tag:blogger.com,1999:blog-59709285484447579412024-03-01T20:05:12.001-05:00mrs harding cooksAngiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.comBlogger168125tag:blogger.com,1999:blog-5970928548444757941.post-46971988270981487202013-07-22T15:30:00.000-04:002013-08-26T08:00:21.942-04:00Gifford's Campfire S'mores Ice Cream Recipe<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_xhhHC8Idy3G5aNa4KANvZfsvk9Cmg7i9bXfCr9CasHPmYFTS67z7B0RNCU9ncGToFDXNUdqmwsSqS9DrO3-DEYQ2AoKfUNFjBh44xvgxN2Yz75i8yQnrvXU_sCN18lJ845y94BsGB7E/s1600/campfiresmores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_xhhHC8Idy3G5aNa4KANvZfsvk9Cmg7i9bXfCr9CasHPmYFTS67z7B0RNCU9ncGToFDXNUdqmwsSqS9DrO3-DEYQ2AoKfUNFjBh44xvgxN2Yz75i8yQnrvXU_sCN18lJ845y94BsGB7E/s1600/campfiresmores.jpg" /></a></div>
<br />
My search for a copycat recipe of the <a href="http://giffordsicecream.com/flavors/retail-locations/campfire-smores/">s'mores ice cream</a> we had in Maine was renewed when I found a carton of it at our local Fairway market. I bought it on the Fourth of July and we devoured it in a couple days. The thing about this ice cream was that it didn't have chunks of graham crackers in it (prone to getting soggy over time), the ice cream base itsself was graham cracker flavored. In searching online it was hard to find a s'mores ice cream recipe with a graham ice cream base; most of them had chocolate ice cream, or vanilla with s'mores mix-ins.<br />
<br />
I found a graham cracker ice cream <a href="http://www.attunefoods.com/blog/2013/05/graham-cracker-desserts-chocolate-chunk-graham-cracker-ice-cream/">recipe</a> and tried it out. It was a HUGE flop. The worst ice cream I've ever made. Seriously, it wasn't even like ice cream. It used too much milk to cream, didn't have eggs in it, and it came out icy and froze really hard so it couldn't even be scooped. It was terrible and we had to throw it out. <span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">The search continued!</span><br />
<br />
I learned from the first failure that I needed a recipe with a cooked custard base to yield a more creamy ice cream that could stand up to the graham cracker crumbs. I did some research, comparing and contrasting lots of graham ice cream recipes from around the web, seeing how much of each ingredient they used, and trying to find one that had a good balance of cream to milk and a technique that would produce a creamy ice cream that didn't have too much powdery graham texture, but still a pronounced graham taste.<br />
<br />
I found a <a href="http://www.iflipforfood.com/home/2011/5/6/graham-cracker-ice-cream.html">recipe</a> that looked like the best combination of what I was looking for, tweaked it a little and tried it out, adding my own shaved dark chocolate and marshmallow swirl. I was so nervous waiting for it to harden in the freezer, wondering if it would turn out how I was hoping. And it was INCREDIBLE!! It seriously tasted just like the Gifford's ice cream we had in Maine. I was so happy knowing I could make this any time I want. We served it to our friends at a dinner party that night and it was a huge hit! Everyone loved it. Sweet victory!<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<b>Gifford's Campfire S'mores Ice Cream Recipe</b><br />
<br />
2 cups heavy cream<br />
1 cup whole milk<br />
3/4 cup granulated sugar<br />
pinch of salt<br />
5 large egg yolks<br />
1 tsp vanilla extract<br />
5 graham crackers, crushed into a powder<br />
2/3 cup shaved or finely chopped dark chocolate<br />
1/2-3/4 cup marshmallow creme (I drizzled until it looked good, not sure how much I used)<br />
<br />
<br />
Put a glass bowl into the freezer to chill while you prepare the base. In a separate mixing bowl whisk together 5 egg yolks. Crush graham crackers in a ziplock bag. Be sure to grind them into as fine a powder as possible. You don't want any chunks.<br />
<br />
In a sauce pan, stir together 1 cup cream, sugar, milk, salt and half of the crushed graham crackers. Heat over medium heat, stirring until all the ingredients are dissolved and the mixture steams and appears about ready to boil.<br />
<br />
Temper the egg yolks. Slowly pour about half of the cream mixture into the eggs while whisking furiously (I use a hand mixer for this part). This warms the eggs without scrambling them. Once the hot cream and eggs have been combined, pour the egg mixture back into the sauce pan over low heat. Continue heating over low to medium low heat, until it begins to thicken slightly and coats the back of a spoon. (Good examples of what coating the spoon looks like can be found through Google images.) Remove from heat and stir in vanilla extract.<br />
<br />
Grab the cold bowl from the freezer, and pour in 1 cup of cream. Pour the warm custard through a strainer into the cold cream, then whisk together. Cover the bowl with plastic wrap and refrigerate three hours or until completely chilled.<br />
<br />
When you're ready to churn, stir the remaining crushed graham crackers into the custard base and freeze according to your ice cream maker's instructions. (Mine churns in the Kitchenaid for about 25 minutes.) After it's finished churning, transfer to a bowl and fold in drizzles of marshmallow creme and chocolate pieces. Freeze in an airtight container for 4-6 hours, until hard.Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com7tag:blogger.com,1999:blog-5970928548444757941.post-17040497071953389662013-06-12T14:55:00.000-04:002013-08-03T18:54:27.885-04:00Toasted Marshmallow S'mores Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAWtZ5WMOG6hd-HwG3t4GMVnorQliAdea-_EC0T-CVckGoKn4m8Q-ggaR2WXKRmKCSBaA5rFOq-SjxIw6n9BWlJLqT4Tw8snoENGIpfTq9e8-Xy4Q0gKbTUq2mmB5o5CXywzBVGo9QBZF/s1600/tastedmarshmallow.jpg" imageanchor="1"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAWtZ5WMOG6hd-HwG3t4GMVnorQliAdea-_EC0T-CVckGoKn4m8Q-ggaR2WXKRmKCSBaA5rFOq-SjxIw6n9BWlJLqT4Tw8snoENGIpfTq9e8-Xy4Q0gKbTUq2mmB5o5CXywzBVGo9QBZF/s640/tastedmarshmallow.jpg" width="640" /></a></div>
<br />
On our trip to Maine, we had the best <a href="http://giffordsicecream.com/flavors/retail-locations/campfire-smores/">locally made s'mores ice cream</a> at this little drive-in. It was insanely good. I knew I had to re-create it at home, especially because I wouldn't be able to get it since it's made in Maine. This ice cream was a happy accident as a result of my quest. It wasn't the same as the ice cream we had on our trip, but it was really great in it's own way.<br />
<br />
Ice cream made from toasted marshmallows is blended with chunks of graham cracker and homemade fudge swirl to create an insanely rich, creamy and delicious ice cream experience. I loved this and will definitely make it again.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<b>Toasted Marshmallow S'mores Ice Cream</b><br />
<br />
For the Ice Cream:<br />
1 (10-ounce) bag large marshmallows<br />
1 vanilla bean<br />
2 cups whole milk<br />
5 egg yolks<br />
½ cup granulated sugar<br />
Pinch of salt<br />
1 cup heavy cream<br />
1 teaspoon vanilla extract<br />
<br />
For the Fudge Swirl:<br />
½ cup granulated sugar<br />
½ cup water<br />
1/3 cup light corn syrup<br />
6 tablespoons Dutch-process cocoa powder<br />
½ teaspoon vanilla extract<br />
<br />
1½ cups coarsely chopped graham crackers<br />
<br />
Make the Ice Cream Base:<br />
<br />
Spread the marshmallows in a single layer on a parchment-lined baking sheet. Place them under the broiler for 30 seconds to 1 minute, or until toasted (keep a close eye so they don't start smoking!). Take them out and, using tongs, flip them over and pop them back under the broiler for another 30 seconds or so, until the other side is toasted. (Alternately, you can use a kitchen torch to toast them right there on the pan.) Set the marshmallows aside.<br />
<br />
Place the milk in a medium saucepan. Split the vanilla bean down the middle and scrape the seeds into the pan with the milk, then add the vanilla bean to the milk as well. Set the pan over medium heat and bring the mixture to a simmer.<br />
<br />
Meanwhile, whisk together the egg yolks, sugar and salt in a large, heatproof bowl. Slowly add the warm milk mixture to the egg mixture, whisking constantly. Pour the mixture back into the saucepan, using a rubber spatula to scrape the mixture from the bowl back into the pan. Turn the heat down to medium-low and cook, stirring constantly with the spatula, until the mixture thickens enough to coat the back of a wooden spoon (it should be between 170 and 175 degrees F on an instant-read thermometer).<br />
<br />
Strain the custard through a fine-mesh sieve into a heatproof bowl.
Let the mixture cool for about 15 minutes, stirring it every few minutes to help it cool down faster.<br />
<br />
Put the toasted marshmallows in the blender, then pour the custard into the blender as well. Puree until the marshmallows are completely broken down and the mixture is smooth. Add the heavy cream and vanilla extract and blend again for about 5 to 10 seconds to combine. Pour the mixture into a bowl, cover with a lid or plastic wrap and refrigerate overnight.<br />
<br />
Make the Fudge Swirl:<br />
<br />
Whisk together the sugar, water, corn syrup and cocoa powder in a medium saucepan over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla and let cool. Chill in the refrigerator for at least 2 hours before using. It can be stored for up to 2 weeks, covered, in the refrigerator.<br />
<br />
Churn the Ice Cream:<br />
<br />
Before churning, whisk the custard vigorously until it is smooth and has a pourable consistency (it will be a little spongy when it first comes out of the fridge). Freeze in your ice cream maker according to the manufacturer's directions.<br />
<br />
When it's done churning, gently fold in the chopped graham crackers with a rubber spatula. Spoon some of the fudge swirl onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of the ice cream, ending with a top layer of ice cream. Do not stir the fudge into the ice cream, as it will make the ice cream muddy looking. Freeze until the ice cream is firm, at least 2 hours.<br />
<br />
Recipe from <a href="http://www.browneyedbaker.com/2012/06/27/smores-ice-cream/">Brown Eyed Baker</a>.Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com0tag:blogger.com,1999:blog-5970928548444757941.post-89551740537721448112013-04-01T13:02:00.001-04:002013-04-01T13:03:22.812-04:00Quinoa with Brussels and Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8rEqtEOLEgvnZeF93Cdmm3G4HKWvZlPBzH8UgFof88NxCWHPchRIaM9f4K5BCEWBUsPEDhL0FkiraaAJe2CRl8sal69NCpl2c6-lGH3quw6G2NOh7l6cZI5L_tgBfFYKpFavpTLd462cw/s1600/brusselsquinoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8rEqtEOLEgvnZeF93Cdmm3G4HKWvZlPBzH8UgFof88NxCWHPchRIaM9f4K5BCEWBUsPEDhL0FkiraaAJe2CRl8sal69NCpl2c6-lGH3quw6G2NOh7l6cZI5L_tgBfFYKpFavpTLd462cw/s640/brusselsquinoa.jpg" width="640" /></a></div>
<br />
I've been throwing goat cheese on everything lately. I randomly picked up a little container of it at the store on a whim. And I've discovered that it makes almost everything look and taste more gourmet. I love it!<br />
<br />
So, one of those things was this quinoa dish. It was awesome. A product of wanting to use what I had i the house, and a little internet searching. Honestly you could throw any combination of roasted veggies with quinoa and yummy dressing and you'd be good to go. And if you can throw goat cheese on top? GOLDEN!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByJEQzzwOOm9eWnFgvSJMPiVpzmPO91MyPuai7_VrZU3Wb3vYVtXJiDip59VFWmmM6lIbvqI0YNHc1F1NkspP-puM9rEGRxpYXEToLs1WAQ1Yf4NesuPOCjKARDjESYWiK2t9_WtB_uPx/s1600/brusselsquinoa+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByJEQzzwOOm9eWnFgvSJMPiVpzmPO91MyPuai7_VrZU3Wb3vYVtXJiDip59VFWmmM6lIbvqI0YNHc1F1NkspP-puM9rEGRxpYXEToLs1WAQ1Yf4NesuPOCjKARDjESYWiK2t9_WtB_uPx/s640/brusselsquinoa+2.jpg" width="554" /></a></div>
<br />
<b>Quinoa with Roasted Brussels and Sweet Potatoes</b><br />
<br />
<br />
1-2 large sweet potato, peeled and cut into 1 inch pieces<br />
2 cups of brussels sprouts, cleaned and cut in half lengthwise<br />
1/4 red onion, diced<br />
1 1/2 cup cooked quinoa<br />
Crumbled goat cheese (or feta)<br />
<br />
Dressing:<br />
<br />
1/4 cup olive oil<br />
1 garlic clove, minced<br />
1 tbs balsamic vinegar<br />
1 1/2 tbs pure maple syrup (or maybe I used agave and maple extract? whatever.)<br />
salt and pepper to taste<br />
<br />
Preheat the oven to 450.<br />
Toss the veggies with olive oil and salt/pepper to taste. Place the sweet potatoes on a cookie sheet, and the brussels and onion on another cookie sheet. Roast for about 15 minutes, or until the potatoes are tender and the brussels are crisp and browned. They may finish at different times, hence the two baking sheets.<br />
Add the dressing ingredients to a jar. Shake well.<br />
Toss quinoa, sweet potatoes, brussels and onion together in a bowl. Pour the dressing over and toss to coat. Sprinkle goat cheese on top, and it will melt delightfully into the dish as you eat it. Salt and pepper to taste. Serve warm.Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com1tag:blogger.com,1999:blog-5970928548444757941.post-42720748313046882522013-04-01T12:46:00.000-04:002013-08-03T18:56:14.886-04:00Balsamic Pear Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yDkKIrrkbNMvz_HjAfgS4UrAwSlQxn-iSvowCN1apkG16ZHbhNHAKGko9LCzWk_LN0MjWkCDVW5DeJQA3_CBk-BxpqhftaW__XLzCVeJ1IrSaCt_OmAvvidV1A3K7BFMuQR1UpOR3UUj/s1600/20080204233721!Pear.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yDkKIrrkbNMvz_HjAfgS4UrAwSlQxn-iSvowCN1apkG16ZHbhNHAKGko9LCzWk_LN0MjWkCDVW5DeJQA3_CBk-BxpqhftaW__XLzCVeJ1IrSaCt_OmAvvidV1A3K7BFMuQR1UpOR3UUj/s320/20080204233721!Pear.jpg" width="228" /></a></div>
Another salad I threw together the other night when we had the missionaries over. Sorry no photo, I was playing hostess. But this was amazing and everyone was "ooh"ing and "ahh"ing over it, so I ought to record it here so I don't forget about it!<br />
<div>
<br /></div>
<div>
salad greens (I used field greens)</div>
<div>
thinly sliced pears</div>
<div>
thinly sliced red onion<br />
<a href="http://www.thekitchn.com/how-to-make-a-basic-balsamic-v-139113">basic balsamic vinaigrette</a> (everyone should learn to throw this together. once you see how easy it is you'll use it ALL THE TIME.)<br />
<a href="http://www.simplyrecipes.com/recipes/candied_walnuts/">candied walnuts</a> (something else you should learn to do. so easy and so useful.)<br />
crumbled goat cheese (just go buy it okay, you'll use it on everything. or substitute feta.)<br />
salt and freshly ground black pepper<br />
<br />
toss greens, pears, and onion with dressing. sprinkle salad with nuts and cheese right before serving.</div>
Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com0tag:blogger.com,1999:blog-5970928548444757941.post-6757179997056934242013-04-01T12:36:00.000-04:002013-04-01T12:36:09.274-04:00Sweet Potato Caramelized Onion Pesto PizzaOkay, so the iPhone photo is terrible. Don't worry, summer is coming. Which means I will have natural light with which to photograph my dinners. For now we're stuck with the light above the stovetop. Yikes.<br />
<br />
Just trust me, this pizza was super tasty!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiee8o2FMaj-bjLOGTHQ8Bw1u2GbOMnfEE3S_aCt63w5yEc51PEgBPD5WsDE12zTrq-cc1U7qd_rmpAimHdimMKKAPfW8_kbvQGDUhIkhm4DIe-vYwsP2AlkMuuDPMK74LdNirRzgYIpxt4/s1600/sweet+potato+pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiee8o2FMaj-bjLOGTHQ8Bw1u2GbOMnfEE3S_aCt63w5yEc51PEgBPD5WsDE12zTrq-cc1U7qd_rmpAimHdimMKKAPfW8_kbvQGDUhIkhm4DIe-vYwsP2AlkMuuDPMK74LdNirRzgYIpxt4/s640/sweet+potato+pizza.jpg" width="640" /></a></div>
<br />
<br />
<br />
<b>No-Knead Pizza Dough</b><br />
<br />
<br />
3 3/4 unsifted cups all-purpose flour, plus more for shaping the dough<br />
1/4 teaspoon active dry yeast<br />
2 teaspoons salt<br />
11/2 cups water<br />
<br />
<br />
In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon and/or your hands, mix thoroughly. Start with the spoon, then switch to your hands.<br />
<br />
Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.<br />
<br />
Flour a work surface and scrape out the dough. Divide it into 3 equal parts and shape them by folding four edges toward the center. Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.<br />
<br />
If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.<br />
<br />
<br />
<br />
(in depth instructions and photos for dough found <a href="http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough">here</a>.)<br />
<br />
<br />
<b>Sweet Potato Caramelized Onion Pesto Pizza</b><br />
<br />
1 ball of no-knead pizza dough<br />
1 sweet potato, peeled and sliced 1/4 inch thick<br />
1/2 red onion, thinly sliced<br />
1/2 cup prepared pesto sauce (i like costco brand or a quick homemade in the blender)<br />
fresh mozzarella cheese (shredded is fine too if that's what you have)<br />
olive oil<br />
salt and pepper<br />
<br />
<br />
Preheat oven to 450°. <br />
<br />
Start the onions by heating 2 tablespoons olive oil in a skillet. Place onions in skillet, sprinkle with salt and saute slowly over medium-low heat, stirring somewhat often, for about 15-20 minutes, until the onions have turned a rich, caramel brown. Remove from heat and set aside.<br />
<br />
While the onions are caramelizing, line a cookie sheet with foil. Place the sweet potato slices in a bowl and drizzle lightly with olive oil. Toss, then place in a single layer on the prepared cookie sheet and season with salt and pepper. Roast for 6 minutes, then flip and roast another 3-4 minutes. Remove from oven and set aside.<br />
<br />
Dust your hands and work surface lightly with flour. Working from the center of your ball of pizza dough, gently stretch & shape it to the desired size.<br />
<br />
Bake the shaped pizza for about 5 minutes, then take it out for topping. Spread pesto sauce on pizza, then layer sweet potato slices, caramelized onions, and torn pieces of mozzarella cheese. Season with a little salt and pepper, and bake an additional 7-10 minutes, until crust is golden and cheese is bubbly.<br />
<br />
Remove from oven and let cool for 5 minutes before slicing.<br />
Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com0tag:blogger.com,1999:blog-5970928548444757941.post-63897817422034546752013-04-01T12:16:00.002-04:002013-04-01T12:16:50.448-04:00Grapefruit Avocado SaladJust a little something I threw together the other day. ;)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihNo2Com4Oe8bvioX-WfRU8JsAy5kJXIR5Qdnc1-6QVi7_GhMYOApCj7z9ylXKkQ8B7dzIN7qXfrd37AljJqJL4UTin6pBk8gux_vayn0hTmDO-WVC14NnbVFF0AMcCvkIrBGVI349S17C/s1600/grapefruitsalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihNo2Com4Oe8bvioX-WfRU8JsAy5kJXIR5Qdnc1-6QVi7_GhMYOApCj7z9ylXKkQ8B7dzIN7qXfrd37AljJqJL4UTin6pBk8gux_vayn0hTmDO-WVC14NnbVFF0AMcCvkIrBGVI349S17C/s640/grapefruitsalad.jpg" width="640" /></a></div>
<br />
<br />
-field greens (or other favorite salad greens)<br />
-thinly sliced red onion<br />
-sliced avocado<br />
-sliced cucumbers<br />
-chunks of grapefruit, peeled and membranes removed (time consuming but worth it)<br />
-crumbled goat cheese<br />
-salt and freshly ground black pepper<br />
<br />
dressing:<br />
-2 parts olive oil<br />
-1 part lemon juice<br />
-a drizzle of honey or agave to sweeten to tasteAngiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com2tag:blogger.com,1999:blog-5970928548444757941.post-57512988851454816692013-04-01T12:12:00.000-04:002013-04-01T16:42:37.992-04:00Vegetable, Lentil and Beef Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtCM-6gK21UDTLZ5-7SESiPJ1q7EDr2D-AHPzK9zKBbM-6OUbHiqmQF2YDZsAI-92-1RH5hVzMQLx1ioUiXNH1gMZ7y0sUaYFf5owK_dJHg_R5dj6UC8LIPI8vdiD9Gg5Ew77wjc_0fRZ/s1600/lentil-soup-recipes-lentil-soup-de.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtCM-6gK21UDTLZ5-7SESiPJ1q7EDr2D-AHPzK9zKBbM-6OUbHiqmQF2YDZsAI-92-1RH5hVzMQLx1ioUiXNH1gMZ7y0sUaYFf5owK_dJHg_R5dj6UC8LIPI8vdiD9Gg5Ew77wjc_0fRZ/s1600/lentil-soup-recipes-lentil-soup-de.jpg" /></a></div>
<br />
<br />
It doesn't sound like much, but this soup was actually really, really delicious. It was hearty and filling and just tasted really fantastic. It was very low effort with a very high return. We served this to guests with no-knead bread and a salad, and they all agreed it was the best dinner they'd had all week. I'll definitely be making this soup again.<br />
<br />
Vegetable, Lentil and Beef Soup<br />
<br />
<br />
1 pound lean ground beef<br />
1 1/2 cups dry lentils, rinsed<br />
1 cup chopped carrots<br />
1 cup chopped onion<br />
1 cup chopped celery<br />
3 cups water<br />
1 teaspoon salt<br />
ground black pepper to taste<br />
2 cubes beef bouillon cube<br />
6 cups tomato-vegetable juice cocktail<br />
1 (4.5 ounce) can mushrooms, drained<br />
1 dash Worcestershire sauce<br />
<br />
<br />
Brown beef; break meat into small pieces while cooking. Drain.<br />
<br />
Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.<br />
<br />
<br />
<br />
Via <a href="http://allrecipes.com/recipe/beefy-lentil-vegetable-soup/">Allrecipes.com</a>.<br />
Photo from <a href="http://www.countryliving.com/cooking/about-food/vegetable-soup-recipes#slide-4">Country Living</a>.Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com0tag:blogger.com,1999:blog-5970928548444757941.post-30701220432960007802013-04-01T12:02:00.002-04:002013-04-01T16:55:43.690-04:00No-Knead Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7CoQj_gQaSgXzC-fvvTSo0N5VhZfm1aiAcmd8_M1N-d2wR_TUMjLcofyQNjuHatTlYKc5Gyg0bQI_khgCWjm8dTCvI8OFy7TDhd1yt0dAWjfEYt6vDlYc0x_-n1PhotJtJbWZkhuOV45/s1600/no+knead+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7CoQj_gQaSgXzC-fvvTSo0N5VhZfm1aiAcmd8_M1N-d2wR_TUMjLcofyQNjuHatTlYKc5Gyg0bQI_khgCWjm8dTCvI8OFy7TDhd1yt0dAWjfEYt6vDlYc0x_-n1PhotJtJbWZkhuOV45/s640/no+knead+1.jpg" width="640" /></a></div>
<br />
I cannot believe it has taken me this long to get on the no-knead bread train. I'm a little late to the party, I know. Well, the main thing standing in my way was that I didn't have an <a href="http://www.amazon.com/Lodge-Color-EC6D43-Enameled-6-Quart/dp/B000N501BK/ref=sr_1_1?ie=UTF8&qid=1364849595&sr=8-1&keywords=enameled+dutch+oven">enameled dutch oven</a>. (That's your cue to go over to Amazon and <a href="http://www.amazon.com/Lodge-Color-EC6D43-Enameled-6-Quart/dp/B000N501BK/ref=sr_1_1?ie=UTF8&qid=1364849595&sr=8-1&keywords=enameled+dutch+oven">buy one</a> for yourself. Go on! You deserve it!) Honestly, now that I know how amazing and effortless this bread is, I should have run out and <a href="http://www.amazon.com/Lodge-Color-EC6D43-Enameled-6-Quart/dp/B000N501BK/ref=sr_1_1?ie=UTF8&qid=1364849595&sr=8-1&keywords=enameled+dutch+oven">bought one</a> as soon as I first heard about this recipe years ago.<br />
<br />
Anyway. All you need to know is that this is like fancy bread you'd get at some kind of european bakery, but it takes almost NO effort to make it. So, you should do it. I've included the white version (the tastiest) and the wheat version (the healthiest and still pretty dang tasty, for whole wheat).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYV8yKWZdzbbtd6SA5-YrRm60nDjWRTRtb5WXbnMIM0xxWD_fVTfFSLVdjEKhFSIFNty0U1JjTn3C8z6PCO-IMcFZ6iL_wlVRs-srIJw6A4Ygh0O86_RCBZUoVWj36B6KIXsRFXrz6tqpt/s1600/no+knead+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYV8yKWZdzbbtd6SA5-YrRm60nDjWRTRtb5WXbnMIM0xxWD_fVTfFSLVdjEKhFSIFNty0U1JjTn3C8z6PCO-IMcFZ6iL_wlVRs-srIJw6A4Ygh0O86_RCBZUoVWj36B6KIXsRFXrz6tqpt/s640/no+knead+2.jpg" width="640" /></a></div>
<b><br /></b>
<b>No-Knead Bread</b><br />
<br />
3 cups all-purpose or bread flour, more for dusting<br />
¼ teaspoon instant yeast<br />
1¼ teaspoons salt<br />
Cornmeal or wheat bran as needed.<br />
<br />
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.<br />
<br />
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.<br />
<br />
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.<br />
<br />
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.<br />
<br />
Yield: One 1½-pound loaf.<br />
<br />
<br />
<b>Whole Wheat No-Knead Bread</b><br />
<br />
<br />
4 cups whole wheat flour (I used King Arthur White Whole Wheat Flour)<br />
2 cups water plus 3-4 tablespoons water (adjust depending on the consistency of the dough. Yes, 1 tablespoon can make a huge difference.)<br />
2 teaspoons salt<br />
½ plus 1/8 teaspoon yeast<br />
<br />
<br />
1) Mix all the ingredients in a bowl just until they are thoroughly mixed. Cover the bowl with plastic and set the bowl aside for 12 to 18 hours.<br />
<br />
2) After the first rising, lightly flour the counter top and use a spatula to remove the dough from the bowl and put it on to the counter top. Fold the dough over on itself from left to right, turn the dough 90° and fold it again. Lightly shape and dough into a ball and place it on a well-floured tea towel. Fold the towel flaps over the dough to cover, and let it rise for an hour and a half.<br />
<br />
3) Allow the dough to continue rising on the counter top while you heat the oven. Turn the oven temperature on to 475° and put the covered pot into the oven. Let the pot and the oven warm for 30 minutes.<br />
<br />
4) Take the pot out of the oven, remove the lid and slide the dough off the tea towel into the pot. Cover the pot, place it back in the oven and set the timer for 30 minutes.<br />
<br />
5) After the 30 minutes is up, remove the lid from the pot. Set the timer for another 15-20 minutes and continue cooking the bread until the top is browned to your liking.<br />
<br />
6) Take the pot out of the oven and use a large spatula to remove the bread. Let it cool on a cookie rack about 15 to 20 minutes before cutting into it. Waiting to taste it is the hardest step in the whole recipe, but if you cut into the bread too early it will not finish cooking properly.<br />
<br />
<br />
<br />
<br />
Recipe from <a href="http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0">Jim Lahey via the NY Times</a>.<br />
<br />
Whole wheat adaptation via <a href="http://www.myhealthyeatinghabits.com/2012/03/21/my-favorite-no-knead-whole-wheat-bread/">My Healthy Eating Habits</a>.Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com0tag:blogger.com,1999:blog-5970928548444757941.post-66949543727318650562013-03-02T15:02:00.004-05:002013-03-04T12:47:25.534-05:00Healthier Peanut Butter Banana Cookies<br />
<div style="font-family: Helvetica; font-size: 12px;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0aK-zDNL-_ZYRro17whFnNzpSWIxac5okOCjzYEMsd3D2Vq4rDsxcW_PUDwqozWx3jumqAE1qKViVHcg7yym_IykI8LWZuCuhT11p4bpeH7srGRyhXaHTPafiNmrfKa_Vzutuy5GQX7O/s1600/pbhb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0aK-zDNL-_ZYRro17whFnNzpSWIxac5okOCjzYEMsd3D2Vq4rDsxcW_PUDwqozWx3jumqAE1qKViVHcg7yym_IykI8LWZuCuhT11p4bpeH7srGRyhXaHTPafiNmrfKa_Vzutuy5GQX7O/s640/pbhb.jpg" width="640" /></a></div>
<br />
{post-edit 3/4/13: Sincerest apologies to anyone who tried this in the past two days and ended up with gooey cookies (I'm looking at you, Justin!). I have now re-tested the recipe and adjusted the amounts accordingly. It's perfect now, I promise!}<br />
<br />
Now that I'm on this 'healthy cookie' kick, I've been experimenting in the kitchen. I came up with this recipe today and thought it was worthy of sharing.<br />
<br />
These cookies are a little higher in calories, fat and sugar than the ones posted below, but that is only because of the addition of peanut butter. You could make them quite a bit healthier by using almond butter. So I know they're still cookies, and are a treat, but if compared to a traditional peanut butter cookie, which is full of butter, sugar, and refined flour, this is leaps and bounds healthier. These are whole grain, have no refined sugar and no butter, and the only sweeteners are banana and honey. So it's kind of like eating a peanut butter and banana sandwich, but with less bread...? Just make them, they're guilt-free cookies!<br />
<div style="min-height: 14px;">
<br /></div>
<b>Healthier Peanut Butter Banana Cookies</b><br />
<div style="min-height: 14px;">
<br /></div>
1 1/4 cup quick oats<br />
1/2 cup whole wheat flour<br />
1 tsp baking powder<br />
1/2 tsp cinnamon<br />
1/4 tsp salt<br />
3 ripe bananas<br />
1/2 cup peanut butter (I prefer crunchy)<br />
1 1/2 Tbs honey<br />
1/2 tsp vanilla<br />
<div style="min-height: 14px;">
<br /></div>
Preheat oven to 350, and spray a baking sheet with cooking spray (or line with parchment paper, my favorite). Mix dry ingredients in a bowl, set aside. Mash up bananas with a fork and stir them until smooth with few lumps. Stir in peanut butter, honey and vanilla until mixture is smooth. Stir in dry ingredients. Batter should be moist and sticky (this is more of a batter than a hard dough), but not runny. Drop by rounded tablespoonfuls onto prepared baking sheet, flatten out slightly with your fingers. Bake for 11-12 minutes.<br />
<br />
I like to sprinkle with a little kosher salt as soon as they come out of the oven. These are delicious served warm, but after a few hours the flavors meld together and they're still really tasty! They should keep just fine in the fridge for a few days.<br />
<div style="min-height: 14px;">
<br /></div>
makes 20 cookies<br />
<br />Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com2tag:blogger.com,1999:blog-5970928548444757941.post-38700022863576569402013-02-28T12:20:00.000-05:002013-02-28T12:24:48.905-05:00Healthy Banana Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3o2LZ7BQ9b5-CU0iZte47hdqW4ra_koQgzF_c1jYse0xLW2DkehhmOyf8GFsA-PKdPFh7mBxyjLghyphenhyphenCwrWM2cnKxZWz8B2EL-h8CngI6G7r65NIygd_eKlVrgC506_XWI6TKiRJ4jBEcA/s1600/healthcookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3o2LZ7BQ9b5-CU0iZte47hdqW4ra_koQgzF_c1jYse0xLW2DkehhmOyf8GFsA-PKdPFh7mBxyjLghyphenhyphenCwrWM2cnKxZWz8B2EL-h8CngI6G7r65NIygd_eKlVrgC506_XWI6TKiRJ4jBEcA/s1600/healthcookies+2.jpg" /></a></div>
<br />
This recipe has changed my life. Seriously. The past seven weeks I've adopted a new healthy lifestyle, cutting out refined grains and added sugars, and eating more fruits and vegetables. And these cookies are still <i>totally</i> legal. You can make them and eat the entire batch for breakfast and not even feel bad about it (that's what I just did, actually). Nutritionally, this is like eating a hearty bowl of oatmeal, minus the milk. These totally satisfy my craving for a warm, soft, chewy cookie with absolutely none of the guilt after I eat six of them. I am so happy about this I want to sing!<br />
<br />
The other nice thing about this is it's totally adaptable. You can put whatever you want in them. The first time I made them I only used a banana, oats and chopped walnuts and they were still good!<br />
<br />
Are you ready for the best part? If you make these as described below and eat the entire batch, it's only about 400 calories (a perfectly acceptable breakfast, if you ask me). The walnuts also add essential omega 3 fatty acids, and you're getting a serving of fruit from the banana, and whole grains from the oats. Leave out the add-ins and you're at about 240 calories. I know. I know. You can thank me later.<br />
<br />
<b>Healthy Banana Oatmeal Cookies</b><br />
<br />
Cookie base:<br />
<br />
1 ripe banana, mashed<br />
1/2 cup plus 2 Tbs quick oats<br />
<br />
The above ingredients are actually all you need, but I added a few extras:<br />
<br />
dash of salt<br />
splash of vanilla<br />
2 Tbs chopped walnuts<br />
1 1/2 Tbs craisins<br />
1 1/2 Tbs shredded coconut<br />
<br />
Preheat oven to 350 degrees. Stir together ingredients. Form into cookie shapes and place on a baking sheet lined with parchment paper or sprayed with cooking spray (they will stick if the pan is not well-sprayed). These don't change shape, puff or rise while baking, so form them into the shape you want them to end up. Bake for 12-15 minutes. Makes six or seven cookies.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XtwEgngYyhCb8r5NdFlM9QIvwuCuuEcAai9a4TnZ3B7mrX3k8-yGJUH-NOAUE8TpSezef1XdC96GlIKQlWdNJpzW5CmMBZwE-AudVyrvIhx2WKNWWiq76WUiwJ0BeJBQfBkEa4cXK6qV/s1600/healthcookies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XtwEgngYyhCb8r5NdFlM9QIvwuCuuEcAai9a4TnZ3B7mrX3k8-yGJUH-NOAUE8TpSezef1XdC96GlIKQlWdNJpzW5CmMBZwE-AudVyrvIhx2WKNWWiq76WUiwJ0BeJBQfBkEa4cXK6qV/s1600/healthcookies+1.jpg" /></a></div>
Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com4tag:blogger.com,1999:blog-5970928548444757941.post-62473830984303917432013-02-06T13:29:00.001-05:002013-02-06T13:30:58.787-05:00Asian Bell Pepper Soba Noodle SaladI had some bell peppers on hand and had a stroke of genius and decided to make them into a salad using soba noodles. I LOVE soba noodles. They're whole grain and they are so tasty. I loved how this salad turned out.<br />
<br />
Asian Bell Pepper Soba Noodle Salad<br />
<br />
6 oz soba noodles, cooked and chilled (run cold water over after cooking)<br />
3 bell peppers, red, yellow and orange, sliced thin<br />
2 green onions, chopped<br />
1 cup broccoli florets, chopped small<br />
1/2 cup sugar snap peas<br />
4 cups baby spinach<br />
<br />
Dressing:<br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 whole</span><span itemprop="name"> Lime, Juiced (1 Tbs bottled lime juice)</span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup </span><span itemprop="name">Olive Oil</span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup </span><span itemprop="name">Soy Sauce</span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons</span><span itemprop="name"> Sesame Oil</span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/3 cup</span><span itemprop="name"> honey or 2 Tbs Agave nectar</span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 Tablespoons</span><span itemprop="name"> Fresh Ginger Chopped </span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cloves</span><span itemprop="name"> Garlic, Chopped</span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"></span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Mix up the dressing, pour it over everything else. YUM!</span></span>Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com2tag:blogger.com,1999:blog-5970928548444757941.post-83304905673228938902013-02-06T13:16:00.003-05:002013-02-06T13:17:09.620-05:00Curried Butternut Squash Apple Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqFjQI1CkMayVXzJvJZ7NB80522JnYuN7RoqeQxTCA0jXVSnAK0si1gkzRWBadmStbNmRrQUu3PI0gHU0tDelvD9r48lkHnwnbMRe-_IxCPu6OVt687DFZQCXLjemN9ekghKd76ciqsrG/s1600/ButternutSquashAppleSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqFjQI1CkMayVXzJvJZ7NB80522JnYuN7RoqeQxTCA0jXVSnAK0si1gkzRWBadmStbNmRrQUu3PI0gHU0tDelvD9r48lkHnwnbMRe-_IxCPu6OVt687DFZQCXLjemN9ekghKd76ciqsrG/s400/ButternutSquashAppleSoup.jpg" width="400" /></a></div>
<br />
<br />
I love the addition of curry powder but if you're not a fan you could reduce it. This recipe made a TON of soup. I took some to a friend and her family for dinner and had plenty leftover for myself. If you're not cooking for a crowd, half it.<br />
<br />
Curried Butternut Squash Apple Soup<br />
<br />
<br />
<li itemprop="ingredients">2 tablespoons unsalted butter</li>
<li itemprop="ingredients">2 tablespoons good olive oil</li>
<li itemprop="ingredients">4 cups chopped yellow onions (3 large)</li>
<li itemprop="ingredients">2 tablespoons mild curry powder</li>
<li itemprop="ingredients">5 pounds butternut squash (2 large)</li>
<li itemprop="ingredients">1 1/2 pounds sweet apples, such as McIntosh (4 apples)</li>
<li itemprop="ingredients">2 teaspoons kosher salt</li>
<li itemprop="ingredients">1/2 teaspoon freshly ground black pepper</li>
<li itemprop="ingredients">2 cups water</li>
<li itemprop="ingredients">2 cups good apple cider or juice</li>
<br />
<div itemprop="ingredients">
</div>
<div itemprop="ingredients">
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.</div>
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.<br />
Add the squash, apples, salt, pepper, apple cider and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup with a blender. (I used my blendtek and it worked great. Just don't over-fill it - you don't want hot soup splattered all over your kitchen. And wash it out right after. I let my blender soak overnight and it is now stained orange. Great.)<br />
Pour the soup back into the pot. It should be slightly sweet and quite thick. Check the salt and pepper and serve hot.<br />
<br />
Thanks, <a href="http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-and-apple-soup-recipe2/index.html">Ina</a>.Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com0tag:blogger.com,1999:blog-5970928548444757941.post-49834140599271306832012-10-07T08:56:00.003-04:002012-10-07T09:59:23.774-04:00Pumpkin Cream Cheese Muffins<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMjzQrK3wYVFz_RNhNohM749AIrbQeF7vqMZIul8Ot385QzzZTLm2ANUjCN5Iv8CVRFtORl7nyurgzMf2q3M82DP7aErSxL1oOErM_fGr9BK21tpEdOHizn0Wu8oUT4b2WAePrAbDIAd-/s1600/pumpkinccmuffins+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMjzQrK3wYVFz_RNhNohM749AIrbQeF7vqMZIul8Ot385QzzZTLm2ANUjCN5Iv8CVRFtORl7nyurgzMf2q3M82DP7aErSxL1oOErM_fGr9BK21tpEdOHizn0Wu8oUT4b2WAePrAbDIAd-/s1600/pumpkinccmuffins+2.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="background-color: white; color: #757575; line-height: 19.5px; padding: 10px 0px;">
<span style="font-family: inherit;">These delectable little beauties taste just like fall. Perfectly spiced, crunchy on top and soft in the middle, they taste especially good while wrapped in a big red blanket on a crisp October Sunday morning after you've slept in late. (I would know, that's how I'm enjoying them this very second!) They're amazing, give them a try.</span></div>
<div style="background-color: white; color: #757575; line-height: 19.5px; padding: 10px 0px;">
<b><span style="font-family: inherit;">Pumpkin Cream Cheese Muffins</span></b></div>
<div style="background-color: white; color: #757575; line-height: 19.5px; padding: 10px 0px;">
<span style="font-family: inherit;">For the filling:<br />8 oz. cream cheese, softened<br />1 cup confectioners’ sugar</span></div>
<div style="background-color: white; color: #757575; line-height: 19.5px; padding: 10px 0px;">
<span style="font-family: inherit;">For the muffins:<br />3 cups all-purpose flour<br />1 tsp. ground cinnamon<br />1 tsp. ground nutmeg<br />1 tsp. ground cloves<br />1 tbsp. plus 1 tsp. pumpkin pie spice<br />1 tsp. salt<br />1 tsp. baking soda<br />4 large eggs<br />2 cups sugar<br />2 cups pumpkin puree<br />1¼ cups vegetable oil</span></div>
<div style="background-color: white; color: #757575; line-height: 19.5px; padding: 10px 0px;">
<span style="font-family: inherit;">For the topping:<br />½ cup sugar<br />5 tbsp. flour<br />1½ tsp. ground cinnamon<br />4 tbsp. cold unsalted butter, cut into pieces</span></div>
<div style="background-color: white; padding: 10px 0px;">
</div>
<div style="padding: 10px 0px;">
<span style="color: #757575; font-family: inherit;"><span style="line-height: 19.5px;">To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.</span></span></div>
<div style="padding: 10px 0px;">
<span style="color: #757575; font-family: inherit;"><span style="line-height: 19.5px;">To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.</span></span></div>
<div style="padding: 10px 0px;">
<span style="color: #757575; font-family: inherit;"><span style="line-height: 19.5px;">To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.</span></span></div>
<div style="padding: 10px 0px;">
<span style="color: #757575; font-family: inherit;"><span style="line-height: 19.5px;">To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.</span></span></div>
<div style="padding: 10px 0px;">
<span style="color: #757575; font-family: inherit;"><span style="line-height: 19.5px;">Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)</span></span></div>
<div style="padding: 10px 0px;">
<span style="color: #757575; font-family: inherit;"><span style="line-height: 19.5px;">Recipe from <a href="http://www.annies-eats.com/2010/10/08/pumpkin-cream-cheese-muffins/">Annie's Eats</a>.</span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfKyoeTS2AP2wSItlpr9hOe6LdRn1magrHw-6QZFwyte8z4RXgcZzNWEqUAi0MniKBGn7tRQGN8eJTFNIjvPZ8PZLCH9QCPrf1UexGCdFhBtG9LdrckJfnXHBzDDr9LgITY1zRLdyB-J2/s1600/pumpkinccmuffins+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfKyoeTS2AP2wSItlpr9hOe6LdRn1magrHw-6QZFwyte8z4RXgcZzNWEqUAi0MniKBGn7tRQGN8eJTFNIjvPZ8PZLCH9QCPrf1UexGCdFhBtG9LdrckJfnXHBzDDr9LgITY1zRLdyB-J2/s1600/pumpkinccmuffins+1.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div style="background-color: white; color: #757575; font-family: Georgia, Times, serif; font-size: 12px; line-height: 19.5px; padding: 10px 0px;">
<br /></div>
Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com1tag:blogger.com,1999:blog-5970928548444757941.post-46055739966090814842012-09-29T09:48:00.000-04:002012-10-07T09:59:47.347-04:00Crepes + Mixed Berry Compote<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhtFbTzVWgBB4wBRhjWj5wbfoFukjaQGQwBTaRrZwkGXSkQND20R3M3Os7gEu1Kx878cVec3-4W-Tv2z-RMla6nOWqJZ7v7BRaimlErgP_BtfmKWBuD4dte52uEF3t0lOWBeTObmml4PP/s1600/crepes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhtFbTzVWgBB4wBRhjWj5wbfoFukjaQGQwBTaRrZwkGXSkQND20R3M3Os7gEu1Kx878cVec3-4W-Tv2z-RMla6nOWqJZ7v7BRaimlErgP_BtfmKWBuD4dte52uEF3t0lOWBeTObmml4PP/s640/crepes+1.jpg" width="640" /></a></div>
<br />
I just realized I don't have a crepe recipe on the blog! I love making crepes - it's fun, easy and makes breakfast feel a little more special. Here is my go-to crepe recipe.<br />
<br />
<b>Crepes</b><br />
<br />
1 cup flour<br />
2 eggs<br />
3/4 cup milk<br />
1/4 cup water<br />
2 Tbs butter, melted<br />
1/4 tsp salt<br />
<br />
Combine all ingredients in a bowl and whisk until smooth (I hear you can also use a blender for this, but I'd rather not fuss with washing my blender). Heat a frying pan over medium high heat and coat with cooking spray. Pick up the pan in one hand. Use your other hand to pour 1/4 cup of batter onto the middle of the pan, then tilt the pan in a circular motion to get the batter to spread in an even circle (you'll mess up the first one, but then they'll all turn out perfect after that. It's a learning process). Cook until the top is set and looks dry - watch it and you'll see the shine on the surface disappear - about 2 minutes. Turn out onto a plate, then repeat with remaining batter.<br />
<br />
I like to fill my crepes with a variety of different things, but almost always include fresh whipped cream, and always with a dusting of powdered sugar on top. A few ideas:<br />
<br />
Nutella and banana<br />
Apple cinnamon and whipped cream<br />
Berries and whipped cream<br />
Cottage cheese, fruit and whipped cream<br />
Peaches and whipped cream<br />
<br />
These were berry and peach crepes. I used <a href="http://www.foodnetwork.com/recipes/bobby-flay/oat-cake-with-warm-mixed-berry-compote-and-clotted-cream-recipe/index.html">this</a> mixed berry compote:<br />
<br />
<br />
<b>Mixed Berry Compote</b><br />
<br />
2 teaspoons cornstarch<br />
1 1/2 cups fresh orange juice plus 2 teaspoons<br />
3 tablespoons honey<br />
3 cups frozen mixed berries<br />
1 tsp vanilla<br />
<br />
Dissolve the cornstarch in the 2 teaspoons orange juice. Set aside. Combine the 1 1/2 cups orange juice and honey in a medium saucepan and bring to a boil over high heat, let cook for 1 minute or until the honey has completely dissolved. Add the berries and cook for 5 minutes. Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes. Remove from the heat and stir in vanilla. Serve warm over pancakes, french toast, oatmeal, ice cream or crepes.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjsy83ZReL7ntAvIaEYAdljCJZYyyzMj1lQnSEeKpRn56XzYzMQNiQWLi9Z59wdWu2xbsJRch2mN98wYCpN3zrNXpK4MVmNesDVsHxNkXpGXkaqT-7vC_r2tM5n7J8J2u7q9sRnzIXS4I/s1600/crepes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjsy83ZReL7ntAvIaEYAdljCJZYyyzMj1lQnSEeKpRn56XzYzMQNiQWLi9Z59wdWu2xbsJRch2mN98wYCpN3zrNXpK4MVmNesDVsHxNkXpGXkaqT-7vC_r2tM5n7J8J2u7q9sRnzIXS4I/s640/crepes+2.jpg" width="640" /></a></div>
Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com0tag:blogger.com,1999:blog-5970928548444757941.post-64099280227089509592012-09-10T09:13:00.000-04:002012-10-07T10:00:05.010-04:00Doughnut Muffins<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayrYgRNRJQiv1MPc7Pd9ha97VlommS5O2awD9zt2HClLAylrkdw77tsRecVfxDzQu9VgNDfmREAtIOjOsPTvJBd0LOHa86uJ7yo9X2FF3Fn7by5Oi-g71vpKw11ebdfsqKHdtuvleJK5Z/s1600/doughnutmuffins+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayrYgRNRJQiv1MPc7Pd9ha97VlommS5O2awD9zt2HClLAylrkdw77tsRecVfxDzQu9VgNDfmREAtIOjOsPTvJBd0LOHa86uJ7yo9X2FF3Fn7by5Oi-g71vpKw11ebdfsqKHdtuvleJK5Z/s1600/doughnutmuffins+2.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Raise your hand if you love doughnuts! Raise your hand if you wish you could make them at home! Raise your hand if you hate frying with oil in your kitchen! Wow, you too?!</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Well, I have just the solution for you. These muffins taste uncannily close to a sugared cake doughnut. They are totally awesome. Now, don't be thinking that by baking instead of frying you're skipping out on calories here. Don't you worry, each one is submerged in melted butter before rolling in cinnamon sugar. This is not health food. But I do like that they are not actually fried. No oily smelling house, no burned arms, no stress (I stress out when I get around hot oil). I made these for a baby shower and everyone loved them!</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: inherit;">Doughnut Muffins</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">1-¾ cup Flour</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">1-½ teaspoon Baking Powder</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">½ teaspoons Salt</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">½ teaspoons Nutmeg</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">½ teaspoons Cinnamon</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">⅓ cups Oil</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">¾ cups White Sugar</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">1 whole Egg</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">¾ cups Milk</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">3/4 cup sugar</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">1 1/2 tsp cinnamon</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">1 stick butter</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">Preheat oven to 350 degrees.</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">In a medium bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a large bowl, combine oil, sugar, egg and milk. Add dry ingredients and stir just until combined.</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: inherit;">Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.</span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Recipe adapted from <a href="http://tastykitchen.com/recipes/breads/muffins-that-taste-like-donuts/">Tasty Kitchen</a> and <a href="http://thepioneerwoman.com/cooking/2007/12/french_breakfast_puffs/">Pioneer Woman</a>.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPXsojQDKZp8YnZobyjfJVxDMODV-_ywIHDcOQ9kcNR29wckgSRapxeJ1Ua-8bh_2N16b2Xroh-QQyW_sPXTwkrCyp733zUy0w_AwErlAZAa2Sad49U31f2zGhvW1Qj1tVqpx1n45pyrr/s1600/doughnutmuffins+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPXsojQDKZp8YnZobyjfJVxDMODV-_ywIHDcOQ9kcNR29wckgSRapxeJ1Ua-8bh_2N16b2Xroh-QQyW_sPXTwkrCyp733zUy0w_AwErlAZAa2Sad49U31f2zGhvW1Qj1tVqpx1n45pyrr/s1600/doughnutmuffins+1.jpg" /></a></div>
<br />Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com0tag:blogger.com,1999:blog-5970928548444757941.post-34155546141585047882012-08-29T09:58:00.000-04:002012-10-07T10:01:31.646-04:00Roasted Tomato Basil Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-C-WZIRwHIo8FsJ9IiK8hoKMoxHjCdyfJg43HK0uiWM2DDgohyphenhyphenY-4NwVCVxQdwWUedoU6bVVBkgweegnC3L8JjFuVQtVwOUWQVIydLUS3dPsTJO-0jaETwAAzgG1Bo54LXTnND6-H5Ue/s1600/pesto.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-C-WZIRwHIo8FsJ9IiK8hoKMoxHjCdyfJg43HK0uiWM2DDgohyphenhyphenY-4NwVCVxQdwWUedoU6bVVBkgweegnC3L8JjFuVQtVwOUWQVIydLUS3dPsTJO-0jaETwAAzgG1Bo54LXTnND6-H5Ue/s640/pesto.jpeg" width="640" /></a></div>
<br />
Let's be honest here, I did not take this picture. I was so excited about eating this delicious pasta dish that I didn't think to take a picture of my own. Oops. So the photo credit for this one definitely goes to <a href="http://ohsheglows.com/about/">Angela</a>.<br />
<br />
BUT - original photo or not, you NEED TO KNOW about this recipe. It was so delicious. And healthy! I made it in my new Blendtec blender (which I LOVE, by the way) when I was so excited about it and just looking for ways to use it. I will definitely be making this again. The roasted tomatoes add such a depth of flavor to the pesto sauce - sweet and smoky and just amazing! We loved this and felt all fancy eating it.<br />
<br />
<b>Roasted Tomato Basil Pesto</b><br />
<br />
<br />
9 large roma tomatoes, sliced in half lengthwise<br />
1/2 cup almonds, toasted<br />
2 garlic cloves<br />
1 cup tightly packed basil + more for garnish<br />
1/4 cup extra virgin olive oil + more for drizzling on tomatoes<br />
Kosher salt & freshly ground black pepper, to taste<br />
Your desired amount of cooked pasta<br />
<br />
<br />
Preheat oven to 400F and line a baking sheet with parchment. Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour and 10 mins at 400F. Watch closely during the last 15 minutes of roasting.<br />
<br />
Reduce oven heat to 325F and toast almonds for 8-10 minutes. Add 1/3 cup into food processor and process until finely chopped. I left mine a bit chunky for texture. Remove and set aside.<br />
<br />
With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in the basil and process until finely chopped.<br />
<br />
Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted almonds. Season generously with salt and pepper. I think I used about 1/2 tsp salt or a bit more.<br />
<br />
Pour your desired amount of pesto over the cooked pasta and mix well. Chop the remaining roasted tomatoes and stir into pasta. Chop remaining almonds and Chiffonade the basil<br />
<br />
<br />
<br />
Recipe from <a href="http://ohsheglows.com/2011/09/06/roasted-tomato-basil-pesto/">Oh She Glows</a>.Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com0tag:blogger.com,1999:blog-5970928548444757941.post-49747882287497919872012-08-09T20:04:00.000-04:002012-10-07T10:01:23.079-04:00Tortellini with Snap Peas, Lemon and Dill<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAIT98mHNADENt6myMs2PHgSVBpH8qOQTZxnvyLomiboj03owpV69gw_0aFRyG9QqVac0DCEoEbfkS4dBziR_5ZCtmt57-F77Qsqfa0D-dVJjKk2xUimxgKaZOoDkJuX1Ni5LC50_yRLd/s1600/summerstreets+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAIT98mHNADENt6myMs2PHgSVBpH8qOQTZxnvyLomiboj03owpV69gw_0aFRyG9QqVac0DCEoEbfkS4dBziR_5ZCtmt57-F77Qsqfa0D-dVJjKk2xUimxgKaZOoDkJuX1Ni5LC50_yRLd/s640/summerstreets+(1).jpg" width="640" /></a><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">This was the most delicious dinner! I was expecting it to be good (<a href="http://www.kelseyskitchen.com/">Kelsey</a>'s recipes always are), but it exceeded my expectations. The flavors were so fresh and well balanced. I can't wait to make it again! </span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">A couple notes: I substituted half a red onion for the shallot with great results. Also, pancetta is like a fancy, salty bacon. I used pancetta and I am really glad I did, but if you can't find it, I bet thick cut bacon would do in a pinch. But you wouldn't get that perfect salty flavor out of it, so I'd definitely recommend using pancetta if you can! And lastly, when lacking fresh herbs (dill), I use dry at about 1/3 the amount. So, 3 Tbs fresh dill becomes 3 tsp dried dill.</span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"></span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><b>Tortellini with Snap Peas in Lemon Dill Cream Sauce</b></span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><b><br /></b></span>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><b>1 lb. refrigerated cheese tortellini</b></span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><b>1 lb. sugar snap peas (4 cups)</b></span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><b>1 tablespoon olive oil</b></span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><b>3 ounces pancetta, thinly sliced, and cut into 1/2 inch pieces (about 1/2 </b></span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><b>cup)</b></span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><b>1 shallot, minced</b></span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><b>1/4 cup low-sodium chicken broth</b></span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><b>3/4 cup heavy cream</b></span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><b>1 teaspoon lemon zest</b></span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><b>3 tablespoons fresh dill, snipped & chopped fine, plus more for garnish</b></span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><b>1/3 Parmesan cheese, finely shredded</b></span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">In a large pot of salted boiling water, cook tortellini according to package </span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">directions; adding the sugar snap peas during the last 2 minutes. Drain. </span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Meanwhile, in a large saute pan, heat olive oil over medium-high heat. Add </span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">pancetta and cook until crisp, 6-8 minutes. Using a slotted spoon, transfer </span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">pancetta to a small bowl and set aside. Pour off all but 2 tablespoons fat </span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">from the pan. Add shallot and cook, stirring occasionally until fragrant and </span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">golden brown around the edges, about 2 minutes. Add chicken broth, heavy </span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">cream, lemon zest, and dill. Bring to a boil; reduce heat and simmer until </span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">sauce has thickened and coats the back of a spoon. </span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Remove from heat and add tortellini, snap peas, and pancetta and toss </span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">gently to coat. Sprinkle with Parmesan cheese and garnish with additional </span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">dill before serving. </span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Makes 4-6 servings</span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Recipe from <a href="http://www.kelseyskitchen.com/uncategorized/tortellini-with-snap-peas-lemon-dill.html">Kelsey Nixon</a>.</span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span>Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com1tag:blogger.com,1999:blog-5970928548444757941.post-63288496134834760942012-07-02T18:26:00.000-04:002012-07-26T22:13:24.689-04:00S'mores Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJ_hkNDkGNgwj3gMJ1jZxLeJVp0pNK-OVCBzRl1ESpmaPcZTeN0SHUVaz46MP6iGtOfSQXaGHG87sRe9nQj3HZrV_7ReDJZIc9eArooPZamB9J6oU_9kEuDLwk4yey-Dtd4GgzzWJo0Q0/s1600/s'mores+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJ_hkNDkGNgwj3gMJ1jZxLeJVp0pNK-OVCBzRl1ESpmaPcZTeN0SHUVaz46MP6iGtOfSQXaGHG87sRe9nQj3HZrV_7ReDJZIc9eArooPZamB9J6oU_9kEuDLwk4yey-Dtd4GgzzWJo0Q0/s1600/s'mores+(1).jpg" /></a></div>
<br />
<div>
<i>Summertime in a brownie. Amazing gooey deliciousness, best served warm.</i></div>
<br />
<div>
<b>S'mores Brownies</b><br />
<b>Crust:</b><br />
<b>1/4 cup unsalted butter, melted</b><br />
<b>1 1/2 cups crushed graham cracker crumbs</b><br />
<b>2 tablespoons sugar</b><br />
<b>Pinch fine salt</b><br />
<b><br /></b><br />
<b>Brownie:</b><br />
<b>8 tablespoons (1 stick) unsalted butter</b><br />
<b>4 ounces unsweetened chocolate, chopped</b><br />
<b>1 cup packed light brown sugar</b><br />
<b>3/4 cup white sugar</b><br />
<b>1 1/2 teaspoons pure vanilla extract</b><br />
<b>1/2 teaspoon fine salt</b><br />
<b>4 large cold eggs</b><br />
<b>1 cup all-purpose flour</b><br />
<b><br /></b><br />
<b>Topping:</b><br />
<b>4 cups large marshmallows, cut in half</b><br />
<b>Milk chocolate chips</b><br />
<b>broken graham cracker pieces</b><br />
<br />
<br />
<br />
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.<br />
<br />
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.<br />
<br />
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.<br />
<br />
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.<br />
<br />
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top, sprinkle with chocolate chips and graham cracker pieces and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into squares.<br />
<br />
<br /></div>
<div>
<i>Recipe adapted from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/smore-brownies-recipe/index.html">Food Network</a>.</i></div>Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com5tag:blogger.com,1999:blog-5970928548444757941.post-36597109003953250262012-06-28T09:23:00.000-04:002012-10-07T10:00:46.713-04:00Oven Baked BBQ Ribs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqHodrpmUNmZQMsRbx8r6iPO05LLvkZICcSba3GqsISW62ZkvrFWDcysP4-0yvE-e0bs7oYjTPTb4iQjC1efVBIJbFweGudIYibNL8jp3AF_J2gPOFL2t7edp0xtKrdi1uj3LWaRsyl3G/s1600/ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqHodrpmUNmZQMsRbx8r6iPO05LLvkZICcSba3GqsISW62ZkvrFWDcysP4-0yvE-e0bs7oYjTPTb4iQjC1efVBIJbFweGudIYibNL8jp3AF_J2gPOFL2t7edp0xtKrdi1uj3LWaRsyl3G/s640/ribs.jpg" width="640" /></a></div>
<br />
Husband's birthday came around this year and I knew I wanted to make him a delicious, manly dinner. What could be more manly than barbecue ribs? I used to think these would be hard to make, but when I actually started looking into it I discovered that they are stupidly easy. And they turned out amaaaaazzzingly delicious. Win win!!<br />
<br />
Make a man in your life very happy. Make ribs.<br />
<br />
<b>Oven Baked Ribs</b><br />
<br />
<br />
2 whole slabs pork baby back ribs, silver skin removed<br />
8 tablespoons light brown sugar, tightly packed<br />
2 tablespoons kosher salt<br />
1 tablespoon chili powder<br />
1/2 teaspoon ground black pepper<br />
1/2 teaspoon cayenne pepper<br />
1/2 teaspoon smoked paprika or regular paprika<br />
1/2 teaspoon dried thyme<br />
1/2 teaspoon onion powder<br />
1/2 teaspoon garlic powder<br />
1-2 cups BBQ sauce (we love Sweet Baby Ray's)<br />
<br />
<br />
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.<br />
<br />
When ready to bake the ribs, preheat oven to 250 degrees F.<br />
<br />
Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 1/2 hours-3 hours or until tender when picked up with tongs. The meat will come easily off of the bone!<br />
<br />
Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. Cut the ribs into individual portions (2-3 ribs per person). Serve with additional BBQ sauce, if desired.<br />
<br />
Recipe from <a href="http://www.melskitchencafe.com/2011/07/the-best-oven-baked-ribs.html">Mel's Kitchen Cafe</a>.<br />
<br />Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com0tag:blogger.com,1999:blog-5970928548444757941.post-86763017676664363402012-03-11T15:56:00.000-04:002012-03-11T16:18:42.406-04:00Craisin Walnut Quinoa Salad<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA31iP_t55TMnYk4lwzTxQ8nPjcDBZiV41cCXsoeMXJ_9cAqGSkV4Wm6tkQDM658uxQEOpl85LKSvkokIDyGEIgK2SYzv7AawKghET3FsIAavGJlh7_c0aaflBPk7TOKgx9xJsEfyQypBq/s800/craisin%25202.jpg" height="332" width="500" /><br /><div><i>When I first heard about quinoa, the new "superfood", I wanted to find ways to incorporate it into our diet, but I didn't really know how. I tried some quinoa-stuffed peppers that were just okay, and a salad that was pretty all right. But when I tried this sweet salad, I was in love. This is the best way to eat quinoa. The flavors are so delicious together - the sweetness of the craisin, the nutty toasted walnuts, and the onion all come together to make something magical. And really, really addicting.<br /><br />I never would have thought I would say this about a quinoa salad. But you guys, I am OBSESSED with this dish. It is so good. A friend served it at a Sunday lunch and I loved it so much, I bought the ingredients the following day and made it that night. After tasting it, I knew I would want more than just one batch, and I wiped out the pot and immediately made another batch (it's so easy and quick that you can do that!). We ate this for lunch all that week, and then I made it AGAIN the following week because I still wasn't tired of it and was craving more! <br /><br />I love that this is a pretty guilt-free obsession, I know I'm feeding my body whole grains and plant-based protein while also having something that tastes delicious. But I also love how customizable this is. The first time I made it, I used walnuts (which I think is best), but the second time (pictured above) I used toasted almonds, and also added chopped broccoli, and it turned out amazing. You could also add chopped celery or grapes, or really any chopped greens you desire. I mixed this with baby spinach a few times and it was great as well. Do your body and your tastebuds a favor and make this!</i></div><br /><div><b>Craisin Walnut Quinoa Salad<br /><br />1 cup quinoa <br />1/2 cup craisins (dried cranberries)<br />1 cup water<br />1 cup chicken broth<br />1/2 medium red onion, diced<br />1/3 cup chopped walnuts, toasted<br /><br />Dressing:<br />3 Tbs lemon juice<br />2 Tbs honey<br />2 Tbs olive oil<br />salt and pepper</b><br /><br />{Disclaimer: I do not have exact amounts for any of these ingredients except the quinoa and cooking liquid. Everything else, I guesstimated the amounts shown above. I just threw enough in until it looked about right. Use the amounts in my ingredient list as a guide, but if it looks like it needs a little more craisins, nuts, onion, whatever, adjust the amounts to your liking.}<br /><br />Heat a saucepan over medium-high heat, add dry quinoa and toast for a minute or two, stirring frequently, until quinoa smells nutty. Add water and chicken broth (I use two cups of water and throw in a chicken boullion cube) and bring to a boil. Stir in the craisins. Cover and reduce heat to low, simmer for 15 minutes until quinoa is fluffy and liquid is absorbed. <br /><br />While quinoa is cooking, spread chopped nuts on a baking sheet and toast in the oven at 400 degrees for a few minutes, taking care not to burn.<br /><br />Toss cooked quinoa with nuts, chopped onion, and any other desired ingredients (chopped broccoli, celery, grapes, etc). Whisk dressing ingredients in a small bowl, adjusting amounts to desired taste. Pour over salad and stir. <br /><br />This can be served warm, which is delicious, or chilled and served cold. If serving later, it's best to mix in the chopped nuts right before serving. They do keep in the fridge for several days, but they're best mixed in right before serving.</div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZNxPOUZakpNABEE_nbteIAnBVX1xlqdwY_7mcW64c28IeRWhpN71ZQE6msFONL2z5iMMQb_KBR4zMtpD4HRtOk5s5W4g5r5Q45KSMETKA-WXMUp7l3JCRC7flqy1NuLK_jsPtiajAxPb/s800/craisin%25201.jpg" height="332" width="500" /><br /><div><i>Recipe from Abby Curran.</i></div>Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com0tag:blogger.com,1999:blog-5970928548444757941.post-39799461686658910432012-03-11T09:53:00.004-04:002012-03-11T15:47:27.680-04:00Double Coconut Samoa Ice Cream<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkT3fdQDICb0dtYLTbUpBE89y0kuSmZSV8lBy_nLytndfRZdj5J5ybdnnJzDRQtTo5BKhTWqhtREzsxTAJzUepDjwFmXAG7w1U-Sq-YtwmMlCotdpqDPrBR_2hn-PpomXAxPSEYuQqpjI/s800/samoa%25203.jpg" height="332" width="500" /><br /><div><i>It's Girl Scout cookie time once again, and this year I ordered a couple boxes each of Samoas and Thin Mints (which, by the way, when did we stop calling those Grasshopper cookies? That was a much more fun name). I love the flavors of coconut, caramel and chocolate in the Samoas, as well as the chewy texture from the caramel and coconut. When I heard about a limited-time-only <a href="http://edys.slowchurned.com/flavor.aspx?b=117&f=2377">Samoa ice cream</a> made by Edy's, I knew I had to make some myself! <br /><br />After looking around <a href="http://www.scoopadventures.com/home/toasted-coconut-samoas-ice-cream.html">online</a> and consulting my <a href="http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123">Ben and Jerry's recipe book</a>, I came up with a recipe I thought would work. I decided to go all the way with the coconut flavor, with a coconut flavored ice cream, toasted coconut mixed in, and the coconut in the cookies. Many recipes suggested using canned coconut cream, which I've never used and didn't have on hand. But I usually have a can of coconut milk in the cupboard and I figured that would work. Luckily I was right!<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK3prD-qrXj6HTETnjfkD_zTkY3Fk_QGsL6GnD9KcHnba6_gDeOaax-2wPhHq4w5V0S2Of-1_bsxwYyGr2y4HY30DRTocNcJA7UJcSPiSBBsOlu8Tr8_lhkyS_1B2seSDKWD4a60dSNwIt/s800/samoa%25201.jpg" height="332" width="500" /><br /><br />If I had more prep time, I would have added a fudge or caramel ribbon (or both?) by spreading a layer of fudge between the churned ice cream before freezing. In this case, I just decided to top the ice cream with chocolate and caramel syrup afterward. The result was very coconutty and just fantastic. A great way to enjoy my favorite Girl Scout cookie flavor!</i></div><br /><div><b>Double Coconut Samoa Ice Cream<br /><br />2 eggs<br />3/4 cup sugar<br />2 cups heavy cream<br />1 cup canned coconut milk (shake well before opening)<br />1 tsp vanilla extract<br />1/4 tsp salt<br />1 cup shredded coconut flakes<br />7 Girl Scout Samoa cookies</b><br /><br />Make sure all ingredients are chilled, taken directly from the fridge before use. In a medium bowl, use a hand mixer on medium-high speed to beat eggs until light and fluffy, about 2 minutes. Beat in sugar until well blended, 30 seconds more. Blend in the cream, coconut milk, vanilla and salt. <br /><br />Pour mixture into ice cream maker and freeze according to manufacturer's instructions. Usually this means churning about 20-30 minutes.<br /><br />While ice cream is churning, heat oven to 350 degrees. Spread coconut flakes evenly on a baking sheet, then toast in oven until fragrant and light brown, about 5-7 minutes. Stir it around at least once to ensure even toasting, and keep an eye on it so it doesn't burn!<br /><br />Chop Samoa cookies into bite sized pieces, about 8-10 pieces for each cookie. <br /><br />When ice cream is finished churning, fold in 3/4 cup of coconut flakes along with chopped cookies. Pour soft ice cream into plastic containers and put in freezer to harden for at least 4 hours. (If you choose to add a fudge or caramel ribbon, pour 1/3 of soft ice cream into container, then drizzle or spread fudge sauce, then pour 1/3 of ice cream, layer more fudge, and top with last of ice cream.) <br /><br />To serve, top with additional toasted coconut and chocolate and caramel syrup, if desired.</div><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qE1p4QIm3ArfCiBgCxjmn3pXKUrO89Fq1WfwnSQqpB3BLTB6F1sT8Lngn2XdwzNULXRfoAKObfc-3T1LSJQd1rjaVdSh0nNQ7PHlj6C237igJlEeQ0GI4enG20zXFjy12QLJryDuwSkA/s800/samoa%25202.jpg" height="332" width="500" /><br /><br /><div><i>Recipe adapted from <a href="http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123">Ben and Jerry's</a>.</i></div>Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com1tag:blogger.com,1999:blog-5970928548444757941.post-74647818255652490822012-03-08T10:58:00.000-05:002012-03-11T16:39:48.075-04:00Asparagus Feta Quinoa Salad w/ Toasted Almonds<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxK00F1aO0V0O3aSKP7xOVVA9QkIyoFJ7m9bv-ttpCOGKMc68f4L1D50Xx-W9IrtQsGbepWQ8FmpW5Sncx6Q4Qlfy58m2DxmFlO4hErdDLQtLnHKCASnati-nedjt55YtFVzvkKgw4oxm/s800/asparagus.jpg" height="375" width="500" /><br /><div><i>Another delicious way to get your daily servings of whole grains, plant-based protein and a few veggies too. I love these kinds of dishes because they are filling without including meat. I really loved this salad. </i></div><br /><div><b>Asparagus Feta Quinoa Salad w/ Toasted Almonds<br /><br />2 cups quinoa<br />4 cups water<br />1 pound asparagus<br />olive oil<br />1 cup sliced toasted almonds<br />3/4 cup feta cheese<br />1/3 cup lemon juice<br />1/4 cup olive oil<br />1 tablespoon agave nectar or 2 Tbs honey<br />Salt and pepper</b><br /><br />Cook the quinoa in a large saucepan according to package directions (about 15 minutes).<br /><br />Snap off the ends of the asparagus and cut each spear into a 2-inch piece. Rinse out the large saucepan and dry. Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender – about 1-2 minutes. Add to the grains and toss.<br />Also toss in the sliced toasted almonds, feta cheese and lemon zest.<br />Mix the lemon juice with the oil and honey, taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.</div><br /><div><i>Recipe inspiration from <a href="http://www.eating-for-england.com/lemon-grain-salad-with-asparagus-almonds-and-goat-cheese/">Eating for England</a>.</i></div>Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com0tag:blogger.com,1999:blog-5970928548444757941.post-25772711349970968352012-03-08T10:57:00.005-05:002012-03-11T16:27:46.817-04:00Ridiculous Giant Chocolate Chip Cookies<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkP7iFStsECVJbDADlye0NcIFooVzkxRhxfdfA7YmpVLEPvyqXi30-HxP8C19MSIQjQd6d5oy-clGr1xDNm5yLBdiY8_B7hm7SEUQVaiXsYVPzCAPDE8HeguuaJixkz44VBx__LC-JWyTl/s800/cookie.jpg" height="441" width="500" /><br /><div><i>I am not kidding. These are ridiculous. So, so, so good. They remind me of <a href="http://levainbakery.com">Levain</a>, which is a very good thing, if not for the taste, at least because they are very substantial cookies. They are huge and perfectly crispy on the outside while being chewy and gooey on the inside. They have tons of chocolate inside, which is a huge plus if you ask me. And that touch of salt on the top just adds that special something and brings out the flavors of the cookie. I am in LOVE with these!! They're amazing. </i></div><br /><div><b>Ridiculous Giant Chocolate Chip Cookies<br /><br />2 cups all-purpose flour<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />3/4 cup unsalted butter, melted<br />1 cup packed brown sugar<br />1/2 cup white sugar<br />1 tablespoon vanilla extract<br />1 egg<br />1 egg yolk<br />2 cups semisweet or milk chocolate chips<br />kosher salt</b><br /><br />Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.<br /><br />Sift together the flour, baking soda and salt; set aside.<br /><br />In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets (don't be tempted to make them smaller, they aren't as good (texture is compromised) and trust, you will want them big). Cookies should be about 3 inches apart.<br /><br />Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Sprinkle a pinch of sea salt or kosher salt on each cookie immediately after removing from oven. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.</div><br /><div><i>Recipe from <a href="http://amyfurstenau.blogspot.com/2012/01/secret-recipe.html">Amy Furstenau</a>.</i></div>Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com3tag:blogger.com,1999:blog-5970928548444757941.post-5133748441615721602012-02-04T21:38:00.000-05:002012-02-02T21:52:32.658-05:00Quinoa Salad with Black Beans, Avocado, and Cumin-lime dressing<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5zo5OVZiIJVw6UzL91xZVpEXqqu-axZzxyaEWOWWUM4WLgMVE2vfxtySSt_iivsPy2LOejsXyPNrvVBmeQe38_B2XTpPK5HiT3JVqB4da4u8audMn8oPHj5PjmDI0F8AjbgX4clRpAOs/s800/blackbeanavocadoquinoa.jpg" height="375" width="500" /><br /><div style="text-align: center;"><a href="http://www.eating-for-england.com/quinoa-salad-beans-avocado/">{photo source}</a></div><br /><div><i>I've been hearing so much about this superfood, quinoa. "It's a grain, but it's got protein and essential amino acids and it will give you x-ray vision...." stuff like that. We tried a recipe for <a href="http://christiescorner.com/2010/10/05/recipe-spicy-quinoa-stuffed-peppers/">quinoa-stuffed peppers</a> which was pretty good, but this recipe really hit the jackpot for me. It was really really delicious! Of course, you can't go wrong with avocado, lime and cilantro, in my book. I loved the fresh flavors and textures of this salad. We served it alongside some baked salmon and "hint of lime" tortilla chips. It was so good! And it made enough that we can eat the leftovers for lunches for a few days! This recipe is a winner! (We'll see about the x-ray vision...)</i></div><br /><div><b>Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing<br /><br />1 cup dry quinoa, rinsed<br />1 tbsp olive oil or coconut oil<br />1 3/4 cup water<br />1 can black beans, drained and rinsed<br />1 avocado, chopped into chunks<br />handful cherry tomatoes, quartered<br />1/2 red onion, diced<br />1 small clove garlic, minced<br />1 red bell pepper, chopped into chunks<br />small handful cilantro, diced<br />1 limes, juiced<br />1/2 tsp cumin<br />1/2 tbsp olive oil<br />salt, to taste</b><br /><br />Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.<br />While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.<br />When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.<br />Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips. (We like the "Hint of Lime" Tostitos with this.)</div><br /><div><i>Recipe from <a href="http://www.eating-for-england.com/quinoa-salad-beans-avocado/">Eating for England</a>, via <a href="http://abbietastic.blogspot.com/">Abbie White</a>.</i></div>Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com2tag:blogger.com,1999:blog-5970928548444757941.post-7847552819571045142012-02-03T21:23:00.001-05:002012-02-02T22:51:08.773-05:00Veggie Pizza<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHVLlSI4qpFfeV2D1gsA2XgJ-lT89Hw_yuMTDPHqACYqHEYGW28L1d1hq5mSCEB4h8cMtJB13R2nj2o25gKVch3vmvgYfRIpE_YwAOXgMY5OnhbVyNMQiQkT1Mb6sisZGsVyic1_pyCSJ/s800/veggiepizza.jpg" height="500" width="500" /><br /><div><i>I love making pizza, but I wanted to try my hand at a more healthy version and try to get a few more vegetables in for the day. I was worried this wouldn't be that yummy since it was all veggies, but it was actually really delicious! We both loved it. <br /><br />This is my favorite pizza dough recipe, I always make it on a weekend when I have extra time to let it rise, and then freeze half the dough to be used mid-week. When pulled out of the freezer in the morning, it makes the quickest dinner to throw together. All you have to do is wait for the oven to preheat, roll it out, top it, and bake!</i></div><br /><div><b>Veggie Pizza<br /><br />Dough:<br />½ cup warm water<br />2¼ tsp. instant yeast<br />2 cups whole wheat flour<br />2 cups bread flour, plus more for dusting<br />1½ tsp. salt<br />1¼ cup water, at room temperature<br />2 tbsp. extra-virgin olive oil<br /><br />Toppings:<br />3/4 cup to 1 cup marinara sauce<br />6 oz Fontina Cheese, grated<br />2 handfuls baby spinach leaves<br />1 small-medium zucchini, sliced<br />1 small-medium yellow squash, sliced<br />handful grape tomatoes, sliced in half<br />1/4 cup grated parmesan cheese<br />fresh basil (or dried, which is what I used), sprinkled on top</b><br /><br />Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the flours and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.<br /><br />Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.<br /><br />To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.</div><br /><div><i>Pizza dough recipe from <a href="http://annies-eats.com/2010/04/29/perfect-homemade-pizza-crust-tips-and-tricks/">Annie's Eats</a>.</i></div>Angiehttp://www.blogger.com/profile/05649262290310033613noreply@blogger.com0