tag:blogger.com,1999:blog-22562010638996457502024-03-14T12:03:31.510-04:001 kitchen, 2 dogs and a girlExploring foods from around the world while trying not to trip over my dogs.Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.comBlogger128125tag:blogger.com,1999:blog-2256201063899645750.post-70094540028899287662010-05-04T22:10:00.000-04:002010-05-04T22:10:18.214-04:00Cooking: A Love Story<div style="font-family: Georgia,"Times New Roman",serif;">So it is no secret that <a href="http://thespicedlife.blogspot.com/">my sister</a> and I share our passion for eating and food. And, if you happen to follow <a href="http://thespicedlife.blogspot.com/">her blog</a>, you know that her daughters have been groomed from birth to share this passion. Laura often includes her daughters while baking, and they are allowed access to all the interesting <strike>adult</strike> food she prepares. I know kids are kids, and my nieces aren't perfect. I am sure there will be roadblocks where an Indian dal doesn't sound as good to one of them as something dipped in ketchup does, but my sister and her husband have laid the foundation for worldly children who appreciate different foods and cultures. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;">Recently, my sweet, <i>favorite oldest</i> niece came to visit for a few days. There was a trip to the zoo to see baby lions, visits to the neighborhood chickens, lots of ice cream, hot pink slime and hugs. It was a lovely visit, but my favorite part of her visit was our last dinner together. Alex and I were trying to decide what to do for dinner. We talked about going out for pizza, but my mom - her <i>Bauma </i>- wanted to stay in and Alex wants nothing more than to be near her <i>Bauma. </i>Then I suggested a picnic which definitely got a positive response. Then I wondered what in the world we would make for dinner. Oh, and <i>Bauma </i>needed a break! So I needed to come up with something to distract Alex from harassing <i>Bauma </i>and make dinner. Then it hit me - why not have Alex make dinner?</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">A light bulb went off. Alex beamed when I suggested she help me out with dinner. In fact the story now goes something along the lines of, "I made Aunt Josie and <i>Bauma </i>dinner all by myself! I did it all!" I wasn't really sure how much cooking Laura has let Alex do since she is only 4 and a half years old. But I threw caution to the wind and figured Alex would let me know if she was outside her comfort zone (the most naturally cautious child I have ever met!). </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/alex2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/alex2.jpg" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><span style="font-size: x-small;">The eager </span></i><span style="font-size: x-small;">Chef </span><i><span style="font-size: x-small;">goes in for a taste.</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">We first went to the pantry, where I suggested we start by picking a pasta. We went through all the various pastas that <i>Bauma </i>keeps around, and Alex immediately selected couscous when I pointed it out. After the pasta, I asked Alex what would taste good with the couscous. She thought for a moment and then said OLIVES and MUSHROOMS! Thankfully we had both on hand - even some fancy Greek olives that she loves. I asked how she felt about roasted Piquillo peppers, and she said SURE! She also picked some fresh yellow bell pepper, sweet onion and Romano cheese. We decided to roast some asparagus with olive oil, salt and pepper separately. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">I asked Alex to prep the veggies while I got the water boiling for the couscous. She very carefully used a fork and butter knife to "chop" the olives and Piquillo peppers. I chopped the onion and yellow bell peppers and sauteed them in a bit of olive oil to take the raw bite off. We mixed all the chopped veggies together with the fluffy couscous. I drizzled a bit of extra virgin olive oil and balsamic vinegar over the pasta salad, and we topped with some shredded Romano cheese (I think Feta would have been even better, but we didn't have any). Alex very carefully plated our dishes, having me place the hot asparagus just so. She sprinkled the plates with shredded cheese and offered <i>Bauma </i>seconds. She carefully cleared the plates and helped clean up after cooking. She was adorable and eager to please. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">I didn't think I could love that kid anymore, but it turns out seeing her enjoy herself so much in the kitchen with me made me fall in love a little bit more. I don't have my own kids, but I still think it is important to spend time in the kitchen with a child you love. I feel very lucky that I got to spend that night with Alex (chasing bubbles in the backyard after dinner was pretty fun too!). </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div>Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com10tag:blogger.com,1999:blog-2256201063899645750.post-54673021860816352152010-04-30T16:08:00.001-04:002010-04-30T16:10:02.883-04:00I Missed You (and Peanut Butter Baked Goods)I'm baaaaaccckkk. Most of my frenzied packing and cleaning has been completed. My house is on the market and looking rather empty. If you have any good mojo to spare, please send a few vibes my way to encourage someone to buy my house!<br />
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In the meantime, I have free reign in my parents' newly remodeled kitchen. And when I say remodeled, I mean full out, state-of-the-art, amazing, beautiful remodeled. The counters are humongous. The stove is gas and has 5 burners *swoon*. There are two ovens. There is a custom counter made specifically to kneading height, which conveniently, is right at butt height and makes a lovely kitchen perch. There is enough storage for a small army; although, I come by my love of all things kitchen honestly because my mom filled up her storage spaces without much effort. It is a complete and total pleasure to cook in this kitchen.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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Due to my move and my parents' remodel, my mom and I have realized the grand scope of our pantry ingredients. We actually started a list of items that we are not to buy under any circumstance since we have a zillion of them already (barbeque sauce anyone?). So I was looking to bake something new and interesting, and I had the idea for a spicy peanut butter cookie percolating in the back of my mind. I remembered a jar of <a href="http://www.krema.com/">Krema</a>, our awesome, local nut company, <a href="http://www.krema.com/prodinfo.asp?number=PBHOT1">Hot & Spicy Peanut Butter</a> in our inventory. I knew instantly that I would use this peanut butter to create a spicy cookie. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/pb4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/pb4.jpg" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">I also feel like I need to take a moment to apologize for the overwhelming number of peanut butter baked goods of late- I must be craving them or something. This cookie, however, was so different from the others I have posted recently that it didn't even fit in the same category. The cookies are thick and bakery-style huge (I could only find a big cookie scoop in my mom's drawers). My dad exclaimed at how spicy-hot the cookies were, but to me they were just pleasantly spicy, with a slow-burn of heat that builds in the back of your throat. The cookie has the perfect combination of flavors: hot and spicy, sweet and salty. I would like to bake them again and experiment with dipping the fork in a mixture of granulated sugar and cayenne pepper to make the ubiquitous criss-cross pattern on the top of the peanut butter cookie. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;">If you do not have access to <a href="http://www.krema.com/prodinfo.asp?number=PBHOT1">Krema's wonderful products</a>, I would start by adding a teaspoon of ground cayenne to the dough. Since I am happy to eat cookie dough, I would take a nibble of dough to see if it had enough kick - if not, I'd add a little more cayenne until I got the ratio right for my palate. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Peanut Butter Cookies</div><div style="font-family: Georgia,"Times New Roman",serif;">adapted from <a href="http://www.joyofbaking.com/PeanutButterCookies.html"><b>Joy of Baking</b></a> </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><span style="color: #111111;">3/4 cup (170 grams) unsalted </span> <span style="color: #111111;">butter</span><span style="color: #111111;">, room temperature</span></span></span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><span style="color: #111111;">1/2 cup (105 grams) light brown </span> <span style="color: #111111;">sugar</span></span></span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><span style="color: #111111;">1/2 cup (100 grams) granulated white </span> <span style="color: #111111;">sugar</span></span></span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><span style="color: #111111;">3/4 cup (185 grams) <a href="http://www.krema.com/prodinfo.asp?number=PBHOT1">Krema Hot & Spicy Peanut Butter</a></span></span></span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><span style="color: #111111;">1 large </span> <span style="color: #111111;">egg</span></span></span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><span style="color: #111111;">1 teaspoon pure </span> <span style="color: #111111;">vanilla</span><span style="color: #111111;"> extract</span></span></span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><span style="color: #111111;">2 cups (260 grams) all purpose </span> <span style="color: #111111;">flour</span></span></span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><span style="color: #111111;">1/2 teaspoon </span> <span style="color: #111111;">baking soda</span></span></span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><span style="color: #111111;">1/4 teaspoon salt</span></span></span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><span style="color: #111111;">additional granulated sugar mixed with a pinch of cayenne pepper to dip fork in to make criss cross pattern on cookie </span></span></span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><span style="color: #111111;">Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper. </span></span></span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><span style="color: #111111;">In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.)</span></span></span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><span style="color: #111111;">Roll the batter into 1 inch (2.54 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern. </span></span></span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><span style="color: #111111;">Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.</span></span></span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="bod"><span style="color: #111111;">Makes about 20 large, bakery style cookies (or 40 smaller cookies) </span></span></span></div><div align="left" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div>Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com3tag:blogger.com,1999:blog-2256201063899645750.post-3245170824348524512010-03-31T23:03:00.000-04:002010-03-31T23:03:03.175-04:00April Showers Bring... New Living Arrangements? So I have gone silent, but I promise I have not forgotten you or my blog. I am in the midst of utter chaos. I am getting my house ready to put on the market. In a word: AGGGGGGGHHHHHHH! I haven't cooked myself a decent (blog-worthy) meal in a few weeks, and it may still be a few more before I get back in a kitchen. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHRumgrX1UZazZny4X_cnbnZGCNJAwMGfqBJCIzcf13GCda1PiQQyeCFt1xzftvIvh9RwJyesq5a3gAdpgLfwWHJfxUwdfyFW4qQYnrlzXYXUzqKSzv65UjDvveXIWviAnYsakDwlNE3w/s1600/bunny.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHRumgrX1UZazZny4X_cnbnZGCNJAwMGfqBJCIzcf13GCda1PiQQyeCFt1xzftvIvh9RwJyesq5a3gAdpgLfwWHJfxUwdfyFW4qQYnrlzXYXUzqKSzv65UjDvveXIWviAnYsakDwlNE3w/s320/bunny.jpg" /></a></div><br />
So I wish you all a lovely April Fool's, Easter and Passover and whatever else you may be celebrating (like today is my big brother's birthday! Happy Birthday Chris!). I promise to be back soon with actual food!Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com3tag:blogger.com,1999:blog-2256201063899645750.post-88594804263491809412010-03-20T18:16:00.000-04:002010-03-20T18:16:53.827-04:00More Peanut Butter Chocolate Goodies?I have been on a peanut butter chocolate tear lately. As much as I enjoy the flavor combination, it isn't a favorite of mine so it is kind of funny that I keep on baking with it. I recently took a weekend trip to Cleveland to visit one of my best friends. This friend used to be a frequent recipient of my baked goods since we shared an office. Unfortunately for me, but fortunately for her, she moved to Cleveland to be with her <strike>boyfriend</strike> fiance. Since I knew I would be crashing on her couch, I figured a baked good was in order.<br />
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Last time I visited her, I brought <a href="http://www.onekitchenonegirl.com/2009/04/hersheys-strikes-again.html">these delicious peanut butter chocolate "brownies"</a>. She and her fiance were quite enthused with the flavor combination, so I decided to try a new peanut butter chocolate recipe out on them. I think they were quite happy with my offering. <br />
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The blondies bake up very chewy and crazy-rich. Speaking from personal experience, they make a lovely 2 a.m. post-bar nibble. The bars were easy to transport and hold up well over a few days. <br />
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The addition of peanut butter keeps the blondies really moist. I think pushing whole peanut butter cups into the top of the hot-from-the-oven blondies was gilding a pretty darn spectacular lily, but it got them out of my house so I wouldn't snack on them. I found the <a href="http://thespicedlife.blogspot.com/2009/02/best-peanut-butter-blondie-ever.html">recipe </a>over at my sister's blog, <a href="http://thespicedlife.blogspot.com/">The Spiced Life</a>. (If you have a hankering for chocolate and peanut butter, her blog is a great place to start - she has a lot of reviews posted!) <br />
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Rich & Chewy Peanut Butter Squares A.K.A. Best Peanut Butter Blondies EVER<br />
Adapted from <a href="http://www.amazon.com/Baking-Flavor-Lisa-Yockelson/dp/0471361704/ref=sr_1_1?ie=UTF8&s=books&qid=1269123245&sr=8-1"><b>Baking By Flavor</b></a> via <a href="http://thespicedlife.blogspot.com/2009/02/best-peanut-butter-blondie-ever.html">The Spiced Life </a><br />
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1 cup (126 g) AP flour<br />
1/4 cup cake flour<br />
3/4 t baking powder<br />
1/8 t salt<br />
1/3 cup smooth peanut butter<br />
8 T (1 stick) unsalted butter, melted and cooled to tepid<br />
1 cup firmly packed light brown sugar<br />
1 large egg<br />
1 large egg yolk<br />
1 t vanilla<br />
1 cup chopped <a href="http://www.hersheys.com/products/details/reesespeanutbuttercups.asp">Reese's Peanut Butter Cups</a>, plus more for topping (optional)<br />
3/4 cup peanut butter chips<br />
1/4 cup semi sweet chocolate chips<br />
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Spray an 8X8 baking pan and line it with parchment paper or foil that overhangs the sides (you will use it to lift the blondies out of the pan). Preheat the oven to 350 F.<br />
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Sift together the AP flour, cake flour, baking powder and salt. Set aside.<br />
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In a medium sized mixing bowl (this is easily done by hand) whisk together the melted butter and peanut butter. Whisk in the brown sugar, egg, egg yolk and vanilla. Switching to a wooden spoon or a spatula, mix in the sifted flour mixture. Stir in the chips and peanut butter cups. The dough will be thick and chunky.<br />
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Scrape the dough into the prepared pan and spread it in evenly. Bake for 25-30 minutes, rotating front to back halfway through. The bars are done when the dough is set and golden. Optional: you can press as many peanut butter cups as you want into the surface of the blondies while they are still warm. Let the pan and bars cool completely on a cooling rack. Slice the bars into 4 quadrants--and then slice each quadrant into 4 squares. Try not to eat them all.Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com12tag:blogger.com,1999:blog-2256201063899645750.post-53927264120784885282010-03-11T20:45:00.000-05:002010-03-11T20:45:06.523-05:00David Chang is a Pork God.<div style="font-family: Georgia,"Times New Roman",serif;">I have no idea if David Chang, of <a href="http://www.momofuku.com/restos.asp">Momofuku </a>fame, would be thrilled with me anointing him a Pork God, but honestly, it is one of the biggest compliments I could pay him. I have never been fortunate enough to actually eat at his restaurants. And I don't even own <a href="http://www.amazon.com/Momofuku-David-Chang/dp/030745195X/ref=sr_1_1?ie=UTF8&s=books&qid=1268356709&sr=8-1">the cookbook</a> where this recipe can be found. But I do believe that this one experience with a Momofuku recipe, following excruciatingly simple instructions (that I still muddled with), transforming a cheap piece of meat into something sublime, qualifies him for the title. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/pork1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/pork1.jpg" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">I found this recipe on <a href="http://stickygooeycreamychewy.com/2010/02/23/h20pe-for-haiti-and-bo-ssm-from-momofuku/">Sticky Gooey Creamy Chewy</a>, a visually stunning blog that inspires me regularly. In fact her header design actually helped inspire my recent renovation to my blog. I recommend adding her to your must-read list. The instructions for this pork are so simple, it was hard not to tinker with them. In the end, I was forced to tinker slightly but only minor cooking time/temperature changes to make my life easier. The original recipe was written to be cooked throughout the day, and I adjusted it so I could cook it overnight by lowering the cooking temperature and extending the cooking time. The end result is the most tender, succulent shredded pork. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;">The brown sugar creates a delectable crust that I found myself seeking out. The long visit with a salt and sugar rub beautifully flavor the pork. In fact, the pork was so perfectly seasoned that I didn't salt the end result it at all. The shredded pork tasted just like the salty-sweet perfection of bacon. Seriously. A pork shoulder transformed into bacon. Pork God, I told you.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;">I served this dish plain in a bun alongside coleslaw. The original recipe calls for a variety of other goodies to make a Korean Lettuce Wrap of sorts. I am not sure if the name of the recipe, Bo Ssäm, refers to the lettuce wrap or the pork, but be sure to check out the <b><a href="http://www.amazon.com/Momofuku-David-Chang/dp/030745195X/ref=sr_1_1?ie=UTF8&s=books&qid=1268356709&sr=8-1">Momofuku Cookbook</a></b> or <a href="http://stickygooeycreamychewy.com/2010/02/23/h20pe-for-haiti-and-bo-ssm-from-momofuku/">Sticky Gooey Creamy Chewy</a> for the original serving suggestions. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/pork2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/pork2.jpg" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Shredded Pork</b></div><div style="font-family: Georgia,"Times New Roman",serif;">Bo Ssäm adapted from <b><a href="http://www.amazon.com/Momofuku-David-Chang/dp/030745195X/ref=sr_1_1?ie=UTF8&s=books&qid=1268356709&sr=8-1">Momofuku </a></b>via <a href="http://stickygooeycreamychewy.com/2010/02/23/h20pe-for-haiti-and-bo-ssm-from-momofuku/">Sticky Gooey Creamy Chewy</a><br />
<br />
Ingredients<br />
<br />
1 (4- to 6-pound) bone-in pork shoulder or pork butt<br />
1/2 cup granulated sugar<br />
1/2 cup plus 1 tablespoon coarse salt<br />
4 tablespoons light-brown sugar<br />
<br />
<br />
Directions<br />
<br />
1. Place pork in a large bowl or roasting pan. In a medium bowl, mix together granulated sugar and 1/2 cup coarse salt. Rub sugar mixture all over pork and cover bowl with plastic wrap; transfer to refrigerator for at least 6 hours and up to overnight.<br />
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2. Preheat oven to 270 degrees. Discard accumulated juices from roasting pan that pork is in. Transfer roasting pan to oven and cook, tightly covered, for approximately 9 hours (overnight).<br />
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3. In the morning, increase oven temperature to 300 degrees. Uncover pork and baste meat with accumulated juices every 10-15 minutes for about 1 hour.<br />
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4. Meanwhile, in a small bowl, mix together remaining tablespoon coarse salt and brown sugar. Rub mixture all over pork.<br />
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5. Increase oven temperature to 500 degrees. Return pork to oven until sugar has melted into a crisp crust, about 10 to 15 minutes.<br />
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6. Shred pork with forks and serve as barbeque pork or in Korean Lettuce Wraps, or just eat it like it is bacon - be careful not to burn your fingers! </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;"> </div><div style="font-family: Georgia,"Times New Roman",serif;"> </div><div style="font-family: Georgia,"Times New Roman",serif;"> </div>Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com6tag:blogger.com,1999:blog-2256201063899645750.post-20223337088208826772010-03-05T17:43:00.000-05:002010-03-05T17:43:05.221-05:00Spring Fever? Make Slaw!Apparently I am in the midst of a bout of spring fever, which I doubt is all that unusual. Are you itching for flip flops and mud? Yearning for the first <a href="http://en.wikipedia.org/wiki/Crocus">crocus </a>and <a href="http://en.wikipedia.org/wiki/Daffodil">daffodil </a>to poke through the earth? Rolling your window down because it is sunny (and who cares that it is only 38 degrees out)? I can answer yes to all these questions and more. I am ready for sunshine and longer days. The ugly brownish snow from our record-setting-February can take a long walk off a short pier. Bring on the wicked rain storms that mean spring in Ohio. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/slaw1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/slaw1.jpg" /></a></div><br />
Oh, and the food, bring on the barbeque and coleslaw! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/slaw2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/slaw2.jpg" /></a></div><br />
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I may not be able to control the weather, but I can control the food. So I whipped up a meal of pulled pork and coleslaw that tasted like summer. I will start by sharing the coleslaw, which I found on <a href="http://smittenkitchen.com/2008/06/dead-simple-slaw-6-heat-wave-reprieves/">Smitten Kitchen</a>, while searching for basic creamy slaws. I have made some killer Carolina vinegar based slaws, but I have never been able to master a creamy coleslaw. To be fair, I wasn't sure I liked creamy coleslaw until fairly recently, so I haven't been trying for that long.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/slaw3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/slaw3.jpg" /></a></div><br />
Nonetheless, <a href="http://smittenkitchen.com/2008/06/dead-simple-slaw-6-heat-wave-reprieves/">this recipe</a> tasted exactly how I wanted - a little tangy, lightly saucy, not too creamy and just a hint of sweetness. The best part is that the tangy-ness and sweetness are totally controllable by adjusting slightly to your taste. The slaw retained a lovely crunch even after a day in the refrigerator. It was the perfect side dish to the pork sandwiches, which I will soon share.<br />
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Now if only I could control the weather, I'd be a perfectly content blogger...<br />
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Simple Slaw<br />
adapted from <a href="http://www.gourmet.com/recipes/2000s/2008/06/coleslaw"><i>Gourmet</i>, June 2008</a> via<a href="http://smittenkitchen.com/"> Smitten Kitchen</a><br />
serves 4-5<br />
<br />
1 to 1 1/2 lb green cabbage, finely shredded (1/2 of one large head)<br />
1 large red bell pepper, finely chopped<br />
1 large carrot, coarsely grated<br />
1/2 cup mayonnaise<br />
3-4 T cider vinegar, to taste<br />
2-4 t sugar, to taste<br />
salt and pepper, to taste<br />
<br />
<span class="quantity"></span>Toss all vegetables in a large bowl with salt and pepper. Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Be sure to taste dressing and adjust vinegar/sugar to own preference. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend). <br />
<div class="preparation"><div class="presentation"><strong></strong>Slaw can be chilled up to 1 day.</div></div><span class="contributor"> <span class="label"></span><span class="name"></span> </span>Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com4tag:blogger.com,1999:blog-2256201063899645750.post-84869657761648227692010-02-27T20:00:00.000-05:002010-02-27T20:00:41.489-05:00Salted Cashew Brittle - Better Late Than Never<div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/cashewA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Remember how<a href="http://www.onekitchenonegirl.com/2009/12/belated-christmas-wishes.html"> I promised to share</a> the most amazing Cashew Brittle with Fleur de Sel back in December? Yeah, well, time got away from me and I never got around to typing up this post. I am sorry. But maybe now the sugar shock of the holidays has worn off, and you will be interested in actually making a candy recipe? This brittle would make a lovely addition to an Easter Basket or a sweet surprise for someone with a spring birthday. It is a pretty straightforward, easy candy to make. Be sure to have a candy thermometer before you try to make this recipe! I also found it was best to have all the ingredients measured and ready to go. When caramelizing sugar hits the desired temperature, it waits for no one. It also can burn the heck out of you - so be very, very careful while making this candy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/cashewA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/cashewA.jpg" /></a></div><br />
The cashews are amazing in this candy, and they are the perfect match to the fleur de sel. I used salted cashews because I prefer a rather strong salty contrast to my sweets, but any unsalted or salted nut would probably work fine in this recipe. I highly recommend using fleur de sel or another interesting sea salt. It really stands out in this candy. My parents more or less threatened each other over who got the last bite of this brittle, insisting I make a second batch. We all burnt our fingers in our eagerness to taste nibbles of the brittle as it was cooling- delicious. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/cashewB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/cashewB.jpg" /></a></div><br />
Cashew Brittle with Fleur de Sel<br />
adapted from<i> <a href="http://www.foodandwine.com/">Food & Wine</a></i> via <a href="http://eggsonsunday.wordpress.com/2009/12/08/peanut-brittle-with-fleur-de-sel-recipe/"><i>Eggs on Sunday</i></a><br />
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<b>Ingredients</b><br />
2 cups sugar<br />
1/2 cup water<br />
1 stick unsalted butter<br />
1/3 cup light corn syrup<br />
1/2 teaspoon baking soda<br />
12 ounces salted cashew pieces<br />
Fleur de sel or crushed Maldon sea salt<br />
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<b>Directions</b><br />
Measure out your nuts and baking soda and set near the stove. On a heat-proof surface, set a rimmed sheet pan lined with parchment paper.<br />
Combine the sugar, water, butter and corn syrup in a large saucepan and bring to a boil. Cook over medium high heat, stirring occasionally, until the caramel is light brown and registers 300 degrees F on a candy thermometer (approximately 10 minutes).<br />
Turn off the heat and carefully stir in the baking soda (the mixture will bubble).<br />
Stir in the nuts, then immediately scrape the brittle onto your parchment-lined baking sheet. Use the back of a large spoon (oil it lightly if it sticks) to spread the brittle into a thin, even layer. Sprinkle evenly with fleur de sel (don't be shy!) and let cool completely, about 30 minutes.<br />
Break the brittle into large shards.<br />
Makes 2 pounds of brittle.Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com6tag:blogger.com,1999:blog-2256201063899645750.post-54621831211983839792010-02-20T00:55:00.000-05:002010-02-20T00:55:03.465-05:00Easy Triple Peanut Butter Chocolate Chip Cookies to Impress a Crowd<div style="font-family: Georgia,"Times New Roman",serif;">Let me say right off the bat that this recipe for Triple Peanut Butter Chocolate Chip Cookies makes a LOT of cookies. After scooping 3 dozen cookie dough balls, and not really seeing a huge dent in the dough, I decided to freeze the remainder of the scooped dough balls. This was the right decision. This recipe makes at least 5 and a half dozen cookies (using a tablespoon size scoop). </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/pb%20cookie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/pb%20cookie1.jpg" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">I made these cookies for my good friend's birthday celebration. Last year I made her some amazing Irish Car Bomb Brownies, and I asked her what she wanted this year- a cookie with peanut butter was her reply. So I started my hunt for the perfect peanut butter cookie recipe. Naturally the first person I turned to was <a href="http://thespicedlife.blogspot.com/">my sister</a> since I know she loves peanut butter cookies and baking in general. I found <a href="http://thespicedlife.blogspot.com/2008/11/sweet-salty-peanut-butter-chocolate.html">this cookie recipe</a> on her blog, and I knew that it would be the recipe I would make for my friend. I baked 3 dozen cookies for her celebration and shared the remaining frozen cookie dough with her (to continue her birthday celebration sometime in the future) and my dad. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/pb%20cookie%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/pb%20cookie%205.jpg" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">The cookies come out moist and so incredibly rich. One is more than enough to satisfy your craving for a sweet, peanut buttery, chocolaty, thick and chewy cookie. I took the time to unwrap a bag of Reese's peanut butter cups and chop them since it doesn't look like Hershey's is selling the peanut butter baking pieces anymore (please bring them back!). Of course, they wouldn't be triple anything cookies with just the chopped peanut butter cups, so I also included peanut butter chips and semi-sweet chocolate chips. I think dark chocolate chunks would be nice in these cookies as well. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/pb%20cookie%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/pb%20cookie%202.jpg" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">If you are looking for a go-to peanut butter chocolate chip cookie, this is the recipe for you. Also, my dad reports that the frozen cookie dough cooked up beautifully. So the next time you need cookies for a crowd or just feel like freezing some cookie dough to have on hand, give these a try whether you take the time to chop the peanut butter cups or not.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/pb%20cookie%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/pb%20cookie%204.jpg" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Triple Peanut Butter Chocolate Chip Cookies</b></div><div style="font-family: Georgia,"Times New Roman",serif;">Adapted from <span style="font-style: italic;"><a href="http://thespicedlife.blogspot.com/2008/11/sweet-salty-peanut-butter-chocolate.html">The Spiced Life</a> </span>and <a href="http://www.amazon.com/King-Arthur-Flour-Cookie-Companion/dp/0881506591/ref=sr_1_1?ie=UTF8&s=books&qid=1266644860&sr=8-1"><b>King Arthur Cookie Companion</b></a><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1 cup (2 sticks, 8 oz) unsalted butter, softened<br />
1 1/4 cups (11 7/8 oz) creamy peanut butter <br />
1 cup (8 oz) dark brown sugar<br />
1 cup (7 oz) granulated sugar<br />
2 large eggs<br />
1 t vanilla extract<br />
2 2/3 cups (11 1/4 oz) AP flour<br />
1/2 t baking soda<br />
1/2 t baking powder<br />
1 t kosher salt<br />
2 to 2 1/2 cups chips - any combination of peanut butter chips, chopped peanuts, chocolate chips or peanut butter cups</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">additional peanut butter cups or sea salt for garnish<br />
<br />
Preheat the oven to 350 F. Line a baking sheet with parchment paper or silicone.<br />
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Cream the butter and peanut butter together until well blended. Add the sugars and cream until blended, scraping down the sides of the bowl as necessary. Add the eggs and the vanilla and blend thoroughly. Stir in the dry ingredients and then the chips, being careful to not over-stir.<br />
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Using a tablespoon cookie scoop, drop rounds of cookie dough onto the baking sheet--I fit 12 per sheet. Sprinkle some sea salt on top of each one (optional- I skipped and instead popped a peanut butter cup into the top of the warm cookie when it came out of the oven). Bake for 11-14 minutes; the cookies are done when they are set and are just starting to brown at the edges. Remove and let cool on the pan for 5 minutes before transferring the cookies to a cooling rack.</div>Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com6tag:blogger.com,1999:blog-2256201063899645750.post-40051239307814393662010-02-17T22:40:00.000-05:002010-02-17T22:40:44.052-05:00As Promised: Stir Fried Chicken with Peppers and Onions<div style="font-family: Georgia,"Times New Roman",serif;">So what did I serve with those <a href="http://www.onekitchenonegirl.com/2010/02/of-romance-and-indian-food.html">mouth-watering potatoes and peas </a>that helped to convince my boyfriend that Indian food might be pretty tasty? <i>Murah Jalfrezie</i> or Stir Fried Chicken with Peppers and Onions also from <a href="http://www.amazon.com/Betty-Crockers-Indian-Home-Cooking/dp/0764563157/ref=sr_1_1?ie=UTF8&s=books&qid=1266463324&sr=8-1"><b>Betty Crocker's Indian Home Cooking</b></a> by Raghavan Iyer. According to Raghavan, this dish is popular across America, but I have never seen nor heard of it before. Maybe that's because I only love eating at one <a href="http://www.bananaleafofcolumbus.com/">particular, vegetarian Indian restaurant</a>. Regardless, I understand why this dish has gained popularity here - it is incredibly accessible, delicious and doesn't have any "scary" ingredients. I think my boyfriend saw the picture of this dish and thought it looked like chicken and vegetables- nothing too far off his radar- so he was willing to give it a try. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/chickenresize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/chickenresize.jpg" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">I liked this dish for something simple and tasty with a touch of Indian flair. My yogurt broke a little bit in the sauce, and I don't know if that should have happened. It didn't impact the flavor but made it a tiny bit unappealing to me visually. The chicken was perfect with the potatoes and peas, and I think it would be equally good with fluffy basmati rice or naan. I did make the simple adjustment of using red bell pepper instead of green but any color would work. I also think you could mix up the vegetables a bit - maybe add some zucchini or peas or cauliflower. I am happy to report another totally positive experience with a Raghavan Iyer recipe.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Stir Fried Chicken with Peppers and Onions (<i>Murgh Jalfrezie</i>)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">from <a href="http://www.amazon.com/Betty-Crockers-Indian-Home-Cooking/dp/0764563157/ref=sr_1_1?ie=UTF8&s=books&qid=1266464402&sr=8-1"><b>Betty Crocker's Indian Home Cooking</b></a> by Raghavan Iyer </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
2 T vegetable oil<br />
1 medium yellow or white onion, finely chopped (1/2 cup)<br />
1 T coarsely chopped gingerroot<br />
2 medium garlic cloves, finely chopped<br />
1/2 cup tomato sauce<br />
1 T coriander seed, ground<br />
1 t cumin seed, ground<br />
1/2 t salt<br />
1/2 t ground turmeric<br />
1/2 t ground red pepper (cayenne)<br />
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces<br />
1 medium green bell pepper, cut into 1/2-inch cubes (1 cup)<br />
1 medium red onion, cut into 1/2-inch cubes <br />
1 medium tomato, cut into 1/2-inch cubes (3/4 cup)<br />
1/2 cup water<br />
1/2 cup plain yogurt<br />
2 T finely chopped fresh cilantro<br />
<br />
1. Heat oil in wok or deep 12-inch skillet over medium-high heat. Add yellow onion, gingerroot and garlic; stir-fry 3 to 4 minutes or until onion and garlic are deep golden brown.<br />
2. Stir in tomato sauce, ground coriander, ground cumin, salt, turmeric and ground red pepper; reduce heat to low. Partially cover and simmer 5 to 7 minutes or until a very thin film of oil starts to separate from sauce.<br />
3. Stir in chicken. Simmer uncovered 4 to 5 minutes, stirring occasionally, until chicken is partially cooked.<br />
4. Stir in bell pepper, red onion, tomato and water. Cover and simmer 8 to 10 minutes or until chicken is no longer pink in center.<br />
5. Stir in yogurt. Simmer uncovered 1 minute, stirring occasionally, just until yogurt is warm. Serve sprinkled with cilantro. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div>Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com3tag:blogger.com,1999:blog-2256201063899645750.post-11358679157724704842010-02-14T15:47:00.008-05:002010-02-14T16:48:24.834-05:00Of Romance and Indian Food<span style="font-size: small;"></span><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">After all my raving about what a fantastic gift <a href="http://www.amazon.com/660-Curries-Raghavan-Iyer/dp/0761148558/ref=sr_1_1?ie=UTF8&s=books&qid=1266160244&sr=8-1"><b>660 Curries</b></a> was from <a href="http://thespicedlife.blogspot.com/">my sister</a>, my boyfriend completely surprised me and gave me another Raghavan Iyer book: <a href="http://www.amazon.com/Betty-Crockers-Indian-Home-Cooking/dp/0764563157/ref=sr_1_3?ie=UTF8&s=books&qid=1266160244&sr=8-3"><b>Betty Crocker's Indian Home Cooking</b></a>. This book is probably less intimidating for a new-to-Indian-food home cook than <b>660 Curries</b>. It is full of beautiful pictures, and, as usual, contains Raghavan's approachable, witty writing. I was absolutely charmed that my boyfriend was paying such close attention to my ramblings about Indian food (and Raghavan Iyer, in particular) that he thought to buy me this book. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/aloo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/aloo1.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: small;"> </span><br />
<span style="font-size: small;">Even better, my boyfriend was excited to have me cook him something from the book - a big step for him since he wasn't too sure how he felt about Indian food. I knew if he was involved with picking the recipes and some of preparation, he would enjoy an Indian meal. Fortunately my instincts were right on target, and he really loved the dinner we made. The spices and flavors in the dishes we selected were familiar to him from Mexican food: cumin, coriander, cilantro.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/aloo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/aloo2.jpg" /></a></div><br />
<span style="font-size: small;">This potato dish is very basic, and it makes a pleasant alternative to serving a curry with rice. The original recipe called for adding the peas a little earlier in the cooking, but I opted to add them closer to the end so they stayed a spring green (a little lost in these pictures because I photographed the meal the following day at lunch, when there was a lot of natural light). </span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://dl.dropbox.com/u/4694884/aloo3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://dl.dropbox.com/u/4694884/aloo3.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: small;"> Check back soon to see what we ate with the potatoes and peas.<br />
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<br />
Potatoes with Peas (<i>Aloo Mutter</i>)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">adapted from <a href="http://www.amazon.com/Betty-Crockers-Indian-Home-Cooking/dp/0764563157/ref=sr_1_3?ie=UTF8&s=books&qid=1266160244&sr=8-3"><b>Betty Crocker's Indian Home Cooking </b></a>by Raghavan Iyer<br />
<br />
1 T vegetable oil<br />
1 t ground cumin <br />
½ cup finely chopped red onion<br />
2 medium tomatoes, cut into 1-inch pieces (1 ½ cups)<br />
1 t salt<br />
½ t ground cayenne pepper<br />
¼ t ground turmeric<br />
3 medium red potatoes (1 pound), cooked and cut into 2-inch pieces (2 cups)<br />
1 cup frozen green peas<br />
1 cup water<br />
2 T finely chopped fresh cilantro<br />
<br />
1. Heat oil in 2-quart saucepan over medium-high heat. Add cumin; sizzle 15 to 30 seconds.<br />
2. Add onion; stir-fry 1 to 2 minutes or until golden brown. Stir in tomatoes, salt, cayenne pepper and turmeric; stir-fry 1 to 2 minutes or until tomatoes are softened.<br />
3. Stir in remaining ingredients except frozen green peas. Heat to boiling; reduce heat to medium. Cover and simmer 5 minutes. Uncover and add the frozen peas; simmer about 5 minutes longer or until sauce thickens slightly. <br />
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</span></div>Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com5tag:blogger.com,1999:blog-2256201063899645750.post-35511351385720870912010-02-11T12:10:00.000-05:002010-02-11T12:10:15.384-05:00Snowpacalypse GreetingsNo new recipes to report - the pups just wanted to say hi!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgvbyD1J0pS1waaGic3pzG0gh9mI9ktM87FV-XDWL4DToqbx8vS53gmiO8cWGPOAkDbkJ48JfYkYyNhv2xMz_LJ7cYaLOxTeVCQFdP2rVNw6noL36oenAyqMmZkQxNBpKum_guAGVPx4J/s1600-h/pretty+millie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgvbyD1J0pS1waaGic3pzG0gh9mI9ktM87FV-XDWL4DToqbx8vS53gmiO8cWGPOAkDbkJ48JfYkYyNhv2xMz_LJ7cYaLOxTeVCQFdP2rVNw6noL36oenAyqMmZkQxNBpKum_guAGVPx4J/s400/pretty+millie.jpg" width="300" /></a></div><div style="text-align: center;"><i>I think this is the best picture I have ever taken of Millie.</i></div><div style="text-align: center;"><i>The snow really sets off her black coat.</i></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpegOwqAibUuuqXGVdzOOECm5AsvrxWJQDgK9fu-5LVQSGEa2ZGHvFK_rXGpKIjqUShrMCDwW8pd8pCo4VS9B57-4Z5ESdNJ2_a8zCMW8ahGt3zbqje2YNy_nFfF8Tj4mGqu-pU8aDPEU/s1600-h/snowdogs3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpegOwqAibUuuqXGVdzOOECm5AsvrxWJQDgK9fu-5LVQSGEa2ZGHvFK_rXGpKIjqUShrMCDwW8pd8pCo4VS9B57-4Z5ESdNJ2_a8zCMW8ahGt3zbqje2YNy_nFfF8Tj4mGqu-pU8aDPEU/s400/snowdogs3.jpg" width="400" /></a></div><div style="text-align: center;"><i>Millie taunts Crash (she desperately wants him to pounce so she can attack).</i></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ckq7wTg_zKnVqIorN6nJjKDAMOEctvG2GZXhylPGoDuEm1Kg-MlBOIKKdnQ4NtUg66hoVPJb_5PCFLBXr4HZhYOhyphenhyphenAjIOPFxXN6rju6tf8HGVHxq1P0bVt09DMx4_wk9VV0pBoST-7Uo/s1600-h/snowdogs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ckq7wTg_zKnVqIorN6nJjKDAMOEctvG2GZXhylPGoDuEm1Kg-MlBOIKKdnQ4NtUg66hoVPJb_5PCFLBXr4HZhYOhyphenhyphenAjIOPFxXN6rju6tf8HGVHxq1P0bVt09DMx4_wk9VV0pBoST-7Uo/s400/snowdogs.jpg" width="300" /></a></div><div style="text-align: center;"><i>Crash also wants Millie's attention, but...</i></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTgdwIlS9xMnuLhjzfuc0aRW3U-FIkKO7Rtu6TQzFmUgcdq3oNgwCVzbC4-KwBVhppiigU8rK0Kj4-4c0a6c6S7voJywkdG3p5TOxR1gNVDyUO6BdNjoX6RdB9QR4IOHi-dmdSm7rdFC4/s1600-h/snowdogs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTgdwIlS9xMnuLhjzfuc0aRW3U-FIkKO7Rtu6TQzFmUgcdq3oNgwCVzbC4-KwBVhppiigU8rK0Kj4-4c0a6c6S7voJywkdG3p5TOxR1gNVDyUO6BdNjoX6RdB9QR4IOHi-dmdSm7rdFC4/s400/snowdogs1.jpg" width="400" /></a></div><div style="text-align: center;"><i>...she's way too focused on eating snow.</i></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">**Please ignore the fact that my deck is littered with overturned chairs and tables. Thank you!**</div>Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com1tag:blogger.com,1999:blog-2256201063899645750.post-66624389161557043242010-02-07T19:27:00.001-05:002010-02-14T10:05:41.986-05:00Jalapeno Cream Sauce? Yes, Please!For those of you who blog about food, are you ever hesitant to share a recipe because it just isn't photogenic? This recipe nearly didn't make the cut because I just haven't taken a decent picture of it to save my life. But, honestly, I don't care. The dish is just that freaking good- who cares what it looks like?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWabimQbrfpw3upck8Of-jM_bjmNrw3zQeqpyKcKALgV48Ljm36YloeP9_OxxSPUrHzRvE3n6JyyPv5E3u76S_c3FAnjOwHpCCcf37aS62zVgRniGGRVj4Y6-ga2CVEDlx7ae1Y0NX2tFa/s1600-h/1-26-10+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWabimQbrfpw3upck8Of-jM_bjmNrw3zQeqpyKcKALgV48Ljm36YloeP9_OxxSPUrHzRvE3n6JyyPv5E3u76S_c3FAnjOwHpCCcf37aS62zVgRniGGRVj4Y6-ga2CVEDlx7ae1Y0NX2tFa/s320/1-26-10+004.jpg" /></a></div><br />
Truthfully, I have never been tempted by any spaghetti squash recipe. I think when my dad was going through a low-fat kick sometime several years ago, my mom heard about spaghetti squash as a substitute for pasta with marinara sauce. So she made it. I hated it (I assume my other family members did as well, since I don't remember her ever making it again). It just didn't work for me as a stand-in for pasta. Then I saw a discussion on the CLBB about Spaghetti Squash with Jalapeno Cream Sauce. Esqueeze me? Jalapenos? Cream? Cheese? Yes, yes, yes! I decided I needed to get over my bias against spaghetti squash and give it another try. I am very happy that I did (as are my dad and boyfriend, both of whom have eaten this dish and thoroughly enjoyed it).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8uaGctqM-tdb9drKPv7x-LUP4aAJ_bSHTFkHnKVohJ5JWgHFsTW1c2LY5dk1EtWav2wDJTVyfO9oHv3eY2W87vHOFtNlKiNSaYYBvlGrn-VFzdcTzOt8i3Nju1tGbdH9sPvwvOC2SkFA3/s1600-h/1-26-10+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8uaGctqM-tdb9drKPv7x-LUP4aAJ_bSHTFkHnKVohJ5JWgHFsTW1c2LY5dk1EtWav2wDJTVyfO9oHv3eY2W87vHOFtNlKiNSaYYBvlGrn-VFzdcTzOt8i3Nju1tGbdH9sPvwvOC2SkFA3/s320/1-26-10+006.jpg" /></a></div><br />
The spaghetti squash is microwaved or baked to release the flesh into short strands that will make up the bulk of this recipe. The squash is tossed in a creamy, cheesy, spicy sauce, thickened with a blonde roux and flavored with jalapenos. A dusting of panko breadcrumbs provides a contrasting crunchy bite to the creamy, rich squash baked in the cream sauce (think macaroni and cheese). I have made this dish several times, adjusting it to suit my tastes in a variety of ways. It is nice with some red bell pepper and mushrooms mixed in, or maybe a little zucchini and lots of extra jalapenos. I will never ignore spaghetti squash again unless you try to serve it to me with marinara sauce. <br />
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Spaghetti Squash with Jalapeno Cream Sauce<br />
adapted from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1842378"><i>Sunset</i>, October 2008</a><br />
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<span class="item_body" style="line-height: 16px;">1 spaghetti squash (about 3 lbs.)<br />
2 cups milk<br />
4-5 jalapeños, stemmed, seeded, and chopped</span><br />
<span class="item_body" style="line-height: 16px;">1 small-medium onion, chopped<br />
2 tablespoons butter, plus more for pans<br />
3 tablespoons flour<br />
1 teaspoon salt<br />
1 cup shredded jalapeno jack cheese</span><br />
<span class="item_body" style="line-height: 16px;">1/2 cup panko bread crumbs</span><br />
<span class="item_body" style="line-height: 16px;">1 small zucchini, quartered and chopped (optional)*</span><br />
<span class="item_body" style="line-height: 16px;">1 bell pepper, chopped (optional)*</span><br />
<span class="item_body" style="line-height: 16px;">1 cup sliced mushrooms (optional)*</span><br />
<span class="item_body" style="line-height: 16px;">additional cheese for sprinkling on top<br />
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</span> <span class="item_body"> 1. Preheat oven to 375°. Cut squash in half lengthwise (can microwave squash for several minutes to soften slightly to make it easier to cut in half) and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool.<br />
<br />
2. When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.<br />
3. In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Add chopped jalapenos and onions and saute for 3-5 minutes. Whisk in flour and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Add cheese to cream sauce and turn off heat, stirring to melt cheese. Taste and adjust salt. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with additional jack cheese and panko crumbs and bake until bubbling and brown on top, about 30 minutes.<br />
*Optional - Saute any optional vegetables in about a tablespoon of olive oil or butter over medium-high heat to caramelize slightly, 4-7 minutes. Stir in to squash and cheese sauce mixture before baking. </span>Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com7tag:blogger.com,1999:blog-2256201063899645750.post-15051035361544732002010-02-03T21:31:00.000-05:002010-02-03T21:31:23.044-05:00Heavenly Cranberry Butter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8qSB_-s4crbW7FHGvzpdU9JE8ENU0diNk6DF2ype_SE9REJKDz8cb1RUK1QLF6psoiFiizJeOiwExFnvF-j4GBDht1Lht2yNqBFEm80PE0Olo_mIYqfaClF_YMvdB6mJGAqfSfdItG9W/s1600-h/1-07-10+046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>So this post is a little late in the game, but I still think it is something worth sharing, especially since I just mentioned it in <a href="http://www.onekitchenonegirl.com/2010/01/comforting-oat-cookie-perfect-for.html">my oat cookie post</a>. A couple autumns ago, my friend and I were confronted with baskets and baskets of apples. She wanted to learn to make apple sauce, and I figured I could teach her. So what did we do? We made Cranberry Butter!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9mNkFmDPcESg_l1ADnQSAkMIQbc3VJ8_2l2SK2h7o2XRCxkCxgucIBJSkVOA02XouOyMagCEoU0qbfA3u5VbJ4JrRSu7ytb0D5coeEKL6c7qYgqDX-HQ4DmHahRed7p5jUeyx22AtYMN/s1600-h/1-07-10+053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxA4gA9EKYNg2oGXxj826I0D_D3Nr7OKu5IsH9bjvLHbgdY-QQoZF54Ew7wXT9gM0Q4WS8_EiTnRlYMRlZveI0zmOSGxvnume9ftpt6PLkZ6GB-pBv8zYr3Vg3h0LKaGKHILCHt6ieffT/s1600-h/1-07-10+060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxA4gA9EKYNg2oGXxj826I0D_D3Nr7OKu5IsH9bjvLHbgdY-QQoZF54Ew7wXT9gM0Q4WS8_EiTnRlYMRlZveI0zmOSGxvnume9ftpt6PLkZ6GB-pBv8zYr3Vg3h0LKaGKHILCHt6ieffT/s320/1-07-10+060.jpg" /></a></div><br />
Doesn't make much sense, does it? Oh well, I never promised to be logical. We did make apple sauce that day, as well as some caramel apple butter (revolting!), cranberry butter and crapple* sauce. It was a productive day in the kitchen, and it was fun to share whatever canning knowledge I have with my friend. So what is Cranberry Butter? First of all, get any notions of dairy out of your head. Think apple butter - a thick, luscious concoction of sun-ripened fruit at its peak, cooked down into a soft, buttery pulp, perfect for spreading on toast. Now replace those apples with cranberries, add a bit of sugar and some ginger, and you have a meltingly soft, buttery, tart, cranberry spread perfect for toast or oatmeal cookies (for breakfast, of course). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8qSB_-s4crbW7FHGvzpdU9JE8ENU0diNk6DF2ype_SE9REJKDz8cb1RUK1QLF6psoiFiizJeOiwExFnvF-j4GBDht1Lht2yNqBFEm80PE0Olo_mIYqfaClF_YMvdB6mJGAqfSfdItG9W/s1600-h/1-07-10+046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8qSB_-s4crbW7FHGvzpdU9JE8ENU0diNk6DF2ype_SE9REJKDz8cb1RUK1QLF6psoiFiizJeOiwExFnvF-j4GBDht1Lht2yNqBFEm80PE0Olo_mIYqfaClF_YMvdB6mJGAqfSfdItG9W/s400/1-07-10+046.jpg" width="400" /></a></div><br />
This autumn, I realized I had to make some Cranberry Butter- STAT! I was all out, and the previous Christmas, I decided that Cranberry Butter made the most divine filling to a layered Hungarian Shortbread. I absolutely had to have that filling for this year's Christmas cookies. So I bought some cranberries and got my butt in gear. A few hours later, I had a dozen or so beautiful, ruby-red half pint jars filled with the delectable fruit butter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxA4gA9EKYNg2oGXxj826I0D_D3Nr7OKu5IsH9bjvLHbgdY-QQoZF54Ew7wXT9gM0Q4WS8_EiTnRlYMRlZveI0zmOSGxvnume9ftpt6PLkZ6GB-pBv8zYr3Vg3h0LKaGKHILCHt6ieffT/s1600-h/1-07-10+060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiF5PV3YGK1OsnZdWuwp7BMy7ZuFAlvI8eJ0HiBfHoO7mo_gSHoe83bKhzf7jg9yz44WnvMRMMOGvW5_UmYpgFA7WPGZsaEXg8u0zNb_R6f-cTjIjxidvp1bFVGtQhyREvF_GQORfvS5FC/s1600-h/1-07-10+051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiF5PV3YGK1OsnZdWuwp7BMy7ZuFAlvI8eJ0HiBfHoO7mo_gSHoe83bKhzf7jg9yz44WnvMRMMOGvW5_UmYpgFA7WPGZsaEXg8u0zNb_R6f-cTjIjxidvp1bFVGtQhyREvF_GQORfvS5FC/s320/1-07-10+051.jpg" /></a></div><div style="text-align: center;"><br />
</div>I know we often speak in hyperbole about food, but trust me when I tell you that if you are going to can just one jam/jelly/fruit butter this year, it needs to be Cranberry Butter. The best part is that cranberries aren't readily available until autumn which means you are canning when it is no longer 95 degrees outside. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9mNkFmDPcESg_l1ADnQSAkMIQbc3VJ8_2l2SK2h7o2XRCxkCxgucIBJSkVOA02XouOyMagCEoU0qbfA3u5VbJ4JrRSu7ytb0D5coeEKL6c7qYgqDX-HQ4DmHahRed7p5jUeyx22AtYMN/s1600-h/1-07-10+053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9mNkFmDPcESg_l1ADnQSAkMIQbc3VJ8_2l2SK2h7o2XRCxkCxgucIBJSkVOA02XouOyMagCEoU0qbfA3u5VbJ4JrRSu7ytb0D5coeEKL6c7qYgqDX-HQ4DmHahRed7p5jUeyx22AtYMN/s400/1-07-10+053.jpg" width="300" /></a></div><br />
So if you have a bag or two of cranberries in your freezer that you were hoarding from this autumn's haul, pull them out and make something truly special. You can use this in place of cranberry sauce at Thanksgiving, as a unique spread on a turkey sandwich, or for toast and cookies. It makes a beautiful and unusual gift since most people have never heard of Cranberry Butter.<br />
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*Crapple Sauce: The little-known concoction of cranberry butter mixed with apple sauce and canned to create a delightful pink sauce with a sweet-tart edge.<br />
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Cranberry Butter<br />
adapted from <a href="http://www.amazon.com/Blue-Ribbon-Preserves-Award-Winning-Marmalades/dp/1557883610/ref=sr_1_1?ie=UTF8&s=books&qid=1265250091&sr=8-1"><b>Blue Ribbon Preserves</b></a> by Linda J. Amendt<br />
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Yield: about 4 half-pint jars<br />
<br />
2 12-oz packages cranberries, fresh or frozen<br />
1 cup water<br />
zested peel of 1 lemon<br />
zested peel of 1 orange<br />
3 cups sugar (can adjust slightly to taste)<br />
1-2 teaspoons powdered ginger<br />
<br />
In an 8-qt pan, combine cranberries, water, orange zest, and lemon zest.<br />
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Over medium heat, bring mixture to a boil. Reduce heat, cover, and simmer until all the berries have popped and are soft, 15-20 minutes. Stir frequently to prevent sticking. Remove pan from heat. Skim foam.<br />
<br />
Press mixture (berries and juice) through a food mill or fine-mesh sieve. Discard skins and seeds. Rinse and dry pan. Return cranberry pulp to pan. Stir in sugar.<br />
<br />
Over med-low heat, heat the mixture, stirring constantly, until the sugar is completely dissolved. Increase heat to medium and bring to a simmer, stirring frequently. Reduce heat and simmer until thick, 10-15 minutes. Stir constantly to prevent sticking or scorching. Remove pan from heat, skim foam.<br />
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Ladle hot butter into hot jars, leaving 1/4 inch headspace. Process half-pint jars for 10 minutes, pint jars for 15 minutes.Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com2tag:blogger.com,1999:blog-2256201063899645750.post-50976337362001651132010-01-27T14:12:00.001-05:002010-01-27T14:13:55.435-05:00Comforting Oat Cookie (Perfect for Breakfast)One of my favorite parts of Christmas is the assortment of random cookbooks I acquire from friends and family. Since my loved ones know I adore all things cooking-related, I am often on the receiving end of a spur-of-the-moment purchase, great sale purchase or it-has-food-on-the-cover-so-I-knew-you'd-love-it purchase. I am always entertained by these gifts because I always discover something I might have otherwise missed. I received a few cookbooks that fall into this category this year. One of which I had never heard of, but I have loved looking through is <a href="http://www.amazon.com/Apples-Jam-Colorful-Tessa-Kiros/dp/0740769715/ref=sr_1_1?ie=UTF8&s=books&qid=1264619037&sr=8-1"><b>Apples for Jam</b></a> by Tessa Kiros.<br />
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</div><div style="text-align: center;"><i><span style="font-size: x-small;">Homemade Cranberry Butter made a delightful filling to the cookies. </span></i><br />
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<a href="http://www.amazon.com/Apples-Jam-Colorful-Tessa-Kiros/dp/0740769715/ref=sr_1_1?ie=UTF8&s=books&qid=1264619037&sr=8-1"><b>Apples for Jam</b></a> is one of the most visually appealing books I have ever perused. There are beautiful doodles and family snapshots, lots of personal writing in adorable fonts, and of course, tons of eye-catching photographs. Did I forget to mention the colors? Well the colors used in this book are incredibly important - the entire cookbook is organized around color! With sections such as Orange, Gold, Monochrome, White and Brown, you realize how important color is to food. Personally, I would have thought the first thing I wanted to cook from this book would have come from the Orange or Yellow or Stripes (!!!) sections, but surprisingly, the first recipe I tried is from the Monochrome section.<br />
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It is a very simple recipe for Oat Cookies. Tessa Kiros writes, "These are plain, healthy, and good. You could serve them for breakfast instead of oatmeal sometimes, with a mug of warm milk." I couldn't agree with Tessa more. The cookies are very simple, with a clean oatmeal flavor shining through in every bite. I threw them together in a snap with pantry ingredients. I think the only change I would make in the future would be to allow the dough to sit for a couple hours or overnight before baking - the oatmeal and whole wheat flour have a slightly raw flavor that would be reduced with a rest period. I liked these cookies best with a tart schmear of homemade Cranberry Butter (I promise to post the recipe soon!). I also think using this recipe as a basic oat cookie to add dried fruit or chocolate chips to would be great. My last kudos to Tessa on this recipe? It only makes 25 cookies (I think I got more like 18-20 out of the recipe)! As a single gal, I really appreciate a small baking recipe. I do not need 5 dozen warm cookies taunting my from their cooling racks.<br />
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If you enjoy the visual aspect and design layout of books, I highly recommend picking Apples for Jam up to browse. It is a very unique, pretty cookbook with lovely writing. Thanks to my parents for randomly giving me this book for Christmas!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91ReLq-ztRWqOHiNHTNTmiWUpr0JJ3myv7DJTd1Dn_dsKEUsmfFtq6yHn4WmiQfnPTkdc8WE5d3DncGQ5edQXvfmw-g09-Ah01TBAjfdkcdl_l8hSExLqYu7Hda15Lh75qOYjo0JnQg4T/s1600-h/1-07-10+022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91ReLq-ztRWqOHiNHTNTmiWUpr0JJ3myv7DJTd1Dn_dsKEUsmfFtq6yHn4WmiQfnPTkdc8WE5d3DncGQ5edQXvfmw-g09-Ah01TBAjfdkcdl_l8hSExLqYu7Hda15Lh75qOYjo0JnQg4T/s200/1-07-10+022.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9rCXheUzm2A5rK6oDWu4NxX5SE58DLCQThyiuLhmW2dheAj8QtWHmr2dOMpWrS7WVaixnbX_KneJCveMvUFAzEadM8HZkKa8ah5elFg4UNDZ0X4mcogJ9kPmDtlxIXqhBHfMDrt5A152/s1600-h/1-07-10+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9rCXheUzm2A5rK6oDWu4NxX5SE58DLCQThyiuLhmW2dheAj8QtWHmr2dOMpWrS7WVaixnbX_KneJCveMvUFAzEadM8HZkKa8ah5elFg4UNDZ0X4mcogJ9kPmDtlxIXqhBHfMDrt5A152/s200/1-07-10+016.jpg" width="200" /></a><br />
</div><div style="text-align: center;"><i><span style="font-size: x-small;">I was inspired to play with Monochrome - </span></i><br />
<i><span style="font-size: x-small;">cookie dough in black and white looks interesting!</span></i><br />
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Oat Cookies<br />
from <a href="http://www.amazon.com/Apples-Jam-Colorful-Tessa-Kiros/dp/0740769715/ref=sr_1_1?ie=UTF8&s=books&qid=1264619037&sr=8-1"><b>Apples for Jam</b></a> by Tessa Kiros<br />
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1 egg<br />
2/3 cup lightly packed light brown sugar<br />
1 t vanilla extract<br />
5 1/2 T butter, softened<br />
1/2 cup AP flour<br />
1/3 cup whole wheat flour<br />
1 t baking powder<br />
salt<br />
1 cup quick cooking oats (I used old-fashioned)<br />
1 1/2 T milk<br />
<br />
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.<br />
Whip the egg, sugar, and vanilla together until the sugar has dissolved. Beat in the butter and then sift in the all-purpose and whole wheat flours and baking powder. Add a pinch of salt and the oats, and mix well with a wooden spoon. Stir in the milk. With lightly moistened hands, shape the dough into walnut-sized balls and put them, well spaced, on the baking sheet. Flatten them a bit so they look like mini-hamburger patties. Bake for about 15 minutes until they are golden around the edges (they might still be a little soft on top). Cool on a wire rack and then keep in your cookie jar for up to 5 days.Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com4tag:blogger.com,1999:blog-2256201063899645750.post-71290905349895135532010-01-24T16:00:00.000-05:002010-01-24T16:04:07.076-05:00Warm and Hearty Almost White ChiliWhile recently browsing the internet, reading blogs and bookmarking recipes, I noticed the <a href="http://thepioneerwoman.com/cooking/2010/01/simple-hearty-white-chili/">Pioneer Woman's recipe for White Chili</a>. Now for those of you who live under an internet rock and don't know, <a href="http://thepioneerwoman.com/">Pioneer Woman</a> is one of the rock stars of blogging. Her entire site is homemade and incredible. I am so impressed by her willingness to learn and adapt to create such a popular site. Why don't I have her drive to learn photography?? Anyhoo, before I turn into a total fan-girl here, I just have to say that you should visit her blog and at least read <a href="http://thepioneerwoman.com/blog/category/black_heelstractor_wheels/the_night_i_met_marlboro_man/">Black Heels to Tractor Wheels</a> (her love story) if nothing else. <br />
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</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQEwnT2Gjdu6DBKNfgKKnuybe6b1598TmJR-iWLqBqEOrzfbMh3Toiu-brnQ0M-h55gOpKhf8VNyuG3gFJIruu4B2JHxbe73z2s7AyFg-MOmhJ5kzq7IUM-H3zocAwAaBolh7muvFURjH/s1600-h/1-17-10+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQEwnT2Gjdu6DBKNfgKKnuybe6b1598TmJR-iWLqBqEOrzfbMh3Toiu-brnQ0M-h55gOpKhf8VNyuG3gFJIruu4B2JHxbe73z2s7AyFg-MOmhJ5kzq7IUM-H3zocAwAaBolh7muvFURjH/s320/1-17-10+011.jpg" /></a><br />
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Back to that chili- PW's recipe appealed to me because it was simple and looked like it would be the perfect meal for a frigid night. We had plenty of frigid in early January, so the time to make this meal came sooner rather than later. I ran into a bit of a hiccup with this chili, but it was not due to the recipe. My <strike>crappy</strike> marrow beans would not cook through! Literally I left this pot on the stove for a solid 9 hours, hoping that the beans would be as luscious and creamy as I imagined they should be. They never quite made it. My dried beans must have been old. It happens. Next time I will use canned beans or fresher dried beans.<br />
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</div><div style="text-align: center;"> <span style="font-size: x-small;"><i>The god-forsaken beans that wouldn't cook!</i></span><br />
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</div>Since the beans never cooked as quickly or nicely as they should have, some steps were skipped and some modifications were made. I was so pissed off at the chili by 10:00 PM that I completely forgot to add the thickening milk and masa (one of the parts of this recipe I was most excited to try!). Of course, my chili was quite thick from cooking for so long, so I am not sure if it needed the thickener. Also, since I didn't eat the chili for dinner on the night I had originally intended, I never bothered to add the chicken in to the beans. So it turned into a vegetarian meal, which I was completely happy to eat. I would definitely make this recipe again, but I would first offer up to the Bean Gods that my beans actually cook!<br />
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I happened to enjoy this chili most with a big spoonful of homemade guacamole on top. The creamy, spicy avocado really melted into and complemented the chili. <a href="http://www.onekitchenonegirl.com/2008/02/super-bowl-fun.html">Here is my recipe for guacamole</a>, which I make almost weekly.<br />
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<b>Simple Hearty White Chili</b><br />
adapted from <a href="http://thepioneerwoman.com/cooking/2010/01/simple-hearty-white-chili/">Ree Drummond/The Pioneer Woman</a><br />
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Ingredients<br />
1 whole large onion, chopped<br />
4 cloves garlic, minced<br />
1 27 oz can Hatch green chiles, drained and chopped<br />
8 oz dried marrow beans (any white bean should work, could used canned) <br />
8 cups chicken stock<br />
2 jalapenos, chopped<br />
1 1/2 T ground cumin<br />
1 t smoked Spanish Paprika<br />
1/2 t cayenne pepper <br />
salt to taste<br />
pepper to taste<br />
Optional Garnishes: Sour Cream, Cilantro, <a href="http://www.onekitchenonegirl.com/2008/02/super-bowl-fun.html">Guacamole</a>, Pico de Gallo, Tortillas<br />
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In a dutch oven over medium-high heat, saute onions, jalapenos and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add all the spices except salt. Place lid on pot and reduce heat to low. <br />
Cook for 2 hours or until beans are done.(or 9 hours!)<br />
Check seasoning and adjust, adding salt and cayenne to taste.<br />
Garnish as desired.Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com5tag:blogger.com,1999:blog-2256201063899645750.post-73054245556956837112010-01-20T20:19:00.000-05:002010-01-20T20:19:32.748-05:00Indian Comfort Food: Parsi Spicy Squash and Legume StewThe love affair with Indian food continues...<br />
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I originally had this dish way back in June, when <a href="http://thespicedlife.blogspot.com/2009/06/sabzi-dhan-shak-parsi-spicy-squash.html">my sister prepared it</a> as part of our vegetarian Indian feast. I was hooked. I remember telling her that I didn't want any rice on my plate because it used up valuable stomach space that could be used on this stew (and the delicious cauliflower and potatoes). My feelings for this stew are no different today after making this dish for myself. I ate it for dinner, and I immediately knew I would be eating it again the following night for dinner. In fact, it was so delicious that I invited friends over to dine on my leftovers! I feel quite confident that they loved this stew as much as I did the first time I had it.<br />
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</div>The stew is full of nutritious vegetables. Feeling more and more confident with Indian food, I did make some changes to the vegetable ingredients based on what I had on hand. I really think you can adapt the vegetables to anything you have available, as long as they can stand up to some simmering. Lucky for me, <a href="http://thespicedlife.blogspot.com/2009/06/sabzi-dhan-shak-parsi-spicy-squash.html">Laura </a>had given me some of the spice mixture she ground for this stew back in June. It was quite convenient having the pre-made spice mixture in my cupboard from her. But I know that it really isn't all that hard to grind and blend your own spices if you have a spice/coffee grinder.<br />
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</div>I am submitting this post to Shelby over at the<a href="http://www.grumpyshoneybunch.com/"> Life and Love of Grumpy's Honeybunch</a> who is hosting January's round-up of Family Recipes. Since Laura originally made this dish for me, and I think I owe most of my knowledge of Indian cooking to her, it seems like an appropriate entry. I hope to continue cooking and loving vegetarian Indian food with Laura only a phone call away for assistance as needed. Be sure to check out <a href="http://www.grumpyshoneybunch.com/">Shelby's blog</a> for the round-up and details on future <a href="http://ismyblogburning.com/family-recipes-event">Family Recipes events</a>.<br />
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</div><span style="font-weight: bold;">Sabzi Dhan Shak (Parsi Spicy Squash & Legume Stew)</span><br />
Adapted from Julie Sahni,<a href="http://www.amazon.com/Classic-Indian-Vegetarian-Grain-Cooking/dp/0688049958/ref=sr_1_1?ie=UTF8&s=books&qid=1264036521&sr=8-1"> <span style="font-style: italic;">Classic Indian Vegetarian And Grain Cooking</span></a> and <a href="http://thespicedlife.blogspot.com/2009/06/sabzi-dhan-shak-parsi-spicy-squash.html">The Spiced Life Blog</a><br />
<br />
This is not at all a complex recipe, although it does take about 1 1/2 hours (including cooking time) to prepare. However, unlike Western soups and stews, it is built by adding layers--first the legumes are cooked, then the veggies are added, and then last the flavoring ghee is added. So while the directions may look complex, as though you are making 3 different dishes, you really are not.<br />
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<span style="font-style: italic;">For the legumes:</span><br />
<br />
3/4 cup yellow split peas<br />
1/4 cup split and skinned yellow mung beans (moong dal)<br />
3/4 cup pink or red lentils<br />
4 1/2 cups water (you could add more if you like stews thinner)<br />
2 T minced ginger<br />
1 T minced garlic<br />
2 t Parsi dhanajeera powder (see below; you could sub garam masala)<br />
1/4 t ground cloves<br />
1 1/2 t turmeric<br />
1 t paprika or cayenne, to heat preference<br />
2 bay leaves (I forgot these to no detriment)<br />
2-8 fresh, hot green chilies, minced (I seeded because of kids)<br />
pinch of salt<br />
<br />
<span style="font-style: italic;">For the vegetables</span><br />
<br />
3/4 lb chopped tomatoes <i>(I used ~1 cup halved grape tomatoes)</i><br />
3/4 lb winter squash or sweet potato <i>(I used 1 medium butternut squash, peeled and cut into 1" chunks)</i><br />
2 zucchini (grocery store size), cut into 1 1/2 inch cubes <i>(I omitted) </i><br />
1 yellow squash (grocery store size), cut into 1 1/2 inch cubes <i>(I omitted)</i><br />
1 large red onion, cut into thick slices<br />
1 sweet bell pepper, cut into 1 1/2 inch chunks <i>(I used 2- 1 red and 1 yellow)</i><br />
1 cup frozen or fresh corn kernals<br />
<i>I added about 1 cup frozen peas</i><br />
2 cups water<br />
<br />
<span style="font-style: italic;">For Flavoring Ghee</span><br />
<br />
5 T ghee<br />
1 1/2 t black/brown mustard seeds<br />
2 t cumin seeds<br />
1 large onion, finely chopped<br />
1 T minced garlic<br />
juice of half lemon<br />
1/4 cup chopped cilantro<br />
<br />
<span style="font-style: italic;">Start the legumes:</span> Put all of the legume ingredients into a large (at least 5 qt, I used 6 qt) pot and bring them to a boil. Reduce the heat to medium and briskly simmer, partially covered, until the split peas are fully cooked but not mush. This will take about 35-40 minutes.<br />
<br />
<span style="font-style: italic;">Add the vegetables:</span> Add all of the prepped vegetables along with 2 cups of water <span style="font-style: italic;">to the boiling legumes</span> (I missed that at first and thought they cooked separately). Continue to briskly simmer, partially covered, for 20 minutes until, until the veggies are fully cooked but still hold their shape (Josie requested softer veggies, so we cooked ours longer). When they are done, turn off the heat and add the flavoring ghee (see next).<br />
<br />
<span style="font-style: italic;">Meanwhile, make the flavoring ghee:</span> Measure out the all of the ghee ingredients and have them ready by your cooktop (in separate piles). Heat the ghee in a small frying pan over high heat. When it is very hot, add the mustard seeds and cover with a lid. Let them pop for about 30 seconds or until they slow their popping and then add the cumin seeds. When the cumin begins to darken, add the chopped onion and cook it, stirring, for about 5 minutes, or until it turns brown (mine took longer as I was working from too small of a burner). Add the garlic and let it cook an additional 20 seconds. Add the lemon juice and coriander and immediately pour the contents of the pan into the finished stew. Mix gently to distribute the seasoning. Salt to taste.<br />
<br />
<span style="font-weight: bold;">Parsi Dhanajeera Masala</span><br />
Julie Sahni, <span style="font-style: italic;">Classic Indian Vegetarian And Grain Cooking</span><br />
<br />
3/4 cup coriander seeds<br />
2 T cumin seeds<br />
1 1/2 t black/brown mustard seeds<br />
1/2 t fennel seeds<br />
1 T white poppy seeds<br />
1 T black peppercorns<br />
1/2 t whole cloves<br />
3 inch cinnamon stick, broken into pieces<br />
1 T whole green cardamom pods<br />
5 bay leaves<br />
1/4 t saffron threads<br />
1 t freshly grated nutmeg<br />
<br />
Preheat the oven to 225 F. Put everything except the saffron and nutmeg in a large roasting pan and spread them out to make a single layer. Place the pan on the bottom shelf of the oven and roast for 30 minutes or until the spices are lightly browned. Mix and turn occasionally to prevent burning. During the last 5 minutes, add the saffron and nutmeg.<br />
<br />
Remove the spices to cool. When they are cool, grind the spices in a spice mill, mortar and pestle or coffee grinder. Store in a cool, dry space up to 3 months. <i> (Obviously I kept the spices longer than 3 months, and it tasted fine.)</i>Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com3tag:blogger.com,1999:blog-2256201063899645750.post-4640617330150970002010-01-17T12:03:00.000-05:002010-01-17T12:03:28.775-05:00Moist and Fluffy Spiced Banana Muffins (for my horse)I think when bad stuff happens in my family, the women bake. I know for certain that this is true for me. I am fairly certain it is true for my mom and sister. I am sure my mom's inability to bake right now is making our current bad stuff extra bad for her. My parents are having their kitchen remodeled. It is something my mom has fantasized about for years, and she is finally getting exactly what she wanted. However, she is also suffering the side effects of no kitchen. How does one properly prepare for the reality of having your kitchen completely gutted for over 6 weeks? And then how do you cope with the bad stuff when you can't bake? <br />
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</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYk946NsKdIyIzKA-9PcJoK6qKgIN-n_JwbulOFkeI_jWATBGIUYbclgcFdvVPrkjlTz7QXba1PAaFrzayW-zxLUnw6vujPIlt3A9wtHAzcZJ8bnGcPLtVYfmyvfi-myDbTT6rqB2fo_My/s1600-h/1-17-10+036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYk946NsKdIyIzKA-9PcJoK6qKgIN-n_JwbulOFkeI_jWATBGIUYbclgcFdvVPrkjlTz7QXba1PAaFrzayW-zxLUnw6vujPIlt3A9wtHAzcZJ8bnGcPLtVYfmyvfi-myDbTT6rqB2fo_My/s320/1-17-10+036.jpg" /></a><br />
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When I learned that our family horse of over 28 years had to be euthanized this past Wednesday, I was devastated. I spent the morning visiting Peanut Butter, feeding him apples, rubbing his neck and trying to make him comfortable. While I was with him, we didn't have the final word from the veterinarian yet, but it was apparent to me that he was too sick to live comfortably. Peanut Butter had a disease which made his feet sore at the best of times and abscesses grow at the worst of times. This was the worst of times, and the infection spread to his leg bone. He lost the use of one of his front legs, and when you hear that a horse cannot survive with 3 legs, it is true. I have never seen something as upsetting as Peanut Butter trying to move without the use of his front leg.<br />
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</div><div style="text-align: center;"><span style="font-size: x-small;"><i>Peanut Butter wants you to know that he usually takes better pictures than this,</i></span><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><i>but this is the picture I took of him on Wednesday morning. Old, bedraggled, covered</i></span><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><i>in straw and dirt from laying too much but still so sweet and lovable. </i></span><br />
</div><br />
I was very close to Peanut Butter. When I was very young, my siblings and I played for hours in his field. He never cared which kids were out with him as long as no intimidating men were around (he strongly preferred females). He was very gentle with children. As I grew into an angsty teenager, Peanut Butter was my best friend. I spent countless hours with him, hugging him when I was sad and having my hug returned in a particularly wonderfully horse-y way. He would wrap his head and neck around my shoulders and lean on me in the most comforting way. He would nuzzle and nibble along my back, and basically just offered me the silent understanding I really needed during those tumultuous teenage days. We remained close friends, and I would be sure to visit him like he was a part of the family when I came home from college. In the spring, I looked forward to grooming him, as there is something intensely satisfying about pulling clumps of hair off of a horse. Maybe it was because I knew Peanut Butter was just so grateful for the assistance. You could almost hear him groan in pleasure like a dog being rubbed. Honestly, Peanut Butter's place in our family was more like a dog than a horse. He would beg for food with a plaintive whinny or, on occasion, escape his field and come onto the back porch to beg. I don't know how you could ever say no to his sweet, liquid horse eyes. What is it about horse eyes anyway? He loved cookies, bread, apples, beer and sugar cubes. He was gentle and beautiful, and I will miss him.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSSbF-skE_fDUwTZmR1_Oow6TXy8v2rt7FKWDVA8gblcJ3_waXRPMYWwGv-6Em8xMwHGSy5DsCk0iUJwG_SFhf_nyHzOkXZ5AYpJmkhWwCdqLVXxyFQj-P1x0NVkcN3ocXGv12gKawZ2W/s1600-h/1-17-10+045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSSbF-skE_fDUwTZmR1_Oow6TXy8v2rt7FKWDVA8gblcJ3_waXRPMYWwGv-6Em8xMwHGSy5DsCk0iUJwG_SFhf_nyHzOkXZ5AYpJmkhWwCdqLVXxyFQj-P1x0NVkcN3ocXGv12gKawZ2W/s320/1-17-10+045.jpg" /></a><br />
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I am grateful that I could bake to help me deal with this particular bad stuff. I don't like to talk when I am upset, and I need to do something to help me deal- these muffins helped me deal (as well as several other meals I have since prepared for my parents - cooking provides a serious distraction when I am upset). The spice mixture in these muffins makes them really unique. I never would have thought to add coriander to a spice muffin or quick bread. It is a lovely, floral addition. I don't really notice it individually, but it blends nicely with the other spices so these aren't your average banana muffins. I think I like this muffin best at breakfast with a schmear of cream cheese. My parents have enjoyed them as well for more of a light dessert. Peanut Butter would have loved them any which way he could get them as long as they came with an affectionate rub.<br />
<br />
Going Bananas Morning Muffins<br />
According to Eugenia Hall, "<i>With these around, there's no such thing as no time for breakfast.</i>" This recipe was featured in <b>Penzeys One</b>, Volume 2, Issue 6.<br />
<br />
1 2/3 cups mashed fully ripe bananas (4 or so medium)<br />
1/2 cup packed dark brown sugar <i>(I used light brown)</i><br />
1/2 cup white sugar<br />
3 T butter, melted and cooled<br />
1/4 cup milk <i>(I used half and half)</i><br />
6 T vanilla yogurt <i>(I used 0% vanilla Greek yogurt)</i><br />
1 T pure vanilla extract<br />
2 large eggs, lightly beaten<br />
2 cups unbleached flour<br />
1 t baking soda<br />
1/2 t salt <br />
1 t cinnamon<br />
1/2 t ground coriander<br />
1/4 t ground allspice<br />
1/4 t ground mace<br />
1/4 t ground nutmeg<br />
<br />
Preheat oven to 350 degrees. Lightly grease 12 regular sized muffin tins. In a medium bowl, blend the brown and white sugar together with a spoon. Add the cooled melted butter and stir into the sugar mix until fully absorbed. Add the milk, yogurt, eggs and vanilla to the bowl and stir until combined. Add the mashed bananas and stir well. In a separate bowl, combine the flour, baking soda, salt and spices and stir to combine. Add half of the flour mixture to the wet mixture and fold it in until it is just barely combined. Repeat with the remaining flour mixture, again stirring it in by hand until it is just barely combined; do not over-beat. Pour the batter into the prepared muffin pan; the tins will be almost completely full- do not panic. Bake at 350 degrees for 25-30 minutes or until done. Allow muffins to cool for a few minutes, run a knife or spatula around the edges gently and remove from pan. Let cool fully on a wire rack.Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com5tag:blogger.com,1999:blog-2256201063899645750.post-79747243785912271302010-01-12T16:19:00.000-05:002010-01-12T16:19:09.026-05:00Delicious Indian Basmati Rice with SpinachSo <a href="http://www.onekitchenonegirl.com/2010/01/best-christmas-gift-660-curries.html">I promised</a> another <a href="http://www.amazon.com/660-Curries-Raghavan-Iyer/dp/0761148558/ref=sr_1_1?ie=UTF8&s=books&qid=1263330790&sr=8-1"><i>660 Curries</i></a> recipe, and I am coming through on that promise right now. Since making the dal recipe I just posted and the rice dish I am telling you about today, I have made several more vegetarian Indian meals. I cannot talk enough about how much I have fallen in love with vegetarian Indian food. I must sound like a complete broken record. Think of me as a girl who just went on 3rd date with the guy she thinks she's gonna marry. That is how I feel. All gushy and happy and in love. Delicious food makes me all aquiver with excitement.<br />
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This rice dish was a lovely complement to the<a href="http://www.onekitchenonegirl.com/2010/01/best-christmas-gift-660-curries.html"> Masoor Pyaaz Dal</a>. It wasn't hard for me to throw together while I was fretting over the dal. I loved the very clear, explicit instructions that Raghaven Iyer gives in his <a href="http://www.amazon.com/660-Curries-Raghavan-Iyer/dp/0761148558/ref=sr_1_1?ie=UTF8&s=books&qid=1263330790&sr=8-1">book </a>for preparing perfect Basmati rice. In fact, I have used his method for cooking plain Basmati rice and been thrilled with the results. He even goes so far as to give different times based on electric or gas stove tops - so handy and informative! I felt comfortable making a slight addition to the rice, which was to include extra chopped, fresh spinach at the end of cooking to increase the vegetables in my meal. <br />
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Buttery Basmati Rice with Spinach and Onion (Palak Pulao)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQNZuGu1DY5VqoLess-d7sZLyla3zxURMX7lyuh3oV2NbS7UyDeWRM6T5H5l7HFqadZ5dwkjDoDcKvMxMS1B3COjNxHUpoAa4yzncdgNkeLs1pmfdGpG1P9aMJugf3gZ8JKcfV6sPGnnx/s1600-h/1-07-10+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
</div>from<a href="http://www.amazon.com/660-Curries-Raghavan-Iyer/dp/0761148558/ref=sr_1_1?ie=UTF8&s=books&qid=1263330790&sr=8-1"> <i>660 Curries</i> by Raghavan Iyer</a><br />
<br />
1 cup basmati rice<br />
2 tablespoons ghee<br />
1 teaspoon cumin seeds<br />
1 medium red onion, cut in half lengthwise and thinly sliced<br />
3 cups firmly packed fresh spinach leaves, well rinsed, patted dry, and<br />
coarsely chopped<br />
sea salt to taste (optional)<br />
<br />
Place the rice in a medium-sized bowl. Fill the bowl halfway with water, to cover the rice. Gently rub the slender grains through your fingers, without breaking them, to wash off any dust or light foreign objects (like loose husks), which will float to the surface. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now fill the bowl halfway with cold water and let it sit at room temperature until the grains soften, 20-30 minutes; drain.<br />
<br />
Heat the ghee in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish-brown, and smell aromatic, about 5-10 seconds. Then stir in the onion and add a handful of spinach. Lower the heat to medium and stir until the greens wilt, about 1 minute. Repeat until all the spinach has been added. Then cook the onion-spinach mixture until all the liquid has evaporated and the onion has turned soft and honey-brown, 15-20 minutes.<br />
<br />
Add the drained rice and toss it gently with the onion-spinach mixture. Pour in 1 1/2 cups cold water, and add the salt if desired. Stir the rice once to incorporate the ingredients. Raise the heat to medium-high and cook until the water has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes. Now (and ONLY now) stir once to bring the partially cooked layer from the bottom of the pan to the surface. Cover the pan with a tight-fitting lid and reduce the heat to the lowest possible setting. Cook for 8-10 minutes (8 for an electric burner, 10 for a gas burner). Then turn off the heat and let the pan stand on that burner, undisturbed, for 10 minutes.<br />
<br />
Remove the lid, fluff the rice with a fork, (I added an additional handful of chopped spinach here) and serve.Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com4tag:blogger.com,1999:blog-2256201063899645750.post-28876846195677829402010-01-11T10:00:00.001-05:002010-01-11T10:00:07.165-05:00The Best Christmas Gift: 660 Curries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIulwK8aoUyuhzeWGUIaPuGQfNDsIgn8Tt37sJ1L68LZ56RuJU7X_QpsyCuii33sjvozLpx3P_RQDJ-h_9ZVyD76RfPsqpw0Ve4jZxzhswCISEZoABnJkUUuqgY8M9oC6GKVQOSt68eum/s1600-h/1-07-10+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div>I am in love with a new (to me) cookbook: <a href="http://www.amazon.com/660-Curries-Raghavan-Iyer/dp/0761148558"><i>660 Curries</i> by Raghavan Iyer</a>. My <a href="http://thespicedlife.blogspot.com/">sister </a>gave me this book (and three others!!) for Christmas! How lucky am I? I have previously <a href="http://www.onekitchenonegirl.com/2009/11/overcoming-my-fear-of-indian-food.html">mentioned </a>my newly discovered obsession with vegetarian Indian food, and this book plays right into that obsession. The best part of <i>660 Curries</i> is that it lays the foundation for learning to cook Indian food. And trust me, I am in dire need of that foundation. I lamented to my boyfriend just how upside and backwards I feel in the kitchen while cooking Indian - a sensation to which I am totally unaccustomed! I just don't have that intuitive feel for it yet, but I am learning. Every dish I make gets easier and having Iyer's book as a handy reference is a great comfort. A happy bonus? I love <a href="http://www.raghavaniyer.com/">Raghavan Iyer's</a> writing style! He is so personable, and his passion for Indian cuisine is so apparent.<br />
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I knew immediately which dish I would be making first from this book after browsing for a few minutes: Red Lentils with a Caramel-Sweet Onion Sauce or Masoor Pyaaz Dal. How could I see the "caramel-sweet onion sauce" and not immediately want to eat it? Then when I actually read the recipe, Iyer commented that it was the perfect quick, easy dal to make for a weekday supper. Since I have so little experience with Indian food, a quick and easy dal seemed the right place to start. I was also inspired rather late in the day, and I had to run to an Indian grocery store for a few ingredients, so the quick time line was especially appealing. The best news? Iyer was honest when he said it was quick and easy! I managed to make it and the rice dish I ate with it in about an hour - not too bad considering my insecurities and inexperience.<br />
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Even better? The dal was creamy and delicious, with a sweet caramelized onion note. The spices were mild, but I could, of course, taste the cumin and cardamom (my first time with <a href="http://en.wikipedia.org/wiki/Cardamom">cardamom </a>- I had no idea those little pods were papery and not hard... I had a totally irrational fear of cracking them open to get to the seeds!). It paired perfectly with the rice dish (also from <i>660 Curries</i>) that I selected. Never fear, I will post that recipe too.<br />
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Thanks again to both my sister and Raghaven Iyer for opening a world of food to me!<br />
<br />
Red Lentils with a Caramel-Sweet Onion Sauce (Masoor Pyaaz Dal)<br />
from <a href="http://www.amazon.com/660-Curries-Raghavan-Iyer/dp/0761148558/ref=sr_1_1?ie=UTF8&s=books&qid=1263188508&sr=8-1"><i>660 Curries</i> by Raghaven Iyer</a><br />
<br />
1 cup skinned split brown lentils (salmon-colored in this form, masoor dal), picked over for stones<br />
1 t cumin seeds<br />
1 t rock salt (I subbed kosher salt)<br />
½ t cardamom seeds from green or white pods<br />
½ t whole cloves<br />
½ t black peppercorns<br />
3 or 4 fresh Thai, cayenne, or Serrano chiles, to taste, stems removed<br />
¼ cup ghee or canola oil<br />
1 large red onion, cut in half lengthwise and thinly sliced<br />
1 large tomato, cored and finely chopped<br />
½ t ground turmeric<br />
<br />
Place the lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the lentils are tender, 18 to 20 minutes.<br />
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While the lentils are cooking, combine the cumin seeds, rock salt, cardamom seeds, cloves, peppercorns, and chiles in a mortar. Pulverize the blend with the pestle, scraping the sides to contain the mixture in the center, to form a gritty, pulpy mass.<br />
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Heat the ghee in a large skillet over medium heat. Add the onion and the pulverized spice mixture. Stir once or twice. Then cover the skillet and cook, stirring occasionally, until the onion turns caramel-brown with a deep purple hue and the spices smell sweet, 20 to 25 minutes. (Meanwhile, when the lentils are tender, simply keep them warm, covered and over very low heat.)<br />
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Stir the tomato and the turmeric into the onion mixture and cook, uncovered, until the tomato softens a little, 2 to 4 minutes. (The tomato juices will deglaze the skillet, releasing the browned bits of onion and spices.)<br />
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Add the onion-tomato mixture to the dal, and stir once or twice. Simmer, uncovered, stirring occasionally, until the flavors mingle, 3 to 5 minutes. Then serve.<br />
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<br />
</div>Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com2tag:blogger.com,1999:blog-2256201063899645750.post-12035561297159068492010-01-07T11:13:00.002-05:002010-01-11T00:48:42.971-05:00Another Thumb's Up for Matzo ToffeeSee, I haven't forgotten that <a href="http://2dogsandagirl.blogspot.com/2009/12/belated-christmas-wishes.html">I promised you the recipes</a> for my Christmas treats. Here is the first of three!<br />
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I must say that I bookmarked a recipe for Matzo Toffee on <a href="http://noblepig.com/2009/04/03/whats-a-matzo-you.aspx">Noble Pig's blog</a> last spring during Passover. It took me quite awhile to finally make the decadent candy, and it was worth the wait.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_MrTxBGROJqeMYJhBiEi78SKGAsoIhAphF8DKfJyirbJyjq2-dAr-3zHi-ZA36Rs6U14Xr_gbkEUpNzfMRe_KZvnb5i7SK1ojPT9YBoWjYk_ilvF-Na1AwV388UjUfpzdCqHrse8iPm3/s1600-h/12-27+127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_MrTxBGROJqeMYJhBiEi78SKGAsoIhAphF8DKfJyirbJyjq2-dAr-3zHi-ZA36Rs6U14Xr_gbkEUpNzfMRe_KZvnb5i7SK1ojPT9YBoWjYk_ilvF-Na1AwV388UjUfpzdCqHrse8iPm3/s320/12-27+127.jpg" /></a><br />
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I can honestly say that this toffee flew off our holiday table. I made two full batches, and I was worried my parents were going to insist I make more. Fortunately Laura came home with some <a href="http://thespicedlife.blogspot.com/2009/12/family-recipes-butter-crunch-2-ways.html">similar toffee candy</a> that made our parents equally happy. The Matzo Toffee is sweet and crunchy, with a seriously appealing caramelized sugar edge. Of course, I had to gild the lily and add a <strike>little</strike> hefty sprinkle of sea salt to add that delicious salty contrast.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5y4wN29HVXKzu1U3f0HJINwI3TDyfstucYvNsLlJ9SEYPCTfjioHqZ7aC4r2rmY4Vx2kx4tOgaY6NPmXpLwiho_l7_A8a67v25kOvJDzlBLvKUizBQxrP9JJIjJk067cWttdWBm8Y1BKN/s1600-h/12-27+119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5y4wN29HVXKzu1U3f0HJINwI3TDyfstucYvNsLlJ9SEYPCTfjioHqZ7aC4r2rmY4Vx2kx4tOgaY6NPmXpLwiho_l7_A8a67v25kOvJDzlBLvKUizBQxrP9JJIjJk067cWttdWBm8Y1BKN/s320/12-27+119.jpg" /></a><br />
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</div>The other bonus about this recipe? It takes about 10 minutes to throw together. It was so delicious and so impressive on our holiday spread, and people had no idea how quickly I threw it together. A simple show stopper for any gift basket, I think this definitely needs to be included in your candy-making-repertoire.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_MrTxBGROJqeMYJhBiEi78SKGAsoIhAphF8DKfJyirbJyjq2-dAr-3zHi-ZA36Rs6U14Xr_gbkEUpNzfMRe_KZvnb5i7SK1ojPT9YBoWjYk_ilvF-Na1AwV388UjUfpzdCqHrse8iPm3/s1600-h/12-27+127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_MrTxBGROJqeMYJhBiEi78SKGAsoIhAphF8DKfJyirbJyjq2-dAr-3zHi-ZA36Rs6U14Xr_gbkEUpNzfMRe_KZvnb5i7SK1ojPT9YBoWjYk_ilvF-Na1AwV388UjUfpzdCqHrse8iPm3/s320/12-27+127.jpg" /></a><br />
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I used a box of matzo that was left over from Passover 2009 - I don't know if I should admit that or not, but the stuff doesn't seem to get stale (obviously the package was unopened until December when I made the candy). Thank you very much to Mary who provided me with the box!<br />
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<span style="font-size: small;"><b>Matzo Toffee</b></span><br />
<span style="font-size: small;"><i><b style="font-weight: normal;">adapted from <a href="http://noblepig.com/2009/04/03/whats-a-matzo-you.aspx">Noble Pig Blog</a> </b></i><br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfBzWG0gOTY9TqP8Ilk54MDN_zrTznqn2wWWiNOqMzLRmYORqY_Mlq9Nn_40u3lsj0bYhVfCcKbuRDxEGZq0PZi8B5k56reem2WNge-8QmohFf7UNZgxaScFJ9ejuuB8a8Z1uLsd3TA78/s1600-h/12-27+117.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfBzWG0gOTY9TqP8Ilk54MDN_zrTznqn2wWWiNOqMzLRmYORqY_Mlq9Nn_40u3lsj0bYhVfCcKbuRDxEGZq0PZi8B5k56reem2WNge-8QmohFf7UNZgxaScFJ9ejuuB8a8Z1uLsd3TA78/s320/12-27+117.jpg" /></a><br />
<span style="font-size: small;">4-6 sheets of matzo<br />
1 cup butter<br />
1 cup brown sugar, packed<br />
1/2 teaspoon vanilla extract<br />
12 ounces good quality chocolate or chocolate chips<br />
about 1 handful chopped, salted nuts</span><br />
<span style="font-size: small;">1-2 teaspoons good quality sea salt, to taste<br />
<br />
Line a baking sheet with parchment paper. Line the sheet with matzo, breaking extra pieces to fill in any spaces.<br />
<br />
In a heavy saucepan, melt butter and brown sugar together over medium heat. Stir until the butter is completely melted and beginning to boil. Continue to boil for 3 minutes, stirring constantly. Remove from heat and add vanilla.<br />
<br />
Working quickly, pour the mixture over the matzo, covering it completely with a heatproof spatula. Place the pan in a 350 degree oven and bake for 15 minutes. Make sure to keep an eye on it so it doesn't burn. <br />
<br />
Remove the pan from the oven and immediately cover the matzo with good quality chocolate or chocolate chips (I used Ghiradelli 60% cacao). Place back in the oven for 5 minutes or until the chocolate is melted. Remove from the oven and spread the chocolate evenly.<br />
<br />
Sprinkle the chocolate immediately with nuts and salt (I did one batch with cashews and one batch with almonds).<br />
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When the chocolate is completely dry, break into many pieces. I found it kept well for several days - at least 10 or so. </span>Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com1tag:blogger.com,1999:blog-2256201063899645750.post-87327142692835040512010-01-05T09:30:00.001-05:002010-01-11T00:49:54.476-05:00The Richest Baked Pasta Dish You'll Ever TryDo you have tons of winter squash around your house from this autumn's haul? I do, so I try to notice new and interesting winter squash recipes while I am browsing the internet. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKB2-2j5jtN82eTdRKQbJ58e98zQHhoxku8w-VUXHcmSwydTYg_K-geWRrwhPLOVjEeVWkSN2LeDiMHbeVsp_dZ-IbWXQ6foFW9byS_P4qzmIbLLAUEPtUBsscQ5aY0rINhY3jUkigg9Hj/s1600-h/12-27+042.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421226126093449298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKB2-2j5jtN82eTdRKQbJ58e98zQHhoxku8w-VUXHcmSwydTYg_K-geWRrwhPLOVjEeVWkSN2LeDiMHbeVsp_dZ-IbWXQ6foFW9byS_P4qzmIbLLAUEPtUBsscQ5aY0rINhY3jUkigg9Hj/s320/12-27+042.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>A couple months ago, I bookmarked a recipe that I read about on <a href="http://www.grumpyshoneybunch.com/2009/11/butternut-squash-pasta-cheese-bacon-and.html">Shelby's blog, The Life and Loves of Grumpy's Honeybunch</a> for <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=592277">Roasted Butternut Squash and Bacon Pasta</a>. The picture on her blog tempted me, and I knew I would be throwing this recipe together ASAP for dinner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-sfkw2mYOPhf7V8m9YBYknP8bHxtVrHu7ApxkKpISk08WdvUaTA5GtDCG6PfmfvdFAdohmsOeSI6nBMzrBOp7OKksvusejVWequzOShhJA8si8Dc5JQUXwfzMjFuVTj8W01iwOVFxrdh/s1600-h/12-27+047.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421226134777282706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-sfkw2mYOPhf7V8m9YBYknP8bHxtVrHu7ApxkKpISk08WdvUaTA5GtDCG6PfmfvdFAdohmsOeSI6nBMzrBOp7OKksvusejVWequzOShhJA8si8Dc5JQUXwfzMjFuVTj8W01iwOVFxrdh/s320/12-27+047.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
When I finally got around to making the recipe, I wasn't disappointed. The butternut squash roasts into a creamy, caramelized treat. The rosemary is a fragrant addition that truly complements the sweet butternut squash. Similarly, the bacon is the perfect salty counterpart to all that sweetness. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdo5bl8k6qgMPvYOhhoefGxcOypX8oKmdC3ccS7t4CelxClyPS051mTGyKWObnsae_vflw4oeGxKEa3ArBis8c3rkIlHc75yX2V9L29q2whPucICsnMg0VJ4Ni4x0ahIop08ZjYIrSmu8k/s1600-h/12-27+036.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421226109159670514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdo5bl8k6qgMPvYOhhoefGxcOypX8oKmdC3ccS7t4CelxClyPS051mTGyKWObnsae_vflw4oeGxKEa3ArBis8c3rkIlHc75yX2V9L29q2whPucICsnMg0VJ4Ni4x0ahIop08ZjYIrSmu8k/s320/12-27+036.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>I will be honest and admit that this dish came out a little rich for me. I ate one bowl of it, and then I was done. I couldn't eat any leftovers, and I gave most of the pasta to my parents. My mom loved this dish. Even though I couldn't eat more than one serving, I think this is still a worthwhile recipe. I think I might back off on the bacon - maybe cut it in half - and serve it as a side dish instead of a main course.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBTk8xUZbiYygWxDdlsF494y3aJgHoJycABmrynhzTIOkJ4o04ScWrtw2RdbNTzVBjYkqaHo2EiZL51GNL7wyjfn24AtduCePQZqELZg0T9QmiIdDsFPBmKC4RzBJ5TrdoE2DIYlUE8gx/s1600-h/12-27+040.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421226120001002594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBTk8xUZbiYygWxDdlsF494y3aJgHoJycABmrynhzTIOkJ4o04ScWrtw2RdbNTzVBjYkqaHo2EiZL51GNL7wyjfn24AtduCePQZqELZg0T9QmiIdDsFPBmKC4RzBJ5TrdoE2DIYlUE8gx/s320/12-27+040.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=592277">Roasted Butternut Squash and Bacon Pasta</a><br />
<img alt="" border="0" height="3" src="http://find.myrecipes.com/recipe/i/hex/clear.gif" width="1" /><br />
from <span style="font-style: italic;">Cooking Light</span>, March 2004<br />
<br />
Mini penne pasta works well in this dish since it's about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.<br />
<img alt="" border="0" height="15" src="http://find.myrecipes.com/recipe/i/hex/clear.gif" width="1" /><br />
<img alt="" border="0" height="13" src="http://find.myrecipes.com/recipe/i/hex/clear.gif" width="1" /><br />
<span style="line-height: 16px;"> 3/4 teaspoon salt, divided<br />
1/2 teaspoon dried rosemary<br />
1/4 teaspoon freshly ground black pepper<br />
3 cups (1-inch) cubed peeled butternut squash<br />
Cooking spray<br />
6 sweet hickory-smoked bacon slices (raw)<br />
1 cup thinly sliced shallots<br />
8 ounces uncooked mini penne (tube-shaped pasta) <span style="font-style: italic;">(I used Barilla Plus mini penne and only used 5 oz of dry pasta)</span><br />
1/4 cup all-purpose flour<br />
2 cups 2% reduced-fat milk<br />
3/4 cup (3 ounces) shredded sharp provolone cheese<br />
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese<br />
<br />
</span> <br />
Preheat oven to 425°.<br />
Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.<br />
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.<br />
Cook pasta according to the package directions, omitting salt and fat. Drain well.<br />
Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.<br />
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Yield: 5 servingsJosiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com2tag:blogger.com,1999:blog-2256201063899645750.post-82272861720000095712010-01-02T08:47:00.001-05:002010-01-11T00:51:01.745-05:00A New Year? It's Time for a New Meatloaf!Okay, I admit the title is a little weird, but what the heck! 2010 could be the year of the meatloaf - and why not start the new year off with a bang? This dish could soon become a favorite at your house. It takes a familiar dish and turns it completely upside down by adding delicious Southeast Asian flavors. You end up with a tender, moist meatloaf that is light but incredibly flavorful. It was the perfect healthy meal to wake up my taste buds and get me out of a winter funk.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwjo7WOTcBrWMnJOxGsRJ-xkuIdK1enuKjHN9jIYfaLcPsgLzqBsmCOfpoD-j52aVKRVJS4wC-ow1lWqBHV9bBYbEqBzK2ORhr6zWjocpwX3uror1Xqeu0MEbX19S4dvkBE-Fm7HCwVN01/s1600-h/12-27+010.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421219833306679186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwjo7WOTcBrWMnJOxGsRJ-xkuIdK1enuKjHN9jIYfaLcPsgLzqBsmCOfpoD-j52aVKRVJS4wC-ow1lWqBHV9bBYbEqBzK2ORhr6zWjocpwX3uror1Xqeu0MEbX19S4dvkBE-Fm7HCwVN01/s320/12-27+010.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
I originally found <a href="http://thespicedlife.blogspot.com/2009/11/cha-dum-vietnamese-meat-loaf.html">the recipe for Vietnamese Meatloaf on my sister's blog, The Spiced Life.</a> I think her results were a little mixed, but her review enabled me to make some changes along the way that made my results delicious. I decided to use ground turkey for my meatloaf, and I was thrilled with the results. I often find ground turkey a little on the icky side - just something about the taste that I need to cover up or improve on - and the ingredients in this meatloaf perfectly camouflaged that icky-ness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4cZfGLj-KwC_qd7UtqYw8HAjZzdBIV-DYdd3O4uhkiniXbceNUtOY_RI_jdBAwk7DCqTHLOUXnsK-71LrR-QyrVxIR8FPohsXvuAfg5KlVjD2ESkToLlehrZ2XHlF-dj-evnt1eK-nmC/s1600-h/12-27+008.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421219826019202434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4cZfGLj-KwC_qd7UtqYw8HAjZzdBIV-DYdd3O4uhkiniXbceNUtOY_RI_jdBAwk7DCqTHLOUXnsK-71LrR-QyrVxIR8FPohsXvuAfg5KlVjD2ESkToLlehrZ2XHlF-dj-evnt1eK-nmC/s320/12-27+008.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>The carrots and onion also kept the meatloaf moist, which is really important when using turkey. I also have to say that this meatloaf would not be nearly as enjoyable without the nuac cham on the side as Laura suggested. I more or less doused my meatloaf with nuac cham, which I had used to marinate a simple salad of sliced carrots, radishes and onions. The salad alongside the meatloaf was amazing, all covered in the tangy, sweet, salty nuac cham "dressing".<br />
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Visit Laura's blog for<a href="http://thespicedlife.blogspot.com/2008/01/bun-bo-shao-vietnamese-sirloin-served.html"> instructions on how to make nuac cham </a>to your taste (I like mine a little chili-garlic paste added in!).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-TWdf6LR818aeJUPCUKAp50I7bsqM8YRIJ380PuztkbUtfJoL6-YrNbEAPOfXJzWJkhc0_Xw-tYkSxLT7deLqpy7_Cwejj0AgcowaK8BmGk8xmmaPEgMssHrUaPTyxCt85OVWEgtnR9v/s1600-h/12-27+004.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421219816678444946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-TWdf6LR818aeJUPCUKAp50I7bsqM8YRIJ380PuztkbUtfJoL6-YrNbEAPOfXJzWJkhc0_Xw-tYkSxLT7deLqpy7_Cwejj0AgcowaK8BmGk8xmmaPEgMssHrUaPTyxCt85OVWEgtnR9v/s320/12-27+004.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<span style="font-weight: bold;">Cha Dum (Vietnamese Meat Loaf)</span><br />
Adapted from <a href="http://thespicedlife.blogspot.com/2009/11/cha-dum-vietnamese-meat-loaf.html">The Spiced Life</a> and Nancie McDemott<br />
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8 oz ground turkey<br />
1 1/2 oz dried rice vermicelli (or try mung bean threads)<br />
2 T finely chopped shallots or red onions<br />
1 T minced garlic<br />
1/4 cup shredded carrots<br />
1 T fish sauce<br />
1 T superior dark soy sauce (if you don't have this ingredient, try adding 1.5 T of fish sauce and 1 T of brown sugar)<br />
1-2 T chili garlic sauce (to taste)<br />
1 beaten egg<br />
small handful of chopped cilantro, 1 T reserved for sprinkling<br />
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Preheat the oven to 375 F. Set aside a small baking dish.<br />
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Place the rice vermicelli in a bowl and pour hot water over them. Leave them to soak until pliable, 10-20 minutes. When they are pliable, drain them and then place them on a cutting board and roughly chop them. Set aside in a large bowl. Add to that the carrots, onions and garlic. Add the meat and mix with your hands until the ingredients are roughly but evenly distributed (i.e., do not over mix). Add the egg, fish sauce, soy sauce, chili garlic paste, and cilantro and mix again with your hands until the ingredients are evenly distributed. Do not over mix.<br />
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Shape the meat mixture into a round on the baking dish. Bake until it is firm, fragrant and cooked through, 30-40 minutes. Let the meat loaf cool for 10 minutes in its pan, and then transfer to a serving platter. Serve with fresh veggies, such as romaine lettuce, tomatoes, cucumbers, radishes and carrots, and nuoc cham. Garnish with reserved cilantro.<br />
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Serves 2<script type="text/javascript">
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</script>Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com0tag:blogger.com,1999:blog-2256201063899645750.post-6455019707139652182009-12-30T20:07:00.003-05:002010-01-11T00:51:28.681-05:00Delicious (and Easy) Bean BurgersWe have a restaurant in Columbus, <a href="http://www.thenorthstarcafe.com/index.html">Northstar Cafe</a>, that makes the most amazing vegetarian burgers. The burgers are meaty without having meat, full of rich smoky undertones and delicious <a href="http://en.wikipedia.org/wiki/Umami"><span style="font-style: italic;">umami </span></a>flavor. I have absolutely no idea how <a href="http://www.thenorthstarcafe.com/index.html">Northstar </a>manages to create such an amazing vegetarian alternative to a hamburger. I still haven't figured out how to recreate it at home, but I do like to play around with other vegetarian burgers. Most recently, I noticed a recipe that Joe posted on his blog, <a href="http://desertculinary.blogspot.com/">Culinary in the Country</a>, for <a href="http://desertculinary.blogspot.com/2005/05/bean-burgers-with-spicy-guacamole.html">Bean Burgers with Spicy Guacamole</a>. I was intrigued by the addition of cornmeal to the bean mixture. I wondered if this could be part of the solution to the <a href="http://www.thenorthstarcafe.com/index.html">Northstar Cafe</a> recipe mystery. Alas, I don't think it is the missing ingredient, but these burgers were delicious nonetheless.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8FnhkAhhThNOhUTYRy1tr0I75zsO9vwYQiRd3fu9Q3Q-rT1gU7E3aTS9L7TEtxy_3r59-zW7dMyOYhT07OToVCJPpI19cR_HEhHkSVTNpFw2PwFPwVGGIqFWpBlp7PotozMx3DjZv8TS/s1600-h/12-27+063.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420093702844459858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8FnhkAhhThNOhUTYRy1tr0I75zsO9vwYQiRd3fu9Q3Q-rT1gU7E3aTS9L7TEtxy_3r59-zW7dMyOYhT07OToVCJPpI19cR_HEhHkSVTNpFw2PwFPwVGGIqFWpBlp7PotozMx3DjZv8TS/s320/12-27+063.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
The patties were very easy to throw together. I didn't have any avocados so there was no spicy guacamole on my burgers. I do think that the guacamole would be a perfect accompaniment to these bean patties. My burgers were spicy because I cooked my pinto beans with lots of dried jalapenos, coriander and dried onion. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-2aj_rA8BGNK9ta9ZvvKySfmV4-cL1is9jpbrBbNte42JCvQnnk24Xo6OROy1vvoyzpvBCQIwx11l0y1gFsCd3bxgFziZuFrVQ70IoDUayxpeCexuztZbHx9ca02E9AF16WCA4P6yFQw/s1600-h/12-27+061.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420093694819815666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-2aj_rA8BGNK9ta9ZvvKySfmV4-cL1is9jpbrBbNte42JCvQnnk24Xo6OROy1vvoyzpvBCQIwx11l0y1gFsCd3bxgFziZuFrVQ70IoDUayxpeCexuztZbHx9ca02E9AF16WCA4P6yFQw/s320/12-27+061.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
I ate it on a toasted English muffin with pepper-jack cheese and salsa. My burger did fall apart once I bit into the bun, but it still tasted great. I served the burgers with a lime juice based slaw, similar to the recipe I posted <a href="http://2dogsandagirl.blogspot.com/2008/01/first-of-many-mexican-inspired-meals.html">here</a>. The recipe was very easy to cut in half, and I was able to make a few simple adjustments based on what I had on hand. I will definitely make these burgers again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvBl2wkTzw5kKGcouAF7CTHXO38lX5U7J7n0NQU6Mr_BjFt8n0FoB6e7IoBr51j-Wpb_IL0P171K1PXVTRMzP887qWcZ9EJi15UyUbAt1fZ_-dsEItsoomN9ru0VevwHgCyX1SQh2t_0Q/s1600-h/12-27+054.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420093688758717218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvBl2wkTzw5kKGcouAF7CTHXO38lX5U7J7n0NQU6Mr_BjFt8n0FoB6e7IoBr51j-Wpb_IL0P171K1PXVTRMzP887qWcZ9EJi15UyUbAt1fZ_-dsEItsoomN9ru0VevwHgCyX1SQh2t_0Q/s320/12-27+054.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<a href="http://desertculinary.blogspot.com/2005/05/bean-burgers-with-spicy-guacamole.html">Bean Burgers<br />
adapted from Culinary in the Country<br />
</a><br />
1/4 cup cooked brown rice<br />
2 tablespoons extra-virgin olive oil, divided<br />
1/4 cup chopped onion<br />
1 garlic clove, minced<br />
1 1/4 cups cooked pinto beans, drained<br />
1/2 teaspoon smoked paprika<br />
1/4 teaspoon toasted cumin seeds, ground<br />
3 tablespoons chopped fresh cilantro<br />
1/4 cup cornmeal, divided (I used blue cornmeal!)<br />
salt and fresh ground black pepper<br />
2 burger buns<br />
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<span style="font-weight: bold;">To prepare the burgers</span><br />
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In a medium non-stick skillet, heat 1 tablespoon oil over medium heat. Stir in onion and garlic - cook until until soft and fragrant, about 3 minutes. Stir in beans, paprika and cumin - cook for 1 minute, stirring. Using a potato masher or fork, mash the beans to a coarse paste.<br />
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Scoop the mixture out into a bowl and let cool slightly. Stir in cooked brown rice, cilantro and 1 1/2 tablespoons cornmeal - season with salt and fresh ground black pepper.<br />
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Evenly divide the mixture into 2 portions, forming each into a patty. Coat both sides of the patties with the remaining cornmeal, then place each onto a plate. Place into the refrigerator and chill for 20 minutes.<br />
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In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add burgers to skillet and cook about 3-4 minutes per side, until lightly browned. Serve with pepper-jack cheese and salsa.<br />
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Makes 2 servings.Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com0tag:blogger.com,1999:blog-2256201063899645750.post-76566648163253523812009-12-28T19:37:00.004-05:002010-01-11T00:52:01.934-05:00Belated Christmas Wishes!<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpcL4hcuqIEcwOff2kMClDFIX14R0isOAt7Ds44iynDH8eZnFkiQtM7OeqJl5qC8Jn0Sefr7d1OJ6HnzNsUjq1U0AgBernkZbJxTPBISIz3we1Vbx5tIjsHXOGM3GiTrkwZSJqGmLZF_6/s1600-h/12-27+092.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420083746941064610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpcL4hcuqIEcwOff2kMClDFIX14R0isOAt7Ds44iynDH8eZnFkiQtM7OeqJl5qC8Jn0Sefr7d1OJ6HnzNsUjq1U0AgBernkZbJxTPBISIz3we1Vbx5tIjsHXOGM3GiTrkwZSJqGmLZF_6/s320/12-27+092.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-family: lucida grande; font-size: 180%;"><span style="color: #006600; font-style: italic; font-weight: bold;">Merry Christmas and Happy New Year! </span><br />
</span><br />
</div><br />
I know I am arriving late to the party, but I really want to post these pictures before the magic of Christmas is gone :) (I will post recipes soon, I promise!) The past 3 weeks have been a whirlwind for me. I have spent a ton of time in the kitchen with my Mom baking (and my Dad lurking around to sample) and a ton of time with my entire family. I got to see my Aunt and Uncle from New York, my Great Aunt from West Virginia and her family, all of my siblings and their families, and lots of time with my parents. Of course, in the midst of it all I caught a horrible cold but it is much better than the flu that took me out for over 2 weeks last Christmas. I have had many ups and downs over the past year, but I am comforted and reassured knowing that I have so many people who love me and worry about me. I hope your holidays were filled with just as much chaos, love, joy and food as mine were!<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LC8_bjua4ILCrwJzcUxev6byWxlnBKGC14FYFjtftLWwm4D6J17gF9nduaQmo5PTtQioWDepajowe6t0kjxjeXsc2dd8zSvgZSrbB_m8KMQEMcYBeu_JHDB3wyP0qj7OBL1gJaI37Nz6/s1600-h/12-27+127.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420084909628374130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LC8_bjua4ILCrwJzcUxev6byWxlnBKGC14FYFjtftLWwm4D6J17gF9nduaQmo5PTtQioWDepajowe6t0kjxjeXsc2dd8zSvgZSrbB_m8KMQEMcYBeu_JHDB3wyP0qj7OBL1gJaI37Nz6/s320/12-27+127.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-style: italic;">Almond Chocolate Toffee Motzoh </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7ovxv-yO6JzvTGKMSNcXno8jE2ccAUf2f3ZsAfNv0-cpgUfpNn4e5joltXWv8qzAB10tG46yBKnxttfTqafobKam_Cn84HabDh8DKh20X5DoQ8vWAVv9nKJkwtfNdRF9zR4NZvJW2kEZ/s1600-h/12-27+119.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420084901513210162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7ovxv-yO6JzvTGKMSNcXno8jE2ccAUf2f3ZsAfNv0-cpgUfpNn4e5joltXWv8qzAB10tG46yBKnxttfTqafobKam_Cn84HabDh8DKh20X5DoQ8vWAVv9nKJkwtfNdRF9zR4NZvJW2kEZ/s320/12-27+119.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-style: italic;">Cashew Chocolate Toffee Motzoh</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOj8QfphcoWSYUolFAp29waB776MJjb2Dsuax0WQybY_sSD6HbgjPQHuSmeJIPOppU20aUfmmyqd9VHaolo7gwQqHT_1WAHpx73Kxe-Pao6Ux-ajW6xldEHlk_Ghkt9YjSh0D0TGFcBGBj/s1600-h/12-27+110.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420084892570994850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOj8QfphcoWSYUolFAp29waB776MJjb2Dsuax0WQybY_sSD6HbgjPQHuSmeJIPOppU20aUfmmyqd9VHaolo7gwQqHT_1WAHpx73Kxe-Pao6Ux-ajW6xldEHlk_Ghkt9YjSh0D0TGFcBGBj/s320/12-27+110.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-style: italic;">Santa bringing the window-pane candy</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gCUn7OCr7glX7DVf3Hncndize0UR6k9nGLl_1nwT_niHmfaQy3Q2UFqDmon-b3NXcdOE2ALnLU3IxuxEPc7CzbMOnz07FIPtCFO27sb8tDa1elNzPuxaMnVxetbmS-9LToFM4Q4JMjX0/s1600-h/12-27+107.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420084889114451314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gCUn7OCr7glX7DVf3Hncndize0UR6k9nGLl_1nwT_niHmfaQy3Q2UFqDmon-b3NXcdOE2ALnLU3IxuxEPc7CzbMOnz07FIPtCFO27sb8tDa1elNzPuxaMnVxetbmS-9LToFM4Q4JMjX0/s320/12-27+107.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-style: italic;">Window-Pane Candy</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiski_mNmK_fqMqVvNZekSkg2CDuFBPwpI6LsCBbfjcHonBHrN2b71WgmUWdCkAj-gVY8jM2yqFTOLb5bMo-pFaEJ2K_6o6LpfOXWChOv1qiIoHJkc_a_pnfBQR8LCscyJ8legl8lurdiXa/s1600-h/12-27+085.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420083736656596450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiski_mNmK_fqMqVvNZekSkg2CDuFBPwpI6LsCBbfjcHonBHrN2b71WgmUWdCkAj-gVY8jM2yqFTOLb5bMo-pFaEJ2K_6o6LpfOXWChOv1qiIoHJkc_a_pnfBQR8LCscyJ8legl8lurdiXa/s320/12-27+085.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-style: italic;">Window-Pane Candy cooling (with pizelles) </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMITrrSovqeKIM6Ss_Es8T7sFQTIsZrDpUwfQdstTkYVEyJtf981MRr9NrwX80ykBDbRHdPaX3TmAsOxc7ngqNtNATnj6j7IVFstroXhJKPgahq9XC9Jxa2JwOCn8YCPvSD2WwUvF1ZRQ/s1600-h/12-27+076.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420083734366291794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMITrrSovqeKIM6Ss_Es8T7sFQTIsZrDpUwfQdstTkYVEyJtf981MRr9NrwX80ykBDbRHdPaX3TmAsOxc7ngqNtNATnj6j7IVFstroXhJKPgahq9XC9Jxa2JwOCn8YCPvSD2WwUvF1ZRQ/s320/12-27+076.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><span style="font-style: italic;">Cashew Brittle with Fleur de Sel</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ohW0kQ0DeMK5hdXsBqiPfxHMUZqitEogDdWGMj1u3MSbJPWHN6w1WW7IS38LFl1c16R3GgXpYbTOEvRt0iGgDgV0PBywJTnpUEC-3fzVVjrJ54r-fmC-rWd9hmhKmYXOHxgz8L72vg9V/s1600-h/12-27+068.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420083726510272338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ohW0kQ0DeMK5hdXsBqiPfxHMUZqitEogDdWGMj1u3MSbJPWHN6w1WW7IS38LFl1c16R3GgXpYbTOEvRt0iGgDgV0PBywJTnpUEC-3fzVVjrJ54r-fmC-rWd9hmhKmYXOHxgz8L72vg9V/s320/12-27+068.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-style: italic;">Mom breaking up window-pane candy</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_tRiu_CeR4SkxL2V-_5SgYbQ3h-w4gZZGmpMULaoUqmyoVLmDRNTIHlAtSVY9UdJRhXwmZtD_xjRTuNmSEX6sX_74c3YjIJtEfo7PQTVPjzVOsB5KjeVPsyDNN0bCqLScbCELmAVeRji/s1600-h/12-27+102.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420083750719033938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_tRiu_CeR4SkxL2V-_5SgYbQ3h-w4gZZGmpMULaoUqmyoVLmDRNTIHlAtSVY9UdJRhXwmZtD_xjRTuNmSEX6sX_74c3YjIJtEfo7PQTVPjzVOsB5KjeVPsyDNN0bCqLScbCELmAVeRji/s320/12-27+102.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><span style="font-style: italic;">Window-Pane Candy </span><br />
<span style="font-style: italic;">(I couldn't decide which picture I liked best!)</span><br />
</div>Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com1tag:blogger.com,1999:blog-2256201063899645750.post-20627878229728156112009-12-27T19:05:00.007-05:002010-01-11T00:54:21.835-05:00I have a Reputation.Apparently my love of food is so obvious that people who know me for entirely non-food-related-reasons still know me as a food lover. Most recently, a friend, who I know only through the internet for fantasy football reasons, offered to share a family recipe with me. He said that I would be amazed at how a simple marinade could transform a cut of meat. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZME7CtkTKa_Ncw-pl0IzKocNGKMjogeOFUyOiJ0D7gQEsLp03mEZqMxxCCrC4oqxR1jKiE54weWtrC82D6hrfhyphenhyphenJlq5sgt7rsfNLjzV1sTaprLGoJU6ax2KK2aMlMmlmV0SGhdAQNQ2gt/s1600-h/11-17+089.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420077839401122770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZME7CtkTKa_Ncw-pl0IzKocNGKMjogeOFUyOiJ0D7gQEsLp03mEZqMxxCCrC4oqxR1jKiE54weWtrC82D6hrfhyphenhyphenJlq5sgt7rsfNLjzV1sTaprLGoJU6ax2KK2aMlMmlmV0SGhdAQNQ2gt/s320/11-17+089.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
It just so happened that in the next week or so after this conversation, I noticed bison flank steak on sale at Whole Foods. I happen to love bison, and flank steak is a wonderfully healthful, flavorful cut, so I decided to try it out. As luck would have it, the recent marinade conversation popped into my head, and I whipped it up in no time with mostly pantry ingredients. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASXrx9e9XhWkauzy5MpGbtAkuUMMypu4f-kppzaqJa3d6b2U__HLFQvwOilwjglT-7qB7hsxWQocKOaVZzEfqW-9MS_fao2PTPS3UR32rX4mlqXIgeYafIc0hYYrtwbJ73-zN6qzfSPww/s1600-h/11-17+080.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420077828708053970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASXrx9e9XhWkauzy5MpGbtAkuUMMypu4f-kppzaqJa3d6b2U__HLFQvwOilwjglT-7qB7hsxWQocKOaVZzEfqW-9MS_fao2PTPS3UR32rX4mlqXIgeYafIc0hYYrtwbJ73-zN6qzfSPww/s320/11-17+080.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
I let my steak marinate in the delicious salty-sweet mixture for about 18 hours. The bison was delightfully tender and kissed with flavor throughout each bite. I cooked my steak to medium-rare (I probably should have cooked it even a tiny bit rarer). <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5B2sBDiRq9xBkTBHUZxyuQlNXbIxxL4NqMLsWXRwdUgeRnYH0v-WlWFL2utyxQVa5OXmGFXG52TBvR1dcvZyj9mzsQ9v8bj4UD__gjDzywYoVBswYMRHIXNkl_kyjALnybaU5BxZTtzK/s1600-h/11-17+078.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420077820253945970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5B2sBDiRq9xBkTBHUZxyuQlNXbIxxL4NqMLsWXRwdUgeRnYH0v-WlWFL2utyxQVa5OXmGFXG52TBvR1dcvZyj9mzsQ9v8bj4UD__gjDzywYoVBswYMRHIXNkl_kyjALnybaU5BxZTtzK/s320/11-17+078.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">Can you identify this green? </span> <br />
<span style="font-style: italic;">No idea what it is called, but it tastes delicious!</span> <br />
</span><br />
</div><br />
As the steak rested, I sauteed up a big pile of mushrooms, green onions and some type of tasty green from the farmers' market. I sliced the steak against the grain and piled it atop the mushroom-greens saute. It was the perfect healthy, quick meal. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsC80Wxikc7BgHSjgjSv4dBgdtb-Ge-SxAnUfEcZTaK2kAwEV5O8uecah4-5gx63BDzVDgwyBzZIn4wKLVfLGT8VEYiRPn_B5BRHaqSGQf9Hclmk5rsZu81XBZbcikzg6kEtV5224C_6eo/s1600-h/11-17+084.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420077831979677570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsC80Wxikc7BgHSjgjSv4dBgdtb-Ge-SxAnUfEcZTaK2kAwEV5O8uecah4-5gx63BDzVDgwyBzZIn4wKLVfLGT8VEYiRPn_B5BRHaqSGQf9Hclmk5rsZu81XBZbcikzg6kEtV5224C_6eo/s320/11-17+084.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
I am sending this post along to <a href="http://lyndasrecipebox.blogspot.com/">Lynda of Lynda's Recipe Box </a>who is hosting <a href="http://lyndasrecipebox.blogspot.com/2009/12/family-recipes-memories-of-family-food.html">December's Family Recipes Event</a> since it is a family recipe that was passed on to me by a friend. This event has been hosted by <a href="http://thespicedlife.blogspot.com/">The Spiced Life</a> and <a href="http://www.grumpyshoneybunch.com/2007/12/family-recipes.html">The Life and Loves of Grumpy's Honeybunch</a> in the past. I highly recommend checking out <a href="http://lyndasrecipebox.blogspot.com/">Lynda's site</a> so you can catch the round up of recipes at the end of the month. I am sure there will be lots of holiday recipes to tempt you (and me!). <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmAqjOMo6XcvTBVCmDX7MVNJpBjl1h8j1rvx6_quKFI1l-Gf_XmZU8wyYRYUf0oCvPeUcL5O1n3WHDE4TIs_gXMX8Gxj7LREaVgxh99W3Mcg9qLlz3jteAk54q30FwLh9-TOKDHxM0EDi/s1600-h/Family+Recipes+Logo.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420077960212885026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmAqjOMo6XcvTBVCmDX7MVNJpBjl1h8j1rvx6_quKFI1l-Gf_XmZU8wyYRYUf0oCvPeUcL5O1n3WHDE4TIs_gXMX8Gxj7LREaVgxh99W3Mcg9qLlz3jteAk54q30FwLh9-TOKDHxM0EDi/s320/Family+Recipes+Logo.jpg" style="cursor: pointer; display: block; height: 319px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
I hope you had a Merry Christmas and whatever else you celebrate! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-dm0C9c-r7RzX9r_hRDre4eRb2lh9NKn_cQFvV1dKm_s5RPq_di61FUw-zoOo7VkcyHI9Dp_rNLscP3mcaEGi47ft9oywf9Iv3KzL2g82_B3hyphenhyphenJR25hUh3LNK5jGgY_-y5xgKDw2XIygG/s1600-h/11-17+075.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420077809952737298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-dm0C9c-r7RzX9r_hRDre4eRb2lh9NKn_cQFvV1dKm_s5RPq_di61FUw-zoOo7VkcyHI9Dp_rNLscP3mcaEGi47ft9oywf9Iv3KzL2g82_B3hyphenhyphenJR25hUh3LNK5jGgY_-y5xgKDw2XIygG/s320/11-17+075.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
Paul's Aunt's Steak Marinade <br />
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1 green onion, chopped <br />
1/4 cup soy sauce <br />
1 1/2 teaspoon powdered sugar <br />
1 teaspoon garlic powder <br />
2 teaspoons honey <br />
2 tablespoons vinegar (I used cider)<br />
3 tablespoons oil (vegetable or olive)<br />
Mix all ingredients in a large resealable bag; add flank steak and marinate for several hours.Josiehttp://www.blogger.com/profile/04225094735980337422noreply@blogger.com1