tag:blogger.com,1999:blog-81274637889479311932024-02-21T12:24:41.980-05:00Gypsie's EatsAn ongoing exploration of the tasty, healthy, and frugal creations flowing out of my kitchen.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-8127463788947931193.post-41414544229091627122012-08-29T21:26:00.003-04:002012-08-29T21:26:30.848-04:00Roasted Red Pepper Lentil StewI am still not entirely clear on the difference between a stew and a soup, but stew sounds more appetizing and hearty so that is what I am calling this.<br />
<br />
The stew is filling and savory. Roasting the red pepper is totally worth the extra time, their flavor is fantastic.<br />
<br />
Roasted Red Pepper Lentil Stew<br />
4 red bell peppers<br />
2 green bell peppers<br />
1 onion<br />
1 lb carrots, <i>chopped</i><br />
2 16 oz bags red lentils<br />
3 T chopped garlic<br />
2-4 T hungarian smoked paprika<br />
2 t cumin<br />
2 t coriander<br />
1 t cayenne pepper<br />
1 1/2 T salt<br />
2 cups chicken or vegetable stock<br />
8 cups or more water<br />
<br />
Cut the bell peppers in half and clean them out (take out the seeds). Lay them, cut side down, on a lightly greased cookie sheet. Roast in the oven on the top rack on the broil setting for 5-10 minutes until the skin of the peppers has blackened. Place the peppers immediately into a bag and set aside to cool.<br />
<br />
Meanwhile saute the onion on medium high heat with a little oil for about 7 minutes or until slightly browned and translucent.<br />
<br />
Put chopped carrots, lentils, spices, chicken stock, and water into a large pot and bring to a boil.<br />
<br />
While waiting for the lentils to boil skin the now cooled bell peppers and chop them up. Add the peppers and the onion to the stew and simmer over medium-low heat until the lentils are tender and mushy (about 20-30 minutes).<br />
<br />
Serves 10-14<br />
<br />Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0tag:blogger.com,1999:blog-8127463788947931193.post-50278633371831029432012-08-25T19:02:00.003-04:002012-08-25T19:05:21.081-04:00Fucking Awesome Spinach Queso EnchiladasThese enchiladas are second only to the queso enchiladas at traditional hole-in-the-wall mexican restaurants. Below is the recipe:<br />
<br />
Filling:<br />
1/2 bag fresh spinach, coarsely chopped<br />
1 red onion, chopped finely<br />
8 oz quesadilla queso, grated (keep out a couple ounces for garnish)<br />
4 oz goat cheese<br />
1 tbl brown sugar<br />
salt and pepper to taste<br />
a little oil<br />
<br />
Enchilada Sauce:<br />
1 7oz can chipotle peppers in adobo sauce<br />
1 8oz can tomato sauce<br />
1 tbl brown sugar<br />
1/2 cup or more water<br />
<br />
13 corn tortillas<br />
<br />
Saute onion on medium high for about 7 minutes, adding the brown sugar, salt and pepper at about minute 4. Throw in spinach for a minute or so; just enough to begin wilting it. Pour onion and spinach mixture into a bowl and mix the grated cheese and goat cheese in. While onions are sauteing put enchilada sauce ingredients in a small saucepan and simmer over medium/low heat until heated through.<br />
<br />
Cook tortillas in a skillet over medium heat for about 30 seconds on each side.<br />
<br />
Put about 2 tablespoons of filling in each tortilla and place in a lightly greased 13x9 inch baking dish.<br />
<br />
Bake for 20 minutes then pour the enchilada sauce over the enchiladas and top with the remaining cheese. Bake for another 10 minutes then let cool for about 5-10 minutes. Enjoy.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0tag:blogger.com,1999:blog-8127463788947931193.post-71172560853437817132011-06-14T23:06:00.001-04:002011-06-16T18:05:14.782-04:00Shepherd's Pie<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-8TmcC4y-aJlRKV3a6Ugoe6Eou9DKPZWtqcS0m0Ws2jLZKC-BNRCUbllRWUSxZOhJC02xM6Kg8hYE-R-DT5hSVwsgNrOJtVGdPoil1dlo9Et9ZTYDYZigcWqyM9JXW2OcrhuUaI960vR/s1600/IMAG0463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-8TmcC4y-aJlRKV3a6Ugoe6Eou9DKPZWtqcS0m0Ws2jLZKC-BNRCUbllRWUSxZOhJC02xM6Kg8hYE-R-DT5hSVwsgNrOJtVGdPoil1dlo9Et9ZTYDYZigcWqyM9JXW2OcrhuUaI960vR/s400/IMAG0463.jpg" width="400" /></a></div>Rolling back in from vacation I didn't have a lot of food in the house but I did have most of the ingredients to put together a shepherd's pie casserole type dish. This is both hearty and healthy as well as yummy. The peas, carrots, onions, green pepper, and mushrooms give it a lot of pretty color and flavor and the ground turkey with gravy holds everything together. Of course the mashed potatoes on top really help to fill you up too. I added in cheese and horseradish to them for a little extra zing. This is kind of time consuming to put together because of all the chopping but if you do that in advance you can have this on the table in about an hour. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><u>Shepherd's Pie</u></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">10 oz or more Frozen Peas</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6-7 Carrots <i>sliced thin</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 1/2 Onions <i>diced</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2-3 tablespoons minced Garlic <i>divided</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 Green Bell Pepper <i>diced</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">8 oz. fresh Portabella Mushrooms <i>diced</i> </div>1 Gravy packet or 2 tablespoons Flour<br />
1 1/2 cups (about) Beef Broth<br />
1 lb Ground Turkey<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">7 red Potatoes <i>diced</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 teaspoons Horseradish</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3/4 cup shredded Cheddar Cheese</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup Sour Cream</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 - 3/4 cup Milk</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tablespoons Butter</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Salt</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">lots of fresh ground Pepper</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Oil</div><br />
In a large pot of salted water bring potatoes to boil and cook until just tender.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgov0O4AB1B9qh3t3lev1ndo9AabVzgmzNBCx0PBvXZV0gXmqdhxBoDlk3-lzmlzZko_n0clpXN8QlsMPZwcXeWUySIY0im2IeuyH3mNAIiije4ePAOoykQz7FUsPiViWXjI01xuHOfEu_I/s1600/IMAG0451.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgov0O4AB1B9qh3t3lev1ndo9AabVzgmzNBCx0PBvXZV0gXmqdhxBoDlk3-lzmlzZko_n0clpXN8QlsMPZwcXeWUySIY0im2IeuyH3mNAIiije4ePAOoykQz7FUsPiViWXjI01xuHOfEu_I/s400/IMAG0451.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right before mixing</td></tr>
</tbody></table>Drain and mash the potatoes with the butter, sour cream, horseradish, and milk until creamy then add in the cheese and one tablespoon garlic and mix. Set aside.<br />
<br />
In a large skillet in some olive oil saute onions, mushrooms, two tablespoons garlic, and bell pepper until onions start to become translucent and caramelize - season with salt and pepper.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9G2mE-YPBNxLs61VX8-iPP_7Bsbisb4gKgo_588S0zCAeBkZOFwKJoZkB36qzoSkhgD5orWh-4VD5ot6oPK2q1NgD42oqQpJcVuo2xgjAK0ErzqKr1lAXfPODqM_tLVUPGu_BZfkJomy/s1600/IMAG0450.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9G2mE-YPBNxLs61VX8-iPP_7Bsbisb4gKgo_588S0zCAeBkZOFwKJoZkB36qzoSkhgD5orWh-4VD5ot6oPK2q1NgD42oqQpJcVuo2xgjAK0ErzqKr1lAXfPODqM_tLVUPGu_BZfkJomy/s400/IMAG0450.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onions and peppers before they have been cooked</td></tr>
</tbody></table>Add in the ground turkey and cook until browned then sprinkle on the gravy packet or the flour and mix around until everything is coated then slowly pour in the beef broth and bring to a slow boil to thicken.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmkb4GPHY-8zy7gYRO0QeZggyZoa8Gv60PnXI2svrtaoi8ClPbypkiFC96NO2m9UlNdOWYmFwcZKTOedLQnS_ZMo52Hl23bKB-3UmVUt9jhaq4EaX4I6AdNPXO_97MZzLnB4T3XFa7B9I/s1600/IMAG0456.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmkb4GPHY-8zy7gYRO0QeZggyZoa8Gv60PnXI2svrtaoi8ClPbypkiFC96NO2m9UlNdOWYmFwcZKTOedLQnS_ZMo52Hl23bKB-3UmVUt9jhaq4EaX4I6AdNPXO_97MZzLnB4T3XFa7B9I/s400/IMAG0456.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gravy, yum!</td></tr>
</tbody></table>Mix in the peas and carrots.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhls5AJsAQGEZ6IWYilBEdEeXODtjixNz-UvHLjc6_uzFVtvKGWNWrx3uZ42mmxxGW81v2xavRCGTnHesx2wYMVW-dAneWDzzIxVoIodfIrzFhOBcnDYbSv4oZpp8GVOAG21lK_AYGlUfWA/s1600/IMAG0457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhls5AJsAQGEZ6IWYilBEdEeXODtjixNz-UvHLjc6_uzFVtvKGWNWrx3uZ42mmxxGW81v2xavRCGTnHesx2wYMVW-dAneWDzzIxVoIodfIrzFhOBcnDYbSv4oZpp8GVOAG21lK_AYGlUfWA/s400/IMAG0457.jpg" width="400" /></a></div><br />
Pour into a 13x9 inch pan and top with the mashed potatoes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCll6MvM2Bf1kdIBEHMBU8c7vP_3v8U2c4cFSjruQxsXkwbyngJOxpDSXvalR7-sy7MdLhHno9s1usInTQQAkKI1uIR-W7o1w_vud0IhaKmBFTdraK3xNbacBfqzqZDP93E3BtW2IbI-W/s1600/IMAG0460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCll6MvM2Bf1kdIBEHMBU8c7vP_3v8U2c4cFSjruQxsXkwbyngJOxpDSXvalR7-sy7MdLhHno9s1usInTQQAkKI1uIR-W7o1w_vud0IhaKmBFTdraK3xNbacBfqzqZDP93E3BtW2IbI-W/s400/IMAG0460.jpg" width="400" /></a></div><br />
Bake at 350 for about 30-40 minutes and let cool for 10 minutes or so before eating.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6O9BRastFwCcv5e4dq8nVFY9AumJoPzX0aGDoWXzTRQY-cYVZDfdKYJ76crjjmwqhpfKl3bjP61cdae6hFGUBdJ5nnajq23PIf92rOicxiJB8HSifk592sN7ezdXUG22xvfbi3cKOUaHD/s1600/IMAG0461.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6O9BRastFwCcv5e4dq8nVFY9AumJoPzX0aGDoWXzTRQY-cYVZDfdKYJ76crjjmwqhpfKl3bjP61cdae6hFGUBdJ5nnajq23PIf92rOicxiJB8HSifk592sN7ezdXUG22xvfbi3cKOUaHD/s400/IMAG0461.jpg" width="400" /></a></div><br />
Serves 8 or more.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com3tag:blogger.com,1999:blog-8127463788947931193.post-52575366452629766102011-06-14T22:42:00.001-04:002011-06-14T22:43:51.296-04:00Ice Cream Social<div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zNaufHwITpkaLivtQsCKAYE1fPSXVb2pkp1eDA_E7nqNhNF8v2eKuVR2KKd4lAaWsepWGJq2pJy_6KYHVwBtXf4KkSxa8kQN0tRf7CQougPrcv8L-pTrL_ARt4YCr_iqRpcSG_cCI5OQ/s1600/IMAG0340.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zNaufHwITpkaLivtQsCKAYE1fPSXVb2pkp1eDA_E7nqNhNF8v2eKuVR2KKd4lAaWsepWGJq2pJy_6KYHVwBtXf4KkSxa8kQN0tRf7CQougPrcv8L-pTrL_ARt4YCr_iqRpcSG_cCI5OQ/s320/IMAG0340.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramel Ice Cream!</td></tr>
</tbody></table>My friend and I decided to have an ice cream social on Memorial day and make homemade ice cream. We sat down and picked out some tasty looking recipes and I went out and purchased an ice cream maker and she got the ingredient; then we went to town. The major lesson I learned is that ice cream making is time consuming if you are making multiple batches because the freezer part of the mixer has to be frozen in between every batch, which takes several hours. Also each recipe, after being made, has to be chilled before being put into the ice cream mixer - this also takes several hours. Bottom line, if you are making several ice creams start several days in advance.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7wr443Ihn_5UpD-j1gvBxNcPihM4P5NyMlw_br55jt-wThzfApJI6LeAPPhQEdvXYHdfsy0MyD0GIQ8VzUuxrIqgYQrAT8zQC4OZD__37cVtQe6fVy4mIdavqCduzduIE6CsM3rHqZ09/s1600/IMAG0306.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7wr443Ihn_5UpD-j1gvBxNcPihM4P5NyMlw_br55jt-wThzfApJI6LeAPPhQEdvXYHdfsy0MyD0GIQ8VzUuxrIqgYQrAT8zQC4OZD__37cVtQe6fVy4mIdavqCduzduIE6CsM3rHqZ09/s320/IMAG0306.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My friend sampling the strawberries</td></tr>
</tbody></table>Fortunately we started the process on Saturday night so all was well. The first night we made the coffee and caramel recipes and put them in the refrigerator to chill. Then on Sunday we began churning; starting with the coffee ice cream, which firmed up beautifully. Then, while the mixer was refreezing, we made the strawberry daiquiri ice cream recipe and put it in the fridge to chill. That afternoon we froze the caramel ice cream but it didn't firm up as nicely as the coffee ice cream, so after a while I just took it out and put it in the freezer anyway to continue freezing. That worked out pretty well but the ice cream is still on the softer side (but totally delicious).<br />
<br />
Sunday evening we went to bike prom, which was awesome! (Pictures here: <a href="http://www.beachedmiami.com/2011/05/30/emerge-miami-bike-prom-2011/">Beached Miami</a>.) Once we were back from a wonderful night of biking and dancing - we biked around Miami with a sound system attached to a bike stopping periodically to break out into dance - I put the strawberry ice cream in the ice cream maker and froze it until it was the consistency of soft-serve then spooned in into containers and put it in the freezer to continue hardening.<br />
<br />
Monday afternoon arrived and all our guests began to enjoy the ice creams! Definitely a solid hit and worth the effort to make! Also, a lot of fun.<br />
<br />
My personal favorite in terms of flavor was the caramel ice cream - it was exactly the way caramel should be. The coffee was a close second in terms of flavor, though I next time I would make stronger coffee, and it definitely had the best texture: perfectly smooth and creamy. The strawberry was really popular with everyone, but I ended up not liking the lime flavor as much as I had hoped too - still everyone else seemed to think it was awesome so don't let that dissuade you.<br />
<br />
Enjoy creating all of these recipes:<br />
<br />
<u>Salted Caramel Ice Cream</u> (taken pretty much verbatim from <a href="http://www.cherryteacakes.com/2010/04/salted-caramel-and-dark-chocolate.html">Cherry Tea Cakes Blog</a>)<br />
<br />
1 1/4 cups Sugar <i>divided</i><br />
2 1/4 cups Heavy Cream <i>divided</i><br />
1/2 teaspoon Sea Salt<br />
1/2 teaspoon pure Vanilla extract<br />
1 cup whole Milk<br />
3 large Eggs<br />
<br />
Caramel:<br />
Heat 1 cup sugar in a dry large heavy skillet over medium heat, stirring to heat sugar evenly until it starts to melt.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMa_lcxa3AWLIA-0tiD6VRp8w0EY3Ta3NeTQ8kwA9zbJFR4suRpPPIv0dKVl1FFM4qjkHJjmAuKxuleq1QAgPDZ5nS4-HVFPna8_9tHdv8DudLw9FZESG09yYbjghgRu7QvE0tJR4AXLJp/s1600/IMAG0296.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMa_lcxa3AWLIA-0tiD6VRp8w0EY3Ta3NeTQ8kwA9zbJFR4suRpPPIv0dKVl1FFM4qjkHJjmAuKxuleq1QAgPDZ5nS4-HVFPna8_9tHdv8DudLw9FZESG09yYbjghgRu7QvE0tJR4AXLJp/s400/IMAG0296.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It should clarify like this and not be milky</td></tr>
</tbody></table>Do not stir after this point, only swirl the skillet occasionally so sugar melts evenly, until it is dark amber. This is important!!! If you stir it it globs onto your spoon and crystalizes (I know cause that is what happened to me).<br />
<br />
Add 1 1/4 cups cream (mixture will spatter) and the rest of the sugar and cook, stirring, until all of caramel has dissolved, and the mixture is thoroughly combined.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYeVQzMKV_YCNe-UMjy-dbBcj-LuRyC-dy8Om2ThAuUO7e_kYcNUSavDsmswbr5k5dmmWy1Q0itpYp0UMNk1DVDGXOOWESKUWIlTUWId3QzVvDmxYUEl4vuHwufq_HyySsoB0R_eNc_VBu/s1600/IMAG0297.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYeVQzMKV_YCNe-UMjy-dbBcj-LuRyC-dy8Om2ThAuUO7e_kYcNUSavDsmswbr5k5dmmWy1Q0itpYp0UMNk1DVDGXOOWESKUWIlTUWId3QzVvDmxYUEl4vuHwufq_HyySsoB0R_eNc_VBu/s400/IMAG0297.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramel after cream has been added</td></tr>
</tbody></table>Pass mixture through a fine mesh sieve. Transfer to a bowl and stir in salt and vanilla. Cool to room temperature.<br />
<br />
Creamy part of ice cream:<br />
Meanwhile scald milk and remaining cream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1-6BTY1hmRdq2wOZu402pTUtyBW1LGXbkqfhxebxa9ofM7qot8W-2COfhRhf0gp0M1chpAE2Uq0cYxnS7TLZHof4invIN7_vnccoXZDSf9ZzTDeBUsNE1MoA9q5tD6UH5ypuJUKfBrJD/s1600/IMAG0294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1-6BTY1hmRdq2wOZu402pTUtyBW1LGXbkqfhxebxa9ofM7qot8W-2COfhRhf0gp0M1chpAE2Uq0cYxnS7TLZHof4invIN7_vnccoXZDSf9ZzTDeBUsNE1MoA9q5tD6UH5ypuJUKfBrJD/s400/IMAG0294.jpg" width="400" /></a></div><br />
In another bowl whisk eggs for a minute or two and then add in the scalded mixture in a slow stream. Let it run down the side of the bowl on a low speed (This prevents the hot milk from scorching the eggs I expect).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7MqHedolgvZkuMfFxWJnOFkUXdJAKIu3bv1UV2VqgbWzQojMu-KI4m-dZVl-nljubR5TL19hpvOpJ9AzfUD0FWmApoHkJxa8T7I9KuRS9tznu_DqWLHasVgA3yhWaM9UtKazTIIfpFh1B/s1600/IMAG0293.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7MqHedolgvZkuMfFxWJnOFkUXdJAKIu3bv1UV2VqgbWzQojMu-KI4m-dZVl-nljubR5TL19hpvOpJ9AzfUD0FWmApoHkJxa8T7I9KuRS9tznu_DqWLHasVgA3yhWaM9UtKazTIIfpFh1B/s400/IMAG0293.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the milk to the egg mixture</td></tr>
</tbody></table>Pour combined mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon.<br />
<br />
The final part:<br />
Pour custard through a fine mesh sieve into a large bowl, and then stir in cooled caramel.<br />
<br />
Chill custard, stirring occasionally, until very cold, about 1 hour in the freezer (I had to do this for two hours and it was still hella soft).<br />
<br />
Freeze custard in ice cream maker according to manufacturer’s instructions (it will still be quite soft - kind of like a semi-melted shake); then transfer to a suitable freezing container and put in freezer to firm up. This ice cream will remain very soft even after freezing. Lower the temperature of your freezer if necessary to fully harden. FYI: It took at least 8 hours for this to harden in my freezer.<br />
<br />
Makes about 1 quart, maybe a little more.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><u>Creamy Coffee Ice Cream</u> (taken directly from <a href="http://noteatingoutinny.com/2007/04/14/fresh-coffee-premium-ice-cream/">Not Eating Out in NY</a> with a few additions to the directions)<br />
<br />
1 1/2 cups heavy cream<br />
1 1/2 cups milk<br />
3 egg yolks<br />
2 whole eggs<br />
3/4 cup sugar<br />
1/2 cup the strongest coffee you’ve ever made in your life (it should really be espresso strong)<br />
<br />
Combine eggs, yolks and sugar in a bowl and blend thoroughly with a whisk or electric beater for about 5 minutes (mixture should thicken and turn a lemony yellow).<br />
<br />
Heat milk and cream in a medium saucepan; do not let boil, just “scorch” it until it is near-boiling hot. Turn off heat.<br />
<br />
Very slowly pour in one cup of the hot milk mixture into the egg mixture, beating rapidly with a whisk. Once it is all beaten in, pour the egg mixture into the saucepan with the milk mixture while beating, then add in the coffee. Heat at about medium low, stirring constantly, for a few more minutes or until the consistency is thick enough to coat the back of a spoon when dipped in. Turn off heat.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4CP0kpRKh5c8q07gk41ce6zuZ624xJicnTAZl5OqZQvAdC4QVG0cc_KQqy1VvMxLOgNP2Af6ESMRmvlEm2oSLC-8Cs4md-TRW6XIXU-XubENh7nnSyUfekIIlTNvYPJ28Qk0ol4kWQB9/s1600/IMAG0298.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4CP0kpRKh5c8q07gk41ce6zuZ624xJicnTAZl5OqZQvAdC4QVG0cc_KQqy1VvMxLOgNP2Af6ESMRmvlEm2oSLC-8Cs4md-TRW6XIXU-XubENh7nnSyUfekIIlTNvYPJ28Qk0ol4kWQB9/s400/IMAG0298.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ours looked kind of "chunky" for some reason but turned out totally smooth</td></tr>
</tbody></table>Pour mixture into a bowl and cover with plastic wrap placed directly on the surface of the liquid (this prevents a "skin" from forming). Chill overnight or until completely cool. Pour mixture into ice cream maker and follow machine’s directions for how long it should churn.<br />
<br />
Recommended: freeze for 2 hours before serving. Store in an airtight container in the freezer.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaR5USBYaLgpSvRn1UqWBYglrWpoDxRR3JC5iCRXmVuASgCpB6sv7O-YfHUZnrUjTN1jdptQU4JiclveeQOBKHoq5IXRObxJtRLMLl2AakXUX9no7LMK_bujPV1qnaVfLMwhyphenhyphen_4M1egwxa/s1600/IMAG0342.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaR5USBYaLgpSvRn1UqWBYglrWpoDxRR3JC5iCRXmVuASgCpB6sv7O-YfHUZnrUjTN1jdptQU4JiclveeQOBKHoq5IXRObxJtRLMLl2AakXUX9no7LMK_bujPV1qnaVfLMwhyphenhyphen_4M1egwxa/s400/IMAG0342.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As you can see everyone really liked this one</td></tr>
</tbody></table>Makes about 1 quart.<br />
<br />
<u>Strawberry Daiquiri Ice Cream</u> (taken from <a href="http://www.crumblycookie.net/2011/04/06/strawberry-daiquiri-ice-cream/">The Way the Cookie Crumbles</a>)<br />
<br />
1 cup sugar <i>divided</i><br />
2 limes zested<br />
Pinch salt<br />
1 1/2 cups half-and-half<br />
1 1/2 cups heavy cream<br />
4 yolks<br />
1 1/2 cups (16 ounces) strawberry puree<br />
1/4 cup lime juice (2 limes)<br />
2 tablespoons rum<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Pour the cream into a large bowl; set a fine-mesh strainer over the bowl and set aside.<br />
<br />
In a separate medium bowl, beat the egg yolks with the remaining 1/2 cup of sugar.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNX9psAxnj9mZj6-ujDxRXHtLXXG_2dh1UCx2BLSYUJ_mxdbSMAry82XWnfdNx0sPE6RjaWt_eB1gNTWFrY1TgRsgoF1BbiqcxHvaWTbHOCwvzUJzRW58lrO3wCtXMDewFJyeGH8voolB/s1600/IMAG0303.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNX9psAxnj9mZj6-ujDxRXHtLXXG_2dh1UCx2BLSYUJ_mxdbSMAry82XWnfdNx0sPE6RjaWt_eB1gNTWFrY1TgRsgoF1BbiqcxHvaWTbHOCwvzUJzRW58lrO3wCtXMDewFJyeGH8voolB/s400/IMAG0303.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar and eggs before mixing</td></tr>
</tbody></table>In a medium saucepan, rub the lime zest into 1/2 cup of the sugar until fragrant.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEtfUT6QoNkQeXYxUS9Jy1YUyuWO5EIdTjya2NX6xmEEEdtM0nFq_eM7YPb354vk1LEkZOGebgoSibeixbW0MN_Obf0DmYC7Z9S8md8-01BlHDbCIE8TKCHl2FcVJz0W8SR8gR1QyzUwo/s1600/IMAG0302.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEtfUT6QoNkQeXYxUS9Jy1YUyuWO5EIdTjya2NX6xmEEEdtM0nFq_eM7YPb354vk1LEkZOGebgoSibeixbW0MN_Obf0DmYC7Z9S8md8-01BlHDbCIE8TKCHl2FcVJz0W8SR8gR1QyzUwo/s400/IMAG0302.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar and lime zest pre-rubbing</td></tr>
</tbody></table>Add the half-and-half and heat the mixture over medium-high heat until it simmers.<br />
<br />
Once the half-and-half has simmered, very slowly pour it into the beaten egg yolks, whisking constantly. Pour the mixture back into the pot and bring just to a simmer over medium heat, still whisking constantly.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgff3jWF_PC4hlzJMPSvb-C7RSPqOlw9rW7jM4w39qWyF2hyomPhLr9xqF-ezzHUgUWrY3W9S9Od4ivTdsBtM1hFCn53B4aF0H9PDbOYSFLIqPLtRUCtrqghOmvpHugxHrYrN6AgKop1PLS/s1600/IMAG0308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgff3jWF_PC4hlzJMPSvb-C7RSPqOlw9rW7jM4w39qWyF2hyomPhLr9xqF-ezzHUgUWrY3W9S9Od4ivTdsBtM1hFCn53B4aF0H9PDbOYSFLIqPLtRUCtrqghOmvpHugxHrYrN6AgKop1PLS/s400/IMAG0308.jpg" width="400" /></a></div><br />
Pour through the strainer into the bowl with the cream; stir to combine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqI5tCtRBuyNyUmIXDYFeX0a7dZk1wmMjyX0791Hzu1rKuJtXiiuHGxgAZhcJAbrFBA5ndK74EW8HBHP0ERu6yTQjTB5cVKuCAudBX3aUHIJCzqOXlkLohMmYi9ehhnKA8JkbNHefKHZBG/s1600/IMAG0311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqI5tCtRBuyNyUmIXDYFeX0a7dZk1wmMjyX0791Hzu1rKuJtXiiuHGxgAZhcJAbrFBA5ndK74EW8HBHP0ERu6yTQjTB5cVKuCAudBX3aUHIJCzqOXlkLohMmYi9ehhnKA8JkbNHefKHZBG/s320/IMAG0311.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYyTbq7gxmQi_4y39DIF_TGoXz94vHq2wmKfAHj7cZvSXRMYoV5nw6hx5P0jW7U4HJroD8OjbmW16jGHIrWIrQewQyb9FG_XqOOySGBhFdsOCpsSHZuV5GaLjhfx2OgtrjFMhcvSvdNEH/s1600/IMAG0312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYyTbq7gxmQi_4y39DIF_TGoXz94vHq2wmKfAHj7cZvSXRMYoV5nw6hx5P0jW7U4HJroD8OjbmW16jGHIrWIrQewQyb9FG_XqOOySGBhFdsOCpsSHZuV5GaLjhfx2OgtrjFMhcvSvdNEH/s320/IMAG0312.jpg" width="320" /></a></div><br />
Then mix in the strawberry puree, lime juice, and rum.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QrxoijNIKoYOaxmb6xctwelwKKrl9LElW2xk8lw34nh63AKgGvJTJFRcUxEO9qa-rt1Dc-U2Yd6NHrVwyX7L4KxrgRohuBC9NKUfTWyVgCCrhAW_MR3LK4p7cKWTlyRPEnWIM0Q21JAa/s1600/IMAG0314.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QrxoijNIKoYOaxmb6xctwelwKKrl9LElW2xk8lw34nh63AKgGvJTJFRcUxEO9qa-rt1Dc-U2Yd6NHrVwyX7L4KxrgRohuBC9NKUfTWyVgCCrhAW_MR3LK4p7cKWTlyRPEnWIM0Q21JAa/s320/IMAG0314.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This looks so pretty!</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rLmu0C5rN8Pj7baJBOJ3BNTSqed0RGOYkGafCa8vO3aXsZmUJ5Q1zmTOxrtHeUqYtX9W62c07tgr8n4WisMP-oa4jb1oaPc2Uj49x_ybgW0jEER1B-8JiDlDjkRgTEQLDGPgPnhpHqHm/s1600/IMAG0315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rLmu0C5rN8Pj7baJBOJ3BNTSqed0RGOYkGafCa8vO3aXsZmUJ5Q1zmTOxrtHeUqYtX9W62c07tgr8n4WisMP-oa4jb1oaPc2Uj49x_ybgW0jEER1B-8JiDlDjkRgTEQLDGPgPnhpHqHm/s320/IMAG0315.jpg" width="320" /></a></div><br />
Chill until cold, at least 4 hours or overnight.<br />
<br />
Freeze the ice cream custard in your ice cream maker according to the manufacturer’s instructions. Once frozen to the consistency of soft serve ice cream, transfer the ice cream to freezer container and freeze until firm. This may take several hours (I would bet on overnight or at least 6-8 hours).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-d7UCfrFpkV4wvk2C39LgyuT_0y9LBlitXnP3uiP3NP76cYdGs-S4v059-dvSGl4nN8e9LvOncMS6T9UlxDYfnYcX8-k48Ns-o7ab58tP3gvWhhmIK8QtABYBEoJpjEUawhunfsybhiAW/s1600/IMAG0343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-d7UCfrFpkV4wvk2C39LgyuT_0y9LBlitXnP3uiP3NP76cYdGs-S4v059-dvSGl4nN8e9LvOncMS6T9UlxDYfnYcX8-k48Ns-o7ab58tP3gvWhhmIK8QtABYBEoJpjEUawhunfsybhiAW/s400/IMAG0343.jpg" width="400" /></a></div><br />
Makes about 1 quart.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0tag:blogger.com,1999:blog-8127463788947931193.post-22339743240104543372011-06-01T00:18:00.000-04:002011-06-01T00:18:13.046-04:00Roasted Eggplant<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRANnyOaEy2iGRJfJ_PVjGFqg5ysz_K1u6_adtjV8VClmBGalPctV-kduJg17xx2GEr1E85rAfcAObLlOm8VvaRAdPO72xYVcC3ROHlnUPxSbKb-kPAf7u55CppI57j381L70koaRxAeS8/s1600/IMAG0282.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRANnyOaEy2iGRJfJ_PVjGFqg5ysz_K1u6_adtjV8VClmBGalPctV-kduJg17xx2GEr1E85rAfcAObLlOm8VvaRAdPO72xYVcC3ROHlnUPxSbKb-kPAf7u55CppI57j381L70koaRxAeS8/s320/IMAG0282.jpg" width="320" /></a></div>The texture and taste of this eggplant is as unusual as it is awesome. The slices of eggplant had a texture similar to the apples in an apple pie and they soaked up all of the flavor of the balsamic vinegar.<br />
<br />
This makes a great simple side dish to accompany almost anything although I ended up eating all of it for dinner one night. :)<br />
<br />
Enjoy!<br />
<br />
<u>Roasted Eggplant</u><br />
<div>1 Eggplant <i>halved and sliced a 1/4 inch thick</i></div><div>4 tablespoons Balsamic Vinegar</div><div>4 tablespoons Olive Oil</div><div>2 tablespoons Brown Sugar</div><div>In a large bowl mix together balsamic vinegar, olive oil, and brown sugar.<br />
<br />
Toss in the eggplant and stir around until thoroughly coated.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_a8J8LDRU_cl61b3I4rF84ew9MWnIQ9GHQN9iRFFpqNp346QWlJ_j7feYc9j5GOuj4syXgZ3Y3YHLTMLiNJUxXegA02gTbrx76jmoWB3zN-Fn0gnizq-OdQ9FmHEUx0ZJO-ACgxP379J/s1600/IMAG0277.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_a8J8LDRU_cl61b3I4rF84ew9MWnIQ9GHQN9iRFFpqNp346QWlJ_j7feYc9j5GOuj4syXgZ3Y3YHLTMLiNJUxXegA02gTbrx76jmoWB3zN-Fn0gnizq-OdQ9FmHEUx0ZJO-ACgxP379J/s320/IMAG0277.jpg" width="320" /></a></div><br />
Put into a 9 inch pie plate and bake at 375 for about 20-30 minutes (until eggplant is softened and the top has started to brown), stirring once of twice. Serves 4 as a side dish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8erlH5RqiLNzTbiRxDXFswP8sDfAhFiE2ej5DetpyjhT8tcjxfcHc11bUFNO5QeQwmsxy5EHzRzGQA9utvXHQYC11K5D5wnQgWNLJFAKgpGAfa0suIO6pwE-NOm5XhIuSABmgLdIhJMrg/s1600/IMAG0283.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8erlH5RqiLNzTbiRxDXFswP8sDfAhFiE2ej5DetpyjhT8tcjxfcHc11bUFNO5QeQwmsxy5EHzRzGQA9utvXHQYC11K5D5wnQgWNLJFAKgpGAfa0suIO6pwE-NOm5XhIuSABmgLdIhJMrg/s320/IMAG0283.jpg" width="320" /></a></div><br />
<br />
</div>Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com1tag:blogger.com,1999:blog-8127463788947931193.post-48834571387387611152011-05-25T10:45:00.001-04:002011-05-25T10:46:12.588-04:00Classic Banana Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8IMILmumKwicl_LyvJOMSvQR3EXyW5DkmXFOCSUVWPgBWp3ikHj1JhdP1vND1jMzqtkvhNmkekmz1-BKtN-con1CQq_b8_0JgmCI6hLHRg0Eb9JXluSdhhANd_e64lyfgAezCNij8a502/s1600/IMAG0289.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8IMILmumKwicl_LyvJOMSvQR3EXyW5DkmXFOCSUVWPgBWp3ikHj1JhdP1vND1jMzqtkvhNmkekmz1-BKtN-con1CQq_b8_0JgmCI6hLHRg0Eb9JXluSdhhANd_e64lyfgAezCNij8a502/s320/IMAG0289.jpg" width="320" /></a></div>I think just about everyone has a recipe for banana bread, but even if you do you should give this one a try. It is just perfect: dense, banana-y, sweet but not overpowering, and packed with pecans. Also, it takes all of 15 minutes to mix everything together and presto you have a sweet treat to eat or give away.<br />
<br />
As always this is a great way to use up blackened overripe bananas (which I usually toss in the freezer to preserve if I don't feel like making banana bread). I bake mine in a tube pan because I have never gotten around to buying a loaf pan. I am sure this would turn out just fine in a bread pan but it might take a little longer to bake.<br />
<br />
<u>Classic Banana Bread</u><br />
1 3/4 cups Flour<br />
1 1/2 cups Sugar<br />
1 teaspoon Baking Soda<br />
1/2 teaspoon Salt<br />
2 Eggs<br />
2 blackened (overripe) bananas <i>mashed</i><br />
1/2 cup Vegetable Oil<br />
1/4 cup plus 1 tablespoon Buttermilk (you can easily substitute curdled regular milk by adding in a tablespoon or less of vinegar to plain milk)<br />
1 teaspoon Vanilla<br />
1 cup Pecans <i>chopped</i><br />
<i><span class="Apple-style-span" style="font-style: normal;">In a bowl mix together dry ingredients and set aside. </span></i><br />
<i><span class="Apple-style-span" style="font-style: normal;"><br />
</span></i><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXQAD_SLE8St2EIhBujzhkmQdQGKJoc4EZBB-heUqis1PhOaBNLyKeMHn68bZHuNmO6rNseqIpaPFVCyT9U9ERRdiVvlALfqteEw-sp-Y8LVf65DHFjadpXHz2MtvexTtzqbjWJLTA6ip/s1600/IMAG0272.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXQAD_SLE8St2EIhBujzhkmQdQGKJoc4EZBB-heUqis1PhOaBNLyKeMHn68bZHuNmO6rNseqIpaPFVCyT9U9ERRdiVvlALfqteEw-sp-Y8LVf65DHFjadpXHz2MtvexTtzqbjWJLTA6ip/s320/IMAG0272.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry ingredients</td></tr>
</tbody></table><br />
Combine mashed bananas, eggs, oil, vanilla, and buttermilk.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT7XZBA88yJL9ync009J2NKxc3YKxIN1I5z6x8WAZEtIQhkahUNdq-uovvj3LuYnkWQ3izle-fZVDCTESqGt7MuhwISN3z-eEsjk4iHKUlntrHJr9ZlR_cz6l3ZbdDGDyDeoI46rMX2b-i/s1600/IMAG0274.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT7XZBA88yJL9ync009J2NKxc3YKxIN1I5z6x8WAZEtIQhkahUNdq-uovvj3LuYnkWQ3izle-fZVDCTESqGt7MuhwISN3z-eEsjk4iHKUlntrHJr9ZlR_cz6l3ZbdDGDyDeoI46rMX2b-i/s320/IMAG0274.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wet ingredients</td></tr>
</tbody></table><br />
Add in the dry ingredients and mix until all is combined. Stir in the pecans.<br />
<br />
Pour into a greased tube pan.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhniwcbTJXyRbNNMLYTFPZaSOyIBYAD8GRQZzp6Q_jpMwwgsfR0r9K6hSTkznoJtwLNpQ_Ec-djcmbvhFtd9OBrd79p03CGWXylRoQmLnHEqNXOYwx9fteqsWgAIM8w8Blf0A5T7fX4ti/s1600/IMAG0275.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhniwcbTJXyRbNNMLYTFPZaSOyIBYAD8GRQZzp6Q_jpMwwgsfR0r9K6hSTkznoJtwLNpQ_Ec-djcmbvhFtd9OBrd79p03CGWXylRoQmLnHEqNXOYwx9fteqsWgAIM8w8Blf0A5T7fX4ti/s320/IMAG0275.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the tube pan</td></tr>
</tbody></table><br />
Bake at 325 degrees for about 1 hour and 10 minutes checking on the hour to make sure it doesn't get overdone (bread is done when a knife inserted into the middle comes out mostly clean - with only a few sticky crumbs).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjViuUn3700ryKybetvno6oe5PggpWjBgIXoqpFj3CnXsWT34MYlvfZ5fWgYtWYzb1Iu2HynWvRlfXXah281Xk0HytHNYvFUY83qaMNx5hp6xwIL5jHUwi2MnRakwmoOZMgD25Nn7gJSzlJ/s1600/IMAG0284.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjViuUn3700ryKybetvno6oe5PggpWjBgIXoqpFj3CnXsWT34MYlvfZ5fWgYtWYzb1Iu2HynWvRlfXXah281Xk0HytHNYvFUY83qaMNx5hp6xwIL5jHUwi2MnRakwmoOZMgD25Nn7gJSzlJ/s320/IMAG0284.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Final product</td></tr>
</tbody></table>Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com2tag:blogger.com,1999:blog-8127463788947931193.post-27366119890369279512011-05-21T12:18:00.001-04:002011-05-21T12:55:59.763-04:00Fresh Salsa<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVXQJ3YqDR8FOBtc_rswIWLzwtbC5cDXHEn7ER6putDLP2UjHSwAhd39kxqOz6jrlTfMaRpkb_i1HuzWAuqkqvpu6ayqNGO2n4yjr5GGiXzeijHSTvN2zxrD1lh_7hYBrCq5n0lxIqB2q/s1600/IMAG0235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVXQJ3YqDR8FOBtc_rswIWLzwtbC5cDXHEn7ER6putDLP2UjHSwAhd39kxqOz6jrlTfMaRpkb_i1HuzWAuqkqvpu6ayqNGO2n4yjr5GGiXzeijHSTvN2zxrD1lh_7hYBrCq5n0lxIqB2q/s400/IMAG0235.jpg" width="400" /></a></div>I made salsa for the first time a few weeks ago and the results were ok but not great. This time around I added in another tomato, used more peppers, and took out the cilantro (I still don't like the flavor it imparts) and I am quite pleased with the results. Very simple to make but it does taste a lot better if it sits and marinates for a day.<br />
<br />
Having sampled it again a few more days later - it is really excellent. The hotness and flavor from the peppers really come out.<br />
<br />
Enjoy the heat!<br />
<br />
<u>Fresh Salsa</u><br />
3 Tomatoes <i>finely chopped</i><br />
1 Onion <i>finely chopped</i><br />
4-5 Serrano Peppers <i>finely chopped</i><br />
1 1/2 tablespoons minced Garlic<br />
1 teaspoon Salt<br />
1/2 Lime <i>juiced</i><br />
Mix together all ingredients and chill for a day (if possible) before serving. Makes a huge bowl that would be perfect for a party.<br />
<div class="separator" style="clear: both; text-align: center;"></div><i><br />
</i>Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0tag:blogger.com,1999:blog-8127463788947931193.post-92023080901638353342011-05-16T08:32:00.000-04:002011-05-16T08:32:49.881-04:00Curried Chicken Salad<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHq3NHfv4WJpJHeJk_Ntmu9Lb07ySu48A9NuM6Mwd4QJl34jTH-u9xVO1YU2caX_33J5OJboNvE-JPr-utUpNin4nSCW59Vqz2n6BD3E0j2ptYETZrOfyJVjlnYvY1h9cM2zr44n530XCj/s1600/IMAG0193.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHq3NHfv4WJpJHeJk_Ntmu9Lb07ySu48A9NuM6Mwd4QJl34jTH-u9xVO1YU2caX_33J5OJboNvE-JPr-utUpNin4nSCW59Vqz2n6BD3E0j2ptYETZrOfyJVjlnYvY1h9cM2zr44n530XCj/s400/IMAG0193.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the tasty ingredients!</td></tr>
</tbody></table>This chicken salad is the bomb. I was inspired by a curried chicken salad I had years ago in Chicago at a restaurant/non-profit called First Slice. They have a small restaurant that also serves food to homeless people and others who are experiencing hard times.<br />
<br />
The chicken salad there was delicious, but it took me this long to get around to recreating it. The addition of yogurt helps keep the salad from being to sweet and also harkens back to cooked curries, where yogurt is a frequent ingredient. This is really a simple salad to through together and is great to take on picnics, make sandwiches with, or just to snack on plain. I made it a few weeks ago when my partner's folks were in town - we went to the everglades and picnicked - and they really loved it.<br />
<br />
Enjoy!<br />
<br />
<u>Curried Chicken Salad</u><br />
3 cooked Chicken Breasts <i>chopped</i><br />
4 Carrots <i>grated</i><br />
3 Celery Sticks <i>chopped</i><br />
4-5 teaspoons Curry Powder<br />
1/2 - 3/4 cup dried Cranberries<br />
3/4 cup Greek Yogurt<br />
3/4 cup Miracle Whip<br />
Salt<br />
Pepper<br />
<div class="separator" style="clear: both; text-align: center;"></div>Sprinkle raw chicken breasts with salt and pepper and bake at 350 for about 30 minutes until chicken is done. Once chicken is done, chill the chicken breasts and then chop them up.<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCY3TzsUHBJ3pPtp5tkQg6Kp1bLheA4cjOywsve4PlDBEbtUGCjRXJABWrjdGVcsGYL0V58jHFwTM_0Yt9Jz4lo70B3tsYKTqdvIr9p7_0UVIAUdJcV_WupE4s_83bch5urDZLMJOKjMuR/s1600/IMAG0192.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCY3TzsUHBJ3pPtp5tkQg6Kp1bLheA4cjOywsve4PlDBEbtUGCjRXJABWrjdGVcsGYL0V58jHFwTM_0Yt9Jz4lo70B3tsYKTqdvIr9p7_0UVIAUdJcV_WupE4s_83bch5urDZLMJOKjMuR/s320/IMAG0192.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients assembled</td></tr>
</tbody></table>Mix together the chopped up chicken with the carrots, celery, curry powder, cranberries, yogurt, and miracle whip.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTkW66Vez0nT7-6mmRJ3rLjxPrZOvBQdzPZ5s0Yu9OspFKtAX0FMQeYRa39SjRZOAw3gdKkRmwmtYjOa8vSprmNuv2JRwdj3pcpXWt7leKb_KbUVEZFTt6rYciaGtXGMnDyLopFutUO1nX/s1600/IMAG0185.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTkW66Vez0nT7-6mmRJ3rLjxPrZOvBQdzPZ5s0Yu9OspFKtAX0FMQeYRa39SjRZOAw3gdKkRmwmtYjOa8vSprmNuv2JRwdj3pcpXWt7leKb_KbUVEZFTt6rYciaGtXGMnDyLopFutUO1nX/s320/IMAG0185.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished product on a sandwich</td></tr>
</tbody></table>Store the chicken salad in the fridge and spread on your sandwiches at will. Makes about 8-10 sandwiches.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com2tag:blogger.com,1999:blog-8127463788947931193.post-35136793048701900852011-05-15T18:44:00.002-04:002011-05-15T18:52:18.757-04:00Sweet Potato Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhL2OidychfiV7-ncjZ4I17HnI44HKosqtxWFzzIJPf3VOM2YDRvyOPkPOqR_ntaabCb7gRGDfVTGZHaSjtm_Q4rz3SjoOGeh5fQPLxP1r1svqDfKCm5o99q98WKfD0DiUtcRYsFHfA0s/s1600/IMAG0218.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhL2OidychfiV7-ncjZ4I17HnI44HKosqtxWFzzIJPf3VOM2YDRvyOPkPOqR_ntaabCb7gRGDfVTGZHaSjtm_Q4rz3SjoOGeh5fQPLxP1r1svqDfKCm5o99q98WKfD0DiUtcRYsFHfA0s/s320/IMAG0218.jpg" width="320" /></a></div>Went for a long ride out to Key Biscayne, about 45 miles total, on Saturday with Emerge (a Miami cycling group) and we had a picnic so I made this salad to take. Everyone loved the taste of sweet and tangy, and the sweet potatoes were the perfect vehicle for the flavors. I made it the night before because I wanted it to chill and marinate, but you could probably make it just a few hours ahead of time too.<br />
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The original recipe called for boiling the sweet potatoes, but I baked them instead because I have tried that before. Word to the wise: boiled sweet potatoes are gross. The texture is off and the flavor is weird; overly starchy and still kind of "raw" tasting.<br />
<br />
I actually forgot to put in the pecans before I was out the door but am sure they would be a nice addition to the salad.<br />
<br />
<u>Sweet Potato Salad (adapted from a Taste of Home recipe)</u><br />
2 lb. Sweet Potatoes (about 3-4) <i>cubed</i><br />
1/3 cup dried Cranberries<br />
2-3 tablespoons Orange Juice (use a fresh orange)<br />
1-2 teaspoons Orange Peel<br />
3 Celery Stalks <i>diced</i><br />
1/2 teaspoon ground Ginger<br />
1/2 teaspoon ground Nutmeg<br />
1/2 teaspoon ground Cinnamon<br />
1 tablespoon Brown Sugar<br />
1/2-3/4 cup Mayonnaise<br />
1/2 cup Pecans <i>chopped</i><br />
<b>Note: Spices are approximate - I just sprinkled them on the sweet potatoes</b><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Toss cubed sweet potatoes with ginger, nutmeg, and cinnamon and bake on a large ungreased pan at 410 degrees (turning over potatoes about 2-3 times so they don't stick) for about 20 minutes or just until the potatoes become slightly soft (not super soft though or they won't hold up in the salad).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKhAmYGFD51aPWy18SfQFmwjsyySQJ7SLlJePdZgRJSObw7obdJGwta1vs1sDWVOXGhjZeVBRY_zj52E4UeYi3HCAu3Z9oAi7GkBS07ysbIHpky5r4Mhh0JXScaydLWzEa4z_5vJnZ_uOX/s1600/IMAG0216.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKhAmYGFD51aPWy18SfQFmwjsyySQJ7SLlJePdZgRJSObw7obdJGwta1vs1sDWVOXGhjZeVBRY_zj52E4UeYi3HCAu3Z9oAi7GkBS07ysbIHpky5r4Mhh0JXScaydLWzEa4z_5vJnZ_uOX/s400/IMAG0216.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Celery and orange peel</td></tr>
</tbody></table>While potatoes are cooking mix together orange peel, orange juice, brown sugar, dried cranberries, and celery.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqGAIkeZ74APOx8BuD5NSNWefGkUg65-JpvQ2oOVVfIeaBaClracmy2ls2NOQCI9KkPbKiXHlN3Q_eABvhIGyteBBJYLL__Ynu0sjMU8-9v6wg8htVqMydtKjqm174X9h8am2SN5bkLgZ/s1600/IMAG0217.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqGAIkeZ74APOx8BuD5NSNWefGkUg65-JpvQ2oOVVfIeaBaClracmy2ls2NOQCI9KkPbKiXHlN3Q_eABvhIGyteBBJYLL__Ynu0sjMU8-9v6wg8htVqMydtKjqm174X9h8am2SN5bkLgZ/s400/IMAG0217.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange after peel has been grated off</td></tr>
</tbody></table>Once potatoes are done toss in with all the other pre-mixed ingredients and add in the mayonnaise. Chill for at least a few hours. Add in the pecans right before serving. Makes about 6 servings as a side dish.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0tag:blogger.com,1999:blog-8127463788947931193.post-38640784153798791902011-04-10T11:47:00.001-04:002011-04-10T11:48:29.399-04:00Fresh Basil Stuffed Chicken Breasts (in a Mushroom Sauce)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sXjs6RHv0077XlLd_UTcl2-9WGtq95tWyzBoDxol9w-NSns7dj9lD4YQO5o_qY3em7RZ_3RANbIEKAmIblz1HibhPTWLeutYCFBgYLc7u7dXpJ9bNARkjY-PpLxV1uFYMy5GidvtgavV/s1600/IMAG0133.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sXjs6RHv0077XlLd_UTcl2-9WGtq95tWyzBoDxol9w-NSns7dj9lD4YQO5o_qY3em7RZ_3RANbIEKAmIblz1HibhPTWLeutYCFBgYLc7u7dXpJ9bNARkjY-PpLxV1uFYMy5GidvtgavV/s400/IMAG0133.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tastiness</td></tr>
</tbody></table>Finally got around to purchasing a fresh basil plant yesterday and after I was done potting it I decided that I must make something with my newly acquired herb.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGhEIFFJ82afpTV53oh4_bPX8sO9W_zZQ-rXMNcrNJ-wIURdMxKY1u0eeEnurh6FFrMnYf5Z8L3xBjv4qV2pFGhLeL2ESFqty2oOxvxJmA2HVBxP4GtXv5jhftfb8-CYVsukKs8ah-Egz/s1600/IMAG0124.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGhEIFFJ82afpTV53oh4_bPX8sO9W_zZQ-rXMNcrNJ-wIURdMxKY1u0eeEnurh6FFrMnYf5Z8L3xBjv4qV2pFGhLeL2ESFqty2oOxvxJmA2HVBxP4GtXv5jhftfb8-CYVsukKs8ah-Egz/s400/IMAG0124.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the chopped up basil</td></tr>
</tbody></table>As luck would have it chicken breasts were on sale at Publix's (something that almost never happens) so I thought I would make stuffed chicken breasts; a dish that looks fancy but is actually quite easy to put together. These chicken breasts were phenomenal - fresh basil absolutely rocks! I put a lot in because I like the flavor of basil but if you want you could put less in for a more subtle effect.<br />
<br />
A note on cooking chicken: When making chicken breasts I never cook them as long as the government recommends (till they are 170) because if you do your chicken will be tough, dry, and nasty. Once the chicken looks done (i.e. no pinkness when cut into) and the juices coming from it are clear it is done and I have never gotten sick from eating it that way.<br />
<br />
Enjoy!<br />
<br />
<u>Fresh Basil, Cream Cheese, and Garlic Stuffed Chicken Breasts</u><br />
3 Chicken Breasts<br />
3 oz. Cream Cheese<br />
Small hand full of Fresh Basil (about 3 tablespoons chopped)<br />
2 teaspoons minced Garlic<br />
1/4 cup fresh Spinach <i>chopped</i><br />
Salt and freshly ground Pepper to taste<br />
Butter<br />
In a small bowl mix together the cream cheese, basil, garlic, and spinach with a dash of salt and set aside.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAF4Ra9eQRwWMCvmYHHnx8hiipemSJKc7weU3lrPd9IZz7ZWmmzpme-wmuVZHA4Sq2pCdWErqHRUpdNpOE6pLc6Vnyhfr6-mD0AwRSkxxEdPp0GNfzaAlinDm3y3Cz2oF-heBhTWfh4LrE/s1600/IMAG0125.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAF4Ra9eQRwWMCvmYHHnx8hiipemSJKc7weU3lrPd9IZz7ZWmmzpme-wmuVZHA4Sq2pCdWErqHRUpdNpOE6pLc6Vnyhfr6-mD0AwRSkxxEdPp0GNfzaAlinDm3y3Cz2oF-heBhTWfh4LrE/s400/IMAG0125.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cream cheese filling</td></tr>
</tbody></table>Cut a deep slit in the chicken breasts (big enough to stuff the cream cheese mixture into) but don't cut all the way down from one side to the other or all of the filling will ooze out.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Q-k_3Uj8eHbXOW-gWJYwFKbrptrDh9k1yq5c3prM8PnGDmRM2FNxaWUWB9cNNARDwtwsg5aiQflA5e0z-x0OpvNH0tHaIf43GLw341yuJLYlkTrOwsDcUIZRWrHxZ_V_wNB2V-cxMkbj/s1600/IMAG0120.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Q-k_3Uj8eHbXOW-gWJYwFKbrptrDh9k1yq5c3prM8PnGDmRM2FNxaWUWB9cNNARDwtwsg5aiQflA5e0z-x0OpvNH0tHaIf43GLw341yuJLYlkTrOwsDcUIZRWrHxZ_V_wNB2V-cxMkbj/s400/IMAG0120.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Exhibit A: slit in chicken breast</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjY48e4sSfs1Nt9Qo9jUmB5ythqr9AvgYkh-igmivJ5Q-NnXAPN0Ep2sJMcp80Wt35GROf6t0Iv8CRNtrZHPk8wIZE8Prbl36I5ZZIHtfL2iwdpAm8R3WkapW3-TkT_g_72mvQpH6ldmH/s1600/IMAG0122.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjY48e4sSfs1Nt9Qo9jUmB5ythqr9AvgYkh-igmivJ5Q-NnXAPN0Ep2sJMcp80Wt35GROf6t0Iv8CRNtrZHPk8wIZE8Prbl36I5ZZIHtfL2iwdpAm8R3WkapW3-TkT_g_72mvQpH6ldmH/s400/IMAG0122.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Exhibit B: slit chicken breast</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9pGn2fX3enTQGMWshd-TkjnxgyBg8MTgFU2eRxx6pzYkQBrsjNdB-yYTB0XaKPoVu7NcQErJg_qJDFr1R9u_P_RmZfq7LQgRCAwq6sgSzDk9f1FpDqMpa9HG8ihca8yK4KfI1sq2Dd8x/s1600/IMAG0121.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9pGn2fX3enTQGMWshd-TkjnxgyBg8MTgFU2eRxx6pzYkQBrsjNdB-yYTB0XaKPoVu7NcQErJg_qJDFr1R9u_P_RmZfq7LQgRCAwq6sgSzDk9f1FpDqMpa9HG8ihca8yK4KfI1sq2Dd8x/s400/IMAG0121.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken breast laying flat after being slit</td></tr>
</tbody></table>Then fill the chicken breasts with the cream cheese mixture and place in a large buttered skillet over medium heat and brown on both sides. After both sides are browned turn heat down to medium-low and cook covered for about 20 minutes, flipping once.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5JzTWKXQSXkR024EeEsTGibN7i6tT9S-eyFBLDLTUUprPw2eddTQRGnW4gY0T8FDBrtx4ArD6t6ksMzKs4w1ziYRVASOOJCxN-TyPDTu4NlfB3TLmqCTSvzVzta-jPssKzLXOl5kl0gC/s1600/IMAG0128.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5JzTWKXQSXkR024EeEsTGibN7i6tT9S-eyFBLDLTUUprPw2eddTQRGnW4gY0T8FDBrtx4ArD6t6ksMzKs4w1ziYRVASOOJCxN-TyPDTu4NlfB3TLmqCTSvzVzta-jPssKzLXOl5kl0gC/s400/IMAG0128.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken cooking</td></tr>
</tbody></table>Take lid off of skillet and continue cooking for about another 10-20 minutes (until chicken juices run clear or a meat thermometer registers around 155).<br />
<br />
Note: If the chicken starts to dry out while cooking uncovers just replace the lid so that everything steams up again. Also, it is normal and in my experience unavoidable for some of the filling to leak out of the chicken; it's not really a problem and just ends up making a natural "sauce" for the chicken. Let the chicken rest (covered) for about 10 minutes before serving.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_58IsVLE89GQ1NHfQfP0FPuvXWF9YEx0zOh5lk0_n3hWti004SbFecpHzUw_9JgI9MIw5tDePz_2SLEso-D4bNMDRmOzcl24ukJjZyL1ZNBvWJDIbjtjsyIy30PeBmzY9FjdhzdW_x_L/s1600/IMAG0131.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_58IsVLE89GQ1NHfQfP0FPuvXWF9YEx0zOh5lk0_n3hWti004SbFecpHzUw_9JgI9MIw5tDePz_2SLEso-D4bNMDRmOzcl24ukJjZyL1ZNBvWJDIbjtjsyIy30PeBmzY9FjdhzdW_x_L/s400/IMAG0131.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Done Chicken</td></tr>
</tbody></table>While chicken is in its final stages of cooking you can prepare the sauce that goes over it:<br />
<br />
<u>Mushroom Onion Sauce</u><br />
1 6 oz. container Sliced Portabella Mushrooms <i>coarsely sliced</i><br />
1/2 of an Onion <i>diced</i><br />
1 tablespoon Flour<br />
Approximately 1 1/2 cups Chicken broth<br />
Salt and freshly ground Pepper to taste<br />
Olive Oil<br />
In a large oiled skillet over medium heat saute mushrooms and onions for about 7 minutes or until onions are translucent and mushrooms are starting to brown.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5D_mrgvS_lAaCyQnoZ0V5iT3CedEs-9VEebbOK1oF3emHZo8BA4QE4nmKwuanAKvTXELkCHA-_v7z8gCVCu7cHfKbjcDJZwbrPzkpCU3A4VGQv4jvye_WuZpOHkoVezcy-yIV4VcZ5dT/s1600/IMAG0127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5D_mrgvS_lAaCyQnoZ0V5iT3CedEs-9VEebbOK1oF3emHZo8BA4QE4nmKwuanAKvTXELkCHA-_v7z8gCVCu7cHfKbjcDJZwbrPzkpCU3A4VGQv4jvye_WuZpOHkoVezcy-yIV4VcZ5dT/s400/IMAG0127.jpg" width="400" /></a></div><br />
Then turn heat down to medium-low and sprinkle flour, salt, and pepper over the pan and mix in with the mushrooms and onions. Slowly pour in the chicken broth until you had enough for a sauce (this is up to you - depends on how much sauce you want) and cook until thickened; about 3-4 minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymM7MSUsBNO1fpTnZYryY5obenvy6ah89TM3_gTqmjEMmuAjTPTpiEj2-SQJSjFsGFlaEq10T0xk3irIlsNs6unf-25SSv_ZnghnWK3w9Oti3yJ0Ol8mLM4SQdyVyzwONRlitcySpJkBF/s1600/IMAG0129.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymM7MSUsBNO1fpTnZYryY5obenvy6ah89TM3_gTqmjEMmuAjTPTpiEj2-SQJSjFsGFlaEq10T0xk3irIlsNs6unf-25SSv_ZnghnWK3w9Oti3yJ0Ol8mLM4SQdyVyzwONRlitcySpJkBF/s400/IMAG0129.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After broth is added</td></tr>
</tbody></table>Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com5tag:blogger.com,1999:blog-8127463788947931193.post-46542432351878591602011-04-05T22:51:00.000-04:002011-04-05T22:51:24.348-04:00Egg in Toast<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCQYq9-Q6Yah4GUc844ZselEjEc0DRLD3P3zQEJ7IDpPZXKGCmvJ1cAeHIW9i4JbOT3cyFax_UApn5qs2IrTDgf2akjx8MoQyRDAazzbmSThlfI3NFscpr0CGY87fbeJPAe0GMqnPEG-5/s1600/IMAG0046.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCQYq9-Q6Yah4GUc844ZselEjEc0DRLD3P3zQEJ7IDpPZXKGCmvJ1cAeHIW9i4JbOT3cyFax_UApn5qs2IrTDgf2akjx8MoQyRDAazzbmSThlfI3NFscpr0CGY87fbeJPAe0GMqnPEG-5/s400/IMAG0046.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nom nom!</td></tr>
</tbody></table>It really doesn't get much simpler than this breakfast. The name aptly describes it. You literally cut a hole in the bread (I use a shot glass) and crack an egg into it so that there is an egg in the toast. If you have ever seen V for Vendetta, one of my favorite movies, you will remember the scene when V is making Evey breakfast and he makes her egg in toast.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMof9EEY-0U7nUiKHYeMDfQ_KDTgWh7QoaJ1HcbmSe-r2KGYoUyQCT1hmGe5e_gTWuw1xqYbL4Y9uG8NVCWr4-rsIKSlKXyWge3eg5LoDDrduvwlKNPCis6qXx5pb3FiITmb5iXaJHcqVi/s1600/IMAG0048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMof9EEY-0U7nUiKHYeMDfQ_KDTgWh7QoaJ1HcbmSe-r2KGYoUyQCT1hmGe5e_gTWuw1xqYbL4Y9uG8NVCWr4-rsIKSlKXyWge3eg5LoDDrduvwlKNPCis6qXx5pb3FiITmb5iXaJHcqVi/s400/IMAG0048.jpg" width="400" /></a></div><br />
That is where I got the idea to make this meal. As I understand it it is a standard English breakfast dish and after making it the first time I can see why. There is something about having the toast cook in the frying pan in the butter with the egg that makes it taste so much better than normal toast. I added the shredded cheese and salsa to contribute that extra zip I love so much.<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
Anyway, aside from a bowl of cereal it doesn't get much simpler or tastier than this for a breakfast dish!<br />
<br />
Enjoy!<br />
<br />
<u>Egg in Toast</u><br />
<br />
2 Eggs<br />
2 pieces of Bread<br />
Salsa<br />
Cheddar Cheese <i>shredded</i><br />
Salt<br />
Fresh ground Pepper<br />
Butter<br />
Cut the center out of the bread with a large shot glass. Then place bread in a buttered and hot frying pan over medium heat. Crack an egg into the center of both pieces of bread and sprinkle with salt and pepper then cook on one side for a few minutes then flip over and cook on the other side until egg has set. While egg is setting sprinkle cheese on the top of the bread so that it melts. Once egg is done take the egg in toast out of the pan and top with salsa if you wish.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com3tag:blogger.com,1999:blog-8127463788947931193.post-29289941430012466482011-04-04T10:49:00.000-04:002011-04-04T10:49:30.712-04:00Simple Frittata<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyDPaFxGCZdTZjh3SLn-rslfYg9w7F8oP4-TqiLEr-9qZ0RQ5ZPOOZs3N4xKaKctdYvUyoBRk43cKvw3DEVoErfWvUnEU-RP3gMWUwW0l0bDorcXqVSfMhJxOaFmbZZST49Yuvif-sFtD/s1600/IMAG0108.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyDPaFxGCZdTZjh3SLn-rslfYg9w7F8oP4-TqiLEr-9qZ0RQ5ZPOOZs3N4xKaKctdYvUyoBRk43cKvw3DEVoErfWvUnEU-RP3gMWUwW0l0bDorcXqVSfMhJxOaFmbZZST49Yuvif-sFtD/s320/IMAG0108.jpg" width="320" /></a></div>This frittata, really a glorified omelette, is based off of a recipe I found on <a href="http://thesensitiveepicure.blogspot.com/2009/07/frittata-del-giorno.html">The Sensitive Epicure</a> and it is super tasty! It makes a nice and quick breakfast or light dinner. Also, it is a handy way to dispose of veggies that need to be used up. I put spinach in this one because I had half a bag sitting in my fridge and wanted to make sure it was used up before it went bad, but any number of veggies would go well in this frittata.<br />
<br />
You can easily make this into a meatless dish by leaving out the sausage and adding in some other vegetable or some tofu.<br />
<br />
<u>Simple Frittata</u><br />
<br />
9 Eggs <i>beaten</i><br />
1 1/2 cup Jalapeno or Habanero Cheese <i>shredded</i><br />
1/4 cup Milk<br />
3 cups fresh Spinach <i>coarsely chopped</i><br />
5 Jalapenos <i>chopped</i><br />
1 Onion <i>minced</i><br />
1 tablespoon minced Garlic<br />
2 Tomatoes <i>sliced</i><br />
3 Colombian Sausage links<br />
Salt<br />
Pepper<br />
Oil<br />
<div class="separator" style="clear: both; text-align: center;"></div>In a large cast iron frying pan saute the onions, garlic, and jalapenos in a bit of oil on medium heat for about 5 minutes. Add in the sausage, chopping it up as it cooks.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9murgZJrLqi0RgLKMlG5YsAooBgVASVs-oM_brAL5sJJJgrNwQRLZ7w-pbh3g2XOqOTVncHM_G-GRnsDD1WmfVGaX6wnhkzKKFs7UpATcBHgaiGKZSJeoMNJ8Q0lVOZhGgyUlwcm6lOWB/s1600/IMAG0102.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9murgZJrLqi0RgLKMlG5YsAooBgVASVs-oM_brAL5sJJJgrNwQRLZ7w-pbh3g2XOqOTVncHM_G-GRnsDD1WmfVGaX6wnhkzKKFs7UpATcBHgaiGKZSJeoMNJ8Q0lVOZhGgyUlwcm6lOWB/s320/IMAG0102.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chopping up the sausage</td></tr>
</tbody></table>Once sausage is cooked through add in the spinach and saute for about a minute then add in the eggs, milk, cheese, salt, and pepper and mix together thoroughly.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRq7hxeKyVexE6V3Drb4HF2v13sStExdfCn21giXqPs8vm8-VJwahutHXHfceZ_5haw9rYaveIaP5Xd18YwNbntucw4Ck5jmQijveZ9YIvslE18IhyphenhyphendWZQKQZzaXVBE1UbNEJT4TziCjL/s1600/IMAG0105.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRq7hxeKyVexE6V3Drb4HF2v13sStExdfCn21giXqPs8vm8-VJwahutHXHfceZ_5haw9rYaveIaP5Xd18YwNbntucw4Ck5jmQijveZ9YIvslE18IhyphenhyphendWZQKQZzaXVBE1UbNEJT4TziCjL/s320/IMAG0105.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">everything all mixed in</td></tr>
</tbody></table>Cook on medium low for about 7-9 minutes then top with tomato slices and put in the oven to broil for about 5 minutes, until the top gets puffy and lightly browned (also eggs should be completely cooked). Let set for a few minutes then serve.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com2tag:blogger.com,1999:blog-8127463788947931193.post-47408329506614167992011-04-04T10:07:00.000-04:002011-04-04T10:07:08.869-04:00Moroccan Chicken Pie (B'stilla)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRZf33MUIazF8OL0nED93F0xyoCpK-driH-hPtZrtx8OdzRlyP0BH6nIYhYn-N5JJhIJ7C-G620mkXfNxgCkE1LPmkvnZCyTWLqMftE2DoqU9zlGMdoJS9aocFnJkFbiLuQx7dVy0FoUv/s1600/IMAG0090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRZf33MUIazF8OL0nED93F0xyoCpK-driH-hPtZrtx8OdzRlyP0BH6nIYhYn-N5JJhIJ7C-G620mkXfNxgCkE1LPmkvnZCyTWLqMftE2DoqU9zlGMdoJS9aocFnJkFbiLuQx7dVy0FoUv/s400/IMAG0090.jpg" width="400" /></a></div>This is the best food you will ever eat. I have never made or tasted anything better than this chicken pie. I first had a version of B'stilla at a Moroccan restaurant in Chicago and was obsessed with finding a recipe for it, and one day while stumbling recipe blogs I happened upon Turntable Kitchen's adaptation of a Bon Appetit recipe for B'stilla (also known as Moroccan Chicken Pie). I made it and the result was heavenly. The filling is chicken that has been stewed in a variety of spices, including cinnamon, with golden raisins and onions - the result is a wonderfully rich and complete flavor that is to die for.<br />
<br />
Then this tasty filling is sandwiched between several layers of phyllo that have been buttered and sprinkled with a cinnamon/almond/sugar mixture. The blend of savory and sweet is like nothing I have ever tasted. I could, without any trouble, eat an entire pie plate of this in one sitting. And in fact when I made it for my boyfriend and a colleague he had invited over we polished off the whole pan in one sitting.<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
This recipe is, without a doubt, time consuming; mostly due to the phyllo sheets, which are notoriously difficult to handle. They dry out easily and also tear easily because they are so thin and delicate. Make sure to handle with care and cover the stack of phyllo sheets with a slightly dampened paper towel when you are working with it. One way to cut down on the time factor is to make the filling in advance the day before or you could even freeze the filling for a few weeks.<br />
<br />
However, it is well worth the effort to make this recipe and the special someone(s) you make it for will be in your debt for a long time. :)<br />
<br />
Enjoy!<br />
<u><br />
</u><br />
<u>Moroccan Chicken Pie</u> (From <a href="http://www.turntablekitchen.com/2010/02/morrocan-style-chicken-pie-bstilla/">Turntable Kitchen</a>)<br />
<br />
<b>Filling</b><br />
1 onion <i>diced</i><br />
1 teaspoon Cinnamon<br />
1 teaspoon Ginger<br />
1/2 teaspoon Turmeric<br />
1 Cinnamon Stick<br />
1 tablespoon Flour<br />
2 cups Chicken Broth<br />
3-4 Chicken Breasts <i>chopped into large pieces</i><br />
1/3 cup Golden Raisins<br />
1 tablespoon Parsley<br />
Olive Oil<br />
<br />
<b>Phyllo Layers</b><br />
1/2 cup Almonds <i>finely crushed</i><br />
3 tablespoons Powdered Sugar<br />
1/2 teaspoon Salt<br />
1/2 teaspoon Cinnamon<br />
10 sheets defrosted Phyllo (get the thin greek stuff not puff pastry)<br />
1/2 cup Butter <i>melted</i><br />
Saute onions in oil in a large skillet over medium heat until transparent then add in the spices and stir. Sprinkle in the flour and stir in well, then add in the chicken broth. Gently place the chicken pieces into the broth as well as the raisins and reduce heat to medium low - cook for about 20-30 minutes or until chicken is done and shreds easily (broth should also be cooked down).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3KBGKo3EJs7gHolhzI7jJs9wxpwiehkVSvYa8NFOifsJaqzKuqcbxc04S5K87TANsiMVVQaKO3qDuodHWToSYnmkqWEv1iEXiWNZcHxvLglAYk7uv6mmGjMnj_W3nBk532HKEPd-nxGo/s1600/IMAG0082.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3KBGKo3EJs7gHolhzI7jJs9wxpwiehkVSvYa8NFOifsJaqzKuqcbxc04S5K87TANsiMVVQaKO3qDuodHWToSYnmkqWEv1iEXiWNZcHxvLglAYk7uv6mmGjMnj_W3nBk532HKEPd-nxGo/s320/IMAG0082.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">partway through cooking</td></tr>
</tbody></table>Once chicken has cooked down add in the parsley and remove skillet from heat. Once the filling has cooled down shred the chicken with your fingers and mix it all together. Set aside.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcd3vTjbJJTFNnl06VTn-HHSfueKIx5kYt7hLFZFqoLMJmeO-iLOpROQyfbmaozHX3RJWLupzWITvPB3pefDuL4GfHoHTaF-hlvqJK5o9x1mjJISD4qU4GThFCnM88Hdkz33UJYj3Cspi/s1600/IMAG0086.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcd3vTjbJJTFNnl06VTn-HHSfueKIx5kYt7hLFZFqoLMJmeO-iLOpROQyfbmaozHX3RJWLupzWITvPB3pefDuL4GfHoHTaF-hlvqJK5o9x1mjJISD4qU4GThFCnM88Hdkz33UJYj3Cspi/s320/IMAG0086.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">filling after chicken has been shredded</td></tr>
</tbody></table>In a small dish mix together the almonds, powdered sugar, salt, and cinnamon.<br />
<br />
Unroll the phyllo sheets and grab about 10 of them (take more than 10 because they tear easily so you will have to throw out a few) and lay them out on the counter in a stack. Take a 9 inch pie plate and put over the phyllo and cut around the phyllo with a knife or scissors to make the sheets the correct size (they can be a little larger than the pie plate).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEcWmYcWq9B16HCTMnZ-m2eaVq6ac1jeIqZGK5-4CVwQuIZn6FyGTuSGqFf-PeICjFE3j3mixE3lm3UW2iYE2uK4zPsEAPXmyvfpF2-QRgE7ZBs0shAA2EiN_X9Amb6XmyXAX7pJ9GHbd/s1600/IMAG0084.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEcWmYcWq9B16HCTMnZ-m2eaVq6ac1jeIqZGK5-4CVwQuIZn6FyGTuSGqFf-PeICjFE3j3mixE3lm3UW2iYE2uK4zPsEAPXmyvfpF2-QRgE7ZBs0shAA2EiN_X9Amb6XmyXAX7pJ9GHbd/s320/IMAG0084.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Phyllo after it has been cut to size</td></tr>
</tbody></table>Once that is done cover the cut sheets of phyllo with a damp cloth so that they don't dry out too much and become hard to handle.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Place one phyllo sheet into the pie plate and brush gently with melted butter then sprinkle on a little of the almond mixture. Repeat this 4 times to get the five layers of phyllo.<br />
<br />
Pour the filling over the layers. Put a sheet of phyllo on top of the filling; brush with butter and sprinkle with the almond mixture. do this three more times and then put the final sheet of phyllo down without any butter or almond mixture.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMUZGw442S8ks83HS9IdDIp6ODhyphenhyphenVaovy-cIcfa3sfK0fYZHrERvKcUdWipiEtErzf-Ju8dxw3DfVKw4FtI-2GptrkLjvzYQImNH2jvTyrssf1omc11CQFZSlPcquHQpX27xmdbAFr1ew/s1600/IMAG0087.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMUZGw442S8ks83HS9IdDIp6ODhyphenhyphenVaovy-cIcfa3sfK0fYZHrERvKcUdWipiEtErzf-Ju8dxw3DfVKw4FtI-2GptrkLjvzYQImNH2jvTyrssf1omc11CQFZSlPcquHQpX27xmdbAFr1ew/s320/IMAG0087.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">phyllo with butter brushed on top</td></tr>
</tbody></table>Cut an X into the center and bake at 375 for 40 minutes (make sure the top phyllo sheet is browned and crispy) then remove from oven. Cool for about 10 minutes then serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrSypGmCUOcZftlYbuJcxuS1aauWHWN7QAvD_05OuAnQSHhEr10_FXlhT5w43xGGnfuapLfG0hmzLjxeZzjN-0XHmAoRzAIJF5wCGq4pcNIqO0UktscLndmyl527elRDtdqKkB5EOwX7kD/s1600/IMAG0089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrSypGmCUOcZftlYbuJcxuS1aauWHWN7QAvD_05OuAnQSHhEr10_FXlhT5w43xGGnfuapLfG0hmzLjxeZzjN-0XHmAoRzAIJF5wCGq4pcNIqO0UktscLndmyl527elRDtdqKkB5EOwX7kD/s320/IMAG0089.jpg" width="320" /></a></div>Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com2tag:blogger.com,1999:blog-8127463788947931193.post-88349243241833940602011-03-23T20:27:00.002-04:002011-04-06T08:22:59.478-04:00Tomato Pinto Bean Gratin<div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChV8Tes40TzKhN-NxDJL85ylVjA6j_Uqp1RTg3ZfFlnuXEmguBUr2CFC3oxAUMFeVCoC_GZE7s0zaeyumZCIbh_uaepYy-YY2rFiU6bFlW_tCUDspMWPlf7TvkT-ku-5wf1YekulophMg/s1600/IMAG0075.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChV8Tes40TzKhN-NxDJL85ylVjA6j_Uqp1RTg3ZfFlnuXEmguBUr2CFC3oxAUMFeVCoC_GZE7s0zaeyumZCIbh_uaepYy-YY2rFiU6bFlW_tCUDspMWPlf7TvkT-ku-5wf1YekulophMg/s320/IMAG0075.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before it went in the oven</td></tr>
</tbody></table>There was a large can of tomato puree sitting in my fridge for a couple of weeks after I opened it to use in a recipe and then decided against using it and I wanted to use it up before I was forced to toss it. As luck would have it I happened to be reading <a href="http://feministe.us/blog">Feministe</a>, a feminist blog, and the main author, Jill, posted an article about healthy eating with a link to NYT's "<a href="http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html">Recipes for Health</a>." I decided to check it out and see if there were any recipes using tomatoes that I could follow to use up the puree in the fridge and I found this recipe for <a href="http://www.nytimes.com/2009/12/23/health/nutrition/23recipehealth.html?_r=1&ref=tomatoes">Provencal Tomato and Bean Gratin</a>; it sounded good and called for ingredients that I mostly had on hand so I decided to try it. I am glad that I did, because it was very tasty and different from anything I have ever made using pinto beans.<br />
<br />
I made a few alterations to the original recipe including using dried spices instead of fresh, because that was what I had available, and I also upped the spiciness of the dish. One of the best things about this meal is that the ingredients are so cheap and it is also a filling one dish meal that doesn't use meat. It is a little time consuming to put together (30-45 minutes) because there is some stove-top time and then time in the oven but none of the steps are difficult and the beans can be made in advance to speed the process along.<br />
<br />
Below is the recipe, Enjoy!<br />
<br />
<u>Tomato Pinto Bean Gratin</u><br />
1 lb. dried Pinto Beans<br />
2 teaspoons Parsley<br />
2 teaspoons Oregano<br />
1 1/2 teaspoon Thyme<br />
1 Parmesan Cheese Rind<br />
1 28 oz can Tomato Puree (or sauce)<br />
1 15 oz can diced Tomatoes<br />
2 Onions <i>chopped</i><br />
1 1/2 tablespoons minced Garlic<br />
1 teaspoon Cayenne<br />
1 teaspoon Paprika<br />
1 teaspoon Sugar<br />
Salt to taste<br />
Butter or oil for frying<br />
1 1/2 cups shredded Cheddar Cheese<br />
Cover pinto beans with water in a large pot and let soak overnight (this allows the beans to absorb moisture and cuts down on cook time). The next day drain the beans and refill the pot with fresh water until the bean are a little more than covered with water. Bundle parsley, oregano, thyme, and parmesan rind together in piece of cheese cloth and put the cheese cloth in with the beans along with some salt. Begin cooking over medium heat and cook until beans are tender (about 2 hours).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKJYZc1X-uyc5Df2WR19sJWhhk6GcDPJeHZwc0OjB-9-lA0L0fWt2-hnVj20CKbskb_09YJTfR_W1BHV4qpycUX6hKvHko2_u3zeWdJd0U0ZJkA7Q8I6vFkMwmCpFe1lVgRN3Z5av_Y7C/s1600/IMAG0073.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKJYZc1X-uyc5Df2WR19sJWhhk6GcDPJeHZwc0OjB-9-lA0L0fWt2-hnVj20CKbskb_09YJTfR_W1BHV4qpycUX6hKvHko2_u3zeWdJd0U0ZJkA7Q8I6vFkMwmCpFe1lVgRN3Z5av_Y7C/s320/IMAG0073.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretty much all the juice cooked off my pot of beans</td></tr>
</tbody></table>Most of the bean broth should have cooked down but if not discard most of it leaving just a little broth.<br />
<br />
Meanwhile in a large skillet over medium heat saute chopped onions in oil or butter for about 4 minutes then add in the minced garlic and cook for another 2 minutes then pull off of heat and transfer to a large Pot.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlsqlb0lB7KZu0kydEOOfVe7nW7BQ9YTP64Jey274TZsfDVJBJNXMxP1Sr7wHky9A_8VAhsEFggNNKlPZ-n2G9HT9TkoCidmNZrACimFwqyDWcswkYSJWqbEVvbqgQlf-800POAh-yWR7z/s1600/IMAG0074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlsqlb0lB7KZu0kydEOOfVe7nW7BQ9YTP64Jey274TZsfDVJBJNXMxP1Sr7wHky9A_8VAhsEFggNNKlPZ-n2G9HT9TkoCidmNZrACimFwqyDWcswkYSJWqbEVvbqgQlf-800POAh-yWR7z/s320/IMAG0074.jpg" width="320" /></a></div><br />
Add the tomatoes, puree, cayenne, paprika, and sugar to the pot with the onions and garlic and cook over medium-low heat for about 15 minutes then add in the beans and a little of the bean broth and continue to cook for another 15 minutes, stirring frequently.<br />
<br />
Pour bean and tomato mixture into a 13x9 inch greased baking pan and sprinkle with the cheese. Bake at 375 for about 20 minutes or until cheese has started to brown and the gratin is bubbling.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBSJm1JCAGOVClxx4p9xMWi8WIhqz2DDFBcx4mF3FxVAxZgz-8kPqf2b24BvqZOLq4kmbWAkvvVC1ciHIBUJtEGH5OTfiHSf9fY3Y-Gz7NNDhdyiytqWlV6ISwt_jW5u_DVUmQjS6N2bg/s1600/IMAG0077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBSJm1JCAGOVClxx4p9xMWi8WIhqz2DDFBcx4mF3FxVAxZgz-8kPqf2b24BvqZOLq4kmbWAkvvVC1ciHIBUJtEGH5OTfiHSf9fY3Y-Gz7NNDhdyiytqWlV6ISwt_jW5u_DVUmQjS6N2bg/s320/IMAG0077.jpg" width="320" /></a></div><br />
Let cool for a few minutes before serving. Makes about 6-8 servings.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0tag:blogger.com,1999:blog-8127463788947931193.post-72815329343916946872011-03-23T20:04:00.004-04:002011-04-06T08:23:49.298-04:00Sweet Potato Curry with Spinach<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35cedInl0gjWeZ6ZLQicDfYS4lXyP5HAqcIyNsB6QR4fvd5-3MMA5rVvzauGRBDhSq2WMy0loyITKikQy2XsXL7Dek6gQICnp4NSZXBkyT_kBgaE-d0qVaVmyNPTZJlyik79nnjLUrs0g/s1600/IMAG0081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35cedInl0gjWeZ6ZLQicDfYS4lXyP5HAqcIyNsB6QR4fvd5-3MMA5rVvzauGRBDhSq2WMy0loyITKikQy2XsXL7Dek6gQICnp4NSZXBkyT_kBgaE-d0qVaVmyNPTZJlyik79nnjLUrs0g/s400/IMAG0081.jpg" width="400" /></a></div>This is my first go at a sweet potato curry. I am having a dinner party this weekend and decided that a sweet potato curry sounded good, but never having made one or had one I thought a trial run was in order. The time was right tonight and I was very pleased with the results. I do think I will be tweaking this recipe a little but the basics will stay the same.<br />
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This curry was very savory and also sweet (due to the sweet potatoes) and not at all spicy. The cinnamon and cardamoms came through powerfully; providing a unique balance of flavors with the curry mix I used.<br />
<br />
Enjoy! <br />
<br />
<u>Sweet Potato Curry with Spinach</u><br />
3 Sweet Potatoes <i>cubed</i><br />
1 Onion <i>finely chopped</i><br />
1 package Fresh Spinach<br />
2/3 cup Coconut Milk<br />
Broth (approx 1 cup)<br />
2 teaspoons Madras Curry Powder<br />
2 Brown Cardamoms<br />
1 stick Cinnamon<br />
4 Cloves<br />
2 teaspoons Garlic<br />
1 teaspoon grated Ginger<br />
Salt to taste<br />
1-2 tablespoons Butter<br />
In a large skillet over medium heat melt butter and then add in the cardamoms, cinnamon stick, and cloves.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_bzADDDltEae3j7ZVW5RcH1OAHmbD_TQkYxujMMN_P1wt5SLS6zAvoN3eXBV4Hb_KwA6Qg_xyZASHRkEzGcvq3aP7-23_FxS3T30ZECPuWJVvUgaoMk8M6VwSWmQYNolHYmhLYla7fMP9/s1600/IMAG0079.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_bzADDDltEae3j7ZVW5RcH1OAHmbD_TQkYxujMMN_P1wt5SLS6zAvoN3eXBV4Hb_KwA6Qg_xyZASHRkEzGcvq3aP7-23_FxS3T30ZECPuWJVvUgaoMk8M6VwSWmQYNolHYmhLYla7fMP9/s320/IMAG0079.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">this is what they look like while frying</td></tr>
</tbody></table>Fry for about two minutes to release the flavors of the spices (the fat in the butter helps to fully release the spices) and then add in the onions and saute for about four minutes before adding in the garlic and ginger.<br />
<br />
Once the garlic and ginger are in the pan saute for another two minutes then transfer to a larger pot and sprinkle with the curry powder and salt. Put sweet potatoes in the large pot with just enough broth to cover the bottom of the pan and about half the coconut milk as well; cook, covered, over medium low heat for about 15 minutes then check and add in more broth if needed and the rest of the coconut milk. Continue to cook for about 10 more minutes, or until the sweet potatoes are soft and some have started breaking down, making a sort of soupy puree with the broth and coconut milk.<br />
<br />
Add in the fresh spinach once the potatoes are fully cooked and stir for about one minute, then pull off of heat (the spinach just needs to wilt slightly).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDjJoasAsrJZEm0xH39o_dRYIzdvV0lbcxugXZz4OYAJXxzY3Ff2pfDlzZvjP4xTIIs0Pyu5eAi_MUV437HRFM4atCubhk0WedQhvLTT-i1WtNZOJJIFLv55hiEnqtixj1Pt74-4Ezlt2/s1600/IMAG0080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDjJoasAsrJZEm0xH39o_dRYIzdvV0lbcxugXZz4OYAJXxzY3Ff2pfDlzZvjP4xTIIs0Pyu5eAi_MUV437HRFM4atCubhk0WedQhvLTT-i1WtNZOJJIFLv55hiEnqtixj1Pt74-4Ezlt2/s320/IMAG0080.jpg" width="320" /></a></div><br />
Let cool for a few minutes then serve over rice, with naan bread or by itself. <br />
<br />
Serves about 3-4 peopleElsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0tag:blogger.com,1999:blog-8127463788947931193.post-7754896918886104112011-03-22T18:33:00.000-04:002011-03-22T18:33:09.612-04:00Cheesy Creamed Cabbage<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdS4uAkQrFFgBt3lmooxED_uaFkvztH-3PMt6FzFBMOvgAsrZOt2p7m0K051Vx7KxOEsIovdO6aw9CtnWiwYRUmgHYWIh99QmMLPAN8RwvG4IfX6NuNPT3TpKZuAegjJEk7IPEUr5gdpru/s1600/IMAG0062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdS4uAkQrFFgBt3lmooxED_uaFkvztH-3PMt6FzFBMOvgAsrZOt2p7m0K051Vx7KxOEsIovdO6aw9CtnWiwYRUmgHYWIh99QmMLPAN8RwvG4IfX6NuNPT3TpKZuAegjJEk7IPEUr5gdpru/s320/IMAG0062.jpg" width="320" /></a></div>This simple dish makes great use of cabbage, an under-appreciated vegetable by all accounts. It is a great side dish that goes well with many meats but would also be fine for a simple stand-alone supper. I tend to eat stuff like this for lunch when I am in a hurry and want something that is simple to scarf down.<br />
<br />
This recipe is easy to assemble and it also bakes up quickly.<br />
<br />
Enjoy!<br />
<br />
<u>Cheesy Creamed Cabbage</u><br />
1 medium sized Cabbage <i>chopped</i><br />
1 Onion <i>chopped</i><br />
1 can Cream of Celery Soup (or other creamed soup)<br />
3 oz. Cream Cheese<br />
4-6 oz. Shredded Cheddar Cheese (I used reduced fat cheese)<br />
Salt to taste<br />
Pepper to taste<br />
Oil<br />
Put chopped cabbage in a large pot and cover with water; cook on high until it starts to boil then reduce heat so that cabbage boils gently. Cook until cabbage is tender (about 20 minutes total) and drain. Meanwhile, in a frying pan saute onions on medium-high for about 6 minutes or until translucent and browning then add in the creamed soup, cream cheese, and cheddar cheese and mix together till it is all melted. Put cabbage and cheese mixture into a 2 quart baking dish and mix together then back for 20 minutes at 350. Let cool briefly then serve.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0tag:blogger.com,1999:blog-8127463788947931193.post-39571360020917967762011-03-22T18:25:00.000-04:002011-03-22T18:25:24.596-04:00Corn Cakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWo3U6Ls3LIR2ShgR0LNqSg9mRM-YRMTzCtHPwXPRqJXMUEP5KUKJFp_62a-Q760mtUoQgPgEi6XZx8UUO0pDDTg8mwLkbri263TvXgZO9Ao8Kqb7FShoycklAUFRA2w2k1Clu4nW_HoR/s1600/IMAG0040.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWo3U6Ls3LIR2ShgR0LNqSg9mRM-YRMTzCtHPwXPRqJXMUEP5KUKJFp_62a-Q760mtUoQgPgEi6XZx8UUO0pDDTg8mwLkbri263TvXgZO9Ao8Kqb7FShoycklAUFRA2w2k1Clu4nW_HoR/s400/IMAG0040.jpg" width="400" /></a></div>I made these to go with slow cooked pork roast and they turned out great; they are a hybrid of a few different recipes. I used yogurt instead of just buttermilk because I had some greek yogurt left over than needed using up but you could probably use all buttermilk if you wanted or even sour cream. Also, cheese would probably taste really good in these too.<br />
<br />
These cakes are addictive and I kept nibbling on them as they were frying!<br />
<br />
<u>Corn Cakes</u><br />
1/2 cup Yogurt<br />
1/2 cup Buttermilk<br />
1/3 cup Oil<br />
2 Eggs<br />
1 cup Cornmeal<br />
1/3 cup Flour<br />
1 teaspoon Baking Powder<br />
1/2 teaspoon Baking Soda<br />
1 teaspoon Salt<br />
2 teaspoons Sugar<br />
2-3 Chili Peppers <i>chopped</i><br />
1/2 Onion <i>chopped</i><br />
1 cup frozen Corn<br />
Butter for frying<br />
In a large sized bowl mix together the cornmeal, flour, baking powder, baking soda, salt, and sugar and then add in the buttermilk, yogurt, oil and eggs. Mix just until everything is moistened then put in the corn, onions, and peppers.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Ym9ifz33gOOTtX_4CwYGPMFQsdYHJEqTFSrHaj2ukelgmv0WKNDDc_NPF-KkhVplxo3urPunP3T2gMIG4O-a-jW229vdFjo5YdmglbNs2sJKbM0BwvuX7drSqYAUfFSTI5YU0AXsnQYQ/s1600/IMAG0033.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Ym9ifz33gOOTtX_4CwYGPMFQsdYHJEqTFSrHaj2ukelgmv0WKNDDc_NPF-KkhVplxo3urPunP3T2gMIG4O-a-jW229vdFjo5YdmglbNs2sJKbM0BwvuX7drSqYAUfFSTI5YU0AXsnQYQ/s320/IMAG0033.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Everything in the bowl</td></tr>
</tbody></table>Heat a large skillet to about medium high heat and put a little butter in the pan (I just take a stick of butter and rub it around on the skillet until there is a light coating of butter).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2S1t3dMZuOgJC4MUNHfxCuUJxjezhbL7IScXARF2L-IFPae9mc1v88XUUMv_A36x3CH3gO31jLPP8K_PWlOOc4V7UTikskG1kXTdhsS_lZv93z9xQtvixKpNXoAFE3RE6cbhDra9HFvHm/s1600/IMAG0037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2S1t3dMZuOgJC4MUNHfxCuUJxjezhbL7IScXARF2L-IFPae9mc1v88XUUMv_A36x3CH3gO31jLPP8K_PWlOOc4V7UTikskG1kXTdhsS_lZv93z9xQtvixKpNXoAFE3RE6cbhDra9HFvHm/s320/IMAG0037.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed up batter</td></tr>
</tbody></table><div style="text-align: right;"></div>Using a large serving spoon scoop out a spoonful of the batter and put it in the pan. (my pan fits two scoops) fry for a little over a minute and then flip over and fry for about 45 seconds.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiJN12zHUF4mgmxOC8_9uZPQj4YjJCS-hmt3zvg0r0dzd2C3zxBdI1_qRnqJ_CyLR1NSwQ2L3e9aBje7sWMegny58dpDwR4a0DSTufBXLipMt_LipCDCfMUTfbhahjVh-RESFybruDjh1/s1600/IMAG0035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiJN12zHUF4mgmxOC8_9uZPQj4YjJCS-hmt3zvg0r0dzd2C3zxBdI1_qRnqJ_CyLR1NSwQ2L3e9aBje7sWMegny58dpDwR4a0DSTufBXLipMt_LipCDCfMUTfbhahjVh-RESFybruDjh1/s320/IMAG0035.jpg" width="320" /></a></div><br />
Both sides of the corn cakes should be light brown. Continue until all of the batter is used up. Makes about 12.<br />
<i><br />
</i>Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com1tag:blogger.com,1999:blog-8127463788947931193.post-86683819353881418202011-03-14T20:35:00.001-04:002011-03-14T20:39:12.622-04:00Yogurt Barbecued Turkey Breast<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0lc0KmNh1_JtZ6UL2PNC23Q0d9MN8vsUL2_JwVbLjtSCf-0s-oyAnAnRJm0rf0-X3SCNmpIoxcR0NpvDQ9tcZWeKrmP-UfEPym74fsYNl4auzWYhr0hho0MonZETE37Z52oWDeNYCpiC/s1600/IMAG0011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0lc0KmNh1_JtZ6UL2PNC23Q0d9MN8vsUL2_JwVbLjtSCf-0s-oyAnAnRJm0rf0-X3SCNmpIoxcR0NpvDQ9tcZWeKrmP-UfEPym74fsYNl4auzWYhr0hho0MonZETE37Z52oWDeNYCpiC/s400/IMAG0011.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Giant turkey breast</td></tr>
</tbody></table>I've always made and used tomato based barbeque sauces but I've read about ones that have different bases and seen chefs make different types on cooking shows. Probably on the food network but I have no idea whose show because I don't have cable and just watch it whenever I am visiting someone who does. Anyway, I thought a yogurt base would be good, tangy, and also tenderizing. This turkey breast came out amazing but the spices weren't super strong, so after I had deboned and shredded the breast I added in some more seasoning.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g7X7jhnubjvmuEOPl_-sFYOTJZOEg_jOMr9VWW-cH5lysFI4lQdkGZs3A4vgYasLm7isodpD7mB7bQqlO6_zrNa5pQuQWo8T7yxStx1z0WYcEqs3KRj-wuE3xdwDUPX0dc7GRzu1hRhf/s1600/IMAG0008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g7X7jhnubjvmuEOPl_-sFYOTJZOEg_jOMr9VWW-cH5lysFI4lQdkGZs3A4vgYasLm7isodpD7mB7bQqlO6_zrNa5pQuQWo8T7yxStx1z0WYcEqs3KRj-wuE3xdwDUPX0dc7GRzu1hRhf/s320/IMAG0008.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">spices mixed together</td></tr>
</tbody></table>Feel free to make your own modifications. I threw this together on a whim after reading about paprika in a cookbook while I was browsing Barns & Noble.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiuusXy5mPcB6HLD47qeMCNcbXv0dRWFtOxwvWKbeW-_XtdP2ZkQK9HDQM6fZj-Q9YRHEqXucZ33YIEVxOLjnKuzaQIiFOf9N4isWmsf8RXfm7lZK3XFKRB-FjW3FL6tIMX_ZDjqzZfXF/s1600/IMAG0020.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiuusXy5mPcB6HLD47qeMCNcbXv0dRWFtOxwvWKbeW-_XtdP2ZkQK9HDQM6fZj-Q9YRHEqXucZ33YIEVxOLjnKuzaQIiFOf9N4isWmsf8RXfm7lZK3XFKRB-FjW3FL6tIMX_ZDjqzZfXF/s320/IMAG0020.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product!</td></tr>
</tbody></table><br />
<u>Yogurt Barbecued Turkey Breast</u><br />
3 1/2 teaspoons Paprika<br />
2 1/2 teaspoons Chili Powder<br />
1 1/2 teaspoons Onion Powder<br />
1 1/2 teaspoons Garlic Powder<br />
1/2 teaspoon Cayenne<br />
1 teaspoon Salt<br />
1 teaspoon fresh ground Black Pepper<br />
2 teaspoons Brown Sugar<br />
1/3 cup Greek Yogurt (I wouldn't recommend using regular yogurt for this unless you strain it because it will be too watery)<br />
6 lb Turkey Breast<br />
Mix together spices with yogurt and rub all over the turkey breast. Make sure to separate the skin on the turkey breast and rub the spices under it otherwise you will just be flavoring the skin which doesn't do much good. Bake in a large pot or roasting pan, covered, for about 3 hours or until a meat thermometer inserted into the turkey breast reads about 170 degrees. Let the turkey cool down (don't wait until it is is really cold though because that makes it harder to debone) and then debone and shred the meat and mix it back in this it's own juices. Use it for whatever recipes you want. I made a casserole, and a pasta salad with mine. The turkey also freezes well so you can save some for future use.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0tag:blogger.com,1999:blog-8127463788947931193.post-54216130153647757432011-03-14T20:21:00.000-04:002011-03-14T20:21:56.774-04:00Chocolate Peanut Butter Sandwich Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7S3Nyi44m_d0iz2ZxfaqupBqm_duEBGGsKO8kb1tktyTeSGmZWJToD4QDtxoYQJnOz9KpqjKKiJl_y8A2SJXF_e7J4j5YRvI-kRoWcR1xK9rvJEL5011bZXO6686OHMc1TZNe1CO7dWo/s1600/IMAG0070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7S3Nyi44m_d0iz2ZxfaqupBqm_duEBGGsKO8kb1tktyTeSGmZWJToD4QDtxoYQJnOz9KpqjKKiJl_y8A2SJXF_e7J4j5YRvI-kRoWcR1xK9rvJEL5011bZXO6686OHMc1TZNe1CO7dWo/s400/IMAG0070.jpg" width="400" /></a></div>Went to a birthday party on Saturday and needed something tasty to bring and I remembered these cookies. I've had the recipe out for a while now because my sister wanted a copy and thought this would be an excellent excuse to put them the blog. I've had this recipe since I was a teen, it is from an old copy of Taste of Home Magazine; they are super rich and awesome in every way. The cookie tastes kind of like cocoa puffs and the filling in the center compliments the chocolate perfectly as peanut butter tends to do.<br />
<br />
These are a little time-consuming to make but totally worth the effort.<br />
<br />
Enjoy!<br />
<br />
<u>Chocolate Peanut Butter Sandwich Cookies</u><br />
1 1/8 cup Butter<br />
1 cup Baking Cocoa<br />
1/2 cup Chocolate Syrup<br />
1/4 cup Peanut Butter<br />
3 Eggs<br />
2 1/2 cups Sugar<br />
2 1/2 teaspoons Vanilla<br />
2 1/2 cups Flour<br />
1 1/2 teaspoons Baking Soda<br />
1/2 teaspoons Salt<br />
<b>Filling</b><br />
1/4 cup Butter <i>softened</i><br />
1/2 cup Peanut Butter<br />
1/2 cup Milk<br />
1 teaspoons Vanilla<br />
5 1/2 cups Confectioners' Sugar<br />
In a medium bowl melt butter in the microwave or on the stove. Once melted mix in the baking cocoa, chocolate syrup, and peanut butter and set aside to cool. Meanwhile in a large mixing bowl beat eggs and sugar together for a about 2 minutes then stir in the butter/chocolate mixture and vanilla. In a separate bowl combine the flour, salt, and baking soda; then add gradually to the creamed mixture.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBskdh5te_DqWQ3nzgNfumrO2-IKbtwBNOKUpus6WvaADr-tP2_VRo2cVYGhIW-hz0lj0MIGtYIhA8B6j2teDnKElrCmkmP85UW0vSZUrOtyE30spaqn8VkmIgLpCaw2YliAjVkngzZJv/s1600/IMAG0065.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBskdh5te_DqWQ3nzgNfumrO2-IKbtwBNOKUpus6WvaADr-tP2_VRo2cVYGhIW-hz0lj0MIGtYIhA8B6j2teDnKElrCmkmP85UW0vSZUrOtyE30spaqn8VkmIgLpCaw2YliAjVkngzZJv/s320/IMAG0065.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookie batter</td></tr>
</tbody></table>Drop by large spoonfuls onto a big cookie sheet (15x10 inch is what I used) and flatten slightly.<br />
<br />
Bake at 350 for about 11 minutes. (Cookies will look a little soft but they firm up after they have cooled.)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MS7Ibu00ccxDo-JXPOL_uOKDiYyht6OLp4Azzjz0hIVdDQuw61PtDSOp6vtWp_PLDVZIRbhyphenhyphenP_TRfUpR_LMcq1hp_F4S2BzIyMhlQeTnZ_h1alaeBFiC2ox9ADHTRNvmsABTIrUQLVGn/s1600/IMAG0066.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MS7Ibu00ccxDo-JXPOL_uOKDiYyht6OLp4Azzjz0hIVdDQuw61PtDSOp6vtWp_PLDVZIRbhyphenhyphenP_TRfUpR_LMcq1hp_F4S2BzIyMhlQeTnZ_h1alaeBFiC2ox9ADHTRNvmsABTIrUQLVGn/s320/IMAG0066.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Unbaked cookies</td></tr>
</tbody></table>While cookies are cooling mix together the filling. Cream the butter and peanut butter together; then gradually mix in the confectioner's sugar, milk and vanilla. (You may not need all of the milk. Just use until you get the consistency you want).<br />
<br />
Spread the filling onto half the cookies then top with the other half.<br />
<br />
Makes about 16 sandwich cookies.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0tag:blogger.com,1999:blog-8127463788947931193.post-74548017829742135982011-02-20T19:47:00.000-05:002011-02-20T19:47:30.626-05:00Pepper and Black Bean Filling<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ciav_ydFwPSlQw5yknccZvGz2reT4HW7zGvlWkzF3C24yBFhGEzx89tJKlEk15v0IUsjAWQh7R2wsW4QvsyTml8yAykbhrEMDXLYmv3D40MNl8g0kROq52u_jFt5iRMbOmN78DOgRvoO/s1600/IMAG0014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ciav_ydFwPSlQw5yknccZvGz2reT4HW7zGvlWkzF3C24yBFhGEzx89tJKlEk15v0IUsjAWQh7R2wsW4QvsyTml8yAykbhrEMDXLYmv3D40MNl8g0kROq52u_jFt5iRMbOmN78DOgRvoO/s400/IMAG0014.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the peppers and Onions</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div>This is my go-to meal when I am by myself or don't feel like doing a lot of cooking. Mexican is probably my favorite cuisine and this is a mexican-ish tasting filling that works for pretty much anything. I use them as a filling for a quick burrito, sprinkle them on top of nachos along with other toppings, in quesadillas...you see where I am going with this.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsBLv_P6jKZTq5OQQ9W5zFjpiw3Ww8OUUq_4YzNfpdsh6GwSmszvJhTJhBqgZ_4OzUtA1GPBXm8XuNmEBonL1XS7r6gpB1C_BLFzSwoX6aAUxqXXl_13YUrTdrONoZDojbv6t7JTTq3RA/s1600/IMAG00117.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsBLv_P6jKZTq5OQQ9W5zFjpiw3Ww8OUUq_4YzNfpdsh6GwSmszvJhTJhBqgZ_4OzUtA1GPBXm8XuNmEBonL1XS7r6gpB1C_BLFzSwoX6aAUxqXXl_13YUrTdrONoZDojbv6t7JTTq3RA/s400/IMAG00117.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nachos!</td></tr>
</tbody></table><br />
I can make this in about 20 minutes and have enough to use for several days (if it is just me eating it). I never get tired of eating it either, yesterday I had a burritos filled with these beans and today I had nachos.<br />
<br />
Enjoy!<br />
<br />
<u>Pepper and Black Bean Filling</u><br />
2 15 oz cans Black Beans<br />
1 Onion <i>chopped</i><br />
1 Orange Bell Pepper <i>diced</i><br />
1 Poblano Pepper <i>diced</i><br />
1 Red Chili Pepper <i>diced</i><br />
3/4 cup Frozen Corn<br />
Oil<br />
<b>To taste:</b><br />
Salt<br />
Pepper<br />
Chili Powder<br />
Cumin<br />
Coriander<br />
Cheese<br />
Heat oil in a large frying pan on medium heat and saute onions, bell pepper, poblano pepper, and chili pepper until browning then add in the corn, black beans and spices and cook on medium low for about 10 minutes; sprinkle with cheese and continue to heat until melted then take off of heat. Wrap these beans in a tortilla, sprinkle over nachos, or whatever you want to do.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0tag:blogger.com,1999:blog-8127463788947931193.post-90377143880081613682011-02-20T19:21:00.000-05:002011-02-20T19:21:24.834-05:00Kashmiri Chicken<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1S6oYWVq7RgRsMUnzBlqx6PGDpgwaLSruDDcgmy_4lOCbOlhlHU91_WQX3dOLhbPzZqHRRWbPzlvUQNSAeAqONLFEvAukyTUWiJ0OAArPa3HrEIfPdmjQWJi1-XWY9UARDDoNbkCuDGMP/s1600/IMAG0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1S6oYWVq7RgRsMUnzBlqx6PGDpgwaLSruDDcgmy_4lOCbOlhlHU91_WQX3dOLhbPzZqHRRWbPzlvUQNSAeAqONLFEvAukyTUWiJ0OAArPa3HrEIfPdmjQWJi1-XWY9UARDDoNbkCuDGMP/s400/IMAG0006.jpg" width="400" /></a></div><br />
This chicken is simply amazing. The pungent and tangy blend of spices just makes my mouth water when I am making this. Also, I love recipes that use cinnamon sticks, not just because cinnamon is tasty, but also because I feel cool cooking with a whole cinnamon stick - it seems like something only a fancy chef would do. Anyhow, the spice blend in this recipe is excellent, probably because it is from the <a href="http://www.amazon.com/Complete-Indian-Cooking-Sterling-Publishing/dp/0600599477/ref=sr_1_2?ie=UTF8&qid=1298245215&sr=8-2">Complete Indian Cooking</a> cookbook.<br />
<br />
I think this would be great paired with a spinach salad with dried cranberries in it. I just ate it plain but I definitely think it would have benefited from something fresh along side.<br />
<br />
Also, I used greek yogurt in this because I love how thick and tart it is but you could use regular yogurt just as well.<br />
<br />
<u>Kashmiri Chicken</u><br />
3 Onions <i>finely sliced</i><br />
10 Peppercorns<br />
10 Cardamoms<br />
1 Cinnamon Stick<br />
1 2-in long Piece Ginger <i>finely chopped</i><br />
1 1/2 teaspoons minced Garlic<br />
2 teaspoons Chili Powder<br />
2-3 teaspoons Paprika<br />
3 lbs. Chicken Breasts <i>cut into large pieces</i><br />
1 1/2 cups Unsweetened Plain Greek Yogurt<br />
Salt<br />
Oil<br />
<div class="separator" style="clear: both; text-align: center;"></div>Heat oil in frying pan until hot (on medium heat) and put in onions. Fry onions, with peppercorns, cardamoms, salt, and cinnamon stick, until the onions are golden brown. Add in the ginger, garlic, chili powder, paprika, and chicken and let the chicken briefly brown on both sides (about 2 minutes or so). Add in the yogurt and reduce heat to low; cook for about 30 minutes (for about half the cook time cover to conserve juices) or until the chicken it cooked through (no longer pink inside and the chicken will be firmer). Serve over rice. Makes enough to feed about 6 people.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0tag:blogger.com,1999:blog-8127463788947931193.post-40459596793900207392011-02-20T18:54:00.001-05:002011-02-20T18:58:34.700-05:00Balti Mixed Vegetables<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQ90S2jyubSXTo-n3zYK-EaNc0hhUhAFZdP3l6EGuxv3GRUpDkGYRlcofLlX8fjQTmFvc1dvjLa3vd7u6sfkHF9mSZfLJe8Nm0HDYZOmXP1LVmwcYg_HHFLd-v93Ds1nxjPP_QpsrFZsk/s1600/IMAG0010.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQ90S2jyubSXTo-n3zYK-EaNc0hhUhAFZdP3l6EGuxv3GRUpDkGYRlcofLlX8fjQTmFvc1dvjLa3vd7u6sfkHF9mSZfLJe8Nm0HDYZOmXP1LVmwcYg_HHFLd-v93Ds1nxjPP_QpsrFZsk/s400/IMAG0010.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tasty healthiness!</td></tr>
</tbody></table>These mixed vegetables are based on a recipe from my trusty Indian cookbook, <a href="http://www.amazon.com/Complete-Indian-Cooking-Sterling-Publishing/dp/0600599477/ref=sr_1_2?ie=UTF8&qid=1298245215&sr=8-2">Complete Indian Cooking</a>, and they are the best. If you add in a can of chick peas this could easily be made into a main dish. This is not a spicy recipe, the flavors are actually pretty mild, more on the savory and slightly sour side from the lemon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ049jFnOV5L-gIBQ4-ZXWOPetEaOPPfwn6TwcNf4L7trmuIuOGDvZL4y_KyuY_JlUP0Oire8JXDpuC3gmVdbyZVB-w_MDAiw4CS5sxsMqAXKUq32yvYZUP2aWw8JGilG8MadOkVhQ0-88/s1600/IMAG0009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ049jFnOV5L-gIBQ4-ZXWOPetEaOPPfwn6TwcNf4L7trmuIuOGDvZL4y_KyuY_JlUP0Oire8JXDpuC3gmVdbyZVB-w_MDAiw4CS5sxsMqAXKUq32yvYZUP2aWw8JGilG8MadOkVhQ0-88/s320/IMAG0009.jpg" width="320" /></a></div><br />
<br />
I like to make these when I have some veggies I need to use up and am short on time. Also, if I am running low on cash this is a pretty cheap meal and works quite well using frozen vegetables or fresh ones. And this is a very healthy recipe, that, with the addition of chick peas, is filling as well.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxkkfIr-zfGv0zIK8SNA9O8_dnvWcmH9oIjMjy_F5_47HqbBgEjTipOjsXsRTFaazSrhfRQKkfltkMvdEGRpMZUH8CJ1SSu94sgcwjWOkjBhsq3mfBE1aYmigJTX7nO7spyw6AAqW4WV6/s1600/IMAG0007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxkkfIr-zfGv0zIK8SNA9O8_dnvWcmH9oIjMjy_F5_47HqbBgEjTipOjsXsRTFaazSrhfRQKkfltkMvdEGRpMZUH8CJ1SSu94sgcwjWOkjBhsq3mfBE1aYmigJTX7nO7spyw6AAqW4WV6/s400/IMAG0007.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spices all blended together</td></tr>
</tbody></table><br />
Enjoy!<br />
<br />
<u>Balti Mixed Vegetables</u><br />
1 Onion <i>diced</i><br />
1 tablespoon minced Garlic<br />
1 1/2 inch long piece Ginger <i>chopped fine</i><br />
1 1/2 teaspoon Chili Powder<br />
2 teaspoons Coriander<br />
1/2 teaspoon Turmeric<br />
2 teaspoons Curry Powder<br />
1 1/2 lb (approx) Vegetables (I used Zucchini, Squash, Potatoes, Carrots, and Green Peas) <i>chopped in small pieces </i><br />
2-3 Tomatoes <i>diced</i><br />
4 tablespoons Lemon Juice<br />
Oil<br />
Heat large frying pan with a little oil on medium heat; once pan has heated put in onions and saute for a few minutes then add in the garlic, ginger, spices, and chopped up vegetables; saute for about 2 minutes then add in the tomatoes and lemon juice and cook covered on medium-low for about 15 more minutes until vegetables are tender but not mushy. (I had to transfer everything into a pot once I had sauteed it for a few minutes because my skillet wasn't big enough). Serves 4-6 depending on whether you make it a main dish or not.<br />
<i><br />
</i>Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0tag:blogger.com,1999:blog-8127463788947931193.post-9435399304671731162011-02-15T21:00:00.000-05:002011-02-15T21:00:00.456-05:00Salmon Sandwich Spread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiduAUywWKryEswoYvxqxNDTwILMKxA36RAkfHGOAmeO-GAAQr0fHWWN8LV8ciMxXhRF1_YzMqq0MxUjdfsCRDXTPMHZgFxHwwRtrH6l79hTQs4NnZMRs5nOyB6x3L-MRw5Xhc-rHhX_3/s1600/IMAG0189.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiduAUywWKryEswoYvxqxNDTwILMKxA36RAkfHGOAmeO-GAAQr0fHWWN8LV8ciMxXhRF1_YzMqq0MxUjdfsCRDXTPMHZgFxHwwRtrH6l79hTQs4NnZMRs5nOyB6x3L-MRw5Xhc-rHhX_3/s400/IMAG0189.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh veggies!</td></tr>
</tbody></table>This spread is based on a recipe I used to make as a teen for lunches, and I remembered it when my partner mentioned that he was tired of eating his typical meat and cheese sandwich at work. It is especially great if you feel iffy about the taste of tuna (which I do) and also if you want to incorporate more fish into your diet but at a more affordable price. This spread is super tasty and you can throw it together in about 15 minutes and it will keep just fine for a few days so it would be handy to take to work for cheep lunches.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2wEfhXu3xOHL9SpIdxUDTCszhVsS_0E9bX1sqbjcGKUFWBG-YF2gupYlPDpszvjYOfKsWDlgUUM4vBVPeSaABqJsSDnM7XCB6t2twPuCVA6p0NlaMVvtUx-82eQuVGoCsAeXU_X2FxdQ/s1600/IMAG0192.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2wEfhXu3xOHL9SpIdxUDTCszhVsS_0E9bX1sqbjcGKUFWBG-YF2gupYlPDpszvjYOfKsWDlgUUM4vBVPeSaABqJsSDnM7XCB6t2twPuCVA6p0NlaMVvtUx-82eQuVGoCsAeXU_X2FxdQ/s320/IMAG0192.jpg" width="320" /></a></div><br />
I have work on the brain today because I just found out that I am finally starting my part-time job tomorrow! Excited to finally be working again.<br />
<br />
Anyway enjoy the spread.<br />
<u><br />
</u><br />
<u>Salmon Sandwich Spread</u><br />
1 14.75 oz can Salmon <i>drained</i><br />
6 oz Cream Cheese <i>softened</i><br />
6 Green Onions <i>chopped fine </i>(bulb and all)<br />
4 Carrots <i>grated</i><br />
1 tablespoon garlic <i>chopped fine</i><br />
2 tablespoons Miracle Whip<br />
2 tablespoons Lemon Juice<br />
3/4 teaspoon Salt<br />
3/4 teaspoon Fresh Ground Pepper<br />
Dump salmon into a medium mixing bowl and mash up add in the other ingredients and stir until well mixed. Make sandwiches! Makes about 6-8 sandwiches depending on how much you use.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0tag:blogger.com,1999:blog-8127463788947931193.post-71204968278824285692011-02-14T12:00:00.001-05:002011-02-14T12:05:37.374-05:00Stuffed Zucchini and Squash Shells<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYVmK2neknjTpKtrvPhjejv_8bmniGVPy37b4_UOjZK60aNXqCp1hKcTNVP5B-3QDD0tCSNGk0803Y9zgCCHQxwlQwNiMRADwC6zyw7_XYk4FIagXpyjOt5wpP1MKbWY9GGrRXhhFPo6e/s1600/IMAG0179.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYVmK2neknjTpKtrvPhjejv_8bmniGVPy37b4_UOjZK60aNXqCp1hKcTNVP5B-3QDD0tCSNGk0803Y9zgCCHQxwlQwNiMRADwC6zyw7_XYk4FIagXpyjOt5wpP1MKbWY9GGrRXhhFPo6e/s320/IMAG0179.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to bake</td></tr>
</tbody></table>I found this recipe a while ago on <a href="http://annies-eats.net/">Annie's Eats</a> when I was looking for recipes that used fresh rosemary, but at the time I didn't have the other ingredients so I didn't end up making it. However, this week I decided I wanted to try it so I got the few extra things I needed, put on a movie, and started cooking. I changed a few things in the recipe, to make it more my style, namely adding in cayenne pepper to give the filling a little extra kick. I also put in crushed croutons because I needed to use them up and I added in sage because it seemed like it would pair well with the other flavors, I was right - I really loved the spice combo in this filling.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECS1gNoSFvF7rQ9Ic567Nhi_9FftYEIwVGQl8vTzNSQ1UeLHZT0f2urzovYz0AF9QMA4tSaAQRtEdKGTEqLU0XdRP2Z3ONg3T3RAisc5Gc3m-6K7OlK4LBna_UNbVg85oNWjBSUWH0vAh/s1600/IMAG0186.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECS1gNoSFvF7rQ9Ic567Nhi_9FftYEIwVGQl8vTzNSQ1UeLHZT0f2urzovYz0AF9QMA4tSaAQRtEdKGTEqLU0XdRP2Z3ONg3T3RAisc5Gc3m-6K7OlK4LBna_UNbVg85oNWjBSUWH0vAh/s320/IMAG0186.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All done and ready to consume</td></tr>
</tbody></table><br />
These were a little time consuming to make because of all the chopping (having a kitchen helper would have made this go a lot faster) but they were so yummy!<br />
<br />
Definitely try these when you get a chance!<br />
<u><br />
</u><br />
<u>Stuffed Zucchini and Squash Shells</u> (adapted from <a href="http://annies-eats.net/2009/09/21/stuffed-zucchini-boats/">Annie's Eats recipe</a>)<br />
1 lb. Ground Turkey<br />
3 Zucchini (medium sized)<br />
2 Yellow Squash (medium sized)<br />
1 Onion <i>diced</i><br />
<i><span class="Apple-style-span" style="font-style: normal;">2 tablespoons Garlic</span><span class="Apple-style-span" style="font-style: normal;"> </span><span class="Apple-style-span" style="font-style: normal;"><i>chopped </i></span><span class="Apple-style-span" style="font-style: normal;">(I always buy the jarred minced garlic packed in water, it's quick and I can't tell the difference)</span></i><br />
1 8 oz container Portabella Mushrooms <i>diced</i><br />
3-4 Tomatoes <i>diced</i><br />
2-3 tablespoons fresh Basil <i>coarsely chopped</i><br />
1 teaspoon fresh Rosemary <i>chopped</i><br />
1-2 teaspoons Sage<br />
1 teaspoon ground Cayenne Pepper<br />
1 teaspoon Salt<br />
fresh ground Pepper to taste<br />
2 tablespoons White Wine <i>optional </i>(this was in the original recipe but I really don't see why, if you don't have any don't worry about it)<br />
2 Eggs<br />
1/2 cup (approx) smashed up Croutons (or bread crumbs)<br />
3/4 cup Parmesan Cheese <i>grated</i><br />
Olive Oil<br />
<i></i>Peel and dice up one of the zucchinis and set aside. Slice remaining zucchini and squash in half and scoop out the insides leaving about a 1/4 inch of flesh (so they don't fall apart when stuffed and baking). Dice up the insides and set aside with the other diced zucchini.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUiJ5UtqmSLuQlVX2wJhuwk-psUmun9D2IklAwOexhAHqhzcZfB8m0n6eXqYB1a1SLRj3vbTTEcL-KZTwhGZ0C6rPDgYCRAZ4lIoJFtTP5kl46Ur8yBAbT-EF0EGMruPUyGB0-qVFPuO1/s1600/IMAG0174.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUiJ5UtqmSLuQlVX2wJhuwk-psUmun9D2IklAwOexhAHqhzcZfB8m0n6eXqYB1a1SLRj3vbTTEcL-KZTwhGZ0C6rPDgYCRAZ4lIoJFtTP5kl46Ur8yBAbT-EF0EGMruPUyGB0-qVFPuO1/s320/IMAG0174.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fresh stuff all chopped up!</td></tr>
</tbody></table>Saute onion and garlic in a little olive oil for about 5-7 minutes then add in the diced zucchini, zucchini and squash insides, mushrooms, ground turkey, and spices; saute until turkey has browned. Add in the tomatoes and wine and cook for another few minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiaSHntrtbdEHxr5cUz9-2IEybgvcN8iRLiy1FBEGZzDOHb43Q3M-mevppv1pUjPPyQPl7HQ3ZTZSz688dIwdcv0eob93iFRprcTKVNnDghtzFVAdb4sAhyNrQsIoeBCJ_gMXn3skFzVWi/s1600/IMAG0176.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiaSHntrtbdEHxr5cUz9-2IEybgvcN8iRLiy1FBEGZzDOHb43Q3M-mevppv1pUjPPyQPl7HQ3ZTZSz688dIwdcv0eob93iFRprcTKVNnDghtzFVAdb4sAhyNrQsIoeBCJ_gMXn3skFzVWi/s320/IMAG0176.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked up filling mixure</td></tr>
</tbody></table>Set aside and cool slightly. Once the mixture has cooled down some mix in the eggs, croutons, and parmesan cheese. Spoon mixture into the halved zucchini and squash shells and place them on a large cookie sheet.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBIq3hyphenhyphenDLFsbuGKlQd0sDZ1iDoHD44oyik2V0OeJzbLbISmrWihYUdJPsiZkAcA9BWwXhm4rJvrYaCrn2dDn9kL_KxcEKfXnsVqgtjJYSs71d90nTPR8U1mg0UxhH8ukJiL-AklDaeWWY/s1600/IMAG0180.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBIq3hyphenhyphenDLFsbuGKlQd0sDZ1iDoHD44oyik2V0OeJzbLbISmrWihYUdJPsiZkAcA9BWwXhm4rJvrYaCrn2dDn9kL_KxcEKfXnsVqgtjJYSs71d90nTPR8U1mg0UxhH8ukJiL-AklDaeWWY/s320/IMAG0180.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Uncooked stuffed shells</td></tr>
</tbody></table><br />
Pour water into the cookie sheet until the water just covers the entire surface (this helps the squash and zucchini not dry out when baking) and bake for 40 minutes at 375 degrees.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3RQnPrzS8DHrbmd_fo77ZDA2XUykSd3Akony4reEz-wl993ocFBaR0_D8c7zlWB_y43HFHy4ba-LNOt3R84HR00QGGOhB57kdFd6mmQQiJMjcR0oAjQvqEM655lj5ZJoIzDHeQHXMHTeQ/s1600/IMAG0181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3RQnPrzS8DHrbmd_fo77ZDA2XUykSd3Akony4reEz-wl993ocFBaR0_D8c7zlWB_y43HFHy4ba-LNOt3R84HR00QGGOhB57kdFd6mmQQiJMjcR0oAjQvqEM655lj5ZJoIzDHeQHXMHTeQ/s320/IMAG0181.jpg" width="320" /></a></div><br />
<b>Note: </b>There will be a significant amount of leftover filling and you can just bake that in a pie plate right along with the stuffed squashes. I added about half a bag of spinach to the leftover filling because I needed to get rid of it and it tasted really good. (This would probably be pretty good served over toast for breakfast).<br />
<i><br />
</i>Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0tag:blogger.com,1999:blog-8127463788947931193.post-22533722244055808252011-02-14T11:32:00.000-05:002011-02-14T11:32:07.228-05:00Classic Wet Burritos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW46tlljOZgJ38hwvO80LD07TG-kpejZWgfbXoWO66jfziAqDc6DFCRQPFwaDRV7U6e6v4VGK1Hf34kkEec9-8OUIVFlP_kc-YbtGRR5ud2L84HenzoOWOd2FUmkPbXJ-FSqN6WGk-6ZO7/s1600/IMAG0166.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW46tlljOZgJ38hwvO80LD07TG-kpejZWgfbXoWO66jfziAqDc6DFCRQPFwaDRV7U6e6v4VGK1Hf34kkEec9-8OUIVFlP_kc-YbtGRR5ud2L84HenzoOWOd2FUmkPbXJ-FSqN6WGk-6ZO7/s320/IMAG0166.jpg" width="320" /></a></div>These burritos were inspired by memories of really tasty burritos a friend of mine back in Michigan would make, also I had a bunch of pinto beans I had made a while ago sitting in the fridge and I needed to use them up. I totally didn't write down how I made the pinto beans but they are pretty simple, soak them overnight in water, drain the next day. Put in just enough water to cover and add in some garlic, cumin, chili powder, salt, pepper and whatever else suits your fancy and let them simmer for about 3 hours until they are cooked down. The most important thing is to cook them until they are in a very thick broth made from the beans partially breaking down, this is what makes homemade pinto beans so different and so much better than canned ones.<br />
<br />
Anyway, on to the burritos. These are really easy to make and make good leftovers. Enjoy!<br />
<br />
<u>Classic Wet Burritos</u><br />
1 lb Ground Turkey<br />
2-3 cups cooked Pinto Beans<br />
2-3 Jalapeno Peppers <i>seeded and diced</i><br />
2 Red Chili Peppers <i>seeded and diced</i><br />
2 Onions <i>chopped</i><br />
3-4 teaspoons Chili Powder<br />
1 1/2 teaspoons Cumin<br />
1/2 teaspoon Cayenne Pepper<br />
1 1/2 teaspoon Garlic Powder<br />
1 1/2 teaspoon Onion Powder<br />
2 10 oz cans Enchilada Sauce<br />
1 1/2 cups Shredded Mexican Cheese Blend<br />
10 Tortilla Shells (soft taco sized)<br />
Olive Oil<br />
<b>Spice amounts are approximate I just dumped stuff in for this recipe</b><br />
Saute peppers and onions in a large skillet in a little oil for about 5 minutes then add in the ground turkey and spices and cook until turkey is browned. Add in the pinto beans and stir, then turn off heat. Put about a 1/4 cup of the filling onto a tortilla shell and sprinkle on a little cheese then roll up and put in a 13x9 inch pan that has been lightly greased. Repeat until filling is used up. Pour Enchilada sauce over the top of the rolled up burritos and sprinkle with cheese. Bake for about 25-30 minutes at 350 or until heated through.Elsahttp://www.blogger.com/profile/05862931228554314677noreply@blogger.com0