tag:blogger.com,1999:blog-88176851032948494492024-03-04T04:34:58.274-08:00Yoshimi Vs. MotherhoodJoin me as I tackle life as a stay at home mom, as well as all my various adventures in the kitchen....one story at a time.Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.comBlogger297125tag:blogger.com,1999:blog-8817685103294849449.post-41945210162654148302011-09-25T06:16:00.000-07:002011-09-25T06:16:18.462-07:00Baked Sunday Mornings: Honey Corn Muffins<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZkJ4d8uAAmJdEAXlVat8eoQq8D8T3mJoVDY1w7NdCKIVzoSQ8sBn6lozkJLA5KXYmBTc_9DfrEpBGOkxkKwoBJKV-ip0wwdami4AepBOorwDVJin_iSvbXOoFaml7sNLunQPsA21-IY/s1600/DSCN7341.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5655965725001478178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZkJ4d8uAAmJdEAXlVat8eoQq8D8T3mJoVDY1w7NdCKIVzoSQ8sBn6lozkJLA5KXYmBTc_9DfrEpBGOkxkKwoBJKV-ip0wwdami4AepBOorwDVJin_iSvbXOoFaml7sNLunQPsA21-IY/s320/DSCN7341.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div>
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I'm back with another <a href="http://bakedsundaymornings.blogspot.com/">Baked Sunday Mornings</a> post today! This time around, we made Honey Corn Muffins, an easy, delicious muffin if ever there was one. Perfect for breakfast, lunch, or as an accompaniment with dinner, these little cuties taste like cornbread with a glossy sheen from the honey. They're good at room temperature, but they're phenomenal when they're warm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-1znp4rV_D7GtgY9HfntyEepwpgPzLU0pm115FrgDDJXkU-nY2Edb71xLcUkkqOmOcO4-rNn5NPkFfw19Ythi9M82QttrK3W_FfQZSL-_ybE5TvfpBEv8B4pkm7Lj9pX-Xr5OSMZdac/s1600/DSCN7342.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5655965416051094050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-1znp4rV_D7GtgY9HfntyEepwpgPzLU0pm115FrgDDJXkU-nY2Edb71xLcUkkqOmOcO4-rNn5NPkFfw19Ythi9M82QttrK3W_FfQZSL-_ybE5TvfpBEv8B4pkm7Lj9pX-Xr5OSMZdac/s320/DSCN7342.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div>
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I have really grown to love cornbread lately, but making these muffins made me realize something; I think I like my cornbread savory, rather than sweet. These were scrumptious, don't get me wrong. But I had to think of them like a sweet muffin in order to fully embrace them. When I thought of them as a corn muffin, I found myself wishing I had cut down the sweetness in the recipe. If I make these again, I think I will still add the honey, but omit the brown sugar. I just don't think they need both.<br />
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<a href="http://2.bp.blogspot.com/-LXZFJpm-bnI/Tn4GJcxsjbI/AAAAAAAACmk/kVFulZHjJlg/s1600/DSCN7349.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5655964941437144498" src="http://2.bp.blogspot.com/-LXZFJpm-bnI/Tn4GJcxsjbI/AAAAAAAACmk/kVFulZHjJlg/s320/DSCN7349.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div>
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I'm really glad I made these; otherwise, if it weren't for the blogging group, I may have overlooked them completely. And that would have been a shame! To see if the other members of the group liked these, head on over to the blogroll, <a href="http://bakedsundaymornings.blogspot.com/">here</a>.</div>
Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com9tag:blogger.com,1999:blog-8817685103294849449.post-50347192775026413482011-09-15T04:48:00.000-07:002011-09-15T05:43:07.300-07:00MSC: Peanut Butter (No Jelly!) Cupcakes<div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAXkuD89vPEl1VitECUhkNkYVtGB1XwP09dXMK70FH8LVc_KgOAByawrEA5of94UjtxeGa7NNW85dS12tSUnNpsIPrxYeigARDB8hqO5f7gt90qB7mUH8pu1F3O6TjXLVxsZBs2Yir7Y/s1600/DSCN7293.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5652274625261881362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRAXkuD89vPEl1VitECUhkNkYVtGB1XwP09dXMK70FH8LVc_KgOAByawrEA5of94UjtxeGa7NNW85dS12tSUnNpsIPrxYeigARDB8hqO5f7gt90qB7mUH8pu1F3O6TjXLVxsZBs2Yir7Y/s320/DSCN7293.JPG" /><br /></a>I'm so happy to be back blogging along with the <a href="http://mscclub.blogspot.com/">Martha Stewart's Cupcakes Club</a> again this month! I skipped out last month but now I'm back and ready to talk about some Peanut Butter Cupcakes! The original recipe was for Peanut Butter and Jelly Cupcakes, but I just decided to leave out the jelly. I dunno, maybe it's un-American of me or something, but I just don't eat the peanut butter/jelly combo. I know, what a weirdo! If you give me anything peanut butter/chocolate, I'm yours, but for some reason I just don't really love jelly all that much.</div><div><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zxnn-RuM3xP7MvZOHT75hT_qI_5Q_IycMHVTkIlRHVdMnhpMzL_g4O3mAjxQe3m5uf78FFi1lqDk07R7IR5bQlS7wZ0fu3KtvqMLXGIVzzbiKS8w8IdwicjAx5CCIr6VAl6COlbBZdI/s1600/DSCN7290.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5652274282486259362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zxnn-RuM3xP7MvZOHT75hT_qI_5Q_IycMHVTkIlRHVdMnhpMzL_g4O3mAjxQe3m5uf78FFi1lqDk07R7IR5bQlS7wZ0fu3KtvqMLXGIVzzbiKS8w8IdwicjAx5CCIr6VAl6COlbBZdI/s320/DSCN7290.JPG" /><br /></a>I halved this recipe and made 10 cupcakes. I came across some reduced-fat natural peanut butter, so I used that in place of standard natural peanut butter in the batter. I don't know if my reduced-fat pb was the culprit for this, but my cupcakes turned out super dense. Like, must grab a big glass of milk to wash this cake down with dense! Also, I left out the chopped peanuts. It was good, peanut buttery cake, it just felt thick in your mouth.</div><div> <br /></div><div>For the frosting, I wanted to reduce some of the fat there, too. Sooo, I used fat-free cream cheese. Again, not the most perfect frosting in the world. It was a bit grainy in texture, and not very sweet. That was okay with me, but I don't think I would have served it to company or anything. I think putting the dollop of jelly on top could have masked the frosting's texture a bit, but obviously I will never know.</div><div><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPSXKze8dNSCSPYF1Chy-bLFTxeHcXDA9S20BLtuKT2OWkBRA911S5gW4Yo1vXDGz6ToUvyKDSonpYDXw0QuteZhQ-aoAEKajJpDYwQ1T2cBT3jno-JQnRC7WfTg_N5DTByBnQRWt2JU/s1600/DSCN7292.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5652273975907306178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPSXKze8dNSCSPYF1Chy-bLFTxeHcXDA9S20BLtuKT2OWkBRA911S5gW4Yo1vXDGz6ToUvyKDSonpYDXw0QuteZhQ-aoAEKajJpDYwQ1T2cBT3jno-JQnRC7WfTg_N5DTByBnQRWt2JU/s320/DSCN7292.JPG" /></a></div><div> <br /></div><div>My verdict on these? They are good, especially if you're a die-hard peanut butter fan (which I am). But they do need a little something else. They need a contrasting flavor/texture to balance out all that pb. I ate these with a little splotch of chocolate sauce on the top, and that really did help out. Some ice cream alongside would probably improve these, too.</div><div> </div><div align="left"><br /></div><div align="left">Thanks to Karen of <a href="http://www.karenscookiescakesnmore.com/">Karen's Cookies, Cakes, and More</a> for the selection! Check out the MSC <a href="http://mscclub.blogspot.com/">blogroll</a> to see how the others fared with these cupcakes!</div></div>Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com4tag:blogger.com,1999:blog-8817685103294849449.post-81329683239052293372011-09-11T05:18:00.000-07:002011-09-11T05:30:46.587-07:00Baked Sunday Mornings: Caramel Apple Cake<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkpmYRmnsPZJhTXcpXCOvGKO7MA5CtN207BstiaT_iP8MZ7_tzWf8teuGytlHJ4vPK8RweAtPpliusjAZlhE64O4cgWS8-sB6c_7wu8UaqH2xigOV-_l3Yo1ThXbdgxHpmyWub7zqU4o/s1600/DSCN7220.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5650752257972498386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkpmYRmnsPZJhTXcpXCOvGKO7MA5CtN207BstiaT_iP8MZ7_tzWf8teuGytlHJ4vPK8RweAtPpliusjAZlhE64O4cgWS8-sB6c_7wu8UaqH2xigOV-_l3Yo1ThXbdgxHpmyWub7zqU4o/s320/DSCN7220.JPG" /></a> </div><br /><div>I had the privilege of making the <em>Baked Explorations</em> book's Caramel Apple Cake last weekend for my <a href="http://bakedsundaymornings.blogspot.com/">Baked Sunday Mornings</a> group. Boy, what an undertaking! This was not your simple, thrown-together kinda cake. This was much more of a clear-your-calendar, spend the whole day covered in flour and frosting cake. But let me tell you, it was worth every second spent on it! It was nothing short of magnificent.</div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZrIvdkdov-Z6ZvimYbziQJVRG86kgvRG0awgrM3GMh80B4u3YSNUfaCkC687jxu1_TJ9PHk2nkhxf1dIy2vxPYjdPM4Qgd8wotiyKnu3xp_posa7gJU1JH2Bq8HHU4xzHsVH8ef6tKA8/s1600/DSCN7216.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5650751058855723378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZrIvdkdov-Z6ZvimYbziQJVRG86kgvRG0awgrM3GMh80B4u3YSNUfaCkC687jxu1_TJ9PHk2nkhxf1dIy2vxPYjdPM4Qgd8wotiyKnu3xp_posa7gJU1JH2Bq8HHU4xzHsVH8ef6tKA8/s320/DSCN7216.JPG" /></a><br />I broke the recipe up into steps; it made the whole thing so much easier and more manageable. I made the homemade applesauce, which goes into the cake batter, about two days before I was going to bake the cake. I made the homemade caramel, which is incorporated into the frosting as well as drizzled on top of the finished cake, about three or four days prior to baking day. I have to say, my confidence was totally boosted by making both the applesauce and the caramel; I had great success with both! I tend to mess up when making caramel, but this particular batch turned out pretty perfect. The applesauce was my first ever attempt at making it from scratch. It was completely easy to do and came together beautifully.</div><br /><br /><a href="http://3.bp.blogspot.com/-gFXHaTnFTP4/Tmyoxt3quTI/AAAAAAAACl8/xgLO9CbpAaY/s1600/DSCN7213.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5651077204523268402" border="0" alt="" src="http://3.bp.blogspot.com/-gFXHaTnFTP4/Tmyoxt3quTI/AAAAAAAACl8/xgLO9CbpAaY/s320/DSCN7213.JPG" /></a><br /><div>For the cake itself, I decided to cut the whole recipe in half. I was serving this for my brother-in-law's birthday, and there were going to be 7 of us eating the cake. Since this is a very decadent cake and I didn't really want there to be tons of leftovers lingering for days later, I thought a two-layer cake instead of a three-layer cake would be best. The cake was easy to whip up; I used two 9-inch round pans for it. The baking time was a bit less than the book indicated, but I am pretty sure it's because I switched things up.</div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKt8f3nHePbBKxIy9yd_hDeuC8srI8huhlnI9ZsT7sR-B4cek1SOMCuBpEOWmIE2Ti6colkUnLUI3zrIGCOtAux75huNfCN5xFwuTluPcxMt1mnCiMXKRVhBf6xf9MeIn3zrEbANN4n4/s1600/DSCN7222.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5650748818575279826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKt8f3nHePbBKxIy9yd_hDeuC8srI8huhlnI9ZsT7sR-B4cek1SOMCuBpEOWmIE2Ti6colkUnLUI3zrIGCOtAux75huNfCN5xFwuTluPcxMt1mnCiMXKRVhBf6xf9MeIn3zrEbANN4n4/s320/DSCN7222.JPG" /></a><br />The frosting, which is a cooked flour frosting, turned out way better than I expected it to. I've made this type of frosting before, and both times I have hit a bump in the road. Not this time. This batch came out great; satiny, luxurious, with a perfect hint of caramel flavor. Addictive stuff! I reduced the amount of frosting I made to just a third of the original amount, and it wasn't actually enough to frost the top and sides <em>and</em> fill the middle layer. So, I improvised. I had some leftover butterscotch frosting from my son's birthday cake, so I used that to fill the middle of the cake. It worked beautifully! The butterscotch complemented the spice cake so well, and the pale orange color coordinated nicely as well.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NSaO0N0uK7c7imtdDWPahiN-9LVjS6M8cjUNRqvjftVdwpiyLpznJC6rIy5Zfsj6ZXbunp7bPukGFi0wKsRXNX9Y8aGraIqijPiWVmebNToYUrAkABZmliBXRZYjvm7IFCr9Do7t1cg/s1600/DSCN7227.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5650748465033996818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NSaO0N0uK7c7imtdDWPahiN-9LVjS6M8cjUNRqvjftVdwpiyLpznJC6rIy5Zfsj6ZXbunp7bPukGFi0wKsRXNX9Y8aGraIqijPiWVmebNToYUrAkABZmliBXRZYjvm7IFCr9Do7t1cg/s320/DSCN7227.JPG" /></a> </div><br /><div>The cake was a huge hit, needless to say. Everyone really loved it. It was impressive to look at (even though my cake decorating skills need some work) and tasted unbelievably delicious. The cake was so moist from all that applesauce, and the spices were gentle but present. Everything comes together wonderfully in this cake; I don't know what else I can say about it!</div><br />But maybe there are some other people who have different things to say about it. Go check out the <a href="http://bakedsundaymornings.blogspot.com/">Baked Sunday Mornings</a> blogroll to see the group's thoughts on this cake.Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com9tag:blogger.com,1999:blog-8817685103294849449.post-1793597998405222322011-09-08T05:39:00.000-07:002011-09-08T05:56:18.499-07:00Shrimp Fettuccine Alfredo (Lightened Up)<div><a href="http://1.bp.blogspot.com/-OyWZ38IREjI/TmdoLhgl-4I/AAAAAAAAClM/KNqqoup0PCA/s1600/DSCN7123.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5649598804742503298" border="0" alt="" src="http://1.bp.blogspot.com/-OyWZ38IREjI/TmdoLhgl-4I/AAAAAAAAClM/KNqqoup0PCA/s320/DSCN7123.JPG" /></a> </div><br /><div>After a week off from blogging, I'm back! I can't promise that I will be posting quite as frequently as I used to, but I'm definitely not going to fall off the face of the Earth, either. There's been a lot of cooking going on around here, but for some reason when it comes time to post about the latest dishes I've made, I find myself highly unmotivated. I've decided that I should only blog when I really want to, rather than holding myself to a stricter schedule that sometimes becomes more of a hassle than a joy. I started blogging because I knew I would enjoy it, and I would like to continue to enjoy it. As soon as it becomes just another chore, I think it's a bit pointless to force myself to do it, you know?</div><br /><br /><div><a href="http://3.bp.blogspot.com/-TvbSV8nWInY/Tmdn7D8peMI/AAAAAAAAClE/dflN7iUcoms/s1600/DSCN7114.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5649598521929201858" border="0" alt="" src="http://3.bp.blogspot.com/-TvbSV8nWInY/Tmdn7D8peMI/AAAAAAAAClE/dflN7iUcoms/s320/DSCN7114.JPG" /></a><br />But I came here today to talk about Fettuccine Alfredo, so that's what I'm going to do! I am pretty enamored with Fettuccine Alfredo, but I try to eat healthy more often than not, so that pretty much takes one of my favorite pasta dishes off the menu. I have tried countless times to recreate this creamy, decadent meal in my home kitchen, except I always try to lighten it up as much as possible. It's not as easy as it sounds. </div><br /><br /><div><a href="http://4.bp.blogspot.com/-sKphEX4LxOk/TmdmtSl5vjI/AAAAAAAACk8/JIk00KREL7I/s1600/DSCN7116.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5649597185830534706" border="0" alt="" src="http://4.bp.blogspot.com/-sKphEX4LxOk/TmdmtSl5vjI/AAAAAAAACk8/JIk00KREL7I/s320/DSCN7116.JPG" /></a><br />Most often, the texture is just not right. Sometimes it turns out way too dry, and not nearly creamy enough. Sometimes the texture is right, but it doesn't seem as cheesy as I would like. A good homemade, healthier Fettuccine Alfredo is nearly impossible to achieve.</div><br />Thanks to Cooking Light, I think I have come pretty close. First of all, the addition of shrimp is genius. It bulks up the meal with lean protein so you can have a smaller portion and still be satisfied. Using a really good-quality Parmesan or Parmigiano-Reggiano cheese is key here, too. You want that flavor to shine, so it had better be good. I used half and half, which is not as luxurious as heavy cream. Just a little bit doesn't set you back too far in the fat department, but it gives the dish that creaminess that's so essential. Finally, the secret weapon here is reduced-fat cream cheese. This, combined with a bit of reserved pasta cooking liquid, allows you to reach the desired consistency. There is one slight catch: you need to serve and eat this dish right away. If it sits too long, it can get a bit gluey and lose the creamy texture. If this does happen, just refresh it with a bit more hot water. This meal was the best kind for me; it fit within my nutritional requirements, but it totally tasted like cheat food!<br /><br /><br /><div><a href="http://2.bp.blogspot.com/-q2O6cdzBWSI/Tmdmb2cB0BI/AAAAAAAACk0/y7XaBlwT1tk/s1600/DSCN7121.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5649596886215151634" border="0" alt="" src="http://2.bp.blogspot.com/-q2O6cdzBWSI/Tmdmb2cB0BI/AAAAAAAACk0/y7XaBlwT1tk/s320/DSCN7121.JPG" /></a> </div><br /><br /><strong>Shrimp Fettuccine Alfredo</strong><br /><strong>adapted from <a href="http://www.myrecipes.com/recipe/shrimp-fettuccine-alfredo-50400000115175/">Cooking Light</a></strong><br /><strong>makes 8 servings</strong><br /><br /><strong>Ingredients</strong><br />3/4 lb. (12 ounces) fettuccine<br />1 lb. peeled and deveined medium shrimp<br />2 green onions, chopped (I subbed in a shallot)<br />2 garlic cloves, minced<br />2 tsp. olive oil<br />3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese<br />1/2 cup half-and-half<br />6 Tbsp. (1 1/2 ounces) 1/3-less-fat cream cheese<br />1/4 tsp. freshly ground black pepper<br />2 Tbsp. chopped fresh parsley<br /><br /><strong>Directions</strong><br />1. Cook the pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4-1/2 cup cooking liquid. Combine shrimp, onions, and garlic in a small bowl. <br /><br />2. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add shrimp mixture, and saute for 4 minutes or until shrimp are done. Remove from pan; keep warm.<br /><br />3. Reduce heat to medium. Add reserved cooking liquid, Parmigiano-Reggiano, half-and-half, cream cheese, and pepper to pan. Cook 2 minutes or until cheeses melt.<br /><br />4. Combine pasta, cheese mixture, and shrimp mixture. Toss well to combine. Sprinkle with parsley and serve immediately.Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com1tag:blogger.com,1999:blog-8817685103294849449.post-27952863077247992282011-08-31T04:30:00.000-07:002011-08-31T05:27:10.016-07:00Biscoff Fudge<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxaAyOG8fpT1sRGuSFm3wnkTcMb-yOeNE6aUhF2RHOsYYu3_QU_k_tXyQOiNXIEnY5w1yS6tzlQWS8kzrVk10HAufCUiJRXS8PB2X5Eroj73TtqFGI9vPtAi3NrLBvecS2mC6YdtMfjA/s1600/DSCN7196.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5646806356498127170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxaAyOG8fpT1sRGuSFm3wnkTcMb-yOeNE6aUhF2RHOsYYu3_QU_k_tXyQOiNXIEnY5w1yS6tzlQWS8kzrVk10HAufCUiJRXS8PB2X5Eroj73TtqFGI9vPtAi3NrLBvecS2mC6YdtMfjA/s320/DSCN7196.JPG" /></a>
<br />There's a new love in my life, and it's called Biscoff Spread. I stumbled upon it in a nearby gourmet grocery store, and I grabbed it, regardless of the fact that I had promised myself I wouldn't impulse buy that day. Oh well; I had to have this stuff! What is it, you ask?
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEymqVwAnp4ySHtbnDoXvByC6dYZ5K7lye5TpQ5aEFFcoSwhc3cuXirEsXyaZzbCxnowyClWtHYMHioVBoAvv3d3T4UyBKqG9Sat3QwBt_rnqvIx6fQKQJsYGf_JjwKPgY5-40DAOOODk/s1600/DSCN7183.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5646805009222528802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEymqVwAnp4ySHtbnDoXvByC6dYZ5K7lye5TpQ5aEFFcoSwhc3cuXirEsXyaZzbCxnowyClWtHYMHioVBoAvv3d3T4UyBKqG9Sat3QwBt_rnqvIx6fQKQJsYGf_JjwKPgY5-40DAOOODk/s320/DSCN7183.JPG" /></a>
<br />The best way I can think of to describe it is peanut butter meets a cookie, then they have a baby. This Biscoff Spread tastes just like Biscoff cookies and looks exactly like peanut butter, with pretty much the same consistency and texture. One taste (okay, I didn't stop at just<em> one</em> taste!) and I knew I'd be doing great things with this stuff. But where to begin?
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<br /><div><a href="http://3.bp.blogspot.com/-SZmJrqJ3kb0/Tl1nd4fw6JI/AAAAAAAACkc/YVg0cJplLqI/s1600/DSCN7184.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5646783270871951506" border="0" alt="" src="http://3.bp.blogspot.com/-SZmJrqJ3kb0/Tl1nd4fw6JI/AAAAAAAACkc/YVg0cJplLqI/s320/DSCN7184.JPG" /></a>
<br />Making fudge seemed like a great start to me. I found a very simple peanut butter fudge recipe, then adapted it slightly to substitute Biscoff Spread for the peanut butter. It worked absolutely beautifully, and this stuff turned out nothing short of addictive. It's evil and it must be stopped!
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjUM0WtvbixonN37lYe-jDFaXtnenVDNdLyg0yZtmBlKFnensxkjJzi2A-Q92mBDYeThSAc9u7sAZCh1rS8SP-1uue00OYHSB2SkYrCDL4u0FawYfFad6nnDZCkzmTkLstGjT0U_k1NE/s1600/DSCN7190.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5646781873095664626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjUM0WtvbixonN37lYe-jDFaXtnenVDNdLyg0yZtmBlKFnensxkjJzi2A-Q92mBDYeThSAc9u7sAZCh1rS8SP-1uue00OYHSB2SkYrCDL4u0FawYfFad6nnDZCkzmTkLstGjT0U_k1NE/s320/DSCN7190.JPG" /></a>
<br />The recipe is extremely easy; there's only three ingredients, and it can pretty much be whipped up, start to finish, in about 15 minutes. The longest part is waiting until the fudge is cool to cut it into squares. Or you could just eat it straight from the pan. I wouldn't blame you.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOU8LA38iYoO0LEuxX89Rr9tzwQCFbfNipgLJvQOMCwtzweHu0ltmZvk2y7EcBeA_tlBf4r6qR9jldvNQ1eiMGbSuxm_DhD96AdrK5vWUTxbNkyUKIq5Vjp8-025gg2Vz4XPMSfLiqMeI/s1600/DSCN7193.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5646780329693170754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOU8LA38iYoO0LEuxX89Rr9tzwQCFbfNipgLJvQOMCwtzweHu0ltmZvk2y7EcBeA_tlBf4r6qR9jldvNQ1eiMGbSuxm_DhD96AdrK5vWUTxbNkyUKIq5Vjp8-025gg2Vz4XPMSfLiqMeI/s320/DSCN7193.JPG" /></a>
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<br /><strong>Biscoff Fudge</strong>
<br /><strong>adapted from <a href="http://www.amazon.com/Sugar-Baby-Confections-Candies-Delicious/dp/1584798971/ref=sr_1_1?s=books&ie=UTF8&qid=1314750573&sr=1-1">Sugarbaby</a></strong>
<br /><strong>makes about 30 squares</strong>
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<br /><strong>Ingredients</strong>
<br />1 2/3 cup granulated sugar
<br />5 ounces (10 Tbsp.) evaporated milk
<br />5 Tbsp. Biscoff Spread (or smooth peanut butter)
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<br /><strong>Directions</strong>
<br />1. Grease or line with foil an 8x8-inch square dish and set aside. Combine the sugar and milk in a large saucepan and place on low heat. Stir until the sugar melts, then turn the heat to high.
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<br />2. Stirring constantly, allow the mixture to come to a full boil. Reduce the heat to medium-high, still stirring, and cook until the mixture reaches 235 degrees on a candy thermometer (this takes about 5 minutes if you do not have a candy thermometer). Remove from the heat and add the Biscoff Spread to the saucepan in dollops. Leave the mixture alone (no more stirring) for 5 minutes.
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<br />3. Stir the Biscoff Spread vigorously into the milk mixture, working quickly to incorporate the ingredients before the fudge becomes too hard. Immediately pour the mixture into the prepared dish and spread to the edges.
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<br />4. Allow the fudge to cool completely (this can be done on the counter or in the fridge/freezer). Cut the fudge into squares and store in an airtight container at room temperature for up to 1 week.</div></div>
<br />Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com2tag:blogger.com,1999:blog-8817685103294849449.post-5407886271930090752011-08-29T04:26:00.000-07:002011-08-29T05:01:18.230-07:00Meatless Mondays: Cornmeal-Crusted Roasted Ratatouille Tart<a href="http://3.bp.blogspot.com/-8deh9EUP784/TlqaRPSCZiI/AAAAAAAACj8/3Gk9pr990t0/s1600/DSCN7065.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645994703812978210" border="0" alt="" src="http://3.bp.blogspot.com/-8deh9EUP784/TlqaRPSCZiI/AAAAAAAACj8/3Gk9pr990t0/s320/DSCN7065.JPG" /></a>
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<br />This must be my 1008th post this summer about zucchini and summer squash, but I like to think that this one is the most dazzling of them all! Ellie Krieger's first cookbook features this vegetarian Ratatouille Tart with a cornmeal crust, and it seemed like the stars had finally aligned for me to whip it up. I had everything I needed (minus the eggplant), and I had the time to put it together.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DxIKQH1ZBGdI6W7MeO7Xwakc9Ol4wpNCNFDGzaI-8ovbCPj8dGfu66O6GWnINVV78-8iMEYeIaSHnI0QK7hpWEsZzLghEMMzIpVmHqp9BvY38i_Z5IOrnfGD_Q9AYCBhIFv8VGlFmts/s1600/DSCN7061.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645993828783518178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DxIKQH1ZBGdI6W7MeO7Xwakc9Ol4wpNCNFDGzaI-8ovbCPj8dGfu66O6GWnINVV78-8iMEYeIaSHnI0QK7hpWEsZzLghEMMzIpVmHqp9BvY38i_Z5IOrnfGD_Q9AYCBhIFv8VGlFmts/s320/DSCN7061.JPG" /></a>
<br />Although the tart is easy to make, it does require a bit of time because there are a few steps. I roasted all my veggies the day before and stored them in the refrigerator until I was ready for them. I baked up the cornmeal crust early in the afternoon of the day we ate this for dinner. I let it hang out and cool on the counter after par-baking it, then I let it hang out in the fridge too.
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<br />When assembly time rolled around, it went quickly and smoothly because I had everything ready to go. The veggies went into the crust, along with a good sprinkling of cheese, and then I baked it up. It filled the house with the most amazing smells, and it turned out looking completely gorgeous!
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<br /><a href="http://1.bp.blogspot.com/-oZKkMORMoOM/TlqYyAhU34I/AAAAAAAACjs/YFe1UgkaZuE/s1600/DSCN7062.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645993067762999170" border="0" alt="" src="http://1.bp.blogspot.com/-oZKkMORMoOM/TlqYyAhU34I/AAAAAAAACjs/YFe1UgkaZuE/s320/DSCN7062.JPG" /></a>
<br />It ended up tasting delicious, except for the crust. I'm not sure where I went wrong, but the crust turned out wet and soggy and mushy. I know that the veggies were giving off a lot of liquid; I squeezed them out over the sink before assembling the tart so they would release the excess. Unfortunately, it wasn't enough. You could still eat the tart, and of course the veggie part of the thing was pretty much to die for. But maybe next time I should just roast the veggies immediately before assembling the tart? I don't know exactly, but it is definitely worth a second try because I know this tart has wonderful potential!
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<br /><div><a href="http://4.bp.blogspot.com/-7l-7a1YlgJA/TlqX8zqARGI/AAAAAAAACjk/3N4t1mOJMAA/s1600/DSCN7067.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645992153776669794" border="0" alt="" src="http://4.bp.blogspot.com/-7l-7a1YlgJA/TlqX8zqARGI/AAAAAAAACjk/3N4t1mOJMAA/s320/DSCN7067.JPG" /></a> </div>
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<br /><strong>Cornmeal-Crusted Roasted Ratatouille Tart</strong>
<br /><strong>adapted from <a href="http://www.foodnetwork.com/recipes/ellie-krieger/cornmeal-crusted-roasted-ratatouille-tart-recipe/index.html">FoodNetwork.com</a></strong>
<br /><strong>makes 8 servings</strong>
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<br /><strong>Ingredients</strong>
<br /><strong>For the crust:</strong>
<br />2/3 cup yellow cornmeal
<br />1/3 cup whole-grain pastry flour
<br />1/4 tsp. salt
<br />2 Tbsp. butter
<br />2 Tbsp. canola oil
<br />3 Tbsp. water
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<br /><strong>For the filling:</strong>
<br />2 Tbsp. plus 1 tsp. olive oil
<br />2 shallots, thinly sliced (1/3 cup)
<br />Cooking spray
<br />1/2 lb. thinly sliced yellow summer squash rounds (I used this in place of eggplant)
<br />1/2 lb. thinly sliced zucchini rounds
<br />1/2 lb. small tomatoes, thinly sliced (Ellie uses 3 medium tomatoes)
<br />1/4 tsp. salt
<br />1/4 tsp. freshly ground black pepper
<br />3/4 cup shredded part-skim mozzarella cheese (about 3 ounces)
<br />1/4 cup shredded fresh basil
<br />1/4 cup freshly grated Parmesan cheese
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<br /><strong>Directions</strong>
<br /><strong>Make the crust: </strong>1. Combine the cornmeal, flour, and salt in a food processor and pulse to incorporate. Add the butter and oil and pulse about 20 times, until the mixture resembles small pebbles. Add the water and pulse until the mixture forms a loose dough.
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<br />2. Remove the dough from the processor and press into the bottom and about 1/8 inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and up the sides of the pan on top of the dough. Weight it down with uncooked rice or pie weights.
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<br />3. Place the tart pan on a baking sheet and bake for 10 minutes. Remove the rice and foil and bake for another 5 minutes. Remove from the oven and let cool. Increase the oven temperature to 400 degrees F.
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<br /><strong>Prepare the filling: </strong>1. Heat 1 tsp. of the oil in a small nonstick skillet over medium heat; cook the shallots, stirring, until softened, about 5 to 6 minutes. Meanwhile, coat two baking sheets with cooking spray. Arrange the squash, zucchini, and tomatoes on the sheets in a single layer and brush with the remaining 2 Tbsp. oil. Sprinkle with the salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove from the oven and let cool.
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<br /><strong>Assemble the tart: </strong>1. Lower the oven temperature to 350 degrees F. Lay the squash slices on the bottom of the tart, overlapping them if necessary; cover with one-third of the mozzarella and some of the shredded basil. Add the zucchini and shallots, top with another third of the mozzarella and the remaining basil, then the tomatoes. Top with the rest of the mozzarella and all of the Parmesan.
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<br />2. Bake until the cheese is melted and the vegetables have further wilted, 25 to 30 minutes. Remove from the oven, let cool for 5 minutes, and cut into 8 slices. Serve warm.
<br />Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com0tag:blogger.com,1999:blog-8817685103294849449.post-21661286852129373222011-08-28T05:54:00.000-07:002011-08-28T06:07:23.105-07:00Baked Sunday Mornings: Mom's Olive Oil Orange Bundt (Better Late than Never)<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtA6_u20JhJrj-Dv4_tXXcmx_2-0N-m3dnsZLZojMx-73PrbTodl9vHX5XbVNNSPnl-_jzXBGZU7P69Fv8jOJunTbH7ViE2JphGxvYmk5fH7BjKdaTF58F4WXEMmpcZQHP5i_faV01Zug/s1600/DSCN7049.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645535536901642274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtA6_u20JhJrj-Dv4_tXXcmx_2-0N-m3dnsZLZojMx-73PrbTodl9vHX5XbVNNSPnl-_jzXBGZU7P69Fv8jOJunTbH7ViE2JphGxvYmk5fH7BjKdaTF58F4WXEMmpcZQHP5i_faV01Zug/s320/DSCN7049.JPG" /></a> </div>
<br /><div>After mixing up my dates for two of <a href="http://bakedsundaymornings.blogspot.com/">Baked Sunday Mornings</a>' selections, I am now finally posting about the Olive Oil Orange Bundt that the rest of the group made nearly a month ago. I am so glad I decided not to just skip it; it was so worth the wait!</div>
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhuRZWuX7qkuQAJQqQQgHYdPP7AIqgnCyRCVBbGiaoUHZGO9pXleABROSZOIRV6QIdKJfjz3vFIW7uk3GtFL4YDn36r_IkoJm39z34j9TBzk1pBVFdk1YnSgBwDcwQhz3bzbtecIndvA/s1600/DSCN7043.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645535196691208690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhuRZWuX7qkuQAJQqQQgHYdPP7AIqgnCyRCVBbGiaoUHZGO9pXleABROSZOIRV6QIdKJfjz3vFIW7uk3GtFL4YDn36r_IkoJm39z34j9TBzk1pBVFdk1YnSgBwDcwQhz3bzbtecIndvA/s320/DSCN7043.JPG" /></a>
<br />It is a pretty straightforward bundt cake recipe. The only major difference between this cake and bundt cakes I have made before is the incorporation of olive oil. It takes the place of butter or any other oil in the cake, so its presence is definitely noticed in the finished product. Fresh orange zest is added to the batter, and it gives the cake such a fresh, bright flavor. Finally, the method of separating the egg whites from the yolks and whipping them before adding them to the batter makes it a bit lighter in texture than other, denser bundt cakes.</div>
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDzi-hkBt-3ajMzKZM0vMh3AofvtvJ6KtIPPHLPiZIgxgFFGA8GDGrFmDR3i7qwgR5ygDWjdOFJCtErBE3qs1Uwe_SLHeWEIP_wEqOKM65L3oqd9G8ItOZNmGDKhhws4XyXD1DvW-bx8/s1600/DSCN7046.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645534800288673698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDzi-hkBt-3ajMzKZM0vMh3AofvtvJ6KtIPPHLPiZIgxgFFGA8GDGrFmDR3i7qwgR5ygDWjdOFJCtErBE3qs1Uwe_SLHeWEIP_wEqOKM65L3oqd9G8ItOZNmGDKhhws4XyXD1DvW-bx8/s320/DSCN7046.JPG" /></a>
<br />I was kinda grateful that others had made this before me, because I could learn something from their tips. The most important lesson I learned from the other bloggers was that I should cut down on the baking time, just slightly. I believe I checked the cake around 37 minutes, and it was just right. The recipe, as written, indicates more like 40-50 minutes. I don't know how much of a difference it made for my cake, but mine was perfect as is.
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<br /><div><a href="http://1.bp.blogspot.com/-KLJA7Vdv-TQ/Tlj3kTylcRI/AAAAAAAACjE/7PjnRz424dU/s1600/DSCN7050.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5645534336068710674" border="0" alt="" src="http://1.bp.blogspot.com/-KLJA7Vdv-TQ/Tlj3kTylcRI/AAAAAAAACjE/7PjnRz424dU/s320/DSCN7050.JPG" /></a> </div>
<br /><div>I hope the other members of Baked Sunday Mornings enjoyed making the <a href="http://yoshimivsmotherhood.blogspot.com/2011/07/baked-sunday-mornings-coffee-ice-cream.html">Coffee Ice Cream</a> that I made by mistake last month! You can see their results on the main blog, <a href="http://bakedsundaymornings.blogspot.com/">here</a>. To see how everybody liked this Olive Oil Bundt, you can click on the blog post about it over on the main blog, <a href="http://bakedsundaymornings.blogspot.com/2011/07/moms-olive-oil-orange-bundt-leave-your.html">here</a>.</div></div></div>Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com2tag:blogger.com,1999:blog-8817685103294849449.post-35452506379346708112011-08-25T04:52:00.000-07:002011-08-25T05:43:50.798-07:00CEIMB: Saffron Chicken, Lemon, and Green Bean Salad<div><a href="http://1.bp.blogspot.com/-sJ_ShSe8sek/TlRanX1B7LI/AAAAAAAACi8/eI0az0tS6Hg/s1600/DSCN7107.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5644235865459911858" border="0" alt="" src="http://1.bp.blogspot.com/-sJ_ShSe8sek/TlRanX1B7LI/AAAAAAAACi8/eI0az0tS6Hg/s320/DSCN7107.JPG" /></a>
<br />This week's <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> recipe is Saffron Chicken, Lemon, and Green Bean Salad, chosen by Sarah of <a href="http://sarahskitchenadventures.blogspot.com/">Sarah's Kitchen Adventures</a>. I'm so glad I was tasked with making this salad; I've read over the recipe in Ellie's book so many times, but never mustered up enough courage to go for it.</div>
<br />You may ask me why I would need courage for this particular salad; it sounds perfectly normal and innocent by the title, right? But don't be fooled; the lemon in the salad is actual chunks of boiled, cooled, diced lemon rind! As you can see in the photo below, the lemon becomes an essential ingredient in the salad itself, rather than simply being a part of the salad dressing (which it is, too, of course).</div>
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<br /><div><a href="http://4.bp.blogspot.com/-nINGq-S6FGI/TlRaSc8oSQI/AAAAAAAACi0/_MQN8QyubjY/s1600/DSCN7106.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5644235506056710402" border="0" alt="" src="http://4.bp.blogspot.com/-nINGq-S6FGI/TlRaSc8oSQI/AAAAAAAACi0/_MQN8QyubjY/s320/DSCN7106.JPG" /></a>
<br />Now, I felt slightly silly taking a whole lemon, scrubbing its waxy outer coating, stabbing it with a fork several times, and sticking it in a pot of boiling water for close to an hour. But that's exactly what I did. I mean, if I can't trust Ellie by now, something's wrong. She's barely ever steered me wrong; I wasn't (too) worried.</div>
<br />Well, she was right. Again. This salad is nothing short of spectacular! Along with the crisp, snappy fresh green beans, fresh thyme, saffron-laced chicken, and the tart/sweet dressing, the lemon rind was totally tender, intoxicatingly fragrant, and actually, amazingly, tasty! So even though this may sound like quite an unconventional ingredient preparation, I promise you that it is worth a try. Don't be afraid; the results are fresh, exciting, and very delicious!
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<br /><div><a href="http://3.bp.blogspot.com/-717Ugdn9emk/TlRZyPiQL1I/AAAAAAAACis/XAOaz_3RzJ8/s1600/DSCN7111.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5644234952700604242" border="0" alt="" src="http://3.bp.blogspot.com/-717Ugdn9emk/TlRZyPiQL1I/AAAAAAAACis/XAOaz_3RzJ8/s320/DSCN7111.JPG" /></a> </div>
<br /><div>Thanks to Sarah for the awesome selection! If you would like to see this crazy-good recipe for yourself, click <a href="http://www.foodnetwork.com/recipes/ellie-krieger/saffron-chicken-boiled-lemon-and-green-bean-salad-recipe/index.html">here</a>. For the CEIMB blogroll, click <a href="http://cravingellieinmybelly.blogspot.com/">here</a>.</div></div>Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com2tag:blogger.com,1999:blog-8817685103294849449.post-45794569716380677962011-08-24T04:22:00.000-07:002011-08-24T05:42:07.550-07:00Hummus and Roasted Vegetable Wrap<a href="http://2.bp.blogspot.com/--XFIjIiD7F4/TlPxI3IxrGI/AAAAAAAACik/q5X37VHxdko/s1600/DSCN7060.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5644119892567370850" border="0" alt="" src="http://2.bp.blogspot.com/--XFIjIiD7F4/TlPxI3IxrGI/AAAAAAAACik/q5X37VHxdko/s320/DSCN7060.JPG" /></a>
<br />Okay, I've recently discovered my new favorite lunch wrap. It's been hiding out in one of my Ellie Krieger's cookbooks, and I just happened to stumble upon it almost by accident. I was looking for a particular recipe, but my eyes wandered to this Hummus and Roasted Vegetable Wrap before I got there. A few hours later, this lovely meal was perched on my table for lunch.
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<br /><a href="http://4.bp.blogspot.com/-Vq77gbCc4c8/TlPwzaFdIxI/AAAAAAAACic/EGt-3bHQjbk/s1600/DSCN7057.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5644119523991560978" border="0" alt="" src="http://4.bp.blogspot.com/-Vq77gbCc4c8/TlPwzaFdIxI/AAAAAAAACic/EGt-3bHQjbk/s320/DSCN7057.JPG" /></a>
<br />First of all, can I point out how beautifully colorful and vibrant this wrap is? Look at that red, that green, that yellow! It's so fresh and delicious, not to mention super easy to assemble. All you need to do is grill or roast some fresh zucchini and squash (Ellie just used zucchini, but I had the yellow squash so I did half and half), then allow the veggies to cool a bit. Next, you put together the wrap by spreading hummus on the bottom, then sprinkling spinach leaves, pine nuts (toasted or untoasted, your choice), the zucchini and squash, and some roasted red pepper. Roll and wrap, and there's your lunch! Try it with some cheese or olives, too. The possibilities are vast!
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<br /><a href="http://4.bp.blogspot.com/-8cuo4KUPNuk/TlPwdT51w5I/AAAAAAAACiU/0iNNi9hJu2E/s1600/DSCN7058.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5644119144375108498" border="0" alt="" src="http://4.bp.blogspot.com/-8cuo4KUPNuk/TlPwdT51w5I/AAAAAAAACiU/0iNNi9hJu2E/s320/DSCN7058.JPG" /></a>
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<br /><strong>Hummus and Roasted Vegetable Wrap</strong>
<br /><strong>adapted from <em><a href="http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/hummus-and-grilled-vegetable-wrap-recipe/index.html">The Food You Crave</a></em></strong>
<br /><strong>makes 4 wraps</strong>
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<br /><strong>Ingredients</strong>
<br />1 medium zucchini, cut into 1/8-inch-thick rounds
<br />1 medium squash, cut into 1/8-inch-thick rounds
<br />2 tsp. olive oil
<br />1/8 tsp. kosher salt
<br />Pinch of freshly ground black pepper
<br />1 cup hummus (store-bought or homemade; I used my <a href="http://yoshimivsmotherhood.blogspot.com/2011/08/roasted-red-pepper-and-feta-spread-plus.html">Roasted Red Pepper Spread</a>)
<br />4 pieces whole-wheat wrap bread or whole-wheat tortillas
<br />1/4 cup pine nuts
<br />2 jarred roasted red peppers, drained, rinsed, and quartered
<br />2 ounces baby spinach leaves (2 cups, lightly packed)
<br />1/2 cup red onion, thinly sliced into half-moons (I didn't use any)
<br />1/4 cup fresh mint leaves
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<br /><strong>Directions</strong>
<br />1. Preheat the oven to 400 degrees F. Toss the zucchini and squash with the oil and sprinkle with the salt and pepper. Roast the veggies on a nonstick baking sheet for about 15 minutes, until tender. Set aside to cool slightly.
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<br />2. Spread 1/4 cup of the hummus over each piece of wrap bread. Sprinkle 1 Tbsp. pine nuts on top. Top with 1/4 of the zucchini and squash, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 Tbsp. of the mint. Roll each of them up and cut in half on a diagonal.
<br />Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com1tag:blogger.com,1999:blog-8817685103294849449.post-79352563633623107462011-08-22T04:31:00.000-07:002011-08-22T05:50:33.438-07:00Meatless Mondays: Quinoa Sliders with Spicy Roasted Corn Salad<div><a href="http://1.bp.blogspot.com/-kFLD4NlKPiI/TlAWyG_mvaI/AAAAAAAACiM/odFcEgn6Ywg/s1600/DSCN6997.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643035383221894562" border="0" alt="" src="http://1.bp.blogspot.com/-kFLD4NlKPiI/TlAWyG_mvaI/AAAAAAAACiM/odFcEgn6Ywg/s320/DSCN6997.JPG" /></a>
<br />I keep reading and seeing blog posts about quinoa being used as the primary ingredient in burger patties, and I finally decided it was time to stop reading and start doing! I love making vegetarian burgers, and this seemed like a great twist on an old favorite. Plus, it could not be any simpler.</div>
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<br /><div><a href="http://2.bp.blogspot.com/-2zaHR6dzq1c/TlAV7KTj_aI/AAAAAAAACiE/pXz8jSPWVbU/s1600/DSCN6989.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643034439218101666" border="0" alt="" src="http://2.bp.blogspot.com/-2zaHR6dzq1c/TlAV7KTj_aI/AAAAAAAACiE/pXz8jSPWVbU/s320/DSCN6989.JPG" /></a>
<br />Let me back up a second, though, and tell you about the side dish I made to go along with the Quinoa Sliders: Spicy Roasted Corn Salad. This is a fun way to use up your fresh corn on the cob; it's tangy and spicy, with some great contrasting textures in the form of black beans, scallions, and sweet corn. It can be made in advance and served cold, and it keeps well for days. As you can see above, the ingredients are combined with a delicious chipotle vinaigrette, then tossed well and chilled before eating. I like my food spicy, but of course this recipe could be modified and made with less (or no) chipotle peppers.</div>
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<br /><div><a href="http://1.bp.blogspot.com/-7n89D8kTDJg/TlAMZ6ijBhI/AAAAAAAACh8/L2aLQoo77Uo/s1600/DSCN6990.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643023972445652498" border="0" alt="" src="http://1.bp.blogspot.com/-7n89D8kTDJg/TlAMZ6ijBhI/AAAAAAAACh8/L2aLQoo77Uo/s320/DSCN6990.JPG" /></a>
<br />The slider recipe I used came from another blog, and the author fried her slider patties on the stovetop. Then, she served the burgers with a quail egg on top. I didn't go quite so fancy; below I included a link to her original recipe. Because I was trying to make these a bit healthier, I chose to bake my patties in the oven and I skipped the egg. Because I baked them, they did turn out just a tad rubbery, which I think is due to the fact that there are several eggs in the slider patties (there to bind the ingredients). </div>
<br />I love these because they are a blank canvas for virtually any flavors you like. If you wanted a Tex Mex burger, you could add some chili powder to the slider base. If you were to go Asian next time, they would taste great with some soy sauce, fresh lime juice, ginger, etc. For this go-round, I did a slightly Middle Eastern thing. I sprinkled plenty of ground sumac (our new favorite spice) into the slider ingredients, which lends foods a slightly sour, acidic flavor. No matter how you dress them up, I suggest you give them a go if you like quinoa, or even if you need an introduction to them. Simple and lovely!</div>
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<br /><div><a href="http://2.bp.blogspot.com/-jEn6mv5t_Ag/TlAMDDC3F-I/AAAAAAAACh0/oR2uIZKo5y0/s1600/DSCN6995.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643023579591677922" border="0" alt="" src="http://2.bp.blogspot.com/-jEn6mv5t_Ag/TlAMDDC3F-I/AAAAAAAACh0/oR2uIZKo5y0/s320/DSCN6995.JPG" /></a>
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<br /><strong>Quinoa Sliders</strong>
<br /><strong>adapted from <a href="http://foodpluswords.com/2011/07/quinoa-sliders/">food+words</a></strong>
<br /><strong>makes 12 sliders</strong>
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<br /><strong>Ingredients</strong>
<br />2 1/2 cups cooked quinoa
<br />2 eggs (lightly beaten)
<br />2 egg whites (lightly beaten with whole eggs)
<br />1/2 tsp. kosher salt
<br />2 slices whole wheat bread, processed into crumbs
<br />1 jalapeno pepper, seeded and finely minced
<br />1/2 a small onion, finely diced
<br />2 garlic cloves, minced
<br />1 tsp. ground sumac (found in international supermarkets and spice shops)
<br />Freshly ground black pepper, to taste
<br />Slider buns (we used pretzel buns, yum!)
<br />Sriracha sauce, for drizzling
<br />Spinach leaves
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<br /><strong>Directions</strong>
<br />1. Preheat oven to 400 degrees F. Combine the cooked quinoa with the beaten eggs and egg whites, the salt, bread crumbs, jalapeno, onion, garlic, sumac, and black pepper. Using your hands or a large cookie scoop, form slider patties and place on a nonstick baking sheet (or a sheet lined with parchment or silpat). Flatten slightly to form your burgers.
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<br />2. Bake the sliders for 20-25 minutes, flipping them halfway through the cooking time. (If desired, you can also fry them in some olive oil on the stovetop, about 2 minutes per side.)
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<br />3. Serve the quinoa sliders on slider buns with spinach leaves and a drizzle of sriracha sauce.
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<br /><strong>Spicy Roasted Corn Salad with Black Beans and Feta</strong>
<br /><strong>adapted from <a href="http://www.finecooking.com/recipes/spicy-grilled-corn-salad-black-beans-queso-fresco.aspx">Fine Cooking</a></strong>
<br /><strong>makes 6-8 servings</strong>
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<br /><strong>Ingredients</strong>
<br />3 ears fresh corn
<br />1 small red onion, diced
<br />1 (15-oz.) can black beans, drained and rinsed
<br />2-3 oz. (1/2-3/4 cup) reduced-fat feta cheese, crumbled
<br />1 Tbsp. chopped fresh oregano
<br />2 scallions, sliced
<br />3 Tbsp. olive oil
<br />2 Tbsp. apple cider vinegar
<br />1 small canned chipotle pepper, seeded and minced, plus 1 Tbsp. adobo sauce (from the can)
<br />Salt and freshly ground black pepper, to taste
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<br /><strong>Directions</strong>
<br />1. Preheat oven to 375 degrees F. Place the ears of corn, still in their husks, directly on the center rack in the oven. Roast for 30 minutes. Remove from oven and allow to cool; remove husks and silk. Slice the corn kernels from the cob and place in a large bowl.
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<br />2. To the bowl, add the red onion, black beans, feta cheese, scallions, and oregano. In a separate bowl, whisk together the olive oil, vinegar, chipotle pepper and sauce, and salt and pepper. Alternatively, you can blend the ingredients together with an immersion blender, or inside a standard blender.
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<br />3. Pour the dressing over the corn mixture and stir well to combine. Refrigerate the salad for several hours before serving. This will keep in the fridge for several days.</div></div></div>Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com0tag:blogger.com,1999:blog-8817685103294849449.post-16529861110056202622011-08-18T04:19:00.000-07:002011-08-18T06:04:04.314-07:00Cauliflower Campanelle<div><a href="http://3.bp.blogspot.com/-kJMCCC4HM38/TkwxfKUUy3I/AAAAAAAAChs/3vkWkrWIrCo/s1600/DSCN6979.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5641938844603698034" border="0" alt="" src="http://3.bp.blogspot.com/-kJMCCC4HM38/TkwxfKUUy3I/AAAAAAAAChs/3vkWkrWIrCo/s320/DSCN6979.JPG" /></a> </div>
<br /><div>This dish is so simple, you might dismiss it right away as "boring" or "blah." But I am here to tell you, you'd really be missing out on something great if you didn't give it a shot! Even my self-proclaimed cauliflower-disliking husband decided that this recipe was a keeper, which is really saying something!</div>
<br />This Cauliflower Campanelle (renamed by myself because campanelle is the particular cut of pasta I used for this) comes together in less than thirty minutes, requires mostly ingredients that you usually have on hand anyway, and turns out deliciously addictive. Not bad, right?</div>
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<br /><div><a href="http://4.bp.blogspot.com/-Bb3wYrvzP8w/TkwxQHidyHI/AAAAAAAAChk/mLVBYDE1xfM/s1600/DSCN6975.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5641938586159663218" border="0" alt="" src="http://4.bp.blogspot.com/-Bb3wYrvzP8w/TkwxQHidyHI/AAAAAAAAChk/mLVBYDE1xfM/s320/DSCN6975.JPG" /></a>
<br />For ease of preparation, you cook the cauliflower in a huge pot of boiling water, then drain it and throw your uncooked pasta into the same pot to be cooked. Alongside, you heat up another skillet and saute the cauliflower until it starts to brown. Some aromatic ingredients are added to the mix (garlic, basil, crushed red pepper and freshly ground black pepper, Parmesan cheese) and everything is tossed with some extra pasta water to loosen the sauce. As a result of your minimal efforts, you are rewarded with the kind of dish you just want to keep eating long after you've technically had enough. The seasonings are just right, and the cauliflower is so nutty and tender and yummy. Next time cauliflower goes on sale, I know what I'm going to be doing with it!</div>
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<br /><div><a href="http://4.bp.blogspot.com/-up4AngU-vW4/Tkww4qz7gNI/AAAAAAAAChc/8Y5mj-OVcbU/s1600/DSCN6978.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5641938183311294674" border="0" alt="" src="http://4.bp.blogspot.com/-up4AngU-vW4/Tkww4qz7gNI/AAAAAAAAChc/8Y5mj-OVcbU/s320/DSCN6978.JPG" /></a> </div>
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<br /><strong>Cauliflower Campanelle with Red Pepper, Basil, and Parmesan</strong>
<br /><strong>adapted from <a href="http://www.amazon.com/Cat-Coras-Classics-Twist-Favorite/dp/B0055X64I4/ref=sr_1_1?s=books&ie=UTF8&qid=1313617878&sr=1-1">Cat Cora's Classics with a Twist</a></strong>
<br /><strong>makes 8-10 servings</strong>
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<br /><strong>Ingredients</strong>
<br />1 head cauliflower (about 2 pounds)
<br />1 pound campanelle pasta (or any other small shape)
<br />2 Tbsp. olive oil
<br />2 Tbsp. minced garlic (about 6 medium cloves)
<br />1/2-1 tsp. crushed red pepper flakes
<br />1-1 1/2 Tbsp. chopped fresh basil
<br />1 tsp. kosher salt
<br />1/2 tsp. freshly ground black pepper
<br />1 cup freshly grated Parmesan cheese
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<br /><strong>Directions</strong>
<br />1. Fill a large pot 3/4-full with water and bring to a boil. Meanwhile, cut the cauliflower florets away from the core and add them to the boiling water. Cook until fork-tender, about 5-7 minutes. With a slotted spoon, remove the cauliflower and drain in a colander.
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<br />2. Bring the water back up to a boil, then add the pasta and cook until it is al dente, 10-12 minutes. While the pasta cooks, heat the oil in a large, deep skillet over medium heat until it begins to shimmer but is not smoking. Add the cauliflower and, with a spatula or wooden spoon, break the florets into bite-size pieces, roughly the same size as the pasta. Cook, stirring, just until the florets begin to brown, 3-4 minutes.
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<br />3. Add the garlic to the skillet and cook until it is fragrant and beginning to brown, 1-2 minutes. When the pasta is done, drain, reserving 1 cup pasta water. Add the pasta, cauliflower, and garlic to the pasta pot and toss, using tongs or two large spoons. Add the crushed red pepper flakes, the basil, the salt, and the pepper and toss. Add the cheese and toss again. If the pasta doesn't look saucy enough, spoon in a little of the reserved pasta water, toss one last time, and serve immediately.Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com0tag:blogger.com,1999:blog-8817685103294849449.post-13548710900691252382011-08-17T04:52:00.000-07:002011-08-17T05:55:34.795-07:00One Post, Two Cookies!<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78gUzYAdLQVFh8A138RlFgrgdtjKURG34D_aioyyWZCjg6olWbG5PYgnEWDDLN1XwK6K9WamvFphC4cmUi75f0z7RGb-IG7au5vopNJKaUTBt2Tec0bcVCPT9a7zA4ZntSe7ot6pCrrg/s1600/DSCN6920.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5641526225483249474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78gUzYAdLQVFh8A138RlFgrgdtjKURG34D_aioyyWZCjg6olWbG5PYgnEWDDLN1XwK6K9WamvFphC4cmUi75f0z7RGb-IG7au5vopNJKaUTBt2Tec0bcVCPT9a7zA4ZntSe7ot6pCrrg/s320/DSCN6920.JPG" /></a> </div>
<br /><div>I didn't know which of these two types of cookie I wanted to talk about more today, so I just decided to do a two for one today and talk about both! Each cookie is delicious in its own way; your preference would probably be dictated by what kind of mood you're in, or if you prefer chocolate and nutty to smooth and full of cinnamon.</div>
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3o-MEpe8qaP5nW5Q8I5CcNrr4jwWr-tgCq8lcyxzOKQfDoOxC6mT2EWnIPHfM7UgvBL6iDHx9aZzndc8CfMPkTJuuqdlwCKbhXOnZNAn4lQRgzihmJ1deCMrjcb5OFZAZCGIBOdmjX7M/s1600/DSCN6916.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5641524464669251698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3o-MEpe8qaP5nW5Q8I5CcNrr4jwWr-tgCq8lcyxzOKQfDoOxC6mT2EWnIPHfM7UgvBL6iDHx9aZzndc8CfMPkTJuuqdlwCKbhXOnZNAn4lQRgzihmJ1deCMrjcb5OFZAZCGIBOdmjX7M/s320/DSCN6916.JPG" /></a>
<br />The first cookie, the Almond Butter Chocolate Chip Cookie, is actually adapted from a Cat Cora cookie recipe. Hers is called the Peanutter Cookie, and is made with crunchy peanut butter and salted cocktail peanuts. That sounds amazing, naturally, but I thought I'd try an almond butter variation. I swapped smooth almond butter for the peanut butter, and threw in raw almonds in place of the peanuts. These were super delish! I wouldn't go so far as to say they are healthy cookies, but they certainly did taste a little less guilty than the peanut butter counterpart would. The almond butter is a much more subtle flavor than peanut butter, so the chocolate and chopped nuts really have a chance to shine through. I also added a bit of ground cinnamon, as I think this enhanced the overall taste.</div>
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xQtbJV1eEUA_uqUmqupq1Z5m8SI5fS_-MW5jm0nhlqug3Yju2JatDxEyPGRrUkVH6XfvKwe8ibDjqkZqQSzsvezLu1OTl_a-Oht7Y0__Oa_ugzyXJlR72ndAEYnBYpnIzgU5JUjmO3E/s1600/DSCN7021.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5641522070147603522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xQtbJV1eEUA_uqUmqupq1Z5m8SI5fS_-MW5jm0nhlqug3Yju2JatDxEyPGRrUkVH6XfvKwe8ibDjqkZqQSzsvezLu1OTl_a-Oht7Y0__Oa_ugzyXJlR72ndAEYnBYpnIzgU5JUjmO3E/s320/DSCN7021.JPG" /></a>
<br />The Snickerdoodle cookies I made are oldies but goodies. I make these at Christmas time each year, and since they are among my son's favorite treats I thought it would be nice to make them for his birthday party. I learned something about cream of tartar that I never knew before. I was confused by the lack of it in this version of the Snickerdoodle recipe (from Martha Stewart). I always associated cream of tartar with this cookie, but it turns out that you only need it if you are using baking soda as the leavener. If you use baking powder, on the other hand, the cream of tartar becomes unnecessary. It has something to do with the chemical reactions, etc. needed to make the cookie rise enough. So, I learned something new while baking these cookies!
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyS9zkJaoxE-e8OCdoYCNZReXqM9vfXiMnnv23h_NfSNypNd2j-Vzo9Ju7hiWWWFlgKcvieksQDzRM8h81FK893JwmPg1LkWNfOpCpOK2D5WvhcAciz4vB8ljADfLe48qe3ABnfmkymDE/s1600/DSCN7023.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5641521428148100914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyS9zkJaoxE-e8OCdoYCNZReXqM9vfXiMnnv23h_NfSNypNd2j-Vzo9Ju7hiWWWFlgKcvieksQDzRM8h81FK893JwmPg1LkWNfOpCpOK2D5WvhcAciz4vB8ljADfLe48qe3ABnfmkymDE/s320/DSCN7023.JPG" /></a> </div>
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<br /><strong>Almond Butter Chocolate Chip Cookies</strong>
<br /><strong>adapted from <a href="http://www.amazon.com/Cat-Coras-Classics-Twist-Favorite/dp/B0055X64I4/ref=sr_1_1?s=books&ie=UTF8&qid=1313523463&sr=1-1">Cat Cora's Classics with a Twist</a></strong>
<br /><strong>makes 36 cookies</strong>
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<br /><strong>Ingredients</strong>
<br />2 1/4 cups all-purpose flour
<br />1 tsp. baking soda
<br />1/2 tsp. ground cinnamon
<br />1 tsp. kosher salt
<br />12 Tbsp. (1 1/2 sticks) unsalted butter, softened
<br />1/4 cup almond butter, crunchy or smooth (or crunchy/smooth peanut butter)
<br />3/4 cup sugar
<br />3/4 cup packed dark brown sugar
<br />1 tsp. vanilla extract
<br />2 large eggs
<br />1 1/2 cups chocolate chips, preferably 3/4 cup each milk chocolate and semisweet
<br />1 cup coarsely chopped raw almonds (or salted cocktail peanuts)
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<br /><strong>Directions</strong>
<br />1. Preheat the oven to 350 degrees F. Position the oven racks in the middle and upper third. Spray two baking sheets with nonstick cooking spray or line with parchment paper.
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<br />2. Whisk the flour, baking soda, cinnamon, and salt in a small bowl and set aside. Beat the butter, almond butter, both sugars, and vanilla extract in a large bowl until creamy. Add the eggs, one at a time, beating well after each addition. On low speed, add the flour mixture in two batches, beating after each addition. When all the dry ingredients have been beaten in, stir in the chocolate chips and chopped almonds with a wooden spoon.
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<br />3. Drop the dough by rounded teaspoons onto the baking sheets, about 2 inches apart. Bake for 11 to 12 minutes, switching the baking sheets halfway through the baking time and rotating them 180 degrees, until the cookies are light golden. Let them sit on the baking sheets for a minute, then transfer to a rack to cool. Cookies will keep for 3 to 4 days in an airtight container.
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<br /><strong>Snickerdoodles</strong>
<br /><strong>adapted from <a href="http://www.amazon.com/Martha-Stewarts-Cookies-Stewart-Magazine/dp/0307394549/ref=sr_1_1?s=books&ie=UTF8&qid=1313523499&sr=1-1">Martha Stewart's Cookies</a></strong>
<br /><strong>makes 18-20 large cookies</strong>
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<br /><strong>Ingredients</strong>
<br />2 3/4 cups all-purpose flour
<br />2 tsp. baking powder
<br />1/2 tsp. coarse salt
<br />1 cup (2 sticks) unsalted butter, room temperature
<br />1 1/2 cups plus 2 Tbsp. sugar
<br />2 large eggs
<br />2 tsp. ground cinnamon
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<br /><strong>Directions</strong>
<br />1. Preheat oven to 350 degrees F. Sift together flour, baking powder, and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
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<br />2. Stir together cinnamon and remaining 2 Tbsp. sugar in a small bowl. Shape dough into large balls, using a large cookie scoop. Roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
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<br />3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks for about 5 minutes before transferring to the racks to cool completely. Cookies can be stored between layers of parchment in airtight containers at room temperature for up to 3 days.Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com1tag:blogger.com,1999:blog-8817685103294849449.post-25640179648893561092011-08-14T05:37:00.000-07:002011-08-14T06:39:47.278-07:00Baked Sunday Mornings: Grasshopper Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNXPInpHzH6dk-DFBpAn-WBlE5XKtyO4jTYnv4Ee9xK4-7bCH5chzPAzIEshpyoP5KKfhyphenhyphenE691eF7qnpDdbV2HyiTajR-YIMARBuCI6-XyvlNIE0QGUAMe-cx4tONj85wclMd5UOTVlw/s1600/DSCN4570.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5640106325149200450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNXPInpHzH6dk-DFBpAn-WBlE5XKtyO4jTYnv4Ee9xK4-7bCH5chzPAzIEshpyoP5KKfhyphenhyphenE691eF7qnpDdbV2HyiTajR-YIMARBuCI6-XyvlNIE0QGUAMe-cx4tONj85wclMd5UOTVlw/s320/DSCN4570.JPG" /></a>
<br />This week's <a href="http://bakedsundaymornings.blogspot.com/">Baked Sunday Mornings</a> selection is a blast from my past. I actually made these Grasshopper Bars all the way back in December, and have resisted blogging about them until now. That's why, in the above picture, you can just sorta kinda make out Rudolph's little hooves in the background. He was presiding over the kitchen that day!
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKgVzmxFBAzFrcNxBPJGvGeXI4Al00SiBTR-8Kg8FIbGAQiiaO8GiWI0SN6O4-o7B6paLc-LfXfz6Wyw2RpCiO4rFWEDTxDZ1_4JEMmjdp8rdjegsz7fnwSVbSF2is-KHCTkXVA4Smzo/s1600/DSCN4528.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5640105927026530386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKgVzmxFBAzFrcNxBPJGvGeXI4Al00SiBTR-8Kg8FIbGAQiiaO8GiWI0SN6O4-o7B6paLc-LfXfz6Wyw2RpCiO4rFWEDTxDZ1_4JEMmjdp8rdjegsz7fnwSVbSF2is-KHCTkXVA4Smzo/s320/DSCN4528.JPG" /></a>
<br />I love all things minty, so I was absolutely sure I would go crazy for these. The bars are basically the Baked brownie, with a cool mint layer of frosting on them, covered with a dark chocolate layer on top. I mean, yum, right? So why didn't I totally adore these?
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipanMxUU8Ggm0aw0Pv5Bw3gVK2ITPV7UsebIaTioKiamHia01IBZEBdhS28w86tnsbwcOGSqMq_GbBsmGjpFYDuqqdC_YVYV3rtsnQ1AeDjcCmOzRqD1UoGbH-gQjM6rUl8cHbZpRTP8I/s1600/DSCN4538.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5640105571822650018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipanMxUU8Ggm0aw0Pv5Bw3gVK2ITPV7UsebIaTioKiamHia01IBZEBdhS28w86tnsbwcOGSqMq_GbBsmGjpFYDuqqdC_YVYV3rtsnQ1AeDjcCmOzRqD1UoGbH-gQjM6rUl8cHbZpRTP8I/s320/DSCN4538.JPG" /></a>
<br />Maybe it's me. Other people tried them, and enjoyed them very much. This was probably the first Baked recipe I've made that didn't totally blow me away. Maybe I expected the mint layer to be more minty than it was, or perhaps it was the creme de menthe in particular that I didn't really dig. I couldn't put my finger on it. It's still a good brownie, just not one I would make again.
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23tiLxzl5s0nq34LYuXT27-K3QRPyOl3lNxHD5b45yTnzben2ipKZnuR0r0RsfXV_PFiZA45U-b-EndKJG7AnZwz5gaLHFZ_jmzpIvx-uAVFGiK5c8ZyNxvAV5NZUeleotgYWVmxnnPY/s1600/DSCN4574.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5640104275643298546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23tiLxzl5s0nq34LYuXT27-K3QRPyOl3lNxHD5b45yTnzben2ipKZnuR0r0RsfXV_PFiZA45U-b-EndKJG7AnZwz5gaLHFZ_jmzpIvx-uAVFGiK5c8ZyNxvAV5NZUeleotgYWVmxnnPY/s320/DSCN4574.JPG" /></a> </div>
<br /><div>So, Merry Christmas in August, and head on over to the Baked Sunday Mornings <a href="http://bakedsundaymornings.blogspot.com/">blogroll</a> for a second (and third, and fourth, and....) opinion! I hope everybody else liked them a whole lot more than I did!</div></div>
<br />Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com8tag:blogger.com,1999:blog-8817685103294849449.post-58751529343948822742011-08-13T04:59:00.000-07:002011-08-13T07:29:34.202-07:00Roasted Red Pepper and Feta Spread (Plus a Birthday Cake!)<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecM0rRnMK6cwxdj2LxraWbhHJGR5Tsbyfqh7muafQP74B6BZ39ERKGyUBoyUf6psLn12s46f3wNdqp8yWLJ9PpKzoGtS3k5fq2-5pwOexB_sMafWHQIP1ykya6MSW4WPMmtUUrFlsS40/s1600/DSCN7030.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5640096542608964642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecM0rRnMK6cwxdj2LxraWbhHJGR5Tsbyfqh7muafQP74B6BZ39ERKGyUBoyUf6psLn12s46f3wNdqp8yWLJ9PpKzoGtS3k5fq2-5pwOexB_sMafWHQIP1ykya6MSW4WPMmtUUrFlsS40/s320/DSCN7030.JPG" /></a> </div>
<br /><div>This weekend is my oldest son's sixth birthday. I can't, for the life of me, believe that I have a child going into first grade! It seems like only moments ago, he was born and I was holding a little baby (okay, maybe not so little. He was nearly 9 pounds when he came into the world!). But enough of me strolling down memory lane. We have a cake to discuss here!</div>
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3-A-ZAItFbiSqwo9J5ccvLt8NPpDJ2crR3k-l0SWBZ2ot93UdQqJPXbfPPW8RwcCWICCmy6subtkQlXSkUXu8M9KG7r3t0OGvNe6iamfprJ5_U0qjcL1A0EvE-opTibiJGkjYFyZR6Y/s1600/DSCN7031.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5640095295719927794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3-A-ZAItFbiSqwo9J5ccvLt8NPpDJ2crR3k-l0SWBZ2ot93UdQqJPXbfPPW8RwcCWICCmy6subtkQlXSkUXu8M9KG7r3t0OGvNe6iamfprJ5_U0qjcL1A0EvE-opTibiJGkjYFyZR6Y/s320/DSCN7031.JPG" /></a>
<br />I blogged about <a href="http://yoshimivsmotherhood.blogspot.com/2011/05/butterscotch-krimpets-with-peanut.html">this Butterscotch Krimpet cake</a> a couple months ago, and I mentioned how much my son loved it. Turns out, he loved it enough to request it as his birthday cake this year! It actually works out great, because orange is his favorite color, and the butterscotch frosting is naturally orange. I did add a couple drops of orange gel food coloring to make it pop a bit more, and I think it turned out nice and vibrant. I baked the cake in two round 9-inch cake pans, slathered a generous helping of frosting in between the layers, and piped a teal border around the top and bottom of the cake. Since his favorite TV show is Scooby Doo, he wanted there to be some sort of Scooby theme. So, orange and teal represent Scooby, and just before serving the cake we pressed a few of his Scooby Doo action figures onto the top. Voila!</div>
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<br /><div><a href="http://3.bp.blogspot.com/-azMfFGFWPKw/TkWi60d0FoI/AAAAAAAACf8/iVANaVvT_ag/s1600/DSCN7002.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5640093239751218818" border="0" alt="" src="http://3.bp.blogspot.com/-azMfFGFWPKw/TkWi60d0FoI/AAAAAAAACf8/iVANaVvT_ag/s320/DSCN7002.JPG" /></a> </div>
<br /><div>Now, I promised you a Roasted Red Pepper and Feta Spread recipe, and I did not forget about it. This is my own, made-up version of a white bean hummus with a nice chunk of feta and a roasted red pepper thrown in for good measure. I decided to make it to go along with my <a href="http://yoshimivsmotherhood.blogspot.com/2011/08/ceimb-greek-salad-pitas-with-feta.html">CEIMB recipe</a> this past week, since I was too chicken-y to try the assigned feta spread. I really loved it; give it a try and see if you agree!</div>
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<br /><strong>Roasted Red Pepper and Feta Spread</strong>
<br /><strong>recipe by Bri</strong>
<br /><strong>makes about 2 cups</strong>
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<br /><strong>Ingredients</strong>
<br />1 (15-ounce) can cannellini beans, preferably low-sodium, drained and rinsed
<br />1 roasted red pepper, drained and coarsely chopped
<br />1/4 cup (1 ounce) feta cheese, crumbled
<br />Juice of 1 lemon
<br />2 Tbsp. tahini (sesame seed paste)
<br />1/2 tsp. ground cumin
<br />1/2 tsp. dried oregano
<br />1 jalapeno pepper, seeded and coarsely chopped
<br />Salt and freshly ground black pepper, to taste
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<br /><strong>Directions</strong>
<br />1. In the bowl of a food processor, combine the cannellini beans, roasted red pepper, and feta cheese. Pulse a few times to break up the ingredients. Add the remaining ingredients, turn on the food processor, and blend until very smooth. Transfer to an airtight container; store in the refrigerator.Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com1tag:blogger.com,1999:blog-8817685103294849449.post-82497073490539537782011-08-11T06:29:00.000-07:002011-08-11T06:55:58.951-07:00CEIMB Greek Salad Pitas with Feta Spread and Turkey<a href="http://4.bp.blogspot.com/-730-hqW2r44/TkLfTlhtI4I/AAAAAAAACf0/89fBBiLDXvI/s1600/DSCN7015.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5639315211005272962" border="0" alt="" src="http://4.bp.blogspot.com/-730-hqW2r44/TkLfTlhtI4I/AAAAAAAACf0/89fBBiLDXvI/s320/DSCN7015.JPG" /></a>
<br />This week's <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> recipe was a good one! We made Greek Salad Pitas with Feta Spread and Turkey, selected by Jennifer of <a href="http://therookiebaker.wordpress.com/">The Rookie Baker</a>.
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<br /><div><a href="http://1.bp.blogspot.com/-oe2-dbnNDBQ/TkLeXlKWXbI/AAAAAAAACfs/a1THEAajlDI/s1600/DSCN7000.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5639314180115160498" border="0" alt="" src="http://1.bp.blogspot.com/-oe2-dbnNDBQ/TkLeXlKWXbI/AAAAAAAACfs/a1THEAajlDI/s320/DSCN7000.JPG" /></a>
<br />Because I am the first one to admit that yogurt really repulses me, obviously I did not put any of the feta spread on my own pita sandwich. However, I did make it for my husband, and he really loved it! It's a simple spread; you mash up some feta cheese with plain yogurt, then add in some fresh lemon zest and juice, dried oregano, and freshly ground black pepper. I made myself a roasted red pepper and feta spread, which turned out really yummy. I'll be blogging about that one soon.
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<br /><div><a href="http://2.bp.blogspot.com/-oQkZHJZzStg/TkLdmCpFLlI/AAAAAAAACfk/gwmpzd0gzvI/s1600/DSCN7019.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5639313329035226706" border="0" alt="" src="http://2.bp.blogspot.com/-oQkZHJZzStg/TkLdmCpFLlI/AAAAAAAACfk/gwmpzd0gzvI/s320/DSCN7019.JPG" /></a>
<br />This was such an easy little recipe to put together. It's just some deli-style turkey breast (I chose a lower-sodium variety), romaine lettuce leaves, sliced cucumber, and the spread wrapped up in a pita half. As you can see from our pictures, hubby added sliced kalamata olives to his, and he left his pita bread whole. Instead of stuffing the pita pocket, he just combined all his sandwich fixings and placed them on top of the pita, then folded it up like a tortilla.
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<br /><div><a href="http://4.bp.blogspot.com/-1dBJhJR8qJ8/TkLchb4CTII/AAAAAAAACfc/wCEBtOI7HZg/s1600/DSCN7003.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5639312150397865090" border="0" alt="" src="http://4.bp.blogspot.com/-1dBJhJR8qJ8/TkLchb4CTII/AAAAAAAACfc/wCEBtOI7HZg/s320/DSCN7003.JPG" /></a> </div>
<br /><div>I was grateful to have such a simple weeknight meal to make this week! Thanks to Jennifer for the great pick. If you'd like to see if the other CEIMBistas enjoyed this one, be sure to head over to the <a href="http://cravingellieinmybelly.blogspot.com/">blogroll</a>. For the full recipe, click <a href="http://www.delish.com/recipefinder/ellie-kriegers-greek-salad-pita-sandwich-recipe">here</a>.</div></div></div>
<br />Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com3tag:blogger.com,1999:blog-8817685103294849449.post-10062241997468918332011-08-08T04:57:00.000-07:002011-08-08T05:41:11.087-07:00Meatless Mondays: Baked Rigatoni with Roasted Vegetables<div><a href="http://2.bp.blogspot.com/-IFqoiBOh-wA/Tjw_Mp2tgmI/AAAAAAAACfU/CvP8wbXRFKM/s1600/DSCN6897.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5637450320187327074" border="0" alt="" src="http://2.bp.blogspot.com/-IFqoiBOh-wA/Tjw_Mp2tgmI/AAAAAAAACfU/CvP8wbXRFKM/s320/DSCN6897.JPG" /></a>
<br />I'm excited to tell you about this week's Meatless Mondays dish, because it was such cheesy, comforting goodness. After finding myself with a healthy supply of zucchini, summer squash, and various cheeses, it seemed only natural that this recipe would pop into my head. After searching briefly through one of my Giada De Laurentiis cookbooks, I found it: Baked Pasta with Roasted Vegetables.</div>
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<br /><div><a href="http://4.bp.blogspot.com/-MSuyu2yAu6I/Tjw-uQtoYUI/AAAAAAAACfM/7WMSjisjFWU/s1600/DSCN6888.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5637449798042280258" border="0" alt="" src="http://4.bp.blogspot.com/-MSuyu2yAu6I/Tjw-uQtoYUI/AAAAAAAACfM/7WMSjisjFWU/s320/DSCN6888.JPG" /></a>
<br />There's really nothing I can hate about this dish. It's pasta, so right there I'm in love. Next, throw in a nice assortment of roasted veggies. Awesome. Then, you mix it all together with some marinara sauce, thawed frozen peas, and, best of all, four different types of cheese. Uh, yum! You pour it all into a big baking dish, then top it with yet <em>another</em> type of cheese, and bake it until the whole thing turns brown and bubbly and melty. Ahhh.
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<br /><div><a href="http://4.bp.blogspot.com/-hZZC563RYng/Tjw-PCU9O1I/AAAAAAAACfE/dJnTiBPawss/s1600/DSCN6890.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5637449261604748114" border="0" alt="" src="http://4.bp.blogspot.com/-hZZC563RYng/Tjw-PCU9O1I/AAAAAAAACfE/dJnTiBPawss/s320/DSCN6890.JPG" /></a>
<br />This was wonderful. What else can I really say? If you like baked pasta dishes, I highly recommend throwing in some roasted veggies for a delightfully healthy twist on the old fave. The five types of cheese just make it more interesting and even more delicious. I liked the peas in there, too. It was a nice pop of texture every time you bit down on one. I made it a bit differently than Giada did; it's got less oil in the veggie-roasting part, and I thought it was totally unnecessary to add chunks of butter to the top of the casserole before baking it, like she did. I wrote the recipe as I made it down below.
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<br /><div><a href="http://4.bp.blogspot.com/-K9Dujmd6GQs/Tjw97pnjyoI/AAAAAAAACe8/-97gL-gczt0/s1600/DSCN6892.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5637448928554371714" border="0" alt="" src="http://4.bp.blogspot.com/-K9Dujmd6GQs/Tjw97pnjyoI/AAAAAAAACe8/-97gL-gczt0/s320/DSCN6892.JPG" /></a> </div>
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<br /><strong>Baked Rigatoni with Roasted Vegetables</strong>
<br /><strong>adapted from <a href="http://www.amazon.com/Everyday-Pasta-Giada-Laurentiis/dp/0307346587/ref=sr_1_5?ie=UTF8&qid=1312577362&sr=8-5">Giada De Laurentiis' Everyday Pasta</a></strong>
<br /><strong>makes 8-10 servings</strong>
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<br /><strong>Ingredients</strong>
<br />2 red bell peppers, cored, seeded, and cut into 1-inch strips
<br />2 zucchini, quartered lengthwise and cut into 1-inch pieces
<br />2 summer squash, quartered lengthwise and cut into 1-inch pieces
<br />1 yellow onion, peeled and sliced into 1-inch strips
<br />1-2 Tbsp. extra-virgin olive oil
<br />1 tsp. salt
<br />1/2 tsp. freshly ground black pepper
<br />1 Tbsp. dried Italian herb blend or herbes de Provence
<br />1 lb. rigatoni pasta
<br />3 cups marinara sauce, homemade or store bought
<br />1/2 cup blue cheese, crumbled
<br />1/2 cup gouda cheese, shredded
<br />1/4 cup Muenster cheese, crumbled
<br />1/4 cup Camembert cheese, crumbled or chopped
<br />1 1/2 cups frozen peas, thawed
<br />1/4 cup Parmesan cheese, shredded
<br />
<br /><strong>Directions</strong>
<br />1. Preheat the oven to 450 degrees F. On a baking sheet (I lined mine with nonstick aluminum foil), toss the bell peppers, zucchini, squash, and onion with the olive oil, 1/2 tsp. of the salt, 1/4 tsp. of the pepper, and the herbs. Bake until tender, about 15 minutes.
<br />
<br />2. Bring a large pot of water to a boil over high heat. Add the pasta and cook for about 8 minutes; you don't want to cook it fully since it will be cooked later in the oven. Drain.
<br />
<br />3. In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, all the cheeses except the Parmesan, the peas, and the remaining salt and pepper. Gently mix using a wooden spoon until all the pasta is coated with sauce and the ingredients are combined.
<br />
<br />4. Pour the pasta into a greased 9x13-inch baking pan. Top with the Parmesan cheese. Bake until the top is golden and the cheese melts, about 25 minutes. Allow the pasta to rest for 5 or so minutes before serving.Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com0tag:blogger.com,1999:blog-8817685103294849449.post-87120475795182978552011-08-05T05:24:00.000-07:002011-08-05T05:30:51.189-07:00Pork and Mango Coconut Curry<div><a href="http://4.bp.blogspot.com/-gbzxfayAeTs/TjrXXM5fQUI/AAAAAAAACe0/5yVJukRI_KU/s1600/DSCN6987.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5637054677206909250" border="0" alt="" src="http://4.bp.blogspot.com/-gbzxfayAeTs/TjrXXM5fQUI/AAAAAAAACe0/5yVJukRI_KU/s320/DSCN6987.JPG" /></a> </div><br /><div>Sure, we all know it's a good idea to go into the grocery story with a list and a plan. It pays to be prepared. But have you ever just impulsively bought something without knowing what you were going to do with it? I have that problem. I do that a lot.</div><br />The last time this happened to me, it was a mango that I bought on the spur of the moment. Sure, they were on sale for a good price, and yes, the mangoes were looking really great. But I can't say for sure what drew me to them. I shrugged, plopped a mango into my cart, and decided to figure it out later.<br /><br /><br /><div><a href="http://1.bp.blogspot.com/-9iYnhjWi-l0/TjrWs5AJ1kI/AAAAAAAACes/Fg89bTERoM8/s1600/DSCN6981.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5637053950311650882" border="0" alt="" src="http://1.bp.blogspot.com/-9iYnhjWi-l0/TjrWs5AJ1kI/AAAAAAAACes/Fg89bTERoM8/s320/DSCN6981.JPG" /></a><br />Fast forward to dinner a couple nights ago. How's this for an idea: Pork and Mango Coconut Curry. I got it in my head that I wanted the mango to be featured in a savory main course dish, rather than used for dessert or even ice cream, as I have done before. I had some pork to use, as well as half an open container of coconut milk. It was fated. I was going to do a curry!</div><br />I've never made a curry exactly like this before. The mango, along with sauteed onion, bell pepper, garlic, and spices, comprise the curried sauce of the dish. After these ingredients have had time to simmer and meld together, you puree the whole mixture. Once it is a nice, yellow sauce, you add the meat pieces directly into the pot and allow the hot liquid to poach the pork. It cooks completely through in about 10 minutes, and then you add the coconut milk and just continue heating the whole thing long enough to make it hot again (since the coconut milk cools it down).<br /><br /><br /><a href="http://1.bp.blogspot.com/-9T2corM8gXE/TjrWd9rhY6I/AAAAAAAACek/R0iMgmcHKYw/s1600/DSCN6982.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5637053693869253538" border="0" alt="" src="http://1.bp.blogspot.com/-9T2corM8gXE/TjrWd9rhY6I/AAAAAAAACek/R0iMgmcHKYw/s320/DSCN6982.JPG" /></a><br />I served the fragrant curry on a bed of cooked brown rice, after garnishing it with some chopped scallions. I was hopeful that this preparation method would pay off, and I was not disappointed. The curry was so delicious! It had such a deep, complex flavor. There was sweetness from the mango, spiciness from the curry powder, and a bit of tartness from the cider vinegar. The coconut milk made everything slightly creamy, but it didn't feel heavy or too rich. The pork was cooked right, and wasn't too tough or chewy as I feared it might be. I savored every bite of this, and I am happy to report that even Mr. Picky Pants (a.k.a my oldest son) ate his whole bowl! Sure, he'll eat curry, but I still have to practically tie him down to get him to eat a plain old potato or even a boring chunk of corn on the cob! Sigh, baby steps.<br /><br /><br /><div><a href="http://1.bp.blogspot.com/-Gb_vXd1qqpo/TjrWDgmuvoI/AAAAAAAACec/Wf9_BFAlQr0/s1600/DSCN6985.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5637053239387930242" border="0" alt="" src="http://1.bp.blogspot.com/-Gb_vXd1qqpo/TjrWDgmuvoI/AAAAAAAACec/Wf9_BFAlQr0/s320/DSCN6985.JPG" /></a> </div><br /><br /><strong>Pork and Mango Coconut Curry</strong><br /><strong>adapted from <a href="http://www.joanne-eatswellwithothers.com/2010/04/mango-chicken-curry.html">Eats Well With Others</a></strong><br /><strong>makes 4-6 servings</strong><br /><br /><strong>Ingredients</strong><br />1/2 Tbsp. olive oil<br />1 small onion, coarsely chopped<br />1 green bell pepper, seeded and coarsely chopped<br />2 cloves garlic, coarsely chopped<br />2 tsp. ground ginger<br />2 Tbsp. yellow curry powder (I used 1 Tbsp. hot curry powder and 1 Tbsp. of mild)<br />1 tsp. ground cumin<br />1 mango, peeled and diced<br />2 Tbsp. apple cider vinegar<br />3/4 cup water<br />1 lb. boneless pork loin, trimmed of excess fat and cut into 1-inch cubes<br />1 cup light unsweetened coconut milk<br />3 scallions, sliced, for garnish<br />Salt and freshly ground black pepper, to taste<br />3 cups cooked brown rice<br /><br /><strong>Directions</strong><br />1. In a Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 1 minute, stirring constantly. Add the ground ginger, curry powder, and cumin and cook for another minutes, stirring the whole time to incorporate the spices fully.<br /><br />2. Add the vinegar, water, and mango to the pot, bring to a boil, then lower the heat and simmer for 15 minutes, stirring occasionally. Remove the pan from the heat. Use an immersion blender or a standing blender to puree the mixture; you can leave it slightly chunky if you prefer.<br /><br />3. Add the pork cubes to the pan. Allow the pork to cook by poaching in the curry liquid, about 8-10 minutes on a medium-low heat. Remove a piece of pork and cut it in half to make sure the meat is cooked through.<br /><br />4. Stir in the coconut milk, turn the heat down to low, and cook for an additional 3-4 minutes, until the coconut milk is warmed through. Try not to let it boil so that the coconut milk will remain smooth. Once the curry is hot, turn off the heat and add the scallions, plus salt and pepper to taste.<br /><br />5. To serve, spoon 1/2 cup of the brown rice into a shallow bowl, then cover with a couple scoops of the coconut curry.Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com1tag:blogger.com,1999:blog-8817685103294849449.post-88666885394839366192011-08-03T07:09:00.000-07:002011-08-03T07:28:00.901-07:00Brown Sugar Angel Food Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0XogKpA7JyFyttjX7ow2Oko8GJHkkeQUqk2Bb7lI5QcgrpBYhy55aMMZKAcNNdIJXf_HXbGAWv6-OPNqHfgIDDptGMHhOZ3hoaMcBGa46OCJQKenoVBrnIVP6BNkgJ4LGQZ8-kzajqE/s1600/DSCN6960.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5636613892623005394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0XogKpA7JyFyttjX7ow2Oko8GJHkkeQUqk2Bb7lI5QcgrpBYhy55aMMZKAcNNdIJXf_HXbGAWv6-OPNqHfgIDDptGMHhOZ3hoaMcBGa46OCJQKenoVBrnIVP6BNkgJ4LGQZ8-kzajqE/s320/DSCN6960.JPG" /></a><br />So I got this new cookbook called <a href="http://www.amazon.com/Cake-Keeper-Cakes-Good---Last-Crumb/dp/1600851207/ref=sr_1_1?s=books&ie=UTF8&qid=1312375018&sr=1-1">Cake Keeper Cakes</a>. It's basically exactly the kind of cookbook I've always wanted, but for some reason never had up until now. It's full to the brim with simple, no-frills, casual cakes. There's a section on bundt cakes, a section on loaf cakes, and a section on angel food cakes and chiffon cakes. All the recipes appear easy to follow, and none of them require weird, exotic ingredients.<br /><br /><br /><a href="http://3.bp.blogspot.com/-hHefrCOgURc/TjlFCZne14I/AAAAAAAACeE/YEssgg82_yQ/s1600/DSCN6951.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5636612316169426818" border="0" alt="" src="http://3.bp.blogspot.com/-hHefrCOgURc/TjlFCZne14I/AAAAAAAACeE/YEssgg82_yQ/s320/DSCN6951.JPG" /></a><br />Now, don't get me wrong. I love my fancy cookbooks, filled with complicated baking techniques and precise instructions that, should you fail to follow them to the letter, could end in a kitchen disaster and lead to dashed hopes and dreams (at least as far as eating something delicious is concerned). Those higher-level cookbooks have taught me a lot, and I continue to get an education every time I bake from them. But, you know, sometimes you just want to bake something quick and easy, with predictable results. And I'm happy to say that so far, this cookbook allows me the opportunity to do just that.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVae-d3WNNZCOqy8Uu76iq2dqxUe_-vG6gU4j0IjZKLCsqUnJcgpAKoDZ0BPw8ksg4c-dGny1aZUDGROmmHnFTm1kbbZU87Fg2oRiM0X7faHF7iY40jeP4P5-j4Ku9EmvK_coSVvnm-ig/s1600/DSCN6954.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5636611754880635010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVae-d3WNNZCOqy8Uu76iq2dqxUe_-vG6gU4j0IjZKLCsqUnJcgpAKoDZ0BPw8ksg4c-dGny1aZUDGROmmHnFTm1kbbZU87Fg2oRiM0X7faHF7iY40jeP4P5-j4Ku9EmvK_coSVvnm-ig/s320/DSCN6954.JPG" /></a><br />I made a chocolate birthday cake for a coworker of Andy's first from this book, and it went over really well at the office. I didn't happen to get any, since it was devoured before Andy brought the empty cake pan home, but I took that as a huge compliment! Encouraged by this huge reception, I decided to make a second cake for home. This time, I wanted to make something I knew my kids would eat. That meant angel food cake.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bZ0Xwga5rM8XkqP0FPjTK91-Qtpzt2N99AtBYYm5go_7BGp6bnJK2h5YMuOTNv-pF1vFuofQeOZgJ4whgk4fjPCLObC0DVs9-fSdbGwmQuBx4EzTm-m_lIDWgsyowio3hDvkhZbiuUU/s1600/DSCN6956.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5636611313458872162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bZ0Xwga5rM8XkqP0FPjTK91-Qtpzt2N99AtBYYm5go_7BGp6bnJK2h5YMuOTNv-pF1vFuofQeOZgJ4whgk4fjPCLObC0DVs9-fSdbGwmQuBx4EzTm-m_lIDWgsyowio3hDvkhZbiuUU/s320/DSCN6956.JPG" /></a><br />I think I've mentioned this on the blog before, but my oldest son hates frosting. Well, he hates most frostings. He likes his sweets on the plain, unadorned side. He's that kid that throws a fit when you take him to a birthday party and one of the activities is to decorate your own cookie/cupcake. He just wants to take the naked cupcake and eat it that way, darnit! So I've come to realize that angel food cake is a great cake for both of us. For him, it's nice and plain and spongy and he really loves the taste. For me, I get to eat a fat-free cake for dessert! Not bad. I chose a Brown Sugar Angel Food Cake, just because it sounded like a fun spin on the original. It's pretty much exactly like a standard angel food cake (whipped egg whites, a bit of cake flour, some vanilla, etc.) but with light brown sugar in place of the granulated sugar. There was a simple cinnamon glaze recipe along with the cake in the book, but of course I omitted that on my son's behalf.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2dAO6eHl1KWEYBeqQIUycFo3e4LauQ6VZquZnUvKVfFo40S7KxBuddJLic2RH7Gb0cxJs7m5CZuBqUlC0XYH9maQ0Ok9WYxE_w4Q1RhAwGiKVw9XD3PEEZp3R3TyK6oQRnpmfMiVfKAA/s1600/DSCN6958.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5636608667114658258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2dAO6eHl1KWEYBeqQIUycFo3e4LauQ6VZquZnUvKVfFo40S7KxBuddJLic2RH7Gb0cxJs7m5CZuBqUlC0XYH9maQ0Ok9WYxE_w4Q1RhAwGiKVw9XD3PEEZp3R3TyK6oQRnpmfMiVfKAA/s320/DSCN6958.JPG" /></a> </div><br /><div>I was a bit nervous about how this would turn out, but my fears were quickly calmed when I took this beautiful, pillowy tower of cake out of the oven. The last time I tried making an angel food cake, the thing looked flat and deflated and it didn't go over too well. This one, on the other hand, was a home run! It was unbelievably soft; it almost dissolved on the tongue. It had fantastic height, and it kept very well for days on my counter in an airtight cake dome. It was wonderful with the <a href="http://yoshimivsmotherhood.blogspot.com/2011/07/baked-sunday-mornings-coffee-ice-cream.html">Coffee Ice Cream</a> I made the other day, too! This cake is now in the running to become my son's birthday cake, so I'd say he loved it!</div><br /><div><br /></div><a href="http://4.bp.blogspot.com/-DX16sC4cI7A/TjlBURBDPQI/AAAAAAAACdc/FOQtTiZ5Aeo/s1600/DSCN6969.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5636608225051884802" border="0" alt="" src="http://4.bp.blogspot.com/-DX16sC4cI7A/TjlBURBDPQI/AAAAAAAACdc/FOQtTiZ5Aeo/s320/DSCN6969.JPG" /></a> </div><br /><br /><strong>Brown Sugar Angel Food Cake</strong><br /><strong>from <a href="http://www.amazon.com/Cake-Keeper-Cakes-Good---Last-Crumb/dp/1600851207/ref=sr_1_1?s=books&ie=UTF8&qid=1312375018&sr=1-1">Cake Keeper Cakes</a></strong><br /><strong>makes 1 10-inch cake</strong><br /><br /><strong>Ingredients</strong><br />1 1/4 cups cake flour<br />1 1/2 cups packed light brown sugar, divided<br />1/4 tsp. salt<br />14 large egg whites, room temperature<br />1 tsp. cream of tartar<br />2 tsp. pure vanilla extract<br /><br /><strong>Directions</strong><br />1. Preheat the oven to 350 degrees F. Have ready a 10-inch ungreased angel food tube pan with a removable bottom.<br /><br />2. Combine the flour, 3/4 cup brown sugar, and salt in a medium mixing bowl and whisk thoroughly to break up any lumps. Set aside.<br /><br />2. Place the egg whites in a large mixing bowl or electric mixer bowl fitted with the whisk attachment. Whisk on medium speed until the whites are frothy. Add the cream of tartar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 3/4 cup brown sugar in a slow, steady stream and whip until the egg whites just hold soft, floppy peaks when the whisk is lifted from the mixture. Stir in the vanilla until it is just combined.<br /><br />3. Place a small fine-mesh strainer over the bowl of egg whites and strain about 1/4 cup of the flour mixture into the egg white mixture. Gently fold in the flour mixture with a rubber spatula. Repeat with the remaining flour mixture in 1/4-cup increments until all of it has been folded in. Pour the batter into the tube pan and smooth the top with a rubber spatula.<br /><br />4. Bake the cake until it is golden brown and the top springs back when you touch it, about 45 minutes (Note: mine only took about 38 minutes).<br /><br />5. Remove the pan from the oven. If your pan has feet, invert the pan onto a heatproof surface and allow it to cool. If your pan doesn't have feet, invert 4 heatproof drinking glasses on the counter and rest the inverted pan on top of the glasses to allow air to circulate around the cake while it cools. (Alternatively, you can do what I did, which is to place a heavy juice bottle underneath the hole in the center of the tube pan and allow the center hole piece of the pan to rest on the top of the bottle, inverted.) Let the cake cool in the pan for at least 1 hour or for up to 6 hours.Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com1tag:blogger.com,1999:blog-8817685103294849449.post-38657042166636146682011-08-02T05:03:00.000-07:002011-08-02T05:35:38.447-07:00Barbecue Chicken Pizza with Blue Cheese<a href="http://1.bp.blogspot.com/-n5lPhZyfhQI/Tjb6C5yNrjI/AAAAAAAACdM/0TdKa0N_ZZo/s1600/DSCN6914.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5635966911478869554" border="0" alt="" src="http://1.bp.blogspot.com/-n5lPhZyfhQI/Tjb6C5yNrjI/AAAAAAAACdM/0TdKa0N_ZZo/s320/DSCN6914.JPG" /></a><br />I absolutely love barbecue chicken pizza, and when I saw that there was a rendition of it in a recent issue of <a href="http://www.cookinglight.com/">Cooking Light</a>, I couldn't resist giving it a try. This was a version that I had never seen before, because instead of being smothered in lots and lots of gooey cheese, this one just has a fair sprinkling of blue cheese. I happened to have a bit of fancy schmancy blue cheese that needed to be used up, so I seized the opportunity.<br /><br /><br /><a href="http://1.bp.blogspot.com/-L3YRe0nZn0Y/Tjb5mA-o-FI/AAAAAAAACdE/tHpDOdW6YBU/s1600/DSCN6912.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5635966415193831506" border="0" alt="" src="http://1.bp.blogspot.com/-L3YRe0nZn0Y/Tjb5mA-o-FI/AAAAAAAACdE/tHpDOdW6YBU/s320/DSCN6912.JPG" /></a><br />I did change the veggies on the pie slightly, as the recipe called for yellow pepper and plum tomatoes but I had none at the time. Instead, I used the recommended red onion, plus some scallions for a bit of green. Rather than using tomatoes, I combined the barbecue sauce with some pizza sauce so we would still get both flavors. I used a pizza crust that I had made a long time ago and frozen. I figured if I don't remember how long ago I made it, it had better come out and get used up!<br /><br />We loved this pizza. It was a fantastic balance of sweet (from the barbecue sauce and red onion) and savory (from the pizza sauce and chicken). Plus, the blue cheese was a nice, assertive kind, so it really shone through despite the fact that I didn't use all that much of it. For a pizza that came from the pages of a healthy eating magazine, it really delivered!<br /><br /><br /><div><a href="http://2.bp.blogspot.com/-mlAa98AL0w8/Tjb5RzOWqqI/AAAAAAAACc8/m1dPdqIBmRE/s1600/DSCN6915.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5635966067904260770" border="0" alt="" src="http://2.bp.blogspot.com/-mlAa98AL0w8/Tjb5RzOWqqI/AAAAAAAACc8/m1dPdqIBmRE/s320/DSCN6915.JPG" /></a> </div><br /><br /><strong>Barbecue Chicken Pizza with Blue Cheese</strong><br /><strong>adapted from <a href="http://www.myrecipes.com/recipe/bbq-chicken-blue-cheese-pizza-50400000114424/">Cooking Light</a></strong><br /><strong>makes 4 servings</strong><br /><br /><strong>Ingredients</strong><br />1 (8-ounce) prebaked pizza crust, preferably whole wheat<br />1/4 cup barbecue sauce<br />1/4 cup pizza sauce or marinara sauce<br />1 1/2 cups shredded, cooked boneless skinless chicken breast<br />1/2 cup vertically sliced red onion<br />1/4 cup thinly sliced scallion<br />1/2 cup (2 ounces) crumbled blue cheese<br /><br /><strong>Directions</strong><br />1. Preheat oven to 500 degrees F. Place pizza crust on a baking sheet. Combine the barbecue sauce with the pizza sauce, then spread it evenly over the pizza crust, leaving a 1/2-inch border.<br /><br />2. Top evenly with the chicken, red onion, scallions, and blue cheese. Bake in the oven for 10 minutes, or until the cheese is melted and the crust is crisp. Cut into 8 wedges and serve.Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com0tag:blogger.com,1999:blog-8817685103294849449.post-20905158977021009072011-07-31T05:15:00.000-07:002011-07-31T06:15:07.350-07:00Baked Sunday Mornings: Coffee Ice Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-F5Ra_kpzw5Q/TjMJVhlIygI/AAAAAAAACc0/o7pod0x4Cm4/s1600/DSCN6964.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634857824166660610" border="0" alt="" src="http://4.bp.blogspot.com/-F5Ra_kpzw5Q/TjMJVhlIygI/AAAAAAAACc0/o7pod0x4Cm4/s320/DSCN6964.JPG" /></a><br /><div>This week's <a href="http://bakedsundaymornings.blogspot.com/">Baked Sunday Mornings</a> selection was supposed to be Olive Oil Orange Bundt Cake. Somehow, I got my dates mixed up. I never actually went back and checked the recipe schedule, I just assumed I knew what this week's pick was. Then, this morning, when I went over to the blogroll to link up, I realized that I had made the wrong recipe! Oops. It was a tasty mistake, though, and now I'll be making the bundt cake on the week that the recipe I did make is scheduled to be on. </div><br />So, here's my offering: Coffee Ice Cream! I was really excited about this; I have recently begun to embrace my little home ice cream maker, and I knew this recipe would just have to be wonderful. Coffee, Kahlua, custard base? Count me in!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-sa-l5XC6p-g/TjMIX-WYFII/AAAAAAAACcs/_F1vdRN31dk/s1600/DSCN6944.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634856766737486978" border="0" alt="" src="http://1.bp.blogspot.com/-sa-l5XC6p-g/TjMIX-WYFII/AAAAAAAACcs/_F1vdRN31dk/s320/DSCN6944.JPG" /></a><br /><div>I decided to reduce this recipe to half the amount, since I was going to have to make it in small batches either way. I only have a half-pint ice cream machine, and it really isn't very powerful, anyway. Plus, I knew only my hubby and me would be eating this; no coffee or booze for the kiddos, of course!</div><br /><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-OZaIHtzDrpE/TjMHrpT03mI/AAAAAAAACck/qDvDCC1QvCw/s1600/DSCN6961.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634856005175402082" border="0" alt="" src="http://4.bp.blogspot.com/-OZaIHtzDrpE/TjMHrpT03mI/AAAAAAAACck/qDvDCC1QvCw/s320/DSCN6961.JPG" /></a><br /></div><div>The custard base was very easy to assemble and didn't take very long to make. It required a bit of stirring while on the stove, but otherwise it wasn't labor intensive. The base is cooled down to room temperature, and then set in the refrigerator for a long chill. I made my base the day before we were going to make the ice cream. I think it aged well, because it tasted even better the next day (yes, I know this because I tasted the base after I first made it. Wouldn't you?). I found out after the fact that I had forgotten to reduce the salt measurement by half, so my ice cream did turn out a tad salty. Lucky for us, we like salty/sweet desserts!</div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-xoC8PV3YwBc/TjMHJ1oVBqI/AAAAAAAACcc/EXLxQIUJXc4/s1600/DSCN6967.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634855424367068834" border="0" alt="" src="http://2.bp.blogspot.com/-xoC8PV3YwBc/TjMHJ1oVBqI/AAAAAAAACcc/EXLxQIUJXc4/s320/DSCN6967.JPG" /></a><br />I discovered that it's hard to get a decent picture of ice cream for food blogging purposes, so here's my weak attempt at getting a good shot. I think you get the gist; it was very creamy, with a nice solid coffee flavor, and the alcohol really wasn't noticeable at all to us. I would certainly make this again and again! If you'd like to find out what everybody else in the group thought of the bundt cake, check out the blogroll, located <a href="http://bakedsundaymornings.blogspot.com/2011/07/moms-olive-oil-orange-bundt-leave-your.html">here</a>. I'll be making it at the end of August; in the meantime, try the ice cream!Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com9tag:blogger.com,1999:blog-8817685103294849449.post-25081064101993162282011-07-28T04:02:00.000-07:002011-07-28T05:46:07.119-07:00CEIMB: Chicken Sate with Asian Noodle-Vegetable Salad<a href="http://2.bp.blogspot.com/-MqXVRpxTrFE/TjBYHKJHiEI/AAAAAAAACcU/dIn26XBWm7k/s1600/DSCN6939.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634100013845416002" border="0" alt="" src="http://2.bp.blogspot.com/-MqXVRpxTrFE/TjBYHKJHiEI/AAAAAAAACcU/dIn26XBWm7k/s320/DSCN6939.JPG" /></a><br />It's been two weeks, so it's time for another great <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> recipe! As it turns out, this week's selections mark three great new recipes for the price of one. Danica of <a href="http://danicasdaily.com/">Danica's Daily</a> chose for us to make Chicken Sate with Spicy Peanut Dipping Sauce <em>and</em> a Soba Noodle-Vegetable Salad. I was actually quick shocked to discover that I hadn't made any of these dishes yet. Well, I was going to fix that for sure!<br /><br /><br /><a href="http://2.bp.blogspot.com/-L__Yr3PLpcs/TjARrhgZmVI/AAAAAAAACcM/Dtr1EPUx-dI/s1600/DSCN6936.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634022573266803026" border="0" alt="" src="http://2.bp.blogspot.com/-L__Yr3PLpcs/TjARrhgZmVI/AAAAAAAACcM/Dtr1EPUx-dI/s320/DSCN6936.JPG" /></a><br />First off, we have the Chicken Sate. It's a simple enough recipe. Take your chicken pieces, coat them in a yummy marinade, then thread the pieces onto bamboo skewers and grill until cooked through. A sprinkle of basil (and chopped peanuts, which I didn't use) goes on top, and then you can dip your chicken sticks in the Spicy Peanut Sauce.<br /><br /><br /><div><a href="http://4.bp.blogspot.com/-Zfoq65UOiR0/TjANYVBI3hI/AAAAAAAACcE/v4m8b8O0MMY/s1600/DSCN6928.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634017845450432018" border="0" alt="" src="http://4.bp.blogspot.com/-Zfoq65UOiR0/TjANYVBI3hI/AAAAAAAACcE/v4m8b8O0MMY/s320/DSCN6928.JPG" /></a><br />The chicken turned out juicy, succulent, and flavorful. It almost didn't need any dipping sauce....almost. The sauce is addictive stuff! I love anything that contains peanut butter, so I knew I would be a fan. However, Ellie adds a couple unique touches to her version of peanut sauce, such as a small amount of curry paste, which make this particular dip unforgettable. It's just spicy enough, just sweet enough, and just tangy enough to be, in my book, perfect. Yum.<br /><br /><br /><div><a href="http://3.bp.blogspot.com/-wgCiQykPnO0/TjANDJgcuJI/AAAAAAAACb8/0Hp2J7akEzc/s1600/DSCN6930.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634017481583278226" border="0" alt="" src="http://3.bp.blogspot.com/-wgCiQykPnO0/TjANDJgcuJI/AAAAAAAACb8/0Hp2J7akEzc/s320/DSCN6930.JPG" /></a><br />The Noodle-Vegetable Salad is great, too, although I did like the chicken and peanut sauce better. For my salad, I chose to use a combination of some skinny brown rice vermicelli that I had left over from a soup I made long ago, and some wide Asian noodles. The latter noodles were similar to a fettuccine noodle, so I thought the two contrasting cuts of pasta would be fun. And it was fun, but a bit confusing. In the future I will definitely stick to just one type of noodle! The salad was very delicious. It was fresh from the chopped herbs, crunchy from the red bell pepper and carrot, and zingy from the Asian dressing. The dressing was the best part of this recipe, no doubt. I will be using this dressing in other salads! I did not follow the directions to the letter here. Ellie says to present the salad in lettuce cups, made from Bibb lettuce leaves. I didn't have any nice lettuce to use for this, so I just served up the salad as is. In my opinion, it worked out just fine.<br /><br /><br /><div><a href="http://3.bp.blogspot.com/--ZcqJQ14TxE/TjAMuWqPLZI/AAAAAAAACb0/Q7Ql-YeNcPs/s1600/DSCN6937.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5634017124336741778" border="0" alt="" src="http://3.bp.blogspot.com/--ZcqJQ14TxE/TjAMuWqPLZI/AAAAAAAACb0/Q7Ql-YeNcPs/s320/DSCN6937.JPG" /></a> </div><br /><div>Thanks to Danica for the excellent picks! Together, it all made for a fantastic Asian meal that my family truly enjoyed. To see if the other CEIMBistas loved it too, check out the blogroll, <a href="http://cravingellieinmybelly.blogspot.com/">here</a>. For the Chicken and Peanut Sauce recipes, click over to Food Network's site, <a href="http://www.foodnetwork.com/recipes/ellie-krieger/chicken-sate-with-spicy-peanut-dipping-sauce-recipe/index.html">here</a>. The Noodle Salad recipe is over there also; click <a href="http://www.foodnetwork.com/recipes/ellie-krieger/soba-noodle-vegetable-salad-recipe/index.html">here</a>. </div></div></div>Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com2tag:blogger.com,1999:blog-8817685103294849449.post-42455964926167631372011-07-27T04:42:00.000-07:002011-07-27T04:46:29.398-07:00Crispy Oven Fries and Roasted Summer Squash<div><a href="http://4.bp.blogspot.com/-kYPeX7Kz6Fs/Ti8Pp1pjkSI/AAAAAAAACbs/k5IFBdXuJ8A/s1600/DSCN6872.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633738870314209570" border="0" alt="" src="http://4.bp.blogspot.com/-kYPeX7Kz6Fs/Ti8Pp1pjkSI/AAAAAAAACbs/k5IFBdXuJ8A/s320/DSCN6872.JPG" /></a> </div><br /><div>Yep, it's another post about side dishes today! These are good ones, I promise you. The first one I'm going to tell you about is the Double-Baked Oven Fries I made the other night. I found this recipe over on Rachael Ray's website. I remember her making oven fries on her show once that were reportedly "crazy crisp," restaurant-quality french fries. Supposedly, you couldn't even tell they were baked instead of fried! I had to make them for myself to find out if this claim was true.</div><br /><br /><div><a href="http://3.bp.blogspot.com/-3YZcfLCJHY4/Ti8PLfbgukI/AAAAAAAACbk/wtBRpsPNLX8/s1600/DSCN6865.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633738348953647682" border="0" alt="" src="http://3.bp.blogspot.com/-3YZcfLCJHY4/Ti8PLfbgukI/AAAAAAAACbk/wtBRpsPNLX8/s320/DSCN6865.JPG" /></a> </div><br />Even though Rachael Ray is not my favorite celebrity chef by any means, I have to admit that this whole concept is very clever. She uses cooling racks on top of the baking sheets, then spreads the potato slices on the racks. This allows for even heating all over the potato, so it doesn't have a chance to get soggy on the bottom. Then, she double-bakes the fries, at two different oven temperatures, with a brief re-toss in oil and spices in between. The fries do become very crispy, golden, and delicious after cooking them this way. I absolutely loved them; my seasoning of choice was Old Bay this time, but you could use virtually anything you particularly like. The only minor gripe I have with these is that you have to eat them right away, or they do eventually turn soggy. It's no biggie if you're making just enough to serve with no leftovers, though!<br /><br /><br /><a href="http://4.bp.blogspot.com/-tUQAnn9sF4I/Ti8O2O6KEEI/AAAAAAAACbc/ixV4S3ETwJc/s1600/DSCN6869.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633737983741530178" border="0" alt="" src="http://4.bp.blogspot.com/-tUQAnn9sF4I/Ti8O2O6KEEI/AAAAAAAACbc/ixV4S3ETwJc/s320/DSCN6869.JPG" /></a><br />It's summer again, so of course that means the summer squash is in abundance around these parts. Sometimes, when I'm trying to figure out what to do with all of it, I become overly ambitious, coming up with ideas that are somewhat elaborate or time-consuming. Often, the easiest preparation is also among the most delicious.<br /><br /><br /><a href="http://2.bp.blogspot.com/-4srtA70MFUM/Ti8NZw2lbzI/AAAAAAAACbU/Ez2o1eBxFWg/s1600/DSCN6871.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633736395125518130" border="0" alt="" src="http://2.bp.blogspot.com/-4srtA70MFUM/Ti8NZw2lbzI/AAAAAAAACbU/Ez2o1eBxFWg/s320/DSCN6871.JPG" /></a><br />This way of roasting squash just could not be simpler. Just toss sliced squash with some sliced onion, then add oil, salt, and pepper. As with the potatoes, any other spice of your choice could be added. Then you roast the veggies for about 15 minutes at 450 degrees, and you have sweet, juicy, tender summer squash that you barely exerted any effort in producing. Not bad for a lazy summer dinner!<br /><br /><br /><div><a href="http://1.bp.blogspot.com/-FJxZinMNn10/Ti8NArhZ0fI/AAAAAAAACbM/6zID-a0YOjI/s1600/DSCN6873.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633735964197769714" border="0" alt="" src="http://1.bp.blogspot.com/-FJxZinMNn10/Ti8NArhZ0fI/AAAAAAAACbM/6zID-a0YOjI/s320/DSCN6873.JPG" /></a> </div><br /><div></div><br /><strong>Double-Baked Oven Fries</strong><br /><strong>adapted from <a href="http://www.rachaelray.com/recipe.php?recipe_id=3643">RachaelRay.com</a></strong><br /><strong>makes about 1 1/2 lbs. fries</strong><br /><br /><strong>Ingredients</strong><br />1 1/2 lbs. medium Idaho potatoes<br />Salt and freshly ground black pepper, to taste<br />Old Bay seasoning, to taste (any of your favorite spices can be used)<br />1-1 1/2 Tbsp. extra-virgin olive oil<br /><br /><strong>Directions</strong><br />1. Preheat oven to 400 degrees F. Line two large baking sheets with foil, then place an oven-proof cooling rack over the foil on each sheet.<br /><br />2. If desired, peel the potatoes. Cut each potato into thin fries, lengthwise: the thinner they are, the crispier they will be. Transfer each slice to a large bowl.<br /><br />3. Sprinkle the salt, pepper, Old Bay seasoning, and olive oil over the potato slices. Toss well to coat all the slices. Transfer each slice to the cooling racks, taking care to leave space between each.<br /><br />4. Place the fries in the oven and bake for 30 minutes. Remove the baking sheets from the oven and increase the heat to 425 degrees. Return the fries to the bowl, and toss again. You may add more seasonings at this point.<br /><br />5. Return the fries to the baking sheets and bake for an additional 15-20 minutes, until crisp and brown. Serve immediately.<br /><br /><br /><strong>Roasted Summer Squash</strong><br /><strong>recipe by Bri</strong><br /><strong>makes 1 lb. squash</strong><br /><br /><strong>Ingredients</strong><br />1 lb. yellow summer squash, ends cut off and thinly sliced into circles<br />1/2 large yellow onion, sliced into strips<br />1 Tbsp. extra-virgin olive oil<br />Salt and freshly ground black pepper, to taste<br /><br /><strong>Directions</strong><br />1. Preheat oven to 450 degrees F. Toss squash and onion pieces in the olive oil, salt, and pepper. Arrange vegetables in a baking dish coated with nonstick cooking spray.<br /><br />2. Roast for 15-20 minutes, until veggies are tender and slightly brown. Serve immediately.Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com0tag:blogger.com,1999:blog-8817685103294849449.post-53795946629344494772011-07-25T05:11:00.000-07:002011-07-25T05:41:59.217-07:00Meatless Mondays: Tabbouleh and Batata Harra (Spiced Potatoes)<div><a href="http://1.bp.blogspot.com/-L5meHHk3QL0/Tiy2OElerQI/AAAAAAAACbE/0OnoDCDbK0o/s1600/DSCN6844.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633077586799013122" border="0" alt="" src="http://1.bp.blogspot.com/-L5meHHk3QL0/Tiy2OElerQI/AAAAAAAACbE/0OnoDCDbK0o/s320/DSCN6844.JPG" /></a> </div><br /><div><a href="http://yoshimivsmotherhood.blogspot.com/2011/07/grilled-middle-eastern-turkey-meatballs.html">As promised</a>, here is the other half of my Middle Eastern meal from the other night. I figured it would be smart to blog today about the meatless side dishes I served, in honor of Meatless Mondays! I had the pleasure of making a Tabbouleh for the first time for this meal. Although I mostly used Cat Cora's recipe, I did make some changes to her formula.</div><br /><br /><div><a href="http://2.bp.blogspot.com/-HQxPIlc_ppY/Tiy1qSMe22I/AAAAAAAACa8/9ZXdtK6mI84/s1600/DSCN6836.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633076971976973154" border="0" alt="" src="http://2.bp.blogspot.com/-HQxPIlc_ppY/Tiy1qSMe22I/AAAAAAAACa8/9ZXdtK6mI84/s320/DSCN6836.JPG" /></a><br />I want to try her version soon, but I loved this one! Mine was more what you would consider a standard Tabbouleh, with tomatoes and cucumbers and parsley. Cat Cora's swapped out the tomatoes for red grapes, and fresh mint in place of the parsley. Yum! But I happened to have the tomatoes and parsley on hand already, so that is what I went with. It's a very easy side salad to make; the bulgur literally prepares itself once you pour boiling water over top. Once all your veggies are prepped and chopped, everything just gets tossed together with olive oil and lemon juice.</div><br /><br /><a href="http://2.bp.blogspot.com/-qNzM3M9gRDA/Tiy1RpFpcVI/AAAAAAAACa0/s8xHTJ2DHOg/s1600/DSCN6833.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633076548625592658" border="0" alt="" src="http://2.bp.blogspot.com/-qNzM3M9gRDA/Tiy1RpFpcVI/AAAAAAAACa0/s8xHTJ2DHOg/s320/DSCN6833.JPG" /></a><br />For the Batata Harra, or Lebanese Spiced Potatoes, I had to do a little bit of research. A couple weeks ago, my family ate dinner at a Middle Eastern restaurant, and there was a very big menu. I finally opted for a large tasting plate for my entree, but I had my eye on the Batata Harra as well. Since I did not order the potatoes in the end, I decided I would just find out how to make them myself; they sounded too good to pass up! And they were simple and very delicious. They have quite a kick; I used both a fresh jalapeno and cayenne pepper, and you could definitely feel the heat. <br /><br />My preparation method was different from the recipe I found; I made mine a bit healthier. In the original recipe, the potatoes are deep fried, and then all the aromatics are tossed in more oil. I decided to bake my potato pieces, and then I tossed the aromatics in a much smaller amount of oil. I'm happy to say that my dish still turned out extremely flavorful, and the potatoes were deliciously crispy. I don't know what the restaurant version of these tastes like, but I'll be making these at home again for sure!<br /><br /><br /><div><a href="http://4.bp.blogspot.com/-5j1O7lz9Czg/Tiy0_LWxRnI/AAAAAAAACas/R_7c6DpXEdI/s1600/DSCN6845.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5633076231406700146" border="0" alt="" src="http://4.bp.blogspot.com/-5j1O7lz9Czg/Tiy0_LWxRnI/AAAAAAAACas/R_7c6DpXEdI/s320/DSCN6845.JPG" /></a> </div><br /><br /><div></div><br /><strong>Tabbouleh </strong><br /><strong>adapted from <a href="http://www.amazon.com/Cat-Coras-Classics-Twist-Favorite/dp/B0055X64I4/ref=sr_1_1?s=books&ie=UTF8&qid=1311559838&sr=1-1">Cat Cora's Classics with a Twist</a></strong><br /><strong>makes 8 to 10 servings</strong><br /><br /><strong>Ingredients</strong><br />1 2/3 cups boiling water<br />1 cup bulgur<br />1/4 cup extra-virgin olive oil<br />1/4 cup fresh lemon juice<br />1 cup chopped scallions<br />1 cup chopped fresh flat-leaf parsley<br />1/4 cup chopped fresh oregano<br />1 cup halved cherry tomatoes<br />1 cup diced cucumber (about 1 medium)<br />Kosher salt and freshly ground black pepper<br />2 Tbsp. pine nuts, toasted<br /><br /><strong>Directions</strong><br />1. Pour the boiling water over the bulgur in a large bowl and stir just until all the grains are moistened. Cover and let sit for 1 hour at room temperature.<br /><br />2. Pour the oil and lemon juice into the soaked bulgur. Add the scallions, parsley, oregano, tomatoes, and cucumber; toss to combine. Season to taste with salt and pepper.<br /><br />3. Cover and refrigerate tabbouleh for at least 1 hour so the flavors have a chance to meld. Top with the pine nuts just before serving.<br /><br /><br /><strong>Batata Harra (Lebanese Spiced Potatoes)</strong><br /><strong>adapted from <a href="http://www.food.com/recipe/lebanese-spiced-potatoes-batata-harra-443414">Food.com</a></strong><br /><strong>makes 1 lb. potatoes</strong><br /><br /><strong>Ingredients</strong><br />1 1/2 Tbsp. extra-virgin olive oil, divided<br />Nonstick cooking spray<br />1 1/2 lbs. red potatoes, peeled and cut into 1-inch pieces<br />1/2 cup scallions, chopped<br />1 clove garlic, minced<br />1 jalapeno pepper, seeded and diced<br />1/4 tsp. cayenne pepper<br />1/2 tsp. ground coriander<br />Coarse salt and freshly ground black pepper, to taste<br />1/4 cup fresh flat-leaf parsley, chopped<br />1 tsp. fresh lime juice<br /><br /><strong>Directions</strong><br />1. Preheat oven to 400 degrees F. Toss the potatoes with some salt and pepper, and 1 Tbsp. of the olive oil. Spread on a nonstick baking sheet, or a baking sheet coated with nonstick cooking spray, and bake for about 30-40 minutes, until potatoes are fork tender.<br /><br />2. Heat a medium skillet over medium heat. Add the remaining 1/2 Tbsp. olive oil. Add the scallion, garlic, jalapeno, cayenne pepper, coriander, salt and pepper. Saute the mixture for about 2 minutes, stirring constantly to prevent burning. Toss the potatoes in the scallion mixture until well coated. Take the skillet from the heat; stir in the parsley and lime juice. Transfer to a serving dish and serve.Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com1tag:blogger.com,1999:blog-8817685103294849449.post-87692532540420324542011-07-23T05:16:00.000-07:002011-07-23T07:03:44.573-07:00Grilled Middle Eastern Turkey Meatballs (Kofte) with Olive and Oregano Hummus<div><a href="http://1.bp.blogspot.com/-Ab6vOpy2Mso/TinAFBTdPFI/AAAAAAAACak/GTd6ur4A-3w/s1600/DSCN6842.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632244001485438034" border="0" alt="" src="http://1.bp.blogspot.com/-Ab6vOpy2Mso/TinAFBTdPFI/AAAAAAAACak/GTd6ur4A-3w/s320/DSCN6842.JPG" /></a> </div><br /><div>I prepared a meal last week in which every component was delicious enough for me to want to blog all about it. It consisted of a nice Tabbouleh salad, a potato side dish, and these truly yummy Grilled Middle Eastern Turkey Meatballs with some Olive and Oregano Hummus to dip them in. The meatballs and hummus, as well as the tabbouleh, came from Cat Cora's most recent cookbook. I'm loving this book so far!<br /><br /></div><br /><div><a href="http://1.bp.blogspot.com/-taJyGTwqxPo/Tim_vjQvDFI/AAAAAAAACac/djzzNjOPLpw/s1600/DSCN6831.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632243632643705938" border="0" alt="" src="http://1.bp.blogspot.com/-taJyGTwqxPo/Tim_vjQvDFI/AAAAAAAACac/djzzNjOPLpw/s320/DSCN6831.JPG" /></a><br />The hummus comes together in about 5 minutes flat, and it's amazing. I love the addition of salty capers and kalamata olives; you can decrease the amount of salt in the recipe and it still tastes just salty enough. I do my hummus a bit differently than most recipes instruct; I add less olive oil and then I throw in a bit of warm water to thin it out. My hummus still turns out smooth and creamy, but with less fat. I wrote the instructions to reflect my changes.</div><br /><br /><div><a href="http://4.bp.blogspot.com/-6dECW5UCpCc/Tim_XfMHqlI/AAAAAAAACaU/Ih4LpVyNgjY/s1600/DSCN6839.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632243219233745490" border="0" alt="" src="http://4.bp.blogspot.com/-6dECW5UCpCc/Tim_XfMHqlI/AAAAAAAACaU/Ih4LpVyNgjY/s320/DSCN6839.JPG" /></a><br />The meatballs have a really long ingredients list, but most of those ingredients are spices and I feel like they are all vital to the overall flavor of the meatballs. The recipe is very simple; as long as you have all your spice bottles or jars out and lined up when you are ready to assemble these, the prep time flies by. Cat instructs you to make your meatballs long and cylindrical, rather than perfectly round. That's because these meatballs are grilled, rather than fried or baked, and the heat needs to be able to cook the balls evenly from the bottom.</div><br />Though my meatballs were pretty spicy (I think because I had only hot paprika, rather than the sweet papriks called for in the recipe, and also because my freshly ground black pepper was a kicker!), they were packed to the brim with great flavors. They taste exotic, but familiar at the same time. With the hummus alongside, the meatballs were a huge hit with hubby and me. I'll blog separately about the Tabbouleh and potatoes, since four recipes in one post is a bit much! But below I am including the meatball and hummus recipes.<br /><br /><br /><div><a href="http://1.bp.blogspot.com/-3HEG4Wu-koA/Tim-72C2H7I/AAAAAAAACaM/Dp5P9h9VZKk/s1600/DSCN6843.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5632242744332525490" border="0" alt="" src="http://1.bp.blogspot.com/-3HEG4Wu-koA/Tim-72C2H7I/AAAAAAAACaM/Dp5P9h9VZKk/s320/DSCN6843.JPG" /></a> </div><br /><br /><div></div><br /><strong>Grilled Middle Eastern Turkey Meatballs</strong><br /><strong>adapted from <a href="http://www.amazon.com/gp/product/B0055X64I4/ref=s9_simh_bw_p14_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-3&pf_rd_r=0RG7MAHEDGY4607RGW32&pf_rd_t=101&pf_rd_p=1287771322&pf_rd_i=283155">Cat Cora's Classics with a Twist</a></strong><br /><strong>makes 12-15 meatballs</strong><br /><br /><strong>Ingredients</strong><br />2 slices wheat sandwich bread, torn into pea-sized pieces<br />1 lb. ground turkey (dark meat)<br />1 small red onion, minced or grated<br />1/3 cup finely chopped fresh flat-leaf parsley<br />1/2 tsp. pure chile powder (I used pasilla chile powder)<br />2 Tbsp. sweet paprika<br />1 Tbsp. ground cumin<br />1 1/2 tsp. ground coriander<br />1 1/2 tsp. ground cloves<br />1/2 tsp. ground nutmeg, preferably freshly grated<br />1 tsp. ground cinnamon<br />1/4 tsp. ground cardamom<br />2 tsp. freshly ground black pepper<br />2 tsp. kosher salt<br />Nonstick cooking spray, for coating meatballs<br />Nonfat Greek-style plain yogurt, for dipping (optional)<br />Olive and Oregano Hummus, for dipping (optional)<br /><br /><strong>Directions</strong><br />1. Preheat a gas grill or indoor grill pan to medium-high heat; allow to heat up for 30 minutes before you plan to cook.<br /><br />2. Mix the bread, turkey, onion, all the herbs and spices, and salt together in a large mixing bowl with your hands or a wooden spoon. Divide the meat mixture into 12-15 equal portions. Shape each portion into a cylinder. Spray each meatball with a light coating of cooking spray.<br /><br />3. If using an outdoor grill, cook meatballs over indirect heat; use only one grill burner and cook the meatballs on the opposite side of the grill. If using indoor grill pan, cook meatballs slightly to the side of the heating element.<br /><br />4. Cook until slightly springy but firm to the touch, 10 to 12 minutes. Serve with yogurt or hummus on the side.<br /><br /><br /><strong>Olive and Oregano Hummus</strong><br /><strong>adapted from <a href="http://www.amazon.com/gp/product/B0055X64I4/ref=s9_simh_bw_p14_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-3&pf_rd_r=0RG7MAHEDGY4607RGW32&pf_rd_t=101&pf_rd_p=1287771322&pf_rd_i=283155">Cat Cora's Classics with a Twist</a></strong><br /><strong>makes 2 1/2 cups </strong><br /><br /><strong>Ingredients</strong><br />1 15-ounce can garbanzo beans, drained and rinsed<br />3 Tbsp. fresh lemon juice<br />2 garlic cloves, chopped<br />1/4 cup tahini sauce<br />1 Tbsp. capers, drained and rinsed<br />2 Tbsp. chopped fresh oregano<br />1/2 tsp. kosher salt<br />2 Tbsp. extra-virgin olive oil<br />1-2 Tbsp. warm water<br />1 cup pitted and halved kalamata olives<br /><br /><strong>Directions</strong><br />1. In a food processor, combine all the ingredients except for the oil, water, and olives. Pulse until everything is finely chopped. <br /><br />2. With the motor running, drizzle in the oil. Slowly add warm water until the hummus is the consistency you like best. Add the olives now and pulse once or twice to chop them, or fold them in separately so they will remain large pieces. The hummus will keep for 1 week, covered, in the fridge.Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com0tag:blogger.com,1999:blog-8817685103294849449.post-11089890372176587372011-07-21T05:33:00.000-07:002011-07-21T06:07:55.045-07:00Peanut Butter Blondies<a href="http://1.bp.blogspot.com/-ZT25iLIq1C8/Tid7Bq0hHyI/AAAAAAAACaE/3ZRf4PmagcE/s1600/DSCN6886.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631605127654743842" border="0" alt="" src="http://1.bp.blogspot.com/-ZT25iLIq1C8/Tid7Bq0hHyI/AAAAAAAACaE/3ZRf4PmagcE/s320/DSCN6886.JPG" /></a><br />A few weeks ago, I received Iron Chef Cat Cora's <a href="http://www.amazon.com/Cat-Coras-Classics-Twist-Favorite/dp/B0055X64I4/ref=sr_1_1?s=books&ie=UTF8&qid=1311251669&sr=1-1">latest cookbook</a>, and I was eager to start digging in and making all the wonderful things I've found in there. In a few days I will post about a fabulous dinner we had recently, most components of which came from this book. But since I personally believe that dessert is the best meal of the day, I will be telling you about these Peanut Butter Blondies first!<br /><br /><br /><a href="http://1.bp.blogspot.com/-T7b1Gb64eXg/Tid55b5S0GI/AAAAAAAACZ0/GCLst7vIFbw/s1600/DSCN6877.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631603886697664610" border="0" alt="" src="http://1.bp.blogspot.com/-T7b1Gb64eXg/Tid55b5S0GI/AAAAAAAACZ0/GCLst7vIFbw/s320/DSCN6877.JPG" /></a><br />First of all, a simple bar-cookie-type dessert loaded with peanut butter, and with a surprsingly low butter content? Count me in! I debated making these, or making her peanutter cookies, but I have a feeling those cookies will be making an appearance in my house sooner rather than later! I'm glad I chose these, because they took about a blink of an eye to make.<br /><br /><br /><div><a href="http://3.bp.blogspot.com/-qGMl5wek08Y/Tid5RBuxvuI/AAAAAAAACZs/Fvo4SjAnTNw/s1600/DSCN6882.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631603192479465186" border="0" alt="" src="http://3.bp.blogspot.com/-qGMl5wek08Y/Tid5RBuxvuI/AAAAAAAACZs/Fvo4SjAnTNw/s320/DSCN6882.JPG" /></a><br />These are very simple blondies, but sometimes that can be such a good thing. With these, I felt like they turned out just a tad less moist than I would like, but I am guessing that this is because I test-drove a new peanut butter in these. Smucker's now makes a <a href="http://www.smuckers.com/products/ProductDetail.aspx?groupId=2&categoryId=11&flavorId=69">reduced-fat natural peanut butter</a>. Since I have never seen a peanut butter that is both natural <em>and</em> reduced-fat, so I definitely wanted to see if it would work. And while the peanut butter is very tasty and doesn't seem lower in fat at all, I think that it did contribute to the less-than-greasy texture of the blondies. But I'm not complaining about it; I warm up a blondie for a few seconds, pile some ice cream on top, and I'm a happy girl. I made them in my Magic Brownie Pan, so that eliminated the guesswork of slicing these evenly, too. So easy, it's dangerous! There's no excuse not to make them often!<br /></div><br /><br /><div><a href="http://2.bp.blogspot.com/--BUZEwOgLJE/Tid4wO48LkI/AAAAAAAACZk/Aeanmaz3rWg/s1600/DSCN6884.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631602629076069954" border="0" alt="" src="http://2.bp.blogspot.com/--BUZEwOgLJE/Tid4wO48LkI/AAAAAAAACZk/Aeanmaz3rWg/s320/DSCN6884.JPG" /></a> </div><br /><div></div><br /><strong>Peanut Butter Blondies</strong><br /><strong>adapted from <a href="http://www.amazon.com/Cat-Coras-Classics-Twist-Favorite/dp/B0055X64I4/ref=sr_1_1?s=books&ie=UTF8&qid=1311251669&sr=1-1">Cat Cora's Classics With a Twist</a></strong><br /><strong>makes 12 blondies</strong><br /><br /><strong>Ingredients</strong><br />4 Tbsp. unsalted butter, slightly softened<br />1/2 cup peanut butter, preferably creamy<br />3/4 cup granulated sugar (I actually used vegan cane sugar)<br />1/3 cup light brown sugar<br />2 large eggs<br />1 tsp. pure vanilla extract<br />1 1/3 cup all-purpose flour<br />1 tsp. baking powder<br />1/2 tsp. kosher salt<br />1 Tbsp. quick oats (Cat used 2 Tbsp. chopped peanuts)<br /><br /><strong>Directions</strong><br />1. Preheat oven to 350 degrees F. Position a rack in the middle; coat a 9-inch baking dish with nonstick cooking spray, or line it with parchment or nonstick aluminum foil.<br /><br />2. With an electric mixer, beat the butter and peanut butter until fluffy. Add both sugars and beat until combined. Add the eggs, one at a time, beating after each addition.. Add the vanilla and mix until smooth.<br /><br />3. In a separate bowl, stir together the flour, baking powder, and salt. Gradually add the dry ingredients to the peanut butter mixture, beating after each addition, until a smooth dough forms. Spread the dough in the prepared pan and sprinkle with the quick oats.<br /><br />4. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let the blondies cool in the pan on a rack for 15 minutes, then cut into 12 rectangles and serve. The blondies will keep for 3 to 4 days in an airtight container.Brihttp://www.blogger.com/profile/04676062969325270332noreply@blogger.com1