tag:blogger.com,1999:blog-36332095371253430452024-03-05T01:47:54.948-06:00Finders EatersA vegetarian's wanderings through the fantastical world of foodChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.comBlogger269125tag:blogger.com,1999:blog-3633209537125343045.post-49210212052402535892018-02-24T09:59:00.001-06:002018-02-24T09:59:27.574-06:00Last PostHey folks! Thanks for watching : )<br />
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I feel like in a lot of ways my palate grew up entirely on this blog. Blossomed from a know-nothing vegetarian to a fully-fledged foodie. While I will continue to refer to this blog's recipes and improve them, it will be on my new blog, <a href="https://chezann.blogspot.com/">ChezAnn</a>.<br />
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If you've enjoyed this blog, I encourage you to subscribe to <a href="https://chezann.blogspot.com/">ChezAnn</a>.<br />
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Adieu,<br />
- Ann <3ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-86086899743509698642018-02-06T11:18:00.001-06:002018-02-06T11:18:44.329-06:00Chicken Cordon Bleu Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_2Vkmg8n4eeCEPkxXEV7uG-5inFtO69ydjwxeLq-KvYU_IWlCOdBTcGvzfq4H3hiRmxEOwNP0o07ZjlHMiip6Su6wXn7qvlub62ii-CKuL0a0-XdqTgmh3jEjSHm_LAr32ziMwH_gGr8/s1600/2018-02-03+18.06.32-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_2Vkmg8n4eeCEPkxXEV7uG-5inFtO69ydjwxeLq-KvYU_IWlCOdBTcGvzfq4H3hiRmxEOwNP0o07ZjlHMiip6Su6wXn7qvlub62ii-CKuL0a0-XdqTgmh3jEjSHm_LAr32ziMwH_gGr8/s320/2018-02-03+18.06.32-1.jpg" width="320" /></a></div>
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This is a great easy take on the classic. I highly recommend watching the video before making. Honestly with slicing, I would say this recipe makes about 6 servings.<br />
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Made this for my friend and her family, and the picky kids ate it up! Will definitely make again in the future.<br />
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<b>Chicken Cordon Bleu Bake</b><br />
from <a href="https://www.buzzfeed.com/alixtraeger/ruti-de-cordon-bleu-au-poulet-3325t">BuzzFeed</a><br />
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<i>Ingredients</i>:<br />
4 chicken breasts, boneless, skinless<br />
salt & pepper<br />
1 Tbs. garlic powder<br />
1 Tbs. onion powder<br />
16 slices Emmental cheese<br />
8 slices ham<br />
2 sheets puff pastry<br />
mustard<br />
1 egg<br />
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<i>Instructions</i>:<br />
1. Combine salt, pepper, onion powder, and garlic powder in a large bowl. Toss in all four chicken breasts, and coat each well with the spices.<br />
2. Lay out a long stretch of plastic wrap and put one breast on the wrap. Pull side of wrap to cover breast, such that there's space to expand all around chicken. Using a rolling pin, pound chicken breast until 1/2" even thickness. I found pounding lengthwise, and then widthwise was easiest. Do this for all 4 breasts.<br />
3. Take one flattened breast, peel back the plastic. Place 2 slices of cheese on the flattened breast to cover length-wise, 2 slices ham the same, then another 2 slices cheese. From one end, firmly roll up chicken breast keeping the slices in their position. Recover breast with plastic, and roll holding two ends of the plastic wrap to wrap chicken tight. Do this for all breasts. Refrigerate for at least 30 minutes.<br />
4. Take one sheet of puff pastry, cut down middle to make two equal pieces. Take one of the pieces, and roll out with rolling pin until wide enough to completely cover a chicken breast roll. Do this with each of the pieces of puff pastry.<br />
5. Pre-heat oven to 400F.<br />
6. To finish assembly, take one of the rolled out pieces of puff pastry, lightly brush on mustard on entire surface. Place chicken breast in the middle, and wrap with puff pastry, pinching seams together in middle and folding edges underneath. Place on cooking pan. Do this for all of the breasts.<br />
7. Lightly score puff pastry on tops with a fork. Beat egg in a small bowl, and brush all exposed puff pastry with egg.<br />
8. Bake for 35-40 minutes, or until interior temperature is 165F.<br />
9. After taking out of oven, let cordon's sit for 10-15 minutes before cutting into. Slice thickly, and serve fanned out on a plate with a light salad.ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-74101086568763882532017-12-20T13:16:00.000-06:002018-01-05T23:38:42.629-06:003 lb Country White Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXH01KzMh2Y7Q4nd8N74ESsQh-zlbZCZX0E0c73euo7-DB6lCvUYwjNuZrwLWX4qBFthZDzkn2Ogc34ExIZO6DSZn6Yvjupy3-4Qr_xSAU_4AJOpUHZWa6hMcUYkPCWLK7GjrPQbidpc7/s1600/2018-01-05+20.47.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXH01KzMh2Y7Q4nd8N74ESsQh-zlbZCZX0E0c73euo7-DB6lCvUYwjNuZrwLWX4qBFthZDzkn2Ogc34ExIZO6DSZn6Yvjupy3-4Qr_xSAU_4AJOpUHZWa6hMcUYkPCWLK7GjrPQbidpc7/s640/2018-01-05+20.47.58.jpg" width="640" /></a></div>
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This is a recipe that Raymond has tinkered with. Originally used for bread machine-bread, I much prefer cooking bread on sheets or pans vs. bread-machine. This is a good solid loaf bread, great structure for sandwiches, soft enough to eat on it's own with butter.<br />
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<i><i>Pro-tip</i>: you can make bread kits by combining just the salt, sugar, cocoa, espresso, and dried milk into little baggies and keep them on hand to speed things up.</i></div>
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<b>3 lb </b><b>Country White Bread</b><br />
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<i>Ingredients</i>:<br />
1 tsp salt + pinch<br />
1 Tbs sugar<br />
1/2 tsp cocoa<br />
1 Tbs instant espresso powder<br />
3 Tbs dried milk<br />
5.5 cups flour<br />
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1 Tbs honey<br />
3-4 Tbs salted butter<br />
scant 1 tsp yeast<br />
2 cups water, luke-warm<br />
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<i>Instructions</i>:<br />
1. In small bowl, combine honey, butter, yeast, and luke-warm water. Let sit for 10 minutes until top is foamy.<br />
2. In a large bowl, combine salt, sugar, cocoa, espresso powder, dried milk, and flour in a large bowl.<br />
3. Add liquid to dry ingredients and combine well. Once ingredients are incorporated, dump onto a counter and knead bread for 5 minutes, until smooth and tacky.<br />
4. Cover bowl with warm damp tea towel and let sit until dough doubles in size (~1 hour depending on the temperature of your home and how happy your yeast is).<br />
5. After your bread has doubled, punch it down, give it a minute or two of kneading on a lightly-floured surface, then place into 2 buttered loaf pans. Cover both with a damp tea towel, and let both rise again until doubled in size.<br />
6. Pre-heat oven to 350F, and bake loaves for 30 minutes.<br />
7. Once finished baking, remove loaves from baking pans and let rest on drying rack for 30 minutes to allow inside to finish cooking.<br />
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<i>Serving suggestion</i>: fresh sliced thick and drizzled heavily with sweetened condensed milk and melted chocolate/nutella.</div>
ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-25289470928424396002017-09-20T10:51:00.001-05:002017-09-20T10:54:00.151-05:00Classic Peach Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYYIP4qRCO18Ig4JWhl-pUUa5e1KZ8G2yRL8Dcaq5rkgSLXxeqBt2j5ByvpmDMzKsZVrBBq0Fyutxey9K0JJWS-CBtnmB8EcdWi3BKuGNbd7Qd8LssU3E7nZdUAQTTS0vj-NC7eBa4k3R/s1600/2017-09-10+10.42.25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYYIP4qRCO18Ig4JWhl-pUUa5e1KZ8G2yRL8Dcaq5rkgSLXxeqBt2j5ByvpmDMzKsZVrBBq0Fyutxey9K0JJWS-CBtnmB8EcdWi3BKuGNbd7Qd8LssU3E7nZdUAQTTS0vj-NC7eBa4k3R/s320/2017-09-10+10.42.25.jpg" width="320" /></a></div>
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I generally don't spend time making sweets in the kitchen, but apparently this summer peach pie is the exception. I made this pie a total of six (6!) times this summer during the height of peach season. I did cheat and use Trader Joe's frozen pie crust, but I'm quite fond of it and it's the rolled pie crusts like what they have in France. Most places only have the pre-pressed uncooked pie crust in an aluminum pie plate in the frozen section and I've been chronically unimpressed with. However, if you are feeling so inspired, you can of course make your own (double) recipe of pate brisee.<br />
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<i>Note</i>: This pie releases a lot of liquids as it cooks. Either place a tray lined with parchment paper or a non-stick pad underneath the pie as it cooks, or be prepared to go through your oven's self-cleaning cycle after making this pie.<br />
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<b>Classic Peach Pie</b><br />
makes 9" pie or larger<br />
from America's Test Kitchen from <a href="https://www.garlicandzest.com/fresh-peach-pie-with-lattice-crust/">Garlic and Zest </a><br />
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<i>Ingredients</i>:<br />
- double batch of rolled pie crust<br />
- 3 lbs. peaches (or more if you want a larger pie)<br />
- 1 cup sugar<br />
- 1 Tbs. corn starch<br />
- 1 Tbs. lemon juice<br />
- 1/8 tsp. cinnamon<br />
- 1/8 tsp. nutmeg<br />
- 2 Tbs. cream or egg wash, for brushing on crust<br />
- 1 Tbs. demerara sugar<br />
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<i>Instructions</i>:<br />
1. Peel peaches (or don't) and slice how you wish in a bowl. Add the sugar, stir well to combine, and let sit on counter for 1 hour.<br />
2. Roll out pie crust and place in pie pan or tart pan. Cover with plastic wrap and refrigerate while peaches rest with sugar.<br />
3. Once peaches have rested with sugar for 1 hour, start oven preheating to 425 F. Then drain off liquid from peaches, reserving 1/4 cup. Combine 1/4 cup reserved peach liquid, corn starch, lemon juice, cinnamon, and nutmeg. Stir well to combine.<br />
4. Take pie crust out of fridge, unwrap, and pour peach mixture into the crust. Roll out second crust, and make desired design on top of pie. I did lattice crust, there are <a href="http://www.marthastewart.com/274216/making-decorative-piecrusts">lots of options</a> out there.<br />
5. Brush crust with cream or egg wash. Sprinkle the demerara sugar on top of the pie. Wrap edges of the pan with foil such that the crust is shielded, being careful not to let the dough come into contact with the foil.<br />
6. Cook at 425 F. for 25 minutes. Reduce heat to 375 F and cook for another 30 minutes. Take foil off and cook for another 10-15 minutes or more if you used a larger tart pan.<br />
7. Let pie sit for at least 2 hours before cutting into.<br />
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<i>Note</i>: the remainder of the peach liquid makes a killer peach bellini when mixed with bubbly.<br />
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<br />ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-83511177509588059572017-07-21T19:33:00.002-05:002017-07-21T19:33:45.655-05:00Broccoli Bacon Salad<div class="separator" style="clear: both; text-align: center;">
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This salad is incredibly un-healthy. I know, not my usual, but my fiance loves it and requests it every time he's down. I'm making it slightly healthier every time, so we'll get there but here it is so far. I highly recommend making the night ahead.<br />
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The pictured salad has a three dashes of Chinese black vinegar, no mozzarella, and honey vs granulated sugar (I find it combines easier with the dressing) but other than that it is the exact recipe below.<br />
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<b>Broccoli Bacon Salad</b><br />
adapted from <a href="http://www.food.com/recipe/broccoli-salad-10733">food.com</a><br />
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<i>Ingredients</i>:<br />
- 2.5 lbs. fresh broccoli florets, chopped small (I recommend Costco bag of florets)<br />
- 1 cup sweet red onion, chopped small<br />
- 1/2 lb. bacon<br />
- 1/4 cup vinegar<br />
- 1 cup mayonnaise<br />
- 1/4 cup sugar<br />
- 4 oz. mozzarella, shredded<br />
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<i>Instructions</i>:<br />
1. Cook in microwave until slightly firm, then chop bacon into 1/2" pieces. Drain fat.<br />
2. Mix together broccoli, onions, bacon, and mozzarella in a large bowl.<br />
3. In a small bowl, combine vinegar, sugar, and mayo.<br />
4. Pour mayo mixture over broccoli and stir well to coat.<br />
5. Let marinate overnight in refrigerator before serving.ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-79622033469270186322017-05-28T13:29:00.002-05:002020-08-29T12:36:08.061-05:00Slow Cooker CarnitasNo-fail carnitas. Delicious and makes enough for a party. Even more delicious if you reduce the meat amount and remove the broth/beer. No need to change spice levels.<br />
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<b>Slow Cooker Carnitas</b><br />
from <a href="https://www.buzzfeed.com/scottloitsch/carnitas?bffbtasty=undefined&ref=bffbtasty&utm_term=.fyBMnEvWE#.ykad8M37M">Buzzfeed</a><br />
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<i>Ingredients</i>:<br />
4 lbs. boneless pork butt/shoulder, cut into 6 equal pieces<div>1 onion, quartered<br />
2 tsp. salt<br />
1 tsp. pepper<br />
1 Tbs. oregano<br />
1 Tbs. cumin<br />
8 cloves garlic, crushed<br />
3 bay leaves<br />
1 cups broth or beer (not necessary is using smaller amount of pork)<br />
1 lime, juiced<br />
1 large orange, juiced (save juiced halves)<br />
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<i>Instructions</i>:<br />
1. In slow cooker, combine all ingredients (including spent orange juice halves) and combine until meat is well coated.<br />
2. Cover and cook low for 8-10 hours, until meat pull apart easily.<br />
3. Remove pork, and transfer to foil-lined baking sheet. Shred pork and spread across the baking sheet in single layer.<br />
4. Pour 1 cup remaining slow cooker liquid over shredded pork. Broil for 5-10 minutes until meat is brown with crispy edges.<br />
5. Serve and enjoy.</div>ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-65590403835160653462017-04-11T20:29:00.002-05:002017-04-11T20:31:06.918-05:00Thai Iced TeaThe delicious Thai iced tea that seems only available at Thai/Vietnamese restaurants for $3-4 a pop is incredibly inexpensive and easy to make. If you have an Asian grocery store nearby, you will likely be able to find the exact Thai iced tea mix that 99% of places use for ~ $4/lb.<br />
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Next time you can get your Thai as take-out and make the drinks at home. My version is much less sweet than the Southern-sweet-tea level of sweet restaurants generally serve. If you want it sweeter, add more sugar to the tea when it's steeping and/or more sweetened condensed milk at serving time to taste.<br />
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<b><br /></b>
<b>Thai Ice Tea</b><br />
Inspired by <a href="http://www.cookingismessy.com/2015/07/27/thai-iced-tea/">Cooking is Messy</a><br />
<br />
<i>Ingredients</i>:<br />
5 cups water<br />
1 cup iced tea blend<br />
1/2 cup sugar<br />
Ice<br />
Half-n-half<br />
Sweetened condensed milk<br />
<br />
<i>Instructions:</i><br />
1. Bring water to a boil in a pot. Once boiling, add tea mix and simmer for 3 minutes on medium heat. Give the tea a good stir in the pot.<br />
2. After the 3 minutes of simmering, turn off heat and let tea steep for 30 mins.<br />
3. Using a fine mesh, strain tea and store liquid in a pitcher or mason jar. Refrigerate.<br />
4. To serve, put a small handful of ice in a tall glass. Fill 3/4ths with tea, 1/4th with half-n-half and stir in a tablespoon of sweetened condensed milk. Enjoy!<br />
<br />ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-3898405795318439572016-11-29T16:02:00.002-06:002016-11-30T17:00:46.058-06:00Gnudi Ricotta pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJPG8VDaHH-nCjjT3xHSMKz_kOTSh-SLE0qhjOAyyM-cdI1oq0ia7IQBM9TdYZP_JzM64Iax0-YDOW8BsNgfZ0DuNw35Qc_hkFXBE4f0gL6EqcnzrOxsoHeyO7i9kJ0xjduUuQylYavfY/s1600/IMG_20161129_230621_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJPG8VDaHH-nCjjT3xHSMKz_kOTSh-SLE0qhjOAyyM-cdI1oq0ia7IQBM9TdYZP_JzM64Iax0-YDOW8BsNgfZ0DuNw35Qc_hkFXBE4f0gL6EqcnzrOxsoHeyO7i9kJ0xjduUuQylYavfY/s320/IMG_20161129_230621_01.jpg" width="320" /></a></div>
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Hi everyone! It's been a while<br />
<br />
I always buy a gallon of milk because it's the best price, but never consume the entire thing. I hate throwing out food, so I generally make ricotta. What do I do with all this ricotta? That's a good question, one I have to ask myself frequently.<br />
<br />
This delicious ricotta pasta (think gnocchi but ricotta instead of potato) is easy to make, delicious, and can be used in a variety of ways. It's like cheese ravioli but nicely mixed with the pasta component so you aren't chewing lumps of cheese like in ravioli. Easy to freeze too for later.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFDjZW2J3fgMHX7TdT8PIbfp6FaPFKGAmTTVwsNKlDL0qedFiMS6OTtI0WGjMaLyglKUj_XatLp2c9qwCPiNoAgHn1gk8W1qQBsAeM5HiA2Nom_h8987eiRlOxFJQ-nVUMw9m6PpFMyHc/s1600/2016-11-12+08.58.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFDjZW2J3fgMHX7TdT8PIbfp6FaPFKGAmTTVwsNKlDL0qedFiMS6OTtI0WGjMaLyglKUj_XatLp2c9qwCPiNoAgHn1gk8W1qQBsAeM5HiA2Nom_h8987eiRlOxFJQ-nVUMw9m6PpFMyHc/s320/2016-11-12+08.58.29.jpg" width="240" /></a><br />
<br />
<b>Gnudi</b><br />
from<a href="http://www.littlescratchkitchen.com/gnudi/"> little scratch kitchen</a><br />
<br />
<i>Ingredients:</i><br />
1 cup ricotta<br />
1/4 cup parmesan, grated<br />
2 tsp. olive oil<br />
1 egg<br />
1/4 tsp. salt<br />
2/3 cup flour, plus more for dusting<br />
<br />
<i>Instructions:</i><br />
1. In a medium bowl, combine all ingredients except for flour. In two parts, add flour stirring fully to incorporate in between.<br />
2. Kneed dough into a ball adding flour as needed so the ball sticks together but is still wet.<br />
3. Dust a workspace with lots of flour, and cut dough into three equal pieces. Roll each piece into a snake until it's about 9" long. Cut into 3/4" pieces, and roll pieces into little balls.<br />
4. Sprinkle flour on a cookie sheet and place gnudi balls on flour. Sprinkle on more flour on-top and let sit for an hour to develop a skin.<br />
5. At this point, you may freeze the gnudi or cook. To cook, bring a pot of water to boil. Add gnudi in batches so they don't touch, and they are done once floating.<br />
6. Serve hot by plating and adding sauce, or pan-frying gnudi once boiled in sauce such as butter or oil.ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-48789425295320263882016-03-28T12:17:00.002-05:002016-03-28T12:17:31.906-05:00Slow Cooker BiryaniEasy and quick Biryani recipe. You can add or change out vegetable or even the protein as desired. I've added quite a few recipes compared to the original. Delicious with raita sauce (recipe not included).<br />
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<br />
<b>Slower Cooker Biryani</b><br />
Serves 4<br />
Adapted from <a href="http://www.awakenliving.com/easy-one-pot-chicken-biriyani/">Awaken Living</a><br />
<br />
<i>Ingredients:</i><br />
1 lb. chicken, cut into small cubes (optional, can make as veg by adding hard boiled eggs sliced at serving time)<br />
4 Tbs. ghee (or butter)<br />
1 green chili, chopped<br />
1 cup fresh mint, chopped<br />
2 Tbs. ginger & garlic paste<br />
1/2 cup cilantro leaves, chopped<br />
1/2 tsp. ground black pepper<br />
1 tsp. black cumin<br />
1 tsp. cayenne pepper or chili powder<br />
1/2 tsp. tumeric powder<br />
1 tsp. salt<br />
1 tsp. cumin powder<br />
2 tsp. coriander powder<br />
2 bay leaves<br />
1" stick cinnamon, whole<br />
2 cloves, whole<br />
3 green cardamom, whole<br />
2 black cardamom, whole<br />
1 star anise, whole<br />
1 1/2 cups yogurt<br />
2 cups rice<br />
3 cups water<br />
1/4 cup onions, diced small<br />
1 large carrot, diced small<br />
1 potato, diced small<br />
1 handful green beans, cut into small circles<br />
1 handful corn kernels<br />
1 handful peas<br />
1 handful cooked Lima beans<br />
<br />
<i>Quick raita sauce</i>:<br />
1/2 sweet red onion, sliced into thin quarter-circles<br />
1 cucumber, diced small<br />
1 tsp. salt<br />
2 cups yogurt, plain<br />
<br />
<i>Instructions</i>:<br />
1. Heat some oil in a frying pan on medium heat. Add carrot, onion and potato and cook until carrots are semi-soft. Add green beans, corn, and peas and fry for a few more minutes.<br />
2. In a medium mixing bowl, combine all ingredients except rice and sauteed vegetables.<br />
3. Place chicken and spice mixture in the bottom of your crock pot. In the same mixing bowl, add vegetables and rice and stir to combine.<br />
4. Pour rice and vegetable mixture over chicken and spice mixture in crock pot.<br />
5. Cook on high for 2-3 hours, until chicken and rice is cooked. Serve with raita sauce.<br />
ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-57148481511839543022015-09-29T09:25:00.003-05:002015-09-29T09:25:28.903-05:00German Tomato Salts (TomatenSalz)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhatoqS7gPGJjFi6MvPWq94MXiSqLs_ntzeOnlPrMItY1faV4OATIuxUktIsgT6nYUy77AAlFxpdSf1Ma7gnnBd8gx8lhrDItmlIHcYAvg0MFRkS__ZH-G_408QRttCaJPS0hp5ZUFjCbVb/s1600/2015-09-28+21.48.02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhatoqS7gPGJjFi6MvPWq94MXiSqLs_ntzeOnlPrMItY1faV4OATIuxUktIsgT6nYUy77AAlFxpdSf1Ma7gnnBd8gx8lhrDItmlIHcYAvg0MFRkS__ZH-G_408QRttCaJPS0hp5ZUFjCbVb/s320/2015-09-28+21.48.02.jpg" width="320" /></a></div>
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I was introduced to the deliciousness that is tomato salts by my Canadian boyfriend, who hosted German couch surfers and left some as a gift. They are absolutely delicious! But completely unavailable in the US. I scoured and found some places in Germany to order them, but alas they do not ship to the US. Thankfully, it seems that German labeling laws are stricter, and I found an explicit recipe on one of the brands of German tomato salts! </div>
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I made a batch to bring down to one of my bestie's weddings. It's a potluck, but I'll be doing some traveling before and don't have a good way to bring down something more intricately crafted. So, I'll pick up some local tomatoes day-of, along with some pumpernickel and liverworst pate and make small hand sandwiches garnished with the salt.<br />
<div>
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<br /></div>
<div>
Note: I am still tweaking this recipe, but will update each discovery/trial.</div>
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<br /></div>
<div>
<b>TomatenSalz</b></div>
<div>
based on<a href="https://expat-needs.com/bad-reichenhaller-mozzarella-tomatensalz-folsaure-90g.html"> Bad Reichenhaller</a></div>
<div>
<br /></div>
<div>
<i>Ingredients</i>:</div>
<div>
4 Tbs salt</div>
<div>
1/2 tsp garlic powder</div>
</div>
<div>
1.5 tsp thyme</div>
<div>
2 tsp basil</div>
<div>
1 tsp oregano</div>
<div>
1 tsp rosemary (optional)</div>
<div>
<br /></div>
<div>
<i>Instructions</i>:</div>
<div>
1. Combine all ingredients. Server sprinkled generously over fresh tomato slices.</div>
</div>
ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-72471426408414357952015-09-24T12:36:00.001-05:002015-09-24T12:36:37.738-05:00Crustless Salmon Spinach QuicheGood solid dish, serve with some crusty baguette. Next time I'm going to play with mixing the salmon into the egg custard. We tripled this recipe and the cook time was much longer. I recommend a single batch, which is what I'm transcribing here.<br />
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<br />
<b>Crustless Salmon Spinach Quiche</b><br />
from <a href="http://www.lynnskitchenadventures.com/2009/10/crustless-salmon-spinach-quiche.html">Lynns Kitchen Adventures</a><br />
<br />
<i>Ingredients</i>:<br />
2 Tbs butter<br />
1 medium onion, chopped<br />
1 clove garlic, minced<br />
10 oz. frozen spinach<br />
14.5 oz canned boneless salmon, drained and flaked<br />
16 oz. plain full-fat yogurt<br />
4 eggs<br />
1.5 cups cheddar cheese, grated<br />
8 oz. cream cheese, softened<br />
0.5 tsp herbes de provence, dried<br />
tomato, sliced thin, for garnish<br />
<br />
<i>Instructions</i>:<br />
1. Pre-heat oven to 350F.<br />
2. Bring a skillet to medium heat and melt butter. Sautee onion until golden-brown, then add garlic and cook for 1 minute more.<br />
3. Combine well all other ingredients to create the egg custard and set aside. <br />
4. In a 9x13" pan, spread spinach in bottom. Then layer salmon on top of spinach, then the sauteed onion, then the custard mixture. Make single-layer of tomato on top of custard.<br />
5. Bake for 50 minutes, or until egg custard is completely set in the middle when cut.ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-4711296173278947362015-09-01T20:58:00.003-05:002015-09-24T12:25:51.424-05:00Brown-butter sage with blue cheese and a pesto & walnut topping<!--[if gte mso 9]><xml>
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<span style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Tasty and delicious. Don't skimp on the walnut topping! Next time I'm going to try more bleu cheese.</span></span></div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPxbSKnF04UlLhl2j9vkKhNxHU61x4ANMXEYSe-SB4ee3_vBtULBMndflMDFuFxPcK38MzpbtHEpASLJxaSa8eWprbGlXHSMxVGaEJjliYjwJiLAerc3duO4q-tvqxYRN0aUtuDblkbAI/s1600/2015-08-27+23.20.41-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPxbSKnF04UlLhl2j9vkKhNxHU61x4ANMXEYSe-SB4ee3_vBtULBMndflMDFuFxPcK38MzpbtHEpASLJxaSa8eWprbGlXHSMxVGaEJjliYjwJiLAerc3duO4q-tvqxYRN0aUtuDblkbAI/s320/2015-08-27+23.20.41-1.jpg" width="320" /></a></div>
<br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Brown-butter
sage with blue cheese and a pesto & walnut topping</span></b></div>
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<i><span style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">adapted
from <a href="http://www.jamieoliver.com/news-and-features/features/incredible-mac-n-cheese-four-ways/#357CyceCBTj2ezUv.97">Jamie Oliver</a></span></span></i></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><i>Ingredients</i>:</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 Tbs. butter + 3 Tbs. for browning</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 Tbs. flour </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6 cloves garlic, peeled and finely
sliced </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 bay leaves </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 cups <span style="mso-spacerun: yes;"> </span>milk </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 lb. macaroni </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">handful of walnuts</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">couple sprigs of thyme</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">125 g bleu cheese, crumbled and divided</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 splashes Worcestershire sauce,
optional</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 grating nutmeg, optional</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6 sage leaves</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">basil pesto, for garnish</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><i>Instructions</i>:<br />
1. Melt butter in oven-proof sauce pan on low, add flour, turn to medium and
stir until roux is formed.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2. Add sliced garlic and cook until
golden and garlic is sticky, stirring constantly.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3. Add bay leaves and slowly whisk
in milk.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4. Bring to a boil, then turn to low
and leave simmering. Stir in ¾ or so of the bleu cheese until well combined
with sauce.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5. In a separate small pan, fry the
sage leaves with the 3 Tbs. butter over low heat until darkened and nutty.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6. Add cooked pasta to sauce, stir
in browned butter, the rest of the blue cheese crumbles, and optional
ingredients.. Salt and pepper to taste.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">7. Place macaroni mixture in oven
pan. Coarsely chop walnuts and thyme together, and scatter on top of pasta.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">8. Bake for 30 minutes at 425F,
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">9.
Serve with dollops of basil pesto on top.</span></div>
ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-23862057984764696912015-09-01T20:52:00.000-05:002015-09-01T20:52:39.514-05:00Mexican-style with green chilli, smoked paprika and a guacamole topping<!--[if gte mso 9]><xml>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Courier New"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Mexican-style with
green chilli, smoked paprika and a guacamole topping</span></b><br />
<i><span style="font-family: "Courier New"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">adapted from <a href="http://www.jamieoliver.com/news-and-features/features/incredible-mac-n-cheese-four-ways/">Jamie Oliver </a></span></i><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Courier New"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></b><br />
<br />
<i><span style="font-family: "Courier New"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients</span></i><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Courier New"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">: </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 Tbs. butter </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 Tbs. <span style="mso-spacerun: yes;"> </span>flour </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6 cloves garlic, peeled and finely
sliced </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 bay leaves </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 cups <span style="mso-spacerun: yes;"> </span>milk </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>4 fresh jalapenos, seeded and minced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp. smoked paprika</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 Lb. macaroni </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">125 g </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt;">Leicester</span> <span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">cheese, freshly grated </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Symbol;">75</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> g Parmesan cheese, freshly grated </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 splashes Worcestershire sauce,
optional</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 grating nutmeg, optional</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">guacamole, for serving</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">red onion, thinly sliced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">red wine vinegar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">tsp salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">tsp sugar </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">cilantro, for serving</span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><i>Instructions</i>:<br />
1. Melt butter in oven-proof sauce pan on low, add flour, turn to medium and
stir until roux is formed.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2. Add sliced garlic and cook until
golden and garlic is sticky, stirring constantly.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3. Add bay leaves and slowly whisk
in milk.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4. Bring to a boil, add paprika and
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
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30 minutes at 425F. </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">7. While baking, make a quick-pickle
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guacamole, and cilantro.</span></div>
ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-75659647284167685052015-09-01T13:14:00.004-05:002015-09-01T13:14:55.888-05:00Ham hock with mustard cheese sauce & rosemary pangritata<!--[if gte mso 9]><xml>
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<span style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">For this recipe, we cheated and used baked ham slices. We mixed together the ham marinade, let it sit for a bit, then fried the ham</span></span><span style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"></span></span><span style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> with the marinade until caramelized. If you don't have the 3.5 hours to cook ham hocks, I recommend this!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGblHhRRbr7exiliUNNhuPgxc1IYXlnFgGfFZZzkS-Acp0kZI_CYOUXmQn8FVm6c1FS9l7sfMQyPxgeoocEyIasq5yB5vcKppnh1AI406JrgJxPp6mx2TdVT0vPeJMUexbb8_L0W-5ka_3/s1600/2015-08-27+23.17.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGblHhRRbr7exiliUNNhuPgxc1IYXlnFgGfFZZzkS-Acp0kZI_CYOUXmQn8FVm6c1FS9l7sfMQyPxgeoocEyIasq5yB5vcKppnh1AI406JrgJxPp6mx2TdVT0vPeJMUexbb8_L0W-5ka_3/s320/2015-08-27+23.17.01.jpg" width="320" /></a></div>
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<span style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">This recipe came out delicious and is a main as-is.</span></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Ham
hock with mustard cheese sauce & rosemary pangritata</span></b></div>
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<i><span style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">adapted from <a href="http://www.jamieoliver.com/news-and-features/features/incredible-mac-n-cheese-four-ways/#5Za3eOQ7QdUPgm3F.97">Jamie Oliver</a></span></span></i><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> </span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">ham hocks (see recipe below)</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 Tbs. butter </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 Tbs. flour </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6 cloves garlic, peeled and finely
sliced </span></div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>large spoon of mustard</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">125 g Cheddar cheese, freshly grated
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">75 g Parmesan cheese, freshly grated
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 splashes Worcestershire sauce,
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">rosemary</span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 4;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">For the jerk pork</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 4;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 x 500g ham hocks, skinned</span></div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
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<br />
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6. Bake for 30 minutes at 425F. </span></div>
ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-11823354188777517022015-09-01T13:04:00.000-05:002015-09-01T13:04:14.290-05:00Green mac ‘n’ cheese with spinach & broccoli<!--[if gte mso 9]><xml>
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<span style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"> Cut down to fit a 1 lb. macaroni<b> </b>bag. </span></span><span style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"></span></span><span style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Raymond decided he wanted to make ALL THE MAC AND CHEESE. So we made all 4 of the Jamie Oliver mac and cheese variations. He believes that they need more cheese, as Jamie Oliver is "a health nut" according to him so I may come back around and tweak these recipes. But overall delicious and great as a side. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfmDJkkPk_4W2sB1Q9VC0VIPKYoyF5Ut7sGwbUGZzWjbPI5J7TrsBYiIS3BOW0OMoKDkUMlAkn71HbBcWzpMAqrazUlh-kDBjZywdxJcjMtskJX6NIajkBLNNM7P6H-4gRCkdFCdVObb1/s1600/2015-08-27+23.21.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfmDJkkPk_4W2sB1Q9VC0VIPKYoyF5Ut7sGwbUGZzWjbPI5J7TrsBYiIS3BOW0OMoKDkUMlAkn71HbBcWzpMAqrazUlh-kDBjZywdxJcjMtskJX6NIajkBLNNM7P6H-4gRCkdFCdVObb1/s320/2015-08-27+23.21.46.jpg" width="320" /></a></div>
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<span style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">I think to make this into an entree, all you'd have to do is bake some chicken with herbs, oil, and salt to cut up into this. I'd say 250 g. of cooked chicken would be plenty.</span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Green
mac ‘n’ cheese with spinach & broccoli</span></b></div>
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<i><span style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">adapted from <a href="http://www.jamieoliver.com/news-and-features/features/incredible-mac-n-cheese-four-ways/">Jamie Oliver</a></span></span></i><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";"></span></b></div>
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<span style="font-family: Symbol; font-size: 12.0pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"></span>2 Tbs. butter </span><br />
<span style="font-family: Symbol; font-size: 12.0pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"></span>3 Tbs. flour </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6 cloves garlic, peeled and finely sliced </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 fresh bay leaves</span><br />
3 cups milk<br /><span style="font-family: Symbol; font-size: 12.0pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"></span>1 lb. macaroni</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span>125<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">g Cheddar cheese, freshly grated</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"></span>75 g Parmesan cheese + more for sprinkling, freshly grated </span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 head broccoli</span><br />
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grating nutmeg, optional </span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"></span>a few sprigs fresh basil </span><br />
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br />
1. Melt butter in oven-proof sauce pan on low, add flour, turn to medium and
stir until roux is formed.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2. Add sliced garlic and cook until
golden and garlic is sticky, stirring constantly.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3. Add bay leaves and slowly whisk
in milk.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4. Bring to a boil, then turn to low
and leave simmering.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5. While bringing to a boil, chop up
and steam broccoli for 8 minutes until fork-tender. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6. Once sauce is ready, add broccoli
and spinach to sauce and combine using immersion blender.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">7. Add cooked pasta to sauce, stir
in cheddar Parmesan, and optional ingredients. Add salt and pepper to taste.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">8. Place in oven pan, sprinkle over some
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">9. Bake for 30 minutes at 425F. </span></div>
ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-3572717786165024512015-08-21T09:36:00.000-05:002015-08-21T09:36:43.083-05:00Curried Pumpkin and Corn Soup with Rice and SausageWinter is coming... that means time to take out all that delicious pumpkin purée you've been saving up in the fridge and make room for what's coming this season. Delicious, quick, simple soup. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYxKnZBIFLbkJGCxl1E_IpZl9N_ciB9zAbzoK6QS3OGskvNpRXzkxjouIUS5tS94ABlfnsfIGUFKVf3VotL_GeB1M80plRnUg6YY_FF9IeY_J1JKO25-YKW4xf8-hTJiMlZZ3G7CJ7tsl/s1600/2015-08-21+08.35.51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYxKnZBIFLbkJGCxl1E_IpZl9N_ciB9zAbzoK6QS3OGskvNpRXzkxjouIUS5tS94ABlfnsfIGUFKVf3VotL_GeB1M80plRnUg6YY_FF9IeY_J1JKO25-YKW4xf8-hTJiMlZZ3G7CJ7tsl/s320/2015-08-21+08.35.51.jpg" width="181" /></a></div>
<br />
<b>Curried Pumpkin and Corn Soup with Rice and Sausage</b><br />
adapted from <a href="http://www.notquitenigella.com/2015/07/10/curried-pumpkin-corn-soup/">Not Quite Nigella</a><br />
makes large stock pot batch<br />
<br />
<i>Ingredients</i>:<br />
4 sweet Italian sausages<br />
6 oz. beer 900-1000 grams <a href="http://finderseaters.blogspot.com/2012/11/roast-pumkin-puree.html">pumpkin purée</a><br />
12 cups stock (I used 1/2 veggie 1/2 chicken)<br />
8-9 ears of corn <br />
2 cups dry rice<br />
2 Tbs. curry powder<br />
3/4 cup cream<br />
<br />
<i>Instructions</i>:<br />
1. In a large stock pot, combine puree, stock, corn, rice, and curry powder. Bring to a simmer while you cook sausages.<br />
2. Bring a cast iron pan to medium-high heat. Add sausages and beer, and cover with a lid. Leave for 5-10 minutes, until the browns start to bottom. Then turn sausages in pan, and cook for another 2-3 minutes until other side has browned. <br />
3. Pour beer juices in stock pot, and brown sausages in pan for 2-3 minutes until well browned. Carefully chop up into medium-sized pieces then add to pot. Simmer for another 5 minutes to let the flavors combine.<br />
4. Take soup off heat, and stir in cream. Add salt and pepper to taste.ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-53604537051580439482015-08-20T11:42:00.005-05:002015-08-20T11:42:57.622-05:00Sweet Zucchini BreadSo, our little garden has been over flowing with food. Particularly zucchini. You comb through the garden, see a cute baby zucchini like the ones they have in France, then 2 days later BOOM. Mega zucchini taking you by storm. We've had counter tops filled with the stuff, and it's been an on going battle to beat them down into submission. This is one of the recipes that helped fight the good fight.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49qSball07iRv1shXGMYICTaiGHKsvEhYG89n8sh-NrRGjJYkA2KRuyLtoIDHLWTY1aeBm53zgxgJqjEt5PDdS8Afd_duD6nq7G3ca2b4EamAPUnNyfVehRyxBbf3pLf2yI0K4vX4byVB/s1600/2015-08-20+08.32.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49qSball07iRv1shXGMYICTaiGHKsvEhYG89n8sh-NrRGjJYkA2KRuyLtoIDHLWTY1aeBm53zgxgJqjEt5PDdS8Afd_duD6nq7G3ca2b4EamAPUnNyfVehRyxBbf3pLf2yI0K4vX4byVB/s320/2015-08-20+08.32.46.jpg" width="240" /></a></div>
<br />
<b>Sweet Zucchini Bread</b><br />
from <a href="http://www.peachyhill.com/zucchini-bread/">Peachy Hill</a><br />
<br />
<i>Ingredients</i>:<br />
2.5 cups flour<br />
2.5 tsp baking powder<br />
1.5 tsp cinnamon<br />
1 tsp salt<br />
<br />
4 cups zucchini, shredded and drained<br />
1/2 cups sugar<br />
1/2 cups brown sugar<br />
2 eggs<br />
1/4 cups milk<br />
6 Tbs. butter, melted<br />
2 tsp. vanilla<br />
3/4 cup toasted pecans, coarsely chopped<br />
<br />
<i>Instructions</i>:<br />
1. Prepare shredded zucchini by placing in thin layer in a colander over the sink. Let drain for 20-30 minutes. Then squeezing out as much moisture as you can by hand, by taking a small handful of shredded zucchini and wringing it hard over the drain with your hands. Place into a large mixing bowl after zucchini has been wrung out.<br />
2. Pre-heat oven to 375F, and lighly butter a 9"x5" loaf pan.<br />
3. In a medium mixing bowl, whisk together flower, baking powder, salt, and cinnamon.<br />
4. In the large zucchini bowl, combine sugars, eggs, milk, melted butter, and vanilla. Stir to combine.<br />
5. Toast the pecans in a skillet on medium-low heat for 2-3 minutes, stirring. Remove from heat and allow to cool. Chop coarsely if needed, then add to flower bowl.<br />
6. Pour flower mixture into zucchini and stir until just combined.<br />
7. Pour batter into prepared loaf pan, and bake for 50-60 minutes; until a toothpick comes out clean.<br />
8. Cool for 10 minutes in pan, then place on wire rack. Wrap to store or place in air-tight container.ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-84301848382347233492015-08-20T09:23:00.001-05:002015-08-20T09:23:35.156-05:00Almond stuffed chocolate covered datesHey all!<br />
<br />
It's been a long time. I'll be honest: I've been busy. Completely renovating a humongous century home with your friends, being fought tooth and nail by your mother, working full time in tech, doing grad school in the evenings, and throwing yourself fully into a relationship with your Canadian lover keeps a gal busy.<br />
<br />
BUT! Somehow, I'm developing a rhythm in the chaos and I'm starting to get back into one of my favorite things: cooking! I'll have to update my profile, as I'm no longer a vegetarian (!!!) After 10 years of commitment, the hectic-ness of my life and the physical labor involved with renovations tipped me over the edge into eating for my new life style. I hope to soon find the balance between meat and veg, but that's something I'm working on.<br />
<br />
At work, I've been part of project room, so there's been 7-9 of us in this interior meeting room that's been converted for the purposes of this project, for the last 6 months or so. We have a snack table, and one of my Indian co-workers brought in pitted dates. Folks tried them, but many decided they didn't like dates. For many, it was their first exposure to them! So, I asked him if it was alright for me to bring them home and bring date-products back that perhaps people would like more. He was fine with it, so voila! The first of several date recipes. This one was a hit; every single person said they liked it, even those who said they didn't like dates. #win<br />
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<br />
<b>Almond stuffed chocolate covered dates</b><br />
<br />
<i>Ingredients</i>:<br />
12-15 dates, pitted<br />
12-15 almonds (raw or toasted)<br />
1 chocolate bar (I recommend dark, but I happened to have milk on hand)<br />
<br />
<i>Instructions</i>:<br />
1. Break up the chocolate into a bowl. Microwave until melted, stopping every 10 seconds to stir and check.<br />
2. Prepare a platter with wax paper.<br />
3. Slip an almond into each date.<br />
4. Using a fork, drop a almond-stuffed date into the melted chocolate, roll around in the bowl until well coated in chocolate, then place on wax paper. Repeat with all remaining almond stuffed dates.<br />
5. Place plate in refrigerator for at least an hour until chocolate is set. Serve.ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-47711376226802559502014-07-28T11:44:00.001-05:002014-07-28T11:54:43.132-05:00Curried Chickpeas<div class="separator" style="clear: both; text-align: center;">
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In a rush? Want a big batch of Indian food to last you a week of lunches (and more?) This is the simple fast recipe for you! Obviously you can swap out with fresh tomatoes, from-dry chick peas, make your own vindaloo paste, and all sorts of optional garnishes (cilantro?) But here's the quick and dirty version (provided to me by my new Canadian lover boy : ) They make 'em cultured up there) <br />
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<br />
<b>Curried Chickpeas</b><br />
from Raymond<b> </b><br />
serves 16 <br />
cook time: 8 - 12 hours<br />
<br />
<i>Ingredients</i>:<br />
2 - 28 oz. cans diced tomatoes (doesn't matter if flavored or not)<br />
4 - 15.5 oz. cans chickpeas<br />
3-4 large onions, diced <br />
1 jar Vindaloo PASTE<br />
2 Tbs. garam masala<br />
~4 oz. beer <br />
optional: raita and cilantro, to garnish<br />
<br />
<i>Instructions</i>:<br />
1. Drain and rinse chick peas.<br />
2. Combine all ingredients in a large crock pot on high heat, and stir well to combine.<br />
3. Add beer until just covering tops of all chunky ingredients.<br />
4. Cook on high for 4 hours or so, then set to low for 4-8 hours (I usually just do overnight)<br />
5. Eat chick peas for a week or freeze and store some. Serve over basmati rice.ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-82710989855402089802014-07-03T10:59:00.002-05:002014-07-03T10:59:30.801-05:00Cashew Coconut Granola BarsWow, first post as a home-owner! I've really been out of the game for a while. I was absconding with my friend's kitchen for a while (that's where that last, beautifully photographed potato-egg post came from. Thanks Julie!! Camping/travel foods in exchange) but I've been so busy getting the house and the community together, I've hardly had time to actually USE anything!<br />
<br />
BUT, with the Fourth of July weekend coming up, and things getting more settled, I think I'll have time to get back to some old routines and hobbies (as well as develop new ones!) One of the things I want to do is weekly/monthly, make granola bars/granola for snacks and homemade yogurt. This is my favorite way to start the day (along with a cup of green or jasmine tea) after biking into work. Perfection. This stuff would be great crumbled up into granola, I think I'll use this as my base/starting recipe for a while and update as I go : ) Keep watching for updates!<br />
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(pictured with cheese rosemary egg souffles! #roadFood)<br />
<br />
<b>Cashew Coconut Granola Bars</b><br />
inspired by<a href="http://www.foodnetwork.com/recipes/ina-garten/homemade-granola-bars-recipe.html"> Ina Garten's food network recipe </a><br />
<br />
<i>Ingredients</i>:<br />
2 cups rolled oats<br />1 cup chopped cashews<br />1 cup unsweetened coconut shreds or flakes, loosely packed<br />1/2 cup ground flax<br />3 tablespoons unsalted butter<br />1/2 cup honey<br />1 1/2 teaspoons pure vanilla extract<br />1/4 teaspoon kosher salt<br />1/2 cup dried cranberries, roughly chopped<br />1/2 cup raisins, roughly chopped<br />
<br />
<i>Instructions</i>:<br />
1. Pre-heat oven to 350F. Combine cashews and coconut in a 13" x 9" cake pan, and toast in oven for 10-15 minutes, stirring every 3-5 mins.<br />
2. Once toasting is finished, turn oven down to 310F and place oat mixture in a bowl and combine with flax.<br />
3. Combine butter, honey, vanilla, and salt in a small sauce pan and bring to a boil over medium-heat. Pour over oat mix and stir well to combine.<br />
4. Add in cranberries and raisins and stir to incorporate.<br />
5. Line baking pan with paper or foil, dump granola mixture into pan, and press down with a spatula hard until flat and condensed.<br />
6. Bake for 15 minutes. Take out of oven, and press down hard again on bars with spatula to compress mixture.<br />
7. Bake for another 10 minutes, take out and press down bars again, and bake for another 5 or until deep golden brown.<br />
8. Take bars out of oven and let sit for a few hours before cutting into desired shape (squares or rectangles)ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-79137529943307024732014-04-08T09:22:00.001-05:002014-04-08T09:22:16.910-05:00Baked Eggs in PotatoesMy friend Julie and I have gotten into the great habit of cooking
together at her place and listening to fun new music and having
wonderful conversation : ) This should be the norm for cooking and
hopefully will be just as soon as my mom figure out our new living
situation, which is coming along swimmingly, btw.<br />
<br />In the meantime, though, I look forward to every time we do dinner!
She is gulten-free AND corn free, which is a particularly difficult
combination here in the Midwest. So! Challenge accepted : ) <br />
<br />
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For this, I didn't use the rosemary because it was Asian themed, as I served it on a bed of sauteed baby bok choy with ginger and garlic. Delicious! But the Rosemary wouldn't fit. This is definitely something I'd make again, though. Simple and can be served on top of many varieties of green things! Salads, zucchini noodles, carrot-slaw, truly anything. If you don't have time to cook it all in one night (recommended) you can pre-bake the potatoes the night before, as I did (but you'll end up with wrinkly potatoes!)<br /><br /><b>Baked Eggs in Potatoes</b><br />inspired by <a href="http://www.ourbestbites.com/2012/02/an-idaho-sunrise-egg-stuffed-baked-potatoes/">Our Best Bites</a><br /><i><br />Ingredients:</i><br />4 potatoes<br />4 eggs<br />8 oz. mushrooms<br />2 Tbs butter<br />1 sprig rosemary, dried<br />salt and pepper<br />4 Tbs cheese, grated, to garnish<br /><br /><i>Instructions:</i><br />1. Pre-heat oven to 425F.<br />2. Poke potatoes with fork making deep holes. On a baking sheet lined with a silicon mat, toss potatoes in olive oil and salt. <br />3. Bake for 45 minutes, until potatoes are fork-tender.<br />4. Set a medium, heavy-bottomed skillet over medium flame and take oven down to 375F. <br />5. Chop mushrooms into small cubes. Melt butter in skillet, then add mushrooms, rosemary, and a generous pinch of salt. Cook mushrooms all the way down stirring occasionally, then remove the sprig of rosemary.<br />6. Once potatoes are cool enough to handle, scoop out the centers of them until there is a cavity large enough for an egg and 1/4 of the mushrooms to fit.<br />7.Assemble potatoes by putting 1/4th the mushrooms into each potato, cracking an egg neatly on top and sprinkling each potato with 1 Tbs of cheese. <br />8. Bake potatoes for 20-25 minutes, or until white of the eggs have set.<br />9. Let potatoes cool, sprinkle with fresh ground pepper, and serve.<br />ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-47224005905951182992014-04-01T21:28:00.002-05:002014-04-01T21:28:59.070-05:00Classic Egg Salad.... with a twistAhh... egg salad. The perfect bachelors dish.<br />
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"What do I have in the fridge? Some eggs, a loaf of bread... and a shit ton of condiments. Let's do this!"<br />
That was basically my thought process when figuring out what to make for dinner tonight/lunch tomorrow. I have a nice loaf of sour dough (Happy Sour Dough Day!) from Farm-to-Market I took out of the freezer a couple days ago and I'm trying to use up before it goes stale. I also have some excellent local organic eggs I got from Howard's Organic sitting in my fridge, waiting to be purposed.<br />
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The funny thing about good eggs is, they taste like chicken. Having been vegetarian for so long, I can tell a huge difference between conventional eggs (watery, really) and REAL eggs (tastes like chicken when fried). I made some scrambled eggs to use up the rest of my sweet potato/caramelized onion mash I had in the fridge to bring for lunch, and just having the eggs sitting on top, not mixed in, was too chicken-y/overwhelming-y. I needed to figure out a good way to cover up their real flavor (sad, really!) and this egg salad did the trick.<br />
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What I was thinking while making this, though, is that one day I'd love to make my own egg salad sandwitch, ENTIRELY: raise my own chickens, make my own aioli with oil I press and garlic I grown, use my own canned pickles from my garden (using vinegar i make!), and bread from wheat I grow and grind and yeast I cultivate (probably a sour dough like this!) The more I cook, the more these thought keep happening, and the more I'm convinced I need to open up a farm-to-table once I retire. An not any farm-to-table, a MY farm-to-table vegetarian science-themed restaurant. More to come on that.... <br />
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I once had these incredible curry deviled eggs that my Aunt made for a family get-together, and thought the same thing could apply to egg salad, which is normally not the most exciting of dishes. It definitely worked, and incorporated some of that good turmeric that '<a href="http://www.greenmedinfo.com/blog/science-confirms-turmeric-effective-14-drugs">Science Confirms [Turmeric] as effective as 14 drugs</a>' (anyone else see that and others floating around lately?)<br />
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Simple, quick, delicious, healthy, and all ingredients you have in your fridge, right now.<br />
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<b>Curry Egg Salad</b><br />
makes 2 sandwiches<br />
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<i>Ingredients:</i><br />
4 slices good sourdough<br />
1 large handful baby spinach, washed<br />
3 eggs<br />
1 pickle spear, minced <br />
2 Tbs vegenaise<br />
1-2 tsp good mustard, depending on how much you like it<br />
2 tsp curry powder<br />
fresh ground black pepper, to garnish<br />
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<i>Instructions</i>:<br />
1. Place eggs in a small pot, cover with water an inch above the eggs, set on high flame and bring to a boil. Once boiling, bring flame down to medium until water is just simmering and cook eggs for 12 mins.<br />
2. Pour off water, fill pan with cold water to level of eggs, and set aside to cool.<br />
3. In the mean time, combine veganase, mustard, pickle, and curry.<br />
4. Once eggs have cooled down enough to peel, do so and chop small.<br />
5. Mix to combine with veganase mix.<br />
<i>Assemble</i> <i>sandwitch</i><br />
1. Layer slice of bread, half of the spinach, half of the egg salad, 2-3 turns of the pepper grinder, then second slice of bread. Repeat for second sandwich.ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-88247852832576394402014-03-25T00:22:00.002-05:002014-03-25T00:26:05.126-05:00Poached Egg with Mashed Sweet Potato and Steamed Broccoli<div class="separator" style="clear: both; text-align: center;">
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I had a wonderful weekend; went to a local brewery for some drinks, dinner, and basketball after work Friday. Met up with a couple of their wives and then we went to another co-worker's house and drank and partied all night until about 3 am. It was extreme fun and involved eating chic dog-bakery dog food, wrestling, riding bikes around the house, smoking tobacco from wooden pipes, and more beer than was strictly necessary. Total blast.<br />
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Saturday I bought a beautiful new bike! This is something I've been saving up for for over a year and holding off until I found the perfect one for me. I ended up getting a Surly touring bike that one of my co-workers hand-picked for me. It fits me perfectly and I'm extremely excited to start bike-commuting to work again (once MO decided to stop snowing) and bike-packing (back-packing on bikes!). After that I spent a nice calm evening hanging out with my roommate and biking friend Melissa who came over, eating veggies with hummus and drinking tea and working on moving over accessories to my new bike, and then taking a ridiculous photo shoot (as shown above).<br />
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After Melissa left, I caught my roommate (sushi chef/ex-professional ballet dancer) and we geeked out over HP, LOTR, and Doctor Who until about 3 am, after which I was already on my computer and ended up writing for 4 hours straight analyzing a lot of things I've been thinking about with regards to pretty much everything going on in my life and how it relates back to work and vice versa. I'm making a detailed presentation I want to give to my manager in our up-coming meeting. : ) Something I've needed to do and get off my chest for quite some time now! I was up until 8 am Sunday morning. I started receiving FB notifications because people were waking up for the day x.x The college schedule dies hard in this one.<br />
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Sunday I had a delightful conversation over a long (and delicious brunch) at <a href="http://cafegratitudekc.com/">Gratitude Cafe </a>with my mom. We talked about literally about everything, but the focus was on the community house that we're going to start together : ) She loves the idea and has full support from her church community and explained the family history behind a community living initiative that my grandfather (a Kansas City builder) did back in the day. It was called Purple Circle, and so shall ours be named! I'm completely excited about this prospect, something I've been thinking about for a very long time now. We drove around for about an hour, impeding traffic as we looked at a ton of different houses in the Midtown area (Hyde Park and Hospital Hill areas are where we're thinking). Very exciting!<br />
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After that I came home to some block printing my roommate Stephanie and her friend were doing for a new KC local zine they just started (Undercurrent: A Zine About Kansas City). This is something I would like to participate in in the future, especially with the community house. We had an intriguing conversation about poly vs monogamous relationships after that. Definitely reminded me of the Oscar-nominated movie 'Her' that just came out. I highly recommend everyone see it! Great film and great lessons about life and love.<br />
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After THAT (this weekend just doesn't end, does it?) my good friend Rachael came over and I cooked this meal while we talked about her art class lesson plans she's making for her students in rural Missouri (while drinking left over wine from her paint-and-sip studio she works at!). Such a fun and great evening/weekend. I think it could have lasted forever (though my body would soon give out due to lack of sleep in there! I'm greatly looking forward to my detox weekend)<br />
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So, without further ado:<br />
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<b>Poached Egg with Mashed Sweet Potato and Steamed Broccoli</b><br />
serves 4<br />
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<i>Ingredients:</i><br />
4 eggs<br />
2 large sweet potatoes<br />
1 large red onion<br />
1 head broccoli, sliced into thin florets<br />
cheese, grated (to garnish)<br />
1 Tbs butter<br />
1 pinch sugar<br />
1 pinch salt<br />
vinegar or lemon juice<br />
olive oil<br />
1 tsp smoked paprika<br />
garlic salt<br />
fresh ground black pepper<br />
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<i>Instruction:</i><br />
1. Heat a medium heavy-bottomed skillet over a medium flame. Dice the red onion small, melt the butter in the skillet, and add onion, sugar, and a pinch of salt. Stir together and cook onions down until golden-brown, stirring every so often.<br />
2. Bring water to boil in a steamer. Dice sweet potato in to 1" cubes (no peeling necessary). Once water in steamer has boiled, and steam until fork-tender (5-10 minutes). If possible save water in pot so can be used for broccoli steaming. If not, refill and bring back to a boil.<br />
3. In a medium-small pot, boil enough water for egg poaching, and add a splash of vinegar into the water. Meanwhile, mash together sweet potato, caramelized onions, paprika. Set aside.<br />
4. In steamer, steam broccoli florets for 5 minutes until just softened and bright green. Set broccoli aside.<br />
5. Once poaching water boils, bring down to just below boiling, stir pot with a spoon to make a vortex in the middle and crack an egg into the middle (I like to crack an egg into a ramekin then pour egg into vortex). Poach for 1-2 minutes or until white has set on the egg.<br />
<i>Assembly:</i><br />
1. On a plate or in a bowl, mound about 1 cup mashed potatoes and flatten on top. Pile on a handful of steamed broccoli (1/4th of what's there) on top of that, place poached eggs on the very top. Drizzle with olive oil and sprinkle with garlic salt, black pepper, and grated cheese. Enjoy!ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-65400809097260072112014-02-23T21:04:00.001-06:002014-02-23T21:04:12.100-06:00Vegan Cheezy Broccoli Soup<br />
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This soup was delicious and simple! You need to make sure to start the cashews soaking ahead of time, but besides that it's one of the quickest things I've made in a while. So refreshing in so many ways : )<br />
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Something that will never get old about my new place: using the Vitamix blender. <br />
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<b>Vegan Cheezy Broccoli Soup</b><br />
from<a href="http://kblog.lunchboxbunch.com/2014/02/3-2-1-weeknight-broccoli-bisque.html"> lunchboxbrunch.com</a><b><br /></b><br />
2 servings<br />
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<i>Ingredients:</i><br />
3 cups broccoli<br />
2 cups vegetable stock<br />
3/4 cup raw cashews<br />
1 clove garlic, minced<br />
2 Tbs nutritional yeast (optional, for cheezy flavor)<br />
salt and pepper, to taste <br />
smoked paprika, to garnish<br />
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<i>prep</i><br />
Soak raw cashews in salted water over night.<br />
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<i>Instructions</i>:<br />
1. Set a pot of water to boil for steaming broccoli.<br />
2. Wash broccoli and peel stem. Cut stem pieces into 6ths width-wise (so they steam quicker) and cut the head into large florettes (these will be blended, do not need to be perfect).<br />
3. Steam broccoli stems for 5 minutes then throw in florettes and steam for another 5 until bright green. Reserve a couple small florets for garnish, if desired.<br />
4. Mince garlic and drain and rinse cashews.5. In a high-speed blender, blend together broccoli, vegetable stock, cashews, garlic, and nutritional yeast. Salt and pepper to taste, and garnish with paprika.<br />
<br />ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0tag:blogger.com,1999:blog-3633209537125343045.post-26665641425109047252014-02-23T17:54:00.001-06:002014-02-23T20:41:01.129-06:00Chocolate Candy Filled Chocolate Cookies<br />
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Now this is not my usual: I have been trying to avoid processed sugars and unhealthy food. In fact, one of my friends has persuaded me to try a juice detox coming up here soon! That being said, we had a couple of cool Canadian associates doing some training at my work for a couple weeks. A group of us locally-based associates took them out for a bar tour of Kansas City last weekend and good times were had by all. One of them who was sweet and vegetarian was leaving this last Friday, and for his departure I wanted to make a truly American cookie. In my mind this means extremely unhealthy. My first thought was chocolate chip, as to me this is very American but I was unable to find my chocolate chips and I ended up finding this recipe.<br />
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I put dark-chocolate covered salted caramels as the center for these bad-boys (since I had a Costco-sized container that's been living in my room, so many bad choices there I know). The original called for Snickers bites, but I have boycotted candies like that in recent years. A home-made snickers would be a fabulous cookie filler though. I also used craisins instead of chocolate chips since I was unable to find my chocolate chips this time and, somehow, all of my 85% bars have migrated to work <.<<br />
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I definitely plan to make this one again, but cutting the caramels in half and squishing them into a ball. There was way too much caramel and the cookies too large. It also meant I only had 13 to share which, among my self, my co-workers, and my house mates, isn't as much as I'd like to have. <br />
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<b>Chocolate Candy Filled Chocolate Cookies</b><br />
from <a href="http://prettysimplesweet.com/snickers-stuffed-chocolate-cookies/">Pretty. Simple. Sweet.</a><br />
makes about 18 cookies <br />
<br />
<i>Ingredients:</i><br />
125 g. flour (I used whole-wheat flour and it was fine in these)<br />
42 g. cocoa powder, unsweetened<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
113 grams butter, softened<br />
100 g. brown sugar<br />
100 g. sugar<br />
1 large egg<br />
1 tsp vanilla extract<br />
3/4 cup small chocolate chips<br />
16-18 candies<br />
coarse sea salt, to sprinkle<br />
<br />
<i>Instructions:</i><br />
<br />
<i>make dough</i><br />
1. In a medium bowl sift together flour, cocoa, baking soda, and salt.<br />
2. In a large bowl, cream butter and sugars for 3 minutes using electric mixer until fluffy, then beat in egg and vanilla to combine.<br />
3. Add dry ingredients and gently mix with by hand or wooden spoon until just combined. Fold in chocolate chips, cover with damp towel, and chill for 1-2 hours or overnight (helps with cookie spread-age)<br />
<i>assemble and cook</i><br />
1. Pre-heat oven to 350F and line a baking pan with a silicon mat.<br />
2. Take 1 Tbs of cookie dough, press candy on top of it, and take another Tbs of cookie dough and press edges together until candy is completely sealed in dough. <br />
3. Sprinkle cookies with sea salt (if desired) and bake for 8-10 minutes, until edges start to set. Let cool for 10 minutes, then transfer to wire rack to finish cooling.<br />
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<br />ChezAnnhttp://www.blogger.com/profile/02144002255241271514noreply@blogger.com0