tag:blogger.com,1999:blog-31381840918952802042024-02-21T02:00:15.620-05:00Sarah's Kitchen AdventuresSarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-3138184091895280204.post-85963412551674997672013-06-02T14:16:00.001-04:002013-06-02T14:21:32.530-04:00Roast Chicken with Potatoes, Lemon, and Asparagus<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I can't believe it has been over a year since I have last posted a recipe! A lot of things have happened in this past year. I got engaged, moved all the way across the country from Cincinnati, OH, to Denver, CO, ended a postdoctoral fellowship, and started a new job. These last 3-4 months especially have been so hectic. When I moved back to Cincinnati after graduate school, I moved into a 3 bedroom house. After living there for 5 years, I think I tried to fill every available space because packing up that house was a monstrous job. Fortunately, I donated and got rid of a bunch of stuff, but it still was a haul to move everything across the country. I can't thank my dad, my uncle, and our friend Mark for driving the moving truck through breakdowns, unexpected stops in Columbia, MO, and bad weather.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This dish was one that I could make on a weeknight that wouldn't take too long to prepare, and it cooks in one dish, which makes clean up a breeze. When I first made this, I used a whole chicken that I broke down myself, but believe me, it's much easier to just buy a chicken that is already cut up into 8 pieces. With the lemon and asparagus, it is perfect recipe for spring/summer, make it while the asparagus is still in season, you won't regret it!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Roast Chicken with Potatoes, Lemon, and Asparagus</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> adapted from <a href="http://www.marthastewart.com/315875/roast-chicken-with-potatoes-lemon-and-as">Martha Stewart</a></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> serves 4</span></div>
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 small new potatoes, halved or quartered if potatoes are large</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 tablespoons butter cut into small pieces</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 chicken cut up into 8 pieces (about 3 lbs)</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 bunch of asparagus, trimmed and cut into 2-3 inch pieces</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 lemon, cut into 8 wedges</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 cloves of garlic, peeled and smashed</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp dried thyme</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper</span></li>
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<span style="background-color: clear; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 16px;">Preheat oven to 475 degrees. Place the potatoes and half the butter in a roasting pan (I used a 9 x 13 glass pan), scatter the garlic cloves over the potatoes and season with salt and pepper and dried thyme. Roast the potatoes, tossing once, until the potatoes are golden, 20 to 25 minutes.</span><br />
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<span style="background-color: clear; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 16px;">Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes. </span><br />
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<span style="background-color: clear; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 16px;">Scatter the asparagus, lemon, and remaining butter around the chicken. Roast until the asparagus is tender and the juices on the chicken run clear, about 10-15 more minutes. Serve chicken, vegetables, and lemon drizzled with pan juices. </span><br />
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<span style="background-color: clear; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 16px;">Notes: Be sure to squeeze the lemons over the whole dish, the roasting mellows the acidity, and really brightens the dish. </span><br />
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<span style="background-color: clear; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 16px;">I hope to get back to posting more regularly now that I am settled into my new place. I hope you try this dish and enjoy!</span><br />
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<br /></div>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com3tag:blogger.com,1999:blog-3138184091895280204.post-82710117727842752402012-03-12T19:42:00.001-04:002012-03-12T19:45:07.792-04:00Cheddar Topped Shepherd's Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJK28xVvftw-Cab9lqoWUqim1k22PN7rOpl45CO1_KdteruvdpdXsMk1bpjSVJrOjvHBh4JRWWtJVyOQxlqGcRSOtGvISIiN_54RDCemWEKU_yACVW8AlAe00HcQWKUIvXWZz08iyQaYc/s1600/Screen+Shot+2012-03-12+at+6.54.43+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJK28xVvftw-Cab9lqoWUqim1k22PN7rOpl45CO1_KdteruvdpdXsMk1bpjSVJrOjvHBh4JRWWtJVyOQxlqGcRSOtGvISIiN_54RDCemWEKU_yACVW8AlAe00HcQWKUIvXWZz08iyQaYc/s400/Screen+Shot+2012-03-12+at+6.54.43+PM.png" width="350" /></a></div><br />
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It's almost St. Patrick's Day, and recipes are popping up all over my favorite food blogs, and I thought this recipe for Shepherd's Pie would fit right in. Shepherd's Pies has a meat and vegetable filling, either made with ground beef or ground lamb, which is topped with a mashed potato crust. When I saw <a href="http://www.marthastewart.com/319350/cheddar-topped-shepherds-pie">this recipe from Martha Stewart</a>, I knew I wanted to try it. <br />
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This recipe is easy and made with ingredients that are usually refrigerator and pantry staples. I only had to pick up some authentic Irish cheddar from the store, and I was able to whip this up in no time. The only thing that takes a lot of time is all the vegetables that have to be chopped. <br />
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The only change to this recipe I made was to partially cook my ground beef before adding it to the pan. Recently, I was lucky enough to win a contest from <a href="http://www.seriouseats.com/">Serious Eats</a>. It was a Super Bowl contest, and the prize was 10 lbs of ground beef to use at your Super Bowl party. The beef was shipped in 2 lbs. packages, and we only used 4 lbs. on Super Bowl Sunday, so I had 6 lbs. sitting in my freezer. This was really high quality meat that contained a lot of fat and marbling, so if your beef has a high fat content, you may want to partially cook the meet before adding it to skillet to get rid of some of that extra fat. If your ground beef is very lean, this step isn't necessary. <br />
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I thought this was a hearty, homey dish that is quick and easy. Next time I think I will try add some peas in the dish as well. Happy St. Patricks Day!<br />
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Cheddar Topped Shepherd's Pie<br />
serves 6-8<br />
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<ul><li>2 lbs. baking potatoes (I used Idaho Russets), peeled and thinly sliced</li>
<li>1 tablespoon vegetable or olive oil</li>
<li>6 medium carrots, peeled, halved and thinly sliced</li>
<li>4 celery stalks, halved (if large) and thinly sliced</li>
<li>1 medium onion, chopped</li>
<li>1/2 teaspoon dried thyme</li>
<li>1/4 cup flour</li>
<li>1/4 cup tomato paste</li>
<li>2 lbs. ground beef</li>
<li>1 cup water</li>
<li>3/4 to 1 cup whole milk</li>
<li>1 1/2 cups shredded white cheddar cheese (I used <a href="http://www.kerrygold.com/products/mature-cheddar">Kerrygold Mature Cheddar</a>)</li>
<li>kosher salt and freshly ground pepper</li>
</ul><br />
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Preheat the oven to 450 degrees, place the potatoes in large pot and cover with salted water (about 1 inch above the potatoes). Cook until the potatoes are fork tender, about 15-20 minutes.<br />
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Meanwhile heat a 5 quart Dutch oven, or a large heavy-bottomed pot, over medium-high heat. Add carrots, celery, onion and thyme, season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Do not brown the vegetables. Add the flour and the tomato paste, cook for at least a minute to incorporate the flour and tomato paste. Add the beef and cook until it is no longer pink. Add 1 cup of water and bring it to a boil, simmer 1 minute. Pour the beef filling until a 9 x 13 baking dish.<br />
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Drain potatoes and return to the pan, cook over medium heat until the water is evaporated, about 1 minute. Keep stirring so the potatoes do not stick to the pot. Remove the pan from the heat and add the whole milk (start with 3/4 of a cup and add up to 1/4 cup more until the desired consistency is achieved), and 1 cup of the cheddar cheese. Mash until the potatoes are smooth and season with salt and pepper.<br />
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Drop dollops of the mashed potatoes over the beef filling, spread to the edges of the dish with a spatula (it won't be a very thick layer, but it will puff up a bit in the oven). Sprinkle with the remaining 1/2 cup cheese. Bake until the topping is browned and the filling is bubbling, about 15-20 min. (Mine was ready by 15 minutes). Let stand at least 5 minutes before serving.<br />
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com1tag:blogger.com,1999:blog-3138184091895280204.post-50406391413557076452012-02-14T21:15:00.003-05:002012-02-15T08:35:24.051-05:00Happy Valentine's Day: Biscoff Kisses<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwkWn_gPRaXQSjcmIscV9FOlE5J6mCiryDVsbgp7rgSinHTWiFCBUEXpU9UcR7FgPKqrtPLIUt73pQkFxK2Bmx7YTEDE_JoOMrf5AQnK6SQjs-hRNq7ZmewFR8afZ-MMFOGH7Z0JsV1o/s1600/Screen+Shot+2012-02-14+at+9.09.42+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwkWn_gPRaXQSjcmIscV9FOlE5J6mCiryDVsbgp7rgSinHTWiFCBUEXpU9UcR7FgPKqrtPLIUt73pQkFxK2Bmx7YTEDE_JoOMrf5AQnK6SQjs-hRNq7ZmewFR8afZ-MMFOGH7Z0JsV1o/s400/Screen+Shot+2012-02-14+at+9.09.42+PM.png" width="400" /></a></div><br />
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For Valentine's Day I wanted to make something fun and playful. Unfortunately, my boyfriend won't be in town until this weekend, so I will be sharing these cookies with family and friends, which is great too. I will be making a special dessert this weekend to celebrate Valentine's Day with him as well.<br />
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I decided to do a take on the holiday staple, The Peanut Blossom. You know, the peanut butter cookie that has the Hershey's kiss pressed in the middle of the cookie. I love those cookies, but I wanted to make them a bit differently. Have you heard of <a href="http://www.biscoff.com/DirectionsWEB/webcart_category.php?catid=BCOOKIES&pcatid=BISCOFF">Biscoff cookies</a>? They are those tasty, lightly spiced cookies that you get when you are on a Delta flight. Well the makers of these cookies have come up with <a href="http://www.biscoff.com/DirectionsWEB/webcart_itemBuy.php?itemid=0814">Biscoff Spread</a>. It's basically similar in texture to Nutella or Peanut butter, but it taste just like those delicious cookies. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_K92-iF0Cny0eKyQsk3Rp7geNJENGJ4B-60l3zgijwrTJVQHm12qjqLLec2GRcgQH39Gn0_xb2IJHETFrayK8_NMBxXQ8c7ShLYaf-ddKTVDjOBJqft7_VGiYaiohO0frAQzHWVCoV4/s1600/Screen+Shot+2012-02-14+at+8.11.26+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_K92-iF0Cny0eKyQsk3Rp7geNJENGJ4B-60l3zgijwrTJVQHm12qjqLLec2GRcgQH39Gn0_xb2IJHETFrayK8_NMBxXQ8c7ShLYaf-ddKTVDjOBJqft7_VGiYaiohO0frAQzHWVCoV4/s1600/Screen+Shot+2012-02-14+at+8.11.26+PM.png" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">image from Biscoff.com</span></div><div style="text-align: center;"><span style="font-size: x-small;"><br />
</span></div><div style="text-align: left;">I used the Biscoff Spread in place of peanut butter, and instead of the typical solid milk chocolate kiss, I used the <a href="http://www.hersheys.com/kisses/products.aspx?ICID=KISS1047#/KISSES-Milk-Chocolate-Filled-With-Caramel-">Hershey's Kisses that are filled with carame</a>l. I know, right? I thought they would go well with the Biscoff flavor, and I wasn't disappointed. The Biscoff flavor is pretty subtle, but it adds a nice flavor that is sweet and delicious. You could make these cookies with Nutella or peanut butter if you can't find the Biscoff spread, but I do recommend you seek it out because it's delicious.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Biscoff Kisses</div><div style="text-align: left;"> adapted from <a href="http://www.landolakes.com/recipe/2579/peanut-blossom-cookies">Land O'Lakes</a></div><div style="text-align: left;"> makes 30-36 cookies</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For the cookies:</div><div style="text-align: left;"></div><ul><li>1/3 cup white sugar</li>
<li>1/2 cup light brown sugar</li>
<li>1/2 cup (1 stick) unsalted butter, softened to room temperature</li>
<li>1/2 cup Biscoff spread</li>
<li>1 egg, room temperature</li>
<li>1 tsp. pure vanilla extract</li>
<li>1/4 tsp. salt</li>
<li>1 3/4 cups all-purpose flour</li>
<li>1 tsp. baking soda</li>
</ul><br />
<div style="text-align: left;"><br />
</div><div style="text-align: left;">For rolling and finishing the cookies:</div><div style="text-align: left;"></div><ul><li>1/4 cup sugar</li>
<li>30-36 Caramel-filled Hershey Kisses</li>
</ul><br />
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</div><div style="text-align: left;">Preheat the oven to 375 degrees. Combine the 1/3 cup white sugar, the brown sugar, the butter, and the Biscoff spread in a large bowl. Using a mixer, beat at medium speed until light and fluffy. Add the egg, vanilla, and salt and continue beating until well mixed. Scraping the bowl as you go along, add the flour and the baking soda and mix until the flour is fully incorporated. At this point, if the dough is too soft you can refrigerate it until it is a bit firmer (30-60 minutes).</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Shape dough into small balls. I used a <a href="http://www.amazon.com/OXO-Grips-Small-Cookie-Scoop/dp/B0000CCY1E">2 tsp cookie scoop</a> to make uniform sized cookies. This is a bit bigger than the 1-inch balls that the original recipe calls for, but I like my cookies a bit bigger. Rolls the balls in the additional 1/4 sugar and place on cookie sheets that are covered in parchment paper, spaced at least 2 inches apart. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Bake the cookies for 10-12 minutes (for bigger cookies) or 8-10 minutes (for smaller cookies) until the cookies are lightly golden brown. When you remove the cookies from the oven, immediately press an unwrapped Hershey kiss in the middle of the cookie. Place the cookies on a wire rack to cool completely. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Note: The caramel filled kisses are a bit more delicate than the solid chocolate ones, so be careful not to disturb the cookies while they are cooling or the kisses with melt into funny shapes. (See below, not so pretty, right?)</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckja-z-VVKnyQcoYmCNYoPaBeEz8fT6muv4r7Atema_vhR6V5-iCFkQZoiBoDv1jPOjCT2R_eFDyxUaBsDrpEWmt4uxSwSVkjEDeGJfQ7ZKmuF9KLaL3RD-PWlxLRpF1VGjOVf4SLybA/s1600/Screen+Shot+2012-02-14+at+9.10.22+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckja-z-VVKnyQcoYmCNYoPaBeEz8fT6muv4r7Atema_vhR6V5-iCFkQZoiBoDv1jPOjCT2R_eFDyxUaBsDrpEWmt4uxSwSVkjEDeGJfQ7ZKmuF9KLaL3RD-PWlxLRpF1VGjOVf4SLybA/s400/Screen+Shot+2012-02-14+at+9.10.22+PM.png" width="400" /></a></div><div style="text-align: left;"><br />
</div><br />
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</script>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com4tag:blogger.com,1999:blog-3138184091895280204.post-70729998106273962762012-01-29T17:59:00.002-05:002012-01-29T18:16:31.514-05:00Honey-Chipotle Pork Meatballs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJf48YJ8eSHL32LW-ZNSdGfLao8sRAhqbVNGG_6L0UvQbka2ti_RpEB_HdORjeUEm4seXMBaZ2ggddRcQzuKxDiU57CWxCUpw5LbyfQBFcqJJ6s-ExRGGqI0m5vJHbLRIXEZWKHSm8K_M/s1600/Screen+Shot+2012-01-29+at+5.32.16+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJf48YJ8eSHL32LW-ZNSdGfLao8sRAhqbVNGG_6L0UvQbka2ti_RpEB_HdORjeUEm4seXMBaZ2ggddRcQzuKxDiU57CWxCUpw5LbyfQBFcqJJ6s-ExRGGqI0m5vJHbLRIXEZWKHSm8K_M/s400/Screen+Shot+2012-01-29+at+5.32.16+PM.png" width="400" /></a></div><div><br />
</div><div><br />
</div>Here is another recipe from my Magazine of the Month, <a href="http://everydayfoodblog.marthastewart.com/" style="background-color: #efefef; color: #747474; font-family: Arimo; font-size: 13px; line-height: 18px; text-align: center; text-decoration: none;">Everyday Food January 2012: The Light Issue</a>. This time I made the <a href="http://www.marthastewart.com/872905/honey-chipotle-turkey-meatballs">Honey-Chipotle Turkey Meatballs</a>. I wanted to make this with ground turkey, but when I went to the grocery store to get the ingredients, there was no ground turkey. I know that sounds crazy, but the last two times I have tried to get ground turkey, it wasn't available. Maybe there is a shortage or a recall of which I am not aware, but fortunately there was ground pork on sale, so I decided to make the meatballs with that instead. Granted, they are a bit fattier with turkey, but after making these meatballs, I think any kind of ground meat would work well with this recipe. <br />
<div><br />
</div><div>I loved these meatballs, they had a great flavor, and the combination of sweet and spicy was spot on. I did make some changes. I like my meatballs to be a bit saucier, so I doubled the ingredients of the sauce. <a href="http://www.amazon.com/Empacadora-San-Marcos-Chipotle-7-Ounce/dp/B000H23Z2Q/ref=sr_1_1?s=grocery&ie=UTF8&qid=1327876803&sr=1-1">I used a chipotle sauce</a> instead of the straight chilies, because I thought it would add a bit of a richer, more complex favor than the chilies alone. The original recipe called for shaping the meat into 16 meatballs, but they seemed too big to me. I wanted bit-sized meatballs, so I shaped mine into 20 meatballs instead. These would make a great appetizer for a dinner or if you want to take them to a tailgate or potluck, you can easily double or triple the recipe. </div><div><br />
</div><div><br />
</div><div>Honey-Chipotle Meatballs</div><div><br />
</div><div><ul><li>1 1/2 lbs. ground turkey or pork</li>
<li>1/4 of a yellow onion, minced finely</li>
<li>2 cloves of garlic, minced finely</li>
<li>1/2 tsp. salt</li>
<li>1/4 tsp. ground black pepper</li>
<li>2 Tbsp. flat leaf parsley, chopped finely (optional)</li>
</ul></div><div><ul><li>2 Tbsp. honey</li>
<li>5 Tbsp. <a href="http://www.amazon.com/Empacadora-San-Marcos-Chipotle-7-Ounce/dp/B000H23Z2Q/ref=sr_1_1?s=grocery&ie=UTF8&qid=1327876803&sr=1-1">chipotle sauce</a></li>
<li>2 tsp. cider vinegar</li>
</ul></div><div><br />
</div><div>Preheat oven to 375 degrees. In a large bowl, add the ground meat, onion, garlic, salt, pepper, and parsley. Mix together until just combined, being careful not to overmix as the meat will become tough when cooked. </div><div><br />
</div><div>Form into 16-20 meatballs depending on the size of meatball you like. In a large ovenproof skillet, heat one tablespoon olive oil to medium high. Add the meatballs and brown on all sides, about 10 minutes. Transfer skillet to the oven and bake an additional 5 minutes. Test for doneness by cutting one of the meatballs in half to make sure it is cooked all the way through. </div><div><br />
</div><div>While the meatballs are cooking, stir together the honey, chipotle sauce, and cider vinegar. </div><div><br />
</div><div>Remove the oven from the skillet and transfer the meatballs to a serving bowl, draining any fat that has accumulated (if using pork). Pour the honey-chipotle sauce over the meatballs and toss to combine, serve immediately. <br />
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</div>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com1tag:blogger.com,1999:blog-3138184091895280204.post-88339953376652492932012-01-20T18:35:00.004-05:002012-01-20T18:47:07.591-05:00Asian Chicken and Orzo Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERyyjcpLgdm6O2dZEYWyp6oY-gR3dZFGrlQJS8BQdSV9tfdGTBVPKGVoVi00uIRJADlM8K-6KFpP8uJqhKYONhjcRIJEPO3z00tlydxcxM_YZl9uYkGIvHyiZJXPrs_fXz7t-EGPeYqc/s1600/Screen+Shot+2012-01-20+at+6.18.49+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERyyjcpLgdm6O2dZEYWyp6oY-gR3dZFGrlQJS8BQdSV9tfdGTBVPKGVoVi00uIRJADlM8K-6KFpP8uJqhKYONhjcRIJEPO3z00tlydxcxM_YZl9uYkGIvHyiZJXPrs_fXz7t-EGPeYqc/s400/Screen+Shot+2012-01-20+at+6.18.49+PM.png" width="400" /></a></div><br />
<br />
I made this pasta salad when I had a few friends over for lunch one Sunday. It's a great dish because you can make it the night before and serve it cold or at room temperature. I found <a href="http://www.foodnetwork.com/recipes/paula-deen/asian-chicken-and-orzo-salad-recipe/index.html">this recipe over at the Food Network</a>. It's from Paula Deen if you can believe it or not, and it doesn't contain one bit of butter. Based on the reviews I changed things from the original recipe, like I reduced the oil in the recipe and added more soy sauce and some of the other ingredients. I thought the changes added a lot of flavor, and I really liked it. This recipe makes a lot, so it's great for a party, light and pretty healthy too. <br />
<br />
<br />
<br />
Asian Chicken and Orzo Salad<br />
<br />
<ul><li>1 cup of shelled, cooked edamame (you can cook them by blanching them in boiling, salted water for about 4-5 minutes if they aren't cooked when you purchase them)</li>
<li>1-16 oz package of orzo, cooked and drained</li>
<li>1 cup water chestnuts, drained and chopped</li>
<li>3 cups diced cooked chicken</li>
<li>2 green onions, whites and greens, sliced thin</li>
<li>1 medium red bell pepper, diced</li>
<li>1/4 cup canola or vegetable oil (any neutral tasting oil will work)</li>
<li>1 tablespoon sesame oil </li>
<li>1/4 cup rice wine vinegar</li>
<li>1/4 cup soy sauce</li>
<li>2 tablespoons hoisin sauce </li>
<li>1 tsp <a href="http://www.huyfong.com/no_frames/sriracha.htm">Sriracha</a> (optional)</li>
</ul><br />
<br />
In a large bowl, combine the orzo, chicken, edamame, green onions, and red bell pepper. In a small bowl, whisk to combine the canola oil, sesame oil, rice wine vinegar, soy sauce, hoisin, and Sriracha. Pour over the pasta and chicken mixture and toss to combine. Cover and chill until ready to serve. Can serve cold or at room temperature. <br />
<br />
Note: When you are ready to serve, give it a taste, it may need more soy or hoisin sauce. Mine felt a bit dried out the next day, so I drizzled some extra soy sauce and hoisin sauce over the top, stirred to combine, and it was just great. <br />
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com2tag:blogger.com,1999:blog-3138184091895280204.post-71734043649473988182012-01-15T23:42:00.002-05:002012-01-15T23:53:18.765-05:00Easy Blackberry Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qxBa6eVYVcZSjjrjNNt66ovhROGx5JnfW42F0g2R1m1p7gFoJ57s5UFFpVNuaxrdaj2bq0aXTR6myo8nHDevARjIwSuJQxhEOepmGibQnfe1OAuQGTwl3_rnIrmvbzMsiLJLzwjhsU8/s1600/Screen+Shot+2012-01-15+at+11.09.10+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qxBa6eVYVcZSjjrjNNt66ovhROGx5JnfW42F0g2R1m1p7gFoJ57s5UFFpVNuaxrdaj2bq0aXTR6myo8nHDevARjIwSuJQxhEOepmGibQnfe1OAuQGTwl3_rnIrmvbzMsiLJLzwjhsU8/s400/Screen+Shot+2012-01-15+at+11.09.10+PM.png" width="311" /></a></div><br />
<br />
If you are looking for an easy weeknight cake studded with delicious fruit, then this is recipe for you. I found this over at <a href="http://thepioneerwoman.com/">Pioneer Woman's website</a>. She <a href="http://thepioneerwoman.com/cooking/2007/08/the_great_cobbl/">calls it a cobbler</a>, but to me, cobbler is usually a fruit filling topped with a biscuit-like crust. In this recipe you make a batter, then scatter the fruit over top, and as the cake/cobbler bakes, the fruit sinks down into the batter and releases its delicious juices. She does have <a href="http://thepioneerwoman.com/cooking/2007/08/the_great_cobbl-2/">another recipe for blackberry cobbler</a> that is more like to kind I am used to, and I will have to try it sometime.<br />
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So like I said, this is an easy weeknight recipe, and you will see why. It's a recipe that comes together in a flash, you don't even need to get out your mixer. You can easily throw it in the oven while you are baking dinner on the stovetop, and it will be ready by the time you are finished eating dinner. I made mine with blackberries like the Pioneer Woman did, but I think it would be good with almost any fruit. I would love to try cherries, blueberries, or peaches as well. <br />
<br />
<br />
Easy Blackberry Cake<br />
<br />
<ul><li>1 stick of butter, melted</li>
<li>1 cup of sugar, divided (3/4 cup and 1/4 cup)</li>
<li>1 cup self-rising flour (or 1 cup flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt)</li>
<li>1 cup milk</li>
<li>2 cups blackberries </li>
</ul><br />
<br />
Preheat oven to 350 degrees and butter a baking dish (I used a glass pie pan). <br />
<br />
Melt the stick of butter in the microwave. In a separate bowl, combine 3/4 cup sugar and 1 cup flour, slowly pour in the milk and mix well. Then pour in melted butter, and mix until it is fully incorporated into the batter. <br />
<br />
Rinse and thoroughly dry the blackberries. Pour batter into the prepared baking dish and scatter the blackberries over the top of the batter. Sprinkle the remaining 1/4 cup over the top of the cake. (Don't skip this step, as it gives a sweet, crisp top to the cake).<br />
<br />
Bake in the oven until the top is golden brown and a toothpick inserted into the cake comes out clean. For me it was about 40 minutes, but the original recipe calls for up to one hour. So check around 35 minutes, and keep close watch from there. Remove from oven, and cool on a wire rack. Serve alone or with ice cream or whipped cream.<br />
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</script>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com3tag:blogger.com,1999:blog-3138184091895280204.post-68156259389567374402012-01-10T22:20:00.002-05:002012-01-10T22:30:31.273-05:00Honey-Glazed Carrots with Cilantro and New Blog Features!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQuvoy87UJk-1V7G4L09W4DebU4U4UYLIXK4YJJ4APFs7qc3v6SVLu1zt4TVbZYX09aRe48W8r-LE4BX5oqVxyfFs0aDszztj2IM_W8Mxyd5N3vH1HTIidu5PcEUbmO12GXIYHEEW2Es/s1600/Screen+Shot+2012-01-10+at+9.37.32+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQuvoy87UJk-1V7G4L09W4DebU4U4UYLIXK4YJJ4APFs7qc3v6SVLu1zt4TVbZYX09aRe48W8r-LE4BX5oqVxyfFs0aDszztj2IM_W8Mxyd5N3vH1HTIidu5PcEUbmO12GXIYHEEW2Es/s400/Screen+Shot+2012-01-10+at+9.37.32+PM.png" width="400" /></a></div><br />
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So I haven't blogged in almost three months. I really didn't want to post one recipe in November and one in December. I wanted to come back when I was ready to devote more time to it and really make it a commitment in my everyday life. I've decided that there is no time like the present. In order to blog more and to utilize my great collection of food magazines and cookbooks, I am introducing two new features to my blog. One is what I am calling Magazine of the Month. I am going to take one of my many magazines from my numerous subscriptions and cook 3-4 recipes from that magazine during the current month. The recipe above is from this month's choice. <br />
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<div style="text-align: center;"><a href="http://everydayfoodblog.marthastewart.com/">Everyday Food January 2012: The Light Issue</a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpLQWAUwVQg4PwNCU6MKNQkXtAiEK5hmVz7lIlZ__uPgiyOCAPoHQr69rjRHJFmXYJTExsGYY1oC0jg7S8XygLywGSmF5_KBnbr_pLVBHM8aCVTcqtEw4JUjlMFTVWoC75imFSRapTnU/s1600/Screen+Shot+2012-01-10+at+9.35.23+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpLQWAUwVQg4PwNCU6MKNQkXtAiEK5hmVz7lIlZ__uPgiyOCAPoHQr69rjRHJFmXYJTExsGYY1oC0jg7S8XygLywGSmF5_KBnbr_pLVBHM8aCVTcqtEw4JUjlMFTVWoC75imFSRapTnU/s320/Screen+Shot+2012-01-10+at+9.35.23+PM.png" width="274" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Another addition to my blog is what I am calling my Current Cookbook. I am going to pick one cookbook and cook 4-5 or more recipes from that book. At the end, I will write a comprehensive review of the cookbook and give it a rating. I have so many, yet I rarely cook from them, I just love to look through them and get ideas about what I want to cook. This isn't a bad thing, I just want to try so many recipes from these books, now I am giving myself the chance to do it. My first choice for my Current Cookbook is <a href="http://www.amazon.com/Cooker-Revolution-Editors-Americas-Kitchen/dp/1933615699">America's Test Kitchen's Slow Cooker Revolution</a>. I thought it would be a good choice for these cold winter months, and I also just got a new slow cooker that I am eager to try out.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8YdTeJF6KM1aKs9cg-5zp1T5A6xV5m8_Y-SWTinjiuUA5XKhZdjCnx9kQB_gAogbBDhr4ZB0ZPYlp8UfDXt7h_pnIWu0pEBLxr01dn5j-yGhc93YnIfLu3D8UF7qXK0I8H5Wkj_m4-o/s1600/Screen+Shot+2012-01-10+at+9.36.09+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8YdTeJF6KM1aKs9cg-5zp1T5A6xV5m8_Y-SWTinjiuUA5XKhZdjCnx9kQB_gAogbBDhr4ZB0ZPYlp8UfDXt7h_pnIWu0pEBLxr01dn5j-yGhc93YnIfLu3D8UF7qXK0I8H5Wkj_m4-o/s320/Screen+Shot+2012-01-10+at+9.36.09+PM.png" width="256" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">So onto the recipe. Like I said, this is from <a href="http://www.marthastewart.com/873231/honey-glazed-carrots-cilantro">Everyday Foo</a>d, and the reason I picked it was because it had an interesting method for cooking the carrots. You place the carrots in a skillet with a little olive oil, then you cover it for water. As the carrots boil in the water they become soft, and then the water eventually evaporates. The carrots then begin to caramelize in the skillet and pick up those lovely charred spots that add a lot of flavor to the carrots, add in some honey time to bring in a bit of extra sweetness. You then deglaze the skillet with a bit of water or broth. The carrots are finally tossed with a bit of cilantro for some brightness. I really love this technique. It's so delicious and the carrots and cooked wonderfully. I will definitely use this method from now on.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Honey-Glazed Carrots with Cilantro </div><div style="text-align: left;"> serves 4</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><ul><li>6 medium sized carrots, halved lengthwise and chopped into 2 inch pieces</li>
<li>1 tablespoon olive oil</li>
<li>1 tablespoon honey</li>
<li>2 tablespoons of broth, white wine, or water</li>
<li>2 tablespoons of finely chopped fresh cilantro</li>
</ul><br />
<div style="text-align: left;"><br />
</div><div style="text-align: left;">In a large skillet, combine the carrots and the olive oil. Add just enough water to cover the carrots (about 2 cups). Cook over medium-high heat until the water is evaporated and the carrots are soft, about 15 minutes. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">At this point, cook, tossing often until the carrots are light golden brown with some charred spots. Season with salt and pepper. Add 1 tablespoon honey and 2 tablespoons broth, white wine, or water. Stir and scrape up the brown bits with a wooden spoon, until the carrots are glazed, about 2-4 minutes. Stir in 2 tablespoons of the chopped cilantro. Serve immediately.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Print Feature:<br />
<br />
</div><div style="text-align: left;">Another great feature that I have added is a "Print/PDF option" to the blog. This means if you click on the icon below, you will be able to print or save a pdf of this blog post. I really love this feature on other blogs, because when I see a recipe I like, I like to print it out immediately or save it as a PDF onto my computer, so I can use it later. Anyway, I hope you like the new features, and I hope to be around more often!<br />
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Pinterest:<br />
<br />
I don't know who has checked out <a href="http://pinterest.com/">Pinterest</a> yet, but it's a great website where you can "Pin" different things on your personal pinboard. It's a place to share all the wonderful things you see on the web. People use Pinterest to remind them of ideas for cooking, organizing, decorating, you name it. If you see a recipe you like here, and you want to "pin" it, that would be wonderful. Just click on the button below, and you will be able to do that. </div><br />
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com4tag:blogger.com,1999:blog-3138184091895280204.post-64948809464628702962011-10-16T14:14:00.000-04:002011-10-16T14:14:53.397-04:00Pumpkin Apple Donuts with Apple Cider Glaze<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqhbdy6FfKK-SZVzyMd2JnrFy_WM1t_Umrjbgi5DQeDbnb0dmAzClFaecUCONfOyXSHtTAgwCDv9BGSR3W72N0N_dbEDJNevp4U-E1mYbkyhRw3KRG7rHzCkLdb7iYvjxvJ_gUaoPxDQ/s1600/Screen+Shot+2011-10-16+at+2.10.00+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqhbdy6FfKK-SZVzyMd2JnrFy_WM1t_Umrjbgi5DQeDbnb0dmAzClFaecUCONfOyXSHtTAgwCDv9BGSR3W72N0N_dbEDJNevp4U-E1mYbkyhRw3KRG7rHzCkLdb7iYvjxvJ_gUaoPxDQ/s400/Screen+Shot+2011-10-16+at+2.10.00+PM.png" width="400" /></a></div><span class="Apple-style-span" style="background-color: #eeeeee;"><br />
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<span class="Apple-style-span" style="background-color: #eeeeee;">Fall is my favorite time of year. Living in the Midwest, you get to experience the best of it. The leaves change color, and it's finally getting cooler. It's this time of year that you start to see all the pumpkin recipes showing up on the blogs and in the cooking magazines. I love pumpkin desserts, and after I got <a href="http://www.surlatable.com/product/PRO-670836/Wilton-Standard-Doughnut-Pan">this pan </a>on sale the other day, I knew I wanted to make pumpkin donuts. I had some honeycrisp apples (another wonderful fall occurence) on hand, so when I found <a href="http://www.cherryteacakes.com/2010/10/pumpkin-cinnamon-apple-donuts.html">this recipe</a> from <a href="http://www.cherryteacakes.com/">Cherry Tea Cakes</a> for Pumpkin Apple donuts, I knew I had to try them out. </span><br />
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<span class="Apple-style-span" style="background-color: #eeeeee;">These donuts are really delicious, they are cake-like considering they are baked and not fried, and the apple cider glaze add a spicy sweet topping to the apple filled donuts. I altered the original recipe a bit by decreasing the amount of sugar and increasing the spices in the batter. I also swapped out some of the white sugar for brown sugar to incorporate a deeper more molasses-like flavor to the donuts. I think the changes turned out well. You will have some extra glaze left over after you dip the donuts, but I just spooned some over the donuts once the first glaze had dried to add an extra sweet layer. I will definitely be making these again. </span><br />
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<span class="Apple-style-span" style="background-color: #eeeeee;">If you didn't have a donut pan, you could always bake these in muffin tins, but you would have to increase the baking time a bit. </span><br />
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<span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">Pumpkin Apple Donuts with Apple Cider Glaze</span><br />
<span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;"> makes 10-12 donuts</span><br />
<span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">For the donuts:</span><br />
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<div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">1 ¼ cups all-purpose flour</span></li>
<li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">½ cup white sugar</span></li>
<li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">¼ cup brown sugar</span></li>
<li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">½ teaspoon cinnamon</span></li>
<li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">½ teaspoon ground nutmeg</span></li>
<li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">½ teaspoon ground ginger</span></li>
<li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">½ teaspoon pumpkin pie spice</span></li>
<li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">½ teaspoon baking soda</span></li>
<li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">¼ <span> </span>teaspoon kosher salt</span></li>
<li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">1 egg, lightly beaten</span></li>
<li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">½ <span> </span>cup canned pumpkin puree</span></li>
<li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">¼ <span> </span>cup vegetable oil</span></li>
<li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">1 cup peeled, cored and chopped apple</span></li>
</ul><br />
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</span></span></div><div class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-color: #eeeeee; background-image: initial; background-origin: initial;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">For the glaze:</span></span></div><div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">2 cups powdered sugar</span></li>
<li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">¼ cup, or less of spiced apple cider or milk if you don't have cider</span></li>
<li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">½ teaspoon pure vanilla extract</span></li>
<li><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">½ teaspoon ground cinnamon</span></li>
</ul><div><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">Preheat the oven to 350 degrees. Lightly grease donut or muffins pans. </span></div><div><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;"><br />
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</style> <![endif]--> <!--StartFragment--> <div class="MsoNormal"><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">In a large bowl sift together flour, cinnamon, nutmeg, ginger, pumpkin pie spice, baking soda and salt. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">In a separate bowl, mix together egg, white and brown sugar, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into doughnut molds filling roughly half full to three quarters full. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">Bake for 12-15 minutes, or until a toothpick inserted comes out clean. Let sit in the pan for a few minutes then turn out onto a wire rack to cool. Allow to fully cool before dipping in the glaze. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="background-color: #eeeeee; font-family: Times, 'Times New Roman', serif;">To make the apple cinnamon glaze, mix powdered sugar and cinnamon together in a bowl. Add cider or milk until you reach the desired consistency. Dip each doughnut in and allow glaze to set. If you have any extra glaze you can always spoon it over the donuts once the first layer of glaze has fully set. <span class="Apple-style-span" style="font-size: large;"> </span></span></div><!--EndFragment--></div><br />
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<!--EndFragment-->Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com1tag:blogger.com,1999:blog-3138184091895280204.post-53703571278790308902011-08-27T23:13:00.000-04:002011-08-27T23:13:19.167-04:00Butterfinger Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQbKy_kGEjmGci6iEI1Q4HEO0-9kkefGEBTidVtveP7gpSiY_NmqOxU3oxGuf5VOioZg49S-IKAM83-kjgAzc797v22z_4Uy0rnqGDFpFfBt7oyFSa4VOFGpqizqTEz8qbqnNu-K4HzQ/s1600/Screen+Shot+2011-08-27+at+10.51.02+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQbKy_kGEjmGci6iEI1Q4HEO0-9kkefGEBTidVtveP7gpSiY_NmqOxU3oxGuf5VOioZg49S-IKAM83-kjgAzc797v22z_4Uy0rnqGDFpFfBt7oyFSa4VOFGpqizqTEz8qbqnNu-K4HzQ/s400/Screen+Shot+2011-08-27+at+10.51.02+PM.png" width="400" /></a></div><br />
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I've never been a huge fan of Butterfinger candy bars, they always seemed brittle and crumbly, and they got stuck in my teeth. However, when I saw<a href="http://www.recipegirl.com/2008/07/31/butterfinger-chunk-cookies/"> this recipe</a> from Lori over at <a href="http://www.recipegirl.com/">Recipe Girl</a>, I thought it sounded intriguing. The Butterfinger pieces actually melt in the batter and become chewy bits of toffee-like chocolate and peanut butter. I love toffee and peanut butter, so count me in. <br />
<br />
These cookies were pretty great. They were chewy and sweet, with a slight peanut butter flavor, and Lori was right, the Butterfinger does turn into chewy bits of toffee. I would definitely make these again. Thanks Lori for another great recipe! <br />
<br />
<br />
Butterfinger Cookies<br />
adapted from Recipe Girl<br />
<br />
<ul><li>1/2 cup butter, softened to room temperature </li>
<li>1/3 cup granulated sugar</li>
<li>1/2 cup packed brown sugar</li>
<li>1 large egg</li>
<li>1 tsp. pure vanilla extract</li>
<li>1 1/4 cups plus 2 Tbsp all purpose flour</li>
<li>1/2 tsp salt (if using unsalted butter)</li>
<li>1/2 tsp baking soda</li>
<li>1 1/2 cups Butterfinger pieces (I used a sharp knife to cut them up into chunks, you also end up with a lot of crumbly pieces too)</li>
</ul><br />
<br />
Preheat the oven to 350 degrees. In a large bowl, beat the butter and sugars until light and fluffy. Add the egg and vanilla and mix until thoroughly incorporated. In another bowl, combine the flour, salt (if using), and baking soda. Add to the butter/egg mixture and mix until just combined. Stir in the Butterfinger pieces. Chill the dough in the refrigerator for at least 30 min. <br />
<br />
Line baking sheets with parchment paper and drop rounded tablespoons of dough (I used a<a href="http://www.amazon.com/OXO-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2/ref=sr_1_1?ie=UTF8&qid=1314500919&sr=8-1"> medium cookie scoop</a>) at least 3 inches apart on the sheets (the cookies will flatten and spread out). <br />
Bake cookies for about 12 minutes or until golden brown. Transfer to wire rack to cool. <br />
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<br />
Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com0tag:blogger.com,1999:blog-3138184091895280204.post-67652260344031420482011-08-24T22:01:00.004-04:002011-08-25T09:18:51.341-04:00CEiMB: Saffron Chicken, Lemon and Green Bean Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQvQL5VVDDnl__lC-z2oEo7IZnXnnFvAvPje__2jvRIXoshn9ud9Oe0o-2E5e1LU_s1kfn7TlKi-6tGFBckdKj8fOMBxTGU6vk83Ll5_Ge98NavLWCua-1NmG2a3gaN7eroWVHnOAcO0/s1600/Screen+Shot+2011-08-24+at+9.27.29+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQvQL5VVDDnl__lC-z2oEo7IZnXnnFvAvPje__2jvRIXoshn9ud9Oe0o-2E5e1LU_s1kfn7TlKi-6tGFBckdKj8fOMBxTGU6vk83Ll5_Ge98NavLWCua-1NmG2a3gaN7eroWVHnOAcO0/s400/Screen+Shot+2011-08-24+at+9.27.29+PM.png" width="400" /></a></div><br />
<br />
<span class="Apple-style-span" style="font-family: inherit;">It's my week for picking a recipe for <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a>. I chose for our group to make the <a href="http://www.foodnetwork.com/recipes/ellie-krieger/saffron-chicken-boiled-lemon-and-green-bean-salad-recipe/index.html">Saffron Chicken, Lemon, and Green Bean Salad </a>from <a href="http://www.amazon.com/Food-You-Crave-Luscious-Recipes/dp/1600850219%3FSubscriptionId%3D0338J3P5B24W4AZ77RG2%26tag%3Dimafoodblog-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D1600850219">The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger.</a> I wanted to pick a recipe that would both use some summer ingredients like green beans and fresh mint, and I also wanted something healthy and light I could take to work for lunch.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">However, the main reason I chose this recipe was because it had an unusual cooking technique that I had never tried before. The recipe calls for boiling a whole lemon for 50 minutes until it breaks down, and the skin is so soft that you actually scoop out the pulp and chop up the peel and add it to salad. It's kind of messy because the pulp disintegrates and breaks down, so scooping out the pulp is a bit difficult, and I wanted to completely get the skin clean and free of the pith, so I found that laying the lemon flat on the counter and scraping out the pulp with a spoon worked rather well. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">I found this salad to be so delicious. Chicken is marinated in fresh mint, saffron, garlic and lemon juice. Once it is cooked, it is combined with steamed green beans and the chopped lemon peel. You then toss the salad in a lemon-honey dressing. The mint and lemon combination is so bright and fresh. It really is bursting with lemon flavor, but it is soft and mellow, not tart or abrasive at all. The saffron adds a subtle floral flavor and the sweet honey balances out the lemon flavor. I think this recipe is a wonderful discovery, and I will make it again and again. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Saffron Chicken, Lemon, and Green Bean Salad</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="font-family: inherit;">1 lemon, preferably unwaxed</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 1/4 teaspoons salt, plus more to taste, divided</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Pinch saffron</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons finely chopped mint leaves</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 clove garlic, minced</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">3 tablespoons lemon juice, divided</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1/4 cup olive oil, divided</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 1/4 pound skinless boneless chicken breast, pounded to 1/2-inch thick</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 pound green beans, washed and trimmed</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Cooking spray</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons finely chopped fresh thyme leaves</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon honey</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Freshly ground black pepper</span></li>
</ul><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Prick the lemon in 3 or 4 places with a fork and place in a small pot with 1 teaspoon of salt and cover with water. Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender. Drain and set aside to cool.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">In the meantime, mix the saffron, mint, garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil and 1/4 teaspoon of salt in a small bowl. Pour the marinade into a sealable plastic bag, add the chicken and let it marinate while you prepare the other ingredients. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Steam the green beans for 4 minutes and set aside to cool. Cut into 1/2-inch pieces.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Preheat a large skillet or grill pan which has been sprayed with cooking spray. Cook the chicken for 3 to 4 minutes on each side, or until cooked through. Set aside to cool. Cut into bite-sized chunks.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Slice the ends off of the lemon and slice it in half lengthwise. Scoop out the pulp. Slice the peel thinly and then again into 1/4-inch pieces.<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">In a large bowl, combine the chicken, lemon, green beans and thyme. In a small bowl combine the rest of the lemon juice and the honey, whisk in the remainder of the olive oil, and season with salt and pepper, to taste. Pour the dressing over the salad and toss to combine.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com0tag:blogger.com,1999:blog-3138184091895280204.post-81937553054536723192011-07-09T20:00:00.000-04:002011-07-09T20:00:36.724-04:00Nectarine and Blueberry-Almond Cobbler<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqpKRUt73VY3UDbMmX2srT47eX8FYMEjlaYv9bDYMIiAutAIboSS4l1lLGhXuiSK5gi3NmN2V5EFiXLZwus51H3ErXZOTqCYhn77aySEDNwZX3y4uVmTgKSDo3mmfzpETtdzNfupTOHs/s1600/Picture+14.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqpKRUt73VY3UDbMmX2srT47eX8FYMEjlaYv9bDYMIiAutAIboSS4l1lLGhXuiSK5gi3NmN2V5EFiXLZwus51H3ErXZOTqCYhn77aySEDNwZX3y4uVmTgKSDo3mmfzpETtdzNfupTOHs/s400/Picture+14.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">With summer in full swing, I thought it was a good time to post this recipe. I adapted this recipe from <a href="http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X">David Lebovitz's book Ready for Dessert</a>. This book is full of lovely desserts and when I saw that the topping for the cobbler contained almond paste, I knew I had to try it. David also has a <a href="http://www.davidlebovitz.com/">really great blog</a> with recipes and musings on his life in Paris. The <a href="http://books.google.com/books?id=iKyfotwjDLMC&pg=PT212&lpg=PT212&dq=david+lebovitz+cherry+almond+cobbler&source=bl&ots=Fn0ivQVcT8&sig=F2ivjl9IT2QytZ2vlfHXCAlDtBM&hl=en&ei=veYYToSLLYLt0gHH_aCWBQ&sa=X&oi=book_result&ct=result&resnum=3&ved=0CCQQ6AEwAg#v=onepage&q&f=false">original cobbler called for cherries</a>, which I also want to try, but this time I decided to make it with a combination of nectarines and blueberries. They go very well together with the sweetness of the nectarines balancing out the tartness of the blueberries. It a simple recipe. The fruit is tossed with some sugar and lemon juice, and the cobbler topping is spread on top. This isn't a typical cobbler with a biscuit like topping. This is more like a fluffy almond-flavored cake. It goes really well with a scoop of ice cream. I had to bake mine about 10 minutes longer than the original recipe called for, so if your topping gets too brown before the cake is fully baked, cover it with foil so it won't burn. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">On another note, I know I haven't posted much lately, but I plan on unveiling some new features on the blog soon, so I hope you keep reading. Thanks!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Nectarine and Blueberry-Almond Cobbler</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Filling</u>:</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>2 1/2 cups fresh blueberries (if using frozen, thaw and drain them)</li>
<li>3 1/2 cup nectarines, halved, pitted and sliced into 1/2 inch slices</li>
<li>Juice of 1/2 lemon</li>
</ul><div><u>Topping</u>:</div><div><ul><li>1 cup all purpose flour</li>
<li>1 1/2 tsp. baking powder</li>
<li>7 oz. <a href="http://en.wikipedia.org/wiki/Almond_paste">almond paste</a>, crumbled </li>
<li>1/3 cup sugar</li>
<li>1/2 cup unsalted butter, room temperature</li>
<li>1 large egg, room temperature</li>
<li>1/2 tsp. vanilla extract</li>
<li>1/2 cup milk (whole milk or 2%)</li>
</ul><div><br />
</div></div><div>Preheat oven to 350 degrees.</div><div><br />
</div><div>To make the filling, in a shallow 2-quart baking dish, toss the nectarines and blueberries with 2 tablespoons of sugar and the lemon juice</div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOZaiHw84PkFTt7JEXOp9vaQqilWBdDdxyjZbyf2Pp2Zg7faicSwzRus8H98Z4dZnSJHsgXcFq9vLEMJtY6Uubonr1q5xjkmmVcWUrmB8JE7ClYB6ef85Dz1W9_flXv5Fc4yulkcHbUY/s1600/Picture+16.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOZaiHw84PkFTt7JEXOp9vaQqilWBdDdxyjZbyf2Pp2Zg7faicSwzRus8H98Z4dZnSJHsgXcFq9vLEMJtY6Uubonr1q5xjkmmVcWUrmB8JE7ClYB6ef85Dz1W9_flXv5Fc4yulkcHbUY/s400/Picture+16.png" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">To make the topping, in a small bowl, whisk together the flour, baking powder, and salt.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a stand mixer fitted with the paddle attachment, beat together the almond paste and 1/3 cup sugar on medium speed until the almond paste is broken into fine pieces. Beat in the butter, then the egg and vanilla extract. Add half of the flour mixture, followed by the milk, then the remaining flour mixture, mixing just until combined.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Spoon the batter evenly over the fruit in the baking dish. Bake until the topping is golden brown and a toothpick inserted into the center of the topping comes out clean, about 45 minutes (mine took about 55 minutes)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve warm or at room temperature with vanilla ice cream or sweetened whipped cream. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9oFXwqn5HTCPhsQFimu2ckbEctdG1OMGVnTxy3LLyB9aQONAvdG-sLhQgqq5U3qR8N5OZ2-BunzFmZ13B8mBUBTVPw7NXMjnEpR2RrbT9sTlJUw8lddq7IxABgAWaUrqF5kBSeKTyeB4/s1600/Picture+15.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9oFXwqn5HTCPhsQFimu2ckbEctdG1OMGVnTxy3LLyB9aQONAvdG-sLhQgqq5U3qR8N5OZ2-BunzFmZ13B8mBUBTVPw7NXMjnEpR2RrbT9sTlJUw8lddq7IxABgAWaUrqF5kBSeKTyeB4/s400/Picture+15.png" width="400" /></a></div><br />
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</div>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com3tag:blogger.com,1999:blog-3138184091895280204.post-57816890807001664262011-05-30T22:12:00.000-04:002011-05-30T22:12:30.631-04:00Chickpea and Tuna Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99O8u7imnkQoEopkmyvjqg1f5Qx-LqxklA6JboLAWRz7mGQql5tdvMel0YNZHN4e1NjMQD4YkuDRDh03QsXhBXbBxmAr03qqc-OnStgEvRBdO7pqo9GZfTYatHgt6OKirZGC8SH0PYEg/s1600/Picture+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99O8u7imnkQoEopkmyvjqg1f5Qx-LqxklA6JboLAWRz7mGQql5tdvMel0YNZHN4e1NjMQD4YkuDRDh03QsXhBXbBxmAr03qqc-OnStgEvRBdO7pqo9GZfTYatHgt6OKirZGC8SH0PYEg/s400/Picture+2.png" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">After a long weekend hiking and backpacking at <a href="http://www.nps.gov/slbe/planyourvisit/northmanitouisland.htm">North Manitou Island</a> (see pictures below), I wanted to prepare something healthy and light to take for lunch over the next few days. I got home late today, so I didn't have time to go to the grocery store, so I was stuck with what I had in the fridge and the pantry. I had some red peppers and carrots in the fridge, so I decided to combine them with a can of chickpeas and a packet of <a href="http://www.starkist.com/product/tuna-creations-herb-garlic-0">Herb and Garlic Starkist Tuna Creations</a>. I tossed in some capers and some fresh parsley and added a dijon-lemon vinaigrette, and I ended up with something quite healthy and tasty. The sweetness of the carrots and red peppers balances nicely with the tanginess of the capers and lemon juice. I think this simple salad makes a great lunch when you want something healthy and filling. </div><br />
<br />
Chickpea and Tuna Salad<br />
<br />
For the salad:<br />
<ul><li>1-15oz can of chickpeas, rinsed and drained </li>
<li>1-4.5 oz pouch of <a href="http://www.starkist.com/product/tuna-creations-herb-garlic-0">Herb and Garlic Starkist Tuna Creations </a></li>
<li>1/4 cup thinly sliced baby carrots (I used a mandoline, just be very careful because the carrots are so small)</li>
<li>1/4 finely diced red bell pepper</li>
<li>3 tablespoons finely chopped fresh Italian parsley</li>
<li>2 tablespoons capers, rinsed and drained </li>
<li>salt and freshly ground pepper </li>
</ul><br />
For the vinaigrette:<br />
<ul><li>1 teaspoon Dijon mustard</li>
<li>3 teaspoons freshly squeezed lemon juice</li>
<li>5 teaspoons olive oil</li>
</ul><br />
In a medium sized bowl combine the chickpeas, tuna, carrots, red bell pepper, parsley and capers, set aside while making the vinaigrette. In a small bowl, mix the lemon juice and the Dijon mustard together to form a smooth mixture then slowly drizzle in the olive oil to make a complete emulsion. Pour the vinaigrette over the chickpea and tuna salad and toss to coat the salad. Season to taste with salt and pepper.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2JMbmtGiUjN2hbpieSSvumRYw_qI8cNjmg4AFZv4sisMZIHgjJItc3hLWwOMNqoZY0-GEiVCi7G1-EltuC7CV1Ol1_kKdtYVdpMIUSk0mekxXXgsIuhBiVOrunspfLlDjdmmxe3kLZs/s1600/Picture+8.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2JMbmtGiUjN2hbpieSSvumRYw_qI8cNjmg4AFZv4sisMZIHgjJItc3hLWwOMNqoZY0-GEiVCi7G1-EltuC7CV1Ol1_kKdtYVdpMIUSk0mekxXXgsIuhBiVOrunspfLlDjdmmxe3kLZs/s400/Picture+8.png" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGiijTeGcKVV3MCBJThZNUQv954Jh7QbGoWJVpnpikgDzz02O_XS80ngWuOWsIXUj3XPpdy12QfHNBaDJLEKqDfpstvfX35UDlMYaVUozQeNjtzTTC4kJsnGNWhFhvf79-HMQFIb5VGI/s1600/Picture+9.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGiijTeGcKVV3MCBJThZNUQv954Jh7QbGoWJVpnpikgDzz02O_XS80ngWuOWsIXUj3XPpdy12QfHNBaDJLEKqDfpstvfX35UDlMYaVUozQeNjtzTTC4kJsnGNWhFhvf79-HMQFIb5VGI/s400/Picture+9.png" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhH6u6qrtqtuUbz8DkK8Te9On3bIsv9cn9EsooKbAtcL41PiJUy3nyOUwR9DFBlob4_7QzjsLQrNYtxnUhcLq2zV5DLehu-EtNDr4K9OqtnwIH9KqbkmIRN33sgjc5WrF2rDmY5OPax0c/s1600/Picture+12.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhH6u6qrtqtuUbz8DkK8Te9On3bIsv9cn9EsooKbAtcL41PiJUy3nyOUwR9DFBlob4_7QzjsLQrNYtxnUhcLq2zV5DLehu-EtNDr4K9OqtnwIH9KqbkmIRN33sgjc5WrF2rDmY5OPax0c/s400/Picture+12.png" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfUGJYOhVCjKvwJKA5z7b0J7jfmfFFTvRlbu4XoiXNGjFnSsfRibVAlbCWUWYkfQwrOZWiXR32p3DtrzxZG9dbFVq9aXyQCMSv-n5RA_k80SjOBu05kvR0vv-nPemeQlao0zLkm6J7VQ/s1600/Picture+13.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfUGJYOhVCjKvwJKA5z7b0J7jfmfFFTvRlbu4XoiXNGjFnSsfRibVAlbCWUWYkfQwrOZWiXR32p3DtrzxZG9dbFVq9aXyQCMSv-n5RA_k80SjOBu05kvR0vv-nPemeQlao0zLkm6J7VQ/s400/Picture+13.png" width="400" /></a></div>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com0tag:blogger.com,1999:blog-3138184091895280204.post-48961344611649516532011-05-22T18:21:00.001-04:002011-05-22T18:25:12.239-04:00A Duo of Dips: Edamame Dip and Roasted Red Pepper Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1ojj3l9o7IT8SdffNls2QN07Aei46LGXkNZB6dkAj7c-rKSf4B1lwhv2gkwD6QxSuZnBGII9EA5lM1L5FFDPBjwcAszBsqvXACJrTGjGj99V8NhuS5Ov8KDnq9GeF6UtOUCnfnVQ2iM/s1600/Picture+7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1ojj3l9o7IT8SdffNls2QN07Aei46LGXkNZB6dkAj7c-rKSf4B1lwhv2gkwD6QxSuZnBGII9EA5lM1L5FFDPBjwcAszBsqvXACJrTGjGj99V8NhuS5Ov8KDnq9GeF6UtOUCnfnVQ2iM/s400/Picture+7.png" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="MsoNormal"><span style="font-size: small;">For a friend's party I wanted to make something that was healthy, but still tasty, and I came across a couple of <a href="http://www.elliekrieger.com/">Ellie Krieger</a> (the same <a href="http://cravingellieinmybelly.blogspot.com/">Ellie of Craving Ellie in My Belly</a> fame, of which I am a member) recipes on the <a href="http://www.finecooking.com/">Fine Cooking</a> website. One of my friends who was attending the party cannot eat much dairy, so I wanted one of the dips to be dairy free. I found a great recipe for an <a href="http://www.finecooking.com/recipes/edamame-hummus-spiced-pita-chips.aspx">Edamame Hummus</a> that was made "creamy" with the addition of silken tofu. The other dip I made was a <a href="http://www.finecooking.com/recipes/roasted-red-pepper-feta-dip.aspx">Roasted Red Pepper and Feta Dip</a>. It combines red peppers that you roast yourself (you could use jarred roasted red peppers, but doing it yourself produces sweeter, smokier peppers in my opinion) with feta and dill. Both were great, and I actually liked the combination of the two together. If I made the edamame dip again, I would cut back on the garlic because it was a bit overpowering. They both last for days after you make them, and I used them both as sandwich spreads in the place of mayonnaise. A great healthy alternative. </span><span style="font-family: inherit; font-size: small;"><u> </u></span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><u>Edamame Dip </u></span><span style="font-size: small;"></span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: left;"><style>
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</style> </div><ul><li><span style="font-size: small;">2 cups frozen shelled edamame, cooked according to package directions </span></li>
<li><span style="font-size: small;">1 cup silken tofu, drained </span></li>
<li><span style="font-size: small;">1/2 tsp. salt, plus more to taste </span></li>
<li><span style="font-size: small;">Pinch of white pepper, plus more to taste </span></li>
<li><span style="font-size: small;">1-1/2 tsp. ground cumin, plus more for garnish </span></li>
<li><span style="font-size: small;">3 cloves garlic, minced (about 1 Tbs.) (I would use 2 garlic cloves)</span></li>
<li><span style="font-size: small;">1/4 cup olive oil </span></li>
<li><span style="font-size: small;">1/3 cup fresh lemon juice, plus more to taste (I added a few additional tablespoons of lemon juice)</span></li>
</ul><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: left;"></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Set 1 Tbs. of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.</span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin</span></div><div class="MsoNormal" style="font-family: inherit;"><br />
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</div><div class="MsoNormal" style="font-family: inherit;"><u><span style="font-size: small;">Roasted Red Pepper and Feta Dip</span></u></div><br />
<ul><li><span style="font-size: small;">3 medium red bell peppers </span></li>
<li><span style="font-size: small;">1 medium clove garlic, finely chopped</span></li>
<li><span style="font-size: small;">1/2 cup crumbled feta (about 3 oz.) </span></li>
<li><span style="font-size: small;">2 Tbs. plain dry breadcrumbs </span></li>
<li><span style="font-size: small;">2 Tbs. fresh lemon juice </span></li>
<li><span style="font-size: small;">2 Tbs. extra-virgin olive oil </span></li>
<li><span style="font-size: small;">3 Tbs. chopped fresh dill</span> </li>
</ul><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Position a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the peppers on a heavy-duty rimmed baking sheet and broil, turning every 5 minutes, until the skin is charred all around and the peppers have softened, about 20 minutes. Put the peppers in a large bowl, cover tightly with plastic wrap, and let sit until cool enough to handle. Remove the skins, seeds, and stems.</span><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Put the peppers, feta, breadcrumbs, lemon juice, chopped garlic and olive oil in a food processor and process until smooth. Transfer to a bowl and stir in the dill. Season to taste with salt and serve.</span></div><div class="MsoNormal" style="font-family: inherit;"><br />
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</div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Serve the dips with mini pita breads, fresh vegetables, or crostini. </span></div><div class="separator" style="clear: both; font-family: inherit; text-align: left;"></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com1tag:blogger.com,1999:blog-3138184091895280204.post-54271861183168083092011-05-12T18:36:00.000-04:002011-05-22T18:37:42.535-04:00CEiMB: Muesli Parfaits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRH0bocFhY0JH5RkOkCgYWE5fO52GyAaoXXQhyphenhyphenJmnCZYnllhaEgyyjUORIBkAcKYRGjomDgg60Ew4G5YwRF7LDvFtnj1XRX87d-KLPBwRJZk4G2zveCVnvm2J9hCI45K8GpVDuUDIYOhE/s1600/Picture+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRH0bocFhY0JH5RkOkCgYWE5fO52GyAaoXXQhyphenhyphenJmnCZYnllhaEgyyjUORIBkAcKYRGjomDgg60Ew4G5YwRF7LDvFtnj1XRX87d-KLPBwRJZk4G2zveCVnvm2J9hCI45K8GpVDuUDIYOhE/s400/Picture+1.png" width="297" /></a></div><br />
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This is my week to pick a recipe for the <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a>, and I decided to go with something a bit different than my previous picks. My other picks included <a href="http://sarahskitchenadventures.blogspot.com/2010/02/ceimb-curried-chicken-salad.html">Curried Chicken Salad</a>, <a href="http://sarahskitchenadventures.blogspot.com/2010/08/ceimb-salmon-cakes-with-creamy-sesame.html">Salmon Cakes with Creamy Sesame Sauce</a>, and Sesame Shrimp Fried Rice with Cabbage. I decided to go the complete opposite way with this pick. I picked the <a href="http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/muesli-parfaits-recipe/index.html">Muesli Parfaits</a> from <span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span><a href="http://www.amazon.com/So-Easy-Luscious-Healthy-Recipes/dp/0470423544">So Easy: Luscious, Healthy Recipes for Every Meal of the Week</a> by Ellie <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Krieger</span>. <a href="http://en.wikipedia.org/wiki/Muesli">Muesli,</a> in case you didn't know is defined as a breakfast dish consisting of milk, uncooked oats, fruit, and nuts. I have often seen it done with yogurt, and that is how Ellie makes it as well. I often eat a makeshift muesli for breakfast. I will mix some yogurt and some granola together, pack it in a container, and eat it when I get to work. By that time, the granola has softened, and sweetened the yogurt.<br />
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I really liked this recipe, you can make it the night before, and have a healthy breakfast in the morning. I used a combination of blueberries and cherries. They go well with the honey and vanilla that is in the yogurt. It's not overly sweet, which is good because I used some plain granola instead of the just oats, so I didn't need a lot of added sugar. I would recommend this dish for a quick, healthy breakfast. Be sure to check out the <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> blogroll to see what the other bloggers did with their recipe!<br />
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Muesli Parfaits<br />
serves 4<br />
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<ul><li>1/2 cup unsalted raw almonds</li>
<li>1 cup nonfat milk</li>
<li>1 cup nonfat plain yogurt</li>
<li>1 cup old-fashioned rolled oats (I used some plain almond and honey granola)</li>
<li>2 tablespoons honey</li>
<li>1/4 teaspoon vanilla extract</li>
<li>2 cups mixed berries, fresh or frozen, if using strawberries, hull and halve them</li>
</ul><br />
Toast the almonds in a dry skillet over medium-high heat, stirring frequently, until golden and fragrant, about 3 minutes. Chop them coarsely.<br />
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In a medium bowl, stir together the milk, yogurt, oats, honey, and vanilla. Divide the oat mixture evenly among 4 small dishes or parfait glasses. Top each with 1/2 cup of berries, then 2 tablespoons of chopped almonds. Cover tightly and refrigerate overnight. The parfaits with keep up to 3 days in the refrigerator.Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com2tag:blogger.com,1999:blog-3138184091895280204.post-53061519472399558222011-05-08T18:41:00.000-04:002011-05-08T18:41:38.863-04:00Cherry and Peach Snack Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZu1oY80kFvNPwMw5HEmNmdFO6wPKnRUDeajx_-4qBob-30BRvSEA_vRmEOuKPwf5cQQdoF4tLoVmTdy2rWQKnOXHE5SedKUNkS5XViY7W5JcOqV5cxEISCVJ3WwSnOtz39Q1R9OJIy8M/s1600/Picture+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZu1oY80kFvNPwMw5HEmNmdFO6wPKnRUDeajx_-4qBob-30BRvSEA_vRmEOuKPwf5cQQdoF4tLoVmTdy2rWQKnOXHE5SedKUNkS5XViY7W5JcOqV5cxEISCVJ3WwSnOtz39Q1R9OJIy8M/s400/Picture+2.png" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">For a Mother's Day family gathering, I wanted to make something simple and not too rich. I saw the first cherries of the season when I was at Whole Foods earlier this week, and I knew I wanted to include them in this dessert. Since my dad isn't a huge fan of any kind of cherry that isn't in a pie, I decided to add peaches to the cake as well. Another one of the reasons I wanted to use cherries is because I wanted to try out my new fancy <a href="http://www.amazon.com/OXO-Good-Grips-Cherry-Pitter/dp/B000NQ925K">Oxo Good Grips Cherry Pitter</a>. And let me say, it works really well, I know I will be making some pies this summer. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I got the recipe for this cake from the <a href="http://www.amazon.com/Americas-Test-Kitchen-Family-Baking/dp/B001TJGBHW/ref=sr_1_2?ie=UTF8&qid=1304892761&sr=1-2-catcorr">America's Test Kitchen Family Baking Book</a>. I really like <a href="http://www.americastestkitchen.com/">America's Test Kitchen</a>. They take a scientific approach to each recipe they create, and I like to read about the steps they took to come to best recipe possible. This is a really easy, quick recipe, great for weeknight or anytime you want a light cake that isn't too rich or elaborate. It's great plain or with a dollop of whipped cream on top. I think if I make this cake again, I might substitute half of the vanilla extract for almond extract or maybe top the cake with crystallized ginger for a different flavor. Both would work well with cherries and peaches. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">On a side note: I made a different cake originally, and it came out of the oven just like a hockey puck. And I had made that cake before, so I was worried that my baking powder had become inactive, so I thought I would test it out. A quick tip, to make sure you baking powder works, add a small amount to about 3-4 tablespoons of water, if it reacts and starts to bubble, then it still works. This tip is the same for baking soda, but use vinegar instead of water (you know like the <a href="http://www.sciencebob.com/experiments/volcano.php">old volcano science experiments</a>) :)</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Cherry and Peach Snack Cake</div><div class="separator" style="clear: both; text-align: left;"> makes one 8 x 8 inch cake</div><ul><li><span style="font-family: Helvetica;">1 1/2 cups all-purpose flour </span></li>
<li><span style="font-family: Helvetica;">1 1/2 teaspoons baking powder</span></li>
<li><span style="font-family: Helvetica;">1/2 teaspoon salt</span></li>
<li><span style="font-family: Helvetica;">8 tablespoons (or 1 stick) unsalted butter, softened</span></li>
<li><span style="font-family: Helvetica;">3/4 cup sugar plus 2 tablespoons sugar, divided</span></li>
<li><span style="font-family: Helvetica;">2 eggs<span> </span>and 1 egg white, room temperature</span></li>
<li><span style="font-family: Helvetica;">1 teaspoon vanilla</span></li>
<li><span style="font-family: Helvetica;">1/3 cup whole milk, room temperature (I used non-fat plain yogurt because I didn’t have any whole milk, it worked fine)</span></li>
<li><span style="font-family: Helvetica;">2 cups ripe fruit (any fruit would work, I used a combination of fresh, pitted cherries, and diced frozen peaches I thawed and drained thoroughly )</span></li>
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</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Helvetica;">Preheat the oven to 350 degrees. Grease an 8-inch square baking pan with butter and dust with flour.<span> </span>Whisk the flour, baking powder and salt together in a medium bowl.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Helvetica;">In a large bowl, beat the butter and 3/4 cup sugar together with an electric mixer until light and fluffy 3 to 6 minutes. Beat in the eggs and egg white, one at a time, until combined, about 30 seconds. Beat in the vanilla until incorporated. </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Helvetica;">Reduce the mixer to low and beat in one-third of the flour mixture, followed by half of the milk. Repeat with half of the remaining flour mixture and remaining milk. beat in the remaining flour mixture until just incorporated. Gently fold in the fruit with a rubber spatula. Note: The batter will be quick thick, so don't be alarmed.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Helvetica;">Scrape the batter into the prepared pan, smooth the top and gently tap the pan on the counter to settle the batter. Sprinkle the remaining 2 tablespoons of sugar evenly over the top. Bake the cake until a toothpick inserted in the center comes out almost clean with a few moist crumbs attached, 45 to 50 minutes. Let the cake cool slightly in the pan, about 30 minutes before serving. Can be served warm or at room temperature. </span></span></div>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com0tag:blogger.com,1999:blog-3138184091895280204.post-32602097679780929542011-03-24T20:08:00.000-04:002011-03-24T20:08:50.129-04:00CEiMB: Blueberry Coffee Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJtRpZdp9fzPgUtl3Ryt1AHBadC0G2ZZyzurFFfjL41dcNwef0G77vrT91ouUsX2o4fE4CFaGQB51s2eufwAsfhA67Y3_2o36QHJuicX4p8M8Pi4fKPiCtWsOT92Jd3HihEpCbKe5yOc/s1600/Picture+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJtRpZdp9fzPgUtl3Ryt1AHBadC0G2ZZyzurFFfjL41dcNwef0G77vrT91ouUsX2o4fE4CFaGQB51s2eufwAsfhA67Y3_2o36QHJuicX4p8M8Pi4fKPiCtWsOT92Jd3HihEpCbKe5yOc/s400/Picture+2.png" width="400" /></a></div><br />
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This week's <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> recipe was picked by Bri of <a href="http://yoshimivsmotherhood.blogspot.com/">Yoshi vs. Motherhood</a>. She chose for us to make Ellie's <a href="http://www.foodnetwork.com/recipes/ellie-krieger/blueberry-coffee-cake-recipe/index.html">Blueberry Coffee Cake</a>. The recipe can be found on the <a href="http://www.foodnetwork.com/">Food Network's</a> website. Ellie made this recipe healthier by swapping out some of the butter with canola oil and using non-fat yogurt to make the cake very moist. I used vanilla non-fat yogurt and sliced almonds in place of the walnuts. I really liked the mixture of cinnamon, sugar, and almonds that are both layered in the middle of the cake and sprinkled on top. It made the whole house smell like cinnamon toast when it was baking.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFHhf0fMuBmYYjkvgmfypPEx-8gZ3-fx8F0WaP8ZPmdC6DHAJrp3dD1dhz1wvY8vxY0iIkFa6hnEhAyFsrmFmOCykQ0GpR00OhzhHlQc8mc2iTIe2PdLQ5-bm9IszjdeCrJbaYgKPNfo8/s1600/Picture+1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFHhf0fMuBmYYjkvgmfypPEx-8gZ3-fx8F0WaP8ZPmdC6DHAJrp3dD1dhz1wvY8vxY0iIkFa6hnEhAyFsrmFmOCykQ0GpR00OhzhHlQc8mc2iTIe2PdLQ5-bm9IszjdeCrJbaYgKPNfo8/s400/Picture+1.png" width="400" /></a></div><br />
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I liked this coffee cake, it wasn't overly sweet and the cinnamon sugar on top gave it a crisp crunch. It definitely tastes healthier (i.e. not rich and buttery), but it still is very moist and tasty. I enjoyed it very much and I think it would also go well with other berries as well as apples and pears or stone fruits such as peaches and plums. Bri also mentioned that it will last quite a bit of time after baking (up to 5 days) and it tastes best when reheated for about 20-30 seconds in the microwave. Thanks Bri for a good pick, and be sure to check out the blogroll to see what others did with their recipes.Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com3tag:blogger.com,1999:blog-3138184091895280204.post-6286401054618688482011-03-06T18:30:00.000-05:002011-03-06T18:30:41.414-05:00Nutella Rice Krispies Treats<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNiM5KWVFPEhh56VbFCU3mTgdfzQFiPBzheFPIo0mybiw_-oNo31MLizqecIizBfL-VivgpYJfdSihS5axLKBJqHW58MOT8xwvjQw-GLdZzn9bwTcPHEESVtLkveXDnOMa-6f04a0-0lU/s1600/Picture+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNiM5KWVFPEhh56VbFCU3mTgdfzQFiPBzheFPIo0mybiw_-oNo31MLizqecIizBfL-VivgpYJfdSihS5axLKBJqHW58MOT8xwvjQw-GLdZzn9bwTcPHEESVtLkveXDnOMa-6f04a0-0lU/s400/Picture+1.png" width="330" /></a></div><br />
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I love<a href="http://www.nutellausa.com/"> Nutella</a>. For those who don't know, it is basically smooth hazelnut butter with cocoa added to it. It is delectable, and when I saw this recipe for <a href="http://stickygooeycreamychewy.com/2010/10/04/nutella-rice-krispie-treats/">Nutella Rice Krispie Treats</a> over at <a href="http://stickygooeycreamychewy.com/">Sticky, Gooey, Creamy, Chewy</a>, I knew I had to make them. <br />
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This bars are very easy to make, just like the original <a href="http://www.ricekrispies.com/recipes/the-original-treats.aspx#/recipes/the-original-treats">Rice Krispies Treat</a>s, but with the addition of Nutella. It makes the bars a bit richer, a bit chewier, and ultimately more delicious. <br />
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Keep in mind, when you add the Nutella to the melted marshmallows and melted butter, it makes the marshmallows harder to stir than the typical recipe, and you need to make sure the Nutella is incorporated into the marshmallows before you add the Rice Krispies. Also, the original recipe calls for you to use a 9 x13-inch pan, but I like my Rice Krispies Treats to be thick, so I use an 8 x 8-inch pan, and I just cut smaller squares than I would when using a 9 x 13-inch pan. This results in a denser, chewier treat, but you can use either pan you like.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp80yHnW1fs12jOlUALCOB9VLVuJ1PPF4tAbAntrPUgHTwSM4J6FEGPunQQto3FwCVOxJ9l3MJjvKDOk2fPAlGtvoHhyphenhyphenW4bYtYuV0bG4xDf_PuuCsufNbiGLdX2AUteGAW2yu3aq1oiVE/s1600/Picture+2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp80yHnW1fs12jOlUALCOB9VLVuJ1PPF4tAbAntrPUgHTwSM4J6FEGPunQQto3FwCVOxJ9l3MJjvKDOk2fPAlGtvoHhyphenhyphenW4bYtYuV0bG4xDf_PuuCsufNbiGLdX2AUteGAW2yu3aq1oiVE/s400/Picture+2.png" width="400" /></a><br />
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Nutella Rice Krispies Treats<br />
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Makes one 9 x 13 or one 8 x 8 inch pan<br />
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<span style="font-size: small;"><span>Ingredients: </span></span><br />
<ul><li><span style="font-size: small;"><span>4 tablespoons salted butter</span></span></li>
<li><span style="font-size: small;"><span>1 package (10 oz.) regular marshmallows </span></span></li>
<li><span style="font-size: small;"><span>1 cup Nutella</span></span></li>
<li><span style="font-size: small;"><span>6 cups Rice Krispies cereal </span></span><span style="font-size: small;"><span> </span></span></li>
</ul><span style="font-size: small;"><span>Directions: </span></span><br />
<ul><li><span style="font-size: small;"><span>Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. </span><span>Stir in Nutella until fully incorporated. </span></span></li>
<li><span style="font-size: small;"><span>Add cereal. Stir with a wooden spoon or spatula until they are well coated with the Nutella/marshmallow mixture. It helps to spray a little nonstick cooking spray on the spoon to keep it from sticking. </span></span></li>
<li><span style="font-size: small;"><span>Using a sheet of wax paper, evenly press mixture into a 13 x 9-inch or 8 x 8-inch pan. (I just coated my fingers with a little non-stick spray and used them to press down the treats.)</span></span></li>
</ul><div style="text-align: justify;"><span style="font-size: x-small;"><br />
</span></div>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com2tag:blogger.com,1999:blog-3138184091895280204.post-65154873893439064052011-03-03T15:49:00.001-05:002011-03-03T18:05:40.778-05:00Salmon Piccata with Roasted Broccoli<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9PqRE3MPzRP5nDxm7LTuJ_RaL1AnnUTv098z0EDQGfwi7fCVvuhcgEZF15OQaYTkbyeBzPyulONIGwws0sM_nhY4RGjVQFrpQn7-l6DtTVdJHZTAVuekRmz_0bxjdPguItBFRpLvq78/s1600/Picture+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9PqRE3MPzRP5nDxm7LTuJ_RaL1AnnUTv098z0EDQGfwi7fCVvuhcgEZF15OQaYTkbyeBzPyulONIGwws0sM_nhY4RGjVQFrpQn7-l6DtTVdJHZTAVuekRmz_0bxjdPguItBFRpLvq78/s400/Picture+2.png" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I wanted to post this recipe earlier, but a trip to beautiful Banff, Alberta (see pictures below), and an unexpected surgery prevented me from doing that. This recipe is one of my favorite, and although I usually use it with chicken, which is what <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2/index.html">the original recipe calls for</a>, I made it with salmon this time, and it is equally, if not more delicious. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is a basic recipe for Salmon Picatta in which salmon fillets are dredged in flour, then sauteed in butter and olive oil on the stove top until crisp and golden brown. A sauce is then made in the same pan with broth, lemon juice, capers and parsley. I love capers, anytime I see a recipe with them in it, I always take notice. I recommend this recipe with salmon or chicken, whichever you prefer. I then served the salmon with <a href="http://www.amazon.com/Al-Dente-Lemon-Fettuccine-12-Ounce/dp/B000FZV3ZQ">lemon chive fettuccine</a> and roasted broccoli. I also included the recipe for the roasted broccoli with the recipe for the Salmon Picatta. </div><div class="separator" style="clear: both; text-align: left;"><br />
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<ul><li><span style="font-family: Arial; font-size: 10pt;">4 Salmon (about 4-5 oz each) fillets, skin on</span></li>
<li><span style="font-family: Arial; font-size: 10pt;">Salt and freshly ground black pepper</span></li>
<li><span style="font-family: Arial; font-size: 10pt;">All-purpose flour, for dredging</span></li>
<li><span style="font-family: Arial; font-size: 10pt;">4 tablespoons unsalted butter</span></li>
<li><span style="font-family: Arial; font-size: 10pt;">2 tablespoons extra-virgin olive oil</span></li>
<li><span style="font-family: Arial; font-size: 10pt;">1/4 cup fresh lemon juice</span></li>
<li><span style="font-family: Arial; font-size: 10pt;">1/2 cup chicken stock (or chicken broth)</span></li>
<li><span style="font-family: Arial; font-size: 10pt;">1/4 cup brined capers, drained and rinsed</span></li>
<li><span style="font-family: Arial; font-size: 10pt;">1/3 cup fresh parsley, chopped</span></li>
<li><span style="font-family: Arial; font-size: 10pt;">Lemon wedges, for serving </span></li>
</ul><div class="separator" style="clear: both; text-align: left;"></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">Directions:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">Season chicken with salt and pepper. Dredge salmon in flour and shake off excess.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">In a large non-stick skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start to sizzle, add the salmon, skin side down, to the pan and cook for 4-5 minutes. When salmon is browned, flip and cook the other side for another 3-4 minutes until the salmon is cooked through and flakes easily for a fork. Remove and transfer to plate. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNoSpacing"><span style="font-family: Arial; font-size: 10pt;">Into the pan add the lemon juice, chicken stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the salmon to the pan (skin side up) and simmer for 5 minutes. Remove salmon to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously, add the parsley and whisk into sauce. Pour sauce over salmon and serve with lemon wedges and roasted broccoli (see recipe below)</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: Arial; font-size: 10pt;">Roasted Broccoli</span></div><div class="MsoNoSpacing"><br />
</div><br />
<ul><li><span style="font-family: Arial; font-size: 10pt;">4-6 cups fresh broccoli florets</span></li>
<li><span style="font-family: Arial; font-size: 10pt;">2-3 tablespoons olive oil</span></li>
<li><span style="font-family: Arial; font-size: 10pt;">¼ teaspoon crushed red pepper flakes</span></li>
<li><span style="font-family: Arial; font-size: 10pt;">salt </span></li>
</ul><div class="separator" style="clear: both; text-align: left;"></div><div class="MsoNoSpacing"><span style="font-family: Arial; font-size: 10pt;">Preheat oven to 400 degrees, spread broccoli florets onto a non-stick baking pan. Drizzle the olive oil over the broccoli and toss the florets in the olive oil. Spread the broccoli back into an even layer on the baking sheet. Season with salt and crushed red pepper (depending on your spice tolerance you may want to only use a pinch or so, it is up to you).</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: Arial; font-size: 10pt;">Roast the broccoli in the oven for about 20-25 minutes until the broccoli is tender with crispy brown edges. About halfway through, toss the broccoli with a spatula and again spread back out onto an even layer on the baking sheet. This is to prevent over or uneven browning as well as to prevent the broccoli from sticking to the pan. Serve along side the salmon.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-family: Arial; font-size: 10pt;">This is a great technique that works with so many different vegetables such as cauliflower, carrots, potatoes, parsnips, brussels sprouts, the list is endless.</span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2N7aMJNTgCtttBdCoQygt5bC7NFc1hQpmaj8Jeln1ibxGmNnJF6JcCLeH44kJ9kOIaNPXAz3mKLFq4Z973Ir84XdYwU3bx4pUkid2Ap-uBnW2PmSJPAj16109U71HeEWIlUWLgF6IBw/s1600/Picture+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2N7aMJNTgCtttBdCoQygt5bC7NFc1hQpmaj8Jeln1ibxGmNnJF6JcCLeH44kJ9kOIaNPXAz3mKLFq4Z973Ir84XdYwU3bx4pUkid2Ap-uBnW2PmSJPAj16109U71HeEWIlUWLgF6IBw/s400/Picture+1.png" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOmBKA1KNTzG68deB9JZFTmGrcLYaRKaWFpFYBSpzPST6SZn1rJSB3diWrYudjOfWW_qEAzzENY5eADIXQrri7s4swSz0YylKlFryw1TlOo8mfTumBemVjw94InP7dH0UIANSUZ-lgZs/s1600/Picture+6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOmBKA1KNTzG68deB9JZFTmGrcLYaRKaWFpFYBSpzPST6SZn1rJSB3diWrYudjOfWW_qEAzzENY5eADIXQrri7s4swSz0YylKlFryw1TlOo8mfTumBemVjw94InP7dH0UIANSUZ-lgZs/s400/Picture+6.png" width="400" /></a></div><div class="MsoNoSpacing"><br />
</div>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com0tag:blogger.com,1999:blog-3138184091895280204.post-74089243041801270682011-02-10T00:00:00.002-05:002011-02-10T11:56:07.592-05:00CEiMB: Sesame Shrimp Fried Rice with Cabbage<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWoidVK4VPV_EmF9zxqopxsAgDtAj-7VskRwP9afeC_XCFBQ0GE-G0YFQJ8dJJ1aiY1QCWMCS4I3euG39hynbP4Oajnm0hFE0ZDzsmV88O1OY2fSymjxmwx6rb2_gLlon4O7FMJiWbZ0/s1600/Picture+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWoidVK4VPV_EmF9zxqopxsAgDtAj-7VskRwP9afeC_XCFBQ0GE-G0YFQJ8dJJ1aiY1QCWMCS4I3euG39hynbP4Oajnm0hFE0ZDzsmV88O1OY2fSymjxmwx6rb2_gLlon4O7FMJiWbZ0/s400/Picture+1.png" width="400" /></a></div><br />
<br />
It's actually my week to pick a recipe for the group over at <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> to make. I chose for us to make the <a href="http://www.foodnetwork.com/recipes/ellie-krieger/sesame-shrimp-fried-rice-with-cabbage-recipe/index.html">Sesame Shrimp Fried Rice with Cabbage</a> from <span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;">from </span></span><a href="http://www.amazon.com/So-Easy-Luscious-Healthy-Recipes/dp/0470423544">So Easy: Luscious, Healthy Recipes for Every Meal of the Week</a> by Ellie <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Krieger</span>. I wanted to pick something that would be fast and flavorful and a great weeknight meal. This recipe literally takes minutes to throw together. Shrimp is a great choice for a quick meal because it cooks in just a few minutes. This recipe begins by sauteing ginger, scallions, and shrimp in a very hot skillet, you then add in some cabbage and cook for a few minutes more, which leaves the cabbage a bit crisp without making it soggy. You then stir-fry cold cooked brown rice and the dish is dressed with soy sauce and sesame oil. I added a bit of chili-garlic sauce to give it a bit of kick because I thought it would go well together with the other Asian flavors. <br />
<br />
The thing I liked the most about this dish was the different textures and how well they worked together. You have chewy brown rice mixed with crisp cabbage and nutty sesame seeds. I think it has a prominent ginger flavor and I like the soy and sesame flavors as well. Next time I might at a bit of honey to balance the saltiness with a bit of sweet, I often do that when I am making teriyaki sauce. If you like heat, I would definitely recommend adding <a href="http://www.huyfong.com/no_frames/garlic.htm">chili-garlic sauce</a> like I did. This wasn't a wow dish, but it was a fast flavorful, satisfying dish that is great for a busy weeknight. Which is what I needed because I worked over 12 hours today. I am just glad I didn't pick a more complicated recipe. This is what is so great about Ellie's recipe, always easy, always tasty! Be sure to check out the <a href="http://cravingellieinmybelly.blogspot.com/">CEiMB blogroll</a> to see what other bloggers did with their dish. <br />
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<br />
Sesame Shrimp Fried Rice with Cabbage <br />
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<div class="MsoNoSpacing"><span style="font-size: small;"><span style="font-family: Calibri;">1 tablespoon canola oil <u><span style="color: blue;"></span></u></span></span></div><div class="MsoNoSpacing"><span style="font-size: small;"><span style="font-family: Calibri;">4 scallions, white and green parts, thinly sliced</span></span></div><div class="MsoNoSpacing"><span style="font-size: small;"><span style="font-family: Calibri;">1 tablespoon peeled, grated fresh ginger</span></span></div><div class="MsoNoSpacing"><span style="font-size: small;"><span style="font-family: Calibri;">1 pound peeled, cleaned small shrimp</span></span></div><div class="MsoNoSpacing"><span style="font-size: small;"><span style="font-family: Calibri;">5 cups thinly sliced green cabbage, cut crosswise into 3-inch pieces</span></span></div><div class="MsoNoSpacing"><span style="font-size: small;"><span style="font-family: Calibri;">1 tablespoon toasted sesame oil</span></span></div><div class="MsoNoSpacing"><span style="font-size: small;"><span style="font-family: Calibri;">4 cups very cold cooked brown rice</span></span></div><div class="MsoNoSpacing"><span style="font-size: small;"><span style="font-family: Calibri;">3 tablespoons low-sodium soy sauce</span></span></div><div class="MsoNoSpacing"><span style="font-size: small;"><span style="font-family: Calibri;">2 tablespoons sesame seeds</span></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-size: small;"><span style="font-family: Calibri;">Directions</span></span></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><span style="font-size: small;"><span style="font-family: Calibri;">Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger, and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.</span><span style="font-family: Calibri;"></span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Calibri;">Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.</span></span></div>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com6tag:blogger.com,1999:blog-3138184091895280204.post-74444832851347279562011-02-07T20:43:00.001-05:002011-02-08T00:28:58.494-05:00Cherry Cheesecake Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH1LbpXRcayWXbZbFV1IhvgGFEZ-HWwvEWTbrQjZWj8zmHxId_0o90OR6tYIcEUOgGW5mqeoG8l3bk7_3O3pd2qv38So1ZkkYb4I8wh33Q9yy-RBwer9H12SmZi0qPDUbgBBOwAqydBM4/s1600/Picture+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH1LbpXRcayWXbZbFV1IhvgGFEZ-HWwvEWTbrQjZWj8zmHxId_0o90OR6tYIcEUOgGW5mqeoG8l3bk7_3O3pd2qv38So1ZkkYb4I8wh33Q9yy-RBwer9H12SmZi0qPDUbgBBOwAqydBM4/s400/Picture+1.png" width="400" /></a></div><br />
<br />
I wanted to make something a bit different for my Dad's Superbowl party this year. I always make my <a href="http://sarahskitchenadventures.blogspot.com/2009/02/pecan-tassies.html">Pecan Tassies</a>, and when I came across this recipe for <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/cherry-cheesecake-cookies/comment-page-4/">Cherry Cheesecake Cookies on Tasty Kitchen</a>, I knew I had to try these. The recipe sounded so unique. How could you make a cookie taste like cheesecake? Well, this recipe accomplishes just that. It basically combines a cheesecake batter with some butter and flour in order to make cookie dough. The dough is then shaped into balls and rolled in graham cracker crumbs. An indentation is made in the cookie, then 3 cherries from cherry pie filling are placed in the center and the cookies are baked. These have a really great flavor, not quite cookie, not quite cheesecake, but very delicious! The recipe on Tasty Kitchen says it makes 36 (but at the bottom it says 48), and the original recipe is found in <a href="http://www.cooksillustrated.com/bookstore/detail.asp?PID=485">America's Test Kitchen Holiday Cookie Magazine</a>. The original recipe says it makes about 4 dozen. I used a <a href="http://www.amazon.com/1055893-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2">1 1/2 Tablespoon scoop</a>, and I ended up with 52 cookies. So if you don't want a ton of cookies you might want to cut the recipe in half. I posted the recipe below, with my changes in red. These are not easy on the waistline, but for a special treat, they really hit the spot!<br />
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<br />
Cherry Cheesecake Cookies<br />
<ul><li><span style="font-family: Calibri;">3-½ cups All-purpose Flour</span></li>
<li><span style="font-family: Calibri;">2 teaspoons Baking Powder</span></li>
<li><span style="font-family: Calibri;">1 teaspoon Salt</span></li>
<li><span style="font-family: Calibri;">2-½ sticks Butter, Softened to room temperature</span></li>
<li><span style="font-family: Calibri;">2 packages Cream Cheese (8 Oz Packages Softened to room temperature)</span></li>
<li><span style="font-family: Calibri;">1-½ cup Sugar</span></li>
<li><span style="font-family: Calibri;">2 whole Large Eggs, room temperature</span></li>
<li><span style="font-family: Calibri;">2 teaspoons Vanilla Extract</span></li>
<li><span style="font-family: Calibri;">2 cups Graham Cracker Crumbs <span style="color: red;">(I used ½ cups of store bought graham cracker crumbs)</span></span></li>
<li><span style="font-family: Calibri;">3 cans (21 Oz. Can) Cherry Pie Filling, Drained <span style="color: red;">(I only needed 2 cans, I used Comstock Brand Cherry Pie Filling which claims to have more fruit in it)</span></span></li>
</ul><br />
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<span style="font-size: small;"><span style="font-family: Calibri;">Combine flour, baking powder, and salt in a bowl. With an electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Calibri;">Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place graham cracker crumbs in a shallow dish.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Calibri;">Roll dough into 1 ½ inch balls (or use the above mentioned cookie scoop), then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make indentation in the center of each ball. Place 3 cherries in each dimple. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYXgaOeojpP0c5Av_b_F5wkfJk16RCKGoQ0ckXRI_MeZnboqKXe3BvOGKC9PxjuYDZn0YhoGJNgtDIsYpWRF_kvRT093lzjoMKbrOyQglpnaGMLZ_6wcaqrwHPcj1yhTno_FGMDxRZNE/s1600/Picture+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYXgaOeojpP0c5Av_b_F5wkfJk16RCKGoQ0ckXRI_MeZnboqKXe3BvOGKC9PxjuYDZn0YhoGJNgtDIsYpWRF_kvRT093lzjoMKbrOyQglpnaGMLZ_6wcaqrwHPcj1yhTno_FGMDxRZNE/s400/Picture+2.png" width="400" /></a></div><br />
<br />
<span style="font-size: small;"><span style="font-family: Calibri;">Bake until golden around the edges, about 12 to 14 minutes, switching and rotating sheets halfway through baking. <span style="color: red;"> (My cookies took about 16 minutes)</span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Calibri;">Cool for 5 minutes on the sheets, then transfer to wire racks to cool completely. (Cookies can be stored in an airtight container for 2 days.)</span></span><br />
<span style="font-size: small;"><span style="font-family: Calibri;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Calibri;">Note: to make graham cracker crumbs, process 8 whole graham crackers in a food processor until finely ground.</span></span><br />
<span style="font-family: Calibri;"> </span><br />
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<br />
This week's pick for <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> is from Jessica from <a href="http://learningtolovevegetables.blogspot.com/">Learning to love vegetables</a>. She chose for us to make the <a href="http://www.foodnetwork.com/recipes/ellie-krieger/fettuccine-with-creamy-red-pepper-feta-sauce-recipe/index.html">Fettuccine with Creamy Red Pepper Sauce</a> from <span class="Apple-style-span" style="font-family: georgia;"> </span><a href="http://www.amazon.com/Food-You-Crave-Luscious-Recipes/dp/1600850219%3FSubscriptionId%3D0338J3P5B24W4AZ77RG2%26tag%3Dimafoodblog-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D1600850219" target="_blank">The Food You Crave: Luscious Recipes for a Healthy Life</a> by Ellie Krieger. I knew as soon as I saw this recipe that I wanted to make it. I love roasted red peppers in pasta sauces, and the addition of feta cheese sounded delicious. <br />
<br />
I made a few additions to the dish that I thought would work well the red pepper sauce. I added some chopped spinach and crushed pepper to the sauce. Once it was pureed, I tasted it, and it tasted too much like just a jarred red pepper, so I added a few tablespoons of tomato paste to the sauce to add some sweetness and remove some of that "jarred" flavor. It worked perfectly. While the pasta was cooking I sauteed some shrimp seasoned with salt and pepper in some olive oil. Once they were cooked, I added them to the pasta and sauce. <br />
<br />
This was another great recipe for me. I think the additions I made really enhanced the sauce, especially the crushed red pepper and the tomato paste. I would definitely make this again, the shrimp were wonderful with the pasta, but I think shredded chicken or Italian sausage would also work well. Thanks Jessica for a great pick, and be sure to check out the <a href="http://cravingellieinmybelly.blogspot.com/2011/01/tell-all-fettucine-with-creamy-red.html">blogroll </a>to see what others did with their recipe!Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com4tag:blogger.com,1999:blog-3138184091895280204.post-91743323220135423922011-01-20T16:48:00.000-05:002011-01-20T16:48:34.411-05:00CEiMB: Vanilla Spice Oatmeal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUB_VI39p-WdlGvgqcz3n0wgf_E-xQZEGtgRk_mYJxSRcKf9D89Ltkilj2NNe50aAioTRSJF5LwZNqIeC2DWsybYX7wBrSKRUIumQ4x6TXhO-mD6SDAGlDYzTIM3ATSWCbOO3vOSkVy3k/s1600/Picture+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUB_VI39p-WdlGvgqcz3n0wgf_E-xQZEGtgRk_mYJxSRcKf9D89Ltkilj2NNe50aAioTRSJF5LwZNqIeC2DWsybYX7wBrSKRUIumQ4x6TXhO-mD6SDAGlDYzTIM3ATSWCbOO3vOSkVy3k/s400/Picture+1.png" width="400" /></a></div><br />
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This week's <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> recipe was picked by <span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;">Mary of <a href="http://www.popsiclesandsandyfeet.blogspot.com/">Popsicles and Sandy Feet</a>. She chose for us to make the <a href="http://www.foodnetwork.com/recipes/ellie-krieger/vanilla-spice-oatmeal-recipe/index.html">Vanilla Spice Oatmeal</a> from </span></span><a href="http://www.amazon.com/So-Easy-Luscious-Healthy-Recipes/dp/0470423544">So Easy: Luscious, Healthy Recipes for Every Meal of the Week</a> by Ellie <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Krieger. This is a simple recipe, but a hearty and healthy one. It makes a wonderful breakfast that will keep for days in the fridge, so you can make it on Sunday and enjoy a great breakfast throughout the week.</span><br />
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<span class="blsp-spelling-error" id="SPELLING_ERROR_0">I made quite a few changes to the original recipe to accommodate what I already had on hand in my kitchen. First, I used steel-cut oats instead of old-fashioned oats. I really love the nutty, chewy flavor of them, and if you stir them often while they are cooking, they become really creamy, similar to risotto. Granted, they take quite a bit longer to cook than the old-fashioned oats (about 25 minutes), but I think it is worth it.</span><br />
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<span class="blsp-spelling-error" id="SPELLING_ERROR_0"> I added dried cranberries instead of raisins. This recipe has a unique technique in which you add the dried fruit at the same time you add the oats, so the dried fruit plumps up and releases some of its flavor into the oatmeal. I used some honey cinnamon almonds instead of pecans, and used cinnamon to complement the almonds. </span><br />
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<span class="blsp-spelling-error" id="SPELLING_ERROR_0">This isn't a dish that you typically find in a cookbook, and it is one that you might easily pass over because it is so simple, but I am glad I participated this week. I learned a new trick for oatmeal that I will use again and again. Thanks to Mary for this week's pick, and be sure to check out the <a href="http://cravingellieinmybelly.blogspot.com/2011/01/vanilla-spice-oatmeal.html">blogroll </a>to see what other bloggers did with their recipe!</span><br />
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</span>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com4tag:blogger.com,1999:blog-3138184091895280204.post-42173952786678100162011-01-17T21:55:00.000-05:002011-01-17T21:55:27.866-05:00Roasted Salmon with Honey Mustard and Dill<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpjD6IHXqEKehGhs4HoUU_2twtMHYqaw3qfPSiuPtvN1QPhWruIr0YVYC60VPcIX2CcSb5UJCxzXyJ8OlLyhFtvmp2wVjPLjcJKYFn753YXN6VBtFapjMDRket0xY8Jc2zHjH-svS6XM/s1600/Picture+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpjD6IHXqEKehGhs4HoUU_2twtMHYqaw3qfPSiuPtvN1QPhWruIr0YVYC60VPcIX2CcSb5UJCxzXyJ8OlLyhFtvmp2wVjPLjcJKYFn753YXN6VBtFapjMDRket0xY8Jc2zHjH-svS6XM/s400/Picture+2.png" width="400" /></a></div><br />
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I can't start this post without thanking my Uncle Gary. He went to Alaska last year and sent back some beautiful salmon that was frozen just after it was caught. It is some of the best salmon I have ever tasted, so fresh and flavorful. I literally made this dish in anticipation of making salads and pastas with it later in the week, but I just stood in the kitchen eating it after it came out of the oven, so I may only get one more dish out of it. <br />
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This is a very simple, but delicious way to serve salmon. You roast the salmon in the oven, and the salmon is covered in a honey mustard and dill sauce that keeps the salmon from drying out. I roasted a whole fillet of salmon, but you can easily use the sauce for individual portions, you may just have to cut back on the cook time. I know it's not the most beautiful picture, but this recipe is so good and easy, I couldn't help but post it on this blog. <br />
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Roasted Salmon with Honey Mustard and Dill<br />
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<ul><li>1 1/4 lb salmon fillet (skin on, pin bones removed)</li>
<li>1/4 cup Dijon mustard (I used Grey Poupon)</li>
<li>2 T. honey</li>
<li>1 T. mayonnaise</li>
<li>1 t. dried dill (or 1 T. fresh dill, finely chopped)</li>
<li>1 clove garlic, minced or pressed through a garlic press</li>
</ul><br />
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Preheat the oven to 350 degrees F. Cover a baking sheet with foil and coat liberally with non-stick cooking spray. This will help with clean up and will keep the salmon from sticking to the foil. Place the salmon fillet, skin side down, on the prepared baking sheet and season well with salt and pepper.<br />
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In a small bowl, whisk together the mustard, honey, mayonnaise, dill, and garlic. Spoon the sauce over the whole fillet and let sit at room temperature for at least 10 minutes to let the flavors permeate into the salmon.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTxPaFftCPl7Q6J8VeBGkiCBHdYQs7KdAtZoJf7vTNCJ0k5yIltSt9i0ePpsJFvduJflbvqoRilae2nsjv3EfOXRQUsk1gz-MTyAEhS0hXRKiDlcqdV4ZeH8cdaFgJUS__JS43_RW8AG8/s1600/Picture+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTxPaFftCPl7Q6J8VeBGkiCBHdYQs7KdAtZoJf7vTNCJ0k5yIltSt9i0ePpsJFvduJflbvqoRilae2nsjv3EfOXRQUsk1gz-MTyAEhS0hXRKiDlcqdV4ZeH8cdaFgJUS__JS43_RW8AG8/s400/Picture+1.png" width="400" /></a></div><br />
Roast in the oven until the mustard sauce has formed a nice crust and the fish flakes easily with a fork, about 25 minutes. If you are using individual portions of salmon, the time may be less. Transfer to a platter and serve (if it makes it that far, like I said, I stood in my kitchen and ate some of it right off the baking pan :) ).Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com4tag:blogger.com,1999:blog-3138184091895280204.post-35925622174987698052011-01-11T17:51:00.000-05:002011-01-11T17:51:59.260-05:00Penne with Braised Short Ribs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmNRPPmiR3ol-d-0ALQ0V_1NxK-Z2gtz-_4mppvfHPGPG0mZZ1iL-zEEymvFBDiilhgkPOfH1gVhe6mxO8vqB_Ea8_Ib3dqaOKXajb2uEdlv9BIlQwlix4hLQ7_F3RR8_zV1JaEE_Dek/s1600/Picture+4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmNRPPmiR3ol-d-0ALQ0V_1NxK-Z2gtz-_4mppvfHPGPG0mZZ1iL-zEEymvFBDiilhgkPOfH1gVhe6mxO8vqB_Ea8_Ib3dqaOKXajb2uEdlv9BIlQwlix4hLQ7_F3RR8_zV1JaEE_Dek/s400/Picture+4.png" width="400" /></a></div><br />
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<div style="font-family: inherit;"><span style="font-size: small;">I love short ribs. They are delicious when cooked low and slow until the meat just falls off the bone, so when I saw <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-braised-short-ribs-recipe/index.html">this recipe</a> from Giada De Laurentiis, I knew I wanted to try it. The ribs and onions and garlic are sauteed on the stove top, then they are braised in a unique tomato sauce for a few hours in the oven. This braising results in a rich sauce that goes great with the hearty meat. Once you pull the short ribs out of the oven, the sauce is pureed, so even picky eaters (like my boyfriend), who don't like big chunks of tomatoes, like this sauce. It's a great weekend meal, and perfect for those cold winter nights.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"> <style>
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</style> </div><div class="MsoNormal">Ingredients</div><div class="MsoNormal"> </div><div class="MsoNormal"> </div><div class="MsoNormal">4 pounds beef short ribs </div><div class="MsoNormal">Kosher salt and freshly ground black pepper </div><div class="MsoNormal">1/4 cup olive oil </div><div class="MsoNormal">1 large onion, diced </div><div class="MsoNormal">3 cloves garlic, coarsely chopped </div><div class="MsoNormal">5 Roma tomatoes, cut into eighths </div><div class="MsoNormal">1 cup red wine, such as Cabernet Sauvignon </div><div class="MsoNormal">3 tablespoons Dijon mustard </div><div class="MsoNormal">2 cups low-sodium beef broth </div><div class="MsoNormal">1 pound penne pasta </div><div class="MsoNormal">1/4 cup freshly grated Parmesan </div><div class="MsoNormal">1/4 cup chopped fresh flat-leaf parsley </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Directions</div><div class="MsoNormal"> </div><div class="MsoNormal"> </div><div class="MsoNormal" style="font-family: inherit;"> <style>
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</style> </div><div class="MsoNormal">Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F. Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. <span> </span>Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving. </div>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com0tag:blogger.com,1999:blog-3138184091895280204.post-64622183000090393892010-12-30T00:00:00.000-05:002010-12-30T00:00:00.026-05:00CEiMB: White Turkey Chili<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRB0Hse41i_8WiIpCSfsUf8ZH-3Xy9Unsa-hSsp9B3p2rRY-GP87hwoINesiJoWZb6UPbjrRxmzUA0PNzdPF3ayr1CHAoC6uQBZ2K7UqakuDs4FyM5YYsbBM4ZOGEblT-X6C0jcQETioE/s1600/Picture+3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRB0Hse41i_8WiIpCSfsUf8ZH-3Xy9Unsa-hSsp9B3p2rRY-GP87hwoINesiJoWZb6UPbjrRxmzUA0PNzdPF3ayr1CHAoC6uQBZ2K7UqakuDs4FyM5YYsbBM4ZOGEblT-X6C0jcQETioE/s400/Picture+3.png" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This week's <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> recipe was picked by Leslie of <a href="http://lethallydelicious.blogspot.com/">Lethally Delicious</a>. She chose for us to make the <a href="http://www.foodnetwork.com/recipes/ellie-krieger/white-chili-recipe/index.html">White Turkey Chili</a> from from <a href="http://www.amazon.com/So-Easy-Luscious-Healthy-Recipes/dp/0470423544">So Easy: Luscious, Healthy Recipes for Every Meal of the Week</a> by Ellie <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Krieger. This is an easy weeknight recipe that is light and fresh, which is good the week after lots and lots of Christmas indulgences. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">After looking at <a href="http://www.foodnetwork.com/recipes/ellie-krieger/white-chili-recipe/index.html">the recipe</a>, I decided that I wanted my chili to be a bit heartier, so I halved all of the ingredients except for the turkey and the spices. This made for a meatier chili with less beans, which is how I make chili normally, so I quite liked it. I am also glad I kept the spices at that level as well, because without, the chili might have been less flavorful. I added a jalapeno for a bit more spice, and instead of salt and pepper I used </span> <a href="http://www.goya.com/english/products/product.html?prodSubCatID=7&prodCatID=4">Goya Adobo with cumin</a>, which is what I use for seasoning whenever I am cooking Mexican or Southwestern food. I absolutely love it. I used corn instead of hominy because that is what I had on hand. I also would say it is imperative to add a splash of lime juice and fresh cilantro to your chili because it really brightens up the flavor. Thanks Leslie for a great pick, I thought it was light, but comforting at the same time. Be sure to check out the <a href="http://cravingellieinmybelly.blogspot.com/">blogroll</a> to see what the other CEiMB bloggers made. <span class="blsp-spelling-error" id="SPELLING_ERROR_0"> </span> </div>Sarahhttp://www.blogger.com/profile/02013828166392561622noreply@blogger.com3