span><span style="color: #3d3d3d; font-family: Arial; font-size: 6.5pt;"><a href="http://www.foodnetwork.com/patrick-and-gina-neely/index.html" title="Recipe courtesy the Neelys"><span style="color: #1e7bac;">Recipe courtesy the Neelys</span></a>, modified<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSxJKjDL7C8k67lwCW94hdgOoPK4sTwgr3qrJlzp3lyDUMuLnz_ezvApCYh2tYLv4ViXHb_vmWZl_spKp8wNVbhRo8_vI1z3RY9KgW6dLuVbWbay1ol57thzkXwKwblyILuZyHVF7mgI/s1600/owlets+119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSxJKjDL7C8k67lwCW94hdgOoPK4sTwgr3qrJlzp3lyDUMuLnz_ezvApCYh2tYLv4ViXHb_vmWZl_spKp8wNVbhRo8_vI1z3RY9KgW6dLuVbWbay1ol57thzkXwKwblyILuZyHVF7mgI/s320/owlets+119.JPG" width="320" /></a></div>
<ul type="disc">
<li class="MsoNormal" style="color: #3d3d3d; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 6.5pt;">4 cups <a href="http://www.foodterms.com/encyclopedia/strawberry/index.html"><span style="color: #1e7bac;">strawberries</span></a>,
hulled and chopped<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #3d3d3d; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 6.5pt;">3/4 cup sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #3d3d3d; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 6.5pt;">1 lime zest<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #3d3d3d; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 6.5pt;">1 lime juiced<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #3d3d3d; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 6.5pt;">1 teaspoon vanilla<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #3d3d3d; margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 6.5pt;">1 cup plain Greek yogurt<o:p></o:p></span></li>
</ul>
<br />
<div class="MsoNormal" style="margin: 7pt 0in; mso-outline-level: 3;">
<b><span style="color: #3d3d3d; font-family: "Trebuchet MS"; font-size: 9pt; mso-bidi-font-family: Arial;">Directions<o:p></o:p></span></b></div>
<br />
<div class="instruction" style="margin: 1em 0in;">
<span style="color: #3d3d3d; font-family: Arial; font-size: 6.5pt;">A
full 24 hours before you make your frozen yogurt, place your ice cream maker
insert into the freezer.<o:p></o:p></span></div>
<br />
<span style="color: #3d3d3d; font-family: Arial; font-size: 6.5pt;">Add all
ingredients to a blender and puree. <o:p></o:p></span><br />
<br />
<span style="color: #3d3d3d; font-family: Arial; font-size: 6.5pt;">Turn your ice
cream machine on and pour in the chilled yogurt mixture. Churn until the
mixture looks formed. about 20 minutes.<o:p></o:p></span><br />
<br />
<span style="color: #3d3d3d; font-family: Arial; font-size: 6.5pt;">Place in the
freezer for several hours until hard enough to scoop. <o:p></o:p></span><br />Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-13848844762883645672012-06-09T16:24:00.000-07:002012-06-09T16:33:36.554-07:00Moroccan Quinoa SaladI started doing the Pintrest thing recently. I only have recipes and ideas for first grade, but that consumes my life as is, so now it consumes my interneting. I found this recipe that someone else had pinned. I changed a few things, and will probably change things every time I make it, depending on what I have available. It is really delicious, and extremely healthy. I am well pleased. I just won't mention that I have lemon cookies made and vanilla icecream in the works...ah well....can't be perfect all of the time!!!! xoxo<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGg7e5EPRqioSMduc3HEyBuuLhwWv8CAij_6KcdD3knFNkcQ0t7bL16Je2epJDTETQNWQQ73Hck78NIKlwJH2dAEdzf8IvZ3JSo6uXj7XCEHq3yrCCyLJFnJjccS8oBOxJzMliip0Sgz0/s1600/owlets+131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGg7e5EPRqioSMduc3HEyBuuLhwWv8CAij_6KcdD3knFNkcQ0t7bL16Je2epJDTETQNWQQ73Hck78NIKlwJH2dAEdzf8IvZ3JSo6uXj7XCEHq3yrCCyLJFnJjccS8oBOxJzMliip0Sgz0/s400/owlets+131.JPG" width="400" /></a></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 0in 0pt;">
<strong><span style="color: #555555; font-family: Arial; font-size: 8pt;">Moroccan Quinoa Salad (slightly modified
from Chef Dennis…who slightly modified it from someone else)<o:p></o:p></span></strong></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 0in 0pt;">
<span style="color: #555555; font-family: Arial; font-size: 8pt;">http://www.askchefdennis.com/2010/04/morrocan-quinoa-salad/<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 0in 0pt;">
<span style="color: #555555; font-family: Arial; font-size: 8pt;">1 cup Quinoa<o:p></o:p></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7LbHb73IxiMTU3ba6pWDQkH6ShEdLS-qB_2eZzBVNPggRA8Xlb7Eu4wc_vYmnsxkurR_HrsURpAMb4FvfLXyv3DBTwOyNnDe523yGhqhzksSkBBQK9hsd6t5VqJzEgEgjF6yfLtl7kM/s1600/owlets+122.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7LbHb73IxiMTU3ba6pWDQkH6ShEdLS-qB_2eZzBVNPggRA8Xlb7Eu4wc_vYmnsxkurR_HrsURpAMb4FvfLXyv3DBTwOyNnDe523yGhqhzksSkBBQK9hsd6t5VqJzEgEgjF6yfLtl7kM/s320/owlets+122.JPG" width="320" /></a><br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 0in 0pt;">
<span style="color: #555555; font-family: Arial; font-size: 8pt;">2 cups Water<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 0in 0pt;">
<span style="color: #555555; font-family: Arial; font-size: 8pt;">1 16 oz can of Chick Peas drained<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 0in 0pt;">
<span style="color: #555555; font-family: Arial; font-size: 8pt;">2 cloves of garlic finely chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 0in 0pt;">
<span style="color: #555555; font-family: Arial; font-size: 8pt;">A couple dashes cumin powder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 0in 0pt;">
<span style="color: #555555; font-family: Arial; font-size: 8pt;">1/4 teaspoon cinnamon<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 0in 0.2in;">
<span style="color: #555555; font-family: Arial; font-size: 8pt;">1/4 teaspoon black
pepper<br />
1 teaspoon Salt<br />
2 tablespoons extra virgin olive oil</span></div>
<br />
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 0in 0.2in;">
<span style="color: #555555; font-family: Arial; font-size: 8pt;"></span><span style="color: #555555; font-family: Arial; font-size: 8pt;">2 zucchini sliced and
roasted in the oven with olive oil and salt for 10 minutes, until brown on both
sides<br />
1/2 cup of dried cranberries<br />
1/2 cup spicy pumpkin seeds (I got mine at sunflower market)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 0in 0.2in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2ETiQDJSC8pKAS8cYyZb22Ue7qQJqqUnfdNTDxF40g1da6sekXsb6GfszJmOixusw1zBtF8I6M6ADJODp4hlBp2QWMJBtu2A2nj3UqxbsuWH0Wkk2umBznQ51yYP9AQaCli32eMjDnI/s1600/owlets+127.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2ETiQDJSC8pKAS8cYyZb22Ue7qQJqqUnfdNTDxF40g1da6sekXsb6GfszJmOixusw1zBtF8I6M6ADJODp4hlBp2QWMJBtu2A2nj3UqxbsuWH0Wkk2umBznQ51yYP9AQaCli32eMjDnI/s320/owlets+127.JPG" width="320" /></a><span style="color: #555555; font-family: Arial; font-size: 8pt;">Start by cooking the
Quinoa, first sear the grains just a little before adding the water, almost
toasting them…start with a little olive oil in your sauce pan then add your
Quinoa (depending upon what brand you are using you may need to rinse it
first), just let it saute stirring it around for a minute or two, then add your
water let it come to a boil, reduce the heat to simmer and cover for 15-20
minutes. When Quinoa is done fluff with a fork and allow to cool fluffing with
a fork while cooling.<br />
While the Quinoa is cooking, start your chick peas. Take a saute pan add the
olive oil and garlic, let the garlic saute briefly then add chick peas and all
of the seasonings and mix thoroughly. Allow the chick peas to pick up some
color while they are cooking, turning then occasionally. Saute the Chick Peas
for 10-15 minutes reducing heat if necessary. Chick Peas should have a nice
golden brown color. <br />
Add Quinoa to Chick Peas, with the rest of the ingredients, mix well and taste.
You may re season to your taste. <o:p></o:p></span></div>Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-64161457240563963942012-06-04T19:34:00.001-07:002012-06-04T19:34:17.610-07:00Savory Lentil SoupI went to Sunflower market today to get some ingredients for a Moraccan quinoa salad I want to make, however I realized while I was there....close to food...that I was sooooo hungry. Instead of buying everything in the store, I went and bought a lentil soup from the hot soup counter. It was delicious, so I bought french green lentils and decided to make my own lentil soup. I have tried before, but haven't really enjoyed them. I am too stinking picky. However, I kept playing with this until I loved it. I like using the french greens because they are less earthy tasting...(I must have eaten too much dirt as a girl.) I didn't take any pictures, because lentil soup is unphotogenic. Seriously it is. But here is what I worked with, based off a recipe from the Sunflower recipe site. Enjoy!!<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Savory Lentil Soup</div>
<br />
<h3 style="margin: 1em 0in;">
<span style="font-size: medium;">Ingredients</span></h3>
<h3 style="margin: 1em 0in;">
<span class="descriptioningredient"><span style="font-size: 12pt; font-weight: normal; mso-bidi-font-weight: bold;">3 tbsp butter</span></span></h3>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-bookmark: attributes;"><span style="mso-bookmark: foodmatches;"><span style="mso-bookmark: wineterms;"><a href="" name="ratings"><span class="descriptioningredient">3 tbsp vegetable oil</span></a></span></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-bookmark: attributes;"><span style="mso-bookmark: foodmatches;"><span style="mso-bookmark: wineterms;"><span style="mso-bookmark: ratings;"><span class="descriptioningredient">1/2 <span style="mso-spacerun: yes;"> </span>onion chopped very fine</span></span></span></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-bookmark: attributes;"><span style="mso-bookmark: foodmatches;"><span style="mso-bookmark: wineterms;"><span style="mso-bookmark: ratings;"><span class="descriptioningredient">1/3 cup
prosciutto, shredded or shredded pancetta or unsmoked country ham</span></span></span></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-bookmark: attributes;"><span style="mso-bookmark: foodmatches;"><span style="mso-bookmark: wineterms;"><span style="mso-bookmark: ratings;"><span class="descriptioningredient">2 carrots
chopped fine</span></span></span></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-bookmark: attributes;"><span style="mso-bookmark: foodmatches;"><span style="mso-bookmark: wineterms;"><span style="mso-bookmark: ratings;"><span class="descriptioningredient">2 stalks celery
chopped fine</span></span></span></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-bookmark: attributes;"><span style="mso-bookmark: foodmatches;"><span style="mso-bookmark: wineterms;"><span style="mso-bookmark: ratings;"><span class="descriptioningredient">1 cup canned
imported Italian plum tomatoes, cut up, with their juice</span></span></span></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-bookmark: attributes;"><span style="mso-bookmark: foodmatches;"><span style="mso-bookmark: wineterms;"><span style="mso-bookmark: ratings;"><span class="descriptioningredient"><span lang="FR" style="mso-ansi-language: FR;">8 oz Lentils, dry</span></span></span></span></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-bookmark: attributes;"><span style="mso-bookmark: foodmatches;"><span style="mso-bookmark: wineterms;"><span style="mso-bookmark: ratings;"><span class="descriptioningredient"><span lang="FR" style="mso-ansi-language: FR;"><span style="mso-spacerun: yes;"> </span>5 oz barley</span></span></span></span></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-bookmark: attributes;"><span style="mso-bookmark: foodmatches;"><span style="mso-bookmark: wineterms;"><span style="mso-bookmark: ratings;"><span class="descriptioningredient">5 cups canned beef
broth, homemade beef broth </span></span></span></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-bookmark: attributes;"><span style="mso-bookmark: foodmatches;"><span style="mso-bookmark: wineterms;"><span style="mso-bookmark: ratings;"><span class="descriptioningredient">1 can v8</span></span></span></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-bookmark: attributes;"><span style="mso-bookmark: foodmatches;"><span style="mso-bookmark: wineterms;"><span style="mso-bookmark: ratings;"><span class="descriptioningredient">1 dash salt to
taste</span></span></span></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-bookmark: attributes;"><span style="mso-bookmark: foodmatches;"><span style="mso-bookmark: wineterms;"><span style="mso-bookmark: ratings;"><span class="descriptioningredient">(some suggested spices I used, but you
may or may not depending on your tastes;<span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span>½ tsp curry powder, dashes of
cumin, oregano, basil, marjoram)</span></span></span></span></span></div>
<span style="mso-bookmark: attributes;"><span style="mso-bookmark: foodmatches;"><span style="mso-bookmark: wineterms;"><span style="mso-bookmark: ratings;"><span class="descriptioningredient">1 dash Black
pepper, freshly ground, to taste</span></span></span></span></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="mso-bookmark: attributes;"><span style="mso-bookmark: foodmatches;"><span style="mso-bookmark: wineterms;"><span style="mso-bookmark: ratings;"><span class="exportkeyid"><span style="display: none; mso-hide: all;">4252521</span></span></span></span></span></span><span style="font-size: medium;">Preparation</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 12pt;">
Put 2 tablespoons of the butter
and all the oil in a soup pot, add the chopped onion and the pancetta, and turn
on the heat to medium high. Do not cover the pot. Cook the onion, stirring it,
until it becomes a deep gold.<br />
<br />
Add the chopped carrot and celery. Cook at lively heat for 2 or 3 minutes,
stirring occasionally.<br />
<br />
Add the tomatoes with their juice, and adjust the heat so that they bubble
gently, but steadily. Cook for about 25 minutes, stirring occasionally.<br />
<br />
In the meantime, wash the lentils and barley in cold water and drain them. Add
the lentils and barley to the pot, stirring thoroughly to coat them well, then
add the broth, a pinch of salt, and a few grindings of pepper and other spices.
Cover the pot, adjust the heat so that the soup cooks at a steady, gentle
simmer, and stir from time to time. Generally, it will take about 45 minutes
for the lentils to become tender, but each lot of lentils varies, so it is
necessary to monitor their progress by tasting them. Some lentils will absorb
more liquid than others. If necessary, add more broth while cooking or, if you
are not using homemade broth, add water.<br />
<br />
When the lentils are done, before turning off the heat, add the remaining tbsp
of butter and swirl in the grated Parmesan. Taste and correct for salt and
pepper. Serve with additional grated Parmesan for the table.</div>Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-50870616594269361942012-05-06T21:43:00.000-07:002012-05-06T21:43:50.454-07:00Lizette's Banana Pudding and a Gluten-full LifeOne of my students has made this banana pudding that is delicious! How delicious you may ask? The last time she made it, she gave me some leftovers, and I finished the whole plate on the drive home...which happens to be 30 seconds away from the school where I taught, and oh, I didn't have utensils. Probably shouldn't share that. Ah well. I was craving and craving it, but didn't have some of the ingredients to make the quick version, so I made it the long way. I made the vanilla wafers from scratch. I hadn't tried to make them before, but they were way easy and pretty tasty. I used my favorite vanilla pudding recipe, replacing one cup of the milk with sweetened condensed milk, which apparently was suppose to be just condensed milk. oops...but turned out well!!<br />
<br />
At this time I was also making rolls for dinner at moms. I had leftover Rhodes rolls and made my favorite rosemary rolls recipe by Pioneer Woman. These are amazing, and have added to my gluten-full diet. Gosh, I love them so much...straight out of the oven hot. Oh my goodness. So, here are several recipes for your delight!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UQFaU7VcSfb-Vps2FZE5Ll_na-9-OEFIeVHTQRs6swXjrFmvkCv4AZlJSXErv_yWlJYIJtmouW_zanLkBSRIyWva5H-0xcrjf_WT9JDU4V6a8sTQXcB_vUzW7K0HHZBz8AkXk9sLHtA/s1600/grandma+birthday+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UQFaU7VcSfb-Vps2FZE5Ll_na-9-OEFIeVHTQRs6swXjrFmvkCv4AZlJSXErv_yWlJYIJtmouW_zanLkBSRIyWva5H-0xcrjf_WT9JDU4V6a8sTQXcB_vUzW7K0HHZBz8AkXk9sLHtA/s400/grandma+birthday+002.JPG" width="400" /></a></div>
<br />
<br />
<div class="MsoNormal" style="margin: 9pt 0in 0pt;">
<b><span style="font-family: Arial;">Vanilla
Wafer Cookies</span></b><b><span style="font-family: Arial; font-size: 8.5pt;"> <o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 9pt 0in 0pt;">
<b><span style="color: #fb6400; font-family: Arial; font-size: 8.5pt;">By: </span></b>Edith MacBeath</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1/2 cup butter (no substitutes), softened</div>
1 cup sugar<br />
1 egg<br />
1 tablespoon vanilla extract<br />
1 1/3 cups all-purpose flour<br />
3/4 teaspoon baking powder<br />
1/4 teaspoon salt<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
In a mixing bowl, cream butter and sugar. Beat in egg and
vanilla. Combine dry ingredients; add to creamed mixture and mix well. Drop by
teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F
for 12-15 minutes or until edges are golden brown. Remove to a wire rack to
cool.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwl_W7UXevofWAhidpxQ28DTZI5tU-KIrlDRqN88NrPVyXKcnR6xm2K8jb7vHPZ8EMKmprIBUORllEXXSi7nWiaElxfRdXJ3v8y40pWoyoFI9ODcsmjZE92PDyEjhhyphenhyphenOvOFZQGtpBIFA/s1600/grandma+birthday+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwl_W7UXevofWAhidpxQ28DTZI5tU-KIrlDRqN88NrPVyXKcnR6xm2K8jb7vHPZ8EMKmprIBUORllEXXSi7nWiaElxfRdXJ3v8y40pWoyoFI9ODcsmjZE92PDyEjhhyphenhyphenOvOFZQGtpBIFA/s400/grandma+birthday+006.JPG" width="266" /></a></div>
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<strong>Vanilla Pudding</strong></div>
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<span style="font-family: Arial;">Mix in saucepan:<o:p></o:p></span></div>
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<span style="font-family: Arial;">2/3 cup sugar<o:p></o:p></span></div>
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<span style="font-family: Arial;">dash of salt<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 ½ Tbsp cornstarch<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 Tbsp flour<o:p></o:p></span></div>
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<span style="font-family: Arial;">Stir in gradually:<o:p></o:p></span></div>
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<span style="font-family: Arial;">3 cups whole milk (though I had replaced one cup with sweetened condensed milk and the other 2 cups I used 1% milk.)</span></div>
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<span style="font-family: Arial;">Cook over moderate heat
stirring constantly until mixture thickens and boils.<span style="mso-spacerun: yes;"> </span>Boil 1 minute.<span style="mso-spacerun: yes;"> </span>Remove from heat.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Slowly stir half the mixture
into:<o:p></o:p></span></div>
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<span style="font-family: Arial;">3 egg yolks, beaten<o:p></o:p></span></div>
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<span style="font-family: Arial;">Blend egg yolk mixture into
hot mixture in saucepan.<span style="mso-spacerun: yes;"> </span>Boil 1 minute,
stirring constantly.<span style="mso-spacerun: yes;"> </span>Remove from heat.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Blend in:<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 ½ teaspoons vanilla<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 Tbsp butter<o:p></o:p></span></div>
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</div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Cool
</span></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong>Lizette's Banana Pudding</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFS8kK1sfyb8DDCGHQIT18lMAKyPraVlcxA8XEDSuGnL8RCmRH80G6oiphBecvcZiHXwoxK709gtM_dXsoAswuI12CzqZ40iHpJh1ElsoA6FyQJ4BcTvaaG45KKFzaSyEDdOU9D_S4X3U/s1600/grandma+birthday+004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFS8kK1sfyb8DDCGHQIT18lMAKyPraVlcxA8XEDSuGnL8RCmRH80G6oiphBecvcZiHXwoxK709gtM_dXsoAswuI12CzqZ40iHpJh1ElsoA6FyQJ4BcTvaaG45KKFzaSyEDdOU9D_S4X3U/s320/grandma+birthday+004.JPG" width="213" /></a><span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Ingredients:</span></div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">-1 large box of instant vanilla pudding (or vanilla pudding recipe from above)</span></div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">-1 quart Heavy whipping cream (I used a half pint)</span></div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">-8 oz milk and 1 can condensed milk (for the instant vanilla pudding)</span></div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">-6 ripe bananas</span></div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">-1 box vanilla wafers</span></div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">-2 limes</span></div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">-</span></div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> If using instant pudding:</span></div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">First whisk the vanilla pudding pack with condensed milk and 8oz of milk. After you mix well and there are no chunks, place pudding in the refrigerator for about 10 minutes so it hardens. </span></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Pour the heavy whipping cream and mix with electric mixer so it can fluff up faster.While the heavy whipping cream gets whipped, </span></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Slice the bananas and squeeze the lime juice on them so they don’t get brown. Mix them well so all the bananas get evenly coated with lime juice. When heavy whipping cream is whipped and fluffy, slowly fold in the vanilla pudding. </span></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Pour a little of the whipped vanilla mix into a Pyrex or whatever container you want to use and spread it to coat the bottom so that vanilla wafers stick. Fill the bottom of container with a layer of vanilla wafers, bananas, and whipped vanilla mix. Repeat the steps. Refrigerate and enjoy!</span></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">I put several of the leftover vanilla wafer cookies in the blender and blended them very fine and sprinkled on top of the pudding.</span></div>
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<br /></div>
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<br /></div>
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<span style="font-family: Arial; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Pioneer Woman's Rosemary Rolls</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbQGAdJpB3Dt9-Ce2-7XayAnk5zj9nWnj3w_i8TivXFXptrkb-F2doszxtbdn_ukal7Jj_4vAQC1sja6Iep8y74NYHhv6eMrIJOD_a1IOtsB-00q8tEAwYP2qKpplHnatzkDSNkgOHtA/s1600/grandma+birthday+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbQGAdJpB3Dt9-Ce2-7XayAnk5zj9nWnj3w_i8TivXFXptrkb-F2doszxtbdn_ukal7Jj_4vAQC1sja6Iep8y74NYHhv6eMrIJOD_a1IOtsB-00q8tEAwYP2qKpplHnatzkDSNkgOHtA/s400/grandma+birthday+009.JPG" width="400" /></a></div>
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<ul class="ingredients" id="ingredients-30099">
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Melted Butter, Regular, Salted</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Fresh Rosemary, Coarsely Chopped</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Coarse Sea Salt</span></span></li>
<li>frozen, unbaked dinner rolls</li>
</ul>
<h2>
Preparation Instructions</h2>
Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.<br />
After rising, brush rolls with melted butter.<br />
Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.<br />
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.<br />
Serve skillet on the table.</div>
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<br />Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com1tag:blogger.com,1999:blog-2156639285362958545.post-1839041056176767802012-04-20T21:27:00.000-07:002012-04-20T21:27:09.657-07:00Chocolate Hazelnut spreadThis week I attempted two chocolate hazelnut spreads. One was pretty simple with very few ingredients. It was good, but it was missing the thicker, smoother consistency that nutella has, which is why I love nutella. So, I found this recipe and tried it out. I changed a few things, it calls for powdered milk, I replaced it with powdered sugar. Uh, put your eyebrows back down, it is a perfectly acceptable substitution. They are both powdered, white, and are solids. The end. I also used 1% milk instead of whole milk, because that would make me feel better about eating it...hahaha..not really, it is because that is what I had, and after what the hazelnuts cost me, I had to cut costs somewhere...and that is mostly the truth. Unless I change my mind to another version of the truth. :) So, anyway. I took pictures, but I guess it wasn't a good picture day, they didn't really turn out, so I only have one, but it kind of shows the creamy, chocolateyness (good word huh?!) and I am going to continue to enjoy eating it, mostly by itself...(don't tell my diet, this is just between me and you.)<br />
<br />
So, party on and chocolate it up!!!<br />
<br />
<br />
<strong>Homemade Nutella</strong><br />
<br />
. Adapted from the Encyclopédie du Chocolat, by way of <a href="http://www.davidlebovitz.com/2011/02/homemade-nutella-recipe-chocolate-hazelnut-spread/"><span style="color: blue;">David
Lebovitz</span></a>.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEozEw6iue73SBc66QMZvSM-9INOxWuYGTTEcVcTZ38ajmOxaJYRamX8qDvVekYFrHvXDFE-uiaDMokv2mAO0o-PX9cuFNTc-znMwro4EuohEdWlPp094QoEP3h22wBKmrTAFhg6_zZy0/s1600/nutella+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEozEw6iue73SBc66QMZvSM-9INOxWuYGTTEcVcTZ38ajmOxaJYRamX8qDvVekYFrHvXDFE-uiaDMokv2mAO0o-PX9cuFNTc-znMwro4EuohEdWlPp094QoEP3h22wBKmrTAFhg6_zZy0/s320/nutella+008.JPG" width="320" /></a></div>
1 1/2 cup whole hazelnuts<br />
1 1/2 cups whole milk<br />
3/4 cup powdered milk or even better....powdered sugar!!!!! really, I mean it.<br />
1 Tbsp. mild-flavored honey<br />
pinch salt<br />
1 heaping cup chopped bittersweet or semisweet chocolate, or chips<br />
1 scant cup chopped milk chocolate, or chips<br />
<br />
On a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or until
fragrant and their skins begin to pop. Transfer to a tea towel, gather into a
bundle and rub together to remove as much of their skins as possible. While
warm, transfer to the bowl of a food processor and blend until they go from
finely ground to pasty and thick, like natural peanut butter.<br />
<br />
Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan
just until it starts to boil. Remove from heat. In a glass or stainless steel
bowl set over a pan of simmering water (or in the microwave), melt the
chocolates, stirring occasionally until smooth.<br />
<br />
Add the melted chocolate to the ground nuts and continue to process the
mixture, stopping to scrape down the sides of the bowl as necessary. Add the
warm milk mixture and process until everything is well blended and as smooth as
you can get it. Makes about 2 cups.<br />Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-73995533198542174712012-02-23T18:41:00.001-08:002012-02-23T18:41:21.878-08:00Roasted Vegetable Flat Bread PizzaI saw this on Pioneer Woman's cooking blog, and I wanted to make it, but did it my way. :) I had originally planned on buying flat bread at the store, but they were out, so I decided to make it. It was easier than I thought, especially using a Kitchenaid. I usually have trouble getting it just right, but I watched one of my Tohono O'Odham students making fry bread and she gave me some tips to make my flatbread thin and round. She told me to use the palms of my hands to flip it back and forth. I did, and I used some knuckle action. The vegetable were roasted first in the oven. I loved, loved, loved the vegetables, especially the zucchini, oh my goodness, the zucchini was amazing, I ate a bunch of them before I put them on the pizza. I hope you will try it, it is delicious, so delicious.<br />
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<br />
Roasted Vegetable Flatbread Pizza<br />
*this is for one pizza <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRKNTKWiVqKy9nucxZik0BLIcrAQeRMbP_l2xtUrT-LyqubduZi-gqryaaZhOZaJvaOCA61y3p0M58k2-Q-_JeNnEYnMhupdETXtTim55GTwxKw72yrVq_Xz5Bregqre-8e7wyj9z6E8/s1600/kitchen+of+tasty+chaos+picts+003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRKNTKWiVqKy9nucxZik0BLIcrAQeRMbP_l2xtUrT-LyqubduZi-gqryaaZhOZaJvaOCA61y3p0M58k2-Q-_JeNnEYnMhupdETXtTim55GTwxKw72yrVq_Xz5Bregqre-8e7wyj9z6E8/s320/kitchen+of+tasty+chaos+picts+003.JPG" width="213" /></a>1/2 bell pepper, sliced<br />
1/4 onion, sliced<br />
1/2 cup cherry tomatoes halved<br />
1/4 zucchini sliced thin<br />
mozzarella, 4 slices <br />
<br />
place vegetables in baking dish with olive oil and salt, roast under oven broiler on high for 7-10 minutes.<br />
<br />
While vegetables are roasting, shape the dough in a thin, round personal pizza sized shape. I cooked my flatbread on my grill pan on the stove top, you can also put it in the oven. On the grill pan I added 1/2 tablespoon of butter and cooked the bread on one side for 3 minutes and then flipped it. I then added four slices of mozzarella and let them start melting. <br />
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<br />
At this time I was able to take out the roasted veggies and added them on top of the flatbread and cheese and placed under the broiler again for 1 minute to finish melting cheese. <br />
<br />
Flatbread Bread<br />
<br />
<div id="blockRow">
<span id="block" itemprop="summary">3 to 3 1/4 cups (12 3/4 to 13
3/4 ounces) unbleached all-purpose flour<br />1 1/4 cups (10 ounces) boiling
water<br />1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds
or flakes<br />1 1/4 teaspoons salt<br />2 tablespoons (7/8 ounce) vegetable
oil<br />1 teaspoon yeast<br /></span></div>
<div id="blockRow">
<br /></div>
<div id="blockRow">
<span id="block" itemprop="summary">Dissolve the yeast in 1/4 cup
warm water, and add this mixture to the dough along with the potato flour
mixture. It'll be somewhat "slippery" at first, but will knead in and eventually
become smooth.</span></div>
<div id="blockRow">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlywpNYfxkdbMGuJm4z_d1LsNR4bOyjPadH0gEoHJXN7pIa0vUdw_iQv9E8NpFf3_ypc5r4YUcGhOSmZ15zKHfwczWCG-jm7w1yoFyZ_w-OQMnS2YFP7CkBxA5gque7qOphgB_3ZEbk0/s1600/kitchen+of+tasty+chaos+picts+013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlywpNYfxkdbMGuJm4z_d1LsNR4bOyjPadH0gEoHJXN7pIa0vUdw_iQv9E8NpFf3_ypc5r4YUcGhOSmZ15zKHfwczWCG-jm7w1yoFyZ_w-OQMnS2YFP7CkBxA5gque7qOphgB_3ZEbk0/s320/kitchen+of+tasty+chaos+picts+013.JPG" width="320" /></a><span id="block" itemprop="summary"><b>Making the Dough:</b> Place
2 cups of the flour into a bowl or the bucket of a bread machine. Pour the
boiling water over the flour, and stir till smooth. Cover the bowl or bucket and
set the mixture aside for 30 minutes.<br /><br />In a separate bowl, whisk together
the potato flour (or flakes or buds) and 1 cup of the remaining flour with the
salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then
knead for several minutes (by hand, mixer or bread machine) to form a soft
dough. Note: You can allow the dough to go through the entire kneading cycle(s)
in the bread machine, but it's not necessary; about a 5-minute knead in the
machine, once it gets up to full kneading speed, is fine. The dough should form
a ball, but will remain somewhat sticky. Add additional flour only if necessary;
if kneading by hand, keep your hands and work surface lightly oiled. Let the
dough rise, covered, for 1 hour.<br /><br /><b>Shaping:</b> Divide the dough into 8
pieces (each about the size of a handball, around 3 ounces), cover, and let rest
for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry
them (fry without oil) over medium heat for about 1 minute per side, until
they're puffed and flecked with brown spots. Adjust the heat if they seem to be
cooking either too quickly, or too slowly; cooking too quickly means they may be
raw in the center, while too slowly will dry them out. Transfer the cooked
breads to a wire rack, stacking them to keep them soft. Serve immediately, or
cool slightly before storing in a plastic bag.</span></div>
<div id="blockRow">
<br /></div>
<div id="blockRow">
<br /></div>Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-65846120926967306332012-01-20T07:52:00.000-08:002012-01-20T07:54:51.461-08:00I cooked what?? Brussels Sprouts? and I ate them!!Whenever any one asks me what food I don't like, top of the list...BRUSSELS SPROUTS. Well, this last week in my bountiful basket was a bag of Brussels sprouts. I was going to give them to my mom, but she challenged me to take some of them and use the Pioneer Woman's roasted brussels sprouts recipe. Being the dutiful daughter I am, and I am always willing to challenge my likes and dislikes...so...here is roasted brussels sprouts...by the way, I roasted them with sweet potatoes, and zucchini....it was actually good!! I ate them all (I am still in shock) It all made for a delicious dinner. So keep roasting!!!!<br />
<br />
<br />
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<h4>
Brussels Sprouts</h4>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<h4>
Ingredients</h4>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">3 pounds Brussels Sprouts</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 cup Olive Oil</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">Salt And Pepper</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 cup Balsamic Vinegar</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 cup Sugar</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 cup Dried Cranberries</li>
</ul>
<h4>
Preparation Instructions</h4>
Trim/clean Brussels
sprouts, then cut them in half if desired (or you can leave them whole). Arrange
on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and
pepper and roast at 375 degrees for 25 to 30 minutes, or until brown. <br />
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then
reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.<br />
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on
dried cranberries. Toss and serve immediately.Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com1tag:blogger.com,1999:blog-2156639285362958545.post-24085301428869023722012-01-06T14:23:00.000-08:002012-01-06T14:24:27.557-08:00Spiced Iced Pumpkin CookiesThis weekend is our annual family dinner-go-round. It is a progressive dinner that we do with the family from my grandmother Hazel and her sister Aggie. This year I am in charge of a dessert and the dinner-go-round soup. For the cookies I decided to try something new. My friend had brought over some pumpkin cookies one night, and I really enjoyed them, so I decided to try my hand at it. this is what I came up with. It is spicy, and full of pumpkin. I also added chocolate chips to one of the batches to make pumpkin chocolate chip cookies. It is delightful! So, pumpkin away!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWRqdCoqZH2kuRNNNKLvh2FjR_XFeUE2JjjJ2luA4zTB17K-oMom6ElnVspruWS32z08hpgw4JmLiH0eOqwCx_HnSqoUpZwzu_BW4EiT6mLEN26fu5aAETYy66doxswe7mvKyHONEEjM/s1600/kitchen+of+tasty+chaos+picts+005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWRqdCoqZH2kuRNNNKLvh2FjR_XFeUE2JjjJ2luA4zTB17K-oMom6ElnVspruWS32z08hpgw4JmLiH0eOqwCx_HnSqoUpZwzu_BW4EiT6mLEN26fu5aAETYy66doxswe7mvKyHONEEjM/s320/kitchen+of+tasty+chaos+picts+005.JPG" width="213" /></a>Spiced Iced Pumpkin Cookies <br />
<br />
Ingredients<br />
2 1/2 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
2 teaspoons ground cinnamon<br />
1/2 teaspoon ground nutmeg<br />
1/2 teaspoon ground cloves<br />
1/2 teaspoon salt<br />
1/2 cup butter, softened<br />
1 cup white sugar<br />
1/2 cup brown sugar<br />
1 Tbsp molasses<br />
1 cup canned pumpkin puree<br />
1 egg<br />
1 teaspoon vanilla extract<br />
<br />
2 cups confectioners' sugar<br />
1/2 tsp baking spice<br />
3 tablespoons milk<br />
1 tablespoon melted butter <br />
1/4 cup cream cheese<br />
1 teaspoon vanilla extract<br />
<br />
<br />
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<br />
Directions<br />
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. <br />
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. <br />
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then frost.<br />
To Make icing: Combine confectioners' sugar,baking spice, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-39789309296012649022011-12-19T19:59:00.000-08:002011-12-19T19:59:01.592-08:00Roasted Chile Chicken ChiliMy car was in the shop, so I finally had some time to do some housework. So I looked up soup recipes. I have long wanted to make White Chicken Chile. However, I thought it was more green than white, and I used kidney beans along with the navy beans, because I love kidney beans! I roasted the chiles, though the recipes I saw didn't call for it, but my goodness, I love the taste of roasted chiles! This is a very, very (did I mention very) flavorful broth. It is a little taste bud popping, hot little kick. I really, really like it. It is lower in calories than regular chili, and I have to admit, I like it so much better. I add a dollop of fat free Greek yogurt to slice through the spicy chili and add a bit of creamy texture and contrast. So my recommendation, instead of cleaning your house, make some sassy, spicy, flavorful bowl of happiness.<br />
<br />
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<br />
<h1>
<span style="font-size: large;"><span style="font-family: Verdana;">Sara’s Roasted Chile Chicken Chili</span></span></h1>
<h1>
<span style="font-family: Verdana; font-size: 10.0pt;">Based off of ATK White
Chicken Chili</span></h1>
<div class="MsoNormal" style="line-height: 13.5pt;">
<span style="display: none; font-family: Verdana; font-size: 8.5pt; mso-hide: all;">Hide Video X </span></div>
<h5>
<span style="font-family: Verdana;">Ingredients</span></h5>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="MsoNormal" style="line-height: 19.5pt; margin-left: .75in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">1 </span></b><span style="font-family: Verdana; font-size: 8.5pt; mso-bidi-font-weight: bold;">rotisserie chicken boned and shredded </span><span style="font-family: Verdana; font-size: 8.5pt;"></span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-left: .75in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">1</span></b><span style="font-family: Verdana; font-size: 8.5pt;"> <span class="unit">tablespoon</span> <span class="item">vegetable oil</span> </span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-left: .75in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">1</span></b><span style="font-family: Verdana; font-size: 8.5pt;"> <span class="item">medium jalapeño chiles</span> </span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-left: .75in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">2</span></b><span style="font-family: Verdana; font-size: 8.5pt;"> <span class="item">poblano chiles</span> <span class="specialinstructions">(medium),
stemmed, seeded, and cut into large pieces</span></span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-left: .75in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">2</span></b><span style="font-family: Verdana; font-size: 8.5pt;"> <span class="item">Anaheim</span><span class="item"> chile peppers</span> <span class="specialinstructions">(medium),
stemmed, seeded, and cut into large pieces</span></span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-left: .75in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">1</span></b><span style="font-family: Verdana; font-size: 8.5pt;"> <span class="item">medium onions</span> <span class="specialinstructions">, cut into
large pieces (2 cups)</span></span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-left: .75in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">3</span></b><span style="font-family: Verdana; font-size: 8.5pt;"> <span class="unit">medium cloves</span> <span class="item">garlic</span> <span class="specialinstructions">, minced or pressed through garlic press (about 2
tablespoons)</span></span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-left: .75in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">½ </span></b><span style="font-family: Verdana; font-size: 8.5pt;"><span style="mso-spacerun: yes;"> </span><span class="unit">tablespoon</span> <span class="item">ground cumin</span> </span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-left: .75in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">1 1/2</span></b><span style="font-family: Verdana; font-size: 8.5pt;"> <span class="unit">teaspoons</span> <span class="item">ground coriander</span></span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-left: .75in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">¼ </span></b><span style="font-family: Verdana; font-size: 8.5pt; mso-bidi-font-weight: bold;">tsp chipotle powder</span><span style="font-family: Verdana; font-size: 8.5pt;"></span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-left: .75in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">2</span></b><span style="font-family: Verdana; font-size: 8.5pt;"> <span class="item">(14.5-ounce) cans cannellini beans, or navy beans, or whatever beans
you like! </span></span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-left: .75in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">3</span></b><span style="font-family: Verdana; font-size: 8.5pt;"> <span class="unit">cups</span> <span class="item">chicken broth</span> </span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-left: .75in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">3</span></b><span style="font-family: Verdana; font-size: 8.5pt;"> <span class="unit">tablespoons</span> <span class="item">fresh lime juice</span> <span class="specialinstructions">(from 2 to 3 limes)</span></span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-left: .75in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">1/4</span></b><span style="font-family: Verdana; font-size: 8.5pt;"> <span class="unit">cup</span> <span class="item">minced fresh cilantro leaves</span> </span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-left: .75in; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">4</span></b><span style="font-family: Verdana; font-size: 8.5pt;"> <span class="item">scallions</span> <span class="specialinstructions">, white and light
green parts sliced thin</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkv0h3N2wYC_C1zlqYYBuqf6U0IgotO6CA1qAdDrmvm4ROnYjFMObgCdKt48oyPcUfOQLygSJQtykUwwoVglZN4ZeK41CO8fOaHysCMj1tU8PgNYO0Lft5cPV6_ZdJH2ZRK7pywclOt-s/s1600/kitchen+of+tasty+chaos+picts+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkv0h3N2wYC_C1zlqYYBuqf6U0IgotO6CA1qAdDrmvm4ROnYjFMObgCdKt48oyPcUfOQLygSJQtykUwwoVglZN4ZeK41CO8fOaHysCMj1tU8PgNYO0Lft5cPV6_ZdJH2ZRK7pywclOt-s/s320/kitchen+of+tasty+chaos+picts+010.JPG" width="320" /></a></div>
<h5>
<span style="font-family: Verdana;">Instructions</span></h5>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 11.25pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: Verdana; font-size: 8.5pt;">1.
Roast peppers and peel.<span style="mso-spacerun: yes;"> </span>Discard ribs and
seeds from <span style="mso-spacerun: yes;"> </span>jalapeño; mince flesh. In
food processor, process poblano chiles, Anaheim
chiles, and onions until consistency of chunky salsa. </span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 11.25pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: Verdana; font-size: 8.5pt;">2.
Add oil to stock pot. <span style="mso-spacerun: yes;"> </span>Add minced
jalapeños, chile-onion mixture, garlic, cumin, chipotle powder, and 1/4
teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften,
about 10 minutes. Add broth, chicken and cilantro </span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 11.25pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="font-family: Verdana; font-size: 8.5pt;">Simmer
and serve.. <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 11.25pt; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 8.5pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><img alt="*" height="9" src="PicExportError" width="9" /><span style="font: 7.0pt "Times New Roman";">
</span></span></span><b><span style="font-family: Verdana; font-size: 8.5pt;">Per Serving:</span></b><span style="font-family: Verdana; font-size: 8.5pt;"></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: 11.25pt; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Verdana; font-size: 8.5pt;">Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g;
Fiber 7 g; </span></div>Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-4369680204807431352011-10-14T18:33:00.000-07:002011-10-14T18:33:56.369-07:00Sara’s Butternut Squash and Vegetable SoupI still had a bunch of butternut squash leftover from making the muffins. I wanted to do something different with it, and I wanted to give into making something involving brown sugar and...no that's it....brown sugar, but I decided I should do something more healthy, nutritious and warm. Well, it is suppose to be fall already...who cares if it is 100 degrees. So I looked through several recipes and they didn't really have what I was looking for, so I made a compilation recipe and it works for me!!! some recipes puree all the vegetables after being cooked, but I like seeing my veggies. So, for my first squash soup I am pleased. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRK9hJQ4TB4EboNw3W6DG7LbiXqCP84kuyiGM3AYs9ERAC7uXJ4y2WnaMnbXggZfxBqHdUojOP9E274297pVSVpAGdWQu1WL-5ATdxVGMNUAnhgpdgSEi3EmA5HzXqKHaHPX3x6t-DwJc/s1600/kitchen+of+tasty+chaos+picts+003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEloNeoxIsTv40zUn5X7Dlc-xcuFsYOruESyx9J4AQVB7lWWzlYvi1D5tXSzajPVCR-ib6-52PDd8tl8Cs4HYtN4sOzOCTNBh_GkDk4bFIYPU0a6LJgAESt8pVKminsGHm63Ip5AneJKs/s1600/kitchen+of+tasty+chaos+picts+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEloNeoxIsTv40zUn5X7Dlc-xcuFsYOruESyx9J4AQVB7lWWzlYvi1D5tXSzajPVCR-ib6-52PDd8tl8Cs4HYtN4sOzOCTNBh_GkDk4bFIYPU0a6LJgAESt8pVKminsGHm63Ip5AneJKs/s320/kitchen+of+tasty+chaos+picts+006.JPG" width="320" /></a></div>
<br />
<br />
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<br />
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: #666666; font-family: Verdana; font-size: 8.0pt;">Sara’s Butternut<span style="mso-spacerun: yes;"> </span>Squash and Vegetable Soup</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRK9hJQ4TB4EboNw3W6DG7LbiXqCP84kuyiGM3AYs9ERAC7uXJ4y2WnaMnbXggZfxBqHdUojOP9E274297pVSVpAGdWQu1WL-5ATdxVGMNUAnhgpdgSEi3EmA5HzXqKHaHPX3x6t-DwJc/s1600/kitchen+of+tasty+chaos+picts+003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRK9hJQ4TB4EboNw3W6DG7LbiXqCP84kuyiGM3AYs9ERAC7uXJ4y2WnaMnbXggZfxBqHdUojOP9E274297pVSVpAGdWQu1WL-5ATdxVGMNUAnhgpdgSEi3EmA5HzXqKHaHPX3x6t-DwJc/s200/kitchen+of+tasty+chaos+picts+003.JPG" width="200" /></a></div>
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<li class="MsoNormal" style="background: white; color: #666666; line-height: 12.0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana; font-size: 8.0pt;">2
tablespoons butter</span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 12.0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana; font-size: 8.0pt;">1
small onion, chopped</span></li>
</ul>
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<li class="MsoNormal" style="background: white; color: #666666; line-height: 12.0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana; font-size: 8.0pt;">2
stalk celery, chopped </span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 12.0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana; font-size: 8.0pt;">2
medium carrot, chopped</span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 12.0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana; font-size: 8.0pt;">2
medium potatoes, cubed</span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 12.0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana; font-size: 8.0pt;">1
medium butternut squash - peeled, seeded, roasted and pureed</span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 12.0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana; font-size: 8.0pt;">1 (32
fluid ounce) container chicken or vegetable stock</span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 12.0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana; font-size: 8.0pt;">½ - ¾
cup of plain greek yogurt</span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 12.0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana; font-size: 8.0pt;">salt
and freshly ground black pepper to taste</span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 12.0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana; font-size: 8.0pt;">1/2
teaspoon dried marjoram</span></li>
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teaspoon ground cayenne pepper</span></li>
<li class="MsoNormal" style="background: white; color: #666666; line-height: 12.0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Verdana; font-size: 8.0pt;">1/8
teaspoon nutmeg</span></li>
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of curry powder</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfUghTIthUsqDeOQAMr3RZFwXyk0AXLj8faKTqnvQHlK4raZ0mWlrb231wiDXo6GZNx6v_mQHVyW9TAUIXX3Nfg9DPZOrtDI6HmJ1PKBDHNtkc7LJYnnkpmDbN5Br23RUFrqjtOxM_bE/s1600/kitchen+of+tasty+chaos+picts+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfUghTIthUsqDeOQAMr3RZFwXyk0AXLj8faKTqnvQHlK4raZ0mWlrb231wiDXo6GZNx6v_mQHVyW9TAUIXX3Nfg9DPZOrtDI6HmJ1PKBDHNtkc7LJYnnkpmDbN5Br23RUFrqjtOxM_bE/s320/kitchen+of+tasty+chaos+picts+007.JPG" width="320" /></a></div>
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<span style="color: #666666; font-family: Verdana; font-size: 8.0pt;">Melt 2 Tbsp of butter in a large saucepan, add onion and
sauté until soft, add garlic, celery, carrots, potatoes and sauté until cooked,
add spices.</span></div>
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<span style="color: #666666; font-family: Verdana; font-size: 8.0pt;">When everything is cooked add pureed squash, yogurt and
chicken stock, simmer for 20 minutes.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="color: #666666; font-family: Verdana; font-size: 8.0pt;">(roasted sweet potatoes would also be nice in this soup)</span></div>
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<span style="color: #666666; font-family: Verdana; font-size: 8.0pt;">To prepare butternut squash cut it in half, scoop out
seeds.<span style="mso-spacerun: yes;"> </span>Place face down on a baking sheet
and bake it, , at 400F for 30 to 40 minutes (depending on the size). Let cool,
the flesh scoops out easily with a spoon.</span></div>Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-25989276369685633392011-10-11T16:38:00.000-07:002011-10-11T16:38:54.501-07:00Kid Approved Butternut Squash Muffins with Citrus Glaze<!--[if gte mso 9]><xml>
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I saw this recipe and had to try it, because I have been having such a blast cooking squash this fall that I just had to give a whirl. I took them to my sister's house when I went to babysit and her three children and the children devoured them...and I mean devoured them. I liked them also. I made a few changes to Jamie Oliver's recipe...adding more squash spices and citrus juice, and I didn't have any nuts, so I didn't add any, which was fine for the children. So give it a try, sneak in the squash.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sre3e5xLSOHl_qlJkmCHpt_nisvd_DdVevFauUTvH7eueROypvw3s4B1-SHa0Q1qsAnaKHgqE40hKMJ23WeFuLimrBi4gJb8MhsUJ0B8sy50-qEwscWPfKzFPIZ4htzZjYJbDg_qr2o/s1600/kitchen+of+tasty+chaos+picts+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sre3e5xLSOHl_qlJkmCHpt_nisvd_DdVevFauUTvH7eueROypvw3s4B1-SHa0Q1qsAnaKHgqE40hKMJ23WeFuLimrBi4gJb8MhsUJ0B8sy50-qEwscWPfKzFPIZ4htzZjYJbDg_qr2o/s320/kitchen+of+tasty+chaos+picts+007.JPG" width="320" /></a></div>
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Jamie Oliver’s Butternut Squash Muffins with Citrus Glaze</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGY__xDcLEfiAqH0_7UPKxxJYs_Dese-qCE0fA61ivQM-LDdZWqrpAGulFBdQyFaPDaW-zFwhdN0By6QW-LeCn-f_YsNOROuuYedBtUUKUllBxRSglMk3S4vDfr80K74PRAsI08Ufhx0/s1600/kitchen+of+tasty+chaos+picts+004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGY__xDcLEfiAqH0_7UPKxxJYs_Dese-qCE0fA61ivQM-LDdZWqrpAGulFBdQyFaPDaW-zFwhdN0By6QW-LeCn-f_YsNOROuuYedBtUUKUllBxRSglMk3S4vDfr80K74PRAsI08Ufhx0/s320/kitchen+of+tasty+chaos+picts+004.JPG" width="320" /></a>2 cups of cooked and mashed butternut squash</div>
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¼ cup brown sugar</div>
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4 large eggs</div>
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1 teaspoon vanilla</div>
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Dash of salt</div>
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2 ½ cups flour</div>
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2 teaspoons baking powder</div>
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Handful of walnuts</div>
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1 teaspoon ground cinnamon</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdf1ICgAXTW29gJ-VNbsCpM2KssZ8L5dMJRPgRI2ItA2QVQEjUsRIRj_eLVl2AaXro7_tYwYAyRwaCwQD_5io2MonTQBoDobtCICDI3EcV0ipuk72LMgUq-TzhWauHXfhvpH7qR22lWAg/s1600/kitchen+of+tasty+chaos+picts+006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdf1ICgAXTW29gJ-VNbsCpM2KssZ8L5dMJRPgRI2ItA2QVQEjUsRIRj_eLVl2AaXro7_tYwYAyRwaCwQD_5io2MonTQBoDobtCICDI3EcV0ipuk72LMgUq-TzhWauHXfhvpH7qR22lWAg/s320/kitchen+of+tasty+chaos+picts+006.JPG" width="320" /></a>Dash of ginger and cloves</div>
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¾ cup oil</div>
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<br /></div>
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Citrus Glaze</div>
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Zest of 1 clementine, orange or tangelo</div>
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Zest of <span style="mso-spacerun: yes;"> </span>1 lemon</div>
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Juice of ½ lemon and ½ a Clementine (orange or tangelo)</div>
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½ teaspoon of vanilla</div>
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½ cup of greek yogurt</div>
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1 cup of powdered sugar</div>
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<br /></div>
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<span style="font-family: Tahoma; font-size: 8.5pt;">Preheat the oven to 350°F.</span></div>
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<br /></div>
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<span style="font-family: Tahoma; font-size: 8.5pt;"><span style="mso-spacerun: yes;"> </span>Line your muffin tins with paper cups.</span></div>
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Whiz the squash
in a food processor until finely chopped. Add the sugar, and eggs. Add a pinch
of salt, the flour, baking powder, walnuts, cinnamon and <span style="mso-spacerun: yes;"> </span>oil and whiz together until well beaten. You
may need to pause the machine at some point to scrape the mix down the sides
with a rubber spatula. Try not to overdo it with the mixing – you want to just
combine everything and no more. Fill the paper cups with the muffin mixture.
Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are
cooked properly by sticking a wooden skewer or a knife right into one of the
cakes – if it comes out clean, they’re done. If it’s a bit sticky, pop them
back into the oven for a little longer. Remove from the oven and leave the
cakes to cool on a wire rack.As soon as the muffins are in the oven, make your
runny frosted topping. Place most of the clementine zest, all the lemon zest and
the citrus juice in a bowl. Add the yogurt, powdered sugar, vanilla and mix
well. Taste and have a think about it – adjust the amount of lemon juice or
icing sugar to balance the sweet and sour. Put into the fridge until your cakes
have cooled down, then spoon the topping onto the muffins.</div>
Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0tag:blogger.com,1999:blog-2156639285362958545.post-7669935371802596262011-10-02T19:50:00.000-07:002011-10-02T19:58:37.500-07:00Lemon Cream Cheese Bars...Stop me now!Why do I feel that I must outdo myself? Well, a friend of mine requested lemon bars for his birthday. He then added, he would like them to have cream cheese. I have the best lemon bar recipes ever, and so I had to decide how to add cream cheese and cross my fingers. and drumroll please...........they were amazing!!!! So, have some wicked awesome lemony tart sweet fun!!! Note: if you prefer just a lemon bar, take out the cream cheese mix and you will be able to have my favorite lemon bar recipe, and I have tried quite a few, and this one is the clear winner. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrigjEmptja9SlrqzZvd7iuuh_snzuulXNMW4U7VKPPMAdUBi4HZSWEYbQtdx0FKfx1NngVu5evjv_hL8F67QH8hVLr9No425y95W-6agBQoUq9paGd33ZQ53Egosblvoyj9VPoXBsgZI/s1600/kitchen+of+tasty+chaos+picts+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrigjEmptja9SlrqzZvd7iuuh_snzuulXNMW4U7VKPPMAdUBi4HZSWEYbQtdx0FKfx1NngVu5evjv_hL8F67QH8hVLr9No425y95W-6agBQoUq9paGd33ZQ53Egosblvoyj9VPoXBsgZI/s320/kitchen+of+tasty+chaos+picts+016.JPG" width="320" /></a></div>
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Lemon Cream Cheese Bars</div>
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Cream together:</div>
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1 cup butter or margarine</div>
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½ cup powdered sugar</div>
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<br /></div>
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Add and mix well:</div>
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½ teaspoon salt</div>
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2 cups flour</div>
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<br /></div>
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Pat into a 9” x 13” greased baking pan. Bake at 350 degrees for 15 to 20 minutes. </div>
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<br /></div>
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Mix together and pour over hot crust:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCjH6QRaENtBY1fRvcq4iC0BGOo5HgLbSDB8T_oRIffSNJ9yu7OHMB6DeTuMWv0WcGWKDmg6-R_3CKN6_RJG9itGAn1JgqQmnhFJOKkSBHLkoo0MVGh0s0EzGPIWqipJjwDDnC6RI8zQ/s1600/kitchen+of+tasty+chaos+picts+011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCjH6QRaENtBY1fRvcq4iC0BGOo5HgLbSDB8T_oRIffSNJ9yu7OHMB6DeTuMWv0WcGWKDmg6-R_3CKN6_RJG9itGAn1JgqQmnhFJOKkSBHLkoo0MVGh0s0EzGPIWqipJjwDDnC6RI8zQ/s320/kitchen+of+tasty+chaos+picts+011.JPG" width="320" /></a> </div>
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<br /></div>
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1 package cream cheese</div>
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1/2 cup sugar</div>
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1/4 cup plain greek yogurt (or sour cream)</div>
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1/4 cup lemon juice</div>
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<br /></div>
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Then mix and add to the top of the cream cheese layer</div>
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4 eggs, beaten slightly</div>
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2 cups sugar</div>
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½ tsp baking powder</div>
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¼ cup flour</div>
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¼ cup lemon juice (and maybe a splash or two or three or four more)</div>
<br />
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Rind of one lemon, grated (and then maybe one or two more rinds, if you like it tart and sassy)</div>
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<br /></div>
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Bake at 350 degrees for 20-25 minutes. When done, sprinkle with powdered sugar.</div>
Sara Leehttp://www.blogger.com/profile/02594198868443823834noreply@blogger.com0