tag:blogger.com,1999:blog-59413405980279374372024-03-13T09:35:43.156-07:00Sangamon Cookss and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-5941340598027937437.post-28572967913387065062011-04-15T15:17:00.000-07:002011-04-15T15:51:47.768-07:00Tator Tot Hotdish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXSjZvFjtSc_CwW_FZdGQbyMmApTKrOCKdf-9lxpF8DMcrnfhZHugd0aT-cuoAOlZwf-nZSbAGBajX9Ewb8tx7wAqInbbewEJ6s8_T6zIV0bkbIYbEF8Am8vHAbvuNMzef4jfIwnho4Dbv/s1600/IMG_3978.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXSjZvFjtSc_CwW_FZdGQbyMmApTKrOCKdf-9lxpF8DMcrnfhZHugd0aT-cuoAOlZwf-nZSbAGBajX9Ewb8tx7wAqInbbewEJ6s8_T6zIV0bkbIYbEF8Am8vHAbvuNMzef4jfIwnho4Dbv/s400/IMG_3978.JPG" alt="" id="BLOGGER_PHOTO_ID_5595940389979813186" border="0" /></a>This one goes out to all my Minnesota fans! If you are from Minnesota you know exaclty what Tator Tot Hotdish is. If you are not from that part of the country then you are most likely thinking, what the bleep is that. This is a Minnesota tradition. Chris had never experienced Tator Tot Hotdish, so I cooked it up for him the other night. This is not my pride and joy of cooking, but I did gussy it up just a tad.<br /><br />Recipe<br />1 lb ground beef<br />1 leek<br />2 cloves garlic<br />2 cans cream of mushroom soup - I used the Whole Foods version.<br />1 cup frozen corn<br />1 cup frozen peas<br />8-12 ounces pepper jack cheese<br />1 package Tator Tots<br /><br />Pre-heat your oven to 450 degrees. First saute the ground beef until it is cooked. Drain the fat out of the pan and set aside.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv874wqY6I2JifmT_wXgtJT5ijbGcCg6WlRK5Z84ivsGtfOQSPiELKFCtKw4I6oYEUhKbxBTsJkZ7OFgkKsO1UNr2UOAeC0sm81ahHEzMvIFNazX_gF50GmrZLVsUeonAzReHWp8FEPSrq/s1600/IMG_3943.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv874wqY6I2JifmT_wXgtJT5ijbGcCg6WlRK5Z84ivsGtfOQSPiELKFCtKw4I6oYEUhKbxBTsJkZ7OFgkKsO1UNr2UOAeC0sm81ahHEzMvIFNazX_gF50GmrZLVsUeonAzReHWp8FEPSrq/s400/IMG_3943.JPG" alt="" id="BLOGGER_PHOTO_ID_5595941695438218850" border="0" /></a>Throw the leeks and garlic into the pan and cook until they are soft.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-axCC6-HwXVJHhxYKWhRhi1Fo7Jxn8Y3ezLtYyRSH-i1tWxxICb3GC5NSDkyXqv9_3nzCgX9hdvVEBoNtzl0qc12NG4opGcs3_V8L4IKZkIvqLRoke9sLk6doByVYta8e-vDqvy2smOnt/s1600/IMG_3950.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-axCC6-HwXVJHhxYKWhRhi1Fo7Jxn8Y3ezLtYyRSH-i1tWxxICb3GC5NSDkyXqv9_3nzCgX9hdvVEBoNtzl0qc12NG4opGcs3_V8L4IKZkIvqLRoke9sLk6doByVYta8e-vDqvy2smOnt/s400/IMG_3950.JPG" alt="" id="BLOGGER_PHOTO_ID_5595943234657915746" border="0" /></a>add the meat back to the pan along with the cream of mushroom soup, corn and peas. Mix everything together. Pour the mixture into a 9 x 12 pan. Sprinkle a little bit of cheese on top of the meat mixture.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisQV-6jBfG9_D4SgXQkhuAXGfAGU0xNFAd0ItOe5ll8bnSoPQKbUQpb-uFkK3bc_TsKM4hCzfqCrSANSlEyIdrmGUAU_9D8hvYhmmy5BhH81rVZJvp6RvllHpNjdM6QEALihYWYy5bOWl/s1600/IMG_3959.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisQV-6jBfG9_D4SgXQkhuAXGfAGU0xNFAd0ItOe5ll8bnSoPQKbUQpb-uFkK3bc_TsKM4hCzfqCrSANSlEyIdrmGUAU_9D8hvYhmmy5BhH81rVZJvp6RvllHpNjdM6QEALihYWYy5bOWl/s400/IMG_3959.JPG" alt="" id="BLOGGER_PHOTO_ID_5595944252813675618" border="0" /></a><br />Now the fun really begins, you get to layer on all of the Tator Tots. Bake in a 450 degree over for 30 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYp_RW7ZxJMYm-nIaPvpk9DJNCfH4xFq9IDRqoeZ-0y1OFg0DBpJZAxzbz7DvaK0Q3ilVEEaMXwk8uvhGuWGUkcRVCs1Dpj_1CQiTjByJkaNjdY2325VgdTthy4Z0kzHXnWcZkr6AGzwp/s1600/IMG_3967.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYp_RW7ZxJMYm-nIaPvpk9DJNCfH4xFq9IDRqoeZ-0y1OFg0DBpJZAxzbz7DvaK0Q3ilVEEaMXwk8uvhGuWGUkcRVCs1Dpj_1CQiTjByJkaNjdY2325VgdTthy4Z0kzHXnWcZkr6AGzwp/s400/IMG_3967.JPG" alt="" id="BLOGGER_PHOTO_ID_5595945026115072242" border="0" /></a>Sprinkle on a little more cheese and bake for an additional 10 minutes or until the cheese is melted.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkizlpD_zL2iDlmp9VUfqyCFsp5SA-Tq9y32r02whqP2H9DsVGvDW8bpWYsCddwp-XnjRLv8pRqw9ZNwJwgvNfyjcd9X2XNjMorzyREPqs8hkKcKEImC74OM2i-zTj5uOAamSB3AO-O7M1/s1600/IMG_3975.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 348px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkizlpD_zL2iDlmp9VUfqyCFsp5SA-Tq9y32r02whqP2H9DsVGvDW8bpWYsCddwp-XnjRLv8pRqw9ZNwJwgvNfyjcd9X2XNjMorzyREPqs8hkKcKEImC74OM2i-zTj5uOAamSB3AO-O7M1/s400/IMG_3975.JPG" alt="" id="BLOGGER_PHOTO_ID_5595945617734839970" border="0" /></a>I think Chris enjoyed his first serving of Tator Tot Hotdish. When we were at the Minnesota State Fair last year they had Tator Tot Hotdish on a stick and I am pretty sure we will be stopping by next year! Hope you enjoy this Minnesota Tradition.s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com0tag:blogger.com,1999:blog-5941340598027937437.post-42995422898887918742011-03-06T17:46:00.000-08:002011-03-08T06:12:55.354-08:00Chewy Ginger Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieNUfC59P5okKyjLpbOhIYiJDYREbdLfq5V_BDRKn4sjDB23a1Ke48NUTQFRqfAAMCbaYGOI8jGJDz5GCmB6KUyU1AmTPg1y3ki9cAgm9bmsyYUOO5oDgif6kzUfLMQn5hqzDLxQ1kkCYC/s1600/IMG_4023.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieNUfC59P5okKyjLpbOhIYiJDYREbdLfq5V_BDRKn4sjDB23a1Ke48NUTQFRqfAAMCbaYGOI8jGJDz5GCmB6KUyU1AmTPg1y3ki9cAgm9bmsyYUOO5oDgif6kzUfLMQn5hqzDLxQ1kkCYC/s400/IMG_4023.JPG" alt="" id="BLOGGER_PHOTO_ID_5581150033270947346" border="0" /></a><br />Chris and I went to Trader Joe's yesterday, as I stood in line I was tempted by a box of chewy ginger snap cookies, I decided I would make my own when I got home. My grandma made ginger cookies and I always thought it was fun to measure out the thick, sticky molasses. I wish I had the recipe that she used. I did a bunch of research online and mixed a few recipes together. I wanted a recipe that used butter, cloves, cinnamon, ginger and not too much sugar. I am very pleased with how they turned out, they have a nice flavor and are the perfect amount of crisp on the outside and chewy softness on the inside. I will be adding these to my cookie repertoire!<br /><br />Recipe<br />1/2 cup butter - softened<br />1 cup sugar<br />1/4 cup molasses<br />1 egg<br />2 teaspoons baking soda<br />2 1/4 cups flour<br />1 teaspoon ground ginger- I may have added a touch more<br />2 teaspoons cinnamon<br />1/2 teaspoon ground cloves<br />1/2 teaspoon salt<br />1/4 cup sugar - for topping<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4CS40wG7DEqWXV4pYVoTl1CeYPTihZBrLiMSoQbMAJ5TwBuqntYw_NVLDseGO6IaxjMP8H_0puH4af12M2PD_r8cM6YIA0kLQTmX2kUuytQgTDwjRbVcxVWPuriX0ncFGIfM6USpdW_1a/s1600/IMG_3996.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4CS40wG7DEqWXV4pYVoTl1CeYPTihZBrLiMSoQbMAJ5TwBuqntYw_NVLDseGO6IaxjMP8H_0puH4af12M2PD_r8cM6YIA0kLQTmX2kUuytQgTDwjRbVcxVWPuriX0ncFGIfM6USpdW_1a/s400/IMG_3996.JPG" alt="" id="BLOGGER_PHOTO_ID_5581163377083738946" border="0" /></a>Preheat your oven to 375 degrees. Combine butter, sugar and molasses.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOSJZcs-83o1jXP-Y0chT6DhFmc2AJC2K036xHcvHt-OZexJ-ws7gJLhkC96ZSHBDXWI4oujHNlm-PJCHQYCu-nD4aQhxpbAWzvhXeq7ALbkM0UcH-nHJKAmZrNbBFt0AIGrP6Zbc22s2/s1600/IMG_3998.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOSJZcs-83o1jXP-Y0chT6DhFmc2AJC2K036xHcvHt-OZexJ-ws7gJLhkC96ZSHBDXWI4oujHNlm-PJCHQYCu-nD4aQhxpbAWzvhXeq7ALbkM0UcH-nHJKAmZrNbBFt0AIGrP6Zbc22s2/s400/IMG_3998.JPG" alt="" id="BLOGGER_PHOTO_ID_5581163385126396002" border="0" /></a>add the egg.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLJasGVRheZgslc-UMi3CjWSQpzEq5cSHeMu-9sxC1efiajm5-YBuVj3doFQvHPiAaEF17N8i1HwdBYwwtHF0D0hyzqqvz0UqB-GEznmQvdCPoxvgZYVVOytuYLoXK5t2Ce8-dcjVM98i/s1600/IMG_4000.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLJasGVRheZgslc-UMi3CjWSQpzEq5cSHeMu-9sxC1efiajm5-YBuVj3doFQvHPiAaEF17N8i1HwdBYwwtHF0D0hyzqqvz0UqB-GEznmQvdCPoxvgZYVVOytuYLoXK5t2Ce8-dcjVM98i/s400/IMG_4000.JPG" alt="" id="BLOGGER_PHOTO_ID_5581163389317155410" border="0" /></a>mix well.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctnSl-dCM_Aq-Ljn202T8aq8YthKNPTJOcqb-C5ecWONmfEE8_MB7azSd_AkVNdHuEdI6uZKM3gmXVcbbWhEyuYMJ9zyuuIv04JjmSsH8rGSXVwEllMKfqAmOigEFGoGdLzbZHJUp3Qxh/s1600/IMG_4009.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctnSl-dCM_Aq-Ljn202T8aq8YthKNPTJOcqb-C5ecWONmfEE8_MB7azSd_AkVNdHuEdI6uZKM3gmXVcbbWhEyuYMJ9zyuuIv04JjmSsH8rGSXVwEllMKfqAmOigEFGoGdLzbZHJUp3Qxh/s400/IMG_4009.JPG" alt="" id="BLOGGER_PHOTO_ID_5581164547507659410" border="0" /></a>Combine all of the dry ingredients.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZV5DJFgeQ-H_OHWil2wcGP6_tiMlPIxCJjW8QYG6gdTugt3a6-tcqvuInZuhD0lwngM7q_5e1J607NXWXtZPM9Dr1dLjCYoRMQnT40U2x0PXiWF3R0k61JJW-WUMSO48ydgL9kR1BL1Kn/s1600/IMG_4010.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZV5DJFgeQ-H_OHWil2wcGP6_tiMlPIxCJjW8QYG6gdTugt3a6-tcqvuInZuhD0lwngM7q_5e1J607NXWXtZPM9Dr1dLjCYoRMQnT40U2x0PXiWF3R0k61JJW-WUMSO48ydgL9kR1BL1Kn/s400/IMG_4010.JPG" alt="" id="BLOGGER_PHOTO_ID_5581165166789080498" border="0" /></a>Combine the wet and dry ingredients. The dough will be crumbly.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04vmkPIwQIkL_IwFhoqyJULQOEomJu-4M0hVdM6_gGtdpsZI1kkX2VYMblJtznpEwCUPglmEIpdsO5G9TCmLrKKpsfAK5SskP689YmwtzbL6OyfkCDjUtTdp7nygrtbhBpkJwBUq1RcDy/s1600/IMG_4013.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04vmkPIwQIkL_IwFhoqyJULQOEomJu-4M0hVdM6_gGtdpsZI1kkX2VYMblJtznpEwCUPglmEIpdsO5G9TCmLrKKpsfAK5SskP689YmwtzbL6OyfkCDjUtTdp7nygrtbhBpkJwBUq1RcDy/s400/IMG_4013.JPG" alt="" id="BLOGGER_PHOTO_ID_5581165708354857490" border="0" /></a>Pour some sugar into a bowl, roll the dough into 1 inch balls and toss them around in the sugar. Place on cookie sheet. Bake for 8-10 minutes.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCzW7bJAUq-kbTT8KQykbv4mcW5DNFNVjXyTM9D8ifQTHuT1h-K6uvyGgMnDwR4HGT4w_YGoemARcfI9OkX7VSYuxDwmiBjubCYpBqoxXpy5X-Z6FqQdP379bkEM2-IlPrW74B7PqiMhG/s1600/IMG_4029.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCzW7bJAUq-kbTT8KQykbv4mcW5DNFNVjXyTM9D8ifQTHuT1h-K6uvyGgMnDwR4HGT4w_YGoemARcfI9OkX7VSYuxDwmiBjubCYpBqoxXpy5X-Z6FqQdP379bkEM2-IlPrW74B7PqiMhG/s400/IMG_4029.JPG" alt="" id="BLOGGER_PHOTO_ID_5581166202933374562" border="0" /></a>and out of the oven come these little delicious things. This is a warning that you might eat 3-4 cookies immediately upon them coming out of the oven.s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com2tag:blogger.com,1999:blog-5941340598027937437.post-1125775649430202982011-02-21T07:51:00.000-08:002011-02-21T09:51:19.691-08:00Apple Sauce with Cranberries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQuPdrR4iFyBDBltF4vHRgsnuWCfpiPk4e16OvTuAbsGoHEIP6v8MCUPqPCQCl1I-B6X3gycjnEr4jORGsiy6VF7twkBtJKcPxP2VmjEftjD1qTYkxSJmazJJrNRJ0W_edGAxLbda3j43/s1600/IMG_3766.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQuPdrR4iFyBDBltF4vHRgsnuWCfpiPk4e16OvTuAbsGoHEIP6v8MCUPqPCQCl1I-B6X3gycjnEr4jORGsiy6VF7twkBtJKcPxP2VmjEftjD1qTYkxSJmazJJrNRJ0W_edGAxLbda3j43/s400/IMG_3766.JPG" alt="" id="BLOGGER_PHOTO_ID_5576193335747788034" border="0" /></a><br />I went to a latke cooking class this past fall with a few of my friends. It was at the <a href="http://www.spertus.edu/">Spertus Institute</a> in Chicago. Chef Laura Frankel showed us how to make amazing latkes and how to make homemade apple sauce. Who knew it was so easy to make apple sauce. I will never buy jarred apple sauce again. I will post the latke recipe soon! oh they are so good!<br /><br />recipe<br />6 granny smith apples<br />1 cup cranberries - fresh or frozen<br />1/2 cup cranberry juice or apple juice<br />1 teaspoon cinnamon<br />1-2 teaspoons grated ginger<br />1/4 cup sugar<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXywnGR65TcvPCN9MNvGIdUa_r_VB_MtVor9oavEFuzsNZT7lmICfo8aYBcM8MP78-DyYbCmZjyfgjIpXZTHiLiQRFhF3luL4N3sEBy9mwp-btvsKHjKiqOAus1yRs4bcZYm4HLGwPaHr0/s1600/IMG_3722.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXywnGR65TcvPCN9MNvGIdUa_r_VB_MtVor9oavEFuzsNZT7lmICfo8aYBcM8MP78-DyYbCmZjyfgjIpXZTHiLiQRFhF3luL4N3sEBy9mwp-btvsKHjKiqOAus1yRs4bcZYm4HLGwPaHr0/s400/IMG_3722.JPG" alt="" id="BLOGGER_PHOTO_ID_5576194601547628290" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP3_QMMgpp-VtshZUdEf9kK65yELddBPD5I-yNIlNfdz9qiMqjEizefo7JmEfMlYLfWNM_g_RPhuU1W8GO1BuUf75A7xOj-QYK3PWG7pOCOJgUqCatI1l0tkKBaNjbyVjslKUU5Zgwv0p-/s1600/IMG_3733.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP3_QMMgpp-VtshZUdEf9kK65yELddBPD5I-yNIlNfdz9qiMqjEizefo7JmEfMlYLfWNM_g_RPhuU1W8GO1BuUf75A7xOj-QYK3PWG7pOCOJgUqCatI1l0tkKBaNjbyVjslKUU5Zgwv0p-/s400/IMG_3733.JPG" alt="" id="BLOGGER_PHOTO_ID_5576195058968230434" border="0" /></a>Peel, core and cut the apples into medium size pieces.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPqMXu2SwDZ9JZkFu4k_x6wqE7HhoQKn1dwSL6N1_BO7aauBtgpG5POQJ7MxtWT_E_cOk1kYORkGIrsTwp2aiw58QJYQyT14KCk7wa6Wb9fL-4JRTljXTb3rKuDqF2pVTQml3RGn0uJOa/s1600/IMG_3749.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPqMXu2SwDZ9JZkFu4k_x6wqE7HhoQKn1dwSL6N1_BO7aauBtgpG5POQJ7MxtWT_E_cOk1kYORkGIrsTwp2aiw58QJYQyT14KCk7wa6Wb9fL-4JRTljXTb3rKuDqF2pVTQml3RGn0uJOa/s400/IMG_3749.JPG" alt="" id="BLOGGER_PHOTO_ID_5576196796834825778" border="0" /></a>Grate some ginger. I use a microplane to make it really fine.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSmYIBTxTArJVMeRbhkJW2t58F6eg_RWQiPXtoWdkRqg9cSU8uAdIBA8aEST8PQ1jAV8wHYkxNBNBtt4YHDjyD2kupSAhSJviqxlQp7ByVWK_eaD4zto-BY3bSw3sP6x9YA3hLETdvD9Oj/s1600/IMG_3757.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSmYIBTxTArJVMeRbhkJW2t58F6eg_RWQiPXtoWdkRqg9cSU8uAdIBA8aEST8PQ1jAV8wHYkxNBNBtt4YHDjyD2kupSAhSJviqxlQp7ByVWK_eaD4zto-BY3bSw3sP6x9YA3hLETdvD9Oj/s400/IMG_3757.JPG" alt="" id="BLOGGER_PHOTO_ID_5576198140831551666" border="0" /></a><br />Place all the ingredients in a small pan, bring to a boil and then lower heat. Simmer until all the ingredients have cooked down, about 20-25 minutes. Stir it every so often. Soon you will have delicious homemade apple sauce. It is great for mid day snacks!s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com0tag:blogger.com,1999:blog-5941340598027937437.post-32820933624386377582011-01-07T05:52:00.001-08:002011-01-07T06:16:28.197-08:00Rosemary Crackers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-a8KMyJQueyipnls0XiuwE94mHUVHIAYOck_g0gFvHhiHpEncSjdcdcNjW2o74qMcnKb0ombvxx2vVVtnLdRGDabQ_1Pw_SSdwZ0VSZbTonE9EZoiWyakd4hz2fEopqa884nx47qTEai/s1600/IMG_3619.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-a8KMyJQueyipnls0XiuwE94mHUVHIAYOck_g0gFvHhiHpEncSjdcdcNjW2o74qMcnKb0ombvxx2vVVtnLdRGDabQ_1Pw_SSdwZ0VSZbTonE9EZoiWyakd4hz2fEopqa884nx47qTEai/s400/IMG_3619.JPG" alt="" id="BLOGGER_PHOTO_ID_5559447127825016274" border="0" /></a><br />I know you are going to think I am crazy, who makes crackers when you can just pick up a box at the store. Well I have this strange little addiction to making things that you could normally just buy. I love challenging myself and realizing that you can make something great that doesn't come out of a box. Chris has been in a bread frenzy, he has become a little addicted to making bread, hopefully he posts something about his bread soon ;) Around the holidays our cheese drawer in the refrigerator became packed full. I love having cheese with crackers...yum yum. I could eat that for dinner and I think I did a few nights this week. This post is lacking pictures, cause we were multi- tasking in the kitchen that night, I was making Curried Cauliflower, which I will post soon. Enough rambling and onto the delicious Crackers.<br /><br />Recipe<br />1 3/4 cups flour<br />1 tablespoon dried rosemary- crumble it up before adding in.<br />1 teaspoon baking powder<br />3/4 teaspoon salt<br />1/2 cup water<br />1/3 cup olive oil<br />chunky salt- for topping<br /><br />Heat your oven to 350 degrees. If you have a pizza stone place that in the middle rack. Don't worry if you don't have one, you can easily bake the crackers on a baking sheet.<br /><br />Mix together flour, rosemary, baking powder and salt. Make a hole in the middle of the dry ingredients, add the water and olive oil. Work the dough into a ball. I tend to knead it in the bowl, you can do this on a floured surface as well.<br /><br />Divide the dough into 3 or 4 balls. Roll each ball out on parchment paper. You want to get the dough pretty thin. about 1/8 of an inch. Make sure to keep lifting it off the parchment and adding flour if you need to. You can try different thickness with the batches.<br /><br />Once the crackers are rolled out, use a pizza wheel to cut them into squares, rectangles or whatever shape you would like. Next you need to poke holes in the top with a fork. If you don't do this the crackers will get very puffy! We forgot for one batch and we had PUFFY crackers.<br /><br />Now it is time to add salt, lightly push it into the dough.<br /><br />Bake on the parchment. If using a pizza stone, just place the parchment onto the stone. If using a baking sheet, place parchment on sheet and put into the oven.<br /><br />Bake for about 10 minutes, but you need to rotate them about every 2-3 minutes. Keep a watchful eye on them, we burned a batch cause we turned our eye for a minute.<br /><br />Hopefully you will end up with great crackers. I plan to make a big batch this weekend and keep them in the pantry, if I can keep my hands off of them!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHO6D9eEhVvv8vMVJAdcw-FTm81mX6_M3Ox624zHV_ElaQYYbA-uNlJCp64cMPOtb5S1RJSG5MHCywk0utcBlLz7q2VDRtmihLCfOWdaf0QJoYMVIpm3tcuupUJuV_yYn_VYmazxRctdVK/s1600/IMG_3621.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHO6D9eEhVvv8vMVJAdcw-FTm81mX6_M3Ox624zHV_ElaQYYbA-uNlJCp64cMPOtb5S1RJSG5MHCywk0utcBlLz7q2VDRtmihLCfOWdaf0QJoYMVIpm3tcuupUJuV_yYn_VYmazxRctdVK/s400/IMG_3621.JPG" alt="" id="BLOGGER_PHOTO_ID_5559441871163777842" border="0" /></a>s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com0tag:blogger.com,1999:blog-5941340598027937437.post-38193698657809820292010-12-28T10:05:00.001-08:002010-12-31T10:39:26.617-08:00Sangamon Cooks Calendar Giveway<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdfAyWc0U008jKKnPTL6zbYTA1dkNEk6r8VTD7CWhyuB8a2tcgHtdeOs-fXscrYqe2MkIMw64T2WrF4xzxaJVYtlXqLMS20Cn_d2EK2B2iUHCNDK5UEnFRB7I8xh2G3d85ok5Q0CcNU4c/s1600/sangamon.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 309px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdfAyWc0U008jKKnPTL6zbYTA1dkNEk6r8VTD7CWhyuB8a2tcgHtdeOs-fXscrYqe2MkIMw64T2WrF4xzxaJVYtlXqLMS20Cn_d2EK2B2iUHCNDK5UEnFRB7I8xh2G3d85ok5Q0CcNU4c/s400/sangamon.jpg" alt="" id="BLOGGER_PHOTO_ID_5555796339675736242" border="0" /></a>I have created a 2011 Sangamon Cooks calendar. Find a recipe on Sangamon Cooks that you would like to try out in 2011, put a comment on the recipe and you will be entered to win a 2011 Sangamon Cooks calendar. All entries must be in by December 30th. The winner will be announced on December 31st! Good luck!<br /><br />*Mylene you are the winner of the calendar. You should receive it in the mail soon!s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com0tag:blogger.com,1999:blog-5941340598027937437.post-52862975731252933402010-12-23T15:01:00.000-08:002010-12-23T15:38:46.483-08:00Chocolate Crackle Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsHAquUUpFfwS2uQs_cjiMyHKIcdILVSRxNe9S_e9JAnfdQaYAOidyZFYVkpELDoJA-odBNjkeA8AycclOOCnC9psMbzJgJLegPzlsN4lEj2J2dLOKKDUd6NHtmwSS1-E73lZ1GNcD8oo7/s1600/IMG_3474.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsHAquUUpFfwS2uQs_cjiMyHKIcdILVSRxNe9S_e9JAnfdQaYAOidyZFYVkpELDoJA-odBNjkeA8AycclOOCnC9psMbzJgJLegPzlsN4lEj2J2dLOKKDUd6NHtmwSS1-E73lZ1GNcD8oo7/s400/IMG_3474.JPG" alt="" id="BLOGGER_PHOTO_ID_5554019060989944050" border="0" /></a>My grandma made these cookies every Christmas. They are my favorite Christmas cookie. I was never a real fan of sugar cookies, but man do I love these cookies. My grandma, would sometimes put nuts in her cookies, but I opted out this time. I think they taste like a mini brownie. My grandma was the best baker, I spent many Saturdays at her house baking. We would make donuts, chocolate chip cookies, scones (which we never perfected), popovers, banana bread, cakes and many many other things. She would never make something from a box, that was a serious sin! I will always remember her when I make these cookies! miss you grandma!<br /><br />Recipe<br />1 2/3 cup flour<br />1/2 cup unsweetened cocoa powder - Droste Cocoa is my favorite<br />1 1/2 teaspoons baking powder<br />1/4 teaspoon salt<br />1 stick unsalted butter<br />1 1/4 cups sugar<br />2 eggs<br />1/2 teaspoon vanilla extract<br />1/2 cup powdered sugar - confectioners sugar<br /><br />Pre-heat your oven to 350 degrees<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOC6jQiF5BelcLk2HS_0Sh2OuGD2aJao2pq-mAF3BaBvC4VH1Rf0J1MK6RA1ZTK0X0oG6TVXKLhcyGCqJFeVPEFI8wd-1ByDXaOo2fzxSJjzTvHLnRQpxh2M78vz2JlcQ73OCPdiM1HLq/s1600/IMG_3442.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOC6jQiF5BelcLk2HS_0Sh2OuGD2aJao2pq-mAF3BaBvC4VH1Rf0J1MK6RA1ZTK0X0oG6TVXKLhcyGCqJFeVPEFI8wd-1ByDXaOo2fzxSJjzTvHLnRQpxh2M78vz2JlcQ73OCPdiM1HLq/s400/IMG_3442.JPG" alt="" id="BLOGGER_PHOTO_ID_5554021574822875506" border="0" /></a>Mix all of the dry ingredients together - flour, cocoa powder, baking powder and salt.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXHCGsPR-osNUKYyzkQRjlk-a8jZqnZWbHShzGcN0ncSzI52TZ5MlTJeOGzyBuJoYrP_A1u13bggzmu-iA8xy5Uun7Mq4Im4S7yfWC4nqYSTA-wNlESO18PTO__R4EwBe-NA7ly6Quk7I/s1600/IMG_3448.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXHCGsPR-osNUKYyzkQRjlk-a8jZqnZWbHShzGcN0ncSzI52TZ5MlTJeOGzyBuJoYrP_A1u13bggzmu-iA8xy5Uun7Mq4Im4S7yfWC4nqYSTA-wNlESO18PTO__R4EwBe-NA7ly6Quk7I/s400/IMG_3448.JPG" alt="" id="BLOGGER_PHOTO_ID_5554022128645412898" border="0" /></a><br />Put the sugar and butter into a bowl.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgoqkFUV_TWEyjQw4HZyl_qTAHnWGf338zmKV13OTuRvdSjki8DnIZi7zFdwtx31vzkgSFMppAVD55wvfYUuKuThB0RjxwJlzHXWt2fT1vLnW-BFwdGUczmR_O1YpL-ZzDQJ9pnmzav_9/s1600/IMG_3450.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgoqkFUV_TWEyjQw4HZyl_qTAHnWGf338zmKV13OTuRvdSjki8DnIZi7zFdwtx31vzkgSFMppAVD55wvfYUuKuThB0RjxwJlzHXWt2fT1vLnW-BFwdGUczmR_O1YpL-ZzDQJ9pnmzav_9/s400/IMG_3450.JPG" alt="" id="BLOGGER_PHOTO_ID_5554022760549815202" border="0" /></a> Mix on medium speed for about 3 minutes... I love my Kitchenaid!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3W1BhQvmIwLtwxJ3k9GJk8KVDUYHC2UwPHh3br_NCi5tznSHj0uzMo9mD7IOYncKTTL7DK3kb1_uScAe_1qUEluzj_WwAcX9g3-_gEh41RjdvijWvnhu1yD6UJ3AggEFDKlXgGfZpr2x/s1600/IMG_3453.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3W1BhQvmIwLtwxJ3k9GJk8KVDUYHC2UwPHh3br_NCi5tznSHj0uzMo9mD7IOYncKTTL7DK3kb1_uScAe_1qUEluzj_WwAcX9g3-_gEh41RjdvijWvnhu1yD6UJ3AggEFDKlXgGfZpr2x/s400/IMG_3453.JPG" alt="" id="BLOGGER_PHOTO_ID_5554023307417572162" border="0" /></a>Add the eggs one at a time, mix until creamy.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_alzFbvonVrnEW3IbWrpPS8axpUpaSrL_8d2MWf08l4MMR0lLkgQI5fEGf0D-Mh8FnqGVq3t_18cQd7s76pFDiP7yGu5NjH-vmHL3OComqljHqfA9tuLXhRDKT3NftwHqCdQ_IczqtGJA/s1600/IMG_3455.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_alzFbvonVrnEW3IbWrpPS8axpUpaSrL_8d2MWf08l4MMR0lLkgQI5fEGf0D-Mh8FnqGVq3t_18cQd7s76pFDiP7yGu5NjH-vmHL3OComqljHqfA9tuLXhRDKT3NftwHqCdQ_IczqtGJA/s400/IMG_3455.JPG" alt="" id="BLOGGER_PHOTO_ID_5554023849022741266" border="0" /></a>Add the dry ingredients to the wet and mix well. The dough will be very thick.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWXmlwPtg6aapKdfF4D9za4y0uC2WebY_vUUUubIH-dnAwtN6pR46sR9dYFwy_UP_-Wsl3XDLF1EXrtU3Q85NCoyq3IrjO0gsPNT3JtBE_S63ZWttsEXX0KvvIAwqhcx37KH5EGvrZMEO/s1600/IMG_3466.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWXmlwPtg6aapKdfF4D9za4y0uC2WebY_vUUUubIH-dnAwtN6pR46sR9dYFwy_UP_-Wsl3XDLF1EXrtU3Q85NCoyq3IrjO0gsPNT3JtBE_S63ZWttsEXX0KvvIAwqhcx37KH5EGvrZMEO/s400/IMG_3466.JPG" alt="" id="BLOGGER_PHOTO_ID_5554024376253572610" border="0" /></a>Roll the dough into balls. Roll the balls in the powdered sugar and place on a buttered baking sheet. Bake for 10-12 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlaxfvWdGmX5ct-rY14eoS2sk0QSIJgfZI3vK2Fd2zhyuQmn5m2_0yWV2ahgwro2kc8MHQUDdg2rZu_DWDeJ9ltWslaihl1Q1gxyV3cqgMirxCMnqnuHu7j75GZPIqe044mywp3jdBlb8g/s1600/IMG_3477.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlaxfvWdGmX5ct-rY14eoS2sk0QSIJgfZI3vK2Fd2zhyuQmn5m2_0yWV2ahgwro2kc8MHQUDdg2rZu_DWDeJ9ltWslaihl1Q1gxyV3cqgMirxCMnqnuHu7j75GZPIqe044mywp3jdBlb8g/s400/IMG_3477.JPG" alt="" id="BLOGGER_PHOTO_ID_5554025230791610914" border="0" /></a>Enjoy the deliciousness!s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com3tag:blogger.com,1999:blog-5941340598027937437.post-16837891891225337912010-12-23T14:54:00.001-08:002010-12-23T15:01:32.858-08:00Winter Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2877c1zBUwaolB71xscqkx7JPql-q-QMzuoDb2p2xm75QfE3oR7EgasGMQZbaRqXpLLirQ_RxDMObNlVEOv9KyIq_JZKaGMZ2RNE9000rbfBumUWPZp1rp7HwhEXPQjSlOFVrVaI1YiTW/s1600/IMG_3379.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2877c1zBUwaolB71xscqkx7JPql-q-QMzuoDb2p2xm75QfE3oR7EgasGMQZbaRqXpLLirQ_RxDMObNlVEOv9KyIq_JZKaGMZ2RNE9000rbfBumUWPZp1rp7HwhEXPQjSlOFVrVaI1YiTW/s400/IMG_3379.JPG" alt="" id="BLOGGER_PHOTO_ID_5554015262050277970" border="0" /></a>This is a great winter salad and it has such nice colors. Sometimes in the winter you need a break from the stews, braises and soups. A nice crisp salad is often refreshing. Or maybe in the new year you will be looking for many salads to eat, I know I will....I have been eating every cookie in sight. This recipe is very general.<br /><br />spinach<br />beet - 1/2 diced<br />radish - 4 or 5 slices<br />bacon - 1 or 2 slices chopped<br />sliced almonds<br />goat cheese<br />salt & pepper<br />olive oil<br />balsamic<br /><br />Toss everything in a bowl and enjoy!s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com0tag:blogger.com,1999:blog-5941340598027937437.post-47989779259850171282010-11-18T06:50:00.000-08:002010-11-18T07:28:25.177-08:00Sloppy Joes and Coleslaw<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9d2-sBvndEDKPYKgfhDdxsud0GaPCdBzuveV6OTL3zNmkN8Za3D4T5btrVJHOIuUeOGwiOPq8qAe6ZD6vvM_kJO1rzez-B7beTHR74E7RhluIDsgzL-pS9Uvq4PensNuAKAKyF1m5KFaZ/s1600/IMG_3044.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9d2-sBvndEDKPYKgfhDdxsud0GaPCdBzuveV6OTL3zNmkN8Za3D4T5btrVJHOIuUeOGwiOPq8qAe6ZD6vvM_kJO1rzez-B7beTHR74E7RhluIDsgzL-pS9Uvq4PensNuAKAKyF1m5KFaZ/s400/IMG_3044.JPG" alt="" id="BLOGGER_PHOTO_ID_5540903603456881586" border="0" /></a>I know what you are thinking, wow Sarah, do I really need a recipe for Sloppy Joes. Well you do! The other night I was talking with Chris and told him that I had some ground beef in the fridge and wasn't sure what to make with it. I didn't want to make chili, cause I made 2 pots of soup the day before and I didn't want to make hamburgers. He was like why not Sloppy Joes. I thought hmmm, that sounds kind of good. I don't think I have ever made them and the last time I had one it was most likely made from a can. Well I think we should bring back homemade Joes because they are delicious and easy and not that bad for you! I didn't even take pictures of the process because I really didn't think I would want to post it, but I do.<br /><br />Recipe<br />Sloppy Joes<br />1 pound ground beef<br />1 small onion diced<br />1/2 cup ketchup<br />1/2 can of black beans<br />1/2 green pepper diced<br />1 cup tomato sauce<br />2-3 tsp diced chipotle in adobo sauce- this makes it smokey and a little spicy!<br />1/2 teaspoon ground cumin<br />1/4 teaspoon salt<br />1/4 teaspoon black pepper<br />4 buns- I used mini kaiser rolls- i don't like big buns :)<br /><br />Coleslaw<br />1/2 cup yogurt<br />2 teaspoon cider vinegar<br />1/4 teaspoon hot sauce<br />1/2 cabbage chopped<br />1 carrot - I use my vegetable peeler to get thin strips<br />1/2 green pepper diced<br />1/4 teaspoon salt<br />1/4 teaspoon pepper<br /><br /><br />Brown the beef with the onion for about 8 minutes or until cooked through. Pour off the excess liquid. Add ketchup, beans, green pepper, tomato sauce, chipotle in adobo and cumin. Bring this to a boil and then let it simmer for about 5 minutes or until nice and thick. Season with salt and pepper.<br /><br />For the slaw, combine the yogurt, cider vinegar and hot sauce. In another bowl combine cabbage, carrots and green peppers. Pour the yogurt sauce on the vegetables and combine well. Season with salt and pepper.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcWLDsA5-HZ62JwF4283pKi4e2JHQr-TADacpmY3zd0a4EIrOsZ2yYedn4GHVA7ybSqu9Ffq5Rsm_7-UUb7_A6DH1waua_JipL6ONtMGuUSFNlkYQf7LjL-X8MDfhiD_AMXA1fknMOkt7/s1600/IMG_3035.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcWLDsA5-HZ62JwF4283pKi4e2JHQr-TADacpmY3zd0a4EIrOsZ2yYedn4GHVA7ybSqu9Ffq5Rsm_7-UUb7_A6DH1waua_JipL6ONtMGuUSFNlkYQf7LjL-X8MDfhiD_AMXA1fknMOkt7/s400/IMG_3035.JPG" alt="" id="BLOGGER_PHOTO_ID_5540910638374398434" border="0" /></a>Feel free to top your Sloppy Joe with some slaw! yum!s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com0tag:blogger.com,1999:blog-5941340598027937437.post-90867365951918471332010-11-17T05:43:00.000-08:002010-11-17T06:30:58.471-08:00Pumpkin Whoopie Pies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-Qmkpz9TmZHHd_XVPk4LPE87O5Sb2F-KCp2gs1-EuhZpC1iimGU08S7ya6lHVU42413qpQ52P34y2aQn450oFDjW79Ja5CxXSa6ClWch4DSp5WoJVdxOHs7durSUOS9zOMEx50C8AMo2/s1600/IMG_3031.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 287px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-Qmkpz9TmZHHd_XVPk4LPE87O5Sb2F-KCp2gs1-EuhZpC1iimGU08S7ya6lHVU42413qpQ52P34y2aQn450oFDjW79Ja5CxXSa6ClWch4DSp5WoJVdxOHs7durSUOS9zOMEx50C8AMo2/s400/IMG_3031.JPG" alt="" id="BLOGGER_PHOTO_ID_5540514689960192002" border="0" /></a>I love whoopie pies! There I said it. jejeje. I discovered pumpkin whoopie pies at the Thursday farmers market in Daley plaza. It was my little treat to take a break from work and get one of these delicious little treats! Well the summer is gone, and so is the farmers market :( I thought, why not make my own little pumpkin treats! This would be a great recipe if you are having a lot of people over for the holidays!<br /><br />Recipe- adapted from Martha Stewart Pumpkin Whoopie Pies<br /><br />makes about 14 whoopie pies<br />3 cups flour<br />1 teaspoon salt<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1 1/2 tablespoons ground cinnamon<br />2 teaspoons ground ginger<br />2 teaspoons ground cloves<br />2 cups brown sugar<br />1 cup vegetable oil<br />3 1/2 cups pumpkin puree - I think I used 1 large can - I feel guilty using a can of pumpkin considering I have 2 large pumpkin sitting on my front porch. oh well!<br />2 eggs<br />1 teaspoon vanilla<br /><br />frosting<br />1 stick butter<br />1 8 oz package of cream cheese<br />1 1/2 cups confectioners sugar - the original recipe called for 3, but I didn't want to use that, so feel free to add more if it is not sweet enough for you.<br />1 teaspoon vanilla<br /><br />Pre heat your oven to 350 degrees. Line your baking sheets with parchment paper.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEGEQGt9eyyXfabrt386bwb6WND33DvY7qXz9BY1nxy0qCmIR-LOKBEQE_0hyphenhyphen7QCvL61nHNbH6mU2Urmk5xlNB2liWo8Jy47itVgby_7FhDia5e3ZVOxiAZWSn2rRd_AeIvsUrWFGZQV-/s1600/IMG_2971.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEGEQGt9eyyXfabrt386bwb6WND33DvY7qXz9BY1nxy0qCmIR-LOKBEQE_0hyphenhyphen7QCvL61nHNbH6mU2Urmk5xlNB2liWo8Jy47itVgby_7FhDia5e3ZVOxiAZWSn2rRd_AeIvsUrWFGZQV-/s400/IMG_2971.JPG" alt="" id="BLOGGER_PHOTO_ID_5540518611879458066" border="0" /></a>In a large bowl mix together all the dry ingredients, flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Set this aside.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVBFxksbDjJniTKXYRpgIljFTo-pGmbyePBp2215wjNKWL_B7Z-ybKyvFz5P0iTnU_sJ1oOnVY0G-9XRsjgkwFdYS1UgYxAlNHb2yiuziVTLwCKxPh1xwmC6kkm6SeJVyeKq72YUmcoOe/s1600/IMG_2977.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVBFxksbDjJniTKXYRpgIljFTo-pGmbyePBp2215wjNKWL_B7Z-ybKyvFz5P0iTnU_sJ1oOnVY0G-9XRsjgkwFdYS1UgYxAlNHb2yiuziVTLwCKxPh1xwmC6kkm6SeJVyeKq72YUmcoOe/s400/IMG_2977.JPG" alt="" id="BLOGGER_PHOTO_ID_5540519500631342722" border="0" /></a>In another bowl mix together the sugar and oil.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNuon6ZzIMix1ESerRAboNuNpiJz7vKVTZLDk05Godqm-jd9Au0btchkAKGxVScgw0fLOVMrr_7txShDVmNfdalznQHbEZ8Ad_NxRMMGCjYefvwZ5rQOpE37Ps0AwTd2dfoNmT9ylDpca/s1600/IMG_2982.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNuon6ZzIMix1ESerRAboNuNpiJz7vKVTZLDk05Godqm-jd9Au0btchkAKGxVScgw0fLOVMrr_7txShDVmNfdalznQHbEZ8Ad_NxRMMGCjYefvwZ5rQOpE37Ps0AwTd2dfoNmT9ylDpca/s400/IMG_2982.JPG" alt="" id="BLOGGER_PHOTO_ID_5540520714133354050" border="0" /></a>Add the pumpkin puree, eggs and vanilla to this mixture. Mix it well. I used my mixer for this, but you could do it by hand as well. Once this is mixed add the flour mixture to the pumpkin mixture.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzmgZzIN0skgvR_phCUQhyphenhyphenDcrbSFLhU8oG-HR-U3JQA0Vd4klZT4WgYxwCnLoLNokk55bhQluD_ZW4OUi8KGjZ4f7m-eez5VzL9S_BoUfGwIPqkMvic6tQM7lUPQYU-YVktpgyEn8mU67/s1600/IMG_2991.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzmgZzIN0skgvR_phCUQhyphenhyphenDcrbSFLhU8oG-HR-U3JQA0Vd4klZT4WgYxwCnLoLNokk55bhQluD_ZW4OUi8KGjZ4f7m-eez5VzL9S_BoUfGwIPqkMvic6tQM7lUPQYU-YVktpgyEn8mU67/s400/IMG_2991.JPG" alt="" id="BLOGGER_PHOTO_ID_5540522426826830834" border="0" /></a>Use a 1/4 cup measuring scoop to plop these onto the parchment paper. You can make them as big or small as you want. Make sure to space them at least 1 inch apart. Bake in the oven for 10-15 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDSIPY3k0Kmnwm-mw3XyuaLotA9Zs0ygy0bMPza5C31EyACllV14jcDjetNFQsQ5DNHqN_8hIGhkIlslMJOYI535SpmOIqtdV-7Tpw3N0H33vzno2A3bznYMFjowRHG4LnqKxvkZ_ButZ/s1600/IMG_3001.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDSIPY3k0Kmnwm-mw3XyuaLotA9Zs0ygy0bMPza5C31EyACllV14jcDjetNFQsQ5DNHqN_8hIGhkIlslMJOYI535SpmOIqtdV-7Tpw3N0H33vzno2A3bznYMFjowRHG4LnqKxvkZ_ButZ/s400/IMG_3001.JPG" alt="" id="BLOGGER_PHOTO_ID_5540524159725734114" border="0" /></a>Set the pies aside to cool and start to whip up the frosting.<br /><br />For the frosting, mix the butter and cream cheese well. Then add the confectioners sugar and vanilla. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4F7ooYDDoEoETzLSGjWhxkWjApAxCQ2lwnlDuFWAqZqZTNi7Jmp8jDKgI1oNtJnpp36_QtYy6rRllYJGFSOkqCC-UVEaoMq6EPNTxoM3CTM-BEEoxDlhaK8G4ydIVRllsq-31vLQ26zR/s1600/IMG_3027.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4F7ooYDDoEoETzLSGjWhxkWjApAxCQ2lwnlDuFWAqZqZTNi7Jmp8jDKgI1oNtJnpp36_QtYy6rRllYJGFSOkqCC-UVEaoMq6EPNTxoM3CTM-BEEoxDlhaK8G4ydIVRllsq-31vLQ26zR/s400/IMG_3027.JPG" alt="" id="BLOGGER_PHOTO_ID_5540525002275593058" border="0" /></a>Now you get to do the fun part, frost them! Put a little frosting on one side and then top it with another pie! Then bite into one of these delicious creations. I store my extras in the refrigerator and then you can set them out 10-15 minutes before you plan to serve them.s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com1tag:blogger.com,1999:blog-5941340598027937437.post-44768558399000242082010-10-23T11:20:00.000-07:002010-10-24T18:55:59.867-07:00Chicken & noodles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidVCuXd-tm14x5a56I-9p3GEBET4tBpK8J0orjwzymTdrOBJFoK73k6G3t1cot1qQtbi_kiBBem_s1ZzsrinNA0bBnfgynj3JjCMotiLQWNMZhXA-Rpp70kVFYBbr3oH21ZwSk80hfozA/s1600/IMG_2715.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidVCuXd-tm14x5a56I-9p3GEBET4tBpK8J0orjwzymTdrOBJFoK73k6G3t1cot1qQtbi_kiBBem_s1ZzsrinNA0bBnfgynj3JjCMotiLQWNMZhXA-Rpp70kVFYBbr3oH21ZwSk80hfozA/s400/IMG_2715.JPG" alt="" id="BLOGGER_PHOTO_ID_5531309366666382850" border="0" /></a><br />Chicken & noodles is one of my all time favorites. My grandma used to make it for me all the time. I never learned how she actually made it, but I think my version is close. Her version was thicker and we would pour it over homemade mashed potatoes. Talk about carb overload, but it was so delicious. My grandma was also a great baker, she never bought baked goods and never ever ever made something from a box, that was forbidden. I spent many weekends baking things with my grandma. When I make this dish I think about her and what an amazing women she was.<br /><br />recipe<br />1 whole chicken cut up<br />2 carrots diced<br />2 stalks celery diced<br />1 onion diced<br />2 turnips diced<br />1 teaspoon salt<br />1/2 teaspoon turmeric<br />1/4 teaspoon pepper<br />1/4 teaspoon thyme<br />2 bay leaves<br />1 carton chicken stock<br /><br />noodles- you don't have to make your own, but they are so delicious and super easy!<br />4 eggs<br />2 cups flour<br /><br />directions for the noodles follow the soup recipe<br /><br />Place the chicken in a large pot and fill it with water until the chicken is covered.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEa2zajxOz9MpDTTLK1IAX4YMPeQs-6RO4oU6iqQH1eTEWX7Too1pc43MUalTu9aQD_E42H-0bdL9O9ZYa2ytA4_iF_GmI7a1xAXL2gF7r9Op-NeBG1G0QQvPBvE2z75tFpZ-TekA1l8VF/s1600/IMG_2652.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEa2zajxOz9MpDTTLK1IAX4YMPeQs-6RO4oU6iqQH1eTEWX7Too1pc43MUalTu9aQD_E42H-0bdL9O9ZYa2ytA4_iF_GmI7a1xAXL2gF7r9Op-NeBG1G0QQvPBvE2z75tFpZ-TekA1l8VF/s400/IMG_2652.JPG" alt="" id="BLOGGER_PHOTO_ID_5531313124710106226" border="0" /></a><br />Bring the water to a boil and then simmer for about 30 minutes.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikP-8UI67Y5CFc_iLYp6bkERDhr3drO0LjQcCVYdvkZjxzkTngFARpYYUobVlIVycfi33fxVJKkkq8MQRR0lfEkh3dhoUAFI1sM9pFBJAIUz2I7fNCXXK0tMTOMyR7A5_sUEsR2Hwts_Rh/s1600/IMG_2666.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikP-8UI67Y5CFc_iLYp6bkERDhr3drO0LjQcCVYdvkZjxzkTngFARpYYUobVlIVycfi33fxVJKkkq8MQRR0lfEkh3dhoUAFI1sM9pFBJAIUz2I7fNCXXK0tMTOMyR7A5_sUEsR2Hwts_Rh/s400/IMG_2666.JPG" alt="" id="BLOGGER_PHOTO_ID_5531361634840984770" border="0" /></a><br />Take the chicken out and start to remove the meat from the bones and skin.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3ICabgZxkDg5AgfJ_CeSt0fyJ_Y4GAienLIHRmqGivtGdseW3WdBBvSTOj8rwXB7Fm_npielG4HbeCV1Pj5yR4pGpyk0C1OKGl-pWen2QKfugfj6SrG3YmR6loB8M1uNQBzOoaL6j1aj/s1600/IMG_2673.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3ICabgZxkDg5AgfJ_CeSt0fyJ_Y4GAienLIHRmqGivtGdseW3WdBBvSTOj8rwXB7Fm_npielG4HbeCV1Pj5yR4pGpyk0C1OKGl-pWen2QKfugfj6SrG3YmR6loB8M1uNQBzOoaL6j1aj/s400/IMG_2673.JPG" alt="" id="BLOGGER_PHOTO_ID_5531363708652772226" border="0" /></a><br />Shred the chicken as you take it apart. Then set the chicken aside. Discard the water from the pan that you cooked the chicken in (you could make this into your own stock - but I am lazy when it come to bones). Don't remove the brown bits from the pan.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-NR5nXwglwOlkPCWtdqXnLQbtRIzen11lb5sx_pJwT49g6IICtl_KdRHtryZweTR9yU_gye0rP_FvJkb-O52BL9EDoFLDpVJD5FtZn6H1CbSfJMkH25sCCKzbzc0uEQI2Tv3rB_F3ZiN/s1600/IMG_2668.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-NR5nXwglwOlkPCWtdqXnLQbtRIzen11lb5sx_pJwT49g6IICtl_KdRHtryZweTR9yU_gye0rP_FvJkb-O52BL9EDoFLDpVJD5FtZn6H1CbSfJMkH25sCCKzbzc0uEQI2Tv3rB_F3ZiN/s400/IMG_2668.JPG" alt="" id="BLOGGER_PHOTO_ID_5531366259439182642" border="0" /></a><br />Melt the butter in the pan.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhPCm6ysH9CFuE6UKCrspG97e1Pq0cVTgaQQDwxsLoICg6BrvG24wmjbepxvqUdvV-LfBzPM-trzquIaGsgVAaUhT0BmymwZdUF_ZRqq1hjOghnVLNfuSOl61lsV7kjUzE5sH8crvXd-k/s1600/IMG_2631.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhPCm6ysH9CFuE6UKCrspG97e1Pq0cVTgaQQDwxsLoICg6BrvG24wmjbepxvqUdvV-LfBzPM-trzquIaGsgVAaUhT0BmymwZdUF_ZRqq1hjOghnVLNfuSOl61lsV7kjUzE5sH8crvXd-k/s400/IMG_2631.JPG" alt="" id="BLOGGER_PHOTO_ID_5531360850267717650" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioqMEv1Z25NA0EHt6SeUS5fSnC1AihTsG4K5SRxkGeBg4neJolHiIJ3kHzaQSw3cik_Yyu2_LsBPqjBIXEasff4oe1xeJh4eulpJ-h2F1Pt0he0oVbhfCEm9mRIc5CPoIGW8dX-TiKxPoc/s1600/IMG_2662.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioqMEv1Z25NA0EHt6SeUS5fSnC1AihTsG4K5SRxkGeBg4neJolHiIJ3kHzaQSw3cik_Yyu2_LsBPqjBIXEasff4oe1xeJh4eulpJ-h2F1Pt0he0oVbhfCEm9mRIc5CPoIGW8dX-TiKxPoc/s400/IMG_2662.JPG" alt="" id="BLOGGER_PHOTO_ID_5531367291147654402" border="0" /></a><br />Gather up your cut veggies and add them to the butter when it is melted.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahI58PjjtvaL5GeGTGzOcwWqAnIULDFdgqysZwXnepE052akHG9-ylggitADzpVy8k3NwJLfshV9KMF77CemiuYl43vngLzEavExUetPChCq2uk0AQAODHAQUVFTGYcdx6eWUDQd0QuSw/s1600/IMG_2669.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahI58PjjtvaL5GeGTGzOcwWqAnIULDFdgqysZwXnepE052akHG9-ylggitADzpVy8k3NwJLfshV9KMF77CemiuYl43vngLzEavExUetPChCq2uk0AQAODHAQUVFTGYcdx6eWUDQd0QuSw/s400/IMG_2669.JPG" alt="" id="BLOGGER_PHOTO_ID_5531368070182021234" border="0" /></a><br />add the salt, turmeric, pepper and thyme. Cook veggies until they are soft about 10 minutes.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJiFP87QP6o_FgnSLKoTZ98qE30G3XXvOZKp4NvcPEzDk7L1GFLaVglyrawzxpNv2qt5KZqITbhCtn_uZtgMImUovSwi7Vs6J7nAvXZoUYtBRdFtwEqqsCWUHpzsoF2UG61BDDwZ9Mebb/s1600/IMG_2676.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJiFP87QP6o_FgnSLKoTZ98qE30G3XXvOZKp4NvcPEzDk7L1GFLaVglyrawzxpNv2qt5KZqITbhCtn_uZtgMImUovSwi7Vs6J7nAvXZoUYtBRdFtwEqqsCWUHpzsoF2UG61BDDwZ9Mebb/s400/IMG_2676.JPG" alt="" id="BLOGGER_PHOTO_ID_5531371005879390098" border="0" /></a><br />add the stock and bay leaves. Bring to a boil and then simmer for about 20 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVNsYDY3WnxRraX7botQgnmivozl8qd3qTmsIF6geBU-7hAblbrRyqfOIO8OC9fJlwHKeYc5JlxlkzZbPM_PJlziQxIY3yfhhGx1xUdGInuy5t2pmMrGJWFOe5Aq8tHkFk4LQWYdbFpb3/s1600/IMG_2690.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVNsYDY3WnxRraX7botQgnmivozl8qd3qTmsIF6geBU-7hAblbrRyqfOIO8OC9fJlwHKeYc5JlxlkzZbPM_PJlziQxIY3yfhhGx1xUdGInuy5t2pmMrGJWFOe5Aq8tHkFk4LQWYdbFpb3/s400/IMG_2690.JPG" alt="" id="BLOGGER_PHOTO_ID_5531373752646283954" border="0" /></a>add the chicken.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqh96PWYFXD1qW2PR4eIV3inbb9n69joHtMaFMQeVrc7sTaitK9j-pSagzJlWi2wb2GQmI6DFsvzUXrSn3WuxEr5huRzIvmXtYOCL9ai2LZy0Oj1GLM_-Xhh5by4gA0UNFtfuf9BzIdssc/s1600/IMG_2704.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqh96PWYFXD1qW2PR4eIV3inbb9n69joHtMaFMQeVrc7sTaitK9j-pSagzJlWi2wb2GQmI6DFsvzUXrSn3WuxEr5huRzIvmXtYOCL9ai2LZy0Oj1GLM_-Xhh5by4gA0UNFtfuf9BzIdssc/s400/IMG_2704.JPG" alt="" id="BLOGGER_PHOTO_ID_5531374573575143410" border="0" /></a>Now it's time to add the most delicious part of this recipe...the noodles. yum yum yum. You can cheat and use frozen <a href="http://www.marzetti.com/products/reames/detail.php?bc=22&cid=7&pid=331">Reames Noodles</a>, they are pretty close to home cooked. Let the noddles cook for 2-3 minutes and then you are ready to eat! This is seriously the best chicken & noodles I have ever made. I think part of the reason is the meat, we get our chicken from <a href="http://cedarvalleysustainable.com/">Cedar Valley Farm</a> and it is so delicious!<br /><br />Directions for the noodles<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5TC95xaIRHLJzHnB5hku6B2hlWwogPgaguJEiKUhyphenhyphenjAzNONUQYN8w-0KGCJ925qRPFAAiUEqpAYmxaOLd65ccLS0fa-qz2qM2n57aYoonBMd2RyJ1GQGDjU88X40IvRQkujDLtK6YnH3/s1600/IMG_2639.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5TC95xaIRHLJzHnB5hku6B2hlWwogPgaguJEiKUhyphenhyphenjAzNONUQYN8w-0KGCJ925qRPFAAiUEqpAYmxaOLd65ccLS0fa-qz2qM2n57aYoonBMd2RyJ1GQGDjU88X40IvRQkujDLtK6YnH3/s400/IMG_2639.JPG" alt="" id="BLOGGER_PHOTO_ID_5531378058404912274" border="0" /></a><br />Put the flour in a bowl, create a small hole in the middle of the flour.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mu63Q__QR2IJVAPRNBBfTY_xxY4PV9p6WvK3wt3agtrCc4Uk1irJ8FebztwPGzpMaTyEcAmWf61Fpx03VkMUWoblQ6n-rqEFymooAE_wkcy0ZAqarISs1aBByTNpx6w3ttiH8EG5e5YV/s1600/IMG_2646.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mu63Q__QR2IJVAPRNBBfTY_xxY4PV9p6WvK3wt3agtrCc4Uk1irJ8FebztwPGzpMaTyEcAmWf61Fpx03VkMUWoblQ6n-rqEFymooAE_wkcy0ZAqarISs1aBByTNpx6w3ttiH8EG5e5YV/s400/IMG_2646.JPG" alt="" id="BLOGGER_PHOTO_ID_5531378786511439074" border="0" /></a>add the eggs- only 2 are shown here, but make sure to do 4. For this recipe, it is always 2 eggs per 1 cup of flour. Feel free to make a bigger batch - for the soup you will only need half of this recipe, but you can easily put the other half in the freezer and use it another time.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yoyaGI9-KYSz7S2AWg9hm3aAJvfhquW8U-G_1KiCe04YmthUuWNIZAMv0nO7i-furPPr5v_CaW7GyHC_10WslsV_3JiUJ5TT_iUaIsi7zATJbyg2f0ABlH4hTpRihDi0hBVItv7g8yXi/s1600/IMG_2648.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yoyaGI9-KYSz7S2AWg9hm3aAJvfhquW8U-G_1KiCe04YmthUuWNIZAMv0nO7i-furPPr5v_CaW7GyHC_10WslsV_3JiUJ5TT_iUaIsi7zATJbyg2f0ABlH4hTpRihDi0hBVItv7g8yXi/s400/IMG_2648.JPG" alt="" id="BLOGGER_PHOTO_ID_5531379740117254818" border="0" /></a>Get your hands in there and start working the flour and eggs into a ball.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFN1BuCwtwNNoBqoW8rfbJwOAIRZKQs2e6rGOgrpFj1qYnN63HNCBVhajeruV0b29uKNwayLSXtTxp3ElqR17izKs7tDOOuH6fpibTHVyJiSdtn0s_I9VDWZEG8SmghWxfwNQwRNw0n6J/s1600/IMG_2654.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFN1BuCwtwNNoBqoW8rfbJwOAIRZKQs2e6rGOgrpFj1qYnN63HNCBVhajeruV0b29uKNwayLSXtTxp3ElqR17izKs7tDOOuH6fpibTHVyJiSdtn0s_I9VDWZEG8SmghWxfwNQwRNw0n6J/s400/IMG_2654.JPG" alt="" id="BLOGGER_PHOTO_ID_5531380657290004354" border="0" /></a>Once it is in a ball, place it on a floured surface and knead, knead, knead it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXWv8xsuMGwg7usV1P5w4oRa0QGreIO_najt6gtDKCQxFm2VqOof8yuRu6jnMa2EaWmQ7fDYcfCe89mRKqsZKZ2Il_qu3Ky9xSv1sgWmaMsFyiytsVUFwlJEEw_oW9gb2vDWptT4pR89Nk/s1600/IMG_2657.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXWv8xsuMGwg7usV1P5w4oRa0QGreIO_najt6gtDKCQxFm2VqOof8yuRu6jnMa2EaWmQ7fDYcfCe89mRKqsZKZ2Il_qu3Ky9xSv1sgWmaMsFyiytsVUFwlJEEw_oW9gb2vDWptT4pR89Nk/s400/IMG_2657.JPG" alt="" id="BLOGGER_PHOTO_ID_5531381243077679170" border="0" /></a><br />Eventually it will become smooth.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfep2p3qpweYOuBukcfPYDX-yAUN68knTJiKO9kBu-MWZMuja-_ssBY6FTWxEYCjTcarpY02SGWUCEf-Z6XoGqmdXHi4y5dDCeSNLYard0OY_2S2dNVBIs24m5j5ynGJGaA4hihEAY4Aou/s1600/IMG_2679.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfep2p3qpweYOuBukcfPYDX-yAUN68knTJiKO9kBu-MWZMuja-_ssBY6FTWxEYCjTcarpY02SGWUCEf-Z6XoGqmdXHi4y5dDCeSNLYard0OY_2S2dNVBIs24m5j5ynGJGaA4hihEAY4Aou/s400/IMG_2679.JPG" alt="" id="BLOGGER_PHOTO_ID_5531792131753309506" border="0" /></a>Roll the dough out on a floured surface. You'll want to roll it out pretty thin. Make sure to keep the surface floured, so you will be able to get the noodles up off the surface.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DPdkLzylGWAHgnCVYVYaYv08bOefcBPomDaJh7o3n1Uwd34yfStcWlKTYuLx0XWmrSW_Coh11ROCJVoYshyVZMyNqh9iQ0KBALjgGRMSPc77aHv-pw_kLaMVWb45IEV7SHuEAwvkg82d/s1600/IMG_2681.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DPdkLzylGWAHgnCVYVYaYv08bOefcBPomDaJh7o3n1Uwd34yfStcWlKTYuLx0XWmrSW_Coh11ROCJVoYshyVZMyNqh9iQ0KBALjgGRMSPc77aHv-pw_kLaMVWb45IEV7SHuEAwvkg82d/s400/IMG_2681.JPG" alt="" id="BLOGGER_PHOTO_ID_5531793130515371378" border="0" /></a>I used a pizza wheel to cut stripes in the dough. You can use any type of knife.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUm-6HQigZZV6afL4Dqzn8XrKGUGUR4frsnteMRVOlip89tme5gw_wQzSBoWQIuccLQmMzcq_924kNGZ8sMZGK7X62oAycw9yM0uFuJvjZDu9x-rH8MjsnJCee0fa0t8x3sIl9aETq0fs-/s1600/IMG_2688.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUm-6HQigZZV6afL4Dqzn8XrKGUGUR4frsnteMRVOlip89tme5gw_wQzSBoWQIuccLQmMzcq_924kNGZ8sMZGK7X62oAycw9yM0uFuJvjZDu9x-rH8MjsnJCee0fa0t8x3sIl9aETq0fs-/s400/IMG_2688.JPG" alt="" id="BLOGGER_PHOTO_ID_5531793897370617714" border="0" /></a>For this recipe you want the noodles shorter so cut them horizontal as well. At this point you can either cook them or wrap them in parchment paper and put in the freezer for another time. You will never want to buy egg noddles again!s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com0tag:blogger.com,1999:blog-5941340598027937437.post-91972239886079425362010-10-20T16:49:00.000-07:002010-10-23T11:08:16.924-07:00Swiss Chard<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbJr-MK1NOH_0-8p3IE2sUD3i3A20eHtifroIqF7bZWIFcSlYT1beVXf0usZUEAAUef5Z7HyIGx5KJA0EbpW2Rl5c9ODM-3z77q1deupnfeuLoU2T1784BVUakO168otaEvCuQwpUBB3_/s1600/IMG_2622.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbJr-MK1NOH_0-8p3IE2sUD3i3A20eHtifroIqF7bZWIFcSlYT1beVXf0usZUEAAUef5Z7HyIGx5KJA0EbpW2Rl5c9ODM-3z77q1deupnfeuLoU2T1784BVUakO168otaEvCuQwpUBB3_/s400/IMG_2622.JPG" alt="" id="BLOGGER_PHOTO_ID_5530280314794600338" border="0" /></a>Every time I go to the farmers market I look at the swiss chard and think, wow that is beautiful. I have never bought or cooked it until this past Sunday. I never knew what to do with it. I did a little research and found out that it is really good for you and very high in vitamin K...who knew?<br /><br />recipe<br />3 tablespoons dried cranberries<br />2 pounds Swiss Chard<br />2 tablespoons olive oil<br />2 garlic cloves- minced<br />3 tablespoons sliced almonds.<br />salt & pepper<br /><br />Wash the chard in many batches of water.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaBw4iLcoPgLuKL8qI6ixjgNekeUETENF_a8Au0m7G0cntQkjLIsFMr7EDxyVnI0ejCzBIkpgTckvo_eZrfHPpBzeW3RBrYrWtAPgoc6-E6ob1lM5Bf5kjxEIcuQ0hFKfbbVCow1oN18N/s1600/IMG_2581.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaBw4iLcoPgLuKL8qI6ixjgNekeUETENF_a8Au0m7G0cntQkjLIsFMr7EDxyVnI0ejCzBIkpgTckvo_eZrfHPpBzeW3RBrYrWtAPgoc6-E6ob1lM5Bf5kjxEIcuQ0hFKfbbVCow1oN18N/s400/IMG_2581.JPG" alt="" id="BLOGGER_PHOTO_ID_5531294629219626818" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZAxigwVo6PpvVajhIa-gRcT6svSo6z8TTN-cqUsyl78cDg10tOweeiDdN4F8ptS6-FxSboGZsox2bD1Qiz_yCeCdkEs9VxLwoRxqpbD0i3A0VfVGbi8oP4EETtc2m7VwamMT_3S5Rl7p/s1600/IMG_2592.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZAxigwVo6PpvVajhIa-gRcT6svSo6z8TTN-cqUsyl78cDg10tOweeiDdN4F8ptS6-FxSboGZsox2bD1Qiz_yCeCdkEs9VxLwoRxqpbD0i3A0VfVGbi8oP4EETtc2m7VwamMT_3S5Rl7p/s400/IMG_2592.JPG" alt="" id="BLOGGER_PHOTO_ID_5531296192827848450" border="0" /></a>Cut the stems off and set to the side. Fill up a large bowl with cold water, set this aside. Bring a large pot of salted water to boil. Cook the chard leaves for 1-2 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOeAzxND2CrDnKCf827-G3k76us5jHGkkGzM7in8p8Sc2mP6KRg-LXRMytslZKvmnjhDAddliDD5B22cFBSFRn8xbo1bQosCXJrXVgFYjnFVgfi8A4Vbh2fGs5hjY_RNueSiuByCWnoaO/s1600/IMG_2596.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOeAzxND2CrDnKCf827-G3k76us5jHGkkGzM7in8p8Sc2mP6KRg-LXRMytslZKvmnjhDAddliDD5B22cFBSFRn8xbo1bQosCXJrXVgFYjnFVgfi8A4Vbh2fGs5hjY_RNueSiuByCWnoaO/s400/IMG_2596.JPG" alt="" id="BLOGGER_PHOTO_ID_5531301111261808450" border="0" /></a>Put the chard into the bowl of cold water. Let it rest for a few minutes. Squeeze all the water out of the chard and then chop it coarsely. Heat oil in a pan and cook the chard stems for 1-2 minutes. Add in the sliced almonds and garlic. Cook for about 2-3 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gSq0da2vydGOqfz9Asvl_bcPpyLAgjV3Y8JrTcgC1UU12QBMbFTjIdu216sEwZSJAbnz_HFdwsRJeydoAAG3RccLsXHslsaUQkTW0kk-Ld9F01ChMsLMOFTxOAhpoNFXuM7MvCge_loO/s1600/IMG_2607.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gSq0da2vydGOqfz9Asvl_bcPpyLAgjV3Y8JrTcgC1UU12QBMbFTjIdu216sEwZSJAbnz_HFdwsRJeydoAAG3RccLsXHslsaUQkTW0kk-Ld9F01ChMsLMOFTxOAhpoNFXuM7MvCge_loO/s400/IMG_2607.JPG" alt="" id="BLOGGER_PHOTO_ID_5531303935713697634" border="0" /></a> Add the chopped greens and the cranberries. Make sure everything is coated in the oil and cook for another 2-3 minutes. Season with salt and pepper! Hope you enjoy this tasty dish- feel free to substitute the almonds and cranberries for any type of dried nuts and fruit.s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com4tag:blogger.com,1999:blog-5941340598027937437.post-33645559356415757292010-10-13T16:49:00.000-07:002010-10-18T11:16:22.626-07:00Pasta Bolognese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrEUVl6DhOhzhojA6IcFuBn9tU1de4J3dvwETAYntlOuVBQHvHT8MfJHxcxNIT1PaD3FbhNYFk48eLZR482qK_FJhs9LYNWYwBi4KdcdiU8e6CFpXPQ0HHa04W2hW1P1kg2Lhgo9McynP/s1600/IMG_2505.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrEUVl6DhOhzhojA6IcFuBn9tU1de4J3dvwETAYntlOuVBQHvHT8MfJHxcxNIT1PaD3FbhNYFk48eLZR482qK_FJhs9LYNWYwBi4KdcdiU8e6CFpXPQ0HHa04W2hW1P1kg2Lhgo9McynP/s400/IMG_2505.JPG" alt="" id="BLOGGER_PHOTO_ID_5527682998168600034" border="0" /></a>Growing up I thought pasta bolognese was ground beef with red sauce from a jar tossed onto spaghetti. Boy, was I wrong. Over the past years, I have always made my own red sauce for quick meals, it is so easy. But now I know about this amazing dish called bolognese. I am sure we have all had a meat sauce where the meat tasted tough or like rubber. Well in this recipe the meat is nice and soft because you cook the meat in milk! I know it sounds strange, but it is delicious.<br /><br />recipe<br />adapted from Cooks Illustrated, Weeknight Pasta Bolognese<br />1 green pepper- diced into 1 inch pieces<br />1 small onion- diced<br />2 roma tomatoes- blanch tomatoes to remove skins and then dice.<br />1/2 box pomi chopped tomatoes- or a 1 can of chopped tomatoes.<br />1 1/2 tablespoons unsalted butter<br />2 garlic cloves- diced<br />1 teaspoon sugar<br />1 pound pork sausage<br />1 1/2 cups milk- you can use skim or whole<br />2 tablespoons tomato paste<br />salt<br />pepper<br />1 pound pasta- you can use spaghetti, I used penne, that was all we had at the time.<br /><br /><br />Heat butter in 12 inch skillet over medium high heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAXUANDHY14yp12WnmCCL3dHFiyRjQbkChZWo184gbkEjlVIQjJhMTi5CbyesOwPfqtLcccxgWXaMEoxgKFetlVSP7-dx6F0w2hIc8IzW7_FIaZ1lM6kV-jCIw__ExVLDFLECtJswkqEY/s1600/IMG_2484.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAXUANDHY14yp12WnmCCL3dHFiyRjQbkChZWo184gbkEjlVIQjJhMTi5CbyesOwPfqtLcccxgWXaMEoxgKFetlVSP7-dx6F0w2hIc8IzW7_FIaZ1lM6kV-jCIw__ExVLDFLECtJswkqEY/s400/IMG_2484.JPG" alt="" id="BLOGGER_PHOTO_ID_5527687194950238130" border="0" /></a><br />Add pepper and onion. Cook until vegetables are soft. Add in garlic and cook until fragrant about 1 minute.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkefycQk8qrUb6EgZT_gs7hdMkptic3fvlohBsWBAHh3bkdLqRgadQWRaXbOF1EcZA3r98IQP-8cRvSPzPGTEdgTvmDG7WWNDZtkztRCdTF7FzludJEDf8oVaftYVOOflwu5kWfreRVls/s1600/IMG_2491.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkefycQk8qrUb6EgZT_gs7hdMkptic3fvlohBsWBAHh3bkdLqRgadQWRaXbOF1EcZA3r98IQP-8cRvSPzPGTEdgTvmDG7WWNDZtkztRCdTF7FzludJEDf8oVaftYVOOflwu5kWfreRVls/s400/IMG_2491.JPG" alt="" id="BLOGGER_PHOTO_ID_5527688663872079650" border="0" /></a><br />Add diced roma tomatoes (I was being lazy and didn't blanch the skin off my tomatoes, but next time I will), cook for another minute or so and then add in the meat. Break the meat up into small pieces as it cooks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDLGRDHFaJAJt4mBK1wg8psPTR07G0Q9fQc5k7S5MKuPh0M7n9KiW-dWle64kZb6SPp11C49h2GBJzWy0KZZx1kJpiXYV11x-f8s22mrTlddiR3AIOPLAtz6U5BPJab8_02bN-e2dhpuP/s1600/IMG_2492.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDLGRDHFaJAJt4mBK1wg8psPTR07G0Q9fQc5k7S5MKuPh0M7n9KiW-dWle64kZb6SPp11C49h2GBJzWy0KZZx1kJpiXYV11x-f8s22mrTlddiR3AIOPLAtz6U5BPJab8_02bN-e2dhpuP/s400/IMG_2492.JPG" alt="" id="BLOGGER_PHOTO_ID_5527690111184309746" border="0" /></a><br />Now it is time to add in the milk, I know this sounds really strange and it even looks strange, but trust me it is the key to this recipe. Keep breaking up the meat into 1/2 inch pieces. Continue to simmer for about 12-15 minutes. Cook it long enough for all the liquid to evaporate. Stir in tomato paste and tomatoes, and pinch of salt & pepper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSnPZPrLO6sALg3oRYVSqgwtvgNezKDbUGqkFj2Tydo2JpJ2NKrgjQL5_b79P9AkXwSXkrIFVLfhi5aAzHtQqiqByNhk95lZcgcDT6F4eKzCtgbSoQjuShPbh2Rh3nKH6XWS_Ik6LWYlT/s1600/IMG_2501.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSnPZPrLO6sALg3oRYVSqgwtvgNezKDbUGqkFj2Tydo2JpJ2NKrgjQL5_b79P9AkXwSXkrIFVLfhi5aAzHtQqiqByNhk95lZcgcDT6F4eKzCtgbSoQjuShPbh2Rh3nKH6XWS_Ik6LWYlT/s400/IMG_2501.JPG" alt="" id="BLOGGER_PHOTO_ID_5527694385464750130" border="0" /></a><br />Reduce heat to a simmer and cook for about 12-15 minutes.<br />*added note, at this point you can also skim off some of the fat that surfaces, or you can stir it back in!<br /><br />In the meantime cook your pasta. I prefer mine al dente, just cook how you normally do. When pasta is ready, place some in a bowl and top it with the sauce, of course you can always add a little freshly grated Parmesan! This is a great meal for leftovers as well. I brought it for lunch the next day. It was so fab, everyone at work was drooling as I ate it over a lunch hour meeting.s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com2tag:blogger.com,1999:blog-5941340598027937437.post-80761924671185968912010-09-29T17:31:00.000-07:002010-10-04T13:26:56.395-07:00Pulled Pork<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDA95RvPOERGHjF9BK0Tw67N3ieXYqXVOtEENrmozoMd6IzjD8rPqHiG9UnCy9oViov_ot0xyRMoA-yuQbNQEJHUwxBaB2BWprK1NrfVkzalXREaFlF3V4-QpPQXg3mlyZgqEgrwJrRUz/s1600/IMG_2427.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDA95RvPOERGHjF9BK0Tw67N3ieXYqXVOtEENrmozoMd6IzjD8rPqHiG9UnCy9oViov_ot0xyRMoA-yuQbNQEJHUwxBaB2BWprK1NrfVkzalXREaFlF3V4-QpPQXg3mlyZgqEgrwJrRUz/s400/IMG_2427.JPG" alt="" id="BLOGGER_PHOTO_ID_5522524676241005378" border="0" /></a><br />Ok, one of the main problems I am having lately is the lighting in my new kitchen. It is horrible! I was spoiled in our loft because we had a huge south facing window, so I had great light all the time. I am going to invest in a great hot shoot flash for my camera. So for now, you will have to do with these poorly lit photos :( Moving on to the food, which really is more important. One of Chris's favorite things to eat is pulled pork. When we got a pork shoulder in our recent CSA I knew exactly what to do with it....smoke it! I made a cabbage slaw to eat along side (recipe coming soon)<br /><br />Recipe<br />based on cooks illustrated "barbecued south carolina pulled pork"<br /><br />3 tablespoons dry mustard<br />1 1/2 tablespoons brown sugar<br />2 tablespoons salt<br />2 teaspoons ground black pepper<br />2 teaspoons paprika<br />1/4 teaspoon cayenne pepper<br />1 4-5 pound boneless pork shoulder- I used bone-in and it was fine<br />4 cups wood chips.<br /><br />sauce ingredients<br />1/2 cup yellow mustard<br />1/2 cup brown sugar<br />1/4 cup white vinegar<br />2 tablespoons worcestershire sauce<br />1 tablespoon hot sauce<br />1 teaspoon salt<br />1 teaspoon ground black pepper<br /><br />Combine the dry mustard, brown sugar, salt, pepper, paprika and cayenne. Make sure to mix it up well and eliminate any lumps. Dry the pork and then rub the spice mixture all over it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6pVxoqzOlU1H2i8FpS7c3iJklC0VLv9agNnoY7O8lYXPKq7Wu0GDHVSiwZi1-8iA0tPTJyUx9FHjihqYbrpo1MLe5hvN-irBq1-RD8UKkY_EE18I1SoX5obsahjTZEA3o8rwFgTbrmla/s1600/IMG_2364.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6pVxoqzOlU1H2i8FpS7c3iJklC0VLv9agNnoY7O8lYXPKq7Wu0GDHVSiwZi1-8iA0tPTJyUx9FHjihqYbrpo1MLe5hvN-irBq1-RD8UKkY_EE18I1SoX5obsahjTZEA3o8rwFgTbrmla/s400/IMG_2364.JPG" alt="" id="BLOGGER_PHOTO_ID_5522504406542071618" border="0" /></a><br />Now you will need to soak the wood chips in water for about 15 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ESRyB-YdSEQD-duJp3EqODGA6nQ95rxWbu5oYVat_iYw45QyO2dExilPEswyo62KNZpXuD0L0L5ce5-xGRza38nvgH5CC8V_6eR6LWfHfV8k7mZEFNlVwrDFh2DUjhF8zOREPPQkRQNk/s1600/IMG_2355.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ESRyB-YdSEQD-duJp3EqODGA6nQ95rxWbu5oYVat_iYw45QyO2dExilPEswyo62KNZpXuD0L0L5ce5-xGRza38nvgH5CC8V_6eR6LWfHfV8k7mZEFNlVwrDFh2DUjhF8zOREPPQkRQNk/s400/IMG_2355.JPG" alt="" id="BLOGGER_PHOTO_ID_5522506268675766818" border="0" /></a><br />Once they have soaked, wrap them up in foil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhibZgBj60WG-FrBBVl7FtNrE5_KXYXmH_Yfsd6TD0W6oS48-iET3wpDR5yjRmdEvd6jCwafqL1S8vRBvI56PTcj3gf8x74i29p4s3-wzcv4wr1hOux_SnXu_akPRlzP28ENrm5AZfO-yOQ/s1600/IMG_2380.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhibZgBj60WG-FrBBVl7FtNrE5_KXYXmH_Yfsd6TD0W6oS48-iET3wpDR5yjRmdEvd6jCwafqL1S8vRBvI56PTcj3gf8x74i29p4s3-wzcv4wr1hOux_SnXu_akPRlzP28ENrm5AZfO-yOQ/s400/IMG_2380.JPG" alt="" id="BLOGGER_PHOTO_ID_5522507256520590834" border="0" /></a>and cut slits on the top. Now it is time to place it in your grill. We have a gas grill, you will need to pull up the grate and put it under.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprLxz9Su2Sn-eKQP11ZnpJmyP4VFegen4W13UcldEEfmqgcatT3cbYUSQYA8_51BIkrhqfGlXTwGUI4NRlCAnzkmGhFtQt3aSxvhv2pTuW2je9ZlHdOQdjSXC7Rj0_GwEmyYNL4C3Sld1/s1600/IMG_2383.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprLxz9Su2Sn-eKQP11ZnpJmyP4VFegen4W13UcldEEfmqgcatT3cbYUSQYA8_51BIkrhqfGlXTwGUI4NRlCAnzkmGhFtQt3aSxvhv2pTuW2je9ZlHdOQdjSXC7Rj0_GwEmyYNL4C3Sld1/s400/IMG_2383.JPG" alt="" id="BLOGGER_PHOTO_ID_5522508087657286514" border="0" /></a>Turn all of your burners to high and heat the grill with the top down until the wood chips start to smoke about 15 minutes. Then you can clean the grill and brush oil on the grate. Leave the primary burner on high and turn off the other burners. Place the pork on the cooler side of the gill. Close the lid and barbecue for about 2 hours.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLxQzW1acOAouGCDkQMeiEqQap_nMP4BndTLxhW_-XLIlj7ZEI0kTq6ssE_BpK6J7rQLCPCQhynJyfhDma8YF3xkS5Iq0-uSHTvW4Nz8aHF8dW6Uxk8JxopUqIaRlDt3fKv0Hntedf3HR/s1600/IMG_2386.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLxQzW1acOAouGCDkQMeiEqQap_nMP4BndTLxhW_-XLIlj7ZEI0kTq6ssE_BpK6J7rQLCPCQhynJyfhDma8YF3xkS5Iq0-uSHTvW4Nz8aHF8dW6Uxk8JxopUqIaRlDt3fKv0Hntedf3HR/s400/IMG_2386.JPG" alt="" id="BLOGGER_PHOTO_ID_5522509723049290306" border="0" /></a>After it has cooked for about 2 hours on the grill, transfer the meat to a roasting pan. I used my Le Creuset. Heat your oven to 325 degrees. Move the rack to the lower middle position.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQdOP9TM96btc18u-oNrYAkc-FNMYCvHQDonUQik3qxUOOxKyAkLKPq7syI6V9-paU_9BCEAHIfCrkNhIWN3az-o-VhC7HbBNmetJkADw4nNLq_DyEBAWgdPf-R55ZJ3hiMO5Apt0vcTK/s1600/IMG_2391.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQdOP9TM96btc18u-oNrYAkc-FNMYCvHQDonUQik3qxUOOxKyAkLKPq7syI6V9-paU_9BCEAHIfCrkNhIWN3az-o-VhC7HbBNmetJkADw4nNLq_DyEBAWgdPf-R55ZJ3hiMO5Apt0vcTK/s400/IMG_2391.JPG" alt="" id="BLOGGER_PHOTO_ID_5522513029234956482" border="0" /></a>Whisk together mustard, brown sugar, vinegar, Worcestershire sauce, hot sauce, salt and pepper. Mix it till it is smooth. Brush 1/2 cup of the sauce onto the pork. Bake the pork covered for about 2-3 hours or until you can insert a fork with ease. Let the pork rest for about 30 minutes and when it is cool begin to shred it with a fork. Discard the fat and then toss the pork with the remaining sauce!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHeV2atC55gwu-uQzdX6PXuRNVso2EoBNAO3GAyLoi1W3fj9H0GFmuafd7mrc8-jCY7yZr8aRueltqSlj1l8K97wc1LArkU2FsSnCdZYGrfon80f3G1ylZc7Cmt_k-clyXgNaXkBSEC7Dy/s1600/IMG_2422.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHeV2atC55gwu-uQzdX6PXuRNVso2EoBNAO3GAyLoi1W3fj9H0GFmuafd7mrc8-jCY7yZr8aRueltqSlj1l8K97wc1LArkU2FsSnCdZYGrfon80f3G1ylZc7Cmt_k-clyXgNaXkBSEC7Dy/s400/IMG_2422.JPG" alt="" id="BLOGGER_PHOTO_ID_5522513750747923010" border="0" /></a>Top it on your favorite bun, I chose brioche for this meal.s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com0tag:blogger.com,1999:blog-5941340598027937437.post-88406926561393145012010-09-15T18:25:00.001-07:002010-09-15T19:42:17.591-07:00Cherry Almond Granola Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-3DyRG5yyiCWn8OU4fnK-_Rx6xZ-gVlyGif1eXu2op1dQ4Bj3adb2Z8lsneOGECEVz8v1vIyffQ7xPW3CLdRUKMl9RuRdRbC0b2W1MJxzaH-LBmatbBd7KdxtAAvpqQVy2hlOhNsdF7w/s1600/IMG_1838.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-3DyRG5yyiCWn8OU4fnK-_Rx6xZ-gVlyGif1eXu2op1dQ4Bj3adb2Z8lsneOGECEVz8v1vIyffQ7xPW3CLdRUKMl9RuRdRbC0b2W1MJxzaH-LBmatbBd7KdxtAAvpqQVy2hlOhNsdF7w/s400/IMG_1838.JPG" alt="" id="BLOGGER_PHOTO_ID_5517317412633676578" border="0" /></a>Hello all, sorry for the lack of posts. This summer has been the craziest. Buying a new house, training for a triathlon and a marathon. Thank goodness the tri is done and the marathon will be done soon. Wow, I can't wait till it is over. On to better things....food. I have always wanted to make granola bars. I make granola all the time, so how hard could bars be? Well they are not hard at all. I love the idea of knowing exactly what is in my granola bars.<br /><br />1 2/3 cups rolled oats<br />1/2 cup granulated sugar<br />1/3 cup oats - crush in blender or food processor<br />1/2 teaspoon ground cinnamon<br />1 cup sliced almonds<br />1 cup dried cherries<br />1/4 cup peanut butter<br />1 teaspoon vanilla extract<br />4 tablespoons melted butter<br />1/4 maple syrup<br />2 tablespoons light corn syrup<br />1 tablespoon water<br /><br />Pre-heat your oven to 350 degrees. Line a pan with parchment paper, line it so you have extra hang over both sides, this will allow you to get the bars out of the pan a little more easily. Rub a little butter on the parchment paper and the edge of the pan.<br /><br />Mix together all of the dry ingredients including the nuts and fruits.<br /><br />In a separate bowl mix together the peanut butter, vanilla, butter, maple syrup, corn syrup and water. Mix the wet ingredients with the dry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcOt9qZNOd7Da58nB-4kNw64E8qSnBjbZuMdQqGBq4lHznLEbrtHC3I3vER1_Lo28Sn1wl1QA26GFFY7N0cALOWxzaNJ7h1zYtQpMgtJwQ3TkWYAjYu_fhC8A4kf_-jRL13TgU2i6C0fd/s1600/IMG_1823.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcOt9qZNOd7Da58nB-4kNw64E8qSnBjbZuMdQqGBq4lHznLEbrtHC3I3vER1_Lo28Sn1wl1QA26GFFY7N0cALOWxzaNJ7h1zYtQpMgtJwQ3TkWYAjYu_fhC8A4kf_-jRL13TgU2i6C0fd/s400/IMG_1823.JPG" alt="" id="BLOGGER_PHOTO_ID_5517331904742586018" border="0" /></a><br />Once it is all combined press it into the pan. You may want to use a small piece of parchment paper to help press it into the pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQJKIXqTUVU86MfYiAaZKQyJ8p2ZWIuBbyGBHKG9b7wBgvDEQRSjusUwPqtBFmMUq_IrtsiE_nmMMJQsg-uGFO700iVPZ9qnvUbPyutJzJx4K_PTgxEJpLklaDu7W90xi3t_61gUp8ISV/s1600/IMG_1824.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQJKIXqTUVU86MfYiAaZKQyJ8p2ZWIuBbyGBHKG9b7wBgvDEQRSjusUwPqtBFmMUq_IrtsiE_nmMMJQsg-uGFO700iVPZ9qnvUbPyutJzJx4K_PTgxEJpLklaDu7W90xi3t_61gUp8ISV/s400/IMG_1824.JPG" alt="" id="BLOGGER_PHOTO_ID_5517333008792692962" border="0" /></a>Bake for about 30-40 minutes. I like mine to be a little brown around the edges and a little brown on the top. Let the bars cool for at least an hour. They can be crumbly so I placed mine in the freezer for about 10 minutes before I cut them into bars. Store them in a sealed container.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOzu-_JnjBp2rodGqNjLYXS_9sc7DH8Y27l8Cj8uJ4tMulQ_QV6PAaL8il2EGlb49SOyAVs410hBtBSXIqUaJRhwOoTCw9h63tXQknsb4GBbu1fZp371WJL5QsRbKnwgj7iavOP3-zBla/s1600/IMG_1843.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOzu-_JnjBp2rodGqNjLYXS_9sc7DH8Y27l8Cj8uJ4tMulQ_QV6PAaL8il2EGlb49SOyAVs410hBtBSXIqUaJRhwOoTCw9h63tXQknsb4GBbu1fZp371WJL5QsRbKnwgj7iavOP3-zBla/s400/IMG_1843.JPG" alt="" id="BLOGGER_PHOTO_ID_5517334984180230738" border="0" /></a>I promise to be back to my blogging this month! I am actually very excited to start cooking more cool weather dishes....stews, squash and soups!s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com0tag:blogger.com,1999:blog-5941340598027937437.post-91018279756247986542010-07-26T16:18:00.000-07:002010-07-28T08:46:08.877-07:00Margaritas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLI04kylovczmTTIZWedV8KPLcOROCElOXVL8HFXpjVGbBCV40UqDlVUSEGh7X98Cd2y1Nzq1eBv9nxk964KCM0EccSGAigCaPqVvqgbN8oIQT-MQXAChnny6H8_nYrlxlXlEXEzCfTXoU/s1600/IMG_1797.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLI04kylovczmTTIZWedV8KPLcOROCElOXVL8HFXpjVGbBCV40UqDlVUSEGh7X98Cd2y1Nzq1eBv9nxk964KCM0EccSGAigCaPqVvqgbN8oIQT-MQXAChnny6H8_nYrlxlXlEXEzCfTXoU/s400/IMG_1797.JPG" alt="" id="BLOGGER_PHOTO_ID_5498358822125095746" border="0" /></a><br />I tend to only drink beer and wine, but I do love a great Margarita! I hate those nasty margaritas that people make with that MIX....ewwwww. This is a very simple recipe and it makes the best Margarita, I don't think you will ever want to drink one of those mix margaritas ever again.<br /><br />Recipe - this is for 1 drink<br />1 shot tequila- go for the good stuff<br />1 shot orange liqueur- I only had some cheap Triple Sec, but it still tasted great!<br />juice from 1 lime<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHi6A40_6MOzz4nMS8lXJlDRuihuwP-LkZtxEOj_07a3I-noY3FAWS2hgURFZuk3wANkAg9VtpeYD7nEhSU7QhTfLO_Ne3QPxpRjN9ymEFrxgUncBIrMq0c8LT8fwe-lZ2KQKFtSU7llhj/s1600/IMG_1775.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 330px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHi6A40_6MOzz4nMS8lXJlDRuihuwP-LkZtxEOj_07a3I-noY3FAWS2hgURFZuk3wANkAg9VtpeYD7nEhSU7QhTfLO_Ne3QPxpRjN9ymEFrxgUncBIrMq0c8LT8fwe-lZ2KQKFtSU7llhj/s400/IMG_1775.JPG" alt="" id="BLOGGER_PHOTO_ID_5498365529769998866" border="0" /></a>We have a lime tree on out front steps. It takes a long time for the limes to get big, about 4 months, a few of them are ready for picking so I grabbed one off the tree and headed inside. It was so juicy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnO021t5r00t7LRKORVznfNuOK3fKSqtnraZqWv3_K9UmJYJzr24c4dp1FQqbv55JIEu8y_YImU4vSRS-7WzX0f8He13q2C4LSQWpkkzuDvihaNK5ZEipdvABcYwGOCD1PA8z_DYihjMB/s1600/IMG_1786.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnO021t5r00t7LRKORVznfNuOK3fKSqtnraZqWv3_K9UmJYJzr24c4dp1FQqbv55JIEu8y_YImU4vSRS-7WzX0f8He13q2C4LSQWpkkzuDvihaNK5ZEipdvABcYwGOCD1PA8z_DYihjMB/s400/IMG_1786.JPG" alt="" id="BLOGGER_PHOTO_ID_5498366813244078466" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmfuAW8R36hluouJWXgscKKShFwyxXED9kpj8WweRlr4v7nO2O_EZwkj4WPyAkhBpcCrWIGTvggkTYLjqU7UlFeZ3F1egtJAlZ8jklXb0dd0UYT_zggmE0Yo2AHXZUyWpPg8dG96ZPh0F/s1600/IMG_1779.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmfuAW8R36hluouJWXgscKKShFwyxXED9kpj8WweRlr4v7nO2O_EZwkj4WPyAkhBpcCrWIGTvggkTYLjqU7UlFeZ3F1egtJAlZ8jklXb0dd0UYT_zggmE0Yo2AHXZUyWpPg8dG96ZPh0F/s400/IMG_1779.JPG" alt="" id="BLOGGER_PHOTO_ID_5498364767352046978" border="0" /></a> Once you have all the ingredients, start pouring the drinks!s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com2tag:blogger.com,1999:blog-5941340598027937437.post-52742609752708722262010-07-24T12:32:00.000-07:002010-07-26T10:49:23.818-07:00Roasted Corn Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXbn-Qo9WQOTSAQTQukjMrj95DdvNd-yqEd0bBbl0KmfhyphenhyphenRjYBnxZgIF0fREMEStDWz3qcZ6VJYr_D4JGVerK2x6QF0sQsR6NaIrCm8Eftju5JO1LOZEt97nr6sMF_VjDPBzpHEwZ2XXz/s1600/IMG_1722.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXbn-Qo9WQOTSAQTQukjMrj95DdvNd-yqEd0bBbl0KmfhyphenhyphenRjYBnxZgIF0fREMEStDWz3qcZ6VJYr_D4JGVerK2x6QF0sQsR6NaIrCm8Eftju5JO1LOZEt97nr6sMF_VjDPBzpHEwZ2XXz/s400/IMG_1722.JPG" alt="" id="BLOGGER_PHOTO_ID_5497558703386488178" border="0" /></a>Sorry for the delay in posts. It has been a very busy month over here. We moved from the West Loop to a house in Logan Square. We are super excited to have a new home. We just got internet this week so hopefully posting will pick back up! We just got a fabulous new grill, so I am super excited to start sharing some grilled treats! This is one of my all time favorite summer salads. It is based on an <a href="http://en.wikipedia.org/wiki/Elote">Elote</a> - which is a common street food in Mexico.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvmpydOtUynTvAxtvDj-nYyU8ndOzCtyDRq0RuCMphv2JrvTkfpv6Nguxk3k6O22SX6ZJeSPDWwXymzcXHhTJyPDaKaOMoqdhmlcNmL8vi0pi3aHVW9QGYV5DGruuiAhOlKKmCslqMBUC/s1600/DSC00741.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvmpydOtUynTvAxtvDj-nYyU8ndOzCtyDRq0RuCMphv2JrvTkfpv6Nguxk3k6O22SX6ZJeSPDWwXymzcXHhTJyPDaKaOMoqdhmlcNmL8vi0pi3aHVW9QGYV5DGruuiAhOlKKmCslqMBUC/s400/DSC00741.JPG" alt="" id="BLOGGER_PHOTO_ID_5497562208756987986" border="0" /></a>This is a picture of my friend Melissa eating an Elote! This picture is about 5 years old! I was living in New York at the time and there is a delicious restaurant in Soho that serves Elote.<br /><br />I really can't believe that I haven't posted this salad yet. I think I make it about 5 times each summer.<br /><br />Recipe<br />4 ears corn- leave the husks on<br />2 tablespoons olive oil<br />1 lime<br />3-4 ounces queso fresco- one of my favorite cheeses for salads!<br />3-4 green onions- chopped thinly<br />1/2 cup chopped cilantro<br />1/2 teaspoon salt<br />1 serrano pepper- chopped small<br /><br />First you need to run the corn under cold water. Then grill the corn with the husks on over medium high heat for about 10 minutes. Then take the corn out of the husks and place back on the grill. Cook for about 5-6 minutes, make sure to continually turn them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78FhY10hNEBJPBErmdUUiolaaZu606JycIOpioiNPwRhbtoGgxJEafkNttU3eWGTTt5yLeucfKBBs07NIZzmjxZ8l48BUD-PFws7CZmxTzZWxcpF9tJbUQkc19f4cyOx9Ox1-pEEe_dCd/s1600/IMG_1714.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78FhY10hNEBJPBErmdUUiolaaZu606JycIOpioiNPwRhbtoGgxJEafkNttU3eWGTTt5yLeucfKBBs07NIZzmjxZ8l48BUD-PFws7CZmxTzZWxcpF9tJbUQkc19f4cyOx9Ox1-pEEe_dCd/s400/IMG_1714.JPG" alt="" id="BLOGGER_PHOTO_ID_5497565273812002178" border="0" /></a><br />Let the corn cool a little and then cut the kernels off the cob.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1n6c3foMOsqmogG15CqG22szM3z_sFE_DvPXxUJy50jyhJvlEUsQkGTnIbTa_4HBwoHAXbbTHLSMLuEJcKSW2-8wFqX9YokASFCij22BiSq0yEKRyMmvVg-4tu63jVRycL6R2yFSd5pO/s1600/IMG_1703.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1n6c3foMOsqmogG15CqG22szM3z_sFE_DvPXxUJy50jyhJvlEUsQkGTnIbTa_4HBwoHAXbbTHLSMLuEJcKSW2-8wFqX9YokASFCij22BiSq0yEKRyMmvVg-4tu63jVRycL6R2yFSd5pO/s400/IMG_1703.JPG" alt="" id="BLOGGER_PHOTO_ID_5497566170381255154" border="0" /></a>Chop the onions, cilantro and pepper. Mix all the ingredients together! I hope you enjoy this salad.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl68Vt7zWYyXr_Orl4Gj1KlVnNknGn0Y_lYRKN2-Q8h5TQgpvTqiPPngd_0Ye1U-skH4WnqG0Eta-U89RdbLzHDGTu9zwUxWFTLSevFvsqfwKsKkqUEkoPCyA57Dmreq_mZ7mbt_w6mfVC/s1600/IMG_1720.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl68Vt7zWYyXr_Orl4Gj1KlVnNknGn0Y_lYRKN2-Q8h5TQgpvTqiPPngd_0Ye1U-skH4WnqG0Eta-U89RdbLzHDGTu9zwUxWFTLSevFvsqfwKsKkqUEkoPCyA57Dmreq_mZ7mbt_w6mfVC/s400/IMG_1720.JPG" alt="" id="BLOGGER_PHOTO_ID_5497567921015187938" border="0" /></a>Today I plan to drink the best margaritas ever on my new porch. I will post the recipe next!s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com2tag:blogger.com,1999:blog-5941340598027937437.post-48615548059938480712010-06-11T14:03:00.000-07:002010-06-11T15:02:47.036-07:00Strawberry Shortcake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfZVr8A7hQH-UXy57ucMEQy_2-qEpZ-LeEBATslKW7mZ9pjcfG4Jr4nM9IWau5zecro56rb0mUJ4GsBbKkEQrLzO2z0cIrPMIv-p6GdJeuT-4u_ghUrV1yeKhWOmyDebVrIQFPVTLrhNW/s1600/IMG_1631.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfZVr8A7hQH-UXy57ucMEQy_2-qEpZ-LeEBATslKW7mZ9pjcfG4Jr4nM9IWau5zecro56rb0mUJ4GsBbKkEQrLzO2z0cIrPMIv-p6GdJeuT-4u_ghUrV1yeKhWOmyDebVrIQFPVTLrhNW/s400/IMG_1631.JPG" alt="" id="BLOGGER_PHOTO_ID_5481639596331763650" border="0" /></a>This is one of my favorite desserts! It is so fresh and tasty. All of the farmers markets have the best strawberries right now. I like my strawberry shortcake to have more of a biscuit for the bread. and I don't like it overly sweet, I like the fresh strawberries to give it the sweetness.<br /><br />recipe<br /><br />biscuits<br />2 cups flour<br />1 tablespoon baking powder<br />1/2 teaspoon salt<br />1/4 cup butter<br />3/4 cup milk or cream<br />1/4 cup yogurt<br />1 teaspoon vanilla<br />Sugar for sprinkling on top<br /><br />Toppings<br />Fresh Strawberries<br /><br />1 cup whipping Cream<br />1 tablespoon sugar<br /><br />Mix the flour, baking powder and salt together. Add the butter. Use your hands to mix this all together. You want it to look crumbly. Add milk, yogurt and vanilla. Mix it well. It should start to form a nice dough. If it is too sticky, add a little flour. Once combined place on a piece of floured parchment paper. Work the dough into a square.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qoyGNHYAt0-3YfjJvypYZTTtAr6Qw_ArCZnxOZkkiKE7qNpE-LodjefUnyp3o9BUAloz8xU7uJa6huKCoyEfuJvrn9nw28-doU3JRUJK86syg_H3rkVNTsflJRKsL1mWoANq2s3iqmJg/s1600/IMG_1586.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qoyGNHYAt0-3YfjJvypYZTTtAr6Qw_ArCZnxOZkkiKE7qNpE-LodjefUnyp3o9BUAloz8xU7uJa6huKCoyEfuJvrn9nw28-doU3JRUJK86syg_H3rkVNTsflJRKsL1mWoANq2s3iqmJg/s400/IMG_1586.JPG" alt="" id="BLOGGER_PHOTO_ID_5481629037430443714" border="0" /></a>It should be about an inch thick.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTlMNLi-P5Bov9O0vYumbZkSqFvoYw9yFN-Fv5k8tTmUhDhWagDQxw77rb_rSKumn9WVFocwq7pjhBxOSaFWtJOyET_jkZF0fDRVCZION6tgUl7gaIrB8tIr0FZXs8rtUpuyqR7TAR9AT/s1600/IMG_1588.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTlMNLi-P5Bov9O0vYumbZkSqFvoYw9yFN-Fv5k8tTmUhDhWagDQxw77rb_rSKumn9WVFocwq7pjhBxOSaFWtJOyET_jkZF0fDRVCZION6tgUl7gaIrB8tIr0FZXs8rtUpuyqR7TAR9AT/s400/IMG_1588.JPG" alt="" id="BLOGGER_PHOTO_ID_5481629894617383554" border="0" /></a>With a knife cut into 6 pieces. Try to cut straight down.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFHhg2giMI-hlc83p4Qt7AJmUpSiLuUVCsbZAjq9ETlxx9a2ChhmpPhShI9BymPB1YAnGfgNo5Yt9kHhjrIlMkLEn5KSKMq6GvPdpuzZXpv-S-F4GZomlSOoV9a3aSU8pXZVudA82cUna/s1600/IMG_1592.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFHhg2giMI-hlc83p4Qt7AJmUpSiLuUVCsbZAjq9ETlxx9a2ChhmpPhShI9BymPB1YAnGfgNo5Yt9kHhjrIlMkLEn5KSKMq6GvPdpuzZXpv-S-F4GZomlSOoV9a3aSU8pXZVudA82cUna/s400/IMG_1592.JPG" alt="" id="BLOGGER_PHOTO_ID_5481630640532839266" border="0" /></a>Brush each with a little butter and top with granular sugar. Bake at 450 for 12-15 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzq1mhvp3QxhERMV7dBlSCV_f_Tf4PF7HHtQTmJjbc04gxugrrNCJ4BQZgt3-qplgz0VIjcIgzACAyT-XMFBoCXv9_YZe1ujt_7lLBZGvkcgt4YRasdKJSIsxe6ENNQe25PFpq_iPJi_N/s1600/IMG_1622.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzq1mhvp3QxhERMV7dBlSCV_f_Tf4PF7HHtQTmJjbc04gxugrrNCJ4BQZgt3-qplgz0VIjcIgzACAyT-XMFBoCXv9_YZe1ujt_7lLBZGvkcgt4YRasdKJSIsxe6ENNQe25PFpq_iPJi_N/s400/IMG_1622.JPG" alt="" id="BLOGGER_PHOTO_ID_5481631969896043010" border="0" /></a>They will come out of the oven looking delicious! Now it's time to whip up some whip cream. I don't know why anyone would buy pre-made whip cream. It is so easy to make your own and it tastes a million times better. Simply pour some whip cream into a bowl and mix on high speed. Sprinkle in a little sugar. Keep whipping until it is nice and fluffy. taste and see if you need to add more sugar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_c7KGv-pdBi7lj6hJ7_HSdQZcgTQIy_G7gY3Gcv3K4TXS474Y471TFSe5eUKceOg6JIOTY6N4Zuaa5-yNcAlIKikGZ6Q6WvykI3tDkEqm_2t2fb8IEQrKByFefjgEAsZaLHcaxkSDVV8/s1600/IMG_0626.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_c7KGv-pdBi7lj6hJ7_HSdQZcgTQIy_G7gY3Gcv3K4TXS474Y471TFSe5eUKceOg6JIOTY6N4Zuaa5-yNcAlIKikGZ6Q6WvykI3tDkEqm_2t2fb8IEQrKByFefjgEAsZaLHcaxkSDVV8/s400/IMG_0626.JPG" alt="" id="BLOGGER_PHOTO_ID_5481633577119454402" border="0" /></a>Chop up some strawberries and you are already to assemble.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGhx2EoQj7dCfAWu2XrSYeZ0SnolJDxXtD80jT0XQd_i2U0B5Vys3ywXXArcHhHobxe3soTkQvswIIhd7NpG81Lx1rBImuHHn9HVITpFLLrVuns-0v9o9TvVKfZteMWs6_685fbxRgqB4/s1600/IMG_1651.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHGhx2EoQj7dCfAWu2XrSYeZ0SnolJDxXtD80jT0XQd_i2U0B5Vys3ywXXArcHhHobxe3soTkQvswIIhd7NpG81Lx1rBImuHHn9HVITpFLLrVuns-0v9o9TvVKfZteMWs6_685fbxRgqB4/s400/IMG_1651.JPG" alt="" id="BLOGGER_PHOTO_ID_5481634237244306626" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWbUNBm3jwTH-PsMrKWQYG6kJN8abc6o2_Rl75EExL6NVtYzDiRpICZ8tNSpAp-DDwxQtsY-SL6DEcPnoEyqjFjSbgcTAkJ1dExQU_OzWP8BcHfxAn3QV6X01vZXp3tAr7GyzqKFhAYjGA/s1600/IMG_1637.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWbUNBm3jwTH-PsMrKWQYG6kJN8abc6o2_Rl75EExL6NVtYzDiRpICZ8tNSpAp-DDwxQtsY-SL6DEcPnoEyqjFjSbgcTAkJ1dExQU_OzWP8BcHfxAn3QV6X01vZXp3tAr7GyzqKFhAYjGA/s400/IMG_1637.JPG" alt="" id="BLOGGER_PHOTO_ID_5481625718109703522" border="0" /></a>I hope you enjoy this delicious summer treat. Also, since the biscuits aren't too sweet. I used the leftovers to make egg sandwiches for breakfast, talk about good.s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com2tag:blogger.com,1999:blog-5941340598027937437.post-37433580881020428182010-06-05T10:19:00.001-07:002010-06-05T10:39:58.263-07:00Sweet Potato Chili<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVV-FowDuMMRlgX8Fts8tTdn2m6ON7lMxMFWjjzQKrhh38XhdIcx4hvY14TokqdPmi6NerkW6rxTT3rZxJr5Q3yjygdHE5-_K_Ur8FBKRdRY_cBF6d9lITqvE_lG7B353vdMy0Be_zqB-a/s1600/IMG_1385.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVV-FowDuMMRlgX8Fts8tTdn2m6ON7lMxMFWjjzQKrhh38XhdIcx4hvY14TokqdPmi6NerkW6rxTT3rZxJr5Q3yjygdHE5-_K_Ur8FBKRdRY_cBF6d9lITqvE_lG7B353vdMy0Be_zqB-a/s400/IMG_1385.JPG" alt="" id="BLOGGER_PHOTO_ID_5479340993166039154" border="0" /></a>Usually you don't think of Chili as something you make in the summer. But this one is delicious and has a nice smokey flavor! I like making chili when I have a lot of people coming over. It is so easy for people to just scoop up. For my 30th birthday this year, my entire family surprised me with a visit to Chicago. I was in complete shock. Of course I invited them all over for dinner the next night. I wasn't sure what to make for about 15 people. I made 1 meat chili and 1 veggie chili. This chili was raved about by the vegetarians and the meat eaters. I hope you enjoy and there will be some more summer foods coming soon!<br /><br /><div style="display: none;"><li class="ingredient">1 tablespoon olive oil</li> <li class="ingredient">1 medium onion, chopped</li> <li class="ingredient">2 teaspoons chili powder</li> <li class="ingredient">1 cup canned vegetable broth or water</li> <li class="ingredient">1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes</li> <li class="ingredient">1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes</li> <li class="ingredient">1 15- to 16-ounce can pinto beans, drained</li> <li class="ingredient">3 tablespoons chopped fresh cilantro</li><div style="overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none; border: medium none;"><br />Read More <a style="color: rgb(0, 51, 153);" href="http://www.epicurious.com/recipes/food/views/Pinto-Bean-Sweet-Potato-Chili-266#ixzz0q06ei0x5">http://www.epicurious.com/recipes/food/views/Pinto-Bean-Sweet-Potato-Chili-266#ixzz0q06ei0x5</a><br /></div><div style="display: none;"><li class="ingredient">1 tablespoon olive oil</li> <li class="ingredient">1 medium onion, chopped</li> <li class="ingredient">2 teaspoons chili powder</li> <li class="ingredient">1 cup canned vegetable broth or water</li> <li class="ingredient">1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes</li> <li class="ingredient">1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes</li> <li class="ingredient">1 15- to 16-ounce can pinto beans, drained</li> <li class="ingredient">3 tablespoons chopped fresh cilantro</li><div style="overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none; border: medium none;"><br />Read More <a style="color: rgb(0, 51, 153);" href="http://www.epicurious.com/recipes/food/views/Pinto-Bean-Sweet-Potato-Chili-266#ixzz0q06ei0x5">http://www.epicurious.com/recipes/food/views/Pinto-Bean-Sweet-Potato-Chili-266#ixzz0q06ei0x5</a><br /></div></div></div>Recipe<br />1 tablespoon olive oil<br />1 medium onion chopped<br />2 teaspoons chili powder<br />2 teaspoons chopped chipotle adobo and 2 teaspoons sauce<br />1 large sweet potato peeled and cut into 1 inch cubes<br />1 cup vegetable broth<br />1 can mexican-style stewed tomatoes<br />1/2 box of Pomi chopped tomatoes<br />1 15 ounce can pinto beans, drained and rinsed<br /><br />Toppings<br />chopped fresh cilantro<br />crumbled queso fresco<br /><div style="display: none;"><li class="ingredient">1 tablespoon olive oil</li> <li class="ingredient">1 medium onion, chopped</li> <li class="ingredient">2 teaspoons chili powder</li> <li class="ingredient">1 cup canned vegetable broth or water</li> <li class="ingredient">1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes</li> <li class="ingredient">1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes</li> <li class="ingredient">1 15- to 16-ounce can pinto beans, drained</li> <li class="ingredient">3 tablespoons chopped fresh cilantro</li><div style="overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none; border: medium none;"><br />Read More <a style="color: rgb(0, 51, 153);" href="http://www.epicurious.com/recipes/food/views/Pinto-Bean-Sweet-Potato-Chili-266#ixzz0q06ei0x5">http://www.epicurious.com/recipes/food/views/Pinto-Bean-Sweet-Potato-Chili-266#ixzz0q06ei0x5</a><br /></div></div><br />Heat olive oil in pan add the onion and saute until golden brown. Add in chili powder, adobo and sweet potatoes. Stir until combined and then add the broth. Bring to a simmer, cover, and cook for about 10 minutes until the potato starts to get tender. Add the tomatoes and beans. Simmer for at least 20 minutes. Serve with cilantro and cheese on top.<br /><div style="display: none;"><li class="ingredient">1 tablespoon olive oil</li> <li class="ingredient">1 medium onion, chopped</li> <li class="ingredient">2 teaspoons chili powder</li> <li class="ingredient">1 cup canned vegetable broth or water</li> <li class="ingredient">1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes</li> <li class="ingredient">1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes</li> <li class="ingredient">1 15- to 16-ounce can pinto beans, drained</li> <li class="ingredient">3 tablespoons chopped fresh cilantro</li><div style="overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none; border: medium none;"><br />Read More <a style="color: rgb(0, 51, 153);" href="http://www.epicurious.com/recipes/food/views/Pinto-Bean-Sweet-Potato-Chili-266#ixzz0q06ei0x5">http://www.epicurious.com/recipes/food/views/Pinto-Bean-Sweet-Potato-Chili-266#ixzz0q06ei0x5</a><br /></div></div><br /><div style="display: none;"><li class="ingredient">1 tablespoon olive oil</li> <li class="ingredient">1 medium onion, chopped</li> <li class="ingredient">2 teaspoons chili powder</li> <li class="ingredient">1 cup canned vegetable broth or water</li> <li class="ingredient">1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes</li> <li class="ingredient">1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes</li> <li class="ingredient">1 15- to 16-ounce can pinto beans, drained</li> <li class="ingredient">3 tablespoons chopped fresh cilantro</li><div style="overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none; border: medium none;"><br />Read More <a style="color: rgb(0, 51, 153);" href="http://www.epicurious.com/recipes/food/views/Pinto-Bean-Sweet-Potato-Chili-266#ixzz0q06ei0x5">http://www.epicurious.com/recipes/food/views/Pinto-Bean-Sweet-Potato-Chili-266#ixzz0q06ei0x5</a><br /></div>1 table</div>s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com1tag:blogger.com,1999:blog-5941340598027937437.post-48950959345136735902010-05-28T11:27:00.000-07:002010-05-28T12:32:42.706-07:00Perfect Hamburger Buns<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QW7FUsSEZXbTimut-zF6uKxFu9Ap_daO_gMzBl5BwVjOKI1ZBNXIvWoNpczSaMl3h4vUcM1pdZmiz756T9kk5wTaNvtgAjZZDEl-cqs2w7rlokFsOYBTPs8sENv8s3ZhO9MNWrmQP0C1/s1600/IMG_1306.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QW7FUsSEZXbTimut-zF6uKxFu9Ap_daO_gMzBl5BwVjOKI1ZBNXIvWoNpczSaMl3h4vUcM1pdZmiz756T9kk5wTaNvtgAjZZDEl-cqs2w7rlokFsOYBTPs8sENv8s3ZhO9MNWrmQP0C1/s400/IMG_1306.JPG" alt="" id="BLOGGER_PHOTO_ID_5476389843629272818" border="0" /></a>Hopefully you will be grilling up some tasty burgers this weekend! This is the perfect bun recipe for your burgers! Well, I have been searching for the perfect hamburger bun for along time. The buns at <a href="http://www.dmkburgerbar.com/">DMK burger bar</a> are pretty perfect. I like a bun that isn't too bready, I want the meat and toppings to stand out, not this big bulky bun. And they should be nice and soft inside and a tad crusty on the outside...but not overly crusty! Just so you know you aren't eating wonder bread. ha! anyhow, this recipe turned out great. It is based on a recipe from <a href="http://www.kingarthurflour.com/">King Arthur Flour.</a> The recipes on their site are great. It is our go-to for anything flour related. I hope you have a great memorial day weekend! We are headed to northern MN for some time on the lake!<br /><br />Recipe<br />3/4 to 1 cup lukewarm water<br />2 tablespoons butter<br />1 large egg<br />3 1/2 cups flour<br />1/4 cup sugar<br />1 1/4 teaspoons salt<br />1 tablespoon yeast<br /><br />Mix all ingredients together. Either by hand or in a mixer with dough hook. I used my favorite appliance, my Kitchenaid mixer!<br /><br />This dough will be very soft and smooth. Place dough in a bowl. Cover and let rise for about an hour. You want the dough to double in size.<br /><br />Once it has doubled. Punch the dough down and divide into 8 pieces. Shape them so they are about 1 inch thick and 3 inches wide. Once you have them all shaped cover with a light dish towel and let rise for another hour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGmBo3wHN3LdldsTk30UqFZ2CFTjlF_-2hyphenhyphenrLpPuquwbk-S0SLLRzopcETe1dXHYkc1XjBRr632OuxQDay67Lteqv1xLJVnV_aEdr1IWxDlS_K3rPNlIZVlmPrIBrRyNLMLx9YwSgXan5/s1600/IMG_1296.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGmBo3wHN3LdldsTk30UqFZ2CFTjlF_-2hyphenhyphenrLpPuquwbk-S0SLLRzopcETe1dXHYkc1XjBRr632OuxQDay67Lteqv1xLJVnV_aEdr1IWxDlS_K3rPNlIZVlmPrIBrRyNLMLx9YwSgXan5/s400/IMG_1296.JPG" alt="" id="BLOGGER_PHOTO_ID_5476396550625510034" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxUTd3BKSh43k9ZpE76z14Stm11Lts2y52eht_exiXi6vw4BekQqIcmyyj49RVWEi0bj_mXP8Xju886ReWy0vKYYqTXiLkTTEsRoobXzRP-UD-UYyOd0TXXQbfqucpnGwXi8HeukE6ENj/s1600/IMG_1303.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxUTd3BKSh43k9ZpE76z14Stm11Lts2y52eht_exiXi6vw4BekQqIcmyyj49RVWEi0bj_mXP8Xju886ReWy0vKYYqTXiLkTTEsRoobXzRP-UD-UYyOd0TXXQbfqucpnGwXi8HeukE6ENj/s400/IMG_1303.JPG" alt="" id="BLOGGER_PHOTO_ID_5476397307883601266" border="0" /></a>Once they have doubled in size, brush them with an egg wash. Egg wash is <span id="Instructions">1 egg beaten with 1 tablespoon water. You can also add sesame seeds as well. </span><br /><br />Bake at 375 degree for 12- 15 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuaHOvF-okBkose6MC8QD0PFsiCvGhRDjumSGoyjfhv-ozNg7W2Tu_OzrDLxJ8KYY-ArOpFsTPcreiNfgHEBNf3s5CSgiwjlgoTH4-Qty_Oxmfa48ZZQUubG7lzYY1pef7m67x7-I0jlm/s1600/IMG_1323.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuaHOvF-okBkose6MC8QD0PFsiCvGhRDjumSGoyjfhv-ozNg7W2Tu_OzrDLxJ8KYY-ArOpFsTPcreiNfgHEBNf3s5CSgiwjlgoTH4-Qty_Oxmfa48ZZQUubG7lzYY1pef7m67x7-I0jlm/s400/IMG_1323.JPG" alt="" id="BLOGGER_PHOTO_ID_5476398167143347250" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMX3x-n-IC9eHblst1R4mhamAgCm97wYIJFipmwzQ0NJn3LVZEi2Cr9of-b5Slu-q8e6JEl6TLhHwWqUesCuzVUgh5cmYBPpJGIyi81Rhx9N60lp6hGy9z8jXF1xHrpo2lgBQ7I8hgSZk6/s1600/IMG_1324.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMX3x-n-IC9eHblst1R4mhamAgCm97wYIJFipmwzQ0NJn3LVZEi2Cr9of-b5Slu-q8e6JEl6TLhHwWqUesCuzVUgh5cmYBPpJGIyi81Rhx9N60lp6hGy9z8jXF1xHrpo2lgBQ7I8hgSZk6/s400/IMG_1324.JPG" alt="" id="BLOGGER_PHOTO_ID_5476398664570254578" border="0" /></a>You will never want to buy buns again!s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com0tag:blogger.com,1999:blog-5941340598027937437.post-70301331362139621602010-05-08T13:52:00.000-07:002010-05-08T14:33:33.255-07:00Pizza for Breakfast. No. Breakfast Pizza.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVGXlt4Wbkfne-4em3XSmAjDFo7Xp5JBFnG7wuVGwTQWvgaweCBtfhXvkdrn-6jAlKska5HDKct0D9b7Ljz28IC6_WmAIq-PZSbRtqWM0yCXfydbBzVMd7XHCOauqu8YMoErs94Kfjhcdg/s1600/IMG_1184.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVGXlt4Wbkfne-4em3XSmAjDFo7Xp5JBFnG7wuVGwTQWvgaweCBtfhXvkdrn-6jAlKska5HDKct0D9b7Ljz28IC6_WmAIq-PZSbRtqWM0yCXfydbBzVMd7XHCOauqu8YMoErs94Kfjhcdg/s400/IMG_1184.JPG" alt="" id="BLOGGER_PHOTO_ID_5469005919900226178" border="0" /></a>I have never been able to eat cold or leftover pizza for breakfast, just can't do it. But the other night I went to dinner at <a href="http://www.dinelamadia.com/">La Madia</a> with my friends Josh and Colin<a href="http://www.dinelamadia.com/"></a> and we had the most delicious pizza with egg and prosciutto. I immediately thought, I should make a breakfast pizza with egg and bacon. I like to make a double batch of pizza dough about every other week. It's nice to have in the fridge for quick dinners or a quick and tasty breakfast.<br /><br />recipe<br /><br /><span style="font-weight: bold;">For the crust</span><br />1 1/2 cups flour<br />1 teaspoon salt<br />3/4 teaspoon active dry yeast<br />1/2 cup lukewarm water<br />1 tablespoon olive oil<br /><br /><span style="font-weight: bold;">Toppings</span>- these are just suggestions, feel free to get creative.<br />olive oil<br />parmesan cheese<br />some other cheese- feel free to use anything!<br />3 cloves garlic minced<br />4 eggs<br />5 slices bacon cooked and chopped<br />mushrooms- we put them on half, cause I don't like shrooms :(<br />goat cheese<br /><br />Mix the dry ingredients together in a bowl. Then add the water and olive oil. Now you want to try and mix this up into a ball. Then knead it on a floured surface for a few minutes and keep working it into a ball. If you get frustrated, just put it down and let it rest for a couple of minutes.<br /><br />Pour a little olive oil into the bowl you were using. Then roll the ball of dough around to get a nice coating of olive oil all over.<br /><br />Cover the bowl with plastic wrap and let sit for 1-2 hours.<br /><br />Open it up after the hour and roll it around a little to get some air out and then reshape into a ball. Place it back in the bowl for another 20 minutes.<br /><br />I usually double this recipe and use 1 dough immediately and then wrap the other up for another day. Store in the refrigerator until you are ready to use. Take dough out of refrigerator 1-2 hours before you want to use it.<br /><br />Pre-heat oven to 475 degrees. Roll the dough into a pizza shape.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-O1TaLKSOJqtUDL6G1luznhpQjGfsdAItXnyq39fVW-9mEYu3ZOcbnA1K5QKS7iywySi3fCoNkbLGdodVjnjAESUp7sgpZWKDSVrgNCLCGdADi0UWC35F3TmMiiL4ddwvnRvEQs060kV/s1600/IMG_1159.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-O1TaLKSOJqtUDL6G1luznhpQjGfsdAItXnyq39fVW-9mEYu3ZOcbnA1K5QKS7iywySi3fCoNkbLGdodVjnjAESUp7sgpZWKDSVrgNCLCGdADi0UWC35F3TmMiiL4ddwvnRvEQs060kV/s400/IMG_1159.JPG" alt="" id="BLOGGER_PHOTO_ID_5469009328714005186" border="0" /></a>Poke holes all around with a fork, this will prevent bubbling. Spread olive oil, garlic and parmesan cheese all around.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaO4aGPZVVq2aYXvjVRvzZVe5ulCfNV_pGejY8e5siEzZhyHba7lPCdeGGXtKxyqMGZSTb427V_FnyfEtCPf6_oAAfxklGVrlovXW9etiR0wzXYSw54VKUUNdwe6RU1NMmzSPlxBFimT5u/s1600/IMG_1162.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaO4aGPZVVq2aYXvjVRvzZVe5ulCfNV_pGejY8e5siEzZhyHba7lPCdeGGXtKxyqMGZSTb427V_FnyfEtCPf6_oAAfxklGVrlovXW9etiR0wzXYSw54VKUUNdwe6RU1NMmzSPlxBFimT5u/s400/IMG_1162.JPG" alt="" id="BLOGGER_PHOTO_ID_5469010291149921058" border="0" /></a>Top with some more cheese!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosOLahrLYzh2JsP6U2JYyAXnEr-jTV3xcPpQvRBckrLBccOeRYMrGTAjhlEaiuC0y6LMcN_xo1xyjb35Q02L7sTlgGwhnJPHq27latm77hSmW2LMSzMnbl2OJUssCUtftoryWWyUGkxRt/s1600/IMG_1172.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosOLahrLYzh2JsP6U2JYyAXnEr-jTV3xcPpQvRBckrLBccOeRYMrGTAjhlEaiuC0y6LMcN_xo1xyjb35Q02L7sTlgGwhnJPHq27latm77hSmW2LMSzMnbl2OJUssCUtftoryWWyUGkxRt/s400/IMG_1172.JPG" alt="" id="BLOGGER_PHOTO_ID_5469011368757184594" border="0" /></a>Add eggs, bacon, goat cheese and mushrooms. Bake for 10-12 minutes. Enjoy!s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com0tag:blogger.com,1999:blog-5941340598027937437.post-7305707941465644882010-05-07T09:17:00.000-07:002010-05-07T17:05:15.044-07:00Pretzel Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaS8kqKf_CAGyDz41NZzX5Mblr7Q9xM-aO_U5E3zf4KD0yhpHMTETEuO4XPuO1c4bhOfNiIhsaQvffMkg8TH58OfnBls7FDUqClURNIpNFu-N6QyD0f6s-DG44Guf7M6BLneOlZ70q4f-e/s1600/IMG_1253.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 338px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaS8kqKf_CAGyDz41NZzX5Mblr7Q9xM-aO_U5E3zf4KD0yhpHMTETEuO4XPuO1c4bhOfNiIhsaQvffMkg8TH58OfnBls7FDUqClURNIpNFu-N6QyD0f6s-DG44Guf7M6BLneOlZ70q4f-e/s400/IMG_1253.JPG" alt="" id="BLOGGER_PHOTO_ID_5468565534651065010" border="0" /></a>I am a little addicted to pretzel rolls. I love sandwiches on these little suckers. There is a great sandwich place in my neighborhood called <a href="http://www.jerryssandwiches.com/">Jerry's Sandwiches</a>, they use the most delicious pretzel rolls. I have tried making <a href="http://sangamon-cooks.blogspot.com/2009/09/soft-pretzels-wow-has-summer-flown-by.html">regular pretzels</a> and they turned out great! So of course, I needed to try my hand at making rolls. I was so surprised when I opened the oven because I saw all these cute little pretzel rolls. I think I actually screamed "I made pretzel rolls!"<br /><br />Recipe<br />1 cup warm water<br />2 1/4 teaspoons yeast<br />2 and 3/4 cup bread flour<br />1 tablespoon granulated sugar<br />1 teaspoon salt, plus more for sprinkling<br />1 tablespoon olive oil<br />6 cups water<br />1/4 cup baking soda<br /><br />Place water in a bowl and sprinkle yeast on top, gently stir. Set aside for about 5 minutes. You want the yeast to get foamy. If it doesn't, it means the water wasn't warm enough or the yeast was old. Make sure it foams and if not then start over.<br /><br />When the yeast is ready add the flour, sugar and salt. I used the dough hook on my mixer, but you could easily knead this by hand. Mix until the dough is smooth and elastic. If using a dough hook you can mix for about 8 minutes. Once it is done, place in an oiled bowl (olive oil) and roll the dough in the oil, cover and let rise for about 1 hour. You want the dough to double in size.<br /><br />Once the dough has doubled, punch it down and knead for about 1 minute. Now you can divide the dough into about 16 rolls. Mine turned out a little small, next time I will make them bigger. Place the uncooked rolls on the parchment paper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqm4tt3Semu1vkF0SV7tsSRy6qVfYPrxY_GiTeVu-PitYbJQzmwbmQDJ5wAx39-ODOLQM05gc9eACDvAsoort5sjwELJ8Tiyy4-YgTHW6NMZ97Z50_7prSc7pBmRYWn_jfUDSDdIIOa1mM/s1600/IMG_1229.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqm4tt3Semu1vkF0SV7tsSRy6qVfYPrxY_GiTeVu-PitYbJQzmwbmQDJ5wAx39-ODOLQM05gc9eACDvAsoort5sjwELJ8Tiyy4-YgTHW6NMZ97Z50_7prSc7pBmRYWn_jfUDSDdIIOa1mM/s400/IMG_1229.JPG" alt="" id="BLOGGER_PHOTO_ID_5468570421790307842" border="0" /></a>Cover the rolls with a dish towel and let them rise for another 30 minutes or until they have doubled in size. After they have doubled you will want to slice an x on top of each roll (I forgot to do this, until Chris came over and did it to a few and they turned out much prettier). Pre-heat your oven to 425 degrees. Also bring 6 cups of water to a boil. When the water is boiling add the baking soda to the water.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIALlZFMrKjrXHYQU_KJnc_Z00vzuliIYllC65XcT-UnTbGKII22Au8STec5cLOP7OA3zuWg6SE6i1UYtew4OIfZqmlV42_TUsawC0qu22QUKY4QstD5Nr-3-GOd36Z6ilrwZbZiyCELvY/s1600/IMG_1237.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIALlZFMrKjrXHYQU_KJnc_Z00vzuliIYllC65XcT-UnTbGKII22Au8STec5cLOP7OA3zuWg6SE6i1UYtew4OIfZqmlV42_TUsawC0qu22QUKY4QstD5Nr-3-GOd36Z6ilrwZbZiyCELvY/s400/IMG_1237.JPG" alt="" id="BLOGGER_PHOTO_ID_5468571777222062098" border="0" /></a>The water will get nice and bubbly. Drop a few of the rolls into the water. Boil them for 2 minutes a side. You will need to do this in a few batches.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhyQcQuE-2fTZFpWF_x-e0JhjuJeSt_OorpLbE3MOj0_W5-cQloXj7FUwsw3t_OzUVdM_3lMCGeoFXogkRvWh1ZRM2XmGR83N_gpldo89Dg7ITUhNJSJYdUVqtWGMxHvKKeH2Jw01aDzm/s1600/IMG_1242.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhyQcQuE-2fTZFpWF_x-e0JhjuJeSt_OorpLbE3MOj0_W5-cQloXj7FUwsw3t_OzUVdM_3lMCGeoFXogkRvWh1ZRM2XmGR83N_gpldo89Dg7ITUhNJSJYdUVqtWGMxHvKKeH2Jw01aDzm/s400/IMG_1242.JPG" alt="" id="BLOGGER_PHOTO_ID_5468573226620400322" border="0" /></a>The water will start out nice and calm, but mine got a little crazy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3zvtvWsLN80LyEctT01bsYc4qtYv9Kbd5C8Tu2XlSVwmR_lON5C6Pg_ZDZeCftw2ACKr9NZZqLWsL7E0hDMwZN1YyQqmKtlGwexQePAs2wg3dnPVMkgiSaCxJoXNFo4JWdtxToTFyDBZ/s1600/IMG_1243.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3zvtvWsLN80LyEctT01bsYc4qtYv9Kbd5C8Tu2XlSVwmR_lON5C6Pg_ZDZeCftw2ACKr9NZZqLWsL7E0hDMwZN1YyQqmKtlGwexQePAs2wg3dnPVMkgiSaCxJoXNFo4JWdtxToTFyDBZ/s400/IMG_1243.JPG" alt="" id="BLOGGER_PHOTO_ID_5468573756701232898" border="0" /></a>Once you have boiled them 2 minutes a side, take them out and place somewhere to dry. If I had one of those cooling racks, I would have used that, but I don't so I just placed them on some parchment paper.<br /><br />When you have them all boiled. Brush them with the egg wash. For the egg wash, just whisk up an egg and add a little water to it. After you have brushed them with egg wash, sprinkle a little salt on top of each roll.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6eoimAkKAEReEYnK-7UYjaMfBTdZg7cOj2-VrRCpTehk324AtGndJwHSwh71iA5-5Cs1Ve5OGhIyr6iv8wrkvc0v3CIkQaMpxljLmuvpI-GlKsVUwo4Sq_eAyLgPyxbOU_QnJ7Ct6Bu3w/s1600/IMG_1250.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6eoimAkKAEReEYnK-7UYjaMfBTdZg7cOj2-VrRCpTehk324AtGndJwHSwh71iA5-5Cs1Ve5OGhIyr6iv8wrkvc0v3CIkQaMpxljLmuvpI-GlKsVUwo4Sq_eAyLgPyxbOU_QnJ7Ct6Bu3w/s400/IMG_1250.JPG" alt="" id="BLOGGER_PHOTO_ID_5468575164594656914" border="0" /></a>Place them in the oven for 10-12 minutes. I baked mine on a pizza stone. You can bake them on a parchment lined baking sheet as well.<br /><br />As I said earlier, I was so excited to see that I made pretzel rolls. They were delicious too! We ate them plain as well as made little sandwiches with them.<br /><br /><div class="ingreds" style="clear: both;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixShemx5ChZCX65_BBg7aTwmzJoNAlWlCMbNzEDnNj97oVHVH2us3WYGyMqYvOqHH40H0gneSeC5fUXPVXBeS-OcortX0HT9whDkhytc_hhZMN0VUDBtc81ap_y6E6s9xJy9kqUfU-EbvK/s1600/IMG_1294.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixShemx5ChZCX65_BBg7aTwmzJoNAlWlCMbNzEDnNj97oVHVH2us3WYGyMqYvOqHH40H0gneSeC5fUXPVXBeS-OcortX0HT9whDkhytc_hhZMN0VUDBtc81ap_y6E6s9xJy9kqUfU-EbvK/s400/IMG_1294.JPG" alt="" id="BLOGGER_PHOTO_ID_5468576883337111874" border="0" /></a></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSa1y-Yz7rGBkemhvBoaa7HzLPqSh4n0tVW0paRKodylEhPjP8RA1EpXudNlbffIm-6AEzxj-DOh6O3H2bupj95NCsMGQ2bnY9JSr7DFCljUwOKFvCahXECaiRTTjfibY3OPfJmzsHYK6/s1600/IMG_1278.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSa1y-Yz7rGBkemhvBoaa7HzLPqSh4n0tVW0paRKodylEhPjP8RA1EpXudNlbffIm-6AEzxj-DOh6O3H2bupj95NCsMGQ2bnY9JSr7DFCljUwOKFvCahXECaiRTTjfibY3OPfJmzsHYK6/s400/IMG_1278.JPG" alt="" id="BLOGGER_PHOTO_ID_5468577534032018866" border="0" /></a>Bacon, tomato and guacamole on a pretzel roll! yum yum!s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com2tag:blogger.com,1999:blog-5941340598027937437.post-6687678557816755382010-05-02T08:47:00.000-07:002010-05-02T10:01:31.874-07:00Chipotle Pork Burgers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvq5Cpdj0xT3YSACSN3YFBoRwt78_fZWyXByKUkxTsjAyKDqvLJOmWBiWMhsvyRG-BUJhLm7TXgUK2JfJBljsaJf-yXv02fV1CR37jJ4FGJw_7sj57_hk16Lwb48UQ2Z_LC7QZWLpb2Vp/s1600/IMG_1148.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvq5Cpdj0xT3YSACSN3YFBoRwt78_fZWyXByKUkxTsjAyKDqvLJOmWBiWMhsvyRG-BUJhLm7TXgUK2JfJBljsaJf-yXv02fV1CR37jJ4FGJw_7sj57_hk16Lwb48UQ2Z_LC7QZWLpb2Vp/s400/IMG_1148.JPG" alt="" id="BLOGGER_PHOTO_ID_5466701194532156594" border="0" /></a>I love trying new recipes for burgers and this is my new favorite! We recently joined a new CSA (community supported agriculture), <a href="http://www.cedarvalleysustainable.com/">Cedar Valley Sustainable Farm</a>. In our first batch we received ground pork. The one thing I love about getting meat from CSA, is that I am always challenged to cook with new ingredients and I see what meat <span style="font-weight: bold;">should</span> look like. I think it is wrong that food companies have changed the way meat looks. Enough of my rant, I could go on forever. Back to the burgers, these burgers get a delicious smokey flavor from the adobo and a nice sweet tang from the tomatillo.<br /><br />Recipe- based on <a href="http://www.gourmet.com/">Gourmet magazine</a><br /><span class="quantity">makes 4 burgers<br /><br />1</span> <span class="unit">lb</span> <span class="name">ground pork</span><br /><span class="quantity">2</span> <span class="unit">teaspoons</span> <span class="name">minced chipotle in adobo sauce plus 1 teaspoon adobo sauce</span><span class="quantity"><br />3</span> <span class="name">garlic cloves minced</span><br /><span class="quantity">4</span> <span class="name">slices Muenster cheese</span><span class="quantity"><br />4</span> <span class="name">hamburger buns, toasted</span>- I used onion rolls.<br /><span class="quantity"></span><span class="quantity">1</span> <span class="name">large tomatillo, husked, rinsed and then sliced</span><br /><span class="quantity">1/2</span> <span class="name">small avocado, sliced</span><br /><br />I just started using tomatillos in my cooking in the past year. They are so flavorful. First peel the husk off and then rinse well. With this recipe, simply slice them just like a tomato. Set aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFKUv2bIryvJiq8TtEhF-_m9ht17rinD2SmM0YoGlKWLwLyGHD_ZTIaDm6Z4gfE1igSaavP3cIa6Xeo6dxnz-A4fQxIkfy-lVwJBDKaIPgtFTDhbI0Ld_QKmBn15K51q91HcFaiBYXOs6/s1600/IMG_1142.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFKUv2bIryvJiq8TtEhF-_m9ht17rinD2SmM0YoGlKWLwLyGHD_ZTIaDm6Z4gfE1igSaavP3cIa6Xeo6dxnz-A4fQxIkfy-lVwJBDKaIPgtFTDhbI0Ld_QKmBn15K51q91HcFaiBYXOs6/s400/IMG_1142.JPG" alt="" id="BLOGGER_PHOTO_ID_5466705785644975570" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitE6VbVQEIOD40WHMlCYbPliENXlwXR2tQ81zXC2dpTcA0NAVCbxC54LqAUcSTCjR_WkcuaXqxc274KD0vtYt1frqIhyphenhyphenX0OUZvL85rdH012GE5QNscL-Eu_Rj8iG14ArqpgsU6zXA_rtt5/s1600/IMG_1144.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitE6VbVQEIOD40WHMlCYbPliENXlwXR2tQ81zXC2dpTcA0NAVCbxC54LqAUcSTCjR_WkcuaXqxc274KD0vtYt1frqIhyphenhyphenX0OUZvL85rdH012GE5QNscL-Eu_Rj8iG14ArqpgsU6zXA_rtt5/s400/IMG_1144.JPG" alt="" id="BLOGGER_PHOTO_ID_5466706570876087026" border="0" /></a>Mix together pork, <span>adobo</span>, garlic and a little salt. It is easiest to use your hands. When mixed thoroughly, form into 4 patties.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMrcnNzAtWij8aq1witx34vpY9tQcCrvjSYJYjBs1QPUmads7I_6MUkjPu7f13MIltCYETk98T75hLG6_IEWKVMsth8hIkhvNgksWg91GPVoHWUWdSCrfFVApgkpT7N2Oi7pVPKz4RvC1q/s1600/IMG_1137.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 288px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMrcnNzAtWij8aq1witx34vpY9tQcCrvjSYJYjBs1QPUmads7I_6MUkjPu7f13MIltCYETk98T75hLG6_IEWKVMsth8hIkhvNgksWg91GPVoHWUWdSCrfFVApgkpT7N2Oi7pVPKz4RvC1q/s400/IMG_1137.JPG" alt="" id="BLOGGER_PHOTO_ID_5466704949319110386" border="0" /></a>You can either cook these on the grill or in a pan. Cook for 4 minutes on 1 side, flip and cook for 1 more minute, then top with cheese, and cook till the cheese is just melted.<br /><br />Place on a toasted bun and top with tomatillo and avocado.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWmZFEzYAWQpqjsC9jAeKbp-ENHbRffzYAXhBm5mQKrzLtS0z-_8S2bagoTL1nDjmZpJ-jxBdY91DnmXSyEKw5e7nN0i-w0nfo4Uy3UKToTrULfK06921hzxfllSPyBDU03x9Nxn6PXYi/s1600/IMG_1146.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWmZFEzYAWQpqjsC9jAeKbp-ENHbRffzYAXhBm5mQKrzLtS0z-_8S2bagoTL1nDjmZpJ-jxBdY91DnmXSyEKw5e7nN0i-w0nfo4Uy3UKToTrULfK06921hzxfllSPyBDU03x9Nxn6PXYi/s400/IMG_1146.JPG" alt="" id="BLOGGER_PHOTO_ID_5466707234165295474" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuFwtLd2lu4jypjpQBmOYsyaOk3xz6eps3OSOGVp3O3tI0myMZgfB4C1fpnewkCR9bBFVbvqQxEbwE3TYXqjPz8APErgn9QFuHcq9Tdyt_94DPJ-Z6wDrrX4qf32oEzg_I0jCBaUs2T_4/s1600/IMG_1155.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 315px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuFwtLd2lu4jypjpQBmOYsyaOk3xz6eps3OSOGVp3O3tI0myMZgfB4C1fpnewkCR9bBFVbvqQxEbwE3TYXqjPz8APErgn9QFuHcq9Tdyt_94DPJ-Z6wDrrX4qf32oEzg_I0jCBaUs2T_4/s400/IMG_1155.JPG" alt="" id="BLOGGER_PHOTO_ID_5466707899945566018" border="0" /></a>I served them with roasted potatoes, so delicious!s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com2tag:blogger.com,1999:blog-5941340598027937437.post-53996547186831725292010-04-17T07:35:00.000-07:002010-04-17T07:41:08.864-07:00What does Sangamon mean?Many people ask what Sangamon means? When we started this blog we brainstormed for days on what to name it. We live on Sangamon street in the west loop and the word Sangamon comes from a <a href="http://en.wikipedia.org/wiki/Pottawatomie" title="Pottawatomie" class="mw-redirect">Pottawatomie</a> word <i>Sain-guee-mon</i> (pronounced "sang gä mun") meaning "where there is plenty to eat." And Chris comes from Sangamon County, so it seemed to fit.s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com0tag:blogger.com,1999:blog-5941340598027937437.post-32850033367319802792010-04-17T06:27:00.000-07:002010-04-19T09:00:40.788-07:00cabbage, beets and pork<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5i3xHGCKuxpCEg4hKU2-s84d0qyaQXBhPKXpGdLimGDeQNx2vxfqwmJdUVOslcEiXoly5j71Dp0FHT2URp0Cr2yDdjGbyasyRO0_1W3GsCXNPXvgCQBAL_YLfz643-gcwJkgI9IVjicS/s1600/IMG_0727.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5i3xHGCKuxpCEg4hKU2-s84d0qyaQXBhPKXpGdLimGDeQNx2vxfqwmJdUVOslcEiXoly5j71Dp0FHT2URp0Cr2yDdjGbyasyRO0_1W3GsCXNPXvgCQBAL_YLfz643-gcwJkgI9IVjicS/s400/IMG_0727.JPG" alt="" id="BLOGGER_PHOTO_ID_5461098076750114514" border="0" /></a>Sometimes the best meals are the simplest. When I am cooking, I like to use the vegetable and meat to its full potential, meaning I don't like adding a ton of ingredients to it. So many vegetables and meat are good on there own, they just need proper seasoning. Chris and I bought the cookbook Ad Hoc at Home by Thomas Keller. It is a great cookbook, the layout is really cool and the recipes are wonderful. It is packed with so many different things to make. The cabbage and pork brine are based on recipes from this book.<br /><br />Recipe - pork brine<br />Makes enough for 4 chops or butterfly.<br />1/4 cup honey<br />1 tablespoon thyme<br />5 garlic cloves, crushed<br />teaspoon black pepper<br />1/4 cup salt<br />4 cups water<br /><br />Combine all the ingredients in a large pot, bring to a boil. Boil for about a minute. Then take off heat and cool it completely, I put it in the fridge to speed up the process. When it is cool, place the pork into the brine. You can brine for at max 3 days. When I made this meal, I let the pork brine for about 2 hours. When ready to cook the meat. Heat olive oil in a pan. Dry the chops with a paper towel. Place in the hot pan. Cook for about 4 minutes a side. When cooking meat, try not to move it when it's cooking. Place in pan and let is cook until it's time to flip, this will help you get the nice crisp, browned outside and you will still have a nice moist inside. Chris jokes that I am the best at cooking meat in a pan. I think it is my years of practice in college, I think I ate a chicken breast every night for many many years. I use an <a href="http://www.anolon.com/cs/Satellite/Page/anolon/1177513656235/Page/HomePage.htm">Anolon titanium pan</a>, it is great, because it is non-stick, but you will not get scratching or peeling. But don't worry, when I was in college, I am sure I had some craptastic pan and my chicken would turn out fabulous.<br /><br />Recipe- beets<br />beets<br />olive oil<br />salt<br />pepper<br />tinfoil<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8w1d4oticKbtmSJ9nCjRsHR3043jGQRY_TbePEJ6V9d7P3uM2c1c7kn1lc_OZffvZ-SHQ2L6yq6SCvJxHOE3Nbz7OxdfAiWtZDX3EXMdTvb2JbuRtr_q6exO7llVlrzQGiRgzUit4chD/s1600/IMG_0677.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8w1d4oticKbtmSJ9nCjRsHR3043jGQRY_TbePEJ6V9d7P3uM2c1c7kn1lc_OZffvZ-SHQ2L6yq6SCvJxHOE3Nbz7OxdfAiWtZDX3EXMdTvb2JbuRtr_q6exO7llVlrzQGiRgzUit4chD/s400/IMG_0677.JPG" alt="" id="BLOGGER_PHOTO_ID_5461101919923970082" border="0" /></a>This is a simple recipe. People think it is difficult to cook beets, but it is so easy. First you want to chop the greens off. Then head to the sink and start scrubbing. Don't be afraid of the dirt, it will clean up real fast. This time I used golden beets, but you can use this same method for any variety. It is really nice to cook a bunch of beets and then you have them in the fridge and can add to any meal.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SZZt-CLhyp3KzUhgz86A4rmuJVlO2uqO96FaUp7iq98eG2Zgik1rpF4QQgYGRL6cPJrRNgfnvkFLGaODmCtlhuGL2EVxd9-KDJV_h1w3JChQ8aDKMnqFjAUuk5bRLF7hddYRBYVJkIc4/s1600/IMG_0694.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SZZt-CLhyp3KzUhgz86A4rmuJVlO2uqO96FaUp7iq98eG2Zgik1rpF4QQgYGRL6cPJrRNgfnvkFLGaODmCtlhuGL2EVxd9-KDJV_h1w3JChQ8aDKMnqFjAUuk5bRLF7hddYRBYVJkIc4/s400/IMG_0694.JPG" alt="" id="BLOGGER_PHOTO_ID_5461102868805546098" border="0" /></a><br />Pre-heat oven to 375 degrees. When you are done cleaning them, they will look so pretty! chop off the tops and the tails. Wrap them in tinfoil. Pour a little olive oil into the tinfoil and sprinkle a little salt. Place in the oven and cook for 40-50 minutes. Cooking time will vary due to the size of your beets. When you take them out of the oven, it is easiest to get the skins off when they are hot. Peel the tin foil off and use a paper towel to pull the skins off.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkTZEnoN55vmlspF_-ps7lhxEmRMa2qCWOnlojRYe-GTck6MF1vuDJNtWPIcOpEWVYhIJPtkXMhW6Hm2Y5V0BtW6qG8J2Lkdp_wNilzNJBRJpK6atIVE1F1jN0OkbL_2g2ShJXOjjVfwj/s1600/IMG_0725.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkTZEnoN55vmlspF_-ps7lhxEmRMa2qCWOnlojRYe-GTck6MF1vuDJNtWPIcOpEWVYhIJPtkXMhW6Hm2Y5V0BtW6qG8J2Lkdp_wNilzNJBRJpK6atIVE1F1jN0OkbL_2g2ShJXOjjVfwj/s400/IMG_0725.JPG" alt="" id="BLOGGER_PHOTO_ID_5461104388670182578" border="0" /></a><br />When ready to serve cut them in slices. I eat them plain or I sprinkle a little olive oil, balsamic and parmesan. You can try many different things with beets.<br /><br />Recipe- Cabbage<br />1/2 cup shelled pistachios<br />1 head red cabbage<br />olive oil<br />2 tablespoons chopped shallots<br />1 cup chicken stock<br />salt and pepper to taste<br /><br />Who knew you could cook cabbage, I usually just see it in coleslaw. This recipe is great because the cabbage gets this great nutty flavor from the pistachios.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRFPYDZT1Bwdi25YOV-C1Q9H3eLi0IUhegLG7-CJJf1lptWn-lNXQqMy-TzmLp3G88RtEEpu1WXb-C3s60u_yjpziPFItbMAYGRDKm4yCA5PWAr_x69WfFqISdFR5Lm1w_0dKJ4yyMlUr/s1600/IMG_0713.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRFPYDZT1Bwdi25YOV-C1Q9H3eLi0IUhegLG7-CJJf1lptWn-lNXQqMy-TzmLp3G88RtEEpu1WXb-C3s60u_yjpziPFItbMAYGRDKm4yCA5PWAr_x69WfFqISdFR5Lm1w_0dKJ4yyMlUr/s400/IMG_0713.JPG" alt="" id="BLOGGER_PHOTO_ID_5461111806405993282" border="0" /></a>Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Spread the nuts on the baking sheet. Roast them in the oven for about 10-12 minutes. Half way through toss them around a bit, to makes sure they are browning on all sides. When done, set aside. The pistachios that I bought were sort of large, so I chopped them up, you can do this or leave them as is.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHUNCh7HJaVOn6IJG9fj8XRgb62VSVlq9oOYIvL23mzom_DjG2KSFF3qAU2RqDL_cv3BETe-dzDDVxWhZ8QxIeeyRh9vjQdppFJpuYz1AMGSYtnuUi2JavbydScJQvh0dW6nbwHAr5X6A/s1600/IMG_0704.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHUNCh7HJaVOn6IJG9fj8XRgb62VSVlq9oOYIvL23mzom_DjG2KSFF3qAU2RqDL_cv3BETe-dzDDVxWhZ8QxIeeyRh9vjQdppFJpuYz1AMGSYtnuUi2JavbydScJQvh0dW6nbwHAr5X6A/s400/IMG_0704.JPG" alt="" id="BLOGGER_PHOTO_ID_5461112307349450082" border="0" /></a><br />Heat olive oil in a pan over medium heat, add the cabbage. Cook for about 3-4 minutes, tossing it frequently.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIId1_beUp3rBUCrOYgeeE3xlh3toKaNdDS8rjMEutUt2OTeM5CoS-1jEibjCzY5XbACxcS3zvoxZM-yMKcpmhh4ePqthdUD2rHWalp8qeweqyeQ_GUPm0ZjTiJm9aOdT4pcW5oLW5hrnz/s1600/IMG_0717.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIId1_beUp3rBUCrOYgeeE3xlh3toKaNdDS8rjMEutUt2OTeM5CoS-1jEibjCzY5XbACxcS3zvoxZM-yMKcpmhh4ePqthdUD2rHWalp8qeweqyeQ_GUPm0ZjTiJm9aOdT4pcW5oLW5hrnz/s400/IMG_0717.JPG" alt="" id="BLOGGER_PHOTO_ID_5461112942229717010" border="0" /></a><br />Add the shallots and chicken stock. Bring this to a simmer. Keep tossing the cabbage. Cook for about 4-5 minutes or until the stock has evaporated. You want the cabbage to be tender, not mushy! Combine the nuts with the cabbage and you are ready to serve. This recipe is great for leftovers. We had a bunch of leftovers, so for a week I just added a little cabbage to my meal, so tasty!s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com0tag:blogger.com,1999:blog-5941340598027937437.post-46479828631867933632010-04-14T16:30:00.000-07:002010-04-14T17:16:15.681-07:00Kedgeree<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3biL9D6t8cTb_RxzADATHLJJolkQb1-iy4W_uMPW6RC95ATG_km1qQHkL01DkUhtHWv6du3DmnFzMHrdRifD2Jqh0NdY4nXjiy3ZOV2cOQ5powZNsocIALgCu48cD7fsDWQ-lag-AVpSq/s1600/IMG_0835.JPG"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3biL9D6t8cTb_RxzADATHLJJolkQb1-iy4W_uMPW6RC95ATG_km1qQHkL01DkUhtHWv6du3DmnFzMHrdRifD2Jqh0NdY4nXjiy3ZOV2cOQ5powZNsocIALgCu48cD7fsDWQ-lag-AVpSq/s1600/IMG_0835.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 328px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3biL9D6t8cTb_RxzADATHLJJolkQb1-iy4W_uMPW6RC95ATG_km1qQHkL01DkUhtHWv6du3DmnFzMHrdRifD2Jqh0NdY4nXjiy3ZOV2cOQ5powZNsocIALgCu48cD7fsDWQ-lag-AVpSq/s400/IMG_0835.JPG" alt="" id="BLOGGER_PHOTO_ID_5460147848221553698" border="0" /></a><br />This is one of my favorite (I need dinner now) dishes. It is a nice, warm delicious meal that only requires 1 pan, well maybe 2, cause you gotta poach the eggs. I can't believe that we have had this blog for over a year and haven't posted Kedgeree. There are many different variations to Kedgeree. But this is our take on it. Actually Chris taught me how to make this. It is so easy and I feel like it doesn't require any fancy ingredients.<br /><br />Recipe<br />1 cup rice- basmati, jasmine or whatever you prefer.<br />2 tablespoons butter<br />2 tablespoons capers<br />1/4 cup onion / scallions<br />1 cup frozen spinach or fresh<br />lemon juice- about half of a lemon<br />3 eggs<br />Smoked salmon 4-6ozs<br />seasoning - salt pepper to taste<br /><br />We use a rice cooker, but you could easily do this in a pot. If you don't have a rice cooker, I would definitely think about getting one. I don't own many appliances, but this one is great and they are relatively cheap.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixix4rKupcUcO1z_izGb6an4jBfMUj9Vn9eT6ZvYic2PXvsaOvLWSVWdrc2IlBiU2y39Hhdl8KCjqv4_pZVTrgtWMCWgqD-Dsud-EgeeWtGy8lJUpJJmY7eoD1W3Zc78QkZvpFEwtbXVRG/s1600/IMG_0808.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixix4rKupcUcO1z_izGb6an4jBfMUj9Vn9eT6ZvYic2PXvsaOvLWSVWdrc2IlBiU2y39Hhdl8KCjqv4_pZVTrgtWMCWgqD-Dsud-EgeeWtGy8lJUpJJmY7eoD1W3Zc78QkZvpFEwtbXVRG/s400/IMG_0808.JPG" alt="" id="BLOGGER_PHOTO_ID_5460142890264810578" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnmDO_qgfTrMS0tu_I3ArG_-nUbp6pt_Od8TqtCW2i7a5RZ9ZijKkpGF0BOsNuKVVriqQfo6ZcOcMwP7d4qjoyENY9pk1Gs2OHhVKWMJPLjnh60uxzy-ZnoxLB1QLUwX4g-d7SjGeD0Ju/s1600/IMG_0790.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 340px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnmDO_qgfTrMS0tu_I3ArG_-nUbp6pt_Od8TqtCW2i7a5RZ9ZijKkpGF0BOsNuKVVriqQfo6ZcOcMwP7d4qjoyENY9pk1Gs2OHhVKWMJPLjnh60uxzy-ZnoxLB1QLUwX4g-d7SjGeD0Ju/s400/IMG_0790.JPG" alt="" id="BLOGGER_PHOTO_ID_5460142313066280466" border="0" /></a>Put the rice in the cooker with the correct amount of water. Usually it is 1 cup rice to 2 cups water. add the butter, capers, onions, spinach- if using frozen. Let this cook until the rice cooker is done.<br /><br />When the rice has about 10 minutes left you can start to poach the eggs. I have an egg poacher, so it makes it a little easier, but you could easily to this the <a href="http://www.wikihow.com/Poach-an-Egg">old fashioned</a> way. You want the eggs to be cooked on the outside but runny on the inside. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIlFFXBETf__joVno4ZlsOqmm5PgJ76ku0khrDRxpW0IVEXEoa6r7aeDnIRmNfJ3P8OF1wvGF1GsD67oLfldy9_BcqFGIW8qI5nj84bNeQVKKoX3-7YZosp7npRv1TJrboT9vo0EU3ipV/s1600/IMG_0801.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIlFFXBETf__joVno4ZlsOqmm5PgJ76ku0khrDRxpW0IVEXEoa6r7aeDnIRmNfJ3P8OF1wvGF1GsD67oLfldy9_BcqFGIW8qI5nj84bNeQVKKoX3-7YZosp7npRv1TJrboT9vo0EU3ipV/s400/IMG_0801.JPG" alt="" id="BLOGGER_PHOTO_ID_5460144941073312882" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYnEwcCpM__pO3DpZdlvGh0sBMoSnAqgzfoUOhZxNK7l2-GX7tki03lJ7g13c00LPukdm_7ZOmOswMkyak1lXGOeGzpm1oR85hyphenhyphenllvZSm0QzuibjaG8_9jFZCDYh8dHTHbnS3J4SgBa3GI/s1600/IMG_0813.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 348px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYnEwcCpM__pO3DpZdlvGh0sBMoSnAqgzfoUOhZxNK7l2-GX7tki03lJ7g13c00LPukdm_7ZOmOswMkyak1lXGOeGzpm1oR85hyphenhyphenllvZSm0QzuibjaG8_9jFZCDYh8dHTHbnS3J4SgBa3GI/s400/IMG_0813.JPG" alt="" id="BLOGGER_PHOTO_ID_5460145480118780674" border="0" /></a>Once the eggs are done, hopefully the rice will be done as well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEfOR37vqsK32eCj8BXswg9XNFC29GUPA9sjdj_wvOZM4J4d-A_1MsjSVHsp4GgQz53n8vBi4uqVfD9FlheimESLzza7rK1SHeiW1QYd8O_VUWzzfzgunbjG4eavdk5K0KnPLDxQnd7Ls/s1600/IMG_0824.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEfOR37vqsK32eCj8BXswg9XNFC29GUPA9sjdj_wvOZM4J4d-A_1MsjSVHsp4GgQz53n8vBi4uqVfD9FlheimESLzza7rK1SHeiW1QYd8O_VUWzzfzgunbjG4eavdk5K0KnPLDxQnd7Ls/s400/IMG_0824.JPG" alt="" id="BLOGGER_PHOTO_ID_5460146306982438786" border="0" /></a>add the eggs to the rice.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRH7zipXKela_-X6YnLZREo_iNgjUaDh6wRWaGtJBNi2gwhCqJgNigkLen_f1hZS51tIp2_GdSHtv1fjyuEqxt5b18w4Re47KP9wpZTRt1tKlK_14fe3t1qSsC6_gy6NOuAoLNqZ24eAZ6/s1600/IMG_0826.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRH7zipXKela_-X6YnLZREo_iNgjUaDh6wRWaGtJBNi2gwhCqJgNigkLen_f1hZS51tIp2_GdSHtv1fjyuEqxt5b18w4Re47KP9wpZTRt1tKlK_14fe3t1qSsC6_gy6NOuAoLNqZ24eAZ6/s400/IMG_0826.JPG" alt="" id="BLOGGER_PHOTO_ID_5460146885561050210" border="0" /></a>add the salmon, I use a kitchen scissors and cut it into pieces right into the pot. Pour the lemon juice on top and stir it all together. If using fresh spinach you can add it now. Season with salt and pepper to taste. You won't need much salt because you get a nice salty taste from the capers and the salmon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkGnjUEw9E3N2vGVh2p2b7dikXGEVOGyfrRwVZIeZHzBTCaR9zglU9lLntZv951Ury9Pk8jmZC29sojGKnbMiUuPojfZkxHAmJ8VuRMSEuCZWHxdkfVWAW5t6pWj3a0qYN1XzzJRmVLje/s1600/IMG_0830.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkGnjUEw9E3N2vGVh2p2b7dikXGEVOGyfrRwVZIeZHzBTCaR9zglU9lLntZv951Ury9Pk8jmZC29sojGKnbMiUuPojfZkxHAmJ8VuRMSEuCZWHxdkfVWAW5t6pWj3a0qYN1XzzJRmVLje/s400/IMG_0830.JPG" alt="" id="BLOGGER_PHOTO_ID_5460140368325873506" border="0" /></a>Enjoy!s and chttp://www.blogger.com/profile/01434562884190552345noreply@blogger.com1