tag:blogger.com,1999:blog-64755765993098856272024-03-20T10:29:28.748+01:00Finding TastyAn expat mommy eats her way through EuropeJennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.comBlogger390125tag:blogger.com,1999:blog-6475576599309885627.post-58092000957544449472011-05-26T19:21:00.000+01:002011-05-26T19:21:15.789+01:00A Slight MoveFINDING TASTY HAS MOVED!!<div><br />
</div><div>All the same recipes, stories and rants (and then some) can now be found at www.findingtasty.com </div><div>no 'dot blogspot' anymore.</div><div><br />
</div><div>I would like to have sent a message to every follower, but couldn't figure out how...</div><div><br />
</div><div>Please sign up to follow Finding Tasty dot com!! I'll miss you, if you don't : )</div><div><br />
</div><div>~ Jenny B</div>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com0tag:blogger.com,1999:blog-6475576599309885627.post-31241158531150220572011-04-25T14:41:00.000+01:002011-04-25T14:41:17.785+01:00Artichoke, Pancetta and Lemon Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIYpsboXNrfpeA2-aN_rR2HDVTR_g_s6-XzEwkfSGOhjBHsMzp5lfxbrAjCIUzUp8ERrt0JMM1lTogA-GeznOptbyaeb7jVkBGdN6q6t2l2xeaCVI2U9fZaXWNN3zwx8iJOlJfhTCqHA/s1600/IMG_8794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIYpsboXNrfpeA2-aN_rR2HDVTR_g_s6-XzEwkfSGOhjBHsMzp5lfxbrAjCIUzUp8ERrt0JMM1lTogA-GeznOptbyaeb7jVkBGdN6q6t2l2xeaCVI2U9fZaXWNN3zwx8iJOlJfhTCqHA/s400/IMG_8794.JPG" width="400" /></a></div><i>I may sound like a broken record, but this recipe is not only delicious, it's healthy, too. It was a family pleaser last night (EXCEPT FOR MY FINICKY 13 YEAR OLD: I WON'T NAME ANY NAMES BUT YOU KNOW WHO YOU ARE). The pasta is elegant enough to serve to adult friends, too.</i><br />
<i>Start the sauce when you put the pasta water on to boil-- it goes that quickly.</i><br />
<i><br />
</i><br />
4 ounces pancetta, thin slices<br />
2 tablespoons butter or olive oil<br />
1 large shallot, minced<br />
2 fat cloves garlic, minced or pressed<br />
Hefty glug of dry white wine<br />
2 healthy squeezes of lemon (1/4 juicy lemon or 1/2 of a not-so-juicy one)<br />
Zest of one lemon<br />
1 can whole artichoke hearts, drained and sliced into quarters<br />
1 and 1/4 cups chicken stock<br />
1/2 cup Parmesan cheese, plus more for passing<br />
1 pound slowly dried pasta<br />
<br />
1) Place a large, <u>covered</u> pot of salted water on to boil for the pasta. Set a non-stick skillet over medium heat and allow it to get hot, then cook the pancetta, as you would bacon, turning halfway through, until crisp (this takes mere minutes). Set aside on paper towels.<br />
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2) Pour off all of the rendered fat from the pan then add in butter or olive oil, add in the shallot and garlic. Turn the heat up to medium high and sauté until soft. *If the pasta water has come to a boil, put the dried pasta in now* Deglaze the pan with a glug of wine and lemon juice, simmer strongly for a minute or two, then add in the artichoke hearts and lemon zest. Bubble for a minute or two more, and add in the chicken stock and bring to a gentle bubble.<br />
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3) Drain the al dente pasta well, and chick into the pan with the sauce, or toss together in a large serving bowl. Crumble the crisp pancetta into the pasta, as well as the Parmesan. Toss.<br />
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<i>Serves 6. Serve with liberal amounts of freshly crack black pepper and more Parmesan</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com1tag:blogger.com,1999:blog-6475576599309885627.post-27113900139150015042011-04-12T16:25:00.000+01:002011-04-12T16:25:46.149+01:00Persian Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxQIiP_VnhMaOIgsXlURHMUkfWl_F7mnFnFDuGV1_XrjctjVzU1guPYOlQOfYFFclBUeZxVDX2LPLpWJo11cltEXWQw29T19r-E9AGZwchNKOWEnET8xYMpA2WcGga9iMO7fj15Zo4cM/s1600/IMG_8423.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxQIiP_VnhMaOIgsXlURHMUkfWl_F7mnFnFDuGV1_XrjctjVzU1guPYOlQOfYFFclBUeZxVDX2LPLpWJo11cltEXWQw29T19r-E9AGZwchNKOWEnET8xYMpA2WcGga9iMO7fj15Zo4cM/s320/IMG_8423.JPG" width="320" /></a></div><i>In keeping with the Middle Eastern Palooza going on in the world these days, I decided to cook with some flavors from that region.</i><br />
<i>This one's a keeper. The yogurt/olive oil marinade keeps the chicken juicy, the saffron, cumin and garlic give it lashings of flavor, and the lemon adds zing. </i><br />
<i>Perfect for a barbecue.</i><br />
<br />
1 cup plain yogurt<br />
1/4 cup extra virgin olive oil<br />
4 fat cloves garlic, minced<br />
Juice of 1 lemon<br />
1 teaspoon ground cumin<br />
1 teaspoon saffron threads, soaked in 2 tablespoons hot water for 10 minutes<br />
1/2 teaspoon roasted coriander powder<br />
1 whole chicken cut up, OR 6 bone-in breasts, OR 10 boneless, skinless breasts<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XwHuv6-Wy3CpqeGHWyJSrBSFapJ5_jdj9jeq4uw_4kJl53Y6NcQFNSAe7vpOaARQHHN1vQKecsDAr9N560U0wvFvFVPxmcBFcGGgu2sa4zuT4VdxlP0MUw1cXb9iwkmOj_NcbPHFLPY/s1600/IMG_8418.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XwHuv6-Wy3CpqeGHWyJSrBSFapJ5_jdj9jeq4uw_4kJl53Y6NcQFNSAe7vpOaARQHHN1vQKecsDAr9N560U0wvFvFVPxmcBFcGGgu2sa4zuT4VdxlP0MUw1cXb9iwkmOj_NcbPHFLPY/s320/IMG_8418.JPG" width="320" /></a></div>1) Mix the yogurt marinade ingredients together, then slather over chicken and set in the fridge for at least 4 hours, but over night is better.<br />
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2) 30 minutes before you are ready to grill, remove the chicken from the fridge and lay the pieces on a large tray or platter. Salt all sides of the chicken, then grill, getting some nice char marks on the meat.JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com1tag:blogger.com,1999:blog-6475576599309885627.post-25763631984068021832011-04-06T18:22:00.000+01:002011-04-06T18:22:54.950+01:00Roasted Baby Artichokes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilChjHX6lxXOk1jFvm8kuTb7YL6IgShUpyvBcmDn8KJN4xqgURwIZPOfQHyrmXN2-pxxXcn3XtRL7NIXShwczj2XKUKnBa6yvYbGsKCI_IGLOmfULBBeWlnkVl-V-EAcLqK8mLR2X5ulo/s1600/IMG_8407.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilChjHX6lxXOk1jFvm8kuTb7YL6IgShUpyvBcmDn8KJN4xqgURwIZPOfQHyrmXN2-pxxXcn3XtRL7NIXShwczj2XKUKnBa6yvYbGsKCI_IGLOmfULBBeWlnkVl-V-EAcLqK8mLR2X5ulo/s320/IMG_8407.jpg" width="320" /></a></div>Growing up, my parents tended not to keep junk or snack food in the house-- they simply didn't eat it and never bought it. I learned at a very young age that if I wanted something to snack on in between meals (which was frowned upon), I'd better have an open mind (and palate).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHatNI8q4U1kweI-IjN0qq4ldgJhnlxs8_GPUPOlkS1FXB7yRH_TPrCBFZnWXI2bGURRhFgpXdjXmivRnzaEm2LDGvh5NFT8USi_umfwGJlagMpyKBOBtJMXVJPrHVhfDgd5b2TDV9h5M/s1600/IMG_8409.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHatNI8q4U1kweI-IjN0qq4ldgJhnlxs8_GPUPOlkS1FXB7yRH_TPrCBFZnWXI2bGURRhFgpXdjXmivRnzaEm2LDGvh5NFT8USi_umfwGJlagMpyKBOBtJMXVJPrHVhfDgd5b2TDV9h5M/s320/IMG_8409.JPG" width="320" /></a></div>There were only ever two things <i>always</i> found in the family fridge-- Dijon mustard and marinated artichoke hearts. To this day, those are two items I reliably stock in my own fridge. As a little kid, I would munch away a jar of artichoke hearts while watching Gilligan's Island reruns. And when I got older, as a poor college student, one snack I could afford was Saltine crackers smeared with Maille's Dijon mustard.<br />
<br />
While pots of Dijon mustard are readily available, baby artichokes are seasonal, and now's the season! Look for them, packaged in better grocery stores (gourmet or natural food shops). This method of preparation is simple, if not a bit time consuming, but worth every second!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgandF7bORrlntRYtiermLHjSxYKT62cQLCcJBamwe2NFEpsn2p0Nc6K6135eza2Vuf77xzO8w2tJlhLs2b0K4yaPJpd5bYiciYPLNDh9AJzg3-4ktrKC3g-h7ELT4o6mO6kLHFwJLtE_I/s1600/IMG_8404.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgandF7bORrlntRYtiermLHjSxYKT62cQLCcJBamwe2NFEpsn2p0Nc6K6135eza2Vuf77xzO8w2tJlhLs2b0K4yaPJpd5bYiciYPLNDh9AJzg3-4ktrKC3g-h7ELT4o6mO6kLHFwJLtE_I/s320/IMG_8404.JPG" width="320" /></a></div>9 baby artichokes (more or less, as you like)<br />
Lemon juice<br />
Extra virgin olive oil (evoo)<br />
more lemon juice<br />
sea salt<br />
freshly ground black pepper<br />
Dill weed<br />
Parmesan cheese<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWvEAyIHuIRX_wjBVtk_6aTcu1NHBhlVf2keiHrhAVoOUHSkd_TANhLXSRbhbesuEol7jKSjIBvI9yEmhU9TVrlgHn6a73MVsis5Ix2yl_q9jRjU5rAyWkSG13HpoiLlgaL7s6S5JxlU/s1600/IMG_8406.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWvEAyIHuIRX_wjBVtk_6aTcu1NHBhlVf2keiHrhAVoOUHSkd_TANhLXSRbhbesuEol7jKSjIBvI9yEmhU9TVrlgHn6a73MVsis5Ix2yl_q9jRjU5rAyWkSG13HpoiLlgaL7s6S5JxlU/s320/IMG_8406.JPG" width="320" /></a></div>1) Preheat the oven to 375F. Have a large bowl filled with water and lemon juice (this is called acidulated water), at the ready. Snap off the outer leaves of the artichoke, about 2 layers of leaves. Cut te top 1/2 inch off and trim the bottom, as well as the stem to remove the tough, fibrous outer bit (it should look like this one to the right here) Cut the chokes into quarters and place into the acidulated water, while you trin the rest of the chokes.<br />
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2) Dry the chokes off with a tea towel then toss them with evoo, lemon juice (2 parts evoo to 1 part lemon juice), salt and plenty of black pepper and then dill weed. Bake on a non-stick pan for 20 minutes, until soft, then sprinkle Parmesan cheese over top and bake a few minutes longer, until the cheese has softened and begun to melt.<br />
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Serve hot, warm or room temp. Serve 2 chokes per person for an appetizer.JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com0tag:blogger.com,1999:blog-6475576599309885627.post-18502987836428162902011-03-30T03:11:00.001+01:002011-04-04T15:50:46.580+01:00Ghosts... again<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSL81YsLqnLevntAWoEt2b5sZnNrCR6JA6htEa0VnF2Ski5SrsgkIVLFyjfpSuHLk_EH_PlBlqM2fsBvQfKZvw-NwDgaFGIpoNI1Gt9tK3QyXhuBrwkEZRAgLdhcK6qLa4i9wYFZ9_p5M/s1600/blue_orb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSL81YsLqnLevntAWoEt2b5sZnNrCR6JA6htEa0VnF2Ski5SrsgkIVLFyjfpSuHLk_EH_PlBlqM2fsBvQfKZvw-NwDgaFGIpoNI1Gt9tK3QyXhuBrwkEZRAgLdhcK6qLa4i9wYFZ9_p5M/s400/blue_orb.jpg" width="400" /></a></div> So, I've just returned from Florida's, Amelia Island. It was gorgeous, and historic, and it had great restaurants, yes-- but what I want to talk about is ghosts.<br />
<br />
Last night I went on a ghost walk. I was the only one on the tour which was cool, because that meant that I could ask all the question I wanted. And I did ask a lot because I am a huge <a href="http://findingtasty.blogspot.com/2009/03/do-you-believe-in-ghosts.html">fan of ghosts</a>. Maybe, 'fan' isn't the right word. I am intrigued by them, as long as they are not <a href="http://findingtasty.blogspot.com/2009/10/walking-in-winter-wonderland.html">residing in my house</a>, as they (she) did when we lived in England.<br />
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I won't bore you with the details of my private ghost tour, but I will tell you that it was supposed to last 1 hour 45 minutes and ended up lasting close to three hours. The woman, my 'guide' was unlike any other I have ever met (I'm like a ghost tour groupee)-- she was not the classic,<i> 'sit yeself down while I spin ye a tale of haunts and hags' </i>ghost story teller. She was an a-typical ghost tour guide, mostly because she was so normal. Except she wasn't<br />
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She was totally and completely in touch with ghosts and spirits. Not in a creepy way, it was all matter of fact, not at all dramatic-- but she had clearly been touched. She told stories about her own life that I totally believed. But I am known to be gullible. She related tales of spirits that roamed downtown Fernadina (the quaint old village on Amelia Island) without hesitation. But she could have just studied up on those.<br />
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No, the reason I say that she was 'touched' is because of this: My guide and I both took lots of pictures of inanimate objects, trees, houses, hotel porches, graveyards-- and all of mine came out looking as they should when taking a picture on a dark night in the rain-- smeared and black. But all of her pictures, as she was taking them on her digital camera, had orbs, orbs of varying colors, and foggy-looking shapes. She had big light spots appearing on her photos, as we looked at them in the view finder, that simply were not there-- in person or in the images that I was taking at the same time, standing <i>right next</i> to her.<br />
It<br />
was<br />
crazy<br />
<br />
After my marathon ghost tour, as I drove back to our hotel along the very empty streets of Amelia Island, I came up with two questions:<br />
<br />
1) Why is it, when one sees a ghost, they have almost no expression at all. Certainly never laughing or even smiling. I've seen a ghost once and this was the case--she was most serious. Reading accounts of other people's sightings, this expression of apathy seems to be the norm. Why? Don't ghosts have a sense of humor? Is that the 21 grams that evaporates when one dies--the sense of humor?<br />
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2) Why is it, except in the movie, 'The Sixth Sense' ghost are seen only in 18th and 19th century clothes? Why don't we ever hear tales of a spirit haunting a bedroom of a B&B in platform shoes and white satin hot pants?<br />
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These two questions are what keep me from fully committing to a life of ghost hunting.<br />
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Any and all answers are most welcome.JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com6tag:blogger.com,1999:blog-6475576599309885627.post-3134993093613001542011-03-22T19:57:00.000+01:002011-03-22T19:57:03.656+01:00Crustless Quiche with Roast Tomatoes, Leeks and Gruyere<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lqKtWj5g_6WNaHNbkGhg7t97KllnmOchoX2lbzm2sZFb5H5dOBx9_zdA05CZjNPo952xpH5B3ZtWG6PTIG3KFfGgd7skU8KcaArQ728KCQM0qtwTjhh1OUzxNb8kGWJAjneql-ajr08/s1600/IMG_8263.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lqKtWj5g_6WNaHNbkGhg7t97KllnmOchoX2lbzm2sZFb5H5dOBx9_zdA05CZjNPo952xpH5B3ZtWG6PTIG3KFfGgd7skU8KcaArQ728KCQM0qtwTjhh1OUzxNb8kGWJAjneql-ajr08/s320/IMG_8263.jpg" width="213" /></a></div><i><br />
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<i><span class="Apple-style-span" style="font-style: normal;"><i>Crustless, so it is healthier. Roast vegetables, so that it is vegetarian. Gruyere so that it is goooooood.</i></span></i><br />
<br />
1 pint cherry tomatoes, halved<br />
2 small leeks, trimmed and sliced into rounds up to dark green part<br />
5 cloves garlic, pressed or chopped<br />
extra virgin olive oil (evoo)<br />
sea salt<br />
1 cup thinly sliced collard leaves, spinach, Swiss chard or kale<br />
1 tablespoon butter, softened<br />
1/2 cup homemade breadcrumbs, or crushed garlic croutons<br />
4 large eggs + 1 egg white<br />
1 cup lite sour cream<br />
1/2 cup milk (whatever you drink, skim, 2%, whole)<br />
1 teaspoon Dijon mustard<br />
1 cup shredded Gruyere, or any sharp cheese you like<br />
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1) Preheat the oven to 400F. Place the halved tomatoes into a large bowl. Separate the leek rounds into individual pieces with your hands and add them in with the tomatoes, add in the garlic, too. Drizzle bout 1-2 tablespoons evoo over the mess and toss with your hands. Sprinkl with sea salt and place into the oven. Roast until the tomatoes are soft and edges of the leeks are beginning to caramelize, between 20-40 minutes depending on your oven. When they are done, remove from the oven to cool slightly, then place all of it into a strainer above a bowl-- catching the juices that run out (save 1 tablespoon of the tomato jus-- drink the rest as a delicious soup!) This will also dry out the vegetables a bit, which is good. Allow the veggies to sit in the strainer until completely cool. While that's going on, sauté the greens over high heat in a bit of evoo until wilted, about 5 minutes. Season with salt.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUiruZg_5qSQFKydUMOdl7KZzMlQ62RM7ZRIl8Lrlt5Y171VS37Uf0I7BgztwqP693mOw3CLMF4KFx6aKImNst5GSQEBE72-hGN3jZXCMw_JcBfbc4DFlzer_GwC2BCQuH5CiMHsfOuQ/s1600/IMG_8261.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUiruZg_5qSQFKydUMOdl7KZzMlQ62RM7ZRIl8Lrlt5Y171VS37Uf0I7BgztwqP693mOw3CLMF4KFx6aKImNst5GSQEBE72-hGN3jZXCMw_JcBfbc4DFlzer_GwC2BCQuH5CiMHsfOuQ/s320/IMG_8261.JPG" width="320" /></a></div>2) Turn down, or preheat the oven to 325F. Butter a 9", deep-dish pie pan with 1 softened butter, then pour the breadcrumbs in and roll the pie dish around in your hands until all the butter os coated with the crumbs.<br />
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4) Whisk the sour cream, eggs, egg white, milk, 1 tablespoon tomato jus and Dijon mustard together. Lay the greens on the bottom of the pan, then scatter 1/2 of the cheese and pour the egg/sour-cream/milk mixture over top. Bake for 20 minutes, then remove from the oven and place the roast tomatoes and leeks on top (it will still be soft) and scatter the rest of the cheese over the tomatoes. Place back in the oven and continue to bake for 20 minutes more.<br />
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Remove from the oven and allow to cool for 20 minutes.<br />
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<i>Serve warm, room temp or chilled. Makes 8 slices.</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com2tag:blogger.com,1999:blog-6475576599309885627.post-86292654494687926402011-03-11T14:54:00.002+01:002011-03-11T15:50:27.305+01:00Fun Mexican Tortilla Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDlDQk2zNqaOCFebiPayACo_vbI6boUfaLz2moYmQ3vw2PODNjSsw833W1DBBqk8Kz21UhV6R8Zuh2Uy6zDWRsmbpuvnG3QVYVSi_NI0bhy0Xv8YRzYZCvtGhw_4Vc1UkzcwU2evkdlQ/s1600/IMG_8232.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDlDQk2zNqaOCFebiPayACo_vbI6boUfaLz2moYmQ3vw2PODNjSsw833W1DBBqk8Kz21UhV6R8Zuh2Uy6zDWRsmbpuvnG3QVYVSi_NI0bhy0Xv8YRzYZCvtGhw_4Vc1UkzcwU2evkdlQ/s320/IMG_8232.JPG" width="320" /></a></div><i> The 'fun' lies in that I served this with tostadas rather than tortilla strips. Wahoo! I get my kicks in the most simplistic of ways. But my kids had fun dipping and crunching the tostada into the soup. They did not, however care for chopped avocado-- that was optional (but delicious to the adult palate).</i><br />
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8 cups chicken broth<br />
1, 14 oz can chopped tomatoes, with juice<br />
3 boneless, skinless chicken breast<br />
1 poblano chili pepper, charred or roasted to remove skin, chopped fine<br />
1/2 tsp. cumin<br />
1 teaspoon oregano<br />
a very small pinch cinnamon<br />
Salt to taste<br />
1, 15 oz can pinto beans<br />
5 green onions, sliced thin<br />
Handful of chopped cilantro<br />
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1 avocado, cubed with lime squeezed over top<br />
Shredded sharp cheddar or Mexican cheese<br />
8 tostadas<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFPELpYot_JZBRGwvjpdAZ981_EOS0tUkrDBJbmTgFfrogsO2q4bPJgDoyv3XJ4xbWajCNaQbg9PvSRPPDBKv9BzXgszLUGUocewOAuIym7RIer4mJomqsbD3LnUcXSbsQ2ZaJQ6b4Ic/s1600/IMG_8227.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFPELpYot_JZBRGwvjpdAZ981_EOS0tUkrDBJbmTgFfrogsO2q4bPJgDoyv3XJ4xbWajCNaQbg9PvSRPPDBKv9BzXgszLUGUocewOAuIym7RIer4mJomqsbD3LnUcXSbsQ2ZaJQ6b4Ic/s320/IMG_8227.JPG" width="320" /></a></div> 1) Char or roast the pepper, stick into a Tupperware, cover tightly and allow to steam the skin from the pepper. Remove the skin and chop.<br />
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2) Pour the chicken broth and tomatoes into a large soup pot and slip the chicken breasts in. Bring to a simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken and set aside to cool.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_KFSGUfv_3jjdHjBjlyNtdu3iIi6tFe3SBLWEkdzs6qNmLhIEYc3_BA_l1LCNWYDlC7VrCRKWqyO9MRSeCS1nXZwvB8moHcFNMhEveVZzJwVnpkk57U-ThRMHeuW9aXdrjoBW_eo9hA/s1600/IMG_8238.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_KFSGUfv_3jjdHjBjlyNtdu3iIi6tFe3SBLWEkdzs6qNmLhIEYc3_BA_l1LCNWYDlC7VrCRKWqyO9MRSeCS1nXZwvB8moHcFNMhEveVZzJwVnpkk57U-ThRMHeuW9aXdrjoBW_eo9hA/s320/IMG_8238.JPG" width="320" /></a></div>3) Add the chopped pepper, cumin, oregano and cinnamon to the soup and simmer. Taste and season with salt. Chop the chicken into small dice. Just before serving, add the beans, green onions and cilantro, bring to a simmer and serve. Top with cheese and avocado and a tostada.<br />
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<i>Serves 6</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com2tag:blogger.com,1999:blog-6475576599309885627.post-72758319435543897432011-03-04T15:37:00.000+01:002011-03-04T15:37:12.800+01:00Stuffed Shells<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP7VHB9dlALkk5cu2rRgvxtvXaVfUyU41UrWfkTSDRay5J4zRf-VvzdNcvTOKAEkXI-J44GrGk3Y_GTA351CDEL-08LG7q0iFyajitJEzHiLenULWUm0XkmSaopGXfqivqlNTFKnNjYFg/s1600/IMG_8202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP7VHB9dlALkk5cu2rRgvxtvXaVfUyU41UrWfkTSDRay5J4zRf-VvzdNcvTOKAEkXI-J44GrGk3Y_GTA351CDEL-08LG7q0iFyajitJEzHiLenULWUm0XkmSaopGXfqivqlNTFKnNjYFg/s320/IMG_8202.JPG" width="320" /></a></div><i> Really satisfying and perfect when it's blustery outside.</i><br />
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8 oz pancetta, cubed<br />
1 yellow onion, chunked<br />
2 cloves garlic, peeled<br />
1/2 cup dry white wine<br />
1 pound lean ground beef<br />
15 oz can crushed tomatoes<br />
28 can crushed tomatoes<br />
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24 jumbo pasta shells<br />
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32 oz part skim ricotta<br />
1 and 1/2 cups freshly grated Parmesan<br />
Handful of freshly chopped basil<br />
Salt to taste<br />
Dash o' nutmeg<br />
1 egg<br />
3 cups shredded mozzarella cheese<br />
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1) Place pancetta cubes into the food processor and pulse until it is crumbled.<br />
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Add the onion<br />
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Pulse again until minced.<br />
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Sauté in a large, dry pan (no oil needed) until cooked.<br />
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Deglaze the pan with white wine and simmer until almost evaporated, then add in the beef and sauté until no longer pink.<br />
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Add in the tomatoes (I love San Marzano tomatoes-- they are the type the pizza guys use to make sauce for pizza in Naples, Italy)<br />
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Simmer sauce for 10 minutes. Taste and adjust seasoning. You may not need any, because the pancetta is salty.<br />
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While the sauce is cooking, boil the shells until just slightly under cooked (a minute or two shorter than boxed directions). Drain, rinse in cold water and drain again.<br />
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Mix the ricotta with the Parmesan, basil and nutmeg. Taste it and add salt if you like. When it tastes good and flavorful, add in the egg.<br />
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Spoon some of the sauce into the bottom of a large baking dish to cover the bottom. Stuff about 1 tablespoon of ricotta into each shell and set into the pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszNxVZIpJDxzs_m10uJMn9bLN-6k_u0OwMdVATxLvcdxhoxu3EUTSzpEA-pM-8OpemfGX15NJ5-ZywqoKKTFP2JECbQdodIIafey2OkBDWR1KWoVgm9CvDxp5cWcQtqHOwMYLlBsoFaQ/s1600/IMG_8196.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszNxVZIpJDxzs_m10uJMn9bLN-6k_u0OwMdVATxLvcdxhoxu3EUTSzpEA-pM-8OpemfGX15NJ5-ZywqoKKTFP2JECbQdodIIafey2OkBDWR1KWoVgm9CvDxp5cWcQtqHOwMYLlBsoFaQ/s320/IMG_8196.JPG" width="320" /></a><br />
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Spoon the rest of the sauce over top, pile mozzarella cheese over that and bake, covered with foil in a 350F oven for 30 minutes, remove foil and continue to bake until golden and bubbly.<br />
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This can also be made up to the point of baking and held in the fridge for up to a day before baking as above (or a smidge longer).<br />
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<i>Serves 6-8</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com2tag:blogger.com,1999:blog-6475576599309885627.post-35808505307767888532011-02-25T16:46:00.000+01:002011-02-25T16:46:36.172+01:00Thai Beef Salad<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0iv66OexkuN7EDg5HT-9Q6JunfxjjwE6ELNlHbkUCLeC3lHbUh6iQgqgvRW6ergidoYAMF55hJkQOVZytJOSOwck8ZuHRuFWu4_E0abBQ9D1gl1rP-T6j57bpHZ_IRcZLlv11gWTM4k/s1600/Thai+beef+salad.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0iv66OexkuN7EDg5HT-9Q6JunfxjjwE6ELNlHbkUCLeC3lHbUh6iQgqgvRW6ergidoYAMF55hJkQOVZytJOSOwck8ZuHRuFWu4_E0abBQ9D1gl1rP-T6j57bpHZ_IRcZLlv11gWTM4k/s1600/Thai+beef+salad.jpeg" /></a></div> I developed this recipe to serve to a friend who was coming to visit. I hadn't seen my friend Ted in 15 years, and was excited to catch up when he Facebooked me to let me know that he would be in town. In addition to feeling excited, I was a bit nervous, too. 18 years ago, Ted was my boss, the executive chef at a restaurant where I served as the lowly prep and occasional line cook. It took me a while to get used to his dry wit and direct honesty, but we eventually bonded over books on tape. He'd pop a casette into the tape deck, hit the giant, thumb-size button and we'd silently lose ourselves in the story as we chopped, sliced and diced, in preparation of that evening's manic service.<br />
It was at that job that I realized I didn't want to become an executive chef. But I did enjoy the gentleness of listening to stories being read aloud, as we worked behind the scenes away from the mayhem of a busy professional kitchen.<br />
So last night, Ted arrived, we chatted, he showed me pictures of his daughter and played with mine, then we ate. Talking all the way through dinner, no one mentioned the food. I wondered what my former boss thought of the salad. Finally, Ted proclaimed it to be outstanding-- although I'm not sure if he was being facetious. I need to readjust to that dry wit.<br />
<span class="Apple-style-span" mce_name="strong" mce_style="font-weight: bold;" style="font-weight: bold;"><br />
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<span class="Apple-style-span" mce_name="strong" mce_style="font-weight: bold;" style="font-weight: bold;">Dressing/Marinade</span><br />
2 tablespoons lime juice<br />
2 teaspoons confectioners sugar<br />
1 tablespoon soy sauce<br />
1 tablespoon fish sauce<br />
1-2 teaspoons minced serrano chile<br />
1/3 to 1/2 vegetable oil (lesser will produce a more tart vinaigrette)<br />
3 cloves garlic, minced (not to be added to the dressing-- read below)<br />
<span class="Apple-style-span" mce_name="strong" mce_style="font-weight: bold;" style="font-weight: bold;"><br />
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<span class="Apple-style-span" mce_name="strong" mce_style="font-weight: bold;" style="font-weight: bold;">Salad</span><br />
2 pound Flank steak<br />
3 green onions, sliced thinly<br />
1 cup fresh cilantro leaves<br />
1 cup fresh mint leaves<br />
8 cups mixed greens<br />
Pint of very ripe cherry tomatoes, halved<br />
1/2 an English cucumber, sliced into bite size pieces<br />
Handful of chopped, lightly or unsalted peanuts<br />
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1) Mix the dressing up. Pour 1/2 into a container large enough to hold the flank steak and add in the garlic. Place the steak in there and marinate at room temp for 30 minutes, or in the fridge for up to 8 hours. Hold the rest of the dressing aside.<br />
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2) Start the grill, or broiler. Remove the steak from the marinade and dry well with paper towels. Sprinkle with sea salt and grill or broil until medium rare, between 4-6 minutes per side on a hot grill. Broiling in the oven will take about the same amount of time, unless you have a Salamader, in which case you must be A) wealthy, and can have your cook prepare dinner, or B) work in a restaurant in which case, you don't need me to tell you how to cook flank steak. Remove the steak from the grill and/or oven to a platter and cover to loosely with foil or, in an effort to cook greener, invert another platter over top. While the meat is resting, make the salad.<br />
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3) Toss the greens with the green onions and herbs, dress the salad and toss again, then scatter the tomatoes and cucs. Slice the beef thinly, against the grain and layer the strips on top of the salad. Sprinkle peanuts over top and serve it up!<br />
<span class="Apple-style-span" mce_name="em" mce_style="font-style: italic;" style="font-style: italic;">Serves 4 with left-over steak which will make an awesome sandwich tomorrow for lunch.</span>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com0tag:blogger.com,1999:blog-6475576599309885627.post-70374906290678390532011-02-21T19:33:00.003+01:002011-02-21T19:36:34.176+01:00Chicken-Stuffed Shells with Sharp Cheddar Cheese Sauce<i>This is a great dish for a family dinner night. It can be made ahead and held in the fridge until ready to bake. Kids and adults like this one.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cb8uq4fmagXs7lbPWtXe03L3HlbUH8FL2BbE0ODMhabgyRgrRBZdhdUUrr2BfVrKdL_0MwcLTjYHarbP5cVAfUhKMZm_nn6wdPdmholFvEUC2CMFkjKZbs7ejCwMOi7CWeRsl9tZI78/s1600/IMG_8059.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cb8uq4fmagXs7lbPWtXe03L3HlbUH8FL2BbE0ODMhabgyRgrRBZdhdUUrr2BfVrKdL_0MwcLTjYHarbP5cVAfUhKMZm_nn6wdPdmholFvEUC2CMFkjKZbs7ejCwMOi7CWeRsl9tZI78/s320/IMG_8059.JPG" width="320" /></a></div>1 and 1/2 cups low fat or skim cottage cheese<br />
1 egg<br />
1/4 cup freshly grated Parmesan cheese<br />
Handful of fresh, chopped herbs, (basil, parsley, or dill-- or your favorite)<br />
1/2 cup chopped, fresh tomatoes (seeds squeezed out before chopping)<br />
<br />
<br />
3 boneless, skinless chicken breasts-- cooked and cut into small cubes<br />
salt and pepper to taste<br />
20-24 jumbo shells<br />
Cheddar cheese sauce (recipe below)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQuiG8xyOTI70tlNMYf1LEAROL7dGx70DvJJVVj2bC0BA3PxRuAA-xoCvtk_x36dWSS7V-dLT0i7N7cNVzCZupRpRta1mzGpAtgCbqZHslM7NtYbIqU2B1iKWtUzJ8HkvcrykKh3vu_w/s1600/IMG_8044.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQuiG8xyOTI70tlNMYf1LEAROL7dGx70DvJJVVj2bC0BA3PxRuAA-xoCvtk_x36dWSS7V-dLT0i7N7cNVzCZupRpRta1mzGpAtgCbqZHslM7NtYbIqU2B1iKWtUzJ8HkvcrykKh3vu_w/s320/IMG_8044.JPG" width="320" /></a></div>1) Whiz the cottage cheese and egg in a blender, food processor or with an immersion blender. Add in the Parmesan and herbs and whiz again to incorporate. Mix this with the chopped tomatoes and cooked chicken. Season to taste with salt and pepper. Set aside.<br />
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2) Cook shells until just al dente-- do not overcook, as they will cook again when baking. As they are cooking, make the cheese sauce. Drain and rinse the pasta with cold water, drain well again and stuff with the chicken mixture. Spoon the cheese sauce over top of the stuffed shells and bake in a preheated, 350F oven until golden and bubbling, about 45 minutes.<br />
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<u>Cheese Sauce</u><br />
1 tablespoon butter<br />
1/4 cup chopped shallots<br />
1/4 cup dry white wine<br />
3 tablespoons Wondra or all-purpose flour<br />
2 cups milk (full fat, low fat or skim)<br />
Dash of nutmeg<br />
6 ounces shredded extra sharp cheddar cheese, the stronger the cheese, the better the flavor<br />
Salt and cayenne pepper to taste<br />
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1) Melt the butter in a saucepan over medium heat. Add in the shallots and cook until soft, then pour in the wine and bring to a strong bubble. Cook for a minute or two then shake the milk and flour together in a jar and pour into the saucepan. Bring this all to a very gentle simmer and bubble away for three minutes-- stirring often. Remove from the heat and add in the shredded cheese, stir well, taste and season with salt and a dash or two of cayenne pepper. Allow to cool a bit, then pour over the shells and bake.<br />
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<i>Serves 6-8</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com1tag:blogger.com,1999:blog-6475576599309885627.post-1714523717401553952011-02-13T23:59:00.000+01:002011-02-13T23:59:19.742+01:00Creamy Tomato Pasta Salad<i>Inspired by salad caprese-- a pasta salad for tomato sauce lovers.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8iK2CBL985xN5pBaQUr1O4UoeIbgSdoe0KSHG4PHixexBs4uZQMXq-D0nsxGN5Ww97hg0FwWkq4dtQAFyFw8jJSWyjee34lwz46anmer-B2MPsqiIrLDX5zNpmYqzCtETsT6vDKovrGk/s1600/IMG_8019.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8iK2CBL985xN5pBaQUr1O4UoeIbgSdoe0KSHG4PHixexBs4uZQMXq-D0nsxGN5Ww97hg0FwWkq4dtQAFyFw8jJSWyjee34lwz46anmer-B2MPsqiIrLDX5zNpmYqzCtETsT6vDKovrGk/s320/IMG_8019.jpg" width="320" /></a></div>1 pound penne, macaroni or farfalle pasta<br />
1 and 1/2 cups simple tomato sauce (homemade is best, or good quality store bought)<br />
1/2 cup mayonnaise (regular or reduced fat)<br />
1 bunch basil, chopped<br />
4 green onions, sliced thin<br />
1 cup freshly grated Parmesan cheese<br />
Optional additions: chopped sun dried tomatoes, sliced cherry tomatoes, cubed mozzarella, crumbled blue cheese<br />
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1) Start a huge pot of salted water on to boil. Once boiling, place the pasta in to cook and make the sauce. Combine the rest of the ingredients in a large serving bowl. Set aside.<br />
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2) When the pasta is cooked just al dente, drain, rinse under cold water until completely cool, drain again very well. Toss into the bowl with the sauce and mix well. It may seem soupy at this point, but as the salad chills it will absorb much of the sauce. Stash in the fridge for at least 1 hour but up to 8 hours.<br />
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<i>Makes 8-12 side dishes</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com0tag:blogger.com,1999:blog-6475576599309885627.post-78952051724021186112011-02-09T20:30:00.004+01:002011-02-24T05:15:30.304+01:00Asheville, NC and the Biltmore Estate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SD_prlXtQAgSPyTFOLYr-fC9TjpyZakIG1iYWQwQR7FvvgedIgZdXvrfOCBBMh8wpWOmLUBH_6vUimO5LFZ33WbL0NRvmaADRovaUM-sCqbNiUKlKOwVaqMJCuEe-Zo-JJAGfnXF0nQ/s1600/Asheville.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SD_prlXtQAgSPyTFOLYr-fC9TjpyZakIG1iYWQwQR7FvvgedIgZdXvrfOCBBMh8wpWOmLUBH_6vUimO5LFZ33WbL0NRvmaADRovaUM-sCqbNiUKlKOwVaqMJCuEe-Zo-JJAGfnXF0nQ/s1600/Asheville.jpeg" /></a></div>If you are within a 6 hour drive of <a href="http://www.exploreasheville.com/index.aspx">Asheville, NC</a> plan on making your way to the enchanting, small city for a night or two-- for so many reasons, it's well worth it.<br />
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I'll start with the most well known draw...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXOgR9G1D2RWiDramI10rV6sV69p_ZP6i4n2cmzQfU9JAO63eviTHCWjCFffcW1rfx92Fe0GDBozLCgRmehSZoWY3KywZlXC9tXoCt6s-4IBHkfvsqIdMGFXqomkwFvaOK1LlYkMy_ng/s1600/biltmore.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXOgR9G1D2RWiDramI10rV6sV69p_ZP6i4n2cmzQfU9JAO63eviTHCWjCFffcW1rfx92Fe0GDBozLCgRmehSZoWY3KywZlXC9tXoCt6s-4IBHkfvsqIdMGFXqomkwFvaOK1LlYkMy_ng/s320/biltmore.jpeg" width="320" /></a></div> In just six years, between 1889 and 1895, <a href="http://en.wikipedia.org/wiki/George_Washington_Vanderbilt_II">George Vanderbilt </a> oversaw the building of the <a href="http://biltmore./">Biltmore</a>, his French chateau style home amongst the rolling hills and forest of rural North Carolina. What strikes many visitors, is that because the Biltmore site was out in the middle of BFE, roads, factories and workers had to be built and brought in before construction on the house itself could begin.<br />
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The result is nothing short of amazing. It remains the largest privately owned home in the United States-- the Vanderbilt family emphasizes that the Biltmore is indeed a 'home'.<br />
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Living in Europe for so many years, we dragged our children to countless castles, <a href="http://whc.unesco.org/en/list">UNESCO World Heritage sites </a>and historic properties; Biltmore rivals them all. It is truly spectacular. The interior spaces are vast and sometimes opulent, but they are balanced by the more homey decor of the family rooms. The guide book points out that children were born, raised and played here-- and one gets a sense of that.<br />
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The grounds are extensive; a remarkable place to go on a rambling walk. In the warmer months, the manicured gardens are sumptuously colorful.<br />
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Aside from the house, there is the newly opened <a href="http://www.biltmore.com/visit/antler_hill_village/default.asp">Antler Hill Village</a>; a place to shop, eat, visit a black smith or tour the winery (I was surprised to learn that the Biltmore's winery is the most visited in the States).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_tJwg3uev343COZQJulXrSliM5va3RYCar38T-ms6n3LUqvEu5LIbtPsL9UG9KwJOYFpiyuYWJlx0KW4GywmQwUXk47NCbZ1SRqiMnUNlteKbrZvbNWdJXNEg4HBEntb8C5lGbqudGk/s1600/IMG_7989.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_tJwg3uev343COZQJulXrSliM5va3RYCar38T-ms6n3LUqvEu5LIbtPsL9UG9KwJOYFpiyuYWJlx0KW4GywmQwUXk47NCbZ1SRqiMnUNlteKbrZvbNWdJXNEg4HBEntb8C5lGbqudGk/s320/IMG_7989.jpg" width="213" /></a></div>Ticket prices to get into the Biltmore house, garden and grounds are steep. According to the time of year, they range in the low season (months after Christmas) $29 to after April 2, up to $59. If you are thinking that you would ever be able to visit again in the same year, buying the annual pass seems to be a good value; we paid $150 for our family of six to have unlimited access for 12 months (children under 16 are free with an annual pass holder).<br />
<br />
Although tickets are expensive, I do think they are worth it, with one complaint: I didn't find enough information about the history, architecture or the Vanderbilt family included in the guidebook (free) or even the audio tour ($10 per person). They offer several guided tours that give more in-depth information, but at $17 per person for a tour, that felt like a bit of a rip-off.<br />
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We had dinner in Antler Hill Village at <a href="http://www.biltmore.com/visit/dining/bistro/">The Bistro</a>. It was very good. We shared a pork terrine with pickled okra and toast points as appetizer, then I had a Parmesan, smoked artichoke and sun dried tomato risotto, while my husband had the lamb special (featuring meat reared on the estate). We both had a glass of wine from the winery and our bill came to $70-- had we not had wine, our bill would have been just $55. The food was very good (although I liked the risotto better than the lamb) and we both felt that this was good value for money.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLtXga66L4GZwhLNJUYS0bOunSlPi31mIU8DwA8mgNP8MX4xubq-FmvSOO7CqL89T2q2qeQoZn55u2DOa2OZOOpmFEDdmVUya6C9lenLoE7cwU9570pme4-_rQdIjT5Dup97V14pxlcA/s1600/Inn+at+Biltmore.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLLtXga66L4GZwhLNJUYS0bOunSlPi31mIU8DwA8mgNP8MX4xubq-FmvSOO7CqL89T2q2qeQoZn55u2DOa2OZOOpmFEDdmVUya6C9lenLoE7cwU9570pme4-_rQdIjT5Dup97V14pxlcA/s1600/Inn+at+Biltmore.jpeg" /></a></div>We stayed at the <a href="http://www.biltmore.com/stay/inn/">Inn at the Biltmore</a>-- an outstanding property. It is a solid 4 star, probably missing its fifth star only because of what it lacks in some amenities, not ambiance or decor. The public spaces are grand, but decorated with warm fabrics, wallpapers and furnishings that make it comfortable, like you are staying in a very, very wealthy friend's home. The setting is gorgeous (again-- those fabulous foothills) and the atmosphere polished.<br />
My only complaint about the Inn was the spa-- it was very small (nice, just small) and expensive ($205 for an 80 minute massage) and it offered none of the thermal rooms, saunas or steam baths that are de rigueur now in finer resort spas. Also, the pool: Outdoor only (closed in the winter) and fairly small.<br />
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On to Asheville: beloved by hippies and foodies alike, as well as artists and outdoorsmen. It is a charming small city, not so much for the architecture, which in places is a bit dated, but for it's 'vibe'. Asheville is a place that people seek out. You'll meet people from all over the country who specifically came to live in Asheville -- they <i>want</i> to be there. This gives the city a sincerely positive feel.<br />
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Restaurants abound from homestyle, southern specialties to classic French, to some seriously good vegetarian. We had lunch at <a href="http://laughingseed.jackofthewood.com/">Laughing Seed Café</a>, a place that is consistently ranked as one of the top restaurants in Asheville, in spite of, or maybe because of, the fact that it is vegetarian. Although a carnivore, I can go veg pretty easily, but my my husband is convinced that he needs meat (!) to make a meal complete. That's what make Laughing Seed so good; even the most ardent meat eaters find something to enjoy. I had the falafel and Jeff had the polenta over salad-- Both were truly inspiring plates.<br />
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Asheville is a fabulous, laid-back long weekend destination. As a parent I can say that it is especially fun <i>without</i> children.<br />
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There are a million cool shops in Asheville, but two of my favorites are:<br />
<a href="http://www.mastgeneralstore.com/">Mast General Store</a><br />
<a href="http://www.topsforshoes.com/">Tops for Shoes</a><br />
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If you've been to Asheville and/or Biltmore-- please share some of your favorite places to visit/shop/eat/stay!JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com2tag:blogger.com,1999:blog-6475576599309885627.post-32764707305937898702011-02-02T19:33:00.000+01:002011-02-02T19:33:05.887+01:00Grilled Salad with Blue Cheese and Walnuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXAuEX717JBQsQDIbYg7CFeZvr-EOSZ_fNiNa6T0UEsYyLD15h5lM_pQzpiwoYRb0EP3PlRhc6Uv0uz6nqlJtRBbgyBR9Ufj1Uz1Nbg9LyoDlGCwTLEkhqRm-hJwnhtAG84TpgF3Etbo/s1600/IMG_7964.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXAuEX717JBQsQDIbYg7CFeZvr-EOSZ_fNiNa6T0UEsYyLD15h5lM_pQzpiwoYRb0EP3PlRhc6Uv0uz6nqlJtRBbgyBR9Ufj1Uz1Nbg9LyoDlGCwTLEkhqRm-hJwnhtAG84TpgF3Etbo/s320/IMG_7964.JPG" width="320" /></a></div><i> I've been hearing about grilled salads for some time now, but it wasn't until last week that I tried one at a restaurant. Grilling the Romaine transforms it-- takes it from an average salad to a WOW salad-- and it is remarkably easy to do. </i><br />
<i>This works well inside with a grill pan, or outside on the barbecue-- gas or charcoal, doesn't matter. The important element is that the grill is very hot; you are searing the lettuce, not cooking it.</i><br />
<i><br />
</i><br />
1 head Romaine lettuce, washed dried well and sliced in half, from top to bottom<br />
Extra virgin olive oil<br />
Sea salt flakes<br />
1/4 cup creamy blue cheese dressing (homemade or best quality store bought)<br />
Crumbled blue cheese<br />
Handful of toasted walnut pieces<br />
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1) Heat grill until <u>very</u> hot. Brush cut side of the lettuce halves with olive oil and scatter a wee bit of salt. Place both halves on the grill, cut side down and grill. If you are using an grill pan that is not SUPER hot, place a baking tray on top of the lettuce and weight that with a heavy pot. Grill like this for 30-90 seconds-- until you can see grill marks, then brush the uncooked side with oil, sprinkle salt and carefully flip over. Grill the other side for the same length of time.<br />
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2) Remove from the grill and plate up. Sprinkle with crumbled blue cheese, then spoon dressing at the end of the lettuce halves and scatter about walnut pieces.<br />
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<i>Serve at once. Serves 2</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com1tag:blogger.com,1999:blog-6475576599309885627.post-61528828944195766882011-01-27T04:40:00.002+01:002011-01-27T04:40:59.845+01:00Best Day Ever<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGs718ilPZk6PC0o2I2L7RThtXK3LhZ50Nb2SsJOAU_qUkc25o1uf9-gPY5JPvZf9cWTgYNS40HOjBY22qc8HP42hhfvb-fNDan4Z0_BJb1karSqtD6Jd0_fadk_OBUMOHKLj2vf79pJ0/s1600/chardonnay.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGs718ilPZk6PC0o2I2L7RThtXK3LhZ50Nb2SsJOAU_qUkc25o1uf9-gPY5JPvZf9cWTgYNS40HOjBY22qc8HP42hhfvb-fNDan4Z0_BJb1karSqtD6Jd0_fadk_OBUMOHKLj2vf79pJ0/s200/chardonnay.jpeg" style="cursor: move;" width="200" /></a></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span> As much as I hate to admit it, yesterday was like most other days; take an unsatisfying shower (not long/hot/saturating enough), pull on clothes from the, not-quite-dirty pile, forget make-up and get out the door. Wearing cargo pants (on their last day in the not-quite-dirty-pile), a wrinkled, linen shirt and running shoes (Ha-Ha!!! When was the last time these show ran anywhere???), brushing my teeth and hair was the extent of my beauty regimen for the day.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><br />
</div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span>I was only stopping in to the health food store to grab a few things for dinner. I placed my firm tofu, Paul Newman pretzels, organic romaine lettuce and bottle of California Chardonnay on the conveyor belt (which charmingly has not worked in six months—customers push or drag their goods down the short, black rubber strip in charade that it is conveying), and waited my turn to pay.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><br />
</div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span>The tattooed and remarkably pierced young cashier scanned my few goods through, then stopped when it came to the bottle of wine.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><br />
</div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span>‘Can I see your I.D.?’ She said<o:p></o:p></span></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span>I chuckled a second, then looked at her and realized that she was not sharing my laugh and asked, ‘My I.D.? Really?’<o:p></o:p></span></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span>‘Yes,’ she apathetically bit at her nail.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span>‘Do you ask everyone for their I.D.?’ I pressed her.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span>‘No,’ she said ripping into her cuticle.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span>‘Honestly, tell me the truth—are you supposed to ask everyone for I.D.?’ I cajoled.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span>Now, impatience setting in, she looked at me, ‘No. You looked on the border, so just to be safe, I’m asking.’<o:p></o:p></span></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><br />
</div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span>The woman behind me, who looked to be about my early forties age, tapped me on the shoulder and said with a knowing nod, ‘Congratulations.’<o:p></o:p></span></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span>‘Thanks! I really can’t believe this,’ I said and turned to the cashier, ‘I mean, I am old enough to be your mother!’ I was so proud.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><br />
</div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span>I hunted through my dishevelled wallet, unable to locate my driver’s license.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span>‘I can’t find my driver’s license, but it doesn’t matter, don’t sell me the wine—you have made my… decade.’<o:p></o:p></span></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span>The young woman took pity on my misplaced glee and said, ‘No, it’s okay, you have an honest face.’<o:p></o:p></span></div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><br />
</div><div class="MsoNormal" style="font-family: 'Times New Roman'; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span>I walked out of the health food store and thought, <i>this is the best day ever</i>.</span></div>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com2tag:blogger.com,1999:blog-6475576599309885627.post-22916268109013225252011-01-26T19:16:00.000+01:002011-01-26T19:16:13.366+01:00<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 10.8333px; line-height: 19px;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVnsKXcIqkhjLfdSGenlQoZyxf-0JkNQrhR8ZtVgYLGEGj4tfLSvY9ZYi-6Zs75nfQSKYkaeY8rI2QdSfHwT7k47K0nN2FeeiG9H6Fcyeez6q7TEWvkp6zwzCk8dJUanFpcpPYKMWINY/s1600/IMG_7884.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVnsKXcIqkhjLfdSGenlQoZyxf-0JkNQrhR8ZtVgYLGEGj4tfLSvY9ZYi-6Zs75nfQSKYkaeY8rI2QdSfHwT7k47K0nN2FeeiG9H6Fcyeez6q7TEWvkp6zwzCk8dJUanFpcpPYKMWINY/s200/IMG_7884.JPG" width="200" /></a></div><span class="Apple-style-span" mce_name="em" mce_style="font-style: italic;" style="font-size: 10.8333px; font-style: italic;"> I used to scoff at people who used mixes of any sort (sweet or savory). Freshly graduated from culinary school 17 years ago, I was truly a food snob. Sheesh...</span><br />
<span class="Apple-style-span" mce_name="em" mce_style="font-style: italic;" style="font-size: 10.8333px; font-style: italic;"></span><span class="Apple-style-span" mce_name="em" mce_style="font-style: italic;" style="font-size: 10.8333px; font-style: italic;">Then I got married, had a bunch of kids and wised up. Food is supposed to make you happy, it is supposed to taste good and make you feel good. Whatever that means to you, whatever feeling good or tasting good means to you-- if you can achieve this when you prepare a meal, then you are a good cook.</span><br />
<span class="Apple-style-span" mce_name="em" mce_style="font-style: italic;" style="font-size: 10.8333px; font-style: italic;">My friend Aimee gave me a version of this cake. I changed it a bit, but am so thankful to her for sharing the original recipe. It is as easy to bake as a cake can be, and everyone loves it. It is the moistest cake I have ever tried-- so moist, in fact that to frost it would seem redundant.</span><br />
<span class="Apple-style-span" mce_name="em" mce_style="font-style: italic;" style="font-size: 10.8333px; font-style: italic;">As a culinary gauge, this recipe runs about equivalent to one of the better dessert recipes from a Junior League cookbook.</span><br />
<br />
1 box cake mix, vanilla<br />
Ingredients required to make that box cake (usually eggs, vegetable oil and water)<br />
Add to this:<br />
1 small box vanilla pudding mix (powder)<br />
1 small container (8 ounces) sour cream<br />
1 cup unsweetened, shredded coconut<br />
1/2 cup (2.25 ounces) chopped macadamia nuts<br />
Serve with:<br />
Chopped, fresh pineapple<br />
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1) Pre-heat oven to 350F. Make the cake according to package directions, but add in the pudding mix, coconut and sour cream. After you've beaten the daylights out of the cake batter, stir in the macadamia nuts.<br />
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2) Pour batter into a well greased bundt pan and bake for about 1 hour-- when a wooden or metal skewwer inserted into the middle of the cake comes out clean, it is ready. Allow to cool for 30 minutes, then pop the cake out of the pan and allow to cool completely.<br />
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<span class="Apple-style-span" mce_name="em" mce_style="font-style: italic;" style="font-size: 10.8333px; font-style: italic;">Serve with freshly, chopped pineapple.</span>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com0tag:blogger.com,1999:blog-6475576599309885627.post-58998973338871190302011-01-19T18:55:00.000+01:002011-01-19T18:55:42.322+01:00Bang Bang Chicken (Salad)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDocMUeJ2AKap138rrFU4WoLtHxyCxs8MHbAHngX93c1y9llAz5vXnMJkl4UAXswklt-4kWCl_zUU13nqeeB6v179fZ9LdJF9m5w-CZox_4w-9GsYPBVg-GcpJfyzQJxzC6dDsBYWVJg/s1600/bang+bang+chicken.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDocMUeJ2AKap138rrFU4WoLtHxyCxs8MHbAHngX93c1y9llAz5vXnMJkl4UAXswklt-4kWCl_zUU13nqeeB6v179fZ9LdJF9m5w-CZox_4w-9GsYPBVg-GcpJfyzQJxzC6dDsBYWVJg/s1600/bang+bang+chicken.jpeg" /></a></div><i> This is a great salad if you are trying to eat healthfully in the new year; It's got TONS of flavor, and the only fat is from the tahini in the dressing. The dressing tastes sort of like peanut satay sauce. </i><br />
<i><u>Use tofu rather than chicken to make this a vegan dish.</u></i><br />
<i>The whole recipe can be made ahead of time-- perfect for entertaining.</i><br />
<i><br />
</i><br />
<u><br />
</u><br />
<u>Bang Bang Dressing</u><br />
2 tablespoons rice vinegar<br />
2 tablespoons light brown sugar<br />
1/4 cup plus 1 tablespoon soy sauce<br />
1 and 1/2 tablespoons Vietnamese garlic.chili sauce (spicy)<br />
1/4 cup tahini (sesame seed paste)<br />
<br />
1) Mix the vinegar and sugar together until the sugar dissolves, then whisk in the soy sauce and chili sauce. Now whisk in the tahini until smooth. If you find it difficult to get the dressing smooth, use an immersion blender to whip it all together. Stash in the refrigerator until ready to dress the salad.<br />
<i>Makes 3/4 cup dressing, enough for 4 entree salads.</i><br />
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<u>Salad</u><br />
1 English cucumber, cut into match sticks<br />
Big handful of shredded carrots<br />
4 green onions, sliced thin up to the dark green part<br />
1 head Romaine lettuce, sliced very thin<br />
Handful chopped, fresh coriander<br />
Equal parts fish sauce and lime juice (optional)<br />
1/2 chicken, poached or roasted, or 3 cooked chicken breasts, meat shredded, cold<br />
<br />
Lay the vegetables nicely on four plates, drizzle the fish sauce/lime juice over top (if using). Lay the shredded chicken on top and spoon over the dressing.<br />
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<i>Serves 4 entree salads</i><br />
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</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com0tag:blogger.com,1999:blog-6475576599309885627.post-86055241796460638532011-01-12T21:45:00.000+01:002011-01-12T21:45:30.553+01:00Asian Poached Chicken with Noodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjL0dSZEsTyUlcckcfdzENofVcVU8xEgZSytksV_Q-ctz0-kOfSm1NjeO1hQVIE1vwkH-D4j92_FRx3q5mhaeBstJuo71Xmq2xqXZQURaurZD5DECryj0BupIa9VrZEnUNvuZWm8Hapc/s1600/IMG_7877.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjL0dSZEsTyUlcckcfdzENofVcVU8xEgZSytksV_Q-ctz0-kOfSm1NjeO1hQVIE1vwkH-D4j92_FRx3q5mhaeBstJuo71Xmq2xqXZQURaurZD5DECryj0BupIa9VrZEnUNvuZWm8Hapc/s320/IMG_7877.JPG" width="320" /></a></div><i>This dish is as simple to make as your Granny's old fashioned chicken and noodles recipe. It's just as comforting, too, but more delicate and delicious. </i><br />
<i>Top with steamed or sauteed vegetables, like: Asparagus, broccoli, shiitake mushrooms, snap peas, edamame, grated carrots, bok choi, etc.</i><br />
<i>Using whole grain pasta amps up the health benefits to this.</i><br />
<i><br />
</i><br />
1 whole chicken (giblets, neck removed)<br />
1, 3" piece ginger, not peeled, cut in half<br />
1/4 cup miso paste (I used the light, shiro miso)<br />
2 tablespoons chopped lemongrass-- 1 or 2 stalks<br />
1/2 lime<br />
1/2 lemon<br />
3 cloves garlic, peeled, halved<br />
3 tablespoons fish sauce<br />
Handful of chopped green onion<br />
<br />
1) Trim any excess fat from the chicken (if you want to remove the skin, that's cool, too). Place the chicken into a deep pot and cover with water by 1 inch. Add in everything except the fish sauce and green onion, cover and bring to a gentle simmer, then crack the lid and continue to simmer very gently.<br />
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2) After 90 minutes, check the chicken, it should be faling apart, if this is the case, remove the chicken, ginger pieces, lemon and lime halves. Allow the chicken to cool then shred the meat. Set aside.<br />
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3) Bring the chicken stock to a boil and add in 1 pound pasta. Cook until just al dente, then remove from the heat-- do not drain. Toss the shredded chicken and sliced green onions, as well as the fish sauce into the noodle/soup. Serve up a bowl of noodles with broth and chicken and top with cooked vegetables.<br />
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<i>Serves 8</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com0tag:blogger.com,1999:blog-6475576599309885627.post-27592023310902143722011-01-11T23:45:00.000+01:002011-01-11T23:45:34.363+01:00Vegan Chili (and you would never know it)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_q2acMG6h_Qn__Y8gfwj7U8MGMhc0Kw-N78VPZEc57dFrF8rSorpfdV8q36e0v45euGIfzSwkyRZGsM9ZmoYJ-Ua_TxBP-ZBHmvOstckAGuSDoI-Lj3IhVwo9j5gBwnZfnYNnTibwzqk/s1600/IMG_7873.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_q2acMG6h_Qn__Y8gfwj7U8MGMhc0Kw-N78VPZEc57dFrF8rSorpfdV8q36e0v45euGIfzSwkyRZGsM9ZmoYJ-Ua_TxBP-ZBHmvOstckAGuSDoI-Lj3IhVwo9j5gBwnZfnYNnTibwzqk/s320/IMG_7873.JPG" width="320" /></a></div><i>Snowed in for the past few days, I was making due with what I could find stashed away in the cupboards and freezer. Chili seems appropriate, but I had no ground meat. I riffled through the freezer and, way at the bottom beneath a half used bag of petite pois, I found Morning Star Farms Ground Vegetarian Beef. </i><br />
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</i><br />
<i>I have used this in Shepard's Pie before and had great success with it. Luckily, it worked in this recipe, too-- after a day of sledding, the kids licked their bowls clean.</i><br />
<i><br />
</i><br />
1tablespoon vegetable oil<br />
1 large onion, diced<br />
2 fat cloves garlic, minced or pressed<br />
1 pound vegan ground (minced) beef<br />
1 bottle amber beer (I used Saranac, Sam Adams would be good, or Bass Ale in the UK)<br />
1/2 square (1/2 ounce/15 grams) unsweetened chocolate<br />
28 ounce/795 grams tin crushed tomatoes<br />
1 tablespoon tomato paste<br />
2 cups/450 ml water<br />
2 beef or vegetable bullion cubes<br />
1/4 teaspoon ground cumin<br />
2 teaspoon chili powder<br />
dash of oregano<br />
dash of thyme<br />
14 ounce/400 grams tin red kidney beans, lightly drained<br />
Crushed red pepper flakes to taste (optional)<br />
Sea salt to taste<br />
<br />
1) Heat the oil in a large pot, add in the onion and garlic, cook until soft then add in the vegan beef and cook for just a moment. Now add in the beer and bring to a simmer then add in the unsweetened chocolate and allow to melt. Stir, then add in the crushed tomatoes, tomato paste, water and bouillon cubes, and all the spices, just not the beans, red pepper flakes, or salt. Bring to a simmer, lower the heat so that it just occasionally bubbles. Cook uncovered for at least 30 minutes, but up to several hours (just watch the liquid level and add more water of needed). 30 minutes before serving, pour in the beans, continue to cook then season with red pepper flakes and sea salt, if needed.<br />
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<i>I served with Fritos, shredded sharp cheddar cheese and plain yogurt (rather than sour cream)-- although this changed it from vegan to lacto-ovo, it was still pretty tasty.</i><br />
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<i>Makes 6 bowls.</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com0tag:blogger.com,1999:blog-6475576599309885627.post-70302121041283731212011-01-03T18:06:00.001+01:002011-01-03T18:08:44.865+01:00Baked Caprese<i>I watched Giada's cooking show for the first time this weekend. It's hard not to hate that woman; gorgeous, skinny, ultra straight, white teeth and she seems to actually EAT. I much prefer Ina. But, at least in the episode that I saw, Giada's recipes did look really delicious. </i><br />
<i>The one dish that impressed me the most was this dish that incorporated layered ingredients of Salad Caprese topped with thick slices of bread, drizzled with extra virgin olive oil and baked until the mozzarella melts and the tomatoes release their juices and the bread is golden and crisp and oh... </i><br />
<i>It. </i><br />
<i>Looked. </i><br />
<i>So. </i><br />
<i>Good. </i><br />
<i><br />
</i><br />
<i>So I made (my version of) it and it WAS so, very tasty.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH99YqIephcRrG2gYzaZ5Bqcpw2ju5KScdKvULbhWCNYvASEejXOr8EqymH0RjR1c12Y0qttGvKjhyOS5RJAZbbbQnVdkC1_hQpZl5sGF2sKMof6knxR1LpTDsKnGGPUpT-2_5eWeHGJA/s1600/IMG_7667.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH99YqIephcRrG2gYzaZ5Bqcpw2ju5KScdKvULbhWCNYvASEejXOr8EqymH0RjR1c12Y0qttGvKjhyOS5RJAZbbbQnVdkC1_hQpZl5sGF2sKMof6knxR1LpTDsKnGGPUpT-2_5eWeHGJA/s320/IMG_7667.JPG" width="320" /></a></div><i>Here's my take on skinny Giada's baked Caprese</i><br />
1/4 cup extra virgin olive oil<br />
1/2 small red onion, sliced very thin<br />
2 pounds (1 kilo) tomatoes, sliced into 1/2 inch slices<br />
Handful of fresh basil leaves, or Gourmet Garden's Italian Herb (squeezable herbs in a tube)<br />
1, 8 ounce (200grams) ball mozzarella (cow or buffalo's milk), pulled into pieces<br />
4 thick slices par-baked bread (bake and serve, not yet baked) or more if needed<br />
Garlic powder<br />
Sea salt<br />
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1) Preheat oven to 400F (200C). Place the tomato slices on paper towels to draw out some of the liquid. If using buffalo mozzarella, press some of the liquid out of that, as well.<br />
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2) Smear half of the olive oil over the bottom and sides of a baking pan (I used an 8" by 8" square pan). Lay the thinly sliced onions, then the thick tomato slices, season well with sea salt. Squeeze some of the Italian herb goo over the tomatoes, or scatter fresh basil leaves. Now assemble the mozzarella chunks over the tomatoes and place the bread slices on top, the top should be covered with bread-- drizzle with remaining olive oil, sprinkle on garlic powder and more sea salt.<br />
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3) Bake uncovered for 25-45 minutes, depending upon your oven (convection or not, etc), until the bread is golden and crisp and the cheese has gone all gooey. Serve at once.<br />
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<i>Serves 4 as a side or 2 main course vegetarian meals.</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com3tag:blogger.com,1999:blog-6475576599309885627.post-52219765201540455742010-12-28T16:24:00.002+01:002010-12-28T16:37:28.411+01:00Love Your Doggie Liver Treats<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUp_OGvwRa4DJGKm-eXRDoopDiv9V-QTF7NQF8_c5pom98_-WfiUPzTTQoQFjwWb-JEUsIATee5W93bU8r4izBpPgadXebGqkDSp1-BPurDGu-4mAEb8lxKmTozHE6S8ukTgqLASptqcM/s1600/IMG_7409.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUp_OGvwRa4DJGKm-eXRDoopDiv9V-QTF7NQF8_c5pom98_-WfiUPzTTQoQFjwWb-JEUsIATee5W93bU8r4izBpPgadXebGqkDSp1-BPurDGu-4mAEb8lxKmTozHE6S8ukTgqLASptqcM/s320/IMG_7409.JPG" width="320" /></a></div><i>We just got a puppy. I had to lobby hard for that canine. You see, I am a dog person through and through, and my husband claims not to be-- although we both know that deep down, he really is. But he's also a neat freak and the mere thought of furry tumbleweeds rolling across the kitchen floor really bums him out. So, it was an arduous task getting him to agree to adopt a four-legged friend.</i><br />
<i>Mission accomplished, our tiny boy has made the transition from nestling amongst his litter-mates to settling in amongst his, now predominantly female, human housemates.</i><br />
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<i>I am the sort of dog person that creeps out non-dog people. Risking the threat if tiny, needle-sharp teeth, I stick my nose fully into my puppy's mouth when he yawns to inhale deeply his skunky breath. His furry, floppy ears, too are fair game for sniffing. Rolling around on the floor, making out with my dog is one of my favorite ways to pass an hour. </i><br />
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<i>My children refer to me as the Disturbing Dog Lady and plead with me to chill out or take into the bedroom when their friends are over.</i><br />
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</i><br />
<i>I especially like making dog treats for my furry fella. I had only ever made peanut butter and oatmeal snacks in the past, but decided to venture out into the offal realm and made a batch of liver treats last night. </i><br />
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<i>When I pulled the tray of baked chicken liver pudding out from the oven last night, my kids gathered hungrily around asking what what was for dinner. They were only momentarily dissuaded when I explained that these were liver treats for the dog; we all ate a few pieces and were pleasantly surprised to find that they tasted almost as good as they smelled, save for a lack of salt. Although we enjoyed the liver treats, it was the dog who went nuts for them. They cost about $1.50 to make a tray of over 100 small treats and keep well in the freezer for months.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXbAgcb8EET2gCBlGiigmAbRrXJ_S1xCSmS8DaTjanwNcdUluvkC_21fsQncS_2IEAXYB16pL7i9AJ_HDPBRbosFHmFm_jCWF3B7AgEloxltcD_bsokTYPWVKTu7Lci2eib59D0J66Bw/s1600/IMG_7466.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXbAgcb8EET2gCBlGiigmAbRrXJ_S1xCSmS8DaTjanwNcdUluvkC_21fsQncS_2IEAXYB16pL7i9AJ_HDPBRbosFHmFm_jCWF3B7AgEloxltcD_bsokTYPWVKTu7Lci2eib59D0J66Bw/s320/IMG_7466.jpg" width="213" /></a></div>1 pound raw chicken livers<br />
1 cup plain flour<br />
1 cup corn meal<br />
1 tablespoon garlic powder<br />
1 egg<br />
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1) Pre-heat oven to 400F. Whiz everything together in a food processor until smooth and pudding-like. Spread into a sided jell-roll pan sprayed well with non-stick spray. Bake for 10 to 15 minutes, until set but not brittle. Remove form the oven, allow to cool, flip out onto a cutting board and cut into small, bite size diamond shapes.<br />
<i>Freeze the treats on the jelly-roll pan. After they are fully frozen, the treats can be piled into a freezer bag and stored in the freezer for up to 3 months. Thaw at room temp before feeding them to your dog buddy.</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com1tag:blogger.com,1999:blog-6475576599309885627.post-77527247211111578912010-12-21T23:17:00.000+01:002010-12-21T23:17:15.586+01:00Arroz Con Pollo Verde<i>A Peruvian dish, this 'green rice with chicken' is a knock-out for flavour. My husband request this dish regularly and three of my four children love it; the youngest, is the exception, I caught her holding her nose as she ate it for dinner last night.</i><br />
<i>There is a synergy that comes when cumin and fresh cilantro (called coriander in Europe) are brought together. This dish makes great left-overs, too.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwyRQJUCYPRUT-88jVZKBBwYY7Z6pefwUjsX0t4HsmDmaIAi19OPNob2-E8mhyphenhyphenA8DaojdwuQPPw5UqH3XJe-SQ3itQNJacJzurfsZyhe8F-SmeBIFjKgcGlMWXU4KTcfiX7r2lXG4LcE/s1600/IMG_7362.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwyRQJUCYPRUT-88jVZKBBwYY7Z6pefwUjsX0t4HsmDmaIAi19OPNob2-E8mhyphenhyphenA8DaojdwuQPPw5UqH3XJe-SQ3itQNJacJzurfsZyhe8F-SmeBIFjKgcGlMWXU4KTcfiX7r2lXG4LcE/s320/IMG_7362.JPG" width="320" /></a></div>1 large bunch cilantro (2 packets fresh coriander in the UK/Europe), most stems removed<br />
1/4 cup water<br />
2 tablespoons olive oil<br />
1 large green bell pepper, chopped<br />
1 medium yellow onion, chopped<br />
4 cloves garlic, minced<br />
1 and 1/2 pounds boneless, skinless chicken thighs, cut into 1" chunks<br />
2 cups long grain rice<br />
4 cups chicken stock<br />
2 teaspoons cumin powder<br />
1 large potato, peeled and cubed<br />
1 cup fresh green beans, trimmed and cut into 1/4s<br />
1 cup frozen (or fresh) green peas<br />
Salt to taste<br />
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1) Whiz the fresh cilantro/coriander with the water in a food processor, to make a 'sauce'-- you should have 1/2 cup. Set aside.<br />
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2) Over medium-high heat, saute the green pepper, onion and garlic in the olive oil, until soft. Add in the chicken and continue to cook for just a minute or two, then add in the rice, stir well, then pour in the chicken broth, stir, add the cumin, stir, then the potato, stir.<br />
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3) Cover the pot and bring to a simmer, then reduce the heat to medium-low and gently cook the arroz con pollo until the liquid is almost absorbed-- about 20 minutes-- then add in the green beans, frozen peas and cilantro/coriander sauce, stir and cover again. Cook for 15-25 minutes longer, over medium-low heat. When the liquid is absorbed and the rice is tender, the dish is ready. Taste and add salt (I also add cayenne pepper). Serve at once.<br />
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<i>Serves 8</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com1tag:blogger.com,1999:blog-6475576599309885627.post-56852513770739099042010-12-15T19:39:00.001+01:002010-12-15T19:41:22.195+01:00Pizza Party Bread<i>This is such a fun party food! And it is really good, too-- so good, in fact, that my family ate it last night before I could take a picture to share with you. Sorry. It's also a very versatile dish; here I make the party bread with pizza ingredients, but it could easily be made more grown-up and vegetarian by using blue cheese instead of mozzarella and omitting the pepperoni and sauce.</i><br />
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1 round loaf, crusty bread<br />
1/2 stick butter, softened<br />
3 pencil thin green onions, chopped<br />
1/8 teaspoon garlic powder<br />
1/4 to 1/2 cup grated Parmesan<br />
2 ounces/55 grams pepperoni, chopped (optional)<br />
4 ounces/110 grams shredded mozzarella<br />
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Pizza sauce<br />
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1) Preheat oven to 350F/175C degrees. Slice the bread loaf in 1 inch slices, stopping slicing 1 inch from the bottom of the loaf (do NOT slice through), then turn the loaf and slice the same way, making cubes (again, not slicing completely through).<br />
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2) Mix the butter with the green onions, garlic powder and Parmesan and spread in between the cubes (using hands works best). Now carefully shove the pepperoni pieces in there, as well, followed by the mozzarella-- although it is good to leave some of the mozzarella cheese on top, too. Tent the stuffed loaf with foil, so that the foil is not touching the top of the loaf (otherwise the cheese will stick to it). Bake like this on a baking tray for 30 minutes, then raise the temperature to 375F/190C, remove the foil and continue to bake for 15 minutes more, or until the cheese on top is golden.<br />
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<i>Serve hot-- people simply pull cubes from the loaf and dip into warm pizza sauce.</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com0tag:blogger.com,1999:blog-6475576599309885627.post-77307331834502745882010-12-10T17:56:00.001+01:002010-12-10T17:58:30.351+01:00Weekend Salmon Burgers<i>These are so quick to throw together, they could easily be a week-night dinner, but I like the celebratory feel of calling them 'weekend' fare. Super healthy and a favorite for kids as well as adults.</i><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtveUWO7OORUKIwZYNq4RsVbNXU9OikNqnTrRk9G4Q2io1kNpIItkjKw44rMya0SHixyVp04zf4wEO_UeX0SA8XlcPIGIBOjbiXf4ptA7Dv6E-taHvf93V1rWjwtP9s-p-2JkaCbtumQ/s1600/IMG_7251.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtveUWO7OORUKIwZYNq4RsVbNXU9OikNqnTrRk9G4Q2io1kNpIItkjKw44rMya0SHixyVp04zf4wEO_UeX0SA8XlcPIGIBOjbiXf4ptA7Dv6E-taHvf93V1rWjwtP9s-p-2JkaCbtumQ/s320/IMG_7251.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burger before cooking</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5i7VvKIhws-Xep-EVqM-wjMKDUxMYnob62kYtDut0VHXdnw5AG_EM_95JsnLUqM8FzxXla4VxnPr_t-6ZHgImoLW69zCxrGdqBMFcq6saG0NaKA7Gz-xanuOdQacLY79zrt2f_sYu0E/s1600/IMG_7252.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5i7VvKIhws-Xep-EVqM-wjMKDUxMYnob62kYtDut0VHXdnw5AG_EM_95JsnLUqM8FzxXla4VxnPr_t-6ZHgImoLW69zCxrGdqBMFcq6saG0NaKA7Gz-xanuOdQacLY79zrt2f_sYu0E/s320/IMG_7252.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remarkably juicy-- so tasty</td></tr>
</tbody></table>1 small shallot, minced<br />
Handful of fresh, chopped cilantro or parsley<br />
24 ounces (680 grams) fresh salmon filet (skinless), roughly chopped<br />
3 ounces (85 grams) cold smoked salmon, roughly chopped<br />
1 egg<br />
1 teaspoon Dijon mustard<br />
Pinch of salt<br />
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1) Place the shallot and cilantro or parsley into the work bowl if a food processor-- pulse until finely chopped. Now add in the fresh salmon and smoked salmon, pulse until just chopped-- not a paste. Remove to a bowl.<br />
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2) Whisk the egg with the Dijon mustard, and pour into the bowl with the fish, stir well to completely combine, cover and set in the fridge for at least 30 minutes (up to the night before).<br />
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3) When you are ready to saute, grab the fish mix and stir, shape into 4 burgers. Get a griddle or large saute pan good and hot over medium heat. Spray the pan with non-stick spray or drizzle in oil, lightly salt the burgers and place in the pan to cook, without moving until golden brown on one side, about 4 minutes. Spray the top with more non-stick spray (or oil), salt and carefully flip over-- cook until some white proteins are released from the burger and the other side is golden, about 2-3 minutes longer. Serve at once on Kaiser rolls with lettuce, mayo, etc.<br />
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<i>Makes 4 burgers</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com1tag:blogger.com,1999:blog-6475576599309885627.post-48797644130538008662010-12-08T15:38:00.000+01:002010-12-08T15:38:01.020+01:00Hearty Cous Cous<i>I used Israeli cous cous (larger than Moroccan cous cous), but any type cous cous would work, as would quinoa or even barley. No fat and high in protein and fiber, this makes a healthy, tasty side dish.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnIe7AZxbY3vxe-UreQZuUCYpShx61N-Q600n6JvcUnrGJZGNPO8KeLnLb_cy7W7txC1NYJcxavhyLsR-MMJASlUCMNf9sL094YuN94DuVkYRaXDqs_D8GosbB2KAHRAOEBrCRhHATD_g/s1600/IMG_7249.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnIe7AZxbY3vxe-UreQZuUCYpShx61N-Q600n6JvcUnrGJZGNPO8KeLnLb_cy7W7txC1NYJcxavhyLsR-MMJASlUCMNf9sL094YuN94DuVkYRaXDqs_D8GosbB2KAHRAOEBrCRhHATD_g/s320/IMG_7249.JPG" width="320" /></a></div><br />
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1 and 1/2 cups dry Cous cous, or specialty grain<br />
Beef, chicken or vegetable stock (follow package directions for quantity)<br />
3 green onions, sliced<br />
1 can pinto beans, drained<br />
1/2 cup toasted pine nuts<br />
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Cook cous cous or grain according to package directions, replacing the water with stock. 2 minutes before the cous cous is done, toss in the green onions, beans and pine nuts, stir, cover and allow to finish cooking. Serve at once.<br />
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Makes 4-6 servingsJennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com0tag:blogger.com,1999:blog-6475576599309885627.post-66302763556438891242010-11-23T18:53:00.002+01:002010-11-23T18:55:51.394+01:00Dinner for the night after Thanksgiving<i>This deceptively easy. Just the ticket for the day after Thanksgiving chaos.</i><br />
1 tablespoon olive oil<br />
1 medium, yellow onion, chopped<br />
8 ounces (220 grams) Jerusalem artichokes/Sunchokes-- peeled and chopped<br />
2 cups (2 big handfuls) shredded left-over turkey (or chicken)<br />
Sea salt, black pepper<br />
Dry oregano<br />
1/2 pint (8 oz/220 mls) cream<br />
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1 pound dried pasta<br />
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<i>Have a very large pot of salted water boiling. When you place the pasta in to boil, begin the sauce.</i><br />
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1) Pour the olive oil into a large saute pan, set over medium high heat and add in the onions. Saute until soft, then throw in the Jerusalem artichokes and continue to saute for a minute or two longer.<br />
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2) Now chuck in the shredded turkey or chicken, season with salt and a few hefty pinches of oregano. Toss. Pour in the cream and bring to a simmer, allow it to reduce, simmering as the pasta continues to cook.<br />
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3) Just before the pasta is cooked, scoop out one or two ladles of cooking water (depending on the size of the ladle) and pour it into the sauce, stir to incorporate. Taste again and add more salt, oregano or black pepper. Drain the pasta well and toss with the sauce. Serve with Parmesan.<br />
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<i>Serves 6</i>JennyBhttp://www.blogger.com/profile/18116713658627280757noreply@blogger.com0