tag:blogger.com,1999:blog-59136926567684668552024-03-14T04:23:10.862-06:00Invited to DinnerA little blog about cooking and creativity.Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.comBlogger175125tag:blogger.com,1999:blog-5913692656768466855.post-54716717739651467672015-10-25T12:29:00.001-06:002015-10-25T12:29:55.273-06:00Pumpkin Muffins<b><span style="color: #660000;">It's pumpkin season! You can see everything pumpkin at every grocery store. So here is my contribution to pumpkin season....pumpkin muffins. These are based off the recipe in The Natural Cook by Tom Hunt. They are flavorful and moist...the only bad part is that they don't last long. Next time I would consider making a double batch so there are more of them and so that they use up more pumpkin, though the pumpkin flavor comes right on through.</span></b><br />
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<b><span style="color: #660000;">So go celebrate the autumn with some freshly made pumpkin muffins. They are a hit with anyone who likes moist pumpkin muffins or bread.</span></b><br />
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<u><b><span style="color: #660000;">Pumpkin Muffins</span></b></u></div>
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<b><span style="color: #660000;">1 cup pureed pumpkin</span></b></div>
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<b><span style="color: #660000;">4 tablespoons unsalted butter</span></b></div>
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<b><span style="color: #660000;">3/4 cup spelt flour (or whole wheat)</span></b></div>
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<b><span style="color: #660000;">1/3 cup raw cane sugar</span></b></div>
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<b><span style="color: #660000;">1 large egg, beaten</span></b></div>
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<b><span style="color: #660000;">1 1/2 teaspoons baking powder</span></b></div>
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<b><span style="color: #660000;">1/4 teaspoon baking soda</span></b></div>
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<b><span style="color: #660000;">1/2 teaspoon allspice</span></b></div>
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<b><span style="color: #660000;">3 tablespoons Greek yogurt</span></b></div>
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<b><span style="color: #660000;">1 teaspoon cinnamon</span></b></div>
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<b><span style="color: #660000;">Preheat oven to 350F. Butter 12-16 muffin tin cups (depending on how much batter you place in each spot). Sprinkle flour into the muffin tin and tap out excess.</span></b><br />
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<b><span style="color: #660000;">Beat the butter and sugar for a couple of minutes until light and fluffy. Add the egg, flour, baking powder, baking soda, all spice, yogurt, pumpkin and half of your cinnamon. Stir together until well incorporated.</span></b><br />
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<b><span style="color: #660000;">Fill the muffin cups about half full and bake for about 20-25 minutes. Remove from oven and from the muffin tin. Melt a little butter and brush the top of the muffins. Then sprinkle with remaining cinnamon (with some sugar) for some sweetness and crunch.</span></b><br />
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<b><span style="color: #660000;">These are best warm from the oven, but will keep a couple of days (if not eaten) in an air tight container.</span></b><br />
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Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-3330430413911974942015-08-22T18:31:00.000-06:002015-09-04T16:20:32.607-06:00Sugar Cookie Rollouts<b><span style="color: #274e13;">This is the best recipe for sugar cookies I have found. It is the one my grandma, aunt and mom all use when they bake rollouts. Here are some <a href="http://invitedtodinner.blogspot.com/2010/10/sugar-cookie-rollouts-halloween-style.html" target="_blank">photos</a>. I have a ton of different cookie cutters, so I make these cookies throughout the year. Not only is the dough just wonderful to eat by itself, but they almond and vanilla flavors shine once baked. Plus, you can use whatever frosting you like best or even better make your own. When I am being lazy I used store bought cream cheese flavored as it compliments the almond flavor well.</span></b><br />
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<b><span style="color: #274e13;"><u>Sugar Cookie Rollouts</u><o:p></o:p></span></b></div>
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<b><span style="color: #274e13;">1 1/2 cups powdered sugar</span></b></div>
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<b><span style="color: #274e13;">1 cup butter, softened</span></b></div>
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<b><span style="color: #274e13;">1 teaspoon vanilla</span></b></div>
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<b><span style="color: #274e13;">1/2 teaspoon almond extract</span></b></div>
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<b><span style="color: #274e13;">1 egg</span></b></div>
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<b><span style="color: #274e13;">2 1/2 cups flour</span></b></div>
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<b><span style="color: #274e13;">1/2 teaspoon baking soda</span></b></div>
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<b><span style="color: #274e13;">1 teaspoon cream of tartar (sometimes I omit this if I don't have any)</span></b></div>
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<b><span style="color: #274e13;">granulated sugar</span></b></div>
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<b><span style="color: #274e13;">Beat powdered sugar and butter until creamed. Stir in vanilla, almond and egg. Stir in flour, baking soda and cream of
tartar (if using). Cover and refrigerate
for at least 2 hours (until firm).
(Sometimes I leave it overnight.)</span></b></div>
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<b><span style="color: #274e13;">Heat oven to 375 F. Roll half
the dough at a time. You want it about
1/8 inch thick on lightly floured counter.
Cut into shapes. Place about 2
inches apart on a ungreased cookie sheet.
Sprinkle with sugar or wait until baked and cooled to frost. Bake for 7-8 minutes or until just turning
light brown. Remove from the cookie
sheet to a wire rack until cooled.</span></b></div>
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Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-4881076052506242102015-08-22T18:00:00.000-06:002015-08-22T18:00:03.594-06:00Blackberry Muffins<div class="separator" style="clear: both; text-align: center;">
<b><span style="color: #351c75;">I like to collect berries whenever I can find them in good condition and on sale. I freeze them for future use, which works out great when I have them throughout part of the winter as it brings back memories of the warm weather that brings so many good fruits and vegetables. I also like to freeze blueberries as they freeze exceptionally well. Plus, both blackberries and blueberries can be used from frozen without the need to thaw beforehand. Though blackberries are still available fresh, I used frozen ones here as I wanted to rotate my stock and not leave the older ones still sitting in the freezer. Plus, I like to add a lot of berries to anything that requests them as the juice add both flavor and moisture. This recipe is adapted from at home in the whole food kitchen and comes together quickly. I made smaller muffins than the recipe originally called for as I find them very filling, but you can easily make larger one if you so desire!</span></b></div>
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<u><b><span style="color: #351c75;">Blackberry Cornmeal Muffins</span></b></u></div>
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<b><span style="color: #351c75;">1 1/2 tablespoon ground chia seeds</span></b></div>
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<b><span style="color: #351c75;">1/2 cup almond milk</span></b></div>
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<b><span style="color: #351c75;">1/3 cup yellow cornmeal (I used fine ground)</span></b></div>
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<b><span style="color: #351c75;">1 1/2 cups spelt flour</span></b></div>
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<b><span style="color: #351c75;">3/4 tablespoon baking powder</span></b></div>
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<b><span style="color: #351c75;">1/2 cup ground almonds (almond meal)</span></b></div>
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<b><span style="color: #351c75;">zest of 1 orange</span></b></div>
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<b><span style="color: #351c75;">1/2 cup orange juice (from the orange you just zested)</span></b></div>
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<b><span style="color: #351c75;">1/3 cup coconut oil (melted)</span></b></div>
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<b><span style="color: #351c75;">1/3 cup maple syrup</span></b></div>
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<b><span style="color: #351c75;">1 tablespoon vanilla extract</span></b></div>
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<b><span style="color: #351c75;">1/4 teaspoon salt</span></b></div>
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<b><span style="color: #351c75;">3 cups blackberries</span></b></div>
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<b><span style="color: #351c75;">Preheat oven to 350 F. Line a muffin pan with silicone lines (or you can use paper ones too). Set aside.</span></b></div>
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<b><span style="color: #351c75;">Whisk ground chia seeds and almond milk together in a medium bowl. Let rest for 10 minutes to thicken. In a medium bowl, place the cornmeal, spelt flour and baking powder. Add the almond meal and whisk to combine to break up any lumps. Add the orange zest, orange juice, coconut oil, maple syrup, vanilla and salt to the chia seed and almond milk mixture. Whisk to combine. Add the dry ingredients and stir just until combined. Add the blackberries and stir until evenly distributed.</span></b></div>
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<b><span style="color: #351c75;">Spoon the batter into the muffin cups, filling to the top (as they won't expand much). Bake for about 25-30 minutes, but this depends on how many you are making. If you are making bigger muffins, you will need an extra 5 minutes or so. Bake until a toothpick inserted into the middle comes out clean. Remove from oven and let sit for 5 minutes before serving (or transfer to a wire rack to cool). Like most baked goods, these are best the day baked, but will last a couple of days if left in an air tight container, but just left on my counter they disappeared quickly. (This made about 16 smaller muffins.)</span></b></div>
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<br />Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-71483184716715000452015-07-30T10:21:00.000-06:002015-07-30T10:21:39.210-06:00Apple Fritters<div class="separator" style="clear: both; text-align: center;">
<b><span style="color: #274e13;">Recently, since I have had more time, I have been reading more cookbooks. Also, I have been craving something fried. So bring the two together and you have apple fritters. This is a bit odd for me to make since I don't like cooked apples, but the apples bits are small and nicely speckled throughout the fritters. This recipe is adapted from one in Cook's Country. The nice thing about these is that it is a small recipe and therefore I didn't feel bad about making them and trying to figure out what to do with the leftovers. I quite like treats like this or other baked goods, but don't like that most baked goods make so much that two people can't possibly eat as much as the recipe makes. But I am pretty sure my co-workers don't complain when I bring extra goodies to work. All the better when it is a surprise and they walk into the break room with something good to start the day.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWOWxMQf3Ov0U-jNzOgqvpWyHoSH5OVudvPCcHmvDmfEe4GUnbhukWVz5qtfRmMNbn-ULvpabLLYsHV0yYWyNl4tH1YPDQjUi4P9dnNMpvHeZ1bwNOVOWp6x0T2EH4eT4W399IV62UaKf/s1600/P7261047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="color: #274e13;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWOWxMQf3Ov0U-jNzOgqvpWyHoSH5OVudvPCcHmvDmfEe4GUnbhukWVz5qtfRmMNbn-ULvpabLLYsHV0yYWyNl4tH1YPDQjUi4P9dnNMpvHeZ1bwNOVOWp6x0T2EH4eT4W399IV62UaKf/s320/P7261047.JPG" width="320" /></span></b></a></div>
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<b><span style="color: #274e13;">This recipe came together quickly. When frying the fritters, they stuck together really well so that there was very little cleaning of the oil to worry about, so I can easily reuse the oil for another batch at a later time or some other delicious treat which may appear here as well in the next few months. Plus, you only need one apple to put these together. For your next fried craving, try some apple fritters.</span></b></div>
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<u><b><span style="color: #274e13;">Apple Fritters</span></b></u></div>
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<b><span style="color: #274e13;">1 granny smith apple, peeled, cored and cut into small pieces</span></b></div>
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<b><span style="color: #274e13;">1 cup flour</span></b></div>
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<b><span style="color: #274e13;">3 tablespoons sugar</span></b></div>
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<b><span style="color: #274e13;">1/2 tablespoon baking powder</span></b></div>
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<b><span style="color: #274e13;">1/2 teaspoon salt</span></b></div>
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<b><span style="color: #274e13;">1 teaspoon cinnamon</span></b></div>
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<b><span style="color: #274e13;">1/4 teaspoon nutmeg (freshly ground is better)</span></b></div>
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<b><span style="color: #274e13;">6 tablespoons orange juice (or apple juice or cider)</span></b></div>
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<b><span style="color: #274e13;">1 egg, lightly beaten</span></b></div>
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<b><span style="color: #274e13;">1 tablespoon unsalted butter, melted</span></b></div>
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<b><span style="color: #274e13;">3 cup canola oil for frying</span></b></div>
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<u><b><span style="color: #274e13;">Glaze (if desired)</span></b></u></div>
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<b><span style="color: #274e13;">1 cup powdered sugar</span></b></div>
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<b><span style="color: #274e13;">2 tablespoons apple cider</span></b></div>
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<b><span style="color: #274e13;">1/4 teaspoon ground cinnamon</span></b></div>
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<b><span style="color: #274e13;">1/8 teaspoon nutmeg</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFeMLAx8lyP2cdGcQQsXwgz9oHC7aROxGrL-KULCXqDZI0UpcYZhBuARMk9aNKEQXVJK-Oa59MnLC77JrvJN5SchX7aqNSon1Hf9uPGbkV6qFRkmXk-Y44FXf6QGeEowpLRIU92hvd3J9/s1600/P7261040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="color: #274e13;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFeMLAx8lyP2cdGcQQsXwgz9oHC7aROxGrL-KULCXqDZI0UpcYZhBuARMk9aNKEQXVJK-Oa59MnLC77JrvJN5SchX7aqNSon1Hf9uPGbkV6qFRkmXk-Y44FXf6QGeEowpLRIU92hvd3J9/s320/P7261040.JPG" width="320" /></span></b></a></div>
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<b><span style="color: #274e13;">Spread the apples in a single layer on paper towels to thoroughly dry them off. In a medium bowl combine the flour, sugar, baking powder, salt, cinnamon and nutmeg in a large bowl. In a small bowl, whisk together orange juice, egg, and melted butter. Stir apples into the flour mixture. Stir the orange juice mixture into the flour and apple mixture.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkq6UrhjWLUR70Z1sucLt_BIdzbT0rKBPEYyBtyB0re_bw7UqUKfjPfS-x1f_ulnudF50C_mUpH2VY-zyXeuAQTZ93qdSN1H-AQCSslnr_DWchhJAn2ykfhhbFGtW5pqnMS71KEp7QeZK/s1600/P7261042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="color: #274e13;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkq6UrhjWLUR70Z1sucLt_BIdzbT0rKBPEYyBtyB0re_bw7UqUKfjPfS-x1f_ulnudF50C_mUpH2VY-zyXeuAQTZ93qdSN1H-AQCSslnr_DWchhJAn2ykfhhbFGtW5pqnMS71KEp7QeZK/s320/P7261042.JPG" width="320" /></span></b></a></div>
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<b><span style="color: #274e13;">Set a wire rack over paper towels. Heat oil in a dutch oven or similar pot until 350 F. Divide batter into 5 equal portions. Place batter into the heated oil and smooth the top. Be sure to keep the temperature between 325 and 350. Fry until golden brown, about 3 minutes per side. Transfer to the wire rack to cool. </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOADfQY9SBEYpnPO7HhXq2YEpUrPBJZQS3wfYSSFvSxdC3quMdlySrMJ6i6Fqjg_LUBJeNEiHtq42jQrPZ6RD1AEJeNBrnQv-mNSsGwyGqWXtLlaV9nmcKC3cLWhVsobxR_QbQQtajHQia/s1600/P7261044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="color: #274e13;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOADfQY9SBEYpnPO7HhXq2YEpUrPBJZQS3wfYSSFvSxdC3quMdlySrMJ6i6Fqjg_LUBJeNEiHtq42jQrPZ6RD1AEJeNBrnQv-mNSsGwyGqWXtLlaV9nmcKC3cLWhVsobxR_QbQQtajHQia/s320/P7261044.JPG" width="320" /></span></b></a></div>
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<b><span style="color: #274e13;">If you are using the glaze, whisk together sugar, cider, cinnamon and nutmeg until smooth. Top each fritter with about 1 tablespoon glaze. Let set for about 10 minutes before serving.</span></b></div>
<br />Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-39216513716815891662015-07-29T11:41:00.000-06:002015-07-29T11:41:19.923-06:00Grains, Greens and Scrambled Eggs<div class="separator" style="clear: both; text-align: center;">
<b><span style="color: #660000;">Since I have been on my farro kick all summer, I have made this greens and grains dish many times for breakfast throughout the summer. It started out to be a cooler summer, so a nice warm dish which comes together so quickly was just what I was craving many times this summer. It is a filling dish with the protein and grains, but also gives that boost of greens which I often crave. This is another recipe adapted from Whole Grain Mornings, but there are so many grains to try that you can easily substitute whatever you have been cooking recently as long as you have some leftover!</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2aT32-W10AVBpN3MlGFiSVceqpW1EVov_eldkDn079HPmc30wLCC-nyGIvvGEx5PFNPstOay4OQ3U-lK7xaq9YVPTBP4-V8WNJxqKnxY8aCpgaQZ4sSUAHfDl6SNDknSprm6CNdqf3PW/s1600/P7080885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="color: #660000;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2aT32-W10AVBpN3MlGFiSVceqpW1EVov_eldkDn079HPmc30wLCC-nyGIvvGEx5PFNPstOay4OQ3U-lK7xaq9YVPTBP4-V8WNJxqKnxY8aCpgaQZ4sSUAHfDl6SNDknSprm6CNdqf3PW/s320/P7080885.JPG" width="320" /></span></b></a></div>
<u><b><span style="color: #660000;">Greens and Grains</span></b></u><br />
<b><span style="color: #660000;">1-2 large eggs, beaten</span></b><br />
<b><span style="color: #660000;">1 tablespoon milk</span></b><br />
<b><span style="color: #660000;">1-2 pinches salt</span></b><br />
<b><span style="color: #660000;">1 tablespoon olive oil</span></b><br />
<b><span style="color: #660000;">1 green onion, finely chopped</span></b><br />
<b><span style="color: #660000;">2 cloves garlic, minced</span></b><br />
<b><span style="color: #660000;">1/2 cup (or as much as desired) packed greens (I like arugula or spinach)</span></b><br />
<b><span style="color: #660000;">1/4 cup cooked whole grains (I used farro, but barley or wheat berries would be good)</span></b><br />
<b><span style="color: #660000;">1 tablespoon chives, chopped</span></b><br />
<b><span style="color: #660000;">salt and pepper to taste</span></b><br />
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<b><span style="color: #660000;">In a small bowl, whisk together milk, salt and egg(s). Heat about 1/2 tablespoon of the olive oil over medium heat. When the oil is hot, add the green onion and garlic and cook for about 1 minute. Add the remaining 1/2 tablespoon oil then the grains and greens. Cook until warmed throughout, about 3-5 minutes. Decrease heat to low and add the egg mixture. Stir until they are cooked, 2-3 minutes. Remove from heat, add pepper and salt to taste. Add the chopped chives.</span></b><br />
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<b><span style="color: #660000;">Serves 1, but can easily doubled to serve two.</span></b><br />
<br />Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-24659952107386159052015-07-28T16:32:00.000-06:002015-07-28T16:46:08.600-06:00Blueberry Breakfast Bars<b><span style="color: #351c75;">I love fruit, but one of the most versatile fruits that I love are blueberries. They are sweet and are easy to freeze. In fact, I stock up in summer so I can use them all winter long. This recipe using blueberries is adapted from Whole Grain Mornings. It combines my love of blueberries with my love of eating breakfast. Sometimes I want something sweet, but sometimes I want something savory. There are both here. These particular blueberry breakfast bars remind me of the not so great bars you can buy in the store, except these are much better for you and just taste that much better!</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4FnHTDA8G4IfhaqD0Vw8dQmjg4jZlyp2FOfKG2sA79SmzR-1FMfM4X77HFXC8bv7e9DXQc3x3ucLX4exIEqn_2Sjo00zTL15be9wURqvEOwp7v7gMoZ2DgFgkxG_7UDbjnGSsVeybnm5/s1600/P7180958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><b><span style="color: #351c75;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4FnHTDA8G4IfhaqD0Vw8dQmjg4jZlyp2FOfKG2sA79SmzR-1FMfM4X77HFXC8bv7e9DXQc3x3ucLX4exIEqn_2Sjo00zTL15be9wURqvEOwp7v7gMoZ2DgFgkxG_7UDbjnGSsVeybnm5/s320/P7180958.JPG" width="320" /></span></b></a></div>
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<u><b><span style="color: #351c75;">Blueberry Breakfast Bars</span></b></u><br />
<b><span style="color: #351c75;">3 cups fresh blueberries</span></b><br />
<b><span style="color: #351c75;">1/4 cup natural cane sugar</span></b><br />
<b><span style="color: #351c75;">3 tablespoons flour</span></b><br />
<b><span style="color: #351c75;">2 tablespoons from 1/2 a fresh squeezed lemon</span></b><br />
<b><span style="color: #351c75;">1 tablespoon freshly grated lemon zest</span></b><br />
<b><span style="color: #351c75;">1 teaspoon water</span></b><br />
<b><span style="color: #351c75;">1 1/4 cup rolled oats</span></b><br />
<b><span style="color: #351c75;">3/4 cup sliced almonds, toasted</span></b><br />
<b><span style="color: #351c75;">1/4 cup sesame seeds, toasted</span></b><br />
<b><span style="color: #351c75;">3/4 cup wheat flour</span></b><br />
<b><span style="color: #351c75;">1/2 cup brown sugar</span></b><br />
<b><span style="color: #351c75;">1 teaspoon cinnamon</span></b><br />
<b><span style="color: #351c75;">1 teaspoon salt</span></b><br />
<b><span style="color: #351c75;">3/4 teaspoon baking powder</span></b><br />
<b><span style="color: #351c75;">1 large egg, beaten</span></b><br />
<b><span style="color: #351c75;">8 tablespoon cold unsalted butter</span></b><br />
<b><span style="color: #351c75;">3-4 tablespoon ice water</span></b><br />
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<b><span style="color: #351c75;">Preheat oven to 350 F. Butter an 8 inch pan.</span></b><br />
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<b><span style="color: #351c75;">For the filling: In a saucepan, combine the berries, sugar, flour, lemon juice, lemon zest, and water. Stir over medium heat until the mixture begins to simmer. Continue stirring until berries begin to break down and sauce thickens, about 3-5 minutes. Remove from heat.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1y47xbw2hfJESJ3rSCvpNyIJ16wByY21lGUajb8wopXAWqmo9gXhVqwe7pvxpM7aMtpQSvhJoAatMjK6R3aytizf8DXr7TT7n5Y3uXvP6YT-lz0YzPlKr-UD7EYKKyv0xREAvW8ZwB6HF/s1600/P7180952.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><b><span style="color: #351c75;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1y47xbw2hfJESJ3rSCvpNyIJ16wByY21lGUajb8wopXAWqmo9gXhVqwe7pvxpM7aMtpQSvhJoAatMjK6R3aytizf8DXr7TT7n5Y3uXvP6YT-lz0YzPlKr-UD7EYKKyv0xREAvW8ZwB6HF/s320/P7180952.JPG" width="320" /></span></b></a><br />
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<b><span style="color: #351c75;">For the crust: In a food processor pulse together rolled oats, almonds, sesame seeds until they are chunky, about 30 seconds. Add the flour, brown sugar, cinnamon, salt, and baking powder and pulse a few times more. Add the egg and butter and pulse until the mixture is the consistency of large crumbs.</span></b><br />
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<b><span style="color: #351c75;">To assemble: Press half the crust mixture into the prepared pan. Pour the berry filling on top and spread evenly. Scatter the remainder of the crust mixture across the top.</span></b><br />
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<b><span style="color: #351c75;">Bake until the top is golden brown, about 30 minutes. Let cool completely in the pan. Slice into bars.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqloTvXlc5ljXm8DczQSMW8Or0I-Nug4Z7OEUjkFCJCbfpc3CPMpclK22TnQZ8GJss4gvy6PIp4jusamaudHza0MqQuDtbeyS2_14S6LYy_wKGvpG77CL8Y9_HgmYBNoo8tGxjaicmdp2s/s1600/P7180955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqloTvXlc5ljXm8DczQSMW8Or0I-Nug4Z7OEUjkFCJCbfpc3CPMpclK22TnQZ8GJss4gvy6PIp4jusamaudHza0MqQuDtbeyS2_14S6LYy_wKGvpG77CL8Y9_HgmYBNoo8tGxjaicmdp2s/s320/P7180955.JPG" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-44513234810667971112015-07-28T12:33:00.001-06:002015-07-28T12:33:09.648-06:00Pesto Stuffed Flank Steak<div class="separator" style="clear: both; text-align: center;">
<span style="color: #073763;"><b>I am not a big meat eater, though at times the mood strikes me for a really good steak. This recipe is for a grilled flank steak which is perfect for summer, particularly because it is stuffed with basil and parsley which are in season in your own back yard right now. Throw it on the grill with your favorite grilled vegetable(s) and you have yourself a quick meal which doesn't require you to turn on your oven in the already hot summer.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3uu9lFGVdK_3gSTF759lIZx2FvHOj82g4y3d3nwiMk0CjI4LGW2s9AJJK2pQq9Sdo3G50Yjs3dRthZXNgaOORL4NPN_2Zxdw7JZYQHgZzdN9MjbGqk6y2TstaDRcF-s1YHpVgjNCC1RF/s1600/flank+steak-23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #073763;"><b><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3uu9lFGVdK_3gSTF759lIZx2FvHOj82g4y3d3nwiMk0CjI4LGW2s9AJJK2pQq9Sdo3G50Yjs3dRthZXNgaOORL4NPN_2Zxdw7JZYQHgZzdN9MjbGqk6y2TstaDRcF-s1YHpVgjNCC1RF/s320/flank+steak-23.jpg" width="320" /></b></span></a></div>
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<span style="color: #073763; font-size: x-small;"><b>Adapted from a recipe in the cookbook Canal House Cooks every day by Hamilton and Hirsheimer.</b></span></div>
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<u><span style="color: #073763;"><b>Pesto stuffed Flank Steak</b></span></u></div>
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<span style="color: #073763;"><b>2 loosely packed cups basil leaves</b></span></div>
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<span style="color: #073763;"><b>2 cloves garlic, peeled</b></span></div>
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<span style="color: #073763;"><b>3 anchovy fillets</b></span></div>
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<span style="color: #073763;"><b>1/2 cup Parmesan</b></span></div>
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<span style="color: #073763;"><b>2 lb. flank steak</b></span></div>
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<span style="color: #073763;"><b>For the pesto, puree the basil, parsley, garlic and anchovy fillets in a food processor. Add the Parmesan and pulse a couple of more times. Use right away on the flank steak or remove to a small bowl and cover (as air will turn the pesto dark).</b></span></div>
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<span style="color: #073763;"><b>Butterfly the flank steak, opening the steak as you slice, but stop about 1/2 inch from cutting the steam into two pieces. Press the meat flat. Season both sides with salt and pepper. Spread the pesto onto the meat, leaving about 1 inch space all around the edges. Roll up the steak and tie with kitchen string every two inches. Wrap in plastic until ready to grill.</b></span></div>
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<span style="color: #073763;"><b>Preheat the grill so it is medium hot. Place the steak on the grill and turn it until it is browned on all sides, about 10 minutes. Remove from the flame, but remain on the grill and let rest for about 10 more minutes. Place steak on a cutting board and let rest another 10 minutes before slicing into 1-2 inch rounds.</b></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-90933918806660798452015-07-27T18:41:00.001-06:002015-07-27T18:41:27.484-06:00Sesame Seed Farro Bowl with Cucumbers<b><span style="color: #4c1130;">In my search to use more whole grains, I came across the cookbook the whole food kitchen by amy chaplin. This recipe uses one of my favorite grains, farro, as the basis for the salad. The best part is that the only cooking required is the farro and it can be done in advance since it is a room temperature or cold salad. The sesame seeds in this recipe make it smell deliciously nutty (though there aren't any nuts) and the soy sauce adds a bit of a salty flavor with more depth. It also keeps well so you can eat this again and several days later after cutting up additional tomatoes and cucumbers. It has become one of the salads for the summer as I have already made it several times. If you like farro, you should try this one out.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSuBJ3EBpq6CXmbeJouTrXJM-QAQhrvJ9Z9jF5opmjSCprTzLzFJxVCuqdcfnOhD4LBs9ddwJnerbz5xqcFNsdyd58hRJup6R1W0jLqYawwYN9oPbfcj3CtjZsLuD2EWFEwA06CgxJM4L/s1600/P7130937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="color: #4c1130;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSuBJ3EBpq6CXmbeJouTrXJM-QAQhrvJ9Z9jF5opmjSCprTzLzFJxVCuqdcfnOhD4LBs9ddwJnerbz5xqcFNsdyd58hRJup6R1W0jLqYawwYN9oPbfcj3CtjZsLuD2EWFEwA06CgxJM4L/s320/P7130937.JPG" width="320" /></span></b></a></div>
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<u><b><span style="color: #4c1130;">Parsley Farro Salad with Sesame Seeds</span></b></u><br />
<b><span style="color: #4c1130;">2 1/2 cups cooked farro, cooled</span></b><br />
<b><span style="color: #4c1130;">1 1/2 teaspoons red wine vinegar with pomegranate (or just red wine vinegar)</span></b><br />
<b><span style="color: #4c1130;">1 1/2 tablespoons rice vinegar</span></b><br />
<b><span style="color: #4c1130;">1 teaspoon light soy sauce (or 1/2 teaspoon tamari)</span></b><br />
<b><span style="color: #4c1130;">3/4 tablespoon olive oil</span></b><br />
<b><span style="color: #4c1130;">3 tablespoon toasted sesame seeds</span></b><br />
<b><span style="color: #4c1130;">1 scallion, finely chopped (more for garnish or reserve some for garnish)</span></b><br />
<b><span style="color: #4c1130;">1/2 cup finely chopped flat leaf parsley (and a little more for garnish)</span></b><br />
<b><span style="color: #4c1130;">1 - 1 2/c cups cherry tomatoes, halved</span></b><br />
<b><span style="color: #4c1130;">1 medium cucumber, diced</span></b><br />
<b><span style="color: #4c1130;">Additional olive oil or flax oil drizzled on top to serve (if desired)</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxriCVDBu-8WU56RlBPAakVRYyZmR0VAFXtLydDNoKHuCM57FdDUPmjE2I-0aRJrCuYM_ZfAaJKHj0JWI36C7r1j51RGuPlq4RCCVXnn3lDdhYNHErKkTUy_Vg0KUy202YVwTjKx2tBk3K/s1600/P7130934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><b><span style="color: #4c1130;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxriCVDBu-8WU56RlBPAakVRYyZmR0VAFXtLydDNoKHuCM57FdDUPmjE2I-0aRJrCuYM_ZfAaJKHj0JWI36C7r1j51RGuPlq4RCCVXnn3lDdhYNHErKkTUy_Vg0KUy202YVwTjKx2tBk3K/s320/P7130934.JPG" width="320" /></span></b></a></div>
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<b><span style="color: #4c1130;">Place cooled farro in a medium-large bowl. Sprinkle red wine vinegar, rice vinegar, soy sauce and olive oil over the farro and stir to combine. Add toasted sesame seeds, parsley, and scallions. Mix again. Season to taste with additional soy sauce. Spoon into bowls and top with cherry tomatoes, cucumbers, additional parsley, additional scallions. Drizzle (if desired) with flax or olive oil and serve. (Serves 3-4)</span></b><br />
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Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-29366242067949619322015-07-09T10:43:00.000-06:002015-07-09T10:43:50.334-06:00Tortilla Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIZLMMvjoUoqdjjQ-_NU5DP4O_Gdjnv6o3LlaLrBpBWi-e58i7lShk1izVo8mLsRJvrW0k9kGmutextuAzK6xrFkosv0LpCqzP4f1D4v1jkr2HKmwmlJmZEsSd15kdeIY9hCCSfFeOtDF/s1600/P7070878.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIZLMMvjoUoqdjjQ-_NU5DP4O_Gdjnv6o3LlaLrBpBWi-e58i7lShk1izVo8mLsRJvrW0k9kGmutextuAzK6xrFkosv0LpCqzP4f1D4v1jkr2HKmwmlJmZEsSd15kdeIY9hCCSfFeOtDF/s320/P7070878.JPG" width="320" /></a><br />
<b><span style="color: #4c1130;">Somewhere I was introduced to chicken tortilla soup. I have since been obsessed with finding what I believe is the best tortilla soup. I still haven't found it because this one is a vegetarian (or easily can be) version. I think I will have to try it with chicken to see if it approaches what I have in my head as the perfect chicken tortilla. At any rate, this recipe based off one in Thug Kitchen, is a delicious, hearty soup. I have been feeling the need for something filling and warm since the days have been rainy and cool. This satisfies my desires for hearty, healthy and warm. I love seeing the piles of cut vegetables just waiting to be turned into something else entirely. Sometimes when I am grocery shopping I wonder how vegetables have gotten so expensive, but when you compare to any single piece of meat, they aren't. So buying a pile of them and then dicing them and cooking all the colors together is just so satisfying that I do it all over again in a different combination. So when we are craving a hearty vegetable soup, this one works well and it comes together quickly. Give it a try!</span></b><br />
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<u><b>Tortilla Soup</b></u></span><br />
<b><span style="color: #4c1130;">serves 4-6</span></b><br />
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<b>1 yellow onion, diced</b></span><br />
<b><span style="color: #4c1130;">10 baby carrots or 1 medium carrot, diced</span></b><br />
<b><span style="color: #4c1130;">1 red, yellow or orange bell pepper, diced</span></b><br />
<b><span style="color: #4c1130;">2 jalapenos, finely diced</span></b><br />
<b><span style="color: #4c1130;">5 cloves garlic, minced</span></b><br />
<b><span style="color: #4c1130;">1 tablespoon olive oil</span></b><br />
<b><span style="color: #4c1130;">3 teaspoons ground cumin</span></b><br />
<b><span style="color: #4c1130;">2 1/2 teaspoons dried oregano</span></b><br />
<b><span style="color: #4c1130;">2 1/2 teaspoons chili powder</span></b><br />
<b><span style="color: #4c1130;">1/8 teaspoon salt</span></b><br />
<b><span style="color: #4c1130;">1 can (about 15 oz.) fire roasted diced tomatoes</span></b><br />
<b><span style="color: #4c1130;">1 6 oz can tomato paste</span></b><br />
<b><span style="color: #4c1130;">5 cups stock (vegetable or chicken)</span></b><br />
<b><span style="color: #4c1130;">1 tablespoon freshly squeezed lime juice from 1/2 a lime</span></b><br />
<b><span style="color: #4c1130;">6 corn tortillas, cut into 1 inch squares</span></b><br />
<b><span style="color: #4c1130;">1 15 oz. can chickpeas</span></b><br />
<b><span style="color: #4c1130;">Toppings: cilantro, avocado, sour cream, jalapenos, etc.</span></b><br />
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<b>In a large soup pot, saute the onion in oil until it is a little see-through, about 3 minutes. Add the bell pepper and carrot and cook until everything begins to brown (about 3 more minutes). Add the jalapenos, garlic, spices and salt and cook for another 30 seconds. Add the diced tomatoes and tomato paste. Stir well so it is evenly distributed. Add the stock and bring to a simmer. After simmering for a few minutes, add the lime juice and cut corn tortillas. Stir and then let simmer for another 10 minutes. (At this point you can puree until everything is smooth or leave it chunky as I did.) Taste and add spices as needed. </b><b>Remove from heat and serve with chickpeas, cilantro, avocado or whatever toppings you desire.</b></span><br />
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<span style="color: #4c1130;"><b><br /></b></span>Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-8188482275141795772015-07-08T16:05:00.000-06:002015-07-08T16:05:26.978-06:00Scrambled Eggs with Greens and Grains<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #274e13;">My husband and I have been traveling a number of weekends in a row. When we get home I am not very inspired to cook until I have had a day of rest, so I asked him what he wanted for dinner the next night. We had just eaten pasta, which is one of the only things that he cooks, when I asked him what he wanted. He replied with grains. I asked for more information and he said that he used to be satisfied with just pasta, pasta and more pasta, but that I have introduced a lot of variety into his diet and now he wanted some of that variety. So as I was looking through recipes with grains, I remembered Whole Grain Mornings and was determined to have a hot breakfast this morning which would warm me from the inside out. This is really an easy recipe to throw together especially if you have just a little bit of grains left over from some other recipe. I didn't, so I cooked up just 1/3 cup of farro, which is one of my most favorite grains. That 1/3 cup cooked up to quite a bit more than I wanted for just one serving, so I will be eating these scrambled eggs again very soon.</span></b><br />
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<b><span style="color: #274e13;"><br /></span></b>
<u><b><span style="color: #274e13;">Scrambled Eggs with Greens and Grains</span></b></u><br />
<b><span style="color: #274e13;">Serves 1 (easily doubled to serve 2)</span></b><br />
<b><span style="color: #274e13;"><br /></span></b>
<b><span style="color: #274e13;">2 eggs, beaten</span></b><br />
<b><span style="color: #274e13;">1/2 tablespoon milk</span></b><br />
<b><span style="color: #274e13;">1/8 teaspoon salt</span></b><br />
<b><span style="color: #274e13;">1 tablespoon olive oil</span></b><br />
<b><span style="color: #274e13;">1 green onion, finely chopped</span></b><br />
<b><span style="color: #274e13;">2 cloves garlic, finely minced</span></b><br />
<b><span style="color: #274e13;">1 cup (or two handfuls) greens (I used arugula, but you can also use spinach, Swiss chard, etc.)</span></b><br />
<b><span style="color: #274e13;">1/4 cup cooked grains (I used farro, but you can use wheat berries or barley too)</span></b><br />
<b><span style="color: #274e13;">1 tablespoon fresh chopped chives</span></b><br />
<b><span style="color: #274e13;">pepper and salt to taste</span></b><br />
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<b><span style="color: #274e13;">Whisk together eggs, milk and salt. Heat the tablespoon of oil over medium heat. Saute the green onion and garlic until soft, about 1 minute (as it will continue to cook with the greens). Add the greens and grain and saute. (You can add a little more olive oil if you need to.) When the greens are wilted and grains warm, decrease the heat to low and pour in the egg mixture. Stir eggs until they are lightly scrambled, 2-3 minutes. Remove from heat, sprinkle on the chives, salt and pepper to taste. Serve right away with crusty bread if desired.</span></b>Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-82348968002753350102015-07-07T10:39:00.001-06:002015-07-07T10:41:39.448-06:00Roasted Vegetable Quinoa Salad<div class="separator" style="clear: both; text-align: center;">
<b><span style="color: #4c1130;">So now you have made your own <a href="http://invitedtodinner.blogspot.com/2015/06/homemade-harissa.html" target="_blank">harissa</a>. What can you do with it? Harissa has a bit of a kick due to chilies which are in it. Below is a recipe which conveniently uses exactly the same amount as the harissa recipe I posted. This also is based upon at home in the whole food kitchen. This recipe uses a bunch of fresh vegetables which are then roasted to bring out their sweetness, tossed with quinoa and harissa to balance out the flavors. It also store well and although best eaten at room temperature, it is also delicious cold if you are like me and can't wait for it to be brought to room temperature before eating it.</span></b></div>
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<u><b><span style="color: #4c1130;">Roasted Vegetable Quinoa Salad with Harissa</span></b></u></div>
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<b><span style="color: #4c1130;">serves 4-6</span></b></div>
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<b><span style="color: #4c1130;">2 medium zucchini, cut into 1 inch pieces</span></b></div>
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<b><span style="color: #4c1130;">2 medium red, orange or yellow peppers, seed and cut into 1 inch pieces</span></b></div>
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<b><span style="color: #4c1130;">2 cups cherry tomatoes</span></b></div>
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<b><span style="color: #4c1130;">5 -6 tablespoons olive oil, divided</span></b></div>
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<b><span style="color: #4c1130;">sea salt</span></b></div>
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<b><span style="color: #4c1130;">1 medium onion, cut into 1/2 inch wedges</span></b></div>
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<b><span style="color: #4c1130;">4 cups cooked quinoa, cooled to room temperature</span></b></div>
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<b><span style="color: #4c1130;">1/3 cup <a href="http://invitedtodinner.blogspot.com/2015/06/homemade-harissa.html" target="_blank">harissa</a></span></b></div>
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<b><span style="color: #4c1130;">1/2 cup chopped flat leafed parsley</span></b></div>
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<b><span style="color: #4c1130;">5 oz. feta cheese (I really like the 360 brand at whole foods)</span></b></div>
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<b><span style="color: #4c1130;">Preheat oven to 400 F. Line 2 baking sheet with parchment paper. Place zucchini, peppers, tomatoes in a large bowl and toss with 3-4 tablespoons olive oil and about a 1/2 teaspoons salt. Divide the vegetables between the two parchment lined baking sheets and place in the preheated oven to roast for about 30 minutes. Be sure vegetables are in a single flat layer or it will roast unevenly. Stir vegetables every 10 minutes to ensure even browning. Once vegetables are lightly browned, remove from oven and set aside to cool to room temperature.</span></b><br />
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<b><span style="color: #4c1130;">Warm the remaining 2 tablespoons of olive oil in a skillet over medium heat. Once the oil is hot, add the onion and saute for about 5-6 minutes or until just turning lightly brown. Cook on lower heat for another 10-15 minutes to caramelize the onions. Stir every couple of minutes to ensure that the onion doesn't burn.</span></b><br />
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<b><span style="color: #4c1130;">Transfer quinoa to a large bowl. Fluff with a fork and then add the harissa to the quinoa. Mix well. Add the roasted vegetables, onion and parsley. Toss to combine. Taste and season with salt as needed. Crumble the feta cheese over the top.</span></b><br />
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Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-7972610733652599062015-06-30T13:58:00.001-06:002015-06-30T13:58:30.298-06:00Homemade Harissa<div class="separator" style="clear: both; text-align: center;">
<b><span style="color: #660000;">Over the past year or more I have been reading more and more about harissa. I never had tasted it, but figured it should be something that I should try. I have found dozens upon dozens of recipes using harissa as one of the ingredients, but it wasn't until I was reading At Home in the Whole Food Kitchen, that I actually came across a recipe for it. I was so thankful to actually have a recipe which to base the flavors off of that I knew I would have to make it. Besides, it contains all things that I already have in my pantry so why would I go and buy something which I could make in a few minutes at home with ingredients I already had on hand. At any rate, it is a simple spice mixture to make and delicious and as spicy as you want it to be.</span></b></div>
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<u><b><span style="color: #660000;">Homemade Harissa</span></b></u><br />
<b><span style="color: #660000;">Makes about 1/3 cup</span></b><br />
<b><span style="color: #660000;"><br /></span></b>
<b><span style="color: #660000;">1 tablespoons cumin seeds</span></b><br />
<b><span style="color: #660000;">1 tablespoon caraway seeds</span></b><br />
<b><span style="color: #660000;">3/4 tablespoon ground coriander</span></b><br />
<b><span style="color: #660000;">2 teaspoon ground paprika</span></b><br />
<b><span style="color: #660000;">1/2 teaspoon cayenne pepper (or more if you like it spicy)</span></b><br />
<b><span style="color: #660000;">2 garlic cloves, minced finely</span></b><br />
<b><span style="color: #660000;">1/8 teaspoon salt</span></b><br />
<b><span style="color: #660000;">1/4 cup olive oil</span></b><br />
<b><span style="color: #660000;">1 tablespoon freshly squeezed lemon juice</span></b><br />
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<b><span style="color: #660000;">Warm a small skillet over medium heat and toast the cumin and coriander seeds. This will take about 2 minutes. Stir constantly until fragrant. Transfer seeds to a grinder and grind into a powder. Add add ingredients to a bowl and stir until smooth. This makes 1/3 cup and will keep in a tightly covered container in the refrigerator for about 2 months. You can also reduce the amount of olive oil to make it more of a paste if that is what you need in your recipe.</span></b><br />
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<br />Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-71865929208642715672015-06-24T14:20:00.003-06:002015-06-24T14:20:59.715-06:00Blueberry Brioche<div class="separator" style="clear: both; text-align: center;">
<span style="clear: left; color: #0b5394; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJxE4SLSQoTbH-h3yf8XDm1hm18RQCqUjOM1oHiBOhTCHbc_tmwJBIC5jsjf5kQjwwifbqWXcIges3JyEM5J8BScs8O02ZNVl6V0MgIXd1SDZGCv-SlT6kyQlqCegVZWuj7Fzz7ndMNno/s1600/P6070827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b></b></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qlx9jPc_p2poYmnRrUf_uij0TNhfjJ0_0E52fLMKLUcmGdhTnStZLP6CHCB1icQTuPeXGr_kW9e8wcXMFIkdyM19U-Ktywi9KIBlk-m-tjOAC99CoTIcXi9F-HUNdhJcAs3siBXui7GC/s1600/P6080833.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><b><span style="color: #0b5394;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qlx9jPc_p2poYmnRrUf_uij0TNhfjJ0_0E52fLMKLUcmGdhTnStZLP6CHCB1icQTuPeXGr_kW9e8wcXMFIkdyM19U-Ktywi9KIBlk-m-tjOAC99CoTIcXi9F-HUNdhJcAs3siBXui7GC/s320/P6080833.JPG" width="320" /></span></b></a><b><span style="color: #0b5394;">I have read a lot of recipes about brioche. I have also eaten my fair share of it, though I have never attempted before to make it, let alone a variation of the bread. But when I saw the cover of Huckleberry, I knew that I would have to make it sooner or later. I bought the book for a friend of mine as she has more time to bake than I. Plus, when I have the time, I tend to be experimenting with dinner recipes rather than baking. I also feel that baking isn't really where I need to spend my time learning as I have been baking since I was quite young. My grandma lived on the same street, and she would often bake on Saturday morning. When I was a little older I would bake with her. She would make a full sized version of cinnamon rolls and then give me enough dough to make a miniature version which was all mine to eat. So, while I enjoy baking, I really enjoy eating good food, so I spend my time on that endeavor instead of baking.</span></b></div>
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<u><b><span style="color: #0b5394;">Blueberry Brioche</span></b></u></div>
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<b><span style="color: #0b5394;">1 1/2 cups fresh blueberries</span></b></div>
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<b><span style="color: #0b5394;">2 tablespoons milk</span></b></div>
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<b><span style="color: #0b5394;">1 tablespoon active dry yeast</span></b></div>
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<b><span style="color: #0b5394;">2 1/4 cups flour</span></b></div>
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<b><span style="color: #0b5394;">6 tablespoons sugar, plus more for the top</span></b></div>
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<b><span style="color: #0b5394;">1 teaspoon salt</span></b></div>
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<b><span style="color: #0b5394;">3 eggs</span></b></div>
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<b><span style="color: #0b5394;">1 egg yolk</span></b></div>
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<b><span style="color: #0b5394;">10 tablespoons unsalted butter, soft</span></b></div>
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<b><span style="color: #0b5394;">Place the fresh blueberries on a plate and freeze. (Frozen blueberries are too watery, so freeze your own from fresh. I often buy extra berries and freeze them immediate for use during the winter.) Warm the milk to 105-115 F (warmer will kill the yeast). Add milk to a mixing bowl and add the yeast. Whisk to combine. Add the flour, 2 tablespoons sugar, salt, eggs and egg yolk to the bowl. Mix on low speed (with a dough hook) until the dough comes together, 1-2 minutes.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJriKlnWVZ-YYt-6wSvlyQu7qPgqpZhbbhyphenhyphen1UnDtj5lns5NEPAX7Pg1r-q3E8ziVOtEmfBaOSJqiGCwm_nYEwSGypbHn_ZrUeQU4B_aFdSzfwNtpeoB7vRfAsmXluVfCxMpQTAM_nZB965/s1600/P6070807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="color: #0b5394;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJriKlnWVZ-YYt-6wSvlyQu7qPgqpZhbbhyphenhyphen1UnDtj5lns5NEPAX7Pg1r-q3E8ziVOtEmfBaOSJqiGCwm_nYEwSGypbHn_ZrUeQU4B_aFdSzfwNtpeoB7vRfAsmXluVfCxMpQTAM_nZB965/s320/P6070807.JPG" width="320" /></span></b></a></div>
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<b><span style="color: #0b5394;">Increase speed to medium-low and work dough for 6 minutes. Push the dough down the sides a few times during the 6 minutes. Reduce speed to low and add the butter a little at a time over 2 minutes. When the butter is beginning to be combined, increase speed to medium -high to fully mix in the butter, about 5 minutes.</span></b></div>
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<b><span style="color: #0b5394;">Dump the dough on a lightly floured work surface and press into a 16 x 10 inch rectangle. Distribute the blueberries and 2 tablespoons sugar along the top edge and gently roll down toward you into a log.</span></b></div>
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<b><span style="color: #0b5394;">Place the log on a greased sheet pan, wrap in plastic and refrigerate for at least an hour or up to overnight.</span></b></div>
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<b><span style="color: #0b5394;">Grease a 9 x 5 inch loaf pan. Reshape the dough one more time by pressing into a 12 x 6 inch rectangle and cover with the remaining 2 tablespoons of sugar. With the dough in a vertical position, roll it towards you tightly. Place in the greased loaf pan, wrap loosely with plastic wrap and allow to rise in a warm place for about 3 hours or until double in size.</span></b></div>
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<b style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0a_qiJZLKzfMNUrWE-uk9MCb78AdYCmfUk-disW-p5ul4R9yYvwlxVzOniITtiwJ71OfjHtGln5Xi111gcinH7sB4CX44dmcMxaFvF-GYkN6-PPijPO7zuV7yr8Yrn2z8RZ5rUeXKUyH/s1600/P6070819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0a_qiJZLKzfMNUrWE-uk9MCb78AdYCmfUk-disW-p5ul4R9yYvwlxVzOniITtiwJ71OfjHtGln5Xi111gcinH7sB4CX44dmcMxaFvF-GYkN6-PPijPO7zuV7yr8Yrn2z8RZ5rUeXKUyH/s320/P6070819.JPG" width="240" /></a></span></b><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJxE4SLSQoTbH-h3yf8XDm1hm18RQCqUjOM1oHiBOhTCHbc_tmwJBIC5jsjf5kQjwwifbqWXcIges3JyEM5J8BScs8O02ZNVl6V0MgIXd1SDZGCv-SlT6kyQlqCegVZWuj7Fzz7ndMNno/s320/P6070827.JPG" style="color: #0b5394;" width="240" /></div>
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<b><span style="color: #0b5394;">Preheat your oven to 350 F. Brush the dough with some milk and dust with sugar. (Don't let it pool.) Bake until golden brown - about 45 minutes. Allow to cool for about 15 minutes in the pan and then transfer to a cooling rack.</span></b></div>
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<br />Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-43317639865585421932015-06-22T16:16:00.000-06:002015-06-22T16:16:00.891-06:00Nutty Millet Cookies<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJERaH98UCj4fjleHsOiJ6G0ocbKv75o4cKAs_VziRCdBw97738I5XU0YGv13gNS7i6rRuf6ocbwc7KmSXZs587rNq6iw0FLBHGuEHY1w5Ym_VszhvoioK96DoVH_INF3Rp9YS-HU26-w9/s1600/P6090845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="color: #4c1130;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJERaH98UCj4fjleHsOiJ6G0ocbKv75o4cKAs_VziRCdBw97738I5XU0YGv13gNS7i6rRuf6ocbwc7KmSXZs587rNq6iw0FLBHGuEHY1w5Ym_VszhvoioK96DoVH_INF3Rp9YS-HU26-w9/s320/P6090845.JPG" width="320" /></span></b></a></div>
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<span style="text-align: left;"><b><span style="color: #4c1130;">When I first read this recipe for millet cookies, I thought that millet was something that only birds ate and squirrels avoided. I had no idea that people could eat it, but why not? It is a whole grain and you can find it both ground and as a seed. Since reading Whole Grain Mornings (from which I adapted this recipe), I have discovered many grains that I have heard of, but didn't really know how to use or incorporate into my baking/cooking. Also, if you are looking for something gluten-free, millet is one of those you can use in your baking. It can also toast it to enhance it's flavor. I did not however toast them in my recipe, but they add a nice crunch to the cookies. At any rate, try these out. They are healthy enough to be eaten for breakfast and filling enough to be eaten as a snack. The raisins add just enough sweetness to take care of cravings.</span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVdWPSSHwMt9_nXNYd0ny4HfI1wyLY-KN-27kf5ax98_JXJzi4FwH73PQjzrphMgf8VR7XftFGNSo9c9rELkvFBJsZpaR7p-z-AQeaCQN8JQ1tMRykfz7t-nwVzP2CQ7p8e1bpu-nhOrrk/s1600/P6090840.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><b><span style="color: #4c1130;"><br /></span></b></a><u><b><span style="color: #4c1130;">Nutty Millet Breakfast Cookies</span></b></u></div>
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<b><span style="color: #4c1130;">1 cup whole wheat flour</span></b></div>
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<b><span style="color: #4c1130;">1/2 cup ground millet flour</span></b></div>
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<b><span style="color: #4c1130;">3/4 cup rolled oats</span></b></div>
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<b><span style="color: #4c1130;">1/4 cup whole millet</span></b></div>
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<b><span style="color: #4c1130;">1/4 cup wheat bran</span></b></div>
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<b><span style="color: #4c1130;">1/2 teaspoon baking soda</span></b></div>
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<b><span style="color: #4c1130;">1/2 teaspoon baking powder</span></b></div>
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<b><span style="color: #4c1130;">1 teaspoon ground cinnamon</span></b></div>
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<b><span style="color: #4c1130;">1/4 teaspoon ground nutmeg</span></b></div>
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<b><span style="color: #4c1130;">1/4 teaspoon ground ginger</span></b></div>
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<b><span style="color: #4c1130;">1/2 teaspoon kosher salt</span></b></div>
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<b><span style="color: #4c1130;">1/2 cup coconut oil, melted</span></b></div>
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<b><span style="color: #4c1130;">1/2 maple syrup</span></b></div>
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<b><span style="color: #4c1130;">1 large egg, beaten</span></b></div>
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<b><span style="color: #4c1130;">1 teaspoon pure vanilla extract</span></b></div>
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<b><span style="color: #4c1130;">1/2 cup raisins</span></b></div>
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<b><span style="color: #4c1130;">1/3 cup pecans, toasted and coarsely chopped</span></b></div>
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<b><span style="color: #4c1130;">Preheat oven to 350 F. Line a large baking sheet with parchment paper. In a large bowl, whisk together the flours, oats, millet, bran, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. In another bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla. Add to flour mixture, folding in with a wooden spoon until incorporated. Stir the raisins and pecans into the dough until evenly dispersed. Make sure all of the wet and dry ingredients are combined. Let dough rest for 10 minutes.</span></b></div>
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<b><span style="color: #4c1130;">Scoop out about 1-2 tablespoons of dough and form a ball. (I use a cookie scoop.) Place the balls about 1 1/2 inches apart on the prepared baking sheets. Bake until golden brown around the edges and firmed yet still slightly soft in the center, about 10 minutes. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely. They should remain fresh for 3-4 days.</span></b></div>
Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-23424179015999655782015-06-19T19:04:00.002-06:002015-06-19T19:04:24.283-06:00Kale Chips<div class="separator" style="clear: both; text-align: left;">
Kale...it seems that it has been on everyone's minds lately. The nice part is that because it is cheap to grow, it is also cheap to buy. You can usually get a bunch of it for right around a dollar. It is everywhere...in the grocery stores, farmers markets and restaurants. For me, I like to eat it occasionally. It isn't that I don't like it, but it is usually I don't think about it. I tend to buy arugula or spinach for my salads...in particular spinach in winter as it can be eaten as a salad or cooked down nicely to add some greens to the meal in winter. While the same can be done with kale, it just isn't my favorite. However, with the rise of kale has also some the rise of recipes containing it so we find ourselves actually buying it and eating it more than before it was so popular. One of my favorite ways to eat a bunch of kale is in the form of kale chips. They are super easy to make and even easier to eat! All it takes is a few minutes and a little bit of spices and you have your kale chips ready to eat.</div>
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<u>Kale Chips</u></div>
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1 bunch of kale</div>
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1- 1 1/2 tablespoons olive oil</div>
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1/2 teaspoon onion powder</div>
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1/2 teaspoon garlic powder</div>
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1/2 teaspoon paprika</div>
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salt and pepper to taste</div>
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Preheat oven to 350 F. Remove the thick steams of the kale and tear into bite sized pieces. Put in a salad spinner and wash well. Pat dry on paper towels or a dish drying cloth. Toss with about 1 tablespoon olive oil (a little more if it is a big bunch). Sprinkle the dry seasonings over the kale. Toss everything together to ensure even distribution of olive oil and spices. Place on a baking sheet lined with parchment paper. Be sure that no leaves are touching otherwise it will take longer to cook and some will be browned while others are soggy. Bake for about 10 minutes. Rotate the baking sheet for even baking. Bake for another 10 minutes or until lightly browned. Remove from oven and let cool slightly before eating.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-18529709939919707692015-06-16T17:05:00.005-06:002015-06-16T17:05:30.635-06:00Homemade Cola<b><span style="color: #783f04;">Since it has been unusually rainy, it hasn't been as hot. Normally by this time of the year, it is quite hot and I am reaching for sparkling water for a refreshing and changeable drink. I love just a glass of sparkling water, but I also appreciate that a syrup can be added for a little flavor as well as making it sweeter if I so desire. I have been borrowing books from the library as I sometimes do when I have more time. I came across the book Quench by Ashley English. English has written a number of different cookbooks focusing on a specific topic. Since I am somewhat obsessed with making drinks from scratch at the moment, this book was a great read with many non-alcoholic and alcoholic drinks which you can make at home. I have been focusing on the cold drinks and the topic which fascinated me was homemade cola. We all know what cola tastes like. It obviously varies from brand to brand, so when I decided I needed to make it, I was interested in all the different things that go into making this actually taste like cola. Now my husband would disagree that it tastes like other colas, but I think it has just the right amount of cola flavor. Plus, because I am making it at home there isn't any caffeine in it, which is exactly what I can handle late in the day when it gets somewhat more hot and I want something refreshing to drink. It didn't take long and it yielded a bunch of syrup which will take care of your cola craving for a while.</span></b><br />
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<u><b><span style="color: #783f04;">Homemade Cola Syrup</span></b></u><br />
<b><span style="color: #783f04;">2 cups water</span></b><br />
<b><span style="color: #783f04;">1/4 teaspoon ground cinnamon</span></b><br />
<b><span style="color: #783f04;">1/4 teaspoon ground nutmeg (freshly ground is best for flavor)</span></b><br />
<b><span style="color: #783f04;">1/4 teaspoon ground cardamom (I used a heaping scoop as I like the flavor)</span></b><br />
<b><span style="color: #783f04;">1/4 teaspoon ground cloves</span></b><br />
<b><span style="color: #783f04;">1/4 teaspoon citric acid (optional; I didn't have any so I didn't use it)</span></b><br />
<b><span style="color: #783f04;">1 1/2 teaspoons chopped fresh ginger</span></b><br />
<b><span style="color: #783f04;">1 tablespoon molasses</span></b><br />
<b><span style="color: #783f04;">zest from 1 orange</span></b><br />
<b><span style="color: #783f04;">zest from 1 lime</span></b><br />
<b><span style="color: #783f04;">zest from 1 lemon</span></b><br />
<b><span style="color: #783f04;"> juice from 1 lime (if small, half if larger)</span></b><br />
<b><span style="color: #783f04;">1 inch pieces of vanilla bean, cut lengthwise</span></b><br />
<b><span style="color: #783f04;">1 1/2 cups of sugar</span></b><br />
<b><span style="color: #783f04;">Sparkling water to serve</span></b><br />
<b><span style="color: #783f04;"><br /></span></b>
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<b><span style="color: #783f04;">Combine the water, cinnamon, nutmeg, cardamom, cloves, (citric acid if using - it helps to keep it preserved and makes the soda a bit more tart), ginger, molasses, zests from the three citrus fruits, lime juice and vanilla bean in a medium pot. Bring to a boil and reduce heat to low. Simmer for about 20 minutes. Strain the liquid through a cheesecloth to remove any solid particles. Rinse the pot and add the sugar and the reduced liquid. Stir until the sugar has been dissolved.</span></b><br />
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<b><span style="color: #783f04;">Transfer to a container with a lid and store in refrigerator. When serving, mix about 3 tablespoons of the concentrate with sparkling water. (I use about 3 tablespoons with 10 ounces water as I don't like it very sweet. Add as much or as little water as you like depending on taste.) Use within about 2 weeks.</span></b>Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-25368322681042019492015-05-28T21:00:00.000-06:002015-05-28T21:00:08.501-06:00Black Bean Torta with Chipotle Mayo<b><span style="color: #660000;">This is another recipe adapted from one in Thug Kitchen. I have mentioned before that I love black beans which is why I was inspired to try out this recipe. I was also interested in the coconut chipotle mayo which is absolutely delicious and compliments the sandwich very well. My husband liked the mayo so much he put it on a roast beef sandwich because there was plenty leftover. Having a great bread to eat these on and ripe tomatoes and avocados goes without saying, but just makes the whole experience better.</span></b><br />
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<u><b><span style="color: #660000;">Coconut Chipotle Mayo</span></b></u><br />
<b><span style="color: #660000;">1/2 cup coconut milk</span></b><br />
<b><span style="color: #660000;">3 tablespoons chipotle Tabasco sauce</span></b><br />
<b><span style="color: #660000;">2 tablespoons olive oil</span></b><br />
<b><span style="color: #660000;">1 tablespoon ground chia seeds</span></b><br />
<b><span style="color: #660000;">1/2 teaspoons lemon juice</span></b><br />
<b><span style="color: #660000;">1/2 teaspoon garlic powder</span></b><br />
<b><span style="color: #660000;">pinch of salt</span></b><br />
<b><span style="color: #660000;"><br /></span></b>
<u><b><span style="color: #660000;">Black Bean Sandwiches</span></b></u><br />
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<b><span style="color: #660000;">1 tablespoon olive oil</span></b></div>
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<b><span style="color: #660000;">1 medium onion, finely chopped</span></b></div>
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<b><span style="color: #660000;">3 cloves garlic, finely diced</span></b></div>
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<b><span style="color: #660000;">1 1/2 tablespoons chili powder</span></b></div>
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<b><span style="color: #660000;">1/2 teaspoon cumin</span></b></div>
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<b><span style="color: #660000;">2 15 oz. cans black beans, drained and rinsed (for spice I sometimes will use black beans with jalapenos)</span></b></div>
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<b><span style="color: #660000;">1 1/2 cups vegetable stock</span></b></div>
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<b><span style="color: #660000;">juice of 1 lime</span></b></div>
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<b><span style="color: #660000;">salt to taste</span></b></div>
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<b><span style="color: #660000;"><u>Additional Ingredients:</u><br />4 crusty rolls</span></b></div>
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<b><span style="color: #660000;">lettuce</span></b></div>
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<b><span style="color: #660000;">tomatoes</span></b></div>
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<b><span style="color: #660000;">avocado</span></b></div>
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<b><span style="color: #660000;"><br /></span></b></div>
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<b><span style="color: #660000;">To make the mayo: Put all the ingredients into a blender and mix until well combined, about 1 minute. Taste to see if it is spicy enough. Add more hot sauce to taste. Pour into a small bowl and refrigerate until the sandwiches are ready.</span></b></div>
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<b><span style="color: #660000;">Heat the olive oil in a medium pot over medium heat. When the oil is hot, add the onions and saute until the onions are golden brown, about 5-6 minutes. Add the garlic, chili powder and cumin and cook for 1 minute. Add the beans and broth and stir everything together. Bring to a simmer and then turn down heat to low to keep the mixture simmering. When the mixture has thickened, use an immersion blender and blend it together. It should be the consistency of guacamole. Add the lime juice. Taste then add salt to taste. Adjust any flavorings.</span></b></div>
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<b><span style="color: #660000;">To assemble, take a roll and on one side add the coconut chipotle mayo. One the other side add the black beans. Add lettuce, tomatoes and avocado. Put the sandwich together.</span></b></div>
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Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-26229722799388656672015-05-28T08:33:00.002-06:002015-05-28T08:36:13.487-06:00Coconut Lime Rice with Beans and Mango<span style="color: #38761d;"><b>I am always looking for a new an interesting cookbook. The latest that I have come across is Thug Kitchen. I can't say I have ever read a cookbook which has swearing in it, so because I was curious as it had gotten so many good reviews on Amazon, I borrowed it from the library to check out. Most recipes are pretty simple and the couple that I tried were very flavorful. The combination of flavors as well was interesting and unusual, so I wasn't sure I would enjoy them. I am also not very good with sweet and savory flavors combined in one dish, but for this one it worked out. I didn't think the mango flavor was very strong, so it didn't bother me like it does so often. The star flavoring of this dish is definitely the lime. I am always surprised that zest can add so much flavor as it does in this dish. This is meant to be a side which will serve 4-6 people, but I find it can serve much more than that.</b></span><br />
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<u><span style="color: #38761d;"><b>Coconut Lime Rice with Beans and Mango</b></span></u></div>
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<span style="color: #38761d;"><b>1 1/2 cups short grain rice</b></span></div>
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<span style="color: #38761d;"><b>2 teaspoons olive oil</b></span></div>
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<span style="color: #38761d;"><b>3/4 cup diced onions</b></span></div>
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<span style="color: #38761d;"><b>1 1/2 tablespoons fresh ginger, minced</b></span></div>
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<span style="color: #38761d;"><b>1 cup coconut milk</b></span></div>
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<span style="color: #38761d;"><b>1 1/2 cups vegetable stock</b></span></div>
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<span style="color: #38761d;"><b>1/4 teaspoon salt</b></span></div>
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<span style="color: #38761d;"><b>1/8 teaspoon cayenne pepper</b></span></div>
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<span style="color: #38761d;"><b>1 mango, cut into cubes</b></span></div>
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<span style="color: #38761d;"><b>2 cans red beans (15 oz. cans), rinsed</b></span></div>
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<span style="color: #38761d;"><b>grated zest and juice of 1 lime</b></span></div>
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<span style="color: #38761d;"><b>Rinse rice under cold water. Heat the oil over medium heat in a large soup pot. Add the onions and saute until they start to brown in some spots, about 3 minutes. Add the ginger and saute for a further 30 seconds until aromatic. Add the rice and keep stirring until the rice is slightly toasted. Add the coconut milk, stock, salt and cayenne pepper. Bring to a simmer, then turn down heat to low (but not too low as it need to continue to simmer). It should simmer for about 35 minutes or until the rice is tender. If you run out of liquid before the rice is done, just add more vegetable stock.</b></span></div>
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<span style="color: #38761d;"><b>While the rice is cooking, chop up the mango into cubes. When the rice is done, fold in the beans, lime zest and mango. Let it cook together for another few minutes until hot throughout. Serve as a side.</b></span></div>
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Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-57645297579824581722015-04-29T18:14:00.005-06:002015-04-29T18:20:00.412-06:00English Muffins<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #073763;">A while ago I struggled to get yeast to work with me. It seemed that yeast was never going to cooperate, so I let it go. My French bread tasted good, but just didn't have the airy deliciousness it should have. Other breads didn't quite rise they way they should. So I dropped yeast and yeast created items from my cooking and concentrated on cooking. Then I decided I would try some simpler breads...first was Irish soda bread. That turned out great; it was easy and tasty. I thought maybe I should attempt yeast again. I even made my own sourdough starter from scratch which basically takes natural yeast from the air, so you don't even need to buy any. I continued to bake with yeast and things suddenly worked out. I learned that bread and yeast can be very forgiving if you just are patient and watch how things are processing. I still have mistakes here and there, but overall it just works out better now.</span></b><br />
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<b><span style="color: #073763;">So, last weekend I decided I wanted to make English muffins. I found a recipe from a book I have from the library, Huckleberry. I had seen Huckleberry in a store a few weeks back, but thought that I wouldn't buy it for myself as I have a lot of baking books. I did buy it for a friend as I knew she would like the things in there. Once it arrived, I only took a morning to look through it before I shipped it to her. Then, I kept thinking about those polka dot pages and decided to borrow it from the library, so I could spend more time reading through it to decide if I really wanted to own it. The pictures are beautiful. I couldn't get past the English muffin recipe, so I decide that I must make them. They turned out beautifully and tomorrow my co-workers are going to get the benefit of me liking to spend time in my kitchen.</span></b><br />
<b><span style="color: #073763;"><br /></span></b>
<u><b><span style="color: #073763;">English Muffins</span></b></u><br />
<b><span style="color: #073763;">3 cups buttermilk</span></b><br />
<b><span style="color: #073763;">2 tablespoons active dry yeast</span></b><br />
<b><span style="color: #073763;">3 tablespoons unsalted butter at room temperature</span></b><br />
<b><span style="color: #073763;">3 1/2 tablespoons honey</span></b><br />
<b><span style="color: #073763;">6 1/4 cups flour</span></b><br />
<b><span style="color: #073763;">1/4 cup sugar</span></b><br />
<b><span style="color: #073763;">4 1/2 teaspoons salt</span></b><br />
<b><span style="color: #073763;">2/3 cup cornmeal</span></b><br />
<b><span style="color: #073763;"><br /></span></b>
<b><span style="color: #073763;">Warm 1 1/2 cups of buttermilk in the microwave, just until lukewarm (and a finger placed in it doesn't feel cold). Be sure it doesn't get warmer than about 110 F or else the yeast will die. Place 1 1/2 cups of the buttermilk in a kitchen aid bowl along with the 2 tablespoons of yeast. Whisk to combine. Add the warm buttermilk and whisk again to blend. Add the butter, honey, flour, sugar and salt. Mix on low speed with a dough hook for about a minute. Once the dough has come together, turn the speed to medium and work the work for 1-2 additional minutes or until it is smooth. Transfer the dough to a greased bowl. Cover with plastic wrap and refrigerate for about an hour.</span></b><br />
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<b><span style="color: #073763;">Remove dough from the refrigerator. Sprinkle 1/3 cup of the cornmeal onto a clean work surface. Dump the dough onto it. Sprinkle the top with additional cornmeal. Pat into a circle about an inch thick. Sprinkle the remaining cornmeal onto a cookie sheet. Cur into 3 inch rounds. Be efficient as you cannot use any unused dough (due to the cornmeal being mixed in). Arrange the muffins on a cookie sheet and let rise at room temperature for an hour. (At this point you can also refrigerate and then let them rise at room temperature for an hour the next morning.)</span></b><br />
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<b><span style="color: #073763;"><br /></span></b>
<b><span style="color: #073763;">About 30 minutes before you want to bake, preheat your oven to 350 F. Heat a cast iron pan or griddle over medium high heat. Drop the English muffins into the pan and cook for about 1 minute per side until each side is golden brown.</span></b><br />
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<b><span style="color: #073763;">Return the muffins to the cookie sheet and immediately bake for about 10 minutes. They should be light and fluffy when removed from the pan. If you have more than one sheet bake it as soon as the last muffin comes off the pan. Makes about a dozen.</span></b><br />
<b><span style="color: #073763;"><br /></span></b>
<b><span style="color: #073763;">(Note: I didn't want to waste the dough, so I did combine the dough into two additional muffins, but the insides had cornmeal throughout the dough, so was not the typical English muffin, but they baked up nicely.) These will keep up to 3 days at room temperature.</span></b><br />
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<br />Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-26793043161156622572015-04-26T18:50:00.004-06:002015-04-26T18:56:16.126-06:00Black Beans and Rice<b><span style="color: #20124d;">I love beans. I know I have said this before, but I really don't know where this obsession came from as I don't remember eating them often when I was young. And, when I was young, we had beans with bacon which were sweet and I never liked them. Maybe that is why once I discovered them as a savory dish I decided they were wonderful. They are good for you. They are filling and an alternate to eating so much meat, but they also accompany meat dishes. My favorite hands down are black beans, but white beans hold a close second. This is a dish I found years ago from somewhere on the internet and have adapted it to make it according to my tastes. It is a great side dish when served with white rice (or brown rice depending on my patience and mood), but I also eat black beans and rice for lunch just as it is.</span></b><br />
<b><span style="color: #20124d;"><br /></span></b>
<u><b><span style="color: #20124d;">Black Beans and Rice</span></b></u><br />
<b><span style="color: #20124d;">2 tablespoons olive oil</span></b><br />
<b><span style="color: #20124d;">1/2 cup finely chopped onions (I usually use yellow or white)</span></b><br />
<b><span style="color: #20124d;">1 red pepper, finely chopped</span></b><br />
<b><span style="color: #20124d;">4 cloves garlic, finely minced</span></b><br />
<b><span style="color: #20124d;">1 - 15 oz. can black beans with jalapenos (you can use regular if you wish, but I like the spice and flavor which the black beans get from the jalapenos)</span></b><br />
<b><span style="color: #20124d;">1 teaspoon oregano</span></b><br />
<b><span style="color: #20124d;">3/4 cup water</span></b><br />
<b><span style="color: #20124d;">1 package goya seasoning (if you can't find this use 1/4 teaspoon dried coriander, 1/2 teaspoon salt and 1/2 teaspoon ground cumin)</span></b><br />
<b><span style="color: #20124d;">1 tablespoon white wine vinegar</span></b><br />
<b><span style="color: #20124d;">2 cups cooked rice (1 cup uncooked rice.)</span></b><br />
<b><span style="color: #20124d;"><br /></span></b>
<b><span style="color: #20124d;">Before you begin the beans, rinse 1 cup of uncooked rice. Put the rice on to cook and it should be ready at about the time the black beans are ready.</span></b><br />
<b><span style="color: #20124d;"><br /></span></b>
<b><span style="color: #20124d;">In a medium pot, pour in the olive oil. Saute the chopped onions and red pepper in the olive oil until just beginning to brown. Add the garlic and let cook for another couple of minutes. When it is tender, stir in remaining ingredients. (If you are using the beans with jalapenos, you can dice up some of the jalapenos to add a little spice. I usually add 2-3, but not all of them.) Simmer for at least 10 more minutes.</span></b><br />
<b><span style="color: #20124d;"><br /></span></b>
<b><span style="color: #20124d;">Serve over white rice.</span></b>Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-66862832490375643582015-04-26T17:20:00.001-06:002015-04-26T17:20:19.884-06:00Red Quinoa and White Bean Salad with Parsley and Lemon<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #4c1130;">Quinoa has to be one of my favorite grains. It is light and fluffy, versatile, colorful and delicious. You can add stock when you are cooking and give it instant flavor. You can add it to pancakes to make it healthier and heartier. I also have a cache of white beans, mostly canned, but dried ones as well. This salad adapted from Plenty More by Ottolenghi combines two of my always in stock items for a pleasant, easy salad.</span></b></div>
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<u><b><span style="color: #4c1130;">Red Quinoa and White Bean Salad with Parsley and Lemon</span></b></u></div>
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<b><span style="color: #4c1130;">2/3 cup red quinoa</span></b></div>
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<b><span style="color: #4c1130;">1 small bunch flat leafed parsley, cut finely</span></b></div>
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<b><span style="color: #4c1130;">4 green onions, white and green parts thinly sliced</span></b></div>
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<b><span style="color: #4c1130;">1 can (about 15 oz.) cannellini (or other white beans), drained and rinsed</span></b></div>
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<b><span style="color: #4c1130;">1/2 large lemon, zest the hald you are using, juice the half as well to add to salad</span></b></div>
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<b><span style="color: #4c1130;">1/2 teaspoon allspice</span></b></div>
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<b><span style="color: #4c1130;">1/4 cup olive oil</span></b></div>
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<b><span style="color: #4c1130;">salt and black pepper to taste</span></b></div>
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<b><span style="color: #4c1130;">Bring a sauce pan of water to boil. Add the quinoa and simmer for about 12-14 minutes until light and fluffy (or according to package instructions). Drain and rinse in cold water and set aside to dry completely. Once dry transfer quinoa to a large salad bowl. Add the shredded parsley, green onions, beans, lemon, allspice, olive oil, 1/2 teaspoon salt and black pepper to taste. Stir together. Let rest for about 5 minutes to let flavors come together. Taste again and adjust seasonings.</span></b></div>
Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-77778022463258114442015-04-11T16:50:00.002-06:002015-05-08T11:19:06.411-06:00Hungarian Mushroom Soup<b><span style="color: #0c343d;">This winter I was in the mood for soup, so I tried a few different versions of new soups. The one I liked best and thought was also very hearty was a mushroom soup. Then, yesterday, I was talking to a friend of mine who asked if I had ever made Hungarian Mushroom soup. I did some research and found that I had a recipe for it, but had never made it. In being me, I have adapted it to my tastes. And, in case you didn't know, paprika comes from Hungary. I was accustomed to the sweet paprika which added flavor, but no spice to recipes. When looking in a spice shop (my favorite is Penzey's), I discovered they have spicy paprika. I love it! Adds the depth of regular paprika with additional spice. With the addition of spicy paprika it added a little bite to the soup, but still retained the traditional flavor. There are variations around the internet of this Hungarian Mushroom Soup, but this is a version after the Moosewood cookbook's version.</span></b><br />
<b><span style="color: #0c343d;"><br /></span></b>
<b><span style="color: #0c343d;">Hungarian Mushroom Soup</span></b><br />
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<b><span style="color: #0c343d;">Serves: 4 starter portions</span></b><br />
<b><span style="color: #0c343d;"><br /></span></b>
<b><span style="color: #0c343d;">2 tablespoons unsalted butter</span></b><br />
<b><span style="color: #0c343d;">1 large yellow onion, diced</span></b><br />
<b><span style="color: #0c343d;">4 cloves garlic, minced</span></b><br />
<b><span style="color: #0c343d;">12 oz. cremini mushrooms (chopped, but not finely)</span></b><br />
<b><span style="color: #0c343d;">2 tablespoons half-sharp paprika (or half sweet and half sharp if you don;t like as much spice)</span></b><br />
<b><span style="color: #0c343d;">2 tablespoons freshly chopped dill</span></b><br />
<b><span style="color: #0c343d;">1 teaspoon salt</span></b><br />
<b><span style="color: #0c343d;">1/4 teaspoon freshly ground black pepper</span></b><br />
<b><span style="color: #0c343d;">1-2 teaspoons fresh lemon juice (to taste)</span></b><br />
<b><span style="color: #0c343d;">3 tablespoon unsalted butter</span></b><br />
<b><span style="color: #0c343d;">2-3 tablespoons flour</span></b><br />
<b><span style="color: #0c343d;">1 cup milk</span></b><br />
<b><span style="color: #0c343d;">2 cups vegetable or beef broth</span></b><br />
<b><span style="color: #0c343d;">1 tablespoon dark soy sauce</span></b><br />
<b><span style="color: #0c343d;">1/2 cup sour cream</span></b><br />
<b><span style="color: #0c343d;">Garnish (if desired): extra dill, fresh parsley, dollop of sour cream</span></b><br />
<b><span style="color: #0c343d;"><br /></span></b>
<b><span style="color: #0c343d;">Melt 2 tablespoons butter in a frying pan. Saute the onions just until starting to brown. Add the garlic, saute for another minute. Add the mushrooms and saute for another 5 minutes until the mushroom have release their juices. Continue over a lower heat for another 5-10 minutes. Add the lemon juice. Remove from heat and set aside.</span></b><br />
<b><span style="color: #0c343d;"><br /></span></b>
<b><span style="color: #0c343d;">In a Dutch oven over medium, add the 3 tablespoon butter. Once melted add the flour and whisk for several minutes until the flour/butter mixture turn a caramel brown color. Add the milk, broth, soy sauce and continue whisking until the mixture is smooth. Whisk in the paprika, dill, salt and black pepper. Add the mushroom mixture. Bring to a boil and then reduce the heat to a simmer for about 10 minutes. Stir often. Turn off heat and let cool for a couple of minute. Add the sour cream and stir in gently (if you would like more heat you can turn it on low, but do not boil or the sour cream with curdle). Serve hot with parsley, dill and/or a dollop of sour cream. Very good with crusty bread.</span></b><br />
<br />Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-62345288491140274322015-03-14T14:29:00.003-06:002015-03-14T14:29:54.216-06:00Rosemary-scented Caramel Pine Nut Tart<b><span style="color: #274e13;">I try to go out to dinner with a couple of different friends at least once a month to try new restaurants. A month or two ago I went out and had this tart for dessert. When the server was explaining the desserts (which I usually don't order), I decided a rosemary infused pine nut tart had to be mine to try. I like different flavor combinations and this one intrigued me enough to try it. Not only was it very delicious it stuck in my head. I searched the internet for a way to make this. The only place that has a recipe is a recipe by Claudia Fleming when she worked at the Gramercy Tavern. So this recipe is adapted from her cookbook <u>The Last Course</u>. Though I tend not to make many desserts, I think this will become a cookbook that I use for those adventures. </span></b><br />
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<br />
<u><b><span style="color: #274e13;">Rosemary-scented Caramel Pine Nut Tart</span></b></u><br />
<b><span style="color: #274e13;">Serves 8-10</span></b><br />
<b><span style="color: #274e13;"><br /></span></b>
<b><span style="color: #274e13;">Crust:</span></b><br />
<b><span style="color: #274e13;">1/2 cup unsalted butter, room temperature</span></b><br />
<b><span style="color: #274e13;">1/3 cup powdered sugar</span></b><br />
<b><span style="color: #274e13;">1 large egg, beaten</span></b><br />
<b><span style="color: #274e13;">1 1/2 cups flour</span></b><br />
<b><span style="color: #274e13;">1/3 cup almond meal</span></b><br />
<b><span style="color: #274e13;"><br /></span></b>
<b><span style="color: #274e13;">Filling:</span></b><br />
<b><span style="color: #274e13;">1 cup pine nuts, toasted</span></b><br />
<b><span style="color: #274e13;">8 tablespoons unsalted butter</span></b><br />
<b><span style="color: #274e13;">3/4 cup vanilla sugar</span></b><br />
<b><span style="color: #274e13;">3 tablespoons honey</span></b><br />
<b><span style="color: #274e13;">3 tablespoons corn syrup</span></b><br />
<b><span style="color: #274e13;">1 cup heavy whipping cream</span></b><br />
<b><span style="color: #274e13;">1/2 teaspoon vanilla</span></b><br />
<b><span style="color: #274e13;">3 sprigs rosemary (about 5 inches each)</span></b><br />
<b><span style="color: #274e13;">1/4 teaspoon salt</span></b><br />
<b><span style="color: #274e13;"><br /></span></b>
<b><span style="color: #274e13;">Crust: In a mixer bowl, beat the butter and powdered sugar for about a minute. Add the lightly beaten egg and mix together. Whisk together the flours (white and almond meal) with the salt. Add the flour mixture to the butter, sugar and egg mixture. Mix only until just combined. Wrap the dough and chill for at least an hour.</span></b><br />
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<b><span style="color: #274e13;"> Preheat oven to 325F. Roll the dough out into a 12 inch round which should fit into a 10 inch tart pan with removable bottom. Trim extra dough and prick with a fork. (I used a 10 inch spring-form as my tart pan does not have a removable bottom.) Chill for an additional 10 minutes. Remove from the refrigerator and bake for about 20 minutes or until slightly golden brown. Let cool.</span></b><br />
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<b><span style="color: #274e13;"> Filling: Preheat oven to 350F and toast the pine nuts for about 7-8 minutes or just until starting to lightly brown. Remove from oven and let the pine nuts cool.</span></b><br />
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<b><span style="color: #274e13;">In a saucepan, melt the butter. Once melted add the honey, corn syrup and sugar. Keep the heat low until the sugar is dissolved and then raise the heat to high. Let the mixture boil, stirring to keep it from burning. It will turn a dark amber color color after about 14 minutes. Remove from heat and whisk in the heavy cream. It will sputter, so it is better if you add a little at a time and keep the caramel over low heat. If the cream is too cold the caramel will seize. Keep stirring and it will become smooth. Turn off the heat and add the toasted pine nuts, vanilla, rosemary sprigs and salt. Let the rosemary infuse for about 15 minutes.</span></b><br />
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<b><span style="color: #274e13;">Wrap the outside of the cooled tart shell with aluminum foil. Remove the rosemary sprigs and pour the filling into the shell. Place on a baking sheet and bake until golden brown, about 30 minutes. Remove from oven and transfer to a wire rack to cool completely before serving.</span></b></div>
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<br />Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-19422282635537518982015-03-08T15:38:00.000-06:002015-03-08T15:38:01.880-06:00Dakos (Tomato and Cracker Salad)<b><span style="color: #660000;">I have mentioned before that I like reading cookbooks. I used to preview the cookbook before deciding if I would like to invest the money to buy it. However, I spend some time now reading reviews and making the decision as not all cookbooks are available from the library to read before deciding to buy or not. Certain authors or blogs I trust pretty explicitly. Sometimes I buy a cookbook, read some or all of it and never cook from it, but still they are valuable to me. I think some people think I am crazy to own so many cookbooks, but at times the conversation comes to a recipe and I go get the book that I am talking about as I nearly always know which cookbook something came from. Given that I have about 200 hundred cookbooks, I think that some people are amazed that I can do this; however, some recipes are just stuck in my brain and they get filed until further need of them. All this leads back to the cookbook that I am dedicating to March. It has been a weird winter with a bunch of warm days in January and now again a few days of warmer weather, so now I am craving all the summer produce. This month's task is to get to know Plenty More by Ottolenghi. I have cooked from his other cookbooks, but this one I think will be quite a favorite by the time we start getting all the wonderful fresh summer foods.</span></b><br />
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<u><b><span style="color: #660000;">Dakos (Tomato and Cracker Salad) (Serves 4)</span></b></u><br />
<b><span style="color: #660000;">This actually reminds me of the bread salads that Italian cookbooks offer, but it is a recipe based a Greek recipe. I can image eating this in Greece as it has many of the components of a Greek salad (which does not have lettuce) while I spent a week on a smaller Greek Island. This can only be better in summer, but it satisfied my craving for a salad just before Spring.</span></b><br />
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<b><span style="color: #660000;">1 pound cherry tomatoes (find the sweetest ones you can), cut into halves</span></b><br />
<b><span style="color: #660000;">1/2 red onion, finely diced</span></b><br />
<b><span style="color: #660000;">1 1/2 tablespoons red wine vinegar (I used one with pomegranate in it)</span></b><br />
<b><span style="color: #660000;">4 tablespoons olive oil</span></b><br />
<b><span style="color: #660000;">1/4-1/2 teaspoon ground allspice</span></b><br />
<b><span style="color: #660000;">3.5-5 oz. rye crispbread, broken into about 1 inch pieces or smaller</span></b><br />
<b><span style="color: #660000;">1/2 cup crumbled feta cheese(the closest I have been able to find to Greek feta is the Whole Foods 360 brand)</span></b><br />
<b><span style="color: #660000;">5-10 black olives (I used Kalamata olives), pitted and roughly cut</span></b><br />
<b><span style="color: #660000;">4 tablespoons Italian flat leaf parsley</span></b><br />
<b><span style="color: #660000;">salt and pepper</span></b><br />
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<b><span style="color: #660000;">Put the tomatoes, red onion, vinegar, 2 tablespoons of the olive oil, 1/2 teaspoon salt, and a good grind of black pepper (about 1/4 teaspoon) in a large bowl, mix lightly and set aside. I let mine sit for about 30 minutes so all the flavors and get mixed together.</span></b><br />
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<b><span style="color: #660000;">Spread out crackers in the bottom of a salad bowl (divide into 4 bowls). Spoon the tomato mixture equally on top of each set of crackers. Sprinkle on feta cheese, olives, parsley and the remaining 2 tablespoons of olive oil. Let sit for about 5 minutes before serving. (Add additional salt or pepper if desired.)</span></b><br />
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<br />Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0tag:blogger.com,1999:blog-5913692656768466855.post-85197006857883772552015-03-07T10:04:00.001-07:002015-03-07T10:04:41.568-07:00Brussel Sprouts with Chickpeas<b>Brussel sprouts are something I never ate as a kid. I don't know if my mom didn't like them (which was the case with asparagus) or if they were not as widely available as they are now. I remember eating them once when I lived in New Zealand, but I don't remember anything remarkable about them. I don't remember hating them, now liking them. But since I discovered how much I like them <a href="http://invitedtodinner.blogspot.com/2013/11/roasted-brussel-sprouts.html">roasted</a>, any other form of cooking them doesn't quite live up to the test. I have had a different experience with chickpeas. I like them in the form of hummus, but haven't found too many more ways that I really like them. I did roast them once and I really liked the texture of how they turned out. That being said, the method to cook these together was on the stove top, but I think both the brussel sprouts and the chickpeas would be better in the oven....next time I will have to do that instead. (This recipe is adapted from Bitter by Jennifer McLagan.)</b><br />
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<u><b>Brussel Sprouts and Chickpeas</b></u><br />
<b>1 can no salt added chickpeas (drained, thoroughly rinsed, and dried)</b><br />
<b>Salt and pepper to taste</b><br />
<b>2-4 tablespoons olive oil</b><br />
<b>1 medium shallot, finely diced</b><br />
<b>3/4 cup chicken stock</b><br />
<b>1.25 pounds brussel sprouts, outer leaves removed and cut in half</b><br />
<b>2 tablespoons balsamic vinegar</b><br />
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<b>Sprinkle chickpeas with salt. Set aside. Pour about 2 tablespoons of olive oil in a frying pan with a lid and place over medium heat. When hot, add the shallot and cook until lightly browned. Add the chickpeas, season with salt and pepper, and cook until lightly browned. Add about 1/4 cup of the chicken stock. Deglaze the pan by bringing to a boil and scrape any brown bits from the bottom of the pan. Remove from heat and put into a bowl.</b><br />
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<b>Return the pan to the heat and add an additional 2 tablespoons olive oil. Put over high heat. When the oil is hot add the brussel spouts. Cook until dark, but not black. Add the rest of the chicken stock, then season with salt and pepper. Lower the heat and cover until the sprouts are tender, but still crisp. Return the chickpea mixture to the pan. Check the seasoning and add the balsamic vinegar. Cooked until warmed throughout. Remove from heat and serve.</b><br />
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<br />Anonymoushttp://www.blogger.com/profile/09087856834286842320noreply@blogger.com0