tag:blogger.com,1999:blog-16116207793657651472024-03-19T12:38:44.719-07:00Masa & MeatballsOur Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-1611620779365765147.post-11516699269278376292012-05-07T17:57:00.000-07:002012-05-07T17:57:17.441-07:00Sausage and Grits Souffle<div class="separator" style="clear: both; text-align: center;">
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Just stopping by to post this recipe for the few who have requested it, enjoy. Thanks, Chrissy!<br />
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Sausage and Grits Souffle</div>
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2 c. milk<br />2 c. water<br />1 c. quick grits<br />salt & pepper<br />1.5 c. grated sharp cheddar cheese (6 oz.)<br />1 tsp. hot sauce<br />3-4 sprinkles of nutmeg<br />6 large eggs, separated<br />1/2 c. grated parmesan cheese (1.5 oz.)<br />1 lb. ground hot sausage<br /><br />Preheat the oven to 425 F. Grease a 2 quart souffle or round casserole dish and put in the freezer.<br /><br />Brown the sausage and set aside.<br /><br />Bring the milk and water to a boil in a large saucepan. Whisk the grits into the milk mixture in a slow, steady stream (to avoid lumps), bringing the mixture back to a low boil. Reduce heat and simmer for 3-5 more minutes, stirring until the grits are tender. Season with salt and pepper. Remove from heat and transfer to a large bowl. Stir in the cheddar cheese, hot sauce, nutmeg. Let cool slightly.<br /><br />Whisk the egg yolks into the grits until combined, stir in the sausage. Place the egg whites in a large bowl and beat until soft peaks form. Fold in one-third of the egg whites to lighten the grits mixture. Then gently fold in the remaining whites.<br /><br />Spoon the mixture into a prepared dish, spread evenly, and sprinkle with parmesan cheese. Bake about 25 minutes, until puffed and firm around the edges and still slightly soft in the middle. Remove from oven and let sit about 5 minutes before serving.</div>
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</ul>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com1tag:blogger.com,1999:blog-1611620779365765147.post-62913621176770719152011-10-18T05:42:00.000-07:002011-10-18T06:05:24.310-07:00Banana, Peach, and Black Bean Empanadas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvxdO2WCxGThvaTKsvbGIVw2xqzdCq6vCmc1ZMCFI3RmpG93-kREd_xYqHnnS8XdD0nVoU22xqdnsiCcw8IEAzzS_W3ysZlVp4wPOT7uqqrGoa15GfFhoayicATbiWB-Ptr4s1TxW9hk/s1600/photo-272.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvxdO2WCxGThvaTKsvbGIVw2xqzdCq6vCmc1ZMCFI3RmpG93-kREd_xYqHnnS8XdD0nVoU22xqdnsiCcw8IEAzzS_W3ysZlVp4wPOT7uqqrGoa15GfFhoayicATbiWB-Ptr4s1TxW9hk/s400/photo-272.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5664811894722666466" /></a><br /><div>Wow, it's amazing how a little ridicule can motivate. She is kind of annoying. Like how we work out our issues in the blog-sphere? Mostly, I don't like the idea of this blog being named after only one of us. I'm doing this for the family. Holding it together. </div><div><br /></div><div>So how about some peace making empanadas? The first time I made them it was far from peaceful. The dough was sticky and took forever to roll out, and after all that work they were tough. I think I chucked one at the dog. I finally gave up and bought some Goya wraps (found in your freezer section). Now I actually want to keep making them again since I only have to make the filling! And this recipe from a friend makes a great filling, I just added the peaches but you can use any fruit really. Zesty and sweet.</div><div><br /></div><div>So Lora, stuff one of these in your mouth. And enjoy!</div><div><br /></div><div><i>Banana, Peach, and Black Bean Empanadas</i></div><div><br /></div><div>Vegetable oil</div><div>1 firm medium sized banana diced</div><div>1 small peach diced</div><div>3/4 cup diced onion</div><div>1 can black beans, drained</div><div>1/4 cup chopped fresh cilantro</div><div>3/4 tsp cumin</div><div>1/4 tsp cayenne pepper</div><div>1 thawed package Goya discos</div><div>1 cup monterey jack cheese</div><div><br /></div><div>Heat about 2 T oil in skillet. Add banana and peaches, saute for about a minute. Transfer banana to paper towel to drain. Add onion to skillet, saute for 3 min. Add beans, cilantro, and seasonings. Cook until hot and mash mixture with potato masher until course paste. Season with salt and a couple of splashes of water or broth to loosen mixture and add moisture.</div><div><br /></div><div>Preheat oven to 425. Place 1 heaping T of mixture in middle of each disco and top with cooked fruit and cheese. Pastry will stretch to cover when folding over. Seal edges with a little water and a fork. Bake until golden about 15 minutes. Or, if you want to live on the edge you can fry them!</div><div><br /></div><div>I serve with plain yogurt blended with cilantro and hot sauce.</div><div><br /></div><div>Mangia~</div><div>Tracey</div><div><br /></div>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com3tag:blogger.com,1999:blog-1611620779365765147.post-59998130279941085452011-10-17T11:09:00.001-07:002011-10-17T11:20:11.528-07:00Perfect Pancakes<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Adg-c6x3FzfRKopr3QSn8RNa7uqOFxLXdg_T3UGenEPCLz9WZ_StJgMKWnqWKS7a2wZuP72hcu57TA82Ar8C3-bqjfjT9d3U7C_8xK-S1mgbcU9cEGIyChO7QZUfAzNAhMl3jE_jhEk/s1600/pancakes+finished.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD85cz7De25XbH3ZbVho6RIvL3NvJnL7tEpmUQ0kba6n48CJhDpThZDg3AqaPAXWfRw-QgprA1uV_GrXSk57nsaEZi5MPk78QSF82QMSkOOdziiPxVfyO3W8Uqk_TpLhnQBZVNRftsrTA/s1600/pancakes.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD85cz7De25XbH3ZbVho6RIvL3NvJnL7tEpmUQ0kba6n48CJhDpThZDg3AqaPAXWfRw-QgprA1uV_GrXSk57nsaEZi5MPk78QSF82QMSkOOdziiPxVfyO3W8Uqk_TpLhnQBZVNRftsrTA/s400/pancakes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5664525131848964674" /></a><br /><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); "><span class="Apple-style-span">I'm on the verge of making an executive decision.</span><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">I think I'm going to change the name of this blog to: Lora's Eats.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">I've been abandoned by my co-pilot. My co-anchor. My sister with whom I shared the womb.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">The womb, people!</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">OK, I'm over it. I've just covered my emotions with a pancake.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">They make everything better, don't they?</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">So, about a year ago I went on the hunt for the perfect pancake recipe (yes, sorry I've been holding out on you for that long!). I was tired of the mixes I had tried and all the recipes I had come across.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Then, it happened. Jessica posted her favorite recipe on Facebook and it was everything I wanted; full of flavor (without needing a ton of toppings or syrup), light, fluffy and tender.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">This is the basic recipe, and then below it I've shared a spin I put on it this past weekend (pictured above). We've been trying to eat more healthy around here. I think these pancakes hit the mark. Even though, pancakes could never be considered "health food", I felt better that I at least attempted to make them <i>healthier</i>. If you come up with any good variations, please share! I think I'm going to use pumpkin puree instead of the cider next time (and add a bit more almond milk).</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Mangia~</span></div><div><span class="Apple-style-span">Lora</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b>Good Old Fashioned Pancakes </b><i>(their words, not mine)</i></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">1 1/2 cups all-purpose flour</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">3 1/2 teaspoons baking powder</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">1 teaspoon salt</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">1 tablespoon white sugar</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">1 1/4 cups milk</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">1 egg</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">3 tablespoons butter, melted</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">Melt the butter in a microwave safe bowl and set aside to cool.</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">Whisk together dry ingredients and wet ingredients in separate bowls, then fold the wet into the dry - just enough to incorporate the two. Do not over mix or the pancakes will not be tender.</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">Cook pancakes (duh) using your preferred method and serve with pure maple syrup.</span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><b>Apple Cider Pancakes</b></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: normal; "><span class="Apple-style-span"><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); ">1 1/2 cups <b>white wheat flour</b> (I use King Arthur's)</span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); ">3 1/2 teaspoons baking powder</span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); ">1 teaspoon salt</span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><b>1/2 tablespoon</b> white sugar</span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><b>1 teaspoon cinnamon</b></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><b>3/4 cup apple cider</b></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><b>1/4 cup plain Greek yogurt (for added protein, to offset all the sugar in the cider - and add a zingy flavor)</b></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><b>1/4 almond milk (if you don't usually buy it, it's great for baking. Or anything but skim can be used)</b></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); ">1 egg</span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); ">3 tablespoons butter, melted & cooled</span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); ">Same instructions as above.</span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); ">Serve with roasted pecans, walnuts or almonds & pure maple syrup.</span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); ">Original recipe found at All <a href="http://allrecipes.com/Recipe/good-old-fashioned-pancakes/detail.aspx">Recipes.com.</a></span></div><div><br /></div></span></span></span></div></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Adg-c6x3FzfRKopr3QSn8RNa7uqOFxLXdg_T3UGenEPCLz9WZ_StJgMKWnqWKS7a2wZuP72hcu57TA82Ar8C3-bqjfjT9d3U7C_8xK-S1mgbcU9cEGIyChO7QZUfAzNAhMl3jE_jhEk/s400/pancakes+finished.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5664525138714893954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span><div><div style="text-align: center;"><span class="Apple-style-span"><br /></span></div><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); "><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: 16px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: normal; "><span class="Apple-style-span"><div><br /></div></span></span></span></div></span></div>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com0tag:blogger.com,1999:blog-1611620779365765147.post-79485352331116984602011-10-01T18:51:00.001-07:002011-10-01T19:06:47.597-07:003 Minute PastaI'm posting this because Tracey is lame. Even though she has three recipes lined up to post, she keeps going to bed at 8pm and leaves no time for this place. Well, I say there is no excuse great enough...except for an adorable 6 month old who like to wake up and just giggle at 5:45 am. <br />
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I know this because Tracey and I took the kids on an adventure in the woods this week and witnessed the cuteness and giggling wake-up call first hand. I don't know how she does it.<br />
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Vi and I returned home from our time away happy, tired and hungry. I had a box of penne and a can of garbonzo beans in the cupboard and decided that had to make a meal since I certainly wasn't shuffling out to Wegmans on this cold, dreary night.<br />
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I call this 3 minute pasta because that's how long it takes to prepare after the pasta is cooked. Hey, most of Rachel Ray's meals aren't actually achievable in 30 mins unless you have a production crew and three arms. :p<br />
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This turned out really yummy so I wanted to share. Great dish to throw together when you need something fast and comforting.<br />
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Mangia~<br />
lora<br />
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Lemon Chickpea Pasta<br />
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1/2 lb penne - cooked until al dente<br />
2 tbsp olive oil<br />
2 cloves garlic minced<br />
1 can chickpeas - rinsed<br />
Zest of one lemon<br />
2 dashes dried oregano<br />
2 handfuls baby spinach leaves, washed<br />
1/2 cup grated parm<br />
Dash hot pepper flakes<br />
Salt & pepper<br />
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Cook pasta. Reserve 1/2 cup pasta water. Drain pasta and add evoo to hot pasta pan. Add garlic and stir until fragrant. Add chickpeas, sauté 1 min. Add remaining ingredients and add pasta back to pan. Stir well until heated through (add another splash of evoo if it's too dry). Taste and adjust seasoning.<br />
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Serve with more cheese.<br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAT1BvyNZCTw1VV3L468Gwm0-GlSpMQKKuBFM0uxaA0dAiAmQS4rkr0dLJkPBg1Xi2fF4QqmlHYzCjgmLxEJ4vo3eULY5qAgkm97lVnbQ9U0YJ-t8tlkNxmZRhyfiId_tRkcnRROrghc/s640/blogger-image--1639800682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAT1BvyNZCTw1VV3L468Gwm0-GlSpMQKKuBFM0uxaA0dAiAmQS4rkr0dLJkPBg1Xi2fF4QqmlHYzCjgmLxEJ4vo3eULY5qAgkm97lVnbQ9U0YJ-t8tlkNxmZRhyfiId_tRkcnRROrghc/s640/blogger-image--1639800682.jpg" /></a></div>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com2tag:blogger.com,1999:blog-1611620779365765147.post-49288191188499414872011-09-02T16:25:00.000-07:002011-09-02T17:51:44.879-07:00Lime Kale Chips & Spicy Dip<span class="Apple-style-span" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeo8mTnG1-NAe4vZcuQm1pLOaYNKY-UOmTmFOR9sGir1BnZ78w2o65VFMvARUyRQsLszSM0SiPgusv5UDNYYb2ZAg3Y2-OcqMUs2r2KMFmb7K_Cdbp0z9EEqzO-oRVrlBrW5qZYVAbXw/s1600/kale.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeo8mTnG1-NAe4vZcuQm1pLOaYNKY-UOmTmFOR9sGir1BnZ78w2o65VFMvARUyRQsLszSM0SiPgusv5UDNYYb2ZAg3Y2-OcqMUs2r2KMFmb7K_Cdbp0z9EEqzO-oRVrlBrW5qZYVAbXw/s400/kale.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5647909170721960146" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uEctlZAUhmjvoLXnMK-VMZD7jw3Fl0oyvET4aNUYlK-QYPjQBozQDXYI7lEgnwyjiBJzajvTEdlSW-KB_9g3z99Lxuv__OVe-bYoXDtb8b_lRi3HTBXA-yxMAx9bNYYchUN41JiZRZg/s1600/sauce.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uEctlZAUhmjvoLXnMK-VMZD7jw3Fl0oyvET4aNUYlK-QYPjQBozQDXYI7lEgnwyjiBJzajvTEdlSW-KB_9g3z99Lxuv__OVe-bYoXDtb8b_lRi3HTBXA-yxMAx9bNYYchUN41JiZRZg/s400/sauce.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5647909176074246306" /></a></span><p class="MsoNormal" style="margin-bottom:5.0pt;line-height:normal"><span class="Apple-style-span" ><span style="font-family: Verdana, sans-serif; color: black; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; background-position: initial initial; background-repeat: initial initial; "><span class="Apple-style-span">Momma G tried her <span class="blsp-spelling-error" id="SPELLING_ERROR_0">darndest</span> to get me to eat broccoli as a kid. I didn't just not like it. I <span class="blsp-spelling-error" id="SPELLING_ERROR_1">haaaated</span> it. I may or may not have been spanked for "hiding" a large hunk of it in my milk glass at one time, and then lying about its whereabouts. What's that greenish thing in my milk, you asked? Silly <span class="blsp-spelling-error" id="SPELLING_ERROR_2">parentals</span>. It's moldy milk, of course! Better throw that out too.
<br />
<br />I've grown to like broccoli (strange seeing as we had such a traumatic start). Another green thing I've grown to like...kale. And it kinda reminds me of the flavor of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">broccoli</span>. Which is also funny because I wouldn't have even known what to do with it a short while ago. I've been doing this funny thing lately when i go to the store or farmer's market. I throw stuff in my cart or basket that <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">I've</span> never bought before but i know is good for me. It forces me to try new things and I'll have to eat them before they go bad or I'll feel guilty.
<br />
<br />I've only made kale chips a handful of times, and believe me when i declare their <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">deliciousness</span>! Baking kale this way miraculously makes it so crunchy! You can't tell from the pic, but these little guys are thin little <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">crispy</span>, salty wafers and you won't be able to keep them around very long after baking them.
<br />
<br />I was having a craving for something spicy and salty today and rummaged though the fridge. I found a lime, a head of kale (that was one day away from being toss-able) and some Greek yogurt. <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Hmmmm</span>...
<br />
<br />I've made kale chips with lime juice before (<a href="http://www.stayatstovedad.com/stay_at_stove_dad/2011/01/the-truth-about-kale-chips-recipe.html">thanks to this helpful <span class="blsp-spelling-error" id="SPELLING_ERROR_8">blogger's</span> suggestion</a>), but never with just zest. I like it better with the zest because i think the juice makes them a bit soggy. And I thought a spicy dipping sauce would go well with them. If you haven't tried <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Sriracha</span> sauce before and you like spice - you should try it. It's in the Asian aisle. It has such a delicious flavor, in addition to the spice.
<br />
<br />This little snack has all the saltiness, crunch and flavor that one expects from a snack - with zero guilt and a side of nutrition.
<br />
<br /></span></span><span style="font-family: Verdana, sans-serif; color: black; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; background-position: initial initial; background-repeat: initial initial; "><span class="Apple-style-span"> I guess Momma G was right. Eating veggies can be delicious. But don't tell her I said that.
<br />
<br /><b>Crispy Lime Kale Chips</b> </span></span></span></p><p class="MsoNormal" style="margin-bottom:5.0pt;line-height:normal"><span class="Apple-style-span" ><span style="font-family: Verdana, sans-serif; color: black; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; background-position: initial initial; background-repeat: initial initial; "><span class="Apple-style-span">1 head kale, washed, dried and torn away from the stem into bite-size pieces
<br />1/2 tbsp olive oil
<br />Sprinkle of salt
<br />Zest of one lime
<br />
<br />Preheat oven to 300.
<br />
<br />Place kale pieces on large (or two small) cookie sheets. Drizzle with oil and sprinkle on the zest and salt. Toss gently with your finger tips <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">until</span> all the kale is coated with a little oil.
<br />
<br /></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; background-color: rgb(255, 255, 255); ">Bake 15 or so minutes (check them) until slightly brown and crunchy.</span></span></p><p class="MsoNormal" style="margin-bottom:5.0pt;line-height:normal"><span class="Apple-style-span" ><span style="font-family: Verdana, sans-serif; color: black; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; background-position: initial initial; background-repeat: initial initial; "><span class="Apple-style-span">
<br /></span></span><span style="font-family: Verdana, sans-serif; color: black; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; background-position: initial initial; background-repeat: initial initial; "><span class="Apple-style-span"><b>Spicy Dipping Sauce</b>
<br />
<br /></span></span></span></p><p class="MsoNormal" style="margin-bottom:5.0pt;line-height:normal"><span style="font-family: Verdana, sans-serif; color: black; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; background-position: initial initial; background-repeat: initial initial; "><span class="Apple-style-span" >1/3 cup plain Greek yogurt
<br />1 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_11">sriracha</span> - start here and then taste and add till you get the right heat level
<br />2 <span class="blsp-spelling-error" id="SPELLING_ERROR_12">tsps</span> lime juice or more if you like
<br />Sprinkle of salt
<br />
<br />Mix together. Taste and adjust. Serve.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin-bottom:5.0pt;line-height:normal"></p><p class="MsoNormal" style="margin-bottom:5.0pt;line-height:normal"></p><p class="MsoNormal" style="margin-bottom:5.0pt;line-height:normal"></p><p class="MsoNormal" style="margin-bottom:5.0pt;line-height:normal"></p><p class="MsoNormal" style="margin-bottom:5.0pt;line-height:normal"></p> <p class="MsoNormal"><span style="font-family:"Verdana","sans-serif""><o:p><span class="Apple-style-span">
<br /></span></o:p></span></p><p class="MsoNormal"><span style="font-family:"Verdana","sans-serif""><o:p><span class="Apple-style-span"> </span></o:p></span></p>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com2tag:blogger.com,1999:blog-1611620779365765147.post-23556432065260280022011-08-30T05:52:00.001-07:002011-09-02T17:30:54.398-07:00Peanut Butter Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuOI8M7-Duj3suT5miG911cdB1qDo3HyfX9RXv1GpbPWPvulpGYnC3AYcfmTkSJPSHy4aLIKIFKC0TED9_1xnvBpCxLdDxK9IQmsM1OKc0jQdVmZ-fxyRCaN0kSbOSi9WMRAUVOW76tU/s1600/pb+pie.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 308px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuOI8M7-Duj3suT5miG911cdB1qDo3HyfX9RXv1GpbPWPvulpGYnC3AYcfmTkSJPSHy4aLIKIFKC0TED9_1xnvBpCxLdDxK9IQmsM1OKc0jQdVmZ-fxyRCaN0kSbOSi9WMRAUVOW76tU/s400/pb+pie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5646631314465952994" /></a><div>I found myself crying when I read <a href="http://www.injennieskitchen.com/2011/08/for-mikey.html">this story</a> posted a few weeks ago by a popular food writer and blogger. Her request to honor her husband's memory by making this peanut butter pie (his favorite dessert) inspired me.</div><div>
<br /></div><div>This recipe is a keeper so I wanted to post it here. I made it last week, and I shared it with people I love. I recommend you do the same. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">guarantee</span> they'll love you back.</div><div>
<br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Mangia</span>~</div><div>Lora</div><div>
<br /></div><div><p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><strong><span style="font-size: 10pt; font-family: Verdana, sans-serif; color: rgb(51, 51, 51); background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; background-position: initial initial; background-repeat: initial initial; ">Creamy Peanut Butter Pie</span></strong><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";color:#333333; background:white"><o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><em><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">Serves 10 to 12</span></em><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";color:#333333; background:white"><o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">8 ounces chocolate cookies<o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">4 tablespoons butter, melted<o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">4 ounces finely chopped chocolate or semi-sweet chocolate chips<o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">1/2 cup chopped peanuts<o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">2 cups heavy cream<o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">8 ounces cream cheese<o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">1 cup creamy-style peanut butter<o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">1 cup confectioner's sugar<o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">1 – 14 ounce can sweetened condensed milk<o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">1 teaspoon vanilla extract<o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">1 teaspoon freshly squeezed lemon juice<o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan or a glass pie plate. <o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.<o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner's sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.<o:p></o:p></span></p> <p style="margin-top:7.5pt;margin-right:0in;margin-bottom:7.5pt;margin-left: 0in;line-height:14.25pt"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; color:#333333;background:white">Fold 1/2 of the whipped cream into the filling mixture. Pour the filling into pie plate/pan. Refrigerate overnight before serving. Serve with remaining whipped cream and chopped peanuts.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;font-family: "Verdana","sans-serif""></span><o:p> Adapted from<a href="http://www.injennieskitchen.com/2011/08/for-mikey.html"> Jennie's Kitchen.</a></o:p></p></div>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com0tag:blogger.com,1999:blog-1611620779365765147.post-5082148062644335902011-08-14T17:15:00.000-07:002011-09-02T17:32:13.329-07:00Chopped Caprese Salad w/ Warm Onion Dressing<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kJaoJPdQvFZ_YuDzeOCHrqmZiN0fzxstD53woC7RLbg72UD94wPtijWuGSAjupIS27NQQXr22BLwAfgDeV4HmSMNGIjX-1_vKfVQXkIe-JMERC2xhpQRjqCKNCN6SU-Wl9KGo8OVVKo/s1600/salad.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kJaoJPdQvFZ_YuDzeOCHrqmZiN0fzxstD53woC7RLbg72UD94wPtijWuGSAjupIS27NQQXr22BLwAfgDeV4HmSMNGIjX-1_vKfVQXkIe-JMERC2xhpQRjqCKNCN6SU-Wl9KGo8OVVKo/s400/salad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5640871857563550834" /></a>
<br />My sister <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Shawnie</span> is an inspiration. Look at this thing! Are ya kidding me?!<div>
<br /></div><div>When she was 11, she would fake illness to stay home from school. I know that is neither unusual nor inspiring, but her motive was both. She wanted to bake. And not cookies or rice crispie treats. She baked <a href="http://en.wikipedia.org/wiki/Challah"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">challah</span> bread</a>. Have you ever made it? Me neither. It's too complicated.</div><div>
<br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Shawnie</span> has an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">innate</span> ability to cook and bake. She is always coming up with new, delicious recipes, and I was lucky to be over for dinner when she created this masterpiece.</div><div>
<br /></div><div>Isn't it breathtaking? I'm thinking of enlarging this photo and putting it on my boring white living-room wall. </div><div>
<br /></div><div>It's as delicious as it is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">beautiful</span>. And a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">wonderful</span> way to use tomatoes for a late summer dinner.</div><div>
<br /></div><div>Thanks for the dinner, Shawn, and for your inspiration.</div><div>
<br /></div><div>Love ya-</div><div>
<br /></div><div>Lora</div><div>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCYKCda3DuDAwvZJ_6dK660IiMmJEOq3AjWU8LZPdGedkHdeLyWC5xS9VS-IutawXS-Y4yDU-UdyRegFbHc3uS_YeIN1taIggTz0u3JGztGIVNg-7bvpnbCgN4qEInkbJvNKZrCxuxgI/s1600/salad+2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 298px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCYKCda3DuDAwvZJ_6dK660IiMmJEOq3AjWU8LZPdGedkHdeLyWC5xS9VS-IutawXS-Y4yDU-UdyRegFbHc3uS_YeIN1taIggTz0u3JGztGIVNg-7bvpnbCgN4qEInkbJvNKZrCxuxgI/s400/salad+2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5640873755985969794" /></a>
<br /></div><div><b><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Shawnie's</span> Chopped <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Caprese</span> Salad & Warm Pearl Onion Dressing</b></div><div><b>
<br /></b></div><div>Dressing:</div><div>1 1/2 - 2 cups peeled, fresh pearl onions <a href="http://startcooking.com/blog/202/How-to-Peel-Pearl-Onions">(here's an easy way to peel them)</a></div><div>
<br /></div><div>Marinate them overnight in:</div><div>
<br /></div><div>1/2 c. <span class="blsp-spelling-error" id="SPELLING_ERROR_8">EVOO</span></div><div>1/4 c. sun dried tomatoes, cut into strips</div><div>2 tsp garlic powder</div><div>sprinkle of salt </div><div>few turns of the pepper mill</div><div>
<br /></div><div>Salad <span class="blsp-spelling-error" id="SPELLING_ERROR_9">fixins</span> (vary amounts based on number of servings):</div><div>
<br /></div><div>4 large red tomatoes, chopped into bite-sized pieces</div><div>1 pint mixed colored tomatoes (or less, depending on number of servings)</div><div>1/2 - 1 lb soft <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">mozzarella</span>, chopped into bite-sized pieces</div><div>Your favorite store bought or homemade croutons</div><div>Large bunch of basil, chopped</div><div>
<br /></div><div>Before serving, pour marinated onions and marinade into saute pan. Cook over med-high heat (stirring frequently) until onions are <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">caramelized</span>. </div><div>
<br /></div><div>When ready to eat, arrange salad <span class="blsp-spelling-error" id="SPELLING_ERROR_12">fixins</span> on <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">platter</span>, sprinkle with salt and pepper, and drizzle warm dressing over the top. Sprinkle with the chopped basil.</div><div><b>
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<br /></div>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com2tag:blogger.com,1999:blog-1611620779365765147.post-72740981237977577152011-08-09T11:13:00.000-07:002011-09-02T17:32:32.303-07:00Calalou and Basil Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkV74ps9o0nWvVh9Keef-W860eghL0ntYuh2rQRo0dWvTykSs3gtfqZZHQyd4mn-7Aw96iJjiQv4ufA2wilTMTls_3JBuMaQ-z9T6Rofc8ZZUvfVHea9weBhoVMSuptXCJW9zSYh62ZYA/s1600/photo-20.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkV74ps9o0nWvVh9Keef-W860eghL0ntYuh2rQRo0dWvTykSs3gtfqZZHQyd4mn-7Aw96iJjiQv4ufA2wilTMTls_3JBuMaQ-z9T6Rofc8ZZUvfVHea9weBhoVMSuptXCJW9zSYh62ZYA/s400/photo-20.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5638921588598880146" /></a>
<br /><div>It's been too long since I posted. No excuse other than my cute 4-month old. :) Haven't cooked any very interesting foods for awhile. Figuring it was high time I stopped with the excuses and started cooking real food again!<div>
<br /></div><div>I remember when we had a farm share last year Lora and I had greens coming out of our ears. Kale chips, soups, greens and beans where our go-to recipes for all the excess. Last week a friend shared her favorite "greens" soup recipe and I had to try it. So the great part is this recipe would work with any green you want to cook down and get out of your fridge! I added tomatoes and basil because that's what I add to everything in the summer. Wish I had this recipe last year!</div><div>
<br /></div><div>When I went to the market last week I expected greens to be at every stand. It was bizarre, nothing. No spinach, swiss chard, kale... nothing!! Guess its only a spring thing, but our farm last year produced all of it all summer long.</div><div>
<br /></div><div>Well, It was the last thing on my list and Abel I were racing to see who could spot green first. Finally, I saw some collard greens and another big huge barrel full of this light large leafed green. The woman behind the bench was watching me, "You know what that is, Honey?"</div><div>"No." I replied. "Is it good in soup?"</div><div>"Why, yes!" She beamed. "It's calalou."</div><div>So there you have it. It's delicious but anything else you have in your fridge will work too.</div><div>
<br /></div><div>Mangia~</div><div>
<br /></div><div>Tracey</div><div>
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<br /></div><div>Calalou and Basil Soup</div><div>makes 2 hearty servings so you probably want to double or triple it!</div><div>
<br /></div><div>2 large handfuls of any green leafy veggie, deveined and rinsed</div><div>7 or so large leaves of basil</div><div>1 large onion chopped coursely</div><div>3 cloves garlic sliced coursely</div><div>olive oil</div><div>2 fresh tomatoes chopped into course chunks or 1 can diced tomatoes</div><div>2.5 cups chicken broth or more if you like thinner soup</div><div>salt and pepper</div><div>
<br /></div><div>Saute onion and garlic in about 4 Tablespoons olive oil for 2-3 min over medium heat. Add greens and basil and cook until tender. Add tomatoes and chicken stock, bring to a boil. Cook down for a few minutes and flavor with salt and pepper. Blend in food processor or blender until smooth, add more stock if needed and heat through before serving. A swirl of heavy cream would be great but I didn't have any... was still good. :)</div><div>
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<br /></div></div></div></div>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com3tag:blogger.com,1999:blog-1611620779365765147.post-38685379882255260762011-07-20T16:31:00.000-07:002011-09-02T17:32:44.823-07:00Maine Corn & Fish Chowder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKPgCxWyGkIDFNYAAuuaM7DCTLhQZHbWPPYUrxnwp4x52QESJt-TFFkAAEBLwKl3Ze9ixYl-4wAKNWKxFudTXyVmq6sNMjWuYNq8hSeeDMPRzBjYd_mJJyyrVT59dy_kAQ2ptSfF79XfI/s1600/lobster+chowder.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKPgCxWyGkIDFNYAAuuaM7DCTLhQZHbWPPYUrxnwp4x52QESJt-TFFkAAEBLwKl3Ze9ixYl-4wAKNWKxFudTXyVmq6sNMjWuYNq8hSeeDMPRzBjYd_mJJyyrVT59dy_kAQ2ptSfF79XfI/s400/lobster+chowder.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5631586460779169362" /></a>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3y214xPsreeM8-NJn_yRCCX6ECP_xdfLJy86TfF4Lo5pIjtkeDnp8xlzYzNAte-2Xd90r8wyMsNl3BieXf9Sar71lzeBV96IjFbEDc0m8zyIQHiHqCJmim29bIhSSBuUpdp_VVWyfJM/s1600/lobster.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3y214xPsreeM8-NJn_yRCCX6ECP_xdfLJy86TfF4Lo5pIjtkeDnp8xlzYzNAte-2Xd90r8wyMsNl3BieXf9Sar71lzeBV96IjFbEDc0m8zyIQHiHqCJmim29bIhSSBuUpdp_VVWyfJM/s400/lobster.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5631586454962183298" /></a><div>
<br /></div><div>I took a <a href="http://www.ambrosiacookingschool.com/">cooking class in Bar Harbor, Maine</a> last week. The instructor, Sharon Joyce, shared recipes for blueberry muffins, popovers, steamed mussells, and this chowder. Sharon explained the traditions and food culture of the region, while whipping up a feast for the class, with our occasional assistance.</div><div>
<br /></div><div>This chowder recipe was my favorite of those shared (all were delicious, but I think this is the one I'll make with the most regularity - um, sans lobster). This recipe is almost 100 years old (if not older), and was given to Sharon by a woman who worked as the head house keeper to a very wealthy Maine family many years ago. When the family would travel for business or pleasure, they would always request this chowder (with corn or white fish) for their first meal after arriving home. It's so simple, no bacon (sniff) or stock, I can see why it was a go-to dish.</div><div>
<br /></div><div>Even though it was warm outside, I made this chowder while we were still in Maine so we could capitalize on the low-cost seafood. I am SO jealous of Mainards and their ability to buy lobsters and still afford to eat for the rest of the week. </div><div>
<br /></div><div>I love this recipe because you can also make it with haddock or grouper - more realistic for an upstate New Yorker.</div><div>
<br /></div><div>This is a loose chowder, so if you are looking for a thick one, you'll have to find a different recipe. I don't think adding a roux to this one would work well. It uses water for the majority of the liquid.</div><div>
<br /></div><div>This recipe is so simple and can be made really inexpensively as a plain corn chowder. It's one of those "file it and make it in a pinch" type recipes.</div><div>
<br /></div><div>Thanks to Sharon for sharing her stories and recipes!</div><div>
<br /></div><div>Mangia~</div><div>Lora</div><div>
<br /></div><div><b>Maine Corn & Fish Chowder</b></div><div>
<br /></div><div>1 large onion</div><div>2 tbsp butter</div><div>2 cloves garlic</div><div>2 potatoes - such as yukon gold, peeled</div><div>Fresh thyme, or pinch of dried to taste (it doesn't need any herbs, but I had thyme on-hand so I added it)</div><div>Fresh corn from two cobs and/or a couple of filets of white fish</div><div>1-2 cups whole milk</div><div>1/2 cup cream</div><div>
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<br /></div><div>Saute 1 large onion chopped in 2 tbsp butter, until translucent (do not brown)</div><div>Add 2 garlic cloves, minced (honestly, I added this. you can't make ANYTHING without garlic!!)</div><div>Saute for 2 mins and add 2 large yukon gold potatoes, chopped into bite-sized pieces</div><div>Stir the potatoes and coat with the butter and onions</div><div>Add water just to cover potatoes and simmer (do not boil) until potatoes are tender</div><div>Add fresh corn, and/or white fish chopped into bite-sized pieces</div><div>Add whole milk to cover the corn and/or fish (about an inch or so)</div><div>Simmer for 7-9 mins until corn and/or fish are cooked through</div><div>Salt and pepper to taste</div><div>Add 1/2 cup of cream and simmer for a few minutes more.</div><div>
<br /></div><div>Serve with crusty bread or Maine's traditional popovers!</div><div>
<br /></div><div>If you happen to have a lobster - this is how we cooked it before we added it to the chowder:</div><div>
<br /></div><div>Place a 1 1/2 - 2 lb lobster in the freezer, for approx 30 mins prior to boiling (seen as a humane way to end the little guy/gal's journey on earth)</div><div>Bring a large stock pot filled with water to a rolling boil</div><div>Salt the water heavily</div><div>When the water is at a rolling boil, place the lobster in the pot and cover with a lid</div><div>Set your timer for 12 mins</div><div>Once the timer rings, place the lobster in a shallow bowl and allow it to cool for several minutes, until you can comfortably handle it.</div><div>When cool, pick it up and crack the tail away from the body. The green goop inside should be removed (once thought edible, it's no longer recommended you eat it). The body of the lobster actually has hardly any meat, and it's not really worth the effort of getting at it. Pull the tail meat out and chop. Crack the claws and pull out the meat. The leg meat can be eaten by cracking them at the joints and then using your teeth to push the meat into your mouth (kind of like a freezy pop - but much more delicious).</div>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com3tag:blogger.com,1999:blog-1611620779365765147.post-24724548584701506522011-06-14T11:16:00.000-07:002011-09-02T17:33:23.544-07:00whole wheat rhubarb streusel muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9kCZ-3Liqz8VuOXwqrThMMkMRV9hAfDrVfbEeZDOtHzHAbJ8WGad6s_1Aa1snVnttFZF4yHYaH8H8AB2-C1Gfcke7eHFG-Q5HDqTRwDt0Dfg0gs9G6hLuIGfIJvfy66eqmuzdQqN4DA8/s1600/muffins.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9kCZ-3Liqz8VuOXwqrThMMkMRV9hAfDrVfbEeZDOtHzHAbJ8WGad6s_1Aa1snVnttFZF4yHYaH8H8AB2-C1Gfcke7eHFG-Q5HDqTRwDt0Dfg0gs9G6hLuIGfIJvfy66eqmuzdQqN4DA8/s400/muffins.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5618146242862078690" /></a>
<br /><span class="Apple-style-span">Aren't these purdy? They taste as good as they look.</span><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">Rhubarb is one of those ingredients that wonderfully transforms once it's cooked. Raw, its bitter and tough. Heat brings it to life, and morphs it into something so delicious. Kinda like when I throw my cranky, grumpy 4 year old into a warm bath...</span><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">I realize this is the third sweet recipe in a row...sorry. It's all beans or sugar around here.</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">Many of you know that our family has recently increased by 1. T's sweet little baby boy has captured all of our hearts. ;) I thought another sweet recipe would be perfect way to celebrate his awesomeness.</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">These muffins are delicious, moist, not overtly sweet and moderately healthy! They call for white wheat flour, which I've been using to make bread lately (post to come). It's a great option for those who are opposed to full-fledged wheat flour, and it's right next to the white flour at the store so it's easy to grab.</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">I used vanilla yogurt instead of the author's recommended sour cream. I also added a bit more rhubarb than recommended. Next time I'm going to add 1/2 cup of chopped strawberries or blueberries - just because. </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">Follow a recipe verbatim? That's just too much like following the rules.</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span"><a href="http://smittenkitchen.com/2011/05/rhubarb-streusel-muffins/">Here's the link to the recipe</a>. Thanks Smitten Kitchen! Sooooo yummy.</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">Mangia~</span></div><div><span class="Apple-style-span">Lora</span></div><div><span class="Apple-style-span">
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<br /></span></span></div>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com1tag:blogger.com,1999:blog-1611620779365765147.post-49450899898096301842011-05-03T11:42:00.000-07:002011-09-02T17:34:10.500-07:00Mile-High Lemon Meringue Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOzZcDAlLDfUCBOJLXZnlBo9SxK_mRrB6nineNmVLy35DcOWTogxvl_X7463uiYEQEP4pFDiUrmiKWJoaNSwO_oJBdfQL3A5IPcuJbjcHvSVa_dNS1eNl4lvWKRK93AduUEJp9AzeoMA/s1600/pie2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOzZcDAlLDfUCBOJLXZnlBo9SxK_mRrB6nineNmVLy35DcOWTogxvl_X7463uiYEQEP4pFDiUrmiKWJoaNSwO_oJBdfQL3A5IPcuJbjcHvSVa_dNS1eNl4lvWKRK93AduUEJp9AzeoMA/s400/pie2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602571591916334946" /></a><div><div><div style="color: rgb(0, 0, 0); "><div style="color: rgb(0, 0, 0); "><div><span class="Apple-style-span"><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">Headline news:<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">Momma G breaks her silence...<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">The Pie Queen is going to let you in on her secrets. Grab a pen.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">And, yes, you <i>should</i> be excited. We (I) don't call her the Pie Queen for <span class="blsp-spelling-error" id="SPELLING_ERROR_0">nothin</span>'.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">Oh, and BTW, I don't have to make pie because my sisters and mom do it so well, and I reap all the reward. ;) But you must make pie. You must make <b>this</b> pie. Typically I post recipes here so I don't forget them. But, I'm posting this recipe so that YOU don't forget it. So you can make if for me (again and again).<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">Momma G never made pie in a round pie plate when we were kids. Pie came in square slabs. That's right. She made a yard of pie crust and baked pie in an extra-large cookie sheet. Yup, a sheet of pie. A sheet pie. A round 9" pie only feeds 4 in our family. And we had 5. And I got spanked once for sneaking in the kitchen and picking 80% of the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">streusel</span> topping off of one her legendary apple <span class="blsp-spelling-error" id="SPELLING_ERROR_2">steusel</span> sheet pies. All I can say: It was worth it.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">In fact, my mother's pie is so well regarded in our family that it's requested for birthday and Christmas presents. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Gramps</span> always requests this lemon meringue or the apple, and Poppa G just asks for "pie". They eat the entire pie themselves, with a quart of milk. I don't blame them a bit. Oh, and my <span class="blsp-spelling-error" id="SPELLING_ERROR_4">gramps</span> is going to be 87 this year, healthy as an ox. That's good pie.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">So here it is, people...enjoy! Thanks, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Mommasita</span>!<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><b><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">Mile-High Lemon Meringue Pie</span></b><span style="font-size: 10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman";color:black"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; "><b><span style="font-family: Verdana, sans-serif; color: black; ">(Original recipe by Julie <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Miltenberger</span>)</span></b><span style="font-size: 10pt; font-family: Verdana, sans-serif; color: black; "><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">Prep: 20 min. cook: 24 min. Bake: crust at 425 for 20 min; pie at 325 for 33 min. Refrigerate: after cooling for 1 hr.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">1 pastry crust for a 9 in pie<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">FILLING<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">3 to 4 "large" lemons<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">1 and 3/4 cups sugar<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">3/4 cup cornstarch<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">1/4 tsp salt<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">6 egg yolks room temp. (save whites for meringue. careful not to get any yolk in the whites meringue will not whip well.)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">2 tablespoons of unsalted butter cut up<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">MERINGUE:<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">6 room temp <span class="blsp-spelling-error" id="SPELLING_ERROR_7">egg whites</span> ( i use 7 with <span class="blsp-spelling-error" id="SPELLING_ERROR_8">a little</span> extra cream of tartar to get a really high meringue)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">1/2 tsp cream of tartar<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">1/2 cup sugar<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">1. Heat oven to 425. Fit pastry in 9 in. deep pie plate. Roll dough under and crimp for fluted edge. Check for cracks in dough repair then prick dough well, with fork; Line with thin foil<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">fill with dried beans or pie weights. ( I found pie weights at the Christmas Store. They worked wonderfully!)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">2. Bake at 425 for 12 min. Remove foil and weights or beans. Put crust back into oven for 8 <span class="blsp-spelling-error" id="SPELLING_ERROR_9">more</span> min or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">until</span> golden.....COOL<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">3. Grate 2 <span class="blsp-spelling-error" id="SPELLING_ERROR_11">tbls</span> lemon rind set aside. Squeeze 3/4 cup juice from lemons(no seeds please). Mix sugar, cornstarch, and salt in saucepan. Stir in 2 1/4 cups water and lemon juice. Cook over med. heat,<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">whisking</span>, 15 to 20 min or <span class="blsp-spelling-error" id="SPELLING_ERROR_13">until</span> thickened and bubbly. Cook another 2 to 3 min. stirring. Remove from heat<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">4. Beat egg yolks lightly in a small bowl, stir 1/2 cup hot lemon mixture into yolks quickly, then stir this yolk <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">mixture</span> back into full lemon mixture in saucepan. Cook over low heat, stirring constantly for<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">1min. (DON'T OVERCOOK) Take off heat add butter and grated lemon rind. Pour into baked cooled crust.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">5. Reduce oven temp to 325<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">6.Meringue: Beat egg whites and cream of tartar in large bowl (not huge) <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">until</span> foamy. On high speed, beat in sugar one <span class="blsp-spelling-error" id="SPELLING_ERROR_16">tablespoons</span> at a time, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">until</span> stiff peaks form. Spoon meringue over pudding mixture, spreading to edges to seal meringue to the crust. Swirl into peaks.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">7. Bake on lower rack at 325 for 25 to 30 min. cool on rack ( away from drafts, something I learned through the years) for at least 2 hrs. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">Refrigerate</span> for at least 2 hrs.( Better if more) before slicing.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">This <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">recipe</span> has been tried in my kitchen 4 times and each time was a success. If you follow each step exactly you can not go wrong. I do not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">recommend</span> boxed or already made crust for this pie.Won't work! Besides this pie deserves a wonderful home made crust. I use an old Amish <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">recipe, </span>that I switched up a bit. But any homemade crust will do.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:"Times New Roman"; color:black">The Lemon rind in the pudding and the butter make the pie really special and Yummy. ENJOY!<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 5pt; line-height: normal; font-size: 12px; "><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:"Times New Roman";color:black">Love, Momma G</span></p></span></div></div></div></div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-EJmhr45iUCTxgFveHlFsWi_7DpfRvVlocGSZEMuMDj9qgTCFJa4stapCE85s9UMNO-KieWNcS2sf4xdX7rFmhMjw90-wkukaxdTVuyj-WLUffW4wmaFglz14vdH49zyILls2T21GTkA/s1600/pie.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 322px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-EJmhr45iUCTxgFveHlFsWi_7DpfRvVlocGSZEMuMDj9qgTCFJa4stapCE85s9UMNO-KieWNcS2sf4xdX7rFmhMjw90-wkukaxdTVuyj-WLUffW4wmaFglz14vdH49zyILls2T21GTkA/s400/pie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5602570595227060594" /></a>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com4tag:blogger.com,1999:blog-1611620779365765147.post-34801914861722106982011-04-22T16:50:00.001-07:002011-04-22T17:30:53.148-07:00Spring Marshmallow Treats<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1pZ0zAKRrT5PZ-b43KeodohnOmVR5rgtcdJ2eAIeiH-Jvf065APtxZ-VbvIlaAmGWNJWIg0DjZf6wUv6W3w5KPOkB3JbyIS9VGVKXRg6XZUuruMCLM2YH3JSG9E5nmmwFOoH6MuJu-Y/s1600/nest+1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1pZ0zAKRrT5PZ-b43KeodohnOmVR5rgtcdJ2eAIeiH-Jvf065APtxZ-VbvIlaAmGWNJWIg0DjZf6wUv6W3w5KPOkB3JbyIS9VGVKXRg6XZUuruMCLM2YH3JSG9E5nmmwFOoH6MuJu-Y/s400/nest+1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5598562087263550258" /></a><br /><div style="text-align: left;">This <a href="http://www.amazon.com/Fairies-Cookbook-Barbara-Beery/dp/1423602900">book</a> Tracey references in her <a href="http://masaandmeatballs.blogspot.com/2010/12/tortilla-snowflakes.html">Tortilla Snowflake</a> recipe, inspired this special treat. I was looking for an Easter treat, and these little bird nests looked so cute, easy, and delicious. The recipe in the book used candy coating. I thought, why mess with that when this was the perfect opportunity to leverage the delicious butter/mallow binder in rice crispie treats? So I stole the ingredients and wrapped it in something else, and added a dash of almond extract. Of course!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Vi and Abel had a great time helping with these. Vi's idea of help was eating every crumb of flake, noodle or rouge egg that hit the table. She's lucky she's so cute.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Happy Easter!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mangia~</div><div style="text-align: left;">Lora</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Spring Marshmallow Treats</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">3tbsp unsalted butter</div><div style="text-align: left;">1 package large marshmallows</div><div style="text-align: left;">2 tsp almond extract</div><div style="text-align: left;">Blue and green food coloring</div><div style="text-align: left;">1 cup sweetened coconut</div><div style="text-align: left;">1 package small malt eggs</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place 1 cup sweetened coconut and a considerable number of drops of green food coloring in a zip lock bag. Shake until coconut is completely coated. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In large pot, melt:</div><div style="text-align: left;">3 tbsp unsalted butter</div><div style="text-align: left;">1 package marshmallows</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add:</div><div style="text-align: left;">2 tsp almond extract</div><div style="text-align: left;">Dashes of green and blue food coloring, until the desired shade</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir in:</div><div style="text-align: left;">4 cups corn flakes</div><div style="text-align: left;">1 1/2 cup <a href="http://www.amazon.com/Choy-Chow-Mein-Noodles-5-Ounce/dp/nutrition-facts/B000HD7N14">Chow Mein noodles</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Shape mixture into small nests. Press thumb in center of each while still warm.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sprinkle coconut in center of each nest and press small malt eggs into nest.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Store extras in air-tight container.</div><span class="Apple-style-span"><u><br /></u></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKcwL6YnhucOpgcLGSxwngG9Q7URMYY89zPYXKlJ2Q90hMbpNbvxqw3I1tJEH76g0VK6ur4Jrwvy3aEm1A2CR1vqWZqfhVCBkU8HiVy0UGzlPy39b9holsQiHtJ2hAuN9xxXr52P4Psg/s1600/nest+2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKcwL6YnhucOpgcLGSxwngG9Q7URMYY89zPYXKlJ2Q90hMbpNbvxqw3I1tJEH76g0VK6ur4Jrwvy3aEm1A2CR1vqWZqfhVCBkU8HiVy0UGzlPy39b9holsQiHtJ2hAuN9xxXr52P4Psg/s400/nest+2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5598562097077337314" /></a>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com2tag:blogger.com,1999:blog-1611620779365765147.post-21247856073041347552011-04-19T18:27:00.000-07:002011-09-02T17:34:34.223-07:00Cassoulet-Style Italian Sausages & White Beans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitzUSm54vyc3rrdBNjrq2y0OzVtaqiFHT7OrGI0heoPWXVfft98LMJux3c1lrr4_Ux3HTlrZeSoFjnkFXsZ8NyVMGgLGS2OQhES-CmCGRDOGs_w2lVxejGK-gMh5QCibkJhwbn0w1hYg/s1600/sausage.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitzUSm54vyc3rrdBNjrq2y0OzVtaqiFHT7OrGI0heoPWXVfft98LMJux3c1lrr4_Ux3HTlrZeSoFjnkFXsZ8NyVMGgLGS2OQhES-CmCGRDOGs_w2lVxejGK-gMh5QCibkJhwbn0w1hYg/s400/sausage.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5597472138814362146" /></a><div>I had a meeting until 5:30pm today, and as I embarked on my crazy commute (from basement office to basement stairs, take a right) a delicious aroma began to fill my nostrils. That smell that draws you in and makes you instantly hungry. Nothing like the aroma of a delicious dinner to erase the stresses of the day from your mind. If not for a few moments.</div><div>
<br /></div><div>Rich and Vi threw this together. It's a recipe from my new favorite cookbook <a href="http://www.amazon.com/Perfect-One-Dish-Dinners-Need-Get-Togethers/dp/0547195958">Perfect One-Dish Dinners</a>. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ok</span>, it's my new favorite, yet this is only the second recipe we tried. 99% of the pages are dog-eared. Pointless, I know.</div><div>
<br /></div><div>I realize that 10 out of the last 15 recipes we've posted here include beans. At risk of further <span class="blsp-spelling-error" id="SPELLING_ERROR_1">alienating</span> some of our readers (sorry you two), I give you another post with beans. If you haven't tried any of the other bean recipes here, I implore you to try this one. So much flavor, so easy, so cheap, kids eat it. Do it.</div><div>
<br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Mangia</span>~</div><div>Lora</div><div>
<br /></div><div>
<br /></div><div><b><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Cassoulet</span>-Style Italian Sausages & White Beans</b></div><div>Serves 4<span class="blsp-spelling-error" id="SPELLING_ERROR_4">ish</span> (her recipe serves 8, we paired down the sausage, tomatoes and beans. Basically, it's scalable.)</div><div><i>
<br /></i></div><div>1 1/2 lbs sweet Italian Sausage links (kind of figure 2 links per person)</div><div>2 pints cherry tomatoes</div><div>1 med onion chopped</div><div>4 large cloves garlic, minced</div><div>3 tbsp <span class="blsp-spelling-error" id="SPELLING_ERROR_5">EVOO</span></div><div>1 1/2 tbsp balsamic vinegar</div><div>1 tbsp fresh thyme leaves</div><div>3 bay leaves</div><div>Salt and pepper</div><div>2 cans white beans (we used <span class="blsp-spelling-error" id="SPELLING_ERROR_6">cannellini</span>), rinsed</div><div>
<br /></div><div>Adjust oven rack to lowest position and heat oven to 425.</div><div>
<br /></div><div>Toss all ingredients (except beans) in roasting pan and roast until sausages are browned and tomatoes have reduced to a thick sauce (<span class="blsp-spelling-error" id="SPELLING_ERROR_7">i'd</span> break-up a few at this point), about 45 <span class="blsp-spelling-error" id="SPELLING_ERROR_8">mins</span>. Pull out, add beans, mix lightly, return to oven to bake 10 more <span class="blsp-spelling-error" id="SPELLING_ERROR_9">mins</span>.</div><div>
<br /></div><div>Sprinkle with breadcrumbs (see below) <see below="">and serve. In hind-sight, this would be excellent with crusty bread and crisp, fresh steamed green beans sprinkled with salt and pepper.</see></div><div><i>
<br /></i></div><div><div style="font-style: normal; "><i><the author="" suggests="" topping="" each="" plate="" with="" toasted="" rich="" made="" this="" and="" followed="" her="" it="" even="" more="" i="" prob="" would="" have="" skipped="" m="" we=""></the></i></div><div><i>Toasted Breadcrumbs</i></div><div>Melt 2 tbsp butter in med skillet on med heat</div><div>Add 2 cups <span class="blsp-spelling-error" id="SPELLING_ERROR_10">panko</span> breadcrumbs</div><div>Sprinkle with salt</div><div>Mix almost constantly and until the crumbs are golden brown (about 15 <span class="blsp-spelling-error" id="SPELLING_ERROR_11">mins</span>)</div></div><div><i>
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<br /></b></div>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com2tag:blogger.com,1999:blog-1611620779365765147.post-49964126399857600422011-03-29T13:09:00.001-07:002011-09-02T17:34:54.115-07:00Gallo Pinto (Rice & Beans, Costa Rican Style)<span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGt71TK0RASiv0z3hVVvfpHULrkYWWekRHWtVy7uXlr7OKjwZH5G4wojWanDb9aq_55lSbVh8azpYJDIKN7A6iKxcXVdUcPaT2Vsc5dUrMZzjzFgwCJkOE7b7RrKtrGvijQKu-DiZfo-0/s1600/gallo+pinto.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGt71TK0RASiv0z3hVVvfpHULrkYWWekRHWtVy7uXlr7OKjwZH5G4wojWanDb9aq_55lSbVh8azpYJDIKN7A6iKxcXVdUcPaT2Vsc5dUrMZzjzFgwCJkOE7b7RrKtrGvijQKu-DiZfo-0/s400/gallo+pinto.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5589596745402988018" /></a><span class="Apple-style-span">I met some pretty fantastic people while I was in college. Heck, I married one. The friends I still keep in contact with are kindred spirits and one day, when we are very old, very gray-haired (hmmm...a milestone I've already tackled), toothless, and achy, we'll share a porch-swing at some old folks home near the everglades. Ok, probably not the everglades. Maybe New England, near the ocean. If I somehow earn a boat-load of money between now and then.</span></span><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">My friend Zaida will be on that porch with us (wherever it is). She'll be the one cracking jokes, making sure our lap blankets are on just right, mixing up some antacid cocktails, and zinging me about my socks not matching my panty hose. </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">Even though we are currently separated by many States, I know if I ever needed her, she'd be here. And she'd bring a big pot of gallo pinto to comfort me. Zaida is Costa Rican, and when it comes to cooking, she can throw. it. down. She taught me to make this dish our senior year, and I now keep the ingredients on hand at ALL TIMES. This is that go-to, I don't have time, I need comfort food-stat, type meal.</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">Growing up, we always cooked our rice and beans separately (beans were always <a href="http://masaandmeatballs.blogspot.com/2010/02/our-little-grandmas-recipes.html">frijole style</a>). But...once they hit the plate, their marriage was inevitable. Rice and beans are just made for each other...</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span">This rice and beans dish is one of the easiest things I now know how to make. And it's actually pretty insane that something so simple, tastes so amazing. </span><span class="Apple-style-span">And since I learned Zaida's trick of serving it with a fried egg on top - I can't eat it any other way. When you split the warm yolk over the rice, it adds richness and a buttery flavor to the entire dish. A nice side salad makes this meal complete!</span></span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">Thanks, Zaida, for sharing this recipe with me, so I could share with others (hi, mom!), and open their eyes to the power and simplicity of rice and beans - together - how nature intended. </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">Gallo Pinto</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">1 can black beans (drained)</span></div><div><span class="Apple-style-span">1 cup rice (see instructions below - also works well with left over rice)</span></div><div><span class="Apple-style-span">1 med onion chopped (I also add two cloves garlic, minced. shhh...don't tell her!)</span></div><div><span class="Apple-style-span">1-2 tsp cumin (I had 3 or 4 sometimes, depending on my mood)</span></div><div><span class="Apple-style-span">Chopped cilantro (to taste)</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">1. Heat 1 tbsp oil in a frying pan on medium heat</span></div><div><span class="Apple-style-span">2. Saute onions (and garlic) until soft, about 5 mins</span></div><div><span class="Apple-style-span">3. Add beans, cumin and cilantro</span></div><div><span class="Apple-style-span">4. Add cooked rice</span></div><div><span class="Apple-style-span">Mix all together and let cook for a minute or two so the flavors come together.</span></div><div><span class="Apple-style-span">Add salt and pepper to taste</span></div><div><span class="Apple-style-span">Enjoy!</span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; ">
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<br /></h3><div><span class="Apple-style-span">Cooking Rice - if you don't have a rice cooker, obviously!</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">The ratio my mom taught me: 1 extra cup liquid to every cup of rice. So, if you are making one cup of rice, add two cups liquid. Making two cups of rice, add three cups of liquid, etc. For gallo pinto, I usually use one cup of rice (2 cups liquid), but I have been known to frequently double the recipe above, ;)</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">Add rice and liquid to a medium pot that has a tight fitting lid</span></div><div><span class="Apple-style-span">Heat rice and liquid over high heat until boiling</span></div><div><span class="Apple-style-span">The second it comes to a rolling boil (a heavy boil, not a simmering boil) lower heat to low and cover</span></div><div><span class="Apple-style-span">Cook for approx 15 mins and fight the urge to peak! Do not stir!</span></div><div><span class="Apple-style-span">Peak at 15 mins. When the rice is cooked through the liquid will be gone, and the rice will be tender when taste tested. If it's still hard, cover again and let cook for a few more minutes.</span></div><div><span class="Apple-style-span">When cooked, turn the heat off and move to a cool burner. Keep covered until ready to serve.</span></div><div><span class="Apple-style-span">Fluff with a fork before serving (I use a fork to serve it, actually.)</span></div><div><span class="Apple-style-span">
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<br /></div>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com2tag:blogger.com,1999:blog-1611620779365765147.post-65054424658304678862011-03-24T10:26:00.001-07:002011-09-02T17:35:10.673-07:00Cherry~Blueberry Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMjK5QGqmMT0pETXlVkszSiZ1g1c2ChSpB6nnFWqpAIjBPWUXoScmxBB1b9lwgX3QXuqQwqPUQvxZfZiMXymbSn-SWE1aEayy7A50_TeJc80dQ4foN1I5lia2RJUwGxcHbY-j9rAcGqo/s1600/pie2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMjK5QGqmMT0pETXlVkszSiZ1g1c2ChSpB6nnFWqpAIjBPWUXoScmxBB1b9lwgX3QXuqQwqPUQvxZfZiMXymbSn-SWE1aEayy7A50_TeJc80dQ4foN1I5lia2RJUwGxcHbY-j9rAcGqo/s400/pie2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5587699257102561266" /></a>Yes. I did soften the edges on this picture just a tad. I had to make it look as angelic as this pie tasted.<div>
<br /><div>Abel and I made this the other night to bring to a friends for dessert. It had only been out of the oven a little over an hour when dessert time rolled around and I was a wee bit nervous cutting into it so soon. But we couldn't wait. And I was very relieved when it actually held its shape pretty well! Then, within a few hours it had set up perfectly. Can't say that always happens with my berry pies, so that is why this recipe needed to be written down somewhere other than my brain.</div><div>
<br /></div><div>A very tasty spring dessert, if you don't mind using frozen fruit for now. With fresh fruit it could easily be an ace every time. I used frozen sweet cherries and blueberries of the Wegmans- "Just Picked" variety. Danny does it again.</div><div>
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<br /></b></div><div><b>Cherry~Blueberry Pie</b></div><div><i>Adapted from Peter Sterk (a Foodnetwork.com recipe)</i></div><div>
<br /></div><div>2 cups frozen or fresh cherries (tart or sweet)</div><div>2 cups frozen or fresh blueberries</div><div>1 1/4 cup sugar</div><div>4-5 T cornstarch </div><div>1 T tapioca</div><div>1/8 T almond extract</div><div>Your favorite pie crust recipe doubled (mine is below)</div><div>1 1/2 T butter to dot fruit (I used honey butter)</div><div>
<br /></div><div>Berry Filling</div><div>
<br /></div><div>Mix all four cups of fruit in medium saucepan and cover. Place over medium heat until the fruit loses a fair amount of juices, about 5 minutes. Add cornstarch, sugar, and tapioca and reduce heat to simmer and simmer until juice becomes thicker. Adjust amount of cornstarch/tapioca if it still seems very runny. Add almond extract and remove fruit from heat. Place in cold bowl and then put in fridge to cool while making the crust.</div><div>
<br /></div><div>Once bottom crust is rolled out place in 9 inch pie plate and put somewhat cooled berries into pastry, dot with butter, place top crust and cut vents in top. Bake at 375 for about an hour or when top crust is golden and fruit starts bubbling through vents.</div><div>
<br /></div><div>My favorite Pie Crust via Betty Crocker</div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; font-family:Verdana, Geneva, sans-serif;font-size:13px;"><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">2 cups flour</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">1 tsp salt</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">2/3 c plus 2 T shortening</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">4-6 T ice cold water</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Pre-heat over to 425.</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Mix flour and salt. Cut shortening into flour mixture until pea sized crumbs form, Add water one T at a time and toss with a fork until mixture can shape into a ball. Cut in half for two crusts. Refrigerate for 15 mins before rolling out on floured surface.</span></span></div><div><span class="Apple-style-span" style="font-size:medium;">
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<br /></div></span></div></div>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com2tag:blogger.com,1999:blog-1611620779365765147.post-89136877641459918372011-03-17T12:02:00.000-07:002011-09-02T17:36:05.942-07:00Lentil & Sausage Soup (Stew), Two Ways<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUkyDETbBRGLVkV67Qev82rryKYEDoKubZXKxPe7rF1qfpdcpxSvGc382SEKszDHpAbtjoo7GUjYPbA_WlB9QTd-ftDjQFr9Xj7F6Hv6FTPxOUnt4WkkxV0ef-UYvxVknyI-a5VJVAE4/s1600/lentil+soup.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUkyDETbBRGLVkV67Qev82rryKYEDoKubZXKxPe7rF1qfpdcpxSvGc382SEKszDHpAbtjoo7GUjYPbA_WlB9QTd-ftDjQFr9Xj7F6Hv6FTPxOUnt4WkkxV0ef-UYvxVknyI-a5VJVAE4/s400/lentil+soup.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585129928089549602" /></a>
<br />Not really sure why I don't typically pay attention to recipes on food packaging, but I'm glad I didn't ignore this one. I've been on the hunt for a great lentil recipe (ever since I read they are one of the healthiest things to eat, which explains why my mom fed them to us till they came out of our ears), and ever since we went on vacation and ate the most delicious lentils in the world.<div>
<br /></div><div>So this recipe isn't nearly as delicious as the lentil salad that we had at <a href="http://www.chezpanisse.com/intro.php">Chez Panisse</a>, but it is a hearty, flavorful and an easy way to get more nutrients into your body (and kids seem to like it).</div><div>
<br /></div><div>This is pretty much the same recipe that's on the back of the Goya lentil package (found in the Goya section, of course!), I just added more veggies (quantity), more garlic (shocked?), more sausage, added tons of fresh thyme (because, what isn't better with fresh thyme?), and removed the bouillon cube. I've even made this with just water (didn't have broth or stock on hand), I just added some Goya adobo seasoning, and it was really good.</div><div>
<br /></div><div>I love this soup because of its earthy, sausage-y flavor. And also because it thickens so well. You can add more stock to loosen it if you prefer, or you can leave it thick and eat it like a hearty stew. For a second dinner, you can put it over noodles, rice or Tracey even put it over perogies once. Great one pot-two dinner thing going on here.</div><div>
<br /></div><div>I've made this at least 6 times in the past 2 months, and Rich hasn't asked me to take it off the list yet. That's a great sign. ;)</div><div>
<br /></div><div>Mangia~</div><div>Lora</div><div>
<br /></div><div><b>Lentil & Sausage Soup</b></div><div>
<br /></div><div>1lb lentils (rinsed)</div><div>3 glugs of olive oil in a soup pot</div><div>1 large sweet onion, minced</div><div>4 largish stalks celery, chopped fine</div><div>4 largish carrots, chopped fine</div><div>10 sprigs of fresh thyme - leaves picked</div><div>1lb sausage</div><div>3-4 largish cloves of garlic, minced</div><div>2 bay leaves</div><div>8-9 cups vegetable or chicken stock</div><div>Salt and pepper to taste</div><div>
<br /></div><div>Saute onions, celery, and carrots in olive oil for 5-7 minutes until slightly soft (add fresh thyme immediately after all three are in the pot). Sprinkle veggies with salt and pepper. Add sausage and brown. Then add bay leaves and garlic. Saute 2-3 mins more.</div><div>
<br /></div><div>Add lentils and saute for 1 min - then add the stock. Turn heat to high and bring to a boil. Cover and lower to a simmer. Simmer until lentils are cooked through and soup thickens a bit. Add more hot stock if you want it looser. Taste and add salt and pepper if necessary.</div><div>
<br /></div><div>Serve with warm biscuits or crusty bread. </div><div>
<br /></div>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com4tag:blogger.com,1999:blog-1611620779365765147.post-5634445556636186202011-03-09T11:32:00.000-08:002011-09-02T17:36:17.216-07:00Our Family's Sauce (or a loose translation) + Meatballs!<div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11rlbNnt0z5Px24FFDWhMJD-9X2j7nJNKaSoMAlZSAHAyWrLXsf-jwqxBmch9WolHRrPuCyz37962X5pWrs85Qok6pINQjNoKt-0WFrz0Nf9TPEgzZ-hBFSv-U95ZJuTOK1wSZ9vGwN4/s400/photo-14.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5582165362059622402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); border-collapse: collapse; font-family:'times new roman', 'new york', times, serif;">
<br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); border-collapse: collapse; ">I say it's some sort of translation because in my family, it changes depending on the day and what's in the pantry. Any way that you throw it together the guarantee is that if you let it simmer for a few hours your house will smell like heaven. No pictures available of the meatballs. We always eat them too fast.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">
<br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">Red Sauce</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">
<br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">1-2 lbs of either pig's feet, pork ribs, or pork neck bones</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">1 large onion minced</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">5-6 cloves garlic minced</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">olive oil</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">medium can of tomato paste</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">1 super large can of sauce, puree, or many fresh tomatoes pureed, or 5-6 smaller cans combined (some diced if you like chunks)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">salt and pepper</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">2 large whole carrots or splash of sugar</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">some red wine to taste</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">dried or fresh basil</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">rosemary (just a tiny pinch)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">parmesan cheese</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;">
<br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; ">Salt & pepper the meat. </span><span class="Apple-style-span" style="border-collapse: collapse; ">Saute meat in olive oil, about 4-5 minutes per side... not cooked through. </span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); border-collapse: collapse; ">Remove meat and set aside, saute onion and garlic in olive oil over medium heat. After the onions & garlic are tender, throw in a can of paste and saute it for awhile. Add a little salt and pepper.</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); border-collapse: collapse; ">After paste has been flavored for awhile, dump in the rest of you tomato products.
<br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); border-collapse: collapse; ">Put in two whole carrots to sweeten the sauce. Then about 1 cup red wine at this point and about 1 Tablespoon dried basil, some fresh rosemary (just a little), and the meat at this point. Bring to a boil and then set on simmer. Once it has cooked down check flavor and adjust salt/pepper and add another splash of wine and parmesan.
<br />
<br />Let simmer until cooked down... I will taste and season again at this point. After it cooks down enough for the right flavor you can cover until ready to eat.
<br />Add more wine, and parmesan cheese to taste.</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); border-collapse: collapse; ">
<br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); border-collapse: collapse; ">Meatballs</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); border-collapse: collapse; ">
<br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-size: 13px; ">1 lb meat (any combo you like)
<br />4 med cloves garlic or 2 large minced very small or pureed with back of heavy knife and some salt
<br />2 eggs beaten
<br />1/2 c Parmesan
<br />3 sprigs fresh thyme, de-twigged
<br />1 c panko breadcrumbs
<br />Salt/pepper
<br />Canola oil
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<br />Mix garlic with beaten eggs, thyme and cheese. Mix in meat until well combined. Add a little salt and lots of pepper. Add breadcrumbs plus a little more if mixture is too wet. Form into 2 inch balls.
<br />Heat sauté pan on med heat until hot and 3 t/l canola oil. Add meatballs and brown for 1 min on all sides then add to sauce. Allow to simmer in sauce for up to an hour.
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<br /></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-size: 13px; ">Mangia~</span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-size: 13px; ">Tracey</span></span></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11rlbNnt0z5Px24FFDWhMJD-9X2j7nJNKaSoMAlZSAHAyWrLXsf-jwqxBmch9WolHRrPuCyz37962X5pWrs85Qok6pINQjNoKt-0WFrz0Nf9TPEgzZ-hBFSv-U95ZJuTOK1wSZ9vGwN4/s1600/photo-14.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com0tag:blogger.com,1999:blog-1611620779365765147.post-282133946954830912011-02-23T15:16:00.000-08:002011-09-02T17:36:39.072-07:00Chicken, Cheese, and Apple Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoW8MsKSZ38QBbR3gp8byUQjs6BFVpcJYqPxfrq0ixuSh_zIUEIHJTVx0zynT5FPdSF_P6h0l2bmbdqfnUAtUGmpV-e1qSXLPuseRn82TLGI5ifLvqKJuQFtWrnqqOQxVnFGhNMO8qWa4/s1600/photo.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoW8MsKSZ38QBbR3gp8byUQjs6BFVpcJYqPxfrq0ixuSh_zIUEIHJTVx0zynT5FPdSF_P6h0l2bmbdqfnUAtUGmpV-e1qSXLPuseRn82TLGI5ifLvqKJuQFtWrnqqOQxVnFGhNMO8qWa4/s400/photo.jpg" alt="" id="BLOGGER_PHOTO_ID_5577028009311662274" border="0" /></a>
<br />It's tempting to call this more of a stew but there is chili powder in it and beans, so I suppose it is an actual chili. Cheesy and dreamy chili. There is a slight kick from the mexican chili powder I used but it is well balanced by the sweetness of the apples. Great with a side of toasted tortillas.
<br />
<br />I'm not sure what makes the bulk chili powder my mom bought for me "mexican", but the result is probably a little spicier than the traditional. I finally remembered to ask her the name of the company she gets her spices from, and then promptly forgot it. So hopefully she'll comment on here as a resource for anyone looking for some great online spice shopping. I recommend their cinnamon, cumin, and cloves, oh and the above chili powder, of course. And ginger too.
<br />
<br />The best part of having toasted tortillas around is that any leftovers are reserved for dessert. Slathered with jam. :)
<br />
<br />Mangia~
<br />
<br />Tracey
<br />
<br />Chicken, Cheese, and Apple Chili
<br />
<br />adapted from Everyday Magazine
<br />
<br />2 lbs chicken breasts or tenders cut into 1/2 inch pieces
<br />3 apples cut into 1/2 inch peices
<br />1 med onion chopped
<br />2 cloves garlic chopped
<br />4 teaspoons chili powder
<br />2 teaspoons cumin
<br />salt and pepper
<br />2 cups chicken broth
<br />1 cup milk
<br />1/4 flour
<br />4 tablespoons butter
<br />2 cans of white beans drained and rinsed
<br />2 cups monterey jack cheese shredded or colby jack blend
<br />toasted tortillas
<br />olive oil
<br />
<br />In a dutch oven type pot heat 2 T olive oil over medium heat, add chicken, cumin, and chili powder. Cook for a few minutes and then add chopped garlic, cook another couple of minutes, stirring occasionally. Remove and transfer chicken to bowl. Salt and pepper the chicken.
<br />In same pot add another 2 T of olive oil over medium heat and cook the apples and onions together until soft, about 6 minutes. Remove apples into bowl with cooked chicken.
<br />In same pot melt butter and add flour. Whisk together for one minute over medium/low heat. Add milk and broth and whisk over medium heat for several minutes until thickened.
<br />Add chicken and apple mixtures and bring to a simmer, then add beans and cheese. Stir until heated through.Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com1tag:blogger.com,1999:blog-1611620779365765147.post-74589134521667684262011-02-15T11:41:00.000-08:002011-09-02T17:37:00.295-07:00Israeli Cous Cous with Dried Cranberries & Almonds<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxmZzjgje25LinUF6Y5hrMytICqN2v3wDP5u3m8yg_1WSNLiZniPzDA5JLBwFOIFsGNyeRC7nCMeY5ehTJROzdnztQc-MKs6v8c7hc0JBUNJr1_NGXMizx-8ydp5IGibc33JSoCZ0MT0/s1600/cous+cous.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxmZzjgje25LinUF6Y5hrMytICqN2v3wDP5u3m8yg_1WSNLiZniPzDA5JLBwFOIFsGNyeRC7nCMeY5ehTJROzdnztQc-MKs6v8c7hc0JBUNJr1_NGXMizx-8ydp5IGibc33JSoCZ0MT0/s400/cous+cous.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5574005109044114594" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBIm_v0YZPmGLxkuSk1J4lnA6NUdlfSBBehas7J_zCTehkZbbTen6oSoKnorENfe5suZOSJ8dnyYu25SHaqOoDib7ATkuCWRPd8QM5P8rTDpVBUEo9_3vm2SZK9ZuaEIc_rlvJIgiS_y0/s1600/cous+cous+1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBIm_v0YZPmGLxkuSk1J4lnA6NUdlfSBBehas7J_zCTehkZbbTen6oSoKnorENfe5suZOSJ8dnyYu25SHaqOoDib7ATkuCWRPd8QM5P8rTDpVBUEo9_3vm2SZK9ZuaEIc_rlvJIgiS_y0/s400/cous+cous+1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5574005115139086962" /></a>
<br />We were craving Moroccan flavors last weekend. I found this recipe for a <a href="http://www.bbc.co.uk/food/recipes/moroccanlambtagine_6696">Moroccan lamb <span class="blsp-spelling-error" id="SPELLING_ERROR_0">tagine</span></a> (basically, a lamb stew - pictured below) and thought that this delicious <span class="blsp-spelling-error" id="SPELLING_ERROR_1">cous</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">cous</span> recipe from my friend Beck would be a perfect side.<div>
<br /></div><div>The <span class="blsp-spelling-error" id="SPELLING_ERROR_3">cous</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">cous</span> are made with Israeli <span class="blsp-spelling-error" id="SPELLING_ERROR_5">cous</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">cous</span>, sometimes referred to as pearl <span class="blsp-spelling-error" id="SPELLING_ERROR_7">cous</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">cous</span>. They have a more pasta-like texture than the traditional variety, and they seem to absorb more flavor while they cook.</div><div>
<br /></div><div>You do have to go to the Mediterranean section of the store to find them (they can't be found with the box varieties in the rice aisle). I bought this big container because I knew once I made them again I would want them again very soon.</div><div>
<br /></div><div>Thanks, Beck!</div><div>
<br /></div><div>Also, I highly recommend the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">tagine</span> recipe. The lamb was flavorful and moist. I added a touch of <span class="blsp-spelling-error" id="SPELLING_ERROR_10">greek</span> yogurt for some creaminess, and to balance the spicy kick (from the red pepper flakes I added).</div><div>
<br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Mangia</span></div><div>~Lora</div><div>
<br /></div><div><b>Israeli <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Cous</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Cous</span> with Dried Cranberries & Almonds</b></div><div><span class="Apple-style-span"><i>(I actually forgot to add the almonds this go around - hence the <span class="blsp-spelling-error" id="SPELLING_ERROR_14">almondless</span> pictures above. Don't make that mistake! They add so much flavor and texture.)</i></span></div><div>
<br /></div><div>1 med onion minced</div><div>1 <span class="blsp-spelling-error" id="SPELLING_ERROR_15">lrg</span> carrot chopped fine</div><div>2 stalks celery chopped fine</div><div>l tbsp. olive oil</div><div>1 tsp ground <span class="blsp-spelling-error" id="SPELLING_ERROR_16">tumeric</span> (if you have it, no biggie if you don't)</div><div>1/2 tsp. cinnamon (only if you add the <span class="blsp-spelling-error" id="SPELLING_ERROR_17">tumeric</span> - they work well together)</div><div>1 cup Israeli <span class="blsp-spelling-error" id="SPELLING_ERROR_18">cous</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_19">cous</span></div><div>2 cups chicken broth (brought to a boil in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">separate</span> pot)</div><div>1/2 c dried cranberries or raisins</div><div>1/2 c slivered almonds</div><div>
<br /></div><div>Simmer onion, carrot and celery in olive oil until soft, about 5-7 <span class="blsp-spelling-error" id="SPELLING_ERROR_21">mins</span>. Add spices, a pinch of salt and pepper and then the dry <span class="blsp-spelling-error" id="SPELLING_ERROR_22">cous</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_23">cous</span>. Saute until <span class="blsp-spelling-error" id="SPELLING_ERROR_24">cous</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_25">cous</span> are toasted, about 2-4 <span class="blsp-spelling-error" id="SPELLING_ERROR_26">mins</span>. Stirring regularly. Add hot broth. Add dried cranberries. Cover and simmer on low for 7-8 <span class="blsp-spelling-error" id="SPELLING_ERROR_27">mins</span>, or until the <span class="blsp-spelling-error" id="SPELLING_ERROR_28">cous</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_29">cous</span> taste tender and the liquid is absorbed.</div><div>
<br /></div><div>Take off the heat and adjust seasoning to your liking if necessary. Add almonds. Serve! Would be great with some fresh parsley.</div><div>
<br /></div><div>
<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5G594g1_-k2EdMau47AzcABichjBVLdzQ66FGq-6TNo2YPUF4e9EyVSDxSgLETlxGzSQ3QDgwwbvufHpl-MhUfcQavAmQSVr66aRf41PCbYongJrNL-gmZST0wLlrUP7wOe5KHs_oLss/s1600/moroccan+stew.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5G594g1_-k2EdMau47AzcABichjBVLdzQ66FGq-6TNo2YPUF4e9EyVSDxSgLETlxGzSQ3QDgwwbvufHpl-MhUfcQavAmQSVr66aRf41PCbYongJrNL-gmZST0wLlrUP7wOe5KHs_oLss/s400/moroccan+stew.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5574005119920323122" /></a>
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZsClGMJAICf_klGbPjoUCOOy2Q1WoTZacbvRWi_vvMc6rQQjlL2FuPsYPGOuGW-42o6gQ54IhZBx00vDy372nRe6kF7IFfx_6ND-AB8oKRAPyDZsDVdySUKPZcUg24-HTHJ_SvvOGt8/s1600/dinner.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZsClGMJAICf_klGbPjoUCOOy2Q1WoTZacbvRWi_vvMc6rQQjlL2FuPsYPGOuGW-42o6gQ54IhZBx00vDy372nRe6kF7IFfx_6ND-AB8oKRAPyDZsDVdySUKPZcUg24-HTHJ_SvvOGt8/s400/dinner.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5574005124616475122" /></a>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com0tag:blogger.com,1999:blog-1611620779365765147.post-1313749106173072552011-02-06T17:26:00.000-08:002011-09-02T17:40:54.585-07:00Lasagna al Forno<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktq98lUhfTLbdBkzRAwHpbpGzP8AtbvdoQ-lizPNi_ahM9iAnna5WrK4agOYmgQ-3s7XDcUj1rsHRWCdUNyfasQg48jzL6rxO4lFmkDT9bQFYMgz_hpxrHWJcxKKT0pomgMFnmcsX6hA/s1600/lasagna+al+forno.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjktq98lUhfTLbdBkzRAwHpbpGzP8AtbvdoQ-lizPNi_ahM9iAnna5WrK4agOYmgQ-3s7XDcUj1rsHRWCdUNyfasQg48jzL6rxO4lFmkDT9bQFYMgz_hpxrHWJcxKKT0pomgMFnmcsX6hA/s400/lasagna+al+forno.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5570757281049505954" /></a>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHr17IMNKeRxY-Z9Z3bbAz7AdmljVDdyh0x9cdU4ewBuXpizvOtSNiKD3ZJvOLmhmSGRATzo96eKdO9UKPuOSlvymk605Rlh4oB3zNHre51mtiBwUNwBftTHWjSTw3eTdg2UuRYtfP1A/s1600/lasagna+al+forno+2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHr17IMNKeRxY-Z9Z3bbAz7AdmljVDdyh0x9cdU4ewBuXpizvOtSNiKD3ZJvOLmhmSGRATzo96eKdO9UKPuOSlvymk605Rlh4oB3zNHre51mtiBwUNwBftTHWjSTw3eTdg2UuRYtfP1A/s400/lasagna+al+forno+2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5570757278723546978" /></a>
<br />For me, lasagna ranks right up there with my other favorite comfort foods; pizza, arroz con pollo, spaghetti/meatballs, nachos and hot fudge sundaes. When we ventured home from college for a long weekend, that's what we'd request for dinner. Momma G's lasagna can't be beat.<div>
<br /></div><div><a href="http://www.cookstr.com/recipes/lasagna-al-forno">This recipe</a> hit my inbox last week and it looked like a creamy, tasty twist on an old classic. I made some tweaks to make it a bit lighter and more garlic-y. It's really easy to put together, but it does take some time. It would be a great make-ahead meal since it takes approx. 30-40 mins to cook. Vi ate a handful of black beans, a piece of toasted bread, and two steamed mussels (rich's appetizer for the eve) while waiting. She even agreed that it was worth the wait. And she's 4.</div><div>
<br /></div><div>
<br /></div><div>Mangia~</div><div>Lora</div><div>
<br /></div><div><b>Lasagna al Forno</b></div><div>
<br /></div><div>Ragu:</div><div>
<br /></div><div>Heat in saute pan:</div><div>
<br /></div><div>1 tbsp olive oil</div><div>1 tbsp butter</div><div>
<br /></div><div>Add:</div><div>
<br /></div><div>1 large carrot chopped fine</div><div>2 stalks celery chopped</div><div>1 med onion chopped fine</div><div>
<br /></div><div>Simmer until very soft: 5-7 mins</div><div>
<br /></div><div>Add: </div><div>
<br /></div><div>3 cloves garlic minced</div><div>
<br /></div><div>Saute for 2 mins and add:</div><div>
<br /></div><div>1 lb ground beef (I used organic - it's far less greasy than non-organic)</div><div>
<br /></div><div>When brown, add:</div><div>
<br /></div><div>1/3 cup red wine (or chicken broth)</div><div>1 can diced tomatoes</div><div>pinch of dried oregano and dried basil</div><div>salt and pepper to taste</div><div>
<br /></div><div>Bring to a boil and then lower to a simmer. Cook as long as you have time for (I cooked mine for about 45 mins. Could cook for up to 2 or so hours to intensify the flavor. If you cook this long though - salt after it's reduced.)</div><div>
<br /></div><div>While the ragu simmers, prepare the cream sauce:</div><div>
<br /></div><div>Cream Sauce</div><div>
<br /></div><div>Melt in sauce pan:</div><div>
<br /></div><div>4 tbsp unsalted butter</div><div>Add - 1/4 flour</div><div>
<br /></div><div>Let cook for 1 min - whisking constantly - then:</div><div>
<br /></div><div>Add 1 cup chicken broth</div><div>1 cup milk</div><div>
<br /></div><div>Whisk on high heat until it comes to a boil</div><div>
<br /></div><div>Lower to a simmer and add:</div><div>
<br /></div><div>1 cup ricotta</div><div>1/4 cup grated parm</div><div>sprinkle of garlic powder</div><div>salt and pepper</div><div>pinch of nutmeg</div><div>
<br /></div><div>Turn off heat and whisk until smooth</div><div>
<br /></div><div>Build the lasagna:</div><div>
<br /></div><div>Ladle some of the cream sauce into the bottom of a 9x13 pan. Place three Barilla no bake lasagna noodles side-by-side. Spoon half of the ragu, sprinkle with shredded mozzarella. Top with more noodles, white sauce, ragu and more mozzarella. Top with noodles and the remaining white sauce, sprinkle heavily with grated parm. </div><div>
<br /></div><div>Cover tightly with foil and bake at 375 for 30-40 mins, until noodles are soft. Remove foil and bake 10 mins longer (throw on the broiler if not brown enough on top). Let it sit for at least 10 mins before serving.</div><div>
<br /></div><div>Enjoy the rest of the wine. ;)</div>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com2tag:blogger.com,1999:blog-1611620779365765147.post-35970374593527335972011-01-27T17:29:00.000-08:002011-09-02T17:37:28.287-07:00Mahi Mahi Tostada<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJTbp9CxrwtaKlWEf9PRt0th9Kno13DdvZNjSH7BtYTDsRUHl-qYQlOL4Z15wTjDH6ld3isjFkuBsqZ0VkQRMTmLr0t6rxbx8g0FqIZ2IrUE6vaipVE4158wfF-zV0Jo8i9sKIxltfcU/s1600/tostada.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJTbp9CxrwtaKlWEf9PRt0th9Kno13DdvZNjSH7BtYTDsRUHl-qYQlOL4Z15wTjDH6ld3isjFkuBsqZ0VkQRMTmLr0t6rxbx8g0FqIZ2IrUE6vaipVE4158wfF-zV0Jo8i9sKIxltfcU/s400/tostada.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5567044239553080498" /></a>So, here's the deal. Unlike my sisters and my mom, I can't cook meat. That's why I like organic chicken thighs - you basically can't dry them out. I like making pulled pork. But, it's pretty much fool-proof. Steak? ugh. I could make a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">filet</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mignon</span> taste like a t-bone. A poorly cooked t-bone. I love pork, but I'll never make pork chops as well as Tracey. So I never try.<div>
<br /></div><div>I think I've found an alternative protein source. Turns out, I can actually cook fish. We've been trying to eat more of it, and we are all pleasantly surprised when it turns out!</div><div>
<br /></div><div>These <span class="blsp-spelling-error" id="SPELLING_ERROR_2">tostadas</span> were originally planned as tacos, but we tasted the tortillas and weren't crazy about them...so what else is there to do with food that is a bit lack-luster? Fry it of course!</div><div>
<br /></div><div>I just rubbed the fish with some salt, pepper, garlic powder, oil and a little lime juice. Then cooked it in some oil for approx 4 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">mins</span> per side. I topped it with <a href="http://www.foodnetwork.com/recipes/bobby-flay/grilled-mahi-mahi-tacos-with-red-cabbage-slaw-tomato-and-avocado-salsa-and-pineapple-hot-sauce-recipe/index.html">this citrus vinaigrette</a> (doubled the amount of cilantro), cabbage w/lime and cilantro, chopped tomatoes and sour cream with minced garlic.</div><div>
<br /></div><div>To fry the tortillas, just heat 1/2 inch of veg oil in a shallow pan and fry until golden on each side (a minute or two per side). Drain on paper towels.</div><div>
<br /></div><div>It's a tasty meal (and you don't have to stress about the main ingredient being leathery)!</div><div>
<br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Mangia</span>~</div><div>Lora</div><div>
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<br /></div>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com4tag:blogger.com,1999:blog-1611620779365765147.post-42497777892221549662011-01-18T17:37:00.000-08:002011-09-02T17:37:54.914-07:00Tortilla, Lager, and Black Bean Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClWkz9JbuYYry_CjrUxbY9D8zUwk4NSiAutSkoNx0st5Rrn9ChWs8W7p2t5Qexoc_gPKVrdlrlPpjEoKqiG_TqttwDkJMaLTQcUa4mpKVCo41cf6D2FFgHoPWxXGRRm2Som4QG3kkyig/s1600/photo.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClWkz9JbuYYry_CjrUxbY9D8zUwk4NSiAutSkoNx0st5Rrn9ChWs8W7p2t5Qexoc_gPKVrdlrlPpjEoKqiG_TqttwDkJMaLTQcUa4mpKVCo41cf6D2FFgHoPWxXGRRm2Som4QG3kkyig/s400/photo.JPG" alt="" id="BLOGGER_PHOTO_ID_5563705373463329842" border="0" /></a>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygbf1k-xsPCjdmlqvKsLAW1HZpdeQWwilinoVrIXfR7Nl0Fu8Hw6zgCP-HzQ0-ehegB9F3Wivv4v_mwU1YaxN8bXHladIyqgN4aZSY3nNsxCTntC8Fkz6-fHgYe3svt_R-Vz4xq0D-5Q/s1600/photo-1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygbf1k-xsPCjdmlqvKsLAW1HZpdeQWwilinoVrIXfR7Nl0Fu8Hw6zgCP-HzQ0-ehegB9F3Wivv4v_mwU1YaxN8bXHladIyqgN4aZSY3nNsxCTntC8Fkz6-fHgYe3svt_R-Vz4xq0D-5Q/s400/photo-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5563705369446754354" border="0" /></a>
<br />We are celebrating one year of recipes... already!
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<br />It has been a fun year of trying to log some of the recipes we hope to remember. And sharing part of our family food history through those recipes. It's pretty amazing how a blog can motivate us to keep cooking so we have something to post on here! This coming year we hope to share more recipes from<span style="font-weight: bold;"> all</span> of the great cooks in our family. *wink wink*
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<br />To commemorate this anniversary of sorts I figured we could use a bean recipe to celebrate. Since we all eat a lot of them. I am sure between us and our cousins we have eaten a virtual ton of our Grandpa's <a href="http://masaandmeatballs.blogspot.com/2010/02/our-little-grandmas-recipes.html">crazy-delicious refried beans</a>. Beans are cheap, healthy, and let's face it—entertaining.
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<br />Growing up, Mama Rae also made those refried beans by the bucketful and would slather the tasty buggers between slices of thick wheat bread, topped with bean sprouts. As you can imagine, we got some bug eyed reactions from classmates in the lunchroom when we pulled one of those puppies out. Actually, friends were intrigued and I think I got more sandwich trades out of those than any others. I didn't know how good we had it.
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<br />I found this layered tortilla pie recipe several years ago in an edition of 'Everyday Food' by Martha herself. It's the type of recipe you have to hold on to for when you get a hankering for it. Thankfully, I was able to dig it up a few weeks back when we wanted it again, in all its cheesy glory.
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<br />It works well in a spring form pan, but I'm sure any pan would work; it just may not look so pretty. One nice feature of this recipe is that you can assemble it ahead of time and then bake it just before serving.
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<br />4 flour tortillas (10 inch)
<br />1 T oil
<br />1 large onion diced
<br />1 jalapeno chile, minced (remove seeds and ribs for less heat)
<br />2 garlic cloves minced
<br />1/2 t cumin
<br />course salt and pepper
<br />2 cans (15 ounces each) black beans, drained and rinsed
<br />12 ounces lager beer or 1.5 cups water
<br />1 package frozen corn or 1o ounces fresh
<br />4 scallions, thinly sliced, plus more for garnish
<br />2.5 cups shredded cheddar cheese
<br />sour cream and salsa on the side if desired
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<br />Preheat oven to 400. Trim tortillas to fit a 9 inch springform pan, using the bottom of the pan as a guide. Set aside.
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<br />Heat oil in skillet over medium heat, add onion, jalapeno, garlic, and cumin, season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5-7 min.
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<br />Add beans and beer to skillet, and bring to a boil. Reduce heat to medium, simmer until liquid has almost evaporated. This may take up to 15 min. Stir in corn and scallions, remove from heat. Add more salt and pepper.
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<br />Fit a trimmed tortilla in bottom of springform pan, layer with 1/4 beans and 1/2 cup cheese. Repeat 3 times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20-25 min. Unmold pie and sprinkle with scallions. Slice into wedges.
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<br />Mangia~
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<br />TraceyOur Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com1tag:blogger.com,1999:blog-1611620779365765147.post-70123518623861091712011-01-17T17:37:00.000-08:002011-01-17T18:18:05.517-08:00And the winner was...So...I know you're losing sleep because of the suspense. <div><br /></div><div>You're just dying to know who won our Christmas Soup Simmer Competition...aren't you!!?</div><div><br /></div><div><div>1. <a href="http://masaandmeatballs.blogspot.com/2011/01/christmas-dinner-2010-soup-simmer.html">Grandpa</a> - with his smokey, creamy split-pea?</div><div>2. <a href="http://masaandmeatballs.blogspot.com/2011/01/christmas-dinner-2010-soup-simmer.html">Lora</a> - with her <span class="blsp-spelling-error" id="SPELLING_ERROR_0">herby</span> chowder and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">garlicy</span> oyster crackers?</div><div>3. <a href="http://masaandmeatballs.blogspot.com/2011/01/entry-3-shawnies-savory-winter-soup.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Shawnie</span></a> - with her roasted root veggies and savory sausage?</div><div>4. <a href="http://masaandmeatballs.blogspot.com/2011/01/entry-4-traceys-chorizo-and-potato-soup.html">Tracey</a> - with her spicy <span class="blsp-spelling-error" id="SPELLING_ERROR_3">chorizo</span> and hearty greens?</div><div>5. <a href="http://masaandmeatballs.blogspot.com/2011/01/entry-5-mama-raes-italian-sausage-clam.html">Momma G</a> - with her ultra comforting clams and tomatoes?</div><div><br /></div><div>If you know anything about our family you know there is one <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">individual</span> who always rises above the rest. She (sorry <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Gramps</span>!) is the girl who everyone looks for at a party to make sure shes there - for two reasons; everyone loves her and everyone loves her party food. When I say everyone loves her, I mean, her friends AND my family. She's the favorite. </div><div><br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_6">hehe</span>.</div><div><br /></div><div>Think this bias played into the final decision (Gram???)?</div><div><br /></div><div>Her soup was delicious, AND it was an original recipe. It really was no surprise that she won. She once wrote a term paper in 4 hours before it was due, and got an A (now EVERYONE knows I didn't win).</div><div><br /></div><div>OK, one more hint. She used to complain there were always four blue eyes staring at her...</div><div><br /></div><div><a href="http://masaandmeatballs.blogspot.com/2011/01/entry-3-shawnies-savory-winter-soup.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Shawnie's</span> Savory Winter Soup</a> was our winner! Well deserved!</div><div><br /></div><div>Next year?</div><div><br /></div><div>She's headed for a world of hurt. She's <span class="blsp-spelling-error" id="SPELLING_ERROR_8">goin</span>' down. I'm going in the kitchen now to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">practice</span>.</div><div><br /></div><div>Congrats, <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Shawnie</span>! </div><div><br /></div><div>She won "What's <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Cookin</span>'?", a trivia style game about all things food.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWJWtJWTZoLMqA9qGiyF5g5hJWM82tXOiz5oLwtAH0qL9n-xgw9dzAYKHyHIeMkC7OP3yI8O0TLfGZG2K62ojIzUGzA6T9kC26CL7DHBwZkd9yv5ad_p4Syk9RTkV73B-4fP9Q1JDmi4/s1600/winner.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWJWtJWTZoLMqA9qGiyF5g5hJWM82tXOiz5oLwtAH0qL9n-xgw9dzAYKHyHIeMkC7OP3yI8O0TLfGZG2K62ojIzUGzA6T9kC26CL7DHBwZkd9yv5ad_p4Syk9RTkV73B-4fP9Q1JDmi4/s400/winner.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563342361415091442" /></a></div><div>I'm already looking at recipes for inspiration for my 2011 entry... let me know if you have any ideas.</div><div><br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Mangia</span>~</div><div>Lora</div><div><br /></div><div> </div></div>Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com5tag:blogger.com,1999:blog-1611620779365765147.post-44723547992377008442011-01-08T16:53:00.000-08:002011-09-02T17:38:12.078-07:00Entry #5: Mama Rae's Italian Sausage Clam Chowder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pxTIkviIdPzP_Ta8i7hFxw-YJRBT_scCXnbvWI3NwFPHfG3YJKPlfESsszBBLck8JASQDhzzl3rZC4iYp_eQauPI3EEwKUukKs0K2daUMCDH3veexs5ZWKvv4kwHToCTIy6-FbS8U2Y/s1600/rae+soup.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pxTIkviIdPzP_Ta8i7hFxw-YJRBT_scCXnbvWI3NwFPHfG3YJKPlfESsszBBLck8JASQDhzzl3rZC4iYp_eQauPI3EEwKUukKs0K2daUMCDH3veexs5ZWKvv4kwHToCTIy6-FbS8U2Y/s400/rae+soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5559983395540180258" border="0" /></a>
<br />This is a family favorite. Mama Rae used to make a triple batch of this unbelievably good soup for family picnics when we were small. We have dreams about it.
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<br />3 lbs ground sweet italian sausage
<br />1/2 lb ground hot italian sausage
<br />1 "huge"can of chopped clams from BJs (you'll have to ask her for the actual size!), reserve juice
<br />2 large onions chopped
<br />1 red pepper chopped
<br />1 "small" can chicken broth (see above)
<br />2 large containers sliced mushrooms (see a pattern here?)
<br />2 heads of garlic chopped (that one is for real!)
<br />3-20+ oz cans of crushed tomatoes
<br />3 cups hearty burgandy wine
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<br />Brown sausage and then add mushrooms, chop them up into meat as they cook. Add a little water or broth to prevent mixture from sticking. Once mushrooms are browned and tender remove meat mixture from pan. In same pan saute onions, garlic, and pepper, over medium heat until sweated.
<br />In large stock pot combine both mixtures. Add cans of tomatoes and rinse contents of cans with chicken broth and empty into pot. Drain clams and set aside. Add clam juice to soup. Add 1 cup of wine and simmer soup for 25 minutes. Add another cup of swine and continue to simmer.
<br />15 minutes before serving add clams and the last cup of wine.Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com1tag:blogger.com,1999:blog-1611620779365765147.post-1401912030851182012011-01-08T16:41:00.000-08:002011-09-02T17:38:21.468-07:00Entry #4: Tracey's Chorizo and Potato Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhLsLUrldrgLBBAE_LeJsGCWfVeN1RFLRAU0SWsGihVaHBanivECUzn2FwA8XGcnm9lOzQblY2eiO889v6JIBitITDYOUo1bluHn9zSbN0IWi8KFhHvuvICPS8sS7UxVtQsHGsHj0T1A/s1600/tracey+soup.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhLsLUrldrgLBBAE_LeJsGCWfVeN1RFLRAU0SWsGihVaHBanivECUzn2FwA8XGcnm9lOzQblY2eiO889v6JIBitITDYOUo1bluHn9zSbN0IWi8KFhHvuvICPS8sS7UxVtQsHGsHj0T1A/s400/tracey+soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5559980701253956434" border="0" /></a>Adapted from Emeril's<a href="http://www.emerils.com/recipe/2252/Kale-and-Chorizo-Soup"> Kale and Chorizo Soup</a>
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<br />I added many more potatoes and much less kale than the original recipe. I like soft but hearty potatoes in my soup, and lots of them. I thought more kale than what I used made the soup too bitter and took away from the great flavor of the broth.
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<br />2 T olive oil
<br />1 pound chorizo sliced in 1/2 inch slices, if I make this again I will use fresh chorizo
<br />1 large onion chopped
<br />4 large cloves garlic chopped
<br />5 large white potatoes peeled and cute in bite sized pieces
<br />3 quarts chicken stock
<br />2 cups chopped kale, stemmed,
<br />2 bay leaves
<br />1 tsp fresh thyme
<br />1 tsp crushed red pepper flakes
<br />salt/pepper to taste
<br />parmesan for topping
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<br />In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat.Our Inspirationhttp://www.blogger.com/profile/07149691794315052727noreply@blogger.com0