tag:blogger.com,1999:blog-28343557074715108362024-03-13T11:56:42.386-07:00As Interpreted By DanielleThis is my take on life, love, cooking, decorating and shopping! Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-2834355707471510836.post-51149489757678729612016-02-25T15:48:00.001-08:002016-02-25T15:48:29.637-08:00Reading Note<div style="width:600px;margin:0 auto"><div style="position:relative;"><a target="_blank" href="http://www.polyvore.com/reading_note/set?.embedder=4959446&.src=share_desktop&.svc=blogger&id=191852075"><img width="600" alt="Reading Note" src="http://cfc.polyvoreimg.com/cgi/img-set/.sig/wxxkbCeStQQOXqQ0lWBw/cid/191852075/id/4IJh_Rnc5RGtar-GZFZllw/size/c600x637.jpg" title="Reading Note" height="637" border="0" /></a></div></div><br/><div style="text-align:center"><small><a target="_blank" href="http://www.polyvore.com/reading_note/set?.embedder=4959446&.src=share_desktop&.svc=blogger&id=191852075">Reading Note</a> by <a target="_blank" href="http://girlylibrarynrd.polyvore.com/?.embedder=4959446&.src=share_desktop&.svc=blogger">girlylibrarynrd</a> on <a target="_blank" href="http://www.polyvore.com/">Polyvore</a></small></div>Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-46338205446612001972016-02-25T15:46:00.001-08:002016-02-25T15:46:23.235-08:00Reading Note<div style="width:600px;margin:0 auto"><div style="position:relative;"><a target="_blank" href="http://www.polyvore.com/reading_note/set?.embedder=4959446&.src=share_desktop&.svc=blogger&id=191852075"><img width="600" alt="Reading Note" src="http://cfc.polyvoreimg.com/cgi/img-set/.sig/wxxkbCeStQQOXqQ0lWBw/cid/191852075/id/4IJh_Rnc5RGtar-GZFZllw/size/c600x637.jpg" title="Reading Note" height="637" border="0" /></a></div></div><br/><div style="text-align:center"><small><a target="_blank" href="http://www.polyvore.com/reading_note/set?.embedder=4959446&.src=share_desktop&.svc=blogger&id=191852075">Reading Note</a> by <a target="_blank" 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style="display:none"/></div></p></div></small></div>Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-48245983567353568872014-01-04T21:37:00.001-08:002014-01-04T21:37:12.683-08:00My Cooking Attempts: Chicken StockMy last post, for caramelized onions, reminded me that I should go back to basics. One of the most basics things I make, on a regular basis, is chicken stock. A few winters ago I was making a TON of soups and I was buying a TON of chicken broth, I'm talking bulk sized containers here. It quickly became apparent that it wasn't financially realistic to continue buying that much chicken stock. Plus the amount of salt and preservatives were astounding. So I decided to make my own chicken stock. Now I wonder why I didn't do this sooner!<br />
I usually have chicken stock ingredients, well, in stock (pun intended =O): onion, carrots, celery, and chicken bones. Plus it's SO SO easy to make. You'll be amazed at the wonderful depth of flavor the stock has in comparison to store bought chicken stock. Have I sold you on making your own chicken stock? If so, here's how you do it:<br />
<br />
<u>Recipe</u><br />
Leftover chicken bones, skin, cooking juices, etc.<br />
2 carrots<br />
3 celery stalks<br />
1 large onion<br />
Water<br />
<br />
You could add salt, however, I choose not to. Stock is usually the base of another recipe and I like to season according to the specific needs of the recipe. Nothing worse than an over-salted dish! In addition to my list of ingredients you could also add a little thyme, parsley, and bay leaves, along with a couple cloves of garlic to further enhance the flavor of the stock. I sometimes use these herbs and spices, depending on what I have in stock, but I don't think it's essential and I often make the stock without it due to a preference towards a flavor profile that's compatible with anything I make. As you make this recipe you will find what works best for you and adjust accordingly.<br />
<br />
Making the stock is as simple as one, two, three... four and five.<br />
<br />
<ol>
<li>Gather your leftover chicken bones. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9zEOJrdbHWRI-nkl73YuS_jP69C0UG5ArsDzG-7Lqic5DzFUndmYmEc524Ko3d8gjo7Qz-YzOIucOz52hxCdCllaSKOvKrKi5ZNWrs5G1jkcS0ptNBet2HaU02hnZnIEVIv0MHoGQ_Y/s1600/chkn+bones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9zEOJrdbHWRI-nkl73YuS_jP69C0UG5ArsDzG-7Lqic5DzFUndmYmEc524Ko3d8gjo7Qz-YzOIucOz52hxCdCllaSKOvKrKi5ZNWrs5G1jkcS0ptNBet2HaU02hnZnIEVIv0MHoGQ_Y/s320/chkn+bones.jpg" width="320" /></a></div>
</li>
<li>Gather your veggies. Coarsely chop. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKR6KLmha4hn68Rw6wVuc2HsHq0bG4jnBQ7LmRrTPNlkn6umhOmw9vU8h_UBY1HDOL3lMymUJtdTJqORQfrVjBJfAjj1hDpTlZ3vZl8et5WXr0hrY5gL8rMXJzMpGIF4gXOFOs0MSCa8/s1600/veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKR6KLmha4hn68Rw6wVuc2HsHq0bG4jnBQ7LmRrTPNlkn6umhOmw9vU8h_UBY1HDOL3lMymUJtdTJqORQfrVjBJfAjj1hDpTlZ3vZl8et5WXr0hrY5gL8rMXJzMpGIF4gXOFOs0MSCa8/s320/veggies.jpg" width="320" /></a></div>
</li>
<li>Add to your veggies and chicken bones to your slow cooker. Cover with water, leaving a 1/2" gap at the top. Honestly, I don't measure my water. I use a 6 quart slow cooker. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYFeewTj8zGrKic-I8mGVa1zOe4imYK4Zb-WI3Cs2LUI-4QIu_DeEyOgqSSPhsD2t5zDLrLjtngkeC4h6ghbWhX-c1QaImRBgsBJ5UlnBEKednDF0Q52iHdkDYedyV98XAQ2Cd8YTv_0/s1600/ready+to+cook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYFeewTj8zGrKic-I8mGVa1zOe4imYK4Zb-WI3Cs2LUI-4QIu_DeEyOgqSSPhsD2t5zDLrLjtngkeC4h6ghbWhX-c1QaImRBgsBJ5UlnBEKednDF0Q52iHdkDYedyV98XAQ2Cd8YTv_0/s320/ready+to+cook.jpg" width="320" /></a></div>
</li>
<li>Cook on low for 10 hours. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0agA0CizL6-kVQU4xbjQgoq2qmw8ocbamrGygkMTmSLx9ODIftUOmKsLl9hzl7YR4bdykgmxiRP1QVbr_1la2JRUwivbPMOY5_I3bIwgDUEO3lgRBPgQEfKD0YLP48RaCkAus8cIfRw/s1600/crock+pot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0agA0CizL6-kVQU4xbjQgoq2qmw8ocbamrGygkMTmSLx9ODIftUOmKsLl9hzl7YR4bdykgmxiRP1QVbr_1la2JRUwivbPMOY5_I3bIwgDUEO3lgRBPgQEfKD0YLP48RaCkAus8cIfRw/s320/crock+pot.jpg" width="320" /></a></div>
</li>
<li><span style="font-family: inherit;">When it's done cooking allow to cool until manageable. Strain through a fine mesh strainer. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYHxduzGwqPy_XyKJaw6vX8aTee8MUzQ6MuN7W1D9EItYi8qi7vr54WxBvkvSOvJMEeYIT83nevQDtV4fnIw6_Kni5BFB77WnakS9xjui_wIn0sqKUyFhmXElfo_T3xf5lFvOIM_9mYo/s1600/strain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYHxduzGwqPy_XyKJaw6vX8aTee8MUzQ6MuN7W1D9EItYi8qi7vr54WxBvkvSOvJMEeYIT83nevQDtV4fnIw6_Kni5BFB77WnakS9xjui_wIn0sqKUyFhmXElfo_T3xf5lFvOIM_9mYo/s320/strain.jpg" width="320" /></a></div>
</span></li>
</ol>
<span style="font-family: inherit;">R</span><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18px;">efrigerate or freeze for future use. I simply fill a few mason jars and line my freezer with them. Defrost as necessary.</span></span></span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJs3N4Nh1NdqkklePeNKp55eWiVduDYi14dkpLbZG0-pSKcQdhAWfSl_tXIijLBz8a6o93LyMzb6sB-02tDTdQ7u9x7wnRXzELDYB6q2BHkbN-1pgwfTh0c84vziEsD2XqhMKZJYCY2D0/s1600/stock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJs3N4Nh1NdqkklePeNKp55eWiVduDYi14dkpLbZG0-pSKcQdhAWfSl_tXIijLBz8a6o93LyMzb6sB-02tDTdQ7u9x7wnRXzELDYB6q2BHkbN-1pgwfTh0c84vziEsD2XqhMKZJYCY2D0/s320/stock.jpg" width="320" /></a></div>
<div>
<div>
<span style="line-height: 18px;">All done. Told you it was easy! Try it, I guarantee store bought chicken stock will never taste the same!</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-61104840248382585012013-12-31T10:27:00.001-08:002013-12-31T10:27:02.747-08:00My Cooking Attempts: Caramelized OnionsIn my previous post, <a href="http://asinterpretedbydanielle.blogspot.com/2013/12/my-cooking-attempts-davids-favorite.html" target="_blank">David's Favorite Burger</a>, I used homemade caramelized onions as a burger topping and promised to share my recipe. I have tried various methods of making these delicious onions, slow cooker, stove top, butter, oil, honey, sugar, balsamic, etc. and so far this is my favorite recipe for the deeply rich flavor of caramelized onions. The trick is not rushing the process and mixing during the perfect time. You want to allow them to brown before you mix, but mix before they burn. Don't worry it isn't as hard as it sounds. Try it, you will see.<br />
<br />
<u>Recipe</u><br />
5 large sweet onions<br />
Note: Any onion will do, however, the sweet onions, as least in my humble opinion, caramelize better and have a deeper flavor. I have used other types of onions with great success. So use whatcha' got at home.<br />
3 tsp EVOO<br />
3 tsp butter<br />
Salt, to taste<br />
1 tsp sugar (optional)<br />
2 tbsp Balsamic vinegar<br />
Water or chicken broth, as necessary<br />
<br />
Slice all five onions. Does that sound daunting and a little teary to you? Don't worry, it's not too hard if you follow these instructions:<br />
Trim the stem end of the onion.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnuHYlBTajuznlH64hTYfcCDO902iMo7-ErGRXKptZXONMmb9Cx0Kmv9RaN8F0PqSorEqTPQfr-Dv470yZVeDnn_hofhW3hBj837uddku7YtYE0Y-yG2-gN0WnqWdToNpoFH0_VrX4D8/s1600/onion,+1st+slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnuHYlBTajuznlH64hTYfcCDO902iMo7-ErGRXKptZXONMmb9Cx0Kmv9RaN8F0PqSorEqTPQfr-Dv470yZVeDnn_hofhW3hBj837uddku7YtYE0Y-yG2-gN0WnqWdToNpoFH0_VrX4D8/s320/onion,+1st+slice.jpg" width="320" /></a></div>
<br />
Slice in half. Pull skin back, but don't remove.<br />
Slice by making angled cuts into the onion. Don't slice all the way through to the root, this will allow the onion to stay together. Try to slice them on the thinner side.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeer4O7_PFvYhDNNZLjcFTAroch1uJr_hY_ylQHVdA9uKxUG8cuRiAff3HH5l7GBDGkWogifQV-COnBJ6-luiJ8Fj98KFe6K-Y2X1A5T0EcCQYcQBR1fqW1fDVNOS250wILcmpdceHRnA/s1600/onion,+sliced2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeer4O7_PFvYhDNNZLjcFTAroch1uJr_hY_ylQHVdA9uKxUG8cuRiAff3HH5l7GBDGkWogifQV-COnBJ6-luiJ8Fj98KFe6K-Y2X1A5T0EcCQYcQBR1fqW1fDVNOS250wILcmpdceHRnA/s320/onion,+sliced2.jpg" width="320" /></a></div>
<br />
Chop off the root end. V<span style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">oilá all done!</span></span><br />
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Heat a large cast iron skillet, medium high heat.<br />
Note: You can use a stainless steel pan as well. I would recommend staying away from nonstick skillets because they tend to impede the caramelization process.<br />
Add butter and EVOO to skillet. When the butter has melted, add the onions. Stir to coat with butter and oil. Lightly salt.<br />
The onions will cook down in stages. First they will reduce in volume and become translucent.<br />
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Then they will begin to brown. This is when you want to stop yourself from over mixing. If you move the onions around too often it will take longer to properly caramelize. Remember we want them to brown, without burning.<br />
At this point you should probably lower the heat to medium low. If you notice the onions are burning then it might be a good idea to add a little water or chicken broth, about 2 tablespoons at a time, as needed.<br />
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Once they are all browned you will notice their volume has reduced to more than half their original size. At this point add the balsamic vinegar and sugar, if using. I used just one teaspoon of sugar. You can add more if you'd like. I didn't think that I needed more with these sweet onions. In regards to the vinegar, any balsamic vinegar will do. I used a sweet date balsamic vinegar I bought from <a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fvomfassclaremont.com&src_bizid=H2RgOAQ7ClAeVSmYEMaE1w&cachebuster=1388444633&s=68319b126e3f776b06262a558400e7c37706279af4e0e0970efc884b646fe538" target="_blank">Vom Fass</a>. OMG that stuff is delicious!<br />
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Continue cooking the onions for about another 15 minutes. The whole process takes about one hour. Wanna know when they are done? They will have a deep drown color, your house will smell delicious, and you won't be able to stop "tasting" them.<br />
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It takes a little time, but these onions are oh so worth it. Use immediately or refrigerate in an airtight container for future use on burger, soups, pizza, basically anything you set your mind to! They will seriously elevate any meal.<br />
What's your favorite way to enjoy caramelized onions?<br />
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<br />Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-18176509323763271892013-12-22T20:41:00.000-08:002013-12-22T20:41:24.166-08:00My Cooking Attempts: David's Favorite BurgerThis burger creation came about one weekend when my hubby and I were too lazy to leave the house, yet were craving a delicious burger. My husband wanted "a crunch" to his burger and he didn't want to use a traditional burger bun (which was good because we didn't have any at home). After staring at our fridge and cupboard contents for a while the idea for what is now David's favorite burger was born. We decided to use soft pillowy french bread with a crunchy, fried hash brown, along with a spicy dressing, and a turkey patty. It is OMG delicious! Try and it and tell me what you think.<br />
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<u>Recipe</u><br />
<i>Hash Brown</i><br />
2 medium red potatoes (or sub with favorite potato)<br />
2-3 tbsp freshly grated Parmesan cheese<br />
Salt and pepper<br />
Vegetable oil<br />
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<i>Burger patty</i><br />
1 16oz package ground turkey<br />
2 tbsp A1 steak sauce<br />
Salt and pepper<br />
Vegetable oil<br />
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<i>Spicy Dressing</i><br />
3 tbsp mayonnaise<br />
2 1/2 tsp Sriracha chili<br />
Seasoning salt to taste<br />
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<i>Burger Add-Ons</i><br />
Loaf of store bought French bread<br />
4 slices of sharp cheddar cheese<br />
1 Roma tomato (or any variety you prefer)<br />
1 head of lettuce, leaves seperated and washed<br />
Caramelized onions (recipe to follow in another post)<br />
pickles for side<br />
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Start with your hash browns. I used red potatoes, however, you can use Russet as well. Wash your potatoes. Grate. Rinse off and then soak them in cold water. I usually soak them for at least 2 hours, however, up to 8 hours is good. Change out the water every few hours.<br />
Whenever you are frying potatoes it's a good idea to soak them in order to remove the starch. This will allow them to fry up crispier.<br />
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I will begin working on the other burger ingredients 1.5 hours into soaking the potatoes.<br />
Meanwhile the potatoes finish soaking prepare your spicy dressing. Mix all three ingredients (mayo, Sriracha, and seasoning salt) in a small bowl. Set aside. Slice your cheese and tomatoes. Rinse your lettuce and allow to dry. Gather your caramelized (recipe coming soon) or freshly sliced onions and pickles.<br />
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Now prepare your turkey patties. Add the ground turkey into a large bowl. Add your A1 sauce, a little salt and pepper. Mix, but don't over mix! Form patties. I usually end up with four, but your number will depend on how large you make your patties.<br />
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At this point I usually start the second part of my hash brown process. (1st- Grating and soaking. 2nd- Drying. Third- Mixing and cooking.)<br />
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Now, soaking the potatoes is one thing, a great thing, but it is pointless unless you SQUEEZE out all the water. I've seen people use a ricer (without pushing the potatoes through) to thoroughly remove all the water. However, I just use paper towels to ring out all the water. You will need to repeat this process a few times before all the water is removed. I then place the grated potatoes on a dry paper towel, top with another paper towel, and pat dry some more.<br />
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I know it's a lot of effort, but it's worth it!<br />
Place the dry grated potatoes in a bowl, season with a little salt and pepper, add grated Parm. Mix. Fry them in hot, shallow pan with about 3-4 tbsp of oil.<br />
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I tend to make individual hash browns, while David likes to make one giant hash brown and then slice it up. Do whatever you prefer. Obviously cooking time will vary, based on the size of you hash brown. When one side is crispy, flip and brown the other side. Remove from hot pan and place on a plate lined with a paper towel.</div>
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Using the same pan, add a little oil to your pan (if necessary), just to avoid sticking. Add meat.<br />
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Cook about 6 minutes on one side. Flip. Add cheese and cook another 6 minutes on the other side. When cooked through, remove from pan and allow to rest for a few minutes.<br />
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Meanwhile, slice and toast your French bread. Slather with sauce. Add toppings and hash brown. Top off with your turkey patty. It's a monster burger!<br />
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Doesn't that make you hungry? Nom, nom, nom!Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-83010060993961858332013-12-16T21:40:00.000-08:002013-12-16T21:40:40.806-08:00My Cooking Attempts: Thai QuinoaI truly believe in eating healthy. I don't eat healthy to be skinny, TRUST me that ain't gonna happen. I eat healthy to feel good about what's going into my body. I also believe in delicious food. When people think of eating healthy their minds usually go to bland, boiled chicken breast and flavorless steamed veggies. I think healthy food can and should be flavorful. If done right, healthy food tastes scrumpdillyicious! This Thai quinoa recipe (a play on Pad Thai) most definitely fills those requirements: healthy and delicious.<br />
For those of you who have yet to get on the quinoa bandwagon here's a quinoa infomercial for you:<br />
Quinoa is one of the world's healthiest foods. I've read that if you're going to get stranded on a deserted island, quinoa is the grain you want to be stranded with. Quinoa is a protein and fiber rich, complex carbohydrate that contains iron, antioxidants, B-vitamins and so much more. It's oh so versatile, you can use it in sweet or savory recipes, and it's easy to work with. Just take a look a this recipe:<br />
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<u>Quinoa</u><br />
1 cup of uncooked quinoa<br />
2 1/4 cups of unsalted chicken broth (you can use water as well)<br />
<span style="background-color: white; color: #222222; line-height: 21px;"><span style="font-family: inherit;">3/4 tsp salt</span></span><br />
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<u>Veggies and more</u><br />
<div>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 20px;">1 1/2 cups shredded carrots</span></span><br />
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<span style="font-family: inherit;"><span style="line-height: 20px;">1 1/2 cups snow peas or sugar snap peas</span></span></div>
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<span style="font-family: inherit; line-height: 20px;">1 cup sprouts</span></div>
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<span style="font-family: inherit;"><span style="line-height: 20px;">1 red bell pepper</span></span></div>
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<span style="line-height: 20px;">1 garlic clove</span></div>
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<span style="line-height: 20px;">Coconut oil</span><br />
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<u><br /></u>
<u>Shrimp</u><br />
1 lb uncooked shrimp<br />
2 tsp Ground ginger<br />
2 tsp Powdered garlic<br />
Salt and pepper<br />
Coconut oil<br />
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<u>Dressing</u><br />
<span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">1/4 cup soy sauce</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 20px;">3 tbsp sweet chili sauce</span><br /><span style="background-color: white; line-height: 20px;">2 tbsp rice wine vinegar</span><br /><span style="background-color: white; line-height: 20px;">3 tbsp coconut milk</span><br /><span style="background-color: white; line-height: 20px;">2 tsp Srircha</span><br /><span style="background-color: white; line-height: 20px;">1 tbsp honey</span><br /><span style="background-color: white; line-height: 20px;">2 tbsp peanut butter</span><br /><span style="background-color: white; line-height: 20px;">1 garlic clove</span><br /><span style="background-color: white; line-height: 20px;">1 lime</span><br /><span style="background-color: white; line-height: 20px;">2 tsp grated ginger</span></span><br />
<span style="background-color: white; line-height: 20px;"><br /></span>
<u>Toppings</u><br />
Sliced or slivered almonds<br />
<span style="background-color: white; line-height: 20px;">1/2 bunch fresh cilantro</span><br />
<span style="background-color: white; line-height: 20px;">1/2 bunch green onion</span><br />
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Start off with the quinoa.<br />
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Measure your quinoa and place it in a fine mesh strainer. Rinse with cold water until the water runs clear.<br />
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Although most quinoa is pre-washed it's always a good idea to rinse it off.<br />
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Add chicken broth, salt (if broth is unsalted), and rinsed quinoa in a small pot or saucepan, bring to a boil. Lower heat to a low simmer, cover, and allow quinoa to cook as water evaporates. Usually around 15 minutes. Turn off heat and allow to sit for 5 minutes. <span style="background-color: white; line-height: 22px;">R</span><span style="background-color: white; line-height: 22px;">emove the lid and fluff the quinoa gently with a fork. Set aside.</span><br />
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Prepare your dressing. Add all dressing ingredients to your food processor or blender.<br />
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Blend until smooth. Set aside.<br />
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Prepare you veggies. Shred your carrots. Rinse the sugar snap peas and sprouts. Julienne your bell pepper. Dice your garlic.<br />
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Add a little coconut oil to a pan, medium high heat. Add garlic, stir. Add all other veggies. Cook 3-4 minutes, until veggies are crisp, yet tender. Remove from heat.<br />
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Transfer cooked quinoa to a large bowl and mix with cooked veggies. Mix in dressing, incorporate well. Set aside.<br />
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Heat pan to medium high heat, add a teaspoon or so of coconut oil. Season shrimp with salt, pepper, and ground ginger. Add shrimp to warmed pan. As soon as they start to turn a little pink and curl, turn to the other side. Cook for another 30 seconds to one minute.<br />
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Remove from heat. Do not overcook!<br />
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Roughly chop the cilantro, thinly slice the green onion. Now just put it all together. Add about 1 cup (or whatever you consider a normal serving size) of the quinoa/ veggie mix to a bowl. Top with shrimp and a dash green onion, cilantro, and slivered almonds. FYI I forgot to add the cilantro and green onion, but it was delicious anyways! Enjoy!<br />
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Note: The protein in pretty flexible, instead of shrimp I have also used chicken or salmon. Quinoa is so healthy you could even skip the protein and enjoy as is. The salad can be eaten warm or cold.<br />
David's only feedback: Slice the sugar snap peas or snow peas into smaller bite-sized portions. I will keep that in mind for next time!</div>
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Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-53692581951117302102013-12-09T16:24:00.000-08:002013-12-09T16:24:01.377-08:00My Cooking Attempts: Abuela's Creamy Pea SoupI often get lost in the multitude of recipes found in cookbooks or Pinterest. I want to cook everything & try every recipe out there. I'm always challenging myself & trying new recipes, cooking methods, or ingredients. & then, when I don't know what to make for dinner or am short on time, I always go back to my old favorites. Those recipes my mom or Abuela taught me. The recipes I make without measuring. The recipes I make when I don't want to think too much. The recipes I know will always turn out delicious. This is one of those recipes.<br />
This creamy pea soup is a dinner staple in my Abuela's house. Although I grew up eating this soup I wasn't too interested in making it until I got married. In an effort to impress my husband, who's mom is a notoriously good cook, I asked my Abuela how to make her famous creamy pea soup. This is how our conversation went:<br />
Abuela: "You will need butter, green onion, frozen peas, tomato<br />
sauce, & half & half."<br />
Me: "How much do I need?"<br />
Abuela: "I don't know. How much do you want to make?"<br />
Me: "Enough for David & I."<br />
Abuela: "Well then enough ingredients for two servings."<br />
I was seriously lost, I had no idea what to do or where to start. I'd never made anything, besides a salad, without measuring. But that's how she cooks, with her senses, by tasting & smelling food. My abuela rarely measures ingredients. *Which is also why she a HORRIBLE baker. Just don't tell her I told you that!*<br />
So I went for it & winged it. I bought the ingredients & used my senses to cook up a wonderful pot of creamy pea soup. Thankfully it was a success! That could have gone in a completely different direction.<br />
Since then I've adapted the recipe to my liking, just don't tell my abuela! Although I've never measured the ingredients, this past weekend I took the time to measure out everything in order to share the recipe with you. I hope you enjoy!<br />
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<u>Creamy Pea Soup</u><br />
1 1/2 tbsp butter<br />
1/2 bunch of green onion, chopped<br />
1 garlic clove, minced<br />
<span style="background-color: white;">1 can (8 ounce) tomato sauce</span><br />
1 lb of frozen or fresh peas<br />
<span style="background-color: white;">1 1/2 cups chicken stock</span><br />
1 cup half & half<br />
1 tsp ground nutmeg<br />
Salt & pepper to taste<br />
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Boil water. When the water is boiling add the fresh or frozen peas. Bring back to a boil, cook 2-3 minutes. Remove from heat. Drain water and transfer the peas to your blender. Add chicken stock to blender. (As an alternative you can use the water you cook the peas in.) Blend until smooth.<br />
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Meanwhile melt the butter in a soup pot, over medium heat. Add chopped green onion & garlic. Saute 2-3 minutes.<br />
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Add the can of tomato sauce and cook out the tin flavor, 4-5 minutes.<br />
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Add pureed peas. Follow with half & half.<br />
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Season to with nutmeg & salt and pepper. Serve with crusty, buttered bread.<br />
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Want to know the best part? Not only is it yummy, comforting, & delicious, it's also easy & inexpensive. The perfect combination!<br />
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Note: This recipe is wonderfully versatile. You can sub out the peas for almost any vegetable. I've made this exact recipe with carrots, corn, and broccoli. No matter the vegetable, the soup always turns out deliciously creamy & smooth. You can also add more or less half and half, depending on how creamy you prefer your soup. Bon appetit!Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-35749814944469160232013-12-05T12:51:00.000-08:002013-12-05T12:51:17.891-08:00My Cooking Attempts: Roasted Tomato Basil Soup You know how some people love tomato soup? I'm not one of those. Well, at least I didn't think I was one of those people until I tried this <a href="http://www.twopeasandtheirpod.com/roasted-tomato-basil-soup/" target="_blank">recipe </a>by <a href="http://www.twopeasandtheirpod.com/" target="_blank">Two Peas & Their Pod</a>. All of a sudden I understood what all the fuss what about!<br />
I had only ever tried the Campbell's Soup version of tomato soup and, no offense Campbell, but that stuff is HORRIBLE! However, after reading about all the wonderful health benefits of tomatoes I decided to give it another go. Only this time I decided to make the soup myself. I was hoping there would be an immense improvement in the homemade version and I was right. OMG what a difference fresh ingredients and a little TLC make!<br />
I love this soup because, like most of my other recipes, I can make it in large quantities, with minimal effort, and it's healthy and delicious. I've adjusted a few things, here and there, to the recipe, but not much. Honestly, <a href="http://www.twopeasandtheirpod.com/" target="_blank">Two Peas & Their Pod</a> hit the nail on the head with this one.<br />
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<u>Recipe</u><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 22px;">3 lbs Roma tomatoes</span></span><br />
Note: You can use other types of tomatoes. Just remember, the smaller the tomato the sweeter the tomato. So in this case, smaller is better!<br />
<span style="background-color: white; line-height: 22px;">5 cloves of garlic</span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 22px;">EVOO</span></span><span style="font-family: inherit;"><span style="background-color: white; line-height: 22px;"><br /></span></span><span style="font-family: inherit;"><span style="background-color: white; line-height: 22px;">1 medium onion</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 22px;">Dash of red pepper flakes</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 22px;">1 1/2 cup freshly chopped basil</span></span><span style="font-family: inherit;"><span style="background-color: white; line-height: 22px;"> </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 22px;">1 (15 ounce) can diced tomatoes</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 22px;">3 1/2 cups chicken broth</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 22px;">Salt and pepper</span></span><br />
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<span style="font-family: inherit;">First things first. Preheat your oven to 400 degrees. As it heats up rinse your tomatoes and quarter them (cut them in half and then half the halves). </span><span style="font-family: inherit;">Spread the tomatoes on a baking dish or </span>casserole dish. Add the whole garlic cloves. D<span style="font-family: inherit;">rizzle with about 2 -3 tablespoons of EVOO. Season with salt and pepper and roast for about 45 minutes.</span><br />
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<span style="background-color: white; font-family: inherit; line-height: 22px;">Relax a little as they roast. When they have finished roasting, remove from oven and set aside.</span></div>
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<span style="font-family: inherit;">Now go ahead and start on the second part of the recipe. </span><span style="font-family: inherit;">Gather your next set of ingredients.</span></div>
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<span style="font-family: inherit;">Roughly chop your onion and basil. In a large pot, heat the about 2 tablespoons of EVOO over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the red pepper flakes. Add the canned tomatoes, fresh basil, and chicken broth. Cook for about 10 minutes. </span><span style="font-family: inherit;">Stir in the oven roasted garlic and tomatoes. </span></div>
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<span style="font-family: inherit;">If you have an immersion blender, </span>more power to you! P<span style="font-family: inherit;">uree the soup in the stockpot. An immersion blender is still on my "list of things to buy for the kitchen." Until then I use my good ol' blender. </span><br />
<span style="font-family: inherit;">If using a blender, transfer soup to your blender and blend. Careful, it will be hot. </span><br />
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<span style="font-family: inherit;">Return to pot. </span>Season with salt and pepper.<br />
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<span style="font-family: inherit;">Cook for about 40 minutes over medium-low heat. This will help meld the flavors together, remove any tin flavor from the canned tomatoes, and reduce some of the liquid, which is crucial since this soup uses no cream.</span></div>
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<span style="font-family: inherit;"><span style="line-height: 22px;">It's now ready to eat! Serve a large bowl with a side of warm and gooey </span></span><span style="font-family: inherit;"><span style="line-height: 22px;">grilled cheese (recipe to follow in another post) and enjoy. </span></span></div>
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Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-64593597885222394062013-11-24T21:08:00.000-08:002013-11-24T21:08:27.024-08:00My Cooking Attempts: Champurrado, According to DavidI love champurrado! <span style="font-family: inherit;">What is champurrado you ask? Champurrado is a warm, thick Mexican drink,
prepared with masa (corn flour), chocolate, and cinnamon. Champurrado is traditionally served in
the morning for breakfast or as a late afternoon snack. However, I
am an equal opportunity champurrado consumer; anytime is a good time for champurrado!</span><br />
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Now I must be honest, this is not my recipe. It never even occurred to me that I could or should make champurrado. That all changed when I got married. See in my husband's world homemade champurrado is a normal winter staple, his mom would make it all the time. When we got married he saw no reason to stop the family tradition. Now when I crave champurrado I bat my eyes and beg my husband to make me some. It always works!<br />
This recipe is based off the recipe my mother-in-law verbally gave my husband. It's one of those recipes that comes with a loose list of ingredients and absolutely no measurements. It's taken a couple of tries but we finally discovered the perfect proportion of ingredients to make a delicious cup of champurrado! </div>
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Here is my husband's recipe for champurrado:</div>
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3 bars of Mexican Chocolate (I recommend Abuelita)</div>
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2 1/2 cups of masa harina (corn flour)</div>
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11 1/2 cups whole milk</div>
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2 cups water</div>
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6 cinnamon sticks</div>
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1 cup brown sugar</div>
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2 tbsp vanilla extract</div>
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1 tbsp instant coffee granules<br />
1 tbsp cocoa powder</div>
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First things first, gather your first set of ingredients:</div>
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Place your cinnamon sticks in a pot, add 2 cups of water, and bring to a boil. Once it's boiling, turn off the heat and allow to steep for about 5 minutes. Drain and set aside.</div>
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Add your milk to a large pot. Heat on low.</div>
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Meanwhile, you will need to toast your masa. It helps bring out the flavors and adds depth to the champurrado. Add 1 cup of masa into a pan on medium heat. Toast. You will see the color turn to a more golden hue. As you can see below:</div>
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When the color turns golden, remove and place in a second bowl. Toast another cup of masa. Again, once it's toasted remove and place in a bowl. Finish toasting the last 1/2 cup of masa.<br />
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Next we want to blend the masa into our liquids until it completely dissolves.<br />
Add 2 cups of warm milk + about 1/3 cup of the cinnamon liquid to your blender. Turn blender on and <b>SLOWLY </b>add 1/2 cup of masa.<br />
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Blend until the masa has been fully incorporated into the milk. Strain your milk/masa mixture through a fine mesh strainer into a second pot. We want to prevent any lumps of masa in the champurrado. Continue blending and straining until you have fully mixed the milk and the masa. A little milk and cinnamon liquid may remain, just add directly to the blended mixture.<br />
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Now it's time to flavor the masa with all the delicious flavors of Mexico!<br />
Since Mexican chocolate comes in discs I like to add half a disc at a time. We want to avoid having the chocolate float to the bottom of the pot and burn. So I add half a disc of chocolate at a time and mix until it completely dissolves. Continue until all the chocolate has been added and dissolved.<br />
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Note: Mexican chocolate is chocolate with sugar and other flavorings. It's OMG delicious! If you cannot find it in your local supermarket it can be substituted with one ounce of semisweet chocolate, ½ teaspoon ground cinnamon
and 1 drop almond extract per 1 ounce Mexican chocolate. This recipe uses 9-10 <span style="background-color: white;">ounces </span>in this recipe.<br />
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Next we add the brown sugar and vanilla. Mix well.<br />
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Then comes David's little twist to the recipe. Coffee and cocoa powder. Add one at a time, fully incorporating one before moving on to the next. Allow the flavors to meld together, stirring frequently, for about 10 minutes.<br />
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Guess what? You have now made champurrado! Now serve yourself a cup, curl up on the couch, and relax. At least that's what I do while enjoying a warm cup of champurrado.</div>
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Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-85179610890783212422013-11-16T16:29:00.001-08:002013-11-16T16:29:56.109-08:00My Cooking Attempts: Pumpkin Spiced Latte Bread<span style="font-family: inherit;">Okay, so I hate to admit it but I am one of "those people." You know the type, the people who go pumpkin crazy in the Fall. Yup, I'm one of those. Even in California's version of Autumn we pumpkin people get super excited because technically it's pumpkin season. Even in 90 degree weather we'll order a pumpkin spiced latte (PSL), hot please, from Starbucks just because we can. We all go a little crazy baking and cooking pumpkin themed meals and desserts. It is the way of the pumpkin... </span><br />
<span style="font-family: inherit;">Good thing my husband, family, and friends love pumpkin as much as I do! </span><br />
<span style="font-family: inherit;">Here is my latest </span><span style="font-family: inherit;">obsession, PSL turned dessert: PSL bread! </span><br />
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<span style="font-family: inherit;">Doesn't it look divine and Autumny? Yum, yum, yum!</span><br />
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<u><span style="font-family: inherit;">Recipe</span></u><br />
<span style="font-family: inherit;">2 1/2 cups all purpose flour</span><br />
<span style="font-family: inherit;">2 tsp ground cinnamon</span><br />
<span style="font-family: inherit;">1 tsp ground ginger</span><br />
<span style="font-family: inherit;">1 tsp ground nutmeg</span><br />
<span style="font-family: inherit;">1/2 tsp ground cloves</span><br />
<span style="font-family: inherit;">1/2 tsp salt</span><br />
<span style="font-family: inherit;">1 1/2 tsp baking powder</span><br />
<span style="font-family: inherit;">3/4 tsp baking soda</span><br />
<span style="font-family: inherit;">1 cup unsalted butter, room temp</span><br />
<span style="font-family: inherit;">1 1/2 cups sugar</span><br />
<span style="font-family: inherit;">2 tsp vanilla extract</span><span style="font-family: inherit;">2 tbsp instant coffee</span><br />
<span style="font-family: inherit;">2 large eggs, room temp</span><br />
<span style="font-family: inherit;">1/3 cup yogurt (I used </span>Greek yogurt<span style="font-family: inherit;"> but any other type will be okay)</span><br />
<span style="font-family: inherit;">2 cups pumpkin puree (not canned pumpkin pie)</span><br />
<span style="font-family: inherit;"><br /></span><u><span style="font-family: inherit;">Ganache</span></u><br />
<span style="line-height: inherit;"><span style="font-family: inherit;"><span style="background-color: white;">12 ounces chocolate, </span><span style="background-color: #f9fafc;">chopped into small pieces </span></span></span><br />
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<span style="font-family: inherit;">* You can use chocolate chips!<br /><span style="background-color: #f9fafc; line-height: inherit;">1 cup heavy cream</span><br /><span style="background-color: #f9fafc; line-height: inherit;">optional 3 tablespoons freshly brewed coffee</span></span><span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;">Preheat your oven to 350 degrees.</span><br />
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Gather all you dry ingredients.<br />
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<span style="font-family: inherit;">I forgot to photograph the salt! Just don't forget to add it to the bowl and all will be well! Whisk the dry ingredients (flour, cinnamon, ginger, nutmeg, cloves, salt, baking powder, and baking soda) together in a small bowl. Set aside.</span><br />
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<span style="font-family: inherit;">In a large bowl add butter and sugar. </span>Beat together on medium speed until light and fluffy (3-5 minutes).<br />
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<span style="font-family: inherit;">Now incorporate, one at a time, the vanilla, coffee, and eggs.</span><br />
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In a separate bowl mix together the canned pumpkin and yogurt.<br />
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Mix in 1/4 of the dry ingredients into the egg/ sugar mixture. Once its incorporated add 1/4 of the pumpkin/ yogurt mixture. Continue alternating between the two until both have been fully incorporated.<br />
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Now I've made this PSL bread multiple ways: bundt cake, loaf, stacked cakes, even muffins. I just adjust the cooking time accordingly. Today I've decided to make it as a loaf (9"x5" loaf pan).<br />
Prep loaf pan by spraying with non-stick. Add batter to prepared pan.<br />
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Bake for 1 hour and 20 minutes in the middle rack of the oven. Sometimes it's necessary to add a little extra time, so keep an eye on the bread and adjust accordingly. Although baking is an exact science, ovens often vary.<br />
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While the bread bakes prepare the ganache. <span style="font-family: inherit;">I love ganache! Honestly I'm not the biggest frosting fan, it tends to be cloyingly sweet and </span>overwhelming. Ganache is always a good substitution.<span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;">The first time I attempted a ganache I didn't realize it's usually meant to be more of a glaze, rather than a frosting. I blame the recipe because they identified it a frosting yet didn't provide instructions for cooling it so it would firm up. It was delicious, but oh so runny, and I thought I had made a mistake somewhere in the recipe. After talking to a baking enthusiast co-worker I understood a ganache is meant to be soft and runny, though it can be made firm. I'm now a convert. I love to use a good ganache in place of the regular powdered sugar frosting. </span><br />
<span style="font-family: inherit;">In this recipe it's the perfect topping to this PSL bread. You can skip it if you'd like, but it's dark chocolate love and why would anyone want to skip that? Why, I ask you???? </span><br />
<span style="background-color: #f9fafc;"><span style="font-family: inherit;"><span style="line-height: inherit;">Place chocolate pieces or chips in a large bowl. Heat heavy cream over medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate. </span></span></span><br />
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<span style="background-color: #f9fafc;">Slowly stir until completely mixed and glossy. Add coffee, if using. Personally, I skipped the coffee this time around. The PSL bread has plenty of coffee flavor on it's own.</span><br />
<span style="line-height: inherit;">Note: You can also substitute flavored </span><span style="background-color: #f9fafc;">liqueur for the coffee</span><span style="line-height: inherit;">.</span><br />
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<span style="background-color: #f9fafc; line-height: inherit;"><span style="font-family: inherit;">Allow ganache to cool before pouring over bread. The longer you allow the ganache to cool, the thicker it will set. </span></span><span style="background-color: #f9fafc; font-family: inherit; line-height: inherit;">When you like the consistency (I usually wait until it's thick but pourable) pour over bread.</span><br />
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<span style="background-color: #f9fafc; line-height: inherit;"><span style="font-family: inherit;">Doesn't it look purrty?</span></span></div>
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<span style="font-family: inherit;">Have a slice and enjoy with a cup of coffee!</span><br />
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Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-68348295518978286442013-11-08T13:11:00.003-08:002013-11-08T13:11:45.030-08:00My Cooking Attempts: Spaghetti Squash Spaghetti<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: inherit;">Time and budget constraints are often cited as reasons for not cooking healthy meals.
Sadly, it is not unusual to find your supermarket </span>receipts<span style="font-family: inherit;"> slowly climb as you try to eat
healthier. Just compare the cost of water to that of soda. The other
day I took my niece to the movies and we bought some snacks and a small </span>water <span style="font-family: inherit;">bottle. I was blown away when I saw the </span>receipt.<span style="font-family: inherit;"> Can you
believe that a small water bottle costs more than a large
soft drink? Seriously, there is something wrong with the world when water costs
more than soda. Anyways, I digress...</span></div>
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<span style="font-family: inherit;">Even when the higher cost of food is not a
problem, prep time often is. Cooking a healthy meal can be more
involved, however, it doesn't have to be. Take for example spaghetti squash.
Spaghetti squash is easy to work with, budget friendly, and yummy on your
taste buds. When time allows I go all out with my spaghetti squash dinners. however, when I'm short on time I use the K.I.S.S (keep it simple, stupid) method. I simply roast the squash and top it with spaghetti sauce and a little Parmesan
cheese. <o:p></o:p></span>And voilĂ , dinner is ready!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdomJMfRF2Sb7RFM7X_X031QGJOjv7-BvMXMtn3KXybhFj37MlXFH8MZBR1EksyDNjXOzPgF_w5TcVKbDbdehjjrrcJ7N-RxWLap8mbCqJakmoGEl5u2EoA3rL-jaSYEUGIS7kinMioug/s1600/served.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdomJMfRF2Sb7RFM7X_X031QGJOjv7-BvMXMtn3KXybhFj37MlXFH8MZBR1EksyDNjXOzPgF_w5TcVKbDbdehjjrrcJ7N-RxWLap8mbCqJakmoGEl5u2EoA3rL-jaSYEUGIS7kinMioug/s320/served.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;"><u>Ingredients</u><o:p></o:p></span></div>
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<span style="font-family: inherit;">1 spaghetti squash, medium sized</span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: inherit;">EVOO<o:p></o:p></span></div>
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<span style="font-family: inherit;">Salt<o:p></o:p></span></div>
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<span style="font-family: inherit;">Pepper<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 jar of your favorite pasta sauce<o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;">Parmigiano-Reggiano to taste</span><o:p></o:p></span></div>
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<span style="font-family: inherit;">Short ingredient list and lots of hands
off time, so basically this recipe is the <span style="background-color: white;">what you'd call easy peasy lemon squeezy! This is what I buy when
I go to the store:<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDI2lmDAI6lt8MZMtKIXuDLpeRpzh_MvixzcjoYk81Fz0FcyStDoIFt7JVOaLwBVxCNoI3c9i_gdC9vlgzwOnXoUpMn-hrimVdUAFiEjnJCJTalvN6vAcjkQ1xlpg6ng3bMBNtVJ80Ur8/s1600/ingredients1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDI2lmDAI6lt8MZMtKIXuDLpeRpzh_MvixzcjoYk81Fz0FcyStDoIFt7JVOaLwBVxCNoI3c9i_gdC9vlgzwOnXoUpMn-hrimVdUAFiEjnJCJTalvN6vAcjkQ1xlpg6ng3bMBNtVJ80Ur8/s320/ingredients1.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;"><span style="background-color: white;">See what I’m
saying? Easy peasy lemon squeezy!</span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">Preheat your oven to 400 degrees.</span><o:p></o:p></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">First comes the hardest part *ton, ton, ton* cutting your spaghetti
squash in half. The larger the </span>spaghetti<span style="font-family: inherit;"> squash the harder it is to split.
Quite honestly I sometimes take the easy route and ask my husband to cut
it for me!</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">Today I had to fend for myself, as you can tell from those ragged spaghetti squash edges. Ugly cuts won't matter in the end, so just do your best and forget the rest.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspQwicscUp_s0BURuIvfKoYYR6YHrpE7y22t7jhPwt_7jh5wF-8-GyKEUfBHCHSmOCGru2nB7yWWlD4_k9Q2aTHJCDsaAXPU7xmVJbP9vMbX1B05jO2Pw-8Syb7XINGZ8I_yZcYavlZ0/s1600/squash+with+seeds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspQwicscUp_s0BURuIvfKoYYR6YHrpE7y22t7jhPwt_7jh5wF-8-GyKEUfBHCHSmOCGru2nB7yWWlD4_k9Q2aTHJCDsaAXPU7xmVJbP9vMbX1B05jO2Pw-8Syb7XINGZ8I_yZcYavlZ0/s320/squash+with+seeds.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Use a spoon to remove the seeds and center strings. Rub with EVOO and season aggressively with salt and pepper.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUgRetGpBB2SZhm1dOk4Z6JPZM-pRh6x7s1FPmRes_Y7UO3p1CMGfzxtmeGgRkiCZgYTLJVghi2z3JITk8oIs4vSSvqOd1mhwKol65zmKyE92ecnZ5LDs0frDasXe8HLZKeI7GSZWtDgM/s1600/squash%252C+seasoned3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUgRetGpBB2SZhm1dOk4Z6JPZM-pRh6x7s1FPmRes_Y7UO3p1CMGfzxtmeGgRkiCZgYTLJVghi2z3JITk8oIs4vSSvqOd1mhwKol65zmKyE92ecnZ5LDs0frDasXe8HLZKeI7GSZWtDgM/s320/squash%252C+seasoned3.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Place the squash, cut side down on a cookie sheet and bake
for 40 minutes. <o:p></o:p></span><span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;">Note: If you bought a larger or smaller squash you will need to adjust the </span><span style="font-family: inherit;">roasting </span><span style="font-family: inherit;">time accordingly. Add or subtract 10 minutes, depending on the size of your squash.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MVe1AB1wMp3PmjjmkHZpJUyIZMa2aDqlRUTdp-FnB0nKWl3e4xYRnl1Jtrq94x2JhLZQ8vd3Z6oLASSF4EhPdGltuw6l5MLqcVWJwhiyVY0PtyFHRa0JCvZXnVhUpLasN7u7KzIVKRA/s1600/squash%252C+ready+to+roast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MVe1AB1wMp3PmjjmkHZpJUyIZMa2aDqlRUTdp-FnB0nKWl3e4xYRnl1Jtrq94x2JhLZQ8vd3Z6oLASSF4EhPdGltuw6l5MLqcVWJwhiyVY0PtyFHRa0JCvZXnVhUpLasN7u7KzIVKRA/s320/squash%252C+ready+to+roast.jpg" width="320" /></span></a></div>
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Now do whatcha like. Wash a load, take a nap, watch a little Netflix, spend the next 40 minutes or so doing something besides cooking. I did promise it would be easy, didn't I?</div>
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40 minutes later, remove from oven. </div>
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Note: Not sure if your spaghetti squash is ready? It should be soft. Using a fork, scrape at the flesh of the squash. If it comes off easily, in threadlike strings, it's ready.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xzLWymLMrTntmRBnrh7kYa9q3oA7oWd9Cumzqi55YtzI3fSeIn5We5lIscDCEAlYGFn512X6il8H6wM719P-eTtvwGGHQ5fB15qQYfoaHTJur1CpDYVsj-GKQW3qWZPQWAz3EFxA0EY/s1600/squash,+roasted2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xzLWymLMrTntmRBnrh7kYa9q3oA7oWd9Cumzqi55YtzI3fSeIn5We5lIscDCEAlYGFn512X6il8H6wM719P-eTtvwGGHQ5fB15qQYfoaHTJur1CpDYVsj-GKQW3qWZPQWAz3EFxA0EY/s320/squash,+roasted2.jpg" width="320" /></span></a></div>
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Meanwhile it cools a little, heat your spaghetti sauce and grate your cheese. Once the squash has cooled enough to touch, use a fork to lightly scrape the flesh of the squash into a bowl. Now simply plate your squash and top with sauce and grated parm.</div>
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How easy was that? It's tasty, healthy, budget friendly, and has lots of downtime. Oh and my niece loves it, so it's kid friendly too. Yum, yum, yum!</div>
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In later posts I will show you some of the other recipes I've put together using spaghetti squash. Stay tuned!</div>
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Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-85681387611841774372013-11-03T13:46:00.000-08:002013-11-03T13:46:33.309-08:00My Cooking Attempts: Tacos de Tilapia with Chipotle SlawNot only is tilapia super easy to work with, but it's budget friendly, has low mercury, and is, generally, eco-friendly. I tend to buy a large bag of individually wrapped frozen tilapia and throw it in the freezer. Then, when I need something fast and easy to make for dinner, I'm prepared like a freakin' Boy Scout! Since it's a beautiful warm day, although we are officially in Fall, I decided to make some fresh tilapia tacos for dinner.<br />
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I like my tilapia marinated in tequila and, more often than not, I will play "one shot for the fish, one shot for Danielle." Play it, it's fun!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCu23eK3Haq4NXd1fXXo8ZMvMBKuH0Al8WUo25GE0wqLFinOjjK2wi0spES0PtxjBLyRmQ_r5aZBGBYSVXcJGl5C2w9gCF-CZCTyKL2jn5rhPuh_TwPTdKn2RHiko1vQBQaL9FKrS5_30/s1600/taco+up+front.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCu23eK3Haq4NXd1fXXo8ZMvMBKuH0Al8WUo25GE0wqLFinOjjK2wi0spES0PtxjBLyRmQ_r5aZBGBYSVXcJGl5C2w9gCF-CZCTyKL2jn5rhPuh_TwPTdKn2RHiko1vQBQaL9FKrS5_30/s320/taco+up+front.jpg" width="320" /></a></div>
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<u>Marinade</u><br />
4-6 tilapia fillets<br />
1/4 cup tequila<br />
1 lime, zest and juice<br />
1 tablespoon honey or agave<br />
Salt and pepper<br />
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<u>Slaw</u><br />
1 bag (14 <span style="background-color: white;">ounces</span>) cole slaw mix<br />
<div style="text-align: center;">
Note: Use the classic mix, with green and red cabbage and + carrots. You can always buy the veggies individually and slice them yourself. I don't do that because the remaining cabbage just wastes away in my fridge.</div>
1 bunch of green onion<br />
1/2 a red onion (or less, if you aren't a big onion fan)<br />
1/2 cup mayonnaise<br />
1/2 cup Greek yogurt<br />
2 limes<br />
2 tablespoons of honey<br />
1 can (7 ounces) chipotle chiles in adobo sauce<br />
Salt and pepper<br />
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<u>More</u><br />
1 avocado<br />
Corn or flour tortillas.<br />
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Ready? Let's go make some tacos!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kfr1RHP8TV6SN0hrUVQVt66qvqGhXomVsghZPxF_G1M3tSBGNI80-EhHp2soWn9pSOFROkKIMMlcrCq4epSgEVe4PygO3cZIYIoM2tnNtUuoonVevKYYzVVzIyKbu78MTrHIG_9rDnA/s1600/tequila3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kfr1RHP8TV6SN0hrUVQVt66qvqGhXomVsghZPxF_G1M3tSBGNI80-EhHp2soWn9pSOFROkKIMMlcrCq4epSgEVe4PygO3cZIYIoM2tnNtUuoonVevKYYzVVzIyKbu78MTrHIG_9rDnA/s320/tequila3.jpg" width="320" /></a></div>
Doesn't it look like I'm making an alcoholic drink????<br />
Zest the lime into a small bowl. Then slice and squeeze the lime juice into the same bowl. Add tequila and whisk in honey or agave. Season with salt and pepper. Place your tilapia in a gallon freezer bag and add marinade. Marinate in the fridge for at least 30 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIFB1VyUy9qqShBCxWHJaP7jvyYUUHQXYMoPzfTMMhVXEafJpiVk5dyHxpoBT4UdkBETnXhlrRdMq58ErpB5_roK5eFdUBNgdOLhrW_QvLknvKZfDo-yN-llpQK_mik46whhnuf6ylM0/s1600/fish,+marinating.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIFB1VyUy9qqShBCxWHJaP7jvyYUUHQXYMoPzfTMMhVXEafJpiVk5dyHxpoBT4UdkBETnXhlrRdMq58ErpB5_roK5eFdUBNgdOLhrW_QvLknvKZfDo-yN-llpQK_mik46whhnuf6ylM0/s320/fish,+marinating.jpg" width="320" /></a></div>
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While the fish marinates prepare the toppings.... Gather your slaw veggies ingredients: cole slaw mix, red and green onion.<br />
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Open bag of cole slaw mix, place in a large bowl. VERY thinly slice the red onion. Thinly slice green onion. Mix with cole slaw.<br />
Now prepare the dressing. Squeeze the juice of the two limes into a bowl. Add Greek yogurt, mayo, and honey. Add 1 tablespoon of the thick red liquid sauce in the can of chipotles and roughly chop two of the chiles from the can. Season with salt and pepper. Whisk all the ingredients together.<br />
Dress the cole slaw, mix until fully incorporated. You want to cover every single piece of cabbage with the delicious dressing! Refrigerate. <br />
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Heat pan and spray with nonstick. Remove tilapia form marinade, shake off excess liquid. Place in pan and cook. Don't overcrowd the pan. Cook 2-3 minutes per side.<br />
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Slice avocado and set aside. Warm tortillas. I heat my tortillas directly on the gas range. <a href="http://www.wikihow.com/Warm-Tortillas" target="_blank">Here are some ways to warm tortillas</a>.<br />
Now put it all together. The fish goes into the tortilla, top with slaw and finish with your sliced avocado.<br />
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The fish is fresh and moist, the slaw is sweet and spicy, and the fresh, creamy avocado tops it all off. Add a little hot sauce if you need an extra kick.<br />
Nom, nom, nom!<br />
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Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-21881301762135534782013-10-25T13:16:00.001-07:002013-10-25T13:16:28.282-07:00My Cooking Attempts: Sopa de AlbĂłndigasI grew up eating warm bowls of albĂłndigas for dinner. I would so look forward to the cold weather because I knew my mom would soon be making albĂłndigas.<br />
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Funnily I never knew <span style="font-family: inherit;">albĂłndigas m</span>eant meatballs. I just thought that was the name of the soup, like menudo or pozole. However, albĂłndigas specifically refers to the meatballs, not necessarily the soup. Weird, right? Once I asked a friend for her albĂłndiga recipe and she gave me the recipe for meatballs and nothing more. When I asked her for the rest of the recipe she said "Oh, you mean sopa de albĂłndigas?" Confused? Yeah, so was I! Don't despair! If you say I'm eating albĂłndigas most people (my friend excluded) will understand you mean the soup. Just in case you're still confused, this recipe is for meatball soup, not just meatballs!<br />
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<u>Meatballs</u><br />
1/2 lb ground pork<br />
1/2 lb ground beef<br />
1 egg<br />
2 green onion<br />
1/2 bunch mint<br />
1/4 cup rice<br />
1/2 tomato<br />
1 tsp garlic powder<br />
2 tsp salt<br />
1 tsp pepper<br />
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<u>Soup</u><br />
1/2 brown onion<br />
1 tomato<br />
7 cups water<br />
2 cups chicken broth<br />
2 carrots<br />
2 cups of diced potatoes<br />
1 zucchini<br />
2 celery stalks<br />
Salt to taste<br />
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Start with the rice: Rinse the rice and soak for 30 minutes. Just enough time to prepare your other ingredients.<br />
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Dice your brown onion and tomato. Add a little oil to a soup pot, medium heat. Add onion and tomato. Cook down for a few minutes.<br />
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Add water and chicken broth. Season with salt. Bring to a boil.<br />
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Meanwhile prepare your meatballs:<br />
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Finely dice the green onion and mint. Seed the tomato and finely dice.<br />
Note: If the dice is too large the meatballs will fall apart. So, although it may seem like a bother, finely dice the veggies! It's an important step.<br />
Drain the water from the rice. Add the veggies into a large mixing bowl with the rice, ground pork and beef, egg, and seasonings. Mix all the ingredients together, don't over mix. Form into balls.<br />
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I tend for smaller meatballs. They cook more evenly and are less likely to fall apart. Also, they don't feel overwhelming in your soup bowl. I don't want you to experience this:<br />
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LOL<br />
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Once the water is boiling, lower to medium heat and gently drop the meatballs into the broth. Allow to simmer about 30 minutes.<br />
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Meanwhile prep your other veggies:<br />
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Peel and evenly slice your carrots into bite-sized rounds. I don't peel my potato, but feel free to. Chop the potato, zucchini, and celery into even, bite-size pieces.<br />
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Once the meatballs have cooked for about 30 minutes add the veggies. First add the potatoes and carrots. Allow to cook about 10 minutes. Next add the celery and zucchini. Allow to simmer about 15 minutes. Taste for seasoning, adjust accordingly.<br />
It makes a big ol' pot of soup!<br />
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Serve!<br />
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My mom always serves our sopa de <span style="background-color: white; font-size: 16px;">albĂłndigas</span> with a side of slightly charred corn tortillas and some Tapatio. I skip the tortillas and enjoy as is.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com2tag:blogger.com,1999:blog-2834355707471510836.post-38422643991434368012013-10-16T10:24:00.002-07:002013-10-16T10:24:21.080-07:00My Cooking Attempts: Arroz con leche Believe it or not I didn't grow up eating arroz con leche. Despite my family's Mexican roots it wasn't a sweet treat in our home. By that I don't mean I rarely had it, I mean I never even tasted it until reaching adulthood. I wasn't able to luxuriate in the cinnamony aroma of sweet arroz con leche until I got married and my mother-in-law made it for my husband.<br />
When I asked my mother-in-law for the recipe I experienced an <i>Everybody Loves Raymond </i>moment. You know the <a href="http://youtu.be/4F8bm7pRVdE" target="_blank">episode</a>, when Marie gives Deborah the wrong ingredients so when Deb attempts the meatball recipe her meatballs don't taste as good as Marie's! When I attempted the recipe my mother-in-law gave me I ended up and a gooey, horrible mess! I wonder if that was a coincidence????<br />
As I am no "giver-uper" I went about searching and adapting recipes until I found and prefected a delicious and oh so easy arroz con leche recipe. Pay close attention, I promise not to lead you astray!<br />
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<u>Recipe</u><br />
2 cups long grain rice<br />
2 whole cinnamon sticks<br />
4 + 1/4 cups water<br />
1 can condensed milk, 14 ounces<br />
1 can coconut milk, 13.5 ounces<br />
Note: Make sure it's the canned, cooking coconut milk not the carton drinking coconut milk)<br />
1 can evaporated milk, 12 ounces<br />
1 cup whole milk + more if you like your arroz con leche a little looser<br />
Note: I tend use whatever I have on hand, usually almond milk<br />
1 tbsp vanilla extract or vanilla bean paste<br />
1/2 cup raisins (optional)<br />
Ground cinnamon, for dusting<br />
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Rinse the rice, to remove any dust and foreign debris. Set aside. Add water to a pot, add cinnamon sticks, and bring to a boil.<br />
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When the water comes to a boil, add the rice. Lower to medium low heat, cover, and cook until most, but not all, the water has evaporated. Turn off the heat. DO NOT REMOVE THE LID. The steam will complete the cooking process.<br />
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When all the water has evaporated remove the cinnamon sticks (otherwise you will end up with pieces of cinnamon bark whenever you take a bite). Add all four milks (condensed, evaporated, coconut, and, in this case, almond milk).<br />
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Turn the heat back on, low. Mix regularly or it will stick to the bottom of the pot. Add vanilla and raisins, if using. Allow flavors to meld. Cook for about 15 minutes. Serve in a bowl. Dust with ground cinnamon and enjoy.<br />
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Arroz con leche can be enjoyed hot or cold. I like it both ways, but David loves it hot. Oh and I never add raisins to my arroz con leche, that's a strict David rule! However, feel free to add them, as it is a traditional addition to arroz con leche.<br />
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Note: If you microwave any leftovers make sure to add a dash of milk so that it doesn't dry out. If you are not a big coconut fan and you're thinking of skipping this recipe, give it a try. The coconut flavor is so mild you don't even notice it. However, you can substitute the coconut milk with whole milk if you really can't stand the idea of tasting coconut in your arroz con leche.<br />
<br />Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-56775339324282235902013-10-11T12:47:00.002-07:002013-10-11T12:47:57.703-07:00My Cooking Attempts: Vanilla Chai Cupcakes<span style="font-family: inherit;">I have three favorite cold weather drinks: 1) green tea latte, 2) vanilla chai tea latte, and 3) champurrado. Today we are going to talk about chai tea lattes!</span><br />
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<span style="font-family: inherit;">I love cradling a hot latte in both hands while curled up on my couch. I love the smell of the spicy chai tea & the sweetness of the vanilla. </span><br />
<span style="font-family: inherit;">Chai tea is one of the only reasons I put up with cold weather. Well, that & being able to bake without dying from heat exhaustion, boots, & sleeping in on rainy mornings. In honor of my reason to wake up on cold mornings I've decided to replicate my favorite vanilla chai tea latte in cupcake form. Because then I get two of my favorite cold weather things, a chai tea latte & baking, in one little cupcake.</span><br />
<span style="font-family: inherit;"><br /></span>
<u><span style="font-family: inherit;">Recipe</span></u><br />
<span style="font-family: inherit;">3 cups all purpose flour</span><br />
<span style="font-family: inherit;">2 1/2 tsp baking powder</span><br />
<span style="font-family: inherit;">1 tsp salt</span><br />
<span style="font-family: inherit;">1 cup butter (2 sticks), room temperature</span><br />
<span style="font-family: inherit;">1 cup white sugar</span><br />
<span style="font-family: inherit;">1 cup brown sugar, light or dark</span><br />
<span style="font-family: inherit;">4 eggs, room temperature</span><br />
<span style="font-family: inherit;">1 cup milk (I used vanilla almond milk)</span><br />
<span style="font-family: inherit;">4 chai teabags</span><br />
<span style="font-family: inherit;">1 tsp vanilla bean paste</span><br />
<span style="font-family: inherit;">2 tsp vanilla extract</span><br />
<span style="font-family: inherit;">2 tsp cinnamon</span><br />
<span style="font-family: inherit;">1 tsp cardamom</span><br />
<span style="font-family: inherit;">1 tsp ginger</span><br />
<span style="font-family: inherit;">1 tsp nutmeg</span><br />
<span style="font-family: inherit;">1 tsp cloves</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I know it may seem like a lot of spices, but they really make a difference, so don't skip any! I think its the perfect blend & depth of spices. You won't loose the taste of the </span>spices<span style="font-family: inherit;"> in the sweet cupcake, yet I promise you won't feel overwhelmed by them either. Trust me, if my 6 year old nephew ate & enjoyed one, without frosting, then you will too!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Preheat oven 350 degrees.</span><br />
<span style="font-family: inherit;">Bring milk to a light boil. Steep teabags in milk for about 10 minutes. Allow to cool.</span><br />
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<span style="font-family: inherit;">Meanwhile sift together the flour, baking powder, salt, & spices (cloves, nutmeg, ginger, cardamom, & cinnamon).</span><br />
<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Cream your butter with both sugars until light and fluffy. Add eggs, one at a time, & vanilla extract & paste. </span><br />
<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;">Mix in half the dry ingredients. Don't over mix. Add half the chai infused milk, blend to incorporate. Repeat with the remaining dry ingredients and milk. </span><br />
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<span style="font-family: inherit;">Fill in your cupcake liners 3/4 of the way up. Bake 15-18 minutes. </span><br />
<span style="font-family: inherit;">Allow to cool slightly and transfer to cooling rack.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Meanwhile whip up some frosting. I opted for a stabilized vanilla whipped cream with a dusting of ground cinnamon to top it off. I figured I'd go for a literal </span>interpretation<span style="font-family: inherit;"> of a latte topped with whipped cream.</span><br />
<span style="font-family: inherit;"><br /></span>
<u><span style="font-family: inherit;">Recipe</span></u><br />
<span style="font-family: inherit;">1/2 tsp unflavored gelatin powder </span><br />
<span style="font-family: inherit;">2 tbsp cold water</span><br />
<span style="font-family: inherit;">1 cup heavy whipping cream</span><br />
<span style="font-family: inherit;">3 tbsp confecctioners sugar</span><br />
<span style="font-family: inherit;">1 tsp vanilla extract or 1/2 tsp vanilla paste</span><br />
<span style="font-family: inherit;">pinch of salt</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;">In a bowl sprinkle gelatin over cold water. Scald 2
tablespoons of whipping cream & pour over gelatin. Stir until dissolved.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Refrigerate about 15 minutes. Then whisk until smooth.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">*Warning: Don't let it sit for more then 15 minutes otherwise you will end up with lumps. And trust me they a'int no lovely lady lumps ;)*</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Once it's smooth mix in the remaining cream. Slowly incorporate sugar, salt, & vanilla. Mix until smooth, stopping to scrape the bowl as necessary.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><o:p></o:p></span></div>
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Frost cupcakes and sprinkle with a dusting of ground cinnamon. Now inhale. Literally take a whiff of that baby, it smells delicious. Now taste it. Wasn't it worth all those spices? I sure think so!<br />
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<br />Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-40861222772971522562013-10-05T12:16:00.000-07:002013-10-05T12:16:15.324-07:00My Cooking Attempts: Turkey Lettuce Wraps<span style="font-family: inherit;">I wasn't always obsessed with cooking and trying new recipes. I mean I've always enjoyed cooking, but in the past 5 years I've come to really appreciate trying new recipes, ingredients, and foods. I blame this partly on the Food Network and partly on this recipe for turkey lettuce wraps.</span><br />
<span style="font-family: inherit;">A few years ago I tried, and was truly impressed, with P.F. Chang's chicken lettuce wraps. I liked them so much I scoured the internet for a good copycat recipe. It was a while before I found a recipe I liked. I then took that recipe and began to experiment with it</span>.<span style="font-family: inherit;"> I played with it until I found what, in my </span>opinion,<span style="font-family: inherit;"> is the best combination and measurement of ingredients. </span><br />
<span style="font-family: inherit;">Since then I've become slightly obsessed with taking recipes and modifying them to my own personal taste. Here is my take on turkey lettuce wraps. Please keep in mind it has been years since I've been to P.F. Chang's, so although this recipe began as a copy cat recipe, it's now become my own creation.</span><br />
<span style="font-family: inherit;"><br /></span>
<u><span style="font-family: inherit;">Recipe</span></u><br />
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<ul style="background-color: white; list-style: none; margin: 0px 0px 40px; padding: 0px;">
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">1 cup</span> <span itemprop="name">carrots, diced</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">2 celery stocks, diced</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">1/2 cup</span> <span itemprop="name">water</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="name">1 cup of sugar snap peas</span></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">1 </span><span itemprop="name">(20 ounce) package ground turkey</span> </span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;">Note: When I want a higher meat to vegetable ration I've been known to use as much as 2 lbs of ground turkey with this exact recipe. The results are just as wonderful, if a little more meaty. So feel free to adjust to your preference.</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">8 ounces</span> <span itemprop="name">chopped mushrooms</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">2 </span><span itemprop="name">(8 ounce) cans water chestnuts, drained and sliced</span></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">3 </span><span itemprop="name">garlic cloves, minced</span> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">2 tablespoons</span> <span itemprop="name">fresh ginger, minced. </span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">1/3 cup</span> <span itemprop="name">teriyaki sauce</span><span itemprop="preparation"></span></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">2 tablespoons</span> <span itemprop="name">peanut butter</span> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">1 tablespoon</span> <span itemprop="name">sesame oil</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">1 tablespoon of soy sauce</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">1 tablespoon</span> <span itemprop="name">rice vinegar</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">1/4 cup</span> <span itemprop="name">hoisin sauce</span><span itemprop="preparation"></span></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">1/2 cup</span> <span itemprop="name">sliced green onions</span> </span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><span itemprop="amount">1 </span><span itemprop="name">head butter or iceberg lettuce</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><u><span style="font-family: inherit;"><span itemprop="amount"></span><span itemprop="name">Toppings</span></span></u></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="name"><span style="font-family: inherit;">Hoisin sauce</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span itemprop="name"><span style="font-family: inherit;">Slivered almonds or <a href="http://www.lachoy.com/products/noodles.jsp" target="_blank">crispy chow mein noodles</a></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><br /></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;">Dice celery and carrots. Cook with 1/2 cup water in a large nonstick skillet over medium high heat, stirring until the veggies soften and the water has evaporated. Remove from skillet and set aside. </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5BGV4X39mf0HRwN6PvVrdn8tpe50-BqnAGlE-wQplrd6iae_j3DNQTOxLwcYkABR5GPnvK6DTjMe_JPQT3ZP1czYQItoh5PtL4aJlrLCzOoFyshyphenhyphenNFl4QT1p6ujiilFy83_LvsTB2GM/s1600/carrots+and+celery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5BGV4X39mf0HRwN6PvVrdn8tpe50-BqnAGlE-wQplrd6iae_j3DNQTOxLwcYkABR5GPnvK6DTjMe_JPQT3ZP1czYQItoh5PtL4aJlrLCzOoFyshyphenhyphenNFl4QT1p6ujiilFy83_LvsTB2GM/s320/carrots+and+celery.jpg" width="320" /></a></div>
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<ul style="background-color: white; list-style: none; margin: 0px 0px 40px; padding: 0px;">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;">Meanwhile, boil a pot of water. When water is boiling add the sugar snap peas. Cook for 2-3 minutes. </span>Blanche<span style="font-family: inherit;"> in ice cold water so they stop cooking and retain their color and "snap."</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZyxNQftdvgSjOuZorJB56J3niuwlFl3Gc8nXtpPDBXxiSe21vYSIJT61drl3pwfsWk-_LkBdlZTj68WlXVqYif-jHyTcOK_wU-3jmVYNmj2wMsNcdStitkJ-Vz9HySA9PTt_1QLOVIs/s1600/sugar+snap+peas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZyxNQftdvgSjOuZorJB56J3niuwlFl3Gc8nXtpPDBXxiSe21vYSIJT61drl3pwfsWk-_LkBdlZTj68WlXVqYif-jHyTcOK_wU-3jmVYNmj2wMsNcdStitkJ-Vz9HySA9PTt_1QLOVIs/s320/sugar+snap+peas.jpg" width="320" /></a></div>
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<ul style="background-color: white; list-style: none; margin: 0px 0px 40px; padding: 0px;">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;">Heat pot. Yes, I said pot. Trust me, if you use anything smaller you will run out of room! Spray with nonstick spray (I find turkey sticks very easily). Medium heat, add turkey. You could add a little EVOO, if you find your turkey is sticking more than you'd like. Stir periodically as it cooks. </span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_TK33qDPggvCDHqbkQoeOITm2zHs6WeNVJaGyXyvOLiVqicI7MKhodIkF_fB7To5fllib0jURJU4oU952NHiY0P7lHlJ9IwgkVQbtmkOuJ_PERYfPPtgV17X1YUUPuYWL6BzBSBV9jY/s1600/turkey,+cooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_TK33qDPggvCDHqbkQoeOITm2zHs6WeNVJaGyXyvOLiVqicI7MKhodIkF_fB7To5fllib0jURJU4oU952NHiY0P7lHlJ9IwgkVQbtmkOuJ_PERYfPPtgV17X1YUUPuYWL6BzBSBV9jY/s320/turkey,+cooking.jpg" width="320" /></a></div>
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<ul style="background-color: white; list-style: none; margin: 0px 0px 40px; padding: 0px;">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;">Meanwhile prepare your other veggies. Chop your mushrooms and water chestnuts. I buy sliced water chestnuts. They cost the same as whole water chestnuts and it saves a little time and effort. I don't take the time to dice them any smaller, though I can see where one might argue for a smaller dice. I LOVE water chestnuts so it doesn't bother me to get a big ol' piece when I bite into my lettuce wrap. Slice or dice with prejudice! ;)</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5w6JYtUMpmb0TXc6IVYE_vNat0uV44wjthEqgUhF7njK9fHRT9MvMU4_6B-67vTlzUbwcCPlyAhu-P7iEk4HGEHr6kLUcdAmFXtfF5STkkiP2n1u2zUOOFPtq8gl8_tGpfnNR35PYTI/s1600/veggie,+mush+and+chest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5w6JYtUMpmb0TXc6IVYE_vNat0uV44wjthEqgUhF7njK9fHRT9MvMU4_6B-67vTlzUbwcCPlyAhu-P7iEk4HGEHr6kLUcdAmFXtfF5STkkiP2n1u2zUOOFPtq8gl8_tGpfnNR35PYTI/s320/veggie,+mush+and+chest.jpg" width="320" /></a></div>
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<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;">Slice the sugar snap peas diagonally, into thirds. <span style="font-family: inherit;">Mince your garlic and ginger. </span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZXGLssbM4FOBi3_qkuGgvHgikPydmH-b-mawWd5xjXutT95LumsscTFezslpGofse4WasbEEv1O3WQAC5OM5qLId-oTaOSQmPPTRCuGPbagOwI62Fnqriq6HzSZ2qPNt3DxXOfBIZf8/s1600/ginger+and+snaps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZXGLssbM4FOBi3_qkuGgvHgikPydmH-b-mawWd5xjXutT95LumsscTFezslpGofse4WasbEEv1O3WQAC5OM5qLId-oTaOSQmPPTRCuGPbagOwI62Fnqriq6HzSZ2qPNt3DxXOfBIZf8/s320/ginger+and+snaps.jpg" width="320" /></a></div>
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<ul style="background-color: white; list-style: none; margin: 0px 0px 40px; padding: 0px;">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;">When the turkey crumbles and is no longer pink</span><span style="font-family: inherit;"> add the garlic and ginger. Allow to cook for a few minutes. </span><span style="font-family: inherit;">Next add the veggies (carrots, celery, mushrooms, water chestnuts, and sugar snap peas). Mix to incorporate. </span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTUMxsW4fYyuxLSk9Lt662QXmH1haNKbz8M15jEaI1-bnokCprsqTKAAZbqJFxh0TWUEoxMQw29OkhbiWZWP3KNzNwtM6zGi5FkKL3gHp_UdoQ_YIQPchRrYQW_WDGoPo7ZwUTKN_tUE/s1600/veggies+mixed+in+pot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTUMxsW4fYyuxLSk9Lt662QXmH1haNKbz8M15jEaI1-bnokCprsqTKAAZbqJFxh0TWUEoxMQw29OkhbiWZWP3KNzNwtM6zGi5FkKL3gHp_UdoQ_YIQPchRrYQW_WDGoPo7ZwUTKN_tUE/s320/veggies+mixed+in+pot.jpg" width="320" /></a></div>
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Now add all the flavorings: T<span itemprop="name" style="background-color: white;">eriyaki sauce, peanut butter, sesame oil, rice vinegar, soy sauce, and hoisin sauce. Mix well. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdL1nZiRcMO4JT0qJPoZXoxg6qoZRSGQRP2BF-srXuMi0oTmkdECt_IJ-3qq-spwhH7cq6X4rMKp4anlt7q4jm2M5E4rNAj0kK3X3a4s3IR4URz-VeX4dburQujHQpmyAMMpcjA83XbaM/s1600/flavors.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdL1nZiRcMO4JT0qJPoZXoxg6qoZRSGQRP2BF-srXuMi0oTmkdECt_IJ-3qq-spwhH7cq6X4rMKp4anlt7q4jm2M5E4rNAj0kK3X3a4s3IR4URz-VeX4dburQujHQpmyAMMpcjA83XbaM/s320/flavors.jpg" width="320" /></a></div>
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<ul style="background-color: white; list-style: none; margin: 0px 0px 40px; padding: 0px;">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><br /></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;">Cook to incorporate the flavors, 4-5 minutes should do it. Fold in the green onions. </span><span style="font-family: inherit;">Remove them heat. </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;">You are now ready to serve. Spoon mixture onto lettuce leaves. Any lettuce will do, however I prefer the way butter lettuce looks and the way iceberg lettuce tastes. I usually use one of those two options.</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;">Dip or top with a squirt of hoisin sauce and slivered almonds or </span><a href="http://www.lachoy.com/products/noodles.jsp" style="font-family: inherit;" target="_blank">crispy chow mein noodles</a><span style="font-family: inherit;">. </span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgAt4ZPjokOogdESrYE5itknnm3Y63QsWs7iirBIfTRkIJUjHZw4vAOGDDD2KrkwW5VEyeYHpFWN5qTygdFhjNcHojxZfVyujUU3phUjrhgL5d1aYBoD-uJY2BYgBzBX1g0aZoRBN4BA/s1600/taco1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgAt4ZPjokOogdESrYE5itknnm3Y63QsWs7iirBIfTRkIJUjHZw4vAOGDDD2KrkwW5VEyeYHpFWN5qTygdFhjNcHojxZfVyujUU3phUjrhgL5d1aYBoD-uJY2BYgBzBX1g0aZoRBN4BA/s320/taco1.jpg" width="320" /></a></div>
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<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><br /></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;">Note: </span><span style="font-family: inherit;">If you use the almonds be sure to toast them for a more developed flavor. Heat a dry pan to medium heat. Add almonds, spread evenly. Shake pan frequently, to prevent burning. It won't take long, 3-5 minutes. Remove from heat and place in a bowl. </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><br /></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;">You are now ready to eat!</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DRhoFUqiRrcMNRX05iA3dXpcOcHBHOn_EWIRAqYmrmFRFd1l1lS8cGQZlOLtJQsyoWjluHdjr_5cshiDs7WlLbVBzWjCNQ5XE5WFItey81p_s_yH8UVcWyehj71jbdI9pt9NgLo7hPs/s1600/taco2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DRhoFUqiRrcMNRX05iA3dXpcOcHBHOn_EWIRAqYmrmFRFd1l1lS8cGQZlOLtJQsyoWjluHdjr_5cshiDs7WlLbVBzWjCNQ5XE5WFItey81p_s_yH8UVcWyehj71jbdI9pt9NgLo7hPs/s320/taco2.jpg" width="320" /></a></div>
<ul style="background-color: white; list-style: none; margin: 0px 0px 40px; padding: 0px;">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;"><br /></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: inherit;">I love this recipe. When I don't know what to make for dinner or what to take to a potluck this is my go to recipe. It easy, delicious, and makes a beautiful presentation. Hopefully, once you've tried the recipe, you will feel the same and add it to your list of "go-to" dinner recipes. </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="background-color: transparent;">Note: In the past I have also added bamboo shoots and bean sprouts to the mix. Add them if you'd like. </span></li>
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Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-63005608206260233922013-09-27T17:15:00.000-07:002013-09-27T17:15:01.722-07:00My Cooking Attempts: Black Bean and Avocado BrowniesI woke up earlier than usual this morning and I just couldn't go back to sleep. So what did I do? I baked some brownies! I tried a recipe for healthy brownies that I found through <a href="http://pinterest.com/pin/21673641930003413/" target="_blank">Pinterest</a>. The pin originated from <a href="http://www.bakeaholicmama.com/2012/03/healthy-brownie.html" target="_blank">Bakeaholic Mama</a>. This gluten free, protein filled, coffee-laced brownie will get you through your chocolate cravings without ruining your diet. Sounds too good to the true, right? I was a little skeptical as well, but I was won over as soon as I added the cocoa powder to the batter!<br />
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<u>Recipe</u><br />
1 15 oz can black beans, drained and rinsed<br />
1/2 avocado<br />
2 eggs<br />
1/4 cup of honey<br />
1/4 cup peanut butter<br />
1/4 cup cocoa powder<br />
1/4 teaspoon salt<br />
1 teaspoon vanilla extract<br />
1/4 cup sugar<br />
1 tablespoon instant coffee<br />
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<u>Directions</u><br />
Preheat oven to 350 degrees.<br />
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Gather all your ingredients:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdEDGR3ey6riHvMtbpTfEu3yuugo3DQ6gJy9V7EtKZoEOFl8_gJBn9ZsTzdK2BSyFW8GqrKAnSovgyE8SQ-GrSSojKrMv5UjYEHRIP3clmMNPkwuU-gxychtOYEx0hpb9cZQaZ_sHyB4/s1600/players.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdEDGR3ey6riHvMtbpTfEu3yuugo3DQ6gJy9V7EtKZoEOFl8_gJBn9ZsTzdK2BSyFW8GqrKAnSovgyE8SQ-GrSSojKrMv5UjYEHRIP3clmMNPkwuU-gxychtOYEx0hpb9cZQaZ_sHyB4/s320/players.jpg" width="320" /></a></div>
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I forgot to photograph the eggs. Poor eggs! Leaving out an ingredient seems to be my M.O.<br />
Note: I highly recommend Pernigotti cocoa powder. It's really made the difference in my chocolate baked goods. Also, I used crunchy peanut butter, since that's what I had on hand. I am sure creamy would be just as delicious, if a little less nutty. If you'd like you can also add a pinch of ground cinnamon (1/2 teaspoon). I did! It doesn't flavor the batter, so much as add an extra layer of "something special" to the brownies.Having tried these brownies before I also new to reduce the instant coffee from 1 tablespoon to 2 teaspoons.<br />
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I drained and rinsed the black beans and dropped them into the food processor with half an avocado. Make sure your canned black beans aren't flavored, otherwise your brownies will taste like garlic and onion. Puree until smooth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqATgZu-EZeqjqAwHG6bpzdT4nxXK9grbgHMAxQNFg47X5tQeRiHZ7SIIu7SMY5nMMlDGNy3fooI6UiB3EzS7h3xTy5CHg1uJId0H6_COCzGSs8ATfa6WexzLVdgYSGhTKrFN_k1scMwY/s1600/blending.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqATgZu-EZeqjqAwHG6bpzdT4nxXK9grbgHMAxQNFg47X5tQeRiHZ7SIIu7SMY5nMMlDGNy3fooI6UiB3EzS7h3xTy5CHg1uJId0H6_COCzGSs8ATfa6WexzLVdgYSGhTKrFN_k1scMwY/s320/blending.png" width="320" /></a></div>
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Weird combination for brownies, right? Don't worry, it will get worse before it gets better. Hang in there, it will be worth it!<br />
Transfer the pureed mixture from the food processor to a bowl. Mix in the eggs, honey and peanut butter.<br />
Hint: spray a little non-stick into your measuring cup so that the honey and peanut butter slide right out. Otherwise it can get a little messy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1B9dUd0PvPOv50323FpiWsMb8mcne4nDj5zeHvJ3LlxQG5nOFMY76qtUc-EmnEm8rlczGaOqHxvGRgUqnuNem4QxPLNl4sAL88fTfItVnTXZpKcMEzNfLKQD3iIXJr13eXb0HDPDMGQ4/s1600/pam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1B9dUd0PvPOv50323FpiWsMb8mcne4nDj5zeHvJ3LlxQG5nOFMY76qtUc-EmnEm8rlczGaOqHxvGRgUqnuNem4QxPLNl4sAL88fTfItVnTXZpKcMEzNfLKQD3iIXJr13eXb0HDPDMGQ4/s200/pam.jpg" width="150" /></a></div>
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The original recipe did not specify if we should mix by hand or mixer so I used my mixer. This is what the mixture looks like after blending:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCPvHtkyshu8pIESwvUM4fT6CJWLwd4hv6nd_Hn9xHwZisqxASt4EYM800z59dsM9RgRMTqZQM8qY3i3Wml7X40w78DFcZYAus3fOwoRErpjsdkL7poWVuKTedm5J779T_mG0fzqTI-s/s1600/funky+batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCPvHtkyshu8pIESwvUM4fT6CJWLwd4hv6nd_Hn9xHwZisqxASt4EYM800z59dsM9RgRMTqZQM8qY3i3Wml7X40w78DFcZYAus3fOwoRErpjsdkL7poWVuKTedm5J779T_mG0fzqTI-s/s320/funky+batter.jpg" width="320" /></a></div>
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I know, not pretty. It has a horrible green/ brown color that looks good on no one and nothing! Add the cocoa powder, salt, vanilla extract, sugar, cinnamon, and coffee. It will immediately transform the batter!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35Lk5vJwOarUzV2crAprbIoKNJy8K2443MSO3SinY77603_cVYz1Bmjnah4UgrZk_znMon2pQWjpMw8kI-YaIiJNuf5LzkDMzJsXOvMhhLD_Wy5vPDTXZ2NZR-NvnZn0ITEepZX9tUyU/s1600/batter+with+next+ingredients2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35Lk5vJwOarUzV2crAprbIoKNJy8K2443MSO3SinY77603_cVYz1Bmjnah4UgrZk_znMon2pQWjpMw8kI-YaIiJNuf5LzkDMzJsXOvMhhLD_Wy5vPDTXZ2NZR-NvnZn0ITEepZX9tUyU/s320/batter+with+next+ingredients2.jpg" width="320" /></a></div>
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Beat until smooth. Can you tell the difference? The cocoa powder and coffee really brought it to life!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWAWYlhnAH5e3ZLb-txR5k1jLhRuKEQSEaDKTq0CjsPRCdLnxJPE3luBafIwEYPlIqeZl-7BSU0_b-gd9KRl0Vq5dEkl7HXxfp3msZ3pabT_XbKEmlnktgEqMZ7oZZpmHae25grBO41o/s1600/batter+in+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWAWYlhnAH5e3ZLb-txR5k1jLhRuKEQSEaDKTq0CjsPRCdLnxJPE3luBafIwEYPlIqeZl-7BSU0_b-gd9KRl0Vq5dEkl7HXxfp3msZ3pabT_XbKEmlnktgEqMZ7oZZpmHae25grBO41o/s320/batter+in+bowl.jpg" width="320" /></a></div>
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<a href="http://www.bakeaholicmama.com/2012/03/healthy-brownie.html" target="_blank">Bakeaholic Mama</a> recommends you transfer the mixture into a 8x8 greased pan and bake for 30-35 minutes, or until a toothpick comes out clean. I decided to bake them as cupcakes or muffins. My goal was portion control! I filled the cupcake molds to the very top and baked them for 18 minutes. Remember every oven is different so your timing may vary. Adjust accordingly.<br />
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This is the final product. I saved the brownies for an after dinner surprise and served them with a scoop of my <a href="http://asinterpretedbydanielle.blogspot.com/2013/09/my-cooking-attempts-coffee-banana-ice.html" target="_blank">healthy banana ice cream</a>. (I omitted the coffee from the ice cream recipe so I wouldn't have coffee overload with coffee flavored desserts.)<br />
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Looks delicious, right? It's cause they are! I couldn't even taste a hint of the avocado or beans. Instead I tasted mocha deliciousness! These healthy brownies are perfect for people who love a strong coffee flavor in their baked goods. If that's not your cup of tea, or in this case coffee, you may consider reducing the amount of coffee. If you are really watching your sugar intake you could probably get away with reducing the amount of sugar as well. Enjoy!Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-65070836414623069192013-09-21T15:11:00.001-07:002013-09-21T15:11:31.797-07:00My Cooking Attempts: Sweet Potato and Halloumi Burgers<span style="font-family: inherit;">After last week's <span style="color: yellow;"><a href="http://asinterpretedbydanielle.blogspot.com/2013/08/my-cooking-attempts-halloumi-taco.html" target="_blank">recipe </a></span>I had plenty of leftover halloumi cheese. I didn't want the cheese to go to waste so I scoured Pinterest for an interesting halloumi cheese recipe. I didn't want to fry or grill the cheese, as I had last week; I wanted to find a different use for the cheese. I found my something different in<a href="http://www.thepurplepumpkinblog.co.uk/2013/07/sweet-potato-halloumi-burgers.html#sthash.aTgQDi43.nuDXJRRN.dpbs" target="_blank"> The Purple Pumpkin </a>blog. Here Michelle makes a sweet potato and halloumi cheese burger. Since David loves sweet potatoes I thought I'd give it a go.</span><br />
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<u><span style="font-family: inherit;">Recipe</span></u></div>
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<ul>
<li><span style="background-color: white; font-family: inherit;">450g sweet potatoes, peeled and chopped </span></li>
<li><span style="background-color: white; font-family: inherit;">225g halloumi with chilli (or plain halloumi and ½ fresh red chilli, chopped), grated </span></li>
<li><span style="background-color: white; font-family: inherit;">1 garlic clove, crushed </span></li>
<li><span style="background-color: white; font-family: inherit;">3 spring onions, finely chopped </span></li>
<li><span style="background-color: white; font-family: inherit;">2 tbsp wholemeal flour </span></li>
<li><span style="background-color: white; font-family: inherit;">Olive oil</span></li>
</ul>
<span style="font-family: inherit;"><u>Notes</u></span></div>
<div>
<span style="font-family: inherit;">I am no mathematician so I used Gourmet Sleuth's<a href="http://www.gourmetsleuth.com/cooking-conversions/gram-conversions.aspx" target="_blank"> gram conversion calculator</a> to make sense of the gram measurements The halloumi cheese was easy, since the package was measured in grams. Based on the conversion calculator I figured 450 grams of sweet potato is just about 3 1/2 cups.</span></div>
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<span style="font-family: inherit;">Also, for the wholemeal flour I used whole wheat flour and I subbed out the spring onions for green onions. I also added red pepper flakes and paprika to the mixture.</span></div>
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<span style="font-family: inherit;"><u>Steps</u></span></div>
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<span style="font-family: inherit;">Peel, chop, and boil your sweet potatoes. Try to cut them into roughly the same size, so they cook at the same time. </span></div>
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<span style="font-family: inherit;">Meanwhile grate the cheese, crush your garlic, chop your green onions. </span></div>
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<span style="font-family: inherit;">Once the sweet potatoes are fork tender drain and mash. I didn't go too crazy with the mash, I wanted to leave a little texture for a heartier patty.</span></div>
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<span style="font-family: inherit;">Please forgive me pot, clearly it's seen better days! As long as it works I will continue using it!</span></div>
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<span style="font-family: inherit;">Once the mashed sweet potatoes have cooled a little, add the cheese, garlic and onions. FYI my halloumi did not have chile, so I added red pepper flakes and a pinch of smoked paprika to the mix. It will look something like this:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZJ6aSCgQuFOeYT47STrYn6-TafeywLbdRnyHuSVTk52iBq63TFw1kNyVS0iod8sB5vxCaj65F8iCXJ2RcMFIxanw1C72M7uvrwgKEPhIOYGLWk62NOK52cJPdKvgMPm_LG3YKBPTJIo/s1600/mixture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZJ6aSCgQuFOeYT47STrYn6-TafeywLbdRnyHuSVTk52iBq63TFw1kNyVS0iod8sB5vxCaj65F8iCXJ2RcMFIxanw1C72M7uvrwgKEPhIOYGLWk62NOK52cJPdKvgMPm_LG3YKBPTJIo/s320/mixture.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Form into patties. Cover and chill in the fridge so they meld and hold their shape while cooking. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Q2y4LCfCl7msQe6_VuFOXHFj4enXfYhtT1Gv8Jj70P3LoFUGJ59rw5E86HsVJspp9HAbVe5Vc2yZVCoQ72GDGbu7MD-kFyxEgLIUsRsz9ViS43GtRi6OKhu0xq_n9BCDHwp-f0xCf1Y/s1600/uncovered,+chuncky.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Q2y4LCfCl7msQe6_VuFOXHFj4enXfYhtT1Gv8Jj70P3LoFUGJ59rw5E86HsVJspp9HAbVe5Vc2yZVCoQ72GDGbu7MD-kFyxEgLIUsRsz9ViS43GtRi6OKhu0xq_n9BCDHwp-f0xCf1Y/s320/uncovered,+chuncky.jpg" width="320" /></span></a></div>
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<span style="font-family: inherit;">Cook them with a little olive oil. They can come apart as you cook them, so be careful. You can bake them in the oven, but I don't think they will get the same sear and crunch. If you'd like to bake them preheat your oven to 400 degrees and bake for about 10-15 minutes. </span></div>
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<span style="font-family: inherit;">I ate my sweet potato and halloumi cheese burger wrapped in lettuce. I was inspired by In-N-Out's animal style, protein style burger. I added pickles for crunch and a little mayo mixture for an extra layer of flavor. I just mix a spoonful of mayo with a few drops of Sriracha and a little seasoning salt.</span></div>
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<span style="font-family: inherit;">Verdict: The sweet potato and halloumi cheese patty was a little soft, the texture will </span><b style="font-family: inherit;">not </b><span style="font-family: inherit;">leave you thinking "humm I wonder if this is a meat patty," but it is super delicious. David and I both loved the burgers. Next time I will probably form and fry them as cheesy, sweet potato </span>tater<span style="font-family: inherit;"> tots. I think the soft texture might be better in that format. </span></div>
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Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-29546121532000571402013-09-14T10:53:00.000-07:002013-09-14T23:33:57.312-07:00My Cooking Attempts: Halloumi TacoI’m a Pinterest addict. There, I’ve said it. They say the
first step is admitting you have a problem. *Stretches, shakes off the old* Ahhh, that felt good. Now that I have that out of the way I can move on to the wonderful recipe I found on
Pinterest! Pinterest is one of my favorite places to discover new foods and
recipes. If you haven't tried it yet you should sign-up for an account today! See how I did that ;) *M<span style="background-color: white; line-height: 15px;"><span style="font-family: inherit;">uahahahahahaha</span></span>* <br />
<br />
A few weeks ago I stumbled across this <a href="http://pinterest.com/pin/21673641929933294/">pin</a>. The pin originated from<a href="http://thedesignfiles.net/"> The Design Files Daily’s</a> <a href="http://thedesignfiles.net/2013/03/tasty-tuesday-the-vego/" target="_blank">Tasty Tuesday Sandwich Club</a> by Matt Wilkinson of Pope John.<br />
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Matt's recipe introduced me to a few new ingredients:</div>
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<ul>
<li>Halloumi cheese- A Cypriot gourmet cheese made from a mix of
sheep's and goat's milk. It has a higher melting point than other cheese which makes it a WONDERFUL cheese for grilling and frying. OMG!!! When I discovered
this I was immediately hooked! Plain halloumi is firm, salty and a bit
rubbery; think thick feta. It has an odd texture uncooked, I wouldn't recommend to eat it this way. Cooked, the saltiness fades into a strong savory bite, with a slightly
creamy texture. Now that's the stuff! Yummy!!!</li>
<li>Dukka- An Egyptian side dish consisting of a
mixture of herbs, nuts, usually hazelnut, and spices. It is
typically used as a dip with bread or fresh vegetables, and
eaten as an hors d'Ĺ“uvre.</li>
<li>Chilli jam- Um jam and chile? I’d never heard of it, but I
was willing to give it a try. I didn't need to research this one, it was pretty
straight forward. Jam= sweet. Chile= HOT!</li>
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Here’s the original recipe:</div>
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<ul>
<li>2 Barham Avocados (reed variety)</li>
<li>12 slices of halloumi</li>
<li>½ bunch coriander (roots removed, then wash three times and
pat dry)</li>
<li>4 tsp Egyptian dukka</li>
<li>4 tbsp Cunliffe & Waters tomato chilli jam</li>
<li>8 slices Phillipa’s bakery wholewheat and honey bread</li>
</ul>
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What I did differently:</div>
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<li>I used Hass Avocados. 'Cause it hass to be hass! Too corny?
Sorry, I just can’t help it sometimes!</li>
<li>I used spinach instead of cilantro (what Matt calls coriander). I forgot to pick some up so I worked with what I had on hand. I considered using basil but I worried the flavor would overtake the cheese.</li>
<li>Couldn't find Dukka in any store, so I skipped it. If I ever find it I will definitely use it, it may add an extra dimension of flavor to this recipe.</li>
<li>I used Tabasco: Spicy Pepper Jelly instead of Cunliffe &
Waters tomato chilli jam. Sometimes you gotta work with what you can find at the
supermarket. 'Nuff said.</li>
<li>Instead of sliced bread I used naan. I liked the idea of eating it like a taco.</li>
</ul>
Do whatcha' like. Follow the original recipe or follow mine or invent your own recipe. Your taste buds be your guide let. Yes, hmmm. <(-_-)><o:p></o:p><br />
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This was a really easy and super delicious meal, I would highly recommend you give it a try.<br />
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First I gathered my ingredients. Mise en place and all that jazz:<br />
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I then sliced the halloumi and, in a pan with a little oil, fried it.<br />
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I had a little help today. Now that's the way to cook, with a handsome man by your side!<br />
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While David fried the cheese I smashed the avocados in a bowl. If you don't know how to cut and peel an avocado see this <a href="http://www.simplyrecipes.com/recipes/how_to_cut_and_peel_an_avocado/" target="_blank">tutorial</a>. Season with salt and pepper. Go easy with the salt because this cheese is <b>really </b>salty. I also heated the naan 'a la tortilla style, straight on the burner of my gas stove. Just watch out when you flip them, they get really hot!<br />
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Once the naan is nice and warm I slathered on the smashed avocado, followed by some pepper jelly.<br />
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At that point the cheese was ready to go so I layered cheese on one side of the naan, spinach on the other. Taco style.<br />
That's it. It's ready to go into your mouth!<br />
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Doesn't it look yummy? If you said yes, then you would be correct. Easy, yummy and totally different.<br />
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<u>Lessons Learned</u><br />
<ul>
<li>Have no food earlier in they day. You want as much room as possible in your tummy when you eat your halloumi sandwich. I could eat the fried cheese on it's own, it's that good. But the other ingredients take it to a whole 'nother level!</li>
<li>The pepper jelly wasn't too hot. David actually added Sriracha (what my sister-n-law calls cock sauce, due to the rooster on the bottle). It might be that another brand of chile jam or pepper jelly is spicier, so feel free to branch out a little and adjust accordingly.</li>
<li>Next time I will try it with cilantro, I think it might add a nice layer of flavor.</li>
<li>I've made this recipe twice and found that some brands of halloumi cheese are firmer than others. Try to use a firmer cheese. It makes the frying process much easier. If it's too soft it will melt away as you fry it. The brand I showed in the pic (Christis) fried really well. Also, don't slice your cheese too thin.</li>
</ul>
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Off to Greece via my halloumi cheese taco. Now that's the way to travel!</div>
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Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-2728420746061956222013-09-05T10:25:00.001-07:002013-09-05T10:29:58.471-07:00My Cooking Attempts: Mocha Banana Ice CreamI have a weakness for ice cream. If there's ice cream in the house I'm gonna know about it and I'm gonna eat it! Any type of ice cream will do! I'm no ice cream snob! Gelato, sorbet, frozen yogurt, soft serve, even shave ice, with, of course, a scoop of ice cream underneath. It all tastes good to me! As you can imagine this isn't exactly a healthy habit, so in an effort to combat my icy sweet tooth I've started to make frozen banana ice cream. The taste and texture is very similar to ice cream and it's a much healthier option. What more could a girl ask for?<br />
There are a lot of recipes out there, but with a few modifications I have found the combination that works for me. And because I like you guys I will share it with you!<br />
<u>Recipe</u><br />
3 large ripe bananas<br />
1 tablespoon peanut butter<br />
1 teaspoon cocoa powder<br />
1/2 teaspoon of vanilla extract<br />
1 teaspoon of instant coffee granules<br />
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Select three bananas. Not too ripe, or the banana flavor will overpower the entire ice cream. Not too firm, or it won't blend to a creamy consistency. Channel your inner Goldilocks. Find the bananas that are just right, the median of those two extremes.<br />
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Slice your bananas and freeze them for at least 2-3 hours. If you blend them too early you will end up with banana pudding instead of banana ice cream. I tend to freeze them overnight and make ice cream the next day.<br />
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Place your frozen bananas in your food processor. Blend them until smooth.<br />
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About half way through it will have <span style="font-family: inherit;">a <span style="background-color: white; color: #333333; line-height: 17px;">course crumb texture. </span></span><span style="background-color: white; color: #333333; line-height: 17px;">Just scrape down the sides and keep on blending.</span><br />
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<span style="background-color: white; color: #333333; font-family: inherit; line-height: 17px;">When you see it come together and take on a creamy texture it's ready for the next set of ingredients. </span><br />
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Now add the peanut butter, cocoa powder, vanilla extract and coffee.<br />
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Blend to mix. That's it, you've just made ice cream.<br />
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<br />
See how easy that was? And it doesn't even taste like banana. It tastes like mocha heaven!<br />
You can eat it right away, it will just be on the softer side. Or you can freeze it for an hour or so and eat it later. If you freeze it longer than an hour, let it sit out on your counter for a while or it won't be very "scoopable."<br />
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This will produce enough for 2-4 servings, depending on what you consider a normal ice cream serving size. Of course you can double, triple, or even quadruple the recipe to your ice cream delight!<br />
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<u>Notes</u><br />
It is really easy to modify this recipe. Increase the peanut butter for a sweeter, creamier mixture. Sweeten with honey or agave instead of peanut butter. Add almond or soy milk to make it creamier. Change the ice cream's flavor by adding different types of fruit, e.g. strawberries, mango, etc. Add nuts for texture. <br />
For what it's worth I've tried strawberries and the water content lead to an icier ice cream. So if you eat it immediately it's good, but if you freeze it and eat it later it's not as creamy.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-71544854707480262712013-08-26T11:00:00.000-07:002013-08-28T08:37:20.294-07:00My Cooking Attempts: Vegan CevicheI am not vegan or vegetarian, however, during the week I try to limit my meat intake. A while back I was in search of a fun, healthy, and light summer meal when I came across a recipe for vegan ceviche in <i>Vegan Cooking for Carnivores</i> by Roberto Martin (Ellen DeGeneres and Portia de Rossi's personal chef). I love ceviche! My viejito (what I called my grandfather) would make the best red snapper ceviche, but honestly I don't have the time to marinate the fish in lemon juice. Martin's recipe promised to leave me satisfied with hearts of palm so I thought I'd give it a try. Now it is my go-to summer recipe!<br />
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<u>Notes</u><br />
Hearts of palm are literally the heart, or inner core, of a palm tree. They are supper yummy! They have a bit of tartness to them, which makes them perfect for ceviche. And for those of you who don't know what ceviche is, it's a seafood dish of raw fish "cooked" in lemon or lime juice.<br />
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<u>Recipe</u><br />
<b>Ceviche</b><br />
2- 14 ounce jars hearts of palm, cut in half lengthwise, then cut again crosswise into 1/4" strips<br />
Juice of two limes (about 2 ounces)<br />
2 teaspoons ground cumin<br />
1 teaspoon ground coriander<br />
1 teaspoon garlic powder<br />
1/4 medium red onion, diced small<br />
8 firm plum tomatoes, centers removed, cut into medium dice<br />
1 bunch cilantro, minced<br />
1 firm avocado, halved, pitted, removed from skin and diced medium<br />
Kosher salt and freshly ground black pepper<br />
Chipotle cream (recipe below)<br />
10 corn tortillas sprayed with olive oil cooking spray and backed at 450 degree for 10 minutes, or ten store-bought tostadas<br />
1 jar picked jalapenos<br />
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<b>Chipotle Cream Recipe</b><br />
One 7 ounce can chipotle chiles in adobo sauce<br />
1 cup vegan mayonnaise<br />
Kosher Salt<br />
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In a small bowl, mix 1 1/2 tablespoons of the thick red liquid sauce in the can of chipotles with the vegan mayo. Season with salt. Refrigerate for up to 2 weeks.<br />
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<u>Changes</u><br />
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<ul>
<li>I skipped the tostadas. Instead I placed the ceviche in a bowl, topped with avocado, and saltines on the side. I didn't want to buy a whole pack of tostadas and end up with stale, funky leftovers. However, it is just as yummy on tostadas, for those of you who choose to use them.</li>
<li>I skip the chipotle mayo. I've tried vegan mayo and that stuff is NASTY! Plus what's the point of eating healthy if I eat super processed stuff like mayo? Instead I add a dollop of sour cream *do a <a href="http://youtu.be/wWCKo8Dleh0" target="_blank">dollop of Daisy</a> is currently playing in my head* on top of the ceviche (since I serve it in a bowl instead of the tostada). You can also sub the vegan mayo with sour cream in the Chipotle Cream recipe. It adds quite a kick to the sour cream. Note that in my mind sour cream is healthier then vegan mayo. I can't explain it, it just makes sense to me!</li>
<li>I bought pre-sliced hearts of palm because they were actually a little cheaper and every penny counts! I've sliced them before and it's no big deal. You can slice them as the recipe instructs or you can cut them into rounds, which I find easier and more aesthetically pleasing. As they say on Food Network: "You eat with your eyes first." 0_0</li>
<li>I add lime zest to the ceviche. Long ago I learned that the best way to add lemon, lime, or orange flavor to anything is to grate a little rind into the recipe. It makes a big difference.</li>
<li>I used a yellow onion instead of the red onion. The first time I tried this recipe I used red onion and it bled into the rest of the ingredients. It was weird to eat ceviche with red lemon juice!</li>
<li>Instead of pickled jalapeno I top the ceviche with a little Sriracha. I think those of you who have been following my blog may have noted a Sriracha trend by now. What can I say? When we like something we stick with it!</li>
</ul>
Clearly I've made a lot of changes to this recipe. But that's what we do right? We make it our own. Here's how it all comes together:<br />
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I opened my cans of hearts of palm, drained them and placed them in a bowl. This is what they look like:<br />
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I then grated in a little lime zest, squeezed in the juice of two limes, and added the seasonings. I forgot to take a pic of the garlic salt, sorry!<br />
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Mix, cover, and place in the fridge to marinate for 30 minutes. Meanwhile, I chopped my veggies: cilantro, onion and tomato.<br />
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Note the paper towel with the cilantro. My abuela always taught me to rinse, dry, and wrap the cilantro in a paper towel when storing it for future use. It will stay fresher longer.</div>
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Then it's as simple as mixing the veggies with the marinated hearts of palm.<br />
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<span style="text-align: left;">Spoon the ceviche into a bowl, top with fresh avocado, and a dollop of sour cream *yup the song is still playing in my head * with a side of crackers. David added a little Sriracha to round it off. I would recommend some lemonade (spiked if you prefer) or a beer to go with this. It's a must try!</span></div>
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If you decide to use tostada: Spread a thin coating of the chipotle cream on each tostada and top with a few tablespoons of ceviche. Garnish with avocado and jalapeno.</div>
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I hope you love it as much as we do!Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-1898567789580237442013-08-21T11:05:00.000-07:002013-08-21T11:05:42.612-07:00My Cooking Attempts: Stuffed FigsOnce in a while David and I make dinner out of appetizers. This isn't an unusual phenomenon, it usually happens when we can't agree on what to eat. So instead of settling for one meal we each choose an appetizer we are craving and, let's just say, it may lead to a little overeating! Let me contribute to your inability to stop eating with this recipe for stuffed figs from Gordon Ramsay's <i>Healthy Appetite. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GFgdcpGJaoIh9ULvSDICDQq0tqSibu8WH04oyUEnNjrFzQO5sTIOVnTCDVc6bdohW2i431wqdaHGRFClLl_z9oEo91HnwkB2pvx30y6a1Sl456XKW4jzG2VGNgsySpmGf3Xv4siSMnM/s1600/book.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GFgdcpGJaoIh9ULvSDICDQq0tqSibu8WH04oyUEnNjrFzQO5sTIOVnTCDVc6bdohW2i431wqdaHGRFClLl_z9oEo91HnwkB2pvx30y6a1Sl456XKW4jzG2VGNgsySpmGf3Xv4siSMnM/s1600/book.jpg" /></a><i><br /></i><br />
<u>Recipe</u><br />
8 ripe figs<br />
3 1/2 oz (100g) soft goat cheese<br />
handful of chives, finely snipped<br />
good quality balsamic vinegar, to drizzle<br />
few thyme sprigs, leaved stripped<br />
2 tbsp (30ml) toasted pine nuts<br />
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Honestly I didn't measure a single thing for this recipe. I just used the amount that looked right. Let me show you...<br />
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Preheat oven to 400 degrees.<br />
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Trim off the tip from each fig. Cut a slit down the middle and squeezed the base of the figs so it "blooms" like a flower.<br />
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Stuff the figs with goat cheese. I just used the amount of cheese the fit into each fig. Some are bigger, which require more cheese, some are smaller, these will obviously allow for less cheese. Place in foil. The foil should be large enough to completely seal in the figs.<br />
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Sprinkle with chives and drizzle with balsamic vinegar. Sprinkle with thyme leaves and pine nuts (I forgot to buy thyme, so no thyme for me). Try to keep the figs standing upright.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYy248mR0KdAFZS0SOT-guTs0xY5UcG1ocSmu0Czwq_Tnk-Cvuclt0l1_PQq8N8fgeWUeokJBwdM4khgFMhZHT0DB-mis-bFut-wsHMCrzsb9zhpB91zXoG3SE2s988VEohtajn8T3ysc/s1600/stuffed+figs+with+nuts+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYy248mR0KdAFZS0SOT-guTs0xY5UcG1ocSmu0Czwq_Tnk-Cvuclt0l1_PQq8N8fgeWUeokJBwdM4khgFMhZHT0DB-mis-bFut-wsHMCrzsb9zhpB91zXoG3SE2s988VEohtajn8T3ysc/s320/stuffed+figs+with+nuts+close+up.jpg" width="320" /></a></div>
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Bring up the sides of the foil and fold together to seal the package. Bake for about 12 minutes. Unwrap the package and serve immediately.<br />
Note: You can also grill them on a bbq for the same amount of time.<br />
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This is what they look like:<br />
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Gorgeous aren't they? And they pair so well with a glass of wine! It's a match made in my oven. ;)<br />
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Things I would change next time 'round:<br />
<br />
<ul>
<li>Add more goat cheese. Since goat cheese can sometimes have an overpowering flavor I didn't want to over stuff the figs and loose the flavor of the fruit. However, while I was enjoying these bite-sized flavor bombs I found myself wishing they had more melty, delicious goat cheese. So next time I will add more cheese.</li>
<li>Toast the pine nuts. I'm obessesed with toasting nuts, it really does develop their flavor. I didn't pre-toast the pine nuts because I figured they were going in the oven and they would toast alongside the figs. That was not the case. So next time I will pre-toast them for an extra boost of flavor and crunch. </li>
</ul>
Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-79667496610792537012013-08-15T18:30:00.000-07:002013-08-15T18:30:00.931-07:00My Cooking Attempts: Avocado GazpachoI continue in my attempts to eat healthy, at least before I go to Maui. After that I make no such promises! Tonight's dinner was Creamy Green Gazpacho from <i>Eat your vegetables: bold recipes for the single cook</i> by Joe Yonan.<br />
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The recipe is meant for a single person so I quadrupled the recipe. Hey (say that like Si does in <i><a href="http://youtu.be/_AD7pr0gfJY" target="_blank">Duck Dynasty</a></i>) I refuse to go through all that effort for it to be over in one sitting! I am always looking for ways to maximize my time, so I make one big pot that will last me for a couple of days. As long as the food is delicious David doesn't mind eating it two nights in a row. So I always try me damnedest to make a scrumpdillyicious dinner. This Creamy Green Gazpacho was truly scrumpdillyicious!<br />
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<div>
<u>Recipe</u></div>
<div>
1 medium tomato, cored and cut into quarters</div>
<div>
1 small cucumber, peeled and cut into large chunks</div>
<div>
1/2 avocado, cut into large chunks</div>
<div>
3 large basil leaves</div>
<div>
1/2 jalapeno (optional)</div>
<div>
3/4 cup lightly packed watercress or baby spinach leaves</div>
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1 small celery stalk (optional)</div>
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1 garlic clove, crushed</div>
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1 tablespoon red wine vinegar, or more to taste</div>
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1 tablespoon honey</div>
<div>
2 ice cubes</div>
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Filtered water (optional)</div>
<div>
Kosher or sea salt</div>
<div>
Freshly ground black pepper</div>
<div>
1 teaspoon extra-virgin olive oil</div>
<div>
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<u>What I changed</u></div>
<div>
I didn't change much in this recipe. I obviously quadrupled the recipe. I did use a little less jalapeno and used all the optional ingredients, except for the water. I skipped the, as Rachael Ray says, EVOO. This has more to do with the fact that I forgot the EVOO, as opposed to purposely excluding it. Sorry EVOO!</div>
<div>
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Ready? Here is how I put it all together:<br />
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I learned my lesson from my last cooking adventure and I tried to be more organized about my cooking. I first collected all my ingredients. I'm so proud of myself!<br />
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I then went about peeling, chopping, and coring all my veggies, as called for in the recipe. Hey (again in Si's voice) I don't know if this is just a Mexican thing, but whenever I peel and chop a cucumber I first cut off the ends and then rub them against the cut part of the cucumber. In this photo I should be rubbing those two parts together. Clearly I need someone to hold the camera so I can take action shots. Meanwhile you get to use your imagination. Just don't go too crazy!<br />
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Do you perform this cucumber ritual? Most Mexican families do. That's what my abuela and mom taught me. It's suppose to remove the bitterness from the cucumber.<br />
After chopping and setting everything up for easy access I set aside some cucumber, basil, tomato, jalapeno, and avocado to top the gazpacho when I serve dinner. Just a little not too much. The recipe calls for setting aside one quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf ( x4 if you quadrupled the recipe like I did).<br />
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Now I am ready to blend. I tried to strategically place my ingredients into the blender. I put all the honey, ice, and balsamic in first. I then layered in the tomato and spinach and blended. As more room becomes available in the blender I layer in more veggies (without removing the liquid already in the blender). I want to make the most of the juicy veggies. If I put the spinach in by itself I would have a hard time blending it since it's dry.<br />
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I then poured it into a pot and seasoned it aggressively. It really needed salt, a little extra balsamic vinegar, and pepper. Refrigerate until cold, then pour into a bowl and top with reserved veggies (tomato, cucumber, basil, and avocado).<br />
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This was healthy, fresh and yummy. It has a slight sweetness to it, thanks to the honey, yet it's pleasantly spicy and fresh. I've tried other avocado soups before and this is the best one yet. Despite being super healthy it was still very filling. If you'd like you can add a little feta or goat cheese for an extra layer of flavor. A side of French bread would complete the meal.</div>
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<u>Lessons Learned</u></div>
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<ul>
<li>Don't be a chile scaredy cat, add more jalapeno. The recipe originally called for half a jalapeno and even though I made 4x the recipe I still only added one jalapeno. Self-proclaimed chile scaredy cat here! I regretted it. I think a little extra heat would have been lovely against the sweetness of the honey.</li>
<li>Don't cut the avocado you will be using to top the soup until you are ready to eat. There is nothing worse than a browned avocado. Sure you can add a little lemon or lime juice to hold it over, but it's still better to wait and enjoy it fresh. </li>
</ul>
Hope you try this recipe and enjoy it as much as my husband and I did!<br />
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Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0tag:blogger.com,1999:blog-2834355707471510836.post-89749685854095586082013-08-08T18:00:00.001-07:002013-08-24T16:46:17.633-07:00My Cooking Attempts: Rice Noodle SaladDavid and I have been trying to eat healthier, we are going to Maui in a month so we are VERY motivated! I found this recipe in Gordon Ramsay's <i>Healthy Appetite</i> and thought it looked delicious so I gave it a go.<br />
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Here's the recipe:<br />
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<u>Salad</u></div>
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<ul>
<li>3 1/2 oz thin rice noodles</li>
<li>drizzle of sesame oil</li>
<li>7 oz snow peas or sugar snap peas</li>
<li>1 large red sweet pepper</li>
<li>1 large sweet yellow or orange pepper</li>
<li>2 green onions</li>
<li>7 oz peeled, cooked shrimp</li>
<li>handful of cilantro leaves</li>
<li>1tbsp toasted black or white sesame seeds, to sprinkle</li>
</ul>
<u>Dressing</u><br />
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<ul>
<li>1 shallot, peeled and finely diced</li>
<li>2 garlic cloves, peeled and finely crushed</li>
<li>1 small red chile, seeded and minced</li>
<li>2-3 tbsp lime juice, or more to taste</li>
<li>2 tbsp fish sauce</li>
<li>1 tbsp light soy sauce</li>
<li>2 1/2 tbsp jaggery (or soft brown sugar)</li>
<li>2 tbsp toasted sesame oil</li>
</ul>
<br />
I changed a few things:<br />
<ul>
<li>I added carrots.</li>
<li>I skipped the yellow/ orange bell pepper. The red bell pepper was enough for me.</li>
<li>Was out of lime so used lemon instead. Yes, I know they don't have the same flavor but I'm working with what I got people!</li>
<li>I was out of cilantro so I used basil. Please see above comment and don't judge my lack of ingredients!</li>
<li>No chile for me! Those who know me, know I have never developed an immunity or love for chile. So instead I used red pepper flakes. </li>
<li>The recipe called for jaggery or brown sugar. Instead I used organic coconut sugar. I figured it went with the Thai theme and David assures me it has more nutritional value than regular sugar. *Okay Baby, whatever gets you through the day ;)*</li>
</ul>
First I chopped the veggies, 'a la julienne:<br />
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I then boiled (2-3 minutes in boiling water), blanched (ice cold H20) , and chopped the sugar snap peas. BTW sugar snap peas taste so much better cooked! I've tried to eat them raw on multiple occasions and I'm just not convinced that's the best way to eat them.</div>
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Then I soaked the rice noodles. I've never used rice noodles before and Albertsons only had rice sticks. I'm gonna assume they are the same thing. But you know what happens when you assume! You make an ass out of you and me! Hahaha I crack myself up! *Wipes tear away.*</div>
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I boiled water in a tea kettle. Placed the noodles in a heatproof bowl and soaked them in the hot water for 5 minutes. Drain and coat with a drizzle of sesame oil.</div>
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I then chopped some green onion. (I forgot about them when I chopped the other veggies.) I also made the sauce. Another first for me: I used fish sauce! Notice the ominous feel of the picture below? It correctly reflects how I felt about using fish sauce! Surprisingly the smell and taste were milder than I expected. If I can do it, you can do it! Just mix all the dressing ingredients together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNHILPU4qIoT32J8I3OuLoUwDV-3JyK6vQ-TmMB69QLc0Hty74yUqh0c-cCQeE1HryILQZqkhrSyKJxnwxSB3YsqrwfdAXrHRx6E4NCjrfn65VDQcN5sAzccmuxBbW9-8vMfOduaAC_L8/s1600/fish+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNHILPU4qIoT32J8I3OuLoUwDV-3JyK6vQ-TmMB69QLc0Hty74yUqh0c-cCQeE1HryILQZqkhrSyKJxnwxSB3YsqrwfdAXrHRx6E4NCjrfn65VDQcN5sAzccmuxBbW9-8vMfOduaAC_L8/s320/fish+sauce.JPG" width="320" /></a></div>
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I then cooked the shrimp. The recipe assumes you have cooked shrimp laying around your fridge or freezer. I do not. Actually, I NEVER use precooked shrimp! So I used a little lemon zest, salt and pepper to season the raw shrimp. Of course, it goes without saying, I cleaned their poop line. *That's right I said poop on a post about food!* In other words I deveined them. Then off to the skillet to cook. *You better watch those crazy little bastards cause they cook really, really fast and there is nothing worse then rubbery shrimp!*</div>
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Mix all the ingredients together. I first sauced the noodles and then added the veggies. You can refrigerate the salad and let the flavors meld, as a refined lady with self control would. Or you can dig in, like I would! Tastes good either way. :)</div>
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Here is the final product:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgja6PA_bEFiY9CwE2ntY9aXladJ9ipyDKxkWRDI6XqLY1wYeHIyhqjE1NyL5Y-xktHBGV9aliiTT9Ckmfrpf-W5orX2w0pnLuYeQvXsiQg10BTNTQolyAyuspoxeDPofSDQ8pVkKIyBoY/s1600/final+product.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgja6PA_bEFiY9CwE2ntY9aXladJ9ipyDKxkWRDI6XqLY1wYeHIyhqjE1NyL5Y-xktHBGV9aliiTT9Ckmfrpf-W5orX2w0pnLuYeQvXsiQg10BTNTQolyAyuspoxeDPofSDQ8pVkKIyBoY/s320/final+product.JPG" width="320" /></a></div>
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<u>Lessons Learned</u></div>
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<ul>
<li>Pay attention to the amount of rice noodles/ sticks you use. I may have over done it!</li>
<li>Keep the shrimp and veggies separate from the noodles until it is time to serve. Think topping pasta with pasta sauce and meatballs. 'Cause it is way too hard to try to properly mix all those veggies and shrimp with the rice noodles. Note the one lonely shrimp that made it to the top of the mixture. *Or it could have something to do with the fact that I used way too many noodles. Who's to know?* **Shrug**</li>
<li>Enlist help from David! Take a look at all the dishes I had to wash afterwards:</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvPCFypnNwrGi_SNLmkY91PtMtRYxJnT2kJm1D9wEk0lKsUwbF5rJJRzz0R8Z55vdJqDFgKTw_KYO4D8iFcLzUd0b43hLvm_aHGQlWPjssMPY3AlfqbrT5B2dnx-mXl_vFIisTFxaD1U/s1600/the+price+i+paid.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvPCFypnNwrGi_SNLmkY91PtMtRYxJnT2kJm1D9wEk0lKsUwbF5rJJRzz0R8Z55vdJqDFgKTw_KYO4D8iFcLzUd0b43hLvm_aHGQlWPjssMPY3AlfqbrT5B2dnx-mXl_vFIisTFxaD1U/s320/the+price+i+paid.JPG" width="320" /></a></div>
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To be fair those dishes aren't all from this meal preparation. Note the blender that was not used in the making of this meal. I'm just a notoriously messy cook! It took me like 30-45 minutes to make the salad, which isn't too bad. If you employ mis en place *Look at me and my Food Network lingo. Fancy Lady Alert!* and don't cook your own shrimp then it will be even faster.<br />
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FYI David loved the salad! Let me know if you loved it too!</div>
<br />Anonymoushttp://www.blogger.com/profile/03756632275764856746noreply@blogger.com0