tag:blogger.com,1999:blog-58622282555185678872024-03-05T10:48:46.381-05:00Redhead in the KitchenMusings on the adventures and misadventures of Melody Ann Link in her kitchen, with other random content and suprises.Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-5862228255518567887.post-40261976053188456272013-09-26T09:27:00.000-04:002013-09-26T09:56:37.262-04:00Banana Nut Granola Like A Warm HugY'all. Does it get better than banana nut bread? Unless your answer was cheese, then no, it doesn't. I remember one afternoon when my mother was having one of those Amelia Bedelia moments and baked this amazing smelling banana bread. With salt. All salt instead of sugar. My sister and I, still grimy and sweaty right off the school bus walked into the house and went straight for a huge slice with a pat of butter and glass of milk. We both took a huge bite and simultaneously gagged for several minutes. We then spent the next 6 hours laughing, and it didn't end up being such a bad afternoon after all. Here is where banana bread grows up, starts paying taxes and tries to be a respectable and functioning adult.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJU2d0wzU6j0v8YZIl9W7CT0KuDLBMcDpwR-0MjNEsRiaZe_GvjEZ5aINdMmrkh4fqoqrWHwlSNahIR8OLAkCNzPO85_aJEf94HR9ZliyYqa4kKIP4lAId3nkwOOjoFt8sMt5OaAQ-8elB/s1600/image_4.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJU2d0wzU6j0v8YZIl9W7CT0KuDLBMcDpwR-0MjNEsRiaZe_GvjEZ5aINdMmrkh4fqoqrWHwlSNahIR8OLAkCNzPO85_aJEf94HR9ZliyYqa4kKIP4lAId3nkwOOjoFt8sMt5OaAQ-8elB/s640/image_4.jpeg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Responsible yet worthy of craving by the fistful.</td></tr>
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Inspiration for this concoction comes thanks to Pinterest and <a href="http://www.shutterbean.com/2013/banana-walnut-granola/">Tracy at Shutterbean.</a> And the almost rotten bananas in my freezer. Don't judge. Like my seasonal pot holders and dish rag? Dollar General, y'all. Let's talk ingredients. <br />
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<span style="font-size: large;"><b><u>Ingredients</u></b></span></div>
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5 cups rolled oats (not quick cooking or instant)</div>
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1 cup pecan halves</div>
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2/3 cup Craisins </div>
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1/2 cup shelled raw hemp hearts</div>
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1/4 cup Sugar in the Raw </div>
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1 tsp ground cinnamon</div>
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1/2 tsp ground nutmeg</div>
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1 tsp sea salt</div>
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2 very ripe bananas</div>
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1/3 cup maple syrup<br />
1 tsp vanilla extract</div>
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1/4 cup coconut oil, warmed in a bath of warm water so it's in liquid state</div>
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Additional sea salt to taste</div>
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<span style="font-size: large;"><b><u>Method</u></b></span></div>
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Preheat oven to 350 degrees and line a baking sheet with parchment paper. Let's begin by mixing all our dry ingredients, shall we? That would be the oats, nuts, Craisins, hemp hearts, sugar, cinnamon, nutmeg and sea salt. Do this in a huge bowl. I had a bag of Craisins in the house thanks to my sweet and beautiful soon-to-be-sister-in-law, but if you have dried cherries, they would be totally on point here. Set aside dry ingredients.<br />
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Mash bananas with a fork and combine with maple syrup, coconut oil and vanilla extract. It should look pretty nasty. Not to worry.<br />
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Combine the wet with the dry. Put in some good work and a little elbow grease here. You want those dry ingredients to get all that moisture and flavor as evenly as possible. Fair is fair.<br />
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Dump that stirred up goodness onto a baking sheet lined with parchment paper. Spread into an even layer with your spatula or with your hands, if that's your thing. Bake 30 minutes, stirring every 10 minutes until golden brown. It will get crispier as it cools, but if you're like me and like your granola extra crisp and toasty, feel free to leave it in the oven for a little while as the oven cools. Just make sure to check on it periodically and give it a shake or stir. I sprinkled mine with a little extra sea salt while it was cooling because I like my granola that way and it makes those unsalted pecans feel a little more at home.<br />
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<tr><td class="tr-caption" style="text-align: center;">Can you spot the gremlin?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Gremlins live for granola.</td></tr>
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Once the granola has completely cooled, store it in a sealed container. If I were you, I'd leave it on my counter and allow myself to feel at least a little smug. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCoCnWnE0hmd-pNums4AaZBAKFrU5OftgZ7LZKV4Bb_lvIhSoLYT4C1zQhC0Ife2O3LNVCdRSFJNYbM5VFNWQa3Hu-X6AO1JalJIY1hl8rrkHGt4gYpJvBcXj-6rWyabRR0HXliEAka6Bo/s1600/jars.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCoCnWnE0hmd-pNums4AaZBAKFrU5OftgZ7LZKV4Bb_lvIhSoLYT4C1zQhC0Ife2O3LNVCdRSFJNYbM5VFNWQa3Hu-X6AO1JalJIY1hl8rrkHGt4gYpJvBcXj-6rWyabRR0HXliEAka6Bo/s400/jars.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This should keep at room temperature for at least a couple weeks.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Breakfast this morning. Best served with a drizzle of maple syrup and a satisfied smirk.</td></tr>
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<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com0tag:blogger.com,1999:blog-5862228255518567887.post-15074273267993407422013-09-19T10:41:00.000-04:002013-09-19T11:08:43.523-04:00Butternut Squash Quinoa PilafOh, hey. It's been awhile! Here's the two second recap since we last talked.<br />
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I'm getting married next month! To this guy:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEjcoOcBEuweuKRHzIawAcjmkcUyPtu3O4oODo4IVlPTG6RMAaGl1mN7kM2JZlYs45rQIGxTxAVlVbouopv-nJJDCK7lWipk8RbZeG6QhJ3hMxifLJRedO6dOraN3dyBRCh6hR3P5-AGC/s1600/announcement.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEjcoOcBEuweuKRHzIawAcjmkcUyPtu3O4oODo4IVlPTG6RMAaGl1mN7kM2JZlYs45rQIGxTxAVlVbouopv-nJJDCK7lWipk8RbZeG6QhJ3hMxifLJRedO6dOraN3dyBRCh6hR3P5-AGC/s400/announcement.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yeah, I'm pretty psyched.<br />
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It's autumn! My favorite time of year in general, as well as my favorite time of year to cook. Delicious and hearty stuff that is full of comfort and joy. Last night I made these <a href="http://www.pinterest.com/pin/10555380350104418/">crazy cheesy and creamy enchiladas</a> I saw on Pinterest. They looked exactly like the pin and I ate like 4 pounds of it.<br />
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But then I came to my senses tonight and remembered I am indeed getting married next month. While the enchiladas totally hit the spot, if I continue to cook and eat items like that in the coming weeks, I'm gonna need a wheelbarrow to push in front of me as I walk down the aisle hauling all my double chins. So I did what any self respecting Pinterest fanatic would do and made quinoa. That's what all those skinny broads are eating, so maybe that'll help. I had a small butternut squash that had been sitting on my counter so long it was bound to become a science experiment if I waited another week to cook it. So therein lies the inspirational ingredient for this dish.<br />
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I decided drinking a pumpkin ale was fitting as I scooped out the seeds with a spoon. Gosh, that was gratifying and festive.<br />
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<tr><td class="tr-caption" style="text-align: center;">Butter toasted almonds are everything. Dad taught me this.</td></tr>
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<span style="font-size: large;">Get festive! </span><span style="font-size: small;">If you're not sure how to start getting festive, grab a pumpkin ale and give the recipe below a go. </span><br />
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<strong><u><span style="font-size: large;">Ingredients</span></u></strong><br />
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<strong><u>Quinoa</u></strong><br />
1 cup quinoa, rinsed<br />
1 Tbsp butter or coconut oil<br />
2 cups chicken or vegetable stock<br />
1 tsp garlic powder<br />
1/2 tsp sea salt<br />
1 tsp curry powder<br />
1/4 c. golden raisins<br />
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<strong><u>Other Components</u></strong><br />
1 small butternut squash, peeled and diced small<br />
1 small onion, roughly chopped<br />
2 tsp garam masala spice (an Indian spice you can find in any grocery store. It smells amazing.)<br />
1 tsp sea salt<br />
1 Tbsp coconut oil<br />
1 tsp butter<br />
1/3 cup almonds, chopped<br />
2 cups rotisserie chicken meat, chopped (Optional. I had leftovers from the enchiladas.)<br />
Optional crumbled feta cheese & mixed greens for serving<br />
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Preheat your oven to 420 degrees. Put your diced squash and onions into a gallon baggie with the sea salt, garam masala (don't be scurred), and coconut oil. If your coconut oil is solid, let it sit in some warm water until it becomes liquid. Give the bag a good shake. Dump your mixture onto a cookie sheet that has been sprayed with nonstick something or has been lined with parchment, your best friend. Spread it out evenly and let it roast in the oven for 15 minutes. Give it a good stir and get some of those ingredients flipped around. Put it back in the oven for another 15 minutes until it is soft, sweet and has some caramelized pieces. Set aside.<br />
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Rinsing quinoa bites. I guess it's not that hard, I just always feel like it's a hassle. But we don't want it to be bitter, so just do it. Put your pain-in-the-rear quinoa into a large saucepan or heavy bottomed pot on medium heat with the butter or coconut oil. Stir it around until the rinse water evaporates and it starts to smell a little nutty and toasty. Pour in your stock, and seasonings and bring to a boil. Just as it comes to a boil, put in your raisins (dried cranberries or cherries would be totally delicious too) and put a lid on it. Turn it down to the lowest heat and let it simmer 15 minutes. After 15 minutes, take it off the heat and let it sit another 5.<br />
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While your quinoa is sitting, roast your almonds. Melt 1 tsp of butter on medium high heat and keep stirring around your almonds in the butter until they are browned and your house smells amazing. Try not to eat them all. Give them a good chop.<br />
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Take the lid of your quinoa and fluff it with your fork. Add in your roasted squash & onions, as well as your toasted almonds and chicken if you're using it. Try to fold it in so you don't break up all the tender squash. I served it over a bed of greens with feta cheese. You could serve it over salad, eat it alone or put it in a <a href="http://redheadedkitchen.blogspot.com/2011/10/asian-crunchberries.html">collard leaf</a> to make one hell of a lunch. Look at you, festive and fancy. Eat up.<br />
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<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com2tag:blogger.com,1999:blog-5862228255518567887.post-41471029794430160042012-01-10T10:53:00.001-05:002012-01-10T10:55:15.531-05:00Toble-ly Delicious Oatmeal CookiesSometimes I feel like I might be a heartless beast of a girl.<br />
Let me give you an example. I have an intense love affair with the combination of oats and chocolate. Oatmeal chocolate chip cookies are like love in its most pure and patty form. But they need to be a certain way, you know? Adding nuts is a good thing, but when you venture outside the tree nut or peanut butter category, you've gone too far, my friend. <br />
It's a week before Christmas, and we're at my parents' house celebrating the holidays with my mom's side of the family. Everything is all aglow with Christmas cheer and my relatives are all looking their finest. Mom has this huge spread of appetizers out that include several cookie jars filled with goodies she's so sweetly and thoughtfully made for everyone to share. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiu9G40QMYnDoFkgp2Our-bRAaCDXZyqGK39fZ3pO-K6n-kqMSaIJyyibaAHfQlANPkKGAbxdpBMvuTAE7YfByokT-Ranf5z4EAQKv4rvKkLW9E-Rm730sNmMx2GtbnX0P1onbQ8umOUf/s1600/appetizers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiu9G40QMYnDoFkgp2Our-bRAaCDXZyqGK39fZ3pO-K6n-kqMSaIJyyibaAHfQlANPkKGAbxdpBMvuTAE7YfByokT-Ranf5z4EAQKv4rvKkLW9E-Rm730sNmMx2GtbnX0P1onbQ8umOUf/s640/appetizers.JPG" width="640" /></a></div>
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Wait! Mom! How could you not tell me you made my favorite cookie! Cousin Ashley and I were so excited about our discovery of oatmeal chocolate chip cookies on the table we couldn't wait to get our grubby little hands on them. <br />
Chomp! Chomp... Chomp......<br />
"Is there cinnamon in here?"<br />
"Yes, do you like it?" Mom asks with a sweet and loving smile on her face.<br />
I wrinkle my nose at the thought of cinnamon being introduced to what otherwise is the perfect combination. Mom stares at me as I (without an instant of hesitation) chunk the cookie from quite a distance and with a good degree of force into the nearby trashcan and reluctantly chew the soggy gob in my mouth. Ashley and Mom stare at me in shock that I would act like such an evil spoiled brat on Christmas, and right in front of the person who made the cookie, no less. What can I say, I am picky about my oatmeal chocolate chip cookies.<br />
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Thankfully, despite my ogre-like qualities, Santa did not bring me coal at Christmas. I got some great stuff, and some legit chocolate. We're talking Toblerone. That heavenly bar filled with nuances of honey, almonds and nougat. Milk chocolate at its finest, in my opinion. Unfortunately, perhaps my troll-ish behavior was just a warning sign that all those calories I packed on over the holidays were quiet literally making me troll-shaped. Time to dispense with the Toblerones in the best way possible. Time to make some cookies. <span style="font-size: xx-small;">Without cinnamon.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Ignore the coffee ring and dot of hot sauce under the cutting board. I wanted cookies RIGHT AFTER breakfast, okay? It's oatmeal. That's healthy, right? Check out that Global Cook's Knife Jeremy got me for Christmas. Yeah, baby.</td></tr>
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<span style="font-size: large;"><u>Toblerone Chip Oatmeal Cookies</u></span><br />
<u><a href="http://www.joythebaker.com/blog/2011/12/oatmeal-walnut-cocoa-nib-cookies/">Inspired by Joy the Baker's Oatmeal Walnut Cocoa Nib Cookies</a></u><br />
Makes about 2 dozen large cookies<br />
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2 sticks salted butter, softened<br />
1 cup granulated sugar<br />
1 scant cup Sugar in the Raw<br />
1/8 c blackstrap molasses<br />
2 large eggs<br />
2 tsp vanilla extract<br />
2 c all-purpose flour<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1/2 teaspoon kosher or sea salt<br />
2 1/2 c old fashioned oats<br />
1 c. coarsely chopped toasted almonds<br />
1/2 c semi sweet mini-morsels<br />
1 cup chopped Toblerone bars (2 full size candy bars)<br />
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Preheat oven to 350 and line two baking sheets with parchment paper, or grease the baking sheets if you don't wish to use parchment. Use a mixer to whip butter, sugar and molasses together until fluffy. Add the eggs one at a time, blending well after each addition. Add vanilla. While that's working itself into a fluffy frenzy, find a medium bowl. Combine the flour, baking powder, baking soda and salt. Add this flour mixture all at once to the butter mixture and keep mixing until it's just combined. Stir in the oats, chocolate chips, toblerone that you haven't stuffed in your face yet, and almonds. Keep mixing until <strike>your arm falls off</strike> everything is well combined. If you have a melon baller (The toughest tool in the drawer that gets the most dough) or a small ice cream scoop, you can use this to measure out identical little cookie blobs to go on your cookie sheets. Make sure your blobs don't touch and try to get them the same size. I used a tablespoon to make rounded balls about the same size. Bake for 15 to 20 minutes, or until cookies are light brown on top. Let cool 5 minutes before transferring to cool on wire racks or just on the counter on parchment if you aren't lucky enough to have some spiffy wire racks. That's how mellon baller and I roll.<br />
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Want to make new friends?! Make ice cream sandwiches out of these cookies with chocolate, vanilla, and butter almond ice cream. Scoop the ice cream after it has softened a bit and pop the assembled sandwiches in the freezer to firm up before transporting. These cookies are just the right amount of sweet, salty, crunchy and chewy. The Sugar in the Raw gives them and interesting little crunch, but if you prefer to swap the raw sugar and molasses for 1 cup packed brown sugar, that will totally work too.<br />
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</script><br />Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com4tag:blogger.com,1999:blog-5862228255518567887.post-27418305923423283632011-12-31T12:24:00.000-05:002011-12-31T18:11:30.782-05:00This Goat Cheese and Raspberry Stuffed Chicken Breast Wrapped in Proscuitto is NOT Playing Around.<div class="separator" style="clear: both; text-align: left;">
When I woke up yesterday morning, I knew this was destined to become my dinner. That rarely happens to me. Often, I come home from work, boil some noodles and eat them with bottled pasta sauce and canned parmesan. True story. </div>
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But not this time.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7lMvxFIjGIM84UWdFa-IKxfZZjpeBCsI7-w0eAyBiiXUrWY-Cdv2SzpTKKqJddvDeHWvzxXJzUlWH2LjZaBMN1HCKAWFD-J8zk-0NeAZJASfuBYXP0Psx4v3LjoaLExKcfG9WipIekmq/s1600/photo-43.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7lMvxFIjGIM84UWdFa-IKxfZZjpeBCsI7-w0eAyBiiXUrWY-Cdv2SzpTKKqJddvDeHWvzxXJzUlWH2LjZaBMN1HCKAWFD-J8zk-0NeAZJASfuBYXP0Psx4v3LjoaLExKcfG9WipIekmq/s640/photo-43.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Do you spy Sampson's butt? </td></tr>
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My good friend Jonna knows how much I enjoy cooking and got me an awesome spoon rest for Christmas as well as this Pampered Chef Raspberry Habanero Sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPi6wbNX4wn3sYveC3ZG2seOYbt7l6sfzI1ss7TA8PHkrolQcHMvudIiwIPAzjCWEAMp5BvajmQfLWJD7HEj_-G6AyZHTm7ETRTS25-yVOMt9ifhO7W_JhNTft7ltk4_2CSMOEVaMpPxq/s1600/photo-48.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPi6wbNX4wn3sYveC3ZG2seOYbt7l6sfzI1ss7TA8PHkrolQcHMvudIiwIPAzjCWEAMp5BvajmQfLWJD7HEj_-G6AyZHTm7ETRTS25-yVOMt9ifhO7W_JhNTft7ltk4_2CSMOEVaMpPxq/s640/photo-48.JPG" width="640" /></a></div>
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The sauce was the inspiration for this dish. I typically don't keep sauces around, so it was fun to dream up how to best use this one. <br />
*If you don't have a sauce like this around, you could make something just as perfect for this dish by combining one small jar of seedless raspberry preserves with two tablespoons (or less depending on how hot you want it) chipotle in adobo sauce. Perfectly sweet, smoky and spicy. The goat cheese is a great foil for the heat and makes everything all perfectly balanced and yum.<br />
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This dish is so simple, yet really elegant. It reminds me of a grown up version of one of my favorite eats Mom and Dad used to make when I was growing up: cream cheese and chive stuffed chicken breast wrapped in bacon. You can use the same method I'll outline below and switch up the ingredients to try this gem as well. This is like the grown up version of my classic favorite.<br />
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<span class="Apple-style-span" style="font-size: large;"><u>Raspberry and Goat Cheese Stuffed Chicken with Prosciutto</u></span><br />
3 or 4 medium chicken boneless, skinless chicken breasts<br />
4 oz. plain soft goat cheese (chevre)<br />
1/3 cup spicy raspberry sauce (see note above)<br />
4 thin strips prosciutto<br />
Salt and fresh ground black pepper to taste<br />
Toothpicks (for securing bundles)<br />
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Preheat oven to 350 degrees. Take a chicken breast and pound it out till it is an even thickness and thin enough to wrap completely around the filling you will put inside. I used my empty coconut oil jar because I'm a professional.<br />
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<tr><td class="tr-caption" style="text-align: center;">Note the smashed pieces of raw chicken on the side of the jar. Keepin' it real.</td></tr>
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Divide your goat cheese into thirds or quarters, depending on how many chicken breasts you have. I had three, so I did thirds. Put one third of the cheese in the center of the pounded chicken breast. Spoon a third (or quarter) of the sauce over the goat cheese.<br />
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Wrap the chicken around the fillings and secure it together by piercing the two ends of the meat together with a toothpick. You might be able to skip this step if it sticks together with little effort. Be careful to remove the toothpicks after cooking so you don't impale the roof of you mouth and treat yourself to an emergency room visit. Thanks.<br />
Repeat the pounding, filling and sealing process with all your chicken breasts. Wrap a sweet li'l blanket of prosciutto around each stuffed breast before placing them in a casserole dish. If you want to use two pieces of prosciutto per chicken breast, congratulate yourself on having a beautiful mind. Season with salt and pepper to taste. I like a lot of pepper.<br />
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Place the stuffed and wrapped breasts in the oven for 20 minutes. Flip. Cook 20 more minutes on the other side until proscuitto is lightly browned and juices run clear. This dish makes it's own gravy, kind of like Gravy Train Dog Food, but better, and totally meant for human consumption. Eating it with rice to sop up the juices is a great idea. In fact, it's the law. I made a wild rice pilaf.<br />
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<span class="Apple-style-span" style="font-size: large;"><u>Wild Rice Pilaf</u></span><br />
1/2 cup brown rice<br />
1/2 cup wild rice<br />
2 cups vegetable stock<br />
1 Tbsp butter<br />
1/2 yellow onion, diced<br />
1 Tbsp garlic seasoning<br />
Handful chopped parsely<br />
1/4 bottle pilsner beer<br />
2 tsp olive oil<br />
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Bring the rices, stock and butter to a boil. Reduce to a simmer and cover. Leave it alone for 50 minutes. While that is working, saute your diced onion in the olive oil until translucent. Add onion, garlic seasoning and beer to your rice during the last ten minutes or so of cooking. Stir in parsley when ready to serve.<br />
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When your chicken is done, serve a piece over your rice and spoon some of that crazy good gravy over both the rice and chicken. You worked hard on dinner. I give you permission to use bagged salad. I sure did.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com3tag:blogger.com,1999:blog-5862228255518567887.post-35285683236331754622011-12-29T11:24:00.002-05:002011-12-29T11:31:31.996-05:00Easy Southwest CasseroleOh, Christmas? Yeah, about that... I'm over it. I was absolutely sick the whole time. From Christmas Eve Eve straight up through my stuffed up face this morning. While I absolutely adored spending time with family and friends, I am ready for a new year. <br />
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Yesterday was a weird day. Second day back at work, the least sick I had been in several days, it started off fine. Lunchtime. Enter moodiness, indecision and a strong craving for Mexican food. I got in my car for my lunch break and began aimlessly driving around town until I landed very close to my house at one of the best Mexican places around: La Vaquita II. I ate this:</div>
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<span style="font-size: large;">All of it. </span>Enchiladas Poblanas en Mole- one chicken, one cheese, and some raw onions to foul my breath up for the rest of the day. It was amazeballs. Picture this moment: stuffy nosed loner redhead sitting with her back to the rest of the happily chatting Spanish speakers eating in the restaurant, scarfing down a full plate while the fluorescent bulbs highlight my loner status as I stuff my face in front of the huge storefront window. Sexy.</div>
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The thing about Mexican food, is I can never get enough. Ever. So naturally, it's what's for dinner. Casserole is what happens when I think I don't have any groceries and I want to get rid of random leftovers. It's also so easy that I barely had to pay dinner any attention so I could <strike>watch copious amounts of Deadliest Catch</strike> get some cleaning done. You can vary the ingredients with whatever you have in your fridge. Salsa was on sale for $0.74 last time I went to the grocery store, so this made for a super cheap meal. If you have a few more ingredients a a couple more minutes, you can make <a href="http://redheadedkitchen.blogspot.com/2010/02/casserole-comfort-with-kick.html">this casserole</a> that has a little more kick. I am posting the recipe exactly as I made it, but please use whatever you have and don't make a special trip for these ingredients. For crying out loud, I topped a casserole containing pork with vegan "cheese". Totally delicious.</div>
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<span style="font-size: large;"><u>Easy Southwest Casserole</u></span></div>
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1 cup jasmine rice</div>
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2 cups water</div>
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generous pinch kosher salt</div>
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1 1/2 small jars medium salsa (you can sub canned tomatoes with green chilies in a pinch)</div>
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1/2 pound grilled pork tenderloin (or cooked meat of your choice/omit meat to make vegan)</div>
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1 can black beans, drained</div>
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3 good glugs Mexican hot sauce (I use Valentina or Cholula)</div>
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1 Tbsp garlic seasoning</div>
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1 cup vegan "cheese shreds" (or organic cheese)</div>
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Fat free greek yogurt and cilantro for serving</div>
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Preheat oven to 350. Cook rice: Bring rice and water to a boil. Add salt, reduce heat to low, and cover for 15 minutes. </div>
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Dump one whole jar of salsa in with the rice. Dump in can of beans. Dice up your meat. Dump it. Stir.</div>
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Season to taste with garlic seasoning and fresh ground pepper if desired. Glug in some hot sauce. Glug, glug. Isn't that such a satisfying sound? Mmm hmm.</div>
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Spread your mixture in an even layer into a casserole dish. Sprinkle "cheese" shreds over the top evenly. If you have tortilla chips, by all means crush them over the top of the cheese. Dollop your remaining salsa over the whole mess and pop it in the oven uncovered for 30 minutes, or until the cheese is bubbly and the casserole is heated through. Serve topped with fat free greek yogurt (or sour cream) and torn fresh cilantro. Go back for seconds.</div>
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<span style="font-size: large;">Best when enjoyed in the company of someone you love and not under fluorescent lighting.</span></div>
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<u>Ideas for variations- add or substitute the following:</u></div>
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Chorizo</div>
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Chopped grilled chicken</div>
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Tortilla chips</div>
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Pinto beans</div>
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canned black olives</div>
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canned or fresh jalapenos</div>
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Veg-all or mixture of frozen veggies/veggies in danger of dying an ugly death in your fridge</div>
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Chives or green onions</div>
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Salsa Verde</div>
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That said, you should make these cookies. You should make them on a night when you don't have a lot else going on, because they are going to take some time and you are going to make quite the mess, my little cookie queen (or king).<br />
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You should also be aware that when these cookies are implemented as a bargaining tool in a cookie exchange, they are both a blessing and a curse.<br />
Blessing: You get mad compliments.<br />
Curse: You don't want to give them away. Blast, that buttery, maple goodness is so sneaky like that.<br />
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I found this recipe over at <a href="http://smittenkitchen.com/2011/12/nutmeg-maple-butter-cookies/">Smitten Kitchen</a>. This woman is the heat, no lie. She has performed a great miracle and has achieved a lofty goal. A goal that I aspire to. This snazzy lady makes her living by literally rolling out of bed, cooking whatever she feels like at that particular juncture in time and blogging about it. And she's worked hard to get there. Rock on, Deb. Live the dream.<br />
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<span style="font-size: large;"><u>Maple Nutmeg Butter Cookies</u></span><br />
Ever-so-lightly adapted from <a href="http://smittenkitchen.com/2011/12/nutmeg-maple-butter-cookies/">Smitten Kitchen</a>.<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;">1 cup (2 sticks) salted butter, at room temperature (I used Plugra)</span><br style="background-color: white; color: #222222; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;" /><span style="background-color: white; color: #222222; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;">1 cup (200 grams) granulated sugar</span><br style="background-color: white; color: #222222; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;" /><span style="background-color: white; color: #222222; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;">1/2 cup maple syrup (Grade B makes for an explosion of maple flavor, but use Grade A in a pinch)</span><br style="background-color: white; color: #222222; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;" /><span style="background-color: white; color: #222222; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;">1 large egg yolk</span><br style="background-color: white; color: #222222; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;" /><span style="background-color: white; color: #222222; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;">3 cups all-purpose flour</span><br style="background-color: white; color: #222222; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;" /><span style="background-color: white; color: #222222; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;">1/2 teaspoon freshly grated nutmeg</span><br style="background-color: white; color: #222222; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;" /><span style="background-color: white; color: #222222; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;">1 teaspoon kosher salt</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; font-size: 11px; letter-spacing: 1px; line-height: 14px; text-align: justify;"><br /></span></span><br />
You know what? "They" say you should bake with unsalted butter. I never do, probably never will. I think it tastes more buttery with the salt, thank-you-very-much. Do what you feel.<br />
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Use a stand mixer (if you have one and are obsessed with it like me) to combine butter and sugar with the paddle attachment until fluffy. Add egg yolk. Drizzle in maple syrup. Lick cup measure. What? Sorry. <br />
In a separate bowl, stir together flour, salt and nutmeg. Add flour mixture into butter mixture, just until combined. Divide your crumbly dough into 4 balls, wrap each in plastic wrap, chill in the fridge for at least two hours, or overnight. Don't skip this step even though you're tempted. I have skipped this step a million and a half times, and then I pout about why I can't roll out my dough and make pretty shapes. Cry baby.<br />
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Preheat your oven to 350 and line at least a couple baking sheets with parchment paper. If you use wax paper instead, you'll set your ever-loving house on fire. True story.<br />
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Flour your very clean counter top or kitchen table with a handful of flour. Keep the flour handy so the dough doesn't stick to the table, your hands, or your rolling pin. Yes, you're going to need a rolling pin. Don't have one? Use an empty wine bottle, you lush. Take one of your four doughballs out of the fridge. Unwrap. Plop in flour. Beat the living daylights out of it with your rolling pin until it sweetly submits. Roll out your dough about 1/8 inch thick and cut fun little shapes out. If you don't have cookie cutters <strike>you are a terribly boring person</strike>, you can use the mouth of a jar to cut perfect little circles. Cut cookies go on the parchment and into the oven for 8 minutes. For smaller cookies, watch them and maybe take them out at 7 minutes, depending on how browned you want your cookies. Ball up your dough scraps and wrap them and refrigerate them for after you have used up your initial dough balls. When your cookies are done, remove the batch from the oven and slide the whole sheet of parchment and cookies off the pan so your pan can cool and be reused for another batch. If you have cooling racks, use them now. If you are like me and you don't have cooling racks, ask for some for Christmas.<br />
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Confession time. I got so sick of all that leftover dough (that I had already worked and thus was more pliable than I wanted) I threw out at least a handful of it at the end. By the Beard of Zeus, I already had like 5 dozen cookies! Remember, there's no judgement here. I won't tell the baking police, I promise. Take that last batch out of the oven, clean your flour coated kitchen filled with destruction and cookies, and go have a glass of eggnog with a cookie. You deserve it.<br />
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<span style="text-align: -webkit-auto;">And how did that cookie exchange go? I think I came out on top with some pretty good loot (and some of my leftover maple cookies I secretly hoarded).</span></div>
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</div>Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com5tag:blogger.com,1999:blog-5862228255518567887.post-6660970571712664872011-12-20T09:24:00.001-05:002011-12-20T09:25:39.020-05:00Homemade Blue Cheese Dressing: A Tale of Love and FunkI like to eat fowl smelling things. So sue me.<br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Tempt me</span> with some anchovies, oh yesss. <span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Woo me</span> with your deviled eggs and I'm yours. <span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Tease me</span> with your Gorgonzola, Roquefort and Cambembert, and I'm at your mercy. <br />
When it comes to stinky, indulgent delight, it's hard to beat homemade blue cheese dressing. My dad started this new-ish tradition for our Christmas gathering on my mom's side. Instead of turkey, ham or more traditional holiday fare, we go for the gusto with some variation of grilled beef (standing rib roast this year), shrimp, and salad with homemade blue cheese dressing. I look forward to all of it every year, but especially that blue cheese. Let's make it a tradition for you too. <br />
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<span style="font-size: large;"><u>Homemade Blue Cheese Dressing</u></span><br />
1 medium wedge danish blue cheese<br />
1 cup mayonnaise (I use Dukes because I'm Southern through and through)<br />
1 1/2 cup fat free greek yogurt (so we can have some dessert too)<br />
2 tsp Worcestershire sauce<br />
1 Tbsp Rice Wine Vinegar<br />
1 good dashes hot sauce<br />
1 scant Tbsp mustard (I used horseradish dijon, don't use yellow mustard)<br />
1.5 tsp <a href="http://redheadedkitchen.blogspot.com/2011/12/meaty-minestrone-with-beet-greens-itll.html">garlic seasoning</a><br />
Juice of 1 lemon half<br />
1/2 tsp fresh ground black pepper<br />
Kosher salt to taste<br />
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In a large bowl, combine mayo with yogurt. Crumble in your blue cheese, slicing it if you need to in order to make crumbling easier. Use a spoon to stir in the cheese and break it up into smaller pieces. We're going for big chunks and small crumbles for flavor and texture. Stir in the rest of the ingredients and adjust seasonings to taste. If you want to add a dash of cayenne, we could totally be best friends. Let this sit in the fridge for at least four hours, but preferably overnight so the flavors can get to know one another. You did it! Congrats!<br />
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This dressing makes the simplest of salads amazing and satisfying. Thanks, fat. I love how you do that. Now that I ate that for lunch, don't you think it's okay if I eat like four of the Maple Nutmeg Butter Cookies I am making for tomorrow's cookie exchange? Too late, I already did. <br />
More on that story... after the break.<br />
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</script><br />Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com2tag:blogger.com,1999:blog-5862228255518567887.post-8430742574040915362011-12-19T10:43:00.001-05:002011-12-19T10:45:30.322-05:00Eggnog Tiramisu and Sunday in Pictures<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7xVZPfdnBP8drbcbphoXr7ZdfUMPGbCpw0wQu68lXC5f54pyssdw7VYrCLkMCtKywsWzvpZ6XDqpXmXuim2s82L-ZlmVDTkwPGnVa3j5SyScmBWKK6aMvF_Z6_0SG3nxMsNM2aliVvsN/s1600/eggnog+tiramisu.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7xVZPfdnBP8drbcbphoXr7ZdfUMPGbCpw0wQu68lXC5f54pyssdw7VYrCLkMCtKywsWzvpZ6XDqpXmXuim2s82L-ZlmVDTkwPGnVa3j5SyScmBWKK6aMvF_Z6_0SG3nxMsNM2aliVvsN/s640/eggnog+tiramisu.JPG" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggnog Tiramisu loves you.</td></tr>
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I made this for you. Okay, so I really made it for our family Christmas gathering on my mom's side, but I totally thought of you while making it. And the best part- it's so simple to make, yet totally elegant! Eggnog and Tiramisu become their best selves when the two become one. But more on that later. Here's how yesterday looked:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PaCu6T9-g-qgA_qMaOjCTqcGnanRf-PHJKwDKNXEdkk_cGbONmppa6NHshY_iV5YXfJENYk96Q__mxXWj88PEmYBTBm8zqjKNs73ZQjFHzC9YbZmZZjpZ2kLjVx8CzVVGqyNet0lp7Ll/s1600/christmas+tree.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PaCu6T9-g-qgA_qMaOjCTqcGnanRf-PHJKwDKNXEdkk_cGbONmppa6NHshY_iV5YXfJENYk96Q__mxXWj88PEmYBTBm8zqjKNs73ZQjFHzC9YbZmZZjpZ2kLjVx8CzVVGqyNet0lp7Ll/s640/christmas+tree.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Family coziness</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqCKlBQkvNQ1fc2aJ6cYTbpYZ3GuXt9gu4u-CsegpVeSiGpCZgN5YRylSSLlm1Rj4Hot6IqTNl9FdMcGgIA3rAD-L1PEFf5dGZRxoSgnO7Z7nvUITJNfKeMogv5xIflXqu30b6smIE8DW/s1600/appetizers.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqCKlBQkvNQ1fc2aJ6cYTbpYZ3GuXt9gu4u-CsegpVeSiGpCZgN5YRylSSLlm1Rj4Hot6IqTNl9FdMcGgIA3rAD-L1PEFf5dGZRxoSgnO7Z7nvUITJNfKeMogv5xIflXqu30b6smIE8DW/s640/appetizers.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We obviously know how to tear into some delicious appetizers. Mmm. Shrimp.</td></tr>
</tbody></table>
Ian made his signature mashed potatoes with goat cheese and rosemary, which were stunning. Watch him work.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFZ3EhqI_7dDhvppPpfmlHpAIcbcnur8DwljTyzKYv3sx5QcEsghLDcqaZCNfTWLznwODcA048Bf2J0RC0fhdT_0QQ96QEAZKHxmRltf3KXoQ3unzPkBhSdTsWizc1sRqHwL0I_lZkf7r/s1600/mashed+potatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFZ3EhqI_7dDhvppPpfmlHpAIcbcnur8DwljTyzKYv3sx5QcEsghLDcqaZCNfTWLznwODcA048Bf2J0RC0fhdT_0QQ96QEAZKHxmRltf3KXoQ3unzPkBhSdTsWizc1sRqHwL0I_lZkf7r/s640/mashed+potatoes.JPG" width="640" /></a></div>
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Dad was the star of the show with his succulent (ew! I can't believe I just used that word) standing rib roast grilled masterfully on his Weber Kettle Grill.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiaOH_AzSr_EX7Q14ET3gGBheu1ltw6h8vvBCZT3kOPLrySx7Xhks2dv2ST5deq0j1XvK2JxhRpDH_lmeFfxUnOQA34pHuY3bEfTFeEW8T7r295psykziD6HUsoWK5ZILswL_VMnmu9_sA/s1600/whole+roast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiaOH_AzSr_EX7Q14ET3gGBheu1ltw6h8vvBCZT3kOPLrySx7Xhks2dv2ST5deq0j1XvK2JxhRpDH_lmeFfxUnOQA34pHuY3bEfTFeEW8T7r295psykziD6HUsoWK5ZILswL_VMnmu9_sA/s640/whole+roast.JPG" width="640" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Juicy Vittles<br />
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<tr><td class="tr-caption" style="text-align: center;">Fire pit for keeping roasty toasty while sipping a hot toddy.</td></tr>
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Today's hot toddy of choice was spiced cider with black spiced rum. Speaking of rum, you're gonna need some to make this killer dessert.<br />
<br />
<span style="font-size: large;"><u>Eggnog Tiramisu</u></span><br />
<u>Custard</u><br />
3 large eggs, lightly beaten<br />
3 cups organic whole milk<br />
3 Tbsp cornstarch<br />
2 tsp pure vanilla extract<br />
2 tsp freshly grated nutmeg<br />
1/2 cup sugar<br />
2 Tbsp butter<br />
<br />
<u>Espresso Soak</u><br />
1/2 cup black spiced rum (The Kraken is what I used. My favorite!)<br />
3 Tbsp espresso powder<br />
1/4 cup water<br />
1/3 cup sugar<br />
<br />
1 package almond cookies, crushed<br />
1 handful Slivered or chopped almonds (optional)<br />
1 whole angel food cake (you could sub out lady fingers if you so desire)<br />
<br />
<u>Whipped Cream</u><br />
1 pint heavy whipping cream<br />
1/3 cup sugar<br />
1/4 cup frangelico (hazelnut liquor)<br />
1 tsp vanilla<br />
<br />
This looks like a lot of ingredients, but it's actually really simple and all about layering. Promise. Let's start by making pudding from scratch. This is one of the first things I really remember making by myself and being proud of. I was thirteen-ish? My mom had this checkered Better Homes and Gardens Cookbook (your mom probably has one too) and it made pudding from scratch pretty simple business. If you leave the nutmeg out of this eggnog custard, BAM! You have vanilla pudding. Don't buy Jello. I love you too much to let that happen to you ever again.<br />
<span style="font-size: large;">Custard</span><br />
In a heavy bottomed saucepan, combine milk and sugar over medium heat. In a separate small container, stir in a little milk from the pan into the cornstarch until there are no lumps. Pour it all back in the pan. Stir frequently until the milk is "scalded." This means there will be little bubbles all around the edges where the milk touches the pan, and it will smell cooked. In the meantime, crack and lightly beat your eggs in a bowl. Keep at the ready. When your milk is scalded, remove the pan from the heat. Add a few tablespoons of the hot milk mixture in a slow and steady stream into your eggs. Beat continuously while doing this. We're just bringing the eggs up to temperature so they don't curdle when we put them in the milk. After you've incorporated a little of the milk into the eggs, slowly pour a steady stream of the egg mixture into the pan with the milk, mixing continuously to avoid curdling. This is called tempering your eggs. No biggie.<br />
Cook for two to three minutes more over medium heat while stirring. When the mixture has thickened into a loose pudding consistency, remove from the heat. Stir in vanilla and butter until melted it. Glossy, no? Grate in your nutmeg and stir. Set aside. Try not to eat the whole batch. But definitely eat some! You could stop here and have a comforting and delicious dessert to eat alone, or serve company in some fancy glasses with a ginger snap on the side.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dfzIPGvOyCrpCZxoTnug6Q8N9XEQOfIxzYG9uhEVFVBlEuBKRmMFH_JTqOjTrQ3j6b_FXmz1JxCGHNtAPLzftAkBDheIhJ_TmKLHAhZ2HgzgMQIuqGOyYX8C1gHJ-uKccCsFe8HdtgF4/s1600/eggnog+custard.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dfzIPGvOyCrpCZxoTnug6Q8N9XEQOfIxzYG9uhEVFVBlEuBKRmMFH_JTqOjTrQ3j6b_FXmz1JxCGHNtAPLzftAkBDheIhJ_TmKLHAhZ2HgzgMQIuqGOyYX8C1gHJ-uKccCsFe8HdtgF4/s640/eggnog+custard.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggnog Custard</td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Assembly</span><br />
Make your espresso soak first. Combine water, rum (or liquor of your choice), sugar, and espresso powder in a container that is easy to pour stuff out of. Whisk until sugar dissolves. In the serving bowl you'll be using to present your lovely dish (I used a large clear bowl so folks could see my luscious layers), line the bottom of the dish with some chunks of angel food cake. We're talking a layer maybe an inch thick of cake on the bottom. Drizzle half your espresso soak over the cake so it soaks it up. It's okay if it's not even steven. Those juices will sink in and redistribute. Spread half your eggnog custard over the now very brown cake layer. Sprinkle 1/3 of your crushed cookies over custard layer. Repeat: cake, espresso soak, custard, cookies. Time to make the whipped cream. (Most fun step?)<br />
<span style="font-size: large;">Whipped Cream Topping</span><br />
In a cold, clean bowl, use a hand mixer or stand mixer to whip the whole pint of whipping cream into soft peaks. Add your liquor, vanilla, and sugar. Whip to stiff peaks. I like to use my immersion blender with the whisk attachment for making whipped cream. It literally takes seconds and makes me stand in wonder like a five year old how it magically makes whipped cream happen so fast. Taste to make sure it's sweet enough for your liking, but don't make it too terribly sweet. That's part of the elegance of this dessert, is the perfect amount of sweetness complimenting each layer. Spread the whole lot of it over your layered creation. Top with the remaining 1/3 of your crushed cookies, and with your handful of crushed or slivered almonds if you choose to use them. Let this sit overnight or at least for several hours while the flavors marry and the custard soaks and sets the dessert. Scoop or slice and serve. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7xVZPfdnBP8drbcbphoXr7ZdfUMPGbCpw0wQu68lXC5f54pyssdw7VYrCLkMCtKywsWzvpZ6XDqpXmXuim2s82L-ZlmVDTkwPGnVa3j5SyScmBWKK6aMvF_Z6_0SG3nxMsNM2aliVvsN/s1600/eggnog+tiramisu.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7xVZPfdnBP8drbcbphoXr7ZdfUMPGbCpw0wQu68lXC5f54pyssdw7VYrCLkMCtKywsWzvpZ6XDqpXmXuim2s82L-ZlmVDTkwPGnVa3j5SyScmBWKK6aMvF_Z6_0SG3nxMsNM2aliVvsN/s640/eggnog+tiramisu.JPG" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once more, just to tempt you to make this baby</td></tr>
</tbody></table>
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<span style="font-size: large;">About this dessert</span><br />
I have to take a minute to tell you I am super proud of this one. I was inspired by a vegan recipe for Pumpkin Tiramisu and thought the seasonal flavor twist was brilliant. But I wasn't all about combining chocolate with pumpkin for some reason. When I thought about eggnog and espresso playing off one another with crunchy almonds, I had to make it and find out if this crazy combo would work. I can't wait to make it again. Whether you make the custard or go all the way with the Tiramisu, I hope you'll let me know how it turns out. Merry Christmas in your mouth.<br />
<br />
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</script><br />Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com0tag:blogger.com,1999:blog-5862228255518567887.post-28341254947450769612011-12-15T10:04:00.001-05:002011-12-15T10:06:36.222-05:00Meaty Minestrone with Beet Greens: It'll Cure What Ails YeBeen in a funk.<br />
Know what I mean? I mean come hope so slap worn out that you eat Chinese take-out two nights in a row. Not something you want to really pontificate about on your food blog, right? It happens. <br />
<br />
But, HARK! Soup can help bring one out of the funkiest of funks, and it's good for warding off those nasty little snot viruses popping up from here to kingdom come. So I made some, and so should you. <br />
The good news? This soup is so good for you and so easy. The bad news? I scarfed it down so eagerly that I forgot to take a picture. Good thing there are leftovers I can show you later.<br />
<br />
Here's a few good rules for cooking up soups and stirring your brew:<br />
<br />
1. Use your favorite big pot, preferably one that has a heavy bottom.<br />
2. When in doubt, a little booze makes it better.<br />
3. <span class="Apple-style-span" style="font-size: large;">Always, <i>always </i>use a wooden spoon</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3-JhuZcJ26dNEFP2cFzzFLfYGcaZLd4XCOoY5XKm9-ve2y9U10ZkdC_waBkRdoehzewvQMuJoIF5LkBVYNzUYMOZLdWC9VFpGL651kaH9tsCwOR9FGgbnNssE_G6ZVnbmemM_3DoseoZ/s1600/wooden+spoon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3-JhuZcJ26dNEFP2cFzzFLfYGcaZLd4XCOoY5XKm9-ve2y9U10ZkdC_waBkRdoehzewvQMuJoIF5LkBVYNzUYMOZLdWC9VFpGL651kaH9tsCwOR9FGgbnNssE_G6ZVnbmemM_3DoseoZ/s640/wooden+spoon.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm so serious about this.</td></tr>
</tbody></table>
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<span class="Apple-style-span" style="font-size: large;"><u>Ingredients</u></span><br />
1 tbsp extra virgin olive oil<br />
3 links hot turkey italian sausage, removed from casing<br />
2 quarts homemade turkey or chicken stock (or boxed if you don't have homemade stock)<br />
1 large yellow onion, diced<br />
5 cloves garlic, minced<br />
1/3 bottle beer (lager or ale works great)<br />
1 tsp cayenne pepper, or to taste<br />
1 jar whole roasted red pepper/pimiento in its packing water, diced<br />
1 can white beans<br />
1 large can crushed canned tomatoes with basil<br />
2 cups dried pasta noodles (small shapes like twists or elbows)<br />
2 monstrous handfuls of chopped beet greens or baby spinach<br />
2 tsp dried basil<br />
2 bay leaves<br />
3 tsp garlic seasoning blend (or just 2 tsp garlic powder if you don't have some sort of blend)<br />
2 tsp kosher salt, or to taste<br />
black pepper to taste<br />
<br />
In your large pot over medium heat, add olive oil. Add onions and garlic. Stir so they don't brown, but just start to become translucent. Add your meat. Drain grease after it cooks out a bit. Keep stirring with that <i>wooden spoon.</i> You can add mushrooms here if you wanna be like that. Totally up to you.<br />
Cook onion, garlic and meat mixture until you start to see a little browning starting to happen on the bottom of the pot. This is where all the magic soup flavor comes from, so don't be scared to let this happen. Once you've got a few little brown bits and smudges going on, you're going to need some help scraping up that stuff and incorporating it into the mix. Enter beer. It's so multi-talented, no? Pour about a third of a beer in the mix, and use some elbow grease to get those bits up and into the mix while the beer cooks down.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmiLt2rQ4xVeEjrnIp9b0AZ1eBp8zZIhZxAXALskCSLYcbqBTzZaBmISvL82X7KMtjmIFWn8htXpw0MeOBJnf0zMU9Mi8IGJYLGHTplpVv8PXXuPW5-pBYpikDHogCEKHWKU0aSkGWjSkR/s1600/beer.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmiLt2rQ4xVeEjrnIp9b0AZ1eBp8zZIhZxAXALskCSLYcbqBTzZaBmISvL82X7KMtjmIFWn8htXpw0MeOBJnf0zMU9Mi8IGJYLGHTplpVv8PXXuPW5-pBYpikDHogCEKHWKU0aSkGWjSkR/s640/beer.JPG" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bad picture, good beer.</td></tr>
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<br />
The alcohol will cook out and leave you with intensified yum flavor. When the beer has reduced, stir in the can of tomatoes. This will definitely stop all your browning and give you a minute to drain your beans and dice up the contents of that jar of pimiento. I use the Goya brand because it's cheap, easy to find, and tasty.<br />
<br />
Add in your pimiento and drained beans. You should have some thick looking stew on your hands. Good job! Add cayenne, bay leaves, basil, and garlic seasoning. If you don't have a seasoning blend you use, you really should try a few. It can be such an amazing secret weapon in your soups, sauces, or whatever. My weapon of choice comes from Costco in a giant container. I don't think it can be beat. <br />
Wait for it....<br />
<br />
Wait for it...<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilHlomVbWUYT8nhj3GoZo6VDJVS_6LEYYv8eudZoGJDrUjs1PQ9sObfSZnrtqDFBX6rErMQ4aHxCFdxytJV3zNbriu3uyWoM7LqCSG4JFXRQxOmf7y1FuLvND_bMSrK5YYs4s8AZ8VGsFb/s1600/johnny%2527s.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilHlomVbWUYT8nhj3GoZo6VDJVS_6LEYYv8eudZoGJDrUjs1PQ9sObfSZnrtqDFBX6rErMQ4aHxCFdxytJV3zNbriu3uyWoM7LqCSG4JFXRQxOmf7y1FuLvND_bMSrK5YYs4s8AZ8VGsFb/s640/johnny%2527s.JPG" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BOOM.</td></tr>
</tbody></table>
It says "spread" on the bottle, but it's a powder. I use it as a seasoning, but I'm sure if you make it into a spread it's bangin'.<br />
<br />
Add your stock and your pasta and let it simmer until the pasta is tender. Stir in your beet greens until they are wilted and well incorporated. Season with salt and pepper to taste. Serve topped with grated Parmesan cheese and croutons if you must. Bring some to your mom if she's sick.<br />
<br />
This soup looks like a lot of ingredients, but it actually comes together pretty quickly and makes a heap of soup. I'm sure it's even better the next day with a grilled cheese faithfully by its side. I'll take one for the team and test this hypothesis for dinner.<br />
<br />
So long funk! Hello, cozy.<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com1tag:blogger.com,1999:blog-5862228255518567887.post-4663786682792853442011-12-05T15:03:00.001-05:002011-12-05T15:47:49.915-05:00Sweet Potato Fries and Scenes from the WeekendO Christmas tree, O Christmas Tree, how sappy are your branches! So maybe that's not how that sweet li'l anthem goes, but it's certainly how Christmas tree decorating goes for me.<br />
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This is largely due to the fact that Jeremy is what some might call fanatical about Christmas light placement, distribution and saturation. As long as the lights are being put on when he is ready to do it, that's really his problem. Well call me whiny, demanding, or whatever you want, but I wanted the lights on NOW. So after he'd spent a good hour putting lights on the top 1/8th of the tree, but took a break to light the grill, I picked up the slack. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCshpArAviJRlsZ9cwP87pf4QLFsi-r2ysqYTX-L4_JdHSIdxvjHrqebfUJ0wnQyr6LDzDBzGLVemdsCbSS7LaKizzGH6i2ttXggrlx0D9BnnpiRanpd6H4TGClIY87YOZsO3qwtLxtIm/s1600/christmas+lights.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCshpArAviJRlsZ9cwP87pf4QLFsi-r2ysqYTX-L4_JdHSIdxvjHrqebfUJ0wnQyr6LDzDBzGLVemdsCbSS7LaKizzGH6i2ttXggrlx0D9BnnpiRanpd6H4TGClIY87YOZsO3qwtLxtIm/s640/christmas+lights.JPG" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And so it begins...</td></tr>
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<br />
"You have to do it just right. Wrapping each individual branch up and back to the core, moving to the left, from front to back." These were my instructions. Let's cut to 15 minutes later. Jeremy is grilling, I am sweating, covered up to my elbows in tree sap, and have what I presume is a very fowl look plastered across my face. Cheerful Christmas music is tinkling in the background and all of a sudden, I hear myself exclaim at the top of my lungs, a <span class="Apple-style-span" style="font-size: large;">very </span>ugly and decidedly <i>un-</i>Christmas-y word. I get down off the chair on which I am standing, turn off the Christmas music and curl into a ball on the couch, glass of wine in hand, and frown firmly on face. Consider this my public confession that I was being a total whiny baby. After Jeremy came back inside, saw me on the couch and had a good laugh, he explained to me that I could do the Christmas lights my way and he was sure they would be just beautiful. Well the top 1/4th of our tree is just that. Beautiful. As for the rest of the house, Christmas exploded all over it. Boxes, bags, tissue paper and glitter make for a nice little Christmas sheen all over the floor. <br />
<br />
On to more successful endeavors...<br />
Like dinner. I found some beautiful lamb shoulder chops at Whole Foods and marinated them in some citrus juices, olive oil, fresh garlic, rosemary, and oregano.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoiPCLo8aclfkbJeRW2NLdnzpTCwcndFG6e59Vtba4EjdIscdSK6YUuhG8tjEbtPEaDvJDc54-G3dmFOretXi6paE_CN1oUjLiRQDhqsqzpPnGXgYlAC2AzHvpO51brng2oeO-lesY3Yf/s1600/marinade.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoiPCLo8aclfkbJeRW2NLdnzpTCwcndFG6e59Vtba4EjdIscdSK6YUuhG8tjEbtPEaDvJDc54-G3dmFOretXi6paE_CN1oUjLiRQDhqsqzpPnGXgYlAC2AzHvpO51brng2oeO-lesY3Yf/s640/marinade.JPG" width="640" /></a></div>
<br />
Jeremy grilled those babies up while I made some <a href="http://redheadedkitchen.blogspot.com/2011/11/healthy-addiction-garlicky-kale-to-your.html">Garlicky Kale</a> and sweet potato fries.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvu2hzb3q7M8cOwi6W1no63BjpzWBnzRAacIYd0sR1cMpfXcmh-yjb64kdJdIc7SffOW7luiJJxvt75br_TCehhKI275qx0Sk6SDOoZVqLa8FNV6G2U5vmag8cNyVi-vBtOfyEKHCc2gV4/s1600/fries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvu2hzb3q7M8cOwi6W1no63BjpzWBnzRAacIYd0sR1cMpfXcmh-yjb64kdJdIc7SffOW7luiJJxvt75br_TCehhKI275qx0Sk6SDOoZVqLa8FNV6G2U5vmag8cNyVi-vBtOfyEKHCc2gV4/s640/fries.JPG" width="640" /></a></div>
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You can make these too. It's a cinch. These are my favorite side to make in the summer with some homemade grilled burgers with all the trimmings. I like mine savory with a good organic ketchup, but cinnamon sugar works great if your into sweet sweet potato fries, sweetie.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><u>Sweet Potato Fries</u></span><br />
1 large sweet potato<br />
1 to 2 Tbsp extra virgin olive oil (if you're making a sweet version, you might try coconut oil instead)<br />
1 Tbsp rib rub or cajun seasoning<br />
Salt and pepper to taste<br />
<br />
Preheat oven to 400 degrees. Peel sweet potato, cut in half lengthwise, and cut each half into fry shapes. The thinner you cut them, the crispier they'll get, so you want to cut them thin, but not paper thin. Try to cut them about the same size so they'll cook evenly. Toss them in the olive oil to coat. Sprinkle with the seasonings of your choice. Add salt and pepper to taste. (This doesn't mean taste the raw potatoes...)<br />
Cook 20 minutes on one side. Take them out and flip them over. Cook 15 to 20 minutes more on the other side, or until fries are crisp and browned to your liking. Sweet potatoes are incredibly healthy, and this will definitely quench any french fry craving you have, so could this be the perfect food? You tell me.<br />
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<br />
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</script><br />Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com0tag:blogger.com,1999:blog-5862228255518567887.post-11609531568136748812011-12-04T12:10:00.001-05:002011-12-04T12:52:29.645-05:00Blueberry PancakesWant to know how many times a month I crave pancakes?<br />
I don't want to talk about it. It's a lot.<br />
Instead of shoveling out 8 bucks at a restaurant for some of the cheapest comfort food out there, I cooked some up this weekend. Because I'm cheap, and because I know I can control the quality of ingredients that go into these hot cakes. Griddle cakes. Ew. Does "hot cakes" make you cringe a little? It should. They're pancakes.<br />
And in this case, they're blueberry, whole wheat, and vegan. Oh, and delicious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakG1wM-vkq0g480YbdHNa0asV6FpnMaG0J2ihyphenhyphenhA8EmYvpNCQg6EKxRPL_CUe4PQwSfo75l_y081IYFbNkciabjh0WqyZtx-9tcg-tbQUm0EgtoypykfOqs2HxQ_o5nq5CsxEAr7M20qY/s1600/photo-38.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakG1wM-vkq0g480YbdHNa0asV6FpnMaG0J2ihyphenhyphenhA8EmYvpNCQg6EKxRPL_CUe4PQwSfo75l_y081IYFbNkciabjh0WqyZtx-9tcg-tbQUm0EgtoypykfOqs2HxQ_o5nq5CsxEAr7M20qY/s640/photo-38.JPG" width="640" /></a></div>
<br />
<span class="Apple-style-span" style="font-size: large;"><u>Blueberry Pancakes</u></span><br />
Adapted from <a href="http://Peas and Thank You">Peas and Thank You</a>'s recipe for Apple Cinnamon Pancakes<br />
<br />
1 3/4 cups whole wheat pastry flour<br />
1/4 cup Sugar in the Raw<br />
1/4 tsp kosher salt<br />
1 1/2 Tbsp baking powder<br />
2 tsp ground cinnamon<br />
2 cups almond milk (unsweetened plain or vanilla)<br />
1 1/2 cups fresh or frozen blueberries<br />
Earth Balance vegan margarine and Grade B Maple syrup for serving<br />
<br />
Combine all dry ingredients. Stir in almond milk, just until combined. Over mixing your batter will make tough pancakes, so try to avoid that. Fold in blueberries so they are evenly distributed in your batter. I used a large mixing spoon to slop batter into my cast iron skillet heated on medium, but you could use a 1/3 or 1/4 cup measure depending on how big you like your pancakes.<br />
<br />
I like a good buttery crust on my pancakes, so just before I drop some batter into the pan, I will add about a teaspoon of Earth Balance to fry it up in. You don't have to do this, but you totally should. Cook the pancake on the first side until you see little bubbles forming and popping on the surface and the edges turning golden brown. Flip it. Cook a couple more minutes until the other side is golden. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEp4WwCtxlwhPk-2iaUobeI9Ji4mWvRqVg21hq6CrBledsTMa3HUAsU8Jrw1TIOSNIVpjeQcjw3ILhXkWZkBH-mWQcPZ1iPni-XZL_M2-Nhomad66SbOoPXI2HmzPmzyYqsRnOlhyphenhyphen7Fakd/s1600/photo-37.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEp4WwCtxlwhPk-2iaUobeI9Ji4mWvRqVg21hq6CrBledsTMa3HUAsU8Jrw1TIOSNIVpjeQcjw3ILhXkWZkBH-mWQcPZ1iPni-XZL_M2-Nhomad66SbOoPXI2HmzPmzyYqsRnOlhyphenhyphen7Fakd/s640/photo-37.JPG" width="640" /></a></div>
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You're going to cook all of these one at a time unless you have a totally awesome large griddle or electric skillet, so it can take a little while. To keep those cooked pancakes hot while you cook the rest of the batter, keep them on a plate in the oven with your oven set on its lowest or "warm" setting. Here's a peek at my state of the art and impeccably clean oven. Don't judge.<br />
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After they're all golden, cooked and gorgeous, serve them up with some warmed blueberries or some maple syrup. Grade B is has less of a glycemic impact than Grade A, in case you care about that sort of thing. I also happen to think it tastes more maple-icious.<br />
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A little magazine reading on the couch, a ponytail to hide my unshoweredness, and a couple cups of coffee later, I'm ready to go pick out this year's Christmas tree. Feeling fa-la-la.<br />
<br />
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</script><br />Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com2tag:blogger.com,1999:blog-5862228255518567887.post-66087759738720809472011-12-02T08:48:00.001-05:002011-12-02T09:46:35.760-05:00Thanksgiving Flavors, The Remix: Roasted Butternut Squash and Brussels Sprouts with CranberriesLike we've discussed before, I'm a holiday person. The minute it strikes midnight on November 1st, I become the most Melody version Melody can possibly be and I enter my element. Strap on some jingle bells, power up with some eggnog, and tightly clutching pumpkin in one hand and cranberries in the other, brace yourself- it's time to get festive.<br />
<br />
I borrowed this recipe from Tracy of <a href="http://www.shutterbean.com/roasted-brussels-sprouts-butternut-squash-cranberries/">Shutterbean</a> and made it my own. Tracy is Joy the Baker's BFF. And therefore, I want to be BFF with both of them always and forever. But you already knew that. Anyway, this recipe tastes like all the festive holiday flavors you love wrapped into one amazingly healthy, comforting and delicious package. What could be better? <br />
<br />
<span class="Apple-style-span" style="font-size: large;"><u>Roasted Butternut Squash and Brussels Sprouts with Cranberries</u></span><br />
1 large butternut squash, peeled, seeded and cut into 1/2 inch cubes<br />
1 pound brussels sprouts, trimmed and halved<br />
1 large or 2 small apples, cut into 1/2 inch pieces<br />
1 large yellow onion, roughly chopped<br />
1 and 1/2 cups fresh cranberries<br />
3 Tbsp extra virgin olive oil<br />
1 and 1/2 Tbsp aged balsamic vinegar<br />
3/4 tsp curry powder<br />
1/4 tsp cinnamon<br />
1/4 tsp cayenne pepper*<br />
1 Tbsp orange zest*<br />
1 and 1/2 Tbsp Sugar in the Raw or brown sugar<br />
Kosher salt and fresh ground pepper to taste<br />
<br />
*Optional<br />
<br />
Preheat your oven to 400 and get ready to do some mad chopping. Confession: I like chopping things so much that sometimes I cook something for the sole purpose of satisfying my therapeutic chopping needs and desires. This is the perfect time to satisfy that need.<br />
<br />
Let's get that butternut out of the way first. You could use two large sweet potatoes if you prefer, but the butternut is really worth it. Cut it in half across so it's easier to deal with. Cut the half with seeds in it in half lengthwise and scoop them all out with a spoon. Using a vegetable peeler or paring knife, peel the skin off the whole thing and cut it into cute little 1/2 inch cubes. This is not an exact science. As you chop each vegetable, start tossing it onto a shallow baking dish or roasting pan lined with foil to prevent extreme messiness. <br />
<br />
Now Brussels Sprouts. You're going to want to trim the ends a good bit so they're not tough. After that, peel off the outer layer and split them in half. Done and done. Onion. Apple. Cranberries.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pretty!</td></tr>
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Time to make the dressing. Did you know that salad dressing is the easiest ever to make? That's really all this is. Find a jar or container with a resealable lid. I used sweet li'l old jam jar. In the jar, combine the curry powder, balsamic vinegar, olive oil, and cinnamon, cayenne and orange zest, if you're using those optional ingredients. I REALLY wanted to use orange zest but didn't have any. If you have it, please use it. Shake it like a polaroid picture.<br />
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Drizzle the mixture over the pretty chopped stuff and use your hands to toss. Aren't you so glad to get this moisturizing treat for those dry winter hands? Lovely. Smooth into an even layer and sprinkle the sugar evenly over the mix. You don't need to mix in the sugar. Put it in the oven for 20 minutes. Stir gently. Back in the oven for 20 to 25 minutes.<br />
<br />
While your veggies are working in the oven, you might want to prepare some couscous, wild rice, or quinoa on the stovetop, using chicken or vegetable broth instead of water. Prepare according to package directions. I used quinoa in some homemade turkey stock. When the veggies are done, serve yourself a heap of them over your grain of choice. I was feeling super cozy, so I drizzled the tiniest amount of grade B maple syrup (less sweet than your average bear) over the whole thing. Yum.<br />
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<br />
I used to be afraid of curry or cooking anything with curry. How dumb was that? It's delicious.<br />
What are you hesitant to try? Afraid of?<br />
<br />
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</script><br />Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com3tag:blogger.com,1999:blog-5862228255518567887.post-60202633204613995672011-11-30T11:20:00.001-05:002011-11-30T12:15:59.160-05:00Roasted Chickpeas Two Ways: Chai Some Chickpeas and Hummus DeconstrucedHere's something to add some fun to your life! Or your salad, party, what-have-you.<br />
Did you know you can roast chickpeas?! Oh you most certainly can and should. Even if you think you don't like them. This magical recipe turns slop from a can into chic (or should I say <i>chick...</i>) snack, topping or bar munch. This recipe was inspired by my trusty <a href="http://www.amazon.com/Peas-Thank-You-Simple-Meatless/dp/0373892403/ref=sr_1_1?ie=UTF8&qid=1322670281&sr=8-1">Peas and Thank You</a> cookbook I told you about <a href="http://redheadedkitchen.blogspot.com/2011/10/happy-halloween.html">a while back</a>. I would double this recipe if I were you. Just sayin.'<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><u>Lemon Rosemary Roasted Chickpeas</u></span><br />
Juice of 1 and 1/2 lemons or limes (I used limes because I didn't have lemons. It was legit.)<br />
2 Tbsp chopped fresh rosemary<br />
1.5 Tbsp extra virgin olive oil<br />
1 can rinsed and drained chickpeas<br />
Salt and pepper to taste<br />
<br />
Preheat oven to 375. Combine all ingredients and marinate for at least an hour, or a couple if you have time. Spread chickpeas evenly on a baking sheet and bake for 25 minutes, stirring frequently to make sure they get nice and evenly crispy and brown. These taste like hummus deconstructed, if you can imagine. <br />
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<br />
<span class="Apple-style-span" style="font-size: large;">Want some dessert?</span> Try this next recipe over a salad with dried cranberries and pecans with a nice sweet vinaigrette or a splash of good aged balsamic vinegar. Or eat them right off the cookie sheet.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><u>Chai Some Chickpeas</u></span><br />
1 can chickpeas, rinsed, drained and patted dry<br />
1.5 tsp garam masala<br />
1 Tbsp vegetable or olive oil<br />
2 Tbsp maple syrup<br />
Pinch of sea salt<br />
Light brown sugar (optional)<br />
<br />
Combine all ingredients. Spread on a cookie sheet and bake at 350 for 25 minutes, stirring frequently. Keep your eye on these even closer. They tend to need more stirring to prevent burning since they have a higher sugar content. Sprinkle a little brown sugar on these when they are hot out of the oven for a more indulgent treat.<br />
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<span class="Apple-style-span" style="font-size: large;">Important storage tip: </span>Make sure these have cooled completely before storing in an airtight container. Otherwise, they will become a little chewy and odd. I know this from experience, and so does everyone else who ate them at Thanksgiving. <br />
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Speaking of giving thanks, I am pretty thankful for this scoundrel. What are thankful for this year?<br />
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</script><br />Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com0tag:blogger.com,1999:blog-5862228255518567887.post-59368205461430794342011-11-29T08:51:00.001-05:002011-11-29T09:24:45.842-05:00A Healthy Addiction? Garlicky Kale to Your Post-Thanksgiving RescueI'm not one of those people you're going to find saying, "oh, I'm SOOO addicted to exercise". That doesn't mean I can't dream about it. You're far more likely to find me eating some combination of bread and stuff that melts and saying "oh, I'm SOOO addicted to (insert bread and fat of the day)". But in the past several months I've had a breakthrough. I developed a healthy addiction! It's kale. <br />
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Wait! Don't leave! Once I too was like you, thinking that kale, in all its ultra deep green roughness, could only be consumed comfortably after it had the Satan cooked out of it and had been covered in some sort of high sodium or high fat sauce to mask its overly healthy and virtuous taste. And then, as it is known to do, Whole Foods (better known to some as Whole Paycheck) came to the rescue with its salad bar brimming with vegetables and toppings galore. Of all the delectable delicacies in the salad bar, the garlicky kale was the crown jewel. And then I was so cruelly betrayed. I would sneak away to Whole Foods for lunch to have a rendezvous with G.K., and it was nowhere to be found. Fool me once, shame on you. Fool me twice, and I'm making garlicky kale from scratch.<br />
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Lucky for me, Brittany over at <a href="http://www.eatingbirdfood.com/">Eating Bird Food</a> had the same addiction and did most of the leg work. I doubled her <a href="http://www.eatingbirdfood.com/2011/02/garlicky-kale/">recipe</a> and doubled my pleasure. The awesome thing about this salad aside from its delicious and addictive properties, is that it's even better the next day. Definitely the only dressed salad I know of that can hold its own in the fridge a second day. If you like Caesar salad, you're going to love this. <br />
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<span class="Apple-style-span" style="font-size: large;"><u>Garlicky Kale</u></span><br />
(Recipe slightly adapted from <a href="http://www.eatingbirdfood.com/">Eating Bird Food</a>)<br />
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1 bunch kale<br />
1 1/2 Tbsp tahini<br />
1 1/2 Tbsp lemon juice<br />
1 Tbsp unfiltered apple cider vinegar<br />
1 Tbsp Bragg's Liquid Aminos (sounds weird but it's like soy sauce or tamari. Sub tamari in a pinch)<br />
2 Tbsp nutritional yeast (an ingredient definitely worth stocking in your kitchen)<br />
2 cloves of garlic, minced<br />
Sesame seeds to taste for garnish (optional)<br />
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1. Remove tough stems from the kale and tear into bite size pieces.<br />
2. Combine all the remaining ingredients except kale and sesame seeds in a blender (magic bullet is awesome for this) until smooth. Pour over kale.<br />
3. Use your clean hands (sorry, this is going to be your best way to do this) to evenly distribute the dressing and rub it into the leaves, like you're giving it a well deserved massage. Relax, kale, you're feeling a little stiff.<br />
4. Wash your grubby hands, weirdo, and shake some sesame seeds on your delectable health food before you start shoveling it in your pie hole like it was bread with melty fat. If you can manage to wait to eat and let this sit in the fridge for an hour or two, you'll love it even more. If not, strap on the ol' feedbag.<br />
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I like to make a meal of this when I know I'm eating pizza (bread and melty fat) for dinner later that day. It's all about balance, or so they say. <br />
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This is great for impressing friends that think they don't like healthy food. You sneaky devil.<br />
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</script><br />Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com2tag:blogger.com,1999:blog-5862228255518567887.post-42803203133205581692011-11-28T09:22:00.001-05:002011-11-28T10:32:06.850-05:00Part 3 - MasterChef Casting Calls Wrap UpThe judges came back in the room after their deliberations. <br />
"We are going to call three names. If we call your name, that doesn't mean you made it. If we don't call your name, that doesn't mean you didn't make it. That sounds like a line, doesn't it? But it's really not. In each city, for each season, we go back through applications and notes and make phone calls, so please don't discount yourself. With that said, please hang around if your name is..."<br />
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1. ZZ Top look-alike that played harmonica and sang like he was at American Idol tryouts<br />
2. Jim Schmim<br />
3. Not Melody Ann<br />
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I shook hands with the roofer and lawyer that were on either side of me, we tasted each other's dishes, and I left with a huge grin on my face. Because I did the best I could do, got awesome feedback, stepped out of the box and did something outside my comfort zone, and had an amazing experience. <br />
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Time to go grab a beer and finally exhale. We walked down to River Street and headed for Vic's on the River for lunch.<br />
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For lunch, I had a Caesar salad that was so amazing I stuffed it in my gob before I could photograph it. Amazing lemony white anchovies, biscuit croutons and parmesan crisps that when combined created a whole so much greater than its parts, and an excellent and refreshing foil to the rich and wonderful french onion soup. Washed down with a Samuel Smith's Oatmeal Stout, and I'm a happy girl. We capped it off with a trip to River Street Sweets and munched on some pralines on the waterfront. Nap time. I had to rest up <a href="http://redheadedkitchen.blogspot.com/2011/11/masterchef-casting-call-part-1.html">(no sleep, remember) </a> before we headed out to dinner and our ghost tour. I'd like to go ahead and give Lori her due credit for coming up with this idea. I'd also like to point out I am a huge wimp and have no idea why I agreed to do such a thing as a ghost tour in the world's most haunted city. But at this point, with a belly full of good food and tryouts under my belt, I laid in bed still blissfully unaware of what awful things awaited me.<br />
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The alarm goes off, we all get dressed for our fanciest dinner of the night and head out haphazardly without reservation or reservations. <br />
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Our destination of choice would have been <a href="http://www.plantersinnsavannah.com/menu.htm">The Olde Pink House</a>, but there were no reservations available, and the wait likely would have been hours. We walked past a beautiful restaurant with amazing smells and charm oozing out everywhere. Let's eat here! It's the Olde Pink House, duh. We went in anyway to ask about wait times. A handsome man held the door for us, walked up to the host and cancelled his reservation, exclaiming that instead he would like to offer his place "to these lovely ladies." And that's how we were immediately seated at the best seat in the house. The Pink House, to be exact. I didn't get pictures here, because it was just inappropriate, ya know. It was one of those perfect moments that a picture couldn't sum up when we started in on our cornbread fried oyster appetizer with a fresh basil aioli. A large group was seated at the table next to us as we ordered our entrees. I of course had to go with Duck Confit with Vegetable Crepes which was amazeballs. <br />
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"That girl at the table next to us looks like Eva Mendez," Lori said. I looked over, amused, and slowly my amusement turned to panic. And I'm sweating. It couldn't be. There in all their LA-stained glory were all the producers, judges and food critics from this morning. We ordered a bottle of wine, and I freaked out as Lori and Ashley planned intricate schemes to get their attention. Their themes varied, but their plans generally stuck to reliable tactics like forced tripping, yelling obvious questions in their general direction, and other reasonable methods. We were almost late for our ghost tour, so we asked for some to-go cups for our bottle of wine <a href="http://redheadedkitchen.blogspot.com/2011/11/part-two-behind-scenes-at-masterchef.html">(remember that crazy open container law)</a> and started to head out. I walked by their table, told them I enjoyed cooking for them today, and hoped they enjoyed the rest of their stay in Savannah. They were over the top nice, and when Lori kept motioning and mouthing, "call her," behind my head, the sweet Latin American Studies major asked again for my name. They remembered my dish and again said they enjoyed it, and I walked out completely elated. Now if they'd just give me that call to come to LA... :)<br />
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At this point, we were legitimately late for our ghost tour, and were sprinting down the streets, wine bottle in hand, looking for our meetup point. We found our party and were congratulated for our open-container-savvy ways. First stop was a graveyard. I was totally not scared at this point. Our guide, Tobias, told us to be sure to take pictures, and don't delete them until we get a good look on our computers. Silly ghost tour, man. It turns out Tobias not only owned this company, but he is actively involved in research with such reputable paranormal researchers as The Rhine Institute. We went to the hospital where mental patients and yellow fever patients were treated and buried in mass unmarked graves. Many were buried alive due to the coma-like state that was characteristic of yellow fever. I started feeling pretty bad right about here. Lori, Ashley and I were debating leaving the tour. It was getting to be a bit much.<br />
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The worst was yet to come. We headed to the slave trade square, where families were separated and humans were sold like household appliances. The air was cold and thick here, and tragedy and fear were tangible. Without going into too much detail, there was bad energy here, and we were ready to move on. The tour reached a terrifying finale when at the last uninhabited house, we were given the awful and heartbreaking story of what had happened in this place. As the worst details were divulged, the lights in the top floor suddenly went out. They keep lights on in the house to discourage vandalism and curious ghost hunters. Downstairs lights remained on, and everyone seemed to be ready to head back to more populated areas. Timers, maybe? It was 11:56; maybe they were set for that random time, or maybe the timers were fast... Whatever, it was time to go. What had been Savannah's charming landscape of beautiful old trees and Spanish moss was now more terrifying than it was beautiful, even in the daylight of the next morning. We all three slept in the same bed that night with no sleep. Notice a trend here? Good thing we hadn't loaded the pictures on Ashley's computer yet. (Every single picture is full of these large, mysterious orbs. No biggie.) Lesson here- don't go searching for darkness. You will surely find it. I regret the tour, and will certainly not be going out looking for ghosts again.<br />
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The next morning, we decided to grab some brunch before heading home. We also decided a sack of 24 Krystal Burgers would be a fitting appetizer. We were clearly thinking rationally. Breakfast on the beach sounded perfect, so we headed for Tybee Island. We picked Fannie's on the Beach, which offered amazing brunch with these views.<br />
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Ashley ordered some mighty tasty fish tacos, and Lori and I ordered the Holy Grail of Eggs Benedict: Two grit cakes topped with two poached eggs and hollandaise, swimming in a pool of pan fried garlic shrimp and butter. Exhibit A.<br />
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It came with a toasted English muffin and a gorgeous variety of fresh fruit. Seriously?! Oh, yeah. After a stroll on the beach, we headed back to North Carolina three very happy girls. <br />
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So I still haven't heard anything, but trying out for MasterChef was one of the best experiences of my life. It made me more confident in my cooking skills and more ready than ever to pursue my passions. I can't believe the overwhelming amount of support I received from family, friends and strangers. So <span class="Apple-style-span" style="font-size: x-large;">Thank you!</span> I can't wait to try out again! Until then, this redhead is staying in the kitchen, and telling you all about it. <br />
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It's hard to sum up the whole experience in these three blog posts, so if I've left anything out, or if you have any questions about any of it, you know where to find me! Cheers.Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com3tag:blogger.com,1999:blog-5862228255518567887.post-78508519099295061672011-11-23T16:33:00.001-05:002011-11-24T07:36:44.701-05:00Part Two- Behind the Scenes at MasterChef auditionsAfter pulling into the parking lot at Savannah Tech Community College, I stalled a little, assessing the sitch. Not as many cars as I expected. Lots of people toting some really extra large coolers and heavy loads. I had my little satchel, lunchbox cooler and thermos. Hmmm. We walked through the double doors and my trusty companions grabbed us a table and chairs while I waited in line and registered. I was contestant number 120, and I handed over my registration packet complete with hot sauce splotches. The lady issuing numbers kept interrupting herself as she instructed me and said, "what?" Like I had interrupted her while I stood there silent. It was strange, and she was strange. But probably an awesome person in real life when she wasn't processing registration packets.<br />
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We took our seats and watched ALL sorts of people file in and settle into line.</div>
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Oooh! Here's Beefcake. He was destined to be our bestie for the coming hour or two. He made lasagna with homemade noodles and bechamel sauce and was really nervous. And beefy. I hope he made callbacks, but have no idea.<br />
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Look! Here we are waiting. Ash on the left, me on the right and the sweet, but ghostly, face of pallor right smack in the middle. Poor old girl was feeling like a squashed beetle.<br />
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Check out this dude. Yeah, that dude way in the back of this fuzzy picture standing behind his table and being a total cheater. Although the rules very specifically state you can not bring any heating devices and your dish should be cooked ahead of time, he prepared what I think was chicken marsala on two gas stoves in the middle of the room in front of a very hungry, anxious crowd full of nerves and critical stares. He made sure plenty were watching when he cracked his eggs with one hand and loudly chopped his herbs. Don't be that guy.<br />
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An hour into the wait, my number was called. I filed in line with my group of 19 others and we were led into the room of uncertainty as our peers clapped, hooted and hollered. It was a fun feeling, like starting a big race. As we entered the room with the judges, we were given a space on some tables that were arranged in a horseshoe. I'd say it was approximately 2 feet square. "Put your stuff down and move over," said the really hot and skinny LA cool girl being the boss of us. "Get all your stuff out, but don't open or start plating anything." Well that's nice, it makes it easier. </div>
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"Ready? Have everything plated in three minutes when I say go. After I say stop, get your hands off the table and don't touch ANYTHING. If you touch your paperwork after I say stop, you'll be disqualified. It's my property now, so make sure it's on the table. Three... two... one... GO."</div>
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Hands shaking, I ripped a banana leaf in half, marveling how blessed I was that it made a clean and beautiful tear, laid it across my rectangular platter, and tore three beautiful leaves off my hydroponically grown lettuce. One, two, three lettuce cups in a row. Thermos of meat opened, I clumsily forked out a couple tablespoons on each leaf. I opened my pickled onions, filling the room with the very distinct smell, and I felt like vinegar was everywhere. A few onions on top so my pork is pretty in pink. 20 seconds left. Mango salsa on top of each, no time for cilantro, wipe the plate, <span class="Apple-style-span" style="font-size: large;">"STOP."</span></div>
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A cool looking hipster girl came by my table. "Oh those are so cute! I'm not a judge, but I really want one. They're so pretty! Can I have one? What are they? Oooh, how do you know how to cook Mayan? Awesome! I'm a Latin American Studies major too! Well thanks!" She walked away and whispered something to the producer. Here comes the food critic:</div>
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"This is cochinita pibil? I'm from LA, so I eat a lot of authentic Mexican food." He takes a bite. No expression. He looks at me. "And this is <i>very </i>good. So tender." Another bite. "And this mango salsa, what are the peppers? Ah, habanero. No wonder the heat is starting to get to me." He is sweating through his shirt, but that happened before he got to my table. Uh oh. Was it too hot! No way! I tasted it this morning and it was barely spicy. He must be a wimp, but at least he was a nice one. Eek! Wonder what he's saying to the other staff over there. Here comes the guy asking about our TV personalities and our dish of choice. He asks a lot about my personal history, personality, cooking style, strengths and weaknesses. Tough questions, but he's a heck of a nice guy, this Duffy fellow. "Oh this is the mango habanero salsa everyone is talking about." Oh no. "Yeah, I was afraid it might be a little hot..." I said. </div>
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"Oh, no they loved it. They were all back there talking about how good it was." Compliment number three. Is this happening?! Could I really make it on the show, or even just to callbacks?!" I'm getting really excited now. The judges go through the last couple of people. One person with a ZZ Top beard sings and plays harmonica, and the judges eat it up. Another 55 year old man has pink hair, the girl two over from me is wearing a see-through shirt. Maybe I should have worn my eye patch? The judges wrap it up and leave us in the room as we deliberate. I make friends with the lawyer and roofer next to me. You wouldn't believe the crazy array of folks here. The plated dishes are mostly beautiful, but some people have some <span class="Apple-style-span" style="font-size: x-large;">Nutso</span> sounding dishes. I'm feeling pretty good. The judges come back in with the results.</div>
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Stay tuned to the third and final installment!! Haha, I always hate it when TV shows do that to me, so I get this sick pleasure out of doing it to you. But seriously, my fingers are tired of typing, so stay tuned.</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com3tag:blogger.com,1999:blog-5862228255518567887.post-75260125692849974082011-11-23T09:21:00.001-05:002011-11-23T10:31:15.651-05:00MasterChef Casting Call Part 1So for those of you who have been following my MasterChef casting call audition, here's how it went! I have to preface it by saying that it was an awesome experience, and it meant the world to me to have so much support from family, friends and readers. I was truly overwhelmed with gratitude, so a sincere thank you goes out to every single person reading this!<br />
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It began on Friday morning by hacking up a ridiculous sized piece of meat, pouring the marinade I made the night before over the hacked pieces resting in my beloved dutch oven, and packing it in the cooler along with all my ingredients for the mango salsa, pickled onions, banana leaves, and the rest of the marinade. I wasn't sure how well equipped the kitchen in our hotel room would be, so I was careful to pack plenty of knives, containers, etc. My sister arrived and joined Ashley and me for the car ride down. <br />
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We arrived at the hotel, which was about 20 minutes away from downtown, but very clean, pleasant and well equipped.<br />
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<tr><td class="tr-caption" style="text-align: center;">My cozy little hotel kitchen</td></tr>
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We settled in, I made my salsa and pickled onions, and we got ready for dinner. We drove downtown and decided to try out <a href="http://www.moonriverbrewing.com/">Moon River Brewery</a> and ordered some amazing beers with dinner. I had the Rosemary IPA (India Pale Ale), and it was incredible. I love IPAs in general, but the very subtle rosemary in this one played so well off the citrus character of the hops and added a festive Christmas tree feel to it too! Ashley ordered a beer that was better than a dessert. Her Sweet Potato Ale was not sweet or spiced, but was a perfectly refreshing and full bodied ale. The rim was dusted with a mixture of crushed nuts, spices and brown sugar and it made a huge impression! Yum. I don't remember what Lori ordered, but clearly it was not as good as mine and Ashley's... sorry, Lo.<br />
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<tr><td class="tr-caption" style="text-align: center;">Rosemary IPA up front, Sweet Potato Ale to the right, mystery (Belgian?) ale to the left. Sorry for the fuzzy photo!</td></tr>
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We gobbled up some standard pub fare, and headed down to River Street, which was looking pretty desolate for a Friday night. Before heading back to the hotel to crash, we grabbed a beer to go...<br />
Yes! Wait! Did you know about that?! Savannah has an open container law that allows you to literally roam the streets of downtown with beer in hand. Weird and wonderful. I had to take a picture as evidence.<br />
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After heading back to the hotel, it was straight to bed. Oh, did I mention that poor little sister was so sick she was hacking her brains out? It's true. No sleep for you! Does that make me sound mean and cruel? Probably. But I really did feel so bad she felt so bad. We tried our best to take care of her, but it turns out Mel and Ash care isn't as effective as amoxicillin. I got up at 3am to line the dutch oven with banana leaves and wrap them around the meat like a present. At least Miss Piggy can be all snug and warm in her sheets even if I can't. I guess I should count my blessings that I wasn't snuggling up to sleep in an oven like this pork was. Into a 275 degree oven until I clambered out of the bed again at 7. I got up at 4. WHAT?! The oven light isn't on! <span class="Apple-style-span" style="font-size: x-large;">Tailspin into panic!</span> Turns out the oven light was just broken, and it had indeed been cooking and I would indeed get to present my dish as intended. I got up at 5. Good. Still cooking. Ash got up at 5:30, got Lo some water to ease her coughs and grumbled as she went to the bathroom and took world's longest shower. Wet headed cousin climbs back into bed, I climb into shower. It's 8am and I am yelling. <span class="Apple-style-span" style="font-size: large;">Get up! Am I going to have to go do this thing by myself?! </span>I'm so sweet in the morning. It's 8:30 and we're all in the car on the way. We pull into Savannah Tech Community College and everyone is toting the coolers to the door. Awesome! My hands are sweaty and now I am so nervous I feel the urgency of needing a bathroom STAT. Sweaty is gonna look so sexy, how could they dare not put me on the big screen? <br />
Stay tuned for Part 2, where I'll give you all the sweet behind the scenes details of MasterChef casting calls...Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com4tag:blogger.com,1999:blog-5862228255518567887.post-10272668894760454342011-11-17T09:33:00.001-05:002011-11-17T10:11:44.767-05:00Technique: Cooking with Dried ChiliesI'm going to let you in on a secret-<br />
Rarely do I ever make the same thing the same way, and I almost NEVER cook soup with an idea of what kind of soup I want it to be. It just keeps life more interesting, and helps me take advantage of whatever I might have in my fridge or pantry at the time without sending me to the store <i>again. </i>Another little secret is that I go to the grocery store probably 3 or 4 times a week. I <span class="Apple-style-span" style="font-size: x-large;">adore </span>grocery shopping. The inspiration from the soup I made last night came from two things: the giant <a href="http://redheadedkitchen.blogspot.com/2011/11/masterchef-casting-call-this-weekend.html">pig bone</a> I had sitting in my fridge, and the nice little dried ancho chilies I picked up yesterday at Food Dog. If you've never cooked with dried chilies, it's a damn shame. Let's fix that right now. Not only is it super cheap and easy, it adds depth of flavor like nobody's business and will totally impress your friends.<br />
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The good news is you can find these spicy little numbers almost anywhere. Check either your produce department or the ethnic foods isle. They can be purchased loose or in bags with several in them. Ancho chile is my favorite because it has this smoky, sweet, almost raisin like flavor to it. There are many types: pasilla, chile de arbol, cascabel, and more- you should definitely explore. One of the best ways to cook with dried chilies is to make your very own chili powder. How impressive does that sound?! Guess what... it's easier than putting pants on. Almost. Basically, you just grab an assorted handful of chiles with their seeds removed and toss them in a cast iron skillet with some cumin, paprika, what-have-you, and toast them up a few minutes so they are fragrant before tossing them in the blender. My dad is a pro at this and used to toast them up in the oven. This will make your house smell incredible. Check out Alton Brown's easy and fail proof <a href="http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe/index.html">recipe</a> for specifics.<br />
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Want something even easier to do with them? Use them in a soup or sauce for flavor so authentic your burps will probably sound like mariachi music. Cut the top off one or two peppers and slit that mother open. Scrape out all the seeds (most will fall out on their own) and remove the "veins" (lighter colored stringy fibers on the inside of the pepper). Mine barely had any visible veins, so I didn't worry much with it. Put them in a medium container and cover with hot, but not boiling, water. Cover bowl with plastic wrap and let sit for 15 minutes. Remove plastic wrap and drain if you're looking to make a paste, or if you're making a soup, you can leave the liquid in there. Even if you want a paste, save that drained liquid to cook beans, rice, or whatever in it. Yum! If you drained them, use a blender (I like my magic bullet for this) to puree them. If you're making a soup like I did, you want this yummy liquid to stay where it is. Put peppers and liquid in a blender and puree, or use an immersion blender in that same container to make it super easy. I ran my puree through a strainer before I put it in my soup. Totally optional. After the chiles were in the water with the pork bone I boiled the heck out of, it was clear from my pantry that tortilla soup was in order. Here's what I did:<br />
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1. Cover bone with water and boil the crap out of it for several hours.<br />
2. Remove bone and let it cool. Pick meat off of it and toss it back in the pot with the water.<br />
3. Rehydrate one dried chile (ancho is what I used) and puree it in its soaking water. Strain and add to pot.<br />
4. Chop one onion roughly. You guessed it, into the pot.<br />
5. There's corn kernels in the freezer. Shake about a cup into the pot.<br />
6. Dump one can of beans into the pot (I used the white ones because I am burnt out on black beans).<br />
7. Dump can of fire roasted tomatoes in pot. Add two Tbsp garlic powder, and one of oregano to pot.<br />
8. Add two chopped up links of chorizo style meatless sausages.<br />
9. Add 1/3 cup jarred enchilada sauce.<br />
10. Add the almost used up whole grain tortilla chips in the back of the cabinet after crushing them.<br />
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Let this simmer for at least an hour, stirring frequently and skimming fat off the top. When almost ready to serve, heat 1/3 cup vegetable oil in cast iron skillet until a bead of water flicked into it makes it hiss and dance like nuts. Fry one tortilla per lucky person eating this, one at a time. About thirty seconds on each side is good before removing to a plate lined with a paper towel. Break up into chips for garnish and add to individual bowls of finished soup. Top with avocado if you have it. I had <a href="http://redheadedkitchen.blogspot.com/2011/11/mango-habanero-salsa.html">mango salsa</a> and cilantro, so there you go.<br />
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This is the first time I have ever made tortilla soup, and it was my favorite. I will definitely be adding this to my favorite dishes I keep in circulation.<br />
Leaving for <span class="Apple-style-span" style="font-size: x-large;">MasterChef</span> casting calls in the morning! I couldn't be more excited, and I can't even express how grateful I am for all the encouragement I've gotten from you guys, family and friends. Thanks for routing for me!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com5tag:blogger.com,1999:blog-5862228255518567887.post-29598465577714187722011-11-16T09:00:00.001-05:002011-11-16T16:22:55.787-05:00MasterChef Casting Call this Weekend!Did I say I'd wait until Monday to tell you my secret? Oh, well. I am way too pumped to hold it in, and goodness knows I can use all the prayers, good vibes and positive thoughts I can get this weekend as I travel to Savannah for the open casting calls for the reality TV cooking show, MasterChef with Gordon Ramsay.<br />
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This is incredibly out of character for me. Don't get me wrong, I am all about some cooking competitions. I'm guilty of even turning potlucks at work into Iron Chef matches. Dad and I still compete in the kitchen (although he always wins). The kicker is that I hate reality TV. In fact, I don't even have TV. I watch my episodes of The Office, Parks and Recreation and Modern Family on Jeremy's computer. I don't enjoy the drama, cat fights, and overly staged cheese factors of a reality show. But when it comes to food it's a whole new ballgame. I've even learned to love Iron Chef. ("Squisant! ...Yes...") <br />
...Did anyone get that reference other than my own sister? Yes?<br />
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The truth is, I have a lot of respect for not only Gordon Ramsay and the top chefs that make this show so successful, but I also have loads of respect for any amateur cook who has the gonads to really put himself out there and possible make an arse out of himself on National Television, all in the name of his passion and love for food and cooking. Did I mention the perks of networking, meeting other cooks, bloggers and food writers, and spending an incredible weekend in one of my favorite cities with my sister and cousin? So first thing Friday morning, off we trot to Savannah so I can make an arse out of myself while doing what I love most. <br />
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Okay, I won't make you wait any longer. So what am I going to make, for Pete's sake?! Oh, you know, just some Cochinita Pibil. What, you haven't heard of it? Allow me to introduce you...<br />
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<span class="Apple-style-span" style="font-size: large;">It's pork... It's not vegan, yo...</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyONuyVMpdlxNhCXMOo6ZZ2R96VduxHs3TwV2n7fWnYjqDRNiwA281iMhRSwt1XrJuAPcyXD_H5v56AmCnkGrDoUo-WPGDsCXOB8bcA7kakVZVrWc-d4MdYNXPhXE6dLrdmfOA-QxlHHAu/s1600/pork+top+view.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyONuyVMpdlxNhCXMOo6ZZ2R96VduxHs3TwV2n7fWnYjqDRNiwA281iMhRSwt1XrJuAPcyXD_H5v56AmCnkGrDoUo-WPGDsCXOB8bcA7kakVZVrWc-d4MdYNXPhXE6dLrdmfOA-QxlHHAu/s640/pork+top+view.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ewwww! Can you see the little hair folicles?! I really should have let my butcher cut this up for me.</td></tr>
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<span class="Apple-style-span" style="font-size: large;">Marinated overnight in chilies, ground annatto seeds and citrus...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEefUPSI0Ezfe7KNUaoxR4plGQeXxjY30_xodNZ4JIxsnTy8_LymK1lUsW3nEn6jotfV-VyBDLLzSCqIAF4xcgFQ2FBq7Agt43DlEPKaes_lNuMKyjHGw84oC9QNkYraQuYcXHcWw0gWFf/s1600/marinated+pork.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEefUPSI0Ezfe7KNUaoxR4plGQeXxjY30_xodNZ4JIxsnTy8_LymK1lUsW3nEn6jotfV-VyBDLLzSCqIAF4xcgFQ2FBq7Agt43DlEPKaes_lNuMKyjHGw84oC9QNkYraQuYcXHcWw0gWFf/s640/marinated+pork.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-size: large;">Wrapped in banana leaves...</span><br />
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<tr><td class="tr-caption" style="text-align: center;">(Only after playing matador with the leaves because you are a child) That's clearly why I'm not wearing make-up as well. Children don't wear make-up, Dodo.<br />
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<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-size: large;">Braised slowly in the oven for hours, shredded, and eaten with tortillas or fresh lettuce like tacos, with a garnish of pickled onions and <a href="http://redheadedkitchen.blogspot.com/2011/11/mango-habanero-salsa.html">Mango Habanero Salsa</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaem9W_UrebuLWpoPmsII2CiMe3_QQXFfPxuhQrdR1cZcr5delU_qn3_vzT_6tB3_yTKZ5rewbFTdo7mLSmM9_2rw4mx5SSCUwTOyiXJEkpLx0CgnXU6faLvpEssVxvbpDOcVLRTicXjLh/s1600/Plated+pibil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaem9W_UrebuLWpoPmsII2CiMe3_QQXFfPxuhQrdR1cZcr5delU_qn3_vzT_6tB3_yTKZ5rewbFTdo7mLSmM9_2rw4mx5SSCUwTOyiXJEkpLx0CgnXU6faLvpEssVxvbpDOcVLRTicXjLh/s640/Plated+pibil.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
This is a traditional Mayan recipe that has been around for hundreds of years. It's not widely available (at least around here), but it's one of my favorite things I've ever eaten. I was pretty pleased with the trial run, so I plan to present the same version on Saturday! There is no way to heat anything, so I'll be cooking everything ahead of time in my hotel room with a full kitchen, transporting the meat in a thermos, and everything else in a cooler, and plating it when it's my turn. <br />
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This is something I never imagined myself doing, but now I'm so looking forward to the experience. I decided there was no reason I <i>shouldn't </i>or <i>couldn't </i>do it, so <span class="Apple-style-span" style="font-size: x-large;">Seize the Day!</span><br />
More details on the history of the dish, inspiration, preparation and recipe will be forthcoming... Thanks for reading!<br />
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</script>Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com5tag:blogger.com,1999:blog-5862228255518567887.post-57452901645298105042011-11-14T14:10:00.001-05:002011-11-14T14:45:13.880-05:00Mango Habanero SalsaI have something up my sleeve. Thankfully, it's not a habanero. But this awesome mango habanero salsa is part of it! Stay tuned for the big reveal next Monday. In the meantime, I'll tease you with a few hints. <br />
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<div>
Have you noticed a trend here? You may have gathered that I enjoy Mexican food. A LOT. If you live in California (you lucky dog), you probably have access to some pretty darn tasty authentic Mexican. If you live in Durham, NC, you can find <i>some</i> authentic Mexican food, but for the most part it's limited to food trucks, carnicerias (meat markets) and little hole in the wall spots that are pretty amazing if you can dedicate some time to making an adventure out of finding one. And I hate to break it to you, but for the most part, you are not going to find truly authentic Mexican food (which can actually be quite healthy) at that Torrero's or Bandido's Mexican Restaurant downtown. </div>
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One of the reasons I think Mexican food is so much fun is the crazy beautiful array of colors! Check out this confetti-lookin' beauty:</div>
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<tr><td class="tr-caption" style="text-align: center;">Mango Habanero Salsa Fresca</td></tr>
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Confession time: I only used one habanero because I was a scared little baby. You should use two. I will certainly use two in my next batch, which I am making this very night. Two batches in two days because I loved it just that much! If you are feeding more than just a couple people, you might consider making a double batch. Trust me, you will have no problem figuring out things to put it on.</div>
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<span class="Apple-style-span" style="font-size: large;"><u>Ingredients</u></span></div>
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1 mango, cut into a small dice</div>
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Juice of two limes</div>
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Pinch of sea salt</div>
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Small red onion, cut into a small dice</div>
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2 habanero peppers</div>
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2 handfuls fresh cilantro, chopped</div>
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First, you're going to want to deal with your mango. If you've ever dealt with one, then you know the deal. If not, let me give you a pointer or two. Mangoes are not a straightforward fruit. They are tricky and slippery little devils. Peel your fruit for starters. It should look like so-</div>
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Are you singing the "Rango" theme song while substituting the word "mango" for "Rango"? Because you totally should. It made my salsa better, and it can do the same for yours. Try it- </div>
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"Mang-<span class="Apple-style-span" style="font-size: x-large;">o!</span> Mang-<span class="Apple-style-span" style="font-size: x-large;">OOO!"</span></div>
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Now you're ready for the tricky part. Mangoes don't have a "pit," per se. At least not in the way a peach or avocado does. They just get really dense and fibrous and hard to cut in the middle. This means you aren't going to get all the fruit off of it that you feel entitled to, and that's okay. Know that it's frustrating for the rest of the world as well. Just cut off what you can from the outsides, first in large slabs, then in smaller pieces as you get closer to the center. Get what you can from it, then give the middle to some cool kid or messy adult to chew and suck on. If they're feeling all Mexican about it, they'll squeeze some lime juice on it and dust it with chili powder because that's what all the cool kids do. Dice your fruit and proceed to the next step.</div>
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Get out your latex gloves for some habanero handling. No, I'm not joking. If you do this with your bare hands because you think you have something to prove, then your proof of idiocy will be your burning hands that feel like you stuck them in to an unquenchable fiery furnace. Enjoy that for the next several hours.</div>
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Cut the tops off those bad boys and strip them of their seeds, membranes and dignity. If you like things a little spicier, feel free to leave some of the membrane in. </div>
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Not only is the habanero one of the hottest peppers in the world, I feel it is also the cruelest. Why? Because it tastes so stinkin' fruity and delicious that you want to eat more of it, but you will be punished accordingly. Give your charming and hateful pepper the fine dice treatment and toss it in a bowl with your diced mangoes. Add your chopped red onion, cilantro and lime juice. Add salt to taste. Taste a couple times and be sure to add your salt a little at a time. Like toothpaste, you can always add more, but you can't take it back. You can eat this immediately, but it's going to be even more amazing after sitting in the fridge for a bit to let the flavors get to know one another.</div>
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Now, I highly recommend you do this with your salsa:</div>
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Toast one corn tortilla on a cast iron pan on your stove top or char it a little over a gas burner.</div>
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Mash half an avocado mixed with a squeeze of lime juice, a dash of hot sauce and salt with a fork. </div>
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Top tortilla with avocado mash and a generous heap of your salsa.</div>
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Eat this standing up because there's no time to sit when it's this good and this fresh!<br />
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</div>Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com2tag:blogger.com,1999:blog-5862228255518567887.post-87061347400972190912011-11-11T09:56:00.001-05:002011-11-11T10:38:47.386-05:00The Best Enchiladas I've Ever MadeThis recipe was thrown together using pantry staples in the midst of a cleaning frenzy, not knowing what kind of crazy outcome there might be. I was so pleased with the outcome, I decided it's the best thing I've cooked in a long, long time. The only thing I would change would be using whole wheat pastry flour for the cheeze sauce instead of white (which was the only flour I had in my pantry save for spelt), and subbing homemade enchilada sauce for the jarred version I used out of blissful convenience. My only kid is a fur kid, but I imagine real life kids without fur would love this meal. Or even real life kids with fur.<br />
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<span class="Apple-style-span" style="font-size: large;"><u>Ingredients</u></span><br />
1 can organic red lentils<br />
1 cup frozen corn kernels<br />
1/2 cup jarred or homemade salsa verde<br />
1 to 1 and 1/2 cups jarred or homemade enchilada sauce*<br />
8 corn tortillas<br />
1/2 cup flour<br />
1/2 cup nutritional yeast<br />
1 teaspoon sea salt<br />
1 teaspoon garlic powder<br />
2 cups water<br />
1 teaspoon dijon mustard<br />
1/4 cup Earth Balance (non hydrogenated vegan margerine)<br />
1/4 Daiya vegan cheddar shreds (optional)<br />
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Preheat oven to 350 degrees. Make cheeze sauce: in a medium sauce pan, stir together flour, nutritional yeast, salt and garlic powder. Whisk in two cups of water and stir frequently over medium heat until bubbly and thickened. Remove from heat and stir in margarine and mustard.<br />
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Run frozen corn kernels under some warm water to defrost. In large bowl, mix together drained and rinsed lentils, corn kernels, salsa verde, and 1/3 cup of the cheeze sauce. <br />
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Pour a thin layer of enchilada sauce to coat the bottom of a large baking dish. Heat tortillas in a cast iron skillet or in microwave so they become more flexible. Fill each tortilla with approximately 1/3 cup of filling before rolling the tortilla around the filling and placing it seam side down into the baking dish. Continue filling and rolling tortillas until filling is used up or you have run out of room. It's okay if some tortillas unfold or break since it will bake together anyway. <br />
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Top with remainder of enchilada sauce, making sure to cover all the dry parts of exposed tortillas with the sauce. Finally, top the whole shebang with a generous amount of cheeze sauce, or to taste. Store the rest of the sauce in your fridge to use later in the week as a pizza or nacho topping. Top enchiladas with vegan "cheese" shreds if desired. They really aren't necessary to be honest, but it does add some visual appeal, especially if you are feeding this to someone who is wary of your cheese-less cheese sauce. And they deserve to be wary- let's be frank here. Wary until they taste it. Bake 30 minutes and <span class="Apple-style-span" style="font-size: large;">strap on the ol' feed bag</span>, as my dad likes to say.<br />
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While my goody was in the oven, I put on some Black Eyed Peas for laundry folding music. CAN'T... HOLD... BACK.... <span class="Apple-style-span" style="font-size: x-large;">Rock that body! Come on, come on, Rock that body! </span>Laundry will have to wait. Fergie calls, and it's time for some trampoline dancing. If you have a trampoline, you should make this part of the recipe. You would have thought I had put pure, raw crystal meth into Sampson's dog food with the way he responded to this. I assure you I did not, but I wish you could have been there. Arms flailing about, hips shaking and singing poorly, I jumped on my little rebounder in the living room while Sam darted at the speed of light from one end of the house to the other tagging walls, and stopping only to jump on the trampoline with me and run in frantic circles whilst barking and making me double over with laughter. <span class="Apple-style-span" style="font-size: x-large;">Sam! Rock that body!</span><br />
<span class="Apple-style-span" style="font-size: x-large;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPDIX7-Nif4qT1OL8_sZfrebSJbnkfiDJEKHIxdIEMuUwKBeKOLQdGyQF2gs_BM2mIquVekNMchakVuN7wwYQVhtPTJSO-3sSCKzM62l6Xll3AlIEcKsm9VCMtw39aXS8wSvakXUj_O-8/s1600/espresso.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPDIX7-Nif4qT1OL8_sZfrebSJbnkfiDJEKHIxdIEMuUwKBeKOLQdGyQF2gs_BM2mIquVekNMchakVuN7wwYQVhtPTJSO-3sSCKzM62l6Xll3AlIEcKsm9VCMtw39aXS8wSvakXUj_O-8/s640/espresso.JPG" width="640" /></a></div>
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Oh, hello. If you came here for a recipe today, here's your warning so you can feel free to navigate other wondrous blog pages, pinterest or facebook: no recipe today (okay, just a little lunch idea, but nothing you're going to write home about). Today's post simply contains the musings of a caffeinated comfort food addict. There, I said it.<br />
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Hello, my name is Melody and I'm a carbaholic.<br />
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Is this a problem? A little over a month ago, I started a <a href="http://www.amazon.com/Raw-Food-Cleanse-Delicious-All-Natural/dp/1569757429/ref=sr_1_1?ie=UTF8&qid=1320935809&sr=8-1">Raw Food Cleanse.</a> Amazing! While it was only three days, it really changed my whole perspective about the food I put in my body. I even gave up caffeine completely for over a week! I would recommend you read it in conjunction with watching Forks Over Knives, but only if you're ready to make some dietary changes. And some (or most of you) are probably not wanting to do that and that's totally cool. After I finished the cleanse, I was hooked on some raw kale. I still am! Right now in life, there is literally nothing more I could want for lunch than a trip to the Whole Foods Salad Bar. Pile that ugly container full of garlicky kale, spinach, mixed greens, chickpeas, roasted sweet potato, pumpkin seeds and some lemon tahini dressing and it's heaven. It tastes amazing, fills me up and leaves me feeling great and energized until dinner.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF0wDHdXDuGjmjXCyGU5aru9XskOM9_AS5pBtA5sXQDYMqRFIzf25kli6RKeX_-d3Gp0gdM1ccGNtJF_dd1DAxSYEghA335jRbftR9_UXBqes8bxMbrNSIrWdp1CzX92j2E6Q0sv9GOgrq/s1600/salad.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF0wDHdXDuGjmjXCyGU5aru9XskOM9_AS5pBtA5sXQDYMqRFIzf25kli6RKeX_-d3Gp0gdM1ccGNtJF_dd1DAxSYEghA335jRbftR9_UXBqes8bxMbrNSIrWdp1CzX92j2E6Q0sv9GOgrq/s640/salad.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Git in muh belly.</td></tr>
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So what's the problem? Laziness. While for awhile it was so easy to come home on my lunch break and fix delicious <a href="http://redheadedkitchen.blogspot.com/2011/10/fast-food-spaghetti-and-pumpkin-spice.html">raw zucchini pasta</a> or a Hugh Jass salad (as <a href="http://peasandthankyou.com/">Mama Pea</a> likes to call them), when I run out of ingredients or fail to make a shopping trip when I should, I end up eating this:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeyDX8mMwCrWOojHi9h_kjjiJ4A0XqjLHb_OoVssLUiioAncT_PYJbSKxwDGASix2mXx4zLQlErZU8XJwWrPpMbMLun6G_RrojShzyCM7IKqpNj-1Qe-PooHG77RWMYjIi3wZ1RzfsYGn/s1600/crack+wrap.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeyDX8mMwCrWOojHi9h_kjjiJ4A0XqjLHb_OoVssLUiioAncT_PYJbSKxwDGASix2mXx4zLQlErZU8XJwWrPpMbMLun6G_RrojShzyCM7IKqpNj-1Qe-PooHG77RWMYjIi3wZ1RzfsYGn/s640/crack+wrap.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warning: May be habit forming.</td></tr>
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What is this unusual mess? It's the magical combination of Daiya cheddar "cheese" shreds and <a href="http://redheadedkitchen.blogspot.com/2011/11/hummus-among-us.html">homemade hummus</a> cooked grilled cheese style in a cast iron skillet with a teaspoon full of Earth Balance Vegan Margarine. I was introduced to this killer combo by <a href="http://peasandthankyou.com/recipage/?recipe_id=6000552">Peas and Thank You</a>, where they are aptly referred to as "crack wraps". And while crack is whack, these are not. This is my default lunch, snack, meal, or comfort food when I am feeling too lazy to cut up veggies for salads or something more healthy and full of nutrients. It could be worse, thought right? Not when you start washing it down with egg nog flavored soy milk. That's when you know it's a problem. And now the caffeine is starting to slowly sneak in. While I don't have a daily cup in the morning, I might have a latte in the afternoon, or a cup of black tea one morning because I'm feeling too festive not to. Or a full blown two shot cafe americano. Hello, espresso; let's be friends again. While allowing myself caffeine during the week (but not daily) is forgivable, I have decided, the lack of vegetables at lunch is not.<br />
<br />
I hereby resolve to find a solution. If I wrote it on a blog, I have to hold to it. It's like law now. Here's my best idea. What if I actually make it a rule that I MUST make a list before making my weekly trip that I MUST make to Whole Foods and then when I bring home all the nutrient dense veggies on my list, <span class="Apple-style-span" style="font-size: x-large;">I will wash, chop, and store them in the fridge immediately.</span> I even wrote it in the largest font so you can hold me to it. That way, it takes literally seconds to throw together a healthy salad or stir fry and I don't find myself making excuses to make things that melt on a daily basis. If I can get more fiber and greens into my breakfasts and lunches, then it's okay if I make things like <a href="http://redheadedkitchen.blogspot.com/2011/11/cheezy-chili-mac.html">cheezy chili mac</a> for dinner if I feel so inclined.<br />
<br />
<span class="Apple-style-span" style="font-size: large;">I know I'm not alone in this rut thing. What kind of food ruts do you get stuck in? Is caffeine a necessary evil, or do you stay away from it?</span><br />
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</script></span><br />Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com2tag:blogger.com,1999:blog-5862228255518567887.post-79129064040646329662011-11-09T09:30:00.000-05:002011-11-09T09:32:57.207-05:00Jose the Dog and Butternut Squash FriesOne of my favorite parts of the week every week is going to spend Sunday evenings with my parents. Jeremy and I corral Sampson into the car and head over for dinner. It's always a challenge to keep Sam reasonably calm enough to not give Jose (the overly neurotic yet adorable chihuahua belonging to Mom and Dad) a massive stroke. It's not as easy as it sounds.<br />
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<tr><td class="tr-caption" style="text-align: center;">Jose enjoying his throne after a romp in the snow last year.<br />
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Chicken wings were on the menu for dinner this Sunday, so I whipped up a batch of butternut squash "fries" and made a humungo salad. And then I did something brilliant:<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Using fries for croutons > using croutons for croutons.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Just look at this delicious mess.</td></tr>
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<span class="Apple-style-span" style="font-size: large;"><u>Butternut Squash Fries</u></span><br />
<div>
2 small butternut squash, peeled and seeds scooped out</div>
<div>
1 to 2 Tbsp olive oil</div>
<div>
Garlic powder</div>
<div>
Chili powder</div>
<div>
Sea salt and black pepper to taste</div>
<div>
<br /></div>
<div>
Preheat oven to 425 degrees. Chop up squash into fry shaped pieces. Spread out on baking sheet and drizzle with olive oil. Sprinkle desired seasonings on top of fries. You could do cinnamon and nutmeg here for a sweet version or really any combo. I like my fries garlicky. Use your hands to toss the whole mess together, evenly distributing oil and spices among the fries. Bake for 45 minutes, flipping fries once halfway through. If they aren't as crispy as you'd like, by all means leave them in a bit longer, but just make sure to check to make sure they aren't burning. Serve with ketchup if desired or use as a topping on a salad like the one below.</div>
<div>
<br /></div>
<div>
<span class="Apple-style-span" style="font-size: large;"><u>Sunshine Salad</u></span></div>
<div>
6 cups mixed greens or salad mix</div>
<div>
1 large avocado cut into slices</div>
<div>
2 handfuls dry roasted almonds</div>
<div>
1/4 cup sliced sundried tomatoes packed in oil, drained</div>
<div>
2 tangerines, peeled and segmented</div>
<div>
1 handful butternut squash fries for each serving</div>
<div>
2 Tbsp lemon tahini dressing or citrus vinaigrette for each serving</div>
<div>
<br /></div>
<div>
Layer all ingredients on top of the bed of greens except the dressing (add that after the salad has been plated). This salad is so crunchy, bright and full of citrus. I hope it makes you think of sunshine too. </div>
<div>
<br /></div>
<div>
As for Jose, he made it through a night of having all his precious little toys (Moo, Squirrely, Chicktoria, Dolphie, Roo and Baby Hedgie) slobbered all over and dominated by Sampson. And then the next morning after the threat was gone and he had reclaimed his possessions, he neatly gathered them into a pile and peed on each one. He might need some doggie therapy, Mom.</div>
<div>
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<span class="Apple-style-span" style="font-size: large;"><br /></span></div>Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com3tag:blogger.com,1999:blog-5862228255518567887.post-54217688343602258912011-11-08T09:36:00.001-05:002011-11-08T09:38:36.359-05:00One Pot Meal: Spicy Quinoa with ChorizoOkay, so I dirtied two pots for this one despite the title, but it was still a quick and easy complete meal in a bowl. You might be wondering if I ditched the whole no animal products thing after reading the title of this post. While I did not use actual delicious and amazing authentic pork chorizo, I did find this<a href="http://www.fieldroast.com/products.htm"> little gem</a> at Whole Foods: Mexican Chipotle Grain Meat Sausages by Field Roast. Does that sound disgusting to you? While it was definitely delicious, I completely understand should you choose to make this dish with authentic Mexican chorizo instead.<br />
<br />
<span class="Apple-style-span" style="font-size: large;">But wait!</span> Do you know about quinoa? Did you just say "kwin-oh-ah" to yourself when you read it? It's okay, Jeremy did too at first. Of course I totally got it right the first try, duh... It's "keen-wa". Keen! If you are totally keen on quinoa, you should definitely use it in <a href="http://redheadedkitchen.blogspot.com/2010/10/autumn-in-pretty-little-package.html">Stuffed Acorn Squash.</a> If not, the recipe below is a pretty sweet introduction.<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Quinoa</span> is an ancient grain that was a staple part of the Inca diet. (See how I'm totally using my Latin American Studies degree while blogging?!) I read that on the box. Here's some awesome stats on this awesome grain:<br />
<br />
<ul>
<li>It's a complete protein in and of itself. Take that, rice and beans.</li>
<li>It's got a nice little "pop" to it when you bite in that gives it a satisfying, toothsome feel.</li>
<li>The germ (not like cooties, but like the part that will help it germinate, silly) is this little light yellow tail thing that swirls around the grain to make each one look like a miniature Saturn. Trippy.</li>
<li>Like couscous, it cooks really quickly and is almost fool proof to make. But it's better for you than couscous, so try using quinoa in your next recipe that calls for couscous. Look how smart you are.</li>
<li>It's delicious! Did you really need all those other reasons?</li>
</ul>
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOP7t9RCjZBOU5MiJQLiwWbfIMJ3lnmZr5nqCMldldnYbqDEw9Sp24R2SqbqH_fNbN8IoFe9BTrQ9DMIEwccLjSJny02jiTrwxE2dBkxQz-nLY8H1WEGfkOaYbtCLmhCXAwO6JP5zrvc99/s1600/quinoa+bowl.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOP7t9RCjZBOU5MiJQLiwWbfIMJ3lnmZr5nqCMldldnYbqDEw9Sp24R2SqbqH_fNbN8IoFe9BTrQ9DMIEwccLjSJny02jiTrwxE2dBkxQz-nLY8H1WEGfkOaYbtCLmhCXAwO6JP5zrvc99/s640/quinoa+bowl.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-size: large;"><u>Ingredients</u></span><br />
2 cups vegetable broth<br />
1 cup quinoa<br />
1/4 cup dry white wine<br />
1/2 cup jarred or homemade salsa verde<br />
1/2 cup frozen peas<br />
1 small onion, chopped<br />
2 links meat free chorizo "sausage"<br />
2 tsp extra virgin olive oil<br />
<br />
This dish was born out of a need for a comforting bowl of something hot and full of protein, lack of groceries, and a special ingredient that provided inspiration. I was looking for a quick fix, but if you have more time on your hands, definitely toss in whatever veggies you might have on hand or some chopped garlic to saute with the onions for an added flavor and nutritional boost.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><u>Directions</u></span><br />
Cook the quinoa in the vegetable broth (instead of water) according to package directions. While that's working, lightly coat the bottom a heavy bottomed pot with the olive oil and saute the onions on medium heat until they become translucent. Crumble in the chorizo, breaking it up with a wooden spoon and incorporating it into the onions. The bottom of the pot is probably starting to get little browned bits sticking to it. You want this. Wait until you have a good amount of browning going on (but watch to make sure it's not burning) and add in the white wine. Make sure to use the wine and the steam it's putting off to help you scrub up and incorporate all those yummy brown bits into your mixture. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWi05t2QI656eaS75s_okczBezu5pqyOpNQUYHWqXYAbOhKae-my85bMt_W1ObgmuV08kKBj7PJqqnIT0J4c-c8sK4JxGDIEM_Qgs0spmJS4eV1PmEr7MuiHqc36GVNoSJ_KqwcAmow7r/s1600/chorizo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWi05t2QI656eaS75s_okczBezu5pqyOpNQUYHWqXYAbOhKae-my85bMt_W1ObgmuV08kKBj7PJqqnIT0J4c-c8sK4JxGDIEM_Qgs0spmJS4eV1PmEr7MuiHqc36GVNoSJ_KqwcAmow7r/s640/chorizo.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauteed onion, "chorizo", white wine and salsa verde.</td></tr>
</tbody></table>
<br />
Check your quinoa. If it has absorbed all the liquid, dump it in the pot with your spicy onion goodness. If not, keep it simmering until the grains are fluffy and the liquid is absorbed, but be sure to watch your onion mixture to make sure it doesn't start to brown again after the wine has evaporated. If it does, just add in a little water to get those brown bits up again. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qos5Pi3zLKAKfH_-OV1U9P0fodzXI5qrQdkFxEz7lIihcFkINInlHRWtrrcerOZVk3HiEx9-n7-NEKIEUYqmK_I1jXK0NrHyc2zr61LfETGwp3mlo3mhVaeSP5fGW9CsrfH1RxOH8Ael/s1600/cooked+quinoa.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qos5Pi3zLKAKfH_-OV1U9P0fodzXI5qrQdkFxEz7lIihcFkINInlHRWtrrcerOZVk3HiEx9-n7-NEKIEUYqmK_I1jXK0NrHyc2zr61LfETGwp3mlo3mhVaeSP5fGW9CsrfH1RxOH8Ael/s640/cooked+quinoa.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked quinoa before combining with onion mixture.</td></tr>
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<br />
Once you've combined your quinoa with your onion mixture, stir in the salsa verde and fold in the frozen peas. Don't worry- they'll defrost quickly but still maintain their fresh sweetness and refreshing pop. Ta-da! You're all set for dinner. Scoop out a serving into a bowl and garnish with a sour cream alternative (or plain greek yogurt if you eat it), hot sauce and cilantro if you like. <br />
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I can't wait to make something with cinnamon and watch The Family Stone soon. I'm thinking that definitely needs to happen sometime this week because I can't stop thinking about it. Now that the time change has happened and it's dark when I get home, I am all about transitioning into holiday mode. Break out the crafting gear and mulling spices!<br />
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</script><br />Anonymoushttp://www.blogger.com/profile/15047588791133800472noreply@blogger.com0tag:blogger.com,1999:blog-5862228255518567887.post-67559508885460409922011-11-07T10:02:00.000-05:002012-01-05T13:03:11.285-05:00Hummus Among UsHow was your weekend? Mine was pretty excellent; especially the part yesterday when all I did from 9am until 12pm was listen to John Mayer really loud, lay on the couch with pup, and make hummus. What, hummus doesn't sound like breakfast food to you?<br />
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When the clock struck 12 noon, Jeremy and I decided it was time for him to put on a hat and me to put my hair in a ponytail and head out the door to<a href="http://thefederal.net/"> The Federal</a> to meet Mom and Dad for some crazy good grub and beer. This place never disappoints in either category. I was too hungry to get a picture of it, but I had the veggie sliders and a side salad. And lots of Jeremy's delicious garlic fries he forfeited by having his plate near me. Sometimes really good food does make me happy, is that such a crime? Just like this hummus is going to make you happy. So don't feel bad if you find yourself half a bag of baby carrots deep into this stuff- it's tasty taste AND full of protein and healthy items for the win.<br />
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<span class="Apple-style-span" style="font-size: large;"><u>Ingredients</u></span><br />
3 cloves garlic<br />
Juice of two lemons<br />
2 cans organic chickpeas, drained, liquid reserved<br />
2 Tbsp tahini (ground sesame seeds)<br />
1/3 to 1/2 cup reserved liquid from chickpeas<br />
1 1/2 tsp ground cumin<br />
1 tsp sea salt<br />
1/4 cup extra virgin olive oil (optional)<br />
<br />
Dump all ingredients in a blender and puree until smooth. You will have to stop a couple times and push down the stuff on the sides to make sure everything gets incorporated and blended smoothly enough. You want it really smooth. If you want to make it a little richer, add the olive oil. It's perfectly delicious without it, but I added it for good measure. Pour your super duper hummus into a storage container with a tightly fitting lid, or a serving dish if you're smart and eating it right away. Top with a good drizzle of extra virgin olive oil and some paprika. Feel free to make limitless variations. Add some roasted red peppers to a batch. Toss in a little jalapeno and cilantro if you're feeling spicy, or give it some zing by stirring in some finely chopped olives and capers. Heck, top it with some fresh chopped parsley while you're at it and save some for me.<br />
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