tag:blogger.com,1999:blog-90101190369402197202024-03-05T02:34:26.259-05:00Naughty Tastebudsarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.comBlogger148125tag:blogger.com,1999:blog-9010119036940219720.post-16091736555324732362011-06-04T23:49:00.000-04:002011-06-04T23:49:40.750-04:00chevre cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMX8dQyNdAPzh-jaH5rVTYW6kMf8nEbS9x9CahVOaiC7kid335mQCsi5SlBurPV0H9v9pStBTOj4HUot4OWRNqc85rMEcU8bhCh5SpUbuyHoDdw6vsAJpiB1lGrxeg1MapaZrImM6icQ/s1600/6.4+035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMX8dQyNdAPzh-jaH5rVTYW6kMf8nEbS9x9CahVOaiC7kid335mQCsi5SlBurPV0H9v9pStBTOj4HUot4OWRNqc85rMEcU8bhCh5SpUbuyHoDdw6vsAJpiB1lGrxeg1MapaZrImM6icQ/s400/6.4+035.JPG" t8="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Hurray! Summer is upon us! Last Wednesday Brad and I both rushed home from work so we could pack up the stroller (& Adelaide) and head to the end of our street to the first <a href="http://www.leafcommunity.org/">LEAF</a> night of the season. It was a perfect evening - the weather was beautiful, the atmosphere was delightful & the food (samples) was delicious. We even went to our favorite Lakewood restaurant, Deagans Kitchen & Bar, and brought our take out back to LEAF night (I think this will have to be our Wednesday night tradition this summer). It was so good to get out and about and catch up with friends.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I think one of the coolest things about buying food locally is getting to know the food makers. Abbe from <a href="http://luckypennyfarm.com/">Lucky Penny Creamery</a> had a stand that lured us over with free samples. We got to chit chatting (she is the nicest ever) and I noticed she had a few recipe cards laying out, one of which was for these cookies. Well of course it intrigued me and I had to buy her goat cheese and try these for myself. They turned out pretty tasty - Brad thought they tasted like sugar cookies, which reminded me of the sugar cookie recipe I use for cut outs at Christmas which uses cream cheese in the batter, so it really isn't so far off. She said to experiment with different citrus flavors so I used limeade instead of the orange juice (since we didn't have any), and it really didn't come through...perhaps i should have used lime zest too. The cookies are delicious anyway and it's fun trying unexpected ingredients in 'normal' recipes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZz2FhhLx-zW5fGJtpEfP6fYWU4AM88Wb3WeOM9gXnKClMoPqJeyzGn2_RYsDFJpL46uwFOcC3SFBltK6HCU-GFeQliKoEpWEOXNkfCoeEIc3_fuZ1B5ghh5hwHNsd1Tpr-E5eRxtrGE/s1600/6.4+034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZz2FhhLx-zW5fGJtpEfP6fYWU4AM88Wb3WeOM9gXnKClMoPqJeyzGn2_RYsDFJpL46uwFOcC3SFBltK6HCU-GFeQliKoEpWEOXNkfCoeEIc3_fuZ1B5ghh5hwHNsd1Tpr-E5eRxtrGE/s400/6.4+034.JPG" t8="true" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><u>Lucky Penny Chevre Cookies</u></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><u>Cookies</u></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 C unsalted butter, softened</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 C sugar</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">8 oz. soft goat cheese</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/4 C milk</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 tsp vanilla</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 tsp baking soda</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 C flour</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Icing</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 C powdered sugar</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 T orange juice</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Preheat the oven to 350 degrees. Mix all cookie ingredients together until the dough comes together - it will be sticky. Place teaspoon sized balls on the ungreased baking sheet, about 2 inches apart. Bake for 12 minutes or until bottoms are brown. Move to rack to cool completely.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">In a small saucepan combine the powdered sugar with the orange juice. Stir over low heat until smooth and glossy, the spread over the cookies. Quickly top with sprinkles or colored sugar.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz55NdtMLvBuW1MW24zDw8FR35OIaQkRblzW8op4KKb40jqlGg4nTH6sZ4QIbXAiZYE1Y1-6gnUr68Vypatgy72JYBH-8H7iOg4P4jlOdHhtnLNWc_qdDyi25SJc8E7vwQo2QcW4NNaBc/s1600/6.4+037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz55NdtMLvBuW1MW24zDw8FR35OIaQkRblzW8op4KKb40jqlGg4nTH6sZ4QIbXAiZYE1Y1-6gnUr68Vypatgy72JYBH-8H7iOg4P4jlOdHhtnLNWc_qdDyi25SJc8E7vwQo2QcW4NNaBc/s400/6.4+037.JPG" t8="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>recipe courtesy of </em><a href="http://luckypennyfarm.com/"><em>Lucky Penny Farm</em></a></div>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com0tag:blogger.com,1999:blog-9010119036940219720.post-5649476392722315802011-05-11T22:01:00.000-04:002011-05-13T16:36:56.238-04:00crispy raw kale salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggwdBrgADjdKEsZX0SrNvZbGrEWBm0ZSwBW8whz6G6zYzu5Fe1Xb3EXGcZYdz2Nc3yXhHTWAiajeEw_679al3COko7KQw0uTARCdBeAfqb4HnRrgqnfyoAEN0M4HcLVQGUhC1giBD5wvE/s1600/5.9+034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggwdBrgADjdKEsZX0SrNvZbGrEWBm0ZSwBW8whz6G6zYzu5Fe1Xb3EXGcZYdz2Nc3yXhHTWAiajeEw_679al3COko7KQw0uTARCdBeAfqb4HnRrgqnfyoAEN0M4HcLVQGUhC1giBD5wvE/s400/5.9+034.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My sister Mary sent me this recipe last week raving about how good it was. It was so good she made it twice in one week. With that kind of hype, I couldn't wait to try it. Much to Brad's disappointment I made it for dinner on cinco de mayo (he obviously wanted something a little more festive) and I could tell he wasn't too excited about it. He couldn't hide how much he like it when he went back for seconds though. I cannot tell you how delicious this is! We made again to bring to my sister Jenna's for a Mother's Day cookout and I'm already dreaming of when I'll make it again. So quick & easy, so fresh & crisp, so satisfying, so summer-y. Yum yum! This will definitely be a staple meal for us this summer, hopefully with some kale from our garden!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv171V9rA00Tp1npcaHlc-CshgQ5aZx5a6iiUReXgck_tFCiThLv4309v49obclUjpP8qKqIlC3plJeVi2Bh6A2qJzmnu-1GdNzjxMLAHC-XGpwpck6_ZaawYZqlfvMa-uPmmwt7cMwnk/s1600/5.9+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv171V9rA00Tp1npcaHlc-CshgQ5aZx5a6iiUReXgck_tFCiThLv4309v49obclUjpP8qKqIlC3plJeVi2Bh6A2qJzmnu-1GdNzjxMLAHC-XGpwpck6_ZaawYZqlfvMa-uPmmwt7cMwnk/s400/5.9+023.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left"><u>crispy raw kale salad</u></div>1 bunch kale (any kind, we tried the curly kale the 2nd time)<br />
2 thin slices bread<br />
1 garlic clove<br />
1/4 teaspoon kosher salt, plus a pinch<br />
1/4 cup grated Parmesan cheese<br />
3 tablespoons extra-virgin olive oil<br />
Freshly squeezed juice of one lemon & zest<br />
a dash red pepper flakes (to taste)<br />
<br />
Toast bread slices in the oven (at 350 degrees or so) until golden brown and crispy. Pulse toast in a food processor to make small crumbs.<br />
<br />
In a food processor, combine the olive oil, garlic, lemon juice, and 1/2 of the cheese. Add to a large bowl and toss with the kale until leaves are completely coated. Add, bread crumbs, zest, red pepper flakes, remaining cheese and salt to the kale and toss a few more times. Serve immediately or refrigerate.<br />
<br />
<em>recipe courtesy of </em><a href="http://www.keepitsimplefoods.com/vegetarian/crunchy-kale-salad/"><em>keepitsimplefoods.com</em></a>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com1tag:blogger.com,1999:blog-9010119036940219720.post-35665955416288830372011-03-22T05:14:00.001-04:002011-03-22T05:15:15.947-04:00egyptian edamame stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl_GFI0jRGE_cYxQLigNkrw7LNUdULUyrMJEwK1bAZ742mH5ls5BUVaDH3z3KNUqmNsYuN_6fdvVsJ5famgcXDshEwlmTpvBdXEsGVGQANQdZpF1d2xKfJqNrl0sGBFsFhugjYWJh9qC4/s1600/317+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl_GFI0jRGE_cYxQLigNkrw7LNUdULUyrMJEwK1bAZ742mH5ls5BUVaDH3z3KNUqmNsYuN_6fdvVsJ5famgcXDshEwlmTpvBdXEsGVGQANQdZpF1d2xKfJqNrl0sGBFsFhugjYWJh9qC4/s400/317+023.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This stew is both tasty and incredibly easy! The addition of edamame gives the stew a real substance. I love recipes where you can sub in whatever you have on hand...I could see really loading up on the veggies in this one. Serve over brown basmati rice for an incredibly satisfying meal. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>egyptian edamame stew</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 1/2 10-ounce packages frozen shelled edamame, (about 3 cups), thawed</div>1 tablespoon extra-virgin olive oil<br />
1 large onion, chopped<br />
1 large zucchini, diced (we used a carrot)<br />
2 tablespoons minced garlic<br />
2 teaspoons ground cumin<br />
1 teaspoon ground coriander<br />
1/8 teaspoon cayenne pepper, or to taste<br />
1 28-ounce can diced tomatoes (<em>we used passata as we're not fans of canned tomatoes...see </em><a href="http://shine.yahoo.com/channel/health/the-7-foods-experts-wont-eat-547963"><em>here</em></a><em> for more info.)</em><br />
1/4 cup chopped fresh cilantro, or mint<br />
3 tablespoons lemon juice <br />
<br />
Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain.<br />
<br />
Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.<br />
<br />
Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro (or mint) and lemon juice. <br />
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<em>recipe courtesy of </em><a href="http://www.eatingwell.com/recipes/egyptian_edamame_stew.html"><em>eatingwell.com</em></a>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com0tag:blogger.com,1999:blog-9010119036940219720.post-68969283840276700802011-03-16T23:28:00.000-04:002011-03-16T23:28:17.549-04:00brunch<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYwhDaMzSX6kcJ1Al1fqmi68-c0oORwklsHXwmlNAj_T-Ih0_QaUywj4yI47OfvpJNS_XxCFiQ6nMKsIC8TIO7VRE3YBk-w__SnvLxHhqpwqsUK_TUNtuoHOdbbRi9_VFQTCSbXVy2GU/s1600/3.13+026+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYwhDaMzSX6kcJ1Al1fqmi68-c0oORwklsHXwmlNAj_T-Ih0_QaUywj4yI47OfvpJNS_XxCFiQ6nMKsIC8TIO7VRE3YBk-w__SnvLxHhqpwqsUK_TUNtuoHOdbbRi9_VFQTCSbXVy2GU/s400/3.13+026+-+Copy.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We have an unofficial brunch club with a few friends of ours (and their little ones). We all recently had babies so we try to get together every few months as a way to catch up since we all lead pretty busy lives these days. This past weekend was our turn to host and I think it was quite a success if I do say so myself.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_YbdlUPFE9z0bRfr_xoN7xu49nWVjVlzDBhH8pS1pnLzxlMqkWqKlA6FgV34UanCFI4Jj762jF1meqDnaI50v7aoTeW2VLetQB3afrvBjs99q8ZaS0PLjip_Dg4K6HN2vju95H-V_0w/s1600/3.13+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_YbdlUPFE9z0bRfr_xoN7xu49nWVjVlzDBhH8pS1pnLzxlMqkWqKlA6FgV34UanCFI4Jj762jF1meqDnaI50v7aoTeW2VLetQB3afrvBjs99q8ZaS0PLjip_Dg4K6HN2vju95H-V_0w/s400/3.13+021.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I made a jalapeno, sausage, jack and egg braid (pictured) that was quite the hit. It looks pretty fancy but don't let that fool you, it's easy and quick and very delicious and satisfying. We also had <a href="http://www.epicurious.com/recipes/food/views/Corn-and-Potato-Cakes-12313?mbid=ipapp">corn & potato cakes</a> which Brad made, <a href="http://naughtytastebud.blogspot.com/2009/03/tuscan-almond-biscotti.html">almond biscotti</a> & fresh fruit. And of course no brunch would be complete without mimosas, bellinis & fresh coffee. It was a wonderful way to spend a Saturday morning - with good friends, lingering at the table over good food & conversation.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfqV8XMOqfifycOIxgp0iSQasstRoNGS6mCTvaT-UIroKpDuJYXT4umm50NfB73Uo3mebNi0J3GANZ_HCl7xizXudlX630FOA5CTlBLxuNs-j0kSlktl9PBZYFOfNYyRI0pdjYuVtlp8/s1600/3.13+025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfqV8XMOqfifycOIxgp0iSQasstRoNGS6mCTvaT-UIroKpDuJYXT4umm50NfB73Uo3mebNi0J3GANZ_HCl7xizXudlX630FOA5CTlBLxuNs-j0kSlktl9PBZYFOfNYyRI0pdjYuVtlp8/s400/3.13+025.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><u></u></div><div class="separator" style="clear: both; text-align: left;"><u>Jalapeño, Sausage, Jack, and Egg Breakfast Braid</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://naughtytastebud.blogspot.com/2009/03/pizza-with-roasted-garlic-asparagus.html">pizza dough</a></div><div class="separator" style="clear: both; text-align: left;">1 tablespoon olive oil</div>1/4 cup chopped onion<br />
4 ounces chicken sausage with jalapeño peppers, chopped<br />
3 large eggs, lightly beaten<br />
1/2 cup (2 ounces) shredded Monterey Jack cheese<br />
1/4 cup shredded cheddar cheese<br />
1/4 cup chopped seeded jalapeño peppers<br />
1 large egg white, lightly beaten<br />
<br />
Preheat oven to 425°.<br />
<br />
Roll out pizza dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.<br />
<br />
Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.<br />
<br />
Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.<br />
<br />
Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaupxsyCZcx89jcfd-pJvcWa20ZIXiENNmiTviSzFCsXTUfPuCbj1KMIHL4n5ophtXsMAGdUoygArcGM5kDZG-HpPjb50WxncX7fdKcCLiaVn2S45ZF8AHYdHiVgR8k6lujZuUoKPw30s/s1600/3.13+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaupxsyCZcx89jcfd-pJvcWa20ZIXiENNmiTviSzFCsXTUfPuCbj1KMIHL4n5ophtXsMAGdUoygArcGM5kDZG-HpPjb50WxncX7fdKcCLiaVn2S45ZF8AHYdHiVgR8k6lujZuUoKPw30s/s400/3.13+023.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>recipe adapted from </em><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001949708"><em>cookinglight.com</em></a></div>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com1tag:blogger.com,1999:blog-9010119036940219720.post-1466670880959060052011-03-13T12:08:00.000-04:002011-03-13T12:08:27.999-04:00the ultimate cookie<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-JweUdpxCpcY/TXzrRc33I9I/AAAAAAAADfA/ZvQs0oZb46M/s1600/3.13+044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" q6="true" src="https://lh5.googleusercontent.com/-JweUdpxCpcY/TXzrRc33I9I/AAAAAAAADfA/ZvQs0oZb46M/s400/3.13+044.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
I am pretty sure I have boasted on here before about finding <em>the best</em> cookie recipe, but this one, oh this one is really it! I wanted to make a cookie full of stuff - oats & chocolate & fruit & nuts - and found <a href="http://www.neverhomemaker.com/2010/01/trail-mix-cookies.html">these</a> <a href="http://picky-palate.com/2008/03/11/new-chocolate-chip-cookies-on-block/">two</a> recipes while searching. I decided to morph them into one recipe and the resulting cookie was absolutely phenomenal. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-mqYCoTvfYok/TXzrVJSl_3I/AAAAAAAADfE/XDN-QEhylks/s1600/3.13+050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" q6="true" src="https://lh6.googleusercontent.com/-mqYCoTvfYok/TXzrVJSl_3I/AAAAAAAADfE/XDN-QEhylks/s400/3.13+050.JPG" width="400" /></a></div><br />
The best part about these cookies is that they don't contain butter, rather coconut oil and you would never know the difference. Since I've been leaning more and more towards a vegan diet as of late, any alternate to dairy is a welcome addition in my recipes - especially one with so many <a href="http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html">health benefits</a>. Brad declared these his favorite cookie (although he didn't understand 'why i ruined a perfectly delicious cookie by adding fruit'). I think this will be my go to chocolate chip cookie recipe - it is so versatile and it will be fun to experiment with other add ins.<br />
<br />
<u>Trail Mix Cookies</u><br />
<br />
1/2 C Coconut Oil (softened)<br />
3/4 C brown sugar<br />
1 egg<br />
1 tsp vanilla<br />
1 1/8 C whole wheat flour<br />
1/2 ts baking soda<br />
1/2 ts sea salt<br />
1/2 C chocolate chips<br />
1/2 C shredded unsweetened coconut<br />
3/4C oatmeal<br />
1/4/ C dried cranberries<br />
1/2 cup chopped walnuts<br />
1 tbsp flax seeds<br />
<br />
Preheat oven to 350 degrees. Cream oil and sugars. Beat in egg and vanilla until well combined. Slowly add flour, baking soda and sea salt. Mix in chocolate chips, coconut, oatmeal, cranberries, walnuts and flax seeds.<br />
<br />
Scoop onto cookie sheet and bake for 9-11 minutes, until slightly golden around edges. Makes about 3 1/2 dozen cookies.sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com1tag:blogger.com,1999:blog-9010119036940219720.post-47606319734452822622011-03-04T22:45:00.001-05:002011-03-04T22:49:32.073-05:00mmm mmm good!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3K0C1YCVrfYauDL9HsBtapnsXWNjubMPFG5k9tBXOmQ-D3QWYQWRGuortkQ7rvsJnhMIexSgKRcFG9yqYbiueKwYyFPIaGrAwzXt8SxnkAUDcWQqvtHWgbPe0S9eZOsWgVGa_2al95j4/s1600/IMG00078-20110216-1553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3K0C1YCVrfYauDL9HsBtapnsXWNjubMPFG5k9tBXOmQ-D3QWYQWRGuortkQ7rvsJnhMIexSgKRcFG9yqYbiueKwYyFPIaGrAwzXt8SxnkAUDcWQqvtHWgbPe0S9eZOsWgVGa_2al95j4/s400/IMG00078-20110216-1553.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My new favorite addition to any dish is the sweet potato. I used to hate sweet potatoes. Growing up my only exposure to them was Thanksgiving where they were smothered with marshmallows and I wanted nothing to do with them. Now I pretty much love them in anything...especially in Brad's infamous Indian-ish vegetable coconut milk concoction. YUM. Anyway, I digress. Brad made this chunky vegetarian chili a few weeks back and I didn't get too excited about it because I have made many a veggie chili recipes before and they weren't much to rave about. But this one was different. Very different - so much so that when I took leftovers to work the next day, a coworker who was walking behind me as I was carrying my bowl back to my desk exclaimed "what is that Sarah?! It smells amazing!". Super delicious and flavorful and the perfect comfort dish to indulge in at the end of a long day when it's snowy and cold outside. I'm not quite sure what makes this recipe so much better than any other veggie chili recipe I've tried, but I think it might have something to do with the sweet potato.</div><div class="separator" style="clear: both; text-align: center;"> </div><u>chunky veggie chili with sweet potatoes</u><br />
1 tablespoon olive oil <br />
1½ cups Vidalia onion or other large, sweet yellow onion chopped <br />
3 cloves garlic minced <br />
¾ cup red bell pepper chopped <br />
½ cup green bell pepper(s) chopped <br />
1 cup celery chopped <br />
2 C water or chicken stock<br />
15 ounces black beans canned, rinsed and drained <br />
15 ounces great northern beans canned, rinsed and drained <br />
1½ tablespoons chili powder <br />
1 teaspoon ground cumin <br />
1 teaspoon dried oregano <br />
1 Unit bay leaf <br />
½ teaspoon salt <br />
½ teaspoon black pepper <br />
1 cup zucchini chopped chunky <br />
1 sweet potato, chopped<br />
<br />
Heat the oil in a Dutch oven or large sauté pan over medium heat.<br />
<br />
Add onion, garlic, bell peppers, and celery.<br />
Sauté 5 minutes or until tender and transfer to slow cooker.<br />
Add remaining ingredients and cook on Low 6-8 hours or High 5-7 hours.<br />
Serve over white or brown rice<br />
<br />
<em>recipe adapted from <a href="http://crock-pot.com/">crock-pot.com</a></em>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com2tag:blogger.com,1999:blog-9010119036940219720.post-72158111212046916832011-02-27T21:20:00.001-05:002011-02-27T21:20:53.951-05:00carrot oatmeal cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-Bh-gGpkYw6Y/TWsFgGw_q1I/AAAAAAAADa8/mahuI-YCt3A/s1600/IMG_7231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" l6="true" src="https://lh3.googleusercontent.com/-Bh-gGpkYw6Y/TWsFgGw_q1I/AAAAAAAADa8/mahuI-YCt3A/s400/IMG_7231.JPG" width="400" /></a></div><br />
Here is a delicious cookie you don't have to feel guilty about eating. Almost muffin like in texture it is so moist and full of flavor. I found the recipe on <a href="http://www.101cookbooks.com/archives/carrot-oatmeal-cookies-recipe.html">101 cookbooks</a> where she describes it as a cross between a macaroon & carrot cake, which is completely accurate. This is my first experience with coconut oil (I believe it's used in place of oil or butter) and it gives such a nice flavor to the cookie. I also love that it's sweetened with syrup instead of sugar. Such a delicious little treat!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-pVRjA1XjvL8/TWsFeoSBJlI/AAAAAAAADa0/c-YOLovzJ9U/s1600/IMG_7218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" l6="true" src="https://lh3.googleusercontent.com/-pVRjA1XjvL8/TWsFeoSBJlI/AAAAAAAADa0/c-YOLovzJ9U/s400/IMG_7218.JPG" width="400" /></a></div><br />
<u><em></em></u><br />
<u>carrot oatmeal cookies</u><br />
1 cup whole wheat pastry flour<br />
1 teaspoon baking powder<br />
scant 1/2 teaspoon fine grain sea salt<br />
1 cup rolled oats<br />
2/3 cup slivered almonds<br />
1 cup shredded carrots<br />
1/2 cup real maple syrup, room temperature<br />
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted<br />
1 teaspoon grated fresh ginger<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-DkJcqlq4B3U/TWsFffC-9QI/AAAAAAAADa4/pUciS3PUG8g/s1600/IMG_7227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" l6="true" src="https://lh3.googleusercontent.com/-DkJcqlq4B3U/TWsFffC-9QI/AAAAAAAADa4/pUciS3PUG8g/s400/IMG_7227.JPG" width="300" /></a></div><br />
Preheat oven to 375F degrees and line two baking sheets with parchment paper. <br />
<br />
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.<br />
<br />
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.<br />
<br />
Makes about 2 1/2 dozen cookies.<br />
<br />
<em>recipe adapted from </em><a href="http://101cookbooks.com/"><em>101cookbooks.com</em></a>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com3tag:blogger.com,1999:blog-9010119036940219720.post-68959055080778472702011-02-19T07:06:00.018-05:002011-02-20T13:42:26.183-05:00spicy chickpea soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZ7CeZ0sxKBuRTsbWZ_Dd3KK5t8OtLwNleMWTOxz9QXCuPsBM11hwBpoX2dlAENwbRz9umaU1gJkAy1VmOhRybJ-mKjcZWEeCIZ1ymeJaIQ9sHWNV9ti6HKXYgAtkAFL4fyeE63SW_sM/s1600/2.17+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZ7CeZ0sxKBuRTsbWZ_Dd3KK5t8OtLwNleMWTOxz9QXCuPsBM11hwBpoX2dlAENwbRz9umaU1gJkAy1VmOhRybJ-mKjcZWEeCIZ1ymeJaIQ9sHWNV9ti6HKXYgAtkAFL4fyeE63SW_sM/s400/2.17+002.JPG" width="391" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Brad surprised me with a night out to celebrate Valentine's Day. I had no idea what we were doing and the only clues he gave me were to wear comfortable shoes and that we would get to enjoy the bottle of <a href="http://www.klinkerbrickwinery.com/old_ghost_old_vine_zinfandel.htm">Old Ghost</a> we had been saving from our trip to Lodi, CA last Valentine's Day. The night definitely did not disappoint and we had an absolute blast at a supper club cooking class at <a href="http://gatheringskitchen.com/">Gatherings Kitchen</a>, a local catering company. Every Friday night they host a supper club cooking class for 16 people. The menu changes monthly and the 2 chefs, Doug & Ruth are so incredibly personable it makes me want to hang out there every weekend. We all got to help prepare a 6 course meal while chatting and cooking and enjoying some wine, oh and learning some cooking techniques! The menu consisted of the following:<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="text-align: center;"><u>Appetizers</u></div><div style="text-align: center;">Herb Blini with Smoked Salmon & Creme Fraiche</div><div style="text-align: center;">Bacon Wrapped Scallops with Teriyaki Glaze</div><div style="text-align: center;"><u>Soup</u></div><div style="text-align: center;">Spicy Chickpea Soup</div><div style="text-align: center;">Crispy Pita Chips</div><div style="text-align: center;"><u>Salad</u></div><div style="text-align: center;">Hearts & Flower Salad with a Sherry Vinaigrette</div><div style="text-align: center;"><u>Main</u></div><div style="text-align: center;">Filet Mignon Oscar with Bearnaise Sauce</div><div style="text-align: center;"><u>Side</u></div><div style="text-align: center;">Beet Gnocchi</div><div style="text-align: center;"><u>Dessert</u></div><div style="text-align: center;">Almond Cakes with Chocolate Passion-fruite Sauce</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" h5="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_R6rYgKfm7Kpu6CINGrg86Kir5yinCggBUgxiPtdWNlvbGscEeaSnryPI46M2cSxtV3WAfqtzZiCjc0EE2zIc2iZotQlPFThg5z2j3xfyIT9N5qxjfaJNc3Iu1uTi4fyWXY0Xyy-_hM/s200/2.12+031.JPG" width="150" /><img border="0" h5="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiemH9qzbUFb9ZYZi74TkFJSISeelFO8nEO3uTSI2oJUqpsHhgPRYT5aGleD5XJKdLinatIvwr_ZhcHtWZRgGmS8RF6AvDYCxGRvcsB3jatdJTOv58KMcFqCixdQbRYTTRouCAKRhSuaDI/s200/2.12+044.JPG" width="150" /><img border="0" h5="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqES41fPFGnStA5c-qLEZWjh57Zq9yAWoMNmnZE1cFByvivjqRAUj8L9tAOJNRpot4aJXFbsz9OT2Qy2sJnY-IyfjkNuol9EiTvU6ufPkFF5I-bH83NCkFhj-QbQVsgJG1Fyj-3R_Hj8/s200/2.12+052.JPG" width="150" /></div> <em><span style="font-size: x-small;">cleaning & trimming the tenderloin making the beet gnocchi making the bernaisse sauce</span></em><br />
<br />
Everything was absolutely scrumptious, but the spicy chickpea soup stood out above the rest! Brad and I couldn't stop talking about the soup all weekend, so by Monday we decided it had been long enough and we needed to enjoy this soup again. It is so quick & easy to throw together and so incredibly tasty. Do yourself a favor and double, or better yet, triple the recipe so you can enjoy it for a few days. SO GOOD!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwr4UcLvLpVUlDnCVrBypIM8dP9q3N3OmB94BEXsU_LjXhUs_4baO-UogdDjT0WDqyZ088BmIIhjYNRu3rzvEY2iXUe1GvWrmtREx75Bu-X7PodRwqg7lRjST2L2mRPV_QUMARRIh6TI0/s1600/2.12+038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwr4UcLvLpVUlDnCVrBypIM8dP9q3N3OmB94BEXsU_LjXhUs_4baO-UogdDjT0WDqyZ088BmIIhjYNRu3rzvEY2iXUe1GvWrmtREx75Bu-X7PodRwqg7lRjST2L2mRPV_QUMARRIh6TI0/s400/2.12+038.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><em><span style="font-size: x-small;">their beautiful dining room</span></em></div><br />
<u>spicy chickpea soup</u><br />
<br />
(2) 19-ounce cans chickpeas, drained<br />
(1) 13.5 ounce can light coconut milk<br />
1/2 C crush or chopped tomatoes<br />
1/4 C apple juice<br />
1/4 cilantro leaves<br />
1/2 tsp garam masala (recipe below)<br />
1/2 tsp ground ginger (we used fresh)<br />
1 C chicken stock<br />
salt & freshly ground pepper<br />
1/4 C plain yogurt<br />
2 scallions, green parts only, thinly sliced<br />
<br />
In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala and ground ginger and puree the mixture until smooth.<br />
<br />
Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to a simmer over moderately high heat. Season to taste with salt & black pepper.<br />
<br />
Ladle the soup into bowls, top with yogurt and scallion greens and serve.<br />
<br />
<em>Recipe courtesy of </em><a href="http://gatheringskitchen.com/"><em>Gathering's Kitchen</em></a><br />
<br />
<u>Garam Masala</u><br />
<br />
1 tablespoon dried miniature rosebuds (or black cardamom pods - optional)<br />
A 1-inch piece cinnamon stick, broken into pieces<br />
2 bay leaves<br />
1/4 cup cumin seeds<br />
1/3 cup coriander seeds<br />
1 tablespoon green cardamom pods<br />
1 tablespoon whole black peppercorns<br />
2 teaspoons whole cloves<br />
1 dried red chile<br />
1/4 teaspoon freshly grated nutmeg<br />
1/8 teaspoon ground mace<br />
<br />
If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2 1/2 to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.<br />
<br />
<em>recipe courtesy of <a href="http://www.epicurious.com/recipes/food/views/Garam-Masala-240907">epicurious.com</a></em>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com0tag:blogger.com,1999:blog-9010119036940219720.post-69088724474744733482011-02-15T23:35:00.000-05:002011-02-15T23:35:05.208-05:00our garden plan<div class="separator" style="clear: both; text-align: center;">see the little green specs?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70LITWR3KIwKZ60koeGdjrBaAP5Nomxgib-1D4g1W6GMSNlSwvksSk4rvCHQXenlkqeapLpHHLNDy3tem8mVdEOrHLy8ZQhxqhRbt1Y6sCEhH27oT14U-CArpPDKa-JAsds9mJzLA53A/s1600/2.15+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70LITWR3KIwKZ60koeGdjrBaAP5Nomxgib-1D4g1W6GMSNlSwvksSk4rvCHQXenlkqeapLpHHLNDy3tem8mVdEOrHLy8ZQhxqhRbt1Y6sCEhH27oT14U-CArpPDKa-JAsds9mJzLA53A/s400/2.15+014.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">Our brussel sprouts, leeks, broccoli & cauliflower are sprouting! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2L3s7O1R0JLx0yS15MOYt4_gPckVmu2ONdY-fIQ8PK4H6M-B6RNcTXoxPeCLmGOg3lbVlgxLe6TYEIH-DbCm8WBMWe1pmmQdbmXYM1hgECvAnf6So8SBtSvYGC3bGzIcZBA3oyH-KWw/s1600/2.15+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2L3s7O1R0JLx0yS15MOYt4_gPckVmu2ONdY-fIQ8PK4H6M-B6RNcTXoxPeCLmGOg3lbVlgxLe6TYEIH-DbCm8WBMWe1pmmQdbmXYM1hgECvAnf6So8SBtSvYGC3bGzIcZBA3oyH-KWw/s400/2.15+006.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbWlecKs94CdHH1EcFaSldTL5KirhXsb4T9QWAMiazS015AzWmriUsVX8AVoVL9blcT51pM5wYXkNypiWK3AD83C3yDWZzIRM5mpvHULceI3bUQD83LNVypvvogHCvVkpqcadJ8RTauY/s1600/2.15+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbWlecKs94CdHH1EcFaSldTL5KirhXsb4T9QWAMiazS015AzWmriUsVX8AVoVL9blcT51pM5wYXkNypiWK3AD83C3yDWZzIRM5mpvHULceI3bUQD83LNVypvvogHCvVkpqcadJ8RTauY/s400/2.15+009.JPG" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2011 Garden Plan</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1A4tXjen2liHD-18NSI6Wb0c_yZW3AkPXkEJW2_wKhsVx4LvfR2HzL-ypCisztrMw6lOU4DpBYWQGSf8G3re56lVUFVEOW29dxb9TT95-fxvR8u2oMt3nuIw6BYSp46QFhk64WdmhwaY/s1600/2.15+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1A4tXjen2liHD-18NSI6Wb0c_yZW3AkPXkEJW2_wKhsVx4LvfR2HzL-ypCisztrMw6lOU4DpBYWQGSf8G3re56lVUFVEOW29dxb9TT95-fxvR8u2oMt3nuIw6BYSp46QFhk64WdmhwaY/s640/2.15+015.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com2tag:blogger.com,1999:blog-9010119036940219720.post-48452591664750234962011-02-13T13:25:00.002-05:002011-02-14T17:41:17.162-05:00be mine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCScvoeXUAyNu53eP9_mvd4-0b2MIUz5M7q8jKkkXF8nZE7Y4xS7pxcdnSj6onrLrzu4duKyq1JzMkgmWJp4cJmoHDZTmJmEDBkA1orttk89Tn8oNXsvGLMaVsrXkCQfzvHoRgwhBYghg/s1600/2.13+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCScvoeXUAyNu53eP9_mvd4-0b2MIUz5M7q8jKkkXF8nZE7Y4xS7pxcdnSj6onrLrzu4duKyq1JzMkgmWJp4cJmoHDZTmJmEDBkA1orttk89Tn8oNXsvGLMaVsrXkCQfzvHoRgwhBYghg/s400/2.13+003.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We've FINALLY resurrected our long neglected supper club and are kicking off this month's <a href="http://sundaybites.blogspot.com/">Sunday Bites</a> tonight with a curry theme. Oh how we've been looking forward to it too! Brad and I pretty much decided that we would be happy on a strict diet of only Indian food, or anything with curry. Brad made a delicious dish of stir fried veggies in coconut milk & curry paste, a few weeks back and has humored me more than once since then and made it multiple times at my request since it's pretty much my favorite dish (I will post that recipe soon!). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbhoyjjsJxRLEL0Ngu4Ij0sPZ0BaZtAE8_fyxlYXyfBg2_kTEXStwdszmFOYmmOQcIcMjmq2wrff9JFKIOL76NqnuuQyHGlHEedBk7_zbY7SIpbIunjWVsSf9Hf1RP7UYS24uYopwTQ8/s1600/2.13+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbhoyjjsJxRLEL0Ngu4Ij0sPZ0BaZtAE8_fyxlYXyfBg2_kTEXStwdszmFOYmmOQcIcMjmq2wrff9JFKIOL76NqnuuQyHGlHEedBk7_zbY7SIpbIunjWVsSf9Hf1RP7UYS24uYopwTQ8/s400/2.13+004.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Our contribution to tonight's feast will be<a href="http://naughtytastebud.blogspot.com/2010/11/curry-turkey-burgers.html"> these</a> delicious curried burgers that we've been looking for an excuse to make again, as well as the pictured Thai Curry Chocolate Truffles! I have posted the entire recipe which included making your own curry paste. Unfortunately we ran out of time and had to cheat and use our store bought paste, but I am looking forward to making our own curry paste in the future. Besides being a complete mess to form into truffles, these are relatively easy to make, just time intensive, but completely worth it! Delic! Now that I know how easy they are to make I'm looking forward to trying other kinds!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BeYgkdv2XgPxPNOnHwHNhHEI_tfOAT6idQojSl-ZVhWC4Ql628ShYqZHYIwWCGFxkb2magMEe_VwfJm0Ie5e05iw2d__Q3pT1m9nMF7mFxEYuiUAcm8hGEPXZfC9xpw_N_I4XF0rhxc/s1600/2.13+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BeYgkdv2XgPxPNOnHwHNhHEI_tfOAT6idQojSl-ZVhWC4Ql628ShYqZHYIwWCGFxkb2magMEe_VwfJm0Ie5e05iw2d__Q3pT1m9nMF7mFxEYuiUAcm8hGEPXZfC9xpw_N_I4XF0rhxc/s320/2.13+009.JPG" width="320" /></a></div><br />
For ganache:<br />
<br />
1 lb. of semi-sweet chocolate, chopped<br />
1 tsp. Thai Curry Paste (see recipe below), or to taste<br />
1 1/2 cups heavy cream<br />
Cocoa powder for dusting (optional)<br />
<br />
Place the chopped chocolate in a food processor and pulse until chocolate is pea size. Bring the heavy cream to boiling and mix in the curry paste. Stir in the chocolate until melted. Remove mixture from heat, cover and infuse for up to 3 hours. Strain through a fine sieve (I skipped this step since we used store bought curry paste and it was already smooth) and reheat to boiling.<br />
<br />
Pour the chocolate mixture through the tube of a running food processor and process until mixture is smooth (once again, this step can be skipped if using store bought paste). Transfer into a clean bowl and let it set overnight, covered, in the refrigerator.<br />
<br />
Pipe or spoon truffle shapes onto a parchment lined cookie sheet and freeze overnight. I found covering my hands in cocoa powder then rolling into balls worked best. If the ganache starts to get too melty, just place back in fridge for a few minutes until firm enough to mold. Dust truffles with cocoa powder.<br />
<br />
<u>Thai Curry Paste Recipe</u><br />
<em>Makes 1/2 cup</em><br />
<br />
1 stalk lemongrass, finely sliced (use only the bottom 6” of the stalk) <br />
1 tsp. lime zest<br />
1 or 2 dried Thai bird chiles, seeds removed<br />
1/2 tsp. ground cinnamon<br />
2 cardamom pods, husked<br />
1 1/4 tsp. turmeric<br />
1 tbsp. coriander seeds<br />
1 1/2 tsp. cumin seeds<br />
1 tbsp. ginger root, minced<br />
1 tbsp. coconut milk (optional) <br />
<br />
Toast cumin, coriander, cardamom and cinnamon in a skillet over medium heat for 3 to 4 minutes. Shake the pan often to prevent burning. Remove from heat and cool.<br />
<br />
Use a blender or food processor to blend everything into a smooth paste. Transfer to a small container and keep refrigerated or frozen.<br />
<br />
<em>recipe courtesy of </em><a href="http://www.extremechocolate.com/these-truffles-are-made-with-what.html"><em>extremechocolate.com</em></a>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com3tag:blogger.com,1999:blog-9010119036940219720.post-26388145893921296742011-02-10T22:37:00.001-05:002011-02-10T22:39:51.927-05:00oatmeal muffins with butterscotch chips<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5V_xwaAy3IEhR06OsyeeqCVapuH9oCRsnxqbFjOc45qkgeXk-YZGUvH_C4yQf6h2w4Nn07T4BHlnB0vYu4bI6nVEYaO_S0poaNR3XeeJsrcWgDzWU_JvxPV_p47W6cBXadbvORBT0rC8/s1600/IMG_7034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5V_xwaAy3IEhR06OsyeeqCVapuH9oCRsnxqbFjOc45qkgeXk-YZGUvH_C4yQf6h2w4Nn07T4BHlnB0vYu4bI6nVEYaO_S0poaNR3XeeJsrcWgDzWU_JvxPV_p47W6cBXadbvORBT0rC8/s400/IMG_7034.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I cannot get enough oatmeal lately. I was never really a fan of it growing up. I think I tried it once or twice, but could never get into it. I used to eat the premade packets of the sugary instant oatmeal - the ones where you just add water, but reluctantly gave those up when I gave up processed crap (but they were oh so good). Brad brought up a good point when he pointed out instant oatmeal wasn't any faster to prepare than good old fashioned rolled oats. He began fixing me oatmeal with a sprinkle of brown sugar and mashed bananas and I haven't looked back since.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As a breastfeeding mom, oatmeal has become my best friend. It is said to help increase milk supply so every day I have a bowl for breakfast sprinkled with brown sugar & milled flax (another milk increaser). Lately, Brad has been making fun of me for eating the same thing every morning, so I thought I'd try my oatmeal in a different form. I found this recipe and it promised to be a good old fashioned muffin - not to sweet and could easily be dressed up by adding pecans & bananas or apples & cinnamon. Since I love oatmeal butterscotch cookies, I chose to add butterscotch chips. These muffins were nothing short of delicious and Brad couldn't get enough of them. They are super quick to throw together (I am a fan of any recipe that doesn't require lugging the mixer out) which I appreciate even more now that I have this little one helping me in the kitchen. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXtRaqjkiW9xrWxrz5YTOB4dMPo7eOluSlhAFEm5xwd8O9bGU4n2bUXEItqlxWO6_67tb7V-v2WgeOn0xUHpszc_KQls2djmNnvhOJ0WABBxfOUB0O99yqqez870qFoNEI4khLIdcxajU/s1600/2.7+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXtRaqjkiW9xrWxrz5YTOB4dMPo7eOluSlhAFEm5xwd8O9bGU4n2bUXEItqlxWO6_67tb7V-v2WgeOn0xUHpszc_KQls2djmNnvhOJ0WABBxfOUB0O99yqqez870qFoNEI4khLIdcxajU/s400/2.7+030.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>oatmeal muffins with butterscotch chips</u></div><br />
1 cup milk<br />
1 cup quick cooking oats<br />
1 egg<br />
1/4 cup vegetable oil<br />
1 cup all-purpose flour<br />
1/4 cup brown sugar<br />
2 teaspoons baking powder<br />
1 teaspoon milled flax<br />
1/2 teaspoon salt<br />
1/2 cup butterscotch chips<br />
<br />
Preheat oven to 425 degrees F. Grease muffin cups or line with paper muffin liners. <br />
<br />
In a small bowl, combine milk and oats; let soak for 15 minutes. <br />
<br />
In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Stir in butterscotch chips. Spoon batter into prepared muffin cups until cups are 2/3 full. <br />
<br />
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. <br />
<br />
<div style="text-align: left;"><em>recipe adapted from </em><a href="http://allrecipes.com//Recipe/easy-oatmeal-muffins/Detail.aspx"><em>this</em></a><em> one</em></div>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com1tag:blogger.com,1999:blog-9010119036940219720.post-16215448843013246122011-02-02T22:22:00.002-05:002011-02-03T20:04:04.718-05:00thai chili<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfczsS1KxYIL1S0i9xCFtSMbTrbSqet2zO_kKAt9bYn1xkxF5RcfECwbWEb5OSmlmiG-YAwhyphenhyphenXwJaEl9MSLevGwgfieXUR5FmlxyRMiNoI907zwxZXFGLlp7vL2F2ASHDhCS6-Gdgtstw/s1600/2.2+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfczsS1KxYIL1S0i9xCFtSMbTrbSqet2zO_kKAt9bYn1xkxF5RcfECwbWEb5OSmlmiG-YAwhyphenhyphenXwJaEl9MSLevGwgfieXUR5FmlxyRMiNoI907zwxZXFGLlp7vL2F2ASHDhCS6-Gdgtstw/s400/2.2+006.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Yum yum yum! This is an interesting twist on plain ol' veggie chili. The red curry paste & coconut milk give this dish such a fresh flavor and the bulger is a great substitute for ground meat, satisfying even the biggest carnivore. Perfect comfort food dish you don't have to feel guilty about having seconds of!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>thai chili</u></div>1 1/2 tsp red curry paste <br />
1 tsp ground cumin <br />
4 cups vegetable broth (low sodium) <br />
1/2 cup bulgar wheat<br />
2 cups sweet potato <br />
1 green pepper, chopped<br />
3 cups black beans<br />
1/2 cup organic light coconut milk <br />
2 cups jarred tomato puree/passata<br />
2 scallions, chopped<br />
fresh ground black pepper, to taste<br />
<br />
In a 4 qt pot, add curry paste, cumin and a bit of broth. Mash mixture and stir until paste is no longer in lumps. Add remaining broth, bulgur, potato and bell pepper. Set over high heat and bring mixture to a boil. Cover tightly, reduce heat to medium-low and cook for 10 minutes.<br />
<br />
Add beans, coconut milk and tomato puree to pot and stir. Cook, uncovered, for 7 minutes, until bulgur is tender and chili is thick. Stir in scallions and black pepper and serve.<br />
<br />
<em>Recipe adapted from the January 2011 issue of Clean Eating Magazine</em>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com3tag:blogger.com,1999:blog-9010119036940219720.post-389053410718074032011-01-26T00:11:00.000-05:002011-01-26T00:11:33.027-05:00potato leek lentil stew<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOUyx2by6ZBDyaoFQF3AhWT3l6brP-Q0Azu7wcOz1DGgAnr-vEKeQ-VcfyGrY1pNcDuqZlv3FGe5cS0l1daNB7nZjmT6CtrRj-LCim0ghx8gldL709hXfxgxGkaqtsDaWO0hHDYX7sVY/s1600/1.23+014.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrE-NyCiUTknaNGX9Qw9NhxUhVAcPQHdtvLw7Vp39H_oIYvoxbei95_bpnWWYBy9ozUpVMzPIA4bKQTLnIhHPoLEFgwLGcmRwlp3inssqK8LC7gLOWpZ2KkafQL5o7FtGiLMWjcy9sUL8/s1600/1.23+051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrE-NyCiUTknaNGX9Qw9NhxUhVAcPQHdtvLw7Vp39H_oIYvoxbei95_bpnWWYBy9ozUpVMzPIA4bKQTLnIhHPoLEFgwLGcmRwlp3inssqK8LC7gLOWpZ2KkafQL5o7FtGiLMWjcy9sUL8/s400/1.23+051.JPG" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I cannot remember the last time I wasn't just a little bit cold...(October maybe?)...I awake each morning, run to the warmth of the shower, dress for the day, hop in a cold car, drive to work, sit glued to the space heater underneath my desk at work, hop in a cold car to drive home, wrap myself in blankets on the couch while nursing my sweet baby...sounds like winter in Ohio to me! This stew promises to warm you up even on the coldest of winter days (it was like 0 degrees this past weekend!)...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sX4b_kCnUTl4NXt6LuFPWUx6jfKicmOHtXCc5Z74cHz222lyjopVzzbIyeE9A-2cqNwgbfAfK8WZmhI5IbsKKjNEgd5Dxqh15rPbHgv4fsl-GI-DbTTGdZSvesWXhwlnjF_tCUlSq4c/s1600/1.23+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sX4b_kCnUTl4NXt6LuFPWUx6jfKicmOHtXCc5Z74cHz222lyjopVzzbIyeE9A-2cqNwgbfAfK8WZmhI5IbsKKjNEgd5Dxqh15rPbHgv4fsl-GI-DbTTGdZSvesWXhwlnjF_tCUlSq4c/s400/1.23+018.JPG" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I originally made this recipe back in the fall while visiting my mom - she had bought dried lentils in Amish country and didn't know what to do with them. The original recipe has you puree the soup, but I found I like it much better in stew form - much more of a comfort food this way and absolutely delicious.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><img border="0" height="400" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOUyx2by6ZBDyaoFQF3AhWT3l6brP-Q0Azu7wcOz1DGgAnr-vEKeQ-VcfyGrY1pNcDuqZlv3FGe5cS0l1daNB7nZjmT6CtrRj-LCim0ghx8gldL709hXfxgxGkaqtsDaWO0hHDYX7sVY/s400/1.23+014.JPG" width="300" /></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><u>potato leek lentil stew</u></div>3 bacon slices<br />
2 cups chopped leek<br />
1 cup chopped onion<br />
5 cups water<br />
2 cups chopped peeled baking potato (about 12 ounces)<br />
1 cup dried lentils<br />
3/4 cup chopped carrot<br />
1/2 teaspoon salt<br />
<br />
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add leek and onion to pan; sauté 4 minutes. Add water, potato, lentils, carrot, and salt; bring to a boil. Cover, reduce heat, and simmer 1 hour or until vegetables are tender. Add bacon.<br />
<br />
<em>recipe adapted from </em><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000665473"><em>here</em></a>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com4tag:blogger.com,1999:blog-9010119036940219720.post-42292867905652208282010-11-24T19:27:00.001-05:002010-11-24T19:28:38.195-05:00velvet spice cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj60L8-oKF-VsZUdaD3TEAmy-cr4h8GlJ-RtU94d6Njvr2oZNTr42-hFr7lJzfXnxrwdStnZNzZWUiRazFBwX3QFNVibjSqowYVD6uCXluI8ETJXD0dEjZ8QhYR1CTEMguK4oz-oZipIU/s1600/11.21+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj60L8-oKF-VsZUdaD3TEAmy-cr4h8GlJ-RtU94d6Njvr2oZNTr42-hFr7lJzfXnxrwdStnZNzZWUiRazFBwX3QFNVibjSqowYVD6uCXluI8ETJXD0dEjZ8QhYR1CTEMguK4oz-oZipIU/s400/11.21+020.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My love affair with spice cake started 10 years ago when my sister got married. She married in the fall and besides being one of the most beautiful weddings I've ever been to, they had the most delicious food too. Up until her wedding, every wedding I had been to had just your everyday traditional wedding cake. You know, with the different levels and bride & groom cake topper on the top layer and the main reason I even paid attention to the cake was to get a piece to take home and put under my pillow so I could dream of who I'd marry that night. My sister's cake wasn't like that at all. It was a multi layer spice cake with cream cheese frosting between each layer, beautifully adorned with flowers and berries - like something out of a magazine. I wish I could post a picture, but that was way back before everyone had digital cameras (not to mention I'd have to go digging for a picture)! When my mom asked me to bring dessert to our Thanksgiving feast I decided to forgo the traditional pumpkin pie and opted instead for this spice cake. I found the recipe in the Joy of Cooking cookbook and had to try it since it boasted a "flavor unequaled among spice cakes". Although it doesn't compare to my sister's wedding cake, I think it's a pretty close second. </div><br />
<u>velvet spice cake</u><br />
<em><span style="font-size: x-small;">from joy of cooking</span></em><br />
<br />
2 1/3 C sifted cake flour<br />
1 1/2 ts baking powder<br />
1/2 ts baking soda<br />
1 ts grated or ground nutmeg<br />
1 ts ground cinnamon<br />
1/2 ts ground cloves<br />
1/2 ts salt<br />
3/4 C unsalted butter (1 1/2 sticks)<br />
1 1/4 C sugar<br />
3 large egg yolks<br />
3/4 C plus 2 T yogurt - I used Greek yogurt (or buttermilk)<br />
3-4 large egg whites<br />
1/8 ts cream of tartar<br />
1/4 C sugar<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Grease & flour a bundt pan.<br />
<br />
Whisk together flour, baking powder, baking soda, spices & salt until thoroughly blended. Set aside.<br />
<br />
In a large bowl, beat butter until creamy, about 30 seconds. Gradually add 1 1/4 C sugar and egg yolks one at a time and beat on high until light and fluffy (2-4 minutes). On low speed, add the flour mixture alternating with yogurt. <br />
<br />
In a separate bowl and with clean beaters, beat egg whites & cream of tartar until soft peaks form. Gradually add 1/4C sugar and beat until peaks are stiff, but not dry. <br />
<br />
Use a rubber spatula to fold 1/4 of the egg whites into the egg yolk mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake until toothpick comes out clean, 45-55 minutes. Frost with <a href="http://naughtytastebud.blogspot.com/2010/11/pumpkin-whoopie-cookies.html">cream cheese frosting</a> or serve with pumpkin ice cream!sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com2tag:blogger.com,1999:blog-9010119036940219720.post-84845974440465683812010-11-20T15:40:00.001-05:002010-11-20T15:41:34.319-05:00curry turkey burgers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzKW66sbEznU2tUsJSzDqortN4q7z-UwzNZZpuLlfQ_hPGOgvm1G-rnrEmw_uI5zBMyvdIyZ9ANU50U6m5S5BMsTt0k4gpP6hRmXlsYeBOtPmGhFq9e9GckevA7mPb8JmOiOnbAIAUDQ/s1600/11.18+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzKW66sbEznU2tUsJSzDqortN4q7z-UwzNZZpuLlfQ_hPGOgvm1G-rnrEmw_uI5zBMyvdIyZ9ANU50U6m5S5BMsTt0k4gpP6hRmXlsYeBOtPmGhFq9e9GckevA7mPb8JmOiOnbAIAUDQ/s400/11.18+009.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Brad and I are HUGE curry fans so when I stumbled upon this recipe in an email from Whole Foods, I couldn't wait to try it. The combination of ginger & cilantro & curry is absolutely delicious while the raisins add a slightly sweet note. This recipe made 6 burgers and suggested eating on a bun with lettuce, tomato & red onion (which I'm always a fan of) - absolutely delicious! In fact, we may try these in meatball form for our upcoming Christmas Party...any suggestions for a sauce for them?</div><br />
<u>curry turkey burgers</u><br />
1/3 cup plain Panko breadcrumbs (we used oatmeal)<br />
1/3 cup grated carrot <br />
1/3 cup seedless raisins <br />
1/4 cup cilantro, finely chopped <br />
1 tablespoon mild curry powder<br />
1/2 tablespoon finely chopped ginger <br />
1/2 teaspoon salt <br />
1/4 teaspoon pepper <br />
1 1/2 pounds ground dark meat turkey<br />
<br />
In a medium bowl thoroughly combine breadcrumbs, carrots, raisins, cilantro, curry powder, ginger, salt and pepper. Add turkey and gently bring all ingredients together with your hands, being careful not to overwork the meat. With dampened hands, form turkey mixture into 6 patties of even thickness. Arrange patties on a lined baking sheet, cover loosely with plastic wrap and refrigerate for at least 1 hour. <br />
<br />
<div style="text-align: left;">Light the grill or preheat the broiler. Cook burgers, turning once with a spatula, for 6 minutes per side, or until no longer pink inside. (We cooked on the stove top on our grill pan).<br />
<br />
<em>recipe courtesy of </em><a href="http://www.wholefoodsmarket.com/recipes/1649"><em>whole foods</em></a></div>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com0tag:blogger.com,1999:blog-9010119036940219720.post-78075097840764765552010-11-14T10:46:00.000-05:002010-11-14T10:46:09.762-05:00pumpkin whoopie cookies<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioR3-2cLWq0jaYoCVAl2h232vgMs4GJLY_o6rouobShqpY9a81H-LMDx4cMB01fC3MzjSE_af26e-GacCoKAETPq3WQVAHo6xwUTaXobfWfb5PY83IWyYPxyV67GYXzmSXVBZsbX2Sz0o/s1600/11.13+032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioR3-2cLWq0jaYoCVAl2h232vgMs4GJLY_o6rouobShqpY9a81H-LMDx4cMB01fC3MzjSE_af26e-GacCoKAETPq3WQVAHo6xwUTaXobfWfb5PY83IWyYPxyV67GYXzmSXVBZsbX2Sz0o/s400/11.13+032.jpg" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Every year around this time I can't wait to make a <a href="http://naughtytastebud.blogspot.com/2009/09/taste-of-autumn-pumpkin.html">pumpkin roll</a>, or I should say, I can't wait to <em>eat</em> pumpkin roll. The process of making one is just a little bit labor intensive and time consuming, neither of which jive with having a 6 week old. So when I came across this recipe, I couldn't wait to make these - same great taste of a pumpkin roll, only a fraction of the work and in my opinion, much more fun in cookie sandwich form!</div><div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cQiv2_eUnjH5BbqNemY36ehx5TGbrX9HWSmD3KijgOH-JW_AXAn16rjBDgz_ORdzIcO87_0ua6zG9nojBxEh3wWBM_OkvkZTMuE2FbH0Vh62vUi90Ah6nA8TY4sb45FwNzLmZ_kOdmU/s1600/11.13+038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cQiv2_eUnjH5BbqNemY36ehx5TGbrX9HWSmD3KijgOH-JW_AXAn16rjBDgz_ORdzIcO87_0ua6zG9nojBxEh3wWBM_OkvkZTMuE2FbH0Vh62vUi90Ah6nA8TY4sb45FwNzLmZ_kOdmU/s320/11.13+038.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><u>Cookies </u></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 cups all-purpose flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon baking powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon baking soda</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tablespoons ground cinnamon</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tablespoon ground ginger</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tablespoon ground cloves</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups firmly packed dark-brown sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup vegetable oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 cups pumpkin puree, chilled</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 large eggs</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon pure vanilla extract</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Filling</u></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 cups confectioners' sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup (1 stick) unsalted butter, softened</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">8 ounces cream cheese, softened</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon pure vanilla extract</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1.Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2.In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3.Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4.Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.) </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5.Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">recipe courtesy of <a href="http://www.marthastewart.com/recipe/pumpkin-whoopie-pies?backto=true&backtourl=/photogallery/pumpkin-recipes-1#slide_7">martha stewart</a></div>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com0tag:blogger.com,1999:blog-9010119036940219720.post-30372650260840973142010-11-06T13:45:00.002-04:002010-11-06T13:46:25.150-04:00turkey pumpkin chili + oatmeal cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFhkkEEd3jUlsYl2B0njkSASm_ZpMvIZs29d0284UlX2Us0gSF0aH3y5zBVI-93BBSOHgvxLVdzVKFVtzrZ7VG5OMB3RG8dA4K6S_ZovHcSgZy-0s-Nl-gCg1CGtV7xhFLqm6XCk_vxY/s1600/10.31+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFhkkEEd3jUlsYl2B0njkSASm_ZpMvIZs29d0284UlX2Us0gSF0aH3y5zBVI-93BBSOHgvxLVdzVKFVtzrZ7VG5OMB3RG8dA4K6S_ZovHcSgZy-0s-Nl-gCg1CGtV7xhFLqm6XCk_vxY/s400/10.31+020.jpg" width="400" /></a></div><br />
I think it's official - Indian summer has ended. We had an absolutely beautiful fall with a few 80 degree days sprinkled amongst the 50 or 60 degree sunny days. Almost all the leaves have fallen from the trees and we had our first snowfall yesterday (well I saw a <em>few</em> flakes at least!) October flew by, but I guess having a newborn will make that happen. I swore I wouldn't say it, but I can't believe our Adelaide is over a month old now! We are enjoying getting to know her and this weather begs us to stay indoors and do just that!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQM4laR53R0ZnsI17EW9b0RFj745lkbjKZoZmOOQrWRsEJgCFkeeuD6ZvyuBrFNKDBBkl4Yqg_wSTPoXFVxqRhYjbz8rYPGovFuspjAuc2xZFeAHH7Zb-u2r7GSMFWxoYto07YsQfSRg/s1600/10.31+025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="365" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQM4laR53R0ZnsI17EW9b0RFj745lkbjKZoZmOOQrWRsEJgCFkeeuD6ZvyuBrFNKDBBkl4Yqg_wSTPoXFVxqRhYjbz8rYPGovFuspjAuc2xZFeAHH7Zb-u2r7GSMFWxoYto07YsQfSRg/s400/10.31+025.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Last Saturday we had my favorite kind of day - we stayed home and I cooked & baked while Brad & Adelaide watched college football. I made this delicious chili and one of my favorite recipes from my mom - oatmeal cake. The chili wasn't as interesting as I thought it would be, but tasted delicious nonetheless - the pumpkin adds the slightest sweetness to it, but I think it could be altogether missed if you didn't know any better. I tweaked some of the spice amounts based on the comments and was glad I did - I think I may even add more spice when I make it again. At the last minute I decided to add a pinch of nutmeg which gave it the little hint of something different I was looking for.<br />
<br />
<u>Turkey Pumpkin Chili</u><br />
<br />
2 tablespoons extra-virgin olive oil <br />
1 small yellow onion, chopped <br />
1 green bell pepper, cored, seeded and chopped <br />
2 jalapeños, seeded and finely chopped <br />
2 cloves garlic, finely chopped <br />
1 pound ground white or dark meat turkey <br />
1 (14.5-ounce) can diced tomatoes, with their liquid <br />
1 (15-ounce) can pumpkin purée <br />
1 cup water <br />
2 tablespoon chili powder <br />
1 tablespoon ground cumin <br />
pinch of nutmeg<br />
Salt and pepper to taste <br />
1 (15-ounce) cans black beans, rinsed and drained<br />
<br />
Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, nutmeg, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.<br />
<br />
<em>recipe adapted from </em><a href="http://www.wholefoodsmarket.com/recipes/467"><em>this one</em></a><br />
<br />
<u>mom's oatmeal cake</u><br />
<br />
1 1/4 C boiling water + 1 C oats<br />
1/2 C butter<br />
1 C sugar<br />
1 C brown sugar<br />
2 eggs<br />
1 ts cinnamon<br />
1/2 ts salt<br />
1 ts vanilla<br />
1 1/3 C flour<br />
1 ts baking powder<br />
<br />
Cook oats in water & cool. Cream butter & sugars, add eggs, cinnamon, salt & vanilla. Combine with oats, add flour & baking powder. Pour in prepared 9 x 13 cake pan & bake at 350 degrees for 35 minutes. Sprinkle with powdered sugar.sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com2tag:blogger.com,1999:blog-9010119036940219720.post-15569269688210016822010-10-23T16:05:00.002-04:002010-10-23T16:09:09.027-04:00yum<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMJW2VGk5rhUJKJ8aqB7O2Eu2vG6uXLgGKKow6qHTpWPnoodKa-GVM09wHXYcH2wGdtDQB3HSaE3NjdnYCQlRyXHR5l-vxU7WiCVI9IlEsMlzOARguUU902_7KwdXWmTuOCS2OAC_faI/s1600/10.23+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMJW2VGk5rhUJKJ8aqB7O2Eu2vG6uXLgGKKow6qHTpWPnoodKa-GVM09wHXYcH2wGdtDQB3HSaE3NjdnYCQlRyXHR5l-vxU7WiCVI9IlEsMlzOARguUU902_7KwdXWmTuOCS2OAC_faI/s400/10.23+015.jpg" width="400" /></a></div><br />
About a month and a half ago or so I tasted the most delicious mint chocolate cookie with chocolate chips. I am not a huge mint fan by any means, but this cookie was ooey and gooey and oh so soft and delicious - made me think it had to be store bought because no homemade cookie could be that chewy without having some sort of preservative in it. One of the reps I work with always brings the most delicious homemade desserts for her luncheons and these cookies were nothing short of amazing. That evening I promptly started my search for a recipe and although they weren't an exact match to the cookies she brought, they turned out pretty delicious! The best part - I froze half the dough so I'd be able to enjoy freshly made cookies after the baby arrived with minimal work. I pulled the dough out of the freezer a few days ago and defrosted in the fridge for a few hours and voila, we had delicious cookies in minutes!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMb-yYlwByPCvP0CvshhHtMf6RILHcnGLYMcp7flOwATfuckAtm4KlX6Tn5kOSLpH0ESCAckGU5HtmV8ucSHZg9sOF8mfrEErYZ7SzTLrgMWjn724xKx2GO7y3zRFMIlsC4Rl-7wS0fo/s1600/10.23+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMb-yYlwByPCvP0CvshhHtMf6RILHcnGLYMcp7flOwATfuckAtm4KlX6Tn5kOSLpH0ESCAckGU5HtmV8ucSHZg9sOF8mfrEErYZ7SzTLrgMWjn724xKx2GO7y3zRFMIlsC4Rl-7wS0fo/s400/10.23+020.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<u>Ooey Gooey Mint Chocolate Chunk Cookies</u><br />
4 ounces unsweetened chocolate<br />
1/2 stick butter<br />
3 eggs<br />
1 ts peppermint extract<br />
1 cup sugar<br />
1/2 cup flour<br />
2 tablespoons cocoa powder<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 pound bittersweet chocolate (chunks or chips)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4__Fehwkk4iGOax56zki4U_2q66DvuczQraND4GND_ToYFkZRHJNeOlRFS1ZFIiDlLuqT27gpzAN1fQFu56ZMt9DqMXTy21VGZyxc43yEc_2jY8XPWGV-gggWi3cS5qBYMTfc1Nn2Q8/s1600/10.23+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4__Fehwkk4iGOax56zki4U_2q66DvuczQraND4GND_ToYFkZRHJNeOlRFS1ZFIiDlLuqT27gpzAN1fQFu56ZMt9DqMXTy21VGZyxc43yEc_2jY8XPWGV-gggWi3cS5qBYMTfc1Nn2Q8/s400/10.23+013.jpg" width="400" /></a></div><br />
<div align="left">In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter, stirring occasionally. Remove from the heat and allow to cool slightly.</div><div align="left"><br />
</div><div align="left">In a large bow combine the eggs, vanilla and sugar. Mix just until combined and set aside. In another bowl sift together the flour, cocoa powder, baking powder and salt. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.</div><br />
Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.<br />
<br />
Spoon the dough onto a greased baking sheet lined with parchment (I used a Silpat.) Grease your hands (to prevent the dough from sticking) and shape the dough into balls. Place the balls on the pan, leaving 2 to 3 inches between each. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. <br />
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<em>recipe adapted from <a href="http://www.acozykitchen.com/ooey-gooey-double-chocolate-cookies/">this one</a></em>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com1tag:blogger.com,1999:blog-9010119036940219720.post-50268384227471795842010-10-17T20:11:00.001-04:002010-10-17T20:14:52.396-04:00happy fall!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSCz6wXzM1qxbbkHXqwajKVatxekyIystwPzNou8EWObDhOUf2k2v17W72Ihw6roLoIpC_-PBBTKWM6iTGS4o9unbOtRe4Nox80bk9RYfgix7Xe0iFxdOwP7zj4yw1A0vK9iLaNhhL9sY/s1600/10.17+094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSCz6wXzM1qxbbkHXqwajKVatxekyIystwPzNou8EWObDhOUf2k2v17W72Ihw6roLoIpC_-PBBTKWM6iTGS4o9unbOtRe4Nox80bk9RYfgix7Xe0iFxdOwP7zj4yw1A0vK9iLaNhhL9sY/s400/10.17+094.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It's the most wonderful time of the year - well I think that at the start of every new season, but how I REALLY love fall! Since my last post, we've welcomed our beautiful daughter into the world and that's about all that's occupied our time since her birth 2 1/2 weeks ago! Most of my time is spent nursing Adelaide right now, but I do have high hopes of getting back into the baking/cooking game soon, especially since my supply of frozen baked goods is slowly dwindling! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We made Adelaide's first debut at the farmer's market yesterday morning. We were pleasantly surprised by how much produce was still available and happily stocked up for the week. The beautiful leeks were calling my name and inspired us to make a Potato Leek soup. It was the perfect thing to come home to for dinner after our fall walk in the Metro Parks. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vOXqenNPZSsThL3t08_aZ7YUPU_xAp4v3I06YVWb8m6EDBkhHwO5RJ2F89Td80_lfvK9eIf15FILidkp2wiMCQ8lhm9_5y6q5tHJBqK62w4LcxwjSfc1x0W0MZhX_VQUOBd9aWCfrSQ/s1600/10.17+099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vOXqenNPZSsThL3t08_aZ7YUPU_xAp4v3I06YVWb8m6EDBkhHwO5RJ2F89Td80_lfvK9eIf15FILidkp2wiMCQ8lhm9_5y6q5tHJBqK62w4LcxwjSfc1x0W0MZhX_VQUOBd9aWCfrSQ/s400/10.17+099.jpg" width="400" /></a></div><br />
<u>Potato and Root Vegetable Chowder with Bacon</u><br />
<br />
2 bacon slices, chopped<br />
1 tablespoon olive oil<br />
3 medium leeks, thinly sliced (white and pale green parts only)<br />
1 pound parsnips, peeled, cut into 1/3-inch dice (<em>we used turnips</em>)<br />
3 medium carrots, peeled, cut into 1/3-inch dice<br />
4 garlic cloves, minced<br />
1 1/2 teaspoons dried thyme<br />
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch dice<br />
2 tablespoons all purpose flour<br />
3 cups reduced-fat (2%) milk (<em>we used skim milk</em>)<br />
3 cups (or more) vegetable broth (<em>we used water</em>)<br />
2 tablespoons chopped fresh parsley<br />
<br />
Cook bacon in large pot over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add oil to drippings in same pot; heat over medium heat. Add leeks; saut? until tender but not brown, about 7 minutes. Add parsnips, carrots, garlic, and thyme; saut? 5 minutes. Stir in potatoes, then flour; stir 1 minute to coat. Gradually add milk and 3 cups broth; bring to boil. Reduce heat; simmer uncovered until vegetables are tender and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill bacon. Cool chowder slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, thinning with more broth, if desired.)<br />
<br />
Stir bacon into chowder. Ladle into bowls. Sprinkle with parsley; serve. <br />
<br />
<em>recipe courtesy of </em><a href="http://www.epicurious.com/recipes/food/views/Potato-and-Root-Vegetable-Chowder-with-Bacon-108608?mbid=ipapp"><em>epicurious.com</em></a>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com0tag:blogger.com,1999:blog-9010119036940219720.post-34866280781557177162010-08-21T21:57:00.001-04:002010-08-21T22:05:09.224-04:00new arrival(s)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9nDqkcoa9YugLIK7vR3HN9HlkPZcw6iMlxUr5UlW-viaPopKAqfHLatp-FaHeDn_d09Vhq_XacgD8RKtdfzOVkuJOp905H3PtDQ41S3C4RFFHcloSuIMpmqbFqoAoq1IpeQh2wHuv_Us/s1600/8.11.10+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="385" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9nDqkcoa9YugLIK7vR3HN9HlkPZcw6iMlxUr5UlW-viaPopKAqfHLatp-FaHeDn_d09Vhq_XacgD8RKtdfzOVkuJOp905H3PtDQ41S3C4RFFHcloSuIMpmqbFqoAoq1IpeQh2wHuv_Us/s400/8.11.10+004.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I don't know what is in the water around here, but <em>nearly</em> everyone I know is either expecting or has just had a baby within the past few months. I suppose it's the timing in my life, just as a few years back I seemed to have attended a wedding every other Saturday. Whatever the reason, I can't get enough of all the adorable new additions my friends and family are adding to their families which is making Brad and I all the more excited for our impending arrival (less than 6 weeks now!!!).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcn5aFipGgUbCYgefSaXXschJEEcGub9tEbrd43UZdmrm7vx0zTmNmoRZjtaMbhW9CAkiNV3yqls2SY91Rs8cEnUAfV-r11ztArqtT0lUyO92QYF2JXx4VWQ9WOBzdkctz84WAY5ZDIIc/s1600/8.11.10+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcn5aFipGgUbCYgefSaXXschJEEcGub9tEbrd43UZdmrm7vx0zTmNmoRZjtaMbhW9CAkiNV3yqls2SY91Rs8cEnUAfV-r11ztArqtT0lUyO92QYF2JXx4VWQ9WOBzdkctz84WAY5ZDIIc/s400/8.11.10+005.jpg" width="300" /></a></div><br />
Our foodie friends, Jerel & Nicole of <a href="http://sprinklewithsalt.blogspot.com/">Sprinkle with Salt</a> just welcomed their daughter into the world last Tuesday (on Brad's birthday of all days). Nicole and I struck a deal a while back to bring meals to each other when we met each other's little ones. Since then I have been scouring the internet looking for "meals for new moms". I came across all the traditional soups & casseroles & lasagna suggestions (which are great for their ease of throwing together & freezability) but all of them felt so heavy and fall/winter-like. Since today was a sultry 90 degrees (with humidity through the roof) I wanted to make something light and refreshing and purely summery. I ended up on a <a href="http://www.thekitchn.com/thekitchn/tips-techniques/meals-for-new-moms-make-lunch-100901">few</a> <a href="http://annies-eats.com/2009/05/11/meals-for-new-parents/">sites</a> with great suggestions* and decided upon <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1988532">grilled chicken with cucumber-melon salsa</a>, fruit salad, <a href="http://www.foodandwine.com/recipes/salted-fudge-brownies">salted fudge brownies</a>** & <a href="http://grilled%20chicken%20with%20cucumber-melon%20salsa,%20fruit%20salad,%20salted%20fudge%20brownies%20&%20zucchini%20bread%20for%20the%20new%20parents./">zucchini bread</a> for the new parents.<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim0uANxRCcmUFi8gwhG8sXyOM-6LpsnrlsUJ31OZMQb3RLkURRVJpzB_vTgRZGmahWpv_1aLjXQMJql_r6ZA8vDqyub4FFpUq6tKGLDbMdCAYjc0vJ_10h9NOlrcZCW2qbM2oOiJjbx14/s200/8.11.10+006.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4F1vI_xs_-KywIo1HgYL_WszU6Tp24w3aQ6A_eWIMDbb8nApMxz5PoVSwWHH1vdXA7pG8UoGBlDUd93jyx2u-WyEae_ra2xcAgGKDA3v6uKX2dQ_vUZBBgPnamCYkcoYalk7Nklxrag/s1600/8.11.10+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4F1vI_xs_-KywIo1HgYL_WszU6Tp24w3aQ6A_eWIMDbb8nApMxz5PoVSwWHH1vdXA7pG8UoGBlDUd93jyx2u-WyEae_ra2xcAgGKDA3v6uKX2dQ_vUZBBgPnamCYkcoYalk7Nklxrag/s200/8.11.10+010.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6BA4ROWl2KmytmYaF9q6UvTg_V13RSSOW5db81F0eu-dgund584UJ3HS5yY7q16tYYfXFN1vZdmW7Qp0qIIV4u6kLvue0g6hdY-WghZ9uikCNkbe74VFFtq9MMjV7-iHXXlSXvRH68o/s200/8.11.10+012.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6L6uNE2sZT5W4lqMzGYvYvzQAwQpd_9GQtcJKfLPLd68Y759Jty55JP1wv93sBDVajsecEMCJd6ZxM_tebtYXQXgcNJeYl7SNf8TTJHDDGAGdgcCJyx8PvOVdbPahIS5E5EpnMhcIe7U/s1600/8.11.10+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6L6uNE2sZT5W4lqMzGYvYvzQAwQpd_9GQtcJKfLPLd68Y759Jty55JP1wv93sBDVajsecEMCJd6ZxM_tebtYXQXgcNJeYl7SNf8TTJHDDGAGdgcCJyx8PvOVdbPahIS5E5EpnMhcIe7U/s200/8.11.10+009.jpg" width="200" /></a></div><br />
<em> * As I mentioned I have more than one expecting friend or family member that will be adding to their families over the next few months. I thought I'd compile a list of helpful tips so when I'm in a sleep deprived state in a few months and want to bring my best friend something when she's a new mom (in november), I can have a quick go-to list and don't have to spend time scouring the internet again! Here are a few tips I found: taking snacks that can be eaten one handed & at any time day or night (fresh veggies & hummus, trail mix, granola bars, fruit salad, cheese cubes & crackers), taking more than just dinner, i.e. breakfast or lunch options (muffins/breads/granola for breakfast salad with grilled chicken or sandwich fixings for lunch). Take a whole meal (preferably in disposable containers so they don't have to remember whos tupperware is whos) consisting of an entree, side, dessert & even a beverage. A few nursing mom's specifically mention craving chocolate while nursing (who knew?) so brownies seem to be a popular (& easy) choice. Another neat suggestion is to bring them homemade (or storebought if necessary) frozen cookie dough so they can make a few cookies here and there.</em><br />
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**<em>I will never again waste time searching for a made from scratch brownie recipe. My search ends here. Try them, they're beyond amazing.</em>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com1tag:blogger.com,1999:blog-9010119036940219720.post-78915841419424290422010-07-25T20:56:00.000-04:002010-07-25T20:56:01.698-04:00no lie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJsrqV9uKQF97pBR60ElGQPuUI7vpVj8zum9_2bqper4GB29L8-8K60XTBi0ov3LbGBbHSJdYLaJ2BRuhBxfRVC27rM1SVz_AWyLD9cVxzxglLqh_1o0DpMXvt7uF3K43iDJHtgSqFIk/s1600/7.25+027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJsrqV9uKQF97pBR60ElGQPuUI7vpVj8zum9_2bqper4GB29L8-8K60XTBi0ov3LbGBbHSJdYLaJ2BRuhBxfRVC27rM1SVz_AWyLD9cVxzxglLqh_1o0DpMXvt7uF3K43iDJHtgSqFIk/s400/7.25+027.jpg" width="372" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> I'm not even going to pretend that I'm back at this for good, but I've found myself with a little extra time today and a really good recipe to share (<em>and</em> I actually remembered to capture a few photographs while baking). Scones have been on my "to make" list for years now and I've just never gotten around to trying them. I think I built them up in my head as something hard to make and they would just make a mess and I'd get frustrated and give up. Not sure where I got that idea, but it was quite the opposite. As long as you're willing to deal with a bit of a sticky mess (key plenty of flour and/or cooking spray) these are quite simple to make and tasty too!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="150" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalhjU5dTjKt9pKqVNeiFGbFOWYqr1Lyssls55Kecy3cVDhzSdlFUvN9aN3ZClyfdqm1OJBJwDZzi5YYYSLFOlJQWOI04iNuRdtuUYoFn0BmLOjGSVkAKoTfyi0VeXbgZGSvG5yvwYmZ4/s200/7.25+002.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhET_6MEQkH6ghTMtVOqSEuaoEglijkiWxYQ470rB3XvMW_30hwScuujl11yCkyOWqgMfMXlv-VZ3adPu2cmctCLGyeYr6RquLcceRkdtny65SdrzsMrS4EsxJHY7g5B3YDO8Q8KPSaZkA/s1600/7.25+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhET_6MEQkH6ghTMtVOqSEuaoEglijkiWxYQ470rB3XvMW_30hwScuujl11yCkyOWqgMfMXlv-VZ3adPu2cmctCLGyeYr6RquLcceRkdtny65SdrzsMrS4EsxJHY7g5B3YDO8Q8KPSaZkA/s200/7.25+015.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="150" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTCMwqjfOkJySXLp9uzsIza-J8C2sSYP7830HyPKM-qYpdHVmZpQc-iD2GLMe9RNclacP_kFRxnthpL6E7xAzMDWOq6Je_B5QFX99OoSBKyLHOJpLn2NRJIGnYJsMWBmpQ2DjGJpyUL64/s200/7.25+017.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdDJw4FDYOsgAPgFdYjx92CfgbMY_nP1cGk6PGhVMYUUPwox2w0YEO5uMN8RAxNbSa330YbYAWJJ9zgXJTbKiYKfcAe2VnJ2eE845WRlbE7Qk-5mB2shZzDp1i_wG1fwS-K2p7ilpCEM/s1600/7.25+018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdDJw4FDYOsgAPgFdYjx92CfgbMY_nP1cGk6PGhVMYUUPwox2w0YEO5uMN8RAxNbSa330YbYAWJJ9zgXJTbKiYKfcAe2VnJ2eE845WRlbE7Qk-5mB2shZzDp1i_wG1fwS-K2p7ilpCEM/s200/7.25+018.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We had our first<a href="http://sundaybites.blogspot.com/"> Sunday Bites</a> brunch today and we had quite a feast. We made these scones as well as peach & cherry baked oatmeal. Matt & Erin made an egg, potato & cheese casserole, chicken sausage & fresh cantolope & blueberries (most ingredients courtesy of their CSA). We were short a couple this month as Jerel & Nicole are expecting their daughter in just a few weeks now!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhKyc3_Kv69KNENdgiVC65CmmZGN-vXEB60NJVGnoO5kW0X7Oa89pzdLdt_Do570KHbs74wsI12hYlkI89Wz7H4jE5mJcI5_acqtvzXdfMspGg5kinn_uPIK28HafGKdDVazuPwkwbxw/s1600/7.25+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhKyc3_Kv69KNENdgiVC65CmmZGN-vXEB60NJVGnoO5kW0X7Oa89pzdLdt_Do570KHbs74wsI12hYlkI89Wz7H4jE5mJcI5_acqtvzXdfMspGg5kinn_uPIK28HafGKdDVazuPwkwbxw/s400/7.25+019.jpg" width="400" /></a></div><br />
<u>white chocolate cherry scones</u><br />
<br />
1 1/3 cup unbleached white flour<br />
2/3 cup whole wheat pastry flour<br />
1 tablespoon baking soda<br />
1 teaspoon cream of tartar<br />
1/2 teaspoon salt<br />
3 tablespoons sugar<br />
6 tablespoons unsalted butter, chilled and diced<br />
1 egg<br />
1/2 cup buttermilk<br />
5 ounces white chocolate, chilled and diced<br />
1/2 cup dried cherries, coarsely chopped<br />
Milk or melted butter for glazing<br />
Sugar and ground cinnamon for dusting, optional (I sprinkled with just sugar)<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJlvLfKGYloudppkOLh4wQFD56Jdc5xZoaT0XtZmGAIOXiZqjQbL2-yMEwuROwkJ1OmGY_9VNQsI9aA5T7TFGFUdWh9RDMeH_AAB6vGe9IomM6bXwz3TLWKeUuP9vkF-u3AszPpKnJGo/s1600/7.25+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJlvLfKGYloudppkOLh4wQFD56Jdc5xZoaT0XtZmGAIOXiZqjQbL2-yMEwuROwkJ1OmGY_9VNQsI9aA5T7TFGFUdWh9RDMeH_AAB6vGe9IomM6bXwz3TLWKeUuP9vkF-u3AszPpKnJGo/s400/7.25+024.jpg" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div>Preheat the oven to 425 degrees F. Lightly oil a baking sheet or line it with parchment paper.<br />
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In a food processor or large bowl, pulse or whisk together the flours, baking soda, cream of tarter, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs.<br />
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Beat the egg with the buttermilk, then stir in the chocolate and cherries. Fold the flour into the buttermilk mixture until moistened.<br />
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Turn the dough out onto a lightly floured surface and knead 5 or 6 times. Pat the dough into a 1/2-inch thick round, brush with milk or butter, and cut into 6 or 8 wedges. Sprinkle with cinnamon and sugar if desired.<br />
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Place the scones on the prepared pan and bake for 15 minutes or until a tester comes out clean. Cool on a wire rack and serve warm or at room temperature.<br />
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<em>recipe courtesy of </em><a href="http://www.thedailygreen.com/healthy-eating/recipes/468"><em>thedailygreen.com</em></a>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com3tag:blogger.com,1999:blog-9010119036940219720.post-64648531902633685052010-04-19T21:20:00.000-04:002010-04-19T21:20:25.846-04:00back in action<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYRyyugxxjQoBUKE5cRH9mxBUj7p7g5tvINBl0T1gfOv30Pw7nxg92mVjtb3HWpTA3Q8sffRCDU7jrMKJlWsArqpR1TUK0DewKcMKhIq1aYtj4Y4IBsVHW2BtoElyrN8qz-E0jFeLTPk/s1600/1.31+040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYRyyugxxjQoBUKE5cRH9mxBUj7p7g5tvINBl0T1gfOv30Pw7nxg92mVjtb3HWpTA3Q8sffRCDU7jrMKJlWsArqpR1TUK0DewKcMKhIq1aYtj4Y4IBsVHW2BtoElyrN8qz-E0jFeLTPk/s320/1.31+040.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ever since the first of the year, we've been stuck in a food rut. All of a sudden it seemed as though we had somehow forgotten how to throw together a meal. This feeling coinciding with my pregnancy equaled many repeat meals and many unusual meals (I spent 2 weeks eating cheerios for dinner). I'm finally feeling better about my relationship with food and I'm looking forward to getting back in the saddle again. Until I find a new meal to try and "wow" you with, I will leave you with these delicious Ginger Chocolate Chip Bars. I made these back in January for our first <a href="http://www.sundaybites.blogspot.com/">Supper Club</a> meeting. They were a delicious treat and did double duty for me by helping to settle my queasy stomach! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwfvGeD5Rl_UeL7lLwtQTA_Evcuxwh8FUzU8hKjhacUmP6dE0YJ-5UhhMOqr90MRAB4fAU36_xh2nakaD3ZJADuZruqlKCjAx2amt02J2C0u-svtjkuE2MxbGwvNuwRFAHj-n5fNaOaA/s1600/1.31+050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwfvGeD5Rl_UeL7lLwtQTA_Evcuxwh8FUzU8hKjhacUmP6dE0YJ-5UhhMOqr90MRAB4fAU36_xh2nakaD3ZJADuZruqlKCjAx2amt02J2C0u-svtjkuE2MxbGwvNuwRFAHj-n5fNaOaA/s320/1.31+050.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u>Ginger Chocolate Chip Bars</u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan</div><br />
2 1/4 cups all-purpose flour<br />
2 teaspoons ground ginger<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon ground cloves<br />
1 teaspoon baking soda<br />
1/2 teaspoon kosher salt<br />
1 1/4 cups light brown sugar<br />
1 1/4 cups granulated sugar<br />
4 large eggs<br />
1 teaspoon pure vanilla extract<br />
12 ounces semisweet chocolate chips <br />
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Heat oven to 350° F. Butter a 9-by-13-inch baking pan* and line it with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. <br />
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With an electric mixer, beat the butter and sugars until fluffy. Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Mix in the chocolate chips. <br />
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Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pan, then cut into 32 bars (8 rows by 4 rows). <br />
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<em>*I halved the recipe and used a 8x8 pan.</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOITT2BItLJivF92nsf7gpzITAkxPlaiFsqFQxHIsNzwJaZm8ph7N6LxFfD2v5eAB0eZTU0FvAl5AMHwgQHxNbNocARciHRDq_bNqIO9jQa6XQob23g9hhe6VwP79nGTdigQ-XhG4XXpE/s1600/1.31+048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOITT2BItLJivF92nsf7gpzITAkxPlaiFsqFQxHIsNzwJaZm8ph7N6LxFfD2v5eAB0eZTU0FvAl5AMHwgQHxNbNocARciHRDq_bNqIO9jQa6XQob23g9hhe6VwP79nGTdigQ-XhG4XXpE/s320/1.31+048.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>original recipe found </em><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1859012&adsqs=raid:1834086"><em>here</em></a></div>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com1tag:blogger.com,1999:blog-9010119036940219720.post-3831233020930571882010-03-25T22:06:00.000-04:002010-03-25T22:06:36.735-04:00excusesMy brother-in-law, Andrew, jokingly suggested I post this picture:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gnSo01OcqeP-UEabDfut_Oy7dk1YyEZ4v9WNgbB80coDvjisHo5op-BCvlQ2dgYx8aTNIOYAteYxOkU3Z13I3an9IXK2gGwiXLB3RZc9ImG7tELeeWe7kBUIXaTGmr7HrWhwNI59tbc/s1600/orange.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gnSo01OcqeP-UEabDfut_Oy7dk1YyEZ4v9WNgbB80coDvjisHo5op-BCvlQ2dgYx8aTNIOYAteYxOkU3Z13I3an9IXK2gGwiXLB3RZc9ImG7tELeeWe7kBUIXaTGmr7HrWhwNI59tbc/s400/orange.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">to explain my absence in posting the past month or so as well as to announce our big news. We are over the moon with excitement and anticipation for our little one (due October 1st). I promise I will be back shortly with more recipes (as soon as I can stomach the smells again! :) )</div>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com11tag:blogger.com,1999:blog-9010119036940219720.post-45016047396609711352010-03-20T14:25:00.002-04:002010-03-20T14:34:37.984-04:00long overdue<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCWulqsa9icOcy6SEWmBQ3o9pRzIDZ6kBMOJHjA78Rtmi9DMcuTZ78vhXPQFFCHgwjShp5JuBnY3xqJJEFdlnoGOrJKz7Nl8mXmpnfi6D-7162Hp5zA5MSmuIzpf_-38KA4iQ7jCkfdQ/s1600-h/3.20.10+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCWulqsa9icOcy6SEWmBQ3o9pRzIDZ6kBMOJHjA78Rtmi9DMcuTZ78vhXPQFFCHgwjShp5JuBnY3xqJJEFdlnoGOrJKz7Nl8mXmpnfi6D-7162Hp5zA5MSmuIzpf_-38KA4iQ7jCkfdQ/s400/3.20.10+006.jpg" vt="true" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Hello readers! Happy Spring! This post is long overdue and I apologize for my lack of posting this past month. The weather has finally broken here and we've had a few nice 60 or 70 degree days (I'm not that naive though, I'm sure we'll have one last snowfall just to bring us back to reality, that yes, we live in Cleveland). With today being the first day of Spring, we were anxious to get our hands back in the dirt and get our garden going. We packed up the car with all our gear and drove the short distance to our community garden plots, anxiously wondering if our garlic had survived the winter. You can imagine then, that we were pleasantly surprised to see that our garlic had indeed survived and had 6" green sprouts. I couldn't resist digging one up to see how big the bulb was and it was about the size of a quarter. We can't wait to harvest it, but will have to until July or so.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcD-Q83UEk3kGtv_vofs6aeMiHs6mT33nmP-HHKUDsfjw2CDz9Edq8ktnetw9deSs7hOKputxzdHcBRK4PWKkZMhLufpDhwIC3XUgssgfeeQDJ9MdRZN8wAxajf94AuRfmpy_TbAPYbk/s1600-h/3.20.10+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcD-Q83UEk3kGtv_vofs6aeMiHs6mT33nmP-HHKUDsfjw2CDz9Edq8ktnetw9deSs7hOKputxzdHcBRK4PWKkZMhLufpDhwIC3XUgssgfeeQDJ9MdRZN8wAxajf94AuRfmpy_TbAPYbk/s400/3.20.10+008.jpg" vt="true" width="300" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">We planted the cool weather crops this morning: buttercrisp lettuce, snow peas, brussel sprouts, brocolli, scallions, cauliflower and spinach. We plan to go back in a few weeks and plant more broccoli, lettuce and spinach so we can have a continuous yield. This year we are doing 3 -10'x10' plots instead of 2. With one already filled, we are planning to do a "3 sisters" plot (corn, beans & squash) and then fill the last one with peppers, tomatoes, eggplants, soybeans, zucchini, cucumbers and whatever else we can get our hands on!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BLlSiI9mTzkfei4xhWPsn09ZO-5A6ohH2Yv5otSk0G2NyjodVnF17KUnZfE6J1TBbieXXuWbiOn1Sdy6qrbashKmDvtcH0uS-FWKCVSRI63LyqSEYKBvx1JdtbCH9FhhwodJ5Rf5leY/s1600-h/3.20.10+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BLlSiI9mTzkfei4xhWPsn09ZO-5A6ohH2Yv5otSk0G2NyjodVnF17KUnZfE6J1TBbieXXuWbiOn1Sdy6qrbashKmDvtcH0uS-FWKCVSRI63LyqSEYKBvx1JdtbCH9FhhwodJ5Rf5leY/s400/3.20.10+016.jpg" vt="true" width="400" /></a></div>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com4tag:blogger.com,1999:blog-9010119036940219720.post-81574915814880620152010-02-17T19:53:00.001-05:002010-02-17T19:54:43.594-05:00for the birthday girl<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0PTzihVnHsmsQeg-qS59yC8D6kAj8N0Vy_ciUArauuXzgAxT2p0OSXrXgVWPpfMoFRZ2GaKipQiyUVvnttmawTNAGc2ZADo-odyH-U4VuzAblEd0zxUXvDt9ygMrEE8cLMa4OAA6W3U/s1600-h/2.17+029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0PTzihVnHsmsQeg-qS59yC8D6kAj8N0Vy_ciUArauuXzgAxT2p0OSXrXgVWPpfMoFRZ2GaKipQiyUVvnttmawTNAGc2ZADo-odyH-U4VuzAblEd0zxUXvDt9ygMrEE8cLMa4OAA6W3U/s400/2.17+029.jpg" width="400" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My best friend's birthday was a few weeks back and she made a request for a cassata cake for the occasion. I quickly agreed to make one as cassata is one of my favorite cakes and I was excited to try it. Little did I know how hard a time I would have finding the "right" recipe. Apparently in Cleveland cassata cake is different than traditional "cassata ricotta cake". In Cleveland we forgo the ricotta for custard. Luckily I was able to find a correct recipe for this type <a href="http://www.sweetamandine.com/2009/04/to-pistol-packin-patriot-on-his-26th.html#comment-form">here</a>.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU6wGpqx7ZHBK3JkOnpPiT7sYghFT7Txe4UQfTQI71Ddg2YTE6x-2VBO7YrCsnu1Xlk87vuzsBzrdGksbno8xvKITvTlsOg-XZtspZo1fxybOxjPQLMTmZ27ph64yD6wN5PwuSdEECb5c/s1600-h/2.17+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU6wGpqx7ZHBK3JkOnpPiT7sYghFT7Txe4UQfTQI71Ddg2YTE6x-2VBO7YrCsnu1Xlk87vuzsBzrdGksbno8xvKITvTlsOg-XZtspZo1fxybOxjPQLMTmZ27ph64yD6wN5PwuSdEECb5c/s320/2.17+024.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The whole cake isn't by any means hard to make, just time consuming. The creator of the recipe recommends making the cake & custard ahead of time so you can just assemble the day of, I ran out of time and wasn't able to refrigerate for as long as she recommended, but the cake turned out scrumptious nonetheless. Everyone loved it and I heard it declared "best cake ever". Warning: It is <em>incredibly</em> rich!</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjOQvdwBHMQCpReJIfwj3ApLKL3O44LEVsUVrIT3EM22-qDRxvEx5WQ2jsNZM6VWhanWlY0w2-r4A0NxKvn4ALARJskMxML3f0NywNXBpn9YufC8nDkGxrJNNRW8mvr0eakHAEV8tRtI/s1600-h/2.17+025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjOQvdwBHMQCpReJIfwj3ApLKL3O44LEVsUVrIT3EM22-qDRxvEx5WQ2jsNZM6VWhanWlY0w2-r4A0NxKvn4ALARJskMxML3f0NywNXBpn9YufC8nDkGxrJNNRW8mvr0eakHAEV8tRtI/s320/2.17+025.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6_vwvIWVpkdkTnHbwOrvGWHu-DuywGwRm71xIPaWXSoDdXSGRaqm1vsOeo65Ou2uq2I7d2MMQPe9qpu2A0BnMC-nsCaixIYvpmMZg0U7q4-004fUeluN4LYrLP7aMiaKAgYBDGjVOCw/s1600-h/2.17+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6_vwvIWVpkdkTnHbwOrvGWHu-DuywGwRm71xIPaWXSoDdXSGRaqm1vsOeo65Ou2uq2I7d2MMQPe9qpu2A0BnMC-nsCaixIYvpmMZg0U7q4-004fUeluN4LYrLP7aMiaKAgYBDGjVOCw/s320/2.17+028.jpg" /></a></div>sarahhttp://www.blogger.com/profile/08586505662480706431noreply@blogger.com6