tag:blogger.com,1999:blog-61336408439876489062024-03-13T01:20:23.610-07:00Bite Upon BiteWe don't know everything, and we can't do it all at once. Creating nourishing and delicious food for our families is something that happens bite upon bite. Here a little, and there a little.Kathryn Thompsonhttp://www.blogger.com/profile/08325289586799715067noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-6133640843987648906.post-14093233670800200812016-03-13T17:00:00.003-07:002016-03-13T17:05:14.996-07:00Beef Broccoli Cheddar PieWe're trying to eat well but it's hard when so many of our favorite foods don't fit our new way of eating.
I've been taking family favorites from my childhood and giving them an upgrade.<br />
<br />
This is my take on my mom's cheeseburger pie and even with all the changes, it was a huge hit with Dan and the kids.
First I made the pie crustless and cut the amount of bread crumbs in the filling in half. I'm hoping to keep working and eventually find a way to eliminate them completely, making it gluten-free.<br />
<br />
Then I cut the cheddar cheese way down and added some cottage cheese and egg white in its place. I lowered the salt content and added broccoli to the topping, making it more like a quiche.<br />
<br />
You sacrifice a little of the decadence but the flavor is still amazing and the top still has a pleasing cheesy texture. I hope you love it!
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<span style="font-family: Calibri;">Cut-and-Paste Recipe<o:p></o:p></span></div>
<div class="WordSection1" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">
<span style="font-family: Calibri;"><b><span style="font-size: medium;">Beef Broccoli Cheddar Pie<o:p></o:p></span></b></span></div>
<div class="WordSection1" style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px;">
<span style="font-family: Calibri;"><b><span style="font-size: medium;"><br /></span></b></span></div>
<span style="color: blue; font-family: Calibri; font-size: 14.85px; line-height: 20.79px; text-decoration: none;"><a href="http://www.biteuponbite.com/" style="color: #771000; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; line-height: 20.79px; text-decoration: none;">www.biteuponbite.com</a></span><br />
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Filling:</div>
</div>
1 lb ground beef<br />
1/4 cup of chopped onions<br />
1/2 tsp oregano<br />
1/2 tsp salt<br />
1/4 tsp pepper<br />
1/4 cup dry bread crumbs<br />
8 oz of tomato sauce<br />
<br />
Topping:<br />
1 egg<br />
2 egg whites<br />
2 oz cheddar<br />
6 oz low-fat cottage cheese<br />
1/2 tsp salt<br />
1/4 tsp dry mustard<br />
1 tsp Worcestershire sauce<br />
1/2 tsp dry parsley<br />
1 cup small-cut broccoli florets<br />
<br />
Brown beef and onions and drain well. Mix beef and onions with remainder of filling ingredients. Mix topping ingredients. Spoon filling into pie plate. Cover pie with topping and bake at 350 until the topping is bubbly and cooked through.Kathryn Thompsonhttp://www.blogger.com/profile/08325289586799715067noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-51196795708140615372012-11-19T22:09:00.000-08:002012-11-21T10:21:00.194-08:00Mindful Eating – An Interview with Dr. Michelle May – and Giveaway<span style="font-family: Calibri;">Last week I had the chance to sit down and film a phone
interview with <a href="http://amihungry.com/">Dr. Michelle May</a>, author of the book <a href="http://www.amazon.com/gp/product/1934076244/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1934076244&linkCode=as2&tag=daryoumom-20">Eat What You Love, LoveWhat You Eat</a>. She’s a former dieter who came to realize how damaging this
cycle of "eat, repent, repeat", is to our bodies. She teaches patients, clients
and readers how to regain their love of food, while training them to eat
mindfully and relearn how to trust their bodies to tell them how much food they
really need.</span><br />
<span style="font-family: Calibri;"><o:p></o:p></span><br />
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<br />
<br />
<span style="font-family: Calibri;">She was so fun to talk to and this interview was exactly what I needed to keep me in the right frame of mind of ther holidays. I’m a firm believer in the
kind of eating and living she’s talking about but it's so hard to stay focused and this was the perfect push in the right direction. </span><br />
<span style="font-family: Calibri;"><o:p></o:p></span><br />
<span style="font-family: Calibri;">She also sent me a copy of her book and an extra copy to give
away on the blog. If you’d like to read it so you can use her tips to sail
joyfully through the food-laden weeks ahead, leave a comment on this post
listing one physical activity you plan to do over the holidays or one favorite
healthy snack idea.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Reading <em><a href="http://www.amazon.com/gp/product/1934076244/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1934076244&linkCode=as2&tag=daryoumom-20">Eat What You Love, Love What You Eat</a></em> has been really
eye opening to me. Michelle May, MD is someone who gets what it’s like to not
be at peace with food and has been able to transform her life and her
relationship with her body and with food. The book can positively change the way you
eat and how you feel. I love this book!</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">I want to be sure and give a big thanks to Coca-Cola for hooking me up with this interview opportunity!</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;"><em>Comments will close Wednesday night at 9pm PST and a winner will be chosen by random number generator. I will
only ship within the US. Good luck!</em></span></div>
Kathryn Thompsonhttp://www.blogger.com/profile/08325289586799715067noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-82339732760235277492012-10-14T10:56:00.001-07:002012-10-14T10:57:43.064-07:00Quinoa Taco Meat<br />
<a href="http://2.bp.blogspot.com/-Ut51MGURPiI/Ty_bT7gifRI/AAAAAAAAA34/f5C89QekPIc/s1600/DSC_3188.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://2.bp.blogspot.com/-Ut51MGURPiI/Ty_bT7gifRI/AAAAAAAAA34/f5C89QekPIc/s640/DSC_3188.JPG" width="640" /></a><br />
<br />
Yes, I'm obsessed with Quinoa. I love it. It delights me. It is my favorite grain.<br />
<br />
That said... PLEASE START USING IT IN YOUR TACOS!<br />
<br />
Or don't, and there will be more for me. More of the earth's quinoa for me is a good thing. :)<br />
<br />
You can use it entirely in place of the ground taco meat, for a vegetarian option. You can cook two cups of quinoa with one packet of taco seasoning added to the mix, and add it as a meat substitute to your tacos...<br />
<br />
But being a meat-loving sort of gal, I prefer to do it my way.<br />
<br />
My favorite way is to cook up a pound of chicken breast chorizo, (you can substitute one pound ground beef and one packet of taco seasoning) and that way, the spices are already added to the meat. I brown it up with half a finely chopped onion, and then cook my quinoa separately in my pressure cooker. You can just cook it on the stove top the same way you cook rice, with two parts liquid to one part quinoa. I also prefer to cook the quinoa in beef broth, to add to the richness of the flavor.<br />
<br />
Anyhoo...<br />
Brown up your meat and seasonings. Drain, if your meat isn't super-lean. <br />
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Add two to three cups of cooked quinoa depending on the ratio you like best.<br />
<a href="http://3.bp.blogspot.com/-Ai_yEhb_6os/Ty_bUSf7QKI/AAAAAAAAA4E/ZhRAQwzRBjg/s1600/DSC_3184.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/-Ai_yEhb_6os/Ty_bUSf7QKI/AAAAAAAAA4E/ZhRAQwzRBjg/s640/DSC_3184.JPG" width="640" /></a><br />
And mix together. (My eight year old is drooling over my shoulder... raving about her love affair with this meat... and now she's laughing at me. Zut alors, the girl can read!)<br />
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Pile it all up in a tortilla with lettuce, tomatoes, a little shredded cheese, sour cream, and beans of your choosing. (I prefer refrieds, or black).<br />
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<a href="http://1.bp.blogspot.com/-Fn1ZtT4A4zg/Ty_bS99j7JI/AAAAAAAAA3w/xwLaamfC744/s1600/DSC_3187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/-Fn1ZtT4A4zg/Ty_bS99j7JI/AAAAAAAAA3w/xwLaamfC744/s640/DSC_3187.JPG" width="640" /></a></div>
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And enjoy!<br />
<div style="text-align: center;">
Quinoa Taco Meat</div>
<div style="text-align: center;">
Cut and Paste Recipe</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://www.biteuponbite.com/">www.biteuponbite.com</a></div>
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<div style="text-align: left;">
2-3 C cooked quinoa (cooked in beef broth)</div>
<div style="text-align: left;">
1 lb ground meat (chicken breast chorizo, or extra lean ground beef)</div>
<div style="text-align: left;">
1 packet taco seasoning (if your meat is not already pre-seasoned)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Cook the quinoa in beef broth. For stovetop cooking, add 2 parts water to one part quinoa. Bring to a boil, and then reduce heat to low, put lid on, and steam for 15 minutes more. </div>
<div style="text-align: left;">
Lift lid and fluff with a fork. </div>
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<div style="text-align: left;">
Brown meat with seasonings. </div>
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Mix together with quinoa.</div>
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Serve in place of regular taco meat. </div>
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Enjoy! </div>
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<br />Heatherhttp://www.blogger.com/profile/17937373308548130602noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-51674183538027722712012-10-09T12:41:00.000-07:002012-10-09T12:41:24.124-07:00Al’s Heavenly Cornbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrxOmpMQsZVGikTVuIppEm7svZnD3mhcJjDSZh_ty7DLmp_42BqClDPY4IboUUgOdASuDHc2JUPnXQ6_jMdARrf6r4L35u-7Dxl6GH0kHCKYhRXVpEP9MZrXwzrmBk8jzsJEo72bjj5w/s1600/cornbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrxOmpMQsZVGikTVuIppEm7svZnD3mhcJjDSZh_ty7DLmp_42BqClDPY4IboUUgOdASuDHc2JUPnXQ6_jMdARrf6r4L35u-7Dxl6GH0kHCKYhRXVpEP9MZrXwzrmBk8jzsJEo72bjj5w/s640/cornbread.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDSuA0VCEnYEuJn2sDfm3wpzKnoIviQ9C2Fn4oblFOXOaUVSuFrUkYcMOh9mxdpJ1eGz3XOyRG4CwnwuyMaJXdm2Rrti509bgej-2e0QVlwV0vLLYc2T0v_Y82moQSWzHc2b4IiZNRgs/s1600/cornbread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<span style="font-family: Calibri;">This recipe is my secret weapon. I’ve never eaten a more
moist and delicious cornbread and everyone agrees. I cannot make this without
being asked for the recipe, most recently by my parents when they were out for
a visit in January.<o:p></o:p></span><br />
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<span style="font-family: Calibri;">Full disclosure – when you see the ingredients in this
recipe, you will know why it’s so good. Not nearly as healthy as <a href="http://www.biteuponbite.com/2012/01/whole-wheat-cornbread.html">my sister’scornbread recipe</a>, this one reads more like a yellow cake recipe with a bit of
cornmeal mixed in. Thanks to my college roommate Alison for the recipe I
adapted this from.<o:p></o:p></span></div>
<span style="font-family: Calibri;">Mix your dry ingredients in one bowl. I usually sift them to
eliminate clumps.<o:p></o:p></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQP5Kjp_Z78_OrPRglvyVsAIawc_K7rmio_sITtAFnzYn8gBLXNEVt3XOMiail7XI_sDUeba3gGDqs-3Luqd1gdMhq3hnVMiqyxr-EfCJIFxhLBnT_6Oe4vu4yBhIY6Q_IMbvgBIKUwA/s1600/cornbread5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQP5Kjp_Z78_OrPRglvyVsAIawc_K7rmio_sITtAFnzYn8gBLXNEVt3XOMiail7XI_sDUeba3gGDqs-3Luqd1gdMhq3hnVMiqyxr-EfCJIFxhLBnT_6Oe4vu4yBhIY6Q_IMbvgBIKUwA/s640/cornbread5.jpg" width="640" /></a><br />
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<span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri;">Mix your wet ingredients in another.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezUASO9oiSqjwCXchTGIhIljnJi6VRzCQQfWx7F9bVxSivlvRNyx5pN3AlvMAS5NZTjpaMTGOVY2JILZDkFvvWK422tQ6wLC2yoQ3ZRjzp_iJI3tKQOYF7L9ApHp8bZ5hiDMZK08QKxw/s1600/cornbread4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezUASO9oiSqjwCXchTGIhIljnJi6VRzCQQfWx7F9bVxSivlvRNyx5pN3AlvMAS5NZTjpaMTGOVY2JILZDkFvvWK422tQ6wLC2yoQ3ZRjzp_iJI3tKQOYF7L9ApHp8bZ5hiDMZK08QKxw/s640/cornbread4.jpg" width="640" /></a></div>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Pour dry ingredients into wet ingredients and stir until
just combined. Bake in a greased 8x8 pan for 35 minutes at 350F.<o:p></o:p></span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzi6G7eESwDHugsSrfOgqEal0KrMyNBe3hcpRaHK5xCBQ-AIjGr_mxUVQHw44tYMsEIkhMWJnQKxCtD190egs4A6jnETLxDNSMTR472Qji5eQOGBwALHJubhHyeXM2Ro0Q364y3iskw9M/s1600/cornbread3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzi6G7eESwDHugsSrfOgqEal0KrMyNBe3hcpRaHK5xCBQ-AIjGr_mxUVQHw44tYMsEIkhMWJnQKxCtD190egs4A6jnETLxDNSMTR472Qji5eQOGBwALHJubhHyeXM2Ro0Q364y3iskw9M/s640/cornbread3.jpg" width="640" /></a></div>
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<span style="font-family: Calibri;">I usually double this recipe and divide it into two pans.
The second pan can be wrapped in plastic wrap and tinfoil and frozen for up to
three months.<o:p></o:p></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDSuA0VCEnYEuJn2sDfm3wpzKnoIviQ9C2Fn4oblFOXOaUVSuFrUkYcMOh9mxdpJ1eGz3XOyRG4CwnwuyMaJXdm2Rrti509bgej-2e0QVlwV0vLLYc2T0v_Y82moQSWzHc2b4IiZNRgs/s1600/cornbread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDSuA0VCEnYEuJn2sDfm3wpzKnoIviQ9C2Fn4oblFOXOaUVSuFrUkYcMOh9mxdpJ1eGz3XOyRG4CwnwuyMaJXdm2Rrti509bgej-2e0QVlwV0vLLYc2T0v_Y82moQSWzHc2b4IiZNRgs/s640/cornbread2.jpg" width="640" /></a><br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">Cut-and-Paste Recipe<o:p></o:p></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><strong>Al’s Heavenly
Cornbread<o:p></o:p></strong></span></div>
<div style="text-align: center;">
<a href="http://www.biteuponbite.com/"><span style="color: blue; font-family: Calibri;">www.biteuponbite.com</span></a><o:p></o:p></div>
<br />
<br />
½ cup cornmeal<br />
<br />
½ cup wheat flour<br />
<br />
1 cups all-purpose flour<br />
<br />
2/3 cup granulated sugar<br />
<br />
1 Tbsp baking powder<br />
<br />
½ tsp salt<br />
<br />
1/3 cup oil<br />
<br />
3 Tbsp melted butter<br />
<br />
2 eggs<br />
<br />
1 ¼ cup milk
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Combine dry ingredients in a medium bowl.<span style="mso-spacerun: yes;"> </span>Combine wet ingredients in a large bowl.<span style="mso-spacerun: yes;"> </span>Pour wet ingredients into dry ingredients and
stir just to combine.<span style="mso-spacerun: yes;"> </span>Bake in a greased
8” square pan @ 350F for 35 minutes.</span></div>
Kathryn Thompsonhttp://www.blogger.com/profile/08325289586799715067noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-27295931714357710852012-10-07T22:22:00.000-07:002012-10-08T12:04:45.679-07:00Pumpkin Alfredo Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8l5Mf7pDPQOKInEvCWj7cKgmEGdajzAr-VR3-dvYMOQ-VyRSR1U2t2RvaciVMpLUdS9kABojH17yNziU20imk41c6EcFhZpP0KmhrHabEvGNtjJTsF6lQQwyfTR-amxr2vYRdKUGbZGE/s1600/pumpkin-alfredo-009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8l5Mf7pDPQOKInEvCWj7cKgmEGdajzAr-VR3-dvYMOQ-VyRSR1U2t2RvaciVMpLUdS9kABojH17yNziU20imk41c6EcFhZpP0KmhrHabEvGNtjJTsF6lQQwyfTR-amxr2vYRdKUGbZGE/s640/pumpkin-alfredo-009.jpg" width="640" /></a></div>
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">I love this recipe, adapted from the <a href="http://www.amazon.com/gp/product/1606419315/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1606419315&linkCode=as2&tag=daryoumom-20">Our Best Bites</a> cookbook. It's creamy, cheesy and decadent-tasting while remaining diet-friendly. You know we're all watching what we eat leading up to November/December's eight week eat-a-thon. Nearly everything I’ve tried from that book is amazing. It’s
definitely worth owning.</span><br />
<span style="font-family: Calibri;"><o:p></o:p></span><br />
<div class="WordSection1">
<span style="font-family: Calibri;">Mix milk, cream cheese, flour and salt well in your blender.<o:p></o:p></span></div>
<div class="WordSection1">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a medium skillet, melt butter over medium-high heat and
add onions, chopped as small as possible. Cook, stirring frequently, until onions
are translucent. Then add garlic, sage and thyme. Stir constantly for about
thirty seconds.<o:p></o:p></span></div>
<div class="WordSection1">
<span style="font-family: Calibri;">Pour the milk mixture on top of the garlic and onions. Bring
to a simmer, stirring constantly. Turn heat down to medium and let cook for a
few more minutes, stirring frequently until sauce thickens. Remove from heat, add
parmesan and stir to combine.<o:p></o:p></span></div>
<div class="WordSection1">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Cover the sauce with a lid and let stand at least ten
minutes. Whisk in the pumpkin and warm over medium-low heat until heated
through.<o:p></o:p></span></div>
<div class="WordSection1">
<span style="font-family: Calibri;">Serve over your favorite pasta. We chose shells and it was a
huge hit. I will make this again and again.</span></div>
<div class="WordSection1">
</div>
<div class="WordSection1">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">Cut-and-Paste Recipe<o:p></o:p></span></div>
<div class="WordSection1" style="text-align: center;">
<span style="font-family: Calibri;"><b><span style="font-size: large;">Pumpkin Alfredo Pasta<o:p></o:p></span></b></span></div>
<div class="WordSection1" style="text-align: center;">
<a href="http://www.biteuponbite.com/"><span style="color: blue; font-family: Calibri;">www.biteuponbite.com</span></a><o:p></o:p></div>
<div class="WordSection1">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">12 oz of your favorite pasta<o:p></o:p></span></div>
<div class="WordSection2">
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 cups low-fat milk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/3 cup low-fat cream cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 Tbsp flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ½ Tbsp real butter (divided)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">3 garlic cloves, minced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cup freshly grated Parmesan cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/4 C finely minced onion<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/2 C canned pumpkin (try more if you love pumpkin, this is
really mild)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1T chopped fresh sage (1t dried leaves)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1/2 T fresh thyme (1/2 t dried leaves)<o:p></o:p></span></div>
</div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">
</span><span style="font-family: Calibri;">Cook pasta according to package instructions. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Mix milk, cream cheese, flour and salt well in your blender.<o:p></o:p></span></div>
<span style="font-family: Calibri;">In a medium skillet, melt butter over medium-high heat and
add onions, chopped as small as possible. Cook, stirring frequently, until onions
are translucent. Then add garlic, sage and thyme. Stir constantly for about
thirty seconds.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Pour the milk mixture on top of the garlic and onions. Bring
to a simmer, stirring constantly. Turn heat down to medium and let cook for a
few more minutes, stirring frequently until sauce thickens. Remove from heat, add
parmesan and stir to combine.<o:p></o:p></span></div>
<span style="font-family: Calibri;">Cover the sauce with a lid and let stand at least ten
minutes. Whisk in the pumpkin and warm over medium-low heat until heated
through. Serve over your favorite pasta. </span>Kathryn Thompsonhttp://www.blogger.com/profile/08325289586799715067noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-29975781126122173732012-10-07T16:09:00.000-07:002012-10-07T16:11:52.922-07:00Spinach Scramble<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFf_Q4yVVClOZadL7ZkDPUtRJGeQovMMVLYJYuhgOlrb7_UWXYEhDUVA1QL8ffR8KN6XJJ7JeB1kDF9CT4cyc9hhNgSfZTJlRZh1LuEz0JtT1jSRI0ivMK47GzH0T5hseRt1fK5S7o68/s1600/healthy-scramble-033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFf_Q4yVVClOZadL7ZkDPUtRJGeQovMMVLYJYuhgOlrb7_UWXYEhDUVA1QL8ffR8KN6XJJ7JeB1kDF9CT4cyc9hhNgSfZTJlRZh1LuEz0JtT1jSRI0ivMK47GzH0T5hseRt1fK5S7o68/s640/healthy-scramble-033.jpg" width="640" /></a><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">This is my default breakfast. When I don’t want to think
about what to eat and I’m in a place where I’m eating well, I throw this
together and it’s delicious and filling every time and packed with nutrients.
It also comes in at under 300 calories. When I’m not in a place where I’m
eating well, I eat cheese. Lots of cheese.</span><br />
<span style="font-family: Calibri;"><o:p></o:p></span><br />
<span style="font-family: Calibri;">Place a skillet over medium heat. Add a teaspoon of olive oil,
¼ cup chopped onion, and 3 large sliced mushrooms. Mist veggies with cooking spray
as needed to get a good sauté. <span style="mso-spacerun: yes;"> </span>Cook
until onions are translucent and mushrooms are nicely browned.</span><br />
<span style="font-family: Calibri;"><o:p></o:p></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJirX4arNFW8DhmAGv2vLhSXDazAD3agqbTYw2ewU320N42hjJpxgF_aCfUmMin0Yyp7V2z2R4Jh9NYYmkuVsh8EjnooAF_stvSv2xGGLD0FbfLCX2B6p_iNLyrseMGc03jHK-g60Gwk/s1600/healthy-scramble-009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJirX4arNFW8DhmAGv2vLhSXDazAD3agqbTYw2ewU320N42hjJpxgF_aCfUmMin0Yyp7V2z2R4Jh9NYYmkuVsh8EjnooAF_stvSv2xGGLD0FbfLCX2B6p_iNLyrseMGc03jHK-g60Gwk/s640/healthy-scramble-009.jpg" width="640" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Add two large handfuls of spinach to the pan. This will look
like an insane amount of greens, but don’t worry, it will cook down. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJ6D5Z8G6Pqq8QBWUR3dMV_gp6y_bNys6t6NhAyTAHIDENQ0EwqALWh7rvoAcheIXcc2FAcO3H4ddJ0EE50bdcaHxiK6oYEOuTME9Cb9VLjFTihk7mpM0o1kKYhBOCF70YnpszqLKZ5E/s1600/healthy-scramble-015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJ6D5Z8G6Pqq8QBWUR3dMV_gp6y_bNys6t6NhAyTAHIDENQ0EwqALWh7rvoAcheIXcc2FAcO3H4ddJ0EE50bdcaHxiK6oYEOuTME9Cb9VLjFTihk7mpM0o1kKYhBOCF70YnpszqLKZ5E/s640/healthy-scramble-015.jpg" width="640" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Then you
can feel good about yourself and your nutritional superiority all day long.
Stir the spinach constantly.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9k3-YZr_Wwaebmpre23hV8_YMygrVpAHEBdooKOVg7RwJ6fe6lpzSj_pv7A2CLneC7hT1s5LmMDx3f9BWOiXN32SrvB7a0Ua1E16HnqNYuHUehDXvp84w4Eua8t9dwcZLt12I7DPOTMs/s1600/healthy-scramble-016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9k3-YZr_Wwaebmpre23hV8_YMygrVpAHEBdooKOVg7RwJ6fe6lpzSj_pv7A2CLneC7hT1s5LmMDx3f9BWOiXN32SrvB7a0Ua1E16HnqNYuHUehDXvp84w4Eua8t9dwcZLt12I7DPOTMs/s640/healthy-scramble-016.jpg" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When the spinach has wilted, add two beaten eggs. If you’re lazy
like me, you’ll just crack two eggs right into the pan and whip them up with
your spatula as they cook. Keep the eggs moving until they're cooked and
scrambled. There should be just enough egg to give you a shot of protein and
sort of stick everything together.<o:p></o:p></span></div>
<span style="font-family: Calibri;">Salt and pepper to taste and serve with your favorite salsa.
I like to pour Pace all over the top of my scramble. So good. And your house
will have that wonderful sautéed onion smell for a couple of hours.<o:p></o:p></span><br />
<br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: Calibri;">Cut-and-Paste Recipe</span></div>
<h2 align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
Spinach Scramble<o:p></o:p></h2>
<div style="text-align: center;">
<a href="http://www.biteuponbite.com/"><span style="color: blue; font-family: Calibri;">www.biteuponbite.com</span></a><o:p></o:p></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 tsp olive oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Cooking spray<o:p></o:p></span></div>
<span style="font-family: Calibri;">¼ cup chopped onion<o:p></o:p></span><br />
<span style="font-family: Calibri;">3 large mushrooms<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 cups baby spinach<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 large eggs<o:p></o:p></span><br />
<span style="font-family: Calibri;">Salt and pepper<o:p></o:p></span><br />
<span style="font-family: Calibri;">Salsa<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Place a skillet over medium heat. Add a teaspoon of olive oil,
chopped onion, and mushrooms. Mist veggies with cooking spray as needed to get
a good sauté. <span style="mso-spacerun: yes;"> </span>Cook until onions are
translucent and mushrooms are nicely browned.<o:p></o:p></span></div>
<span style="font-family: Calibri;">Add two large handfuls of spinach to the pan. Toss and stir
to cook down the spinach.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When spinach has wilted, add two beaten eggs and stir until
egg is cooked. Salt and pepper to taste and serve with your favorite salsa.</span></div>
Kathryn Thompsonhttp://www.blogger.com/profile/08325289586799715067noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-25395455265933044272012-10-04T15:28:00.001-07:002012-10-04T15:29:30.398-07:00Homemade Egg Rolls<a href="https://lh5.googleusercontent.com/-D3TJpj7yb3U/Ty_cc76GutI/AAAAAAAAA_U/WbM1sn_71rA/s658/DSC_3158.JPG"><img alt="" border="0" height="457" src="https://lh5.googleusercontent.com/-D3TJpj7yb3U/Ty_cc76GutI/AAAAAAAAA_U/WbM1sn_71rA/s640/DSC_3158.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Homemade Egg Rolls... Anyone hungry?<br />
<br />
My cousin came over the other day and made these with me. They were delicious and delectable... and they had vegetables in them. That makes them healthy... even though we deep fried them, right?<br />
<br />
So they were really relatively easy, just time consuming.<br />
<br />
First we started by squishing together all the ingredients. The ground meat, veggies, and seasonings.<br />
<br />
<a href="https://lh3.googleusercontent.com/-jM1loXQOVM0/Ty_cV3ggCII/AAAAAAAAA-A/EIk8tTVfjVA/s702/DSC_3148.JPG"><img alt="" border="0" height="428" src="https://lh3.googleusercontent.com/-jM1loXQOVM0/Ty_cV3ggCII/AAAAAAAAA-A/EIk8tTVfjVA/s640/DSC_3148.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>When we finished, it looked a little something like this:<br />
<br />
<a href="https://lh6.googleusercontent.com/-vroeVKC8CXQ/Ty_cWxt_lWI/AAAAAAAAA-U/Xvg7CZNdbjM/s702/DSC_3150.JPG"><img alt="" border="0" height="428" src="https://lh6.googleusercontent.com/-vroeVKC8CXQ/Ty_cWxt_lWI/AAAAAAAAA-U/Xvg7CZNdbjM/s640/DSC_3150.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<br />
<br />
<br />
<a href="https://lh3.googleusercontent.com/-_-Ka-i9Bu1s/Ty_cdAvbw7I/AAAAAAAAA_Y/7vSI7iYdvJs/s702/DSC_3160.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a><a href="https://lh3.googleusercontent.com/-jM1loXQOVM0/Ty_cV3ggCII/AAAAAAAAA-A/EIk8tTVfjVA/s702/DSC_3148.JPG">We placed the filling into wonton wrappers, and rolled them up cigarette style.</a><br />
<br />
<a href="https://lh4.googleusercontent.com/-A06PsBhAD50/Ty_cX7vlUOI/AAAAAAAAA-c/vUgL-Wz_X28/s702/DSC_3151.JPG"><img alt="" border="0" height="428" src="https://lh4.googleusercontent.com/-A06PsBhAD50/Ty_cX7vlUOI/AAAAAAAAA-c/vUgL-Wz_X28/s640/DSC_3151.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Until we had a nice pile...<br />
<br />
<a href="https://lh6.googleusercontent.com/-D5SoJZnBjEQ/Ty_ca-InYfI/AAAAAAAAA_E/3FLn_Osgi7o/s702/DSC_3156.JPG"><img alt="" border="0" height="428" src="https://lh6.googleusercontent.com/-D5SoJZnBjEQ/Ty_ca-InYfI/AAAAAAAAA_E/3FLn_Osgi7o/s640/DSC_3156.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>You want quite a few. Believe me, these babies go fast.<br />
<br />
Then we set up outside on the deck, to avoid making the whole house and everything in it smell like frying oil.<br />
<br />
<a href="https://lh3.googleusercontent.com/-A-ldnx9Um_c/Ty_caEDnoEI/AAAAAAAAA-0/U8ioyAoyEFI/s702/DSC_3154.JPG"><img alt="" border="0" height="428" src="https://lh3.googleusercontent.com/-A-ldnx9Um_c/Ty_caEDnoEI/AAAAAAAAA-0/U8ioyAoyEFI/s640/DSC_3154.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>We waited for the oil to heat up. My cousin tested the oil by putting a scrap of egg roll in and seeing if it started to bubble and float. When it was ready, we fried the egg rolls.<br />
<br />
We had to avoid putting in too many at a time, or the oil cooled down too much from all the filling.<br />
<a href="https://lh6.googleusercontent.com/-OfeoIiksuc0/Ty_cb2cz1lI/AAAAAAAAA_M/Mp5dqYhJ5TM/s702/DSC_3157.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" src="https://lh6.googleusercontent.com/-OfeoIiksuc0/Ty_cb2cz1lI/AAAAAAAAA_M/Mp5dqYhJ5TM/s640/DSC_3157.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>When the egg rolls were golden and bubbly and crispy, we took them out and drained them on plates lined with paper towels.<br />
<br />
We served them with sticky rice, steamed cauliflower, and homemade sweet and sour sauce.<br />
<br />
Delicious!<br />
<br />
<br />
<a href="https://lh3.googleusercontent.com/-_-Ka-i9Bu1s/Ty_cdAvbw7I/AAAAAAAAA_Y/7vSI7iYdvJs/s702/DSC_3160.JPG"><img alt="" border="0" height="428" src="https://lh3.googleusercontent.com/-_-Ka-i9Bu1s/Ty_cdAvbw7I/AAAAAAAAA_Y/7vSI7iYdvJs/s640/DSC_3160.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<div style="text-align: center;">
Cut-and-Paste Recipe<br />
<br />
<div style="text-align: left;">
Homemade Egg Rolls<br />
<br />
1 lb raw ground beef (as lean as possible)<br />
1 C shredded cabbage<br />
1/2 C shredded carrots<br />
2 T soy sauce<br />
1 T shredded fresh ginger<br />
1 tsp salt<br />
1/2 tsp black pepper<br />
<br /></div>
</div>
Heatherhttp://www.blogger.com/profile/17937373308548130602noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-57926075308347317132012-10-03T11:41:00.001-07:002012-10-04T15:11:12.797-07:00Veggie Enriched Chili - My Husband's All-Time Favorite<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lCzOq6NzL3c/TzHdq7G6lRI/AAAAAAAABC4/ETrORw_0RlA/s1600/DSC_3286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="http://4.bp.blogspot.com/-lCzOq6NzL3c/TzHdq7G6lRI/AAAAAAAABC4/ETrORw_0RlA/s640/DSC_3286.JPG" width="640" /></a></div>
Our favorite healthy chili recipe.<br />
<br />
Perfect for a fall night. Stuffed full of healthy veggies, and using up some of those zucchinis the size of your arm. From my calculations, a mere 135 calories per 1 C serving, and full of nutrients and low on fat. It also freezes wonderfully. I cook it in my big 8 quart stock pot, because I need lots. I love this chili. <br />
<br />
My husband just might marry this chili if he and I ever call it quits.<br />
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Soooo... now that I've over-sold it. Enjoy!<br />
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Oh... and it's simple to prepare. Especially if you have the right magical kitchen equipment.<br />
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Start by browning the meat, and while it's cooking, toss in the finely chopped onion, zucchini, garlic, jalapeno, and bell peppers. <br />
<br />
If you want to simplify your life, buy <a href="http://beprepared.com/product.asp_Q_pn_E_SD%20K500_A_name_E_Kitchen%20Plus%E2%84%A2%202000">this food chopper</a>. Only $16.95, and I use it for everything. With its help, I can finely chop all these veggies while the meat is starting to brown, and easily get them all chopped in under 10 minutes. And they are the size of the ground meat bits. Teeny, camouflaged vegetables. See:<br />
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<a href="http://1.bp.blogspot.com/-sNNUtxx05vQ/UGyNCYI2ooI/AAAAAAAABOk/0JzNNU6enZ0/s1600/DSC_2784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/-sNNUtxx05vQ/UGyNCYI2ooI/AAAAAAAABOk/0JzNNU6enZ0/s640/DSC_2784.JPG" width="640" /></a></div>
<br />
Those used to be baby carrots! (P.S. Feel free to substitute finely chopped carrots in place of some of the veggies in this recipe. They are perfect in it, and made it into this particular batch I photographed.)<br />
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Anyhoo. Let that meat brown with those veggies until the meat is cooked through and the veggies are getting tender. About 20 minutes.<br />
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Then add the beef or chicken broth, tomatoes, and spices, and let simmer for another 20.<br />
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Near the end, throw in your beans, corn, cilantro, lime juice, and finally, mix in your tomato paste to thicken.<br />
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And voila! Your chili is ready to be topped with some shredded cheese, sour cream, and served with a side of <a href="http://www.biteuponbite.com/2012/01/whole-wheat-cornbread.html" target="_blank">whole wheat corn bread</a> or tortilla chips. <br />
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<div style="text-align: center;">
Cut and Paste Recipe</div>
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<br /></div>
<div style="text-align: center;">
Veggie-Enriched Chili</div>
<br />
1.25 lb extra lean ground beef or chicken breast chorizo <br />
1 Cup finely chopped onion<br />
8 Cups finely chopped zucchini<br />
1 finely diced or puréed jalapeno pepper<br />
1 T minced garlic<br />
3 finely chopped green or red bell peppers<br />
2 T granulated sugar<br />
9 tsp beef bouillon and 9 C water (or 9 cups broth)<br />
3 cans diced tomatoes<br />
1/2 T paprika<br />
1 T chili powder<br />
1 T cumin<br />
2 cans tomato paste<br />
3 Cups cooked black beans<br />
3 Cups cooked Great Northern Beans<br />
3 Cups canned or frozen corn kernels<br />
1 bunch finely chopped cilantro<br />
1/4 C lime juice<br />
<br />
Cook first six ingredients until meat is cooked and veggies are tender. Add spices, broth, and diced tomatoes and cook for about 20 more minutes. Then add beans, corn, cilantro, lime juice, and tomato paste, and let stand about 10 minutes before serving. Heatherhttp://www.blogger.com/profile/17937373308548130602noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-3036256519604114732012-04-05T09:24:00.002-07:002012-04-05T09:33:13.582-07:00Vegan Cooking with Chloe Coscarelli and a Look at Her Crème -Filled Chocolate Cupcake RecipeI’m a little bit vegan sometimes. Other times, I eat nothing but lean meats and vegetables, eschewing bread, pasta and rice altogether. There are weeks when I make nothing but Indian food. I bounce around, trying to find a healthy mix and I’ve found some truly awesome recipes.<br />
<br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWNoc9WhoRQoFcZcC8aZvFbHa4zWGGWsrj7Wf7vyHjsyBoVE4ZBXme55GOwsIcT7xWuldOUgWrGNdDqufRSU2OlQEeSOu_8tU8xiA7HEArmmUAV5_TV64GsNryNWQw54YE5qyxIut7tY/s1600/chloe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWNoc9WhoRQoFcZcC8aZvFbHa4zWGGWsrj7Wf7vyHjsyBoVE4ZBXme55GOwsIcT7xWuldOUgWrGNdDqufRSU2OlQEeSOu_8tU8xiA7HEArmmUAV5_TV64GsNryNWQw54YE5qyxIut7tY/s320/chloe.jpg" width="258" /></a>This month I’m hooked on <a href="http://chefchloe.com/">Chloe Coscarelli’s</a> new cookbook, <em><a href="http://www.amazon.com/dp/1451636741/ref=as_li_ss_til?tag=daryoumom-20&camp=213381&creative=390973&linkCode=as4&creativeASIN=1451636741&adid=12SC2R7KA8Q6DKP84BNT&&ref-refURL=http%3A%2F%2Frcm.amazon.com%2Fe%2Fcm%3Flt1%3D_blank%26bc1%3D000000%26IS2%3D1%26bg1%3DFFFFFF%26fc1%3D000000%26lc1%3D0000FF%26t%3Ddaryoumom-20%26o%3D1%26p%3D8%26l%3Das4%26m%3Damazon%26f%3Difr%26ref%3Dss_til%26asins%3D1451636741">Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way</a></em>, which was sent to me for review. I’ve made several of her recipes and my family members, all major carnivores, are really enjoying most of them. We’ve even repeated a couple in the short time I’ve had her book.</div><br />
Chloe has a way of making vegan cooking accessible and when you eat her recipes you don’t feel like you’re missing something. They’re full of flavor and not full of weird ingredients to compensate for the lack of meat and dairy.<br />
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I recommend the Barley Bliss Casserole, delicious, creamy home cooking with a sauce I think about long after I'm done eating it. This is a great healthy substitute for those old cream of chicken based comfort food casseroles.<br />
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We also loved her Guilt-Free Garlic Mashed Potatoes with parsnips and cauliflower. These were amazing and pumped full of veggies. I will definitely be making them again.<br />
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Also, she’s authorized me to post her "Chlostess" Crème-Filled Cupcake recipe for all of you to try. These were surprisingly delicious and if I can sub them out for my family’s favorite 300-unpronouncable-ingredient treats, we’ll be better off. I guess it shouldn’t surprise me that she makes a great cupcake. Chloe created the first vegan cupcake recipe ever to win the reality show Cupcake Wars. Try this recipe, check out <a href="http://chefchloe.com/">her website</a>, and then give her whole book a try. Enjoy!<br />
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<a href="http://www.flickr.com/photos/15955706@N00/6900851136/" title="cupcakes by katyounges, on Flickr"><img alt="cupcakes" height="424" src="http://farm8.staticflickr.com/7184/6900851136_8c583fd67f_z.jpg" width="640" /></a><br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">“Chlostess” Crème -Filled Cupcakes<o:p></o:p></span></b></div><div style="text-align: center;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">MAKES 14 CUPCAKES<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><i><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">Move over, you other name-brand cupcakes found in a little plastic bag! These are homemade, have half the fat, and are still crème-filled delicious!</span></i><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";"><o:p> </o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">Make-Ahead Tip<o:p></o:p></span></b></div><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">The Chocolate Cupcakes can be filled with Crème Frosting and frozen for up to 1 month.<o:p></o:p></span><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">Thaw cupcakes and apply Chocolate Ganache topping and swirl design before serving. Any leftover Crème Frosting can be stored in the refrigerator for up to 2 weeks.</span><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";"><o:p> </o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">CHOCOLATE CUPCAKES</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">1½ cups all-purpose flour*</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">1 cup sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">1/3 cup unsweetened cocoa powder</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">1 teaspoon baking soda</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">½ teaspoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">1 cup cold coffee or water</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">½ cup canola oil</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">2 tablespoons white or apple cider vinegar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">2 teaspoons pure vanilla extract</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">*For a gluten-free alternative, substitute gluten-free all-purpose flour plus ¾ teaspoon<span style="mso-spacerun: yes;"> </span>xanthan gum </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">CRÈME FROSTING</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">1 cup nonhydrogenated vegetable shortening</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">3 cups powdered sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">1 teaspoon pure vanilla extract</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">2 to 5 tablespoons soy, almond, or rice milk</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">CHOCOLATE GANACHE</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">1 cup semisweet chocolate chips (dairyfree)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">¼ cup canned coconut milk, mixed well before measuring</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">2 tablespoons canola oil</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><i><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">To make the Chocolate Cupcakes</span></i></b><i><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">: </span></i><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">Preheat the oven to 350 degrees. Line two 12-cup cupcake pans with 14 cupcake liners.</span><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";"><o:p> </o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate<o:p></o:p></span></div><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">bowl, whisk together coffee, oil, vinegar, and vanilla. Pour the wet mixture into the dry<o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">mixture and whisk until just combined. Do not overmix.<o:p></o:p></span><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.</span><i><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";"><o:p> </o:p></span></i></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><i><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">To make the Crème Frosting</span></i></b><i><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">: </span></i><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">Using a handheld or stand mixer, beat the shortening until<o:p></o:p></span></div><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon<o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. You<o:p></o:p></span><br />
m<span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">ay not need to use all of the nondairy milk. Beat on high for 2 more minutes until light<o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">and fluffy.</span><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><i><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">To make the Chocolate Ganache</span></i></b><i><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">: </span></i><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">Melt chocolate chips and coconut milk in a double boiler or microwave. Whisk in oil until smooth.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><i><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">To assemble the cupcakes</span></i></b><i><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">: </span></i><span style="font-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">Fit a piping bag with a small round or Bismarck tip and fill with the Crème Frosting. Insert the tip into the center of the top of each cupcake and squeeze the bag to fill the cupcake with about 2 to 3 teaspoons frosting. There is no need to scoop out any of the cake. Spread the top of each cupcake with a thin layer of Chocolate Ganache and pipe a 4-loop design with the Crème Frosting.<o:p></o:p></span></div>Kathryn Thompsonhttp://www.blogger.com/profile/08325289586799715067noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-20005643918137990292012-03-30T13:04:00.000-07:002012-03-30T13:04:08.287-07:00Mini Food Blogger in TrainingShe doesn’t blog about mini food. She is mini and she’s already thinking like a food blogger.<br />
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Today I told Wanda it was lunch time and she said, “I want lunch abouuuuuuut apple sauce!” She added that she also wanted apple slices of the orange variety. All sliced fruits are apple slices, just different flavors.<br />
<a href="http://www.flickr.com/photos/15955706@N00/6884139702/" title="mini-food-blogger by katyounges, on Flickr"><img alt="mini-food-blogger" height="383" src="http://farm8.staticflickr.com/7079/6884139702_15002afb9e_z.jpg" width="640" /></a><br />
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The apple sauce is topped with probiotic powder or as we call it, “Sprinkles.” The Thomas train is not for consumption. Maybe I'll catch her with some protein or grains later. For now, I'm excited when she expresses interest in anything that's not candy.<br />
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I took this picture because once she’d laid out all the food, she said, “Okay, now take a picture of my lunch like this!” She staged and I shot. We are good team.Kathryn Thompsonhttp://www.blogger.com/profile/08325289586799715067noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-2198791929201571912012-03-05T12:44:00.001-08:002012-03-05T13:06:23.953-08:00World’s Simplest Fruit Salad<div style="text-align: left;">Don’t let your fruit languish, my friends! I always seem to have a drawer full of sad fruit that nobody wants. When the berries and bananas are gone, we’re left with apples, oranges, melons and a scattering of fruits that no one’s excited to eat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-C8TtG5oAt5s/T1UpZ5yy5NI/AAAAAAAAAHg/FbuBpRF88Ks/s1600/fruit-salad1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="http://2.bp.blogspot.com/-C8TtG5oAt5s/T1UpZ5yy5NI/AAAAAAAAAHg/FbuBpRF88Ks/s640/fruit-salad1a.jpg" width="640" /></a></div></div>I’ve adapted Heather’s husband’s fruit salad recipe to help me deal with this problem. It’s probably overstating things to call this a recipe. It’s more of a preparation suggestion. However, I’ve made this for showers and parties and always get compliments and recipe requests. So, here it is:<br />
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Choose a sampling of fruits from your fridge, or if you’re making this for a baby shower or potluck, choose a sampling of fruits that look and taste good together from your local grocer. This is good, even if all you have are apples and oranges but it's fun to go a little more exotic every once in a while.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zQPst-JTkTo/T1UpVmULp6I/AAAAAAAAAHY/dBJxbxQTZAI/s1600/fruit-salad-9a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://3.bp.blogspot.com/-zQPst-JTkTo/T1UpVmULp6I/AAAAAAAAAHY/dBJxbxQTZAI/s640/fruit-salad-9a.jpg" width="640" /></a></div><br />
Chop the fruits into small pieces, the smaller the better. For example, grapes are ideal for this when cut in quarters. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HBcCovipWy8/T1UpA4RhsJI/AAAAAAAAAG4/hGNdb09t0IM/s1600/fruit-salad-5a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://4.bp.blogspot.com/-HBcCovipWy8/T1UpA4RhsJI/AAAAAAAAAG4/hGNdb09t0IM/s640/fruit-salad-5a.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-idu94Wdjezo/T1UpGMcbAEI/AAAAAAAAAHA/kWCnTIqTL7o/s1600/fruit-salad-6a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://4.bp.blogspot.com/-idu94Wdjezo/T1UpGMcbAEI/AAAAAAAAAHA/kWCnTIqTL7o/s640/fruit-salad-6a.jpg" width="640" /></a></div><br />
Place all the fruit in a bowl.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OExNChZsyqM/T1UpP-oTSHI/AAAAAAAAAHQ/OSJ-npRaNy0/s1600/fruit-salad-8a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://2.bp.blogspot.com/-OExNChZsyqM/T1UpP-oTSHI/AAAAAAAAAHQ/OSJ-npRaNy0/s640/fruit-salad-8a.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Jr79EfdHI6w/T1UpKgaDLXI/AAAAAAAAAHI/ELGx0a_YFK4/s1600/fruit-salad-7a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://3.bp.blogspot.com/-Jr79EfdHI6w/T1UpKgaDLXI/AAAAAAAAAHI/ELGx0a_YFK4/s640/fruit-salad-7a.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LweVdJSxkhU/T1Uo7t3rwXI/AAAAAAAAAGw/3Em2P30b57o/s1600/fruit-salad-4a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://1.bp.blogspot.com/-LweVdJSxkhU/T1Uo7t3rwXI/AAAAAAAAAGw/3Em2P30b57o/s640/fruit-salad-4a.jpg" width="640" /></a></div><br />
Add a dollop of yogurt. Less is more here. You want just enough to moisten and flavor the fruit but not enough that you ever have “gobs” or white. No one wants “gobs” on their fruit salad. I prefer vanilla yogurt for this but I’ve used just about every flavor imaginable. Personally, if I’m using plain yogurt, I like to add a couple of tablespoons of applesauce or all-fruit jam to sweeten it a bit.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UHdjphGMkaQ/T1Uo2biPu-I/AAAAAAAAAGo/JzHU8RvPVdE/s1600/fruit-salad-3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://3.bp.blogspot.com/-UHdjphGMkaQ/T1Uo2biPu-I/AAAAAAAAAGo/JzHU8RvPVdE/s640/fruit-salad-3a.jpg" width="640" /></a></div><br />
Gently stir to coat the fruit and you’re done!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LVnO5_aupuI/T1Uoxq_4yNI/AAAAAAAAAGg/1kYEzNw6Mj8/s1600/fruit-salad-2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://3.bp.blogspot.com/-LVnO5_aupuI/T1Uoxq_4yNI/AAAAAAAAAGg/1kYEzNw6Mj8/s640/fruit-salad-2a.jpg" width="640" /></a></div><br />
I’ve served this as a side-dish at dinner in individual ramekins with a slice of orange on top and the kids can’t get enough. They will literally eat two to three times as much fruit when I serve it this way than when I simply chop it and serve it on a platter.<br />
<br />
<div style="text-align: center;">Cut-and-Paste Recipe</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Simple Fruit Salad</div><div style="text-align: center;"><a href="http://www.biteuponbite.com/">www.biteuponbite.com</a></div><div style="text-align: center;"><br />
</div>4 cups fruit<br />
¼ cup yogurt (vanilla preferred)<br />
<br />
Chop fruit into small pieces, no bigger than half an inch. Place them in a bowl with yogurt and stir gently. Take a minute to wonder why you printed off this non-recipe recipe card.Kathryn Thompsonhttp://www.blogger.com/profile/08325289586799715067noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-80249436671756518122012-03-03T14:53:00.000-08:002012-03-03T14:53:19.580-08:00Honey-Lime Chicken<a href="http://www.flickr.com/photos/15955706@N00/6950276821/" title="chicken2 by katyounges, on Flickr"><img src="http://farm8.staticflickr.com/7192/6950276821_0e84aace8c_z.jpg" width="640" height="424" alt="chicken2"></a><br />
Why did the chicken cross the road? <br />
<br />
Because it was dinner time and the chicken was justifiably scared, considering how often we devour its kinfolk.<br />
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If you eat chicken as frequently as my family, you’re always looking for new ways to cook it. One of my favorites is this simple honey-lime preparation. With only five ingredients, all things I generally have around the house, it’s one of my go-to meals when I haven’t planned ahead.<br />
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It’s adapted from a <a href="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=daryoumom-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=0848715918">Cooking Light recipe book</a> I quite like.<br />
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Pour your soy sauce into a shallow baking pan, 8x8 or 9x13 depending on how much chicken you’re cooking. <br />
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Place the chicken in the soy sauce and turn to coat.<br />
<a href="http://www.flickr.com/photos/15955706@N00/6804168232/" title="chicken4 by katyounges, on Flickr"><img alt="chicken4" height="424" src="http://farm8.staticflickr.com/7037/6804168232_51629d7a1f_z.jpg" width="640" /></a><br />
Bake on the middle rack at 350F for 30-40 minutes until done in the middle or until they reach an internal temperature of 165F. I almost always slice my chicken open to make sure there’s no pink in the middle. <br />
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While chicken is cooking, chop green onions or chives and set aside. Measure lime juice and honey into small sauce pan. <br />
<a href="http://www.flickr.com/photos/15955706@N00/6804167820/" title="chicken3 by katyounges, on Flickr"><img alt="chicken3" height="424" src="http://farm8.staticflickr.com/7192/6804167820_27c36b3a02_z.jpg" width="640" /></a><br />
When chicken is cooked through, remove chicken from soy mixture and place on a serving dish. Add ¼ cup of the soy/drippings mixture to the honey and lime juice sauce pan. Heat them to combine and then pour over the chicken. Sprinkle with the fresh green onions and serve. This goes great with veggies, rice, quinoa, or even whole wheat couscous. <br />
<a href="http://www.flickr.com/photos/15955706@N00/6950276415/" title="chicken1 by katyounges, on Flickr"><img alt="chicken1" height="427" src="http://farm8.staticflickr.com/7040/6950276415_c169e83573_z.jpg" width="640" /></a><br />
<br />
<div style="text-align: center;">Cut-and-Paste Recipe</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Honey-Lime Chicken</div><div style="text-align: center;"><a href="http://www.biteuponbite.com/">www.biteuponbite.com</a></div><div style="text-align: center;"><br />
</div>4-6 boneless, skinless chicken breasts<br />
½ cup soy sauce<br />
½ cup honey<br />
¼ cup lime juice<br />
One bunch green onions or chives<br />
<br />
Preheat oven to 350F. Pour soy sauce into shallow baking pan, big enough to hold all the chicken pieces with some space between them. Add chicken pieces to soy sauce and turn to coat. Bake at 350F for 30-40 minutes until chicken is cooked through and no longer pink in the center. <br />
<br />
While chicken is cooking, chop green onions or chives and set aside. Measure lime juice and honey into a small sauce pan. When chicken is cooked through, remove chicken from soy mixture and place on a serving dish. Add ¼ cup of the soy/drippings mixture to the honey and lime juice sauce pan. Heat them to combine and then pour over the chicken. Sprinkle with the fresh green onions and serve.Kathryn Thompsonhttp://www.blogger.com/profile/08325289586799715067noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-24748906763789430352012-02-23T10:20:00.000-08:002012-10-04T15:12:35.620-07:00Blue and Gold Banquet Dessert - Campfire Brownies with Chocolate GanacheThis week was the Cub Scout blue and gold banquet and our church youth group offered to make the dessert. I looked online for ideas and I didn’t find much. Take a cake. Frost it with blue and gold frosting. That’s no fun. So I modified <a href="http://cake-decorating.livejournal.com/932249.html">this campfire cake idea</a> I found on <a href="http://pinterest.com/kathryndaring/">Pinterest</a>.<br />
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<a href="http://www.flickr.com/photos/15955706@N00/6923794977/" title="campfire by katyounges, on Flickr"><img alt="campfire" height="423" src="http://farm8.staticflickr.com/7049/6923794977_ef87700a72.jpg" width="640" /></a><br />
<br />
We made pans of brownies and cut them into 2.5”X2.5” squares (simple recipe below).<br />
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<a href="http://www.flickr.com/photos/15955706@N00/6777680438/" title="campfire2 by katyounges, on Flickr"><img alt="campfire2" height="423" src="http://farm8.staticflickr.com/7070/6777680438_f6fa551966.jpg" width="640" /></a><br />
<br />
Then we smashed Werther’s candies and cinnamon Jolly Ranchers in a food processer, spread their dust in a shallow foil-lined, Pam-sprayed pan, and baked them at 350F for 8 minutes until they were melted. We let them cool and then broke them into little jagged flames. One bag of Jolly Ranchers and and one bag of Werther’s should easily be enough to make flames for two big batches of brownies. I’d bake them in a 9x13 pan or medium cookie sheet.<br />
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<a href="http://www.flickr.com/photos/15955706@N00/6923795915/" title="campfire3 by katyounges, on Flickr"><img alt="campfire3" height="423" src="http://farm8.staticflickr.com/7041/6923795915_e37c4cd69b.jpg" width="640" /></a><br />
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We topped the brownies with ganache and then broke Pirouline cookies into little log-sized pieces. We used one Pirouline cookie for each brownie. Cutting it in half and then breaking one half in half again for the smaller logs on the sides.<br />
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<a href="http://www.flickr.com/photos/15955706@N00/6777680116/" title="campfire1 by katyounges, on Flickr"><img alt="campfire1" height="423" src="http://farm8.staticflickr.com/7194/6777680116_0575fa9b4c.jpg" width="640" /></a><br />
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Arrange you Pirouline cookies on top of the ganache-covered brownies to look like a little campfire. Insert flames and enjoy!<br />
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<a href="http://www.flickr.com/photos/15955706@N00/6923794977/" title="campfire by katyounges, on Flickr"><img alt="campfire" height="423" src="http://farm8.staticflickr.com/7049/6923794977_ef87700a72.jpg" width="640" /></a><br />
<br />
For Valentine’s Day, I used this same brownie and ganache recipe (<a href="http://www.ourbestbites.com/2010/12/peppermint-fudge-cupcake-jars-striped-frosting-tutorial/">adapted from ourbestbites.com</a>), but used a heart-shaped cookie cutter to shape the brownies after baking. I topped the brownies with ganache, sliced strawberries and whipped cream. Perfection!<br />
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<br />
<a href="http://www.flickr.com/photos/15955706@N00/6777681006/" title="campfire4 by katyounges, on Flickr"><img alt="campfire4" height="423" src="http://farm8.staticflickr.com/7184/6777681006_2e567820b2.jpg" width="640" /></a><br />
<br />
<div style="text-align: center;">
<strong>Big Batch Brownies</strong></div>
<div style="text-align: center;">
<strong><a href="http://www.biteuponbite.com/">www.biteuponbite.com</a></strong></div>
<div style="text-align: center;">
Cut-and-Paste Recipe</div>
<div style="text-align: center;">
<br /></div>
1 1/3 cups all-purpose flour <br />
5 Tbs unsweetened cocoa powder<br />
1 ½ tsp baking powder<br />
½ tsp salt<br />
6 oz semi-sweet chocolate (chips are fine)<br />
1 C + 6 Tbs real butter, cut into pieces<br />
1 ¾ C sugar<br />
6 large eggs, at room temperature<br />
2 tsp vanilla extract<br />
<br />
Melt chocolate and butter in a glass dish in the microwave until melted enough to combine into a smooth liquid, stirring every 30 seconds. Let the mixture cool for 10-15 minutes. Preheat your oven to 350F. In a large bowl, combine flour, cocoa powder, baking powder, and salt. Never use an electric mixer for brownies. You’ll want to stir the sugar into the chocolate mixture to combine and then add the eggs two at a time, beating them in with a wooden spoon until they’re well incorporated. Beat in vanilla and then gently stir in the dry ingredients until there are no visible white spots. You want everything combined but not over-mixed.<br />
<br />
Spray the bottom of a 12X17” jelly roll pan with cooking spray or line it with a silicone mat. Pour your brownie batter into the pan and spread it out evenly. Bake for 20-25 minutes or until a toothpick or stick of spaghetti inserted into the center comes out almost clean. A few crumbs are good but you don’t want it to come out wet with batter.<br />
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<br />
<div style="text-align: center;">
<strong>Chocolate Ganache</strong> </div>
<div style="text-align: center;">
<strong><a href="http://www.biteuponbite.com/">www.biteuponbite.com</a></strong></div>
<div style="text-align: center;">
Cut-and-Paste Recipe</div>
<div style="text-align: center;">
<br /></div>
1 C heavy cream<br />
1 heaping cup (8 oz) semi-sweet chocolate chips<br />
1 tsp vanilla<br />
<br />
Heat the cream in the microwave in a glass dish until small bubbles form around the edges, about 2 minutes. Add the chocolate chips to the bowl and immediately cover with plastic wrap. Let sit five minutes. Whisk chocolate and cream with a fork until dark, creamy and smooth. Whisk in vanilla. This can be used immediately as a warm thin chocolate sauce or cooled to thicken. If placed in refrigerator, this will become thick and spreadable. This makes a perfect cake filling.Kathryn Thompsonhttp://www.blogger.com/profile/08325289586799715067noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-49449833443298153032012-02-18T08:05:00.000-08:002012-10-04T15:15:16.767-07:00White Chicken Chili / Tortilla Soup<a href="https://lh5.googleusercontent.com/-IlXsGoe1XAo/TzHddsp1K1I/AAAAAAAABBI/Z-PNfwC5c88/s702/DSC_3256.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" src="https://lh5.googleusercontent.com/-IlXsGoe1XAo/TzHddsp1K1I/AAAAAAAABBI/Z-PNfwC5c88/s640/DSC_3256.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>One of my favorite recipes that Kathryn has ever made for me. She first introduced me and this chili when I was just a couple of days home from the hospital with my first baby almost eight years ago. It has been a staple in our home ever since. We love it. It is easy, delicious, and has won chili cookoff contests.<br />
<br />
Start by cooking your chicken. The recipe suggests sauteing cubed chicken breasts in 1 tsp olive oil until just cooked through or starting to turn golden brown. I prefer to cook my chicken breasts in my pressure cooker with some green salsa over them. The chicken shreds and has a wonderful flavor this way. Either way, cook your chicken, and set it aside.<br />
<br />
<a href="https://lh3.googleusercontent.com/-bGWNohT-fBg/Ty_b4ECDLLI/AAAAAAAAA7g/RjvZTt5NROA/s575/DSC_3050.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="523" src="https://lh3.googleusercontent.com/-bGWNohT-fBg/Ty_b4ECDLLI/AAAAAAAAA7g/RjvZTt5NROA/s640/DSC_3050.JPG" style="display: block; height: 470px; margin: 0px auto 10px; text-align: center; width: 575px;" width="640" /></a>The next job is preparing the tomatillos. An excellent task for tiny hands. My 22 month old loves peeling tomatillos. I always make a triple batch, so it takes awhile. Give those kiddos a job, I say. They need to be husked, washed, and chopped.<br />
<br />
<a href="https://lh5.googleusercontent.com/-PWj7QoiT2Xc/Ty_b4sXb3UI/AAAAAAAAA7o/hwXw6BzGTi0/s470/DSC_3051.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" src="https://lh5.googleusercontent.com/-PWj7QoiT2Xc/Ty_b4sXb3UI/AAAAAAAAA7o/hwXw6BzGTi0/s640/DSC_3051.JPG" style="display: block; height: 470px; margin: 0px auto 10px; text-align: center; width: 315px;" width="428" /></a><br />
<a href="https://lh3.googleusercontent.com/-vrSSluAs2tw/Ty_b9X3iXRI/AAAAAAAAA7w/pzyTmFcLfwU/s702/DSC_3053.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" src="https://lh3.googleusercontent.com/-vrSSluAs2tw/Ty_b9X3iXRI/AAAAAAAAA7w/pzyTmFcLfwU/s640/DSC_3053.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>I prefer to chop the tomatillos finely, because there is less of a final texture issue for my kids. I use the magical food chopper that I got from Emergency Essentials. Best $16.95 I ever spent. Takes a couple of minutes to dice these all beautifully.<br />
<br />
<a href="https://lh6.googleusercontent.com/-5pV7X-EcMIM/Ty_cAIFGlTI/AAAAAAAAA8E/dtxh0VS6UEk/s702/DSC_3055.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" src="https://lh6.googleusercontent.com/-5pV7X-EcMIM/Ty_cAIFGlTI/AAAAAAAAA8E/dtxh0VS6UEk/s640/DSC_3055.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Next finely dice your onions. I used purple this time, because it's what I had on hand. It tasted wonderful in the finished chili.<br />
<br />
<a href="https://lh6.googleusercontent.com/-I4kKo9EK_Gk/Ty_b_86jhJI/AAAAAAAAA78/8DHeqMqv02s/s702/DSC_3054.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" src="https://lh6.googleusercontent.com/-I4kKo9EK_Gk/Ty_b_86jhJI/AAAAAAAAA78/8DHeqMqv02s/s640/DSC_3054.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Cook onion, tomatillos, jalapenos and garlic in 1 T olive oil. Cook on high for about 5 minutes, until they release their juices. Then add spices, and chicken broth. Bring to a boil, then reduce heat and simmer for thirty minutes.<br />
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Add beans, corn, cilantro, lime juice, remaining spices, and chicken. Mix cornstarch with water and pour into simmering chili to thicken.<br />
<br />
<a href="https://lh5.googleusercontent.com/-YBEAyrZJC5g/Ty_cDJrpnrI/AAAAAAAAA8U/TOh_0vCafGc/s702/DSC_3057.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" src="https://lh5.googleusercontent.com/-YBEAyrZJC5g/Ty_cDJrpnrI/AAAAAAAAA8U/TOh_0vCafGc/s640/DSC_3057.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Serve with sour cream and shredded cheese and tortilla strips or chips.<br />
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<a href="https://lh6.googleusercontent.com/-vz-NVdhTpEc/TzHdblTKXWI/AAAAAAAABAo/isS0tikLFpM/s702/DSC_3253.JPG"><img alt="" border="0" height="428" src="https://lh6.googleusercontent.com/-vz-NVdhTpEc/TzHdblTKXWI/AAAAAAAABAo/isS0tikLFpM/s640/DSC_3253.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a> <br />
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 10pt;">Cut-and-Paste Recipe</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 10pt;">Chicken Tortilla Soup</span></div>
<div class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "; font-size: 10pt;">(Adapted from the Low-fat Living Cookbook by Leslie L. Cooper)</span></b></div>
1 teaspoon + 1 Tbsp olive oil <br />
1 lb boneless skinless chicken breast, cubed <br />
1 onion, chopped <br />
10 tomatillos, husked and chopped <br />
1-2 jalapeno peppers, seeded and chopped <br />
6 cloves garlic, minced <br />
2 tsps chili powder <br />
1 tsp dried oregano <br />
1 tsp sugar <br />
Salt<br />
3 cups chicken broth or vegetable broth<br />
2 cans (15oz each) pinto beans, rinsed and drained =3 C (Sometimes I use a mixture of pinto, black, and great northern beans.<br />
1 1/2 cup corn kernels (1 can)<br />
1/3 large bunch chopped fresh cilantro<br />
1 Tbsp lime juice<br />
Ground black pepper<br />
1 Tbsp cornstarch<br />
1 Tbsp water<br />
1 tsp ground cumin<br />
<br />
Start by cooking the chicken. Either sauté until just cooked through and starting to brown in 1 tsp olive oil, or cook in pressure cooker or slow cooker with green salsa over top. I prefer the second method. Set chicken aside.<br />
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Cook onion, tomatillos, jalapenos and garlic in 1 T olive oil. Cook on high for about 5 minutes, until they release their juices. Then add spices, and chicken broth. Bring to a boil, then reduce heat and simmer for thirty minutes.<br />
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Add beans, corn, cilantro, lime juice, remaining spices, and chicken. Mix cornstarch with water and pour into simmering chili to thicken.<br />
<br />
Serve with sour cream and shredded cheese and tortilla strips or chips.Heatherhttp://www.blogger.com/profile/17937373308548130602noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-63136782081057788542012-02-17T17:13:00.000-08:002012-10-04T15:22:52.793-07:00Kim Pop: Korean Sushi Magic<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-MU1f4hSxTM4/TzHd2kc3jMI/AAAAAAAABE0/fsSBNm25Hpc/s702/DSC_3320.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="428" src="https://lh3.googleusercontent.com/-MU1f4hSxTM4/TzHd2kc3jMI/AAAAAAAABE0/fsSBNm25Hpc/s640/DSC_3320.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a></div>
My Korean sister-in-law has introduced so much magic into our lives. But nothing more divine than Kim Pop. You can experiment with the fillings for these sushi rolls. Depending on my mood, I've added avocado, shrimp, imitation crab, salmon, and many other fillings. Below is exactly the way Hyun Joo first made the kim pop when I decided I must know how to make it for myself... oh... with avocado added.<br />
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If only I could avoid messing with recipes...<br />
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Start by getting some Japanese style roasted seaweed sheets and your bamboo roller. If you don't have a roller, you can technically just use a tea towel, but it's easier to get a nice tight roll if you use the roller, available from any Asian market, and probably from any world market or kitchen specialty store.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh4.googleusercontent.com/-5I_jah82D9U/TzHdxE2evgI/AAAAAAAABDw/BEad5XR7sTI/s702/DSC_3301.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="428" src="https://lh4.googleusercontent.com/-5I_jah82D9U/TzHdxE2evgI/AAAAAAAABDw/BEad5XR7sTI/s640/DSC_3301.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a></div>
Next, you need to prepare the fillings. I start with the sticky rice, since it takes the longest to prepare. The perfect method for making sticky rice, according to Hyun Joo's directions, is as follows.<br />
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Put some rice (Calrose is what I use, or you can try a sushi rice) in a rice cooker. I usually add around 3-4 Cups. Soak the rice for about an hour. After you're done soaking the rice, drain off the water, and rinse three or four times until the water runs clear. Then add water to the pan of the rice cooker until it's about 1-2 inches above the rice. I know, this sounds crazy. Place your hand into the bowl of the rice cooker, and put your hand flat on the rice. The water should come up to your knuckles. Inexact? Maybe... but it works.<br />
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I've never failed with the hand-measuring technique. You could also make your sticky rice with some more exact directions from a package or research online... But try the Korean method sometime. I love it.<br />
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When the rice is finished, drizzle about 1-2 T of sesame oil over the top, and sprinkle lightly with salt, and mix the rice up. This will lightly season the rice.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh5.googleusercontent.com/-vYX_SJeSf3c/TzHdxeoefGI/AAAAAAAABEA/_iPUrrVi6ng/s702/DSC_3305.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="428" src="https://lh5.googleusercontent.com/-vYX_SJeSf3c/TzHdxeoefGI/AAAAAAAABEA/_iPUrrVi6ng/s640/DSC_3305.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a></div>
Next, prepare the other fillings.<br />
<br />
Marinated cucumbers:<br />
Slice a cucumber into halves lengthwise. Scoop out the seeds, and discard.<br />
<br />
<a href="https://lh6.googleusercontent.com/-U8LVuOm790c/TzHdt17FE5I/AAAAAAAABDI/Zqj3BPVdvSI/s516/DSC_3299.JPG"><img alt="" border="0" height="582" src="https://lh6.googleusercontent.com/-U8LVuOm790c/TzHdt17FE5I/AAAAAAAABDI/Zqj3BPVdvSI/s640/DSC_3299.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Then slice the cucumbers lengthwise into strips. About six strips per half cucumber. Mix marinade out of 1/2 C soy sauce, 1/2 C white vinegar, 2 T sugar, and marinate them in this sauce until you're ready to roll your kim pop.<br />
<br />
<a href="https://lh5.googleusercontent.com/-w6-7GkK0uFk/TzHdun0VGoI/AAAAAAAABDU/voZ5aFrd4D0/s652/DSC_3300.JPG"><img alt="" border="0" height="461" src="https://lh5.googleusercontent.com/-w6-7GkK0uFk/TzHdun0VGoI/AAAAAAAABDU/voZ5aFrd4D0/s640/DSC_3300.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Sautéed spinach with garlic:<br />
<br />
Sauté 2-3 C fresh spinach— preferably, or frozen if that's what you have, with 2 T olive oil and 1 heaping T minced garlic. Frozen spinach is what I had on hand, as you can see from my photo, and it turned out just wonderfully. If you use frozen, you should still use the whole leaf kind, not chopped. It's better for laying out in your sushi roll.<br />
<br />
<a href="https://lh5.googleusercontent.com/-8MD2c2KFDg8/TzHdt5l8-bI/AAAAAAAABDE/23TW3i7-eRY/s702/DSC_3291.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" src="https://lh5.googleusercontent.com/-8MD2c2KFDg8/TzHdt5l8-bI/AAAAAAAABDE/23TW3i7-eRY/s640/DSC_3291.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Sauté until spinach leaves are soft and bubbling. Set aside to cool.<br />
<br />
<img alt="" border="0" height="428" src="https://lh3.googleusercontent.com/-Cqo7us_s-vk/TzHdtQeYM4I/AAAAAAAABC8/vm_9prRkf1M/s640/DSC_3297.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" />Egg strips. You can use the egg, or replace with another protein. I've seen my sister in law use hot dogs. Honest, I swear. I am not a fan of this substitution. I have used shrimp, crab, imitation crab, salmon, and ham. The egg is the original thing I learned to do, so that's what I used this time.<br />
<br />
Mix two eggs up in a bowl, and pour into a hot skillet. Cook like an omelet, flipping to cook both sides, and then remove from the pan, and cut into thin strips with a pizza cutter or kitchen shears.<br />
<br />
<a href="https://lh5.googleusercontent.com/-T3yt-rHHjhA/TzHdwRlGtXI/AAAAAAAABDk/twpUoQGVaGc/s615/DSC_3302.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="489" src="https://lh5.googleusercontent.com/-T3yt-rHHjhA/TzHdwRlGtXI/AAAAAAAABDk/twpUoQGVaGc/s640/DSC_3302.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<a href="https://lh3.googleusercontent.com/-c0cedhdZENo/TzHdwCzhqoI/AAAAAAAABDc/dL5a_z6SJgA/s702/DSC_3303.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" src="https://lh3.googleusercontent.com/-c0cedhdZENo/TzHdwCzhqoI/AAAAAAAABDc/dL5a_z6SJgA/s640/DSC_3303.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Next shred carrots: approximately 1-2 cups. Sauté the carrots in a frying pan with a little salt, pepper, and olive oil. Drizzle just a little sesame oil over the carrots for flavor, and set aside.<br />
<br />
Avocado: Slice into thin strips.<br />
<br />
When you're ready to make your sushi rolls, set up a workstation with all the ingredients, and place your bamboo roller over top of a tea towel. <a href="https://lh5.googleusercontent.com/-vYX_SJeSf3c/TzHdxeoefGI/AAAAAAAABEA/_iPUrrVi6ng/s702/DSC_3305.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a><br />
<a href="https://lh6.googleusercontent.com/-GH_aCKcA-24/TzHdyPLUQvI/AAAAAAAABD8/D7xWvqPBV4Q/s470/DSC_3308.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" src="https://lh6.googleusercontent.com/-GH_aCKcA-24/TzHdyPLUQvI/AAAAAAAABD8/D7xWvqPBV4Q/s640/DSC_3308.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="525" /></a>Lay a sheet of seaweed on the bamboo roller, and cover the entire surface with a thin layer of sushi rice.<br />
<br />
Then lay your fillings at the near end as pictured below.<br />
<br />
<a href="https://lh3.googleusercontent.com/-wFwvRvGCjNc/TzHdy7-CXPI/AAAAAAAABEI/RWV46amwTq8/s806/DSC_3309.JPG"><img alt="" border="0" height="373" src="https://lh3.googleusercontent.com/-wFwvRvGCjNc/TzHdy7-CXPI/AAAAAAAABEI/RWV46amwTq8/s640/DSC_3309.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Roll up the sushi roll as tightly as you can.<br />
<br />
<a href="https://lh3.googleusercontent.com/-qZI6aDmD2gQ/TzHd0SRUViI/AAAAAAAABEc/Q2BgZWG5ZEg/s678/DSC_3311.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="443" src="https://lh3.googleusercontent.com/-qZI6aDmD2gQ/TzHd0SRUViI/AAAAAAAABEc/Q2BgZWG5ZEg/s640/DSC_3311.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<a href="https://lh3.googleusercontent.com/-wFwvRvGCjNc/TzHdy7-CXPI/AAAAAAAABEI/RWV46amwTq8/s806/DSC_3309.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a>
<a href="https://lh5.googleusercontent.com/-USlnSG-rQM0/TzHdzZeG3iI/AAAAAAAABEU/xhglZtYlbIs/s470/DSC_3312.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" src="https://lh5.googleusercontent.com/-USlnSG-rQM0/TzHdzZeG3iI/AAAAAAAABEU/xhglZtYlbIs/s640/DSC_3312.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="428" /></a>Then roll it up in the bamboo roller, as tightly as you can.<br />
<br />
<a href="https://lh4.googleusercontent.com/-jTUtz0LlGUQ/TzHd0TXJ_dI/AAAAAAAABEg/fjK_M9OrpkU/s702/DSC_3313.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" src="https://lh4.googleusercontent.com/-jTUtz0LlGUQ/TzHd0TXJ_dI/AAAAAAAABEg/fjK_M9OrpkU/s640/DSC_3313.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>roll the tube back and forth, compressing as much as possible.<br />
<br />
<a href="https://lh3.googleusercontent.com/-B-biJz1elC0/TzHd1HVBJaI/AAAAAAAABEs/Z1okdOmxTfY/s702/DSC_3315.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" src="https://lh3.googleusercontent.com/-B-biJz1elC0/TzHd1HVBJaI/AAAAAAAABEs/Z1okdOmxTfY/s640/DSC_3315.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Slice the roll with a good knife. I always eat the ends as I'm making my sushi rolls, because they are not very pretty, and don't hold together well. By dinner time, unfortunately, I'm usually full.<br />
<br />
<a href="https://lh6.googleusercontent.com/-AxZYXBWDXGA/TzHd3DkI-RI/AAAAAAAABE8/0C_kSGs_M1A/s757/DSC_3317.JPG"><img alt="" border="0" height="397" src="https://lh6.googleusercontent.com/-AxZYXBWDXGA/TzHd3DkI-RI/AAAAAAAABE8/0C_kSGs_M1A/s640/DSC_3317.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Arrange beautifully on a plate. Serve with the leftover cucumber marinade as dipping sauce. Add wasabi as desired. DELICIOUS.<br />
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<a href="https://lh5.googleusercontent.com/-lpmmw4lerfs/TzHd3D9Ti0I/AAAAAAAABFA/5UlkoSg71i0/s543/DSC_3319.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="553" src="https://lh5.googleusercontent.com/-lpmmw4lerfs/TzHd3D9Ti0I/AAAAAAAABFA/5UlkoSg71i0/s640/DSC_3319.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><a href="https://lh6.googleusercontent.com/-zaye-4GuKUU/TzHd3sfmxhI/AAAAAAAABFM/ux85zF3hFew/s644/DSC_3322.JPG"><img alt="" border="0" height="467" src="https://lh6.googleusercontent.com/-zaye-4GuKUU/TzHd3sfmxhI/AAAAAAAABFM/ux85zF3hFew/s640/DSC_3322.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<div style="text-align: center;">
Ingredients List<br />
<div style="text-align: left;">
<br />
Sushi rice, or Calrose rice</div>
</div>
fresh spinach<br />
minced garlic<br />
olive oil<br />
sesame oil<br />
salt and pepper<br />
eggs or other protein (ham, shrimp, salmon, crab)<br />
cucumbers<br />
soy sauce<br />
white vinegar<br />
sugar<br />
carrots<br />
avocados<br />
roasted seaweed sheetsHeatherhttp://www.blogger.com/profile/17937373308548130602noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-84035220363406888572012-02-04T23:56:00.000-08:002012-10-04T15:17:57.585-07:00Balsamic Bruschetta with a Valentine's Day Twist<a href="http://www.flickr.com/photos/15955706@N00/6821413573/" title="fruit-salad11 by katyounges, on Flickr"><img alt="fruit-salad11" height="423" src="http://farm8.staticflickr.com/7008/6821413573_6aafc70552.jpg" width="640" /></a><br />
I’m always looking for good ways to serve vegetables and fruits. My kids and, frankly, I get tired of eating carrot sticks or steamed broccoli, apple slices or oranges. One of my favorites recently is bruschetta. It’s packed with tomatoes and fresh herbs and it’s a lot more appealing than handing your kids a tomato and telling them to chow down.<br />
<a href="http://www.flickr.com/photos/15955706@N00/6821416909/" title="fruit-salad20 by katyounges, on Flickr"><img alt="fruit-salad20" height="423" src="http://farm8.staticflickr.com/7014/6821416909_7f563bb104.jpg" width="640" /></a><br />
I like to think of bruschetta as pico de gallo’s long lost Italian cousin. Get rid of the onions and peppers and exchange basil for cilantro and you’re set. My current favorite bruschetta recipe is below. It’s made with balsamic vinegar and tastes great on a sliced baguette or with pita chips.<br />
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My kids eat it willingly, if not enthusiastically, and it was a big hit when I made it for book club a while back. <br />
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Dice your Roma tomatoes finely. This tastes best if they’re deep red, fully ripe. These were not quite ready.<br />
<a href="http://www.flickr.com/photos/15955706@N00/6821414859/" title="fruit-salad14 by katyounges, on Flickr"><img alt="fruit-salad14" height="422" src="http://farm8.staticflickr.com/7174/6821414859_a40f377809.jpg" width="640" /></a><br />
Remove the basil leaves from the stems and chop your fresh basil to about this consistency, maybe a little finer. <br />
<a href="http://www.flickr.com/photos/15955706@N00/6821414069/" title="fruit-salad-12 by katyounges, on Flickr"><img alt="fruit-salad-12" height="422" src="http://farm8.staticflickr.com/7171/6821414069_1e17963d74.jpg" width="640" /></a><br />
Please never use dried basil for bruschetta. If you don't have fresh basil and you’re in a pinch, make something else. The taste of fresh basil is really the heart of this recipe.<br />
<a href="http://www.flickr.com/photos/15955706@N00/6821414541/" title="fruit-salad13 by katyounges, on Flickr"><img alt="fruit-salad13" height="422" src="http://farm8.staticflickr.com/7031/6821414541_dabd4d83bc.jpg" width="640" /></a><br />
A thought on basil - If you can, buy living basil. During the summer months you can get really great healthy plants at Trader Joe's, Whole Foods or your local farmers' market that will grow and give you more than your money's worth of basil, fresh whenever you want it. Just be sure to snip off the ends at the first sign of flower growth. Once basil goes to seed, it becomes bitter. This month I found a sort of weak-sauce plant at Safeway that's been doing okay on my window sill. The next best thing is one of those big tubs available at most grocery stores near the packaged spinach. It may seem like a lot, but you can always use any extra basil chopped up in a salad to give it a boost and the price you pay for those tiny little fresh herb packs is ridiculous.<br />
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Grate your parmesan. Buying a brick and grating it is best. Buying real parmesan pre-shredded is okay. If you were to use Kraft parmesan in the green tube with no fillers, it would probably be edible. Add the parmesan to the bowl.<br />
<a href="http://www.flickr.com/photos/15955706@N00/6821416499/" title="fruit-salad19 by katyounges, on Flickr"><img alt="fruit-salad19" height="422" src="http://farm8.staticflickr.com/7157/6821416499_38564836ef.jpg" width="640" /></a><br />
Next add your 2 cloves of diced garlic. I’m lazy when it comes to garlic and, although I know fresh is best, I usually settle for a teaspoon of the jarred pre-diced garlic from Costco.<br />
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Mix those up and then drizzle the liquids over top and sprinkle on some salt and pepper. Stir.<br />
<br />
For some Valentine’s Day fun, I seeded and sliced red bell peppers and put them around the platter in the shape of a heart and then filled the heart with bruschetta. <br />
<a href="http://www.flickr.com/photos/15955706@N00/6821416209/" title="fruit-salad18 by katyounges, on Flickr"><img alt="fruit-salad18" height="422" src="http://farm8.staticflickr.com/7166/6821416209_5578084d87.jpg" width="640" /></a><a href="http://www.flickr.com/photos/15955706@N00/6821415437/" title="fruit-salad16 by katyounges, on Flickr"><img alt="fruit-salad16" height="422" src="http://farm8.staticflickr.com/7155/6821415437_fc720d15e5.jpg" width="640" /></a><a href="http://www.flickr.com/photos/15955706@N00/6821415869/" title="fruit-salad17 by katyounges, on Flickr"><img alt="fruit-salad17" height="422" src="http://farm8.staticflickr.com/7141/6821415869_f609510ce1.jpg" width="640" /></a><a href="http://www.flickr.com/photos/15955706@N00/6821415159/" title="fruit-salad15 by katyounges, on Flickr"><img alt="fruit-salad15" height="422" src="http://farm8.staticflickr.com/7168/6821415159_b6fa535ab2.jpg" width="640" /></a><br />
It’s a cute idea but in order to make it work without leaking all over the place, you need to completely drain any of the bruschetta that’s not on the plate in the middle or face the consequences of a leaky heart.<br />
<a href="http://www.flickr.com/photos/15955706@N00/6821413161/" title="fruit-salad10 by katyounges, on Flickr"><img alt="fruit-salad10" height="422" src="http://farm8.staticflickr.com/7152/6821413161_2ee44f8d81.jpg" width="640" /></a><br />
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<br />
<div style="text-align: center;">
Cut-and-Paste Recipe<br />
<br />
Balsamic Bruschetta</div>
8 Roma tomatoes<br />
1/3 cup chopped fresh basil <br />
¼ cup shredded parmesan cheese<br />
2 cloves minced garlic<br />
1 T balsamic vinegar<br />
1 tsp olive oil<br />
¼ tsp salt<br />
dash or two of ground black pepper<br />
French bread, baguette, or pita chips<br />
<br />
Place the diced tomatoes, fresh basil, parmesan cheese and garlic in a bowl. Stir gently to combine. Drizzle with vinegar and olive oil and sprinkle with salt and pepper. Stir once more to combine. Spoon generously onto sliced French bread or scoop up salsa-style with pita chips.Kathryn Thompsonhttp://www.blogger.com/profile/08325289586799715067noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-22967956753338557622012-02-02T22:12:00.000-08:002012-10-04T15:19:13.853-07:00Steel-Cut Oats - Crockpot Instructions<a href="http://www.flickr.com/photos/15955706@N00/6810525551/" title="oats2 by katyounges, on Flickr"><img alt="oats2" height="423" src="http://farm8.staticflickr.com/7034/6810525551_8ff4ecccd3.jpg" width="640" /></a><br />
I first discovered steel-cut oats a few years ago when Dan and I spent a weekend away at the Salish Lodge in Snoqualmie, Washington. Our breakfast there was amazing, full of flakey pastries, fresh fruit, perfect fried potatoes, and eggs, but when we were done eating, I couldn’t stop thinking about the oatmeal. The texture. The deliciousness.<br />
<br />
Steel-cut oats are whole oat groats that have been cut into pieces. Because they are minimally processed, they retain more of their nutritive value than rolled oats and when cooked into oatmeal, they are amazing.<br />
<br />
You can get the best price on them when you buy them in bulk. Most grocery stores that sell bulk grains will have them and if all else fails, you can buy a bag of Bob’s Red Mill steel-cut oats at an inflated price. Here is what they look like:<br />
<a href="http://www.flickr.com/photos/15955706@N00/6810526793/" title="oats5 by katyounges, on Flickr"><img alt="oats5" height="423" src="http://farm8.staticflickr.com/7028/6810526793_a4e67af0f4.jpg" width="640" /></a><br />
Cooking them is simple but it does take quite a while on the stovetop so I’ve recently started cooking mine overnight in the crockpot. Waking up to a hot breakfast, already prepared, is one of my favorite things, right under getting a great foot massage and sunshine.<br />
<a href="http://www.flickr.com/photos/15955706@N00/6810527329/" title="oats6 by katyounges, on Flickr"><img alt="oats6" height="423" src="http://farm8.staticflickr.com/7016/6810527329_819a3feb4c.jpg" width="640" /></a><br />
Start by measuring two cups of steel-cut oats into your crockpot.<br />
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Next, add a teaspoon each of cinnamon and salt and stir to combine. I like to add the dry ingredients before adding the water because then you have less chance of the cinnamon clumping up and over-flavoring one area of the oatmeal.<br />
<a href="http://www.flickr.com/photos/15955706@N00/6810527827/" title="oats7 by katyounges, on Flickr"><img alt="oats7" height="423" src="http://farm8.staticflickr.com/7168/6810527827_347dd2aa18.jpg" width="640" /></a><br />
Then, you pour in your six cups of water and add a pat of butter, about two Tablespoons. A little of the cinnamon will float to the top but that’s okay. It should look something like this:<br />
<a href="http://www.flickr.com/photos/15955706@N00/6810526261/" title="oats4 by katyounges, on Flickr"><img alt="oats4" height="423" src="http://farm8.staticflickr.com/7009/6810526261_94216f5583.jpg" width="640" /></a><br />
Turn your slow cooker to low, cover and let it cook overnight. Eight hours is plenty but it can go longer if you need it to. In the morning, give the whole thing a good stir and serve with your favorite toppings. Personally I feel better when I load up on fruits and vegetables and limit my grains so I like to start with a cup of peaches, berries or other fruit and then stir in about half a cup of the oats.<br />
<a href="http://www.flickr.com/photos/15955706@N00/6810525921/" title="oats3 by katyounges, on Flickr"><img alt="oats3" height="423" src="http://farm8.staticflickr.com/7022/6810525921_697b084bdc.jpg" width="640" /></a><br />
It also tastes great with a little fruit jam mixed in or topped with a sprinkling of brown sugar and raisons. This morning, Magoo made a smiley face out of dried blueberries on his and Laylee brutally drowned hers with milk. Whatever floats your boat.<br />
<a href="http://www.flickr.com/photos/15955706@N00/6810528357/" title="oats8 by katyounges, on Flickr"><img alt="oats8" height="640" src="http://farm8.staticflickr.com/7026/6810528357_243490ee05.jpg" width="423" /></a><br />
<a href="http://www.flickr.com/photos/15955706@N00/6810525189/" title="oats by katyounges, on Flickr"><img alt="oats" height="423" src="http://farm8.staticflickr.com/7022/6810525189_8be54668d1.jpg" width="640" /></a><br />
<br />
If you have leftover oats, consider using them to make Heather’s <a href="http://www.biteuponbite.com/2012/01/recycled-grain-sourdough-bread.html">recycled grain bread</a>. It’s a winner. In the cut-and-paste recipe below, I’ve also listed alternate instructions for cooking the oats on the stovetop. <br />
<div style="text-align: center;">
<br />
Cut-and-Paste Recipe</div>
<br />
<div style="text-align: center;">
Steel-Cut Oats</div>
<div style="text-align: center;">
(Makes 6-8 Servings)</div>
<br />
2 C steel-cut oats<br />
1 tsp cinnamon<br />
1 tsp salt<br />
6 C water<br />
2 T butter<br />
Fresh or dried fruit, brown sugar, or milk to taste<br />
<br />
Combine oats, cinnamon, and salt in your crock pot. Pour in water and stir. Drop in butter. Cover. Turn crockpot to low and cook for 8-10 hours. Stir before serving. Oats can be served with your choice of fresh or dried fruit, brown sugar, fruit jam, or milk.<br />
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Alternately – you can combine the ingredients on the stove top and bring to a boil over medium-high heat. Then turn the heat to low and simmer for 30 minutes or more, stirring the bottom frequently until the oats reach the desired consistency. You can also soak the oats in the water over night and then add the other ingredients and cook them on the stovetop as listed above but the cooking time should go down to between five and ten minutes.Kathryn Thompsonhttp://www.blogger.com/profile/08325289586799715067noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-91131816278884653952012-02-01T13:49:00.000-08:002012-10-04T15:26:02.885-07:00Homemade Granola Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3E2ULZcJ7SzYUutWUTf7Fa2sF5QVMq7BdNRdetlOxIePgsxTSTAnoW7VUe7MyRoqqfhzMnEjIPvojwo4NrJllkkQYSlo9f3tyenCSC8VwM2SbI8BuaQwKFqGtNeF5kVxS7K8jKOGSus/s1600/DSC_3242.JPG"><img alt="" border="0" height="453" id="BLOGGER_PHOTO_ID_5702745489782499218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3E2ULZcJ7SzYUutWUTf7Fa2sF5QVMq7BdNRdetlOxIePgsxTSTAnoW7VUe7MyRoqqfhzMnEjIPvojwo4NrJllkkQYSlo9f3tyenCSC8VwM2SbI8BuaQwKFqGtNeF5kVxS7K8jKOGSus/s640/DSC_3242.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>If you're like me, you're constantly on the hunt for a healthy snack for your kids that they will eat and enjoy. You are also concerned about the high volume of processed, high fructose corn syrup-laden snacks that are available for kids. I've had the hardest time finding a granola bar that is truly healthy.<br />
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We made these granola bars and took them on a week-long camping trip last year. They were all eaten in the course of the week, but even outside of the fridge or freezer, they lasted the week, traveled well in hiking lunches, and were filling, energy-supplying, and healthy. I love this recipe.<br />
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With a piece of fruit, these make a great after school snack, and I've even been known to use them as breakfast for myself when I'm in a hurry. They're the portable version of a bowl of oatmeal with fruit and nuts... er... if you include chocolate chips in your oatmeal, that is.</div>
These are easy, except for the one step that will possibly make you curse my name.<br />
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Just add all the ingredients to a mixing bowl. I do mine in my Bosch with the cookie paddle attachments. The photos are of a double batch, which makes two jelly roll pans.<br />
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I start with the dry ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1xqiz-PGbIny48YqGfOkUaRfoNN5sYp1jnDKTlaM0fHvPpJEIqCwwnK1nysYfS_Z7SgdTTF7yIBo7DHviYf9ZambJbArGJTr7B6ssAYLpQbs3fplIJMub71J8x4atjXFMbgxubOPCco/s1600/DSC_3214.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="572" id="BLOGGER_PHOTO_ID_5702746413176708930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1xqiz-PGbIny48YqGfOkUaRfoNN5sYp1jnDKTlaM0fHvPpJEIqCwwnK1nysYfS_Z7SgdTTF7yIBo7DHviYf9ZambJbArGJTr7B6ssAYLpQbs3fplIJMub71J8x4atjXFMbgxubOPCco/s640/DSC_3214.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>I pulse them together, and then add the wet ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVl5BTgaCvoRwctwxaDbmWq7X6R6JD3t-iQopnkFPcY6uhyphenhyphen_XIyS3MmB5WKOsYpVxoNGptA8CzojLKUQ0g3apad-3aUuV6d34N1zdmLiQpzw-1s2v0SqNarMHfvD3LYEjBxjop9elQQew/s1600/DSC_3215.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5702746329059766738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVl5BTgaCvoRwctwxaDbmWq7X6R6JD3t-iQopnkFPcY6uhyphenhyphen_XIyS3MmB5WKOsYpVxoNGptA8CzojLKUQ0g3apad-3aUuV6d34N1zdmLiQpzw-1s2v0SqNarMHfvD3LYEjBxjop9elQQew/s640/DSC_3215.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>I mix these together and do a texture check. Should be sticky and fall apart easily, like an oatmeal drop cookie.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGszT3V8AET7PHUoaDRYNSkIaHPxrz8jxABbr3HuQDGjtMzSNjFTtsAOmR3Jtu2rfnAgiSeo07MYiBSY_72J5JL73nuhAW27fHckofO5bQLxo0XhJGxzs4b7zm21nmgE9K_CTOGmN_ObY/s1600/DSC_3222.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="359" id="BLOGGER_PHOTO_ID_5702746246907318210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGszT3V8AET7PHUoaDRYNSkIaHPxrz8jxABbr3HuQDGjtMzSNjFTtsAOmR3Jtu2rfnAgiSeo07MYiBSY_72J5JL73nuhAW27fHckofO5bQLxo0XhJGxzs4b7zm21nmgE9K_CTOGmN_ObY/s640/DSC_3222.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Then I add the ingredients whose purpose is to bulk up and give texture to the granola bars. Nuts, seeds, chocolate chips, dried fruit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafl3smkAV05ERra9VZ3R5C3n4_ZClczwNRD7RuNxmRtUGhQ8G9HG2OB4Tf4a0wwLY5MBScl6tSiiHSE8kNdUbnLUtofWTLT0Hp3ur4PfyuDYZlY5fNg_vGhlY1jldb91EAT1hSKI24pU/s1600/DSC_3225.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5702746179933778738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafl3smkAV05ERra9VZ3R5C3n4_ZClczwNRD7RuNxmRtUGhQ8G9HG2OB4Tf4a0wwLY5MBScl6tSiiHSE8kNdUbnLUtofWTLT0Hp3ur4PfyuDYZlY5fNg_vGhlY1jldb91EAT1hSKI24pU/s640/DSC_3225.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Here's the part where you'll possibly want to kill me. Pressing the sticky glue-like mixture into the silpat or wax-paper-lined jelly roll pan... It takes a long time, and sticks to your fingers, even if you oil them. But it's worth it. Just be patient, already.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBTAjrwhaLfC_0C5g46pTvW_vBNug2wFaQR3gtK7hxr4TvTHZLP2PX6aalIPnX7H4ZT4T2-H0AF7b2UvunJa0hyR4KzUA7-wq0dM0t3zGa42tCdGbRR_TCgBKfV2jYOl16vf-52Hz4tU/s1600/DSC_3229.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="547" id="BLOGGER_PHOTO_ID_5702746053706229762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBTAjrwhaLfC_0C5g46pTvW_vBNug2wFaQR3gtK7hxr4TvTHZLP2PX6aalIPnX7H4ZT4T2-H0AF7b2UvunJa0hyR4KzUA7-wq0dM0t3zGa42tCdGbRR_TCgBKfV2jYOl16vf-52Hz4tU/s640/DSC_3229.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Bake in 350 degree oven for approximately 20 minutes. The top should no longer feel sticky to the touch, and the edges should just barely be starting to turn golden brown.<br />
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Then turn out immediately onto a cutting board, or other pizza-cutter friendly surface.<br />
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Here's where the silicone baking mat comes in handy. Look how cleanly it peels away from the bars.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbgk80oRLm6DnSNy4mVuohyphenhyphenBVJgH2_0kcypWIQHaqSlz8-LgjCn_gU4JItrBDyXPBJqfjvaEnBaJcwnbY4Pr8fHklQw5olivy3nG5fc5A5ohfwdNepUk6Sx8T0QyQGde2lxd4lGVrtoDQ/s1600/DSC_3232.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5702745923519787186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbgk80oRLm6DnSNy4mVuohyphenhyphenBVJgH2_0kcypWIQHaqSlz8-LgjCn_gU4JItrBDyXPBJqfjvaEnBaJcwnbY4Pr8fHklQw5olivy3nG5fc5A5ohfwdNepUk6Sx8T0QyQGde2lxd4lGVrtoDQ/s640/DSC_3232.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>While the bars are still warm and supple, cut them into bars with a pizza cutter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOBV9bUE_GtSlKdT-i7Ee0dnuq9Xsh0e_gs81HQXcudyYm2Rbvcuuvo5_AqjFvD68_kLkYt3ZCu0d78Brw1uw_hvBolEHRRrOQTlUHtiJ4iril3GJBnYQCYrcCleQvQIWyTfKyTfk9jk/s1600/DSC_3233.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="382" id="BLOGGER_PHOTO_ID_5702745824377201250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOBV9bUE_GtSlKdT-i7Ee0dnuq9Xsh0e_gs81HQXcudyYm2Rbvcuuvo5_AqjFvD68_kLkYt3ZCu0d78Brw1uw_hvBolEHRRrOQTlUHtiJ4iril3GJBnYQCYrcCleQvQIWyTfKyTfk9jk/s640/DSC_3233.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>I personally like to cut the bars 7 by 4, making 28 bars, but cut them however you like.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQnqo-03Cx8AgdTLXP5gnXq8o74KBwsJsPCnIUcfFf4iEoEok0CBOODC3-_9GG9_xkzjwf80bZKJeZkjXG6QQd2iudKExlKNRvwKt9QynAKGceQ1RA2c0j7LlNQQJ939EreWvVJs5DeU/s1600/DSC_3240.JPG"><img alt="" border="0" height="478" id="BLOGGER_PHOTO_ID_5702745575632277202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQnqo-03Cx8AgdTLXP5gnXq8o74KBwsJsPCnIUcfFf4iEoEok0CBOODC3-_9GG9_xkzjwf80bZKJeZkjXG6QQd2iudKExlKNRvwKt9QynAKGceQ1RA2c0j7LlNQQJ939EreWvVJs5DeU/s640/DSC_3240.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNU-YrRW9Mtsol_qovXQQl5jyvmlqJ8FSM8HGjLsux7KIxqzBhwDu49GNfdHUUxWmFfpVCKKM3PmBd3wJIjk1ry0eTWQG3KPz6uq5C2pA4G5dTzEvBGDWQ9EnFsc2k6dDII_OXg3iSI40/s1600/DSC_3239.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="328" id="BLOGGER_PHOTO_ID_5702745666996905074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNU-YrRW9Mtsol_qovXQQl5jyvmlqJ8FSM8HGjLsux7KIxqzBhwDu49GNfdHUUxWmFfpVCKKM3PmBd3wJIjk1ry0eTWQG3KPz6uq5C2pA4G5dTzEvBGDWQ9EnFsc2k6dDII_OXg3iSI40/s640/DSC_3239.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>I put them into my rectangular plastic container, and store them in the freezer to keep them at their freshest until they're needed. My toddler has already eaten two since I made them an hour ago. I find it helpful to refer to them as cookies... it helps her to love them more.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3E2ULZcJ7SzYUutWUTf7Fa2sF5QVMq7BdNRdetlOxIePgsxTSTAnoW7VUe7MyRoqqfhzMnEjIPvojwo4NrJllkkQYSlo9f3tyenCSC8VwM2SbI8BuaQwKFqGtNeF5kVxS7K8jKOGSus/s1600/DSC_3242.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br />
</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQ2Q2zzowSJSTZFu-z7scdTuaMdhD7L8kpJkUuhdaFAkPUnYBmiFuW65q_yiozber9nK6VGkGxYRww3WksFClB7RDc1WlYG2IinpgT0ZKNH5dUukO3wqSUVOsQfcZ73NjZmnUxZlMHYI/s1600/DSC_3243.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="361" id="BLOGGER_PHOTO_ID_5702745419161089186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQ2Q2zzowSJSTZFu-z7scdTuaMdhD7L8kpJkUuhdaFAkPUnYBmiFuW65q_yiozber9nK6VGkGxYRww3WksFClB7RDc1WlYG2IinpgT0ZKNH5dUukO3wqSUVOsQfcZ73NjZmnUxZlMHYI/s640/DSC_3243.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
Enjoy<br />
<div class="MsoNormal" style="text-align: center;">
Cut-and-Paste Recipe</div>
<div style="text-align: center;">
Healthy Granola Bars<br />
(makes 28 bars, 1 jelly roll pan)</div>
3 C rolled oats<br />
1.5 tsp cinnamon<br />
1.5 C whole wheat flour<br />
1/2 C flax meal (If you have a good blender, you can grind your own from flax seeds.)<br />
1/3 C honey<br />
1/3 C brown sugar<br />
3 eggs<br />
1/2 C applesauce<br />
1 T vanilla<br />
1/2 C each of dried cranberries or raisins, diced or sliced almonds, sunflower seeds, choc. chips<br />
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Mix all ingredients together. I start with the dry ingredients, then add the wet ones. I end with the chocolate chips, nuts, seeds, and dried fruit.<br />
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Line a jelly roll pan with waxed paper or a silicone baking mat, sprayed with cooking spray.<br />
Press batter into pan. Bake 20 minutes at 350 degrees.<br />
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Turn out onto a cutting board. Cut into bars with a pizza cutter. Store in freezer until needed.Heatherhttp://www.blogger.com/profile/17937373308548130602noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-3099394610520061712012-01-28T10:26:00.000-08:002012-10-04T15:31:16.759-07:00Recycled Grain Sourdough Bread<span style="font-size: 100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcL2wIUc-spbQpy9XzuYJO_bnYQZhBg_rTkVWOQ2YfFvFofEf3p53ieZe9KuS0dVhJkbJx_WDQfekZvSABWuFvK46vC2uXdnCbcCXQCcrFU21nswCmhOH0ZvV-jZYqHd-z-h6cu1SgB4/s1600/DSC_2641.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: georgia;"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5702753031118349346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcL2wIUc-spbQpy9XzuYJO_bnYQZhBg_rTkVWOQ2YfFvFofEf3p53ieZe9KuS0dVhJkbJx_WDQfekZvSABWuFvK46vC2uXdnCbcCXQCcrFU21nswCmhOH0ZvV-jZYqHd-z-h6cu1SgB4/s640/DSC_2641.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a></span><span style="font-size: 100%;"><span style="font-family: georgia;">This recipe is one I got from my sister, Kathryn. It is adapted from Cynthia Lair's amazing Book: </span><a href="http://www.amazon.com/Feeding-Whole-Family-Recipes-Children/dp/0966034619" style="font-family: georgia;">Feeding the Whole Family</a><span style="font-family: georgia;">.</span> <span style="font-family: georgia;">This is some of the most delicious whole grain bread I have EVER eaten. The texture is smooth and wonderful. Just dense enough to make gorgeous sandwich and toast bread. Not too difficult to make at all.</span> <span style="font-family: georgia;">Best of all, it uses up leftovers you may have of cooked whole grains. I personally use quinoa almost all of the time, but you can use leftover cooked oatmeal, steel cut oats, brown rice... the possibilities are endless.<br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmyyBaVkCUtlK4begOxdx6vXwgS9xGsvMyEz3LTHDOlZpFFeiSw-AhMHcF6gEtLVA-UPIwk4K_gx7YergVsCp474Ncl7XuPCMcWDn8eqOcwCWwt1XD77I0ehyWv3RJMdv8prQCVBzh_s/s1600/DSC_3184.JPG"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5702760370076581970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmyyBaVkCUtlK4begOxdx6vXwgS9xGsvMyEz3LTHDOlZpFFeiSw-AhMHcF6gEtLVA-UPIwk4K_gx7YergVsCp474Ncl7XuPCMcWDn8eqOcwCWwt1XD77I0ehyWv3RJMdv8prQCVBzh_s/s640/DSC_3184.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><span style="font-size: 100%;"><span style="font-family: georgia;">This is a great way to avoid waste, and make healthy delicious bread.</span> <span style="font-family: georgia;">The first step is to make the sourdough starter. I prefer a milder taste to my bread, so the longest I let the sourdough start is 12 hours, although if you prefer a stronger flavor, you can let it go up to 24 hours.</span> <span style="font-family: georgia;">Put all the ingredients for the sourdough start into your blender, blend, and let sit overnight.</span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6U65zyhPvJifsLmoh6vrWPAdq0IUTF7NdOAypRuX2MTFClczIgfAySNS0-ur3Fnugj5shUiS5LvB3K61a5_B20KvkZUs6njzl1nrrKhgI7bpy_wXNhXqYVjQfWUUaTeN-bxoH5EoEYa4/s1600/DSC_3199.JPG" style="font-family: georgia;"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5702753162374159554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6U65zyhPvJifsLmoh6vrWPAdq0IUTF7NdOAypRuX2MTFClczIgfAySNS0-ur3Fnugj5shUiS5LvB3K61a5_B20KvkZUs6njzl1nrrKhgI7bpy_wXNhXqYVjQfWUUaTeN-bxoH5EoEYa4/s640/DSC_3199.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="535" /></a></span><span style="font-size: 100%;"><span style="font-family: georgia;"> I find it gets a little difficult to blend if I add the whole wheat flour into my blender as well. I like to blend everything but the flour, and then pour the mixture into my stand mixer, and mix in the flour with my bread hooks.</span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVU0gc-q9CwBk95bAkPtI5Bfw6ARivatcHaQ8rDLHboNRx1G3ow_j2LJzKIYKLsIg6BUQ8iGyz5TVF-cwdjSgkc1Zy9z73qKR7AfpRZ5tF6sHCQS3t3garA_yBaRT1_J2S6A1TnQe0Ec/s1600/DSC_3202.JPG" style="font-family: georgia;"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5702753229069782194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVU0gc-q9CwBk95bAkPtI5Bfw6ARivatcHaQ8rDLHboNRx1G3ow_j2LJzKIYKLsIg6BUQ8iGyz5TVF-cwdjSgkc1Zy9z73qKR7AfpRZ5tF6sHCQS3t3garA_yBaRT1_J2S6A1TnQe0Ec/s640/DSC_3202.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a></span><span style="font-size: 100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgiUGw3HzjmxLyoDwKY_HaXFAk4T3aJLAG4YrJlGuaTu7cVNQrXEgDelFcPGP3bjElPba5DP0wz8k1p_XhT5fkqQJn1DdyIhCi-P6DhJnbN_XuOALkhle8nIeWgWUrEpvmfdUWYClTVQ/s1600/DSC_3203.JPG" style="font-family: georgia;"><img alt="" border="0" height="457" id="BLOGGER_PHOTO_ID_5702753295986091378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgiUGw3HzjmxLyoDwKY_HaXFAk4T3aJLAG4YrJlGuaTu7cVNQrXEgDelFcPGP3bjElPba5DP0wz8k1p_XhT5fkqQJn1DdyIhCi-P6DhJnbN_XuOALkhle8nIeWgWUrEpvmfdUWYClTVQ/s640/DSC_3203.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a></span><span style="font-size: 100%;"><span style="font-family: georgia;">Then I just let the mixture sit at room texture overnight. In the morning, add the sweetener and the flour.</span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUkSZLAXbS6cRTApfNyBR22X_6mDyp2DuUoT5B2tZjnHmZZktBeq0_Gai7Ewo_UT61e_0oGmOcmbC6jcG43fSxFPBqXZVe4JO0Tt6eOOHK0DTPFNm5OBEC7z2pa_IG99P9sVkYxVLGWo/s1600/DSC_3207.JPG" style="font-family: georgia;"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5702753364919752706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUkSZLAXbS6cRTApfNyBR22X_6mDyp2DuUoT5B2tZjnHmZZktBeq0_Gai7Ewo_UT61e_0oGmOcmbC6jcG43fSxFPBqXZVe4JO0Tt6eOOHK0DTPFNm5OBEC7z2pa_IG99P9sVkYxVLGWo/s640/DSC_3207.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a></span><span style="font-size: 100%;"><span style="font-family: georgia;">Adding the flour one cup at a time while you mix helps avoid dough that is too dry. Dough should be supple and elastic by the time you're through kneading. It should not be sticking to the sides of the mixing bowl</span></span><span style="font-family: georgia; font-size: 100%;">–</span><span style="font-size: 100%;"><span style="font-family: georgia;">or to the counter or your hands, if you're kneading by hand.</span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rVCur7OtVg14p9e6BsJc9vVZyVh6hx07u9w5RakOa7pH6wGwxVHRygs_Js9YnLazR2XiqxWGve2nPobCZ9A11o-S6UwV2IO8fcz3b8Lr8izEDPElqb_BenuPirdjyxd89zzH6DVPktQ/s1600/DSC_3210.JPG" style="font-family: georgia;"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5702753463538055090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rVCur7OtVg14p9e6BsJc9vVZyVh6hx07u9w5RakOa7pH6wGwxVHRygs_Js9YnLazR2XiqxWGve2nPobCZ9A11o-S6UwV2IO8fcz3b8Lr8izEDPElqb_BenuPirdjyxd89zzH6DVPktQ/s640/DSC_3210.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="558" /></a></span><span style="font-family: georgia; font-size: 100%;">When the dough has been kneaded–about 15 minutes–drizzle a little oil over the dough, and coat the dough. Then allow to rise in a covered container for about one hour. After dough has risen, form your loaves, and set them to rise for another hour in loaf pans that have been sprayed with cooking spray. I like to make mini-loaves, in my little silicone loaf pans.</span><span style="font-size: 100%;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUbXQq3xM8G63t88EdmD4Cn0khTck2Yx14NreUrso-4pcxPVavFZ-XnHs2iORQcRZjynZJTKNpvuMcCcSHsI3i9-y0kqnpdmi4mn_hOgf8Fs0kzt1m98RUA6x8nYoGIM0nyKnpnttmA4/s1600/DSC_2645.JPG" style="font-family: georgia;"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5702753078029826930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUbXQq3xM8G63t88EdmD4Cn0khTck2Yx14NreUrso-4pcxPVavFZ-XnHs2iORQcRZjynZJTKNpvuMcCcSHsI3i9-y0kqnpdmi4mn_hOgf8Fs0kzt1m98RUA6x8nYoGIM0nyKnpnttmA4/s640/DSC_2645.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a></span><span style="font-family: georgia; font-size: 100%;">When the loaves have risen, bake for 30 minutes at 350 degrees. While bread is still warm, paint the tops of the loaves with a mixture of 2 T olive oil and 2 T water. This keeps the crust soft so my kids will eat it.<br /><br />Allow loaves to cool–if you can resist–before cutting and serving.<br /><br />Enjoy!</span><span style="font-size: 100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia18IQiYx0pipTcAG54EbOeQxttAIur9sHtsKvqMlB5iZ5zqexW2KdVYZTmsluNK8vUwGQPO2OeL8LhMRbBKePh67JE-OpO6QOo8xn3G6-iYSY6HIn6lyYdSaeHqvcQuS17lAjDFT2V9o/s1600/DSC_2663.JPG" style="font-family: georgia;"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5702756523515341506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia18IQiYx0pipTcAG54EbOeQxttAIur9sHtsKvqMlB5iZ5zqexW2KdVYZTmsluNK8vUwGQPO2OeL8LhMRbBKePh67JE-OpO6QOo8xn3G6-iYSY6HIn6lyYdSaeHqvcQuS17lAjDFT2V9o/s640/DSC_2663.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a></span><span style="font-size: 100%;"><br /></span><br />
<div style="text-align: center;">
Cut-and-Paste Recipe<br />
<br />
Recycled Grain Sourdough Bread<br />
(makes 3 large loaves, or 10 mini-loaves) </div>
<span style="font-size: 100%;"><br /></span><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]-->Sourdough Starter<br />
<br />
2 C cooked whole grains<br />
2 C water<br />
1/4 C olive oil or melted butter<br />
1 T sea salt<br />
1 T yeast<br />
1 C whole wheat flour<br />
<br />
Blend until creamy, cover, and let sit 12 - 24 hours at room temperature.<br />
<br />
Add to starter:<br />
<br />
1/4 C honey<br />
2 C whole wheat flour<br />
3-4 C flour (I find using at least 2 C white flour makes for the best texture.)<br />
<br />
Add honey, and then add flour one cup at a time while mixing in a stand mixer, or by hand. Knead dough for 15 minutes, or until the dough is supple, elastic, and not sticky. Let rise one hour. Form loaves, and let rise one more hour. Bake for 30 minutes at 350 degrees. Paint tops of loaves with a mixture of oil and water to keep crust from hardening.<br />
<br />
After 12-24 hours, add sweetener to starter and stir, add ww flour, and pulse together. Add remaining flour, when dough is less sticky, transfer to floured surface and knead . Let dough rise for 1 hour. Make loaves. Let rise 1 more hour. Add to top: 1 tsp water, 1 tsp syrup, 1 tsp butter, 1/4 tsp sea salt, brush on. Bake 45-50 mins at 350.Heatherhttp://www.blogger.com/profile/17937373308548130602noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-64078546343306856112012-01-25T10:57:00.000-08:002012-10-04T15:34:00.649-07:00Simple Stir Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIbvhOVsm1Wu_AYB7vFZFqk3gooHs2ntg10LMkYf2axixnJMk2skCAnvP79cW3IMcAo-hHfReT_56llV22GmryMNgE4DQfd1YsuPHHDiKrIm24-mqw03R35IJDkZkUEC7iZrrtckyzGQ/s1600/DSC_3136.JPG"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701648536119716018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIbvhOVsm1Wu_AYB7vFZFqk3gooHs2ntg10LMkYf2axixnJMk2skCAnvP79cW3IMcAo-hHfReT_56llV22GmryMNgE4DQfd1YsuPHHDiKrIm24-mqw03R35IJDkZkUEC7iZrrtckyzGQ/s640/DSC_3136.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
I love a simple stir fry to eat over sticky rice... or brown rice if I'm behaving myself.<br />
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I start by heating 2 T olive oil in my large skillet, and turn the heat on to medium.<br />
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Then I add 1 T minced garlic and a half a large onion, sliced into little spears.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLe3db_9Af0glzSMFpabVWZjYr9aaDZIvIB-vMxTIkRXjLOBLcR15wBytuHGaubqtrO55sfhkoKkIekK7C8CjgEXYEPnLiZoqC5JTQQkHhVcB9iwfyp8vtH-mA6tjr1aiNKRRXAh3-ANA/s1600/DSC_3130.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701648952183966882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLe3db_9Af0glzSMFpabVWZjYr9aaDZIvIB-vMxTIkRXjLOBLcR15wBytuHGaubqtrO55sfhkoKkIekK7C8CjgEXYEPnLiZoqC5JTQQkHhVcB9iwfyp8vtH-mA6tjr1aiNKRRXAh3-ANA/s640/DSC_3130.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoFqOogUudRvKyd74hzolOUpLR91HcTd-n6xuAmqTC3ufW-inhgs0wlPbHK0DkZbFArJDdgnVqa0sHGyce6UxoX9LsWjUHZO4WLOJro9GsRR0rMO-h5qpwtX_b81bANRAghjOHTdXvrI/s1600/DSC_3131.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701648884529182354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoFqOogUudRvKyd74hzolOUpLR91HcTd-n6xuAmqTC3ufW-inhgs0wlPbHK0DkZbFArJDdgnVqa0sHGyce6UxoX9LsWjUHZO4WLOJro9GsRR0rMO-h5qpwtX_b81bANRAghjOHTdXvrI/s640/DSC_3131.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Then I add 1 lb boneless skinless chicken breast sliced into thin strips. I like to use kitchen shears to slice it right into the pan, into the cooking oil, onions, and garlic.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSylOD7ETBo3_MCenlcbILAPi5pagGNdv72rlvqRu9q-ZOKDOTb1qGD6L6qU6iin1vCooFQOwA96zTJGScuCx2Nf0UO7pf1bOSeywKXLFoY0DhT28nPI8a9j6pU1cZ_JJDdhiBbBXLREk/s1600/DSC_3132.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701648817273022914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSylOD7ETBo3_MCenlcbILAPi5pagGNdv72rlvqRu9q-ZOKDOTb1qGD6L6qU6iin1vCooFQOwA96zTJGScuCx2Nf0UO7pf1bOSeywKXLFoY0DhT28nPI8a9j6pU1cZ_JJDdhiBbBXLREk/s640/DSC_3132.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Next I add 1/2 C soy sauce, and 1-2 T shredded fresh ginger. Hint: I peel my fresh ginger, and then freeze it. It shreds fine while it's frozen, and that way you never have the temptation of using powdered ginger for any Asian recipe. TRUST ME... it is not the same thing. Kathryn originally told me that... and she is right. Listen to her. Your food will taste SO much better.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEwZ9MiqtFlcHpSPigHF0_PDoHqAWeHdCqMqYgnpNX6rEMb8t3-eBOLvT-yZeBu1x-9eJYctOsUIvrnPPhkVJDX7FvnkZCS2CmX0wRx_4Zvs59A3C_27xWZ_0mpBB07ts8jQ7ykw1Oig/s1600/DSC_2776.JPG"><img alt="" border="0" height="536" id="BLOGGER_PHOTO_ID_5701649939455144098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEwZ9MiqtFlcHpSPigHF0_PDoHqAWeHdCqMqYgnpNX6rEMb8t3-eBOLvT-yZeBu1x-9eJYctOsUIvrnPPhkVJDX7FvnkZCS2CmX0wRx_4Zvs59A3C_27xWZ_0mpBB07ts8jQ7ykw1Oig/s640/DSC_2776.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
I prepare the vegetables while the chicken is cooking all the way through.<br />
<br />
When chicken is done, I begin adding vegetables and mixing them into the stir fry, starting with the vegetables that take longest to cook. Some veggies that I'd love to add, but that weren't in my fridge at the moment were: broccoli, cauliflower, bean sprouts, and mushrooms.<br />
<br />
I added: 1/2 lb baby carrots, sliced into spears by slicing them lengthwise in quarters,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQGZiJbcUldgv9lMP6RCx5aGgKf1UqTo0tBs7z4_DvzFUbLGCimZ0BEqp3hstKWC20Sj624rZcr-BeTOS2ojDL7x4hSmeT8SsSPcRAPC6oyPgTNQkuV6RcmilG2iZ25KqAHEVl7j7RJE/s1600/DSC_3133.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701648746136412578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQGZiJbcUldgv9lMP6RCx5aGgKf1UqTo0tBs7z4_DvzFUbLGCimZ0BEqp3hstKWC20Sj624rZcr-BeTOS2ojDL7x4hSmeT8SsSPcRAPC6oyPgTNQkuV6RcmilG2iZ25KqAHEVl7j7RJE/s640/DSC_3133.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>1/2 a head of green cabbage, chopped,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQnS2LRVJ19CblRCIU5aEb1USPshmLfRNrpe9xSFpGhKdiH6up6L5D5E32w4VKqu1HZHOdFLv19ReBOegJ2SQrKbhZQGWkqJjmMTNKQ9D1PiJaUQlCJYJ8L-ec9Hbcs31-3ve3MUiO48/s1600/DSC_3134.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="426" id="BLOGGER_PHOTO_ID_5701648674404886962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQnS2LRVJ19CblRCIU5aEb1USPshmLfRNrpe9xSFpGhKdiH6up6L5D5E32w4VKqu1HZHOdFLv19ReBOegJ2SQrKbhZQGWkqJjmMTNKQ9D1PiJaUQlCJYJ8L-ec9Hbcs31-3ve3MUiO48/s640/DSC_3134.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>four stalks celery, thinly sliced at an angle,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkCieg99GUQ-C-YRfCDCyE2I264a8D7NjE88OnkIVauGxnkZqxdI-Hqw88jk9SwWrPNUw40P83psoBL91uk457l5wdPrLF7dMhJGXqr09JEiJk43ahDzvznacZK4UjyjCp__s_LHrc3w/s1600/DSC_3135.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701648599125028370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkCieg99GUQ-C-YRfCDCyE2I264a8D7NjE88OnkIVauGxnkZqxdI-Hqw88jk9SwWrPNUw40P83psoBL91uk457l5wdPrLF7dMhJGXqr09JEiJk43ahDzvznacZK4UjyjCp__s_LHrc3w/s640/DSC_3135.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>and one bell pepper, sliced into thin spears.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIbvhOVsm1Wu_AYB7vFZFqk3gooHs2ntg10LMkYf2axixnJMk2skCAnvP79cW3IMcAo-hHfReT_56llV22GmryMNgE4DQfd1YsuPHHDiKrIm24-mqw03R35IJDkZkUEC7iZrrtckyzGQ/s1600/DSC_3136.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701648536119716018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIbvhOVsm1Wu_AYB7vFZFqk3gooHs2ntg10LMkYf2axixnJMk2skCAnvP79cW3IMcAo-hHfReT_56llV22GmryMNgE4DQfd1YsuPHHDiKrIm24-mqw03R35IJDkZkUEC7iZrrtckyzGQ/s640/DSC_3136.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
I mixed and fried the whole mixture until the veggies were a little less done than I would like them. Very al dente, bordering on crispy.<br />
<br />
I've noticed that the heat in the stir fry always keeps cooking the vegetables after I remove the pan from the heat, so try not to over-cook.<br />
<br />
I served this over Calrose sticky rice with chow mein noodles on top.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeRmwQn0oRKUfZKKBfD7JuxjxPZ2Axm-uCmyLTWOdjXHhyphenhyphenKlo1sAbQPX1nekS1ygrsQrWmqzS_xYpxBC20ohBGEhgB2-t6rYJSqrInRGr_2URVKv2KEdUVnRGO01MXeULXf9KaU7SpF8/s1600/DSC_3137.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="312" id="BLOGGER_PHOTO_ID_5701648461521741826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeRmwQn0oRKUfZKKBfD7JuxjxPZ2Axm-uCmyLTWOdjXHhyphenhyphenKlo1sAbQPX1nekS1ygrsQrWmqzS_xYpxBC20ohBGEhgB2-t6rYJSqrInRGr_2URVKv2KEdUVnRGO01MXeULXf9KaU7SpF8/s640/DSC_3137.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>And while I loved it, my kids were not enamored of the big veggie pieces. So like the sucker Ii am, I ran some of the stir fry through my little food chopper, and mixed it in with the rice.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYrMMYiB4LGf3NVvjwSUSXvAdgTzdLteIiZRI-0A4saf0KBbe_1ePCO4Hm0Q-R3bCOGkFi64DysBUj3LlFlZIzrDU1FxPKJcjBE8L1wU5r3wylRv7cQUoFeBfifk6oedm7tW-Q9mUsFg/s1600/DSC_3138.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8OpEDyf0XekT6FZI_PGJsWWj8elUlegQhuCW8cAROt4vpboMrRPtBZb1E5gVi6zvxucdUoOMdLA_2HA3F36ais78OCUpF8hQoEf7JnoBz5fFuAHenqUOKGBRylm2wpO7QBIK_W_ltd7I/s1600/DSC_3142.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701648295665467970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8OpEDyf0XekT6FZI_PGJsWWj8elUlegQhuCW8cAROt4vpboMrRPtBZb1E5gVi6zvxucdUoOMdLA_2HA3F36ais78OCUpF8hQoEf7JnoBz5fFuAHenqUOKGBRylm2wpO7QBIK_W_ltd7I/s640/DSC_3142.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>You should have seen how they snarfed those veggies down once the texture was no longer an issue.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLEf3So6cIHb0u3U48zynFqhDeEfG1j1ybTnFFkU4fDPjHAPrGRUiaHxIqxznTEyZaZ9onDXHqjs3N1gKoCSPM1Y8hw3FQPk7Ie4b59fZ4RC8cgsqsUauS9qlFBO0bjROtyqtHRQoorc/s1600/DSC_3143.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="434" id="BLOGGER_PHOTO_ID_5701648154183775666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLEf3So6cIHb0u3U48zynFqhDeEfG1j1ybTnFFkU4fDPjHAPrGRUiaHxIqxznTEyZaZ9onDXHqjs3N1gKoCSPM1Y8hw3FQPk7Ie4b59fZ4RC8cgsqsUauS9qlFBO0bjROtyqtHRQoorc/s640/DSC_3143.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<div style="text-align: center;">
Cut-and-Paste Recipe<br />
<br />
<div style="text-align: left;">
1-2 T olive oil<br />
1 T minced garlic<br />
1/2 large onion, sliced into spears<br />
1/2 C soy sauce<br />
1-2 T finely grated fresh ginger<br />
1 lb boneless skinless chicken breast, thinly sliced<br />
1/2 lb baby carrots, sliced into spears<br />
4 large stalks celery, sliced on an angle<br />
1/2 head green cabbage, diced<br />
1 bell pepper, sliced in spears<br />
(optional: replace any of these veggies with others. Just remember to add the ones that cook slowest first.)<br />
<br />
Add ingredients in order listed to large skillet over medium heat. Pause until the chicken breast is cooked through. Then add vegetables one at a time, stopping cooking when the veggies are still partially crisp. Serve over sticky rice or brown rice, and top with chow mein noodles or slivered toasted almonds.</div>
</div>
Heatherhttp://www.blogger.com/profile/17937373308548130602noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-74028514535990442002012-01-25T10:28:00.000-08:002012-10-04T15:35:34.020-07:00Super Sunday Stew<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkxDupuRkCyP4pIM1vH7BusgXfojG63Nu67JWGeLEygnT_d4w0xVuQMkxdMENJW6SihgFeWSjucA-N-A6y6EX3dQoyGLduKFOllakq_3gAWIQ3-aLD2w8Do9h-PSMuRXRfi_bKYRXLeE/s1600/DSC_3170.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701639604241549986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkxDupuRkCyP4pIM1vH7BusgXfojG63Nu67JWGeLEygnT_d4w0xVuQMkxdMENJW6SihgFeWSjucA-N-A6y6EX3dQoyGLduKFOllakq_3gAWIQ3-aLD2w8Do9h-PSMuRXRfi_bKYRXLeE/s640/DSC_3170.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>I love to make this recipe for Sundays, because we've got church for three hours, and we come home at 5:15 -- hungry!<br />
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Also we're often busy before church, and this one is easy as pie. You can choose to cook this for 3-4 hours in your slow cooker on high, or for the same amount of time in a lidded dutch oven in the oven at 350 degrees.<br />
<br />
For meat in the stew, I will either use 1 lb boneless skinless diced chicken breast, or like today, I had leftover frozen turkey from Christmas. I just throw the 2-3 C turkey in frozen and unchopped, and then pile the veggies on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpVbyEgc6dhvH_gUf1XAkpAewDz-eLsjfkMSdKTBtTFz_V-LEzA-ICRQNxQFto54jzjX3QigNAEijFh_6AmvzubT4DJd3xTeuokclfTtPWwV_iBSNxirSKB9lnpzYp6bC-L3YwZl4_9c/s1600/DSC_3161.JPG"><img alt="" border="0" height="457" id="BLOGGER_PHOTO_ID_5701639521572777682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpVbyEgc6dhvH_gUf1XAkpAewDz-eLsjfkMSdKTBtTFz_V-LEzA-ICRQNxQFto54jzjX3QigNAEijFh_6AmvzubT4DJd3xTeuokclfTtPWwV_iBSNxirSKB9lnpzYp6bC-L3YwZl4_9c/s640/DSC_3161.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
I add 1-2 C sliced carrots,<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZt-Zmgd_ZkRWAXmJyJq__RKUKmzZ46B50b8rYVXPhaXWQo99_MNolNPwDGCEBpTnOCpNOXso7mEmlLgDWudT-mPcV6Rt4-vn7xQHwl60y1ZdiPa08h9_ris2BgEN56ljZtGPkft5ToA/s1600/DSC_3162.JPG"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701640082938251474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZt-Zmgd_ZkRWAXmJyJq__RKUKmzZ46B50b8rYVXPhaXWQo99_MNolNPwDGCEBpTnOCpNOXso7mEmlLgDWudT-mPcV6Rt4-vn7xQHwl60y1ZdiPa08h9_ris2BgEN56ljZtGPkft5ToA/s640/DSC_3162.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>four large stalks of celery, sliced,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cfDsRN3iOurCRf30cW9fmgBwQfCWv1ziwB6isI9mlwMxWNX8wYvIT25xuyfefW0too0B3_UlnbjmJWY9s8bCy5zeZkLjEdqRGsgpVYuVjfqigS0D1ET_dYh_XXTJ3XanIIARq57Ic-c/s1600/DSC_3164.JPG"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701639997278383906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cfDsRN3iOurCRf30cW9fmgBwQfCWv1ziwB6isI9mlwMxWNX8wYvIT25xuyfefW0too0B3_UlnbjmJWY9s8bCy5zeZkLjEdqRGsgpVYuVjfqigS0D1ET_dYh_XXTJ3XanIIARq57Ic-c/s640/DSC_3164.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>1 medium chopped onion,<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWAh90O_01-aqa0ch8UozFmYfxVv-J3wdTKlwlJjZRjM2j9ZZV6zdkTn0z5PLUzR4EQAxlk03syDRQUeEDWehm2P8vIHeqdQhHdsZWNDUo-MgbQVdGlMB4pXcxCqWJmr3ueNN_M1vOMM/s1600/DSC_3165.JPG"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701639930550366770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWAh90O_01-aqa0ch8UozFmYfxVv-J3wdTKlwlJjZRjM2j9ZZV6zdkTn0z5PLUzR4EQAxlk03syDRQUeEDWehm2P8vIHeqdQhHdsZWNDUo-MgbQVdGlMB4pXcxCqWJmr3ueNN_M1vOMM/s640/DSC_3165.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>and 10 medium chopped potatoes. I like to use red and leave the skins on, but today I only had russet potatoes.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGjTip_yvDxeh-ImOg2yK7vRuN_CWEZ-0mexxz3NyEJqIx4MfyI3vEosCaBfpJ7KGHJxRZ5uz24HC2h6QUT8iZj0ZJoIAKXkvxQbG3pPwKGCy5Cz3dPnZzHleyGo7NKQ5_p05YtDqaRE/s1600/DSC_3168.JPG"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701639761993896946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGjTip_yvDxeh-ImOg2yK7vRuN_CWEZ-0mexxz3NyEJqIx4MfyI3vEosCaBfpJ7KGHJxRZ5uz24HC2h6QUT8iZj0ZJoIAKXkvxQbG3pPwKGCy5Cz3dPnZzHleyGo7NKQ5_p05YtDqaRE/s640/DSC_3168.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Next, I make the sauce in my 8 C liquid measuring cup.<br />
<br />
I start with 8 C water, and add 1 T minced garlic, 1 T dried basil, 1/2 tsp black pepper, 1 C brown gravy powder, or 5 envelopes brown gravy mix. (If you'd rather, I'm sure you could just add 8 tsp beef base, and some corn starch.)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycUvOtOQgLjkQZ-a2Kilco-zdJNXotp74JzT3saddwREJWM8x34Zcv1JnhgmBpi7yrNHIvpOBoO7TyTBZSpKnjHURiVFhKHcV_58wK0aCFZ1KSlz8GLVpI6iKNyIlpcCMYhAjtnEBieo/s1600/DSC_3166.JPG"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701642188390020354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycUvOtOQgLjkQZ-a2Kilco-zdJNXotp74JzT3saddwREJWM8x34Zcv1JnhgmBpi7yrNHIvpOBoO7TyTBZSpKnjHURiVFhKHcV_58wK0aCFZ1KSlz8GLVpI6iKNyIlpcCMYhAjtnEBieo/s640/DSC_3166.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
I mix up the broth in the liquid measuring cup, and then pour it over the veggies and meat in the dutch oven.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPVeCrnHOF2NjcXLvv6h2dpu0jOG5GZqQMSsPSBBcCGAl5Q4DmU4UqN4LUTJn8-6rHhR-VgE1x5oJ_x26wWaAB_bsu27p7o31ZSJtHBLmbcx82l0oBoqs9Qlz56O6akQ7_2jxXcBZ-jZA/s1600/DSC_3169.JPG"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701639683150221650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPVeCrnHOF2NjcXLvv6h2dpu0jOG5GZqQMSsPSBBcCGAl5Q4DmU4UqN4LUTJn8-6rHhR-VgE1x5oJ_x26wWaAB_bsu27p7o31ZSJtHBLmbcx82l0oBoqs9Qlz56O6akQ7_2jxXcBZ-jZA/s640/DSC_3169.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
When I get home from church, my kitchen smells amazing, and a hot, healthy meal is ready to serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkxDupuRkCyP4pIM1vH7BusgXfojG63Nu67JWGeLEygnT_d4w0xVuQMkxdMENJW6SihgFeWSjucA-N-A6y6EX3dQoyGLduKFOllakq_3gAWIQ3-aLD2w8Do9h-PSMuRXRfi_bKYRXLeE/s1600/DSC_3170.JPG"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5701639604241549986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkxDupuRkCyP4pIM1vH7BusgXfojG63Nu67JWGeLEygnT_d4w0xVuQMkxdMENJW6SihgFeWSjucA-N-A6y6EX3dQoyGLduKFOllakq_3gAWIQ3-aLD2w8Do9h-PSMuRXRfi_bKYRXLeE/s640/DSC_3170.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
Hope you enjoy this one!<br />
<br />
<div style="text-align: center;">
Cut-and-Paste Recipe<br />
<br />
<div style="text-align: left;">
2-3 C frozen turkey, or 1 lb fresh boneless, skinless chicken breasts<br />
1-2 C sliced carrots<br />
4 stalks sliced celery<br />
1 medium diced onion<br />
10 medium diced potatoes<br />
8 C water<br />
1 T minced garlic<br />
1 T dry basil<br />
1/2 tsp black pepper<br />
1 C brown gravy powder, or 5 envelopes brown gravy mix.<br />
<br />
Combine all ingredients and bake in a lidded dutch oven at 350 degrees for 3-4 hours, or in a crock pot on high for 3-4 hours.</div>
</div>
Heatherhttp://www.blogger.com/profile/17937373308548130602noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-3045607442531596152012-01-16T17:49:00.000-08:002012-10-04T15:36:01.768-07:00Whole Wheat CornbreadEasiest recipe of my life. And delicious. Perfect every time. Healthier than most cornbread recipes I've encountered, too.<br />
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Instructions:<br />
<br />
Preheat oven to 350 degrees.<br />
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Add all the ingredients from the cut-and-paste recipe below and mix them. I usually start with the dry ingredients and then add the wet ones. The batter should be about this consistency:<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiDdFD0kVbZnz4hqfRiOTfVIa2t8x-3ilqNvJyx710tlp-FGFiu_g0E4zC6vPEgFFGOIiGep6aSTZqNjm-tjvUNhfZz53rndzph4EW-pbiEo7MAwMhTyjShbwFf9dJX-ItD5xom3j9OA/s1600/DSC_2844.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="412" id="BLOGGER_PHOTO_ID_5698412567971224498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiDdFD0kVbZnz4hqfRiOTfVIa2t8x-3ilqNvJyx710tlp-FGFiu_g0E4zC6vPEgFFGOIiGep6aSTZqNjm-tjvUNhfZz53rndzph4EW-pbiEo7MAwMhTyjShbwFf9dJX-ItD5xom3j9OA/s640/DSC_2844.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
Bake at 350 degrees for approximately 35-40 minutes, or until it's a lovely golden brown and a knife or fork comes away clean. Perfect with chili or soup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2w2PU9dWE2IBkVz0PIhTPPQlPfkB4_PzGYopPJlzazsEWoPxhufxICK59Yzz3n7F4IxPblonfPcNDmoo8YH_UsGtt6EGE-g2ymiiIToJvhBTtFjAzW3Mwn9MIck2UwJ1aI_S-BCf_ic4/s1600/DSC_2846.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5698412498823186994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2w2PU9dWE2IBkVz0PIhTPPQlPfkB4_PzGYopPJlzazsEWoPxhufxICK59Yzz3n7F4IxPblonfPcNDmoo8YH_UsGtt6EGE-g2ymiiIToJvhBTtFjAzW3Mwn9MIck2UwJ1aI_S-BCf_ic4/s640/DSC_2846.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<div style="text-align: center;">
Cut-and-Paste Recipe<br />
<br />
Whole Wheat Cornbread<br />
<br />
<div style="text-align: left;">
1 C cornmeal<br />
3 C whole wheat flour<br />
2/3 C sugar<br />
2 Tbsp baking powder<br />
1 tsp salt<br />
2/3 C applesauce<br />
6 Tbsp butter or canola or olive oil<br />
4 eggs<br />
2 1/2 C milk (I use powdered for all my baking)<br />
<br />
Bake at 350 degrees for approximately 35-40 minutes, or until knife comes out clean. Top should be turning golden brown.</div>
</div>
Heatherhttp://www.blogger.com/profile/17937373308548130602noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-5669398684548892182012-01-16T16:55:00.000-08:002012-10-04T15:37:24.508-07:00Veggie Enriched Homemade Spaghetti Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhEqaccTZQT5srZl20edyDjcF7g60HMSlQQw6H9EjuHuW2sX4-0t62iwcXPScQIWS7FjF6vTIwgcXdvvt7oLyKAixjeDw6hN46GhyTD2Yh_7ZTRMTCIf91UdyUQZZ3gLhq2xfEa70g1w/s1600/DSC_3129.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702682561907178082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhEqaccTZQT5srZl20edyDjcF7g60HMSlQQw6H9EjuHuW2sX4-0t62iwcXPScQIWS7FjF6vTIwgcXdvvt7oLyKAixjeDw6hN46GhyTD2Yh_7ZTRMTCIf91UdyUQZZ3gLhq2xfEa70g1w/s400/DSC_3129.jpg" style="cursor: pointer; display: block; height: 286px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1rQHiSN6pV4OhMRA5xXMVAdyThhxwjdfS8J2F8fnOvQ-Je-r5QimICKgVrbOi8gGuasz6sjXucLMDv5BzJCFcbZ0RMMISWTmkZ_DfOZhmTE6ksNvYqD1j9bh_yQeFbLQyuoQd-BrR-4/s1600/DSC_3129.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a>
Sneaking up more veggies on my kids is part of my job as a mom. I do it with glee and satisfaction. What they don't know might help them. This is my motto when it comes what I like to call: Stealth Veggies.<br />
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It's also a good way to keep your budget reasonable while feeding you children nutritious food. I almost NEVER make a pasta sauce without a healthy serving of stealth veggies. I use my amazing little food chopper to make this possible. The vegetables are cut up so finely, that they blend right in with the consistency of the ground meat in my spaghetti sauce, and my little picky eaters never know the difference.<br />
<br />
The start of this sauce may be different today than other days for me, and for you as well.<br />
<br />
I start off with about a pound of ground meat, 1 medium finely chopped onion, and 2-4 C of finely chopped assorted veggies. Favorites for spaghetti sauce are carrots, zucchini, and occasionally bell peppers.<br />
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Now, this time, I had some gorgeous Italian chicken sausage as my meat, and it is so lean that you'll see I had to add 1-2 T olive oil to help it all sauté without sticking. If you're using 93% lean ground beef, I'd just add the meat and the veggies and sauté without oil, and without rinsing and draining. If you have any higher fat content on your meat, I'd cook the onions and ground beef together, then drain the fat, and then add the other veggies, or your sauce will be really greasy and high in fat.<br />
<br />
Anyway, I sautéed the sausage and veggies together until the sausage was cooked through. You can see how adding in the chopped veggies can really expand your meat. The finished sauce was about four quarts. Enough to feed our family of four for four different meals. This sauce freezes really well.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulNMLeko-6ajUNyv-KneVfyj_54TzE7VP5vePmCUuxHDsOyojCEHwmxqzKoCbxqHfy5nRvKB2-k9bG3QjDraVBGQs-iaESF4ljqvnfcPdjaFs-1CjpcfDkNtIP2KZDi_byp33cA-cw8E/s1600/DSC_3079.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5698400998795676082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulNMLeko-6ajUNyv-KneVfyj_54TzE7VP5vePmCUuxHDsOyojCEHwmxqzKoCbxqHfy5nRvKB2-k9bG3QjDraVBGQs-iaESF4ljqvnfcPdjaFs-1CjpcfDkNtIP2KZDi_byp33cA-cw8E/s640/DSC_3079.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
When the meat was cooked, I added 2 15 oz cans of diced tomatoes. I puréed both in the blender, since my kids aren't big fans of chunks of cooked tomatoes. Sometimes I purée one, and leave the other for more texture.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTNG7yquB-8bHKfDNgupATecRsKSKLPAjc7db17nF9GFTXmJeQDY7TFJMTuqsh-ODUHmX7huyB_RPhf0ZudOMwgdY_bXuQ_0QvoZVYrfjPTfYD_GUE_EIaOl25gTFwCEwnW4AovFTFQs/s1600/DSC_3080.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5698400937907587026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTNG7yquB-8bHKfDNgupATecRsKSKLPAjc7db17nF9GFTXmJeQDY7TFJMTuqsh-ODUHmX7huyB_RPhf0ZudOMwgdY_bXuQ_0QvoZVYrfjPTfYD_GUE_EIaOl25gTFwCEwnW4AovFTFQs/s640/DSC_3080.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>This is the point when I realized my error in starting in the large skillet, and transferred to my 6 quart stock pot. Too much sauce!<br />
<br />
After adding the tomatoes, I began adding spices.<br />
3 bay leaves<br />
1 T Italian seasoning<br />
1/2 T oregano<br />
2 T sugar<br />
1 T beef bouillon, or 3 cubes<br />
1 T of minced garlic<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-WsXEAKCuOQwq9mRpDiwypODZID7DHJjZ8BDCsDLaT7lsqCZYd9ZTTWmUj9bvJj4s_pu9xU9hakXpI4xxEiwrqXJicKnHql900Sy3dQw5Jv9kMWur2nCUYkjdeXK33WJmcioymwsLR4/s1600/DSC_3082.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5698400873646915298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-WsXEAKCuOQwq9mRpDiwypODZID7DHJjZ8BDCsDLaT7lsqCZYd9ZTTWmUj9bvJj4s_pu9xU9hakXpI4xxEiwrqXJicKnHql900Sy3dQw5Jv9kMWur2nCUYkjdeXK33WJmcioymwsLR4/s640/DSC_3082.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>Seriously, the giant canister of minced garlic... one of my best culinary friends.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJZwmO916r7CaHBfu1LL24IrTnZ6mqIWF73KrFZCqztJWSibXpUWsEhixLeFD6ANAUg6sD87nn1kX1qOw1gBH7VUWhO0n3MWY56G8rUNMploUIQNMCNH9_bdXk-mD_BFGJGo8qOW4fFg/s1600/DSC_3083.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5698400792472691378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJZwmO916r7CaHBfu1LL24IrTnZ6mqIWF73KrFZCqztJWSibXpUWsEhixLeFD6ANAUg6sD87nn1kX1qOw1gBH7VUWhO0n3MWY56G8rUNMploUIQNMCNH9_bdXk-mD_BFGJGo8qOW4fFg/s640/DSC_3083.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>I allowed the whole thing to simmer for about 30-45 more minutes, getting nice and thick, and wonderful, before adding 8 oz of fresh quartered mushrooms right near the end. These are optional, but so delicious. If your family can handle the chunky texture, I also love to throw in some more coarsely cubed or diced or sliced zucchini at this point.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVLFftNi9l9j50cojfb1zTLOp-0e5-faMx7xZb4jx-SH7XunccFJQn6aybxwzDRnpsdeGE0VMxKm6mUTge3ZPn5xNs4G-qPhJddU8B3imjc7xnHyEliMvXGnU3xhknY1fI5WKWDjkAX8/s1600/DSC_3084.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5698400721962587506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVLFftNi9l9j50cojfb1zTLOp-0e5-faMx7xZb4jx-SH7XunccFJQn6aybxwzDRnpsdeGE0VMxKm6mUTge3ZPn5xNs4G-qPhJddU8B3imjc7xnHyEliMvXGnU3xhknY1fI5WKWDjkAX8/s640/DSC_3084.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>I then added 2 cans of tomato paste and 2 cans of water, and 1 large can or bottle of pre-prepared spaghetti sauce. I use Hunts, because it is the cheapest.<br />
<br />
And voila!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCCHvA_eJIpbprGbCEOIzb7Bz4AaHAJJJfUpyIj_SzbXKJRi4NnJrL35GqvKy0FyRDc2VRVW9IGTZUw_PTyt99nJQVt86ByQEzwA2YUBVJHwCnuRF8jUjbaTcLt1lDivGmteAltI64zKA/s1600/DSC_3085.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5698399971451494018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCCHvA_eJIpbprGbCEOIzb7Bz4AaHAJJJfUpyIj_SzbXKJRi4NnJrL35GqvKy0FyRDc2VRVW9IGTZUw_PTyt99nJQVt86ByQEzwA2YUBVJHwCnuRF8jUjbaTcLt1lDivGmteAltI64zKA/s640/DSC_3085.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
Serve over whole wheat spaghetti, top with parmesan cheese, and enjoy!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhEqaccTZQT5srZl20edyDjcF7g60HMSlQQw6H9EjuHuW2sX4-0t62iwcXPScQIWS7FjF6vTIwgcXdvvt7oLyKAixjeDw6hN46GhyTD2Yh_7ZTRMTCIf91UdyUQZZ3gLhq2xfEa70g1w/s1600/DSC_3129.jpg"><img alt="" border="0" height="457" id="BLOGGER_PHOTO_ID_5702682561907178082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhEqaccTZQT5srZl20edyDjcF7g60HMSlQQw6H9EjuHuW2sX4-0t62iwcXPScQIWS7FjF6vTIwgcXdvvt7oLyKAixjeDw6hN46GhyTD2Yh_7ZTRMTCIf91UdyUQZZ3gLhq2xfEa70g1w/s640/DSC_3129.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
<br />
<div style="text-align: center;">
Cut And Paste Recipe<br />
<br />
Veggie Enriched Homemade Spaghetti Sauce<br />
<br />
<div style="text-align: left;">
1 lb very lean ground meat<br />
1 medium finely chopped onion<br />
2-4 C finely chopped veggies (carrots, zucchini, peppers, mushrooms)<br />
1-2 T olive oil if meat is nearly fat free<br />
2 15 oz cans diced tomatoes<br />
3 bay leaves<br />
1 T Italian seasoning<br />
1/2 T oregano<br />
2 T sugar<br />
1 T beef bouillon, or 3 cubes<br />
1 T of minced garlic<br />
8 oz mushrooms, quartered<br />
2 cans tomato paste<br />
2 cans water<br />
1 large can pre-prepared spaghetti sauce<br />
<br />
Sauté meat, onions, veggies, and oil until meat is cooked through. Add 2 15 oz cans diced tomatoes (puréed if preferred). Add all spices. Simmer 30-45 minutes, stirring occasionally until water is reduced, and sauce is thickened. Add mushrooms. Add tomato paste, water, and spaghetti sauce, simmering and stirring until well combined. Serve over whole wheat pasta and enjoy.<br />
<br />
Sauce freezes well, as long as you don't mix it with noodles. Cook fresh noodles, and thaw out sauce, and serve.<br />
<br />
<br /></div>
</div>
Heatherhttp://www.blogger.com/profile/17937373308548130602noreply@blogger.com0tag:blogger.com,1999:blog-6133640843987648906.post-60057227650836471162012-01-16T16:01:00.000-08:002012-10-04T15:39:15.817-07:00Heavenly Whole Wheat Banana Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsRD_sh-2f5rKJilAIhkioke4w8glZkewalePM358sCGMSFWVEDtB_ji9j0vTRmtHWLaebWrtLW12GEMmGBP16S_1AiFnmCoUW-S6M1xC9WQekkfqn8P8DqBWQ-j_PLDIpNqLy9a6ZKs/s1600/DSC_3124.JPG"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5698384702916901842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsRD_sh-2f5rKJilAIhkioke4w8glZkewalePM358sCGMSFWVEDtB_ji9j0vTRmtHWLaebWrtLW12GEMmGBP16S_1AiFnmCoUW-S6M1xC9WQekkfqn8P8DqBWQ-j_PLDIpNqLy9a6ZKs/s640/DSC_3124.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
It's a darn good thing I made a double batch! That's all I have to say.<br />
All instructions following, however are for a single batch, which makes 24 muffins.<br />
<br />
When you have a pile of bananas on your counter that are starting to look like this...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBq8SzF3pdyEURpGhgoTDIOzPicZviiTw7jVvYL_bjhe0itacNNko1iD-HrFewbmAc4srNfttrU74UVx2ZzzjZOmSKQd-hC_M6TRw4znaqn8bbiIC4SReNKemPVCREK3A6F3MpOdaS_A/s1600/DSC_3112.JPG"><img alt="" border="0" height="349" id="BLOGGER_PHOTO_ID_5698385421850779282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBq8SzF3pdyEURpGhgoTDIOzPicZviiTw7jVvYL_bjhe0itacNNko1iD-HrFewbmAc4srNfttrU74UVx2ZzzjZOmSKQd-hC_M6TRw4znaqn8bbiIC4SReNKemPVCREK3A6F3MpOdaS_A/s640/DSC_3112.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>...then you know it's time for the Heavenly Whole Wheat Banana Muffins.<br />
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Whether or not you add chocolate chips will depend on whether or not you are in the throes of a chocolate craving that must be satisfied or not... last two months of pregnancy... I need no more excuse.<br />
<br />
Start by preheating the oven to 375 degrees.<br />
<br />
It's a matter of texture preference how you mash your bananas, but I find I prefer banana muffins with the flavor, but without the large chunks of banana in the middle. You can mash with a fork, mix with a hand mixer, or like me, purée to a smoothie in your blender.<br />
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However pleases you, just squish up four overripe bananas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMj0Bk5CjUv9gYQSPp_xnjToZa69eod7A22903qGigxdoB76Xg0lZBDPWsUn2cbmW9fJqqRFZt90zuA0Ypu7UgDPvBhIyEcX1wDPq8Ad0x3MtolTeQE_ZvD8Ots7RygyyiJ-7in43b5m4/s1600/DSC_3113.JPG"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5698385504051336978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMj0Bk5CjUv9gYQSPp_xnjToZa69eod7A22903qGigxdoB76Xg0lZBDPWsUn2cbmW9fJqqRFZt90zuA0Ypu7UgDPvBhIyEcX1wDPq8Ad0x3MtolTeQE_ZvD8Ots7RygyyiJ-7in43b5m4/s640/DSC_3113.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="363" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xYBOsMl9tid0pyvneaZxsMGi5Fjh-WxZxCQxfff2JtSO6S5rH-UkfkW4cX5zCxMuJKVjOpfoplRG1IPLiyCb8lO-uZN-4JQ37OHXlyYzgD4rv0_dJkrSrIMnCpW26rUHOIh5iX7xetg/s1600/DSC_3116.JPG"><img alt="" border="0" height="494" id="BLOGGER_PHOTO_ID_5698385565882610786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xYBOsMl9tid0pyvneaZxsMGi5Fjh-WxZxCQxfff2JtSO6S5rH-UkfkW4cX5zCxMuJKVjOpfoplRG1IPLiyCb8lO-uZN-4JQ37OHXlyYzgD4rv0_dJkrSrIMnCpW26rUHOIh5iX7xetg/s640/DSC_3116.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
Next I melt a stick (1/2 C) of butter so it can be cooling.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWm46uW6IHdBA3WEU_8MW2UkIYwCay4ftHIUNKz4NTbGRbOrGrNiT6YAmuLplPyBS8YAK4j03TL67wlI7gvbu9uiSSQN2J5jkAxQgwG4_EyRF911nd2vTCJumgqa6eEi1u1qfqul85RM/s1600/DSC_2849.JPG"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5698388185184484434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWm46uW6IHdBA3WEU_8MW2UkIYwCay4ftHIUNKz4NTbGRbOrGrNiT6YAmuLplPyBS8YAK4j03TL67wlI7gvbu9uiSSQN2J5jkAxQgwG4_EyRF911nd2vTCJumgqa6eEi1u1qfqul85RM/s640/DSC_2849.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
Next I add all wet ingredients first, and then dry ingredients after into my mixer or mixing bowl.<br />
<br />
Wet ingredients:<br />
banana purée<br />
1 tsp vanilla extract<br />
1/4 C applesauce or other fruit purée<br />
1/2 C melted butter<br />
2 eggs<br />
<br />
Dry ingredients:<br />
1 C brown sugar<br />
1 1/2 tsp baking soda<br />
1/2 tsp salt<br />
2 1/2 C whole wheat flour<br />
<br />
I was out of brown sugar, so instead I added 3/4 C white sugar and 1 1/2 Tbsp molasses.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPz4wemVGl2HpobtXeUqOipZPtJM9jfcgMHXtpB5r9XS1K1sjdhrDsFB8OEwx3ERDGCFDwIXgBXpcIKAWiwP87UpUXuvqDAOUsOnxkk3IXL9lmgxD22i-AOJDY-fjdcMWFuOUW4DAyU0/s1600/DSC_3119.JPG"><img alt="" border="0" height="587" id="BLOGGER_PHOTO_ID_5698385726019793266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPz4wemVGl2HpobtXeUqOipZPtJM9jfcgMHXtpB5r9XS1K1sjdhrDsFB8OEwx3ERDGCFDwIXgBXpcIKAWiwP87UpUXuvqDAOUsOnxkk3IXL9lmgxD22i-AOJDY-fjdcMWFuOUW4DAyU0/s640/DSC_3119.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
I used fresh ground wheat flour, a combination of hard white and hard red.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_lKe0Fqe7TO4-9OVjE1Sfn8NRRP6xAiX8KOvgHjZie2VTQLYnb05S7C5PW4Utm5LOHSNJkrVZiWYgHJXtubPlKoHEp_QGCyrBJhaqGwp227_pwVyxrIc8oLN4SJSGTXL3NGzAoeKCFw/s1600/DSC_3120.JPG"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5698385807587458482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_lKe0Fqe7TO4-9OVjE1Sfn8NRRP6xAiX8KOvgHjZie2VTQLYnb05S7C5PW4Utm5LOHSNJkrVZiWYgHJXtubPlKoHEp_QGCyrBJhaqGwp227_pwVyxrIc8oLN4SJSGTXL3NGzAoeKCFw/s640/DSC_3120.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="584" /></a><br />
The applesauce I added was an attempt to reduce the oil in this recipe. You could attempt to replace more of the butter with applesauce, at a 1:1 ratio. I wasn't feeling that brave, today.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTI9-v36U9AeSFw_lzUg9lwMAD4yk8_pr7PiTRnVilzf3ieo42XS_0u-2igLI_kvnYMXD_-xjgqK9vNpSM7EIa-MU5W-XQ1zgTHu77vVMBzd6qtBepi84g9Wob8G8_Z8WH2gK-Bs9mKQ/s1600/DSC_3117.JPG"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5698385630856951874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTI9-v36U9AeSFw_lzUg9lwMAD4yk8_pr7PiTRnVilzf3ieo42XS_0u-2igLI_kvnYMXD_-xjgqK9vNpSM7EIa-MU5W-XQ1zgTHu77vVMBzd6qtBepi84g9Wob8G8_Z8WH2gK-Bs9mKQ/s640/DSC_3117.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="509" /></a><br />
At the last minute, I folded in 1 C chocolate chips, but you could put in chopped nuts or raisins or nothing if you prefer. Just mix as little as possible to combine all ingredients and remove any major lumps.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hJTmzhtRZQa8XxF0pxdIeyB7aB-4NjnHX0eT5oKQkQheEShwe1ImuNu0Smcxzc5m9N5Grnwt-KSlX14feRalJAy4DjArQAs667exMu0J4eGPbs026RcFVnHrioq_N9T5mTeEdckjVtQ/s1600/DSC_3121.JPG"><img alt="" border="0" height="456" id="BLOGGER_PHOTO_ID_5698385866387065330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hJTmzhtRZQa8XxF0pxdIeyB7aB-4NjnHX0eT5oKQkQheEShwe1ImuNu0Smcxzc5m9N5Grnwt-KSlX14feRalJAy4DjArQAs667exMu0J4eGPbs026RcFVnHrioq_N9T5mTeEdckjVtQ/s640/DSC_3121.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a>You can choose to grease your muffin tins, but I prefer the cupcake papers, since they are so much tidier. Try not to overfill. I found one heaping soup spoon to be the perfect amount of batter per muffin.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb-Hn7bB9AvkB0F8GGjNoImWivDjF-vigNBV7AnKqYJ5Rg3at0oxmD4YOuKlanyQ_PTYXTfZUy59TTWc1lkXMvJFzSUKDK28tfeqPl8QjAzYwwNklaH-cBuk_MSWdnAN4VedsCp1Q8qQ/s1600/DSC_3123.JPG"><img alt="" border="0" height="311" id="BLOGGER_PHOTO_ID_5698385959181224626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb-Hn7bB9AvkB0F8GGjNoImWivDjF-vigNBV7AnKqYJ5Rg3at0oxmD4YOuKlanyQ_PTYXTfZUy59TTWc1lkXMvJFzSUKDK28tfeqPl8QjAzYwwNklaH-cBuk_MSWdnAN4VedsCp1Q8qQ/s640/DSC_3123.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
Place in the center of the oven and bake for 15-20 minutes, or until a fork or toothpick comes away clean. Mine were perfect after 18 minutes.<br />
<br />
And I do mean perfect.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBZ38kPtm2hHg2Fkiz1kpl_16wZzswkCrS2kgtfOFWNzcNDNdrrR-4Jp5x4I46lks8NaAza4qPblBEPcoYRNlVUbhMw9J79a11JNPBe_y-4e4CLYYp2QDWASJdCBOszzoiUHzC1eLO78/s1600/DSC_3125.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="417" id="BLOGGER_PHOTO_ID_5698386271322704018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBZ38kPtm2hHg2Fkiz1kpl_16wZzswkCrS2kgtfOFWNzcNDNdrrR-4Jp5x4I46lks8NaAza4qPblBEPcoYRNlVUbhMw9J79a11JNPBe_y-4e4CLYYp2QDWASJdCBOszzoiUHzC1eLO78/s640/DSC_3125.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
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Cut-And Paste Recipe:</div>
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Heavenly Whole Wheat Banana Muffins<br />
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4 overripe mashed bananas<br />
1/2 C melted butter<br />
1 tsp vanilla<br />
2 eggs<br />
1/4 C applesauce<br />
1 C brown sugar<br />
1 1/2 tsp baking soda<br />
1/2 tsp salt<br />
2 1/2 C whole wheat flour<br />
1/2 tsp salt<br />
1 C chocolate chips / chopped nuts / raisins (optional)<br />
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Preheat oven to 375 degrees. Prepare two muffin pans (24 muffins) by greasing, spraying, or adding cupcake papers. Mash bananas. Melt and cool butter. Combine all wet ingredients in mixing bowl. Add all dry ingredients one at a time. Mix to combine with no major lumps. Fold in chocolate chips or nuts. Spoon batter into muffin cups. Bake for 15-20 minutes until fork or toothpick comes out clean.<br />
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Enjoy!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBq8SzF3pdyEURpGhgoTDIOzPicZviiTw7jVvYL_bjhe0itacNNko1iD-HrFewbmAc4srNfttrU74UVx2ZzzjZOmSKQd-hC_M6TRw4znaqn8bbiIC4SReNKemPVCREK3A6F3MpOdaS_A/s1600/DSC_3112.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a>Heatherhttp://www.blogger.com/profile/17937373308548130602noreply@blogger.com2tag:blogger.com,1999:blog-6133640843987648906.post-26497183634857389902012-01-10T13:21:00.001-08:002012-10-04T15:40:51.281-07:00Beloved Fresh Garden Tomato MarinaraBest Sauce EVER.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLk5mWCygv5vibdWVmVEUVzuFp1ah415K05_7D2WgtIJxAEE3OT2uMnxyxMzOVFidwKOo5HtP3ZUTaht_Qf6l5HURhaucRNjo9PoE9_BgnmKKMDdR1Ik5qtmlwHfHm7MUcJbLgFdmJ5wY/s1600/DSC_2705.JPG"><img alt="" border="0" height="589" id="BLOGGER_PHOTO_ID_5669363053544113234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLk5mWCygv5vibdWVmVEUVzuFp1ah415K05_7D2WgtIJxAEE3OT2uMnxyxMzOVFidwKOo5HtP3ZUTaht_Qf6l5HURhaucRNjo9PoE9_BgnmKKMDdR1Ik5qtmlwHfHm7MUcJbLgFdmJ5wY/s640/DSC_2705.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
Start with the loveliest bunch of ripe garden tomatoes you can find. :) Can use canned, but in fall--why?<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtTAaa-QS3lbiYVLM2aTOgPGqueEtubziuu1PQvmc8o9hUZn8aaIyP6CvZ1o_QOEbJWywBiUGTE5f53rgp4BxlDNVAv5iaso9fyMCg4eIlGJNAHaSsmCQNpyQMMASb-JYVMixpx_0DoY8/s1600/DSC_2692.JPG"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5668998151460357298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtTAaa-QS3lbiYVLM2aTOgPGqueEtubziuu1PQvmc8o9hUZn8aaIyP6CvZ1o_QOEbJWywBiUGTE5f53rgp4BxlDNVAv5iaso9fyMCg4eIlGJNAHaSsmCQNpyQMMASb-JYVMixpx_0DoY8/s640/DSC_2692.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="428" /></a><br />
Nothing, NOTHING better than a vine-ripened garden tomato.<br />
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Anyway... I like to make a big old pot of the stuff. Because it rules. And it freezes well. And did I say that it makes my mouth into a party?<br />
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Anyhoo. Start with those gorgeous tomatoes. I used 24 large ripe tomatoes.<br />
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Boil some water. I filled my 8 quart stock pot 2/3 full, and that was just perfect to boil the skins off all the tomatoes at once, and then I can use the same stock pot to make the sauce after.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8qHVXw3TFDWLBLbWeGoZJ1Kbzwj7B4o02hHWLErpe7EFd-W0Xs_v-Dn7wtVZNDBI9qmjPul67IfsmpIuEn9lyOVUzmnIw2TwQcFMMYUEu39wTKD0crEOKsVEcyV03_D_kdzTn9FyVhgR/s1600/DSC_2695.JPG"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5668998340068128754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8qHVXw3TFDWLBLbWeGoZJ1Kbzwj7B4o02hHWLErpe7EFd-W0Xs_v-Dn7wtVZNDBI9qmjPul67IfsmpIuEn9lyOVUzmnIw2TwQcFMMYUEu39wTKD0crEOKsVEcyV03_D_kdzTn9FyVhgR/s640/DSC_2695.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="428" /></a><br />
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When the water is boiling, add tomatoes, and let sit in the boiling water for about 1 minute. If you go a little longer you're okay. If you go much longer, the soup will flow right out of the tomato skins.<br />
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Then dump the tomatoes into a sink full of ice water. This will help the skins slide off easily.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCKQV4N9FD4tTFcCAzTeJjcXfTiK5jEE1KAVMxl7UWsxcMG0hIrLTXbhJ3RT9EbnWhA40TTcQm6RdSZ06uELwC9FJJtVhlHCT3QEm8uzxKAKbGWCZW09b7wd8mTGGjZbinT-xFEDvhnSS/s1600/DSC_2697.JPG"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5668998548237267538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCKQV4N9FD4tTFcCAzTeJjcXfTiK5jEE1KAVMxl7UWsxcMG0hIrLTXbhJ3RT9EbnWhA40TTcQm6RdSZ06uELwC9FJJtVhlHCT3QEm8uzxKAKbGWCZW09b7wd8mTGGjZbinT-xFEDvhnSS/s640/DSC_2697.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
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Before slipping the skins, you want to start your 2 medium onions and 1/2 C olive oil start cooking in the stock pot over medium heat.<br />
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Then slip off the tomato skins. If they're ripe, this should be easy as pie.<br />
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Then core them and chop them into quarters or eighths, depending on the size of the tomato.<br />
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When that's done, dump them into the pot with the onions, and turn up the heat to high.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZSonCblOaOaPPiPNJZDrJooRTYv0ucNmQXZUCcnYbixb_dg38H0jrIMix-mgGDKO10oejv7dC5PQuEfBdS4MIMfGirQFcJcK12Xf4BZp_y0EjDAmYkzI8P8xpUhxy405faEXcQUdLsB7/s1600/DSC_2699.JPG"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5668998717434492658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZSonCblOaOaPPiPNJZDrJooRTYv0ucNmQXZUCcnYbixb_dg38H0jrIMix-mgGDKO10oejv7dC5PQuEfBdS4MIMfGirQFcJcK12Xf4BZp_y0EjDAmYkzI8P8xpUhxy405faEXcQUdLsB7/s640/DSC_2699.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
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Add 3 bay leaves and 3 T minced garlic... this is the equal of 18 cloves. I know, I know... CRAZY. But wonderful. Trust me.<br />
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Let this come to a boil, reduce heat, and simmer for 30 minutes before adding 1 T basil, 1 T oregano, 1 T Italian seasoning, 1 T salt, 1/2 T black pepper, 2-5 T sugar -- This is totally depending on your taste, and I can't decide for you.<br />
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Then simmer until the amount of liquid in your pot is reduced by half, and add at the end 2 T balsamic vinegar. You may have to add more sugar at this point if your sauce is too acidic.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNT4wDx4ks09qDkahPZ5a5bubcqAk5s5SB1wboAGmQLpbeK8-JKaEJxHDbpCyBOSr3sm_rtN48IfILzVxqPWjQUAPamd_Zlvbn8n0Ba3GSrcqh1nh18DUDgVl-izSYzeOL6u-jjslcgX4k/s1600/DSC_2703.JPG"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5668998903547785282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNT4wDx4ks09qDkahPZ5a5bubcqAk5s5SB1wboAGmQLpbeK8-JKaEJxHDbpCyBOSr3sm_rtN48IfILzVxqPWjQUAPamd_Zlvbn8n0Ba3GSrcqh1nh18DUDgVl-izSYzeOL6u-jjslcgX4k/s640/DSC_2703.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="428" /></a><br />
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I go sparing with this sauce on my noodles. It is SERIOUSLY flavorful, so I don't lay it on too thick.<br />
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Eat this baby over whole wheat pasta, and try it with the <a href="http://www.biteuponbite.com/2012/01/quinoa-meatballs.html">quinoa meatballs</a>. I promise you won't be sorry!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_ao2lxYFzc5s8K_D0IbngUhTp9_kFa7HDYBOr6o8SI6dN5_ckrAYFvxsknhi6KhPcBQh0VTehqdsVfd_Jub2EPsjkMkGcN_Vft6SyDjLBAeAtydSXBJyoWLpDvGWhSmK6_IdLvZFEXSu/s1600/DSC_2681.JPG"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5668999574895351442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_ao2lxYFzc5s8K_D0IbngUhTp9_kFa7HDYBOr6o8SI6dN5_ckrAYFvxsknhi6KhPcBQh0VTehqdsVfd_Jub2EPsjkMkGcN_Vft6SyDjLBAeAtydSXBJyoWLpDvGWhSmK6_IdLvZFEXSu/s640/DSC_2681.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><br />
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Enjoy!Heatherhttp://www.blogger.com/profile/17937373308548130602noreply@blogger.com0