tag:blogger.com,1999:blog-19996068886079951802024-03-08T15:04:04.544-08:00Season's Best EatsA gathering place for food, friends and family.Unknownnoreply@blogger.comBlogger103125tag:blogger.com,1999:blog-1999606888607995180.post-87332573226830823962012-02-22T14:56:00.002-08:002012-02-22T14:56:33.125-08:00To all my readers, I have moved my blog over to WordPress. You can find me at the following web address:<br />
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seasonsbesteats.wordpress.com<br />
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Be sure to update your bookmarks, readers, etc.<br />
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See you over there!<br />
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TrishaUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999606888607995180.post-11375108298477136652012-02-20T10:27:00.000-08:002012-02-20T10:27:03.234-08:00The Blues: Baked Blueberry and Blackberry Crisp<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MRotzL3D3us/T0KN6M6ggEI/AAAAAAAAAm0/02Q9sc26Pg0/s1600/DSC_0550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-MRotzL3D3us/T0KN6M6ggEI/AAAAAAAAAm0/02Q9sc26Pg0/s400/DSC_0550.JPG" width="400" yda="true" /></a></div>
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I love my freezer. Having a freezer means that I can save the handpicked blueberries from Lake Chelan and sun ripened blackberries from my yard and use them in the winter for yummy things like, Crisps!</div>
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<a href="http://3.bp.blogspot.com/-rnjlXzFr-Q8/T0KOw4pgLSI/AAAAAAAAAm8/O3veqKM2wt0/s1600/DSC_0548.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="312" src="http://3.bp.blogspot.com/-rnjlXzFr-Q8/T0KOw4pgLSI/AAAAAAAAAm8/O3veqKM2wt0/s400/DSC_0548.JPG" width="400" yda="true" /></a>There is not a soul on earth who isn't tempted by the smell of a fruit crisp baking in the oven. With a browned crumbly, brown sugar and oat topping over warmed bubbly berries and a side of fresh vanilla icecream, who can resist. Remember, crisps are timeless and you can serve them any time of the year with any fruit combo you desire. Make it your own. Serve with a cup of hot coffee for best results.</div>
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<strong>Topping:</strong></div>
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3/4 C. flour</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1/2 C. oats</div>
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1/2 C. brown sugar</div>
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1/4 C. granulated sugar</div>
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1/2 t. cinnamon</div>
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1/4 t. nutmeg</div>
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1/4 t. salt</div>
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6 T. butter, softened</div>
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1/2 C. toasted hazelnuts</div>
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<strong>Filling:</strong></div>
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1 1/2 C. fresh or frozen blueberries</div>
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1/1/2 C. fresh or frozen blackberries</div>
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1 T. cornstarch</div>
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1/4 C. granulated sugar</div>
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1/2 C. lemon juice</div>
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1 t. grated lemon</div>
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<strong>Directions:</strong></div>
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Preheat your oven to 375 degrees.</div>
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Look for an oven safe pretty pan/dish from your cupboard. Not something with yucky stains on it, but something you will feel pround to bring out in front of guests if that's what you plan on doing with your crisp. You want it to be presentable. I suggest shallow white bakeware or a glass pyrex. You can also make these individual if you want to use ramekins or small oven safe decorated dishware. </div>
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For the topping, add all the ingredients in that section in a medium bowl and blend together using your hands. Be sure to work the butter pieces with your fingertips into the mixture. The topping should look like course sand when you are done.</div>
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For the filling, mix all ingredients until well combined. Prepare dish with baking spray and pour in your fruit mixture. Cover with topping mixture. Place your dish on a cookie sheet and put it into the oven. This way, if it bubbles over the side, you're not spending the evening cleaning your oven. I doubt it will go over the top, but depends on the size of your dish. Be careful not to overfill. Bake at 375 for 40 minutes or until top is golden brown and the fruit is bubbly. It's going to smell amazing.</div>
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Remove it from the oven and let cool for at least ten minutes before serving. Serve it with vanilla ice cream on the side.</div>
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<em>Enjoy!</em></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999606888607995180.post-50218082390441777592012-02-19T16:12:00.000-08:002012-02-19T16:20:34.688-08:00Chicken, Kale and Brown Rice Soup<br />
<span style="font-family: Georgia;">If you want something delicious and healthy for you during the icy winter months, try this soup. It's not only full of vitamins and fiber, it's also good for your budget. I look forward to coming home to this soup on weeknights. Prepare it on Sunday afternoon and it will be waiting to welcome you home after your long day.</span><br />
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<strong>Ingredients</strong><br />
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<a href="http://2.bp.blogspot.com/-gOMS7_m477M/T0GLLoULhtI/AAAAAAAAAmU/jIm-vyaTbh0/s1600/ASBE2.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-gOMS7_m477M/T0GLLoULhtI/AAAAAAAAAmU/jIm-vyaTbh0/s320/ASBE2.JPG" width="320" yda="true" /></a>1 T. Olive oil</div>
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3 large shallots, chopped</div>
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3 carrots, chopped into 1/2 inch rounds</div>
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1 red bell pepper, chopped into 1/2 inch segments</div>
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1 lb. ground chicken</div>
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1 T. herbes de Provence</div>
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5 C. chicken broth</div>
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1 14 oz. diced canned tomatoes, with juice</div>
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1 14 oz. canned white beans, like Great Northern</div>
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1 1/2 C. cooked brown rice</div>
1 bunch of kale, chopped <br />
1 t. salt<br />
1 t. black pepper<br />
1/2 c. chopped flatleaf parsley<br />
grated parmesean cheese to top<br />
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<strong>Directions</strong><br />
Heat the oil in your soup pot and add shallots, carrots, and bell peppers and saute' over medium heat until softened, and just start to brown, 10 minutes. Add Chicken and cook stirring occassionally until cooked through. Add herbs, broth, tomatoes, beans and rice. Bring soup to a boil. Stir in chopped kale and reduce heat to a simmer. Place the lid on the soup and cook for 15 minutes. Season with salt and pepper. Ladle into soup bowls and top with parsley and grated parmesean<br />
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Another way you can serve this is with a baked cheesy toast on top. Slice french bread, turn on the broiler. Butter top side of bread and sprinkle parmesan over it. Place soup in bowl on a cookie sheet and top with cheese bread. Put into the oven, under the broiler for 4 minutes or until toasted and bubbly.<br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>Enjoy!</em></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999606888607995180.post-54599857611596527582011-08-03T21:32:00.000-07:002011-08-03T21:33:48.326-07:00Harissa Sauce made with Spinach and Cilantro<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HM_gPEruupo/TjobDoMRDLI/AAAAAAAAAj8/3q37SBfSNlA/s1600/DSC_0281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-HM_gPEruupo/TjobDoMRDLI/AAAAAAAAAj8/3q37SBfSNlA/s400/DSC_0281.JPG" t$="true" width="400" /></a></div><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">This sauce is amazing. It's refreshing and brings new life to the old dinner menu. I think you would agree with me that this is a "go to" sauce. It's impressive because it is versatile and can adorn virtually any meat, vegetable or bread. Usually pesto is my "go to" sauce, but this has become a favorite.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">If you have been reading this blog, by now, you probably understand that I really love to cook all types of food from varying cultures. I'm facinated by the history of food, the preparation, the cultural impact and the different tastes. One of the most relaxing things for me is to come home from work, turn on music that matches the dinner theme and just cook up a great meal. The joy this brings me is only enhanced when I am joined by others in my kitchen who share my passion. I hope some of these recipes inspire you too. </span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Verdana, sans-serif;">2 C. fresh spinach, washed</span><br />
<span style="font-family: Verdana, sans-serif;">1 C. fresh cilantro, washed</span><br />
<span style="font-family: Verdana, sans-serif;">1 serrano chile, seeded</span><br />
<span style="font-family: Verdana, sans-serif;">1 T. lemon juice</span><br />
<span style="font-family: Verdana, sans-serif;">1 large clove garlic</span><br />
<span style="font-family: Verdana, sans-serif;">1 t. coriander</span><br />
<span style="font-family: Verdana, sans-serif;">1 t. cumin</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 t. salt</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 C. olive oil</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>Preparation</strong></span><br />
<span style="font-family: Verdana, sans-serif;">Place all ingredients in a food processor and pulse until smooth consistency. Store in plastic container in the fridge until ready to use. I actually double the recipe and freeze half for quick and delicious weeknight meals. Using a spoon, spread sauce on Salmon, cod, halibut, steak, bread, chicken or vegetables and cook as you normally would.</span> </div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1999606888607995180.post-17328102657274631892011-08-02T20:59:00.000-07:002011-08-02T20:59:23.947-07:00Barbequed Greek Chicken Skewers<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wLZaH659JXc/TjjAcQ-DsGI/AAAAAAAAAj4/G9naeGY7OA4/s1600/DSC_0871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-wLZaH659JXc/TjjAcQ-DsGI/AAAAAAAAAj4/G9naeGY7OA4/s320/DSC_0871.JPG" t$="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><strong><em>Barbequed Greek Chicken Skewers</em></strong></span></div><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">I made this chicken dish earlier this summer and have made it numerous times since. This recipe was sort of created by accident. I have been craving greek food. I kept seeing ads for Greek Yogurt and became very curious about how I could use it in a recipe or maybe I just wanted to buy it because the package looked cool. Whatever the reason, it came home with me. I think it tastes horrible by itself, but it's a wonderful tenderizer. I also happen to love fried chicken marinated in buttermilk. Wouldn't it be great if we could eat fried chicken every day? Ok...okaaaay maybe the wasteline doesn't need it, but this recipe accomplished a lot of my cravings in one healthy recipe. If you have leftovers, try rolling it in a tortilla with cream cheese and crunchy lettuce for lunch the next day.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Note: You can buy Garam Masala in any specialty spice store. Unless your grocer is really something, chances are they probably don't carry it. It's worth every penny. </span></div><br />
<strong><span style="font-family: Verdana, sans-serif;">Ingredients</span></strong><br />
<span style="font-family: Verdana, sans-serif;">4 boneless, skinless chicken breasts, pounded flat and cut into strips</span><br />
<span style="font-family: Verdana, sans-serif;">2 C. plain, greek yogurt</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 red onion, chopped medium</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 C. cilantro</span><br />
<span style="font-family: Verdana, sans-serif;">4 cloves garlic, minced</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 C. olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 T. lime juice</span><br />
<span style="font-family: Verdana, sans-serif;">1 T. garam masala</span><br />
<span style="font-family: Verdana, sans-serif;">1 t. salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 t. pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 t. powdered ginger or 1 inch grated fresh ginger</span><br />
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<span style="font-family: Verdana;"><strong>Preparation</strong></span><br />
<span style="font-family: Verdana;">Place all ingredients in a ziplock bag. Make sure all the air is out. Marinate the chicken in the yogurt sauce over night. Assemble chicken on skewers that have been soaked in water for at least an hour. Prepare barbeque grill and place chicken skewers on grill with skewer ends hanging over the edge so they don't burn. Grill for about 4 minutes on the first side and 3 minutes on the other. Enjoy hot.</span><br />
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<span style="font-family: Verdana;">These are very good as little appetizers too. Use toothpicks, but don't put them on the grill. Just cut the chicken up smaller and have toothpicks on the side for your guests to use. Mmmm!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999606888607995180.post-61178834785889721002011-06-24T22:45:00.000-07:002011-07-01T22:16:55.850-07:00Fiesta Rice<div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">I just celebrated the birthday that I will be celebrating the rest of my life. Thirty nine. Okay, now let's talk about food.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/--xx0cAwo-dA/TgVm7K_QxRI/AAAAAAAAAj0/QGHwpRPdt2E/s1600/DSC_0748.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" i$="true" src="http://1.bp.blogspot.com/--xx0cAwo-dA/TgVm7K_QxRI/AAAAAAAAAj0/QGHwpRPdt2E/s320/DSC_0748.JPG" width="212" /></a><span style="font-family: Trebuchet MS;">A couple weeks or so before my birthday, my friend and I were chatting about it and I told her that I was going to host an outdoor birthday dinner party. "Im going to make the <a href="http://seasonsbesteats.blogspot.com/2011/04/tacos-al-pastor.html?utm_source=BP_recent">Tacos Al Pastor</a> on my blog." Then I asked her, "What do you think I should make as a side to go with them?" "Oh, I think you should make Spanish Rice." she responded knowingly and went on to tell me all the good things she adds to hers. "Corn, green peppers, onions." She's the kind of friend who just has to look at you a certain way and you know everything she's going to say. We started adding ingredients taking turns in the conversation, our eyes getting bigger and bigger as if each ingredient that came to mind outdid the last. The more we talked, the more excited we got about...rice. Who get's excited about rice? Apparently we do. And you're about to.</span></div></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><a href="http://3.bp.blogspot.com/-JNltp1LPo_s/TgVmjA9s4MI/AAAAAAAAAjw/MSsMaBwBkiw/s1600/DSC_0745.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" i$="true" src="http://3.bp.blogspot.com/-JNltp1LPo_s/TgVmjA9s4MI/AAAAAAAAAjw/MSsMaBwBkiw/s320/DSC_0745.JPG" width="320" /></a><span style="font-family: "Trebuchet MS", sans-serif;">If you want your birthday party to be what you expect it to be, you'll have better luck throwing it yourself. Well, unless another really good friend makes you dinner and orders your favorite cake. That (and many other reasons are) what friends are for, right? I had a great time putting together my own party though. I bought lanterns to hang outside from our table umbrella, citronella candles, cute party plates and napkins that I got out of a sale bin, and decided on the theme. I have to tell you, dinner was great, but the best part was the outdoor movie we enjoyed after the sun went down. Upon inviting my guests, I asked them to bring a lawn chair and a very warm blanket. We set up the laptop, speakers and video equipment on a table in the yard and aimed the movie projection at the back of the house where we have some very large windows. We all sat in a row, snuggled up and watched one of my favorite movies. I think it was one of the best birthday celebrations I ever had. And it should be if I'm going to celebrate it for years to come, right?</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">I included the rice recipe. Keeping with the birthday theme, I called it Fiesta Rice. I also served chips (Juanita's - which are my personal favorite!) and salsa, and a great summer crab salad.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Trebuchet MS; font-size: large;">Fiesta Rice</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1 T butter</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1 C. long grain white rice</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1/2 C. chopped red pepper</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1/2 C. chopped orange pepper</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1/2 C. chopped white onion</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">3 cloves garlic, minced</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1 1/2 C. Herdez Ranchero Sauce, Salsa or tomato sauce</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1 1/2 C. water</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1 small can green chilis</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1 14 oz. can black beans, drained</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;"><strong>Preparation</strong></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">In a skillet over medium heat, melt the butter and add the rice. Stir to coat. Add the peppers, onions and garlic and cook for five minutes until rice is lightly toasted and vegetables are softened. Stir occassionally. Add the Ranchero Sauce and water. Cover skillet and bring to a boil. Immediately reduce heat and simmer about 25 minutes until rice has absorbed the liquid and is done cooking. Remove from heat. Stir in the green chilis and black beans. Serve hot!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999606888607995180.post-31626043644668722422011-06-21T21:47:00.000-07:002011-06-21T21:55:33.539-07:00Backyard Summer Flips!<div style="text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large;">FLIPS!<span style="font-size: small;"> The following recipes were inspired by a Cherry Lime Flip recently consumed on a shopping trip with my sister. We spent a very long time trying on wedding and bridesmaids dresses and decided that it was high time for a refreshment! We both ordered the Cherry Lime Flip which was drained at lightning speed. During the second round, I pondered putting flip concoctions of my own on the blog. I came up with the Orange Citrus Flip, the Wild Tea Flip and the Raspberry Lime Flip.</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Trebuchet MS;">What exactly is a Flip? About 300 years ago, a flip was a mixed cocktail of beer, rum and sugar that was heated through with a red hot iron. The hot iron was used to froth the cocktail, thus flipping it from cold to a warm foamy texture. Although tempted to use the term as a verb, the drink was referred to as a noun, "Flip". Later versions of the Flip usually included cream and was similar to egg nog concoctions. Essentially the red hot heating element was tossed out as an antiquated method and frothing was replaced by the constant pouring of the spirited blend back and forth between two vessels. "Thus, to live at sea, eat biscuit and drink flip!"</span> <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-j9Xixtph0M4/TfmNfGwhrDI/AAAAAAAAAjc/NxmrEVcjMDI/s1600/DSC_0605.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" i$="true" src="http://3.bp.blogspot.com/-j9Xixtph0M4/TfmNfGwhrDI/AAAAAAAAAjc/NxmrEVcjMDI/s400/DSC_0605.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange Citrus Flip</td></tr>
</tbody></table></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">The Orange Citrus Flip</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Makes 2</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">8 oz Orange Crush Soda</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">2 oz Blood Orange Absolut vodka</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">2 T. fresh lime juice</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">2 T. Rose's Lime juice</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 T Rose's Grenadine</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Orange and Lime slices for garnish</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">crushed ice</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Take a pitcher and add the first five ingredients. Mix. Pour over ice into two chilled high ball glasses and garnish with lime slices. Add a fun straw or a party swizzle. Serve ice cold.</span> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">*I love the color orange! I served them at my birthday party! Everyone loved them!</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"> </div><br />
<div style="text-align: center;"> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-mmBt_4YBbQc/TfmNo6CCu1I/AAAAAAAAAjg/hVJuFxcuAUU/s1600/DSC_0618.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="236" i$="true" src="http://2.bp.blogspot.com/-mmBt_4YBbQc/TfmNo6CCu1I/AAAAAAAAAjg/hVJuFxcuAUU/s400/DSC_0618.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild Tea Flip</td></tr>
</tbody></table></div><div style="text-align: center;"></div> <span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Wild Tea Flip</span> <br />
<span style="font-family: "Trebuchet MS", sans-serif;">Makes 2</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">8 oz Ginger Ale</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 oz Wild Tea Absolut vodka</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 T. fresh lemon juice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 T Rose's Grenadine</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Lemon slices for garnish</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">crushed ice</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Take a pitcher and add the first four ingredients. Mix. Pour over ice into two chilled high ball glasses and garnish with lemon slices. Add a fun straw or a party swizzle. Serve ice cold</span>. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CEnIydpNYIU/TgFyntJlFkI/AAAAAAAAAjs/8XJBr-1Quk8/s1600/DSC_0557.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" i$="true" src="http://1.bp.blogspot.com/-CEnIydpNYIU/TgFyntJlFkI/AAAAAAAAAjs/8XJBr-1Quk8/s400/DSC_0557.JPG" width="336" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raspberry Lime Flip</td></tr>
</tbody></table><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Raspberry Lime Flip</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Makes 2</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">8 oz 7-Up soda</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 oz Raspberry Absolut vodka</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 T fresh lime juice</span><br />
<span style="font-family: Trebuchet MS;">2 T Rose's Lime juice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 T Rose's Grenadine</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Raspberries and Lime slices for garnish</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">crushed ice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Take a pitcher and add the first five ingredients. Mix. Pour over ice into two chilled high ball glasses and garnish with lime slices. Add a fun straw or a party swizzle. Serve ice cold. </span><br />
<br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Enjoy!</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1999606888607995180.post-78998966939997793122011-06-15T21:34:00.000-07:002011-06-23T21:30:21.410-07:00Red Snapper in a Roasted Bell Pepper Cream Sauce<div style="text-align: justify;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">*** Before I begin, I want to apologize to my blog followers. Things were hectic for a spell and further complicated by catastrophic computer issues. I'm back and ready to get the great recipes as of late on the blog! Thanks for checking in on me. </span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oY3WpDFyVm8/TfmHoaSo4HI/AAAAAAAAAjU/kgkkwngDUnE/s1600/DSC_0596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" i$="true" src="http://2.bp.blogspot.com/-oY3WpDFyVm8/TfmHoaSo4HI/AAAAAAAAAjU/kgkkwngDUnE/s400/DSC_0596.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">You've heard it before. When cooking, buy what's fresh and what looks good in the case. My local fish monger had fresh red snapper and I chose to serve it with a roasted bell pepper cream sauce.</span></div><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: justify;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Now you can do it the long way and roast the bell peppers yourself over an open flame either on your gas range or on the grill, then put it in a closed brown paper bag for about 20 minutes and peel. Like that's not a lot of work!! Or, you can simply buy your roasted red bell peppers in the jar, like Mezzetta, which come from California and are very good quality.</span></div><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nQHje9M6Q0E/TfmG9qrNBpI/AAAAAAAAAjQ/wp0k-Q9ZEbM/s1600/DSC_0543.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" i$="true" src="http://2.bp.blogspot.com/-nQHje9M6Q0E/TfmG9qrNBpI/AAAAAAAAAjQ/wp0k-Q9ZEbM/s320/DSC_0543.JPG" width="320" /></a></div><div style="text-align: justify;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ding! Ding! Table for two please!</span></div><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: justify;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span></div><div style="text-align: justify;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 lb red snapper fillets</span></div><div style="text-align: justify;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2/3 C. roa</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">sted red peppers (Mezzetta)</span></div><div style="text-align: justify;"><span style="font-family: Arial;">2 cloves garlic</span></div><div style="text-align: justify;"><span style="font-family: Arial;">dash salt and pepper</span></div><div style="text-align: justify;"><span style="font-family: Arial;">1/2 C. white wine</span></div><div style="text-align: justify;"><span style="font-family: Arial;">2 T whipping cream</span><br />
<span style="font-family: Arial;">salt and pepper to taste</span></div><div style="text-align: justify;"><span style="font-family: Arial;">1 T. chopped flatleaf parsley</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Preparation</strong></span></div><div style="text-align: justify;"><span style="font-family: Arial;">Remove fish from wrapper and rinse in cold water. Pat dry with paper towel and set aside. Combine the roasted red peppers, garlic, salt and pepper in a food processor and pulse until combined. Pour red bell pepper sauce into skillet over medium heat. Add white wine and stir. Add fillets and cover with lid. Steam fillets over medium low heat until done, about 4 to 5 minutes. Remove fillets onto serving plates. Going back to your sauce, turn off heat and add whipping cream and stir until combined. Add salt and pepper to taste. Spoon sauce over fish and sprinkle with chopped parsley. Serve warm.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial;">Enjoy!</span></div><br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999606888607995180.post-71472533244865538992011-04-30T18:56:00.000-07:002011-04-30T19:02:48.574-07:00Chicken Curry with Lime and Tomatoes<div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gTTNiz6k9fI/Tbyyii2cvtI/AAAAAAAAAjM/VnFYWbh9qx4/s1600/ChickenCurry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" j8="true" src="http://4.bp.blogspot.com/-gTTNiz6k9fI/Tbyyii2cvtI/AAAAAAAAAjM/VnFYWbh9qx4/s400/ChickenCurry.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Kye thar hin</span></strong></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Chicken Curry with Lime and Tomatoes</span></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">This week was a dandy. I mean that with every possible amount of sarcasm. Sometimes one feels overwrought with the problems of the world, but we must remember, it's always worse somewhere. I love to cook because its an outlet of artistic expression, its creative and amongst many other reasons, it is the only thing I really have control over. When the week is tough, there's always cooking.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">I get to the end of most weeks and I usually can't remember how they started. I chose to leave it all behind me and left work to take the kids to the park and be a kid with them. We even took the car through the car wash for fun. After making them dinner and getting them all settled, I opened a cookbook my sister got me for Christmas titled </span><a href="http://www.amazon.com/Curry-Cuisine-David-Thompson/dp/0756662079"><span style="font-family: Georgia, "Times New Roman", serif;">Curry Cuisine</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> and opened it to this malaysian recipe. I poured a glass of one of my absolute favorite wines, a Kestrel 2007 Cabernet Sauvignon, turned on some low groovy music and got down to cooking this spicy and delicious meal. There is something to say for taking your time and enjoying the experience.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">This recipe comes out of the book Curry Cuisine, but I did change it to suit my taste. I added the bell peppers, made substitutes for the lemon grass, kaffir lime leaves and Balachaung and left out the chicken thighs. If you happen to have these things on hand use them. If not, here is your recipe:</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Kye thar hin</span></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">2 T. peanut oil</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">2 medium onions, finely chopped</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 sliced red bell pepper</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 sliced orange bell pepper</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">2 garlic cloves, minced</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 t. ground tumeric</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 T. ground coriander</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 dash cinnamon</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 T. lemon zest</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 T. lime zest</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">2 boneless, skinless chicken breasts cut lengthwise and again through the center</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 14 oz. can of diced tomatoes</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">3 T. lime juice</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 t. red chili sauce like Sambal Olek</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 T. fish sauce</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 C. hot water</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 t. sesame oil</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">chopped cilantro</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">3 T. roasted peanuts</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">4 C. cooked jasmine rice</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Preparation</span></strong></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 325 degrees.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Pour the peanut oil in a skillet and when very hot, add onions, garlic and peppers and stir fry for about three minutes. Add the tumeric, corriander, cinnamon, lemon and lime zests and chicken pieces. Stir fry for about 6 to 8 minutes until all your ingredients are beautifully colored and slightly browned.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Add the tomatoes, lime juice, chili sauce, and fish sauce. Stir and cover the pan to simmer for three minutes. Uncover and stir in 1/4 cup of hot water and sesame oil.</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;"> </span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Transfer skillet contents to oven safe casserole dish and bake for 25 minutes. Remove from oven and spoon over hot prepared rice. Garnish with cilantro and peanuts. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Serve with <em>your </em>favorite wine!</span></div><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1999606888607995180.post-69097383763342140772011-04-30T16:47:00.000-07:002011-04-30T16:51:04.937-07:00Four Lemon Tart<div align="center" class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KRbmYh4OOuQ/TbycbsCyA5I/AAAAAAAAAjI/2cOACtZETcI/s1600/LemonTart1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" j8="true" src="http://4.bp.blogspot.com/-KRbmYh4OOuQ/TbycbsCyA5I/AAAAAAAAAjI/2cOACtZETcI/s400/LemonTart1.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>Four Lemon Tart</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">A year ago, I bought a tart pan as a gift for someone and tucked it away and forgot about it. It always happens that when you are looking for something else, you find something you forgot you had. I have no idea who the tart pan was intended for, but I made this lemon tart for Easter dessert with it, so I guess it's mine now!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">Much like always, I reviewed and researched several tart recipes that included lemons or some other variation of fruit and assorted toppings and decided that this version seemed like the strongest candidate for a light dessert after a big dinner. It came out perfect and after rushing around preparing for this dinner, I thought, forget the glazed spiral sliced ham, where's the dessert!? In my opinion, you could serve this any time of year and it would be amazing. Who doesn't love lemon desserts?</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Four Lemon Tart</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ingredients</strong></span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 C. (1 stick) butter, melted</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">2 T. finely grated lemon zest, divided</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">cooking spray</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 3/4 C. flour</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 1/4 C. sugar, divided</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">dash salt</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">6 large eggs</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 C. fresh squeezed lemon juice from four lemons</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 C. heavy whipping cream</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 C. confectioner's sugar for dusting</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Preparation</strong></span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">This recipe will require an 11 inch tart pan. Preheat oven to 350 degrees.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Melt your butter and pour into a mixing bowl. Mix in 1 tablespoon of the lemon zest. Let this mixture stand for about five minutes and using the cooking spray, prepare your tart pan.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Add flour, 1/3 cup of the sugar and salt to a medium bowl and stir together. Slowly add the butter mixture and stir until combined and dough resembles course pea size pieces and you can squeeze it between your thumb and index finger and it sticks together. Turn dough out onto prepared tart pan and using the bottom of a tumbler or by hand, flatten dough onto bottom and shape up the sides of the pan. Make sure to smooth and flatten the edge at the edge of the pan so it looks neat when it comes out of the oven. Bake for 18 minutes. Remove from oven and cool on rack.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Add the remaining sugar and lemon zest to your food processor and blend until the zest is finely ground. In another mixing bowl, add eggs and sugar/zest mixture, lemon juice and salt and whisk until smooth.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Add whipping cream to a mixing bowl and using electic mixer whip cream until soft peaks form. Fold the whipping cream into the egg mixture until just blended.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Place your cooled tart pan in the center of a cookie sheet and pour the batter into your tart pan. Place tart in the oven and bake for 30 minutes and the filling is set in the center. The edges may become a light golden brown. Remove the tart carefully from the oven and rest until tart is cooled completely. It is important to know not to touch the top of the tart despite how tempted you are to do so. The top of the tart is sticky and it will adhere to your finger leaving an unsightly divit on the top that will be noticable despite how much confectioners sugar you use trying to cover it.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">After the tart has cooled and just prior to serving, you can place the tart on a cake stand and sift confectioners sugar over the top, or slice tart in wedges individually and sift the sugar over the top after it's plated.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">Leave me a comment and tell me how much you love it!</span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1999606888607995180.post-71482804351136709042011-04-30T15:34:00.000-07:002011-04-30T15:42:13.452-07:00Tacos Al Pastor<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-N-8RSAb9BRw/TbyMvtQIdZI/AAAAAAAAAi4/MsFEjAJnOuY/s1600/AlPastor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" j8="true" src="http://4.bp.blogspot.com/-N-8RSAb9BRw/TbyMvtQIdZI/AAAAAAAAAi4/MsFEjAJnOuY/s400/AlPastor.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>Tacos Al Pastor</em></span></div><br />
<div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>A TACO TRUCK IN THE VINEYARD</em></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><a href="http://2.bp.blogspot.com/-VJASOE8hLnc/TbyJBxNxG4I/AAAAAAAAAis/TSHn0pf832U/s1600/DSC_0457.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="192" j8="true" src="http://2.bp.blogspot.com/-VJASOE8hLnc/TbyJBxNxG4I/AAAAAAAAAis/TSHn0pf832U/s320/DSC_0457.JPG" width="320" /></a><span style="font-family: Georgia, "Times New Roman", serif;">You're going to laugh. I ran into these tacos while wine touring. How does one do that? Well, I'm not really sure. What I do know is that I attract unusual circumstances. It's been that way all my life and one day I'm going to write a book about it. This day, it was a taco truck in the vineyard. My sister, her beau, my husband and I were touring Washington wine country and at one of our last stops before the long drive home we drove to a vineyard on a bluff overlooking Rattlesnake Hills called Knights Hill Vineyard. The vineyard was situated up a gravel drive. In the dusty sunshine we crested the hill and there it was. The glorious......taco truck. Bright yellow, it seemed a vision of heaven for very hungry wine enthusiasts.</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><a href="http://1.bp.blogspot.com/-5uwVvJWn1k4/TbyJU1bDr9I/AAAAAAAAAiw/F8Sh3VmSago/s1600/DSC_0462.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" j8="true" src="http://1.bp.blogspot.com/-5uwVvJWn1k4/TbyJU1bDr9I/AAAAAAAAAiw/F8Sh3VmSago/s200/DSC_0462.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">We had our priorities in order. Wine tasting first, then tacos. After making our wine purchases, we got in line to read the taco menu posted on the side of the truck. Tiffany (my sister), pointed us in the direction of Tacos Al Pastor. She said they would be the best around. One thing I know for sure is that you never come between my sister and a taco. Never. I never ate Tacos Al Pastor but when one is staring in the eyes of the taco truck, the smell of the grill is wafting out the door and Tiffany is very enthusiastically convincing us this is the way, we were all listening and pooling our cash. They were wonderful. She was right. I took a few photos to share with you all and researched recipes when I got home. I made them and my husband and I shared them only communicating with raised brows and eyes open wide. "It's a hit. It's going in the blog" I said. </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">There are several methods for making Tacos Al Pastor, but since I do not have a rotisserie or a spit, or time for that matter, I did mine in the crock pot for a weeknight meal, but it is wonderful roasted to perfection in the oven.</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bdOpGPgWNpQ/TbyM8HJ2UwI/AAAAAAAAAi8/RtLnwFoQv10/s1600/AlPastor2.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="312" j8="true" src="http://3.bp.blogspot.com/-bdOpGPgWNpQ/TbyM8HJ2UwI/AAAAAAAAAi8/RtLnwFoQv10/s400/AlPastor2.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"> </div><div style="text-align: justify;"><span style="font-family: Georgia; font-size: large;">Tacos Al Pastor</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;"><strong>Ingredients</strong></span></div><div style="text-align: justify;"><span style="font-family: Georgia;">1 1/2 lb pork loin meat, cut into striplike pieces</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">1 C. white vinegar</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">2 jalapeno or serrano chile peppers</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">1 14 oz can crushed tomatoes</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">2 medium white onions, finely diced, divided</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">6 cloves garlic, peeled</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">1 pkg Mexican Grill Seasoning (red)</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">1 C. pineapple juice</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">salt</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;"><em>Serving Ingredients</em></span></div><div style="text-align: justify;"><span style="font-family: Georgia;">40 very small corn or flour tortillas (about four inches in diameter)</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">6 limes cut into wedges</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">1 bunch chopped cilantro</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">1 can salsa verde</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">1 can salsa ranchero</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6tTrkulft84/TbyNZcSne0I/AAAAAAAAAjA/FJBsFyIFo0k/s1600/AlPastor1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" j8="true" src="http://4.bp.blogspot.com/-6tTrkulft84/TbyNZcSne0I/AAAAAAAAAjA/FJBsFyIFo0k/s320/AlPastor1.jpg" width="320" /></a></div><div style="text-align: justify;"><span style="font-family: Georgia;"><strong>Preparation</strong></span></div><div style="text-align: justify;"><span style="font-family: Georgia;">Soak the pork in the vinegar for two hours prior to cooking. Remove and drain well. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">To soften the chilis, boil them in about 2 cups of water on stovetop until soft and fragrant. Save your liquid and set aside. Remove from water bath and remove seeds. In a food processor, combine chilis, tomatoes, one of the chopped onions (remember these were divided), garlic, Mexican Grill Seasoning, pineapple juice and salt. Blend until smooth.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">In a hot skillet, add sauce and simmer, stirring often for about ten minutes. Remove sauce and let cool completely. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">When you are ready to assemble, add pork to crock pot with the reserved pepper water and half the sauce. Keep the other half of the sauce refrigerated. Cook either in a crock pot on low for four to six hours or in a roasting pan on 325 for 2 1/2 or 3 hours depending on thickness of pork. At the end of the cooking time, drain the liquid. Take a fork in each hand and gently pull the pieces of the pork apart, similarly to pulled pork. Heat up the remaining sauce on stovetop or in microwave and pour over the top of the cooked pork and work in with a fork until combined.</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AZyLbBWRH6Y/TbyOJsECTWI/AAAAAAAAAjE/IxQl1vs7XrY/s1600/DSC_0460.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="http://3.bp.blogspot.com/-AZyLbBWRH6Y/TbyOJsECTWI/AAAAAAAAAjE/IxQl1vs7XrY/s320/DSC_0460.JPG" width="196" /></a></div><div style="text-align: justify;"><span style="font-family: Georgia;"><strong>Preparing your tortillas</strong></span><br />
<span style="font-family: Georgia;">You can do this two different ways; steam or lightly fry. Both are good options. To steam, p</span><span style="font-family: Georgia;">reheat oven to 200 degrees. Soak a teatowel in warm water and ring out. Lay wet towel on a cookie sheet so half of the towel is covering it. Lay your tortillas in a row next to eachother until sheet is filled. Pull the wet cloth over the top and tuck in the sides so nothing can burn. Place sheet in 200 degree oven and turn off the heat. Get out one of your biggest plates or a platter. </span><span style="font-family: Georgia;">After 10 minutes in the oven your tortillas should be moist and hot. To fry, pour a tiny bit of oil in a skillet and heat until hot. Lay the tortilla down for about one minute until it puffs. Using tongs, turn it over and cook the other side. Remove on plate lined with paper towel until ready to assemble your taco. </span><br />
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<span style="font-family: Georgia;">Layer two tortilla shells on top of one another and fill the plate. Place the marinated meat on top and layer chopped onion and cilantro on top of the meat until all tortillas are filled. squeeze your limes over the top excessively and serve with salsa verde and ranchero sauce. After you taste these, you'll know why I said "40 tortillas"! </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;"><em>Enjoy along side your favorite vineyard!</em></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2BG4-WQ6Azg/TbyJyNFfU8I/AAAAAAAAAi0/ihyYbmkNd0w/s1600/DSC_0458.JPG" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="212" j8="true" src="http://4.bp.blogspot.com/-2BG4-WQ6Azg/TbyJyNFfU8I/AAAAAAAAAi0/ihyYbmkNd0w/s320/DSC_0458.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999606888607995180.post-45499521333331473242011-04-10T22:18:00.000-07:002011-04-10T22:18:53.165-07:00Banana Cream Coconut Muffins<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fz8j5WXI-WA/TaKHeS2zs9I/AAAAAAAAAio/hSTnp340W5o/s1600/acocomuffina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="312" r6="true" src="http://1.bp.blogspot.com/-fz8j5WXI-WA/TaKHeS2zs9I/AAAAAAAAAio/hSTnp340W5o/s400/acocomuffina.jpg" width="400" /></span></a></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>Banana Cream Coconut Muffins</em></span></div><br />
<span style="font-family: Georgia;">Once upon a time there lived a little princess who would not eat slightly over ripe bananas so her mother had to come up with a recipe in order to not have them go to waste. The little princess loved to bake and use the ice cream scoop. Her mother's recipe was the answer to the question of what to do on a rainy Sunday afternoon. The little princess, the little prince and their father happily ate the banana cream coconut muffins while their mother enjoyed a few silent moments on her own. </span><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 3/4 C flour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/3 C sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 t baking powder</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 small pkg Banana Cream Instant Pudding mix</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 C shredded, sweetened coconut, divided</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 C milk</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 egg, beaten</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 C cooking oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 t coconut extract</span><br />
<span style="font-family: Georgia;">1 overripe banana, mashed</span><br />
<span style="font-family: Georgia;">3 T sugar</span><br />
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<div style="text-align: justify;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Preparation</span></strong></div><div style="text-align: justify;"><span style="font-family: Georgia;">Preheat oven to 400 degrees.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">In a bowl, add flour, sugar baking powder, pudding mix and 1/2 C. coconut. In a large mixing bowl, add milk, egg, oil, and extract. Mix. Stir in mashed banana. Using rubber spatula, add flour mixture and fold in.</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jzdR065cptM/TaKHZMPE60I/AAAAAAAAAik/95oigW2OI9M/s1600/acocomuffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" r6="true" src="http://4.bp.blogspot.com/-jzdR065cptM/TaKHZMPE60I/AAAAAAAAAik/95oigW2OI9M/s400/acocomuffin.jpg" width="400" /></a></div><div style="text-align: justify;"><span style="font-family: Georgia;">Using an icecream scoop, drop dough into prepared muffin tin. The dough should come a little more than half way up the muffin cup. Sprinkle with coconut and sugar.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">Place muffin tins in hot oven and cover loosely with a large piece of foil. Bake for 15 minutes. Remove the foil and bake for 5 more minutes or until coconut on top is lightly golden brown.</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">Remove muffins from the oven and let cool slightly before turning them out onto cooling rack.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">Makes 12 standard muffins or 8 large.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;"><em>Enjoy!</em></span></div><div style="text-align: justify;"><br />
</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1999606888607995180.post-73218946071504785322011-04-10T19:42:00.000-07:002011-04-10T20:33:56.747-07:00A Handmade Sushi Dinner Party<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Pk6udxgmq3A/TaJCjLaE0FI/AAAAAAAAAh8/qPf1ii82fdU/s1600/ahandmadesushi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" r6="true" src="http://2.bp.blogspot.com/-Pk6udxgmq3A/TaJCjLaE0FI/AAAAAAAAAh8/qPf1ii82fdU/s400/ahandmadesushi.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">My good friend Tracy hosted a handmade sushi dinner party this weekend for one of our Dinner Clubs. A seafood and sushi lover myself, you can imagine the sheer delight at the thought of making our own sushi. The sushi rolls were fun and easy to make and they were amazingly fresh and delicious.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vfOcp19COY0/TaJKdMMgjdI/AAAAAAAAAiE/1xeZKjJoxEM/s1600/aTable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="http://2.bp.blogspot.com/-vfOcp19COY0/TaJKdMMgjdI/AAAAAAAAAiE/1xeZKjJoxEM/s400/aTable.jpg" width="310" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia;">Tracy had assembled a beautiful table adorned with cherry blossoms, white carnations and pale pink tealight candles. At each place setting, there were sushi roll mats, chopsticks and little dishes for wasabi paste and pickled ginger. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PHlP1NkhXGg/TaJKV3oWrkI/AAAAAAAAAiA/gDltdkx0uI4/s1600/atablesetting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" r6="true" src="http://3.bp.blogspot.com/-PHlP1NkhXGg/TaJKV3oWrkI/AAAAAAAAAiA/gDltdkx0uI4/s320/atablesetting.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia;">To prepare for the evening, she compiled a list of all the ingredients used to make our sushi rolls and divided it among the group. Her list included shredded carrots, butter leaf lettuce, bell peppers (red, orange, yellow), sliced mango, cucumber, smoked salmon, cooked crab, cooked shrimp, tuna, teriaki tofu, pickled ginger, wasabi paste, soy sauce, black sesame seeds, lemons, Nori (wrapper made from seaweed), rice noodles, handroll wrappers and Sriracha sauce. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-tYbZ9v66WRA/TaJPxfSjXBI/AAAAAAAAAiI/zwXnM7eiIWk/s1600/apeppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" r6="true" src="http://3.bp.blogspot.com/-tYbZ9v66WRA/TaJPxfSjXBI/AAAAAAAAAiI/zwXnM7eiIWk/s320/apeppers.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia;">To accompany our sushi rolls, she also prepared broiled Kalbi beef flank and yaki soba noodles. The whole evening was a lot of fun, but one of the best ideas she gave me was to buy the sushi rice from a sushi restaurant. You can do this by ordering a box of rice for each of your dinner guests. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NbnQuyjpYJk/TaJT8FDOaxI/AAAAAAAAAiQ/mvnG7VJRKFY/s1600/arice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" r6="true" src="http://2.bp.blogspot.com/-NbnQuyjpYJk/TaJT8FDOaxI/AAAAAAAAAiQ/mvnG7VJRKFY/s320/arice.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>Crab, Avocado and Mango Roll</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia;"><strong>Ingredients</strong></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia;">1 C. crab meat</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia;">1 T mayonaise</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia;">2 t lemon juice</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia;">1 t brown sugar</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia;">thin slices mango</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia;">thin slices avocado</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Preparation</strong></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Mix crab meat, manyonaise, lemon juice and brown sugar together in a small bowl and set aside.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><a href="http://2.bp.blogspot.com/-VMifQzB3Ry4/TaJSw27GbqI/AAAAAAAAAiM/pUMSqGLoy24/s1600/Asushi3some.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="249" r6="true" src="http://2.bp.blogspot.com/-VMifQzB3Ry4/TaJSw27GbqI/AAAAAAAAAiM/pUMSqGLoy24/s320/Asushi3some.jpg" width="320" /></a><span style="font-family: Georgia, "Times New Roman", serif;">To prepare your sushi roll, lay your sushi mat out flat in front of you. Take a piece of Nori, shiny side down, and lay it flat on the mat. Dip your fingertips in lemon water and take some of the sushi rice in your hand and flatten it to the center of your Nori making a flat, hoizontal strip in the middle from one side to the other. Gently lay pieces of avocado, crab mixture and mango slices hoizontally across your rice. Take the side of the Nori and gently fold it over the mixture. Using your rolling mat, roll the mat over the Nori forcing it to roll together. Applying pressure, squeeze tightly until your sushi roll is compact. After you have completed this step, put your sushi roll on a cutting board and using a very sharp knife, carefully cut off the excess on both ends. Place your knife in the center of the roll and cut through. Then repeat this step again with each section until you have the desired thickness of sushi roll, a little less than an inch. Garnish with black sesame seeds.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><a href="http://1.bp.blogspot.com/-iXnyYNwoRM8/TaJYp5OSfzI/AAAAAAAAAiY/OzJWns64DyI/s1600/achilisauce.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" r6="true" src="http://1.bp.blogspot.com/-iXnyYNwoRM8/TaJYp5OSfzI/AAAAAAAAAiY/OzJWns64DyI/s320/achilisauce.jpg" width="320" /></a><span style="font-family: Georgia;">Upon my arrival, Tracy asked me to put this sauce together. This is a spicy chili sauce based off a recipe by Giada DeLaurentiis. Including this sauce inside the roll or as a dip to spring rolls was a spicy delight! This sauce is so good, I would dip pretty much anything in it! The next day, I made crab cakes with this on the side. I will warn you that if you can't take the heat, then this sauce isn't for you. Look at the picture. Now that is spicy hot!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>Chili Mayonaise</em></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia;"><strong>Ingredients</strong></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia;">1/2 C mayonaise</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia;">1 T. chili paste, like Sambal Olek</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia;">1 T. lemon juice</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia;">1 T. fish sauce (optional)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia;">2 t. brown sugar</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia;"><strong>Preparation</strong></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia;">In a small bowl, combine all ingredients and blend thoroughly. Transfer to a serving bowl and garnish with a very this slice of lemon in a twist. Serve with sushi rolls, spring rolls, crab cakes or at a fish fry.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CZ9eNMRXVo0/TaJVcyf8yDI/AAAAAAAAAiU/baqUT_GRRgw/s1600/adrink.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="http://3.bp.blogspot.com/-CZ9eNMRXVo0/TaJVcyf8yDI/AAAAAAAAAiU/baqUT_GRRgw/s400/adrink.jpg" width="312" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia;">Tracy's choice of cocktail was a Green Tea Martini. This is a refreshing mix of tea and citrus flavors which pairs nicely to sushi rolls.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia; font-size: large;"><em>Green Tea Martini </em></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia; font-size: x-small;"><em>by Tracy Schaaf</em></span></div><div style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia;"><strong>Ingredients</strong></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia;">6 oz lemon vodka</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia;">3 1/2 oz. Gran Marnier or other orange liqueur</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia;">7 C water</span><br />
<span style="font-family: Georgia;">4 green tea bags</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia;">1 can frozen white grape juice concentrate</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia;">2 limes, cut into eighths</span><br />
<span style="font-family: Georgia;">1 cup fine white sugar </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/-nSRz-uVyfNE/TaJY0UjPrtI/AAAAAAAAAic/w1tatLNqs_o/s1600/adrink.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" r6="true" src="http://1.bp.blogspot.com/-nSRz-uVyfNE/TaJY0UjPrtI/AAAAAAAAAic/w1tatLNqs_o/s320/adrink.jpg" width="248" /></a><span style="font-family: Georgia;"></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia;"><strong>Preparation</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia;">Brew tea in teapot. Add concentrate to tea. Set aside to cool completely. By using four tea bags, you will want the tea to be strong. In a pitcher, combine vodka, gran marnier, and 12 ounces of the tea/juice mixture. This will leave extra tea/juice for a second batch. Stir.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia;">Pour the sugar out on to a saucer. Line the rim of a martini glass with the lime and turn it upside down onto the saucer to coat with the sugar. Pour the green tea beverage into the glass and garnish with a wedge of lime. Serve cold. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia;">Serves six.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia;">Enjoy!</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Vyyjx8rIuLg/TaJsHQa_PsI/AAAAAAAAAig/vee1o3blPpY/s1600/alimes.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="http://3.bp.blogspot.com/-Vyyjx8rIuLg/TaJsHQa_PsI/AAAAAAAAAig/vee1o3blPpY/s320/alimes.jpg" width="250" /></a> <span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>One Cannot think well, love well, sleep well, if one has not dined well. - Virgina Woolf</em></span></div><br />
<br />
<div style="text-align: center;"><span style="color: #741b47;">Special thanks to Tracy for the idea and the thoughtful presentation and to my fellow Dinner Club girls.</span> </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1999606888607995180.post-42809229263144897442011-04-03T22:51:00.000-07:002011-04-07T21:09:51.135-07:00Grilled Indian Flat Bread, Naan<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VzHugJjBD0k/TZ6KVnV4ZGI/AAAAAAAAAh0/gK_S-AP0kkA/s1600/spicy+vegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" r6="true" src="http://4.bp.blogspot.com/-VzHugJjBD0k/TZ6KVnV4ZGI/AAAAAAAAAh0/gK_S-AP0kkA/s400/spicy+vegetables.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-size: large;">Grilled Indian Flatbread, Naan</span></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Georgia, "Times New Roman", serif;">This grilled Indian flatbread, called Naan, is very good and mops up all the succulent juices left over that remain on your plate. I can't stop eating it. You can serve this up with any meal really and it would be a hit. They are also a very good partner to wine when served as an appetizer (baby naan). My dinner guests are always intrigued when you start grilling these up and it's fun to watch their faces when they bite into them. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Read through steps prior to making. Makes 12 naan.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Naan</span></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 pkg active dry yeast</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 C. luke warm water</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 C. sugar</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">3 T. milk</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 egg, beaten</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">2 t. salt</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">2 cloves garlic, minced</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">3 1/2 C. bread flour</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Directions</span></strong></div><div style="text-align: justify;"><span style="font-family: Georgia;">In a large bowl, include water and yeast. Gently stir and let stand for about ten minutes, until frothy. Add sugar, milk, beaten egg, salt, garlic and flour and knead with your hands until combined and you can wrap it in a ball. Place ball in an oiled glass bowl and cover with a towel. Set aside for about 1 hour to double in size. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">After an hour has elapsed, punch down dough and tear off small pieces to roll into ball shapes. Place dough balls on greased cookie sheet and cover with towel for 40 minutes to rise.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">Using a rolling pin or your hands, flatten dough in to a flat round. Grill flattened dough round on hot, prepared grill for about 3 minutes on the first side and 2 on the back. Serve warm.</span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1999606888607995180.post-85193035709153482052011-04-03T22:50:00.000-07:002011-04-07T21:13:26.622-07:00Indian Spicy Vegetables<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-D_LEVhfBs6k/TZ6LGsYzulI/AAAAAAAAAh4/rprjVi3n6rw/s1600/butter+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" r6="true" src="http://3.bp.blogspot.com/-D_LEVhfBs6k/TZ6LGsYzulI/AAAAAAAAAh4/rprjVi3n6rw/s640/butter+chicken.jpg" width="499" /></a></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Indian Spicy Vegetables</span></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">A week ago, my family and I went to dinner with some friends at an Indian restaurant in town that I have passed several times as it is on my way to the trail where I run. The bright yellow and red awning out front has always captured my curiosity and I remember thinking that we should "try it" one day. The day had come. A friend of my husbands who was working with him that day said to me that we should join him and his girlfriend for dinner there that night. He knew the owner and told me how he chastised them and walked out one day because the food was "tasteless and watered down." "Where is the spices?" he asked them. Turns out, there is a retirement community that has long lived across the street they explained. The elderly residents come often to get lunches and early dinners. Too much spice hurts their stomachs and they stop coming. Who could blame them.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">After we were settled at our table, the owner of the restaurant came over to talk with us. He would laugh out loud in his accent, telling us the story of our dinner companion criticizing their food. Apparently, the restaurant owner also had at one time a resturant in New York City and spoke of some famous celebrities that would occassionally stop in. He explained that he would have his picture taken with them and hang them proudly on his wall. He went on to say that his wife destroyed them all because the pictures were of actresses! There were no celebrity pictures on the walls, however, the restaurant was packed. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">They had since made adjustments in the way they spiced the food because it was wonderful. On this night, it was a Sikh religious holiday. There were no menus. There was a large buffet. Im really not sure what belly dancers have to do with the religious holiday, but there she was all dressed in shimmering greens and golds. She was as beautiful as she was talented. With her music turned up, she performed numerous dances for the guests and the last, she used a sword. Her feminity truly dominated despite the strength and masculinity of the sword with which she danced. The entertainment was as good as the food.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Inspired to make Indian food at home, I did some research specifically to find a recipe close to something I ate that night. There was a vegetable dish that was amazing and spicy! This recipe is based off the Indian Spiced Vegetables recipe at </span><a href="http://www.epicurious.com/"><span style="font-family: Georgia, "Times New Roman", serif;">www.epicurious.com</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, however, I admit to changing a significant portion of it. These vegetables can be served as a main course or a side and serves 6.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="font-family: Georgia; font-size: large;">Indian Spicy Vegetables</span></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">2 T. butter</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 t. ground coriander</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 t. cumin</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 t. tumeric</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 t. cinnamon</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 t. cardamom</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 ground cloves</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 cloves garlic, minced</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 t. fresh ginger, grated</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 serrano chile, minced</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 C. water</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 T. sugar</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 T. red wine vinegar</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 green zucchini</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 yellow zucchini</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">3/4 C. mushrooms</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">3/4 C. baby carrots</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 C, sweet potato, peeled, diced </span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 small onion, diced</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 t. salt</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 C. grape tomatoes</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">2 T fresh basil, chiffonade</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">2 t. lime juice</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">2 T. chopped cilantro</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Directions</span></strong></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Put all the spices in a small bowl. Combine garlic, ginger and chile pepper in another small bowl. In a third small bowl, combine water, sugar and vinegar. Set all three bowls aside. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Melt butter in a large skillet or pot until hot. Take your bowl of spices and add them to the butter, stirring for about a minute. Add the bowl containing your garlic, ginger and chile pepper to the spices and cook for about another minute. Add vegetables to pot. Stir in vinegar mixture. Cover vegetables with lid and cook for 10 minutes. Add tomatoes and basil. Give it a little salt and cover again with lid. Cook, covered for 10 more minutes. Do not raise the lid until the time is up. Remove lid and add lime juice and cilantro and serve.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999606888607995180.post-54308881250501065632011-03-29T21:23:00.000-07:002011-03-29T21:23:16.091-07:00Breakfast Parfait<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bsiCnaGJu2o/TZKo8dGCZaI/AAAAAAAAAho/yyX0DOs0Ruo/s1600/parfait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" r6="true" src="http://2.bp.blogspot.com/-bsiCnaGJu2o/TZKo8dGCZaI/AAAAAAAAAho/yyX0DOs0Ruo/s400/parfait.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><em><strong>Breakfast Parfait</strong></em></span></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">Spring is on the way my friends! This week I saw budding fruit trees and rainbows. What a cheerful way to start the season. </span></div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><a href="http://2.bp.blogspot.com/-RqMArVAxwa0/TZKspXynizI/AAAAAAAAAhs/Eb9outnm42Q/s1600/parfait1.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" r6="true" src="http://2.bp.blogspot.com/-RqMArVAxwa0/TZKspXynizI/AAAAAAAAAhs/Eb9outnm42Q/s320/parfait1.jpg" width="249" /></a><span style="font-family: Georgia;">I made this breakfast parfait last weekend and it tasted so good I thought I would share it with you. Now is the time for getting in shape and doing something nice for yourself. Treat your body right by eating healthy foods that do your body good. Cut the sugar and carbs. Drink lots of water too as it keeps you hydrated and helps regulate your metabolism. Get good sleep too. This is really important as sleep helps your body heal itself. It really is the best way to keep your body in good condition, along with eating right. By doing these little things, you can stay healthy, look younger and feel better. C'mon...naps aren't just for kids anymore!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia; font-size: large;">Breakfast Parfait</span></div><div style="text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ingredients</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 banana</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 cup yogurt of choice</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 handful walnuts</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 T. honey</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><a href="http://2.bp.blogspot.com/-FcZO8eC4AsQ/TZKvxQgpMaI/AAAAAAAAAhw/PvPMLT3AECc/s1600/DSC_0083.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" r6="true" src="http://2.bp.blogspot.com/-FcZO8eC4AsQ/TZKvxQgpMaI/AAAAAAAAAhw/PvPMLT3AECc/s320/DSC_0083.JPG" width="320" /></a><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Directions</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Get out your sundae dishes and get ready to make breakfast parfaits! Slice the banana and alternately layer the sliced bananas and yogurt until the sundae cup is filled. Top with bananas and walnuts and drizzle with honey. Serve cold.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: Georgia;">You can also use blueberries, strawberries, raspberries, pineapple, currents, sliced almonds, granola, even cereal. Mix it up!</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999606888607995180.post-46856192414250978732011-03-18T22:00:00.000-07:002011-03-18T22:06:14.411-07:00Bananas Foster<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-ws_5bNtAa2o/TYQ4B_R9TcI/AAAAAAAAAhk/EPJ_6WsfOXI/s1600/Bananas+Foster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" r6="true" src="https://lh5.googleusercontent.com/-ws_5bNtAa2o/TYQ4B_R9TcI/AAAAAAAAAhk/EPJ_6WsfOXI/s320/Bananas+Foster.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Bananas Foster</span></div><br />
<div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Bananas Foster is a dessert made of bananas, brown sugar, butter, cinnamon, dark rum and banana liqueur. These ingredients are cooked down, ignited and poured over vanilla ice cream. When the hot caramel-like sauce hits cold icecream, a small crisp caramel crust is created. Originating from New Orleans, Louisiana in 1951 and named after Richard Foster, a crime commissioner, it remains a popular dessert today.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">Enough about that. I first had this somewhere around 2001 or 2002. Tina, who had drawn the dessert card, brought it to Dinner Club at my house and I remember standing in my kitchen wondering what in the world is she making and what is she going to do with that lighter?? Confident in her culinary skill with bananas and recipe in hand she was waving it around and telling everyone how great it was and how much they were going to love it. I admit to thinking my friend must've gone bizerk if she was igniting anything in my tiny, little, table-for-one kitchen, but she was right. We all loved it. I'm trying to remember exactly what the Dinner Club theme was that night, but it really doesn't matter. Whether you are cooking this dessert up in celebration of Mardi Gras or looking for a warm dessert to create a happy ending to a fall or winter meal, you will just have to try this. Yes, I know. There's four tablespoons of butter. Get over it. We're really cooking here!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Bananas Foster</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ingredients</strong></span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">4 T. butter</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 C. brown sugar</span></div><div style="text-align: justify;"><span style="font-family: Georgia;">2 bananas sliced</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 t. cinnamon</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 T. banana liqueur</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 C. dark rum</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Directions</strong></span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">In a skillet, add the butter and brown sugar over medium heat and stir often until butter is melted. Add cinnamon and stir until combined. Add bananas and cook until carmelized on both sides. *Carefully remove pan from heat, add banana liqueur and rum and use a long lighter to ignite. Return to the heat to burn off the alcohol. Stir one last time and pour over vanilla ice cream. Let set for a moment and serve. Bananas Foster is such a special treat!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;"><em><span style="color: #990000;">*Cook's Tip:</span></em> Alcohol is extremely flammable. Use caution when igniting your sauce. Be sure to hold the pan away from you and others and do not lean over it. Now read the Cook's Tip over again and take it seriously. No goofing around.</span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1999606888607995180.post-69283447386964528932011-03-15T22:59:00.000-07:002011-03-15T23:06:11.955-07:00Chocolate Souffle' Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-fGIsyEcnm_4/TYBRaSXsw9I/AAAAAAAAAhg/opKZPSslJdk/s1600/Bday+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" r6="true" src="https://lh6.googleusercontent.com/-fGIsyEcnm_4/TYBRaSXsw9I/AAAAAAAAAhg/opKZPSslJdk/s400/Bday+Cake.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Chocolate Souffle' Cake</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">A couple things happened this week. I got a new camera so I can take better pictures of all the food on my blog and I'm having a blast learning about it. Second, a quest for better health led me straight to a Chocolate Souffle' Cake at the same time I was planning a menu for a good friends birthday. It happens to be a very funny story. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">The weather has still been pretty chilly and rainy around here which doesn't do much to improve my low motivation for working out these days. I have been asking friends to walk trails and run with me, but I think their motivation is actually a lot lower than mine! Somehow the world became a spooky place to do trail running on your own, so I like to go with others, only others aren't going. So now I have high motivation and high commitment and everyone I know has neither. Time to turn to Plan B which is running on the treadmill. I like my treadmill, but it's boring. I'm sure there's some way to improve the treadmill experience. In order to alleviate the boredom of running a 5K and staring at the wall, I moved the treadmill in front of the window and put a TV in front of it. The problem is that the TV is the old kind with the VHS tape deck built right in and the fact that I'm too much of a dufus to fix the TV to get a signal on any other channel other than channel five. For the record, I really don't watch that much TV, so figuring out the remote control seems a waste of time. Putting my high motivation, high commitment to good use, I dug around in some boxes to find an old movie to watch and you'll never believe what I found. A VHS tape of Food Network from ten years ago! Back in 2001, I didn't have cable, so my sister would record hours and hours of Food Network and give me the tapes to watch at home. It was hilarious to see Emeril Lagasse and Martha Stewart back then, not to mention all the cool Food Network shows that were on before reality television became the rave. What ever happened to Cowboy Kitchen and Jacques Torres (and his chocolate for that matter?) Now that's entertainment. That was the best 5k I ever did run.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">The recording had to have taken place around this time of year because Martha (pre-jail) was making her Chocolate Souffle' Cake as I was panting along in front of her. What a great idea for the dessert portion of the birthday dinner I was making for my friend. Mine ended up looking as great as hers, so here is her recipe, but be warned...I added a little more chocolate and vanilla! Sorry Miss Martha, I think it made for a better tasting chocolate souffle' cake!</span></div><br />
<span style="font-size: large;">Chocolate Souffle' Cake </span><span style="font-size: small;">(with vanilla!)</span><br />
<em>Based on Martha Stewart's Chocolate Souffle' Cake</em><br />
<br />
<div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ingredients</strong></span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Olive Oil Spray</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 C. plus 2 T. granulated sugar, divided</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">3/4 C. butter</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">8 oz. semisweet chocolate, chopped (use best quality chocolate)</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 t. vanilla extract</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">3 egg yolks</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 egg</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">6 egg whites</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Cocoa powder for dusting</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Directions</strong></span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 300 degrees. Using spray, grease a 9 inch springform pan and dust with the 2 T. of granulated sugar. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Over medium heat, melt butter and chocolate together in a double boiler over simmering water and stir occassionally with a heat proof rubber spatula until all the butter has melted. Add vanilla and stir. Remove from heat and set aside.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">With an electric mixer fitted with a whisk attachment, add the egg yolks and 1/2 C. sugar and blend at high speed until pale yellow and thick, about 4 to 5 minutes. Set aside. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Using a very clean and dry mixing bowl attached to electric mixer and using whisk attachment, whisk egg whites and remaining 1/2 C. sugar until thick and batter forms soft peaks when you lift the whisk. This step should take about three minutes. Set aside.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Add a very small portion of the chocolate mixture to the egg yolk mixture and stir to combine. This is called "tempering" so you don't make scrambled egg chocolate souffle' cake. You are bringing up the heat slowly in order to combine the hot ingredients, stir it and cool it down. Slowly add the remaining chocolate mixture while stirring the combined mixture until it comes together. Using a rubber spatula, add the big foamy egg whites all at once to your combined chocolate and egg yolk mixture and fold it into the batter, gently. Repeat folding until just combined. You want your cake to be nice and fluffy and overmixing will flatten your glorious cake prematurely. We don't want that!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Pour batter into prepared springform pan and cook for 60 minutes. Your cake is going to do what all souffle's are supposed to do and rise in the oven. After it's done cooking, remove from oven and place on counter to cool. The cake will flatten and this is okay. Don't panic. It is supposed to look rustic, rough and have cracks. When it's cool, dust with cocoa and place on a beautiful pedistal stand. It's going to be perfect and taste like a dream. The birthday girl said, "It just melts in your mouth. I love it". And you will too!!</span></div><div style="text-align: justify;"><br />
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1999606888607995180.post-36517541226105914792011-03-05T17:34:00.000-08:002011-03-05T17:34:38.093-08:00Oven Roasted Red Potato Soup<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-qI_CHE7A7JY/TXLRVzxcVnI/AAAAAAAAAhc/_-ASypL3aKg/s1600/Roasted+Potato+Soup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" l6="true" src="https://lh6.googleusercontent.com/-qI_CHE7A7JY/TXLRVzxcVnI/AAAAAAAAAhc/_-ASypL3aKg/s320/Roasted+Potato+Soup2.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>Oven Roasted Red Potato Soup</em></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="justify" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;"><strong>Welcome to March.</strong></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia;">Today I was outside in the orchard planting my first Honeycrisp apple tree. Although the temp was round 45 degrees today, the wind was cool and there is enough moisture in the air to give you a chill. I stood back shivering, and thinking of the apples this tree is going to yeild if I take good care of him. One day, it is going to be warm, but for now, it was time to go inside. Brr. There was just enough of this soup left to warm me up!</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">I made this oven roasted potato soup last weekend when there was still snow on the ground. I had been thinking of recipes for the month of March. The family I married into is Irish and each year I host an Irish dinner on St. Patrick's day. I have been doing this for the past seven years. To commemorate this day, one can only eat so much corned beef and cabbage. This year, I needed to come up with something consistent with the Irish culture and spectacular enough to spur some excitement from the guests. If a soup can be spectacular, this is it. It's earthy, flavorful, and roasting the vegetables adds flavor that simmered vegetables cannot. I will also mention that it stores well, so it can be made ahead of time and reheated. It makes for great weeknight meals when you are running your kids all over town and it is vegetarian if you use vegetable broth instead of chicken broth.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia;"><strong><em><span style="font-size: large;">Oven Roasted Red Potato Soup</span></em></strong></span><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><strong><em><span style="font-size: large;"></span></em></strong><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ingredients</strong></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">5 large red potatoes, diced medium</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 large red onion, diced medium</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">12 oz sliced mushrooms, I used cremini</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">4 cloves garlic, sliced thin</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 t. salt</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 t. pepper</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">3 T. olive oil, divided</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">5 C. vegetable or chicken broth</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">4 stalks of celery, sliced thin on the bias</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">3/4 C. cream</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 T. chives</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Directions:</span></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 425 degrees.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><a href="https://lh6.googleusercontent.com/-_K6rGcykhQs/TXLOAYKONAI/AAAAAAAAAhY/E32HGYbPonY/s1600/CIMG3316.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" l6="true" src="https://lh6.googleusercontent.com/-_K6rGcykhQs/TXLOAYKONAI/AAAAAAAAAhY/E32HGYbPonY/s320/CIMG3316.JPG" width="320" /></a><span style="font-family: Georgia, "Times New Roman", serif;">On a large cookie sheet, preferably a jelly roll pan, combine potatoes, onion, mushrooms, garlic cloves, salt, pepper and olive oil. Using your hands arrange the vegetables on the cookie sheet turning to coat evenly with 2 tablespoons olive oil. Bake at 425 degrees for about 45 minutes, turning every15 minutes until golden brown and fragrant. Meanwhile, add remaining tablespoon of olive oil in a large pot or dutch oven and saute celery until just cooked through and slightly soft, approximately 4 to 5 minutes.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">When vegetables are golden brown, remove pan from oven. In a food processor, add half the vegetables and 1 C. of chicken broth. Blend until smooth. Add the vegetables and the vegetable puree to the large pot with the celery. Add remaining broth and bring to a simmer, stirring occassionally. Turn off heat and add cream and chives. Serve with wheat rolls and a green salad. </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><em><span style="font-family: Georgia, "Times New Roman", serif;">Enjoy.</span></em></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999606888607995180.post-9894353217850729112011-02-23T07:56:00.000-08:002011-02-23T07:57:45.473-08:00Mustard Crusted Pork Roast with Savory Winter Root Vegetables<div style="text-align: justify;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8uiBipdbpxw/TWUt_PdYvqI/AAAAAAAAAhM/aAawhUNy4Ew/s1600/Mustard+Pork+Roast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" j6="true" src="http://1.bp.blogspot.com/-8uiBipdbpxw/TWUt_PdYvqI/AAAAAAAAAhM/aAawhUNy4Ew/s400/Mustard+Pork+Roast.jpg" width="312" /></a></div><br />
</div><div style="text-align: center;"><em><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Mustard Crusted Pork Roast </span></em></div><div style="text-align: center;"><em><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">with Savory Winter Root Vegetables</span></em></div><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Early Saturday morning, I got out of bed and told myself, "If you go to the store now, you won't have to do anything else this entire three day weekend." I poured a cup of coffee, slipped on my tennis shoes and vest, put my hair in a pony tail and out the door I went into the cool, clear morning to grocery shop. The kids stayed home with my husband.</span><br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Going without the kids somehow is so much easier. For one, I don't have to carry my son literally all over the store because he vehemently refuses to ride in the cart, or walk, which is exhausting. I know there is a toddler seat in every cart, always absent of my son's behind, but now it's a holder for the vegetables and fruit Im purchasing. And two, my daughter is always picking up things I would never buy and putting them in the cart only to be taken back out and put back on the shelf when she's not looking. Isn't that what all parents do, carry one around with muscles that don't exist and somehow with a free hand, put back the mish mash of collectibles accumulated along your weary way by the other one while trying to remember your mental grocery list? And finally, when you get to the check out, one of them is squeezing all the candy bars and putting them back on the shelf and the other one is begging you for your secret debit card password because THEY want to DO IT! It's truly the gameshow equivalent, if not the gameshow itself. Somewhere, somehow, there's got to be fabulous cash and prizes for making it through the checkout. Well, today was different. Today was the day that I was free from the bonds of motherly bliss of being a junglejim with a toddler necklace and using the cart like a crutch to just get one more last minute item before staggering to that perfect place in line only to get behind the junk food guy with the short attention span and finding out it's the checkers second day and they are going to have trouble with your coupons. Today is the day I found my mind and bought a pork roast.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">What a lovely idea. When you are this happy to buy a pork roast, you either love food or you need to have more excitement in your life. This wasn't just any pork roast. It came without seasonings or injected color. There were no black specks in the wrapper that were, at one time, herbs. There was no advertisement about an inclusive "Flav-O-Pac." It was just a plain fresh, innocent pork roast with no adulteration....yet. He was a beauty and he was cheap! This date was looking better and better. The options were endless. It made me so happy. I hope you are this happy when you buy your pork roast. You should be. I'm about to share with you one of the best pork roast recipes of ALL TIME. Here we go.</span></div><br />
<span style="font-family: Georgia; font-size: large;"><em>Mustard Crusted Pork Roast with Savory Winter Root Vegetables</em></span><br />
<br />
<span style="font-family: Georgia;">Preheat your oven to 350 degrees</span><br />
<br />
<span style="font-family: Georgia;"><strong>Ingredients</strong></span><br />
<span style="font-family: Georgia;">1 2 or 3 pound pork roast, unadulterated</span><br />
<span style="font-family: Georgia;">1/4 C. grainy dijon mustard</span><br />
<span style="font-family: Georgia;">1/4 C. dijon mustard</span><br />
<span style="font-family: Georgia;">1/2 C. soy sauce</span><br />
<span style="font-family: Georgia;">1 T. black pepper, divided</span><br />
<span style="font-family: Georgia;">2 C. Panko or bread crumbs</span><br />
<span style="font-family: Georgia;">Olive oil</span><br />
<span style="font-family: Georgia;">4 cloves of garlic</span><br />
<span style="font-family: Georgia;">2 carrots, cut into sections</span><br />
<span style="font-family: Georgia;">2 parsnips, cut into sections</span><br />
<span style="font-family: Georgia;">10 baby red potatoes or 2 large cut into chunks</span><br />
<span style="font-family: Georgia;">1 red onion, cut into eighths</span><br />
<span style="font-family: Georgia;">1 t. dried thyme</span><br />
<span style="font-family: Georgia;">1 t. salt</span><br />
<span style="font-family: Georgia;">1 C. chicken broth</span><br />
<span style="font-family: Georgia;">1 C. white wine</span><br />
<br />
<div style="text-align: justify;"><span style="font-family: Georgia;"><strong>Directions</strong></span></div><div style="text-align: justify;"><span style="font-family: Georgia;">Take your beautiful pork roast out of the packaging. Wash and pat dry (dry!). Combine mustards, soy sauce, garlic and 1 t. pepper in small bowl and whisk to combined. Slather mixture on pork roast until thoroughly coated. Roll pork roast in panko or bread crumbs. Set aside.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">Slice all your vegetables and put them in the bottom of a dutch oven pan and cover them with a few swirls of olive oil, thyme, salt and the remaining pepper. Using your hands, toss together to thoroughly coat.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">Place the breaded pork roast on top of vegetables in your dutch oven and lightly swirl with olive oil over the top.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">Place roast in the oven and cook for about two hours or until your roast registers 140 to 150 degrees. Take pot out of the oven and carefully removing the roast, set it on a cutting board to rest. Turn the oven up to 425 degrees and put the vegetables back in for about 15 minutes. Carefully remove vegetables from pot into serving dish. There should be some tasty morsels in the bottom of your pot. Place pot on stovetop and turn up the heat to medium high. Pour in your chicken broth and wine. Bring to a boil, then turn down to a simmer scraping sides and bottom to incorporate all the flavors and reduce to about 3/4 cup. Add pepper as desired. Remove from heat and set aside.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">Plate your roast with your vegetables and drizzle sauce over the top. This roast is so simple and is a great idea if you are serving it to a group of people. But even if you are just making it for you and your sweet one, they will be eating right out of your hand! They will love your roast as much as you do!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;"><em>Enjoy!</em></span></div><div style="text-align: justify;"><br />
</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1999606888607995180.post-85743455584560638482011-02-20T15:33:00.000-08:002011-02-22T20:52:19.452-08:00Roasted Hazelnut Chocolate Caramel Shortbread<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0V5Is6im79g/TWSSQDWqXSI/AAAAAAAAAhI/ghUtfYPcF0g/s1600/Smoked+Almond+Chocolate+Shortbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" j6="true" src="http://1.bp.blogspot.com/-0V5Is6im79g/TWSSQDWqXSI/AAAAAAAAAhI/ghUtfYPcF0g/s400/Smoked+Almond+Chocolate+Shortbread.jpg" width="312" /></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>Roasted Hazelnut Chocolate Caramel Shortbread</em></span></div><br />
<div style="text-align: justify;"><span style="font-family: Georgia;">This recipe was actually made for our December Dinner Club at Stephanie's house. These beautiful cookie bars were made by my friend and Dinner Club member, Kathy for our annual cookie exchange. Immediately after dinner, we each bring to the table the "cookie" we secretly made for the exchange. This is a time for ooohs and aaaahs. When this cookie debuted, there was much excitement. This is not the original recipe she used which is listed at <a href="http://www.eatwisconsincheese.com/">http://www.eatwisconsincheese.com/</a>, but I used hazelnuts instead of almonds, two different extracts and more cinnamon. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">So, how does this recipe fit into February? If you are looking to impress (as we all were when we saw these) your sweetie pie will think you went to a ton of work making them. Wrapped in cute little cupcake wrappers, they look like they just came from a bakery. No kidding. For February, I suggest putting a little candy heart on top of each that says exactly how you feel about them. It could be "BABY DOLL", "I LOVE YOU" or "LETS BOOGIE"!</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>Roasted Hazelnut Chocolate Caramel Shortbread</em></span><br />
<br />
</div><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ingredients</strong></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Shortbread:</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 C. roasted hazelnuts</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 C. flour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 t. salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 t. cinnamon</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/4 sticks of butter</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 C. light brown sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon almond extract</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon vanilla extract</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Chocolate Caramel:</em></span><br />
<span style="font-family: Georgia;">2. C. chocolate chips</span><br />
<span style="font-family: Georgia;">1 1/2 C. sugar</span><br />
<span style="font-family: Georgia;">1/4 C. light corn syrup</span><br />
<span style="font-family: Georgia;">1/4 C. water</span><br />
<span style="font-family: Georgia;">3/4 stick of butter</span><br />
<span style="font-family: Georgia;">1 C. heavy cream</span><br />
<span style="font-family: Georgia;">1/2 t. salt</span><br />
<span style="font-family: Georgia;">1 T. sea salt or flavored salt found in specialty stores</span><br />
<br />
<span style="font-family: Georgia;"><strong>Directions</strong></span><br />
<br />
<div style="text-align: justify;"><span style="font-family: Georgia;">Preheat oven to 350 degrees.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-NlaJ8iKRY4A/TWGgw0QRw9I/AAAAAAAAAhE/8OQHR665Yo0/s1600/CIMG3275.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="173" j6="true" src="http://3.bp.blogspot.com/-NlaJ8iKRY4A/TWGgw0QRw9I/AAAAAAAAAhE/8OQHR665Yo0/s200/CIMG3275.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tracy & Stephanie<br />
Dinner Club - December 2010</td></tr>
</tbody></table></div><div style="text-align: justify;"><span style="font-family: Georgia;">Shortbread: Get out a 9x9 inch pan and cover bottom with parchment paper or foil inside the pan. Butter the interior right on top of the parchment. Using your cuisinart, process hazelnuts until fine. In a separate bowl, whisk together ground hazelnuts, flour, salt and cinnamon and set aside.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">In a mixer, beat butter, brown sugar and extracts together until light. Add the flour mixture from above and work it in until a dough forms. Remove dough from bowl and press it evenly into the bottom of a prepared pan. Bake until golden, about 28 minutes.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">Chocolate Caramel: Place chocolate chips in a heat proof bowl. In a medium saucepan, combine sugar, corn syrup and water. Cook over medium heat for about 10 minutes until mixture is thick. Remove from heat and immediatly pour over chocolate. Add butter, heavy cream and salt and stir until combined. Return saucepan to heat and simmer, stirring until smooth. Simmer about 2 minutes. Remove from heat and pour mixture over shortbread. Cool overnight in refrigerator.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">Before serving, sprinkle with sea salt. To remove from pan, grab sides of parchment and carefully lift it from the pan. Set on cool surface and use a hot knife blade to cut bars. You can do this by dipping knife end in very hot water and wiping dry right before cutting. These bars can be stored in the refrigerator for a week.</span></div><br />
<span style="font-family: Georgia;">Enjoy!</span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1999606888607995180.post-57519045006991542482011-02-13T13:33:00.000-08:002011-02-13T13:48:42.362-08:00Hummus<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pud-ISrqnBs/TVhKEE9a2PI/AAAAAAAAAg8/VgGu2fkSgMA/s1600/Hummus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="311" src="http://2.bp.blogspot.com/-pud-ISrqnBs/TVhKEE9a2PI/AAAAAAAAAg8/VgGu2fkSgMA/s400/Hummus.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em><strong>Hummus </strong></em></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia;">I have looked over a lot of recipes for hummus. Trader Joes has an excellent version that comes in a circle pack with four sections and each section is flavored differently. My favorite is the spicy. If you want to make it on your own so you know what is actually in the food you are eating, I think this recipe is the best by far. It is actually a combination of a few recipes I've worked with and it has just the right flavor. I think working with hummus is fun because it is very versatile and you can flavor it up any way you want. It's almost like a canvas. You start with the base and then keep layering in flavor. It's also heart healthy for you!</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: #990000; font-family: Georgia;"><em>If you are looking to make this the appetizer for a romantic meal, prepare it as shown below, but withhold the paprika and parsley. Take a piece of paper and fold in half. On the fold, cut out half a heart shape. Unfold the heart and lay it directly on the surface of your hummus, but off to one side a bit. Sprinkle your paprika over the top and make sure to cover the heart. Follow up with sprinkling your parsley. You really don't need much. Carefully lift the paper heart off and there you have a very special Valentine's Day treat for your sweet one. </em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em><strong>Hummus </strong></em></span></div><br />
<span style="font-family: Georgia;"><strong>Ingredients</strong></span><br />
<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia;">1 14 oz. can of chickpeas, undrained</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia;">6 large cloves of garlic</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia;">1/2 C. olive oil</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 t. taco seasoning</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 C. Tahini paste</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 C. lemon juice*</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 t. salt</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia;">3 dashes of paprika for garnish</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia;">handful of flatleaf parsley, chopped</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Directions</strong></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">In your Cuisinart, add chickpeas, garlic olive oil, taco seasoning, tahini paste, lemon juice and salt. Blend until smooth. Taste for flavor and consistentcy and adjust as necessary. Spoon hummus out into decorative bowl and serve alongside rice crackers, breadsticks, toasts or use as a spread on paninnis, tortillas or sandwiches.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">*Special Note: Tahini paste is really a paste made from sesame seeds. It contains oil from the seed. It usually comes in a can or a jar and can be found in the peanut butter section of your grocery store. Unlike peanut butter, it separates into oil and solid. Be sure to either shake well or stir it up prior to measuring it out for this recipe.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Georgia;"><em>Enjoy!</em></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999606888607995180.post-65120978289668719492011-02-12T15:05:00.000-08:002011-02-13T13:15:11.787-08:00La Tarte de Crème de chocolat / Chocolate Cream Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HqZjBJ6CvOo/TVWGgmf6KKI/AAAAAAAAAg4/7g2GSFvSLpw/s1600/Chocolate+Cream+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="http://3.bp.blogspot.com/-HqZjBJ6CvOo/TVWGgmf6KKI/AAAAAAAAAg4/7g2GSFvSLpw/s320/Chocolate+Cream+Pie.jpg" width="250" /></a></div><div style="text-align: center;"><em><span style="font-family: Georgia, "Times New Roman", serif;">La Tarte de Crème de chocolat or</span></em><br />
<em><span style="font-family: Georgia, "Times New Roman", serif;">Chocolate Cream Pie</span></em></div><div style="text-align: center;"><span style="color: #cc0000; font-family: Georgia, "Times New Roman", serif;"><em><strong>God gave the angels wings and gave the humans chocolate.</strong></em></span></div><div style="text-align: center;"><span style="color: #cc0000; font-family: Georgia, "Times New Roman", serif;"><em><strong>- Author Unknown</strong></em></span></div><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Ooooh luscious. I love chocolate. Chocolate cream pie should be creamy, you know? Smooth, cold and thick. The taste needs to be rich and bold and stand up to a knife. With cream pies, most people think "light and fluffy". After all, it's a cream pie, not a cheesecake. I like them rich and dense, regardless. I'm here to tell you that if you're using an instant pudding to make your cream pies, you are missing out. Take your time and do it like your grandma used to do it. Chocolate cream pie doesn't get any better than this.</span></div><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><em><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>La Tarte de Crème de chocolat </strong></span></em><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ingredients</strong></span><br />
<span style="color: #444444; font-family: Georgia;"><strong><em>Crust</em></strong></span><br />
<span style="font-family: Georgia;">8 oz chocolate wafer cookies, crushed</span><br />
<span style="font-family: Georgia;">4 1/2 T. melted butter</span><br />
<span style="font-family: Georgia;">2 T. sugar</span><br />
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<span style="color: #444444; font-family: Georgia;"><strong><em>Filling</em></strong></span><br />
<span style="font-family: Georgia;">1 C. milk</span><br />
<span style="font-family: Georgia;">1 C. cream</span><br />
<span style="font-family: Georgia;">1/2 C. Sugar</span><br />
<span style="font-family: Georgia;">3 egg yolks</span><br />
<span style="font-family: Georgia;">1/4 C. cornstarch</span><br />
<span style="font-family: Georgia;">1/4 t. salt</span><br />
<span style="font-family: Georgia;">8 oz. chocolate chips</span><br />
<span style="font-family: Georgia;">1/4 C. unsweetened cocoa</span><br />
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<span style="color: #444444; font-family: Georgia;"><strong><em>Whipped Cream</em></strong></span><br />
<span style="font-family: Georgia;">3/4 C. heavy whipped cream</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 t. vanilla extract</span><br />
<span style="font-family: Georgia;">2 T. sugar</span><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Directions</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 350 degrees.</span><br />
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<div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">In a bowl, mix the cookie crumbs with the butter and sugar and pour into prepared glass pie plate. Press crust to bottom and sides of the pie plate until uniform and smooth. Place in oven and bake at 350 degrees for approximately 8 minutes. Remove from oven and place on counter to cool.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">In a bowl, whisk the egg yolks and 1/4 C. of sugar together. Add the salt and mix until combined. In a separate saucepan over medium heat add milk and remaining 1/4 C. sugar and heat until bubbly stirring occassionally. Turn off heat. Slowly add a spoonful of the milk mixture to the egg mixture to temper your eggs and stir. You are bringing your egg mixture up to temperature. Pouring too much hot milk liquid too fast into your egg mixture will result in scrambling your eggs. Again, add another spoonful of the hot milk mixture to the eggs and stir. Finally, add you egg mixture into the saucepan with the milk and stir swiftly until combined. Add chocolate chips and cocoa powder and mix well. Pour mixture into your prepared cookie crust and spread to edges, smoothing with a rubber spatula. Place a piece of cling wrap directly on surface of chocolate mixture. Refrigerate for at least three hours to set. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia;">To prepare your whipping cream, pour heavy cream into a bowl, add vanilla and sugar and beat until soft peaks form. If you want thicker whipped cream, beat until desired consistentcy. When you remove pie from the fridge, spoon out whipped cream and spread on top, mounding it in the middle and garnish with chocolate shavings, or drizzled chocolate topping or fresh raspberries. <em>Bon Appetit!</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999606888607995180.post-70054164737314547582011-02-06T15:50:00.000-08:002011-02-06T16:02:34.801-08:00Steak avec sauce au poivre et de Madère / Steak with Madeira Peppercorn Sauce<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bhTWYIJlH6g/TU8qPJJ97qI/AAAAAAAAAg0/R2uSgEpPtYI/s1600/Steak+with+Madeira.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="http://2.bp.blogspot.com/_bhTWYIJlH6g/TU8qPJJ97qI/AAAAAAAAAg0/R2uSgEpPtYI/s320/Steak+with+Madeira.jpg" width="250" /></a></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong><em>Steak avec sauce au poivre et de Madère / </em></strong></span></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong><em>Steak with Madeira Peppercorn Sauce</em></strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">What is Valentine's Day without a delicious steak? A steak is good just by itself with a little salt and pepper, but if you are aiming to do something special and surprise your sweet one, this recipe may be for you!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">One of my Dinner Club gals, Tracy, and I were discussing good steak recipes and she suggested a couple. One had green peppercorns in a brine. Sounded excellent. The only problem was finding green peppercorns in a brine. Standing in the aisles of my local grociers, I saw every different kind of pepper, but green was not one of them. I even asked for help only to be met with looks of confusion and blank stares. Is there somebody out there who can tell me where they sell green peppercorns in a brine? I bet I can find them on line. You can find anything on line. I'll look later. Even if I did order them on line, they weren't going to get to me by the time I was making this steak. The other recipe was a beef tenderloin in a port sauce which also sounds amazing, but it calls for cognac. I've used cognac in several beef recipes and I am a big fan. So much so, I'm fresh out! In times like this, you make up your own recipe! Here's mine:</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>Steak avec sauce au poivre et de Madère</em></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">2 steaks, preferably tender, like a strip steak</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">salt and pepper to taste</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 t. canola oil</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 C. finely chopped shallot</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 C. Madeira wine*</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">2/3 C. beef broth</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 T. whole black peppercorns</span></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">1 t. butter</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="font-family: Georgia, "Times New Roman", serif;">Directions</span></strong></div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 425 degrees.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">Bring steaks to room temperature prior to cooking. Salt and pepper your steaks, both sides. Place an oven safe skillet on stovetop and turn on high. Add canola oil to skillet. When skillet is hot, (Hot!, but not smoking), carefully add steaks to pan and sear on one side, then after about three minutes, flip over and cook about two to three more minutes. Be careful to lay the side of the steak you expect to be the top when it's done cooking, face down first. This is the side that will be face up when served. When you are done searing, place steaks in oven in the same oven safe skillet they were cooked in. Cook for about 6 to 8 minutes until desired doneness. Remove steaks from oven and place on stovetop. Using tongs, remove steaks from the skillet to rest on a plate nearby. Get yourself a wooden spoon and get ready to make the sauce. While the meat is resting, turn on your stove to medium high and add chopped shallots and peppercorns to the skillet, stirring for about two minutes. Add madeira and beef broth, bring to boil, turn down the heat and stir while simmering until juices reduce. This step does not take too long. Add butter to skillet and use your spoon to work it through the sauce. Plate steaks and pour sauce over each. You're going to love this and your sweet one will too!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: #cc0000;"><strong>Cooks Note: Please remember that Madeira contains alcohol which is flammable. Please be careful when pouring it in your skillet especially if you have a gas range.</strong></span></div><div style="text-align: justify;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999606888607995180.post-71550979950196914602011-02-05T15:33:00.000-08:002011-02-05T15:33:02.767-08:00Pomodori scottato con Basilico / Seared Tomatoes with Basil<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bhTWYIJlH6g/TU3XcXlHdaI/AAAAAAAAAgk/B2T6Z4RPl2k/s1600/Seared+Tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="http://4.bp.blogspot.com/_bhTWYIJlH6g/TU3XcXlHdaI/AAAAAAAAAgk/B2T6Z4RPl2k/s320/Seared+Tomatoes.jpg" width="250" /></a><a href="http://4.bp.blogspot.com/_bhTWYIJlH6g/TU3XiJmOROI/AAAAAAAAAgo/41SSzmvRpVs/s1600/Seared+Tomatoes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="http://4.bp.blogspot.com/_bhTWYIJlH6g/TU3XiJmOROI/AAAAAAAAAgo/41SSzmvRpVs/s320/Seared+Tomatoes2.jpg" width="250" /></a></div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>Pomodori scottato con Basilico or Seared Tomatoes with Basil</em></span></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;"><span style="font-family: Georgia, "Times New Roman", serif;">I picked up some beautiful baby tomatoes at a local market. I usually tuck some in my lunch bag and snack on them at work, but somehow I ended up with a surplus in the refrigerator and decided that searing them and garnishing them with basil was a good idea. This recipe is colorful and really easy. It's healthy and a perfect side to your italian themed Valentine's Day dinner!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><em>Pomodori scottato con Basilico or Seared Tomatoes with Basil</em></span><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 t. olive oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 C. sweet baby tomatoes, rinsed and dry</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 C. chopped basil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">salt and pepper</span><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Directions</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add olive oil to a cast iron skillet over high heat (hot! but not smoking). Carefully place tomatoes into skillet being careful not to splash the hot oil. Cook in hot skillet until lightly seared, turning occassionally. Remove prior to the tomatos bursting. Sprinkle with salt, pepper and chopped basil and serve while hot. <em>Enjoy!</em></span><br />
</div>Unknownnoreply@blogger.com0