tag:blogger.com,1999:blog-5284310607726974492024-02-20T10:30:06.845-05:00meadows cooks healthy recipeswhere healthy recipes become healthierAnonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.comBlogger323125tag:blogger.com,1999:blog-528431060772697449.post-43186043410681614662014-12-30T16:13:00.002-05:002014-12-30T16:14:11.568-05:00hot and sour soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4Son7gekENd5Urw8tTkzvblQR78vhFwZwUtZdhm8YXcQWDJR5GBbexIpg_fu00bkekZ51csJ4hnpt-15dYEfuW8M0c6UZfVbHolwKdX8m_gOf9PXBwT6Wf1nGnvPcEYjBIZkpAc2kDQ/s1600/soup1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4Son7gekENd5Urw8tTkzvblQR78vhFwZwUtZdhm8YXcQWDJR5GBbexIpg_fu00bkekZ51csJ4hnpt-15dYEfuW8M0c6UZfVbHolwKdX8m_gOf9PXBwT6Wf1nGnvPcEYjBIZkpAc2kDQ/s1600/soup1.jpg" height="426" width="640" /></a></div>
<br />
Yes, it is that time again. Flu season. I've had a cold from I cannot tell you when and it is still going strong.<br />
<br />
Hopefully you are not in a similar situation. Hopefully you made this soup. Just what the doctor ordered: it will drain you of all that bad stuff and replace it with goodness.<br />
<br />
Be <b>Healthy </b>and <b>Happy</b> this coming <b>New Year</b> - <b>2015</b>!<br />
<br />
<b>Hot and Sour Soup</b><br />
Serves 4-6, adapted from <a href="http://feedmephoebe.com/2014/02/hot-and-sour-soup-recipe/?utm_source=PL+Subscribers&utm_campaign=7169ebff03-2.10.13&utm_medium=email&utm_term=0_b55896b35c-7169ebff03-76914125" target="_blank">Feed Me Phoebe</a><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>1 tablespoon vegetable oil</li>
<li>1/2 red onion, finely chopped</li>
<li>8 oz mushrooms, thinly sliced</li>
<li>1 inch fresh ginger, peeled and minced</li>
<li>2 garlic cloves, peeled and minced</li>
<li>3 teaspoons harissa paste (I didn't have sriracha)</li>
<li>1/4 cup tamari sauce</li>
<li>1/4 cup rice vinegar</li>
<li>5 cups water</li>
<li>1 egg, beaten</li>
<li>scallions, chopped </li>
</ul>
Instructions<br />
<br />
<ol>
<li>Heat oil in a Dutch Oven. Add onion and cook until wilted, 2 minutes. Add mushrooms and cook until their water begins to release, 5 minutes. Add ginger, garlic, and harissa (sriracha) and cook until fragrant, 1 minute.</li>
<li>Pour in tamari and vinegar. Add water and bring to boil. Simmer for 10 minutes. </li>
<li>Remove from heat and add beaten egg while stirring the soup. The egg will form strings. Garnish with scallions.</li>
<b>
</b></ol>
<b>
</b>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpV7M2UOZbDJcISJ8bk5o9G27Otz9KF8EFbWYgtZoNbaLQkZdnQDkALc0m2sBHrNhSwqaqfViuRLy8IQq0s4lrJ12BhXnSlYs6NtthYcegjqTnZhKlH4P47MFI5bBJnZhriKn8IIWJ1Y/s1600/soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpV7M2UOZbDJcISJ8bk5o9G27Otz9KF8EFbWYgtZoNbaLQkZdnQDkALc0m2sBHrNhSwqaqfViuRLy8IQq0s4lrJ12BhXnSlYs6NtthYcegjqTnZhKlH4P47MFI5bBJnZhriKn8IIWJ1Y/s1600/soup.jpg" height="426" width="640" /></a></b></div>
<b>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
<br />
<br />
<br />
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 tablespoon vegetable oil
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 small yellow onion, diced
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1 bunch scallions, thinly sliced, white and green parts divided
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 pound mixed mushrooms (I used shitake and cremini), stems removed, thinly sliced
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1 inch fresh ginger, peeled and minced
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">2 garlic cloves, minced
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">2 teaspoons sambal olek or sriracha
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1/4 cup gluten-free tamari
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1/4 cup rice vinegar
</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">6 cups vegetable stock
</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">2 tablespoons cornstarch
</li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">1 large egg, beaten</li>
- See more at:
http://feedmephoebe.com/2014/02/hot-and-sour-soup-recipe/?utm_source=PL+Subscribers&utm_campaign=7169ebff03-2.10.13&utm_medium=email&utm_term=0_b55896b35c-7169ebff03-76914125#sthash.IEYXKZmv.dpuf</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 tablespoon vegetable oil
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 small yellow onion, diced
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1 bunch scallions, thinly sliced, white and green parts divided
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 pound mixed mushrooms (I used shitake and cremini), stems removed, thinly sliced
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1 inch fresh ginger, peeled and minced
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">2 garlic cloves, minced
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">2 teaspoons sambal olek or sriracha
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1/4 cup gluten-free tamari
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1/4 cup rice vinegar
</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">6 cups vegetable stock
</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">2 tablespoons cornstarch
</li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">1 large egg, beaten</li>
</ul>
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<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Heat
the oil in a large stockpot or Dutch oven. Saute the onion and white
scallions over medium-high heat until soft, 5 minutes. Add the mushrooms
and cook until they've reduced in size and begun releasing their
liquid, 5 minutes. Stir in the ginger, garlic, and sambal olek or
sriracha. Cook until fragrant, 1 more minute.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Carefully
pour in the tamari and vinegar (hot vinegar can sting the eyes),
scrapping up any brown bits that have formed on the bottom of the pan.
Add the stock and bring to a boil. Reduce the heat to medium and simmer
for 10 minutes until the flavors have melded. In a small mixing bowl,
whisk the cornstarch and 1/3 cup of water to create a slurry. Add it to
the pot and simmer the soup until slightly thickened, another 10
minutes.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Remove
the soup from the heat and slowly pour in the egg while stirring the
liquid. The egg will form soft strings and will cook immediately. Taste
the soup and add salt as necessary. Garnish with the green scallions and
serve. </li>
</ol>
- See more at:
http://feedmephoebe.com/2014/02/hot-and-sour-soup-recipe/?utm_source=PL+Subscribers&utm_campaign=7169ebff03-2.10.13&utm_medium=email&utm_term=0_b55896b35c-7169ebff03-76914125#sthash.IEYXKZmv.dpuf</div>
</b>Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com3tag:blogger.com,1999:blog-528431060772697449.post-80189981821716129982014-12-07T11:36:00.003-05:002014-12-07T11:36:22.370-05:00not my grandma's noodle kugel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOR2A72zQ3gOdfnjI0HNhrc0x_wmGehQL9JEZ4Db3e3HpPwpToxK7-4xSIrEIsOy8saT_CiMREUIvVLIa5ENpQtj2kLxJnp8G5xmGaFkDeMzdSZZB3z4NiZBRY5VuAq0y99fk9_SczWU/s1600/kugel.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOR2A72zQ3gOdfnjI0HNhrc0x_wmGehQL9JEZ4Db3e3HpPwpToxK7-4xSIrEIsOy8saT_CiMREUIvVLIa5ENpQtj2kLxJnp8G5xmGaFkDeMzdSZZB3z4NiZBRY5VuAq0y99fk9_SczWU/s1600/kugel.jpg" /></a></div>
<br />
Growing up on the Lower East Side, I spent every Sunday at my grandmother's house. My memories of these days include very specific events but no connecting themes.<br />
<br />
My sister and I would play <a href="http://en.wikipedia.org/wiki/Spit_%28card_game%29" target="_blank">Spit</a> in front of a very large piece of furniture, which was her television set, watching <a href="http://www.abbottandcostello.net/" target="_blank">Abbot & Costello</a> reruns. There was plastic on all of the ornately decorated couches and chairs and it was dark, curtains perennially drawn. Other than that I remember only the food. We were always given a handful of hard sucking candies to enjoy with our show. In addition we were treated with apple pie, sponge cake, and noodle kugel. <br />
<br />
I've been meaning to duplicate these recipes, but alas, they stayed with my grandma to the grave. I have a cousin who found a recipe she thinks is the one my grandma used for her sponge cake, but nothing is for certain, and that one is so labor intensive that I fear it will remain on my bucket list for eternity.<br />
<br />
At this time of year when people cart out their traditions, I thought I'd make an attempt at making at least one of her dishes. And of course, in all matters of culinary tradition, I referred to Deb at <a href="http://smittenkitchen.com/" target="_blank">Smitten Kitchen</a>. I've changed it up a bit making it lighter, since I remember noodle kugel being a light, subtly sweet, eggy dish and I didn't feel like buying the proper egg noodles for it (yes I am that lazy).<br />
<br />
Despite all my deviations this dish seems pretty close the real deal. My memory sensors are saying so, in any case.<br />
<br />
<b>Not My Grandma's Noodle Kugel</b><br />
Makes 8x8 pan of kugel, adapted from <a href="http://smittenkitchen.com/blog/2008/10/my-familys-noodle-kugel/" target="_blank">Smitten Kitchen's My Family's Noodle Kugel </a><br />
<br />
<i>Ingredients </i><br />
<ul>
<li>3/4 pound fusilli noodles (traditional requires egg noodles)</li>
<li>4 eggs</li>
<li>3/4 cups sugar</li>
<li>3/4 pounds ricotta cheese</li>
<li>1/2 stick melted unsalted butter </li>
<li>1 teaspoons vanilla</li>
<li>Dash of salt</li>
</ul>
<i>Instructions</i><br />
<ol>
<li>Preheat oven to 350 degrees. Parboil the noodles (five to seven minutes).</li>
<li>In a very large bowl beat eggs until fluffy. Add the sugar gradually,
then the ricotta cheese, butter and vanilla. Stir in the
drained noodles.</li>
<li>Pour into a 8x8-inch pan. Bake for 1/2 hour, or until kugel is
set. </li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com2tag:blogger.com,1999:blog-528431060772697449.post-64460141438256120982014-11-28T09:26:00.002-05:002014-11-28T09:26:06.892-05:00maple pecan pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAI6MN8bkNzTZ-yD-EyeU1Cyb4SyQ4nrZ7TBSenwvx9FUvPfzNoULsTALIa6TlrbOJNTWoH4Dv31ZBqf-FdqzGDA5VLkEj0F_ji9yk1iLVLwOZd5q-Y5up87E9b46KJ9pL6bwF6VOtKSg/s1600/pecanpie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAI6MN8bkNzTZ-yD-EyeU1Cyb4SyQ4nrZ7TBSenwvx9FUvPfzNoULsTALIa6TlrbOJNTWoH4Dv31ZBqf-FdqzGDA5VLkEj0F_ji9yk1iLVLwOZd5q-Y5up87E9b46KJ9pL6bwF6VOtKSg/s1600/pecanpie.jpg" /></a></div>
<br />
<br />
When deciding what to bring to Thanksgiving this year I went immediately to this pie. Mostly because I was curious about substituting brown rice syrup for corn syrup. But then, with all else going on in my life... Turkey Raffles, SLT meetings, PTA meetings... I forgot to secure the syrup and couldn't find it at my local place. I almost said, What the heck, and used corn syrup... but then I thought, Why not maple syrup? I have a ton of it in my fridge.<br />
<br />
It worked out great - and added that wonderful maple flavor. Nice when things work out.<br />
<br />
We had the good fortune to<b> </b>spend our Thanksgiving day upstate with friends in a winter wonderland - so majestic and stunning. Good food, good people, what more can a person ask for?<br />
<b> </b><br />
I hope you Thanksgiving was just a wonderful.<b><br /></b><br />
<br />
<b>Maple Pecan Pie</b><br />
Makes one 9 inch pie, adapted from <a href="http://acozykitchen.com/walnut-and-angostura-pie/" target="_blank">A Cozy Kitchen</a><br />
<br />
<i>Ingredients </i><br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">One 9-inch pie crust (I used Mark Bittman's Flaky Crust and substituted in white whole wheat flour)</li>
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 1/4 cups light brown sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1/2 vanilla extract
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">3/4 stick unsalted butter, cut into cubes
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">3/4 cup maple syrup</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 teaspoon salt
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">3 large eggs
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">2 cups pecan pieces, lightly toasted </li>
</ul>
<i>Instructions</i><br />
<ol class="instructions" id="zlrecipe-instructions-list">
<li>Melt the cubes of butter in a saucepan over medium
heat. Mix the sugar, vanilla in abowl. Add melted butter. Add maple syrup, eggs and salt. Beat until smooth.</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Preheat the oven to 350 degrees F. Add the pecans to the
prepared pie shell. Pour the filling into the pie crust. Brush the edges of the pie crust with egg wash
and transfer to a baking sheet. Place the baking sheet/and pie in the
oven to bake for 45 to 50 minutes, until the center has set (it may rise
slightly) and the crust is golden brown. Be sure to check on it
periodically throughout the baking process—if at any time the crust gets
too brown, you can place a piece of foil over it to protect it from
browning more.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Completely cool before serving. Garnish with vanilla ice cream.
</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com2tag:blogger.com,1999:blog-528431060772697449.post-7671914916984203312014-11-11T08:56:00.000-05:002014-11-11T09:03:33.530-05:00thanksgiving skillet corn bread {bread bakers}<br />
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<br />
<br />
Yes, here it is... Thanksgiving... already! Seems like this year is flying by - but I guess that is what everyone says every year.<br />
<br />
Two months into the school year and I am entrenched in meetings, organizing, planning. I love it! We've planted a winter bed of lettuce in the front school yard - hoping we can make it last the whole winter and be harvested for the kids' lunches. The sustainability Committee is getting reved up - and there's been talk of solar panels on the roof!! How awesome is that?! The Maker's Space my friend Diane organized and made beautiful is ready for use - we plan on creating a Pinterest baord full of craft ideas to implement learning the curriculum in all grades Pre-K to 5th.<br />
<br />
And in just a few weeks we will eat more food than we can manage in a bucolic location, hopefully involving some snow (although that is not looking likely). Here is new take on the corn bread - sweet with frozen corn kernels scattered around. Makes for a nice surprise when you bite into it.<br />
<br />
<b>Thanksgiving Skillet Cornbread</b> <br />
Makes 6-8 servings, adapted from <a href="http://cookieandkate.com/2012/cranberry-maple-skillet-cornbread/" target="_blank">Cookie + Kate</a><br />
<br />
Ingredients<br />
<ul>
<li class="ingredient" itemprop="ingredients">6 Tablespoons unsalted butter</li>
<li class="ingredient" itemprop="ingredients">1 cup coarse grind cornmeal</li>
<li class="ingredient" itemprop="ingredients">1 1/4 cup white whole wheat flour or regular whole wheat flour</li>
<li class="ingredient" itemprop="ingredients">1/2 tablespoon kosher salt</li>
<li class="ingredient" itemprop="ingredients">1 teaspoons baking powder</li>
<li class="ingredient" itemprop="ingredients">1/4 teaspoon baking soda</li>
<li class="ingredient" itemprop="ingredients">dash cinnamon</li>
<li class="ingredient" itemprop="ingredients">1 cup buttermilk, at room temperature</li>
<li class="ingredient" itemprop="ingredients">2 large eggs, at room temperature</li>
<li class="ingredient" itemprop="ingredients">1/4 cup maple syrup </li>
<li class="ingredient" itemprop="ingredients">1 1/2 cup frozen corn</li>
</ul>
Instructions<br />
<ol>
<li class="instruction" itemprop="recipeInstructions">Heat the oven
to 375 degrees Fahrenheit with a rack in the middle of the oven. Place
the stick of butter in a 10 to 12-inch cast iron skillet or 9-inch
square baking dish and place in the oven to melt for 5 to 10 minutes.</li>
<li class="instruction" itemprop="recipeInstructions">In
a large bowl, whisk together the cornmeal, flour, salt, baking powder,
baking soda and cinnamon. In a medium bowl, whisk together the milk,
eggs and syrup until smooth. Stir the wet ingredients into the dry
ingredients until moistened through.</li>
<li class="instruction" itemprop="recipeInstructions">When
the butter is melted and golden brown but not burnt, carefully remove
the sizzling skillet from the oven and swirl to coat with butter. Pour
the melted butter into the batter, add the cranberries and stir just
until incorporated.</li>
<li class="instruction" itemprop="recipeInstructions">Pour
the batter into the hot skillet or baking pan. Return the skillet to
the oven and bake until the bread is brown around the edges, springy to
the touch and a toothpick inserted in the center comes out clean with
just a few crumbs, 25 to 35 minutes. Invert the bread onto a wire rack
to cool. Slice into squares or wedges and serve.</li>
</ol>
<br />
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board <a href="http://www.pinterest.com/flpl/bread-bakers/" target="_blank">right here</a>. Links are also updated each month on this <a href="http://www.foodlustpeoplelove.com/p/breadbakers.html" target="_blank">home page</a>.<br />
<br />
We take turns hosting each month and choosing the theme/ingredient.<br />
<br />
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to <a href="mailto:foodlustpeoplelove@gmail.com" target="_blank">foodlustpeoplelove@gmail.com</a>.<br />
<br />
Here is what everyone came up with for a new take on the Thanksgiving traditional breads:<br />
<br />
Brown Butter Sage Biscuits by Sophia at <a href="http://sweetcinnamonhoney.com/" target="_blank" title="Sweet Cinnamon and Honey">Sweet Cinnamon & Honey</a><br />
Butterflake Rolls by Anshie at <a href="http://www.spiceroots.com/%20" target="_blank" title="Spiceroots">Spiceroots</a><br />
Buttermilk Rolls by Renee at <a href="http://magnoliadays.com/" target="_blank" title="Magnolia Days">Magnolia Days </a><br />
Cast Iron Parker House Rolls by Veronica at <a href="http://www.mycatholickitchen.com/" target="_blank" title="My Catholic Kitchen">My Catholic Kitchen</a><br />
Cheese & Mustard Pull Apart Bread by Laura at <a href="http://bakinginpyjamas.com/" target="_blank" title="Baking in Pyjamas">Baking in Pyjamas </a><br />
Classic Anise Dinner Rolls by Kathya at <a href="http://www.basicndelicious.com/" target="_blank" title="Basic and Delicious">Basic N Delicious </a><br />
Crusty French Bread Rolls by Robin at <a href="http://www.ashaggydoughstory.com/" target="_blank" title="A Shaggy Dough Story">A Shaggy Dough Story</a><br />
Gruyere Gourgeres by Nicole at <a href="http://www.the2nd35years.com/" target="_blank" title="The 2nd 35 Years">The 2nd 35 Years</a><br />
No Knead Dinner Rolls by Heather at <a href="http://www.hezzi-dsbooksandcooks.com/" target="_blank" title="Hezzi">Hezzi-D's Books and Cooks </a><br />
Parker House Rolls by Tara at <a href="http://noshingwiththenolands.com/" target="_blank" title="Noshing with the Nolands">Noshing With The Nolands </a><br />
Parmesan Garlic Knots by Lauren at <a href="http://www.fromgatetoplate.com/" target="_blank" title="From Gate to Plate">From Gate to Plate </a><br />
Pumpkin and Rosemary Bread by Rocio at <a href="http://www.kidsandchic.es/" target="_blank" title="Kids and Chic">Kidsandchic </a><br />
Pumpkin Pani Popo by Kelly at <a href="http://passionkneaded.blogspot.com/" target="_blank" title="Passion Kneaded">Passion Kneaded </a><br />
Pumpkin, Sage & Cheddar Pull Apart Rolls by Mireilee at <a href="http://www.eastwestrealm.com/" target="_blank" title="East West Realm">Chef Mireille's East West Realm</a>
Overnight Rosemary Rolls by Holly at <a href="http://www.abakershouse.com/" target="_blank" title="A Baker's House">A Baker’s House</a><br />
Skillet Cornbread by Sandra at <a href="http://meadowscooks.blogspot.com/" target="_blank" title="Meadow Cooks">Meadows Cooks </a><br />
Soft and Tender Dinner Rolls by Stacy at <a href="http://www.foodlustpeoplelove.com/" target="_blank" title="Food Lust People Love">Food Lust People Love </a><br />
Sourdough Cornbread Rolls with Sage by Karen at <a href="http://www.karenskitchenstories.com/" target="_blank" title="Karen's Kitchen Stories">Karen's Kitchen Stories </a><br />
Sweet Potato Rolls by Cindy at <a href="http://www.cindysrecipesandwritings.com/" target="_blank" title="Condy's Recipes and Writings">Cindy's Recipes and Writings </a><br />
Tomato Herb Loaves by Camilla at <a href="http://culinary-adventures-with-cam.blogspot.com/" target="_blank" title="Culinary Adventures">Culinary Adventures with Camilla </a><br />
Zopf bread by Carola at <a href="http://enlacocinadecaro.blogspot.com.es/" target="_blank" title="En la Cocina de Caro">En la Cocina de Caro </a><br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com3tag:blogger.com,1999:blog-528431060772697449.post-4320183234075669082014-11-10T06:37:00.000-05:002014-11-10T06:51:34.209-05:00pumpkin dip with apple chips {joanne's bridal shower}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjXkIOaKcIDu1wa_90t_aXnMKXn0LfF2jmTTmGd-ITk0b3hlp-OiZSn6GDhdP_HcQZg0vJf-FSfuS6jblVba5_P06ub1fHk3DcEBSd4cduGJ1JWPgw8lBz-d4aZrniSVGXAZZivhMtck/s1600/applechips1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjXkIOaKcIDu1wa_90t_aXnMKXn0LfF2jmTTmGd-ITk0b3hlp-OiZSn6GDhdP_HcQZg0vJf-FSfuS6jblVba5_P06ub1fHk3DcEBSd4cduGJ1JWPgw8lBz-d4aZrniSVGXAZZivhMtck/s1600/applechips1.jpg" /></a></div>
<br />
<a href="http://joanne-eatswellwithothers.com/" target="_blank">Joanne Bruno</a> is my absolute favorite food blogger. She is marvelously funny and real, her recipes are seasonal and healthy, and her photography is gorgeous. What more could you ask for. She is what I aspire to be in a food blogger... if only my prose were more off the cuff, or just plain funny. Writing is the hardest part of blogging for me. <br />
<br />
Joanne is a med student and a marathon runner. And she finds the time to
write a blog post EVERY DAY. I mean, this girl is awesome.<br />
<br />
<b>Pumpkin Dip with Apple Chips</b><br />
<br />
<br />
<i>Ingredients </i><br />
<ul>
<li>1 cup cooked pumpkin pureed</li>
<li>1 cup ricotta cheese</li>
<li>1 Tablespoon honey</li>
<li>1 teaspoon pumpkin pie spice (or 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon allspice, 1 pinch ground cloves</li>
<li>1/8-1/4 teaspoon cayenne pepper powder (depending on how hot you like it) - optional</li>
<li>Apples of your choice, finely sliced </li>
</ul>
<i>Instructions</i><br />
<ol>
<li> Mix all ingredients except apples in a food processor until smooth.</li>
<li>Place in a bowl and surround with apple slices (chips)</li>
<li>Garnish with cinnamon. Enjoy! </li>
</ol>
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<br />
... and she's is getting married this month, so a bunch of us food bloggers have gotten together a virtual bridal shower for her. No embarrassing presents, no drunken displays, just food - virtual food. Join us!! And check out the menu:<br />
<br />
<br />
<div style="text-align: left;">
<b>Cocktails</
strong>:</b></div>
<div style="text-align: left;">
<a href="http://www.nutmegnanny.com/2014/11/10/pumpkin-spice-white-russian/">Pumpkin Spice White Russian</a> - Nutmeg Nanny</div>
<div style="text-align: left;">
<a href="http://www.missinthekitchen.com/2014/11/10/warm-apple-pie-cocktail/">Warm Apple Pie Cocktail</a> - Miss In The Kitchen</div>
<div style="text-align: left;">
<a href="http://cooklikeachampion.com/2014/11/bourbon-apple-cider-cocktail/">Bourbon Apple Cider Cocktail</a>- Cook Like A Champion</div>
<div style="text-align: left;">
<b>Snacks/Savory:</b></div>
<div style="text-align: left;">
<a href="http://thelemonbowl.com/?p=10617">Baked Brie with Honey and Sliced Almonds</a> - The Lemon Bowl</div>
<div style="text-align: left;">
<a href="http://warmvanillasugar.com/2014/11/10/butternut-squash-apple-galette/">Butternut Squash and Apple Galette</a> - Warm Vanilla Sugar</div>
<div style="text-align: left;">
<a href="http://www.annies-eats.com/2014/11/10/roasted-pumpkin-crostini/">Roasted Pumpkin Crostini</a> - Annie's Eats</div>
<div style="text-align: left;">
<a href="https://www.blogger.com/Kale%20Salad%20with%20Maple%20Butternut%20Squash%20and%20Pomegranate%20Dressing">Kale Salad with Maple Butternut Squash and Pomegranate Dressing</a> - Blahnik Baker</div>
<div style="text-align: left;">
<a href="http://veryculinary.com/2014/11/10/stuffed-zucchini-with-lemony-pasta-recipe/">Lemony-Pasta Stuffed Zucchini</a> - Very Culinary</div>
<div style="text-align: left;">
<a href="http://meadowscooks.blogspot.com/2014/11/pumpkin-dip-with-apple-chips-joannes.html/">Pumpkin Dip with Apple Chips</a>- Meadows Cooks</div>
<div style="text-align: left;">
<b>Sweet</b>:</div>
<div style="text-align: left;">
<a href="http://www.the-baker-chick.com/2014/11/pumpkin-cinnamon-roll-cake/">Pumpkin Cinnamon Roll Cake</a> - The Baker Chick</div>
<div style="text-align: left;">
<a href="http://www.tasteandtellblog.com/peanut-butter-fudge-pie-salted-peanut-butter-caramel/">Peanut Butter Fudge Pie with Salted Peanut Butter Caramel</a>- Taste and Tell</div>
<div style="text-align: left;">
<a href="http://girlinthelittleredkitchen.com/2014/11/caramel-apple-upside-cake">Caramel Apple Upside Down Cake</a> - The Girl in the Little Red Kitchen</div>
<div style="text-align: left;">
<a href="http://chocolateandcarrots.com/2014/11/snickerdoodle-bundt-cake">Snickerdoodle Bundt Cake</a> - Chocolate and Carrots</div>
<div style="text-align: left;">
<a href="http://www.keepitsweetdesserts.com/roasted-butternut-squash-pie-with-brown-sugar-marshmallow-topping">Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping</a> - Keep It Sweet</div>
<div style="text-align: left;">
<a href="http://www.cookingactress.com/2014/11/caramel-corn-chocolate-chip-cookies.html">Caramel Corn Chocolate Chip Cookies</a> - The Cooking Actress</div>
<div style="text-align: left;">
<a href="http://www.bakeaholicmama.com/2014/11/caramel-cranberry-apple-galette.html">Caramel Cranberry Apple Galette</a> - Bakeaholic Mama</div>
<div style="text-align: left;">
<a href="http://www.bakeorbreak.com/2014/11/coconut-pecan-tarts/">Coconut Pecan Tarts</a> - Bake or Break</div>
<div style="text-align: left;">
<a href="http://bakerbynature.com/cranberry-margarita-cupcakes/">Cranberry Margarita Cupcakes</a> - Baker by Nature</div>
<div style="text-align: left;">
<a href="http://dinnersdishesanddesserts.com/gingerbread-truffles/">Gingerbread Truffles</a> - Dinners Dishes and Desserts</div>
<div class="separator" style="clear: both; text-align: center;">
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Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com4tag:blogger.com,1999:blog-528431060772697449.post-63087736237786284492014-11-06T11:10:00.000-05:002014-11-06T14:55:07.971-05:00cinnamon pumpkin muffins {leftovers club}<br />
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<br />
Ever wonder how an evening without electricity would be?<br />
<br />
That was my evening last night due to my over ambitious husband and some crazy wiring in our apartment. We had this faulty light switch in the kitchen. It worked but you had to press really hard to get the light on. This bothered my husband. He decided to open it up to see if he could fix it.<br />
<br />
Resulting in no electricity for the entire night.<br />
<br />
To his credit he did restore the electricity the following day but it was a bit touch and go there - considering the fact that my son's 5th birthday party is this Saturday and we're having it at our house.<br />
<br />
But what I want to say is that I really enjoyed being without electricity for the evening (we were able to plug in our fridge and had one light in the kitchen). Not being able to check my email was kind of pleasant. I need to try that more often.<br />
<br />
In preparation for many a bake sale I am envisioning in my future, I have made cinnamon pumpkin muffins for this month's Left Overs Club. They are seasonal and lovely. I hope Kathia @ <a href="http://basicndelicious.com/" target="_blank">Basic and Delicious</a> likes them.<br />
<br />
<b>Cinnamon Pumpkin Muffins</b><br />
Makes 12, adapted from <a href="http://smittenkitchen.com/blog/2006/10/promise-keeper-pumpkin-eater/" target="_blank">Smitten Kitchen </a><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>1 1/2 cups white whole wheat flour</li>
<li>1 teaspoon baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 teaspoon table salt</li>
<li>1 teaspoon pumpkin-pie spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon
fresh nutmeg + 1/4 teaspoon ginger + pinch of ground cloves and
allspice)</li>
<li>1 1/3 cup pumpkin*</li>
<li>1/3 cup vegetable oil</li>
<li>2 large eggs</li>
<li>1 1/4 cups granulated sugar </li>
<li>1/2 tablespoon granulated sugar</li>
<li>1/2 teaspoon cinnamon</li>
</ul>
*Take a small pumpkin and halve it and seed it. Place halves skin up on a lightly oiled cookie sheet. Roast at 400 F for 35-45 minutes. Scoop flesh out of skin. Blend until smooth.<br />
<br />
<i>Instructions</i><br />
<ol>
<li>Preheat oven to 350. Line muffin tins with papers.</li>
<li>Whisk dry ingredients in medium bowl. Mix in a large bowl pumpkin, eggs, oil, and sugar. Mix in dry ingredients until just combined. </li>
<li>Divide between muffin cups. Mix left over sugar and cinnamon and sprinkle over batter. Bake for 25-30 minutes, until puffed up.</li>
</ol>
<br />
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Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com2tag:blogger.com,1999:blog-528431060772697449.post-68561113196957883592014-10-22T16:56:00.000-04:002014-10-22T16:56:08.356-04:00apple turnovers<div class="separator" style="clear: both; text-align: center;">
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<br />
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<br />
I have been writing this blog for a little over 4 years. It began as a way to express my joy of baking and my ability to learn how to cook. You see, I started off not being a very good cook, and not wanting to know how to be one. I trusted my partners to make our daily sustenance. In fact an ex-boyfriend called me recently, he'd seen my blog posts and queried, "So, now you cook?<b></b><br />
<b><br /></b>
So, now I cook. But my husband makes the lion share of the meals. He makes dinner almost every day and I am eternally grateful for it<b>. </b>I am slowly learning ho to make things without a step by step recipe to follow, and it is a huge relief. I am living proof that anyone can learn how to cook. And feel so much better for it.<br />
<br />
I have always been a baker, but never been able to make flaky pie crust... until now. The trick, I discovered a few weekends ago, is do not mix the butter in. Do no use a food processor. Use two knives and keep it chunky. It will melt when cooked and become the wonderful crust you wish for. Truth.<br />
<br />
<b>Apple Turnovers</b><br />
Makes 15, adapted from Mark Bittman's How to Cook Everything cook book<br />
<br />
<i>Filling Ingredients </i><br />
<ul>
<li>4 tart apples, cored, peeled, and grated</li>
<li>Juice of 1/2 lemon</li>
<li>Zest of 1/2 lemon</li>
<li>1/3 cup sugar</li>
<li>1 tablespoon flour</li>
<li>1 teaspoon cinnamon</li>
</ul>
<i>Crust Ingredients </i><br />
<ul>
<li>Scant 2 cups all purpose flour</li>
<li>3 tablespoons sugar</li>
<li>3/4 teaspoon salt </li>
<li>15 tablespoons unsalted butter</li>
<li>6 tablespoons ice water</li>
</ul>
<i>Instructions</i><br />
<ol>
<li> Combine dry crust ingredients. Add butter, cut into small bits. Take two butter knives and chop up butter further until they resemble peas.</li>
<li>Add water one tablespoon at a time and work together with hands until combined. Place in fridge for 1/2 hour or freezer for 10 minutes.</li>
<li>Meanwhile, combine all filling ingredients. Taste and add more sugar, cinnamon or lemon as needed.</li>
<li>Roll out dough to 1/4 thickness. Cut into 4-inch squares, or any shape that works.</li>
<li>Place 1-2 tablespoons of filling in center of each square, cover with dough. Score on top two or three times for air vents. Brush with water and sprinkle with sugar.</li>
<li>Place on parchment covered baking sheet. Bake at 350F for 40-55 minutes.</li>
<li>Serve hot or room temperature. </li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com3tag:blogger.com,1999:blog-528431060772697449.post-47960140630894591492014-10-18T12:21:00.006-04:002014-10-18T12:21:50.822-04:00real banana pudding<div class="separator" style="clear: both; text-align: center;">
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In the past two months I have had the pleasure of getting to know the parents at my son's new school. The energy and enthusiasm I am witness to as we all work to make a fabulous school even more fabulous is inspiring and awe provoking.<br />
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I have been sitting on every committee meeting I can manage, we've been in conversation about grant writing, discretionary funds, government council members and policies, and through it all we are forming a marvelous community. I feel so fortunate to be a part of this process and to be able to get to know these amazing people.<br />
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Did you see the recent Sunday NYTimes Magazine article written by Mark Bittman about teaching our children to eat well?<b> </b>This has further inspired me to think about how food is presented in schools<b> </b>and how we can offer healthier options for children when they are not under the supervision of their parents. I for one remember using all my lunch money to buy candy and am worried that if the schools do not offer only healthy options children will follow their taste buds and not their parent's guidance. <b></b><br />
<b><br /></b>The fact that the DOE offers chocolate milk as an option, because they are being strong armed by the dairy industry, blows my mind. Hopefully we can remedy these issues. If not for all school than just one at a time.<b> </b><br />
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Now that I am writing this I wonder if my banana pudding recipe would taste okay without the added sugar. I should try it out. I have only tried this with cows milk but I don't see why it couldn't be made with soy or almond.<br />
<br />
<b>Real Banana Pudding</b><br />
Serves 3-4<br />
<br />
<i>Ingredients</i><br />
<ul>
<li>3 ripe bananas</li>
<li>1/4 cup sugar</li>
<li>3 tablespoons corn starch</li>
<li>1 teaspoon vanilla extract</li>
<li>2 cups milk of your choice </li>
</ul>
<i>Instructions</i><br />
<ol>
<li>Mash bananas well.</li>
<li>Combine dry ingredients in a saucepan.<i> </i>Add wet ingredients. Heat pan on medium heat and stir continuously until pudding boils and thickens. </li>
<li>Pour into bowls and refrigerate until cooled. </li>
</ol>
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Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com2tag:blogger.com,1999:blog-528431060772697449.post-5075434156786175172014-10-13T16:26:00.002-04:002014-10-13T16:26:24.048-04:00easy peasy black bean chili<div class="separator" style="clear: both; text-align: center;">
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<br />I have had a very eventful month. I really do not want to be one of those people who say, No news is good news, but I would have gladly done without the events in question.<br />
<br />
I had the flu. Not your average run-of-the-mill flu. The I-think-I-have-Ebola kind of flu. No bleeding from orifices but a head ache that would split a sequoia trunk.<br />
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A week later my back gave out with sciatica. I was immobile for three days. I started imagining my life in constant pain - and what a pain in the you know what that would make me... then it magically went away.<br />
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And this last Thursday I was in so much pain from my resident 4-cm diameter fallopian tube cyst that I was hospitalized. Okay - maybe TMI. Sorry<br />
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Now I am fine. I am in the country enjoying the last weekend of our summer house before we close for the winter. How things can change on a dime in a few days is amazing. Hurray for change - of the positive variety. And have some chili while we are at it.<br />
<br />
Easy Peasy Black Bean Chili<br />
Serves 2-4<br />
<br />
Ingredients<br />
<br />
<ul>
<li>2 Table sppons canola oil</li>
<li>10 oz can of Black Beans, drained</li>
<li>10 oz can of diced Tomatoes</li>
<li>1 onion, chopped</li>
<li>2-3 garlic cloves, chopped </li>
<li>1 jalapeno pepper, seeded and sliced</li>
<li>1 tablespoon chili powder</li>
<li>I teaspoon cumin powder </li>
<li>Salt to taste</li>
<li>Fresh cilantro leaves</li>
<li>Feta cheese or sour cream and cilantro for garnish</li>
</ul>
Instructions<br />
<ol>
<li> Heat oil in sauce pan. Add onion and cook until translucent. Add garlic and cook until fragrant. Add jalepano pepper and cook briefly.</li>
<li> Add tomatoes and beans and spices and cilantro. Cover and simmer until flavors meld.</li>
<li>Serve hot with feta/sour cream and cilantro leaves.</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com2tag:blogger.com,1999:blog-528431060772697449.post-55009178541792215332014-09-30T12:37:00.004-04:002014-09-30T12:48:19.208-04:00zucchini tomato and sage soup<div class="separator" style="clear: both; text-align: center;">
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Flu season is upon us I was given a heaping dose of it. I kid you not I thought I had Ebola for a moment: my head was exploding with pain.<br />
<br />
Therefore it is time again to bring out the soups. This one fell together nicely and bears repeating. A very simple one-pot preparation with fabulous results. There's nothing like homemade soup when you have a cold...<br />
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<b>Zucchini Tomato Sage Soup</b><br />
Serves 2-4<br />
<br />
Ingredients<br />
<ul>
<li>2 Zucchinis, roughly sliced</li>
<li>1 box grape Tomatoes (or a can of diced tomatoes... or any kind of tomatoes would do)</li>
<li>2 Tablespoons Oil</li>
<li>2-3 teaspoons garlic, roughly chopped</li>
<li>8-10 leaves fresh sage</li>
<li>1-2 cups water </li>
<li>Salt to taste</li>
</ul>
Instructions<br />
<ol>
<li>Heat oil in a large sauce pan on low heat. Add garlic and salt and saute until fragrant. Add zucchini and saute until starts to turn translucent and slightly wilted. Add tomatoes, sage, and water. </li>
<li>Cover and cook until melded. Using a stick blender blend until the consistency you like. You can make it super smooth or leave it chunky. I prefer it chunky.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com0tag:blogger.com,1999:blog-528431060772697449.post-1243346771477464012014-09-22T19:31:00.004-04:002014-09-22T19:31:59.632-04:00smashed pea avocado toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWo8nNjnhiVbkIAJEYxRP8XYtsnkSYG_nVbGLzgI1sgpWoP9Z-BSZIFXzP74bv0Uk4wCibyNDL1ZVPtYKbpfqxWh9tIBly40mPXUZDH3wmGKd9wUhP9ljtLJCXrENdiwIFwhjIkiZ1E6g/s1600/avocado.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWo8nNjnhiVbkIAJEYxRP8XYtsnkSYG_nVbGLzgI1sgpWoP9Z-BSZIFXzP74bv0Uk4wCibyNDL1ZVPtYKbpfqxWh9tIBly40mPXUZDH3wmGKd9wUhP9ljtLJCXrENdiwIFwhjIkiZ1E6g/s1600/avocado.jpg" /></a></div>
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So, word on the street is Avocado Toast is the new Kale Salad, or something like that. It's okay by me. I love a nice smooth avocado on some crunchy, crusty bread.<br />
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This recipe includes some nice Mexican flavors like cilantro and lime. I added a sprinkle of cayenne pepper on top for a little kick.<br />
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And here is a craft my son made up. He wrapped a piece of paper towel with orange tape and said it was a rock. Then he said the rock needed a dinosaur so I made a T-rex. <br />
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Another great way to use this avocado mixture is spread some on a toasted tortilla and place a fried egg on top. <br />
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<b>Smashed Pea Avocado Toast</b><br />
Adapted from <a href="http://food52.com/recipes/8871-smashed-pea-guacamole-with-cilantro-ginger-and-lime" target="_blank">Food52</a><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>1 cup green peas, fresh or thawed</li>
<li>1 large handful of cilantro</li>
<li>1 piece fresh ginger, peeled and chopped</li>
<li>1 lime juiced</li>
<li>2 avocados</li>
<li>1 clove garlic</li>
<li>Salt and pepper and cayenne pepper or any other spice you like</li>
</ul>
Instructions <br />
<ol>
<li>Combine all ingredients in a food processor. Pulse until mostly combined - or how you like. I happen to like mine chunky.</li>
<li>Serve on toast of your choice. Sprinkle with cilantro leaves and spices.</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com2tag:blogger.com,1999:blog-528431060772697449.post-32517040732800502962014-09-10T18:35:00.001-04:002014-09-10T18:35:12.580-04:00plum fruit leather<div class="separator" style="clear: both; text-align: center;">
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School is now in session. </div>
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Whew.</div>
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If you knew what I've gone through to get here you'd understand my long silence. Influenced also by a crashed hard drive and end of summer woes. </div>
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But we don't need to talk about the past. Let's look toward the future. A future of new experiences and all things fall, which can't be bad.</div>
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To celebrate fall I've begun a new kind of cooking.</div>
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In addition to cooking in the kitchen I've begun to make enamel jewelry. After thinking about it for over a year I finally had a private lesson at <a href="http://liloveve.com/" target="_blank">Liloveve</a> with the talented <a href="http://emilieshapiro.com/" target="_blank">Emilie Shapiro</a> and I am now hooked. Expect to see more jewelry in future posts... and hopefully a new Etsy shop.</div>
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Another thing I've been wanting to do for a long time is make fruit leather. I figure now is the time since every parent is casting around their kitchen for something relatively healthy and low maintenance to throw into the lunch box. The perfect back-to-school snack.<br />
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<b>Plum Fruit Leather</b><br />
<br />
adapted from <a href="http://natashaskitchen.com/2012/09/19/how-to-make-plum-fruit-leather/" target="_blank">Natashia's Kitchen</a><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>Plums</li>
<li>Sugar (optional)</li>
</ul>
<i>Instructions</i><br />
<ol>
<li> Preheat oven to 400. Please washed, halved and pitted plums skin side down on a rimmed baking sheet. Cook for 15-20 minutes, you want to avoid burning them, so check on them.</li>
<li>Puree in food processor. Add sugar to taste or skip it. I tasted the plum puree and decided to go without sugar.</li>
<li>Line same rimmed baking sheet with parchment paper. Pour puree into baking sheet and smooth to level out, you want 1/8 to 1/4 inch thickness.</li>
<li>At this point we are just trying to dry the stuff out and not cook it, so if you have access to open air and sunshine, place it in sun for 2 days. If not, place it in an oven at lowest temp, no higher than 140F. Leave in center shelf for 6-8 hours. Leather is done when it is smooth to touch and not tacky.</li>
<li>Roll up in the parchment paper and cut into sections.</li>
</ol>
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<ol>
</ol>
Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com4tag:blogger.com,1999:blog-528431060772697449.post-3164456587589754212014-08-28T13:02:00.002-04:002014-08-28T13:02:12.602-04:00thai salad with peanut lemon dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugrHtsFhBgzu1ELDbwgGK3gFopNkDT_FCYAgKlECxmar-vd0Bw-HEPLqOAUKYHfBuw9Qe2WWdGWkhdjReFtJqs6bxhkccDCDvzUN_9hiO3NcKZxwajFzVhAkKmswRWXwnWFwST37GoEE/s1600/thaisalad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugrHtsFhBgzu1ELDbwgGK3gFopNkDT_FCYAgKlECxmar-vd0Bw-HEPLqOAUKYHfBuw9Qe2WWdGWkhdjReFtJqs6bxhkccDCDvzUN_9hiO3NcKZxwajFzVhAkKmswRWXwnWFwST37GoEE/s1600/thaisalad.jpg" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<b><br /></b><br />
Back in the City and gearing up for the new school year. We are starting a new school and I am full of apprehension about the great unknown. Certainly it will all work out but the waiting and unknowing is tough.<br />
<br /><br />
So, crispy tofu. Weird concept, right? I mean why are we trying to make something the consistency of a marshmallow all crunchy and crusty on the outside while still creamy warm on the inside... don't answer that.<br />
<br /><br />
This recipe was a success. I was able to get those little wobbly cubes into some form of tasty crispy meal - with flavor like you wouldn't believe. But then, you really can't go wrong with Thai flavors - basil, lime, red chili paste... these are the things dreams are made of.<br />
<br /><br />
Or, if you're my son, a time machine that takes you to the Time of the Dinosaurs is.<br />
<b><br /></b><br />
<b>Thai Salad with Marinated Tofu</b><br />
Adapted from <a href="http://www.shutterbean.com/2014/thai-chopped-salad-with-tofu/#more-28061" target="_blank">Shutterbean</a><br />
<br />
<i>Salad Ingredients</i><br />
<ul>
<li>1 16 oz. package extra firm tofu, drained</li>
<li>1/4 cup low-sodium soy sauce</li>
<li>2 tablespoons rice wine vinegar</li>
<li>2 tablespoons extra virgin olive oil, plus more for broiling</li>
<li>2 tablespoons Thai red chili paste</li>
<li>2 teaspoons sugar</li>
<li>2 heaping cups cubed cucumbers</li>
<li>2 cups green beans, chopped in quarters</li>
<li>2 cups halved cherry tomatoes</li>
<li>1/4 cup loosely packed fresh mint leaves, plus more for garnish</li>
<li>1/2 cup chopped fresh Thai Basil leaves, plus more for garnish</li>
<li>1 medium head </li>
</ul>
<div class="ERSSectionHead">
<b>Peanut Lemon Dressing</b></div>
<div class="ERSSectionHead">
Adapted from <a href="http://www.littlespicejar.com/thai-salad-with-peanut-lime-dressing/" target="_blank">Little Spice Jar </a></div>
<div class="ERSSectionHead">
<br /></div>
<div class="ERSSectionHead">
<i>Dressing Ingredients</i></div>
<ul>
<li class="ingredient spx_inspected_extr spx_global" itemprop="ingredients">¼ cup almond butter </li>
<li class="ingredient spx_inspected_extr spx_global" itemprop="ingredients">2 and ½ tablespoons rice vinegar</li>
<li class="ingredient spx_inspected_extr spx_global" itemprop="ingredients">½ teaspoon sesame oil</li>
<li class="ingredient spx_inspected_extr spx_global" itemprop="ingredients">3 tablespoons lemon juice</li>
<li class="ingredient spx_inspected_extr spx_global" itemprop="ingredients">1 and ½ tablespoons soy sauce</li>
<li class="ingredient spx_inspected_extr spx_global" itemprop="ingredients">2 tablespoons canola oil</li>
<li class="ingredient spx_inspected_extr spx_global" itemprop="ingredients">3 tablespoons sugar</li>
<li class="ingredient spx_inspected_extr spx_global" itemprop="ingredients">2 tablespoons honey</li>
<li class="ingredient spx_inspected_extr spx_global" itemprop="ingredients">½ teaspoon crushed red pepper flakes</li>
<li class="ingredient spx_inspected_extr spx_global" itemprop="ingredients">1 tablespoon minced garlic</li>
</ul>
<i>Instructions</i><br />
<ol>
<li>Place the tofu on a plate and weigh it down with
another heavy plate on top. Set aside to press for 30 minutes.</li>
<li>Meanwhile, to make the marinade, in a medium bowl, whisk together the
soy sauce, rice wine vinegar, olive oil, red chili paste, and sugar
until smooth. When the tofu is ready, dry it with a paper towel and cut
into 1-inch cubes. Add to the bowl with the marinade and toss gently to
coat making sure that all tofu is in one layer in the bowl. Cover, chill and allow to marinate for at least 1 hour, or
overnight.</li>
<li>Preheat the broiler. Arrange the tofu in a single layer on a lightly
oiled, small baking sheet, discarding the marinade. Broil about 6 inches
from the flame for 15 to 18 minutes, turning every 3 minutes or so,
until deeply browned. Make sure to toss lightly so as not to cut into the cubes. </li>
<li>While the tofu broils, make the dressing. Whisk all ingredients in a small bowl.</li>
<li>Assemble salad, add tofu and dressing and enjoy.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com1tag:blogger.com,1999:blog-528431060772697449.post-45508722799268502392014-08-20T15:27:00.002-04:002014-08-20T15:27:17.163-04:00hash browns with poached eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrSX74zH3yQe34bgUb2AzjmBlLkvZBEkfngjMZf1L_NqLeUwhPxhbWSiNY6o-KKfKMDUvgCvcYyZU7o9xkc9GVjrCy2hg5hPTTjC7BwSeBBjTXIp1izMRhxpwEHvp9MvyZ4uyZ9Am1i9I/s1600/hashbrowns.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrSX74zH3yQe34bgUb2AzjmBlLkvZBEkfngjMZf1L_NqLeUwhPxhbWSiNY6o-KKfKMDUvgCvcYyZU7o9xkc9GVjrCy2hg5hPTTjC7BwSeBBjTXIp1izMRhxpwEHvp9MvyZ4uyZ9Am1i9I/s1600/hashbrowns.jpg" height="426" width="640" /></a></div>
<br />
<br />
Who doesn't love warm, smashed, crispy potatoes with cooked eggs on top?<br />
<br />
Maybe a fair amount of people. But a true test of a successful dish in our family - the kid ate it. And he hates potatoes. Which is so strange in and of itself. I mean, who doesn't love... oh, I already said that.<br />
<br />
These potatoes are spiced up with chili powder and sweetened with some sauteed onions. Just perfect, especially now that the weather has turned so darn cold. What's up with that?!<br />
<br />
So. I am reading Infinite Jest, by David Foster Wallace. Described as a 'must read' for anyone interested in having a knowledge of modern literature,
it is, well, daunting. To say the least. But also incredibly engaging
and influential. It really gets under your skin.<br />
<br />
After reading the
passage on how the protagonist sets up his house for a drug induced
binge of cakes and cookies, soda and tubs of chocolate frosting due to
be eaten directly out of the can with a large spoon, I was compelled to
eat not one, but, two large slabs of the chocolate babka I'd purchased the day before from the local Jewish bakery.<br />
<br />
All of which is to say, and maybe this is a stretch, make sure you have something like this hash brown and egg dish around when the indulgent mood strikes. Much better for you than cake, and oh so satisfying.<br />
<br />
Hash Browns With Poached Eggs<br />
Serves 2-4<br />
<br />
<i>Ingredients</i><br />
<ul>
<li>2 tablespoons oil plus more to use while cooking</li>
<li>Small bag tiny potatoes</li>
<li>1/2 white onion, chopped</li>
<li>5 eggs </li>
<li>Salt and pepper</li>
<li>Chili powder</li>
</ul>
Instructions<br />
<ol>
<li> Boil a pot of water with a pinch of salt and the potatoes. Cook until potatoes are tender , or easily pierced with a fork, about 15 minutes. Drain potatoes and smash them flat with the back of a fork.</li>
<li>Heat oil in a large skillet. Cook onions adding a pinch of salt and pepper, until translucent and aromatic, about 5 minutes.</li>
<li>Add potatoes to onion. Mix together, sprinkle with salt and pepper and chili powder. Flatten in the pan and let sit without being disturbed for 5-10 minutes. </li>
<li>Add some oil around the perimeter of the pan and scoop out the potatoes, unsticking them from the bottom of the pan. Turn them over and flatten again to sit and brown the other side.</li>
<li>Form holes in the potatoes and break the eggs into the holes. Cover and cook at lower temp until eggs have set on top but not completely cooked. Depending on how you like your eggs you can cook them longer or shorter.</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com1tag:blogger.com,1999:blog-528431060772697449.post-5291662222445984862014-08-18T11:17:00.003-04:002014-08-18T11:17:52.314-04:00peach cherry pie<div class="separator" style="clear: both; text-align: center;">
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<br />
We've been partaking in the abundant fruit this season. But sometimes we over do it and have more fruit than we can eat in a timely manner.<br />
<br />
And so our Cherry Peach Pie was born. Cherries and peaches are, after all, so much better eaten fresh and raw than in a pie, but how can you waste all that lovely goodness. So, pie it was. And so good too.<br />
<br />
This post was written about a month ago. The season is so unseasonable this year we are all wearing sweaters in August! How bizarre. All of which to say, I am not sure if cherries or peaches are still in season, but here you are. A wonderful pie all the same, and my husband's favorite combination. <br />
<br />
<b>Peach Cherry Pie</b><br />
<br />
<i>Ingredients</i><br />
<ul>
<li>Two crust pie crust </li>
<li>2 cups pitted cherries</li>
<li>2 cups chopped peaches</li>
<li>1/4 cup sugar</li>
<li>2 tablespoons lemon juice </li>
<li>2 tablespoons unsalted butter</li>
<li>2 tablespoons flour</li>
<li>2 tablespoons milk</li>
<li>2 tablespoons sugar </li>
</ul>
<i>Instructions</i><br />
<ol>
<li>Mix together all ingredients except the butter and flour.</li>
<li>Make your pie crust. Line the bottom of a 9-inch pie pan with one crust. </li>
<li>Pour the filling into the pie pan. Dot with pieces of butter and dust with flour.</li>
<li>Place top crust on filling and crimp around edges. Poke holes in the top crust around the pie. Brush with milk and sprinkle with 2 tablespoons sugar.</li>
<li>Place on a baking pan to catch the drips. Put into oven and bake at 375 F for 10 minutes. Lower heat to 350 F and bake another 45-50 minutes, or until pie crust is nicely browned.</li>
<li>Allow to cool a bit to allow filling to gel. Serve warm or cold.</li>
</ol>
<br />
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<br />Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com1tag:blogger.com,1999:blog-528431060772697449.post-54372292161953791372014-08-11T20:48:00.001-04:002014-08-11T20:48:16.262-04:00pie day<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiu6MO3ud4Kfnz4MuV2GAGz8vu9kdHEigwyTV5Wr1UZDvaVrlqIR0-b-2vBi-V6UwupnUzyYekStyJkuUfLWGyXji2GVYN1dY2T8Hbhce1at9_WC4loR3GkytmGgUp0fovdQtMLQ2k0s/s1600/dragonfly.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiu6MO3ud4Kfnz4MuV2GAGz8vu9kdHEigwyTV5Wr1UZDvaVrlqIR0-b-2vBi-V6UwupnUzyYekStyJkuUfLWGyXji2GVYN1dY2T8Hbhce1at9_WC4loR3GkytmGgUp0fovdQtMLQ2k0s/s1600/dragonfly.jpg" height="426" width="640" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I just got back from a five week vacation. <br />
<br />
Coming back to bustling Brooklyn is a bit of a shock. Particularly the size of our tiny apt and difference in the temperature. Being away always allows me to take stock of my life, what is working and what needs work. I generally come to realizations about how to change my life for the better and this was not an exception. Mostly I've come to realize that Europeans know what they're doing. Taking a month off is really essential.<br />
<br />
It is interesting to be back home after a month, particularly in NYC. Thing change so fast. On my way to work today I went to my usual deli for a coffee and the deli was gone - priced out. So sad. I loved their salad bar.<br />
<br />
So, let's catch up. Pull up a chair and tell me what you've been up to this past month. <br />
<br />
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<br />
<br />
While I was away I had loads of excitement. I managed to attend to local hospital not once, but three times. Once for me - I thought I might have Lyme. I did not. The other two for my son whose left foot swelled up after we took out a splinter. Then after four days of antibiotics it swelled up again. He is fine now but it was scary.<br />
<br />
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<br />
<br />
I successfully grew tomatoes on my deck. A first for me.<br />
<br />
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<br />
<br />
We had many a camp fire marshmallow roasting event. S'mores included. <br />
<br />
I've been reteaching myself to play the violin. It is surprisingly
satisfying. I figure if I continue to play a little every day for more
than a year I may just get good enough to perform. We'll see how it goes, but I am hopeful.<br />
<br />
Oh, yes, and we had our annual Pie Day. Here are some of the goodies we devoured.<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com1tag:blogger.com,1999:blog-528431060772697449.post-16307684697225037362014-08-04T16:56:00.005-04:002014-08-04T16:56:54.285-04:00zucchini gazpacho<div class="separator" style="clear: both; text-align: center;">
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I've been in a cooking slump these days. Something about being in the country, where grilling is the norm, makes it harder to come up with innovative dishes. Until I read the NY Times Sunday Magazine where they feature no less than 12 gazpacho recipes. Gotta love a cold soup on a hot summer day.<br />
<br />
As luck would have it I had all the ingredients for this lovely zucchini gazpacho. I substituted pepitas for the pine nuts but the rest is verbatim.<br />
<br />
<div class="recipe-text-wrap">
Zucchini Gazpacho</div>
<div class="recipe-text-wrap">
Serves 1 or 2, from <a href="http://www.nytimes.com/interactive/2014/08/03/magazine/bittman-gazpacho-the-simple-chilled-soup.html?ref=magazine&_r=0" target="_blank">NY Times Magazine, August 3, 2014 </a></div>
<div class="recipe-text-wrap">
<i>Ingredients</i><br />
<ul>
<li>3 medium zucchinis</li>
<li>2 tablespoons oil</li>
<li>1 slice bread</li>
<li>1/4 cup fresh basil</li>
<li>1/4 cup fresh mint</li>
<li>1/4 cup fresh parsley</li>
<li>2 tablespoons olive oil</li>
<li>3 tablespoons fresh lemon juice</li>
<li>1 cup water</li>
<li>Roasted pepitas</li>
</ul>
<i>Instructions</i><br />
<br />
<ol>
<li>Sauté chopped zucchini in oil over medium heat until tender, 15 to 20 minutes; let
cool.</li>
<li>Combine with 1 thick bread slice; <span>¼</span> cup each basil,
parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1
cup water; salt and pepper. </li>
<li>Garnish: Toasted pine nuts.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com0tag:blogger.com,1999:blog-528431060772697449.post-11509376089880952612014-07-22T12:50:00.001-04:002014-07-22T12:50:27.186-04:00tomato basil frittata with homemade wheat berry bread<div class="separator" style="clear: both; text-align: center;">
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There is nothing like growing your own food. So satisfying. Not just because you see it grow from seeds, to flowers, to fruit which then ripen, but because you know exactly what went into it. Why? Because you were there from the start.<br />
<br />
That may be why this frittata was the best I've tasted in a long time. That and the 1/2 cup of grated romano melted on top.<br />
<br />
<b>Tomato Basil Frittata</b><br />
Makes one 8-inch frittata, adapted from Mark Bittman's <a href="http://www.howtocookeverything.com/" target="_blank">How to Cook Everything Cook Book</a><br />
<br />
<i>Ingredients</i><br />
<ul></ul>
<ul>
<li>2 tablespoons canola oil</li>
<li>1/2 onion, chopped</li>
<li>Salt and fresh ground pepper</li>
<li>2 medium-small tomatoes (1 1/2 cups), chopped</li>
<li>5-8 basil leaves, sliced</li>
<li>7 eggs</li>
<li>1/2 cup grated Romano cheese</li>
</ul>
<i>Instructions</i><br />
<ol>
<li>Heat oil in 8-inch skillet. When hot add onion, salt and pepper and cook until soft. Add tomato and lower heat. Cook until dry and reduced. Add basil and stir to combine.</li>
<li>Meanwhile whisk eggs with salt and pepper. Pour eggs into the pan and smooth over vegetables to cover. Add cheese.</li>
<li>Cook undisturbed until mostly firm. To complete setting the eggs place in oven at 350F for 5 minutes.</li>
</ol>
<b>Wheat berry Bread</b><br />
Makes two loaves, adapted from <a href="http://www.breadalone.com/our-books" target="_blank">Bread Alone Cook Book</a><br />
(Bread takes two days to complete - one for the starter and the next for the bread. The starter doesn't take much time to prep, but day two of making bread requires at least 5 hours - I sometimes let the bread ferment over night, if my schedule doesn't allow for making the bread all in one day, and that seems to be okay.) <br />
<br />
<i>Poolish (Starter) Ingredients</i><br />
<ul>
<li>3/4 cup spring water</li>
<li> 1/2 teaspoon dry yeast</li>
<li>1/2 cup all-purpose flour</li>
<li>3/4 cup white whole wheat flour</li>
</ul>
<i>Final Dough Ingredients</i><br />
<ul>
<li>2 1/4 cup spring water</li>
<li>1/2 teaspoon dry yeast</li>
<li>2 3/4 cup white whole wheat flour</li>
<li>1 tablespoon salt</li>
<li>3 14/ - 4 1/4 white whole wheat flour</li>
<li>1 cup whole wheat berries </li>
</ul>
Instructions: Day One<br />
<ol>
<li>Place wheat berries in a medium bowl and cover with spring water. Let sit over night.</li>
<li>Combine water and yeast of poolish. Let stand a minute and then mix to dissolve.</li>
<li>Add poolish flours and stir with a wooden spoon for about 100 strokes. You know you are done when the gluten strands come off the spoon when pressed to the side of the bowl.</li>
<li>Cover with plastic wrap and a dish towel (to keep it dark) and leave over night in a relatively warm place. I use the stove top. </li>
</ol>
Instructions: Day Two<br />
<ol>
<li>Poolish should be bubbly, soupy, and puffy with a wheaty aroma. Place poolish in a large bowl and add final dough water and yeast. Mix to break up the poolish making a uniform consistency.</li>
<li>Add the first amount of flour and drained wheat berries. Stir until combined. Add salt and enough of the rest of the flour to make a thick mass of dough that doesn't stir easily. Turn out onto a floured surface and knead for 15-17 minutes, adding flour as needed. Dough is ready when a small amount pulled away bounces back.</li>
<li>Shape the dough into a ball and cover with oil, turning it in the bowl to cover all the sides. Cover the bowl with plastic wrap and a dish towel and place in a warm spot for fermentation, until doubled in volume, about 2-3 hours. Dough is ready when you push your finger in and it leaves a dent.</li>
<li>Deflate the dough by pushing in the center and pulling up on the sides. Place on a floured surface and cut into two equal pieces. Gently flatten each piece with the palm of your hand, pressing the bubbles out. Shape each piece into balls. Place loaves on a wooden surface and cover with a damp, clean dish towel until doubled in size, about 2 hours.</li>
<li>Heat oven to 450F one hour before you are going to bake. Oven rack should be in the middle of oven.</li>
<li>Carefully place loaves onto a baking sheet, one at a time - I used a pizza pan - trying not to deflate them too much. </li>
<li>Place in oven and spray inside with water to create steam. Quickly close the oven to capture the steam and bake for 3 minutes. Repeat the water spray and bake for another 15-20 minutes. Lower temperature to 400 and bake for another 15-20 minutes, until the bread is golden brown. You can tell if it is done by patting its bottom. If it sounds hollow it is done.</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com1tag:blogger.com,1999:blog-528431060772697449.post-77251999322321086452014-07-09T18:59:00.001-04:002014-07-10T16:32:22.802-04:00vanishing oatmeal raisin cookies<div class="separator" style="clear: both; text-align: center;">
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So, one week into my month long vacation in the country and I am exhausted. Partly due to the fact that I spent three hours working from home, partially due to the fact that my husband went back to the city to do a job and won't be back upstate until Friday - the longest time we've been apart.<br />
<br />
With all the trouble of getting things ready for my leave taking I forgot all about the <a href="http://food-ramblings.com/the-leftovers-club/" target="_blank">Leftovers Club</a>. So, I made some oatmeal cookies and sent them from here to Norma over at <a href="http://www.allspiceandnutmeg.com/" target="_blank">Allspice and Nutmeg</a>. Recipe was from the oatmeal box (adapted, of course) and package was sent from the local post office, just two blocks walk away.<br />
<br />
You may be saying, Oatmeal cookies <i>again</i>!? I know, I know, but they are sooo good and have become my go-to treat: healthy, just enough sweetness to stave off that craving... and I made these cookies in mini muffin tins. I think it adds something to them, don't you?<br />
<br />
<b>Vanishing Oatmeal Raisin Cookies</b><br />
Makes 30-35 mini muffin cookies, adapted from Quaker Oats Quick 1-Minute Oatmeal container<br />
<br />
<i>Ingredients</i><br />
<ul>
<li>1/2 stick butter (1/4 cup)</li>
<li>3/4 cup light brown sugar</li>
<li>2 eggs</li>
<li>1 teaspoon vanilla</li>
<li>1 1/2 white whole wheat flour</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon cinnamon</li>
<li>1/2 teaspoon salt</li>
<li>1 1/2 cups oatmeal</li>
<li>1 cup raisins</li>
</ul>
Instructions<br />
<ol>
<li>Cream butter and sugar in a large bowl until light. </li>
<li>Add eggs and vanilla and beat well.</li>
<li>Add flour, baking soda, cinnamon, and salt. Combine well.</li>
<li>Add oats and raisins.</li>
<li>Drop one tablespoon of dough in each ungreased mini muffin tin.</li>
<li>Bake at 350F for 8-10 minutes, or until browned on the edges. Cool completely. </li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgqij5lkiydoT7-u4d-AwXdsDSOh4PoGBdKFKhUua4jHzoId_1fLw4ZtNwYPBE4XTEQGEs-6txLBj8k6lgL3M20qnsPVa69vBXagVtGhKgU4Htc3JkWYeBKsae6wC2ZcbK5l7t5GIPb8/s1600/apple.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgqij5lkiydoT7-u4d-AwXdsDSOh4PoGBdKFKhUua4jHzoId_1fLw4ZtNwYPBE4XTEQGEs-6txLBj8k6lgL3M20qnsPVa69vBXagVtGhKgU4Htc3JkWYeBKsae6wC2ZcbK5l7t5GIPb8/s1600/apple.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">frozen pineapple, apple, mint, water</td></tr>
</tbody></table>
<br />
I have had a lot of inspiration lately from various people in my life. <br />
<br /><br />
My sister-in-law came to visit and I got to witness her daily routine at almost 70 years - which includes yoga every day and eating an organic raw vegan diet. She looks amazing. I was impressed. <br />
<br /><br />
As a result, and the crazy hot weather we've been having, I have not been making food all that much lately. But one thing I have been making an awful lot of is smoothies.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkro4Xch4QRXp1AH50MzMeBUdQTkDtO-jpYbHS-tmlOgXc0jRkNguh1jBgHQ1vNPxpiP4QFoY0ulql5QJs8ZT_t9nnFQmfkJP3oZTKZnlbx8iJ-Q19bljXGmbKAOYRygdPzhWQuPZkrx0/s1600/greensmoothie.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkro4Xch4QRXp1AH50MzMeBUdQTkDtO-jpYbHS-tmlOgXc0jRkNguh1jBgHQ1vNPxpiP4QFoY0ulql5QJs8ZT_t9nnFQmfkJP3oZTKZnlbx8iJ-Q19bljXGmbKAOYRygdPzhWQuPZkrx0/s1600/greensmoothie.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cucumber, blueberries, green apple, soy milk, frozen pineapple</td></tr>
</tbody></table>
<br />
<br />
Ever since my doctor told me one good way to loose weight was to stop drinking juice, that if you want a fruit eat a fruit, and if you're thirsty drink water, I've eliminated it from my diet. I don't have it in house unless as a sweet treat for special occasions. This goes for my son too. We try to stay away from juice boxes as a convenience, and opt for plain old water.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWhbxbNCaBlTVqaFYtw2IzbxPTXAE4bS8c9EIWwAaiP5KWpodJeAJL8sZHoYOjRg61Kdx1crExxrNHNNSddM0T0QaWPqXnfYHtGKR1Fnu-KflyOD-rJKJfgEeCwBUaR5WTueTXj-Zero/s1600/cherry.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWhbxbNCaBlTVqaFYtw2IzbxPTXAE4bS8c9EIWwAaiP5KWpodJeAJL8sZHoYOjRg61Kdx1crExxrNHNNSddM0T0QaWPqXnfYHtGKR1Fnu-KflyOD-rJKJfgEeCwBUaR5WTueTXj-Zero/s1600/cherry.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cherries, soy milk, banana</td></tr>
</tbody></table>
Even so, I have witnessed major changes in a number of my friends and family members health. Therefore I've brought the smoothie into my diet. Every morning I am making one for breakfast. Different than juice since the fiber remains from the fruit and veggies you use, but super convenient. Just whirr it in the blender and go.<br />
<br /><br />
I've been using frozen fruit and adding bits of fresh fruit, or cucumber and a few leaves of mint, plus almond butter or even cacao powder upon occasion and some sort of liquid, either water or soy milk, but sometimes coconut milk too. There is no rule. It varies every time.<br />
<br />
So check out what's in your fridge and whip up a frothy cool breakfast drink. Totally satisfying and healthy. Who can beat that?? <br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWzbKauAUhdeHp4h3qs0uNKRGQvHNWXXr1RNQupHY8Q5uNNh-qCO87NLPWPN3KhqQ7lnbX63l89eExprXH_kVHUoaYCa-guh77RyjpAr2KTkj7z1rs83nL-Hova7lqNIWJgCoeZBB0AQ/s1600/blueberry.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWzbKauAUhdeHp4h3qs0uNKRGQvHNWXXr1RNQupHY8Q5uNNh-qCO87NLPWPN3KhqQ7lnbX63l89eExprXH_kVHUoaYCa-guh77RyjpAr2KTkj7z1rs83nL-Hova7lqNIWJgCoeZBB0AQ/s1600/blueberry.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">frozen blueberries, frozen mango, mint leaves, soy milk</td></tr>
</tbody></table>
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<br />Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com1tag:blogger.com,1999:blog-528431060772697449.post-82413101055667466232014-06-25T21:21:00.001-04:002014-06-25T21:21:07.140-04:00fresh fig tartine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwNQxqChs36vbhhsRDbqDivmrK6nLUyDUDab4MUTgddDkbZIxbIj7eSS3J-d1reWvt4dE3lSTUBc7AbGVJEF0DmT2hlcdnpqBXksKX6UQyPnGEjh5yAX3xmhDEITXswn88KbRfyeB9usk/s1600/figs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwNQxqChs36vbhhsRDbqDivmrK6nLUyDUDab4MUTgddDkbZIxbIj7eSS3J-d1reWvt4dE3lSTUBc7AbGVJEF0DmT2hlcdnpqBXksKX6UQyPnGEjh5yAX3xmhDEITXswn88KbRfyeB9usk/s1600/figs.jpg" /></a></div>
<br />
You really can't go wrong with fresh figs. Now that they are available, I urge you to get as many boxes as you can carry and devour every last one. They are that good.<br />
<br />
This is a nice way to compliment their sticky sweetness. The cottage cheese lends a salty, sour element that works really well with the fig.<br />
<br />
<b>Fresh Fig Tartine</b><br />
Serves One<br />
<br />
<i>Ingredients</i><br />
<ul>
<li>2 fresh figs, sliced</li>
<li>Bread of your choice (I have a nice hearty fruit and nut loaf)</li>
<li>Cottage cheese</li>
</ul>
<i>Instructions </i><br />
<ol>
<li>Spread cottage cheese on bread slices. Place fig slices on top.</li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnjbrajyPap6qVR5wukWXxZA6mYoZYKCvPYLwOSk8byq7G1UpG2Z81lR9pfrnWzoq0YJ_e1baBbwvm6aFmRQrmqIJOva3sp-ABB6MBOcdxCkJn72iaEhsiS_9Ew58XDOTRAxF8X_T-LA/s1600/peachtartine.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnjbrajyPap6qVR5wukWXxZA6mYoZYKCvPYLwOSk8byq7G1UpG2Z81lR9pfrnWzoq0YJ_e1baBbwvm6aFmRQrmqIJOva3sp-ABB6MBOcdxCkJn72iaEhsiS_9Ew58XDOTRAxF8X_T-LA/s1600/peachtartine.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<a href="http://meadowscooks.blogspot.com/2013/08/peach-and-feta-tartine.html" target="_blank">Peach and Feta Tartine</a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vDWqQV8V-5IobBAeY5N4neh5yMp-htgUNWYTND_BkNd24uI97LD835do8KpCG2CQvDWfG9FRrv72oLgt8azWCDohyphenhyphenWzhLZZRBPW3Npddh80iRanlLNpxaeICHzAdIJdunuUCNacNUyE/s1600/tomato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vDWqQV8V-5IobBAeY5N4neh5yMp-htgUNWYTND_BkNd24uI97LD835do8KpCG2CQvDWfG9FRrv72oLgt8azWCDohyphenhyphenWzhLZZRBPW3Npddh80iRanlLNpxaeICHzAdIJdunuUCNacNUyE/s1600/tomato.jpg" height="394" width="640" /></a></div>
<div style="text-align: center;">
<a href="http://meadowscooks.blogspot.com/2013/03/pistachio-cilantro-pesto-tartine.html" target="_blank"><br /></a></div>
<div class="post-title entry-title" itemprop="name" style="text-align: center;">
<a href="http://meadowscooks.blogspot.com/2013/03/pistachio-cilantro-pesto-tartine.html" target="_blank"><span style="font-weight: normal;">Pistachio Cilantro Pesto Tartine</span></a></div>
<div class="post-title entry-title" itemprop="name" style="text-align: center;">
<br /></div>
<div class="post-title entry-title" itemprop="name" style="text-align: center;">
<span style="font-weight: normal;">And from around the blogosphere:</span></div>
<div class="post-title entry-title" itemprop="name" style="text-align: center;">
<br /></div>
<div class="post-title entry-title" itemprop="name" style="text-align: left;">
<span style="font-weight: normal;"><a href="http://www.thekitchn.com/open-faced-10-tartine-recipes-recipe-roundup-177248" target="_blank">10 Tartine Recipes - The Kitchn</a></span></div>
<div class="post-title entry-title" itemprop="name" style="text-align: left;">
<br /></div>
<div class="post-title entry-title" itemprop="name" style="text-align: left;">
<span style="font-weight: normal;"><a href="http://joanne-eatswellwithothers.com/2013/07/recipe-summer-squash-tartines-with-ricotta-rosemary-and-lemon.html" target="_blank">Summer Squash Tartine With Ricotta - Eats Well With Others </a></span></div>
<div class="post-title entry-title" itemprop="name" style="text-align: left;">
<span style="font-weight: normal;"></span><br /><a href="http://ohsheglows.com/recipage/?recipe_id=6052928" target="_blank">Ultimate 4-Layer Vegan Sandwich - Oh She Glows</a></div>
<div class="post-title entry-title" itemprop="name" style="text-align: left;">
<a href="http://www.latartinegourmande.com/2007/04/11/a-tartine-lunch-with-salad-dejeuner-de-tartines-et-de-salade/" target="_blank"><br /></a></div>
<div class="post-title entry-title" itemprop="name" style="text-align: left;">
<a href="http://www.latartinegourmande.com/2007/04/11/a-tartine-lunch-with-salad-dejeuner-de-tartines-et-de-salade/" target="_blank">Prosciutto, Radish and Honey Tartine - La Tartine Gourmande</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHDBt_wIqMYwmqqZ3KZ77dWbTv94winVDjwTyffTq3O1L8fMTHhLDJb9BE5zg1f7s7KA9EZo_riasMB-emtgqOy8AJGxH80DkiWLZmR_QiomYLZNQA0gK1KcvjTVR3xSKeUEV-XJEIing/s1600/figs1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHDBt_wIqMYwmqqZ3KZ77dWbTv94winVDjwTyffTq3O1L8fMTHhLDJb9BE5zg1f7s7KA9EZo_riasMB-emtgqOy8AJGxH80DkiWLZmR_QiomYLZNQA0gK1KcvjTVR3xSKeUEV-XJEIing/s1600/figs1.jpg" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com4tag:blogger.com,1999:blog-528431060772697449.post-88236487626688482952014-06-24T11:27:00.001-04:002014-06-24T11:27:13.253-04:00breakfast french toast custard<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiaYauPzwiwbOihRZGrfurjs73yZPVvHG07iRUV01e1MBZYM3UhZOT9bbxm2Z4uNkzNoNDdIGIL6hshFzl1axNet3ax_MtfPMM10l35xTImPYyU5oFG1s102jtRA7FBHrkeyB_6LGNQQY/s1600/custard.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiaYauPzwiwbOihRZGrfurjs73yZPVvHG07iRUV01e1MBZYM3UhZOT9bbxm2Z4uNkzNoNDdIGIL6hshFzl1axNet3ax_MtfPMM10l35xTImPYyU5oFG1s102jtRA7FBHrkeyB_6LGNQQY/s1600/custard.jpg" /></a></div>
<br />
In an effort to lose weight - yes, I said it - I was thinking of ways I can have my breakfast and eat it too.<br />
<br />
Here's what I came up with - French Toast <i>sans</i> the toast. Or toast <i>ontheside</i>, which I think is code for 'no thanks.'<br />
<br />
<b>Breakfast French Toast Custard</b><br />
Serves One<br />
<br />
<i>Ingredients</i><br />
<ul>
<li>2 tablespoons oil</li>
<li>1 egg</li>
<li>1/2 cup soy milk </li>
<li>Dash cardamom</li>
<li>Dash vanilla extract</li>
<li>Dash sugar</li>
<li>2-3 pieces of in-season fruit, chopped</li>
</ul>
<i>Instructions</i><br />
<ol>
<li>Whisk all ingredients except oil and fruit together. Heat oil in a frying pan until water sizzles when splashed in it. </li>
<li>Pour ingredients into pan and let sit, turning a bit to get the uncooked top spread out and cooked. Once the top has set scrape out with a spatula. I was hoping this would come out in one piece but it was too sticky. </li>
<li>Add chopped fruit and enjoy.</li>
</ol>
<div style="text-align: center;">
Here are some other Eggy Breakfast ideas:</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrBY93NXIcPewXQFvP422pM0aGyd2QSrLPsiJ5M1gwSY5YzlCmfKmmOY_ou7kDh2U_s8c6sGKs5iXgCU6vY-ncuQolCVIKo3Zgfq_1R4wgEhsN470GXhRzi__RpoqZz0w7XEqqXjq74g/s1600/poblano1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSrBY93NXIcPewXQFvP422pM0aGyd2QSrLPsiJ5M1gwSY5YzlCmfKmmOY_ou7kDh2U_s8c6sGKs5iXgCU6vY-ncuQolCVIKo3Zgfq_1R4wgEhsN470GXhRzi__RpoqZz0w7XEqqXjq74g/s1600/poblano1.jpg" /></a></div>
<div style="text-align: center;">
<a href="http://meadowscooks.blogspot.com/2013/08/stuffed-breakfast-poblanos.html" target="_blank">Stuffed Breakfast Poblanos</a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKcKpZAwCdPbm8hXpTgkpRRk-1nQkzexX13g4eHu77vjYg0z95fRZLyOwInI4phNHLN5CRXXf1sWp4DvubqN8E3PmfGAzyAOh92UGQDSAEbUNPs4O2UpP7X-m9BhEeE5E3Lmx7lK29bWg/s1600/zucchini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKcKpZAwCdPbm8hXpTgkpRRk-1nQkzexX13g4eHu77vjYg0z95fRZLyOwInI4phNHLN5CRXXf1sWp4DvubqN8E3PmfGAzyAOh92UGQDSAEbUNPs4O2UpP7X-m9BhEeE5E3Lmx7lK29bWg/s1600/zucchini.jpg" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://meadowscooks.blogspot.com/2013/09/zucchini-and-egg-breakfast-muffins.html" target="_blank"> Zucchini and Egg Breakfast Muffins</a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSCY4Aq0CYnhL1WuCo3V3f5NUjwg_UnUkaSQSiOIU00cZumMP7AYiFG5CUZEMtMLR4N9UuGX19t47HoGISzXRe7dFqXMEM0A3IjhXBHa15BEc1ot3NY-RrmD1hjamW3nM6RrTkFdMwKM/s1600/eggs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSCY4Aq0CYnhL1WuCo3V3f5NUjwg_UnUkaSQSiOIU00cZumMP7AYiFG5CUZEMtMLR4N9UuGX19t47HoGISzXRe7dFqXMEM0A3IjhXBHa15BEc1ot3NY-RrmD1hjamW3nM6RrTkFdMwKM/s1600/eggs.jpg" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://meadowscooks.blogspot.com/2012/12/baked-egg-and-avocado.html" target="_blank">Baked Egg and Avocado</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Here are eggy breakfasts from around the blogosphere:</div>
<div style="text-align: center;">
<br /></div>
<div class="entry-title">
<a href="http://joanne-eatswellwithothers.com/2014/06/homemade-quick-pickled-jalapenos-hard-boiled-eggs.html" target="_blank"><span style="font-weight: normal;">Joanne Eats Well With Others - Homemade Quick-Pickled Jalapenos on Hard-Boiled Eggs</span></a></div>
<div class="entry-title">
<br /></div>
<div class="entry-title">
<a href="http://acozykitchen.com/spaghetti-squash-egg-baskets/" target="_blank"><span style="font-weight: normal;">Cozy Kitchen - Spaghetti Squash Egg Baskets</span></a></div>
<div class="entry-title">
<br /></div>
<div style="text-align: left;">
<a href="http://joythebaker.com/2011/09/eggy-breakfast-pizza/" target="_blank"> Joy the Baker - Eggy Breakfast Pizza</a></div>
<div style="text-align: left;">
<br /></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_REdHiC4xA90AG9d26ED1rnrh573FSOpTD3WIZg53Su0hQWxtgYwJCgI2Jg_QRojWS2YmXfPYVkjbqBlhVEtpKC6_KeMMME-LyMj2WSVuYAPkZoNCRzg3R2Hx6dBATzVFUel4ktvn3g0/s1600/custard1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_REdHiC4xA90AG9d26ED1rnrh573FSOpTD3WIZg53Su0hQWxtgYwJCgI2Jg_QRojWS2YmXfPYVkjbqBlhVEtpKC6_KeMMME-LyMj2WSVuYAPkZoNCRzg3R2Hx6dBATzVFUel4ktvn3g0/s1600/custard1.jpg" height="470" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com0tag:blogger.com,1999:blog-528431060772697449.post-20535982634959575972014-06-19T10:34:00.001-04:002014-06-19T10:34:44.151-04:00almond butter and raspberry jam bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivK49WXgKTQhHQy4QJo8zt_r8qUjQHYKJHYQyDQP1dH6-IX7ttZn80DIKdycbIR98KWckatN7XtUKne8dCTPZ6H45N7hFj37mgluBGOESnDBt2cN9XCorpVdLLAwaqfl5DV_TCiryUEyE/s1600/peanuts1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivK49WXgKTQhHQy4QJo8zt_r8qUjQHYKJHYQyDQP1dH6-IX7ttZn80DIKdycbIR98KWckatN7XtUKne8dCTPZ6H45N7hFj37mgluBGOESnDBt2cN9XCorpVdLLAwaqfl5DV_TCiryUEyE/s1600/peanuts1.jpg" /></a></div>
<br /><br />
On the heels of Father's Day my son had his stepping up celebration. True I am proud of my son and all his accomplishments, but it is so sad to think that this year has come to a close and the wonderful class he had, with all his friends and the most wonderful teacher, is ending. The ceremony was so cute. The kids sang a number of songs and were each awarded a certificate, with Pomp and Circumstance playing. I cried.<br />
<br /><br />
I saw PB&J bars over at <a href="http://joanne-eatswellwithothers.com/" target="_blank">Joanne's blog</a> and knew I'd have to try them. I ended up going with the Bon Appetit recipe only because it makes enough for an 8x8 pan - the pan I own. They are super yummy - and not too sweet. The perfect treat for stepping up to any occasion.<br />
<br />
<br />
<b>Almond Butter and Raspberry Jam Bars </b><br />
Makes 8x8 pan of bars, adapted from <a href="http://www.bonappetit.com/recipe/peanut-butter-and-jelly-bars" target="_blank">Bon Appetit</a><br />
<br />
<i>Ingredients</i><span class="ingredient"><span class="name" itemprop="ingredients"></span>
</span>
<br />
<ul class="ingredients">
<li>
<span class="ingredient">
<span class="quantity">1 1/2</span>
<span class="unit">cups</span>white whole wheat<span class="name" itemprop="ingredients"> flour</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/2</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">baking powder</span></span></li>
<li><span class="ingredient"><span class="name" itemprop="ingredients"></span></span>1/4 teaspoon salt
</li>
<li>
<span class="ingredient">
<span class="quantity">3/4</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">smooth almond butter</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">3/4</span>
<span class="unit">cup</span><span class="name" itemprop="ingredients"> golden brown sugar</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1/2</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">(1 stick) unsalted butter, room temperature</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit"></span>
<span class="name" itemprop="ingredients">large egg</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">1</span>
<span class="unit">teaspoon</span>
<span class="name" itemprop="ingredients">vanilla extract</span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">3/4</span>
<span class="unit">cup </span>raspberry jam(preserves is nicer)<span class="name" itemprop="ingredients"></span>
</span>
</li>
<li>
<span class="ingredient">
<span class="quantity">2/3</span>
<span class="unit">cup</span>
<span class="name" itemprop="ingredients">coarsely chopped salted roasted peanuts</span></span></li>
</ul>
<i>Instructions</i><br />
<ol>
<li>Preheat oven to
350°F. Line 8x8x2-inch metal baking pan with parchment paper, leaving
2-inch overhang around edges and pressing firmly into corners and up
sides of pan.</li>
<li>Whisk flour, baking powder,
and 1/4 teaspoon salt in small bowl. </li>
<li>Using electric mixer, beat peanut
butter, sugar, and butter in large bowl until smooth. Add egg and
vanilla; beat on low speed until smooth. Add flour mixture; beat on low
speed just to blend. Transfer half of dough to prepared pan (about scant
1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using
fingertips, press dough evenly onto bottom of pan. Spread jam over in
even layer. Remove dough from freezer; using fingertips, break into
grape-size pieces and scatter over jam layer. Sprinkle chopped nuts
over.
</li>
<li>Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3sQwD9tU5aQdHCyE3EhcRHryawLQNzn_ijmRMjQxhGdzl-yD8_hhqaPB_HZ5AB1WBuWx62BuPDIerZtUWOLzk7JKnxoP1c1_2MdbGcEnlHSVQ0t_M1yvSrqX8cBoAIijvvcI6xjst88/s1600/peanuts.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3sQwD9tU5aQdHCyE3EhcRHryawLQNzn_ijmRMjQxhGdzl-yD8_hhqaPB_HZ5AB1WBuWx62BuPDIerZtUWOLzk7JKnxoP1c1_2MdbGcEnlHSVQ0t_M1yvSrqX8cBoAIijvvcI6xjst88/s1600/peanuts.jpg" height="426" width="640" /></a></div>
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<ol>
</ol>
Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com1tag:blogger.com,1999:blog-528431060772697449.post-85215013027145766712014-06-17T10:55:00.002-04:002014-06-18T10:47:20.797-04:00stone fruit salad with lemon honey dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCC-fRGFjr4nZnAWGMQEwuQJ4PnsdsRulRX2XIzCgm3EhVrHp2mSjSCKWeADnuOGX95L6_npn2UeD0CH8oqHDTsz4CesQQm-xOu1tN2btMm0pPSww_nt6PH_YagLdx_-4SjolRQ_rDqkk/s1600/fruitsalad1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCC-fRGFjr4nZnAWGMQEwuQJ4PnsdsRulRX2XIzCgm3EhVrHp2mSjSCKWeADnuOGX95L6_npn2UeD0CH8oqHDTsz4CesQQm-xOu1tN2btMm0pPSww_nt6PH_YagLdx_-4SjolRQ_rDqkk/s1600/fruitsalad1.jpg" /></a></div>
I don't know about you but summertime hits and my interest in being in kitchen plummets. Here is a lovely non-recipe that requires zero stove time. Just throw whatever looks ripe into a bowl and add that delicious elixir dressing and you're all set!<br />
<br />
<b>Stone Fruit Salad with Lemon Honey Dressing</b><br />
Serves 1-4<br />
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Ingredients<br />
<ul>
<li>2 apricots, sliced and pitted</li>
<li>One peach, sliced and pitted</li>
<li>One plum, sliced and pitted</li>
<li>1/3 English cucumber, thinly sliced</li>
<li>One orange, peeled and sliced</li>
</ul>
Dressing Ingredients<br />
<ul>
<li>Juice of 1/2 lemon</li>
<li>1 Tablespoon honey</li>
</ul>
Instructions<br />
<ol>
<li>Combine all fruit and cucumber in a medium bowl. Mix dressing together in a small bowl and add it to fruit.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com1tag:blogger.com,1999:blog-528431060772697449.post-85491446151016530742014-06-16T14:28:00.002-04:002014-06-16T14:28:50.191-04:00chocolate scones<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglX1n1zeoJGHka_3o-xyXRMDGXutg2mRQA_RjswtU5kQT7sfgX25U7RSizb7hawmAQuiky3fHiqNoyuN4m22bs8XtQBI5E4GjQCOMqkt0zhwgFNK_OYaPh9AHF5KyEXAakWUQZlX-wy_A/s1600/chocolate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglX1n1zeoJGHka_3o-xyXRMDGXutg2mRQA_RjswtU5kQT7sfgX25U7RSizb7hawmAQuiky3fHiqNoyuN4m22bs8XtQBI5E4GjQCOMqkt0zhwgFNK_OYaPh9AHF5KyEXAakWUQZlX-wy_A/s1600/chocolate.jpg" height="426" width="640" /></a></div>
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<span style="font-family: inherit;">Friday was one of those days. You know the ones. It poured all morning and my clothes were drenched. Then I sat in an air conditioned office for hours on end becoming a human popsicle.</span><br />
<br />
<span style="font-family: inherit;">But then... a ray of sunshine. I had a free facial at Aveda scheduled at lunch time. I went in with a sour attitude. The air was on in the store and I immediately stated that I would not be able to stay for my appointment due to the frigid conditions in the store. But the woman behind the counter said very sweetly, "We can turn it off if you'd prefer." </span><br />
<br />
<span style="font-family: inherit;">What?? I was taken aback. I didn't want to make anyone else uncomfortable. But she assured me it was no problem. And I had the most luxurious 20 minutes in recent memory. No purchases required.</span><br />
<br />
<span style="font-family: inherit;">So, if you are having a horrible day schedule a ray of sunshine for your lunch time. So worth it! Even when you get drenched all over again on the way home.</span><br />
<span style="font-family: inherit;"></span><br />
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<span style="font-family: inherit;"><b>Chocolate Scones</b></span><br />
<span style="font-family: inherit;">Makes 8 scones, from <a href="http://www.peasandcrayons.com/2013/08/dreamy-dark-chocolate-scones.html" target="_blank">Peas and Crayons</a></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>Ingredients</i></span><br />
<ul>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">1 cup unbleached all-purpose flour</span></span><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"> </span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">3/4 cup unbleached white-wheat all-purpose flour</span></span><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"> </span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">1/4 cup cacao powder</span></span><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"> </span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">1/2 cup granulated sugar</span></span><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"> </span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">1 Tablespoon baking powder</span></span><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"> </span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">1/4 teaspoon baking soda</span></span><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"> </span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">1/4 teaspoon salt</span></span><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"> </span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">1/4 cup </span><i style="color: #222222;">cold </i><span style="background-color: white; color: #222222;">unsalted butter</span></span><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"> </span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">1/2 cup soy milk </span></span><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"> </span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">2 Tablespoon instant espresso powder</span></span><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"> </span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">1 large egg</span></span><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"> </span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">1 teaspoon pure vanilla extract</span></span><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"> </span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">3/4 cup dark chocolate chips</span></span></li>
</ul>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><i>Instructions</i></span></span><br />
<ol>
<li><span style="font-family: inherit;">
Preheat oven to 400F. Line a baking sheet with parchment paper.</span></li>
<li><span style="font-family: inherit;">In a large mixing bowl, stir together dry ingredients:
flour, sugar, baking powder, baking soda, and salt. </span></li>
<li><span style="font-family: inherit;">Grate butter with the largest setting. This is such a great way to get the butter incorporated. </span></li>
<li><span style="font-family: inherit;">
Add the espresso powder to your dairy and stir to dissolve. </span></li>
<li><span style="font-family: inherit;">In a small bowl, whisk your egg and combine with
the espresso milk and vanilla. </span></li>
<li><span style="font-family: inherit;">Use a fork to move the
flour mixture to the sides of the bowl, making a hole in the middle,
then pour the egg mixture into the center. Stir until just moistened,
then fold/knead in the chocolate chips. With the dough still in the bowl, knead for 3-5 strokes. At this point
the dough will seem less crumbly and more like a typical dough. Grab a
sheet of parchment paper and lightly sprinkle with flour to prevent
sticking. Gently knead your until smooth, trying not to exceed 10-12
total strokes if possible. Shape into a 7 inch circle on your baking
sheet and cut into 6-8 wedges.</span></li>
<li><span style="font-family: inherit;">Bake on the center rack at 400F for 10-20 minutes, using a toothpick to
test the center. </span></li>
</ol>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUfMTRl6330ButFxzorQNXTpisA7DNSDcGphIUFyQB-hiF8iovlFpSR0YOvqw3yC-inh-7wUxWZrgZ29w43uhpXm4Kfw_l-knW8IN71fo5pcosyBNh77cuis952pNCFuYNdWbbQ0RTQk/s1600/chocolate1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUfMTRl6330ButFxzorQNXTpisA7DNSDcGphIUFyQB-hiF8iovlFpSR0YOvqw3yC-inh-7wUxWZrgZ29w43uhpXm4Kfw_l-knW8IN71fo5pcosyBNh77cuis952pNCFuYNdWbbQ0RTQk/s1600/chocolate1.jpg" /></a></span></div>
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Anonymoushttp://www.blogger.com/profile/04493309637506360236noreply@blogger.com4