tag:blogger.com,1999:blog-48561557202099487202024-03-14T01:16:34.561-04:00Write a Pumpkin, Bake Some Prose...adventures in eating and writingLauren Elizabethhttp://www.blogger.com/profile/08016386240663960495noreply@blogger.comBlogger270125tag:blogger.com,1999:blog-4856155720209948720.post-46344632386635478252014-03-06T14:37:00.001-05:002014-03-06T14:42:22.365-05:00"Greek with Greens" Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-9PjnJrGNJXQ/UxjOevmkCBI/AAAAAAAAFMs/PqCZpcEu5vU/s640/blogger-image--1889380783.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-9PjnJrGNJXQ/UxjOevmkCBI/AAAAAAAAFMs/PqCZpcEu5vU/s640/blogger-image--1889380783.jpg" /></a></div>
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Our favorite local restaurant, Dmitris, is a special place for M and me. It's been a long favorite, with authentic and amazingly prepared Greek small plates. It's located on Fitler Square park, where M proposed to me, and we always smile when we remember all the days while M was a first year medical student. We'd walk by and stop to read the menu, always dreaming of being able to afford a night out at such a cozy, intimate spot. </div>
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Years have passed with Dmitris as our special place. We've had anniversaries, dinners with both our parents, countless dates, and milestone celebrations at almost every table there. On March 9th, our Dmitris will be closing. They lost the lease, and for M and me, it's the end of an era. We're silently thankful for our upcoming move to NYC to lessen the ongoing grief over this loss!</div>
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Among our favorite dishes there includes what they call "Greek with Greens." It's a bright and perfect salad loaded with hunks of briney feta, zesty kalamatas, and crisp greens. This pasta dish is my homage to those flavors, which we crave regularly.</div>
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These cold nights call for a piping hot, comforting pasta bowl with all those fabulous Greek flavors we love. This rigatoni is simmered in a lightly creamy sauce and tossed with bright spinach, hot pepper flakes, feta, and chopped kalamatas olives... Oh, and don't forget the juicy slices of sweet basil turkey sausage!</div>
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Although we'll have to fiercely protect our wonderful memories of long chats and laughter over fried smelts, hummus and grilled pita, lamb, and of course, Greek with Greens, it is some small consolation to channel those memories over my own stove and serve them at my home table.</div>
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<b>Greek with Greens Pasta</b>: serves 2</div>
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<i>Ingredients:</i></div>
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2 cups rigatoni *reserve pasta water</div>
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1/2 bag frozen spinach</div>
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2 sweet basil pesto turkey sausages, sliced (Trader Joe's)</div>
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1/4 onion, halved and sliced</div>
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1/4 cup olive oil </div>
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1/4 cup light whipped cream cheese </div>
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1 T. red pepper flakes</div>
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1/2 t. garlic powder</div>
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1/2 t. cumin</div>
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1/4 cup kalamata olives, lightly chopped</div>
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4 oz. feta cheese, crumbled</div>
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Salt to taste </div>
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<b><i>Directions:</i></b></div>
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Boil pasta according to directions, adding the frozen spinach once pasta turns al dente, and turning off heat. Once spinach is thawed in the pasta water, drain and reserve the water.</div>
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Meanwhile, heat a sauté pan over medium heat. Add a couple T. of your oil to coat, then add sausages and onions to brown. Turn heat to medium low and add the olive oil and cream cheese. Stir to blend as it heats, then stir in the pepper, garlic, and cumin. Pour your drained rigatoni and spinach into the saucepan and stir to combine. Add some of the pasta water and bring to a simmer until sauce thickens further. Stir well and salt to taste. </div>
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Divide into two pasta bowls, squeeze with lemon if desired, and top with feta crumbles.</div>
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<br />Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com13Fitler Square Philadelphia39.949022 -75.178273tag:blogger.com,1999:blog-4856155720209948720.post-47916616531703071062014-03-02T10:16:00.001-05:002014-03-02T10:16:07.919-05:00Pumpkin Raisin Breakfast Bulgur<div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-EgTMJPRbFTg/UxNLLsVwvtI/AAAAAAAAFL4/JlmMjcv49UI/s640/blogger-image-216546423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-EgTMJPRbFTg/UxNLLsVwvtI/AAAAAAAAFL4/JlmMjcv49UI/s640/blogger-image-216546423.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">As an oatmeal lover, I've had the oats in all forms and fix -- from banana peanut butter oatmeal, to strawberry almond, to carrot raisin and everything in between.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">As much as I love oatmeal for it's thick consistency, I admit that it's often just a vehicle for some other morning flavor craving (like those above). So when I discovered savory bulgur salads at the local fine prepared foods grocer, my mind naturally turned to other ways I could jazz up this chewy, nutty grain.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-n6Q5pSHHyZo/UxNLNo5lwpI/AAAAAAAAFMA/LXR7wlO9raU/s640/blogger-image--825360665.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-n6Q5pSHHyZo/UxNLNo5lwpI/AAAAAAAAFMA/LXR7wlO9raU/s640/blogger-image--825360665.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I have a feeling that this pumpkin raisin bulgur is only the start of my love affair. And for those of you who especially like the bite of steel cut oats, there might be a new show in town. Bulgur has the same bite, but with a bouncy, pillowy texture surrounding each wonderful nugget.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">So, pumpkin, raisins, apples, raspberries, nuts.... Nothing is off the table. With bulgur, everything is on the table.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Pumpkin raisin breakfast bulgur: (serves 1)</b></div><div class="separator" style="clear: both;"><b><i>Ingredients:</i></b></div><div class="separator" style="clear: both;">1/3 cup 10-minute bulgur (sold at Trader Joe's)</div><div class="separator" style="clear: both;">2 T. Thompson seedless raisins</div><div class="separator" style="clear: both;">1 cup water w/pinch of salt</div><div class="separator" style="clear: both;">1/2 t. cinnamon</div><div class="separator" style="clear: both;">1/4 cup canned pumpkin purée</div><div class="separator" style="clear: both;">A dash of milk</div><div class="separator" style="clear: both;">A drizzle of maple syrup</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b><i>Directions:</i></b></div><div class="separator" style="clear: both;">Bring bulgur, raisins, and water to boil in a small saucepan. Turn down and simmer for 10 minutes. Then add the rest of the ingredients through the milk and stir, heating through another minute or so. Pour into a bowl and top with maple syrup. Eat while piping hot!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><br></div>Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com3tag:blogger.com,1999:blog-4856155720209948720.post-30852484887261536942013-12-30T19:24:00.002-05:002013-12-30T19:24:35.573-05:00Best Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-INmwaGw4I4E/UsII-d60QqI/AAAAAAAAFHE/yx-9joX5t9s/s1600/Cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-INmwaGw4I4E/UsII-d60QqI/AAAAAAAAFHE/yx-9joX5t9s/s320/Cookies+2.jpg" width="240" /></a></div>
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These are no regular chocolate chip cookies. Can we talk about browned butter? Salt on top? Extra vanilla extract?</div>
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Yes, yes we can.</div>
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I suggest making these cookies extra big, and under baking them so they're especially soft. They'll be chewy and positively luscious, while still having that conmpletely addicting crisp outer edge. </div>
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Adding a sprinkling of kosher salt on top before baking is insanely good.</div>
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You'll never want to bake cookies without salt on top again. </div>
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<img border="0" height="240" src="http://3.bp.blogspot.com/-XUwiakiBUGY/UsIJJ9nWX6I/AAAAAAAAFHc/kJ1qGY4JOKM/s320/Cookies+3.jpg" width="320" /></div>
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We had to hide these cookies in a cabinet so that they wouldn't all get eaten immediately... And once they were out on the table they lasted all of about a minute. </div>
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Feel free to eat while warm with ice cream on top! Happy New Year!</div>
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<a href="http://4.bp.blogspot.com/-h3rDbeYTiI0/UsII1nPzHuI/AAAAAAAAFG8/ajDMNAOQGDY/s1600/Choc+Chip+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-h3rDbeYTiI0/UsII1nPzHuI/AAAAAAAAFG8/ajDMNAOQGDY/s320/Choc+Chip+1.jpg" width="240" /></a></div>
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<strong>Best Chocolate Chip Cookes (with salt!)</strong><br />
<em>Ingredients:</em><br />
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1¾ cups unbleached all-purpose flour<br />
½ teaspoon baking soda<br />
14 tablespoons unsalted butter, divided<br />
¾ cup dark brown sugar<br />
½ cup granulated sugar<br />
1 teaspoon salt<br />
2 teaspoons vanilla extract<br />
1 egg<br />
1 egg yolk<br />
1¼ cups semisweet chocolate chips<br />
2 T. kosher or other large flake salt<br />
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<em>Directions</em>:<br />
Preheat oven to 375 degrees. Line 2 large baking pans with parchment paper and set aside. <br />
In a medium bowl whisk together flour and baking soda. Set aside.<br />
Heat 10 T. of the butter in a skillet over medium high heat, swirling constantly until the butter is dark brown and has a nutty smell. Remove the skillet from heat and pour the butter into a heatproof bowl. Stir the remaining 4 T. butter into the hot butter until melted. Cool to room temperature. Add both sugars, egg, egg yolk, and vanilla and whisk until there are no lumps. Let stand for 3 minutes then stir for 30 and repeat this twice. Then stir in the flour mixture until just combined, then stir in the chocolate chips. <br />
Use an ice cream scoop or big spoon to divide the dough into about 16 big cookies, 2 inches apart on the cookie sheets. Sprinkle and gently press the salt onto the tops of each of the cookies evenly. <br />
Bake 8-10 minutes each, rotating halfway through. Cook on the sheets 5-10 minutes before transferring to a wire rack to cool completely. </div>
Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com2tag:blogger.com,1999:blog-4856155720209948720.post-1541498628707553742013-11-23T13:54:00.001-05:002013-11-23T13:54:26.302-05:00Waffle-Maker Fritatta<div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-dIROlsecflo/UpD54DV2HxI/AAAAAAAAFEE/K0AxVfjGx7w/s640/blogger-image-892269856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-dIROlsecflo/UpD54DV2HxI/AAAAAAAAFEE/K0AxVfjGx7w/s640/blogger-image-892269856.jpg"></a></div><br></div><div class="separator" style="clear: both;">I tried it! Using my waffle maker for eggs that were deliciously fluffy, veggie and cheese laden, and piping hot.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This was not my idea -- I saw it this past Wednesday morning on a segment of the Today Show. I am so glad I saw it because I was about to toss my waffle maker for lack of versatility. It seemed to take up too much space while lacking versatility. I'm kind of just over one-purpose gadgets (except for you, coffee maker).</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Now I know my waffle maker is a secret multi-purpose gadget! I'm so excited, and so is the waffle maker since he won't end up on the curb in this week's trash pick up.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-TxRLUL408Nk/UpD52RHR5iI/AAAAAAAAFD8/qgCaolT-GuE/s640/blogger-image-10685967.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-TxRLUL408Nk/UpD52RHR5iI/AAAAAAAAFD8/qgCaolT-GuE/s640/blogger-image-10685967.jpg"></a></div><br></div><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;">2 large eggs, beaten together with 1 T. water and a pinch of salt</div><div class="separator" style="clear: both;">1/2 cup of cooked veggies of choice (or well diced raw veggies)</div><div class="separator" style="clear: both;">2 big tablespoons crumbled feta cheese</div><div class="separator" style="clear: both;">Non-stick spray </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Directions: preheat waffle maker (I used setting 4) then spray the top and bottom with non stick coating. Meanwhile, whisk together the eggs, veggies, and cheese. Pour evenly over the waffle pan and move the veggies around if they all landed in one spot. Close the top gently and don't turn it over, just let it cook an both sides. After 3-4 minutes you've got a wonderful, quick Fritatta to enjoy.</div><div class="separator" style="clear: both;"><br></div>Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com9tag:blogger.com,1999:blog-4856155720209948720.post-28878120488725925802013-11-02T11:25:00.002-04:002013-11-02T11:26:33.219-04:00Freezer Cleanout Challenge: Slow Cooker White Bean Chicken Chili<div class="separator" style="clear: both; text-align: center;">
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A couple of weeks ago I opened the freezer and almost broke my toe. Sadly, this freezer attack (this time, the perpetrator was a sliding slab of rock hard bacon) was subconsciously expected. I jumped back quickly and the bacon slab slammed to the ground, slid a few inches, and stopped. Then began an avalanche of every other frozen, odd shaped, stuffed-into-any-available-crevice food item.<br />
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This avalanche was the equivalent of a sit-down intervention, just a bit more active (and frantic).<br />
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I knew my tendency to freeze everything was catching up with me in a big way. Not only was there no more room, but the whole freezer screamed "open me and risk a trip to the E.R.!"<br />
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Oh, and there was also the whole part about not having any idea what's in there anymore or how long it's been in there.<br />
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Please tell me you know what I'm talking about.<br />
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Please.<br />
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Freezer addicts, you know who you are. We're the breed that hates to waste food and <i>just knows</i> we'll have some better use for the rest of that bacon slab at a later date... that may just never come because now the bacon is hidden behind half a steak, some broccoli spears, and that chipotle-cilantro butter you made for steaks last Thursday. <br />
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As I shoved the freezer door closed, crinkling bags and shifting containers still precariously moving inside, I made a vow: for the next month (at least) I'd cook dinner only with items out of the freezer -- no adding!<br />
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Thus this chicken chili was born. It uses some frozen boneless skinless chicken thighs, some of the bacon that attacked me, and a few fridge and pantry items. I was proud of myself for making a dent in the freezer.... It was a step forward, post-intervention.<br />
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If we're going for honesty here, a few days later I took a step back as I packaged up leftover chili into little containers and... yes... froze them.<br />
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Hey, awareness is the first step toward change, right?<br />
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My freezer challenge isn't over. Future posts are TBD as I make my way through the cavern of cold! Hopefully someday soon I won't open that little door with fear for my life, but confidence about what's inside. Stay tuned!<br />
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<u><b>Slow Cooker White Bean Chicken Chili</b></u>: makes 6-8 generous servings <br />
<i>Ingredients</i>: <br />
1 bag dried white beans (cannelini), rinsed<br />
about 6 cups water<br />
2 strips thick cut bacon, diced<br />
4 boneless, skinless chicken thighs<br />
salt + pepper<br />
olive oil for the pan <br />
1 large red onion, diced<br />
2 carrots, peeled and diced<br />
1 T. dried oregano<br />
1 T. chili powder<br />
1 T. cumin<br />
1 t. dried basil<br />
1 t. garlic powder<br />
1/2 t. cayenne pepper<br />
1/2 t. paprika<br />
2 large Idaho potatoes, diced into 1/2" pieces<br />
2 cups chicken stock<br />
3 bay leaves <br />
salt + pepper to taste<br />
hot sauce and shredded cheddar, optional <br />
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<i>Directions</i>:<br />
In a large slow cooker, add the dried beans and 6 cups water (enough to cover the beans by a couple inches), and turn the cooker onto low and cover. Preheat a large pan or dutch oven to medium heat and spray with cooking spray. Once hot, add the bacon and cook until just crisp. Set aside. Add the chicken thighs to the bacon grease and sprinkle with salt and pepper. Brown the chicken on both sides a few minutes, then add this and the bacon to the slow cooker.<br />
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Add olive oil to the pan and again allow to heat through. Then add the onion and carrots and stir. Make a clearing in the middle of the pan/pot and add a little more oil. Then add all of the spices to the oil clearing and allow to heat, about 1 minute, before stirring in with the carrots and onions. Once the vegetables are slightly golden, add these to the slow cooker along with the diced potatoes. Return the pot to the stove and use the chicken stock to de-glaze the pan, scraping up all the flavorful bits before pouring this into the slow cooker and adding the bay leaves.<br />
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Slow cook on low 6-7 hours, or high 3-4 hours. Remove the bay leaves, salf + pepper to taste, and top with hot sauce and shredded cheese.<br />
<br />Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com0tag:blogger.com,1999:blog-4856155720209948720.post-12699015506390290902013-10-22T19:40:00.001-04:002013-10-22T19:40:38.508-04:00Night Market Challenge: Peanut Butter Bacon Cannoli Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-p-xG0gugKmU/UmcEK4SNeII/AAAAAAAAE_c/PTD7LS7ctck/s1600/Cupcakes+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-p-xG0gugKmU/UmcEK4SNeII/AAAAAAAAE_c/PTD7LS7ctck/s400/Cupcakes+014.JPG" width="266" /></a></div>
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What happens when you're out with a fellow dessert-loving blogger and you eat a sweet treat that just doesn't deliver? You go home and remake it, but better!</div>
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Blogger buddy Alyssa of <a href="http://suitcasesandsweets.com/" target="_blank">Suitcases and Sweets</a> and I were out trolling the <a href="http://thefoodtrust.org/night-market" target="_blank">Food Trust's Night Market,</a> our favorite, and by far most gluttonous, activity together. It's blocks and blocks of diverse food truck offering a wide range of unique comforts. The scene is hopping and the demand (ahem, lines) can be intense. </div>
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<a href="http://3.bp.blogspot.com/-yfQqqmE1PFU/UmcFfsYdvJI/AAAAAAAAE_4/-k_5So_zMog/s1600/Night+Mkt+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-yfQqqmE1PFU/UmcFfsYdvJI/AAAAAAAAE_4/-k_5So_zMog/s400/Night+Mkt+2.JPG" width="400" /></a></div>
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We are strategic in what we select to eat. </div>
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We divide and conquer.</div>
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We share like siblings. </div>
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And we critique like a nightmare.</div>
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<a href="http://3.bp.blogspot.com/-t2Q10vtN260/UmcFfJGwJDI/AAAAAAAAE_0/HyCKH7HNutU/s1600/Night+Mkt+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-t2Q10vtN260/UmcFfJGwJDI/AAAAAAAAE_0/HyCKH7HNutU/s400/Night+Mkt+3.JPG" width="400" /></a></div>
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After trolling hard-core and assessing our options, we committed to the most interesting savory foods and, as stated above, tasted, indulged, commented, considered strengths and weaknesses, and carried on.</div>
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<a href="http://2.bp.blogspot.com/-eMDDtMcQ9Cg/UmcFWT3J6pI/AAAAAAAAE_k/Gsmn7CtYuxg/s1600/Night+Mkt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-eMDDtMcQ9Cg/UmcFWT3J6pI/AAAAAAAAE_k/Gsmn7CtYuxg/s400/Night+Mkt.JPG" width="400" /></a></div>
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Then came time for a sweet bite. Cupcake trucks? Meh. Alyssa bakes a mean cupcake and it wouldn't have been fair. Avante garde chocolates? Sigh. Mini key-lime pies? Sold out.</div>
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My eyes settled upon a distant chalkboard. Down at the bottom was scribbled a sugary offering of interest: bacon peanut butter cannolis. Now that was new! Bacon? Peanut Butter? In a cannoli? We were mildly concerned, maybe even a little scared, but we threw inhibition into the wind. </div>
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<a href="http://3.bp.blogspot.com/-ymbCb935ksU/UmcFas5Wc_I/AAAAAAAAE_s/CqfwnTf2-s8/s1600/Night+Mkt+Cannolo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ymbCb935ksU/UmcFas5Wc_I/AAAAAAAAE_s/CqfwnTf2-s8/s320/Night+Mkt+Cannolo.jpg" width="240" /></a></div>
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And it didn't deliver! The flavors were muted, the peanut butter was meek, the bacon was bland... the cannoli shell delivered, but hey, there had to be a saving grace to the thing! Sad and disappointed, we vowed to recreate those crazy flavors but better. </div>
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Hello!</div>
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<a href="http://2.bp.blogspot.com/-GNfjlohmipU/UmcHpNVxIYI/AAAAAAAAFAI/kxYkJD5HM8U/s1600/Cupcakes+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-GNfjlohmipU/UmcHpNVxIYI/AAAAAAAAFAI/kxYkJD5HM8U/s400/Cupcakes+013.JPG" width="266" /></a></div>
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These cupcakes are full of bright, bold flavors -- a moist, fluffy cannoli flavored cupcake is filled with thick chocolate bacon ganache and then topped with a creamy peanut butter cream cheese frosting. </div>
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It's a nutty flavor combination that combines the absolute best of sweet and savory. Bacon? Peanut Butter? Cream Cheese? Chocolate? Vanilla and Almond? </div>
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All are front and center in this delightful remake of the Night Market original. I'm so glad that Alyssa and I were able to collaborate on something new and improved! And the best part about it was the lack of food truck to sell these out of... which meant we had every last crumb for ourselves (and a few lucky friends)!</div>
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<u><b>Peanut Butter Cannoli Cupcakes</b></u>: makes 24<br />
<b>Ingredients</b>:<br />
<i>For the cake</i>:<br />
2 1/2 cups flour<br />
1 teaspoon salt<br />
1 tablespoon baking powder<br />
2 cups sugar<br />
8 ounces (2 sticks) unsalted butter, room temperature<br />
4 eggs, room temperature<br />
1 teaspoon vanilla extract<br />
1/2 teaspoon almond extract<br />
1 cup milk<br />
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<i>For the Filling</i>:<br />
4 ounces semisweet chocolate morsels<br />
1/3 cup heavy cream<br />
1 tablespoon butter, room temperature<br />
3 strips crispy bacon, crumbled<br />
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<i>For the Frosting</i><br />
8 ounces cream cheese<br />
4 ounces (1 stick) unsalted butter, room temperature<br />
1 cup peanut butter<br />
1 teaspoon vanilla extract<br />
2 cups powdered sugar<br />
1 strip crispy bacon for garnish, optional<br />
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<b>Directions</b>:<br />
<i>Cake:</i><br />
Preheat oven to 350 degrees and line cupcake trays with 24 liners. Combine flour, baking powder, and salt in bowl and set aside. With an electric or standing mixer, cream the sugar and butter on medium speed until
light and fluffy. Add eggs, one at a time, scraping after each addition.
Add vanilla and almond extracts. On low speed, add the flour mixture and milk in alternating parts, beginning and ending with dry ingredients. Mix until smooth.<br />
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Fill each cupcake liner about 3/4 full with batter. Bake about 15 minutes or until golden and a toothpick comes out clean. Cool in the pan on a wire rack about 5 minutes, then remove onto the wire rack to cool completely. Meantime, make the ganache and frosting, below.<br />
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<i>Chocolate-Bacon Ganache Filling:</i><br />
Pour chocolate chips into a medium bowl. In a small pot on the stove, add the cream and butter and heat until just simmering (do not boil). Pour cream mixture over the chocolate and stir until smooth.Add the 3 strips of crumbled bacon.<br /><div style="text-align: center;">
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<i>Peanut Butter Cream Cheese Frosting:</i> <br />
With an electric mixer beat together the butter, cream cheese, and peanut butter
on medium speed until light and fluffy. Add vanilla and powdered sugar and beat until
smooth. Switch stand mixer to high and beat for another 2-3 minutes until fluffy.<br />
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<i>Assembly</i>:<br />
Use an apple corer to remove the center of each cupcake, then spoon or pipe the ganache into the holes to fill. Use a piping bag to pipe the frosting onto each cupcake, then top with a small crumble of crispy bacon. Serve, or refrigerate the extras (there won't be any!). <br /><br />
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<a href="http://3.bp.blogspot.com/-yVdYCv2er3I/UmcMnyUdejI/AAAAAAAAFAY/Hvtt4e79-oA/s1600/Cupcakes+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-yVdYCv2er3I/UmcMnyUdejI/AAAAAAAAFAY/Hvtt4e79-oA/s400/Cupcakes+012.JPG" width="266" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com1tag:blogger.com,1999:blog-4856155720209948720.post-91893273321065061672013-09-08T18:39:00.000-04:002013-09-08T18:39:46.462-04:00Celebration Cake: S + P Get Engaged<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KNUijYQAex0/Uix_IXY8O7I/AAAAAAAAE7c/cT9I3JQj2ao/s1600/Artsy+initials.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-KNUijYQAex0/Uix_IXY8O7I/AAAAAAAAE7c/cT9I3JQj2ao/s400/Artsy+initials.jpg" width="266" /></a></div>
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I'm ecstatic for my friends Sarah and Patrick, because they've just gotten engaged! It's a cause for celebration, colorful cake, and sprinkles on top!<br />
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When Patrick tipped Sarah's friends off that he was planning to propose and wanted to gather in celebration afterward, my first question was, "what can I do to help get this shindig off the ground, please?" I couldn't have been more pleased when his initial response of "nothing" was changed a few hours later to, "actually, how about a cake? for 30?"<br />
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Celebration challenge accepted. Let's go.<br />
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<a href="http://2.bp.blogspot.com/-wnA-h9qKmfQ/Uix_MpE_kZI/AAAAAAAAE7k/GixaQUv_wJc/s1600/Big+pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-wnA-h9qKmfQ/Uix_MpE_kZI/AAAAAAAAE7k/GixaQUv_wJc/s400/Big+pic.jpg" width="400" /></a></div>
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I hemmed and hawed over how to best feed a crowd. I'm used to baking round layer cakes, but ultimately (after much paralysis and an emergency phone call to my resident baker <a href="http://suitcasesandsweets.com/" target="_blank">friend/blogger Alyssa</a> in the baking aisle of Walmart) decided on a 4-layer, 9 x 13 inch cake.<br />
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Later, I got to work doubling the already big recipe for fail-proof vanilla cake. When I got done with the butter and sugar creaming steps I realized there was no way I'd fit the rest of the ingredients in my standing mixer.<br />
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<a href="http://1.bp.blogspot.com/-9Q0liFQzmz4/UiyFiTTmrlI/AAAAAAAAE8s/pnFYebHS2_s/s1600/When+I+realized+I+hadn%27t+added+the+flour+yet+and+it+wouldnt+fit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-9Q0liFQzmz4/UiyFiTTmrlI/AAAAAAAAE8s/pnFYebHS2_s/s400/When+I+realized+I+hadn't+added+the+flour+yet+and+it+wouldnt+fit.jpg" width="266" /></a></div>
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A 53 second crisis emerged. I looked around my kitchen, scouring for a solution. <i>Crapppp, I always do stuff like this!</i><br />
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My eyes landed on my enormous lobster pot-slash-wedding registry item I thought I couldn't live without but really won't have use for until I maybe have 10 children to boil pasta for.... except for now.<br />
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When it's time to call in the big guns.<br />
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<a href="http://2.bp.blogspot.com/-DJ5w99fUXY4/UiyGo77eAvI/AAAAAAAAE80/jddDVnIfE7Q/s1600/It+was+time+to+call+in+the+big+guns,+lobster+pot..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-DJ5w99fUXY4/UiyGo77eAvI/AAAAAAAAE80/jddDVnIfE7Q/s400/It+was+time+to+call+in+the+big+guns,+lobster+pot..jpg" width="346" /></a></div>
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Hee hee. That standing mixer bowl looks like a dwarf. </div>
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Okay, so after mixing the batter I divided it up into about 7 cups each in two bowls. Sarah and Patrick met at the <a href="http://www.udel.edu/" target="_blank">University of Delaware</a>, colors blue and yellow. I also wanted a way to party-up this traditional white on white bridal style cake, so boom, let's go throwback to kindergarten finger painting time and mix it up with primary colors.</div>
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<a href="http://3.bp.blogspot.com/-E6CdOyy8Xdo/UiyAF9yN11I/AAAAAAAAE8M/pwnKc8_-nGA/s1600/Throwback+to+kindergarten.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-E6CdOyy8Xdo/UiyAF9yN11I/AAAAAAAAE8M/pwnKc8_-nGA/s400/Throwback+to+kindergarten.jpg" width="266" /></a></div>
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Pour each bowl into a separate pan, smooth out and bang on the counter to release those pesky air bubbles. </div>
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<a href="http://4.bp.blogspot.com/-wRFBHb6oEZE/Uix_lktFVNI/AAAAAAAAE78/PgRG11AFrAk/s1600/Hooray+for+primary+colors.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-wRFBHb6oEZE/Uix_lktFVNI/AAAAAAAAE78/PgRG11AFrAk/s400/Hooray+for+primary+colors.jpg" width="400" /></a></div>
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Then bake. </div>
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This is the ultimate surprise party cake, because the cake itself is hiding its own party surprise. Creamy white on the outside, quiet, unassuming.... suggesting nothing but the norm inside.... Then wham! Layers of color! </div>
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<a href="http://3.bp.blogspot.com/-XcLaQIKCOGg/UiyIfibEB6I/AAAAAAAAE9A/bAMWqNfGT6U/s1600/There+are+some+pictures+missing+because+I+positively+absolutely+burned+this+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-XcLaQIKCOGg/UiyIfibEB6I/AAAAAAAAE9A/bAMWqNfGT6U/s400/There+are+some+pictures+missing+because+I+positively+absolutely+burned+this+cake.jpg" width="266" /></a></div>
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There are a bunch of pictures missing of... how burned this cake was on the very outer parts. I admit it, I'm not going to pretend I baked this flawless, picture perfect thing. Through much stress, wondering how the heck I could have burned the cake, wondering whether I would have to start again, I was ultimately able to rescue this cake. </div>
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It involved shaving off lots of sad, completely overdone pieces. My garbage was quite full. It also involved brushing the cake with a delightful mix of vanilla, sugar, and water, which addressed my fear that the cake I saved would be somehow overdone. Which I don't think it was. It was just a weird situation where for the first time ever the outer parts of the cake got incinerated. </div>
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Well, it wouldn't be a party without someone hitting their head on the ceiling fan while dancing on the table, would it? </div>
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<a href="http://4.bp.blogspot.com/-zWiLByqKkpE/Uix_xjuxnnI/AAAAAAAAE8E/vFFIWwFGoP0/s1600/Ta+Da.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-zWiLByqKkpE/Uix_xjuxnnI/AAAAAAAAE8E/vFFIWwFGoP0/s400/Ta+Da.jpg" width="400" /></a></div>
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After an entire day and night in my kitchen, the time was nearing 11 PM and I hit a wall. I simply could not bring myself to color more frosting to pipe a message on top of the cake. </div>
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For the millionth time that day, I looked around my kitchen for an escape to the corner I'd backed myself into.</div>
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<i>Sprinkles.</i></div>
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I used the squared off end of a fondue skewer to carve a path of S + P into the frosting (this way, if I messed it up I could simply smooth it out and trace the initials again.) I then used a tiny spoon to carefully fill the message with colorful sprinkles. Fun!</div>
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You could use any sort of sparkly, sugar, or chocolate sprinkles for this. </div>
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It's your party, you can do what you want to. </div>
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<a href="http://2.bp.blogspot.com/-Aoul1AlyiL4/Uix_YK2pxlI/AAAAAAAAE7s/UNc19wcgPC0/s1600/Initials+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Aoul1AlyiL4/Uix_YK2pxlI/AAAAAAAAE7s/UNc19wcgPC0/s400/Initials+close+up.jpg" width="318" /></a></div>
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After all was said and done, the cake weighed as much as a third grader.<br />
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Sarah was surprised twice in one weekend, a party was had, dessert was a hit, and love was all around.<br />
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Congrats Sarah and Patrick!<br />
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<b><u>Celebration Cake</u></b>: makes one 9 x 13 inch four layer cake<br />
<i>1, 2, 3, 4 Cake:</i><br />
Note: to make two 9x13 inch panfulls, you must make this recipe twice in two batches.<br />
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1 cup (2 sticks) butter, room temp<br />
2 cups granulated sugar<br />
4 eggs<br />
3 cups sifted self-rising flour<br />
1 cup milk<br />
1 t. pure vanilla extract<br />
food coloring of choice<br />
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Prepare 9x13 pan with nonstick spray and dust with flour. Preheat oven to 325. In an electric mixer, cream butter until fluffy, then add the sugar and continue to cream for about 8 minutes. Add eggs one at a time, beating well after each addition. Add flour and milk alternately, beginning and ending with the flour. Add vanilla and beat until just incorporated. Color with food coloring as desired. You can either use one mix for a smaller cake and divide into two colors, or use one color for this batch. Mix well but don't beat or the batter will become tough.<br />
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Pour into prepared pan and drop several times on the counter to release air bubbles. Bake 25-30 minutes or until the center is set. Cool in the pan 10 minutes before releasing gently onto a cooling rack. Flash freeze 1 hour in the freezer once its completely cooled, as cake is easier to work with when firm.<br />
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Meanwhile prepare frosting:<br />
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<i>Thick Buttercream Frosting</i>: I quadrupled this recipe for my 4-layer 9 x 13 inch cake.<br />
1 cup (2 sticks) butter, room temperature<br />
3-4 cups confectioner sugar<br />
1-2 T. pure vanilla extract<br />
1 T. milk<br />
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Cream the butter, then turn the mixer on low add in the sugar one cup at a time. Once the sugar is all barely incorporated, add the vanilla and milk and turn the mixer on high and beat until fluffy and smooth.<br />
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<i>Cake assembly</i>: Once my two sheet cakes were frozen, I sliced the tops horizontally to make them flat (its ok if they aren't perfect, I simply stack up thinner sides with thicker sides of the next layer when stacking and it all events out), and stacked the cakes on top of each other and trimmed the sides so the sizes matched.<br />
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I then carefully sliced horizontally through the center of each cake to produce 4 separate layers: two yellow, two blue.<br />
<a href="http://3.bp.blogspot.com/-D3BD58rhi08/Uiz8HbLBN9I/AAAAAAAAE9g/jm6XIYZ_Lzc/s1600/LAYER+CAKE+PIECE.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-D3BD58rhi08/Uiz8HbLBN9I/AAAAAAAAE9g/jm6XIYZ_Lzc/s400/LAYER+CAKE+PIECE.jpg" width="300" /></a><br />
I added a dollop of frosting to the bottom of my cake base, then placed my thickest layer, a yellow one, on the bottom. I smoothed out about 1.5 cups of frosting on this layer, then put a blue layer on top, repeating this process until I ended with a blue layer on top. I then coated the entire cake in a thin layer of frosting, the crumb layer, and set in the fridge to stiffen.<br />
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A couple hours later, I frosted the entire cake again to ensure a smooth and level outside with no crumbs. I decorated it and put it back in the fridge until ready to eat!<br />
<br />Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com2tag:blogger.com,1999:blog-4856155720209948720.post-72075054691046628642013-09-06T10:15:00.000-04:002013-09-06T10:15:00.895-04:00Cheesiest Cottage Cheese Baked Rigatoni<div class="separator" style="clear: both; text-align: center;">
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Oh, hi there. Have you noticed the weather cooling down? </div>
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Each day this week a breezy, cool evening sinks into a downright chilly night, which blooms into a crisp, sunny morning. </div>
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I have to put my sweater on to walk the dog. It's delicious. </div>
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I get excited in my bones for the change of the seasons. I'm sure you do, too. </div>
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And I get all giddy at the thought of piping-hot comfort food dinners. Like this one. </div>
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Don't call it low-fat, that's a term that makes me say, "boo, no flavor." It's got the hiss of that word "insipid." Call it lusciously sensible. There's no sacrifices here, and due to pureeing the cottage cheese into a ricotta-like texture, you don't even have to mention that you used the cheese that comes with a bland, bad rap and usually gets a boost from an odd pairing with pineapple.</div>
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Nope, let's just not mention it. Except for putting it smack in the recipe's title. </div>
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Your ooey, gooey secret's safe with me. </div>
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<u><strong>Cheesiest Cottage Cheese Baked Rigatoni</strong></u>: <em>serves 6-8</em><br />
<em></em><br />
<em>First, prepare the sauce. Of course, you can always use a quality jarred:</em><br />
<em>Sauce</em>: In a medium saucepan, heat<strong> 2 T. olive oil</strong> over medium heat. Add <strong>1/2 a largely diced red onion</strong>. Saute until slightly golden, 5-6 minutes, then add<strong> 6 cloves minced garlic</strong> and stir. Push onions and garlic to the sides to make a clearing in the middle of the pan, and add a <strong>heaping tablespoon of tomato paste</strong>. Caramelize the paste a minute, then add<strong> 1 t. dried basil, 1/2 t. dried oregano, 2 t. kosher salt,</strong> and <strong>1 t. dried red pepper flakes</strong>. Stir, then add <strong>1/4 cup red wine</strong>,<strong> 2 t. white sugar</strong>, and <strong>1 28-oz. can Tuttorosso crushed tomatoes w/basil</strong>. Simmer 1 hour on low, stirring occasionally. Add up to <strong>1/4 cup pasta water</strong> after cooking to thin it out a little bit, and season with <strong>salt + pepper</strong> to taste. <br />
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Then, boil <strong>1 lb. rigatoni</strong> to very al-dente, about 4 minutes less than the suggested time on the bag. Drain. Meanwhile, prepare the cottage cheese "ricotta":<br />
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<em>Cottage Cheese Ricotta</em>: Food process together <strong>1 16-oz container lowfat cottage cheese</strong>, <strong>2 large eggs</strong>, <strong>a pinch nutmeg</strong>, <strong>generous pinches of dried basil</strong>, <strong>salt</strong>, <strong>pepper</strong>, and <strong>3 T. grated parmesan cheese.</strong> <br />
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Shred:<strong> 1/2 lb mozarella cheese</strong> and <strong>1/2 lb fontina cheese</strong><br />
<strong>Have some torn fresh basil on hand, too!</strong><br />
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Once you've got all of the above on hand, coat an 8X8 inch baking dish with oil. Add a few scoops of red sauce to bottom of dish and spread. Add 1/3 of the pasta, 1/3 white sauce, and 1/3 shredded cheese. Repeat this, ending with a last layer of white sauce topped with shredded cheese and fresh basil. Spray top generously with cooking spray and bake 375 degrees covered with non-stick coated tin foil, then uncovered for 10-15 minutes or until bubbly and browned. Enjoy!<br />
Lauren Elizabethhttp://www.blogger.com/profile/08016386240663960495noreply@blogger.com0tag:blogger.com,1999:blog-4856155720209948720.post-17303160631547905102013-08-12T21:48:00.002-04:002013-08-12T21:48:23.910-04:00Pearl Couscous with Mint, Basil, and Gigantes<div class="separator" style="clear: both; text-align: center;">
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This recipe is for everyone with an abundance of summer herbs. Please, please don't let your beautiful basil or mint overheat in the sun or go to seed -- chop those beauties and toss them into this light, fragrant pasta.<br />
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The whole dish is ready in minutes, with the couscous taking less than ten as it simmers away in broth. Chop the herbs while the pasta plumps, then stir in veggies and beans, salt to taste, and sprinkle with some feta cheese if it's on hand.<br />
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Since I used frozen corn and peas, this dish is largely a pantry and herb garden creation. Perfect for busy weeknights when flavor can't be sacrificed for time and relaxation.<br />
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Ingredients: (serves 2)<br />
1 T. olive oil<br />
1/2 large Spanish onion, largely diced<br />
2 cups chicken broth (vegetable broth for vegetarian)<br />
3/4 cup pearl couscous<br />
red wine dressing (recipe follows)<br />
1 cup frozen corn<br />
1 cup frozen peas<br />
1 can gigante beans, rinsed and drained<br />
1/3 cup basil, chopped<br />
1/3 cup mint, chopped<br />
salt and pepper to taste<br />
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red wine vinegar dressing: 1/4 cup red wine vinegar, 2 T. fresh lemon juice, 1 T. honey, 1/4 t. freshly ground black pepper, 1/2 t. salt, 1/2 cup olive oil whisked together)<br />
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Directions:<br />
Bring a large saucepan to heat over medium low, then add the olive oil to coat. Add the chopped onions and cover, stirring a couple of times, until turning just golden. Pour in the chicken broth and couscous and cover, turning up the heat to bring to a boil. Reduce to a simmer and stir occasionally. When the couscous is tender but still firm to the bite add the red wine dressing and stir. Add in the frozen corn, peas, and beans and heat through. Stir in the basil and mint and salt and pepper to taste. Add feta cheese on top if desired and serve warm or room temperature. <br />
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<br />Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com1tag:blogger.com,1999:blog-4856155720209948720.post-56713928262589796022013-07-13T14:32:00.003-04:002013-07-13T14:32:50.874-04:00Chinese Takeout Takeover: Beef & Broccoli <div class="separator" style="clear: both; text-align: center;">
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After returning from a week vacation in Maine that was filled with binges on bags of Cape Cod potato chips, late night ice-cream sandwiches, giant lobster rolls dripping in butter, "taste testing" beer variety packs, and multiple rounds of BBQs, I returned determined to get back to healthy. Don't get me wrong, my vacation indulgences were exactly what I wanted, but the swollen feeling I noticed coming over me at about day 5 was not exactly what I wanted.<br />
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Wait, what? I can't eat a diet solely of fat, sugar, and carbs?<br />
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If only....<br />
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I threw back the last bag of chips on the return drive home, bought myself a McDonald's ice cream cone outside of Philly, and vowed to get back to healthy for the week ahead. Bye bye vacation, hello balanced diet.<br />
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I'm surprised I wasn't shaky from the withdrawal, but I started off my week focusing on protein and produce without sacrificing flavor or fun. That's how we fell in love with this beef and broccoli dinner we ate three times this week.<br />
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Thinly sliced soy-sauce marinated beef, tossed with loads of broccoli and peppers and combined with light and scrumptious tofu noodles was a trick to our tastebuds. It was a takeout takeover.<br />
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Ok, so we might have had a beer with it, and a bit of chocolate for dessert afterward, but with dinner this good it simply felt like we were still on vacation.<br />
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And that's exactly how every day should be.<br />
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<b>Chinese Beef & Broccoli: </b><i>serves 4</i><br />
canola oil for the pan<br />
1.5 lb Thinly sliced steak, marinated 30 min. in 2 T. soy sauce<br />
1 green pepper, cut into 1" dice<br />
1 lb. frozen broccoli, thawed<br />
1 t. grated ginger<br />
1 bag of tofu "linguini"*<br />
sesame seeds for sprinkling, optional<br />
<i>Sauce</i>:<br />
1 cup broth<br />
6 T. oyster sauce<br />
6 T. red wine vinegar<br />
1/2 t. garlic powder<br />
2 t. sesame chili oil<br />
2 T. soy sauce<br />
2 T. cornstarch<br />
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Heat a large skillet over medium-high heat. Once hot, add enough oil to coat, and sear the beef strips in batches quickly, giving each piece enough room to sit and brown before turning over with tongs (this ensures the meat does not steam, but instead browns). Add oil between each batch. Remove beef strips immediately after they are browned on each side, as they will finish cooking through once added back into the stir fry. Cover and keep warm.<br />
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Add more oil to the pan and then sear the peppers. Meanwhile, whisk together the sauce ingredients. Clear a hole in the center of the pan then add more oil and the grated ginger. Bloom in the oil 30 seconds, then stir. Add the sauce, bring to a boil, reduce 5 minutes until thickened. Add the tofu noodles and the broccoli and heat through, then stir the meat back in.<br />
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Serve topped with sesame seeds.<br />
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* Tofu pasta is sold in the refrigerated section of Whole Foods stores. Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com0tag:blogger.com,1999:blog-4856155720209948720.post-18980889427302660352013-06-23T17:59:00.002-04:002013-06-23T18:00:39.961-04:00Bacon Cheddar Deviled Eggs<div class="separator" style="clear: both; text-align: center;">
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Deviled eggs are making a comeback! I adore eggs in every form, but deviled eggs are a special indulgence due to their extra-rich, creamy filling. For these deviled eggs I stole a note from twice-baked potatoes... that is, take the filling out, whip it together with extra fat (mayo for this, butter for potatoes)... and more fats like cheese and bacon... and then put it back in. This is how the ordinary becomes amazing!<br />
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I made these eggs for our book club picnic. We read David Sedaris's "Me Talk Pretty One Day," which is a hilarious compilation of short stories. Since the stories are brief, we made our bites brief, too.<br />
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From sliders, to mini pies, to cute little bunches of veggies tied up with a sprig of parseley, all of our menu items were small.<br />
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These eggs might be bite sized, but they're certainly not small on flavor! Don't underestimate just how luscious these cheddar-bacon filled deviled eggs are, and plan to make a few for each person you're serving to.<br />
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After all, I've never been friends with anyone who would say no to something with bacon and cheese... And since my book club ladies are some of the best, these eggs flew right off the plate and into our laughing, happy, story-telling mouths.<br />
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<b><u>Bacon Cheddar Deviled Eggs</u></b>: makes 24<br />
1 dozen hard-boiled eggs (directions below)<br />
4 slices bacon, cooked until crisp<br />
1/4 of a medium white onion<br />
1/4 cup mayonnaise<br />
1/4 cup shredded sharp cheddar cheese<br />
1/8 teaspoon paprika, plus more for sprinkling<br />
salt to taste<br />
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<i>Directions</i>: To hard boil the eggs, place the eggs in a large pot of water and bring to a boil. Turn off and remove from the heat and allow to stand 12 minutes. Drain the eggs and shake in the pan to lightly crack the shells (this allows the cold water to get under the shells and aids with peeling). Fill the pan with cold running water for 2 minutes. Peel all of the eggs and set aside.<br />
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Cut each egg in half and gently remove the yolk with a small spoon. Add the white onion, mayo, and sharp cheddar to the food processor and process for a minute. Add the paprika and yolks and process until very smooth. Salt to taste. Crumble 3 bacon slices and stir into the yolk filling. Use a frosting piping bag to pipe the bacon cheddar filling back into each egg half. Crumble or slice the last bacon piece into 24 small pieces. Add a small bacon piece to the top of each egg mixture and gently sprinkle with the remaining paprika.<br />
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Chill. Can be made 4 hours ahead.<br />
<br />Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com1tag:blogger.com,1999:blog-4856155720209948720.post-27551713389478861272013-06-04T21:36:00.001-04:002013-07-13T13:44:02.048-04:00Fried Brown Rice with Tofu <div class="separator" style="clear: both; text-align: center;">
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That tofu in the fridge was creeping toward its "use by date." It was in stiff competition with the remaining BBQ leftovers from Memorial Day -- packages of hot dogs, hamburgers, buns, all begging to be cooked and eaten -- along with leftover pizza and pastas from a night out to dinner where Matt and I managed to grossly over-order, as if we might never eat again.<br />
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There simply weren't enough dinner-times in the week to give all those items a rightful spot in the repertoire! Sorry burgers and dogs, you're getting re-located to the freezer for use another day. Pizza, you'll get taken for lunch until you're done. As for dinner, it's tofu's time to shine.<br />
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It has been a while since we had Chinese food so I decided on fried rice. It's a one dish meal that seemed simple to make while satisfying major cravings for takeout. Add in tons of healthy veggies and protein packed tofu, and it was a dinner winner.<br />
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I think you'll really enjoy my version, which uses the more toothsome and nutty brown rice instead of traditional white. Brown rice also has more nutrients, so it's a better bang for your meal buck. The coating on this fried rice is a bit more robust, too, with the use of dark soy sauce.<br />
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Needless to say, I made heaps of it with the intention of creating (yet more) leftovers.... and we ended up with barely any! That empty fry pan speaks volumes!<br />
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<b>Fried Brown Rice with Tofu</b>: <i>serves 4-6</i></div>
<i>Ingredients:</i><br />
3 cups uncooked brown rice, rinsed thoroughly<br />
vegetable oil (keep the bottle handy)<br />
1 package extra-firm tofu, rinsed and patted dry<br />
2 tablespoons regular reduced-sodium soy sauce<br />
3 eggs + 1 tablespoon water, lightly beaten<br />
1 teaspoon Sriracha, divided<br />
1 white onion, cut into large dice<br />
8 garlic cloves, minced<br />
1 bag of frozen mixed Chinese vegetables<br />
2 cups frozen peas<br />
1/4 cup dark soy sauce<br />
1/4 cup Mirin<br />
2 tablespoons hoisin<br />
1 tablespoon (plus more to taste) sesame oil<br />
salt to taste<br />
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<i>Directions</i>:<br />
Cook the brown rice according to the package directions. I used a rice cooker, but a pot works just as well. Once the rice is just-cooked and chewy in texture, spread out on a baking sheet to cool and dry out slightly.<br />
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While the rice is cooking, prepare your tofu by cutting it into 16 equal cubes and pressing to dry. In a small bowl, mix the low-sodium soy sauce and 1 teaspoon of Sriracha. Toss the tofu in this mixture and set aside to absorb.<br />
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While your rice is cooling, in a very large skillet or a wok, heat 2 tablespoons oil over medium-low heat. Add the eggs and cook as a flat omelet for 2 minutes, then break up into pieces. Remove from skillet into a medium sized bowl and set aside.<br />
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Heat the skillet to medium-high again. Add about 1/4 cup oil, or enough to generously coat the pan. Add the tofu and allow to cook until browning and crisping on the sides, stirring only every few minutes. Add the onions halfway through and allow to cook until golden and soft. Add the garlic and stir one minute. Remove tofu and onions to the bowl with the eggs.<br />
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Heat another 1/4 cup oil in the skillet and now add the rice, frozen vegetables, peas. Stir often, allowing the rice to crisp and the vegetables to heat through. Whisk together the dark soy sauce, Mirin, hoisin, sesame oil, and remaining Sriracha. Pour over the rice and stir to coat, salting to taste, as well.<br />
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Add the tofu, onions, and eggs back in and stir to combine well and heat through before serving.<br />
<br />Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com3tag:blogger.com,1999:blog-4856155720209948720.post-71713445264549299172013-05-22T20:52:00.001-04:002013-05-23T09:08:06.313-04:00Chocolate, Nut & Fruit Oatmeal-Coconut Cookies<div class="separator" style="clear: both; text-align: center;">
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These cookies are soft, chewy, and very, very addicting. It's like trail mix exploded into an oatmeal cookie... with a toasty hint of coconut that takes everything over the top.<br />
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My mom visited Philly for a belated Mother's Day weekend. I had planned a picnic in Rittenhouse Square Park and the menu included fresh baguettes, a variety of meats, cheeses,and spreads, fresh and dried fruits, people-watching, and for dessert: mom's favorite flavors. Mom adores coconut, oatmeal, chocolate, cranberries, and almonds. I knew they could all roll into one cookie, so that's exactly what we baked.<br />
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Unfortunately, the weather wasn't on our side so we had to have our picnic indoors. But we did get to sneak a bunch of these giant treats fresh out of the oven as an appetizer, and then indulge again for dessert.... and snack later... and a little for breakfast the next morning.<br />
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Hey! Cookies are versatile, and with ingredients this hearty and delicious, I say it's fair game for putting a smile on at any time of the day.<br />
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<i>P.S. - This is another great recipe for playing with flavors... how about pecans instead of almonds? dried cherries or hunks of apricots instead of dried cranberries? chopped dark chocolate with sea salt subbed for the chocolate chips? go wild!</i><br />
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<b>Chocolate, Nut & Fruit Oatmeal Coconut Cookies</b>: makes about 14-16 large cookies</div>
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<i>Ingredients:</i></div>
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1 stick butter, room temperature</div>
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1/2 cup slivered almonds, toasted and cooled</div>
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1/2 cup packed brown sugar</div>
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3 tablespoons granulated sugar</div>
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1 large egg</div>
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3/4 teaspoon vanilla</div>
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1/4 teaspoon baking soda</div>
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1/8 teaspoon salt</div>
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1/4 teaspoon ground cinnamon</div>
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1/2 cup flour</div>
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1 1/8 cups old-fashioned oats</div>
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heaping 3/4 cup shredded unsweetened coconut</div>
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1/2 cup dried cranberries </div>
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1 cup semi-sweet chocolate morsels</div>
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<i>Directions:</i></div>
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Preheat oven to 375 degrees. Toast almonds on a baking sheet, stirring and watching carefully, and cool. </div>
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Beat together the butter and both sugars at high speed until fluffy. Add the egg and beat until just blended, then beat in the vanilla, baking soda, salt, and cinnamon. Add the flour and mix at low speed until just blended. Stir in the oats, coconut, almonds, cranberries and chocolate (do not over-stir). On parchment paper or non-stick baking mat on a cookie sheet, scoop about 1/4 cup mounds of cookie and gently roll into a ball. Press down lightly to form a flattened circle about 1/2 inch thick on the sheet. Continue this, placing cookies about 2 inches apart. </div>
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Bake for 12-15 minutes total, rotating the pans on each rack and from front to back half-way through. Remove cookies and cool 10 minutes on the baking sheet then transfer on a wire rack to cool completely. Serve or store in an airtight container. </div>
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Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com0tag:blogger.com,1999:blog-4856155720209948720.post-54453605502665247362013-04-14T08:31:00.000-04:002013-04-14T08:31:26.101-04:00Cranberry-Peach Crumble Tart with Shortbread Crust<div class="separator" style="clear: both; text-align: center;">
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Feast your eyes. </div>
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Yep, that's one tasty tart! This tart is perfection: Shortbread cookie crust on the bottom, gooey pie filling in the middle, then topped with a crisp brown-sugar cinnamon oat crumb topping. Stop the madness! Stop the goodness!<br />
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The idea for this tart was actually born out of my laziness. My mother asked me to bake dessert to feed a crowd on Easter. The added challenge was that I would be traveling with whatever I baked... by train from Philly to Connecticut <i>with my dog and luggage for a week-long trip to Puerto Rico afterward. </i><br />
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I needed to bake something big and crowd pleasing, easy (I'd be baking on a weeknight), but that would also be solid enough to travel well. A huge cake and pies were out of the question. Dessert bars fit the bill but they didn't seem fancy enough for Easter dessert. It dawned on me: why not make a dessert-bar type of dessert, but in a big, beautiful tart form?<br />
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Flavor wise, I wanted rich and satisfying (this is dessert, after all), but nothing too heavy after our large holiday meal (decadent chocolate desserts just didn't seem right for the occasion). I wanted a fruit-filled-something that would highlight the bright flavors of Spring. A bar-type tart with fruit filling. This warranted a shortbread crust and crumble topping. Done and done!<br />
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It worked out perfectly, was loved by all, and I would definitely make it again in a heartbeat. It would be fun to play around with fruit fillings -- apple, cherry, blueberry.... Mmmmm! For a more traditional fruit-bar dessert, you could even pour in preserves/jam as the fruit filling. Sheesh, this post is making my mouth water!<br />
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<b>Cranberry-Peach Crumble Tart with Shortbread Crust: </b><i>makes two 9" round tarts</i><br />
You will need two 9" springform pans<br />
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<u>First, make and bake your shortbread crust</u>:<br />
1 cup white sugar<br />
1 teaspoon baking powder<br />
3 cups flour<br />
1/4 teaspoon cinnamon<br />
1/8 teaspoon nutmeg<br />
1/4 teaspoon salt<br />
1 cup cold unsalted butter, diced<br />
1 large egg<br />
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Preheat the oven to 375°F. Spray springform pans with non-stick spray. In a medium bowl, stir together sugar, baking
powder, flour, salt and spices with a whisk. Use a pastry blender, fork
or your fingertips, blend the diced butter and egg into the
flour mixture. It will be crumbly. Pat half of the crumbs into the bottom
of each springform pan, pressing firmly. Bake in the oven about 15 minutes or until lightly golden, then cool before filling.<br />
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<u>Meanwhile, make your fruit filling</u>:<br />
4 cans Light Peaches (in water or light juice)<br />
1 cup fresh cranberries<br />
1 1/4 cup sugar<br />
2 T. honey <br />
1/4 cup cornstarch<br />
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Drain the cans of peaches, reserving one can's worth of juice. Dice the peaches into large pieces. Add the juice of one can to a saucepan and add the sugar and cornstarch and stir. Bring to a boil and cook, stirring, two minutes or until thickened. Add the peaches, cranberries, and honey. Stir to combine. Once it is thick (adding the fruit may have created additional water), turn off heat.<br />
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<u>Then.... assemble that delicious oat topping</u>:<br />
1 cup flour<br />
1 cup quick-cooking rolled oats<br />
2/3 cup packed brown sugar<br />
1/2 teaspoon cinnamon <br />
1/4 teaspoon baking soda<br />
1/2 cup cold butter, diced<br />
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Combine the flour, oats, brown sugar, cinnamon, and baking soda. Add in the butter and use your hands to create a crumble. Set aside.<br />
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Pour half of the fruit filling onto each of the shortbread crusts and spread evenly to the sides. Top each crumble with half of the oat topping. Bake at 375 for about 30 minutes or until the top is golden and the fruit is bubbling. Cool completely before serving with fresh whipped cream or vanilla ice cream! <br />
<br />Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com0tag:blogger.com,1999:blog-4856155720209948720.post-17906802498809458682013-03-25T18:29:00.000-04:002013-03-25T18:29:09.337-04:00Warm Harvest Fruit & Nut Wild-Rice Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-oWwXKUss1IM/UVDLUSdqPmI/AAAAAAAAEq0/0176aqCz6No/s1600/Blog+Main.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-oWwXKUss1IM/UVDLUSdqPmI/AAAAAAAAEq0/0176aqCz6No/s400/Blog+Main.JPG" width="266" /></a></div>
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This wild-rice salad is warm, hearty, and full of protein and nutrition. It's a one-bowl, one pan meal that's ready in mere minutes. I love healthy but sumptuous dishes like this, where you can serve yourself a giant, heaping bowl and scoop up every last bite without regret. It's food at its best, doing what it should do -- fill you and energize you.</div>
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I adore this dish because it's a great mixture of flavors and textures. It's got sweet and chewy dried cranberries, the earthy crunch from toasted pecans, hunks of soft and juicy chicken, crisp asparagus, and nutty, wonderfully toothsome wild rice. Plus the zing of chopped mint on top, balanced with the creaminess of feta cheese, is far far better than finding the prize in box of cereal for dinner.</div>
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Use your favorite vinaigrette dressing or make your own. Play with goat cheese versus feta, maybe toss in some chopped dried apricots with the cranberries, or use slivered almonds for your crunch factor. Omit the chicken for a great vegetarian dish. </div>
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Like I always say, the kitchen is for playing and personalizing... Don't take it too seriously. After a long day at work, it's time to find delight in dinnertime.</div>
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<b><u>Warm Harvest Fruit & Nut Wild-Rice Salad:</u></b> <i><b>serves two generously</b></i><br />
<i>Ingredients:</i><br />
1 T. olive oil<br />
1 boneless skinless chicken breast, cubed (optional)<br />
1 cup wild rice<br />
4 cups water<br />
1/4 cup dried cranberries<br />
12 spears frozen asparagus, defrosted and cut into 1" pieces<br />
1/2 cup chopped red onion<br />
1/2 t. Chinese 5 Spice<br />
2 T. creamy vinaigrette dressing of choice<br />
salt & pepper to taste<br />
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1/3 cup crumbled feta or goat cheese<br />
1/4 cup toasted pecan pieces<br />
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1 t. chopped mint leaves<br />
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<i>Directions:</i><br />
In a medium saucepan over medium heat, preheat olive oil. Add the chicken breast and cook 4-5 minutes or until just cooked through. Remove from heat and set aside. Add the wild rice and stir 1 minute to toast, then pour in the water and bring to a boil. Reduce to a simmer and cover to cook as directed, about 40 minutes. 20 minutes in, add the dried cranberries. When the rice is barely done cooking, add the asparagus, onion, diced chicken and stir to heat through. Add the five spice and dressing, then salt and pepper to taste. Stir in the cheese, then divide into two bowls. Top with pecans and mint leaves and serve warm.Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com0tag:blogger.com,1999:blog-4856155720209948720.post-76613372328941649802013-03-10T12:09:00.001-04:002013-03-10T12:09:55.725-04:00Homemade Soft Pretzels<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jBxv6MP-R2c/UTympaAj1sI/AAAAAAAAEpc/UvtyywOZPnY/s1600/Blog+Main+Pretzel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-jBxv6MP-R2c/UTympaAj1sI/AAAAAAAAEpc/UvtyywOZPnY/s400/Blog+Main+Pretzel.JPG" width="266" /></a></div>
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I might not believe someone if they told me these soft-baked pretzels were super easy to make. I might think, <i>Who makes soft-baked pretzels unless they have an inordinate amount of time on their hands? </i><br />
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I'd probably be super skeptical of the whole thing, though very interested. But since I made these soft, chewy, salty pretzels myself for our German-inspired book club menu, I can vouch first-hand that they <i>are</i> in fact simple, streamlined, and quite easy -- so, listen up beginner cooks!<br />
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For all the writing and talking I do, it's surprising that I'm actually a "show, don't tell" type of learner. I'd rather see what I'm getting into before diving into the task, so I'll do the same for you here. You'll see how easy it really is to make these soft-baked pretzels. The only thing I can't share with you first-hand is the scrumptious and warm end result!<br />
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So gather all your ingredients....<br />
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Test that water temperature to be about 115 degrees....</div>
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I've killed yeast too many times for that!</div>
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Add the water, sugar, and kosher salt in the mixing bowl and stir to combine, then pour the yeast on top. </div>
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Add the flour and butter and let the dough hook do its work. </div>
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Put away you ingredients in the meantime. Hum a tune. Wipe your counter.</div>
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When that dough is nice and smooth, take it out of the bowl, spray the bowl with cooking spray, return it to the bowl and cover it to let it rise in a warm place.</div>
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Get ready for the fun part!!</div>
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Divide that dough up into 16 pieces, then roll each piece out into a rope and cross each end over each other to make cute little pretzel bows. </div>
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Guess what? It doesn't matter if they're not perfect. Or if they're pretzel nuggets, rolls, or rods instead.</div>
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I put mine on a baking sheet and froze since I wouldn't be baking them until a couple days later. Once they were frozen on the sheet I piled them all into a plastic freezer bag, but you can just skip that step and put them straight onto an oiled baking sheet instead. </div>
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Preheat your oven to 450.... Get your egg wash ready and your Kosher salt on the side....</div>
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Pour 2/3 cup baking soda into 10 cups of boiling water. Check out that crazy foam!!</div>
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Drop those pretzel babies into the bath one at a time! All right, I admit my impatience made me do it two at a time.<br />
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Once they float to the top, rescue them back onto the baking sheet.<br />
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Once they're all out of the bath and back on the baking sheet, work your egg wash magic and sprinkle with salt.</div>
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Bake for 15-18 minutes or until deep golden, or looks like the picture below....<br />
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Cool on racks for 5 minutes before gorging on them while they're still hot!<br />
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<span style="text-align: center;">See, you can do it, too! It's well worth the effort (pretend it was very involved and arduous, and you'll impress your friends and family to no end).</span></div>
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Maybe you'd like some spicy brown mustard with that? Cheese dip? Pants with an elastic waistband?</div>
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I'd recommend being prepared with all of the above.</div>
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<b>Homemade Soft-Pretzels</b>: <i>makes about 16 palm-sized knots.</i></div>
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Ingredients:</div>
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1.5 cups water, warmed to about 115 degrees</div>
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1 T. sugar</div>
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2 t. kosher salt</div>
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1 package active dry yeast</div>
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4.5 cups all-purpose flour</div>
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2 oz. butter, melted</div>
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Vegetable oil spray</div>
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10 cups water</div>
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2/3 cup baking soda</div>
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1 large egg yolk, beaten</div>
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extra kosher salt</div>
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<i>Directions</i>:</div>
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Combine water, sugar, and kosher salt in the bowl of a standing mixer with dough hook attached. Stir to combine, then add the yeast on top and allow to foam, about 5 minutes. Add the flour and butter and mix on low speed until well combined.</div>
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Change to medium speed and knead until smooth and pulling away from sides of the bowl, about 5 minutes. Add more flour, 1 T. at a time, if the dough seems too sticky. </div>
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Remove the dough from the bowl, spray the bowl with cooking spray, and return the dough to the bowl. Cover with plastic wrap and allow to rise in a warm place for about an hour or until doubled in size.</div>
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Preheat oven to 450 and line 2 baking sheets with parchment paper. Lightly spray with cooking spray. </div>
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Bring 10 cups water to a rolling boil. In the meantime, divide the dough into 16 pieces and roll into a long rope. Hold each end of the rope and cross them over each other to create a pretzel knot. Press the center of the knot to adhere dough and ensure it keeps its shape in the boiling water. Place on the baking sheet, and repeat until all 16 are created. </div>
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Pour 2/3 cup baking soda into the boiling water, then add the pretzels 1-2 at a time. Remove from the water after 30 seconds or it rises to the top. Return to the baking sheet. Brush each pretzel with egg wash and sprinkle generously with salt.</div>
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Bake for 15-18 minutes, turning to evenly brown if necessary. Cool 5 minutes on a wire rack, then enjoy! Best eaten immediately, but if you must store them do so in a brown paper bag. </div>
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Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com0tag:blogger.com,1999:blog-4856155720209948720.post-22333492003504124722013-03-06T21:02:00.000-05:002013-03-08T09:09:07.909-05:00Feel-Good Carrot Cake with Cinnamon-Pecan Frosting for One<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bBYVnXp3vKg/UTfub1RQvvI/AAAAAAAAEnc/9RGvATdCb7c/s1600/food+034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bBYVnXp3vKg/UTfub1RQvvI/AAAAAAAAEnc/9RGvATdCb7c/s400/food+034.JPG" height="400" width="266" /></a></div>
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<span style="text-align: justify;">It was exactly what I needed on this </span><i style="text-align: justify;"><b>terrible, horrible, no-good, very-bad, day. </b></i><br />
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Oh, and it was ready in just minutes! And I made it in the microwave! Best yet, it was actually <i>healthy</i>... because who needs more guilt or upset on a no-good-bad day? On the emotional side, I contemplated stopping by the bake shop on my way home from work, promptly changing into my PJ's, and gorging on sweets on the couch. But the rational side of me thought this idea through... I realized a sugar binge would make me feel even more yucky. </div>
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Sometimes being an addictions counselor is just plain tough!</div>
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I only needed good feelings, delicious indulgence, and the comfort that could only be provided by layer cake. But how? I Googled around, and ultimately adapted an already healthy and fast carrot cake recipe into this recipe below. </div>
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I included everything I love about carrot cake: the sweetness of carrots and brown sugar, the tropical tang of pineapple, the hint of coconut... and obviously the best part: thick cinnamon-pecan cream cheese frosting! </div>
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I'm sitting down to my personalized plate of layered carrot cake now, and I'm thinking about how my day just got so much better. No guilt, emotional spikes, or regret in sight. I can leave all of that at the office., thank you! Tonight's dessert experience is pajama attire only. </div>
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<b>Feel-Good Carrot Cake for One</b><br />
<i>Ingredients:</i><br />
2 T. white whole wheat flour<br />
2 T. white flour<br />
1/2 t. cinnamon<br />
1/4 t. pumpkin pie spice<br />
1/8 t. salt<br />
1/8 t. baking soda<br />
1/4 t. baking powder<br />
1 packet stevia or Truvia<br />
1.5 T. dark brown sugar<br />
1 T. vegetable oil<br />
carrots and pineapple, food processed into 1/3 cup worth<br />
(I used baby carrots I had on hand, and frozen pineapple chunks) <br />
1 T. shredded coconut<br />
1 T. milk<br />
1/4 t. vanilla extract<br />
1 egg white, lightly beaten<br />
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<i>Directions:</i><br />
In a small bowl combine all dry ingredients through dark brown sugar. In a medium bowl, add all wet ingredients through egg white and stir to combine thoroughly. Add the dry ingredients to the wet and stir to barely combine (do not overmix). Spray two small ramekins (one is fine, too!) with cooking spray and evenly divide the batter between them. Microwave on high for about 3 minutes, using less or more time depending on your microwave wattage, until the cakes are firm. Remove and allow to cool before gently prying out of the ramekins. Frost with frosting below, and eat immediately!!<br />
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<i>Cinnamon-Pecan Frosting:</i><br />
1.5 t. Truvia or more to taste<br />
1/3 cup 2% or whole-fat Fage greek yogurt<br />
1 T. cream cheese, room temp<br />
a couple drops vanilla extract<br />
pinch cinnamon<br />
1 T. chopped pecans<br />
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<i>Directions: </i>Beat together the Truvia and Greek yogurt, then beat in the cream cheese and vanilla extract. Stir in the cinnamon and pecans and slather on your cake!<br />
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<a href="http://1.bp.blogspot.com/-mjz-OohgB2g/UTfu1pImDFI/AAAAAAAAEns/SqX28AHiAJ0/s1600/food+032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mjz-OohgB2g/UTfu1pImDFI/AAAAAAAAEns/SqX28AHiAJ0/s400/food+032.JPG" height="400" width="266" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com0tag:blogger.com,1999:blog-4856155720209948720.post-84666322024104629672013-03-03T18:44:00.001-05:002013-03-03T18:44:56.851-05:00Split Pea Soup with Whole-Wheat Parmesan Croutons... a nod to Easters of my past<div class="separator" style="clear: both; text-align: center;">
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For all of my 27 years, and likely longer, my family has hosted our Easter holiday meal. It's a favorite season for me, and a day I look forward to year after year. I can almost smell the day in early Spring, slightly damp and cool; aunts, uncles, grandmas, cousins, gathering around trays of antipasto and clamoring loudly over glasses of wine as the ham bakes in the oven. If we're really lucky we'll get an unexpected bout of warmth and sunshine, enough for all the cousins play kickball or SPUD in the cul-de-sac for hours after dinner, our bellies over-full as we distract ourselves until dessert. </div>
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The Easter meal is always fantastic. Holidays are the best excuse to over-eat, of course. But there's another dish my father always had ready on the back burner... our post-Easter supper which used the best parts of the ham leftovers: Split pea soup. </div>
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This soup is tied to my Easters past, when I still lived at home to enjoy it the nights after our guests had gone. My father had the bag of dried split peas already on the counter long before Easter, as a reminder to himself about the soup. Later, it simmered away on the stove with the ham hock for a boost of flavor. His pea soup was simple, salty. I loved it. Hunks of deep pink, almost red, chunks of our leftover ham were like prizes worthy of celebration, waiting in every bite... There were bits of sweet carrots that, admittedly, bothered me as a picky child but today feel like a craving in my memory. We'd eat it with big crusty bagels slathered in butter.</div>
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Could I create a soup like dad's and make it my own? </div>
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Yes. Enter crisp bacon (another best of the pig, if I can't have a whole leftover spiral-cut!), hearty stock, pureed carrots, leeks, onions, and to top it off, crunchy fresh-made <i><a href="http://pumpkinprose.blogspot.com/2013/03/whole-wheat-parmesan-croutons.html" target="_blank">whole wheat Parmesan croutons</a></i>. Be careful with this utterly addicting bread addition. I couldn't help but adorn each spoonful with a crispy crouton. My love for this soup was getting out of control. </div>
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My own version of this pea soup has a texture as velvety as butter, thanks to the immersion blender, so there were no carrot hunks in sight. It is thick, savory, and truly lovely; just as Easter, just as the spring, and just as a memory of a wonderful dad with a trusty recipe.</div>
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I hope I did dad proud. </div>
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<a href="http://2.bp.blogspot.com/-H5fFh5a694c/USK-TFMuADI/AAAAAAAAElc/KVKJ_waDbx0/s1600/078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-H5fFh5a694c/USK-TFMuADI/AAAAAAAAElc/KVKJ_waDbx0/s400/078.JPG" width="266" /></a></div>
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<b><u>Post-Easter Pea Soup</u></b>: <i>serves 4 generously</i><br />
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2-3 strips thick-cut Applewood Smoked Bacon<br />
1 T. butter<br />
1/2 cup diced onion<br />
1/2 cup diced carrots<br />
1/2 cup diced leeks<br />
1 T. salt<br />
32 oz. chicken stock<br />
1 bag (about 2.5 cups) split peas, rinsed<br />
additional water as needed<br />
1/2 t. freshly ground pepper<br />
1/4 t. ground nutmeg<br />
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<b>*top with <a href="http://pumpkinprose.blogspot.com/2013/03/whole-wheat-parmesan-croutons.html" target="_blank">whole-wheat Parmesan croutons</a></b><br />
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Place a large stockpot or dutch oven over medium heat. Melt the butter, then cook the bacon until crisp and brown. Remove and set aside on a cutting board, reserving the fat in the pot. Add onion, carrots, leeks and salt, and saute until soft and fragrant, covered and stirring occasionally, about 8 minutes.<br />
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Pour in the stock and scrape the bottom of the pot for any flavorful brown bits. Add the peas and bring to a boil. Reduce the heat to a simmer and cook until the peas are soft to the bite, about 25-30 minutes, adding extra water to thin if necessary. Meanwhile, dice the cooked bacon into small hunks.<br />
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Add pepper and nutmeg to the soup, then puree with an immersion blender until completely smooth. Stir in the bacon. Season with salt and extra pepper to taste. Serve topped with whole wheat croutons.Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com0tag:blogger.com,1999:blog-4856155720209948720.post-71602415060570194592013-03-03T18:42:00.003-05:002013-03-03T18:44:35.410-05:00Whole-Wheat Parmesan Croutons<div class="separator" style="clear: both; text-align: center;">
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In 20 minutes you'll arrive at the perfect, fresh, and healthy topping for any soup or salad. These whole wheat croutons are wonderfully crunchy, flavorful, and make use of the ends of the loaves of sandwich bread that might otherwise go to waste.<br />
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<u style="font-weight: bold;">Whole-Wheat Croutons</u>: makes about 2 cups<br />
<i>Ingredients:</i><br />
4 slices of whole wheat bread (stale, or the ends, it doesn't matter!)<br />
4 T. olive oil<br />
1/2 t. salt<br />
1 T. grated Parmesan cheese<br />
1/4 t. crushed dried basil<br />
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<i>Directions</i>:<br />
Preheat the oven to 325 degrees. Stack the bread and cut it into about 1" hunks. In the bottom of a large bowl, add the olive oil, salt, Parmesan and basil and stir to combine. Add the bread to the bowl and stir to coat evenly with the olive oil. Spread evenly on a baking sheet and bake 10-15 minutes, then stir, and bake another 10-15 minutes or until crispy and golden. Serve immediately and store any leftovers in an airtight container for up to 3 days.Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com0tag:blogger.com,1999:blog-4856155720209948720.post-56362706615962083012013-02-21T21:52:00.000-05:002013-02-24T09:44:45.965-05:00Warm and Creamy Quinoa Salad with Chickpeas and Mint over Chopped Spinach<div class="separator" style="clear: both; text-align: center;">
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This creamy quinoa is the best of sweet and salty. Cardamom, mint, and dates add the sweet notes, while feta cheese, chickpeas, toasted nuts, and onions give it a savory balance. I loved serving this hot, velvety quinoa over finely diced spinach leaves... Giving it all a stir in my bowl brought the flavors together and gently wilted the spinach to the perfect consistency. </div>
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Best yet, dinner was on the table in about 25 minutes. I'm looking forward to keeping this as a weeknight staple, swapping out the dates for dried cranberries, raisins, or currants, and interchanging different nuts, beans, and cheeses. Enjoy a big warm bowl as a respite from the work week and the winter cold!</div>
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<i><u>Ingredients:</u></i> serves 2<br />
1/4 cup pine nuts or cashews<br />
1 T. butter<br />
3 cloves garlic, pressed<br />
1/4 heaping teaspoon ground cardamom<br />
2/3 cup quinoa, rinsed and drained<br />
1 cup chicken stock (vegetable for vegetarians)<br />
1 cup water (+ more as needed)<br />
6 pitted dates, chopped<br />
2 T. cream cheese<br />
1/4 to 1/2 cup feta cheese (or goat cheese)<br />
1/2 cup chickpeas<br />
1/2 cup diced red onion<br />
1/8 cup chopped fresh mint<br />
salt + pepper to taste<br />
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2 T. olive oil<br />
2 lemon wedges or 2 t. fresh lemon juice<br />
4 cups finely chopped curly leaf spinach<br />
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<i><u>Directions:</u></i> Heat a small saucepan over medium heat and toast the nuts until just golden and fragrant. Set aside. Turn heat down to medium low and melt the butter, then stir in the garlic and cardamom for one minute. Add the quinoa, chicken stock, and water. Cover and turn to a boil, then add the dates and reduce to a simmer for 15 minutes or until the quinoa has softened and a white germ is visible around the outsides.<br />
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Meanwhile, divide two cups each spinach in two bowls. Drizzle with 1 T. olive oil each and 1 lemon wedge or t. of lemon juice each.<br />
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Then, into the quinoa stir the the cream cheese, feta cheese, then the nuts, chickpeas, red onion, and mint. Allow to warm through thoroughly. Season to taste with salt and pepper and serve atop the spinach in the bowls.
<div style='padding-bottom: 2px; line-height: 0px'><a href='http://pinterest.com/pin/138204282287154237/' target='_blank'><img src='http://media-cache-ec2.pinterest.com/550x/bf/a9/8f/bfa98f66b87ff8f6bf0c6b8f82dbf876.jpg' border='0' width='299' height ='448'/></a></div><div style='float: left; padding-top: 0px; padding-bottom: 0px;'><p style='font-size: 10px; color: #76838b;'>Source: <a style='text-decoration: underline; font-size: 10px; color: #76838b;' href='http://pumpkinprose.blogspot.com/2013/02/warm-and-creamy-quinoa-salad-with.html'>pumpkinprose.blogspot.com</a> via <a style='text-decoration: underline; font-size: 10px; color: #76838b;' href='http://pinterest.com/laureneld/' target='_blank'>Lauren</a> on <a style='text-decoration: underline; color: #76838b;' href='http://pinterest.com' target='_blank'>Pinterest</a></p></div>Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com0tag:blogger.com,1999:blog-4856155720209948720.post-78379599808577414352013-02-17T15:12:00.002-05:002013-02-17T15:15:50.198-05:00Chocolate-Mint Bread: A Healthy Answer to Thin-Mint Cravings<div class="separator" style="clear: both; text-align: center;">
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This year for Valentine's Day, Matt was on call at the hospital. This meant that when he quietly crept out of the house in the dark, early hours of Valentine's morning, I wouldn't see him again until two days later. Of course I wanted to leave him a treat that would make him think of me during his long, exhausting, and hunger-inducing shift.... A snack that would be like a giant Valentine's hug to both the stomach and heart.<br />
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Cue these delightfully moist, rich chocolate-mint breads. I baked them in small heart-shaped spring-form pans that I use for all love-related baking. The batter an easily be used in any size from cupcake to loaf. In fact, I used some left over batter to pop out a few cupcake sized breads that I ate warm out of the oven. I needed to taste test and make sure that they were as delicious as I hoped they would be!<br />
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You might be thinking, "chocolate-mint <i>bread</i>? You mean cake, right?" Nope. Bread it is. It's got the perfect hint of sweetness from a touch of sugar, as well as chocolate chips folded into the batter, but otherwise this bread is wonderfully spongy and dense like any other breakfast loaf... Oh, and I've been withholding the best part. <b>It's healthy. </b><br />
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What? I don't want to contribute to fatigue, weight gain, or clogged arteries in my husband? Surprise! Let's feed the man a snack he can really dig into and never know it's made without any fats from oil or butter. <br />
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Chocolate and mint are one of M's favorite flavor combinations. This bread is spot on. The chocolate flavor pervades, while the little bit of peppermint extract hits the right cooling note there at the end. Every bite is filled with the flavor of classic Thin Mint cookies, just in a soft, super-comforting texture.<br />
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And isn't that what love is? Comforting, cool, sweet, delicious, and good for you.<br />
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<b><u>Chocolate-Mint Bread</u></b><br />
<i>Ingredients</i>:<br />
1 cup plain unsweetened Greek yogurt<br />
1/2 cup granulated sugar<br />
2 eggs<br />
1 T. pure vanilla extract<br />
1/4 t. peppermint extract<br />
1/4 cup milk (I used 2%)<br />
1/2 cup white whole-wheat flour<br />
1/2 cup minus 2 T. white flour<br />
2 T. cornstarch<br />
1/2 cup unsweetened cocoa powder, plus extra for dusting pan<br />
2 t. baking powder<br />
1/2 t. baking soda<br />
1/2 t. salt<br />
1/4 to 1/3 cup each of semi-sweet and dark chocolate chips<br />
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<i>Directions</i>: Preheat oven to 350 degrees. Spray or wipe pan of choice with cooking spray, then dust with cocoa powder. In a medium bowl stir together the Greek yogurt, sugar, eggs, vanilla and peppermint, and milk. Combine thoroughly. In a large bowl combine white-wheat flour, white flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Make sure they are blended completely, then make a well in the dry ingredients and pour in the wet. Stir to combine, making sure not to over-mix. Gently fold in the semi-sweet and dark chocolate chips.<br />
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Pour into the pan and even out the top with a spatula, then drop the pan on the counter from about 6" high a few times to release air bubbles. Bake 20-25 minutes for cupcakes or mini-loaf pan, and 45-50 minutes for a large loaf. Cool 10 minutes on wire rack in the pan, then release from the sides with a knife and cool completely on a wire rack. Wrap tightly in plastic wrap to store.Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com2tag:blogger.com,1999:blog-4856155720209948720.post-25396904838673119722013-02-02T09:33:00.002-05:002013-02-02T09:33:32.923-05:00Pasta with Spicy White Clam Sauce<div class="separator" style="clear: both; text-align: center;">
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I'm going to apologize in advance for the rather gnarly-colored photo of this dish. I was in a rush to eat it (hungry, dinnertime, delicious, etc.) so I carelessly snapped a picture under the harsh lighting of my kitchen counter.<br />
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But it was oh-so-hot and tasty so I am sorry, friends, but the poor picture was worth the rush. I do hope that you make it despite lack of photo appeal. It was incredibly wonderful and amazingly easy. I'm very, very glad that I finally cooked this dish even though the canned clams had been sitting in my pantry for about two years now (don't worry, expiration date was like, 2019 or something!).<br />
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While growing up I'd get very excited when my mom would crank open a couple cans of white clam sauce to pour over linguine. There was something very luxurious about the buttery, white-wine-tinged, chewy clam laden sauce that I absolutely adored. I'd beg her for it. And then, just like that, I grew up and never had white clam sauce again. It also may have had something to do with the fact that my husband really does not enjoy dinners with fish in it. I felt unable to recreate my childhood classic out of fear that he'd starve at dinnertime.<br />
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Last week, I decided to risk his starvation. It had been far too long! Rather than open a can of sauce I cross-referenced a bunch of different homemade clam sauce recipes. It was too easy to be true, and all the ingredients were right there in my fridge and pantry. It's likely they're also in yours. Simple canned clams steal the show here, but they are made truly divine with the backdrop of a velvety, savory white sauce.<br />
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Oh, and just in time for Valentine's Day, I should probably mention that clams fall under the "food aphrodisiac" category!<br />
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<b><u>Pasta with Spicy White Clam Sauce</u>: </b><i>serves 4</i><br />
12 oz. pasta of your choice<br />
1/4 cup olive oil<br />
1/2 large white onion, cut into 1" dice<br />
3 large cloves garlic, minced<br />
1 t. crushed red pepper (or more to suit taste)<br />
1/4 cup dry white wine<br />
1/8 cup cream or milk<br />
1 t. Worcestershire sauce<br />
1/4 cup freshly squeezed lemon juice<br />
3 6-oz. cans chopped clams, drained with juice reserved<br />
1 cup grated Parmesan cheese<br />
1/2 cup freshly sliced basil<br />
1 t. salt<br />
1/2 t. freshly ground black pepper<br />
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Cook pasta in a large pot of boiling salted water until slightly more firm than al-dente (take about 2 minutes off the box-preparation time listed). Reserve pasta water.<br />
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Meanwhile, heat a large heavy skillet over medium heat. Add olive oil and saute' onions, covered, until golden and soft, 8-10 minutes. Push onions to one side of the pan and add the garlic and crushed red pepper. Allow both to bloom in the hot oil, 1 minute, then stir. Add white wine, cream, Worcestershire sauce, and lemon juice. Stir and bring to a rapid simmer. Add the pasta, then the reserved clam juice, and continue to simmer the sauce down a couple of minutes. Add pasta water to boost the sauce if necessary. Add the clams, Parmesan cheese, basil, salt, and black pepper. Stir, and adjust seasonings to taste. Serve immediately.<br />
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<br />Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com0tag:blogger.com,1999:blog-4856155720209948720.post-86894050203643962912013-01-19T08:54:00.003-05:002013-01-19T08:54:55.704-05:00Pumped-Up Vegetarian Chili<div class="separator" style="clear: both; text-align: center;">
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Some vegetarian chilis are watered down, rather non-cohesive, and lack that savory heft of meat chili. </div>
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This vegetarian chili is everything but.</div>
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I was on the search for a veggie chili that could stand up to its meaty counterparts, and I found it. It's loaded with nutritious ingredients that deliver on both flavor and texture, like lentils, soy chorizo, and creamy beans. By the way, I absolutely love lentils and had never thought to put them in a chili until now. It adds an earthy, chewy depth I'm officially hooked on. </div>
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On a side note, one trick I use to make my chilis delightfully thick is to stir in refried beans. I didn't use that method here, but I still wanted to pass it along in case you want a foolproof short cut in time for Super Bowl Sunday.... It works every time, whether in beef, turkey, or veggie chilis. </div>
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Enjoy getting creative with this chili -- use the basic method but feel free to adjust the spice level, toppings, and even bean types, to what you enjoy the most. After all, the fun of cooking is in the flexibility, and the joy of eating is in the comfort of having exactly what you crave the most. </div>
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<b style="text-decoration: underline;">Pumped-Up Vegetarian Chili</b><i>: serves 8-10 </i><br />
<i>Ingredients:</i><br />
4 dried de-arbol chiles<br />
4 teaspoons dried oregano<br />
1/4 cup walnuts, toasted<br />
1/4 cup cooking oil<br />
1 large red onion, diced<br />
6 cloves garlic, minced<br />
1 bell pepper, chopped<br />
28 oz. diced tomatoes in juice<br />
4 T. tomato paste<br />
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4 cups water<br />
2 T. cornstarch<br />
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1-2 jalepeno chiles<br />
8 oz. dried lentils, rinsed and picked over<br />
1 can corn, rinsed and drained<br />
1 can chickpeas, rinsed and drained<br />
1 can canellini beans, rinsed and drained<br />
1 package of soy chorizo (I prefer Trader Joe's brand)<br />
3 T. soy sauce<br />
1 T. ground cumin<br />
optional: fresh chopped cilantro, diced avocado, sour cream, shredded cheese for topping<br />
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Directions:<br />
Heat a large pot over medium heat, then add the chiles and walnuts and toast until fragrant and the chiles have gently puffed. Remove from heat and allow to cool. Remove tops and inside seeds from the chiles. Add the chiles, oregano, and walnuts to a spice grinder and grind finely. Meanwhile, heat 1/8 cup oil in the pot, then add the red onion and cook until soft and golden, then add the garlic and stir, 1 minute. Push the onions and garlic to one side of the pot. Add the final 1/8 cup oil to the empty space, then pour the spice mixture into the oil, allowing the flavors to bloom in the oil, 1 minute, then stir together with the onions and garlic. Add the bell pepper and saute 2-3 minutes, then add the diced tomatoes and tomato paste. Stir. In a separate bowl, whisk together 2 T. cornstarch with 1/2 cup of the water to make a slurry. Pour this, as well as the remaining 3.5 cups of water, into the pot. Add the jalepenos and lentils. Bring to a boil, then reduce to a simmer. Simmer until the lentils are soft but still have a slight bite to the edges, about 35-40 minutes. Add in the corn, chickpeas, canellini beans, soy chorizo, soy sauce, and cumin. Stir to incorporate and cover to bring back to a simmer. Salt and pepper to taste, then serve with toppings of choice.Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com0tag:blogger.com,1999:blog-4856155720209948720.post-67319612874587435422013-01-10T21:33:00.002-05:002013-01-10T21:33:59.718-05:00Spinach-Spiked Chicken Breast Meatballs<br />
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I really love Costco. Like, in a "can't help but spend a couple hundred dollars every time I go there" loving way. There's something magical that happens when you walk through those doors. Suddenly, everything you didn't know you needed is immediately <i>wanted, necessary</i>, and is <i>such a smart buy</i>. </div>
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I lose all sense of reason in that place.</div>
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So that's evidently why I bought bulk packages of boneless, skinless, chicken breast in a quantity that could feed an army. POUNDS and POUNDS of it, in giant packaging. </div>
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Have I mentioned we are a household of two + tiny dog?</div>
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What to do with all that chicken breast? Have I also mentioned that I don't particularly like chicken breast? I much prefer fattier, richer cuts of dark meat chicken. My purchase was a problem.</div>
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Enter the idea to make meatballs from ground chicken breast! I love grinding chicken breast and sauteeing it in spices for tacos, it's delightful. So why couldn't I use the same method for meatballs? It seemed to be a great way to make this lean, relatively flavorless cut of meat perform like its more succulent counterparts. </div>
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And sure enough, it did. </div>
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And they're healthy! Low in fat and loaded with spinach and whole-wheat breadcrumbs, you'd never guess that these savory, comforting meatballs pack a serious nutritional punch. Plus, they're easy. If you have a slow cooker, simply fill the cooker with the sauce and plop them in to cook. If you don't, no worries. You can use the regular methods of pan browning then sauce simmering, or oven baking. </div>
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We enjoyed these meatballs over penne pasta and over soft, cheesy polenta. If you're looking for new uses for chicken breast (thanks for the surplus, Costco!), you'll want to keep this one in your repertoire!</div>
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<b><u>Ground Chicken Breast Meatballs</u></b>: <i>makes about 40 1" meatballs</i><br />
<i>Ingredients</i>:<br />
1 lb. boneless skinless chicken breast<br />
2 T. spice rub for grilled meats<br />
2 t. dried oregano, divided<br />
2 t. dried basil, divided<br />
1 t. dried garlic powder, divided<br />
1/2 t. sea salt, plus 1 t. sea salt set aside<br />
1 t. ground black pepper<br />
1/2 cup frozen spinach<br />
1 egg<br />
1/4 cup grated Parmesan cheese<br />
1 cup <a href="http://pumpkinprose.blogspot.com/2010/05/whole-wheat-breadcrumbs.html" target="_blank">fresh whole wheat breadcrumbs</a><br />
1 - 28oz. can crushed tomatoes in basil<br />
1 - 14.5oz can diced tomatoes<br />
3 T. tomato paste<br />
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<i>Directions:</i><br />
Place the chicken breast in a food processor and process until ground. Add 2 T. spice rub, 1 t. oregano, 1 t. basil, 1/2 t. garlic powder, 1/2 t. sea salt, and 1/2 t. black pepper, the frozen spinach, egg, Parmesan cheese, and breadcrumbs. Process until incorporated, then transfer into a bowl.<br />
Pour the crushed and diced tomatoes, along with all the remaining spices, into the bowl of a slow cooker. Using wet hands, roll the chicken meatball mixture into 1" balls and drop into the sauce. Cook on low 6-7 hours or high 3-4 hours.<br />
*<i>Can be made ahead and frozen. </i>Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com0tag:blogger.com,1999:blog-4856155720209948720.post-60891526138340366562013-01-06T17:25:00.002-05:002013-01-06T17:25:25.144-05:00New York Black & White Cookies<div class="separator" style="clear: both; text-align: center;">
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Until I met my husband, black and white cookies had never appealed to me. I'm not sure why it took a Chicago guy and his family to endear this New York area girl to black & whites, but that's how it went.<br />
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And now I'm into the chewy, cake-like cookie with the delightfully toothsome, split-personality coating of sweet sugar and deep cocoa.<br />
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This Christmas, my husband baked them as part of our Christmas cookie tradition with my grandmother. They turned out perfectly. Large, soft, golden... with beautiful, firm frosting. Eating one is like an instant transplant to the streets of New York, and they're just as stunning and delicious as that city itself.<br />
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<b><i>New York City Black & Whites</i></b><br />
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<i>Ingredients</i><br />
For Cookies:<br />
1 1/4 cups all-purpose flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/3 cup buttermilk<br />
1/2 teaspoon vanilla<br />
1/3 cup unsalted butter, softened<br />
1/2 cup sugar<br />
1 large eggs<br />
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For Black or White icing<br />
1 1/2 cups icing sugar or 1 1/2 cups confectioners' sugar<br />
1 tablespoon clear corn syrup<br />
2 teaspoons lemon juice<br />
1/4 teaspoon vanilla<br />
1 tablespoon water ( approx)<br />
1/4 cup cocoa powder + more to darken as needed<br />
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<i>Directions</i><br />
Preheat oven to 350°F.<br />
Sift together flour, baking soda and salt in medium bowl. In small bowl or cup, mix together buttermilk and vanilla.<br />
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Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it's evenly distributed. Add egg to butter and sugar mixture, and beat until blended.<br />
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Gradually beat in flour mixture one cup at a time, and add in buttermilk mixture between each cup of flour, and mix until smooth. Scrape down the sides of the bowl while mixing.<br />
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Spoon batter in 1/4 cup size servings onto a baking sheet lined with parchment paper. Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched. Place on a cooling rack, and allow to cool completely before icing.<br />
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Stir together icing sugar, corn syrup, lemon juice, vanilla, and 1/2 Tbsp of water in bowl until smooth.<br />
Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. Add more icing sugar to thicken, until it is smooth and spreadable.<br />
Turn cooled cookies flat side up, and spread icing with pastry spatula or butter knife, putting white over one half and chocolate over the other. Allow the icing to firm up before storing in an airtight container or wrapping individually in plastic wrap.<br />
Anonymoushttp://www.blogger.com/profile/01303191581275346358noreply@blogger.com0