tag:blogger.com,1999:blog-89524808224548842672024-03-05T05:48:10.149-07:00rainforest recipesAnne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-8952480822454884267.post-81065239867014745192012-06-20T05:39:00.000-06:002012-06-20T05:43:58.577-06:00Rainforest Recipes Has Moved!!Rainforest Recipes has now moved to a new location!
We have been offline for awhile but expect to be back posting lots of delicious recipes at our NEW LOCATION: <a href="http://ixcanaan.com/~ixcanaa1/?cat=108">Project Ix-canaan: Rainforest Recipes</a>.Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com1tag:blogger.com,1999:blog-8952480822454884267.post-50739633212641839512010-03-20T11:06:00.000-06:002010-03-20T11:06:30.880-06:00CEiMB: Broccoli and Cheddar Stuffed Potato Skins w/ Avocado Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4jA7_F-wuN3YRHPmjgrqThQTGQHJaOn19gsyIhFx55tu7bfi9ve0EgbNBmehFoFWLUxH3OvYUqPZCB6scgpppWPmJvcCdXhHtj7waMlFCrvAqZ4mNrHVStDwFB4IWu-TUyr3PqZUWLQ/s1600-h/DSC00654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4jA7_F-wuN3YRHPmjgrqThQTGQHJaOn19gsyIhFx55tu7bfi9ve0EgbNBmehFoFWLUxH3OvYUqPZCB6scgpppWPmJvcCdXhHtj7waMlFCrvAqZ4mNrHVStDwFB4IWu-TUyr3PqZUWLQ/s400/DSC00654.JPG" /></a></div><br />
Finally I've managed to cook and post this recipe! I apologize to readers who came looking for this post when I was supposed to have posted it waaaay back about 3 or 4 weeks ago. I fully intended to make this on the right day, however, my difficulties began on shopping day when the only avocados to be found were hard as rocks. By the time I had bypassed that hurdle, Unificacion Maya 2009 was upon me, and everything else in my life ... including cooking and blogging ... was completely out of my mind.<br />
<span id="fullpost"> <br />
<span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-size: x-large;">Broccoli and Cheddar Stuffed Potato Skins w/ Avocado Cream</span><br />
<span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span style="font-size: medium;">Preface:</span><br />
<span style="font-size: medium;">I followed this recipe pretty much exactly as written ... except that I halved the main part (I still made a full batch of the Avocado Cream ... it sounded excellent and I figured I can eat it with other foods as well.</span></span></span></span></span></span></span></span><br />
<span style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span><br />
<span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span style="font-size: medium;">And, oh yeah, I don't use paper towels to microbake my potatoes.</span></span></span></span></span></span></span></span><br />
<span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">Ingredients:<br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"></span></span></span></span><span style="font-size: medium;"><br />
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<span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSu9dOehrrDeK6RzbZBdVpqfHnOSurmpwwLplYbUiXCG8zVby4uDFcC-IUpg_TJg5R7LcrEcDHAswIghtfF7RSecf_jwUPTXY1-tLFA8shxamDlCtwv7FgskyjjUkoLNNqmVsYjx2cb0/s1600-h/DSC00629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSu9dOehrrDeK6RzbZBdVpqfHnOSurmpwwLplYbUiXCG8zVby4uDFcC-IUpg_TJg5R7LcrEcDHAswIghtfF7RSecf_jwUPTXY1-tLFA8shxamDlCtwv7FgskyjjUkoLNNqmVsYjx2cb0/s400/DSC00629.JPG" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: large;"><br />
</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSu9dOehrrDeK6RzbZBdVpqfHnOSurmpwwLplYbUiXCG8zVby4uDFcC-IUpg_TJg5R7LcrEcDHAswIghtfF7RSecf_jwUPTXY1-tLFA8shxamDlCtwv7FgskyjjUkoLNNqmVsYjx2cb0/s1600-h/DSC00629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><span style="font-size: medium;">8 small Idaho potatoes (about 2.5 pounds) scrubbed and dried</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">4 tsp canola oil</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">1/4 teaspoon salt</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">8 ounces brocoli florets, coarsely chopped (about 4 cups)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">cooking spray</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">3 pieces Canadian bacon, finely diced (about 3 ounces)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">3/4 cup extra sharp Cheddar Cheese, grated (about 3 ounces)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: large;"><br />
</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">Avocado Cream<br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"> </span></span></span></span><span style="font-size: medium;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span><br />
<span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4UT1ZZJ1qF1CSEJx_vOYiLo8kvHosoGjzo6aIsAhC_4PNcD6eF7y0sgR4b1r_zrhU0qXN66vI-S5sAmSaZT-WkBB3IHf-UKZ5_9EwqTDtZ4RXhP2b9xlrtcpPxV4vQOvjb5hqJtyJdk/s1600-h/DSC00631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4UT1ZZJ1qF1CSEJx_vOYiLo8kvHosoGjzo6aIsAhC_4PNcD6eF7y0sgR4b1r_zrhU0qXN66vI-S5sAmSaZT-WkBB3IHf-UKZ5_9EwqTDtZ4RXhP2b9xlrtcpPxV4vQOvjb5hqJtyJdk/s400/DSC00631.JPG" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: large;"><br />
</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4UT1ZZJ1qF1CSEJx_vOYiLo8kvHosoGjzo6aIsAhC_4PNcD6eF7y0sgR4b1r_zrhU0qXN66vI-S5sAmSaZT-WkBB3IHf-UKZ5_9EwqTDtZ4RXhP2b9xlrtcpPxV4vQOvjb5hqJtyJdk/s1600-h/DSC00631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><span style="font-size: medium;">2 scallions, thinly sliced, greens reserved</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">1 medium avocado</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">2 tablespoons reduced fat sour cream</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">2 tablespoons lime juice</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">1/4 cup cilantro leaves</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">1 clove garlic</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">1/4 teaspoon salt</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: large;"><br />
</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">Instructions:<br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><br />
<br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">Preheat oven to 350 degrees F.<br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"> </span></span></span></span></span><span style="font-size: medium;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span></span><br />
<span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjso6td2cLpygBooZglcKpMjxyuNf2fXXEPeC83kB-bwMYG8aVXC0UE5PzN8ymZMQloGi7b-0jNiLtXm8H8P29FPrFludJ283egqJPMhnINZ5RrRbM5PUVmG4DBf5daXRSx8BasPFBWmjE/s1600-h/DSC00634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjso6td2cLpygBooZglcKpMjxyuNf2fXXEPeC83kB-bwMYG8aVXC0UE5PzN8ymZMQloGi7b-0jNiLtXm8H8P29FPrFludJ283egqJPMhnINZ5RrRbM5PUVmG4DBf5daXRSx8BasPFBWmjE/s400/DSC00634.JPG" /></span></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><br />
</span> <span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; line-height: 15px;"><span style="font-size: medium;"><span style="color: black; font-family: 'Trebuchet MS',sans-serif; font-size: medium; line-height: 21px;">Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle.</span></span></span></span><br />
<span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"></span></span><br />
<span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="instructions" style="line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding: 0px;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><br />
</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqFUMNEARLrChg3k6nB_RCxrtbNaRWLevFQTSYnCAzFW-JbRQA_cxhbTNKW4DgxqW1TS-UTFERVyXDjPaNht9uuscWr0BaB0w-rxFt2iu_fwU4FzFLn1F1iDToALQYSbb_3O39nbW-R8/s1600-h/DSC00637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqFUMNEARLrChg3k6nB_RCxrtbNaRWLevFQTSYnCAzFW-JbRQA_cxhbTNKW4DgxqW1TS-UTFERVyXDjPaNht9uuscWr0BaB0w-rxFt2iu_fwU4FzFLn1F1iDToALQYSbb_3O39nbW-R8/s400/DSC00637.JPG" /></span></a><span style="font-size: medium;">54</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-size: medium;">Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.<br />
</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="instructions" style="line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding: 0px;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-size: medium;">Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.</span><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><br />
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</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHQHDmHQV2umsT7mlgyduDrhX9zqoGYOQ2ybSRFrGpdnRlpG9Ze03Sw8Z049iO0knXMkpnVTUVsLyNZahADFRfBSe2FOzwLAYrMAu2kEWA5Mru-G_fwWM928MZtkzQIMjMo6scOSwXkQ/s1600-h/DSC00639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHQHDmHQV2umsT7mlgyduDrhX9zqoGYOQ2ybSRFrGpdnRlpG9Ze03Sw8Z049iO0knXMkpnVTUVsLyNZahADFRfBSe2FOzwLAYrMAu2kEWA5Mru-G_fwWM928MZtkzQIMjMo6scOSwXkQ/s400/DSC00639.JPG" /></span></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside</span><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">.<br />
</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="instructions" style="line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPh_YSgVX0ueppQEXWmUNlsm9e-IKBvdxYXFtaaUeXKj6HX08qW8Yp_lI6REkwt1O8w7OqD1z0mhJT3QslBb0UEshRHoe7ijGIRUYoOlMwicF6_-Wp-Q6Yc17kWCp8kHKvbQTSKB59h0/s1600-h/DSC00638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPh_YSgVX0ueppQEXWmUNlsm9e-IKBvdxYXFtaaUeXKj6HX08qW8Yp_lI6REkwt1O8w7OqD1z0mhJT3QslBb0UEshRHoe7ijGIRUYoOlMwicF6_-Wp-Q6Yc17kWCp8kHKvbQTSKB59h0/s400/DSC00638.JPG" /></span></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-size: medium;">Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.<br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><br />
</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_61_0aolTk3DmzkoUK4aLfoQ70PAnTnZc6PN5mnhq87sre2T3RmHU86XFPNacdYB5KAHS9Oadj-aD3BfvrVtT5kjnp4zhWwYWm8pY1Uh61A1BiAOFF32gqxXqwwOCo7aRG62Up4Bi164/s1600-h/DSC00641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_61_0aolTk3DmzkoUK4aLfoQ70PAnTnZc6PN5mnhq87sre2T3RmHU86XFPNacdYB5KAHS9Oadj-aD3BfvrVtT5kjnp4zhWwYWm8pY1Uh61A1BiAOFF32gqxXqwwOCo7aRG62Up4Bi164/s400/DSC00641.JPG" width="400" /></span></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"></span></span></span></span><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.<br />
</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="instructions" style="line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCOE1wH7JfOQKxjApO1nj2WSM3-S7ZlZ7-WuDXEoBcRgmlqY8YuU8eoBq20zjLA36qZahBgNqzAhmMaCvm2t0zq5b9Flsn_xi-6aYFQ_Gzfg_5Vh0olUVCJk6PetNTrAgw0uxQaulHas/s1600-h/DSC00648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCOE1wH7JfOQKxjApO1nj2WSM3-S7ZlZ7-WuDXEoBcRgmlqY8YuU8eoBq20zjLA36qZahBgNqzAhmMaCvm2t0zq5b9Flsn_xi-6aYFQ_Gzfg_5Vh0olUVCJk6PetNTrAgw0uxQaulHas/s400/DSC00648.JPG" /></span></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-size: medium;"><br />
</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes.<br />
</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div class="instructions" style="line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXil2nHmxd0oQ3DNkhnkEbVKjVlXg8IwlTA0tYyZdDw_ZKT1wt-I3WOjq_ReP0nIV8xrv0h8jTp52LZZhwy9_JTDnRY3IeZOjfw0XL0V5dgQgFSJjifUnC-KxIN-DTCwWg-AaJ1FIY_IQ/s1600-h/DSC00650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXil2nHmxd0oQ3DNkhnkEbVKjVlXg8IwlTA0tYyZdDw_ZKT1wt-I3WOjq_ReP0nIV8xrv0h8jTp52LZZhwy9_JTDnRY3IeZOjfw0XL0V5dgQgFSJjifUnC-KxIN-DTCwWg-AaJ1FIY_IQ/s400/DSC00650.JPG" /></span></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: large;"><span style="font-size: medium;"><br />
<br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: black;"><span style="font-size: medium;">Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.<br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><br />
<br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">Verdict:</span></span><span style="font-size: medium;"><br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><br />
<br />
</span> <span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;">For me, there were not enough vegies per serving, something which could be rectified by using a more long and flat potato. Our cheese here is tasteless, and I'm sure the flavor would have been better with a good cheese. Other than that, it was an excellent vegetable dish for a special occasion. </span><br />
</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="color: #3d3d3d; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; line-height: 15px;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: medium;"><span id="fullpost"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-size: x-large;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><span style="font-family: 'Trebuchet MS',sans-serif;"><br />
</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
</span></span></span></span></span></span></span>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com3tag:blogger.com,1999:blog-8952480822454884267.post-7062533163509376212009-12-24T03:54:00.000-07:002010-03-20T11:08:55.380-06:00Using Ramon at Unificacion Maya<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8nAOpTFrdZDCd9J5_S97AuVA31r8gXECPV-43IuTbT7tcSbn66gTodsThbqwmiin1z8nrhhZkHyXTUK5CI-omdniCT0ElzjQan8ZmVAPbtgRJ3LRZ8Fp95kbjoEuH2rP1WwFZCpWJEQ/s1600-h/DSC00247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8nAOpTFrdZDCd9J5_S97AuVA31r8gXECPV-43IuTbT7tcSbn66gTodsThbqwmiin1z8nrhhZkHyXTUK5CI-omdniCT0ElzjQan8ZmVAPbtgRJ3LRZ8Fp95kbjoEuH2rP1WwFZCpWJEQ/s400/DSC00247.JPG" /></a><br />
</div><br />
I have just finished the Unificacion Maya Ceremonies for another year. It is pretty all-absorbing for the month of December, and I haven't been able to take even a moment for blogging. However, it is over now, and I am determined to get back on my usual schedule.<br />
<br />
This Pineapple-Ramon Upside Down Cake was the dessert for our second ceremony.<br />
<span id="fullpost"><br />
<br />
This cake was invented and baked by Doña Juana, the president of the Ix-canaan Women's Group.<br />
<br />
</span><br />
<span id="fullpost"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmXGj6BHxvDLCrBIZYjetoy9taFgMTU1i4qbZ2yTL_IrIEiHdGGK_0Ve3aRq5XTeKqa2xsTll2L4UMUCI6VnttjTfp7vmzDb1EKTUQpKQSTDppYl5qp0a68pGT9RBqvFJJr1fWz_-Pd8/s1600-h/DSC00250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmXGj6BHxvDLCrBIZYjetoy9taFgMTU1i4qbZ2yTL_IrIEiHdGGK_0Ve3aRq5XTeKqa2xsTll2L4UMUCI6VnttjTfp7vmzDb1EKTUQpKQSTDppYl5qp0a68pGT9RBqvFJJr1fWz_-Pd8/s400/DSC00250.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We also had a Ramon Information Day. After the ceremony at the Ixlu Archeological Site on Day 4, we went to the production facility for Nutri-Naturales, where they had prepared a snack of several items made from the ramon flour that they are producing.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEX1sBl9qjd1UuKUE_WcF2nbcTHOFAEu84I3cxBBAvc1Bx9-mTSAPhTnSMsilXByTCIgaVWI6pTBdNVtF7a6eH3GkAy43xuUw_rDc9ooPI-FKdv1V7DGRWmuSKlI8lMuNKg5u9eLBH3Lg/s1600-h/DSC00372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEX1sBl9qjd1UuKUE_WcF2nbcTHOFAEu84I3cxBBAvc1Bx9-mTSAPhTnSMsilXByTCIgaVWI6pTBdNVtF7a6eH3GkAy43xuUw_rDc9ooPI-FKdv1V7DGRWmuSKlI8lMuNKg5u9eLBH3Lg/s400/DSC00372.JPG" /></a><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">They served a hot and a cold ramon beverage with ramon cookies, ramon sweet breads and these excellent ramon rolls (bollitos).<br />
</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WAMBxTJGHrAlZbW6tRrGKWxNgAmHEZdxBGT4RrzgUBVuNYHKYBc5h5P00JSVcVq53vspuYAKzf2EA_Po9Vibce9Rdbqzmi1a1LEEALfiKdlLqr737e6I7-pIhyphenhyphen_uZWpFZEuXZ3RtErE/s1600-h/DSC00373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WAMBxTJGHrAlZbW6tRrGKWxNgAmHEZdxBGT4RrzgUBVuNYHKYBc5h5P00JSVcVq53vspuYAKzf2EA_Po9Vibce9Rdbqzmi1a1LEEALfiKdlLqr737e6I7-pIhyphenhyphen_uZWpFZEuXZ3RtErE/s400/DSC00373.JPG" /></a><br />
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</div></span>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com3tag:blogger.com,1999:blog-8952480822454884267.post-81556176659234101012009-11-10T04:20:00.001-07:002010-03-20T11:08:55.390-06:00BB: Chicken Chili<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQO_eAzgPsvbWDrXFKP080AAyf2QvfDTYdZREynt_oXOb2KKhuIJ-buYguHk8uwPCFhYG7Bu5aL4ryP0MtBa1Zd12QeACVfMMm2U675N6_4ZPsQluOQxcdUxZtDng7ZTSyh3BEU6b2zWc/s1600-h/DSC09033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQO_eAzgPsvbWDrXFKP080AAyf2QvfDTYdZREynt_oXOb2KKhuIJ-buYguHk8uwPCFhYG7Bu5aL4ryP0MtBa1Zd12QeACVfMMm2U675N6_4ZPsQluOQxcdUxZtDng7ZTSyh3BEU6b2zWc/s400/DSC09033.JPG" /></b></a><br />
</div>This will be recipe #2 in the Barefoot Bloggers Challenge. It was well after dark before I finished it and served it, so the photography is pretty bad. I was expecting a Chicken Chili to have beans in it, but no, this was something totally different and unexpected.<br />
<span id="fullpost"><b><br />
</b><span style="font-size: x-large;"><b> Chicken Chili</b></span><b><br />
</b> (2001, Barefoot Contessa Parties!, All Rights Reserved)<br />
<b><br />
Preface:<br />
</b><ul><li>I halved the recipe.</li>
<li>I added an extra clove of garlic ... mosts recipes are written to be "safe" in the garlic range, so can be upped without overdoing it.</li>
<li>I can't buy canned tomatoes here (all for the best, I think) so I peeled a pound of tomatoes, put half of them through the blender and mashed the other half with my potato masher.</li>
<li>For serving, I topped the chili with yogurt and mozzarella cheese</li>
</ul><b> Ingredients:<br />
</b> <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2rN1MZ-jeEH5sjrZJrN1l4yYtR0y91hKcUDD6DdBNLsHYEQub0FzcxvI1qSLcbmikvClAVIdkFhC6LDs3CLEINnM79nkJmkbLxbma6e0qCvJRf2ToOYEAZd2PlRL8NxGqXTZRQhwwU8/s1600-h/DSC09003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2rN1MZ-jeEH5sjrZJrN1l4yYtR0y91hKcUDD6DdBNLsHYEQub0FzcxvI1qSLcbmikvClAVIdkFhC6LDs3CLEINnM79nkJmkbLxbma6e0qCvJRf2ToOYEAZd2PlRL8NxGqXTZRQhwwU8/s400/DSC09003.JPG" /></b></a><br />
</div><br />
<ul><li> 4 cups chopped yellow onions (3 onions)</li>
<li>1/8 cup good olive oil, plus extra for chicken</li>
<li>1/8 cup minced garlic (2 cloves)</li>
<li>2 red bell peppers, cored, seeded and large-diced</li>
<li>1 teaspoon chili powder</li>
<li>1 teaspoon dried red pepper flakes, or to taste</li>
<li>1/4 teaspoon cayenne pepper (or to taste)</li>
<li>2 teaspoons kosher salt, plus more for chicken</li>
<li>2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained</li>
<li>1/4 cup minced fresh basil leaves</li>
<li>4 split chicken breasts, bone in, skin on</li>
<li>Freshly ground black pepper</li>
</ul><b> For Serving:</b><br />
<br />
<ul><li>Chopped onions, corn chips, grated cheddar, sour cream</li>
</ul><b> Instructions:</b><br />
<br />
Cook the onions in the oil over medium heat for 10 to 15 minutes, until translucent.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxQ96bT4rKScQGffld1ApNLSpg-8hbcN-yPpe1aDmj3KwzCmufAkYMRA-vIiQOIvzK8PCIvREJIPguqZ-AZZ6Hne-d0gIi2CWYlcYZxFRVNAnE-9cRLi8somRGqoydXnmC7CHB0RGgQ0/s1600-h/DSC09004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxQ96bT4rKScQGffld1ApNLSpg-8hbcN-yPpe1aDmj3KwzCmufAkYMRA-vIiQOIvzK8PCIvREJIPguqZ-AZZ6Hne-d0gIi2CWYlcYZxFRVNAnE-9cRLi8somRGqoydXnmC7CHB0RGgQ0/s400/DSC09004.JPG" /></a><br />
</div><br />
Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmsWYMdYXlLrE2wjZeeTlVpsS5q4jKxGq5rG0XZiim_AUV1mhV0UrFfvlgvQaqqqWi_8kUUzAtXLBTPdIuAZ4b4uTdlNv6NGEJ2dbyLuNKkg8sz_ShuTyY0lx6NpiMxyTpe99Ge56UjQ/s1600-h/DSC09007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmsWYMdYXlLrE2wjZeeTlVpsS5q4jKxGq5rG0XZiim_AUV1mhV0UrFfvlgvQaqqqWi_8kUUzAtXLBTPdIuAZ4b4uTdlNv6NGEJ2dbyLuNKkg8sz_ShuTyY0lx6NpiMxyTpe99Ge56UjQ/s400/DSC09007.JPG" /></a><br />
</div><br />
Crush the tomatoes by hand or in batches in a food processor, fitted with a steel blade (pulse 6 to 8 times).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCG78wGJphij6z2dy0I7eFXVYdPK8zW7UsvyNR3D5FWiClGoo0Bw_5Xi8GzOiVBWTcs55_ha7Ne5-7D610xDWJhdrWZZFz4HpeyWKgHrnPda-Y9FC395HI1cs1WvNNIW_Yqm4zwSVoXBk/s1600-h/DSC09009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCG78wGJphij6z2dy0I7eFXVYdPK8zW7UsvyNR3D5FWiClGoo0Bw_5Xi8GzOiVBWTcs55_ha7Ne5-7D610xDWJhdrWZZFz4HpeyWKgHrnPda-Y9FC395HI1cs1WvNNIW_Yqm4zwSVoXBk/s400/DSC09009.JPG" /></a><br />
</div><br />
Add to the pot with the basil.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiloOoso75WeRwsMUpP8GK2sDHh28RSq0Hj-xbGsddHXSBpA43ly45MQ6dQH_qoAcaB3wvD8M-OAs7saarbGBtsM_s1DE_BiLYSZBqyDvrF7njZJAfEfiu0gtTvjT-grqi68Ku-5A1JYA/s1600-h/DSC09013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiloOoso75WeRwsMUpP8GK2sDHh28RSq0Hj-xbGsddHXSBpA43ly45MQ6dQH_qoAcaB3wvD8M-OAs7saarbGBtsM_s1DE_BiLYSZBqyDvrF7njZJAfEfiu0gtTvjT-grqi68Ku-5A1JYA/s400/DSC09013.JPG" /></a><br />
</div><br />
Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes, stirring occasionally.<br />
<br />
Preheat the oven to 350 degrees F.<br />
<br />
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTUq2s1iZSrNmzSAuXcL83_S3ucUL2pZtsu_psPGHQRn-UszwgBbxMPZU7Jop8-RQ0TnrR0hII9ntBtrKm0YuI3_IOdsVnHH-iRqG2NpfobCUpb9IiUqBRs3v1uTnFNyiTLrLUIupuAY/s1600-h/DSC09016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTUq2s1iZSrNmzSAuXcL83_S3ucUL2pZtsu_psPGHQRn-UszwgBbxMPZU7Jop8-RQ0TnrR0hII9ntBtrKm0YuI3_IOdsVnHH-iRqG2NpfobCUpb9IiUqBRs3v1uTnFNyiTLrLUIupuAY/s400/DSC09016.JPG" /></a><br />
</div><br />
Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4 inch chunks.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggpaxYOzBxpMCsI3m1PiObYzVlp2-ols3ZJRMt0bTdRZbgJhzHaYSZlN7p3L0Guwnrb8Dah3ntiQW_mJ7lE6xJ31KBMy_35j-tWsFvE11BGIA4XhRyVFTrXcHqgkGzFuml3Bd4u1apVQ/s1600-h/DSC09019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggpaxYOzBxpMCsI3m1PiObYzVlp2-ols3ZJRMt0bTdRZbgJhzHaYSZlN7p3L0Guwnrb8Dah3ntiQW_mJ7lE6xJ31KBMy_35j-tWsFvE11BGIA4XhRyVFTrXcHqgkGzFuml3Bd4u1apVQ/s400/DSC09019.JPG" /></a><br />
</div><br />
Add to the chili and simmer, uncovered, for another 20 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPw_tzgkvOGyPu-vhVL0s9ACjlmPcG3Gb1aBhnOywvzfeO2r6ZhOM1UfQFJ5n5GKYK9yc1u4v2C3qxziwxsCoyHNnGNi6V4C07cHgQWrDebCGUwoKGh1USNZs3zxEHFKEnInz7qUKTSk/s1600-h/DSC09020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPw_tzgkvOGyPu-vhVL0s9ACjlmPcG3Gb1aBhnOywvzfeO2r6ZhOM1UfQFJ5n5GKYK9yc1u4v2C3qxziwxsCoyHNnGNi6V4C07cHgQWrDebCGUwoKGh1USNZs3zxEHFKEnInz7qUKTSk/s400/DSC09020.JPG" /></a><br />
</div><br />
Serve with the toppings, or refrigerate and reheat gently before serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvu15ryAUkly-S9fcYzC7rRH_JQbb6wCQl_MIGUTJnQ8FoSz3S_K24pZFaRl5jsFthpw6rDCn-S8egzd0jJcoEF0Vc4MDGvSoKymZcYQWrvxqE8otpYn1WW4m9ZAZu5CcBnAuPB_GPEfk/s1600-h/DSC09026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvu15ryAUkly-S9fcYzC7rRH_JQbb6wCQl_MIGUTJnQ8FoSz3S_K24pZFaRl5jsFthpw6rDCn-S8egzd0jJcoEF0Vc4MDGvSoKymZcYQWrvxqE8otpYn1WW4m9ZAZu5CcBnAuPB_GPEfk/s400/DSC09026.JPG" /></a><br />
</div><b>Verdict:</b><br />
<br />
I have already put this recipe on my rotating menu. I hollowed out a mound of rice and poured a large scoop of chili down into the middle ... and it was FANTASTIC!! I topped the chili with some grated cheese and a big dollop of yogurt (my standard sour cream substitution). It was even better the second day.<br />
</span>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com7tag:blogger.com,1999:blog-8952480822454884267.post-57630132029945430922009-11-07T05:33:00.004-07:002010-03-20T11:08:55.399-06:00BB: French String Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7vk7nJgXwh7fM0obwCya0KSoINj0QGM-lCiQpK-WznWbF6ol9PDQ-jtTi_1ujYo_X9LLPF9eD0lyW-YQx5cNnZKoDnxdJuPdI3nYEohPzhpBLfoVjNCKkhtffyFMCUunNTNfsyIFDi0/s1600-h/DSC08906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7vk7nJgXwh7fM0obwCya0KSoINj0QGM-lCiQpK-WznWbF6ol9PDQ-jtTi_1ujYo_X9LLPF9eD0lyW-YQx5cNnZKoDnxdJuPdI3nYEohPzhpBLfoVjNCKkhtffyFMCUunNTNfsyIFDi0/s400/DSC08906.JPG" /></a><br />
</div><br />
I read last week about the <a href="http://www.barefootbloggers.wordpress.com/2009/10/14/brc-a-week-with-the-barefoot-contessa/">Barefoot Bloggers Challenge</a> ... to cook from 1 to 5 <a href="http://www.barefootcontessa.com/">Iva Garten</a> recipes (all listed at the "challenge" link) and post them this week. I checked over the recipes that had been chosen for the challenge, and they all sounded fantastic. 'Why not?' I thought, 'we have to eat'. As usual, cooking and eating the recipes is not the difficult part ... blogging them has turned out to be the challenge!! I have had some major uploading problems recently, but with some late night work (when our satelite dish seems to get a stronger signal), I am beginning to catch up<br />
<br />
I seldom buy green beans here ... the usual variety that are available in the market have VERY strong threads in them, and are difficult to prepare. And no matter what you do, you end up with little strings stuck between your teeth. Anyway, I must have been meant to make these because they featured stringless green beans in the vegetable section of the Maxi-Bodega this week, really fresh nice ones, so I bought a pound with this recipe in mind.<br />
<span id="fullpost"><br />
French String Beans<br />
<br />
<b> Preface:</b><br />
<ul><li>I have no idea if the beans were French, but for sure they were not "string" beans ... </li>
<li>I didn't have yellow bell peppers (although I will soon ... I have a couple of plants of yellow bell peppers grown from some seeds that I took from a yellow pepper when I was visiting Mom in Canada, and there are a couple of ripening peppers already), so used only red.</li>
</ul><b> Ingredients:</b><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIb1ppNQmHiMS6_mWIb1zklMhaRXrgbEDMd51lZCKtGoVOAH-59dAvgdsbAmghastRUi-qf-9BL6AzNzNKfV7QJ2XA2SudWZ8GqxJMVicUiN8c2PDDmgw9IOBfrYd8s7VFJDoyM5KK2U/s1600-h/DSC08891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIb1ppNQmHiMS6_mWIb1zklMhaRXrgbEDMd51lZCKtGoVOAH-59dAvgdsbAmghastRUi-qf-9BL6AzNzNKfV7QJ2XA2SudWZ8GqxJMVicUiN8c2PDDmgw9IOBfrYd8s7VFJDoyM5KK2U/s400/DSC08891.JPG" /></a><br />
</div><br />
<br />
<ul><li>1 pound French string beans</li>
<li>Kosher salt</li>
<li>1 red onion, large, diced</li>
<li>1/2 red bell pepper, large diced</li>
<li>1/2 yellow bell pepper, large diced</li>
<li>Good olive oil</li>
<li>Freshly grated black pepper</li>
</ul><br />
<b> Instructions:</b><br />
<br />
Preheat the oven to 425 degrees F.<br />
<br />
Blanch the string beans in a large pot of boiling salted water for just 4 minutes.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1cR-gSy2S2HHXCYESbFjuLPZe0zbKU6JXbZlr_-CVCbcwSvjjSqBCjJQeNAubU_Qb5x6aoyoTFAPSsGgM30GTcgMsRf7co0pNNF-NOkiKzidzXgHlA5OE01e4XLQkZ6Y9Sm_uTDw1YY/s1600-h/DSC08896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1cR-gSy2S2HHXCYESbFjuLPZe0zbKU6JXbZlr_-CVCbcwSvjjSqBCjJQeNAubU_Qb5x6aoyoTFAPSsGgM30GTcgMsRf7co0pNNF-NOkiKzidzXgHlA5OE01e4XLQkZ6Y9Sm_uTDw1YY/s400/DSC08896.JPG" /></a><br />
</div><br />
Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.<br />
<br />
Meanwhile, in a large bowl, toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmxEOA-RXChRFx0gpsrhrgqvwRTmcXplssO_lplP1suQFHCBEFWuM4uTw0BTv1vShU8CId-zfAnRg1_EL9pd38Je53_s4N7VpgGav_HXcQmpK8MZD7Kd7NMpwu9PzagatcBkSKMf2ChM/s1600-h/DSC08899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmxEOA-RXChRFx0gpsrhrgqvwRTmcXplssO_lplP1suQFHCBEFWuM4uTw0BTv1vShU8CId-zfAnRg1_EL9pd38Je53_s4N7VpgGav_HXcQmpK8MZD7Kd7NMpwu9PzagatcBkSKMf2ChM/s400/DSC08899.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div> Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.<br />
<br />
<b> Verdict:</b><b><br />
</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnINQ8MW35q3Ag-c63h0TCxkNlJQFwsv__MrYczerx0gWnfV2Jd610k_OWjqg7tdWXmLy7-uulGbZT1wydnsYBNL1pu-gnAEYWYo521eMGjfFE46-4OwyKi0vOUsgdIF8_Hzc-AfRgC4/s1600-h/DSC08905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnINQ8MW35q3Ag-c63h0TCxkNlJQFwsv__MrYczerx0gWnfV2Jd610k_OWjqg7tdWXmLy7-uulGbZT1wydnsYBNL1pu-gnAEYWYo521eMGjfFE46-4OwyKi0vOUsgdIF8_Hzc-AfRgC4/s400/DSC08905.JPG" /></a><br />
</div><b><br />
</b> Excellent! Simple and fast to make. Delicious!! The oven roasted vegies added an incredible burst of flavour to the crunchy green beans. This recipe has gone into the file to teach to the cook at Gringo Perdido.<br />
</span>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com0tag:blogger.com,1999:blog-8952480822454884267.post-68866813436891729372009-11-06T16:25:00.004-07:002010-03-20T11:08:55.401-06:00CEiMB: Linguini with Shrimp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBToYCU_gugGNx11fCBpQhKNSgW8P-OaEBI609r3TGSFOFEavUxb95IKTOQEXBEnOHHTTsC6Rg0sG3LwsaEscE5BWEGBleiE967JxH_a9byb3vDe5bM7y_VNZ52P_3BDxwYXUuranAZQU/s1600-h/DSC09090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBToYCU_gugGNx11fCBpQhKNSgW8P-OaEBI609r3TGSFOFEavUxb95IKTOQEXBEnOHHTTsC6Rg0sG3LwsaEscE5BWEGBleiE967JxH_a9byb3vDe5bM7y_VNZ52P_3BDxwYXUuranAZQU/s400/DSC09090.JPG" /></a><br />
</div><br />
This week's <a href="http://www.cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> recipe was chosen by Farah of <a href="http://www.bakingheaven.blogspot.com/">Confessions of a Novice Baker</a>. <br />
<br />
I love shrimp. I have been looking forward to splurging on a package of shrimp to make this dish. And it didn't disappoint! <br />
<span id="fullpost"><br />
<b><span style="font-size: x-large;"> Linguini with Shrimp</span></b><br />
<br />
<b> Preface:</b><br />
</span><br />
<span id="fullpost"></span><br />
<span id="fullpost"></span><br />
<span id="fullpost"><ul><li>instead of linguini, I used a Tri-Color Vegetable Pasta</li>
<li>I upped the garlic to 3 cloves ... I love garlic</li>
<li>I used only 3/4 of a pound of shrimp, which I bought peeled, deveined and frozen. I would have bought them with shells, if I could have found them, because I think that, even frozen, they retain more flavor if they are with shells.</li>
<li>the white wine that I used was actually the last part of a bottle of cooking wine ... I can imagine that the dish would have been even better with a decent quality wine.</li>
<li>asparagus is unheard of in Peten, however, I had just made a very tasty green bean recipe the day before, and had half of the beans left over, so decided to use them instead.</li>
<li>I had no parsley, and don't actually like parsley all that much, so I used a mixture of half fresh chopped cilantro, and half fresh chopped basil.</li>
<li>I had no cherry tomatoes, so I chopped up a couple of Roma tomatoes.</li>
</ul><div><b>Ingredients:</b><br />
</div><div><div class="separator" style="clear: both; text-align: auto;"><b><br />
</b><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzHcKdQpXmxOyU57wtOohyqda6-DbZt_Gl85O_kAIsbvXRnPIrwQ6EEEpn7Oe4s46Vntjx90mCrYSo7bvDxLX6Z-8WgfqXAcOzFJaICmEG4a2l19W290MyqmwQDbiihav65NzpU9kDVk/s1600-h/DSC09064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzHcKdQpXmxOyU57wtOohyqda6-DbZt_Gl85O_kAIsbvXRnPIrwQ6EEEpn7Oe4s46Vntjx90mCrYSo7bvDxLX6Z-8WgfqXAcOzFJaICmEG4a2l19W290MyqmwQDbiihav65NzpU9kDVk/s400/DSC09064.JPG" /></a><br />
</div><div><ul><li>3/4 pound linguini</li>
<li>2 tablespoons olive oil</li>
<li>2 garlic cloves, minced</li>
<li>1 pound large shrimp, peeled and deveined</li>
<li>1/3 cup freshly squeezed lemon juice</li>
<li>1/2 cup white wine</li>
<li>1 bunch asparagus stalks, trimmed</li>
<li>Salt and freshly ground black pepper</li>
<li>1 cup freshly chopped flat-leaf parsley</li>
<li>1 container cherry tomatoes, halved</li>
</ul><div><b>Instructions:</b><br />
</div><div><br />
</div><div>Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.<br />
</div><div><br />
</div><div>Meanwhile, heat the olive oil in a large skillet over a medium-high flame. Add the garlic and saute for 1 minute<br />
</div><div><br />
</div><div>Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside.<br />
<br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhVazPdr_kRL8virwdF_21O40D2Z9av5K12PonfSidXPT83_oh7-vNNcL27b8UQjDv0JHHwfuY91noNpznjV6el0i7h-ovTIuhEYjgAYKow8pOmIQichCzKKNKzEiANO5IYKx3iFmRDU/s1600-h/DSC09067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhVazPdr_kRL8virwdF_21O40D2Z9av5K12PonfSidXPT83_oh7-vNNcL27b8UQjDv0JHHwfuY91noNpznjV6el0i7h-ovTIuhEYjgAYKow8pOmIQichCzKKNKzEiANO5IYKx3iFmRDU/s400/DSC09067.JPG" /></a><br />
</div><br />
Add the lemon juice, white wine and the reserved cup of water to the skillet. Let simmer until the liquid is reduced by about half.<br />
</div><div><br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYLKB_oVE6ZmspHVeRqHUewEwVpbi2jxSNdtnM9-HKFJ1dvUVIXabF-4MFbqc-4ZDgo_sc-SrbJ57vI90xb7TMEIghyDmND_rSos8udOLINKOcYK4GkejZFOH68AEHk017ZqRc1Nuloo/s1600-h/DSC09071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYLKB_oVE6ZmspHVeRqHUewEwVpbi2jxSNdtnM9-HKFJ1dvUVIXabF-4MFbqc-4ZDgo_sc-SrbJ57vI90xb7TMEIghyDmND_rSos8udOLINKOcYK4GkejZFOH68AEHk017ZqRc1Nuloo/s400/DSC09071.JPG" /></a><br />
</div><br />
Salt and saute the asparagus. cut into 1-inch pieces.<br />
</div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCgjk8mjlHwftfmQ_LXbJbgEYW0_FziotJRpUqfdiy1c6hZ4ePKu_j2QmI0JQZbuEsR96FvgpwJypcjWCZBeJqHxQd6b_E8buVf2KxLAQOpbuu9m7vFj-8rPq8A7_0lLQqG04Hcj9HGI/s1600-h/DSC09070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCgjk8mjlHwftfmQ_LXbJbgEYW0_FziotJRpUqfdiy1c6hZ4ePKu_j2QmI0JQZbuEsR96FvgpwJypcjWCZBeJqHxQd6b_E8buVf2KxLAQOpbuu9m7vFj-8rPq8A7_0lLQqG04Hcj9HGI/s400/DSC09070.JPG" /></a><br />
</div><br />
Return the shrimp to the pan<br />
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</div><div class="separator" style="clear: both; text-align: left;">and stir in the parsley.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW749yMKhzDCRu8eR4MhZTyl-8fN5Bwznu2cESpe25HluzR2P5ZQmXz_xzCBIS4FwcTYlQ2-kUdrU4SyC9a4ba7_aCby7urRXuBLrrpM-wwtT0YDsOgxkDUFtggTxEv-dv8FVQ5tGOLu8/s1600-h/DSC09077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW749yMKhzDCRu8eR4MhZTyl-8fN5Bwznu2cESpe25HluzR2P5ZQmXz_xzCBIS4FwcTYlQ2-kUdrU4SyC9a4ba7_aCby7urRXuBLrrpM-wwtT0YDsOgxkDUFtggTxEv-dv8FVQ5tGOLu8/s400/DSC09077.JPG" /></a><br />
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</div><div>Add the drained linguini to the shrimp mixture, tossing to combine.<br />
</div><div><br />
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</div><br />
</div><div>Add asparagus and tomatoes. Season with salt and pepper to taste.<br />
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</div><br />
</div><div><br />
</div><div><b>Verdict:</b><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Qfs9oCdr-HL1yq4iABn1lggg8m6qYGOmJXpjpjpLTjg2DRRBmUx5UiNUITOWrzCZAhK_sgRKZ_g3Q16oQWuPtDOqp9W9hvtr-m4LT2vuQL34zg6HML91BbVGUGFpA1EvG3gMXkAqvzk/s1600-h/DSC09091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Qfs9oCdr-HL1yq4iABn1lggg8m6qYGOmJXpjpjpLTjg2DRRBmUx5UiNUITOWrzCZAhK_sgRKZ_g3Q16oQWuPtDOqp9W9hvtr-m4LT2vuQL34zg6HML91BbVGUGFpA1EvG3gMXkAqvzk/s400/DSC09091.JPG" /></a><br />
</div><b><br />
</b><br />
Delicious! I never would have chosen to make a pasta with that combination of flavors. However, I have learned that there are a lot of unlikely flavor combinations that are incredibly delicious. This combination of garlic, lemon and wine are a perfect background for the shrimp. The slightly crunchy (stringless) green beans were a perfect foil for the pasta, and also combined well with the lemony flavor. I made one error in that I must have overcooked the shrimp a bit ... it turned out more chewy than I would have liked (or maybe it had been sitting frozen at Maxi-Bodega for way to long, its hard to say with shrimp here). I made an interesting discovery when I didn't reheat the noodles before adding the sauce, and they were so cool that everything cooled right off. E. said that he thought that it was a pasta salad (which would be okay, except that he doesn't really like salads). I found out later, when we had it served hot, that that was not only because it was cold, but because the dressing reminded him of salad dressing. And when I thought about it, I realized that yes, it is a dish that could quite easily be served cold with excellent results.<br />
<br />
If I am lucky enough to have some fresh shrimp, I would definitely plan to make this recipe again.<br />
</div></div></span>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com3tag:blogger.com,1999:blog-8952480822454884267.post-61761787317866074182009-10-31T14:55:00.000-06:002010-03-20T11:08:55.404-06:00CEiMB: Pumpkin Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZALXeceIwsAHdmj_td3m9moYWwpfNeGH61XWXMEwdYGPHetVrVySc-KN9SZCl_F5gJh93AQUxKMRl7ur-9KJrILUFyiZLPdStjJbYN1tGUGzItuvJHRDofaPP-pXKvhBKorzvF4CLMmQ/s1600-h/DSC08942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZALXeceIwsAHdmj_td3m9moYWwpfNeGH61XWXMEwdYGPHetVrVySc-KN9SZCl_F5gJh93AQUxKMRl7ur-9KJrILUFyiZLPdStjJbYN1tGUGzItuvJHRDofaPP-pXKvhBKorzvF4CLMmQ/s400/DSC08942.JPG" /></a><br />
</div><br />
<div style="font: 11.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span style="font-size: medium;">Now that I have a large refrigerated container of roasted squash, it is time to begin to create. And what better place to start than with these mouth-watering Pumpkin Muffins ... another <a href="http://www.cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> recipe by Ellie Krieger. This week's recipe was chosen by <a href="http://www.oddballovenmitt.blogspot.com/">Oddball OvenMitt</a> ... and a timely choice it is as pumpkin fits perfectly with the autumn season.</span></span><br />
</div><br />
<span id="fullpost"> <br />
<span class="Apple-style-span" style="font-size: x-large;"><b> Pumpkin Muffins</b></span><br />
<br />
<span class="Apple-style-span" style="font-size: small;"> 2006, Ellie Krieger</span><br />
Makes 12 Muffins<br />
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</span><br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-8k0yVyisYBYuSgx18NKbkM8yEWCtA3CmKc9NnOexUDK5_zkx0snGh-FxedtcFODLpmsmpVgrg-ARYm6W13EPELN8wTmFpM-gvLD89J9MtFckKk6zFRnuN0FDhP0fYiCTEw1x4ICSCY/s1600-h/DSC08926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-8k0yVyisYBYuSgx18NKbkM8yEWCtA3CmKc9NnOexUDK5_zkx0snGh-FxedtcFODLpmsmpVgrg-ARYm6W13EPELN8wTmFpM-gvLD89J9MtFckKk6zFRnuN0FDhP0fYiCTEw1x4ICSCY/s400/DSC08926.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>Preface:</b><br />
</div><ul><li>I cooked a giant squash instead of using canned pumpkin .. it seems that pumpkin is not popular here ... canned pumpkin does not exist in Peten. I did find some small fresh pumpkins at the Maxi-Bodega (Walmart) but they were too expensive. In the end, I bought the giant squash at the market, thinking that the price would be better, and later that day, found the same size of sqash at the Maxi-Bodega for half the price. Live and Learn.</li>
<li>There is only one type of flour here .. white flour. However, a few years ago, when I wanted to start making and selling bran muffins to local hotels, I managed to convince a local store to carry bran ... so when I want a whole wheat flour, I mix the bran back into the white flour, using the concentration I need to create the finished product that I want. For this recipe, I used 1 3/4 cups of white flour, and 1/4 cup of bran.</li>
<li>The brown sugar that I use is "panela". Panela is the direct result of boiling down sugar cane juice until it goes past the molasses stage and actually hardens. In effect, it is molasses that has been taken one step further in the refining process.</li>
<li>I'm pretty sure that the molasses that I used was not unsulphered. Molasses is another ingredient that is not sold in stores here. About 5 years ago, I looked everywhere for molasses to use to make some of Mom's famous molasses cookies, and eventually I found a rich farmer who had brought in a tanker truck FULL of molasses to sell to other farmers in the area ... I discovered that this is one of the ways of providing extra fattening nourishment for cattle, and is not eaten by humans! I explained to him that I was looking for molasses for cooking (he had never heard of such a thing) and asked if I could buy some. He was selling by the barrel, and didn't have any containers for smaller sales, but he poured the last of the Coke out of his 2-liter bottle, washed it out and filled it up from a spigot in the side of the huge tanker truck. He refused to take any money for it insisting that it was so little, that it didn't matter. So, I have had this 2-litre bottle of PURE MOLASSES lying in the bottom drawer of my refrigerator for a long long time (like years). I could never bring myself to use it, not only because I wouldn't not be able to replace it but I also thought that it would be too strong for my recipes. Thanks to this recipe, I have finally opened the bottle and begun using it.</li>
<li>Several comments mentioned that the spicing was nt strong enough so I used a liberal hand when measuring ... not doubling the amounts, but rounding up the measuring spoons.</li>
<li>I used my own home made yogurt instead of buttermilk</li>
</ul><div><b>Ingredients:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Dnv6TTZc3fkG206W6ccq1EsUK7eg5tMRiaM0mrjUsTCK9cew5cUC0YhGWhqDqnRmutVpLyXjPMJsAS14yQ7cHrcLfPRBIVcLGJ4ofWCfskviVc9q5Sp-LpmjZHdHQsRbK2b-rM_RND4/s1600-h/DSC08874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Dnv6TTZc3fkG206W6ccq1EsUK7eg5tMRiaM0mrjUsTCK9cew5cUC0YhGWhqDqnRmutVpLyXjPMJsAS14yQ7cHrcLfPRBIVcLGJ4ofWCfskviVc9q5Sp-LpmjZHdHQsRbK2b-rM_RND4/s400/DSC08874.JPG" /></a><br />
</div><br />
<ul><li>Cooking Spray</li>
<li>1 cup all-purpose flour</li>
<li>1 cup whole-grain pastry flour</li>
<li>1 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>1 teaspoon ground cinnamon</li>
<li>1/2 teaspoon ground ginger</li>
<li>1/4 teaspoon ground cloves</li>
<li>1/8 teaspoon ground nutmeg</li>
<li>3/4 cup packed dark brown sugar</li>
<li>3 tablespoons unsulphered molasses</li>
<li>1/4 cup canola oil</li>
<li>2 large eggs</li>
<li>1 cup canned pumpkin</li>
<li>1 teaspoon vanilla extract</li>
<li>3/4 cup lowfat buttermilk</li>
<li>1/4 cup raw unsalted pumpkin seeds</li>
</ul><div><b>Directions:</b><br />
</div><div><br />
</div><div>Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.<br />
</div><div>In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves and nutmeg.<br />
</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0pZ5jATe1QlgvFU_Yv4baRB-Atx_fajWOX5jYJ8oCDcUdSX0_cxCfWg1HWNnKAFWP72rwuaYMINDr78M_60u_A1fIum5pCdVWO73d8VMPkENJ5bFgkE6bLQB20UUlt0hEJIa0kifpWi0/s1600-h/DSC08877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0pZ5jATe1QlgvFU_Yv4baRB-Atx_fajWOX5jYJ8oCDcUdSX0_cxCfWg1HWNnKAFWP72rwuaYMINDr78M_60u_A1fIum5pCdVWO73d8VMPkENJ5bFgkE6bLQB20UUlt0hEJIa0kifpWi0/s400/DSC08877.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined.<br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOP1__hZ9a_7wR53Gezt2bL7KfkQPkhcuiLBCFuwZurFqM4Lt8mi4sCNR3He9CJQ3zoLgH-KEwCdDqe27YcXhNVWn0Grha-gWecBXKhK0JWUTpQj9LjRHLo97wrmaconXu0KkTH2TCHOk/s1600-h/DSC08879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOP1__hZ9a_7wR53Gezt2bL7KfkQPkhcuiLBCFuwZurFqM4Lt8mi4sCNR3He9CJQ3zoLgH-KEwCdDqe27YcXhNVWn0Grha-gWecBXKhK0JWUTpQj9LjRHLo97wrmaconXu0KkTH2TCHOk/s400/DSC08879.JPG" /></a><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Add the other egg and whisk well.<br />
</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Whisk in the pumpkin and vanilla.<br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi83mvMqybVAuhSq929GjPBPyRmMsBc8IOdYc0gr6NGwhE1t7tpNtcS6UHOCUmvkBxZ-0SniyfqTEV5Z3bAL1o0i7b88PlLg0wH9KriMKQe0dkvQzUXMZIfMpXsk2IImTAIY1y86wMa-tM/s1600-h/DSC08882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi83mvMqybVAuhSq929GjPBPyRmMsBc8IOdYc0gr6NGwhE1t7tpNtcS6UHOCUmvkBxZ-0SniyfqTEV5Z3bAL1o0i7b88PlLg0wH9KriMKQe0dkvQzUXMZIfMpXsk2IImTAIY1y86wMa-tM/s400/DSC08882.JPG" /></a><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Whisk in the flour mixture in two batches,<br />
</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">alternating with the buttermilk.<br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBuDOFve7fc7HfuCMhV9GEgia0shLFhm0_RuNAIEcBWHfZdZsFvwyDhS4UMu2wo22mJelfKgumZ9sfLENVFCz03PMWkDmSAR2BDXLHcANee9kZDRpiwOrpXlT9q1RH0Hk4m71PljWHhB8/s1600-h/DSC08885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBuDOFve7fc7HfuCMhV9GEgia0shLFhm0_RuNAIEcBWHfZdZsFvwyDhS4UMu2wo22mJelfKgumZ9sfLENVFCz03PMWkDmSAR2BDXLHcANee9kZDRpiwOrpXlT9q1RH0Hk4m71PljWHhB8/s400/DSC08885.JPG" /></a><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Whisk until just combined.<br />
</div><div style="text-align: left;">Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds.<br />
</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMZjXqLT_X86MPZoz6tWo6aeCQp2vcx1JToesjxs2Wd5PqMUC3f7f1VS2bjSMkPo9ihhazldwzHd66yGXQmaWHJWr2PNM2QRCL4LsDK-iaaiDf7zOEe2yJQhf1Itcjo3dbeLi9lNsB1o/s1600-h/DSC08889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMZjXqLT_X86MPZoz6tWo6aeCQp2vcx1JToesjxs2Wd5PqMUC3f7f1VS2bjSMkPo9ihhazldwzHd66yGXQmaWHJWr2PNM2QRCL4LsDK-iaaiDf7zOEe2yJQhf1Itcjo3dbeLi9lNsB1o/s400/DSC08889.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.<br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhnQZcOjI4wx8l4EOr6o9XcEe6nv8OTT1rFIv4PqAMwwE6mRScVF37MJadahoDPoiIxiFL0fcigQmpFTMHo81U1J9bGyTA3w49naGxiUy5HXRRADhrQ1dlwFcadq_DTF_i4QIukhwihI/s1600-h/DSC08924.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhnQZcOjI4wx8l4EOr6o9XcEe6nv8OTT1rFIv4PqAMwwE6mRScVF37MJadahoDPoiIxiFL0fcigQmpFTMHo81U1J9bGyTA3w49naGxiUy5HXRRADhrQ1dlwFcadq_DTF_i4QIukhwihI/s400/DSC08924.JPG" /></a><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Verdict:</b><br />
</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MUmUHbWJ0SBHWu_I5mLuQ1Ov6f8irNwVDIuK74mu1NUkdCfk1hCoRiYJqq4iqvwmp_OMmStoErWeZn_tlLCSGONcliTHrIoYT-U1ffEHeGMq3dfVGqTkocNzUXZdleQ41ZJMaCHRiU0/s1600-h/DSC08935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MUmUHbWJ0SBHWu_I5mLuQ1Ov6f8irNwVDIuK74mu1NUkdCfk1hCoRiYJqq4iqvwmp_OMmStoErWeZn_tlLCSGONcliTHrIoYT-U1ffEHeGMq3dfVGqTkocNzUXZdleQ41ZJMaCHRiU0/s400/DSC08935.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">Delicious! The molasses really boosted the flavor of the spices and added to the distinctive "pumpkin pie" flavor. The crunch of the pumpkin seeds made for a perfect topping. I must have used smaller muffin cups that was called for, because I ended up with 18 muffins. I'm glad I did or I might not have had enough to photograph!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4DFvgPtXaI_vt6hskDmO3UbG8BxIbXzgZWF-mmR78SnVAS-XaCtXYkSTzmxGj8ak2JeIs8DKj1X11aVdvnCPiYHqZAsR9Qz60kpR5616xkhOr7VcxUqGSwM2ADiLBgbmyF5EfJ2o0XA/s1600-h/DSC09000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4DFvgPtXaI_vt6hskDmO3UbG8BxIbXzgZWF-mmR78SnVAS-XaCtXYkSTzmxGj8ak2JeIs8DKj1X11aVdvnCPiYHqZAsR9Qz60kpR5616xkhOr7VcxUqGSwM2ADiLBgbmyF5EfJ2o0XA/s400/DSC09000.JPG" /></a><br />
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</div></div></span>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com2tag:blogger.com,1999:blog-8952480822454884267.post-49358579374992723262009-10-30T06:44:00.002-06:002010-03-20T11:08:55.407-06:00Cooking with Pumpkin & Squash<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefNKQzaW3FemTXAl9X5tghgGP5EFPSHDkL582Mq-G71SkKU5L8tMq_3z9RsohPrlWvm7Ocb3JFHRPtXwZpz44U_ljAYutdytdv6ggOPur-1M2BgGJBWaDawsTJd1ZNZ3UrqpbCfnE1Y0/s1600-h/DSC08857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefNKQzaW3FemTXAl9X5tghgGP5EFPSHDkL582Mq-G71SkKU5L8tMq_3z9RsohPrlWvm7Ocb3JFHRPtXwZpz44U_ljAYutdytdv6ggOPur-1M2BgGJBWaDawsTJd1ZNZ3UrqpbCfnE1Y0/s400/DSC08857.JPG" /></a><br />
</div>I never cook with pumpkins or squashes. I think this has something to do with the impenetrable nature of this vegetable. I have never been able to figure out how to get into it. What type of tool would one use to smash through to the meat inside? Would an axe work?<br />
<br />
After reading through the equivalent of a large book of pumpkin recipes in the last week, I decided I wanted to try a few of them, and since canned pumpkin is unheard of here, it was now necessary to figure out how to crack through this rock-like shell to the golden meat within.<br />
<span id="fullpost"><br />
I began by calling in help. I have watched the local men use their razor-sharp machetes for a huge variety of jobs ... from mowing the lawn to cutting down trees ... surely this method would work for a basic squash. Don Pablo was happy to show me how to do this job. I expected him to draw back his "cutlass" and smash it with unerring accuracy into the top of the squash, separating it immediately into two equal parts. However, I was completely wrong. I don't know why I didn't think of it myself. He DID use his machete ...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXesEMyLZJtbm65exCdb1DGx5VZZqGf-JP5lGxBGOlVnaYK0MKyVQFJo__G_QygF3h5UycsKFJUH2d_KtjkJCq4nuzvb6XrxT4igPy-gip1uPOGlkGX8b2L8MN8HbvAf19-nXMr5lscxQ/s1600-h/DSC08866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXesEMyLZJtbm65exCdb1DGx5VZZqGf-JP5lGxBGOlVnaYK0MKyVQFJo__G_QygF3h5UycsKFJUH2d_KtjkJCq4nuzvb6XrxT4igPy-gip1uPOGlkGX8b2L8MN8HbvAf19-nXMr5lscxQ/s400/DSC08866.JPG" /></a><br />
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but WITH a hammer!! He placed the machete in the middle of the squash and with a few light taps of the hammer ... voila! Now why didn't I think of that?<br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBY0cDsYMMc5RRsQrcR-iCL7dpkQ9pkvMWxfXslCFkQ9mv7uf7sEp2qxqO7z7GR2gDjLExmABVBAv178Dh6em1IgQaDeLUZrBD7mkvNH2XGQ99mW928huUuEjHTiMLFEE1VNkZUOC7zA/s1600-h/DSC08869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBY0cDsYMMc5RRsQrcR-iCL7dpkQ9pkvMWxfXslCFkQ9mv7uf7sEp2qxqO7z7GR2gDjLExmABVBAv178Dh6em1IgQaDeLUZrBD7mkvNH2XGQ99mW928huUuEjHTiMLFEE1VNkZUOC7zA/s400/DSC08869.JPG" /></a><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><div style="text-align: left;">The machete cut down through that squash as if it were butter ...<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlaKdSX-_Qbgcv6nG_4g8AeJj7p_d9dLCsyviBHdP97FXkofJRaoDxLjGaoI4QqXr5FWuggcr1l2i8q3pBUd46bBwc59uA5y3vkIkXgHdmj7YTyEYGiJB-dSMk_0VDJuVoN2OnS9nEjE/s1600-h/DSC08870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlaKdSX-_Qbgcv6nG_4g8AeJj7p_d9dLCsyviBHdP97FXkofJRaoDxLjGaoI4QqXr5FWuggcr1l2i8q3pBUd46bBwc59uA5y3vkIkXgHdmj7YTyEYGiJB-dSMk_0VDJuVoN2OnS9nEjE/s400/DSC08870.JPG" /></a><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">leaving me with two more or less equal parts and bringing me to the next stage of squash prep ... removing the green slimy stringy mass of seeds.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFcMcieC5k4SbJWhecc1WH2UlgmL8EkFajveiDoZNNukfJh8lbYlUOTZRxsMGPj2yBMtKeXQXmnhu_SZEelspq6q1YuREVY2D7Cl6zSs66u8Bq8Y7t3ooHk4WQqWplMJaJcue9q0oMns/s1600-h/DSC08873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFcMcieC5k4SbJWhecc1WH2UlgmL8EkFajveiDoZNNukfJh8lbYlUOTZRxsMGPj2yBMtKeXQXmnhu_SZEelspq6q1YuREVY2D7Cl6zSs66u8Bq8Y7t3ooHk4WQqWplMJaJcue9q0oMns/s400/DSC08873.JPG" /></a><br />
</div><div style="text-align: center;"><br />
</div>I scraped and cleaned the seeds out of the middle, gave half of them to Don Pablo for planting in his garden, and saved the other half to plant in my own garden. I couldn't get any more of the green slimy strings out, but I figured that they might be easier to remove once the squash was cooked.<br />
<br />
I didn't get any photos of the last stage, but I rubbed olive oil all over the inside, and baked both halves, open side up, at about 350' for about 2 hours. The green strings cooked into the yellow squash, so it was impossible to separate them once cooked ... however ... I discovered that it didn't matter. I used 1 cup of the squash for my first pumpkin recipe, and it was excellent.<br />
<br />
I ended up with about 5 cups of squash ... stay tuned as we cook it up in a variety of sweet and savory dishes! <br />
</span>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com2tag:blogger.com,1999:blog-8952480822454884267.post-13915027081380616482009-10-09T11:46:00.003-06:002010-03-20T11:08:55.411-06:00BB: Cheddar Corn Chowder<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtgmUPy7WbQT40bH-Lm_NOc_KpehuMsH24I5QkdjH30MNOlwQeo8NRkNQ21PgQyzXe-M6kPcBDgHsDQkEVbY6Ra7lE_V-rpau4bZmKIT7-JFiRIc9Z2HgFpjo_vphfq4oQKcIc7xlrGFg/s1600-h/DSC08508.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtgmUPy7WbQT40bH-Lm_NOc_KpehuMsH24I5QkdjH30MNOlwQeo8NRkNQ21PgQyzXe-M6kPcBDgHsDQkEVbY6Ra7lE_V-rpau4bZmKIT7-JFiRIc9Z2HgFpjo_vphfq4oQKcIc7xlrGFg/s400/DSC08508.JPG" /></a><br />
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</div><div style="text-align: left;">There is no way a photo can do justice to the superb flavor of this Cheddar Corn Chowder. This weeks <a href="http://www.barefootbloggers.wordpress.com/">Barefoot Blogger</a> recipe was suggested by Jill of <a href="http://www.jillbuker.blogspot.com/">My Next Life</a>. Being from Southern New Brunswick, I've eaten a lot of corn chowder, but this one has them all beat hands down.<br />
</div><span id="fullpost"><br />
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<span id="fullpost"><div class="recipe-meta clrfix" style="border-bottom-color: rgb(221, 221, 221); border-bottom-style: dotted; border-bottom-width: 1px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 7px; padding-left: 0px; padding-right: 0px; padding-top: 0px; zoom: 1;"><h1 class="recipe-title" style="font-family: 'trebuchet ms', sans-serif; font-size: 21px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cheddar Corn Chowder</h1><div style="line-height: 21px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-size: small;">The Barefoot Contessa Cookbook</span><br />
<span style="font-family: Tahoma, serif; font-size: 11px; line-height: normal;">10 to 12 servings</span><br />
<span style="font-family: Tahoma, serif; font-size: small;"><span style="font-size: 11px; line-height: normal;"><br />
</span></span><br />
<span style="font-family: Tahoma, serif;"><span style="line-height: normal;">I cut way back on this recipe. There are only two of us, and it uses a lot of dairy so I didn't want to freeze it, so I made about 1/3 of this quantity. It turned out to be 4 good servings.<br />
</span></span><br />
<span style="font-family: Tahoma, serif;"><span style="line-height: normal;"><br />
</span></span><br />
<span style="font-family: Tahoma, serif; line-height: normal;">The bacon that I used was really good, but really fatty, so I didn't add much olive oil, and I poured about half of it off before I made the chowder. Then I didn't add extra butter to the pan either.</span><br />
<span style="font-family: Tahoma, serif;"><span style="line-height: normal;"><br />
</span></span><br />
<span style="font-family: Tahoma, serif; line-height: normal;">Instead of half and half cream, I used half home made yogurt, and half whole-milk powder with water.</span><br />
<span style="font-family: Tahoma, serif;"><span style="line-height: normal;"><br />
</span></span><br />
<span style="font-family: Tahoma, serif;"><span style="line-height: normal;">The closest I could get to a "sharp white cheddar cheese" is this "Taco Mix", that is not sharp, not white and just barely cheddar cheese.</span></span><br />
<span style="font-family: Tahoma, serif;"><span style="line-height: normal;"><br />
</span></span><br />
<span style="font-family: Tahoma, serif;"><span style="line-height: normal;">I made my own chicken stock from backs/necks/wings of chicken that I keep frozen for just this purpose.</span></span><br />
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<span style="font-family: 'trebuchet ms', sans-serif;"><span style="line-height: normal;"><b><br />
</b></span></span><br />
<span style="line-height: normal;"><span style="font-family: Tahoma, serif; font-size: small;"><span style="font-size: 11px;"></span></span></span><span style="font-family: 'trebuchet ms', sans-serif; font-size: 14px; font-weight: bold; line-height: normal;">Ingredients:</span><br />
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<span style="font-family: Tahoma, serif;"></span><br />
<span style="font-family: Tahoma, serif;"></span><br />
<span style="font-family: Tahoma, serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkhgNwgwkG_IgfKPK-FsmqoawQMwSAXkpN3So4NEia4xS6DZWWTskfch8mR6SJ2QOV3lzGv7WkSkMi38LQ0_wDsGma-kLDuoe7ICys-sx1NoNj39thBwJDtNrWNoGFDnosMG5hVqmoxI/s1600-h/DSC08442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkhgNwgwkG_IgfKPK-FsmqoawQMwSAXkpN3So4NEia4xS6DZWWTskfch8mR6SJ2QOV3lzGv7WkSkMi38LQ0_wDsGma-kLDuoe7ICys-sx1NoNj39thBwJDtNrWNoGFDnosMG5hVqmoxI/s320/DSC08442.JPG" width="320" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkhgNwgwkG_IgfKPK-FsmqoawQMwSAXkpN3So4NEia4xS6DZWWTskfch8mR6SJ2QOV3lzGv7WkSkMi38LQ0_wDsGma-kLDuoe7ICys-sx1NoNj39thBwJDtNrWNoGFDnosMG5hVqmoxI/s1600-h/DSC08442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
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</div></div><div class="rcp-wrap clrfix" style="clear: left; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; zoom: 1;"><ul style="line-height: 21px; margin-bottom: 0px; margin-left: 7px; margin-right: 7px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 7px; padding-right: 7px; padding-top: 0px;"><li>8 ounces bacon, chopped</li>
<li>1/4 cup good olive oil</li>
<li>6 cups chopped yellow onions (4 large onions)</li>
<li>4 tablespoons (1/2 stick) unsalted butter</li>
<li>1/2 cup flour</li>
<li>2 teaspoons kosher salt</li>
<li>1 teaspoon freshly ground black pepper</li>
<li>1/2 teaspoon ground turmeric</li>
<li>12 cups chicken stock</li>
<li>6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)</li>
<li>10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)</li>
<li>2 cups half-and-half</li>
<li>8 ounces sharp white cheddar cheese, grated</li>
</ul><ul style="line-height: 21px; margin-bottom: 0px; margin-left: 7px; margin-right: 7px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 7px; padding-right: 7px; padding-top: 0px;"></ul><h2 style="font-family: 'trebuchet ms', sans-serif; font-size: 14px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 14px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Instructions:</h2><div><br />
</div><div style="line-height: 21px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbwSrd_Rb-XLXGFbPu5QDHtt-V76yUPwTPCsUTbtF47I91fRij0gkBLkfP5HjBFTosj35gzlKtotVRgji5eDzqCJ5RHFDVyqhQsHvM809lAK-YDHtIrKSeoGOOBDgsEsflnvJcm1K0ggA/s1600-h/DSC08448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbwSrd_Rb-XLXGFbPu5QDHtt-V76yUPwTPCsUTbtF47I91fRij0gkBLkfP5HjBFTosj35gzlKtotVRgji5eDzqCJ5RHFDVyqhQsHvM809lAK-YDHtIrKSeoGOOBDgsEsflnvJcm1K0ggA/s320/DSC08448.JPG" /></a><br />
</div>Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium,<br />
<br />
add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5yUeXQ5jHcT68HkzEqswiC-OOFmluhQWA42PqVL44YItFLlFzKp4nw-LaWmP0wRwZ_MRui2iNP28VjpQNYXRvWNGIMSYIV1qUUw_X-b0JlGNLzNma53XUH3fxhdl1bQ3WsdE2G9oJJw/s1600-h/DSC08452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5yUeXQ5jHcT68HkzEqswiC-OOFmluhQWA42PqVL44YItFLlFzKp4nw-LaWmP0wRwZ_MRui2iNP28VjpQNYXRvWNGIMSYIV1qUUw_X-b0JlGNLzNma53XUH3fxhdl1bQ3WsdE2G9oJJw/s320/DSC08452.JPG" /></a><br />
</div><br />
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes.<br />
</div><div style="line-height: 21px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbvipN05sKL4rlwLposzDa6mlT0alD1Ujd6BEYC0HkB7fpgbhRi4_WUxdkLihWHA83tMq-_WPOUv8KdF1B_nkY7Y3Z1kT27QVeZc9nEMdd6vfxU3THtzT_mjV41WLjW8dPyDjtIx0dbI/s1600-h/DSC08454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbvipN05sKL4rlwLposzDa6mlT0alD1Ujd6BEYC0HkB7fpgbhRi4_WUxdkLihWHA83tMq-_WPOUv8KdF1B_nkY7Y3Z1kT27QVeZc9nEMdd6vfxU3THtzT_mjV41WLjW8dPyDjtIx0dbI/s320/DSC08454.JPG" width="320" /></a><br />
</div><br />
Add potatoes,<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_usbwwTe9H640mdCe307Z9I75mQV8Ga_QzkyCj4iV7ezipHY25TIqVKwMt5zWRkOGudv0i_qMsdThepY0068POFBApvoosahWxKn8WCgLkmPQ7yiiMaC3IV60KXmLh_qerStxVG-i8c/s1600-h/DSC08458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_usbwwTe9H640mdCe307Z9I75mQV8Ga_QzkyCj4iV7ezipHY25TIqVKwMt5zWRkOGudv0i_qMsdThepY0068POFBApvoosahWxKn8WCgLkmPQ7yiiMaC3IV60KXmLh_qerStxVG-i8c/s320/DSC08458.JPG" /></a><br />
</div><br />
And chicken stock<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jHqzB23W27X9WqjKdKGr_o3LM4eb-2KXZa7NJ60XM1mXEnCAc09zMzqO3pX2eOhmEyf1cW_Pgod-CArq47FQy5lSFCUG2eLTdXrykfoCDNwrjccFOvxoDD6VJPZUouhJWWGybOwXZ9c/s1600-h/DSC08462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jHqzB23W27X9WqjKdKGr_o3LM4eb-2KXZa7NJ60XM1mXEnCAc09zMzqO3pX2eOhmEyf1cW_Pgod-CArq47FQy5lSFCUG2eLTdXrykfoCDNwrjccFOvxoDD6VJPZUouhJWWGybOwXZ9c/s320/DSC08462.JPG" /></a><br />
</div><br />
bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.<br />
If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.)<br />
Add the corn to the soup,<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2V6kDCK0MOK4GSXRaVJkB1HQvrA1BSoTsvvfl2Z4GiLzXhT2HkxPEEkF9RM5cfAbqkCGUpHpoajt_0zGFsCaRnNKLDscjHu9r3T2sOS43Cl_aSuCISvFd25xoxTHtQB9cSkMQ4jMbJYQ/s1600-h/DSC08466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2V6kDCK0MOK4GSXRaVJkB1HQvrA1BSoTsvvfl2Z4GiLzXhT2HkxPEEkF9RM5cfAbqkCGUpHpoajt_0zGFsCaRnNKLDscjHu9r3T2sOS43Cl_aSuCISvFd25xoxTHtQB9cSkMQ4jMbJYQ/s320/DSC08466.JPG" /></a><br />
</div><br />
then add the half-and-half <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7w2jjKRYnKquIoeI_FsHN4fkQJa1OEc70KvSkxRO4HrEmCCMyGJ3mWkW8MDvVvDSk3NQZa9zdnUcAIukl8YjVH_3Z6_a5-RvkhyWawqqOdfEa0XCp2D-xWfCBMpDCdqruGCgyE7G-Ii4/s1600-h/DSC08468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7w2jjKRYnKquIoeI_FsHN4fkQJa1OEc70KvSkxRO4HrEmCCMyGJ3mWkW8MDvVvDSk3NQZa9zdnUcAIukl8YjVH_3Z6_a5-RvkhyWawqqOdfEa0XCp2D-xWfCBMpDCdqruGCgyE7G-Ii4/s320/DSC08468.JPG" width="320" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And the cheddar<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qTLbJLhTVe0di4KFs0Q_84mbVRPZH_Fraf2DMzDcFAoZ8gO-tI8PT1xEaclwKhTOA3uJewV99IALjghFI8oAAqcbnfKvfxOsYBUQIccZ3Sytdz4ASTf0kRx0T191hm3NkXDLoPpQWL8/s1600-h/DSC08470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qTLbJLhTVe0di4KFs0Q_84mbVRPZH_Fraf2DMzDcFAoZ8gO-tI8PT1xEaclwKhTOA3uJewV99IALjghFI8oAAqcbnfKvfxOsYBUQIccZ3Sytdz4ASTf0kRx0T191hm3NkXDLoPpQWL8/s320/DSC08470.JPG" /></a><br />
</div><br />
Cook for 5 more minutes, until the cheese is melted.<br />
Season, to taste, with salt and pepper.<br />
Serve hot with a garnish of bacon<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyldDG1hPiWI__mPFfD4KkexkOZhLxCO23oPskFahYqG7TFzL98ksl8lYI4V-F8WPC3PDGVfk6WNA0HUsJUIbeMQA0T49YAqyN8LtqvFS4Ynucrb7oCEJaeIP1hC5AUay4O5G3YhSJs4U/s1600-h/DSC08502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyldDG1hPiWI__mPFfD4KkexkOZhLxCO23oPskFahYqG7TFzL98ksl8lYI4V-F8WPC3PDGVfk6WNA0HUsJUIbeMQA0T49YAqyN8LtqvFS4Ynucrb7oCEJaeIP1hC5AUay4O5G3YhSJs4U/s400/DSC08502.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-weight: bold;">Verdict:</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This chowder was rich and creamy and full of flavor. The smoky, salty base of bacon made a perfect background to the sweet corn. I'm glad I used the yogurt instead of cream as it gave it a tangier cheese-like flavor that helped make up for the fact that I didn't have any sharp cheddar. I would like to have had a few cobs of New Brunswick peaches and cream corn, but even the canned variety tasted great in this recipe ... next time I would use more. This recipe is definitely my new main recipe for corn chowder.<br />
</div><br />
<br />
</div></div></span>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com2tag:blogger.com,1999:blog-8952480822454884267.post-8336908350069363572009-10-04T09:14:00.021-06:002010-03-20T11:08:55.414-06:00BB: Beatty's Chocolate Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVTm6fCALuGmU1RUWbXaLgjIMz_G6W8Y5QFrJATpxa6ydtet3eSJGALoYZBy4_Bw7KdAeHgPRiBFd_xmtLz9M4FBUviA74wpWTOnuy47XFrqnH5Oa0BOcYqVex0phgwUrDYn0o4UhUac/s1600-h/DSC08417.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVTm6fCALuGmU1RUWbXaLgjIMz_G6W8Y5QFrJATpxa6ydtet3eSJGALoYZBy4_Bw7KdAeHgPRiBFd_xmtLz9M4FBUviA74wpWTOnuy47XFrqnH5Oa0BOcYqVex0phgwUrDYn0o4UhUac/s400/DSC08417.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388851957039647778" /></a><br /><div style="text-align: left;">This cake received the highest recognition that this our home has to offer ... before I could get it frosted, several inches from one end disappeared. And met with vocal approval!</div><div style="text-align: center;"><br /></div><div style="text-align: left;"> This is the second time this month that the <a href="http://barefootbloggers.wordpress.com/">Barefoot Bloggers</a> have chosen to bake cake. Cakes are not my forte. I've been thinking about this a lot (since I've been baking so many cakes lately!) and realizing how much of an art form it is, not only to bring together the perfect ingredients and bake them to perfection, but also to assemble all the perfectly cooked and blended parts to create a beautiful integrated whole. Thanks to Mary of <a href="http://passionateperseverance.blogspot.com/2009/09/barefoot-bloggers-beattys-chocolate.html">Passionate Perseverance</a>, I get to practice again this week!</div><br />It has taken me a lot longer than I was anticipating to get this cake cooked and blogged. I began early enough to have it posted in time, only to discover that my chocolate powder had all gone bad. The only place to buy a new package is in Santa Elena, so it wasn't until grocery day that I was able to restock and prepare again to bake the cake.<br /><span id="fullpost"><br /><b><span class="Apple-style-span" style="font-size:large;">Beatty's Chocolate Cake</span></b><br /><br />2006, Barefoot Contessa at Home, All Rights Reserved<br /><br /><b>Preface:</b><br /><br />I don't have any round pans, but I figured that the rectangular ones that I have were about the same volume.<br /><br />The sugar we buy here is not nearly so refined and wouldn't go through the sifter. I sifted the ingredients that would go through, then just added the un-siftables to the bowl as they were.<br /><br />I used yogurt instead of buttermilk.<br /><br />I didn't think the coffee in the cake batter was strong enough, so added some extra granules of instant to the mix as well.<br /><br />I don't have a paddle attachment on my food processor, so I did the mixing of the cake batter by hand. I mixed the frosting in the food processor.<br /><br />I used semi-sweet chocolate chips in the frosting.<br /><br />When making the frosting, I thought that it was already very moist and didn't add more water with the instant coffee.<br /><br /><b>Ingredients:</b><br /><br />Butter, for greasing the pans<br />1 3/4 cups all-purpose flour, plus more for pans<br />2 cups sugar<br />3/4 cups good cocoa powder<br />2 teaspoons baking soda<br />1 teaspoon baking powder<br />1 teaspoon kosher salt<br />1 cup buttermilk, shaken<br />1/2 cup vegetable oil<br />2 extra-large eggs, at room temperature<br />1 teaspoon pure vanilla extract<br />1 cup freshly brewed hot coffee<br /><br /><b>Instructions:</b><br /><br />(Chocolate Buttercream, recipe follows)<br /><br />Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gNo1AliVAmL6LGl_QuF0Q-0u_EwjrBuQ9Vr3Xt1jqSrWoM1TTITP-uSKSa-t7hDLBcd5j_BJ0jZG86AXqCNIe74mcwSqqQeYJArVEX4Gu3MQGkTJvMD-WAP5855yBO1WUkGHcA_VMnE/s1600-h/DSC08337.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gNo1AliVAmL6LGl_QuF0Q-0u_EwjrBuQ9Vr3Xt1jqSrWoM1TTITP-uSKSa-t7hDLBcd5j_BJ0jZG86AXqCNIe74mcwSqqQeYJArVEX4Gu3MQGkTJvMD-WAP5855yBO1WUkGHcA_VMnE/s400/DSC08337.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388854658150559298" /></a><br />Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTp60XHIqgg3Te68b416_x7hi86sOxL1_uMbbWHlDDPf_feOhTU92j7axK9hvigt0NpngMc93wRRXLbmyK9BO28DuMuP6-KdnWpuRoX22nvllthxlLrbONF_muHXnnu0ga7Ta4GDMxIP4/s1600-h/DSC08325.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTp60XHIqgg3Te68b416_x7hi86sOxL1_uMbbWHlDDPf_feOhTU92j7axK9hvigt0NpngMc93wRRXLbmyK9BO28DuMuP6-KdnWpuRoX22nvllthxlLrbONF_muHXnnu0ga7Ta4GDMxIP4/s400/DSC08325.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388855347232718610" /></a><br />In another bowl, combine the buttermilk, oil, eggs, and vanilla.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNbDwp4qtfIvVVzwgisj9w-oTe1F7WD_NM59Sd4O7jfkZ2LDanZD0ZaXlVSQqrGI6MLVn2qRZ2oDoLd-cyovhuBD4TKnET5pxsZ1s27bLoSlUUUqu2lFWTcjjhPjC5AzuiiembN00u0I/s1600-h/DSC08332.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNbDwp4qtfIvVVzwgisj9w-oTe1F7WD_NM59Sd4O7jfkZ2LDanZD0ZaXlVSQqrGI6MLVn2qRZ2oDoLd-cyovhuBD4TKnET5pxsZ1s27bLoSlUUUqu2lFWTcjjhPjC5AzuiiembN00u0I/s400/DSC08332.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388856624092336306" /></a><br />With the mixer on low speed, slowly add the wet ingredients to the dry.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRzEz7if-EX-PV4nIlOR3EavvG6BpBLqmuo7Lda21RJ2kt9GrmeCgFuxDNO5nkS9O1jCZYKXj_4UMXIHIfN-tH9uDjMyLzrgDsX1_z1kgLsy9njw9r5Pdi6xObMI98zCwCRzrDouyH4Q/s1600-h/DSC08334.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRzEz7if-EX-PV4nIlOR3EavvG6BpBLqmuo7Lda21RJ2kt9GrmeCgFuxDNO5nkS9O1jCZYKXj_4UMXIHIfN-tH9uDjMyLzrgDsX1_z1kgLsy9njw9r5Pdi6xObMI98zCwCRzrDouyH4Q/s400/DSC08334.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388857199691100866" /></a><br />With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDR7EDMOcxBXjEE2WQEo12qtnt9OigfYOobe7D1Oi-rerOWhHRE4RLnnAZrFsNdbpEP1bwAP-xpF1aVT7_BCuxadIKYPgukqwU-ZOoG0zdt1iSURnV4oYXpz-KxC7JfB8RGxy07JvTaRs/s1600-h/DSC08336.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDR7EDMOcxBXjEE2WQEo12qtnt9OigfYOobe7D1Oi-rerOWhHRE4RLnnAZrFsNdbpEP1bwAP-xpF1aVT7_BCuxadIKYPgukqwU-ZOoG0zdt1iSURnV4oYXpz-KxC7JfB8RGxy07JvTaRs/s400/DSC08336.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388857939805097842" /></a><br />Pour the batter into the prepared pans<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vk2m6DMiOaCovWejo105HpMOWuqDr0oYcfPMauia70JzFovBANzk7MgdinNyZ21gPqWVnFjV3cVGVtflt7bCvIlQkGELkwH6mTNZhFyGYYatKr9SmGoVverb_uIeLImG5CzBbXXVsbM/s1600-h/DSC08339.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vk2m6DMiOaCovWejo105HpMOWuqDr0oYcfPMauia70JzFovBANzk7MgdinNyZ21gPqWVnFjV3cVGVtflt7bCvIlQkGELkwH6mTNZhFyGYYatKr9SmGoVverb_uIeLImG5CzBbXXVsbM/s400/DSC08339.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388858660031430898" /></a><br />and bake for 35 to 40 minutes, until a cake tester comes out clean.<br />Cool in the pans for 30 minutes,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3fAKfxAmj7rdvTbb6LdY7hYgP4gYq9N84DOvm_DqUEcDD0RfuuK3_aSykKr_uRR_dNL_3xf0VOpRk0Qe1sO2nBIhYtoK1cRmydcqoWjWMDIGNlljzzABuYrlcI4TsfZL1jE0Qlym3Bk/s1600-h/DSC08341.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3fAKfxAmj7rdvTbb6LdY7hYgP4gYq9N84DOvm_DqUEcDD0RfuuK3_aSykKr_uRR_dNL_3xf0VOpRk0Qe1sO2nBIhYtoK1cRmydcqoWjWMDIGNlljzzABuYrlcI4TsfZL1jE0Qlym3Bk/s400/DSC08341.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388859535200139618" /></a><br />then turn them out onto a cooling rack and cool completely<br /><br />Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.<br /><br /><b><span class="Apple-style-span" style="font-size:large;">Chocolate Frosting:</span></b><br /><br /><b>Ingredients:</b><br /><br />6 ounces good semisweet chocolate (recommended: Callebaut)<br />1/2 pound (2 sticks) unsalted butter, at room temperature<br />1 extra-large egg yolk, at room temperature<br />1 teaspoon pure vanilla extract<br />1 1/4 cups sifted confectioners' sugar<br />1 tablespoon instant coffee powder<br /><br /></span><div><b>Instructions:</b></div><div><span id="fullpost"><br />Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.<br /><br />In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kUYtgJ6a00nxxp1Cv34zTp7tqw3jz9rZmCPdxN9cMVZdhvAgjnTCjamoeBKLlE-Bu_P42aBHxpqLOp6cR-q5Io0c6b22jxn0U2x8CxEhyphenhyphenUng_owArI8Tipwovc6q72iMh0q6vhi4J5E/s1600-h/DSC08342.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kUYtgJ6a00nxxp1Cv34zTp7tqw3jz9rZmCPdxN9cMVZdhvAgjnTCjamoeBKLlE-Bu_P42aBHxpqLOp6cR-q5Io0c6b22jxn0U2x8CxEhyphenhyphenUng_owArI8Tipwovc6q72iMh0q6vhi4J5E/s400/DSC08342.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388860796638281538" /></a><br />and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisn5FlVBICUmwwgLhWTKsFX2Go8Fc67fDuNgwkYDN_NPzOJivm1aKU9iJy1ChdwA8A8odoKsopUf6fZD5XAJNcpkf-lr8JdAPhD_nyURCdCspjTT1Xvcfl5Qy-cghxINbHcHCJyJo3vDM/s1600-h/DSC08345.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisn5FlVBICUmwwgLhWTKsFX2Go8Fc67fDuNgwkYDN_NPzOJivm1aKU9iJy1ChdwA8A8odoKsopUf6fZD5XAJNcpkf-lr8JdAPhD_nyURCdCspjTT1Xvcfl5Qy-cghxINbHcHCJyJo3vDM/s400/DSC08345.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388861539452987490" /></a><br />then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QJQgrwOeIf8G4Q5ixojqPJNt_4pKIyK8EsLhFW_qnbF5tUXkJGnC7OzKoRpvNQn24NNq7YF3FkaXCNe9O867fxwhcXNLy_U9Y9C51FwqLV8edxEoPpD8MDtiDSESdHUhBssVFAhzipo/s1600-h/DSC08346.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QJQgrwOeIf8G4Q5ixojqPJNt_4pKIyK8EsLhFW_qnbF5tUXkJGnC7OzKoRpvNQn24NNq7YF3FkaXCNe9O867fxwhcXNLy_U9Y9C51FwqLV8edxEoPpD8MDtiDSESdHUhBssVFAhzipo/s400/DSC08346.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388862177702540642" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKb82yZkBKg9kkryv96r1JWwf6knZzPtBJhvOehpHu_h-ezzDf4rOf4F-SS1eaXz6sHSf7tfuAweiPgwolHXA9Tq0-Ssue2OTP8lkRnbHzGFIZBQKtcyjLWvX1-RlZXfqE-v2tyq_P-oQ/s1600-h/DSC08347.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKb82yZkBKg9kkryv96r1JWwf6knZzPtBJhvOehpHu_h-ezzDf4rOf4F-SS1eaXz6sHSf7tfuAweiPgwolHXA9Tq0-Ssue2OTP8lkRnbHzGFIZBQKtcyjLWvX1-RlZXfqE-v2tyq_P-oQ/s400/DSC08347.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388863327272423250" /></a><br />Don't whip! Spread immediately on the cooled cake.</span><div><br /></div><div><span id="fullpost">I'm embarrassed to publish a picture of the finished cake ... :-(</span></div><div><span id="fullpost"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_F0Rer45v1RDR1x5u_gnH5VFv7y-QDQwqC09kcyoS5eeRTTEAtZXCjIcp9Xvn0gJgMcWDWPic0IgrN1qVvdU_oSRVnpJIr0WU69U8LcnOHqVT3rIBDDEoWvPjt1s77_i_P4z1TJ_u1w/s1600-h/DSC08350.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_F0Rer45v1RDR1x5u_gnH5VFv7y-QDQwqC09kcyoS5eeRTTEAtZXCjIcp9Xvn0gJgMcWDWPic0IgrN1qVvdU_oSRVnpJIr0WU69U8LcnOHqVT3rIBDDEoWvPjt1s77_i_P4z1TJ_u1w/s400/DSC08350.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388869267832307442" /></a><br /><b>Verdict:</b><br /><br />Don't let appearances fool you. This was a really delicious cake. It was moist and chocolately and I loved the hint of coffee ... I would probably add a bit more if I made it again. It is the first time I had made a buttercream frosting, and it really made the cake. As a matter of fact, in my desire to level out the cake itself, I ended up with almost as much frosting as cake. Fortunately, it was like creamy cool chocolate fudge and highlighted the texture of the cake.</span></div><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ87qeU0T-DBDMLlsnNyqz3yfEAQTO3_rhdHvE0IArVD5g_w4hnBtin5C6TCBLe5NfgXKoJUkaHwazAS4iDJ6zk9K4TFpIgQWJnU96d7I1EzkKrIYXkrWiUvQdHHFy-b2OtKaDh6EUsjo/s1600-h/DSC08396.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 346px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ87qeU0T-DBDMLlsnNyqz3yfEAQTO3_rhdHvE0IArVD5g_w4hnBtin5C6TCBLe5NfgXKoJUkaHwazAS4iDJ6zk9K4TFpIgQWJnU96d7I1EzkKrIYXkrWiUvQdHHFy-b2OtKaDh6EUsjo/s400/DSC08396.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388875201639851698" /></a><br /></div><div><span id="fullpost">I realized that I am no cake decorator, and this is a huge part of the presentation of the cake. Unfortunately, since I very very seldom eat sweets, and since this was quite expensive to produce, I probably won't be getting enough practice to become fluent in the art of cake decorating. I would, however, make this cake again should a special occasion arise.<br /><br /></span></div></div>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com0tag:blogger.com,1999:blog-8952480822454884267.post-82094210477388046682009-10-03T14:47:00.005-06:002010-03-20T11:08:55.421-06:00Chicken-Broccoli Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0mkOGWTJl9chl85_pMTFvQyogIYnzznyjMSW7ToObMH2vmA6QUO26xTHRbzOb2x8s_XkDG_z9RMN5L3hcD-u7sybmwTNvUlWSUORht9WyyFSoEfqiRgBXWFB3X_xXNoQaf7GMZGxY_EM/s1600-h/DSC08066.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0mkOGWTJl9chl85_pMTFvQyogIYnzznyjMSW7ToObMH2vmA6QUO26xTHRbzOb2x8s_XkDG_z9RMN5L3hcD-u7sybmwTNvUlWSUORht9WyyFSoEfqiRgBXWFB3X_xXNoQaf7GMZGxY_EM/s400/DSC08066.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388685344223811714" /></a><br />Every once in a while, I come across a recipe from my early years of cooking (when I was cooking for kids) that catches my eye and makes my mouth water to remember. Such was the case when I was visiting with Mom in June. My sister-in-law and I were looking at Mom's cookbooks, which of course, hold many memories, not only because of the foods she made, but for the occasions and people that she made them*. One of the cookbooks was put together by a local community group, and had several of my own early recipes in it, notably my favorite Bacon-Spinach Salad, a recipe for Spanokopita that I remember being given by a friend in Calgary about 35 years ago and which became such a family favorite that my sons continue to make for their families for all special dinners .... and this recipe for Chicken-Broccoli Casserole. I was so excited to have those early recipes again, that my sister-in-law and I drove all the way to the Shoppers in the mall to get photocopies of those particular recipes. I had brought them home and filed them in with my "to make soon" pile (which seems to grow by the day) and then didn't get around to putting them on the menu until this last week. Beginning with this super-easy and super delicious (at least I remembered it that way) dish of baked chicken and broccoli.<br /><span id="fullpost"><br /><br /><b><span class="Apple-style-span" style="font-size:large;">Chicken-Broccoli Casserole</span></b><br /><br /><b>Preface:</b><br /><br />1. Since there are only two of us, I halved the recipe and it made enough for 4 good sized servings (for us it made 6 perfect servings ... I froze the extra servings for fast meals later)<br />2. I baked a whole chicken, and used half of the meat for this recipe and saved half for another.<br />3. I used the drippings from the chicken to make the cream of chicken soup. (As an aside, I can't help but wonder what it says about the diet of a small jungle community and the effectiveness of global advertising, that the only two types of canned soup that you can buy here are Campbell's Chicken Broth and Campbell's Cream of Chicken Soup ... both used, as it seems they are all over the world, as ingredients for cooking, and not as soup)<br /><br /><b>Ingredients:</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI94CnQjZOcoR-GYy9Q31_qcXhjbFVvwIxsu2VIznBdInpfGG-lcvcQiHDLxJYTNCNNtvBUQg6FFpX_9orLzAc7aFjC4MDD9qeIMjbDaC6STHJ2tTuGvUpY0JA9zuN0Ud16RZjVEtCqF8/s1600-h/DSC08047.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI94CnQjZOcoR-GYy9Q31_qcXhjbFVvwIxsu2VIznBdInpfGG-lcvcQiHDLxJYTNCNNtvBUQg6FFpX_9orLzAc7aFjC4MDD9qeIMjbDaC6STHJ2tTuGvUpY0JA9zuN0Ud16RZjVEtCqF8/s400/DSC08047.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388679449638618306" /></a><br />3 lbs. frying chicken<br />2 fresh bunches of broccoli<br />1 cup mayonaise<br />2 cans cream of chicken soup<br />1/4 tsp curry powder<br />1 Tbsp. lemon juice<br />1/2 cup grated cheddar cheese<br />1/2 cup bread crumbs<br />1 Tbsp. melted butter<br /><br /><b>Instructions:</b><br /><br />1. Cook or boil chicken ... cool ... debone<br /><br />2. Steam broccoli until desired doneness ... drain<br /><br />3. Grease 11 X 7 inch casserole dish<br /><br />4. Place a layer of chicken on bottom of casserole dish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SBZcjuLLix8619KyzC4Gj60LxhwHmH_9jbvr29Ii-sor2eYOsoiDqv9x0xC2BgilMOglJ-Dqh74FEv9iN8kXzpKy6VBl4Pb2Vwwfm3B1cjAIOyx3_BTkQ2qfINKBh52BoJwCxgYrtjo/s1600-h/DSC08051.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SBZcjuLLix8619KyzC4Gj60LxhwHmH_9jbvr29Ii-sor2eYOsoiDqv9x0xC2BgilMOglJ-Dqh74FEv9iN8kXzpKy6VBl4Pb2Vwwfm3B1cjAIOyx3_BTkQ2qfINKBh52BoJwCxgYrtjo/s400/DSC08051.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388680273263311234" /></a><br />5. Place the broccoli in a layer over the chicken.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Ykf4H2_JXK2xx6P1_ESBYzPKVZP7mNWWWtJUzAZyFClBpbsZq0VM5gWgsiT-paA_fuAeHge6Jc5vlvZx7vcb4kmxpfieWBBXqyjZ9NAqaHiisDss8sH0ywX1_m6LKENfK_TrBc06x8g/s1600-h/DSC08057.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Ykf4H2_JXK2xx6P1_ESBYzPKVZP7mNWWWtJUzAZyFClBpbsZq0VM5gWgsiT-paA_fuAeHge6Jc5vlvZx7vcb4kmxpfieWBBXqyjZ9NAqaHiisDss8sH0ywX1_m6LKENfK_TrBc06x8g/s400/DSC08057.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388682795789143826" /></a><br />6. Combine mayonaise, soup, curry and lemon juice.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdej1ua1SRcxArI_Ua-PLh1tTYLE2qFpgsWqgvTqCB4_5Lu-Kecg3DuyGudFiNzxhFH_P5-y1TONVBb_xdT8wiUZGk0aWr1zpwi2qDIx9c-KDSNI34Gd2hDkqEKO0APp-dHYDJtwPRp0/s1600-h/DSC08054.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdej1ua1SRcxArI_Ua-PLh1tTYLE2qFpgsWqgvTqCB4_5Lu-Kecg3DuyGudFiNzxhFH_P5-y1TONVBb_xdT8wiUZGk0aWr1zpwi2qDIx9c-KDSNI34Gd2hDkqEKO0APp-dHYDJtwPRp0/s400/DSC08054.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388683490250820914" /></a><br />7. Pour sauce mixture over the broccoli layer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIlYAPmmia4ZJwLd0cMcpoIaPtMHhwfwsynUBhH2UpSQ8QresqAiuJZlFoGhDCrGV7gOrjZTwDXlTANI1TZAyYNtmSKfsLpFcXJm-sDVLjA2OZSCXkAB8d-wANYX5icAv3OvDKRXNIh8/s1600-h/DSC08059.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIlYAPmmia4ZJwLd0cMcpoIaPtMHhwfwsynUBhH2UpSQ8QresqAiuJZlFoGhDCrGV7gOrjZTwDXlTANI1TZAyYNtmSKfsLpFcXJm-sDVLjA2OZSCXkAB8d-wANYX5icAv3OvDKRXNIh8/s400/DSC08059.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388684245539247618" /></a><br />8. Combine crumbs with cheese and melted butter and sprinkle over the top. ( I took a bit of a shortcut here, and just put pats of butter on top of the crumb/cheese mixture).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RpsFN3ImZL8hiSkGAWQMDYf3JW3sf5hLRdfyNOGS1KPMq_6az9lXyP5L5-uYhyslH0GKfLAqsZVGS3tn3Y-dZIUgI3bKTc_6dxKQJFrYKNGW77H1S7rMgbt1ycE0lCs9pvfF4AuK2KM/s1600-h/DSC08062.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RpsFN3ImZL8hiSkGAWQMDYf3JW3sf5hLRdfyNOGS1KPMq_6az9lXyP5L5-uYhyslH0GKfLAqsZVGS3tn3Y-dZIUgI3bKTc_6dxKQJFrYKNGW77H1S7rMgbt1ycE0lCs9pvfF4AuK2KM/s400/DSC08062.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388684751517081602" /></a><br />9. Bake at 350' F for 30 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-nLmXVoejJQFuA34sDMGOQaYLdZIvJIH3ahVrO5h5QEAuE3ref-2IPO_WnniwsDKRSe4aOaV4oQG_ofdOE1AiTYJd251zIGuui3JLLuBqUwe5yPvn9wj2oQPCcbV-2r0lGSExQJQRVc/s1600-h/DSC08064.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-nLmXVoejJQFuA34sDMGOQaYLdZIvJIH3ahVrO5h5QEAuE3ref-2IPO_WnniwsDKRSe4aOaV4oQG_ofdOE1AiTYJd251zIGuui3JLLuBqUwe5yPvn9wj2oQPCcbV-2r0lGSExQJQRVc/s400/DSC08064.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388686528670344402" /></a><br /><b>Verdict:</b><br /><br />It was just as good as I remembered it! As a matter of fact, E. loved it too and has asked that it become one of our regular meals (the highest recommendation!).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDPehVy899AdrhnLmdtowpotwJsRAtLq41S8dnpIFwtykmLr93XivyYpD1d0PyX4O3v3mxR_M0ShsnMQMAU6dDibow5bx2WCoVhrRxwLErL4m1IpLA_BFWUZS2Jlz2AUbhXOpp7Ke9xM/s1600-h/DSC08071.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDPehVy899AdrhnLmdtowpotwJsRAtLq41S8dnpIFwtykmLr93XivyYpD1d0PyX4O3v3mxR_M0ShsnMQMAU6dDibow5bx2WCoVhrRxwLErL4m1IpLA_BFWUZS2Jlz2AUbhXOpp7Ke9xM/s400/DSC08071.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388478629043069874" /></a><br />Its fast and easy to prepare (even faster and easier if you go the canned soup route), freezes well and tastes even better when re-heated. Its pure homey comfort food!!</span><div><br /></div><div><span id="fullpost">* I've been noticing lately how many of my memories are based around food and how often the sight, smell or thought of food will trigger a memory of some long ago event. In fact, its hard to even think of a memory that I have that doesn't revolve in some way around food. I wonder if food is a trigger of memories for all of us?<br /><br /><b>An Addendum</b>: What are the chances that two bloggers would pick the same recipe from the past to cook/blog in the same week? I just discovered that Drew at <a href="http://blog.cooklikeyourgrandmother.com/">How to Cook Like Your Grandmother</a>, has just posted the same dish! Which I also discover is called Chicken Divan (I've heard of Chicken Divan before, but had never realized that it is the same as my Chicken-Broccoli Casserole).<br /><br /></span></div>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com2tag:blogger.com,1999:blog-8952480822454884267.post-16635473478160361502009-10-03T09:13:00.015-06:002010-03-20T11:08:55.424-06:00CEiMB: New York Breakfast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCU3mR3XXjWFIZz_FtEPiKdJBeEzkXV3BKSKKE5tHh0-iYr2N7DNuEFvh_hMySjCLHnNVhH189nva6if5XM8sZdr5QF90jjl7zMU0Vmlbe6Qj_8ZowHsWojw_ouLy1BXcBI4SfhVExrPM/s1600-h/DSC08381.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCU3mR3XXjWFIZz_FtEPiKdJBeEzkXV3BKSKKE5tHh0-iYr2N7DNuEFvh_hMySjCLHnNVhH189nva6if5XM8sZdr5QF90jjl7zMU0Vmlbe6Qj_8ZowHsWojw_ouLy1BXcBI4SfhVExrPM/s400/DSC08381.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388394838526192850" /></a><br /><div style="text-align: left;">Once again, I am late posting the <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> recipe this week, which was for "New York Breakfast", and was chosen by Nick & Sara of <a href="http://www.imafoodblog.com/index.php/2009/10/01/ceimb-new-york-breakfast">imafoodblog.com</a>. You will notice that my version is most definitely not the "New York Breakfast" that Ellie wrote the recipe for. Since smoked salmon is the basis of her sandwich, and you probably can't find a smoked salmon within thousands (well, hundreds) of miles of here, I at first thought to just skip this week. However, part of my mandate here in the jungle is not to let the lack of ingredients hold me back from creating any recipe that I want to create, so I started thinking how I could produce something along the same general lines. I wanted to retain the "seafoody" nature of Ellie's recipe, along with the cream cheese on thin crisp toast base. I still had one more can of the good tuna that I had brought back from Canada on my last visit, so decided that this was the recipe that I had been saving it for.<br /><span id="fullpost"><br /><b><span class="Apple-style-span" style="font-size:large;">New York Breakfast</span></b><br /><br />Ellie Krieger, All rights reserved<br /><br /><b>Preface:</b><br /><br />1. Pumpernickel bread is about as rare here as smoked salmon, so I used my own home made whole wheat bread.<br />2. I used a good quality of canned tuna instead of the smoked salmon.<br />3. I used normal yellow onion.<br />4. I skipped the cucumber ... it didn't seem like it would blend or add to the modified ingredients.<br />5. I added some strips of grilled, peeled red pepper which I think always adds to cream cheese based sandwiches.<br />5. The only tomatoes we can buy right now are roma tomatoes that are red outside and still green (always green) inside ... I presume it is from the tons of herbicides and pesticides combined with early picking. I can hardly wait until I have some organic tomatoes from my own garden.<br />6. Given that I was using tuna, I decided that I would prefer cilantro to the chives.<br />7. I decided to make a dressing of mayonaise combined with some balsamic vinegar to drizzle over the top of the completed sandwich<br /><br /><b>Ingredients:</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVHtIrS8c_u_jxvJeAsdeOlqFA2hyKo_mth72vYeROTqnHB6FZygJ77szFg1ypExp_hFHr5HVVGzlx9xE4UccvMmEWyaiQ7FMF2hH_DyDj7_Z7bCgl4Ic4ucALB4D2tFK8sW8Ka28C9A/s1600-h/DSC08355.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVHtIrS8c_u_jxvJeAsdeOlqFA2hyKo_mth72vYeROTqnHB6FZygJ77szFg1ypExp_hFHr5HVVGzlx9xE4UccvMmEWyaiQ7FMF2hH_DyDj7_Z7bCgl4Ic4ucALB4D2tFK8sW8Ka28C9A/s400/DSC08355.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388416824929470402" /></a><br />8 pieces packaged, thin pumpernickel bread (3 1/2 by 3 1/2 inches))<br />1/4 cup whipped cream cheese<br />8 ounces thinly sliced smoked salmon<br />1/2 red onion, thinly sliced<br />1/4 English cucumber, thinly sliced<br />2 medium tomatoes, core, seeded and diced<br />2 teaspoons chopped, fresh chives<br />Salt and pepper<br /><br /><b>Directions:</b><br /><br />Toast the bread and spread 1 1/2 teaspoons of cream cheese on top of each piece.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LiH7cQQRLxqzy434gk4iI4kLrjzFSzqFzptLMz0Wp3qVjqfJ1U0Yr83T274gyNeDhTfq3chNPUnCqo-3NpRQJvv8T10NYHz0baBeBcJXHqaHJR6ckaI-IdJfPp3PfGHZFTewR53n1-w/s1600-h/DSC08361.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LiH7cQQRLxqzy434gk4iI4kLrjzFSzqFzptLMz0Wp3qVjqfJ1U0Yr83T274gyNeDhTfq3chNPUnCqo-3NpRQJvv8T10NYHz0baBeBcJXHqaHJR6ckaI-IdJfPp3PfGHZFTewR53n1-w/s400/DSC08361.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388418058273264482" /></a><br />(At this point, I added the strips of grilled, peeled sweet red pepper)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBHdkR0JCntg1MHxHoGKAfmnXzwtp6Z0tWl_inRPc662BwI17J7htPbCHCyM9TTgl1BnkPkjspGOrRzQBlQvCYxoZP3sUsCXoVe4VMZY23dUwUfjdt8gfamIQseFUfdGxdurREYcP85E/s1600-h/DSC08364.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBHdkR0JCntg1MHxHoGKAfmnXzwtp6Z0tWl_inRPc662BwI17J7htPbCHCyM9TTgl1BnkPkjspGOrRzQBlQvCYxoZP3sUsCXoVe4VMZY23dUwUfjdt8gfamIQseFUfdGxdurREYcP85E/s400/DSC08364.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388418959939133202" /></a><br />Put a slice of smoked salmon (or tuna, as the case may be),<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIx41HvcjebjoT3W0k9HdT3jzKxub5QOAO7klIOG1LvlpOqeW6K_FDOc9mbHOEHC3hjyAgJoK8uVSpS_ILW-WJLbAX7Ab22V8Hd_oTdVLxFVM7abZj3Vfr1Vz3YFl3YFtDE6NszsMc_CU/s1600-h/DSC08366.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIx41HvcjebjoT3W0k9HdT3jzKxub5QOAO7klIOG1LvlpOqeW6K_FDOc9mbHOEHC3hjyAgJoK8uVSpS_ILW-WJLbAX7Ab22V8Hd_oTdVLxFVM7abZj3Vfr1Vz3YFl3YFtDE6NszsMc_CU/s400/DSC08366.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388420475858857058" /></a><br />a couple of slices of onion, (or more if you like onion)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObY8tyc5RDj9l8G3jMk9VXSnJrlq6bKLG-B65YANna307WmMy6Pp_3ZgDoSEFBLKuj-94CfhUF5oPn8JBEiWR-JMgWchICikRHJPJNCf81O-dnGSIwx6phO_sayqsMDJyHQGPakrxSdU/s1600-h/DSC08367.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObY8tyc5RDj9l8G3jMk9VXSnJrlq6bKLG-B65YANna307WmMy6Pp_3ZgDoSEFBLKuj-94CfhUF5oPn8JBEiWR-JMgWchICikRHJPJNCf81O-dnGSIwx6phO_sayqsMDJyHQGPakrxSdU/s400/DSC08367.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388421571354392578" /></a><br /><br />one or 2 slices of cucumber (if you want), and about 1 tablespoon of chopped (or very thinly sliced) tomato on top of that.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12u5hlBC6xn0Jm-pLQPDVJ7Qy4r2cNguc-tT6IfTiIUJybrkXiIpx4MtBZlTCPtq2_pVGCUWhx-iSlyYx-tk20k060oEg7TboiFaIIFPxaD3UA6Y3cWINJLQchNPUJkCM-Y8qhFWtiWc/s1600-h/DSC08368.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12u5hlBC6xn0Jm-pLQPDVJ7Qy4r2cNguc-tT6IfTiIUJybrkXiIpx4MtBZlTCPtq2_pVGCUWhx-iSlyYx-tk20k060oEg7TboiFaIIFPxaD3UA6Y3cWINJLQchNPUJkCM-Y8qhFWtiWc/s400/DSC08368.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388422418462924434" /></a><br />Sprinkle with chives (or cilantro) and season with salt and pepper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBBObqjTFMkwzl8er3tzbyqaKC8hRl26k79wMzh35xxWI5-NpU7asHGI6gH30ZaB_Lo0Tnd3g6AO-hHcREUQZxwLOjz3w2jhry6Zou1TSAUz-dxAQYaQhLm4ohL22e6nh6gXdCbg7C5w/s1600-h/DSC08370.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBBObqjTFMkwzl8er3tzbyqaKC8hRl26k79wMzh35xxWI5-NpU7asHGI6gH30ZaB_Lo0Tnd3g6AO-hHcREUQZxwLOjz3w2jhry6Zou1TSAUz-dxAQYaQhLm4ohL22e6nh6gXdCbg7C5w/s400/DSC08370.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388423259428667778" /></a><br />AND ... for an extra jolt of flavor, mix together a couple of tablespoons of good mayonaise with a few dashes of balsamic vinegar ...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdHmwEBsb8asFJJGFPKVz3GhK_CJSIMfbn05vyGV0y8etBT_F_xwSjzOaaV7A21HWQss6Wco9LZ5ltL18G4MbxK8pEc90x2X4Sl1gcEH_QTK-UxUL_EksT4Gka4Xjc2qDguelC0nMqaw/s1600-h/DSC08375.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdHmwEBsb8asFJJGFPKVz3GhK_CJSIMfbn05vyGV0y8etBT_F_xwSjzOaaV7A21HWQss6Wco9LZ5ltL18G4MbxK8pEc90x2X4Sl1gcEH_QTK-UxUL_EksT4Gka4Xjc2qDguelC0nMqaw/s400/DSC08375.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388424027465783202" /></a><br /><br />And drizzle over all ...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVOVLG3z1JsmepBbL_thIkjJKOpDkRf8sIhIV1NFDojirogj_uHg3_hcZhIQ3GOtqNwxHHN5WtFyMdaM233AK23pvE7ozG2gxAmrU7JGTFHt5Y1H_Hn8qeLEHpMbS-0a1PxKz0xqt23U/s1600-h/DSC08377.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVOVLG3z1JsmepBbL_thIkjJKOpDkRf8sIhIV1NFDojirogj_uHg3_hcZhIQ3GOtqNwxHHN5WtFyMdaM233AK23pvE7ozG2gxAmrU7JGTFHt5Y1H_Hn8qeLEHpMbS-0a1PxKz0xqt23U/s400/DSC08377.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388424800674403138" /></a><br /><b>Verdict:</b><br /><br />Delicious! The thing I really like about sandwiches like this is that there are surprise bursts of flavor with each bite ... the smoothness of the cream cheese is a perfect match for the grilled red peppers. The cilantro and tuna were meant for each other. The onion adds its own crunchy zing. And the balsamic mayonaise marries all the elements into a balanced whole.</span></div><div style="text-align: left;"><span id="fullpost"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihHsqp4NqAmunm4dMtISGnnwYOMdTFCxmB3T14Q2U696nn8w4h01ETCLVH9zUHZZXcQCaHZ-nBr7_Eds-L_ipI877Zg_1F1nJY2M63NMIOZP_bZTC39Q5rmPkJKFlGWW9WArUoTm0uk8/s1600-h/DSC08382.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihHsqp4NqAmunm4dMtISGnnwYOMdTFCxmB3T14Q2U696nn8w4h01ETCLVH9zUHZZXcQCaHZ-nBr7_Eds-L_ipI877Zg_1F1nJY2M63NMIOZP_bZTC39Q5rmPkJKFlGWW9WArUoTm0uk8/s400/DSC08382.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388425745907094610" /></a><br />I will definitely be making them again. And if I can get my hands on some smoked salmon, I will gladly make a REAL New York Breakfast Sandwich!!</span></div>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com1tag:blogger.com,1999:blog-8952480822454884267.post-10574427093365645522009-09-29T08:01:00.007-06:002010-03-20T11:08:55.429-06:00BB: Virgin Mango Banana Daquiris<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYyn8HxeSlWEfWzRzGmORSEc8XAb9yXgFzymxE5lc5Nm1grWLYN4OyQkBsJnrXfkkxfyLODHtxTNDp8kVAQL1BQT2jOelWzHZUxkEeB0dBeTz0NwKYs2QffXvQR9HjJXJJzstYMPVvHE/s1600-h/DSC07253.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYyn8HxeSlWEfWzRzGmORSEc8XAb9yXgFzymxE5lc5Nm1grWLYN4OyQkBsJnrXfkkxfyLODHtxTNDp8kVAQL1BQT2jOelWzHZUxkEeB0dBeTz0NwKYs2QffXvQR9HjJXJJzstYMPVvHE/s400/DSC07253.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5387267323757257970" /></a><br />This was a featured recipe of <a href="http://barefootbloggers.wordpress.com/">Barefoot Bloggers</a> way back in August just as I was beginning with the group, and when I saw it, I knew that I would make it before mango season was over.<br /><br /><span id="fullpost"><br /><span class="Apple-style-span" style="font-size:large;"><b>Mango Banana Daiquiris</b></span></span><div><span id="fullpost"><span class="Apple-style-span" style="font-size:large;"><b><br /></b></span>Source: Ina Garten, Back to Basics on page 47<br />Chosen by Veronica of <a href="http://www.supermarketserenade.com/2009/08/barefoot-bloggersmango-banana-daiquiris.html">Supermarket Serenade</a><br />Serves 4<br /><br /><b>Preface:</b><br /><br />I didn't use any rum in our drinks.<br />I used some fresh mint from the garden as garnish</span></div><div><br /></div><div><span id="fullpost"><b>Ingredients:</b><br /><br />2 cups chopped ripe mango (1 to 2 mangos, peeled and seeded)<br />1 ripe banana, chopped<br />1/2 cup fresh squeezed lime juice (4 limes)<br />1/4 cup sugar syrup* (I used 2-3 tablespoons of agave nectar)<br />1 1/4 cups dark rum, such as Mount Gay<br /><br />Mango slices, for serving<br /><br /><b>Instructions:</b><br /><br />Place the mango, banana, lime juice, sugar syrup, and rum in a blender and process until smooth. Add 2 cups of ice and process again until smooth and thick. Serve ice-cold in highball glasses with the mango slices.<br /><br />*To make simple syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. Chill.Type rest of the post here<br /><br /><b>Verdict:</b><br /><br />Incredibly refreshing! Delicious mango flavor built upon the distinctive sweetness of banana. The big surprise was the subtle minty aroma and top note ... I would definitely keep the mint garnish when making it again, which, given the abundance of cheap mangos in season, I undoubtedly will. (I bet it would have been excellent with the rum!)</span></div><div><span id="fullpost"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYXVg6_w_jrEFybFlzZ_E8cdi9YAWOUfELTSNloLJiTBFb9IicjGFzH_-ke_DE1QGdEd31kzn4GK_EiPflBrcAMfOjk14Y37H89RmVmGodGyngenkAf8zR-mp-18XwmBMvrUH59yblxE/s1600-h/DSC07266.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYXVg6_w_jrEFybFlzZ_E8cdi9YAWOUfELTSNloLJiTBFb9IicjGFzH_-ke_DE1QGdEd31kzn4GK_EiPflBrcAMfOjk14Y37H89RmVmGodGyngenkAf8zR-mp-18XwmBMvrUH59yblxE/s400/DSC07266.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5387269159590419394" /></a><br /></span></div>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com0tag:blogger.com,1999:blog-8952480822454884267.post-41176914563211470062009-09-19T11:53:00.005-06:002010-03-20T11:08:55.438-06:00Rambutan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMjb9FWDBxm1eEbX1_N6VOSxNEh_6v95UOdJMazZsaD1c3E_agNiCl8XYgUJIoXpi-Vw8gA2NSFIsqqIFdGeHsBy1BjKNlV4RKRzzmKrc8pwDO624iBQvWWUQwVUXiwgfsQxVbSCBYBE/s1600-h/DSC07999.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMjb9FWDBxm1eEbX1_N6VOSxNEh_6v95UOdJMazZsaD1c3E_agNiCl8XYgUJIoXpi-Vw8gA2NSFIsqqIFdGeHsBy1BjKNlV4RKRzzmKrc8pwDO624iBQvWWUQwVUXiwgfsQxVbSCBYBE/s400/DSC07999.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5383238923048483010" /></a><br />I love finding fruits in the market that I have never tried before. This past week, I discovered these soft-spined beauties and bought a bag of 12 (only Q5 for the bag ... which is about $ .70 ... can't beat the price!) <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIdBEjqo4oLRzjTqVky4dK0wUPwkTFjMs9S5Zzhd1kqYvrGNbmhbUnCppw83LHOebQWm2lFyOsKvAaTrmn6mZ52IOXfXYon_BqZZeKKUuXAy53kx-lJsIrWvDoN_sI4FyAenLH1t5E0k/s1600-h/DSC07977.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIdBEjqo4oLRzjTqVky4dK0wUPwkTFjMs9S5Zzhd1kqYvrGNbmhbUnCppw83LHOebQWm2lFyOsKvAaTrmn6mZ52IOXfXYon_BqZZeKKUuXAy53kx-lJsIrWvDoN_sI4FyAenLH1t5E0k/s400/DSC07977.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388709408485733490" /></a><br />I thought they might be Lychee Nuts, but the man who was selling them told me that they were called Rambutans ... and that he brought them in from Izabal ... the province that is just south of Petén. As soon as I returned home, I headed for the computer and google to find out about them.<br /><span id="fullpost"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFD7fybnFJ37kFr4iCDCRRXjMPCGgo5Ar34RgVVtX9nFjxHYrWRYma-pigHsurqTf81dpd15X4C04XoUu20FWhYcNUweDhr_odsbntUXzlS-LKuoEwcHaiTR4SBAVeG6EGaEVbjxsL5Vo/s1600-h/DSC07974.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFD7fybnFJ37kFr4iCDCRRXjMPCGgo5Ar34RgVVtX9nFjxHYrWRYma-pigHsurqTf81dpd15X4C04XoUu20FWhYcNUweDhr_odsbntUXzlS-LKuoEwcHaiTR4SBAVeG6EGaEVbjxsL5Vo/s400/DSC07974.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5383244544904056034" /></a><br />Rambutan in Indonesian, Filipino and Malay literally means hairy caused by the 'hair' that covers this fruit, which I discovered is related to the lychee nut, as well as Longan and Mamoncillo. It is native to Indonesia and South East Asia. The outer skin is peeled exposing the fleshy fruit inside which is then eaten. It is sweet and sour to the taste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_0bRjRurYG8_zfTBOqs9fEztunNbow6-dZgsgvV6MTrgYwHYzSidf9adjJeIhRoWllpLmAr68eKmyBlzOF-iQ5BF5Z-zv_dAt-bl_NhxGdBhhwM4qg_giNYY5XXh9-PU78v8QMjbrcM/s1600-h/DSC08001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_0bRjRurYG8_zfTBOqs9fEztunNbow6-dZgsgvV6MTrgYwHYzSidf9adjJeIhRoWllpLmAr68eKmyBlzOF-iQ5BF5Z-zv_dAt-bl_NhxGdBhhwM4qg_giNYY5XXh9-PU78v8QMjbrcM/s400/DSC08001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5388708353929425890" /></a><br />We ate around the seed for the first one we tasted, then discovered that the seed has its own crunchy almondy taste/texture that really added to the flavor of the fruit itself. Later, I read that it is bitter and inedible (I'm glad I didn't read that first or I might have been influenced not to try eating them).<br /></span>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com1tag:blogger.com,1999:blog-8952480822454884267.post-53233536826961486542009-09-10T23:24:00.005-06:002010-03-20T11:08:55.451-06:00CEiMB: Pulled BBQ Chicken Sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhis8AinBjBxd_bWGBJyA0Eoyv66UUOEPU8rzeZKbesgZgVtVFyDYAQ7sNEWBvYkj3PKvrAvi3IVPlZU654taGlJZCrTunitGLA7cYYtKokxurmQ_F2No2sIfMi-dbEyHJ_S9MPmp7XNDE/s1600-h/DSC07916.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhis8AinBjBxd_bWGBJyA0Eoyv66UUOEPU8rzeZKbesgZgVtVFyDYAQ7sNEWBvYkj3PKvrAvi3IVPlZU654taGlJZCrTunitGLA7cYYtKokxurmQ_F2No2sIfMi-dbEyHJ_S9MPmp7XNDE/s400/DSC07916.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380076996392643538" /></a><br />Right off the start I will admit that I didn't go into this recipe with an open mind. I've probably mentioned before that I am not really a fan of tomato sauce-y kind of dishes ... and with chicken, even less. I actually made up the chicken mixture a day earlier than we ate it, because I just didn't feel like serving it that night. However, I've never been disappointed with an "Ellie" recipe yet ... so I threw caution to the winds and we had them for lunch today.<br /><br /><span id="fullpost"><br /><br /><b><span class="Apple-style-span" style="font-size: large;">Pulled BBQ Chicken Sandwiches</span></b><br /><i><span class="Apple-style-span" style="font-size: small;">2008, Ellie Krieger, All rights reserved</span></i><br /><br />Serves: 6 servings, serving size: 1 sandwich<br /><br /><b>Preface:</b><br /><br />Ellie uses a rotisserie chicken, but they are quite a bit more expensive, so I baked my own chicken.<br /><br />Since there would be only two of us eating, I halved the recipe, and I halved the chicken, saving the other half for a delicious Chicken / Broccoli Casserole from my youth (I found the recipe amongst Mom's recipe books when I was home) that I will definitely be making again next week and will take photos of then.<br /><br />I didn't have any tomato sauce, so I finely diced one tomato instead.<br /><br />You can't buy regular molasses here ... all that I have been able to find is sold by the barrel from huge tanker trucks as cattle feed enhancer. I used panela instead ... which is kinda like molasses taken one step further in the process and dried into a sticky cube.<br /><br />I just left out the liquid smoke ... I didn't know what I could substitute, but it seemed like it would add another level of flavor.<br /><br />I used my own home made hamburger / sandwich buns from a recipe that I stumbled across last week and loved and haven't posted yet ... its coming real soon.<br /><br />I didn't bother buying lettuce because I have an incredible patch of a perennial, small leaved spinach that seems to grow faster the more I cut it. It is mild, even with its dark green color, so is excellent as a lettuce substitute.<br /><br /><b>Ingredients:</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0T2Kz1Nk_R3GByYfx3t4qFnyqdpZg29Ja6vbs_Wx5XX0bmuOiJRvqcxgIg126b19T0Gj0NMTicpP2b4Gt5bvTixRSmC1aFn8S5LvuqoQY99B_ol6NGwMo9nvQ8laY2pHUyiau6ObVz_4/s1600-h/DSC07866.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0T2Kz1Nk_R3GByYfx3t4qFnyqdpZg29Ja6vbs_Wx5XX0bmuOiJRvqcxgIg126b19T0Gj0NMTicpP2b4Gt5bvTixRSmC1aFn8S5LvuqoQY99B_ol6NGwMo9nvQ8laY2pHUyiau6ObVz_4/s400/DSC07866.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380080278838012802" /></a><br />1 tablespoon canola oil<br />1 large onion, chopped<br />3 cloves garlic, minced<br />1 (14-ounce) can low-sodium tomato sauce<br />1/4 cup tomato paste<br />1/2 cup water<br />1/3 cup apple cider vinegar<br />5 tablespoons molasses<br />1/4 teaspoon ground black pepper<br />1/2 teaspoon liquid smoke<br />1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)<br />6 whole-wheat hamburger rolls<br />6 large green lettuce leaves</span><div><span id="fullpost"><br /><b>Directions:</b></span></div><div><span id="fullpost"><b><br /></b>Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.<br /><br />Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.<br /><br /><b>Verdict:</b><br /><br />I was pleasantly surprised. At first, I thought the chicken was a bit too sweet, but the vinegar seemed to keep it in hand. There is no way I could have eked out three sandwiches from this half of the recipe ... I think my chicken may have been a bit smaller and for sure my home made buns were larger. However, one sandwich piled with almost half of the chicken mixture and served with cole slaw (a dill pickle would have been much better!) made an excellent lunch.</span></div><div><span id="fullpost"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ21SvmSSrNjxAf5W9xwCi-5Rl0HiDEvUe5cRE9dIYff2NhDVISCqfBymfTEEWqdbvJMoFjsOlIDtXJWAp6vLWq3g_wBoPyEjdtP1yrtzM-I98ErejS5CZg-9yiDLUc9u3fcDI0dHsVAw/s1600-h/DSC07921.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ21SvmSSrNjxAf5W9xwCi-5Rl0HiDEvUe5cRE9dIYff2NhDVISCqfBymfTEEWqdbvJMoFjsOlIDtXJWAp6vLWq3g_wBoPyEjdtP1yrtzM-I98ErejS5CZg-9yiDLUc9u3fcDI0dHsVAw/s400/DSC07921.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380085158683600258" /></a><br /></span></div>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com0tag:blogger.com,1999:blog-8952480822454884267.post-45603555439081805372009-09-10T21:37:00.012-06:002010-03-20T11:08:55.459-06:00BB: Birthday Sheet Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7vdGpQ1Xnkwdo5QK64JnGOJU5PxicXpj46frlUqus-NjrR7CrtHliu-3r9ntmo7E61AzEbgEsarJJUSA01mjuQ9xcw3hXRmqxUx81BN6DKLv7ijGaknxHsyc4nbzFK7TYNKFAnLzNvM/s1600-h/DSC07956.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7vdGpQ1Xnkwdo5QK64JnGOJU5PxicXpj46frlUqus-NjrR7CrtHliu-3r9ntmo7E61AzEbgEsarJJUSA01mjuQ9xcw3hXRmqxUx81BN6DKLv7ijGaknxHsyc4nbzFK7TYNKFAnLzNvM/s400/DSC07956.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380073707378665714" /></a><br />The <a href="http://barefootbloggers.wordpress.com/">Barefoot Bloggers</a> selection this month, chosen by Susy of <a href="http://www.marksusy.blogspot.com/">Everyday Gourmet</a>, is Birthday Sheet Cake. We don't eat a lot of dessert-type foods, and I'm not a cake fan at the best of times, but I decided to make it just for the fun of it, and tomorrow I will share some with the kids meeting in the afternoons for a class across the road at the Ix-canaan Library. Even sharing with the kids, it seemed like a lot of cake, (and a lot of chocolate) so I halved the recipe.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96hNAuszO0ItGBXH_6hPS35NFf3deKXx6GDTpyN-uNgJT2fzUmmLT7aK3ja_z8Rk3_LgAjxKtZl8PzoxS2goOvDZr_PFt1gFgAOr5PSxF0XiGNusFNlINkrM7WczrW2XU_iiLASJksIo/s1600-h/DSC07933.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96hNAuszO0ItGBXH_6hPS35NFf3deKXx6GDTpyN-uNgJT2fzUmmLT7aK3ja_z8Rk3_LgAjxKtZl8PzoxS2goOvDZr_PFt1gFgAOr5PSxF0XiGNusFNlINkrM7WczrW2XU_iiLASJksIo/s400/DSC07933.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380051675546315442" /></a><span id="fullpost"><br /><br /><b><span class="Apple-style-span" style="font-size:large;">Birthday Sheet Cake<br /></span></b><i><span class="Apple-style-span" style="font-size:small;">Barefoot Contessa Family Style, All Rights Reserved<br /></span></i><br />Serves: 1 (12x18-inch) cake<br /><br /><b>Preface:</b><br /><br />I didn't have a single stick of unsalted butter in the refrigerator ... as a matter of fact I didn't have a single stick of butter at all. What I did have, was a bowl of butter mixed 50/50 with olive oil, which is what I use on bread and potatoes so we get the taste of butter with the health benefits of olive oil.<br /><br />I had about half as much cream as I needed, so I completed filling the measure with home made yogurt.<br /><br />I don't have either an electric mixer fitted with a paddle attachment or an electric mixer with a whisk attachment, so I did all the mixing by hand.<br /><br />Instead of corn syrup in the frosting, I used some of my special doncella honey, figuring that the drop of lemony flavor would marry nicely with the bits of lemon zest in the cake itself<br /><br />I don't own a 12" X 18" baking pan ... so I did some measuring and calculating, and discovered that two of my usual baking pans have the same basic "square footage" as half of the larger pan ... perfect.<br /><br /><b>Ingredients:</b><br /><br /><i>For the cake:</i><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3HhUDiJvHqnSJQa1CNT8Hlbt477715CKj51s7ts7EeLqbEXggcdAV9nMK2iSxsM5Fqe9jLyHH1ShlcFHdTWGX2logP2JsYK-gWtVZ_rYlU99fxMV5W0kvFvvZ_3R_dwbsHonjQZyrio/s1600-h/DSC07890.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3HhUDiJvHqnSJQa1CNT8Hlbt477715CKj51s7ts7EeLqbEXggcdAV9nMK2iSxsM5Fqe9jLyHH1ShlcFHdTWGX2logP2JsYK-gWtVZ_rYlU99fxMV5W0kvFvvZ_3R_dwbsHonjQZyrio/s400/DSC07890.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380057321015016114" /></a><br />18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature<br />3 cups sugar<br />6 extra-large eggs, at room temperature<br />8 ounces (about 1 cup) sour cream, at room temperature<br />1 1/2 teaspoons pure vanilla extract<br />1 lemon, zested<br />3 cups all-purpose flour<br />1/3 cup cornstarch<br />1 teaspoon kosher salt<br />1 teaspoon baking soda</span><div><span id="fullpost"><br /><i>For the frosting:</i><br /><br />24 ounces semisweet chocolate chips<br />1 1/2 cups heavy cream<br />2 tablespoons light corn syrup<br />1/2 teaspoon pure vanilla extract<br />4 tablespoons (1/2 stick) unsalted butter, at room temperature<br />Chocolate candies for decorating (recommended: M&M's)<br /><br />Directions:</span></div><div><span id="fullpost"><br />Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.<br /><br />To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyTouEg97pqzsARncewpHhJbnkZYMyoLlq6QamvkxefWOxeH5eao8tptoIx1SFxOxPM2Xi9ygDB34_dv8QSFx5yxgFDe8VIPSCyWNonB7IFay8qptBjJLq1EeQmjteBDGuxCIgneOk3U/s1600-h/DSC07892.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyTouEg97pqzsARncewpHhJbnkZYMyoLlq6QamvkxefWOxeH5eao8tptoIx1SFxOxPM2Xi9ygDB34_dv8QSFx5yxgFDe8VIPSCyWNonB7IFay8qptBjJLq1EeQmjteBDGuxCIgneOk3U/s400/DSC07892.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380065189050694354" /></a><br />On medium speed, add the eggs, 2 at a time,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06FRIrJKOEuc-ppLI3KPUjPlgBPZ3mxnPB_WE418nXtljr-24Eu_o0gBA3rEPmiYh6m3d2OQO9Ypl6fwZPTVj66sA_xWQRg9IGiRTG20Vz7sQ7l9hHl-nZDjUU5LopU97bCtIJ5rohVg/s1600-h/DSC07896.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06FRIrJKOEuc-ppLI3KPUjPlgBPZ3mxnPB_WE418nXtljr-24Eu_o0gBA3rEPmiYh6m3d2OQO9Ypl6fwZPTVj66sA_xWQRg9IGiRTG20Vz7sQ7l9hHl-nZDjUU5LopU97bCtIJ5rohVg/s400/DSC07896.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380068044520801330" /></a><br />then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well.<br /><br />Sift together the flour, cornstarch, salt, and baking soda. </span></div><div><span id="fullpost">With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. </span></div><div><span id="fullpost">Pour evenly into the pan, smooth the top with a spatula, </span></div><div><span id="fullpost">and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. </span></div><div><span id="fullpost">Cool in the pan to room temperature.<br /><br />For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7HZppJsX5w0ksIiNsI4x-hdHwbUAdPCiV42TtyUuXCZD99I3qVSM986KyhzAbVpX1Y7eap6adR80IrbvHxESt6YISrSa-1WdsAgWkHNGSoNmkaSq0KxwpdVbReXUKK-vXUD62xh_bsfs/s1600-h/DSC07923.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7HZppJsX5w0ksIiNsI4x-hdHwbUAdPCiV42TtyUuXCZD99I3qVSM986KyhzAbVpX1Y7eap6adR80IrbvHxESt6YISrSa-1WdsAgWkHNGSoNmkaSq0KxwpdVbReXUKK-vXUD62xh_bsfs/s400/DSC07923.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380069168480395282" /></a><br />Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. </span></div><div><span id="fullpost">In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5pk9JTt0qt-J-1ie2nhTyPI2L4FovJj8yESrBpQLc9kktfssEfRmrYh9FcjSVSMLwclezNlNZZr0vcoNg8_Ff2N9hI_kN7di6qETgVuZ2CEHijoOIYWIOYmq2hskFu15AaccUJgB794/s1600-h/DSC07926.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5pk9JTt0qt-J-1ie2nhTyPI2L4FovJj8yESrBpQLc9kktfssEfRmrYh9FcjSVSMLwclezNlNZZr0vcoNg8_Ff2N9hI_kN7di6qETgVuZ2CEHijoOIYWIOYmq2hskFu15AaccUJgB794/s400/DSC07926.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380070016454040274" /></a><br />Spread the frosting evenly on the cake, and decorate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyU3ar2khSUa0syZf5evvltBaE9A8Pxngd9I-QVN-CA9LhUPfymtVH0O6iI_26StoR8fC4RLT_WWePQaW_Cxt8II53AiMcB16GethyuScHIUkNFENNuRv2T9sP7-91caKkdgL8YeHKww/s1600-h/DSC07939.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyU3ar2khSUa0syZf5evvltBaE9A8Pxngd9I-QVN-CA9LhUPfymtVH0O6iI_26StoR8fC4RLT_WWePQaW_Cxt8II53AiMcB16GethyuScHIUkNFENNuRv2T9sP7-91caKkdgL8YeHKww/s400/DSC07939.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5380076071528770738" /></a><br /><b><br />Verdict:</b><br /><br />The chocolate frosting was superb, and I thought as I was putting it together that it would make a great topping for ice cream. It was much better than the cake itself, which I found heavy and dry. I doubt that I would make it again ... especially since I seldom make cakes anyway.</span></div><div><span id="fullpost"><br />*** UPDATE*** This cake is MUCH BETTER served cold ... right out of the refrigerator, with a big hot steamy mug of tea, coffee or chocolate. For some reason, the refrigerated cake doesn't seem so dry, especially when combined with the creamy chocolatey frosting. And the flavors meld as well.</span></div><div><span id="fullpost"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_T7K-MzOfkRZjsX9IovJSJf2FonRg-w6kyPfPSbjMlPb-Uh7vPGKYcnBvTKC3U3VLuZzCAcdtn4UxoKay0X-dwga27T0xztH8DRI1sgx-px31pkxCP_HAaLqqtYHH67shmBbsNa2sRA/s1600-h/DSC07965.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_T7K-MzOfkRZjsX9IovJSJf2FonRg-w6kyPfPSbjMlPb-Uh7vPGKYcnBvTKC3U3VLuZzCAcdtn4UxoKay0X-dwga27T0xztH8DRI1sgx-px31pkxCP_HAaLqqtYHH67shmBbsNa2sRA/s400/DSC07965.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5380066338757049826" /></a><br /><br /></span></div>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com1tag:blogger.com,1999:blog-8952480822454884267.post-22692788146041146182009-09-04T04:36:00.009-06:002010-03-20T11:08:55.466-06:00CEiMB: Waldorf Chicken Wraps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZpybyV_wLH7yyU83i4T3IouRW5QdSXAp67nCsYN9cjqavpmPZlT_ldbkBo-VBUvZUVvJKU6CzsGRhco9wadM_6FfwE4_3TVw6J41zynAILtU3Tq75aW5XMS50E-KpcyeFqWmvQhAVtN8/s1600-h/DSC07843.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZpybyV_wLH7yyU83i4T3IouRW5QdSXAp67nCsYN9cjqavpmPZlT_ldbkBo-VBUvZUVvJKU6CzsGRhco9wadM_6FfwE4_3TVw6J41zynAILtU3Tq75aW5XMS50E-KpcyeFqWmvQhAVtN8/s400/DSC07843.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377560077997409458" /></a><br />This weeks <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> recipe was chosen by Jessica at <a href="http://johnstonesvinblanc.blogspot.com/">Johnstone's Vin Blanc</a>. I realized as I read through the recipe that although I have heard often of Waldorf Salads, I have never actually made or eaten one! I'm not sure how that came to be ... I suppose it is not the kind of meal that I would order in a restaurant, and I seldom make meat based salads at home ... so it was a great opportunity to try something new.<br /><span id="fullpost"><br /><br /><b><span class="Apple-style-span" style="font-size:large;">Waldorf Chicken Wraps</span></b><br /><i><span class="Apple-style-span" style="font-size:small;">2006, Ellie Krieger, All rights reserved</span></i><br /><br />Serves: 5 servings<br /><br /><b>Preface:</b><br /><br />I used my own home made yogurt, which didn't need much draining.<br /><br />I can't buy Dijon mustard here, so I substituted regular mustard.<br /><br />I used dried thyme instead of fresh.<br /><br />I forgot to order grapes to be brought into my local tienda when I ordered the wraps, so I substituted raisins at the last minute.<br /><br />Walnuts are another food item that is difficult to find here, and outrageously expensive when you do find it .. so I substituted toasted peanuts.<br /><br />Romaine lettuce is sometimes available in the market, but it wasn't this week. Besides, I have that tender small-leafed spinach growing in my garden, and some fresh basil left in the refrigerator to use ... so I chopped them and mixed them together.<br /><br />I tried to get larger wraps, to no avail. I'm not a big fan of store-bought breads, but have never learned to make my own wraps, so I seldom eat them.<br /><br /><b>Ingredients:</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXu9oduzbayZ6eWNgmfciGQ5U7jZrfKEHbc47PLuRdjIca3B6Xirh2lhd8HV0HvCIApX9RN3AkyQrP8PNB6ZSt6BS2VfahX2i8FMhlwn-v_Ey_IvCPBhkSsmtFWvOWF4RzWX_TEKM5mps/s1600-h/DSC07817.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXu9oduzbayZ6eWNgmfciGQ5U7jZrfKEHbc47PLuRdjIca3B6Xirh2lhd8HV0HvCIApX9RN3AkyQrP8PNB6ZSt6BS2VfahX2i8FMhlwn-v_Ey_IvCPBhkSsmtFWvOWF4RzWX_TEKM5mps/s400/DSC07817.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377563432354178178" /></a><br />1 cup nonfat plain yogurt or 3/4 cups nonfat Greek-style yogurt<br />2 tablespoons mayonnaise<br />1 tablespoon lemon juice<br />2 teaspoons Dijon Mustard<br />1/4 teaspoon salt<br />1 teaspoon minced thyme<br />1 pound cooked, skinless chicken breast cut into 1/2-inch cubes<br />1/2 cup seedless grapes, sliced in 1/2<br />1/4 cup toasted, coarsely chopped walnuts<br />1 medium apple, cored and diced (about 3/4 cup)<br />Freshly ground black pepper<br />5 large leaves Romaine lettuce, rinsed and patted dry<br />5 whole-wheat wraps, about 8 inches in diameter<br /><br /><b>Instructions:</b><br /><br />If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.<br /><br />In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Fold in chicken, grapes, walnuts and apples. Season with pepper.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_E2OHscrADf4cO22nClze0IxcqWhM5inx23BexxzPLQLvdn-pxAQOfK6azqZN9ZOPTYTgZL6C6_OhexBF2Gccb8S1XLUNajaae8eMpVTPEzkwRBr8iORO6uz6m5Dh0eRbAMK2OQZPKx8/s1600-h/DSC07823.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_E2OHscrADf4cO22nClze0IxcqWhM5inx23BexxzPLQLvdn-pxAQOfK6azqZN9ZOPTYTgZL6C6_OhexBF2Gccb8S1XLUNajaae8eMpVTPEzkwRBr8iORO6uz6m5Dh0eRbAMK2OQZPKx8/s400/DSC07823.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377566771034569106" /></a><br />Place 1 lettuce leaf on a wrap.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rwGNSoXItVVPw4R0qhawpSkkV5_iD2-xueSRYZb1mHuVQEjXRBoUBh8hffi3TNvA7e1sV5I5vYCvik6kxgA3VN49RwtdpVghyjNI3juMjH-GQLeUwinmMeQsQr8b5yDZLDXYGodyXtE/s1600-h/DSC07825.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rwGNSoXItVVPw4R0qhawpSkkV5_iD2-xueSRYZb1mHuVQEjXRBoUBh8hffi3TNvA7e1sV5I5vYCvik6kxgA3VN49RwtdpVghyjNI3juMjH-GQLeUwinmMeQsQr8b5yDZLDXYGodyXtE/s400/DSC07825.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377568153742562322" /></a><br />Spoon about 3/4 cup of the chicken filling onto wrap ...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFHT1Uhsnnr2zEEUTgaGfks8zGh6gtBL5n5K63tdEhpBbOhOuUlU1lDAyIPb5m48dlTiNdjVqAQF1FcI1C_uT7RLfmroikFPWXkXeLGHmIzRonDBwsgLNKjG_k2OqWE3kHlHx76SM1rs/s1600-h/DSC07831.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFHT1Uhsnnr2zEEUTgaGfks8zGh6gtBL5n5K63tdEhpBbOhOuUlU1lDAyIPb5m48dlTiNdjVqAQF1FcI1C_uT7RLfmroikFPWXkXeLGHmIzRonDBwsgLNKjG_k2OqWE3kHlHx76SM1rs/s400/DSC07831.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377625043991567954" /></a><br />and roll wrap around filling.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix6Yp3SVIRrPZDHbVLKaRlM6dfT0rwPmriyzV_CEjY2zCOtHQi7I8kbmLaW6Dthz0cBg2Q2JmbuRjmx8FLZCiWcO4V3tlMjOEhMMHDOjSMdbOZ0J9QWeTOuQiVikTk_ocyLNpnetu01vs/s1600-h/DSC07838.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 384px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix6Yp3SVIRrPZDHbVLKaRlM6dfT0rwPmriyzV_CEjY2zCOtHQi7I8kbmLaW6Dthz0cBg2Q2JmbuRjmx8FLZCiWcO4V3tlMjOEhMMHDOjSMdbOZ0J9QWeTOuQiVikTk_ocyLNpnetu01vs/s400/DSC07838.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377646239096933458" /></a><br /><b>Verdict:</b><br /><br />The flavor of the salad itself was excellent, although it was different than the original recipe, mostly because of the basil, which I thought was an excellent addition. I served it with avocado slices on the side ... not only is avocado great with sandwiches of any type, but we are smack in the middle of avocado season, and I am taking full advantage of its delicious inexpensive availability</span><div><br /></div><div><span id="fullpost">One of the things I have grown to love about Ellie's recipes is the layering of the flavors and textures ... it seems that new exciting bursts of taste explode in my mouth at each bite. The peanuts for walnuts substitution worked perfectly ... the crunchy flavor of peanuts leaping in between the sweet apple and peppery chicken added an ideal contrast. I'm sure I would have enjoyed the grapes more than the raisins, but the raisins certainly didn't detract. I would have enjoyed it served more as a salad, mostly because I find the store-bought wraps kinda doughy and flat tasting. Also, the small sized wrap was not large enough to pile on a good amount of filling and still wrap it closed to eat in your hands. In short, I would serve it again, and I would use the same combination of greens, but I would serve it as a salad instead of a wrap.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmuE8AdP-Yg9aJNnn9-ELl7F79E1qeTNO-djMu-1vCkSgbwQMHGMnhBdW-cCowGs_0uM24hTYmQoJz_szeqAn5M1cQryYpifcrN_P7teIItH70cerfsxg61GJlvxg5UUDRenHrlH4Uys/s1600-h/DSC07848.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmuE8AdP-Yg9aJNnn9-ELl7F79E1qeTNO-djMu-1vCkSgbwQMHGMnhBdW-cCowGs_0uM24hTYmQoJz_szeqAn5M1cQryYpifcrN_P7teIItH70cerfsxg61GJlvxg5UUDRenHrlH4Uys/s400/DSC07848.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377640259250679378" /></a><br /></span></div>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com3tag:blogger.com,1999:blog-8952480822454884267.post-31838334558437577042009-08-28T14:55:00.017-06:002010-03-20T11:08:55.469-06:00CEiMB: Chicken Sate with Spicy Peanut Dipping Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtIJyfM_txsISNxRXHIJdGk-XG_kN4HkWFOUzF4g8EweSRWTvxHJM_5aj5qK8WAAfdFmDYTX4oTGafdhTbQOSPvbq2AnadorgNf5GAolW2XJGxbh-wHFzQ0rjaHCgEY62K-eVcYiT4Og/s1600-h/DSC07794.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtIJyfM_txsISNxRXHIJdGk-XG_kN4HkWFOUzF4g8EweSRWTvxHJM_5aj5qK8WAAfdFmDYTX4oTGafdhTbQOSPvbq2AnadorgNf5GAolW2XJGxbh-wHFzQ0rjaHCgEY62K-eVcYiT4Og/s400/DSC07794.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375163316722543282" /></a><br />I seem to be preparing and eating a lot of dishes with peanut butter based sauces these days .... and I don't mind at all! Trends seem to go in waves in the blogging world. I was thrilled to see that our <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> event this week, chosen by <a href="http://www.thetortefeasor.blogspot.com/">The Tortefeasor</a>, was this fantastic sounding Chicken Sate with a Spicy Peanut Dipping Sauce.<br /><span id="fullpost"><br /><span class="Apple-style-span" style="font-size:large;"><br /></span><span style="font-weight:bold;"><span class="Apple-style-span" style="font-size:large;">Chicken Saté with Spicy Peanut Dipping Sau</span></span><span class="Apple-style-span" style="font-size:large;">ce</span><br /><i>2006 Ellie Krieger, All Rig</i><i>hts Reserved</i><br /><br /><b>Preface:</b><br /><br />I halved the recipe since there are only two of us to eat it.<br /><br />I used home made chicken stock and home made peanut butter.<br /><br />The coconut milk was not "lite"<br /><br />The soy sauce was not "low sodium"<br /><br />I actually had "Thai fish sauce"!! I saw it while shopping in Canada, and bought a bottle to bring back with me. Until now, when a recipe called for fish sauce, I had been using dried small fish that I had found in the market, figuring that would give the right bit of flavor.</span><div><br /></div><div><span id="fullpost">I don't have a "grilling pan", so I dug out our barbecue.<br /><br /><b>Ingredients:</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzAWJdcp1JhjrCIE5ZoUFvEOayXWM7YtEpyXdur_KvBEKP9cAGIjBixCOKowg06O-Ba3esgw1_vUvdAtder6gC4fOsXxIqPBpuswqhYPzrf4usUh7u_3YXgTU94DtxU1H8kc_tR9svaA/s1600-h/DSC07755.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzAWJdcp1JhjrCIE5ZoUFvEOayXWM7YtEpyXdur_KvBEKP9cAGIjBixCOKowg06O-Ba3esgw1_vUvdAtder6gC4fOsXxIqPBpuswqhYPzrf4usUh7u_3YXgTU94DtxU1H8kc_tR9svaA/s400/DSC07755.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377648727997244466" /></a><br />1/2 cup low-sodium chicken stock<br />1/2 cup lite coconut milk<br />2 tablespoons low-sodium soy sauce<br />1 shallot, sliced thin<br />1 clove garlic, minced<br />1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)<br />1 tablespoon brown sugar<br />1/2 teaspoon lime zest<br />1 tablespoon minced fresh ginger<br />1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips<br /><br /><b>Spicy Peanut Dipping Sauce:</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnwnBWJDzgPLE4ab2_1N5x3170bV8Gh4ev2MqypF5tyLZldvJCqiN8IlilL1f0QdWBaTyGfCi-d91PgpbpoVVcQbUPweqsNFvVwQ8HrORUUMSRuqA6BgJz-dtk1XlXyDcj40_OAtxys4/s1600-h/DSC07760.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnwnBWJDzgPLE4ab2_1N5x3170bV8Gh4ev2MqypF5tyLZldvJCqiN8IlilL1f0QdWBaTyGfCi-d91PgpbpoVVcQbUPweqsNFvVwQ8HrORUUMSRuqA6BgJz-dtk1XlXyDcj40_OAtxys4/s400/DSC07760.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377652135205883538" /></a><br />1/2 cup natural creamy peanut butter<br />1/4 cup low-sodium chicken broth<br />3 tablespoons low-sodium soy sauce<br />1 1/2 tablespoons brown sugar<br />1 1/2 tablespoons minced fresh ginger<br />2 tablespoons lime juice<br />1 teaspoon minced garlic<br />1/2 teaspoon chili flakes<br />1 teaspoon red curry paste<br />1 shallot, peeled and roughly chopped<br /><br />Place all ingredients in blender and blend until smooth.<br /><br />Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.<br /><br /><b>Instructions:</b><br /><br />8 (8-inch) bamboo skewers, soaked for 20 minutes<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWtj17NwtX_pHuwsMfTkj8oSHL85R58lGDt_N-YqLrp44_wJTE1x3mgc-lMSj6a7oU2UH65RBcVVzzLTPVsSMbYUv0DkY14nT3JPDgUzLd-KabNhSCBI4YgVlCEdJtGrSgCuM5msqxlDY/s1600-h/DSC07773.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWtj17NwtX_pHuwsMfTkj8oSHL85R58lGDt_N-YqLrp44_wJTE1x3mgc-lMSj6a7oU2UH65RBcVVzzLTPVsSMbYUv0DkY14nT3JPDgUzLd-KabNhSCBI4YgVlCEdJtGrSgCuM5msqxlDY/s400/DSC07773.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377654966385613426" /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size:small;">(I just threw them in the pila)</span></i></div><br />3/4 cup Spicy Peanut Dipping Sauce, recipe above<br />2 tablespoons minced fresh basil or cilantro leaves<br />1/4 cup chopped toasted peanuts<br /><br />In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzNzmpj8RAn5EmOgd9IEEodU8LVsQtaeeoGYOByS_Sr-D7e80j4xgf1nSbh-jFyRpCTmWWHjdrVzvk_4Kl4pc8Oko1fFqDqo-WWB3ku1xXS7z3eckj0nXdGMSDO_n5lwGlyo6rhqytZw8/s1600-h/DSC07758.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzNzmpj8RAn5EmOgd9IEEodU8LVsQtaeeoGYOByS_Sr-D7e80j4xgf1nSbh-jFyRpCTmWWHjdrVzvk_4Kl4pc8Oko1fFqDqo-WWB3ku1xXS7z3eckj0nXdGMSDO_n5lwGlyo6rhqytZw8/s400/DSC07758.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377654389643628050" /></a><br />Add the chicken strips and marinate for 1 hour. (Be sure not to leave too long).</span></div><div><span id="fullpost"><br />Remove the chicken from the marinade and discard the marinade.<br /><br />Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. (I used our barbecue).</span></div><div><span id="fullpost"><br />While pan is heating, thread chicken onto skewers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1LuzXUuvRkQSuuyZ6d7y2R0bNwisTvGNMTxn7Rl9fTCyX1w-4TzRZwZNhyC-Pn_UwDRS3GCTu4yhv3RtEg-xaa4zNmnvHieviIRnZMwdL6TDfaOl2WygrjZPR6-3J3FwMYCkeBSWRqc/s1600-h/DSC07776.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1LuzXUuvRkQSuuyZ6d7y2R0bNwisTvGNMTxn7Rl9fTCyX1w-4TzRZwZNhyC-Pn_UwDRS3GCTu4yhv3RtEg-xaa4zNmnvHieviIRnZMwdL6TDfaOl2WygrjZPR6-3J3FwMYCkeBSWRqc/s400/DSC07776.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377655700059308434" /></a><br />Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhof-XoAwXPxY_XYt68GTHYLLlZCupbwjb6HSud66X2GzTrRef9PM3SdGUKPjK7cse8UfZh8jXTtRzG4vgjVCD17I3rch1s2r5M46BqiVCNKdlJbsQE8sztxwbXUb73FzRRhzpD0aqdpYQ/s1600-h/DSC07784.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhof-XoAwXPxY_XYt68GTHYLLlZCupbwjb6HSud66X2GzTrRef9PM3SdGUKPjK7cse8UfZh8jXTtRzG4vgjVCD17I3rch1s2r5M46BqiVCNKdlJbsQE8sztxwbXUb73FzRRhzpD0aqdpYQ/s400/DSC07784.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377656343886143890" /></a><br />Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5L4m_0cX0NceDxirCcUAPgox3KKuYl6X93j2W11ZZJNQMGwTbZa45J7qo9hkJT__aGtDm4_sTJEv6zWakJhwS5CZHGopPoklC1zp4A17IUqHIJG35g_95aJyrSYJ2YCCSBTuwA4mrjQ/s1600-h/DSC07788.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5L4m_0cX0NceDxirCcUAPgox3KKuYl6X93j2W11ZZJNQMGwTbZa45J7qo9hkJT__aGtDm4_sTJEv6zWakJhwS5CZHGopPoklC1zp4A17IUqHIJG35g_95aJyrSYJ2YCCSBTuwA4mrjQ/s400/DSC07788.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377657247930257746" /></a><br />Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)<br /><br /><b>Verdict:</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2m7OhsZuw5YpdMoyRGwBKkoo1CB9K_jPgO5qKDPfeSpZwKjLunzDnF3lB0ZB7jzpxueEA-1_7Cj1rwp2598E65Mj-F1JntxRMiX6Qmj9zYf600apHc8tZXFu7ueNmt41qV30J1SNsIKg/s1600-h/DSC07798.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2m7OhsZuw5YpdMoyRGwBKkoo1CB9K_jPgO5qKDPfeSpZwKjLunzDnF3lB0ZB7jzpxueEA-1_7Cj1rwp2598E65Mj-F1JntxRMiX6Qmj9zYf600apHc8tZXFu7ueNmt41qV30J1SNsIKg/s400/DSC07798.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375209884762340610" /></a><br />Delicious. The sauce made the dish.<br /></span></div>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com0tag:blogger.com,1999:blog-8952480822454884267.post-38012079818903341992009-08-28T12:40:00.009-06:002010-03-20T11:08:55.474-06:00BB: BBD: White Pizzas with Arugula<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEH87NmwPUHj6AHLRRKcNnNb6FoBiKdyCtxmA4I8N4xIARyyqg2H8zhqTYvX23kLNNHdrlhPHwdEuR4nuM5EmRMTDcMhWa_5TWNlZ6ZhTZ8FS6vzjPHUmbG1x_0tRDENSgelNQ9sXacCE/s1600-h/DSC07747.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEH87NmwPUHj6AHLRRKcNnNb6FoBiKdyCtxmA4I8N4xIARyyqg2H8zhqTYvX23kLNNHdrlhPHwdEuR4nuM5EmRMTDcMhWa_5TWNlZ6ZhTZ8FS6vzjPHUmbG1x_0tRDENSgelNQ9sXacCE/s400/DSC07747.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5374983095364658914" /></a><br /><span class="Apple-style-span" style="font-family:verdana;">This will be my first post for </span><a href="http://barefootbloggers.wordpress.com/"><span class="Apple-style-span" style="font-family:verdana;">Barefoot Bloggers</span></a><span class="Apple-style-span" style="font-family:verdana;">, a twice monthly event that features recipes by Ina Garten (The Barefoot Contessa). The recipe for this period was supposed to be posted yesterday, but a typical pounding jungle storm cut our satelite service for the day, so I'm a bit late. The recipe was chosen by Andrea of </span><a href="http://nummykitchen.blogspot.com/"><span class="Apple-style-span" style="font-family:verdana;">Nummy Kitchen</span></a><span class="Apple-style-span" style="font-family:verdana;">. Not only have I never made pizza from scratch, but I am not really a big pizza fan, and I wouldn't in a million years have ever thought of making a pizza with a "greens" topping. It sounded great, though ... kinda like a salad with the croutons on the bottom ... and I have been looking forward to it all week.<br /><br />AND I also want to submit this to </span><a href="http://www.imafoodblog.com/index.php/2009/08/05/bbd-23-comes-to-imafoodblog#more258"><span class="Apple-style-span" style="font-family:verdana;">Bread Baking Day</span></a><span class="Apple-style-span" style="font-family:verdana;">, a once monthly event that is hosted this month by </span><a href="http://www.imafoodblog.com/index.php/2009/08/05/bbd-23-comes-to-imafoodblog#more258"><span class="Apple-style-span" style="font-family:verdana;">Nick and Sara of I'm a Food Blog</span></a><span class="Apple-style-span" style="font-family:verdana;">. The topic is "Something New", and although I have eaten lots of pizza over the years, the availability of great, inexpensive pizzas for ordering out, combined with a family full of cheese intolerances, and my own idea that making a pizza crust was too difficult, has kept me from making my own pizzas. So this is a "first" for me</span>.<br /><span id="fullpost"><br /><br /><span style="font-weight:bold;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:verdana;">White Pizzas with Arugula</span></span></span><span class="Apple-style-span" style="font-family:verdana;"><br /><br /></span><b><span class="Apple-style-span" style="font-family:verdana;">Preface</span></b><span class="Apple-style-span" style="font-family:verdana;">:<br /><br />Arugula does not exist in Petén, and I have still not grown any, so once again I turned to my garden to see what would work instead of arugula. I happily decided on some cilantro and pretty well my entire crop of Swiss Chard, </span></span><div><span id="fullpost"><span class="Apple-style-span" style="font-family:verdana;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPTmpmUzRz4_jYYgHCWMSVV7Oh97JecYiLx7Ejxh0ZF-v1mwChJFnPxon2H95OIZJQpmTT7AsJDEoLO5mhK8IdVLce7zZ8dZoT4pfT347aVFDnCP6Ti0NDBX2veh-Y8HxelJlD-tInZI/s1600-h/DSC07701.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPTmpmUzRz4_jYYgHCWMSVV7Oh97JecYiLx7Ejxh0ZF-v1mwChJFnPxon2H95OIZJQpmTT7AsJDEoLO5mhK8IdVLce7zZ8dZoT4pfT347aVFDnCP6Ti0NDBX2veh-Y8HxelJlD-tInZI/s400/DSC07701.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375817822256194386" /></a><br />and added some of the basil leaves that I had left in the refrigerator.<br /><br />I buy my yeast in 1 lb packages, and have no idea how much is in one of those little envelopes, so I used 1 TB.<br /><br />I used some of my doncella honey, figuring that its lemon-y sweetness would back up the flavors of the greens.<br /><br />No fresh thyme anywhere ... so I used a couple of dried bunches to flavor the oil, then removed them.<br /><br />Cheese here is limited in range, expensive and, for the most part, tasteless. I bought two bags of cheese blends, and for a bit of flavor, mixed a chopped roasted red pepper into a small container of cream cheese for the base. In the end, I used much less cheese than the recipe called for.<br /><br />I was happy to see that this recipe uses lemon ... and we are in lemon season ....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LQFtIzIXzqcJJc9oftwO4YvLW4vbu4gEJqxRIyhZ3pYe3x_BziK_Oqwm_aIzzOkBykt3G-wlmOLSI2z7AWPkabALsaADx8cvN09dPUfBLHIP-25pKNs1X2H6bkPuIb4z_wS2CE6ATZ4/s1600-h/DSC07726.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LQFtIzIXzqcJJc9oftwO4YvLW4vbu4gEJqxRIyhZ3pYe3x_BziK_Oqwm_aIzzOkBykt3G-wlmOLSI2z7AWPkabALsaADx8cvN09dPUfBLHIP-25pKNs1X2H6bkPuIb4z_wS2CE6ATZ4/s400/DSC07726.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375802942513958770" /></a><br /><br /></span><b><span class="Apple-style-span" style="font-family:verdana;">Ingredients:</span></b></span><div><span id="fullpost"><span class="Apple-style-span" style="font-family:verdana;"><br /></span><i><span class="Apple-style-span" style="font-family:verdana;">For the dough</span></i><span class="Apple-style-span" style="font-family:verdana;">:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieh7WZRzRUDNGWL7cxTgawzB-GwvhpPtWD_WMcMhyphenhyphenx5uwyL2f5kuwh89YmuO9cAuQFAXZCr1qfAEM2qadp0FXNf108J5DwF0mMDU77ycOSYLm18WgSZcM64G5mR0TYa78y-fHOqfIq-Jk/s1600-h/DSC07682.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieh7WZRzRUDNGWL7cxTgawzB-GwvhpPtWD_WMcMhyphenhyphenx5uwyL2f5kuwh89YmuO9cAuQFAXZCr1qfAEM2qadp0FXNf108J5DwF0mMDU77ycOSYLm18WgSZcM64G5mR0TYa78y-fHOqfIq-Jk/s400/DSC07682.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375803958650028754" /></a><br />1 1/4 cups warm (100 to 110) water<br />2 packages dry yeast<br />1 tablespoon honey<br />Good olive oil<br />4 cups all-purpose flour, plus extra for kneading<br />Kosher salt<br />4 cloves garlic, sliced<br />5 sprigs fresh thyme<br />1/4 teaspoon crushed red pepper flakes</span></span></div><div><span id="fullpost"><span class="Apple-style-span" style="font-family:verdana;"><br /></span><i><span class="Apple-style-span" style="font-family:verdana;">For the topping:</span></i><span class="Apple-style-span" style="font-family:verdana;"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItZFZi03mtayw0umFMyCR1dETxNFZ5pg5gy0AOcO9hh4X59ZvS6_FemposzOSgvlhXWmkwBZaBIoOO4-hq3XEtdagRgGjj5D8EgYgjQshOWotU9O1GhlPykdGLqoab6Bds_vkZjlNj_0/s1600-h/DSC07730.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItZFZi03mtayw0umFMyCR1dETxNFZ5pg5gy0AOcO9hh4X59ZvS6_FemposzOSgvlhXWmkwBZaBIoOO4-hq3XEtdagRgGjj5D8EgYgjQshOWotU9O1GhlPykdGLqoab6Bds_vkZjlNj_0/s400/DSC07730.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375805374369493394" /></a><br />3 cups grated Italian fontina cheese (8 ounces)<br />1 1/2 cups grated fresh mozzarella cheese (7 ounces)<br />11 ounces creamy goat cheese, such as montrachet, crumbled</span></span></div><div><span id="fullpost"><span class="Apple-style-span" style="font-family:verdana;"><br /></span><i><span class="Apple-style-span" style="font-family:verdana;">For the vinaigrette:</span></i><span class="Apple-style-span" style="font-family:verdana;"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaYxJo5G6I6ZPnpu8AZFyIBjgHOtz6dCS_gAbAYllkUZX3hV0dUu78FoGq7u9mFUHBquTHgiBAx-EG0SLDGz-U_RJJdHqjjK_O79FnMQoa_EB6_cmZfRnlv1f0guwcrIWbGbhysPv5k4/s1600-h/DSC07742.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaYxJo5G6I6ZPnpu8AZFyIBjgHOtz6dCS_gAbAYllkUZX3hV0dUu78FoGq7u9mFUHBquTHgiBAx-EG0SLDGz-U_RJJdHqjjK_O79FnMQoa_EB6_cmZfRnlv1f0guwcrIWbGbhysPv5k4/s400/DSC07742.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375804634485311970" /></a><br />1/2 cup good olive oil<br />1/4 cup freshly squeezed lemon juice<br />Freshly ground black pepper<br />8 ounces baby arugula<br />1 lemon, sliced</span></span></div><div><span id="fullpost"><span class="Apple-style-span" style="font-family:verdana;"><br /></span><b><span class="Apple-style-span" style="font-family:verdana;">Instructions:</span></b></span></div><div><span id="fullpost"><span class="Apple-style-span" style="font-family:verdana;"><br />Mix the dough.<br /><br />Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. </span></span></div><div><span id="fullpost"><span class="Apple-style-span" style="font-family:verdana;">When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqne_pwZWDeU0YH2cLfL53HEek9jgrsXmVRFuTAaApSYYGCoXOLP4gClIRqPA7KNgBO8n0ua0b4EgdmmnlkteOqrhKIZapX6zg8BrY66mnKzxJcbKnSQrBo5xY-XSCsF-qQiMFpftI7g/s1600-h/DSC07687.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqne_pwZWDeU0YH2cLfL53HEek9jgrsXmVRFuTAaApSYYGCoXOLP4gClIRqPA7KNgBO8n0ua0b4EgdmmnlkteOqrhKIZapX6zg8BrY66mnKzxJcbKnSQrBo5xY-XSCsF-qQiMFpftI7g/s400/DSC07687.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375817043818457362" /></a><br /></span></span></div><div><span id="fullpost"><span class="Apple-style-span" style="font-family:verdana;">While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. </span></span></div><div><span id="fullpost"><span class="Apple-style-span" style="font-family:verdana;">Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.<br /><br />Knead by hand.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHQe1Y7qQErxavp265uIH-Fq2D_bFjvq9hevjijlIaM7MNzwoXdOsOSBT7p-9wrVKExJ7jXUjn_728IZ0N91ZYOwTKN_kHvzPvlDi1IJO0f1K76Jhqe3L5N826fFEJ7W2fG4hPMtl264/s1600-h/DSC07691.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHQe1Y7qQErxavp265uIH-Fq2D_bFjvq9hevjijlIaM7MNzwoXdOsOSBT7p-9wrVKExJ7jXUjn_728IZ0N91ZYOwTKN_kHvzPvlDi1IJO0f1K76Jhqe3L5N826fFEJ7W2fG4hPMtl264/s400/DSC07691.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375807625644733618" /></a><br />When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.<br /><br />Let it rise.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUsxJWJ_xCxb6Pzlrv6R86QlmXSIHqCXbt8xdSvxLE3ApWCTtQMDB882KXa5ZE-dzecLcl12K2w4EWr5wHvoDpLSVwmk2PP4s1YyThUcQTWiZZZyQUv8B05h5sbjDQ3LgKFxIqPnjcVk/s1600-h/DSC07696.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYUsxJWJ_xCxb6Pzlrv6R86QlmXSIHqCXbt8xdSvxLE3ApWCTtQMDB882KXa5ZE-dzecLcl12K2w4EWr5wHvoDpLSVwmk2PP4s1YyThUcQTWiZZZyQUv8B05h5sbjDQ3LgKFxIqPnjcVk/s400/DSC07696.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375808692032727762" /></a><br />Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.<br /><br /></span><i><span class="Apple-style-span" style="font-family:verdana;">Make garlic oil.</span></i><span class="Apple-style-span" style="font-family:verdana;"><br /><br />Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAnzA7B5cYCLx_eB0gEktZNFNP1JFTFpk4T_typtTmu2jwXTu2_Q1MlvGp5-s3iIS5GgiXDckhD6HSjpjHSYJXYAuv_FwjFxBisi8PTsrzIHPa5MrGoUc9gvg7y7HJVFvi43Ql-HYPTE/s1600-h/DSC07719.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAnzA7B5cYCLx_eB0gEktZNFNP1JFTFpk4T_typtTmu2jwXTu2_Q1MlvGp5-s3iIS5GgiXDckhD6HSjpjHSYJXYAuv_FwjFxBisi8PTsrzIHPa5MrGoUc9gvg7y7HJVFvi43Ql-HYPTE/s400/DSC07719.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375809273578391858" /></a><br />Set aside.<br /><br />Preheat the oven to 500 degrees. (Be sure your oven is clean!)<br /><br />Portion the dough.<br /><br />Dump the dough onto a board and divide it into 6 equal pieces.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OS-k2QeznxX03BlnFG0VgQivBK7GxmalFHWOiYdDNxesgj-AOJLz3gP7HOfwkjWcKNeEHdTeSyezog-YMQ8ty8fKuRbNHeZpkk64-Bm9GpzHj4pTSwKRkYPSlS3-4p-phODDfASOiLE/s1600-h/DSC07717.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OS-k2QeznxX03BlnFG0VgQivBK7GxmalFHWOiYdDNxesgj-AOJLz3gP7HOfwkjWcKNeEHdTeSyezog-YMQ8ty8fKuRbNHeZpkk64-Bm9GpzHj4pTSwKRkYPSlS3-4p-phODDfASOiLE/s400/DSC07717.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375810238839209378" /></a><br /><br />Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.<br /><br />Stretch the dough.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGxXEC_6ZxG-UiBi8jg45XVJ_eKpAFySZ59JZ9eMihDOeenUzM4UJs10_2AMO7gW37QCcl1b2qnMByKiMSmva6q-eCJ1cRbMY_UqUDVVBr-xmCztZCN_g5FLOj0Sp4lpZ9H3k3nmZiTck/s1600-h/DSC07733.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGxXEC_6ZxG-UiBi8jg45XVJ_eKpAFySZ59JZ9eMihDOeenUzM4UJs10_2AMO7gW37QCcl1b2qnMByKiMSmva6q-eCJ1cRbMY_UqUDVVBr-xmCztZCN_g5FLOj0Sp4lpZ9H3k3nmZiTck/s400/DSC07733.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375810884139916946" /></a><br />Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)<br /><br />Top the dough.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEeFenfeMPWQCywq0pNWNBopDDv6VicxSEjpD8oX-y1QctBc9Z2uY35Mjh2t3-GzV9lpUSTRadhnInXTLaQ0NEg25Sqg0LF7FD8k0XnMy0PPkhzBDzhrqLjQ9bg_Yi8teYzXZQCjNa9A/s1600-h/DSC07734.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEeFenfeMPWQCywq0pNWNBopDDv6VicxSEjpD8oX-y1QctBc9Z2uY35Mjh2t3-GzV9lpUSTRadhnInXTLaQ0NEg25Sqg0LF7FD8k0XnMy0PPkhzBDzhrqLjQ9bg_Yi8teYzXZQCjNa9A/s400/DSC07734.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375811502651306802" /></a><br />Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1GgBleE7dShfoUdOL131_Y9BNEowWmJrfbMDdK564dsvXhMgV02iEAYmWldehBciXGiiolowJcaNAPOSI5wdJdAl4rW3YxBMOPnjdIwjrmbtPjGesBU8pd-yfBZupLErmUcajif6Ae0/s1600-h/DSC07736.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1GgBleE7dShfoUdOL131_Y9BNEowWmJrfbMDdK564dsvXhMgV02iEAYmWldehBciXGiiolowJcaNAPOSI5wdJdAl4rW3YxBMOPnjdIwjrmbtPjGesBU8pd-yfBZupLErmUcajif6Ae0/s400/DSC07736.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375812409520112434" /></a><br />Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_PpV2v2Yaj4gclawFp3vB3cc6YTYBW2dO87ylHRsoyL24y9MmztIiB_vsEu0twiX0rdMdnalRLU9kzQXRMzgimAsJ9dokNM3BasV-ke7QauiZv_lXpDNHvTXuEX94h4qVzcGDl45ycc/s1600-h/DSC07740.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_PpV2v2Yaj4gclawFp3vB3cc6YTYBW2dO87ylHRsoyL24y9MmztIiB_vsEu0twiX0rdMdnalRLU9kzQXRMzgimAsJ9dokNM3BasV-ke7QauiZv_lXpDNHvTXuEX94h4qVzcGDl45ycc/s400/DSC07740.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375212006909896530" /></a><br />Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.<br /><br />Make the vinaigrette.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5Zs-qPskLC622MUkDZNHfGn3pgnrg8JbWV_cLKh5hUIA_KOxlF_TVHarY4PDRU4F8T44IypwHo3fhUudrZeTYQ-iVFIfhqBoSBlrC6vy1MbyQIDYmAkAeRRCUnT08FKA5jh7zsqYei4/s1600-h/DSC07743.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5Zs-qPskLC622MUkDZNHfGn3pgnrg8JbWV_cLKh5hUIA_KOxlF_TVHarY4PDRU4F8T44IypwHo3fhUudrZeTYQ-iVFIfhqBoSBlrC6vy1MbyQIDYmAkAeRRCUnT08FKA5jh7zsqYei4/s400/DSC07743.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375813726817442754" /></a><br />Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.<br /><br />Add the greens.<br /><br />When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><br /></span></div><div><span id="fullpost"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style=" ;font-size:medium;">Verdict:</span></span></b><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style=" ;font-size:medium;"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-12RLKnCcr8L3gYRzruc2E1QzZVEaNg6sxqp1q5mhD-3Dds3YanuX9tuMvsx3Axf8IqL4DwyV1WPdQK_9aOj6gMsof-8Gh_noCPsN-Eut7DxgWKvPZvlT8ar9KUXKTjwF1KNt3N6UiQ/s1600-h/DSC07745.JPG" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-12RLKnCcr8L3gYRzruc2E1QzZVEaNg6sxqp1q5mhD-3Dds3YanuX9tuMvsx3Axf8IqL4DwyV1WPdQK_9aOj6gMsof-8Gh_noCPsN-Eut7DxgWKvPZvlT8ar9KUXKTjwF1KNt3N6UiQ/s400/DSC07745.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375208634986601314" /></a></span></span></span></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana, serif;color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><span id="fullpost"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style=" ;font-size:medium;"><a>Excellent! Delicious!! I will make these again ... and I will use this pizza dough recipe to make other types of pizzas. The next time, I will make the crusts thinner, and I will use Greek yogurt with the cream cheese to make a thicker base of creamy cheese at the bottom (rather than using more cheese, which isn't really good for me). I'm glad I blended the roasted red pepper into the cream cheese ... it added another subtle layer of flavor. I was more than satisfied with this blend of greens ... the flavors really accent each other ... and it was a great feeling to be eating greens that I grew myself.</a></span></span></span></span></span></div><a><div><span id="fullpost"><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:verdana;"></span></span><span class="Apple-style-span" style="font-size:medium;"><br /></span><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana, serif;"><span class="Apple-style-span" style="font-size:medium;"><b><br /></b></span></span></div></a></div>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com1tag:blogger.com,1999:blog-8952480822454884267.post-61510374468906199582009-08-20T12:16:00.005-06:002010-03-20T11:08:55.477-06:00Kitchen Toys<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMOu-3t4rKdvPrE29Mp9a6-6EcFtel7Qml7EOFu9eKdxvLpqX9uEzPSvFwgE3U0wr59s7NfzvWoikZ-EqoFLK2Fm5qc5_bHJC6NQYt2m2zRsFNIRho9ZpAZzAbYdPHLeuqvcCmlIiMSE/s1600-h/DSC07238.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMOu-3t4rKdvPrE29Mp9a6-6EcFtel7Qml7EOFu9eKdxvLpqX9uEzPSvFwgE3U0wr59s7NfzvWoikZ-EqoFLK2Fm5qc5_bHJC6NQYt2m2zRsFNIRho9ZpAZzAbYdPHLeuqvcCmlIiMSE/s400/DSC07238.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372112315793614962" /></a><br />Can anyone guess what this is?<br /><br />Hint: its really old and yes, it belongs in the kitchen.<br /><span id="fullpost"><br /><br />Did you guess before you looked?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0AMCKrjpnMyN2hA7fuZ1WD5W4bh1jGDcgHi_dWvLOYhjBv5EOzt2aG9IWcgPrhja1qKMwcYICEhhgbTNm7BAfltXkQqdSfMVMlCTG865drTl9B1bjd9bO6RZpYeR-orFqj-8-MHTSEw/s1600-h/DSC07240.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0AMCKrjpnMyN2hA7fuZ1WD5W4bh1jGDcgHi_dWvLOYhjBv5EOzt2aG9IWcgPrhja1qKMwcYICEhhgbTNm7BAfltXkQqdSfMVMlCTG865drTl9B1bjd9bO6RZpYeR-orFqj-8-MHTSEw/s400/DSC07240.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372113662483644162" /></a><br />Its a hand meat grinder.</span><div><span id="fullpost"><br />And this one is special to me because it has been handed down from my grandmother Carroll ... to my mother ... and now to me. My Mom gifted me with it when I was home visiting with her in June.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJXQCbG3Rpz4oG87YyuDbK2j-DzSnESa9LoHBGLgvSsbrN5mNHr8pwMfbSA9Cp0IhuTLsYbBaW3HsuRjIBaAfb4iPhsLVEC3XoeJqRn7DKcaqKVYbgty6dJzIZHDyxqKTLACnocRwpEGg/s1600-h/DSC07237.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJXQCbG3Rpz4oG87YyuDbK2j-DzSnESa9LoHBGLgvSsbrN5mNHr8pwMfbSA9Cp0IhuTLsYbBaW3HsuRjIBaAfb4iPhsLVEC3XoeJqRn7DKcaqKVYbgty6dJzIZHDyxqKTLACnocRwpEGg/s400/DSC07237.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5372116652927001762" /></a><br />This type of meat grinder was manufactured by James Osborne Spong, who started a small family business in 1856 in London, England to make economic household utensils. Apparently his line of grinders for coffee and meat were of excellent quality, since a quick google search shows that lots of people are still using the original ones. This one is very small .... only a few inches high ... but works perfectly.<br /><br />I have wanted a good hand meat grinder for ages. The only ground meat I can buy here is ground beef ... and I would often prefer to cook with other ground meats. I hope to use it in these next days for a dish I am ready to prepare.<br /></span></div>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com0tag:blogger.com,1999:blog-8952480822454884267.post-73703268785221341892009-08-20T04:52:00.022-06:002010-03-20T11:08:55.479-06:00CEiMB: Grilled Thai Beef Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic63gVAAc3nxvCUJI-udgER8NefU-J3xi443TvjaX8Ux99sJwsSIPcb19koPTvosFwFGMT_X3ondRZPEyiN9zQuCQOg_P-pYoIhs2FgKJnEd_onU7ZhNvvK4MdFXomBMneCSzGksbZ5bc/s1600-h/DSC07294.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic63gVAAc3nxvCUJI-udgER8NefU-J3xi443TvjaX8Ux99sJwsSIPcb19koPTvosFwFGMT_X3ondRZPEyiN9zQuCQOg_P-pYoIhs2FgKJnEd_onU7ZhNvvK4MdFXomBMneCSzGksbZ5bc/s400/DSC07294.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372100705039421138" /></a><br /><div style="text-align: center;">We don't eat salads nearly often enough. Salads are not at all popular in the jungle. Soups are, surprisingly for this hot climate, almost universally served instead of salads. When salads are served here, they are usually salads that aren't based on any type of lettuce or greens ... salads like carrot salads, beet salads, cucumber salads, tomato salads ... you get the idea. Lettuces aren't generally available here to buy, and those that are, are often small, soft and wilting heads of iceberg lettuce, that even on their best day, don't inspire a salad.</div><br />I love green salads. A big bowl of fresh green leaves makes such a perfect palette for a changing variety of toppings and tasty dressings. To this end, I am learning to grow green things in my garden. And fortunately, a few of those things, notably the cilantro and the "jungle spinach"* were ready to harvest. What better way to use them than in this special salad, chosen this week for the <a href="http://www.cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> event by Jenn of <a href="http://jenbrooke08.blogspot.com/">Jenn B's Cooking Carveout</a><span class="Apple-style-span" style="font-size:100%;color:#887744;"><span class="Apple-style-span" style="font-size: 12px;">.</span></span><div><span class="Apple-style-span" style="font-size:100%;color:#887744;"><span class="Apple-style-span" style="font-size: 12px;"><br /></span></span>I left it up to the universe as to what kind of lettuce I would find in the market, and luck was with me ... I found a head of not-too-rusty, curly, loose leaf lettuce AND a big handful of fresh basil!!<br /><span id="fullpost"><br /><b><span class="Apple-style-span" style="font-size:large;">Grilled Thai Beef Salad</span></b><br /><span class="Apple-style-span" style="font-size:small;">2007 Ellie Krieger, All rights reserved<br /></span><br />4 servings (1 serving is about 2 1/2 cups salad)<br /><br /><b>Preface:</b><br /><br />For a variety of reasons, beef here is not that great ... and the chances of anyone knowing what the Spanish equivalent of a "top-round London broil" is, is pretty slim, so I decided to substitute another meat for the beef. I had decided on chicken, but remembered that I had a pork loin in the freezer that needed to be cycled, and I thought that it would work just fine.<br /><br />The recipe calls for limes ... but I had a lemon just ready to fall off of the lemon tree (and I don't even have a lime tree), so I figured that it would substitute without changing the overall effect too much.<br /><br />I once again used panela instead of brown sugar.<br /><br />Red curry paste is not available here either. I checked for a recipe online and have decided to make some and keep it stored in the freezer for recipes like this ... but for today, I decided to use a few drops of Marie Sharp's Habanero Sauce to give a hint of hot.<br /><br /><b>Ingredients: Meat Step:</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVa7mGhzoCN0sEQSEUXir2-PtKoAMITp4OmvcbSLj-t0Y9oovGnedoPBllUGe559ymoR53sHQgzX8IbLa0_8X8helyIMH6cJpLhgdSp-zpX60c8UEXsip0LUBd-2gcilC8yfLnVcQpd8/s1600-h/DSC07231.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVa7mGhzoCN0sEQSEUXir2-PtKoAMITp4OmvcbSLj-t0Y9oovGnedoPBllUGe559ymoR53sHQgzX8IbLa0_8X8helyIMH6cJpLhgdSp-zpX60c8UEXsip0LUBd-2gcilC8yfLnVcQpd8/s400/DSC07231.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5372006402876272018" /></a><br />1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick<br />3 tablespoons lime juice, divided<br />3 tablespoons low-sodium soy sauce<br />3 tablespoons canola oil<br />2 tablespoon brown sugar<br />1 teaspoon minced garlic<br />1 1/2 teaspoons minced ginger<br />1 1/4 teaspoons red curry paste or chili-garlic sauce</span><div><br /></div><div><span id="fullpost"><b>Ingredients: Salad Step:</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkRXaJBOQ9HYzGdzz8LIrs8fxs73A6UaJR58NrOhbqlQElYyJwecr3ThojKLQN8nJcsyxONl_u0wUphluVkFX14OO5bxW4fXs2m7dlD2eaUfMUmH2y4Dchk82SyFOyiYm_MO1ipWso8k/s1600-h/DSC07268.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkRXaJBOQ9HYzGdzz8LIrs8fxs73A6UaJR58NrOhbqlQElYyJwecr3ThojKLQN8nJcsyxONl_u0wUphluVkFX14OO5bxW4fXs2m7dlD2eaUfMUmH2y4Dchk82SyFOyiYm_MO1ipWso8k/s400/DSC07268.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372048887848491634" /></a><br />1/2 head red-leaf lettuce, torn (about 6 cups)<br />3 shallots, thinly sliced (about 1/2 cup), divided, for garnish<br />1/2 cup cilantro leaves, rinsed and dried<br />1 cup basil leaves, sliced into ribbons<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Cdpbx_XT-ncco0R0_8_CeJKk06k6HCEenWwgJHiqjMmK89H78oLboLFZQu3p5P6OHykqOu7ChQ-qNjdgzOU8dKD26Jbecc_b8ePCwGGWN6ePT7IVX908W6uiqvLs8QHisTWsZDoT3Sk/s1600-h/DSC07277.JPG" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Cdpbx_XT-ncco0R0_8_CeJKk06k6HCEenWwgJHiqjMmK89H78oLboLFZQu3p5P6OHykqOu7ChQ-qNjdgzOU8dKD26Jbecc_b8ePCwGGWN6ePT7IVX908W6uiqvLs8QHisTWsZDoT3Sk/s400/DSC07277.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372079935610793010" /></a></span><div><br /></div><div><span id="fullpost"><b>Instructions:</b></span></div><div><br /></div><div><span id="fullpost">Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFrtsaKn9Ofy7xNpAQLOBrG31jI2Cf6qQfyL09Ly7WikpOkYDO0k4_X-9KSK6C6aInv0dhl-oYkvGK2k_TlC5RzbAlwIie7A3qvG1pwn-4azVst4gfDlmE7wiKiRxOa1TN0qDGG6bxnQ/s1600-h/DSC07232.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFrtsaKn9Ofy7xNpAQLOBrG31jI2Cf6qQfyL09Ly7WikpOkYDO0k4_X-9KSK6C6aInv0dhl-oYkvGK2k_TlC5RzbAlwIie7A3qvG1pwn-4azVst4gfDlmE7wiKiRxOa1TN0qDGG6bxnQ/s400/DSC07232.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372018783997970754" /></a><br />Add the remaining 2 tablespoons lime juice to the bag.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvDBvnpg-Qe0KN0FK9Czu2sHa_5NgbGCL7PiewxJqpeMb0exwdxpuhi3Sb5lhN31D1xH3iZ_8Yq9nwU5-JsqUZoVQusoh4TaK56tzsaZWeOwguMvWGxqMMniLYf9CKclexjQ-R7ToMjg/s1600-h/DSC07236.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvDBvnpg-Qe0KN0FK9Czu2sHa_5NgbGCL7PiewxJqpeMb0exwdxpuhi3Sb5lhN31D1xH3iZ_8Yq9nwU5-JsqUZoVQusoh4TaK56tzsaZWeOwguMvWGxqMMniLYf9CKclexjQ-R7ToMjg/s400/DSC07236.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372042622314762802" /></a><br />Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.<br /><br />Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. (I pan-fried the pork tenderloin)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_5kDXlPVgYte7bpHqk-ldvrqtK3IpFrC0HEAaXzD5cOh9CQHj5FTJ2FVdsXlLb9e2jH6riZfOuyZldIscw5QPrysYNvGi3TptpX_sHhNzmHd6jAV4vZM7XAXXyBWGZc-uoD1vZd3WaU/s1600-h/DSC07273.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_5kDXlPVgYte7bpHqk-ldvrqtK3IpFrC0HEAaXzD5cOh9CQHj5FTJ2FVdsXlLb9e2jH6riZfOuyZldIscw5QPrysYNvGi3TptpX_sHhNzmHd6jAV4vZM7XAXXyBWGZc-uoD1vZd3WaU/s400/DSC07273.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372055172622752674" /></a><br />Let rest until room temperature<br /><br />Combine lettuce, sliced shallot, cilantro and basil (and the spinach leaves) in a salad bowl, reserving a few shallots for garnish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tV6X7TYd8gmGyJvL2Qzif4lbdz1SND-YWYNCEBF38PYQ7nblRroE8Tvj3kU229nhgwZOwho_Lri1w4cOxJhKa54dBK3Ul1mFAsX1_E6QpapUFqmNzEMrhv0Q9RajpKBhZ_LlhlqFCsU/s1600-h/DSC07282.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tV6X7TYd8gmGyJvL2Qzif4lbdz1SND-YWYNCEBF38PYQ7nblRroE8Tvj3kU229nhgwZOwho_Lri1w4cOxJhKa54dBK3Ul1mFAsX1_E6QpapUFqmNzEMrhv0Q9RajpKBhZ_LlhlqFCsU/s400/DSC07282.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372080842798296658" /></a><br />Add the reserved dressing and toss to coat.<br />Cut meat across the grain<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwSGfOTy7x5_VAyejdi8KdLm1Z6vpLT9zRG8nmWROUy9rdwZco2E1SMdkDgc4T_kee2P1mVEb59FS9GDPDsEmGDmp1Lou-s7tpbf8WMUT8Euz6afjEwqEnqa04BZeNhRhUr8b10mRXlU/s1600-h/DSC07284.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwSGfOTy7x5_VAyejdi8KdLm1Z6vpLT9zRG8nmWROUy9rdwZco2E1SMdkDgc4T_kee2P1mVEb59FS9GDPDsEmGDmp1Lou-s7tpbf8WMUT8Euz6afjEwqEnqa04BZeNhRhUr8b10mRXlU/s400/DSC07284.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5372098790639868210" /></a><br />And place over salad in large bowl ... </span></div><div><br /></div><div><div><span id="fullpost"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPoGzPwxm0jWgzF1IXlMqb2FgaLxJm4nW_4GywmM0dLAWef2EBVMpzICwUsG_pDuTb-k3v2uU7G0kt3EfTRA-DkBNsnqnGQumFOS5yexKng32THwH-09y6jdi_AURf96edb7VHBKCEF4/s1600-h/DSC07285.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPoGzPwxm0jWgzF1IXlMqb2FgaLxJm4nW_4GywmM0dLAWef2EBVMpzICwUsG_pDuTb-k3v2uU7G0kt3EfTRA-DkBNsnqnGQumFOS5yexKng32THwH-09y6jdi_AURf96edb7VHBKCEF4/s400/DSC07285.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372084613689745058" /></a><br />Or, arrange salad on 4 plates and garnish with reserved sliced shallots.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcUOHFjDZ9MF9KPAeCIFuIpdDLS10cURKh2dCqVsVP56y4N9GWg0gsiRR89dOQT_pM3m0aFJGZ_FLvB2YwJOAIlK9pZxGbuBJCaZP0eZCFKvow_HBKROkravFxDlChYv02Ag66AjAnPY/s1600-h/DSC07300.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 244px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcUOHFjDZ9MF9KPAeCIFuIpdDLS10cURKh2dCqVsVP56y4N9GWg0gsiRR89dOQT_pM3m0aFJGZ_FLvB2YwJOAIlK9pZxGbuBJCaZP0eZCFKvow_HBKROkravFxDlChYv02Ag66AjAnPY/s400/DSC07300.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372085574931562562" /></a><br /><br /><b>Verdict:</b><br /><br />I was enchanted with the flavors of the various greens (particularly the basil ... I never thought to add basil leaves to my salads before) melded with the asian taste of the dressing. I served the salad with avocado, which we have right now in great glorious abundance, and it accompanied perfectly. I am not a big fan of meat unless it is very soft and practically melts in your mouth ... and although the pork tenderloin that I used was incredibly well flavored, it was just a bit too chewy for my tastes. E. is not a salad eater at all ... yet he finished his entire salad! Now that really says something! I will definitely be making this again, except with chicken breast instead of the pork (or beef).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75cqkifCOAhwEblr4MjWwvqWfwV_negxw_I-jZLWg7J3cSVbqSLLvY0FqNxVGyFjLEYRa05aWFi1cco7ytumGhQzIrgpKfXScIhoaqtDDQsEwyBWapME1ktqjbZIzjRtx3t1I661tFqA/s1600-h/DSC07287.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75cqkifCOAhwEblr4MjWwvqWfwV_negxw_I-jZLWg7J3cSVbqSLLvY0FqNxVGyFjLEYRa05aWFi1cco7ytumGhQzIrgpKfXScIhoaqtDDQsEwyBWapME1ktqjbZIzjRtx3t1I661tFqA/s400/DSC07287.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5372087560445203202" /></a>Thanks to Jenn of <a href="http://jenbrooke08.blogspot.com/">Jen B's Cooking Carveout</a> for an excellent pick this week! This recipe will definitely provide an excellent improvement to our diet by enabling me to serve more leafy green vegetables.<br /><br /></span></div></div></div></div>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com1tag:blogger.com,1999:blog-8952480822454884267.post-60923849451739884352009-08-06T17:20:00.014-06:002010-03-20T11:08:55.482-06:00CEiMB: Carrot Cake Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZJdoTfVu9bcQqrBVbcVxoFbiW_D_AV0BgdKdxOkksQweh04IC-icDY6F7-xuiBkXPy2u2RJcXdZ8z7eoR3I0Ib5ZEThQZ9LP55QmnhWZ1ph6AK9WbGM6mKenp1tY7zULC1ckKrOtOjo/s1600-h/DSC07113.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZJdoTfVu9bcQqrBVbcVxoFbiW_D_AV0BgdKdxOkksQweh04IC-icDY6F7-xuiBkXPy2u2RJcXdZ8z7eoR3I0Ib5ZEThQZ9LP55QmnhWZ1ph6AK9WbGM6mKenp1tY7zULC1ckKrOtOjo/s400/DSC07113.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5367041014808432866" /></a><br />About 30 years ago I developed a recipe for bran muffins and for carrot cake that were so great that I have not only made them unchanged ever since, but I've made them and sold them here in my little jungle community. However, I've never tried the carrot cake as muffins, and this recipe for Carrot Cake Cupcakes sounds like an interesting cross between my muffins and my carrot cake. Thanks to Leanne at <a href="http://enjoyingmyfavoritethings.blogspot.com/">Enjoying My Favorite Things</a>, who was the hostess this week and chose them, I get to try them for this weeks <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> event.<br /><br />Like Leanne, I too have had a bit of a problem with electricity that I hoped would have resolved itself before I had to start cooking. However, it was not to be. This all started 13 days ago when the electric company sent around a couple of workers to cut the branches around the electric wires. I realized later, after the neighborhood sprang into electronic life, that I had no power. I phoned the electric company, but all they could do was put in a report. Two reports and 5 days later, I had a call from a man from the electric company who said he would be over by 4 p.m. He never showed. He finally arrived 2 days later. I was willing to overlook his tardiness in the excitement of finally getting electricity again, when I discovered that he wasn't going to repair it ... he was just going to inspect it ... and write a report! Well, that was 6 days and another phoned-in report ago ... and still no one from the electric company has shown up to reconnect my line!<br /><br />Anyway, it <b>is</b> possible to cook without electricity ... its just not easy. It's not about doing everything by hand, its about engineering a complicated network of extension cords (hooked into the neighbor's electricity) that can be unplugged here and plugged in there, giving me off-and-on connectivity for the refrigerator, the laptop, one table lamp, the microwave, the toaster, the food processor, the mini-blender, the immersion blender ... fortunately, I have a propane stove!<br /><br /><br /><span id="fullpost"><br /><br /><span class="Apple-style-span" style="font-size:large;"><b>Carrot Cake Cupcakes (optional Cream Cheese Frosting)</b></span><br /><span class="Apple-style-span" style="font-size:small;"><i>2005, Ellie Krieger, All rights reserved</i></span><br /><br /><b>Preface:</b><br /><br />I decided to treat these as muffins ... no frosting ... not only was I unable to buy cream cheese, but I figured I could do without the added dairy products and sugar.<br /><br />The recipe asks for finely grated carrots ... I chopped them into cubes and tossed them into my mini-blender/chopper ... fast and perfect.<br /><br />Apples aren't a jungle fruit, and are usually imported and very expensive here, but by luck, I found Guatemalan Highlands cooking apples in the market this week and they made a delicious natural apple sauce.<br /><br />Whole wheat flour is non-existent in Peten, so I buy bran and mix it with the regular white flour.<br /><br />I used an extra half cup of grated carrots (they were already grated ... and I always add extra to my carrot cake with sensational results).<br /><br />I used grated panela (which is sugar cane molasses boiled down to hard bricks) instead of light brown sugar. I use panela for most of my baking because it is more natural than white sugar, and its purchase helps the campesino people.<br /><br />I didn't sift the dry ingredients because of the bran, which would have been sifted right out of the mixture.<br /><br />Walnuts are another rare/expensive item so I substituted crushed pepitoria (squash seeds).<br /><br /><b>Serves:</b> 10 cupcakes<br /><br /><b>Ingredients</b>:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9200hKSfgdMihnw9DhZdRXLIQvdffPPV_gDQzCuzQ6aeH0CJK2pVHmkAwBzclpsjz09T0iZggeJL63dRvqsD7k90ss-xJUdxsWRaU6eMRWIrQIUyQo8yq8YL2WKC0jM1TvQ_GemWCUU/s1600-h/DSC07082.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg9200hKSfgdMihnw9DhZdRXLIQvdffPPV_gDQzCuzQ6aeH0CJK2pVHmkAwBzclpsjz09T0iZggeJL63dRvqsD7k90ss-xJUdxsWRaU6eMRWIrQIUyQo8yq8YL2WKC0jM1TvQ_GemWCUU/s400/DSC07082.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5367047091396879810" /></a><br />3/4 cup whole-wheat pastry flour<br />1/2 cup all-purpose flour<br />1 teaspoon baking soda<br />1/4 teaspoon salt<br />1/2 teaspoon ground cinnamon<br />1/4 teaspoon ground nutmeg<br />1/4 cup canola oil<br />3/4 cup firmly packed light brown sugar<br />2 large eggs<br />1/2 cup natural applesauce<br />1/2 teaspoon vanilla<br />1 1/2 cups finely shredded carrots (about 2 medium carrots)<br />1/4 cup plus 2 tablespoons finely chopped walnuts<br />4 ounces 1/3 fat cream cheese (recommended: Neufchatel)<br />3/4 cup confectioners' sugar, sifted<br />1/2 teaspoon finely grated lemon zest</span><div><span id="fullpost"><br /><b>Instructions:</b></span></div><div><span id="fullpost"><b><br /></b>Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.<br /><br />Sift together the first 6 ingredients.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSrgQJ8TsZ_neaHnQ3B5H13dxDXof1-MAZWT0Zvvr9TPfkdVqUu3TwFVFrCCfcZpIvl-xVOiy8fJXy2gUig-wZhrIc1U52pzkrqxeiRXMLQGOjP0Te0quG3q9xdzp0_sAwB9UJmbNYKk/s1600-h/DSC07093.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSrgQJ8TsZ_neaHnQ3B5H13dxDXof1-MAZWT0Zvvr9TPfkdVqUu3TwFVFrCCfcZpIvl-xVOiy8fJXy2gUig-wZhrIc1U52pzkrqxeiRXMLQGOjP0Te0quG3q9xdzp0_sAwB9UJmbNYKk/s400/DSC07093.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5367051792121086738" /></a><br />In a large bowl, whisk the oil, brown sugar and eggs until well combined.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghuISvw6Qn2eEm4OfZxFq8M7RTmWj2cTbUt9nnOInAHOPN89NmdUW7xUiI0GFlmwVdsmAmrEscjaB9IQKLJ9nhiA4xQ-TPA2oc17umuoXjly_K06WMOg27xOGCpAydBEXHPTWjj_WOx4c/s1600-h/DSC07096.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghuISvw6Qn2eEm4OfZxFq8M7RTmWj2cTbUt9nnOInAHOPN89NmdUW7xUiI0GFlmwVdsmAmrEscjaB9IQKLJ9nhiA4xQ-TPA2oc17umuoXjly_K06WMOg27xOGCpAydBEXHPTWjj_WOx4c/s400/DSC07096.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5367054746190910610" /></a><br />Whisk in the applesauce, vanilla and carrots.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKvsn_UBEPnFJApKY64zMZUQYN_-qHBdaonQ7-zWq_sNCpCJHqQSEmuZbUeGajKaztdnwFXvN6lOEaCYlIbo8sNMpoSjvCpGQMzmaYoJvaf3Yi9m2Wk76xiz2GHokhsvqCOl8ctNIuvU/s1600-h/DSC07100.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKvsn_UBEPnFJApKY64zMZUQYN_-qHBdaonQ7-zWq_sNCpCJHqQSEmuZbUeGajKaztdnwFXvN6lOEaCYlIbo8sNMpoSjvCpGQMzmaYoJvaf3Yi9m2Wk76xiz2GHokhsvqCOl8ctNIuvU/s400/DSC07100.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5367056868596741154" /></a><br />Add the dry ingredients and mix until combined.<br />Stir in 1/4 cup of the chopped walnuts.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzDw_6R8HOiyE24Jm0lPB8V1OaAPtKWTI0CsXZykhcXaFeH9ef4nq03S0aKyE4uNmeWpqZR_0iyqLSPNiezQteweEO59bMBXiN1dR5U3rRlppHGZMSew9knk5gRC0LH-tNUYwNRfRKW8/s1600-h/DSC07104.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzDw_6R8HOiyE24Jm0lPB8V1OaAPtKWTI0CsXZykhcXaFeH9ef4nq03S0aKyE4uNmeWpqZR_0iyqLSPNiezQteweEO59bMBXiN1dR5U3rRlppHGZMSew9knk5gRC0LH-tNUYwNRfRKW8/s400/DSC07104.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5367058572416940962" /></a><br />Divide the batter between the muffin cups.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJxlf7JgGLaZi9MljRj0l7nYKVXsT-Q5wAY1Oh5rgU8z7r865DQ09WDNsGXpE8oFi8Qg7bArzo52yLlO0SxtWDfV84nv5MeCkYaUkNEB89YUNwS6ILEezvt_u0Ow43PowgRfTt8sWOxw/s1600-h/DSC07110.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJxlf7JgGLaZi9MljRj0l7nYKVXsT-Q5wAY1Oh5rgU8z7r865DQ09WDNsGXpE8oFi8Qg7bArzo52yLlO0SxtWDfV84nv5MeCkYaUkNEB89YUNwS6ILEezvt_u0Ow43PowgRfTt8sWOxw/s400/DSC07110.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5367060398474586370" /></a><br /><br />Bake until a toothpick comes out clean, about 20 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWbA4TWl-cMt2DoccK1po-2OZZSP4xTYNwpu-_9JGykqEiE1JJ_O-y5VXMlB7vUxOEwUXBlPP02gt3gJT_givAGWYyTFjAP54ueJG6KEPxMfscpkhdP9P2jOXKa5k_iBH4vFGuGsDC9U/s1600-h/DSC07118.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWbA4TWl-cMt2DoccK1po-2OZZSP4xTYNwpu-_9JGykqEiE1JJ_O-y5VXMlB7vUxOEwUXBlPP02gt3gJT_givAGWYyTFjAP54ueJG6KEPxMfscpkhdP9P2jOXKa5k_iBH4vFGuGsDC9U/s400/DSC07118.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5367063970938896546" /></a><br />Transfer to a wire rack to cool completely.<br /><br />(For topping)<br />With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.<br /><br /><b>Verdict:</b><br /><br />Delicious! Light, fluffy, moist and flavorful.<br />It was too dark to take a photo when we ate them ... I'll take one tomorrow when I don't need indoor lights.<br /><br />Friday: So far we've eaten these muffins with butter, with yogurt, with ice cream, and just straight up ... and they are superior in every situation. The underlying hint of freshness from the apple sauce is like a surprise in your mouth ... I think that the Lemon Cream Cheese Frosting would be the final perfect touch. I highly recommend these.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXTMZSZg1FG0OCNmbHW8-787PDlyVPUYX2WsNKNqDMDNSfDC5YysbfLXf49tDFAXJLSd-efXbB4jwlMAHQeRj9KqcZnkWFfOfBEAKSplUv7qOfGO4OjagxK9B6rKIhPepZvWUxUHCFOc/s1600-h/DSC07124.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXTMZSZg1FG0OCNmbHW8-787PDlyVPUYX2WsNKNqDMDNSfDC5YysbfLXf49tDFAXJLSd-efXbB4jwlMAHQeRj9KqcZnkWFfOfBEAKSplUv7qOfGO4OjagxK9B6rKIhPepZvWUxUHCFOc/s400/DSC07124.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5367406897106878034" /></a><br /></span></div>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com3tag:blogger.com,1999:blog-8952480822454884267.post-45840852921651771282009-07-31T13:57:00.008-06:002010-03-20T11:08:55.484-06:00BBD: Accidental Mango Coffee Bread<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRegzf6Howz0ANl5Suc6K9FVHxhIE0P2VStQgQPNAPtjrrO8TygoYbTLhV2GvGRe-n3pxj6XRNkNppucHcIW0MVPXEj23aXYLcdDBrKFxLUSlgCNTCskZDlfXMdFA0Onm7bEwmAedjIA/s1600-h/DSC06750.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRegzf6Howz0ANl5Suc6K9FVHxhIE0P2VStQgQPNAPtjrrO8TygoYbTLhV2GvGRe-n3pxj6XRNkNppucHcIW0MVPXEj23aXYLcdDBrKFxLUSlgCNTCskZDlfXMdFA0Onm7bEwmAedjIA/s400/DSC06750.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5364944629299860050" /></a><br /><a href="http://kochtopf.twoday.net/stories/4124192/">Bread Baking Day</a> is hosted this week by <a href="http://stefanie-herberth.de/2009/07/anouncing-breadbakingday-22-sweet-breads/">Hefe und mehr</a>.<br /><br />It has been an interesting process preparing a post for Bread Baking Day this month. After a busy month getting back into the "flow", I began the process late. Then, as I discovered later, I had been reading outdated information, and thinking that this month was for "small breads", so I went through the recipes I have been saving to find the one for Hot Dog / Hamburger Buns that I had been wanting to try. I laid out all the ingredients that were listed in the recipe, and began the preparation. I mixed together all the wet ingredients and yeast in one bowl, and as I began adding the dry ingredients, I realized that the recipe's ingredients had left out the 3 cups of whole wheat flour that was needed in the recipe. I didn't have any more white flour, and I would normally use a mixture of white flour and bran to make the required amount of whole wheat flour. I could have set everything aside and gone to the local store for a couple of pounds of flour, but then I remembered a bag of special flour that a friend, who owns a cookie baking business, had brought for me. I did note on the label that the floury mixture was made up of several different biodynamic ingredients, but since whole wheat flour seemed to be at the head of the list, I didn't put too much attention to exactly what was in it. As I reached the point where the "dough" should be forming up, it was still a "batter" ... so I tasted it. It was delicious ... and SWEET!! Very sweet! I realized immediately that this mixture was not destined to become sandwich buns<br /><br /><span id="fullpost"><br />Accidental Mango Coffee Bread<br /><br />So, I re-read the list of ingredients in the bag of "flour" and sat down to figure out what I could possibly do with a "sweet bread batter" ... and it came to me ... A COFFEE CAKE!! I remembered that I had 4 fresh mangoes in the refrigerator that I wanted to use up ... so I diced them up to use as a filling. I greased the pan well ... spread a layer of the "bread batter" over the bottom of the pan, put a good thick layer of diced mangoes over the batter, sprinkled a mixture of grated panela (real brown sugar in a block) and cinnamon over the diced mangoes, then added spoonfuls of batter over the top of the mixture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lCr4-d1MVLCH1N2EgkCyDNmYbedMIi73MJZkYK9wuh458X7bSUEkFbeC87E0Q79d94lNgFJYND8FJWW28W9MbwBu81epZRJUj7eFXadlCJZzXtck8INBEUPyySmXu56CwbcHZULG3D0/s1600-h/DSC06734.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lCr4-d1MVLCH1N2EgkCyDNmYbedMIi73MJZkYK9wuh458X7bSUEkFbeC87E0Q79d94lNgFJYND8FJWW28W9MbwBu81epZRJUj7eFXadlCJZzXtck8INBEUPyySmXu56CwbcHZULG3D0/s400/DSC06734.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5364945761452062706" /></a><br />I decided to let it rise for about an hour (it did have yeast in it, after all) and then I baked it at 350' for about 45 minutes ...<br /><br />WOW ... it was really tasty! Its too bad that I could never duplicate the recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQ9SQRXbIaHxSVN_JFThFfk7zcC5ZDp_Zcc9qAJUV0JF9CgDcM3jEF_7ID-F31am3wcTLchRDPEYfulPH4EdTf8mg1lrd0EswFZPnjgVGJ6P6jFyTQlCzcwlhm7v7PxyRw1YBIeX8kFY/s1600-h/DSC06755.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQ9SQRXbIaHxSVN_JFThFfk7zcC5ZDp_Zcc9qAJUV0JF9CgDcM3jEF_7ID-F31am3wcTLchRDPEYfulPH4EdTf8mg1lrd0EswFZPnjgVGJ6P6jFyTQlCzcwlhm7v7PxyRw1YBIeX8kFY/s400/DSC06755.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5364947428794020978" /></a><br />Meanwhile, I didn't realize yet that Bread Baking Day this month calls for "Sweet Breads" and went ahead and blogged the OTHER bread that I made after this one made its unexpected "transition" (I went out to buy more flour) ... then when I went looking for today's Bread Baking Day event, I discovered my error BUT ... I could hardly believe my good luck ... all was not lost .. I still had this incredible Mango Coffee Bread to post.<br /><br />As I began trying to upload the first picture I noticed that the process wasn't completing and that none of my webpages were loading ... I did a quick check and ... sure enough ... someone in our library in the morning had downloaded over the Hughesnet restrictions and our internet connection is now 90% shut down for 24 hours.<br />So, after all, I am not going to be able to finish my post before the end of July. However, all of the pictures that you would normally be seeing in this spot will be posted tomorrow after our penalty has been lifted.<br /><br />(Saturday Note .... our restrictions have been lifted and I am now able to upload the photos for this blog entry).<br /></span></div>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com3tag:blogger.com,1999:blog-8952480822454884267.post-67870473498228590762009-07-31T05:02:00.012-06:002009-07-31T11:35:13.768-06:00Easy, Perfect Homemade Hamburger or Hot Dog Buns<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SY_SHvbKZMr1JSNd2YZo3mEAVTlfg16wvMnye6fgNOyNBDg5cGlElLR26bTZaQpxUuo178Agw5VVKL8I52iamA_2_BeABfaRzRHfkpqC1TZCFId5DhpuYyFFPb1mdbiQv4C7UJzHyic/s1600-h/DSC06780.JPG"><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SY_SHvbKZMr1JSNd2YZo3mEAVTlfg16wvMnye6fgNOyNBDg5cGlElLR26bTZaQpxUuo178Agw5VVKL8I52iamA_2_BeABfaRzRHfkpqC1TZCFId5DhpuYyFFPb1mdbiQv4C7UJzHyic/s400/DSC06780.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5364579040716107346" /></a><br />I wanted to participate in Bread Baking Day (BBD) this month and a week ago I checked online to find the topic and somehow I got the idea that it was "small breads" (now that I look closer, I see that "small breads" was on the menu for August 2008!). So, I made small breads. That is not necessarily a bad thing ... I have wanted to find a great bun recipe that I could use for sandwiches (or hot dogs or hamburgers, but we don't eat them often) for quite some time. One of the Craving Ellie recipes that I missed is for Lobster Roll, and I wanted to use my own home made rolls for it, so this gave me the incentive to read through a pile of recipes for the "perfect" hamburger/hot dog bun ... and try out this one that, yes, could possibly be the most perfect sandwich bun of all!<br /><span id="fullpost"><br />I found what I consider (albeit with somewhat limited experience) to be the perfect recipe (after all, that is what the blog title said) at Baking Delights by Marye Audet.<br /><br /><b><span class="Apple-style-span" style="font-size:large;">Easy, Perfect Homemade Hamburger or Hot Dog Buns</span></b><br /><br /><b>Ingredients:</b><br /><br />1 cup milk<br />1/2 cup water<br />1/4 cup unsalted butter<br />4 1/2 cups flour (unbleached, whole wheat, or a mix)<br />1 package instant yeast<br />1 tablespoons honey<br />1 1/2 teaspoons salt<br />1 egg, room temperature<br /><br /><b>Instructions:</b><br /><br />Heat the milk, water, honey and butter until butter is melted. Check temperature. Depending on the temperature, let cool to 120F. Carefully beat in egg.<br />Mix 2 cups of the flour, yeast, and salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition.<br />When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes.<br />Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun. Shape into smooth balls, flatten slightly, and place on a silpat covered baking sheet.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFm5JKi8xzwrYtKJ7P1ulUQUuD1Zs-9mxYTp77BFhWFo3s0aox7IgsBewPyHIjJUTK-4R25b_7s86Vsl-hGODFQmMA4JPjctgMnt4D_KNeYT564TBrIiwk17EAnpVNBbJkxATdB0XaIaI/s1600-h/DSC06736.JPG" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFm5JKi8xzwrYtKJ7P1ulUQUuD1Zs-9mxYTp77BFhWFo3s0aox7IgsBewPyHIjJUTK-4R25b_7s86Vsl-hGODFQmMA4JPjctgMnt4D_KNeYT564TBrIiwk17EAnpVNBbJkxATdB0XaIaI/s400/DSC06736.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5364586561730184578" /><br /></a></span><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><span id="fullpost">If you are making hot dog buns, the author found it easiest to roll the dough out into a large rectangle and cut into smaller rectangles. Let rise with sides touching.<br />You can brush the tops with egg wash<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoye8vrtc9LHIzSu1HewEUcFfRaAn9pVAzrrf1Ahoya8Aq4R_tZh5XJ_fMXkgkOTpJKcWoUwl2jkY6D4DYELgGlXVDYLwebe_UvPMxkGLMQlWamjQEKcH5kgKOsmvfu-cL2N4TC5lR70/s1600-h/DSC06740.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoye8vrtc9LHIzSu1HewEUcFfRaAn9pVAzrrf1Ahoya8Aq4R_tZh5XJ_fMXkgkOTpJKcWoUwl2jkY6D4DYELgGlXVDYLwebe_UvPMxkGLMQlWamjQEKcH5kgKOsmvfu-cL2N4TC5lR70/s400/DSC06740.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5364633902923733330" /></a><br /><br />and sprinkle with poppy seeds, sesame seeds, coarse sea salt, or whatever you like. You can add dry onion soup mix for onion rolls. These are very versatile!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzU5AodEujskXFg4lJZ6o5wvdteQYmJ7JOSAi7jg8sGhXgwYUOba3JJQYnJ-2pdi4G-XIV9Yv8BFNaSQ_k4dcy8fQr6UqyGPji2bpJDqCsEWnBIM8En7ZrOWpdiSS3ire-vXQLBv4gbI/s1600-h/DSC06744.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzU5AodEujskXFg4lJZ6o5wvdteQYmJ7JOSAi7jg8sGhXgwYUOba3JJQYnJ-2pdi4G-XIV9Yv8BFNaSQ_k4dcy8fQr6UqyGPji2bpJDqCsEWnBIM8En7ZrOWpdiSS3ire-vXQLBv4gbI/s400/DSC06744.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5364634687669720578" /></a>Let rise for 30 to 35 minutes. When buns have almost doubled bake at 400 degrees for 10 to 12 minutes.</span><br /><div><span id="fullpost"><br />Makes 12-16<br /><br /></span></div><div><span id="fullpost">I made 6 hamburg style sandwich buns and we almost immediately heated a couple up for sandwiches of turkey ham, tomatoes and cheese ... and they were perfect ... not heavy and hard to chew with the ingredients of the sandwich. </span></div><div><span id="fullpost"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazfNVSgsII515H87sPGsppdTHJhKDW4IJhgnj0KpnvrJq6jSc2X41T8FL40pb70nU5Ww_4ct5TYjeL6acMhdXX6ytzcYynRGUzwnSXlMYsj48grru8KgPlqd6hk3d78CzW0Rr-6elOEU/s1600-h/DSC06761.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazfNVSgsII515H87sPGsppdTHJhKDW4IJhgnj0KpnvrJq6jSc2X41T8FL40pb70nU5Ww_4ct5TYjeL6acMhdXX6ytzcYynRGUzwnSXlMYsj48grru8KgPlqd6hk3d78CzW0Rr-6elOEU/s400/DSC06761.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5364675038184652770" /></a><span class="Apple-style-span" style="color:#551A8B;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span><br />And I made 6 hot dog buns, so I would have some to make the Lobster Roll recipe.</span></div><div><br /></div><div><span id="fullpost"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrjxQLG17oXzQDJ2WmAGxLUbqdVOLZGnQegWiIrzIfH-XsmoYGxSgWrY1hgaYl1cu1TPLxf2HdGQmX15dOre3rtXIMNd-ivUzecxdMgEl67-bY0FzmNgLrWQk8YvIZoK2RzZZEvkvrkpg/s1600-h/DSC06770.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrjxQLG17oXzQDJ2WmAGxLUbqdVOLZGnQegWiIrzIfH-XsmoYGxSgWrY1hgaYl1cu1TPLxf2HdGQmX15dOre3rtXIMNd-ivUzecxdMgEl67-bY0FzmNgLrWQk8YvIZoK2RzZZEvkvrkpg/s400/DSC06770.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5364677883187379426" /></a><br /><b>Verdict:</b></span></div><div><br /></div><div><span id="fullpost">These were definitely the best home made hot dog and hamburg buns that I have tried so far ... so good that my search has ended and I will now be using this recipe for all my sandwich buns needs. I found them light enough to eat with heavy meat fillings. They had a fine grained texture and an excellent "background" flavor to enhance any sandwich filling.</span></div><div><span id="fullpost"><br /><br /></span></div></div>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com2tag:blogger.com,1999:blog-8952480822454884267.post-5518126349510007892009-07-23T14:42:00.014-06:002009-07-23T21:23:04.862-06:00CEiMB: Oven Baked Onion Rings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3SR0H_v0veY-HB2Fs-FARGjhXnr8R48__4RvSkHGCdoa3loAnK59R_jlB71Zl7zaVyeARlA3r3XSOIiyVz2zP4vPxWebOjO963IKq47RZRWB-q_J0e8M7iGxDk2Ro4UIzEOTv-0UM6w/s1600-h/DSC06719.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3SR0H_v0veY-HB2Fs-FARGjhXnr8R48__4RvSkHGCdoa3loAnK59R_jlB71Zl7zaVyeARlA3r3XSOIiyVz2zP4vPxWebOjO963IKq47RZRWB-q_J0e8M7iGxDk2Ro4UIzEOTv-0UM6w/s400/DSC06719.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5361851269606208754" /></a><br />I began participating in the "<a href="http://www.cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a>" event so that I would be motivated to create and blog at least one new recipe each week ... and now I am making these recipes because they are so incredibly delicious! Every one I have tried so far has been a taste sensation at the table. The recipes that I've missed making for the weekly event, are lined up to try as soon as I am able. Today's choice of <b>Oven Baked Onion Ring</b>s by Mary Ann of <a href="http://maresfoodandfun.blogspot.com/">Meet Me in the Kitchen</a> was another winner.<br /><span id="fullpost"><br /><br />I made some substitutions in the ingredients ...<br /><br />I used home-made yogurt instead of buttermilk.<br />I used regular potato chips instead of "baked" potato chips.<br />and I used regular onions instead of vidalia onions (I only wish I could get vidalia onions!!)<br />Just as a note, I don't usually own "cooking spray" ... that is one of the additions to my larder (along with balsamic vinegar) that was made possible by the opening of a local Walmart. At the rate that I use it, this one can will last me for a few years yet.<br /><b><br /></b><br /><span class="Apple-style-span" style="font-size:large;"><b>Oven Baked Onion Rings</b></span><br /><span class="Apple-style-span" style="font-size:small;">2007, Ellie Krieger, All rights reserved</span><br /><br />4 side-dish servings<br /><br /><b>Ingredients:</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-OHKg1aj1YbQYmfMJ8Y3r6iiaY-B5TB43TeadbUCV40Sw662M-Qe-g7zf_3jwv8ATFIpEP-IWumw-_Y9NIImOzMIzoFs7k2RZZsGCZAVSbQjhlxF2EHNmqjoUYi-vhmLrAnlw-0hUMw/s1600-h/DSC06694.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-OHKg1aj1YbQYmfMJ8Y3r6iiaY-B5TB43TeadbUCV40Sw662M-Qe-g7zf_3jwv8ATFIpEP-IWumw-_Y9NIImOzMIzoFs7k2RZZsGCZAVSbQjhlxF2EHNmqjoUYi-vhmLrAnlw-0hUMw/s400/DSC06694.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5361802168309816418" /></a><br />Cooking spray<br />4 cups baked potato chips<br />1/2 teaspoon cayenne<br />1 cup lowfat buttermilk<br />1/2 cup plus 2 tablespoons all-purpose flour<br />1/2 teaspoon salt<br />1/4 teaspoon fresh ground black pepper<br />1 to 2 large Vidalia onions, peeled<br /><br /><b>Instructions:</b><br /><br />Preheat the oven to 450 degrees F.<br /><br />Spray a baking sheet slightly with oil and set aside.<br /><br />Place potato chips in the bowl of a food processor and process into crumbs, about 20 seconds.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UHluLFh-NGPIqkIXAlpkBKHPjQjCXKI7rSrMERyZwC3Iko3l4wn68CPC84pyZzEVohFiOSNXtj2nYtxD6Rv09511NuVE1rl0BoEkrCYIyo72UgRuHIhkRerq6bzh92P3S51DgiC_wHA/s1600-h/DSC06698.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UHluLFh-NGPIqkIXAlpkBKHPjQjCXKI7rSrMERyZwC3Iko3l4wn68CPC84pyZzEVohFiOSNXtj2nYtxD6Rv09511NuVE1rl0BoEkrCYIyo72UgRuHIhkRerq6bzh92P3S51DgiC_wHA/s400/DSC06698.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5361804776781265474" /></a><br />Transfer to a shallow bowl, add cayenne, and set aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYW0-03PmS4CzbmJtamKmxfnEAnvrZ2LQBhOWPCttzUP7cCFc3FaFDeWNwHaJ5w28nUF70cHf7YXkVoHt0qPT5ChPkmUiquSVAO329ju_iojmzz2q5IfZG6pKqSpkN3qiSLUxqa6x3ak/s1600-h/DSC06700.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYW0-03PmS4CzbmJtamKmxfnEAnvrZ2LQBhOWPCttzUP7cCFc3FaFDeWNwHaJ5w28nUF70cHf7YXkVoHt0qPT5ChPkmUiquSVAO329ju_iojmzz2q5IfZG6pKqSpkN3qiSLUxqa6x3ak/s400/DSC06700.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5361815837519634738" /></a><br />In another bowl, combine buttermilk (or yogurt), 2 tablespoons of flour, salt and pepper and set aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fUUX1XR0SjWZBRiP-aXLz6QGHA_MolwVbayWG0f9NmsPoh5sQyBAcOZ-qTPetE1z2ic6nTha6J-pIid8cJLIo2qYjG4xU1dfSPpaaE2lq011gB1EqhyphenhyphenJv9sKt9lm0AGzVCg_TpexaCQ/s1600-h/DSC06702.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fUUX1XR0SjWZBRiP-aXLz6QGHA_MolwVbayWG0f9NmsPoh5sQyBAcOZ-qTPetE1z2ic6nTha6J-pIid8cJLIo2qYjG4xU1dfSPpaaE2lq011gB1EqhyphenhyphenJv9sKt9lm0AGzVCg_TpexaCQ/s400/DSC06702.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5361817085766338786" /></a><br />Slice onions into 1/2-inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses). You should come out with about 12 to 14 rings.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlq4O0z_B9QU7SxdVf1i9I1yQpAfC_S_ee_Ldpr1LMrqSoaUi93fdebetZarinVvm0qr5b2zkdsvBg-_QenzfknXbazDoZPm2HWA3d7QlMxN7C3AJv__ykCDsQITWdo8ckt-uvbgVfMc/s1600-h/DSC06706.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlq4O0z_B9QU7SxdVf1i9I1yQpAfC_S_ee_Ldpr1LMrqSoaUi93fdebetZarinVvm0qr5b2zkdsvBg-_QenzfknXbazDoZPm2HWA3d7QlMxN7C3AJv__ykCDsQITWdo8ckt-uvbgVfMc/s400/DSC06706.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5361821117663325618" /></a><br />Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjy3UbPK9pd53Qvm2YlGL12CnxA_Y20DztVG4aN7QRjQr-O5B18K3vxj3x825e_-vNoKodSytNlfVfuUgSswAeXyiLKfzwubvPAxW5r5jG7LwY17XAgtZO9zgn2JGxGWFuzmGNTdR7ZNk/s1600-h/DSC06712.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjy3UbPK9pd53Qvm2YlGL12CnxA_Y20DztVG4aN7QRjQr-O5B18K3vxj3x825e_-vNoKodSytNlfVfuUgSswAeXyiLKfzwubvPAxW5r5jG7LwY17XAgtZO9zgn2JGxGWFuzmGNTdR7ZNk/s400/DSC06712.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5361822547922407842" /></a><br />Dip onions 1 at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFy1rg01izE6vwt4H4YTI4fVXVyI_a5ENvfx3p6Ego9MyP2eJG9IV3_Ek1aOUsmDB33fNe-QMrxHPspgUCyawGXaa37eYRTTMUvzea2eagJMNqYGKQsuZfvQoZGHk5ZVCB3xn7JJEx6s/s1600-h/DSC06716.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFy1rg01izE6vwt4H4YTI4fVXVyI_a5ENvfx3p6Ego9MyP2eJG9IV3_Ek1aOUsmDB33fNe-QMrxHPspgUCyawGXaa37eYRTTMUvzea2eagJMNqYGKQsuZfvQoZGHk5ZVCB3xn7JJEx6s/s400/DSC06716.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5361828464407878866" /></a><br />Spray canola oil evenly over rings and bake for 20 minutes, or until coating is crisp.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThnTvHGfMs_DzVK0-lU9DRZHQkgdb3V0k7CxeBdn2fcZ8CLwW78GsRiq3zvFCug858HmsB8bd6tBppyeSgXqNQyxVQc2Q0yQiILs8RA9du8l6rLYorJFIM2-N8pQ8hdkq0PQbAa0AVJI/s1600-h/DSC06717.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThnTvHGfMs_DzVK0-lU9DRZHQkgdb3V0k7CxeBdn2fcZ8CLwW78GsRiq3zvFCug858HmsB8bd6tBppyeSgXqNQyxVQc2Q0yQiILs8RA9du8l6rLYorJFIM2-N8pQ8hdkq0PQbAa0AVJI/s400/DSC06717.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5361846823264169682" /></a><br />Season with salt, to taste, and serve immediately.<br /><br /><br /><b>Verdict</b>:<br /><br />I had company here for lunch, and served the Onion Rings with Linguini w/ Cilantro Pesto and ... well ... we ate them all! They were excellent. The only thing they lacked was a good dip ... we all agreed that a ranch style dip would have finished off the flavor of the dish perfectly. In the absence of that, I served mayonaise with the Onion Rings and we were all quite satisfied with the result. I would like to experiment a bit with the coating ... I'm sold on the yogurt part of it ... it gave a fantastic flavor. But I'm thinking to TRY with bread crumbs (maybe that excellent coating that was on the fish sticks) or with cracker crumbs. I liked the bite of the cayenne.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6ADt3_RKuEqbjvQhmDkM8-XuzuhvFUb1NapZ9YEND5czA4ejiqUPMZRq1raVRWSPR-aqvAEM8TvpFkayMksFsShGHccJxHRglvZoAIHKma-Jgm_2eSBSPw6J5FpgxybWkg890kyhh2w/s1600-h/DSC06724.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6ADt3_RKuEqbjvQhmDkM8-XuzuhvFUb1NapZ9YEND5czA4ejiqUPMZRq1raVRWSPR-aqvAEM8TvpFkayMksFsShGHccJxHRglvZoAIHKma-Jgm_2eSBSPw6J5FpgxybWkg890kyhh2w/s400/DSC06724.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5361788736705333794" /></a><br /></span>Anne Lossinghttp://www.blogger.com/profile/00352493466101958103noreply@blogger.com4