tag:blogger.com,1999:blog-88394044963672935532024-02-07T18:54:27.937-08:00A & J's Favorite RecipesA collection of new endeavors and old family favoritesUnknownnoreply@blogger.comBlogger35125tag:blogger.com,1999:blog-8839404496367293553.post-40582038985530144452011-02-18T23:50:00.000-08:002011-02-23T19:38:59.283-08:00Red Beet BunsThis is a recipe using the <a href="http://www.artisanbreadinfive.com/">Artisan Bread in Five Minutes a Day</a> technique, and comes from the authors' second book, <a href="http://www.amazon.com/gp/product/0312545525?ie=UTF8&tag=arbrinfimiada-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0312545525">Healthy Bread in Five Minutes a Day</a>. If you've never used this bread making technique, I will explain the basics to you. It is really very simple.<br />
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I altered some of the recipe based on ingredients I had on hand. I also halved it, because it was my first time and I wanted to test the recipe out. I will definitely make the whole batch next time! Check the very end of the post for notes on how I altered the recipe.<br />
<blockquote>"Beets: The root's deep red color comes from beta-cyanin, but this is more than a pretty face. The pigment may help prevent cell mutations that can cause cancer. They're also a rich source of folic acid."--<i>Healthy Bread in Five Minutes a Day</i></blockquote><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJWzFUo4G8rZ80vgsyjKILGTiubN8EkEvbCuQZpkWA12p31-VcWT2M-Ugk5QJjtfpGZ3EEHvawJqXg-VOPkbgHGARD47SDbDQOpSnblxU4T193e6KqV4wNy8Wn7JS8DlZCQSgBHgDiyI/s1600/beet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJWzFUo4G8rZ80vgsyjKILGTiubN8EkEvbCuQZpkWA12p31-VcWT2M-Ugk5QJjtfpGZ3EEHvawJqXg-VOPkbgHGARD47SDbDQOpSnblxU4T193e6KqV4wNy8Wn7JS8DlZCQSgBHgDiyI/s400/beet.jpg" width="315" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From <i>Healthy Bread in Five Minutes a Day</i></td></tr>
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<b>Basic Technique</b><br />
The ABin5 way of making bread is nice because it basically consists of mixing everything in one container (just with a spoon, no kneading), letting it rise in the container for a couple hours, then storing in the fridge until you want to make bread. No additional kneading, easy-peasy. Each batch makes enough dough for several loaves, so you don't have to make dough every time you want bread.<br />
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You'll need a large container for the dough, at least 5 quarts. I use a round 1.4 gallon Rubbermaid container. It's wide but short enough to fit on a fridge shelf. The recipe recommends using a baking stone and a metal broiler tray for pouring water in and creating steam. Both of these are optional, but they are supposed to give the finished bread a nice, crispy crust.<br />
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<b>Ingredients (enough dough for 5 batches of 8 buns--40 total)</b><br />
2 cups white whole wheat flour (check for King Arthur or Bob's Red Mill)<br />
2 cups unbleached all-purpose flour<br />
3 cups spelt flour*<br />
1 1/2 TBS granulated yeast, or 2 packets<br />
1 TBS kosher salt (increase or decrease to taste)<br />
1/4 cup vital wheat gluten<br />
3 1/4 cups <i>lukewarm</i> water<br />
3 cups finely shredded peeled raw beets <i>(a food processor with grating attachment makes this much easier, faster, and cleaner!)</i><br />
1/2 white onion, finely chopped<br />
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<b>Directions (from HBin5)</b><br />
<b>1.</b> <b>Mixing and storing the dough:</b> Whisk together the flours, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.<br />
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<b>2.</b> Add the water, beets, and onion and mix without kneading, using a spoon, a 14-cup food processor (with dough attachment) or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine. <i>(I always can get the job done with just a wooden spoon, and maybe my hands at the end. Don't bother with mixers.)</i><br />
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<b>3.</b> Cover (not airtight!), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.<br />
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<b>4.</b> The dough can be used immediately after its initial rise, though it is easier (<i>very!)</i> to handle when cold. Refrigerate it in a lidded (not airtight) container <i>(keep it in the original mixing container) </i>and use over the next 5 days. The flavor will be best if you wait for at least 24 hours of refrigeration.<br />
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<b>5.</b> <b>On baking day,</b><b style="font-style: italic;"> </b>dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) pice. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. <i>(I found this dough to be very wet, so move your fingers quickly to avoid sticking. Be liberal with the flour-dusting.)</i><b> </b><br />
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<b>6. To form the buns</b>: Divide the ball into 8 roughly equal portions (each about the size of a golf ball). Shape each one into a smooth ball. Allow them to rest, loosely covered with plastic wrap, on a cookie sheet lined with parchment paper for 40 minutes (20 minutes if you're using fresh, unrefrigerated dough). Alternatively, you can rest the buns on a silicone mat-lined cookie sheet or a greased cookie sheet.<br />
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<b>7. Thirty minutes before baking time, preheat the oven to 450 degrees F, </b>with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other shelf that won't interfere with the rising buns.<br />
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<b>8. </b>Just before baking, use a pastry brush to paint the top crusts with water.<br />
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<b>9. </b>Slide the cookie sheet directly onto the hot stone. Pour 2 cups of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 20 minutes, until richly browned and firm.<br />
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<b>10. </b>Allow the buns to cool on a rack before eating.<br />
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Now that you have the basic recipe, you can make <a href="http://www.artisanbreadinfive.com/?p=2763">this cute heart-shaped variation</a> that I made for Valentine's Day. I've heard the buns also make delicious sandwiches.<br />
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<tr><td class="tr-caption" style="text-align: center;">www.abin5.com</td></tr>
</tbody></table>*I could not find spelt flour at either the "normal" grocery store, or at Henry's, a more natural/whole foods type of store. I did not check at Whole Foods or Trader Joe's. Spelt flour is lower in gluten than wheat or white, yet not gluten free. I just substituted equal parts of white whole wheat and all-purpose flour for the spelt (i.e instead of 3 cups of spelt, use 1 1/2 cups white wheat and 1 1/2 cups all-purpose). Then I had to adjust the vital wheat gluten a little because of the increased gluten that is part of the white whole wheat. I used a teaspoon of vital wheat gluten for every cup of white whole wheat flour I put into the recipe (the book suggests 1-2 tsp per cup of whole grain flour). A little guesswork there, but everything turned out great.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8839404496367293553.post-12620031778274563042010-09-28T21:11:00.000-07:002010-09-28T21:14:22.759-07:00Yam and Bean BurritoThis dish is new to us, but has quickly become one of our favorites. Yams and sweet potato<span id="goog_29450015"></span><span id="goog_29450016"></span>es, while not closely related, can be used interchangeably.<br />
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<b>Yam and Bean Burrito</b><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">2010 California Dept of Public Health</span></td></tr>
</tbody></table>2 large yams, cut into bite-sized chunks (I leave the skin on, do what you like)<br />
Olive oil/cooking oil<br />
1/2 onion, diced<br />
1 15-oz can black beans, rinsed and drained, or 2 cups cooked black beans<br />
1/2 tsp cumin<br />
Salt and pepper to taste<br />
Monterey Jack or mozzarella cheese<br />
Whole wheat tortillas<br />
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Preheat oven to 375 degrees. In a large mixing bowl, toss yam chunks with 1 TBS oil. Spread coated yams on a baking sheet and roast in the oven for 20-25 minutes (depending on how large your chunks are) or until yams are tender. In a large skillet, heat 1 tsp oil over medium-high heat. Add diced onion and saute until tender. Add beans, cumin, salt, and pepper to taste. Remove from heat and mix in cooked yam chunks, stirring gently. Spoon mixture into the center of each tortilla. Sprinkle with cheese. Roll up the tortilla and serve. (If you have any left over rice in the fridge, it also makes a great addition.)Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8839404496367293553.post-91324183345248998792010-09-14T16:04:00.000-07:002010-09-28T21:15:32.298-07:00Banana Wrap + A Plug for Whole GrainsThis recipe is so simple, I'm kind of amazed I never thought of it myself. The combination of flavors is classic (bananas and peanut butter!), and this is a great meal for little kids. It is just right for little hands to hold. For Kimball, I make the wrap then slice it. He loves it. Plus, you get a serving each of fruit, protein, and whole grains all in one! Be sure to use whole wheat* tortillas. The flavor is much heartier.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">2010 California Dept of Public Health</span></td></tr>
</tbody></table><b>Banana Wrap</b><br />
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1 whole wheat tortilla<br />
1 banana, peeled<br />
2 TBS peanut butter<br />
2 TBS jelly/jam/preserves<br />
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Simply spread the peanut butter and jelly on the flat tortilla, lay the banana at one end, and roll it up.<br />
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It may look like kids' food, but I would eat this for lunch every day. It's so yummy!<br />
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*Here comes my rant in defense of whole grains: When grains grow in the field, they contain a fiber-rich bran, a heart healthy germ, and a starchy endosperm. Whole grains keep all three parts, while enriched/refined grains (white bread, white rice, etc.) only have the starchy endosperm. I think it's better for food to be closer to its natural state, rather than processed and refined.<br />
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Whole grains are great for heart health, digestive health, reduced risk of chronic diseases, weight management, and contain a slew of nutrients such as iron, selenium, magnesium, and several B vitamins. White bread is mostly empty carbs and sugars. Some people think white breads taste better, but I disagree. Besides, that's not a very good excuse to skip out on the irreplaceable benefits of whole grains. We love whole wheat pasta and brown and wild rice. I think the flavors are much more delicious and hearty, plus whole grains help you feel full longer. Read more about the importance of eating whole grains <a href="http://www.mypyramid.gov/pyramid/grains_why_print.html">here</a>.<br />
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One more thing: breads at the store that say "100% Wheat" are not whole grains, even if the bread looks brown (it has been dyed). It just means that wheat was the only grain used to make the bread. The label must say <i>whole</i> wheat. And multi-grain breads may or may not be whole grains; you just have to check the ingredients.<br />
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I told you I was going to rant!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8839404496367293553.post-45566803250015554052010-07-01T21:19:00.000-07:002010-07-01T21:32:15.069-07:00Hummus-Brussels Sprouts BruschettaI love bruschetta! <a href="http://ashleyandjordanrecipes.blogspot.com/2008/09/bruschetta.html">Here</a> is my original, more traditional recipe. Today, I made a different variaton based on ingredients we had on hand. The result was super yummy. I think anything can go on toasted french bread and it would be good.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_aATurkVZ855NZhryV8IEtqgWdpageBQ1IK0ocdVP7uha7lbxxiXKsZaAN1-J2jCF-CNUz1Z2Z8gJpN7teBfzaWkisGIzLCnmJtpFsuYUwBQQpU4FnvnoKEsYBePGG74PIu5_9uVi6yY/s1600/IMG_6889.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_aATurkVZ855NZhryV8IEtqgWdpageBQ1IK0ocdVP7uha7lbxxiXKsZaAN1-J2jCF-CNUz1Z2Z8gJpN7teBfzaWkisGIzLCnmJtpFsuYUwBQQpU4FnvnoKEsYBePGG74PIu5_9uVi6yY/s400/IMG_6889.jpg" width="400" /></a></div><br />I didn't measure out the ingredients, so I'm going to be vague about them. Just make it to taste.<br /><br />Several slices of french bread (I did 16 from a skinny loaf...maybe 12-16 from a fatter loaf?)<br />Olive oil<br />Balsamic vinegar<br />1 can of garbanzo beans/chick peas<br />Handful of cilantro<br />2 cloves of garlic<br />2 tomatoes, chopped<br />1/2 a bunch of green onions, chopped<br />Black pepper<br />5-6 brussels sprouts, cooked and chopped<br />Parmesan cheese<br /><br />Brush each side of the french bread slices with olive oil. Broil about one minute per side, watching to make sure they do not burn.<br /><br />In food processor, mix drained garbanzo beans (reserve some of the liquid from the can), garlic, cilantro, and a splash of olive oil and a splash of balsamic vinegar. Add enough of the can liquid to make a smooth paste. Basically, you've made hummus.<br /><br />In a bowl, mix tomatoes, brussels sprouts, green onions, black pepper, and a splash each of olive oil and balsamic vinegar. Ideally, I think grilling the brussels sprouts would be delicious and bring out a great flavor. I just microwaved frozen sprouts. They were still good.<br /><br />Spread the hummus on the bread (be generous!), followed by a heap of the tomato mixture. Grate parmesan cheese on top, and bake in a hot oven (about 425 degrees or so) for just 2 or 3 minutes, until hot.<br /><br />Next up: bruschetta with some kind of incorporation of pesto! Yum!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8839404496367293553.post-87628455037506991472010-06-23T21:08:00.001-07:002010-06-23T21:22:11.697-07:00Chocolate-Peanut Butter Smoothie<span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style="font-size:small;">This chocolate-peanut butter smoothie doesn't have to be dessert; it can be a quick and energizing breakfast as well. I made it in no time flat tonight, and it was delicious! Despite sounding rich and fattening, it is more nutritious than not, especially if you follow the directions to use unsweetened cocoa powder and low-fat or nonfat yogurt. Our peanut butter does not have any added sugars, so that is an added bonus: protein and flavor with less sugar. Yogurt has active cultures that keep the intestinal tract healthy, and the calcium can help maintain a trim waistline. Despite what our skinny culture tells us, everyone needs fats, and these ingredients provide some healthy fats.</span></span><span class="Apple-style-span" style="font-size:small;"><br /></span><div style="font-family:Georgia, serif;font-size:16px;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="font-family:Georgia, serif;font-size:16px;"><b><span class="Apple-style-span" style="font-size:small;">Ripe banana</span></b><span class="Apple-style-span" style="font-size:small;">, 1</span></div><div style="font-family:Georgia, serif;font-size:16px;"><b><span class="Apple-style-span" style="font-size:small;">Milk</span></b><span class="Apple-style-span" style="font-size:small;">, 1/2 cup</span></div><div style="font-family:Georgia, serif;font-size:16px;"><i><span class="Apple-style-span" style="font-style: normal;"><b><span class="Apple-style-span" style="font-size:small;">Creamy peanut butter</span></b><span class="Apple-style-span" style="font-size:small;">, 1 1/2 TBS</span></span></i></div><div style="font-family:Georgia, serif;font-size:16px;"><i><span class="Apple-style-span" style="font-style: normal;"><b><span class="Apple-style-span" style="font-size:small;">Unsweetened cocoa powder</span></b><span class="Apple-style-span" style="font-size:small;">, 1 1/2 TBS</span></span></i></div><div style="font-family:Georgia, serif;font-size:16px;"><i><span class="Apple-style-span" style="font-style: normal;"><b><span class="Apple-style-span" style="font-size:small;">Vanilla low-fat or nonfat yogurt</span></b><span class="Apple-style-span" style="font-size:small;">, 1 cup</span></span></i></div><div style="font-family:Georgia, serif;font-size:16px;"><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></i></div><div style="font-family:Georgia, serif;font-size:16px;"><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size:small;">Peel and break banana into chunks.</span></span></i></div><div style="font-family:Georgia, serif;font-size:16px;"><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size:small;">In a blender, combine banana, milk, peanut butter, and cocoa. Process until mixture is smooth.</span></span></i></div><div style="font-family:Georgia, serif;"><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size:small;">Add yogurt and process until mixture is thoroughly blended.</span></span></i></div><div style="font-family:Georgia, serif;"><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size:small;">Pour smoothie into 2 tall glasses and serve at once.</span></span></i><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size:small;">Calories:260 </span></i><i><span class="Apple-style-span" style="font-size:small;">Carbs:34 g</span></i></div><div><i><span class="Apple-style-span" style="font-size:small;">Protein:12 g </span></i><i><span class="Apple-style-span" style="font-size:small;">Fat:10 g</span></i></div><div><i><span class="Apple-style-span" style="font-style: normal;"><i><span class="Apple-style-span" style="font-size:small;">Cholesterol:10 g </span></i></span></i><i><span class="Apple-style-span" style="font-size:small;">Fiber:4 g</span></i></div><div><i><span class="Apple-style-span" style="font-size:small;">Sodium:160 g</span></i></div></div><div style="font-family:Georgia, serif;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div style="font-family:Georgia, serif;"><i><span class="Apple-style-span" style="font-size:small;">From the book </span></i><a href="http://www.amazon.com/Williams-Sonoma-Eat-Well-Enjoy-Foods/dp/0848732707/ref=sr_1_1?ie=UTF8&s=books&qid=1277352209&sr=8-1"><span class="Apple-style-span" style="font-size:small;">Eat Well</span></a></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8839404496367293553.post-32861591035742531752010-03-22T21:43:00.000-07:002010-03-23T14:48:39.870-07:00Pesto Spaghetti SquashMany times I make concoctions for dinner from ingredients needed to be used or to clean out the fridge. Sometimes they are a success; other times, not so much. Tonight's was definitely a success!<div><br /></div><div>1 spaghetti squash</div><div>1 package of pesto mix, or about 1/3-1/2 cup homemade pesto</div><div>1/4-1/4 cup ricotta cheese</div><div>1-2 tomatoes, chopped</div><div>1/2-1 cup mushrooms, sliced</div><div>Bread crumbs</div><div>Italian seasoning</div><div><br /></div><div>Cut the spaghetti squash in half length-wise. Scoop out the seeds and pulp and discard. Place facedown in a baking dish, with just enough water to coat the dish. Bake in a 350 degree oven for 45 minutes, or until tender. Let squash cool, then take a fork and scrape the flesh out along the length of the squash. It comes out looking like "spaghetti". Put squash in a mixing bowl.</div><div><br /></div><div>Meanwhile, sautee mushrooms in olive oil. If using a mix, make the pesto. Mix bread crumbs with some olive oil, enough to bring the crumbs together, but not enough to make them soggy. Add a TBS or so of Italian seasoning, and a dash of salt and pepper. (I would have also added freshly grated parmesan cheese at this point, if I had some.) </div><div><br /></div><div>Mix squash, pesto, ricotta cheese, mushrooms, and tomatoes. Spread in a 9X9 baking dish. Sprinkle with bread crumb mixture. Bake in a 350 degree oven for 15-20 minutes, or until heated through and until bread crumbs are golden brown. Enjoy!</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8839404496367293553.post-51487004259607988232009-07-23T13:31:00.000-07:002009-07-23T16:48:42.275-07:00Baked Nectarines with GranolaThe last time I published something on this blog was on my birthday, eight months ago! Part of the reason is that Kimball keeps me busy, and I definitely try out new things much less frequently since he's been born. I think I also just didn't want to be bothered with taking and posting pictures of the food, so I won't worry about that too much anymore. Just imagine breathtakingly beautiful dishes, and that will suffice.<br /><br />Last night I made only a so-so dinner <span style="font-size:78%;">(out of a box...gasp!)</span>, so to make up for it, I decided to make dessert, which I rarely do. I thought we had two peaches in the fridge, but they turned out to be nectarines. In the end, I don't think it mattered. This dessert can be made with nectarines, peaches, and probably even plums or apples. Just something that is somewhat firm to begin with. It's really fast and simple. Jordan and I loved the results!<br /><br /><span style="font-weight: bold;">Baked Nectarines</span> (or whatever you've got on hand) <span style="font-weight: bold;">with Granola </span><br /><br />Fruit, cut in half and pitted (but not peeled)<br />Butter<br />Brown sugar<br />Water<br />A sweet type of granola<br />Whipped cream<br /><br />Half your nectarines and scoop out the pits, leaving a little basin in the middle of each half. Place the fruit halves in a baking dish, skin side down. Add a dab of butter to each little basin in the fruit, and sprinkle a little brown sugar over the fruit. Fill the bottom of the baking dish with just a few tablespoons of water.<br /><br />Bake in a 350 degree oven for approximately 30 minutes (I suppose time will vary depending on the fruit you use. Just make sure the fruit is cooked and tender before you take it out.) Put a small amount of butter in a pan with the granola. Heat for just a few minutes, until the butter has melted and has coated the granola.<br /><br />After you take out the fruit, sprinkle the granola over it. Top the hot fruit with some whipped cream, if you desire. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8839404496367293553.post-57643531519434806242008-11-20T23:29:00.000-08:002009-04-07T10:48:34.730-07:00Butternut Squash Cornbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpFVd8-o4IZ2GYbEG05SYiHTnCLSrWz30JMjthZ457fnDKB38G2oG2u-NDgBsRCYZMDZGhWRazZnyK4PViGHLQr_JvpDlS4QD86Dp1WiFC94uiyy_f78CA3YMSQpEbPukFXUaE3NwLvXp/s1600-h/cornbread.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpFVd8-o4IZ2GYbEG05SYiHTnCLSrWz30JMjthZ457fnDKB38G2oG2u-NDgBsRCYZMDZGhWRazZnyK4PViGHLQr_JvpDlS4QD86Dp1WiFC94uiyy_f78CA3YMSQpEbPukFXUaE3NwLvXp/s400/cornbread.jpg" alt="" id="BLOGGER_PHOTO_ID_5271010257725359602" border="0" /></a><br />Butternut squash adds flavor and moisture to this classic buttermilk cornbread.<br /><br />Ingredients:<br /><ul><li>1 cup stone-ground cornmeal or white cornmeal</li><li>1 cup all-purpose flour</li><li>1 teaspoon baking soda</li><li>1 1/2 teaspoons baking powder</li><li>1/2 teaspoon salt</li><li>1/4 cup light brown sugar, packed</li><li>1 large egg</li><li>3/4 to 1 cup buttermilk</li><li>1 cup cooked mashed butternut squash</li><li>1 tablespoon vegetable oil</li></ul> Grease or spray an 8-inch square baking pan or deep-dish pie plate. Heat oven to 375°.<p> In a mixing bowl combine cornmeal, flour, baking soda, baking powder, salt and brown sugar. In another bowl, whisk together the egg, 1/2 cup of the buttermilk, squash, and vegetable oil. Combine the wet ingredients with the dry ingredients; mix until well blended, adding more buttermilk if needed. Batter will be thick, but easy to stir by hand. Spread batter in the prepared baking pan.</p><p><br />Bake for 25 to 30 minutes, until nicely browned.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsjsHZ57QLtfJFPllYmquLB9BPN2aTCZ1H3rMvibm13e1OI6MagnKkPF2RzWq1zzk1-3PQ62_fb2SWdR2zxeJ7ty-3u5m6WlG-o9l0dRNcEncRtkka9U1xa45jlrE3tUs_yv1VwTADxM/s1600-h/ashdin.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsjsHZ57QLtfJFPllYmquLB9BPN2aTCZ1H3rMvibm13e1OI6MagnKkPF2RzWq1zzk1-3PQ62_fb2SWdR2zxeJ7ty-3u5m6WlG-o9l0dRNcEncRtkka9U1xa45jlrE3tUs_yv1VwTADxM/s400/ashdin.jpg" alt="" id="BLOGGER_PHOTO_ID_5270982130087085170" border="0" /></a></p>Jordanhttp://www.blogger.com/profile/12622794331107144137noreply@blogger.com2tag:blogger.com,1999:blog-8839404496367293553.post-28893653166353969172008-11-20T22:48:00.000-08:002008-11-21T06:49:31.634-08:00White Chocolate Creme Brulee Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozz4LyRReWBTPXIYVBp4lE_d0U1AwyM72ri47zIcsnWRAVWIfdlIYxX4f2tx1TNGII8sdKVfqbNK38J9S7Y5j88qXcdnIz9DimscCV4COCYp5VMb5f2QruKrBbtl-yq1u8Fu6ag9p4OaC/s1600-h/cheesecake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozz4LyRReWBTPXIYVBp4lE_d0U1AwyM72ri47zIcsnWRAVWIfdlIYxX4f2tx1TNGII8sdKVfqbNK38J9S7Y5j88qXcdnIz9DimscCV4COCYp5VMb5f2QruKrBbtl-yq1u8Fu6ag9p4OaC/s400/cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5271007077462569858" border="0" /></a><br />There are two major parts to this cheesecake. First the cheesecake and then the creme brulee. The problem is that they really need to bake at about the same time since their baking times overlap and the creme brulee needs to be applied to the top of the cheesecake before either of them are completely done.<br /><br />For the crust I use:<br /><br />1 cup slivered almonds<br />2 cups graham cracker crumbs (7 ounces)<br />1 stick (1/2 cup) unsalted butter, melted.<br /><br />Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.<br /><br />I then preheat the oven to 350 degrees.<br /><br />For the fillings I use:<br /><br />1 1/2 cup of fine-quality white chocolate<br />4 (8-ounce) packages cream cheese, softened<br />1/2 cup plus 2 tablespoons sugar<br />4 whole large eggs<br />2 large egg yolks<br />2 tablespoons all-purpose flour<br />1/2 teaspoon vanilla<br />1 teaspoon of almond extract<br /><p>Melt chocolate in double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat. </p><p>Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition. </p><p>Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well-combined. Bake in the middle of the oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 40 to 45 minutes. This needs to be baking at about the same time as the creme brulee.<br /></p>For the creme brulee I use:<br />1 1/4 cups heavy cream<br />1/2 teaspoon of vanilla<br />1 teaspoon of almond extract<br />1/2 cup of dark chocolate, chopped<br />4 egg yolks<br />1 tablespoon sugar<br />4 to 6 tablespoons cane sugar, for topping<br /><p> </p><p> </p><p>Mix the cream and vanilla and almond extract together in a double boiler. Heat the mixture for 10 to 15 minutes and stir in the chocolate. </p><p> </p><p>Whisk the egg yolks and sugar together in a mixing bowl. Slowly pour the chocolate cream into the egg mix, continuously whisking. Place the bowl over simmering water until the cream mix thickens and coats the back of a spoon, about 6 to 8 minutes. Pour into 4 (4-ounce) custard dishes. Place in a large baking pan and add enough water to come up halfway up the sides of the cups. Bake along with the cheesecake for 40-45 minutes. Remove from the water and and then gently spoon the chocolate custard on to the top of the cheesecake. Smooth it out over the entire surface of the cheesecake. Then bake together for 10-15 minutes. Then let it stand and cool. After it as cooled down (about and hour or two) sprinkle the top of the custard with about 3/4 cup of refined sugar, or just until it has smoothed other the entire cake. Then broil until the sugar begins to boil and slightly brown. Remove from oven and let it cool for three-four hours.</p><p>When that is done take 1/2 cup of melted white chocolate (from the double boiler) and pour it over the creme brulee crust. Then take magic chocalate fudge shell and drizzle it over the white chocalate. Top with berries if you desire. Have fun and don't eat this too often...it would probably kill you.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSnceb-dJcgnFdotrPRNvI2AHOqFTAdxT2anWQjdOcV87rEKA8czbb8teH3uJY1Tj4HNPVkhI4UIZ9zDa7X3IApwvzwRhHQD0o8scubZBQ1rJ4KeMfrcgg7M_thRBx8gTV8u8RhORd00/s1600-h/cakeslice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSnceb-dJcgnFdotrPRNvI2AHOqFTAdxT2anWQjdOcV87rEKA8czbb8teH3uJY1Tj4HNPVkhI4UIZ9zDa7X3IApwvzwRhHQD0o8scubZBQ1rJ4KeMfrcgg7M_thRBx8gTV8u8RhORd00/s400/cakeslice.jpg" alt="" id="BLOGGER_PHOTO_ID_5270982136843721474" border="0" /></a></p>Jordanhttp://www.blogger.com/profile/12622794331107144137noreply@blogger.com2tag:blogger.com,1999:blog-8839404496367293553.post-17196275813505381842008-11-14T19:59:00.000-08:002008-11-14T21:39:23.282-08:00Pumpkin Pecan Pie<a style="" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bf1kensGrJFhrG4ryTYNKavOrrJxIsi1tfhP5ifAj6u10maEjc1bTuLuMPjPS9MHWWn7sZ7NXLvlXVOsQSssSMRcpx_mLci0lUciFAb3ghRxQNREb_mYxWvU6L9q8mAv8I07qkHRBiE/s1600-h/autumn.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 127px; height: 111px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bf1kensGrJFhrG4ryTYNKavOrrJxIsi1tfhP5ifAj6u10maEjc1bTuLuMPjPS9MHWWn7sZ7NXLvlXVOsQSssSMRcpx_mLci0lUciFAb3ghRxQNREb_mYxWvU6L9q8mAv8I07qkHRBiE/s200/autumn.jpg" alt="" id="BLOGGER_PHOTO_ID_5268730265869879602" border="0" /></a>One day Jordan decided that since he liked both pecan pie and pumpkin pie, he wanted to find a recipe that combined them! So we found one online. A yummy holiday (or anytime) dessert!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPMPykKXczPEJOYQ5_RgHKcRuiq-aFVd6vspctqYPWFlB9WtKm4TOxE3CPth688jJsfHUE1lrgChTZBI7Q5VMbv6SvGQ5CDHAcq5tLHpNXFe0pbZ2BFwBldi0WtbGyekbeOKZH6tWJOk/s1600-h/IMG_4611.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPMPykKXczPEJOYQ5_RgHKcRuiq-aFVd6vspctqYPWFlB9WtKm4TOxE3CPth688jJsfHUE1lrgChTZBI7Q5VMbv6SvGQ5CDHAcq5tLHpNXFe0pbZ2BFwBldi0WtbGyekbeOKZH6tWJOk/s400/IMG_4611.jpg" alt="" id="BLOGGER_PHOTO_ID_5268754608995032546" border="0" /></a><br /><div id="sidebar"> <script type="text/javascript">zob();if(zs<1){gei('spacer').classname='hide';gei('sidebar').classname='hide';}</script></div> <!--gc-->Ingredients:<ul><li>3 eggs, divided </li><li>1 cup canned solid pack pumpkin </li><li>1 cup sugar, divided </li><li>1/2 ts ground cinnamon </li><li>1/4 ts ground ginger </li><li>1/8 ts ground cloves </li><li>2/3 cup karo light or dark syrup </li><li>2 tb butter, melted </li><li>1 ts vanilla </li><li>1 cup coarsely chopped pecans</li><li>1 prepared deep dish pie crust*</li></ul> Preheat oven to 350. <p> *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake. </p><p> In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves. Spread in pie crust. </p><p> In medium bowl, beat remaining two eggs, slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture. </p><p> Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack. </p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8839404496367293553.post-3911014629087818712008-11-09T19:14:00.000-08:002010-06-18T17:46:09.473-07:00Black Bean and Pineapple EnchiladasThis is a recipe I just kind of made up. I think it's really yummy, and I like how healthy it is. It's also so easy. I think every time I make it the amounts of the ingredients change a little bit, but here is the recipe as best as I can write it down:<br /><br />6 whole-wheat tortillas<br />1 14 oz can green enchilada sauce (mild)<br />1 8 oz can salsa verde<br />1 can low-sodium black beans<br />1 can pineapple tidbits<br />2 large tomatoes, chopped<br />1-2 TBS cilantro, chopped<br />1 small bunch of green onions/scallions, chopped<div>Black pepper, to taste</div><div>Ground cumin, to taste</div><div>1 cup monterey jack or mozzarella cheese, grated<br /><br />In a bowl, mix the chopped tomatoes, chopped cilantro, chopped green onions, pepper, ground cumin, and drained pineapple. Drain the can of black beans and pour most of them into a strainer to rinse off the salty liquid. Mash the remainder of the beans in the can to make them kind of pasty. Add all the beans to the bowl. Add just a little bit of the enchilada sauce, a tablespoon or so, and mix.<br /><br />Fill each tortilla with a few large spoonfuls of the filling, roll them up, and put them seam side down in a 9X13 inch baking dish. You should be able to fit 6 enchiladas in the pan, which should use up all of the filling. Pour the rest of the enchilada sauce and the salsa verde over the enchiladas. Bake, covered with foil, in a 350 degree oven for 35 minutes. Remove the foil, sprinkle the grated cheese over the enchiladas, and bake uncovered for another 5 minutes or so. Let the enchiladas sit for a few minutes before dishing up.</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8839404496367293553.post-81686809407111695832008-10-04T09:30:00.000-07:002008-10-07T12:18:20.800-07:00Curried Butternut Squash SoupThis is one of our favorite cool weather recipes that we discovered last year. It's so nutritious and fills your tummy with warmth and comfort!<br /><br /><div class="body-text"> <h2><span style="font-size:100%;">Ingredients</span></h2> <!--concordance-begin--> <ul><li>1 tablespoon olive oil</li><li>1 medium onion, chopped (about 2 cups)</li><li>2 cloves garlic, minced</li><li>1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes</li><li>6 cups low-sodium chicken broth or vegetable broth</li><li>1 tablespoon curry powder</li><li>A pinch of pumpkin pie spice, if you have it on hand<br /></li><li>2 tablespoons honey</li></ul> <!--concordance-end--> <h2><span style="font-size:100%;">Directions</span></h2> <p> Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder, and pumpkin pie spice, and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. </p> </div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8839404496367293553.post-88535474245172579992008-09-05T22:51:00.000-07:002011-07-07T15:33:47.843-07:00Spinach LasagnaThis is my favorite lasagna ever! I don't love lasagnas with tons of meat; I think vegetables are a lot more interesting and flavorful (and healthy!). I use whole wheat lasagna for it. I know that sometimes you can tell if pasta is whole wheat or not, like in spaghetti dishes for example, but you will have <span style="font-style: italic;">no idea</span> that these noodles are whole wheat.<br />
<br />
9 dried whole wheat lasagna noodles<br />
1 cup chopped onion (1 large)<br />
1 cup sliced fresh mushrooms (or more, if you love mushrooms like me!)<br />
4 cloves garlic, minced<br />
2 TBS butter<br />
1 7-oz jar roasted sweet red peppers, drained and chopped. Don't you dare rinse those puppies! (I usually omit this since roasted red peppers are pretty expensive, but if you can buy them...it's so worth it.)<br />
1 10-oz package frozen chopped spinach, thawed and <span style="font-style: italic;">well drained--important!</span><br />
1 15-oz container ricotta cheese<br />
1 cup shredded mozzarella cheese<br />
1/2 cup grated Parmesan cheese<br />
2 beaten eggs<br />
1 tsp dried basil, crushed<br />
1/2 tsp dried oregano, crushed<br />
1 30 1/2-oz jar meatless spaghetti sauce (one with veggies already in it, like zucchini, is great!)<br />
1/4 cup grated Parmesan cheese<br />
<br />
Cook lasagna noodles for 10-12 minutes (or according to package directions) till tender but still firm. Drain noodles; rinse with cold water. Drain well.<br />
<br />
Meanwhile, in a large skillet cook onion, mushrooms, and garlic in hot butter till tender but not brown; stir in sweet peppers if using. Set aside.<br />
<br />
Pat and squeeze spinach dry with paper towels. In a medium bowl stir together spinach, ricotta cheese, mozzarella cheese, the 1/2 cup Parmesan cheese, eggs, basil, oregano, and 1/4 tsp pepper. Stir mushroom mixture into spinach mixture.<br />
<br />
Spread 1/2 cup of the spaghetti sauce evenly in a 3-quart rectangular baking dish. Arrange 3 lasagna noodles over sauce. Layer with half the mushroom-spinach mixture and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining spaghetti sauce over the top. Sprinkle with the 1/4 cup Parmesan cheese.<br />
<br />
Bake, covered, in a 375 degree oven for 20 minutes. Uncover and bake about 10 minutes more or till heated through. Let stand 10 minutes before serving to let everything set.Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-8839404496367293553.post-68987642562671283022008-09-05T22:39:00.000-07:002010-07-01T21:32:30.341-07:00Bruschetta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VJ340SAU8gcezfKjA-sfKVoX0P0b-_WCNQ9UKimNg-gqeHFzbDCSWpBGtuEcy_CEgKA2GsJguGQiFSIIC85aYC2x36Xi5ybe7KhsRaW8ji7PrKOsbL-ZNwxF5HIyUpa95XTOhYm_3bE/s1600-h/IMG_4527.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VJ340SAU8gcezfKjA-sfKVoX0P0b-_WCNQ9UKimNg-gqeHFzbDCSWpBGtuEcy_CEgKA2GsJguGQiFSIIC85aYC2x36Xi5ybe7KhsRaW8ji7PrKOsbL-ZNwxF5HIyUpa95XTOhYm_3bE/s320/IMG_4527.jpg" alt="" id="BLOGGER_PHOTO_ID_5242779435342594386" border="0" /></a>1 cup pitted black olives<br />2 cloves garlic, minced<br />2 tsp balsamic or red wine vinegar<br />1 tsp capers, drained<br />1 tsp olive oil<br />1 1/3 cups chopped tomatoes (2 medium)<br />1/3 cup thinly sliced green onions<br />1 TBS freshly snipped basil or oregano, or 1 tsp dried basil or oregano, crushed<br />1 TBS olive oil<br />1/8 tsp pepper<br />Loaf of French bread<br />2 TBS olive oil<br />1/2 cup grated Parmesan cheese<br />Ricotta cheese<br /><br />For olive paste, in a food processor bowl or blender container combine olives, garlic, vinegar, capers, and the 1 tsp olive oil. Cover and process till a nearly smooth paste forms, stopping and scraping the sides as necessary.<br /><br />For the tomato topping, in a small bowl stir together chopped tomatoes, green onions, basil or oregano, the 1 TSB olive oil, and pepper.<br /><br />For the toast, cut bread into 1/2-inch thick slices. Use the 2 TBS olive oil to lightly brush both sides of each slice. Place on an ungreased, foil-lined baking sheet. Bake in a 425 degree oven about 5 minutes or till crisp and light brown, turning once.<br /><br />To assemble, spread each piece of toast with a thin layer of ricotta cheese, then a thin layer of olive paste. Top each with about 2 TBS of the tomato topping and sprinkle with Parmesan cheese. Return slices to the baking sheet. Bake in a 425 degree oven for 2 to 3 minutes or till cheese starts to melt and toppings are heated through. Serve warm.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8839404496367293553.post-43055305735213012912008-07-18T11:01:00.001-07:002008-07-18T11:09:21.546-07:00Kale SoupWe found this recipe last fall and it is one of our favorites now! It's easy, healthy, and really tasty!<br /><br />1 TSB olive oil<br />1 small onion, chopped<br />1 clove garlic, minced<br />1 cup fresh mushrooms, sliced<br />2 cups chopped fresh kale<br />4 cups low-sodium chicken or vegetable broth<br />1/8 tsp crushed dried thyme<br />1/4 tsp nutmeg<br />1/4 tsp pepper<br />1 15-oz can white beans (cannellini, white kidney, etc), drained and rinsed<br />4 1/2-inch think slices french bread<br />1/2 cup shredded Fontina cheese<br /><br />Heat oil in a large pot over medium-high heat. Add onion, garlic, and mushrooms and cook and stir 2-3 minutes. Add kale; cook 2-3 minutes, stirring frequently.<br /><br />Add broth and bring to a boil. Stir in thyme, pepper, and nutmeg. Stir in beans. Reduce heat to low. Cover and simmer 20-30 minutes or until kale is tender.<br /><br />Preheat broiler. Place bread slices on baking sheet and top with shredded cheese. Cook under broiler 1-2 minutes until cheese melts. Serve bread slices on top of soup.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8839404496367293553.post-39714043832841443572008-07-18T10:53:00.001-07:002008-11-15T08:25:55.766-08:00Christmas Yams<a style="" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1MH42YiAI2X7KdrGz203Sfb3mZSduSBh29R12lelT-QrKRAyid29mhFaX61gsAVqFwkv0m3R0Qtg8t4nejcS0PyjBKB_F-j2nh0_5wVinn3CCUpFOBLFfCLTFNdU6tVcPO5DMRXLE7U/s1600-h/Christmas-Tree-icon.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1MH42YiAI2X7KdrGz203Sfb3mZSduSBh29R12lelT-QrKRAyid29mhFaX61gsAVqFwkv0m3R0Qtg8t4nejcS0PyjBKB_F-j2nh0_5wVinn3CCUpFOBLFfCLTFNdU6tVcPO5DMRXLE7U/s200/Christmas-Tree-icon.jpg" alt="" id="BLOGGER_PHOTO_ID_5224415177861994354" border="0" /></a><br /><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQcPcKEkivYb3kx9SSX-be8WtjrBOqPq0yjMX_XmcobHvgYB8gPs98dxtNowG-KBCYd-WJzgdKRg1pnqyMrNb3Z9KPObel4DZBEo-BE0UBGE1h5qcBhpScXBT8Xnp_OhnihG2MiivZnM/s1600-h/IMG_4601.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQcPcKEkivYb3kx9SSX-be8WtjrBOqPq0yjMX_XmcobHvgYB8gPs98dxtNowG-KBCYd-WJzgdKRg1pnqyMrNb3Z9KPObel4DZBEo-BE0UBGE1h5qcBhpScXBT8Xnp_OhnihG2MiivZnM/s400/IMG_4601.jpg" alt="" id="BLOGGER_PHOTO_ID_5268727642795014562" border="0" /></a><br /></div>A yummy Thanksgiving and Christmas favorite from Jordan's mom!<br /><br />6-7 large yams<br />1 stick butter<br />1/2 tsp salt<br />1 tsp nutmeg and cinnamon<br />1/2 tsp allspice<br />1/2 cup (or more) brown sugar<br />2 beaten eggs<br />3/4 cup half and half<br />Baby marshmallows<br />1/2 tsp orange peel (optional)<br /><br />Wash, rinse, and quarter yams. Cook by bringing to a boil, turning the temperature down to low and simmer 15-20 minutes, just until tender but <span style="font-style: italic;">not</span> mushy. Drain. Peel yams and put them in a big casserole dish. Mash the yams while still hot. Add the stick of butter. Mash together, melting the butter. Add salt, nutmeg, cinnamon, allspice, and brown sugar. Mix. Add the beaten eggs and half and half and stir. Top with baby marshmallows. Bake at 325 degrees F for 20-25 minutes until marshmallows are a light golden brown.<br /><br />*When I made these on Jordan's birthday, he suggested adding some crushed, drained pineapple. We added about 1/2-3/4 cups, and it was a great addition!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8839404496367293553.post-36179787639401982392008-07-17T18:08:00.001-07:002008-10-04T12:35:50.750-07:00Meatballs and Orange Gravy<div>The only meatballs I really like. They are delicious!<br /><br /><br />Two handfuls of white rice<br /></div> <div>4 T. flour</div> <div>1 t. salt</div> <div>1/2 t. pepper</div> <div>2 T. minced onion<br /></div> <div>1 lb. lean ground beef</div> <div>Two cans tomato soup</div> <div>Scant two soup cans of water</div> <div><br /><br /></div> <div>Mix rice, flour and seasonings together in large bowl. Add ground beef and mix with your hands. Form into balls about the size of walnuts. Try not to overmix or pack the meat together too tightly or else you end up with hard and chewy meatballs. </div> <div> </div> <div>Put the soup and the water in the pressure cooker over high heat. After soup boils, carefully drop meatballs into pot. Make sure the meatballs are covered with soup and distributed evenly in pot. Immediately cover with the lid and lock into place. When the steam thing pops up, put the rocking thing on the lid. When the rocking becomes consistent, turn heat to medium or medium high and cook for 20 minutes. (You want the rocking to be gentle.) After 20 minutes turn the heat off but don't open the lid. Let the meat rest until the steam indicator drops down. You can speed up the process by putting the pot under running hot water in the sink after the 20 minutes of cooking, and that will make the steam indicator drop faster, but I prefer to let it sit because it makes the meatballs more tender.<br /><br />Voila! You have meatballs and instant gravy. The gravy is <span style="font-style: italic;">excellent</span> over mashed potatoes.<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8839404496367293553.post-68260727229086872952008-07-17T18:03:00.000-07:002008-11-20T21:47:36.376-08:00No Meat Chili<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kbdQhLu33_uR0iDshiDPG8uutRbpiYk9ysozEPgkGYlJIWhqq6jowPZePEh2_YRGZjKLwbx1fyv788DIY4Ge8QYbfXIU5cd6l1kXOV1HfYC00Wbw2RNMAccjXme0NJr4HKQNzrYAK0M/s1600-h/chili.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kbdQhLu33_uR0iDshiDPG8uutRbpiYk9ysozEPgkGYlJIWhqq6jowPZePEh2_YRGZjKLwbx1fyv788DIY4Ge8QYbfXIU5cd6l1kXOV1HfYC00Wbw2RNMAccjXme0NJr4HKQNzrYAK0M/s400/chili.jpg" alt="" id="BLOGGER_PHOTO_ID_5270983005367502754" border="0" /></a><br /><div>This is my mom's recipe for chili, which is my favorite chili recipe ever. I actually don't like chili with lots of meat, only lots and lots of veggies! So this has a lot of beans for protein instead of meat. This can also be made in a crock-pot. Yummy, <span style="font-style: italic;">healthy</span>, comfort-food.<br /><br />1 15oz. can red kidney beans </div> <div>1 15oz. can Great Northern beans</div> <div>1 14oz. can diced tomatoes</div> <div>1 8oz. can tomato sauce</div> <div>3/4 cup green pepper, chopped</div> <div>1/2 cup onion, chopped</div> <div>1 tablespoon chili powder</div> <div>1 teaspoon sugar</div> <div>1/2 teaspoon dried basil</div> <div>2 cloves of garlic, minced (or equivalent of garlic powder)</div> <div> </div> <div>Drain and rinse beans. Do<span style="font-style: italic;"> not</span> drain tomatoes. Saute onion and garlic in a bit of butter for five minutes. Put all ingredients into large pot*. Simmer over medium/low heat until green peppers are soft, approximately 20 minutes, stirring occasionally. The longer you let this simmer, the tastier it becomes.<br /><br />*This picture is chili made in a crock-pot instead of over the stove. We just put it on low all day, and it turned out delicious!!<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8839404496367293553.post-53718252954185194072008-07-17T15:34:00.000-07:002008-11-01T14:10:11.363-07:00Pumpkin Pie Crunch<a style="" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hOMXztbSdo22tjJbKeMv-07YVAYfdCwA9L0hofzA3qKI_DKLzYD-wV56uqMhpweMltp4s70O8XqFvPjpFw-_R_jAT3gZl0cSk1i3IrDUMUzXo4ObZCzXyOsIfJSW61-PnovBa6soeUE/s1600-h/autumn.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hOMXztbSdo22tjJbKeMv-07YVAYfdCwA9L0hofzA3qKI_DKLzYD-wV56uqMhpweMltp4s70O8XqFvPjpFw-_R_jAT3gZl0cSk1i3IrDUMUzXo4ObZCzXyOsIfJSW61-PnovBa6soeUE/s200/autumn.jpg" alt="" id="BLOGGER_PHOTO_ID_5224116918575826130" border="0" /></a><br />This is a recipe from my mom that has become one of Jordan's favorite desserts. It tastes great in the fall, since it's like pumpkin pie. We like to use a spice cake mix instead of the yellow mix, and omit the pumpkin pie spice.<br /><br /><div>1 can (16 oz.) solid pack pumpkin</div> <div>1 can (12 oz.) evaporated milk</div> <div>3 eggs</div> <div>1 1/2 cups sugar</div> <div>4 tsp. pumpkin pie spice</div> <div>1/2 tsp. salt</div> <div>1 pkg. yellow cake mix</div> <div>1 cup coarsely chopped pecans</div> <div>1 cup butter, melted</div> <div> </div> <div>Preheat oven to 350 degrees. Grease bottom only of 9X13 pan. Combine first six ingredients in large bowl. (This will be very soupy.) Pour into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over all. Bake at 350 degrees for 50 to 55 minutes or until golden. Cool completely. Serve with whipped cream. Makes 16-20 servings.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8839404496367293553.post-36426702503426609762008-07-17T15:30:00.000-07:002008-07-17T15:33:32.298-07:00Pasta Della CaliforniaThis is another recipe from my friend, Christine. It's delicious! I think we made it about the same way she did, but using spinach instead of arugula, because that's what we had on hand.<br /><br />This is the recipe according to Christine:<br /><br />"here is the recipe for the pasta with avocado...this is the original recipe (with a few of my modifications) that is supposed to serve 4....i halved it and i think it would be fine for 2 people (i had leftovers). i like this recipe because it uses 3 different vegetables, and is easy. the cookbook authors said they called it "california" because "avocado pasta" would scare people away haha.<div id=":w7" class="ArwC7c ckChnd"> <div> </div> <div>1/2 pound linguine (i just used penne because...that's all i ever buy)</div> <div>3 cups sliced broccoli (tops cut into small florets, stalks sliced thinly)</div> <div>2 Tb olive oil</div> <div>6 cloves garlic, minced (original recipe said 8...i thought that would be too much so i reduced)</div> <div>1/4 tsp grated lime zest (i omitted this)</div> <div>1/2 tsp red pepper flakes</div> <div>1 cup veg broth</div> <div>2 Tb lime juice or juice of one lime (definitely do not omit...i just buy the lime juice in a bottle)</div> <div>1/2 tsp salt</div> <div>several pinches of black pepper</div> <div>4 cups loosely packed arugula leaves*</div> <div>2 avocados, peeled and sliced into 1-inch chunks</div> <div> </div> <div>1. Bring water for pasta (and broccoli) to a boil and start prepping other ingredients. Add pasta (you will add the broccoli to the pasta in the last minute of cooking).</div> <div>2. Add oil to skillet over medium heat. Add garlic, lime zest, and red pepper flakes. Heat for 2 mins, don't burn garlic.</div> <div>3. Add vegetable broth, lime juice, salt, and pepper to skillet. Bring to a boil.</div> <div>4. Reduce to simmer and add arugula. By this point pasta should be almost done. Add the broccoli to the pasta and cook 1 minute, then drain all.</div> <div>5. When arugula is wilted, add broccoli and pasta and mix all together, heating for a few mins. Then add avocado and turn off the heat. Gently toss to incorporate avocado, until it is heated through (if avocado gets too hot/stirred, it will mush...it should remain in chunks).</div> <div> </div> <div>*i think it would be fine with spinach instead of arugula (or any other leafy green?). I actually had arugula on hand because I used it in another recipe. but i think it is kind of expensive."</div> </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8839404496367293553.post-16964358621508292532008-07-17T15:18:00.000-07:002008-07-17T15:26:36.013-07:00Better than Anything CakeThere are a lot of different names for this cake, but it seems like a lot of people have this recipe or something similar. Not for those lacking a major sweet tooth! Jordan has a sweet tooth, and this is too sweet for even him, but I love it!<br /><br />1 Devil's Food Cake mix<br />1 can sweetened condensed milk<br />1 8 oz jar caramel ice cream topping (not the kind you have to heat up)<br />8 oz. cool whip<br />Heath Bar, crumbled<br /><br />Cook the cake in a 9X13 inch pan. After it's done and while it's still hot, poke holes into the cake with the handle of a wooden spoon. Poke the holes all the way to the bottom of the cake, about an inch apart. Pour the sweetened condensed milk and caramel over the cake, making sure it gets down the holes. Put the cake in the fridge, uncovered, for about 3 hours. Spread cool wip over the cake and sprinkle with the crumbled Heath Bar.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8839404496367293553.post-35317560049124808192008-07-17T15:12:00.000-07:002008-07-17T15:17:30.088-07:00Salsa4 medium tomatoes<br />1 small onion, finely chopped<br />2-3 jalapeño peppers, seeded and minced<br />1-2 small cloves garlic, minced<br />1/4 cup chopped fresh cilantro<br />2 TBS lime juice<br />Salt and pepper to taste<br /><br />Cut tomatoes in half; remove seeds. Coarsely chop tomatoes. Combine tomatoes, onion, jalapeño peppers, cilantro, garlic, and lime juice in medium bowl. Add salt and pepper. Cover and refrigerate 1 hour, or even up to 3 days for flavors to blend.<br /><br /><span style="font-style: italic;">Note: Letting the salsa sit at room temperature for a while will make it even spicier. </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8839404496367293553.post-50772988023248998122008-07-17T15:04:00.000-07:002008-07-17T15:09:32.699-07:00Hawaiian HaystacksThe coconut and the pineapple make this dish "Hawaiian"--an old family favorite, and great for large crowds.<br /><br />White rice<br />Chinese noodles<br />Cream of chicken soup<br />Cooked chicken<br />Milk<br />Cheddar cheese, grated<br />Tomatoes, chopped<br />Coconut, shredded<br />Canned pineapple, drained<br />Sliced olives<br />Green onions<br />Cooked peas<br />Any other topping you think would be tasty<br /><br />Cook rice. Make a chicken gravy by heating the milk and soup--one half can of milk for every can of soup. Add the chicken. Don't heat the gravy to boiling. To serve, start with a bed of rice, then top with the Chinese noodles, gravy, cheese, and any other topping you feel like.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8839404496367293553.post-2318597064783277212008-07-17T12:59:00.001-07:002008-07-17T13:02:55.955-07:00Barquinhos de Beringela (Eggplant Dinghies)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQBlwrlcSS1c3VupD5KF2T1iCE5fp2tJnnKZ_pV2Rdc1qykQTbQAkLdMe-oLScyaF3P4Z_cWg5t6KaC30277r9A8nVozBzSCf0PGSCbrDOO42o3S1H7bFNO3SoGMJwEB5bI5XauI9K1w/s1600-h/Food+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQBlwrlcSS1c3VupD5KF2T1iCE5fp2tJnnKZ_pV2Rdc1qykQTbQAkLdMe-oLScyaF3P4Z_cWg5t6KaC30277r9A8nVozBzSCf0PGSCbrDOO42o3S1H7bFNO3SoGMJwEB5bI5XauI9K1w/s320/Food+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5224075598266427858" border="0" /></a><br />This is a Brazilian recipe from a cookbook that Jordan gave me that has recipes from all around the world, along with information about all of the countries and their culinary cultures and traditions, AND suggested ethnic music to go along with the meal.<br /><br />2 large eggplants<br />1 large yellow onion, chopped<br />2 cloves garlic<br />1 14-oz can of whole, peeled tomatoes<br />12 scallions (green onions), chopped<br />Bunch of parsley, chopped<br />Olive oil<br />Salt<br />Pepper<br /><br />Slice the eggplants in half vertically. Scoop out the center of each half, making 4 little boats, or "dinghies". Sprinkle the halves and the scooped out part with salt and set aside. Saute the onion in 2 TPS of olive oil, and when nearly clear, add the cloves of chopped garlic and saute until transparent. Drain the can of tomatoes and chop, then add them to the onion-garlic mixture. Add just a little bit of water to the pan so that the vegetables can simmer for about 5 minutes. Wipe the eggplants halves and insides with a paper towel. Cube the reserved eggplant and add it to<br />the tomato mixture. Simmer for 5 more minutes. Add chopped scallions, parsley, salt and pepper to taste. Simmer again, for about 5 minutes. Transfer the filling into a bowl, wipe down the pan, heat a little olive oil in it, then saute the eggplant halves for about 2 minutes on each side. Fill them with the tomato filling mixture and continue to cook, covered, for about 3 minutes. Let stand, covered, for 15-20 minutes, and serve warm.<br /><br />(Just sauteing the eggplant halves didn't cook them very well. Next time I might try roasting them in the oven before filling them.)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8839404496367293553.post-29534599921858086052008-07-17T12:10:00.000-07:002008-07-17T12:12:17.736-07:00Feta Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfRyTvcWQ2cFyWmdMYh73GAe5kr5HKO7Fe5oEoZr20UXbKzzogb4IjolMkAmPq49J4nRlRdfqIJDKW3dAmH79GzYxaediyDKXAsP7Egx6iS8NxL-CPx1nRl3pEdQEt-351vdbFLpJkRVk/s1600-h/Food+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfRyTvcWQ2cFyWmdMYh73GAe5kr5HKO7Fe5oEoZr20UXbKzzogb4IjolMkAmPq49J4nRlRdfqIJDKW3dAmH79GzYxaediyDKXAsP7Egx6iS8NxL-CPx1nRl3pEdQEt-351vdbFLpJkRVk/s320/Food+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5224062813368641186" border="0" /></a><br />This is a GOOD salad. The amounts of all the ingredients don't really have to be exact, so I'll just kind of explain how to make it. Cook about 1 1/2 to 2 cups of cooked orzo, drain, and rinse with cool water. Let all the water drain from the pasta. Meanwhile, chop up some olives, basil, spinach, tomatoes, and roasted red bell peppers, and mix them all with the orzo. Also mix in a couple of handfuls of crumbled feta cheese. For the dressing, whisk together 2 TBS of olive oil with 1 1/2 tsp of cider vinegar and some black pepper. Pour that over the salad and mix. The salad is the best at room temperature. It's important that the pasta is cooled so it doesn't melt the feta cheese.Unknownnoreply@blogger.com1