tag:blogger.com,1999:blog-56916643684783272152024-03-17T04:03:44.766-04:00Cheese Pleasea blog defining my love of cheese, life and adventure.Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-5691664368478327215.post-30113008765580284912013-04-28T21:12:00.000-04:002013-04-28T21:16:51.808-04:00Chickpea Salad with Mango Chutney<div class="separator" style="clear: both; text-align: center;">
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Hi readers! Hope everyone has been cooking up some great things. Right now I am anticipating late spring/summer produce, in my opinion, the best season for fresh produce. Mangoes, like asparagus and fava beans, hit the markets this time of year in abundance. Mangoes are one of my favorite fruits... There is something that is so flavorful and fresh about their sweet taste and texture. I have a friend who live in SE Asia who recently posted about his preference over three different fresh varietals he had access to, and I have to admitt I was jealous. The mangoes I used in this recipe were sourced from Mexico and Nicaragua. Not bad, but definitely not close by. Regardless, this is one flavorful fruit I love eating even if it is not local. Combine this lovely sweet fruit with chick peas and you have my attention.<br />
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This cold salad is perfect for a cool, healthy lunch. I used a Serrano pepper in place of the dried red pepper and still loved it. A piece of advice I'd like to offer - buy a couple of mangoes anytime you plan on featuring one in your recipe. That way you are guaranteed to have the ripest option and any leftover ingredients can easily turn into a mango salsa! Or give this <a href="http://cheesepleasebyjess.blogspot.com/2012/04/mango-chicken-with-cashews.html">Mango Chicken Cashew</a> dish a shot I did last year... so good also :)<br />
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This recipe, chosen from Mark Bittman's <a href="http://www.amazon.com/Food-Matters-Cookbook-Revolutionary-Recipes/dp/1439120234">Food Matters Cookbook</a> was one I had to try. Chickpeas, mangoes and cilantro, yes please! I am huge fan of Mark Bittman, I think the guy is a genius of healthy, simple flavors. So I was very excited when I was asked to host this week's <a href="http://thefoodmattersproject.com/">Food Matters Project</a>. Check out what other bloggers in the Food Matters Project did with this recipe <a href="http://thefoodmattersproject.com/2013/04/28/chickpea-salad-with-cashew-chutney/">here</a>.<br />
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<b>Ingredients</b><br />
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1 teaspoon cumin or coriander seeds<br />
1/2 small dried hot red chile, or 1/4 Serrano pepper<br />
1/2 cup cashews (raw are fine)<br />
1 small garlic clove<br />
Salt and black pepper<br />
3 cups cooked or canned chickpeas, drained<br />
1 cup chopped fresh mangoes or apricots<br />
Juice of 1 lime<br />
Olive oil as needed<br />
1/2 cup chopped fresh cilantro<br />
1/4 cup plain yogurt, optional<br />
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<b>Method</b><br />
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To make chutney: In a small, dry skillet, combine
coriander seeds, chile and cashews. Heat over medium heat, shaking pan
frequently for 3 to 5 minutes or until everything colors slightly and
becomes fragrant.<br />
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Transfer to blender or food processor. Add garlic and
a sprinkling of salt and pepper. Process, stopping machine to scrape down
sides if necessary, until finely ground but not as smooth as peanut
butter.<br />
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To assemble salad: In a salad bowl, toss chickpeas and fruit with
chutney. Add lime juice and a little oil if needed to help bring
everything together. Stir in cilantro. Taste. Adjust seasoning. Serve
immediately, drizzled with yogurt. Or cover and refrigerate for up to 1
day. Enjoy!!!<br />
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<b> </b> Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com30tag:blogger.com,1999:blog-5691664368478327215.post-41179503431305166052012-11-15T09:58:00.000-05:002013-01-03T20:53:55.828-05:00Dark Chocolate-Caramel Turtle Cake<div class="separator" style="clear: both; text-align: center;">
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There was two things I wanted to do yesterday - go to the gym and make a chocolate-caramel layered cake. Usually those two things are never together on someone's agenda, they are pretty much the polar opposite of activities. Most people avoid cake and go to the gym. Or they avoid the gym and eat lots of cake. I am not sure which type of person I am anymore. I wisely decided to make the chocolate cake first, became really hungry, and ended up having chocolate cake for dinner. D'oh! After I inhaled a piece I realized at that point there was no way I was going to go the gym anymore. Oh well, there is always tomorrow... right?<br />
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So the moral of the story is, make this cake! I was extremely pleased with how it turned out. This cake has 4 layers a soft, moist devil's food cake with a creamy, smooth caramel filling. The entire cake is topped off with a final layer of melted dark chocolate and delicious pecans. The secret that makes this cake work is you whip chocolate pudding mix into the cake batter before you bake, and vanilla pudding mix into the caramel filling. Cool Whip is also added to melted dark chocolate to give it a creamy, dreamy texture.<br />
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This is not something I regularly make, but every once in-awhile it is always a good idea to bake a cake. Just go to the gym first!<br />
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<i>*The orginal recipe can be found <a href="http://www.jello.com/recipes">here</a>. Check out this recipe featured on Kitchen Daily <a href="http://www.kitchendaily.com/recipe/chocolate-caramel-cake-nuts">here</a>!</i><br />
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<b>Ingredients</b><br />
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1 package of devil's food cake mix (2-layer size, for 9" pans)<br />
1 package (3.9oz) JELL-O Chocolate Instant Pudding<br />
1 12oz jar caramel sauce<br />
1/2 cup skim milk, divided<br />
1 package (3.4oz) JELL-O Vanilla Flavor Instant Pudding<br />
1 tub (8oz) COOL WHIP Whipped Topping, thawed, divided<br />
10 oz dark chocolate chips<br />
1/4 cup pecan pieces<br />
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<b>Method </b><br />
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First you need two 9" round pans to make the cake layers. Preheat your oven per the mix's instructions. Combine cake mix with one package of chocolate pudding mix. Then add your wet ingredients, mix and bake all per the instructions on the box. Remove from oven and let cool in pans for at least 10 minutes. Then remove the two cakes from the pan and let cool for another 10-15 minutes on a wire rack.<br />
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In the meantime while the cake is cooking, <span rel="v:instructions">combine the caramel sauce and 1/4 cup milk in mixing bowl; stir.
Next add the dry vanilla pudding mix and whisk for about 2 minutes. Gently stir in
1-1/2 cups COOL WHIP which is about 1/2 of the tub. Refrigerate for 20 minutes or until chilled. </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-JNizq1tfWJc/UKUBYiaqL0I/AAAAAAAADWE/qu-LzsYkuuw/s1600/DSC_9188edited.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-JNizq1tfWJc/UKUBYiaqL0I/AAAAAAAADWE/qu-LzsYkuuw/s400/DSC_9188edited.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramel sauce </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">After adding vanilla pudding mix and cool whip</td></tr>
</tbody></table>
<span rel="v:instructions"><span rel="v:instructions">With a long serrated knife, cut<b> </b>cakes horizontally in half. Stack on plate, with spreading 1/3 of the caramel mixture between each layer. </span></span><br />
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<span rel="v:instructions"><span rel="v:instructions"><br /></span></span>
<span rel="v:instructions"><span rel="v:instructions">Lastly, melt the dark chocolate on the stove top over medium heat for 5-6 minutes or in the microwave on high for 2 minutes while stirring occasionally till the chocolate begins to melt. Add 1/4 cup of milk to the chocolate. Add COOL WHIP to the chocolate and combine evenly. </span></span><br />
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<span rel="v:instructions"><span rel="v:instructions">Carefully spread the chocolate onto the top of the cake and all around the side of the cake. It's okay if it is a little messy, perfection is not the key to this cake! Finish by arranging the pecan pieces on the top! Enjoy!</span></span><br />
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<i>I made this cake with Jello-O sponsored ingredients.</i>Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com14tag:blogger.com,1999:blog-5691664368478327215.post-24979970802485350252012-11-11T16:02:00.000-05:002012-11-11T16:02:12.904-05:00Sauteed Oyster Mushrooms<div class="separator" style="clear: both; text-align: center;">
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Have you ever seen a product/item at the grocery store and are intrigued, but have no idea what you would do with it? That was me for many years every time I spied oyster mushrooms. I really wanted to throw them in the cart but always stopped due to fear, anxiety and intimidation. Seriously. But there is something extremely unique and interesting about their coral-like stems and their funny shaped tops. So when I recently stumbled on them at the farmers market, I immediately grabbed them before I could talk myself out of it. <br />
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Are these easy to cook? What do you do with them? What flavors go with these fascinating and oddly shaped mushrooms? After some experimenting, I quickly learned, yes, they are really easy to cook. All you need to do is de-stem and clean, and they cook rather quickly. Secondly, I recommend you use them in a simple saute for your first recipe. When in doubt, I always turn to the tried and true winning combination of flavors of butter, garlic, white wine and parsley. It can make anything delicious... <i>trust me</i>. These flavors did not let me down and really allowed the flavor of the oyster mushrooms to come out.<br />
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Oyster mushrooms are mild in taste, yet almost have a sweetness to them. This delicious saute is simple and makes for an impressive side dish. If you are a fan of mushrooms and looking to try something different give these a shot! Perfect for wow'ing a loved one if I might say so :)<br />
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<b>Ingredients</b><br />
<span style="font-size: x-small;"><i>*the photographs show a half portion</i></span><br />
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6 oz oyster mushrooms, cleaned and stems removed<br />
2 tsp garlic, minced<br />
4 tbsp unsalted butter<br />
4-5 tsp parsley<br />
4 tbsp white wine, dry, i.e. Chardonnay<br />
1/4 tsp salt<br />
freshly cracked pepper<br />
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<b> </b><br />
<b>Method</b><br />
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In a large saute pan heat butter over medium high heat until melted. Reduce heat to medium and add oyster mushrooms. Saute for 3-4 minutes. Add garlic, white wine, parsley, salt and pepper. Saute for another 2-3 minutes and then serve hot. Enjoy!<br />
Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com6tag:blogger.com,1999:blog-5691664368478327215.post-39230331125247197882012-09-30T15:12:00.001-04:002012-10-01T13:40:33.772-04:00Cheddar Cheese and Almond Nut Balls<div class="separator" style="clear: both; text-align: center;">
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Have you ever bought one of those "cheese" balls from the grocery store to put out as an appetizer? You know, the kind that has the yellow/orange processed cheese covered with some kind of suspicious waxy nuts. If you've bought one before, don't worry I'm not judging, I used to buy them too.<br />
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It seems there are dozens of recipes for them, most calling for sour cream, butter and cream cheese. I have wanted to make one of these for years but haven't been able to find a recipe I liked. You see, I wanted my cheese ball to use "real" cheese. So you have no idea how thrilled I was to find a recipe for a healthier version in the <a href="http://content.markbittman.com/node/174">Food Matters Cookbook</a> by Mark Bittman. Finally a recipe that calls for real blocks of cheese!! <br />
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So this week I am SO proud to host this recipe for <a href="http://thefoodmattersproject.com/">The Food Matters Project</a>. As you know, this is an incredible project I am involved with where over 30 talented food bloggers create recipes inspired by The Food Matters Cookbook. I <u>love</u> this cookbook - it is filled with clever ways to amp up the food you cook in a healthy way that still tastes great. Think simple, unprocessed meals that are full of vibrant fruits, vegetables, whole grains and the occasional fish/chicken/beef dishes. Bittman's simple philosophy is one I am very passionate about: eat more plants and less animals. <br />
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In true Bittman style, this recipe is full of healthy good-for-ya nuts on the outside <i>and</i> inside. It replaces the "terrifying quantities of processed cheese*" for freshly grated parmesan and extra sharp white cheddar {the orginal recipe called for gorgonzola cheese but I am a true white cheddar girl at heart}. When you are using real cheese, you can actually use less of it and still have more flavor. Love it. This recipe also allows you to add in all sorts of different ingredients. Try a blue cheese, goat cheese or a spicy <span class="st">habanero jack cheese</span>! Throw in some cranberries, use different nuts, dried fruit, spinach or other vegetables... so many possibilities. To get inspired, check out what the other bloggers from the Food Matters Project did with this recipe <a href="http://thefoodmattersproject.com/">here</a>. Enjoy!<br />
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<a href="http://2.bp.blogspot.com/-Ir9fnhX_ApE/UGiTZmBIDqI/AAAAAAAADTk/hUIM_WClVJk/s1600/DSC_9091edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="http://2.bp.blogspot.com/-Ir9fnhX_ApE/UGiTZmBIDqI/AAAAAAAADTk/hUIM_WClVJk/s400/DSC_9091edited.jpg" width="400" /></a></div>
<b> </b><br />
<b>Ingredients</b><br />
<br />
2 cups of unsalted almonds<br />
juice of 1/2 a lemon<br />
1/4 tsp cayenne pepper<br />
salt and black pepper<br />
1/4 cup freshly grated parmesan cheese<br />
3 ounces of freshly grated white cheddar, divided {I used Cabot's reserve aged white cheddar}<br />
1/2 cup slivered almonds<br />
1/2 cup water<br />
scallions or parsley for garnish, optional <br />
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<b>Method</b><br />
<br />
In a<b> </b>food processor, add 2 cups of almonds and pulse until very finely chopped and almost paste-like. Add the lemon juice, cayenne pepper, parmesan, 2 ounces of cheddar, a pinch of salt and pepper and 1/2 cup water. Process until the mixture is creamy and spreadable. {Add a tbsp or 2 more water if the mixture seems too thick}. Refrigerate for about 1 hour so it firms up.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xoYWLWY2hSI/UGiTkO0H7yI/AAAAAAAADTs/rzhTgHDCtQQ/s1600/DSC_9011fav.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-xoYWLWY2hSI/UGiTkO0H7yI/AAAAAAAADTs/rzhTgHDCtQQ/s320/DSC_9011fav.jpg" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">what almonds look like after processing</span></td></tr>
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Next, shape the mixture into 2 large balls. In a shallow dish, combine the remaining ounce of cheddar with 1/2 cup slivered almonds. Roll each ball in the mixture, evenly coating the surface. Serve with crackers, a whole wheat batard or crudités! Give this a shot next time you are entertaining! <br />
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<i> *quoted directly from the Food Matters Cookbook, hilarious right?</i>Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com15tag:blogger.com,1999:blog-5691664368478327215.post-89370700884929513372012-09-20T08:49:00.000-04:002012-09-20T08:49:32.257-04:00Kitchen Daily & a Contest<div class="separator" style="clear: both; text-align: center;">
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Guess what?? I have exciting news! Cheese Please has teamed up with <a href="http://www.kitchendaily.com/">Kitchen Daily</a> as part of their curator network. That means in addition to all sorts of cooking tips, recipes and menu inspirations you'll also be able to find certain Cheese Please recipes along with other great content. I am so thrilled to be able to be involved with such a great site. Check it <a href="http://www.kitchendaily.com/">out</a>!<br />
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I also have a great contest to share with you, my readers. Kitchen Daily is offering you the opportunity to <i>win groceries for an entire year</i> with their <a href="http://www.kitchendaily.com/contest?wwu=12">What's on Your Menu</a> contest. So amazing!! All you need to do is enter your best orginal breakfast, lunch or dinner recipe. A winner will be chosen from each category. Submissions and voting need to be completed by October 5th. Good Luck!!!!!!!! Let me know if you enter and I'll vote for you!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com2tag:blogger.com,1999:blog-5691664368478327215.post-36513966746294862212012-09-18T20:18:00.000-04:002013-07-31T18:33:33.547-04:00Fresh Tomato Basil Bisque<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cf5WlMSPBxE/UFkOHZC4avI/AAAAAAAADRw/kpk-HTZZP3A/s1600/DSC_8816edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="http://4.bp.blogspot.com/-cf5WlMSPBxE/UFkOHZC4avI/AAAAAAAADRw/kpk-HTZZP3A/s400/DSC_8816edited.jpg" width="400" /></a></div>
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I think pretty much everywhere in the country now tomatoes are bountiful. The problem is, for most places, tomato season ends quick. Once day the markets have ripe, luscious, bright red tomatoes and then all of a sudden, none. That is when I realize summer is really over. Not back to school, not a new month on the calendar, nor the celebration of Labor Day. Just the absence of tomatoes!<br />
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So I highly urge you to stop what your doing and go out an buy some local tomatoes. <i>Now</i>. Because they will gone before we know it! And one of the best ways to use those tomatoes is to make a fresh tomato basil soup. The best part of this soup is that it freezes really well. You'll be able to enjoy the taste of ripe, luscious tomatoes for the months to come!<br />
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This version of tomato basil bisque is special because it is super healthy and very low calorie. No heavy cream, butter or half and half are needed. The base of the soup is simply fat-free chicken stock {I always go organic}. Fresh tomatoes, sweet vidalia onion, a tiny bit of garlic and roughly chopped fresh basil are added. Top the bisque off with a bit of parmesan if you dare :) Make this before the tomatoes disappear where you live!<br />
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<a href="http://1.bp.blogspot.com/-ra79ZxB6a70/UFkObj9_WVI/AAAAAAAADSA/1q6Ejm6G-B8/s1600/DSC_8871edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ra79ZxB6a70/UFkObj9_WVI/AAAAAAAADSA/1q6Ejm6G-B8/s640/DSC_8871edited.jpg" width="449" /></a></div>
<b> </b><br />
<b>Ingredients</b><br />
<br />
3 large local tomatoes, diced<br />
1 cup of vidalia onion, diced<br />
1 tbsp garlic, minced<br />
1 tbsp extra virgin olive oil<br />
1 cup fresh basil, roughly chopped<br />
32 oz chicken stock<br />
1/2 tsp salt<br />
pinch of red pepper<br />
parmesan for topping<br />
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<b>Method</b><br />
<br />
In a large sauce pot heat 1 tbsp of extra virgin olive oil and 1 tbsp of garlic over medium-low heat. Brown the onions until the begin to become translucent (about 3-4 minutes). Add the chicken stock, tomatoes, and basil. Season with salt, pepper and red pepper. Bring to a boil and then reduce heat to simmer for about 30 minutes. Using an immersion blender, blend soup in the pot to a smooth texture. (If you don't have an immersion blender, transfer soup to a blender one ladel at a time). <br />
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Serve warm with parmesan cheese. Make a double batch so you'll be sure to have leftovers and store them in ziploc bags in your freezer!<br />
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<br />Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com3tag:blogger.com,1999:blog-5691664368478327215.post-75811602091981490452012-09-04T19:45:00.000-04:002012-09-05T19:46:55.575-04:00Whole Wheat Cous Cous Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KIbAj0Czs7I/UEaRvr-C2AI/AAAAAAAADRA/RPacDdyC-gs/s1600/DSC_8900edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/-KIbAj0Czs7I/UEaRvr-C2AI/AAAAAAAADRA/RPacDdyC-gs/s400/DSC_8900edited.jpg" width="400" /></a></div>
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I have been eating a boat-load of quinoa lately. Ever go through stages like that? I love, love, love it, but I decided that it was time to change things up and use something slightly different.... whole wheat cous cous! I know, I'm getting wild! <br />
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Over the weekend we headed up north to stay at our friends lake house. I love weekends at a lake, it is so fun to be out on the boat, the water is so refreshing and it feels so good to be out in the sun. While we were out boating a friend and I were deep in conversation over quinoa. {Obviously, what else would you talk about while boating?} She told me about a recipe that she uses all the time and I had to try it. This is my version, but with whole wheat cous cous.<br />
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Whole wheat cous cous is actually a very easy ingredient to use - it cooks in only 5 minutes. The same as regular cous cous. The only difference is the healthy whole grains. Well, technically cous cous is actually a very tiny pasta, but it still works extremely well for a side dish or the base of a salad like this one!<br />
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For this salad I used heirloom cherry tomatoes from the farmers market. Not only are they so pretty to look at and they taste almost sweet. Crunchy english cucumbers are added with salty feta cheese. A little bit of extra virgin olive oil, lemon juice and parsley tie the dish together. Don't skip the parsely!! It definitely adds a lot to the dish. I found the dish to taste the best cold, though I also think it works at room temperature. Overall, this salad is perfect on it's own for lunch, or as a side dish at dinner. Do you have a favorite whole grain dish? I'd love to hear about it!<br />
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<b>Ingredients</b><br />
<br />
1 cup of uncooked whole wheat cous cous<br />
1/2 of an english cucumber, peeled, sliced and quartered<br />
1 cup of heirloom cherry tomatoes, cut in halves or quarters<br />
3 tbsp of chopped parsley<br />
1/2 cup feta cheese crumbles<br />
2 tbsp extra virgin olive oil<br />
juice from 1/2 a lemon<br />
1/2 tsp salt<br />
freshly ground black pepper, to taste<br />
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<b>Method</b><br />
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In a medium sauce pot, combine 1 cup of whole wheat cous cous with 1 cup of water. Bring to a boil, cover and remove from heat. Let sit for 5 minutes then fluff with a fork. If serving right away chill cous cous in the freezer, or let it come to room temperature.<br />
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In a large glass bowl, combine chilled cous cous, tomatoes, cucumbers, parsley and feta cheese. Mix together. Lastly, add olive oil, lemon juice, salt and pepper. Give everything a final toss. The great thing about this salad is it is still versitile - you can make this ahead of time, make a big batch for lunches, or eat right away! Enjoy!<br />
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<i>This recipe is also a contribution to the Food Matters Project! This week, Sarah from <a href="http://www.simplywholekitchen.com/">Simply Whole Kitchen</a> hosted Quinoa Tabbouleh. Since I am on a quinoa overload, this is my take :) Check out what other bloggers did <a href="http://thefoodmattersproject.com/2012/09/03/quinoa-tabbouleh/">here</a>.</i><br />
<br />Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com3tag:blogger.com,1999:blog-5691664368478327215.post-1275537572237817412012-08-19T13:11:00.002-04:002012-08-20T10:39:54.563-04:00Sparkling Peach Sangria with Strawberry Simple Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-4lRUCVknzAg/UDEazvyYIJI/AAAAAAAADQA/0A12pVMlpLM/s1600/DSC_8779edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-4lRUCVknzAg/UDEazvyYIJI/AAAAAAAADQA/0A12pVMlpLM/s400/DSC_8779edited.jpg" width="305" /></a></div>
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Everything is better sparkling, right? That's what I think, especially when it comes to sangria. The other day I was thinking about how much fun this summer has been. We've actually done a lot and I think hit all the "must-do" summer activities. Go to the beach - check, go to the pool - check, relax and read a book - check, do something a little crazy - check, BBQ - big check :) But after mentally going through the past few months, I realized that something was missing. Sangria! I realized that I had not made this delicious and casual afternoon drink for at least a year! Time to change that.<br />
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Sangria takes your favorite wine (red, white, or sparkling in my case) to a new level with the addition of fresh summer fruit. Amazing. I tend to prefer white sangria over red... I think it stems from my first date with Chris a lonnnnng time ago at Jaleo in Bethesda, MD. Jaleo is an incredible tapas restaurant by the famed Chef José Andrés. It was over a pitcher of Jaleo's famous white wine sangria that I really got to know my future husband. So not only do I just generally like booze with fruit in it, it also has a special meaning :)<br />
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This sangria is something I put together after a trip home from the farmers market. (Most recipes start out that way, right?) These beautiful white peaches were calling my name, so the peaches, strawberries, oranges and a few lemon slices were combined with my favorite - a bubbly Cava. The secret ingredient to this sangria is a quick homemade strawberry simple syrup. Sounds difficult, right? It's not, I promise - all you need is strawberry, sugar and corn starch. Throw all of those ingredients together in a small pot on the stove, and 10 minutes later you have your own simple syrup. It's so easy! And the level of flavor and sweetness it adds to the sangria is a wow-factor. Give this recipe a shot!<br />
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<b>Ingredients</b><br />
<i>serves 4, to serve a larger group definitely double the recipe</i><b> </b><br />
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1 bottle sparkling wine, Cava works best<br />
2 large ripe white peaches, de-pitted and sliced<br />
1 pint of strawberries, hulled and sliced<br />
1/2 orange, peeled and segments sliced in half<br />
2-3 slices of lemon<br />
1/4 cup sugar<br />
2 tbsp corn starch<br />
1/2 cup water<br />
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<b>Method</b><br />
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To make simple syrup - combine about 10 sliced strawberries in a saucepan with water, sugar and corn starch. Heat on medium-high heat for about 5-6 minutes until the syrup starts to thicken. You might have to make some adjustments - add more corn starch if it is not thickening, too thick add more water. Once thickened, let cool to room temperature. Use a strainer and strain strawberries from the rest of the syrup.<br />
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In a glass pitcher add the peaches, the rest of the strawberries, orange segments and lemon slices. Next uncork the champagne (a "whooooo" is mandatory) and slowly add it to the pitcher. If you add too much at once, you will overflow. Lastly, add the strawberry simple syrup and ice. Give it a good stir and serve to your lucky guests! Enjoy the summer!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com4tag:blogger.com,1999:blog-5691664368478327215.post-35975968307182168052012-08-15T20:12:00.000-04:002012-08-16T08:56:48.245-04:00Summertime Rolls with a Peanut Dipping Sauce<div class="separator" style="clear: both; text-align: center;">
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Are you in the mood for something fresh, exciting and flavorful? If so, you are in luck :) I made these summertime {historically spring} rolls last night and they turned out excellent! Perfect dinner for the summer - you don't need the oven and you get to use all the fresh produce from the farmers market or garden! <br />
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I majorly heart spring rolls. They are definitely my favorite thing to order at any type of Asian restaurant. When Chris and I were traveling all through SE Asia, I think I hit a world record number of spring rolls consumed by one person. It was relieving to bite into fresh, crunchy spring rolls after being out in the excessive heat of SE Asia. I believe I had spring rolls with every meal!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-NMDpuS9oW-c/UCw2vQttMbI/AAAAAAAADOo/lS3ILIW3kbQ/s1600/IMG_0970.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-NMDpuS9oW-c/UCw2vQttMbI/AAAAAAAADOo/lS3ILIW3kbQ/s320/IMG_0970.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Me being cheesy w/ my spring roll addiction. Ho Chi Minh City, Vietnam</span></td></tr>
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These summertime rolls are stuffed with a plethora of summer produce: crunchy iceberg lettuce, green onion, grated carrots, crisp cucumbers and sweet red peppers. Then they are topped off with fragrant fresh basil and cilantro... which is a terrific combination of herbs for this type of dish.<br />
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<td><a href="http://i1224.photobucket.com/albums/ee373/jpolk531/IMG_3077edited.jpg"><img border="0" height="240" src="http://i1224.photobucket.com/albums/ee373/jpolk531/IMG_3077edited.jpg" width="320" /></a></td>
<td><a href="http://i1224.photobucket.com/albums/ee373/jpolk531/IMG_3080edited.jpg"><img border="0" height="240" src="http://i1224.photobucket.com/albums/ee373/jpolk531/IMG_3080edited.jpg" width="320" /></a></td></tr>
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Did I mention they also have shrimp? This time I sauteed the shrimp in a thai chili sauce, which really ties all of the ingredients together. The best part of the spring rolls, other than the explosion of freshness in your mouth, is a delicious peanut dipping sauce. (The peanut sauce is so good that I actually used it to dip cucumbers and baby carrots in the next day, and I think it can be easily turned into a salad dressing). This peanut sauce is sooo good and tastes great with these spring rolls. My advice - double dip :)<br />
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<b>Ingredients</b><br />
<i>makes 12 rolls</i><br />
<br />
For the Summertime Rolls - <br />
<br />
12 spring roll wrappers (plan on having a few extra in case a couple break)<br />
1/2 of a head of iceberg lettuce, thinly sliced<br />
1/2 of a sweet red pepper, thinly sliced <br />
1/4 cup fresh basil, thinly sliced<br />
1/4 cup fresh cilantro, thinly sliced<br />
1/2 cup shredded carrots <br />
1/2 of a cucumber, sliced thinly, larger slices cut in half<br />
3 or 4 stalks of green onion<br />
1/2 lb of small uncooked shrimp, peeled and deveined<br />
1 tbsp peanut oil<br />
2 tbsp of thai chili sauce<br />
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For the Peanut Dipping Sauce -<br />
<br />
1/2 cup peanut butter<br />
1/2 cup lite coconut milk<br />
1 1/2 tbsp lime juice<br />
1 tbsp brown sugar<br />
1 tbsp soy sauce<br />
1 tbsp minced garlic<br />
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<b>Method</b><br />
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First make the peanut sauce. I found the easiest way to do this is in a food processor. (I will say this a hundred times, it is <i>the most</i> useful tool in the kitchen!)<b> </b>Process the peanut butter, coconut milk, lime juice, brown sugar, soy sauce and minced garlic for about 10 seconds. Put peanut sauce in a container and refrigerate while making the rest of the rolls - it tastes great cold. <br />
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In a skillet, heat the peanut oil until hot. Add shrimp and then add the thai chili sauce. Saute for 2-3 minutes until shrimp are pink. Set aside.<br />
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To assemble the spring rolls I laid out all the prepared vegetables on a large cutting board. I used a second cutting board for assembling the rolls. The tricky part is the spring roll wrappers. To get them soft, fill a round, medium-sized saute pan with 1/2" of water. Place wrapper in water for only 10 seconds, not any longer. The wrapper will seem stiff, but will soften as you work with it. <br />
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To finish the spring rolls, I topped the ingredients in this order, but feel free to do it your own way: Lettuce, basil, cilantro, green onion, shredded carrots, cucumber, red pepper and lastly shrimp. Then simply fold them up like a burrito. The secret is to not fill them too much and wrap them as tighly as possible. It's okay if it takes you a few times to get the hang of it, my first few tries were pretty interesting :) Serve with chilled peanut sauce and enjoy!<br />
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<i> </i><br />
<i>This recipe is inspired by <a href="http://thefoodmattersproject.com/">The Food Matters Project</a> which focuses on whole food recipes by Mark Bittman. This week the Food Matters Project was hosted by Alyssa at <a href="http://www.everydaymaven.com/2012/the-food-matters-project-tofu-summer-rolls-with-peanut-sauce/">Everyday Maven</a>. Check out what other inspiring bloggers did <a href="http://thefoodmattersproject.com/2012/08/13/summer-rolls-with-peanut-sauce/">here</a>.</i><br />
<br />Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com5tag:blogger.com,1999:blog-5691664368478327215.post-26593230298781322052012-07-27T15:01:00.000-04:002012-07-27T15:32:24.110-04:00Colossal Cookies: White and Dark Chocolate Chip<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-YICqcGlOefM/UBLiZ3JMXtI/AAAAAAAADN0/MolrIyEtBuM/s1600/DSC_8702edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/-YICqcGlOefM/UBLiZ3JMXtI/AAAAAAAADN0/MolrIyEtBuM/s400/DSC_8702edited.jpg" width="400" /></a></div>
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These cookies are huge. Colossal in fact. These gigantic gourmet cookies taste so incredible, they're amazing straight out of the oven, and even at midnight with a bowl of ice cream. At least that's what I heard...... :) I made these buttery, sugary, yeah-I-know-they're-not-good-for-me cookies last night. I was having one of those days and by the time 9pm rolled by, I was overwhelmed with the desire to make some kind of cookie. But I didn't want ordinary chocolate chip cookies, I wanted gigantic gourmet cookies. Why do large thick gooey cookies always seem better??? I have no idea expect for the fact they just are!<br />
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The good thing about cravings for chocolate chip cookies is that most people almost always have all of the ingredients on hand. The other good thing about chocolate chip cookies is that they only take 10 minutes to whip up, and 20 minutes to bake. These cookies, though colossal, are no different. The contrast of milky white chocolate and bittersweet dark chocolate chips in every cookie taste amazing. Next time I might add in some nuts, but this time it was all about the chocolate! Next time you are at home and can't get chocolate chip cookies out of your mind, try these :)<br />
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<i>This is one of the only recipes I'll tell you to not swap out whole wheat flour for all-purpose, reduce the butter, or find a way to "healthify" it. Normally I'm all about eating more vegetables, less animals and the sort. But sometimes we need to take a step back and remind ourselves - "Life's too short, just eat the cookie!!" Greatest saying ever, thanks Mom :)</i><br />
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<b>Ingredients</b><br />
<i>makes about 18 cookies, recipe adapted from AllRecipes.com</i><br />
<br />
2 cups all-purpose flour<span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w0" style="background: none repeat scroll 0% 0% transparent; color: #0066cc; font-size: inherit; font-weight: inherit;"></span><br />
1/2 teaspoon baking soda<span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="background: none repeat scroll 0% 0% transparent; color: #0066cc; font-size: inherit; font-weight: inherit;"></span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w1" style="background: none repeat scroll 0% 0% transparent; color: #0066cc; font-size: inherit; font-weight: inherit;"></span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w2" style="background: none repeat scroll 0% 0% transparent; color: #0066cc; font-size: inherit; font-weight: inherit;"></span> <br />
1/2 teaspoon salt<br />
3/4 cup unsalted butter, melted<br />
1 cup packed brown sugar<br />
1/2 cup white sugar<br />
1 tablespoon vanilla extract<br />
1 egg<br />
1 egg yolk<br />
1 cup white chocolate chips <br />
1 cup dark chocolate chips<br />
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<b>Method</b><br />
<br />
<span class="plaincharacterwrap break">Preheat the oven to 325 degrees and line a cookie sheet with parchment paper. (Makes for a very easy clean up!) In a small bowl combine the flour, baking soda and salt. </span><br />
<br />
<span class="plaincharacterwrap break">With a mixer (stand or hand held) mix together the melted butter, brown sugar, white sugar untill well blended. Next add in the vanilla, egg, and egg yolk and beat till light and creamy. Carefully mix in bowl of flour, baking soda and salt until just blended. </span><span class="plaincharacterwrap break">Stir in the chocolate chips by hand using a wooden
spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie
sheets. Cookies should be about 3 inches apart. </span><br />
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<span class="plaincharacterwrap break">Bake for 18-20 minutes untill the edges are lightly toasted. Depending on the type of pan, the cookies may take an additional 4-5 minutes (I also like mine slightly under-done). Cool on a baking sheet for a few minutes and then transfer them to a wire cooling rack to cool completely. Serve immediately or at midnight with a bowl of ice cream!! </span><br />
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<span class="plaincharacterwrap break"><br /></span>Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com4tag:blogger.com,1999:blog-5691664368478327215.post-79526319995610104672012-07-23T17:42:00.001-04:002012-07-24T07:29:02.663-04:00Raspberry Cabernet Sorbet<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-F8Hy0Yd6OmY/UA3BVG1_CDI/AAAAAAAADMs/utx-EWj9-s4/s1600/DSC_8652edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://2.bp.blogspot.com/-F8Hy0Yd6OmY/UA3BVG1_CDI/AAAAAAAADMs/utx-EWj9-s4/s400/DSC_8652edited.jpg" width="400" /></a></div>
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I think it has been the hottest summer ever. Over the weekend Chris and I had tons of great ideas - we were going to go for a hike with the dog, paddleboard on the lake, and maybe end the day dine alfresco and hit up the outdoor patio of our favorite wine bar. I had been out of town with my girlfriends the weekend before so we wanted to get some fresh air and enjoy a just-him-and-me date night. That soo didn't happen - why? Because it was ungodly hot in Charlotte with 500% humidity. It hurt to breathe outdoors. So instead we ended up going to the movies and drinking wine indoors :) Nothing is better than sitting, indoors and drinking wine!! Outdoor activities? Nope, not in this heat!<br />
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So this dessert is absolutely perfect for this time of the year and very easy to make. It combines two of my favorite things - red wine and icy sorbet. This sorbet is different than the typical sorbet as it contains some dairy, but the ingredients easily come together and you end up with a bright and delicious berry sorbet. The cabernet adds a nice layer of flavor and also helps break down the raspberries. Next time you are craving a cool and refreshing treat I highly recommend you try this boozy sorbet!<br />
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<b>Ingredients</b><br />
<i>recipe by Mark Bittman</i><br />
<br />
12 oz frozen raspberries<br />
1/2 cup non-fat plain yogurt<br />
3 tbsp sugar<br />
3 tbsp cabernet sauvignon<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-iKT4Qkkvkj0/UA3BFjpEL9I/AAAAAAAADMU/AGSjbsIWRVg/s1600/DSC_8631edited.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="http://3.bp.blogspot.com/-iKT4Qkkvkj0/UA3BFjpEL9I/AAAAAAAADMU/AGSjbsIWRVg/s400/DSC_8631edited.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: x-small;">What the mixture looks like right before you add the final tablespoon of wine</span></i></td></tr>
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<b>Method</b><br />
<br />
All you need to make this is a food processor! Combine the raspberries, sugar, yogurt and 2 tablespoons of wine and process for 2-3 minutes. Add the additional tablespoon of wine and process for another 1-2 minutes, but make sure the sorbet doesn't liquify from over processing. I think the sorbet needs about 1-2 hours in the freezer to firm up, but you can serve immediately if you need to. Stay cool and enjoy!<b> </b><br />
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<a href="http://2.bp.blogspot.com/-26x4kAjpIJM/UA3BHyi9MDI/AAAAAAAADMc/CzICqcYO_mM/s1600/DSC_8637edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="http://2.bp.blogspot.com/-26x4kAjpIJM/UA3BHyi9MDI/AAAAAAAADMc/CzICqcYO_mM/s400/DSC_8637edited.jpg" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com4tag:blogger.com,1999:blog-5691664368478327215.post-1552556317325948812012-07-17T14:43:00.001-04:002012-07-21T10:45:27.741-04:00Corn and Manchego Tri-Color Quinoa Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-eJdPRvWC2bM/UAWuZXy-CUI/AAAAAAAADLU/yWq41LkhSxs/s1600/DSC_8581edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/-eJdPRvWC2bM/UAWuZXy-CUI/AAAAAAAADLU/yWq41LkhSxs/s400/DSC_8581edited.jpg" width="400" /></a></div>
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Do corn and tomatoes mean summer to you? They do to me, especially tomatoes as you've seen <a href="http://cheesepleasebyjess.blogspot.com/2012/06/tomato-mozzerella-crisp-w-oats-walnuts.html">here</a>, and <a href="http://cheesepleasebyjess.blogspot.com/2012/05/rustic-tomato-cheese-tart.html">here</a>. Growing up my family spent a lot of time at my Grandmom's summer house on the Maryland Eastern Shore and at the beach where both corn and tomatoes are grown in abundance. Corn on the cob was almost always served at dinner. My family liked to eat it slathered in butter with lots of salt and pepper... Mmmm, so good. Unfortunately today I realize it's probably not the best thing to eat every weekend. So I decided to take two of my favorite summer ingredients and combine them in a way that is healthy and flavorful!<br />
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This dish is tied to together not only by pretty tri-color quinoa (I used tri-color because it is pretty, but regular also works), but cilantro, lime and of course, manchego cheese. I don't use manchego cheese a whole lot, but it's buttery texture truly makes this dish. Try to buy a good quality manchengo if you can. This dish is the perfect meal to make a big batch of and take for lunch or use as a dinner side. It so delicious!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CxBOUd47wsU/UAWuiTiwZOI/AAAAAAAADLc/P8042lt6RL0/s1600/2012-07-17_11-29-12_807-1+%282%29+edited.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-CxBOUd47wsU/UAWuiTiwZOI/AAAAAAAADLc/P8042lt6RL0/s320/2012-07-17_11-29-12_807-1+%282%29+edited.jpg" width="203" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: xx-small;">Local Silver Queen from the farmer's marke<b>t</b></span></i></td></tr>
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<b>Ingredients</b><br />
<i>serves 4</i><br />
<br />
2 ears of corn or two cups of frozen corn <br />
1 tbsp butter<br />
1/4 cup minced vidali onions<br />
1 tomato diced<br />
2 tbsp cilantro<br />
1 lime, juiced <br />
salt<br />
pepper <br />
4 oz manchego cheese, grated<br />
1 cup of cooked quinoa<br />
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<b>Method</b><br />
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In a large skillet, melt a tablespoon of butter over medium heat. Add 1/4 cup onions and saute for 2 minutes. Add two cups of corn and saute for another 5 minutes. Add diced tomato, cooked quinoa, salt and pepper. Let cook for another 8-10 minutes. Lastly add the cilantro, lime juice and grate the manchego cheese over the dish. Stir together and serve in a bowl. Enjoy!<br />
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<i>This recipe was inspired by this week's Food Matters Project recipe - Corn Avocado Salad. This is my take on a similar but avocado-less recipe
:) Get the original recipe <a href="http://vanillalemon.com/">here</a>! And check out everyone else’s take <a href="http://thefoodmattersproject.com/2012/07/16/corn-avocado-salad-with-a-little-something-seared-on-top/#comments">here</a>.</i>Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com7tag:blogger.com,1999:blog-5691664368478327215.post-66007587663181609802012-07-10T12:14:00.002-04:002012-08-17T15:02:35.393-04:00Parmesan Honey Sweet Potato Chips<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-9pAxau4p8mc/T_xUCxRwLqI/AAAAAAAADK4/2YHA-tV-_lU/s1600/DSC_8567edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="http://1.bp.blogspot.com/-9pAxau4p8mc/T_xUCxRwLqI/AAAAAAAADK4/2YHA-tV-_lU/s400/DSC_8567edited.jpg" width="400" /></a></div>
<br />
Annnnd we're back! Whhheww, that was an extended blogging/ just need to chill break. It was a good
break and now I am so excited to start sharing recipes with you all again. During my break, I was still cooking, but I was most re-making my favorite
recipes and eating lots of simple fruits and vegetables. I feel like a
regular at my local farmers market!! Such a great feeling! <br />
<br />
One of my all-time favorite veggies are sweet potatoes. They are a super food, and super good for you. I like them because they satisfy my carb cravings yet fill me with nutrients. This time I decided to turn them into chips - with a vegetable peeler! It's pretty easy and there's no need for any fancy cutlery, or a mandolin. I wish I would of starting doing this earlier. <br />
<br />
I decided to use the first few peels with the skin because the potato skin also has a lot of nutrients. (Though you could peel the potato first and then just use subsequent peels if you don't like the texture of the skin). Salty parmesan and sweet honey come together and compliment these crispy chips. They are addictive as a snack and make a fun side dish!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-i1Jcc3oK38U/T_xUNkSnndI/AAAAAAAADLA/XS_z9UunIb0/s1600/DSC_8549edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/-i1Jcc3oK38U/T_xUNkSnndI/AAAAAAAADLA/XS_z9UunIb0/s400/DSC_8549edited.jpg" width="400" /></a></div>
<b>Ingredients</b><br />
<br />
2 small sweet potatoes or 1 large sweet potato<br />
1/2 tsp garlic powder<br />
1/2 tsp salt<br />
1/2 tsp paprika <br />
1 tbsp honey (I used local sourwood honey)<br />
1/4 cup shaved parmesan<br />
drizzle of extra virgin olive oil<br />
freshly ground pepper <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0v5999JTvuA/T_xUYJ6NRrI/AAAAAAAADLI/0YB0ahgLKL4/s1600/IMG_3052edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-0v5999JTvuA/T_xUYJ6NRrI/AAAAAAAADLI/0YB0ahgLKL4/s400/IMG_3052edited.jpg" width="400" /></a></div>
<b>Method</b><br />
<br />
Pre heat oven to 375 degrees. Start to peel potato into strips and keep going. <i>(I used a medium sized mixing bowl for the potato peels which I recommend because it was easy to then mix all the seasonings and potato peels in).</i> Now add in the olive oil, garlic powder, salt, pepper, paprika, honey and parmesan. Mix together with your hands until evenly coated. Line a baking sheet with parchment paper and spread the sweet potato peels on the sheet. Bake for 20-25 minutes till crispy. Enjoy!<br />
<br />
<br />
<i>This recipe was inspired by this week's Food Matters Project recipe - beet "sandwiches". This is my take on a similar but beet-free recipe :) Get the original recipe <a href="http://www.mywholefoodromance.com/2012/07/beet-tastic.html" target="_blank">here</a>! And check out everyone else’s take <a href="http://thefoodmattersproject.com/2012/07/09/beet-sandwiches/" target="_blank">here</a>.</i>Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com8tag:blogger.com,1999:blog-5691664368478327215.post-47083351818554590402012-06-05T20:52:00.000-04:002012-06-05T20:53:46.960-04:00Tomato Mozzarella Crisp w/ Oats & Walnuts<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FncwHjPdaPU/T86mUHXM72I/AAAAAAAADKE/vCHAWzcs5e4/s1600/DSC_8422edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="385" src="http://3.bp.blogspot.com/-FncwHjPdaPU/T86mUHXM72I/AAAAAAAADKE/vCHAWzcs5e4/s400/DSC_8422edited.jpg" width="400" /></a></div>
<br />
The month of May I was traveling, a lot. And while traveling I tend to try to make healthy choices, but I don't hold back. Why would you? Beer battered Hogfish? Sure! Another glass of wine? Of course! So in between trips I tend to detox - sauted veggies for dinner, lots of smoothies, and I go easy on carbs and meat. But even after a jam packed weekend away, I <u>had</u> to try out this tomato recipe from <a href="http://thefoodmattersproject.com/">The Food Matters Project</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-OfQnsbeuMks/T86msZB1N5I/AAAAAAAADKM/PyMhKP9eUzk/s1600/DSC_8380edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="http://2.bp.blogspot.com/-OfQnsbeuMks/T86msZB1N5I/AAAAAAAADKM/PyMhKP9eUzk/s400/DSC_8380edited.jpg" width="400" /></a></div>
<br />
I love tomatoes! Do you? Awesome, we're in for a good summer then. In the past year I have discovered several new farmers markets that were under my nose that I hadn't yet been to. I think tomatoes are one of the friendliest, easiest summer vegetables to find locally, and cook with. Hands down.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1SYC-lQwwdk/T86m9CdPfCI/AAAAAAAADKU/MjKiwaKXMoI/s1600/DSC_8390edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://1.bp.blogspot.com/-1SYC-lQwwdk/T86m9CdPfCI/AAAAAAAADKU/MjKiwaKXMoI/s400/DSC_8390edited.jpg" width="400" /></a></div>
<br />
This is a recipe that can be modified throughout your entire summer. This recipe would also be great to serve guests as a summer side dish with bbq. The ripe red tomatoes are sliced into wedges and topped with fresh mozzarella, parmesan, bread crumbs, rolled oats and garlic. Fragrant fresh basil really ties the whole dish together! <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-OUy6VBZVAGI/T86nH6W83JI/AAAAAAAADKc/Fwo46ZFDylY/s1600/DSC_8391edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/-OUy6VBZVAGI/T86nH6W83JI/AAAAAAAADKc/Fwo46ZFDylY/s400/DSC_8391edited.jpg" width="400" /></a></div>
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<br />
I waited till today to make this week's recipe so I
could visit the farmers market and get some local yummy ripe tomatoes!
This week Nicole of <a href="http://www.givingtable.org/blog/2012/6/4/the-food-matters-project-savory-tomato-crisp.html">The Giving Table</a> hosted Mark Bittman's Savory Tomato Crisp. <b><br /></b><br />
<b>Ingredients</b><br />
<br />
3 lbs ripe tomatoes, cut into wedges (preferably local)<br />
3 tbsp extra virgin olive oil<br />
1 tbsp cornstarch<br />
1 cup bread crumbs (preferably whole grain and homemade w/ a food processor)<br />
1/2 cup rolled oats<br />
1/2 cup chopped walnuts<br />
1 tbsp minced garlic<br />
1/4 cup grated Parmesan, plus a little more for topping<br />
4 oz fresh mozzarella, cubed<br />
2 tbsp fresh basil, chopped, plus a few leaves for garnish<br />
Salt and black pepper<br />
<br />
<b>Method</b><br />
<br />
Preheat oven to 375 degrees. Spray a deep pie dish or round baking dish with non-stick cooking spray or extra virgin olive oil (use a misto!)<br />
<br />
In a large bowl, place the tomato wedges and sprinkle with the cornstarch, and salt and pepper. Toss gently and let the mixture sit. In
another bowl, combine the bread crumbs, oats, walnuts, garlic, parmesan cheese, mozzarella cheese, 3
tablespoons and olive oil. Season with sea salt and freshly cracked pepper. Stir
until thoroughly mixed.<br />
<br />
Toss the tomato mixture again and
transfer it to the prepared baking dish. Sprinkle with the bread crumb
topping. Bake until the crisp is as dark as you like on top and bubbly
underneath, 40 to 45 minutes. Let cool to warm or room temperature
before serving. To serve, scoop portions out with a large spoon.
<span class="post-comments"> <img alt="Comment" class="inline-icon comment-icon" rel="0" src="http://www.givingtable.org/universal/images/transparent.png" title="Comment" /> Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-o9JTiYPMpFs/T86nhc-Qq4I/AAAAAAAADKs/eDiy3wXPhDg/s1600/DSC_8460edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/-o9JTiYPMpFs/T86nhc-Qq4I/AAAAAAAADKs/eDiy3wXPhDg/s400/DSC_8460edited.jpg" width="400" /></a></div>
<span class="post-comments"><br /></span><br />
<br />Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com3tag:blogger.com,1999:blog-5691664368478327215.post-45967799166829496772012-05-26T10:15:00.002-04:002012-05-26T10:15:43.700-04:00Happy Memorial Day!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-4Ltq1WHpvLE/T7woZrC1WhI/AAAAAAAADJw/DoFRHrukFs8/s1600/key+west.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-4Ltq1WHpvLE/T7woZrC1WhI/AAAAAAAADJw/DoFRHrukFs8/s400/key+west.jpg" width="300" /></a></div>
<br />
Happy Memorial Day!!! This weekend is officially the start of the summer! To celebrate, I am headed down to Key West to stay at a friend's house for some R&R and girl time. While getting ready for the holiday weekend, I honestly haven't been cooking anything Cheese Please worthy :) Unless you count enormous bowl's of sauteed kale, tomatoes and goat cheese. If you need something low carb, very healthy yet really quick to cook - try it out. It's been my go-to, and I have to admitt I had it 3 times this week and for dinner last night... <i>slight obsessed</i>. <br />
<br />
Anyways, while I'm away (and hopefully having fabulous meals I will be re-creating for all of you), I'll leave you guys with some great past recipes I think would be phenomenal for this Memorial Day weekend! <br />
<br />
<a href="http://cheesepleasebyjess.blogspot.com/2011/08/watermelon-feta-salad.html">Watermelon Feta Salad</a> - this is so delicious, great for bbq's too<br />
<a href="http://cheesepleasebyjess.blogspot.com/2010/07/viet-grilled-chicken.html">Viet Grilled Chicken</a> - delicious recipe for when you're grilling out <br />
<a href="http://cheesepleasebyjess.blogspot.com/2011/08/shrimp-chorizo-burgers.html">Shrimp Chorizo Burgers</a> - spicy, sultry, yum<br />
<a href="http://cheesepleasebyjess.blogspot.com/2011/07/grilled-rum-peaches-with-mascarpone.html">Grilled Rum Peaches with Mascarpone Cheese and Orange Blossom Honey</a> - enough said<br />
<a href="http://cheesepleasebyjess.blogspot.com/2011/08/chocolate-toffee-shortbread-bars.html">Chocolate Toffee Shortbread Bars</a> - bringing these delicious guys down with me to Key West!<br />
<br />
<div style="text-align: center;">
Have a great weekend!!!!!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-BXTxudzHr0E/T7woiZ0iOCI/AAAAAAAADJ4/QKPHxoNTuVA/s1600/key+west2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-BXTxudzHr0E/T7woiZ0iOCI/AAAAAAAADJ4/QKPHxoNTuVA/s400/key+west2.jpg" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com2tag:blogger.com,1999:blog-5691664368478327215.post-83165707736241642012-05-15T21:17:00.000-04:002012-05-15T21:39:56.033-04:00Rustic Tomato Cheese Tart<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QvibWLNqqHk/T7LWdVxJ_2I/AAAAAAAADJg/LOjUBMs0mUM/s1600/DSC_8341edited2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="http://3.bp.blogspot.com/-QvibWLNqqHk/T7LWdVxJ_2I/AAAAAAAADJg/LOjUBMs0mUM/s400/DSC_8341edited2.jpg" width="400" /></a></div>
<br />
Do you know those small mini magazine's you see at the grocery store while waiting in line to check out? They aren't full sized magazines like Food and Wine or Cooking Light, they are the smaller ones. Normally these dedicated to holiday meals, brownies, or easy week night meals. Sometimes I can't help but flip through them. I think it's because they are mini sized magazines, and all things mini seem to call my name!<br />
<br />
Anyways, today I spotted one with a rustic tomato cheese tart on the cover. It was beautiful. I was also starving at that exact moment and decided on the spot that I was scratching all dinner plans and making this gorgeous cheesy tomato tart! (Even though you're not supposed to, I tend to <i>always</i> end up grocery shopping while hungry). Unfortunately, the cashier interrupted my tomato cheese tart fantasy and yelled at me to hand over my grocery card. Flustered from being caught fantasizing over a tomato cheese tart, I quickly handed my card over and started bagging my own groceries. I never got to buy the mini mag, or scan the list of ingredients to mentally file them away. Darn!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-SEGXbVGLG4k/T7LT3Ii_xCI/AAAAAAAADJE/JVNKPX8n1KA/s1600/DSC_8350edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/-SEGXbVGLG4k/T7LT3Ii_xCI/AAAAAAAADJE/JVNKPX8n1KA/s400/DSC_8350edited.jpg" width="400" /></a></div>
<br />
So this is what I imagine the recipe would say :) Coincidentally I had made a previous stop at the farmers market for my orginal dinner plan, a bruschetta recipe chosen by <a href="http://laurajanelli.posterous.com/">Chef Laura as Home</a> with <a href="http://thefoodmattersproject.com/">The Food Matters Project</a>. I couldn't resist these gorgeous yellow and red local tomatoes, how pretty are they? So instead of a classic bruschetta, I ended up with this tart! So glad! Thank goodness for mini magazines!!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6bSxhQ4hzJE/T7LTtQm9RnI/AAAAAAAADIs/TGRcFzcMtsI/s1600/DSC_8315edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="http://2.bp.blogspot.com/-6bSxhQ4hzJE/T7LTtQm9RnI/AAAAAAAADIs/TGRcFzcMtsI/s400/DSC_8315edited.jpg" width="400" /></a></div>
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<br />
<b>Ingredients</b><br />
<br />
1 sheet of frozen puff pastry, thawed on counter<br />
1 tbsp extra virgin olive oil<br />
1/4 cup goat cheese (approximately, use your own judgement)<br />
1/8 tsp garlic powder<br />
1 red tomato, sliced<br />
1 yellow tomato, sliced<br />
1 tbsp fresh basil<br />
fresh parsley to garnish<br />
non-stick cooking spray <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-8qhCDOXKpF8/T7LTw5lasFI/AAAAAAAADI0/6MfuOzhxivo/s1600/DSC_8339edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/-8qhCDOXKpF8/T7LTw5lasFI/AAAAAAAADI0/6MfuOzhxivo/s400/DSC_8339edited.jpg" width="400" /></a></div>
<b>Method</b><br />
<br />
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and lightly coat with non-stick cooking spray. Place thawed puff pastry on baking sheet. Lightly brush with olive oil and sprinkle garlic powder on the puff pastry Top with crumbled goat cheese, and then arrange slices of tomato in what ever patter you'd like. Top with fresh basil and bake for 20 minutes. Garnish with fresh parsley and enjoy!<br />
<br />
This is such a great appetizer for the summer, I see myself making this again and again!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com5tag:blogger.com,1999:blog-5691664368478327215.post-40060353485366581032012-05-11T07:51:00.000-04:002012-05-13T17:58:47.969-04:00Blondies with Browned Butter & Nutella<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-M3ErTkFwiUw/T6x2_PX_1UI/AAAAAAAADIA/cqXw2OTrH-I/s1600/DSC_8230edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/-M3ErTkFwiUw/T6x2_PX_1UI/AAAAAAAADIA/cqXw2OTrH-I/s400/DSC_8230edited.jpg" width="400" /></a></div>
<br />
Someone get this jar of Nutella out of my house! It's doing evil things to me. I'm aware of that jar at all times when I'm home. It seduces me, gives me compliments and lures me to it. Then afterwards, I feel guilty and remorseful. No, we're not talking about dating, we're talking about the most amazing chocolate hazelnut spread on earth. A couple of weeks ago I bought my very first jar of Nutella. The jar's empty now. <br />
<br />
<i>Did you know that when paired with Milton's multi-grain crackers, Nutella tastes like an E.L. Fudge cookie?!? I kid you not. </i><br />
<br />
So when I needed a desert/thank you for letting us stay overnight gift for this weekend, I turned to Nutella. I also have wanted to make a blondie for a long time. Traditionally, blondies are essentially the same recipe as their cousin the brownie, but blondies use butterscotch instead of chocolate. So, how about we swap out butterscotch, and add Nutella? Sound good? Okay, done.<br />
<br />
<table cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td><a href="http://i1224.photobucket.com/albums/ee373/jpolk531/DSC_8247edited.jpg"><img border="0" height="214" src="http://i1224.photobucket.com/albums/ee373/jpolk531/DSC_8247edited.jpg" width="320" /></a></td>
<td><a href="http://i1224.photobucket.com/albums/ee373/jpolk531/DSC_8254edited.jpg"><img border="0" height="214" src="http://i1224.photobucket.com/albums/ee373/jpolk531/DSC_8254edited.jpg" width="320" /></a></td></tr>
</tbody></table>
<br />
These blondies turned out amazing. I decided to brown the butter first before putting adding into the rest of the ingredients. Browned butter is also amazing, it transforms ordinary melted butter into a rich nutty, delicious butter. This nutty flavor and aroma compliments the blondie base and the Nutella swirls. Go get a jar of Nutella and make these!<br />
<b> </b><br />
<b>Ingredients </b><br />
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<i>Basic blondie recipe adapted from Mark Bittman's <a href="http://www.amazon.com/Everything-Completely-Revised-Anniversary-Edition/dp/0764578650">How to Cook Everything</a></i></div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br /></div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
1 cup all purpose flour<br />
1/8 tsp baking soda<br />
1/2 tsp baking powder<br />
1/4 tsp kosher salt<br />
1 cup packed light brown sugar<br />
1/3 cup unsalted butter, browned<br />
1 tbsp vanilla extract<br />
1 large egg, at room temperature<br />
3 1/2 tbsp Nutella</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MpI573hCTUA/T6x3BZM2wvI/AAAAAAAADII/mvyxf7kWEsw/s1600/DSC_8262edited.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-MpI573hCTUA/T6x3BZM2wvI/AAAAAAAADII/mvyxf7kWEsw/s400/DSC_8262edited.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>It's been good to know you Nutella, but we need a break. It's not you, it's me</i></td></tr>
</tbody></table>
<br />
<b>Method </b></div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br /></div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
Preheat oven to 350 degrees. Lightly grease an 8 by 8 baking pan and set aside. Sift together the flour, baking soda, baking powder and kosher salt. Set aside.<br />
<br />
Browned butter - for good instructions, <a href="http://www.thekitchn.com/basic-techniques-how-to-brown-77018">go here</a>. In a large mixing bowl with a handheld mixer, mix together the packed light brown sugar, browned
butter and vanilla extract. Once combined, add in the egg and mix. Slowly add in the dry ingredients until almost combined. Take a spatula and fold the ingredients together.<br />
<br />
Evenly spread the blondie batter into the baking pan. Measure out the
Nutella. Drop the Nutella on top of the blondie batter. Drop the
Nutella in three rows. Swirl the Nutella up and down. Then back and forth. Bake at 350 degrees for 20 minutes.<br />
<br />
Cool and then cut into squares. Enjoy!<br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com4tag:blogger.com,1999:blog-5691664368478327215.post-52627141105179917982012-05-08T09:14:00.000-04:002012-05-08T18:54:54.091-04:00Strawberry Salsa Fresca {with Blackened Mahi Mahi}<div class="separator" style="clear: both; text-align: center;">
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<br />
It's full blown strawberry season here in Charlotte! You know you are getting old when on a single Saturday you have a choice of Cinco de Mayo, the Kentucky Derby, the Wells Fargo Golf Tournament (i.e. large social event) and a SC Strawberry Festival and you choose the Strawberry Festival.<br />
<br />
What? My 22 year old self is ashamed. In the end we didn't end up going... let's just say Chris wasn't as excited as I was (shocker) ... which actually was okay, to be honest I knew it was a long shot :) The local farmers market however was overflowing with sweet, ripe South Carolina strawberries. I ended up buying two quarts!<br />
<br />
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<tr><td style="text-align: center;"><img border="0" height="400" src="http://4.bp.blogspot.com/-59WQhZt6V4w/T6gLI2t0cBI/AAAAAAAADHY/MpnJQJ0vC7Y/s400/strawberries.jpg" style="margin-left: auto; margin-right: auto;" width="225" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">{taken with my phone @ farmers market}</span></td></tr>
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So what did we do with all those strawberries? Well, I bought them two days ago, and they're now gone. We made quite a few smoothies, we pureed them into a strawberry margarita (phenomenal btw), and we made a really delicious strawberry salsa fresca. Salsa fresca simply means fresh sauce and by using just picked local berries, this it was! </div>
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<br /></div>
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Sweet strawberries and kiwi are combined with a little bit of shallot, cilantro and lime juice. A jalapeno pepper is added to up the heat factor. It's up to you whether to use the seeds or not... I think it really depends on how you are using the salsa. I choose to serve this strawberry salsa fresca over blackened mahi mahi. Blackened fish is slightly spicy, so a fruity yet zesty salsa was the perfect accompaniment. </div>
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<br />
<b>Ingredients</b><br />
<i>Inspired by the <a href="http://thefoodmattersproject.com/2012/05/07/five-quick-salsas-for-chips-dips-and-other-stuff/">Food Matters Project </a></i><br />
<br />
<b>Strawberry Kiwi Salsa Fresca </b><br />
1 cup of diced strawberries<br />
1/2 cup diced kiwi<br />
1 tablespoon of chopped cilantro<br />
1 tablespoon of lime juice<br />
1 tablespoon of minced shallot<br />
1 minced jalapeno pepper {with or without seeds}<br />
<br />
<b>Blackened Mahi Mahi</b><br />
<i>serves 2 </i><b><br /></b><br />
1/4 teaspoon garlic powder<br />
1/4 teaspoon onion powder<br />
1/4 teaspoon salt<br />
1/4 teaspoon black pepper<br />
1/2 teaspoon paprika<br />
pinch of cayenne pepper<br />
2/3 lb of mahi mahi {or any other white fish}<br />
<b><br /></b><br />
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<b>Method</b><br />
<br />
In a large glass bowl, combine the strawberries, kiwi, cilantro, shallot, jalapeno and lime juice. Stir together and cover. Refrigerate for 1 to 2 hours. <br />
<br />
In a small glass bowl ,combine the onion powder, garlic powder, salt, pepper, cayenne pepper and paprika. Sprinkle evenly on the top side of the mahi mahi. Heat a caste iron skillet over high heat. Add a little bit of olive oil and place fish in skillet. Cook for 4 to 5 minutes and then flip for another 3-4 minutes. Fish is done when it flakes with a fork.<br />
<br />
Top fish with salsa and enjoy!Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com8tag:blogger.com,1999:blog-5691664368478327215.post-4009819971037361432012-04-30T17:20:00.001-04:002012-04-30T18:42:59.119-04:00Asparagus and Dandelion Soup<div class="separator" style="clear: both; text-align: center;">
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So this week it's supposed to be hot here in Charlotte, high's in the upper 80's, and full blown sunshine. I guess this is "spring" in the south, or spring started at the end of February... I'm definitely not complaining! Either way we're still getting used to the warm temps living here. So why soup, you ask? Because, honestly, I get chilly in the air conditioning (pathetic, I know), and more likely I need to detox after the weekend :) <br />
<br />
My Mom and Dad came to visit so we showed them some good southern hospitality and eats. Early Sunday morning Chris fired up the smoker and by the afternoon we had mouth-watering pulled pork, brisket, and racks of baby back ribs. It was delicious. In addition to all that I made a strawberry, mango and goat cheese spinach salad, and tried out this <a href="http://annies-eats.com/2011/10/27/creamy-stovetop-mac-and-cheese/">recipe</a> for mac-n-cheese. We also celebrated my Dad's birthday, so I proudly made my first <a href="http://spoonforkbacon.com/2012/01/salted-nutella-tarts/">salted nutella tart</a>. Everything was slowly savored and we were fat and happy by day's end. So today, you can see I REALLY needed some detoxing slimming asparagus. And when I need to detox from a weekend of indulgence, I always turn to soup.<br />
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This soup yells spring not only because of the asparagus, but I love the addition of dandelion greens. They have a pleasant bitter flavor that tastes great sauteed or in a soup. Dandelion greens are another great leafy green to experiment with, I encourage you to give them a try. Sweet potato, spring onions, white beans and a parmesan rind provide a complex flavor that is not only delicious, but healthy :) The recipe is adapted from Mark Bittman and part of The Food Matters Project. For the orginal recipe visit <a href="http://adrienneats.blogspot.com/">Adrienneats</a>, and for what other food bloggers did, check out <a href="http://thefoodmattersproject.com/2012/04/30/roasted-asparagus-and-white-bean-soup/">The Food Matters Project</a>. <br />
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<b>Ingredients </b><br />
<br />
1/2 cup White beans<br />
1/2 a medium sweet potato, diced (I left the skins on)<br />
1/2 lb asparagus, sliced into 2" pieces<br />
2 cups dandelion greens, leaves removed from stems<br />
1 tsp garlic<br />
1 tbsp extra virgin olive oil<br />
1 Parmesan rind<br />
4 cups fat free chicken broth<br />
1 cup water <br />
2 stalks of spring onion<br />
<br />
<b>Method</b><br />
<br />
In a large soup pot, heat olive oil and saute garlic for 1-2 minutes. Add chicken broth, white bean, sweet potato, asparagus, dandelion greens and parmesan (pretty much the rest of the ingredients). Bring to a boil, and then reduce heat and simmer for 20-30 minutes until potatoes are tender. Top with extra parmesan and enjoy!<br />
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</div>Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com9tag:blogger.com,1999:blog-5691664368478327215.post-22966906914842604382012-04-26T10:49:00.000-04:002012-04-27T10:03:05.445-04:00Mango Chicken with Cashews<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Q4_Yc7Z32PI/T5lduGHVV3I/AAAAAAAADGY/d75_VSeQsxU/s1600/DSC_7916edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Q4_Yc7Z32PI/T5lduGHVV3I/AAAAAAAADGY/d75_VSeQsxU/s400/DSC_7916edited.jpg" width="381" /></a></div>
<br />
I am <i>OBSESSED</i> with this dish. Like, eat it for 3 meals straight and then call all of your friends and family to tell them about it, obsessed (sorry Mom). I might even go as far as saying it tastes better than any mango dish I have had in a Thai restaurant, and way better than most take out food. I made this last week, and have plans to make it again this evening it is that good! <br />
<br />
Fresh mango is the base of this dish. Mango is sweet, delicious, prevents cancer and is loaded with vitamin A and C. For this dish you simply add mango to a few other asian kitchen staples, and process in a food processor. I couldn't believe how easy it is to make such a tasty sauce. Next the sauce is heated stove top with chicken and red/yellow bell peppers. Cashews top this dish and really take it to the next level. <i>Trust me. </i><br />
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<br />
<i>Mango Fun Facts & Trivia</i><br />
<br />
• Mangos are distantly related to a few plants that you'd probably never guess: the cashew and pistachio. <br />
• More fresh mangos are eaten every day than any other fruit in the world.<br />
• India grows more mangos than all other fruits combined and is the largest producer in the world.<br />
• A mango tree can get as tall as 100ft.<br />
• Monkeys choose to eat the seed from the green mango. Ayurvedic healers
suggest that it is the seed that gives the monkey its energy and
powerful strength to jump in the tress {pretty cool}.<br />
• According to Indian folklore, Buddha was given a mango orchard by a faithful follower so that he could rest in its cool shade. Many believe that Buddha meditated under a mango tree! {of course he did! I would too}<br />
<br />
If you're now craving a mango or looking for new ways to cook up chicken, give this a shot!<br />
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<b>Ingredients</b><br />
<br />
2 ripe mangos (peeled, seeded)<br />
1 tbsp sweet chili sauce<br />
1 tbsp rice vinegar<br />
3 tbsp light soy sauce<br />
2 tbsp fish sauce<br />
1/2 lime (juiced)<br />
1 tbsp brown sugar<br />
1 thumb length of fresh ginger (peeled and grated)<br />
3 cloves garlic (chopped)<br />
1 handful cilantro (chopped)<br />
1 tablespoon peanut oil<br />
1 pound chicken breast (sliced into bite sized pieces)<br />
1 red bell pepper (sliced)<br />
1 yellow bell pepper (sliced)<br />
1 handful cashews<br />
<br />
<b>Method</b><br />
<br />
Mix the mangos, chili sauce, vinegar, soy sauce, fish sauce, lime
juice, brown sugar, ginger, garlic and cilantro in a food processor. <i>If you don't have one, invest in one, ask for one for your birthday, etc. They make cooking so easy!</i><br />
<br />
Taste the mango sauce and make sure that there is a balance of sweet, sour, spicy and salty. Heat oil in a pan. Add the chicken and saute until cooked. Add the mango sauce and peppers and simmer until the peppers are tender. Remove from heat and serve on brown rice topped with cashews. Bon Appétit!<br />
<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-TknFfpvEdGU/T5ldpLDkbVI/AAAAAAAADGI/bfNv_-BST_A/s1600/DSC_7899edited.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-TknFfpvEdGU/T5ldpLDkbVI/AAAAAAAADGI/bfNv_-BST_A/s400/DSC_7899edited.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Mango Fun Facts from http://www.mango.org/</span></td></tr>
</tbody></table>Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com1tag:blogger.com,1999:blog-5691664368478327215.post-74106408537611776192012-04-22T19:35:00.000-04:002012-04-22T22:47:02.504-04:00Rosemary Asiago Cheese Bread {Whole Wheat}<div class="separator" style="clear: both; text-align: center;">
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<br />
Why would anyone want to bake their own bread? That's crazy. People who bake their own bread are weird I used to say. Mind you, I am not a baker - at all. I don't consider myself skilled in cakes, pies or pastries. Now, after discovering how easy it is to make my own <a href="http://cheesepleasebyjess.blogspot.com/2012/04/mostly-whole-wheat-pizza-dough.html">pizza dough</a>, I felt courageous enough to give a loaf a bread a shot. So fun! And I was delighted to find it also pretty easy. This bread is dense, yet full of flavor. I love the idea of being able to control exactly what goes into your bread, no preservatives, or crazy unrecognizable ingredients.<br />
<br />
This week, I was encouraged to give baking bread a shot by the <a href="http://thefoodmattersproject.com/">Food Matters Project</a>. I love, love, love being a part of such a food conscious, healthy yet creative group of food bloggers. For those unfamiliar, every week a fellow blogger chooses a recipe from Mark Bittman's Food Matters Cookbook, and over 40 bloggers take to their kitchens to create recipes inspired by that week's selection.<br />
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<br />
Real Whole Wheat Bread was this week's recipe chosen by Melissa of <a href="http://thefauxmartha.com/">The Faux Martha</a>. When I'm at Whole Foods, I sometimes can't resist picking up a fancy loaf of bread with cheese in it. So of course my take on the recipe involves cheese! Fresh rosemary is also a obsession of mine. So good!<br />
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<b>Ingredients</b><br />
<br />
3 cups whole wheat flour<br />
1/2 tsp active yeast<br />
2 cups freshly grated asiago cheese, 1/2 cup reserved<br />
1 tsp of fresh rosemary<br />
1/2 tsp Italian seasoning<br />
1/2 tsp extra virgin olive oil<br />
1/2 tsp salt<br />
1 3/4 cup water<br />
<br />
<b>Method </b><br />
<br />
In a large mixing bowl, mix together flour, yeast, salt, rosemary, Italian seasoning and 1 1/2 cups asiago cheese. Add 1 3/4 cups water (I used room temperature water) and stir until blended. The dough should be wet and sticky, but not liquid. Cover with plastic wrap and let sit on your counter for 18 - 24 hours. Try to give it the full 24 hours for the best taste!<br />
<br />
Grease a metal baking sheet pan with olive oil. Place the dough on the sheet. With a sharp knife, gently cut a large X into the top of the dough. Brush the dough
with the remaining oil and sprinkle with reserved asiago cheese, use from 1/4 to 1/2 cup. {I won't judge you if you use a full 1/2 cup, go ahead, do it!} Top with extra rosemary. Cover with a towel
and let the dough rise again for about an hour or two.<br />
<br />
Preheat the oven to 350 degrees. Bake the bread for about 45
minutes until it is golden and sounds hollow when you tap on it.
Immediately place bread onto a cooling rack and let
it cool before slicing. This tastes amazing on its own, with a little bit olive oil, or with some hot soup! Enjoy!<br />
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<br />
Lately I have had all these things I "need-to-do" floating around in my brain. They are starting to build up. Things like, buy batteries, groom puppy, clean out closet, plant basil plant... try making my own spiced almonds. Nothing earth shattering. But things I really want to do, things that I have been putting off for days, weeks! Last night hopped up on vanilla iced coffee, I decided to take action and just do. I accomplished all of the above, including homemade maple cinnamon almonds!! It felt so good to commit an evening to just knocking things off my list. My brain thanked me today, I slept better last night, and now I have a yummy snack for the weekend :)<br />
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Almonds are really good for you. We all know that, so I try to always keep some around. Regular almonds are okay on their own, but I have learned they taste wayyyy better when you add a few healthy natural toppings. The first batch I tried I coated the almonds with just cinnamon and baked. Not so good. The second attempt, I added an egg white to the cinnamon and baked. Not so good either. Still hopped up on caffeine, I made a third attempt. This time I mixed pure all-natural maple syrup {<i>maple makes everything more exciting</i>} with cinnamon, coated the almonds and baked. These turned out sooo good. I recommend you try these out!<br />
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<b>Ingredients</b><br />
<br />
1 cup unsalted almonds<br />
1 1/2 tbsp pure all natural maple syrup {don't use Aunt Jemina!}<br />
1/2 tsp of ground cinnamon<br />
a pinch of salt<br />
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<b>Method</b><br />
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Preheat oven to 300 degrees. In a small bowl, combine the maple syrup, cinnamon and pinch of salt with a fork/whisk. Add almonds and coat them evenly. Spread out almonds on a non-stick baking sheet and bake for 25 minutes, stirring every ten minutes. Remove from oven and let cool. Store these in an airtight container/plastic bag for a healthy portable snack! Enjoy!<br />
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<i>And just for kicks, here is a picture of Charlie Bear, groomed :)</i></div>
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<a href="http://2.bp.blogspot.com/-qlNPEyneO6s/T5FtulfPdgI/AAAAAAAADFE/b3Lz2Cnrhxk/s1600/Charlie+Bear+Groomed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-qlNPEyneO6s/T5FtulfPdgI/AAAAAAAADFE/b3Lz2Cnrhxk/s320/Charlie+Bear+Groomed.jpg" width="180" /></a></div>Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com4tag:blogger.com,1999:blog-5691664368478327215.post-40458146332285143812012-04-17T17:23:00.007-04:002012-04-19T20:12:18.931-04:00Mostly Whole Wheat Pizza Dough<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YcsAWuCYv78/T43WtbyBsXI/AAAAAAAADEU/5vYaoXrsi2c/s1600/IMG_2595edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-YcsAWuCYv78/T43WtbyBsXI/AAAAAAAADEU/5vYaoXrsi2c/s400/IMG_2595edited.jpg" width="400" /></a></div><br />
Making your own pizza dough is really fun. It's inexpensive, healthy and this recipe by Mark Bittman is extremely easy. I found it to be extra fun because the smells of raised dough brings back many memories.... I have to admit something... my very first job in high school was working at Chucky Cheese's. Don't laugh. Of course the girl who used to work at Chucky Cheese, grows up to write a blog called Cheese Please :) At Chucky Cheese I not only was a birthday party planner, I also made the pizzas in the kitchen! I absolutely loved it. Anyways, having fresh dough in the house made me think back to those days and laugh. <br />
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Putting aside my cheesy past, this recipe is for you if you ever felt that making your own pizza dough would be hard. That's what I always thought, but when Niki from <a href="http://saltandpeppersf.com/2012/04/15/pizza-and-a-10k/">Salt & Pepper</a> choose it for this week's recipe for <a href="http://thefoodmattersproject.com/">The Food Matters Project</a>, I put my trepidations aside.<br />
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The dough is 2/3 whole wheat flour and 1/3 all purpose flour. Other than that you just need salt, olive oil and a tiny bit of active yeast. <i>Side note: Active yeast is sold in a little packet found in the baking aisle of any grocery store. I tell you this b/c I had no idea where you buy it, this was my first time!</i> I combined all of these ingredients in the morning, and later that evening I made a pizza. Easy breezy! Mix, leave alone, roll out, top with ingredients. That's it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TEZwTA-5H5Q/T43UuOz0QcI/AAAAAAAADEE/NZNGaQ5qnBA/s1600/DSC_7787edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="http://3.bp.blogspot.com/-TEZwTA-5H5Q/T43UuOz0QcI/AAAAAAAADEE/NZNGaQ5qnBA/s640/DSC_7787edited.jpg" width="640" /></a></div><br />
I decided to top my pizza with fresh mozzarella and my favorite simple ingredients. (Make sure you buy halfway decent quality mozzarella, the cheap stuff isn't the same). I probably could of added more veggies, but since it was my first time, I was worried about overloading the pizza and not have the dough cook through. I also added some fresh basil from a plant that I recently bought. Simple, yet delicious.<br />
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<b>Ingredients</b><br />
<i>makes 1 large or 2 small pizzas </i><br />
<br />
2 cups whole wheat flour<br />
1 cup white whole wheat flour, or all purpose flour<br />
1/2 tsp instant yeast<br />
1 tsp salt<br />
2 tbsp olive oil, plus more for greasing<br />
<br />
marinara sauce (I used a jarred garlic-olive oil marinara)<br />
toppings (I used green peppers, onions, and mushrooms all sliced very thin)<br />
fresh mozzarella, thinly sliced <br />
fresh basil<br />
dried oregano<br />
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<b>Method</b><br />
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<div style="text-align: justify;">Combine the flours, yeast, and salt in a large bowl. Stir in 1 1/2 cups water (I used warm water and also added in 1 tbsp olive oil). The dough should be relatively sticky and wet, like biscuit batter. If not, add a little more water.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Scrape down the sides of the bowl, cover, and put it in a warm spot. Let the dough sit for at least 6 or up to 12 hours. (The longer it ferments, the more complex the flavor.)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">When you’re ready, heat the oven to 500 degrees. If you have a pizza stone put it in the oven at the same time so it can preheat as well. If not, generously oil a baking sheet or large ovenproof skillet. Dust your hands with a little white flour and fold the dough over in the bowl a few times. It will be sticky, but resist the urge to use too much flour; dust your hands again only when absolutely necessary and use a light, gentle touch. If you’re making small pizzas, divide the dough in half or quarters. Gently press the dough into the skillet or onto the baking sheet; it’s not important that the pizzas be perfectly round. <b>This dough tastes best when rolled out as thin as possible!!</b> But be careful not to tear the dough. Note that pizza dough freezes really well; after dividing it, just wrap it tightly and use it within a couple of months.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Brush or drizzle the top of the pizza or pizzas with 2 tablespoons oil, cover, and let sit while you get your toppings together, but no more than 60 minutes or so.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Top with your favorite toppings and cook for 8-12 minutes. Have fun and enjoy!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9uFaz5E0iIA/T43VPCqBj-I/AAAAAAAADEM/O3arbqnDKJ0/s1600/DSC_7790edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/-9uFaz5E0iIA/T43VPCqBj-I/AAAAAAAADEM/O3arbqnDKJ0/s400/DSC_7790edited.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>P.S, Kate (of <a href="http://cookieandkate.com/" target="_blank">Cookie + Kate</a>, one of my favorite blogs, and one of the founders of The Food Matters Project) has been nominated for <a href="http://www.saveur.com/food-blog-awards/vote.jsp?ID=1000013338" target="_blank">Best Cooking Blog</a> in the Saveur Best Food Blog Awards of 2012! You should check her out and give her a vote if you have a moment! </i></div>Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com8tag:blogger.com,1999:blog-5691664368478327215.post-49701251366283045592012-04-12T11:50:00.001-04:002012-04-12T13:50:39.756-04:00Roasted Red Pepper, Portabella and Smoked Gouda Grilled Cheese<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zBsb_xle0Po/T4b3KDI5oJI/AAAAAAAADCs/d-d_BSrXQyw/s1600/DSC_7733cropped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://2.bp.blogspot.com/-zBsb_xle0Po/T4b3KDI5oJI/AAAAAAAADCs/d-d_BSrXQyw/s400/DSC_7733cropped.jpg" width="400" /></a></div><br />
Do you ever go through a period of time where you don't feel like cooking? I love, love, LOVE to cook, but frankly I haven't been able to pick up a spatula, turn on the oven, or even shop for ingredients. My husband has also been out of town in LA for work. When he's away my dinners tend to be, well quite frankly, childish. Bowl's of cereal, candy and cheese and crackers all of sudden count as meals. I'm not complaining, but I do find my choices amusing. After 3 days I found myself hungry and ready to graduate to almost grown-up food. I started with grilled cheese (the kid part) but added roasted red peppers, portabella mushrooms and smoked gouda (grown-up ingredients). These ingredients taste amazing together! My advice, roast your own red peppers! It's pretty easy to do, and much tastier than the store bought ones. Also try to find a good quality bread, I used a fresh locally made whole wheat loaf which really made a difference!<br />
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So in honor of National Grilled Cheese Month, try this combo out!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vUj3rSumg5k/T4b33RbC03I/AAAAAAAADC8/_2-Ya9tkYiE/s1600/DSC_7738edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/-vUj3rSumg5k/T4b33RbC03I/AAAAAAAADC8/_2-Ya9tkYiE/s400/DSC_7738edited.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0BKTjOC8z9w/T4b29VULNgI/AAAAAAAADCc/lUIVzvKbJ48/s1600/DSC_7723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/-0BKTjOC8z9w/T4b29VULNgI/AAAAAAAADCc/lUIVzvKbJ48/s400/DSC_7723.JPG" width="400" /></a></div><b>Ingredients</b><br />
<i>makes 1 sandwich </i><br />
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1 portabella mushroom, cleaned<br />
2 red bell peppers (you'll have leftovers)<br />
2 slices of whole wheat bread<br />
3 or 4 slices of smoked gouda<br />
1 tbsp of vegetable oil<br />
1-2 tbsp of butter <br />
Sea Salt<br />
Freshly cracked pepper<br />
garlic powder<br />
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<b>Method</b><br />
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Pre-heat oven to 450 degrees. Line a cookie sheet with aluminum foil. Lightly brush each red pepper with a small amount of vegetable oil and season mushroom with salt and pepper. Place both peppers and the portabella mushroom in the oven for 15 minutes. Remove portabella mushroom from the oven, and turn the peppers with tongs. Bake the peppers for another 15 minutes, rotate again, and bake for another final 15 minutes or until fully roasted.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--AYZY9sSHIU/T4b2wIOKrzI/AAAAAAAADCU/pvfVkBZliME/s1600/DSC_7719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/--AYZY9sSHIU/T4b2wIOKrzI/AAAAAAAADCU/pvfVkBZliME/s400/DSC_7719.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--PCnrUej5VM/T4b3Hs-QRRI/AAAAAAAADCk/_vMzA3Tj_TE/s1600/DSC_7725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/--PCnrUej5VM/T4b3Hs-QRRI/AAAAAAAADCk/_vMzA3Tj_TE/s400/DSC_7725.JPG" width="400" /></a></div><br />
Remove the peppers from the oven and immediately place them in a large ziploc bag. Let cool for 15-20 minutes. Remove peppers from bag, you should be able to peel the skin off each pepper with your fingers and a knife. Slice into thin strips. Also slice the portabella into thin strips. Butter one side of each slice of bread. Assemble sandwich by adding your desired amount of portabella strips and then roasted red pepper strips. Sprinkle with salt, pepper and garlic powder. Top with the sliced gouda cheese. Use a panini press or skillet, and cook until the outside is toasted and the cheese is melted. Happy National Grilled Cheese Month!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1pa-Lt-W8vE/T4b3NfZmlRI/AAAAAAAADC0/uN4HqWJVSHY/s1600/DSC_7756edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/-1pa-Lt-W8vE/T4b3NfZmlRI/AAAAAAAADC0/uN4HqWJVSHY/s400/DSC_7756edited.jpg" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com4tag:blogger.com,1999:blog-5691664368478327215.post-25849853948309071022012-03-23T17:45:00.000-04:002012-03-23T17:45:22.872-04:00Adios! Vamos a Cabo San Lucas!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-kw3epV7tRdU/T2yOLNwaLRI/AAAAAAAADCE/IPXrd_VG6to/s1600/Cabo+written+in+the+sand.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-kw3epV7tRdU/T2yOLNwaLRI/AAAAAAAADCE/IPXrd_VG6to/s400/Cabo+written+in+the+sand.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i>image courtesy of google</i></span></td></tr>
</tbody></table>See you next week.... We're heading to Cabo! <br />
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Cabo is a place us East coasters have always wanted to get to. I can't wait to sip margaritas, get some sun, scuba, and eat as many fish taco's as I can get my hands on! Ohhh, and the guacamole, can't forget about that :)Anonymoushttp://www.blogger.com/profile/08999799726117014749noreply@blogger.com2