tag:blogger.com,1999:blog-21020927225799258062024-03-18T23:33:19.218-04:00Me, Myself & PieA year behind the apronUnknownnoreply@blogger.comBlogger82125tag:blogger.com,1999:blog-2102092722579925806.post-4261779783960585382011-10-28T22:52:00.000-04:002011-10-28T22:52:57.310-04:00Portobello, Shiitake and Fontina Quesadillas<div> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdj1hRfLlLsFsQiUBy2KpSNRxfsCGp1rCKIoe8AeT7juJxqJ8KHwZohLIVpusY5zUXCvA14BW0bbzy04PcHE6Dg0ExrVjgxiZO8x9useg8AkhVc_BMd96kMWF_puM62ssTgXY-VlIGA4/s1600/DSC09090.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdj1hRfLlLsFsQiUBy2KpSNRxfsCGp1rCKIoe8AeT7juJxqJ8KHwZohLIVpusY5zUXCvA14BW0bbzy04PcHE6Dg0ExrVjgxiZO8x9useg8AkhVc_BMd96kMWF_puM62ssTgXY-VlIGA4/s400/DSC09090.JPG" width="400" /></a><span style="font-family: Helvetica;"> </span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;"> </span></div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">I’m baaaaaaack! And I have news. Life-altering news. News that changes <i>everything. </i>News that explains my unannounced, yet totally necessary 8-month blogging hiatus. I’ll give you a hint: Lately, I’ve been craving strange food combos like avocado ice cream, sweet potato burritos and garbanzo bean cupcakes. And that's because I'm...I'm...</span><span style="font-family: Helvetica;">vegan! (Sorry mom and dad...not pregnant yet!) </span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">It may seem from far left field, but, in fact, since mid February I’ve converted over to a vegan and mostly processed-free lifestyle. (What??!!!) </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">How does a lover of all things butter and bacon find herself ordering oatmeal at brunch? What on earth would propel a notorious fruit and veggie HATER to scarf down carrots, beets and greens by the pound? With a <i>smile</i> I might add? And how can a self-proclaimed cheese connoisseur dare consider replacing her beloved mozzarella with cheese made of cashews and seeds? </span></div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;"><br />
</span></div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWDUKDmc31A4RZQqjdtycFcKWd7kF2Nr8F7BdDOLhpnrKo6mkZG1sH0P4TIv8Q12vwqFzXyBo5AUtjqZH8NzZ_shpio_kaDcFs7Xshq6g6yfwhr3fiakq7jT3As9NgJ62YnDbP1hexO0/s1600/DSC08969.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWDUKDmc31A4RZQqjdtycFcKWd7kF2Nr8F7BdDOLhpnrKo6mkZG1sH0P4TIv8Q12vwqFzXyBo5AUtjqZH8NzZ_shpio_kaDcFs7Xshq6g6yfwhr3fiakq7jT3As9NgJ62YnDbP1hexO0/s400/DSC08969.JPG" width="400" /></a><span style="font-family: Helvetica;"> </span></div><div style="text-align: justify;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqMqAs6JCbqi7lVUGzfc30tUz8vNJ17ALaKVl9vCyJGt8CmqBkoRtATSbtCqKqVPPGiUJhAG7qrVB7uaSfZl2vFIiiwhoH50xtwFQFmZiRISN5GZicc6LMrjYxkJBd2TY3OJYrp5el7A/s1600/DSC08955.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqMqAs6JCbqi7lVUGzfc30tUz8vNJ17ALaKVl9vCyJGt8CmqBkoRtATSbtCqKqVPPGiUJhAG7qrVB7uaSfZl2vFIiiwhoH50xtwFQFmZiRISN5GZicc6LMrjYxkJBd2TY3OJYrp5el7A/s400/DSC08955.JPG" width="400" /></a></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">Well, let <span class="il">me</span> tell you a little story.</span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">It all started one snowy flu season day when the hubs and I found ourselves complaining to our doctor once again about our laundry list of health problems, from acid reflux and allergies to high cholesterol and every cold/flu virus in between.</span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">Our doctor, who’s healed himself of multiple diseases and many of our issues through a natural, plan-based lifestyle <i>instead</i> of pill popping, told us we might want to consider nutrition as a pathway to health. Go figure! </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">He handed us a documentary called <i>Eating</i>, a book called <a href="http://www.thechinastudy.com/"><u style="color: #274e13;"><i>The China Study</i></u></a> and a page of website references to get us started down the right track. But with words like “vegan,” “raw” and “no milk” popping out all over the place, I did what any self-respecting carnivore would do – rolled my eyes and shoved it all in a drawer with a “forget that! I’m not giving up pizza!” </span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbHqCc6HTtIB1YFLVSUO6dgZLwab6dlM0qnwJt0spJL1LJqIKqc8p0b_pa99tpTZ40vNqbEBb-9A7CUaELA_cOBFFBQACesn52_jhFw_o7SccZLW74GTPiFcEqLazzYJLZkDB2GYS83I/s1600/DSC08972.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbHqCc6HTtIB1YFLVSUO6dgZLwab6dlM0qnwJt0spJL1LJqIKqc8p0b_pa99tpTZ40vNqbEBb-9A7CUaELA_cOBFFBQACesn52_jhFw_o7SccZLW74GTPiFcEqLazzYJLZkDB2GYS83I/s400/DSC08972.JPG" width="400" /></a><span style="font-family: Helvetica;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAQGTnNJwkY4Izvfb27OgFn_-dHbqUc2xv3fp0tUKMqvWRpFvXDWYk9kWrWTSCl9Xt5jqVq3C1_YWGPC1GY12kUW0icc57J1VIlv4d0OAAoOe0tjAuxVFDZ04w-gKbNJh5rnV7dIJW04/s1600/DSC09039.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAQGTnNJwkY4Izvfb27OgFn_-dHbqUc2xv3fp0tUKMqvWRpFvXDWYk9kWrWTSCl9Xt5jqVq3C1_YWGPC1GY12kUW0icc57J1VIlv4d0OAAoOe0tjAuxVFDZ04w-gKbNJh5rnV7dIJW04/s400/DSC09039.JPG" width="400" /></a></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOshdpu286t_xbJg2w0j_90GW6Hlj7qhScrRh2oZeI1D_qvnCahZLBRpPtEuk0U6sOwuu77QxhTqt49yUu0XuJUG2UNOqKfaefrhPesS8X50FcyCbf0cT6Shm_e_tka4XyNq-UMbPRXUI/s1600/DSC09062.JPG" style="margin-left: 1em; margin-right: 1em;"></a><span style="font-family: Helvetica;"> </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">And so the holidays came. We downed mountainous amounts of buffalo chicken cheese dip, stuffed our faces with Polish pierogis, and popped buttery Christmas confections like pills. And we felt the way we always do. Like crap.</span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">So, after we packed away the holiday decorations, we unearthed the documentary. And let’s just say, the truths that were revealed about nutrition were so shocking, so eye-opening, I almost choked on a mouthful of mac ‘n cheese. (For anyone that’s interested, the new movie <a href="http://www.forksoverknives.com/"><u style="color: #274e13;"><i>Forks Over Knives</i></u></a> is an excellent, more updated take on the same subject.)</span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">And so, Pandora’s box was pried wide open, and I became a research hound, scouring the web, documentaries and anything I could get my hands on about nutrition and food. And statistic after statistic, the truth was all too real: meat and dairy are just not good for you. Especially not in the large amounts most Americans like myself considered normal. (For far too many reasons to fit into this post lest it turn into a novel. That is for another time, friends.)</span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">So, in the dead of winter, while friends and family shook their heads in disapproval, we stopped eating meaty, melty comfort food and started scarfing down smoothies and salads. And more salads. And more smoothies. And copious amounts of hummus. After all, what else do vegans eat?</span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOshdpu286t_xbJg2w0j_90GW6Hlj7qhScrRh2oZeI1D_qvnCahZLBRpPtEuk0U6sOwuu77QxhTqt49yUu0XuJUG2UNOqKfaefrhPesS8X50FcyCbf0cT6Shm_e_tka4XyNq-UMbPRXUI/s1600/DSC09062.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOshdpu286t_xbJg2w0j_90GW6Hlj7qhScrRh2oZeI1D_qvnCahZLBRpPtEuk0U6sOwuu77QxhTqt49yUu0XuJUG2UNOqKfaefrhPesS8X50FcyCbf0cT6Shm_e_tka4XyNq-UMbPRXUI/s400/DSC09062.JPG" width="400" /></a><span style="font-family: Helvetica;"> </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1Tvn_ItCdMPZ0anJlArR56Rn0V9WywHBcDPma6i9NoppYE5QrvbKRg3gjTFGwqgMBNynDGfrPADqAZd6GMZghNtG-BYIx23uIvt8OPvar9D2UZRTZzaGsXRrMhys9PJcqGYqZ9Ag3eg/s1600/DSC09032.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1Tvn_ItCdMPZ0anJlArR56Rn0V9WywHBcDPma6i9NoppYE5QrvbKRg3gjTFGwqgMBNynDGfrPADqAZd6GMZghNtG-BYIx23uIvt8OPvar9D2UZRTZzaGsXRrMhys9PJcqGYqZ9Ag3eg/s400/DSC09032.JPG" width="400" /></a><span style="font-family: Helvetica;"> </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">Desperate for delicious food, vegan blogs became my life source. Then I bought a couple vegan cookbooks. And a</span><span style="font-family: Helvetica;"> juicer. </span><span style="font-family: Helvetica;">And slowly, but surely, I began learning to cook all over again. </span><span style="font-family: Helvetica;">My food processor has never seen so much action and my knives are delightfully dulled thanks to all the crunchy colorful produce that fills our fridge.</span><span style="font-family: Helvetica;"></span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">And although we may be a mere dreadlock away from full hippy-dom, we feel absolutely amazing. We’ve both lost weight (I’ve lost over 20 lbs to date) have replaced our after-meal groggyness with bounds of energy, and we’ve managed to dodge EVERY cold and flu that’s infected our office. That is a miracle in iteself, let <span class="il">me</span> tell you. My acid reflux has improved without meds, Luke’s allergies have subsided, and I’m guessing that when we get his cholesterol re-checked, we’ll both be floored. </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">And the best part? We both LOVE the way we’re eating now. I’m finding some truly delicious, natural plant-based recipes, and I’m not sure I could ever go back to my old meat ‘n cheese ways. </span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CEW4miTv-6vr1qCZclTJ0t1fJ_uePYTGuU-u0txvUro7jScm_GKc1h1At-C-cy1YNAt6Al-ggyOHXSqijgQFPXBJYbWx9erxhSBNR1KuBo4ODo715gwzN0F3rr41zdQvBqJY2DO-BIc/s1600/DSC09107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CEW4miTv-6vr1qCZclTJ0t1fJ_uePYTGuU-u0txvUro7jScm_GKc1h1At-C-cy1YNAt6Al-ggyOHXSqijgQFPXBJYbWx9erxhSBNR1KuBo4ODo715gwzN0F3rr41zdQvBqJY2DO-BIc/s400/DSC09107.JPG" width="400" /></a></div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2NaUC9gTjAG_3yqKuJsvPWJtYbOOxyGq2XGi6KjnxZJ0R0KgLKsmM6-4hmCK8qhQoT91rxf9ZzSfC12OMXhsQNWnxcFSkhnPOslYS1-rpu07wxzXtYrHDXhHVJ177ntlZqe4MRfesvQ/s1600/DSC09109.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2NaUC9gTjAG_3yqKuJsvPWJtYbOOxyGq2XGi6KjnxZJ0R0KgLKsmM6-4hmCK8qhQoT91rxf9ZzSfC12OMXhsQNWnxcFSkhnPOslYS1-rpu07wxzXtYrHDXhHVJ177ntlZqe4MRfesvQ/s400/DSC09109.JPG" width="400" /></a><span style="font-family: Helvetica;"> </span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">But my blog, well, I guess in all this lifestyle changing, cheese denying enlightenment, was begrudgingly moved to the back burner. First, I had to figure out what the heck I was doing. Where I stood. What kind of food I was going to live off. You know, the basics. Then I could get back to sharing recipes with the world. </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">But just what on earth do I do with the 20 or so posts I have left on this blog, none of which are vegan? And far from it at that! I’ve already made all the food. Taken and tweaked hundreds of photos. Should I just trash them? What a waste! But would I be a hypocrite for posting recipes I don’t eat myself? Can you see my dilemma?</span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">After a long mental battle (seriously, I’ve written and re-written this post about 12 times, each with a different outcome), I’ve decided that I will post the rest. Because not everyone is a vegan. And even I cannot be as strict as my health would want <span class="il">me</span> to be. A taste here and there is inevitable in today’s world. And to stay sane.</span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">But most importantly, because this blog was such a huge part of my life for over a year, and I can’t bear to just throw away months of work. Those recipes and photos were practically my diary, and just browsing through them brings back memories of meals made with the hubs and new experiences in the kitchen.</span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5_4vBZucrubIu_JvXHHaFjv76TrYXyJ4I7c_eUynepExYXhEBzO72Uo40V2PPQy9-8dv78x4rkKsVHLYhJynYzLbLik0kPYhcf8EkAkQgTdy4NTB-bZe2wKizDNQaxV9Uz2KjLiPXF4/s1600/DSC09085.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5_4vBZucrubIu_JvXHHaFjv76TrYXyJ4I7c_eUynepExYXhEBzO72Uo40V2PPQy9-8dv78x4rkKsVHLYhJynYzLbLik0kPYhcf8EkAkQgTdy4NTB-bZe2wKizDNQaxV9Uz2KjLiPXF4/s400/DSC09085.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMpLRoyk3HG0PVpiih-ec1g5bERL1BP0GdsWjHGr18jZUhS2GKV7Oy29b9ExDCbSfYpVzP8zJEbs9Hh2pRkHHcdh_rKc9Z8bMrqM5dThGlwT_-4r3s7M8zB1Zt3XpfWgWbtnRzxmymxk/s1600/DSC09089.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMpLRoyk3HG0PVpiih-ec1g5bERL1BP0GdsWjHGr18jZUhS2GKV7Oy29b9ExDCbSfYpVzP8zJEbs9Hh2pRkHHcdh_rKc9Z8bMrqM5dThGlwT_-4r3s7M8zB1Zt3XpfWgWbtnRzxmymxk/s400/DSC09089.JPG" width="400" /></a></div><br />
<div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">But I <i>do </i>have plans for a new vegan blog. Because I think that along this journey through veggie land, I found my real food passion. I just have to learn my way around the beans and legumes a bit more. But for now…there will be lots of deliciousness coming your way.</span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">Like these quesadillas. And while they may not be vegan, they <i>are</i> vegetarian, so that's a plus. Filled with fresh chopped Portobellos, shiitakes and fontina cheese, they’re heavenly and far better than your average chicken and cheddar. </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">Aside from the somewhat tedious shroom chopping, they’re a breeze to throw together, and taste wonderful with a side of salsa or guac. They remind <span class="il">me</span> of a delicious wild mushroom quesadilla I had in Santa Monica. Definitely a tasty way to change things up. I suggest you double or triple the batch, because at only 58 calories for two wedges, you can afford (and will want) to eat seconds and thirds. (And fourths and fifths!)</span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">I know I definitely have plans on making these again. Only this time…I’ll use a little soy cheese.</span></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicoCiPtJuHLByM8bx9sUS9yh0yWAOX2c4TSTBd_EzeXjNoohgu1DsdytqjQJPJdNJj5W4YoHnNfwHTUeFhenadEBawrOPO65C56eiBWrHaf9sqeX4H5LhsGiHtSDKFgiK0pZOyduwpg2I/s1600/DSC09141.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicoCiPtJuHLByM8bx9sUS9yh0yWAOX2c4TSTBd_EzeXjNoohgu1DsdytqjQJPJdNJj5W4YoHnNfwHTUeFhenadEBawrOPO65C56eiBWrHaf9sqeX4H5LhsGiHtSDKFgiK0pZOyduwpg2I/s400/DSC09141.JPG" width="400" /></a><span style="font-family: Helvetica;"> </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><b><span style="font-family: Helvetica;">Portobello, Shiitake & Fontina Quesadillas</span></b></div><div> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><i><span style="font-family: Helvetica;">Cooking Light</span></i><span style="font-family: Helvetica;">, MAY 2007 </span></div><div> </div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Helvetica;">Yield: 8 servings (serving size: 2 wedges)</span><span style="font-family: Helvetica;"></span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><b><span style="font-family: Helvetica;">Ingredients:</span></b></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><span style="font-family: Helvetica;">Cooking spray </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><span style="font-family: Helvetica;">1 tablespoon finely chopped red onion </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><span style="font-family: Helvetica;">1 tablespoon finely chopped jalapeño pepper </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><span style="font-family: Helvetica;">2 1/2 cups finely chopped portobello mushroom caps </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><span style="font-family: Helvetica;">4 cups finely chopped shiitake mushrooms </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><span style="font-family: Helvetica;">1/4 teaspoon salt </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><span style="font-family: Helvetica;">4 (8-inch) whole wheat flour tortillas </span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><span style="font-family: Helvetica;">1/4 cup (1 ounce) shredded fontina cheese, divided (Or Daiya non-dairy mozzarella style shreds)</span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><b><span style="font-family: Helvetica;">Preparation</span></b></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><span style="font-family: Helvetica;">Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 2 minutes. Add mushrooms and salt; sauté 5 minutes or until moisture evaporates. Remove mushroom mixture from pan; keep warm.</span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: justify;"><span style="font-family: Helvetica;">Wipe pan clean with paper towels. Return pan to heat; add 1 tortilla. Cook 1 minute; turn tortilla over. Arrange about 1/3 cup mushroom mixture over half of tortilla; top with 1 tablespoon cheese. Fold in half; cook 30 seconds on each side or until cheese melts and tortilla is golden. Repeat procedure with remaining tortillas, mushroom mixture, and cheese. Cut each quesadilla into 4 wedges.</span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="text-align: justify;"><span style="font-family: Helvetica;">Nutrition Info: Calories 58 (48% from fat); Fat 3.1g (sat 0.7g,mono 0.3g,poly 0.1g); Protein 3.8g; Cholesterol 4mg; Calcium 0.7mg; Sodium 232mg; Fiber 2.1g; Irom 0.7mg; Carbs 5.5g.</span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Helvetica;">------------------------------------------------------------------- </span></div>Unknownnoreply@blogger.com25tag:blogger.com,1999:blog-2102092722579925806.post-3198322647459270392011-02-13T18:55:00.001-05:002011-02-13T18:57:34.127-05:00Monkey Bars<div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqwrMgxDB37anQaHpD9YDFX_UdtI7JEXF6uYzVkw_NLnOcnE73zZB-oESHeSVzRjUn9fP5J358y28ybpsieMWJMFDc4bkwxzOZYWDnkPyNV6auL7TUbrjEeF3jBLWC965yKrcBF1Rj6zs/s1600/DSC07934.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqwrMgxDB37anQaHpD9YDFX_UdtI7JEXF6uYzVkw_NLnOcnE73zZB-oESHeSVzRjUn9fP5J358y28ybpsieMWJMFDc4bkwxzOZYWDnkPyNV6auL7TUbrjEeF3jBLWC965yKrcBF1Rj6zs/s400/DSC07934.JPG" width="400" /></a></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="ii gt" id=":77" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div id=":76"><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-size: small;">Snack cakes. Arguably, two of the best words in existence, melded together to make one irresistible munchie. Unfortunately, they have a bad wrap, thanks to dummies like Ding Dongs and Ho Hos. </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-size: small;">But can you blame them? Whoever bestowed the names "Twinkie" and "Ring Ding" did no favor to make them sound appetizing. In fact, they don't even sound like food. And according to some sources, they're not. </span><br />
<br />
In his book "<a href="http://www.divinecaroline.com/22107/35281-twinkie-ingredients-revealed"><u>Twinkie, Deconstructed</u></a>," Steve Ettlinger discloses that 5 of the 39 (39!) ingredients in a Twinkie come from <i>rocks</i>. So America's beloved cream-filled sponge cakes not only <i>don't</i> contain cream of any kind, but are stuffed with ingredients mined from oil fields and phosphate mines. What?!<br />
<br />
</div></div><div id=":76"></div></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsAHtfSMCFFxChQ-dQkYB1oh8su48otyJPJbhV8CuY7IyHUIPk1kIeI0nRlY_yQcleBKGcdjAfkCIMqjy4S1zi_ZhfBhoyT563oNgFCss7TkuXlDvQuoILYgEIdAEw2BXDTZBhxadyN3J/s1600/DSC07860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsAHtfSMCFFxChQ-dQkYB1oh8su48otyJPJbhV8CuY7IyHUIPk1kIeI0nRlY_yQcleBKGcdjAfkCIMqjy4S1zi_ZhfBhoyT563oNgFCss7TkuXlDvQuoILYgEIdAEw2BXDTZBhxadyN3J/s400/DSC07860.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLlshSKuwzKhBQxVnYio_9UDSUYZitZbLCNUau8g8NQh40pjjZEHh7-9LJnvTCXVY07-Q2xMHwAX6OJbKjcsLCppZyBumhouxivFfvhT3JMPafdOm2xwmPsibloqAkbK7OHMgdrzgRkjj/s1600/DSC07862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLlshSKuwzKhBQxVnYio_9UDSUYZitZbLCNUau8g8NQh40pjjZEHh7-9LJnvTCXVY07-Q2xMHwAX6OJbKjcsLCppZyBumhouxivFfvhT3JMPafdOm2xwmPsibloqAkbK7OHMgdrzgRkjj/s400/DSC07862.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">But snack cakes don’t <i>have</i> to be the plastic-wrapped, preservative-packed nuclear war-surviving carb cakes that fill the lunch boxes of America. They can be homemade, nutritious, and heck, even spiked!</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><br />
</div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqP1J-YI_E2b0YoZqAGrlfxeHQUrQtPDvXhwqeoifBk6J1LLLSKXSjImMEYkpFAYfwB_IedAm1I63HHVG8nJM2OfBjflhS4FZ4N5_2807jyIC-c0HaXkvhe0Z2YnO-afi9bd1ZRH7bUivV/s1600/DSC07925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqP1J-YI_E2b0YoZqAGrlfxeHQUrQtPDvXhwqeoifBk6J1LLLSKXSjImMEYkpFAYfwB_IedAm1I63HHVG8nJM2OfBjflhS4FZ4N5_2807jyIC-c0HaXkvhe0Z2YnO-afi9bd1ZRH7bUivV/s400/DSC07925.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrN7rV6JJHQXeBRCojqhPxHUb2ogoJ2ZlnDwoZwD_HZvEuqR7y_uJVfaUT5_quyYOI2xR74h1vZl4KCxcbd78-flMYj0qqd2sxH5c2juSgvxIraXzID6suTDi3vw-qjnswD2NBNNKSsS2H/s1600/DSC07931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrN7rV6JJHQXeBRCojqhPxHUb2ogoJ2ZlnDwoZwD_HZvEuqR7y_uJVfaUT5_quyYOI2xR74h1vZl4KCxcbd78-flMYj0qqd2sxH5c2juSgvxIraXzID6suTDi3vw-qjnswD2NBNNKSsS2H/s400/DSC07931.JPG" width="400" /></a></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">This here, is a snack cake for adults: A moist, spiced banana bread-like cake speckled with rum-soaked raisins and walnuts and dusted with sweet powdered sugar. Just peaking over one hundred calories a serving, they're a deliciously guiltless way to satisfy your sweet tooth. </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">And </span><span style="font-size: small;">the best part about adult snack cakes? </span><span style="font-size: small;">Aside from the lowered risk of bully thievery, y</span><span style="font-size: small;">ou can eat them whenever you want, although they really shine alongside a mug of morning Joe. </span><br />
<span style="font-size: small;"><br />
</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88_yUI-Y15q06RmE6HiMVTu-0oBKB7Be34Ugf0CUCro-yrGXigRfxaLvbl_c-PnlE30Xx71Yri5IuBoI96D67WZ_VWuu5Wv6kVT1m6tgkFFy9aq7V4KexrnkMLNceSCZAKuP6Ux6dMQlF/s1600/DSC07959.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88_yUI-Y15q06RmE6HiMVTu-0oBKB7Be34Ugf0CUCro-yrGXigRfxaLvbl_c-PnlE30Xx71Yri5IuBoI96D67WZ_VWuu5Wv6kVT1m6tgkFFy9aq7V4KexrnkMLNceSCZAKuP6Ux6dMQlF/s400/DSC07959.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEeMGTM7upTaQb8qdmd1Ol9BKb0hq1Qa63JghyphenhyphenWInuup0E7g6AB_-sxQK11kah7cWC1M_UML-PmlZTeE_cHFh0VpOf8_Q6RdlW5R41XYhMnQv99_bnJEegAQNAtcdMYpRPQ2UvWvHYEJzt/s1600/DSC07944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEeMGTM7upTaQb8qdmd1Ol9BKb0hq1Qa63JghyphenhyphenWInuup0E7g6AB_-sxQK11kah7cWC1M_UML-PmlZTeE_cHFh0VpOf8_Q6RdlW5R41XYhMnQv99_bnJEegAQNAtcdMYpRPQ2UvWvHYEJzt/s400/DSC07944.JPG" width="400" /></a></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><div style="text-align: left;"><br />
<span style="font-size: small;">So put down that indestructible Twinkie and pick up something healthier. Something made with real ingredients that doesn't need faux frosting swirls to be enjoyed. Just a fork.</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrCP4jXD48Vy-Nj9n382WtTOdDu4-PCxIUsFNpE9FfSt-eGP7vMfIyaFrHoXgo86zkbV9szSBx2FIJGLYxta2tLzpdd2GwldvcGXWhY4E2b1WcwEfLk6IOp6U-OLIjywJImJax95we-Gs/s1600/DSC07966.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: small;"></span></a><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrCP4jXD48Vy-Nj9n382WtTOdDu4-PCxIUsFNpE9FfSt-eGP7vMfIyaFrHoXgo86zkbV9szSBx2FIJGLYxta2tLzpdd2GwldvcGXWhY4E2b1WcwEfLk6IOp6U-OLIjywJImJax95we-Gs/s1600/DSC07966.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrCP4jXD48Vy-Nj9n382WtTOdDu4-PCxIUsFNpE9FfSt-eGP7vMfIyaFrHoXgo86zkbV9szSBx2FIJGLYxta2tLzpdd2GwldvcGXWhY4E2b1WcwEfLk6IOp6U-OLIjywJImJax95we-Gs/s400/DSC07966.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTCXhadxsxNh2grO1RMpCa1q056qOIy07PCd-NANhZcLtEIfJv2hJ9tpjZdidMhuqTPTr2DRmDjCl_cOoP8BFMGS6weJD0N7SYPa9wDubpUbhufao86VjWusYetY_EcwVDg6tERE3NvsM/s1600/DSC07960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTCXhadxsxNh2grO1RMpCa1q056qOIy07PCd-NANhZcLtEIfJv2hJ9tpjZdidMhuqTPTr2DRmDjCl_cOoP8BFMGS6weJD0N7SYPa9wDubpUbhufao86VjWusYetY_EcwVDg6tERE3NvsM/s400/DSC07960.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: center;"><span style="font-size: small;"><b>Monkey Bars</b></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: center;"><span style="font-size: small;"><i>Cooking Light</i>, October 2001</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: center;"><span style="font-size: small;">Yield: 16 servings (serving size: 1 bar)</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Ingredients</u></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/2 cup raisins</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1 1/2 tablespoons dark rum or apple juice</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1 cup all-purpose flour</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/2 teaspoon baking powder</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/2 teaspoon baking soda</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/4 teaspoon salt</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">3/4 cup packed brown sugar</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/4 cup butter, softened</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/2 cup mashed ripe banana</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">3 tablespoons low-fat buttermilk</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1 teaspoon vanilla extract</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">2 large egg whites</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/3 cup chopped walnuts</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">Cooking spray</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1 tablespoon powdered sugar</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Preparation:</u></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">Preheat oven to 350°.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined. Stir in raisin mixture and walnuts.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">Nutritional Information: Calories: 135 (31% from fat), Fat: 4.7g (sat 2g,mono 1.1g,poly 1.3g), Protein: 2g, Carbohydrate: 21.8g, Fiber: 0.9g, Cholesterol: 8mg, Iron: 0.8mg, Sodium: 136mg, Calcium: 27mg.</span><br />
<div style="text-align: center;"><span style="font-size: small;">----------------------------------------------------</span></div></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span id="goog_1557065498" style="font-size: small;"><span id="goog_2002960740"></span><span id="goog_2002960741"></span></span><span id="goog_1557065499" style="font-size: small;"></span></div>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-2102092722579925806.post-79386673555307219842011-01-20T08:55:00.001-05:002011-01-20T08:59:30.208-05:00Mini Meat Loaf Muffins<div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGY6XOc6RAxqZuBv3Y7frfzjt-RPj9SZbqzmgg0owqV0wHYANnyTsLe22RwhV6lhgDT9cgB1D_iRh35DsHmnKAjDVrZqHxhsW-XjKBSXJc48KKtrQ1MajomeclAhfnWKXQsF1XE8i1NaMq/s1600/DSC08532.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGY6XOc6RAxqZuBv3Y7frfzjt-RPj9SZbqzmgg0owqV0wHYANnyTsLe22RwhV6lhgDT9cgB1D_iRh35DsHmnKAjDVrZqHxhsW-XjKBSXJc48KKtrQ1MajomeclAhfnWKXQsF1XE8i1NaMq/s400/DSC08532.JPG" width="400" /></a></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: justify;"><span style="font-size: small;">Ever wonder what <i>men</i> do when they find themselves alone when the clock strikes dinnertime? After a little research, I've discovered that you can basically classify men into four groups based on the answer to this very question.</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: justify;"><span style="font-size: small;">First, you've got "The Freak Out," who, in a sweaty-palms panic, dials for emergency pizza or Chinese (or both) to ward off starvation with greasy goodness. You'll find him glued to a couch at colleges and bachelor pads around the world. </span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: justify;"><span style="font-size: small;">Then there's "The Settler." Thanks to a traumatizing grocery store experience where he accidentally brought home <i>tofu</i> hot dogs and <i>baked</i> Doritos, this man insists that a meal can be made without leaving the house. Thus he will dine on milkless cereal, Fritos covered in ketchup and a beer. </span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: justify;"><span style="font-size: small;">Next is "The Cook," with an emphasis on those quotation marks. Although his intentions are good, after hours in the kitchen and a few dozen dirty bowls and pans, he'll eat something to the effect of an undercooked pork chop, microwaved tater tots and brownie batter. (Men can’t rationalize waiting thirty minutes for something to bake that’s perfectly tasty in five.)</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div style="text-align: justify;"><span style="font-size: small;">And finally, there's the "The Unicorn," or so called by his friends who don't believe in his existence <i>or</i> his frivolous dinnertime stories. Supposedly, when alone, he prepares a delicious meal from scratch, complete with non-canned sides and *gasp* a homemade dessert! </span></div><br />
</div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnM0UVkKQaWQDV5kZGSORBhaQ6bcwQ07GXvjEXpdEdba4QaBNPpbINmdeydKbQ9bhGTEEUvxOhiw-j4HTiDqPusHX6WDiBf3Dxsxg1VQnc5rILh6GDtgkgNql7ygkf_wc5CdXgY3C7foPf/s1600/DSC08461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnM0UVkKQaWQDV5kZGSORBhaQ6bcwQ07GXvjEXpdEdba4QaBNPpbINmdeydKbQ9bhGTEEUvxOhiw-j4HTiDqPusHX6WDiBf3Dxsxg1VQnc5rILh6GDtgkgNql7ygkf_wc5CdXgY3C7foPf/s400/DSC08461.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4eJSTsx9by900K5UVu8JAEZcjamayzJJZX0mMs1gpYZ8bjf07aJukEkWYzpdilrsfOypS1MbX9J_ytYYm0Vn7qX_GkktqIkv9Q9km6IzWiws8cGEvnn0IceWWpfXzOMffZ1Kn9JDmK6T/s1600/DSC08467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4eJSTsx9by900K5UVu8JAEZcjamayzJJZX0mMs1gpYZ8bjf07aJukEkWYzpdilrsfOypS1MbX9J_ytYYm0Vn7qX_GkktqIkv9Q9km6IzWiws8cGEvnn0IceWWpfXzOMffZ1Kn9JDmK6T/s400/DSC08467.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyDmj9CZjhzbtp-wkHwxidRyepQtyBTDVJ-dNt-S7skQOThcwS4FNfz7zTN2OyJaqIVJTtjumvFJ7PC5uqNxcFpXs38ApC3GJn4YzvHsu1v20Rp8sPtmRsPcTPwoviP0Ao19gWG9UNaD2/s1600/DSC08483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyDmj9CZjhzbtp-wkHwxidRyepQtyBTDVJ-dNt-S7skQOThcwS4FNfz7zTN2OyJaqIVJTtjumvFJ7PC5uqNxcFpXs38ApC3GJn4YzvHsu1v20Rp8sPtmRsPcTPwoviP0Ao19gWG9UNaD2/s400/DSC08483.JPG" width="400" /></a></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
<div style="text-align: justify;"><span style="font-size: small;">Now, for all you single ladies picturing a shirtless, apron-clad cutie donning a “Mr. Perfect” embroidered chef hat, take a cold shower. <i>Those </i>unicorns only exist in food blogs and reality cooking shows. And in Paris.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: small;">We're talking about <i>everyday</i> unicorns. And they're never single. Never. Because that delicious, homemade food was prepared in advanced and left by no other than...their loving wives. </span></div></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Nncp1wDnre2wiXlm3mlVCMT91GbcB4tNACkIlMUuOianNa2-4JgcBNbB6tUzxlaPZLyTW3meHFmOYM8IPizip_ic3U6zOw_2ahTQ9bXVCdkGgvVvFlQPbKIlBRTy7nvDhwYo00CwbWeq/s1600/DSC08550.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Nncp1wDnre2wiXlm3mlVCMT91GbcB4tNACkIlMUuOianNa2-4JgcBNbB6tUzxlaPZLyTW3meHFmOYM8IPizip_ic3U6zOw_2ahTQ9bXVCdkGgvVvFlQPbKIlBRTy7nvDhwYo00CwbWeq/s400/DSC08550.JPG" width="400" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FLw3MJcU3oBb7RdZkMDtN7EKBpUDLTc7RHzDUWmgrdZLGXLFVzgNABNktSWpqjbAzc1s-MG49ahearizS61qU9eDL_EbfeUiMBHWwwCnz9THKxE6xl1-JtqQp5SH3QwP7bJjFhFKo0Xk/s1600/DSC08539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FLw3MJcU3oBb7RdZkMDtN7EKBpUDLTc7RHzDUWmgrdZLGXLFVzgNABNktSWpqjbAzc1s-MG49ahearizS61qU9eDL_EbfeUiMBHWwwCnz9THKxE6xl1-JtqQp5SH3QwP7bJjFhFKo0Xk/s400/DSC08539.JPG" width="400" /></a> </span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: left;"><br />
<div style="text-align: justify;"><span style="font-size: small;">And if you happen to be a wife, like me, who from time to time finds herself flying across the country for work or a wedding, or you simply like the idea of a weekend with the girls, these little mini meatloaf muffins are the perfect stash-away meal for your man. They're quick to make, packed with protein and nutrition (also a sneaky way to make <strike>husbands</strike> kids eat carrots) and wonderfully freezable.</span></div></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: justify;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: justify;"><span style="font-size: small;">To save your homemade love for later, bake and let cool, then wrap each serving (two muffins) in plastic wrap and store in freezer bags in the freezer. When your hubby gets hungry, a quick nuke in the microwave is all it takes for a full belly. Alongside a salad and some homemade cookies or his favorite pie, he's set for a while. At least until breakfast. Thank goodness for Pop-Tarts.</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0v8gxz5LKXcTW4mvCS6zGtlDuWk7BWKdnRztmLxLt3AyIJicAO6LJKHXM5B3g4HWwcLvQ_6_5auPSZxVkhdAR42Vhfxf_b_FOYcfgqmKni7bjAxWsGJIdKy3wnBK8B60PCDRituTUN4Km/s1600/DSC08544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0v8gxz5LKXcTW4mvCS6zGtlDuWk7BWKdnRztmLxLt3AyIJicAO6LJKHXM5B3g4HWwcLvQ_6_5auPSZxVkhdAR42Vhfxf_b_FOYcfgqmKni7bjAxWsGJIdKy3wnBK8B60PCDRituTUN4Km/s400/DSC08544.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2oPZOEBvxx60EtNSpMaNQ2M9Rv-dvZYK4Z7MdWu2Kv1DYuC2pN1x4xzfl4I8uyNfuft4-NyVNii436pwhwuINXJagpSsAgBU80bOe0_lr90n2dwQ_HeIUzBPm-hJevsqOni2B669Ogim/s1600/DSC08547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2oPZOEBvxx60EtNSpMaNQ2M9Rv-dvZYK4Z7MdWu2Kv1DYuC2pN1x4xzfl4I8uyNfuft4-NyVNii436pwhwuINXJagpSsAgBU80bOe0_lr90n2dwQ_HeIUzBPm-hJevsqOni2B669Ogim/s400/DSC08547.JPG" width="400" /></a></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><div style="text-align: justify;"><span style="font-size: small;">P.S. I'm back! I've enjoyed the most wonderfully long Florida/Bahamas vacation, and a lot of nice time with family. But I'm back in the kitchen...and back in blog land with lots of great recipes to share. Stay tuned!<br />
</span></div><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: center;"><span style="font-size: small;"><b>Dinner Meat Loaf “Muffins”</b></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;">David Bonom, <i>Cooking Light</i>, MARCH 2006 </span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: center;"><span style="font-size: small;">Yield: 6 servings (serving size: 2 "muffins")</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Ingredients:</u></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1 teaspoon olive oil</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1 cup finely chopped onion</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/2 cup finely chopped carrot</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1 teaspoon dried oregano</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">2 garlic cloves, minced</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1 cup ketchup, divided</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1 1/2 pounds ground beef, extra lean (raw)</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1 cup finely crushed fat-free saltine crackers (about 20)</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">2 tablespoons prepared mustard</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1 teaspoon Worcestershire sauce</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/4 teaspoon freshly ground black pepper</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">2 large eggs</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">Cooking spray</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: justify;"><span style="font-size: small;"><u>Preparation:</u></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: justify;"><span style="font-size: small;">Preheat oven to 350°.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: justify;"><span style="font-size: small;">Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: justify;"><span style="font-size: small;">Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: justify;"><span style="font-size: small;">Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><div style="text-align: justify;"><span style="font-size: small;"><u>Nutritional Info:</u> Calories: 276 (28% from fat), Fat: 8.6g (sat 3g,mono 4g,poly 0.8g), Protein: 28.7g, Carbohydrate: 21.7g, Fiber: 1.8g, Cholesterol: 131mg, Iron: 3.9mg, Sodium: 759mg, Calcium: 48mg.</span></div><div style="text-align: center;"><span style="font-size: small;">------------------------------------------------------- </span></div></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"></div>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-2102092722579925806.post-70789409874044739172010-11-19T09:38:00.003-05:002010-11-19T09:42:36.450-05:00Warm, Stuffed Peaches & Oatmeal Cookie Peach Cobbler<div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PkrWtszq-_l0tDJTu2BHRNNcyJiALJUP6DnQZPWtzzTz-vyJDaHvjHaIGY7BEp7aLIWAzzOJHmam4zPlaFWU8YlhB5NWc6_IJJE1eymzJeqgW5W8p-D8Tk40Z_ncn7tmIeW2UvCUvC-L/s1600/DSC01422.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PkrWtszq-_l0tDJTu2BHRNNcyJiALJUP6DnQZPWtzzTz-vyJDaHvjHaIGY7BEp7aLIWAzzOJHmam4zPlaFWU8YlhB5NWc6_IJJE1eymzJeqgW5W8p-D8Tk40Z_ncn7tmIeW2UvCUvC-L/s400/DSC01422.JPG" width="400" /></a></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><br />
<div style="text-align: left;"><span style="font-size: small;">Okay, so I realize I am one gigantic tease right now, dangling delicious peach recipes in front of you when your grocery stores and farmers markets are most likely fresh out. Sadly, our fuzzy friends have been replaced long ago with pumpkins, pears and gourds and won't be returning for quite some time.</span><br />
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<div style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBoz4dMCPMao7a7J247-szh7kz1Qe9mPqGCh7X_FzkLqpzNa7O_T5ExTBv8fahn02JGfNdcR80UKedN4KRSe4KqmA_1Ka1QIch8__A6TgCtD-I3_MDbV2_oq5377Xg4c7nI6sO2pSN6Mcr/s1600/DSC09527.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBoz4dMCPMao7a7J247-szh7kz1Qe9mPqGCh7X_FzkLqpzNa7O_T5ExTBv8fahn02JGfNdcR80UKedN4KRSe4KqmA_1Ka1QIch8__A6TgCtD-I3_MDbV2_oq5377Xg4c7nI6sO2pSN6Mcr/s400/DSC09527.JPG" width="400" /></a></span> </div></div></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: left;"><br />
<span style="font-size: small;">So why? Why am I doing this to you? Because I love you. Because I want you to have these amazing peach recipes. And because I know that these dishes are entirely too delicious to be thrown on the back burner until next summer, where they will inevitably get lost in the shuffle of all the new grilled, frosty and tropical treats I'll be touting.</span><br />
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<span style="font-size: small;">Just promise me you'll flag...bookmark...print...whatever you have to do to assure these recipes are in your hands when peaches are once again within grasp. Promise me that, and I'll promise <i>you</i> a delicious breakfast and dessert. </span><br />
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</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWO0z9agKxfF89EfIO-DLLf-biELqxOqRMcMm9SrlhzPmkGINFEfF3XlCIPv0I6474Y0kTdU_fXoRz1xy0bTR4BpRHTUwYoHF1HgEM_yyHMdo0N0FOU-M6NCoLjKKsXkQLfUJpqGpN5eTV/s1600/DSC01348.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWO0z9agKxfF89EfIO-DLLf-biELqxOqRMcMm9SrlhzPmkGINFEfF3XlCIPv0I6474Y0kTdU_fXoRz1xy0bTR4BpRHTUwYoHF1HgEM_yyHMdo0N0FOU-M6NCoLjKKsXkQLfUJpqGpN5eTV/s400/DSC01348.JPG" width="400" /></a></span> </div></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div class="MsoNormal"><div style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQntEIZsPxwg9iuN_TKeP74h-wf94BmOglT7JNXHG4L1gZe_TfA0Dadkry8HFAFE7XbnwHGHZEPAugzxp2NSeewr67ZxDirK_nmB_osVKU4FLKg6LMZ9GWvPBOAC8BZMVtFxfolbUz6iZ/s1600/DSC01345.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQntEIZsPxwg9iuN_TKeP74h-wf94BmOglT7JNXHG4L1gZe_TfA0Dadkry8HFAFE7XbnwHGHZEPAugzxp2NSeewr67ZxDirK_nmB_osVKU4FLKg6LMZ9GWvPBOAC8BZMVtFxfolbUz6iZ/s400/DSC01345.JPG" width="400" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKe1S25lWqQS_hvOAiMN6ZR8WUjAwJfT2XhyphenhyphenLo-KZJdPezlsM7hOC9UesCffOcpKBa3Gs5Lp27GB27SWlqSc11ga2x_2vPFGa9ggMyVA-icGsgSsoYy-Fqk6VkBy1WSuy8TtRC_KEtr1z1/s1600/DSC01369.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKe1S25lWqQS_hvOAiMN6ZR8WUjAwJfT2XhyphenhyphenLo-KZJdPezlsM7hOC9UesCffOcpKBa3Gs5Lp27GB27SWlqSc11ga2x_2vPFGa9ggMyVA-icGsgSsoYy-Fqk6VkBy1WSuy8TtRC_KEtr1z1/s400/DSC01369.JPG" width="400" /></a></span> </div><div style="text-align: center;"><span style="font-size: small;"><br />
</span></div><span style="font-size: small;">In my opinion, these stuffed peaches are one of the few bearable ways to start a morning. Who doesn't love waking up to a house filled with autumn spices and a plate of warm, soft peaches? They're stuffed with toasted almonds, graham cracker crumbs, dried fruit, brown sugar and spices, baked, and topped with warm peach nectar and creamy vanilla yogurt. They're packed with nutrition, delicious, elegant <i>and</i> great for company on a chilly fall morning. (Just not <i>too</i> late…ahem....into fall.) <u></u></span><br />
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<span style="font-size: small;">The only modification I made was to use different dried fruits. The recipe calls for tropical fruit, but I opted for a mix that included cranberries, strawberries, cherries and blueberries. (Delish!) I'm sure whatever mix you have on hand would work as well, even raisins. </span><br />
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</div><div class="MsoNormal"><div style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vgHB6bhYc-WnUYLIdxIXSfGilQjRKLxG3mUEOMblGzKOYpV_bfPK6YYpnlK3gCbIjfWdb5gNSKPmZ2TD8agVVr9hGxyw9twylfHsON0UEQ4jKjZtXRA-wdzg-5-m7cWsRjfZjrqbsx6K/s1600/DSC01377.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vgHB6bhYc-WnUYLIdxIXSfGilQjRKLxG3mUEOMblGzKOYpV_bfPK6YYpnlK3gCbIjfWdb5gNSKPmZ2TD8agVVr9hGxyw9twylfHsON0UEQ4jKjZtXRA-wdzg-5-m7cWsRjfZjrqbsx6K/s400/DSC01377.JPG" width="400" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdDTrCPCPG3R2YVXZ_1LLfaZuxOGtGcimklgD6t1pDzNG_10-VF5lxuYFQ_qYvKpzg6bu_C4Hp2hc_RNEHTeG8YeLZRDesr3IwuTw2M_F_fX10gmkXOq7PK2ENHjVqn4CCgolKJVdZS7dz/s1600/DSC01392.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdDTrCPCPG3R2YVXZ_1LLfaZuxOGtGcimklgD6t1pDzNG_10-VF5lxuYFQ_qYvKpzg6bu_C4Hp2hc_RNEHTeG8YeLZRDesr3IwuTw2M_F_fX10gmkXOq7PK2ENHjVqn4CCgolKJVdZS7dz/s400/DSC01392.JPG" width="400" /></a></span></div><br />
<span style="font-size: small;">And the cobbler, now my all time favorite (and I’ve had my fare share of Grandma’s homemade cobblers) is super easy and super cute, served in individual ramekins and dolloped with a delicious oatmeal cookie batter. That's cobbler <i>and</i> cookies...topped with ice cream. Three desserts in my very own personal dish? Which means I don’t have to share a single bite because that’s the whole point of the personal dish? Um, yeah, it's my all-time favorite cobbler.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsZmkl0G5mccSfJmV70y1r1aln5PTtGcLktjet7yzSfbj9ZiGVNQrA_xBGssWdQNexWUc7_IKoDnVKbKev-uRcHvVATgjDyeTjSJr3thjVLYhOeoXOrNzrSJfe-9fgvUqaEc4jniQOfkT/s1600/DSC09309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsZmkl0G5mccSfJmV70y1r1aln5PTtGcLktjet7yzSfbj9ZiGVNQrA_xBGssWdQNexWUc7_IKoDnVKbKev-uRcHvVATgjDyeTjSJr3thjVLYhOeoXOrNzrSJfe-9fgvUqaEc4jniQOfkT/s400/DSC09309.JPG" width="400" /></a></span></div><div style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIfD_tzkJnThMo6ZiH6hNxI8bp2s25mjHbyzIFAQ4W4Cn0ZJDexJUs5MTMdG0RqUrMzdnFUWg7CmqWVzLxBxqntlyrw5r0uSVz7VPHDbOAsiAfKfcZhG_qC1F1Z8wwg7HZ4l376KaUpRB/s1600/DSC09347.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIfD_tzkJnThMo6ZiH6hNxI8bp2s25mjHbyzIFAQ4W4Cn0ZJDexJUs5MTMdG0RqUrMzdnFUWg7CmqWVzLxBxqntlyrw5r0uSVz7VPHDbOAsiAfKfcZhG_qC1F1Z8wwg7HZ4l376KaUpRB/s400/DSC09347.JPG" width="400" /></a></span> </div></div></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JijYt6BxCugLy6YFRJMaT08wI_0rnwbltkWuT0uPwwK-JNYvULw15tEHW_Jar4ZrPKYnUUDxnUTGwiL8w6miCszwuIUwbaGPK35d8M9UU6uZCPFe4mhR6378a8vyC_VAg-ABsqGddzh0/s1600/DSC09543.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JijYt6BxCugLy6YFRJMaT08wI_0rnwbltkWuT0uPwwK-JNYvULw15tEHW_Jar4ZrPKYnUUDxnUTGwiL8w6miCszwuIUwbaGPK35d8M9UU6uZCPFe4mhR6378a8vyC_VAg-ABsqGddzh0/s400/DSC09543.JPG" width="400" /></a></span> </div></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: left;"><br />
<span style="font-size: small;">If you simply cannot wait, I suppose you could use canned peaches for the cobbler, (eek!) although I don’t recommend using canned peaches for anything but food drives. I intend to experiment with <i>other </i>fruits myself. Apple cobbler...berry cobbler...I assume they all could benefit from a chewy, spiced oatmeal cookie crust, don't you?</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
<span style="font-size: small;">But for the stuffed peaches, well, I’m sorry, you’ll definitely have to wait a bit to taste this heart-warming breakfast. Like I said…I’m a tease.</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTUlluczUucuZGt4AmAo7v2UPfnfge468e149tgtE7rp72EGiUVqOOrWVP2-3uaMyVFBgsY6x6bir4EJok1Qyw_ZTnaZkFr1tlXciv3rm5iEFOfuGRRuzUIF9dE_JurJxhb72Wo5iskia/s1600/DSC09522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTUlluczUucuZGt4AmAo7v2UPfnfge468e149tgtE7rp72EGiUVqOOrWVP2-3uaMyVFBgsY6x6bir4EJok1Qyw_ZTnaZkFr1tlXciv3rm5iEFOfuGRRuzUIF9dE_JurJxhb72Wo5iskia/s400/DSC09522.JPG" width="400" /></a></span></div></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyRRO8VsJIRJnd7y3CwD8QhZIRmYe_DLQuBHocrDR9wOqrbAcDNW54Mo3CvA73_wWeMUNiOVCMwJ337YoWzxjXmxSI9zPB1FbmvaTFZL1DysfLf_VeV0_ck7DTtPRSnDvCA_xyQou4M5t/s1600/DSC09563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyRRO8VsJIRJnd7y3CwD8QhZIRmYe_DLQuBHocrDR9wOqrbAcDNW54Mo3CvA73_wWeMUNiOVCMwJ337YoWzxjXmxSI9zPB1FbmvaTFZL1DysfLf_VeV0_ck7DTtPRSnDvCA_xyQou4M5t/s400/DSC09563.JPG" width="400" /></a></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div class="MsoNormal"><span style="font-size: small;">But I promise…from here on out, it’s all foods that you can not only look at and read about, but also <i>mak</i>e. Imagine! Isn't that just...ahem...peachy?</span></div><div><span style="font-size: small;"><br />
</span></div></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-oa5Ve_xShfDW0Iy1uUW9-TOCN8QqLoUPzU1JvisCXy8oR3odqBiFFWowNG2c4lB8ibLVGcS-T6eOQwSl9YdPJ_daMx0AGirIf8-Z9adhKMoUBg5-qmxFoCUT2zN8rbJFmOdxTd-56MSN/s1600/DSC09585.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-oa5Ve_xShfDW0Iy1uUW9-TOCN8QqLoUPzU1JvisCXy8oR3odqBiFFWowNG2c4lB8ibLVGcS-T6eOQwSl9YdPJ_daMx0AGirIf8-Z9adhKMoUBg5-qmxFoCUT2zN8rbJFmOdxTd-56MSN/s400/DSC09585.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgk3tJOTAorRvZmx1920D1NahxT0MZFKxvR7xrqwlzAXMIUMdeNPtzGkGkaStVpvSwlp8fyG_lyEmnQWiMemVmNkf_C1Q23U2ZIkyKv60kJxgd-3F4_sp4O0kEC_1L7JaOb4fGJzNr8e_x/s1600/DSC01443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgk3tJOTAorRvZmx1920D1NahxT0MZFKxvR7xrqwlzAXMIUMdeNPtzGkGkaStVpvSwlp8fyG_lyEmnQWiMemVmNkf_C1Q23U2ZIkyKv60kJxgd-3F4_sp4O0kEC_1L7JaOb4fGJzNr8e_x/s400/DSC01443.JPG" width="400" /></a></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><b>Warmed, Stuffed Peaches</b></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;">Maureen Callahan, <i>Cooking Light</i>, JULY 2006 </span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: center;"><span style="font-size: small;">Yield: 8 servings (serving size: 1 peach half and 1 tablespoon yogurt)</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: center;"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=10000001206163"><span style="font-size: small;"></span></a><span style="font-size: small;"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=10000001206163"><u></u></a><u></u></span><u><span style="font-size: small;"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=10000001206163">Printable Recipe Card (Does not include my notes)</a></span></u><span style="font-size: small;"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=10000001206163"><br />
</a></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Note:</u> You can prepare and refrigerate the stuffing before you go to bed, then assemble and bake the peaches in the morning. Enjoy one peach half as a pre or post-workout snack. Or have two stuffed peach halves with an eight-ounce glass of skim milk or one ounce of string cheese for breakfast. The peach halves also are a nice addition to a brunch buffet.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Ingredients:</u></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">4 peaches, halved and pitted</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/2 cup dried tropical mixed fruit (such as Sunkist brand)</span><br />
<span style="font-size: small;"><b>(<i>I used a mix of dried strawberries, cranberries, blueberries and cherries)</i></b></span> </div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/4 cup slivered almonds, toasted</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">2 tablespoons graham cracker crumbs</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">2 tablespoons brown sugar</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/4 teaspoon ground allspice</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1 (12-ounce) can peach nectar</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/2 cup vanilla yogurt, divided</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Preparation:</u></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">Preheat oven to 350°.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">Scoop out peach pulp to form a 2-inch circle in center of each half. Reserve pulp, and finely chop. Combine pulp, dried fruit, toasted almonds, graham cracker crumbs, brown sugar, and allspice. Divide the pulp mixture evenly among peach halves. Place stuffed peach halves in an 11 x 7-inch baking dish. Add nectar to pan. Bake at 350° for 40 minutes or until peaches are tender. Drizzle peach halves evenly with liquid from pan. Top evenly with yogurt.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Nutritional Information</u><u>:</u> Calories: 134 (17% from fat), Fat: 2.5g (sat 0.7g,mono 1.3g,poly 0.5g), Protein: 2.2g, Carbohydrate: 27g, Fiber: 2.1g, Cholesterol: 2mg, Iron: 0.5mg, Sodium: 30mg, Calcium: 39mg.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
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</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: center;"><span style="font-size: small;"><b>Oatmeal Cookie Peach Cobbler</b></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><i>Cooking Light</i>, JUNE 2009 </span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: center;"><span style="font-size: small;">Yield: 12 servings (serving size: about 1 cup)</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in; text-align: center;"><span style="font-size: small;"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=10000001206163"><u></u></a><u></u></span><u><span style="font-size: small;"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=10000001898559">Printable Recipe Card</a></span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=10000001898559"><span style="font-size: small;"></span></a><span style="font-size: small;"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=10000001206163"></a></span></u><span style="font-size: small;"></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Note:</u> You can make this in individual ramekins with one dollop of dough on top of each. The baking time remains the same.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">Ingredients:</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Topping:</u></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/2 cup granulated sugar</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/2 cup packed brown sugar</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/2 cup butter, softened</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">2 teaspoons vanilla extract</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1 large egg</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">4.5 ounces all-purpose flour (about 1 cup)</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1 cup old-fashioned rolled oats</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/2 teaspoon baking powder</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/2 teaspoon salt</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Filling:</u></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">11 cups sliced peeled peaches (about 5 pounds)</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">1/3 cup granulated sugar</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">2 tablespoons all-purpose flour</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">2 tablespoons fresh lemon juice</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">Cooking spray</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Preparation:</u></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">Preheat oven to 350°.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;">To prepare filling, combine sliced peeled peaches, 1/3 cup granulated sugar, 2 tablespoons flour, and fresh lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9–inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. Bake at 350° for 40 minutes or until lightly browned and bubbly.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Nutritional Information</u><u>:</u> Calories: 307, Fat: 9.1g (sat 5.1g,mono 2.4g,poly 0.7g) </span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Protein: 4.5g, Carbohydrate: 54.1g, Fiber: 3.8g, Cholesterol: 38mg, Iron: 1.6mg, Sodium:177mg, Calcium: 43mg.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;">------------------------------------------------------ </span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span id="goog_585976541" style="font-size: small;"></span><span id="goog_585976542" style="font-size: small;"></span></div>Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-2102092722579925806.post-11973900642800726692010-11-05T09:04:00.001-04:002010-11-05T09:04:56.050-04:00My Halloween Costume Made You a Snack (Grilled Portobello Burgers)<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Gloh2M-9RQH9JWGKsPt9w1dFVfPH37omQPLjgRbbwX7JRo18t5ak6396jyZs3AKhRbD20t8aZ6dJFctCvASJMzbX1SAJB9SynFInf5M7aU1GRYEavtKOiOr8t0HK54sPgExsoflyWStw/s1600/DSC08416.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Gloh2M-9RQH9JWGKsPt9w1dFVfPH37omQPLjgRbbwX7JRo18t5ak6396jyZs3AKhRbD20t8aZ6dJFctCvASJMzbX1SAJB9SynFInf5M7aU1GRYEavtKOiOr8t0HK54sPgExsoflyWStw/s400/DSC08416.JPG" width="400" /></a><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></div><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Today, </span><span style="font-family: Helvetica;">I’m writing about my Halloween costume for a chance to score <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">a sweet camera from the lovely ladies over at </span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://www.thesitsgirls.com/">The Secret’s in the Sauce</a></span><span style="font-family: Helvetica;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">. But instead of just showing you my costume, I thought I’d let <i>my costume</i> do a guest post. </span></span><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Helvetica;">Meet Rain, a non-conforming, ironic fashion wearing, patchouli-reeking dirty hipster. And her boyfriend, Noah.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnY7KntkMU6ehPDFwAfrXD-F4YKqL-nZAz1cfMtYCP_vw9W8G-b8GgfIb5D857pjw2e2vCQfQophhSdKHyDntYCOFv6sxKnaoCXIzSe5iPHmdtKVSqPPoFBh_aLq_EbPVKVXdFZDHzosS/s1600/DSC01836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnY7KntkMU6ehPDFwAfrXD-F4YKqL-nZAz1cfMtYCP_vw9W8G-b8GgfIb5D857pjw2e2vCQfQophhSdKHyDntYCOFv6sxKnaoCXIzSe5iPHmdtKVSqPPoFBh_aLq_EbPVKVXdFZDHzosS/s400/DSC01836.JPG" width="400" /></a></div><br />
<div class="MsoNormal" style="color: #0c343d;"><span style="font-family: Helvetica;"></span><span style="color: black;"><span style="font-family: Helvetica;">RAIN:</span></span></div><div class="MsoNormal" style="color: #134f5c;"><br />
</div><div class="MsoNormal" style="color: #134f5c;"><i><span style="font-family: Helvetica;">i almost didn't agree to do this post because blogging is so mainstream and conformist. but then i thought, blogging from my iphone while sipping a fair trade latte at a nontraditional coffee shop/venue/turtle farm is like, totally deck, so I’ll drop a few lines. </span></i></div><div class="MsoNormal" style="color: #134f5c;"><br />
</div><div class="MsoNormal" style="color: #134f5c;"><i><span style="font-family: Helvetica;">(p.s. i only use lowercase letters because their value is totally underestimated, just like mine. isn't that poetic? shuhhh...)</span></i></div><div class="MsoNormal" style="color: #134f5c;"><br />
</div><div class="MsoNormal" style="color: #134f5c;"><i><span style="font-family: Helvetica;">last night, after the greasy haired girls concert, i was majorly craving something vegan and nontraditional, but I was fresh out of soy chips. good thing my boyfriend noah had some shrooms in his window garden, so we made these.</span></i></div><div class="MsoNormal" style="color: #134f5c;"><br />
</div><div class="MsoNormal" style="color: #134f5c;"><i><span style="font-family: Helvetica;"></span></i> </div><div class="MsoNormal" style="color: #134f5c;"><i><span style="font-family: Helvetica;"></span></i><i><span style="font-family: Helvetica;">i love the fact that they're burgers, but there's no burger. so ironic. </span></i></div><span style="font-family: Helvetica;"> </span><br />
<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/AVvXsEgNrgMeTbA4ywkS8rG6vfSl7ZqalX6DqdYMAirnlfOlX5wD-ayF_mPtYGtU8_4Ltyq95QV2_0OT2IGKwwfAiXA2bTavFVCWYS2IMvnzxhOAo4QTUJUvI7CzAJ57H-HIzGl_ZXN7M1WUQ1mh/s1600/DSC08408.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNrgMeTbA4ywkS8rG6vfSl7ZqalX6DqdYMAirnlfOlX5wD-ayF_mPtYGtU8_4Ltyq95QV2_0OT2IGKwwfAiXA2bTavFVCWYS2IMvnzxhOAo4QTUJUvI7CzAJ57H-HIzGl_ZXN7M1WUQ1mh/s400/DSC08408.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-IaTX9qrZRwIPYivZUMYo3dPpAhJ2nDoS1TzFoFLP9zrc7RHWJ8SbozZWvabO37Xw4KCHah57cqxbjvngqXwfWzRbKUzpj_Y0yl3yvGhrN1lXDWkmFux9zD-wqlkMtAmEMBNrp6PWTh-/s1600/DSC08399.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-IaTX9qrZRwIPYivZUMYo3dPpAhJ2nDoS1TzFoFLP9zrc7RHWJ8SbozZWvabO37Xw4KCHah57cqxbjvngqXwfWzRbKUzpj_Y0yl3yvGhrN1lXDWkmFux9zD-wqlkMtAmEMBNrp6PWTh-/s400/DSC08399.JPG" width="400" /></a></div><div class="MsoNormal" style="color: #0c343d;"></div><div class="MsoNormal" style="color: #0c343d;"></div><div class="MsoNormal" style="color: #0c343d;"></div><div class="MsoNormal" style="color: #0c343d;"><br />
</div><div class="MsoNormal" style="color: #134f5c;"><i><span style="font-family: Helvetica;">i hear these are like, totally tasty and everything, but I actually didn't eat one. i try to keep to a strict diet of American Spirit cigarettes and brunch. It keeps my skin nice and pasty and helps me grow rainbow colors in my hair. </span></i><i><span style="font-family: Helvetica;">but for all you three-meal-a-day conformists out there, don't worry, </span></i><i><span style="font-family: Helvetica;">this recipe is so easy, you can make it with one hand tied behind your back holding a pabst.</span></i><i><span style="font-family: Helvetica;"> </span></i></div><div class="MsoNormal" style="color: #134f5c;"><br />
</div><div class="MsoNormal" style="color: #134f5c;"><i><span style="font-family: Helvetica;">first, make a marinade with garlic, olive oil, balsamic vinegar and soy. mmm. i had soy sauce last night at a hole-in-the-wall, underground thai joint. yeah, i'm cultured. </span></i></div><div class="MsoNormal" style="color: #134f5c;"><br />
</div><div class="MsoNormal" style="color: #0c343d;"><i><span style="font-family: Helvetica;"><span style="color: #134f5c;">while the shrooms are marinating, put the peppers on the grill. make sure they're organic peppers carried in a reusable hemp bag from whole foods or trader joes or I'll shoot judging laser beams your way through my gigantic black-rimmed glasses. </span></span></i></div><div class="MsoNormal" style="color: #0c343d;"><br />
</div><div class="MsoNormal" style="color: #0c343d; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYH6z6TaD69l8C-JXHt9QybMdOqJSkGqwF6IjHKqEVlFd-t1wPyxWAXeAdZw_ryTzh53KzARSFvOSmkFf5sPdLyfQAbmQrWlxFGuAuxnFm_tUQ0rZnaD5qzUUPm8xPIAxrfzZ3s8-38g1A/s1600/DSC08427.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYH6z6TaD69l8C-JXHt9QybMdOqJSkGqwF6IjHKqEVlFd-t1wPyxWAXeAdZw_ryTzh53KzARSFvOSmkFf5sPdLyfQAbmQrWlxFGuAuxnFm_tUQ0rZnaD5qzUUPm8xPIAxrfzZ3s8-38g1A/s400/DSC08427.JPG" width="400" /></a><i><span style="font-family: Helvetica;"> </span></i></div><div class="MsoNormal" style="color: #134f5c;"><br />
</div><div class="MsoNormal" style="color: #134f5c;"><i><span style="font-family: Helvetica;">finally, grill the shrooms and the buns and smash it all together. you're done at this point, so it's perfectly cool to burn some incense, put on an indie electrocrap vinyl record and hold a small vigil to remember what you've just gone through. </span></i></div><div class="MsoNormal" style="color: #134f5c;"><br />
</div><div class="MsoNormal" style="color: #134f5c;"><i><span style="font-family: Helvetica;">oh, and please ignore the non-slr camera pics and the totally traditional food styling on this blog. i wanted to put the burger on the sidewalk, step on it, add some vintage buttons and take an off-centered, de-saturated photo with my Polaroid camera, but Rachel made me use her photos. Such a poser.</span></i></div><div class="MsoNormal" style="color: #134f5c;"><span style="font-family: Helvetica;"> </span><i><span style="font-family: Helvetica;"> </span></i></div><div class="MsoNormal" style="color: #134f5c;"><i><span style="font-family: Helvetica;">I’m out. Noah and I are going to down a few bronsons, then ride to the thrift store on our fixed gear bikes to buy some ironic t-shirts. Peace.</span></i></div><div class="MsoNormal" style="color: #0c343d;"><br />
</div><div class="MsoNormal" style="color: #0c343d; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_l-QLWwTLa8TikgYT4L4-0aTr0c8zZjfBTKtt9pjK4zoczKa0zbYiXdBg0KQaVCUBwtYK-6qqtZUcsEQVLKuk4uRCmqtmL6pJo-EVXE_3rizDeuy5JoGPbj1dQpcHId904IJICCr256UI/s1600/DSC08419.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_l-QLWwTLa8TikgYT4L4-0aTr0c8zZjfBTKtt9pjK4zoczKa0zbYiXdBg0KQaVCUBwtYK-6qqtZUcsEQVLKuk4uRCmqtmL6pJo-EVXE_3rizDeuy5JoGPbj1dQpcHId904IJICCr256UI/s400/DSC08419.JPG" width="400" /></a><i><span style="font-family: Helvetica;"> </span></i></div><div class="MsoNormal" style="color: #0c343d;"><br />
</div><span style="font-family: Helvetica;">Wow, thanks, Rain. Now, while Ms. Hip didn't try these burgers, I absolutely did and WOW. Simply awesome. My hubby, Noah…err…Luke, inhaled them even though they don’t contain meat, which is pretty much the one requirement for a good burger in his book. </span> <br />
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</div><div class="MsoNormal"><span style="font-family: Helvetica;">The mushrooms are super tender and juicy, the red pepper mayo has a wonderful smoky pepper flavor and the onion rolls are THE PERFECT bun for this sandwich. All in all, it's an awesome burger. </span><span style="font-family: Helvetica;">If it's too chilly to grill, your broiler should work just fine, or a stove-top grill pan. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #134f5c; font-family: Helvetica;">o</span><i><span style="font-family: Helvetica;"><span style="color: #134f5c;">r you could just grill outside when it's cold, cause that's like...so nontraditional...shuuhhhh...</span></span></i></div><div class="MsoNormal"><i><span style="font-family: Helvetica;"><br />
</span></i></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/AVvXsEj2MGK1PZ6GasJK50DPvESC26k0nPbwcaZhww9SytZAuIfxHwdtTHY6sBPwlQZt83h8qd5HqnB8RzuBjZa6afR-zZ3_n0OpNPI_VtDEe1CUFF5ffT5daGhvZJe-ub3r2ij3z5jTCTXCmgYF/s1600/DSC08431.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2MGK1PZ6GasJK50DPvESC26k0nPbwcaZhww9SytZAuIfxHwdtTHY6sBPwlQZt83h8qd5HqnB8RzuBjZa6afR-zZ3_n0OpNPI_VtDEe1CUFF5ffT5daGhvZJe-ub3r2ij3z5jTCTXCmgYF/s400/DSC08431.JPG" width="400" /></a></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
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</div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><b><span style="font-family: Helvetica;">Grilled Portobello Burgers with Roasted Red Pepper Mayo</span></b></div><div></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><span style="font-family: Helvetica;">Yield: 4 servings</span></div><div style="text-align: center;"></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Helvetica;">Bill and Cheryl Jamison, <i>Cooking Light</i>, May 2003 </span></div><div style="text-align: center;"></div><div class="MsoNormal" style="text-align: center;"><br />
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<span style="font-family: Helvetica;"><u><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=printCardB&recipe_id=10000001036125">Printable recipe card</a></u></span><br />
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<span style="font-family: Helvetica;"><u>Note:</u> Meaty and versatile, marinated portobello mushrooms make great burgers. Half of a roasted bell pepper is stirred into mayonnaise for the sandwich spread. Use the leftover bell pepper as a pizza topping, in salad, or tossed with pasta.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Ingredients:</span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/4 cup low-sodium soy sauce</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/4 cup balsamic vinegar</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">2 tablespoons olive oil</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">3 garlic cloves, minced</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">4 (4-inch) portobello mushroom caps</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1 small red bell pepper</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Cooking spray</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/4 cup low-fat mayonnaise</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/2 teaspoon olive oil</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/8 teaspoon ground red pepper</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">4 (2-ounce) onion sandwich buns</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">4 (1/4-inch-thick) slices tomato</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">4 curly leaf lettuce leaves</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Preparation:</span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Combine first 4 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally. Remove mushrooms from bag; discard marinade.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Prepare grill to medium heat.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves on grill rack coated with cooking spray; grill 15 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Reserve 1 pepper half for another use. </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Finely chop 1 pepper half; place in a small bowl. Add mayonnaise, 1/2 teaspoon oil, and ground red pepper; stir well.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill 4 minutes on each side. Place buns, cut sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted. </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Spread 2 tablespoons mayonnaise mixture on top half of each bun. Place 1 mushroom on bottom half of each bun. Top each mushroom with 1 tomato slice and 1 lettuce leaf; cover with top halves of buns.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;"><span style="text-decoration: none;"><br />
</span></span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Nutritional Information:</span></u><span style="font-family: Helvetica;"> Calories: 251 (30% from fat), Fat: 8.4g (sat 2.3g,mono 3.7g,poly 2.1g), Protein: 7.3g, Carbohydrate: 37.9g, Fiber: 2.4g, Cholesterol: 0.0mg, Iron: 2.2mg, Sodium: 739mg, Calcium: 81mg.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><span style="font-family: Helvetica;">--------------------------------------------------------- </span></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;"></div>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-2102092722579925806.post-33643642059110810772010-11-04T09:15:00.000-04:002010-11-04T09:15:45.346-04:00Spicy Snack mix<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84JZH7dZJLRDvinJdMdESwmsDsk13yzJKGO4qD_v3tFv40F-jEP_E7akri5BMJx9dft4APo9WYSmMnVgc6FzUXm04okxf7sUqcDyQLrJb9pTNMotJbkmQWaD_m4frzrtT7spbpYOgeL2e/s1600/DSC07897.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84JZH7dZJLRDvinJdMdESwmsDsk13yzJKGO4qD_v3tFv40F-jEP_E7akri5BMJx9dft4APo9WYSmMnVgc6FzUXm04okxf7sUqcDyQLrJb9pTNMotJbkmQWaD_m4frzrtT7spbpYOgeL2e/s400/DSC07897.JPG" width="400" /></a></div><br />
<div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">I’m celebrating Halloween with </span><span style="font-family: Helvetica;"><a href="http://www.thesitsgirls.com/" target="_blank">The Secret’s in the Sauce</a></span><span style="font-family: Helvetica;"> for a chance to win a sweet camera. Today it's all about something we made for Halloween. Enjoy!</span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Helvetica;"> </span><span style="font-family: Helvetica;">----------------------------------------------- </span></div><span style="font-family: Helvetica;">Halloween is all about candy. Lots, and lots of candy. The holiday itself is practically a piñata, bursting at the seams with chocolate bars, caramels and tootsie pops. But what about those of us with a salty tooth? The sort of people who would happily down a plate of nachos over a bowl of ice cream? The weird ones who top their chocolates with salt? The annoying dates like yours truly that go out for dessert and coffee and end up ordering fried mozzarella sticks and beer? What does Halloween have to offer these people? </span> <br />
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</div><div class="MsoNormal"><span style="font-family: Helvetica;">Well, among the caramel apples and the cider mill donuts and the overflowing bags of candy, there’s one salty treat that I couldn’t get enough of this year. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">Now, I’m not huge a fan of popcorn. And I loathe pretzels. Cereal sans the milk? Blah. And let’s just say in my opinion, plain ‘ol peanuts are much better suited for peanut butter than straight-from-the-jar popping. But all mixed together and coated with a garlicky, spicy, buttery sauce and baked to crispy perfection? Delicious. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">So, I hereby give to you, a falltastic snack that will satisfy even the biggest salty snack addicts out there, and may even lure in few sweet freaks for a much needed sugar high hiatus.</span></div><div class="MsoNormal"><span style="font-family: Helvetica;"> <br />
</span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwzYW_rF-9PsccxyyPY_B8p0KIgaoc86asC3dIBtwtc66lq9erv0JlyHAFxwiiRfEn1bctCyazXYllirs2jn0ZQ6ozBW1mnV2esoIjrD2wY3twYlpF5rQUDTLpCIPmKr57-aSDnKah5lLL/s1600/DSC07823.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwzYW_rF-9PsccxyyPY_B8p0KIgaoc86asC3dIBtwtc66lq9erv0JlyHAFxwiiRfEn1bctCyazXYllirs2jn0ZQ6ozBW1mnV2esoIjrD2wY3twYlpF5rQUDTLpCIPmKr57-aSDnKah5lLL/s400/DSC07823.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8GYjyBH3ndo_K-9jRSDn7-OkG0vDoM5tuDiEw5ljqYsgU9dIxLhrclJ48Aq2R4ubh-Z7zjsB14-DmmmcD2COFDQVY0vnf2SqRQIOCBLqpj4I3psNhLu_F7cvwhoEV8tzVxSxuj_gszNi/s1600/DSC07824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8GYjyBH3ndo_K-9jRSDn7-OkG0vDoM5tuDiEw5ljqYsgU9dIxLhrclJ48Aq2R4ubh-Z7zjsB14-DmmmcD2COFDQVY0vnf2SqRQIOCBLqpj4I3psNhLu_F7cvwhoEV8tzVxSxuj_gszNi/s400/DSC07824.JPG" width="400" /></a></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/AVvXsEjglGUN0HNjNHwY2M1oMBmMu71a-wB7mhglm1Rr2gr4pW9LA0yjrnI3QSc1xJI1kfAiHgx3Q6U6BFjxtQcOJrNQwkY3l6g_1ougMpjem0DgcWKWRt3dVSNxTVaswvk5JGZQWbFx_H8_jlin/s1600/DSC07836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjglGUN0HNjNHwY2M1oMBmMu71a-wB7mhglm1Rr2gr4pW9LA0yjrnI3QSc1xJI1kfAiHgx3Q6U6BFjxtQcOJrNQwkY3l6g_1ougMpjem0DgcWKWRt3dVSNxTVaswvk5JGZQWbFx_H8_jlin/s400/DSC07836.JPG" width="400" /></a></div><br />
<div class="MsoNormal"><span style="font-family: Helvetica;">And while it may have been the perfect snack for toting under butterfly wings or witch capes to a hopping Halloween party, it’s also delightful for munching on any day of the year, whether in front of the TV, behind a hand of cards, or on top of a pillow during a slumber party gossip sesh. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">And to make things even better, the recipe is wicked easy, although I did make a few alterations to the original recipe. I added the protein-packed peanuts so I could pass it off as a meal (ha!), reduced the popcorn and maybe...just maybe... I cheated and used butter-flavored popcorn when I was supposed to use popcorn "without fat." So sue me. </span></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXbZOysVbWCJOZu-ubBhtKPZEiWAjm1D62KBf-JZgNpdqV2jG_e5FqV7rpf4g-rQzbzY5Eip8ZcD58sZuokpgZx2EUpzZcF9VqKJIlwCY3DG1606Z8S9Mg_wr3el0GN3kr8iu6ccVZGsM/s1600/DSC07843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXbZOysVbWCJOZu-ubBhtKPZEiWAjm1D62KBf-JZgNpdqV2jG_e5FqV7rpf4g-rQzbzY5Eip8ZcD58sZuokpgZx2EUpzZcF9VqKJIlwCY3DG1606Z8S9Mg_wr3el0GN3kr8iu6ccVZGsM/s400/DSC07843.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF2Ca9XFwQdrnwvYqrAAwJpkuz-TzxE8fc-GK1wdKlxh4P6CgjYnSeMFFc5QygSkJ_kLar32AmKe1DKk9G0v_mx1m3ZxOM1vdILks366B7dyzmItLA_VRe8R3RX8HF-wcTqWR8cxkNJXJS/s1600/DSC07844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF2Ca9XFwQdrnwvYqrAAwJpkuz-TzxE8fc-GK1wdKlxh4P6CgjYnSeMFFc5QygSkJ_kLar32AmKe1DKk9G0v_mx1m3ZxOM1vdILks366B7dyzmItLA_VRe8R3RX8HF-wcTqWR8cxkNJXJS/s400/DSC07844.JPG" width="400" /></a></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/AVvXsEjber8pdlbcFZMH9pabh7KsJHWV8kVyxFjxjrpBMvSzk4CZf_2wTqoeuTkxBp-3gqikfFk86AlmzK8kYzGSO0KVFjU6YNpz5c41sKuZy72upw8gskfbX6QqBc16Bn9f3_7f29S0sUxlL552/s1600/DSC07852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjber8pdlbcFZMH9pabh7KsJHWV8kVyxFjxjrpBMvSzk4CZf_2wTqoeuTkxBp-3gqikfFk86AlmzK8kYzGSO0KVFjU6YNpz5c41sKuZy72upw8gskfbX6QqBc16Bn9f3_7f29S0sUxlL552/s400/DSC07852.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><span style="font-family: Helvetica;">Try it. You’ll love it. It’s like Chex Mix, but way better, healthier and cheaper than the bagged stuff. And far better for our poor post-Halloween bodies than raiding the candy stash of those younger and weaker than us. Although, I say go for both: salty and sweet. Bite of candy. Bite of snack mix. Smile. Just leave a few tootsie rolls for the kids.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;"></span></div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EsTQvDOBKBs9blohgt3xy09mULK3qPg_71zNv6KciYl6_KyLDClcBSwcMkDS0gpqNhKRwM1pdjJDA5jx2423UKyWGxO-jSE-U2YxSnxSsASXaTFuwsJs-0rzQxoLJv_flr2ka5xwaBoX/s1600/DSC07908.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EsTQvDOBKBs9blohgt3xy09mULK3qPg_71zNv6KciYl6_KyLDClcBSwcMkDS0gpqNhKRwM1pdjJDA5jx2423UKyWGxO-jSE-U2YxSnxSsASXaTFuwsJs-0rzQxoLJv_flr2ka5xwaBoX/s400/DSC07908.JPG" width="400" /></a></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/AVvXsEg7ytjLlFbSBe6mtM2dhSklOyq6bAJOGYA2Cw4gujgvbzSWRNAdSYkJz7etG1qAf6ccetXzfAUi5CHUAaD3yoaa8wDumNIEWWUOIe8I9FNkou5xwdX9eLDzGxm-Mk3u_z5_Mj8zpHm56MtB/s1600/DSC07899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ytjLlFbSBe6mtM2dhSklOyq6bAJOGYA2Cw4gujgvbzSWRNAdSYkJz7etG1qAf6ccetXzfAUi5CHUAaD3yoaa8wDumNIEWWUOIe8I9FNkou5xwdX9eLDzGxm-Mk3u_z5_Mj8zpHm56MtB/s400/DSC07899.JPG" width="400" /></a></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/AVvXsEg8EsTQvDOBKBs9blohgt3xy09mULK3qPg_71zNv6KciYl6_KyLDClcBSwcMkDS0gpqNhKRwM1pdjJDA5jx2423UKyWGxO-jSE-U2YxSnxSsASXaTFuwsJs-0rzQxoLJv_flr2ka5xwaBoX/s1600/DSC07908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EsTQvDOBKBs9blohgt3xy09mULK3qPg_71zNv6KciYl6_KyLDClcBSwcMkDS0gpqNhKRwM1pdjJDA5jx2423UKyWGxO-jSE-U2YxSnxSsASXaTFuwsJs-0rzQxoLJv_flr2ka5xwaBoX/s1600/DSC07908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><b><span style="font-family: Helvetica;">Spicy Snack Mix</span></b></div><div></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><span style="font-family: Helvetica;">Yield: 4 cups (serving size: 1 cup)</span></div><div style="text-align: center;"></div><div class="MsoNormal" style="text-align: center;"><i><span style="font-family: Helvetica;">Cooking Light</span></i><span style="font-family: Helvetica;">, January 1993 </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Ingredients:</span></u><span style="font-family: Helvetica;"> </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">3 cups popped corn (air or microwave popped without salt or fat)</span><b><span style="font-family: Helvetica;"> </span></b></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><b><span style="font-family: Helvetica;">(<i>I reduced the popcorn and added dry-roasted peanuts)</i></span></b><span style="font-family: Helvetica;"></span><span style="font-family: Helvetica;"> </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1 cup crispy corn cereal squares</span><span style="font-family: Helvetica;"> </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1 cup tiny salted pretzels</span><span style="font-family: Helvetica;"> </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1 tablespoon butter, melted</span><span style="font-family: Helvetica;"> </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1 teaspoon chili powder</span><span style="font-family: Helvetica;"> </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/4 teaspoon ground cumin</span><span style="font-family: Helvetica;"> </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/4 teaspoon garlic powder</span><span style="font-family: Helvetica;"> </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/4 teaspoon salt</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;"><span style="text-decoration: none;"><br />
</span></span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Preparation:</span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Combine first 3 ingredients in a large zip-top heavy-duty plastic bag; set aside. </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Combine butter and remaining ingredients in a small bowl; add mixture in bag. Seal the bag and shake to coat.</span><u><span style="font-family: Helvetica;"></span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Spread mixture evenly into a 15- x 10- x 1-inch jellyroll pan. Bake at 275 degrees for 30 minutes, stirring twice. Cool completely; store in an airtight container.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Nutritional Information:</span></u><span style="font-family: Helvetica;"> Calories: 64 (25% from fat), Fat: 1.8g (sat 0.3g,mono 0.6g,poly 0.8g), Protein: 1.4g, Carbohydrate: 10.8g, Fiber: 1g, Iron: 0.7mg, Sodium: 256mg, Calcium: 6mg.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><span style="font-family: Helvetica;">----------------------------------------------- </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwzYW_rF-9PsccxyyPY_B8p0KIgaoc86asC3dIBtwtc66lq9erv0JlyHAFxwiiRfEn1bctCyazXYllirs2jn0ZQ6ozBW1mnV2esoIjrD2wY3twYlpF5rQUDTLpCIPmKr57-aSDnKah5lLL/s1600/DSC07823.JPG" style="margin-left: 1em; margin-right: 1em;"> </a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EsTQvDOBKBs9blohgt3xy09mULK3qPg_71zNv6KciYl6_KyLDClcBSwcMkDS0gpqNhKRwM1pdjJDA5jx2423UKyWGxO-jSE-U2YxSnxSsASXaTFuwsJs-0rzQxoLJv_flr2ka5xwaBoX/s1600/DSC07908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-2102092722579925806.post-21959277421914729002010-11-01T11:52:00.000-04:002010-11-01T11:52:51.499-04:00A Halloween’s Past<div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPm-Z2e2VAvNnY-Nbl8RA8LebevkiaC1T-yccEgVUG_IeGJmb6B0w0lC1fLjriAGMZGlWaVME1RBt93ZbSa5YYXOC-y4Smu0gfIXGiGXVjdB4reUV1fCfXfBZ1GBM-cu4q4x2ExpM1yyiI/s1600/candy+corn+cat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPm-Z2e2VAvNnY-Nbl8RA8LebevkiaC1T-yccEgVUG_IeGJmb6B0w0lC1fLjriAGMZGlWaVME1RBt93ZbSa5YYXOC-y4Smu0gfIXGiGXVjdB4reUV1fCfXfBZ1GBM-cu4q4x2ExpM1yyiI/s400/candy+corn+cat.jpg" width="310" /></a></div><br />
<div class="ii gt" id=":9o" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div id=":9n"> <div class="MsoNormal">I miss being a kid in the fall.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I miss drinking hot apple cider after a long day of leaf jumping in the chilly autumn air. I miss the crepe paper-draped school parties and the pumpkin-shaped sugar cookies and the construction paper bats. And I miss the homemade costumes.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">While other kids paraded around in overpriced sparkly fairy princess getups, I was at the mercy of whatever creation my mother concocted. Fortunately, I was not left in the hands of a substandard seamstress. My mom’s sewing skills landed me some pretty sweet costumes like this cat, complete with candy corn tail, ears and vest (which I must not have put on before my grandpa snapped this photo). A little dab of lipstick and a few strokes of eyeliner and I was as happy as a clam…err…cat. I didn’t have glittery wings or dollar store plastic wands, but my crafty costume was just perfect. It got the job done, scoring me more candy than I could eat in a year.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I remember bouncing down the street, loot in tow, begging each step of the way to have "just one more piece of candy...please!" Then swinging into the old folk's home, where all the sweet old ladies sat in a circle, offering pennies from their tiny coin purses. Then we'd make our way home and dump out all our candy so my mother could check for needles and sketchy confections, while my brother and I sorted the Snickers and Reese's away from the sub par Tootsie Rolls. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Oh, to be a kid again! I guess I'll just have to wait until I have my own children to experience the same excitement. Although I have learned a thing or two on how to make my own penny-pinching, laugh-conjuring costumes. For details on this year's outcome...you'll just have to come back for another post!</div><div class="MsoNormal" style="text-align: center;"><span>------------------------------------------</span></div><div class="MsoNormal"><span></span><span>I’m celebrating Halloween with <a href="http://www.thesitsgirls.com/">The Secret’s in the Sauce</a> for a chance to win a sweet camera. I'm in <i>desperate</i> need of a real camera as darker days threaten to make my tiny front porch photo shoots move indoors where the lighting is just a shade better than office fluorescent. So today was all about a memory from Halloween's past. Hope you enjoyed! </span></div><div class="MsoNormal" style="text-align: center;"><span>------------------------------------------</span></div><div class="MsoNormal"><span></span></div></div></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie7m9axNlQJqb0RscMhMZvfDBamGTcTWuVSyUIZ3PaJwce5VOWvHtX3b5NRgQVTPoh6E8gxMCbiSuOkhKMRQV524O9p7ga9umxpGueJ4hlGpAS9a40OhDazmuwstfM09Td-znfmWblV81o/s1600/candy+corn+cat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span id="goog_1219587037"></span><span id="goog_1219587038"></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2102092722579925806.post-56922797086192108542010-10-28T09:03:00.000-04:002010-10-28T09:03:01.378-04:00Tomato-Basil Salsa & Fresh Berry Daiquiris<div class="MsoNormal" style="text-align: center;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPyLTKKrvUG4X_2wkPHUacvZCqVS6HqAgm9IEldLhUzoOLrY5aAV1u6lrQE4xcT1QtZwKH4bE_wYACWfg6rRcPqCZU6eqhZd7PK1IASrNl9tj92nf6h7GqQLjqTrFjkhcbxwOt-CLBC-2/s1600/DSC08515.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPyLTKKrvUG4X_2wkPHUacvZCqVS6HqAgm9IEldLhUzoOLrY5aAV1u6lrQE4xcT1QtZwKH4bE_wYACWfg6rRcPqCZU6eqhZd7PK1IASrNl9tj92nf6h7GqQLjqTrFjkhcbxwOt-CLBC-2/s400/DSC08515.JPG" width="400" /></a><span style="font-family: Helvetica;"> </span></div></div><div class="MsoNormal"><br />
<span style="font-family: Helvetica;">I wish I could tell you that these super summery treats were meant to be posted in chilly October. That it was my purposeful plan to exclusively accommodate the parched Floridians and West Coasters, or those lucky enough to be enjoying the warm breezes of an Indian summer. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">But no. I’m simply a slacker. A procrastinator. An overworked advertising writer who finds her weekends filled with the same things that fill her weekdays. Work. Not to mention the apple orchards and the out of town guests and the trips around the country that far beat the eye twitch inducing staring competition with a blank Word doc.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">But amidst the pumpkins and the parties, I have good news... I finished my <a href="http://me-myself-and-pie.blogspot.com/2009/10/me-myself-pie.html"><u>cooking project!</u></a> I successfully cooked through a year of Cooking light recipes. But like most good news, mine is inevitably followed by bad news: I won’t allow myself to celebrate until I’ve posted all of my hard work on this here blog, because somewhere along the way, documenting the project became just as important as the actual project itself. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">So while my crammed calendar has been robbing me of the time my perfectionist nature needs to meticulously pick photos and write entries, fear not! I’ll soon be caught up and the champagne will surely flow. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">In the meantime, clap silently for my secret victory and take a break from your pumpkin-spice confections to enjoy a fresh, fruity drink and a summer salsa I made back in….err…July. </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapIYPFiuICJfCQpzBa9G1llBrf76OUuHm00F7ajsJ0rTD8yP8Ayk6JbQ9JldXSMLBlLYdt1oyykeme0ek6RlzgDDlin3tx1Vzf5gwmgYzZE8XjqvPmHLhzv87F0dGSEL7xQ_TMs3xBiLP/s1600/DSC08443.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjapIYPFiuICJfCQpzBa9G1llBrf76OUuHm00F7ajsJ0rTD8yP8Ayk6JbQ9JldXSMLBlLYdt1oyykeme0ek6RlzgDDlin3tx1Vzf5gwmgYzZE8XjqvPmHLhzv87F0dGSEL7xQ_TMs3xBiLP/s400/DSC08443.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpvh6DcMMIzfOFXcnPpt_a7XhM1c8cgeDY3weyvhSr5UKrSJM835R6-q1hXjxcxkk7gRftvc8Oql7FxCbrhVTa27yECo3vn4ngEkbSeCwxUhFAFNkAjTa1vVSctkse79FcyC-RJg1PO3X/s1600/DSC08450.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpvh6DcMMIzfOFXcnPpt_a7XhM1c8cgeDY3weyvhSr5UKrSJM835R6-q1hXjxcxkk7gRftvc8Oql7FxCbrhVTa27yECo3vn4ngEkbSeCwxUhFAFNkAjTa1vVSctkse79FcyC-RJg1PO3X/s400/DSC08450.JPG" width="400" /></a></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 style="text-align: center;"><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Helvetica;">This salsa recipe creates a super easy, six-ingredient, 11-measly-calorie dip that’s far…FAR… better than the bottled stuff. It was my first attempt at peeling a tomato (you can peel <i>tomatoes!</i>) and let me tell you – a vegetable peeler is not the way to go, my friends. Instead, <a href="http://www.youtube.com/watch?v=MAnuXjk-z48"><u>this method</u></a> is great for sanity-saving peeling and <a href="http://www.youtube.com/watch?v=4PYLTf6h4RY">this trick</a> gets every last seed out in seconds. </span></div><div class="MsoNormal"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkyOjBiiq8enZEljxdC6wZtI-XeXYcbrlSHrSlChw9OiFlX77JQIFa1ATrsXdFdXYiyj_yvsibDUVq3RS-hx8z7D406reGCx6dCGh5LVOaO8kDg1K1qn_T-MGiXv69urc9wfbzgxFOaTWM/s1600/DSC08507.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkyOjBiiq8enZEljxdC6wZtI-XeXYcbrlSHrSlChw9OiFlX77JQIFa1ATrsXdFdXYiyj_yvsibDUVq3RS-hx8z7D406reGCx6dCGh5LVOaO8kDg1K1qn_T-MGiXv69urc9wfbzgxFOaTWM/s400/DSC08507.JPG" width="400" /></a></div></div><div class="MsoNormal" style="text-align: center;"></div><div class="MsoNormal" style="text-align: center;"></div><div class="MsoNormal" style="text-align: center;"></div><div class="MsoNormal" style="text-align: center;"></div><div style="text-align: left;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjMf9bGiCbKL34v4EGDwt-0VvsmJ71srj6EBwiLnDd7td5OEt0wqgg36F_oE3DxlOTy2YnrIW7sR7wE9X6CoLUAG_R2R8GmQPPnpnYL8ECQFZnEkoZQSIafnD6whp92gpKKpRH42JK-NU/s1600/DSC08523.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjMf9bGiCbKL34v4EGDwt-0VvsmJ71srj6EBwiLnDd7td5OEt0wqgg36F_oE3DxlOTy2YnrIW7sR7wE9X6CoLUAG_R2R8GmQPPnpnYL8ECQFZnEkoZQSIafnD6whp92gpKKpRH42JK-NU/s400/DSC08523.JPG" width="400" /></a></div><span style="font-family: Helvetica;"></span></div><br />
<div class="MsoNormal"><span style="font-family: Helvetica;">Once you’ve made it past that step, a few chops, a splash of red wine vinegar and a dash of S&P are all you need to put garden-fresh salsa on your table. And if you're going to eat salsa in October, you might as well have a frosty cocktail to wash it down, right?</span></div><div class="MsoNormal"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtN9cWTbKOrIyVqcTp5s86ojSctT9TTSDzyfNX9s7_QBdEHXmdZpM-naR_iRyPImCWk1EHrzSTse0xK7IvYzSWbR6AGfGPcl2FLgCXGSbLZMZXH1_GAzMk1wVcKg9cC2Q0LEkybnA8x6n/s1600/DSC08272.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtN9cWTbKOrIyVqcTp5s86ojSctT9TTSDzyfNX9s7_QBdEHXmdZpM-naR_iRyPImCWk1EHrzSTse0xK7IvYzSWbR6AGfGPcl2FLgCXGSbLZMZXH1_GAzMk1wVcKg9cC2Q0LEkybnA8x6n/s400/DSC08272.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNt-GWueObBV5LxQoUIXlt862G7KHc_tBuBkIBzguUOAUwEnFD0WFayfIxQwI3akpwNO-bXTwNxSxgC96icnOyE9H_d1kQ8W97vzefCA3YEbXNbm4xifIdclWY8NPBez7fdyGXXiiHuoH/s1600/DSC08283.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNt-GWueObBV5LxQoUIXlt862G7KHc_tBuBkIBzguUOAUwEnFD0WFayfIxQwI3akpwNO-bXTwNxSxgC96icnOyE9H_d1kQ8W97vzefCA3YEbXNbm4xifIdclWY8NPBez7fdyGXXiiHuoH/s400/DSC08283.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCIpHF1W4UqmnaOIUE2GINuDR3HyIbMgGFI_w_Dm9bDg5WnpemeHMDhqfAlK3ov9977z47G7sUb9JLZu-U4bhFycdeMmxDQZMfrGgIcyG4roAEnTdMYttCgF69m0dLu78yatsTZ5rD1At/s1600/DSC08286.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCIpHF1W4UqmnaOIUE2GINuDR3HyIbMgGFI_w_Dm9bDg5WnpemeHMDhqfAlK3ov9977z47G7sUb9JLZu-U4bhFycdeMmxDQZMfrGgIcyG4roAEnTdMYttCgF69m0dLu78yatsTZ5rD1At/s400/DSC08286.JPG" width="400" /></a></div><br />
<span style="font-family: Helvetica;">These daiquiris take a little more patience than the salsa, but I promise they’re worth it. If you’ve ever found yourself craving the icy, fruity sweetness of a seaside cabana daiquiri in the comfort of your own home, but hate the corn syrup-filled and artificially flavored crap that lines the grocery store shelves, you’ll love these fresh treats.</span><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpL7nxTMcchr361yhRrW9hU8rtiNluQOu6B4IyfRvR5Td6TvDan7-Uc7NzEj6Zbo8HGcqW9DV2Ib9WxX_lAurr1iSTaSZotymjvsgLqTJrVzo5JPDX9xYttxAsTxXdnEMKTAyroONn_K0m/s1600/DSC08352.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpL7nxTMcchr361yhRrW9hU8rtiNluQOu6B4IyfRvR5Td6TvDan7-Uc7NzEj6Zbo8HGcqW9DV2Ib9WxX_lAurr1iSTaSZotymjvsgLqTJrVzo5JPDX9xYttxAsTxXdnEMKTAyroONn_K0m/s400/DSC08352.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"></div><div style="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/AVvXsEjy4asyF5j7EnLfwRzSTZUrjQhAuTrquG_7N7k_RYXKN-I3Iys6ahPdYyxT6WDFBJWmo0jpHInMq3_JY8u_fIxZmlYFyfMR6esEHBrn1m-RI1vjS8IkB89fXpKJhmcEBj_PPWlSkk2YCOlR/s1600/DSC08354.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4asyF5j7EnLfwRzSTZUrjQhAuTrquG_7N7k_RYXKN-I3Iys6ahPdYyxT6WDFBJWmo0jpHInMq3_JY8u_fIxZmlYFyfMR6esEHBrn1m-RI1vjS8IkB89fXpKJhmcEBj_PPWlSkk2YCOlR/s400/DSC08354.JPG" width="400" /></a></div><br />
<div class="MsoNormal"><span style="font-family: Helvetica;">First, make simple syrup (boiled and cooled sugar water). Then, puree your berries of choice (raspberries, blueberries or strawberries), sieve them to remove skins and seeds and blend them with ice, lime juice and rum. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">Then drag your lawn chair out of storage, pretend this frigid fall weather is really a summer heat wave and enjoy your fresh salsa and chilled tropical drink. Mind over matter, right? Think warm…feel warm. And then say a prayer that I can post a few dozen more recipes before the snow falls so you’re not enjoying frozen treats in the presence of icicles.</span></div><div class="MsoNormal"><span style="font-family: Helvetica;"><br />
</span></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;"></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvwv2mLpQxbeCOiCQelRjZrE8EAacVVmqltYXzVg24AMEmspry2ujHjEBIG8F25cVkqG3bcKn_Fdp_EklR7_cBnWRp5_Dtvfn09XCT8kJT19_0xOUC56UZzsypRGlSy73lEYR1vz8whgm/s1600/DSC08520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvwv2mLpQxbeCOiCQelRjZrE8EAacVVmqltYXzVg24AMEmspry2ujHjEBIG8F25cVkqG3bcKn_Fdp_EklR7_cBnWRp5_Dtvfn09XCT8kJT19_0xOUC56UZzsypRGlSy73lEYR1vz8whgm/s400/DSC08520.JPG" width="400" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHNjIpL1IjHFnD26aa5abyKhY1TexOX9fWRqy8DKihfspWaiHAotXKtRQoTGoH_koekDMXXNFShU3iB9sGeJyX1g5zEiAyvH2SzjdEtJjEhwKMyyWCIdqSEfPg2TMIMCQ6t4r011-S5go/s1600/DSC08355.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHNjIpL1IjHFnD26aa5abyKhY1TexOX9fWRqy8DKihfspWaiHAotXKtRQoTGoH_koekDMXXNFShU3iB9sGeJyX1g5zEiAyvH2SzjdEtJjEhwKMyyWCIdqSEfPg2TMIMCQ6t4r011-S5go/s400/DSC08355.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjMf9bGiCbKL34v4EGDwt-0VvsmJ71srj6EBwiLnDd7td5OEt0wqgg36F_oE3DxlOTy2YnrIW7sR7wE9X6CoLUAG_R2R8GmQPPnpnYL8ECQFZnEkoZQSIafnD6whp92gpKKpRH42JK-NU/s1600/DSC08523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</a></div><div class="MsoNormal" style="text-align: center;"><b><span style="font-family: Helvetica;">Tomato-Basil Salsa</span></b></div><div></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><span style="font-family: Helvetica;">Yield: 2 cups (serving size: 1/4 cup)</span></div><div style="text-align: center;"></div><div class="MsoNormal" style="text-align: center;"><i><span style="font-family: Helvetica;">Cooking Light</span></i><span style="font-family: Helvetica;">, JULY 1998 </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;"><u>Note:</u> </span><span style="font-family: Helvetica;">Aside from tortilla chips, this salsa is also great served with grilled vegetables, beef, or poultry. Or try it as a condiment on a grilled-chicken sandwich or toasted bagel with cheese.</span><span style="font-family: Helvetica;"></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Ingredients:</span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">2 cups chopped seeded peeled tomato</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/4 cup chopped fresh basil</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">2 tablespoons chopped red onion</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">2 tablespoons red wine vinegar</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/4 teaspoon salt</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/8 teaspoon black pepper</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Preparation:</span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Combine all ingredients in a bowl.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;"><u>Nutritional Information:</u> Calories: 11 (16% from fat), Fat:0.2g (sat 0.0g,mono 0.0g,poly 0.1g), Protein: 0.5g, Carbohydrate: 2.5g, Fiber: 0.6g, Cholesterol: 0.0mg, Iron: 0.2mg, Sodium: 77mg, Calcium: 5mg.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center; text-indent: 0.5in;"><span style="font-family: Helvetica;">----------------------------------------------------------------</span></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><span style="font-family: Helvetica;"><b>Fresh Strawberry Daiquiris </b></span></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><span style="font-family: Helvetica;">Yield: 6 servings (serving size: 2/3 cup)</span></div><div></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Helvetica;">David Bonom, <i>Cooking Light</i>, JUNE 2008 </span></div><div class="MsoNormal" style="text-indent: 0.5in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Ingredients:</span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1 cup halved strawberries</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/2 cup Simple Syrup (recipe to follow)</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1 tablespoon fresh lemon juice</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">3 cups crushed ice</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/2 cup rum <i>(Captain Morgan spiced rum is perfect.)</i></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">3 tablespoons fresh lime juice</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Preparation:</span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Combine first 3 ingredients in a blender, and process until smooth. </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Strain mixture through a sieve into a bowl, and discard solids. </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Combine strawberry mixture, 3 cups crushed ice, rum, and lime juice in blender, and process until smooth.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;"><u>Nutritional Information:</u> Calories: 107 (1% from fat), Fat: 0.1g (sat 0.0g,mono 0.0g,poly 0.0g), Protein: 0.2g, Carbohydrate: 16.7g, Fiber: 0.6g, Cholesterol: 0.0mg, Iron: 0.1mg, Sodium: 1mg, Calcium: 6mg.</span></div><div class="MsoNormal" style="text-indent: 0.5in;"><br />
</div><div></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: left;"><span style="font-family: Helvetica;"></span><b><span style="font-family: Helvetica;">Blueberry Daiquiri Variation</span></b></div><div style="text-align: center;"></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: left;"><span style="font-family: Helvetica;">Yield: 6 servings (serving size: 2/3 cup).</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Substitute 1 cup blueberries and increase simple syrup to 3/4 cup. </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Nutritional Info:</span></u><span style="font-family: Helvetica;"> Calories: 140 (1% From Fat), Fat: 0.1g (Sat 0g, Mono 0g, Poly 0g), Protein: 0.2g, Carbs: 25.3g, Fiber: 0.6g, Cholesterol: 0mg, Iron: 0.1mg, Sodium: 1mg, Calcium: 4mg.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><b><span style="font-family: Helvetica;">Raspberry Daiquiri Variation</span></b></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: left;"><span style="font-family: Helvetica;">Yield: 6 Servings (Serving Size: 2/3 Cup).</span></div><div style="text-align: center;"></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Substitute 1 (6-Ounce) box raspberries and increase simple syrup To 3/4 Cup. </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;"><u>Nutritional Into:</u> Calories: 141 (1% From Fat), Fat: 0.2g (Sat 0g, Mono 0g, Poly 0.1g); Protein: 0.4g, Carbs: 25.1g, Fiber: 0.6g, Cholesterol: 0mg, Iron: 0.2mg, Sodium: 1mg, Calcium: 9mg.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><span style="font-family: Helvetica;">----------------------------------------------------------------</span></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><b><span style="font-family: Helvetica;">Simple Syrup</span></b></div><div></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><span style="font-family: Helvetica;">Yield: 1 1/2 cups (serving size: 3 tablespoons)</span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Helvetica;">David Bonom, <i>Cooking Light</i>, JUNE 2008 </span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Note:</span></u><span style="font-family: Helvetica;"> This Simple Syrup recipe makes enough for three batches of strawberry daiquiris or two batches of the blueberry or raspberry variation. The syrup is also handy for sweetening iced tea.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;"><span style="text-decoration: none;"><br />
</span></span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Ingredients:</span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1 1/4 cups sugar</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1 cup water</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Preparation:</span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 1 1/2 minutes or until sugar dissolves, stirring occasionally. Refrigerate until chilled.</span><span style="font-family: Helvetica;"></span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Nutritional Information:</span></u></div><div class="MsoNormal"><span style="font-family: Helvetica;">Calories: 121 (0.0% from fat), Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g), Protein: 0.0g, Carbohydrate: 31.3g, Fiber: 0.0g, Cholesterol: 0.0mg, Iron: 0.0mg, Sodium: 1mg, Calcium: 1mg.</span></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Helvetica;">---------------------------------------------------------------- </span></div><div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-2102092722579925806.post-48364621914064808012010-10-21T12:16:00.000-04:002010-10-21T12:16:56.479-04:00Jamaican Jerk Beef Kebabs<div style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDrWwB6M8DBGDo9GiGBiHekXDdedRhR08rPhJaHJaHns_XUZTab2jt5YjxZFqGEjNI67wIqwR9TjkXhdJYdS3y1Q8zVm8s6oJmth7ZC5mi1F-jRBzmCohyphenhyphenJKzjvon2fmhz3cDwLlorbXZ/s1600/DSC07643.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDrWwB6M8DBGDo9GiGBiHekXDdedRhR08rPhJaHJaHns_XUZTab2jt5YjxZFqGEjNI67wIqwR9TjkXhdJYdS3y1Q8zVm8s6oJmth7ZC5mi1F-jRBzmCohyphenhyphenJKzjvon2fmhz3cDwLlorbXZ/s400/DSC07643.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: inherit; text-align: left;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjws4coNg4GlSQqZGNMcFRi0P18V-BRMCtbbjClPlrfbkmRgGPz1mthsaisKHSGnZPX2utjMUzU2BPBlrRdK1eYKfdrtAvA_Y_E2nA9Db_w8EoQW-nOv9JeL6vFvWHVr9fVGEIXBq8SC1AP/s1600/DSC07526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></span></div><span style="font-size: small;">I'll never forget the first time I tried Jamaican food. I was on a date. A very awkward first date.</span><br />
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<span style="font-size: small;">It remember that Tuesday afternoon like it was yesterday. My date and I were making nervous small talk as we drove through town, both staring straight ahead, only glancing at each other for brief moments at a time. Still, I noticed his over-gelled spiky hair and I'm sure he noticed my overly done up face.</span><br />
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<span style="font-size: small;">We arrived at Coconut Grove, a brand new Jamaican restaurant that stood out like a soar thumb amidst the frat boy bars and grease traps that lined the vicinity of our college campus. Maybe that's why we were the only customers in the place. Or maybe I was just too nervous to notice anyone else.</span><br />
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<span style="font-size: small;">We sat down in a tiny two-seater booth and began the unconscious game of avoiding direct eye contact while fiddling with straw wrappers. Thankfully, being the only customers meant our chipper waiter checked on us often and was soon rattling off daily specials. I scanned the menu, full of weird fruit chutneys and foreign pork dishes until I found something that my uncultured taste buds could hopefully choke down, a jerk chicken sandwich.</span><br />
<br />
<span style="font-size: small;">While we waited for our food, the date went something like this: He’d tell a joke. I’d laugh. Then we’d both take sips of our sodas and pretend to read the table toppers to avoid an inevitable awkward silence. Silence wasn't something we wanted. Silence meant we might have to acknowledge the one thing we’d been avoiding since he picked me up that afternoon. The subject of the night before.</span><br />
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<div class="separator" style="clear: both; font-family: inherit; text-align: left;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjws4coNg4GlSQqZGNMcFRi0P18V-BRMCtbbjClPlrfbkmRgGPz1mthsaisKHSGnZPX2utjMUzU2BPBlrRdK1eYKfdrtAvA_Y_E2nA9Db_w8EoQW-nOv9JeL6vFvWHVr9fVGEIXBq8SC1AP/s1600/DSC07526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6e0jvi1NK4OVTQW6M1e4rJCUlN3NY8dPS08Dd7oy0Khp5ZEY5n0m22QBr4kx5OGzYubi9ChGGDewoRwp-Os9gAvchH-ybHF1lNjIScHQjb_jh6548jpl7YkBFruHFvIMyCQ1I_BwNYZz/s1600/DSC07511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6e0jvi1NK4OVTQW6M1e4rJCUlN3NY8dPS08Dd7oy0Khp5ZEY5n0m22QBr4kx5OGzYubi9ChGGDewoRwp-Os9gAvchH-ybHF1lNjIScHQjb_jh6548jpl7YkBFruHFvIMyCQ1I_BwNYZz/s400/DSC07511.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bAcuihkAb6Cf-cZ_1CqgGavnVau0bpTOkgbzQ5pM4LBYaNmqcHrva1fiLP_8SW44yKUEWzkCGzk-Pwaj72fV_9yfP8M1WRgZsfiv_Wf26zDHTEBkVGmCgy76RKLXAOsbueIuurEOmbOk/s1600/DSC07513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bAcuihkAb6Cf-cZ_1CqgGavnVau0bpTOkgbzQ5pM4LBYaNmqcHrva1fiLP_8SW44yKUEWzkCGzk-Pwaj72fV_9yfP8M1WRgZsfiv_Wf26zDHTEBkVGmCgy76RKLXAOsbueIuurEOmbOk/s400/DSC07513.JPG" width="400" /></a></span></div><div style="font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1NIRAJeYOHdEfU7a9Z1pFh5ZVfbvyBmu20quRklqwrYTa_mQsv2F8IJwTCRDuPpOyVWgkz3uOy388OXDvB92hyphenhyphenNSghD9lySIFCUDeYc0SdrpOCKu2EAFOC1A_vR8dOqF8Mt9kidPP-tV/s1600/DSC07556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1NIRAJeYOHdEfU7a9Z1pFh5ZVfbvyBmu20quRklqwrYTa_mQsv2F8IJwTCRDuPpOyVWgkz3uOy388OXDvB92hyphenhyphenNSghD9lySIFCUDeYc0SdrpOCKu2EAFOC1A_vR8dOqF8Mt9kidPP-tV/s400/DSC07556.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><br />
<span style="font-size: small;">Less than 24 hours earlier, we’d put on a fundraiser for our school's ad club. Did I mention that we were classmates? Buddies? We were, in fact, two people who normally would've joked the night away in a circle of friends, complete with arm jabbing and teasing. </span><br />
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<span style="font-size: small;">But this fundraiser had free beer. And for those of you who don’t know, free beer has been known to come along with an overdose of confidence. And that’s why I kissed him.</span><br />
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<span style="font-size: small;">Alas, after several beers and a few fruity blue-colored shots, two good friends had their first kiss, surrounded by all their confused classmates. From there, the night was a whirlwind of confessions. “I’ve liked you for so long." "Me, too." And we both assured each other this was the beginning of something perfect. And that the best relationships start out as friendships. And that things wouldn't, just <i>couldn't</i>, be weird the next day. No, we would surely dodge the curse of most friends-turned-something-more. So we planned a lunch date to prove it to ourselves. </span><br />
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</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ppAi1q05BBw1n0saErLGBXTH3X4gCkiC_6-ifEcuVBPDKKk0QEdYKEek4Jug9u_hwcyTY2MOy3p2qrr1A6c2hxJJ2AcChvIFIWoU79A9pZqJmkt0uz_fNxn5eeanYJpA08zo1UfGNLZl/s1600/DSC07544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ppAi1q05BBw1n0saErLGBXTH3X4gCkiC_6-ifEcuVBPDKKk0QEdYKEek4Jug9u_hwcyTY2MOy3p2qrr1A6c2hxJJ2AcChvIFIWoU79A9pZqJmkt0uz_fNxn5eeanYJpA08zo1UfGNLZl/s400/DSC07544.JPG" width="400" /></a></span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
<span style="font-size: small;">So there we were. On our lunch date. It felt surreal that the same man who used to make me laugh was now was making me nervous, and I knew things would forever be different. We’d kissed, and there was no changing that. I'd just have to try and get over the weirdness of it all.</span><br />
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<span style="font-size: small;">The arrival of our food, usually a comfort on awkward dates, added only more weirdness. The spicy sweet jerk flavor was all too new to my taste buds, which at that point in my life were loyal only to chicken fingers and the occasional quesadilla, 86 the onions. Yes, at a time in my life I didn’t like <i>onions</i>, which I now eat straight out of the pan when I’m carmelizing them. So you can’t blame me for not jumping for joy over the exotic sandwich staring back at me. But in all honestly, I couldn’t taste much anyway because my brain was too focused on the man across the table to allow my gustatory system full function. </span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">Needless to say, I accidentally left my leftovers on the table when we left. </span><br />
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</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNhN70B1XtWHsk6ecuHydAocOHUEj8_P5PI0mRvc4Aaxje_F7ctakuC5SyLLE6rES97r5Fzy_6H_pg_W7BYphN3cYmH6FGfZ-RUWEFALsbxMSiFfvtiIo0hYlT6J1tgic2uisPLh9qtuz/s1600/DSC07568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNhN70B1XtWHsk6ecuHydAocOHUEj8_P5PI0mRvc4Aaxje_F7ctakuC5SyLLE6rES97r5Fzy_6H_pg_W7BYphN3cYmH6FGfZ-RUWEFALsbxMSiFfvtiIo0hYlT6J1tgic2uisPLh9qtuz/s400/DSC07568.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTi6cAYFDA4dSS1qJZjubtNU21RL0RO-lwsuzwkEvhQX92SIxjUMinQ38Zf9woaZCRdyBACfpDTh0Tzr_hyphenhyphenfduSEi0lUyQUW6sHpWEM3gkx_ByMhpPWHj23o7sKWjP48BrQa5irbuZE0m/s1600/DSC07579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTi6cAYFDA4dSS1qJZjubtNU21RL0RO-lwsuzwkEvhQX92SIxjUMinQ38Zf9woaZCRdyBACfpDTh0Tzr_hyphenhyphenfduSEi0lUyQUW6sHpWEM3gkx_ByMhpPWHj23o7sKWjP48BrQa5irbuZE0m/s400/DSC07579.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><br />
<span style="font-size: small;">After lunch, we decided to skip class and watch Fight Club back at my apartment, which really meant we sat there over thinking what to do and how to sit, wondering if we looked ok and had anything in our teeth, all the while making sure we still reacted to the important parts of the movie to maintain our cover that we were actually watching it.</span><br />
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<span style="font-size: small;">Then, finally, in another act of boldness, we kissed again. Sober. And we knew it was real. All our nerves were put at ease and the world made perfect sense. I could date my friend. I really could. </span></div><div style="font-family: inherit;"><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
<span style="font-size: small;">In fact, in just a few days, we’ll be celebrating our two-year wedding anniversary. </span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
</div></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYq_OdPP_CktdZb751xQHYYapjMYnLoeVi8hQaI8khVAUNIpldysGGDBgPZJTIgbE1qIr0Ck4solDtj8U4Wh0kQVarfHya1NgL3QEMkiSTsVG2MSeh-sxFJuY9ze0M1GhLFeyszBJSHLTN/s1600/DSC07628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYq_OdPP_CktdZb751xQHYYapjMYnLoeVi8hQaI8khVAUNIpldysGGDBgPZJTIgbE1qIr0Ck4solDtj8U4Wh0kQVarfHya1NgL3QEMkiSTsVG2MSeh-sxFJuY9ze0M1GhLFeyszBJSHLTN/s400/DSC07628.JPG" width="400" /></a></span></div><div style="font-family: inherit; text-align: left;"><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
<span style="font-size: small;">So now that I'm married to the jerk-loving man, I thought I'd give Jamaican flavors a second chance. Thankfully, my tongue has come along way since my college years, because these fragrant kabobs are to die for. Just blend up the quick sauce and throw them on the grill or cook them under the broiler.</span><br />
<span style="font-size: small;"> </span><span style="font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65ji1ymWlzDJcROwKKxhja7z9VPcmRyt2KPyKyFRkMtYSDQ93nr3N2jMyCGn2VYx1tvzQ0doLOrNWr4e-A3_Hn3RgmYhzI5ThyBM9TXU9NGcyYyVNvASJ04tNa6YB9gc3spOP5iD4vIGd/s1600/DSC07618.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: small;"></span></a><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65ji1ymWlzDJcROwKKxhja7z9VPcmRyt2KPyKyFRkMtYSDQ93nr3N2jMyCGn2VYx1tvzQ0doLOrNWr4e-A3_Hn3RgmYhzI5ThyBM9TXU9NGcyYyVNvASJ04tNa6YB9gc3spOP5iD4vIGd/s1600/DSC07618.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65ji1ymWlzDJcROwKKxhja7z9VPcmRyt2KPyKyFRkMtYSDQ93nr3N2jMyCGn2VYx1tvzQ0doLOrNWr4e-A3_Hn3RgmYhzI5ThyBM9TXU9NGcyYyVNvASJ04tNa6YB9gc3spOP5iD4vIGd/s400/DSC07618.JPG" width="400" /></a></span></div></div><div style="font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXGI5xabg12pEmM8bkiQZsMODQHFEiK0B0P4HOVUdifbtNoTEvOY91C05zaVTmyeMSmX9cOm-KvPiCXpJdJDaBxxiJllKfXtADp5ljpxKT0vs42OJsDnVm6WHt6kT3uhhZHRpJ93h9IP-/s1600/DSC07629.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXGI5xabg12pEmM8bkiQZsMODQHFEiK0B0P4HOVUdifbtNoTEvOY91C05zaVTmyeMSmX9cOm-KvPiCXpJdJDaBxxiJllKfXtADp5ljpxKT0vs42OJsDnVm6WHt6kT3uhhZHRpJ93h9IP-/s400/DSC07629.JPG" width="400" /></a></span></div><div style="font-family: inherit; text-align: center;"><span style="font-size: small;"></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">The sauce, a sweet-spicy mix of Christmas and the Caribbean, pairs perfectly with the juicy beef, red pepper and plantains, which get nice and crunchy on the grill. We ate our meal with toasted pita, black beans and rice and a few slices of grilled pineapple, which I totally recommend. It's absolutely delicious. And this time, there were no leftovers to leave behind. </span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"></span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1_1eX__Whiuf7oXX51oSbBIfyLXBZO7asKij7f_EIHcaApm8VMw1o3tWaTuZVJaYiyR2Fsdb4MDDZhJtGEq5lnxiKuNMXRjqUAl3i5JOTd5_0_tNLfh2W1L3EWUzUr7JCV-oIKje8qwA/s1600/DSC07646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1_1eX__Whiuf7oXX51oSbBIfyLXBZO7asKij7f_EIHcaApm8VMw1o3tWaTuZVJaYiyR2Fsdb4MDDZhJtGEq5lnxiKuNMXRjqUAl3i5JOTd5_0_tNLfh2W1L3EWUzUr7JCV-oIKje8qwA/s400/DSC07646.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhoDnGGemdOWUXBqJheg4Qhlxf03FFfP1mwKYmYo6NFQ7HXMbz1zr2hdzMk4HJlRnCAgPCyH5y5JB3n2s0M0HzJUcJqVGYXC6BcGCEe8EG7f_GKyNDNDM01JGDZJBToMKBaU_FARg9_X5/s1600/DSC07511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in; text-align: center;"><span style="font-size: small;"><b>Jamaican Jerk Beef Kebabs</b></span></div><div class="MsoNormal" style="font-family: inherit; text-align: center;"><span style="font-size: small;"><i>Cooking Light</i>, August 2001 </span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in; text-align: center;"><span style="font-size: small;">Yield: 6 servings (serving size: 1 kebab)</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Note:</u> Jerk is a Jamaican seasoning blend used on beef, pork, chicken, lamb, and fish. Traditionally, jerk is a dry rub, but you can mix it with liquid to form a paste or marinade. Choose yellow plantains with black spots to ensure that they're ripe.</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><span style="font-size: small;"><u>Ingredients:</u></span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">1/2 cup chopped green onions</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">1 tablespoon ground allspice</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">2 tablespoons red wine vinegar</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">1 teaspoon salt</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">1 teaspoon chopped fresh or 1/4 teaspoon dried thyme</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">2 teaspoons low-sodium soy sauce</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">1/2 teaspoon ground cinnamon</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">1/8 teaspoon ground nutmeg</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">2 habanero or serrano peppers, seeded</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">1 1/2 pounds boneless sirloin, trimmed and cut into 30 cubes</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">1 red bell pepper, cut into 18 pieces</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">2 black-ripe plantains, peeled, and each cut into 9 pieces</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">Cooking spray</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">Diagonally cut green onions (optional)</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">Lime wedges (optional)</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Preparation:</u></span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">Prepare grill.</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">Combine first 9 ingredients in a food processor or blender; process until smooth. Place onion mixture, beef, and bell pepper pieces in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">Remove beef and bell pepper pieces from bag; discard marinade. Place beef, bell pepper pieces, and plantain pieces in a large bowl; toss well to coat. Thread 5 beef cubes, 3 red pepper pieces, and 3 plantain pieces alternately onto each of 6 (12-inch) skewers. Lightly coat kebabs with cooking spray. Place kebabs on grill rack coated with cooking spray. Cook 4 minutes on each side for medium-rare or until desired degree of doneness. Garnish with green onion pieces and serve with lime wedges, if desired.</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;"><u><br />
</u></span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Nutritional Information:</u> Calories: 260 (25% from fat), Fat: 7.1g (sat 2.7g,mono 2.9g,poly 0.3g), Protein: 26.9g Carbohydrate: 21.3g, Fiber: 2.4g, Cholesterol: 76mg, Iron: 3.4mg, Sodium: 358mg, Calcium: 20mg. </span><br />
<span style="font-size: small;">----------------------------------------------------------------</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhoDnGGemdOWUXBqJheg4Qhlxf03FFfP1mwKYmYo6NFQ7HXMbz1zr2hdzMk4HJlRnCAgPCyH5y5JB3n2s0M0HzJUcJqVGYXC6BcGCEe8EG7f_GKyNDNDM01JGDZJBToMKBaU_FARg9_X5/s1600/DSC07511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></span></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-2102092722579925806.post-65374127015887820992010-09-24T09:00:00.000-04:002010-09-24T09:00:02.185-04:00Chocolate Almond Cherry Crisps<div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR42F4TOYT4iQPDcpau3qh7JKCApNNvotvai0qrCYtP4a-9__OaMbHMMNhC5-0LnCg9jqVDVXJIcEFCkT8v4-XCcqV2O1dFBg6yxbZmSnYwfwawTmFYlWT-gYojfzz0W4rXaA4VQvZDl_B/s1600/DSC07461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR42F4TOYT4iQPDcpau3qh7JKCApNNvotvai0qrCYtP4a-9__OaMbHMMNhC5-0LnCg9jqVDVXJIcEFCkT8v4-XCcqV2O1dFBg6yxbZmSnYwfwawTmFYlWT-gYojfzz0W4rXaA4VQvZDl_B/s400/DSC07461.JPG" width="400" /></a></div><div class="MsoNormal" style="font-family: inherit;"><br />
Sometimes, you just want chocolate. But you <i>don’t</i> want to turn on the oven. You don’t want to crack eggs. You don’t want to sift flour...and cocoa...and sugar. And you certainly don't want to tie on an apron and waste away the afternoon in a hot, sweaty kitchen, only to be left with a mountain of batter-dripping dishes and endless minutes of painstaking waiting. You just. Want. Chocolate. </div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTPRRcDy-70q6OF3WSgwjAtxzNSi_pIfIxl0k48-oc7rlcCMnb7QKS-txvpoXyskMdNFMSv_rNl3E4Tew2Mf_RrED8U3jBwKF7Nv3naq6vg-ykBkNq1oTWE9qUSR7wvasX2rzwndsms5d/s1600/DSC07295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTPRRcDy-70q6OF3WSgwjAtxzNSi_pIfIxl0k48-oc7rlcCMnb7QKS-txvpoXyskMdNFMSv_rNl3E4Tew2Mf_RrED8U3jBwKF7Nv3naq6vg-ykBkNq1oTWE9qUSR7wvasX2rzwndsms5d/s400/DSC07295.JPG" width="400" /></a></div><div style="font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwN_hueZT5hEchBNKeYYqqIXXUw0Xc790oFss7zzGmtWQR-u1EgwUGhvzTw91YyXk_8h9eRe1lT7cm7jaBPzH3v1ehDnweXMlY9zzYV6cogm18ZGa-U1a6-kPiXFbQoe0oosBCNx6Eysx/s1600/DSC07302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwN_hueZT5hEchBNKeYYqqIXXUw0Xc790oFss7zzGmtWQR-u1EgwUGhvzTw91YyXk_8h9eRe1lT7cm7jaBPzH3v1ehDnweXMlY9zzYV6cogm18ZGa-U1a6-kPiXFbQoe0oosBCNx6Eysx/s400/DSC07302.JPG" width="400" /></a></div><br />
And the days you really <i>need</i> chocolate are most likely the days you lack the ambition to decorate 24 darling little cupcakes, perfectly frost a three-tiered masterpiece or do anything with a knife other than take out your aggregation.<br />
<br />
<div class="MsoNormal" style="font-family: inherit; text-align: left;">But with cooking and baking out the door, there really aren't many options, unless you're willing to settle for an over priced, preservative-packed candy bar (guilty) or a handful of chocolate chips straight from the bag (guilty).</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div style="font-family: inherit; text-align: center;"><div style="text-align: center;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJQeqguvOzC93Up11ThVn29xh6RhsoX82CxlpyKkDXwrGaStDBkJudaezJd7NZ5xoJGXl3R0_7rYjWpRV8icJIt_zDSRvB0BJj2wNaJQUsCCOmWPmYcAHbUwyBHj3xU74n7Xhk2gUu1eg/s1600/DSC07307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJQeqguvOzC93Up11ThVn29xh6RhsoX82CxlpyKkDXwrGaStDBkJudaezJd7NZ5xoJGXl3R0_7rYjWpRV8icJIt_zDSRvB0BJj2wNaJQUsCCOmWPmYcAHbUwyBHj3xU74n7Xhk2gUu1eg/s1600/DSC07307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJQeqguvOzC93Up11ThVn29xh6RhsoX82CxlpyKkDXwrGaStDBkJudaezJd7NZ5xoJGXl3R0_7rYjWpRV8icJIt_zDSRvB0BJj2wNaJQUsCCOmWPmYcAHbUwyBHj3xU74n7Xhk2gUu1eg/s400/DSC07307.JPG" width="400" /></a></div></div></div><div style="text-align: left;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-yHTbVJt8UiO4YXuuBMxKaChIuqJ611qfKoG4nw87Bu0i_0zUBYyS4_AdnK3srsYgA8zkSuztfMmYjStRDoGtXAoS19AcLzMaaplEV6kQOHjspXNYb0yv7w44e3jUAHNZqF2T877KjyZ/s1600/DSC07317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-yHTbVJt8UiO4YXuuBMxKaChIuqJ611qfKoG4nw87Bu0i_0zUBYyS4_AdnK3srsYgA8zkSuztfMmYjStRDoGtXAoS19AcLzMaaplEV6kQOHjspXNYb0yv7w44e3jUAHNZqF2T877KjyZ/s400/DSC07317.JPG" width="400" /></a> </div><br />
Ahh...but have we forgotten about the microwave and its magical powers to, in just minutes, turn ordinary chocolate chips into hot, swirly bowls of melty chocolate that can be quickly molded into just about anything our cocoa-craving hearts desire? It's true!<br />
</div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJQeqguvOzC93Up11ThVn29xh6RhsoX82CxlpyKkDXwrGaStDBkJudaezJd7NZ5xoJGXl3R0_7rYjWpRV8icJIt_zDSRvB0BJj2wNaJQUsCCOmWPmYcAHbUwyBHj3xU74n7Xhk2gUu1eg/s1600/DSC07307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div style="font-family: inherit;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQuSfoC0PUrpw9zZ6c2JxGCfJcxxqq8r6Dy932ThZl-yYnKurDCL1-3LPYDUzfrM9Q6NLMqV3g62UtJ4g5VxwWab_G_TRp5sQ7diwB9jfzQQNOGPuzeZsrZLLWxkWx0cXOW5r_AQ5bIHz2/s1600/DSC07319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQuSfoC0PUrpw9zZ6c2JxGCfJcxxqq8r6Dy932ThZl-yYnKurDCL1-3LPYDUzfrM9Q6NLMqV3g62UtJ4g5VxwWab_G_TRp5sQ7diwB9jfzQQNOGPuzeZsrZLLWxkWx0cXOW5r_AQ5bIHz2/s400/DSC07319.JPG" width="400" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisykfudm8bFjmte9kX98TSq0_cxf_dStCtSBj8dFs5tFOiEZjaZ96MFyagcYjtnn9HaUNDRhoutHJuRVYOqexHIUY81EFTH-Mr7AK_VE3Dm1CPOcT3O8YS6HrBmVG1AB1x0WKvmwdMq_e0/s1600/DSC07323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisykfudm8bFjmte9kX98TSq0_cxf_dStCtSBj8dFs5tFOiEZjaZ96MFyagcYjtnn9HaUNDRhoutHJuRVYOqexHIUY81EFTH-Mr7AK_VE3Dm1CPOcT3O8YS6HrBmVG1AB1x0WKvmwdMq_e0/s400/DSC07323.JPG" width="400" /></a> </div><br />
These surprisingly low-cal, delicious little candies are basically a grown-up version of chocolate-covered Rice Krispies treats. (And by grown-up, I really just mean more chocolate and less cereal.) Or maybe more like a crunch bar on steroids. Either way, sweet-tart dried cherries, slivered almonds and vanilla pair perfectly with white and dark chocolate and the airy crunch of Rice Krispies. Delicious! <br />
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</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div style="font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptcEAqgK7zcrzlZHgKyUcBIbSA7tPG0fxnyiF6HQxPmAnKkXXABPENVcZfDo1rPeQMyR9X9WDV-SATRM7ZqE274CPgDqInF_IuCiV9l9-fmh7a5ga2THr2f688vybWzccDoPmyMDFMb-8/s1600/DSC07463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptcEAqgK7zcrzlZHgKyUcBIbSA7tPG0fxnyiF6HQxPmAnKkXXABPENVcZfDo1rPeQMyR9X9WDV-SATRM7ZqE274CPgDqInF_IuCiV9l9-fmh7a5ga2THr2f688vybWzccDoPmyMDFMb-8/s400/DSC07463.JPG" width="400" /></a></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGytq2kwEQQRAtYG6ubGdPNGCCPtLej6hzzWb_E5kLRSnhCw81_qyTV0ZznDi67v9ZkY101W41aZDsC4GT86uhdxLVMNncd5TInxXzKGNu07eOH4_bZWgf4JSPDgPkSH-s7DSxxp82Rj4E/s1600/DSC07490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGytq2kwEQQRAtYG6ubGdPNGCCPtLej6hzzWb_E5kLRSnhCw81_qyTV0ZznDi67v9ZkY101W41aZDsC4GT86uhdxLVMNncd5TInxXzKGNu07eOH4_bZWgf4JSPDgPkSH-s7DSxxp82Rj4E/s400/DSC07490.JPG" width="400" /></a></div><div class="separator" style="clear: both; font-family: inherit; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: inherit; text-align: left;">For your own little candy bars at a moment's notice, just melt a little chocolate, stir in the rest of the ingredients, shape, and throw into the fridge to chill...for an hour. </div><div class="separator" style="clear: both; font-family: inherit; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: inherit; text-align: left;">Seems there <i>is</i> a little waiting in this recipe. But well worth it, I assure you. And hey, there's always that chocolate-covered bowl and spoon to "clean up" while you wait. After all, sometimes, you just. Want. Chocolate.</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div style="font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsJw1bD_fVhtNOHXlWEK3RhjeXb-9ej1PQ0bOIq2m2WNnzKb0QKnm7elOSuWuINPGhRuOjqzxsjaY97JVUWuIlTDVqW9SXsMCglnymzxVQt8OzBu-EAk_GztuJRfmfC_hFnwmNcv6mKTl/s1600/DSC07495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsJw1bD_fVhtNOHXlWEK3RhjeXb-9ej1PQ0bOIq2m2WNnzKb0QKnm7elOSuWuINPGhRuOjqzxsjaY97JVUWuIlTDVqW9SXsMCglnymzxVQt8OzBu-EAk_GztuJRfmfC_hFnwmNcv6mKTl/s400/DSC07495.JPG" width="400" /></a></div><div style="font-family: inherit;"><br />
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</div><div class="MsoNormal" style="font-family: inherit; text-align: center;"><b>Chocolate Almond Cherry Crisps</b></div><div></div><div class="MsoNormal" style="font-family: inherit; text-align: center;">Laura Zapalowski, <i>Cooking Light</i>, DECEMBER 2007 </div><div style="text-align: center;"></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in; text-align: center;">Yield: 36 servings (serving size: 1 crisp)</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><u><b>Note:</b></u> Prepare up to two days in advance, and store in the refrigerator in an airtight container. You can also experiment with different types of chocolate, nuts and dried fruit.</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><u><b>Ingredients:</b></u></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">1 cup semisweet chocolate chips </div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">3/4 cup white chocolate chips</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">1 1/2 cups oven-toasted rice cereal (such as Rice Krispies)</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">3/4 cup dried cherries</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">1/3 cup slivered almonds</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">1/2 teaspoon vanilla</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><u><b>Preparation:</b></u></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">Cover a large baking sheet with wax paper.</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">Place semisweet and white chocolate chips in a medium glass bowl; microwave at HIGH 45 seconds. Stir, and microwave an additional 45 seconds or until almost melted. Stir until smooth. Add cereal and remaining ingredients; stir quickly to combine. Drop mixture by tablespoonfuls onto prepared baking sheet; chill 1 hour or until firm.</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><u><b>Nutritional Information:</b></u> Calories: 68 (44% from fat), Fat: 3.3g (sat 2g,mono 0.8g,poly 0.2g), Protein: 0.6g, Carbohydrate: 9.7g, Fiber: 0.7g, Cholesterol: 0.0mg, Iron: 0.3mg, Sodium: 6mg, Calcium: 7mg</div><div class="MsoNormal" style="font-family: inherit; text-align: center;">------------------------------------------------------------------------- </div><div style="font-family: inherit;"><br />
</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div>Unknownnoreply@blogger.com22tag:blogger.com,1999:blog-2102092722579925806.post-13139030483786825162010-09-17T09:12:00.000-04:002010-09-17T09:12:40.953-04:00Hot Crab Dip<div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="MsoNormal" style="font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKsZpbydwTu2uhS4NMPd1Y9LSUyZ5P8UCArtFFn_KcUlIQjo7yCwYQBrs8sMuE3FsnEHAPRYe8RStpgwz81XjiS9Lrhsf6330DHe5Fne8m7DehWVu0Z07vQD4TXfl0MweoSxV9sr5PBz9/s1600/DSC07394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKsZpbydwTu2uhS4NMPd1Y9LSUyZ5P8UCArtFFn_KcUlIQjo7yCwYQBrs8sMuE3FsnEHAPRYe8RStpgwz81XjiS9Lrhsf6330DHe5Fne8m7DehWVu0Z07vQD4TXfl0MweoSxV9sr5PBz9/s400/DSC07394.JPG" width="400" /></a> </div><br />
<div class="MsoNormal" style="font-family: inherit;">If my husband ever had a reason to be jealous, it wouldn't be because of another man. But dip, now there's something to worry about. See, at some point in my life, I gave my heart to hummus, spinach artichoke dip, and anything else that plays well with pita. And now, nothing can be done to stop this love affair.</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">There’s just something so irresistible about the combination of crunchy, salty chips and creamy dip. One bite throws me into a trance, with glazed over eyes and zombie-like arm-to-mouth movements that do not...will not...subside until every last bit is gobbled up, scraped and licked clean. That's when I look up from my empty plate and realize that the last fifteen minutes of meaningful conversation with my husband had been one-sided. On his side. And jealousy ensues, without a doubt.</div><div class="MsoNormal" style="font-family: inherit;"> </div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhql-RnbWweb2khuFlwz6HNe1v4L_JXWGDwt7MD-ZFuoo3uzHUaUgbe8oPjctxXlBTp66H2nMToLie63D61QNHt1EkPBssXeiD9oZpwV_SubFbzUt0h_zpDTihHjCc-Y6uhwh-KhsEjVKfe/s1600/DSC07334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhql-RnbWweb2khuFlwz6HNe1v4L_JXWGDwt7MD-ZFuoo3uzHUaUgbe8oPjctxXlBTp66H2nMToLie63D61QNHt1EkPBssXeiD9oZpwV_SubFbzUt0h_zpDTihHjCc-Y6uhwh-KhsEjVKfe/s400/DSC07334.JPG" width="400" /></a></div><div style="font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bOCaVmmSSIgp-pFSfVEumH2ulxYW8S8oATw1FVPkBpT94J4bTGP-XVYigL5T31NkJ_5qiS17GJ_1F8OSdvz7DISFgGKT7-ODcOpxNiipapZYLaysxJRLnCHf_C4PbsUDdejm_dZUszuL/s1600/DSC07349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bOCaVmmSSIgp-pFSfVEumH2ulxYW8S8oATw1FVPkBpT94J4bTGP-XVYigL5T31NkJ_5qiS17GJ_1F8OSdvz7DISFgGKT7-ODcOpxNiipapZYLaysxJRLnCHf_C4PbsUDdejm_dZUszuL/s400/DSC07349.JPG" width="400" /></a></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">One of the most addictive dips I've ever had, fittingly called "crack dip," is sadly something I just <i>have</i> to restrict from my kitchen because the recipe comes with a death sentence. Cream cheese, ranch dressing, blue cheese, hot sauce, canned chicken and cheddar. Yes, that is the recipe. Not a list of every condiment in my fridge.</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div>But I've been craving it. A lot. So I riffled through recipes and finally turned to this hot, cheesy crab dip instead. With a few lightened ingredients, but plenty of zesty, creamy goodness, it seemed to fit the bill without the added ridiculousness.<br />
<br />
<div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMatrKOLt51ljbEO72QOhUYBFSl1xvn1Y0OyrSg01XwZGM3xbk5OHBoJLWMUR3ynjo-M4P5D9AWc5Fr92N4hHLYt5qUZoh_JnR_vcVf2kfIFAK5cEza4DgXG4EzhWrHIAPGK0Qj-VqV-Wf/s1600/DSC07361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMatrKOLt51ljbEO72QOhUYBFSl1xvn1Y0OyrSg01XwZGM3xbk5OHBoJLWMUR3ynjo-M4P5D9AWc5Fr92N4hHLYt5qUZoh_JnR_vcVf2kfIFAK5cEza4DgXG4EzhWrHIAPGK0Qj-VqV-Wf/s400/DSC07361.JPG" width="400" /></a></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3Y_kNx_0HmrZ2eOj4_SC-TsELdI7r__0v3wVDJmaBfbVtuIrHgf87sJmJKxQ9oBfaU612rpbcYa5SNDpzPBqbgZpYq2ewLDOKG8Pp8MoOusAVzmaqALn6eRTCjZnTJV4Q0bIEgfj8OLM/s1600/DSC07380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3Y_kNx_0HmrZ2eOj4_SC-TsELdI7r__0v3wVDJmaBfbVtuIrHgf87sJmJKxQ9oBfaU612rpbcYa5SNDpzPBqbgZpYq2ewLDOKG8Pp8MoOusAVzmaqALn6eRTCjZnTJV4Q0bIEgfj8OLM/s400/DSC07380.JPG" width="400" /></a></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div style="font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw03-bALaMM0ab6YdwivT7u818_9N6_h-TyBhbGw8_S86NJcY2YYutE_ixXzXqmDKr_CZEM4nz2_qf22fQMixiM-7MbG6uFoIOkZYwoaAMOWaQOdBqWu5orZx2YXUDLv_ZB8r-Qxg4-Zir/s1600/DSC07400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw03-bALaMM0ab6YdwivT7u818_9N6_h-TyBhbGw8_S86NJcY2YYutE_ixXzXqmDKr_CZEM4nz2_qf22fQMixiM-7MbG6uFoIOkZYwoaAMOWaQOdBqWu5orZx2YXUDLv_ZB8r-Qxg4-Zir/s400/DSC07400.JPG" width="400" /></a></div><div style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit;"><br />
It really did hit the spot. Creamy, cheesy, crabby. Perfect with melba toast. And a little extra hot sauce adds just the right amount of kick. In fact, I’m sure I could sit for hours, a bowl of this dip in my lap, armed with only a bag of melba toasts and a remote control and be quite happy with life. Just don't tell the hubby. He's already begun to give our jar of salsa the evil eye.</div><div class="MsoNormal" style="font-family: inherit;"><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZqbTPPFTS1SOv6nx_3YiSGRhQUKinvEP_SWKfMw2dd3ia0EvucATh9CacUQ9Al4Ur6dIOnE8kk4JScQBPoE71tNx54_QZOP24mEbVcSDM0Dx-jZgW2zx2GdgkVOU68GCqokeYoqhN2O2/s1600/DSC07418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZqbTPPFTS1SOv6nx_3YiSGRhQUKinvEP_SWKfMw2dd3ia0EvucATh9CacUQ9Al4Ur6dIOnE8kk4JScQBPoE71tNx54_QZOP24mEbVcSDM0Dx-jZgW2zx2GdgkVOU68GCqokeYoqhN2O2/s400/DSC07418.JPG" width="400" /></a> </div><br />
</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMP8KAbKMquvkt8fXCRU58i4OpCJsrXtpaghVvZMoFTf7_CmHrBHqxGCBB_E_6wbZOmYk0Rd72DyNHCMVa5BHMbah_ES3o5FlQeot_OA8tiNreBlqucBfwYSf0ZAVUtnOizpGxTy4p2Z8F/s1600/DSC07399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw03-bALaMM0ab6YdwivT7u818_9N6_h-TyBhbGw8_S86NJcY2YYutE_ixXzXqmDKr_CZEM4nz2_qf22fQMixiM-7MbG6uFoIOkZYwoaAMOWaQOdBqWu5orZx2YXUDLv_ZB8r-Qxg4-Zir/s1600/DSC07400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="MsoNormal" style="font-family: inherit; text-align: center;"><b>Hot Crab dip</b></div><div style="font-family: inherit;"></div><div class="MsoNormal" style="font-family: inherit; text-align: center;">Laura Martin, <i>Cooking Light</i>, November 2006 </div><div style="font-family: inherit; text-align: center;"></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in; text-align: center;">Yield: 20 servings (serving size: about 3 tablespoons)</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><b><u>Ingredients:</u></b></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">1 cup fat-free cottage cheese</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">1/2 teaspoon grated lemon rind</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">2 tablespoons lemon juice</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">1 tablespoon Dijon mustard</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">1 1/2 teaspoons Worcestershire sauce</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">1 teaspoon hot sauce <b>(<i>or more if you like more zest.)</i></b></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">1/2 teaspoon salt</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">1/8 teaspoon freshly ground black pepper</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">1 garlic clove, minced</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">1 (8-ounce) block 1/3-less-fat cream cheese, softened</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">2 tablespoons chopped green onion</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">1 pound lump crabmeat, shell pieces removed</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">Cooking spray</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">2 tablespoons grated fresh Parmesan cheese</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">1/4 cup dry breadcrumbs</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><b><u>Preparation:</u></b></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">Preheat oven to 375°. </div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">Combine first 9 ingredients in a food processor; process until smooth.</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">Combine cottage cheese mixture, cream cheese, and onion in a large bowl; gently fold in crab. </div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">Place crab mixture in an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 30 minutes. Sprinkle with Parmesan and breadcrumbs. Bake at 375° for 15 minutes or until lightly golden. Serve warm with melba toast or pita chips.</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><u><b>Nutritional Information:</b></u> Calories: 63 (53% from fat), Fat: 3.1g (sat 1.8g,mono 0.1g,poly 0.0g), Protein: 6.8g, Carbohydrate: 1.9g, Fiber: 0.1g, Cholesterol: 30mg, Iron: 0.3mg, Sodium: 264mg, Calcium: 29mg.</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;">--------------------------------------------------------------------------------- </div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMatrKOLt51ljbEO72QOhUYBFSl1xvn1Y0OyrSg01XwZGM3xbk5OHBoJLWMUR3ynjo-M4P5D9AWc5Fr92N4hHLYt5qUZoh_JnR_vcVf2kfIFAK5cEza4DgXG4EzhWrHIAPGK0Qj-VqV-Wf/s1600/DSC07361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-2102092722579925806.post-11890162847066581562010-09-10T09:48:00.000-04:002010-09-10T09:48:46.481-04:00Fresh Fruit Salad with Honey, Ginger & Lime Sauce<span style="font-family: inherit; font-size: small;"></span> <div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ls3Q4Rrk9OOWa8BavfqN9S6mRP47e3Js5NLvXQIsP-vzT0V_-eJyegl3KQpceXNlHHbjr3qKMG6R29MB6uwGwExqLBZDi-Iz0A-9EzRbgNu8_9DGCXvyzKKtE7I5MRBTc47dgtdFPbbw/s1600/DSC08986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ls3Q4Rrk9OOWa8BavfqN9S6mRP47e3Js5NLvXQIsP-vzT0V_-eJyegl3KQpceXNlHHbjr3qKMG6R29MB6uwGwExqLBZDi-Iz0A-9EzRbgNu8_9DGCXvyzKKtE7I5MRBTc47dgtdFPbbw/s400/DSC08986.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">Feel that? That crisp, chilly breeze that’s been swirling around us lately, filling our heads with the hope of golden-leafed, sweater-clad, apple-cinnamon-infused autumn days? Seems everyone is getting antsy for cooler weather and festive décor, but as we relish in this first taste of fall, stop for a minute and realize what is really happening here... Summer as we know it is slipping through our fingertips. And we don’t even care!</span></div><div style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">In a matter of weeks, we’ll all be welcoming spiced candles, wax leaf wreathes and warm hues into our homes with wide, goofy grins. We’ll happily pack up our sandals and swimsuits and replace them with the scarves and boots we’ve been waiting all year to don. Bright eyed and bushy tailed, we’ll start each brisk morning with silky, frizz-free hair and Starbucks pumpkin lattés and we’ll go for rosy-cheeked walks around our neighborhoods. And we’ll be happy.</span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">But before long, <i>brisk</i> will turn into downright cold. The snow will fall. The ice will creep over our windshields. The heaters will eat away at our shopping funds. Our husbands will stab us with icy toes and our parched knuckles and lips will chap until they crack. There we’ll be, scuffing across frigid kitchen floors on three pairs of wool socks with afghan-draped shoulders to fumble through canned peaches and peas, in hopes of a decent dinner that doesn’t involve braving a blizzard. </span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">And just as we're tempted to take a bite of our holiday beaded faux fruit, we’ll realize how precious those last few days of summer really were and how wistfully we wasted them. Those days when fresh, vibrant fruit filled our bowls and dinner meant something sizzling on the grill instead of caked in a casserole dish.</span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">So hold on to summer, people! It will be long gone soon enough. Then we can buy our pumpkins and gourds and embrace fall with open arms. But for now, I’m not yet done with zucchinis and watermelons and pots of fragrant herbs. And I am certainly not done with my dear farmer’s market.</span></div><div style="font-family: inherit;"><br />
</div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_gIsErSAfPViXRh22dlTHxpTo1pq7Aliec7q0Sjwqz4f3z3bqeOACKD8wrPDuY6XrXXmfAWz8kSFLgvox-ZK0UFel8CWAPh107zWeuZwD1U54pVdDsgLgWs2Fs-nrBs0BQ4Jfz5oEQZr/s1600/DSC08921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_gIsErSAfPViXRh22dlTHxpTo1pq7Aliec7q0Sjwqz4f3z3bqeOACKD8wrPDuY6XrXXmfAWz8kSFLgvox-ZK0UFel8CWAPh107zWeuZwD1U54pVdDsgLgWs2Fs-nrBs0BQ4Jfz5oEQZr/s400/DSC08921.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zFmq2lyLvGFh9gL5xJYRW2H9pVKWxHpOxHDugObIeX_zV-9GqBPqWV79rX8ZcNBKwZvwqqYeIwALeXeV8YzA36qISmIUepLgvjZOjZaZaL4xls0NybCR5isSjSroPgn9e7hrxnA-S190/s1600/DSC07164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zFmq2lyLvGFh9gL5xJYRW2H9pVKWxHpOxHDugObIeX_zV-9GqBPqWV79rX8ZcNBKwZvwqqYeIwALeXeV8YzA36qISmIUepLgvjZOjZaZaL4xls0NybCR5isSjSroPgn9e7hrxnA-S190/s400/DSC07164.JPG" width="400" /></a></span></div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><span style="font-size: small;">Where else can you find yourself riffling through baskets of fresh plucked peaches one minute, and the next, a bin of vintage scarves? </span><span style="font-family: inherit; font-size: small;">Detroit's Eastern Market, to be exact, is the lovely place I finally discovered this summer. I went for peaches and blueberries and came back with four armfuls of goodies, some of which I wasn't sure what to do with (zucchini), </span><span style="font-family: inherit; font-size: small;">some I wasn't sure if I even liked (radishes),</span><span style="font-family: inherit; font-size: small;"> and some bought out of pure guilty nostalgia (orange blossom honey, which I bought from the sweetest old beekeeper who reminded me of my grandpa, even though the stand two feet away sold the stuff for less. I'm a sucker).</span><br />
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</span></div><div style="font-family: inherit;"><span style="font-size: small;">And what to do with four armfuls of fruits and veggies? Become vegetarian, of course, at least for a while. That weekend, I was enslaved to the kitchen, making avocado-radish salad (turns out I <i>do</i> love radishes), grilled corn with lime butter, wild mushroom quesadillas, homemade hummus and salsa, two huge fruit salads and fried, golden zucchini.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-family: inherit; font-size: small;">Orange blossom honey, by the way, was perfect combined with lime and fresh ginger for this amazing hold-on-to-what-you-got summer fruit salad. </span>Sweet and tangy with a little kick, the sauce really takes juicy peaches, plump blueberries and sliced green grapes to a whole new level of deliciousness. For the perfect summer afternoon, I have an inkling this salad would be awesome served up with a nice grilled pork chop and a glass of sangria. </div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNFnZYjliRQ9IYJehZVVOy8DOSlXXT6dc2aVFA8KCkWlI_HGoBOLwyTMNfynWNMjdxkEoQCNYdcEPF3oJ5KZj_iE01RnuYvK0V1-1TEczPMuONsz6405aelDSskjVp6gFsMMkQAK2S495/s1600/DSC09003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: small;"></span></a><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyyCJEi8yk41ISp4Tw_ndNCDdsdoz1tbk3D9TLmZS8Jaei9XkJrotb2TB5XDHASzA8k0wGXkcl7NRlPQUVY_RX17wn8XoVB4LYr6CKc6u2EJfj27JKvbp7K6WxB_8TWmEObyiK2m8X6fo/s1600/DSC09010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyyCJEi8yk41ISp4Tw_ndNCDdsdoz1tbk3D9TLmZS8Jaei9XkJrotb2TB5XDHASzA8k0wGXkcl7NRlPQUVY_RX17wn8XoVB4LYr6CKc6u2EJfj27JKvbp7K6WxB_8TWmEObyiK2m8X6fo/s400/DSC09010.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvofpl8uJwjTu6Fj-Ik8lLwQACvslDowtmWcULvvaQJtE0GKD0e7Q-VEGbfLlKVkV1v_j5ipF4kzpFy6n-GuYA0yqb-_BZs_c4nkHwnCRi6Bu-sDxdEe_J0BRSh6hZQUAtUT_BtUHNfVR/s1600/DSC08999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvofpl8uJwjTu6Fj-Ik8lLwQACvslDowtmWcULvvaQJtE0GKD0e7Q-VEGbfLlKVkV1v_j5ipF4kzpFy6n-GuYA0yqb-_BZs_c4nkHwnCRi6Bu-sDxdEe_J0BRSh6hZQUAtUT_BtUHNfVR/s400/DSC08999.JPG" width="400" /></a></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"></span> </div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"></span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyyCJEi8yk41ISp4Tw_ndNCDdsdoz1tbk3D9TLmZS8Jaei9XkJrotb2TB5XDHASzA8k0wGXkcl7NRlPQUVY_RX17wn8XoVB4LYr6CKc6u2EJfj27JKvbp7K6WxB_8TWmEObyiK2m8X6fo/s1600/DSC09010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></span></div><div class="MsoNormal" style="font-family: inherit;">So, don't jump into fall prematurely, folks. Soak up every last drop of summer. Keep the lemonade flowing. Keep the grill grilling. Take advantage of every fruit and vegetable before it goes out of season.</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">Although, I must admit...all this talk about fall is making me want to bust out <i>just one</i> glittery pumpkin for the bookshelf. And just a little candy corn isn't going to spoil summer all that bad. And what's so wrong with burning a few cinnamon candles and wearing a few scarves and breaking in my brown suede boots and all my fuzzy sweaters and...</div><div class="MsoNormal" style="font-family: inherit;"><br />
</div><div class="MsoNormal" style="font-family: inherit;">...so it begins.</div><br />
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<div style="font-family: inherit;"> </div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy78ZF9dBmfyXMA2Gt1q3l59VLGnes1Nnbf_LVxUNOVbuavTEEGCT0Qw749EPA_UaYD_H9SrvaUPld5lwesSWpXXuWCEEmEPdVyWf3ZDlhfbz9lHHZW5Nq-Z65T6Pdyw9e0gMNarPUfQLX/s1600/DSC09024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy78ZF9dBmfyXMA2Gt1q3l59VLGnes1Nnbf_LVxUNOVbuavTEEGCT0Qw749EPA_UaYD_H9SrvaUPld5lwesSWpXXuWCEEmEPdVyWf3ZDlhfbz9lHHZW5Nq-Z65T6Pdyw9e0gMNarPUfQLX/s400/DSC09024.JPG" width="400" /></a></span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
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</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in; text-align: center;"><span style="font-size: small;"><b>Fresh Fruit Salad with Honey Ginger Lime Sauce</b></span></div><div style="font-family: inherit;"> </div><div class="MsoNormal" style="font-family: inherit; text-align: center;"><span style="font-size: small;">Marie Meyer, Greensboro, NC, <i>Cooking Light</i>, JUNE 2006 </span></div><div style="font-family: inherit; text-align: center;"> </div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in; text-align: center;"><span style="font-size: small;">Yield: 8 servings (serving size: 1/2 cup)</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Ingredients:</u></span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">1 tablespoon fresh lime juice</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">1 1/2 tablespoons honey</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">1/4 teaspoon minced peeled fresh ginger</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">2 cups sliced peeled peaches (about 2)</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">1 cup blueberries</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;">1 cup seedless green grapes, halved</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Preparation:</u> Combine first 3 ingredients in a small bowl; stir with a whisk. Combine peaches, blueberries, and grapes in a bowl. Drizzle juice mixture over fruit mixture; toss gently to coat. Chill at least 1 hour.</span></div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="font-family: inherit; margin: 0.1pt 0in;"><span style="font-size: small;"><u>Nutritional Information:</u> Calories: 53 (3% from fat) Fat: 0.2g (sat 0.0g,mono 0.0g,poly 0.1g), Protein: 0.7g, Carbohydrate: 13.8g, Fiber: 1.3g, Cholesterol: 0.0mg, Iron: 0.3mg, Sodium: 1mg, Calcium: 6mg.</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">---------------------------------------------------------------------------------------------</span></div>Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-2102092722579925806.post-82356812511466171232010-08-27T11:52:00.006-04:002010-08-27T11:57:00.192-04:00Ginger-Peanut Chicken Salad Wraps<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfircnh9XCZPSwZ3gG31Sx7-HdLApMAOQJI6Y03fdd7yooX8yK5KH0tFLCep7CiX7GtYu5Lft4_FoyRfV59EL9Ezz76vvQqgr36oJZv0Bu3m89oPIwgZMz1AoOUzc98lqNw6cPnDdQEXs/s1600/DSC07255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfircnh9XCZPSwZ3gG31Sx7-HdLApMAOQJI6Y03fdd7yooX8yK5KH0tFLCep7CiX7GtYu5Lft4_FoyRfV59EL9Ezz76vvQqgr36oJZv0Bu3m89oPIwgZMz1AoOUzc98lqNw6cPnDdQEXs/s400/DSC07255.JPG" width="400" /></a></div><div class="MsoNormal"><br />
<span style="font-family: Helvetica;">As far as I’m concerned, this post could very well be titled “ginger peanut lime sauce.” Because one taste of this sauce – this amazing, Asian-inspired, creamy dreamy sauce – will cause you to forget all about making wraps and instead instinctually ladle it into a gigantic soup bowl and slurp to your heart’s content, stopping only to wash it down with an icy cold pint of more wonderful ginger peanut lime sauce. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">After all, what’s not to love about peanut butter, aromatic fresh ginger, lime juice, soy, garlic and red pepper whirled together into a fresh, citrusy, heavenly sauce? If you’re worried that a liquid meal would deprive your teeth of their God-given potential, give them something to sink into by filling in the blank.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">“_____ with ginger peanut lime sauce.” </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Helvetica;">You choose. Beef? Pork? Tarantulas? I’m not one for exotic fare, but I swear, even raw, slimy snails would be nothing short of stupendous smothered in a sauce like this.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUIOiYpTLqVZqc-S4soYUSxdtlvbPG3XM2IVW9e4wxEtF6Mfqt7zj0GvVHYdda-LFw4JeIG5SIOIeIQaxteJXD7L-idpTLBDatYpyOtDCjE14TQDc6YYTfik02CcX4li-UdpHPrLKVKTW/s1600/DSC07186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUIOiYpTLqVZqc-S4soYUSxdtlvbPG3XM2IVW9e4wxEtF6Mfqt7zj0GvVHYdda-LFw4JeIG5SIOIeIQaxteJXD7L-idpTLBDatYpyOtDCjE14TQDc6YYTfik02CcX4li-UdpHPrLKVKTW/s400/DSC07186.JPG" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZ45N5N1MsrcIGXF42h7kaS1TfFrSGa-5wP5-ne76_BDQvFD8YBTiLH33VLJITu9o4Epkp4MFLHon0HPnLcnkBH_tF6RID0T1OdgrziL8Z88n-7f7ZjzzBCpA5j3wp4vlU-FYtnYSYye2/s1600/DSC07163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZ45N5N1MsrcIGXF42h7kaS1TfFrSGa-5wP5-ne76_BDQvFD8YBTiLH33VLJITu9o4Epkp4MFLHon0HPnLcnkBH_tF6RID0T1OdgrziL8Z88n-7f7ZjzzBCpA5j3wp4vlU-FYtnYSYye2/s400/DSC07163.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMb-O2ohDBzxDza4KJ5sE0dnShH-cP1PMCWtUhKRP4L-63UDFNLBoGEUoMw_HPB_JWKc2fjn514GNITvXaAnZ1dccS8_QxfqoRxMr3MT-IXM7KZIeLHai8_PD5gAHe5-LzrkKqC4F0d2y3/s1600/DSC07210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div class="MsoNormal"><br />
<span style="font-family: Helvetica;">Or, of course, you could make these chicken salad wraps, because after all, they’re delicious, no matter how outshined they are by their own sauce. Chicken, cucumber, red pepper and cilantro make a perfect combo of flavors smothered in peanut butter based goodness and swaddled in lettuce and tortilla. </span><br />
<span style="font-family: Helvetica;"> </span></div><div class="MsoNormal"></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/AVvXsEhvGeszlLQBste9eF66cWHCD8Ny_NXdtJ1a8hgFi0kJlEUrisoD-ylxAc2BS2hNKpZ1tPwrsBHoq06BLG8hlqbiCu9-7R_178mWRqWfsPApxP_LYH1OvrnzjJjT_hFeLVQAJLSzEbxxMplr/s1600/DSC07273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGeszlLQBste9eF66cWHCD8Ny_NXdtJ1a8hgFi0kJlEUrisoD-ylxAc2BS2hNKpZ1tPwrsBHoq06BLG8hlqbiCu9-7R_178mWRqWfsPApxP_LYH1OvrnzjJjT_hFeLVQAJLSzEbxxMplr/s400/DSC07273.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMb-O2ohDBzxDza4KJ5sE0dnShH-cP1PMCWtUhKRP4L-63UDFNLBoGEUoMw_HPB_JWKc2fjn514GNITvXaAnZ1dccS8_QxfqoRxMr3MT-IXM7KZIeLHai8_PD5gAHe5-LzrkKqC4F0d2y3/s1600/DSC07210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMb-O2ohDBzxDza4KJ5sE0dnShH-cP1PMCWtUhKRP4L-63UDFNLBoGEUoMw_HPB_JWKc2fjn514GNITvXaAnZ1dccS8_QxfqoRxMr3MT-IXM7KZIeLHai8_PD5gAHe5-LzrkKqC4F0d2y3/s400/DSC07210.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8SURAoyf981SSQyvbu29wPgvWr1lXbjTRmVaGq90rLLlu4WEr-La3jW4J2MKih9aHy3zaIrSJiBpuIwRAxh9l8Ip6acH4IPO_cWr7UwX67okI7Icx545INXVCC8uL9p499Dj62ZTcFO-/s1600/DSC07215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8SURAoyf981SSQyvbu29wPgvWr1lXbjTRmVaGq90rLLlu4WEr-La3jW4J2MKih9aHy3zaIrSJiBpuIwRAxh9l8Ip6acH4IPO_cWr7UwX67okI7Icx545INXVCC8uL9p499Dj62ZTcFO-/s400/DSC07215.JPG" width="400" /></a></div><br />
<div class="MsoNormal"><span style="font-family: Helvetica;">I recommend making a double batch of sauce. Since this is a light recipe, the wraps surely won’t be drowning in sauce and if you like a little extra for dunking, you’ll be left empty handed. Plus, once you taste it, you’re going to wish you had extra to pour over veggies, noodles or shrimp later in the week.</span><br />
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</div><div class="MsoNormal"><span style="font-family: Helvetica;">Another tip: Store leftovers separately or all your sauce will soak into the chicken and the water from the cucumbers will dilute the flavors. Instead, store cucumbers and peppers together, and store the sauce separate from the chicken, then mix right before serving.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljTA8HBvZaDdvMCvCI5puvjvTQFjw_FHxqeWV1K5TUuU1QSn8w-olsY0VNgEUNHZGED0dj-HXF1nO-jbV6z-Icz5S78AJjZtCwUkw18ruE3VzGhQfQZvKFTGdivDyTKSU9lgCc4fvZY4q/s1600/DSC07227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljTA8HBvZaDdvMCvCI5puvjvTQFjw_FHxqeWV1K5TUuU1QSn8w-olsY0VNgEUNHZGED0dj-HXF1nO-jbV6z-Icz5S78AJjZtCwUkw18ruE3VzGhQfQZvKFTGdivDyTKSU9lgCc4fvZY4q/s400/DSC07227.JPG" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: left;"></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRxSVPLx9vaPYB1K6wpyHYB-84c0J19CXMb8IrxYDw86RzqXSrN8hUZva5tS8Jz6Yka781oPHUOInPZ9ayOk0D98M-XC6rs5lxgxvnRvlvznDmrDKBiWcv4Hx2ztBLlRZRu_7RqsxA3BN/s1600/DSC07223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRxSVPLx9vaPYB1K6wpyHYB-84c0J19CXMb8IrxYDw86RzqXSrN8hUZva5tS8Jz6Yka781oPHUOInPZ9ayOk0D98M-XC6rs5lxgxvnRvlvznDmrDKBiWcv4Hx2ztBLlRZRu_7RqsxA3BN/s400/DSC07223.JPG" width="400" /></a></div><br />
<span style="font-family: Helvetica;">We absolutely loved this dish. I’m already contemplating future additions and tweaks. In fact, I have a sneaking suspicion that fresh, crunchy bean sprouts, matchstick carrots or chopped peanuts would be heavenly in this wrap. Next time, I’m definitely adding a little of each, maybe in lieu of the red pepper as it’s not my all-time fave veggie.</span><br />
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</div><div class="MsoNormal"><span style="font-family: Helvetica;">And for an extra healthy lunch, I may just loose the tortilla and make lettuce wraps. (No tortilla means room for more sauce!)</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrnmosnbiE3KbXvenGgOGDsoyM7GUg7NGmMW5iXM92yt_OGwhCBcyLd39el9_RxpkzaslCNaN03S5OCf2yRlQ7h0wK8bPvVIillj0R9MLGCCWxp2e424QWNE854h3g_twvBdZN-tSCIR6i/s1600/DSC07257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrnmosnbiE3KbXvenGgOGDsoyM7GUg7NGmMW5iXM92yt_OGwhCBcyLd39el9_RxpkzaslCNaN03S5OCf2yRlQ7h0wK8bPvVIillj0R9MLGCCWxp2e424QWNE854h3g_twvBdZN-tSCIR6i/s400/DSC07257.JPG" width="400" /></a></div><br />
<span style="font-family: Helvetica;">As I licked every last drop from my plate and fork, I wondered to myself if the chicken was a little jealous that the sauce, something that is supposed to merely <i>enhance</i> it, but instead stole the show? One will never know. However, I for one got jealous (enraged) when my hubby took it upon himself to lick the sauce bowl clean. He can have the brownie batter-lined bowl and the frosting-coated spoon, but don’t come between a girl and her ginger peanut lime sauce.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfdpkPWomV5KPEB5VZRoLHiiPpOEsXCoiGtSU8OGbO6xacEWQMU-OYknIOm4ghpeXTcZMnskQTuCSfZxRJBfgfAAhgdcsMFzFIdsJCfiqLVR_ajbV8XWIj0S8LMYBkbYLl5WswZjyTIiX/s1600/DSC07266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfdpkPWomV5KPEB5VZRoLHiiPpOEsXCoiGtSU8OGbO6xacEWQMU-OYknIOm4ghpeXTcZMnskQTuCSfZxRJBfgfAAhgdcsMFzFIdsJCfiqLVR_ajbV8XWIj0S8LMYBkbYLl5WswZjyTIiX/s400/DSC07266.JPG" width="400" /></a></div><br />
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<div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><b><span style="font-family: Helvetica;">Ginger-Peanut Chicken Salad Wraps</span></b></div><div></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Helvetica;">Cooking Light, June 2000 </span></div><div style="text-align: center;"></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><span style="font-family: Helvetica;">Yield: 8 servings (serving size: 1 wrap)</span></div><div style="text-align: center;"></div><div class="MsoNormal" style="margin: 0.1pt 0in; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;"><u>Cookbook Note:</u> You can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Ingredients:</span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1 teaspoon olive oil</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">6 (4-ounce) skinned, boned chicken breast halves</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1 cup chopped seeded peeled cucumber</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">3/4 cup chopped red bell pepper</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1 1/2 tablespoons sugar</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1 tablespoon minced peeled fresh ginger</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">3 tablespoons fresh lime juice</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1 tablespoon low-sodium soy sauce</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/4 teaspoon salt</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/4 teaspoon ground red pepper</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1 garlic clove, crushed</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">1/4 cup creamy peanut butter</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">2 tablespoons water</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">3 tablespoons chopped fresh cilantro</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">8 (8-inch) fat-free flour tortillas</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">4 cups chopped romaine lettuce</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;">Preparation:</span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><br />
</div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><u><span style="font-family: Helvetica;"><br />
</span></u></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;"><u>Nutritional Information:</u> Calories: 280 (19% from fat), Fat: 5.9g (sat 1.1g,mono 2.7g,poly 1.6g), Protein: 25.8g, Carbohydrate: 30.5g, Fiber: 2.4g, Cholesterol: 49mg, Iron: 2.5mg, Sodium: 572mg, Calcium: 29mg.</span></div><div class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-family: Helvetica;">--------------------------------------------------------------------------------------------</span></div>Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-2102092722579925806.post-85063023545473779962010-08-12T09:49:00.005-04:002010-08-12T09:53:24.847-04:00Butter Crunch Lemon-Cheese Bars<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/AVvXsEhzG_GDxQBv5SEefZeWX1j3QPltz4MP8ALjK9yi1-9e2Us_MEwG_h7_pU2NEMjlDHta8TUtMkKKAYPmKsQbhHCSiB_yCUmgmKetCYTy0YcCaf5-WpLx0Mme7TxNQTyQl5rszJdqxOzpgMQn/s1600/DSC07134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzG_GDxQBv5SEefZeWX1j3QPltz4MP8ALjK9yi1-9e2Us_MEwG_h7_pU2NEMjlDHta8TUtMkKKAYPmKsQbhHCSiB_yCUmgmKetCYTy0YcCaf5-WpLx0Mme7TxNQTyQl5rszJdqxOzpgMQn/s400/DSC07134.JPG" width="400" /></a></div><br />
As much as I love summer, and all the potlucks, picnics and family reunions that come standard, there’s one thing I believe should be banished forever, as it’s the true bane of bikini season...<br />
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The dessert buffet.<br />
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Maybe plate upon plate of glorious, gluttonous goodies are ok in the presence of super skinny self-control toting types, but put a homemade confection-clad table in front of me, and my fat five-year-old inner child will surely go buck wild, piling her flimsy styrofoam plate with a superfluity of sweetness.<br />
<br />
Because why settle for just one cookie when I can have three cookies and a brownie? And…a lemon bar? Oh, and a cupcake. And a teeny, tiny slice of apple...pumpkin...and lemon meringue pie. And c'mon, it just isn't summer without Aunt Marcy's banana trifle and grandma's pumpkin roll! Heck, I can even squeeze room for that green Jell-o fluff that I don’t even like. A few more wedges of this and smidgens of that and you can bet I'll turn from the table with a teetering five-pound plate of sugar and not an ounce of self restraint.<br />
<br />
So with all my friends and family to bear witness, I take my seat ala the walk of shame, fending off stares and smirks with an “Oh this? Of <i>course</i> it’s not just for me,” then scarf down that mountain of sugary shame until my belly is boated and the smears and crumbs on my plate resemble a homicidal crime scene at a bakery.<br />
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Am I the only one who gives in to this torturous temptation? Is there <i>any</i> hope to change my summer dessert destiny?<br />
<br />
Why yes, actually. Enter, the two-in-one dessert dream bar. Part cool, creamy cheesecake. Part tangy, gooey lemon bar. All atop a crumbly, buttery pastry crust, this is<i> TWO</i> desserts, cleverly and deliciously disguised as <i>ONE</i>. So you feel like you're pigging out, when in reality, you're staying quite human. And at just 140 calories, it comes with a much appreciated side of self-control, too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-tgNXR87IuXs3QRo9T40S21Fas8wGgNLLnzoZ7PBIokC4jSQNykNOFB2XCZnYtKYT-NHkkE2XB1FcQVFDnMLaxLrMlU3OfQ5_B5H1QViJ0jLzjABS48Af1HVwLrPvQd6y6FWq0RIfYPx/s1600/DSC07045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-tgNXR87IuXs3QRo9T40S21Fas8wGgNLLnzoZ7PBIokC4jSQNykNOFB2XCZnYtKYT-NHkkE2XB1FcQVFDnMLaxLrMlU3OfQ5_B5H1QViJ0jLzjABS48Af1HVwLrPvQd6y6FWq0RIfYPx/s400/DSC07045.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdvrD6cxKlRAfRUQFVkbsltlEwWBGOtagQyf_dh8kNnmkXt4Z3QU2t5BFVsWGdxYHWibLU6PteDqvsdoFTy0C0hblZI7TWhF2hfGOgIYSZBSPCOB-1ETa8dk5eWE1ZxaBpqybmZBln7eY/s1600/DSC07064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdvrD6cxKlRAfRUQFVkbsltlEwWBGOtagQyf_dh8kNnmkXt4Z3QU2t5BFVsWGdxYHWibLU6PteDqvsdoFTy0C0hblZI7TWhF2hfGOgIYSZBSPCOB-1ETa8dk5eWE1ZxaBpqybmZBln7eY/s400/DSC07064.JPG" width="400" /></a></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;"></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/AVvXsEgiHNrZLMRTb_E4_dU2y-r0V_d-_bXQvobSa0y-LvsyddJqB5RYsCcUhq2z9LHUbYFLHz8ZtrOlbNzeJjBQzlmHyEEXJAoFUPjGvcXJ2x8A4So6Ppbw5Q-FQwd8IIAbuOjGnmpVoNN_bg3l/s1600/DSC07069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHNrZLMRTb_E4_dU2y-r0V_d-_bXQvobSa0y-LvsyddJqB5RYsCcUhq2z9LHUbYFLHz8ZtrOlbNzeJjBQzlmHyEEXJAoFUPjGvcXJ2x8A4So6Ppbw5Q-FQwd8IIAbuOjGnmpVoNN_bg3l/s400/DSC07069.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And you can make this fabulous dessert faster than you can load up a plate with ten others! Just a quick crust blended with a hand mixer, followed by an even quicker filling whipped up in a food processor. Bake, let it chill and you're ready to gorge...err...daintily nibble.</div><div class="separator" style="clear: both; text-align: left;"><br />
</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;"></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;"></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;"></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/AVvXsEgw7NBPCHQwfrYKNPg5HPi7aj_oCt5PxYreynR8WtwVRPhYmyMhYT-IKrjNbXbpV13kjwFDDUsu5POCvvWNVJSwZhnvQpZZhq6YbkMFi8hFkte_4ifYkmI3BhQHbFDpCa0UztQI35td9SHA/s1600/DSC07084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7NBPCHQwfrYKNPg5HPi7aj_oCt5PxYreynR8WtwVRPhYmyMhYT-IKrjNbXbpV13kjwFDDUsu5POCvvWNVJSwZhnvQpZZhq6YbkMFi8hFkte_4ifYkmI3BhQHbFDpCa0UztQI35td9SHA/s400/DSC07084.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDS8mLYBIUs67oWPicB1ULwo0XqM0ZKnQi_30vkvjvxqQhFIRvgKVQuUh0dvLxUjjaHhBY2uLHFtFbd7vcW1aLet7KK6XbZeNmpmPjCyHEaGIVDVZ4uMgPfAZ_tAmviEM_reSX9weC-AuW/s1600/DSC07097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDS8mLYBIUs67oWPicB1ULwo0XqM0ZKnQi_30vkvjvxqQhFIRvgKVQuUh0dvLxUjjaHhBY2uLHFtFbd7vcW1aLet7KK6XbZeNmpmPjCyHEaGIVDVZ4uMgPfAZ_tAmviEM_reSX9weC-AuW/s400/DSC07097.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Top with blueberries, sliced strawberries or a little fresh lemon zest and I bet these would make beautiful little desserts at an afternoon tea or baby shower. Although, the pregnant guest of honor will most assuredly prefer the aforementioned dessert buffet.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0W6q8sZyzGMdIE6oZTvEeJnoWeMdRMMURccIYd2q_IQ6ZZeNkfEvNNGgFMl239mCcfiIk64lQPwXN7Ek4fmDSdRCIa7Yc-p5q38_J_6zqI60m9svZGNZdqk8w-njZ554J5vDuj0J5izv/s1600/DSC07121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0W6q8sZyzGMdIE6oZTvEeJnoWeMdRMMURccIYd2q_IQ6ZZeNkfEvNNGgFMl239mCcfiIk64lQPwXN7Ek4fmDSdRCIa7Yc-p5q38_J_6zqI60m9svZGNZdqk8w-njZ554J5vDuj0J5izv/s400/DSC07121.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46TLwQEEsOAZC4wjaf_WXDaFkVjeEQg3zideuieFKHtu_9J9D55mXj2xwZTcu9JGOCY3dbwzrUMpoRdtIBB1XpYVWOwcrBoV4MuxuWutqhG8GMClt5pwatlnFTNg6MhFS-v0ZhLOL-PLW/s1600/DSC07115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46TLwQEEsOAZC4wjaf_WXDaFkVjeEQg3zideuieFKHtu_9J9D55mXj2xwZTcu9JGOCY3dbwzrUMpoRdtIBB1XpYVWOwcrBoV4MuxuWutqhG8GMClt5pwatlnFTNg6MhFS-v0ZhLOL-PLW/s400/DSC07115.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></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;"></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: left;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
Fruit topped or naked, you won't be disappointed. These are delicious. Perfectly lemony, wonderfully creamy and cheesecakey. They really do taste like two amazing summertime desserts melded into one. And the crust is ahh-mazing. I will be definitely be making these again and again, especially for all those family gatherings this summer. That way I can secretly splurge while still looking all proper and ladylike. (Well, maybe just one brownie...and a cupcake...and...)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0aTUh7wdPD_g-DChIj5xtgevb2i4v-GENAgsGQ5cjiDJjp1-WbDV4dKmvpt-tfJ3MdjMJo-_h8Ht_xiRsCXS0-4m2WMq4BYYSgdDT91y06M860zU75tGpjotfZldbuWhzmEpEpaUctEJ/s1600/DSC07135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0aTUh7wdPD_g-DChIj5xtgevb2i4v-GENAgsGQ5cjiDJjp1-WbDV4dKmvpt-tfJ3MdjMJo-_h8Ht_xiRsCXS0-4m2WMq4BYYSgdDT91y06M860zU75tGpjotfZldbuWhzmEpEpaUctEJ/s400/DSC07135.JPG" width="400" /></a></div><br />
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<div style="text-align: center;"></div><div style="text-align: center;"><b>Butter Crunch Lemon Cheese Bars</b><br />
Adapted from…Greg Patent, Cooking Light, JANUARY 2001<br />
Yield: 16 servings (serving size: 1 square)</div><br />
<u>Cookbook Note:</u> You can substitute fresh orange juice and grated orange rind for lemon, if you wish. These are best served chilled.<br />
<br />
<u> Ingredients:</u><br />
Crust:<br />
1/3 cup butter, softened<br />
1/4 cup packed dark brown sugar<br />
1/4 teaspoon salt<br />
1/4 teaspoon ground mace or nutmeg<br />
1 cup all-purpose flour<br />
Cooking spray<br />
<br />
Filling:<br />
1 cup 1% low-fat cottage cheese<br />
1 cup granulated sugar<br />
2 tablespoons all-purpose flour<br />
1 tablespoon grated lemon rind<br />
3 1/2 tablespoons fresh lemon juice<br />
1/4 teaspoon baking powder<br />
1 large egg<br />
1 large egg white<br />
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<u> Preparation:</u><br />
Preheat oven to 350°.<br />
<br />
To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Line an 8-inch square baking pan with aluminum foil, leaving enough excess at the edges to create handles to later lift out. Spray with cooking spray, and press crust firmly onto foil. Bake at 350° for 20 minutes.<br />
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To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350° for 25 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.<br />
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While holding the edges of the foil, carefully remove dessert from pan and place on cutting board. Cut into 16 squares. Chill until ready to serve.<br />
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<u>Nutritional Information:</u> Calories:140.5, Fat: 4.5g (sat 52.6g,mono 1.3g,poly 0.3g), Protein:3.35g, Carbohydrate:22.25g, Fiber:0.25g, Cholesterol:24.5mg, Iron:.55mg, Sodium:149mg, Calcium:20mg.<br />
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<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;"></div><div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com29tag:blogger.com,1999:blog-2102092722579925806.post-67092489431726301982010-07-24T09:43:00.000-04:002010-07-24T09:43:23.534-04:00Grilled Jalapeño Poppers with Goat Cheese<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/AVvXsEi5bXzER01JyS0LSmARjM7ChR3z92pFullK5RDqjgMWrgV9T3dLrFCQpEy3rr7FEehIkW11xgiuY2_7OT3z3c-JYGfSph-_fbslC3XA1sHPkl9f0-ZAIxoLjDR-0H1l7990Dkc0rfxsdP_i/s1600/DSC06993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bXzER01JyS0LSmARjM7ChR3z92pFullK5RDqjgMWrgV9T3dLrFCQpEy3rr7FEehIkW11xgiuY2_7OT3z3c-JYGfSph-_fbslC3XA1sHPkl9f0-ZAIxoLjDR-0H1l7990Dkc0rfxsdP_i/s400/DSC06993.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
A fair warning: This recipe is not intended for fickle stomachs, young taste buds or digestive tracks teetering the golden years. <br />
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That being said…<br />
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Are you the type to throw back raw chilis and shots of Tabasco to watch <i>others</i> squirm? Do you laugh in the face of triple pepper icons on Mexican menus? Devour platters of Indian and Thai at heat levels only Indian and Thai locals can tolerate?<br />
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Tell me…<i>must</i> your pizza hide under a blanket of red pepper flakes, your nachos drown in hot sauce and every bite be saturated in something spicy to merely gain entrance into the rockin’ hot party that is your mouth? <br />
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Then fire-loving friend, read on, because these little poppers are one heck of a delicious punch in the mouth.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGaksSskPlh6NCrSczgqZB7rZT2VE3S6kTauQOePxzV6yPEKP1AbXjgOnswaNypccFuPfF82LXjsFyYF7wAodXF7kkkM9WSTv4daL0YLt2BFK77AWY6WXkmKHAZKEaoTCoxrqpbRHRxHM/s1600/DSC06886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGaksSskPlh6NCrSczgqZB7rZT2VE3S6kTauQOePxzV6yPEKP1AbXjgOnswaNypccFuPfF82LXjsFyYF7wAodXF7kkkM9WSTv4daL0YLt2BFK77AWY6WXkmKHAZKEaoTCoxrqpbRHRxHM/s400/DSC06886.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Never once did I dare ponder improving the jalapeno popper. Who doesn’t love a deep fried, cream cheese-stuffed pepper just the way it is? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Well...my waste line, that’s who. </div><br />
Thankfully, this lightened version ditches the oil and takes raw, unbattered peppers to the grill, stuffed with a mouthwatering mix of goat cheese, cream cheese, cheddar (or parmesan), tomato and sage. A smokey-charred pepper with gooey, melty, flavorful cheese and a sprinkling of cilantro? Um, yes, poppers can <i>definitely</i> be improved.<br />
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To start, wash and slice the jalapenos in half, then rip out the seeds and tap the back of the peppers over the sink to release any strays. Those babies are hot and you want them all out of there. You may also want to wash out the peppers' insides to reduce the heat.<br />
<br />
And remember that your taste buds are not all that can be burned from this meal...please, please wear rubber gloves when cutting and cleaning the peppers. Especially if you wear contacts. No one likes a burning eye socket. Or anything else for that matter. (See below.)<br />
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When I was a teen, my youth pastor’s wife told me the story of her husband’s near death-by-salsa experience. He was chopping peppers, ungloved, when nature called. So after a quick hand rinse with soap-less water, into the bathroom he went. Remember that he is a guy, and guys are a little more hands-on in this department. His screams still haunt the family at night.<br />
<br />
So wear gloves.<br />
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While the peppers drain on a paper towel, mix the stuffing. It's quite effortless, really, if you don't mind chopping a tomato and a few green onions. I used rather large jalapeños, so I doubled the filling recipe to ensure proper mile-high cheese mountains.<br />
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And for those who simply can’t take the heat (wussies!) you can tame the torture by baking the peppers before you stuff and grill them. Basically, the longer the peppers cook, the less severe they become. We baked some of our leftovers and they were much milder.<br />
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When the peppers are stuffed, hand them off to the grill master in your domain and let those babies sizzle. They tend to be a bit wobbly, so leaning them on each other for support will help prevent any cheese from escaping.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">Once the peppers are black on the bottoms and the cheese is melty, you'll have something serious to bite into. Think “stuffed pepper meets jalapeno popper.” At a smoky bar. In hell. Where they plotted revenge on your mouth for every distasteful, foul, mocking, saucy and sarcastic word ever sputtered.</div><br />
But as hot as they are, they're equally as addicting. Bite after torturous bite, I couldn’t find an ounce of restraint in my being. My eyes were watering. My face was flushed. My sinuses were beyond cleared. But I ignored my body's surrender signals and continued to stuff my face with gooey, cheesy, peppery grilled goodness like my life depended on it, stopping only to fan my eyes and gulp down water, which, by the way, only fed the flame.<br />
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Seriously, don’t blame me if you singe your nose hairs with every plate-to-mouth motion. And if you dare try these delicious peppers, I recommend you first make sure you have on hand an icy cold glass of milk, a starchy food, and above all, a ton of guts.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>Grilled Jalapeño Poppers with Goat Cheese</b></div><div style="text-align: center;">(Grilled pepper poppers; Jill Hough, Cooking Light, June 2009)</div><div style="text-align: center;">Yield: 16 servings (serving size: 2 pepper halves)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><u>Ingredients:</u><br />
1/2 cup (4 ounces) soft goat cheese<br />
1/2 cup (4 ounces) fat-free cream cheese, softened<br />
1/2 cup (2 ounces) grated fresh Parmesan cheese (or shredded cheddar)<br />
1/2 cup finely chopped seeded tomato<br />
2 tablespoons thinly sliced green onions<br />
2 tablespoons chopped fresh sage<br />
1/2 teaspoon kosher salt<br />
16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)<br />
Cooking spray<br />
2 tablespoons chopped fresh cilantro<br />
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<u>Preparation:</u><br />
Prepare grill to medium-high heat.<br />
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Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.<br />
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<u>Nutritional Information:</u> Calories: 84, Fat: 4.8g (sat 3.1g,mono 1.2g,poly 0.2g) <br />
Protein: 7.1g, Carbohydrate: 3.5g, Fiber: 0.9g, Cholesterol: 11mg, Iron: 0.6mg, Sodium: 334mg, Calcium: 117mg.<br />
<div style="text-align: center;"><div style="text-align: center;">----------------------------------------------------------------------------------------------------------------</div></div></div>Unknownnoreply@blogger.com30tag:blogger.com,1999:blog-2102092722579925806.post-62397984240344344142010-07-14T10:07:00.000-04:002010-07-14T10:07:18.981-04:00Lemon Cornmeal Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyq_XGo_KgWdeWnA1InaLnOu44V8sV5csgi_Ye_cwRy3gDyL8vyG3ErVuRExJzFzLlVhjODeEjpz7hgpVqKHXT3VQ88jvYLdJxoTPIufM92K2nBkSTNyWEOsAinTvf8Bx8uG554lDfDDXV/s1600/DSC06773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyq_XGo_KgWdeWnA1InaLnOu44V8sV5csgi_Ye_cwRy3gDyL8vyG3ErVuRExJzFzLlVhjODeEjpz7hgpVqKHXT3VQ88jvYLdJxoTPIufM92K2nBkSTNyWEOsAinTvf8Bx8uG554lDfDDXV/s400/DSC06773.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My name is Rachel and I'm addicted to crunchies.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What are crunchies? They're the tidbits of burnt cheese left on the pan after you bake a pizza. The fried-to-a-crisp fries that sneak their way into the carton. They're <i>anything</i> poppable and crisp that I can get my hands on, be it in a box, a bag, or scraped from a casserole dish. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The name was coined by my worried husband, who many a night followed the faint noises of a rat crunching away at crumbs, only to find me, eyes gleaming in a dark kitchen as I nibbled away on burnt bacon from that night's omelet or the broken remains at the bottom of a Doritos bag. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What's wrong with me? Why can't I be content with the actual meal on my plate instead of scrounging for things that go crunch in the night? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I didn't realize how serious my crunchies problem was until one afternoon at my grandmother's house. There I was, neglecting her delicious roast chicken while maniacally sneaking crunchies from the platter when no one was looking. I thought I was enjoying delicious pieces of crisp, fallen meat. I later found out it was burnt lard. Oh the shame.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Yes, sadly, my taste buds are about as refined as those of a street dog. But alas, I've learned to curb my crunchies cravings with an elegant, more acceptable food. One that can be followed with sips of iced tea. Not Pepto Bismol.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLgTq309e-GNsQpd1gG3vh6Xc646orExoK4OfF3YLeZzHxpI3ydZNNUcmfAZmAYTk9P2Z6Lcnwb6H4hVpHqtJkHvfABymKg9yUW_IwQSnnYw03mtK2gWm087iITyLk4U7zb_xpBHn1GfI9/s1600/DSC06503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLgTq309e-GNsQpd1gG3vh6Xc646orExoK4OfF3YLeZzHxpI3ydZNNUcmfAZmAYTk9P2Z6Lcnwb6H4hVpHqtJkHvfABymKg9yUW_IwQSnnYw03mtK2gWm087iITyLk4U7zb_xpBHn1GfI9/s400/DSC06503.JPG" width="400" /></a></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/AVvXsEg6pkdYrobkx-8JyclA9RgH6Oq2PmtNxmrX-oeyr6mU4iSMwBj7GEZZy8gXrXg0shajsxMbWIobu19zGivS1Guz7Q54YSIFVv5MKank2E4Tof3K91qmJTnuO0QA-h6FEsOGpXqMx-0FDrPu/s1600/DSC06512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pkdYrobkx-8JyclA9RgH6Oq2PmtNxmrX-oeyr6mU4iSMwBj7GEZZy8gXrXg0shajsxMbWIobu19zGivS1Guz7Q54YSIFVv5MKank2E4Tof3K91qmJTnuO0QA-h6FEsOGpXqMx-0FDrPu/s400/DSC06512.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>These cookies are great. They're actually a little chewy on the inside, with a wonderful crisp crust and crunchy cornmeal bits throughout. Along with their great lemony zest, they make the perfect summertime cookie.<br />
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And they're so simple to make. Just a little zesting, a little mixing, and a little baking for a light lemony cookie fitting of a lazy afternoon.<br />
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And yes, I rolled each spoonful of batter into balls instead of just dropping them like a normal person. That's because I'm also addicted to things that look as close to perfect as possible. But that's for another post.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>So grab a plate of cookies and ditch the milk. These are perfect with ice-cold lemonade or tea. And there's no shame! Such a lovely cookie at only 55 calories, I didn't have to crunch away at them in the dark. In fact, I think they're best enjoyed in the fresh air of a front porch.<br />
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<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/AVvXsEitmuD7mOw_GNr-wzpdOiqMf4M0H_ucNxNNo2DV05GBrNDY5KNfeVDqLI0Q3pN-5CbWdCUlhGXfjSwNly7eUKAqwtXGfj-iHZTwlCJ-pIZgVB1lkjO-NgH5D0sq89zRWWTl1QOteW9vg0Gg/s1600/DSC06753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmuD7mOw_GNr-wzpdOiqMf4M0H_ucNxNNo2DV05GBrNDY5KNfeVDqLI0Q3pN-5CbWdCUlhGXfjSwNly7eUKAqwtXGfj-iHZTwlCJ-pIZgVB1lkjO-NgH5D0sq89zRWWTl1QOteW9vg0Gg/s400/DSC06753.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0DDtPiIpmVhX8ysXouFyv7asDRs8UA4xjmUwu2qvrid-nzAJDf-NXvLROJCV5Bu61bpSkCznPVjCbeLaFJddj9p02n8fFjBM-UFYbr-BSQfT4Q8FJf0UsYgISfP345ww-4zCgwVMvLpjt/s1600/DSC06762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0DDtPiIpmVhX8ysXouFyv7asDRs8UA4xjmUwu2qvrid-nzAJDf-NXvLROJCV5Bu61bpSkCznPVjCbeLaFJddj9p02n8fFjBM-UFYbr-BSQfT4Q8FJf0UsYgISfP345ww-4zCgwVMvLpjt/s400/DSC06762.JPG" width="400" /></a></div><br />
They definitely satisfied my crunchies craving. Although, I <i>did</i> sneakily scrape off some of the crust that stuck to the pan. And ate it. And it was wonderful. (Please don't tell Luke.) <br />
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<div style="text-align: center;"><b>Lemon Cornmeal Cookies</b><br />
Kathy Farrell-Kingsley, Cooking Light, MAY 2008<br />
Yield: 3 dozen (serving size: 1 cookie)</div><br />
<br />
<u>Ingredients:</u><br />
1 cup all-purpose flour (about 4 1/2 ounces)<br />
1/3 cup yellow cornmeal<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/4 teaspoon ground ginger<br />
3/4 cup plus 2 tablespoons sugar<br />
6 tablespoons butter, softened<br />
1 large egg<br />
1 tablespoon grated lemon rind<br />
<br />
<u>Preparation:</u><br />
Preheat oven to 350°.<br />
<br />
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.<br />
<br />
Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.<br />
<br />
<u>Nutritional Information:</u> Calories: 55 (34% from fat), Fat: 2.1g (sat 1.3g,mono 0.6g,poly 0.1g), Protein: 0.7g, Carbohydrate: 8.6g, Fiber: 0.2g, Cholesterol:11mg, Iron: 0.2mg, Sodium: 49mg, Calcium: 2mg.<br />
<div style="text-align: center;"><div style="text-align: center;">-----------------------------------------------------------------------------------------------------------------</div></div><div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com29tag:blogger.com,1999:blog-2102092722579925806.post-36703548613238011402010-07-07T09:17:00.002-04:002010-07-12T20:07:49.040-04:00Coconut Shrimp with Fiery Mango Sauce & Coconut-Cilantro Rice<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/AVvXsEj-f0tXMGPWur5F91S5TAsB5_5_Dn7NMU0jNf3uXtNffURE14gwES07ZsWmHKKkY7iEf6bnVGObzTK-St2EE70a19956QNfKUwZe3kTryfr0EKM6B9of7Iaw6lZfBBDk_3WvWcMZZDbgVRo/s1600/DSC06547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZSyjYurxyyof3vZoZyCM_yHSgGuS_JRFuoCIYDBn8RgyKcXSfu-y-Kfl1NS8XyCPyst3XhEPUb7x4qW9KRlxmwQfDWGET_f56dKZ2MroskIaQfhh6gjFUsAl_op_5ay2hX2aUE2PyyoyL/s1600/DSC06721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZSyjYurxyyof3vZoZyCM_yHSgGuS_JRFuoCIYDBn8RgyKcXSfu-y-Kfl1NS8XyCPyst3XhEPUb7x4qW9KRlxmwQfDWGET_f56dKZ2MroskIaQfhh6gjFUsAl_op_5ay2hX2aUE2PyyoyL/s400/DSC06721.JPG" width="400" /></a></div><br />
Lately, you could say my presence in the blogosphere has been a little MIA. I've gone AWOL. Rogue. But not by my own doing, I assure you. See, I was seduced. The cloudless days. The shimmering pool. The garage sale-lined streets. It’s all been a little too much to resist, and in the end, summer inevitably won me over.<br />
<br />
Like a lovesick teenager, I’ve spent every free second of precious weekend time scavenging for five-cent deals, sipping frosty drinks and glued to an inflatable pool raft at a closeness even the ruler of a prom chaperone couldn’t separate.<br />
<br />
I tried to resist, really. I sat down to upload photos. I attempted countless times to write something…anything... about the food I've been making. But that sneaky sun slithered its way through my curtains and blinded me with the promise of sultry tan lines and natural highlights.<br />
<br />
So I gave in. I strapped on my suit, slathered on the SPF and decompressed. <br />
<br />
But I’m still here.<br />
<br />
Thankfully, in all my summer lovin', I still managed to slide on an apron over my swimsuit and spend a little time in the kitchen. It’s just the <i>sharing </i>with you all that’s been a bit delayed. So I now have a mile-long list of grilled, chilled, stacked and speared summer recipes that I’m dying to tell you about. Grilled jalapeño poppers…blueberry almond lemon coffee cake…Jamaican jerk beef kabobs... Oooh yeah. We’ve been eating quite well.<br />
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So let’s get to it, shall we?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMo4PLvLc48wzHNKm7CVJUXX2Jzv2EGLtY2VChlhCKkTxble5829F2Syn4EbLwKOao6qFr4Q-pSw77M09isd5v9YGGZqlhsqdvOzk_3r1rW1YuBJmSoIjUkpB81GpLTYIgv3VXSnQiCjRU/s1600/DSC06555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMo4PLvLc48wzHNKm7CVJUXX2Jzv2EGLtY2VChlhCKkTxble5829F2Syn4EbLwKOao6qFr4Q-pSw77M09isd5v9YGGZqlhsqdvOzk_3r1rW1YuBJmSoIjUkpB81GpLTYIgv3VXSnQiCjRU/s400/DSC06555.JPG" width="400" /></a></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;"></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/AVvXsEhNF7rrfhPzfBJCDKFIs90SVQ7pol_iraCqpzPODN9zI6uwkmIjZw5etRJCIRtfxaNQRFJ_RwIBeaZs0CTLCHaVAUpADAdLEcmrQ61Fp_AMY7v9ypBYzkd3U-7vdWjogytt8bWqfeqUtIQT/s1600/DSC06574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNF7rrfhPzfBJCDKFIs90SVQ7pol_iraCqpzPODN9zI6uwkmIjZw5etRJCIRtfxaNQRFJ_RwIBeaZs0CTLCHaVAUpADAdLEcmrQ61Fp_AMY7v9ypBYzkd3U-7vdWjogytt8bWqfeqUtIQT/s400/DSC06574.JPG" width="400" /></a></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/AVvXsEhQkyvHn75clfkwqMHC81aIMlQMbSY4Obv9Q5vVeKe-zjRfeB0yfwLrzlZyydJhJLmSCkr5GdYLam-LzO1VoZzheEF0sjozVa5OlAHnhpCY7MlexgvTN-zWhErebWTmvZMtMJFEgMdtIr32/s1600/DSC06580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkyvHn75clfkwqMHC81aIMlQMbSY4Obv9Q5vVeKe-zjRfeB0yfwLrzlZyydJhJLmSCkr5GdYLam-LzO1VoZzheEF0sjozVa5OlAHnhpCY7MlexgvTN-zWhErebWTmvZMtMJFEgMdtIr32/s400/DSC06580.JPG" width="400" /></a></div><br />
This dish definitely screams summer. A specific summer, actually, where I fell in love with more than just the sun.<br />
<br />
Summer, 2006. Clearwater Beach. The sun was blazing, the air was salty, and the seagulls were the only things I could hear over my pounding heart. I was drunk on love, you see, with the man who would one day become my husband.<br />
<br />
After spending the day lounging in the sand, we headed to a beach side seafood shack just in time to watch the sun dip below the horizon. Toasted from the sun, we somehow managed to stop gushing over each other long enough to peruse the menu, and that’s when we realized that there was only one thing that could make the day more perfect. A heaping platter of deep fried, crunchy coconut shrimp. <br />
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<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/AVvXsEhmtM2tmLVQJGNk8rIquB5L3QfFjnwPIyKUoY_mJfVLBY4_GCyFYnk2Yjzw4K4q2YW_EmUPU0BD22MqSZWvGDp2FObX8f5StdGRaoQCaw-Yt3VDj18E7wqwHM19nf0Qx3TmWSkWa7bpO_GN/s1600/DSC06591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmtM2tmLVQJGNk8rIquB5L3QfFjnwPIyKUoY_mJfVLBY4_GCyFYnk2Yjzw4K4q2YW_EmUPU0BD22MqSZWvGDp2FObX8f5StdGRaoQCaw-Yt3VDj18E7wqwHM19nf0Qx3TmWSkWa7bpO_GN/s400/DSC06591.JPG" width="400" /></a></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/AVvXsEi5952Jqty6XOtvepkxrTp8hAOatQunWNb363FWsIvTceWYNG5C2jlglShvtxHWG_8PDA-SR53v5-CZ-CmlT_pSXOOYcBljKFvlFmZUBwLUPsdhhXYN7mhCTXguDy2oFyoFL94YRI0hosVu/s1600/DSC06593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5952Jqty6XOtvepkxrTp8hAOatQunWNb363FWsIvTceWYNG5C2jlglShvtxHWG_8PDA-SR53v5-CZ-CmlT_pSXOOYcBljKFvlFmZUBwLUPsdhhXYN7mhCTXguDy2oFyoFL94YRI0hosVu/s400/DSC06593.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpELZXK7zRlgYiz-urkhMtA4e816Lu7_nafERictlKz8f1XrJSmc0N9fJWVYyLcgE4Vc451WZXbOSqeXItRpyQQ_JGXwLrLOwzNljm5LrTN1zPNCqafbAh2DhuUYZzPcw2QNXzlSx2oZlN/s1600/DSC06644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpELZXK7zRlgYiz-urkhMtA4e816Lu7_nafERictlKz8f1XrJSmc0N9fJWVYyLcgE4Vc451WZXbOSqeXItRpyQQ_JGXwLrLOwzNljm5LrTN1zPNCqafbAh2DhuUYZzPcw2QNXzlSx2oZlN/s400/DSC06644.JPG" width="400" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">And perfection was definitely reached. Nothing beats a sweet-spicy sauce mellowed by shrimp coated in a crisp, sweet, coconut-panko crust. Making the meal at home is a bit more involved than pointing to a word on a menu, but well worth the major decrease in moolah and calories.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">First, shell and devein your shrimp. You just need a knife, a little patience and a husband. That's right. Put him to work. The job involves raw meat, sharp objects and an intestinal track. He'll love it. Check out this simple <a href="http://www.youtube.com/watch?v=IOTMQ2oXdLE">tutorial</a>.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">While Luke did surgery on the shrimp, I made the aromatic sauce, a delicious mix of ginger, onion, garlic, lime, mango nectar and scotch bonnet or habanero peppers. (Don't rub your eyes...they're hot!) I chopped, sautéed, simmered and blended my way to a sauce so good it'd make a grasshopper taste delicious.</div><br />
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While the sauce chilled in the fridge, I prepared the coconut rice and breaded and fried the shrimp. Have you ever used Japanese panko breadcrumbs? Oh. my. crunchies. Brilliance, actually. The light crunchiness of panko has made it my go-to choice for breading shrimp and chicken.<br />
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(The most perfect chicken fingers: dredge chicken into flour, then beaten egg, then panko...then back in egg and back in panko... fry in a little oil....then enjoy. And thank me later.)<br />
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</a></div>Coconut rice makes the perfect compliment to coconut shrimp, if you ask me. And while this lightened up recipe is definitely not as indulgent as the full fat version, it works. After all, it's just rice. The real stars of this dish are pictured below.<br />
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So Luke and I took a seat on our patio as the sun began to set, still crazy in love, and once again enjoyed a heaping plate of fried coconut shrimp. And it was delicious. Definitely as good as the restaurant's version we had years before. Sweet, crunchy, saucy, spicy. Perfection. <br />
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In fact, the only thing different was the manner in which Luke ate the meal. I guess marriage tends to make you loosen up your manners a bit because he literally licked that sauce bowl clean. But since <i>I</i> was the one slaving over the dish this time, I'll take it as a compliment.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxOzicjbEcGJY7jVkvlV8XKjKZZhP89bJpZQ0a6OcMT_TOfBjE4c6DyEmfueZRUl_GwVX-deqLPONENVIiv6HN0pkq7SQtGsS1wqTl-lnI8okBf7CH1miuJrPmqJ-iHdrdjk-ahEgWg52/s1600/DSC06745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxOzicjbEcGJY7jVkvlV8XKjKZZhP89bJpZQ0a6OcMT_TOfBjE4c6DyEmfueZRUl_GwVX-deqLPONENVIiv6HN0pkq7SQtGsS1wqTl-lnI8okBf7CH1miuJrPmqJ-iHdrdjk-ahEgWg52/s400/DSC06745.JPG" width="400" /></a></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;"></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>Coconut Shrimp with Fiery Mango Sauce</b></div><div style="text-align: center;">Ann Taylor Pittman, Cooking Light, January 2010</div><div style="text-align: center;">Yield: 4 servings (serving size: 7 shrimp and about 2 1/2 tablespoons sauce)</div><div style="text-align: left;"><div style="text-align: center;"><br />
</div>Ingredients:<br />
<br />
<u>Sauce:</u><br />
1 teaspoon canola oil<br />
2/3 cup finely chopped onion<br />
1/2 teaspoon grated peeled fresh ginger<br />
1 garlic clove, minced<br />
1 (12-ounce) can mango nectar<br />
1/4 Scotch bonnet pepper, unseeded <i><b>(Habanero makes a perfect substitute.)</b></i><br />
1 1/2 tablespoons fresh lime juice<br />
1/8 teaspoon salt<br />
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<u>Shrimp:</u><br />
28 jumbo shrimp (about 1 1/2 pounds)<br />
1/2 cup flaked sweetened coconut<br />
1/2 cup panko (Japanese breadcrumbs)<br />
1/3 cup cornstarch<br />
3 large egg whites, lightly beaten<br />
1/2 teaspoon salt<br />
8 teaspoons canola oil, divided<br />
Cooking spray<br />
<br />
<u>Preparation:</u><br />
To prepare sauce, heat a small saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, ginger, and garlic; sauté 3 minutes, stirring frequently. Add nectar and pepper; bring to a boil. Cook 10 minutes or until reduced to 3/4 cup. Remove from heat; let stand 10 minutes. Place mixture in a blender; process until smooth. Stir in juice and 1/8 teaspoon salt. Cool.<br />
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Peel and devein shrimp, leaving tails intact; discard shells.<br />
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Place coconut in a food processor; pulse 6 times or until finely chopped. Add panko; pulse to combine. Place coconut mixture in a shallow dish. Place cornstarch in a shallow dish. Place egg whites in a shallow dish. Sprinkle shrimp evenly with 1/2 teaspoon salt. Working with 1 shrimp at a time, dredge shrimp in cornstarch, shaking off excess. Dip in egg whites; dredge in coconut mixture.<br />
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Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola oil to pan; swirl to coat. Add 7 shrimp to pan; coat tops of shrimp with cooking spray. Cook shrimp 2 1/2 minutes on each side or until done. Repeat procedure 3 times with remaining oil and shrimp.<br />
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<u>Nutritional Information:</u> Calories: 367, Fat: 13.5g (sat 2.4g,mono 6.5g,poly 3.7g), Protein: 31g, Carbohydrate: 29.5g, Fiber: 1g, Cholesterol: 252mg, Iron: 5.6mg, Sodium: 731mg, Calcium: 76mg.<br />
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<div style="text-align: center;"><b>Cilantro-Coconut Rice</b><br />
Cooking Light, April 2008<br />
Yield: 4 Servings</div><br />
<u>Ingredients:</u><br />
1 cup water<br />
3/4 cup basmati rice<br />
3/4 cup light coconut milk<br />
1/2 teaspoon salt, divided<br />
3 tablespoons chopped fresh cilantro<br />
<br />
<u>Preparation:</u><br />
Combine 1 cup water, rice, coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes. Stir in cilantro.<br />
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*This recipe was part of another recipe by Cooking Light, so I do not have specific nutritional info for the rice. But there's no bacon in it, so must not be too bad. <br />
<div style="text-align: center;"><div style="text-align: center;">----------------------------------------------------------------------------------------------------------------</div></div></div>Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-2102092722579925806.post-3064734589091884152010-06-19T10:35:00.030-04:002010-06-19T11:07:17.893-04:00Old-Fashioned Strawberry Shortcake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGgr9zmA9EZEZRkdZugNg5LrX9rEthYiYQtR_nMcfSTOdnoRZb2hiO0Wz5eK7XhuM0UfVpblDzIIZWo9pVANIsNesT5O03aL5ASGhX10YORVAmfMoOLl8UbjS_zxvTztQXJloyCaQomkz/s1600/DSC06488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKEQ8_5C5AhOAFpFs2x49NBF81F6iL756aTyJQS9kj2HU3tv454l2Z_JMgfN_tF5BRj431g0LuJj4hq0iTjj7NfuCvFhBieFVCMJu4OJA2FtGETDg99zXwoqaaVlpNZB87_0znD8DdA-tT/s400/DSC06482.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sometimes I think everything is just better in its old-fashioned form. Old-fashioned phones didn't cause car accidents or stunt teenagers' vocabulary to three-letter words. Old-fashioned clothes actually <i>clothed</i> people. (Ever been to Miami Beach?) And old-fashioned recipes weren't made of chemicals. They were made of food. Tasty, nutritious, <i>real</i> food.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: left;"></div><div style="text-align: left;">So what exactly makes this recipe old-fashioned? The made-from-scratch buttermilk biscuits that thankfully replace those sticky, preservative-packed, nuclear war-surviving Twinkie-like “shortcakes” you’ll find disgracing the mere existence of strawberries these days.<br />
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No prepackaged shortcuts here. For this dessert, you'll actually have to get your hands in some dough. Knead it. Form biscuits. Slice and smash strawberries... But in the end, every buttery, flaky, sweet berry-cream bite will be well worth the trouble.</div><div style="text-align: left;"><br />
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You start by making the sauce, a perfect mingling of strawberries and sugar, fancied up with the flavors of orange juice and vanilla. A definite win with the taste buds.<br />
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</div><div class="separator" style="clear: both; text-align: left;">While the strawberry mixture is chilling, you can make the old-fashioned biscuits. If those words paint horrid images of lard, shortening and three-pound bags of sugar, have no fear. This is a Cooking Light-inspired blog, after all, so this treat will give you old-fashioned flavor without an old-fashioned gut. </div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: left;">Low fat buttermilk and just a tidbit of butter do the trick and make biscuits truly worthy of strawberries. (And sausage gravy if you make a double batch.)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszXI8izYMo4y6tdeyqPclA6wE1T9BJOGovRSqPv5rbpxtpZxiDrnGzXt1bsGyLqEJyRO-3L3jOlo7YIEay5U6kf6onekygxctZVZRMLUbSFPF28bcEPrBSEUd5CVDPAaskgTVT-7I2SEf/s1600/DSC06332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszXI8izYMo4y6tdeyqPclA6wE1T9BJOGovRSqPv5rbpxtpZxiDrnGzXt1bsGyLqEJyRO-3L3jOlo7YIEay5U6kf6onekygxctZVZRMLUbSFPF28bcEPrBSEUd5CVDPAaskgTVT-7I2SEf/s400/DSC06332.JPG" width="400" /></a></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/AVvXsEjw3mL0P5nr29gEru6UgBl4cw7_OnK20dHySJ36lO6yHuLfeFTRxXuN5DXF37YcLo5nGO-harjoe1giBcZ_u3uNYhwUbgLLFVJPLhTHqt03jS9jV2A47LQyXnBLhZuVnFeWS_91gLWt6UjP/s1600/DSC06338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3mL0P5nr29gEru6UgBl4cw7_OnK20dHySJ36lO6yHuLfeFTRxXuN5DXF37YcLo5nGO-harjoe1giBcZ_u3uNYhwUbgLLFVJPLhTHqt03jS9jV2A47LQyXnBLhZuVnFeWS_91gLWt6UjP/s400/DSC06338.JPG" width="400" /></a></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/AVvXsEj3MHp8kfEB4xfokqWzCb5CTbEb2ur2_T1FPvp4-IoZWUHHcHTl1FUJadWLoBhY3UlnanMoWwx0LrcsJnM6flsV52AjcrhzSwCLpvRcoa9b4W-zTXdpfjPA7k8AqTr-aUpuPGFtMbwfBTZh/s1600/DSC06347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MHp8kfEB4xfokqWzCb5CTbEb2ur2_T1FPvp4-IoZWUHHcHTl1FUJadWLoBhY3UlnanMoWwx0LrcsJnM6flsV52AjcrhzSwCLpvRcoa9b4W-zTXdpfjPA7k8AqTr-aUpuPGFtMbwfBTZh/s400/DSC06347.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Once the biscuits are baked, cooled and sliced, you can start assembling your homemade creation. You can get all fancy with artistic saucy drizzles and perfectly balanced berries, or just throw it all in a bowl, pass it to your husband's happy hands and call it a day.<br />
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A tip: if that middle biscuit layer (the crown) is too rounded to stack, just slice off the edge and you'll have a flat surface to keep building. And hey, a snack!<br />
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The end result? Fantastic. I actually had initial doubts about replacing angel food or pound cake with a biscuit. (I prefer my biscuits layered with egg, sausage and cheese.) But these had a wonderful crumbly crunch on the outside and a soft fluffiness on the inside. A perfect compliment to the sweet, flavorful sauce. <br />
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Now if only I'd made my own old-fashioned whipped cream instead of using Cool Whip’s whipped oil. (Did you know that? Ridiculous.) But that’s for another day and another post.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zASH6ZTr_DwyLBt5ct_yQ-nxOkar917Gorqb298o4eDr6uP6ljLFF9_xg01QPtq3xRA_nyvmbjaTCYzgcX-vfE0ilJksjG4bA-CaQsjToG2hSKWh6i4QQJRzyhOQbjGtMHc6OyscYE1x/s1600/DSC06478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zASH6ZTr_DwyLBt5ct_yQ-nxOkar917Gorqb298o4eDr6uP6ljLFF9_xg01QPtq3xRA_nyvmbjaTCYzgcX-vfE0ilJksjG4bA-CaQsjToG2hSKWh6i4QQJRzyhOQbjGtMHc6OyscYE1x/s400/DSC06478.JPG" width="400" /></a> </div><div style="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/AVvXsEh7jtNqzrzrxjUc2y8TMQ_u_W-mSwjqZ9H856D3USlQ7ru8a90pEBRPfjru7JQqo2SMXucnYRvrskBcgOLQraFdkx_Z5D4woGJOApMNS96OK8q25RTmHmR5zxRQyjnhEKrumB6ouKMeYDvI/s1600/DSC06486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jtNqzrzrxjUc2y8TMQ_u_W-mSwjqZ9H856D3USlQ7ru8a90pEBRPfjru7JQqo2SMXucnYRvrskBcgOLQraFdkx_Z5D4woGJOApMNS96OK8q25RTmHmR5zxRQyjnhEKrumB6ouKMeYDvI/s400/DSC06486.JPG" width="400" /></a></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;"></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;"></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: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Overall, it was the perfect summer treat. And let me tell you, we definitely ate it the old-fashioned way…</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjtEhhI_HFN3_MoIRIyDZizsN4WDP8pJJW2Kvbfa9EYxHhiM740ikBHdTd_l-6pxdLvE1MWGK31fcMEYxrHiA6zx_mv6sO2bupAl8YhDAAXdAlrQvezPPXJL_DUhc12SUH1OquRjDr__1/s1600/DSC06490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjtEhhI_HFN3_MoIRIyDZizsN4WDP8pJJW2Kvbfa9EYxHhiM740ikBHdTd_l-6pxdLvE1MWGK31fcMEYxrHiA6zx_mv6sO2bupAl8YhDAAXdAlrQvezPPXJL_DUhc12SUH1OquRjDr__1/s400/DSC06490.JPG" width="400" /></a></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><br />
...we didn't waste a crumb.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg31joiW70gC95WNHel_zZX00_PG2-CaVQKkM8paV3x4n09UUAlKx-XM_OebqVc5yG3UrTqNMyRasd5P4adYlTEA2eLxXXAzGJQSnmyM1fdQYPPJyBHabBWtXnX_zYOI2YGHfe4eDXIoPe/s1600/DSC06390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></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/AVvXsEiBX2kDAlKqhT9sWAOlHx9NMdgqH6Ghe78Ixc-rwRSP0pjsOj-trNZbMriINXUTzkdPAeVx5nkCkjM-91sMerIGj0DbpSTKnPMlm0b3zfBEA_hrS-H2F510hyphenhyphenVgSQKqGn4Fjf1daOSzJqra/s1600/DSC06418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBX2kDAlKqhT9sWAOlHx9NMdgqH6Ghe78Ixc-rwRSP0pjsOj-trNZbMriINXUTzkdPAeVx5nkCkjM-91sMerIGj0DbpSTKnPMlm0b3zfBEA_hrS-H2F510hyphenhyphenVgSQKqGn4Fjf1daOSzJqra/s400/DSC06418.JPG" width="400" /></a> </div><div style="text-align: left;"><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
<br />
<b>Old Fashioned Strawberry Shortcake</b><br />
Cooking Light, June 1998<br />
Yield: 6 servings</div><br />
<u>Ingredients:</u><br />
3 1/2 cups halved strawberries, divided<br />
1/3 cup sugar<br />
1/3 cup orange juice<br />
2 teaspoons vanilla extract<br />
1 teaspoon lemon juice<br />
1 1/4 cups all-purpose flour<br />
3 tablespoons sugar<br />
1 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
1/8 teaspoon salt<br />
3 tablespoons chilled stick margarine or butter, cut into small pieces<br />
1/2 cup low-fat buttermilk<br />
Cooking spray<br />
6 tablespoons frozen reduced-calorie whipped topping, thawed<br />
Whole strawberries (optional)<br />
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<u>Preparation:</u><br />
Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.<br />
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Preheat oven to 425°.<br />
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Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).<br />
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Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.<br />
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Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.<br />
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<u>Nutritional Information:</u> Calories: 270 (24% from fat), Fat: 7.2g (sat 1.9g,mono 2.7g,poly 2.1g), Protein: 4.3g, Carbohydrate: 47.3g, Fiber: 3g, Cholesterol: 0.0mg, Iron: 1.7mg, Sodium: 183mg, Calcium: 93mg.<br />
<div style="text-align: center;"><div style="text-align: center;">----------------------------------------------------------------------------------------------------------------</div></div></div>Unknownnoreply@blogger.com19tag:blogger.com,1999:blog-2102092722579925806.post-75966586351888147572010-06-11T08:47:00.003-04:002010-06-11T08:50:41.750-04:00Rosemary Chicken Salad<div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_freh7d9dar6W5AYEBKaqYW5GcLIEO-L2oGZAa6fTGGiyrIGBIV7-fswsGu_ozohDCre6hfpU2gg5bxvLIT07dBBqLUDtftdh9k0czV-75nCCNT6avSDgTG3e_lniUCrvYBOdoF6fejYE/s1600/DSC06229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_freh7d9dar6W5AYEBKaqYW5GcLIEO-L2oGZAa6fTGGiyrIGBIV7-fswsGu_ozohDCre6hfpU2gg5bxvLIT07dBBqLUDtftdh9k0czV-75nCCNT6avSDgTG3e_lniUCrvYBOdoF6fejYE/s400/DSC06229.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ruuznVbM8qUBF1xIHf_6WUMUgfnZY7qMxEtRdTPsyfclxLP_lt471kobIalwXnpx09NkonvRbQHvio2_qj9QbwBsX6NXD7WexQ_rtBvjfLde-GfxG1Uzk0vCtORrESbkWmeJBtWVLZk/s1600/DSC06110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div style="text-align: center;"></div><br />
While some kids grew up fearing dusty, cobweb-laden attics filled with looming shadows and stinky mothballs, the attic that I remember paints quite a different image. Aside from being keeper of the infamous toy trunk, it was a haven for my mother's beautiful, sweet smelling flowers and herbs, delicately hung from the ceiling to dry and preserve.<br />
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Thyme, lavender, statice, sweet Annie, sunflowers, rosemary...<br />
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All hovering high above our heads, filling that small space with the most wonderful smells. Who wouldn't love spending time in a place like that? (Although, I'm sure the three-dozen Barbies are truly what made me a regular.)<br />
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But even now, 14 years after moving out of my childhood home, I’m instantly taken back to my days in LaPorte, Indiana with the simple act of chopping fresh rosemary for this delicious chicken salad.<br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPm2OVtHwsqRjlQiJLsh-5In-p8uJNWPngp27npy01Tswy31LoRPZUqVHlC2mqF05ZmodR6gDK89co9Xk2PniFyo3oXXYobPYUeB8t1RxpKQnpoyEiTbZEde7YnNujoL1B3vzBnR33pag/s1600/DSC06128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPm2OVtHwsqRjlQiJLsh-5In-p8uJNWPngp27npy01Tswy31LoRPZUqVHlC2mqF05ZmodR6gDK89co9Xk2PniFyo3oXXYobPYUeB8t1RxpKQnpoyEiTbZEde7YnNujoL1B3vzBnR33pag/s400/DSC06128.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0IuaovGhFGjQaeRztKEOt-K0zfit5D7K9wI4OV2IVNr_NpLWkJzyBrxmquEIYK0_1dTTdgwx1PIq2U8DmH08HuzyGskSJFbAGEgWe0R4y1ezdsxW_JIspcblC7qYDhRKW1Ib6D695GQ/s1600/DSC06136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0IuaovGhFGjQaeRztKEOt-K0zfit5D7K9wI4OV2IVNr_NpLWkJzyBrxmquEIYK0_1dTTdgwx1PIq2U8DmH08HuzyGskSJFbAGEgWe0R4y1ezdsxW_JIspcblC7qYDhRKW1Ib6D695GQ/s400/DSC06136.JPG" width="400" /></a></div><br />
And what an awesome chicken salad it makes! Flavor-packed smoked almonds, chopped green onion, Dijon mustard and fragrant rosemary compliment each other perfectly, creating a delicate, earthy taste in quite possibly...no, most assuredly...the best sandwich I've ever made.*<br />
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*Unless you count that one sandwich with bacon, cheese and uh, fried chicken.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjC1yKZDLl-SVp-p9ajW9BGwB4w3ViHGM9kdMBLGlAaDjdECVacy1n9fa2RuPZE9mAHqeKpN5axxAkGTHx-0Fn0qrg92ckm_xcXb6cqBJi2CHkPHq9G9gSHVLyo_bDo2nnwpPh1coaKM/s1600/DSC06117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjC1yKZDLl-SVp-p9ajW9BGwB4w3ViHGM9kdMBLGlAaDjdECVacy1n9fa2RuPZE9mAHqeKpN5axxAkGTHx-0Fn0qrg92ckm_xcXb6cqBJi2CHkPHq9G9gSHVLyo_bDo2nnwpPh1coaKM/s400/DSC06117.JPG" width="400" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7UnlR28jcbP-1R7-oj3w-S1S0Vy1Nk1YnoZBlABHK1YdTCPU69RPyIgBcqZTYqbhbElAO1T937OlA6p-SSRZX8GT44hgse8IlXi1w94UnkLxZeuhwiP-iVCP27vJofop823eezB-qBPU/s1600/DSC06121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7UnlR28jcbP-1R7-oj3w-S1S0Vy1Nk1YnoZBlABHK1YdTCPU69RPyIgBcqZTYqbhbElAO1T937OlA6p-SSRZX8GT44hgse8IlXi1w94UnkLxZeuhwiP-iVCP27vJofop823eezB-qBPU/s400/DSC06121.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4H7XTgkMHMF_hVWb26QIFYvMmCjXquqNimuv2KFsOyv8wG0yM2vOnok4iz5tAiKjNAseJgQ759OGY6wLJ-HgvA3fjPyJ62Qva73gBoY_1mPRjq8zOf2ZIU57K0nPokt5ylWdR8NDtMg0/s1600/DSC06125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4H7XTgkMHMF_hVWb26QIFYvMmCjXquqNimuv2KFsOyv8wG0yM2vOnok4iz5tAiKjNAseJgQ759OGY6wLJ-HgvA3fjPyJ62Qva73gBoY_1mPRjq8zOf2ZIU57K0nPokt5ylWdR8NDtMg0/s400/DSC06125.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
To start, I roasted the skinless, boneless chicken breasts by brushing them with olive oil, sprinkling with S&P, and baking at 350-degrees until done. (30-45 minutes - the perfect amount of time to chop the rest of the ingredients, and heck, even take a nap if so inclined.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeR6DYUak7ltC02VaSMwOiLaHBlzbaGTAEu_RGoduPDrtEpWdU9mw5j5iG0tG9A5QV6Vgywu3F8RJZWIfMv0h45Vl3Wl2oib5_ScuthuGDhKRAhk66HDDQzUTesPXAgEMqh2QyBRpEU0Q/s1600/DSC06112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeR6DYUak7ltC02VaSMwOiLaHBlzbaGTAEu_RGoduPDrtEpWdU9mw5j5iG0tG9A5QV6Vgywu3F8RJZWIfMv0h45Vl3Wl2oib5_ScuthuGDhKRAhk66HDDQzUTesPXAgEMqh2QyBRpEU0Q/s400/DSC06112.JPG" width="400" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTJFDB-QGZ5VJFC9SHEcBJE-wJXpH7Z1KuxpknM4-Dyu3aHfWBCjsSuLvfsqt2_iwQsc3CwQTx0_r-9_AXeoh4XCnKLvXgIv6zMQTV7BijgQqeOD4e2UHFLv44efYLQniawDTq3gx3FWo/s1600/DSC06152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTJFDB-QGZ5VJFC9SHEcBJE-wJXpH7Z1KuxpknM4-Dyu3aHfWBCjsSuLvfsqt2_iwQsc3CwQTx0_r-9_AXeoh4XCnKLvXgIv6zMQTV7BijgQqeOD4e2UHFLv44efYLQniawDTq3gx3FWo/s400/DSC06152.JPG" width="400" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5gzzHNJog3tr_IRKRBBjl-dE77kOOApSf2VHHoM5snm0NmbgTdqKUtM4_Awo9xpl5WI31f_KcJTFWwgFA-Gm0HK0qRNjM_cOq9VsYqtct1OmsTmUCGmhexDuI95CfGqxA1DxYJrdhJ6A/s1600/DSC06155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5gzzHNJog3tr_IRKRBBjl-dE77kOOApSf2VHHoM5snm0NmbgTdqKUtM4_Awo9xpl5WI31f_KcJTFWwgFA-Gm0HK0qRNjM_cOq9VsYqtct1OmsTmUCGmhexDuI95CfGqxA1DxYJrdhJ6A/s400/DSC06155.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">Then everything comes together beautifully with a little light mayo and fat free yogurt. Yogurt? Yep, surprised me, too, but wonderfully so. A little lettuce and fresh rosemary sourdough bakery bread and I was in business.</div><br />
<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/AVvXsEjAxv7vgrIiKPHCBFWMcxLesU7QIlVh6x0thIIHH6nmw_RH69-1SULgwiNQtqn1gIH8WopX4BLXg8uUAh956Le5DaTGwc0pdSDYJRLsLtayqRa70fGmAm28FRdGke_-mUfNlYXzyy2k8Q-X/s1600/DSC06163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxv7vgrIiKPHCBFWMcxLesU7QIlVh6x0thIIHH6nmw_RH69-1SULgwiNQtqn1gIH8WopX4BLXg8uUAh956Le5DaTGwc0pdSDYJRLsLtayqRa70fGmAm28FRdGke_-mUfNlYXzyy2k8Q-X/s400/DSC06163.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifeepGvMPnGsnoBh7UMfIDsVQxtZGrkr7lEWwDPnxQQJ8BHx6XSpDOZoA01vAPruVQaflBVcnPyQ94dcObGYcOmjKrxx-3n0oVsHM81UBUFiTykPvgQproPLPSbPRIVfTn5RIar1wuwyws/s1600/DSC06170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifeepGvMPnGsnoBh7UMfIDsVQxtZGrkr7lEWwDPnxQQJ8BHx6XSpDOZoA01vAPruVQaflBVcnPyQ94dcObGYcOmjKrxx-3n0oVsHM81UBUFiTykPvgQproPLPSbPRIVfTn5RIar1wuwyws/s400/DSC06170.JPG" width="400" /></a></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/AVvXsEhmvpBDfTHXnN90_zSA1Q4ha0fyTdIcijbmolBDVVxCOHUzJ5UHSSy4g1r-LRyT9UihWJV8g84sr-cfPyXS0c7PrmkkLxw75yDXRWxiOecquwwnid2mYWW0HiiPkMK0F7eZnbUjN1Yk9WtU/s1600/DSC06202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvpBDfTHXnN90_zSA1Q4ha0fyTdIcijbmolBDVVxCOHUzJ5UHSSy4g1r-LRyT9UihWJV8g84sr-cfPyXS0c7PrmkkLxw75yDXRWxiOecquwwnid2mYWW0HiiPkMK0F7eZnbUjN1Yk9WtU/s400/DSC06202.JPG" width="400" /></a></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: left;"><br />
</div>What a great sandwich. So thick and creamy, and bursting with flavor. I'm sure you could add all kinds of things to suit your taste buds, too. Next time I may try sliced grapes or small chunks of peeled apple.<br />
<br />
The husband agreed with the awesomeness of this meal. He said it tasted like something you'd find at some fancy bakery. (Or, thankfully, in your very own kitchen.)<br />
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</a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymSl_aJiKh3um2Hj_3SbtFNQrPKkUwwu-HOQiO3VRDFS5dX8zWLYEhTXO6QtvQJC8NGR42ossichhGYjdk3Ws8ybDvyV68fEHYBSAjv6W6rNuJbepfN8KuZvNlXcD5lAT3mAk_By_qbrF/s1600/DSC06252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymSl_aJiKh3um2Hj_3SbtFNQrPKkUwwu-HOQiO3VRDFS5dX8zWLYEhTXO6QtvQJC8NGR42ossichhGYjdk3Ws8ybDvyV68fEHYBSAjv6W6rNuJbepfN8KuZvNlXcD5lAT3mAk_By_qbrF/s400/DSC06252.JPG" width="400" /></a><br />
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</div><div style="text-align: left;">And so with every bite, every creamy, rosemary-infused bite, I was brought back to a simpler place and time. A place full of cascading flowers and herbs. And a time where the only thing on the agenda was making sure Barbie's golden hair was braided just right before Ken picked her up for the ball.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwv3W8ikyoIJOqwyIMlVzPjlJ0erpFUPqjfH4TO02dj5gU5AcyHfWLhGzRFI50L3cyLWl35O8H-GiCzLdrD5VwPViz3L_4DAR2_q-Kc1Iqw-AGJahrKweEesl5o2ArJEWhokYwOIeFFR4d/s1600/DSC06247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div style="text-align: left;"><div style="text-align: center;"><br />
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<br />
<b>Rosemary Chicken Salad Sandwiches</b><br />
Brandy Long, Cooking Light, April 2005<br />
Yield: 5 servings (serving size: 1 sandwich)</div><br />
<u>Ingredients:</u><br />
3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)<br />
1/3 cup chopped green onions<br />
1/4 cup chopped smoked almonds<br />
1/4 cup plain fat-free yogurt<br />
1/4 cup light mayonnaise<br />
1 teaspoon chopped fresh rosemary<br />
1 teaspoon Dijon mustard<br />
1/8 teaspoon salt<br />
1/8 teaspoon freshly ground black pepper<br />
10 slices whole-grain bread<br />
<br />
<u>Preparation:</u><br />
Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.<br />
<br />
<u>Nutritional Information:</u> Calories: 360 (29% from fat), Fat: 11.6g (sat 2.1g,mono 3.5g,poly 1.8g), Protein: 33.6g, Carbohydrate: 29.9g, Fiber: 4.4g, Cholesterol: 76mg, Iron: 2.9mg, Sodium: 529mg, Calcium: 104mg.<br />
<div style="text-align: center;"><div style="text-align: center;">----------------------------------------------------------------------------------------------------------------</div></div></div>Unknownnoreply@blogger.com18tag:blogger.com,1999:blog-2102092722579925806.post-41068981642917169702010-06-01T08:28:00.001-04:002010-06-01T08:29:53.425-04:00Crunchy-Chewy Sesame Cookies<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/AVvXsEhF1p67VmT5ob3oJ64XBe7ZLq-rRig-ZbUoAi5utY74rCqsxpzatq4zuJaXdgyCMfz5zTuLU6N3_OKaPwtPLx0pacjmcRrZtJ6DC8QfMtM8PikHZBx7b13GyfXdknBu4-NQaZfDe5lkcss/s1600/DSC05906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1p67VmT5ob3oJ64XBe7ZLq-rRig-ZbUoAi5utY74rCqsxpzatq4zuJaXdgyCMfz5zTuLU6N3_OKaPwtPLx0pacjmcRrZtJ6DC8QfMtM8PikHZBx7b13GyfXdknBu4-NQaZfDe5lkcss/s400/DSC05906.JPG" width="400" /></a></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;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQOXWKyiLvwyajDsxLyA__TZvFOfTPv1UTOer9D_ZsSyrxXUqbyiHhGS_wWGHXS1nU-po5s6qQoF5pO9uMZwTAys7T57T_UWG3D3fqLJeZ5SCC3i4P2Srp1jki9KNBmSTE-Eq4nqOAvM4/s1600/DSC05905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"></div>If I were allergic to peanuts...<br />
<br />
(And just let me take this time to thank God that I am in fact <i>not </i>allergic, because a life without Reese's peanut butter cups, chocolate-peanut butter ice cream and Thai peanut curry sauce is no life at all.)<br />
<br />
...I would at least find comfort in the fact that peanut butter cookies, those sugar-coated, fork-pressed crave-able confections that are inhaled instead of eaten, could in fact still find their way to my mouth. How, you ask? With these little guys.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCQMvuweJt9kwnTd9OkuFb9vN2kykEC_-hrAP4J6wegrhagcUXoJi2AROmYXMhY5cII6PNX7nF89Y-t9sDsDWXq34wEIqC09_DF02DBBFd0mp5h8oOFupvBImm6HhvqurVYDrc6thwbU/s1600/DSC05857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCQMvuweJt9kwnTd9OkuFb9vN2kykEC_-hrAP4J6wegrhagcUXoJi2AROmYXMhY5cII6PNX7nF89Y-t9sDsDWXq34wEIqC09_DF02DBBFd0mp5h8oOFupvBImm6HhvqurVYDrc6thwbU/s400/DSC05857.JPG" width="400" /></a></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/AVvXsEiOyIPMeQhYj0KSCL_jC1h88terRP0hR1DBwC5tlcVnIvngUQuCyb806mtTmyS5NasVIC9asIE0FlOpHjCwy7T9h5rB4fBacXD9V0tADSkUDEmeXLUv9kHR4f9hQawtKrTJNJSuvJ3VZYk/s1600/DSC05862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyIPMeQhYj0KSCL_jC1h88terRP0hR1DBwC5tlcVnIvngUQuCyb806mtTmyS5NasVIC9asIE0FlOpHjCwy7T9h5rB4fBacXD9V0tADSkUDEmeXLUv9kHR4f9hQawtKrTJNJSuvJ3VZYk/s400/DSC05862.JPG" width="400" /></a></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/AVvXsEjKF5ibL4Tj48KE_GtqSExKjWWyxyp2kJSmQ5XGPivfiXBdaUCamvCYZVTHoBi2tokU35wCfPx2t24v8d3WBoCy8rij2xkKVUV_hDK4jL7C_MNX1TB5kr_OZnYWuk-wVtxsZaFavDQ_hoE/s1600/DSC05875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: left;">It's tahini to the rescue! The same miracle ingredient that makes hummus possible is now bringing peanut butter-like cookies to the allergy-inflicted masses! Along with a little dark sesame oil, brown sugar and the usual baking suspects, you too can have peanut-free, yet equally tasty cookie dough balls ready to be rolled into a bath of sweet sugar crystals. Just try to resist popping them in your mouth. They make great cookies, but lousy truffles.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKF5ibL4Tj48KE_GtqSExKjWWyxyp2kJSmQ5XGPivfiXBdaUCamvCYZVTHoBi2tokU35wCfPx2t24v8d3WBoCy8rij2xkKVUV_hDK4jL7C_MNX1TB5kr_OZnYWuk-wVtxsZaFavDQ_hoE/s1600/DSC05875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKF5ibL4Tj48KE_GtqSExKjWWyxyp2kJSmQ5XGPivfiXBdaUCamvCYZVTHoBi2tokU35wCfPx2t24v8d3WBoCy8rij2xkKVUV_hDK4jL7C_MNX1TB5kr_OZnYWuk-wVtxsZaFavDQ_hoE/s400/DSC05875.JPG" width="400" /></a></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/AVvXsEjGfUOATlaupaVt9O1qUKa-qCUUlFg0wg-cZ4xOOwOa3h3gK6KImpCNZIkgb1ySG2vaiRiHFfAIzu9YRJFFTErE-YfJSlr5nssJKLvgTMqsc6GMPajurtHp8BKGUeKy__aLZ1AEPn4b85E/s1600/DSC05868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGfUOATlaupaVt9O1qUKa-qCUUlFg0wg-cZ4xOOwOa3h3gK6KImpCNZIkgb1ySG2vaiRiHFfAIzu9YRJFFTErE-YfJSlr5nssJKLvgTMqsc6GMPajurtHp8BKGUeKy__aLZ1AEPn4b85E/s400/DSC05868.JPG" width="400" /></a></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/AVvXsEiLlGoJ3nfwKTzcDaj68f9Jgo2QOKkteD1drvD9tyXJgIg6azTKds09gRUExh_EVCG8kPwXk2hqaOckmg5dwGrBFavbR4BZimM3vhPstz926CiMmAkx3dFRA_dw5z-uFj5eL9X3uObpFKM/s1600/DSC05883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLlGoJ3nfwKTzcDaj68f9Jgo2QOKkteD1drvD9tyXJgIg6azTKds09gRUExh_EVCG8kPwXk2hqaOckmg5dwGrBFavbR4BZimM3vhPstz926CiMmAkx3dFRA_dw5z-uFj5eL9X3uObpFKM/s400/DSC05883.JPG" width="400" /></a></div><div style="text-align: left;"><br />
Lightly smash them with a cup, skip the forking all together and throw them into the oven. I rescued mine a bit early as I usually do, and they came out perfectly crunchy on the outside, chewy on the inside, and absolutely delicious all over.</div><br />
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</div><div class="separator" style="clear: both; text-align: left;">The sesame flavor is a bit odd in a cookie, I'll admit, but in a good way I assure you. Very tasty. Alongside a cold glass of milk, these little wonders really do taste similar to their peanut butter counterparts. In fact, I think I could have fooled my husband had I not been singing the praises of tahini all morning. (It makes hummus <i>and</i> cookies!!)</div><div class="separator" style="clear: both; text-align: center;"><br />
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So go make these. Your peanut allergy suffering friends and children will thank you. As for me, it's about time I go hunt down a spoonful of peanut butter. All this talk about tahini has surely made him jealous.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSxq2mBDwViGdjcklIfdXvTlskiSgsz9ZiehKH2dk5bV_cQ7RQUguWTiN2YbEYeOWltdEWkbL2aApgSp7PEQHJhLj2qbQVhtJFyFg7hR3VYLMOLIpuGkQBLkSXi4PSZvLxjbNDEfW7XU/s1600/DSC05903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div><br />
<div class="separator" style="clear: both; text-align: center;"><b>Crunchy Sesame Cookies</b></div><div style="text-align: center;">Cooking Light, December 2007</div><div style="text-align: center;">Yield: 3 dozen (serving size: 1 cookie)</div><div style="text-align: center;"><br />
</div><u>Cookbook Note:</u> Roasted sesame-seed paste and dark sesame oil deliver a deep, nutty flavor. A touch of corn syrup and cornstarch ensure crispness.<br />
<br />
<u>Ingredients:</u><br />
1 1/2 cups all-purpose flour (about 6 3/4 ounces)<br />
1 1/2 tablespoons cornstarch<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1 cup packed brown sugar<br />
1/3 cup tahini (roasted sesame-seed paste)<br />
2 tablespoons dark sesame oil<br />
1 tablespoon light-colored corn syrup<br />
2 teaspoons vanilla extract<br />
1 large egg<br />
Cooking spray<br />
2 tablespoons granulated sugar<br />
<br />
<u>Preparation:</u><br />
Preheat oven to 375°.<br />
<br />
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, baking powder, baking soda, and salt, stirring with a whisk; set mixture aside.<br />
<br />
Place brown sugar, tahini, and oil in a large bowl; beat with a mixer at medium speed until well blended. Add syrup, vanilla, and egg; beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined.<br />
<br />
Lightly coat hands with cooking spray. Shape dough into 36 balls (about 1 inch each). Place granulated sugar in a shallow bowl. Roll dough balls in granulated sugar; place 2 inches apart on baking sheets lined with parchment paper. Flatten balls slightly with the bottom of a glass. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool completely on a wire rack.<br />
<br />
<u>Nutritional Information:</u> Calories:71 (27% from fat), Fat: 2.1g (sat 0.3g,mono 0.8g,poly 0.9g), Protein: 1.1g, Carbohydrate: 11.9g, Fiber: 0.3g, Cholesterol: 6mg, Iron: 0.5mg, Sodium: 53mg, Calcium: 17mg.<br />
<div style="text-align: center;"><div style="text-align: center;">----------------------------------------------------------------------------------------------------------------</div></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div>Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-2102092722579925806.post-31262896263817480992010-05-25T08:49:00.002-04:002010-05-25T08:50:59.218-04:00Loaded Baked Potato Soup<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;"></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/AVvXsEis_sSJGXte3wDepfc8T2qDKI_EneZ6uWTE_KgerH0jJ-yfmJU8pF3R-AsL-AbaLadHgzdrr44OQ_7J9zP17ElcX-88jEjscC3w7WiU1Xpqwf6GAPVKYXRCkmyMEYan8MuPNOQcj5Gp17A/s1600/DSC06027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_sSJGXte3wDepfc8T2qDKI_EneZ6uWTE_KgerH0jJ-yfmJU8pF3R-AsL-AbaLadHgzdrr44OQ_7J9zP17ElcX-88jEjscC3w7WiU1Xpqwf6GAPVKYXRCkmyMEYan8MuPNOQcj5Gp17A/s400/DSC06027.JPG" width="400" /></a></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/AVvXsEgjVCMBkfbKDGyoYuurYRW71kVyghNtzYbXTTfjAP-VRdvNW0913U4LmgXtXhyphenhyphenaZmuPPSsDdN_eEjBTabUr36QAWyYJGrH_-d_71RcL4bEWb9LRRsn1-qFDS8WKwT-G3aco3d87UAO7VLM/s1600/DSC05960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></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;"></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;"></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;"></div><br />
You say potato... I say creamy potato soup loaded with bacon, cheddar and green onion. <br />
<div style="text-align: left;"><br />
After the <a href="http://me-myself-and-pie.blogspot.com/2010/05/bacon-chipotle-twice-baked-potatoes.html">bacon & chipotle twice-baked potatoes</a> left me with a tempting surplus of cheddar, bacon and russets, I decided to make this awesome soup in order to prevent a three-hour bacon-to-face-stuffing session.<br />
<br />
And what a treat it was. This meal was simple, quick and quite dreamy. "But, can a soup <i>really</i> be dreamy?" you ask. I'll answer that with another question. Is it loaded with cheese and bacon?</div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZg6WyqBBJzUO7dhJLFyQRARqrwVuItvQ2sNydMQAFVrF9OCeLulz05V7JCtYkKboFPFwbqjxP_fLBuvUjRJV6X0Bsmae5RTq_TorBdB5UJ4pvUM1qW3F8e-ifp-Whyphenhyphenn9c2IG5-DKwMw/s1600/DSC05954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZg6WyqBBJzUO7dhJLFyQRARqrwVuItvQ2sNydMQAFVrF9OCeLulz05V7JCtYkKboFPFwbqjxP_fLBuvUjRJV6X0Bsmae5RTq_TorBdB5UJ4pvUM1qW3F8e-ifp-Whyphenhyphenn9c2IG5-DKwMw/s400/DSC05954.JPG" width="400" /></a></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;"></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/AVvXsEiQL6uPcP6MN8A3VBkNCc6R-NGga4OZhmli9qq0CIMqbFfx5I1wd6T2E9qgLcOrd-QSnleWDNveMpFuKtCojeREZgtcmiKfVTDMdxymH856AioYAG405AZeiOU6B9AAkeL67fXuedd4ZmE/s1600/DSC05967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQL6uPcP6MN8A3VBkNCc6R-NGga4OZhmli9qq0CIMqbFfx5I1wd6T2E9qgLcOrd-QSnleWDNveMpFuKtCojeREZgtcmiKfVTDMdxymH856AioYAG405AZeiOU6B9AAkeL67fXuedd4ZmE/s400/DSC05967.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To make this can't-believe-it's-light creation, I baked, peeled and mashed a few potatoes, and started the thick, creamy base with flour and milk.</div><div class="separator" style="clear: both; text-align: left;"><br />
</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/AVvXsEi-3av7jhjjtwgk9ahvRvaB8pG6Mf-SPxkjrhMZZscBbhy_escTzltbv5NcWtF5QWi_xSUfvlc2jBGePi55tMAMxsioZ_95GUgpuC9CCr52KbrRt4gZtGFjOSvFhDulO3e_gS_aECdaYJs/s1600/DSC05963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3av7jhjjtwgk9ahvRvaB8pG6Mf-SPxkjrhMZZscBbhy_escTzltbv5NcWtF5QWi_xSUfvlc2jBGePi55tMAMxsioZ_95GUgpuC9CCr52KbrRt4gZtGFjOSvFhDulO3e_gS_aECdaYJs/s400/DSC05963.JPG" width="400" /></a></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;"></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;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucT6X1AMeqozYB3DiRpomnbl8W5DHdpMhdzTMQRWGCkgQ6RaZgQg3a0D3KIcmJcF3kLc8hTsiuEVf4NXjpv1yxOi05VF9fm0jVBqOtP1Uh9jZKw2MuBMBoCZwk3Msh3HpyKSmwqafNPU/s1600/DSC05976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucT6X1AMeqozYB3DiRpomnbl8W5DHdpMhdzTMQRWGCkgQ6RaZgQg3a0D3KIcmJcF3kLc8hTsiuEVf4NXjpv1yxOi05VF9fm0jVBqOtP1Uh9jZKw2MuBMBoCZwk3Msh3HpyKSmwqafNPU/s400/DSC05976.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Next, I added the potatoes, cheese and a little salt and pepper and let that cook, then mixed in a bit of sour cream and chopped green onion. And whaddya know, I had soup! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVCMBkfbKDGyoYuurYRW71kVyghNtzYbXTTfjAP-VRdvNW0913U4LmgXtXhyphenhyphenaZmuPPSsDdN_eEjBTabUr36QAWyYJGrH_-d_71RcL4bEWb9LRRsn1-qFDS8WKwT-G3aco3d87UAO7VLM/s1600/DSC05960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVCMBkfbKDGyoYuurYRW71kVyghNtzYbXTTfjAP-VRdvNW0913U4LmgXtXhyphenhyphenaZmuPPSsDdN_eEjBTabUr36QAWyYJGrH_-d_71RcL4bEWb9LRRsn1-qFDS8WKwT-G3aco3d87UAO7VLM/s400/DSC05960.JPG" width="400" /></a></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/AVvXsEhkzK_BVI3BApIuzzC_4HfWESaKkkGr6r4LMHipWgdbE5To8K65XfW6yqC_lvxqkFPkAU_8gyMoMwKxYprnBPTJZOSq1SdzFOlEJm6bkux7kd-uj2UOBvtSNV7VL-eiD7ObTIzD0vviQrA/s1600/DSC05981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzK_BVI3BApIuzzC_4HfWESaKkkGr6r4LMHipWgdbE5To8K65XfW6yqC_lvxqkFPkAU_8gyMoMwKxYprnBPTJZOSq1SdzFOlEJm6bkux7kd-uj2UOBvtSNV7VL-eiD7ObTIzD0vviQrA/s400/DSC05981.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4E09D6OlK8QZS2H4_5FHMRjd7-f8In7PxGrar8hKtoiczMFKxBDb5ivU23AvCaueOMyTV55tUCsZey5cwSo1JuxkVEqbU8V9LotOYdzbJlQThybTYC3uhpYDhgsZZ6PcR8G3FB8kmQdo/s1600/DSC05983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4E09D6OlK8QZS2H4_5FHMRjd7-f8In7PxGrar8hKtoiczMFKxBDb5ivU23AvCaueOMyTV55tUCsZey5cwSo1JuxkVEqbU8V9LotOYdzbJlQThybTYC3uhpYDhgsZZ6PcR8G3FB8kmQdo/s400/DSC05983.JPG" width="400" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">But of course, it's not <i>dreamy</i> soup until you top it with the real stars of the dish – chopped green onion, sharp cheddar, a little cracked black pepper and of course, the aforementioned BACON.</div><div style="text-align: left;"><br />
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The soup was absolutely delish. Ultra creamy, rich and definitely better than potato soup I've had at any restaurant. And the best part? Getting to eat a cheese and bacon-filled dinner while only putting back a mere 329 calories. Miracles in the kitchen <i>do</i> happen, friends.<br />
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And what about my Polish, potato-raised, soup-loving husband? Well, he remained speechless, head hovering over his bowl, with no time to spare on chatter. Even his spoon was abandoned in the end and replaced with bare hands in a last-ditch effort to let no drop escape.<br />
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A light soup that makes a man melt? Yeah...definitely dreamy if you ask me.<br />
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<div style="text-align: center;"><b>Baked Potato Soup </b><br />
Ann Taylor Pittman, Cooking Light, SEPTEMBER 2007<br />
Yield: 8 servings </div><div style="text-align: center;">(serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)</div><br />
<u>Ingredients:</u><br />
4 baking potatoes (about 2 1/2 pounds)<br />
2/3 cup all-purpose flour (about 3 ounces)<br />
6 cups 2% reduced-fat milk<br />
1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese, divided<br />
1 teaspoon salt<br />
1/2 teaspoon freshly ground black pepper<br />
1 cup reduced-fat sour cream<br />
3/4 cup chopped green onions, divided<br />
6 bacon slices, cooked and crumbled<br />
Cracked black pepper (optional)<br />
<br />
<u>Preparation:</u><br />
Preheat oven to 400°.<br />
<br />
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.<br />
<br />
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.<br />
<br />
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.<br />
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<u>Nutritional Information:</u> Calories: 329 (30% from fat), Fat:10.8g (sat 5.9g,mono 3.5g,poly 0.7g), Protein: 13.6g, Carbohydrate: 44.5g, Fiber: 2.8g, Cholesterol: 38mg, Iron:1.1mg, Sodium: 587mg, Calcium: 407mg.<br />
<div style="text-align: center;"><div style="text-align: center;">----------------------------------------------------------------------------------------------------------------- </div></div><span id="goog_876724105"></span><span id="goog_876724106"></span>Unknownnoreply@blogger.com21tag:blogger.com,1999:blog-2102092722579925806.post-70579604350286921642010-05-19T08:55:00.005-04:002010-05-19T15:02:37.599-04:00Nathan's Lemon Cake<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/AVvXsEhlc7XM407LGbzhyphenhyphenEYd9NePriImMDb1_fYEIataik3hdm4Bt71AqmggLOvtFTY44hNGIPyZHwXrKmzfplKRo-aP3pJ-FyEqcZeo9rIiegCf8zQZTCmmuZLwdEHSnrEycJcVeq0_ezx9tjY/s1600/DSC05615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlc7XM407LGbzhyphenhyphenEYd9NePriImMDb1_fYEIataik3hdm4Bt71AqmggLOvtFTY44hNGIPyZHwXrKmzfplKRo-aP3pJ-FyEqcZeo9rIiegCf8zQZTCmmuZLwdEHSnrEycJcVeq0_ezx9tjY/s400/DSC05615.JPG" width="400" /></a></div><br />
When one thinks of cake, "refreshing" is probably not the first word that comes to mind. Usually, what makes cake, well, cake, a good drenching in buttery frosting, an uber-sweet filling, and a hefty sprinkling of something yummy, like toasted nuts. In fact, a mouth full of cake will most assuredly leave you reaching for a glass of milk…water...anything...to wash it down so you can clear your gob and go back for more. <br />
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Unless, of course, your cake happens to be comprised of two super moist and lemony layers that are delicately iced with a light, sweet, lemon icing and sprinkled with tangy lemon rind. Then, I guarantee that "refreshing" will ring with every bite. <br />
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Enter, the lemon cake, a cake delicious enough to line the store window of a good bakery, simple enough to make quickly at home, and refreshing enough to enjoy on even the hottest days.<br />
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<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/AVvXsEh4mSPSU4P9Ad_exuDNUpFDdgkE31P_Vrd9DiK-mdKuGFH4vASWHna47ps3H10sPqfTvvu1Yru9-2z01ZAnXyhQfMTHNs_M3D8sIY1IyPNNbdR9Rqss8xxIINQsj9YdMoE_BWZa-dFtUzI/s1600/DSC05528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mSPSU4P9Ad_exuDNUpFDdgkE31P_Vrd9DiK-mdKuGFH4vASWHna47ps3H10sPqfTvvu1Yru9-2z01ZAnXyhQfMTHNs_M3D8sIY1IyPNNbdR9Rqss8xxIINQsj9YdMoE_BWZa-dFtUzI/s400/DSC05528.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZW_8J90d_Wu2ZZXGZL759oe_CsthYus7sMiR202RztpvHiEGDhawWz0XJe0or_jdhiBPzBZAbc8zkF2ZUFG6fpVucPWUEt5OcmHLSOQMfCBejWppnhZqF9_c402QSO9s1YEFaiN35biw/s1600/DSC05529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZW_8J90d_Wu2ZZXGZL759oe_CsthYus7sMiR202RztpvHiEGDhawWz0XJe0or_jdhiBPzBZAbc8zkF2ZUFG6fpVucPWUEt5OcmHLSOQMfCBejWppnhZqF9_c402QSO9s1YEFaiN35biw/s400/DSC05529.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwbyWsZCr6Q1_IfYldPzGh7Yl0YohSfOIUucKVELyoWac5frNzbg_UTgtmKzUqbvO3WyzP9N4W0CNY2UifgwmFlAdDKzIJ9dXG-VJ-qM3znIV4VKsiikBAR52mSDa2xJUSl7ld0XD2hk/s1600/DSC05530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwbyWsZCr6Q1_IfYldPzGh7Yl0YohSfOIUucKVELyoWac5frNzbg_UTgtmKzUqbvO3WyzP9N4W0CNY2UifgwmFlAdDKzIJ9dXG-VJ-qM3znIV4VKsiikBAR52mSDa2xJUSl7ld0XD2hk/s400/DSC05530.JPG" width="400" /></a></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;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrpvolod0d-ZTsiF5bdAy8exSgrz176FyQSfJduXIBJaMalIeaElUrybrYwq6SynQQIgzJTHrwzuQRHG5bdOXlHg_RyrAYmQW1_L_1DBaRuHFj8bAzM2lAP_3wGFO0jbgRYaJNiwj3pw/s1600/DSC05492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Cake lovers, rejoice! Now, amid the wide array of tortes, pies and ice creams that pop up this time of year, cake can finally stake its claim in springtime. Now, I'm sure there are plenty of other dainty, fruity cakes out there, but this was my first time making such a treat, so humor me, please.<br />
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<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>This recipe starts with simple lemon layers, which I have to say, turned out to be some of the moistest cakes I’ve ever eaten. So buttery, sweet and packed with lemony punch, you won’t believe it’s light. Just be sure to keep an eye on them while they bake. Mine were done a bit early.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhtEidxi6punrswWpTv79RPN-geuDR-O-jkSPpTBW5PyvoHTyFED76PzEjUUbDTozUaEvIecdDIi1RldsOwqO99HTdGYaj3RPc-aVuS1wY-qHc3LuJMdcqxOk8ao8yi-RyKYAC0O7K54/s1600/DSC05518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhtEidxi6punrswWpTv79RPN-geuDR-O-jkSPpTBW5PyvoHTyFED76PzEjUUbDTozUaEvIecdDIi1RldsOwqO99HTdGYaj3RPc-aVuS1wY-qHc3LuJMdcqxOk8ao8yi-RyKYAC0O7K54/s400/DSC05518.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLu90nmRj2lyH6uj5ub_redz19P6eI39DnGkOhCprlYwwRUdJemewpEm5-3jYPH7xa39DMgOWBwu9UKuiG6qtHBVddt1Mby-QOrVEncVJjMHekBXQFKZ5SZViO3-S2dzfUaufxaq52hZ8/s1600/DSC05510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></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/AVvXsEgXcIhCssJ08Ax6J_Efyd0wpZdokHJJpOjny-Yr2oUtinA_DSu9usseAzd1MVFqaih4AO4X3oug6Wu_TLQaBd9WQ81IX_HyMJWWyuqFmwY74PUimP58pGvFxtk-OhbK-5anGk2HcPuTQtw/s1600/DSC05521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcIhCssJ08Ax6J_Efyd0wpZdokHJJpOjny-Yr2oUtinA_DSu9usseAzd1MVFqaih4AO4X3oug6Wu_TLQaBd9WQ81IX_HyMJWWyuqFmwY74PUimP58pGvFxtk-OhbK-5anGk2HcPuTQtw/s400/DSC05521.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQVeSgQhyHRBS18fwZhjCMwb-8EJDkAWFbJZnq7A58CdBsGchKWkAfQRNwW0hHJWP-fc_bsJqV6WtQ75fbusYSjv2FIIUsT_3AlqZQs-pAg6yodk9_j808WDjxrY26nuqwA2-5mpeqKk/s1600/DSC05527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQVeSgQhyHRBS18fwZhjCMwb-8EJDkAWFbJZnq7A58CdBsGchKWkAfQRNwW0hHJWP-fc_bsJqV6WtQ75fbusYSjv2FIIUsT_3AlqZQs-pAg6yodk9_j808WDjxrY26nuqwA2-5mpeqKk/s400/DSC05527.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">Once the cakes are cool, a quick whip of powdered sugar, fresh squeezed lemon juice, lemon rind and melted butter equal a finger-licking good frosting. Although, I must have been a little too distracted on the finger licking part, because I read “1 cup” of powdered sugar, when it clearly said "3 cups." </div><br />
So at first, my frosting was a clear glaze, paling in comparison to the bright white icing in the Cooking Light photo. I sadly dripped the watery goo onto the first layer, watched it immediately soak into the cake, and knew something was wrong. But too frustrated and sticky to reach for the measuring cups, I just added more powdered sugar until I had the right consistency. That’s the great thing about this frosting. You can wing it.<br />
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And you'd never know that I messed up. Frosting has a lovely way of covering up any mistake, making my final product almost too pretty to slice into... <br />
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<div class="separator" style="clear: both; text-align: center;"></div>With a major emphasis on the <i>almost</i> part of that sentence, because while I love looking at pretty food, I love <i>eating</i> pretty food even more.<br />
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Thank you so much to <a href="http://strikewhiletheskilletishot.blogspot.com/">Meghan</a>, fellow Cooking Light blogger for suggesting this delicious cake! It's sure to become a springtime-summertime-anytime-staple around here.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>So, when you get a hankering for something citrusy and sweet to wash down those cookout burgers and dogs, skip the overly sugared lemonade and reach for something even better. A big 'ol bite of cake.<br />
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<div style="text-align: center;"><b>Nathan's Lemon Cake</b><br />
Nathan Coulon, Cooking Light, MAY 2008<br />
Yield: 16 servings (serving size: 1 slice)</div><br />
Ingredients:<br />
<br />
<u>Cake:</u><br />
Cooking spray<br />
2 tablespoons all-purpose flour<br />
2 cups all-purpose flour (about 9 ounces)<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 1/2 cups granulated sugar<br />
1/2 cup unsalted butter, softened<br />
3 large eggs<br />
1 cup nonfat buttermilk<br />
2 tablespoons finely grated lemon rind<br />
2 tablespoons fresh lemon juice<br />
<br />
<u>Icing:</u><br />
3 cups powdered sugar<br />
1/4 cup unsalted butter, melted<br />
1 tablespoon lemon rind<br />
1/4 cup fresh lemon juice<br />
Lemon rind strips (optional)<br />
<br />
<u>Preparation:</u><br />
Preheat oven to 350°.<br />
<br />
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.<br />
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Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.<br />
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Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.<br />
<br />
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.<br />
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To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.<br />
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<u>Nutritional Information:</u> Calories: 317 (27% from fat), Fat: 9.5g (sat 5.6g,mono 2.6g,poly 0.5g), Protein: 3.6g, Carbohydrate: 55.7g, Fiber: 0.6g, Cholesterol: 56mg, Iron:1mg, Sodium:165mg, Calcium: 52mg. ----------------------------------------------------------------------------------------------------------------Unknownnoreply@blogger.com27tag:blogger.com,1999:blog-2102092722579925806.post-53498142243926378002010-05-14T09:08:00.002-04:002010-05-19T14:16:01.296-04:00Bacon & Chipotle Twice-Baked Potatoes<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88CYzo44IfIjSEoi4z6-b5YlU_Iqn7hfmicAE2nF90lt3Q8umrsV9YodSiOQZbFEb5SgPtojceqsQV5CJmoIbQTB4TVeiFFUV2mzFAjNt0ZzvBE1kX-27WSfALIjLpIad-NKQiNK78sk/s1600/DSC05801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88CYzo44IfIjSEoi4z6-b5YlU_Iqn7hfmicAE2nF90lt3Q8umrsV9YodSiOQZbFEb5SgPtojceqsQV5CJmoIbQTB4TVeiFFUV2mzFAjNt0ZzvBE1kX-27WSfALIjLpIad-NKQiNK78sk/s400/DSC05801.JPG" width="400" /></a></div><br />
While I may not have the well traveled taste buds of a true food connoisseur, I like to think I have pretty good taste when it comes to one particular class of cuisine. Bar food. Wings dripping in hot sauce. Heaping piles of hot, salty French fries. Gooey deep fried mozzarella sticks. If there was an expert in such a field, it would be yours truly.<br />
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So when I recently made an amazing bar-worthy <a href="http://me-myself-and-pie.blogspot.com/2010/05/cilantro-turkey-burgers-with-chipotle.html">cilantro turkey burger with a spicy chipotle ketchup</a>, I needed the perfect accompaniment. And what better way to tame the heat of a spicy meal, than by serving an even spicier side dish? (We definitely like it hot around here. But to those with sissy taste buds, omitting the chilis will yield a milder, yet equally delicious potato.)<br />
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This was my first experience making a twice-baked potato, and the creamy, cheesy, bacony deliciousness left me fervently regretting all those wasted dinners with sub par burger sides. Sorry French fries, but I've moved on to greener, tastier pastures...that are covered in bacon. <br />
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And even better, these potatoes are extremely simple, too. First, wash and bake your potatoes for about 50 minutes, then cool, slice in half, and scoop out the flesh. You want to make sure you leave some of the potato in the shells. If you attempt to scoop it <i>all</i> out, the shells will loose their shape and could fall apart.<br />
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Next, mash the potato with a potato masher to get the pulp nice and creamy, then mix in bacon, green onion, sharp cheddar, low fat buttermilk and spicy, flavorful chopped chipotle chiles.<br />
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And to really speed things along, it's pre-cooked bacon to the rescue. Just zap the strips in the microwave for about 30 seconds.<br />
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Then stuff all that creamy, cheesy goodness back into the shells, top with more cheddar and bake for 15 minutes. (The perfect amount of time to cook your burgers.)<br />
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These potatoes were AWESOME. The skins were crisp and the filling, well, definitely didn't taste light. Heavenly is more of an appropriate adjective.<br />
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Luke and I majorly chowed down. Bite after bite, we stuffed our faces with delicious spicy cilantro burgers and creamy spicy potatoes, ignoring the fact that our tongues got no intermission whatsoever from the chipotle's heat. We didn't care. This meal was so good, we seriously felt like we were at a sports bar. (Note: The kind of sports bar that serves awesome bar food, not the kind that smells like a frat house.) <br />
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</a></div>So while our tongues definitely took a hit with this ultra spice-filled meal, it was worth it. You just can't beat the combination of bacon, chipotle, green onions and cheese. Spicy. Creamy. Cheesy. And gone in seconds.<br />
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<div style="text-align: center;"><b>Bacon & Chipotle Twice-Baked Potatoes</b><br />
Lorrie Hulston Corvin, Cooking Light, December 2008<br />
Yield: 10 servings (serving size: 1 stuffed shell)</div><br />
<u>Cookbook Note:</u> If you don't care for the spicy chipotle chiles, omit them—these simple potatoes are good either way. Remember this side dish next summer; it is quite good with barbecue.<br />
<br />
<u>Ingredients:</u><br />
6 medium baking potatoes (about 3 pounds)<br />
1 1/4 cups low-fat buttermilk<br />
1 1/4 cups (5 ounces) shredded extrasharp cheddar cheese, divided<br />
1/3 cup thinly sliced green onions<br />
2 tablespoons finely chopped chipotle chile, canned in adobo sauce<br />
1 teaspoon salt<br />
4 bacon slices, cooked and crumbled (drained)<br />
<br />
<u>Preparation:</u><br />
Preheat oven to 450°.<br />
<br />
Pierce potatoes with a fork. Bake potatoes at 450° for 50 minutes or until done; cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, milk, 3/4 cup cheese and remaining ingredients in a large bowl.<br />
<br />
Spoon potato mixture evenly into 10 shells; discarding remaining 2 shells. Sprinkle remaining 1/2 cup cheese evenly over potatoes. Bake at 450° for 15 minutes or until thoroughly heated.<br />
<br />
<u>Nutritional Information:</u> Calories: 241 (22% from fat), Fat: 6g (sat 3.1g,mono 2g,poly 0.3g), Protein: 9.6g, Carbohydrate: 37g, Fiber: 4.1g, Cholesterol: 19mg, Iron:1.9 mg, Sodium: 464mg, Calcium: 168mg.<br />
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<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;"></div>Unknownnoreply@blogger.com22tag:blogger.com,1999:blog-2102092722579925806.post-17663077457060646792010-05-11T08:59:00.002-04:002010-05-19T14:16:49.481-04:00Cilantro Turkey Burgers with Chipotle Ketchup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCel-uHSbYMQ4and14fKvUzulCn8b-m3wd5mUDDStJ8WNyTTyN63dPutwL-uUVHLyU-hn4DCsUjuamkKktUHYE_HYeSKGZhwGBP5mMUkHRIqwjlPMDH7Z20K499lr88NU8eamDEIexec/s1600/DSC05790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCel-uHSbYMQ4and14fKvUzulCn8b-m3wd5mUDDStJ8WNyTTyN63dPutwL-uUVHLyU-hn4DCsUjuamkKktUHYE_HYeSKGZhwGBP5mMUkHRIqwjlPMDH7Z20K499lr88NU8eamDEIexec/s400/DSC05790.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>What you're looking at is one of the best burgers I've ever had. Now, I know what you're thinking. "But, Rachel! There's no cheese. No bacon. No special sauce. Not even any beef, for goodness sakes!"<br />
<br />
I hear ya. As a child of health conscious parents, I grew up envying my friends not because their trunks were full of toys, but because of their plates full of white bread, nuggets and <i>real</i> beef. See, in our household, turkey was the meat of choice. Not necessarily the kid's choice, however.<br />
<br />
I eventually came to love turkey. Turkey tacos. Turkey lasagna. Turkey sausage. With the right seasonings, you can’t even tell the difference. But turkey burgers? Those have always remained a thorn in my side. With so much of the spotlight on the meat, and no sauce to hide under, my poor attempts at turkey burgers have always fallen flat and remained dry, tasteless failures in the shadows of juicy beef. Even gobs of cheese and piles of veggies couldn’t cover the fact that I was, indeed, eating an impostor.<br />
<br />
So I've always just stuck to what I can trust: A quarter pounder stacked with cheese and dripping with mayo. But this recipe gave me hope. Could cilantro put an end to the turkey burger discrimination? Could breadcrumbs and Parmesan save the day? Would a spicy chipotle ketchup change my mind forever? I think you know the answer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccqVrLQjXbjR3sxAFwiYQVCdpBJiNpKHni0T_r82xmCoANXRcXpj8pywMpXwBloYVFq5Gz31sTcEPVcQ-pRgBhe1p199RPc9y42w0R302EAcd5G_bmEUiBDhtqb5wdD_cTg8ET4-7Uso/s1600/DSC05697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccqVrLQjXbjR3sxAFwiYQVCdpBJiNpKHni0T_r82xmCoANXRcXpj8pywMpXwBloYVFq5Gz31sTcEPVcQ-pRgBhe1p199RPc9y42w0R302EAcd5G_bmEUiBDhtqb5wdD_cTg8ET4-7Uso/s400/DSC05697.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbG5TGvYw2ENNXtH-1fiG8NH96opMOpwmEYrPotr-YHO6nf_LqMiOP_jOjEaz54BXROrxqjMr1xOeXNVqUl-9LR0T3aG0lLt9JZwdgARzcAlhzHxxHuIGF8OQvUS9Dyqxatj0fFMDVH9k/s1600/DSC05698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbG5TGvYw2ENNXtH-1fiG8NH96opMOpwmEYrPotr-YHO6nf_LqMiOP_jOjEaz54BXROrxqjMr1xOeXNVqUl-9LR0T3aG0lLt9JZwdgARzcAlhzHxxHuIGF8OQvUS9Dyqxatj0fFMDVH9k/s400/DSC05698.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrL9SHj3YlvBtfCjRNIDUo_Vct-Wg2pn0AcrVPn6r5SJm56-QSy_MZTXPr82wZa0jvYdM-e0loj6Wd5nL0JEcnv8-Uk98v3Q7iQtQSrau09_sC99Anzfy1vujCgV9mPNLGnXWwWUAlAaw/s1600/DSC05699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrL9SHj3YlvBtfCjRNIDUo_Vct-Wg2pn0AcrVPn6r5SJm56-QSy_MZTXPr82wZa0jvYdM-e0loj6Wd5nL0JEcnv8-Uk98v3Q7iQtQSrau09_sC99Anzfy1vujCgV9mPNLGnXWwWUAlAaw/s400/DSC05699.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Of course, anything with this much cilantro has got to be good, right? I doubled the recipe, so I used the entire bunch. After a few rounds in the food processor, I mixed the amazingly fragrant cilantro with Parmesan, breadcrumbs, salt, pepper, and ground turkey, rolled it all into eight balls and flattened them into patties. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Onto the pans they went, where they cooked perfectly at four-five minutes on each side. While they sizzled, I rinsed the purple lettuce and chopped the chipotle chiles for the spicy ketchup. The adobo sauce is glorious. Like a hot bbq sauce. But you may want to taste as you go - these peppers have some kick!<br />
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To say the least, I was drooling as I put these burgers together. Luke was off yelling at some basketball player on TV and I was tempted to hide in the pantry and eat his portion, too. He'd never know! But, like a good little wife, I brought him his burger. And a bacon-chipotle twice baked potato (recipe coming soon). <i>And</i> a beer. Am I good or what? That there is dive bar service right at home, folks.<br />
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And the food? Well, to say the least it definitely tasted like something you <i>would </i>find at a good bar or restaurant. And <i>not</i> from the healthy section, either. The heat from the chilis was the perfect compliment to the juicy, flavorful burger. So, so good. You just have to make this. I know I will be all summer long. (I imagine they're even more fantastic on the grill!)<br />
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And seriously...this burger really doesn't need any cheese. In fact, while I loved the spicy ketchup, it doesn't even need that, either. Or the lettuce. Or the bun. Those are all great, but really just icing on the cake. The only thing this burger really needs to fully enjoy it....is a fork.<br />
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<div style="text-align: center;"><b>Cilantro Turkey Burgers with Chipotle Ketchup</b><br />
Cooking Light, APRIL 2002<br />
Yield: 4 servings (serving size: 1 burger)</div><br />
<br />
<u>Ingredients:</u><br />
1/3 cup dry breadcrumbs<br />
1/4 cup minced fresh cilantro<br />
1/4 cup (1 ounce) preshredded Parmesan cheese<br />
1/4 teaspoon salt<br />
1/4 teaspoon black pepper<br />
1 pound ground turkey<br />
Cooking spray<br />
1 (7-ounce) can chipotle chiles in adobo sauce<br />
1/4 cup ketchup<br />
4 (2 1/2-ounce) whole wheat hamburger buns<br />
4 red leaf lettuce leaves<br />
<br />
<u>Preparation:</u><br />
Combine first 6 ingredients in a large bowl. Divide turkey mixture into 4 equal portions, shaping each into a 1/3-inch-thick patty.<br />
<br />
Heat a large grill pan or large nonstick skillet coated with cooking spray over medium-high heat. Add turkey patties, and cook 5 minutes on each side or until done.<br />
<br />
Remove 1 chile and 1 teaspoon adobo sauce from can. Reserve remaining chiles and sauce for another use. Mince the chile. Combine chile, adobo sauce, and ketchup.<br />
<br />
Place 1 patty on bottom half of each bun; top each patty with 1 tablespoon chipotle ketchup and 1 lettuce leaf. Cover with top halves of buns.<br />
<br />
<u>Nutritional Information:</u> Calories: 406 (30% from fat), Fat: 13.6g (sat 4.3g,mono 4g,poly 3.7g), Protein: 26.6g, Carbohydrate: 44.5g, Fiber: 1.5g, Cholesterol: 73mg, Iron: 4.4mg, Sodium: 977mg, Calcium: 229mg.<br />
<div style="text-align: center;"><div style="text-align: center;">----------------------------------------------------------------------------------------------------------------</div></div><div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-2102092722579925806.post-71395916357953069052010-05-03T00:53:00.009-04:002010-05-19T14:31:15.100-04:00Chocolate Berry Cream Pie<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/AVvXsEi3lX0E2Qn9aRAKoiMrj9fCdqnUlQy6E0PRGxFZIxg83OibcVs7LQFFkj6emObHluBJuRzegDt0YI6ErVlC2N7pJZ6scsQSxcoo3Wzy2ns4UP6DztNw0fMWC0UuOKjiO9rBOFs2MRJvdx4/s1600/DSC05398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3lX0E2Qn9aRAKoiMrj9fCdqnUlQy6E0PRGxFZIxg83OibcVs7LQFFkj6emObHluBJuRzegDt0YI6ErVlC2N7pJZ6scsQSxcoo3Wzy2ns4UP6DztNw0fMWC0UuOKjiO9rBOFs2MRJvdx4/s400/DSC05398.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">In the last six months, I've made quite a collection of melty, gooey, rich chocolaty desserts. But explain to me how somehow, the one dessert that features <i>fruit</i>, not chocolate, gets a standing ovation from my cocoa-crazed husband.<br />
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Ok, so technically there <i>is</i> chocolate in this pie, but teddy grahams and a pinch of cocoa powder hardly settle <i>my</i> chocolate fix, nevertheless Luke's. But yet we both agreed that this dreamy dessert soared to the top with the first bite. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijA3b7FqI4_uzWsDsFfnoh9eQavrExwL2ahD0SqT8K7WZOHoog0Gx0US4NOWh1DpmyxM92da2pDq_t5tQcgnKu73XvRf88a4dCKmzWQly7CJh9994Xdi6e21g1GNt7HqdgONdjD2a0h5Y/s1600/DSC05157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: left;">It's called a cream pie, but basically it's a creamy cheesecake with a chocolate crumb crust that's topped with triple berry curd – a.k.a. the most amazing thing to happen to fruit since....um, chocolate.<br />
</div><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijA3b7FqI4_uzWsDsFfnoh9eQavrExwL2ahD0SqT8K7WZOHoog0Gx0US4NOWh1DpmyxM92da2pDq_t5tQcgnKu73XvRf88a4dCKmzWQly7CJh9994Xdi6e21g1GNt7HqdgONdjD2a0h5Y/s1600/DSC05157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijA3b7FqI4_uzWsDsFfnoh9eQavrExwL2ahD0SqT8K7WZOHoog0Gx0US4NOWh1DpmyxM92da2pDq_t5tQcgnKu73XvRf88a4dCKmzWQly7CJh9994Xdi6e21g1GNt7HqdgONdjD2a0h5Y/s400/DSC05157.JPG" width="400" /></a></div></div></div></div></div></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHS9qiS2UgYphu2EhNXI_NIxGjeKE1buSCKTR1Xr3tdNRdZWoq2HB5iSkaGLTvTKpmCPsMkOv9fA3_HvjQEmqbuETMtZSCOiTxQtDh-Nf4JxfxarRTnmU5z2eF_3OKOKFcfo2W5PIAio/s1600/DSC05159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaHS9qiS2UgYphu2EhNXI_NIxGjeKE1buSCKTR1Xr3tdNRdZWoq2HB5iSkaGLTvTKpmCPsMkOv9fA3_HvjQEmqbuETMtZSCOiTxQtDh-Nf4JxfxarRTnmU5z2eF_3OKOKFcfo2W5PIAio/s400/DSC05159.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6y3FFU8BLa1PKg8JAkVYD-XXaz_nmhme62yObG0K2geMyDwokgJeT9VW1e5F1fDpJLy0OeyWWL5hSZksHMOmPODa9Q_ckkFOLS0eZ8ph5C8qxFEkZDZEpGZ3FjrKkgJOOO_ppDQ1VsHA/s1600/DSC05162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6y3FFU8BLa1PKg8JAkVYD-XXaz_nmhme62yObG0K2geMyDwokgJeT9VW1e5F1fDpJLy0OeyWWL5hSZksHMOmPODa9Q_ckkFOLS0eZ8ph5C8qxFEkZDZEpGZ3FjrKkgJOOO_ppDQ1VsHA/s400/DSC05162.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzb-lpD-zScCEVVvXlARgVzVD-e6qGPbq7NoMf4oElWAaHahwtm32Qp4N2MjMQ57Hv-8fmb3AKdMUPboqJ6wJtXOYdqDgJRF3AzNipBur_TBc-F4DL5frKGla_tHiQE6g8I_mGqPm6mmw/s1600/DSC05167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzb-lpD-zScCEVVvXlARgVzVD-e6qGPbq7NoMf4oElWAaHahwtm32Qp4N2MjMQ57Hv-8fmb3AKdMUPboqJ6wJtXOYdqDgJRF3AzNipBur_TBc-F4DL5frKGla_tHiQE6g8I_mGqPm6mmw/s400/DSC05167.JPG" width="400" /></a></div><br />
The crust is a snap, taking only minutes to prepare and putting all other complicated pastry crusts to shame. Just throw your teddy grahams/chocolate wafers in a Ziploc bag and crush them with a rolling pin until every last bear is pulverized into powder. Then toss it with brown sugar, melted butter and an egg white. (Oh and save that yoke...you'll need it for the filling.)<br />
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<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/AVvXsEjaqELroAueeu0Ca77hRjR3ItLRwzteyQaeZLq9TFTqk-Cn1L_c9JHGJUdcQBEb19IWMpvTohrjniS9nPnZDMW18KXUjDMvten28b8_kybMR7HG9OCRkLMMwCYLmzHCYU84-15shTkWnt8/s1600/DSC05174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaqELroAueeu0Ca77hRjR3ItLRwzteyQaeZLq9TFTqk-Cn1L_c9JHGJUdcQBEb19IWMpvTohrjniS9nPnZDMW18KXUjDMvten28b8_kybMR7HG9OCRkLMMwCYLmzHCYU84-15shTkWnt8/s400/DSC05174.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-xjnjlU6Caly6PIibFuPXgEjZuypKMFT5ULcHRmOK7xcCzsf64BGfsTBOHgGRB0ZBE4wdjmSk6nxIkTCenUe2Cu13leDr8_3nMXBe_1YlVqoVT4bJDfut6JNHFGjC3cHloeZBo3blRE/s1600/DSC05176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-xjnjlU6Caly6PIibFuPXgEjZuypKMFT5ULcHRmOK7xcCzsf64BGfsTBOHgGRB0ZBE4wdjmSk6nxIkTCenUe2Cu13leDr8_3nMXBe_1YlVqoVT4bJDfut6JNHFGjC3cHloeZBo3blRE/s400/DSC05176.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HfzOuxfZfByPPFAoVrJQTgahT69xECRTu_BQbdzw_u8NMGap-2F_y9yhcmEzEtc1WZVCx0mcyiv6xvfkdMDd0Wqtf9gKg8ZA6WB1arxlawdkEyGxCounVy98_j3gbtqdkLVHXaKmMX0/s1600/DSC05181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HfzOuxfZfByPPFAoVrJQTgahT69xECRTu_BQbdzw_u8NMGap-2F_y9yhcmEzEtc1WZVCx0mcyiv6xvfkdMDd0Wqtf9gKg8ZA6WB1arxlawdkEyGxCounVy98_j3gbtqdkLVHXaKmMX0/s400/DSC05181.JPG" width="400" /></a></div><br />
Now, what in the world kind of cheesecake can you possibly make with fat free cottage cheese and fat free cream cheese? Surprisingly, an absolute delicious one. A few rounds in the 'ol food processor with a little sugar, flour and the usual suspects and you'll have a fluffy, creamy filling that's worthy of the crust those bears silently gave their life to create. And in 35 minutes or less, you'll have gold.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvYItvBc37dn5zUEibFvc2Jo1bCxw3a780omrqlH2YClKKZwXIk4b725tIbrUvsjQRJVVUf5IQL_OuK6xZmsjrkXI8pBNVW4rHIA-ilIFxKatLK8av0AKS-tjTV1DdusK37ipBE7k6Dc/s1600/DSC05192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvYItvBc37dn5zUEibFvc2Jo1bCxw3a780omrqlH2YClKKZwXIk4b725tIbrUvsjQRJVVUf5IQL_OuK6xZmsjrkXI8pBNVW4rHIA-ilIFxKatLK8av0AKS-tjTV1DdusK37ipBE7k6Dc/s400/DSC05192.JPG" width="400" /></a></div><br />
The pie needs to chill for at least four hours or overnight, which gives you plenty of time to make the triple berry curd. <br />
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Now, time for a story problem. If you need a cup each of frozen blueberries, raspberries and blackberries, but all of the frozen bags are measured in ounces and pounds, and the fresh in pints, how long will it take a 26-year-old, inexperienced cook to figure out what to buy?<br />
<br />
Longer than I should admit, that's for sure. After two phone calls to my mother and a few poor attempts at unit conversions, I decided to check out the serving size on the bag. And whatdaya know...a 16 ounce bag of mixed berries comes out to exactly three cups. And it was written there all along for idiots like me.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1PcI_q9DADk5Xf8TgnrSj4S6wmKiradRid-wrr7oz4Izmv9KjCyRJ2FrfPT_m7C2fkmKEvP-qrU7mOAMGjmommwm4OKe8peqTMyZajmMQUZBwo-AbDKKa3oVe0qzRE9OFHpn6gPT9ZQ/s1600/DSC05307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1PcI_q9DADk5Xf8TgnrSj4S6wmKiradRid-wrr7oz4Izmv9KjCyRJ2FrfPT_m7C2fkmKEvP-qrU7mOAMGjmommwm4OKe8peqTMyZajmMQUZBwo-AbDKKa3oVe0qzRE9OFHpn6gPT9ZQ/s400/DSC05307.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFwfZ31wTDSnDyJVE1YJKRZtxSr0DJM35i_ehJ4gY-UODyIv53lieQZFwSwQILO9IdrpPXagDhQo3bbJKOGSt7VWQ5QU2jzbti-FrkIadOrOlSM5i4uH36OtONLjd9apxJBF_bpau_Go/s1600/DSC05310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFwfZ31wTDSnDyJVE1YJKRZtxSr0DJM35i_ehJ4gY-UODyIv53lieQZFwSwQILO9IdrpPXagDhQo3bbJKOGSt7VWQ5QU2jzbti-FrkIadOrOlSM5i4uH36OtONLjd9apxJBF_bpau_Go/s400/DSC05310.JPG" width="400" /></a></div><br />
So, once you get your berries, and I hope you get them quicker than me, into the blender they go, then into a sieve to remove all the seeds. It takes a little time, but the result...a perfectly smooth, seed-free puree...is totally worth it. Nothing could be better.<br />
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Until you add in that sugar and butter, of course. Mix it with a little cornstarch, salt, lemon juice and eggs and you'll create a thick, creamy berry mixture that will have you rethinking chocolate altogether.<br />
<br />
There will be plenty of leftover berry puree and berry curd, both of which won't stay leftovers very long. We ate up the puree for breakfast, and used the extra curd for a delicious topping on chocolate ice cream and then later as a sauce for stuffed French toast. Delish.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Once the curd cools, it has to chill for six hours or overnight in the fridge. This was a shocker to me, since I once again made the mistake of not reading both recipes before I started. So, waiting six hours meant we could eat the pie....at about half time during the Harlem Globetrotters game we had tickets to that night.<br />
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So when <i>you</i> make this, make the pie and the curd on the same day with plenty of time for both to chill. Then you'll never have to decide between dessert and basketball. (I would have chosen dessert, by the way, but you know how men are with their sports.)<br />
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Once your pie is finally chilled, you can slather on that sweet, creamy berry curd and slice 'er up. If you want to get all fancy shmancy, you can sprinkle on a little cocoa powder and top each piece with a few berries. As you can see, I chose this extra touch because I was serving this pie for a very special occasion. Dessert.<br />
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Luke and I ate our pie on the balcony, and for ten minutes straight, said nothing to one another accept for the occasional "Oh my goodness," a few "This is so amazing" and a couple "Are you <i>tasting </i>this?!" I have a feeling the neighbors out on their balconies were seriously judging us.<br />
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But when you're eating something that looks and tastes like this...who cares what other people think? They were probably just jealous because they weren't eating pie. And becase they don't have a husband that gives standing ovations at the dinner table. With a beard covered in berry curd. <br />
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<div style="text-align: center;"><b>Chocolate-Berry Cream Pie</b><br />
Elizabeth Taliaferro, Cooking Light, MARCH 2006<br />
Yield: 8 servings (serving size: 1 wedge)</div><br />
<u>Cookbook Note:</u> This can be prepared a day in advance, but wait to spread the topping until you're ready to serve. (<b>p.s. the cake <i>and </i>the curd take several hours or overnight to chill!)</b><br />
<br />
Ingredients:<br />
<br />
<u>Crust:</u><br />
1 cup chocolate wafer crumbs (about 20 cookies; such as Nabisco's Famous Chocolate Wafers)<br />
<i><b>(I used chocolate teddy grahams.</b></i>)<br />
2 tablespoons brown sugar<br />
1 tablespoon butter, melted<br />
1 egg white<br />
Cooking spray<br />
<br />
<u>Filling:</u><br />
1 cup fat-free cottage cheese<br />
1/2 cup (4 ounces) fat-free cream cheese, softened<br />
6 tablespoons granulated sugar<br />
2 tablespoons all-purpose flour<br />
1 teaspoon vanilla extract<br />
1/8 teaspoon salt<br />
2 large eggs<br />
1 large egg yolk<br />
3/4 cup <i><b>Triple Berry Curd</b></i> (Recipe below)<br />
<br />
<u>Preparation:</u><br />
Preheat oven to 350°.<br />
<br />
To prepare crust, combine first 4 ingredients in a small bowl; stir with a fork until moist. Press into bottom and 1 inch up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack.<br />
<br />
To prepare filling, combine cottage cheese and next 5 ingredients (through salt) in a food processor; process for 1 minute or until smooth. Add eggs and egg yolk; process until smooth. Spoon filling into prepared crust. Bake at 350° for 35 minutes or until set. Cool completely on a wire rack. Cover and chill at least 4 hours or overnight.<br />
<br />
To serve, spread Triple Berry Curd evenly over top.<br />
<u><br />
Nutritional Information: </u>Calories: 218 (26% from fat), Fat: 6.3g (sat 2.6g,mono 2.1g,poly 1g), Protein: 10.9g, Carbohydrate: 29.6g, Fiber: 0.8g, Cholesterol: 99mg, Iron: 1.2mg, Sodium: 249mg, Calcium: 56mg.<br />
<br />
<br />
<br />
<div style="text-align: center;"><b>Triple Berry Curd</b><br />
Elizabeth Taliaferro, Cooking Light, MARCH 2006<br />
Yield: 2 1/2 cups (serving size: 1 tablespoon)</div><br />
<u>Ingredients:</u><br />
1 cup frozen blackberries, thawed<br />
1 cup frozen blueberries, thawed<br />
1 cup frozen raspberries, thawed<br />
2/3 cup sugar<br />
1 tablespoon cornstarch<br />
1/8 teaspoon salt<br />
2 tablespoons fresh lemon juice<br />
3 large eggs<br />
2 tablespoons butter<br />
<br />
<u>Preparation:</u><br />
Place all berries in a blender, and process until smooth. Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup puree; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.<br />
<br />
Combine sugar, cornstarch, and salt in a medium, heavy saucepan, stirring with a whisk. Stir in 1 cup puree, juice, and eggs. Bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts. Cool.<br />
<br />
Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight (mixture will thicken as it cools).<br />
<br />
<u>Nutritional Information:</u> Calories: 29 (31% from fat), Fat: 1g (sat 0.5g,mono 0.3g,poly 0.1g), Protein: 0.6g, Carbohydrate: 4.8g, Fiber: 0.4g, Cholesterol: 17mg, Iron: 0.3mg, Sodium: 18mg, Calcium: 4mg<br />
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