tag:blogger.com,1999:blog-11322208436043122442024-02-20T15:31:04.700-08:00designSMITHbeautiful, lovely, and endearingdesignSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.comBlogger175125tag:blogger.com,1999:blog-1132220843604312244.post-73606938438794039572010-07-09T14:34:00.000-07:002010-07-09T14:54:08.311-07:00tiramisu cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiypcJ-BNzJXrEUc4li8SzI4KJDxOVB-wX8CENY4mwEXwEL7gdP9WXJ8l3nMrA_t-zYNffycDMxjGjyUujDrCZEZ6tFsp7N6TG2jrHjVxRK0P264F3fJdAemCJu2ZnEf76xJTOHp4TrqaUr/s1600/tiramisu-cheesecake.gif"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiypcJ-BNzJXrEUc4li8SzI4KJDxOVB-wX8CENY4mwEXwEL7gdP9WXJ8l3nMrA_t-zYNffycDMxjGjyUujDrCZEZ6tFsp7N6TG2jrHjVxRK0P264F3fJdAemCJu2ZnEf76xJTOHp4TrqaUr/s400/tiramisu-cheesecake.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5492023312162363778" /></a><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#666666;">Sorry I've been remiss in posting. I made this cheesecake a few weeks back at the request of a friend. He always asks for cheesecake and then another friend wanted chocolate (not my 1st choice in deserts). This combo of ideas (cheesecake and chocolate) made me think of tiramisu. I didn't think tiramisu actually met his request, so I adapted the idea to a traditional NY cheesecake.</span></span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><b>Tiramisu Cheesecake</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">12 oz. ladyfingers, crumbled</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">4 T. butter, melted</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">15 T. coffee flavored liqueur</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">3 (8 oz.) packages cream cheese</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">8 oz. mascarpone (or sub ricotta)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 T. instant expresso</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 c. sugar</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">2 eggs</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">4 T. all-purpose flour</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 oz. semisweet chocolate square, grated</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1. Preheat oven to 350 deg. F.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">2. Crumble the ladyfingers in a food processor (or by hand). Mix crumbs with melted butter. Moisten with 5 T. of coffee liqueur. Press into the bottom of a 9 in springform pan.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">2. In a large bowl, mix cream cheese, mascarpone, and sugar until smooth. Add the instant expresso and remaining 10 T. coffee liqueur. Mix. Add the eggs and the flour; mix slowly until smooth. Do not over-mix. If cheesecake batter is too thick (mascarpone consistency can vary) add a little cream. Pour batter into crust.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">3. Place pan on middle rack in oven and bake for 40-45 minutes. Turn off the heat, and open the oven door. Leave cake to cool for 20 minutes. Remove from oven and allow to finish cooling. Refrigerate for three hours or overnight. Immediately before serving, grate the semi-sweet chocolate on top. </span></span></span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-48017449922844765992010-05-26T08:00:00.000-07:002010-05-26T08:00:04.128-07:00Kale, Tomato, and Rice Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwM9BIlexU6NlOgZSlMi8RZRYYk_nrkAS2tMW87nMSiXGT_slpX2gi-S6uj8gEvjHy2h96Ay7-2oukiC6WxcVsfdH-5dogYfUITYIyEJn3lsMCIAzqgdoyCA87_q0GvHnOWotEi_3zcFG/s1600/kale,-tomato,-and-rice-soup.gif"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwM9BIlexU6NlOgZSlMi8RZRYYk_nrkAS2tMW87nMSiXGT_slpX2gi-S6uj8gEvjHy2h96Ay7-2oukiC6WxcVsfdH-5dogYfUITYIyEJn3lsMCIAzqgdoyCA87_q0GvHnOWotEi_3zcFG/s400/kale,-tomato,-and-rice-soup.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5475296864829003586" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#666666;"><b><div style="text-align: justify;"><span class="Apple-style-span" style="font-weight: normal;">This soup is my own invention and I really like it. It is savory, chewy and filling. I used my remaining washed and trimmed carrot greens, but you can substitute parsley if you prefer. Carrot greens are a good substitute for parsley and convenient if you get your carrots with their tops. When using carrot greens - trim, wash, and dry the leaves and discard the stems (I reserve for stock). A few beans, especially cannelloni, would be really good in this soup - or a few fresh green beans added at the end. Bon appetite! </span></div><div><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">Kale, Tomato, and Rice Soup</span></span></div></b></span></span><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1/2 large onion, diced</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">2 T. olive oil</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">3/4 c. brown rice</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">8 c. stock (and/or water)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 bunch kale (~150 g), chiffonaded</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">2 c. carrot greens, chopped (or substitute parsley)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 can tomatoes, diced (italian flavored)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1/2 large shallot, sliced (~50 g)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1-2 cloves garlic, chopped</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">salt and pepper, to taste</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">grated cheese, if desired</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1. Saute onion in olive oil. Add brown rice and stock (and/or water), cover and reduce heat. Cook until rice is nearly done (~40 minutes).</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">2. Add kale, carrot greens, tomatoes, shallots, and garlic. Add more water, if needed. Simmer for 5 minutes. Adjust salt and pepper. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">3. Serve with cheese and enjoy!</span></span></span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-73722576523367795492010-05-24T07:59:00.000-07:002010-05-24T20:30:53.534-07:00moroccan rice pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMJkK-Dxgu2kEltcawcu8h7SkYhwFerhpTXiSZS8bPYFewUH4_5IF9gTaYNza238ZYrmNvquz2jTBlf9dtGjCGCFEBHKj4PG-kg6qa_eEGCpYW03rb1teW-DKP0K0F3nBO5VV_T2q_uqW/s1600/rice-pudding.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMJkK-Dxgu2kEltcawcu8h7SkYhwFerhpTXiSZS8bPYFewUH4_5IF9gTaYNza238ZYrmNvquz2jTBlf9dtGjCGCFEBHKj4PG-kg6qa_eEGCpYW03rb1teW-DKP0K0F3nBO5VV_T2q_uqW/s200/rice-pudding.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5474666246471118594" /></a><span class="Apple-style-span" style="font-family:arial, serif;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(102, 102, 102); ">Recently, on <i><a href="http://splendidtable.publicradio.org/listings/100515/"><b><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="text-decoration: none;">The Splendid Table</span></span></b></a></i> a guest suggested adding orange flower water to rice pudding (and many other foods) and I decided to adapt a traditional rice pudding recipe to give a moroccan twist. <a href="http://en.wikipedia.org/wiki/Orange_flower_water"><b><span class="Apple-style-span" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">Orange flower water</span></span></b></a> is frequently used in north African and middle eastern cuisine. This pudding is also flavored by cinnamon and raisins.</span></div></span><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;">I took this pudding to a bbq this past weekend and it was big hit (and complements from people who self-profess hating rice pudding).</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"><b>Moroccan Rice Pudding</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">4 c. whole milk</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1/4 c. raw long-grain rice</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1/2 c. sugar</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1/2 t. salt</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1/2 c. raisins, soaked and drained</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1 T. orange flower water</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1/2 t. cinnamon</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1. Preheat oven to 300 deg. F</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">2. Mix the milk, rice, sugar, and salt in a six-cup buttered casserole and bake, uncovered, two hours stirring the mixture every half hour.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">3. Drain soaked raisins and add to the pudding. Add the orange flower water and cinnamon. Mix carefully.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">4. Bake the pudding (without stirring) for another half hour, or until rice is tender. Serve warm or cold.</span></span></span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-25885206034335898092010-05-13T12:00:00.000-07:002010-05-13T12:00:01.284-07:00caramelized turnips<img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKGXNChkWBJfyzeKrzFWtX8MSXYDb9D56nRk3eqKTmNFzSIIT_5KMJ15-OhYsN2RKhm8e69TJfB8Bh7R-H9g6hblxuWiRTXxHr3DHEydey22kUVnPCz1a_tqPcPUw1-CE9poHZSmTgl0F/s400/caramelized-turnips.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5470178608470884226" /><div style="text-align: justify; "><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium; "><span class="Apple-style-span" style="text-decoration: none;">Looking to try something new with the bunch of jr. turnips I got in my last box, I came across caramelizing. It is a simple task and delicious with some fresh spring greens. The sauce from caramelizing act as a sweet and savory dressing. I also paired this with crumbled feta and soft boiled eggs.</span></span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="text-decoration: none;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">caramelized turnips</span></span></b></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="text-decoration: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">1 bunch turnips</span></span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="text-decoration: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">1/3 c.+ chicken stock </span></span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="text-decoration: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">1/2-1 T. butter</span></span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="text-decoration: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">1-2 T. white sugar</span></span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="text-decoration: none;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">Wash or peel the turnips. Reserve the greens for the salad. Slice or dice the turnips. Simmer in stock for 10-15 minutes until tender and majority of stock evaporates. Add butter; when melted sprinkle with sugar. Cook to a brown, sticky coating (a few minutes). Serve hot.</span></span></span></span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-82723856012580818802010-05-11T12:31:00.001-07:002010-05-11T12:46:57.126-07:00ratatouille<img style="text-align: justify;text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBWK58bXuQ5xqrLDvgnIRdS10K74rneCSASJo3tCDYG8Qw_xbtq8KxVbTHvOpYYVXq-IxonfzLb8qX42g1mfQFSBWA89740vZpZEVA32Fmnt9InyQxGQ_4XgXTAh0MtSkJrmdaRdK-jbB/s400/ratatouille.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5470097568582719666" /><div style="text-align: justify; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; "><span class="Apple-style-span" style="font-family:arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBWK58bXuQ5xqrLDvgnIRdS10K74rneCSASJo3tCDYG8Qw_xbtq8KxVbTHvOpYYVXq-IxonfzLb8qX42g1mfQFSBWA89740vZpZEVA32Fmnt9InyQxGQ_4XgXTAh0MtSkJrmdaRdK-jbB/s1600/ratatouille.gif" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">I missed that animated movie from a few years back that brought ratatouille back to our dinner plates, but it is still on my mind. So delicious and can be eaten hot or cold; as an appetizer or as a lunch; and so many veggies (and tomatoes, my favorite!!!). I like to eat this as a dip with some homemade bread</span></a><span class="Apple-style-span" style="color:#666666;">. It takes awhile to cook, so start early otherwise you'll eat most of your bread before the ratatouille is ready!</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">ratatouille</span></span></b></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">1/3 c. olive oil</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">2+ garlic cloves, chopped</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">1 onion, sliced</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">2 zucchini, sliced</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">1 eggplant, peeled and chopped</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">3 T. flour</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">2 green peppers, seeded & sliced</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">5 ripe tomatoes, peeled and sliced</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">red wine, optional</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">salt and pepper</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">1 T. capers</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">1. Heat oil in a large skillet. Add the onion and saute until transparent. Flour the sliced/chopped zucchini and eggplant. Add garlic to onions and saute for about 30 seconds.</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">2. Add squash, eggplant, and green peppers to skillet. Cover and cook slowly for about 1 hour.</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">3. Add the tomatoes and red wine. Simmer, uncovered, until the mixture is thick (may take more than an hour). Season with salt and pepper. Add capers during last fifteen minutes of cooking. Serve hot or cold with fresh bread. </span></span></span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-21511375840136510912010-04-26T08:00:00.000-07:002010-04-26T08:00:06.196-07:00cold potato leek soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIp8mK_bwKG1INhUuDSwe_93TLXARcI9-MnVVLYZ-B2yeaeGIsw0OQtL9nHBoBPFviUclNT1yjXD65ePlNsXYxuJQFe4ufcos390V2_5qu-thtTCJJEPjPV_tbUbtEGcF56ksBbABI2xBL/s1600/potato-leek-soup.gif" style="text-decoration: none;"><img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIp8mK_bwKG1INhUuDSwe_93TLXARcI9-MnVVLYZ-B2yeaeGIsw0OQtL9nHBoBPFviUclNT1yjXD65ePlNsXYxuJQFe4ufcos390V2_5qu-thtTCJJEPjPV_tbUbtEGcF56ksBbABI2xBL/s400/potato-leek-soup.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5463544255557543698" /><span class="Apple-style-span" style="font-family:arial;"></span></a><span class="Apple-style-span" style="font-family:arial;"><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIp8mK_bwKG1INhUuDSwe_93TLXARcI9-MnVVLYZ-B2yeaeGIsw0OQtL9nHBoBPFviUclNT1yjXD65ePlNsXYxuJQFe4ufcos390V2_5qu-thtTCJJEPjPV_tbUbtEGcF56ksBbABI2xBL/s1600/potato-leek-soup.gif" style="text-decoration: none;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; "></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIp8mK_bwKG1INhUuDSwe_93TLXARcI9-MnVVLYZ-B2yeaeGIsw0OQtL9nHBoBPFviUclNT1yjXD65ePlNsXYxuJQFe4ufcos390V2_5qu-thtTCJJEPjPV_tbUbtEGcF56ksBbABI2xBL/s1600/potato-leek-soup.gif" style="text-decoration: none;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#666666;">Always in the mood for soup, I decided to make this cold potato leek soup for my lunch and served it with camembert, rice thins, and iced tea. It tastes like spring.</span></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, serif; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><b>Potato Leek Soup</b></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, serif; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 lb. potatoes, peeled and cubed</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, serif; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">6 1/2 c. homemade stock</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, serif; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">4 medium leeks, trimmed and washed</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, serif; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">2/3 c. sour cream</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, serif; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">salt and pepper</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, serif; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1. Boil potatoes in the stock in a stockpot. Reduce heat and simmer for 15-20 minutes</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, serif; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">2. When the potatoes are barely tender, add the leeks. Season with salt and simmer for an additional 10-15 minutes. You can thin the soup with additional stock or water, if desired.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">3. Puree the soup with the aid of a hand blender. Add the sour cream to garnish, if desired. </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIp8mK_bwKG1INhUuDSwe_93TLXARcI9-MnVVLYZ-B2yeaeGIsw0OQtL9nHBoBPFviUclNT1yjXD65ePlNsXYxuJQFe4ufcos390V2_5qu-thtTCJJEPjPV_tbUbtEGcF56ksBbABI2xBL/s1600/potato-leek-soup.gif" style="text-decoration: none;"> </a></span></span></span></div></span>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-26048878658842998652010-04-16T06:00:00.000-07:002010-04-16T06:00:11.871-07:00kale raab stirfry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjmuABUbJ1fOY1Pc5iln7hQEl79GJp9S4Cstu4x-6_vbcikHVZGeSAWwT4mAhAbS3Gdxr9tPSMFcShC2Qo5yIvAPWjx_YHi6bSO1KorZGx0oZ3IoGl86tCQqwmIDrpOaS57HLUylk9coJ/s1600/kale-raab-stirfy.gif" style="text-decoration: none;"><img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjmuABUbJ1fOY1Pc5iln7hQEl79GJp9S4Cstu4x-6_vbcikHVZGeSAWwT4mAhAbS3Gdxr9tPSMFcShC2Qo5yIvAPWjx_YHi6bSO1KorZGx0oZ3IoGl86tCQqwmIDrpOaS57HLUylk9coJ/s400/kale-raab-stirfy.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5459746796851971474" /><span class="Apple-style-span" style="font-family:arial;"></span></a><span class="Apple-style-span" style="font-family:arial;"><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjmuABUbJ1fOY1Pc5iln7hQEl79GJp9S4Cstu4x-6_vbcikHVZGeSAWwT4mAhAbS3Gdxr9tPSMFcShC2Qo5yIvAPWjx_YHi6bSO1KorZGx0oZ3IoGl86tCQqwmIDrpOaS57HLUylk9coJ/s1600/kale-raab-stirfy.gif" style="text-decoration: none;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; "><span class="Apple-style-span" style="font-family:arial;"></span></span></a><span class="Apple-style-span" style="font-family:arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjmuABUbJ1fOY1Pc5iln7hQEl79GJp9S4Cstu4x-6_vbcikHVZGeSAWwT4mAhAbS3Gdxr9tPSMFcShC2Qo5yIvAPWjx_YHi6bSO1KorZGx0oZ3IoGl86tCQqwmIDrpOaS57HLUylk9coJ/s1600/kale-raab-stirfy.gif" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">The latest food box came with another vegetable in which I was unfamiliar: kale raab.</span></a><span class="Apple-style-span" style="color:#666666;"> I found little information about this vegetable, but it is apparently over-wintered kale.</span><span class="Apple-style-span" style="color:#666666;"> The flyer with the box suggested a recipe that involved blanching. I decided to fashion a stir-fry, but blanched the kale first (this is supposed to make it less bitter, but it tasted sweet to me). I used the whole plant: stems, leaves, and flowers. The stir fry was </span><span class="Apple-style-span" style="color:#666666;">delicious, fresh, and crisp. </span></span></div></span><div style="text-align: justify;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;"><b>Kale Raab stirfry</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(102, 102, 102); ">2 t. oil (high smoke point, I use grapeseed oil)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">1 bunch kale raab</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">5 oz. chicken</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(102, 102, 102); ">1 sm. head broccoli</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(102, 102, 102); ">1-2 spring onions</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">1 sm. zucchini</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">1 red bell pepper</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">2 T. soy sauce</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">brown rice, to serve</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">1. Clean and chop all vegetables into bite size pieces. Prepare chicken, or other protein (I used some pre-cooked chicken from a roasted chicken) by chopping and tearing into bite size pieces.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">2. <a href="http://www.ehow.com/how_13887_blanch-vegetables.html"><b><span class="Apple-style-span" style="color:#333333;">Blanch</span></b></a> kale raab in boiling water.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">3. When kale is in water bath, begin to heat wok. When wok is hot, add oil. Spread around surface and begin to cook/crisp chicken (or other protein). Add broccoli, onions, zucchini, and red bell pepper. Let cook for 1-2 minutes. Add drained kale raab. Mix well. Cook for a few minutes (taste kale raab to determine when it's cooked). Dash with soy sauce.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">4. Serve with brown rice. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">Yield: 2-4 servings</span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-47112352949409243102010-04-14T06:00:00.000-07:002010-04-15T15:24:27.664-07:00tart salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwFkVKzI85kmiaHEx0T-_6m5QmPbwUs24tARezxTUeEHOsMOBiYb23RBgAorN_zl-3mh7p7j2L7qvx3lypnuiPG4CS1auc-WXed_C4usikpCRC_KZbTv25sBl-eJ4sxxM49QldZ1zm1Sq/s1600/cutie-salad.gif" style="text-decoration: none;"><img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwFkVKzI85kmiaHEx0T-_6m5QmPbwUs24tARezxTUeEHOsMOBiYb23RBgAorN_zl-3mh7p7j2L7qvx3lypnuiPG4CS1auc-WXed_C4usikpCRC_KZbTv25sBl-eJ4sxxM49QldZ1zm1Sq/s400/cutie-salad.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5459745055452404786" /></a><div style="text-align: justify;"><span class="Apple-style-span"></span><span class="Apple-style-span" style="font-family:arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwFkVKzI85kmiaHEx0T-_6m5QmPbwUs24tARezxTUeEHOsMOBiYb23RBgAorN_zl-3mh7p7j2L7qvx3lypnuiPG4CS1auc-WXed_C4usikpCRC_KZbTv25sBl-eJ4sxxM49QldZ1zm1Sq/s1600/cutie-salad.gif" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">I know some people who always make the same salad which seems so boring! I like to try different types of salads as the seasons change and this is a great winter - early spring transition salad. This salad calls for some hearty greens (romaine), fresh citrus (cuties) cheese (feta), slivered almonds, and balsamic vinegar. I really enjoy the the tart contrast between the sweet clementines and balsamic vinegar.</span></a></span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-71301454852364057622010-04-13T14:39:00.000-07:002010-04-13T14:52:58.993-07:00Food Budget<div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(102, 102, 102); font-family:arial, serif;">Like many people these days, I have a pretty tight budget but I like to eat well. I consider my heavy reliance on staples, buying few processed foods and rarely eating out as part of my savings, but I also prefer organic (although I don't eat 100% organic), higher quality ingredients, and lots of fresh produce might be counter-balancing these cost savings measures. There are many reasons that I prefer organic and un-processed food but my strongest motivation is my belief in its health effects and any cost increase I consider a long term investment in my health. I recently ran across this <a href="http://www.cnpp.usda.gov/Publications/FoodPlans/2008/CostofFoodFeb08.pdf"><b><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="text-decoration: none;">USDA food plan chart</span></span></b></a> on typical costs based on sex/age/type of plan. I am happy to see my typical budget falls between the thrifty plan and low-cost plan. I guess I'm doing all right after all.</span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-7782910152933642812010-04-05T19:11:00.000-07:002010-04-05T19:36:43.763-07:00white bean and tomato melange<div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s400/bean-casssarole.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5456841560088736386" /><span class="Apple-style-span" style="color:#666666;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s1600/bean-casssarole.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">I've mentioned my absolute adoration of white beans before, well I almost feel as strongly about tomatoes and thought this would be a good day to pair them. </span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s1600/bean-casssarole.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">I also thought it would be a good chance to use some fresh organic veggies from my box. This is a simple dish, especially if you use canned beans (but I always soak and cook mine). Use the following recipe either as a jumping off point or follow it directly.</span></a> This makes a delicious meal that would travel and warm easily for lunches. Serve with a salad or fruit.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s1600/bean-casssarole.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;"><br /></span></a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s1600/bean-casssarole.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">White Bean and Tomato Melange</span></span></a></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s1600/bean-casssarole.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s1600/bean-casssarole.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">1/2 lb. dried white beans, soaked and cooked (or 1-2 cans of beans, rinsed)</span></span></a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s1600/bean-casssarole.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">56 g (1 serv.) of a pasta shape, cooked to package directions (or a little less)</span></span></a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s1600/bean-casssarole.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s1600/bean-casssarole.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">2 T. olive oil</span></span></a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s1600/bean-casssarole.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">1/2 large onion, diced (~120 g)</span></span></a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s1600/bean-casssarole.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">1 small zucchini, chopped (~150 g)</span></span></a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s1600/bean-casssarole.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">1/2 bunch of swiss chard, chopped, washed & dried (~130 g)</span></span></a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s1600/bean-casssarole.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">2-15 oz. cans diced tomatoes (fresh can be substituted when seasonally appropriate)</span></span></a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s1600/bean-casssarole.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">2-4 cloves garlic, minced</span></span></a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiShDMmkKikKDNFlSezidiL8Lfpmg-4f8htFkwH6FNp1tryAYxiCsHd3Sxw9slbSZDo6E8shEn1TTMB_R2klRN6vpIBYMcQ7tynUyXLRS6Ln3WqTOsIURtClwFyQxO7-6-zQXTU7RO7MKUv/s1600/bean-casssarole.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">1 T. dried red chili pepper</span></a></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;">parmesan, to serve</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">1. If using dried beans, soak and cook according to standard directions. Add salt and any other desired herbs towards end of cooking. Begin to cook pasta. When pasta is done reserve some water (~1/2 c.) for sauce.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">2. Saute onion in olive oil over medium heat until onion is translucent. Add zucchini and stir occasionally until it starts to brown. Add swiss chard and stir until wilted. Add canned tomatoes, garlic, red chili pepper, and any other desired seasonings. Allow to simmer. Add reserved pasta water whenever it is ready.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">3. Add beans. Heat through. Add pasta. When steaming, serve with parmesan.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;">Yield: 6 generous servings. </span></div></span>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-20319387476401582322010-04-02T07:45:00.000-07:002010-04-02T07:45:00.903-07:00Good Friday: Hot Cross Buns<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqEj7WZBt0gRdFouDQgvb4RA-rpsPHltwrkVTCTuESIj60p_1i9IbznRYBWy-Kf9lesexvOYGKHkfKSy-1bm4n0D59Bv-XR7z_l-aPE3XWUSZuajplPANy1B0N7lmT3G2a7eZuFnB9i1kw/s1600/hot-cross-buns.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqEj7WZBt0gRdFouDQgvb4RA-rpsPHltwrkVTCTuESIj60p_1i9IbznRYBWy-Kf9lesexvOYGKHkfKSy-1bm4n0D59Bv-XR7z_l-aPE3XWUSZuajplPANy1B0N7lmT3G2a7eZuFnB9i1kw/s400/hot-cross-buns.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5455366319443346194" /></a><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:arial;">Hot cross buns are traditionally served during Lent and especially on Good Friday. Holiday traditions, especially foods, can really be comforting and I love the tradition. My step-mom (who is a very good cook) makes a meal she had every Good Friday of her childhood, although it isn't my favorite food (German and involves wilted lettuce) I still miss not being close enough to take part in the tradition. I thought I might start one of my own and have been making Hot Cross Buns for the last few years. In preparation of this post I looked the buns history up on <a href="http://en.wikipedia.org/wiki/Hot_cross_bun"><b><span class="Apple-style-span" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">Wikipedia</span></span></b></a> and discover one of the superstitions is that if you hang one in the kitchen it will "ensure that all breads turn out perfectly". In light of my confession earlier this week, I think I should hang one in my kitchen.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;">Inspired by Clotilde's <a href="http://chocolateandzucchini.com/archives/2010/03/converting_yeastbased_recipes_to_use_a_sourdough_starter.php"><b><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="text-decoration: none;">post</span></span></b></a> last month I decided to convert this recipe to a sourdough* version. She did warn that breads which include sugar and eggs might not rise and to add some dry yeast to help it rise. I should have probably started with an easier recipe - so I'll post the non-sourdough version here (and stop neglecting my starter!). </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;">Whatever your Easter holiday traditions are (or if you don't celebrate), I hope it's a happy Easter and beautiful early spring weekend!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">Hot Cross Buns</span></span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: arial, serif; font-size: small; color: rgb(51, 51, 51); ">1 pkg. dry yeast</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1/4 c. warm water</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 c. milk, scalded</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1/4 c. sugar</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 t. salt</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 egg, well-beaten</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">3 1/2 c. flour (420 g) - divided</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1/2 t. cinnamon</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">2/3 c. raisins, soaked</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1. Combine the yeast and warm water for a few minutes.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2. Combine milk, sugar, salt and egg in a large bowl. Beat well.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3. Add yeast mixture to large bowl. Add 1 1/2 c. flour (180 g) and cinnamon. Cover and let rest for 1-hour until double in size. (Begin to soak raisins in water).</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">4. Add the remaining flour, 2 c. (240 g), add more if needed to make dough firm enough to handle. Turn onto a floured surface and knead until smooth + elastic. Drain raisins and dust with flour. Knead in raisins at last minute.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">5. Put the dough in a greased bowl and let rise until doubled. Punch the dough down and turn onto floured surface. Roll into rectangle and 1/2" thick. Cut the buns with a cutter (2 1/2" d) and place 1" apart on greased cookie sheet. Let rise, uncovered until doubled.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size: small;">6. Cut cross in top of buns with floured scissors. Bake in preheated 375 deg. F oven for about 15 minutes, until the tops are golden brown. Remove from oven and transfer to cooling rack. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size: small;">Yield: 24 buns</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:arial;">* I've been neglecting my starter which also couldn't have helped. Apparently one names their starter so I've been brainstorming and am thinking "June" after my grandmother. </span></span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-75408309697971546502010-03-31T12:00:00.000-07:002010-04-01T16:02:18.421-07:00Pizza! Pizza!<img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 246px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9n8hsM63okjufzH5LbHrdi2AQbPYi1a99Qu76AxVE6b0RYhMPi8HjOwUo1uEHYF5Yzx55OOnR4Bb287pUcmkHdwdfeeAhIWAK2-VNgMHruCnWV9vpDZuNCLAUQyrNHdYlHEv6qrQeln_G/s400/pizza.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5455246248596832690" /><span class="Apple-style-span" style="color:#666666;"><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9n8hsM63okjufzH5LbHrdi2AQbPYi1a99Qu76AxVE6b0RYhMPi8HjOwUo1uEHYF5Yzx55OOnR4Bb287pUcmkHdwdfeeAhIWAK2-VNgMHruCnWV9vpDZuNCLAUQyrNHdYlHEv6qrQeln_G/s1600/pizza.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">Okay, pizza has to be one of the greatest foods on earth. I could say that of many foods, but my reasoning? It's high standing is a result of it's good either in super cheap varieties (yum cardboard frozen pizza) or in pricey pizzerias. </span></a></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:arial;">I wanted to learn to do it myself. I tried many dough recipes looking for one that had a yeastiness and baked through in my oven (pizza ovens cook at an intensity rarely found in home ovens, especially rental ovens). I found a basic recipe I liked and then kept making pizza until I got consistent results. Confession time: I have a problem with doughs. I'm working to improve my technique. The first big step was buying a <a href="http://www.amazon.com/Salter-11-Pound-Electronic-Scale-Stainless/dp/B000G9YK24/ref=pd_ys_iyr10"><b><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="text-decoration: none;">digital food scale</span></span></b></a> which I am learning to trust. (I always think the dough is too wet and keep adding flour, resulting in brick hard breads). Dough needs to hydrate on it's own (part of what's happening during rising/resting phases) and you must trust the recipe! Maybe you don't have this same hang-up, buoy for you.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">Pizza Dough</span></span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">2 1/4 t. yeast (1/4 oz.)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1/2 t. brown sugar (2 g)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1 1/2 c. warm water (110 deg. F)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1 t. salt</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">2 T. olive oil</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">~5 c. flour (400-600 g)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1. In a large bowl, dissolve the yeast the brown sugar in the water, and let sit for 10 min.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">2. Stir in the salt and oil into the yeast solution. Mix in 2 1/2 c. (300 g) flour.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">3. Sprinkle counter with flour, turn dough out onto a clean surface and knead in more flour (100 g - 300 g) (about 2/3 c.- 2 1/2 c.) until the dough is no longer sticky. (Trust the numbers!)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">4. Let rise until double in a well-oiled dough and covered with a cloth (about 1 hour). Punch down the dough, divide in 2+ and form tight balls. Allow the dough to relax before rolling out.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">5. Preheat oven to 425* deg F. (I actually do 500 deg. F, but my oven runs cool). When heated, bake rolled crust for ~5 minutes. Remove from oven and add toppings. (Tip: you may not need as many toppings and you think). Use pizza sauce (I like to make homemade and let it simmer throughout rising), a few toppings (artichoke hearts and shallots) and a light sprinkling of cheese. Cook with toppings until cheese is bubbling (about 10-15 minutes). [Internal temp should be 160 deg. F].</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size:small;">6. Remove pizza from oven and let rest for about 5 minutes before cutting and serving. Bon appetite! </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;">Yield: 2 large pizzas (8 servings). Dough can be kept in the fridge for a few days or frozen.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">*Time and temps will differ depending on your cooking method. If you use a heated pizza stone it will cook faster than if you use a cookie sheet.</span></span></span></div></span>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-73203388956904649252010-03-22T14:33:00.001-07:002010-03-22T14:46:21.372-07:00flan<img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 284px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiosrHd9MRQ5VhlAdBbziFyupmcFiJI_I3-inCJlKEI5qj2dw48PLzz0Zmj1-Fcxj6lKZDvBr_75cXS9W6YchGSI9TwLvMIN4aS1Ap6JI7DRpchVVd6EP55-MJdoQQsbzOow03SSwIZwR/s400/flan.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5451574652371668034" /><span class="Apple-style-span" style="font-family:arial;"><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiosrHd9MRQ5VhlAdBbziFyupmcFiJI_I3-inCJlKEI5qj2dw48PLzz0Zmj1-Fcxj6lKZDvBr_75cXS9W6YchGSI9TwLvMIN4aS1Ap6JI7DRpchVVd6EP55-MJdoQQsbzOow03SSwIZwR/s1600-h/flan.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">Last week, a friend held a tamale making party (it's a lot of work and easiest to have help!). Everyone brought some snacks and I decided to make my first flan. I found a recipe that seemed pretty simple and set about to make the flan.</span></a><span class="Apple-style-span" style="color:#666666;"> The recipe requires so many egg yolks, that I'm going to make an angel food cake as it's counterpart (with early strawberries). The flan is steamed on the stovetop, so you'll need a pie plate that fits into the top of a large pot. </span></div></span><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><b>Flan</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">10 egg yolks</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">14 oz. sweetened condensed milk</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">12 oz. evaporated milk</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">3 T. butter</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">3 T. brown sugar</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">1. Whisk together egg yolks, condensed milk ,and evaporated milk. Set aside.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">2. Melt butter in a small saucepan over medium heat. Stir in brown sugar. Keep stirring until the brown sugar has dissolved and 'burnt'. Evenly spread the sugar over the bottom of a pie plate. Then pour in the custard.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">3. Fill a large pot with water (about 3/4 full) and bring to a simmer. Cover the flan with foil. Set flan in pot and cover with the pot lid. Cook flan for 65-70 minutes. Remove flan from the boiling water and allow to cool for at least 30 minutes.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#333333;">4. To serve, run a knife around the edge of the flan. Invert onto a serving plate. Serve at room temperature or chilled.</span></span></span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-50617868012912597512010-03-16T18:42:00.001-07:002010-03-16T19:06:37.673-07:00vanilla pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8kgAjWizI3AE0CminGPbG3lB_jT5e2XhZybrmXidH1NdyPZoLFtyhxUajHLBCY9YfKo_x-CRRLqOquF417xuIhbkbUnE9J39YCYEfv_EK7bL_B20A8e8QsS9AwCdCOE3wbOwUBRFnjro/s1600-h/pudding.jpg" style="text-decoration: none;"><img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8kgAjWizI3AE0CminGPbG3lB_jT5e2XhZybrmXidH1NdyPZoLFtyhxUajHLBCY9YfKo_x-CRRLqOquF417xuIhbkbUnE9J39YCYEfv_EK7bL_B20A8e8QsS9AwCdCOE3wbOwUBRFnjro/s400/pudding.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5449412352759890370" /><span class="Apple-style-span" style="font-family:arial;"></span></a><span class="Apple-style-span" style="font-family:arial;"><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8kgAjWizI3AE0CminGPbG3lB_jT5e2XhZybrmXidH1NdyPZoLFtyhxUajHLBCY9YfKo_x-CRRLqOquF417xuIhbkbUnE9J39YCYEfv_EK7bL_B20A8e8QsS9AwCdCOE3wbOwUBRFnjro/s1600-h/pudding.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family:Georgia, serif;"></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8kgAjWizI3AE0CminGPbG3lB_jT5e2XhZybrmXidH1NdyPZoLFtyhxUajHLBCY9YfKo_x-CRRLqOquF417xuIhbkbUnE9J39YCYEfv_EK7bL_B20A8e8QsS9AwCdCOE3wbOwUBRFnjro/s1600-h/pudding.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#666666;">I grew up eating boxed instant pudding and my favorite was always pistachio (I still love anything pistachio flavored, ie. ice cream!). I'm sure my mom made cooked pudding or even homemade pudding on occasion, but my memories are of me shaking the pudding in a shaker (I think it was actually marketed for powdered 'diet shakes'). Making homemade pudding doesn't take much longer (except to cool and set) than instant but you'll be well treated to the best pudding on earth (and be able to pronounce all the ingredients).</span></span></a></div></span><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"><b>Vanilla Pudding</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">2 c. milk, scalded (heated to 185 deg. F)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">2 eggs separated</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1/2 c. sugar</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">2 T. corn starch</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1-2 t. vanilla flavoring</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">pinch of salt</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" ;font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">2 bananas, assorted berries, or nilla wafers if desired</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1. Scald milk on medium high heat until it reaches 185 deg. F (85 deg. C) which is nearing a boil. Stir constantly to prevent skin from forming and sugars from burning.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" ;font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">2. Mix sugar, egg yolks, and cornstarch together. Beat to a smooth paste. Add paste to scalded milk mixing constantly over medium heat until thickened. (Be sure to mix it in throughly at first so you don't get egg-y bits!)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">3. When thickened transfer to another dish (or dishes) and over with plastic wrap (press to surface to prevent formation of a skin, if preferred) and keep in fridge until cooled (two hours to overnight). </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">4. Serve with sliced bananas or nilla wafers or assorted berries. Enjoy!</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size:small;">Serves 4 (1/2 c. servings)</span></span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-30752996322778374582010-03-03T13:23:00.001-08:002010-03-03T13:49:49.936-08:00Broccoli Romanesco<div><br /></div><img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiieEZ2GQYqeIdGOGVlk5SYkBUtj2Nj68hEpobpsg8VyS3AUhgiQWJc8TaJruqA1Fdvemx84s0LZPjFEvfNsEvGgGXQAANIxNnA8_EVioBTuhFk1T-dM5g56K-upKKx5UGUmdnizguduYzC/s400/broccoflower1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5444521400365299906" /><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#666666;"><b><a href="http://en.wikipedia.org/wiki/Romanesco_broccoli"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="text-decoration: none;">Broccoli romanesco</span></span></a></b><span class="Apple-style-span" style="color:#666666;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiieEZ2GQYqeIdGOGVlk5SYkBUtj2Nj68hEpobpsg8VyS3AUhgiQWJc8TaJruqA1Fdvemx84s0LZPjFEvfNsEvGgGXQAANIxNnA8_EVioBTuhFk1T-dM5g56K-upKKx5UGUmdnizguduYzC/s1600-h/broccoflower1.jpg" style="text-decoration: none;"> <span class="Apple-style-span" style="color:#666666;">is one of those veggies you see at farmers markets and think, "how beautiful" but if you're anything like me you leave it there. I was happy to see it in my latest veggie box and excited to try it, but at the same time hesitant. I left it until I ate all the leafy greens and pondered what to do with it. I like broccoli, usually do a spicy stir-fry, but this actually a variant of cauliflower (they are all closely related, however). I'm not a huge fan of cauliflower, I can eat a few crudites but don't appreciate it cooked. I found a recipe for broccoflower* online that sounded good and worth a try. I use most of my dijon mustard not for sandwiches but instead as a topping on veggies (asparagus, carrots...) </span></a>so I was sure I would like this dressing.</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><b>Lemon Dijon Broccoli Romanesco</b></span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 head broccoli romanesco, trim & wash as you would broccoli</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">2 T. butter, melted</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 t. dijon mustard</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 1/2 t. lemon juice</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1/4 t. salt</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 t. sugar</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">2 T. parmesan, grated</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">Steam the broccoli romanesco for 7-9 minutes, being careful not to over cook. Toss to coat with dressing. Sprinkle with cheese. ~2-3 servings</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><span class="Apple-style-span" style="font-size: small;">* These names might be confusing. Most sources make a distinction between green looking cauliflower and the conical looking broccoli as broccoflower and broccoli romanesco respectively, but broccoli romanesco is frequently called broccoflower as well. </span></span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-81802609074114110802010-02-24T15:23:00.000-08:002010-02-24T15:40:54.974-08:00Katherine Hepburn's Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35FNuygkFGAhqWItcWkb7zwKZaNPWWErX4FFRjDScTtE4pIUkOn1rNUHw91l1wIY7fGIe4zRoM-7EzKjDPF_bOsmzW2o6MFnN6LQhOyvz_IMufH7CQv9hOfczDsfYlX67Bcs-cutZCxxh/s1600-h/brownies.jpg" style="text-decoration: none;"><img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35FNuygkFGAhqWItcWkb7zwKZaNPWWErX4FFRjDScTtE4pIUkOn1rNUHw91l1wIY7fGIe4zRoM-7EzKjDPF_bOsmzW2o6MFnN6LQhOyvz_IMufH7CQv9hOfczDsfYlX67Bcs-cutZCxxh/s400/brownies.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5441955045950353106" /><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#666666;">I was craving brownies, but I didn't want a whole dish for me so I happily made them for my bookclub dinner party. I'm not a fan of cake and I don't like cake-like brownies, I prefer the fudgy variety. This recipe has cycled around for decades and are known as "Katherine Hepburn's Brownies". I imagine they were some sort of publicity release by one of her early studios to make her more 'likeable' to the audience (she was voted 'box office poison' by the theatre owners).</span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"><b>Katherine Hepburn's Brownies</b></span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">2 oz. chocolate, unsweetened</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1/4 lb. butter, unsalted</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1 c. sugar</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">2 eggs</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1/2 t. vanilla extract</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1/4 c. flour, all-purpose</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1/4 t. salt</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1 c. walnuts (if desired)</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></span></div></a><div style="text-align: justify; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35FNuygkFGAhqWItcWkb7zwKZaNPWWErX4FFRjDScTtE4pIUkOn1rNUHw91l1wIY7fGIe4zRoM-7EzKjDPF_bOsmzW2o6MFnN6LQhOyvz_IMufH7CQv9hOfczDsfYlX67Bcs-cutZCxxh/s1600-h/brownies.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">1. Preheat oven to 325 deg. F. </span></span><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"></span></span></a><span class="Apple-style-span" style="font-family:arial, serif;"><div style="text-align: justify; display: inline !important; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35FNuygkFGAhqWItcWkb7zwKZaNPWWErX4FFRjDScTtE4pIUkOn1rNUHw91l1wIY7fGIe4zRoM-7EzKjDPF_bOsmzW2o6MFnN6LQhOyvz_IMufH7CQv9hOfczDsfYlX67Bcs-cutZCxxh/s1600-h/brownies.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="font-family:arial, serif;"></span></a><span class="Apple-style-span" style="font-family:arial, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35FNuygkFGAhqWItcWkb7zwKZaNPWWErX4FFRjDScTtE4pIUkOn1rNUHw91l1wIY7fGIe4zRoM-7EzKjDPF_bOsmzW2o6MFnN6LQhOyvz_IMufH7CQv9hOfczDsfYlX67Bcs-cutZCxxh/s1600-h/brownies.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">Butter an 8-in baking pan</span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">.</span></span></span></div></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">2. In a heavy saucepan, melt the chocolate with the butter over low heat, stirring until completely melted. Remove from the heat and stir in the sugar.</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></span></div><div style="text-align: justify; "><div style="text-align: justify; display: inline !important; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">3. Add</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35FNuygkFGAhqWItcWkb7zwKZaNPWWErX4FFRjDScTtE4pIUkOn1rNUHw91l1wIY7fGIe4zRoM-7EzKjDPF_bOsmzW2o6MFnN6LQhOyvz_IMufH7CQv9hOfczDsfYlX67Bcs-cutZCxxh/s1600-h/brownies.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"> the eggs and vanilla and "beat it all like mad". Stir in the flour, salt, and walnuts and mix well.</span></span></a></span></div></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></span></div><div style="text-align: justify; "><div style="text-align: justify; display: inline !important; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;">4. Spoon the batter into the prepared pan and bake for 40 minutes. Take it out; let it cool; cut into squares and go crazy.</span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#333333;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35FNuygkFGAhqWItcWkb7zwKZaNPWWErX4FFRjDScTtE4pIUkOn1rNUHw91l1wIY7fGIe4zRoM-7EzKjDPF_bOsmzW2o6MFnN6LQhOyvz_IMufH7CQv9hOfczDsfYlX67Bcs-cutZCxxh/s1600-h/brownies.jpg" style="text-decoration: none;"> </a></span></span></span></div></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-83207718487001830322010-02-15T08:00:00.000-08:002010-03-22T18:38:59.796-07:00Step-it-up Quiche<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwi2TinbWmrm5x7nNli344PVeKgA84hWfV9Ti6gGQ9YexWOwqpXCfx-Q1882RaVb86Crs_WEIZEFFCGwHsu1dI0Ct17sViVZ4uBbk83NK1cA4mK4yWb43QEi-g8e3zVVt8_mvCAUIVdxu/s1600-h/quiche.jpg" style="text-decoration: none;"><img style="text-align: justify;text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwi2TinbWmrm5x7nNli344PVeKgA84hWfV9Ti6gGQ9YexWOwqpXCfx-Q1882RaVb86Crs_WEIZEFFCGwHsu1dI0Ct17sViVZ4uBbk83NK1cA4mK4yWb43QEi-g8e3zVVt8_mvCAUIVdxu/s400/quiche.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5438219991776130370" /><span class="Apple-style-span" style="color:#666666;"></span></a><span class="Apple-style-span" style="color:#666666;"><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwi2TinbWmrm5x7nNli344PVeKgA84hWfV9Ti6gGQ9YexWOwqpXCfx-Q1882RaVb86Crs_WEIZEFFCGwHsu1dI0Ct17sViVZ4uBbk83NK1cA4mK4yWb43QEi-g8e3zVVt8_mvCAUIVdxu/s1600-h/quiche.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="font-family:arial;"></span></a><span class="Apple-style-span" style="font-family:arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwi2TinbWmrm5x7nNli344PVeKgA84hWfV9Ti6gGQ9YexWOwqpXCfx-Q1882RaVb86Crs_WEIZEFFCGwHsu1dI0Ct17sViVZ4uBbk83NK1cA4mK4yWb43QEi-g8e3zVVt8_mvCAUIVdxu/s1600-h/quiche.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">Eggs are my go to food when I'm in a hurry. They accept whatever else is in your fridge (veggies, cheese, condiments) and are very quick to cook. Quiches can be just as quick (especially if you use a pre-made crust), but this version is a step-up from the quiche you find on most brunch buffets. </span></a>Leftovers are always delicious cold or reheated with a salad or some fruit.</span></div></span><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style=" color: rgb(102, 102, 102); font-family:arial, serif;">This past week I hosted my book club which always involves food and wine (we read <i><a href="http://www.powells.com/biblio/17-9780743243803-5"><b><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:x-small;">The Partly Cloudy Patriot</span></span></b></a></i><a href="http://www.powells.com/biblio/17-9780743243803-5"><b><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:x-small;"> by Sarah Vowell</span></span></b></a>). I made a variety of dishes that are good for a dinner party - all of the fussy prep is finished about an hour before serving<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwi2TinbWmrm5x7nNli344PVeKgA84hWfV9Ti6gGQ9YexWOwqpXCfx-Q1882RaVb86Crs_WEIZEFFCGwHsu1dI0Ct17sViVZ4uBbk83NK1cA4mK4yWb43QEi-g8e3zVVt8_mvCAUIVdxu/s1600-h/quiche.jpg" style="text-decoration: none;"> </a>with the only 'complicated' dish being this quiche. This is a deep-dish quiche which was baked in a springform pan (if you opt to use a pie plate or quiche/tart pan the filling will make 2-3 quiches). And the filling is comprised of spinach, carrot greens (always looking for another place to use them), sauteed onions, and cheddar and feta cheeses. If you want to substitute skim milk or low-fat cheese, do so and substitute any veggies that you think will taste good! When using frozen veggies it's best to cook and remove as much water as possible so quiche will set. Fresh veggies only need to be cleaned, chopped, and sauteed if desired.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><b><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">Step-it-up Quiche</span></span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">1 whole wheat - olive oil pastry crust (I used <a href="http://chocolateandzucchini.com/archives/2009/05/easy_olive_oil_tart_crust.php"><b><span class="Apple-style-span" style="color:#333333;">this recipe from C&Z</span></b></a> with a sprinkle of cumin)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">2 1/2 T. butter</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">3 1/2 T. flour</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">1 1/2 c. whipping cream, warmed</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">9 oz. cheddar cheese, shredded</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">6 1/4 oz. feta cheese, crumbled</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;">6 eggs</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">135 g frozen spinach (steamed and drained)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">60 g carrot top greens (or other fresh greens or additional spinach)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">2 med. onions, sliced and sautéed</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">cumin</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">salt</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">1. Prepare the greens, onions, and cream.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">2. <span class="Apple-style-span" style=" line-height: 25px; font-family:arial, sans-serif;"> Make cheese sauce: Melt butter, stir in flour and cook for 1 minute, don't allow it to color. Remove from the heat. Gradually stir warmed cream into flour mixture to make a smooth sauce. Return to heat and bring to a boil, stirring constantly with wooden spoon. When thickened (about 3 minutes) remove from heat.<span class="Apple-style-span" style=" line-height: normal; font-family:arial, serif;"> Add half of shredded and crumbled cheese and stir until it is fully melted. Stir in the greens, onions, and a sprinkle of cumin. Remove cheese sauce from heat. (In effect you made a roux, a béchamel and finally a cheese sauce by following these steps).</span></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">3. Crack eggs into a bowl and break with a fork. Add a spoonful of cheese sauce to the eggs and whisk (be careful that eggs don't cook!). Continue adding a spoonful at a time until about half cheese sauce is added to eggs then add remaining cheese sauce. Add rest of shredded and crumbled cheese. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">4. Pour egg mixture into pastry shell. Bake at 350 deg F until internal temp reaches 365-385 degrees (use instant read thermometer). Remove from oven and let set for 10 minutes before serving. Remove from springform pan and serve on a cake plate.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size:small;">Yield: 12 servings (@ about 370 cal. each)</span></span></span></div></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-28459605212229467922010-02-08T08:00:00.000-08:002010-02-08T08:00:09.654-08:00turnip soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGx7nVRqiUf53PWpuarEm-k0K4_rUdnRA4H3J6Xe9pSK2ZG6xWL1FhfvqFYGQOLeBZG2kw8yD-kp2gqL3avu5iyRjWRQvGtqTwt5tQzNcL36TpL2xyXgDP8yXVFfueIwWOyQ87IkBcdyyG/s1600-h/turnip-soup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGx7nVRqiUf53PWpuarEm-k0K4_rUdnRA4H3J6Xe9pSK2ZG6xWL1FhfvqFYGQOLeBZG2kw8yD-kp2gqL3avu5iyRjWRQvGtqTwt5tQzNcL36TpL2xyXgDP8yXVFfueIwWOyQ87IkBcdyyG/s400/turnip-soup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5434503043022759810" /></a><span class="Apple-style-span" style="font-family:arial;"><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(102, 102, 102); ">Once again faced with a vegetable I rarely buy, I decided to make a simple soup found in Bryant Terry's cookbook. This may not be the most appetizing photo I've taken (the reflective oil) but it is a light and tasty soup!</span></div></span><div style="text-align: justify;"><br /></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Roasted Turnip and Shallots with Turnip Greens Soup</span></span></b></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 bunch of young turnips with greens, cut into 1/2" pieces and set greens aside</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1-2 shallots, peeled and cut into 1/2" pieces</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 t. olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">sea salt</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1-2 cloves garlic, minced</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 sprig rosemary</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3 c. vegetable stock</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">pepper</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">1. Preheat oven to 400 deg. F.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">2. Roast the turnip pieces, shallots, 1/2 t. olive oil and a sprinkle of salt in a baking dish for one hour. Stir periodically.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">3. Meanwhile trim and wash greens. Chop into bite-size pieces, rinse well. (Save tough stems for homemade stock). Combine 1/2 t. olive oil and garlic in large saucepan over medium heat. Saute for 1 1/2 minutes, then add the greens and remaining salt. Saute the greens until tender, about 5 minutes. Add stock to saucepan and set aside.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">4. When the turnips and shallots are done roasting, transfer to saucepan. Add rosemary and bring to a boil, then lower to simmer and cook for 5 minutes, until hot. </span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">Yield: 2-3 servings</span></span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-83645667167602229402010-02-05T08:00:00.000-08:002010-02-05T08:00:07.103-08:00collard greens<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9dNWTYRmr5m8CD6keTRDzeaP7kMtRFAJThDSszEvdKgKH4byqKgJkcfiamO2bSIntpFYaQXks8wgOZ4TBn3_MpZLYUIuSUHxiHn5INoKFHAiNW73fexTBq5lm39X0EdKdv91QokDXC3N/s1600-h/citrus-collards.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9dNWTYRmr5m8CD6keTRDzeaP7kMtRFAJThDSszEvdKgKH4byqKgJkcfiamO2bSIntpFYaQXks8wgOZ4TBn3_MpZLYUIuSUHxiHn5INoKFHAiNW73fexTBq5lm39X0EdKdv91QokDXC3N/s400/citrus-collards.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5434498008181202082" /></a><span class="Apple-style-span" style="font-family:arial;"><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">One</span><span class="Apple-style-span" style="color:#666666;"> of the things I like about vegetable</span><span class="Apple-style-span" style="color:#666666;"> delivery are the variety of items delivered. Collards are something I've eaten before (after all I lived in the south for four years) but it something I've never purchased or prepared. In my box was included this recipe, which is also all over the internet and in </span><i><span class="Apple-style-span" style="color:#666666;">Vegan</span></i><span class="Apple-style-span" style="color:#666666;"> </span><i><span class="Apple-style-span" style="color:#666666;">Soul</span></i><span class="Apple-style-span" style="color:#666666;"> </span><i><span class="Apple-style-span" style="color:#666666;">Kitchen</span></i><span class="Apple-style-span" style="color:#666666;"> by Bryant Terry. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">Citrus Collards</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">sea salt</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">2 lg. bunches collard greens, chiffonade and cleaned</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">1 T. olive oil</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">2 cloves garlic, minced</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">2/3 c. raisins</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">1/3 c. orange juice</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">1. In a large pot, bring salted water to boil. Add the collards and cook uncovered for 8-10 minutes. Remove collards from heat and quickly plunge into bowl of ice water. Drain.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">2. In saute pan, heat olive oil and garlic to medium. Saute one minute. Add collards, raisins, and 1/2 t. salt. Saute for 3 minutes. Add orange juice and heat for 15 seconds. Do not overcook! Serve immediately.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color:#666666;">Yield: 4 sides.</span></div></span>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-3796165330030922382010-02-04T12:46:00.000-08:002010-02-04T13:06:55.570-08:00moroccan carrot salad<img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s400/carrot-salad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5434492782942472978" /><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">Although I love lettuce salads, I want a little variety and carrots are especially good this time of year (unlike the greens which are usually shipped up from Mexico in February). This is spiced with Moroccan flavors of cumin, coriander, and olives. </span></a></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><br /></a></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">It also reminds me of the French grated salads. I prefer not to use a box grater on this salad because it turns to mush (I like the crunch of carrots!) but if you have a device that does small julienne use it, I just pull out my sharpest knife.</span></a></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><br /></a></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><b><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">moroccan carrot salad:</span></a></span></b></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">1 lb. carrots, scrubbed and/or peeled</span></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">1/2 shallot, finely diced</span></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">1 garlic clove, minced</span></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">1 t. cumin</span></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">1 t. coriander</span></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">red pepper flakes</span></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">1 lemon, juiced</span></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">olive oil</span></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">olives</span></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">lime</span></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">cilantro</span></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">salt + pepper</span></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;"><br /></span></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">1. Julienne the carrots. Place in a large bowl and sprinkle with salt. Add shallot, garlic, cumin, coriander, red pepper flakes, and lemon juice. Let rest.</span></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">2. Add olive oil to coat and adjust seasonings.</span></a></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjat2ygiNOeMKEZI-we6TT_8UyuzSzEhnzVuT10hYQjLquj55RORxJb5GIOao1gOe-mSmCVa81YOoVp_YWXbnXRqNC_OVx8myJYnez_uRSBMIskPHIrK1IQcmHBE56qDYckdrKNDTc5sDKr/s1600-h/carrot-salad.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;">3. Garnish with olives, cilantro, and lime</span></a><span class="Apple-style-span" style="color:#333333;">.</span></span></span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-78612974472119137872010-01-25T12:43:00.000-08:002010-01-25T13:04:40.143-08:00savory latkes<img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwv53CUfkxkNIqS_DMZemBXOIA8rxVkjKQTWq2XsLpnNh_q8wWTonCmynk-2Uu3C29n9Yxo1WTQPqyA0zMEM6sS5h-GyqJ37-IJH9XrseUkjCOTNea8KsOjDWGvbNpnxV-1yRGk3pgVdfZ/s400/spicy-latkes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5430780915068976130" /><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwv53CUfkxkNIqS_DMZemBXOIA8rxVkjKQTWq2XsLpnNh_q8wWTonCmynk-2Uu3C29n9Yxo1WTQPqyA0zMEM6sS5h-GyqJ37-IJH9XrseUkjCOTNea8KsOjDWGvbNpnxV-1yRGk3pgVdfZ/s1600-h/spicy-latkes.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">A few weeks ago I invited some friends over for brunch as a way to ease out of the holiday season and into the winter hibernation. I had promised to make cottage cheese pancakes for one of the invitees and I decided to make a savory version of </span></a><a href="http://en.wikipedia.org/wiki/Latkes"><b><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="text-decoration: none;">latkes or potato pancakes</span></span></b></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwv53CUfkxkNIqS_DMZemBXOIA8rxVkjKQTWq2XsLpnNh_q8wWTonCmynk-2Uu3C29n9Yxo1WTQPqyA0zMEM6sS5h-GyqJ37-IJH9XrseUkjCOTNea8KsOjDWGvbNpnxV-1yRGk3pgVdfZ/s1600-h/spicy-latkes.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">. Surprising the guests all claimed ignorance of this food and I explained they can be served sweet or savory, but I wanted savory as a counterpoint to the cottage cheese pancakes. </span></a></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwv53CUfkxkNIqS_DMZemBXOIA8rxVkjKQTWq2XsLpnNh_q8wWTonCmynk-2Uu3C29n9Yxo1WTQPqyA0zMEM6sS5h-GyqJ37-IJH9XrseUkjCOTNea8KsOjDWGvbNpnxV-1yRGk3pgVdfZ/s1600-h/spicy-latkes.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;"><br /></span></a></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwv53CUfkxkNIqS_DMZemBXOIA8rxVkjKQTWq2XsLpnNh_q8wWTonCmynk-2Uu3C29n9Yxo1WTQPqyA0zMEM6sS5h-GyqJ37-IJH9XrseUkjCOTNea8KsOjDWGvbNpnxV-1yRGk3pgVdfZ/s1600-h/spicy-latkes.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">I added </span></a><a href="http://en.wikipedia.org/wiki/Serrano_pepper"><span class="Apple-style-span" style="color:#666666;"><b><span class="Apple-style-span" style="color:#333333;">serrano</span></b> <b><span class="Apple-style-span" style="color:#333333;">pepper</span></b></span></a><span class="Apple-style-span" style="color:#666666;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwv53CUfkxkNIqS_DMZemBXOIA8rxVkjKQTWq2XsLpnNh_q8wWTonCmynk-2Uu3C29n9Yxo1WTQPqyA0zMEM6sS5h-GyqJ37-IJH9XrseUkjCOTNea8KsOjDWGvbNpnxV-1yRGk3pgVdfZ/s1600-h/spicy-latkes.jpg" style="text-decoration: none;"> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwv53CUfkxkNIqS_DMZemBXOIA8rxVkjKQTWq2XsLpnNh_q8wWTonCmynk-2Uu3C29n9Yxo1WTQPqyA0zMEM6sS5h-GyqJ37-IJH9XrseUkjCOTNea8KsOjDWGvbNpnxV-1yRGk3pgVdfZ/s1600-h/spicy-latkes.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">t</span></a><span class="Apple-style-span" style="color:#666666;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwv53CUfkxkNIqS_DMZemBXOIA8rxVkjKQTWq2XsLpnNh_q8wWTonCmynk-2Uu3C29n9Yxo1WTQPqyA0zMEM6sS5h-GyqJ37-IJH9XrseUkjCOTNea8KsOjDWGvbNpnxV-1yRGk3pgVdfZ/s1600-h/spicy-latkes.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">o a basic latkes </span></a>recipe </span>for a little added heat and topped with sautéed onions, sour cream, salsa and fresh cilantro.</span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><b>Latkes (or potato pancakes)</b></span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">4 medium potatoes, peeled and grated</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 med. onion, grated </span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 egg, lightly beaten</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 t. salt</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1/4 t. pepper</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1/2 t. baking soda</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size: small;">1-2 garlic cloves</span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 serrano pepper, seeded</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">fat for frying</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1. Wash potatoes and peel them. Let rest in cold water for at least one hour or overnight.</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">2. Grate potatoes with a fine grater and press to squeeze out excess liquid (use an old kitchen towel or paper towels). Peel and grate the onion into the potatoes.</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">3. In mini-chopper, beat egg, garlic, serrano pepper, salt, pepper, and baking soda. Add to potatoes and onions and mix well.</span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">4. Heat fat (butter, oil...) in a large skillet and add one spoonful of the mixture for each pancake. They should not be too thick. Cook gently until golden brown on the bottom, urn and brown other side. Add more fat as necessary. </span></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">5. Serve with sour cream, salsa, sautéed onions, and fresh cilantro.</span></span></span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-8569328779107502982010-01-08T13:56:00.000-08:002010-01-08T14:22:28.501-08:00red lentil dal<img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEq5QQmS_1Th6oLNtXLmnhW6n-AbmNA7hOvMva_CciKC4Is0-E8lGAVS9SKcz76Y3_oSjWOevTKeuh0SgWJ6zbLyfzyUqHJTxjO8b87z6r_wVF1g52wrysCFBwESCTFOhqJhVlJvlFpYG/s400/red-lentil-dal.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5424491528481770610" /><span class="Apple-style-span" style="font-family:arial;"><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEq5QQmS_1Th6oLNtXLmnhW6n-AbmNA7hOvMva_CciKC4Is0-E8lGAVS9SKcz76Y3_oSjWOevTKeuh0SgWJ6zbLyfzyUqHJTxjO8b87z6r_wVF1g52wrysCFBwESCTFOhqJhVlJvlFpYG/s1600-h/red-lentil-dal.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">Every week I check the food section of the NY Times and find recipes that I want to try (usually featured here), this week a friend emailed </span></a><a href="http://www.nytimes.com/2010/01/06/dining/061mrex.html"><span class="Apple-style-span" style="color:#333333;"><b><span class="Apple-style-span" style="text-decoration: none;">this recipe</span></b></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEq5QQmS_1Th6oLNtXLmnhW6n-AbmNA7hOvMva_CciKC4Is0-E8lGAVS9SKcz76Y3_oSjWOevTKeuh0SgWJ6zbLyfzyUqHJTxjO8b87z6r_wVF1g52wrysCFBwESCTFOhqJhVlJvlFpYG/s1600-h/red-lentil-dal.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#333333;"><b> </b></span><span class="Apple-style-span" style="color:#666666;">before I looked. I like recipes that serve four (as I cook for one and that is my limit for a dish), comprised of ingredients I already have on hand or are easily accessible and don't require buying too much (bulk sections are great for certain items) and that have flavors I like. I had flatbread at home so I decided to pair the dal with that, but rice or plain would also be tasty. For lunch today, I also had some roasted chicken and a clementine.</span></a></div></span><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#666666;">This dish was very quick to put together and super tasty. I used red lentils, but the more common brown lentil can be substituted - it will take longer to cook (refer to package for appropriate time). There are more than fifty varieties of lentils so try a few of the other (more tasty) varieties that are popping up in specialty markets.</span></span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-562115048617331742010-01-04T08:00:00.000-08:002010-01-04T08:00:03.791-08:00leftover curry (wink)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgstJfHwPw6r6rAwvvJG2lgI8ky3CCD_lH6M1pGZfk7bqZNHHr_6AmbIN9rQmEVJZVQZ0BLacjIvobf1YohillwY75_G-x__giYZvGnnSlSh814VEHvxvhZdBf9k6lWPLScjQM1nXFl0313/s1600-h/leftover-curry.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgstJfHwPw6r6rAwvvJG2lgI8ky3CCD_lH6M1pGZfk7bqZNHHr_6AmbIN9rQmEVJZVQZ0BLacjIvobf1YohillwY75_G-x__giYZvGnnSlSh814VEHvxvhZdBf9k6lWPLScjQM1nXFl0313/s400/leftover-curry.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5422377511468992850" /></a><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#666666;">I love curries and challenged myself to learn to cook it last year. It was a bumpy road (why, oh why?) but I finally became confident enough to share one with you. This was made of items I already had on hand and isn't based on any established recipe. This combo relies heavily on winter vegetables and mausman curry paste. Bon appetite!</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><b><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">Leftover Curry</span></span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 T. grapeseed oil (or other high smoke point oil)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 small onion, chopped (100 g)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 large potato, chopped (285 g)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 carrot, sliced (70 g)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 inch ginger, grated (11 g)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">4 large cloves garlic, minced (16 g)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 c. coconut milk</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1 c. water</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size: small;">50 g. curry paste, </span><a href="http://design-smith.blogspot.com/2009/11/potato-and-eggplant-curry.html"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="text-decoration: none;"><b><span class="Apple-style-span" style="font-size: small;">mausman</span></b></span></span></a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">150 g. chickpeas, cooked</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">75 g. spinach, frozen</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1-2 T. fish sauce</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">2 T. honey</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: small;">1. Open windows to get a cross breeze (my smoke detector usually goes off when making curry). Prepare all ingredients - dicing, mincing, and measuring. I like to use my mini chopper for garlic and ginger. You don't have much time when using a wok and need to prepare everything in advance!</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size: small;">2. Preheat wok. When hot add grapeseed oil (one of the highest temp oils) and 'roll' around interior of wok. Add onions and cook until soft. Add potatoes and carrots and cook until until browned. Add grated ginger and minced garlic (or using mini-chopper!). Cook briefly until scented.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#333333;"><span class="Apple-style-span" style="font-size: small;">3. Add coconut milk and an equal amount of water. Stir well and add curry paste. Stir to dissolve into liquid. Add chickpeas and spinach. Add fish sauce (which smells awful, but adds </span><a href="http://en.wikipedia.org/wiki/Umami"><b><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="text-decoration: none;"><span class="Apple-style-span" style="font-size: small;">umami</span></span></span></b></a><span class="Apple-style-span" style="font-size: small;">) and honey. Most recipes call for sugar, but I prefer honey. Simmer for 10-15 minutes, or until potatoes are cooked through. Serve with brown rice.</span></span></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-27188793120172913552009-12-16T08:00:00.000-08:002009-12-16T08:00:00.542-08:00hummus<img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLWAoPFAW4MNBJoi0lPyzu_d22p2tAO5aaYNKlEbTZzVYpmlQAfjJpwQTWrSxaB29oyI4Z6fcJjlrwSgI1IsipiC-JrTGXhpLrmOZfhfiMAVEOwwrJ4iQ7LUCFuO_ORI9jBbD-PVEm3GL/s400/hummus.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5415208971922560354" /><span class="Apple-style-span" style="color:#666666;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: arial, serif; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLWAoPFAW4MNBJoi0lPyzu_d22p2tAO5aaYNKlEbTZzVYpmlQAfjJpwQTWrSxaB29oyI4Z6fcJjlrwSgI1IsipiC-JrTGXhpLrmOZfhfiMAVEOwwrJ4iQ7LUCFuO_ORI9jBbD-PVEm3GL/s1600-h/hummus.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">Ever since I finally found dried chickpeas last summer (now I seem to find them everywhere!) I have intended to make hummus. I finally decided to give it a go and found </span></a><a href="http://humus101.com/EN/2006/10/14/hummus-recipe/"><span class="Apple-style-span" style="color:#666666;"><b>this recip</b></span><span class="Apple-style-span" style="color:#666666;"><b>e</b></span></a><span class="Apple-style-span" style="color:#666666;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLWAoPFAW4MNBJoi0lPyzu_d22p2tAO5aaYNKlEbTZzVYpmlQAfjJpwQTWrSxaB29oyI4Z6fcJjlrwSgI1IsipiC-JrTGXhpLrmOZfhfiMAVEOwwrJ4iQ7LUCFuO_ORI9jBbD-PVEm3GL/s1600-h/hummus.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">. </span></a>The only 'hard part' was hulling the beans. Many of the hulls came off in the cooking process, but most did not. Next time I'm going to rub them between clean towels to remove them (instead of individually). I love eating hummus as a vegetable dip, especially with carrots, but with homemade pitas- that is what I call trouble, with a capital T.</span></span></div></span>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0tag:blogger.com,1999:blog-1132220843604312244.post-10531521059452793812009-12-14T08:00:00.000-08:002009-12-14T13:35:32.927-08:00chicken noodle soup<img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 282px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7jmzAME5cQuWMaZZFQfj8Nw6utthlPgcdLCeQ5GvDcgGPAX7i_S37p-Iexk6GPYfzXFKab6eweVvPVsTy66PB2iN2-Rvasm125DE-3unzYsxrJvioEm21flrK5-69-Vu4ZiQwU0kUjdY/s400/chicken-noodle-soup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5415202014813581506" /><span class="Apple-style-span" style="font-family:arial;"><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7jmzAME5cQuWMaZZFQfj8Nw6utthlPgcdLCeQ5GvDcgGPAX7i_S37p-Iexk6GPYfzXFKab6eweVvPVsTy66PB2iN2-Rvasm125DE-3unzYsxrJvioEm21flrK5-69-Vu4ZiQwU0kUjdY/s1600-h/chicken-noodle-soup.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color:#666666;">Chicken Noodle Soup is the standard cure-all and as I'm finally getting over the last dregs of whatever I had (was it H1N1??) I decided to make a batch of chicken noodle soup. This elegant version takes a bit longer than opening a can, but is probably one of the quicker soups out there!</span></a></div></span><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7jmzAME5cQuWMaZZFQfj8Nw6utthlPgcdLCeQ5GvDcgGPAX7i_S37p-Iexk6GPYfzXFKab6eweVvPVsTy66PB2iN2-Rvasm125DE-3unzYsxrJvioEm21flrK5-69-Vu4ZiQwU0kUjdY/s1600-h/chicken-noodle-soup.jpg" style="text-decoration: none;"></a><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;">A few weeks ago I roasted a chicken and after eating all of the 'good' pieces I cleaned the bird and placed the bits in the freezer. (The carcass is awaiting its chance to become stock.) These bits make great chicken salad, soups, or a curry. If you don't have a roasted chicken, chop up a chicken breast and cook the cubes at the start of the process. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: arial, serif; color: rgb(102, 102, 102); ">For the noodles, I like to use 'chinese noodles' which look like white spaghetti and are the same type used for chow mein. They are sold in the international section of regular grocery stores, but you could also substitute egg noodles or another pasta. I like to leave the noodles long and eat with chopsticks and a spoon, but to make it a bit more child or accident-prone friendly break the noodles up or use a smaller shape.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;color:#666666;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#666666;"><b><span class="Apple-style-span" style="color:#333333;">Chicke</span><span class="Apple-style-span" style="color:#333333;">n Noodle Soup</span></b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;">1 T. olive oil</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">1- 1 1/2 c. cubed cooked chicken (I used the leftover bits from a roasted chicken)</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">1 leak, chopped and washed (discard dark green parts or reserve for stock!)</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;">6 cloves garlic, peeled and roughly chopped</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">6 c. chicken stock</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">7 oz. chinese noodles</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">1 handful parsley, washed</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#333333;">salt & pepper, as needed</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;">1. Warm olive oil over medium heat and add chicken. Cook or reheat, as necessary. As chicken crisps up, add leaks and garlic. Cook for about 5 minutes, or until leaks start to brown and garlic is fragrant.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;">2. Add stock. Bring to a boil.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="color:#333333;">3. Add noodles (break up, or keep long). Boil until cooked through, about 5 minutes (refer to package). Just before noodles are done, add parsley and adjust seasonings. Eat with chopsticks and a spoon!</span></span></div></div>designSMITHhttp://www.blogger.com/profile/08620228617984533584noreply@blogger.com0