tag:blogger.com,1999:blog-29748573152334215652024-03-13T21:06:05.002-07:00"Eat Food, Not Too Much, Mostly Plants"--michael pollanAnnahttp://www.blogger.com/profile/17005760433835922085noreply@blogger.comBlogger169125tag:blogger.com,1999:blog-2974857315233421565.post-83061479782628271472011-08-30T10:48:00.000-07:002011-08-30T10:51:06.857-07:00Shaved Zucchini Salad with Parmesean Pine Nuts<div class="separator" style="clear: both; text-align: center;"><a href="http://www.epicurious.com/images/recipesmenus/2010/2010_august/360251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://www.epicurious.com/images/recipesmenus/2010/2010_august/360251.jpg" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">img from epicurious.com</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;"><br />
</span></div><div style="text-align: left;">When we were in Utah last month we went to a potluck dinner with some friends and one of them brought this salad. I could have eaten the whole bowl myself I thought it was so delicious. (I also love it because I'm always looking for new vegetable dishes to take to potlucks since there's always too many people bringing chips, pasta, or dessert and never enough veggies!) And if your garden--or your neighbor's garden--is overflowing in zucchini, then you really must try this out. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The recipe is from <a href="http://www.epicurious.com/images/recipesmenus/2010/2010_august/360251.jpg">epicurious.com</a>, but I'll repost it for you here. And you can thank me later!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;">Shaved Zucchini Salad with Parmesean Pine Nuts</span></div><div style="text-align: left;">1/3 cup extra-virgin olive oil</div><div style="text-align: left;">2 Tb fresh lemon juice</div><div style="text-align: left;">1 tsp coarse salt</div><div style="text-align: left;">1/2 tsp freshly ground black pepper</div><div style="text-align: left;">1/4 teaspoon dried crushed red pepper</div><div style="text-align: left;">2 lbs medium zucchini, trimmed</div><div style="text-align: left;">1/2 cup coarsely chopped fresh basil</div><div style="text-align: left;">1/4 cup pine nuts, toasted</div><div style="text-align: left;">small wedge of Parmesean cheese</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preparation: </div><div style="text-align: left;">Whisk oil, lemon juice, 1 tsp salt, 1/2 tsp black pepper, and crushed red pepper in small bowl to blend. Set aside.</div><div style="text-align: left;">Using a vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/6" thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesean wedge over salad. </div>Jennettehttp://www.blogger.com/profile/04501103054724908763noreply@blogger.com7tag:blogger.com,1999:blog-2974857315233421565.post-5381637789223655732011-04-10T14:06:00.000-07:002011-04-10T14:06:50.628-07:00Baked Red Beans & RiceThis was such an easy dinner to make and I really liked it. It had a good mexicanish flavor. We made ours into burritos and then just had chips & salsa on the side. It made about 4 cups.<br />
<br />
<span style="font-size: large;">Baked Red Beans & Rice</span><br />
<br />
1 cup long grain rice<br />
1 1/4 cup vegetable broth<br />
2 cups tomato salsa<br />
1 16 oz. can kidney beans, drained & rinsed (I used pinto beans instead because I like pinto beans with rice better)<br />
1/2 tsp. chili powder<br />
salt & pepper<br />
<br />
Preheat oven to 350 degrees. Combine the rice and broth in a lightly oiled 2-quart casserole dish. Stir in the salsa, beans, chili powder and salt & pepper to taste. Cover tightly and bake until the rice is tender, about 1 hour.Challeyhttp://www.blogger.com/profile/00312269033402807931noreply@blogger.com1tag:blogger.com,1999:blog-2974857315233421565.post-32395584088323354592011-03-15T08:37:00.000-07:002011-03-15T08:37:02.208-07:00Super Delicious Bean SoupI've been playing around with bean recipes lately. Meaning I've been making stuff up. Last night I had a successful experiment. I took about 3 cups of a 9 bean soup mix and put them in my crock pot at about 11 with 4 cups of Pacific chicken broth on high. Then at about 3 I diced and threw in a couple of onions, a couple of bay leafs, and a can of diced tomatoes. Then at about 4:30 I chopped up about 4 carrots and 3 stalks of celery and threw them in. Dinner was at 6 and it was delish. Only Lucy struggled. And today for lunch it is even more delicious.Annahttp://www.blogger.com/profile/17005760433835922085noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-51120382324789853562011-02-28T20:29:00.000-08:002011-02-28T20:29:35.059-08:00Sicilian CousousI made this last week and my audience was unimpressed. But they are mostly impressed with mac & cheese, pizza and large mounds of any meat (also with balloons, silly jokes & potty humor). So, needless to say, it was quite delicious. And a very quick meal to put together.<br />
<br />
<span style="font-size: large;">Sicilian Couscous</span><br />
Serves 4<br />
<br />
Ingredients<br />
2 Tablespoons extra-virgin olive oil<br />
2 scallions, minced<br />
3 Cups baby spinach, chopped<br />
1/4 Teaspoon crushed red pepper flakes<br />
2 Cups vegetable broth<br />
1 1/2 Cups quick-cooking couscous<br />
1/4 Cup golden raisins<br />
1 Teaspoon grated orange zest<br />
Salt<br />
2 Tablespoons chopped fresh parsley<br />
2 Tablespoons toasted pine nuts<br />
<br />
Heat the oil in a large skillet over medium heat. Add the scallions and spinach and cook to soften the scallions and wilt the spinach, 2 to 3 minutes. Stir in the red pepper flakes, then add the broth and bring to a boil. Stir in the couscous and remove from the heat. Stir in the raisins, and orange zest, and season to taste with salt. Cover, and let stand for 5 minutes. To serve, sprinkle with parsley and pine nuts and toss gently to combine.<br />
<br />
Recipe provided by Robin Robertson's Quick-Fix Vegetarian.Challeyhttp://www.blogger.com/profile/00312269033402807931noreply@blogger.com2tag:blogger.com,1999:blog-2974857315233421565.post-51917792752222207582011-01-31T19:56:00.000-08:002011-01-31T19:56:04.072-08:00Green Apple TartSo, my husband and I cut sugar out of our diet each year right after New Year's (usually until Valentine's Day). It's just a way for us to eat healthier and not be constantly tempted with treats (as we were the whole month of December because who says no to homemade toffee and peanut brittle?). We made this on Sunday to satisfy our sweet tooth one month into it. It was pretty good and reminescent of apple pie. I didn't have a tart pan, so I just used a 9 inch spring form pan, but it's best to place on top of a cookie sheet as the sauce may leak out of the bottom of the pan. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigseyrR_TMP59WuBicy4JcFjx5RGMxtQlYpWcRGvVwvGdCGLDu52VLC-geZz2Yhr6qpG35XD6LUbAmGhE1GQiKd3RHt4m83rDDYoAysGM1xoY0ialVOXOBEXU9a5H0SUSUOGiqTk1sbo9S/s1600/RecipeFavs_Apple_Tart.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="145" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigseyrR_TMP59WuBicy4JcFjx5RGMxtQlYpWcRGvVwvGdCGLDu52VLC-geZz2Yhr6qpG35XD6LUbAmGhE1GQiKd3RHt4m83rDDYoAysGM1xoY0ialVOXOBEXU9a5H0SUSUOGiqTk1sbo9S/s200/RecipeFavs_Apple_Tart.jpg" width="200" /></a></div><span style="font-size: large;">Green Apple Tart with Vanilla Pecan Crust</span><br />
from <a href="http://deliciousliving.com/">deliciousliving.com</a><br />
<br />
Serves 8 / This scrumptious tart strikes a rare balance between rich and not-too-sweet. Prep tips: Fresh vanilla bean adds a decadent element, but you can substitute 1 teaspoon vanilla extract in a pinch. A mandoline makes it easy to slice apples uniformly, but a good sharp knife works too.<br />
<br />
<br />
Vanilla Pecan Crust<br />
3/4 cup pecans<br />
5 dates, pitted<br />
1 vanilla bean pod (or 1 teaspoon vanilla extract)<br />
2/3cup blanched almond flour or almond meal (I accidentally used regular flour and it still turned out)<br />
1 egg<br />
1/8 teaspoon salt<br />
<br />
Filling<br />
4 medium Granny Smith apples (about 1 3/4 pounds), peeled and sliced 1/8-inch thick (I used 3 and it was plenty)<br />
1 tablespoon fresh lemon juice<br />
2 tablespoons arrowroot powder<br />
1/4 cup agave nectar<br />
3/4 teaspoon ground cinnamon<br />
<br />
1. Preheat oven to 400˚. Place pecans and dates in a food processor and pulse until coarsely ground. Slit vanilla bean pod lengthwise and scrape inside to remove vanilla beans; add to pecan mixture and pulse until well ground. Pulse in flour, egg, and salt. Continue pulsing until mixture begins to form a ball. Lightly coat a 9-inch tart pan with oil or cooking spray. Using wet hands, press crust onto bottom and up sides of tart pan; prick all over with a fork. Bake for 10–12 minutes, until crust is dry, firm, and lightly browned. Cool completely.<br />
2. Preheat oven to 350˚. In a large bowl, toss together apple slices, lemon juice, arrowroot, agave, and cinnamon. Fan out apples on top of prebaked crust, forming a circle; then layer more apples over the first circle and in the center. Pour accumulated juices over apples. Cover with foil, place on a baking sheet, and bake for 50 minutes, until apples are soft but still have some texture. Cool before serving.<br />
<br />
PER SERVING: 235 cal, 13g fat (4g mono, 2g poly, 1g sat), 26mg chol, 4g protein, 30g carb, 4g fiber, 49mg sodiumChalleyhttp://www.blogger.com/profile/00312269033402807931noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-89001872630546432812011-01-31T19:35:00.000-08:002011-01-31T19:42:08.138-08:00Hearty Tuscan Bean StewThis is another recipe from America's Test Kitchen. I had not cooked with kale before and I loved it in this. I like my soup to be a little thicker, so I added more celery and carrots, left out one cup of the water and doubled the amount of tomatoes. I also did not do the toasted bread in the soup although it sounds very good.<br />
<br />
<span style="font-size: large;">Hearty Tuscan Bean Stew</span><br />
<br />
<br />
We prefer the creamier texture of beans soaked overnight for this recipe. If you're short on time, quick-soak them: Place the rinsed beans in a large heat-resistant bowl. Bring 2 quarts of water and 3 tablespoons of salt to a boil. Pour the water over the beans and let them sit for 1 hour. Drain and rinse the beans well before proceeding with step 2. If pancetta is unavailable, substitute 4 ounces of bacon (about 4 slices). For a more substantial dish, serve the stew over toasted bread.<br />
<br />
Yield: 8 Servings <br />
<br />
1 pound dried cannellini beans (about 2 cups), rinsed and picked over (I just used whatever dried white beans I could find)<br />
1 tablespoon extra virgin olive oil plus extra for drizzling <br />
6 ounce pancetta cut into 1/4-inch pieces (see note) <br />
1 large onion chopped medium (about 1 1/2 cups) <br />
2 medium celery ribs cut into 1/2-inch pieces (about 3/4 cup) <br />
2 medium carrots peeled and cut into 1/2-inch pieces (about 1 cup) <br />
8 medium garlic cloves peeled and crushed <br />
4 cups low-sodium chicken broth <br />
3 cups water <br />
2 bay leaves <br />
1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)<br />
1 (14.5-ounce) can diced tomatoes drained and rinsed <br />
1 sprig fresh rosemary <br />
Ground black pepper <br />
8 slices country white bread each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with a garlic clove (optional)<br />
<br />
1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.<br />
<br />
2. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.<br />
<br />
3. Remove pot from oven and stir in greens and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.<br />
<br />
4. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.Challeyhttp://www.blogger.com/profile/00312269033402807931noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-12682322446578737082011-01-31T19:23:00.000-08:002011-01-31T19:24:29.318-08:00Pasta with Garlic and Olive OilThis recipe was so good. I was a little reluctant because it calls for 12 cloves of garlic, but it was so mellow and just right . Even my very picky eater asked for seconds. He was so happy at dinner time, he even actually tried a tomato! <br />
<br />
Don't skip the extra step to make the toasted bread crumbs, they were so delicious on top too!<br />
<br />
<span style="font-size: large;">Pasta with garlic & oil</span> <br />
(from America's Test Kitchen)<br />
Serves 4-6<br />
<br />
Table Salt<br />
1 pound spaghetti<br />
6 tablespoons extra virgin olive oil<br />
12 medium garlic cloves, minced or pressed through a garlic press (about 4 tablespoons) (I did mine in a small chopper)<br />
3/4 teaspoon red pepper flakes<br />
3 tablespoons chopped fresh parsley leaves<br />
2 teaspoons juice from 1 lemon<br />
1/3 cup grated Parmesan cheese (optional)<br />
<br />
1. Bring 4 qts. water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and cook, stirring often, until al dente; reserve 1/3 cup of the cooking water then drain the pasta and return it to the pot.<br />
2. Meanwhile, heat 3 tablespoons of the oil, 3 tablespoons of the garlic and 1/2 teaspoon salt over low heat in a 10-inch nonstick skillet. Cook, stirring constantly, until the garlic is sticky and straw-colored, 10-12 minutes. Off the heat, stir in the remaining 1 tablespoon garlic, the red pepper flakes, parsley, lemon juice, and 2 tablespoons of the reserved pasta cooking water.<br />
3. Transfer the drained pasta to a warm serving bowl; add the remaining 3 tablespoons of olive oil and remaining reserved pasta cooking water and toss to combine. Add the garlic mixture and 3/4 teaspoon salt; toss to combine. <br />
<br />
Serve with Parmesan cheese and toasted bread crumbs.<br />
<br />
For the bread crumbs, pulse 2 slices of sandwich bread in a food processor. Combine with 2 tablespoons olive oil, season with salt and pepper. Bake on a rimmed baking sheet at 375 degrees until golden brown, 8-10 minutes.<br />
<br />
Also, I wilted some spinach and then sauteed it in the pan that had the leftover olive oil and garlic. I just finished off the spinach with some salt, pepper and a little lemon.Challeyhttp://www.blogger.com/profile/00312269033402807931noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-85354085638682997532011-01-11T08:51:00.000-08:002011-01-11T08:52:58.319-08:00Soup Au Pistou<div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">It's a new year and I am renewing my vows, so to speak, to eat food, not too much, mostly plants. I made this for dinner last night and it was delicious! Another New York Times hit. Love their recipes for health section! (The rest is copy and pasted from the website)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6E3-RE4xhDWaD-p7qDA0yf_gJCH-t2DP7e0iBiagb5mM0EbRzyu2bV2esJZ_N3zEsvjFvpLLr5L_laWG23Sbk46RfzFV7hKJCszlQ6YLaFojI9ebredPFatc8lB6jGhM8qx5XPHsDjKx/s1600/17recipehealth_600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx6E3-RE4xhDWaD-p7qDA0yf_gJCH-t2DP7e0iBiagb5mM0EbRzyu2bV2esJZ_N3zEsvjFvpLLr5L_laWG23Sbk46RfzFV7hKJCszlQ6YLaFojI9ebredPFatc8lB6jGhM8qx5XPHsDjKx/s320/17recipehealth_600.jpg" width="320" /></a></div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;"><br />
</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market. The ingredient list is long, but the labor involved in making this soup is minimal. It tastes best if you make it through step 2 a day ahead.</div><div class="inlineLeft" id="articleInline" style="display: block; float: left; font-family: Georgia, serif; font-size: 13px; line-height: 19px; margin-bottom: 10px; margin-left: 0px; margin-right: 15px !important; margin-top: 4px;"><div id="inlineBox" style="width: 190px;"><div id="sectionPromo" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="doubleRule" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: url(http://graphics8.nytimes.com/images/global/borders/aColumnHorizontalBorder.gif); background-origin: initial; background-position: 0% 50%; background-repeat: repeat no-repeat; border-bottom-width: 0px !important; border-left-width: 0px !important; border-right-width: 0px !important; border-top-width: 0px !important; clear: both; height: 4px; margin-bottom: 12px; margin-top: 0px;"></div><div class="story" style="margin-bottom: 8px; margin-top: 8px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 class="promo" style="color: black; font-family: arial, helvetica, sans-serif; font-size: 13px; font-weight: bold !important; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Recipes for Health</h3><div class="summary" style="color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 12px; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 2px;">Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.</div><a class="more" href="http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html" style="color: #004276; display: block !important; font-family: arial, helvetica, sans-serif; font-size: 11px; margin-bottom: 8px; margin-top: 0px; text-decoration: none;">See previous recipes »</a></div></div><div id="sidebarArticles" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: url(http://graphics8.nytimes.com/images/global/borders/aColumnHorizontalBorder.gif); background-origin: initial; background-position: 0% 0%; background-repeat: repeat no-repeat; margin-bottom: 0px; padding-bottom: 10px; padding-top: 15px;"><h4 style="color: black; font-family: arial, helvetica, sans-serif; font-size: 13px; font-weight: normal; line-height: 1.4em; margin-bottom: 5px; margin-left: 1px; margin-right: 1px; margin-top: 5px;">Related</h4><h2 style="color: black; font-size: 11px; font-weight: normal; line-height: 1.4em; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.nytimes.com/2009/07/13/health/nutrition/13recipehealth.html?ref=fitnessandnutrition" style="color: #004276; display: inline; font-size: 11px; font-weight: normal; line-height: 1.4em; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Recipes for Health: Cleaning Out the Pantry</a> (July 13, 2009)</h2><h2 style="color: black; font-size: 11px; font-weight: normal; line-height: 1.4em; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.nytimes.com/2009/07/14/health/nutrition/14recipehealth.html?ref=fitnessandnutrition" style="color: #004276; display: inline; font-size: 11px; font-weight: normal; line-height: 1.4em; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Recipes for Health: Bulgur and Walnut Kibbeh</a> (July 14, 2009)</h2><h2 style="color: black; font-size: 11px; font-weight: normal; line-height: 1.4em; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.nytimes.com/2009/07/15/health/nutrition/15recipehealth.html?ref=fitnessandnutrition" style="color: #004276; display: inline; font-size: 11px; font-weight: normal; line-height: 1.4em; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Recipes for Health: Wheat Berries With Broccoli</a> (July 15, 2009)</h2><h2 style="color: black; font-size: 11px; font-weight: normal; line-height: 1.4em; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.nytimes.com/2009/07/16/health/nutrition/16recipehealth.html?ref=fitnessandnutrition" style="color: #004276; display: inline; font-size: 11px; font-weight: normal; line-height: 1.4em; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Recipes for Health: White Beans With Celery</a> (July 16, 2009)</h2></div></div></div><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 13px; line-height: 19px;"><a href="http://www.blogger.com/post-edit.g?blogID=2974857315233421565&postID=8535408563868299753" name="secondParagraph" style="color: #004276; text-decoration: underline;"></a></span><br />
<div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;"><span class="italic" style="font-style: italic;">For the soup:</span></div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">1 1/2 cups white beans, soaked for six hours in 6 cups water and drained</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">2 quarts water</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">1 large onion, chopped</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">4 large garlic cloves, minced or pressed</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">Salt to taste</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">1 tablespoon extra virgin olive oil</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">2 leeks, white and light green part only, cleaned and sliced</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">2 cups shredded savoy or green cabbage</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">2 large carrots, diced</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">2 celery stalks, diced</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">1 medium-size zucchini, scrubbed and diced</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">2 medium-size turnips, peeled and diced</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">1/2 pound green beans, trimmed and broken into 1-inch pieces (about 2 cups), blanched for five minutes and set aside</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">1/2 cup soup pasta, such as macaroni or small shells</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">Freshly ground pepper</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;"><span class="italic" style="font-style: italic;">For the pistou:</span></div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">2 large garlic cloves, halved, green shoots removed</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">Salt to taste</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">2 cups, tightly packed, fresh basil leaves</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">1/3 cup extra virgin olive oil</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">1/2 cup freshly grated Parmesan</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">Freshly ground pepper</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;">1/2 cup freshly grated Parmesan for sprinkling</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;"><span class="bold" style="font-weight: bold;">1. </span>Drain the white beans and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil. Skim off any foam, then add half the onion, half the garlic and the bouquet garni. Reduce the heat, cover and simmer 45 minutes. Add salt to taste.</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;"><span class="bold" style="font-weight: bold;">2. </span>Heat the olive oil in a heavy skillet, and add the remaining chopped onion and a generous pinch of salt. Cook, stirring, until tender, about five minutes. Add the leeks and remaining garlic. Stir together for a few minutes, and add the tomatoes. Cook, stirring, until the tomatoes have cooked down slightly and the mixture is fragrant, five to 10 minutes. Stir this mixture into the soup pot, add all of the remaining vegetables except the green beans, and bring back to a simmer. Cover and simmer over low heat for 45 minutes to an hour. Taste and adjust the seasonings.</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;"><span class="bold" style="font-weight: bold;">3. </span>While the soup is simmering, blanch the green beans for five minutes in salted boiling water. Transfer to a bowl of ice-cold water. Drain and set aside.</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;"><span class="bold" style="font-weight: bold;">4. </span>To make the pistou, mash the garlic with a generous pinch of salt in a mortar and pestle. Remove it and set aside. Grind the basil to a paste in the mortar, a handful at a time, then add the garlic back in and mix together well. Work in the olive oil a tablespoon at a time, then stir in the cheese.</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;"><span class="bold" style="font-weight: bold;">5. </span>Add the pasta to the simmering soup about 10 minutes before serving, and cook until cooked al dente. Add pepper, taste and adjust salt. Stir the blanched green beans into the soup and heat through. Serve, adding a spoonful of pesto to each bowl for guests to stir in. Pass additional Parmesan for sprinkling.</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;"><span class="bold" style="font-weight: bold;">Serves: </span>Six to eight.</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 19px;"><span class="bold" style="font-weight: bold;">Advance preparation: </span>The soup can be made through step 2 up to two days ahead, and definitely benefits from being made a day ahead. Refrigerate overnight, then bring back to a simmer and proceed with the recipe. The blanched green beans will keep for two or three days in a covered bowl in the refrigerator.</div>Annahttp://www.blogger.com/profile/17005760433835922085noreply@blogger.com1tag:blogger.com,1999:blog-2974857315233421565.post-55814412881946942042010-05-19T10:20:00.000-07:002010-05-19T10:32:37.571-07:00Tofu Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcoh1pNtQ_5xxPRNo6FRQNiIK6GhFhGFt51FDm2xInoows9u3pnsx2M5v2c2Lsrg2R8Def_WJQd5owxIc2oQggeHL51RT4Xj8c3ka-9Nhje5NOyEEyHGGkwxZjgMuHjCgejQgu7KZLNRnJ/s1600/Revolution-Tofu-Curry-217x300%5B1%5D.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 217px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcoh1pNtQ_5xxPRNo6FRQNiIK6GhFhGFt51FDm2xInoows9u3pnsx2M5v2c2Lsrg2R8Def_WJQd5owxIc2oQggeHL51RT4Xj8c3ka-9Nhje5NOyEEyHGGkwxZjgMuHjCgejQgu7KZLNRnJ/s400/Revolution-Tofu-Curry-217x300%5B1%5D.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5473032676291188226" /></a><br /><br /><br />This is a recipe I got from Tasty Kitchen. My family loved it!<br /><br />6 whole scallions, thinly sliced<br />1/2 bunch fresh cilantro, chopped<br />2 Tbls. olive oil<br />5 tsp. curry powder<br />1 Tbls. butter<br />28 oz coconut milk<br />juice of 1 whole lemon<br />sea salt to taste<br />2-3 tsp. sesame oil<br />15 oz Extra Firm Tofu, patted dry and cut into 1 inch cubes<br /><br /> Heat olive oil over med/low heat in pan. Add curry and scallions, when they are slightly translucent add butter. When bubbling add coconut milk and bring to boil, simmer for 2 mins. Stir in lemon juice and season with salt. (The sauce was not thick enough for me so I brought it back to a boil and added a little corn starch mixed with water.) Stir in cilantro.<br /> In a skillet over med/high heat the sesame oil. When it's really hot add the tofu. Let it brown and then toss to continue browning on all sides.<br /> Serve tofu over rice topped with sauce.AnneMariehttp://www.blogger.com/profile/10683963813639358754noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-37024659185190741832010-05-15T16:16:00.000-07:002010-05-15T16:21:16.094-07:00Goat cheese and spinach over pasta<div>We made this the other day and it's super yummy (if you like goat cheese), fresh, and easy.</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_UGSZmhvFN5I/S-8rj30kJiI/AAAAAAAAE7g/QXMfHPtWUFM/s1600/IMG_5920.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_UGSZmhvFN5I/S-8rj30kJiI/AAAAAAAAE7g/QXMfHPtWUFM/s320/IMG_5920.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471639967558280738" /></a>Pasta:<div>5 oz goat cheese</div><div>2 cups spinach (or arugula)</div><div>1 cup quartered cherry tomatoes</div><div>1/4 cup olive oil</div><div>2 tsp minced garlic</div><div>1/2 tsp black pepper</div><div>1/2 tsp salt</div><div>8 oz penne pasta</div><div><br /></div><div>Cook pasta in a large pot of boiling water until al dente. While the pasta is cooking, brown garlic in a little bit of olive oil.</div><div>Crumble goat cheese into a large serving bowl. Add spinach, tomatoes, olive oil, garlic, and salt and pepper.</div><div>Drain pasta and toss with goat cheese mixture.</div><div><br /></div><div>Brushetta:</div><div>1 French bread baguette</div><div>4 large cloves of garlic</div><div>1/2 tsp coarse salt</div><div>2 Tbsp butter at room temp</div><div>1 Tbsp olive oil</div><div>2 Tbsp minced fresh flat-leaf parsley</div><div>2 Tbsp minced fresh basil leaves</div><div>2 balls fresh mozzarella cheese, sliced</div><div>4 small tomatoes</div><div>2-4 Tbsp parmesan</div><div><br /></div><div>Cut the baguette in half crosswise. Cut each piece in half lengthwise to form 4 pieces. Sprinkle the garlic with salt and mince (or I'm a slacker and I just put it through the garlic press). Transfer to a small bowl and add the butter, oil, parsley, and basil, and stir until blended. Spread the garlic butter mixture on cut side of bread. Grill the bread, cut sides down, until lightly toasted on a grill or on broil in the oven.</div><div>Remove from the grill. Quickly arrange mozzarella on the cut sides of the toast. Return to the grill, cut side up. Cook until bottoms are toasted and cheese warms and softens, about 2 minutes. Remove from grill and top with tomatoes and a sprinkle of parmesan cheese. Serve at once!</div><div><br /></div><div>Happy Eating!</div>Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-2974857315233421565.post-12525500604886713872010-04-26T19:16:00.000-07:002010-04-26T19:16:15.093-07:00Quinoa saladI made this for dinner tonight as a side and loved it. I thought the flavors were perfect together. (though I did omit the tomatoes since they are not in the garden yet.) Tyler - not so much. His only comment was "how many times do I have to tell you I don't like quinoa?" I think anyone who enjoys quinoa will like this simple recipe - plus everything in is it stuff you probably always have on hand.<br />
<span class="Apple-style-span" style="font-size: x-large;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: x-large;">Warm Quinoa & Broccoli Salad with Carrot-Ginger Dressing</span><br />
<br />
<br />
A dash of soy sauce and Asian sesame oil gives this easy to put together salad its unique flavor.<br />
<strong>SERVINGS</strong><br />
6<br />
<strong>COOK TIME </strong><br />
20<br />
<strong>TOTAL TIME </strong><br />
32<br />
<strong>INGREDIENTS</strong><br />
1 1/2 cups quinoa<br />
3 1/4 cups plus 3 tablespoons water<br />
Salt<br />
1 bag (10 ounces) broccoli florets<br />
2 medium tomatoes, chopped<br />
2/3 cup chopped carrot (about 1 large)<br />
3 tablespoons finely chopped peeled fresh ginger<br />
3 tablespoons vegetable oil<br />
2 tablespoons seasoned rice vinegar<br />
2 teaspoons soy sauce<br />
2 teaspoons Asian sesame oil<br />
<strong>PREPARATION</strong><br />
1. In sieve, rinse quinoa with cold running water. In 3-quart saucepan, combine quinoa, 3 cups water and 1/2 teaspoon salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until water is absorbed. Transfer quinoa to large bowl.<br />
2. Meanwhile, place broccoli and 1/4 cup water in microwave-safe medium bowl; cover and cook in microwave oven on high 4 to 5 minutes or until tender-crisp. Drain; add to quinoa in bowl.<br />
3. In blender, combine carrot, ginger, vegetable oil, vinegar, soy sauce, sesame oil, remaining 3 tablespoons water and 1/4 teaspoon salt; blend until pureed. Add to quinoa, broccoli and tomatoes and toss to combine. Serve salad warm or at room temperature.<br />
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<span>Read more: <a href="http://www.thedailygreen.com/healthy-eating/recipes/533?click=main_sr#ixzz0mGLNoBs8">http://www.thedailygreen.com/healthy-eating/recipes/533?click=main_sr#ixzz0mGLNoBs8</a></span>Mindihttp://www.blogger.com/profile/13076563662219618496noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-41273884069123580402010-04-14T10:46:00.000-07:002011-01-03T06:06:48.549-08:00Carrot Salad<span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 11px; line-height: 17px;"></span><br />
<h3 class="post-title" style="color: #940f04; font: normal normal bold 144%/normal Trebuchet, 'Trebuchet MS', Arial, sans-serif; line-height: 1.6em; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 5px; text-align: left; text-decoration: none;"><a href="http://sensiblefood.blogspot.com/2010/03/carrot-salad.html" style="color: #940f04; text-decoration: none;">Carrot salad</a></h3><div class="post-header-line-1"></div><div class="post-body"><div style="display: inline; height: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: visible; overflow-y: visible; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 5px;">This is a revised version of the famous carrot salad from the 70's that was loaded with mayonnaise and sugar. It has a great blend of flavors, is light and both Lincoln and Tyler ate it. Must be a winner.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3_3xr5BaMJ5BP-K9bReCK3_hrCc_96BoIuWbC8g7NDozm8PTgRTBnzrCIEj8jHFOUpX_pTaFa4l3dMWvIIyAJW4YFLtNuOyCyBfwU8Apeqc9A0G0g4V1RDMZtdCSjgyuadMq-9YHVeI/s1600/DSC02602.JPG" imageanchor="1" style="clear: right; color: #709328; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3_3xr5BaMJ5BP-K9bReCK3_hrCc_96BoIuWbC8g7NDozm8PTgRTBnzrCIEj8jHFOUpX_pTaFa4l3dMWvIIyAJW4YFLtNuOyCyBfwU8Apeqc9A0G0g4V1RDMZtdCSjgyuadMq-9YHVeI/s320/DSC02602.JPG" style="margin-bottom: 5px; margin-left: 5px; margin-right: 5px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></a></div><span class="Apple-style-span" style="color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 18px; font-weight: bold; line-height: 15px;">Ingredients</span><br />
<div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"></span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"><ul style="font-size: 12px; line-height: 2em; list-style-type: disc; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1/4 cup olive oil</li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">2 tablespoons lemon juice</li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1 tablespoon chopped flat-leaf Italian parsley</li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1 teaspoon Dijon mustard</li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1 teaspoon <span class="Apple-style-span" style="color: black;">salt</span></li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1/2 teaspoon sugar</li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1 bag (10 ounces) shredded carrots</li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1/2 cup dried cranberries</li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1 small red onion, chopped</li>
<li class="ingredient" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-position: 2px 10px; background-repeat: no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1/2 cup slivered almonds, toasted</li>
</ul><h2 style="color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 18px; font-weight: bold; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">Directions</h2><div class="instructions" style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.</div><div class="instructions" style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight.</div></span></span></span></div></div>Mindihttp://www.blogger.com/profile/13076563662219618496noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-17361730259316315702010-04-14T10:44:00.000-07:002010-04-14T10:44:38.187-07:00Strawberry-spinach salad<span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 11px; line-height: 17px;"></span><br />
<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 14px; font: normal normal bold 144%/normal Trebuchet, 'Trebuchet MS', Arial, sans-serif; line-height: 1.6em; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none;"><span class="Apple-style-span" style="color: black;">I love this salad in the spring time, but this year I found this dressing and it is such a perfect compliment. I have been using toasted walnuts instead of almonds and they are so yummy!</span></h3><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #940f04; font-size: 14px; font: normal normal bold 144%/normal Trebuchet, 'Trebuchet MS', Arial, sans-serif; line-height: 1.6em; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none;"><br />
</h3><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #940f04; font-size: 14px; font: normal normal bold 144%/normal Trebuchet, 'Trebuchet MS', Arial, sans-serif; line-height: 1.6em; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none;">Ingredients</h3><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 10px; line-height: 2em; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM68Y2I1S_EzTiCtyKvXcgRn4gWd5Zu3fZYdVmG0bIagnq-_10feqhMiK4jg768Sx7u1tq9Qy4dN7NL_uDNve2SZulcyZjbYqvMs0acfnc1DlYtpo6mej-O7-7eB7RJsA_VI7G_GdM13o/s1600/14276.jpg" imageanchor="1" style="clear: right; color: #709328; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM68Y2I1S_EzTiCtyKvXcgRn4gWd5Zu3fZYdVmG0bIagnq-_10feqhMiK4jg768Sx7u1tq9Qy4dN7NL_uDNve2SZulcyZjbYqvMs0acfnc1DlYtpo6mej-O7-7eB7RJsA_VI7G_GdM13o/s320/14276.jpg" style="margin-bottom: 5px; margin-left: 5px; margin-right: 5px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" width="320" /></a>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 tablespoons sesame seeds</li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 tablespoon poppy seeds</li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/2 cup white sugar</li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/2 cup olive oil</li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/4 cup balsamic vinegar</li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/4 teaspoon paprika</li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/4 teaspoon Worcestershire sauce</li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">10 ounces fresh <span class="Apple-style-span" style="color: #38761d;">spinach</span>- rinsed, dried and torn into bite-size pieces</li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 quart <span class="Apple-style-span" style="color: red;">strawberries</span> - cleaned, hulled and sliced</li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/4 cup almonds, blanched and slivered</li>
</ul></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 20px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 300px;"></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #940f04; font-size: 14px; font: normal normal bold 144%/normal Trebuchet, 'Trebuchet MS', Arial, sans-serif; line-height: 1.6em; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none;">Directions</h3><ol style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 10px; line-height: 2em; list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;"><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before ser</span></li>
</ol></div>Mindihttp://www.blogger.com/profile/13076563662219618496noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-55649277317239380362010-04-14T08:20:00.000-07:002010-04-14T08:20:40.394-07:00Vegetable Lo Mein<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIED75qW39fy7gf2_Vd_Ho3Y1t60YEje-L-_NCy7TRbo0bMyKp6AZA-GEJiceaLy6EkREW6seRbPIik8I39szyr1SdybQV71L9qrBU4qVoNmQIZlx0g13SXdBNLOWTDo11XuJRXPnEvAW/s1600/IMG_3618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>This recipe was very good and pretty easy once you get past the chopping. I looked everywhere for some good, fresh lo mein noodles (I had some over the summer at the Farmer's Market and have been thinking about them for some time now), but I was unable to find any. I went to the Super China Market on 90th and about 100 west (right next to the liquor store) to see if they had any. They did not, but I picked up a huge box of these noodles on recommendation of one of the woman working there. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTrS-wGDlcK3TtmOGGRSO56gd7dsoRbIgFybskNhY8JGyx8_cEOGlZfa-h-Zc_WeYY6R1ymFJSyra2Yav-048NN6Kypl6Ent8t7EFYFvIi9DNCUQL6AHdGVzPh7jSjl-jqnRMVqd53ZM3/s1600/IMG_3616.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTrS-wGDlcK3TtmOGGRSO56gd7dsoRbIgFybskNhY8JGyx8_cEOGlZfa-h-Zc_WeYY6R1ymFJSyra2Yav-048NN6Kypl6Ent8t7EFYFvIi9DNCUQL6AHdGVzPh7jSjl-jqnRMVqd53ZM3/s400/IMG_3616.JPG" width="400" /></a><br />
<br />
They were very good. They had just enough stick to be able to eat with the chopsticks that we picked up while at the China Market (I have a few chopstick trainers for my kids that I got at Noodle & Co.). Enjoy! <br />
<br />
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</div><div class="MsoNormal" style="line-height: normal;"><b><span style="font-size: 20pt;">Vegetable Lo Mein<o:p></o:p></span></b></div><h4><span style="color: windowtext;">Serves 8<o:p></o:p></span></h4>This recipe comes to us courtesy of the <a href="http://chefann.com/" target="_blank"><span class="yshortcuts"><span style="color: windowtext; text-decoration: none;">Renegade Lunch Lady Chef Ann Cooper</span></span></a> and her book <em><a href="http://www.chefann.com/html/about-chef-ann/books/lunch-lessons.html" target="_blank"><span class="yshortcuts"><span style="color: windowtext; text-decoration: none;">Lunch Lessons: Changing the Way We Feed our Children</span></span></a></em>. Pasta is always a hit with kids and lomein is no different. Teaching children to eat with chopsticks is great fun and opens the door to discussion of other cultures. For protein, tofu, chicken, or pork make good additions to this dish.<br />
<h4><span style="color: windowtext;">Ingredients<o:p></o:p></span></h4>3/4 pound lo mein noodles or whole wheat spaghetti <br />
Sesame oil (start with a small amount) <br />
1/4 cup hoisin sauce <br />
2 tablespoons soy sauce <br />
2 tablespoons canola oil <br />
2 tablespoons minced fresh ginger <br />
4 1/2 teaspoons minced garlic (about 3 cloves) <br />
1/3 cup sliced scallions (green onions) <br />
1 cup julienne carrot (2 large) <br />
1 cup thinly sliced celery (1-2 stalks) <br />
1 cup thinly sliced red onion (1 medium) <br />
3/4 cup fresh bean sprouts <br />
3 tablespoons chopped fresh cilantro<br />
<h4><span style="color: windowtext;">Method<o:p></o:p></span></h4>Cook the lo mein noodles in boiling salted water until <span class="yshortcuts">al dente</span>. Cool. Toss lightly with sesame oil to prevent sticking. <br />
<br />
Combine the hoisin and soy sauces in a small bowl and mix well. <br />
<br />
In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté the ginger, garlic and scallions until they release aroma, then add the carrots, celery and <span class="yshortcuts">red onions</span> and briefly sauté before adding the bean sprouts, about 2 minutes. <br />
<br />
In a separate medium skillet, heat 1 tablespoon canola oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan. Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve. <br />
<h4><span style="color: windowtext;">Nutrition<o:p></o:p></span></h4>As provided in <em><a href="http://www.chefann.com/html/about-chef-ann/books/lunch-lessons.html" target="_blank">Lunch Lessons: Changing the Way We Feed our Children</a></em> Per serving: 188 calories (5 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 739mg sodium, 43g total carbohydrate (2g dietary fiber, 41g sugar), 8g protein<br />
<br />
<br />
For a little amusement, read the instructions printed on the box. My favorite is number 3. <br />
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Challeyhttp://www.blogger.com/profile/00312269033402807931noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-37245962731877906872010-04-06T22:46:00.000-07:002010-04-06T22:47:48.168-07:00Balsamic Vinaigrette<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I have been making my own salad dressing for a while now, but the other day, I was out of half of the herbs that I needed to make the german salad dressing, so I tried out a new recipe. It is now my favorite. So delicious:</span></div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Back-to-Basics Balsamic Vinaigrette</span></div><div style="font-family: Georgia,"Times New Roman",serif;">MAKES 2/3 CUP</div><div style="font-family: Georgia,"Times New Roman",serif;">From “Eat, Drink & Be Vegan”</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">¼ c. balsamic vinegar (see note*)</div><div style="font-family: Georgia,"Times New Roman",serif;">3 tbsp. pure maple syrup or agave nectar</div><div style="font-family: Georgia,"Times New Roman",serif;">1 tsp. Dijon mustard</div><div style="font-family: Georgia,"Times New Roman",serif;">½ tsp. (rounded) sea salt</div><div style="font-family: Georgia,"Times New Roman",serif;">freshly ground black pepper to taste</div><div style="font-family: Georgia,"Times New Roman",serif;">1 small clove garlic (optional)</div><div style="font-family: Georgia,"Times New Roman",serif;">3½4 tbsp. walnut oil (see note*) (I used olive oil)</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">With a hand blender or in a blender, combine all ingredients except oil</div><div style="font-family: Georgia,"Times New Roman",serif;">and puree. Continue blending while slowly adding oil until emulsified.</div><div style="font-family: Georgia,"Times New Roman",serif;">Season to taste with additional salt and pepper if desired. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Other flavorful vinegars can be substituted for the balsamic, including white balsamic, red wine, or sherry vinegar.</div><div style="font-family: Georgia,"Times New Roman",serif;">Instead of walnut oil, try olive oil or a combination of both, with a touch of wasted sesame oil.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I just realized that I never posted the recipe for the German Salad Dressing on this blog, so here it is:</span></div><span style="font-size: 180%;">German Salad Dressing</span><br />
1 c. cider vinegar<br />
1 c. sugar<br />
1 1/2 T. onion salt<br />
1 T. garlic salt<br />
1/2 tsp. thyme<br />
1/4 tsp. rosemary (crushed)<br />
1/4 T. basil<br />
1/2 tsp. dill<br />
1/2 c. lemon juice<br />
1/2 c. fresh orange juice<br />
Blend in blender<br />
<br />
You can blend it with mayo for a creamy salad dressing. I double the recipe and use half for a vinaigrette and the other half mixed with mayo. It's very good on just about anything.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I started experimenting with this because it has so much sugar in it, so I now make it by doubling all of the ingredients, except for the vinegar and sugar. I only use half the amount of vinegar and then I replace the sugar with honey (about half or so, but I do it to taste). It's really great on salads, but also on pasta. This is now a staple in my home to replace ranch dressing. My kids love it and call it ranch.</span></div></div>Challeyhttp://www.blogger.com/profile/00312269033402807931noreply@blogger.com1tag:blogger.com,1999:blog-2974857315233421565.post-83207066305866657662010-04-06T22:32:00.000-07:002010-04-06T22:32:32.582-07:00Orzo with Roasted Peppers, Olives & Goat CheeseI have had this recipe for a while and your guess is as good as mine where it came from. I made it purely out of selfishness because it sounded delicious to me and I knew very well that my husband thinks he doesn't like kalamata olives and that my son doesn't like peppers or goat cheese so much. Anyway, I was surprised that all of the flavors together really mellowed each other out and it was really quite good. My kids did not ask for seconds or have it for lunch the next day, but they both finished off their plate without one bit of complaining. So, that to me = a great recipe. (FYI-I think I am a little sassier posting recipes when I should actually be in bed)<br />
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<div class="MsoNormal" style="line-height: normal;"><b><span style="font-family: "Garamond","serif"; font-size: 24pt;">Orzo with Roasted Peppers, Olives & Goat Cheese<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">Recipe courtesy Wolfgang Puck, 2004<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">Prep Time: 20 min<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">Inactive Prep Time: 20 min<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">Cook Time: 30 min<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">Level: Intermediate<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">Serves: 4 to 6 servings<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><b><span style="font-family: "Garamond","serif"; font-size: 18pt;">Ingredients<o:p></o:p></span></b></div><ul type="disc"><li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">2 red bell peppers<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">2 yellow bell peppers<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">2 tablespoons olive oil, plus more for garnish<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">1/2 medium yellow onion, finely diced<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">12 ounces orzo<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">1/4 cup chopped kalamata olives in oil, drained, plus more for garnish<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">3 ounces goat cheese, crumbled<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">Salt and freshly ground black pepper<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">1/4 cup fresh parsley leaves, for garnish<o:p></o:p></span></li>
</ul><div class="MsoNormal" style="line-height: normal;"><b><span style="font-family: "Garamond","serif"; font-size: 18pt;">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">Roast the peppers over the flame of a gas burner, on a hot grill, or under the broiler, until the skin is black and charred. Remove from the heat and place in a large bowl. Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes. With clean paper towels, wipe off the skin. Remove the stems and seeds and discard. If necessary, briefly rinse under cold water to remove any remaining charred skin. Dice the roasted peppers and set aside.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">In a large pot, bring salted water to a boil. Heat a large saute pan over medium-high heat. Add the olive oil. When the oil is hot, add the onion and cook just until translucent, but not browned, about 5 minutes. Add the reserved peppers and saute for 3 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">Blanch the orzo in the boiling water for 4 to 5 minutes, or until beginning to cook, but still very al dente. Drain the orzo, reserving the pasta water, and add to the pepper mixture. Add 1 cup of the reserved pasta water and cook, stirring, until creamy and the pasta is cooked tender. Finish with another 1/4 cup pasta water if the mixture is too thick. Stir in the olives and goat cheese and mix until the goat cheese is melted. Season with salt and pepper, to taste. Thin with pasta water if the mixture is too thick.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-family: "Garamond","serif";">Garnish with parsley, olives, and a drizzle of olive oil. <o:p></o:p></span></div>Challeyhttp://www.blogger.com/profile/00312269033402807931noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-18635102697242664752010-03-24T20:09:00.000-07:002010-03-24T20:10:02.949-07:00Whole Wheat CrackersThrough Anna's gentle nudging, I am finally getting around to putting the cracker recipe that I love on here. I got it off of a cooking blog about a year ago and have tweaked it a bit. I wish I could give credit to the proper source, but I can't. These are the best crackers though - so yummy and so easy!<br />
<br />
Ingredients<br />
<br />
1 c whole wheat flour<br />
2 TBS. butter (I often replace this with the same amount of coconut oil)<br />
pinch of salt<br />
1/4 c water<br />
<br />
Preheat the oven to 400 degrees.<br />
<br />
Put all ingredients except for the water in a food processor. Pulse the processor two to three times to blend. Add the water and run the processor until the dough forms into a ball. Flour a wooden board (I use a pastry mat), dump the dough on it, and roll it as thin as you can. Then bake on a cookie sheet or baking stone.<br />
<br />
Bake 15 to 18 minutes. Let cool and cut with a pizza cutter or break into smaller pieces.<br />
<br />
You can add any herb or spice or salt that you want. We usually use kosher salt on top and then eat them with soup. You can also throw in almost any dried herbs and they taste fabulous. (If you use fresh herbs, they still taste good, but come out green.) <br />
<br />
If you make them with coconut oil instead of butter, they turn out almost the same, just a little softer. Also, I usually double this recipe and use two large cookie sheets. They are still gone surprisingly fast.Chris W.http://www.blogger.com/profile/03211708926402413915noreply@blogger.com1tag:blogger.com,1999:blog-2974857315233421565.post-25829379964288468332010-03-11T15:03:00.000-08:002010-03-11T15:09:07.515-08:00Cold Rice SaladI used to make this with chicken. You can if you want. I don't anymore. This is best made in the morning so it can be nice and cold for dinner. I usually like it best on day two, so make it ahead of time if you want.<div><br /></div><div>Lots of crunchy raw veggies (radishes, cucumbers, carrots, celery, peppers, etc.) chopped up. Throw in a green onion if you like them. Mix veggies in with a few cups of brown rice (amount determined by how much your family will eat for dinner), and few spoonfuls of mayo (to taste), a generous amount of fresh squeezed lemon juice (at the least one lemon), a sprinkle of garlic powder, a few grinds of pepper, salt to taste. Sometimes I also add peas. Sometimes I don't.</div><div>Easy and delicious.</div>Annahttp://www.blogger.com/profile/17005760433835922085noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-47109592369901942782010-03-11T14:55:00.000-08:002010-03-11T15:02:20.066-08:00Oven Baked Lentils and Brown RiceSurprisingly delicious and easy, this recipe was discovered at Zonya's health bites. She is from PBS. I've never watched her, but my friend told me about this one, and it's a keeper. Best part is it is sooo easy to make. Second best is it is a good pantry meal. Third, it tasted great. Here is her recipe with my adjustments:<div><br /></div><div>2 small onions chopped</div><div>2 cloves garlic minced</div><div>About 25 ounces Chicken or Veggie broth</div><div>1 3/4 cups water</div><div>1/2 cup white wine</div><div>1 1/2 cups dry lentils, rinsed and picked over for stones</div><div>1 cup dry brown rice (not quick cooking)</div><div>6 stalks of celery chopped (or however much you want to add)</div><div>1 red pepper chopped</div><div>1 tsp basil</div><div>1 tsp oregano</div><div>1/2 tsp thyme</div><div>Fresh ground pepper</div><div><br /></div><div>Mix all ingredients together in large large baking dish, bake at 350, uncovered, for about 90 mins. Mine cooked faster, so make sure you check it.</div><div><br /></div><div><br /></div>Annahttp://www.blogger.com/profile/17005760433835922085noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-7516198988770983492010-02-08T17:40:00.000-08:002010-02-08T17:46:24.566-08:00Andean Bean Stew with Winter Squash and Quinoa<div>The New York Times strikes again. Yum. I made this tonight. I give it two thumbs up, my husband one thumb up and one down, my kids two thumbs down, but I think that is pretty much the story of everything I make. I think you will give it two thumbs up. And, not only does it taste delicious, if you plan ahead and get the beans going in time, this is a very very easy meal to make. </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpPUKgh8TM5YSDllnqLrV26vqwZGtK_i_o2ghqdGY-0_svB8xuQ0HNlKEKniJl1hRbqaPWFhrlkBdumVzCngKdPnCyw5j7ia7QS3zrnB3hamDV3V2UsiX3cZa5akefa__DHOn41eyvpgZ/s1600-h/quinoa_stew600.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpPUKgh8TM5YSDllnqLrV26vqwZGtK_i_o2ghqdGY-0_svB8xuQ0HNlKEKniJl1hRbqaPWFhrlkBdumVzCngKdPnCyw5j7ia7QS3zrnB3hamDV3V2UsiX3cZa5akefa__DHOn41eyvpgZ/s320/quinoa_stew600.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5436052856556511218" /></a><span class="Apple-style-span" style=" line-height: 19px; font-size:13px;"><p style="color: rgb(51, 51, 51); ">This savory, filling pot of beans is inspired by a Chilean bean stew and uses quinoa instead of the corn called for in the authentic version. Make it a day ahead for the best flavor.</p><p style="color: rgb(51, 51, 51); ">1 pound dried pinto beans, rinsed and picked over, soaked in 2 quarts water overnight or for 6 hours</p><p style="color: rgb(51, 51, 51); ">Salt</p><p style="color: rgb(51, 51, 51); ">1 tablespoon extra virgin olive oil</p><p style="color: rgb(51, 51, 51); ">1 medium onion, chopped</p><p style="color: rgb(51, 51, 51); ">1 tablespoon sweet paprika</p><p style="color: rgb(51, 51, 51); ">4 large garlic cloves, minced</p><p style="color: rgb(51, 51, 51); ">1 bay leaf</p><p style="color: rgb(51, 51, 51); ">1 (14-ounce) can chopped <a href="http://topics.nytimes.com/top/reference/timestopics/subjects/t/tomatoes/index.html?inline=nyt-classifier" title="More articles about tomatoes." style="color: rgb(0, 66, 118); text-decoration: underline; ">tomatoes</a>, with liquid</p><p style="color: rgb(51, 51, 51); ">1 pound winter squash, such as butternut, peeled and cut into 3/4-inch cubes</p><p style="color: rgb(51, 51, 51); ">1/2 cup quinoa, rinsed thoroughly</p><p style="color: rgb(51, 51, 51); ">Freshly ground pepper</p><p style="color: rgb(51, 51, 51); ">3 tablespoons chopped fresh basil or parsley</p><p style="color: rgb(51, 51, 51); ">1. Place the beans and soaking water in a large pot. Add water if necessary to cover the beans by about 2 inches, and bring to a boil. Skim off foam, reduce the heat to low, cover and simmer gently for 60 minutes, or until the beans are tender but intact. Add salt to taste.</p><p style="color: rgb(51, 51, 51); ">2. Heat the oil over medium heat in a large, heavy nonstick frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant but not brown, and stir in the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, 5 to 10 minutes. Remove from the heat and scrape the contents of the pan into the pot of beans.</p><p style="color: rgb(51, 51, 51); ">3. Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer, covered, for 30 minutes, or until the squash and beans are thoroughly tender. Add the quinoa and simmer for another 20 to 30 minutes, until the quinoa is translucent and displays an opaque thread. Taste and adjust salt. Add a generous amount of freshly ground pepper. Stir in the basil or parsley, simmer for a couple of minutes more, and serve, with cornbread or crusty country bread.</p><p style="color: rgb(51, 51, 51); "><span class="bold" style="font-weight: bold; ">Yield</span>: Serves 6 to 8 generously</p><p style="color: rgb(51, 51, 51); "><span class="bold" style="font-weight: bold; ">Advance preparation</span>: This tastes best if made a day ahead and reheated. The stew will thicken up, so you will probably want to thin out with water and adjust seasonings accordingly. Add the fresh herbs when you reheat. It will keep for at least five days in the refrigerator. It freezes well.</p></span>Annahttp://www.blogger.com/profile/17005760433835922085noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-80796671449130230582010-02-02T09:04:00.000-08:002010-02-02T09:24:42.918-08:00Southwest Black Bean Soup<!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"></span></span></p><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">2 Tbs. olive oil </span></span></span></span><div><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">1 large onion, finely diced </span></span></span></span></div><div><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">1 red bell pepper, finely diced </span></span></span></span></div><div><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">2 – 3 stalks celery, finely diced </span></span></span></span></div><div><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">4 cloves garlic, finely minced </span></span></span></span></div><div><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">1 jalapeño pepper, seeded and finely minced </span></span></span></span></div><div><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">1 4-oz. can very finely minced or pureed mild green chilies </span></span></span></span></div><div><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">1 15-oz. can petite diced tomatoes, drained </span></span></span></span></div><div><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">1 c. salsa </span></span></span></span></div><div><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">4 tsp. </span></span><a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssouthwest.html"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">Penzey’s Southwest seasoning</span></span></a><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">* </span></span></span></span></div><div><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">2 bay leaves </span></span></span></span></div><div><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">6 15-oz. cans beans (2 undrained, 2 lightly drained, 2 drained, rinsed and finely chopped) </span></span></span></span></div><div><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">3 – 4 c. chicken broth </span></span></span></span></div><div><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">Juice of two limes </span></span></span></span></div><div><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">Salt and pepper to taste</span></span></span></span></div><div><span><span><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">Hot sauce to taste (optional)</span></span></span></span><p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color:#333333;"></span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia, serif;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">Saute onion, bell pepper and celery at medium-high heat until very soft and slightly caramelized. Add the garlic and jalapeño and sauté for another minute or two. Add the tomatoes, salsa, green chilies, southwest seasoning and bay leaves. Reduce the heat to medium, and cook until reduced, 10 minutes or so. Add the beans and chicken broth and continue to cook until the soup is thick, about 30 minutes (it should have a chilli-like consistency). Add the lime juice, salt and pepper, and hot sauce (if using) to taste. </span></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">Serve with chips, lime wedges, cilantro and guacamole.</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span></span></p><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">*</span></span></span><a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssouthwest.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;">Penzey's Southwest Seasoning</span></span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style="font-size: medium;"> is a seasoning blend that contains sweet ancho pepper, onion, garlic, black pepper, Mexican oregano, cayenne red pepper, cumin, paprika, chipotle and cilantro. </span></span></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-67893342563328662372010-01-17T15:19:00.000-08:002010-01-17T15:22:22.842-08:00White Bean Burgers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqMqbcLuIJZKCaz69Yiaz4JJD0E79TTZ7sgh09iokD15Ecg3lT_QtiGoafuwK70LB5zAlUtKqPjKxFg7quZySanTE3EALgx7qE4VmVeMedXt47YebXboFX01-F87dA2Op0CbpgV5nK9_j/s1600-h/articleLarge.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimqMqbcLuIJZKCaz69Yiaz4JJD0E79TTZ7sgh09iokD15Ecg3lT_QtiGoafuwK70LB5zAlUtKqPjKxFg7quZySanTE3EALgx7qE4VmVeMedXt47YebXboFX01-F87dA2Op0CbpgV5nK9_j/s320/articleLarge.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5427853083001752514" /></a><br /><a href="http://www.nytimes.com/2010/01/12/health/nutrition/12recipehealth.html?em">The New York Times had this recipe in their well column.</a> It sounds delicious. I'm a big fan of black bean burgers, so am excited to give this one a try.Annahttp://www.blogger.com/profile/17005760433835922085noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-63779274803280248162010-01-14T19:58:00.000-08:002010-01-14T20:07:46.077-08:00Tomato Tortilla SoupI got this recipe from from Ellie Kreiger's cookbook, The Food You Crave. It can also be found on The Food Network <a href="http://www.foodnetwork.com/recipes/ellie-krieger/tomato-tortilla-soup-recipe/index.html">website</a>. I like my soup to be a little thicker, so I added in a few corn tortillas (cut into strips) while cooking the onions. You can also just add in a handful of tortilla chips instead. You blend it all together in the end, so it doesn't really matter how small or big they are. I also leave out the jalapeno and just add hot sauce to my bowl.<br /><br /><span style="font-size:180%;">Tomato Tortilla Soup<br /></span><br />Prep Time: 25 min<br />Cook Time: 28 min<br />Level:Easy<br />Serves:4 servings, serving size: 2 cups<br /><br />Ingredients<br /><br /> * 2 (6-inch) corn tortillas (or you can just use chips instead)<br /> * 1 tablespoon plus 1 teaspoon canola oil<br /> * 1/4 teaspoon salt<br /> * 1 small onion, chopped (about 1 cup)<br /> * 3 cloves garlic, minced (about 1 tablespoon)<br /> * 1 small jalapeno pepper, seeded and finely chopped<br /> * 1 teaspoon ground cumin<br /> * 3/4 teaspoon dried oregano<br /> * 4 cups low-sodium chicken broth<br /> * 2 (14.5-ounce) cans no salt added diced tomatoes. with juice<br /> * 1/4 cup fresh lime juice<br /> * 1/4 cup reduced-fat sour cream<br /> * 2 tablespoons chopped fresh cilantro leaves<br /><br />Directions<br /><br />Preheat the oven to 375 degrees F.<br /><br />Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.<br /><br />Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.<br /><br />Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.<br /><br />Per Serving:<br /><br />Calories 270; Total Fat 10g (Sat Fat 2g, Mono Fat 3.5g, Poly Fat 2g); Protein 9g; Carb 36g; Fiber 4g; Cholesterol 8mg; Sodium 335mgChalleyhttp://www.blogger.com/profile/00312269033402807931noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-59039457985897509242010-01-14T19:51:00.000-08:002010-01-14T19:57:58.263-08:00Ethiopian-Style Chickpea StewI made this for dinner tonight and I loved it. It was so flavorful, filling and very easy to make. We ate it as a stew, but I also think it would be very good served over rice. I found it on the <a href="http://www.wholefoodsmarket.com/">Whole Foods Market</a> website.
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name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-1610611985 1107304683 0 0 159 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750139 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0in; margin-bottom:.0001pt; line-height:115%; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman","serif"; mso-fareast-font-family:Calibri;} p.MsoNoSpacing, li.MsoNoSpacing, div.MsoNoSpacing {mso-style-priority:1; mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman","serif"; mso-fareast-font-family:Calibri;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-size:10.0pt; mso-ansi-font-size:10.0pt; mso-bidi-font-size:10.0pt; mso-fareast-font-family:Calibri;} @page Section1 {size:8.5in 11.0in; margin:.5in .5in .5in .5in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p class="MsoNoSpacing"><span style="font-size:18pt;">Ethiopian-Style Chickpea Stew<o:p></o:p></span></p> <p class="MsoNoSpacing">Serves 6</p> <p class="MsoNoSpacing"><o:p> </o:p></p> <p class="MsoNoSpacing">Ingredients</p> <p class="MsoNoSpacing"><o:p> </o:p></p> <p class="MsoNoSpacing">1 teaspoon sweet paprika
<br />1 teaspoon salt
<br />1/2 teaspoon ground allspice
<br />1/2 teaspoon ground black pepper
<br />1/2 teaspoon ground cardamom
<br />1/2 teaspoon ground cloves
<br />1/2 teaspoon ground coriander
<br />1/4 to 1/2 teaspoon cayenne
<br />1/4 teaspoon ground fenugreek (optional)
<br />1/2 teaspoon ground ginger
<br />2 (15-ounce) cans chickpeas, rinsed and drained
<br />3 tablespoons extra-virgin olive oil, divided
<br />2 cloves garlic, finely chopped
<br />1 medium red onion, chopped
<br />1 (1-inch) piece fresh ginger, peeled and finely chopped
<br />1 (8-ounce) can tomato sauce
<br />1 quart vegetable broth
<br />1 pound red potatoes, cut into 1-inch chunks
<br />4 carrots, peeled and cut into 1-inch chunks
<br />Flatbread</p> <p class="MsoNoSpacing"><o:p> </o:p></p> <p class="MsoNoSpacing">
<br /></p><p class="MsoNoSpacing">Method</p> <p class="MsoNoSpacing"><o:p> </o:p></p> <p class="MsoNoSpacing">Preheat oven to 450°F. Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.
<br />
<br />Toss chickpeas with a tablespoon of the oil in a large bowl then arrange on a large baking sheet in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
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<br />Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onions and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
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<br />Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side. </p> <p class="MsoNoSpacing"><o:p> </o:p></p> <p class="MsoNoSpacing">
<br /></p><p class="MsoNoSpacing">Nutrition</p> <p class="MsoNoSpacing"><o:p> </o:p></p> <p class="MsoNoSpacing">Per serving (about 18oz/499g-wt.): 420 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0mg cholesterol, 1600mg sodium, 72g total carbohydrate (11g dietary fiber, 5g sugar), 13g protein</p>
<br />Challeyhttp://www.blogger.com/profile/00312269033402807931noreply@blogger.com0tag:blogger.com,1999:blog-2974857315233421565.post-44372694270313379132010-01-12T14:53:00.000-08:002010-04-22T06:53:30.124-07:00Some News and A LinkMichael Pollan has a new book: <a href="http://well.blogs.nytimes.com/2010/01/08/michael-pollan-offers-64-ways-to-eat-food/">Rules To Eat By</a><div><br /></div><div>And my sister wanted me to post this link. I know this blog is about eating less meat, but when we do eat meat why not eat sustainably raised healthy stuff. Chris Wong posted <a href="http://christiansenshogheaven.blogspot.com/">this link</a><a href="http://well.blogs.nytimes.com/2010/01/08/michael-pollan-offers-64-ways-to-eat-food/"> </a>on her blog for a hog farm in UT. Finally a good source of pork.</div>Annahttp://www.blogger.com/profile/17005760433835922085noreply@blogger.com1