tag:blogger.com,1999:blog-80170842253865097052024-03-12T21:08:44.563-06:00Having Fun in the Kitchen!Please click on the pictures to see them in larger size.Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.comBlogger469125tag:blogger.com,1999:blog-8017084225386509705.post-30941586263346543262011-01-02T01:03:00.003-06:002011-01-02T01:07:21.732-06:00Happy New Year Everyone !!!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TSAjt1ivOvI/AAAAAAAALsQ/6wKR_FbuuhE/s1600/DSC_4870.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TSAjt1ivOvI/AAAAAAAALsQ/6wKR_FbuuhE/s400/DSC_4870.jpg" width="400" /></a></div><br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TSAj6dY9DjI/AAAAAAAALsU/C_zSD2D4vlk/s1600/DSC_4908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Happy New Year everyone and may you have many accomplishments !<br />
I will be trying to post as often as I can, of course, as much as my time allows me.<br />
<br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TSAj6dY9DjI/AAAAAAAALsU/C_zSD2D4vlk/s1600/DSC_4908.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TSAj6dY9DjI/AAAAAAAALsU/C_zSD2D4vlk/s400/DSC_4908.jpg" width="400" /></a>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com9tag:blogger.com,1999:blog-8017084225386509705.post-16215133462580163712010-12-18T18:11:00.000-06:002010-12-18T18:11:58.289-06:00Help Her if you CanI have come across <a href="http://tudoseana.blogspot.com/">THIS</a> blog today and I want to post the link to her website here for you to see and maybe help this girl struggling with a brain tumor ( a pineal gland tumor ).<br />
<br />
<a href="http://tudoseana.blogspot.com/">http://tudoseana.blogspot.com/</a>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com2tag:blogger.com,1999:blog-8017084225386509705.post-26488847099069207322010-11-28T17:09:00.000-06:002010-11-28T17:09:54.962-06:00Prosciutto Topping<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TPLORM4kIzI/AAAAAAAALqI/zpS_E69PNpQ/s1600/100_1950.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TPLORM4kIzI/AAAAAAAALqI/zpS_E69PNpQ/s400/100_1950.JPG" width="400" /></a> <br />
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<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TPLPjFWc5WI/AAAAAAAALqg/bZ2jVT-Fqxg/s1600/100_1957.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TPLPjFWc5WI/AAAAAAAALqg/bZ2jVT-Fqxg/s400/100_1957.JPG" width="400" /></a> <br />
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<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TPLMqkiCg0I/AAAAAAAALps/IR_O_xWZmZc/s1600/100_1968.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TPLMqkiCg0I/AAAAAAAALps/IR_O_xWZmZc/s400/100_1968.JPG" width="400" /></a> <br />
<br />
After seeing <a href="http://mayas-esprit.blogspot.com/2010/10/sale-di-prosciutto-crudo.html">THIS</a> recipe a few months ago, I decided I need to try it myself.<br />
Nice, smoky and very crunchy, this so called prosciutto salt or topping is a must have for sprinkling on anything from soup to cheese dip.<br />
<br />
<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TPLNRt389JI/AAAAAAAALp0/vZPl5ngbX2o/s1600/100_1944.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TPLNRt389JI/AAAAAAAALp0/vZPl5ngbX2o/s400/100_1944.JPG" width="400" /></a> <br />
And unlike any other recipe I have posted before, this one is a <span style="font-size: x-large;">single ingredient recipe</span> !!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TPLMqkiCg0I/AAAAAAAALps/IR_O_xWZmZc/s1600/100_1968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Ingredients:<br />
1 packet of 4 oz of prosciutto or as much as you have<br />
<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TPLNRt389JI/AAAAAAAALp0/vZPl5ngbX2o/s1600/100_1944.JPG" style="margin-left: 1em; margin-right: 1em;"></a> <br />
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<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TPLNqiRCuhI/AAAAAAAALp8/b-cQrm7Fa5U/s1600/100_1948.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TPLNqiRCuhI/AAAAAAAALp8/b-cQrm7Fa5U/s400/100_1948.JPG" width="400" /></a> <br />
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<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TPLPYEeTp3I/AAAAAAAALqc/CZ2WQRVjMpQ/s1600/100_1955.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TPLPYEeTp3I/AAAAAAAALqc/CZ2WQRVjMpQ/s400/100_1955.JPG" width="400" /></a> <br />
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<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TPLObidv6TI/AAAAAAAALqM/2KFSqLFN3cg/s1600/100_1951.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TPLObidv6TI/AAAAAAAALqM/2KFSqLFN3cg/s400/100_1951.JPG" width="400" /></a> <br />
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<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TPLNcKt7kYI/AAAAAAAALp4/jLtmcq4u_dI/s1600/100_1947.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TPLNcKt7kYI/AAAAAAAALp4/jLtmcq4u_dI/s400/100_1947.JPG" width="400" /></a> <br />
<br />
Directions:<br />
Preheat the oven to 395 F.<br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TPLNGYjwH_I/AAAAAAAALpw/27XvLb8o9tw/s1600/100_1943.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TPLNGYjwH_I/AAAAAAAALpw/27XvLb8o9tw/s400/100_1943.JPG" width="400" /></a> <br />
<br />
Line a baking sheet with parchment paper, then spread the prosciutto,<br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TPLN2VOWINI/AAAAAAAALqE/rAS158_ChYg/s1600/100_1949.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TPLN2VOWINI/AAAAAAAALqE/rAS158_ChYg/s400/100_1949.JPG" width="400" /></a> <br />
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<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TPLOmMN1atI/AAAAAAAALqQ/vYqJfA-QGg4/s1600/100_1952.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TPLOmMN1atI/AAAAAAAALqQ/vYqJfA-QGg4/s400/100_1952.JPG" width="400" /></a> <br />
<br />
cover with more parchment<br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TPLPDNV4b5I/AAAAAAAALqU/2E3jUrg16Dk/s1600/100_1953.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TPLPDNV4b5I/AAAAAAAALqU/2E3jUrg16Dk/s400/100_1953.JPG" width="400" /></a> <br />
<br />
and using a rolling pin, press the paper down<br />
<br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TPLPN0-FOHI/AAAAAAAALqY/w5NYUMvkWl0/s1600/100_1954.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TPLPN0-FOHI/AAAAAAAALqY/w5NYUMvkWl0/s400/100_1954.JPG" width="400" /></a> <br />
so that it sticks to the meat.<br />
<br />
Bake for 10 minutes,<br />
<br />
<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TPLP9ErotnI/AAAAAAAALqo/rNvi-i68Bko/s1600/100_1959.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TPLP9ErotnI/AAAAAAAALqo/rNvi-i68Bko/s400/100_1959.JPG" width="400" /></a> <br />
<br />
<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TPLQHthxCrI/AAAAAAAALqs/x1YMH7yYdcc/s1600/100_1960.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TPLQHthxCrI/AAAAAAAALqs/x1YMH7yYdcc/s400/100_1960.JPG" width="400" /></a> <br />
<br />
then remove the upper parchment paper and bake for 10 more minutes.<br />
This is how the parchment looked after the first 10 minutes.<br />
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<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TPLPuBpWTqI/AAAAAAAALqk/FNSpNz1YWw0/s1600/100_1958.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TPLPuBpWTqI/AAAAAAAALqk/FNSpNz1YWw0/s400/100_1958.JPG" width="400" /></a> <br />
<br />
Some of the fat had baked off and it had seeped into the parchment. <br />
I also flipped the prosciutto over when I uncovered it.<br />
This is how it looks when done.<br />
<br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TPLQS9kh96I/AAAAAAAALqw/47dmqCUqYFg/s1600/100_1961.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TPLQS9kh96I/AAAAAAAALqw/47dmqCUqYFg/s400/100_1961.JPG" width="400" /></a> <br />
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<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TPLQeBosQhI/AAAAAAAALq0/lLgm1r7emtg/s1600/100_1962.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TPLQeBosQhI/AAAAAAAALq0/lLgm1r7emtg/s400/100_1962.JPG" width="400" /></a> <br />
<br />
When done, let cool for 10 minutes, then place in a food processor<br />
<br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TPLQrsYLjvI/AAAAAAAALq4/i-pk4m3cod0/s1600/100_1964.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TPLQrsYLjvI/AAAAAAAALq4/i-pk4m3cod0/s400/100_1964.JPG" width="400" /></a> <br />
<br />
<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TPLRemm9ajI/AAAAAAAALq8/cJlMK6DLuXY/s1600/100_1965.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TPLRemm9ajI/AAAAAAAALq8/cJlMK6DLuXY/s400/100_1965.JPG" width="400" /></a> <br />
<br />
and pulse or mix in 5 seconds increments<br />
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<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TPLRpBkPxnI/AAAAAAAALrA/u9flG3SZOuk/s1600/100_1966.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TPLRpBkPxnI/AAAAAAAALrA/u9flG3SZOuk/s400/100_1966.JPG" width="400" /></a> <br />
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<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TPLR-RPSWoI/AAAAAAAALrE/rjakh0-BhK8/s1600/100_1967.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TPLR-RPSWoI/AAAAAAAALrE/rjakh0-BhK8/s400/100_1967.JPG" width="400" /></a> <br />
<br />
until it reaches your desired consistency.<br />
Place in a ziplock plastic bag and store in the fridge.Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com4tag:blogger.com,1999:blog-8017084225386509705.post-3271610901709157222010-11-15T21:59:00.001-06:002010-11-15T22:02:57.709-06:00Orange Marmelade glazed Pork, Cheddar Quinoa and Mango Salsa - 2nd Wedding Anniversary Dinner<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHQ9s1xJQI/AAAAAAAALkk/UUN9Z0Bcrtw/s1600/100_1918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHQ9s1xJQI/AAAAAAAALkk/UUN9Z0Bcrtw/s400/100_1918.JPG" width="400" /></a></div><br />
<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TOHbsR8_DnI/AAAAAAAALpE/cYeLwFOQwns/s1600/100_1917.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TOHbsR8_DnI/AAAAAAAALpE/cYeLwFOQwns/s400/100_1917.JPG" width="400" /></a> <br />
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<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHbBxpTqGI/AAAAAAAALow/qXR3I7M1xmk/s1600/100_1913.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHbBxpTqGI/AAAAAAAALow/qXR3I7M1xmk/s400/100_1913.JPG" width="400" /></a> <br />
<br />
On November 15th of every year we celebrate our wedding anniversary and this year it was our 2nd.<br />
Jeff did not request and specific dinner and so I thought I would make something out of the ordinary and something I have never made before.<br />
Some time ago I saw somebody on TV glazing chicken breasts with orange marmelade and balsamic vinegar so that the sugars would caramelize and color the meat and so I just borrowed the idea from there and used pork instead.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHROjPhrtI/AAAAAAAALks/SNby1HKsehA/s1600/100_1837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHROjPhrtI/AAAAAAAALks/SNby1HKsehA/s400/100_1837.JPG" width="400" /></a></div> I had picked up a mango at the store to make a mango salsa which I had never previously tried and if you are curious, you need to try it as it is just delicious.<br />
The recipe is really suitable for adapting to your personal taste as I just put it together based on what I had and what I personally like.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHRdEusE3I/AAAAAAAALk4/48MLDZ8T-58/s1600/100_1839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHRdEusE3I/AAAAAAAALk4/48MLDZ8T-58/s400/100_1839.JPG" width="400" /></a></div><br />
The mango at Whole Foods was $ 2.99. The yellow mangoes were 2 pieces for $ 2.99.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHRv5RxsMI/AAAAAAAALk8/wCoyWl-hjHE/s1600/100_1840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHRv5RxsMI/AAAAAAAALk8/wCoyWl-hjHE/s320/100_1840.JPG" width="320" /></a></div><br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHa25PaFmI/AAAAAAAALoo/pSN8VHRjrm8/s1600/100_1912.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHa25PaFmI/AAAAAAAALoo/pSN8VHRjrm8/s400/100_1912.JPG" width="400" /></a> <br />
<br />
Ingredients:<br />
For the Salsa:<br />
1 mango, rinsed, peeled, cubed<br />
1/2 tomato, diced<br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHUkej-ErI/AAAAAAAALlw/Rm4Od6QSdwk/s1600/100_1861.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHUkej-ErI/AAAAAAAALlw/Rm4Od6QSdwk/s400/100_1861.JPG" width="400" /></a> <br />
<br />
1 small shallot or onion, diced<br />
<br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHUVRAFc5I/AAAAAAAALls/hgxQ-tNIW4E/s1600/100_1859.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHUVRAFc5I/AAAAAAAALls/hgxQ-tNIW4E/s400/100_1859.JPG" width="400" /></a> <br />
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<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHVU2W0p_I/AAAAAAAALmE/It8cVQzKo9E/s1600/100_1865.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHVU2W0p_I/AAAAAAAALmE/It8cVQzKo9E/s400/100_1865.JPG" width="400" /></a> <br />
<br />
salt<br />
pepper<br />
2 dashes chili pepper powder <br />
2 TBSP olive oil<br />
juice of 1/2 lemon<br />
1/4 green bell pepper, diced<br />
<br />
For the Quinoa:<br />
1/3 cup dry red quinoa<br />
<br />
<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TOHTK9_plsI/AAAAAAAALlY/BRTtXjOKMBQ/s1600/100_1850.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TOHTK9_plsI/AAAAAAAALlY/BRTtXjOKMBQ/s400/100_1850.JPG" width="400" /></a> <br />
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<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHdSZq2dpI/AAAAAAAALpU/FgsnbDOOGwE/s1600/100_155m1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHdSZq2dpI/AAAAAAAALpU/FgsnbDOOGwE/s400/100_155m1.JPG" width="400" /></a> <br />
<br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHS6V9-YkI/AAAAAAAALlU/DKR1TLvd65E/s1600/100_1848.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHS6V9-YkI/AAAAAAAALlU/DKR1TLvd65E/s400/100_1848.JPG" width="400" /></a> <br />
<br />
1 and 1/2 to 2 cups chicken broth<br />
<br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHWIq9V7-I/AAAAAAAALmY/gZNL76mKtOc/s1600/100_1868.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHWIq9V7-I/AAAAAAAALmY/gZNL76mKtOc/s400/100_1868.JPG" width="266" /></a> <br />
<br />
1/4 cup shredded cheddar cheese <br />
salt<br />
pepper<br />
<br />
For the Meat:<br />
2 pieces of pork loin<br />
salt<br />
pepper<br />
1 TBSP olive oil<br />
2 TBSP orange marmelade<br />
<br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHY6FrwCLI/AAAAAAAALns/sAfaQ-5WmpA/s1600/100_1893.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHY6FrwCLI/AAAAAAAALns/sAfaQ-5WmpA/s400/100_1893.JPG" width="266" /></a> <br />
<br />
Directions:<br />
For the Salsa:<br />
After you wash/rinse the mango, peel,<br />
<br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHR_p7PayI/AAAAAAAALlA/AKiTOlxjjsA/s1600/100_1841.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHR_p7PayI/AAAAAAAALlA/AKiTOlxjjsA/s400/100_1841.JPG" width="400" /></a> <br />
<br />
cut the fruit flesh<br />
<br />
<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TOHSOnbh_pI/AAAAAAAALlE/5gzhKe7kBjA/s1600/100_1842.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TOHSOnbh_pI/AAAAAAAALlE/5gzhKe7kBjA/s400/100_1842.JPG" width="400" /></a> <br />
<br />
and discard the large seed.<br />
Dice or cube the mango<br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHSfBAxHOI/AAAAAAAALlI/SM9IU6zqRzk/s1600/100_1844.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHSfBAxHOI/AAAAAAAALlI/SM9IU6zqRzk/s400/100_1844.JPG" width="400" /></a><br />
<br />
<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHSsKySFdI/AAAAAAAALlQ/FqJYy29uiSc/s1600/100_1845.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHSsKySFdI/AAAAAAAALlQ/FqJYy29uiSc/s400/100_1845.JPG" width="400" /></a> <br />
<br />
and place it in a medium size bowl.<br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHU2TGsiSI/AAAAAAAALl0/aXVIYpYZMNY/s1600/100_1862.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHU2TGsiSI/AAAAAAAALl0/aXVIYpYZMNY/s400/100_1862.JPG" width="400" /></a> <br />
<br />
Add the diced 1/2 tomato, the diced bell pepper and the diced shallot or onion and then season and dress the ingredients.<br />
<br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHVkxcjFKI/AAAAAAAALmI/AI3X5eA-P0U/s1600/100_1866.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHVkxcjFKI/AAAAAAAALmI/AI3X5eA-P0U/s400/100_1866.JPG" width="400" /></a> <br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHWafjV_zI/AAAAAAAALmc/Djn4Fewv-ls/s1600/100_1869.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHWafjV_zI/AAAAAAAALmc/Djn4Fewv-ls/s400/100_1869.JPG" width="400" /></a> <br />
<br />
Toss to combine, taste and adjust the seasonings to your taste.<br />
<br />
<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHWltyBD4I/AAAAAAAALmg/z_l99QD4lAk/s1600/100_1871.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHWltyBD4I/AAAAAAAALmg/z_l99QD4lAk/s400/100_1871.JPG" width="400" /></a><br />
<br />
For the Quinoa:<br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHdLT9KZxI/AAAAAAAALpM/tgLqWiDDthI/s1600/100_1551.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHdLT9KZxI/AAAAAAAALpM/tgLqWiDDthI/s400/100_1551.JPG" width="400" /></a> <br />
<br />
They say that quinoa sometimes needs to be rinsed so that bitterness is washed away from the surface of the grain.<br />
I purchased my red quinoa at Whole Foods and even though I am pretty sure that the grain is pre-rinsed, I let it sit in cold water for 1 hour.<br />
<br />
<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHTacAO23I/AAAAAAAALlc/EXPSOk_CG60/s1600/100_1852.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHTacAO23I/AAAAAAAALlc/EXPSOk_CG60/s400/100_1852.JPG" width="400" /></a> <br />
<br />
<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TOHToqSeUgI/AAAAAAAALlg/Arp762VPMlQ/s1600/100_1854.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TOHToqSeUgI/AAAAAAAALlg/Arp762VPMlQ/s400/100_1854.JPG" width="400" /></a> <br />
<br />
<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHUGKULG0I/AAAAAAAALlo/FbOc1Rzk6uM/s1600/100_1857.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHUGKULG0I/AAAAAAAALlo/FbOc1Rzk6uM/s400/100_1857.JPG" width="400" /></a> <br />
<br />
In a medium sized sauce pan I brought to boil 1 and 1/2 cups chicken broth and added the drained quinoa.<br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHW71JSu3I/AAAAAAAALmw/Vt2QbPbKclM/s1600/100_1874.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHW71JSu3I/AAAAAAAALmw/Vt2QbPbKclM/s400/100_1874.JPG" width="400" /></a> <br />
<br />
I let it cook at medium heat in the liquid until all of it was absorbed,<br />
<br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHXHXqBlqI/AAAAAAAALm0/MvVJlUEQGRs/s1600/100_1875.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHXHXqBlqI/AAAAAAAALm0/MvVJlUEQGRs/s400/100_1875.JPG" width="400" /></a> <br />
<br />
which took 25 minutes.<br />
<br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHXS7KMaNI/AAAAAAAALm8/n0k0xx58FtM/s1600/100_1876.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHXS7KMaNI/AAAAAAAALm8/n0k0xx58FtM/s400/100_1876.JPG" width="400" /></a> <br />
<br />
<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHXekREV0I/AAAAAAAALnE/AWKbA6V0Nuo/s1600/100_1878.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHXekREV0I/AAAAAAAALnE/AWKbA6V0Nuo/s400/100_1878.JPG" width="400" /></a> <br />
<br />
At the end I added the cheese<br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHXqO52jPI/AAAAAAAALnI/DzhlltkArao/s1600/100_1880.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHXqO52jPI/AAAAAAAALnI/DzhlltkArao/s400/100_1880.JPG" width="400" /></a><br />
<br />
and the 1/2 cup chicken broth that I had left.<br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHX1uKTrJI/AAAAAAAALnM/VPt7cnn8vgo/s1600/100_1881.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHX1uKTrJI/AAAAAAAALnM/VPt7cnn8vgo/s400/100_1881.JPG" width="400" /></a> <br />
<br />
<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TOHYBosOjmI/AAAAAAAALnQ/KuGzYc5OEDY/s1600/100_1885.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TOHYBosOjmI/AAAAAAAALnQ/KuGzYc5OEDY/s400/100_1885.JPG" width="400" /></a> <br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHYYFs0BbI/AAAAAAAALnY/_KP4Ci1i0JY/s1600/100_1889.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHYYFs0BbI/AAAAAAAALnY/_KP4Ci1i0JY/s400/100_1889.JPG" width="400" /></a><br />
<br />
You can either mold it<br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHZ-OSW3mI/AAAAAAAALoU/wre0pgMFOmM/s1600/100_1906.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHZ-OSW3mI/AAAAAAAALoU/wre0pgMFOmM/s400/100_1906.JPG" width="400" /></a> <br />
<br />
and freeze it for faster cooling or you can enjoy it warm.<br />
<br />
For the Meat:<br />
Coat the meat with oil, season with salt and pepper<br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHZFLTjQ9I/AAAAAAAALn4/LZsB_exrXrU/s1600/100_1894.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHZFLTjQ9I/AAAAAAAALn4/LZsB_exrXrU/s400/100_1894.JPG" width="400" /></a><br />
<br />
<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TOHZP_5_SJI/AAAAAAAALn8/-dvVcaFniQU/s1600/100_1895.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TOHZP_5_SJI/AAAAAAAALn8/-dvVcaFniQU/s400/100_1895.JPG" width="400" /></a> <br />
<br />
and spread the orange marmelade on the surface.<br />
<br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHZbcocTAI/AAAAAAAALoA/lb6QpxkPeFg/s1600/100_1897.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHZbcocTAI/AAAAAAAALoA/lb6QpxkPeFg/s400/100_1897.JPG" width="400" /></a> <br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHZngkefmI/AAAAAAAALoI/_BUhUHN00Fo/s1600/100_1899.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHZngkefmI/AAAAAAAALoI/_BUhUHN00Fo/s400/100_1899.JPG" width="400" /></a><br />
<br />
Bake at 450 F for 20 minutes<br />
<br />
<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHaJRu6hdI/AAAAAAAALoY/NiV5c0yu93Y/s1600/100_1907.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHaJRu6hdI/AAAAAAAALoY/NiV5c0yu93Y/s400/100_1907.JPG" width="400" /></a> <br />
<br />
or until the meat looks cooked and the glaze starts to caramelize.<br />
<br />
<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHagdMTEAI/AAAAAAAALog/p_gO35aKc9Y/s1600/100_1909.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TOHagdMTEAI/AAAAAAAALog/p_gO35aKc9Y/s400/100_1909.JPG" width="400" /></a> <br />
<br />
This is how it looked at the 10 minute mark.<br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHZyqIiUaI/AAAAAAAALoQ/sUhtCQsq9Jw/s1600/100_1903.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHZyqIiUaI/AAAAAAAALoQ/sUhtCQsq9Jw/s400/100_1903.JPG" width="400" /></a><br />
<br />
Plate and enjoy !!<br />
<br />
<a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHari_B8WI/AAAAAAAALok/clzQKNTHm7s/s1600/100_1911.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHari_B8WI/AAAAAAAALok/clzQKNTHm7s/s400/100_1911.JPG" width="400" /></a> <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
For dessert we had Key Lime Pie with Strawberry Champagne.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHbMe8AhSI/AAAAAAAALo4/jp5qxsIT0XU/s1600/100_1914.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TOHbMe8AhSI/AAAAAAAALo4/jp5qxsIT0XU/s400/100_1914.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHbW8sp9eI/AAAAAAAALo8/_Sd42PKwObA/s1600/100_1915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TOHbW8sp9eI/AAAAAAAALo8/_Sd42PKwObA/s400/100_1915.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TOHbiAWp1qI/AAAAAAAALpA/tge_SevmB-0/s1600/100_1916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TOHbiAWp1qI/AAAAAAAALpA/tge_SevmB-0/s400/100_1916.JPG" width="400" /></a></div>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com3tag:blogger.com,1999:blog-8017084225386509705.post-40153084288883718302010-11-04T07:46:00.000-06:002010-11-04T07:46:05.970-06:00Oven Fries and Chicken Strips<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TNKwlAcY5nI/AAAAAAAALjA/nGEbJE7z2Vk/s1600/100_0694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TNKwlAcY5nI/AAAAAAAALjA/nGEbJE7z2Vk/s400/100_0694.JPG" width="400" /></a></div><br />
If you like fries and chicken strips, then you will most certainly enjoy this meal.<br />
Because frying isn't all that good for you, baking the ingredients of this meal is a much preferred alternative and you do not even need many ingredients to make this for dinner tonight.<br />
<br />
Ingredients:<br />
* for the fries: <br />
2 medium potatoes per person or 1 large per person (I always cook meals for 2 people)<br />
1/2 teaspoon kosher salt<br />
1/4 teaspoon black ground pepper<br />
1/8 teaspoon sage<br />
1/8 or even 1/16 teaspoon chili pepper powder<br />
3 TBSP oil<br />
* for the chicken:<br />
the chicken pieces (6 in my case)<br />
1/16 to 1/8 teaspoon chili powder<br />
1/4 teaspoon kosher salt<br />
1/4 teaspoon ground pepper<br />
3 TBSP oil<br />
a few drops Worcestershire sauce <br />
a few drops liquid smoke<br />
2 TBSP lemon juice<br />
3 TBSP wine , if you have any<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TNKyfAt4GAI/AAAAAAAALkA/aZMZg3cD49I/s1600/100_0693.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TNKyfAt4GAI/AAAAAAAALkA/aZMZg3cD49I/s400/100_0693.JPG" width="400" /></a></div><br />
Directions:<br />
Combine the ingredients for the chicken<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TNKxQM3gsqI/AAAAAAAALjY/6S9f8ScbBLA/s1600/100_0685.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TNKxQM3gsqI/AAAAAAAALjY/6S9f8ScbBLA/s400/100_0685.JPG" width="400" /></a></div><br />
and let marinate for at least 1 hour<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TNKxaWsp-oI/AAAAAAAALjc/ObC9bLU9d04/s1600/100_0686.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TNKxaWsp-oI/AAAAAAAALjc/ObC9bLU9d04/s400/100_0686.JPG" width="400" /></a></div><br />
directly in the pan.<br />
You can either let it sit in the fridge or on your kitchen counter. <br />
While that is happening, line a baking pan with aluminum foil and spread the thinly sliced fries.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TNKwv47cPwI/AAAAAAAALjE/3gtwdInQWdg/s1600/100_0681.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TNKwv47cPwI/AAAAAAAALjE/3gtwdInQWdg/s400/100_0681.JPG" width="400" /></a></div><br />
Sprinkle with the oil and all the seasonings,<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TNKw6q2WahI/AAAAAAAALjI/WK2vc4ZKLMU/s1600/100_0682.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TNKw6q2WahI/AAAAAAAALjI/WK2vc4ZKLMU/s400/100_0682.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TNKxFXB_NDI/AAAAAAAALjM/e9SFHhQoSsQ/s1600/100_0683.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TNKxFXB_NDI/AAAAAAAALjM/e9SFHhQoSsQ/s400/100_0683.JPG" width="400" /></a></div><br />
then toss to coat evenly on all sides.<br />
Preheat the oven at 425 F and bake both at the same time for about 30 to 40 min or until the potatoes are golden and the marinade liquid in the chicken pan has evaporated and thickened a bit, like in the picture below.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TNKxmOe2RzI/AAAAAAAALjg/PD_ACrRYUJI/s1600/100_0687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TNKxmOe2RzI/AAAAAAAALjg/PD_ACrRYUJI/s400/100_0687.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TNKxxuGrRsI/AAAAAAAALjk/dAyWKM81cas/s1600/100_0688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TNKxxuGrRsI/AAAAAAAALjk/dAyWKM81cas/s400/100_0688.JPG" width="400" /></a></div><br />
The fries will have to look like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TNKx9WpgXMI/AAAAAAAALjs/Jt4KrDxrhT8/s1600/100_0689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TNKx9WpgXMI/AAAAAAAALjs/Jt4KrDxrhT8/s400/100_0689.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TNKyIHVE6-I/AAAAAAAALj0/Busi07wNQJ4/s1600/100_0690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TNKyIHVE6-I/AAAAAAAALj0/Busi07wNQJ4/s400/100_0690.JPG" width="400" /></a></div><br />
They might or might not stick to the aluminum foil.<br />
Plate and serve!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TNKyTqTP0UI/AAAAAAAALj8/mtmed2BJbXI/s1600/100_0692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TNKyTqTP0UI/AAAAAAAALj8/mtmed2BJbXI/s400/100_0692.JPG" width="400" /></a></div><br />
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</a></div>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com3tag:blogger.com,1999:blog-8017084225386509705.post-89613529787650125532010-11-01T18:40:00.000-06:002010-11-01T18:40:33.062-06:00Parker House Rolls<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TM9cC2m_UrI/AAAAAAAALiQ/pKlCJU7oQXI/s1600/100_1710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TM9cC2m_UrI/AAAAAAAALiQ/pKlCJU7oQXI/s400/100_1710.JPG" width="400" /></a></div><br />
<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TM9cQnjq7yI/AAAAAAAALiU/9LA_1AeypPg/s1600/100_1711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>I do not remember ever making these amazing rolls before, but I am happy I bought the Food Network magazine and tried Alex's recipe.<br />
<br />
<h2>Ingredients</h2><ul><li class="ingredient">1 1/4-ounce packet active dry yeast</li>
<li class="ingredient">1/2 cup sugar</li>
<li class="ingredient">7 1/2 to 8 cups all-purpose flour, plus more for dusting</li>
<li class="ingredient">12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing</li>
<li class="ingredient">2 cups whole milk, at room temperature</li>
<li class="ingredient">2 large eggs, at room temperature</li>
<li class="ingredient">1 tablespoon kosher salt, plus more for sprinkling</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TM9cQnjq7yI/AAAAAAAALiU/9LA_1AeypPg/s1600/100_1711.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TM9cQnjq7yI/AAAAAAAALiU/9LA_1AeypPg/s400/100_1711.JPG" width="400" /></a></div><h2> Directions</h2>Bloom the yeast.<br />
Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature).<br />
Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar.<br />
Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour.<br />
Set aside near the stove while you prepare the dough.<br />
Make the dough.<br />
Mix the melted butter and milk in a mixer with the hook attachment on low speed.<br />
Add the eggs and mix until blended.<br />
Scrape in the yeast mixture and mix until incorporated.<br />
Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.<br />
Let it rise.<br />
Brush a large bowl with softened butter.<br />
Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes.<br />
The dough should double in volume.<br />
Shape the dough.<br />
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.<br />
Dust a clean flat surface with flour and turn the dough out onto it.<br />
Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).<br />
Cut the dough.<br />
With the short side in front of you, cut the dough in half lengthwise with a floured knife.<br />
Or better yet you can use a pizza cutter like I did. <br />
Then slice crosswise into 12 strips.<br />
Shape the dough.<br />
One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath.<br />
Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows.<br />
(If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)<br />
Bake the rolls.<br />
Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes.<br />
(If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.)<br />
Remove from the oven and brush with softened butter.<br />
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Sprinkle with salt and serve immediately.<br />
<br />
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Very soft and tasty and your house will definitely smell like a bakery.Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com4tag:blogger.com,1999:blog-8017084225386509705.post-6832019920607120712010-10-23T21:17:00.000-05:002010-10-23T21:17:07.089-05:00I have been Painting<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TMOWx-2b8uI/AAAAAAAALiE/9vjHg0WVKcY/s1600/IMG_0152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TMOWx-2b8uI/AAAAAAAALiE/9vjHg0WVKcY/s400/IMG_0152.JPG" width="400" /></a></div><br />
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It took us a week to get the house ready for the painting project, do the project and put the things back the way they were before....and here is the end result.<br />
Click <a href="http://www.facebook.com/album.php?aid=2062155&id=1471517049&l=9ca3c09afb">THIS</a> link to see the Facebook pictures.<br />
Enjoy !Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com1tag:blogger.com,1999:blog-8017084225386509705.post-39529946612952105472010-10-14T19:05:00.000-05:002010-10-14T19:05:05.703-05:00Roasted Beet Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TLeTyUZr0xI/AAAAAAAALhs/VoZyUOkDO38/s1600/100_1644.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TLeTyUZr0xI/AAAAAAAALhs/VoZyUOkDO38/s400/100_1644.JPG" width="400" /></a></div><br />
If you like beets but have been wondering how to get the most of them then this is your answer.<br />
I only bought 2 at Whole Foods and if I remember well they are being sold at different prices.<br />
The taste of these 2 is pretty similar, but the colors are fantastic especially when paired.<br />
So you just need 2 fist size beets, some cooking oil, salt, pepper, zest of 1/2 lemon and juice of 1/2 lemon and aluminum foil.<br />
Start by preheating your oven or in my case - toaster oven -to 375 F and continue with washing your beets, then peeling them.<br />
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Place the beets on a sheet of aluminum measuring 12 to 16 inches long, then drizzle with oil and using a brush or your fingers make sure the oil is evenly distributed. <br />
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After the oil, sprinkle salt and freshly ground pepper.<br />
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I prefer coarse pepper. <br />
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The yellow color looked much better in reality but the camera just refused to capture it. <br />
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The next step is folding the edges of the aluminum foil to make an envelope or a pouch for baking. <br />
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To begin roast the beets for 1 hour, then increase the heat to 400F and cook for 45 more minutes.<br />
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If your beets are egg size, then they might be ready at the 1 hour mark.<br />
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When time is up, they will look like this...but do not let yourself be fooled by the darkened skin.<br />
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Look at the marvelous pop of color !<br />
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The beets will release juices while cooking at that will be the start of your dressing.<br />
To it add the lemon juice and mix to blend. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TLeTRyQtgYI/AAAAAAAALhg/MtovSkXi_IA/s1600/100_1640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TLeTRyQtgYI/AAAAAAAALhg/MtovSkXi_IA/s400/100_1640.JPG" width="400" /></a></div><br />
Chop or cube the beets and place them in a glass bowl.<br />
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Add the lemon zest...<br />
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...then add the dressing and toss to coat. <br />
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Chill for 10 minutes then serve as is or with anything else you might like.<br />
You will probably not stop from eating it - it is THAT good.<br />
Enjoy !Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com1tag:blogger.com,1999:blog-8017084225386509705.post-59154309855392902922010-10-13T22:33:00.000-05:002010-10-13T22:33:05.777-05:00Chunky Guacamole<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TLZru7RifWI/AAAAAAAALgk/ZhxfG7i0WF8/s1600/100_1625.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TLZru7RifWI/AAAAAAAALgk/ZhxfG7i0WF8/s400/100_1625.JPG" width="400" /></a></div><br />
My husband Jeff loves guacamole and if you are a fan of it too, then you really have to try it.<br />
My recipe has something that probably none other has and if you make it you will see how good it really is.<br />
Mine has lemon zest, not just lemon juice and it has one small shallot, not the regular 1/4 white onion.<br />
The shallot is milder in flavor and even softer in texture than the regular onion. <br />
<br />
Ingredients:<br />
1 large tomato, diced small<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TLZpXEVI_5I/AAAAAAAALfs/wb_uvNJzHVU/s1600/100_1608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TLZpXEVI_5I/AAAAAAAALfs/wb_uvNJzHVU/s400/100_1608.JPG" width="400" /></a></div><br />
1 shallot<br />
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1 jalapeno pepper, seeded and cut in 2<br />
1 handful parsley or cilantro <br />
1 teaspoon lemon zest<br />
juice of 1/2 lemon<br />
salt<br />
pepper<br />
1 avocado <br />
<br />
Process everything but the avocado in a small food processor until it is finely chopped.<br />
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If you find it to be too dry and separating on the sides of the food processor, then add 1/3 of the tomato quantity.<br />
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At first it will look like this.<br />
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Then with the tomato added it will turn red like this.<br />
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Before you cut the avocado make sure you have washed it thoroughly.<br />
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With a knife make a cut all the way around and then twist the halves.<br />
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Discard the large seed and scoop the contents or the pulp of the fruit into a bowl.<br />
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The perfect tool for this would be a teaspoon.<br />
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Add the mixture from the food processor and the diced tomato and mix to combine.<br />
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Check the salt & pepper taste and adjust accordingly.<br />
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The avocado oxidizes easily and the lemon juice helps prevent that from happening.<br />
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Delicious nonetheless.<br />
Thias guacamole is best served immediately with chips, but if you want to make it ahead and chill it or just save it for later, then the best way to do that is by placing the guacamole in a plastic container with a tight fitting lid.<br />
It will keep in the fridge for up to 2 days.<br />
Enjoy !Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com0tag:blogger.com,1999:blog-8017084225386509705.post-42315939989129274492010-10-12T09:53:00.000-05:002010-10-12T09:53:17.818-05:00Passionate about Passion Fruit<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TLRyrnR739I/AAAAAAAALdI/oYg31QZceKU/s1600/100_1607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TLRyrnR739I/AAAAAAAALdI/oYg31QZceKU/s400/100_1607.JPG" width="400" /></a></div><br />
I know most of us are willing to try exotic flavors, especially in syrups, as a chocolate filling or in a drink of some sort or even in ice cream, but how many of you would really eat that fresh fruit?<br />
Some time ago I spotted passion fruits, all shriveled in a basket at Whole Foods and at a $3 + price tag (tax included) per piece, I thought I would give it a thought before purchasing it and possibly discarding it.<br />
After weighing in the scientific evidence, I decided to pick one up, slice it and look inside and possibly even taste it and if I like it then even go on to start looking up for recipes to use it in.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TLRy3bpggcI/AAAAAAAALdM/i883udhi5bg/s1600/100_1596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TLRy3bpggcI/AAAAAAAALdM/i883udhi5bg/s400/100_1596.JPG" width="400" /></a></div> This particular passion fruit is called a purple passion fruit which is ripe only when the skin starts to wrinkle, such as in my case.<br />
Compared to a large Granny Smith apple, the passion fruit is about 1/3 its size or slightly larger than an extra large egg.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TLRzC2ilSEI/AAAAAAAALdQ/MD_FDS7NPGE/s1600/100_1598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TLRzC2ilSEI/AAAAAAAALdQ/MD_FDS7NPGE/s400/100_1598.JPG" width="400" /></a></div><br />
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It's easy to cut into and it's juicy, tangy and extremely fragrant.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TLRzYHkaufI/AAAAAAAALdY/KMu18hzK2AM/s1600/100_1605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TLRzYHkaufI/AAAAAAAALdY/KMu18hzK2AM/s400/100_1605.JPG" width="400" /></a></div><br />
You will notice that there are some black seeds inside and they add some crunch to your salads or you can strain the pulp to retain the seeds and have just the pure juice to work with.<br />
One fruit yields as much pulp as the volume occupied by one egg - you know....the yolk and the white together...slightly under 1/4 cup.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TLRzi95XUsI/AAAAAAAALdc/pcNfWoUceto/s1600/100_1606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TLRzi95XUsI/AAAAAAAALdc/pcNfWoUceto/s400/100_1606.JPG" width="400" /></a></div>I have put mine in a plastic container in the fridge for the moment and I am thinking maybe I will either make some drink or vinaigrette for a salad or even some syrup for dessert.<br />
There are even recipes for curds out there.<br />
Have you tried it ?Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com1tag:blogger.com,1999:blog-8017084225386509705.post-14899801199794959432010-10-10T21:16:00.000-05:002010-10-10T21:16:00.673-05:00Colorful Fusilli Pasta and Grilled Bratwurst<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TLJgUeIOBiI/AAAAAAAALb4/mnzPF4NkGTI/s1600/_DSC1n714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="371" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TLJgUeIOBiI/AAAAAAAALb4/mnzPF4NkGTI/s400/_DSC1n714.jpg" width="400" /></a></div><br />
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How do you like the decoration?<br />
Isn't it just so cute?<br />
:)<br />
When you want to use very few ingredients and make dinner in a sinch - this is your go-to recipe.<br />
Pasta and sausage.<br />
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<br />
I'll show you how:<br />
You pick your favorite sausage or in this case - bratwurst- and grill it on high after scoring it with a sharp knife.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TLJgqN4vWsI/AAAAAAAALcA/KM0PymsXfPw/s1600/100_0209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TLJgqN4vWsI/AAAAAAAALcA/KM0PymsXfPw/s400/100_0209.JPG" width="400" /></a></div><br />
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While the grill is heating up, bring water to a boil, add some salt and boil the pasta until al-dente or softer, depending on how you like your pasta cooked.<br />
I like it softer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TLJhCgDcFMI/AAAAAAAALcI/kZ8k7j2j7Mc/s1600/100_0211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TLJhCgDcFMI/AAAAAAAALcI/kZ8k7j2j7Mc/s400/100_0211.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TLJhS5CFvDI/AAAAAAAALcM/RQStVL6iDWM/s1600/100_0212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TLJhS5CFvDI/AAAAAAAALcM/RQStVL6iDWM/s400/100_0212.JPG" width="400" /></a></div> When the pasta is almost done, heat up some oil in a saucepan, add salt and pepper or grill seasoning to the oil....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TLJhfB1hY1I/AAAAAAAALcQ/hV_yul2K0D4/s1600/100_0213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TLJhfB1hY1I/AAAAAAAALcQ/hV_yul2K0D4/s400/100_0213.JPG" width="400" /></a></div><br />
...then add a small can of tomato sauce. Look for the "no salt added version" so you can control the amount of salt that goes into your plate.<br />
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Add the strained pasta over the heated up sauce and toss to coat.<br />
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In the meantime the sausage will have grilled and gotten some charring on it.<br />
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Look at those lines !<br />
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When everything is ready just plate and serve !! <br />
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</a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TLJjq7mvt2I/AAAAAAAALc8/UVcn9bG97AY/s1600/100_0224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TLJjq7mvt2I/AAAAAAAALc8/UVcn9bG97AY/s400/100_0224.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com0tag:blogger.com,1999:blog-8017084225386509705.post-65329140932097676092010-10-06T16:48:00.000-05:002010-10-06T16:48:19.109-05:00Baked Fries<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKze3G6vMrI/AAAAAAAALak/uRgYThW_niI/s1600/100_0785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKze3G6vMrI/AAAAAAAALak/uRgYThW_niI/s400/100_0785.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKzfZ02UCvI/AAAAAAAALaw/hZ-YAb9ou4U/s1600/100_0788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKzfZ02UCvI/AAAAAAAALaw/hZ-YAb9ou4U/s400/100_0788.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKzfmoIJWCI/AAAAAAAALa0/7VrtKtsfWrk/s1600/100_0789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKzfmoIJWCI/AAAAAAAALa0/7VrtKtsfWrk/s400/100_0789.JPG" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKzgt_u_baI/AAAAAAAALbM/_bLXWJmOULk/s1600/100_0797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKzgt_u_baI/AAAAAAAALbM/_bLXWJmOULk/s400/100_0797.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Potatoes are just delicious no matter how you prepare them, but I think this recipe just takes them over the top.<br />
<br />
There is really not much of a recipe for them other than the fact that they need to be scrubbed really well, then sliced and after that cut into strips.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKzd7FI7BOI/AAAAAAAALaQ/2regKVw2PC0/s1600/100_0780.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKzd7FI7BOI/AAAAAAAALaQ/2regKVw2PC0/s400/100_0780.JPG" width="400" /></a></div><br />
The strips need to be either tossed with oil or sprayed with oil<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKzefpcftgI/AAAAAAAALac/KzF1p9d6jLM/s1600/100_0783.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKzefpcftgI/AAAAAAAALac/KzF1p9d6jLM/s400/100_0783.JPG" width="400" /></a></div><br />
and then seasoned with freshly ground pepper<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKzeHELAgzI/AAAAAAAALaU/uVmxKc-2s0M/s1600/100_0781.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKzeHELAgzI/AAAAAAAALaU/uVmxKc-2s0M/s400/100_0781.JPG" width="400" /></a></div><br />
and kosher salt.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKzerEnlWUI/AAAAAAAALag/Hy9qo-gnD0k/s1600/100_0784.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKzerEnlWUI/AAAAAAAALag/Hy9qo-gnD0k/s400/100_0784.JPG" width="400" /></a></div><br />
Also they need to be baked in a preheated oven at 400 F<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKzduUG58gI/AAAAAAAALaM/-KO82Ol-LDo/s1600/100_0778.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKzduUG58gI/AAAAAAAALaM/-KO82Ol-LDo/s400/100_0778.JPG" width="400" /></a></div><br />
for about 35 to 55 minutes or until they look golden. <br />
To prevent any sticking to the baking sheet just line it with parchment paper.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKzeTUMDusI/AAAAAAAALaY/N5g6wtDLGLI/s1600/100_0782.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKzeTUMDusI/AAAAAAAALaY/N5g6wtDLGLI/s400/100_0782.JPG" width="400" /></a></div><br />
Remember that wax paper burns.<br />
The plate will be waiting !!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKzgXZsmTrI/AAAAAAAALbE/KXwMvnKnYZY/s1600/100_0795.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKzgXZsmTrI/AAAAAAAALbE/KXwMvnKnYZY/s400/100_0795.JPG" width="400" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKzhHJTfbPI/AAAAAAAALbU/cfTdj8g96rk/s1600/100_0799.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKzhHJTfbPI/AAAAAAAALbU/cfTdj8g96rk/s400/100_0799.JPG" width="400" /></a></div><br />
Serve them with ketchup<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKzf_-0o24I/AAAAAAAALa8/x9ai9u6msp8/s1600/100_0791.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKzf_-0o24I/AAAAAAAALa8/x9ai9u6msp8/s400/100_0791.JPG" width="400" /></a></div><br />
or mustard.<br />
Or BBQ sauce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKzgLlAFttI/AAAAAAAALbA/l5Or86EhDyA/s1600/100_0792.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKzgLlAFttI/AAAAAAAALbA/l5Or86EhDyA/s400/100_0792.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> Look at those golden potatoes !</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKzg6aWMpVI/AAAAAAAALbQ/h_OEvT9hHJc/s1600/100_0798.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKzg6aWMpVI/AAAAAAAALbQ/h_OEvT9hHJc/s400/100_0798.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">You can also cut them in thicker pieces.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKzhekUfksI/AAAAAAAALbc/QhbqRtIViC8/s1600/100_1126.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKzhekUfksI/AAAAAAAALbc/QhbqRtIViC8/s400/100_1126.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKzhr32488I/AAAAAAAALbg/jqBTnRizbR8/s1600/100_1127.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKzhr32488I/AAAAAAAALbg/jqBTnRizbR8/s400/100_1127.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKziECe1EQI/AAAAAAAALbo/CUVGhzCnIxw/s1600/100_1129.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKziECe1EQI/AAAAAAAALbo/CUVGhzCnIxw/s400/100_1129.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKzicgGUDxI/AAAAAAAALbw/IUBlpJPqJzU/s1600/100_1134.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKzicgGUDxI/AAAAAAAALbw/IUBlpJPqJzU/s400/100_1134.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com1tag:blogger.com,1999:blog-8017084225386509705.post-86070667726137379222010-10-04T21:53:00.000-05:002010-10-04T21:53:55.935-05:00Alton Brown's Green Bean Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXnhCqioh16PkL6V_0EE6OmN42W9MV4mgIvfEp-q6i6gxEiruSNm0kp6QpSUOVR62wm_CiexxDHNXU18EGpESiPHa9qnywGhqx-f9999cIf5_fJBJSiv-CHSQMFOMNK0S5rl57-UJEMLA/s1600/100_1372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXnhCqioh16PkL6V_0EE6OmN42W9MV4mgIvfEp-q6i6gxEiruSNm0kp6QpSUOVR62wm_CiexxDHNXU18EGpESiPHa9qnywGhqx-f9999cIf5_fJBJSiv-CHSQMFOMNK0S5rl57-UJEMLA/s400/100_1372.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpwjpqqPFtLkA6vwTaP-kN9lRpZ_UIGtGufQEdjsFiIM-lM2JhSomqu2k8-TjEnMoTKT7VmcFdC28WPnCtuMThg5ub3ir94DcdBMx-mxR5cAOQIMnoHfroiIVAKa-C2nN0RpMSHGf3kPV/s1600/100_1374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpwjpqqPFtLkA6vwTaP-kN9lRpZ_UIGtGufQEdjsFiIM-lM2JhSomqu2k8-TjEnMoTKT7VmcFdC28WPnCtuMThg5ub3ir94DcdBMx-mxR5cAOQIMnoHfroiIVAKa-C2nN0RpMSHGf3kPV/s400/100_1374.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajqLa3jp_9kMZA7sy75H4gu23j5EAvndtl8MoGxRjMXhMVK0C_OEmO1gpYgmS_96ECvzM3pSwSQJCVgvG85b-Dcp-b9Be3xizGtEklwdBXvoH2QOVjwPvQoYwYA0mAtJxXfJ-aoqxmDqL/s1600/100_1375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajqLa3jp_9kMZA7sy75H4gu23j5EAvndtl8MoGxRjMXhMVK0C_OEmO1gpYgmS_96ECvzM3pSwSQJCVgvG85b-Dcp-b9Be3xizGtEklwdBXvoH2QOVjwPvQoYwYA0mAtJxXfJ-aoqxmDqL/s400/100_1375.JPG" width="400" /></a></div><br />
As most of you probably know by know, I am not a big fan of casseroles - one of the reasons being that I only cook for my husband and I and generally casseroles feed 4 or more.<br />
And in most cases, we aren't necessarily big fans of leftovers either.<br />
Oh well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJwejcRzQFFgVaWfaszPBTxMWZZxoSbcGNKQNo6RcsrfdIBE31BEy_tEq8QfJGYxDwHQIny4rGZy-bQhjqCmjS6yiwk0ZHg-RPjpjYMLKbV6R6WIyFFZS4e-svdLWj1qjkKMEvP1pMg0W/s1600/100_1373.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJwejcRzQFFgVaWfaszPBTxMWZZxoSbcGNKQNo6RcsrfdIBE31BEy_tEq8QfJGYxDwHQIny4rGZy-bQhjqCmjS6yiwk0ZHg-RPjpjYMLKbV6R6WIyFFZS4e-svdLWj1qjkKMEvP1pMg0W/s400/100_1373.JPG" width="400" /></a></div><br />
Alton Brown, however, is my cooking guru and being that I love onions, mushrooms and green beans and have never tried a green bean casserole - I definitely had to give it a try.<br />
Loved the taste and will make it again.<br />
Have you tried it ?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKqSB52JSiI/AAAAAAAALZo/x_h2S653SUI/s1600/100_1376.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKqSB52JSiI/AAAAAAAALZo/x_h2S653SUI/s400/100_1376.JPG" width="400" /></a></div><br />
<br />
<h2><span style="font-size: small;">Ingredients</span></h2><h3><span style="font-size: small;">For the topping:</span></h3><ul><li class="ingredient"><span style="font-size: small;">2 medium onions, thinly sliced</span></li>
<li class="ingredient"><span style="font-size: small;">1/4 cup all-purpose flour</span></li>
<li class="ingredient"><span style="font-size: small;">2 tablespoons panko bread crumbs</span></li>
<li class="ingredient"><span style="font-size: small;">1 teaspoon kosher salt</span></li>
<li class="ingredient"><span style="font-size: small;">Nonstick cooking spray</span></li>
</ul><h3><span style="font-size: small;">For beans and sauce:</span></h3><ul><li class="ingredient"><span style="font-size: small;">2 tablespoons plus 1 teaspoon kosher salt, divided</span></li>
<li class="ingredient"><span style="font-size: small;">1 pound fresh green beans, rinsed, trimmed and halved</span></li>
<li class="ingredient"><span style="font-size: small;">2 tablespoons unsalted butter</span></li>
<li class="ingredient"><span style="font-size: small;">12 ounces mushrooms, trimmed and cut into 1/2-inch pieces</span></li>
<li class="ingredient"><span style="font-size: small;">1/2 teaspoon freshly ground black pepper</span></li>
<li class="ingredient"><span style="font-size: small;">2 cloves garlic, minced</span></li>
<li class="ingredient"><span style="font-size: small;">1/4 teaspoon freshly ground nutmeg</span></li>
<li class="ingredient"><span style="font-size: small;">2 tablespoons all-purpose flour</span></li>
<li class="ingredient"><span style="font-size: small;">1 cup chicken broth</span></li>
<li class="ingredient"><span style="font-size: small;">1 cup half-and-half</span></li>
</ul><h2><span style="font-size: small;">Directions</span></h2><div class="instructions"> <span style="font-size: small;"> Preheat the oven to 475 degrees F.</span><br />
<span style="font-size: small;">Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. </span><br />
<span style="font-size: small;">Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. </span><br />
<span style="font-size: small;">Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. </span><br />
<span style="font-size: small;">Toss the onions 2 to 3 times during cooking. </span><br />
<span style="font-size: small;">Once done, remove from the oven and set aside until ready to use. </span><br />
<span style="font-size: small;">Turn the oven down to 400 degrees F.</span><br />
<span style="font-size: small;">While the onions are cooking, prepare the beans. </span><br />
<span style="font-size: small;">Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. </span><br />
<span style="font-size: small;">Add the beans and blanch for 5 minutes. </span><br />
<span style="font-size: small;">Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. </span><br />
<span style="font-size: small;">Drain and set aside.</span><br />
<span style="font-size: small;">Melt the butter in a 12-inch cast iron skillet set over medium-high heat. </span><br />
<span style="font-size: small;">Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. </span><br />
<span style="font-size: small;">Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. </span><br />
<span style="font-size: small;">Sprinkle the flour over the mixture and stir to combine. </span><br />
<span style="font-size: small;">Cook for 1 minute. </span><br />
<span style="font-size: small;">Add the broth and simmer for 1 minute. </span><br />
<span style="font-size: small;">Decrease the heat to medium-low and add the half-and-half. </span><br />
<span style="font-size: small;">Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.</span><br />
<span style="font-size: small;">Remove from the heat and stir in 1/4 of the onions and all of the green beans. </span><br />
<span style="font-size: small;">Top with the remaining onions. </span><br />
<span style="font-size: small;">Place into the oven and bake until bubbly, approximately 15 minutes. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKqRFoQQTAI/AAAAAAAALZU/SE4tfAU-18w/s1600/100_1371.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKqRFoQQTAI/AAAAAAAALZU/SE4tfAU-18w/s400/100_1371.JPG" width="400" /></a></div><span style="font-size: small;"> </span><br />
<span style="font-size: small;">Remove and serve immediately. </span><br />
</div>I served mine with some simple fried boneless, skinless chicken thigh.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKqSOEx_IDI/AAAAAAAALZs/uHWxouEQ-AY/s1600/100_1377.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKqSOEx_IDI/AAAAAAAALZs/uHWxouEQ-AY/s400/100_1377.JPG" width="400" /></a></div>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com1tag:blogger.com,1999:blog-8017084225386509705.post-18189638995490268692010-10-03T12:29:00.000-05:002010-10-03T12:29:45.788-05:00Beef and Rice with a Salad<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKiuP5xem1I/AAAAAAAALY4/4TFuYR5XSws/s1600/100_0567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKiuP5xem1I/AAAAAAAALY4/4TFuYR5XSws/s400/100_0567.JPG" width="400" /></a></div><br />
They say that Italians like to keep their meals as simple as possible and for the most part it seems to be true...unless you're thinking of lasagna where the ingredients can be very many and the cooking process can get quite complicated.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKiskS_beQI/AAAAAAAALYU/C3__27oIWo8/s1600/100_0557.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKiskS_beQI/AAAAAAAALYU/C3__27oIWo8/s400/100_0557.JPG" width="400" /></a></div><br />
I usually like to keep the appearance of my meals simple and at times quite separate the ingredients of the meal on the plate....as you can see if you look over the recipes posted.<br />
This recipe for beef tenderloin and rice is no different and the salad<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKir_vs7PuI/AAAAAAAALYI/r0RsTxHz6jc/s1600/100_0554.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKir_vs7PuI/AAAAAAAALYI/r0RsTxHz6jc/s400/100_0554.JPG" width="400" /></a></div><br />
is quite uncomplicated as well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKium0g1ZsI/AAAAAAAALZA/SKX48UET3GM/s1600/100_0569.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKium0g1ZsI/AAAAAAAALZA/SKX48UET3GM/s400/100_0569.JPG" width="400" /></a></div><br />
<br />
Ingredients:<br />
<br />
Steak:<br />
2 palm size pieces of beef tenderloin cut into pieces<br />
1 TBSP oil<br />
salt<br />
pepper<br />
<br />
Rice:<br />
1/2 cup rice<br />
salt<br />
pepper<br />
any other seasoning you might like for your rice<br />
3/4 cup water or chicken stock if you have as it has (more) flavor<br />
<br />
Salad: <br />
spinach<br />
salad leaves<br />
cherry tomatoes<br />
dressing of your choice<br />
mozzarella<br />
<br />
Directions:<br />
For the salad, combine all ingredients and serve in a medium size bowl.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKisLvhnQUI/AAAAAAAALYM/MIVCnN7shfI/s1600/100_0555.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKisLvhnQUI/AAAAAAAALYM/MIVCnN7shfI/s400/100_0555.JPG" width="400" /></a></div><br />
For the rice, combine all ingredients and steam in your steamer for 30 minutes or until it reaches your preferred tenderness.<br />
For the steak, in a small skillet<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKisXzjnOxI/AAAAAAAALYQ/6Uuxw3aNQ1g/s1600/100_0556.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKisXzjnOxI/AAAAAAAALYQ/6Uuxw3aNQ1g/s400/100_0556.JPG" width="400" /></a></div><br />
heat the oil on medium and cook the seasoned steak pieces<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKisw7uSUGI/AAAAAAAALYY/3zTRNgl638w/s1600/100_0558.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKisw7uSUGI/AAAAAAAALYY/3zTRNgl638w/s400/100_0558.JPG" width="400" /></a></div><br />
for about 3 to 5 minutes per side, then pair with the rice and serve.<br />
Make sure you use a see-through glass lid. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKitrgVqp9I/AAAAAAAALYs/GkXwx39VXyA/s1600/100_0564.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKitrgVqp9I/AAAAAAAALYs/GkXwx39VXyA/s400/100_0564.JPG" width="400" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKis8KqsOcI/AAAAAAAALYc/jRrRLo9AfCI/s1600/100_0560.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKis8KqsOcI/AAAAAAAALYc/jRrRLo9AfCI/s400/100_0560.JPG" width="400" /></a></div><br />
At first you will notice that if the heat is not high, the meat will almost boil...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKitUXqEpyI/AAAAAAAALYk/00iM2lGTrbA/s1600/100_0562.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKitUXqEpyI/AAAAAAAALYk/00iM2lGTrbA/s400/100_0562.JPG" width="400" /></a></div><br />
and if that happens, not to worry as the juices will concentrate<br />
<br />
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as the meat cooks...<br />
<br />
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and all the bits of flavor will cling to the meat towards the end of the cooking process.<br />
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Enjoy !Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com1tag:blogger.com,1999:blog-8017084225386509705.post-90438778430946349892010-09-29T23:56:00.001-05:002010-09-30T00:00:35.839-05:00Chicken Marsala<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKP5Sz46suI/AAAAAAAALWE/wtwQ6JaXqvs/s1600/100_1546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TKP5Sz46suI/AAAAAAAALWE/wtwQ6JaXqvs/s400/100_1546.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKP5gdpjpaI/AAAAAAAALWI/s05HJFyGp0M/s1600/100_1547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKP5gdpjpaI/AAAAAAAALWI/s05HJFyGp0M/s400/100_1547.JPG" width="400" /></a></div><br />
<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TKP5rhJXLPI/AAAAAAAALWM/Y0IK8pHNlLs/s1600/100_1548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Because I always like to try new dishes and learn about new techniques, I thought it was now time for a Chicken Marsala recipe.<br />
And here it is to be shared with you all....and <a href="http://www.bellalimento.com/2009/01/15/chicken-marsala/">HERE</a> is where I got the inspiration from.<br />
Unlike the original inspiration source, I used regular mushrooms, some red onion and also added some Panko bread crumbs to the flour before dredging the meat in it.<br />
Also I chose to place everything on a bed of vermicelli pasta, which is exactly like the Angel Hair Pasta, a thinner variety of spaghetti.<br />
Dessert was yogurt, strawberry flavor.<br />
<br />
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<br />
As a change of subject, my little sister got married to her college sweetheart Saturday, September the 25th 2010 and here are some pictures.<br />
Enjoy !<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKQXd0eFJUI/AAAAAAAALXc/ZKvMv7tgOC8/s1600/DSCF4042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TKQXd0eFJUI/AAAAAAAALXc/ZKvMv7tgOC8/s400/DSCF4042.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKQXej8yYDI/AAAAAAAALXg/LtmsOmhe_QM/s1600/DSCF4112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TKQXej8yYDI/AAAAAAAALXg/LtmsOmhe_QM/s400/DSCF4112.jpg" width="400" /></a></div>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com2tag:blogger.com,1999:blog-8017084225386509705.post-46611148411037918732010-09-26T20:00:00.000-05:002010-09-26T20:00:24.439-05:00Little Baby Cabbage or Brussels Sprouts for Dinner<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TJ_nSUsjgcI/AAAAAAAALVc/alQC_K1OGSE/s1600/100_1524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TJ_nSUsjgcI/AAAAAAAALVc/alQC_K1OGSE/s400/100_1524.JPG" width="400" /></a></div><br />
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The beauty of having your own blog is that you can write about pretty much everything that strikes your fancy, which in this case is my newest so called "experiment".<br />
Brussels sprouts look very cute being that they resemble a miniature cabbage<br />
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<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TJ_nHaCS_DI/AAAAAAAALVY/EDCbSVtrQjg/s1600/100_1523.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TJ_nHaCS_DI/AAAAAAAALVY/EDCbSVtrQjg/s400/100_1523.JPG" width="400" /></a><br />
and my hope was that they taste maybe better than the cabbage itself.<br />
Look at the inside ! If you didn't know better, you'd almost think this IS the real size regular cabbage.<br />
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<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TJ_nqSIEIdI/AAAAAAAALVk/SX0juO2p3oc/s1600/100_1527.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TJ_nqSIEIdI/AAAAAAAALVk/SX0juO2p3oc/s400/100_1527.JPG" width="400" /></a><br />
I personally do not like wilted veggies or over boiled or overcooked greens and so - I had to come up with a way to make the sprouts taste good, be cooked and still be crunchy.<br />
And I also wanted a coating or a topping - other than bacon, which we did not have in the fridge right at the moment.<br />
And to keep it short, I decided to quarter the very well washed<br />
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<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TJ_m6zxVV3I/AAAAAAAALVU/cknpCuqIIRc/s1600/100_1521.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TJ_m6zxVV3I/AAAAAAAALVU/cknpCuqIIRc/s400/100_1521.JPG" width="400" /></a><br />
Brussels sprouts, coat with oil, season with salt & pepper<br />
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<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TJ_oEKLhm9I/AAAAAAAALVs/L55A_m5h4xA/s1600/100_1534.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TJ_oEKLhm9I/AAAAAAAALVs/L55A_m5h4xA/s400/100_1534.JPG" width="400" /></a><br />
and broil them for 4 minutes on high.<br />
Here in this 6 by 9 inch baking pan I have exactly 10 sprouts.<br />
At $ 2.69 per pound, these baby cabbages cost me $ 1.56. Not too bad.<br />
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<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TJ_oQ54qbBI/AAAAAAAALVw/c2Qqjpi4HN8/s1600/100_1535.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TJ_oQ54qbBI/AAAAAAAALVw/c2Qqjpi4HN8/s400/100_1535.JPG" width="400" /></a> <br />
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<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TJ_ocray94I/AAAAAAAALV0/7Gy4YstwsiY/s1600/100_1536.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TJ_ocray94I/AAAAAAAALV0/7Gy4YstwsiY/s400/100_1536.JPG" width="400" /></a><br />
After that, I sprinkled some mozzarella cheese and broiled for 1 to 2 more minutes, just enough for the stringy cheese to melt. <br />
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<a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TJ_opAFSiZI/AAAAAAAALV4/XIlYwY7Ccj8/s1600/100_1538.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TJ_opAFSiZI/AAAAAAAALV4/XIlYwY7Ccj8/s400/100_1538.JPG" width="400" /></a><br />
I served them with some smoked mini sausages and some rice cooked risotto style.<br />
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<a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TJ_o1gqVleI/AAAAAAAALV8/xZ7KbKHmeyM/s1600/100_1540.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TJ_o1gqVleI/AAAAAAAALV8/xZ7KbKHmeyM/s400/100_1540.JPG" width="400" /></a> <br />
I have to say that the sprouts were good, but they are not something I fell in love with, and so, while they are cute, they are not all that tasty unless you add toppings and glazes or a lot of seasonings.<br />
For dessert we had light yogurt with 1 chopped kiwi on top. Yum !!<br />
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How do you like to prepare your sprouts?Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com1tag:blogger.com,1999:blog-8017084225386509705.post-88310176774641702662010-09-24T21:33:00.000-05:002010-09-24T21:33:24.447-05:00Steak Dinner with Chimichurri Sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TJ1V_A5M21I/AAAAAAAALUY/VYnDXmB3W_s/s1600/100_1510.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TJ1V_A5M21I/AAAAAAAALUY/VYnDXmB3W_s/s400/100_1510.JPG" width="400" /></a></div><br />
Where I come from people use to eat fish with a garlic sauce that usually has minced garlic, oil, salt, pepper and some lemon juice or vinegar and ever sour cream sometimes - which elevates the fish to a whole new level.<br />
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Some people use this sauce even for their green beans or yellow wax string beans for that matter.<br />
Where I live now, on the other hand, people indulge in this sauce and add some parsley or cilantro to it and transform it into a very fragrant green sauce that goes on steak.<br />
I love it and hubby does too - and if you have not tried this yet, then you will be amazed at how good this really is.<br />
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<a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TJ1VnQuX7bI/AAAAAAAALUQ/HmUZwfKKGbw/s1600/100_1508.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TJ1VnQuX7bI/AAAAAAAALUQ/HmUZwfKKGbw/s400/100_1508.JPG" width="400" /></a> Oh, I even used frozen parsley and cilantro because I always shop and slice mine after bringing it home from the market and washing it thoroughly.So not to worry - frozen works just s well as fresh.<br />
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So let's look at all the food on the plate: steak with chimichurri sauce (the star of the dish), steamed corn, rice noodles and celery with French onion dip. Yum.<br />
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The steak is a New York Strip cut grilled for 4 minutes on high in the George Foreman grill after being glazed with some oil and sprinkled with salt & pepper.<br />
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The chimichurri sauce is a mix of the following ingredients in the kitchen food processor:<br />
- 1/4 of a medium size onion<br />
- 3 medium size garlic cloves<br />
- 1/2 teaspoon salt<br />
- 1/4 teaspoon pepper<br />
- 1 dash chilli powder<br />
- 1/4 teaspoon oregano<br />
- 1 cup or so of chopped parsley<br />
- 1/4 to 1/2 cup cilantro or just some extra parsley<br />
- lemon zest if you have some<br />
- the juice of about 1/2 lemon<br />
- 1 teaspoon vinegar<br />
- 1/4 cup oil (I used canola oil, but use olive oil if you have).<br />
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</a></div> The corn (1 cup of it, frozen in this case) is simply microwaved covered for 3 minutes, with 2 TBSP water, and then seasoned with salt and pepper at the end.<br />
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The rice noodles have a special way of being cooked, about which I have previously wrote.<br />
You need to soak the noodles in tap water for 30 minutes (don't panic if you soak them for a longer period of time) and then boil them for about 5 minutes, or until they are cooked to your liking.<br />
Keep an eye on them and taste a noodle often as they may be done earlier than you think.<br />
When done, drain and return to the pan, adding 1 to 2 TBSP butter or some oil, salt and pepper and toss or gently mix to coat and season.<br />
The celery was just the right addition to the other ingredients of this meal. <br />
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For dessert we had apple turnovers that really did taste like homemade apple pie...and at only 170 cal per piece they did not do much harm.Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com2tag:blogger.com,1999:blog-8017084225386509705.post-9618930721852131712010-09-21T08:27:00.001-05:002010-09-22T16:17:32.372-05:00Bean Bundles with Orzo<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TJisxLzPhKI/AAAAAAAALTw/YfR0cHsm4Ok/s1600/100_0802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TJisxLzPhKI/AAAAAAAALTw/YfR0cHsm4Ok/s400/100_0802.JPG" width="400" /></a></div><br />
About one year ago I saw Iron Chef Cat Cora help a family deal with their food problem in the sense of them not knowing how to cook (at all).<br />
Maybe for you and I this is a no-brainer, but believe it or not, there are still plenty of mothers out there that do not have the slightest clue of how to cook a meal.<br />
What she cooked for that woman that day (delicious steak with a side of butter <a href="http://www.amazon.com/RiceSelect-Whole-Wheat-Pasta-32-Ounce/dp/B000EGZ99M?ie=UTF8&tag=havin-20&link_code=btl&camp=213689&creative=392969" target="_blank">orzo</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=havin-20&l=btl&camp=213689&creative=392969&o=1&a=B000EGZ99M" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />) just stuck with me forever and also introduced me to the wonder pasta called <a href="http://www.amazon.com/RiceSelect-Traditional-Orzo-32-Ounce-Jars/dp/B000EGZ99C?ie=UTF8&tag=havin-20&link_code=btl&camp=213689&creative=392969" target="_blank">orzo</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=havin-20&l=btl&camp=213689&creative=392969&o=1&a=B000EGZ99C" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />.<br />
I know, pasta is pasta is <a href="http://www.amazon.com/RiceSelect-Lovers-Sampler-Couscous-Variety/dp/B000HJRGQU?ie=UTF8&tag=havin-20&link_code=btl&camp=213689&creative=392969" target="_blank">pasta</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=havin-20&l=btl&camp=213689&creative=392969&o=1&a=B000HJRGQU" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />, no matter how it looks, but when it cooks up in a similar way to rice (picture it making risotto), then it just isn't your regular pasta anymore.<br />
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The beans in this dish are simply boiled for 4 to 5 minutes in salted water, then dumped in ice water to shock the produce, stop the cooking and maintaining the bright color.<br />
After draining them an patting them dry, they are wrapped in bacon and cooked at 425 F for about 20 minutes, in a toaster oven.<br />
For the <a href="http://www.amazon.com/Melissa-Orzo-16-oz-454/dp/B000EQ1W0C?ie=UTF8&tag=havin-20&link_code=btl&camp=213689&creative=392969" target="_blank">orzo</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=havin-20&l=btl&camp=213689&creative=392969&o=1&a=B000EQ1W0C" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> you need 1/2 cup dry pasta and roughly 200 to 400 ml (1 to 2 cups) of how water ready, plus a splash of sherry wine (about 1/4 cup or around 50 ml).<br />
You will also need about 2 TBSP either butter or oil, plus some salt and pepper to taste.<br />
If you feel courageous you can also add about 1/3 cup grated cheese at the end.<br />
In a non-stick skillet warm the oil or butter, add the orzo and cook for 2 minutes on medium-high, then add the wine.<br />
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Stir often until all the liquid has been absorbed, then add more water (about 50 ml at one time or less) until the pasta is cooked thoroughly to your liking.<br />
Some people like their pasta al-dente, but I like mine well done.<br />
:)<br />
When the pasta is cooked, season it and if you choose to add cheese, this is the time to stir it in until it has melted.<br />
If you find yourself wishing I had a more to the point recipe, then <a href="http://catalinakolker.blogspot.com/2009/11/bacon-wrapped-green-beans-with-side-of.html">THIS</a> is the link to the recipe that is more precise and to the point. <br />
Plate and enjoy !<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TJiw9pghGfI/AAAAAAAALUA/Gsid2qQzBCg/s1600/100_0801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TJiw9pghGfI/AAAAAAAALUA/Gsid2qQzBCg/s400/100_0801.JPG" width="400" /></a></div>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com2tag:blogger.com,1999:blog-8017084225386509705.post-531483991654655382010-09-11T22:03:00.002-05:002010-09-11T22:08:16.739-05:00Meet the Cutest Habanero Orange Pepper<div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TIxAsazxEEI/AAAAAAAALTA/WqrQKIyIoXs/s1600/100_1419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TIxAsazxEEI/AAAAAAAALTA/WqrQKIyIoXs/s400/100_1419.JPG" width="400" /></a></div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">My husband was recently given a few <b>Habanero Orange Peppers </b></span><span style="font-size: small;">and they were so cute, that I really just could not help myself from taking several pictures of the peppers.</span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">I am yet to cook with them...maybe some fresh super spicy salsa?</span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Thinking of cooking with small spicy peppers, I remember <a href="http://catalinakolker.blogspot.com/2010/06/bacon-wrapped-jalapenos-on-grill.html">THIS</a></span> <span style="font-size: small;">incident, which you probably remember as well, if you do follow my blog regularly. </span></span></span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; color: #0b5394; text-align: center;"><span style="font-size: small;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIxAwzm0h7I/AAAAAAAALTI/yowzNdiguZ0/s1600/100_1422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIxAwzm0h7I/AAAAAAAALTI/yowzNdiguZ0/s400/100_1422.JPG" width="400" /></a></span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">If you are curious about some "pepper knowledge", then you will be glad to find out that this tiny and oh-so-cute Habanero is originating from Mexico, it germinates slower than the other pepper varieties,<span style="font-family: Times,"Times New Roman",serif;"> </span></span><span style="font-family: Times,"Times New Roman",serif; font-size: small;">but this chile variety is worth the wait as it is 40 times hotter than a standard Jalapeno Pepper! </span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif; font-size: small;">At first it produces light green, thin, crinkled peppers which ripen to a wonderful orange-red coloration. </span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif; font-size: small;">Each chile pepper is 1½ inches long by about 1 inch across. </span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif; font-size: small;">Matures in about 85 days.</span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; color: #0b5394; text-align: center;"><span style="font-size: small;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIxA0AUfPnI/AAAAAAAALTQ/rQXq6lEbSTE/s1600/100_1415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIxA0AUfPnI/AAAAAAAALTQ/rQXq6lEbSTE/s400/100_1415.JPG" width="400" /></a></span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif; font-size: small;">We returned tonight from an OKC trip and here are two pictures of myself that my loving husband took this after-noon by Lake Hefner. </span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; color: #0b5394; text-align: center;"><span style="font-size: small;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TIxBFOs4LnI/AAAAAAAALTY/FGq6MZQLlOg/s1600/_DSC1198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TIxBFOs4LnI/AAAAAAAALTY/FGq6MZQLlOg/s400/_DSC1198.jpg" width="266" /></a></span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; color: #0b5394; text-align: center;"><span style="font-size: small;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIxBRJVT0UI/AAAAAAAALTg/cJIAqRHF35Q/s1600/_DSC1172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIxBRJVT0UI/AAAAAAAALTg/cJIAqRHF35Q/s400/_DSC1172.jpg" width="400" /></a></span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif; font-size: small;">As a piece of advice, you could give pepper seeds a try and have them grow in your kitchen or garden, for the convenience of being able to pick them yourself as a fruit of your loving labor.</span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif; font-size: small;">Very good seeds can be found <a href="http://www.amazon.com/Paper-Lantern-Habanero-Pepper-Seeds/dp/B0012YGTBM?ie=UTF8&tag=havin-20&link_code=btl&camp=213689&creative=392969" target="_blank">HERE</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=havin-20&l=btl&camp=213689&creative=392969&o=1&a=B0012YGTBM" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=havin-20&o=1&p=8&l=bpl&asins=B001JOMNLA&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>. </span></div><div style="color: #0b5394; font-family: Times,"Times New Roman",serif;"><span style="font-family: Times,"Times New Roman",serif; font-size: small;"> </span> </div>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com6tag:blogger.com,1999:blog-8017084225386509705.post-73660373606135835892010-09-08T18:19:00.000-05:002010-09-08T18:19:29.975-05:00Bacon Wrapped Chicken with Salad and Corn on the Cob<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TIgWMk9s6FI/AAAAAAAALSI/hwj-LCh2tcg/s1600/100_0985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TIgWMk9s6FI/AAAAAAAALSI/hwj-LCh2tcg/s400/100_0985.JPG" width="400" /></a></div><br />
One of the best ways to pair bacon and chicken breast is by wrapping thumb-sized pieces of chicken breast into full length strips of bacon and then baking them until the bacon becomes crispy,<br />
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but not brittle.<br />
And to go with that, I also steamed some corn on the cob and fixed a crisp baby greens salad.<br />
For the chicken, you need to cut 1 full sized breast in 10 or half of a chicken breast in 5 equal pieces and then wrap them in full size bacon strips, then bake them in a small dish for 15 to 25 minutes at 425 F until the bacon is done and starts to look crisp, like in my pictures.<br />
No seasonings needed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TIgZEIw9YYI/AAAAAAAALSo/mnGj677lq2U/s1600/100_0981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TIgZEIw9YYI/AAAAAAAALSo/mnGj677lq2U/s400/100_0981.JPG" width="400" /></a></div><br />
The corn on the cob will take 20 to 25 minutes to steam and then needs to be seasoned and sprayed with some liquid butter or butter substitute.<br />
For the salad you can choose any crisp greens you have on hand, but if you want to make my salad, then you will need assorted baby greens, sliced mushrooms, grape or cherry tomatoes<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TIgY4jYXCJI/AAAAAAAALSg/K5-nI2eAqSE/s1600/100_0979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TIgY4jYXCJI/AAAAAAAALSg/K5-nI2eAqSE/s400/100_0979.JPG" width="400" /></a></div><br />
and some Calamata olives and the dressing of your choice.<br />
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Serve and enjoy !<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TIgZcK9s05I/AAAAAAAALS4/4AFdE9gGnC0/s1600/100_0982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TIgZcK9s05I/AAAAAAAALS4/4AFdE9gGnC0/s400/100_0982.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com2tag:blogger.com,1999:blog-8017084225386509705.post-26204720138543358342010-09-05T23:35:00.002-05:002010-09-05T23:43:47.734-05:00Lemon Bars<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIRpgQ565MI/AAAAAAAALRI/rwhW1AkzPLY/s1600/100_1363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIRpgQ565MI/AAAAAAAALRI/rwhW1AkzPLY/s400/100_1363.JPG" width="400" /></a></div><br />
<div style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Oh, luscious lemon bars ! </span></div><div style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">One of my biggest baking challenges so far has been making lemon bars, but now I have finally put it behind me !</span></div><div style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">Thanks to the recipe on <a href="http://joyofbaking.com/LemonBars.html">THIS</a> site, I managed to bake some of the most delicious pastry bars.</span></div><div style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><b><span class="bod"> </span></b></span></div><div style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><b><span class="bod">Shortbread Crust: </span></b></span></div><div style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> 1/2 cup (1 stick) (113 grams) unsalted butter, room temperature</span></span></div><div style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">1/4 cup (25 grams) confectioner's (powdered or icing) sugar </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> 1 cup (130 grams) all purpose flour </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> 1/8 teaspoon salt</span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><b><span class="bod"> </span></b></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><b><span class="bod">Lemon Filling: </span></b></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> 1 cup (200 grams) granulated white sugar </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> 2 large eggs </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> 70 to 80 ml (1/4 to 1/3 cup) fresh lemon juice (approximately two large lemons)</span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; color: #6fa8dc; font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TIRswQ91EbI/AAAAAAAALRY/QSprPYoFoA0/s1600/100_1351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TIRswQ91EbI/AAAAAAAALRY/QSprPYoFoA0/s400/100_1351.JPG" width="400" /></a></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> 1 TBSP (5 grams) grated lemon zest (2 to 3 lemons) </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> 2 TBSP (25 grams) all purpose flour </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> <b> </b></span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><b>Garnish:</b> </span></span></div><div style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> Powder sugar and a sieve</span></span></div><div style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan or PYREX baking dish.</span></span></div><div style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">Shortbread Crust: </span></span></div><div style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. </span></span></div><div style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">Add the flour and salt and beat until the dough just comes together. </span></span></div><div style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. </span></span></div><div style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">Remove from oven and place on a wire rack to cool while you make the filling. </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> Lemon Filling:<b><i> </i></b> </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">Add the lemon juice and zest and stir to combine. </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">Fold in the flour. </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling has set. </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; color: #6fa8dc; font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIRtW91gLBI/AAAAAAAALRg/7jq8g7zuW4o/s1600/100_1352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIRtW91gLBI/AAAAAAAALRg/7jq8g7zuW4o/s400/100_1352.JPG" width="400" /></a></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">Please notice how nicely the foam has browned.</span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> </span></span></div><div class="separator" style="clear: both; color: #6fa8dc; font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIRti7Uw60I/AAAAAAAALRo/81oRNGTjaSI/s1600/100_1358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIRti7Uw60I/AAAAAAAALRo/81oRNGTjaSI/s400/100_1358.JPG" width="400" /></a></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">Remove from oven and place on a wire rack to cool. </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; color: #6fa8dc; font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIRtxHXDgeI/AAAAAAAALRw/EK6uTSF1XTs/s1600/100_1359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIRtxHXDgeI/AAAAAAAALRw/EK6uTSF1XTs/s400/100_1359.JPG" width="400" /></a></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"> </span></span></div><div class="separator" style="clear: both; color: #6fa8dc; font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TIRt9IZ662I/AAAAAAAALR4/Ucit04yeMco/s1600/100_1360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TIRt9IZ662I/AAAAAAAALR4/Ucit04yeMco/s400/100_1360.JPG" width="400" /></a></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">To serve: </span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">Cut into squares and dust with powdered sugar if you like.</span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; color: #6fa8dc; font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TIRuI_5K7qI/AAAAAAAALSA/2nwIZ9LUm9Y/s1600/100_1361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TIRuI_5K7qI/AAAAAAAALSA/2nwIZ9LUm9Y/s400/100_1361.JPG" width="400" /></a></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod">These are best eaten the day they are made - either warm or cold - but can be covered with aluminum foil or plastic wrap and stored in the refrigerator for a day or two.</span></span></div><div align="left" style="color: #6fa8dc; font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; color: #3d85c6; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIRrpbiWr7I/AAAAAAAALRQ/PQsVbUsnl7M/s1600/100_1362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TIRrpbiWr7I/AAAAAAAALRQ/PQsVbUsnl7M/s400/100_1362.JPG" width="400" /></a></div>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com1tag:blogger.com,1999:blog-8017084225386509705.post-75499788605572664292010-09-02T22:15:00.001-05:002010-09-02T22:21:01.677-05:00Whole Wheat Bagel Sandwich<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TIBldRRl-GI/AAAAAAAALQI/myJvexiMnRE/s1600/100_0700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TIBldRRl-GI/AAAAAAAALQI/myJvexiMnRE/s400/100_0700.JPG" width="400" /></a></div><br />
You want your sandwich generally to be crunchy, tasty, satisfying, to fill you up and most of all, if you are like me, you want it to be nutritious.<br />
In this sandwich here I have included the spinach for a special bite, the bell pepper for the antioxidants and for the crunchiness, the salami for the protein and meat taste and finally chose to double toast my bagel to make it crunchy.<br />
Yum.<br />
Oh, and the whole wheat provides good for you fiber.<br />
One of the tastiest, easiest and most nutritious mini sandwiches are made with bagels - whole wheat is the best type of bagel you can use.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TIBm5g2qxjI/AAAAAAAALQQ/3LT3lOiAsxQ/s1600/100_0695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TIBm5g2qxjI/AAAAAAAALQQ/3LT3lOiAsxQ/s400/100_0695.JPG" width="400" /></a></div><br />
I bought these bagels, but you can easily make them at home.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TIBnNTqp9kI/AAAAAAAALQY/-__5ZQQr7rs/s1600/100_0697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TIBnNTqp9kI/AAAAAAAALQY/-__5ZQQr7rs/s400/100_0697.JPG" width="400" /></a></div><br />
Ingredients for the sandwich:<br />
Bagel, split<br />
salami slices or some other kind of meat that you like or have on hand<br />
a few slices of bell pepper<br />
a few leaves of spinach<br />
a slice of cheese, if you like<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJcpRnlfBPUwQsaaUJB3Dw9hbNkkGGEOsV2V-K3YtnxSyMUijUNCuKBHg0AzleVAvKGprJEW9LQ42dl7WMbx3LWG_vWbfNOJXpi6XhgpDFpf3CHJM8FeFsJD9-fCjTCHk7uTpFh55fNXI/s1600/100_0696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJcpRnlfBPUwQsaaUJB3Dw9hbNkkGGEOsV2V-K3YtnxSyMUijUNCuKBHg0AzleVAvKGprJEW9LQ42dl7WMbx3LWG_vWbfNOJXpi6XhgpDFpf3CHJM8FeFsJD9-fCjTCHk7uTpFh55fNXI/s400/100_0696.JPG" width="400" /></a></div><br />
Directions:<br />
Toast the bagel a bit and then put all the ingredients together to make one of the most delicious bagel sandwiches out there.<br />
Enjoy !<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TIBn1VLM-nI/AAAAAAAALQo/faac0WdpD50/s1600/100_0698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TIBn1VLM-nI/AAAAAAAALQo/faac0WdpD50/s400/100_0698.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TIBoAamNdSI/AAAAAAAALQw/zQA6RxWWBos/s1600/100_0699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TIBoAamNdSI/AAAAAAAALQw/zQA6RxWWBos/s400/100_0699.JPG" width="400" /></a></div>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com3tag:blogger.com,1999:blog-8017084225386509705.post-57652160903118845952010-09-01T09:02:00.001-05:002010-09-01T12:18:47.216-05:00Lime Fluff Dessert<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TH5RCh0iAPI/AAAAAAAALM8/-RotUf24WWs/s1600/100_0479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TH5RCh0iAPI/AAAAAAAALM8/-RotUf24WWs/s400/100_0479.JPG" width="400" /></a></div><br />
When life gives you lemons / limes, you should probably just go ahead and squeeze them to make some refreshing lemonade.<br />
But if you don't feel like it, you could give this dessert a go.<br />
I am a subscriber of the <a href="http://www.tasteofhome.com/Recipes/Lemon-Fluff-Dessert">Taste of Home</a> magazine and at times I receive bonus recipes delivered to my e-mail inbox, and this Lemon / Lime Fluff is one of them.<br />
As you will see throughout the process, I wanted to be creative with my dessert, but gave up mid-way...due to the scary green color of one of the extra ingredients that I was hoping to include.<br />
Also, while fixing this I did learn that very cold evaporated milk can whip !!<br />
I also know that the sweetened condensed milk, the type of milk used for key lime pies, can be cooked to obtain dulce de leche. Cannot wait to make that one ! <br />
All in all the fluff is good, but not necessarily one of my favorites.<br />
If you have raspberries or strawberries, you could also adorn the final product to make it even more pretty.<br />
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<b><u>Ingredients:</u></b><br />
1 can (12 ounces) evaporated milk<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TH5Rdf-qY4I/AAAAAAAALNE/vfNKmQjDCSI/s1600/100_0423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/TH5Rdf-qY4I/AAAAAAAALNE/vfNKmQjDCSI/s400/100_0423.JPG" width="266" /></a></div><br />
1 package (3 ounces) lemon gelatin (I wanted to use lime gelatin at first, but realized this would end up looking like Halloween food<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TH5WJjICBfI/AAAAAAAALOI/lTjXR8GpNXQ/s1600/100_0438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_NNF0DD0GUlQ/TH5WJjICBfI/AAAAAAAALOI/lTjXR8GpNXQ/s400/100_0438.JPG" width="400" /></a></div><br />
and decided to just use plain, unflavored gelatin instead.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TH5SKoc_iGI/AAAAAAAALNM/GD2NwI8qMbw/s1600/100_0434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/TH5SKoc_iGI/AAAAAAAALNM/GD2NwI8qMbw/s400/100_0434.JPG" width="400" /></a></div><br />
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</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TH5TQf7ZekI/AAAAAAAALNk/TacN0pmMqgY/s1600/1dce4fc586837fa3_gro_knox_original_01_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TH5TQf7ZekI/AAAAAAAALNk/TacN0pmMqgY/s400/1dce4fc586837fa3_gro_knox_original_01_z.jpg" width="400" /></a></div><br />
1 cup sugar<br />
1-1/3 cups boiling water<br />
1/4 cup lemon / lime juice<br />
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1-3/4 cups graham cracker crumbs<br />
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5 tablespoons butter, melted<br />
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one 8 oz package of cream cheese<br />
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<br />
<u><b>Directions: </b></u><br />
Pour milk into a small metal bowl; place mixer beaters in the bowl.<br />
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Cover and refrigerate for at least 2 hours. <br />
Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water.<br />
Stir in lemon juice.<br />
Cover and refrigerate until syrupy, about 1-1/2 hours. <br />
If you could not find graham cracker crumbs, then you can just place your crackers in a plastic ziplock bag and crush them with a rolling pin.<br />
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In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish.<br />
Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish.<br />
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Beat chilled milk until soft peaks form.<br />
Beat gelatin until tiny bubbles form.<br />
Cream the cheese and mix it with the gelatin and then fold in the milk.<br />
Also, if you chose to zest your citrus fruit, then this is the time to fold in the zest.<br />
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<br />
Pour over prepared crust.<br />
Sprinkle with reserved crumbs.<br />
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Cover and refrigerate until set.<br />
Cut into squares.<b> </b><br />
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<b>Yield: </b>12 servings.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TH5c2_jzWRI/AAAAAAAALPY/BDBLTEOex90/s1600/100_0480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_NNF0DD0GUlQ/TH5c2_jzWRI/AAAAAAAALPY/BDBLTEOex90/s400/100_0480.JPG" width="400" /></a></div>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com3tag:blogger.com,1999:blog-8017084225386509705.post-9288307899682436582010-08-29T16:34:00.001-05:002010-08-29T16:37:18.909-05:00White Chocolate Raspberry Cheesecake - No Bake<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NNF0DD0GUlQ/THrNl2FYvZI/AAAAAAAALME/U5KKOX956Yg/s1600/100_1333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_NNF0DD0GUlQ/THrNl2FYvZI/AAAAAAAALME/U5KKOX956Yg/s400/100_1333.JPG" width="400" /></a></div><br />
If you have ever been to Olive Garden and indulged into their white chocolate cheesecake, then you will most definitely understand the need for such a recipe accessible to the home cook.<br />
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The restaurant mentioned above describes this dessert as:<br />
"<i><b> White Chocolate Raspberry Cheesecake</b></i><br />
<div class="og_menu_item_detail_txt_container"><div class="og_menu_item_description"><i><b>Raspberry-swirled white chocolate cheesecake topped with slivers of white chocolate.</b></i>"<br />
<br />
Enough said and <a href="http://happylovestrawberry.blogspot.com/2008/09/ive-told-you-before-how-i-use-food-to.html">HERE</a> is where I got the recipe from.<br />
I shared my oh-so-good final product with the people at church today and they just loved it !<br />
And so will you !<br />
I used frozen raspberries and used 340 gr, a little bit more than the original recipe calls for and also used a ready made pie crust.<br />
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<br />
<b>Ingredients:</b> <br />
<b></b><i></i><b></b><i></i><b></b><i>Serves 12</i><br />
For the crust:<b> </b><br />
<b>100 gr digestive biscuits, crushed</b> <b> </b><br />
<b>100 gr</b><b> ginger nut biscuits, crushed</b><br />
<b>100 gr</b><b> butter, melted</b><br />
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For the filling:<br />
<b>500 gr (1lb 2oz) white chocolate, broken into pieces (I used chocolate chips and melted them on a double boiler)<br />
50 gr (2oz) butter<br />
1 teaspoon vanilla essence<br />
500 gr (1lb 2oz) full fat soft cheese<br />
50 gr white sugar<br />
175 ml whipping cream<br />
250 gr fresh raspberries, plus extra to decorate</b><br />
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<b>Directions: </b><br />
For the base, combine biscuits & butter, then press into the base of a 23cm (9.5") spring form tin.<br />
For the filling, put the chocolate, butter and vanilla pod in a heatproof bowl and microwave in 20-second bursts to melt it or just set up a double boiler where you need to slowly and constantly stir until the chocolate and butter are melted.<br />
Allow to cool slightly.<br />
In another bowl, mix the soft cheese, sugar and whipping cream til smooth.<br />
Stir the chocolate into the cream<span style="color: black;">. </span><br />
Gently stir in raspberries with a spatula, then spoon on top of the base, smooth carefully, and leave in the fridge to set (8-24 hours).<br />
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Remove from tin and decorate with raspberries and some lemon rind to serve.<br />
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If you would like to go ahead and make the version with the chocolate crust, go <a href="http://www.tiffanyjohnsonphotography.com/Entertainments/detail.asp?iData=5&iCat=719&iChannel=19&nChannel=Entertainments">HERE</a> for a recipe I found.</div></div>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com1tag:blogger.com,1999:blog-8017084225386509705.post-17729272367239970762010-08-27T21:06:00.003-05:002010-08-29T00:01:39.257-05:00Mixed Berries in your Pie !!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_NNF0DD0GUlQ/THhi__tY5hI/AAAAAAAALKs/EWhCgykULDA/s1600/100_1311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_NNF0DD0GUlQ/THhi__tY5hI/AAAAAAAALKs/EWhCgykULDA/s400/100_1311.JPG" width="400" /></a></div><br />
When our dear neighbor brought over 2 big bags of mixed berries, I knew I had to prepare 2 of my favorite desserts, which are berry pie with lattice topping and berry crumble, this time using Giada de Laurentiis' recipe.<br />
I made a 6 inch pie and a 9 inch crumble. <br />
Here is a picture of the peach crumble, and I assure you it is by far one of the best I have ever had and I have really got to try it with peach and strawberries.<br />
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I don't think I have shown you my Snoopy tshirt that I found in Italy...so here it is:<br />
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And now to get back to the berry goodness...<br />
<br />
<u>Ingredients for the Berry Pie:</u><br />
* the berry pie resembles<a href="http://catalinakolker.blogspot.com/2009/09/blueberry-pie.html"> THIS blueberry pie recipe;</a><br />
3 to 4 handfuls of mixed berries (blueberries, strawberries, raspberries, blackberries - or any other combination you like)<br />
2/3 cup sugar<br />
1 teaspoon citrus zest if you have<br />
1 TBSP tapioca pearls <br />
2 TBSP cornstarch dissolved in 1/4 cup water<br />
1 teaspoon fresh lemon juice<br />
<br />
<u>Directions for the Filling:</u><br />
Mix all the ingredients in a bowl and let sit for at least 30 min if the berries are fresh and for at least 2 hours if the berries are frozen.<br />
<br />
<u>Ingredients for the pie crust:</u><br />
2 and 1/4 cups flour or 175 gr<br />
1/2 teaspoon salt<br />
1 TBSP sugar<br />
1 stick of cold butter or 115 gr or 8 TBSP, cubed<br />
1/4 cup or 60 ml cold water<br />
<br />
<u>Directions for the Pie Crust:</u><br />
Place flour, salt, sugar in a food processor and pulse to combine, then add the butter and mix slowly until it resembles coarse meal.<br />
Through the lid opening, with the food processor running pour the ice water and mix for just a bit until the dough just holds together.<br />
Turn onto your work surface and knead slightly until it holds its shape.<br />
Cover with plastic wrap and refrigerate until ready to use.<br />
You can always double the quantities and make a 9 inch double crust pie.<br />
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While the berries are resting, line your 6 inch pie pan with 2/3 of the dough and roll the remaining 1/3 into a circle and cut strips for the lattice topping.<br />
Preheat the oven to 400 F, then place the berries and their juices in the pie pan and top with the lattice.<br />
Cover with aluminum foil and bake for 30 minutes covered, then remove the aluminum and bake for 30 to 40 more minutes.<br />
Check on it occasionally and you will notice how it bubbles.<br />
If you are worried that it might overflow, then just place the pie pan onto a baking sheet at the beginning.<br />
Let rest for 10 minutes and enjoy.<br />
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<u>Ingredients for the Berry Crumble:</u><br />
<u>Filling: </u><br />
1 lb berries or whatever the capacity of your pie pan is <br />
2 TBSP corn starch dissolved in 2 teaspoons lemon juice and 1/4 cup water<br />
1/2 cup sugar or 2/3 if you like yours sweeter<br />
<br />
<u>Ingredients for the Topping:</u><br />
1/4 cup flour<br />
2/3 cup oats<br />
1/2 cup sliced almonds or finely chopped almonds<br />
1/3 cup sugar<br />
1 teaspoon cinnamon<br />
1/8 teaspoon salt<br />
1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes <br />
<u><br />
</u><br />
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</u><br />
<u>Directions:</u><br />
Preheat the oven to 350 degrees F.<br />
Butter an 8 by 8-inch glass baking dish or a 9 inch pie pan. Set aside.<br />
Mix the ingredients for the filling and pour them in the pan, then mix the ingredients for the topping and cover your berries.<br />
Shake the pie pan a bit to make sure the topping is evenly distributed, then place in the oven and bake for 45 minutes.<br />
Let cool for 10 minutes and enjoy ! <br />
<u> </u>Cathttp://www.blogger.com/profile/16373765494269368169noreply@blogger.com1