tag:blogger.com,1999:blog-44882233976469446812024-02-02T01:09:58.349-08:00fiddelloSit down, Shut up, and Eat... and oh yeah, I love you more than you know.Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.comBlogger181125tag:blogger.com,1999:blog-4488223397646944681.post-13962134155231549782015-02-23T08:11:00.000-08:002015-02-23T08:11:45.681-08:00Baked Spinach and Wild Mushroom Omelette <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLVnpnIPVllEaP0yk9YwfroKrkJAeiFG2E1lPDT10Kd4BpwnpDikLqJ1-rKy8Nb5pt6Z61Kk5owh8PGzK2ylAw__2LF9uUXyOhAxKwAwxOeQAbi2TpVNcCyOoGZnYHjg6iSH5zXHnXxbE/s1600/spinacy+omlette.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLVnpnIPVllEaP0yk9YwfroKrkJAeiFG2E1lPDT10Kd4BpwnpDikLqJ1-rKy8Nb5pt6Z61Kk5owh8PGzK2ylAw__2LF9uUXyOhAxKwAwxOeQAbi2TpVNcCyOoGZnYHjg6iSH5zXHnXxbE/s1600/spinacy+omlette.jpeg" height="400" width="267" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This is a quick and easy and super healthy breakfast. You can mix this in minutes and then let it bake. It is great for a crowd or you can cut it up and save it for your work week breakfasts. I use the frozen veggies from Trader Joe's. They are delicious and affordable... no cutting required :) Happy me. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I have been trying to eat more vegetables for breakfast. I have not quite gotten there unless it is cooked with eggs and or bacon... but alas, no one is perfect. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you need: </span></h4>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 teaspoons of olive oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 32 oz bag of frozen spinach, thawed and drained<o:p></o:p></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 12oz bag of frozen wild mushroom medley, thawed </span><div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8 eggs<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salt and pepper<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you do: </span></h4>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Cook your veggies: Heat a large saucepan on medium high heat, heat olive oil, and add the veggies. Season with salt and pepper. Cook for about 10 minutes to concentrate the flavors and cook off most of the frozen waters... </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Crack and mix your eggs: In a large bowl crack and mix up your eggs, season with salt and peppa. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Preheat and prepare: Preheat your oven to 350 degrees F. In a 9X13 baking dish, spray with nonstick or olive oil. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Make your Omlette: place your cooked veggies, stir over your eggs. Mix in as best you can. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Bake for about 30-40 minutes. Test the center is cooked and the edges pull away from the side. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Serve for breakfast... or cut up and place in your super cool tupperware for a Working Mommy on the Go meal... </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As always, much love, many blessings, and go Mommies!</span></div>
Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-86652097864255086682015-02-23T07:29:00.000-08:002015-02-23T07:29:10.353-08:00Make-Ahead Baked Ziti <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaiOANBXtg27HJV7Ci_voUdcHVhKq7mN4d3j3Ce0mLkmSrqHixwWoWL0IuvDQ90Zhgy6ffMBg3F_VfpBAfe04lyNhuXxjrOQkgyMuxDgTWWcakLFnJ8yG5k9PvBTc0_38AJkXPPALIl0u/s1600/baked+ziti.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcaiOANBXtg27HJV7Ci_voUdcHVhKq7mN4d3j3Ce0mLkmSrqHixwWoWL0IuvDQ90Zhgy6ffMBg3F_VfpBAfe04lyNhuXxjrOQkgyMuxDgTWWcakLFnJ8yG5k9PvBTc0_38AJkXPPALIl0u/s1600/baked+ziti.jpeg" height="320" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So you gotta feed a lot of people, they can be picky eaters, it is a work day... My answer Baked Ziti. My mom makes this dish for every holiday, and she tops it with a Bechamel sauce. I did not do the topping... alas, I am a loser. No, I am not a looser because I make a rocking Bolgnese sauce with here is the kicker fresh rosemary. What is great about this dish is you can make it the night before and store it in the fridge and just pull it out an hour before dinner. The cook times will vary... </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Baked Ziti Room Temperature: 400 F 45 mins </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">(covered with foil, uncover the last 15 minutes) </span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Baked Ziti Fridge Cold: 400 F 1 hour and </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">45 mins</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> (covered with foil, uncover the last 15 minutes) </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Baked Ziti Frozen: 400 F 2 hours </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">and </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">45 mins</span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> (</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">covered with foil, uncover the last 15 minutes) </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pound (16 oz) of ground beef<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 cloves of garlic<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 Tablespoons of tomato paste<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup of Parmesan cheese<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pound of ziti cooked just under al dente <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup of reserved pasta cooking liquid <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you do: </span></h4>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Prep the ingredients: wash all of the produce. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Get out your equipment: put a large pot of salted water to
boil the pasta. Plug in your food processor. Get your trusty knife and cutting
board. Put a colander in the sinkGet a large saucepan with 2 teaspoons of olive
oil on medium heat. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Prep your aromatics: Peel the onion and the carrot. Rough
chop the onion, carrots and celery. Place in your food processor to do a small
dice. Put in your hot sauce pan with the olive oil. Smash the garlic and peel the paper off. Place
in a food processor. Add to your hot
pan. Season with salt and pepper. <o:p></o:p></span></div>
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it is dark burgundy <o:p></o:p></span></div>
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the heat. Add half the Parmesan. Stir. Season
with salt and pepper. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Make your pasta: add your pasta to your big pot of and cook
for two minutes less than the package directs. <o:p></o:p></span></div>
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drain the pasta in the colander<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Prep your baking dish: Add your sauce to your baking dish.
Add the almost cooked pasta. Add enough of the pasta cooking water to make the
dish have a saucy but not watery consistency. Top with the rest of the Parmesan cheese. <o:p></o:p></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">9. Freeze, fridge or cook: Now if you are smart and making this
bake ahead of time, now is the time to cover it with foil and put it in the
fridge or freezer. If you are lazy lady like me, pop it in the oven until the
dish comes together and the top is crispy. 400 degrees for about 30 minutes.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I served this dish to my in-laws for the first night in town
with a Caesar salad and nice Super Toscana wine. </span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As always, much love, many blessings, and happy baking!</span></div>
Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-82019819750735880882015-02-23T07:03:00.001-08:002015-02-23T07:03:30.405-08:00Paleo Nanner Bread (Gluten Free Banana Bread) <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDEp6houWhl34rF2PeLH5Z-Ye84TyB-S1MgWK9rEut5OO1mRCSGZUUW4KEHdwT05yhxFtDXPh9sKD4s79R1nhsRh5mCW61Q4b0FY0Q2XB4se6UhpPK-JZ7-RJ3dnacnUQlkbXNs1f3BBU/s1600/paleo+nanner+bread.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDEp6houWhl34rF2PeLH5Z-Ye84TyB-S1MgWK9rEut5OO1mRCSGZUUW4KEHdwT05yhxFtDXPh9sKD4s79R1nhsRh5mCW61Q4b0FY0Q2XB4se6UhpPK-JZ7-RJ3dnacnUQlkbXNs1f3BBU/s1600/paleo+nanner+bread.jpeg" height="320" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I heart nanner bread, always did, always will. It was one of the few treats my mom would make us from scratch. No kidding, I thought making a pie was taking it out of the freezer and baking it. To this day, my mom will say, "I baked a pie." She did bake it, she just didn't make it. Enough my ridiculousness. I love nanner bread, but being paleo... gluten and dairy not so much. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So, here is the recipe I now love that I <a href="http://www.ambitiouskitchen.com/2015/01/chocolate-chip-coconut-flour-banana-bread-gluten-free-paleo/" target="_blank">swiped off the internet</a>. I will say, it took me a lot longer to bake. I also used frozen bananas. You may ask, why do you have frozen bananas? Here is the answer, I am the mother of a toddler and when your precious angel asks you for a banana you give it to them, knowing that they will smell it and at best rub it on their lips before they hand it to you. If you are lucky, if you are unlucky they will try and hide the banana underneath the couch. Mothers be vigilant!You find the banana and wash it off, put in your freezer for a smoothie or banana bread... or <a href="http://ohsheglows.com/categories/recipes-2/dessert-2/dessert-ice-cream-banana-soft-serve/" target="_blank">vegan banana "ice cream." </a></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This is a good recipe for a couple of reasons. It tastes delicious, the texture is not 100% like the gluten rendition, but what is? This recipe doesn't require a whole bunch of difficult to procure ingredients, and it is el cheapo... not mucho moneys. I was eating a piece of this bread while I was typing this, and now it is gone. I am sad... Ok, recipe... </span></div>
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 ripe bananas, or frozen from a bag </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tablespoon honey</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup almond butter</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tablespoons coconut oil</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 eggs</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup coconut flour</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 teaspoon baking soda</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 teaspoon baking powder</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 teaspoon cinnamon</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup dark chocolate chips</span></li>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat your oven to 350 degrees F</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Prepare a loaf pan, mine is (8x4) spray with coconut oil or olive oil, and line with parchment paper</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Bust out your big food processor (Cuisinart, food prep, whatever you call it) </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Unplug your heart glow lights, and plug in your food prep. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Chuck in your bananas, honey,
vanilla, almond butter, coconut oil and eggs and blitz until smooth and creamy. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Add your dry ingredients: coconut flour, baking soda, baking
powder, cinnamon and salt; blitz again until smooth and creamy </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Take your bowl off the machine and add the dark chocolate chips. Smoodge about with your spatula to incorporate. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Spatula your batter into your baking pan with magic paper (parchment paper) </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">9. Bake for 35 minutes or until a tester comes out clean. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">10. Eat, with coffee, and feel like you too can once again enjoy carbs with the blissful ignorance of pre 2011. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I even gave this to my toddler as "chocolate cake." He loved it, it was his treat for dinner last night. I on the other hand have added it to my breakfast box for the week. It is delish, no lie. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As always, much love, many blessings and happy baking! </span></div>
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<br />Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com3tag:blogger.com,1999:blog-4488223397646944681.post-23690604582825395652015-02-18T14:30:00.001-08:002015-02-18T14:30:43.164-08:00Black Bean Brownies, Gluten Free <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDYc5rd1YtVResSbuTmiBBHis-0C3GEix0Fwov9jhhTS8VcJiI8gE4-19agKn_N2QpAwRjGnVcTxHPFMrRZP40zFJQxC8kxy0HatDgvjW4i7Pfz2sEDlJ8H1ytrN6VtNkjIfCFIVnt1hs/s1600/black+bean+brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDYc5rd1YtVResSbuTmiBBHis-0C3GEix0Fwov9jhhTS8VcJiI8gE4-19agKn_N2QpAwRjGnVcTxHPFMrRZP40zFJQxC8kxy0HatDgvjW4i7Pfz2sEDlJ8H1ytrN6VtNkjIfCFIVnt1hs/s1600/black+bean+brownies.jpg" height="400" width="365" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Yup, your eyes do not deceive you... black bean, gluten free brownies. Before you click away, I promise they taste just as good as regular brownies. The only difference is these are gluten free and have less fat and more protein. They are great as a treat in the afternoon with cup of decaf coffee... absolutely delish! This recipe is adapted from <a href="http://www.skinnytaste.com/2014/02/amazing-flour-less-brownies.html" target="_blank">Skinny Taste</a>. Gina you are awesome. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you need: </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 (14 oz) canned organic black beans, rinsed and drained<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 large eggs<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup cocoa powder<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 cup sugar<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 teaspoon of salt </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 teaspoon of vanilla extract</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 teaspoon avocado oil<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tablespoon local grass-fed milk </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 teaspoon balsamic vinegar<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 teaspoon baking powder<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 teaspoon baking soda<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 teaspoon of instant coffee<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup mini chocolate chips, divided in half (Toll House)<o:p></o:p></span></div>
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What you do:<br />
<br />1. Crank it, preheat the oven to 350° F</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Spray a 9 x 9-inch square baking
pan with non-stick spray and line with parchment paper, leave tails on each side so you can pull it out</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Rinse and drain your black beans</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Fling all of your ingredients into your food processor save 1/2 cup of chocolate chips</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Pulse the food processor until you have a perfectly mixed brownie batter</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Spread into prepared pan</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Sprinkle your reserved chocolate chips</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Bake for 25-30 minutes, check with a skewer, it will be a bit fudgey </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">9. Cool on a wire rack</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">10. Eat greedily... I mean with restraint, I mean give half to your friends so you don't the whole batch in one day. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Enjoy! </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As always, much love, many blessings, and happy baking!</span></div>
Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-4808050818800690302015-02-18T14:18:00.000-08:002015-02-18T14:18:14.711-08:00Roasted Beets <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLv2sDfFCZCWeA5N1B-k23m4bFxA-o55YUdz_Fo48RfmUHST_iSwh6PdMchxe8eIyTfKl4qdlzWWEMj5ahnPlpoPCrDVDy6sqJKLstyzduJk3l3pbYBjI5WKFLgQeo2t-7W43CIvLweY6/s1600/roasted+beets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLv2sDfFCZCWeA5N1B-k23m4bFxA-o55YUdz_Fo48RfmUHST_iSwh6PdMchxe8eIyTfKl4qdlzWWEMj5ahnPlpoPCrDVDy6sqJKLstyzduJk3l3pbYBjI5WKFLgQeo2t-7W43CIvLweY6/s1600/roasted+beets.jpg" height="400" width="300" /></a></div>
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Roasted beets, this is less of recipe and more of request. Please try roasted beets they are absolutely delicious. Forget what you had as a child and try these. Think of it as a sweet, savory, easy vegetable side dish. </div>
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What you need: </div>
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6 beets with tops trimmed</div>
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foil</div>
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salt, pepper, and olive oil to serve</div>
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What you do: </div>
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1. Pre-heat your oven to 400 degrees F</div>
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2. Wash and dry your beets</div>
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3. Wrap in foil </div>
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4. Bake for about an hour, pierce with a fork to make sure they are done</div>
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5. When cool enough to handle rinse them under running water and rub the skins off. </div>
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6. Quarter and serve with salt, pepper, and olive oil</div>
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As always, much love, many blessings, and happy baking. </div>
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<br />Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-90020763808927168012015-02-18T14:11:00.001-08:002015-02-18T14:11:40.178-08:00Sweet Potato and Cauliflower Vadouvan Curry <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhsO2n3sOO9wOsFydJAk0ifb6TTuHshpShtlVMSd-yPysfvgj2abEqSQ0O7EcpWyBUen4FYqJs5fWxIPejMTmCt_Wk_EpyAtqCLeB0BS8NhwXpynuq85a0m2nDRNYKG0ox8ETalKZz0zR/s1600/Sweet+Potato+and+Cauliflower+Curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhsO2n3sOO9wOsFydJAk0ifb6TTuHshpShtlVMSd-yPysfvgj2abEqSQ0O7EcpWyBUen4FYqJs5fWxIPejMTmCt_Wk_EpyAtqCLeB0BS8NhwXpynuq85a0m2nDRNYKG0ox8ETalKZz0zR/s1600/Sweet+Potato+and+Cauliflower+Curry.jpg" height="293" width="400" /></a></div>
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If you are looking for a easy comfort food you can make your crock pot and it will warm you up on chilly February days, look no further. Sweet potato and cauliflower curry is delish, filling, and super healthy.<br />
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What you need:<br />
4 medium sized sweet potatoes, about 2 pounds, peeled and quartered<br />
1 large head of cauliflower, washed and cut into florets<br />
2 large onions, peeled and diced<br />
4 cloves of garlic, minced<br />
4 cups of vegetable stock<br />
1 can of coconut milk<br />
3 tablespoons of curry powder ( I love Vadouvan also known as French Masala)<br />
salt and pepper to taste<br />
red pepper to taste<br />
sliced almonds and quinoa to serve<br />
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What you:<br />
1. Wash and dry your produce.<br />
2. Peel and chop your produce.<br />
3. Add all of your ingredients to your crock pot (set to high if you 4 hours, or low if you have 8 hours).<br />
4. Serve with quinoa and sliced almonds on top as a garnish.<br />
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Enjoy, as always much love, many blessings and happy crock potting. <br />
<br />
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<br />Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com1tag:blogger.com,1999:blog-4488223397646944681.post-46890609665845887482015-02-18T13:47:00.002-08:002015-02-18T13:47:42.418-08:00Rasberry and Cream Cheese King Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk39IPT0RdT00h-dBNgip0Z8epn8Il6ZA4cd-6bPjloBZTCJQsivJDreS_7eWUghRBNuPBzc1XhpxnmaTl3oPSUwyAbVIZX-QiEHT7x_aOoApwR55xnxZ9ZypY4r4qXEjo51jFZGt1TYMw/s1600/king+cake.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk39IPT0RdT00h-dBNgip0Z8epn8Il6ZA4cd-6bPjloBZTCJQsivJDreS_7eWUghRBNuPBzc1XhpxnmaTl3oPSUwyAbVIZX-QiEHT7x_aOoApwR55xnxZ9ZypY4r4qXEjo51jFZGt1TYMw/s1600/king+cake.jpeg" height="400" width="400" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Oh how I do love you King Cake. This is a conglomeration of Emeril's recipe and some of my experience in making cinnamon rolls. I am proud to be a Virginian, but sometimes, sometimes my heart is in NOLA. </span></div>
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you need: </span></h3>
<h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Dough: </span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 cups of flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup of white sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 package of rapid rise yeast</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 teaspoon of salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 large eggs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 Tablespoons of butter</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 cup of buttermilk</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Nonstick spray like "Pam" </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Filling: </span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 (8oz) package of cream cheese softened</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup of seedless raspberry jam </span><br />
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<h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Egg wash: </span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 egg</span><br />
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<h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Decoration:</span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 plastic baby </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup of powdered sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 teaspoons of water (or so) </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sprinkles in green, gold, and purple </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you do: </span></h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Mix the flour, sugar, yeast, and salt together in your standing mixer's mixing bowl. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. In a medium bowl whisk the eggs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. In a small sauce pan melt the butter, take off the heat and add the buttermilk. Mix the together and then slowly add to the eggs while mixing. (Scrambled eggs= bad)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. With your mixer fitted with dough hook slowly add the wet ingredients to the dry ingredients in the bowl. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Fit the dough hook and let her go, kneading the dough until it comes away from the sides of the bowl. If it is still too sticky add a little flour, a Tablespoon at a time. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Once you have a smooth, elastic dough, clean the bowl you whipped the eggs in. Spray the clean bowl with nonstick spray and place the dough in the bowl. Cover tightly with plastic wrap and allow to rise in a warm dry place for an hour or so. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Once the dough has doubled in size, flour a large cutting board or parchment paper. Shape the dough using your hands and rolling pin to a large rectangle about 10 inches by 30 inches. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Spread the cream cheese all over the dough leaving an inch or so on one of the long sides. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">9. Cover the cream cheese spread with the raspberry jam, again leaving an inch naked on the long side. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">10. Starting on the long side covered in cream cheese and jam, gentley lift and curl the edge on to the jam side, you are going to make a jelly roll. Continue to roll and lift until you have an inch left, the part that doesn't have any jam or cheese. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">11. Whisk and egg in a small bowl and with a pastry brush lightly brush some egg along the naked edge of the long side. Pinch the seam closed with your fingers. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">12. On a large rimmed baking sheet covered in parchment paper place the long jelly roll, join the edges and pinch together to make a circle. Cover in plastic wrap and leave to rise for about an hour. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">13. Preheat the oven to 350 degrees F or 175 degrees C. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">14. Once risen, cover in a light layer of egg wash using a pastry brush. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">15. Bake 30 to 40 minutes testing with a skewer or toothpick to make sure the dough is cooked through. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">14. Let cool completely. Cut a small slit in the bottom of the cake and insert your small plastic baby. Place the cooled cake on your serving dish. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">15. Mix the powdered sugar and a teaspoon of water at time until you have a glaze at the consistency you want. I like it to run but very slowly. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">16. Decorate with your colored sprinkles. You may have to decorate with the sprinkles again before you serve it, if your glaze is runny and the sprinkle melt into it. Its ok if it does, it just makes the color more vibrant. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Enjoy! Serve with chicory coffee or hurricanes. Make jokes about your friend who get's the baby. They have to make the cake next year. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As always, much love, many blessings, and happy baking! </span><br />
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<br />Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-74388541337615736422015-02-18T12:53:00.001-08:002015-02-18T12:53:36.677-08:00Crockpot Jambalaya on the Bayou <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7202Nsbm-DrmTK4qBpPbgSsIoFvjtemRyV7wUnCQgVxD7oqEIvGI1Qt60m7qinVAuahCAS_yUbqZzrTeh6QJ6pN0Wz8BU6C58D4RB1dByPmnWaUkYi8qT2Pp0iUWh7w68j39oac9LlPg/s1600/jambalaya.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7202Nsbm-DrmTK4qBpPbgSsIoFvjtemRyV7wUnCQgVxD7oqEIvGI1Qt60m7qinVAuahCAS_yUbqZzrTeh6QJ6pN0Wz8BU6C58D4RB1dByPmnWaUkYi8qT2Pp0iUWh7w68j39oac9LlPg/s1600/jambalaya.jpeg" height="320" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So we had a bit of dinner party for Mardi Gras. It started out as a quiet dinner, but then with Hurricanes got louder, and funnier, and the next thing we know, it was 2 AM. Yup... I was worthless the next day. But I learned one important thing, what you serve at a dinner party doesn't matter as much as the fun friends you invite. I have a passion for good food so here is my Jambalaya recipe adapted from Emeril! This recipe feeds 8 hungry friends. </span><br />
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<h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you need: </span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 chopped Spanish onions large</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 chopped green peppers</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 chopped celery stocks</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 minced garlic cloves</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large can of chopped tomatoes with juice</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 cups of chicken stock</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 bay leaves</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 Tablespoons of Cajun Seasoning (I use Slap ya Mama)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tablespoon of Worcester Sauce</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tablespoon of Crystal Hot Sauce</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Tablespoon of Balsamic Vinegar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">pepper </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8 links of Andouille Sausage, smoked </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 chicken shredded, cooked </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pound of cleaned, deveined shrimp, raw</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For serving: </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 cups of cooked rice on the side </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Chopped fresh parsley</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Crystal Hot Sauce</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Hurricanes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">King Cake </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Hilarious Friends</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Great music</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/RoX1TDbmfNc" width="420"></iframe></span><br />
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<h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you do: </span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Wash and chop all of your produce (onions, peppers, celery, garlic) and chuck it in a crock pot set on high if you 4 hours or low if you eight. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Add all of your juices (tomatoes and chicken stock)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Now tip in your seasoning (Cajun, Worcester, crystal, vinegar, salt, pepper)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Cover it loosely with foil and let it cook. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. 30 minutes before serving tip in the meats (sausage, chicken) </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. 10 minutes before serving add the shrimpeys (RAW)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Serve it up... </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Enjoy with great friends, great music, plenty of Hurricanes and have a ball. Lots of love, many blessings, and <span style="background-color: white; color: #2c353c; line-height: 22.3999996185303px;">Laissez les bons temps rouler!</span></span><br />
<br />Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-46195561352814156422014-09-11T04:54:00.000-07:002014-09-11T04:54:39.671-07:00Moist Zucchini Bread, Gluten and Dairy Free <div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;">After a lifetime of being heavy and trying different diets, I think, I hope, I have my fingers crossed I think I found one that works for my body type. Everybody is different, but I have been eating a paleo diet for a little over a month, with an emphasis on local organic vegetables, and I feel great. I haven't lost a ton of weight, only seven pounds, but I feel amazing. My runs are the best they have ever been, my energy level is way high, and I sleep without sleeping pills. It is kind of mind blowing, #mindblown. So, I haven't really been blogging because to be honest, I am still getting the hang of this new way of cooking. But I tried this zucchini bread, and it is pretty awesome. So, here you go... </span></span></div>
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<h4>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;">What you need: </span></span></h4>
<span style="color: #444444;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><br /></span></div>
1/2 cup coconut flour </span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;">3/4 teaspoon baking soda</span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;">1/2 </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;">teaspoon </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"> salt</span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;">1 Tablespoon cinnamon</span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;">½ </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;">teaspoon </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;">nutmeg</span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;">4 eggs </span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;">3 </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;">Tablespoon</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"> maple syrup</span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;">1 small to medium zucchini, shredded finely</span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;">1 ripe banana, smashed</span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;">1 </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;">Tablespoon</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"> coconut oil</span><br /><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;">1/2 cup pecans or hazelnuts</span></span><div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;"><br /></span></span></div>
<h4>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;">What you do: </span></span></h4>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;"><br /></span></span></div>
<div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;">1. Preheat your oven to 350 degrees </span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;">2. Grease a loaf pan with coconut oil</span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;">3. Mix together all the dry ingredients, and set aside</span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;">4. In a standing mixer or another bowl mix together all the wet ingredients including the shredded zucchini and banana. </span></span></div>
<div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;">5. Mix the dry into the wet ingredients, and stir to combine. </span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;">6. Fold in the nuts</span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;">7. Pour into your prepared loaf pan</span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;">8. Bake for about 45 minutes, but test it with a toothpick</span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;">9. Let cool </span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;">10. Enjoy with outside with coffee for breakfast taking in the last few inhales of sweet Indian Summer </span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #444444;"><br /></span></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 20px;">As always, much love, many blessings, and happy baking!</span></span></div>
Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com1tag:blogger.com,1999:blog-4488223397646944681.post-16661380240505278902014-07-31T05:35:00.001-07:002014-07-31T05:35:43.412-07:00Stuffed Cheesy Sausage Heirloom Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvtfo48cynhqOpLnHEZ-O8hzsgP1cGZ1F0j3X8ZRqak46xGzkBV6OxhyIKBLpaxPVQbfjajcTKxWhOiZkyLSXfv2NcQVhDLSfFVgLymjDfXLknpvOtXp2I0cWyHZhwcaYKBoezwPP9z74/s1600/photo+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvtfo48cynhqOpLnHEZ-O8hzsgP1cGZ1F0j3X8ZRqak46xGzkBV6OxhyIKBLpaxPVQbfjajcTKxWhOiZkyLSXfv2NcQVhDLSfFVgLymjDfXLknpvOtXp2I0cWyHZhwcaYKBoezwPP9z74/s1600/photo+(2).JPG" height="400" width="400" /></a></div>
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I love stuffed vegetables. I think it is an Egyptian thing. We stuff anything, grape leaves, tomatoes, cabbage, eggplant, and everything stuffed is called "mashi." It is surprising how many traditional Egyptian dishes have Southern twins. This is one of them. I have put my own twist on it. I will also take this moment to brag about my garden of heirloom tomatoes, which adore. I found the Virginia Heirloom Tomato Seeds the <a href="http://www.southernexposure.com/" target="_blank">Southern Exposure Seed Exchange</a>, which may be my favorite website of all time. I digress. Back to the maters, because they won't cook and eat themselves. </span><br />
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<h4>
<span style="background-color: white; color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you need: </span></h4>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: #444444;">4 large tomatoes </span></span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 pound lean sausage</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 medium onion diced</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 celery stocks diced</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">sprinkle of Slap yo Mama Creole Seasoning</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">a dash of cayenne </span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 teaspoon of balsamic or red wine vinegar </span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper to taste</span><br />
<span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4 slices of cheese, any kind you like I used Muenster because that is what I had</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
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<h4>
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you do: </span></h4>
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat the oven to 400 F</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Slice the tops of the tomatoes and keep them (they will be lovely little hats later) </span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Using a spoon gently take out the tomato innards and put into a bowl. </span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Cook up in a hot cast iron skillet the onions, celery, seasonings (and the sausage unless it is cooked already)</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5.Mix the tomato guts, sausage, most of the basil, cayenne, balsamic vinegar, and salt and pepper in a bowl </span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Fill the tomatoes with the sausage mixture</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Top each tomato with a slice of cheese and the little tomato hat</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Cook for 20 minutes or in my case how long it takes me to sing my little one to sleep </span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">9. Serve with a smile on your face and love in your heart and a big glass of Chianti</span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As always, much love, many blessings and happy garden to tabling! </span><br />
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<br />Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-87369051878040237482014-05-15T07:40:00.001-07:002014-05-15T07:40:34.127-07:00Cucumber, celery, apple and lemon juice <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyodE-gBkqoQ_RQomPFO8iRhTtUSH7g5AMOqKJ8p2cmCLLQ7Qlu0MFRasyBgDT69YiYC_rP7XCq0WT8gP1XrrLI5IZqMQUlyHhKBqvMWc0JK_YmP1DKE9Xqxo72g2tOPUTZbF-ezp85ZS/s1600/Sandy+and+Leslie+101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyodE-gBkqoQ_RQomPFO8iRhTtUSH7g5AMOqKJ8p2cmCLLQ7Qlu0MFRasyBgDT69YiYC_rP7XCq0WT8gP1XrrLI5IZqMQUlyHhKBqvMWc0JK_YmP1DKE9Xqxo72g2tOPUTZbF-ezp85ZS/s1600/Sandy+and+Leslie+101.JPG" height="320" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">This is by far my favorite juice. According to some of the juicing blogs I frequent cucumber has a cooling effect, very desirable in the hot Virginia blackberry summer. I also read that celery is a known stress reliever, clearly a status sought by all working moms. So hear goes, this recipe makes a quart. I make it on Sunday afternoons and then keep it in a jar for as long it lasts, usually a day or two for me. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">What you need: </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 large english cucumber, washed </span><br />
<span style="font-family: Verdana, sans-serif;">1 large bunch of celery, washed</span><br />
<span style="font-family: Verdana, sans-serif;">6 or so large apples, washed and quartered</span><br />
<span style="font-family: Verdana, sans-serif;">1 small lemon, peeled and quartered</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">What you do: </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. Using your juicer, turn on the blade runners</span><br />
<span style="font-family: Verdana, sans-serif;">2. Push through all of the fruit and veg</span><br />
<span style="font-family: Verdana, sans-serif;">3. Drink happily, clean the juicer soon after, you can compose the pulp</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">As always, much love, many blessings and happy juicing!</span>Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-25095671115106421362014-05-15T07:06:00.000-07:002014-05-15T07:06:36.931-07:00S'more Pops <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfUa1NQ82DJhDUzGfHntdyokOO9ZJjOdaN1azOt3hvd_l1Qo7AhVq594alHHgk_6g-Jt3FAGeM28PQC4bolYAUJ-n2TodWvlQt87JPVo9r7mjuLoONstuwWfswa4ONIOwZx_57AUUAHAv/s1600/Sandy+and+Leslie+271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfUa1NQ82DJhDUzGfHntdyokOO9ZJjOdaN1azOt3hvd_l1Qo7AhVq594alHHgk_6g-Jt3FAGeM28PQC4bolYAUJ-n2TodWvlQt87JPVo9r7mjuLoONstuwWfswa4ONIOwZx_57AUUAHAv/s1600/Sandy+and+Leslie+271.JPG" height="320" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">This is a super easy, super fast treat. I made them for a sip n' see party but you could make them for any occasion, even a weeknight. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Verdana, sans-serif;">What you need: </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">12 or so large marshmallows</span><br />
<span style="font-family: Verdana, sans-serif;">6 oz of chocolate chips or bark chocolate chopped</span><br />
<span style="font-family: Verdana, sans-serif;">3 large graham crackers crushed </span><br />
<span style="font-family: Verdana, sans-serif;">12 or so paper straws or Popsicle sticks </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Verdana, sans-serif;">What you do: </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. skewer the marshmallows with the straws</span><br />
<span style="font-family: Verdana, sans-serif;">2. melt the chocolate chips in a mug in the microwave, 30 seconds at a time, stirring each time </span><br />
<span style="font-family: Verdana, sans-serif;">3. dip the marshmallow one at a time in the melted chocolate about 3/4 of the way up</span><br />
<span style="font-family: Verdana, sans-serif;">4. take the chocolate marshmallow out of the chocolate and allow the excess chocolate to drip off, shaking slightly </span><br />
<span style="font-family: Verdana, sans-serif;">5. then dip the chocolate covered marshmallow still wet into a bowl of crushed crackers about half way up </span><br />
<span style="font-family: Verdana, sans-serif;">6. allow the marshmallows to cool and harden on wax paper about an inch from each other </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">as always, much love, many blessings, and happy chocolate dipping </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-64282014980572581702014-05-15T06:33:00.000-07:002014-05-15T06:33:01.239-07:00Skinny Spinach Manicotti (Vegetarian) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJpQrX2JqhHtDVMfHlCoTmpdyG_UsKJCxX1mPKOy-l0aLU5X7H3meM9hI0M6gT11LDaTyx0GmKXsHelhH2MsgxmSB01ofpH8840G7PXa3OMK1f2t4YBmffPMmK3Y3V_17wxdi3rmgZ9Iv/s1600/Sandy+and+Leslie+261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJpQrX2JqhHtDVMfHlCoTmpdyG_UsKJCxX1mPKOy-l0aLU5X7H3meM9hI0M6gT11LDaTyx0GmKXsHelhH2MsgxmSB01ofpH8840G7PXa3OMK1f2t4YBmffPMmK3Y3V_17wxdi3rmgZ9Iv/s1600/Sandy+and+Leslie+261.JPG" height="320" width="240" /></a></div>
<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Verdana, sans-serif;">This is another one my of my freezer meals. You make a big batch and separate it into three aluminium tins and freeze it. This recipe also has the added benefit of being vegetarian. This recipe makes three 8X8 tins that you can freeze separately or you can make one large batch. </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #38761d; font-family: Verdana, sans-serif;">What you need: </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Verdana, sans-serif;">1 large box of dry manicotti</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">1 jar of marinara sauce (16 oz) or your own (2 cups)</span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 frozen bag of chopped organic spinach (</span><span style="font-family: Verdana, sans-serif;">16 oz) thawed</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">2 ricotta cheese </span><span style="font-family: Verdana, sans-serif;">8 oz tubs</span><span style="font-family: Verdana, sans-serif;"> (fat free if you are so inclined)</span></span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">1 egg</span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 large bag of shredded mozzarella 8 oz </span><span style="font-family: Verdana, sans-serif;">(fat free for me)</span></span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">Italian seasoning</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">red pepper flake</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">olive oil spray </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #38761d; font-family: Verdana, sans-serif;">What you do:</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Verdana, sans-serif;">1. set a large pot of water to boil at least six quarts, once at a boil add one tablespoon of salt and the box of manicotti </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">2. cook the manicotti for five minutes, it will still be quite raw but you want that so that it is not mushy when you put it in the oven</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">3. drain the manicotti, and spread on a large cookie sheet to cool </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">4. drain the thawed chopped spinach and squeeze with your hands to remove any excess water</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">5. in a large ziptop bag mix together the spinach, ricotta, egg, and season with salt, pepper, Italian seasoning, and red pepper flake according to taste</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">6. prepare the baking dish(es) spray with olive oil spray, spread a thin layer of marinara on the bottom of the dish or dishes </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">7. spread out the manicotti rolls in a single layer in the baking tins</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">8. snip one of the bottom tips of the ziptop bag with the spinach ricotta mixture </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">9. fill each of the manicotti rolls with mixture</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">10. covered the filled manicotti with marinara sauce, shredded mozzarella, Italian seasoning and red pepper flakes to taste</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">11. you can then cover with foil and bake right away, keep in the fridge for a day, or freeze them </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">12. once ready to bake, preheat the oven to 400 degrees Fahrenheit</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">13. cook for an hour covered, and uncovered for 15 minutes </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">14. serve with chopped basil, Parmesan cheese on the table, a green salad and a good Italian Chianti </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">15. enjoy with happy people who love you and love food </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #444444; font-family: Verdana, sans-serif;">as always, many blessings, much love, and happy cooking </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-87706856775770552342014-04-07T12:18:00.000-07:002014-04-07T12:18:26.337-07:00Hot Cross Buns Recipe<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Easter is here! Oh happy day. Let's celebrate with hot cross buns!</span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<span style="background-color: white; color: purple; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you need: </span></h3>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 1/2 teaspoons active dry yeast<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 cup warm milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 1/4 to 3 1/2 cups all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup plus 1 teaspoon granulated white sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 teaspoons ground spices (for example, 1/2 teaspoon
cardamom, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon cloves,
1/4 teaspoon nutmeg)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 tablespoon butter, softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 eggs, room temperature (if taking right out of the fridge,
let sit in warm water for a few minutes to take the chill off before using)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 cup currants (can sub half of currants with chopped
candied citrus peel)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 teaspoons grated orange zest<o:p></o:p></span></div>
<h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Glaze</span></h4>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 egg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tablespoon milk<o:p></o:p></span></div>
<h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Frosting</span></h4>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 teaspoon milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 to 4 tablespoon powdered sugar<o:p></o:p></span></div>
<h3>
<span style="background-color: white; color: purple; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you do: </span></h3>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">First you will need to proof the yeast. In a small measuring
cup, stir together 1/4 cup of the warmed milk and one teaspoon of sugar.
Sprinkle the yeast over the milk and let sit for 5-10 minutes until foamy.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In an electric mixer, whisk together 3 cups of the flour,
the salt, spices, and 1/4 cup of sugar.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add the foamy yeast, softened butter, and eggs, and the
remaining milk. Using the paddle attachment of the mixer, mix the ingredients
until well incorporated. Add in the currants, candied peel, and orange zest.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Switch to the dough hook attachment and start to knead on
low speed. Slowly sprinkle flour, kneading until completely incorporated.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pull the sticky dough from bowl. Clean the bowl and spray
with oil. Form a ball of dough in the bowl, cover with a spray of oil and use plastic
wrap over the bowl. Let sit, covered, at room temperature for 2 hours, until
the dough has doubled.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Press down the dough. Roll the ball of dough into a log
shape and cut it into 16 equal pieces.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Take the individual pieces and form them into balls by
tucking under the edges. Place each ball an inch apart on a baking pan. Cover
with plastic wrap and let the dough rise until doubled, about 30-40 minutes.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preheat oven to 400°F. Prepare egg wash by whisking together
one egg and a tablespoon of milk. Score the top of the buns with a knife in a
cross pattern. Using a pastry brush, brush on the egg wash over the dough.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Place the tray in the middle rack of the oven and cook for
10-12 minutes, until the buns are lightly browned. Remove from oven and let
cool on the pan for a few minutes, then transfer the buns to a wire rack to
cool.</span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Whisk together the milk and the powdered sugar. Pipe two
lines of frosting across each bun to make a cross.</span></li>
</ol>
<br />
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serve with hot coffee after Easter Service. <o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As always, much love, many blessings, and Happy Easter. </span><o:p></o:p></div>
Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-11278892359848599022014-03-05T08:47:00.000-08:002014-03-05T08:47:20.358-08:00Crock-pot Beef and Broccoli <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1aExjQXsoJd5G-RcXjuqXNyv2ulTMZf9l-TGtJIRSGUAnkio7rWbxzlixWkw_6OFyMN5lRI2aeNtGKcbJtbyVm-yq-q9b2dkSFYUzfpeGwgFQtSjpPI9OKZCnjQquP0GwBnev83sHh6J/s1600/050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1aExjQXsoJd5G-RcXjuqXNyv2ulTMZf9l-TGtJIRSGUAnkio7rWbxzlixWkw_6OFyMN5lRI2aeNtGKcbJtbyVm-yq-q9b2dkSFYUzfpeGwgFQtSjpPI9OKZCnjQquP0GwBnev83sHh6J/s1600/050.JPG" height="320" width="320" /></a></div>
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Like many working mothers, I love my crock-pot. I have been trying to get ahead of the dinner time-crunch and organize my week with the help of freezer bags and an hour or two on Sunday afternoon, during Freddy's nap-time. Suffice it to say my "cook for the week" journey is a lot like the Mexican - American war, some wins, some loses, and some disasters. Thankfully there is Mexican dictator involved, although my husband might disagree. Nonetheless, this recipe I am happy to report is a definite winner, the trick is to leave out the broccoli and put it in frozen or fresh about 20 minutes or so before you eat. I do it just as I put on the rice to cook. </span><br />
<span style="background-color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<h3>
<span style="background-color: white; color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you need</span></h3>
<br />
<br />
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pound of all natural grass-fed beef stir-fry </span></li>
</ul>
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup of dark beef consume</span></li>
</ul>
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup of soy sauce</span></li>
</ul>
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/3 cup of brown sugar</span></li>
</ul>
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tablespoon of sesame oil </span></li>
</ul>
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tablespoon of Worcester sauce</span></li>
</ul>
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tablespoon of balsamic vinegar </span></li>
</ul>
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 large garlic cloves minced</span></li>
</ul>
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper to taste</span></li>
</ul>
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 16 oz bag of frozen organic broccoli florets (or fresh chopped) </span></li>
</ul>
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">cooked rice</span></li>
</ul>
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">chili flake (optional)</span></li>
</ul>
<h3>
<span style="background-color: white; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: #38761d;">What you do</span></span></h3>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><ol>
<li>Add all of the ingredients save the broccoli and rice into the crock-pot. Cook on high for 2 and a half hours or 4 hours on low. </li>
<li>Add the broccoli about 20 minutes before you want to eat. </li>
<li>Make the rice</li>
<li>Enjoy! </li>
</ol>
</span><h3>
<span style="color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Make-ahead and freezing instructions</span></h3>
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You can mix all of the ingredients except for broccoli and rice and store in a Ziploc freezer bag. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You can either freeze the bag as it is, or place in your fridge. The ingredients will keep in your freezer for up to 3 days. </span></li>
</ul>
<br />
<br />
<ul></ul>
<br />
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Remember to label the bag with the dish </span></li>
</ul>
<ul>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">If you freeze the ingredients, you can either thaw and then cook as instructed or you can put the frozen ingredients directly in the crock-pot. If cooking from frozen increase the time to 3 1/2 hours on high or 6 hours on low. </span></li>
</ul>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As always, much love, many blessings, and happy cooking!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<br />
<br />Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-39612042338541718062014-03-05T07:48:00.000-08:002014-03-05T07:48:42.644-08:00Skinny Turkey Lasagna <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMO8S6sfSFKgm4QTN0xkQf4N23ipl3ZyKd7An-fETb2La0xxI75KuCspPH1-tNDqLeReJXsSQwFlyxsGDE4EQOiBuDYJlYUTnV-fKtVBpNzt86Egq4wpT6CMQWGqh2vkwaAGdjSEc2_sk/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMO8S6sfSFKgm4QTN0xkQf4N23ipl3ZyKd7An-fETb2La0xxI75KuCspPH1-tNDqLeReJXsSQwFlyxsGDE4EQOiBuDYJlYUTnV-fKtVBpNzt86Egq4wpT6CMQWGqh2vkwaAGdjSEc2_sk/s1600/039.JPG" height="320" width="320" /></a></div>
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Suffice it to say that no lasagna is skinny... I mean clearly, let us operate in the realm of truth. Nonetheless, this is a less calorie intensive rendition of this delicious comfort food. I switch out the normal pork sausage for a low fat turkey turkey sausage. I use part-skim and fat-free cheeses. I bulk up the flavor of marinara with balsamic vinegar and a ton more veggies. This is a great freezer meal or you can make ahead and store in your refrigerator a day in advance. </span><br />
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<h3>
<span style="color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you need</span></h3>
<br />
<br />
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 stalks of celery diced</span></li>
</ul>
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 medium onions diced</span></li>
</ul>
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup of shredded carrots</span></li>
</ul>
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 pound of raw turkey sausage </span></li>
</ul>
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 cloves of garlic minced or micro-planed </span></li>
</ul>
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tablespoon of salt free Italian seasoning</span></li>
</ul>
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 cups of marinara </span></li>
</ul>
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 eggs</span></li>
</ul>
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">16 oz of fat-free ricotta</span></li>
</ul>
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cups of low fat mozzarella </span></li>
</ul>
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 box of no boil lasagna sheets or fresh pasta sheets</span></li>
</ul>
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tablespoons of Parmesan </span></li>
</ul>
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper to taste</span></li>
</ul>
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">red pepper flake (optional)</span></li>
</ul>
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">basil leaf for serving</span></li>
</ul>
<br />
<h3>
<span style="color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you do</span></h3>
<br />
<div>
</div>
<br />
<ol>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: #444444;">Make the sauce: In a large non-stick sauce pan over medium heat cook the celery, onions, and carrots. Cook the vegetables for a minute or two. Add the turkey sausage out of the casing. Cook until no longer pink, stirring. If the turkey sticks to the bottom of the pan add some water. Micro-plane in or add the minced garlic, add the Italian seasoning. Then add the marinara. Turn the heat down to low, and allow to simmer while you prepare the rest of the ingredients. </span></span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: #444444;">Make the cheese filling: In a large bowl whisk the eggs and add the ricotta. Stir until combined. Season with salt and pepper. </span></span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: #444444;">Assemble the lasagna: Cover your pan in foil and spray with non-stick spray. Pour a ladle full of sauce into the bottom of 11 X 9 X 3 inch serving dish or lasagna pan. Place the no-boil noodles, one at a time to make a noodle blanket and cover the bottom of the dish. Lots of thin layers is better than 2 thick ones. Layer a few laddles of the sauce. Cover with a layer of raw noodle sheets. Pour about half the cheese mixture, spread into a flat layer, cover with noodles. Repeat with remaining noodles, sauce, and cheese. When at the top, cover the noodle sheets with sauce, then mozzarella and top with Parmesan. You can bake right away or freeze for later. </span></span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: #444444;">Bake: Cook the lasagna covered for 30 minutes at 400 degrees; then uncover the dish for an additional 15 minutes so the cheese can turn bubbly and brown. </span></span></li>
<li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: #444444;">Serve: thinly slice fresh basil leaves. Serve with red pepper flakes and extra Parmesan cheese.</span></span></li>
</ol>
<h3>
<span style="color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Make-ahead and freezer directions </span></h3>
<ul>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The dish will keep in the refrigerator tightly covered for a day. </span></li>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If you are freezing cover the entire dish in foil. </span></li>
<li><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Write what is in the dish and label with date and cooking instructions. </span></li>
<li><span style="color: #444444; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You can either thaw the lasagna and cook covered for 30 minutes at 400 degrees; or you can put the frozen lasagna in the oven covered in foil for 2 hours at 400 degrees. Either way you want to uncover the dish for an additional 15 minutes so the cheese can turn bubbly and brown. </span></li>
</ul>
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As always, much love, many blessings, and happy cooking!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<br />
<ol></ol>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<br />
<br />
<br />Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-70965856304161860302014-02-19T08:32:00.000-08:002014-02-19T08:35:22.775-08:00Skinny Chicken Alfredo with Spinach <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSU_sIZ9a2ScFZ4Ifcnstrcb_tPbUn-5vc7K-gfqQhvaCzxgl5j_ay3oH1Qm-754pgxZ6MebF_AcfKlCO3HmuAfM6UMVMJR9moTXghYEUBPCyL9GwCYjTTHo1KJqFTcYZZo3IpWZ1TD4Y/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSU_sIZ9a2ScFZ4Ifcnstrcb_tPbUn-5vc7K-gfqQhvaCzxgl5j_ay3oH1Qm-754pgxZ6MebF_AcfKlCO3HmuAfM6UMVMJR9moTXghYEUBPCyL9GwCYjTTHo1KJqFTcYZZo3IpWZ1TD4Y/s1600/011.JPG" height="320" width="320" /></a></div>
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Everybody loves Chicken Alfredo unfortunately... not all of us have the calorie bandwidth for the real thing. This is my take cutting calories where I can. Instead of 3 sticks of butter and 2 cups of heavy cream sauce I make a <a href="http://www.thekitchn.com/how-to-make-a-bchamel-sauce-wh-132035" target="_blank">bechamel</a> with fat free chicken stock and skim milk. I use a small amount of Parmesan cheese instead of the usual 2 cups. I also bulk up my plate with a bed of spinach which adds some macro nutrients and makes me feel much better about the carb fest!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<h4>
<span style="color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you need</span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 quarts of water</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 teaspoon of olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 shallot or 1/2 a small onion</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 cloves of garlic</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tablespoon of olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tablespoons of all purpose flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">scraping of nutmeg</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 cup of skim milk</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup of fat free chicken stock</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tablespoons of Parmesan Cheese and more for serving</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">dry or fresh pasta</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tablespoons of salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">cubed roasted chicken (optional)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">fresh baby spinach (washed)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">chili flakes (optional)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<h4>
<span style="color: #38761d; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you do</span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Fill a large pot with water (6 quarts or so). Set on a high heat, cover.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Heat a sauce pot on medium heat. Add the olive oil, and diced shallot. Cook until fragrant and translucent.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Mince in the garlic cloves. I do this by rubbing the garlic over a micro plane directly into the pot. Add small amount of salt and pepper.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Cook the garlic for a quick minute and pour the shallot and garlic mixture in a to a bowl and reserve.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. No need to clean the pot, but you don't want any left over pieces to burn while you cook the sauce.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Heat the tablespoon of olive oil. Add the flour. Whisk until golden color. The flour will bubble. Add the milk, and chicken stock. Whisk until combined.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Scrape nutmeg, add salt and pepper. Continue to whisk until the bechamel has reached a thick and creamy consistency. Taste to determine seasoning.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8. Take off the heat add 2 tablespoons of Parmesan Cheese and the onion and garlic mixture.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">9. In the pot with boiling water, add the 2 tablespoons of salt . Cook the pasta according package directions.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">10. Mix the al'dente pasta with the sauce. Add chicken if you are using.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">11. Plate the dish on a bed spinach, add the pasta, season with chili flakes and Parmesan to taste.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Enjoy! As always much love, many blessings, and happy cooking.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<br />
<br />Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-37247311230849997292014-01-06T09:28:00.000-08:002014-01-06T09:29:08.154-08:00Edible Shortbread spoons with lemon curd and a blackberry <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWXmfn0RngxDATBwxkzJ2diHBAvD97y24O0ryB0vvZ7Tje6pc2b4ZYjaE2TNCECqZ3PmahfpQ7TdVyl_uQVR-u2rBCbJlKFtFaOPzux64DPKFy72hIJKe0SYPG3hgeE3MlTKsIQPbHHdf/s1600/041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWXmfn0RngxDATBwxkzJ2diHBAvD97y24O0ryB0vvZ7Tje6pc2b4ZYjaE2TNCECqZ3PmahfpQ7TdVyl_uQVR-u2rBCbJlKFtFaOPzux64DPKFy72hIJKe0SYPG3hgeE3MlTKsIQPbHHdf/s1600/041.JPG" height="400" width="300" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">There is something endearing about an edible spoon. I have never made them before and now that I have made these I only want to make them. I want to make chocolate ones, and sundried tomato basil ones, and I want to use them with my coffee... I'm a little obsessed. These are vanilla shortbread cookies with a dollop of lemon curd and a blackberry. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<br />
<h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.796875px;">Here is what you need:</span></span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.796875px;">2 1/2 cups of flour</span><br style="background-color: white; color: #333333; line-height: 20.796875px;" /><span style="background-color: white; color: #333333; line-height: 20.796875px;">3/4 cup of sugar</span><br style="background-color: white; color: #333333; line-height: 20.796875px;" /><span style="background-color: white; color: #333333; line-height: 20.796875px;">1 cup of butter (softened to a cool room temperature)</span><br style="background-color: white; color: #333333; line-height: 20.796875px;" /><span style="background-color: white; color: #333333; line-height: 20.796875px;">2 teaspoons of vanilla</span><br style="background-color: white; color: #333333; line-height: 20.796875px;" /><span style="background-color: white; color: #333333; line-height: 20.796875px;">2 Tablespoons of cream cheese (softened to a cool room temperature)</span></span><br />
<h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.796875px;">Here is what you do:</span></span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.796875px;">1. Preheat the oven to 375 degrees F</span><br style="background-color: white; color: #333333; line-height: 20.796875px;" /><span style="background-color: white; color: #333333; line-height: 20.796875px;">2. Using a standing mixer add all of the ingredients</span><br style="background-color: white; color: #333333; line-height: 20.796875px;" /><span style="background-color: white; color: #333333; line-height: 20.796875px;">3. Squich all the dough into two fat patties, wrap in plastic cling wrap and place in the fridge.</span><br style="background-color: white; color: #333333; line-height: 20.796875px;" /><span style="background-color: white; color: #333333; line-height: 20.796875px;">4. One at a time roll out the dough to about 1/3 to 1/4 of an inch thick and cut with cookie cutters.</span><br style="background-color: white; color: #333333; line-height: 20.796875px;" /><span style="background-color: white; color: #333333; line-height: 20.796875px;">5. Place on parchment paper and bake for 10 minutes. Or until the edges turn a slight golden color. They shouldn't get brown.</span><br style="background-color: white; color: #333333; line-height: 20.796875px;" /><span style="background-color: white; color: #333333; line-height: 20.796875px;">6. Cool completely before decorating, adorn as desired. I put about 1/2 a teaspoon of store-bought but good quality lemon curd and topped each one with a plump juicy blackberry. </span></span><br />
<span style="background-color: white; color: #333333; line-height: 20.796875px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="background-color: white; color: #333333; line-height: 20.796875px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">They were a hit at the party. We didn't have any left over. </span></span><br />
<span style="background-color: white; color: #333333; line-height: 20.796875px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="background-color: white; color: #333333; line-height: 20.796875px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As always, many blessings, much love, and happy baking!</span></span>Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-67693961175145776922014-01-06T09:07:00.001-08:002014-01-06T09:07:12.673-08:00Three Elegant Easy Assemble Appetizers <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlefaAu9lenY9tthSOwMiJv-Wa4uGCck5ThG7-VPhqOWS7PL2tlg3XMcqdCMVEJ_20cSpO7iV8_OW_aFayhy8DOOsIQbrsGKpB9dbfEeqNPmziVMeeplkaaVGgRq9pSDfBSXdgx4XuE3w/s1600/043.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlefaAu9lenY9tthSOwMiJv-Wa4uGCck5ThG7-VPhqOWS7PL2tlg3XMcqdCMVEJ_20cSpO7iV8_OW_aFayhy8DOOsIQbrsGKpB9dbfEeqNPmziVMeeplkaaVGgRq9pSDfBSXdgx4XuE3w/s1600/043.JPG" height="320" width="240" /></span></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Normally when I through a party I don't go in for the little finger foods, I usually make one big dish and let everyone serve themselves family style, like a ham or a lasagna. But when dining as they do in Downton, I thought petite snacks were in order. Since I do not have a maid, a cook, and a butler full time attending to my needs, I had to find easy, delicious appetizers. These three appetizers are easily prepped the night before a party, and then simply assembled just before the party. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Smoked Salmon Cucumber Rounds</span></h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 English cucumber</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 small packet of smoked salmon </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8 oz of smoked salmon dip (ask your fish counter person) </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8 oz of cream cheese (softened) </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The night before</span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Using a mandolin for easy and even slices cut the cucumber, store in cool water over night in the refrigerator in container with a lid. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Using a small cookie cutter, or just a knife cut the smoked salmon and store in an air tight container in the fridge. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Mix the smoked salmon dip and the cream cheese, place in a pastry bag with a star tip in a ziploc bag. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Just before the party</span></h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQ3UPiWHksJB0kikWnBZ2bmTObYsPOGlS2Ie1BqrZx90TgIX2_DGhy99p2xusDCG2D-p_LW_0pT1-NhjBgsi-EhHnwGWPIlSLC7g4qLvU-QnF-U-jSEv1JalnGLZDXKd5w4WThf3p0yWB/s1600/042.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"></span></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Lay the cucumber pieces on a platter, top with smoked salmon, dollop or pipe on the dip. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Roast Beef and Onion Marmalade Canapes</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQ3UPiWHksJB0kikWnBZ2bmTObYsPOGlS2Ie1BqrZx90TgIX2_DGhy99p2xusDCG2D-p_LW_0pT1-NhjBgsi-EhHnwGWPIlSLC7g4qLvU-QnF-U-jSEv1JalnGLZDXKd5w4WThf3p0yWB/s1600/042.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQ3UPiWHksJB0kikWnBZ2bmTObYsPOGlS2Ie1BqrZx90TgIX2_DGhy99p2xusDCG2D-p_LW_0pT1-NhjBgsi-EhHnwGWPIlSLC7g4qLvU-QnF-U-jSEv1JalnGLZDXKd5w4WThf3p0yWB/s1600/042.JPG" height="320" width="240" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 wheat baguette sliced (ask the bakery to cut it for you) </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 pound of garlic and herb roast beef (thin sliced from the deli counter) </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">onion marmalade (or make your own, with 1 onion, 1/2 cup of sugar, and 1/4 cup of balsamic vinegar, salt and pepper) </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The night before</span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Store your sliced baguette in a plastic bag so that it does not dry out. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Lay out the roast beef flat and cut into approximately 3 inch by 3 inch pieces. That meant for me, laying all of the pieces on top of each other and making two cuts, to cut each piece into thirds. Store in the fridge in a zip lock bag. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Make the onion marmalade: caramelize the onions on medium heat with salt and pepper, stirring occasionally. Add the sugar and stir to prevent scorching. Once the sugar has melted, off the heat add the vinegar. Store in an air tight container in the fridge. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Just before the party</span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Lay the baguette slices on a platter, top with roast beef, dollop on the onion marmalade. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">English Cheddar and Major Grey Chutney Canapes</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Yrjc_vCdzSVbB6O4sOllac_ifrBwFX2t-TG1kFq8W-ZCnMxjmfrUbtzDFO-Rw1bjMvkUGv4yzF6-igL7YZLbYtW-pOHcI96Agw2Q5rQxELD62LnFRGamElWgGgT0Ju-reY7x9rS-Imqc/s1600/044.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Yrjc_vCdzSVbB6O4sOllac_ifrBwFX2t-TG1kFq8W-ZCnMxjmfrUbtzDFO-Rw1bjMvkUGv4yzF6-igL7YZLbYtW-pOHcI96Agw2Q5rQxELD62LnFRGamElWgGgT0Ju-reY7x9rS-Imqc/s1600/044.JPG" height="320" width="240" /></span></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 baguette sliced (ask the bakery to cut it for you) </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 pound of good english cheddar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Major Grey Chutney</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The night before</span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Store your sliced baguette in a plastic bag so that it does not dry out. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Slice the cheese into half inch thickness, don't worry so much about the length, a good quality cheddar will break a little bit. Store in the fridge in a zip lock bag. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Leave the chutney in the jar, just don't forget where you put it. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Just before the party</span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Lay the baguette slices on a platter, top with cheese, dollop on the chutney. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As always, much love, many blessings, and happy party. </span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OFnV2pKp8jxh8HkAFiHEhW2tUJLG39jrI2JJV8Qs90ej4xVMY0GplERx9sDXU3Fn2XA_1MBXlYP7dzUu2JEKHsdxfehrC3n8ZxljNImdXpQLZ0g4XqrW5egeXVdkYKUcDz-_Xmf16auT/s1600/038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OFnV2pKp8jxh8HkAFiHEhW2tUJLG39jrI2JJV8Qs90ej4xVMY0GplERx9sDXU3Fn2XA_1MBXlYP7dzUu2JEKHsdxfehrC3n8ZxljNImdXpQLZ0g4XqrW5egeXVdkYKUcDz-_Xmf16auT/s1600/038.JPG" height="320" width="320" /></a></div>
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My husband loves Downton Abbey, we both do. For his birthday party we had all of our friends dress up and enjoy a party "Downton" style. I loved it. And of course we had to have tea. Twinnings English Breakfast is my favorite but to make tea a little more special I added a heart shaped cookie perched on every tea cup. I decorated them with white chocolate and edible pearls and edible gold dust, but truth be told you could make this shortbread for anything, it cuts and bakes beautifully.<br />
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Here is what you need:<br />
2 1/2 cups of flour<br />
3/4 cup of sugar<br />
1 cup of butter (softened to a cool room temperature)<br />
2 teaspoons of vanilla<br />
2 Tablespoons of cream cheese (softened to a cool room temperature)<br />
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Here is what you do:<br />
1. Preheat the oven to 375 degrees F<br />
2. Using a standing mixer add all of the ingredients<br />
3. Squich all the dough into two fat patties, wrap in plastic cling wrap and place in the fridge.<br />
4. One at a time roll out the dough to about 1/3 to 1/4 of an inch thick and cut with cookie cutters.<br />
5. Place on parchment paper and bake for 10 minutes. Or until the edges turn a slight golden color. They shouldn't get brown.<br />
6. Cool completely before decorating, adorn as desired.<br />
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As always, much love, many blessings, and happy Downton.<br />
<br />Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-89238820014531462402013-12-12T14:14:00.001-08:002013-12-12T14:14:52.773-08:00Easy Cream Biscuits <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOojvaIu2RZt0RTciwEAIXcBghVbY-BIr5-9OYjsYcfbp_v-SoEKsvFmeM-0nMHYTvL0UBJ08FKKUjF2wCdkyhzT8KoQgwUDqNChOyhV-TI4IAgggVUvTmf7sdTkvRfSFlnUB776w25qu/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOojvaIu2RZt0RTciwEAIXcBghVbY-BIr5-9OYjsYcfbp_v-SoEKsvFmeM-0nMHYTvL0UBJ08FKKUjF2wCdkyhzT8KoQgwUDqNChOyhV-TI4IAgggVUvTmf7sdTkvRfSFlnUB776w25qu/s400/022.JPG" width="400" /></a></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As far as baking homemade bread, nothing gets easier than cream biscuits. They take no time to stir up, there are only 2 ingredients, and you can make them in your muffin pan so you just drop them and they pop up perfect every time. This is my go to for lazy winter breakfast treat. Serve it with good homemade jelly, or butter, or gravy... yum gravy. </span></div>
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<span style="color: red; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you need: </span></h4>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cups of Self-Rising Flour</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup of heavy cream </span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">muffin tin</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">non-stick spray</span></div>
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<span style="color: red; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you do: </span></h4>
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<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat your oven to 450 degrees F. </span></li>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mix the flour and cream together just until it combines</span></li>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Drop dollop fulls into a greased muffin tin</span></li>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bake for 10 minutes</span></li>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Enjoy, greedily with coffee and pepper jelly </span></li>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As always, much love, many blessings, and happy Christmas!</span></div>
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<br />Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-32438158185740612112013-12-12T14:06:00.001-08:002013-12-12T14:06:46.376-08:00Homemade Shallot, Currant and Cranberry Sauce <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7qjZbrQXjO823PRlytwXy827brFKt01SYrPcw90w24MFldFk-QmzAKE97sZNIHEWmO_WCjBxvTNkzv2FiMXkPz5lskgkD57PmUGh3-Vq1tPtFbtU-aX7tp5ji9JrxnmV7Zbci11dn3Lv/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7qjZbrQXjO823PRlytwXy827brFKt01SYrPcw90w24MFldFk-QmzAKE97sZNIHEWmO_WCjBxvTNkzv2FiMXkPz5lskgkD57PmUGh3-Vq1tPtFbtU-aX7tp5ji9JrxnmV7Zbci11dn3Lv/s400/004.JPG" width="400" /></a></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I love cranberry sauce, I love it on everything. This year I choose to dress up mine with some excellent bourbon, shallots, butter, dried currants and of course, cranberries. I love to eat it cranberry sauce but I also love to make it. It is so tootin easy. So, please do make some and enjoy you for your holiday season. </span></div>
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<span style="color: red; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you need: </span></h4>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tablespoon of butter</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 shallots diced</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup of dried currants</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 bag of fresh cranberries</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup of honey</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 oz of bourbon</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt to taste</span></div>
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<span style="color: red; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you do: </span></h4>
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<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Saute the shallots with butter over medium heat until tender and translucent. </span></li>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add the currants, cranberries, and honey. Cook over medium heat until the cranberries burst, stirring occasionally to ensure the bottom does not scorch. </span></li>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add the bourbon and cook for another minute or two. </span></li>
<li><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Let cool off of the heat and enjoy. </span></li>
</ol>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As always, much love, many blessings, and happy Christmas! </span></div>
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<br />Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-25161870079465079522013-10-29T04:14:00.006-07:002013-10-29T04:15:55.225-07:00Barley with Sweet Potato and Andouille Sausage <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEile8oQvVlNaVZYYkQtFHbiGtofE2vISiF61GkFepsCFBlx6cujszR_UCcPnYpDQamj5z8rkK1hzOYCTfAxWUgtB5zzLg6KsXLZJOrmsqYnz9UdFAoFtiFMN_CCw0Ia84ARhskWKqtvqZ-K/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEile8oQvVlNaVZYYkQtFHbiGtofE2vISiF61GkFepsCFBlx6cujszR_UCcPnYpDQamj5z8rkK1hzOYCTfAxWUgtB5zzLg6KsXLZJOrmsqYnz9UdFAoFtiFMN_CCw0Ia84ARhskWKqtvqZ-K/s400/004.JPG" width="400" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I am loving this new cookbook <a href="http://www.amazon.com/One-Pan-Two-Plates-Weeknight/dp/1452106703/ref=sr_1_1?ie=UTF8&qid=1382976735&sr=8-1&keywords=one+pan+two+plates" target="_blank">One Pan, Two Plates: More Than 70 Complete Weeknight Meals</a>. This meal is a fantastic weeknight fall meal. Start to finish it takes about 45 minutes, but much of it can cook while you check your email or empty the dishwasher. I amended some of the recipe based on what I had in the house. </span><br />
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<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4L3_qeNWPiDpU79Gny329okoL3TvOpXtEhxdCLLuOvQHH0vk8p1bfTb5VZLGK8bc6Ciw-lKwqAgzCbHn1BloM43y6IX1OjHo_D_-W6KC3PEGZSjwDRBlF4eXUGEkOkMblXmXmW0vdmlwJ/s1600/002.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/AVvXsEg4L3_qeNWPiDpU79Gny329okoL3TvOpXtEhxdCLLuOvQHH0vk8p1bfTb5VZLGK8bc6Ciw-lKwqAgzCbHn1BloM43y6IX1OjHo_D_-W6KC3PEGZSjwDRBlF4eXUGEkOkMblXmXmW0vdmlwJ/s320/002.JPG" width="320" /></a><span style="background-color: white; color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you need: </span></h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cups of chicken broth</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tablespoons of olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 green onions</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large sweet potato, peeled, cut into 1/4 inch dice</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup of pearled barley (also called 10 minute barley)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup of diced andouille sausage</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 cup of white wine</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup of Parmesan </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tablespoons of fresh basil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup of frozen peas</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">zest of 1 lemon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tablespoons of butter</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup of half and half </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">pepper to taste</span><br />
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<h2>
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you do: </span></h2>
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<ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilKxqbLd-mAJz6pI5CQt_xXYH-18vcehxojnRTBa3Ws7LYZyc0cKbKbCyROY_ztktfUli0Zayj27zNsM0XZjR3l5TVmGzTsgtYINtY36Fu_qkKikLCEa99t7PDaz8_2RlaIfexN4PHPaNy/s1600/006.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/AVvXsEilKxqbLd-mAJz6pI5CQt_xXYH-18vcehxojnRTBa3Ws7LYZyc0cKbKbCyROY_ztktfUli0Zayj27zNsM0XZjR3l5TVmGzTsgtYINtY36Fu_qkKikLCEa99t7PDaz8_2RlaIfexN4PHPaNy/s320/006.JPG" width="320" /></a>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pour the vegetable broth into a glass measuring cup and microwave on high for 3 minutes. </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat the 12 inch cast iron skillet over medium-high heat and add the olive oil. </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cook the white parts of the green onion, sweet potato, barley, sausage, and 1/4 teaspoon of salt. </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Toast the barley and render the sausage.</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add the wine and scrape the bits of flavor from the bottom of the pan. </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add the hot stock and cook for about 10 minutes. Taste and check doneness, the barley should be al dente. </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add the cheese, basil, peas, lemon zest, butter and half and half. </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Taste and adjust seasoning garnish with<br /> green onions and cheese shavings. </span></li>
</ol>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As always many blessings, much love and happy cooking. </span></div>
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Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-61683916532530674202013-09-19T07:03:00.000-07:002013-09-19T07:03:06.370-07:00Roasted Spaghetti Squash with Parmesan and Pepper<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Roasted Spaghetti Squash with Parmesan and Pepper</span></h2>
<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Roasted winter squashes might be one of my favorite parts of fall. This is an easy no fuss and healthy dinner that even you’re most avid carnivores and “carbivores” will enjoy with gusto. While the squash takes a while to roast, you don’t need to do anything while it roasts, and then you can throw everything together in under 10 minutes. It is based on a classic Roman dish Spaghetti Cacio y Pepe. I just replaced the spaghetti with squash... cute huh? </span><br />
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you need<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large spaghetti squash (about 5 pounds)<br />4 tablespoons olive oil<br />Kosher salt<br />Freshly ground black pepper<br />2 medium garlic cloves, finely chopped<br />3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving</span><br />
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you do</span></h3>
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<ol><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
<li>Heat the oven to 400°F and put a rack in the middle</li>
<li>Cut the squash in half lengthwise and scrape out the seeds</li>
<li>Brush the flesh with a tablespoon of the olive oil and add a good sprinkle of salt and grinds of pepper</li>
<li>Put the squash cut side up on a cast iron skillet or a lined baking sheet.</li>
<li>Roast for about an hour until fork tender<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6wwl3gao7MYdXE3ucj0EsuhinNIIJ-I7B1dgm9y9BjWYabYH3bN6-uXO7dTgrFLiftznrz_NwF-L9zaWrWjVz64DrHfo1q9Y92f_V5o8I-os-BC14RahzIH8GNiVaPv8NVwaBobk6xAk/s1600/IMG_2506.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/AVvXsEit6wwl3gao7MYdXE3ucj0EsuhinNIIJ-I7B1dgm9y9BjWYabYH3bN6-uXO7dTgrFLiftznrz_NwF-L9zaWrWjVz64DrHfo1q9Y92f_V5o8I-os-BC14RahzIH8GNiVaPv8NVwaBobk6xAk/s320/IMG_2506.JPG" width="320" /></a></div>
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<li>Let cool, so you don’t burn your hands, and using a fork scrape out your “noodles”</li>
<li>In a cast iron skillet heat olive oil over medium heat.</li>
<li>Add chopped garlic, salt and pepper</li>
<li>Cook until lightly brown and fragrant, about 2 minutes</li>
<li>Turn off the heat</li>
<li>Add the squash and toss</li>
<li>Add cheese a little in at a time so it melts into the dish slowly</li>
<li>Serve with a nice Chardonnay and an easy green salad for a perfect early fall evening</li>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
As always, many blessings, much love, and happy cooking!</span>Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0tag:blogger.com,1999:blog-4488223397646944681.post-66522409998264440092013-09-17T04:54:00.000-07:002013-09-17T04:54:09.729-07:00Heirloom Tomato Pie with Homemade Ricotta <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heirloom Tomato Pie with Homemade Ricotta</span></h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> Tomato Pie! This is a Old Southern Recipe that I modernized with the inclusion of ricotta and removal of mayonnaise. I call these recipes "Charm Recipes" because that is what they are, charming. Oh... and it is delicious! Think deep dish pizza with juicy chunks of tomato instead of sauce.</span><h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you need:<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEO1M2y7oPpFR9oocR4eoEcaohO3uXGCh3eNMzK9jhU7e1rqsu5bFhFsRP8ZoAMnftXKdJBUvWf9b0wtUB7CebZuGfbsI28G8XSTrEsM7EXYkUgQOrQr-8m6JFVqneu04VJDLv9MFNTCuD/s1600/003.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/AVvXsEiEO1M2y7oPpFR9oocR4eoEcaohO3uXGCh3eNMzK9jhU7e1rqsu5bFhFsRP8ZoAMnftXKdJBUvWf9b0wtUB7CebZuGfbsI28G8XSTrEsM7EXYkUgQOrQr-8m6JFVqneu04VJDLv9MFNTCuD/s320/003.JPG" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 large ripe tomatoes<br />20 or so basil leaves<br />8 oz of fresh mozzarella<br />1/3 cup of ricotta<br />salt<br />pepper<br />olive oil drizzle<br />pastry dough (store bought or your favorite recipe) </span><h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you do:</span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Preheat your oven to 400 F<br />2. Roll out your pastry dough and place in an oiled cast iron skillet or greased pie plate<br />3. Cut up your tomatoes, basil leaves, and mix in mozzarella, ricotta, salt and pepper<br />4. Push the pie dough with your fingers into the skillet or pie plate </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg009hpBoM5MEhFVMUOOp3gZMtoNQ99bceu1l6Lr9D29rofWnw-4vn3daRB0400wLiylSvtvZ_fvvxEhMIslbUCWP-d2HVqL_bQ0Evyqx_oKsHZNwBSkd5UDwMbh3g0uqY2IXzu7WOxgQiA/s1600/005.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/AVvXsEg009hpBoM5MEhFVMUOOp3gZMtoNQ99bceu1l6Lr9D29rofWnw-4vn3daRB0400wLiylSvtvZ_fvvxEhMIslbUCWP-d2HVqL_bQ0Evyqx_oKsHZNwBSkd5UDwMbh3g0uqY2IXzu7WOxgQiA/s320/005.JPG" width="320" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. Prick with a fork, and bake alone for about 10 minutes.<br />6. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Place tomato mixture in pie shell and d</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">rizzle with olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">7. Bake for 35 minutes or so, until the top is brown and bubbly</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bonus Recipe: Homemade Ricotta</span></h3>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you need:</span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 quarts of whole milk<br />1 cup of heavy cream<br />2 Tablespoons of white vinegar<br />1/2 a teaspoon of kosher salt</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 large saucepan</span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />thermometer<br />cheesecloth<br />colander<br />large bowl</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What you do:</span></h4>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Heat the milk and cream until it reaches 180 degrees F<br />2. Take off the heat and stir in the vinegar, and stir for 30 seconds<br />3. Stir in the salt, and stir for another seconds<br />4. Set a folded quartered cheesecloth in a colander and set in a large bowl<br />5. Gently pour the milk into the cheesecloth lined colander/bowl<br />6. Leave to drip on the counter for about 20 minutes or alternatively you can set in the fridge over night and allow the whey gently to drip out.<br /><br />As always, much love, many blessings, and happy baking!</span><br />
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<br />Sandyhttp://www.blogger.com/profile/00494685872140978400noreply@blogger.com0