tag:blogger.com,1999:blog-27621318877290172142024-02-07T15:40:15.476-05:00Molli's in the KitchenHaving fun in the kitchen - baking, cooking & whatnot!Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-2762131887729017214.post-74563579825967423522011-09-27T10:06:00.000-04:002011-09-27T10:06:01.835-04:00Roasted Tomato Sauce/ Soup<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Again with a tomato recipe. I know, but when you have a counter full of tomatoes, you must use them. Especially before they become a breeding ground for fruit flies. Trust me. I got this recipe from a friend, who got it from <a href="http://www.jennsylvania.com/jennsylvania/2009/09/yes-this-post-is-two-years-old-but-pertinent-today-because-im-making-this-soup-today.html">Jen Lancaster</a>. Ok, so not exactly magic, but magically delicious. Depending on what is added in, and how much it is blended it can be sauce or soup. I love how easy it is to make, as long as you have a few hours. Nice thing, it is not hands on for the whole time, which is something I appreciate. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This stores very well in the refrigerator or freezer.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBpwJ0m4R_fxtdG7lbSebkxvFWihiM3KU-ARvCUDXWpcGUYIGh1ox915PJMrJpBNf5c3hj2uGU0Yb5J1Y84_q7K-dmnOSuuPYmXKVtOqLZelXDE0ew-mKf8vmjgJZ4tBSWWWH4BX7qnzq/s1600/DSC02498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBpwJ0m4R_fxtdG7lbSebkxvFWihiM3KU-ARvCUDXWpcGUYIGh1ox915PJMrJpBNf5c3hj2uGU0Yb5J1Y84_q7K-dmnOSuuPYmXKVtOqLZelXDE0ew-mKf8vmjgJZ4tBSWWWH4BX7qnzq/s320/DSC02498.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Verdana, sans-serif; line-height: 19px;">Approx 4 lbs. tomatoes, halved, no need to seed</span><br />
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<span class="Apple-style-span" style="background-color: white; font-family: Verdana, sans-serif; line-height: 19px;">Soup: Herbs de Provence, garlic cloves, cream</span></div>
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Preheat oven to 300º.</div>
</span></span><span class="Apple-style-span" style="background-color: white; font-family: Verdana, sans-serif; line-height: 19px;">For Sauce: Toss with olive oil (I do this right on the sheet pan) halved tomatoes, half head (or to taste) of garlic cloves, peeled, onion, fresh basil leaves (12-15). Arrange tomato cut side down. Sprinkle generously with salt and pepper.</span><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><div style="margin-bottom: 10px; margin-top: 10px; text-align: left;">
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<span class="Apple-style-span" style="line-height: 19px;">For Soup: Toss with olive oil (I do this right on the sheet pan) halved tomatoes, peeled garlic cloves (to taste depending on how garlicky you want your soup) and onion. Arrange tomatoes cut side down. Sprinkle with salt and pepper generously and Herbs de Provence</span><br />
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<span class="Apple-style-span" style="line-height: 19px;">Roast 1 hour at 300º and then turn down the oven to 250º and roast another hour.</span></div>
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Peel skins off tomatoes and discard. Dump the contents of the sheet pans into a large bowl. Depending on how thick/ thin you like your sauce, pour all/some/none of the juices from the pan. Using an immersion blender blend into chunky sauce or soup thickness of your liking.<br />
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If making soup, add cream before serving.</div>
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Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com2tag:blogger.com,1999:blog-2762131887729017214.post-5591757976845531412011-08-31T21:48:00.000-04:002011-08-31T21:48:54.283-04:00Ratatouille<span class="Apple-style-span" style="background-color: #fdeedd; color: #333333; line-height: 19px;"></span><br />
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<span class="Apple-style-span" style="background-color: white; font-family: Verdana, sans-serif;">I love summer tomatoes. Funny thing is that when I was a kid, I HATED tomatoes. I didn't care where they came from or what they were in, I was NOT eating them, well, besides ketchup. Like we keep telling the boys, tastes change. We have 3 different varieties growing in our garden - San Marzano, Heirloom and Sweet 100s. We have gotten a couple of varieties from our CSA too. Needless to say, for the past couple of weeks, our counter has been a resting place for tomatoes. <a href="http://www.thekitchn.com/thekitchn/food-science/food-science-the-best-place-to-store-tomatoesand-why-061344">Fun Fact: Tomatoes should be stored on your counter vs. the refrigerator.</a> </span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Verdana, sans-serif;">We have a handle on the Sweet 100s. The boys, especially C, love to help pick them. More end up in their stomach vs. the tub, but that is A-OK with me. They seriously taste like candy. It is so easy to pop a couple (okay, handful) in your mouth. With the rest of the tomatoes, I've made sauce and plan on making marinara. I may even try freezing a few whole. </span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Verdana, sans-serif;">When the boys heard us talking about Ratatouille, they thought we were talking about the movie. C even asked if they got the recipe from the movie. The first time I heard of Ratatouille was in college. I was working at the genetics clinic and we had an intern, Sarah, from England for the summer. She was staying with our lab director, also British. Sarah would eat lunch with us and one day she had leftover Ratatouille. I remember thinking it was so exotic and beyond my comfort zone to even think about eating something like that. Like we keep telling the boys, tastes change.</span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Verdana, sans-serif;">We got eggplant in our CSA box so I knew it was time for Ratatouille. It is the epitome of summer to me - tomatoes, peppers, zucchini, summer squash, and fresh herbs. Any ratatouille is going to take some time. There is a LOT of chopping. I do think this recipe goes a little faster because you puree the red peppers and the tomatoes. Again, it is a lot of work, but t<span class="Apple-style-span" style="color: #333333; line-height: 19px;">his is seriously the best Ratatouille I have ever had. It is totally worth the two hours of chopping, cooking and stirring. Before I go further, I have to say, sadly the boys weren't nearly as big of fans of this as Ray and I were. </span></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">This makes a huge batch - but then when you have four pounds of tomatoes as the base, two and a half pounds of zucchini/ summer squash and a pound and a half of eggplant, you have to expect it. As suggested, this is even better the next day. You will not be disappointed eating this right after it is made. </span></span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 19px;">I got this recipe from an online friend and I will be forever grateful to her. </span></span><br />
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<a href="http://www.salon.com/food/francis_lam/2010/08/07/ratatouille_weapons_grade_style"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Weapons Grade Ratatouille</span></a></div>
</span>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-75952139694491608302011-08-25T02:30:00.000-04:002011-08-25T08:29:00.522-04:00Chocolate Chunk Cookies<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We all grew up eating the chocolate chip cookies from the back of Toll House Chocolate Chip bag. Does anyone else remember the commercial with the song - "Open up the yellow bag, let's make some cookies!" It's funny when I think back to making those cookies. I didn't preheat the oven. I just turned on the oven as I put the baking sheet in the oven. It never occurred to me why the first batch <i>always </i>seemed to take so much longer to bake, or that they were never as good as the other batches. It never crossed my mind to make another recipe for chocolate chip cookies other than what was on the bag.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I can't remember the last time I made the Toll House recipe. I do know the last time I did, I was disappointed. It just wasn't as good as I remembered. My fall back is <a href="http://mollisinthekitchen.blogspot.com/2010/03/chocolate-chip-cookies-alton-browns-10.html">Alton Brown #10</a> or the Alton Brown Chewy, but I get on these jags, where I want to try something new. That is where this recipe came into play. I got the <a href="http://www.amazon.com/gp/product/081186944X/ref=as_li_ss_tl?ie=UTF8&tag=molsinthekit-20&linkCode=as2&camp=217145&creative=399373&creativeASI">Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe</a> a while back but hadn't made anything from it. I saw Joann Chang on Sticky Bun Throwdown with Bobby Flay and when her book came out, I knew I wanted it. The book is nice because the measurements for the ingredients are listed by weight and volume. I love that - so much easier to have a bowl on the scale and dump in vs. all the measuring cups. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Here are the notes from an article in <a href="http://www.theatlantic.com/life/archive/10/11/recipe-flour-bakery-cafe-chocolate-chip-cookies/66155/">The Atlantic</a>:</span><br />
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<span class="Apple-style-span" style="background-color: white; line-height: 19px;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Like so many home bakers, the first time I made chocolate chip cookies I used the recipe from the back of the Toll House Chocolate Chip package. I was probably 10 years old and my mom watched over the process to make sure I didn't burn the house down. I didn't, and the cookies became a staple in the Chang household. Once I started baking professionally, I was in a world where no recipe was ever good enough—and the idea of baking chocolate chip cookies from the Toll House package was like suggesting to Bill that he read Software for Dummies—way too elementary. So I tested every other chocolate chip cookie recipe out there (or so it seemed). Every pastry chef and his/ her mother has a version of this cookie that is purported to be a vast improvement on the classic Toll House. Then, in 2000, I had to pick a final recipe for our chocolate chip cookie for Flour Bakery. You know what? There's a reason why everyone loves the Toll House cookie recipe: It makes an amazingly swell cookie.<br /><br />So I used that recipe as my starting point, but I did make a few small adjustments to bring it from good to great. First I substituted some of the all-purpose flour with bread flour which gives additional heft to the final cookie and makes it chewy rather than flat and crispy. I stirred some chopped milk chocolate to the dough, which adds a nice caramelized note. The dough can be baked immediately after it's mixed, but for the best results, I always wait at least a day so the dough firms up in the fridge and all of the ingredients have a chance to get to know each other—this makes for a much better cookie, believe it or not. And finally, most importantly, use the best chocolate you can. This is the key to making this recipe shine. Thank you, Toll House for your recipe but ixnay on the Nestle Chips please. Use a high quality 62- to 75-percent cacao chocolate and you will taste the difference. </span></i></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We all really loved these cookies. I did use Toll House chips, because it was what I had in the house. If I were selling these at a bakery I would use higher quality chocolate, but for Ray and the boys, Toll house is just fine. The cookies are big, sturdy and chewy. I trusted the recipe with the addition of milk chocolate. It really does add the caramelized note. So good! I also made smaller size cookies, using a 2 tablespoon scoop, baking about 11 minutes, and used them for homemade ice cream sandwiches. The cookies were slightly cooled. The combination of warm, gooey chocolate chips with the cool ice cream was fantastic! It was cute because H took one bite of his sandwich and said this recipe should go on the "keeper" list. </span><br />
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<span class="Apple-style-span" style="background-color: white; line-height: 19px;"><u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Chocolate Chunk Cookies</span></u></span><br />
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<span class="Apple-style-span" style="background-color: white; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup (2 sticks; 224 grams) unsalted butter </span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">¾ cup (150 grams) granulated sugar<br />¾ cup (175 grams) light brown sugar<br />2 eggs<br />1 ¼ cup (175 grams) all-purpose flour<br />1 cup (160 grams) bread flour<br />1 teaspoon baking soda<br />½ teaspoon salt<br />1 ½ cups (9 ounces; 250 grams) chopped semisweet chocolate<br />½ cup (2.5 ounces; 70 grams) finely chopped milk chocolate<br /><br />If you're baking the cookies on the same day you prepare the batter, heat the oven to 350 degrees and position a rack in the center of the oven.<br /><br />Using a stand mixer fitted with a paddle attachment (or mixing by hand with a wooden spoon), beat the butter, granulated sugar, and brown sugar on medium speed until mixture is light and fluffy, about five minutes. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl and the paddle itself a few times; the sugar and butter love to collect here and stay unmixed. Beat in the eggs and vanilla extract on medium speed until thoroughly combined, two to three minutes. Again scrape the bowl and the paddle to make sure the eggs are thoroughly incorporated.<br /><br />Mix together the all-purpose flour, bread flour, baking soda and salt. Add both chocolates to the flour mix and toss to combine. Turn the mixer to low speed (or continue to use a wooden spoon if mixing by hand) and slowly blend the flour-chocolate mixture into the butter-sugar mixture. Mix until the flour and chocolate are totally incorporated and the dough is completely mixed.<br /><br />For best results, scrape dough into a container and let rest in the refrigerator for a day before baking. The next day, heat the oven to 350 degrees and position a rack in the center of the oven. Drop the dough in ¼-cup balls onto a baking sheet about two inches apart. Press dough balls down slightly with the palm of your hand. If the batter does not fit all on one tray drop cookies on a second baking sheet and bake when the first tray is finished. If you have only one sheet tray, bake one batch and then cool the tray by running it under cold water before baking a second batch. Bake until cookies are golden brown on the edges and slightly soft in the center, 15 to 18 minutes. Remove from oven and let cool. The cookies can be stored in an airtight container for up to three days. The unbaked dough can be stored for up to a week in an airtight container in the fridge. </span></span><br />
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<span class="Apple-style-span" style="background-color: white; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">*Molli's Note: These are better if you let the dough rest for a day, but were very good when the dough refrigerated for a couple of hours. I also use parchment paper on the baking sheet for easy removal/ clean-up.</span></span><br />
<br />Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com1tag:blogger.com,1999:blog-2762131887729017214.post-60784248828944459962011-08-16T05:39:00.047-04:002011-08-16T07:20:18.618-04:00Zucchini Brownies<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">She's B-A-A-C-K!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I know, it has been a while. A girl starts getting into long-distance running, work gets in the way, the boys are into more activities - LIFE! I missed blogging, so here I am.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We got A LOT of zucchini in our last box from the <a href="http://www.localharvest.org/csa/">CSA</a>, not to mention that we have a hybrid summer squash growing in the garden. A neighbor friend posted this recipe and once I saw all that zucchini, I knew where to put it. Quick note, in ANY recipe that calls for zucchini, I sub summer squash if I need/ want to.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The boys helped make these brownies. I think if you asked them what their favorite part was during the process, it would be a tie between using the food processor to grate the zucchini and making/ frosting the brownies. We always do a little "quality control" when baking, so sampling the frosting was a must.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The batter for the brownies is a little different than usual, no eggs. It is also a little dry until you add in all the zucchini. Then it is the consistency of a traditional brownie batter.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">They are quick to put together outside of the grating of the zucchini.The brownies are moist and fudgy. The frosting puts these over the top - rich and delicious. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The recipe is supposed to make 24. Not in this house. </span><br />
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<h1 class="plaincharacterwrap fn" id="itemTitle" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">
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<h1 class="plaincharacterwrap fn" id="itemTitle" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">
<span class="Apple-style-span" style="background-color: white; font-weight: normal;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Adapted from <a href="http://allrecipes.com/recipe/zucchini-brownies/detail.aspx">Allrecipes.com</a></span></i></span></h1>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 16px;">1/2 cup vegetable oil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 cups sugar</span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoo</span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 16px;">ns vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup unsweetened cocoa powder</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 teaspoons baking soda</span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon salt</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups shredded zucchini</span><br />
<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6 tablespoons unsweetened cocoa powder</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup butter</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups confectioners' sugar</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup milk</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon vanilla extract</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 350. Grease and flour (I like baking spray with flour) a 9x13 inch baking pan.</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini. Spread evenly into the prepared pan.</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. </span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To make the frosting, melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.</span></li>
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<br />Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-79831186894703272852010-07-05T14:06:00.002-04:002010-07-05T14:15:03.977-04:00Beet Greens with Sweet Onions and Feta Cheese<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We belong to a CSA (Community Supported Agriculture). If you aren't familiar with a CSA, you pay for a share (full or half) to a local farmer before the season starts. Then you get a share of whatever the farm produces. I think it is one of the greatest things we have ever done. For one, I love beets. Two, my boys eat a variety of vegetables that I probably would not buy at the store, because I had never had them, like kohlrabi for example. Three, I love knowing WHERE and HOW our food was grown and WHEN it was picked, usually the morning of distribution day. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Anyway, back to my love of beets. When we first got beets in the CSA box, I was a little nervous. Way back, when it was just me and Ray, we tried fresh beets from a store. I roasted them and they had this taste that neither Ray nor I liked. Woodsy and gross. They were huge and who knows how long they had been there. Our farmers knew we were new to a CSA, so they gave us advice on how to prepare certain veggies and what we could use. When they told us we could eat the greens as well as the beet root, I was a little surprised. I had never heard of that. I was still leery of the beet itself, so I started looking for a recipe to use the greens. Later, I will share a recipe for the beet itself that is SO good! </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Thus began our love of beets.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I've made this a number of times. Ray and I prefer it with chard or beet greens. You can also use kale, escarole, mustard greens or collards. C even liked it, although he wouldn't admit it. As always, I put a portion of everything on their plates, with the family rule that you at least try one bite of everything on your plate. C took one bite, then kept going back until it was gone. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This recipe is quite easy to make. The hardest part is washing and stemming the greens. If you use young, tender greens you won't need to stem the greens. With beet greens, if the beets are big enough to pull from the ground, you need to stem the greens. To stem, hold the stem with one hand and using your pointer and thumb of the other hand, slide up the stem of the green. Once you do it, you'll see what I mean. You can do this part while caramelizing the onions. It is more chopping and sautéing than anything. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You could serve this over short pasta, but we like it by itself, sometimes with a hunk of crusty bread to mop up the juices.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Beet Greens with Sweet Onions and Feta Cheese</u></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Adapted from <a href="http://www.amazon.com/gp/product/1401322328?ie=UTF8&tag=molsinthekit-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1401322328">The Vegetable Dishes I Can't Live Without</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=molsinthekit-20&l=as2&o=1&a=1401322328" style="border: none !important; margin: 0px !important;" width="1" /></i></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons extra-virgin olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 cups sliced sweet onion, such a Vidalia, I used one large</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 larges bunches fresh beet greens, stemmed if necessary and coarsely chopped (~12 cups)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt, to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">feta cheese, crumbled, up to 1 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">freshly ground black pepper to taste</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Put olive oil in a large, deep skillet over medium heat. After about a minute, add the onions and sauté over high heat for about five minutes. Reduce heat to medium, cover the pan and let the onions cook until very tender, about 10 more minutes.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the beet greens in batches, sprinkling lightly with salt after each addition and turning them with tongs, bringing up the wilted ones from the bottom to the top of the pile.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">When all the greens have wilted, stir in the cheese and cook for about 2 minutes. Sprinkle generously with black pepper. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serve hot or warm.</span><br />
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</div>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-87953993573120371662010-04-04T07:12:00.000-04:002010-04-04T07:21:48.897-04:00Cinnamon Swirl Bread<span style="font-family: Georgia, 'Times New Roman', serif;">I always like to make a little something special for breakfast on holidays. I think I have mentioned it before but it is that whole tradition associated with holiday thing with me.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">The boys and I had a great time making this bread. The nice thing about making bread with the kids is that since the bread needs a couple rises, there are breaks that they can play and it doesn't seem like drudgery. My boys both love to measure and pour the ingredients. They love to turn on the mixer and give the dough some kneading. H especially loves to smell the ingedients and what we are making along the way. They both enjoyed rolling out the dough and patting the filling on. Really, I think they like making bread because it is so hands on. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">This dough is really great to work with. It comes together really nicely. It also seemed easy to roll out. The hardest part for me was making sure it was the right measurements (8x16) before adding the filling and rolling up into a loaf shape. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">This recipe had some tips that were different than any that I have seen for a swirl type of bread. They really helped though. The first was to use an egg wash vs. butter to help keep the bread from unravelling when slicing. Butter acts as a barrier between the pieces of rolled-up dough, preventing them from cohering, and giving you bread that "unravels" when you cut it. On the other hand, the protein in egg acts like glue, cementing the bread and filling together, and allowing much less (though still a bit) unraveling. The second is to blend the sugar, cinnamon and raisins until smooth. This well help the filling be more cohesive and moist as well as add a subtle flavor. I used a small food processor. Again, a small appliance that boys love to operate.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">The filling makes this bread moist and the flavor is oh.so.good! Yum! This bread is also different, and better, than store-bought because of the topping. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">The house smelled out of this world while it was baking! </span><br />
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<strong><u><span style="font-family: Georgia, 'Times New Roman', serif;">Cinnamon Swirl Bread</span></u></strong><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">King Arthur Flour</span><br />
<em><span style="font-family: Georgia, 'Times New Roman', serif;">Dough</span></em><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 cups King Arthur Unbleached All-Purpose Flour</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup potato flour</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup Baker's Special Dry Milk</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 teaspoons salt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon cinnamon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 1/2 teaspoons instant yeast</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4 tablespoons butter </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 cup water</span><br />
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<em><span style="font-family: Georgia, 'Times New Roman', serif;">Filling</span></em><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">egg wash, made from 1 egg with 1 tablespoon water</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 teaspoons cinnamon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup raisins or currants</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons all-purpose flour</span><br />
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<em><span style="font-family: Georgia, 'Times New Roman', serif;">Topping</span></em><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons butter</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon cinnamon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup all-purpose flour</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">In a large mixing bowl, combine all of the dough ingredients, mixing till the dough begins to come away from the sides of the bowl. Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth. If you're kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes; allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it'll be puffy, if not doubled in bulk. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Transfer the dough to a lightly oiled work surface, and shape it into a long, thin rectangle, about 16 x 8 inches. Brush the dough with some of the beaten egg, combine the filling ingredients, and pat them gently onto the dough. Beginning with a short edge, roll the dough into a log. Pinch the side seam and ends closed (to keep the filling from bubbling out), and place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover the pan with lightly greased plastic wrap or a dough-rising cover, and allow the bread to rise for about 1 hour at room temperature, or until it's crowned about 1 inch over the rim of the pan.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">In a small bowl or mini processor, combine the streusel ingredients, cutting in the butter until the mixture is crumbly. If you're using a mini processor, watch carefully; streusel will go from crumbly to a cohesive mass in just a second or so. Brush the loaf with some (or all) of the remaining beaten egg, and gently press on the streusel. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Bake the bread in a preheated 350°F oven for about 45 minutes, tenting the loaf lightly with aluminum foil for the final 15 minutes or so if it appears to be browning too quickly. Remove the loaf from the oven, and after about 5 minutes, gently remove it from the pan. Some of the streusel will fall off, but you cal alleviate this by first loosening all around the edges of the loaf with a knife, then turning the pan on its side and gently pulling it away from the loaf. Streusel will continue to fall off as you maneuver the bread but you'll still be left with some nice, sweet topping.</span>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com3tag:blogger.com,1999:blog-2762131887729017214.post-33818628095766968322010-03-31T02:15:00.000-04:002010-03-31T15:52:24.012-04:00Stroganoff-Style Spaghetti 'n' Meatballs<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">This is a true 30-Minute Meal. I had to work late, yada, yada, yada, you know the story. I needed to get something on the table, and fast. Luckily, I remembered this recipe that I saw in a Taste of Home magazine while at my parents. I pulled it up on the computer and had dinner in about 20 minutes. We keep meatballs, turkey and/or beef, in the freezer for times like this. Since the meatballs are pre-cooked, this dish takes as long as it takes for water to boil and spaghetti to cook.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">This recipe is great just because we keep these ingredients in the pantry/freezer and it was seriously quick.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">The boys really liked this. C requested it be on the "Make Forever" list. It was also a nice change from red sauce spaghetti. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">This dish isn't the most photogenic. I will add, there was a nice green veggie on the plate but that got eaten before I remembered to take a picture of the plate.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><strong><u>Stroganoff-Style Spaghetti 'n' Meatballs Recipe</u></strong> </span></div><span style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<em><span style="font-family: Georgia, 'Times New Roman', serif;">Adapted from Taste of Home</span></em><br />
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<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 pound uncooked spaghetti</span></div><span style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 package (12 ounces) frozen fully cooked Italian meatballs</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons finely chopped onion</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 garlic clove, minced</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon olive oil (I used less)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup 2% milk</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1teaspoon beef base</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon Cajun seasoning</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (8 ounces) sour cream </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, beef base and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Gradually stir in sour cream; heat through (do not boil). Drain spaghetti. Serve immediately with meatballs and sauce over spaghetti.</span>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com1tag:blogger.com,1999:blog-2762131887729017214.post-52305484146757822562010-03-25T07:04:00.000-04:002010-03-25T07:04:02.931-04:00Green beans and garlic<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Green beans are one of my favorite vegetables. I love them pretty much any which way. These are one of those recipes that are SO simple yet impressive. They come together very quickly. If I am making them for company, I will have the ingredients measured out so it goes that much faster, down to the green beans already steamed. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">If you aren't a wine person, you could easily use chicken or vegetable broth instead. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">The boys are hit and miss with these. I think it is because of the wine. I need to take my own advice and just use broth. I don't always use the almonds either, but they really give a nice flavor and texture to the dish.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">To toast almonds, I use the stove top method. I put them in a non-stick skillet over medium-heat, medium-high if I am not going to move a step away from the pan, and stir often until nicely browned. The nuts can go VERY quickly, so turn off the heat once they are browned to your liking. If you don't remove them from the pan immediately, they will cook some from the residual heat in the pan.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b><u>Garlicky Green Beans</u></b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 lb fresh green beans -- cut into 3" pieces -- frozen works fine too</span></span></div><span class="Apple-style-span" style="font-family: verdana, arial, sans-serif; font-size: 11px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">2 TBS butter</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">3 cloves garlic -- finely minced</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1 tsp chicken bouillon granules (can crumble a cube)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1/4 cup white wine</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">salt and pepper to taste</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">1/4 - 1/2 cup sliced almonds, toasted</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Steam or boil green beans for 4-5 minutes until crisp-tender. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">In medium skillet over medium heat melt butter, add garlic, and saute for 2 minutes or until tender and fragant. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Add green beans, stir well to coat with the butter/garlic mixture, sprinkle chicken bouillon over beans and stir to mix, then saute another 3 minutes to desired doneness. </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Turn heat up to medium high, then pour in the wine and let it sizzle and evaporate most of the alcohol. Lower heat, add salt and pepper to taste, and stir thoroughly. Top with toasted almonds. Serve immediately.</span></span></div></span>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-69840862428590657522010-03-23T02:16:00.003-04:002010-03-23T15:55:54.901-04:00Turkey Gyros<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"> I am note-writer on my recipes. In cookbooks, yes cookbooks, computer print-offs, and with sticky notes on recipe cards. I like to have our rating, yes I rate recipes, but not always, if it was fast and easy, what we liked about it, and any changes. Whenever I see this recipe, I smile. What makes me smile is the note I made after C had them for the time. My note on the recipe says "C Devoured". Actually that was an understatement. He was probably around 18 mo or so and he just went crazy. I still smile thinking about it.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">I got this recipe online a few years back. Ray and I always liked them. They are easy to make and the leftover meat freezes well. Now I purposely double the batch so there is plenty for the freezer, and we have a super easy dinner for later. I also got into the habit of making these for new moms. I give them a container of meat, a container of Cucumber Sauce, a package of pitas and sliced tomatoes. They can be eaten whenever.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">It seems like a lot of ingredients, but really it is just ground turkey and onions with some seasonings added in. I make the Cucumber sauce first so the flavors have time to meld. I also taste before serving. Sometimes it needs a little extra sauce. Be sure to scrape all the seeds out of the cucumber as they can thin the sauce in a bad way. I use a spoon.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">This meal can be on the table in less than 30 minutes. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">We eat out Turkey Gyros with extra sauce.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><strong><u>Turkey Gyros</u></strong> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 pound lean ground turkey</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup onion</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons minced garlic</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 teaspoon salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon dried marjoram</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon dried rosemary</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon black pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"> 4 pita breads - 7"</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Cucumber Sauce </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup plain nonfat yogurt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup sour cream, light</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 medium cucumber -- seeded and chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon dried dill</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 dash black pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">In bowl combine all Cucumber Sauce ingredients, stir.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Mix all turkey ingredients in non stick skillet and brown. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Spoon hot meat mixture over pita and top with sauce</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-70089749768403910852010-03-15T06:15:00.033-04:002010-03-15T06:15:00.313-04:00Lemon Chicken with Croutons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLAgUqJIRFE0QOLtPZbSdYI00mgklrZ7L_hyphenhyphenNGBgFYP42YiERwqoVssneb6-_c0UIUGHSd_Ft9InLID4FGTHMjaBykVT4hjv7nQp-dSpNHrrwG-rSsw9uP0Glu-3bWTyhP9rI0vf6R9-er/s1600-h/DSC01006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLAgUqJIRFE0QOLtPZbSdYI00mgklrZ7L_hyphenhyphenNGBgFYP42YiERwqoVssneb6-_c0UIUGHSd_Ft9InLID4FGTHMjaBykVT4hjv7nQp-dSpNHrrwG-rSsw9uP0Glu-3bWTyhP9rI0vf6R9-er/s320/DSC01006.JPG" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Doesn't that look delicious? It is seriously the best roasted chicken I have ever had. BEST EVER. The ingredients are so simple but when combined together, it is a chicken to be reckoned with. In a recent episode, Ina updated the recipe a bit and told the story of how women have gotten proposed to, after making this chicken for their boyfriends. I know 3 males who go crazy for it every time <strong><em>I</em></strong> make it.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">I got this recipe from Ina Garten's cookbook <a href="http://www.amazon.com/gp/product/1400049350?ie=UTF8&tag=molsinthekit-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1400049350">Barefoot in Paris</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=molsinthekit-20&l=as2&o=1&a=1400049350" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" />. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">The chicken is simply stuffed with a couple of lemons, after having the inside cavity salted and peppered. Then it is a rub with butter or olive oil, and more salt and pepper. You place it on top of a bed of sliced onions tossed with olive oil. Don't go too crazy with the olive oil but don't skimp either. Then the chicken is ready to roast.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">The first time I tried it, I thought it was weird to have the chicken served over the croutons, but oh my! When you get the pan juices,onions and chicken on top - WOW! I use the bread that I make for sandwiches. It is a firm loaf and holds up well for this.</span></div><span style="font-family: Georgia, "Times New Roman", serif;"></span> <br />
<span style="font-family: Georgia, "Times New Roman", serif;">Outside of using olive oil for the butter for coating the skin of the chicken before roasting, I follow this recipe to a "T". It has turned out perfect and delicious every time. This recipe would be great for anyone who is afraid of roasting a whole chicken. You will not be disappointed.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong><u>Lemon Chicken with Croutons</u></strong> </span><br />
<em><span style="font-family: Georgia, "Times New Roman", serif;">Barefoot Contessa- Ina Garten </span></em><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 (4 to 5-pound) roasting chicken </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 large yellow onion, sliced </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Good olive oil </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Kosher salt </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Freshly ground black pepper </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 lemons, quartered </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoons unsalted butter, melted </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6 cups (3/4-inch) bread cubes (1 baguette or round boule) </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 425 degrees F. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.) </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm. </span>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-78895902085305504122010-03-10T07:12:00.000-05:002010-03-10T07:12:44.750-05:00Cream of Carrot Soup<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Let me start out right now with an apology. I did not intend to go this long without a blog post. But, I am a working mother, so sometimes life gets in the way.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is one of my family's all time favorite soup recipes. This soup is so good, that H requests it, a lot. We first tried the soup almost 4 years ago, when my sweet H was born. A neighbor gave us a pot of this as part of dinner she made us. We usually have all the ingredients in the refrigerator/ pantry, which is a plus.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This comes together in under an hour. It goes even faster when you use baby carrots and don't have to peel! I will sometimes throw in an extra handful of carrots just because. It doesn't throw anything off. You could also make this vegetarian and use vegetable broth. I prefer chicken broth because I think it has more flavor. I use milk, lately 2%, but you can go all out and use cream. I like to eat more than one bowl, and would feel WAY too guilty doing that, but you can.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I have a stick, or immersion blender, and use that vs. pouring it in batches into the blender. If you do pour by the batch into the blender, be very careful and don't fill the jar of the blender too full. That is an accident waiting to happen.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This makes a very large batch of soup. We usually have enough for everyone to have at least a bowl, remember I have two, and a large container for the freezer, and another container in the refrigerator. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The soup freezes very well.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div class="separator" style="clear: both; text-align: left;"><b><u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cream of Carrot Soup</span></u></b></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 tablespoons butter</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 onions -- chopped</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12 carrots -- peeled and sliced (6 cups)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 stalks celery ribs -- chopped (not too many or will taste bitter)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 medium potatoes -- peeled and diced</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10 cups chicken broth</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup whole milk -- or cream</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">salt and pepper -- to taste</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Melt butter in large pot; add onion, carrots, and celery; then cook uncovered 10-15 min, stirring ocassionally. Add potatoes and stir until coated. Stir in broth and cook, partially covered, until potatoes are tender (about 20 min). Puree in blender in as many increments as necessary, with blender cautiously vented. Empty pureed portions into another large pot. When all pureed, stir in cream, add salt and pepper to taste, and reheat if necessary without boiling.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-71616828453365696532010-03-01T02:16:00.001-05:002010-03-01T16:36:42.771-05:00Chocolate Chip Cookies - Alton Brown's #10<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*. My friend Julie says her chocolate chip cookie recipe is the best. Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy. While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time. Then again, I usually chill the cookie dough before baking regardless. I have friends who chill the dough 48-72 hours before baking, after making </span><a href="http://www.nytimes.com/2008/07/09/dining/091crex.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">these</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his book </span><a href="http://www.amazon.com/gp/product/1584793414?ie=UTF8&tag=molsinthekit-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1584793414"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm Just Here for More Food: Food x Mixing + Heat = Baking</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=molsinthekit-20&l=as2&o=1&a=1584793414" style="border: none !important; margin: 0px !important;" width="1" />. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I also take my cookies out on the earlier side so I can ensure they are chewy.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: darkgrey; font-size: 13px; line-height: 22px;"></span></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 1em; font-weight: normal; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><strong><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chocolate Chip Cookie #10 from </span></span></strong></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 1em; font-weight: normal; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><strong><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: darkgrey; font-weight: normal;"><span style="font-style: italic;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm Just Here for More Food</span></span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> - Alton Brown</span></span></span></span></strong></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 1em; font-weight: normal; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix and set aside:</span></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"></span></span><br />
<span class="Apple-style-span" style="color: black;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 1/4 cups all-purpose flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon baking soda</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon salt</span></div></span><br />
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 1em; font-weight: normal; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now mix together the wet ingredients:</span></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"></span></span><br />
<span class="Apple-style-span" style="color: black;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup brown sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup unsalted butter, melted and slightly cooled </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 large egg yolks</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla extract</span></div></span><br />
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 1em; font-weight: normal; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now add the dry to the wet and mix gently with a wooden spoon. Do not over mix!! While there is still some flour showing, add 2 cups chocolate chips and mix the rest of the way.</span></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 1em; font-weight: normal; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake 10-11 minutes or until golden at 375º. </span></span></div><br />
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</div>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-76306996572635718612010-02-26T05:07:00.001-05:002010-02-26T05:07:00.530-05:00Bourbon Glazed Pork Tenderloin<div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Like a lot of things I make, I like to think that I have made them so many times that I have perfected them. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">This pork is based off of <a href="http://mollisinthekitchen.blogspot.com/2009/12/bourbon-glazed-salmon.html">Bourbon Glazed Salmon</a>. I tweaked the recipe to have enough of the marinade to reserve some to use as a sauce. I also marinate the pork much longer than the salmon. Using the technique from another recipe, I tried cooking the pork in the marinade, vs. broiling it and the marinade has a more prounounced flavor. I also think the pork is jucier. Pulling it from the oven at 155 degrees and letting it sit for 10 minutes before slicing also helps with that.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">I also learned a small trick when using the reserved marinade. Since it does have bourbon in it and the alcohol can have that raw taste, bring it to a boil to take the edge off.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">This pork is easy enough for a weeknight, but also tastes special enough to serve to company. You can do the bulk of the work before your guests arrive and then pop it in the oven to cook when the time is right. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><u><span style="font-family: "Trebuchet MS", sans-serif;">Bourbon-Glazed Pork Tenderloin</span></u></strong></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">2 cups packed brown sugar </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3/4 cup bourbon </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup low-sodium soy sauce </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup fresh lime juice </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 teaspoons grated peeled fresh ginger </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 teaspoon salt </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 teaspoon freshly ground black pepper </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 garlic cloves, crushed </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><span style="font-family: "Trebuchet MS", sans-serif;">2 - 2 1/2 pounds pork tenderloin</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Combine the first 8 ingredients in a large zip-top plastic bag; reserve about 1 cup of marinade. Refrigerate. Add pork tenderloins to zip top bag. Seal bag, and marinate in refrigerator 2 -8 hours, turning bag occasionally.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Preheat oven to 450 degrees.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Empty ziploc bag contents into a 11x3 baking dish, marinade and all, and bake for about 25 minutes, or until an instant read thermometer reads 155 degrees. Let pork sit about 10 minutes before removing from baking dish and slicing.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Take reserved marinade and heat in a sauce pan until it starts to boil. Serve pork with a drizzle of sauce.</span>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-35916520245850411872010-02-24T02:05:00.003-05:002010-02-24T02:05:00.373-05:00Candy Carrot Coins<div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">C & H both love carrots. They like them raw, roasted and cooked.</span> <span style="font-family: 'Trebuchet MS', sans-serif;">These carrots have been on our rotation for years. They taste good and most importantly, the boys eat them right up. Actually, we all do. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">I make these carrots quite often because they are always well recieved and they seem to make the dinner seem more special. And the boys gobble them up, did I say that already?</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Using a bag of baby carrots and a microwave steam bag these come together in a snap. The longest prep step is slicing the carrots and keeping little hands from swiping the sliced carrots.</span> </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><strong><u>Candy Carrot Coins</u></strong> </span></div><span style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><em>Family Fun Fast Family Dinners</em> </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 pound carrots </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon butter </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons brown sugar </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon water </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Peel, slice carrots. Cook until tender ( cover with water, microwave 6-7 minutes covered or steam etc.) </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">In small frying pan, melt the butter, sugar and water, and cook for 1 minute. Add carrot coins and toss to coat with the brown-sugar mixture. Cook on low for 3-4 minutes, or until the carrots are thoroughly glazed. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Makes 4 servings </span>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-84870003447706068092010-02-22T07:08:00.000-05:002010-02-22T07:08:44.415-05:00Lemony Chicken Piccata<div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">It seems like everyone has a recipe or two that is their go-to when it is rolling on dinner time and have nothing planned. That is what Lemony Chicken Piccata is for us. It is easy and good. Most importantly it is pretty quick in the grand scheme of things. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">I was watching <a href="http://www.foodnetwork.com/ten-dollar-dinners-with-melissa-darabian/index.html">Ten Dollar Dinners with Melissa D'Arabian</a> and got a great tip that makes this chicken even easier. Instead of pounding the chicken flat, which makes the chicken even in thickness, Melissa cut a thick chicken breast in half width-wise. I tried it the next time I made this recipe and it really did make the prep faster. It isn't as even as the pounding with a mallet, but when you are trying to get dinner on the table, it is fine. It is easier when the chicken breasts are slightly frozen.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">I also used my trick of mixing the dredge ingredients (flour/salt/pepper/garlic powder) in a ziploc bag and adding the chicken. The clean up is so much faster and easier. Again, on a weeknight, it is all about getting good food on the table in a reasonable amount of time.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">A fresh lemon is a requirement for this dish. No ifs, ands, or buts.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">I apologize that the picture isn't the most appetizing. I am working on that.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><u><span style="font-family: 'Trebuchet MS', sans-serif;">Lemony Chicken Piccata</span></u></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">1/2 cup all-purpose flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">1/2 teaspoon salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">1/4 teaspoon pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">1/4 teaspoon garlic powder</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">1 1/2 pounds boneless, skinless chicken breasts</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">1 tablespoon canola oil</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">1 lemon</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">1/2 teaspoon honey</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">Combine flour, salt, pepper and garlic powder in a ziploc bag. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">Slice the chicken breasts in half, width-wise. You can also put the chicken breast between 2 sheets of wax paper or plastic wrap and pound them with a meat mallet until they are about half of their original thickness. If you pound, you will need to cut the chicken in half as well.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">Heat the oil in a skillet over medium-high heat. Add the chicken to the flour mixture in the ziploc bag. Shake off the excess flour and put in the skillet. Cook the chicken until lightly browned, about 2-3 minutes. Flip the chicken and saute until lightly browned and cooked through, another 2-3 minutes. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">When the chicken is cooked, remove to a plate. Depending on how many chicken pieces you have, you may have to do 2 batches. You may also have to add a little more oil to the pan. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS';">Reduce the heat to low, and add the butter to melt. Once melted, remove from heat and add the honey and the juice of the lemon. Add any juices from the platter of chicken. Stir to combine and pour the sauce over the chicken. Serve.</span></div><div align="center" class="separator" style="clear: both; text-align: center;"><br />
</div>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-53458787149288717862010-02-17T05:28:00.025-05:002010-02-17T05:28:00.511-05:00Popovers<div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">I can't remember why I tried these popovers in the first place. It was most likely because I had never made or tried them. This recipe was also in a new cookbook and when I get a new cookbook, I like to try something right away. Whatever the reason, I am glad I did. We all love these popovers. They are buttery and crispy on the outside and soft on the inside. I do not like eggs in pretty much any form but I love the slightly eggy taste inside. Popovers are quite similar to eclairs or Pâte à choux.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">The boys love to help when making these. They can do pretty much do all of it by themselves. They can crack the eggs, pour the milk and measure the salt and flour. They also love buttering the muffin tin. *HINT* When letting children crack eggs, have them crack each egg on the bottom of a bowl. Any mess is contained and if you need to pick out a piece of shell, it is much easier. Pour each egg into the mixing bowl after it is cracked.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Along the way, I have learned a couple things. Most importantly, Eggland's Best eggs do not work for whatever reason. I tried a couple times and each time ended up with a tin of hockey pucks. The popovers didn't rise. Secondly, using a blender makes this really easy. Add the eggs and milk to a blender. Mix. Add the remaining ingredients and blend until smooth and well blended. This makes for easy mixing and pouring.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">The oven needs to be preheated, hot and ready to go when the popovers are put in to bake. When baking, DO NOT open the oven until the time is up.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">We love these served with some butter and homemade strawberry jam.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCL8zAZRF9IJz7RDJyduTj1mUj9OSyC3QGb-bzfbQH8zcOHUu62mtDqPSwm6J6Q5-9dXUJt54jpCzD1lKU5tH-ElGrVXOgQ8IpoYve3QT4ibnoMpPRAlXeCeY6GYEh-8ByguMA-kh6dqm9/s1600-h/DSC00966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCL8zAZRF9IJz7RDJyduTj1mUj9OSyC3QGb-bzfbQH8zcOHUu62mtDqPSwm6J6Q5-9dXUJt54jpCzD1lKU5tH-ElGrVXOgQ8IpoYve3QT4ibnoMpPRAlXeCeY6GYEh-8ByguMA-kh6dqm9/s320/DSC00966.JPG" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><strong><u><span style="font-family: "Trebuchet MS", sans-serif;">Perfect Popovers</span></u></strong></div><div class="separator" style="clear: both; text-align: left;"><em><span style="font-family: "Trebuchet MS", sans-serif;">Mollie Katzen</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">2 Tablespoons butter, melted</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">2 eggs</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 cup milk</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 cup flour</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1/4 teaspoon salt</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Preheat oven to 375°F.</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Brush the inside of 12 muffin cups with melted butter.</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Break eggs into a large mixing bowl. Add milk and beat well. Add flour and salt; whisk in until well blended. Pour batter into each muffin cup; cups should be about half to two-thirds full.</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Bake 30 minutes. Remove muffins from pan and prick with a fork to let steam escape. Serve immediately.</span></div>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com1tag:blogger.com,1999:blog-2762131887729017214.post-87351106863744016552010-02-15T06:26:00.093-05:002010-02-15T16:44:23.875-05:00The BEST Chocolate Cake<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">By now you know, I am all about tried-and-true recipes. Don't get me wrong, I love trying out new recipes like anyone else, but when I find one that becomes a tried-and-true, JACKPOT!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We had my parents over for my Mom's birthday and when I asked what flavor cake she would like, she said chocolate. Easy enough. Well, once I started going through my cookbooks, it became a little overwhelming. I like a challenge, but I had some time constraints and wouldn't be able to do something too time consuming, </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I have read/ heard about the Black Magic Cake from Hershey's and once I saw the recipe I knew it would be the one I would try. Then I read the recipe from the back of the container of cocoa and the Perfectly Chocolate Cake was really similar. I decided to combine the two recipes and it is a winner. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This cake is very easy to make. The ingredients are found in most pantries. You don't need to melt, sift, or alternately pour. It can be done in one bowl and all you need is a hand mixer. Outside of measuring, this cake is just as fast and 100 times better than any box mix. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The frosting really sets off the cake and takes it to another level. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You have to try this cake, it is rich, moist, chocolately and DELICIOUS!</span><br />
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<strong><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Molli's Chocolate Cake</span></u></strong><br />
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<u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cake</span></u><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups white sugar </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 3/4 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup cocoa powder </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 teaspoons baking powder </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 teaspoons baking soda </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon salt </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 eggs </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup buttermilk or sour milk*</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup vegetable oil </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons vanilla extract </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup black coffee</span><br />
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<u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Frosting</span></u><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup butter, room temperature</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2/3 cup cocoa powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 cups powdered sugar </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/3 cup milk </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon vanilla extract </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat oven to 350 F. Grease and flour two 9-inch round baking pans. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, buttermilk, coffee oil and vanilla; beat on medium speed of mixer 2 minutes. (Batter will be thin). Pour batter into prepared pans. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Frosting: Cream butter. Stir in cocoa. Mix in vanilla. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">*sour milk - 1 tablespoon white vinegar plus milk to equal 1 cup</span>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-33314156333159423692010-02-12T05:54:00.000-05:002010-02-12T05:54:00.273-05:00Banana Bread<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Every once in a while, you come across a dud recipe. This time it came to me in the form of Banana Bread. The recipe sounded good. It came from a Penzey's catalog and the woman who sent it in raved about how good it is. But then again, if I were to submit my recipe to a catalog/magazine, I would rave too. It was a little different than other banana breads I usually make because it calls for buttermilk, which I happened to have in my refrigerator. I will be honest, it made the recipe more appealing.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's not that the recipe is bad, but it is not worth repeating. We ate the bread, and the boys seemed to like it. We've had better is all. Ray and I thought it was lacking in the banana flavor. With most quick breads, it is better the next day. This bread was actually worse!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The recipe that follows is for a tried and true Banana Bread. It is adapted from Cooking Light. I have made it both ways in the little loaf pans and the big loaf. All depends on what you are in the mood for. The recipe is simple and the bread has a lot of flavor.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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<b><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mom's Banana Bread</span></u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></b><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Adapted from Cooking Light</span></i><br />
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<b><div class="rcpdetail" id="ingredients" style="line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><ul style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup sugar</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><b><br />
<div class="rcpdetail" id="ingredients" style="display: inline !important; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><ul style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="display: inline !important; font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup butter, softened</span></span></li>
</ul></div></b></span></span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 2/3 cups mashed ripe banana (about 3 bananas)</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup skim milk</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup low-fat sour cream</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 large egg whites</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups all-purpose flour</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon baking soda</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon salt</span></span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cooking spray</span></span></li>
</ul></div><div class="rcpdetail" id="preparation" style="line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font-weight: normal; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></h2><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 350°.</span></span></div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.</span></span></div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.</span></span></div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Spoon batter into 4 (5 x 2 1/2-inch) miniature loaf pans coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.</span></span></div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">To make one 9-inch loaf, spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; bake at 350º for 1 hour and 10 minutes. </span></span></div></div></b><br />
<u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: #555555;"></span></span></u><br />
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<u><div class="rcpdetail" id="ingredients" style="line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><ul style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</li>
</ul></div></u>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-6425750575306599092010-02-10T05:53:00.000-05:002010-02-10T05:53:00.690-05:00Roasted Kale<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This recipe was posted on a cooking board I read. We've had Kale once or twice and it isn't our favorite. We like Beet Greens and Swiss Chard MUCH better. After reading everyone rave about how good this was, I thought, what the heck.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It was very easy to make. C and H had fun using the salad spinner to dry the Kale. That was really the most labor intensive part of the whole deal. It is a matter of tossing the Kale pieces with olive oil then a sprinkle of salt. Easy peasy. We all thought it was good. Ray and I thought it was better than the boys did. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The texture was crispy and the Kale almost melts in your mouth. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I used the curly variety, and would use a flat variety i.e. Dinosaur Kale next time. It would be easier to dry and I think it would be a little crispier.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This is a good way to try a new vegetable if you haven't tried Kale, or are not a fan.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9g0vPmzh-w34CHkTuIocu2TWT6UpO6lQ8Z5s4LB2xRaQb8QhxepP1FO6PmXI5smwCsr3fQxa3HH63bhIFjVAULW_wYqfkAg0P7ljQ-al7UlL75OmaTUjf-Rb0AlAv8kngisKnYSsB6gl/s1600-h/DSC00950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9g0vPmzh-w34CHkTuIocu2TWT6UpO6lQ8Z5s4LB2xRaQb8QhxepP1FO6PmXI5smwCsr3fQxa3HH63bhIFjVAULW_wYqfkAg0P7ljQ-al7UlL75OmaTUjf-Rb0AlAv8kngisKnYSsB6gl/s320/DSC00950.JPG" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-size: 13px;"><b><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Roasted Kale</span></u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-size: 13px;"><b><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> </u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I bunch Kale</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Olive Oil</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tear up kale and remove the stems </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Toss with a tablespoon of oil and a sprinkle of salt. Place on a baking rack set over a sheet pan and bake at 250°F for about 25 minutes, tossing about halfway through.</span></span></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; font-size: 13px;"></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; font-size: 13px;"></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; font-size: 13px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Don't oversalt.</span></div></span>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-6531390037666563262010-02-08T02:09:00.001-05:002010-02-10T10:46:26.277-05:00Pumpkin Muffins/ Bread<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ah, Snack Day. A big thing for a kindergartener. C knew he wanted pumpkin bread a LONG time ago. It is his turn about every 6-8 weeks. The only rules are that the snack be healthy and have no peanuts - funny how some parents can't seem to remember this! I didn't think his teacher would really appreciate me sending in a few loaves of bread, so I decided muffins, portioned and transporable, and told C to pick which muffin liner he wanted for his pumpkin muffins. Scooby Doo for those interested. I made a double batch so H also brought some into his preschool class for snack.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This bread is so good and so easy. I tweaked the recipe, substituting half of the AP flour with whole wheat just a little to make it a little healthier. I also added ground ginger. I didn't have any buttermilk and used sour milk instead. I made the sour milk before mixing any of the other ingredients. It is 1 tablespoon white vinegar into a 1 cup measure and the remainder of the cup milk. So, for this recipe 1 tablespoon plus 2 teaspoons white vinegar and milk to the 1 2/3 cup. By the time I got to the part of adding the buttermilk, the milk was soured enough. Having 2 helpers also slows things down, in a good way of course. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Especially when using the wheat flour, this bread is better the next day. Of course, it is good when cooled too. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Depending on how much you fill the muffin liners, you will get between 24 and 30. I filled mine about 2/3 full and got 30. I forgot to take a picture of the ones I sent to school, so these were the ugly ones I kept home for us to eat. The boys loved having a few extra to eat with breakfast the next couple of mornings too. They really are delicious!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWNnkEy44OWk9_vLHnUi3bNjp22gDba4yxx8DqygYANu9w22Pqv5pM3uUayu-xtOPLuszeOE9Gdt_gWxOZjMcmDPmb3IqpilAVhRoOF7DqtzxG5lmYZbdWvug07-wIaOFQVSPoThZQQkT/s1600-h/DSC00968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWNnkEy44OWk9_vLHnUi3bNjp22gDba4yxx8DqygYANu9w22Pqv5pM3uUayu-xtOPLuszeOE9Gdt_gWxOZjMcmDPmb3IqpilAVhRoOF7DqtzxG5lmYZbdWvug07-wIaOFQVSPoThZQQkT/s320/DSC00968.JPG" /></span></a></div><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #262626; line-height: 24px;"></span></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div></div><strong style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-weight: bold; line-height: 17px;"><span class="Apple-style-span" style="font-weight: normal; line-height: 24px;"><span class="Apple-style-span" style="line-height: normal;"><strong style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-weight: bold; line-height: 17px;"><span class="Apple-style-span" style="font-weight: normal; line-height: 24px;"><strong style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-weight: bold; line-height: 17px;"><span class="Apple-style-span" style="line-height: 24px;"><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pumpkin Muffins</span></u></span></strong></span></strong></span></span></strong><br />
<strong style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-weight: bold; line-height: 17px;"><span class="Apple-style-span" style="font-weight: normal; line-height: 24px;"><span class="Apple-style-span" style="line-height: normal;"><strong style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-weight: bold; line-height: 17px;"><span class="Apple-style-span" style="font-weight: normal; line-height: 24px;"><strong style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-weight: bold; line-height: 17px;"><span class="Apple-style-span" style="font-weight: normal; line-height: 24px;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Adapted from Martha Stewart's Baking Handbook</span></i></span></strong></span></strong></span></span></strong><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><br />
</span></span><strong style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-weight: bold; line-height: 17px;"><span class="Apple-style-span" style="font-weight: normal; line-height: 24px;"><span class="Apple-style-span" style="line-height: normal;"><strong style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-weight: bold; line-height: 17px;"><span class="Apple-style-span" style="font-weight: normal; line-height: 24px;"><strong style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-weight: bold; line-height: 17px;"><span class="Apple-style-span" style="font-weight: normal; line-height: 24px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cups all-purpose flour</span></span></strong></span></strong></span></span></strong><br />
<strong style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-weight: bold; line-height: 17px;"><span class="Apple-style-span" style="font-weight: normal; line-height: 24px;"><span class="Apple-style-span" style="line-height: normal;"><strong style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-weight: bold; line-height: 17px;"><span class="Apple-style-span" style="font-weight: normal; line-height: 24px;"><strong style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-weight: bold; line-height: 17px;"><span class="Apple-style-span" style="font-weight: normal; line-height: 24px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cups white whole wheat flour OR whole wheat flour</span></span></strong></span></strong></span></span></strong><br />
<strong style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; font-weight: bold; line-height: 17px;"><span class="Apple-style-span" style="font-weight: normal; line-height: 24px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons baking powder</span></span></strong><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons baking soda</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 1/2 teaspoons ground cinnamon</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon nutmeg </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon ground ginger</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoon ground allspice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoons salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups canned pumpkin purée</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup granulated sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup packed dark-brown sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 large eggs</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup vegetable oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 2/3 cup buttermilk </span><br />
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; list-style-type: disc; margin-bottom: 1.5em; margin-left: 0px; margin-right: 1.5em; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"></ul><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat the oven to 375ºF and put liners or grease two muffin tins. Whisk together the flour, baking powder and soda, spices, and salt. In the bowl of an </span><span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; line-height: 17px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">electric mixer</span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> fitted with the paddle, combine the pumpkin and sugars. Mix until well combined, and then add the eggs and oil. Mix until incorporated, scraping down the sides as needed. With the mixer on low, add the flour in two batches, alternating with the buttermilk, and mix until just combined. </span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bake 19-20 minutes or until a tester comes out clean.Transfer pans to wire racks to cool for 10 minutes. Remove muffins from pan and let cool completely.</span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 17px; font-style: inherit; font-weight: inherit; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: medium;">For Bread: Coat two 8.5″ × 4.5″ loaf pans with butter. Bake for about an hour, at 350º rotating the pans halfway through. A cake tester should come out clean. Cool the pans on a rack for ten minutes, remove the loaves from the pans, and cool completely.</span></span></div>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-46925305622883421212010-02-05T05:21:00.000-05:002010-02-05T05:21:00.720-05:00Honey Oat Bread<span style="font-family: 'Trebuchet MS', sans-serif;">For whatever reason, I remembered this bread. I used to make it pretty often, then I forgot about it. I am glad I thought about it again. The boys, C and H, have gone crazy for it. They eat it as sandwiches for lunch and with peanut butter and honey for breakfast. It is very good toasted. That is how I have been eating it for breakfast. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Instead of making two loaves, I split the dough and made a loaf and bread and rolls. The boys also loved those. It probably helped that I whipped up a quick batch of honey butter ( 1/4 salted butter and 2-3 tablespoons honey). </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">This bread is a little more involved but it is oh so good. It is soft with a nice texture. The honey gives the bread a slight sweetness. The oats, a tender chew. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Take the time and try this bread.</span><br />
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<strong><u><span style="font-family: 'Trebuchet MS', sans-serif;">Honey Oat Bread</span></u></strong><br />
<em><span style="font-family: 'Trebuchet MS', sans-serif;">Adapted from The Ultimate Peanut Butter Cookbook</span></em><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">2 1/2 cups boiling water</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup rolled oats</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 packet yeast or 2 1/4 teaspoons</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/3 cup warm water</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons honey</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons peanut oil</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons salt</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">6 to 7 cups all-purpose flour</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Pour boiling water over the oats in a large bowl and set aside to soak until all the water has been absorbed and the mixture is lukearm, stirring occasionally.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">About 5 minutes before getting started with the bread, add the yeast to the warm water in a small bowl. Stir to combine and let sit about 3 minutes, until frothy.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Stir the honey, oil, and 2 teaspoons salt into the softened oats, then stir in the dissolved yeast mixture.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Using either a stand mixer with a dough hook or by hand, stir in 4 1/2 cups flour. Mix or knead (by hand)additional flour until a pliable but firm dough forms, one that is sticky but is stiffer than most white breads. The amount of flour will depend on the humidity and the brand of flour. Knead for 10 minutes until the dough is smooth and elastic.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Grease a large bowl, gather the dough into a ball, place in the bowl and turn the dough so it is coater. Cover loosely and let rise until doubled in bulk, about 1 1/2 hours.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Gently deflate the dough. Divide in half and shape into a loaf or rolls. Place the loaf or rolls into a greased pan. Cover and let rise until doubled in bulk, about an hour.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Once doubled, bake loaves at 350 degrees for about 45 minutes. Bake rolls at 375 degrees, 15-20 minutes. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Let loaves cool completely before slicing.</span>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-51498476368511333862010-02-03T05:41:00.000-05:002010-02-03T05:41:00.817-05:00Sesame Stir-Fried Broccoli<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">I mentioned before that broccoli is a vegetable the boys go crazy for, so I am always on the lookout for new recipes. I found a winner with this one. The boys gobbled this up and asked for seconds! Ray and I enjoyed it too. </span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">It has asian flavors with garlic, ginger and sesame. The toasted sesame seeds give it that extra layer of flavor that sets it off. Make sure you really reduce the sauce to intensify the flavors. It is easy to just say good enough because it smells so good, but you will be rewarded with your patience.</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">This reheated well and will be on our rotation.</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">At this time, I will mention a pet-peave of mine. Yes, I am lazy, so 9 times out of 10, I google the recipe to see if someone has posted it. I found this recipe, but the poster did not give credit where credit is due. They changed the name of the recipe and the oils called for and called it their own. This recipe belongs to Jack Bishop, from his cookbook, Vegetables Every Day.</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><u><span style="font-family: Verdana, sans-serif;">Sesame Stir-Fried Broccoli</span></u></strong><br />
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<em><span style="font-family: Verdana, sans-serif;">Vegetables Every Day</span></em><br />
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<span style="font-family: Verdana, sans-serif;">1 tablespoon sesame seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup chicken stock (or vegetable stock)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon soy sauce </span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon toasted sesame oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/4 peanut oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces</span><br />
<span style="font-family: Verdana, sans-serif;">2 cloves of garlic, minced</span><br />
<span style="font-family: Verdana, sans-serif;">1 tablespoon minced fresh ginger<br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Toast the sesame seeds by first heating a small, stick-free sauté pan on medium heat. Add the sesame seeds and jiggle the pan so they spread out in a single layer. Let them cook until lightly browned, stirring occasionally, about 3-5 minutes. Do not walk away from them while cooking, as once they start to brown they can easily burn. Once lightly toasted remove from heat and put into a small bowl, set aside.</span><br />
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<span style="font-family: Verdana, sans-serif;">Mix the stock, soy sauce, and toasted sesame oil together in a small bowl, set aside.</span><br />
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<span style="font-family: Verdana, sans-serif;">Heat 1 tablespoon of peanut oil in a large, covered sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute. Clear a space in the middle of the broccoli and add the ginger and garlic. Add a little more oil to the ginger and garlic (about a teaspoon) and sauté for half a minute, stirring just the garlic and ginger, until fragrant. Then stir the garlic and ginger in with the broccoli. </span><br />
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<span style="font-family: Verdana, sans-serif;">Add the chicken (or vegetable) stock mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon to a bowl. Return pan to heat, increase heat to high and boil down the liquid until just a couple tablespoons remain. Turn off heat, return broccoli to the pan, add the toasted sesame seeds, toss with the liquid. Put into a serving bowl.</span><br />
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<span style="font-family: Verdana, sans-serif;">Serves 4.</span>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-53577588429506338252010-02-01T05:11:00.000-05:002010-02-01T05:11:00.539-05:00Pork Bulgogi<span style="font-family: 'Trebuchet MS', sans-serif;">A friend was talking about Bulgogi and the next day, this came in my inbox from Everyday Food. Perfect timing! I have made something similar before so I knew we would like this. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">I made a small error when making this. C does not like anything with too much spice. I don't know what I was thinking. Well, I do. I read the recipe before cooking and saw that the marinade was thrown out, so I thought no big deal, the crushed red pepper will be tossed out. WRONG! It stuck to the meat. I got most of it off, but after one bite the boys had a fit. We ended up rinsing C's off. H takes the heat better and ate it once the red pepper was off. I know for next time to cook their portion separate and to add the crushed red pepper to ours.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">I doubled the recipe because I cannot remember ever buying a pork tenderloin that didn't wasn't at least two pounds.When I sliced the meat, it was partially frozen, and it sliced much easier. I sliced it very thin. I also did use the toasted sesame seeds and it really added a nice flavor to the dish. I served it over rice.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">I am not a big leftovers person, but this was so good that Ray and I had it for leftovers.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKir8TflDtDWIW_kTc82rW_-UFlyy_CMw0aHTq80RT4JkZ0SuwFgyhmWK7s5SozOikGFp6dpUylz4KF7jpOMjpDWCcuL7GFu1STPwf_JNQQZ-61tFW4lZIyqTHNY5qijCoq3UdNfIOF1V4/s1600-h/DSC00939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKir8TflDtDWIW_kTc82rW_-UFlyy_CMw0aHTq80RT4JkZ0SuwFgyhmWK7s5SozOikGFp6dpUylz4KF7jpOMjpDWCcuL7GFu1STPwf_JNQQZ-61tFW4lZIyqTHNY5qijCoq3UdNfIOF1V4/s320/DSC00939.JPG" /></a><br />
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<strong><u><span style="font-family: 'Trebuchet MS', sans-serif;">Pork Bulgogi</span></u></strong><br />
<em><span style="font-family: 'Trebuchet MS', sans-serif;">Adapted from Everyday Food</span></em><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">6 small garlic cloves, minced </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup soy sauce, low sodium</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons sugar </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons sesame oil </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons crushed red pepper </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons ginger, freshly grated </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoon ground pepper </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 pound pork tenderloin, very thinly sliced crosswise </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 large onion, cut into 12 wedges </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon olive oil </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Toasted sesame seeds (optional)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">In a medium bowl, combine garlic cloves, soy sauce, sugar, sesame oil, crushed red pepper, ginger, and ground pepper. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Add pork tenderloin and onion wedges; marinate at least 10 minutes. I marinated about an hour.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">In a 12-inch skillet, heat olive oil over medium heat. In batches, brown pork and onion, 3 to 5 minutes per batch. Discard marinade. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Return all pork and onion to skillet; cook until warm. Garnish with toasted sesame seeds, if desired. </span>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0tag:blogger.com,1999:blog-2762131887729017214.post-71114315705724296812010-01-29T05:17:00.002-05:002010-01-30T21:13:12.995-05:00Rice Pudding<div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">There are some things your family does that you've done all your life, that it is normal to you. I will pass this oddity on to our boys. It wasn't until I was an adult that I found out that rice pudding is a dessert to most people. Not in my family. In my family, it is a side dish to meatloaf. Yes, meatloaf. I remember Ray thinking it was odd the first time he had it at my parent's house as part of meatloaf dinner. Now I think he cringes because it is sweet and it is part of the meal, not dessert. Although, the boys did like the meatloaf and scalloped potatoes so much that they ate like Albert (from Bread and Jam for Frances) and made it all come out even.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">I love this recipe because of its history. My Mom got it from her Mom. I tell this to the boys when I make it for them. <em>My</em> Grandma made this, just like <em>their</em> Grandma makes it. She refers to her small gold casserole, and I know exactly what she is talking about. I *know* she uses the casserole for other things, but as a kid, I swore that was the rice pudding dish and that was all it was for. I will post the recipe as I got it from my Mom, who got it from her Mom.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGv9aLFsBrakCIf4oy5H8l10TjC1worjZTq6bGDTU6HMLCvqfkM58R2VWjmhJPbLRbyyXnC1F_yO-9Poup0XbnPlZhQK1RJJx8C9ymzeF_HwfXNeWVlxbu4xo7AfLuopJpc0i6KGS1QN49/s1600-h/DSC00949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGv9aLFsBrakCIf4oy5H8l10TjC1worjZTq6bGDTU6HMLCvqfkM58R2VWjmhJPbLRbyyXnC1F_yO-9Poup0XbnPlZhQK1RJJx8C9ymzeF_HwfXNeWVlxbu4xo7AfLuopJpc0i6KGS1QN49/s320/DSC00949.JPG" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><u><span style="font-family: 'Trebuchet MS', sans-serif;">Rice Pudding</span></u></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">4 cups milk</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 teaspoons vanilla</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup rice</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoon salt</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Spray casserole with Pam before putting in ingredients. This fits in my small gold casserole, 1 3/4 quart dish. Mix together right in baking dish. Dot with 1 tablespoon butter.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Bake 2 hours at 300 degrees. Stir occasionally if you are home.</span></div>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com1tag:blogger.com,1999:blog-2762131887729017214.post-58235408213050200422010-01-27T05:17:00.000-05:002010-01-27T05:17:00.061-05:00Scalloped Potatoes<div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Ray jokes that I have my "specs" (specifications) and I will admit I do, but to me, some foods just go together. They make each other taste better. I can't cook a meatloaf without having scalloped potatoes. It was how my mom always served it when I was growing up. </span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">I remember my Grandma making these potatoes. I remember my Mom making this potatoes. The taste is the exact same when I make them. For whatever reason, when we were kids, my mom started calling these Scalloped Bo-Bos. My boys looked at me a little funny when I said what I was making. I had to explain about why. I think it helps that my Mom, Brother and I also say Vanil for vanilla. Don't ask me why. I can't even remember. I can hear both of them saying it if I close my eyes. I have gotten the boys saying Vanil. :)</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Back to the food. With the help of a food processor, this is an easy dish to make. It is a matter of thinly slicing potatoes and onions and mixing with a few other ingredients. We only had some fingerling potatoes left from our CSA, so I used those versus going to the store. Since they were so small, I scrubbed them really good and didn't peel them.</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">These are good served warm, but they are also good cold out of the refrigerator.</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">I will share the recipe the way my mom gave it to me. </span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><u><span style="font-family: "Trebuchet MS", sans-serif;">Scalloped Potatoes</span></u></strong><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Peel and slice about 8 potatoes and 2 onions. (medium size)</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Mix together with about 1/4 cup flour, 1 teaspoon salt, and 1/2 teaspoon pepper. I do it with my hands because that is the way my mother did it.</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Put in 3 or 4 quart casserole sprayed with Pam. Cover with milk. Put 3 pats of butter on top. (~ 1 tablespoon)</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Bake at 350 degrees for 1 1/2 hours. If you are doing something at 300 degrees in the oven, you can do it at that temp for 2 hours, i.e. Rice Pudding.</span><br />
</div>Mollihttp://www.blogger.com/profile/06763135776134488889noreply@blogger.com0