tag:blogger.com,1999:blog-25705779852851393232024-02-18T22:56:21.340-08:00From Anne's KitchenAnnehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.comBlogger358125tag:blogger.com,1999:blog-2570577985285139323.post-78694237765912356322015-04-13T05:00:00.000-07:002015-04-13T05:00:00.351-07:00Healthy No Bake Granola Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZTWurBi5Tl3gAPjYnJRwi-cuooFMA72N-4ulljC1wh7WCA8zk1JDnTJv2ZN8V0qaygj8IklSG-4tVh7H3AWN97mKciVgDtzOVHHRrX8hy8j1Idf223RGH2SRs-KYQbGh9_HMfyMP3RpN9/s1600/Healthy+No+Bake+Granola+Bars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZTWurBi5Tl3gAPjYnJRwi-cuooFMA72N-4ulljC1wh7WCA8zk1JDnTJv2ZN8V0qaygj8IklSG-4tVh7H3AWN97mKciVgDtzOVHHRrX8hy8j1Idf223RGH2SRs-KYQbGh9_HMfyMP3RpN9/s1600/Healthy+No+Bake+Granola+Bars.JPG" height="330" width="400" /></a></div>
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<br />
<br />
I like to make a weekly snack that my husband can have at work (and I can enjoy while my toddler naps). My criteria for a snack recipe is something pretty easy to make, pretty healthy, and of course, delicious. These granola bars are my new favorite! While you do have to dirty a food processor to make them, there is no baking involved and it comes together very easily. My 2 year old loved helping me make these (and sampling the dates, too).<br />
<br />
These actually taste like a real granola bar to me. They also do not really crumble and stay together very well, unlike some other granola bar recipes I've tried. Finally, while they're sweet, they're not too sweet and most of the sweetness comes from dates. I love the ingredient list - dates, honey, almond butter, almonds, oats, and chocolate chips. What's not to like?<br />
<br />
These will definitely go into our regular snack rotation. Highly recommend!<br />
<br />
<b>Healthy No-Bake Granola Bars</b><br />
Taken from: <a href="http://minimalistbaker.com/healthy-5-ingredient-granola-bars/">Minimalist Baker</a><br />
Makes 8-10 bars<br />
<ul>
<li class="ingredient" itemprop="ingredients">1 cup packed dates, pitted (deglet nour or medjool) - I like to soak these in water for about 10 minutes, then drain them before using</li>
<li class="ingredient" itemprop="ingredients">1/4 cup honey (or maple syrup or agave)</li>
<li class="ingredient" itemprop="ingredients">1/4 cup creamy salted natural peanut butter or almond butter</li>
<li class="ingredient" itemprop="ingredients">1 cup unsalted chopped almonds</li>
<li class="ingredient" itemprop="ingredients">1 1/2 cups rolled oats</li>
<li class="ingredient" itemprop="ingredients">Optional: 1/3 cup dark chocolate chips</li>
</ul>
<div class="ERSInstructions">
<ol>
<li class="instruction" itemprop="recipeInstructions">Add chopped almonds to your food processor and pulse for 1-2 seconds, just to get a finer chop (you do not want to process them). Scrape almonds into a bowl. </li>
<li class="instruction" itemprop="recipeInstructions">Process
dates in a food processor until small bits remain (about 1 minute). It
should form a "dough" like consistency (mine rolled into a ball).</li>
<li class="instruction" itemprop="recipeInstructions">Add processed dates and the oats into the bowl with the almonds. Set aside.</li>
<li class="instruction" itemprop="recipeInstructions">Warm
honey and peanut butter in a small saucepan over low heat. Stir and
pour over oat mixture and then mix, breaking up the dates to disperse
throughout (the mixture will be stiff).</li>
<li class="instruction" itemprop="recipeInstructions">Once
thoroughly mixed, transfer to an 8x8 dish or other small pan, sprayed with cooking spray or lined with
plastic wrap or parchment paper so they lift out easily. </li>
<li class="instruction" itemprop="recipeInstructions">Press
down until uniformly flattened. Sprinkle the chocolate chips evenly over the top of the bars and press down hard. Cover with a lid or parchment or plastic wrap,
and let set in fridge for at least 15-20 minutes to harden.</li>
<li class="instruction" itemprop="recipeInstructions">Remove
bars from pan and chop into 8-10 even bars. Store in an airtight
container in the fridge - they will keep for 1-2 weeks.</li>
</ol>
</div>
Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com2tag:blogger.com,1999:blog-2570577985285139323.post-11850445348244621092015-04-06T05:00:00.000-07:002015-04-08T18:54:01.394-07:00Asian Salmon Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQi_tjEu4l5buS-ECl56tfC2w0_-yHPGaQThHx-hgMwwqUc31b4o3rP7Y-k3KJ3bBhTU2LbZ67wQ6gvfUJvabeR2cFkfI4HaHnj_95DFE-ijgBmJylnNJETshJC9CYPQE1URhi-OaSYQ6k/s1600/Asian+Salmon+Tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQi_tjEu4l5buS-ECl56tfC2w0_-yHPGaQThHx-hgMwwqUc31b4o3rP7Y-k3KJ3bBhTU2LbZ67wQ6gvfUJvabeR2cFkfI4HaHnj_95DFE-ijgBmJylnNJETshJC9CYPQE1URhi-OaSYQ6k/s1600/Asian+Salmon+Tacos.jpg" height="373" width="400" /></a></div>
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<br />
While I was a bit skeptical about this meal before making it - I wasn't sure how Asian flavors plus salmon plus guacamole would work. But obviously, since I'm blogging about it, we loved it. In fact, it might be one of our new favorite recipes. My husband especially loved it and made sure we got a picture of the last taco just to ensure that it ends up on this blog (which means on our table) again. Our toddler devoured hers too and anything that helps her (and us) eat more salmon is a win in my book!<br />
<br />
I used the Asian slaw that I've blogged about <a href="http://fromanneskitchen.blogspot.com/2011/06/spicy-thai-slaw.html">here</a>. It can be made anytime, even a day or so in advance, so I prepped it during my toddler's naptime. I also marinated the fish at that time, too, so dinner was just making guacamole, cooking the fish, and warming tortillas. It's also a pretty well rounded meal in itself. We did an extra heaping of the slaw as the only additional side (the slaw recipe makes a lot so it lasts us several days), but it would be great with a side dish such as refried beans, corn on the cob, or any kind of vegetable. <br />
<br />
<b>Asian Salmon Tacos</b><br />
Taken from: <a href="http://heatherchristo.com/cooks/2013/09/22/asian-salmon-tacos/">Heather Christo</a><br />
Serves 4-6<br />
<ul class="ingredients">
<li class="ingredient">1 pound of salmon, preferably wild-caught</li>
<li class="ingredient">1 tablespoon sesame oil</li>
<li class="ingredient">1 tablespoon rice wine vinegar</li>
<li class="ingredient">2 teaspoons oyster sauce</li>
<li class="ingredient">2 teaspoons soy sauce</li>
<li class="ingredient">1 tablespoon canola or coconut oil</li>
<li class="ingredient">6 flour tortillas</li>
<li class="ingredient"><br /></li>
</ul>
<u><i>Asian Slaw (this makes a lot - I would halve this recipe if you don't want slaw leftovers):</i></u><br />
<ul class="ingredients">
<li>2 tbsp rice vinegar</li>
<li>2 tsp honey</li>
<li>2 cloves of garlic, minced </li>
<li>1 tbsp sesame oil</li>
<li>1 tbsp canola oil</li>
<li>1/2 tsp grated lime zest</li>
<li>1 tbsp fresh lime juice</li>
<li>Optional: 1/2-1 jalapeno, seeded and membranes removed, finely chopped</li>
<li>1 small green or red cabbage (1- 1 1/2 pounds), halved lengthwise, cored, and cut crosswise into 1/2-inch slices</li>
<li>1 1/2 cups grated carrots</li>
<li>4 scallions, sliced (you could also substitute 1/4 cup finely chopped red onion)</li>
<li>1 red bell pepper, thinly sliced </li>
<li class="ingredient">1/2 cup chopped cilantro </li>
<br>
</ul>
<u><i>Guacamole:</i></u><br />
<ul class="ingredients">
<li class="ingredient">1 large Haas avocado, halved, seeded and peeled</li>
<li class="ingredient">1/2 lime, juiced</li>
<li class="ingredient">1/4 teaspoon kosher salt</li>
<li class="ingredient">1/4 teaspoon ground cumin</li>
<li class="ingredient">1/8 teaspoon crushed red pepper</li>
<li class="ingredient">1/4 medium onion, diced</li>
<li class="ingredient">1-2 tablespoons chopped cilantro</li>
<li class="ingredient">1 clove garlic, minced</li>
<br>
</ul>
<div>
<ul class="ingredients">
<li class="ingredient">Optional toppings: sriracha, sesame seeds, chopped cilantro </li>
<br>
</ul>
</div>
<div class="instructions">
<ol class="instructions">
<li>Combine the sesame oil, rice vinegar, oyster sauce and soy sauce in a large bowl or large ziploc bag and stir. Add salmon and let marinate anywhere from 30 minutes to several hours in the fridge.</li>
<li>While the salmon is marinating, combine all the ingredients in a separate large bowl for the Asian slaw. Refrigerate until ready to use.</li>
<li>About 30 minutes before cooking the salmon, combine all the ingredients for the guacamole. Refrigerate until ready to use</li>
<li>In a non-stick pan, add the tablespoon oil and heat it
to medium to medium-high heat. Add the salmon, flesh side down and let cook for 3-5
minutes.</li>
<li>Flip the salmon and let the fish cook all the way through, about 3-5 more minutes (salmon should be cooked until an internal temperature of 145 is reached -- it should also flake easily with a fork). Set aside.</li>
<li>Heat the tortillas in a non-stick pan until hot on both sides.</li>
<li>Divide salmon among the tortillas and top with guacamole and slaw. Add any additional toppings, if desired.</li>
</ol>
</div>
Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-56134302587421789092015-03-23T05:00:00.000-07:002015-03-23T05:00:14.331-07:00Vegetable Chowder<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzRxR0koXLbJVhkaFNo4Hr9hlI0JY1XQ3OtuaUUr1GnN79ZboljUbkRcLJDnKHzAIyEG0053ORqDNYDWCqsLcZKYW3Mb_z7RCfJMvU10a_WPXy6_Bt8UVd8bHwy2H89sxKsuCcdfy5wuQ/s1600/Vegetable+Chowder.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzRxR0koXLbJVhkaFNo4Hr9hlI0JY1XQ3OtuaUUr1GnN79ZboljUbkRcLJDnKHzAIyEG0053ORqDNYDWCqsLcZKYW3Mb_z7RCfJMvU10a_WPXy6_Bt8UVd8bHwy2H89sxKsuCcdfy5wuQ/s1600/Vegetable+Chowder.JPG" height="313" width="400" /></a></div>
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<br />
I write our weekly menu on a chalkboard and had to laugh when I realized I wrote this dish down as <i>vegetarian</i> chowder, not vegetable chowder. With 4 strips of bacon (which I think are essential for the flavor of the dish), I'd say this meal is most definitely not vegetarian. But it is loaded with vegetables, which I love. And it also has great flavor. As I mentioned, the bacon adds so much to the dish - the soup made great leftovers the next day (sans bacon) but it's definitely the best with just a little bacon crumbled on top. A little goes a long way! <br />
<br />
While soup season might be ending for some, I think this still is a fabulous option and still works for spring! It's a filling meal but not overly so. I served this with a salad and I think some fresh bread on the side would be excellent, too.<br />
<br />
<b>Vegetable Chowder</b><br />
Taken from: <a href="http://www.pink-parsley.com/2015/02/hearty-vegetable-chowder.html">Pink Parsley</a><br />
Serves 4-6 as a main course<br />
<div>
<ul>
<li>4 slices of bacon, chopped</li>
<li>2 leeks, white and light green parts only; halved lengthwise, sliced thin, and rinsed thoroughly</li>
<li>1 cup chopped yellow onion (about 1/2 large onion)</li>
<li>4-5 carrots, peeled, halved lengthwise, and cut into 1/2-inch pieces</li>
<li>2-3 celery ribs, halved lengthwise and cut into 1/2-inch pieces</li>
<li>1 1/2 lbs russet or yukon gold potatoes, peeled and cut into 1-inch pieces</li>
<li>1 tsp minced fresh thyme (I used about 1/2 tsp dried thyme)</li>
<li>kosher salt and freshly ground black pepper</li>
<li>2 cloves garlic, minced</li>
<li>4 cups chicken broth</li>
<li>1-2 bay leaves</li>
<li>1/4 - 1/2 cup half and half</li>
<li>1 Tbs minced fresh chives, plus more for serving (I forgot to add)</li>
<li>juice of 1/2 lemon</li>
</ul>
<ol>
<li>
Cook the bacon in a large Dutch oven or saucepan over medium heat until
the fat is rendered and the bacon is crispy, 5 to 9 minutes. Use a
slotted spoon to remove the bacon to a paper towel-lined plate, leaving
the fat in the pot.
</li>
<li>
Stir in the leeks, onion, carrots, celery, 1/2 teaspoon of pepper, and 1
teaspoon of salt into the pot. Cook until the leeks are translucent and the
vegetables are beginning to soften, about 8 minutes. Add the potatoes
and cook, stirring constantly, for about 2 minutes. Stir in the garlic
and thyme and cook 30 seconds.
</li>
<li>
Add the broth and the bay leaf and bring to a boil. Reduce heat to
medium-low, cover, and and simmer until the vegetables are tender,
stirring occasionally, about 20 minutes.
</li>
<li>
Discard the bay leaf. If using an immersion/hand blender, blend about half of the soup, making sure there are still plenty of chunks of vegetables in the soup. (Alternatively, you can transfer 2 cups of the liquid to a blender, and
use a slotted spoon to transfer 1 cup of the vegetables to the blender
as well. Puree until smooth, about 1 minute -- just be sure to open the vent
on your blender and cover it with a towel, to prevent explosions! Stir the processed soup back into the pot.)
</li>
<li>
Stir in 1/4 cup half-and-half, chives, and lemon juice. Season with salt and pepper. Taste and add additional half and and half one tablespoon at a time, if desired.
Top each portion with a sprinkle of chives and the reserved bacon, and
serve.</li>
</ol>
</div>
Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-28661812348190425352015-03-16T05:00:00.000-07:002015-03-16T05:00:05.546-07:00Salmon Cakes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BAEvm352Z3-6aMpvV9y1tvL76WDvErYDVsQQpjTd6uwSOTUe1kQPa0M1o59Vkxu5cP1CrP1aEWG47RS-pPecKTm3LoE_ZuOrOZYq2FIMaPgEuLss7EV2hrTvsG_zckc8jn2zmU-TY6dO/s1600/Salmon+Cakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BAEvm352Z3-6aMpvV9y1tvL76WDvErYDVsQQpjTd6uwSOTUe1kQPa0M1o59Vkxu5cP1CrP1aEWG47RS-pPecKTm3LoE_ZuOrOZYq2FIMaPgEuLss7EV2hrTvsG_zckc8jn2zmU-TY6dO/s1600/Salmon+Cakes.JPG" height="326" width="400" /></a></div>
<br />
Lately, I've been trying to add a little more salmon into our diet. We usually eat fish once a week and I've just been focusing on salmon for those meals. I've also been buying the more expensive, wild-caught salmon at our local grocery story and it makes such a difference in taste (and nutrition)! I highly recommend it. <br />
<br />
I'm happy to have found some excellent salmon recipes to add to our repertoire! These salmon cakes were wonderful - while I made them back in February, they seem to be especially fitting for spring. They're pretty easy to make and come together quickly. Altogether, they probably can be made in about 30 minutes from start to finish. I also love that I can mix it up ahead of time while my toddler naps in the afternoon and then refrigerate it until I'm ready to cook them at dinner. It makes dinnertime go even smoother! I served this with roasted potatoes and <a href="http://fromanneskitchen.blogspot.com/2011/11/caramelized-shredded-brussels-sprouts.html">sauteed shredded Brussels sprouts</a>, although something like asparagus would be very fitting for a spring menu.<br />
<br />
<b>Salmon Cakes</b><br />
Taken from: Cook's Illustrated<br />
Serves 4 as a main course<br />
<ul>
<li itemprop="ingredients">
3
tablespoons plus 3/4 cup panko bread crumbs<a href="http://www.cooksillustrated.com/taste_tests/1449-bread-crumbs"></a>
</li>
<li itemprop="ingredients">
2
tablespoons minced fresh parsley
</li>
<li itemprop="ingredients">
2
tablespoons mayo or plain Greek yogurt<a href="http://www.cooksillustrated.com/taste_tests/561-mayonnaise"></a>
</li>
<li itemprop="ingredients">
4
teaspoons lemon juice
</li>
<li itemprop="ingredients">
1
scallion, sliced thin (I omitted)
</li>
<li itemprop="ingredients">
1
small shallot, minced (I used about 1/4 cup minced onion instead)
</li>
<li itemprop="ingredients">
1
teaspoon Dijon mustard
</li>
<li itemprop="ingredients">
3/4
teaspoon salt
</li>
<li itemprop="ingredients">
1/4
teaspoon pepper
</li>
<li itemprop="ingredients">
pinch cayenne pepper
</li>
<li itemprop="ingredients">
1 to 1 1/4 pound skinless salmon fillet, cut into 1-inch pieces
</li>
<li itemprop="ingredients">
1/4 - 1/2 cup canola oil (I haven't tried it yet but I think you could also use coconut oil here instead)</li>
</ul>
<div>
<ol>
<li>Combine 3 tablespoons panko, parsley, mayonnaise/yogurt,
lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in
bowl. Working in 3 batches, pulse salmon in food processor until
coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each
batch to bowl with panko mixture (if you do not have a food processor, you could also try very finely chopping the salmon with a knife). Gently mix until uniformly combined. </li>
<li>Place remaining 3/4 cup panko in pie plate. Using
1/3-cup measure, scoop level amount of salmon mixture and transfer to
baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread
crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1
inch high. Return coated cakes to baking sheet. </li>
<li>
<b></b>Heat 1/4 cup oil in 12-inch skillet over medium-high heat
until shimmering. Place salmon cakes in skillet and cook without moving
until golden brown, about 2-3 minutes. Carefully flip cakes (add up to 1/4 cup of more oil if necessary) and cook
until second side is golden brown, 2-4 minutes. Transfer cakes to
paper towel–lined plate to drain 1 minute. Serve. </li>
</ol>
</div>
Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-2168933346977757412015-02-23T05:00:00.000-08:002015-02-23T05:00:09.010-08:00Baguettes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDGwNQq4jPVia-WC3AkiNFs29bbWK0Ztt1vhgu9zhBEzpqNYfFN4mgqrB0NM7HWE5SP8G7UWtBocuZ8HXgyrXb-8WthsRDYcOhTc-Drc3hKpXeeKQicVvVrW7tiVwtXr3lWfkly9dQjMp/s1600/Baguettes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDGwNQq4jPVia-WC3AkiNFs29bbWK0Ztt1vhgu9zhBEzpqNYfFN4mgqrB0NM7HWE5SP8G7UWtBocuZ8HXgyrXb-8WthsRDYcOhTc-Drc3hKpXeeKQicVvVrW7tiVwtXr3lWfkly9dQjMp/s1600/Baguettes.JPG" height="300" width="400" /></a></div>
<br />
<br />
Honestly, I'm still working on perfecting this recipe. The flavor and texture of the bread has been wonderful each time but it's taken me several tries to get that crispy outside. However, I actually think I prefer it without the crunchy crust - sacrilege, I know, but it's so much easier for my toddler to eat! I think the difference is brushing or spraying the loaf with water before cooking it, just so you know. But no matter which way this comes out, it's always devoured in less than 24 hours. <br />
<br />
Baguettes have always intimidated me but when my dad talked about making it at home, I had to try it, too (even though he's a much better and more experienced bread baker than I am - I grew up on some delicious homemade bread!). I love that I can make this dough and let it sit in the fridge until I'm ready to bake it. (It actually requires an overnight rest so definitely read the directions before making this!) Actually, the dough can sit in the fridge for up to 7 days so I usually make it twice during a week so we have fresh bread for two dinners! It was amazing served with the <a href="http://fromanneskitchen.blogspot.com/2015/02/chicken-parmesan-meatballs.html">chicken parmesan meatballs</a> and I'm pretty sure it would be just as good on the side of a soup or a salad (like the <a href="http://fromanneskitchen.blogspot.com/2015/02/roasted-winter-vegetable-chopped.html">roasted vegetable chopped chicken salad</a>).<br />
<br />
<b>Overnight Baguettes</b><br />
Taken from: <a href="http://www.kingarthurflour.com/recipes/the-almost-no-knead-baguette-recipe">King Arthur Flour</a><br />
Makes 1-2 loaves (could easily be doubled)<br />
<ul class="ingredient-list">
<li id="IngredientLine">1 1/2 cups lukewarm water</li>
<li id="IngredientLine">4 cups all-purpose flour (I use King Arthur brand) </li>
<li id="IngredientLine">1 1/2 teaspoons or 2 1/4 teaspoons kosher salt</li>
<li id="IngredientLine">1 1/2 teaspoons instant yeast</li>
</ul>
<div id="InstructionSection">
<ol>
<li><span id="Instructions">In a large mixing bowl (I used the bowl of my stand mixer), add </span><span id="Instructions">water.</span><span id="Instructions"> Add the dry ingredients to the water, and stir to combine. Mix until
there are no dry spots; the texture of the dough should be fairly soft.
</span></li>
<li><span id="Instructions">Knead the dough gently for a few minutes by hand (or knead for 1 or 2 minutes in a stand mixer). The dough </span><span id="Instructions"><span id="Instructions">will be very
sticky </span>. Cover the
container (I used a clean kitchen towel), and let the dough rest at room temperature for 2 hours. </span></li>
<li><b><span id="Instructions">Refrigerate overnight, or for up to 7 days.</span></b></li>
<li><span id="Instructions"><b>To bake bread</b>: Scoop out about half of the dough and place on a greased work surface (I use a silpat mat). </span><span id="Instructions">Shape the dough into a rough, slightly flattened oval.</span></li>
<li><span id="Instructions">Fold the dough in half lengthwise, and seal the edges with the heel of
your hand. Flatten slightly, and fold lengthwise and seal again.</span><span id="Instructions"> With the seam side down, cup your fingers and gently roll the of dough into a 15" log. </span></li>
<li><span id="Instructions">Place the log seam-side down onto a lightly greased or parchment-lined baking sheet (I use a silpat mat), or into the well of a baguette pan.</span><span id="Instructions"> Cover and allow the baguette to rise till it's very puffy, about 1 1/2
hours. Towards the end of the rising time, preheat your oven to 450°F.</span></li>
<li><span id="Instructions">Slash the baguette three or four times on the diagonal. </span></li>
<li><span id="Instructions">13)
Spritz the baguette heavily with warm water (I used a pastry brush to brush it with warm water), and bake until a very deep
golden brown, 25 to 30 minutes (the internal temperature should be about 210 degrees). Remove baguette from the oven and cool on a
rack. </span></li>
</ol>
</div>
Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-12424250058526018062015-02-16T05:00:00.000-08:002015-02-16T11:39:59.419-08:00Chicken Parmesan Meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiORvbePS6TYDVOHHb8vA3fzPrAyS8moP5Vwjh-MLUGRKUB6kVs7IxPEfH8axZ3PmLPmO_fRyDawpwFTPU8EHLxyBcF3hPTENZnj1RaCSTcn-V8YshMpxm9sBy7URfwwECkVDtvl1NW4H/s1600/Chicken+Parmesan+Meatballs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiORvbePS6TYDVOHHb8vA3fzPrAyS8moP5Vwjh-MLUGRKUB6kVs7IxPEfH8axZ3PmLPmO_fRyDawpwFTPU8EHLxyBcF3hPTENZnj1RaCSTcn-V8YshMpxm9sBy7URfwwECkVDtvl1NW4H/s1600/Chicken+Parmesan+Meatballs.JPG" height="300" width="400" /></a></div>
<br />
I know I probably mention how much I love each dish in every blog post (or else I wouldn't post the recipe!) but this could be my new favorite dinner. I love Italian but we're not huge fans of pasta which seems to make up a good chunk of Italian recipes. But this recipe gives all the right Italian flavors, is easy to make ahead of time, and I love serving it with good bread and a salad (and if I were drinking wine at this point, I would definitely serve that, too). The best of all worlds, in my opinion.<br />
<br />
I love the meatballs although honestly, I omitted the parmesan from them (because I forgot to buy it) so I'm sure they are great with or without the cheese in them. I also added some extra vegetables to the marinara sauce and just blended it to make a smooth sauce. Of course, you top it all with mozzarella (and more parmesan, if you have it) which is just delicious.<br />
<br />
My husband thinks this would be great as a chicken parmesan meatball sub and I agree! It's just that when I make it, we enjoy the leftovers so much that I never remember to make subs. However, I'm thinking I might try to make the meatballs and sauce (and freeze them separately) before baby comes so maybe chicken meatball subs will finally make an appearance in our home!<br />
<br />
<b>Chicken Parmesan Meatballs in Tomato Sauce</b><br />
Taken from: <a href="http://www.annies-eats.com/2014/01/24/baked-chicken-parmesan-meatballs-in-tomato-cream-sauce/">Annie's Eats</a><br />
Serves 4-6<br />
<br />
<i>For the sauce:</i><br />
<ul>
<li>1 (28 oz.) can whole tomatoes including liquid</li>
<li>1 tbsp. butter</li>
<li>¼ cup finely chopped onion</li>
<li>1½ tbsp. tomato paste</li>
<li>2 cloves garlic, minced</li>
<li>1/8 - 1/2 tsp. red pepper flakes (depending if you want it milder or hotter)</li>
<li>Salt and pepper, to taste</li>
<li>Optional: sliced mushroom, chopped bell pepper, chopped spinach, etc</li>
<li>1-5 tbsp. heavy cream or half-and-half (I've even omitted altogether as well)</li>
</ul>
<i>For the meatballs: </i><br />
<ul>
<li>1/3 cup dried panko</li>
<li>1/3 cup grated onion</li>
<li>1 tsp. dried parsley (I used 1 tsp. dried oregano instead)</li>
<li>1 tsp. dried basil (I used 1/2 tsp. dried thyme instead)</li>
<li>½ cup freshly grated Parmesan cheese (I omitted)</li>
<li>3/4 tsp. kosher salt</li>
<li>¼ tsp. ground black pepper</li>
<li>3 cloves garlic, minced</li>
<li>1 large egg, lightly beaten</li>
<li>1½ lbs. ground chicken (I used just 1 lb ground chicken which worked out fine)</li>
</ul>
<i>To finish: </i><br />
<ul>
<li>2-4 oz. shredded mozzarella</li>
<li>2 tbsp. freshly grated Parmesan</li>
<li>2-3 tbsp. minced fresh basil (optional)</li>
</ul>
<div class="post-steps text">
<ol>
<li>To
make the sauce, add the can of tomatoes to a blender or food processor or use a hand blender. Puree
until smooth. Melt the butter in a large, deep skillet or
sauté pan over medium-high heat. Add the onion and cook about 1 minute,
until it begins to soften. Stir in the tomato paste, garlic, red
pepper flakes, and any additional vegetables, and mix just until fragrant, about 1-2 minutes. Stir in
the tomato puree, lower the heat to a simmer, and cook about 5-8
minutes, until the sauce is slightly thickened. Puree sauce (this is where a hand blender is very convenient). Season to taste with
salt and pepper. Remove the pan from the heat and stir in the cream, if using (you can do one tablespoon at a time until it reaches a taste you like).
Set aside, cover and keep warm.</li>
<li>Preheat
the oven to 400˚ F. </li>
<li>To make the meatballs, combine the panko,
grated onion, parsley, basil, Parmesan, salt, pepper, garlic and egg.
Stir together with a fork just until blended. Mix in the ground
chicken and knead together gently until evenly combined. Form the
mixture into meatballs about 1- to 1½-inch in diameter.</li>
<li>On a foil-lined baking sheet, place the meatballs in a single layer and cook for about 10 minutes. (Alternatively, you could brown the meatballs by heating 2 tbsp. olive oil in a large skillet or Dutch
oven over medium-high heat. Add the meatballs to the pan in a single
layer and let cook for a few minutes, turning occasionally, until all sides are browned.)</li>
<li>Place the meatballs in the pan with the hot tomato
sauce. Sprinkle the mozzarella and additional Parmesan over the top.
Bake until the cheese is fully melted and bubbling and the meatballs
are fully cooked through (to 165 degrees), about 10-15 minutes. Remove from the oven and garnish
with the fresh basil, if using. Serve warm.</li>
</ol>
</div>
Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-38486858937316920462015-02-09T05:00:00.000-08:002015-02-09T05:00:11.910-08:00Roasted Winter Vegetable Chopped Chicken Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmY5hyphenhyphen92GaCPBiJRA6s8n1KX0qgHAMqRaYR_N1JFERnuofXYrxwtaayrjjfPD5Sw2tZyjrE0QxG33pwywVFcNymDWS8aRXkPT6XEDLPXJzE_89l6YQzaeVEkjeqYTCWGaGilT33choQzi7/s1600/Roasted+Winter+Vegetable+Chopped+Chicken+Salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmY5hyphenhyphen92GaCPBiJRA6s8n1KX0qgHAMqRaYR_N1JFERnuofXYrxwtaayrjjfPD5Sw2tZyjrE0QxG33pwywVFcNymDWS8aRXkPT6XEDLPXJzE_89l6YQzaeVEkjeqYTCWGaGilT33choQzi7/s1600/Roasted+Winter+Vegetable+Chopped+Chicken+Salad.JPG" height="311" width="400" /></a></div>
<br />
I really like this salad. I mean, really, really like it. I was surprised, too because it was so much more flavorful than I expected. While I like all the ingredients separately, together, they make a great meal. I think it's the lemon zest dressing and feta (or cheese of your choice) that really made this salad stand out. <br />
<br />
We were going to a friend's house for appetizers so we needed a lighter dinner -- and preferably one heavy on vegetables. This was perfect! However, I was just as happy (and satiated) eating the leftovers for lunch the next day when I didn't need a lighter option. I need to add this to our menu again soon!<br />
<br />
<b>Roasted Winter Vegetable Chopped Chicken Salad</b><br />
Taken from: <a href="http://www.pink-parsley.com/2015/01/roasted-winter-vegetable-chopped.html">Pink Parsley</a><br />
Serves about 4<br />
<ul>
<li>12-16 oz brussels sprouts, stem-end cut off, halved, and quartered if large (about 3-4 cups of chopped sprouts)</li>
<li>1/2-1 head cauliflower, cut into florets (about 3 cups)</li>
<li>1/4 cup olive oil, plus 2 tsp</li>
<li>3 cloves garlic, minced</li>
<li>kosher salt and freshly ground black pepper</li>
<li>1/4 tsp red pepper flakes</li>
<li>1/2-1 lb. boneless, skinless chicken breasts, trimmed of excess fat</li>
<li>zest and juice of 1/2 lemon (about 2 Tbsp juice)</li>
<li>1 romaine heart, halved lengthwise and chopped into bite-sized piece </li>
<li>3-4 cups roughly chopped fresh spinach (or more romaine)</li>
<li>1/2 cup freshly grated aged Gouda or crumbled feta (we used feta which I loved)</li>
</ul>
<ol>
<li>
Preheat the oven to 425 degrees.
</li>
<li>
In a small bowl, whisk together 1/4 cup of the oil, garlic, 1/2 teaspoon
of salt and 1/2 teaspoon of pepper, and red pepper flakes. Toss the
brussels sprouts and cauliflower with 1 tablespoon of this mixture, then
arrange in a single layer on 2 rimmed baking sheets.
</li>
<li>
Heat the remaining 2 teaspoons of oil in a skillet set over medium high
heat. Pat the chicken dry and season both sides with salt and pepper,
then cook 3 minutes per side, until golden-brown.
</li>
<li>
Place the chicken on one of the baking sheet with the vegetables,
and cook for 10 minutes. Turn the chicken over, stir the vegetables,
and return the pan to the oven. Cook an additional 5 to 10 minutes, or
until the vegetables are tender and chicken is cooked through (check after 5
minutes, and take it out if the chicken has reached 165 degrees in the center).
</li>
<li>
Meanwhile, whisk the lemon zest and juice into the olive oil-garlic mixture. Season to taste with additional salt and pepper.
</li>
<li>
Allow the chicken to rest for 5 minutes, then chop into large chunks.
</li>
<li>
Toss the romaine and spinach with the dressing, then gently mix in the
vegetables, chicken, and cheese. Taste and season with additional salt
and pepper if needed, and serve warm or at room temperature.</li>
</ol>
Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com2tag:blogger.com,1999:blog-2570577985285139323.post-18463254427766290502015-02-02T11:45:00.001-08:002015-02-03T11:24:05.930-08:00Beef & Barley Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6z4Da1MlK5xFfKQHHSjZZ4-qSuLjWiX2gLG6C0l9DkGRPKfQEIo4IJ5TKdI5UHlqfuFfsYKLIsckMOEu6ktLGGuISKX7vNZZAlw6RL_NyG7pmeh4KTL2AmONDOkJ1892XlX2Ldq12X6W/s1600/Beef+&+Barley+Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6z4Da1MlK5xFfKQHHSjZZ4-qSuLjWiX2gLG6C0l9DkGRPKfQEIo4IJ5TKdI5UHlqfuFfsYKLIsckMOEu6ktLGGuISKX7vNZZAlw6RL_NyG7pmeh4KTL2AmONDOkJ1892XlX2Ldq12X6W/s1600/Beef+&+Barley+Soup.JPG" height="298" width="400" /></a></div>
<br />
<br />
So I know that in part of the country, there was a blizzard last week. And while New York and Massachusetts were blanketed in snow, we were enjoying some 70 degree weather here! While that might not be normal soup weather, we enjoyed this beef and barley soup so much that it didn't really matter what the weather was like.<br />
<br />
As I usually do (I can't help myself), I added some extra vegetables to this soup - extra carrots, sliced mushrooms, and chopped cauliflower. They all worked very well in this dish - our 2 year old especially loved finding the cauliflower "trees" in her bowl. <br />
<br />
We all loved this soup but the person who loved it the most was our toddler. She had 4 bowls for dinner (small bowls but she still put away quite a bit of food!). The next day she had almost as much for lunch so it was definitely a huge hit in our home.<br />
<br />
I think this soup is hearty enough to have on its own for dinner but we added a salad to round it out - you could also include bread or a sandwich on the side, too. <br />
<br />
<b>Beef & Barley Soup</b><br />
Taken from: <a href="http://www.pink-parsley.com/2014/12/crockpot-beef-and-barley-soup.html">Pink Parsley</a><br />
Serves about 8 (I halved this and got about 4 servings from it) <br />
<ul>
<li>2 medium white or yellow onions, chopped fine</li>
<li>2 Tbs tomato paste (I omitted)</li>
<li>2 Tbs olive oil</li>
<li>1 Tbs minced fresh thyme (or 1 tsp dried thyme)</li>
<li>4 cloves garlic, minced</li>
<li>1 (28-oz) can crushed tomatoes</li>
<li>2 cups beef broth</li>
<li>1 1/2 cups chicken broth</li>
<li>3-5 medium carrots, peeled and chopped</li>
<li>1 cup sliced or chopped mushrooms (optional)</li>
<li>2-3 cups of chopped cauliflower (optional) </li>
<li>1/4 cup low-sodium soy sauce</li>
<li>1/4 cup dry red wine (I omitted)</li>
<li>1/2 cup pearl barley</li>
<li>2 dried bay leaves</li>
<li>2-3 lbs beef blade roast, trimmed of excess fat and cut into 4 chunks</li>
<li>kosher salt and freshly ground pepper</li>
<li>1/4 cup minced fresh parsley, for serving (I forgot to add this)</li>
</ul>
<ol>
<li>
In a large microwave-safe bowl, combine the onions, tomato paste, oil,
thyme, garlic, and 1/2 teaspoon of salt. Stir well to combine and
microwave for 5 minutes, or until the onions are softened. Transfer to
the slow cooker.
</li>
<li>
Stir in the tomatoes, beef broth, chicken broth, carrots, mushrooms, cauliflower, soy sauce,
wine, and barley. Generously season the beef with salt and pepper and
nestle it into the slow cooker.
</li>
<li>
Cover and cook until the beef is tender, 9 to 10 hours on low, or 6 to 7 hours on high.
</li>
<li>
Carefully transfer the beef to a cutting board. When it's cool enough
to handle, shred into bite-sized pieces with 2 forks, discarding any
fat.
</li>
<li>
Use a large spoon to skim any fat from the surface of the soup. Stir in
the shredded beef and season with salt and pepper to taste. Stir in
the parsley and serve.<b> </b></li>
</ol>
Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com1tag:blogger.com,1999:blog-2570577985285139323.post-53800015415398154702015-01-22T18:17:00.001-08:002015-01-22T18:17:31.490-08:00Cinnamon Roll Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighbcsJd5ILZj3UGVdRGBfHjCySykl4oya64Wn0HA2ez1AjCxz7bqkpJJjUFtfvxkjCxsbdgN6rbu1LXeq-zHQrWVBTWxMf2SnyHhodvMCxjPpm3u3jirfUsmPrsIaNPo9KI111UE6N9A8/s1600/Cinnamon+Roll+Biscuits.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighbcsJd5ILZj3UGVdRGBfHjCySykl4oya64Wn0HA2ez1AjCxz7bqkpJJjUFtfvxkjCxsbdgN6rbu1LXeq-zHQrWVBTWxMf2SnyHhodvMCxjPpm3u3jirfUsmPrsIaNPo9KI111UE6N9A8/s1600/Cinnamon+Roll+Biscuits.JPG" height="300" width="400" /></a></div>
<br />
<br />
I've been wanting to make cinnamon rolls for several months now. Not sure why I got such a random urge -- probably that it seemed like a fun, festive treat for the holidays. However, the problem with the holidays is that there already seems to be enough sweet stuff that I never really found a good time to make them. Also, as delicious as they are, they seemed like a lot of work (even the <a href="http://fromanneskitchen.blogspot.com/2013/04/overnight-cinnamon-rolls.html">overnight ones</a> we love that require yeast).<br />
<br />
So finally last weekend, I looked up the idea of cinnamon roll biscuits. I think I had seen a recipe several years ago and the idea stuck with me. And what do you know, Cook's Illustrated had come up with a version! It has no yeast and is super easy and fast to make. I just got up one morning, found a recipe, and got to work. My guess is that it took about 20 minutes for everything to come together and then 20 minutes to bake the biscuits. In 40 minutes, we had a wonderful cinnamon roll breakfast!<br />
<br />
The texture of the dough isn't the same as yeast-based cinnamon rolls -- it creates more of a flaky biscuit than a smooth dough. But the flaky biscuit texture was delicious and the flavor was exactly right. Also, I love that it created the same soft, cinnamon-sugar center just like the traditional roll. (Isn't that the best part?) <br />
<br />
Actually, looking at these pictures makes me want them again. And with them being so easy to make, we could easily have them again sometime soon!<br />
<br />
<b>Cinnamon Roll Biscuits</b><br />
Taken from: Cook's Illustrated via Brown Eyed Baker<br />
Makes 8-9 biscuits -- serves about 4<br />
<br />
<span style="text-decoration: underline;">For the Biscuits</span>:<br /><div class="ingredient">
<ul>
<li>
2 cups all-purpose flour</li>
<li>2 teaspoons granulated sugar (I think next time I will increase this to 1-2 tablespoons)</li>
<li>2 teaspoons baking powder</li>
<li>½ teaspoon salt</li>
<li>1¼ cups heavy cream (I ran out of heavy cream so I probably did 3/4 cup cream and 1/2 cup whole milk)</li>
</ul>
<span style="text-decoration: underline;">For the Filling</span>:<br />
<ul>
<li>
1 tablespoon unsalted butter, melted</li>
<li>
2 tablespoons dark brown sugar</li>
<li>
2 teaspoons ground cinnamon
</li>
</ul>
<span style="text-decoration: underline;">For the Icing</span> (we don't like much icing so I drastically reduced this)<br />
<ul>
<li>
½ cup powdered sugar (I used 1/8 cup instead)</li>
<li>
1 tablespoon whole milk or cream</li>
<li>Optional: 1 teaspoon vanilla </li>
<li>Optional: 1/4 teaspoon cinnamon</li>
</ul>
</div>
1. Preheat oven to 425 degrees F. Place the oven rack in the upper third of the oven.<div class="instructions">
2. In a medium bowl, whisk together the flour, sugar, baking powder
and salt. Add the cream and stir with a wooden spoon until a rough dough
comes together. Remove the dough from the bowl and place on a
lightly-floured surface. Knead the dough for about 30 seconds, or until
smooth. If the dough seems dry, add more cream 1 tablespoon at a time.<br />
3. Roll the dough into a 9x12-inch rectangle. Brush the dough with
the melted butter. Stir together the brown sugar and cinnamon in a small
bowl, then sprinkle evenly over the surface of the dough. Starting at
one of the long sides, roll the dough into a cylinder. Cut the cylinder
into 8 equal pieces. Press down on one side of each piece to flatten
slightly, then transfer to a pie plate. Repeat with all the pieces.<br />
4. Bake for 20 to 25 minutes, or until the biscuits are golden brown.
Remove from the oven and transfer to a wire rack to cool slightly.
Whisk together the powdered sugar and milk (and vanilla and cinnamon, if using) and drizzle the icing over
the biscuits. Serve warm or at room temperature. Store leftovers in an
airtight container at room temperature.<br />
</div>
<br />
<br />Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-41948702044600102472014-12-31T04:30:00.000-08:002014-12-31T04:30:01.915-08:00Top 10 Recipes of 2014<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQHI0RY2ahV9di-ZNVD0Yp3O6kBwMEra6PP4r20-EFcgvsTHCXOA7kWW0pP-YUQIGkXqlUOWd4JWujzY7jBu48RjfqpNwRvATNtsmFDKCK2xNeBeua7k_blhnRfRwLZRUvx6WcG1Zmrr6/s1600/Honey+&+Salt+Almonds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQHI0RY2ahV9di-ZNVD0Yp3O6kBwMEra6PP4r20-EFcgvsTHCXOA7kWW0pP-YUQIGkXqlUOWd4JWujzY7jBu48RjfqpNwRvATNtsmFDKCK2xNeBeua7k_blhnRfRwLZRUvx6WcG1Zmrr6/s1600/Honey+&+Salt+Almonds.jpg" height="184" width="320" /></a></div>
<a href="http://fromanneskitchen.blogspot.com/2014/08/honey-sea-salt-roasted-almonds.html">Honey & Sea Salt Almonds</a>: This is an incredibly easy, incredibly tasty recipe. The salty-sweet combination is great and it only needs 4 ingredients. These almonds also go well in salads or on their own as a snack or appetizer. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCWdsmbwHZAxjJ96fcoBByPXbwa2esQZPsT9r6gpMOpZvWY-wQhMoWswe4RTFJj8sBCNqs5lLmxI1FQ9iiUbvOmntqTP9QcgVm9iikZZH5HeHeeiCvAynDIkZYCUMaBuK71kc8oAwYrV5/s1600/Cocoa-Cherry+Smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCWdsmbwHZAxjJ96fcoBByPXbwa2esQZPsT9r6gpMOpZvWY-wQhMoWswe4RTFJj8sBCNqs5lLmxI1FQ9iiUbvOmntqTP9QcgVm9iikZZH5HeHeeiCvAynDIkZYCUMaBuK71kc8oAwYrV5/s1600/Cocoa-Cherry+Smoothie.jpg" height="222" width="320" /></a></div>
<a href="http://fromanneskitchen.blogspot.com/2014/09/cocoa-cherry-smoothie.html">Cocoa-Cherry Smoothie</a>: I don't love smoothies for breakfast, but this made the perfect afternoon or post-workout snack. My husband and I love it but my toddler especially can't get enough (as you can see from the picture).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZMRkAv8vLlxQHmPQSwm_A1qdzc6dmZAkoRaDEhoSnbVmJz4JUabRG2EzsehreayoAC6kJMy6ezi7JLbcbw9ZGLqXGnhC5HW9Y7ZBvXMHLl5E5J8QGr0dK9cS9ZzrbneF7QLbsq-olusD/s1600/Garlic+Flatbread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZMRkAv8vLlxQHmPQSwm_A1qdzc6dmZAkoRaDEhoSnbVmJz4JUabRG2EzsehreayoAC6kJMy6ezi7JLbcbw9ZGLqXGnhC5HW9Y7ZBvXMHLl5E5J8QGr0dK9cS9ZzrbneF7QLbsq-olusD/s1600/Garlic+Flatbread.JPG" height="238" width="320" /></a></div>
<a href="http://fromanneskitchen.blogspot.com/2014/10/grilled-garlic-flatbread.html">Grilled Garlic Flatbread</a>: I was looking for an alternate to pita (as delicious as pita is, I wanted to change it up), and the result was this soft, flavorful bread. I love the texture and taste! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVkUbxjZvpXdtzq-rwD8Wbdwbpw7SVadRSbZE1dojOLVFqrP2Q8Heo88zoBmf0x15WoHIkCurOzbv_JWwH2ZJja-6bSEvGNay0RmOPl49-WONA5tjrvWOCe0laJiVHWiFBm8dXNN1KhxP/s1600/Seafood+Chowder.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVkUbxjZvpXdtzq-rwD8Wbdwbpw7SVadRSbZE1dojOLVFqrP2Q8Heo88zoBmf0x15WoHIkCurOzbv_JWwH2ZJja-6bSEvGNay0RmOPl49-WONA5tjrvWOCe0laJiVHWiFBm8dXNN1KhxP/s1600/Seafood+Chowder.JPG" height="240" width="320" /></a></div>
<a href="http://fromanneskitchen.blogspot.com/2014/01/seafood-chowder.html">Seafood Chowder</a>: Stealing a tradition from my cousin Dan, we're planning to make this our annual Christmas Eve dinner. Too bad it only happens once a year, because this version includes clams, scallops and salmon. So good!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOblKJxFfKASC-cI6eGafMu3Ma0j_y5ZzD_973I6nT4LyUoa8AeO1lD4ymrm3SatzFERhkIbQBV54AUkRakKgx5mg62KjBuDxybgaF1MN9Rzjb3myfU-aedlbFrpV17X6kTRGdkhQS5Ye/s1600/Black+Bean+Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOblKJxFfKASC-cI6eGafMu3Ma0j_y5ZzD_973I6nT4LyUoa8AeO1lD4ymrm3SatzFERhkIbQBV54AUkRakKgx5mg62KjBuDxybgaF1MN9Rzjb3myfU-aedlbFrpV17X6kTRGdkhQS5Ye/s1600/Black+Bean+Soup.JPG" height="264" width="320" /></a></div>
<a href="http://fromanneskitchen.blogspot.com/2014/02/black-bean-soup-slow-cooker.html">Black Bean Soup</a>: For a much healthier soup, it's hard to beat this one. Plus, we top it with many of my favorite things: Greek yogurt, avocado, cheddar cheese and cilantro. After reviewing the list of 2014 recipes, I immediately added this one to my weekly menu since it was too good not to make again (and again and again).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzFPumHQ4aKf35pXeSaiE3kweLuc5tdKl1sbIPyIfXwjWPq4QSvryeHlztO20SW6BVmKhWiGVB-QQn2kBNNC-RSsJOieVkbrM9cBRdfqMhfFUKFF3Rp5JvbJYFXjch3pHTIB64AaJIxnQ/s1600/Aussie+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzFPumHQ4aKf35pXeSaiE3kweLuc5tdKl1sbIPyIfXwjWPq4QSvryeHlztO20SW6BVmKhWiGVB-QQn2kBNNC-RSsJOieVkbrM9cBRdfqMhfFUKFF3Rp5JvbJYFXjch3pHTIB64AaJIxnQ/s1600/Aussie+Chicken.jpg" height="199" width="320" /></a></div>
<a href="http://fromanneskitchen.blogspot.com/2014/08/aussie-chicken-chicken-with-cheddar.html">Aussie Chicken</a>: This combination is as good as it sounds: chicken, cheddar, bacon and mushrooms. I consider this an excellent meal for a nice at-home date. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0obr1adBisc2Db1A7j6EP4-ZftZFabyZnmaFEg5e4v-4cKJTo2c7NzDjHFPiSuX9P17QsY6Z88Qu-I2ejQWm9Uo8SozvfRy_0sDhC7qnhr3Ocgc93aI_0iAGLTtsHjy_bXdfn3YrtNqk/s1600/Refried+Beans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0obr1adBisc2Db1A7j6EP4-ZftZFabyZnmaFEg5e4v-4cKJTo2c7NzDjHFPiSuX9P17QsY6Z88Qu-I2ejQWm9Uo8SozvfRy_0sDhC7qnhr3Ocgc93aI_0iAGLTtsHjy_bXdfn3YrtNqk/s1600/Refried+Beans.JPG" height="240" width="320" /></a></div>
<a href="http://fromanneskitchen.blogspot.com/2014/05/refried-beans-slow-cooker.html">Refried Beans</a>: I've made this recipe too many times not to include it! It's now my go-to Mexican side dish. It also freezes really well, so pretty much every time I make it, I regret not doubling the recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7omxUXufLdWdU-_XXYRJBok-F53Xd8-B2K5K1dSnyATaUJCQyTKu-ssaze5WNHNl7dhR4DK4MKWjJQoKQ0pJADReRBR70X91ThT9OxfpJUtUK-4LU8brwI-9RdGuiitDgLC39UoznBpi/s1600/Fig+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7omxUXufLdWdU-_XXYRJBok-F53Xd8-B2K5K1dSnyATaUJCQyTKu-ssaze5WNHNl7dhR4DK4MKWjJQoKQ0pJADReRBR70X91ThT9OxfpJUtUK-4LU8brwI-9RdGuiitDgLC39UoznBpi/s1600/Fig+Salad.jpg" height="213" width="320" /></a></div>
<a href="http://fromanneskitchen.blogspot.com/2014/07/salad-with-figs-feta-pecans.html">Fig, Feta & Pecan Salad</a>: Now that we have a fig tree in our yard, we ate this salad multiple times over the summer and never tired of it! It's a wonderful combination.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij62-gIheilCMKgWuNavD76GMWPsOQblaWopkiMjkHsLFisAwJREAmNrJ6IgCFBcyh4IgkculzEA5tU-GkY0YOsErlTX3usXniL0gQEEBwXu8vKaYWmXjwkOq9EXh8Ncbew5wzLu31AK_w/s1600/Cauliflower+Tots.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij62-gIheilCMKgWuNavD76GMWPsOQblaWopkiMjkHsLFisAwJREAmNrJ6IgCFBcyh4IgkculzEA5tU-GkY0YOsErlTX3usXniL0gQEEBwXu8vKaYWmXjwkOq9EXh8Ncbew5wzLu31AK_w/s1600/Cauliflower+Tots.JPG" height="240" width="320" /></a></div>
<a href="http://fromanneskitchen.blogspot.com/2014/12/cauliflower-tots.html">Cauliflower Tots</a>: This made a great side dish that my husband and I loved...almost as much as our toddler. I found a recipe that seems like it held together well, and I love that you can sneak in a vegetable while still making dinner fun.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUuCmrBuo_57xI_BdeTPAooJaDDQ3qdOJBEO0-F-Uv-AZxx6F3pGSuciwGAvhmc1ViJQRyjsgCry0aiEDjZEvVoudXsZt6vfh8kv_tTC81hZ3wkaACSJMdunGfAyfBbfl3mAdq5U1UDLd/s1600/Tiramisu+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUuCmrBuo_57xI_BdeTPAooJaDDQ3qdOJBEO0-F-Uv-AZxx6F3pGSuciwGAvhmc1ViJQRyjsgCry0aiEDjZEvVoudXsZt6vfh8kv_tTC81hZ3wkaACSJMdunGfAyfBbfl3mAdq5U1UDLd/s1600/Tiramisu+(2).JPG" height="240" width="320" /></a></div>
<a href="http://fromanneskitchen.blogspot.com/2014/09/tiramisu.html">Tiramisu</a>: There's a reason why we saved this one for last. It was not only our favorite dessert of 2014 but our favorite overall recipe. I was originally too intimidated to make tiramisu (it just sounds hard), but it wasn't as bad as I imagined, and it came out so amazing that it's worth any amount of effort. I'm just sorry that I have to wait for the next birthday to come around to make it again!Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-31028411976606092952014-12-19T11:12:00.000-08:002014-12-19T11:32:55.170-08:00Cauliflower Tots<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH2KRkgbMTOUb-3JrKyRTt4kt0G2YPCvgjnsfVk2AWqMjBFt6Uk9cle-r8Ux4mW2Lrieklh-LCiOQ_HaeY9lXJAjUQmxcSC9UGRc62N0q3cSEJK_LUm-uQ4_o_YUlrvEpxmgPtDNGVAfwx/s1600/Cauliflower+Tots.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH2KRkgbMTOUb-3JrKyRTt4kt0G2YPCvgjnsfVk2AWqMjBFt6Uk9cle-r8Ux4mW2Lrieklh-LCiOQ_HaeY9lXJAjUQmxcSC9UGRc62N0q3cSEJK_LUm-uQ4_o_YUlrvEpxmgPtDNGVAfwx/s1600/Cauliflower+Tots.JPG" height="300" width="400"></a></div>
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Have you seen cauliflower being used in all kinds of ways? Cauliflower mashed "potatoes," cauliflower "rice," it seems that this vegetable can take quite a few forms. I was intrigued when I found a recipe for cauliflower tater tots and had to try it. However, the first time I tried making them (with a different recipe), I finely chopped the cooked cauliflower with a knife as per the directions. While I liked the taste, they did not hold together at all - they just fell apart. However, when I tried this recipe and used a food processor to chop the cooked cauliflower instead, they stayed together much better! So I highly recommend using a food processor although you can use a knife if you prefer.<br>
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I really like the flavor and I think they make a great side dish (the added benefit of getting a small serving of vegetables is great, too!). I believe we served these with the <a href="http://fromanneskitchen.blogspot.com/2014/10/easy-banh-mi-sandwiches.html">easy banh mi sandwiches</a> and a salad. Our toddler (and I) think these are particularly great with ketchup although my husband preferred his plain.<b><br></b><br>
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<b>Cauliflower Tots</b><br>
Taken from: <a href="http://brunchtimebaker.com/2014/07/24/skinny-baked-cauliflower-tots/">Brunch Time Baker</a><br>
Makes about 30<br>
<ul>
<li class="ingredient" itemprop="ingredients">2 cups cauliflower florets</li>
<li class="ingredient" itemprop="ingredients">1 large egg</li>
<li class="ingredient" itemprop="ingredients">½ cup onion, minced</li>
<li class="ingredient" itemprop="ingredients">¼ cup bell pepper, minced (optional)</li>
<li class="ingredient" itemprop="ingredients">½ cup cheddar cheese, shredded</li>
<li class="ingredient" itemprop="ingredients">¼ cup Parmesan cheese (I omitted, although I added an extra tablespoon of bread crumbs)</li>
<li class="ingredient" itemprop="ingredients">¼ cup breadcrumbs</li>
<li class="ingredient" itemprop="ingredients">1 Tbsp. minced cilantro or parsley (optional)</li>
<li class="ingredient" itemprop="ingredients">salt and pepper to taste</li>
<li class="ingredient" itemprop="ingredients">cooking spray or oil</li>
</ul>
<br>
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat oven to 375°F. Spray a nonstick cookie sheet with cooking spray or lightly grease with oil. Set aside.</li>
<li class="instruction" itemprop="recipeInstructions">Steam cauliflower in hot water for 3-5 minutes or until nice and soft, and drain. Add cauliflower in the food processor for a
few seconds until finely chopped (I highly recommend the food processor but you can finely chop with a knife, too).</li>
<li class="instruction" itemprop="recipeInstructions">In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.</li>
<li class="instruction" itemprop="recipeInstructions">Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots. Spray tops with cooking spray.</li>
<li class="instruction" itemprop="recipeInstructions">Place on the cookie sheet ½ inch apart and bake for about 20 minutes, turning halfway through cooking until golden.</li>
</ol>
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<br>Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-63555460958915044832014-12-10T19:12:00.000-08:002014-12-10T19:12:49.240-08:00Cranberry Bliss Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhDkWurYULkTck5ZlFO2GnepscAtTjXrrPSzQBxxdu1XWl7_RUH8D1stbQEFhDn1IgJK8HNe3uA3WjjNNPcQoIx5u2ubYxFXL03xnON6dOMNhlpE7WONLJDpB1-Z28fRRCEeCX_DFfWjq/s1600/Cranberry+Bliss+Bars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhDkWurYULkTck5ZlFO2GnepscAtTjXrrPSzQBxxdu1XWl7_RUH8D1stbQEFhDn1IgJK8HNe3uA3WjjNNPcQoIx5u2ubYxFXL03xnON6dOMNhlpE7WONLJDpB1-Z28fRRCEeCX_DFfWjq/s1600/Cranberry+Bliss+Bars.JPG" height="318" width="400" /></a></div>
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I actually meant to share this recipe around last Christmas. When my husband had to work last Christmas Eve and he wanted to bring in something for his office, this seemed like a perfect, festive thing to make. I baked them up, sent him off with (most of) them, and he came back with an empty plate. A success! However, I never got around to photographing them so this year, my husband requested them to bring for a coworker's birthday and as a Christmastime treat. A perfect excuse to finally make, photograph, (and eat) them!<br />
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<span style="background-color: white;">These bars are rich so a little goes a long way. However, I kept finding myself coming back for more! This was especially surprising be</span>cause neither my husband nor I are big fans of cream cheese frosting OR white chocolate but we both loved this recipe. Somehow, it all just works together -- I especially like the dried cranberries in both the frosting and the blondies. <br />
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While these were great for holiday baking, I think the colors would be perfect for Valentine's Day. Maybe that's another excuse for him to bring them in again!<br />
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<b style="background-color: white;"><span style="font-family: inherit;">Cranberry Bliss Bars</span></b><br />
<div style="background-color: white;">
<span style="font-family: inherit;">Adapted from <a href="http://www.melskitchencafe.com/orange-zested-cranberry-white-chocolate-bliss-bars-a-slightly-lighter-version/">Mel's Kitchen Caf<span style="font-family: inherit;">e</span></a> </span><br />
<span style="font-family: inherit;">Makes 24-30 bars</span></div>
<div style="background-color: white;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white;">
<span style="font-family: inherit;"><span style="font-style: italic; font-weight: bold; line-height: 21px;">Blondies:</span></span></div>
<div style="background-color: white;">
<div>
</div>
<ul>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 stick (8 tablespoons) butter</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 1/<span style="font-family: inherit;">4</span> cups brown sugar</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">2 large eggs</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/2 teaspoon vanilla extract</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">2 cups all-purpose flour (can add up to 2 tablespoons extra if needed)</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 1/2 teaspoons baking powder</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/<span style="font-family: inherit;">2</span> teaspoon salt</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/<span style="font-family: inherit;">4</span> teaspoon ground cinnamon</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/2 cup dried cranberries, coarsely chopped (this helps distribute them more evenly throughout the batter)</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><span style="font-family: inherit;">2 oz.</span> white chocolate chips or white baking chocolate bar, choppe<span style="font-family: inherit;">d</span> </span></li>
</ul>
<ul style="border: 0px; list-style: none; margin: 1em; outline: 0px; padding: 0px 0px 0px 2.4em; vertical-align: baseline;"><div style="background-color: transparent; border: 0px none; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 5px 0px 0px; outline: 0px none; padding: 0px; vertical-align: baseline;">
<i><span style="background-color: transparent; border: 0px; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding-bottom: 0px; padding-left: 12px !important; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Frosting and Topping:</span></span></i></div>
</ul>
<ul>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 package (8 ounces) cream cheese, softened</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/2 cup powdered sugar</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/4 teaspoon vanilla extract</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">2 ounces white baking chocolate, melted</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/3-1/2 cup dried cranberries, coarsely chopped</span></li>
</ul>
<ul style="border: 0px none; line-height: 21px; list-style: outside none none; margin: 1em; outline: 0px none; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
</ul>
<ol>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Preheat the oven to 350 degrees F and lightly grease a 9x13-inch pan with cooking spray.</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">In a microwave-safe dish, melt the butter. In a large bowl, combine the melted butter and brown sugar, stirring until well-combined. Whisk in the eggs and vanilla extract.</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Stir in the flour, baking powder, salt and cinnamon until well-combined then fold in the cranberries and white chocolate.</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Spread the batter evenly in the prepared pan (I used a spatula to smooth the batter evenly in the pan). Bake for 18-25 minutes, until a toothpick inserted in the center comes out clean or with moist (not gooey) crumbs. Don't overbake (I checked mine at 17 minutes and then every 2 minutes after that until done). Let the bars cool completely in the pan (place pan on a wire rack to help cool).</span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">For the frosting, using an electric mixer (handheld or stand mixer), beat the softened cream cheese and powdered sugar together until light and fluffy, 2-3 minutes. Mix in the vanilla. </span></li>
<li><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Spread the frosting onto the cooled bars. Sprinkle with cranberries and drizzle the me<span style="font-family: inherit;">lted </span>white chocolate over the top. Refrigerate until the chocolate is set - these taste best chilled. Cut into triangles or squares to serve. </span></li>
</ol>
</div>
Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-8358170455869213702014-12-02T05:00:00.000-08:002014-12-02T05:00:08.677-08:00Homemade Cranberry Juice<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21_rbI2R4IdJgI7a5I37qsDWamDIxO_1SAzjPy-fFzhJIHdMWe7vq8SsenQU9dFL5lpnmw2KWNybKWBAYRVhXPZQUZPzOWa5qELZ5WGCZeEjjyG7X65fNbyse2QwqELWg2utxRKS5IV-t/s1600/Cranberry+Juice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21_rbI2R4IdJgI7a5I37qsDWamDIxO_1SAzjPy-fFzhJIHdMWe7vq8SsenQU9dFL5lpnmw2KWNybKWBAYRVhXPZQUZPzOWa5qELZ5WGCZeEjjyG7X65fNbyse2QwqELWg2utxRKS5IV-t/s1600/Cranberry+Juice.JPG" height="396" width="400" /></a></div>
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It's that time of year...the time where I get a little overenthusiastic about buying cranberries. They're hard to find the rest of the year and they freeze so well that I can't stop myself from buying at least a few bags each year. <br />
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I've bought only 2 bags so far: this first was promptly used for <a href="http://fromanneskitchen.blogspot.com/2011/11/cranberry-relish-with-apples-and.html">cranberry relish</a> (a favorite on the Thanksgiving table) and the second bag I decided to try to make some homemade cranberry juice. We rarely have juice in the house but I thought it would work very well in cocktails or mocktails for the Christmas season. <br />
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This juice was surprisingly easy to make - basically, you just simmer the cranberries in water, add some sugar and freshly squeezed orange, and then press the whole thing through a fine mesh sieve. It is much more refreshing than the store bought (with probably a lot less sugar...and other miscellaneous ingredients) and it makes a beautiful, deep red color. While we haven't tried any cocktails yet, I especially like it mixed with sparkling water.<br />
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<b>Homemade Cranberry Juice</b><br />
Taken from: <a href="http://www.farmgirlgourmet.com/2012/11/homemade-fresh-cranberry-juice.html">Farmgirl Gourmet</a><br />
Makes about 3 cups<br />
<div class="copy-paste-block">
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">3 cups fresh cranberries (equivalent to one 12-ounce bag)</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">3 cups water
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1/4 - 1/2 cup honey or sugar (or sweetener of choice)</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1/2 cup fresh squeezed orange juice
</li>
</ul>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Rinse the cranberries and remove all the mushy or moldy ones.</li>
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Add
the cranberries and water to a medium pot. Bring to a boil and
then turn down the heat, cover and simmer for 25 minutes.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Add honey or sugar to your taste - I started with 1/4 cup and only added a little bit at a time. Add the orange juice to the pot and stir to
combine.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Set
a fine meshed sieve over a large bowl, pass the cranberry mixture
through the sieve. If you do not like a thicker juice, trying to not press the solids too much (this didn't bother me so I tried to extract all the goodness). Refrigerate juice and serve. Should keep about a week.</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">You can discard the solids or use them in another way - I used them in homemade jam by<a href="http://fromanneskitchen.blogspot.com/2012/04/berry-jam.html"> this recipe</a> and adding a few frozen cherries to try to make about 12 ounces of leftover cranberries plus cherries. Delicious and I even made the jam in the same pot!</li>
</ol>
<span></span></div>
Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-1331006637110915252014-11-26T05:00:00.000-08:002015-10-11T18:13:53.021-07:00Lighter Chicken and Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4M_DnKfywBNOi-OXKcTZdf5bOBYmquFPhmnUPx-QwyCBR-BPtUodr7EgUJQr2YCP82YzSvOqjJWxG_I0syoEv0YU0E0aqNJxIRaqIU9b9IIeHNPu4dvZAqgkkiG9Jl4uoL9z77c09PtkR/s1600/Lighter+Chicken+and+Biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4M_DnKfywBNOi-OXKcTZdf5bOBYmquFPhmnUPx-QwyCBR-BPtUodr7EgUJQr2YCP82YzSvOqjJWxG_I0syoEv0YU0E0aqNJxIRaqIU9b9IIeHNPu4dvZAqgkkiG9Jl4uoL9z77c09PtkR/s1600/Lighter+Chicken+and+Biscuits.jpg" width="400" /></a></div>
<br />
<br />
Although this recipe isn't for the Thanksgiving table, it might be more related to the post-Thanksgiving leftovers. Personally, I've never had too much of a problem with leftovers. I love them, but if you're wondering how to use up any extra turkey, this seems like it would be an excellent way to do so. Simply substitute the cooked turkey for the chicken (and skip the steps related to cooking the chicken -- always a bonus to shorten the steps!) and you'd have a great turkey and biscuits recipe. However, this recipe is great as it is (you know, for the 364 days when you're NOT looking for ways to use up turkey leftovers). I've made this twice in the last few weeks and was scraping the bottom of the dish at the end of dinner.<br />
<br />
I actually don't love pie crust (even though I'm not one to turn down pie), so chicken and biscuits is so much better than chicken pot pie in my book. And this one is full of vegetables so it makes an excellent one-dish meal, although we've served it with a green salad on the side, too.<br />
<br />
<b>Lighter Chicken and Biscuits</b><br />
Taken from: <a href="http://www.foodnetwork.com/recipes/ellie-krieger/chicken-and-biscuit-pot-pie-recipe.html">Ellie Krieger</a><br />
Serves 4-5<br />
<ul>
<li>3/4 teaspoon salt
</li>
<li>1/2 teaspoon freshly ground black pepper
</li>
<li>1 pound boneless, skinless chicken breasts</li>
<li>4 teaspoons olive oil
</li>
<li>1 medium onion, chopped
</li>
<li>4 medium carrots, chopped
</li>
<li>2 celery stalks, chopped
2 cloves garlic, minced</li>
<li>1/2-1 cup milk (I used whole milk; I prefer 1/2 cup but use 1 cup if you would like a creamier dish)</li>
<li>1/4 cup all-purpose flour
</li>
<li>1 1/2 cups low-sodium chicken broth
</li>
<li>1 cup peas
</li>
<li>1 1/2 tablespoons fresh thyme leaves (or use 1 teaspoon dried thyme)</li>
<li><u>For the biscuit crust:
</u></li>
<li>1/4 cup whole-wheat flour
</li>
<li>1/2 cup all-purpose flour
</li>
<li>3/4 teaspoon baking powder
</li>
<li>1/4 teaspoon baking soda
</li>
<li>1/4 teaspoon salt
</li>
<li>4 tablespoons cold unsalted butter, cut into small pieces </li>
<li>1/2 cup buttermilk (I add a generous squeeze of lemon to 1/2 cup milk and let it sit for a few minutes to make a good buttermilk substitute)</li>
</ul>
<ol>
<li>To make the filling: Preheat the oven to 375 degrees F. </li>
<li>Season the chicken with 1/4 teaspoon each salt and pepper. In a
large oven-proof skillet, heat 2 teaspoons of the oil over a medium-high
heat. Add the chicken to the pan and cook for 5 minutes per side, stirring
occasionally. Transfer the chicken with its juices to a bowl.When cool enough to handle, shred or chop the chicken into bite-sized pieces.</li>
<li>
Deglaze the skillet by adding 1 1/2 cups of chicken broth to it and scraping the bottom browned bits (they add lots of flavor). Pour chicken broth into a second bowl. Add the flour to the bowl with the chicken broth and stir until combined</li>
<li>Add 2 more teaspoons of oil to the same pan and heat it over a
medium-high heat. Add the onions, carrots and celery and cook until the
vegetables begin to soften, about 5 minutes. Add the garlic
and remaining salt and pepper and cook for 1 more minute. Stir the broth-flour mixture into the pan. Add the milk and let the mixture come to a boil. Reduce
the heat to medium-low and cook for 2 minutes more. Return the chicken
with its juices back to the pan. Add the peas and thyme and stir to
combine. Season with salt and pepper, to taste. (If not using an oven-proof skillet, you'll need to spoon the mixture into
a large baking dish).
</li>
<li>
To make the crust: Whisk together the whole wheat flour, all-purpose flour,
baking powder, baking soda and salt. Add the butter and cut with 2 knives or a pastry knife until the mixture feels like sand. pulse about 12 times. Add the buttermilk and stir until
just moistened. Do not over mix. Drop the batter in 6 mounds on top of
the chicken mixturespreading the batter out slightly. </li>
<li>Bake until filling is bubbling and
the biscuit topping is golden brown, about 20-23 minutes.</li>
</ol>
Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-30961582960360126102014-11-23T18:00:00.001-08:002014-11-23T18:00:34.907-08:00Slow Cooker Stuffing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BDyWfXhqkVG1nq8SLfwiuTf4lA0Sr6cL811XkAghBIwpvpVQA7WTJh8xmQSWMVjlhfCO8nqtux6_w6XAnaXpAVL0Cqh49iZ-RfTt4aX0SvsKU6exwaoUJ06BVyNWMXhMASjMRgr6Lpcu/s1600/Slow+Cooker+Stuffing.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BDyWfXhqkVG1nq8SLfwiuTf4lA0Sr6cL811XkAghBIwpvpVQA7WTJh8xmQSWMVjlhfCO8nqtux6_w6XAnaXpAVL0Cqh49iZ-RfTt4aX0SvsKU6exwaoUJ06BVyNWMXhMASjMRgr6Lpcu/s1600/Slow+Cooker+Stuffing.JPG" height="300" width="400" /></a></div>
<br />
<br />
Yikes, long time, no post. It's not that I'm totally out of ideas...it probably has a little more to do with the fact that I'm too lazy to take pictures of our food. But despite my long hiatus from blogging, I'm actually on time/early with a Thanksgiving post!<br />
<br />
I love pretty much all the food at Thanksgiving and this year, it'll be all the favorites on our table - turkey breast, mashed potatoes (I'm trying roasted garlic ones this year), a roasted vegetable (probably Brussels sprouts), <a href="http://fromanneskitchen.blogspot.com/2011/11/cranberry-relish-with-apples-and.html">cranberry relish</a> and <a href="http://fromanneskitchen.blogspot.com/2013/12/pecan-pie-bars.html">pecan pie bars</a>. And, of course, stuffing, which is probably at the top of my favorite T-day foods list. <br />
<br />
My mom always has a classic celery and mushroom stuffing at Thanksgiving and this is exactly what that is. But it's made in the slow cooker which is definitely a bonus! It's easy to do and it doesn't require precious oven or stovetop space. I made this last year for myself and my husband and we loved it so much that it'll definitely be mainstay each year for us. This year, I made it for my husband's Thanksgiving potluck at work last week. So I've already eaten a fair share of stuffing but I have to admit, I'm still looking forward to having it on Thursday. <br />
<br />
This recipe does require a bit of tweaking to adjust to your needs. The amount of liquid needed depends on the dryness of your bread, so you'll have to taste and adjust as it cooks. I recommend starting with 2 cups of chicken broth and adding extra only if your stuffing is dry. <br />
<br />
Happy Thanksgiving!<br />
<br />
<b>Slow Cooker Celery & Mushroom Stuffing</b><br />
Taken from: <a href="http://allrecipes.com/recipe/slow-cooker-stuffing-2/">AllRecipes</a><br />
Serves 12<br />
<br />
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<br />
<ul>
<li>6 tablespoons butter </li>
<li>
2 cups chopped onion</li>
<li>
2 cups chopped celery</li>
<li>
1/4 cup chopped fresh parsley (optional; I omitted)</li>
<li>8 ounces sliced mushrooms</li>
<li>
12 cups dry bread cubes (you can use fresh instead -- just use a little less chicken broth)</li>
<li>
2 teaspoons poultry seasoning</li>
<li><span style="mso-tab-count: 1;"></span>1 teaspoon salt
</li>
<li>1/2 teaspoon ground black pepper</li>
<li>2 cups chicken broth, plus more if needed</li>
<li>2 eggs, beaten</li>
</ul>
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<ol>
<li>Melt butter in a large skillet over medium heat. Cook
onion, celery, mushroom, and parsley in butter, stirring frequently.</li>
<li>In the slow cooker, add bread cubes. Spoon cooked vegetables over bread cubes. Season with poultry seasoning, salt and
pepper, and stir gently to combine. </li>
<li>In a medium bowl or measuring cup, combine 2 cups broth and 2 beaten eggs. Pour the broth mixture over the bread cube mixture and stir gently to moisten. </li>
<li>
Cook on low for 3 hours. At this point, check your stuffing (you can also check before this point, too) to see if you need to add more chicken broth (if you do, add 1/2 cup at a time). Continue cooking for an additional 1-2 hours, checking again if necessary. </li>
</ol>
Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-84486363651319826172014-10-27T05:00:00.000-07:002014-10-27T05:00:08.232-07:00Easy Banh Mi Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3Sl1qTecRaWgqTWj2WGoA5oRX5DbvdjQDLU2NzNfaYUXKfLKK_JMj8F23lVYRCCfy2AF3Ke41AaFAuvzC329TuPctrXAvzpjmJVDMcByxLyBYG762N51MPRONqlc54WrntHa8xJsejC_/s1600/Banh+Mi+Sandwich.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3Sl1qTecRaWgqTWj2WGoA5oRX5DbvdjQDLU2NzNfaYUXKfLKK_JMj8F23lVYRCCfy2AF3Ke41AaFAuvzC329TuPctrXAvzpjmJVDMcByxLyBYG762N51MPRONqlc54WrntHa8xJsejC_/s1600/Banh+Mi+Sandwich.JPG" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
We don't make many sandwiches. Maybe because we never have deli meats in the house and usually only have bread when I make it so sandwiches here take some planning. I had been wanting to try a banh mi sandwich for a while and while this is probably an adaptation of the real thing, it was pretty delicious. What stood out to me, actually, was the shredded carrot and cucumber relish that's soaked in rice vinegar and a little sugar. It was delicious! I would eat that all by itself. But with a spicy sauce and then some Asian meatballs (which were very flavorful), this is the kind of sandwich I would make again and again.<br />
<br />
I served this with some cauliflower tots (which fell apart but were delicious!) and a salad.<br />
<br />
<b>Easy Banh Mi Sandwich</b><br />
Taken from: <a href="http://www.melskitchencafe.com/easy-banh-mi-sandwiches-vietnamese-meatball-sub-my-favorite-sandwich-ever/">Mel's Kitchen Cafe</a><br />
Makes 4-6 sandwiches<br />
<span style="background-color: white; font-family: inherit;"><br /></span>
<span style="background-color: white; font-family: inherit;"><i>Spicy Sauce</i></span><br />
<div style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-stretch: inherit; font-variant: inherit; left: -10px; line-height: inherit; margin: 5px 0px 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;">
</div>
<ul style="font-style: inherit;">
<li><span style="background-color: white; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">2/3 cup mayonnaise or plain Greek yogurt</span></li>
<li><span style="background-color: white; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">1 tablespoon hot sauce (like sriracha) or sweet Thai chili sauce (see note above)</span></li>
<li><span style="background-color: white; font-family: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;">1 green onion, white and green parts finely chopped</span></li>
</ul>
<span class="italic" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding-bottom: 0px; padding-left: 12px !important; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><i>Relish:</i></span></span><br />
<ul><span class="italic" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding-bottom: 0px; padding-left: 12px !important; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">3 large carrots, coarsely grated or cut into thin matchsticks</span></li>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">1 English cucumber, coarsely grated or cut into thin matchsticks</span></li>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">1 tablespoon sugar</span></li>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">2 tablespoons rice vinegar</span></li>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">1/2 teaspoon coarse kosher salt</span></li>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">1 teaspoon sesame oil</span></li>
</span></span></ul>
<span class="italic" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding-bottom: 0px; padding-left: 12px !important; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;">
</span></span><span class="italic" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding-bottom: 0px; padding-left: 12px !important; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><i>Meatballs:</i><br /><ul>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">2 pounds ground pork (I used ground beef instead)</span></li>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">1/4 cup chopped fresh basil or 2 teaspoons dried (I completely forgot to add but will try to remember next time)</span></li>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">4 garlic cloves, finely minced</span></li>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">2 green onions, finely chopped</span></li>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">1 tablespoon fish sauce</span></li>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">1 tablespoon hot chili sauce (like Sriracha) or sweet Thai chili sauce</span></li>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">1 tablespoon sugar</span></li>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">1 tablespoon cornstarch</span></li>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">1 teaspoon pepper</span></li>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">1/2 teaspoon salt</span></li>
</ul>
</span></span><span class="italic" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding-bottom: 0px; padding-left: 12px !important; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><i>Sandwiches:</i><br /><ul>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">4 to 6 (6-inch) baguettes or hoagie buns</span></li>
<li><span style="font-family: inherit; font-variant: inherit; line-height: inherit;">Bunch of fresh cilantro</span></li>
</ul>
</span></span><span style="background-color: white; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><ol>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">In a small bowl, whisk together all the ingredients for the spicy sauce. Cover and refrigerate. This can be made several days in advance.</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">For the relish, toss together the carrots and cucumber. In a small bowl, whisk together the sugar, vinegar, salt and sesame oil. Pour over the vegetables. Cover and refrigerate. The relish can be made a day or so in advance.</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">For the meatballs, preheat the oven to 400 degrees F. In a large bowl, combine the ground pork (or beef), basil, garlic, green onions, fish sauce, hot sauce, sugar, cornstarch, salt and pepper. Scoop the mixture into 1- to 2-inch meatballs. Place on a baking sheet or in a muffin tin. </span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Bake the meatballs for 10-15 minutes until fully cooked. Remove from the oven (I like to place the cooked meatballs one by one on a layer of paper towels to absorb any excess grease).</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">While the meatballs are cooking, slice baguette/buns in half (I prefer to cut almost all the way through but still leave the buns connected). We prefer our bread warm - wrap them in aluminum foil and place in the preheated oven for 10-15 minutes while the meatballs cook.</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">To assemble the sandwiches, spread the spicy sauce on the top half of the bread. Layer cilantro to taste on the bottom half. Place 3 or so meatballs (will depend on how big you made them) on top of the cilantro. Place a heaping spoonful or two (or three) on top of the meatballs. Press on the sandwich top and devour.</span></li>
</ol>
</span>Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-54095128151323423792014-10-20T04:00:00.000-07:002014-10-20T04:00:04.391-07:00(Slow Cooker) Southwest Chicken & Barley Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaK7EmjeMAddmjm9DISzIfurNso35grtIpxwAO5Svy4tUEXgTT34-_vqmJ7G9k-hpN7lwn4IGgyJTkybFcC98eb_YcBA4GZ_4Lc1Joaie5nJWCqJ2qFHXEIaU4GmgeqyB2q7WJdBfatcn4/s1600/Southwest+Chicken+&+Barley+Stew.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaK7EmjeMAddmjm9DISzIfurNso35grtIpxwAO5Svy4tUEXgTT34-_vqmJ7G9k-hpN7lwn4IGgyJTkybFcC98eb_YcBA4GZ_4Lc1Joaie5nJWCqJ2qFHXEIaU4GmgeqyB2q7WJdBfatcn4/s1600/Southwest+Chicken+&+Barley+Stew.JPG" height="325" width="400" /></a></div>
<br />
<br />
These are some of my favorite flavors - we love Mexican flavors and usually eat them at least once o a week here. I also love that this is not only a slow cooker dish (perfect for throwing together at toddler nap time) but it's also one-pot dish and is pretty full of vegetables (although you could always serve with a salad on the side). Also, it's completely adaptable - I often add in what I have in my vegetable drawer (and occasionally, like last time, completely forget to add something). Regardless, it still turns out delicious!<br />
<br />
All three of us loved this. The optional toppings are great, too - my personal preference is plain Greek yogurt, chopped avocado and a little hot sauce but I think tortilla chips would have been delicious, too!<br />
<br />
<br />
<b>Slow Cooker Southwest Chicken & Barley Stew</b><br />
Heavily adapted from: <a href="http://www.melskitchencafe.com/southwestern-chicken-barley-chili/">Mel's Kitchen Cafe</a><br />
Serves 6-8<br />
<ul>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 small onion, chopped</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">3 garlic cloves, chopped</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 medium sweet potato, cut into 1/2" cubes</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 red bell pepper, cut into 1/2" cubes</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 green bell pepper, cut into 1/2" cubes</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1-2 zucchini, cut into 1/2" cubes</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 jalapeno (seeds and ribs removed for a milder flavor)</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 large (28-ounce) can diced tomatoes, undrained</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">2 cups low-sodium chicken broth</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">2/3 cup medium barley (not quick cooking)</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">3 cups water</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 tablespoon chili powder</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">2 teaspoons cumin</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 teaspoon dried oregano</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">dash crushed red pepper (more or less to taste)</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">2-3 boneless skinless chicken breasts (1/2 - 1 pound; I use frozen)</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 (15-ounce) can black beans, rinsed and drained</span></li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 1/2 cups frozen corn kernels (optional; I omitted)</span></li>
<li>3-4 handfuls of baby spinach, chopped (optional; I forgot to add!)</li>
<li>juice of 1 lime</li>
<li><span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Optional garnishes: shredded cheddar cheese, sour cream or plain Greek yogurt, sliced green onions, tortilla chips, hot sauce, sliced avocado</span></li>
</ul>
<ol class="instructions" id="zlrecipe-instructions-list" style="background: rgb(255, 255, 255); border: 0px; font-stretch: inherit; line-height: 21px; list-style-image: initial; list-style-position: initial; margin: 0px 0.5em; outline: 0px; padding: 0px 0px 0px 3em; vertical-align: baseline;">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">In a slow cooker, combine all ingredients from onion to chicken breast. Cook on low for 6-8 hours or on high for about 3-4 hours. </span></li>
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"> Take chicken breasts out of the slow cooker; wait until chicken is cool enough to handle, then shred with 2 forks. Stir shredded chicken back in the slow cooker. Add the black beans and corn and then cook for another 15-30 minutes. (I like it thicker but if the consistency is too thick for your liking, you could add up to 1 cup of water here, too.)</span></li>
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Right before serving, stir in chopped spinach (if using) until wilted. </span><span style="background-color: transparent; font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Serve the chili with optional garnishes, if desired.</span></li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).</span></li>
</ol>
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<div class="h-4 strong" id="zlrecipe-instructions" style="background: rgb(255, 255, 255); border: 0px; color: #52a1aa; font-stretch: inherit; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; orphans: 4; outline: 0px; padding: 10px 0px 0px; text-transform: uppercase; vertical-align: baseline;">
<span style="font-family: inherit;"><br /></span></div>
Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com1tag:blogger.com,1999:blog-2570577985285139323.post-27511922533922271802014-10-16T04:30:00.000-07:002014-10-19T13:33:35.792-07:00Grilled Garlic Flatbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeTJmljgfGpqlE5FfZKlHbN18zByrK_CwpKgsCBJRhmeWF-3iHJzDg56MkZ0qG5-jANQ1PR7nuEJtJBzVetEL97LE-vKTFMv9Kh12Y0ywTMVfeFL4AKv_6GYv_ckSVnau5X12KUx_ackB/s1600/Garlic+Flatbread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeTJmljgfGpqlE5FfZKlHbN18zByrK_CwpKgsCBJRhmeWF-3iHJzDg56MkZ0qG5-jANQ1PR7nuEJtJBzVetEL97LE-vKTFMv9Kh12Y0ywTMVfeFL4AKv_6GYv_ckSVnau5X12KUx_ackB/s1600/Garlic+Flatbread.JPG" height="297" width="400" /></a></div>
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<br />
I know, I know, it's not really grilling season. The cooler weather has hit most areas so I'm sure other people are wearing sweaters and starting to use their heat. For the most part, we're still in shorts and have our A/C going. This is our first year with a grill so I have a feeling we'll be able to use it all year long. <br />
<br />
I love our homemade pita but since I can't leave well enough alone, I'm always on the lookout for new recipes to try. This flatbread caught my eye and when I planned for a Mediterranean dinner one night, I decided to try this bread instead of my usual pita. It might be even better than the pita! I loved it super soft (grilled for a little less time) and my husband preferred it on the crispier side (grilled a little longer). I actually did the grilling myself (for the first time!) so you know it's easy. My toddler ran around outside while I grilled the bread. Come to think of it, maybe this weather isn't so bad after all!<br />
<br />
<b>Grilled Garlic Flatbread</b><br />
Taken from: <a href="http://www.annies-eats.com/2013/05/31/grilled-garlic-flatbread/">Annie's Eats</a><br />
Makes 8 flatbreads<br />
<div class="MsoNormal">
</div>
<ul>
<li>2-3 cloves garlic, minced or pressed</li>
<li>1¼ tsp. salt</li>
<li>2 tsp. sugar</li>
<li>2 tsp. instant (rapid rise) yeast</li>
<li>2 tbsp. olive oil</li>
<li>¾ cup (6 oz.) water, at room temperature (plus more, if needed)</li>
<li>2 cups (8½ oz.) white whole wheat flour</li>
<li>1 cup (5 7/8 oz.) bread flour or all purpose flour (I will probably do 1/2 cup bread flour and 1/2 cup whole wheat flour next time to try to add more whole wheat)</li>
<li>1 tbsp. nonfat dry milk (I omitted and substituted 1 extra Tbsp. olive oil instead</li>
<li>½ tsp. garlic powder</li>
<li>cornmeal, for dusting</li>
</ul>
<br />
<div class="MsoNormal">
</div>
<ol>
<li>To make the dough, combine the garlic, salt, sugar, yeast,
olive oil, and water in a large mixing bowl (or the bowl of an electric
mixer.) Stir with a fork to blend
well. Stir in the flour, semolina, dry
milk and garlic powder. Knead (with the dough hook, if using a mixer), until a
soft, supple dough forms. If needed, add 1 Tbsp of water at a time if the dough does not come together (I had to add about 4 Tbsp water).</li>
<li>Form the dough into a ball, transfer to a lightly oiled medium
bowl. Cover with a clean kitchen towel
or plastic wrap and let rise until it starts to puff up, about 45 minutes to 1
hour.</li>
<li>Transfer the dough to a lightly floured work surface. Divide into 8 equal portions. Roll each dough piece out into 7- to 8-inch
rounds. Cover 4 large squares of aluminum foil with cornmeal then lay out 2 shaped rounds on each square. Let stand at least 30 minutes to puff up
slightly.</li>
<li>Meanwhile, heat a grill to medium-high. When the dough is ready, place one square of foil (with 2 rounds) on the grill - if you can get 2 squares in a single layer, you can do that. Let grill until golden brown and bubbled on
both sides, flipping once during cooking (I did 3 minutes on the first side and then 1-3 minutes on the second side -- 1 min for softer bread and 3 min for crispier flatbread).
Repeat with the remaining dough rounds.
Slice the finished flatbreads into small wedges and serve as desired
with dips, etc.</li>
</ol>
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Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-39766151831861200772014-10-12T17:47:00.000-07:002014-10-12T17:47:59.523-07:00Korean-Style Pork Lettuce Wraps<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0UiIcngSwcVnnYSR7hCncDj1WPdMt95tyK60tDVDGxq-fFzGL-D_I0inhZci5qf-v0gTnKR97U7unr5cGkVweddOnrupcDHapjpVqxxRw9wHlZCz7eWflbGOZ2B3GiSWoDKDbP71tzqg/s1600/Korean-Style+Pork+Lettuce+Wraps.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0UiIcngSwcVnnYSR7hCncDj1WPdMt95tyK60tDVDGxq-fFzGL-D_I0inhZci5qf-v0gTnKR97U7unr5cGkVweddOnrupcDHapjpVqxxRw9wHlZCz7eWflbGOZ2B3GiSWoDKDbP71tzqg/s1600/Korean-Style+Pork+Lettuce+Wraps.JPG" height="300" width="400" /></a></div>
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<br />
I owe you new recipes. A lot of them, actually. I have 8 recent recipes that I want to post but the problem is, I forget to take pictures of the food! We usually get about halfway through our meal before one of us says, "This should be on the blog." And it's tough to style halfway-eaten food.<br />
<br />
Luckily, these lettuce wraps were easy to make more of. This is my fourth recipe for lettuce wraps on this blog (we've had <a href="http://fromanneskitchen.blogspot.com/2013/01/asian-chicken-lettuce-wraps.html">chicken</a>, <a href="http://fromanneskitchen.blogspot.com/2011/01/lettuce-wraps.html">beef/turkey</a>, and <a href="http://fromanneskitchen.blogspot.com/2014/01/thai-butternut-squash-lettuce-wraps.html">vegetarian</a>), and this<i> might</i> be my favorite. I like pork tenderloin and this one is so incredibly flavorful. Even our toddler was eating her meal like there was no tomorrow. <br />
<br />
<b>Korean-Style Pork Le<span style="font-family: inherit;">ttuce Wraps</span></b><br />
Taken from: <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/korean-style-pork-wraps-with-chili-sauce-recipe.html">The Food Network</a><br />
Serves 4-6<br />
<br />
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<ul>
<li>1 pound pork tenderloin, trimmed</li>
<li>
<div class="MsoNormal">
1/4 cup soy sauce</div>
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</li>
<li><div class="MsoNormal">
1 teaspoon sugar</div>
</li>
<li><div class="MsoNormal">
4 teaspoons toasted sesame oil, divided</div>
</li>
<li><div class="MsoNormal">
1/2 cup chopped green onions</div>
</li>
<li><div class="MsoNormal">
1 tablespoon minced garlic</div>
</li>
<li><div class="MsoNormal">
1 tablespoon minced fresh ginger (I used about a teaspoon of dried ginger)</div>
</li>
<li><div class="MsoNormal">
1-2 tablespoons Sriracha hot chili sauce</div>
</li>
<li><div class="MsoNormal">
1 tablespoon honey</div>
</li>
<li><div class="MsoNormal">
1 tablespoon coconut oil or canola oil</div>
</li>
<li><div class="MsoNormal">
2 tablespoons sesame seeds, toasted</div>
</li>
<li><div class="MsoNormal">
1 1/2 cups cooked rice or quinoa </div>
</li>
<li><div class="MsoNormal">
1 head Boston, Bibb, or butter lettuce, leaves separated, washed, and patted dry</div>
</li>
<li>Toppings: sliced red bell pepper, grated carrot, sliced cucumber</li>
</ul>
<div class="MsoNormal">
</div>
<ol>
<li>Wrap the pork tenderloin in several sheets of plastic wrap
and place in the freezer for 40 minutes. (This is to make it easier to thinly
slice, so make sure it doesn't freeze completely.)</li>
<li> In a medium mixing bowl, combine the soy sauce, sugar, 2
teaspoons of the sesame oil, green onion, garlic, and ginger. Whisk together
until the sugar dissolves.</li>
<li> Take the pork out of the freezer and unwrap on a clean
cutting board. Slice the pork into thin strips, about 1/4-inch thick, 1/4-inch
wide, and 2 1/2 inches long. Place the pork strips in the soy marinade, cover,
and refrigerate for 1-3 hours.</li>
<li>(At this point, I started cooking my quinoa in my rice cooker to make sure it was done at the same time.)</li>
<li>In a small mixing bowl, combine the Sriracha hot chili
sauce, honey, and the remaining 2 teaspoons of sesame oil. Stir to combine.
Set aside.</li>
<li> When the pork has marinated, take the bowl out of the
refrigerator and let it sit at room temperature for 15 minutes.</li>
<li> Heat the oil in a large skillet over high heat.
Using a slotted spoon, remove the pork from the marinade and carefully place in
the skillet. (Be careful that the drippings don't splatter out of the pan.)
Cook the pork, stirring constantly with tongs or a wooden spoon, 4 to 5
minutes, until the pork is cooked through. Remove from the heat and stir in the
sesame seeds.</li>
<li> To serve, spoon several tablespoons of rice/quinoa into the center
of a lettuce leaf, taco-style. Top with a few pork strips and drizzle with a
few drops of the chili mixture. Roll up and eat!</li>
</ol>
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Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-83508640339830719312014-09-29T04:30:00.000-07:002014-09-29T04:30:02.287-07:00Slow Cooker Chicken & Vegetable Indian Stew<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvub138a7eeGcbDstOv7Kmdlu9WT98BTID3X7LXzFcc8KoOY9dW4lrMoWuShyqolnA2JacFAAtbOIO23tBIwQqqHt_RqyH5hXIP5n1pnhdA91JjZKng4qGPDB7gCKuzXJjaZ1bvWJE-by/s1600/IMG_20140825_183518663_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvub138a7eeGcbDstOv7Kmdlu9WT98BTID3X7LXzFcc8KoOY9dW4lrMoWuShyqolnA2JacFAAtbOIO23tBIwQqqHt_RqyH5hXIP5n1pnhdA91JjZKng4qGPDB7gCKuzXJjaZ1bvWJE-by/s1600/IMG_20140825_183518663_HDR.jpg" height="225" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">This was originally supposed to an Indian dish called butter chicken. But after changing the recipe (including that I completely forgot to add the butter!) and throwing in every vegetable I had on hand, I thought it was unfair to call it butter chicken. But we still enjoyed my un-authentic version so much that we renamed it Indian stew (which seems like a much better title for my version)!</span><br />
<span style="font-family: inherit;"><br /></span>
I love my slow cooker and try to use it once a week. When I was starting to make the original recipe, I was planning to make vegetables on the side. However, then I realized it would be great if the vegetables could cook with the chicken, both to soak up the flavor as well as to save me time and fewer dishes (okay, mainly to save me time and fewer dishes). I used carrots, sweet potatoes, zucchini, red bell pepper and green peas to the dish. Feel free to omit any of these or use extra vegetables you have on hand. <br />
<br />
<b>Slow Cooker Chicken & Vegetable Stew</b><br />
Adapted from: <a href="http://www.halfbakedharvest.com/easy-healthier-crockpot-butter-chicken/#more-9079">Half Baked Harvest</a><br />
Serves 4-6<br />
<span style="background-color: white; font-family: inherit;">
</span>
<div style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-style: normal; font-variant: inherit; font-weight: 400; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<br />
<ul>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">1 pound boneless skinless chicken breast</span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">1/2 onion, finely minced</span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">3 carrots, peeled and cut into 1/2" cubes</span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">1 sweet potato, cut into 1/2" cubes (you can peel if you'd like)</span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">3 cloves garlic, minced or grated</span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">1 tablespoon freshly grated ginger</span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">2 teaspoons curry powder</span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">2 tablespoons garam masala</span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">1/2-1 teaspoon turmeric</span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">1/4 teaspoon cayenne pepper (this was not too spicy for us; you can use more if you like more spice or leave it out altogether) </span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">1/4 teaspoon salt</span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">1 (6 ounce) can tomato paste</span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">1 (14 ounce) can coconut milk</span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">1/2 cup greek yogurt </span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">1-2 zucchini, chopped into 1/2" cubes</span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">1 red bell pepper, chopped into 1/2" cubes </span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">1 cup frozen green peas</span></li>
<li><span style="background-color: white; font-family: inherit; font-variant: inherit;">cooked rice or quinoa or naan, for serving</span></li>
</ul>
<br />
<ol class="instructions spx_inspected_extr spx_global" id="zlrecipe-instructions-list" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; line-height: 1.5em; list-style-image: initial; list-style-position: initial; margin: 0px 0.5em; outline: 0px; padding: 0px 0px 0px 3em; vertical-align: baseline;">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: inherit;">In a large glass measuring cup or bowl mix together the coconut milk and greek yogurt. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.</span></li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: inherit;">Spray the inside of your crockpot bowl with cooking spray or grease with a little oil. To the bowl, sprinkle the onion, carrots and sweet potatoes over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. </span></li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: inherit;">Cook on high for 3 hours or on low for 6 hours. After 3 hours (or 6 for low), stir in the zucchini, bell pepper. Continue to cook for 1 more hour on high or 2 more hours on low. (At this point, I also like to start cooking my rice or quinoa in the rice cooker.) Before serving, stir in the green peas.When ready to serve taste and season with salt and pepper if desired. Serve over rice/quinoa/naan.</span></li>
</ol>
<br />
</div>
<br />
<span style="font-family: inherit;"><span id="zlrecipe-ingredients-list" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; line-height: 1.5em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span></span>Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-89292915069784482952014-09-24T05:33:00.001-07:002014-09-24T06:22:39.339-07:00Cocoa-Cherry Smoothie<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXQPOL_khxbzzMnM_SgV8jy7HYLuMKUMTf0yOeBydnGahCzl452aKHSYVG3htsQcWWwZcc1gCONwiaR72bfGHVgwO-ZDcbOH4beZcE81wIa1AyLdaOYyoH-Pq7a5jBF6e2bZh_wwbRoJk/s1600/IMG_20140905_154720960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXQPOL_khxbzzMnM_SgV8jy7HYLuMKUMTf0yOeBydnGahCzl452aKHSYVG3htsQcWWwZcc1gCONwiaR72bfGHVgwO-ZDcbOH4beZcE81wIa1AyLdaOYyoH-Pq7a5jBF6e2bZh_wwbRoJk/s1600/IMG_20140905_154720960.jpg" height="277" width="400" /></a></div>
<br />
<br />
This is my new favorite smoothie. I make <a href="http://fromanneskitchen.blogspot.com/2013/04/homemade-almond-milk.html">almond milk</a> weekly and whenever I finish with it, I always feel like I need to make a smoothie afterwards -- since I've already used the blender, I feel like I might as well get a little more use out of it before I clean it! I personally don't like them for breakfast (I like to chew my breakfasts) but I think they make a perfect afternoon snack (and my toddler agrees). I don't often measure all my ingredients but below is a basic recipe of what I use.<br />
<br />
A few weeks ago, I decided to throw together some frozen cherries, baby spinach, cocoa powder, almond milk, and a little honey together. The three of us LOVED this one and it quickly became the family favorite. While I won't make any claims that it tastes exactly like a milkshake (nothing but a milkshake tastes like a milkshake), it's definitely thick, rich and chocolately. And delicious.<br />
<br />
<br />
<b>Cocoa-Cherry Smoothie</b><br />
Recipe by From Anne's Kitchen<br />
Serves about 2<br />
<br />
<ul>
<li>1 cup milk of choice (I used almond milk)</li>
<li>1 1/4 cup frozen cherries (no pits!)</li>
<li>3-4 Tbsp. cocoa powder</li>
<li>1 Tbsp. chia seeds (optional)</li>
<li>2 Tbsp. flaxseed meal (optional)</li>
<li>2-3 handfuls baby spinach</li>
<li>1-4 Tbsp. honey</li>
<li>water or more milk</li>
</ul>
<br />
<br />
<ol>
<li>In a blender, combine all the ingredients and blend completely. Add a little more milk or water if needed to blend thoroughly. Taste and add more cocoa powder and/or honey if needed.</li>
</ol>
Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-47049166010434565212014-09-16T05:00:00.000-07:002014-09-16T05:00:11.009-07:00Grilled Salmon with Red Pepper Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCt0QR8gKjekLOke6SnHolE3Zx6qfNzsY5QFXmI5qdb3T8RNCtZphbCshhokNcDas4os-H9UYAE9bhDtbW_dqm3IWq31MI8UXrLX0CgX9zrBdVcsIr_BJQI9bMpLozrPGWLoTMSCOHI7B/s1600/Grilled+Salmon+with+Red+Pepper+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCt0QR8gKjekLOke6SnHolE3Zx6qfNzsY5QFXmI5qdb3T8RNCtZphbCshhokNcDas4os-H9UYAE9bhDtbW_dqm3IWq31MI8UXrLX0CgX9zrBdVcsIr_BJQI9bMpLozrPGWLoTMSCOHI7B/s1600/Grilled+Salmon+with+Red+Pepper+Sauce.jpg" height="240" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">While we like salmon, I have to confess that I usually don't love it. I love how good it is for you and when we get real, wild-caught salmon (our Costco has it for several months), it really is good - it just makes all the difference in the world. However, I'm always on the lookout for good seafood recipes (we try to have it once a week) so when I saw this recipe for salmon with a red pepper sauce, I thought it looked like a pretty good combination.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Of course, since I'm blogging about this meal, it was an excellent combination! The sauce is great - it is incredibly flavorful and goes really well with salmon. I like any dinner that can be grilled (although this could easily be done in the oven instead), which means it cooks very quickly. I had prepped the sauce ahead of time which means that dinner came together in about 10 minutes.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">This recipe also includes grilled zucchini, which is delicious with the sauce. However, it's not necessary but does give you a nice, well rounded meal! As you can see from the picture, we threw some corn on the grill, too, for a simple but super flavorful dinner.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>Grilled Salmon with Red Pepper Sauce</b></span><br />
<span style="font-family: inherit;">Taken from: <a href="http://www.handletheheat.com/grilled-salmon-and-zucchini-with-red-pepper-sauce/">Handle the Heat</a></span><br />
<span style="font-family: inherit;">Serves 4</span><br />
<div class="ingredients">
<br />
<ul>
<li><span style="font-family: inherit;">1/3 cup sliced almonds, toasted</span></li>
<li><span style="font-family: inherit;">1/4 cup chopped roasted red peppers (jarred or homemade)</span></li>
<li><span style="font-family: inherit;">1/4 cup halved grape or cherry tomatoes</span></li>
<li><span style="font-family: inherit;">1 small clove garlic</span></li>
<li><span style="font-family: inherit;">3 tablespoons extra-virgin olive oil, divided</span></li>
<li><span style="font-family: inherit;">1 tablespoon red-wine vinegar</span></li>
<li><span style="font-family: inherit;">Optional: 1 teaspoon smoked paprika (I dislike this spice so I omitted)</span></li>
<li><span style="font-family: inherit;">3/4 teaspoon salt, divided</span></li>
<li><span style="font-family: inherit;">1/2 teaspoon freshly ground pepper, divided</span></li>
<li><span style="font-family: inherit;">4 wild-caught salmon fillets, skinned (1 pound)</span></li>
<li><span style="font-family: inherit;">2 medium zucchini, halved lengthwise (optional)</span></li>
<li><span style="font-family: inherit;">1 tablespoon chopped fresh parsley, for garnish (optional; I omitted)</span></li>
</ul>
</div>
<div class="instructions">
<br />
<ol>
<li><span style="font-family: inherit;">Preheat the grill to medium.</span></li>
<li><span style="font-family: inherit;">In the bowl of a food processor or blender, combine the almonds, peppers, tomatoes, garlic, 1 tablespoon of the olive oil, vinegar, paprika (if using), 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pulse until smooth.</span></li>
<li><span style="font-family: inherit;">(As a tip, we prefer to cook our salmon on aluminum foil - you don't have too but we find it makes for easy cleanup!). Lightly brush aluminum foil with olive oil. Place salmon, skin side down, on foil. Lightly brush the salmon fillets and zucchini with the remaining 2 tablespoons olive oil. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill about 3-5 minutes per side or until the salmon is just cooked through and the zucchini is soft and browned.</span></li>
<li><span style="font-family: inherit;">Chop the zucchini into 1/2-inch pieces and toss with half of the red pepper sauce. Divide the zucchini among 4 plates. Place a salmon fillet on each place and top with the remaining sauce. Garnish with parsley (if using) before serving.</span></li>
</ol>
</div>
<br />Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-66061071788905351352014-09-08T05:00:00.000-07:002014-09-08T05:00:02.885-07:00(Healthier) Chocolate Zucchini Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjC6wlIv1YX0h83cw8t102XEd8Gune_ddp2GIZBILdK81zxAVYTHRzyy3lIiLqWYMp3S0T7A3aGkrlHYgO85pLBUxiNpxz-UeXsvjWtN_w50pNbLxmya_Ko7J-U0fGf5wYJPD3hzNwwGx/s1600/Chocolate+Zucchini+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjC6wlIv1YX0h83cw8t102XEd8Gune_ddp2GIZBILdK81zxAVYTHRzyy3lIiLqWYMp3S0T7A3aGkrlHYgO85pLBUxiNpxz-UeXsvjWtN_w50pNbLxmya_Ko7J-U0fGf5wYJPD3hzNwwGx/s1600/Chocolate+Zucchini+Muffins.jpg" height="225" width="400" /></a></div>
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<br />
I know summer feels over (well, for most people -- with hot temperatures here and our toddler too little for school, it doesn't feel that different to me!), but here's a way to continue to use zucchinis from summer produce. <br />
<br />
While chocolate zucchini muffins certainly seem indulgent, they're better for you than you might suspect - the sugar is cut to 5 tablespoons (from the usual 8 that's in most recipes), there's a few tablespoons of coconut oil, and it's made completely of whole wheat pastry flour. There are chocolate chips but I think there's approximately 10 chips per muffin which gives it enough that you really taste the chocolate chips but don't go overboard. However, they're incredibly tasty - my husband couldn't believe when he heard the ingredient list. He thought they tasted too good!<br />
<br />
I've made these twice and they've been a big hit both times!<br />
<br />
<b>Chocolate Zucchini Muffins</b><br />
Taken from: <a href="http://www.ambitiouskitchen.com/2014/07/healthy-double-chocolate-zucchini-muffins/">Ambitious Kitchen</a><br />
Ma<span style="font-family: inherit;">kes 12 muffins</span><br />
<span style="font-family: inherit;"><br /></span>
<div class="ERSIngredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; margin: 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
<ul style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style-image: initial; list-style-position: initial; margin: 0px; outline: 0px; padding: 0px; text-indent: 2px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; letter-spacing: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; text-align: left; text-indent: 10px; vertical-align: baseline;"><span style="font-family: inherit;">1 ¼ cup whole wheat pastry flour (or white whole wheat flour)</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; letter-spacing: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; text-align: left; text-indent: 10px; vertical-align: baseline;"><span style="font-family: inherit;">1/3 cup unsweetened cocoa powder</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; letter-spacing: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; text-align: left; text-indent: 10px; vertical-align: baseline;"><span style="font-family: inherit;">1 teaspoon baking soda</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; letter-spacing: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; text-align: left; text-indent: 10px; vertical-align: baseline;"><span style="font-family: inherit;">¼ teaspoon salt</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; letter-spacing: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; text-align: left; text-indent: 10px; vertical-align: baseline;"><span style="font-family: inherit;">2 tablespoons coconut oil</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; letter-spacing: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; text-align: left; text-indent: 10px; vertical-align: baseline;"><span style="font-family: inherit;">1/3 cup honey</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; letter-spacing: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; text-align: left; text-indent: 10px; vertical-align: baseline;"><span style="font-family: inherit;">1 teaspoon vanilla</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; letter-spacing: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; text-align: left; text-indent: 10px; vertical-align: baseline;"><span style="font-family: inherit;">2 eggs</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; letter-spacing: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; text-align: left; text-indent: 10px; vertical-align: baseline;"><span style="font-family: inherit;">1 cup shredded zucchini (about 1 medium)</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; letter-spacing: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; text-align: left; text-indent: 10px; vertical-align: baseline;"><span style="font-family: inherit;">¼ cup unsweetened applesauce</span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; letter-spacing: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; text-align: left; text-indent: 10px; vertical-align: baseline;"><span style="font-family: inherit;">½ cup milk (I used almond milk) </span></li>
<li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; letter-spacing: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; text-align: left; text-indent: 10px; vertical-align: baseline;"><span style="font-family: inherit;">½ cup chocolate chips (I used dark chocolate chips)</span></li>
</ul>
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<ol>
<li><span style="font-family: inherit; letter-spacing: 0px; line-height: inherit; text-indent: 10px;">Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.</span></li>
<li><span style="font-family: inherit; letter-spacing: 0px; line-height: inherit; text-indent: 10px;">Squeeze shredded zucchini of excess water with a paper towel.</span></li>
<li><span style="font-family: inherit; letter-spacing: 0px; line-height: inherit; text-indent: 10px;">In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.</span></li>
<li><span style="font-family: inherit; letter-spacing: 0px; line-height: inherit; text-indent: 10px;">In the bowl of an electric mixer, add coconut oil, honey, vanilla, eggs; mix on medium-low until smooth and well combined. Add in zucchini, applesauce, and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.</span></li>
<li><span style="font-family: inherit; letter-spacing: 0px; line-height: inherit; text-indent: 10px;">Evenly divide batter into prepared liners. Bake 20-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!</span></li>
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Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0tag:blogger.com,1999:blog-2570577985285139323.post-33780247688742811282014-09-01T05:00:00.000-07:002014-09-01T05:00:05.049-07:00Tiramisu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1Xvpn0GO_O7buBwSw3RjdPKCBSFtgl_EYAFPgli3yUKtXssrL7oRcNG-sc3SFhKsPywjBeV6RK4uElYuYX0oJUXltdGk2a1WkAEcWZxzwZYZ1w7UV9AM-1y9rxbSHyzJj9JE91ppbQXX/s1600/Tiramisu+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1Xvpn0GO_O7buBwSw3RjdPKCBSFtgl_EYAFPgli3yUKtXssrL7oRcNG-sc3SFhKsPywjBeV6RK4uElYuYX0oJUXltdGk2a1WkAEcWZxzwZYZ1w7UV9AM-1y9rxbSHyzJj9JE91ppbQXX/s1600/Tiramisu+(2).JPG" height="300" width="400" /></a></div>
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This is our new favorite dessert. Not an exaggeration -- we were talking to some family about favorite desserts and this tiramisu topped <i>both</i> of our lists. I had been talking about making tiramisu for a while but had never gotten around to it. Partly because I would forget about it and partly because I was intimidated by it. It just sounds fancy...and hard. My husband recently requested this for his birthday dessert which forced me to finally make it.<br />
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I had only had tiramisu a few times before and my husband had it in Italy so I knew he would have high standards. Well, this was amazing - beyond my expectations. And it does take a little bit of work but it's not hard by any means. The steps are so easy to follow that it was easy for me to make during naptime. It's recommended to make ahead of time which is perfect for serving at a party or with guests. <br />
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We had the leftovers the next two nights and they were just as delicious, too!<br />
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<b><span style="font-family: inherit;">Tiramisu</span></b></div>
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<span style="font-family: inherit;">Taken from <i>The Best of America's Test Kitchen</i></span></div>
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<span style="font-family: inherit;">serves 10-12</span></div>
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<ul style="line-height: 21.559999465942383px;">
<li><span style="font-family: inherit;">1 cup strong brewed coffee, at room temperature</span></li>
<li><span style="font-family: inherit;">3 tbsp rum</span></li>
<li><span style="font-family: inherit;">3 large egg yolks</span></li>
<li><span style="font-family: inherit;">1/3 cup sugar</span></li>
<li><span style="font-family: inherit;">pinch of salt</span></li>
<li><span style="font-family: inherit;">1/2 pound mascarpone (8 oz), NOT at room temperature</span></li>
<li><span style="font-family: inherit;">1/4 cup cold heavy cream</span></li>
<li><span style="font-family: inherit;">18 lady fingers</span></li>
<li><span style="font-family: inherit;">1<span style="font-family: inherit;"> oz grated bittersweet chocolate</span></span></li>
</ul>
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<ol>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Stir coffee and 1 tablespoon of rum in wide bowl or baking dish; set aside.</span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Place the egg yolks, sugar, and salt in a heat-proof bowl or stainless steel bowl of a standing mixer. Beat yolk mixture at medium-high speed until it is thick, creamy and pale yellow, about 4 minutes (if beating by hand with a whisk, this will take you more like 8 minutes). Stir in cream.</span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Place bowl over a pan of simmering water. Reduce heat to low and stir constantly until mixture registers 160 degrees with an instant-read thermometer, about 5 minutes. </span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Remove bowl from pan and from the heat. Set in fridge to cool to room temperature, about 5-10 minutes, stirring occasionally. </span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Once at room temperature, add mascarpone and 2 tablespoons rum to the bowl and beat at medium speed. (The mixture will look thin and curdled.) Raise to medium-high and beat until smooth and very thick, about 3 minutes.</span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">One at a time, quickly dip the ladyfingers cookies in the the coffee mixture, turning just once to lightly moisten (you want to work fast so the ladyfingers don't get too soaked and break apart). Cover the bottom of a 8 x 8 glass or ceramic baking dish with 9 moistened cookies. With a spatula, spread half of the mascarpone mixture over the ladyfingers. Sprinkle with half the grated chocolate. Repeat with layers of remaining ladyfingers, mascarpone mixture and chocolate. Cover with lid or plastic wrap and refrigerate until chilled, about 4-24 hours. </span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;">Cut into pieces and serve chilled.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3p9eBbRzSuX7aCulME8_wwXGD7HPWG68-QIq3o7f1YmKm-J3DVpt3Odc3YiZzyaaHxmUwpb4pA5M0ZRlg_95s1Fnys6asbK0_V6uCIPqbHBK7KlnpK38-tf16_2Ic5sJMIEiXGtgmreh/s1600/Tiramisu+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3p9eBbRzSuX7aCulME8_wwXGD7HPWG68-QIq3o7f1YmKm-J3DVpt3Odc3YiZzyaaHxmUwpb4pA5M0ZRlg_95s1Fnys6asbK0_V6uCIPqbHBK7KlnpK38-tf16_2Ic5sJMIEiXGtgmreh/s1600/Tiramisu+(1).JPG" height="300" width="400" /></a></div>
Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com1tag:blogger.com,1999:blog-2570577985285139323.post-85427979565571832802014-08-25T05:00:00.000-07:002014-08-25T05:00:01.660-07:00Roasted Summer Vegetable Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_IRUKc34m1Q021i_pYqQdtPtPtM7WKB1dikrtEgncQjS8XXT8ddEdpol2BDDctdfDIyuKORCO2SSkLlF3hNwfjY3FL1lO7wPVY1o5lZ3l4aKeagiSff7PSKJmCawhObuxqNHQqBt8PBb/s1600/Roasted+Summer+Vegetable+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_IRUKc34m1Q021i_pYqQdtPtPtM7WKB1dikrtEgncQjS8XXT8ddEdpol2BDDctdfDIyuKORCO2SSkLlF3hNwfjY3FL1lO7wPVY1o5lZ3l4aKeagiSff7PSKJmCawhObuxqNHQqBt8PBb/s1600/Roasted+Summer+Vegetable+Soup.jpg" height="285" width="400" /></a></div>
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<br />
I know soup isn't the likeliest candidate for a meal during the summer. And perhaps less so when you need to use the oven for this recipe. But this is still worth it. Roasting vegetables gives so much great flavor and this soup is full of them. This is one of my new favorite soups. I was licking my bowl clean afterwards (no shame). There's a little work involved but it's not hard - chop up the veggies, cook them in the oven and then blend them with some broth. It makes a very thick, delicious, and healthy soup. Adding some good bread and a salad on the side is my favorite way to serve this!<br />
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Instead of roasting, I imagine the vegetables could also be grilled (I would cut the vegetables in larger chunks if you do that), which would save you from heating your house. Next time I might try that -- and maybe even be in charge of the grill myself!<br />
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As I was typing this blog post, I had to immediately add this soup back on our menu plan because it's just so good!<br />
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<b>Roasted Summer Vegetable Soup</b><br />
Taken from: <a href="http://blog.kitchenaid.com/roasted-summer-vegetable-soup-recipe/#disqus_thread">Kitchenaid </a>(via <a href="http://www.girlvsdough.com/">Girl vs. Dough</a>)<br />
Serves 4<br />
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<ul>
<li><span style="background-color: white;">4 carrots, peeled, halved and cut into 2-inch pieces</span></li>
<li><span style="background-color: white;">4 vine-ripened tomatoes, quartered and seeded (I didn't have on hand so I added a 14-oz can of diced tomatoes at the end instead)</span></li>
<li><span style="background-color: white;">2 medium zucchini, halved and cut into 1-inch pieces</span></li>
<li><span style="background-color: white;">1 red bell pepper, seeded and sliced</span></li>
<li><span style="background-color: white;">1/2 yellow or white onion, sliced</span></li>
<li><span style="background-color: white;">1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme</span></li>
<li><span style="background-color: white;">3 cloves garlic, peeled</span></li>
<li><span style="background-color: white;">Salt and pepper, to taste</span></li>
<li><span style="background-color: white;">2 tablespoons olive oil</span></li>
<li><span style="background-color: white;">2 - 2 1/2 cups vegetable or chicken broth</span></li>
<li><span style="background-color: white;">1/2 teaspoon smoked paprika (I forgot to add this)</span></li>
<li><span style="background-color: white;">handful of fresh basil, chopped (optional but recommended)</span></li>
<li><span style="background-color: white;">Optional: Sour cream, Greek yogurt crème fraiche, for serving (I omitted)</span></li>
</ul>
<ol>
<li><span style="line-height: 14px;">Heat the oven to 425°F. </span></li>
<li><span style="line-height: 14px;">Place the prepared vegetables, thyme leaves or dried thyme, garlic and salt and pepper to taste in a single layer on the prepared baking sheet. Drizzle with the olive oil and lightly toss. (I used canned diced tomatoes and I did not include them in the roasting.)</span></li>
<li><span style="line-height: 14px;">Bake the vegetables 40-50 minutes, stirring once halfway through until roasted, tender and caramelized.</span></li>
<li><span style="line-height: 14px;">Transfer the vegetables, garlic and thyme to a blender (this is where I added the diced tomatoes.) You could also use a hand blender as well. Add the vegetable or chicken broth, smoked paprika, chopped basil, and more salt and pepper to taste. Blend until smooth. You could add more broth if you want it a little thinner.</span></li>
<li><span style="line-height: 14px;">Pour the soup into a large saucepan over medium heat. Stir until heated through.</span></li>
<li><span style="line-height: 14px;">Serve in bowls. If using, top with a dollop of sour cream, Greek yogurt or crème fraiche.</span></li>
</ol>
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</span>Annehttp://www.blogger.com/profile/05729916873294773240noreply@blogger.com0