tag:blogger.com,1999:blog-83604998505234905972024-03-20T02:47:30.015-07:00edible venturesethical, healthy, and easy recipes to please every palatelauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.comBlogger323125tag:blogger.com,1999:blog-8360499850523490597.post-27687280177210536452011-04-09T12:55:00.000-07:002011-04-09T12:55:28.113-07:00New Blog!As promised, I have finally created a new food blog. It has a more specific concept and I think you guys will love it. You can check it out at <a href="http://gluttonfornourishment.wordpress.com/">Glutton for Nourishment</a>. Please have a look, and I welcome your feedback.lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com0tag:blogger.com,1999:blog-8360499850523490597.post-15519151511778330322010-06-12T08:30:00.000-07:002010-06-12T08:35:06.614-07:00Goal Achieved (for now)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXJQDKXI-GTLu5TaWYZ57j66dzUW6KIsTXo6HJsWLL67F24QDyY8WjO23S-NRmt3I_bxNkwCyplM9MeuZNIYOh-vY2d41nD6vfKzh2DHicCNbeks9DBykB5vg8Fd_glGsdLLIGMSSsjvc/s1600/DSCN2335.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXJQDKXI-GTLu5TaWYZ57j66dzUW6KIsTXo6HJsWLL67F24QDyY8WjO23S-NRmt3I_bxNkwCyplM9MeuZNIYOh-vY2d41nD6vfKzh2DHicCNbeks9DBykB5vg8Fd_glGsdLLIGMSSsjvc/s200/DSCN2335.jpg" width="200" /></a></div> When I <a href="http://edibleventures.blogspot.com/2008/12/first-post.html">first started</a> this blog, I was trying to learn to be more comfortable in the kitchen. I already loved to cook, but I wasn't so good at improvising. I had a collection of cookbooks that was constantly growing, and a fear of straying too far from those recipes. I was a novice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwc157jmTq73faenBdGrO7vxe-8H2EyRCSaunSyy0fbozkXgI3bLVOMrjwFtfP73hnJ-5pp1EMFjzoSg39kvieAzyiQrs1Owv6dly9WL2p9foQDsUTswm3MBlYAJs1WzRqF-kZkVM-19Dh/s1600/DSCN2664.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwc157jmTq73faenBdGrO7vxe-8H2EyRCSaunSyy0fbozkXgI3bLVOMrjwFtfP73hnJ-5pp1EMFjzoSg39kvieAzyiQrs1Owv6dly9WL2p9foQDsUTswm3MBlYAJs1WzRqF-kZkVM-19Dh/s200/DSCN2664.JPG" width="200" /></a>I wouldn't say that I am now a gourmet chef, but thanks in large part to this blog, I am certainly comfortable in the kitchen. I have taught myself new <a href="http://edibleventures.blogspot.com/2010/01/polenta-with-garlicky-greens.html">techniques</a> and shortcuts. I have broadened my horizons. I've done things I always wanted to do, like <a href="http://edibleventures.blogspot.com/2009/03/savory-carrot-thyme-tart.html">made home-made pastry</a> and <a href="http://edibleventures.blogspot.com/2010/03/perfect-roast-chicken.html">roasted a whole chicken</a>. I've kept my meals and desserts interesting and shared them with you. You might have noticed that as this blog progressed, the recipes became more my own and less from other people's pages.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLou74n48nvFIyF9g1gh4Na0bGPM5f4Da-KK0ShhaLPHZiMuVMDU_hNuRymfnmUl9XejgkhS0vwyRwxssHM-jIk0816cMDve8H1bjQeZDrfTCHv9zS7GotzYAmRHBmpB8HwtsLge4jUmh6/s1600/DSCN2519.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLou74n48nvFIyF9g1gh4Na0bGPM5f4Da-KK0ShhaLPHZiMuVMDU_hNuRymfnmUl9XejgkhS0vwyRwxssHM-jIk0816cMDve8H1bjQeZDrfTCHv9zS7GotzYAmRHBmpB8HwtsLge4jUmh6/s200/DSCN2519.JPG" width="200" /></a> My journey to become a great cook is not over, and will never be, but I certainly have reached a milestone. And I have to say that I think I have outgrown this blog a bit, at least for now. While I used to love taking pictures of my creations and posting about them here, "showing off" a bit, admittedly, even if it wasn't always something to show off about, now it is somewhat of a hindrance. Not to mention that I want to be able to cook favorite things I've made before, and this blog makes me feel like I always have to try something new.<br />
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I love to cook, I love to eat, and I love to write, but the blog itself is starting to feel like it is actually holding me back a bit now. This is a great surprise to me, as it is the blog that helped me to grow so much over the past year and a half.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPg5MPQH7WtntUMVRyqETM_R3J5AJacGz7QA7zyLp_QPSmkYU_Hq5f1g6I23FELOBYBeM8n5EN8iX8PLNvXymvpvpoLKHkost3tGIJu8Kma8l-NAxDFmRT55k0mdPGvlJhLp-OTGcfj2nO/s1600/DSCN2099.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPg5MPQH7WtntUMVRyqETM_R3J5AJacGz7QA7zyLp_QPSmkYU_Hq5f1g6I23FELOBYBeM8n5EN8iX8PLNvXymvpvpoLKHkost3tGIJu8Kma8l-NAxDFmRT55k0mdPGvlJhLp-OTGcfj2nO/s200/DSCN2099.JPG" width="200" /></a>I will still be on twitter (@edibleventures) posting about my adventures in the kitchen, and I do plan to start a new blog with a different concept before long (stay tuned, I will be sure to post the link here when the time comes). But for now, this blog is going into hibernation. Thank you to those of you who supported me along the way. If you ever want a recipe idea or a tip I am here to help, feel free to e-mail me (laurathelop at hotmail dot com). I will keep this blog up for quite some time so that the recipes are still available. And I will still read *your* blog, those of you who have them.<br />
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Happy eating, cooking, and blogging! I still hope to have you all over for dinner some day.lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com3tag:blogger.com,1999:blog-8360499850523490597.post-70784713656001892262010-06-07T18:39:00.000-07:002010-06-07T18:39:51.084-07:00Spicy Roasted Red Pepper Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0WdLgZBhNLuGcYMYWbjmIGt0gDsy4FLCqLG6dPZ3BvDu4rX__b7U0sl1SB1vwG3YL3qU3Qol-1sNFYB6qW_Wlz6j1Po0jlhqb6GQQZUytiIhJPW6MrsW_9XOMkGKLtxiVz2n0g05gRgy/s1600/DSCN2850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0WdLgZBhNLuGcYMYWbjmIGt0gDsy4FLCqLG6dPZ3BvDu4rX__b7U0sl1SB1vwG3YL3qU3Qol-1sNFYB6qW_Wlz6j1Po0jlhqb6GQQZUytiIhJPW6MrsW_9XOMkGKLtxiVz2n0g05gRgy/s320/DSCN2850.JPG" /></a></div>There were a few beautiful red bell peppers in my refrigerator, and we were about to go away for the weekend. I had already had them for several days, and the idea that they might be spoiled by the time we got back from our trip was just too depressing. I had the genius idea of roasting them, figuring it would buy me a few more days.<br />
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Now that we're home, I decided to use the roasted red peppers to make a pasta sauce. But you need not stop at pasta with this one, my friends. This sauce is spicy and sassy. Saucy, if you will. It would do wonderful things on top of meat, chicken, fish, or yes, pasta. It could jazz up a platter of grilled vegetables. It could jazz up your life, in fact.<br />
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The diced fire roasted tomatoes I used already had spicy chilies in them, but if you have regular fire roasted tomatoes without chilies, you might want to add red pepper flakes or cayenne, or some other source of heat. This sauce is velvety smooth, and the heat helps to give it an edge that it craves. And you will crave it too, I promise.<br />
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Home made roasted red peppers are a beautiful thing, but of course you can use the jarred ones, too. Just drain and rinse them first.<br />
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<div style="color: #990000;">Spicy Roasted Red Pepper Sauce</div><div style="color: #990000;">makes about 4 cups</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">INGREDIENTS:</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">1 tablespoon extra virgin olive oil</div><div style="color: #990000;">3 garlic cloves, chopped</div><div style="color: #990000;">3 roasted red bell peppers, chopped</div><div style="color: #990000;">one 14.5 ounce can of diced fire roasted tomatoes with chilies</div><div style="color: #990000;">a pinch of dried oregano</div><div style="color: #990000;">salt</div><div style="color: #990000;">2 teaspoons good quality balsamic vinegar</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">DIRECTIONS:</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">1. Heat the oil in a large high-sided skillet over medium heat. When it's hot, add the garlic and cook, stirring, for about one minute, until fragrant and starting to turn golden. </div><div style="color: #990000;"><br />
</div><div style="color: #990000;">2. Add the bell peppers and the diced tomatoes with their juices. Stir to combine, then season with oregano and salt. Bring to a bubble, then stir in the balsamic. Reduce to a bare simmer. </div><div style="color: #990000;"><br />
</div><div style="color: #990000;">3. Let the sauce simmer for a few minutes so the flavors can marry and the sauce heats through, and thickens just slightly. Turn off the heat and let sit for a minute.</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">4. Transfer the sauce (carefully) to a food processor or blender and puree until smooth. Serve hot over pasta, meat, or veggies.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com2tag:blogger.com,1999:blog-8360499850523490597.post-20028321481041493232010-06-02T19:22:00.000-07:002010-06-02T19:22:39.885-07:00Zucchini and Cilantro Soup with Chile and Mint<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gHETdS5yChgfmohCQpBoXAH5Fu7keMGTnSF-9e3qyF3TkxKQFFod452YGTTb4Ig4zSahyphenhyphenqmu5ugK_-wmUC_4S9foejy_oembZTuoiAv8EnF1K5pQxCgwQz1eZTSMOrvtuAtOEDH5tmOW/s1600/DSCN2810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gHETdS5yChgfmohCQpBoXAH5Fu7keMGTnSF-9e3qyF3TkxKQFFod452YGTTb4Ig4zSahyphenhyphenqmu5ugK_-wmUC_4S9foejy_oembZTuoiAv8EnF1K5pQxCgwQz1eZTSMOrvtuAtOEDH5tmOW/s320/DSCN2810.JPG" /></a></div>Looking for a soup that is transcendentally delicious? Yep, this is it. Here we have another example of how well zucchini pairs with fresh herbs, only now we have it in soup form. You could serve this soup chilled on a hot day, or hot on a chilly day. It's easy-going like that.<br />
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I have to say that when you taste this soup, it's not obvious what it is exactly. It tastes like a delicious vegetarian tortilla soup. You know there are herbs, you know there is spiciness, and you know there is a generally Mexican flavor. But zucchini? You might not have guessed. This is a great way to use up zucchinis when you're sick of zucchini, or if you are trying to fool your picky children or husband into eating zucchini. Or, you can feed it to zucchini-lovers and see if they recognize their favorite squash. It's up to you.<br />
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This soup is rich and refreshing at the same time. It's pretty amazing. It's pretty great. You should try it.<br />
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</div><div style="color: #274e13;">Zucchini and Cilantro Soup with Chile and Mint</div><div style="color: #274e13;">adapted from Deborah Madison's Local Flavors</div><div style="color: #274e13;">serves 4</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">INGREDIENTS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">2 tablespoons extra virgin olive oil</div><div style="color: #274e13;">1 serrano or jalapeno chile, seeded and chopped </div><div style="color: #274e13;">2 medium-sized zucchini, quartered lengthwise and chopped</div><div style="color: #274e13;">1 small bunch of cilantro, stems and leaves divided, chopped</div><div style="color: #274e13;">1/2 medium onion, thinly sliced</div><div style="color: #274e13;">2 tablespoons chopped parsley</div><div style="color: #274e13;">1 tablespoon chopped mint</div><div style="color: #274e13;">2 corn tortillas</div><div style="color: #274e13;">salt to taste</div><div style="color: #274e13;">3 cups chicken or vegetable broth</div><div style="color: #274e13;">juice of 1 lemon</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">DIRECTIONS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">1. Heat one tablespoon of the oil in a medium soup pot over medium-high heat. Add the chile, zucchini, cilantro stems, onion, parsley, and mint. Cook, stirring occasionally, until onion is softened and zucchini is starting to get tender, about 10 minutes.</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">2. Tear up one of the tortillas into pieces and add it to the pot. Add a healthy pinch of salt and stir. Add the broth and bring to a boil. Reduce to a simmer and cover the pot. Cook for about 15 minutes, or until zucchini is very tender. Remove from heat.</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">3. Stir in the cilantro leaves (save a bit for garnish if you like). Let the soup cool slightly, then puree in a blender, food processor, or with an immersion blender, until smooth. Season to taste with salt and lemon juice.</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">4. In a small skillet, heat the remaining tablespoon of oil over medium-high. Cut the remaining tortilla into strips and add to the hot oil. Cook until crisp, then set on paper towels to drain. Serve the soup garnished with a small mound of tortilla strips and reserved cilantro.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com2tag:blogger.com,1999:blog-8360499850523490597.post-56771607513105275592010-05-30T15:43:00.000-07:002010-05-30T15:43:41.408-07:00Blueberry Bran Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMYLpm32h8WygjonbAl0Jm55aTewFCGR-dG6L40aMAQtqp1C-PYomccEQv3GmI8B6QiYZydXVI_v1v_d7PqxlXv7Uxir1_wqKfh2eYa97BYmEdP79RT1HwIDX6ojH4q_5XihgDEOVFYlB/s1600/DSCN2800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMYLpm32h8WygjonbAl0Jm55aTewFCGR-dG6L40aMAQtqp1C-PYomccEQv3GmI8B6QiYZydXVI_v1v_d7PqxlXv7Uxir1_wqKfh2eYa97BYmEdP79RT1HwIDX6ojH4q_5XihgDEOVFYlB/s320/DSCN2800.JPG" /></a></div>I love blueberry muffins, in <a href="http://edibleventures.blogspot.com/2009/05/tale-of-two-muffins.html">case</a> you <a href="http://edibleventures.blogspot.com/2010/03/blueberry-almond-muffins.html">couldn</a>'t tell. These are yet another variation, with plump fresh blueberries and a more rustic muffin base. Thanks to the use of wheat germ or wheat bran (your choice), these are muffins you can feel pretty good about eating. They're high in fiber and low in fat. They also happen to taste great.<br />
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You can find fantastic blueberries right now, so it's a great time to give this recipe a try. The muffins are sweetened with maple syrup, so they have that extra edge that is hard to identify. They'll make an excellent breakfast before all your barbecue-ing on memorial day. Muffins make an excellent breakfast any time, in my opinion! <br />
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*Note: the original recipe said it makes 12 muffins, but I got 16. So have a second muffin tin around just in case.<br />
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<div style="color: #073763;">Blueberry Bran Muffins</div><div style="color: #073763;">adapted from<i> Mad Hungry</i></div><div style="color: #073763;">makes 12-16* muffins</div><div style="color: #073763;"><br />
</div><div style="color: #073763;">INGREDIENTS:</div><div style="color: #073763;"><br />
</div><div style="color: #073763;">2 cups whole wheat pastry flour</div><div style="color: #073763;">1 tablespoon baking soda</div><div style="color: #073763;">1/2 teaspoon kosher salt</div><div style="color: #073763;">2 large eggs</div><div style="color: #073763;">4 tablespoons pure maple syrup</div><div style="color: #073763;">1/2 cup sugar</div><div style="color: #073763;">1/2 cup canola oil</div><div style="color: #073763;">1 1/2 cups skim milk</div><div style="color: #073763;">1 cup fresh blueberries</div><div style="color: #073763;">1/2 cup wheat bran or wheat germ</div><div style="color: #073763;"><br />
</div><div style="color: #073763;">DIRECTIONS:</div><div style="color: #073763;"><br />
</div><div style="color: #073763;">1. Preheat oven to 400. Grease a standard 12-cup muffin tin or line with paper or reusable liners.</div><div style="color: #073763;"><br />
</div><div style="color: #073763;">2. In a large bowl, whisk the flour, baking soda, and salt. In a medium bowl, beat the eggs, maple, sugar, oil, and milk together. Add the wet ingredients to the dry and stir until just mixed together. Stir in blueberries and wheat bran or germ.</div><div style="color: #073763;"><br />
</div><div style="color: #073763;">3. Spoon the batter into the muffin cups, filling them about 3/4 of the way (more if you want your muffins to spill over the top). You may need to use a second muffin tin for the extra batter. Bake for 20-25 minutes, or until golden brown. Cool for 5 minutes before removing from the pan.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com2tag:blogger.com,1999:blog-8360499850523490597.post-41457034779556353222010-05-27T20:30:00.000-07:002010-05-27T20:30:10.757-07:00Spiced Chicken Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-VRfm_gahxq3Dth8D56q0Sy_33gNnmaxCJu0wlUTKrvj9g41k8n5iTVZa-FEO1cRD_K9wexB65VYgk2p6TKI0z1mIrPyOfE89NwDgwanSBw4n1MEGjSTKftH-cjjEGa0qfHsPqW0W3VM/s1600/DSCN2797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-VRfm_gahxq3Dth8D56q0Sy_33gNnmaxCJu0wlUTKrvj9g41k8n5iTVZa-FEO1cRD_K9wexB65VYgk2p6TKI0z1mIrPyOfE89NwDgwanSBw4n1MEGjSTKftH-cjjEGa0qfHsPqW0W3VM/s320/DSCN2797.JPG" /></a></div>Sometimes those random ingredients in your refrigerator can come to a fortuitously delicious conclusion. I knew I wanted to make chicken for dinner, but I wasn't sure exactly what I wanted to do with it. We had arugula, a couple of stray potatoes, lots of carrots and half a cucumber. We had herbs, and the usual spices, oils, and vinegars. We also had a chunk of feta.<br />
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Voila! All of these items came together to form a filling and delicious salad. The chicken breast is marinated for a mere 10-15 minutes in yogurt and spices, then cooked in a cast-iron skillet and placed atop a salad of mixed veggies and boiled potatoes. It's simple and filled with flavor. <br />
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This is a basic formula that could work with any number of variations. Cook a piece of marinated chicken breast and you can put it on top of just about anything, and then call it spiced chicken salad. This particular combination works wonders, but if you have some mixed baby greens and tomatoes, you could use those instead of the arugula and potatoes. You could ditch the feta and opt for fresh mozzarella, cubes of sharp cheddar, or no cheese at all if you like. <br />
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Once again, I invite you to take my recipe and do whatever you like with it. That's what playing in the kitchen is all about.<br />
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And speaking of which, I am thinking about changing some things up on this blog. Is there anything you'd like to see more of? Anything new you'd like to see besides recipes? I promise to consider any serious suggestions. Thanks!<br />
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</div><div style="color: #274e13;">Spiced Chicken Salad</div><div style="color: #274e13;">serves 2</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">INGREDIENTS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">1 cup plain lowfat yogurt</div><div style="color: #274e13;">pinch of ground cinnamon</div><div style="color: #274e13;">bigger pinch of ground cumin</div><div style="color: #274e13;">salt to taste</div><div style="color: #274e13;">2 tablespoons finely chopped parsley, divided</div><div style="color: #274e13;">2 skinless boneless chicken breast cutlets</div><div style="color: #274e13;">2 medium red-skinned potatoes, cut into 1/2-inch cubes</div><div style="color: #274e13;">2 cups baby arugula</div><div style="color: #274e13;">1/2 hothouse cucumber, cut lengthwise and thinly sliced</div><div style="color: #274e13;">1 large carrot, peeled and thinly sliced</div><div style="color: #274e13;">cooking spray </div><div style="color: #274e13;">1 teaspoon white balsamic vinegar</div><div style="color: #274e13;">1 tablespoon extra virgin olive oil</div><div style="color: #274e13;">1/2 cup diced feta cheese</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">DIRECTIONS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">1. In a shallow dish, combine yogurt, cinnamon, cumin, a pinch of salt, and about half the parsley. Place the chicken cutlets in the dish and turn to coat well with the yogurt mixture. Let marinate for 10-15 minutes. </div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">2. While the chicken marinates, place the potatoes in a saucepan and cover with cool water by about 1 inch. Place on the stove over high heat and bring to a boil. Reduce heat slightly and cook until potatoes are fork-tender, about 10 minutes. Drain and set aside to cool.</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">3. While the potatoes are cooking and the chicken is marinating, put the arugula, cucumber, and carrots in a large salad bowl with the remaining parsley. </div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">4. Heat a cast-iron skillet, sprayed well with cooking spray, over medium-high heat. When it's hot, shake the excess marinade off the chicken and add it to the skillet. Cook for about 4 minutes on each side, or until browned and cooked through. </div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">5. Drizzle the vinegar and oil over the salad and toss. Add feta and toss again. Divide the salad among two plates and add the potatoes around the perimeter. Place a cooked chicken cutlet on each salad and serve.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com1tag:blogger.com,1999:blog-8360499850523490597.post-76102951341042267662010-05-25T20:19:00.000-07:002010-05-25T20:19:44.816-07:00Penne with Zucchini and Mint<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fsRQ51lbUSxrFsexhHnzO6kUus9Sct3YYQ7uggwtS5X3bzeQ2oc4u8gfOzQXyeeVSKmp2bbnLFlb18yDv9j2Ls7u1eoWfsyzYayPTNqJ6d_LIbQuejj36nFxEYQ91sYh2K1P16shT2Jg/s1600/DSCN2788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fsRQ51lbUSxrFsexhHnzO6kUus9Sct3YYQ7uggwtS5X3bzeQ2oc4u8gfOzQXyeeVSKmp2bbnLFlb18yDv9j2Ls7u1eoWfsyzYayPTNqJ6d_LIbQuejj36nFxEYQ91sYh2K1P16shT2Jg/s320/DSCN2788.JPG" /></a></div>This pasta is perfect for a weeknight. We had some special impromptu dinner guests tonight, and it was easy to quickly pull this together while visiting at the same time. Pasta with vegetables are a no-brainer, but pasta with zucchini and mint is a particularly special combination. This duo is not only healthy, but it is refreshing and unusual enough to make even simple pasta with garlic and olive oil interesting. The citrus works wonders, too.<br />
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Great zucchini is popping up at the farmers markets now, so make this now! It's easy, delicious, and healthy. The norm in my kitchen, or so I like to think.<br />
<div style="color: #274e13;"><br />
</div><div style="color: #274e13;">Penne with Zucchini and Mint</div><div style="color: #274e13;">adapted from Ellie Krieger's So Easy</div><div style="color: #274e13;">serves 4</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">INGREDIENTS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">12 oz. whole wheat penne pasta</div><div style="color: #274e13;">1/4 cup extra virgin olive oil</div><div style="color: #274e13;">4 large cloves garlic, thinly sliced</div><div style="color: #274e13;">2 medium zucchini, halved lengthwise and sliced into 1/4 inch half-moons</div><div style="color: #274e13;">juice and zest of one medium-sized lemon</div><div style="color: #274e13;">salt and pepper to taste</div><div style="color: #274e13;">1/4 cup freshly grated parmesan cheese</div><div style="color: #274e13;">1/4 cup chopped fresh mint leaves</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">DIRECTIONS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">1. Bring a large pot of water to a boil. Cook penne according until al dente. Drain.</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">2. While the pasta water is coming to a boil, put the olive oil and sliced garlic into a deep skillet over medium-low heat. Stir frequently, and cook until garlic is lightly golden, about 6-8 minutes. Be careful not to burn the garlic. Add zucchini, stir, and then put a tight lid on the skillet. Let cook for 6-8 minutes, or until zucchini is just tender.</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">3. Add lemon juice, zest, salt and pepper to the zucchini. Add the cooked pasta to the pot and stir everything to combine. Stir in parmesan and mint leaves just before serving.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com2tag:blogger.com,1999:blog-8360499850523490597.post-58915687105355591942010-05-22T09:22:00.000-07:002010-05-22T09:22:15.630-07:00Strawberry Challah French Toast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFGlm6utNqijC7Wwj4aiU9G_S8-L5-P5w50SMGVMtok8Ji-_qBLRHVB4QUnA3t6dyYVu3e4rkyScHDAAHSf9vaw0AHFBpJx00u_jzwYIk2AISsS_OPtr25YFJ6wsKYtgomjzKOb76FglJ/s1600/strawbchallah.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFGlm6utNqijC7Wwj4aiU9G_S8-L5-P5w50SMGVMtok8Ji-_qBLRHVB4QUnA3t6dyYVu3e4rkyScHDAAHSf9vaw0AHFBpJx00u_jzwYIk2AISsS_OPtr25YFJ6wsKYtgomjzKOb76FglJ/s320/strawbchallah.JPG" /></a></div>Some dishes need no introduction. Strawberry challah French toast - I think it speaks for itself. Think fluffy, slightly sweet and cinnamony French toast kissed with super-ripe, juicy strawberries. Now you can stop drooling and make it for your breakfast.<br />
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Challah is by far the best bread for any French toast, in my opinion, but of course you can use whatever you have on hand and see how it goes. Cut the slices of bread nice and thick, about half an inch, so that it can soak up the egg mixture without getting soggy too fast. <br />
<br />
French toast is good. Strawberry challah French toast is better. Welcome to the weekend!<br />
<div style="color: #990000;"><br />
</div><div style="color: #990000;">Strawberry Challah French Toast</div><div style="color: #990000;">makes 2 slices</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">INGREDIENTS:</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">5-6 medium sized strawberries, hulled and sliced</div><div style="color: #990000;">1 teaspoon sugar</div><div style="color: #990000;">1 large egg</div><div style="color: #990000;">1/2 cup nonfat milk</div><div style="color: #990000;">1/4 teaspoon vanilla</div><div style="color: #990000;">1/4 teaspoon ground cinammon</div><div style="color: #990000;">1 tablespoon unsalted butter</div><div style="color: #990000;">2 thick slices Challah or similar bread</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">DIRECTIONS:</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">1. In a medium bowl, sprinkle the sugar over the sliced strawberries and toss gently. Let sit while you prepare the rest of the recipe.</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">2. In another bowl, whisk together the egg, milk, vanilla, and cinnamon to combine well. </div><div style="color: #990000;"><br />
</div><div style="color: #990000;">3. Place the butter in a medium skillet over medium heat and let it melt. </div><div style="color: #990000;"><br />
</div><div style="color: #990000;">4. Dip the slices of bread in the egg mixture to coat both sides and the edges, and transfer to the skillet after the butter has melted. Don't be tempted to raise the heat from medium. Let cook for about 3 minutes on the first side, then flip to cook the other side. If it resists when you try to lift it with a spatula, wait another minute or so before flipping. Then you can flip back and forth every minute or so until both sides are golden-brown and the bread no longer looks soggy.</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">5. Serve the French toast topped with the strawberries.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com1tag:blogger.com,1999:blog-8360499850523490597.post-68872423113836710042010-05-20T16:15:00.000-07:002010-05-20T16:15:00.655-07:00Snap Pea and Carrot Salad with Ginger-Cucumber Dressing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YN5LyJWHcQNx03PERPYeDu8pPktisx9z77v_etoOjC18Okg-pOL9uiY9J_UdVDquReQdYINQceN7AzW7Kfwc7Oxct4D5SPRLWPnrgpLVSbpj_5Vfm10taq7lN6sR1pATzpqUI0BawVWf/s1600/DSCN2773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YN5LyJWHcQNx03PERPYeDu8pPktisx9z77v_etoOjC18Okg-pOL9uiY9J_UdVDquReQdYINQceN7AzW7Kfwc7Oxct4D5SPRLWPnrgpLVSbpj_5Vfm10taq7lN6sR1pATzpqUI0BawVWf/s320/DSCN2773.JPG" /></a></div>The other night with our <a href="http://edibleventures.blogspot.com/2010/05/grass-fed-beef-burgers.html">burgers</a>, we ate this incredibly refreshing salad. You might think all salads are refreshing, but this one really takes it to another level. Not only are the veggies in the salad crisp and rejuvenating, but the dressing itself will wake up your taste buds in the best kind of way. <br />
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Sugar snap peas and carrots are magical vegetables, in my opinion. They are sweet and crunchy and juicy. They also happen to smell and taste delicious. Toss them with some lettuce and a cucumber-ginger dressing, and you have a bordering on transcendental salad. This is seriously good salad, folks. Seriously. <br />
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Cucumber and ginger go together so well - one is mild and the other is hot, but together they are a powerful duo. This is the kind of salad I imagine you'd be served at a fancy spa in the desert somewhere. Or you could just make it at home, like I did. I'm thinking the latter is a lot less expensive.<br />
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<div style="color: #274e13;">Snap Pea and Carrot Salad with Ginger-Cucumber Dressing</div><div style="color: #274e13;">adapted from Simple Fresh Southern</div><div style="color: #274e13;">serves 3</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">INGREDIENTS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">1 large handful sugar snap peas, stems trimmed, thinly sliced</div><div style="color: #274e13;">2 medium carrots, peeled and coarsely shredded on a box grater</div><div style="color: #274e13;">1 small head romaine, sliced into 1/4 inch thick ribbons</div><div style="color: #274e13;">salt to taste</div><div style="color: #274e13;">1 tablespoon grated fresh ginger</div><div style="color: #274e13;">1/2 English hothouse cucumber, peeled, seeded, cut into chunks</div><div style="color: #274e13;">1 1/2 tablespoons vegetable oil</div><div style="color: #274e13;">1 tablespoon white balsamic vinegar</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">DIRECTIONS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">1. Toss snap peas, carrots, and lettuce with a pinch of salt in a large bowl to combine. Set aside.</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">2. Put the ginger, cucumber, oil, and vinegar in a food processor with another pinch of salt. Process until the dressing is smooth and thoroughly combined.</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">3. Pour the dressing over the salad and toss until evenly coated. Season to taste with salt, and serve.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com0tag:blogger.com,1999:blog-8360499850523490597.post-34338740706189051382010-05-18T19:54:00.000-07:002010-05-18T19:58:14.871-07:00Grass-Fed Beef Burgers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimiOjXY4x9Jz7qv-4dW5lPQuL00rbSY2gqn3EDsGuU6xplQ9kaeSREmDBTrcLuMNcnFhk9fWY_8chWsDdyLOohCghC9iCfNgZMI-cx_YWvwnoYhJZtLIEUwjxDbrnlFN8i71Kextfl5u38/s1600/burgers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimiOjXY4x9Jz7qv-4dW5lPQuL00rbSY2gqn3EDsGuU6xplQ9kaeSREmDBTrcLuMNcnFhk9fWY_8chWsDdyLOohCghC9iCfNgZMI-cx_YWvwnoYhJZtLIEUwjxDbrnlFN8i71Kextfl5u38/s320/burgers.JPG" /></a></div>It has been a really long time since I made a hamburger. Turkey and chicken burgers, sure, but not beef. I limit my beef consumption to once a month, and a contributing reason for that is the difficulty in finding grass-fed beef (which is healthier and more environmentally friendly) in grocery stores. Well I have good news, people. It is becoming more common. I happened upon a 1-pound package of organic, grass-fed ground beef at Trader Joe's this weekend! Miracle of miracles.<br />
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The beauty of grass-fed beef, among other things, is that it has a unique flavor of its own that doesn't require a lot of doctoring. This burger recipe seemed like the best way to use it, since it is so uncomplicated. A simple combo of Dijon mustard and Worcestershire sauce, some salt and pepper, and voila. Sure you can top it with ketchup, mustard, whatever you like after you're done. Some good quality aged white cheddar is a nice addition (as pictured above). But the burger itself has a fantastic depth of flavor that is hard to compete with.<br />
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Now that I've found grass-fed ground beef I'm not going to start eating it every week, but it definitely makes me feel good about my monthly beef consumption. Eco-conscious meat eaters (no that is not a paradox), rejoice.<br />
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<div style="color: #783f04;">Grass-Fed Beef Burgers</div><div style="color: #783f04;">serves 2</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">INGREDIENTS:</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">1 pound organic, grass-fed lean ground sirloin or chuck (85:25)</div><div style="color: #783f04;">1 1/2 teaspoons Dijon mustard</div><div style="color: #783f04;">2 teaspoons Worcestershire sauce</div><div style="color: #783f04;">kosher salt and freshly ground pepper</div><div style="color: #783f04;">cooking spray </div><div style="color: #783f04;">2 thin slices of aged white cheddar (or other cheese) </div><div style="color: #783f04;">2 whole wheat hamburger buns, toasted if desired</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">DIRECTIONS:</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">1. Heat a grill pan over high heat. While it preheats, use a fork to gently combine the ground beef, mustard, Worcestershire, and salt and pepper (to taste) in a bowl until well combined. Divide into two patties no thicker than an inch each, and create a slight indentation in the middle of each patty so they don't puff up too much in the middle.</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">2. Spray the preheated grill pan with cooking spray and add the patties to the pan. Sear for about one minute on each side, then reduce heat to medium-high and cook for about 5-8 minutes per side, to desired doneness. </div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">3. When burgers are just about done, place a slice of cheese on each patty and tent with foil. Turn off the heat and let sit for a couple of minutes. Place the patties onto the buns and serve.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com1tag:blogger.com,1999:blog-8360499850523490597.post-15598626142022040282010-05-17T19:50:00.000-07:002010-05-17T19:50:39.138-07:00Spicy Corn Chowder<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXsc6YcD68bJdBPxrdyxX6xFjAw35vgS14vRu8kKMcT-7F8BraUX4OIgl88K7ZRmE6k7jT7hHp3tBnWsRAvkEDo0TTurXqK-DtoIUhAaYxFg0o3V7VUPoqw9Xn3S_S0vsY7i1puLafZHAB/s1600/DSCN2769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXsc6YcD68bJdBPxrdyxX6xFjAw35vgS14vRu8kKMcT-7F8BraUX4OIgl88K7ZRmE6k7jT7hHp3tBnWsRAvkEDo0TTurXqK-DtoIUhAaYxFg0o3V7VUPoqw9Xn3S_S0vsY7i1puLafZHAB/s320/DSCN2769.JPG" /></a></div>Holy lord is this soup spicy. Granted, I made the bold choice of leaving the seeds in our serrano peppers. I think we each drank two glasses of water along with our soup (great dieting strategy - you get full faster! Okay I'm only kidding, but it's sort of true). <br />
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I love the flavors of this soup - only I drowned them out a bit with spice. I'd recommend you de-seed your serrano chiles and <i>then</i> put them in the soup. The result is a sweet yet spicy corn chowder with delicious salty bacon on top. It's a little creamy and a little crazy. It's lovely. <br />
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This post might seem out of the blue, but believe it or not, sweet corn is popping up already in the farmers market! I got some in my CSA bag last week, much to my shock. So it seemed perfect to make full use of the corn as this soup does - cob and all! You are literally milking the corn for everything it's worth. It's a labor of love, but the corn rewards you. It really does.<br />
<div style="color: #7f6000;"><br />
</div><div style="color: #7f6000;">Spicy Corn Chowder</div><div style="color: #7f6000;">adapted from Williams-Sonoma's Essentials of Healthful Cooking</div><div style="color: #7f6000;">serves 3</div><div style="color: #7f6000;"><br />
</div><div style="color: #7f6000;">INGREDIENTS:</div><div style="color: #7f6000;"><br />
</div><div style="color: #7f6000;">2 ears corn, husks removed</div><div style="color: #7f6000;">1/2 cup half and half</div><div style="color: #7f6000;">1 small yellow onion, cut into a large dice</div><div style="color: #7f6000;">1 medium-sized red skinned potato, cut into a large dice</div><div style="color: #7f6000;">2 serrano peppers, seeds and ribs removed, and diced</div><div style="color: #7f6000;">2 scallions, green parts only, thinly sliced</div><div style="color: #7f6000;">salt to taste</div><div style="color: #7f6000;">2 slices uncured, nitrate-free bacon</div><div style="color: #7f6000;"><br />
</div><div style="color: #7f6000;">DIRECTIONS:</div><div style="color: #7f6000;"><br />
</div><div style="color: #7f6000;">1. Cut the corn kernels from the cob over a large bowl to catch them. (It's easiest if you invert a small bowl inside the large bowl and rest the cob on the small bowl as you slice off the kernels - the large bowl will catch them.) </div><div style="color: #7f6000;"><br />
</div><div style="color: #7f6000;">2. Use the blunt side of the knife to scrape the cobs afterwards to get all the "milk" out. Place the corn, cobs, and milk in a medium Dutch oven or soup pot. Add 3 cups of water and turn on the heat to high. Bring to a boil, then reduce to a gentle boil and cook for about 10 minutes.</div><div style="color: #7f6000;"><br />
</div><div style="color: #7f6000;">3. Pour the mixture into a sieve over a large bowl, so the bowl catches the broth and the corn gets caught in the sieve. Discard the cobs (try to squeeze the juices out if you can, but don't burn your hand). Set aside half the corn. Pour half the corn broth back into the empty Dutch oven.</div><div style="color: #7f6000;"><br />
</div><div style="color: #7f6000;">4. Place the other half of the broth and corn into a food processor or blender, and add the half and half. Puree until smooth and creamy. Set aside.</div><div style="color: #7f6000;"><br />
</div><div style="color: #7f6000;">5. Add the onion, potato, and serrano peppers to the broth in the Dutch oven and turn the heat to high. Bring to a boil, reduce to a simmer, and cook until the potatoes are tender, about 10 minutes. Pour the creamy corn broth mixture into the pot, add the green onions, and season the soup to taste with salt. </div><div style="color: #7f6000;"><br />
</div><div style="color: #7f6000;">6. While the soup cooks, cook the bacon in a skillet over medium heat, flipping often, until crispy. Ladle the soup into bowls and top with crumbled bacon. (Leave off the bacon if you want this to be vegetarian).</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com1tag:blogger.com,1999:blog-8360499850523490597.post-9072381753029632192010-05-15T15:53:00.000-07:002010-05-15T15:59:20.819-07:00Chocolate Chip Banana Snack Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXeJ-hJpP-9IFSB_G6qEVa7LJhk1uLAmVbVk7k0nl9wJxetZ7I9xNKTySqrVZXfzkTLLDMxJJm33aboyhzm-16orhQlP36bsYpy9dZvAXi9Qqsxkfz5MJ46ceN1UxWwK8ZBPMexYSpSPN/s1600/DSCN2755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXeJ-hJpP-9IFSB_G6qEVa7LJhk1uLAmVbVk7k0nl9wJxetZ7I9xNKTySqrVZXfzkTLLDMxJJm33aboyhzm-16orhQlP36bsYpy9dZvAXi9Qqsxkfz5MJ46ceN1UxWwK8ZBPMexYSpSPN/s320/DSCN2755.JPG" /></a></div>This is one of those great in-between treats that isn't quite desserty enough to rule it out for breakfast. It's a bit more cakey than banana bread, but not as sweet as your typical cake. You can have a slice with a cup of coffee and feel good that you're starting your day right.<br />
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There is no refined sugar or flour in this cake. There is, however, chocolate. And banana. And honey. It's like a big healthy muffin in the form of a cake.<br />
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As you might be able to tell, I'm having a hard time classifying this cake. Hence the term "snack cake." I think snack cake is a nebulous category of food, not quite pigeonholing itself in the realm of dessert, breakfast, or after-school snack, so that it can work for any of these three. The bottom line is, you'll like it. Your kids will like it. And the world will be a better place if you make it.<br />
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(Okay, I made that last one up.)<br />
<div style="color: #783f04;"><br />
</div><div style="color: #783f04;">Chocolate Chip Banana Snack Cake</div><div style="color: #783f04;">makes one 8 x 8 cake</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">INGREDIENTS:</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">cooking spray</div><div style="color: #783f04;">2 cups white whole wheat flour</div><div style="color: #783f04;">1/2 teaspoon kosher salt</div><div style="color: #783f04;">1 tablespoon baking powder</div><div style="color: #783f04;">2 ripe bananas, mashed (about 1 cup)</div><div style="color: #783f04;">1/2 cup nonfat milk</div><div style="color: #783f04;">1/4 cup honey</div><div style="color: #783f04;">1 egg<br />
3 tablespoons canola oil </div><div style="color: #783f04;">3/4 cup semisweet or dark chocolate chips</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">DIRECTIONS:</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">1. Preheat oven to 400. Lightly spray an 8 x 8 cake pan with cooking spray.</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">2. Mix the flour, salt, and baking powder in a large bowl.</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">3. In a separate bowl, mix the banana, milk, honey, egg, and oil together.</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">4. Create a well in the middle of the dry ingredients and pour in the wet. Stir with a wooden spoon or rubber spatula until just combined. The mixture should be thick but wet - if it's too dry, add a splash more milk.</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">5. Stir in chocolate chips and then transfer batter to the prepared pan. Bake for 15-20 minutes, or until browned on top and a toothpick comes out clean. Let cool 5 minutes, then serve warm.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com1tag:blogger.com,1999:blog-8360499850523490597.post-18197510921945317012010-05-12T18:37:00.000-07:002010-05-12T18:37:55.607-07:00Cauliflower Gratin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3k_SQ_9YidcQGlde6Iz8Xa-Vu6mLCXu9SZgVWkVAw_AjtPJrsa6dqgQEuqe0OZFhHeZazXOWscsiHD56voUQBrpXBFnkmO5IVntrbTDgqqi-vYSJ7sTUe1C5o8y06oAjBWBUshJGG-QXo/s1600/caulifloweraugratin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3k_SQ_9YidcQGlde6Iz8Xa-Vu6mLCXu9SZgVWkVAw_AjtPJrsa6dqgQEuqe0OZFhHeZazXOWscsiHD56voUQBrpXBFnkmO5IVntrbTDgqqi-vYSJ7sTUe1C5o8y06oAjBWBUshJGG-QXo/s320/caulifloweraugratin.JPG" /></a></div>There aren't many vegetables that I don't like, but there are those I tend not to choose (to put it nicely). Cauliflower is one of those vegetables. Still, I belong to a CSA, and the dutiful thing is to use all the produce I can, even the items I'm not so crazy about. When I saw a recipe for Cauliflower Gratin, I thought perhaps I'd found that dish that would win me over. (I've tried <a href="http://edibleventures.blogspot.com/2009/09/maple-mustard-chicken-with-roasted.html">before</a>, but it didn't quite do the job). After all, it's cheesy and crunchy and creamy - what's not to love?<br />
<br />
Well, it is really tasty, I have to say....for cauliflower. If you like cauliflower already, you are going to *love* this. If you don't, well, it will make cauliflower a bit more tolerable. (I'm really selling this, aren't I?)<br />
<br />
The crunchy bread crumbs, the melted cheese, and the creamy finish serve as a tasty backdrop to the still-slightly-crunchy cauliflower, the way the major cast members of a gratin are prone to do. Serve it along with some of your favorite things, and it becomes a nice well-rounded dish. We had ours with grilled chicken and roasted brussels sprouts. Yum.<br />
<div style="color: #783f04;"><br />
</div><div style="color: #783f04;">Cauliflower Gratin</div><div style="color: #783f04;">adapted from Food Network Magazine</div><div style="color: #783f04;">serves 4 as a side dish</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">INGREDIENTS:</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">1 small head cauliflower, cut into florets</div><div style="color: #783f04;">1/2 cup half & half</div><div style="color: #783f04;">1/2 teaspoon dry mustard</div><div style="color: #783f04;">pinch of salt</div><div style="color: #783f04;">1/2 cup shredded cheese (gruyere or mozzarella works)</div><div style="color: #783f04;">1/3 cup whole wheat bread crumbs</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">DIRECTIONS:</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">1. Preheat oven to 350. Place the cauliflower florets in a shallow baking dish or casserole. </div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">2. Whisk together the half & half, mustard, and salt in a small bowl. Pour over the cauliflower. Top with shredded cheese and bread crumbs.</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">3. Bake for 45 minutes, or until the cauliflower is easily pierced with a fork but still has a bit of crunch, and the topping is brown and crunchy. Serve hot.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com1tag:blogger.com,1999:blog-8360499850523490597.post-62266914420269758182010-05-11T20:11:00.000-07:002010-05-11T20:11:02.492-07:00Potato, Spinach and Bread Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqaieoIi-RNDuuKR5dFVmnZhhiJF_X1HWC7I7dNuE2x_ClIozm6CSVlpPrBL8ubENjXEAfG4MObkubnp3OGu3JkKagAZJloe2R5yVOTB9kvj3d6l-lktByJ_6Fp2intoizoJDl3XFRDTSb/s1600/DSCN2741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqaieoIi-RNDuuKR5dFVmnZhhiJF_X1HWC7I7dNuE2x_ClIozm6CSVlpPrBL8ubENjXEAfG4MObkubnp3OGu3JkKagAZJloe2R5yVOTB9kvj3d6l-lktByJ_6Fp2intoizoJDl3XFRDTSb/s320/DSCN2741.JPG" /></a></div>Soup doesn't need to be fancy or complicated to be completely delicious. This recipe is for an extremely humble soup; the kind of thing you'd imagine would have been considered "peasant" fare in a less enlightened time.<br />
<br />
Well, peasant fare or not, it's incredibly tasty, easy to prepare, and comforting as any good soup should be. There are shockingly few ingredients - most of them are already in the name. This is definitely a meal in a bowl - you don't even need bread for dunking, as it is already in the soup! <br />
<br />
The flavor profile is simple and familiar, but these elements all together are not entirely obvious. Give it a try and see.<br />
<div style="color: #274e13;"><br />
</div><div style="color: #274e13;">Potato, Spinach and Bread Soup</div><div style="color: #274e13;">adapted from Jack Bishop's Complete Italian Vegetarian Cookbook</div><div style="color: #274e13;">serves 4</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">INGREDIENTS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">1 1/2 pounds baby Yukon Gold potatoes, peeled and cut into bite-size pieces</div><div style="color: #274e13;">4 1/2 cups vegetable stock</div><div style="color: #274e13;">4 cups packed spinach leaves, washed, dried, and coarsely chopped</div><div style="color: #274e13;">salt and freshly ground pepper to taste</div><div style="color: #274e13;">2 cups cubed (1/2 inch) day-old whole grain baguette</div><div style="color: #274e13;">extra virgin olive oil for serving</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">DIRECTIONS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">1. Place the potatoes and vegetable stock in a medium soup pot or Dutch oven. Turn the heat to high and bring to a rapid boil. Cook for 15 minutes, uncovered. </div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">2. Reduce heat slightly (but keep a bubble going) and add the spinach, pressing it down into the liquid gently. Salt and pepper to taste, then place a lid on the pot and cook for 10 minutes, or until potatoes are falling apart and spinach is tender.</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">3. Turn off the heat and stir in the bread cubes. Cover the pot and let sit for 5 minutes, allowing the bread to soak up some broth. The soup will be quite thick.</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">4. Ladle the soup into bowls and drizzle lightly with extra virgin olive oil.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com1tag:blogger.com,1999:blog-8360499850523490597.post-24146797355687055392010-05-09T20:31:00.000-07:002010-05-09T20:31:39.484-07:00Mocha Cake with Mocha Nutella Frosting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdT9laGrnlfBsM1mHAMV4eHvvD9mBI8QROK8dGMC3dZeKPRsnrPGBvMGaQQVua3urC3Fku5N76S_AwwxR-DFzApqXnLzW672YNSHo2cBH-WBGbHsmqZ5OVfm__7LUtfdnkEFWxgUaOLt73/s1600/DSCN2722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdT9laGrnlfBsM1mHAMV4eHvvD9mBI8QROK8dGMC3dZeKPRsnrPGBvMGaQQVua3urC3Fku5N76S_AwwxR-DFzApqXnLzW672YNSHo2cBH-WBGbHsmqZ5OVfm__7LUtfdnkEFWxgUaOLt73/s320/DSCN2722.JPG" /></a></div>For mother's day, I wanted to make a dessert that felt mother-ish. Particularly, one that <i>my</i> mother would like. We also were going to have a group of 18 people, so it had to be something that could stretch for a large group. First, I thought to do a sheet cake. Second, I thought chocolate. Third, coffee. Voila - Ellie Krieger's mocha cake!<br />
<br />
I changed the frosting to a different one I found on <a href="http://www.tastykitchen.com/">Tasty Kitchen</a> because the original recipe called for a cream cheese frosting, and my mother is not a fan. Instead, I made a Mocha Nutella frosting that was out of this world. The combination of the moist mocha cake and the sweet nutty frosting was absolutely fantastic.<br />
<br />
This one is a crowd pleaser, for sure. It's tasty, it's pretty, and it's different than your typical chocolate cake. Make it for your next family gathering!<br />
<div style="color: #783f04;"><br />
</div><div style="color: #783f04;">Mocha Cake with Mocha Nutella Frosting</div><div style="color: #783f04;">adapted from <i>The Food You Crave</i> and <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/nutella-coffee-frosting/">Tasty Kitchen</a></div><div style="color: #783f04;">makes one 9 x 13 cake</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">INGREDIENTS:</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;"><i>for the cake:</i></div><div style="color: #783f04;">Cooking spray</div><div style="color: #783f04;">1 1/4 cup whole wheat pastry flour</div><div style="color: #783f04;">1/2 cup unsweetened cocoa powder </div><div style="color: #783f04;">1/4 teaspoon salt</div><div style="color: #783f04;">1 teaspoon baking soda</div><div style="color: #783f04;">1 teaspoon baking powder</div><div style="color: #783f04;">2 tablespoons unsalted butter, melted</div><div style="color: #783f04;">2 tablespoons canola oil</div><div style="color: #783f04;">2 large eggs</div><div style="color: #783f04;">2 large egg whites</div><div style="color: #783f04;">1 1/2 cups plain lowfat yogurt</div><div style="color: #783f04;">2 teaspoons vanilla extract</div><div style="color: #783f04;">3/4 cup granulated sugar</div><div style="color: #783f04;">1 tablespoon instant coffee, dissolved in 1 tablespoon hot water</div><div style="color: #783f04;">2 ounces good quality dark chocolate (60-70% cocoa)</div><div style="color: #783f04;"><i><br />
</i></div><div style="color: #783f04;"><i>for the frosting:</i></div><div style="color: #783f04;">1 tablespoon nonfat milk, plus more for texture</div><div style="color: #783f04;">1 teaspoon instant coffee</div><div style="color: #783f04;">2 tablespoons unsalted butter, softened</div><div style="color: #783f04;">2 tablespoons Nutella (chocolate hazelnut spread)</div><div style="color: #783f04;">1 1/2 cups powdered sugar</div><div style="color: #783f04;">pinch of salt </div><div style="color: #783f04;">1/2 teaspoon vanilla extract</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">DIRECTIONS:</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">1. Spray a 9 x 13 baking pan with cooking spray. Preheat oven to 350.</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">2. Whisk together flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl. Set aside.</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">3. Whisk together melted butter, canola oil, eggs, and egg whites until well combined. Fold in the yogurt, vanilla, granulataed sugar, and dissolved instant coffee. Mel the chocolate in a small microwave-safe bowl in the microve for 90 seconds on high (careful not to burn it!) and stir it into the batter.</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">4. Gradually add dry ingredients to the wet, and stir until just incorporated - do not overbeat. Pour into prepared pan. Bake until cake has risen nicely and a toothpick comes out clean, 25 to 30 minutes. Let cool completely on a rack.</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">5. Make the frosting: dissolve the instant coffee in a tablespoon of milk and set aside. Beat the butter, Nutella, powdered sugar, salt, and vanilla in a bowl with a handheld electric mixer on high. Add the dissolved coffee and milk and beat well. Add additional milk as needed to achieve a smooth frosting consistency. Frost the cake when it has cooled completely.</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">6. As a nice added touch, grate a little chocolate on the top for decoration. Cut into squares and serve.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com2tag:blogger.com,1999:blog-8360499850523490597.post-52492851489939011562010-05-05T19:23:00.000-07:002010-05-05T19:23:31.587-07:00Shaved Asparagus with Parmigiano-Reggiano<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Tn7n4be2p25Up35KSlutITptrFtMyxn7l_Jl0Tlul2L4AB0xk7BH3-5E5ofPt84rjtAyNSuB20ZMo6Bnejsi6ymhF258b_vy68dUlfNIiUyE6lj9_yracNtg-otti8idBKo8oJ8iVfgM/s1600/DSCN2718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Tn7n4be2p25Up35KSlutITptrFtMyxn7l_Jl0Tlul2L4AB0xk7BH3-5E5ofPt84rjtAyNSuB20ZMo6Bnejsi6ymhF258b_vy68dUlfNIiUyE6lj9_yracNtg-otti8idBKo8oJ8iVfgM/s320/DSCN2718.JPG" /></a></div>Did you know you can eat asparagus raw? I don't know if that necessarily means you'll want to grab a stalk and start gnawing on it, but when you shave it thinly with a vegetable peeler and toss it with a simple lemon vinaigrette, it's pretty divine. Add parmigiano to the mix, and a bit of sea salt, and you're in business.<br />
<br />
This recipe comes from Mario Batali's latest book, and it is a great example of the beauty of simplicity. When you have excellent produce, you shouldn't mess with it too much. If you can find a way to eat it raw, all the better. <br />
<br />
Mario includes this in the antipasti section of <i>Molto Gusto</i>, but I think it works great as a salad or a side dish, too. Try it out and see what you think. I'll bet you've never had anything quite like it.<br />
<br />
<div style="color: #274e13;">Shaved Asparagus with Parmigiano-Reggiano</div><div style="color: #274e13;">adapted from Mario Batali's Multo Gusto</div><div style="color: #274e13;">serves 2-3</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">INGREDIENTS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">1 bunch medium asparagus, tough ends snapped off</div><div style="color: #274e13;">1/4 cup coarsely grated Parmigiano-Reggiano</div><div style="color: #274e13;">juice of 1/2 lemon</div><div style="color: #274e13;">1 tablespoon warm water</div><div style="color: #274e13;">2 tablespoons extra virgin olive oil</div><div style="color: #274e13;">coarse sea salt and coarsely ground black pepper</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">DIRECTIONS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">1. Using a vegetable peeler, shave the asparagus into long diagonal shavings. It doesn't have to be perfect, it just has to be thin.</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">2. Put the cheese in a large bowl and whisk in the lemon juice and warm water. Whisking constantly, drizzle in the oil slowly to create a loose emulsion. Add the asparagus and toss everything together. Season with salt and pepper to taste.</div><div style="color: #274e13;"><br />
</div><span style="color: #274e13;">Enjoy!</span>lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com1tag:blogger.com,1999:blog-8360499850523490597.post-88515830903694249822010-05-03T19:44:00.000-07:002010-05-05T20:12:16.143-07:00Shepherds Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxT9CfTaRt9CGaYGQTYMu3sworWEmj4iqortZVMl8EVDvBU4Yx7lGitpWSTFnGu8H1uy1hUP9EMcjQ7y5kqQN1jsm8xXPwhkHV-IW4eXK6eoHMJJFwYOVWGh4D8edyhxBzrapWmiVayrR3/s1600/shepherdspie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxT9CfTaRt9CGaYGQTYMu3sworWEmj4iqortZVMl8EVDvBU4Yx7lGitpWSTFnGu8H1uy1hUP9EMcjQ7y5kqQN1jsm8xXPwhkHV-IW4eXK6eoHMJJFwYOVWGh4D8edyhxBzrapWmiVayrR3/s320/shepherdspie.JPG" /></a></div>With mother's day around the corner, I am extra inspired to make dishes that remind me of my mother's cooking. This is the epitome - shepherds pie made lighter, healthier, and more delicious than you've ever had before. Most people think of shepherds pie as beef stew topped with mashed potatoes, or something along those lines. Well it's about to get much more interesting.<br />
<br />
This recipe is an adaptation of my mother's. She always makes it with turkey instead of beef, and adds loads of flavor from a couple of secret ingredients (which, of course, will not be secret for long). The base is almost like a bolognese with an extra hit of seasoning that you don't quite expect. The topping is glorious mashed potatoes with the skins left on, and the finishing touch is just a delicate sprinkling of cheese to add that something special.<br />
<br />
The primary secret ingredient in this shepherds pie is somewhat controversial. It's Marmite. If you're not familiar with Marmite, it is a much-loved and yet much-hated ingredient for the children of British families. I happen to fall in the love camp, but if you fall into the less-enlightened (in my opinion) hate camp, or you simply don't want to try it, you can use a bit of Worcestershire sauce, or just increase the tomato paste. Marmite is a vegetarian yeast-based spread, but it lends a beefiness to this shepherds pie that would definitely be missed if you skip it. You can also use Vegemite, which is the Australian equivalent. <br />
<br />
Shepherds pie, in my family anyway, is the ultimate comfort food. And it only seems to get better the next day, so definitely make enough to have leftovers.<br />
<br />
<div style="color: #783f04;">Shepherds Pie</div><div style="color: #783f04;">serves 4-6</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">INGREDIENTS:</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">1 lb. baby Yukon gold potatoes, scrubbed and halved</div><div style="color: #783f04;">salt</div><div style="color: #783f04;">2/3 cup skim milk</div><div style="color: #783f04;">1 tablespoon unsalted butter</div><div style="color: #783f04;">1 tablespoon extra virgin olive oil</div><div style="color: #783f04;">1/2 medium onion, diced</div><div style="color: #783f04;">1 celery stalk, diced</div><div style="color: #783f04;">1 carrot, peeled and diced</div><div style="color: #783f04;">2 garlic cloves, finely chopped</div><div style="color: #783f04;">pinch of red pepper flakes</div><div style="color: #783f04;">1 lb. ground white meat turkey </div><div style="color: #783f04;">2 teaspoons tomato paste</div><div style="color: #783f04;">2 teaspoons Marmite or Vegemite</div><div style="color: #783f04;">1 14.5-oz can diced tomatoes, mostly drained</div><div style="color: #783f04;">2 tablespoons grated mozzarella or white cheddar</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">DIRECTIONS:</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">1. Place the potatoes in a pot and fill with cold water to about one inch above the potatoes. Salt it. Bring to a boil and cook, uncovered, for 10-15 minutes, or until the potatoes are tender and easily pierced with a fork. Drain, return to the pot, and add the milk and butter. Mash the potatoes until smooth. Salt to taste.</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">2. While the potatoes are cooking, heat the oil in a Dutch oven or large pot over medium-high. Add the onion, celery, carrot, and garlic, and cook, stirring often, until vegetables are starting to soften, about 5 minutes. Season with salt and red pepper flakes. </div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">3. Add the turkey to the pot and break it up with a wooden spoon as it cooks. Cook, stirring often, until the turkey is no longer pink, about 3 minutes. Add the tomato paste and Marmite and stir to distribute fairly evenly. Add the diced tomatoes and a little bit of their juices and stir everything together. Let cook about 5 more minutes to evaporate some of the moisture.</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">4. Preheat the oven to 375. Transfer the turkey mixture to a 8 x 8 baking dish and top with the mashed potatoes. Smooth them out to create an even layer. Sprinkle with the cheese and bake in the preheated oven for 15 minutes, or until the potatoes are starting to get crusty and golden on top. Serve hot.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com1tag:blogger.com,1999:blog-8360499850523490597.post-70909605857191586792010-05-02T16:14:00.000-07:002010-05-05T20:12:16.146-07:00Raspberry Scones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-qNewehwVgvsR_BOaLs5nkovKH4cTyG1U30STjWBmLtn7wo0QTtO4DT7X0joaLUFZZLB5VqKTufxT1H-U3ZaONqvfLVrL7B36C40IlCsJQIV1K1QfM49lZKzT4rp4zqy1dRolycIjq-c/s1600/DSCN2699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-qNewehwVgvsR_BOaLs5nkovKH4cTyG1U30STjWBmLtn7wo0QTtO4DT7X0joaLUFZZLB5VqKTufxT1H-U3ZaONqvfLVrL7B36C40IlCsJQIV1K1QfM49lZKzT4rp4zqy1dRolycIjq-c/s320/DSCN2699.JPG" /></a></div>Berry season is well underway. When I saw that this month's issue of Everyday Food had a whole feature on raspberries, I had to get in on the action. <br />
<br />
These scones are easy. These scones are flaky and buttery. These scones are studded with fresh raspberries. I think that should get you up out of your seat and high-tailing it to the nearest market for fresh berries. <br />
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As with any scone, these make an excellent breakfast pastry, or a nice accompaniment to an afternoon cup of tea. Or you could just have them for dessert. Or lunch. Or a midnight snack. No one has to know.<br />
<br />
And a note: any time you see buttermilk in a recipe and don't feel like buying it, you can substitute the same amount of milk, and add a squirt of lemon juice or a teaspoon of vinegar, let it sit for about five minutes, and then use it. <br />
<div style="color: #741b47;"><br />
</div><div style="color: #741b47;">Raspberry Scones</div><div style="color: #741b47;">adapted from Everyday Food</div><div style="color: #741b47;">makes 16</div><div style="color: #741b47;"><br />
</div><div style="color: #741b47;">INGREDIENTS:</div><div style="color: #741b47;"><br />
</div><div style="color: #741b47;">2 1/2 cups whole wheat pastry flour, plus more for work surface</div><div style="color: #741b47;">1/4 cup plus 1 tablespoon sugar</div><div style="color: #741b47;">1 tablespoon baking powder</div><div style="color: #741b47;">3/4 teaspoon kosher salt</div><div style="color: #741b47;">1/2 cup (1 stick) cold unsalted butter, cut into pieces</div><div style="color: #741b47;">3/4 cup buttermilk</div><div style="color: #741b47;">1 large egg yolk</div><div style="color: #741b47;">6 oz. fresh raspberries, washed and gently dried</div><div style="color: #741b47;"><br />
</div><div style="color: #741b47;">DIRECTIONS:</div><div style="color: #741b47;"><br />
</div><div style="color: #741b47;">1. Preheat oven to 400. Line a baking sheet with parchment.</div><div style="color: #741b47;"><br />
</div><div style="color: #741b47;">2. In a food processor, pulse the flour, 1/4 cup sugar, baking powder, and salt to combine. Add butter and pulse until pea-size pieces form. </div><div style="color: #741b47;"><br />
</div><div style="color: #741b47;">3. In a small bowl, whisk together buttermilk and egg yolk. Slowly stream in through the feed tube of the food processor and pulse until the dough just comes together. Turn the dough out onto a lightly floured work surface.</div><div style="color: #741b47;"><br />
</div><div style="color: #741b47;">4. Form the dough into a cohesive piece and flatten into a 1 inch thick square. Sprinkle the raspberries over the top. Knead gently, just a few times, to get the raspberries into the dough. Warning: it will be squishy and messy, and that is okay.</div><div style="color: #741b47;"><br />
</div><div style="color: #741b47;">5. Cut the dough into relatively even pieces - you should easily get 16 fairly small scones. Place on the prepared baking sheet 2 inches apart and bake for 15-18 minutes, rotating the baking sheet halfway through, until golden brown. Let cool a few minutes.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com1tag:blogger.com,1999:blog-8360499850523490597.post-12708259153516176122010-04-30T17:45:00.000-07:002010-04-30T17:45:53.535-07:00Lemon Tarragon Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNEHzQyPbGLIY0dZxO_uLx7j7rqug5JJNS-D1ODsW8LYVDet3QSBDNp2YqTOAlhGxsFyrUy2XO08wWIrNbHpBpC3alc-yXQUaBYvzXNpbZNkYzltNz6T1p9ODTcQIpl1Ropa9cGuFCYrg/s1600/DSCN2696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNEHzQyPbGLIY0dZxO_uLx7j7rqug5JJNS-D1ODsW8LYVDet3QSBDNp2YqTOAlhGxsFyrUy2XO08wWIrNbHpBpC3alc-yXQUaBYvzXNpbZNkYzltNz6T1p9ODTcQIpl1Ropa9cGuFCYrg/s320/DSCN2696.JPG" /></a></div>Sometimes you need something genuinely quick and easy to pull together for dinner. For instance, when you've just returned from a way-too-long business trip to Dallas, Texas, and you are starving, but have next to nothing left in the fridge because your husband lived off cereal and take-out during your absence. <br />
<br />
Yes, the reason I haven't posted all week is for the above-stated reasons. And I got home ready to eat just about anything, but not just <i>anything</i>. I still wanted something wholesome and tasty, something that would say, "Yes, you are home, and you get to eat home-cooked meals again." So I whipped together the perpetual comfort food: pasta. <br />
<br />
This is based on a pasta dish my mother used to make a lot when I was in high school. It's simple, flavorful, and definitely hits the spot when you need something quick and filling. You can make it a side dish alongside chicken and/or veggies, or fish, or you can just make a salad to go with it. I sauteed some chicken sausage and mushrooms to have with it, and my belly is very happy now. No more Tex-Mex for me. (Not that there's anything wrong with that).<br />
<br />
You probably already have all the ingredients for this - if you don't have tarragon, you can easily substitute basil (even dried basil if you're really desperate). <br />
<br />
<div style="color: #38761d;">Lemon Tarragon Pasta</div><div style="color: #38761d;">serves 2</div><div style="color: #38761d;"><br />
</div><div style="color: #38761d;">INGREDIENTS:</div><div style="color: #38761d;"><br />
</div><div style="color: #38761d;">salt</div><div style="color: #38761d;">4 ounces whole grain spaghetti or angel hair</div><div style="color: #38761d;">1 tablespoon extra virgin olive oil, plus 1 teaspoon</div><div style="color: #38761d;">2 cloves garlic, minced or pressed</div><div style="color: #38761d;">1 tablespoon chopped fresh tarragon</div><div style="color: #38761d;">1 teaspoon lemon zest</div><div style="color: #38761d;">juice of 1/2 lemon</div><div style="color: #38761d;"><br />
</div><div style="color: #38761d;">DIRECTIONS:</div><div style="color: #38761d;"><br />
</div><div style="color: #38761d;">1. Bring a pot of water to a boil and salt it. Add the pasta and cook until just al dente, probably about 5-7 minutes depending on the thickness of your pasta.</div><div style="color: #38761d;"><br />
</div><div style="color: #38761d;">2. At the same time that you add the pasta to the water, heat one tablespoon of oil in a small skillet over medium heat. As soon as it's hot, reduce heat to low and add the garlic. Cook, stirring, for less than one minute, until fragrant. Be careful not to burn it. Add the tarragon and lemon zest, and season lightly with salt. Cook, stirring, for another minute. Add lemon juice and stir.</div><div style="color: #38761d;"><br />
</div><div style="color: #38761d;">3. Before draining the pasta, reserve 1/4 cup of the cooking liquid. Drain pasta and return to the pot. Add the lemon and tarragon mixture and the reserved cooking liquid, and stir well. Stir in remaining oil and salt to taste. Serve.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com2tag:blogger.com,1999:blog-8360499850523490597.post-66111549778330412842010-04-23T20:09:00.000-07:002010-04-23T20:14:06.777-07:00Roast Turkey Breast with Kale, Sweet Potatoes, and Beets<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndEZaHAyupAIgJnTTfbhP1_Ss8iHJUt72qmUjxaVnRwc2L8LttqQ-C5Xp-2qm6lMNyzYxerbslDzhKBjMC3OfqPay4fvDWZlTvRc7WMlgGp17s7M7ugNF2p6MWXqrv2rG0mNVsP5F-Ht3/s1600/DSCN2691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndEZaHAyupAIgJnTTfbhP1_Ss8iHJUt72qmUjxaVnRwc2L8LttqQ-C5Xp-2qm6lMNyzYxerbslDzhKBjMC3OfqPay4fvDWZlTvRc7WMlgGp17s7M7ugNF2p6MWXqrv2rG0mNVsP5F-Ht3/s320/DSCN2691.JPG" /></a></div>It smells so good in our house right now - like Thanksgiving! And it was a lot easier to achieve than a Thanksgiving dinner, believe you me.<br />
<br />
The other day I picked up a turkey breast half from the grocery store, prepared to create a delicious and hearty meal. I finally got around to making it tonight. I took the veggies I had leftover from last week's CSA (the ones that would roast well, anyway), and tossed them with some oil and salt in the roasting pan. I prepared the turkey breast with some improvised seasoning and put it on top on a rack. I roasted it. The end.<br />
<br />
Well, almost the end. Add in a simple pan gravy and a very happy tummy. This is an easy way to evoke the flavors of everyone's favorite annual meal any time of year. The kale, beets, and sweet potatoes roast beautifully in the turkey drippings and take on an incredible depth of flavor they never knew they had in them.<br />
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This could be a special occasion meal, or even a simple Friday night with the family meal. You make the choice.<br />
<br />
A note: get the turkey breast out of the fridge at least half an hour (but no longer than two hours) before you are going to cook it. <br />
<div style="color: #783f04;"><br />
</div><div style="color: #783f04;">Roast Turkey Breast with Kale, Sweet Potatoes, and Beets</div><div style="color: #783f04;">serves 3-4</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">INGREDIENTS:</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">1 bunch of kale, tough stems and ribs removed, coarsely chopped</div><div style="color: #783f04;">2 large beets, trimmed, peeled, and quartered</div><div style="color: #783f04;">1 large sweet potato, cut into 1/2-inch rounds</div><div style="color: #783f04;">4 cloves of garlic, peeled and smashed </div><div style="color: #783f04;">3 tablespoons extra virgin olive oil</div><div style="color: #783f04;">salt</div><div style="color: #783f04;">1 skin-on, bone-in turkey breast half, about 2.5 pounds</div><div style="color: #783f04;">1 teaspoon poultry seasoning</div><div style="color: #783f04;">zest of one lemon</div><div style="color: #783f04;">1/2 cup chicken or vegetable broth</div><div style="color: #783f04;">1 tablespoon flour</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">DIRECTIONS:</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">1. Preheat the oven to 450. Take a small roasting pan with a rack, remove the rack, and place the kale, beets, sweet potato, and garlic in the pan. Toss with 1 1/2 tablespoons of olive oil and a pinch of salt. Push the veggies to the perimeter of the pan to make room for the rack, and place the rack back in the pan.</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">2. Rinse and pat dry the turkey breast. Season both sides fairly generously with salt, tucking some under the skin with your fingers. Place the turkey breast on the roasting rack over the vegetables and drizzle it with the remaining 1 1/2 tablespoons of olive oil. Rub the oil over the breast with your hands, and tuck some under the skin. Season the turkey with the poultry seasoning and lemon zest, tucking some under the skin.</div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">3. Place the roasting rack in the oven and cook for 20 minutes. Reduce heat to 400, then cook for another 20-30 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 165. Remove from the oven, and transfer the rack with the turkey on it to a cutting board to rest for about 10 minutes. </div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">4. Transfer the vegetables to a casserole or serving dish while the turkey breast rests. Place the roasting pan with the turkey drippings on the stove over medium heat. Add the broth, and whisk the flour in, scraping up the browned bits from the bottom of the pan. Cook for about 5 minutes, until a nice brown gravy forms. </div><div style="color: #783f04;"><br />
</div><div style="color: #783f04;">5. Carve the turkey breast and serve sliced and drizzled with gravy, with the veggies alongside.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com1tag:blogger.com,1999:blog-8360499850523490597.post-25794934496774589902010-04-22T20:01:00.000-07:002010-04-22T20:01:58.059-07:00Broccoli Polenta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-QUqrps9wo-h5srVezLJyoKJOnLwFfj_lRE07i8I0obgp9llJTiguRgt8icGgeUxbuz6iA1bxo3ShH1r49FcXAim5_upPh6C4lRoXxG1vKZrB1BhLtjkESules38pZG5_zdRt8IgqYVW/s1600/DSCN2677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-QUqrps9wo-h5srVezLJyoKJOnLwFfj_lRE07i8I0obgp9llJTiguRgt8icGgeUxbuz6iA1bxo3ShH1r49FcXAim5_upPh6C4lRoXxG1vKZrB1BhLtjkESules38pZG5_zdRt8IgqYVW/s320/DSCN2677.JPG" /></a></div>It's pretty clear, if you browse this site, that I love polenta. I don't often make it the two-step way; that is, cooking it, cooling it, then cooking it again. This method of making polenta results in a more solid base that can be topped with any number of things and possibly even treated as a finger food. It's kind of fun, really.<br />
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This variation not only involves the two-step cooking process, but it mixes good old broccoli into the polenta itself, making it hearty and chunky and more like a meal than an appetizer. I chose to drizzle marinara sauce over the top, but you could eat it plain, with meat, or with other veggies on top. It's basic and good.<br />
<div style="color: #274e13;"><br />
</div><div style="color: #274e13;">Broccoli Polenta</div><div style="color: #274e13;">adapted from Veganomicon</div><div style="color: #274e13;">serves 2-3</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">INGREDIENTS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">1 3/4 cups vegetable broth</div><div style="color: #274e13;">pinch of salt</div><div style="color: #274e13;">1/2 cup polenta (the grain, not the pre-prepared stuff)</div><div style="color: #274e13;">1 tablespoon olive oil</div><div style="color: #274e13;">2 cups very finely diced broccoli, florets and stems</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">DIRECTIONS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">1. Bring the broth and salt to a boil in a medium saucepan. Add the polenta in a slow, steady stream, whisking as you add it. Add the broccoli and olive oil, stir well, and reduce heat to low. Cover and let simmer for 15 minutes, stirring often.</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">2. Turn off the heat and let sit for 10 minutes, stirring occasionally. By the end it should be very thick. Transfer the polenta to a small greased baking dish or casserole, and refrigerate for one hour.</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">3. Preheat the broiler (preferably in your toaster oven, if you have one). Grease a baking sheet with olive oil. Cut the set polenta into squares and transfer to the baking sheet. Cook under the broiler for 7-10 minutes, or until golden-brown. Serve.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com1tag:blogger.com,1999:blog-8360499850523490597.post-65600549532879376202010-04-20T16:26:00.000-07:002010-04-20T16:27:13.803-07:00Sweet Potato Biscuits<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzTtPbndTSj9u6YjVRp6V-N5xsTNs2wrJxUPysEPPrvASRynseuNDuE_xzhlH8mIpcced5G8DthT9Y3wPU8wD6izFWMGE5oK90l5jQihj-SW4MXe8tcdIFENpB2rdO88zkhx8pw2N1wIG/s1600/DSCN2671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzTtPbndTSj9u6YjVRp6V-N5xsTNs2wrJxUPysEPPrvASRynseuNDuE_xzhlH8mIpcced5G8DthT9Y3wPU8wD6izFWMGE5oK90l5jQihj-SW4MXe8tcdIFENpB2rdO88zkhx8pw2N1wIG/s320/DSCN2671.JPG" /></a></div>Mmm, yum.<br />
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Okay I guess I should say more than just that. Sweet potatoes are a delightful blend of sweet and savory, starch and veggie, angelic and naughty. Mash them up and bake them into a biscuit, and suddenly you open up all kinds of possibilities. Have them with a little butter and jam, or some honey, and you've got a sweet treat. Have them with some prosciutto or ham, and you have a savory snack.<br />
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These came out fairly small, more like a soft little cookie than a biscuit, so if you want a heartier biscuit that you can do a bit more with, you might want to double the size (thereby cutting the number of biscuits in half - yes, I can do basic math!)<br />
<br />
As with most baked goods, if not all, these biscuits are best straight out of the oven. But you can eat them cool, too. They're versatile like that.<br />
<div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">Sweet Potato Biscuits</div><div style="color: #b45f06;">adapted from Screen Doors and Sweet Tea</div><div style="color: #b45f06;">makes 12-16, depending on size</div><div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">INGREDIENTS:</div><div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">2 medium sized sweet potatoes</div><div style="color: #b45f06;">2/3 cup milk (I used skim)</div><div style="color: #b45f06;">4 tablespoons (1/2 stick) unsalted butter, melted</div><div style="color: #b45f06;">1 1/4 cups white whole wheat flour</div><div style="color: #b45f06;">3 1/2 teaspoons baking powder</div><div style="color: #b45f06;">2 tablespoons sugar</div><div style="color: #b45f06;">1/2 teaspoon salt</div><div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">DIRECTIONS:</div><div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">1. Preheat toaster oven (or oven) to 375. Place the sweet potatoes on a baking sheet and bake for 40 minutes, or until easily pierced with a knife. Let cool, then peel and coarsely chop. Mash the sweet potatoes. You will have a little over a cup of mashed sweet potato.</div><div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">2. After the sweet potatoes are cooled and mashed, preheat the oven to 450. Line a baking sheet with parchment or a silpat liner.</div><div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">3. In a medium bowl, mix sweet potato, milk, and butter. In a separate bowl, sift together the flour, baking powder, sugar, and salt. Add dry ingredients to wet and stir gently to combine to a soft dough.</div><div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">4. Drop heaping tablespoons of the dough onto the prepared baking sheet (or make them bigger if you like). You don't need to space them out too much because they won't really spread. Bake 12-15 minutes, or until golden.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com0tag:blogger.com,1999:blog-8360499850523490597.post-27099821683845426972010-04-19T19:06:00.000-07:002010-04-19T19:09:03.196-07:00Honey-Lime Salmon Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfbHdfrf3j2p1ceuhA6rSmRrig32I7tyX93pbhjmgt7Z9IreYDHNCFYhAjgheKgPkWONeNm4a_-7ktCYQTM_H70qYeAH9QZn_0L44b3eX-DGPddzW55YC01HgPLFKjgkFHaz_npSrb5GF/s1600/DSCN2664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfbHdfrf3j2p1ceuhA6rSmRrig32I7tyX93pbhjmgt7Z9IreYDHNCFYhAjgheKgPkWONeNm4a_-7ktCYQTM_H70qYeAH9QZn_0L44b3eX-DGPddzW55YC01HgPLFKjgkFHaz_npSrb5GF/s320/DSCN2664.JPG" /></a></div>This is seriously one of the most delicious things I think I have ever made. And it was one of those impromptu, what's-in-the-fridge-and-how-can-I-make-it-yummy meals. I'm glad I paid attention to what I was doing, so you can benefit from my top secret lab experiments, i.e. improvisation in the kitchen.<br />
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When I know in advance that my husband is going to be elsewhere for dinner, I often take the excuse to cook fish. I so rarely get to make it, that it becomes a special occasion of sorts in my kitchen. Invariably, I turn to wild Alaskan salmon, my favorite seafood of all. Tonight I dug up a bunch of vegetables from my CSA that needed using, and made a lettuce-free salad to serve as a bed for the star of the show.<br />
<br />
This is simple and incredibly quick to pull together. It's remarkably healthy. The salad "dressing" doesn't need any oil because of the fat from the avocado and the salmon, which balances everything out. This is company-worthy, but easy enough to make on a weeknight. <br />
<br />
The cats were sniffing the air in appreciation as I cooked this. I think that's pretty high praise.<br />
<div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">Honey-Lime Salmon Salad</div><div style="color: #b45f06;">serves 2</div><div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">INGREDIENTS:</div><div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">2 medium-large carrots, peeled and grated</div><div style="color: #b45f06;">3 baby zucchini, grated</div><div style="color: #b45f06;">2 kirby or persian cucumbers, diced</div><div style="color: #b45f06;">1 large avocado, diced</div><div style="color: #b45f06;">1 scallion, thinly sliced</div><div style="color: #b45f06;">1 lime, cut in half</div><div style="color: #b45f06;">12 oz. wild Alaskan salmon fillet (or two 6-oz. salmon fillets)</div><div style="color: #b45f06;">salt</div><div style="color: #b45f06;">2 tablespoons honey</div><div style="color: #b45f06;">cooking spray</div><div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">DIRECTIONS:</div><div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">1. Combine the grated carrots, zucchini, cucumber, avocado, and scallion in a bowl. Drizzle the juice of 1/2 the lime over them and toss to combine. Set aside.</div><div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">2. Season the salmon on both sides with a pinch of salt and the honey. Drizzle with the juice of the other 1/2 lime. (Note, you might want to season one side of the salmon, and then season the other side after you put the seasoned side down in the skillet, so you don't get honey everywhere).</div><div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">3. Heat a medium-large nonstick skillet, sprayed lightly with cooking spray. When it's hot, add the salmon and cook, about 2-3 minutes per side (less if you just want to sear it). </div><div style="color: #b45f06;"><br />
</div><div style="color: #b45f06;">4. Season the veggies with salt just before serving. Serve each 6 oz. fillet (or cut the 12 oz. fillet in half) on a bed of the vegetables. </div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com1tag:blogger.com,1999:blog-8360499850523490597.post-53159643305502144122010-04-16T19:43:00.000-07:002010-04-16T19:43:57.208-07:00Pasta with Turkey Meatballs in Spicy Tomato Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQhyphenhyphenE_VWQRfcdi7Dff_Y13X-6Jg5wwAE3jE2OPQRCmLdpc-CEnZ5lTbMGxgIIwpnPBnRZOrosoA0_HiHDjVZtQUAGKO4Dn0nU9Ls6UHpD1xXtVh09gR2RpAajKv44Wi9g4gPwtNaebnSf/s1600/DSCN2650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRQhyphenhyphenE_VWQRfcdi7Dff_Y13X-6Jg5wwAE3jE2OPQRCmLdpc-CEnZ5lTbMGxgIIwpnPBnRZOrosoA0_HiHDjVZtQUAGKO4Dn0nU9Ls6UHpD1xXtVh09gR2RpAajKv44Wi9g4gPwtNaebnSf/s320/DSCN2650.JPG" /></a></div>This recipe marks my 300th post! Who knew? Anyone who wondered if I'd keep it up this long, well, there's your answer. And what better way to celebrate than with a plate filled with comfort food?<br />
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We're not looking at any ordinary spaghetti and meatballs here, folks. These are moist, flavorful turkey meatballs doused with super spicy, rich tomato sauce. And better yet, they're healthy, too! We were all out of spaghetti in our house, so I used whole wheat elbows instead. Feel free to use whatever whole wheat pasta you like.<br />
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Also, the sauce is spicy, folks. I boldly assumed that Ellie's recipe wasn't going to be spicy enough for me, so I amped up the spice. This led to a dish that had me reaching for my water glass after every other bite. Don't get me wrong, it was fabulous, but it was a bit hotter than intended. So take my word for it, don't increase the chipotle pepper quantity unless you want to be sweating while you eat your pasta. <br />
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The meatballs are definitely the best turkey meatballs I've ever made. The carrot and onion provide a sweetness and texture that is really tasty. I highly recommend them! <br />
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This recipe makes a lot, so you will have leftovers for days. If you're prefer not to have meatballs for days, then cut the recipe in half. Also, I know it's a longer recipe ingredient-wise than I normally make, but just read it through and you'll see it's pretty easy.<br />
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<div style="color: #990000;">Pasta with Turkey Meatballs in Spicy Tomato Sauce</div><div style="color: #990000;">adapted from Ellie Krieger's The Food You Crave</div><div style="color: #990000;">serves 6</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">INGREDIENTS:</div><div style="color: #990000;"><i><br />
</i></div><div style="color: #990000;"><i>for the sauce:</i></div><div style="color: #990000;">1 tablespoon extra virgin olive oil</div><div style="color: #990000;">1 medium onion, chopped (about 1 1/2 cups)</div><div style="color: #990000;">3 cloves garlic, minced or pressed</div><div style="color: #990000;">2 tablespoons tomato paste</div><div style="color: #990000;">one 28-ounce can crushed tomatoes</div><div style="color: #990000;">1 teaspoon finely minced canned chipotle in adobo sauce (or more to taste)</div><div style="color: #990000;">2 teaspoons dried oregano</div><div style="color: #990000;">1 teaspoon dried rosemary (or a sprig of fresh)</div><div style="color: #990000;">salt to taste</div><div style="color: #990000;"><br />
</div><div style="color: #990000;"><i>for the meatballs:</i></div><div style="color: #990000;">cooking spray</div><div style="color: #990000;">1 pound lean ground turkey meat</div><div style="color: #990000;">1 slice whole wheat bread, pulsed into crumbs in a food processor</div><div style="color: #990000;">1/4 cup freshly grated parmesan</div><div style="color: #990000;">1/2 cup finely grated carrot</div><div style="color: #990000;">1/4 cup finely chopped onion (about 1/2 small onion)</div><div style="color: #990000;">2 cloves garlic, minced or pressed</div><div style="color: #990000;">1 tablespoons minced fresh flat-leaf parsley</div><div style="color: #990000;">1 teaspoon minced fresh thyme</div><div style="color: #990000;">1 large egg</div><div style="color: #990000;">pinch of salt and freshly ground pepper</div><div style="color: #990000;"><br />
</div><div style="color: #990000;"><i>for the pasta:</i></div><div style="color: #990000;">one 14.5 ounce box whole wheat pasta of your choice</div><div style="color: #990000;">parmesan and parsley for garnish</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">DIRECTIONS:</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">1. In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until translucent. Add the garlic and cook for one minute. Add the tomato paste, crushed tomatoes, chipotle, oregano, and rosemary, and stir everything together. Bring to a low boil, then reduce heat to low and cook, stirring occasionally, for about 15 minutes.</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">2. Meanwhile, make the meatballs. Preheat the broiler. Spray the broiler pan or other baking pan with cooking spray. Combine all the meatball ingredients in a large bowl and mix well (preferably with your hands). Form approximately 1 1/2 to 2 inch balls and place them on the broiler pan. You will have somewhere between 12 and 20 meatballs, depending on the size. Put in the broiler for about 10 minutes, until browned and mostly cooked.</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">3. While the meatballs are under the broiler, start a pot of water to boil for the pasta.</div><div style="color: #990000;"><br />
</div><div style="color: #990000;">4. Put the meatballs in the pot of sauce and cover to let them finish cooking and the sauce thicken a bit, about 10 minutes. Cook the pasta while this is happening. Drain the pasta and toss it with the sauce and meatballs. </div><div style="color: #990000;"><br />
</div><div style="color: #990000;">5. Serve the pasta and meatballs garnished with a little parmesan and parsley.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com2tag:blogger.com,1999:blog-8360499850523490597.post-73592853481869084242010-04-15T18:51:00.000-07:002010-04-15T18:51:50.391-07:00Steamed Baby Artichokes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdL-sV-l9p4Vn0QJYjiIK_WPIhyphenhyphenTY8wfqQIJhjE23EJoPUKoOQItabuqs3TFdtHDZxsiHz4GV5VeoMm8yFQHw43B38RyWvsde6ikan0JE3j3JTeBFV1rIAEPbfbzp0F4DmKGvZIF0K6FoO/s1600/DSCN2645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdL-sV-l9p4Vn0QJYjiIK_WPIhyphenhyphenTY8wfqQIJhjE23EJoPUKoOQItabuqs3TFdtHDZxsiHz4GV5VeoMm8yFQHw43B38RyWvsde6ikan0JE3j3JTeBFV1rIAEPbfbzp0F4DmKGvZIF0K6FoO/s320/DSCN2645.JPG" /></a></div>I love artichokes. They have such an indescribably magical flavor - a combination of earthiness, sweetness, and springiness. The big globe artichokes can sometimes seem like an awful lot of effort for not a lot of food, and that is when it's a great idea to pick up a bunch of baby artichokes.<br />
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The baby artichoke is almost entirely edible. There are a few tough outer leaves that need to be stripped away, but otherwise they are ready to get in your belly. There is no choke to avoid, so you can treat it basically as one big artichoke heart. And the heart is what it's all about, after all.<br />
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This dish would be great as an appetizer, or as part of a tapas ensemble. It also works as a side dish. You could cut up the artichokes smaller and put them in a pasta dish, if you like. But I think they are best alone, drizzled with the simple chive vinaigrette, and savored.<br />
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For prep purposes, just trim the stem and pull off the toughest outer leaves. Then your baby artichokes are ready for their steam bath. <br />
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<div style="color: #274e13;">Steamed Baby Artichokes</div><div style="color: #274e13;">serves 2-3 as a side dish or small plate</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">INGREDIENTS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">8 or 9 baby artichokes, trimmed</div><div style="color: #274e13;">kosher salt</div><div style="color: #274e13;">2 tablespoons extra virgin olive oil</div><div style="color: #274e13;">juice of 1/2 small lemon</div><div style="color: #274e13;">1 teaspoon finely chopped chives</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">DIRECTIONS:</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">1. Bring a couple of inches of water to a boil in a pot. Place a steamer insert into the pot (the bottom of the insert should not be touching water) and place the artichokes in the insert. Sprinkle lightly with salt. Cover and steam for 15-20 minutes, or until the artichokes are tender. You should easily be able to insert a fork into the artichokes and pull it out again. Remove from heat.</div><div style="color: #274e13;"><br />
</div><div style="color: #274e13;">2. Cut the baby artichokes in half and lay them on a platter, cut side up. In a small bowl, whisk together the oil, lemon, chives, and a pinch of salt. Drizzle the vinaigrette over the baby artichokes. Serve.</div><br />
Enjoy!lauralophttp://www.blogger.com/profile/12752217717623369538noreply@blogger.com1