tag:blogger.com,1999:blog-116259942024-03-07T18:08:54.903-05:00an invitation to the barbecueLife mediated by food...Unknownnoreply@blogger.comBlogger145125tag:blogger.com,1999:blog-11625994.post-60540726247177142192016-06-19T12:22:00.001-04:002016-06-19T12:22:43.461-04:00Cookbook Review: The Blender Girl SmoothiesI got a copy of Tess Masters' <i>The Blender Girl Smoothies</i> last summer, and now that it's summer again, I'm finding myself breaking it out and making lots of recipes from it. I own a few other smoothie cookbooks, but this one is my favorite because it uses ingredients that are basic, not too expensive, and likely to be in your freezer or summer time produce collection. She offers suggestions for boosters (such as chia seeds) that people may not have on hand but it doesn't feel like the end of the world when you make the smoothies without them. Some of my favorite recipes have been the "apple and mango madness," "cleansing cran-cherry" (great use for collards!), and the "chock-full chocolate surprise." Highly recommended!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-41098433008467289342015-07-26T23:01:00.002-04:002015-07-26T23:13:31.596-04:00Cookbook Review: My New Roots<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nCI2cVfhhntNvEImDDay79Fnq6fMXv9e4pLWKpiHi7rvNCfELP9yM4xqLiFpv0ZT282eenNWTEDVrJGSnX6ZkZKaFx56MtomkmDU2Dxk6xYjYcP09WMtbTBxKef2sL674pmeCA/s1600/mushroom+soup.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nCI2cVfhhntNvEImDDay79Fnq6fMXv9e4pLWKpiHi7rvNCfELP9yM4xqLiFpv0ZT282eenNWTEDVrJGSnX6ZkZKaFx56MtomkmDU2Dxk6xYjYcP09WMtbTBxKef2sL674pmeCA/s320/mushroom+soup.jpg" /></a><br />
<br />
I've started a new food blog, <a href="http://www.edibleminimalism.com">edible minimalism</a>, where I'm trying to up my game with better photography and site design. Head over to <a href="http://www.edibleminimalism.com">this link</a> if you'd like to keep up with me there.<br />
<br />
Before saying goodbye to this blog, though, I want to post a review of a cookbook.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRySgAA2tC5Sz0ff1RfEV78n9Cp28F-PQMy-2ARJKfSSQsHma1dE7TGEX773ddT4qFYdJEteVQgy55b8r3uRuElxUtesvS4AOlUHBneTssnhCM0k9djmefc9sv-y5gEd0wSF-dA/s1600/mynewroots.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRySgAA2tC5Sz0ff1RfEV78n9Cp28F-PQMy-2ARJKfSSQsHma1dE7TGEX773ddT4qFYdJEteVQgy55b8r3uRuElxUtesvS4AOlUHBneTssnhCM0k9djmefc9sv-y5gEd0wSF-dA/s320/mynewroots.jpg" /></a><br />
<br />
<a href="http://www.penguinrandomhouse.com/books/236003/my-new-roots-by-sarah-britton/">My New Roots: Inspired Plant-Based Recipes for Every Season</a> by holistic nutritionist and food blogger Sarah Britton is a beautifully photographed cookbook where seasonal vegetables take center stage. Britton also emphasizes whole grains, nuts, seeds, and legumes, with an occasional bit of dairy thrown in. The cookbook is organized according to seasons, with attention to both comfort food in the winter and lighter food in the summer, but also what is available in farmer’s markets at different times of year. I appreciate this, since our on-demand culture leads us to expect everything at all times in our supermarket. However, when browsing through this cookbook, I still found myself wanting to try recipes from the “wrong” season, just because they looked so tempting. <br />
<br />
Many of those who follow Britton’s <a href="http://www.mynewroots.org/site/">blog</a> or others like it will already have a well-stocked pantry full of natural foods, but some of the ingredients Britton features, such as lucuma powder, will not be in everyone’s kitchens. From personal experience reviewing Julie Morris’ <a href="http://www.huffingtonpost.com/rachel-newcomb/superfood-smoothies_b_3536418.html">Superfood Smoothies cookbook</a>, when I found myself racking up some serious debt at Whole Paycheck buying until then unknown-to-me ingredients like maca powder and goji berries, I knew that getting excited some of Britton’s recipes could add up financially. In working through My New Roots, therefore, I avoided recipes that contained too many ingredients the average person might not be willing to invest in, although I think everyone should go out on a limb from time to time and try new things, like millet or spelt flour. Some of the recipes have none of these. There were also ingredients that I wanted to buy but couldn’t find, like buckwheat groats (I tried Publix, Trader Joe’s, and Fresh Market). One of my favorite recipes from the book, grilled halloumi with butternut squash and kale, involved a sprinkling of dukka, an Egyptian spice blend featuring hazelnuts. At my favorite Middle Eastern grocery store, hazelnuts were $10 for a tiny four-ounce bag, and the other supermarkets told me they only carried hazelnuts around Thanksgiving. Again, I just couldn’t bring myself to buy them, but the recipe was amazing on its own. I definitely will make it again with the dukka during the right season.<br />
<br />
In trying out a new cookbook, the input of family members is also going to be crucial, since it’s difficult to make things more than once if the people with whom you share meals are reticent. The first several recipes I made provoked strong feelings among different members of my family. Britton’s life-changing loaf of bread with olives and caraway, which contains a lot of nuts and seeds, had great flavors but requires stretching familial expectations for bread, which in the end meant the life-changing loaf was largely consumed by me. I thought her recipe for sunflower sesame seed brittle was delicious, but I couldn’t get it to hold together properly, and after several other seed-infused recipes, I was accused of attempting to turn the family into birds. Other recipes that didn’t go over well with everyone included an intriguing red onion lentil soup with manchego toasts, described as a sort of French onion soup with lentils, which I found a little overbearing with thyme and which also disappointed my seven-year-old daughter, who loves French onion soup. I made the fully loaded breakfast bars, which has a base of oats and beans and features dried fruit and pumpkin seeds, hoping my daughter would finally eat her breakfast, but she wasn’t crazy about them, and I found that, like the sunflower seed brittle, I also couldn’t get them to hold together.<br />
<br />
But then we hit several winners in a row, finding recipes universally beloved by everyone. My favorite dishes, and the ones I’ll definitely make again, surprised us all with their creative balancing of flavors we’d never thought of putting together. One of the best was the aforementioned grilled halloumi with butternut squash and kale. You can get halloumi, a salty and chewy cheese that fries up nicely while still holding its shape, at Middle Eastern grocery stores, and it is one of my favorite foods right now. Britton’s recipe for socca (chickpea flatbread) with grilled white and green asparagus, dill and feta, is also worth buying a bag of chickpea flour for. Her walnut fig bars, which use dried figs and hold together very nicely, make a great breakfast or dessert, and the oyster mushroom bisque was a revelation. Again, I was out of season in selecting an early spring recipe and couldn’t find the oyster mushrooms, so I bought baby bella mushrooms instead, but this didn’t matter: it is an incredible soup. The mushroom bisque gets its creaminess not from heavy cream but from white beans, and it truly is one of those recipes where you think you’re eating something very rich but actually doing something good for yourself. <br />
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I appreciated that a lot of her recipes were gluten-free so that I could make them for a family member who has had to go gluten-free, and vegans will also find that most of the recipes in the book are dairy free. I still have several other recipes I’m looking forward to trying: the cornmeal pancakes with gingered plum compote, and the “best lentil salad ever” are next on my list. In the future I will try to use this cookbook in seasonally appropriate ways, but I’m also grateful that the book introduced me to new ingredients and delightful new ways of putting flavors together. <br />
<br />
I received this book from Blogging for Books in exchange for an unbiased review.<br />
<br />
<b>Oyster Mushroom Bisque</b><br />
<br />
½ pound oyster mushrooms (I used baby bellas)<br />
1 Tblsp coconut oil or ghee<br />
3 medium onions, chopped<br />
2 large leeks<br />
Fine sea salt<br />
1 tsp. fresh or dried thyme<br />
4 garlic cloves, minced<br />
Freshly squeezed juice of ½ a lemon<br />
1 quart (4 cups) vegetable broth<br />
2 cups cooked white beans (cannellini, Great Northern, etc)<br />
Freshly ground black pepper<br />
2 Tblsp. olive oil<br />
<br />
Clean the mushrooms and chop up the larger ones. Heat coconut oil on medium and sauté onions, leeks, salt and thyme. When onions are soft (about five minutes), add garlic. Squeeze lemon juice into pot and deglaze by scraping up browned bits. Add mushrooms, cooking on medium for five minutes until soft. In a blender, combine broth and beans until creamy. Add to mushroom mixture, stir and simmer five minutes. Blend in blender until smooth, adding water if too thick. Season to taste with salt and pepper and serve drizzled with olive oil and fresh thyme.<br />
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See you over at <a href="http://www.edibleminimalism.com">edible minimalism</a>!<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-44708197804680342452015-04-09T20:23:00.001-04:002015-04-09T20:23:52.613-04:00Awesome Spiced Lentils<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8hNTJwKASiaK9t0imF5sksTgjtAIZq6kUab_OtjmTCRqvlv9s4m44uwAiiW0wg07itN3l28GcYOJhL6R8JppedCv9j8H_RWOB4exP3Kzj3drTIDfcxI-zLoFelPx_L5V_VS1NEA/s1600/lentils.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8hNTJwKASiaK9t0imF5sksTgjtAIZq6kUab_OtjmTCRqvlv9s4m44uwAiiW0wg07itN3l28GcYOJhL6R8JppedCv9j8H_RWOB4exP3Kzj3drTIDfcxI-zLoFelPx_L5V_VS1NEA/s320/lentils.jpg" /></a><br />
<br />
Lentils are delicious and healthy, with 12-14 grams of protein per cup cooked. I had some on hand today and wanted something to put over rice that was more like curry and less Italian. I invented this recipe, and it turned out so well that I wanted to post it so I can make it again.<br />
<br />
<b>Awesome Spiced Lentils</b><br />
<br />
1 cup lentils, washed and picked over (I used tiny brown ones)<br />
1 onion<br />
1 stalk celery, with leaves<br />
2 carrots or a handful of small ones<br />
3-4 garlic cloves<br />
2 T butter or butter substitute<br />
2 large tomatoes<br />
1 tsp. salt<br />
1 tsp. ginger<br />
1 tsp. cumin<br />
1/2 tsp. paprika<br />
Dash of cayenne<br />
<br />
3 Tblsp. finely chopped cilantro<br />
<br />
<br />
In a food processor or by hand, finely chop onions, celery, carrots, and garlic. Saute in a dash of olive oil for several minutes until softened. In a large saucepan, boil lentils with about an inch of water on top for 10 minutes, then drain. Put lentils back in the pot, adding a cup of water and the sauteed vegetables. Add all the spices up to cayenne and cook for one hour, stirring occasionally or adding water to make sure the mixture isn't sticking. At the end, stir in cilantro and serve over rice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-65277299174464345732014-08-14T20:35:00.001-04:002014-08-14T20:35:13.238-04:00Best Granola EverHands down, this is the best granola recipe I have tried. I have made it countless times over the past few months, but I keep forgetting to take good pictures of it (since I'm usually too busy eating it). It's Alton Brown's recipe, and you can modify it using different kinds of nuts, but it always turns out perfectly. What I think is distinctive about it is the fact that you slow-roast it - it's not time consuming at all to make, as long as you set a timer every 15 minutes or so and just give it a stir in the oven.<br />
<br />
BEST GRANOLA EVER<br />
<br />
3 cups rolled oats<br />
1 cup almonds<br />
1 cup pecans or walnuts (he uses cashews)<br />
3/4 cup shredded sweet coconut<br />
1/4 cup plus 2 tablespoons dark brown sugar<br />
1/4 cup plus 2 tablespoons maple syrup<br />
1/4 cup vegetable oil<br />
3/4 teaspoon salt<br />
1 cup raisins (or you can put any chopped dried fruit here)<br />
<br />
Preheat oven to 250 degrees F. In a food processor, pulse the nuts a couple times to chop roughly. Mix oats, nuts, coconut and brown sugar in a bowl. <br />
<br />
In another smaller bowl, mix syrup, oil and salt. Pour into the oat mixture, mix well, and spread over a big cookie pan. Cook for 1 hour and 15 minutes, stirring every 15 minutes to turn the oats over.<br />
<br />
Once done, mix in the dried fruit.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-36582493857041564062014-06-23T22:17:00.002-04:002014-06-23T22:17:28.632-04:00Beef & Broccoli Stir Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6wTPQYFwoLH3LO3C1Dpn3J5GpCc12lJtlEpQVDgXeZjzPfB8ud-MOIzKdudIPTvHOROkpgvLzM413fnsJprezzKc10X7-7V_H6obQlBTP_4l86LJxS4nOU1dYgbr_rFjyO-cGA/s1600/broccoli.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6wTPQYFwoLH3LO3C1Dpn3J5GpCc12lJtlEpQVDgXeZjzPfB8ud-MOIzKdudIPTvHOROkpgvLzM413fnsJprezzKc10X7-7V_H6obQlBTP_4l86LJxS4nOU1dYgbr_rFjyO-cGA/s320/broccoli.jpg" /></a> This is a super easy, make-after-work recipe that can be done in about 45 minutes or less. If you have fresh ginger, add it when you add the garlic. If you have green onions or other vegetables, throw them in as well. Best thing about this is how few pots you need.<br />
<br />
Beef & Broccoli Stir Fry<br />
<br />
3 tablespoons cornstarch, divided<br />
2 tablespoons water<br />
1/2 teaspoon garlic powder<br />
1 lb boneless round steak, cut into 3 inch strips<br />
2 tablespoons vegetable oil, divided<br />
4 cups frozen broccoli florets<br />
2 cups baby carrots<br />
1 small onion, cut into wedges<br />
2 garlic cloves, minced<br />
1/3 cup soy sauce<br />
2 tablespoons brown sugar<br />
1 teaspoon ground ginger<br />
1/2 cup water<br />
<br />
<br />
In a bowl, mix 2 Tblsp. of the corn starch with 2 Tblsp water and garlic powder. Add 2 Tblsp cornstarch, 2 Tblsp water and garlic powder until smooth. Add beef and toss.<br />
<br />
In a large skillet or wok over medium high heat, stir and fry beef in 1 tablespoon oil, browning lightly. Remove to a plate and keep warm.<br />
<br />
Add onion and carrots to pan and brown lightly, 4 minutes. Add garlic and frozen broccoli, cook another two minutes. Return beef to pan. <br />
<br />
Combine soy sauce, brown sugar, ginger and remaining 1 Tblsp cornstarch and 1/2 cup water until smooth; add to the pan. Stir to combine, test broccoli to see if it's done. Serve with rice.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-84832034231380967962014-04-28T12:22:00.000-04:002014-04-28T12:23:18.789-04:00Slow cooker two-bean chili with quinoa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qdcFyO-mwmxu9ZmRzpgRI8qMCKYj04khA2etR4pRVcixgKLBIU5mX6pWwHDevWdA2WpzNAI41Y-RuYUbm2kss8Jg09T3S4DhQvgkK8Qmo7vKDPUmyPypoLs8gbRRoUyjDLy6UQ/s1600/chili.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qdcFyO-mwmxu9ZmRzpgRI8qMCKYj04khA2etR4pRVcixgKLBIU5mX6pWwHDevWdA2WpzNAI41Y-RuYUbm2kss8Jg09T3S4DhQvgkK8Qmo7vKDPUmyPypoLs8gbRRoUyjDLy6UQ/s320/chili.jpg" /></a></div>This is going to be my new go-to recipe for vegetarian chili. I've found that a lot of recipes for vegetarian chili don't have that extra thickness/heartiness that is present in a meat-based sauce, and they end up being more soup-like. This recipe, which was inspired by <a href="http://fitfoodiefinds.com/2013/09/black-bean-quinoa-chili/">this one</a>, remedies that. The secret ingredient? Quinoa, which is loaded with additional protein. If you don't have a slow cooker, you could easily make this on the stove, too. It tastes even better after it sits.<br />
<br />
Slow cooker two-bean chili with quinoa<br />
<br />
1 onion<br />
1 Tblsp minced garlic<br />
1 can black beans, rinsed and drained<br />
1 can red beans, rinsed and drained<br />
3/4 cup red quinoa, rinsed (you could use other kinds of quinoa as well)<br />
3 cups vegetable stock<br />
1 cup water<br />
1 cup frozen sweet corn (or canned hominy)<br />
1 can diced, fire-roasted tomatoes<br />
1/4 cup chopped cilantro<br />
1 cinnamon stick<br />
1 Tblsp. chili powder (use 2 Tblsp if you have a mild powder)<br />
1 tsp. cumin<br />
1 tsp. onion powder<br />
1/4 tsp. black pepper<br />
1/2 tsp. salt<br />
<br />
<br />
Saute onion and garlic in a dash of olive oil until softened. Add to slow cooker, along with all your other ingredients. Cook on high for three hours, or you could also probably do high for one hour, low for 4-6. Serve with a sprinkling of feta cheese or grated cheddar on top.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-48326202337729515592014-02-17T22:58:00.001-05:002014-02-17T22:58:21.819-05:00Buttermilk biscuits<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77RCC4uPa1iiUhN__o0VdMxmahVMce04ObwAER3P-2mYVC9jXx4992ohaS5O2A6CWR-YA7EBCmetiLqkZznD88iijoB3j9P6oQss7ixDbGZ05O0dQH1-217brn3q05IbPS9y86A/s1600/biscuits.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77RCC4uPa1iiUhN__o0VdMxmahVMce04ObwAER3P-2mYVC9jXx4992ohaS5O2A6CWR-YA7EBCmetiLqkZznD88iijoB3j9P6oQss7ixDbGZ05O0dQH1-217brn3q05IbPS9y86A/s320/biscuits.jpg" /></a> If you make these biscuits, you may never need to go out for breakfast again - all these need are a couple fried eggs, a side of grits and a cup of hot coffee. These biscuits are amazing. I've made them multiple times, and I keep returning to the <a href="http://southern.food.com/recipe/southern-buttermilk-biscuits-26110">recipe</a> again and again. So, I'm putting it here for posterity.<br />
<br />
Buttermilk biscuits<br />
<br />
2 cups all-purpose flour<br />
1/4 tsp. baking soda<br />
1 Tblsp baking powder<br />
1 tsp. kosher salt<br />
6 Tblsp. butter or earth balance substitute<br />
1 cup buttermilk (Make your own! Add 1 Tblsp. white vinegar to a cup of milk, let sit for 5 min).<br />
<br />
**Tip to getting these just right - don't handle the dough too much. Don't use a rolling pin.<br />
<br />
Preheat oven to 450.<br />
<br />
Mix dry ingredients in a food processor. Throw in the butter and pulse until crumbly. Mix in the buttermilk. Mixture should be sticky. Turn onto a floured surface and pat and fold the dough over about five times. Pat it out (do not roll it) to about 1 inch thickness. Cut out biscuit shapes with a glass or cookie cutter, place on a parchment-lined cookie sheet. (Place so they are touching each other if you like them soft).<br />
<br />
Bake 10-12 minutes until light golden brown. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-3934612044819371022013-10-13T17:38:00.001-04:002013-10-13T17:39:17.769-04:00Bannock (quick bread)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Xq6l16-HJFTqS84W6Rw0XwVaICrChzcmVEH1YyCjW2t-NYgpAdWJuW-7M70muoKVyvfXR3O7lMjLKCUZE3dBxGlQ0UdScbwdvPH7dd1D_JSdGpKFEqoinH7NMAHWwKL4s5B3yQ/s1600/bannock.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Xq6l16-HJFTqS84W6Rw0XwVaICrChzcmVEH1YyCjW2t-NYgpAdWJuW-7M70muoKVyvfXR3O7lMjLKCUZE3dBxGlQ0UdScbwdvPH7dd1D_JSdGpKFEqoinH7NMAHWwKL4s5B3yQ/s320/bannock.jpg" /></a> I found this recipe in an in-flight magazine, and I could tell from the ingredients that it was going to be good. It reminds me of Irish soda bread, but basically, it's a quick bread that you make in a cast-iron skillet. Bannock is in the biscuit/scone family, and it's a bread with Scottish/Irish/Northern England origins. Apparently it's also familiar in Native American cuisine, though sources say it was imported to the Americas. This recipe, which I've adapted and changed slightly (the original calls for light cream, butter, all flour, and rosemary), comes from a restaurant in Minneapolis called The Bachelor Farmer. In my version, 1% milk replaced the cream (and I used less than in the original), I used earth balance instead of butter, and I mixed in some whole wheat pastry flour with the regular white flour. This makes a great weekend breakfast - a slight hint of sweetness, soft crumbs, and very flavorful slathered with butter and honey. I made it with blueberries, but I'd bet cranberries would be good, too.<br />
<br />
<b>Bannock</b><br />
<br />
2 1/2 cups all purpose flour<br />
1 cup whole wheat pastry flour<br />
1 Tblsp. + 1 tsp. baking powder<br />
2 tsp. salt<br />
4 Tblsp. sugar<br />
1 1/8 cup earth balance or butter, cut into 1 inch pieces<br />
2 cups milk (lowfat, 1%, any kind)<br />
1 egg<br />
1 cup blueberries<br />
<br />
Preheat oven to 400. In a food processor, pulse together flours, baking powder, salt, and sugar. Add butter and pulse until pieces have mostly disappeared and been incorporated with the flour mixture. Remove to mixing bowl.<br />
<br />
In a separate bowl, whisk together milk and egg. Stir into flour mixture, mixing until just combined. Fold in the blueberries. Pour into a greased 8" cast iron skillet, and bake for 15-20 minutes until golden brown. (Mine was done at 15). Cool slightly and serve. <br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-32646042924217132252013-06-04T21:46:00.003-04:002013-06-04T21:47:55.596-04:00Hello summer... Gazpacho for one...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiK9TkJrWt-QoaRVlryTVDaGmhTH9yjQA4GbxQUWMo9NrifIgqm-F1GT39dn2AbeLNM0Lnf_-IeMUVgFEZaxBTJ_e30_Be_hKYU1Os5Vxep7jrwUECd6pY1zH8p-_1NC3x1d5zcQ/s1600/gazpacho1.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiK9TkJrWt-QoaRVlryTVDaGmhTH9yjQA4GbxQUWMo9NrifIgqm-F1GT39dn2AbeLNM0Lnf_-IeMUVgFEZaxBTJ_e30_Be_hKYU1Os5Vxep7jrwUECd6pY1zH8p-_1NC3x1d5zcQ/s320/gazpacho1.jpg" /></a><br />
<br />
Craving a savory smoothie today, I thought of gazpacho, which reminds me of Spain... where even Burger King has this refreshing cold soup. I whipped this version up today for lunch - it lacks bread, which is traditional, and contains basil, which is not. I kept it all for myself, but if you wanted to share, use another tomato, a whole cucumber and green pepper, and a bit more water. You could also use a different fresh herb in place of basil - parsley or cilantro, perhaps?<br />
<br />
Gazpacho for one<br />
<br />
3 cups ripe tomatoes – about 4 medium sized tomatoes<br />
1/2 peeled chopped cucumber<br />
1/2 chopped green pepper<br />
1/4 cup onions<br />
1 cup fresh basil <br />
2 cloves garlic<br />
1 Tblsp small green chilli (optional if you don't like heat)<br />
1/2 tsp. kosher salt, sea salt, or more to taste<br />
1/2 cup filtered cold water o<br />
2 Tbsp extra virgin olive oil<br />
2 Tblsp white wine vinegar<br />
<br />
Blend all of the above in a blender or Vitamix...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTdsdjkOCUQ9yBEf0mA0-iQN1fN00WoMmQdFpqVn4RSoQOGwqmmSuwsop_rn7eCNihC1azhDq43EXrf3WNNZmbaD_ItyrYFzo6bdubZxhv8AmNylr15AoBQL4mRdsCnOSxSJ-4g/s1600/gazpacho2.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTdsdjkOCUQ9yBEf0mA0-iQN1fN00WoMmQdFpqVn4RSoQOGwqmmSuwsop_rn7eCNihC1azhDq43EXrf3WNNZmbaD_ItyrYFzo6bdubZxhv8AmNylr15AoBQL4mRdsCnOSxSJ-4g/s320/gazpacho2.jpg" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-51581833287307240152013-06-02T21:29:00.000-04:002013-06-02T21:31:04.415-04:00Vietnamese Cabbage & Carrot Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisel7MtPCVGYL7sXzV_B8NNGCv7ttHtWr-U3D1wLYRqSOZxvUaHSL0NmPsU6e-Rwm6Ody6KrryvChTY77vdcby-LpxLxyLLsyE9wyYkVW0kwgGmC9VE5HUe8mhfwCwGdquCSPt4g/s1600/cabbage.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisel7MtPCVGYL7sXzV_B8NNGCv7ttHtWr-U3D1wLYRqSOZxvUaHSL0NmPsU6e-Rwm6Ody6KrryvChTY77vdcby-LpxLxyLLsyE9wyYkVW0kwgGmC9VE5HUe8mhfwCwGdquCSPt4g/s320/cabbage.jpg" /></a><br />
So, I have a recipe for baked Moroccan fish tagine featured in the new <a href="http://www.zumba.com/en-US/store/US/product/zumba-lovers-cookbook">Zumba Lovers Cookbook</a>, available exclusively from Zumba.com (though I can get it for you at a 20% discount if you're interested ;) The cookbook is actually surprisingly good. I mean, if Zumba can make an amazing dance fitness program and a clothing line, why not a cookbook, right? But I would have been skeptical had I not tried some of the recipes, which are actually really good. What's also cool about the cookbook is that the it is comprised entirely of recipes submitted by Zumba enthusiasts, along with stories about how many of them lost weight and adopted healthy lifestyles through Zumba. And they tested every recipe - I know because I was in communication with the editor multiple times about measurements and other issues with mine. The cookbook is also visually beautiful, full of bright pictures of food and people.<br />
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I've tried making several of the recipes in the cookbook so far, and most have been impressive. One of my favorites is this red cabbage and carrot salad. Lately, I've discovered that there are many vegetables that I despise when cooked but love when raw - brussels sprouts and cabbage are two of those. This red cabbage salad is crunchy, bright, and colorful, much like the cookbook itself. The peanuts add protein and a bit more heft to it, but it is still light. Original recipe credit goes to Huong Nguyen of Perth, Australia, but I've altered it somewhat, below (less vinaigrette than the original, more herbs)...<br />
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<b>Vietnamese Cabbage & Carrot Salad</b><br />
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2 Tblsp. lime juice<br />
1 Tblsp. low sodium soy sauce<br />
1 garlic clove, minced<br />
1 small red chile, seeded and diced (optional if you don't want heat)<br />
1 Tblsp. olive oil<br />
1 Tblsp. honey<br />
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1/2 red cabbage, shredded (about 2 cups - could use green if that's what you have)<br />
2 medium carrots, peeled & julienned (about 1 cup)<br />
1 Tblsp. chopped fresh cilantro<br />
1 Tblsp. chopped fresh mint<br />
1 cup lightly salted roasted peanuts, chopped<br />
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Salt & pepper to taste<br />
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Whisk together first six ingredients for vinaigrette. Set aside.<br />
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Place cabbage, carrots, and herbs in a large bowl. Pour in dressing and toss. Add peanuts. Season with salt and pepper.<br />
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If you want to make this ahead of time, mix the vegetables and refrigerate but don't add nuts and dressing until you're ready to eat it.<br />
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4 servings, 315 calories, 10 grams protein. 0 mg cholesterol.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-5988414457433429932013-03-18T22:32:00.002-04:002013-03-18T22:36:26.346-04:00Warm Farro Salad with Roasted Vegetables and Fontina<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKe5ptyjILv2-GW1ZgF8lrxel5McRckXWXwXI7GxCFkz8v2fB87oJg_Oyjn_cISqCbt2UWM6IhvVWz6Rh-EhlModY5lHrOUIhRjWTEkz1IQRkQeBfrvikArgzzDGXF_EVpEmU8Q/s1600/farro.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKe5ptyjILv2-GW1ZgF8lrxel5McRckXWXwXI7GxCFkz8v2fB87oJg_Oyjn_cISqCbt2UWM6IhvVWz6Rh-EhlModY5lHrOUIhRjWTEkz1IQRkQeBfrvikArgzzDGXF_EVpEmU8Q/s320/farro.jpg" /></a> Have you ever tried farro? If you haven't, then you should. It tastes nutty and chewy, it's a good source for complex carbs, and it's the oldest cultivated grain in the world. Although farro is distantly related to modern-day wheat, it contains twice the fiber and protein of wheat. And, if you overlook the spelling, you can make jokes about Ancient Egypt as you serve it to your four-year-old.<br />
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This recipe was one I stumbled on through one of my favorite blogs, <a href="http://thechiclife.com/">The Chic Life,</a> where the blog's author featured a link to this <a href="http://blogs.phillymag.com/bewellphilly/2013/01/15/7-healthy-foods-eat-year/">article</a> about seven healthy foods that will be big in 2013. I had to try it - oven-roasted vegetables, chewy farro, melted fontina, how could you go wrong? And it was delicious - I filed it away mentally to make again, then couldn't find the recipe two months later when I was again craving it. Fortunately my friend at The Chic Life helped me locate it.<br />
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This makes a vegetarian main course that could serve 2-3 people, or a side dish that would give you leftovers for lunch the next day. I altered the original recipe, leaving out radicchio (because I forgot to buy it) and halving the amount of vinaigrette - it tastes fine without it. You could substitute other roasted vegetables you might like here (zucchini? red peppers?) and not go wrong. But don't skip fontina - it really adds an extra special character to this dish.<br />
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<b>Warm Farro Salad with Roasted Vegetables and Fontina</b><br />
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3-4 medium carrots, peeled and cut into small chunks<br />
1 cup grape tomatoes, or one big tomato cut into chunks<br />
6-8 cremini mushrooms, cut into small chunks<br />
4 cloves garlic, peeled and quartered<br />
1 small red onion, sliced<br />
2 tablespoons olive oil<br />
1 tsp kosher salt<br />
1/2 teaspoon black pepper<br />
1 cup farro<br />
2-3 ounces fontina cheese, cut into small cubes<br />
small handful of chopped parsley<br />
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Vinaigrette:<br />
1 Tblsp. olive oil<br />
1/2 Tblsp balsamic vinegar<br />
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Preheat the oven to 400 degrees.<br />
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Combine carrots, tomatoes, mushrooms, garlic, and onion in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper, and toss to coat. Spread the vegetables on a baking sheet lined with parchment paper, and roast for 20-25 minutes, stirring halfway through.<br />
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Meanwhile, rinse and drain the farro. Bring 2 cups of water to boil, season with salt, and add farro. Cook for 15-20 minutes, until soft but still chewy in the center. Drain any excess liquid.<br />
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Combine the cooked farro and vegetables, then add the fontina and parsley. Whisk together the vinaigrette, seasoning with salt and pepper, and drizzle over the farro mixture. It's actually delicious without it, too.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-9646594279948044142013-01-25T22:37:00.001-05:002013-01-25T22:40:53.840-05:00Pasta With Lentils & Kale<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLPnAxpKK-SjAzaytKJwji6oaBPeejTYVOn_U9IXF2eH3-X_7LtfGAu2B2RPDhRjK92Ju3JstGuNoFxUse041seE5cua0yI8JOUG9UpMcTx3FSxK4BhuBWes0juNRXePQMKHiYQ/s1600/kale.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLPnAxpKK-SjAzaytKJwji6oaBPeejTYVOn_U9IXF2eH3-X_7LtfGAu2B2RPDhRjK92Ju3JstGuNoFxUse041seE5cua0yI8JOUG9UpMcTx3FSxK4BhuBWes0juNRXePQMKHiYQ/s320/kale.jpg" /></a></div><br />
For this eat-in month challenge, I've been challenging myself not only to not go to restaurants but also to try to eat more vegetarian-- to increase the number of days each week that I don't eat chicken or meat. So far it's been working pretty well, not only because I've been trying so many awesome recipes from Ottolenghi's <a href="http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248"><i>Plenty</i></a> but also because I've got another library cookbook I love, <a href="http://www.amazon.com/Moosewood-Restaurant-Cooking-Health-Nutrient-Rich/dp/1416548874/ref=reg_hu-rd_add_1_dp">the Moosewood Restaurant's Cooking for Health</a>. I put it on my Amazon wishlist, only because I can't bring myself to buy another Moosewood cookbook right now (I must own at least five). But it is terrific - I have made ten or fifteen things, and they've all turned out well. One of my favorite discoveries was a recipe for Easy Baked Tofu, which my daughter loves, despite deciding she didn't like "toe food" recently. Anything soaked in soy sauce seems to win her over.<br />
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That one is also worth writing down - 1 16 ounce block of firm or extra firm tofu, 2 Tblsp dark sesame oil, 2 Tblsp soy sauce, 2 Tblsp. ketchup. Mix sauce ingredients, cut tofu into bite-sized cubes, drizzle sauce over tofu, bake in oven for 30-40 minutes at 400 degrees, stirring midway through... Would be great with a stir fry. <br />
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But here's my favorite one: Pasta with lentils and kale. One of my friends sent me another recipe recently that is also good, from <a href="http://www.epicurious.com/recipes/food/views/Pasta-with-Lentils-and-Kale-238092">Epicurious</a>, but I like this one even more, just because it has a little more going on, as well as more vegetables. Also I like it that it has 25 grams of protein in one serving. It is very substantial and has a lot of flavor!<br />
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<b>Pasta with Lentils and Kale</b><br />
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1 cup lentils (green or brown)<br />
3 cups water<br />
8 ounces chunky pasta (spirals, shells, etc)<br />
3 Tblsp olive oil<br />
1 1/2 cups finely chopped onion (I used a food processor)<br />
3 minced garlic cloves<br />
1 1/2 tsp. salt<br />
1 cup finely chopped carrots (again, food processor)<br />
1/2 tsp. paprika<br />
dash of cayenne pepper (or more)<br />
4 cups chopped kale (can also shred in food processor)<br />
1 tsp. dried thyme<br />
2 cups diced tomatoes<br />
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Parmesan cheese<br />
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Bring lentils and water to a boil, simmer covered for 20 minutes. Drain and set aside.<br />
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Boil salted water and cook pasta according to package directions, saving a cup of the pasta cooking water when you're done.<br />
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In a large skillet, heat oil on medium, saute onions 3-4 minutes, then carrots, garlic & salt, 5 min, then add paprika, red pepper, and thyme. Cook for 1 minute. Add kale and 1/2 cup of reserved pasta cooking water, cook until kale is tender, add more water if you need it.<br />
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In a big serving bowl, mix together lentils, pasta, and vegetables. Salt and pepper to taste, add grated parmesan to the top.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-26991273651340220062013-01-15T22:20:00.001-05:002013-01-15T22:29:10.882-05:00Easy, Healthy Maple Granola<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNgqkc0kLXgqB6afrfSdNI4tIgW33nJxHkc7MZL6gIJpQQHGbPvRwrm3rR5YrTYnu-Wv6rim9Pirafz9v-j4zGYrVp678KnWgKm4vCXKD95gIPbyl2_cHbDZLyemX3OB4hfFpUQ/s1600/granolatime.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNgqkc0kLXgqB6afrfSdNI4tIgW33nJxHkc7MZL6gIJpQQHGbPvRwrm3rR5YrTYnu-Wv6rim9Pirafz9v-j4zGYrVp678KnWgKm4vCXKD95gIPbyl2_cHbDZLyemX3OB4hfFpUQ/s320/granolatime.jpg" /></a></div>This recipe, from the recently published cookbook of one of my favorite food blogs, Smitten Kitchen, is brilliant - granola that has clumps that stick together with the help of egg white. It's also not filled with extra sugary stuff that you find in many store-bought granolas. And it's really easy - makes a nice, slightly sweet granola that you can enjoy by itself, with milk or with yogurt (as in the parfait pictured here, which my daughter and I made together - just layer yogurt with granola and fruit). I adapted it slightly from the original - didn't have wheat germ so I used flaxseed, used sweetened coconut - but you could adapt based on what you have on hand and probably wouldn't go wrong.<br />
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<b>Smitten Kitchen Maple Granola</b><br />
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3 cups rolled oats<br />
1 cup shredded coconut (I used sweetened)<br />
1 cup walnuts or pecans, coarsely chopped<br />
1/4 cup flaxseed<br />
2 Tblsp olive oil<br />
1/2 tsp. coarse salt<br />
1/2 to 3/4 cup maple syrup<br />
1/4 tsp. cinnamon<br />
1 egg white<br />
1 1/2 cup dried fruit - raisins, cranberries, etc<br />
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Preheat oven to 300 and line a baking sheet with parchment paper. Mix together everything except egg white and dried fruit. Whisk egg white until bubbly, then stir into granola. Spread onto baking sheet, bake 20 minutes, then turn over granola with a spatula, keeping together big chunks. Bake another 20-25 minutes, checking to see when it's golden brown. Take out, cool completely, then add dried fruit. Store at room temperature.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-34924797000482603692013-01-06T23:51:00.000-05:002013-01-06T23:51:28.255-05:00"Plenty: Recipes from London's Ottolenghi" - Cookbook Review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdRwhnDSn4hPOfFw1YlaG3EM9NAYXqaGhjKNMfq5r-MRRDgjxvruog0gC9efeJqqNfb6rO_RUGnWKuZCgH4v60r0Wrwftp7qkQEl-ijxZo_kWG2bOxspCR1WL80GB3ADsDqJ7kqA/s1600/soup.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdRwhnDSn4hPOfFw1YlaG3EM9NAYXqaGhjKNMfq5r-MRRDgjxvruog0gC9efeJqqNfb6rO_RUGnWKuZCgH4v60r0Wrwftp7qkQEl-ijxZo_kWG2bOxspCR1WL80GB3ADsDqJ7kqA/s320/soup.jpg" /></a></div>I like to check out cookbooks from the library, in part because I recognize my tendency to buy cookbooks, cook three recipes out of them, then forget about them forever. I have a big, reproachful stash of cookbooks staring at me for my neglect. Usually the library solution enables me to continue this habit of sample/neglect without spending any money, although occasionally I'll buy a copy if I like the recipes enough and want to cook more. But a recent cookbook, <a href="http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248"><i>Plenty: Vibrant Recipes from London's Ottolenghi</i></a>, by Yotam Ottolenghi, affected me so profoundly I had to order it immediately.<br />
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After I check out said library cookbooks, I then go online to find other reviews of the cookbooks and see which recipes people have made that they thought were delicious. Often there's not a whole lot of information. But with this one, I was surprised at how much was out there - in fact, on the foodie website <a href="http://chowhound.chow.com/topics/781954">Chowhound</a>, the month of May 2011 was dedicated to having members cook their way through the cookbook (and post results).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02axkm6_Qxn_Bl0DJoV9A1Bm6E2xIOTrMLhU_ntc-0iKW0rkLnakGszkEXWD1xHjzoZd7SC_Xwj7MdF73o4aBkUk8CjfIEDobdHk-moIgmkz2acEaUBo9PpF_k-DlVSKpXsbgWw/s1600/garlictart.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02axkm6_Qxn_Bl0DJoV9A1Bm6E2xIOTrMLhU_ntc-0iKW0rkLnakGszkEXWD1xHjzoZd7SC_Xwj7MdF73o4aBkUk8CjfIEDobdHk-moIgmkz2acEaUBo9PpF_k-DlVSKpXsbgWw/s320/garlictart.jpg" /></a></div><br />
I was originally intrigued by a post on Chowhound where people were talking about their favorite vegetarian cookbooks, and this book kept coming up. I am always looking for new vegetarian recipes, trying to move away from the idea that meat has to be front and center of any meal with vegetables as afterthoughts. What makes this cookbook unique is not that it claims to be a compendium of vegetarian recipes, but that it offers fresh and original ideas for food using a lot of vegetables. Most of the recipes I've tried have been impressive. Some will definitely become staples. The cookbook is also beautiful to look at, with some amazing photography that in itself is a work of art. Almost all the recipes are photographed. And the cover is hard to describe - it's puffy and almost hug-able. The whole thing is basically a fetish object.<br />
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At top, we have chickpea, tomato and bread soup with a dollop of pesto. Next, caramelized garlic tart. The soup was almost like a flavorful minestrone, minus the pasta. The tart, with loads of caramelized garlic and two types of goat cheese, I thought, was delicious, but other recipe testers in my life found it a bit on the rich side.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYS2GVFOnymXllprwnaWqS0WLWlQAuI28Zxecv2ublUXCrIwSzA-RS5oHLLeZ4GvGD3kMwZa010IU6Dkjg_bUTyJABAQVt0JvFx-LXY7GKvWDNxZcgemi1JNROeF3w0XOCcf0eYA/s1600/peas.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYS2GVFOnymXllprwnaWqS0WLWlQAuI28Zxecv2ublUXCrIwSzA-RS5oHLLeZ4GvGD3kMwZa010IU6Dkjg_bUTyJABAQVt0JvFx-LXY7GKvWDNxZcgemi1JNROeF3w0XOCcf0eYA/s320/peas.jpg" /></a></div><br />
Green bean salad with mustard seeds and tarragon was good but seemed like it needed something tart in it (there is no lemon juice or vinegar, just lemon zest). <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlj1PsKEbD1RwdkIgZHm8PjN_Y7NjGKXX6bvwpftH1D4cl3O3HaHEJ9QRJqiqesghWys7jXAVzaD57cGJpKYkdlc2zuyEllNA7uWDB_t2Aq3-0-TvLze1SGe0l9spQMTcbInO0w/s1600/grapeleaves.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlj1PsKEbD1RwdkIgZHm8PjN_Y7NjGKXX6bvwpftH1D4cl3O3HaHEJ9QRJqiqesghWys7jXAVzaD57cGJpKYkdlc2zuyEllNA7uWDB_t2Aq3-0-TvLze1SGe0l9spQMTcbInO0w/s320/grapeleaves.jpg" /></a></div>Grape leaf, herb, and yogurt pie is decent - crispy roasted grape leaves and breadcrumbs as a "crust," a filling of yogurt, herbs, flour, etc. that cooks into solid form and is tasty.<br />
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The definite keepers in the book so far:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPOVilgw9FqET9jgSnuNuuWdjEtBUDRCyjbw_y-URWEX0sPe3_3VjVxmpzMcDC16VSnBcr41mCC6XvhMjEX2xQmGxETFGsE68rOFTSzTHK2q63_Im_IVMMI7YDg1FlPBadhXa-Q/s1600/roastveggies.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPOVilgw9FqET9jgSnuNuuWdjEtBUDRCyjbw_y-URWEX0sPe3_3VjVxmpzMcDC16VSnBcr41mCC6XvhMjEX2xQmGxETFGsE68rOFTSzTHK2q63_Im_IVMMI7YDg1FlPBadhXa-Q/s320/roastveggies.jpg" /></a></div>I made the Parsnips and sweet potatoes, roasted, with caper vinaigrette, to serve along with Zuni cafe roast chicken and bread salad. It was delicious - who knew? Parsnips were not in my repertoire. The vegetables become sweet, almost caramelized, the tomatoes are thrown in at the last few minutes, and the entire dish comes together as roasted vegetables kicked up a notch - sweet, savory, and just the slightest bit sour from the vinaigrette, which doesn't overwhelm anything.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQcoyyvJDGh-RYWA8cIJtE3fitT1Xp7Vu0B_5U3Ss95PJU5lp8SQziIygy0ExsFt7IRlsTodyBDJPR31D_59P52aYwLtY589jAkFDpRW_aHqdihenZuAYPN0LjbUKxLGwTZlK_g/s1600/eggs.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQcoyyvJDGh-RYWA8cIJtE3fitT1Xp7Vu0B_5U3Ss95PJU5lp8SQziIygy0ExsFt7IRlsTodyBDJPR31D_59P52aYwLtY589jAkFDpRW_aHqdihenZuAYPN0LjbUKxLGwTZlK_g/s320/eggs.jpg" /></a></div>Baked eggs with yogurt and chile are also a recipe I will make again. They are cooked in a bed of arugula, which I didn't have, so I used kale and baby spinach. They are nicely spiced with a bit of a Turkish pepper mixture called kirmizi biber, which he offers a substitution for - paprika and cayenne pepper. This is definitely a good way to get some vegetables in first thing in the morning, while still having the taste of a decadent brunch dish. The eggs, in my opinion, should be enjoyed communally, with good bread for dipping.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6oJUeDu4cRFdkPr7NfV68uweCZLPO0DAKMC_usGnPD9clLGFqkuNtGn0EdRH4KFw8JlXXCVkYrWW_QZFqu_JU5pVFnqIqJYSx5IWXzxidod4qI6QuXGOB3jbj1VCa7Bg8BFwqNg/s1600/meegoreng.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6oJUeDu4cRFdkPr7NfV68uweCZLPO0DAKMC_usGnPD9clLGFqkuNtGn0EdRH4KFw8JlXXCVkYrWW_QZFqu_JU5pVFnqIqJYSx5IWXzxidod4qI6QuXGOB3jbj1VCa7Bg8BFwqNg/s320/meegoreng.jpg" /></a></div><br />
My two top favorites so far are mee goreng and sweet potato cakes. Mee goreng is a Malaysian street food, basically a fried noodle dish with tofu, green beans, sambal oelek chile paste, and bok choy. I will definitely be making this again very soon.<br />
<br />
**Side rant: I love living in a big city with ethnic markets where I can find everything I need for great prices - just a plug for Dong A supermarket in downtown Orlando (Asian) and Abu Maher International Foods (anything Middle Eastern, Turkish, or Indian) near Winter Park. Try 5 lbs of jasmine rice at Dong A for less than $5. Fresh egg noodles in the refrigerator case. A huge bag of shallots for less than $2, when Publix charges the same amount for a pathetic little bag with two shallots in it.**<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGg7GfxDUThhyO0LEPPZbhAjgsUmgXuXeNWZbqIpQMt2hRqUfQDUS8jaTD8sPP60KyIkdUPmSNf1MhSgFgQRXbstM86efobelikw1XPRDWUmhLxIhW7R5xaikvZbXrhZzFnr3qsA/s1600/sweet+potato+cakes.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGg7GfxDUThhyO0LEPPZbhAjgsUmgXuXeNWZbqIpQMt2hRqUfQDUS8jaTD8sPP60KyIkdUPmSNf1MhSgFgQRXbstM86efobelikw1XPRDWUmhLxIhW7R5xaikvZbXrhZzFnr3qsA/s320/sweet+potato+cakes.jpg" /></a></div><br />
And this last picture doesn't do these sweet potato cakes justice. I made these for brunch this morning, and they are sooooo good - savory, a little crunchy on the outside, and savory-sweet inside - kind of like a latke but not exactly. The recipe is here, if you want to make it for your next brunch - it's pretty easy yet unusual, but I don't see how anyone could not like this. But the cookbook is probably at your local library. So at the very least, check it out there, read the links to the <a href="http://chowhound.chow.com/topics/781954">Chowhound raves and test drives</a>, and like me, you may find yourself ordering a copy of your own.<br />
<br />
<b>Sweet Potato Cakes</b><br />
<br />
Serves 4<br />
<br />
2 1/4 pounds sweet potatoes<br />
<br />
2 tsp. soy sauce<br />
3/4 cup flour<br />
1 tsp salt<br />
1/2 tsp sugar<br />
3 Tblsp chopped green onion<br />
1/2 tsp. finely chopped red chile (optional)<br />
<br />
Sauce:<br />
3 T Greek yogurt<br />
3 T sour cream<br />
2 T olive oil<br />
1 T lemon juice<br />
1 T chopped cilantro<br />
salt and pepper to taste<br />
<br />
<br />
Microwave the sweet potatoes until done (he steams them but I think microwaving does not sacrifice their ultimate purpose, and it's faster). Peel and mash, cool off.<br />
<br />
Mix sauce ingredients.<br />
<br />
Once sweet potatoes are slightly cooled, add soy sauce, flour, salt, sugar, onion, and chile. Do not over-mix. It should be sticky.<br />
<br />
Melt a bit of butter in a non-stick frying pan on medium heat. Drop a spoonful onto the pan when hot, flatten with the back of the spoon. Cakes should be about 2 inches wide, 3/8 of an inch thick. Fry 6 minutes on a side until crust is nicely browned. Dry on paper towels. Serve hot or warm with sauce on the side.<br />
<br />
<br />
<br />
<br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-14372707084759309132013-01-03T13:42:00.000-05:002013-01-03T13:43:05.558-05:00<br />
I'm going to try the Eat-in month challenge. This is something a lot of food bloggers are doing, and it involves not eating out at all for the month of January.<br />
<br />
<a href='http://thechiclife.com/2012/12/eat-in-month-2013-challenge.html'><img border='0' height='170' src='http://thechiclife.com/wp-content/uploads/images/EatInMonth2013.gif' width='170'/></a><br />
<br />
We usually don't eat out that much anyway, but it definitely happens at least once a week. And lately, it's been happening even more. Over the past several months, we've been remodeling our kitchen, so for a good long while, our kitchen was completely out of commission. We had the refrigerator in the living room and were only cooking what could be prepared in a microwave or toaster oven, since there was no stove or oven. It was much harder than I thought it would be - even very basic recipes seem to need something sauteed at the beginning. So we ended up eating out more than I would have liked to otherwise... and I became even more aware just how much salt and fat and other not-so-good things are in the foods we get at restaurants. Just in the last month, the kitchen has gone back online and I've been cooking up a storm. So the added challenge will just be not eating out at all this month. I think I'm up for it. I feel so much healthier already. <br />
<br />
But to really be healthier, I do need to cook fewer desserts. Case in point: this buche de noel, or yule log, that I made for New Year's...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAs5qyjIYUXiAXh7n-ljElPPKdO1ponw95ivkvCyElCv9TGADAJWss3ozGrNeZX6aj43ppZRqGomXpCcQ4VXB0rP8kHL51HDsoEwU7kBuAJZ4G7p3vu5xBOJ3wVMpbCQGY3KyU9Q/s1600/yulelog.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAs5qyjIYUXiAXh7n-ljElPPKdO1ponw95ivkvCyElCv9TGADAJWss3ozGrNeZX6aj43ppZRqGomXpCcQ4VXB0rP8kHL51HDsoEwU7kBuAJZ4G7p3vu5xBOJ3wVMpbCQGY3KyU9Q/s320/yulelog.jpg" /></a></div><br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-48614957991747746662012-12-15T21:36:00.005-05:002012-12-15T21:36:42.552-05:00A Revelation in Kale<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7aEO2JaH0jQuBGD_GZgZ-6z1BA-g8mmheZOjt6cC4NDkyvtdPZ0BC1W8TlP7bIm8Id6DODPhuVZATkMGx-pAJpOvkCcaWcpE6KI4xBPANuTyRCfltm5RZ727lEYCk_f4tZkLI3g/s1600/kale.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7aEO2JaH0jQuBGD_GZgZ-6z1BA-g8mmheZOjt6cC4NDkyvtdPZ0BC1W8TlP7bIm8Id6DODPhuVZATkMGx-pAJpOvkCcaWcpE6KI4xBPANuTyRCfltm5RZ727lEYCk_f4tZkLI3g/s320/kale.jpg" /></a></div>I've been easing into the kale trend over the past year or two, throwing a few leaves into a smoothie here, roasting a few respectable kale chips there. But nothing kale-related has really blown me away until today, when I made <a href="http://www.eatliverun.com/kale-and-brussels-sprouts-salad/#comment-341873">Eat, Live, Run's</a> recipe for kale and brussels sprouts salad. Not a combination I was expecting would be amazing, but I'm trying to open up my salad repertoire. And here's a confession - I detest brussels sprouts. I've only ever had them one way in my life that I liked, in a curry recipe a friend made once. But guess what, this recipe is great. Raw brussels sprouts, like raw broccoli, taste nothing like the cooked version. Which for me is a good thing. Shredded, crunchy veggies and roasted almonds marry nicely with a tangy yet slightly sweet dressing, and salty Spanish manchego cheese adds a further level of complexity. (I altered the original version slightly, substituting a hard Spanish manchego cheese for parmesan.)<br />
<br />
If you've been on the fence about kale, or are looking for a salad that's a little different from the usual, make this recipe... it will definitely go into regular rotation in my household now.<br />
<br />
<b>Kale and Brussels Sprouts Salad</b><br />
<br />
4 cups roughly chopped kale (she calls for lacinato or "dinosaur" kale, I just used <br />
regular<br />
8 large, uncooked brussels sprouts, sliced extremely thin<br />
1/3 cup roughly chopped almonds<br />
3 heaping tablespoons freshly grated Spanish Manchego cheese or Parmesan<br />
2 Tblsp olive oil<br />
1 Tblsp red wine vinegar<br />
2 squeezes honey<br />
<br />
salt & pepper to taste<br />
<br />
Directions:<br />
<br />
Toast the roughly chopped almonds just until golden brown. Remove to cool.<br />
<br />
Toss chopped kale and thinly sliced brussels sprouts in a large bowl. Add almonds and cheese, toss again.<br />
<br />
For the dressing, mix together olive oil, vinegar, honey, and salt & pepper to taste in a small bowl. Drizzle dressing over salad - I only used about 2/3 of it - and mix well. Keeps up to five days in the refrigerator.<br />
<br />
Time:<br />
<br />
15 minutesUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-11625994.post-11448117972412903732012-09-30T22:18:00.001-04:002012-09-30T22:18:47.055-04:00Basque Garbanzo Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPgVyw2VlybWw41Ogvc4rAuShWRczllpVpcmWw9vo5RdpzfIe5jJQKJpnrRCUgAxfTbWIzas2wcaLYZscSUaiYx2kRMjN24We1CZFIMp4C8mVnFEcotZ0irYFXresT-WFKYQ-72A/s1600/basquebeans.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPgVyw2VlybWw41Ogvc4rAuShWRczllpVpcmWw9vo5RdpzfIe5jJQKJpnrRCUgAxfTbWIzas2wcaLYZscSUaiYx2kRMjN24We1CZFIMp4C8mVnFEcotZ0irYFXresT-WFKYQ-72A/s320/basquebeans.jpg" /></a></div>Looking for a delicious vegetarian entree this week? Look no further than this recipe. In a Dutch oven, you saute a lot of onions and garlic with spices, add broth, then bake, uncovered, in the oven for about 50 minutes. Somehow in the process, the chickpeas turn all nutty and caramelized, with just enough sauce for mopping up with a good sourdough baguette. I found this one through a Chowhound post... and it does not disappoint. <br />
<br />
<br />
Basque Garbanzo Beans<br />
<br />
3 Tblsp olive oil <br />
2 med onions, thinly sliced<br />
6 garlic cloves, thinly sliced<br />
1/2 tsp cayenne (optional - keep this out if you have little kids or don't like it hot)<br />
1/2 tsp paprika<br />
1/2 tsp ancho chile powder (or similar)<br />
1 Tblsp. dried coriander powder<br />
2 bay leaves<br />
2 cans garbanzo beans, drained<br />
2 14.5-oz cans chicken or vegetable broth<br />
10 saffron threads, soaked in a little warm water<br />
<br />
Preheat oven to 450 F. In a Dutch oven or other oven-proof dish that can also go on the stovetop, heat the oil on medium. Add onions, garlic, spices, and bay leaves, and sauté for about 5 minutes (till translucent and fragrant).<br />
Add garbanzos, broth, saffron, salt, and pepper. Cover and bring to boil. Uncover and transfer to oven. Bake until beans are soft and liquid is reduced, about 45-50 minutes.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-32642872572658413782012-08-28T22:25:00.001-04:002012-08-28T22:26:01.342-04:00Almond butter chocolate chip cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFLyY27Dd9QUmtnQd63GRL5engHNkmyknlxI0A-_JOeKmsmVX2kShJFWCV1FmWRIj_8yNq6q-ykV38SWHQjTrHBFmlf3WGAQw9N32WqpnvbzJ8T1fXHQDcvW9i9NrzHxOo5_VXw/s1600/cookies.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFLyY27Dd9QUmtnQd63GRL5engHNkmyknlxI0A-_JOeKmsmVX2kShJFWCV1FmWRIj_8yNq6q-ykV38SWHQjTrHBFmlf3WGAQw9N32WqpnvbzJ8T1fXHQDcvW9i9NrzHxOo5_VXw/s320/cookies.jpg" /></a></div>I found another out-of-this world <a href="http://www.eatliverun.com/almond-butter-chocolate-chip-cookies-gluten-free/">cookie recipe</a>, which is both gluten free and vegan. It produces the most amazing chocolate chip cookies, crunchy on the outside, slightly soft on the inside. It's got flaxseed in it, instead of an egg. It just has to be good for you. (Minus all the sugar, of course). <br />
<br />
<br />
<b>Almond Butter Chocolate Chip Cookies</b><br />
<br />
1/4 cup oil<br />
3/4 cup granulated sugar<br />
3/4 cup brown sugar<br />
1 1/4 tsp baking soda<br />
1/2 tsp cinnamon<br />
3/4 tsp salt<br />
3 cups oats<br />
1 10-oz bag dark chocolate chips<br />
1 cup almond butter<br />
2 Tblsp ground flax mixed with 6 Tblsp warm water<br />
2 tsp vanilla extract<br />
<br />
Directions:<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
In a blender, mix the oil, almond butter and sugars until well blended. Add vanilla and flax/water mixture. <br />
<br />
In a separate bowl, mix together oats, baking soda, salt and cinnamon. Add to wet ingredients along with chocolate chips. Mix until just combined.<br />
<br />
If you want these to be pretty, roll small balls of dough and place three inches apart on a parchment paper-lined cookie sheet tray. Do not flatten dough balls. If you don't care about pretty, just drop by spoonfuls with a little space between them. Bake for 10-12 minutes until puffy. Let cool for a minute on cookie sheet before transferring to cooling rack.<br />
<br />
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-11625994.post-29323496836024697212012-08-25T13:38:00.000-04:002012-08-25T13:39:05.921-04:00Peach Crumble<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwajKkLofk3V-g74Wv1zbMyYzCY0_p0TyL0Ii0E40jOQaeLXcU9p5ZeI14StquAhHQzIn5cE4QfBvm3mjDl0bxo7WSeP_n3NuWgPGInkV_hUhaRc8HCf86FssaLlnL-ML5DjxGQ/s1600/peach+cobbler.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwajKkLofk3V-g74Wv1zbMyYzCY0_p0TyL0Ii0E40jOQaeLXcU9p5ZeI14StquAhHQzIn5cE4QfBvm3mjDl0bxo7WSeP_n3NuWgPGInkV_hUhaRc8HCf86FssaLlnL-ML5DjxGQ/s320/peach+cobbler.jpg" /></a></div>What to do with the last of the summer peaches? Make peach crumble, of course. This is a recipe I always google and then make whichever one has the highest ratings, though finally I've found <a href="http://orangette.blogspot.com/2009/09/what-i-do-now.html">one</a> that I've adapted for peaches, which I think is going to stay my permanent recipe. You could substitute plums (as in the original recipe) or other fruit, depending on the season. (Pears would be nice in just a few months).<br />
<br />
For the peaches:<br />
2 Tbsp. lightly packed brown sugar<br />
1 ½ Tbsp. flour<br />
¼ tsp. ground cinnamon<br />
¼ tsp. ground ginger<br />
6-7 peaches, peeled, seeded, and sliced<br />
<br />
For the topping:<br />
Between 1/2 & 3/4 cup granulated sugar<br />
1 cup flour<br />
½ tsp. ground cinnamon<br />
1 tsp. baking powder<br />
¼ tsp. kosher salt<br />
1 egg, beaten well<br />
7 Tbsp. unsalted butter, melted<br />
<br />
Position a rack in the center of the oven, and preheat the oven to 375°F.<br />
<br />
Mix the first four ingredients together, then toss with sliced peaches. Spread in an ungreased 9" pie plate.<br />
<br />
Mix topping: sugar, flour, cinnamon, baking powder, and salt. Pour in beaten egg and mix with your fingers to incorporate, making small and large particles. Sprinkle over the peaches.<br />
<br />
Bake 30-35 minutes, or until golden brown on top. Serve with ice cream.<br />
<br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-6888085280622596422012-07-01T22:28:00.000-04:002012-07-01T22:28:04.211-04:00Chocolate Chip Blondies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_eIK7zJwnT5WpHAeaC7X2kAwxX57f8b9pC9NuoKdmJ6Z3uCyUg9oq4O0BRtLEd_ZHi_jNePh_BsTfom9vU-q5R8s-svuih4Z8046BrW9OBd3l0VrB5PlNpdK7BcMsKalatnZNw/s1600/photo-16.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_eIK7zJwnT5WpHAeaC7X2kAwxX57f8b9pC9NuoKdmJ6Z3uCyUg9oq4O0BRtLEd_ZHi_jNePh_BsTfom9vU-q5R8s-svuih4Z8046BrW9OBd3l0VrB5PlNpdK7BcMsKalatnZNw/s320/photo-16.jpg" /></a></div><br />
I've made this recipe a couple times now, and it always disappears in less than a day. I couldn't quite believe the <a href="http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/">claims</a>: basically a chocolate chip cookie bar that tasted delicious and was actually made with chickpeas, instead of flour?<br />
<br />
<br />
It's true. And I love the idea that the chickpeas must be better for you than plain old white flour. And there are no eggs or milk, so this must also be vegan. Don't worry about what's in it - just make it for people and fool them. Make it for your kid and feel virtuous.<br />
<br />
<br />
Chocolate-Chip Blondies<br />
<br />
1 can chickpeas, drained and rinsed<br />
3/4 tsp. baking powder<br />
1/8 tsp. baking soda<br />
1/4 tsp. salt<br />
3/4 cup brown sugar<br />
2 tsp. vanilla extract<br />
1/4 cup ground flaxseed or ground oats<br />
1/4 cup peanut butter<br />
1/2 cup chocolate chips<br />
<br />
Preheat oven to 350. Grease an 8x8 pan. In a food processor, mix all ingredients except chocolate chips until smooth. Stir in chips. Put dough in pan, spreading out to edges until top is very smooth. Bake 30 minutes, refraining from leaving them in longer even if they look undercooked. Cut into squares. Eat. Repeat.<br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-11625994.post-18106441191611945112012-06-25T21:08:00.002-04:002012-06-25T21:21:56.077-04:00What's for dinner? Chicken Broccoli Stir Fry & Vegan Banana Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnE8mYTyy8_AnLCsaZJk02Ec7nsJjfPLQJwxePHpW_2Hs13yxl6rWUqJkMp7uQms84rGtoQFQKymuNXsenIBwpmozncKczyvmm_tD_ENDKKvVSuRyS07OGMrnfSV9T7EmTw8v79Q/s1600/stir+fry.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnE8mYTyy8_AnLCsaZJk02Ec7nsJjfPLQJwxePHpW_2Hs13yxl6rWUqJkMp7uQms84rGtoQFQKymuNXsenIBwpmozncKczyvmm_tD_ENDKKvVSuRyS07OGMrnfSV9T7EmTw8v79Q/s320/stir+fry.jpg" /></a>
It's been one of those weeks, and it's only Monday. Two days of torrential rain from a tropical storm. A child with stomach troubles all last week, and several nights with only 5 hours or less sleep. I've been determined to redouble my efforts to make as much healthy food for my family as possible. I was planning to make a stir fry to use up some leftover cut vegetables we had in the fridge, and I came across this <a href="http://www.foodnetwork.com/recipes/paula-deen/chicken-stir-fry-recipe/index.html">recipe</a>, which called for ingredients I had on hand. Then I noticed that the bananas I had were starting to overripen, so I Googled recipes for healthy <a href="http://www.lovefoodeat.com/healthy-banana-bread-whole-wheat-vegan-oil-free-and-sugar-free/">banana bread</a>. I do this kind of thing all the time, to mixed results, but this time, both recipes were winners. Both recipes are easy, healthy and delicious - the stir fry satisfies the urge for take out but is much healthier, while the banana bread satisfies the sweet tooth, only without added sugar. I plan to make them again.<br><br>
I have to also say how impressed I am that cooks have modified classic recipes to make them vegan, gluten free, etc. so you can barely tell the difference. This delicious banana bread tastes, well, like banana bread.<br><br>
Here's how I modified the chicken with broccoli:<br><br>
1 Tblsp vegetable oil<br>
1 Tblsp sesame oil<br>
2 lbs. boneless, skinless chicken breast, cut into 1/2" pieces<br>
1 onion, diced<br>
1 large garlic clove, minced<br>
4 cups vegetables of your choice (I used a mix of broccoli florets, sliced carrots, peas in the pod, and baby bella mushrooms)<br><br>
Sauce:<br><br>
1 cup chicken broth<br>
1/4 cup hoisin sauce<br>
1 tablespoon soy sauce<br>
1 teaspoon powdered ginger<br>
2 tablespoons cornstarch<br><br>
First, assemble sauce ingredients, mixing ingredients in a bowl.<br><br>
Heat the oil in a large skillet or wok. Saute chicken about 5 minutes, until lightly browned. Add onion and other vegetables, stir and fry another 5 minutes. Add sauce ingredients, put lid over all, bring to simmer then turn heat to low, cook five minutes, stirring occasionally. Enjoy over brown rice for maximum healthiness.<br><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTs8iqsluNtr0CLytWKEdoa-yDbHlfUz-_6OapdITkkuec95wy-9nRZmbyuzQLIu-zNilaI88y-wg4AljJhAztUYlJXM4jp7QlrFcTmQYGQ6-kCxju0hvlzQyRAyV-BSuOBbtXw/s1600/bread.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTs8iqsluNtr0CLytWKEdoa-yDbHlfUz-_6OapdITkkuec95wy-9nRZmbyuzQLIu-zNilaI88y-wg4AljJhAztUYlJXM4jp7QlrFcTmQYGQ6-kCxju0hvlzQyRAyV-BSuOBbtXw/s320/bread.jpg" /></a><br>
Awesome Vegan, No Addded Sugar Banana Bread<br><br>
2 cups whole wheat flour<br>
2 cups mashed banana (preferably overripe)<br>
1 tsp baking powder<br>
1/2 tsp baking soda<br>
1/2 tsp salt<br>
1/2 tsp cinnamon<br>
1/4 cup finely chopped dates<br>
2 tbsp ground flax seed + 6 tbsp water<br>
1-2 tbsp sesame seeds<br><br>
Did you know that flax seed and water act as an egg substitute? In a small bowl, mix the ground flax seed and water, setting aside until it thickens slightly.<br><br>
Preheat oven to 300 degrees. In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and dates. Add banana and flax seed mixture, mixing until flour is integrated. Place in an oiled bread loaf pan, bake 50-60 minutes until golden brown, and toothpick inserted in bread comes out clean.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-49775011730169992332012-04-25T11:06:00.001-04:002012-04-25T11:21:13.737-04:00Protein BarsI've been looking for a good protein bar recipe - I have a favorite granola bar recipe that is good but always seems to fall apart, so I wanted something that would hold together and would be good for a quick burst of energy before workouts, or for something to help rebuild tired muscles after a workout. Problem is, many of the protein bar recipes seem to be filled with weird stuff. And when I'd make them, they would taste, well, on the odd side. But I've found one that I think will reduce my dependency on purchasing Cliff bars forever. And it's very easy to make. I was a little deterred by the fact that it was a no-cook recipe, but it actually tastes pretty good. You could add things, too - a couple spoonfuls of flaxseed or anything else you'd like to see in a protein bar.<br><br>
Protein Bars<br><br>
2 cups regular oats<br>
1 cup whey protein (I used Whole Foods vanilla flavor)<br>
2 Tblsp. ground flaxseed<br>
1/3 cup cranberries<br>
1/4 cup almonds<br>
1/2 tsp. cinnamon<br>
<br>
2-3 Tblsp. peanut butter or almond butter<br>
1/8 cup agave<br>
1/4 cup milk (could be almond or soy)<br>
1/4 cup dark chocolate chips<br>
1 tsp. vanilla<br>
1/4 cup applesauce<br><br>
Mix first six ingredients in a bowl. In a separate microwaveable bowl, mix the next six ingredients and microwave for 30 seconds. Stir. If not melted, microwave another 15 seconds. <br>
Mix wet and dry ingredients together and press into an 8x11 pan covered with parchment paper. Refrigerate for 20 minutes, then cut into bar shapes. Store individually wrapped in the refrigerator.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-65681296821912712072012-03-18T21:05:00.004-04:002012-03-18T21:13:56.472-04:00Oreo truffles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzHyCdeGBopTSOZIkfbtxKWrX8c0WhNud3Js3pLcISXNesWX6Zexce6HN7foCkeN3C0k1cH0jhQWZQnQcDJBLBnerz6AHoXpvDkhww6Lv3haasB3u9rLELC5Sd1qXvUTdulQehXg/s1600/oreo.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzHyCdeGBopTSOZIkfbtxKWrX8c0WhNud3Js3pLcISXNesWX6Zexce6HN7foCkeN3C0k1cH0jhQWZQnQcDJBLBnerz6AHoXpvDkhww6Lv3haasB3u9rLELC5Sd1qXvUTdulQehXg/s320/oreo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5721408851570522226" /></a> Recently a friend gave me a truffle - hard chocolate shell on the outside, and what almost tasted like a half-cooked brownie on the inside. It was insanely good. So good, in fact, that I was shocked to hear that Oreos were the main ingredient. <br /><br />I'm not a huge fan about Oreo cookies - they're good, but they don't evoke feelings of childhood nostalgia or anything. But I didn't let that stand in my way of making these. This dessert looks and tastes complicated but is pretty easy to make, so you can impress your friends if you take them to a party. <br /><br />What you'll need:<br /><br />1 package Oreos, minus 6-8 cookies<br />1 package cream cheese, softened to room temp (I used low-fat with good results)<br /><br />1-2 bars of good semi-sweet chocolate (I had one Ghiradelli bar and for the rest used about a cup of Ghiradelli chips)<br />1 tablespoon butter or butter substitute<br />milk if necessary<br />1 white chocolate bar, optional<br /><br />Throw the Oreos into a food processor and process them until they turn to crumbs. Throw in the bar of cream cheese and mix thoroughly. Then, on a baking sheet covered with parchment paper, roll the mixture into balls. Stick in the freezer for 20 minutes.<br /><br />Meanwhile, melt chocolate over a double boiler, then add butter. If it starts to harden up, mix in some milk. (I didn't use the double boiler and this happened).<br /><br />After 20 minutes have passed, one by one, dip Oreo balls into chocolate and place back on parchment. Stick in the refrigerator for 30 minutes or so. If you like, you can melt the white chocolate for drizzling on top, then refrigerate for another 30 minutes. Eat. Enjoy. Impress friends. <br /><br />(I think these taste better chilled - then they maintain the integrity between the chocolate coating and the filling within)...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-68286895763628368112011-10-06T11:57:00.005-04:002011-10-06T12:17:00.628-04:00Best Ever Zucchini-Carrot Muffins (with gluten free options)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75PkvH7GsIzu5PxSZOfWGYh0WPckzq-uhXq0iisD3E-z_4uEa9_09dNS_1m1Sb3qLpY_627l8V4NbEBDlwc_83Qi5oSBVE5uzpSymbvhJ0MhP0bb3634HL17schTiGzCDkWiRag/s1600/zucchini+muffins.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75PkvH7GsIzu5PxSZOfWGYh0WPckzq-uhXq0iisD3E-z_4uEa9_09dNS_1m1Sb3qLpY_627l8V4NbEBDlwc_83Qi5oSBVE5uzpSymbvhJ0MhP0bb3634HL17schTiGzCDkWiRag/s320/zucchini+muffins.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5660409820918935026" /></a><br />I love a cooking challenge, so recently when a friend asked me to bake something for a party that needed some gluten-free options for the guest of honor, I offered to bring some baked goods. I first tried making some gluten-free oatmeal cookies, which, while delicious, fell apart into a million pieces when I tried to take them off the pan. Then I decided to adapt a recipe I have been making all the time this fall, this <a href="http://thechiclife.com/2011/08/healthy-oatlicious-zucchini-bread-and-muffins.html">recipe</a> for zucchini bread, also adapted from a Cooking Light version. I learned a lot in the process: that people extremely sensitive to gluten can't even eat food made from regular oats, because wheat and oats are sometimes processed on the same equipment, as this <a href="http://www.glutenfreeoats.net/">article</a> explains. So, if you're really cooking for someone who can't have gluten, get the special oats.**<br /><br />But what is even more amazing about these muffins, which I make all the time with whole wheat pastry flour, is that you can swap out carrots for the zucchini, you can use a mix of both, you can chop 'em all up in the food processor, or you can grate them nicely with a hand grater, and no matter what you do, the end result tastes delicious every time. Yesterday I did the half carrot/half zucchini version and then in a mixing bowl, blended up some cream cheese, lemon juice, a few spoonfuls of plain yogurt, and powdered sugar for a cream cheese frosting that had me thinking of carrot cake.<br /><br />Below I include both regular and gluten free options.<br /><br />Zucchini-Carrot Muffins<br /><br />**2 cups white, whole-wheat pastry flour<br />**1 cup oat flour (you can make your own by putting 1 1/4 cups regular oats in a food processor and blending until they are a flour-like consistency)<br />1 teaspoon baking powder<br />1/2 teaspoon ground cinnamon<br />1/2 teaspoon salt<br />1/4 teaspoon baking soda<br />1/2 cup applesauce<br />2 eggs<br />1/4 cup vegetable oil<br />2 teaspoons lemon zest<br />2 teaspoons vanilla extract<br />1 cup sugar<br />3 cups shredded zucchini and carrot (or some combination thereof, can use all zucchini if you want)<br />1/2 cup coarsely chopped walnuts<br /><br />** Gluten free substitutes: I used 1 cup oat flour, 1 cup garbanzo bean flour, 1/2 cup cornstarch. Note: make sure you buy special oats that are guaranteed gluten-free - Bob's Red Mill makes some, which might be in the specialty food section at a regular supermarket, or in places like Whole Foods.<br /><br />Preheat oven to 350. Spray a 12 cup muffin tin with cooking spray, line with cupcake papers, spray those too. Mix dry ingredients together in one bowl, up to baking soda. In another bowl, beat eggs, applesauce, oil, lemon zest, and vanilla. Add sugar. Mix dry ingredients with wet, just barely (overbeating muffins will make them tough), then fold in zucchini-carrot mixture and walnuts. Pour into prepared pan, bake 18-22 minutes until toothpick inserted in center comes out clean. You could also bake it in a loaf pan, though it will take longer- maybe 50-60 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11625994.post-5109588344472926292011-09-27T22:55:00.007-04:002011-09-28T17:07:38.263-04:00Butternut Squash and Red Lentil Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKLNSHkx0-HVkWid_2wFewDijq2hknsVQ_P8zOUTiO5pJItz_whmfBw9EbfiygLTQpliznLrTgY1VVl5Ph6M8XPf_yTvUcLMNgl-Xz2KYvulYGAOWaWV0816sE9B6QTePhkfgLg/s1600/photo.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKLNSHkx0-HVkWid_2wFewDijq2hknsVQ_P8zOUTiO5pJItz_whmfBw9EbfiygLTQpliznLrTgY1VVl5Ph6M8XPf_yTvUcLMNgl-Xz2KYvulYGAOWaWV0816sE9B6QTePhkfgLg/s320/photo.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5657238974159546050" /></a> In January, when the sidewalks elsewhere are covered with ice, I'll gloat about the 70 degree weather here, but for now, I'm just wishing for a little bit of fall. It's been unseasonably warm, even for Florida, with 90+ temperatures during the day, afternoon thunderstorms, and humidity so thick that you could slice it with a butter knife. I tried a pumpkin spice latte at Starbuck's last week, which seemed pretty much like a cruel joke.<br /><br />Nevertheless, I'm still up for some fall cooking. And I tried this <a href="http://www.eatliverun.com/curried-butternut-and-red-lentil-soup/">recipe</a> for butternut squash and red lentil soup, which is so amazing you must run out and make it RIGHT NOW. I altered it to use the spices I had on hand, but I had a big bag of red lentils, so all I needed was to run out and buy one of those seasonal vegetables. Red lentils are my favorite - they taste nothing like brown lentils, cook up quickly, are light and low-fat, but have tons of good stuff in them: fiber, folate, magnesium, and iron, to name a few. And combined with the very slight sweetness of butternut squash, they make an amazing combination: filling but not heavy. <br /><br />Butternut Squash and Red Lentil Soup<br /><br />1 butternut squash, peeled and cubed<br />1 cup red lentils<br />1 quart (4 cups) water <br />2 Rapunzel vegetarian boullion cubes (You could also use broth in the last step)<br />1 onion, chopped<br />1 15-oz can diced tomatoes (Mine had basil & garlic in them, you could also kick it up a notch and use Rotel)<br />2 cloves garlic, minced<br />2 tsp. dried coriander<br />1/2 tsp. ginger<br />1/2 tsp. salt<br />1 T extra virgin olive oil<br />1/4 tsp cayenne <br /><br />Saute onions in a large saucepan coated with the olive oil. Add garlic, cook for another minute. Add squash, diced tomatoes, lentils, water, boullion, and spices. Bring to a boil, then simmer for 20 minutes until squash is tender.<br /><br /><br />Blend half of it, then put it back in the pot. I use an immersion blender to keep some of the consistency. Welcome to fall...Unknownnoreply@blogger.com0