tag:blogger.com,1999:blog-60901877486497658972024-03-04T21:19:48.237-08:00Cookbook Cooking"Just remember—it’s always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you’re on your own." James BeardUnknownnoreply@blogger.comBlogger46125tag:blogger.com,1999:blog-6090187748649765897.post-83693081669831817382011-05-22T22:05:00.000-07:002011-05-22T22:25:36.216-07:00Muesli Breakfast Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-D8PI15x3HI6H3ibxukzLmj1OXDFCofVzdx2FjEvxl0fRr4QwY0zS6IaEnO6sfPb8Kgc3hud3hkYJRv1QeitgxB2Vc9rqmId85IR8zv7VPP3FK7NOUabHM_OfATIWmJr-T38LA7LHxtxH/s1600/DSCN8330.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/AVvXsEi-D8PI15x3HI6H3ibxukzLmj1OXDFCofVzdx2FjEvxl0fRr4QwY0zS6IaEnO6sfPb8Kgc3hud3hkYJRv1QeitgxB2Vc9rqmId85IR8zv7VPP3FK7NOUabHM_OfATIWmJr-T38LA7LHxtxH/s320/DSCN8330.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><blockquote><span style="font-family: Georgia,"Times New Roman",serif;">"The original breakfast cereal called muesli (a German word meaning 'mixture') combined rolled oats with nuts and fruit. The bars here are perfect for breakfast-on-the-go or for a healthful snack anytime." </span></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuv1GEYFMuGvlCp0z45OENpiMjFQ-INKXWHgQuridOgqnhbiooycvJF2AvTJaki-rf9WToVYdqgjULrH0klfwnj8pXdUUymCqsfW53xEuR-RKMQivQhADWDE_szGv042fuvpvQ57retiMp/s1600/DSCN8249.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuv1GEYFMuGvlCp0z45OENpiMjFQ-INKXWHgQuridOgqnhbiooycvJF2AvTJaki-rf9WToVYdqgjULrH0klfwnj8pXdUUymCqsfW53xEuR-RKMQivQhADWDE_szGv042fuvpvQ57retiMp/s320/DSCN8249.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">2 1/2 cups old-fashioned rolled oats</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup soy flour</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup nonfat dry milk</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup toasted wheat germ</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup sliced almonds or chopped pecans, toasted</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup dried apples, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup raisins</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup dark honey</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup natural unsalted peanut butter</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon olive oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 teaspoons vanilla extract</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Preheat the oven to 325 F. Lightly coat a 9 x 13 inch baking pan with olive oil cooking spray.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">In a large bowl, combine the oats, flour, dry milk, wheat germ, almonds, apples, raisins, and salt. Stir well to blend, and set aside.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Georgia,"Times New Roman",serif;">In a small saucepan, stir together the honey, peanut butter, and olive oil over medium-low heat until well blended. Do not let the mixture boil. Stir in the vanilla. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGaINelW0MWfD8WdhvHc4RIF1HfUVQBR-1wA3WU9JgSg0_jKmTQar8ei_MY_o_iw3uCmmkYo7JE1w6uX5IlAhyphenhyphenlxchyrREQ7UaFNb4hr3AOd_GQ3W9uIJpqK0yCuAySukb9gxMNc8VRl_U/s1600/DSCN8255.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGaINelW0MWfD8WdhvHc4RIF1HfUVQBR-1wA3WU9JgSg0_jKmTQar8ei_MY_o_iw3uCmmkYo7JE1w6uX5IlAhyphenhyphenlxchyrREQ7UaFNb4hr3AOd_GQ3W9uIJpqK0yCuAySukb9gxMNc8VRl_U/s320/DSCN8255.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Georgia,"Times New Roman",serif;">Add the warm honey mixture to the dry ingredients and stir quickly until well combined. The mixture should be sticky but not wet.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Pat the mixture evenly into the prepared baking pan. Press firmly to remove any air pockets. Bake just until the edges begin to brown, about 25 minutes. Let cool in the pan on a wire rack for 10 minutes, then cut into 24 bars. When just cool enough to handle, remove the bars from the pan and place on the rack to cool completely. Store in airtight containers in the refrigerator.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWT-BJcbcSphv70yPzHPhhUaI3CZiNN188U2LcoGY7d4WjVnY-djYDbVAXI8P3oD1Vrz_Qfgrp-dUjsurSq-bCCOPALIjM7VXCbnl9BECSE3pXemAVTTNR-e5hqFlRDZSXYFomJeYlOSIB/s1600/DSCN8260.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWT-BJcbcSphv70yPzHPhhUaI3CZiNN188U2LcoGY7d4WjVnY-djYDbVAXI8P3oD1Vrz_Qfgrp-dUjsurSq-bCCOPALIjM7VXCbnl9BECSE3pXemAVTTNR-e5hqFlRDZSXYFomJeYlOSIB/s320/DSCN8260.JPG" width="320" /></a></div><br />
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<i><span style="font-family: Georgia,"Times New Roman",serif;">My Review</span></i><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><i>These hearty bars are packed full of flavor. They went well with coffee in the morning and an afternoon snack for my daughter. This batch made 24 bars and I wrapped them individually to stay fresh and to take on-the-go. </i></span><br />
<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6090187748649765897.post-7507406281324646852011-05-01T23:00:00.000-07:002011-05-01T23:02:21.721-07:00Miso-Glazed Bacon and Asparagus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75tYkKLfHRCYOo1qofM4QUTd1x5HQINkvk4Oxg72Y6mUYP2i82paONe_bUdlCHKmO95hsC8N7K-W-RqJqsFCMI9oR3qktX_CR11zukLpki_0imZrlkZJUWhbHSFA0bwYMLhky9PTbFSyQ/s1600/DSCN8040.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/AVvXsEi75tYkKLfHRCYOo1qofM4QUTd1x5HQINkvk4Oxg72Y6mUYP2i82paONe_bUdlCHKmO95hsC8N7K-W-RqJqsFCMI9oR3qktX_CR11zukLpki_0imZrlkZJUWhbHSFA0bwYMLhky9PTbFSyQ/s320/DSCN8040.JPG" width="240" /></a></div><br />
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<blockquote><span style="font-family: Georgia,"Times New Roman",serif;">"Nothing with bacon wrapped around it can ever be bad and this is a case in point. The snap of the asparagus paired with the sweet of the miso all combined in a little bacon wrapper and roasted in the oven is simple and delicious."</span></blockquote><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW08TmxE4x5-k6w0AXJRClcetBIWnKA5N-r4H7afsc3yGzBRON8j1vWQTCdcdQzhvv7UGfysUhBn4cjW4sNjs_gimgksuQqeYM_3AAogkKL5GqeJJeHb-ZW7aamkm_ZjKg1LsuqfWLv89g/s1600/DSCN8031.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW08TmxE4x5-k6w0AXJRClcetBIWnKA5N-r4H7afsc3yGzBRON8j1vWQTCdcdQzhvv7UGfysUhBn4cjW4sNjs_gimgksuQqeYM_3AAogkKL5GqeJJeHb-ZW7aamkm_ZjKg1LsuqfWLv89g/s320/DSCN8031.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">24 asparagus spears, bottom 2 inches trimmed</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">12 smoked bacon slices, halved crosswise</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Bamboo toothpicks, soaked in water</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup shiro miso (white miso paste)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup mirin (sweetened rice wine)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon fresh lemon juice</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon sesame seeds</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKuR7Zfvbw_uT-FHHI-kkX1JzdexIcrukyv-aKlxGHAQ1xthBo3G0Trn6QPpnC4ftzclDsTwUahrp5ce0USWAZH5E-3SEWW6009R9-8yI_1RL3mfTPugzENzC-etrTi-MA_TOEStpBm-0c/s1600/DSCN8032.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/AVvXsEiKuR7Zfvbw_uT-FHHI-kkX1JzdexIcrukyv-aKlxGHAQ1xthBo3G0Trn6QPpnC4ftzclDsTwUahrp5ce0USWAZH5E-3SEWW6009R9-8yI_1RL3mfTPugzENzC-etrTi-MA_TOEStpBm-0c/s320/DSCN8032.JPG" width="240" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span> <br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Preheat the oven to 400 F.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Peel the asparagus stalks and halve each spear crosswise. Place an asparagus tip and stalk across each bacon strip, then roll them up and secure with a bamboo toothpick, pushing the toothpick through both pieces of asparagus.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Z6kXaDZ99wb8vg_602nyAfx_qvU1P6HG1vOtEz1T4KYif5FzoJnH3esWqORtoXkYLva6Mt6Zz8lMabGfttGaWzebJneUhNCOshOGzi1vy9pHvXi4hRK9SmvAmhW_pQncD1-BKeZ1ikOJ/s1600/DSCN8035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Z6kXaDZ99wb8vg_602nyAfx_qvU1P6HG1vOtEz1T4KYif5FzoJnH3esWqORtoXkYLva6Mt6Zz8lMabGfttGaWzebJneUhNCOshOGzi1vy9pHvXi4hRK9SmvAmhW_pQncD1-BKeZ1ikOJ/s320/DSCN8035.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">In a small mixing bowl, combine the miso, mirin, sugar, and lemon. </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">Arrange the asparagus bundles on a rimmed baking sheet...</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsC9sDc3pfwd8vwC6HSpCiFN90EQTodDCXi4EXM_luTDm4QPDcwZa7OTpJb-yV98D6dmyfZ1bxe5WsZV0Yzr8B6ciF_8o1wWb6TyHvoiYeun_BfFK7aN6KNlAM_iHOWaiAbTcGpMATSoZ/s1600/DSCN8039.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/AVvXsEiVsC9sDc3pfwd8vwC6HSpCiFN90EQTodDCXi4EXM_luTDm4QPDcwZa7OTpJb-yV98D6dmyfZ1bxe5WsZV0Yzr8B6ciF_8o1wWb6TyHvoiYeun_BfFK7aN6KNlAM_iHOWaiAbTcGpMATSoZ/s320/DSCN8039.JPG" width="240" /></a></div><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">Brush with the miso glaze, and bake until the asparagus is crisp-tender, about 10 minutes. Sprinkle with the sesame seeds and bake until the bacon is cooked and slightly crispy around the edges, about 5 minutes longer.</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">Serves 6</span></span><br />
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<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">My Review</span></span></i><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-family: Georgia,"Times New Roman",serif;">These are fabulous little bites. They made the perfect Spring appetizer for a family brunch today and we couldn't stop eating them! Crisp asparagus, smoked bacon and a touch of sweetness... you can't go wrong with this one.</span></i> </span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6090187748649765897.post-48409083166739797802011-04-25T18:18:00.000-07:002011-04-25T18:18:10.537-07:00Spicy Cauliflower Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2g0NEMnIjFX7bzuD5cdBusFF6BHiAjV6OZVri_kWjLz2We8c6YF_TxNeFiYVHzpUjakYfsiHSpUo8my4kVvNjshN0sraVq8gooy7q78tWGCDXQLTeXpt6r9VR83DXCsH-6vvPQ4PGdNco/s1600/DSCN8023.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/AVvXsEj2g0NEMnIjFX7bzuD5cdBusFF6BHiAjV6OZVri_kWjLz2We8c6YF_TxNeFiYVHzpUjakYfsiHSpUo8my4kVvNjshN0sraVq8gooy7q78tWGCDXQLTeXpt6r9VR83DXCsH-6vvPQ4PGdNco/s320/DSCN8023.JPG" width="240" /></a></div><br />
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<blockquote><span style="font-family: Georgia,"Times New Roman",serif;">"This is an unusually spicy and full-flavored soup; if necessary, adjust the pungent spices to your comfort level."</span></blockquote><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_F5oimYlyyNd2HhQesLU_avtw4WYTXT6oXNoN2TJ0V_pHkfcYfTt_lSAXbdjep7OVoR2AG7jEm6VROkFHLY5cFfv-X-HW_svXjA3USWVdC0MFICduPxPr-etJQ41dABVsz4p4wJnM2Kr/s1600/DSCN8007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_F5oimYlyyNd2HhQesLU_avtw4WYTXT6oXNoN2TJ0V_pHkfcYfTt_lSAXbdjep7OVoR2AG7jEm6VROkFHLY5cFfv-X-HW_svXjA3USWVdC0MFICduPxPr-etJQ41dABVsz4p4wJnM2Kr/s320/DSCN8007.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup olive oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 onion, peeled and diced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 carrot, peeled and diced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6 cilantro sprigs, coarsely chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 large head of cauliflower, trimmed of green leaves and coarsely chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 cups chicken broth</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 cups water</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon coriander seeds, crushed</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon cumin seeds, crushed</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon chile powder</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon turmeric</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon dried chile flakes</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Fresh-ground black pepper </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5M-N-TnNOX_VsSK4s_3nWNl2inClLr72S7L-hvO1N6CInVNfyoDDJD2X45p0x0HfZLHf_aeOvQors9QknQ8i_iMFWbtwFNcIdSLs1O3m1RJt8lU0__4qRt6WC9oT-UOYSX7Ijo_kD1m3Z/s1600/DSCN8011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5M-N-TnNOX_VsSK4s_3nWNl2inClLr72S7L-hvO1N6CInVNfyoDDJD2X45p0x0HfZLHf_aeOvQors9QknQ8i_iMFWbtwFNcIdSLs1O3m1RJt8lU0__4qRt6WC9oT-UOYSX7Ijo_kD1m3Z/s320/DSCN8011.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Heat olive oil in a heavy-bottomed soup pot. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Add and cook onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt and pepper stirring often, over medium heat.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xyiHgpz5z2VbpL1c1ApszFT6pLzVAHUAHXRvMSod0O0AaEc1oKgsUSsna0jwrgWdTjySmEzCBoKqu7C4MVF_s4fjsHNjAilniEks85OUOTFssVLJhcMxoqje2paA56wZCPsovUpKx8fb/s1600/DSCN8020.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xyiHgpz5z2VbpL1c1ApszFT6pLzVAHUAHXRvMSod0O0AaEc1oKgsUSsna0jwrgWdTjySmEzCBoKqu7C4MVF_s4fjsHNjAilniEks85OUOTFssVLJhcMxoqje2paA56wZCPsovUpKx8fb/s320/DSCN8020.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">When very soft but not browned, add the cilantro sprigs, cauliflower, chicken broth and water.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. Stir vigorously with a spoon or whisk to coarsely puree the soup. You may need to add more broth or water to thin the soup if it is too thick. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, chopped cilantro or mint and a squeeze of lime juice.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Makes 2 quarts; 4 to 6 servings</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGgMSI7LlPDyzQNutVnQ65VchrK3GiY_IchNaNzNJXIrC6Xjnob2vRV0SIjPUQlclpQ_ml03NOxDlt2VJtY0y88Bj5w854EbyDOLUzQLdtSh_QztS50Owbwl1-1dfCJS38DmqzB9QCoFz/s1600/DSCN8025.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGgMSI7LlPDyzQNutVnQ65VchrK3GiY_IchNaNzNJXIrC6Xjnob2vRV0SIjPUQlclpQ_ml03NOxDlt2VJtY0y88Bj5w854EbyDOLUzQLdtSh_QztS50Owbwl1-1dfCJS38DmqzB9QCoFz/s320/DSCN8025.JPG" width="320" /></a></div><br />
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<i><span style="font-family: Georgia,"Times New Roman",serif;">My Review</span></i><br />
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<i><span style="font-family: Georgia,"Times New Roman",serif;">This fragrant soup has the perfect amount of spice. The cauliflower picks up all the flavors. I used my stick blender to puree the soup. Adding the garnishes makes this one! </span></i><br />
<i><span style="font-family: Georgia,"Times New Roman",serif;">Enjoy...</span></i><i><span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span></i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6090187748649765897.post-70653959970525228372011-01-02T12:21:00.000-08:002011-01-02T12:21:47.997-08:00Slow-Braised Pork Pot Roast with Apples & Onions<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIZ4ujxj4-EwbzZCcrwAlWFzbcqnkhnI_XcSepPy84sH3ZkqGtWj-wJTUf1NUe5fAZFErncdAFXCQMg2aawk5U2yMv1MC3E6xTcODvKA40gkhSNzvhAynNfYyA29yPdbMBEiuiY-Z7HQZ/s1600/DSCN7230.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/AVvXsEjWIZ4ujxj4-EwbzZCcrwAlWFzbcqnkhnI_XcSepPy84sH3ZkqGtWj-wJTUf1NUe5fAZFErncdAFXCQMg2aawk5U2yMv1MC3E6xTcODvKA40gkhSNzvhAynNfYyA29yPdbMBEiuiY-Z7HQZ/s320/DSCN7230.JPG" width="240" /></a></div><br />
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<blockquote><span style="font-family: Georgia,"Times New Roman",serif;">"My friends go crazy for this flavorful dish, nodding approval while fitting in compliments between mouthfuls and sopping up every dribble of juice with their bread."</span></blockquote><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjXTgOJY9gg7luf92wSmxaVbfScIH75WWdhJG-c8tVvO0tUKirg28vvIv9VvWKB8TXA2xloB6m3XncA5a27hKjrZDgcuzeCcT3JgBvqdc1qeSLspvy05ZbKWMyHsIIVMjyQMi1Re7QYJH/s1600/DSCN7242.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjXTgOJY9gg7luf92wSmxaVbfScIH75WWdhJG-c8tVvO0tUKirg28vvIv9VvWKB8TXA2xloB6m3XncA5a27hKjrZDgcuzeCcT3JgBvqdc1qeSLspvy05ZbKWMyHsIIVMjyQMi1Re7QYJH/s320/DSCN7242.JPG" width="320" /></a></div> <br />
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<span style="font-family: Georgia,"Times New Roman",serif;">1 (2 1/2 pound) boneless pork shoulder or butt roast</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 teaspoons salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon black pepper</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 Gala apples, each cut into 8 chunks</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 large onion, cut into 16 chunks</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">2 large springs fresh thyme</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6 cloves garlic</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon caraway seeds, optional</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1/3 cup raspberry or white wine vinegar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">3 tablespoons sugar</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IfWuQgAurBwyNE_Y89bb9nXC7WHuQJUDQXXLu3D2j4iyV8FtdpewvWNr8ShKS49twnoOByAxyui4xCKIoP4P-q6S_zBNsIVrYzAjFD49Joe309guUu10UdtD36nhL9fY0uno2LhOcKbU/s1600/DSCN7244.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IfWuQgAurBwyNE_Y89bb9nXC7WHuQJUDQXXLu3D2j4iyV8FtdpewvWNr8ShKS49twnoOByAxyui4xCKIoP4P-q6S_zBNsIVrYzAjFD49Joe309guUu10UdtD36nhL9fY0uno2LhOcKbU/s320/DSCN7244.JPG" width="320" /></a></div><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Pat dry the pork roast and sprinkle with the salt and pepper. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Place apples, onion, thyme, and garlic in a small roasting pan...</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">and set the pork roast on top. Sprinkle with the caraway seeds.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Mix together the vinegar and sugar until the sugar is dissolved...</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">then pour it around the pork.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Makes 6 to 8 servings</span><br />
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<i><span style="font-family: Georgia,"Times New Roman",serif;">My Review</span></i><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> <i>From Seattle's Culinary Diva, Kathy Casey delivers this succulent recipe that is a must try. Savory, sweet and tangy flavors melt together in one pot. This simple dish results in</i></span> <i><span style="font-family: Georgia,"Times New Roman",serif;">a great comfort meal to feed a crowd.</span></i>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6090187748649765897.post-33126200470258355632010-12-03T22:59:00.000-08:002010-12-03T23:00:58.639-08:00Pomegranate Martini<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAF3FROBMnGJu321OVbTKFjxShr1O2nrvaVzyI4SPvEw1hvBE9ZyO86bxn7J2uyr-OU0FaDxSjxT8K1yL1L4jelqBgpwxnZf7ldIRajXvTYGjboOsVEcGsubpIMYNRQ6KxLkQQd1JGnII/s1600/DSCN6616.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAF3FROBMnGJu321OVbTKFjxShr1O2nrvaVzyI4SPvEw1hvBE9ZyO86bxn7J2uyr-OU0FaDxSjxT8K1yL1L4jelqBgpwxnZf7ldIRajXvTYGjboOsVEcGsubpIMYNRQ6KxLkQQd1JGnII/s320/DSCN6616.JPG" width="320" /></a></div><br />
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<blockquote><span style="font-family: Georgia, "Times New Roman", serif;">"A perfect balance of sweet and tart, and blushed with color. Bring out the seasonal joy of fresh pomegranates with a garnish of fresh ruby-red seeds."</span></blockquote><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujjLrb25gknV4g2sVNG2ixcie21sBE-opdggh5THlEFwKFFJFfjy6JgwLdSZVMkiuHGG3kI5VRXIijGJluovaeRjHXiGTwicgK7J1Q0gOr1Eg45WV1jaqnzeFGOSpzVshQMQXQnDkgXh1/s1600/DSCN6626.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujjLrb25gknV4g2sVNG2ixcie21sBE-opdggh5THlEFwKFFJFfjy6JgwLdSZVMkiuHGG3kI5VRXIijGJluovaeRjHXiGTwicgK7J1Q0gOr1Eg45WV1jaqnzeFGOSpzVshQMQXQnDkgXh1/s320/DSCN6626.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">superfine sugar</span><br />
<span style="font-family: Georgia;">1 lemon wedge</span><br />
<span style="font-family: Georgia;">2 ounces (1/4 cup) citrus vodka</span><br />
<span style="font-family: Georgia;">1 ounce (2 tablespoons) pomegranate juice</span><br />
<span style="font-family: Georgia;">1/4 ounce (1 1/2 teaspoons) fresh lemon juice</span><br />
<span style="font-family: Georgia;">1/2 teaspoon grenadine</span><br />
<span style="font-family: Georgia;">6 pomegranate seeds</span><br />
<span style="font-family: Georgia;">lemon twist</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Spread a little superfine sugar on a small saucer. Rub the rim of the martini glass with the lemon wedge,</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">and then invert the glass onto the sugar to coat the rim. Discard the wedge.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshPgOAMjz3nBnJL08MqN4wxXmSRf1eB5xnMSz7Sj4vi_2nbFIZiiEIUTF2CiNKklgO3Fjf7fUgXVGOsHZJwuHT6go_hKXL-StP-84R2JD97EDCmdgxTr3LWMvYPdUQV4OXS6igk_Jrtwq/s1600/DSCN6649.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshPgOAMjz3nBnJL08MqN4wxXmSRf1eB5xnMSz7Sj4vi_2nbFIZiiEIUTF2CiNKklgO3Fjf7fUgXVGOsHZJwuHT6go_hKXL-StP-84R2JD97EDCmdgxTr3LWMvYPdUQV4OXS6igk_Jrtwq/s320/DSCN6649.JPG" width="240" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Fill a cocktail shaker with ice and add the vodka, pomegranate juice, lemon juice, and grenadine. Cover, shake vigorously,</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">and then strain into the prepared glass. </span><br />
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<span style="font-family: Georgia;">Garnish with the pomegranate seeds and lemon twist.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgf_9sd-xsqVZ_XaOSKYggmF9hMrx4P7A6QoA4BMfcfxmfYzKLD1I7eKRpW3o1mHXegNHgofoE3H3CknMcULfgUmgVkZ-INl7ysTaw3JuLEfNaBr2JWFXRKwxb3aZq39nOFdM-se8AuzIT/s1600/DSCN6690.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgf_9sd-xsqVZ_XaOSKYggmF9hMrx4P7A6QoA4BMfcfxmfYzKLD1I7eKRpW3o1mHXegNHgofoE3H3CknMcULfgUmgVkZ-INl7ysTaw3JuLEfNaBr2JWFXRKwxb3aZq39nOFdM-se8AuzIT/s320/DSCN6690.JPG" width="240" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Serves 1</span><br />
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<span style="font-family: Georgia;"><em>My Review</em></span><br />
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<em><span style="font-family: Georgia;">The perfect holiday liquid refreshment! This festive bev would be a fun addition to your holiday get-togethers this season. Easy to make and easy to drink...</span></em>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6090187748649765897.post-15783756023915778042010-11-08T15:29:00.000-08:002010-11-08T20:47:06.332-08:00Peasant Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-T03YEpwSgPxcBGLsjTTE_hB5rDEuer9aMSV0OyqqQNpRUcQaZDoJUrrEIUNH_iIjs7XwwZNzXmot4fd8LVYBiSWk6apEjGGR0oCU9D5JrbSPHg67s9HEqt6dsKUWLSMZ06YXeXFmRAf/s1600/DSCN6367.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-T03YEpwSgPxcBGLsjTTE_hB5rDEuer9aMSV0OyqqQNpRUcQaZDoJUrrEIUNH_iIjs7XwwZNzXmot4fd8LVYBiSWk6apEjGGR0oCU9D5JrbSPHg67s9HEqt6dsKUWLSMZ06YXeXFmRAf/s320/DSCN6367.JPG" width="240" /></a></div><div align="left"></div><div align="left"><br />
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"Something I make on a long dark afternoon to chase autumnal blues away. It's simple and endlessly variable. You could put whatever you have hanging around in it."<br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 onion, chopped</span><br />
<span style="font-family: Georgia;">About 3 tablespoons of olive oil</span><br />
<span style="font-family: Georgia;">A few cloves of garlic, unpeeled</span><br />
<span style="font-family: Georgia;">1 carrot, chopped</span><br />
<span style="font-family: Georgia;">1 celery stalk, chopped</span><br />
<span style="font-family: Georgia;">2 cups of chopped kale</span><br />
<span style="font-family: Georgia;">1 quart of vegetable or chicken stock</span><br />
<span style="font-family: Georgia;">1 cup of white wine</span><br />
<span style="font-family: Georgia;">2 cups of cooked or drained canned cannellini beans</span><br />
<span style="font-family: Georgia;">1/2-1 cup of grated Parmesan</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUBNUi37w4Wur2FUYA0trMo_0jeXXqlfRjSnn8p_ZyBAxiyyYe2ThF3pRPx2y1eXKPSeMsgqF5o_4hfCX7yD6P5FTVM197V_zhyDUpUEfIT2JTmqCLEiaJsn7ixb23Ykig48i1fbP3CB3/s1600/DSCN6377.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUBNUi37w4Wur2FUYA0trMo_0jeXXqlfRjSnn8p_ZyBAxiyyYe2ThF3pRPx2y1eXKPSeMsgqF5o_4hfCX7yD6P5FTVM197V_zhyDUpUEfIT2JTmqCLEiaJsn7ixb23Ykig48i1fbP3CB3/s320/DSCN6377.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Begin, as always, with the onion, oil and garlic in a heavy, bottomed pan. Cook on low for about 5 minutes. </span><br />
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<span style="font-family: Georgia;">Add the carrot, celery and kale and stir for another 3 minutes or so. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Pour on the stock if it gets sticky before then, otherwise, add it at this stage along with the wine. Simmer on low for 20 minutes and then add the beans.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Simmer for another 15 minutes, stirring occasionally, then add the Parmesan. Fish out the garlic at the end just before serving. You can make this as thick or thin as you want; go by instinct and taste, adding or taking away as you want.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Serves 4-6</span><br />
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<em><span style="font-family: Georgia, "Times New Roman", serif;">My Review</span></em><br />
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<em><span style="font-family: Georgia, "Times New Roman", serif;">Ok, I confess... I bought another cookbook! I could not resist this one from Sophie Dahl (author, Roald Dahl's granddaughter). This beautiful cookbook is filled with gorgeous photos and stories from Sophie. Organized by seasons, this recipe is from the chapter, autumn suppers. I could look at this book all day and dream.</span> </em>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6090187748649765897.post-58500160485812679822010-09-30T23:06:00.000-07:002010-09-30T23:07:33.479-07:00Spinach Frittata<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeo3JU0wjAxdod2ALePWqIGduzMZp8h-edR1e_9FJESc0vw9cgv-mTJQG9Pduy3PK2fJzVPc9OykRH4XJECcb8ctVZRCAE4nDqlof96NFCope9NZ8RTx_Ko3-xkx7ynQMbudpBqnAAcNnn/s1600/DSCN5735.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeo3JU0wjAxdod2ALePWqIGduzMZp8h-edR1e_9FJESc0vw9cgv-mTJQG9Pduy3PK2fJzVPc9OykRH4XJECcb8ctVZRCAE4nDqlof96NFCope9NZ8RTx_Ko3-xkx7ynQMbudpBqnAAcNnn/s320/DSCN5735.JPG" width="240" /></a></div><br />
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<blockquote><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Georgia, "Times New Roman", serif;">"Since the ingredients in this recipe are ones you may well have on hand, this Italian-style omelet makes for an easy supper."</span></blockquote><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEuEU93Z7Kd7tnlazmpNBc9UYbDXuR3t4S6rA1LVzepBFfWKzvBsmayOVPf0WdBhWGgrXNB3L1dLalu_6Hk4YL4rAERlHT32fKALChyphenhyphenc9Xcu_rwz_UdxAtBYp84iBqZ_ons4XssT1ZtiIp/s1600/DSCN5736.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEuEU93Z7Kd7tnlazmpNBc9UYbDXuR3t4S6rA1LVzepBFfWKzvBsmayOVPf0WdBhWGgrXNB3L1dLalu_6Hk4YL4rAERlHT32fKALChyphenhyphenc9Xcu_rwz_UdxAtBYp84iBqZ_ons4XssT1ZtiIp/s320/DSCN5736.JPG" width="320" /></a></div><br />
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1 t olive oil<br />
1 clove garlic, minced<br />
3 cups baby spinach leaves<br />
3 whole eggs, plus 4 egg whites<br />
3/4 t salt<br />
1/4 t freshly ground pepper<br />
1/2 yellow onion, chopped<br />
1/4 cup minced red bell pepper<br />
2 waxy red or white potatoes, peeled and shredded<br />
2 T julienned fresh basil<br />
1/4 cup shredded part-skim mozzarella or provolone cheese<br />
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Preheat the broiler. Position the rack 4 inches from the heat source.<br />
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In a large, nonstick frying pan with a flameproof handle, heat 1/2 teaspoon of the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute.<br />
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Stir in the spinach and cook until it wilts, 1-2 minutes. Transfer to a bowl. Set the frying pan aside.<br />
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In a bowl, whisk together the whole eggs and egg whites. Stir in 1/4 teaspoon of the salt and the pepper. Set aside.<br />
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Return the pan to medium heat and heat the remaining 1/2 teaspoon olive oil. Add the onion and saute until soft and translucent, about 4 minutes.<br />
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Stir in the remaining 1/2 teaspoon salt, the bell pepper...<br />
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and the potatoes and cook until the potatoes begin to brown but are still tender-crisp, 2-3 minutes. Spread the potatoes in an even layer in the pan. <br />
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Spread the spinach evenly over the potatoes.<br />
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Sprinkle with the basil. Pour in the beaten eggs and sprinkle evenly with the cheese.<br />
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Cook until slightly set, about 2 minutes.<br />
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Carefully place the pan under the broiler the broil until the frittata is brown and puffy and completely set, about 3 minutes. Gently slide onto a warmed serving platter and cut into wedges. Serve immediately. <br />
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Serves 4<br />
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<em>My Review</em><br />
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<em>This is a great frittata recipe... hearty enough for dinner and filled with scrumptious flavors. So easy and so versatile.</em>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6090187748649765897.post-71196898807640569772010-09-14T21:35:00.000-07:002010-09-14T21:35:18.466-07:00Grilled Salmon with North African Flavors<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSfmeO25K-XgbT1wou43tNjsFHFoZLqbQoYxjp8nR_I-vt8n7QcSo7Qtx0f6_tdkAkTkvh_eLZhMxjgo0QqLYxUBNZEBM7UsCkcOg2w0kDwJW60RV95N-lgKEmzR6GK8Dhs8zz9_E8qa9/s1600/DSCN5472.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSfmeO25K-XgbT1wou43tNjsFHFoZLqbQoYxjp8nR_I-vt8n7QcSo7Qtx0f6_tdkAkTkvh_eLZhMxjgo0QqLYxUBNZEBM7UsCkcOg2w0kDwJW60RV95N-lgKEmzR6GK8Dhs8zz9_E8qa9/s320/DSCN5472.JPG" width="240" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><blockquote><span style="font-family: Georgia, "Times New Roman", serif;">"This version of the classic North African herb paste know as <em>chermoula</em> serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450 F for 12 to 15 minutes."</span></blockquote><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwo8KYAul-f9VPWEZ7fdeh94PmFD8Cvw5d1vjKMwxcq-fZvEdBTcochzCVYzfslJ94AYPpCbfTxoezGkpaljCWhLJIUpsK3ARTzd5tSQn8kze5ny5DPVgaxA_B6bXuXLnQtStl_iBHX-s0/s1600/DSCN5476.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwo8KYAul-f9VPWEZ7fdeh94PmFD8Cvw5d1vjKMwxcq-fZvEdBTcochzCVYzfslJ94AYPpCbfTxoezGkpaljCWhLJIUpsK3ARTzd5tSQn8kze5ny5DPVgaxA_B6bXuXLnQtStl_iBHX-s0/s320/DSCN5476.JPG" width="320" /></a></div></span><br />
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<span style="font-family: Georgia;">1/4 cup low-fat or nonfat plain yogurt</span><br />
<span style="font-family: Georgia;">1/4 cup chopped fresh parsley</span><br />
<span style="font-family: Georgia;">1/4 cup chopped fresh cilantro</span><br />
<span style="font-family: Georgia;">2 T lemon juice</span><br />
<span style="font-family: Georgia;">1 T extra-virgin olive oil</span><br />
<span style="font-family: Georgia;">3 cloves garlic, minced</span><br />
<span style="font-family: Georgia;">1 1/2 t paprika</span><br />
<span style="font-family: Georgia;">1 t ground cumin</span><br />
<span style="font-family: Georgia;">1/4 t salt, or to taste</span><br />
<span style="font-family: Georgia;">Freshly ground pepper to taste</span><br />
<span style="font-family: Georgia;">1 pound center-cut salmon fillet, cut into 4 portions</span><br />
<span style="font-family: Georgia;">1 lemon, cut into wedges</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Stir together yogurt,</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">parsley,</span><br />
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<span style="font-family: Georgia;">cilantro,</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">lemon juice,</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJLqu3uDNY_HWq9OXQlv78Y8UXXyrfOjiysTjMfsWoXtS58uaCFbSXuCTmO-g4wKP8E2yjXE6NnMaIM3F_oJaQ9rzFaHMHHrLMN7WD7ed1vCeaVKVA3OKeVXxnfLUmSLwSsqoQnh6nHLd/s1600/DSCN5481.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJLqu3uDNY_HWq9OXQlv78Y8UXXyrfOjiysTjMfsWoXtS58uaCFbSXuCTmO-g4wKP8E2yjXE6NnMaIM3F_oJaQ9rzFaHMHHrLMN7WD7ed1vCeaVKVA3OKeVXxnfLUmSLwSsqoQnh6nHLd/s320/DSCN5481.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">oil,</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYKK-4WRiHAPQDMinmzo8MdrBHzHiz69TlIFmABcQopqCRzmt3KFpwKveahU0ujClF-MXQ9ZCnJJHLFzGJ9K-DJS9vTI3TF2e4j26B3rj4vjcsioQFClzXGTbOgHGJWbzjszY4UiVspu_/s1600/DSCN5482.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYKK-4WRiHAPQDMinmzo8MdrBHzHiz69TlIFmABcQopqCRzmt3KFpwKveahU0ujClF-MXQ9ZCnJJHLFzGJ9K-DJS9vTI3TF2e4j26B3rj4vjcsioQFClzXGTbOgHGJWbzjszY4UiVspu_/s320/DSCN5482.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">garlic,</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDsvA2ya-0nerMwJEeKzsg1XJc4PoLGgUHUM1pTRUOj37wa6ItU2gOndjKXCneL5f8RUXqeXfxWjKPbmSwP06rE_t40t2LyqKyhjB1GQ3Ib0Phu2cizWvl-7diyZu5ZY69o3lb106mR2c/s1600/DSCN5483.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDsvA2ya-0nerMwJEeKzsg1XJc4PoLGgUHUM1pTRUOj37wa6ItU2gOndjKXCneL5f8RUXqeXfxWjKPbmSwP06rE_t40t2LyqKyhjB1GQ3Ib0Phu2cizWvl-7diyZu5ZY69o3lb106mR2c/s320/DSCN5483.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">paprika,</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOB0uS9bev9OpYiCQ4aObQKc5OFRkzy0cg134c_NEwNA9ddXPV1dtcu0Xfe7c6aCemJG20h3-FRqCki2wrwtpv6YkHD8HxOtiJeRJ6BVqcBmuDhhwwM1zZs078zATyf8HFILwnM8Yb-7t/s1600/DSCN5484.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJOB0uS9bev9OpYiCQ4aObQKc5OFRkzy0cg134c_NEwNA9ddXPV1dtcu0Xfe7c6aCemJG20h3-FRqCki2wrwtpv6YkHD8HxOtiJeRJ6BVqcBmuDhhwwM1zZs078zATyf8HFILwnM8Yb-7t/s320/DSCN5484.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">cumin,</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsLMuPQ8XqMtnN5-HAKKi92v83P08ERGZPQjEji9iH4wLCkKLliyfF6CZUk6StUmHbrtmG1P_w7bcBDo22TD_0v0xhuaXV6zgYtxoCso3SMs98hPmePI1Z6aeAP1qOIAEJfSWwQo1cZh0/s1600/DSCN5485.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsLMuPQ8XqMtnN5-HAKKi92v83P08ERGZPQjEji9iH4wLCkKLliyfF6CZUk6StUmHbrtmG1P_w7bcBDo22TD_0v0xhuaXV6zgYtxoCso3SMs98hPmePI1Z6aeAP1qOIAEJfSWwQo1cZh0/s320/DSCN5485.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">and salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYLjIYI5oN6WmyzxQ9OadVlzItvP0sdTylrOYWLV3BofCgWRG6Ahq6thuZsTVCw79HpvYntrCdEH_CCIKTlZjGWAz9tQb_vhlIRD7qJjDcfLcLUrrBpA4HluYVGjXjcuVpYxnUe6A_B37/s1600/DSCN5489.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYLjIYI5oN6WmyzxQ9OadVlzItvP0sdTylrOYWLV3BofCgWRG6Ahq6thuZsTVCw79HpvYntrCdEH_CCIKTlZjGWAz9tQb_vhlIRD7qJjDcfLcLUrrBpA4HluYVGjXjcuVpYxnUe6A_B37/s320/DSCN5489.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Place salmon fillets in a large sealable plastic bag. Pour the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyspKS4S_QgE2A5TV6eLKJ5aQ1n7EkeY7eur8xi9hHVfXchdhSxyW8AaVh0eHAP6S354HmvUIt34so6cY-_T4SCDScyu317CLJVrZLnb1ERN_xxZEObFJ-IQRrWn9itdxjlvKx9Q_ZgmC/s1600/DSCN5490.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyspKS4S_QgE2A5TV6eLKJ5aQ1n7EkeY7eur8xi9hHVfXchdhSxyW8AaVh0eHAP6S354HmvUIt34so6cY-_T4SCDScyu317CLJVrZLnb1ERN_xxZEObFJ-IQRrWn9itdxjlvKx9Q_ZgmC/s320/DSCN5490.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Remove the salmon from the marinade, blotting any excess. Grill (or roast in the oven) until browned and opaque in the center, 4 to 6 minutes per side. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBXGyHA-u-gv-LAVqpqOOVgFNJkf-O5eWbT5EzsDCOxywRCGex80rhezha1hv6Mf1iV7Itv2POulZgcyo_n1NyohxzxrwL6b2voSCTzJ6_6WWl7Z5O9rBOZaEoNYvTSl6xOjg7KAEhQtp/s1600/DSCN5493.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBXGyHA-u-gv-LAVqpqOOVgFNJkf-O5eWbT5EzsDCOxywRCGex80rhezha1hv6Mf1iV7Itv2POulZgcyo_n1NyohxzxrwL6b2voSCTzJ6_6WWl7Z5O9rBOZaEoNYvTSl6xOjg7KAEhQtp/s320/DSCN5493.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhlz0wpH1yCxEs42tS4PC_HnuGwk4SseHPdrCyiWcg71YLEXssPSDUermogBOaxbg7Vs2y5gkr3NXVNYlAYsClj1oRSP4FtIXq4GtYjZVgdc8q0I4InGQe5OysViGhkmXHEhCytcFBA0g/s1600/DSCN5497.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhlz0wpH1yCxEs42tS4PC_HnuGwk4SseHPdrCyiWcg71YLEXssPSDUermogBOaxbg7Vs2y5gkr3NXVNYlAYsClj1oRSP4FtIXq4GtYjZVgdc8q0I4InGQe5OysViGhkmXHEhCytcFBA0g/s320/DSCN5497.JPG" width="320" /></a></div><br />
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<em><span style="font-family: Georgia, "Times New Roman", serif;">My Review</span></em><br />
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<em><span style="font-family: Georgia;">This sauce is simply superb! I didn't get enough. Next time I will triple the sauce recipe and mix it into the couscous. Fresh, fast and flavorful!</span></em>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6090187748649765897.post-82896169824029575172010-09-07T22:23:00.000-07:002010-09-07T22:23:01.100-07:00Farro Salad with Tomatoes and Herbs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvqrEWU0UEekfUefZAwh-q-tI9ZprVaGGgHIrlKi18iz0DmDwJf3cB43QWCkf4iL-XEIGFz2_4M2A_p6G43ozdmJ-V-TBpn4e9Y-lagWmh_3Ke4O7yUZ4G_C7PgLv3X1tjqRjRx3pbAtS/s1600/DSCN5259.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvqrEWU0UEekfUefZAwh-q-tI9ZprVaGGgHIrlKi18iz0DmDwJf3cB43QWCkf4iL-XEIGFz2_4M2A_p6G43ozdmJ-V-TBpn4e9Y-lagWmh_3Ke4O7yUZ4G_C7PgLv3X1tjqRjRx3pbAtS/s320/DSCN5259.JPG" width="240" /></a></div><br />
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<blockquote><span style="font-family: Georgia, "Times New Roman", serif;">"Farro is a type of wheat that was an important component of the Roman Empire's diet, but it fell somewhat out of favor when more refined wheat products became plentiful in Italy... Farro is available in Italian markets and gourmet grocery stores, but brown rice or barley could also be used in this recipe."</span></blockquote><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">10 ounces farro (about 1 1/2 cups)</span><br />
<span style="font-family: Georgia;">2 1/4 teaspoons salt, plus more to taste</span><br />
<span style="font-family: Georgia;">1 large garlic clove, minced</span><br />
<span style="font-family: Georgia;">2 tablespoons balsamic vinegar</span><br />
<span style="font-family: Georgia;">1/4 teaspoon freshly ground black pepper, plus more taste</span><br />
<span style="font-family: Georgia;">1/4 cup extra-virgin olive oil</span><br />
<span style="font-family: Georgia;">2 medium-sized tomatoes, seeded and chopped (I used 3 cups cherry tomatoes, halved)</span><br />
<span style="font-family: Georgia;">1/2 medium-size sweet onion (such as Walla Walla), finely chopped</span><br />
<span style="font-family: Georgia;">1/4 cup snipped fresh chives</span><br />
<span style="font-family: Georgia;">1/4 cup finely chopped fresh flat-leaf parsley</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.bluebirdgrainfarms.com/">www.bluebirdgrainfarms.com</a></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I followed cooking directions of the back of the package...</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In a medium saucepan, combine 4 cups water and farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 2 teaspoons of salt and simmer until the farro is tender, about 10 minutes longer. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Drain well, then transfer to a large bowl and let cool.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In a medium bowl, mash the garlic with 1/4 teaspoon of salt to make a paste.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Whisk in the vinegar and 1/4 teaspoon of pepper...</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">... then the oil.</span><br />
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<em><span style="font-family: Georgia, "Times New Roman", serif;">(Homegrown cherry tomatoes!)</span></em><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add the tomatoes...</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">onion</span><span style="font-family: Georgia, "Times New Roman", serif;">...</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">chives...</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">and the parsley to the farro and toss to combine. Add the vinaigrette to the salad and toss to coat. Season the salad with more salt and pepper to taste. (This salad can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)</span><br />
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<span style="font-family: Georgia;">4 side-dish servings</span><br />
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<em><span style="font-family: Georgia, "Times New Roman", serif;">My Review</span></em><br />
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<em><span style="font-family: Georgia;">Farro is much like buckwheat or wheat berries... wholesome and chewy. This particular farro is grown here in Washington and has 5 grams of dietary fiber per serving. This dish has traditional Italian flavors and was a nice filling side to my roasted chicken.</span></em>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6090187748649765897.post-50231196960935832952010-08-09T22:08:00.000-07:002010-08-09T22:08:02.808-07:00Smoked Oyster and Goat Cheese Pastries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIx9K21Nvw_jkfZAMUG4aI7EWSSMUHMB1b12ckPBN2Cjrt5xkFxAErMsKW_leVrBZrPCyAYDDTqRUjaxSGsG-d2imWw-yYt6rz_xkT4l2zN1P4CIf2dEXQWtqGueWhW4ye2zNez1D0I8Z/s1600/033.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/AVvXsEivIx9K21Nvw_jkfZAMUG4aI7EWSSMUHMB1b12ckPBN2Cjrt5xkFxAErMsKW_leVrBZrPCyAYDDTqRUjaxSGsG-d2imWw-yYt6rz_xkT4l2zN1P4CIf2dEXQWtqGueWhW4ye2zNez1D0I8Z/s320/033.JPG" width="240" /></a></div><br />
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<blockquote style="font-family: Georgia,"Times New Roman",serif;">"I love smoked oysters and I don't think that enough people know about them, so make these little pastries and let everyone enjoy."</blockquote><br />
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<div style="font-family: Georgia,"Times New Roman",serif;">8 oz. puff pastry dough</div><div style="font-family: Georgia,"Times New Roman",serif;">4 oz. soft goat cheese, crumbled</div><div style="font-family: Georgia,"Times New Roman",serif;">2 cans smoked oysters, 3 oz. each</div><div style="font-family: Georgia,"Times New Roman",serif;">1 egg, beaten</div><div style="font-family: Georgia,"Times New Roman",serif;">sea salt and freshly ground black pepper</div><br />
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<div style="font-family: Georgia,"Times New Roman",serif;">Roll out the dough on a lightly floured surface until very thin, to make a rectangle, then cut in half lengthwise.</div><br />
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<div style="font-family: Georgia,"Times New Roman",serif;">Put half the crumbled goat cheese down the middle of one piece of dough. </div><br />
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<div style="font-family: Georgia,"Times New Roman",serif;">Arrange half the oysters in a row on top of the goat cheese.</div><br />
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<div style="font-family: Georgia,"Times New Roman",serif;">Brush the beaten egg along both the long sides, fold the dough over lengthwise, and gently press the edges together to seal. Repeat with the other piece of dough and remaining cheese and oysters. </div> <br />
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<div style="font-family: Georgia,"Times New Roman",serif;">Lightly brush both puff pastry packages with beaten egg, then sprinkle with salt and pepper.</div><br />
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<div style="font-family: Georgia,"Times New Roman",serif;">Cut into 1-inch slices, transfer to the prepared baking tray, and cook in a preheated oven at 400 F for 12 minutes until puffed and golden. Let cool to room temperature before serving.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Serves 12</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jtFVGK1pq08th-n88tcirT2Bw_nbro6Yj-ZZB3zEdD_H9A3nwSvMckNBBboAQLPCZZWbpLZLPeTznCa9oAJXp8xcmiQO3aMqlJQSYhtfaJitKBrbkQ4JCfJ0OVONAdDV9GCYq_oH3R1o/s1600/052.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jtFVGK1pq08th-n88tcirT2Bw_nbro6Yj-ZZB3zEdD_H9A3nwSvMckNBBboAQLPCZZWbpLZLPeTznCa9oAJXp8xcmiQO3aMqlJQSYhtfaJitKBrbkQ4JCfJ0OVONAdDV9GCYq_oH3R1o/s320/052.JPG" width="320" /></a></div><br />
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<div style="font-family: Georgia,"Times New Roman",serif;"><i>My Review</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><br />
</i></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>These little savory bites were served tonight to my favorite crowd and everyone loved them! They were perfect crispy packages filled with flavor and I'd make them again in an instant. </i> </span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6090187748649765897.post-23713505677661114982010-07-04T10:30:00.000-07:002010-07-04T10:30:40.448-07:00Baked Beans with Ham<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEuBUvVUnzT_AJ-KBm1glrATzueHFquC77sdunv4VawHgKO0la7CG-tyed-0-gGKW5esgEn6HtxsugsNdl-Fddggujy3rnNbJi3nPgPLQz06KqLBHIv6QMGntom8HPpT3j4cCt__bcX4x2/s1600/DSCN4070.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEuBUvVUnzT_AJ-KBm1glrATzueHFquC77sdunv4VawHgKO0la7CG-tyed-0-gGKW5esgEn6HtxsugsNdl-Fddggujy3rnNbJi3nPgPLQz06KqLBHIv6QMGntom8HPpT3j4cCt__bcX4x2/s320/DSCN4070.JPG" width="240" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">"These tangy sweet baked beans have big chunks of smoky ham-and lots of them-..."</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">2 t canola oil</span><br />
<span style="font-family: Georgia;">1 medium onion, diced</span><br />
<span style="font-family: Georgia;">12 ounces smoked Virginia ham, cut into 1/4-inch cubes</span><br />
<span style="font-family: Georgia;">2 cloves garlic, minced</span><br />
<span style="font-family: Georgia;">2 15-ounce cans navy beans (preferably low-sodium), drained and rinsed</span><br />
<span style="font-family: Georgia;">1 15-ounce can crushed tomatoes (preferably no salt added)</span><br />
<span style="font-family: Georgia;">1/2 cup water</span><br />
<span style="font-family: Georgia;">1/4 cup unsulfured molasses</span><br />
<span style="font-family: Georgia;">1 T Dijon mustard</span><br />
<span style="font-family: Georgia;">1 T cider vinegar</span><br />
<span style="font-family: Georgia;">1/2 t freshly ground black pepper</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened and translucent, about 5 minutes. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add the ham and garlic and cook for an additional 3 minutes.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Stir in the beans, crushed tomates, water, molasses, mustard, vinegar, and pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook until about half of the liquid is absorbed, 15 minutes. </span><br />
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<span style="font-family: Georgia;">Makes 4 servings</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>My Review</em></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>What a perfect side dish for our 4th of July bbq! These flavorsome beans were so easy to prepare and much, much better than baked beans out of a can. Beans are packed full of protein, iron, folic adic, magnesium, iron, and fiber. So, enjoy... Happy 4th everyone!</em></span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-6090187748649765897.post-53748109075312156112010-06-28T21:27:00.000-07:002010-06-28T21:27:53.140-07:00Warm Spinach Salad with Grapes and Pancetta<div class="separator" style="clear: both; text-align: center;"></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><blockquote><span style="font-family: Georgia, "Times New Roman", serif;">"A good spinach salad is always a welcome addition to your recipe collection, and this one is a winner. It makes an excellent starter to a seafood or pasta dinner, or a light main course all on its own."</span></blockquote><br />
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<span style="font-family: Georgia;">2 bunches fresh spinach leaves, washed and dried</span><br />
<span style="font-family: Georgia;">3 T balsamic vinegar</span><br />
<span style="font-family: Georgia;">1/4 cup extra-virgin olive oil</span><br />
<span style="font-family: Georgia;">1/4 t salt</span><br />
<span style="font-family: Georgia;">1/4 t pepper</span><br />
<span style="font-family: Georgia;">1/2 cup (4 ounces) chopped pancetta (or substitute bacon if pancetta is unavailable)</span><br />
<span style="font-family: Georgia;">1/4 cup pine nuts</span><br />
<span style="font-family: Georgia;">1 cup greed, red, and/or black grapes</span><br />
<span style="font-family: Georgia;">1/2 cup thinly sliced red onion (about 1/4 medium onion)</span><br />
<span style="font-family: Georgia;">1/2 cup shaved or grated Parmesan cheese</span><br />
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<span style="font-family: Georgia;">Place the spinach in a large bowl; set aside.</span><br />
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<span style="font-family: Georgia;">In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Set aside.</span><br />
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<span style="font-family: Georgia;">In a large saute pan, cook the pancetta over medium-high heat until almost crisp, 5 to 7 minutes. Do not drain. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add the pine nuts to the pan with the pancetta and cook, stirring constantly, until they become lightly toasted, about 2 minutes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2b6oO_zoyN363xpqL5-oorNOxk0F_lpZuDZM7js1m5PXTuwB7GB4hhf0FY3XYHR9BLwwZZx_Fu1poLJubxBDTzWniqIUiJa9zW2oHL07unkjOtnt81BMQIoRlf_ikil0zPJ0PukzTDEo/s1600/DSCN4051.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2b6oO_zoyN363xpqL5-oorNOxk0F_lpZuDZM7js1m5PXTuwB7GB4hhf0FY3XYHR9BLwwZZx_Fu1poLJubxBDTzWniqIUiJa9zW2oHL07unkjOtnt81BMQIoRlf_ikil0zPJ0PukzTDEo/s320/DSCN4051.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia;">Add the grapes and red onion and continue to cook until warmed through. Pour the dressing over the pancetta mixture and bring to a boil. Pour the hot dressing over the prepared spinach. Toss quickly to coat the leaves. Arrange on a serving platter or individual plates. Sprinkle with the Parmesan shavings and serve.</span><br />
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<span style="font-family: Georgia;">Serves 6</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgHjM6bAUyPo56mOesMYdWqle5Xs68Zokonq8HG62U3PzAgfF-RAlls3U9eVmrahMQAqCiSWF5RnTY0RYrdt1J9gbFxWUMB4firP6xKRrW3UPToNXt0Fw3nHa7RYGd7XvEErQWSeeeIciW/s1600/DSCN4053.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgHjM6bAUyPo56mOesMYdWqle5Xs68Zokonq8HG62U3PzAgfF-RAlls3U9eVmrahMQAqCiSWF5RnTY0RYrdt1J9gbFxWUMB4firP6xKRrW3UPToNXt0Fw3nHa7RYGd7XvEErQWSeeeIciW/s320/DSCN4053.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia;"><em>My Review</em></span><br />
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<span style="font-family: Georgia;"><em>I would eat spinach everyday if it was this beautiful salad! The salty crunch of pancetta is always a treat and it pairs nicely with the grapes. Pine nuts add a rich touch and the dressing with red onion is zingy. Loved this one!</em></span></span><span style="font-family: Georgia;"></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6090187748649765897.post-67632173575272440382010-06-19T16:44:00.000-07:002010-06-19T20:44:50.665-07:00Curried Summer Squash Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tfuCZxhYJrxsf5PAFbWaoESKDMNIDcgIbLd99hcN-XrXJp9cNJ5JvaNYJFb52KS4k0mj94JwyU_HKcH-N0JNvRYwwLC4Pea41nx3RHOy8xMouxyfjQD59095jRbyxz4NyRHOY_K_28-f/s1600/DSCN3902.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tfuCZxhYJrxsf5PAFbWaoESKDMNIDcgIbLd99hcN-XrXJp9cNJ5JvaNYJFb52KS4k0mj94JwyU_HKcH-N0JNvRYwwLC4Pea41nx3RHOy8xMouxyfjQD59095jRbyxz4NyRHOY_K_28-f/s320/DSCN3902.JPG" width="240" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">"This flavorful soup gets its smooth texture from yogurt and pureed chickpeas, which also offer a nice hit of protein. It's satisfying chilled or warm."</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjc8z8lnAMEh4uFrZ4JE5Ikw81NElCteRTrinU8UXof8_HWVZRqip4zWtshwamspefwZi0ufZinJaR8sQq_vOCVUIwqPVbt7_9J7r-b_vakEx2HwPoU-Wlpe39SkrFjwnFYr9iPT4unaCF/s1600/DSCN3904.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjc8z8lnAMEh4uFrZ4JE5Ikw81NElCteRTrinU8UXof8_HWVZRqip4zWtshwamspefwZi0ufZinJaR8sQq_vOCVUIwqPVbt7_9J7r-b_vakEx2HwPoU-Wlpe39SkrFjwnFYr9iPT4unaCF/s320/DSCN3904.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia;">1 T extra-virgin olive oil</span><br />
<span style="font-family: Georgia;">2 t curry powder</span><br />
<span style="font-family: Georgia;">2 medium yellow squash, chopped (3 cups)</span><br />
<span style="font-family: Georgia;">1 large onion, coarsely chopped</span><br />
<span style="font-family: Georgia;">3 cups lower-sodium chicken broth</span><br />
<span style="font-family: Georgia;">1 (15.5-ounce) can chickpeas, rinsed and drained</span><br />
<span style="font-family: Georgia;">Salt and freshly ground black pepper</span><br />
<span style="font-family: Georgia;">1/2 cup low-fat or non-fat plain yogurt</span><br />
<span style="font-family: Georgia;">2 T chopped fresh basil</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJY1C_ZBzKMHp30Z9knUHZCwmdYrEQFg8jQqw7GoZ5Rku-MeKCYoN0epEU55wlapYRHDnfL9Y4RHeZrqTeFUJKJAjwmqTSLGIbdICq1MnWUEKU6Zeb7P-jJps5mo4INDYO_2t3QxOxPSAY/s1600/DSCN3917.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJY1C_ZBzKMHp30Z9knUHZCwmdYrEQFg8jQqw7GoZ5Rku-MeKCYoN0epEU55wlapYRHDnfL9Y4RHeZrqTeFUJKJAjwmqTSLGIbdICq1MnWUEKU6Zeb7P-jJps5mo4INDYO_2t3QxOxPSAY/s320/DSCN3917.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In a large saucepan, heat oil over medium-high heat. Add curry powder and cook, stirring, until fragrant, about 30 seconds. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Stir in squash and onion, cover, and reduce the heat to medium. Cook, stirring occasionally, until squash is softened, about 8 minutes.</span><br />
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<span style="font-family: Georgia;">Add broth and chickpeas, bring to a simmer, and remove from the heat. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Transfer 2 cups of the soup to a blender (or a stick blender works great too) and puree until smooth. Return pureed soup to the pan with the rest of the soup and stir to combine. Season with salt and pepper to taste.</span><br />
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<span style="font-family: Georgia;">Transfer soup to a covered container and refrigerate until chilled, about 45 minutes.</span><br />
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<span style="font-family: Georgia;">Divide soup amoung 4 bowls, top with a dollop of yogurt and a sprinkling of basil, and serve.</span><br />
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<span style="font-family: Georgia;">Makes 4 servings</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjXB3TePikUSmHDyEcEJfm1ccA5wLJkl60V68BgSocQYKHV_ahIAlELydPLetJVA5UmNLaAUhXbjhnPF02to39-AVrvJ3qJBDXCkYu1kuzstSlCrKc7vORJzO15roGiaE2sahF3YxCWMYf/s1600/DSCN3930.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjXB3TePikUSmHDyEcEJfm1ccA5wLJkl60V68BgSocQYKHV_ahIAlELydPLetJVA5UmNLaAUhXbjhnPF02to39-AVrvJ3qJBDXCkYu1kuzstSlCrKc7vORJzO15roGiaE2sahF3YxCWMYf/s320/DSCN3930.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia;"><em>My Review</em></span><br />
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<span style="font-family: Georgia;"><em>Yum. What a fabulous soup! We ate this soup warm today because it might as well be Fall here in Seattle. But leftovers were popped into the fridge and we'll try it chilled tomorrow. </em></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6090187748649765897.post-21751914043755285282010-06-11T22:13:00.000-07:002010-06-11T22:14:27.390-07:00Chicken with Rhubarb Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq86dgbcy1-q0_OfTTPRl6frNso3gG2YGAm2eTo3zBwI7IrkxCohYQJhz8jRwImRRj_nI8BdWgOo4zjDducAV4juX6oBe8-6qSssPDnkX3I6R9dRRcWppBhu8dXr1bYhq3aEqg3OG37FSD/s1600/006.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/AVvXsEhq86dgbcy1-q0_OfTTPRl6frNso3gG2YGAm2eTo3zBwI7IrkxCohYQJhz8jRwImRRj_nI8BdWgOo4zjDducAV4juX6oBe8-6qSssPDnkX3I6R9dRRcWppBhu8dXr1bYhq3aEqg3OG37FSD/s320/006.JPG" width="240" /></a></div><br />
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<blockquote><span style="font-family: Georgia,"Times New Roman",serif;">"This dish is quintessentially French in execution, with a Northwest twist- rhubarb. The rhubarb melds with the butter, leeks, and onions to form a subtle tasty sauce."</span></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzkUUEtnV06fueGkrOHGmoYXhHqIvKuVz7Bv1Jo6Wpge3BZFfY7MH4Kd4y59cAN_IbFpz0YxmDr-5GKnqaVIQJbw5m-a-s9CNLdDFKzQyVXnpHMtOVuXSw0hOIVKrvITR702anyXAflCM/s1600/005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzkUUEtnV06fueGkrOHGmoYXhHqIvKuVz7Bv1Jo6Wpge3BZFfY7MH4Kd4y59cAN_IbFpz0YxmDr-5GKnqaVIQJbw5m-a-s9CNLdDFKzQyVXnpHMtOVuXSw0hOIVKrvITR702anyXAflCM/s320/005.JPG" width="320" /></a></div><br />
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1 T butter<br />
1 leek, white part only, washed and chopped into 1/4-inch pieces<br />
2 t butter<br />
Half an onion, chopped into 1/4-inch pieces<br />
6-inch stalk of fresh rhubarb, sliced 1/4 inch thick<br />
2 T chicken broth or water<br />
6 chicken breasts, boned, skinned, and cut into 1-inch pieces<br />
Salt or granulated garlic to taste<br />
Flour, for dredging chicken pieces<br />
2 T butter<br />
1 cup chicken broth<br />
Salt and pepper to taste<br />
2 T Triple Sec<br />
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Melt the 1 tablespoon butter in a small skillet over medium heat, and cook the leek until tender.<br />
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Melt the 2 teaspoons butter in another small skillet over medium heat, and cook the onion until lightly browned.<br />
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Place rhubarb slices in a small glass dish, add the 2 tablespoons chicken broth or water.<br />
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Cover and vent with plastic wrap, and microwave on HIGH 2 or 3 minutes, or until tender. <br />
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Put in blender or through ricer and puree.<br />
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Measure 1/2 cup of the rhubarb puree and mix together with the leek and onion to make rhubarb sauce. Set aside.<br />
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Season chicken pieces with salt (or sprinkle lightly with granulated garlic) and dredge in flour. Melt the 2 tablespoons butter in a large skillet over medium-high heat and cook chicken pieces until lightly browned.<br />
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Add rhubarb sauce and the 1 cup chicken broth. Season to taste with salt and pepper. Bring mixture to a boil, cover, and simmer 1 or 2 minutes, or until chicken is fully cooked and tender, but not rubbery. If sauce becomes to thick, add a bit more chicken broth.<br />
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When ready to serve, remove from heat and stir in the Triple Sec. Serve with or over rice or pasta with steamed vegetables.<br />
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Serves 6<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NRzc-Ixn7LaTTg2LN9BVd47BgkIZcCia-HjY6JpZXBCz8ki6ukJy5T0gRU2m1Umhqt548Enqknr0H8E5X4tKYivCptnPGXkGhsd5ydumZz4HwLqHk0HuX1JCf-r4QS9RauMftbW6PGTK/s1600/028.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NRzc-Ixn7LaTTg2LN9BVd47BgkIZcCia-HjY6JpZXBCz8ki6ukJy5T0gRU2m1Umhqt548Enqknr0H8E5X4tKYivCptnPGXkGhsd5ydumZz4HwLqHk0HuX1JCf-r4QS9RauMftbW6PGTK/s320/028.JPG" width="320" /></a></div><br />
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<i>My Review</i><br />
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<i>This recipe was submitted by Francois Kissel from Maximilien In the Market, although he is no longer owner, his recipes live on through the new owners. Maximilien is a romantic little French restaurant in The Pike's Place Market and was Julia Child's favorite in Seattle. </i><br />
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<i>While I love the saucy, tender chicken in this recipe, the rhubarb flavor is too subtle. I would have liked to taste more of the acidity from the rhubarb and seen more of its color. The Triple Sec added a nice sweetness though. I probably would not follow this recipe again... but would perhaps put my own twist on it. </i>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6090187748649765897.post-60741746429672155212010-06-04T19:51:00.000-07:002010-06-04T19:51:20.842-07:00Corn, Tomato, and Shrimp Saute<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-a7gDC3NGwxs0wVwYr_NiFGZvUqptUoQb00Edvs5GzdoMDdtO8lQYgS3CcAGhURn6lJWFDVAmrFD7neNx5ct_BMCePDtIDemxnD8kgD5Q1nbsdunnFsnaLzUf51SXJr__FNTZjJS0iKNW/s1600/DSCN3597.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/AVvXsEh-a7gDC3NGwxs0wVwYr_NiFGZvUqptUoQb00Edvs5GzdoMDdtO8lQYgS3CcAGhURn6lJWFDVAmrFD7neNx5ct_BMCePDtIDemxnD8kgD5Q1nbsdunnFsnaLzUf51SXJr__FNTZjJS0iKNW/s320/DSCN3597.JPG" width="240" /></a></div><br />
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<blockquote style="font-family: Georgia,"Times New Roman",serif;">"This dish makes use of summer's best- fresh corn, tomatoes, and basil. To save time consider purchasing <span class="goog-spellcheck-word">precleaned</span> (but not cooked) shrimp at your fish market."</blockquote><br />
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2 1/2 T olive oil<br />
1 pound peeled and <span class="goog-spellcheck-word">deveined</span> medium shrimp<br />
2 garlic cloves, minced<br />
1/2 cup chopped onion<br />
1 1/2 cups fresh corn kernels (from 2 ears of corn)<br />
2 cups cherry tomatoes<br />
1/2 cup chopped fresh basil<br />
1/4 t salt<br />
1/4 t coarsely ground black pepper<br />
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Heat 2 tablespoons of the oil in a medium nonstick skillet over medium-high heat. Add the shrimp and cook until lightly golden, about 2 minutes on each side. Transfer the shrimp to a plate.<br />
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Add the remaining 1/2 tablespoon oil, the garlic, and onion to the skillet. Saute until the onion starts to soften, about 1 minute. <br />
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Stir in the corn and cook 1 minute.<br />
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Add the cherry tomatoes and cook 1 minute longer. Add the reserve shrimp and continue to saute until they are opaque inside, 1-2 minutes. Remove from heat and stir in the basil, salt, and pepper.<br />
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Makes 4 servings<br />
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My Review<br />
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This dish tastes like summer! And it only takes about 15 minutes to prepare. I used grape tomatoes and sweet onion and the flavors were great together served over a whole wheat pilaf. Delicious!Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-6090187748649765897.post-14821121404453973292010-05-24T22:38:00.000-07:002010-05-25T21:35:58.055-07:00Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNyN_ayMIP9c9m8m7Qw7CxnBrSdjqtEogLRbNF0EuwnXh1db2Q0YAG7iY9V4gpZXrNiI3pqIN8JdrwYV1dAfywarIIyJ9RaeiWh6S9_UasvPPP-5x3rj4U2_aVeLsu_YYOcKV9hxoSQv2/s1600/DSCN3472.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNyN_ayMIP9c9m8m7Qw7CxnBrSdjqtEogLRbNF0EuwnXh1db2Q0YAG7iY9V4gpZXrNiI3pqIN8JdrwYV1dAfywarIIyJ9RaeiWh6S9_UasvPPP-5x3rj4U2_aVeLsu_YYOcKV9hxoSQv2/s320/DSCN3472.JPG" width="240" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">4 large ripe plum tomatoes, quartered</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">salt and freshly ground black pepper</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">a pinch of dried oregano</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">olive oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">8 slices of prosciutto</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 small clove of garlic, finely chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1-2 small dried red chillies, crumbled, to taste</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4-6 anchovy fillets, chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">one 14-oz can of cannellini beans or flageolet beans, drained</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">extra-virgin olive oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">12-16 scallops, trimmed with roe on or off to your preference</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">a small handfull of peppery greens (arugula or watercress)</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 475 F.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75cARb1qSg-VxXWjfueuOtEMQPp95Wtt5Lf3sp1uuL0Xv0qFIJTBefE8lXqX4xto2rQwNIdTRO8Yndvf7TJFqYb5HFlnSpwvbneUB0gTtzZhrml6mMoRerfUPIFugbqraJJA2ocXy4vZO/s1600/DSCN3480.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75cARb1qSg-VxXWjfueuOtEMQPp95Wtt5Lf3sp1uuL0Xv0qFIJTBefE8lXqX4xto2rQwNIdTRO8Yndvf7TJFqYb5HFlnSpwvbneUB0gTtzZhrml6mMoRerfUPIFugbqraJJA2ocXy4vZO/s320/DSCN3480.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Season the tomatoes and sprinkle with the oregano. Drizzle with olive oil and roast in the oven skin side down for about 10-15 minutes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZcu1wstFiF9-gDCJX8Yp-Wo5vWAdUZ2ck0f8Ru0Njg7Op3ZfGrLSejC3DqoAjGUuTheRjQ51xI5oNr57pxjKZ-255EBL1EVt2sG0CAZKxOBHMsh-oUu9aTfPAYbIIdy-WPMUV_BktypB/s1600/DSCN3483.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZcu1wstFiF9-gDCJX8Yp-Wo5vWAdUZ2ck0f8Ru0Njg7Op3ZfGrLSejC3DqoAjGUuTheRjQ51xI5oNr57pxjKZ-255EBL1EVt2sG0CAZKxOBHMsh-oUu9aTfPAYbIIdy-WPMUV_BktypB/s320/DSCN3483.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Place the prosciutto slices beside the tomatoes and continue to roast for a further 10 minutes...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnN5rrxy97XCS4sDwB7QKsblWDaYccALVoyKAFalPIwXWvuLqsmXEjR2iwWLUERfHojD-ZWrPzhrQDUw0C44dvX103502jQsq5IEi2wV29oFUohIB14nugViv_41aiTgvoxxBh43qTOjnz/s1600/DSCN3486.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnN5rrxy97XCS4sDwB7QKsblWDaYccALVoyKAFalPIwXWvuLqsmXEjR2iwWLUERfHojD-ZWrPzhrQDUw0C44dvX103502jQsq5IEi2wV29oFUohIB14nugViv_41aiTgvoxxBh43qTOjnz/s320/DSCN3486.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">... until the tomatoes are juicy and the prosciutto is crisp. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZam4gTEkQxhyphenhyphenI7eVPj8wBVZ0-QQUBSc9_fE7J92YZIPXmIiMSshsGv9y8hxi7PRYIMe2QpqjKUZbbbqic02jSHuOLjGnenM66ps_wupbj1L5FaNZM71sHk0X1XB_BjscRAonr59PwreK_/s1600/DSCN3482.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZam4gTEkQxhyphenhyphenI7eVPj8wBVZ0-QQUBSc9_fE7J92YZIPXmIiMSshsGv9y8hxi7PRYIMe2QpqjKUZbbbqic02jSHuOLjGnenM66ps_wupbj1L5FaNZM71sHk0X1XB_BjscRAonr59PwreK_/s320/DSCN3482.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In a pan fry the garlic, chillies and anchovies in a glug of olive oil for a minute or so. </span><br />
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<span style="font-family: Georgia;">Add your beans and cook for a couple of minutes before adding a wineglass of water. Bring to a boil, then lightly mash to a coarse puree. Loosen the puree with a little more water if need be.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj970kt_YT0WqdwxabRXgUoEHnIcUav7ek6qW9l14vimOaMTTZU-xEUxtYdXBv2NUYmvmCOF5cn3cOglsfSbnb-E69tvp-sfPjVnSEXJ95EQgG_ca8L16HnCyPdYwXFfoSUXPx7LLW8sr_p/s1600/DSCN3494.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj970kt_YT0WqdwxabRXgUoEHnIcUav7ek6qW9l14vimOaMTTZU-xEUxtYdXBv2NUYmvmCOF5cn3cOglsfSbnb-E69tvp-sfPjVnSEXJ95EQgG_ca8L16HnCyPdYwXFfoSUXPx7LLW8sr_p/s320/DSCN3494.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Finish the flavor off with some peppery extra-virgin olive oil, salt and freshly ground black pepper.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHSRU4SQTic4lVh80sSTJXXxG_4w9604f-DGFuiHJDRpP_FiOuzqGG58EoS9gizunOJpmFOrWwsMVzm8t9Vd2q-v-mHhTdeGvKNSjZXq5g6LC7TLA49lLLwP5ueiDoWNbI-PZ4q94LZEF/s1600/DSCN3495.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHSRU4SQTic4lVh80sSTJXXxG_4w9604f-DGFuiHJDRpP_FiOuzqGG58EoS9gizunOJpmFOrWwsMVzm8t9Vd2q-v-mHhTdeGvKNSjZXq5g6LC7TLA49lLLwP5ueiDoWNbI-PZ4q94LZEF/s320/DSCN3495.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Season the scallops, then sear them in a frying pan with a touch of olive oil for 2 minutes without touching them. Check and continue to fry until they have a lovely sweet caramelized skin- turn them over and allow the other side to do the same. Don't overcook them. Remove to a bowl and coat with a little olive oil and lemon juice dressing. Put some smashed bean puree on each plate, scatter over the tomatoes, prosciutto and scallops, and finish off with some peppery greens.</span><br />
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<span style="font-family: Georgia;">serves 4</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQ8X54MFe-5RLuiAYoWW4uP00GVyAvbe-HHz50VC8rFGWfQQTLyRYLXHzgaeYt45LEmCs0K_cACxl4OHtTWLVKgrfiSffyi6rq1FmcbitQsNA1dW0M_l79CLN1jF72UzPHagzfcAvaOeM/s1600/DSCN3497.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQ8X54MFe-5RLuiAYoWW4uP00GVyAvbe-HHz50VC8rFGWfQQTLyRYLXHzgaeYt45LEmCs0K_cACxl4OHtTWLVKgrfiSffyi6rq1FmcbitQsNA1dW0M_l79CLN1jF72UzPHagzfcAvaOeM/s320/DSCN3497.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>My Review</em></span><br />
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<span style="font-family: Georgia;"><em>This recipe is from Jamie Oliver's 2nd cookbook from 1990... he was so young then and a talented chef! This recipe is proof that the kid knew what he was doing in the kitchen. The scallops, prosciutto, tomatoes or white beans would have been satisfying by itself, but to put them together... well, that was just a party in my mouth!</em></span>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-6090187748649765897.post-33445959696913201752010-05-14T23:21:00.000-07:002010-05-14T23:21:28.094-07:00Salmon, Leek, and Celery Root Chowder<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBBl3gQp4dz-heej3-seOCt4e5nzpp8pHPNN11ya7hIO2Q-1te9EmsgbK-9uNJDGbfYOZHvvS88XNSpD9lOwLyDul5kxxE2XvuQfs0NYGgCHEGH1YKIrarPy5M7bG8y74Jnig06V_EFcD/s1600/DSCN3331.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBBl3gQp4dz-heej3-seOCt4e5nzpp8pHPNN11ya7hIO2Q-1te9EmsgbK-9uNJDGbfYOZHvvS88XNSpD9lOwLyDul5kxxE2XvuQfs0NYGgCHEGH1YKIrarPy5M7bG8y74Jnig06V_EFcD/s320/DSCN3331.JPG" width="320" wt="true" /></a></div><br />
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<blockquote><span style="font-family: Georgia, "Times New Roman", serif;">"Celery root, also called celeriac, is texturally close to potatoes when cooked and has a unique flavor reminiscent of celery and parsley."</span></blockquote><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6RY8p6TPtoXYIT7dfxWCIv5kf00LLIGafu4ITVuYHpmH6jWnHKq435zT-pW9lhvWxrnAXXPGl7_JLabdcTUi_d4pcc-ThI712CXRZWO-GVAU_hhQsLMlucNMIFNUlgCxKUrr7XLPN2x8/s1600/DSCN3332.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6RY8p6TPtoXYIT7dfxWCIv5kf00LLIGafu4ITVuYHpmH6jWnHKq435zT-pW9lhvWxrnAXXPGl7_JLabdcTUi_d4pcc-ThI712CXRZWO-GVAU_hhQsLMlucNMIFNUlgCxKUrr7XLPN2x8/s320/DSCN3332.JPG" width="320" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwH394JH28QRHA7Srh5FLCtveMnaksGvSC2H6m_Z0R3pgz61wrp6IWMIv1_TgXWxHJlUZ7XomC-emurQPnf1TWXgho8sT6CgvAfxeJNwH5ZbF2Md0cWeyUZmtZXJySXglCi4E8STmN0SX/s1600/DSCN3337.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwH394JH28QRHA7Srh5FLCtveMnaksGvSC2H6m_Z0R3pgz61wrp6IWMIv1_TgXWxHJlUZ7XomC-emurQPnf1TWXgho8sT6CgvAfxeJNwH5ZbF2Md0cWeyUZmtZXJySXglCi4E8STmN0SX/s320/DSCN3337.JPG" width="320" wt="true" /></a></div><br />
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3 strips bacon, cut into 1/2-inch dice<br />
3 leeks, white and light green part only, halved lengthwise and cut into 1/4-inch-thick slices<br />
1 1/2 pounds celery root (celeriac), peeled, halved, and cut into 1/4-inch-thick slices<br />
3 cups bottled clam juice<br />
1 bay leaf<br />
3 sprigs fresh thyme<br />
1 salmon fillet (12 ounces), skin and pin bones removed, cut into bite-sized pieces<br />
1 1/2 cups half-and-half<br />
1 T chopped fresh tarragon<br />
2 T chopped fresh flat-leaf parsley<br />
2 t fresh lemon juice<br />
Kosher or sea salt<br />
Freshly ground pepper<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WdleQwToEg3ReoM6qK9nzYp0hfn95G4RUZ9igU3Dr6-NphoxfMWmIcndTqgGCUL-7plGKOXalLsdhlN_7-2cMD-InSTPP4wizbNqbxhFbhp5kVdaW6X9BUGhPuHu-Pm9Cw6J91pVy49R/s1600/DSCN3339.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WdleQwToEg3ReoM6qK9nzYp0hfn95G4RUZ9igU3Dr6-NphoxfMWmIcndTqgGCUL-7plGKOXalLsdhlN_7-2cMD-InSTPP4wizbNqbxhFbhp5kVdaW6X9BUGhPuHu-Pm9Cw6J91pVy49R/s320/DSCN3339.JPG" width="320" wt="true" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In a heavy soup pot over medium-high heat, cook the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. Pour off all but 2 tablespoons of the fat from the pan. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRPBm9HQarANL3kxCjBsIGiMWpWxfudXtB06GH6ep04sSLEPNXLIX3W3O6C7JQuJeg5huzoE_RpCJEzy_miFsOr5qYyxBRmUk1w51aArIYAjb_RESEnYn8t1emz7PtaBSN2An2H-9zKzJ/s1600/DSCN3340.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRPBm9HQarANL3kxCjBsIGiMWpWxfudXtB06GH6ep04sSLEPNXLIX3W3O6C7JQuJeg5huzoE_RpCJEzy_miFsOr5qYyxBRmUk1w51aArIYAjb_RESEnYn8t1emz7PtaBSN2An2H-9zKzJ/s320/DSCN3340.JPG" width="320" wt="true" /></a></div><br />
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Add the leeks and saute over medium-low heat, stirring frequently, until softened but not brown, about 5 minutes.<br />
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Add the celery root, clam juice, bay leaf, and thyme. Bring to a boil. Reduce the heat to low, cover, and simmer until the celery root is tender, about 15 minutes.<br />
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Add the salmon<br />
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Add the bacon, half-and-half, tarragon, and parsley to the soup pot. Cook just below a simmer until the salmon is cooked through, about 5 minutes. (The half-and-half will curdle if the soup comes to a boil.) Remove the bay leaf and sprigs of thyme. Add the lemon juice, and season to taste with salt and pepper. Stir gently to keep the salmon chunks intact. Serve immediately.<br />
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Serves 6 as a light supper<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Waocpxqp9BOaK4t4_TltoU1wgIvl4gJkj7hfgViUwYHaW-i9DOw4-nAbK1UCtoGbCfqp_uR_tRDqf1LMm6SdJqHUcZNP1ATWCG5PV5vjFkK9ZHLuhCYVcc5t05k-I41TpAWTk-ERKm_A/s1600/DSCN3357.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Waocpxqp9BOaK4t4_TltoU1wgIvl4gJkj7hfgViUwYHaW-i9DOw4-nAbK1UCtoGbCfqp_uR_tRDqf1LMm6SdJqHUcZNP1ATWCG5PV5vjFkK9ZHLuhCYVcc5t05k-I41TpAWTk-ERKm_A/s320/DSCN3357.JPG" width="320" wt="true" /></a></div><br />
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<em>My Review</em><br />
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<em>This chowder is not your typical rich, heavy chowder. Considering it has bacon and half-and-half, it is suprisingly light. The salmon cooks to perfection right in the broth. One tip regarding the celery root... make sure you peel enough of the rough peel off so it doesn't end up in your chowder.</em> Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-6090187748649765897.post-78961076445065674442010-05-08T15:03:00.000-07:002010-05-08T15:04:31.095-07:00Frozen Yogurt Pops<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzAtIOigrHzrNwaQadT_LJiIcN78RbcKDhrly2c9zl-CyM7Ns7xL1Jm9oX-Qm91tuaOnk0fuKNcTRkYBVMyPLNBQnYqT2TZjNZvoI2h7RI96F1QsAqipjpsKiKjzD3T5UsD76rA3H4Ot5/s1600/DSCN3236.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzAtIOigrHzrNwaQadT_LJiIcN78RbcKDhrly2c9zl-CyM7Ns7xL1Jm9oX-Qm91tuaOnk0fuKNcTRkYBVMyPLNBQnYqT2TZjNZvoI2h7RI96F1QsAqipjpsKiKjzD3T5UsD76rA3H4Ot5/s320/DSCN3236.JPG" tt="true" width="240" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">"Your kids think they're just getting a treat, but these popsicles are a great low-calorie, lowfat alternative to high-fat ice cream. If you're using raspberries, use 3/4 cup sugar; because raspberries are tart."</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">2 cups plain lowfat yogurt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 cups frozen berries (strawberries, raspberries, blueberries, or cherries), </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> thawed in the microwave for 1 minute</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 to 3/4 cup confectioners' sugar</span><br />
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<span style="font-family: Georgia;">Makes 8 popsicles</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2rZ-XVlr1CJYmW4W4UZgPJoA8wzNK1BY1UzM40QzpYm9hcAp0bbmSBd3U-BRaEae7pP1fT_EOEqR_9q1_AxQTaTzcbliEuo8zPsX0TD-ELs8cLBjBbfitCMrqB_9RDC80o8mOaOtUaCc/s1600/DSCN3195.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2rZ-XVlr1CJYmW4W4UZgPJoA8wzNK1BY1UzM40QzpYm9hcAp0bbmSBd3U-BRaEae7pP1fT_EOEqR_9q1_AxQTaTzcbliEuo8zPsX0TD-ELs8cLBjBbfitCMrqB_9RDC80o8mOaOtUaCc/s320/DSCN3195.JPG" tt="true" width="240" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>My Review</em></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>I believe this is the most beautiful day in Seattle this year so far. The perfect snack, on a perfect day, for my perfect girl! She loves them...</em></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6090187748649765897.post-62399024778423410232010-05-05T22:49:00.000-07:002010-05-05T22:54:59.826-07:00Slow-Cooker Braised Pork with Salsa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAw240ECkA1QWs0L16gOMdE7kFpVI_cMnDS41j6xa3JCFcW5BH4AtNZUHzUHJJCk_isbfNhocmam__TGvb0k-t8FdoH857dv54zJJESHK6AEJAgAMtxGa25K3X-MAFss1ZMRX1iW153GY/s1600/DSCN2981.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAw240ECkA1QWs0L16gOMdE7kFpVI_cMnDS41j6xa3JCFcW5BH4AtNZUHzUHJJCk_isbfNhocmam__TGvb0k-t8FdoH857dv54zJJESHK6AEJAgAMtxGa25K3X-MAFss1ZMRX1iW153GY/s320/DSCN2981.JPG" tt="true" width="240" /></a></div><br />
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<blockquote><span style="font-family: Georgia, "Times New Roman", serif;">"With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker."</span></blockquote><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydR87YDnnH8vVnFBqpmZQlo3NWC6PcG79vDvfyKqAZJ4XFKjrbu6p0Nm2d5ZDFx5DAiVOnfCRRelHq4KH3kr63GwmVjBAC7EPFDwWLH4-Md_PUZk_ALReN7mzZJb-BhInsYBCkzDDZabd/s1600/DSCN3197.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydR87YDnnH8vVnFBqpmZQlo3NWC6PcG79vDvfyKqAZJ4XFKjrbu6p0Nm2d5ZDFx5DAiVOnfCRRelHq4KH3kr63GwmVjBAC7EPFDwWLH4-Md_PUZk_ALReN7mzZJb-BhInsYBCkzDDZabd/s320/DSCN3197.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">3 pounds boneless pork shoulder or butt</span><br />
1 1/2 cups prepared tomatillo salsa (green salsa)<br />
1 3/4 cups reduced-sodium chicken broth<br />
1 medium onion, thinly sliced<br />
1 t cumin seeds or ground cumin (I used ground cumin)<br />
3 plum tomatoes (1/2 pound), thinly sliced<br />
1/2 cup chopped fresh cilantro, divided<br />
1/2 reduced-fat sour cream<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZQVFZ6OxogVRv1RI7lJkfLU7YjYlp5JHQ2IjDUpbC-KYVNaMqRH6SLTSRePh-4v5IbCLtJEmKl-l8oECbR0RWN5iycqbk8_pfrtiO40JIb2KP8bw73JXtKR4B0GfBIj31y2k_z_o6bjK/s1600/DSCN3201.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZQVFZ6OxogVRv1RI7lJkfLU7YjYlp5JHQ2IjDUpbC-KYVNaMqRH6SLTSRePh-4v5IbCLtJEmKl-l8oECbR0RWN5iycqbk8_pfrtiO40JIb2KP8bw73JXtKR4B0GfBIj31y2k_z_o6bjK/s320/DSCN3201.JPG" tt="true" width="320" /></a></div><br />
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Trim and discard pork surface and fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5-or 6-quart slow cooker. Turn heat to high.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNp_BGDN79XQvriMo0EFtWt0j5Y3E7aWMFTEqVZrtBWD7d7sZuCXYR-PJjOG3yPfWcHeq7OPXkly83tVSbxixbrSUbe8Ic-Xe6tvVwDvv6KNzw0u0tgrZ1zsRc6jr8WvFBgvgmi49EIg10/s1600/DSCN3200.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNp_BGDN79XQvriMo0EFtWt0j5Y3E7aWMFTEqVZrtBWD7d7sZuCXYR-PJjOG3yPfWcHeq7OPXkly83tVSbxixbrSUbe8Ic-Xe6tvVwDvv6KNzw0u0tgrZ1zsRc6jr8WvFBgvgmi49EIg10/s320/DSCN3200.JPG" tt="true" width="320" /></a></div><br />
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Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Lgeq9QANk8kCogAOxHNb5BjoAMifgftgN_rQW_wlsibHFJU3k5Qv8TFeOK1pYYswNZG2yLanjIXV-hi3sF9Ch3dabalfOgvb0OL2A-udUhHL8vnByKNim7YD0KzTg2SW_HXyZEOLj2lU/s1600/DSCN3203.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Lgeq9QANk8kCogAOxHNb5BjoAMifgftgN_rQW_wlsibHFJU3k5Qv8TFeOK1pYYswNZG2yLanjIXV-hi3sF9Ch3dabalfOgvb0OL2A-udUhHL8vnByKNim7YD0KzTg2SW_HXyZEOLj2lU/s320/DSCN3203.JPG" tt="true" width="320" /></a></div><br />
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Pour over meat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRTRPtVVsulIyiPm5b2bU35C-I2IAjdkZWCsCZsBULXh3DVOwWZl2KIXjsKhM6V-Vj6_6gu16JZ1K51fedKGymTFJi5aiMC-ON2OvxNPRwx0xTaxRcJul7gfbOSI2i6pmRRinu6HLmu93/s1600/DSCN3204.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRTRPtVVsulIyiPm5b2bU35C-I2IAjdkZWCsCZsBULXh3DVOwWZl2KIXjsKhM6V-Vj6_6gu16JZ1K51fedKGymTFJi5aiMC-ON2OvxNPRwx0xTaxRcJul7gfbOSI2i6pmRRinu6HLmu93/s320/DSCN3204.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.</span><br />
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With a slotted spoon, transfer pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkURxwM_Qy7M2_i2gxLmeZ2bAtRlDCMMC8ejtvnQuo9YLCWPrcwwsfdashe4Zv5VI4KUclbO_5R2xrfvQwOltO0UGSFyaxV5csMo4o9uh2G8KUktc7G15fxsuzXwarHTAS0twTlKzSo4Cz/s1600/DSCN3216.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkURxwM_Qy7M2_i2gxLmeZ2bAtRlDCMMC8ejtvnQuo9YLCWPrcwwsfdashe4Zv5VI4KUclbO_5R2xrfvQwOltO0UGSFyaxV5csMo4o9uh2G8KUktc7G15fxsuzXwarHTAS0twTlKzSo4Cz/s320/DSCN3216.JPG" tt="true" width="320" /></a></div><br />
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To serve, ladle into bowls and garnish each serving with a dollop of sour cream and sprinkling of the remaining 1/4 cup cilantro.<br />
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Makes about 8 servings, generous 3/4 cup each<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvkViE_u9WnHb8MVwIvUZdulZA_GkHmrAUPwxRPL5LDe5093AsUogWzRAh6qnwR-0tY7fzBQhQX31tbZn6d9FMaIPM6q5G-qJeYzdAeN_KuKf57zNJ27wZvWN8_rVMBFqKNDgI_RL0AhQ/s1600/DSCN3215.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvkViE_u9WnHb8MVwIvUZdulZA_GkHmrAUPwxRPL5LDe5093AsUogWzRAh6qnwR-0tY7fzBQhQX31tbZn6d9FMaIPM6q5G-qJeYzdAeN_KuKf57zNJ27wZvWN8_rVMBFqKNDgI_RL0AhQ/s320/DSCN3215.JPG" tt="true" width="320" /></a></div><br />
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<em>My Review</em><br />
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<em>I've cooked this recipe a few times, but never turned the slow cooked pork into tacos. Since it's Cinco de Mayo, we did it up tonight. I love how moist and flavorful the pork is, not to mention, how it cooks itself in the slow-cooker!</em>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6090187748649765897.post-34510775497799280032010-05-01T13:13:00.001-07:002021-08-26T18:51:49.262-07:00Mike's Award-Winning Rub<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2esZHfs2z74ZjrAiZZ6UpvzdiyF8gNpAp05x4QNhhxqkWB7IMIEgIS0O8m5S-5KXkIMoQUjqEPMnOXGdExEKIf4I82QyppW6b_Dkl6m8o44N_1ml-ywjzD5PAu1qTUAGKPKioVLJTHzA3/s1600/DSCN3150.JPG" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2esZHfs2z74ZjrAiZZ6UpvzdiyF8gNpAp05x4QNhhxqkWB7IMIEgIS0O8m5S-5KXkIMoQUjqEPMnOXGdExEKIf4I82QyppW6b_Dkl6m8o44N_1ml-ywjzD5PAu1qTUAGKPKioVLJTHzA3/s320/DSCN3150.JPG" tt="true" width="240" /></a></div><br />
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<blockquote><span style="font-family: Georgia, "Times New Roman", serif;">"Mike McGrath of Woodbury, Minnesota, used this recipe to win a grilling competition at Chicago's Backyard Barbecue in 2005."</span></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTtSjJDrIeHBJzeCa4PBpgD9qhuAnS9e4DcAHhUt4OPvax8JTrd7XNx6kRDlg8W1mS4RZNEiSxepmc4swMjLtnb502rIxVfdgD8oI1uWglJMV32S4FPzxvneCDXhj57OwxsXV3kfFJNcT/s1600/DSCN3156.JPG" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTtSjJDrIeHBJzeCa4PBpgD9qhuAnS9e4DcAHhUt4OPvax8JTrd7XNx6kRDlg8W1mS4RZNEiSxepmc4swMjLtnb502rIxVfdgD8oI1uWglJMV32S4FPzxvneCDXhj57OwxsXV3kfFJNcT/s320/DSCN3156.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><div><span style="font-family: Georgia, "Times New Roman", serif;">4 t coarse kosher salt</span><br />
<span style="font-family: Georgia;">1 T coarsely ground black pepper</span><br />
<span style="font-family: Georgia;">1 t dried oregano</span><br />
<span style="font-family: Georgia;">1 t dried thyme</span><br />
<span style="font-family: Georgia;">1 t paprika</span><br />
<span style="font-family: Georgia;">1 t minced garlic</span><br />
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<span style="font-family: Georgia;">6 boneless rib-eye steaks, about 12 ounces each and 1 to 1 1/4 inches thick, trimmed of excess fat (I used sirloin steaks)</span><br />
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<span style="font-family: Georgia;">Vegetable oil</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-OnJED3rLHm3i80wOaYUwuQ4zUyGJGH2AJ_vpcabis6GxR1pGtaqWpAUrrsNrCtViiFtcLsmRgCZqvzRap4ffu8WaAQSpKExrbpHbPJQJc7N5vT6-MPapD6lSjRLdMMio3MdvCIILpDG/s1600/DSCN3152.JPG" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-OnJED3rLHm3i80wOaYUwuQ4zUyGJGH2AJ_vpcabis6GxR1pGtaqWpAUrrsNrCtViiFtcLsmRgCZqvzRap4ffu8WaAQSpKExrbpHbPJQJc7N5vT6-MPapD6lSjRLdMMio3MdvCIILpDG/s320/DSCN3152.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">In a small bowl mix the rub ingredients. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIhN-aCMn-sfdOknxnSB8zzAsUwnV2-kZhflF8WqFmXLjNEvTOYW67LPXCFWo_fZjbGUzmLtcvTr65n0fUT2RjEhg30ESnDp_aNPj8prFV0VA7_Tl-7leim8q86B1VBFR93pj-4OV5AZS/s1600/DSCN3153.JPG" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIhN-aCMn-sfdOknxnSB8zzAsUwnV2-kZhflF8WqFmXLjNEvTOYW67LPXCFWo_fZjbGUzmLtcvTr65n0fUT2RjEhg30ESnDp_aNPj8prFV0VA7_Tl-7leim8q86B1VBFR93pj-4OV5AZS/s320/DSCN3153.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Lightly coat the steaks with oil. Massage the rub into both sides of each steak. Let the steaks sit a room temperature for 20 to 30 minutes before grilling.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFlOYGoZkwSHwShbGN-mZREElyGEAbWWI4i6PDu3GVfp5xLZOxqT2FUrM0K7HgEwkx2D0m0Jqs5lQtFNKTO1tdEz4PSKakgEcFF8jFpQdgwdO8GVtmdrwCYcBIYBvKEJhd4L9jl_mDCxQ/s1600/DSCN3157.JPG" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFlOYGoZkwSHwShbGN-mZREElyGEAbWWI4i6PDu3GVfp5xLZOxqT2FUrM0K7HgEwkx2D0m0Jqs5lQtFNKTO1tdEz4PSKakgEcFF8jFpQdgwdO8GVtmdrwCYcBIYBvKEJhd4L9jl_mDCxQ/s320/DSCN3157.JPG" tt="true" width="320" /></a></div><br />
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<br /><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Prepare a two-zone fire for high heat (Weber's Charcoal Grilling cookbook goes into complete detail on how to build a charcoal fire and how to create the perfect temperature. High heat is 450- 550 degrees F or when you extend your palm 5 inches over the charcoal and need to pull your hand away between 2 to 4 seconds.) using enough charcoal so that all 6 steaks can cook over direct heat.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwQxPNXwT0BUE5E73Bu3TYsKcsfyf3PDG5pNUVLmHKEvctQgpE1MCNcMbbWPkCLD7kxPUlzrZAx4XYtJ1IoWzkDdqu4Rf6ZpAWB9J0zgzwq64B059wZU2F3RWCNTddKwFHAPD3BiOSZIU/s1600/DSCN3158.JPG" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwQxPNXwT0BUE5E73Bu3TYsKcsfyf3PDG5pNUVLmHKEvctQgpE1MCNcMbbWPkCLD7kxPUlzrZAx4XYtJ1IoWzkDdqu4Rf6ZpAWB9J0zgzwq64B059wZU2F3RWCNTddKwFHAPD3BiOSZIU/s320/DSCN3158.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Brush the cooking grate clean.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0__l9tgzFL_sf-avWLst7OG31RJQ66ooeVQhLAg0UiMopKMWYo-lxtkKfD_p6UnbI13p8YdsVuf6UAvxDdsHPZojm-fHEfDaTtpekhQTEIDVCmhhB2qFhpFgIYOn60T65V39HnE2gByP0/s1600/DSCN3163.JPG" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0__l9tgzFL_sf-avWLst7OG31RJQ66ooeVQhLAg0UiMopKMWYo-lxtkKfD_p6UnbI13p8YdsVuf6UAvxDdsHPZojm-fHEfDaTtpekhQTEIDVCmhhB2qFhpFgIYOn60T65V39HnE2gByP0/s320/DSCN3163.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, rotating each steak 90 degrees halfway through each side and swapping their positions as needed temporarily over indirect heat.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqkwth6EwrtkIdlnqcYYIlKRb7FItlh8bObaqAsjSSdLc_ii9XCg84xQxq6ltDr24vg8tZXu669QtPyUWkTBZq9hKnDk6hPga1RzkrNg4iHUtItCGBZP6b6Azbw3L6cO02AzH4_wFxwnM/s1600/DSCN3174.JPG" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqkwth6EwrtkIdlnqcYYIlKRb7FItlh8bObaqAsjSSdLc_ii9XCg84xQxq6ltDr24vg8tZXu669QtPyUWkTBZq9hKnDk6hPga1RzkrNg4iHUtItCGBZP6b6Azbw3L6cO02AzH4_wFxwnM/s320/DSCN3174.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Remove from the grill, tent loosely with foil, and let rest for 3 to 5 minutes. Serve warm.</span><br />
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<span style="font-family: Georgia;">Makes 6 servings</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqM7l58F5mU3wyqidWLprvt4vQ3RMUHUFH3LPLw78_0fMkAqc_8VHK5seuEuDZ8RbRL2fiKFEjjLzvDqFDWqPnYGWq2fdHNpbFu7SXH6hfJbJeSPiY8b7tFGvnDpii5mNDERtbYdn-m3in/s1600/DSCN3176.JPG" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqM7l58F5mU3wyqidWLprvt4vQ3RMUHUFH3LPLw78_0fMkAqc_8VHK5seuEuDZ8RbRL2fiKFEjjLzvDqFDWqPnYGWq2fdHNpbFu7SXH6hfJbJeSPiY8b7tFGvnDpii5mNDERtbYdn-m3in/s320/DSCN3176.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>My Review</em></span><br />
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<em><span style="font-family: Georgia, "Times New Roman", serif;">Grilling season is here as far as I am concerned.</span> <span style="font-family: Georgia, "Times New Roman", serif;">This rub is my go-to recipe when grilling steaks. It's the perfect basic rub! I grilled sirlion steaks instead of rib-eye steaks and they were excellent.</span></em></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6090187748649765897.post-65941804967275848092010-04-30T14:16:00.000-07:002010-04-30T21:57:14.366-07:00Miso Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqncKs6eve5wI9-fANRqCp0A7UL4ieX08SQfMKffgFdgGSLF0t-EM7DkH9-ocT5oRZzeanJvwdC9PVd8ASiaNurrH_cPLRI-YP4jZDm8UHWLK5GoBAQF_MHtdGUxiq2p5uDGPEqVFcfVG/s1600/DSCN3016.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqncKs6eve5wI9-fANRqCp0A7UL4ieX08SQfMKffgFdgGSLF0t-EM7DkH9-ocT5oRZzeanJvwdC9PVd8ASiaNurrH_cPLRI-YP4jZDm8UHWLK5GoBAQF_MHtdGUxiq2p5uDGPEqVFcfVG/s320/DSCN3016.JPG" tt="true" width="240" /></a></div><br />
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<blockquote><span style="font-family: Georgia, "Times New Roman", serif;">"Almost instant soup! You can make an individual serving for yourself whenever the inspiration hits."</span></blockquote><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQWoqAu4vSR83nnQJgoOkW3p2Y2ZoGyarhCVvXVgHS-pyuN4owPHJ6JYWJ9crO9z7OccRO0NCFyQskERzCNuDFFY1FcRgot9X5bhr_qjuC35XZ2EobOg4_r3VKzYC0J_Adqi0VOIOc6nt/s1600/DSCN3127.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQWoqAu4vSR83nnQJgoOkW3p2Y2ZoGyarhCVvXVgHS-pyuN4owPHJ6JYWJ9crO9z7OccRO0NCFyQskERzCNuDFFY1FcRgot9X5bhr_qjuC35XZ2EobOg4_r3VKzYC0J_Adqi0VOIOc6nt/s320/DSCN3127.JPG" tt="true" width="240" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 T (more or less) miso</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup (more or less) boiling water</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">a few tiny cubes of soft tofu</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">a few delicate slices of scallion greens</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">optional additions: </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 to 2 T dried wakame seaweed, soaked in water </span><span style="font-family: Georgia;">for 10 to 15 minutes, then drained</span><br />
<span style="font-family: Georgia;">tiny carrot sticks (matchstick-like), lightly steamed</span><br />
<span style="font-family: Georgia;">finely shredded cabbage, lightly steamed</span><br />
<span style="font-family: Georgia;">a few leaves of spinach</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZAzzyL_Sy96xGwgKPQjY_uC8rBgBcpfpE5PRMt2kt-ztkH610ukq-z7Uz_QzgOGqgZ5ff-XaEng-yHdrnODb7bFLYifiBT_CpYG1o3USNsnZ8iAAX0Db9FeBq9wYezyFlHCGsNIzacQi/s1600/DSCN3130.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZAzzyL_Sy96xGwgKPQjY_uC8rBgBcpfpE5PRMt2kt-ztkH610ukq-z7Uz_QzgOGqgZ5ff-XaEng-yHdrnODb7bFLYifiBT_CpYG1o3USNsnZ8iAAX0Db9FeBq9wYezyFlHCGsNIzacQi/s320/DSCN3130.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Measure 1 tablespoon of the miso.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4oQJg4yMLeG-TjrFMF7xTDGEWDkGj198qMXTwFg2OhX0b8IdJximGWai_HW7nghLyD5N4AuBTphVlT7HVGzX8jyCQrZMJSmjDMo51byBr9vvwjBz16TkLz0NjHwJfKunODskohLC_HEi/s1600/DSCN3132.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4oQJg4yMLeG-TjrFMF7xTDGEWDkGj198qMXTwFg2OhX0b8IdJximGWai_HW7nghLyD5N4AuBTphVlT7HVGzX8jyCQrZMJSmjDMo51byBr9vvwjBz16TkLz0NjHwJfKunODskohLC_HEi/s320/DSCN3132.JPG" tt="true" width="240" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Place the miso into the serving bowls. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUiRVbB81R0fAj_97HF2VvsX85seTDLHYEJCn4aAhMD7FIpu1WLsQFotKWgN_3VPHnWLrB2I7Arv6iOtRLlUCmnTNUWHZ07h8XqWGcgFhay1-sS9prCPMo7Hx5Vs_wMIkxKTq1eH2BxEg/s1600/DSCN3133.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUiRVbB81R0fAj_97HF2VvsX85seTDLHYEJCn4aAhMD7FIpu1WLsQFotKWgN_3VPHnWLrB2I7Arv6iOtRLlUCmnTNUWHZ07h8XqWGcgFhay1-sS9prCPMo7Hx5Vs_wMIkxKTq1eH2BxEg/s320/DSCN3133.JPG" tt="true" width="240" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add about 1/4 cup of the boiling water and stir to make a uniform paste.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAshYkWB42nVMU9cfHAlFsV73aSlR9C9CH-2ZPE0UCf3fi_Mu-a9za3aWHGN09dr_tO0JogoE_nseROnH55zGW3BSfbbHWitFe22kyCgKbZvYw5zOYQ-ADxiQJqPUKD-4E9zj82lHqswe8/s1600/DSCN3135.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAshYkWB42nVMU9cfHAlFsV73aSlR9C9CH-2ZPE0UCf3fi_Mu-a9za3aWHGN09dr_tO0JogoE_nseROnH55zGW3BSfbbHWitFe22kyCgKbZvYw5zOYQ-ADxiQJqPUKD-4E9zj82lHqswe8/s320/DSCN3135.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Cut the tofu into tiny cubes.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Stir in remaining water plus all remaining ingredients. Serve immediately.</span><br />
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<span style="font-family: Georgia;">Yield: 1 serving</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>My Review</em></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>I love the simplicity of miso soup. Most of the time I have these ingredients on hand, so at a moment's notice I can enjoy a hot bowl of miso soup!</em></span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6090187748649765897.post-1890299095955689422010-04-25T22:29:00.000-07:002010-04-25T22:29:54.517-07:00Little Chefs' Banana-Chocolate Chunk Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06LvxQHLe6YBwA9w9msDS4RRmHeAAK_coFUx2aeVi1V0Dw3NkSBSKmTFvyf71TMrI0EBSB-sOZJK0z39yky8g5oN-bZPgnMoiRyP2SWo8g94gFRrcW2nuXPOK9gyVDue0V_Yi2NyRcBze/s1600/DSCN3034.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06LvxQHLe6YBwA9w9msDS4RRmHeAAK_coFUx2aeVi1V0Dw3NkSBSKmTFvyf71TMrI0EBSB-sOZJK0z39yky8g5oN-bZPgnMoiRyP2SWo8g94gFRrcW2nuXPOK9gyVDue0V_Yi2NyRcBze/s320/DSCN3034.JPG" tt="true" width="240" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">3/4 cup (1 1/2 sticks) unsalted butter, at room temperature,</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> plus more for preparing loaf pans</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">All-purpose flour for preparing loaf pans</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 1/4 cups cake flour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 t baking soda</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4 t baking powder</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 t kosher salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/3 cups sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4 large eggs</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 cups mashed ripe bananas</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2/3 cup sour cream</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup (6 oz) semisweet chocolate chunks or morsels</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuiQXcL6ECiDV7_StMmTBRjnvJ-aG9gha9ODzATBFrUn2w0_hsv7MckeNvSvPgsKUoX6dy-yxHNVGACvtLmN1GW3FkSTAK-Jcw5lk7icVfDuaEtCq4DDKPbcVur7GLhd2-k8x1KCVyakZ2/s1600/DSCN3036.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuiQXcL6ECiDV7_StMmTBRjnvJ-aG9gha9ODzATBFrUn2w0_hsv7MckeNvSvPgsKUoX6dy-yxHNVGACvtLmN1GW3FkSTAK-Jcw5lk7icVfDuaEtCq4DDKPbcVur7GLhd2-k8x1KCVyakZ2/s320/DSCN3036.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 350F. Butter two 9-by-5-by-3-inch loaf pans and then dust the pans with all-purpose flour, tapping out the excess.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7X3MP99OPE8VsKW6zTnSVejSbxGVhxiZ54l2g7c48cg-0Y39Ut-ywHhDs26JDdC2NVL0MaMbJ4wki87nl6pAQP-qqSvGp-DsIlLhOPsQ4B42swhI3lQ9234YsaenoukMWmpwGpsgQM_pD/s1600/DSCN3039.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7X3MP99OPE8VsKW6zTnSVejSbxGVhxiZ54l2g7c48cg-0Y39Ut-ywHhDs26JDdC2NVL0MaMbJ4wki87nl6pAQP-qqSvGp-DsIlLhOPsQ4B42swhI3lQ9234YsaenoukMWmpwGpsgQM_pD/s320/DSCN3039.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;">In a large bowl, sift together the cake flour, baking soda, baking powder, and salt. Set aside.</span> </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtrFXWrLpchbbDPwwFvR9DUBUELq4TNs4gq4xQ_d7AIHHvrbxtFbiyoVHi8MWTj5WmPHm7Bm5JS9N7iluvBNFYsr-UtbrbxuqdgRqFaa7fDTS6maMSr8OvT1rnfcgfJCV87kCWDlKiTme/s1600/DSCN3043.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtrFXWrLpchbbDPwwFvR9DUBUELq4TNs4gq4xQ_d7AIHHvrbxtFbiyoVHi8MWTj5WmPHm7Bm5JS9N7iluvBNFYsr-UtbrbxuqdgRqFaa7fDTS6maMSr8OvT1rnfcgfJCV87kCWDlKiTme/s320/DSCN3043.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In a large bowl, using the electric mixer set on medium speed, cream together the 3/4 cup butter and sugar until light yellow and creamy.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHM0WUPi4-Cchm9PlQw7UUb54dQ6cO703tTYND7FdLUg-Cqc1Oo1lom3hFEtyBYaV4GP1AmSLhhPur0lYlmRIanBnbi9Tv7vS9gcLaPvC0DEV4eE-1W9y-0vrWIl-PV8AAlYwKjXPch8Cm/s1600/DSCN3045.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHM0WUPi4-Cchm9PlQw7UUb54dQ6cO703tTYND7FdLUg-Cqc1Oo1lom3hFEtyBYaV4GP1AmSLhhPur0lYlmRIanBnbi9Tv7vS9gcLaPvC0DEV4eE-1W9y-0vrWIl-PV8AAlYwKjXPch8Cm/s320/DSCN3045.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the bananas and sour cream. Beat until incorporated. Add the flour mixture in 3 batches, beating after each addition just until the flour disappears. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcQJ65zPPvFlI2qhxpBp-nauU4AUzuMNkaK6mUlqQZDb6Bd5NPKKLfwjwFEtL34LDFrAmc8l1QnbaSEuL0o2HQdOrnoJ-gz2kh8I-ggXWrmjrspI1ZO07jRCAbmr8_vI3rIjdCQ68USL5/s1600/DSCN3042.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcQJ65zPPvFlI2qhxpBp-nauU4AUzuMNkaK6mUlqQZDb6Bd5NPKKLfwjwFEtL34LDFrAmc8l1QnbaSEuL0o2HQdOrnoJ-gz2kh8I-ggXWrmjrspI1ZO07jRCAbmr8_vI3rIjdCQ68USL5/s320/DSCN3042.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">And don't forget the chocolate chips!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Using a rubber spatula, fold in the chocolate. Divide the batter evenly between the prepared pans. </span><br />
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<span style="font-family: Georgia;">Bake for 20 minutes, then rotate the pans 180 degrees. Continue to bake until a toothpick inserted near the center comes out clean, about 30 minutes longer. Remove from the oven and set on a wire rack to cool for at least 15 minutes before removing from the pan. Serve warm or at room temperature.</span><br />
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<span style="font-family: Georgia;">Makes 2 loaves</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQk1GkufzaXJt0l3TxNfyqroq9xe3cd_M9jy69cWyf4YsEwCJB6AsIqayfT6N0KQZnn4tplTnOHd_Va7J65fGSSpip6wYA9Qyq3YwZzl7wQC7-FrckGLAGr-z9rP5ti0rG9lAGFZ0tNy_/s1600/DSCN3052.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQk1GkufzaXJt0l3TxNfyqroq9xe3cd_M9jy69cWyf4YsEwCJB6AsIqayfT6N0KQZnn4tplTnOHd_Va7J65fGSSpip6wYA9Qyq3YwZzl7wQC7-FrckGLAGr-z9rP5ti0rG9lAGFZ0tNy_/s320/DSCN3052.JPG" tt="true" width="240" /></a></div><br />
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<em><span style="font-family: Georgia, "Times New Roman", serif;">My Review</span></em><br />
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<em><span style="font-family: Georgia, "Times New Roman", serif;">My 3 year-old loves to help me in the kitchen. For this recipe, she measured and stirred and when it came time to peel and mash the bananas, she was a big help! </span></em><br />
<em><span style="font-family: Georgia;">I halfed this recipe because I wanted to make one loaf, but listed the original recipe in full. Needless to say, the banana bread was a huge hit and was gobbled up fast.</span></em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6090187748649765897.post-15493768306012187272010-04-23T23:15:00.000-07:002010-04-23T23:17:56.056-07:00Russian Cabbage Borscht<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9Jmj8aAOs8lSTMgj56l6fBmSH-0E7GNRAyw9noyetHiZMeg0kMmI3hgidab02tqGn5SUiC8iR66pwEQa3rNr20n8Xz0TqOVg52r1Mvy9ID8IrVY-GVphrfF4iTMiHDG-i71DFn_oHsQF/s1600/DSCN3016.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9Jmj8aAOs8lSTMgj56l6fBmSH-0E7GNRAyw9noyetHiZMeg0kMmI3hgidab02tqGn5SUiC8iR66pwEQa3rNr20n8Xz0TqOVg52r1Mvy9ID8IrVY-GVphrfF4iTMiHDG-i71DFn_oHsQF/s320/DSCN3016.JPG" tt="true" width="240" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 cups thinly sliced potato</span><br />
<span style="font-family: Georgia;">1 cup thinly sliced beets</span><br />
<span style="font-family: Georgia;">4 cups water</span><br />
<span style="font-family: Georgia;">1 to 2 T butter</span><br />
<span style="font-family: Georgia;">1 1/2 cups chopped onions</span><br />
<span style="font-family: Georgia;">1 scant t caraway seeds</span><br />
<span style="font-family: Georgia;">1 1/2 t salt (or more to taste)</span><br />
<span style="font-family: Georgia;">1 stalk celery, chopped</span><br />
<span style="font-family: Georgia;">1 medium-sized carrot, sliced</span><br />
<span style="font-family: Georgia;">3 to 4 cups shredded cabbage</span><br />
<span style="font-family: Georgia;">freshly ground black pepper</span><br />
<span style="font-family: Georgia;">1 t dill (plus extra, for garnish)</span><br />
<span style="font-family: Georgia;">1 to 2 T cider vinegar</span><br />
<span style="font-family: Georgia;">1 to 2 T brown sugar or honey (I used honey)</span><br />
<span style="font-family: Georgia;">1 cup tomato puree</span><br />
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<span style="font-family: Georgia;">extra dill</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Place potatoes, beets, and water in a medium-sized saucepan. Cover, and cook over medium heat until tender (20 to 30 minutes).</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Meanwhile, melt the butter in a kettle or Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8 to 10 minutes.)</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">and cabbage, plus 2 cups of the cooking water from the potatoes and beets.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Cover and cook over medium heat until the vegetables are tender (another 8 to 10 minutes).</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes. Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a light dusting of dill.</span><br />
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<span style="font-family: Georgia;">Yield: 4 to 6 servings</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68rW8WeWUfKINKUYWnw55GnQk-8VtFbqPz9np2VnXMsVyiSn-VbscsAbQI-Gyajr3JlbJMg-muXd3Dx7Y2fUu6cD9DlGDjww8OUXdCwhIkVlT4YvLEumKMtgoGvqd8Dva8NyomiMe1mEc/s1600/DSCN3033.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68rW8WeWUfKINKUYWnw55GnQk-8VtFbqPz9np2VnXMsVyiSn-VbscsAbQI-Gyajr3JlbJMg-muXd3Dx7Y2fUu6cD9DlGDjww8OUXdCwhIkVlT4YvLEumKMtgoGvqd8Dva8NyomiMe1mEc/s320/DSCN3033.JPG" tt="true" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>My Review</em></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>I've had this cookbook for 12 years, and never tried this recipe! I'm so glad I did, because it is terrific. The flavors come together nicely in this beautiful red broth and vegetables are cooked just until tender. Even though the yogurt topping was forgotten, this is a great borscht.</em></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6090187748649765897.post-22530571593001644542010-04-16T20:13:00.000-07:002010-04-16T21:54:50.017-07:00Chicken Tagine with Pomegranates<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBUPm3Gi7QCikzr0upVI91uxE2DDDi5zBm4DznjLj3ZhFzzF8_iuEbzbofec6JASog2_yKE0j8GaabuAzxTJ_84dNOiaYqUPgWsyEEEQk4foBMtAuIhCs9M18BCReCJpqXCHtrr_AEQ2M/s1600/DSCN2981.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBUPm3Gi7QCikzr0upVI91uxE2DDDi5zBm4DznjLj3ZhFzzF8_iuEbzbofec6JASog2_yKE0j8GaabuAzxTJ_84dNOiaYqUPgWsyEEEQk4foBMtAuIhCs9M18BCReCJpqXCHtrr_AEQ2M/s320/DSCN2981.JPG" width="240" wt="true" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">"The Moroccan word tagine, when translated simply as "stew", hardly does justice to this beautifully fragrant, succulent one-dish meal. Pomegranate juice lends a tart depth of flavor to the sauce; use bottled juice and skip the garnish when the fruit is not in season. Serve with whole-wheat couscous to soak up the delicious sauce."</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0_O9nmr1FW5vY24D7WydZlHGiAvHm_UuoqYIYFkCMViqlB0Fx2nrq7DgZ7YWGFS9Wc5qBAACsQ82kUhVmEpOMYNFjbpaIONd3lUpKiPcFwTupusk_OhHrD3fx-q2l_GaUkkYIXuWGkUH/s1600/DSCN2983.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0_O9nmr1FW5vY24D7WydZlHGiAvHm_UuoqYIYFkCMViqlB0Fx2nrq7DgZ7YWGFS9Wc5qBAACsQ82kUhVmEpOMYNFjbpaIONd3lUpKiPcFwTupusk_OhHrD3fx-q2l_GaUkkYIXuWGkUH/s320/DSCN2983.JPG" width="240" wt="true" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 1/4 cups fresh pearl onions or frozen small whole onions</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 T extra-virgin olive oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 t ground ginger</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/8 t freshly ground pepper</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 cups pomegranate juice</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3/4 cup pitted prunes</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup dried apricots</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">15 sprigs cilantro, tied with kitchen string</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 t salt, or to taste</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 T sesame seeds for garnish</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup pomegranate seeds for garnish</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45uWWJ0dF_ovQIJfORPfPWSnx17gcRNSAHVewhDWvur3C-gs7_cjDsAp2gLiziTcH2BO-mAzTJ9epqIXYmTLhYOrE1p5RVQZqXmnmgJUsaJjgspVn5T4B84-jNwOut8SWYvJhuRQ2qIp6/s1600/DSCN2985.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45uWWJ0dF_ovQIJfORPfPWSnx17gcRNSAHVewhDWvur3C-gs7_cjDsAp2gLiziTcH2BO-mAzTJ9epqIXYmTLhYOrE1p5RVQZqXmnmgJUsaJjgspVn5T4B84-jNwOut8SWYvJhuRQ2qIp6/s320/DSCN2985.JPG" width="320" wt="true" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350 F. If using fresh pearl onions, cook in boiling water for 1 minute. Drain. Peel when cool enough to handle. If using frozen onions, rinse under warm water to thaw.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIy8SQ8v4V0Vi2RM1Hp3e4TG_h3H_y_jQH5mxwhdMm3GZindTKtK4UU-lsmi_E98hiy5F9Hgr7pcB46Vx2royFx5ndBE4JK0A6PGDU50Xm9Pw4hR886sFbepTyFWiPPA1CrYZzksZHlj2/s1600/DSCN2986.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIy8SQ8v4V0Vi2RM1Hp3e4TG_h3H_y_jQH5mxwhdMm3GZindTKtK4UU-lsmi_E98hiy5F9Hgr7pcB46Vx2royFx5ndBE4JK0A6PGDU50Xm9Pw4hR886sFbepTyFWiPPA1CrYZzksZHlj2/s320/DSCN2986.JPG" width="320" wt="true" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Heat oil in a Dutch oven over medium-high heat. Add ginger and pepper; cook, stirring, until fragrant and beginning to foam, about 1 minute. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9C1g58_p9UM7xp99a2AbME41MrPG8Fgf3YjkIfPnDoqeqlG3yuRa-l5WXFDCtnmGrA8yI9w-iXQ1nGFDCwoKletDXVtlUbuoRW4-ROvKoy_ddNJX3ch_dat-Xm7N7Ik5zotACNM5egll/s1600/DSCN2987.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9C1g58_p9UM7xp99a2AbME41MrPG8Fgf3YjkIfPnDoqeqlG3yuRa-l5WXFDCtnmGrA8yI9w-iXQ1nGFDCwoKletDXVtlUbuoRW4-ROvKoy_ddNJX3ch_dat-Xm7N7Ik5zotACNM5egll/s320/DSCN2987.JPG" width="320" wt="true" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add chicken and onions; stir to coat. Cook, stirring occasionally, until onions begin to turn golden, 5 to 8 minutes. </span><br />
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Add <span style="font-family: Georgia, "Times New Roman", serif;">pomegranate juice, prunes, apricots, and salt...</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">and cilantro; bring to a simmer. Cover tightly with foil and then with a lid. Transfer to the oven and bake for 30 minutes.</span><br />
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<span style="font-family: Georgia;">Remove lid and foil.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Discard cilantro. Return to oven and bake, uncovered, until the chicken is cooked through and tender, about 10 minutes longer.</span><br />
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<span style="font-family: Georgia;">Meanwhile, toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl and cool.</span><br />
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<span style="font-family: Georgia;">To serve, spoon the tagine into a serving bowl or onto plates. Garnish with sesame seeds and pomegranate seeds.</span><br />
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<span style="font-family: Georgia;">Makes 4 servings</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLI6bXzIQT1VQeriiVKWfMzab68vxxp6d2oJd-EmsCAHUYcFasW0vuuB7W_1Sn4H8EIJoedyKqMrCkKYsGTz6g_8uFb0q-pC179P4giMSXeV0DX5hWmesuunBUh1PBX0l14AkYd7_GlgM/s1600/DSCN2997.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLI6bXzIQT1VQeriiVKWfMzab68vxxp6d2oJd-EmsCAHUYcFasW0vuuB7W_1Sn4H8EIJoedyKqMrCkKYsGTz6g_8uFb0q-pC179P4giMSXeV0DX5hWmesuunBUh1PBX0l14AkYd7_GlgM/s320/DSCN2997.JPG" width="320" wt="true" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>My Review</em></span><br />
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<span style="font-family: Georgia;"><em>This exotic stew has amazing flavors and the chicken and fruit cook down nicely to tender, rich bites. The broth thickens and the couscous soaks it all up. I made this dish for my Mom and she LOVED it.</em> </span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-6090187748649765897.post-10219816286336969572010-04-12T21:06:00.000-07:002010-04-12T21:08:30.554-07:00Marinated Steak<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYzRmlxG9wcz3C4FWS-XpD-3YzkAMTIGIA48mf9XfPgeIe2SLa7V3C_2QHKfEwFvvqtr56JV9eXrQ3U1Te-858i2r0cO1qM9o-VmE43vaqIoZt1xxa6RQUL_o-up8_QoGgkcoLKcCuQIF/s1600/DSCN2850.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYzRmlxG9wcz3C4FWS-XpD-3YzkAMTIGIA48mf9XfPgeIe2SLa7V3C_2QHKfEwFvvqtr56JV9eXrQ3U1Te-858i2r0cO1qM9o-VmE43vaqIoZt1xxa6RQUL_o-up8_QoGgkcoLKcCuQIF/s320/DSCN2850.JPG" width="240" wt="true" /></a></div><br />
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<span style="font-family: Georgia;">1/2 cup dry red wine</span><br />
<span style="font-family: Georgia;">2 t light soy sauce</span><br />
<span style="font-family: Georgia;">Pinch of ground black pepper</span><br />
<span style="font-family: Georgia;">1/4 t dried oregano</span><br />
<span style="font-family: Georgia;">1 pound flank steak, trimmed of all visible fat</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In a shallow dish, combine the wine, soy sauce, pepper, and oregano.</span> <br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add the steak and turn to coat both sides with the marinade. Cover and refrigerate overnight, turning the steak occasionally.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">When ready to cook, remove the steak from the marinade, pat dry with paper towels, and discard the marinade.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Coat a broiler-pan rack with olive oil cooking spray. Preheat the broiler.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Place the steak on the prepared rack. Broil 4" from the heat source for 5 minutes per side, or until a thermometer inserted in the center of the steak registers 160 for medium.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">To serve, thinly slice the steak diagonally across the grain and place on a serving plate.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Makes 4 servings</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>My Review</em></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>This marinade is very subtle. The wine and soy sauce combination adds a hint of savory flavor. After pulling the steak from the oven, I covered it in foil and let it rest for about 15 minutes. Slicing it thin and adding it to a fresh veggie salad made dinner tonight. I love a good steak salad and this was a breeze to make!</em></span>Unknownnoreply@blogger.com3