tag:blogger.com,1999:blog-75992475372149036442024-02-07T04:00:37.013-08:00The Frugal GirlmetMinimize outlay, maximize outcome. Cook frugally and often. Experiment, extrapolate, substitute, imagine! I'm a stay-at-home mom of two who thinks about food ALL the time. I challenge myself to use my resources wisely and creatively. And you can do it too! I love to talk about food - please join the conversation!Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.comBlogger140125tag:blogger.com,1999:blog-7599247537214903644.post-59242306692440313682017-02-01T10:09:00.001-08:002017-02-01T10:09:59.467-08:00Spinach Pakoras with Royal Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69a6hORuS8f8BmCNCEOdYeOBUiv1ApZVFhCVMIAhKU053zn4fwVZkokcJxG9pHm8RHCid89s5H1ZRdwuoPv3WNaQbKlXFaC8LsfsKYR0bx_jUIwMr4z8IVP7NyK1HDUTg5mEH5rVIzfU/s1600/Spinach-Pakora-300x225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69a6hORuS8f8BmCNCEOdYeOBUiv1ApZVFhCVMIAhKU053zn4fwVZkokcJxG9pHm8RHCid89s5H1ZRdwuoPv3WNaQbKlXFaC8LsfsKYR0bx_jUIwMr4z8IVP7NyK1HDUTg5mEH5rVIzfU/s1600/Spinach-Pakora-300x225.jpg" /></a></div>
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I first had these delicious veggie fritters at a stand at the farmer’s market. I’d never seen them before, but it was love at first bite! I swore I’d have to find a way to make them at home – and I did! <strong>Spinach Pakoras with Royal Dip</strong> are healthy, tasty, vegetarian and gluten-free too! These Indian snacks are eaten with a minty yogurt dip and are a popular street food.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3ScvpJJLdVduemVesJ6WVYaWuwlZcN3cZ8cagWAxzTUUK8iYIjqOHVk4Z32xAgGGsO0xjFX9W3jaU_rv0M0iF3BLR1fhvm3mR9u3eUpGNx1Swcmv6UG1Nkd4X6fazCTpEV9Fqs1ZvhM/s1600/Spinach-Pakora-with-Royal-Dip-225x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3ScvpJJLdVduemVesJ6WVYaWuwlZcN3cZ8cagWAxzTUUK8iYIjqOHVk4Z32xAgGGsO0xjFX9W3jaU_rv0M0iF3BLR1fhvm3mR9u3eUpGNx1Swcmv6UG1Nkd4X6fazCTpEV9Fqs1ZvhM/s1600/Spinach-Pakora-with-Royal-Dip-225x300.jpg" /></a></div>
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<span style="color: #333333; font-family: Georgia, 'Times New Roman', 'Trebuchet MS'; font-size: 14px;">The only ingredient that may be a bit tough to find is chickpea flour. Also called gram flour or besan flour, it’s just dried garbanzo beans ground powder-fine. I made it at home, and while it took a bit of time because my food processor is wimpy, it worked very well! If you do grind your own, you will need to sift it through a fine sieve, and return any pebbles to the food processor for a finer grind. After that, it’s smooth sailing. Bob's Red Mill has a really good packaged chickpea flour, and is available at most grocery stores. If you’re lucky enough to have an Indian grocery store nearby, stop in and buy some chickpea flour – and whatever else catches your eye and tempts your nose!</span></div>
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<strong style="color: #333333; font-family: Georgia, 'Times New Roman', 'Trebuchet MS'; font-size: 14px; text-decoration: underline;">Spinach Pakoras with Royal Dip</strong></div>
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<a href="http://girlfriendscoffeehour.com/wordpress/wp-content/uploads/2015/10/Spinach-Pakora-300x225.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>Ingredients:</div>
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<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1 cup Greek yogurt</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1 clove garlic, finely minced</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1 tablespoon cilantro, finely minced</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1 tablespoon mint, finely minced</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1 cup chickpea flour</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1 teaspoon curry powder</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1/2 teaspoon ground fennel seeds</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">2 tablespoons rice flour (or use more chickpea flour, or use regular flour)</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">2 cups fresh spinach or other hearty greens (mustard, collard, kale), chopped</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1/2 onion, cut into very thin strings</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1/4 teaspoon salt</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1/4 cup water (may use more or less)</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">oil for frying: grapeseed, coconut, peanut, or vegetable oil</li>
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Directions:</div>
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<li style="margin: 0px 0px 0px 20px; padding: 0px;">Make the Royal Dip: stir together the yogurt, garlic, cilantro, and mint. Cover and refrigerate.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">Mix together the chickpea flour, curry powder, fennel, and rice flour in a large bowl.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">Mix in the spinach and onion. Stir to combine.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">Add about 3 tablespoons of water and stir. Mix it all very well. You don’t want a thin batter – you just want the flour to be wet and coating the veggies. Add a bit of water until you make a thick batter.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">Heat the oil over a medium burner and drop the pakora batter in by the tablespoonful. Try to flatten them out a bit so they are pancake-shaped as opposed to spherical. Cook for about 3 minutes until crispy, then flip and cook the other side.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">Remove pakoras to a paper towel-lined plate and sprinkle with a bit of salt. Serve hot with the Royal Dip.</li>
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Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-13866530530701485652017-01-31T09:33:00.001-08:002017-01-31T09:33:46.161-08:00Sausage & Mushroom Stuffed Shells with Pumpkin Sage Béchamel<h2 class="entry-title" style="border-bottom-color: rgb(187, 187, 187); border-bottom-style: dotted; border-bottom-width: 1px; color: #444444; font-family: Arial, Tahoma, Verdana; font-size: 20px; margin: 0px 0px 5px; padding: 0px 0px 5px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ZdyaXdUICDa127TdRoS3-3dqMYL17PMer92kBdgkkK7J9VnyIZxCALyL8ZeiH0f1h-Bl__uID0ms8ZK4QKPVx7kN3sSzF6nDwhFrvMGE5PX8zOeqwsvKr5es58u8VogZlmySBjr-1w0/s1600/sausage-pumpkin-shells.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ZdyaXdUICDa127TdRoS3-3dqMYL17PMer92kBdgkkK7J9VnyIZxCALyL8ZeiH0f1h-Bl__uID0ms8ZK4QKPVx7kN3sSzF6nDwhFrvMGE5PX8zOeqwsvKr5es58u8VogZlmySBjr-1w0/s320/sausage-pumpkin-shells.jpg" width="240" /></a></div>
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Whoo, that’s a long title! And I’ll be honest – this does take a bit of time to prepare. But if you have an extra hour on a Sunday night and want to make a delicious dinner with generous portions that you can eat the whole week through and not stop loving – try these <strong>Sausage and Mushroom Stuffed Shells with Pumpkin Sage Béchamel.</strong></div>
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I was going to post my take on this recipe, since I made a few changes for my family, but I didn’t take careful note of my measurements. Food blogger fail! So I’m just giving you the recipe I found at <a href="http://abeautifulbite.com/sausage-and-mushroom-stuffed-shells-with-pumpkin-sage-bechamel/" style="color: #336699; text-decoration: none;">A Beautiful Bite</a>. I do want to note that I switched out cottage cheese for ricotta in this recipe, and it worked great. Just buzz it in the food processor for a few seconds and it’s indistinguishable from the pricier ricotta. Also, I ran out of sage and I had to garnish with parsley. In any case, this recipe was a big hit, and it reheats well, so we’ll be seeing this again in our house.</div>
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<span style="text-decoration: underline;"> <strong>Sausage and Mushroom Stuffed Shells with Pumpkin Sage Béchamel</strong></span></div>
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(Recipe Courtesy of <em>A Beautiful Bite</em>)</div>
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Ingredients:</div>
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<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1 pound pasta shells, cooked al dente</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">32-ounce ricotta cheese (or use cottage cheese)</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">2/3 cup Parmesan cheese, grated</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1 egg</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1 teaspoon salt</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">ground pepper to taste</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1 pound Italian sausage (I used sage breakfast sausage)</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">2 large yellow onion, diced</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">2 cloves garlic, minced</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">2 cups fresh mushrooms, sliced</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">4 fresh sage leaves, thinly sliced</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">3 tablespoons butter</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">2 tablespoons flour</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">3 cups milk</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1 cup pumpkin puree</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1 cup Greek yogurt</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1/2 cup Parmesan cheese, grated</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1/3 cup ricotta cheese</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">6 fresh sage leaves, thinly sliced</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1 1/2 teaspoon salt</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">pepper to taste</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1/2 cup Parmesan cheese, grated for topping (I skipped this)</li>
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Directions:</div>
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<li style="margin: 0px 0px 0px 20px; padding: 0px;">In a large mixing bowl, combine ricotta cheese, Parmesan, egg, salt and pepper. Set aside.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">Cook shells according to directions on box. Drain and let cool.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">While shells are cooking, brown sausage in a large skillet. Remove from skillet and place meat on a paper towel to drain. Reserve 1 tablespoon of the fat to cook the onions in.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">Cook onions in fat over medium heat until translucent. Add garlic and cook for just a minute. Add mushrooms and sage and cook for another four to five minutes. Remove from heat and add cooked sausage. Allow to cool for several minutes.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">Stuff shells with ricotta mixture, then top with sausage mixture. Place shells in a 9×13 baking dish. Set aside while you prepare béchamel sauce.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">In a large heavy pot, melt butter over medium heat. Add flour and cook, stirring, for several minutes. Add milk, pumpkin, yogurt, Parmesan, and ricotta. Cook for a few minutes to thicken. Add sage, salt and pepper.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">Pour béchamel over shells. Top with extra grated Parmesan. Bake at 350*F for forty minutes.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-71914779484518801862017-01-27T06:47:00.000-08:002017-01-27T06:47:18.407-08:00Apple Spice Baked Oatmeal<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">I have
returned!<span style="mso-spacerun: yes;"> </span>It’s a new year, and I’ve
decided to make a bit more time in my schedule to post on Frugal Girlmet
again!<span style="mso-spacerun: yes;"> </span>First I’ll bring over recipes I
had posted for a ministry blog I was contributing to – Girlfriends Coffee Hour –
that never made it over to FG.<span style="mso-spacerun: yes;"> </span>Then back
to the kitchen (and then the keyboard) for more new entries here.<span style="mso-spacerun: yes;"> </span>Let’s jump back in with…<o:p></o:p></span></div>
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<b><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">Apple Spice
Baked Oatmeal</span></b><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">! <o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">As usual, I
read over several recipes, made a few changes, and came up with something to
call my own. This was easy to make, and serves 6-8 for a hearty
breakfast. You can also make it the night before and reheat portions in
the microwave. This is a great way to start your day.<span style="mso-spacerun: yes;"> </span><i>Bon apetit</i>, my friends, and God Bless!<o:p></o:p></span></div>
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<b><u style="text-underline: #262626;"><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">Apple Spice Baked Oatmeal<o:p></o:p></span></u></b></div>
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<span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">Ingredients:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">▪<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">coconut oil or butter for greasing your
baking dish<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">▪<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">2 apples, chopped (no need to peel)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">▪<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">2 cups rolled oats<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">▪<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">1/2 cup brown sugar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">▪<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">1 cup nuts, divided – Try walnuts or
pecans. I used whole almonds and let the kids crush them with my meat
mallet!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">▪<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">1/2 cup raisins<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">▪<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">1/2 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">▪<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">1 teaspoon baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">▪<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">1/2 teaspoon ground nutmeg<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">▪<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">1 1/2 teaspoons ground cinnamon<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">▪<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">2 eggs<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">▪<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">2 cups milk<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">▪<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">1/2 stick butter, melted<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">▪<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">vanilla yogurt, to serve<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">Directions:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">Preheat oven to 325*F. Grease your
baking dish – mine was an oval dish, but you can use a deep 8″ or 9″ Pyrex.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">Spread the chopped apples in the bottom
of your dish.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">Mix together the oats, sugar, 1/2 cup
nuts, raisins, salt, baking powder, nutmeg, and cinnamon in a small bowl.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia; mso-fareast-language: JA;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #262626; font-family: Georgia; font-size: 14.0pt; mso-bidi-font-family: Georgia; mso-fareast-language: JA;">In a large bowl, beat the eggs with the
milk and vanilla. Stir in the oat mixture, then stir in the melted
butter.<o:p></o:p></span></div>
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sprinkle with the remaining 1/2 cup of nuts. Bake for about 45 minutes.
You want the oatmeal to be set and the top a bit golden and crusty.
Serve warm, with a big spoonful of vanilla yogurt on top.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-44713811936068819572015-03-06T14:32:00.002-08:002015-03-06T14:32:34.861-08:00Easy Chicken Mole<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Trebuchet MS'; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<a href="http://girlfriendscoffeehour.com/wordpress/wp-content/uploads/2015/03/Easy-Chicken-Mole.jpg" style="color: #336699; text-decoration: none;"><img alt="Easy Chicken Mole" class="aligncenter size-medium wp-image-24772" height="225" src="http://girlfriendscoffeehour.com/wordpress/wp-content/uploads/2015/03/Easy-Chicken-Mole-300x225.jpg" style="border: none; display: block; margin: 0px auto 10px;" width="300" /></a></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Trebuchet MS'; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
The first time I had mole (say <em>moe-lay</em>) it was at a small but very well-regarded Mexican restaurant in Los Angeles, L<a href="http://loteriagrill.com/farmers-market" style="color: #336699; text-decoration: none;">a Loteria</a>. I had heard of mole poblano before and decided to take a chance. Que rico! What a glorious taste! It was rich, a tiny bit spicy, a little bitter, and a little fruity. It was really a savory fiesta in my mouth. However, when I went home with the intent to find out more about this magical dish and how to make it, all the recipes I saw were 40 ingredients long and took days to make. No me gusta – I just didn’t have time to mess with that. So after some more research, I came up with this recipe – my <strong>Easy Chicken Mole!</strong></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Trebuchet MS'; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
The two ingredients that most moles share to give them such depth of flavor are dried chiles and chocolate. Really! Buy the darkest chocolate you can find. You can use baker’s unsweetened chocolate, but that will make it bitter, and you’ll probably want to bring it back around with some added honey or brown sugar. I used bittersweet chocolate, 63% cacao. I think it worked well, and next time I might even add a little more.</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Trebuchet MS'; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
As far as the chiles go, it gets a little confusing. Oftentimes a chile will have one name when it’s fresh and a different name when it’s dried (I guess kind of like grapes vs. raisins.) To be honest, I think I bought ancho chiles, but I’m not sure – there were two kinds and neither were labeled! You want chiles that are a very dark reddish-brown—like the color of dried blood—and about fist-sized. I used two but I may use three or even four next time. I removed the seeds, and that’s where the heat resides, so you only get the smoky, fruity flavor of the chiles and not the spiciness.</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Trebuchet MS'; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
Try this recipe. If you’ve never had mole, this is a great place to start. If you are a mole aficionado, go ahead and tweak my recipe to get the taste you like. Either way, I bet you’ll say, Que sabor! (Or if you don’t <em>habla espanol,</em> ‘So tasty!’)</div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Trebuchet MS'; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<strong>Easy Chicken Mole</strong></div>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Trebuchet MS'; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
Ingredients:</div>
<ul style="color: #333333; font-family: Georgia, 'Times New Roman', 'Trebuchet MS'; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">2-4 dried chiles (use ancho, pasilla, or guajillo)</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">2 onions, chopped</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">4 tablespoons butter</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">4 cloves garlic, minced</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1/4 cup sesame seeds (or use pepitas, peanuts, or almond butter)</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1/4 cup dark chocolate chips</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1/4 cup raisins</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1/2 teaspoon ground cinnamon</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1/2 teaspoon salt</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1/2 teaspoon dried oregano</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">2 cups chicken stock</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">1/2 cup brewed coffee</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">2 slices bread</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">2 pounds boneless, skinless chicken thighs (or use breasts, up to you!)</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">diced avocado, cilantro, sesame seeds to serve</li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;">rice or tortillas to serve, optional</li>
</ul>
<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Trebuchet MS'; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
Directions:</div>
<ol style="color: #333333; font-family: Georgia, 'Times New Roman', 'Trebuchet MS'; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;">Put the dried chiles in a bowl and cover with boiling water. Put a plate over the bowl and let the chiles soak for about 15 minutes. When they have softened, remove the stem and seeds and roughly chop. Discard the stem, keep some seeds if you want some heat.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">While the chiles are soaking, cook the onion in the butter in a very large pot or Dutch oven. Stir to make sure they don’t burn.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">Add the chopped chiles, minced garlic, and sesame seeds. Stir and cook for 3 minutes.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">Add the chocolate, raisins, cinnamon, salt, and oregano. Stir to combine and cook for another 2 minutes.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">Add the chicken stock and coffee. Crumble in the bread. Cover the pot with a lid and simmer for 10 minutes.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">CAREFULLY transfer sauce to a blender and blend until pretty smooth. You could use an immersion blender, too.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">Return the sauce to the pot and add the chicken thighs. Tuck them into the sauce and stir. Make sure the chicken is covered in sauce, then cover with the lid. Let simmer for about 25 minutes.</li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;">The chicken is done when you can shred it with forks. To serve, ladle the chicken and lots of mole into a bowl. Garnish with lots of avocado, cilantro and sesame seeds. You can also eat this in tortillas – just serve with less sauce if you are making tacos. You can also serve it over rice to soak up the sauce.</li>
</ol>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-53040643328383329902014-09-15T16:56:00.000-07:002014-09-15T16:56:33.828-07:00Sriracha Butter<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFi8nM-pCd4KBOZ6nwrKZCaZQ0IxpPbegtV-xc5AYuCPIzZ2EbfMq0PZngzzZIGQFa2B5bLk88fhsod9NK_Ou-tseazbh33ZdAl9LoLo014wPDywwY37Wx4ePCLvtUbSoHtlY0vyu-ALM/s1600/Sriracha+Butter+resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFi8nM-pCd4KBOZ6nwrKZCaZQ0IxpPbegtV-xc5AYuCPIzZ2EbfMq0PZngzzZIGQFa2B5bLk88fhsod9NK_Ou-tseazbh33ZdAl9LoLo014wPDywwY37Wx4ePCLvtUbSoHtlY0vyu-ALM/s1600/Sriracha+Butter+resize.jpg" height="300" width="400" /></a></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Are you a griller? Admittedly, I am not. The two things I avoid, as far as cooking goes, are baking with yeast (it hates me and refuses to cooperate) and the grill. I love it when my husband or my Dad grill up something, and I will prepare everything for the fire—as long as I am not the one doing it. Why? I don’t know. I’ve never done it and I guess I’m intimidated. So even though we live in sunny Southern California, we eat pan-fried steaks much more often than grilled. Sound boring? <em>Not</em> when you serve them with <span style="text-decoration: underline;">Sriracha Butter</span>!</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">This is a Martha Stewart recipe I found in the back of her magazine this summer. If you haven’t tried it yet,<em><strong> Sriracha</strong></em> is a brand of hot sauce that is beloved for it’s spicy, fruity bite. If you don’t have Sriracha handy, try another hot sauce – just not something that’s got too much fire! The other ingredient that makes this butter special is the anchovies. I didn’t have any, but I always have a tube of anchovy paste in my fridge (for <a href="http://frugalgirlmet.blogspot.com/search?q=caesar" style="color: #336699; text-decoration: none;">this</a> Caesar salad recipe and <a href="http://frugalgirlmet.blogspot.com/search?q=green+goddess" style="color: #336699; text-decoration: none;">this</a> Green Goddess dressing). HINT: Any time you see an anchovy fillet in a recipe, you can substitute one inch of anchovy paste.</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">We ate this on sirloin steaks that were very lean, so the added flavor and fat from the butter were a welcome addition. My spice-shy daughter loved it and even put some on her steamed cauliflower! Ready to try it? Let’s go!</span></div>
<div style="background-color: white; color: #333333; line-height: 24px; padding: 0px 0px 15px;">
<span style="text-decoration: underline;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Sriracha Butter</b></span></span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 stick butter, softened</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 anchovy fillets, minced (or use a 2-inch squeeze of anchovy paste)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon Sriracha or other chili sauce</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 clove garlic, minced</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">salt to taste (I didn’t add any extra salt to mine)</span></li>
</ul>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Mash the softened butter together with the anchovies, Sriracha, and garlic. Taste to see if you want any more salt. Refrigerate until ready to use. Melt on steaks, cooked vegetables, or potatoes.</span></li>
</ol>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-62520235657050459412014-08-31T07:22:00.000-07:002014-08-31T07:22:20.555-07:00Tarragon Green Bean Salad<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSP5uBOffiZX9ADjFobCt-R9bgn8fbsXuYOgg48s-fqvfVYC1YNIMXMNQvRzotKjRNlVbiDA-xFjZoKYJLF8ri5VnAwahphCzHYT14pl6NfMROsmK-ADXhEAMS4FHm1MUmUSAGljjH9A/s1600/Tarragon+Green+Bean+Salad+resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSP5uBOffiZX9ADjFobCt-R9bgn8fbsXuYOgg48s-fqvfVYC1YNIMXMNQvRzotKjRNlVbiDA-xFjZoKYJLF8ri5VnAwahphCzHYT14pl6NfMROsmK-ADXhEAMS4FHm1MUmUSAGljjH9A/s1600/Tarragon+Green+Bean+Salad+resize.jpg" height="240" width="320" /></a></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Green beans – get ‘em while they’re hot! Or cold. They’re in season now, so green beans are cheap and plentiful. My husband likes them best splashed with olive oil and roasted in the oven, but sometimes you don’t want to heat up the house. For a yummy, summery green bean dish that’s delicious warm or cold, try this <strong>Tarragon Green Bean Salad</strong>!</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Fresh herbs are a joy, and this recipe uses parsley, tarragon, and green onions. Technically this may be a green goddess salad dressing, and it IS wonderful on a salad with fresh tomatoes. You will have enough dressing left over to do just that! Make the dressing while the beans are cooking and this recipe is ready in a snap. Let’s go!</span></div>
<div style="background-color: white; color: #333333; line-height: 24px; padding: 0px 0px 15px;">
<strong><span style="text-decoration: underline;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Tarragon Green Bean Salad</span></span></strong></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 pound fresh green beans</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 cloves garlic</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1-inch squeeze of anchovy paste or one small anchovy fillet (you can sub soy sauce if you must)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 fist full of parsley</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 fist full of tarragon leaves</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 green onions</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons mayonnaise</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons yogurt (or sub sour cream)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">juice of 1 lemon (or sub tarragon vinegar, if you’re fancy!)</span></li>
</ul>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Prep the green beans: cut off tops and tails and cut the beans into 1-inch pieces. Put the beans in a covered dish with some water and cover. Microwave for about six minutes. You want the beans tender-crisp.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">While the beans are steaming, make the dressing: Blend all the rest of the ingredients in a food processor. It doesn’t have to be homogeneously smooth, but you don’t want to bite down on a big chunk of garlic!</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">To serve: Toss the beans in half of the dressing. Serve warm, or refrigerate until ready to serve. It’s great cold too, especially with grilled meats. Serve the leftover dressing with salad and tomatoes, or use it as a dip for carrots and peppers.</span></li>
</ol>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-35722287031483980982014-08-15T11:15:00.000-07:002014-08-15T11:15:06.298-07:00Fruity Energy Bars<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh5uxh6WGJ8PbhUNA3GbQkKof8DxaTY8A5YWn3bUC-vXDvYxiWguioi4YrYw7VDUdwTtB5ArPifoR6OhNXVu9qh44eqVzY8dOI1P7DosVMkvzZlfJe1Fm8b58-FezLOnF2kJlO8mcq3M/s1600/Fruity+Energy+Bars+resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh5uxh6WGJ8PbhUNA3GbQkKof8DxaTY8A5YWn3bUC-vXDvYxiWguioi4YrYw7VDUdwTtB5ArPifoR6OhNXVu9qh44eqVzY8dOI1P7DosVMkvzZlfJe1Fm8b58-FezLOnF2kJlO8mcq3M/s1600/Fruity+Energy+Bars+resize.jpg" height="300" width="400" /></a></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">I’ve got a lot of hoops to jump through when it comes to making snacks for my girls. I try to eat Paleo myself, and while I do serve my girls grains and legumes, I am always searching for recipes that rely on Paleo ingredients first. Next, my older daughter is allergic to peanuts and tree nuts. That eliminates a giant swath of choices in the Paleo category, which excludes grains in favor of nuts. So for baking, that leaves me either coconut products (which we love and use often), or seeds, like pepitas or sunflower seeds. I found a recipe that sounded good, reconfigured it for our needs, and now I proudly present: <strong>Fruity Energy Bars</strong>!</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">In the grocery store, you’ll find half an aisle dedicated to energy and granola bars. I love them and I love that, for the most part, they’re healthy and nutritious. They are, however, kind of pricy – sometimes two or three dollars a bar! And it seems like the ones with the fewer ingredients are even more expensive! (I’m looking at you, Larabar!) Now, these Fruity Energy Bars couldn’t be quicker – just three minutes in the food processor, and about half an hour to chill and firm up. I think you could easily exchange the dried cranberries for another dried fruit – apples, apricots, raisins, prunes, or cherries would all work. If you want to use nuts instead of sunflower seeds, try almonds or walnuts. They do warm up very quickly and get soft, so keep them in the fridge until ready to eat. Ready? Get energized!</span></div>
<h3 style="background-color: white; color: #444444; font-size: 18px; line-height: 24px; margin: 0px 0px 5px;">
<span style="text-decoration: underline;"><strong><span style="font-family: Trebuchet MS, sans-serif;">Fruity Energy Bars</span></strong></span></h3>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup pitted dates</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup dried cranberries</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup sunflower seeds (I used roasted and salted)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup unsweetened flaked coconut</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup chocolate chips</span></li>
</ul>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Pour all the ingredients into the bowl of your food processor. Pulse to blend, then mix for about 3 minutes. You can blend it all the way together and it will form a ball, but I took mine out before that so I could still have a little texture to the bars – kind of like the consistency of sticky sand.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Line an 8×8 pan with plastic wrap, or grease with a little coconut oil. Press the mixture into the pan and press down with the back of a big spoon. Refrigerate for at least half an hour. Cut into 1″x4″ bars. Get energized and go be productive!</span></li>
</ol>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-86537680607307729932014-06-20T10:21:00.000-07:002014-06-20T10:21:42.850-07:00Crockpot Pork Tacos<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg807Hx65scAeV5zZEqXaNK9fwJxb6QiQtIJwbJUIiqjxh4SLycWa0AwVWeVbIewiy2M_jk6tP7c-E7Gs9zT0WQjsqTq4oZLxo_5pPl2a_RxgNUoHavXAsUE7yB01i2-Pg6zC_POLOFM2U/s1600/Crockpot+Pork+Tacos+resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg807Hx65scAeV5zZEqXaNK9fwJxb6QiQtIJwbJUIiqjxh4SLycWa0AwVWeVbIewiy2M_jk6tP7c-E7Gs9zT0WQjsqTq4oZLxo_5pPl2a_RxgNUoHavXAsUE7yB01i2-Pg6zC_POLOFM2U/s1600/Crockpot+Pork+Tacos+resize.jpg" height="298" width="400" /></a></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">If your idea of Mexican food is based on the dollar menu at Taco Bell, you are in for a treat! Authentic Mexican food is easy to make at home and is quite healthy for you. This Monday was Cinco de Mayo, so I made these <strong>Crockpot Pork Tacos</strong>, and they were muy delicioso!</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">In Mexico, and in authentic Mexican restaurants here in California, there is no shredded lettuce or cheddar cheese. Tacos are simple and small and are often eaten on-the-go, so they’re not all covered in sauces or messy vegetables. Chopped onions and cilantro are usually the only thing you’ll see, with a squeeze of lime. I added avocado to mine because it pairs great with the pork. It’s a traditional accompaniment to tacos and adds a creamy note to balance out the sharpness of the raw onions.</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">As far as the pork goes, I usually use a big shoulder roast, but you can use whatever pork roast you like. The seasoning is simple here, but you can spice it up as much as you want. Try adding a can of chipotles in adobo sauce for a smoky flavor, or a jar of salsa verde to the crockpot.</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Finally, tacos are kind of like sandwiches. You can make a thousand different kinds of sandwiches and all are tasty. But if you only ever eat a turkey sandwich, you may never know how much you’d love a Reuben. So: if taco night at your house always means ground beef and diced tomatoes, you owe it to yourself to try something new. Ready? Vamanos!</span></div>
<div style="background-color: white; color: #333333; line-height: 24px; padding: 0px 0px 15px;">
<span style="text-decoration: underline;"><strong><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Crockpot Pork Tacos</span></strong></span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 large pork roast, 2 or 3 pounds</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons salt</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon garlic powder</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon ground cumin</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup fresh cilantro, roughly chopped</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 red onion, diced</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 or 2 avocados, sliced or diced</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">corn tortillas</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">lime or lemon wedges, to serve</span></li>
</ul>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Combine the salt, garlic powder, and cumin, and rub all over the outside of the pork roast. Place in your crockpot and cook for 8 hours on low. When done, the pork should pull apart easily.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Warm up your tortillas: I wrap a few tortillas in a clean, damp dish towel and microwave for 20 seconds. If you try to use them cold, they’ll crack!</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Shred your pork with two forks, or chop roughly. To serve, put about 1/3 cup of shredded pork in the center of a tortilla. Sprinkle with cilantro, onion, and avocado. Squeeze lime over taco. Eat several. Don’t wipe your hands on your pants!</span></li>
</ol>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">If you have leftovers, and I always do, I usually skip the tortilla and just eat the pork, reheated in the microwave, covered in cilantro, onions, and avocado. Skip the carbs, and squeeze lots of lime!</span></div>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-78952035898251998342014-06-20T10:09:00.001-07:002014-06-20T10:09:41.194-07:00Strawberry Overload Cake<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjVchTTf4xbY3lpcbPA02BR7NJjp-kfay22wonK4UgrX6lypoT1YwYd1iJvtUUwTLcrQq1FxAwyJKOvKgsUoLbh1EBd1goEJnJceTD6_qNMM61km-_0T3TKxrJuYJjaAoxjY5kqdGedQ/s1600/Strawberry+Overload+Cake+slice+resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjVchTTf4xbY3lpcbPA02BR7NJjp-kfay22wonK4UgrX6lypoT1YwYd1iJvtUUwTLcrQq1FxAwyJKOvKgsUoLbh1EBd1goEJnJceTD6_qNMM61km-_0T3TKxrJuYJjaAoxjY5kqdGedQ/s1600/Strawberry+Overload+Cake+slice+resize.jpg" height="266" width="400" /></a></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Despite my tomboy nature, both my daughters are girly-girls. Princesses, fairies, dress-up, and everything pink rules their world. This year we ended up celebrating my three year-old’s birthday on Mother’s Day, so I had a lot going on and didn’t want to spend too much time planning and decorating an elaborate cake. Instead, I found a recipe online for a strawberry cake, created a strawberry frosting for it, and filled it with even more fresh strawberries. The result is<strong>Strawberry Overload Cake</strong>!</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">The strawberry flavor comes from three sources: fresh berries, frozen berries, and strawberry Jell-O. Be sure to keep the cake in the fridge until time to serve. The original recipe called for two 9-inch round cake pans, but I used a rectangular 9×13 pan and cut that in half to make two layers. Your girly-girl will delight in the layers of pink in this sweet treat!</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://girlfriendscoffeehour.com/wordpress/wp-content/uploads/2014/05/Strawberry-Overload-Cake-resize.jpg" style="color: #336699; text-decoration: none;"><img alt="Strawberry Overload Cake resize" class="aligncenter size-medium wp-image-19694" height="300" src="http://girlfriendscoffeehour.com/wordpress/wp-content/uploads/2014/05/Strawberry-Overload-Cake-resize-300x300.jpg" style="border: none; display: block; margin: 0px auto 10px;" width="300" /></a><a href="http://girlfriendscoffeehour.com/wordpress/wp-content/uploads/2014/05/Strawberry-Overload-Cake-slice.jpg" style="color: #336699; text-decoration: none;"><br /></a></span></div>
<div style="background-color: white; color: #333333; line-height: 24px; padding: 0px 0px 15px;">
<span style="text-decoration: underline;"><strong><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Strawberry Overload Cake</span></strong></span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cups sugar</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 three-ounce package of strawberry Jell-O</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup butter, softened</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">4 eggs, room temperature</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 3/4 cups sifted cake flour</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 1/2 teaspoons baking powder</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup whole milk</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon vanilla</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup pureed frozen strawberries</span></li>
</ul>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 350*F. Grease and flour your pans (two 9-inch round, or one 9×13 rectangular.)</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Cream together the sugar, Jell-O and butter. Blend in the eggs, one at a time.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a small bowl, mix together the flour and baking powder.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Add the flour mixture and milk to the butter mixture, alternating flour and milk, and blend well. Mix in the pureed strawberries.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Pour batter into pans and bake. Check the cakes at 25 minutes. I took mine out at about 35 minutes, because I was using a bigger pan. Do a toothpick test to make sure the cake is not wet inside.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Cool for ten minutes in the pan, then turn out on a rack to continue cooling.</span></li>
</ol>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">For the frosting and filling:</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<strong><span style="font-family: Trebuchet MS, sans-serif;">Strawberry Frosting</span></strong></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 8-ounce package of cream cheese, room temperature</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 stick butter, room temperature</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup frozen strawberries</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">juice of 1 lemon</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup powdered sugar</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup whipped cream (or try Cool Whip)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup fresh strawberries for layering</span></li>
</ul>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a pot with a lid, simmer the frozen strawberries and break them up with a wooden spoon, smashing them. When they are all cooked and smashed, add the cream cheese, butter, and lemon juice and beat with a hand mixer.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Add in the powdered sugar, beating well. Beat in the whipped cream. Taste. It should be sweet tart – the cake is very sweet, so I wanted the icing to be a little different. You can add a squeeze more lemon if you like, or take it the other direction and add more sugar if you like. It’s pretty flexible and you can change it to suit your taste.</span></li>
</ol>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">To assemble:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Cut the large cake in half, width-wise, so you have two 9×6 rectangles (or just put one of the round cakes on a plate.) On a large serving platter, place the cake on the bottom, and frost the top of it with about half a cup of the frosting. Slice the fresh strawberries and layer them over the frosting. Carefully add another layer of frosting on top of the fresh berries. Then place the next layer on top and frost the whole thing, top and sides. Garnish with more fresh strawberries.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">This cake is kind of dense and rich, so small pieces are a good thing.</span></li>
</ol>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-21260696393840573142014-06-20T09:42:00.001-07:002014-06-20T09:42:13.358-07:00Shrimp with Cilantro Pesto<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1C7SQ_BP6Dnu8xEZqkTBRsJC43-dCihIbSnn6UYzwela6KjhzU6Ff2uzmOPDk_tZQ89AWJNWSP8yruo15inDGkDC0etaH1pY7aXO9iWrjlqeRIH2eevpoFrNTad5rFyikJyeTG-hFleI/s1600/Shrimp+with+Cilantro+Pesto+resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1C7SQ_BP6Dnu8xEZqkTBRsJC43-dCihIbSnn6UYzwela6KjhzU6Ff2uzmOPDk_tZQ89AWJNWSP8yruo15inDGkDC0etaH1pY7aXO9iWrjlqeRIH2eevpoFrNTad5rFyikJyeTG-hFleI/s1600/Shrimp+with+Cilantro+Pesto+resize.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">One thing that will bum me out, without fail, is seeing a wilted, mushy bunch of herbs that I didn’t get to in time. Just makes me feel terrible. So I had this nearly full bunch of cilantro in my produce drawer and no clue what to make with it. Aha! How about try it in pesto? This recipe for<strong>Shrimp with Cilantro Pesto</strong> was a big hit at dinner last night!</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">You can cook the shrimp however you like. Here, we just pan-fried them quickly with salt and pepper, and let the pesto do the heavy lifting in the flavor category. This comes together so quick it’s laughable. Make the pesto whenever you like – even the day before – and keep in the fridge until you are ready to eat. We ate this with roasted baby potatoes and roasted broccoli. The pesto was especially delicious on the potatoes. Try it and see!</span></div>
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<strong><span style="text-decoration: underline;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Shrimp with Cilantro Pesto</span></span></strong></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 large bunch cilantro</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/3 cup toasted pepitas</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon minced garlic</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">juice of 1 lemon or lime</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/3 cup olive oil</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">salt and pepper</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 pound shrimp, peeled</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon olive oil</span></li>
</ul>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Wash and shake the cilantro and trim about half an inch off the bottom of the stems. Place them in the bowl of a food processor. Blend with the pepitas, garlic, lemon juice, and olive oil. Taste and add salt and pepper to your liking. Pour into a bowl and store in the fridge until ready to use.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Prepare the shrimp: peel the shell off, remove the tail, and de-vein. Season with salt and pepper and drizzle with olive oil. Heat a pan on medium-high, and quickly sauté the shrimp. They will only take about 2 minutes per side – don’t let them get tough and overdone! Remove shrimp from pan to a plate and serve with the cilantro pesto (and a squeeze of lemon if you like.)</span></li>
</ol>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-12406164433582790702014-06-20T09:35:00.000-07:002014-06-20T09:35:23.370-07:00Grilled Caesar Salad<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyCJCzrIIc_h4TUpgUJlw-YLhWilvFmHVKHCrBHIhjoUF-8sk6IK5nA0dxTtYlL7vedv21iP5x1dSpmzD5lIsot5bjnw547_dnbqV-g_5OBVENoKii3nc_CKEu90_wp6-vc7iPCihZUA/s1600/Grilled+Caesar+Salad+resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXyCJCzrIIc_h4TUpgUJlw-YLhWilvFmHVKHCrBHIhjoUF-8sk6IK5nA0dxTtYlL7vedv21iP5x1dSpmzD5lIsot5bjnw547_dnbqV-g_5OBVENoKii3nc_CKEu90_wp6-vc7iPCihZUA/s1600/Grilled+Caesar+Salad+resize.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Before we go any further: Yes, you <strong><em>grill</em> the lettuce</strong>. Say what?! I first encountered this recipe at an Italian restaurant in our neighborhood a few years back. It was a revelation—you can grill lettuce! And instead of making it nasty and squishy, just a tiny bit of char adds so much flavor and texture as to change the whole dish! Then I saw the idea again in a magazine last week and, that was it, I had to try it at home. (Okay – I made my husband do the actual grilling. But I supervised, I promise!)</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">The dressing comes together in a snap in the food processor (or you can do it old-school in a wooden salad bowl with a fork, but I find it is hard on my forearms!) The only ingredient you may not have is anchovy paste. It’s pretty cheap and lasts forever in your fridge, and it adds that “<em>umami</em>” flavor you can’t get anywhere else. It’s also great in spaghetti sauce, if you’re worried you won’t make a lot of Caesar salad. This dressing also calls for a raw egg yolk. I would highly recommend buying the highest quality eggs you can find – check your local farmer’s market – or at least getting organic, free-range, or both. (If you are immunosuppressed you could substitute a spoonful of store-bought mayonnaise, but it’s just not the same.) Also, you’ll notice there are no croutons on my plate. We almost never eat bread, but if croutons are your thing, go ahead and pile them on!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This salad was a side dish to a dinner of grilled steaks and grilled veggies. Feel free to chop up some grilled chicken and make it a whole meal! For a side dish, plan on one half of a head of lettuce per person. If you are making it the main dish, serve a whole head of lettuce per person. Curious? Let’s go!</span></div>
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<strong><span style="text-decoration: underline;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Grilled Caesar Salad</span></span></strong></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 cloves garlic, peeled</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon Dijon mustard</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon Worcestershire sauce</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 egg yolk</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon anchovy paste</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">juice of one lemon</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 – 1/3 cup olive oil</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 head romaine lettuce</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">croutons and grated parmesan cheese to serve</span></li>
</ul>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Prepare the dressing: In a food processor, blend together the garlic, mustard, Worcestershire sauce, egg yolk, anchovy paste, and lemon juice. Blend in 1/4 cup of oil. Taste to see if you like the consistency. If you want it more diluted, add more oil. Refrigerate until ready to serve.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Prepare the lettuce: Slice it vertically down through the core. You have two long halves now. Wipe with a dry paper towel. The lettuce needs to be completely dry or else it will stick and wilt. No washing it, no oiling it! Place the lettuce on the grill, cut side down, for 2 minutes without moving it. With tongs, take it off the grill and lay it grilled-side up on a plate. Don’t cover it or it <strong>will</strong> get soggy. Drizzle with dressing, and add croutons or grated cheese to serve. Eat it now!</span></li>
</ol>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-72629150298210353032014-06-20T09:33:00.001-07:002014-06-20T09:33:06.221-07:00Crunchy Chopped Salad<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdS66XwRNAPqgoI2Eur2pVKbEQLFfzQIFwAD7BNY3y4TIXPwaXyJQBrxwyGc1FK2YHvUeVIYwSw7JbJuoah_oEzOeNeuZ1Ea_3bK9lwXikQGJhyphenhyphenoXhRvGDDFd-vXxh8Sy4dh7P_7tCSA/s1600/Crunchy+Chopped+Salad+resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdS66XwRNAPqgoI2Eur2pVKbEQLFfzQIFwAD7BNY3y4TIXPwaXyJQBrxwyGc1FK2YHvUeVIYwSw7JbJuoah_oEzOeNeuZ1Ea_3bK9lwXikQGJhyphenhyphenoXhRvGDDFd-vXxh8Sy4dh7P_7tCSA/s1600/Crunchy+Chopped+Salad+resize.jpg" height="400" width="300" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I think this was originally a recipe from a South Beach Diet cookbook. But I started making it so long ago, and have added and deleted ingredients over the years…so that I am not sure it’s the same one in the book. That’s okay – it’s not about exact ingredients. You can add or subtract as you like. It’s about CRUNCH! And that’s what you get in this <strong>Crunchy Chopped Salad</strong>!</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">I know that chips aren’t great for me. I usually don’t crave them, and I make sure I don’t keep them in the house (because as a stay-at-home mom, you DO eat whatever is in the pantry!) But sometimes you just get that urge for something kind of salty and crunchy. I make this salad instead. Is it the same? Of course not! (Otherwise I’d call it <em>Doritos</em> Salad!) But this satisfying, fun-to-eat dish scratches that itch for me, and maybe it will for you too.</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">If you need a break from lettuce, try this. If you have lots of singleton vegetables in your crisper drawer, try this. If you want something fresh and different for your next cookout, try this!</span></div>
<div style="background-color: white; color: #333333; line-height: 24px; padding: 0px 0px 15px;">
<span style="text-decoration: underline;"><strong><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Crunchy Chopped Salad</span></strong></span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">(Serves four as a side dish)</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">6 baby carrots</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 bunch radishes, trimmed</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">3 stalks celery, trimmed</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 Persian cucumbers, or one large cucumber</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 red bell pepper</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 yellow bell pepper</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 green onions</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 cloves garlic</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">juice of 1 lemon or lime</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 or 3 drops of honey</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">salt and pepper</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 to 1/3 cup olive oil</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 avocados</span></li>
</ul>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Wash and trim all your veggies. Cut them all into medium-small pieces. This is up to you, but for example, I cut the peppers into 1/2″ square pieces. The radishes, cucumbers, carrots, and celery all get sliced vertically, then cut into 1/4″ slices. If you dice everything too small, you won’t get the crunchiness. If you cut everything too large, you’ll only get one or two veggies on your spoon at a time. Experiment and see what size you like best. If you are using a large cucumber, you may want to peel off the waxy skin and scoop out the seeds. I like Persians because they are thin-skinned and have very little squishy gel around the seeds. Pile all your chopped veggies into a big bowl and toss. Beautiful, right?</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a little food processor, blend up your garlic, lemon juice, honey, salt and pepper, and 1/4 cup olive oil. Taste and dilute with more oil if you like.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">To serve, dish the salad into a bowl and drizzle liberally with dressing. For each serving, dice half of an avocado and place it on top (otherwise it gets smushed.) Eat this salad with a big soup spoon so you get a little of each vegetable in every bite!</span></li>
</ol>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">If you have leftovers, you can mix in a can of tuna the next day. It’s wonderful!</span></div>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-35478184554516921222014-06-20T09:29:00.002-07:002014-06-20T09:29:46.059-07:00Cranberry Orange Scones<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4CKpq-xz0xkNlmGyFLKCynL6QpviVQTX1Cv2Jdqr_Y3CZzQVnpnm20B5iY45kZ1z0WStXcePIt6eEgScNLmIXpIwICl5uP92l1g3obYR4FmyC00WgmM5HtK0ydSm7J-MJC5ZLa2Pu9Y/s1600/Cranberry+Orange+Scones+resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4CKpq-xz0xkNlmGyFLKCynL6QpviVQTX1Cv2Jdqr_Y3CZzQVnpnm20B5iY45kZ1z0WStXcePIt6eEgScNLmIXpIwICl5uP92l1g3obYR4FmyC00WgmM5HtK0ydSm7J-MJC5ZLa2Pu9Y/s1600/Cranberry+Orange+Scones+resize.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">If you have kids, you probably know what summer break is like: trying to keep them busy and entertained without letting their brains turn to mush! One of my favorite ways to do that is baking together. I have my older girl (first grader now!) read the recipe out loud, and both girls love to stir and mix and pour ingredients. Today’s group baking exercise? <strong>Cranberry Orange Scones</strong>!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">These are gluten-free, made with coconut flour. If you’ve never tried it, I can’t recommend it highly enough. For six big scones, you only need half a cup of coconut flour! I like making treats for the girls that are single serving – that way there’s no arguing over whether the slice of bread is big enough, or having to share the last one. These came together in a snap. I made some changes, but the original recipe (found on the <a href="http://www.elanaspantry.com/paleo-chocolate-chip-scones/" style="color: #336699; text-decoration: none;">Elana’s Pantry</a> website) directs you to mix all the ingredients in a food processor, and I’m sure that would have made the recipe go even faster! But because my girls wanted to help, we mixed them by hand – dry ingredients in a large bowl, wet ingredients in a smaller bowl, and then mixed wet into dry.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Try these little heaven-scented beauties today!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="text-decoration: underline;"><strong>Cranberry Orange Scones</strong></span> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(Gluten-Free) makes six large scones</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup coconut flour</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 teaspoon salt</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 teaspoon baking soda</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup coconut oil or softened butter</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup honey</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">4 eggs</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup dried sweetened cranberries</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">zest of one orange, plus the juice of half the orange</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a large bowl, blend together the flour, salt, and baking soda.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In another bowl, beat together the coconut oil or butter, honey, and eggs.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Mix the egg mixture into the flour mixture. Stir in the cranberries, orange zest, and orange juice.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">On a Silpat mat or parchment paper, make six mounds of dough.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Bake for about 15 minutes at 350*F.</span></li>
</ol>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-13425425810585688372014-06-07T09:07:00.001-07:002014-06-07T09:07:43.312-07:00Crockpot Chicken Curry and Curry Chicken Stew<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjER8mbeBQN5jyG_egS-Urxi2Akj4MfeAHle2q2kMmQ8PGCgV4q5et1_bMyUdBh7sm3iwk86LZ3tZQvDr_muB50N9HV0F0gUT8mqIq1sLOnZoajYPXNDPK25jrrElAyrebTSO72fswRgQ/s1600/Curry+Chicken+Stew+resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjER8mbeBQN5jyG_egS-Urxi2Akj4MfeAHle2q2kMmQ8PGCgV4q5et1_bMyUdBh7sm3iwk86LZ3tZQvDr_muB50N9HV0F0gUT8mqIq1sLOnZoajYPXNDPK25jrrElAyrebTSO72fswRgQ/s1600/Curry+Chicken+Stew+resize.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Two for the price of one! That’s what you get when you start this recipe in the crockpot. It’s not very glamorous, but oh boy! does it smell and taste divine! A simple list of ingredients and a crockpot are all you need to make two delicious meals: <strong>Crockpot Curry Chicken</strong> and <strong>Curry Chicken Stew</strong>!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">First you need a can of coconut milk or coconut cream. It needs to be a can, because the coconut milk “beverage” they put in cartons is all watery, and you need the high fat content of the canned stuff. Trader Joe’s has both canned coconut milk and coconut cream, or you can try an Asian market or online. Next thing you need is curry. You can use curry paste; I just used curry powder and it was lovely. You’ll need an 8-ounce package of mushrooms, any kind – I used regular button mushrooms, but shiitakes or creminis would be nice too, and give it a stronger flavor. And last is this beauty:</span></div>
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<a href="http://girlfriendscoffeehour.com/wordpress/wp-content/uploads/2014/06/Chinese-Broccoli-resize.jpg" style="color: #336699; text-decoration: none;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Chinese Broccoli resize" class="aligncenter size-medium wp-image-20042" height="300" src="http://girlfriendscoffeehour.com/wordpress/wp-content/uploads/2014/06/Chinese-Broccoli-resize-225x300.jpg" style="border: none; display: block; margin: 0px auto 10px;" width="225" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I buy it at the farmer’s market from a Vietnamese lady who tells me it’s called “Chinese broccoli”. A little online research shows its real name is<a href="http://en.wikipedia.org/wiki/Kai-lan" style="color: #336699; text-decoration: none;"> kai lan</a>. Its leaves are like spinach, and its cooked stems have the consistency of asparagus. If you can’t find it, use spinach instead…although the Chinese broccoli has a stronger, more bitter flavor.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I made this with whole chicken legs – skin, bones and all – but I think next time I’ll try it with just boneless, skinless thighs. Chicken skin in the crockpot is not a nice thing – we actually peeled it off before we ate the Curry Chicken the first night because it just seemed kind of rubbery. But I think the skin and bones do add to the stock for the stew the next day, so it’s up to you. Either way, you get two healthy, delicious meals out of one crockpot – you can’t beat that!</span></div>
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<span style="text-decoration: underline;"><strong><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Crockpot Curry Chicken</span></strong></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">3 pounds whole chicken legs</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 can of coconut cream, or use coconut milk (<strong>not</strong> low-fat)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">3 tablespoons curry powder or curry paste of your choice</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">juice of 1 lemon or lime</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon salt</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a large crockpot, set the time for 8 hours on low or 4-6 on high. Put the chicken legs on the bottom.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Mix together the coconut cream, curry, lemon juice and salt. Pour over the chicken and stir to combine.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Cook until a thermometer reads 180*F. Remove chicken legs from the pot and cover them with foil. Pour the coconut broth into a large pan and simmer for about 15 minutes. It will reduce a little. Serve chicken legs with coconut broth.</span></li>
</ol>
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<span style="font-family: Trebuchet MS, sans-serif;">Now, at this point, I had 2 very large legs leftover and about a cup of coconut broth. I put them together in a Tupperware container. Then the next day, I made…</span></div>
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<span style="text-decoration: underline;"><strong><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Curry Chicken Stew</span></strong></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon butter, coconut oil or olive oil</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">8 ounces mushrooms, quartered</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 pound Chinese broccoli, cut into 2-inch pieces (or use fresh spinach)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 large cooked chicken legs (or use 1 pound of chicken thighs)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">leftover coconut broth – as much as you have</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">optional chicken broth</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">optional jasmine rice to serve</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a large pan, saute the mushrooms in 1 tablespoon butter, coconut oil, or olive oil. Stir, and after five minutes, add the Chinese broccoli and cover.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">While the mushrooms are cooking, prepare the chicken: peel off the skin and any subcutaneous fat you find from the cooked chicken legs. Remove the meat from the bones and roughly chop.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Add the chopped chicken and remaining coconut broth to the mushrooms and Chinese broccoli. If you want it to be soupier, add some chicken broth. Cook until the chicken is hot, about ten minutes.</span></li>
</ol>
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<span style="font-family: Trebuchet MS, sans-serif;">This would be lovely with some steamed jasmine rice! I ate this for lunch, and liked it so much I ate it again for breakfast.</span></div>
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Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-5064168216810292252014-05-04T15:36:00.001-07:002014-05-04T15:36:09.037-07:00Samson's Carrot Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJ2wXpS2H2I1cxWU9FhNL8Hc_o39EQ-uq4jQOqtnRWjzmLMRCyBmXeABQ0X8ESe_WW5YFi55PSYCqggQfjeVFyADmYEadppXXeR6LbnAqXuj72hYA5huarSWDP3dh2QSmGhlTeQW1z8I/s1600/Samson's+Carrot+Cookies+resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJ2wXpS2H2I1cxWU9FhNL8Hc_o39EQ-uq4jQOqtnRWjzmLMRCyBmXeABQ0X8ESe_WW5YFi55PSYCqggQfjeVFyADmYEadppXXeR6LbnAqXuj72hYA5huarSWDP3dh2QSmGhlTeQW1z8I/s1600/Samson's+Carrot+Cookies+resize.jpg" height="298" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For Christmas, I got my kindergartner <span style="text-decoration: underline;">The Disney Princess Cookbook</span>, and I’m so happy I did! With pretty princesses on every page, it features real recipes (and not just cake mix plus applesauce-type concoctions) that are great for parents and kids to make together. I have her read the recipes, and she’s learning about following directions, measurements, and even fractions! We’ve made a few things from her cookbook, but the one we like best is <strong>Samson’s Carrot Cookies</strong>.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Samson, if you don’t know, is the name of Prince Phillip’s horse in “Sleeping Beauty.” These cookies are soft and cake-like, with carrots, apples, and cranberries. (We omitted the walnuts since my girl is allergic, but I know they’d be delicious!) These make great bribes for little girls who stay in their beds all night, too. (Yep… guilty!) Try them this weekend with your favorite little prince or princess.</span></div>
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<a href="http://girlfriendscoffeehour.com/wordpress/wp-content/uploads/2014/05/Disney-Princess-Cookbook-resize.jpg" style="color: #336699; text-decoration: none;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Disney Princess Cookbook resize" class="aligncenter wp-image-19406 size-medium" height="224" src="http://girlfriendscoffeehour.com/wordpress/wp-content/uploads/2014/05/Disney-Princess-Cookbook-resize-300x224.jpg" style="border: none; display: block; margin: 0px auto 10px;" width="300" /></span></a></div>
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<strong><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><u>Samson’s Carrot Cookies</u></span></strong></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">(from <span style="text-decoration: underline;">The Disney Princess Cookbook</span>)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup flour</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon baking powder</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon salt</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon cinnamon</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon nutmeg</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">(we added 1/2 teaspoon ground ginger. It’s not in the recipe but it was a lovely addition)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup brown sugar</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup melted butter</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 egg, lightly beaten</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup rolled oats</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup shredded carrot</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup shredded apple</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup chopped walnuts</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/3 cup dried cranberries (raisins would work too)</span></li>
</ul>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Heat the oven to 375*F. Line a cookie sheet with parchment paper.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a small bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ground ginger.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a large bowl, whisk together the brown sugar and melted butter. Then beat in the egg with a fork.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Stir the flour mixture into the sugar mixture until the batter is smooth. Then stir in the oats, shredded carrot and apple, walnuts, and dried cranberries.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Drop rounded tablespoons of batter onto the cookie sheet, spacing them about 1/2 inch apart.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Bake the cookies until they just begin to turn golden brown on top, about 8 minutes. (NOTE: The recipe says ’8 minutes’, but I found 12 minutes was more like it in my oven. Let’s say check at 8 minutes, but be prepared for 4-5 more!) Leave them on the baking sheet for 2 minutes before moving them to a wire rack to cool.</span></li>
</ol>
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<a href="http://girlfriendscoffeehour.com/wordpress/wp-content/uploads/2014/05/Laurie-Samsons-Carrot-Cookie-resize.jpg" style="color: #336699; text-decoration: none;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Laurie Samson's Carrot Cookie resize" class="wp-image-19407 size-medium" height="300" src="http://girlfriendscoffeehour.com/wordpress/wp-content/uploads/2014/05/Laurie-Samsons-Carrot-Cookie-resize-224x300.jpg" style="border: 0px; margin: 0px; padding: 0px;" width="224" /></span></a><div class="wp-caption-text" style="font-size: 11px; line-height: 12px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">Hey Mom, I stole another cookie off the counter while you were writing your blog! Want a bite?</span></div>
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Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-66051957660930528082014-04-26T12:20:00.001-07:002014-04-26T12:20:18.995-07:00Crustless Kale Quiche<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQtusJtCAFlhJ43BEBIsxBXCMNhRnyHgsxFwKH7EzVyLwxaT4mC4SgEjQW5vnT4pBfVoj9qlFMjPiBw72ewqJUjZbJmuzTm96gS554c2V0J35_uI3UfRqjFd-RGK6Xq9J7FaQnmQDCD8/s1600/Crustless-Kale-Quiche-Resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQtusJtCAFlhJ43BEBIsxBXCMNhRnyHgsxFwKH7EzVyLwxaT4mC4SgEjQW5vnT4pBfVoj9qlFMjPiBw72ewqJUjZbJmuzTm96gS554c2V0J35_uI3UfRqjFd-RGK6Xq9J7FaQnmQDCD8/s1600/Crustless-Kale-Quiche-Resize.jpg" height="478" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Talk about a tongue twister! It’s worth the effort to say, and the little bit to make, because this <strong>Crustless Kale Quiche</strong> hits the spot.</span></div>
<div style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; padding: 0px 0px 15px;">
<span style="font-family: Trebuchet MS, sans-serif;">I’ve only made this once … and I’ve already eaten almost half of it. The kale adds a little bitterness and chew to what would otherwise be a run-of-the-mill spinach pie. Nutmeg, currants, and pepitas add an almost sweet, Middle Eastern flavor profile. The three eggs are just enough to combine the ingredients without becoming heavy or custardy like a regular spinach quiche. Don’t get me wrong – a traditional spinach and swiss cheese quiche is wonderful, but this one is lighter, with an unexpected combination of flavors that will have you craving it again.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I ate this hot, and I ate it cold, cut right out of the fridge. I ate this with a big slab of goat cheese on top and I ate it plain. I’m going to eat more of it with dinner tonight and see if I can’t discover some new way to enjoy it. If you want your greens, with a little extra zing, try this instead of a salad tonight!</span></div>
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<span style="text-decoration: underline;"><strong><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Crustless Kale Quiche</span></strong></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 pound bag of frozen chopped spinach</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 large bunch of kale</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">3/4 cup pepitas (or try pine nuts or sunflower seeds)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon coconut oil (or butter) plus more for greasing the pie plate</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon chopped garlic (about 2 cloves)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup currants or raisins (next time I’m trying golden raisins!)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/8 teaspoon ground nutmeg</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon salt</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">3 eggs</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Goat cheese, to serve, if desired</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Wash the kale and remove from the stem, tearing it into smaller-than-bite-sized pieces. Saute on medium heat in a large pot with a lid. Don’t add any extra water or oil – just the damp kale by itself. Stir occasionally until it gets soft, about 15 minutes. When it appears soft and has reduced in volume, pour in the bag of frozen spinach. Stir to combine and replace the lid. Cook on medium-low for another five minutes until the spinach is thawed. Remove from the heat and let cool.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 350*F. While the spinach and kale are cooling, heat the coconut oil over medium and add the pepitas. Stir frequently for 5 minutes, then add the garlic and currants. Stir for another 3 minutes.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Squeeze out as much water from the kale mixture as possible, then dump it into a large bowl. Pour over the pepita mixture and combine. Add nutmeg and salt.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Beat 3 eggs well and mix into kale mixture. Grease a pie plate, then fill with the kale mixture. Smooth it down so you have a flat top. Bake for 35 minutes or until not wet in the middle. Serve warm or cold, with goat cheese or without.</span></li>
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Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-87002937456631154082014-04-26T12:17:00.000-07:002014-04-26T12:17:10.662-07:00Sweet Pea Soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEine3FIvqzkqebnDKY2KIImKuZM7lIeM3TvbGnI0yfmhMLgun44KFqPyZisZRzpK-q-mKnuFHpHhbwMIGnYsuHabz4a2ExkNKSQWOyR4VsC1G3Oh1I5u0TZWAM33SMlMphilDKnBwOGATk/s1600/Sweet-Pea-Soup-resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEine3FIvqzkqebnDKY2KIImKuZM7lIeM3TvbGnI0yfmhMLgun44KFqPyZisZRzpK-q-mKnuFHpHhbwMIGnYsuHabz4a2ExkNKSQWOyR4VsC1G3Oh1I5u0TZWAM33SMlMphilDKnBwOGATk/s1600/Sweet-Pea-Soup-resize.jpg" height="478" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I call both of my girls “Sweet Pea.” My Mom called me “Sweet Pea” too. So when I was working on a recipe to use up the last of my buttermilk and stumbled on this tempting combination of peas and mint, I couldn’t help but give it a cute name: <strong>Sweet Pea Soup</strong>!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Peas and mint are a natural springtime match-up. This soup comes together in half an hour, and with another half hour to chill, it will be ready to eat. I used both frozen peas and pea pods (which are all over my Farmer’s Market, and probably yours, too.) If you can’t find pea pods, just double the frozen peas and use a full pound. The recipe calls for you to strain the blended soup, which gives it a more silky, smooth texture. You can skip this step if you are in a hurry, or if you like a little thicker body to your soup. Either way I think you’ll love it, and so will all the “Sweet Pea’s” in your life!</span></div>
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<span style="text-decoration: underline;"><strong><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Sweet Pea Soup</span></strong></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup pea pods, any kind</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 onion (sweet Vidalia would be nice, but I just used a regular white onion), chopped</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">3 tablespoons butter</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">8 ounces frozen peas</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 cups chicken stock</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup buttermilk</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 handful mint leaves (save a few pretty ones for garnish)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">salt to taste</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a large pot, heat the pea pods and onion in the butter. Cook over medium heat for ten minutes until the onion is getting soft.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Add the frozen peas and chicken stock. Cook on medium for ten minutes.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Turn off the heat. Pour in buttermilk and mint. Blend with an immersion blender, or transfer to a large blender and blend in batches until smooth. Taste and add salt to your liking.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Strain the soup through a mesh sieve (or not, your choice.) Cool in the refrigerator for half an hour. Serve chilled, with additional mint leaves for garnish.</span></li>
</ol>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-10395346481148589242014-04-26T12:14:00.001-07:002014-04-26T12:22:03.141-07:00Tzatziki Wrap<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlq-xrlGRD_kMIBiPzmeiv9Mh0EEsoc97_kBLBznGkLjQZl9ASWP1ds4xYFKjpoycK1H-NCr__cY3xuiV4Zki68vYGn2x7pWXbLvEddRZ7ghkMrcHPBipz6eosSQpfXcbD2jwg_EXtCQ/s1600/Tzatziki-Wrap-resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlq-xrlGRD_kMIBiPzmeiv9Mh0EEsoc97_kBLBznGkLjQZl9ASWP1ds4xYFKjpoycK1H-NCr__cY3xuiV4Zki68vYGn2x7pWXbLvEddRZ7ghkMrcHPBipz6eosSQpfXcbD2jwg_EXtCQ/s1600/Tzatziki-Wrap-resize.jpg" height="476" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">What a fun word to say: Tzatziki! With spring in full swing now, I am in love with using fresh herbs in as many ways possible. This recipe for my <strong>Tzatziki Wrap</strong> uses a small handful of dill. Dill is a lovely thing to grow in a windowbox, if you can, or in your garden, because it goes with so many other flavors and cuisines. If you have leftover dill after making the tzatziki, use it on fresh or smoked salmon.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tzatziki is just a fancy way to say “yogurt dip.” It is found in Greek and Mediterranean dishes, and goes well with all grilled meats—chicken, beef, lamb, salmon—as well as vegetarian dishes like falafel. Blend this up in your food processor in five minutes, and enjoy for lunch or a light dinner tonight!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="text-decoration: underline;"><strong>Tzatziki Wrap</strong></span><strong> </strong></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: x-small;">(Makes two wraps)</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup plain yogurt (Greek yogurt or regular. Avoid nonfat as the texture is too runny)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 big handful dill sprigs, any tough parts trimmed away</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">juice of 1/2 lemon</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">salt and pepper</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon minced garlic</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 large cucumber, peeled and seeded</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 red bell pepper</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 green bell pepper</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup baby spinach, or a few leaves of romaine lettuce</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cooked chicken breast</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">tortillas or pita bread for wrapping</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Make the tzatziki: In a food processor or blender, blend the yogurt, dill, lemon juice, salt, pepper, and garlic together. Cut the half a cucumber in half again, and add one half to the blender and combine. (You should now have one-quarter of a cucumber left. Math!) Refrigerate the tzatziki until ready to use.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Slice the peppers and cucumber into very fine strips. If you are using romaine lettuce, wash and dry the leaves and stack them on a cutting board. Cut the leaves into fine strips. Mix the peppers, cucumber, and lettuce in a large bowl and toss to combine.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Very thinly slice the chicken breast. Prepare your tortilla or pita bread for filling. (I always warm up tortillas in the microwave, covered with a damp paper towel, so they’re pliable and won’t break.) Fill tortilla with chicken breast slices, vegetables, and a big drizzle of tzatziki. Roll up and eat, with more tzatziki if you like.</span></li>
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<span style="font-family: Trebuchet MS, sans-serif;">Cutting carbs, or do you have leftover wrap filling? Toss with tzatziki and eat it like a salad! It also goes great as a dip—try with carrots.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-78988191201985633452014-04-26T12:10:00.001-07:002014-04-26T12:22:38.792-07:00Pickled Red Beet Eggs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2Adkd26pt2gJfs4DKMa1K0S88YA1JmK12W-y35fQ47J7iwtilcaw1wvR9c2owmLQsc0nsl_6fXkrcmX4iPyQZUaqF4yfmNmiSnWqjqAUVvvvXNIq0ku-Alm-DX7iB85Z25UBgZjkSnQ/s1600/Pickled-RB-Eggs-hand-resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2Adkd26pt2gJfs4DKMa1K0S88YA1JmK12W-y35fQ47J7iwtilcaw1wvR9c2owmLQsc0nsl_6fXkrcmX4iPyQZUaqF4yfmNmiSnWqjqAUVvvvXNIq0ku-Alm-DX7iB85Z25UBgZjkSnQ/s1600/Pickled-RB-Eggs-hand-resize.jpg" height="298" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I remember as a kid being very sad one Easter Sunday. It was because, when I peeled one of the eggs I worked so hard to paint and dye and sticker-ize and bedazzle—all that work—the inside looked just like a plain, un-dyed egg! (I hope my Mom told me that beauty is only skin deep.) But later on in the day, I was delighted when my Mom took the big container of <strong>Pickled Red Beet Eggs</strong> out of the refrigerator! When you cut into one of these purple beauties – surprise! – the color went all the way through to the yolk!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This recipe is a great way to use up those hardboiled eggs. I’ve found my kids like dyeing them way more than they like eating them, so I am usually guaranteed half a dozen eggs to use in this dish. This is an old Pennsylvania Dutch recipe that came from my Mom and her mother, in Lancaster County, Pennsylvania. You can adjust the ratio of vinegar to sugar, but I like how these are sweet-tart and firm. Some people add very thinly sliced onions to the beet brine, and others add whole cloves. I like them with just these 4 ingredients.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">You’ll want to let these soak for at least 2 days. I wouldn’t let them sit more than a week, but I really doubt they’ll last that long! Make sure the eggs and beets are in a deep and narrow container so everything is submerged – if you go shallow and wide, your eggs won’t color evenly and you’ll have to rotate them at least 2 times a day. So raid the kids’ Easter baskets and start pickling!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5p1tDpkQQNjdNluvChsjLlMYAlNKaybJcvZD-RSK5HDaKSL9GKeiiLRADQmEsftoi0WXUuryl6hZNq7olrEQnjMXRpA9750byyD6ntSMrR_FhBQYFm9wdEq94kH8mg79YiecbBUx9IA/s1600/Pickled-RB-Eggs-resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5p1tDpkQQNjdNluvChsjLlMYAlNKaybJcvZD-RSK5HDaKSL9GKeiiLRADQmEsftoi0WXUuryl6hZNq7olrEQnjMXRpA9750byyD6ntSMrR_FhBQYFm9wdEq94kH8mg79YiecbBUx9IA/s1600/Pickled-RB-Eggs-resize.jpg" height="298" width="400" /></a></div>
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<strong><span style="color: black; text-decoration: underline;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pickled Red Beet Eggs</span></span></strong></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">6 eggs</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 cans sliced beets (not pickled beets)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/3 cup sugar</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup vinegar (you can use white or apple cider)</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a sauce pan, place eggs in one layer. Fill pan, covering the eggs with an inch of water. Cook on high until a boil is just reached, then immediately remove from heat and cover with a lid. Set a timer for 13 minutes. When the time is up, drain the eggs and fill the pan with ice and water. Let cool.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Peel the cooled eggs and put them in a deep container with a lid. Dump the two cans of beets and their juice into the container, followed by the sugar and vinegar. Swirl around to dissolve. Store in the refrigerator for at least 2 days, making sure the eggs are submerged (or turning them if they are not.) Cut eggs in half and serve with beets.</span></li>
</ol>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-11900939313961117692014-04-26T12:05:00.003-07:002014-04-26T12:05:45.260-07:00Dijon Dill Green Beans<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFL_RXY-i_nMRxDwZUxDG6TFEds7Xxs7h1SQdarbfU9JRnNqrTir4t9Zs_2QuVVuZJuQ-q-GZwjIi_VWp7gwrr4szAvJUZZYMUZxZZwD5KCTZymdmX413GoQTtzTD2LyAvBugzBSEFF-o/s1600/Dijon-Dill-Green-Beans-resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFL_RXY-i_nMRxDwZUxDG6TFEds7Xxs7h1SQdarbfU9JRnNqrTir4t9Zs_2QuVVuZJuQ-q-GZwjIi_VWp7gwrr4szAvJUZZYMUZxZZwD5KCTZymdmX413GoQTtzTD2LyAvBugzBSEFF-o/s1600/Dijon-Dill-Green-Beans-resize.jpg" height="298" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #333333;">If I remember correctly, this is a recipe from the </span><span style="color: #333333;"><em>South Beach Diet</em></span><span style="color: #333333;"> book. In any case, regardless of origin, these </span><strong>Dijon Dill Green Beans</strong><span style="color: #333333;"> are delicious and healthy…and sure to please!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The Dijon dill dressing is very light and won’t hide the sweetness of the green beans. I’ve used both dried dill and fresh, and they both taste great, so don’t fret or make a trip to the store if you only have dried. Low-carb, low-cal, and tasty for sure, this veggie side will taste great with whatever main dish you’re making tonight!</span></div>
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<span style="text-decoration: underline;"><strong><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Dijon Dill Green Beans</span></strong></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 pound green beans, fresh or frozen</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons butter</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon Dijon mustard</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons chopped fresh dill (or one scant teaspoon dried dill)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">salt and pepper to taste</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">squeeze of lemon, optional</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Prepare the green beans: (If using fresh, take off the ends and cut into 2-inch lengths.) Steam or microwave the beans until they are still a little firm.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">While the beans are cooking, heat a large pan over medium and add the butter and dill. Stir to keep the dill from burning and cook for a few minutes until the butter is bubbly and starting to brown. Add the Dijon mustard and salt and pepper.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Drain away any excess water from the beans, then add to the dill mixture. Stir to coat the beans, then serve hot with a squeeze of lemon or another pinch of salt.</span></li>
</ol>
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<span style="font-family: Trebuchet MS, sans-serif;">Leftovers? I ate mine cold, with a can of tuna mixed in and (<em>surprise!</em>) a little more lemon juice squeezed over the top. Yum!</span></div>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-66036464826747913742014-04-08T09:35:00.000-07:002014-04-08T09:35:03.644-07:00Irish Soda Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3xieZW-K_V7LDS2WuCbrJgRmSuwq0QA7ZuXSaGf91f0miTLzPHEXozpzjYN_zuEChwMAOR_dDDvykImzPBzY4UiS-AcPFXzYA5q5RFKgw1IfQbea3IRugxpWk9nJhwsDKJC0dfVcoLo/s1600/Irish-Soda-Bread-resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3xieZW-K_V7LDS2WuCbrJgRmSuwq0QA7ZuXSaGf91f0miTLzPHEXozpzjYN_zuEChwMAOR_dDDvykImzPBzY4UiS-AcPFXzYA5q5RFKgw1IfQbea3IRugxpWk9nJhwsDKJC0dfVcoLo/s1600/Irish-Soda-Bread-resize.jpg" height="239" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For last week’s <a href="http://girlfriendscoffeehour.com/2014/03/21/roasted-vegetables-buttermilk-herb-sauce/" style="color: #336699; text-decoration: none;">recipe</a>, I needed a carton of buttermilk. I still had quite a bit left, and I knew I wanted to use it all up, so I found a few recipes that fit the bill. None, however, sounded as tasty as this one for<strong> Irish Soda Bread</strong>!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A “soda bread” is simply a quick bread that uses baking soda and /or baking powder to rise, as opposed to yeast. That means you don’t need to wait for it to rise, or worry about the yeast being old and feeble (or killing it with water that is too hot … or not hot enough to wake it up … Have I mentioned lately I hate baking with yeast?!?!) This recipe comes together in a food processor, but if yours isn’t big enough to fit all the ingredients, or you just like using a pastry cutter, you can certainly put some elbow grease into it and do it the old-fashioned way.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This recipe is based on a Martha Stewart recipe, but I made a few changes. The biggest change is that, unlike regular soda bread that is kind of bland and dotted with raisins, this one has chopped currants throughout, so it is more of a currant-flavored bread. Also, the original recipe called for caraway seeds, but I used anise seeds instead. This bread keeps on the counter, wrapped tightly in plastic wrap and foil, for a few days. Cut a big slice, cover it with butter, and match it up with your favorite coffee or tea.</span></div>
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<span style="text-decoration: underline;"><strong><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Irish Soda Bread</span></strong></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">4 cups flour</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup sugar</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon salt</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 teaspoons baking powder</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons anise seed</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">4 tablespoon cold butter, cubed</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 10-ounce box currants (or use 2 cups of raisins)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cups buttermilk</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 egg</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon baking soda</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">3 tablespoons buttermilk</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 350*F. Butter a large round Pyrex baking dish, all the way to the top.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In the bowl of a large food processor, blend together the flour, sugar, salt, baking powder, and anise seed. Add the cold butter cubes and pulse to blend. Add in the currants and blend again.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a large bowl, beat together the buttermilk, egg, and baking soda. Add this to the food processor and blend again until thoroughly mixed. It will be wet and sticky!</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Scoop the bread dough into the buttered Pyrex dish and smooth into a mound. With a brush or the back of a spoon, brush the top with the 3 tablespoons of buttermilk. Bake for 70-80 minutes, or until a toothpick comes out clean.</span></li>
</ol>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-24951710606935632372014-03-23T12:45:00.000-07:002014-03-23T12:45:17.143-07:00Roasted Vegetables with Buttermilk Herb Sauce<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4k42EiyJaDoEgb34AxOuwH5Dr_3hwZPhFgMaP-2Qbf-KlGPOcB2BCoO9b29-Ckht8uPK3sf5IactAa-4yWY7BspK15JFRlTKDF1rRY1WRu4Ltoaaydt6ztTd-UMLafdByFQJJJl5qEc/s1600/Roasted+Vegetables+with+Buttermilk+Herb+Sauce+Resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4k42EiyJaDoEgb34AxOuwH5Dr_3hwZPhFgMaP-2Qbf-KlGPOcB2BCoO9b29-Ckht8uPK3sf5IactAa-4yWY7BspK15JFRlTKDF1rRY1WRu4Ltoaaydt6ztTd-UMLafdByFQJJJl5qEc/s1600/Roasted+Vegetables+with+Buttermilk+Herb+Sauce+Resize.jpg" height="478" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Did you have a fun and festive St. Patrick’s Day? We didn’t do too much to celebrate. (I have a little Irish in me, but no freckles!) I did make a cabbage dish on Monday, leaving me with half a head of green cabbage. I love roasting wedges of cabbage, but I wanted something a little more assertive, so I decided to make an herb dressing for them. Add in some other roasted veggies, and I came up with this recipe for <strong>Roasted Vegetables with Buttermilk Herb Sauce</strong>.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Buttermilk is not something I grew up with, so I can’t really say much about it. It does have a pleasantly sour taste that adds complexity to baked goods (think pancakes) and sauces. If you add a lot of dill and pepper to this recipe, you’d have something very close to ranch dressing, but without all the chemicals and preservatives in bottled or packaged varieties. I used parsley because that’s what I had but I’d like to try it next time with a big handful of tarragon. If you grow your own herbs, this is the perfect canvas for trying new flavor combinations!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I served the sauce over roasted cabbage wedges and roasted golden beets. Here is a list of other vegetables I think this would taste good on: carrots, leeks, green beans, baked potatoes, and Brussels sprouts with bacon. I served this with balsamic-glazed salmon last night, and you know what? The sauce went great on the fish too! I had a little sauce left over, so this morning I used it to make chicken salad for my husband’s lunch. Find your own way with this delightfully green and springy sauce—start here!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><u>Roasted Vegetables with Buttermilk Herb Sauce</u></span></h4>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="text-decoration: underline;">Ingredients</span>:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">4 beets</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">olive oil</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 head green cabbage</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup buttermilk</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">3 tablespoons plain yogurt</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">4 green onions</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">handful of fresh herbs: use parsley, tarragon, dill, or a combination of these</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 clove garlic or 1/2 teaspoon garlic powder</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">salt and pepper to taste</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">squeeze of lemon if desired (I used a big squeeze – okay, two big squeezes!)</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="text-decoration: underline;">Directions</span>:</span></div>
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<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 400*F. Prepare the beets for roasting: Wash them and remove any greens from the top. In a large rectangle of aluminum foil, place the beets, root tip facing up, in the middle. Drizzle with a little olive oil, maybe a tablespoon total. Wrap up the beets in the foil and place in a pie plate or Pyrex bowl. Bake for one hour or until they give when you push on them. Set aside to cool.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">While the beets are baking, prepare the cabbage: Cut out the core of the cabbage, then cut the cabbage into 4 wedges. Place them on a foil-lined baking sheet and drizzle each wedge with about 1/2 teaspoon of olive oil. After the beets have been in the oven for half an hour or so, add the cabbage. Bake for about 15 minutes, then flip them over and bake again for about ten minutes. (The time will vary depending on your oven, your cabbage, et cetera. You want the cabbage to get golden and a little crispy at the edges, but not too dark!)</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">While the vegetables are cooking, combine buttermilk, yogurt, green onions, herbs, and garlic in a food processor. Taste it…need more garlic? Go ahead! Add salt and pepper and a squeeze of lemon if you like and blend again. Taste to make sure it’s yummy, and then put in the fridge until ready to serve.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Skin the beets: once they are cool enough to handle simply slip the skins off with your fingers. If you are using red beets, you may want to wear gloves, since they <em>will</em> turn your fingers pink!</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">On each plate, lay down a wedge of cabbage and a beet cut into quarters. Serve the hot veggies with the cold buttermilk herb sauce.</span></li>
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Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-57654256994873880362014-03-14T16:22:00.001-07:002014-03-14T16:22:36.101-07:00Italian Tuna Wraps<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_MME7woMGYkx8PvtP8xcsmydhYXBNY_WycTQXUAkmfw-fVPagO6GeK-6U6PoQRbhaH8HorOYgwQ3iN_Qh4acNBpRqP7sOITfyePWPskQhkTBhQkw-kbYofgJ4h60JsTATOQuoedU960/s1600/Italian-Tuna-Wraps-resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_MME7woMGYkx8PvtP8xcsmydhYXBNY_WycTQXUAkmfw-fVPagO6GeK-6U6PoQRbhaH8HorOYgwQ3iN_Qh4acNBpRqP7sOITfyePWPskQhkTBhQkw-kbYofgJ4h60JsTATOQuoedU960/s1600/Italian-Tuna-Wraps-resize.jpg" height="640" width="478" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I love it when a plan comes together! I was hungry at lunchtime yesterday, so I opened my pantry. I stared at the shelf for a good minute…eyes glazing over. ”There’s got to be something here, some combination of flavors that will fill and delight me” I thought. And bingo! Inspiration struck and I made these <strong>Italian Tuna Wraps</strong>.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Okay, this is pretty much just tuna salad in a lettuce wrap. But the addition of white beans makes it filling, contributes a creamy texture, and ups the fiber. A handful of chopped parsley adds freshness. This recipe serves two for lunch. Or just do what I did, and put it in the fridge for tomorrow’s lunch. It will still taste great the next day!</span></div>
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<strong><span style="text-decoration: underline;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Italian Tuna Wraps</span></span></strong></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><strong><span style="text-decoration: underline;">Ingredients</span></strong>:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 can of tuna</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 can of white beans</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">juice of 2 lemons</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon olive oil</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">salt and pepper</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">pinch of garlic powder</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup roughly chopped parsley</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Boston lettuce leaves (or other lettuce leaves of choice) for wrapping</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="text-decoration: underline;"><strong>Directions</strong></span>:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Drain the can of tuna and put it in a large bowl. Drain the beans, rinse them in a strainer and then add them to the tuna.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Toss the tuna mixture with the lemon juice and olive oil. Season with salt, pepper, and garlic powder; toss again. Add parsley and toss.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">To serve, wash and shake dry the lettuce leaves, and place a large spoonful of tuna in the lettuce. Wrap and eat. Couldn’t be easier!</span></li>
</ol>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-8342918520792093912014-03-07T16:27:00.000-08:002014-03-07T16:27:22.619-08:00Brussels Sprout and Kale Salad<br />
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<a href="http://girlfriendscoffeehour.com/wordpress/wp-content/uploads/2014/03/Kale-and-Brussels-Sprouts-Salad-Resize.jpg" style="color: #336699; text-decoration: none;"><img alt="Kale and Brussels Sprouts Salad Resize" class="aligncenter size-medium wp-image-18352" height="400" src="http://girlfriendscoffeehour.com/wordpress/wp-content/uploads/2014/03/Kale-and-Brussels-Sprouts-Salad-Resize-225x300.jpg" style="border: none; display: block; margin: 0px auto 10px;" width="300" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now you all know I <em><strong>love</strong> </em>a good salad. I will eat a salad for breakfast – in fact, I’m finishing this big bowl of <strong>Brussels Sprouts and Kale Salad</strong> right now, with my morning coffee! Raw Brussels sprouts—for breakfast?! Yes indeed!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I found this recipe on the <a href="http://www.bonappetit.com/" style="color: #336699; text-decoration: none;" target="_blank">Bon Appetit </a>website, which I tweaked to my liking. The best thing about this salad, aside from the fact that it tastes good, is that it is so hearty. I made it last night, had some for dinner, and it’s still good this morning! But because it’s so sturdy, you’ll want to keep the nuts, fruit, and cheese separate until you’re ready to eat it. You can sub any dried fruit you like for the cranberries: cherries, blueberries, golden raisins, and diced dried apricot would be delicious too. And if you don’t have toasted almonds, substitute pecans, walnuts, or hazelnuts. Check it out, and report back with your chosen combination of flavors!</span></div>
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<span style="text-decoration: underline;"><strong><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Brussels Sprouts and Kale Salad</span></strong></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 bunch Tuscan kale (also called dinosaur or lacinato kale)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 pound large Brussels sprouts</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 shallot (or 1/4 red onion)</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">juice of one large lemon</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/3 cup olive oil</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon honey</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">to serve: almonds, dried cranberries, and Parmesan cheese</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">salt and pepper</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Prepare kale: Strip the leaf off the thick stem, then soak the leaves in cold water to remove any dirt.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">While the kale is soaking, prepare the Brussels sprouts: cut off the stem end and any brown or wilted leaves. Slice in half lengthwise, and lay down flat on the cut side. Thinly slice each sprout half to create shreds. Place shredded sprouts in a very large bowl.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Dry the kale. Grab a handful and sort of wad it up, then run your knife through the kale to shred it. Add to the sprouts in the bowl.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a small food processor, blend together the shallot, lemon juice, olive oil, and honey.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Pour over the kale and mix with your hands. I mean get in there! Massage the dressing into the kale, squeezing it to soften everything up and get the dressing into all the sprouts and kale.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">To serve: Dish salad into a bowl. Take a handful of almonds and crush with a knife or in a mortar and pestle – just crack them lightly, you don’t need to pulverize them. Add the cracked nuts and cranberries to the salad, then shred some Parmesan to go on top. I shaved the block of Parmesan with my vegetable peeler, but you don’t have to do that if you don’t want. Season with salt and pepper and serve.</span></li>
</ol>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0tag:blogger.com,1999:blog-7599247537214903644.post-22719732411772726892014-02-28T12:22:00.000-08:002014-02-28T12:22:06.883-08:00Mondo Coconut Shrimp<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqZFwR4Ksci_RqKZH7ghVkqlBndoEMx-E2pAb6W8VVwqW5zfIwOTlEeKdpREo3IJNuhF8oTwF1ei5BrMkOW-oofLKsEYkRaCv2j_dunTqSe15Io48AlKOEC_NlRhEIUVFX-RAFO5doxk/s1600/Mondo-Coconut-Shrimp-Resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqZFwR4Ksci_RqKZH7ghVkqlBndoEMx-E2pAb6W8VVwqW5zfIwOTlEeKdpREo3IJNuhF8oTwF1ei5BrMkOW-oofLKsEYkRaCv2j_dunTqSe15Io48AlKOEC_NlRhEIUVFX-RAFO5doxk/s1600/Mondo-Coconut-Shrimp-Resize.jpg" height="239" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Yes, MONDO! With four, count ‘em, FOUR different coconut products, you too can make your favorite appetizer from that restaurant you go to with your girlfriends! <strong> Mondo Coconut Shrimp</strong> are really quite easy to make, and, a fun and tasty appetizer for a party.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">You’ll want to use BIG shrimp for this recipe—the larger the better. I found some 13-15 count shrimp on sale, and they worked really well. If you are using smaller shrimp, decrease your cooking time so you don’t make these guys all tough and rubbery. I coated these in both sweetened AND unsweetened coconut. Feel free to use one or the other if you don’t have both. I was going to make this recipe just with the unsweetened kind, but I found a cup of sweetened coconut in my freezer and decided to use it up – and I’m glad I did!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">To be honest, these are fantastic with just some salt sprinkled on top when they come off the stove. I took a photo of them with a lemon slice, and found out they didn’t even need that to be delicious! So make these for friends, or as part of a funky dinner, and go MONDO!</span></div>
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<span style="text-decoration: underline;"><strong><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">MONDO Coconut Shrimp</span></strong></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<ul style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; list-style-type: square; margin: 0px; padding: 0px 0px 15px;">
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 pound large shrimp, shelled and deveined</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">3 eggs</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup coconut flour</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup sweetened shredded coconut</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup unsweetened shredded coconut</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon curry powder</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">coconut oil, for frying</span></li>
<li style="list-style-type: square; margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">salt for serving</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">Directions:</span></div>
<ol style="background-color: white; color: #333333; font-size: 14px; line-height: 24px; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Set up a breading station. In the first bowl, beat the 3 eggs with a tablespoon of water. In the second bowl, pour in the coconut flour. In the third bowl, mix together the two coconut shreds and the curry powder.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Start breading: Dip a shrimp into the egg, then the coconut flour, then back into the egg, and then the coconut shreds. Place on a plate while you complete the breading.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">In a large non-stick frying pan, heat one heaping teaspoon of coconut oil over medium heat. When hot, carefully add the breaded shrimp. You’ll probably have to do this in at least two batches. Let them cook for about six minutes, then flip and cook again for another five minutes. Watch your heat here – you want it medium to medium-low, so that the shrimp cooks evenly and the breading doesn’t burn before the shrimp are done.</span></li>
<li style="margin: 0px 0px 0px 20px; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Remove cooked shrimp to a plate and immediately sprinkle with kosher or sea salt. Add another teaspoon of coconut oil to the pan, if necessary, and cook the next batch. Serve hot!</span></li>
</ol>
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<span style="font-family: Trebuchet MS, sans-serif;">I texted my husband a photo of the shrimp and he said, “Oooh, looks yummy!” so I saved him some. Unfortunately, they aren’t as nice the second time around. They still taste great, but you can’t get them crispy on the outside a second time. That means Carpe Diem – Gather ye rosebuds while ye may – and eat your shrimp while they’re hot.</span></div>
Anonymoushttp://www.blogger.com/profile/15380034623266075697noreply@blogger.com0