tag:blogger.com,1999:blog-14075673980735701432024-03-13T00:40:58.723-04:00Creative Cook & SonCooking Blog with recipes that I love.bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.comBlogger479125tag:blogger.com,1999:blog-1407567398073570143.post-1424534846123632982019-12-01T11:01:00.000-05:002019-12-18T05:45:43.627-05:00Instant Pot New York Cheesecake #17This is the second cheesecake recipe I tried in my Instant Pot. The first recipe called for wrapping the pan in foil. The cheesecake was very mushy and soft - i.e., not done in the middle. We ate it anyway but it wasn't nearly as good as this recipe from Pressurecookrecipes.com blog. There are a ton of suggestions on the website of how to make the cheesecake come out better. My suggestion is to take the eggs, cream cheese and sour cream out of the refrigerator and let them come to room temperature. I did my best to get all the air "bubbles" out of the batter. It was a beautiful and tasty cheese cake when all was said and done!<br />
<br />
<span style="font-size: large;"><b>Instant Pot New York Cheesecake #17</b></span><br />
<br />
<b>Ingredients</b><br />
<b><br /></b>
<b>Crust:</b><br />
<b><br /></b>
10 graham crackers (120 g), finely ground (I used the graham cracker crumbs you can buy already ground - 1 cup)<br />
<br />
Pinch of sea salt<br />
<br />
3-4 Tbs unsalted butter, melted<br />
<br />
2 tsps or 1-1/2 Tbs brown sugar (can substitute baking Truvia brown sugar or coconut sugar)<br />
<b><br /></b>
<b>Optional: 1</b>/4 cup (32g) all purpose flour<br />
<b><br /></b>
<b>Cheesecake Batter (7 inches x 3 inches):</b><br />
<b><br /></b>
<b>16 o</b>z (454g) Philadelphia cream cheese, room temperature<br />
<br />
2 large eggs, room temperature<br />
<br />
2/3 cup white sugar (I substituted baking Truvia/Swerve)<br />
<br />
1/2 cup sour cream, room temperature (I used plain yogurt)<br />
<br />
2 Tbs (16g) cornstarch<br />
<br />
2 tsps (10 ml) vanilla extract<br />
<br />
2 pinches of sea salt<br />
<br />
<b>Instructions:</b><br />
<br />
Please check the critical tips on pressurecookrecipes.com before starting<br />
<br />
Place 16 oz cream cheese, 2 large eggs, 1/2 cup sour cream on counter to reach room temperature. Then melt the 3-4 Tbs butter.<br />
<br />
Finely grind the graham crackers in a food processor or place the graham crackers in a Ziplock bag and roll them with a rolling pin.<br />
<br />
In a small mixing bowl, mix the finely ground graham crackers, sea salt, brown suigar together with a fork.<br />
<br />
Mix 1/4 cup all-purpose flour<br />
<br />
Mix in 3-4 Tbs unsalted butter ntil the mixture sticks together<br />
<br />
Line pan with parchment paper (I did this and also coated the paper with Pam baking spray)<br />
<br />
Pour the graham cracker crumb mixture into the pan, gently press down the crumbs with a ramekin or mason jar to form an even layer. You can also use a spoon for the edges.<br />
<br />
Place cheesecake pan in freezer while you make the cheesecake batter (I did this)<br />
<br />
Place crust in a 325 degree oven for 15 minutes (I did this and got a great crust)<br />
<br />
<b>Make Dense Cheesecake Batter:</b><br />
<br />
Mix 2 Tbs cornstarch, 2 pinches of sea salt and 2/3 cup of white sugar (or baking Truvia) together in a small mixing bowl<br />
<br />
In a medium bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed (I used my stand mixer with the paddle attachment)<br />
<br />
Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds). Scrape down the sides of the bowl and mixer with a silicone spatula every time a new ingredient is added. Add remianing sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds).<br />
<br />
Add sour cream and vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20-30 seconds).<br />
<br />
Blend in the two eggs using low speed, one at a time (I beat the eggs before I incorporated into batter). Mix until just incorporated (approximately 15-20 minutes with hand mixer or less if using stand mixer). Try not to overmix on this step. Scrape down the sides and hand mixer with a silicone spatula and fold a few times to make sure all ingredients are fully incorporated.<br />
<br />
Pour cream cheese batter into cheesecake pan.<br />
<br />
Tap cheesecake pan again the counter to release air bubbles to surface. Burst the bubbles with a toothpick or fork. Tap until you are satisfied. Ensure that the surface is clear of air bubbles or fork marks.<br />
<br />
<b>Pressure Cook Cheesecake: </b><br />
<b><br /></b>
Pour 1 cup of cold water into pressure cooker. Place cheesecake pan on top of a steamer rack (trivet) so it isn't touching the water. Close lid and pressure cook on High Pressure for 26 minutes. Do a full natural release at approximately 7 minutes. Open lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.<br />
<br />
<b>Cool, Chill, Serve Cheesecake:</b><br />
<br />
Allow cheesecake to cool to room temperature with the lid open in the pressure cooker or place it on a wire rack to cool. I recommend leaving the cake in the pressure cooker so your cake doesn't crack.<br />
<br />
After cooling for 10-15 mintues, carefully run a thin paring knife around the edge of the sidewall to release the cheesecake from the pan.<br />
<br />
Once the cheesecake is completely cooled, place it in the refrigerator for at least 8 hours or overnight.<br />
<br />
Remove cheesecake from the pan by warming the bottom. You can use a torch or a heating pad for this. Carefully peel off the parchment paper.<br />
<br />
Enjoy!<br />
<br />
There are lots more steps for a perfect cheesecake. I wasn't looking for perfection, just a delicious cheesecake that wasn't mushy and undercooked. This recipe came out great to my delight!<br />
<b><br /></b>
bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-35004689736619743692019-11-30T09:50:00.001-05:002019-11-30T09:50:22.549-05:00Instant Pot Beef StewI got an Instant Pot at the beginning of 2019. I have been using it like crazy. I have a few receipes that I don't want to lose because we love them. This recipe for beef stew in the Instant Pot comes from the Salty Marshmallow blog. I've made a few changes but it is essentially the same recipe.<br />
<br />
Instant Pot Beef Stew<br />
<br />
1-1/2 lbs beef stew meat<br />
1 Tbs olive oil<br />
1 tsp salt<br />
1 tsp pepper<br />
1 tsp Italian seasoning (I used basil garlic and onion powders)<br />
2 tsps. Worcestershire sauce<br />
3 garlic cloves, minced<br />
1 large onion, chopped<br />
1 16 oz bag baby carrots, sliced (I didn't slice)<br />
1 lb potatoes, cubed<br />
1-1/2 cups of frozen string beans (optional)<br />
1 cup frozen corn kernels (optional)<br />
2-1/2 cups beef broth<br />
1 10 oz can tomato sauce<br />
2 Tbs cornstarch<br />
2 Tbs water<br />
<br />
Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle, add the meat and season with salt, pepper and Italian seasoning.<br />
<br />
Cook the meat until browned on all sides.<br />
<br />
Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.<br />
<br />
Add the Worcestershire sauce, garlic, onion, carrots, potatoes and tomato sauce.<br />
<br />
Close the lid and the steam valve on the instant pot.<br />
<br />
Cook on high p;ressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.<br />
<br />
Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.<br />
<br />
Enjoy this yummy stew with rice or Italian bread.<br />
<br />
<br />
<br />bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-24684180109229368672019-01-25T21:01:00.003-05:002019-01-25T21:03:23.327-05:00Shakshuka with Mint, Yogurt & Toasted Baguette<b><br /></b>
So, yeah we tried a bunch of those meal kits last year during my busy season. We really enjoyed Plated, Home Chef and HelloFresh! The other night, my son informed me that his absolute favorite new meal last year was the Shakshuka from Plated! Wow! I was amazed. I have reactivated my Plated and my HelloFresh accounts to take advantage of these meal kits when my busiest time starts again. I can't wait to get a bunch of new meals to cook for my family. Please try this one. It is fantastic!<br />
<b><br /></b>
<b><br /></b>
<b>Shakshuka with Mint, Yogurt, and Toasted Baguette (Plated)</b><br />
<br />
1 yellow bell pepper<br />
1/4-ounce mint<br />
1 shallot<br />
3 cloves garlic<br />
1 container nonfat Greek yogurt<br />
1/2 teaspoon coriander seeds<br />
1/2 teaspoon cumin seed<br />
1/4 cup roasted red peppers<br />
1/2 cup tomato purée<br />
1 14.5-ounce can diced tomatoes<br />
1 teaspoon sugar<br />
1 demi-baguette<br />
1 cheesecloth<br />
<br />
<b>WHAT YOU’LL NEED</b>:<br />
•<span style="white-space: pre;"> </span>eggs<br />
•<span style="white-space: pre;"> </span>olive oil<br />
•<span style="white-space: pre;"> </span>kosher salt<br />
•<span style="white-space: pre;"> </span>black pepper<br />
•<span style="white-space: pre;"> </span>fine-mesh sieve<br />
•<span style="white-space: pre;"> </span>10" medium ovenproof pan<br />
•<span style="white-space: pre;"> </span>baking sheet<br />
<br />
<b>Prepare ingredients</b>:<br />
Preheat oven to 450°F. Rinse bell pepper and halve lengthwise, discarding seeds and stem. Cut lengthwise into ¼-inch strips. Rinse mint and roughly chop leaves, discarding stems. Peel shallot and thinly slice. Mince garlic. Add ¼ teaspoon salt and black pepper to container with yogurt, stirring to combine.<br />
<br />
<b>Fry aromatics</b>:<br />
Place a fine-mesh sieve over a small heatproof bowl and line with cheesecloth. Heat 3 tablespoons olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add spice mix, half of shallot, and half of garlic. Cook, stirring frequently, until fragrant and lightly browned, about 3 minutes. Pour aromatics and oil into prepared strainer, letting oil drain into bowl and reserving both. Set aside.<br />
<br />
<b>Simmer shakshuka:</b><br />
Return oil from aromatics to pan over medium heat. When oil is shimmering, add bell pepper, remaining shallot, and remaining garlic, and cook until softening, 2-3 minutes. Add roasted red peppers, tomato purée, diced tomatoes and their juices, and sugar. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer until reduced slightly, 4-6 minutes. Season with ½ teaspoon salt and black pepper as desired.<br />
<br />
<b>Toast baguette</b>:<br />
While sauce simmers, halve baguette lengthwise, then place cut-side up on a baking sheet. Drizzle thoroughly with olive oil. Season with salt and black pepper as desired. Transfer to oven and toast until golden, 6-8 minutes.<br />
<br />
<b>Bake eggs:</b><br />
Create 2 small, evenly-spaced pockets in the shakshuka. Crack 1 egginto each pocket, nestling into shakshuka. Season with a pinch of saltand black pepper as desired. Transfer to oven and bake together with baguettes until egg whites are just set, 6-8 minutes. Carefully remove pan from oven.<br />
<br />
<b>Plate shakshuka:</b><br />
Dollop yogurt over shakshuka in pan, then garnish with fried aromatics and mint. Divide shakshuka between serving bowls. Serve with toasted baguette for dipping. Dig in!<br />
<br />bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-9300218130580997542018-12-16T09:57:00.000-05:002019-01-13T06:53:51.009-05:00Unforgettable Best-Ever Chocolate Quinoa CakeI found this recipe on the Making Thyme for Health website but I later found a similar recipe on Barefeet in the Kitchen. Both of these blogs say it originally came from Quinoa 365 cookbook by way of Mel's Kitchen Cafe blog. It is an amazing cake. I want to eat the entire thing. I never heard of a cake made with actual quinoa before. I thought it was made from quinoa flour but it isn't. Try this cake and you will be amazed at how moist and delicious it is. I made a few changes but it is mainly the same as the recipes I found online. It can be vegetarian or vegan if you want to make a few changes.<br />
<br />
<b><span style="font-size: large;">Unforgettable Chocolate Quinoa Cake</span></b><br />
<br />
Servings: 12 -16 servings, depending on size<br />
Ingredients:<br />
<br />
<span style="white-space: pre;"> </span><b>Cake Ingredients</b>:<br />
<br />
<ul>
<li>2 cups cooked quinoa loosely packed</li>
<li>1/3 cup milk of choice</li>
<li>4 eggs</li>
<li>1 teaspoon vanilla</li>
<li>3/4 cup butter melted and slightly cooled</li>
<li>1-1/2 cups white sugar or coconut sugar</li>
<li>1 cup unsweetened cocoa powder</li>
<li>1 1/2 teaspoons baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 teaspoon fine sea salt</li>
</ul>
<br />
<br />
<span style="white-space: pre;"> </span><b>Frosting Ingredients:</b><br />
<br />
<ul>
<li>2 cups heavy whipping cream<b> (or coconut cream - see below)</b></li>
<li>1 cup semi-sweet or dark chocolate chips</li>
</ul>
<br />
<br />
<b>Instructions:</b><br />
<b><br /></b>Preheat the oven to 350 degrees. Grease two round cake pans (or a 9 x 13 pan) and then line the bottoms of the pans with parchment. (Do not skip the parchment if you want to be able to take the cake out of the pan.)<br />
<br />
<br />
Combine the milk, eggs and vanilla in the blender or food processor and pulse a few times to combine. Add the cooked quinoa and the butter and puree until completely smooth. Stop the machine as needed to scrape the sides and make sure everything is well mixed. This will be a thick and creamy consistency once the quinoa is pureed. (You should not see any little beads of quinoa in the pureed mixture.) Whisk together the dry ingredients in a mixing bowl and add the contents from the blender. Stir until well combined.<br />
<br />
<br />
Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean (if you are using a 9 x 13 inch pan please check for doneness at around 20 minutes). Remove the cakes from the oven and let cool 10 minutes before inverting them onto a wire cooling rack. Peel off the parchment and let the cakes cool completely before frosting.<br />
<br />
<br />
Place the chocolate chips in a medium size glass bowl. Heat the cream in a medium saucepan until is gently simmers. Remove from the heat and pour over the chocolate. Let the mixture sit for 5 minutes or so and then whisk to combine until it is smooth and glossy. Refrigerate and let cool completely. (2-3 hours in the refrigerator or about an hour in the freezer.) When fully chilled. use a mixer to whip the chocolate cream into soft peaks.<br />
<br />
<br />
Place one cake layer upside down on a plate. Scoop half the frosting onto that layer and gently spread it across almost to the edge. Place the other layer on top of the frosting and top with the remaining frosting. You can frost the sides if you like, I chose to leave mine simple. Chill 2-3 hours before serving to allow the frosting to set.<br />
<br />
I actually used the ingredients and instructions from Making Thyme for Health which uses coconut milk.<br />
<br />
FOR THE WHIPPED CHOCOLATE COCONUT CREAM FROSTING:<br />
<br />
•<span style="white-space: pre;"> </span>1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight<br />
•<span style="white-space: pre;"> </span>1 (10 ounce) bag chocolate chips<br />
<br />
To make the frosting you will need to refrigerate the coconut milk overnight (in the coldest part of your refrigerator) so that the cream separates. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon then place them in a medium size saucepan. Add the chocolate chips to the saucepan then warm over medium heat, until the coconut cream and chocolate melt together. Whisk until smooth then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture still appears really dark you can add more coconut milk to lighten it up so that the end result isn’t bitter)<br />
<br />
Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (you could make it the night before baking the cake).<br />
<br />
Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.<br />
<br />
Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.<br />
<div>
<br /></div>
<div>
Enjoy!</div>
<div>
<br /></div>
<div>
BTW 3/4 cup of dry quinoa will make 2 cups of cooked quinoa!</div>
<div>
<br /></div>
<div>
<br /></div>
bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-88825931209083593082018-12-09T16:18:00.003-05:002018-12-09T16:18:46.414-05:00Coconut-Apple-Ginger DalI tried this soup because it lent itself to some adjustments to suit my son who has many food allergies and sensitivities. I know that without lentils, this isn't a true "Dal" but it works for us. The original re recipe came from Epicurious. If you skip the yogurt, this recipe is vegan.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-HnBUvztj4rA/XA2FHcM2mVI/AAAAAAAAEBk/J_3cdMjjW-cJJlEW6ahARSmciSSGdyTNgCLcBGAs/s1600/IMG_20181208_122036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-HnBUvztj4rA/XA2FHcM2mVI/AAAAAAAAEBk/J_3cdMjjW-cJJlEW6ahARSmciSSGdyTNgCLcBGAs/s320/IMG_20181208_122036.jpg" width="320" /></a></div>
<br />
<br />
<b><span style="font-size: large;">Coconut-Apple-Ginger Dal</span></b><br />
<br />
Yield: 4 Servings<br />
<br />
<b>Ingredients:</b><br />
<br />
2 Tbsp. virgin coconut oil<br />
1/4 tsp. cayenne pepper<br />
1/4 tsp. ground cumin<br />
1/4 tsp. ground turmeric<br />
1/2 large onion, finely chopped<br />
2 garlic cloves, finely chopped<br />
1 (3") piece ginger, peeled, finely chopped<br />
1 large apple (unpeeled), grated on the large holes of a box grater<br />
1-1/2 cups red lentils (I used red quinoa)<br />
1 (13.5 oz) can coconut milk<br />
2 Tbsp. fresh lime juice<br />
Kosher salt, freshly ground pepper<br />
Plan yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)<br />
<br />
<b>Preparation:</b><br />
<br />
Heat oil in a large pot over medium-high heat. Cook cayenne, cumin, and turmeric, stirring until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2-1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally until lentils are completely soft and dal is thick, 20-25 minutes. Add line juice and season with salt and pepper.<br />
<br />
Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.<br />
<br />
Enjoy!<br />
<br />
<br />bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-14381547961703163832018-01-10T05:58:00.002-05:002018-01-10T05:58:17.245-05:00Cacio E PepeThis is another epicurious.com recipe. The blurb on that site says this dish is "magnificent". I really can't argue with them. It is a very simple dish that, to me, exemplifies comfort food. I grew up eating a dish called alio y olio. This dish is very similar in its simplicity but does not contain either garlic or oil. Cacio E Pepe is quite literally translated to just cheese and pepper. There isn't much else involved. I never thought it would appeal to me but it is a version of, well, let's call it "Italian Mac & Cheese". If you want to try making this, go with this version of it. I think epicurious.com got it right. Enjoy!<br />
<br />
<span style="font-size: large;">Cacio E Pepe</span><br />
<span style="font-size: x-small;">Yield: 2 servings</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">Ingredients:</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">Kosher salt</span><br />
<span style="font-size: x-small;">6 ounces pasta (such as egg tagliolini, bucatini or spaghetti)</span><br />
<span style="font-size: x-small;">3 tablespoons unsalted butter, cubed, divided</span><br />
<span style="font-size: x-small;">1 teaspoon freshly cracked black pepper</span><br />
<span style="font-size: x-small;">3/4 cup finely grated Grana Padano or Parmesan cheese</span><br />
<span style="font-size: x-small;">1/3 cup finely grated Pecorino</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">Preparation:</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">Bring 3 quarts water to a boil in a 5 quart pot. Season with sale; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water. (I did this the day before I made this dish because I discovered that when you cook pasta and cool it over night in a refrigerator it cuts the carbs in half. Just put the cooked noodles into hot water to reconstitute them. I'm all about reducing carbs but I love pasta.)</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing until cheese melts and sauce coat the pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.</span><br />
<br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;"></span><br />bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-33660113101819172332018-01-09T06:07:00.000-05:002018-01-09T06:07:20.953-05:00Olive Oil-Confit Chicken with Cipollini OnionsThis is a recipe that I got from the epicurious website. It looked very odd to me but I have made it twice now. I enjoyed it both times. Instead of chicken thighs, I used chicken breast. I followed all of the other directions. It is time consuming to make but very flavorful when done. I also used regular onions the first time I made it because I couldn't find Cipollini onions. I liked it both times.<br />
<br />
<b><u>Olive Oil-Confit Chicken with Cipollini Onions</u></b><br />
<div>
<b><br /></b></div>
<div>
<b>Yield: 4 Servings</b></div>
<div>
<b><br /></b></div>
<div>
<b>Ingredients:</b></div>
<div>
<b><br /></b></div>
<div>
<b>8 skin-on, bone-in chicken thighs (I used chicken breast so I didn't cook it as long)</b></div>
<div>
<b>1 lemon, thinly sliced into rounds, seeds removed</b></div>
<div>
<b>1 teaspoon fennel seeds (I have seen some people use anise instead)</b></div>
<div>
<b>6 sprigs rosemary, divided (I used rosemary leaves)</b></div>
<div>
<b>2-1/2 teaspoons kosher salt, plus more</b></div>
<div>
<b>Freshly ground black pepper</b></div>
<div>
<b>1-1/2 pounds baby Yukon Gold potatoes, scrubbed</b></div>
<div>
<b>12 ounces Cipollini onions, peeled</b></div>
<div>
<b>4 to 4-1/2 cups extra virgin olive oil</b></div>
<div>
<b><br /></b></div>
<div>
<b>Preparation:</b></div>
<div>
<b><br /></b></div>
<div>
<b>Toss chicken thighs, lemon slices, fennel seeds, 4 rosemary sprigs, and 2-1/2 tsp. salt in a large bowl to combine, then season generously with pepper. Cover and chill at least 12 hour and up to 1 day. </b></div>
<div>
<b><br /></b></div>
<div>
<b>Let chicken come to room temperature, 20-25 minutes.</b></div>
<div>
<b><br /></b></div>
<div>
<b>Place racks in top and middle of oven; preheat to 275 degrees. Arrange potatoes and onions in a large Dutch oven or other heavy pot an season with salt. Transfer chicken mixture to pot, scraping in any stray fennel seeds, and arrange chicken, skin side up, over potatoes and onions in a single layer (it will be a tight squeeze). Pour in 4 cups of oil. The oil should come to just over the top of the chicken; if the pieces aren't quite submerged, add the additional 1/2 cup of oil. Cover pot and place on middle rack in oven. Bake chicken, adding remaining rosemary sprigs after 1 hour, until meat is very tender but not quite falling off the bone, 2 to 2-1/2 hours. Let sit until pot is cool enough to handle, 25-30 minutes.</b></div>
<div>
<b><br /></b></div>
<div>
<b>Meanwhile, heat broiler. Use tongs to carefully remove chicken from pot and place, skin side up, on a rimmed baking sheet. Transfer potatoes to baking sheet, arranging around chicken. Broil until chicken skin and potatoes are both browned and crisp, about 5 minutes. Let rest 5-10 minutes on baking sheet. </b></div>
<div>
<b><br /></b></div>
<div>
<b>While chicken and potatoes are under broiler, transfer onions, lemon slices and rosemary to a platter. Strain oil through a fine sieve into a large measuring glass.</b></div>
<div>
<b><br /></b></div>
<div>
<b>Use a fork to lightly mash potatoes, revealing some of their creamy interior. Season with more salt. Transfer chicken and potatoes to platter with reserved onions, lemon slices and rosemary sprigs. Drizzle with some of the strained oil (save the rest for another use).</b></div>
<div>
<b><br /></b></div>
<div>
<b>Do ahead</b></div>
<div>
<b>Chicken can be baked (but not broiled) 2 days ahead. Let cool in oil, then chill.</b></div>
<div>
<b><br /></b></div>
<div>
<b>Enjoy!</b></div>
<div>
<b><br /></b></div>
<div>
<b><br /></b></div>
<b></b><br />bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-75723882034333572812017-12-30T07:35:00.000-05:002017-12-30T07:35:27.153-05:00Scandanavian Almond Cake <br />
<div style="margin: 0px 0px 13px;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt; line-height: 115%; margin: 0px;">Scandinavian
Almond Cake</span></b></div>
<br />
<div style="margin: 0px;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "calibri";">Ingredients:</span></i></b></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">½ cup salted butter, melt and strain through cheese cloth
(or coffee filter).</span><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">Throw away milk
solids and use only clarified part</span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">1-1/4 cups sugar</span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">1 egg</span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">½ teaspoon baking powder</span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">1 teaspoon almond extract</span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">2/3 cup half-and-half</span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">1-1/4 cups flour</span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">¼ cup sliced almonds (optional)</span></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "calibri";">Directions:</span></i></b></div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px 0px 0px 48px; text-indent: -0.25in;">
<span style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="font-family: "calibri";">Preheat oven to 350 degrees F.</span></div>
<br />
<div style="margin: 0px 0px 0px 48px; text-indent: -0.25in;">
<span style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="font-family: "calibri";">Spray a loaf pan with cooking spray and line the
long side of the pan with parchment paper and spray with cooking spray.</span></div>
<br />
<div style="margin: 0px 0px 0px 48px; text-indent: -0.25in;">
<span style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="font-family: "calibri";">Mix the sugar with the egg in a bowl.</span><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">Beat them together until fluffy.</span></div>
<br />
<div style="margin: 0px 0px 0px 48px; text-indent: -0.25in;">
<span style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="font-family: "calibri";">Add the baking powder and almond extract.</span><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">Mix well.</span></div>
<br />
<div style="margin: 0px 0px 0px 48px; text-indent: -0.25in;">
<span style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="font-family: "calibri";">Add the cooled clarified butter to the sugar
mix.</span><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">Add half of the cream and mix it
in.</span><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">Add half of the flour and mix it
in.</span><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">Now add the rest of the cream and
mix; then add the rest of the flour and mix thoroughly.</span></div>
<br />
<div style="margin: 0px 0px 0px 48px; text-indent: -0.25in;">
<span style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">6.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="font-family: "calibri";">Put the almonds in the bottom of the loaf pan
and then pour the batter over it.</span></div>
<br />
<div style="margin: 0px 0px 0px 48px; text-indent: -0.25in;">
<span style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">7.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="font-family: "calibri";">Bake the cake for 50-70 minutes, or until a
toothpick inserted into the center comes out clean.</span></div>
<br />
<div style="margin: 0px 0px 0px 48px; text-indent: -0.25in;">
<span style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">8.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="font-family: "calibri";">Let the loaf pan sit on a wire rack or a cold
burner for 15 minutes.</span><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">Then loosen the
cake from the short sides of the pan with a metal spatula or knife.</span><span style="margin: 0px;"><span style="font-family: "calibri";"> </span></span><span style="font-family: "calibri";">Tip the cake out onto a pretty platter, and then
remove the parchment paper.</span></div>
<br />
<div style="margin: 0px 0px 0px 48px; text-indent: -0.25in;">
<span style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: "calibri";">9.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="font-family: "calibri";">Let cake cool and then dust the top with powdered
sugar (optional).</span></div>
<br />
<div style="margin: 0px 0px 0px 24px;">
<br /></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-47767881650423484362017-10-01T19:35:00.002-04:002017-10-01T19:35:17.497-04:00Mrs. Hudson's Tea Room Blueberry LoafI had some blueberries just sitting in my freezer. I had the urge to bake something with them. I found a recipe for Mrs. Hudson's Tea Room Blueberry Muffins from the Cinnamon & Sugar website. I didn't want to make muffins so I decided to put the whole batter into a 5 x 10 inch loaf pan. I had to bake it longer, of course, but it was basically perfect. I also made few changes to the recipe to make it with less gluten and less sugar. Here is what I came up with.<br />
<br />
<b>Mrs. Hudson's Tea Room Blueberry Loaf</b><br />
<div>
<b><br /></b></div>
<div>
<b>Ingredients</b></div>
<div>
<b><br /></b></div>
2 cups all-purpose gluten free flour<br />
1-1/2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1/2 cup unsalted butter, room temperature<br />
1 cup sugar (I substituted 1/3 cup plus 1-1/2 tablespoons Truvia)<br />
2 large eggs<br />
2 teaspoons pure vanilla extract<br />
1/2 cup milk<br />
2 cups fresh blueberries (I used frozen)<br />
<br />
<b>Topping</b><br />
<br />
1/4 cup sugar (I used sugar in the raw)<br />
1/4 teaspoon freshly grated nutmeg <br />
<br />
1. Preheat oven to 375 degrees (I turned oven down to 350 degrees halfway through baking).<br />
<br />
2. Generously butter a 5 x 10 inch loaf pan and dust with flour, tapping out excess; set aside. You can also line pan with parchment if you like.<br />
<br />
3. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1-1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.<br />
<br />
4. In the bowl of an electric mixer or using a handheld mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes.<br />
<br />
5. Add eggs, one at a time, beating until combined.<br />
<br />
6. Mix in the vanilla extract.<br />
<br />
7. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not over mix.<br />
<br />
8. Using a rubber spatula, fold in the blueberries.<br />
<br />
9. Use spatula to put batter evenly into loaf pan. <br />
<br />
10. For topping mix together 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of loaf batter.<br />
<br />
11. Bake, rotating pan halfway through, until loaf is golden brown and a cake tester inserted in the center of the loaf comes out clean, about 50 minutes.<br />
<br />
12. Transfer pan to a wire rack to cool 10 minutes before serving.<br />
<br />
Enjoy!<br />
<br />
<br />bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-35003091712386217652017-09-02T07:23:00.004-04:002017-09-02T07:27:20.567-04:00Golden Yellow BeetsThis post is my ode to the golden or yellow beet. I'm not giving you a recipe. I was scrolling through my Facebook feed a few weeks ago when I saw my cousin had posted a meal she made. I'm not usually one to look at other people's dinners but this one looked interesting. When I saw her description of it, I knew that I had to taste it for myself. She described a lemony concoction of chicken, green beans and golden beets. Well, I had never even heard of golden beets but they sounded like a root vegetable that I needed to try. I'm so glad that I did. I even got my 89 year old mother to try them which wasn't easy. She is very picky. I made the meal in a very similar way to my cousin's description but instead of chicken thighs, I used chicken breast. It was fantastic. <br />
<br />
My cousin told me that she didn't have an actual recipe so I basically "winged" it (excuse the pun). My dish was made in the oven with peeled and sliced golden beets on the bottom of an oiled baking tray, on top of that I put the chicken breast, then I added the green beans. I had par boiled the beans first. I poured some olive oil and lemon juice on top. I also minced up a few garlic cloves and added them to the mix. I added some spices (just go for the obvious: salt, pepper, Italian basil, oregano, onion, etc.). I wished that I had added a few onions - white or even Vidalia. That could have added a little more sweetness to my dinner. <br />
<br />
In any event, my mom and I really loved this meal. We loved it so much that I have been experimenting with Golden Beets and so has she. You have to understand that neither my mom nor I have ever been particularly fond of any type of beet. In fact, I didn't really know there was any other type of beet than the red, kind of bloody looking beets. That ordinary beet kind of disgusts me. I can't even take the smell of them. I know, I know, many people love them but I am not one of them. I have been trying to get away from eating potatoes. As much as I love them, they aren't really as healthy as I would like. I did go low carb for about two years. I wish I had known about yellow beets when I was doing my low carb diet. In fact, I want to start that again soon. I will be adding yellow or golden beets to my repertoire frequently now that I know and love that ugly root vegetable. Please try them. You may have to search for them at a grocery store. We had to go to several different stores but if you go to a farmers market or Whole Foods, you shouldn't have any problem finding them. <br />
<br />
Enjoy!<br />
<br />
<br />bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-78904432159255083532017-08-14T17:31:00.003-04:002017-08-14T17:31:46.990-04:00Zucchini MarinaraThis is definitely NOT my own personal recipe. It comes from the Proietti's who own a fantastic Italian restaurant in Rochester, NY called Proietti's. They serve this as an appetizer. It is fantastic as a side or as an appetizer. Enjoy!<br />
<br />
<div class="menu-item-separator">
<b><span style="font-size: large;">Zucchini Marinara</span></b></div>
<div class="content page-content recipes_zucchini-marinara">
<ul>
<li>Approximately 2 medium zucchini</li>
<li>4 oz. 100% Olive Oil</li>
<li>1 oz. Sweet Basil</li>
<li>½ teaspoon Black Pepper</li>
<li>1 tablespoon Chicken Base</li>
<li>1 tablespoon Sugar</li>
<li>1 28 oz. Can Whole Peeled Tomatoes (drained & smashed)</li>
<li>1 clove Fresh Garlic chopped</li>
</ul>
Cut ends off zucchini and discard. Cut zucchini in half lengthwise. Slice zucchini in pieces approximately 1/4” wide. In a medium size frying pan, combine all of the ingredients except the tomatoes. Saute’ on medium high heat until the zucchini starts to soften, approximately 5 to 6 minutes, mixing often. Add the tomatoes and cook an additional 20 minutes mixing often, being careful not to over cook. If desired you may skim off any excess oil. May be eaten hot or warm, as an appetizer, or over your favorite pasta. Serves 4-6</div>
bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-27985824695466750272017-06-14T21:43:00.002-04:002017-06-14T21:43:42.651-04:00Creamy Avocado Lime Salmon
<br />
<div style="background: white; line-height: normal; margin: 0px 0px 2px;">
<span lang="EN" style="color: #1a1a1a; font-family: DIN-Next-Slab-W01-Medium; font-size: 24pt; letter-spacing: -0.25pt; margin: 0px;"><span style="font-size: small;">I made this recipe today for my husband and my son. My son told me this was the best thing I have ever made. My husband was also impressed with this meal. The recipe came to me from a recipe board newsletter. The recipe board is called Delish. I'm telling you that their recipes really are delish! </span></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 2px;">
<span lang="EN" style="color: #1a1a1a; font-family: DIN-Next-Slab-W01-Medium; font-size: 24pt; letter-spacing: -0.25pt; margin: 0px;"><br /></span></div>
<div style="background: white; line-height: normal; margin: 0px 0px 2px;">
<span lang="EN" style="color: #1a1a1a; font-family: DIN-Next-Slab-W01-Medium; font-size: 24pt; letter-spacing: -0.25pt; margin: 0px;">Creamy Avocado Lime Salmon</span></div>
<br />
<div align="center" style="background: white; line-height: 0%; margin: 0px; text-align: center;">
<br /></div>
<br />
<div style="background: white; line-height: normal; margin: 0px 0px 11px;">
<span lang="EN" style="color: #aaaaaa; font-family: "Open Sans"; font-size: 12pt; margin: 0px; text-transform: uppercase;">By </span><a href="http://www.delish.com/author/13269/sally-mckenney/"><span lang="EN" style="color: blue; font-family: "Open Sans"; font-size: 12pt; margin: 0px; text-transform: uppercase;">Sally McKenney</span></a></div>
<br />
<div align="center" style="background: whitesmoke; line-height: 0%; margin: 0px; text-align: center;">
<br /></div>
<br />
<div align="center" style="background: whitesmoke; line-height: 0%; margin: 0px 8px 0px 10px; text-align: center; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; margin: 0px;"> </span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<br /></div>
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<span lang="EN" style="color: #1a1a1a; font-family: DIN-NEXT-CON; font-size: 12pt; margin: 0px; text-transform: uppercase;">Total Time: </span><span lang="EN" style="color: #f37026; font-family: DIN-NEXT-CON; font-size: 12pt; margin: 0px; text-transform: uppercase;">0:30</span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<span lang="EN" style="color: #1a1a1a; font-family: DIN-NEXT-CON; font-size: 12pt; margin: 0px; text-transform: uppercase;">Prep: </span><span lang="EN" style="color: #f37026; font-family: DIN-NEXT-CON; font-size: 12pt; margin: 0px; text-transform: uppercase;">0:10</span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<span lang="EN" style="color: #1a1a1a; font-family: DIN-NEXT-CON; font-size: 12pt; margin: 0px; text-transform: uppercase;">Level: </span><span lang="EN" style="color: #f37026; font-family: DIN-NEXT-CON; font-size: 12pt; margin: 0px; text-transform: uppercase;">Easy</span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<span lang="EN" style="color: #1a1a1a; font-family: DIN-NEXT-CON; font-size: 12pt; margin: 0px; text-transform: uppercase;">Serves: </span><span lang="EN" style="color: #f37026; font-family: DIN-NEXT-CON; font-size: 12pt; margin: 0px; text-transform: uppercase;">4</span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 13.5pt; margin: 0px;">Ingredients</span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px 0px 11px;">
<span lang="EN" style="color: #f37026; font-family: BrandonGrot; font-size: 12pt; letter-spacing: 0.95pt; margin: 0px; text-transform: uppercase;">For the Salmon</span></div>
<br />
<div style="background: white; border-bottom: dotted #AAAAAA 1.0pt; border: none; margin-left: -.25in; margin-right: 0in; mso-border-bottom-alt: dotted #AAAAAA .75pt; mso-element: para-border-div; padding: 0in 0in 4.0pt 0in;">
<div style="background: white; border-image: none; border: medium; line-height: normal; margin: 0px 0px 11px 24px; padding: 0in; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; letter-spacing: -0.25pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; letter-spacing: -0.25pt; margin: 0px;">4 salmon
fillets, skins removed (about 2 lbs. total)</span></div>
<div style="background: white; border-image: none; border: medium; line-height: normal; margin: 0px 0px 11px 24px; padding: 0in; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; letter-spacing: -0.25pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; letter-spacing: -0.25pt; margin: 0px;">2 tbsp. sesame
oil</span></div>
<div style="background: white; border-image: none; border: medium; line-height: normal; margin: 0px 0px 11px 24px; padding: 0in; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; letter-spacing: -0.25pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; letter-spacing: -0.25pt; margin: 0px;">1 tbsp. honey</span></div>
<div style="background: white; border-image: none; border: medium; line-height: normal; margin: 0px 0px 11px 24px; padding: 0in; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; letter-spacing: -0.25pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; letter-spacing: -0.25pt; margin: 0px;">2 cloves
garlic, minced</span></div>
<div style="background: white; border-image: none; border: medium; line-height: normal; margin: 0px 0px 11px 24px; padding: 0in; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; letter-spacing: -0.25pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; letter-spacing: -0.25pt; margin: 0px;">1/2 tsp. chili
powder</span></div>
<div style="background: white; border-image: none; border: medium; line-height: normal; margin: 0px 0px 11px 24px; padding: 0in; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; letter-spacing: -0.25pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; letter-spacing: -0.25pt; margin: 0px;">1/4 tsp. kosher
salt</span></div>
<div style="background: white; border-image: none; border: medium; line-height: normal; margin: 0px 0px 11px 24px; padding: 0in; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; letter-spacing: -0.25pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; letter-spacing: -0.25pt; margin: 0px;">1/4 tsp.
Freshly ground black pepper</span></div>
<div style="background: white; border-image: none; border: medium; line-height: normal; margin: 0px 0px 11px 24px; padding: 0in; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; letter-spacing: -0.25pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; letter-spacing: -0.25pt; margin: 0px;">1/4 c. sesame
seeds</span></div>
</div>
<br />
<div style="background: white; line-height: normal; margin: 0px 0px 11px;">
<span lang="EN" style="color: #f37026; font-family: BrandonGrot; font-size: 12pt; letter-spacing: 0.95pt; margin: 0px; text-transform: uppercase;">For The Sauce</span></div>
<br />
<div style="background: white; border-bottom: dotted #AAAAAA 1.0pt; border: none; margin-left: -.25in; margin-right: 0in; mso-border-bottom-alt: dotted #AAAAAA .75pt; mso-element: para-border-div; padding: 0in 0in 4.0pt 0in;">
<div style="background: white; border-image: none; border: medium; line-height: normal; margin: 0px 0px 11px 24px; padding: 0in; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; letter-spacing: -0.25pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; letter-spacing: -0.25pt; margin: 0px;">1 avocado,
diced</span></div>
<div style="background: white; border-image: none; border: medium; line-height: normal; margin: 0px 0px 11px 24px; padding: 0in; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; letter-spacing: -0.25pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; letter-spacing: -0.25pt; margin: 0px;">Juice of 1 lime</span></div>
<div style="background: white; border-image: none; border: medium; line-height: normal; margin: 0px 0px 11px 24px; padding: 0in; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; letter-spacing: -0.25pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; letter-spacing: -0.25pt; margin: 0px;">2 tbsp. fresh
cilantro</span></div>
<div style="background: white; border-image: none; border: medium; line-height: normal; margin: 0px 0px 11px 24px; padding: 0in; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; letter-spacing: -0.25pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; letter-spacing: -0.25pt; margin: 0px;">1 tbsp. Greek
yogurt</span></div>
<div style="background: white; border-image: none; border: medium; line-height: normal; margin: 0px 0px 11px 24px; padding: 0in; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; letter-spacing: -0.25pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; letter-spacing: -0.25pt; margin: 0px;">1 tbsp.
extra-virgin olive oil</span></div>
<div style="background: white; border-image: none; border: medium; line-height: normal; margin: 0px 0px 11px 24px; padding: 0in; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; letter-spacing: -0.25pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; letter-spacing: -0.25pt; margin: 0px;">kosher salt</span></div>
</div>
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 13.5pt; margin: 0px;">Directions</span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px 0px 15px 45px; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; margin: 0px;"><span style="margin: 0px;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; margin: 0px;">Preheat oven to 375º. Line a baking
sheet with aluminum foil or a silicone baking mat. Set aside.</span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px 0px 15px 45px; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; margin: 0px;"><span style="margin: 0px;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; margin: 0px;">Rinse salmon and pat dry, then place
on baking sheet. In a small bowl, combine sesame oil, honey, garlic, chili
powder, salt, and pepper. Rub salmon with mixture, then spread 1 tablespoon
sesame seeds over each fillet.</span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px 0px 15px 45px; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; margin: 0px;"><span style="margin: 0px;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; margin: 0px;">Bake salmon 15 to 20 minutes, depending
on thickness (about 10 minutes per 1" thickness, measured from the
thickest part of the fillet). For crispier edges, broil the last 3 minutes.</span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px 0px 15px 45px; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; margin: 0px;"><span style="margin: 0px;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; margin: 0px;">Meanwhile, make the sauce: Place all
ingredients in a food processor and pulse until smooth. Taste and add salt as
desired.</span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px 0px 15px 45px; text-indent: -0.25in;">
<span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; margin: 0px;"><span style="margin: 0px;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Open Sans"; font-size: 12pt; margin: 0px;">Remove cooked salmon from oven and
serve with avocado sauce.</span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px 0px 11px;">
<br /></div>
bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-11190539720556538392017-03-19T12:39:00.005-04:002017-03-19T12:39:45.272-04:00Coconut Flour CakeThis is a recipe that I found on the Nourished Kitchen website. I made a few changes to the recipe to accommodate the tastes of my family and, in some cases, because I did not have a particular ingredient. My changes are in red. The results were excellent. I served this cake to my extended family at a get-together for my son's last day before he returned to college after spring break. It was a resounding success! <br />
<br />
I would suggest reducing the baking time by about 5 minutes because the bottom got a little over-cooked and really stuck to the baking pans. I had to resort to freezing the cakes and, basically, scraping them out of the pans.<br />
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<span style="color: black; font-family: "Arial",sans-serif; margin: 0px;"><b><span style="font-size: large;">Coconut Flour Cake</span></b></span></div>
<span style="font-size: large;"></span><b><br /></b><br />
<div style="background: white; line-height: normal; margin: 0px;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Prep time: 20 mins
</span></div>
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Cook time: 45 mins
</span><br />
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Total time: 1 hour
5 mins </span><br />
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Serves: 1 cake,
about 8 servings</span><br />
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<br /></div>
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Dense, moist, and rich
with coconut flavor, coconut flour cake is a remarkable treat. While both its
texture and flavor is reminiscent of classic yellow cake, it's considerably
more nourishing thanks to the nutrient profile of both coconut flour and fresh
pastured eggs. We serve coconut flour cake for birthdays and special occasions.</span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Ingredients:</span></div>
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">For the Cake:</span></div>
<br />
<ul type="disc">
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">12 eggs</span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">2 cups coconut milk</span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">up to ¾ cup honey</span><span style="background: white; color: red; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;"> <b>(I used 1/2 cup honey)</b></span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">2 tsp vanilla extract </span><b><span style="background: white; color: red; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">(I used 3 tsp vanilla
extract)</span></b></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">½ tsp coconut extract </span><b><span style="color: red; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">(I did not use this)</span></b></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">½ tsp orange extract</span><b><span style="color: red; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;"> (I did not use this)</span></b></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">2 cups coconut flour </span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">½ tsp baking soda</span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">1 tsp baking soda </span><b><span style="color: red; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">(added by me)</span></b></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><b><span style="color: red; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">1 Tbsp. Coconut Palm
Sugar</span></b></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">¼ tsp unrefined sea salt</span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">coconut oil, for greasing the
pan</span></li>
</ul>
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">For the Frosting:</span></div>
<br />
<ul type="disc">
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">2 cups coconut spread </span><b><span style="color: red; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">(I used 2 cups butter)</span></b></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">½ cup virgin coconut oil </span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">up to ⅓ cup honey</span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">1 tsp vanilla extract </span><b><span style="color: red; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">(used 2 tsp vanilla extract)</span></b></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">1 tsp coconut extract </span><b><span style="color: red; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">(I did not use this)</span></b></li>
</ul>
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Instructions:</span></div>
<br />
<ol start="1" type="1">
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Preheat the oven to 350 degrees
Fahrenheit.</span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Beat a dozen eggs, two cups
coconut milk and up to three-quarters of a cup of honey together with
vanilla, coconut and orange extracts until smooth, creamy and uniform in
both color and texture.</span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Dump two cups coconut flour, a
half-teaspoon baking soda and a quarter teaspoon unrefined sea salt into
the mixture of eggs, honey and extracts, and continue to beat until a
smooth batter forms.</span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Grease and flour two eight-inch
cake tins. </span><b><span style="color: red; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">(Make sure you grease
pans very well.)</span></b></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Pour, or spoon, the cake batter
into the greased and floured tins, shaking them to even out the batter and
smoothing it with the back of a spoon or with a rubber spatula.</span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Bake in an oven preheated to
350 degrees Fahrenheit for about 35-40 minutes, or until the cake
separates from the sides of the tin and a toothpick inserted into the
cake's center comes out clean.</span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Allow the cake to cool
completely before removing from the tin and frosting with the coconut
frosting below.</span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Beat all ingredients for the
frosting together until thoroughly combined.</span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Refrigerate the frosting for
five to ten minutes so that it stiffens a bit.</span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Remove from the refrigerator,
beat for about one minute.</span></li>
<li style="background: white; color: black; font-family: "Arial",sans-serif; font-size: 12pt; font-style: normal; font-weight: normal; line-height: normal; margin: 0px 0px 11px;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Frost your cake.</span></li>
</ol>
<br />
<div style="background: white; line-height: normal; margin: 0px;">
<span style="color: black; font-family: "Arial",sans-serif; font-size: 12pt; margin: 0px;">Recipe by Nourished
Kitchen at <a href="http://nourishedkitchen.com/coconut-flour-cake/" target="_blank"><span style="color: blue; margin: 0px;">http://nourishedkitchen.com/coconut-flour-cake/</span></a></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-23534840459079006172017-01-22T11:41:00.001-05:002017-01-22T11:41:29.178-05:00Spinach SoupThis is a recipe courtesy of Ree Drummond (Pioneer Woman). I found it on the Food Network website. I searched for it because I had made spinach and there was a lot of it left over. I correctly assumed that my guys would eat more Spinach Soup than they would eat of just plain spinach. This soup is excellent. Try it, you'll like it!<br />
<br />
<b><span style="font-size: large;">Spinach Soup</span></b><br />
<br />
2 tbsps. olive oil<br />
10 oz. fresh spinach<br />
2 cloves garlic, finely minced<br />
1/2 medium onion, chopped<br />
4 tbsps. (1/2 stick) butter<br />
1/4 cup all-purpose flour<br />
3 cups whole milk<br />
2 tsps. kosher salt, or more to taste<br />
1/4 tsp cayenne pepper (original recipe calls for 1/2 tsp. but it was too much for me)<br />
Freshly ground black pepper<br />
<br />
<b>Directions:</b><br />
<br />
In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes.<br />
<br />
Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.<br />
<br />
In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.<br />
<br />
Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.<br />
<br />
Thanks Ree Drummond!<br />
<br />
<br />bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-50653681490039677552017-01-07T07:16:00.000-05:002017-01-07T07:16:05.564-05:00Slow Cooker Brussels SproutsThis is a recipe for Brussels sprouts that I made on Christmas Eve. Everyone in the family loved these sprouts except my son. He didn't like the fact that the sprouts were sweet. He really isn't supposed to eat any seeds so I left out the sesame seeds. I will make this recipe when he is not home.<br />
<br />
<b><span style="font-size: large;">Slow Cooker Brussels Sprouts</span></b><br />
<br />
2 (12 oz) packages of Brussels sprouts, halved<br />
2 tbsps. honey<br />
2 tbsp. Thai sweet chili sauce<br />
1 tsp. apple cider vinegar<br />
1 tbsp. low-sodium teriyaki sauce<br />
1 tbsp. sesame seeds<br />
<br />
STEP 1 Set the Brussels sprouts in a large plastic container or resealable bag. Drizzle with honey, close container and shake to coat. Add the Thai sweet chili sauce and shake again. Finally, add apple cider vinegar and teriyaki sauce and shake until Brussels sprouts are completely coated.<br />
<br />
STEP 2 Set coated Brussels sprouts in the bowl of a slow cooker. Cover and cook on low for 3 hours, or until fully cooked. Use a slotted spoon to transfer cooked Brussels sprouts to a mixing bowl, reserving the liquid at the bottom of the slow cooker. <br />
<br />
STEP 3 Set reserved cooking liquid in a small sauce pan and reduce over medium high heat, until a thick syrup forms. Stir frequently and take care not to scorch the sauce. When sauce is thickened, drizzle over the cooked Brussels sprouts, toss with sesame seeds, and serve.<br />
<br />
<br />bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-26836655355839596022017-01-06T10:35:00.000-05:002017-01-06T10:35:09.038-05:00Creamy Brussels Sprouts and Cauliflower Soup<div style="margin: 0px 0px 11px;">
<span lang="EN" style="color: #1d2129; font-size: 14pt; line-height: 107%; margin: 0px;">This soup is from the December 2016 issue of People Magazine. The recipe was meant to be vegetarian but I used low sodium beef broth because I had it. I also had to add the salt, pepper and other spices because when I used low sodium broth, the soup was very bland. If you use full sodium broth, then leave out the salt. </span></div>
<div style="margin: 0px 0px 11px;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="color: #1d2129; font-size: 14pt; line-height: 107%; margin: 0px;"><br /></span></b></div>
<div style="margin: 0px 0px 11px;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="color: #1d2129; line-height: 107%; margin: 0px;"><span style="font-size: large;">Creamy Brussels Sprouts and Cauliflower Soup</span></span></b></div>
<div style="margin: 0px 0px 11px;">
<br /></div>
<div style="margin: 0px;">
<span lang="EN" style="margin: 0px;"><span style="font-family: "calibri";">1 lb. Brussels
sprouts</span></span></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">1 10 oz. bag frozen cauliflower florets</span></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">3 tbsp. olive oil</span></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">1 tbsp. butter</span></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">½ cup diced white onions</span></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">2 cups vegetable/beef/chicken broth</span></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">1 cup 2% milk</span></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">1-1/2 tsp kosher salt</span></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">½ tsp pepper</span></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">½ tsp garlic powder</span></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">bacon bits to garnish</span></div>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">STEP 1 Preheat oven to 450 degrees F. Halve the Brussels
sprouts. Arrange sprouts and cauliflower on a large sheet pan and drizzle with
the olive oil. Roast for 15 minutes, stirring halfway.</span></div>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">STEP 2 Meanwhile, melt butter in a large sauce pan and sauté
diced onion until translucent. Add the broth and spices and then bring to a
boil. Simmer over low heat for 5 minutes.</span></div>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">STEP 3 Transfer one half of the roasted vegetables to the
broth and simmer for about 2 minutes, stirring occasionally. Return the
remaining vegetables on the baking sheet to the oven to roast for another 5
minutes.</span></div>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">STEP 4 Use an immersion blender to puree the soup. Remove
from heat and stir in the milk and remaining roasted vegetables. Serve
immediately.</span></div>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">Enjoy!</span></div>
<div style="margin: 0px;">
<br /></div>
bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-5266923452162385182017-01-05T05:30:00.000-05:002017-01-05T05:30:28.739-05:00Left Over Ham and Green Bean SoupWe had turkey and ham for Thanksgiving this year and we had some left over. I didn't know what to do with all the green beans that were left over either so I decided to put them all together in a soup and it turned out great!<br />
<br />
<strong><span style="font-size: large;"><u>Left Over Ham & Green Bean Soup</u></span></strong><br />
<br />
<br />
4 cups chicken broth<br />
1 cup heavy cream<br />
2 cups diced ham<br />
1 tablespoon minced garlic<br />
2 carrots, chopped<br />
3 ribs celery, chopped<br />
1 bag riced cauliflower<br />
sea salt, to taste<br />
white pepper, to taste<br />
<br />
Put everything into slow cooker except cream. Cook for 6-8 hours on low. Add cream just before serving. bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-876006143126696262017-01-04T05:30:00.000-05:002017-01-04T10:36:25.202-05:00Left Over Turkey SoupI made this soup with the leftover turkey we had after Thanksgiving. I could also be made with chicken but since I had turkey, I used it. We loved this soup! All ingredients are approximate.<br />
<br />
<strong><u><span style="font-size: large;">Left Over Turkey Soup</span></u></strong><br />
<br />
4-5 cups chicken broth (fresh or canned)<br />
3 cups diced turkey or chicken<br />
1 teaspoon garlic, minced<br />
2 carrots, chopped<br />
3 celery ribs, chopped<br />
1/4 teaspoon poultry seasoning<br />
sea salt<br />
white pepper<br />
<br />
Place all ingredients into a 6-7 cup slow cooker and cook for 6-8 hours on low. bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-7019615627632876942016-05-20T20:32:00.001-04:002016-05-20T20:32:34.222-04:00Triple Berry CrispI made this recipe for my son's Robotics Club banquet. It went over very well. I think it was a success because most of the other desserts were store-bought. None of the other desserts were made with fruit, either. It is an easy dessert to make and turned out to be very tasty. I upped the sugar from 1/3 cup to 1/2 cup.<br />
<br />
<span style="font-size: large;"><b>Triple Berry Crisp</b></span><br />
by Mario Batali<br />
<br />
2 cups blueberries<br />
2 cups raspberries<br />
2 cups blackberries<br />
1/2 cup granulated sugar<br />
1 tablespoon Limoncello<br />
1 tablespoon cornstarch<br />
1/4 teaspoon salt<br />
<br />
<b>Crisp Topping</b><br />
<br />
1/2 cup flour<br />
1/3 cup rolled oats<br />
1/3 cup brown sugar<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
6 tablespoons unsalted butter<br />
Raspberry Gelato or Vanilla Ice Cream (to serve)<br />
powdered sugar (to garnish)<br />
<br />
<b>Directions:</b><br />
<br />
1. Preheat oven to 375 degrees F. Lightly grease 9 x 9 baking dish with butter.<br />
<br />
2. In a large bowl, gently toss together the berries and sugar. Make a slurry with the Limoncello and cornstarch. Stir into the berry mixture and transfer to the prepared baking dish.<br />
<br />
3. Distribute the Crisp topping evenly over the berries and bake for 35-45 minutes or until golden on top.<br />
<br />
4. Remove from oven and allow to cool for 15 minutes.<br />
<br />
5. Serve warm with a scoop of raspberry gelato or vanilla ice cream and powdered sugar.<br />
<br />
6. <b><i>For the Crisp Topping</i></b>: Whisk together the dry ingredients until evenly combined. Blend in the butter with your hands for pastry blender until pea-sized.<br />
<br />
<br />bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-37981365264095798162016-05-11T13:18:00.001-04:002016-05-11T13:18:12.576-04:00Baker's Chocolate One Bowl BrowniesThis is the original recipe taken from the box of Baker's Unsweetened Chocolate. I started making these brownies when I was 11 years old. It is a tried and true brownie recipe. Enjoy!<br />
<br />
<div class="MsoNoSpacing">
<span style="color: #1f497d; font-family: "Arial","sans-serif"; font-size: 22.0pt; mso-bidi-font-size: 11.0pt; mso-themecolor: text2;">BAKER'S
ONE BOWL Brownies<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b>Recipe by Kraft</b><b><span style="color: #003366; font-family: "Times New Roman","serif"; font-size: 25.0pt; mso-font-kerning: 18.0pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .75pt;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Prep Time: </span></b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; mso-bidi-font-size: 22.5pt; mso-fareast-font-family: "Times New Roman";">15</span><b><span style="font-family: "Times New Roman","serif"; font-size: 5.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">min.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .75pt;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Total Time: </span></b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; mso-bidi-font-size: 22.5pt; mso-fareast-font-family: "Times New Roman";">50</span><b><span style="font-family: "Times New Roman","serif"; font-size: 5.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">min.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .75pt;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 7.0pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Servings: </span></b><span style="font-family: "Times New Roman","serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">24 servings<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .75pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 18.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">This BAKER'S ONE BOWL Brownies
recipe is the one that gets handed down through the generations. You'll know
why after one bite.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 28.15pt; margin-bottom: 7.5pt; margin-left: 0in; margin-right: 0in; margin-top: 15.0pt; mso-outline-level: 2;">
<b><span style="color: #1f497d; font-family: "Times New Roman","serif"; font-size: 22.5pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">What You Need<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->3/4 cup butter or margarine (1-1/2 sticks)<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->2 cups sugar<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->3 eggs<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 tsp. vanilla<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 cup flour<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 cup coarsely chopped PLANTERS Pecans
(optional)<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 28.15pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2;">
<b><span style="color: #1f497d; font-family: "Times New Roman","serif"; font-size: 22.5pt; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text2;">Make
It<o:p></o:p></span></b></div>
<div class="MsoNormal" style="line-height: 15.95pt; margin-bottom: 5.25pt;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">Tap or click steps to mark as complete</span></b><span style="font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<br />
<div style="border-bottom: solid #CCCCCC 1.0pt; border: none; margin-left: 20.75pt; margin-right: 0in; mso-border-bottom-alt: solid #CCCCCC .75pt; mso-element: para-border-div; padding: 0in 0in 8.0pt 0in;">
<div class="MsoNormal" style="border: none; line-height: 15.95pt; margin-left: .25in; mso-border-bottom-alt: solid #CCCCCC .75pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0in 0in 8.0pt 0in; padding: 0in; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">Heat oven to 350°F.<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; line-height: 15.95pt; margin-left: .25in; mso-border-bottom-alt: solid #CCCCCC .75pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0in 0in 8.0pt 0in; padding: 0in; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">Line 13x9-inch pan with Reynolds
Wrap® Aluminum Foil, with ends of foil extending over sides. Spray foil with
cooking spray.<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; line-height: 15.95pt; margin-left: .25in; mso-border-bottom-alt: solid #CCCCCC .75pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0in 0in 8.0pt 0in; padding: 0in; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">Microwave chocolate and butter in
large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until
chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add
flour and nuts; mix well. Pour into prepared pan.<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; line-height: 15.95pt; margin-left: .25in; mso-border-bottom-alt: solid #CCCCCC .75pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0in 0in 8.0pt 0in; padding: 0in; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";">Bake 30 to 35 min. or until
toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
Cool completely. Use foil handles to remove brownies from pan before cutting to
serve.<o:p></o:p></span></div>
<div class="MsoNormal" style="border: none; line-height: 15.95pt; margin-left: .25in; mso-border-bottom-alt: solid #CCCCCC .75pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-padding-alt: 0in 0in 8.0pt 0in; padding: 0in; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="background: white; font-family: "Arial","sans-serif"; font-size: 13.0pt;">Tip: For cakelike brownies, stir in 1/2 cup milk with eggs
and vanilla. Increase flour to 1 1/2 cups</span><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 10.0pt; mso-bidi-font-size: 9.0pt;">.</span><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
</div>
bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-27342187999947440612016-05-05T16:29:00.000-04:002016-05-05T16:32:10.078-04:00Buffalo Chicken Dip<div class="MsoNormal">
<b><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">The Best Buffalo Chicken Dip Recipe<o:p></o:p></span></b><br />
<b><span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><br /></span></b></div>
<div class="MsoNormal">
<b>Ingredients: (what you will need for the best buffalo
chicken dip recipe):</b><o:p></o:p><br />
<b><br /></b></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l4 level1 lfo6; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 pound of boneless skinless chicken breast (or
approx 2-3 large chicken breasts)<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l4 level1 lfo6; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 cup of ranch dressing ( Hidden Valley, Kraft,
or Wishbone)<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l4 level1 lfo6; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 cup of Franks Original Red Hot (do not
substitute this please)<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l4 level1 lfo6; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 8 oz block of cream cheese (do not use fat
free, 1/3rd less fat OK)<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l4 level1 lfo6; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 10.0pt;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->1 package of fancy shredded sharp cheddar cheese
(2 cups)<o:p></o:p></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"> Green
onions (optional)<o:p></o:p></li>
</ul>
<div class="MsoNormal">
You will also need the following items to dip into the best
buffalo chicken dip... Bite size tortilla chips, celery, wheat thins, Triscuits
or a combination of all of them.<o:p></o:p><br />
<br /></div>
<div class="MsoNormal">
<b>Here are your step by step instructions:</b><o:p></o:p></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">Boil
your chicken breasts on the stove in a medium to large sauce pan, on
medium heat about 30 to 45 minutes or until cooked all the way through and
pre heat your oven to 350 F.<o:p></o:p></li>
</ul>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">While
the chicken is boiling cut the cold cream cheese into cubes and place
them into an 11.5" x 8" x 2" Pyrex style baking dish
lightly misted with buttered flavor Pam.<o:p></o:p></li>
</ul>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">Evenly
sprinkle the fancy shredded cheese on top of the cream cheese cubes.</li>
</ul>
<ul style="margin-top: 0in;" type="disc">
<li><span style="font-family: "symbol"; font-size: 10pt; line-height: 115%; text-indent: -0.25in;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="text-indent: -0.25in;">Pour the 1 cup of ranch and the 1 cup of Franks
Red Hot on top of the cheesy mixture and place the dish into the oven uncovered
for 7 to 10 minutes. You will want to
stir the mixture after about 7 to 10 minutes and put it back in the oven and
bake an additional 7 to 10 minutes and stir until mixture and cream cheese is
well mixed together.</span></li>
</ul>
<div class="MsoListParagraph" style="mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -.25in;">
<o:p></o:p></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">While
the mixture is baking and your chicken is done boiling you will want to
shred your chicken. The best way to do this is by putting the pan into the
sink and running cold water over the chicken to speed up the process, once
cooled you may hand shred the chicken into a bowl.</li>
</ul>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="text-indent: -0.25in;">After the cheesy mixture is done baking and
mixed together well you may now add the chicken, simply pour the chicken on top
of the mixture, carefully stir the mixture well and cover with aluminum foil
and bake an additional 20 to 30 minutes.</span></li>
</ul>
<div class="MsoListParagraph" style="mso-list: l5 level1 lfo4; tab-stops: list .5in; text-indent: -.25in;">
<o:p></o:p></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">Once
baked you can carefully pour into your serving bowl, garnish with green
onion and celery and enjoy!<o:p></o:p></li>
</ul>
bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-3891867953804761862016-02-05T09:39:00.005-05:002016-02-05T09:39:54.284-05:00Crockpot BeefI modified this recipe from the short rib recipe I posted a long time ago. It is a new family favorite.<br />
<br />
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
2-3 lbs beef (chuck, bottom round, or brisket all work)</div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
4 onions roughly chopped</div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
1 bag baby carrots</div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
3 stalks celery, chopped</div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
3-4 cloves garlic, chopped or garlic paste</div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
salt and pepper to taste</div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
1 cup dry red wine (merlot or cabernet)</div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
2 cups beef broth or stock</div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
3-4 tablespoons flour</div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
<br /></div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
I sometimes do this when the beef is still frozen - doesn't seem to matter.</div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
<br /></div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
Salt and pepper the beef. Put all vegetables (including garlic) in bottom of slow cooker/crock pot. Place beef on top of the veggies. Pour wine and broth over top of beef. I usually cook it on high for an hour or two and then switch to low and cook for approximately 6-8 hours. Remove the beef from the pot, then I remove all the veggies and strain the broth. Put the broth into a small pot and whisk in the flour until the sauce thickens. I pour the sauce over the beef and put it back into the slow cooker on warm until everyone is ready to eat. The meat is usually falling apart. I tend to discard all the veggies and serve with other side dishes like mashed potatoes and green beans or whatever your family likes best.</div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
<br /></div>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">
Enjoy!</div>
<div>
<br /></div>
bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-85509298296468190132015-08-25T07:00:00.000-04:002015-08-25T07:00:01.207-04:00Oven Baked Macaroni & Cheese - UPDATED VERSIONI was asked to make macaroni and cheese for a function today. When I went back through my old blog posts and pulled out the original Macaroni & Cheese recipe that I used many times I realized that the old recipe doesn't state the amount of flour to use or the method of blending the flour into the milk to make the roux. I decided to do an update with a more accurate recipe that you will find below.<br />
<br />
<strong><span style="font-size: large;"><i>Oven Baked Macaroni & Cheese</i></span></strong><br />
<br />
16 oz of uncooked elbow macaroni<br />
1 stick of butter<br />
4 cups of milk<br />
1/2 cup flour<br />
12 oz sharp cheddar (grated) cheese, reserve a handful to sprinkle on top<br />
1 teaspoon of salt (I cut this down from 2 teaspoons in the original recipe)<br />
1/4 teaspoon cayenne pepper<br />
1/4 teaspoon nutmeg<br />
1 teaspoon dry mustard<br />
2 teaspoons all-purpose flour<br />
<br />
1. Preheat oven to 350 degrees<br />
2. Cook the macaroni according to the package directions.<br />
3. In a heavy saucepan, melt the butter, whisk in flour to make a paste.<br />
4. Warm the milk in microwave for 2-3 minutes.<br />
5. Slowly add milk to the paste.<br />
6. Whisk in the milk until thickened (about 1-2 minutes).<br />
7. Remove from heat and add the salt, pepper, nutmeg, mustard and cheese, stir until smooth.<br />
8. Stir the cooked macaroni into the cheese sauce and pour into a 3 quart casserole dish.<br />
9. Sprinkle remaining cheese on top and bake for 30 minutes.<br />
<br />
(You can easily do half the recipe in a 1-1/2 or 2 quart baking dish or even double the recipe for a large crowd.)<br />
<div>
<br /></div>
<div>
Enjoy!</div>
<div>
<br /></div>
<div>
<br /></div>
bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-64578253578896353102015-08-24T07:00:00.000-04:002015-08-24T07:00:03.743-04:00Roasted CauliflowerThis is a great way to make cauliflower. It is very tasty.<br />
<br />
<span style="font-size: large;"><b><i>ROASTED CAULIFLOWER</i></b></span><br />
<br />
<i><b>Ingredients:</b></i><br />
<br />
2 heads cauliflower, cut into florets<br />
2 leeks, thinly sliced, white and pale green parts only<br />
1 red bell pepper, thinly sliced<br />
1/4 cup olive oil<br />
2 tablespoons Dijon mustard<br />
1 tablespoon chopped fresh thyme<br />
1/2 teaspoon salt<br />
<br />
<b><i>Preparation:</i></b><br />
<br />
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.<br />
<br />
Place the cauliflower, leeks and red peppers on the prepared baking sheet.<br />
<br />
In a small bowl, combine the olive oil, lemon juice, Dijon mustard, thyme, and salt. Add to cauliflower mixture, tossing gently to coat.<br />
<br />
Bake until the cauliflower is tender, 35 to 45 minutes, stirring occasionally. Serve<br />
<br />
Enjoy!<br />
<br />
<br />bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0tag:blogger.com,1999:blog-1407567398073570143.post-61421255665691413102015-08-23T07:00:00.000-04:002015-08-23T07:00:05.313-04:00Blueberry Blast SmoothieI tried this smoothie a few weeks ago. It was great. The recipe comes from Ellie Krieger. It is simple but satisfying.<br />
<br />
<b><span style="font-size: large;">Blueberry Blast Smoothie</span></b><br />
<br />
<b><i>Ingredients:</i></b><br />
<br />
1/2 cup nonfat or 1% lowfat milk<br />
1/2 cup nonfat plain yogurt<br />
1 cup frozen blueberries (unsweetened)<br />
1 teaspoon honey<br />
<br />
<b><i>Directions:</i></b><br />
<br />
Put all ingredients into a blender and blend until smooth.<br />
<br />
<br />bloggingmomhttp://www.blogger.com/profile/14601711941371267572noreply@blogger.com0