tag:blogger.com,1999:blog-65261637292836630162024-03-19T04:22:49.402-04:00lahatchita eats...Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.comBlogger165125tag:blogger.com,1999:blog-6526163729283663016.post-87059133644794958782015-01-08T23:33:00.002-05:002015-01-08T23:33:21.498-05:00Balsamic ChickenNo picture here, but this is a very simple yet flavorful recipe that was perfect for a busy weeknight when we needed something besides pasta or breakfast for dinner. The original recipe calls for a whole chicken, but I used chicken breasts.<br />
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Ingredients<br />
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1/4 cup balsamic vinegar<br />
2 Tbsp. Dijon mustard<br />
2 Tbsp. fresh lemon juice<br />
1 garlic cloves, chopped<br />
2 Tbsp. olive oil<br />
salt and freshly ground black pepper<br />
2-4 chicken breasts<br />
1/2 cup chicken broth<br />
1 tsp. lemon zest<br />
1 Tbsp. chopped fresh parsley<br />
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Directions<br />
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1. Whisk together vinegar through salt and pepper into a small bowl. Combine vinaigrette and chicken in a large plastic bag, seal, and coat. Refrigerate, tossing occasionally for 30 min-2 hours.<br />
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2. Preheat oven to 400 degrees. Arrange chicken on large greased baking dish. Roast until the chicken is cooked through, about 40 min- 1 hour (depending on cut of chicken and how much). Cover with foil if the chicken is browning too quickly. Remove from oven and transfer chicken to serving platter. Whisk in chicken broth to pan drippings. Drizzle drippings over chicken and garnish with lemon zest and parsley.<br />
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from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-chicken-with-balsamic-vinaigrette-recipe.html"><i>Giada </i></a>Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-4798926962386410422015-01-08T23:24:00.001-05:002015-01-08T23:36:46.977-05:00Homemade Granola<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1214.photobucket.com/albums/cc483/lahatchita/2014%2004%20April/PS_04022014_19581_zps4e9d8d5a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1214.photobucket.com/albums/cc483/lahatchita/2014%2004%20April/PS_04022014_19581_zps4e9d8d5a.jpg" height="428" width="640" /></a></div>
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<a href="http://i1214.photobucket.com/albums/cc483/lahatchita/2014%2004%20April/PS_04022014_19580_zpsda5905f6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1214.photobucket.com/albums/cc483/lahatchita/2014%2004%20April/PS_04022014_19580_zpsda5905f6.jpg" height="428" width="640" /></a></div>
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<a href="http://i1214.photobucket.com/albums/cc483/lahatchita/2014%2004%20April/PS_04022014_19579_zpsb02e5eee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1214.photobucket.com/albums/cc483/lahatchita/2014%2004%20April/PS_04022014_19579_zpsb02e5eee.jpg" height="428" width="640" /></a></div>
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Recipe from Shari Goodman</div>
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We have been enjoying this recipe for a while! We love it with a splash of almond milk or with yogurt and berries. It is my kind of recipe where you can add a bit more or a bit less and eyeball what you're adding in. I usually add extra almonds because I love the crunch.</div>
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Ingredients</div>
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5 cups rolled oats</div>
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1 cup slivered almonds</div>
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1 tsp cinnamon</div>
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1 tsp kosher salt</div>
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1/2 cup millet</div>
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1 cup unsweetened shredded coconut</div>
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2 Tbsp. chia seeds</div>
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1 cup honey</div>
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3/4 cup coconut oil</div>
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1 tsp vanilla extract</div>
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1/4 tsp almond extract</div>
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Directions</div>
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Mix the dry ingredients (rolled oats through chia seeds) together in a large bowl. Melt together honey and oil, then add vanilla and almond extract. Stir honey mixture into the dry ingredients. Bake for 25-30 minutes at 325 on jelly roll pans lined with parchment paper, stirring every 5 minutes or so. Remove from oven and allow to cool. (Granola will continue to harden as it cools.) Store in airtight container. </div>
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<br />Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-75158530966251489882014-09-06T22:22:00.001-04:002015-01-08T23:43:27.143-05:00Whole Wheat Banana Zucchini Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1214.photobucket.com/albums/cc483/lahatchita/2014%2002%20February/PS_02212014_19374_zps8996aaf8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1214.photobucket.com/albums/cc483/lahatchita/2014%2002%20February/PS_02212014_19374_zps8996aaf8.jpg" height="427" width="640" /></a></div>
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<a href="http://i1214.photobucket.com/albums/cc483/lahatchita/2014%2002%20February/PS_02212014_19402_zps247f5352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1214.photobucket.com/albums/cc483/lahatchita/2014%2002%20February/PS_02212014_19402_zps247f5352.jpg" height="427" width="640" /></a></div>
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Ingredients</div>
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2 cups white whole wheat flour (I usually use King Arthur brand)</div>
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1 tsp. baking powder</div>
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1 tsp. baking soda</div>
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1/2 tsp. salt (I use sea salt)</div>
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1 tsp. ground cinnamon</div>
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3 large ripe bananas + 1 finely grated med. zucchini OR 4 large ripe bananas (mashed) </div>
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1/4 cup melted coconut oil, cooled a bit*</div>
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1 egg, lightly beaten</div>
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1 cup unsweetened applesauce</div>
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2 tsp. vanilla extract</div>
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1/4 cup sweetener (I use honey)**</div>
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Directions</div>
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In a medium bowl whisk together dry ingredients (flour-cinnamon). </div>
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In a large bowl combine mashed bananas, zucchini, coconut oil, egg, applesauce, vanilla, and honey. Mix well. Add in dry ingredients and mix just until combined. {Can add a bit more applesauce if it seems dry, but I usually don't need to- depending on who was helping me measure flour :) }</div>
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Bake at 350 for 16-18 min, Remove and allow to cool on a wire rack.</div>
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*If for some reason you don't want to use oil, just add extra applesauce in its place. I do that often with <span class="il" style="background-color: #ffffcc;">muffins</span>, but I love the hint of the coconut oil! I think next time I'll try just 1/8 cup b/c that might be enough to get the same effect.</div>
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**Depending on the sweetness/ripeness of your bananas or the sweetness of your tooth, you may want more sweetener- something to play around with. I think the recipe I loosely adapted it from used 1 cup.</div>
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***Made at high altitude and added 4 Tbsp. extra flour</div>
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Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-21758953996938941992013-11-05T13:25:00.000-05:002013-11-05T14:58:56.300-05:00Chocolate Caramel Cheesecake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqjasTzHp3Cz_SwoL2etyVmqO6xfIaKygd7mtjugGu0gY41-ol9KmKzcZfBGtoHrxLpSgdUIm73nbbIDW61pUKKFkqVsvCO2w75sJuh6DUFvKnt3Z4z7l48i6i9czujfWPYkpAsXtYCA/s1600/PS_08102013_16905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqjasTzHp3Cz_SwoL2etyVmqO6xfIaKygd7mtjugGu0gY41-ol9KmKzcZfBGtoHrxLpSgdUIm73nbbIDW61pUKKFkqVsvCO2w75sJuh6DUFvKnt3Z4z7l48i6i9czujfWPYkpAsXtYCA/s640/PS_08102013_16905.jpg" width="640" /></span></a></div>
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<span style="font-family: Times, Times New Roman, serif;">This was one of the few left over slices available to photograph after Nick's birthday. He requested this cheesecake and it did not disappoint. While the caramel flavor is subtle (especially considering the work it takes for it!) it is detectable and makes it all the more decadent. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Ingredients</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 crumb crust (recipe below)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 cup sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;">3/4 cup heavy cream</span></div>
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<span style="font-family: Times, Times New Roman, serif;">8 oz. fine-quality bittersweet chocolate (not unsweetened), chopped</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 cup sour cream</span></div>
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<span style="font-family: Times, Times New Roman, serif;">3 (8 oz.) packages cream cheese, softened</span></div>
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<span style="font-family: Times, Times New Roman, serif;">4 large eggs</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tsp. vanilla extract</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Directions</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />1. Make crumb crust as directed. Preheat oven to <span style="background-color: white; letter-spacing: 1px; line-height: 14px; text-align: justify;">350°F.</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="text-align: -webkit-auto;">2. Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowing with a fork, until melted and pale golden. Cook caramel withouts stirring, swirling pan until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring until caramel is </span><span style="background-color: transparent;">dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.</span></span></div>
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<span style="background-color: transparent; font-family: Times, Times New Roman, serif;">3. Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. </span></div>
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<span style="background-color: transparent; font-family: Times, Times New Roman, serif;">4. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in the middle of the oven 55 minutes, or until the cake is set 3 inches from the edge but the center is still slightly wobbly when the pan is gently shaken.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: transparent;">5. Remove cake from oven and place on a cooling rack. Run a knife around top </span><span style="background-color: transparent;">edge of cake to loosen. (Cake will </span><span style="background-color: transparent;">continue to set as it cools.) When completely cool, chill cake, loosely covered, at least 6 hours. Remove sides of pan and transfer cake to a plate or platter. Bring to room </span><span style="background-color: transparent;">temperature before serving. </span></span></div>
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<span style="background-color: transparent; font-family: Times, Times New Roman, serif;">Cheesecake keeps, covered and chilled, 1 week.</span></div>
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<span style="background-color: transparent; font-family: Times, 'Times New Roman', serif;">{I can't remember if I did a 'bath' this time, but I </span><a href="http://lahatchitaeats.blogspot.com/2011/11/peanut-butter-chocolate-cheesecake.html" style="background-color: transparent; font-family: Times, 'Times New Roman', serif;">usually do for cheesecake</a><span style="background-color: transparent; font-family: Times, 'Times New Roman', serif;">.}</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>Crumb crust </i>(I made double the crust as suggested. I had ample for the crust and some left to add on top- you might be able to get by with 1.5 the recipe)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1.5 cups finely ground cookies such as chocolate wafers (impossible to find! use choc. Teddy grahams)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">5 Tbsp. unsalted butter, melted</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/3 cup sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/8 tsp. salt</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Stir together crust ingredients and press onto bottom and up the sides of a buttered 24 cm sprinform pan. Fill right away or chill up to 2 hours.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Cheesecake Recipe adapted from <a href="http://www.epicurious.com/recipes/recipe_views/views/102589" style="text-decoration: none;">Epicurious.com</a> crust recipe adapted from <a href="http://www.epicurious.com/recipes/recipe_views/views/102603" style="text-decoration: none;">Gourmet Magazine</a>, found on <a href="http://smittenkitchen.com/blog/2006/08/no-teddy-bear-guts-no-glory/">Smitten Kitchen</a></span></div>
Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com1tag:blogger.com,1999:blog-6526163729283663016.post-53595147884356581472013-11-05T12:35:00.001-05:002013-11-05T12:35:23.518-05:00Peach Mango Pineapple Salsa<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTx3bERewxOd2-YjMPeNtgllMXIFlRDiV-pJHroUroAfJRcWJmuXYyFnK09rpShaF7qLI93yhhNfZPQGegYdGU9o611T9u30NJ1BY6OMp-St8i9whv6QIFOv899PtkPzTU0ASrJyFBg/s1600/PS_06302013_16402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTx3bERewxOd2-YjMPeNtgllMXIFlRDiV-pJHroUroAfJRcWJmuXYyFnK09rpShaF7qLI93yhhNfZPQGegYdGU9o611T9u30NJ1BY6OMp-St8i9whv6QIFOv899PtkPzTU0ASrJyFBg/s640/PS_06302013_16402.jpg" width="640" /></a></div>
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Oh dear. Why do I do this to myself! I wait months and months to type a recipe up and by the time I want to use it again I can't find the paper I scribbled it on. This recipe was inspired from one I had at a church event but when I went to make it I didn't have the right ingredients. The alternative was also delightful so that was how we made it all summer. It was all done by approximation, so have at it.<br />
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Ingredients<br />
tomatoes (fresh from the backyard!)<br />
peaches<br />
mangoes<br />
fresh pineapple<br />
cilantro<br />
lime juice<br />
jalapeño (original used Serrano peppers)<br />
red onion or green onion<br />
bit of salt<br />
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Combine all ingredients and refrigerate. Serve with tortilla chips, grilled chicken/fish/pork, quesadillas, enchiladas etc.<br />
Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-33842218940270914772013-11-05T12:13:00.000-05:002013-11-05T12:13:19.985-05:00Citrus and Soy-Marinated Pork<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbOq4j7UBumCE1EuEuq7yEQ1U6FWEweVlcw85e4mj14Ig2po4HvcSyvMMbsUdulA5iWUi2x-3SsUljEhanH4ynTUVlHkiOrWfOxlRQYcfycs3OJo5ROWYYqcFvVZkxUxYl_UkQBm6xg/s1600/PS_05022012_10306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbOq4j7UBumCE1EuEuq7yEQ1U6FWEweVlcw85e4mj14Ig2po4HvcSyvMMbsUdulA5iWUi2x-3SsUljEhanH4ynTUVlHkiOrWfOxlRQYcfycs3OJo5ROWYYqcFvVZkxUxYl_UkQBm6xg/s640/PS_05022012_10306.jpg" width="640" /></a><br />
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This is something my sister-in-law made a while back that we enjoyed. The pork isn't the star of the picture because this was the following day, but this gives a better idea of portion anyway. We enjoyed it with soba noodles and steamed veggies.<br />
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Ingredients<br />
<br />
2-3 lbs pork tenderloin<br />
3/4 cup extra virgin olive oil<br />
1/3 cup soy sauce<br />
2 Tbsp. Worcestershire sauce<br />
1 Tbsp. dry mustard<br />
1 tsp. salt<br />
1 tsp. black pepper<br />
2 Tbsp. red wine vinegar<br />
1 tsp. dried parsley flakes<br />
2 cloves garlic, finely minced<br />
2 Tbsp. freshly squeezed lemon juice (from about 1 lemon)<br />
<br />
Directions<br />
1. Combine all the ingredients except pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Mariade for 8-10 hours.<br />
2. Preheat grill. Remove pork from marinade and grill about 3-4 minutes on each of the 4 sides (exact time will depend on temperature of grill) or until the internal temperature is 150-155 degrees. Remove from grill, tent with foil, and allow to rest 10 minutes before slicing and serving.<br />
<i><br /></i>
<a href="http://www.melskitchencafe.com/2011/05/citrus-and-soy-marinated-grilled-pork-tenderloin.html"><i>from Mel's Kitchen Cafe</i></a><br />
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Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-34559215393111652402013-11-05T12:02:00.000-05:002013-11-05T12:02:31.579-05:00Citrus Green Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpptl3d8fNN2fxMxsdBQ2ften2GyLCAMIpg0kOBKl4DHLNenS307gvNa3KjWTMn6Uf3O3U1qz6iaOsvEvZX0Zs8VN0WyibxoyVOQTPz6MZ-P28FyuzbLCCspgiIEPO-L6lr4LkVYLjQ/s1600/PS_01082013_14186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpptl3d8fNN2fxMxsdBQ2ften2GyLCAMIpg0kOBKl4DHLNenS307gvNa3KjWTMn6Uf3O3U1qz6iaOsvEvZX0Zs8VN0WyibxoyVOQTPz6MZ-P28FyuzbLCCspgiIEPO-L6lr4LkVYLjQ/s640/PS_01082013_14186.jpg" width="640" /></a></div>
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The oranges on our trees are starting to beckon to me! Truthfully I don't love oranges straight up-too much pulp. But, I love freshly squeezed orange juice (thankfully Santa gave us a juicer last Christmas) and I love incorporating oranges into our smoothies. This isn't a recipe so much as an idea, but we all love it! Just eyeball the amounts and play with the flavors until you find your favorite ratio. All of the citrus pictured above was from either our yard or family/friend...one very nice perk of Arizona living.<br />
<br />
Citrus Green Smoothie<br />
<br />
fresh orange juice<br />
spinach<br />
orange segments, seeds removed<br />
fresh pineapple<br />
frozen banana<br />
<br />
Mix well in a blender and enjoy!Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-35849157311360730332013-11-05T11:53:00.001-05:002013-11-05T12:02:56.580-05:00Whole Wheat Pumpkin Pancakes<div class="separator" style="clear: both; text-align: center;">
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We made these festive pancakes for breakfast on Halloween- I even added a couple of chocolate chips for Siena. I know, crazy. On Halloween I tried the recipe as written, but for regular non-holiday mornings I'll use the modifications below- omitting oil, using all whole wheat flour, using a whole egg instead of egg whites (b/c I can crack an egg one-handed with a baby on my hip, but I am not talented enough to separate egg whites from yoke with only one hand) and adding a little extra pumpkin. Calvin Boy wasn't a huge fan of dinner last night and ended up eating 5 pancakes this morning (plus fruit!). This recipe makes a decent amount too, so we have extra for tomorrow and a couple to throw in the freezer.<br />
<br />
Ingredients<br />
<br />
2 cups white whole wheat flour<br />
1 Tbsp baking powder<br />
1/2 tsp ground ginger<br />
1/2 tsp ground nutmeg<br />
1/2 tsp salt<br />
1-2 tsp ground cinnamon<br />
1 egg, slightly beaten<br />
1 1/2 cups milk<br />
2 Tbsp applesauce (in place of oil)<br />
3/4 cup canned pumpkin<br />
2 Tbsp sweetener (honey, maple syrup, brown sugar, etc.)<br />
<br />
<br />
Directions<br />
<br />
1. In a large mixing bowl, combine flour, baking powder, ginger, nutmeg, salt, and cinnamon.<br />
<br />
2. In a medium sized mixing bowl, combine egg, milk, applesauce, pumpkin, and sweetener. Add pumpkin mixture to flour mixture and stir until just moistened. If batter seems too thick, add a bit of milk to thin it to the desired consistency.<br />
<br />
3. Heat griddle on medium heat. Pour batter by 1/4 cup onto greased griddle. Flip pancake when bubbles appear at the top.<br />
<br />
adapted from <a href="http://therecipecritic.com/2013/09/skinny-pumpkin-pancakes/"><i>The Recipe Critic</i></a>Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-32474934532853675702013-08-21T16:05:00.000-04:002013-08-21T16:05:00.658-04:00Black Forbidden Rice with Peaches and Snap Peas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1gbfpCwE2C30oCdwQMgzp5mqv9Qwa9l3GL-N6qMcPbkm-z14BOBOGcTSAIz9fWk9ZTXN9X5V2eHDEl4l0Pk4ClZ8aCBDh-S0yQKrUzv3rm_wcA9PW_a4RSnFMcyy56qpce6N_qADVQ/s1600/PS_07052013_16648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1gbfpCwE2C30oCdwQMgzp5mqv9Qwa9l3GL-N6qMcPbkm-z14BOBOGcTSAIz9fWk9ZTXN9X5V2eHDEl4l0Pk4ClZ8aCBDh-S0yQKrUzv3rm_wcA9PW_a4RSnFMcyy56qpce6N_qADVQ/s640/PS_07052013_16648.jpg" width="640" /></a></div>
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Let's pretend this picture doesn't really look like this. Oh well. It was a fun and colorful dish. Calvin ate it enthusiastically...so enthusiastically that despite sweeping I was still finding little rice grains all over (which just so happen to look exactly like little bugs when they are on the floor.) Appetizing picture and appetizing description, right?<br />
<br />
Ingredients<br />
<i>Rice</i><br />
3 1/2 cups water<br />
2 cups forbidden rice<br />
1 (1.5 inch) piece fresh ginger, peeled and finely chopped<br />
2 tsp. kosher salt<br />
1 Tbsp. oil (I used grapeseed)<br />
2 1/2 cups snap peas, trimmed and cut into 1-inch pieces<br />
2 peaches, pitted and sliced<br />
<br />
<i>Dressing</i><br />
1/4 cup seasoned rice vinegar<br />
1/4 cup grapeseed oil<br />
3 Tbsp. honey<br />
1 Tbsp. soy sauce<br />
<br />
Directions<br />
1. To make the rice, bring water, rice, ginger, and salt to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl. Add peas and peaches.<br />
<br />
2. For the dressing, whisk together vinegar, oil, honey and soy sauce in a medium bowl, until smooth. Pour dressing over rice mixture and toss well. Serve warm or at room temperature.<br />
<br />
<span style="font-size: x-small;">
<span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; line-height: 15px;"><br /></span>adapted slighlty from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/black-forbidden-rice-with-peaches-and-snap-peas-recipe/index.html"><i>Giada</i></a></span>Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-66670699174501545362013-08-21T15:55:00.002-04:002013-08-21T15:55:58.722-04:00Grilled Lemon and Rosemary Chicken<div class="separator" style="clear: both; text-align: center;">
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Nick made this chicken for us (he even chose the recipe on his own!) and we paired it with <a href="http://lahatchitaeats.blogspot.com/2010/11/sweet-potato-gnocchi-with-fried-sage.html">sweet potato gnocchi with fried sage</a> and <a href="http://lahatchitaeats.blogspot.com/2012/09/massaged-kale-salad.html">massaged kale salad</a> for a truly delicious dinner. (It was our anniversary!) It was especially fun to get the herbs and kale from our drooping-in-the-heat garden and spend the afternoon cooking together.<br />
<br />
Ingredients<br />
<br />
1/4 cup freshly squeezed lemon juice (about 2 lemons)<br />
1/4 cup olive oil<br />
1 Tbsp. Dijon mustard<br />
1-2 Tbsp. finely chopped fresh rosemary<br />
3 cloves garlic, minced<br />
Kosher salt and freshly ground black pepper<br />
boneless, skinless chicken breasts (or other cut of choice)<br />
1 lemon, sliced in half (optional)<br />
baby arugula (optional), as a bed for the grilled chicken<br />
<br />
Directions<br />
<br />
Whisk together lemon juice, olive oil, mustard, rosemary, garlic and a big pinch of salt and pepper in a measuring cup. In a large zip-loc bag or a glass dish combine chicken and marinade. Turn to coat and allow chicken to marinade up to 30 minutes at room temperature (or longer in the fridge for even more flavor).<br />
<br />
Cook on a greased grill over medium-high heat, discarding left over marinade. Cook about 6 minutes per side for chicken breasts. (Optional- place lemon halves cut-side down on the grill grade and grill until charred, about 4 minutes.)<br />
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<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">from <a href="http://www.foodnetwork.com/recipes/jamie-deen/grilled-lemon-and-rosemary-chicken-recipe/index.html"><i>Food Network</i></a></span>Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-15039219812348578012013-08-21T13:32:00.002-04:002013-08-21T14:09:17.436-04:00Whole Grain Pancake Mix <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4k_8awb97N-gpWx2iUseebdcx73Q0pC1saQS2yRxKn1K24lfYlOB5ROiJ1AvMZaV93mPjP7kOS6kpTz078SYZHQnzP4-lJt3-pS1mGOotsAHbR3eFUlRk8N9ESzQrwoWQWgJ8stQFQ/s1600/PS_07202013_16581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4k_8awb97N-gpWx2iUseebdcx73Q0pC1saQS2yRxKn1K24lfYlOB5ROiJ1AvMZaV93mPjP7kOS6kpTz078SYZHQnzP4-lJt3-pS1mGOotsAHbR3eFUlRk8N9ESzQrwoWQWgJ8stQFQ/s640/PS_07202013_16581.jpg" width="640" /></a></div>
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Well, here I am trying to play catch up and post some of the recipes that have been floating around on my computer. I'll admit, I haven't been trying many new recipes. The past year of residency was a loooong one. It was Nick's busiest year and having a new baby didn't leave me much motivation to be adventurous in the kitchen. I was ever grateful for this little spot where I could quickly find recipes that we've tried and enjoyed-making my grocery shopping and meal planning so much easier.<br />
<br />
I saw this recipe for pancake mix a few months ago and immediately tried it out. I made a double batch and froze it and had great results. As always, I adapted it to what is usually in my fridge (i.e. probably no buttermilk, maybe no eggs- other eggless recipes are already drafted.) It is simple and great on it's own (or drizzled with something extra delicious) and my kids absolutely love it. Win win.<br />
<br />
<br />
Ingredients<br />
<i>Mix</i><br />
3 1/2 cups old-fashioned rolled oats<br />
4 cups white whole-wheat flour<br />
1 cup unbleached all-purpose flour<br />
3 Tbsp. sugar<br />
3 Tbsp. baking powder<br />
1 Tbsp. baking soda<br />
1 Tbsp. salt<br />
3/4 cup canola oil*<br />
<br />
<i>Pancakes</i><br />
1 cup mix (above)<br />
3/4 cup buttermilk (or 1/2 cup greek yogurt + 1/4 cup milk)<br />
1 large egg, lightly beaten (or a few Tbsp. of applesauce)<br />
1 tsp. vanilla extract<br />
1/2 tsp. lemon zest, optional<br />
<br />
Directions<br />
<i>Mix</i><br />
Pulse oats in a food processor until finely ground (but not a powder). Transfer oats to an electric mixer and add in flours, sugar, baking power, baking soda, and salt. Mix on low speed to combine. Drizzle oil in bowl slowly while mixer is still running. Continue to mix until evenly combined and mixture clumps slightly.<br />
<br />
Transfer to an air-tight container and store up to 1 week at room temperature or long term in the freezer.<br />
<i><br /></i>
<i>Pancakes</i><br />
Combine 1 cup of pancake mix with buttermilk (I always use the yogurt/milk mixture), egg (or applesauce), vanilla extract, and optional lemon zest. Allow to sit for about 15 mintues while the whole grains absorb liquid.<br />
<br />
Heat skillet over medium heat and pour 1/3 cup batter onto greased skillet. Cook until bubbles form and flip over, allowing other side to cook until lightly golden brown.<br />
<br />
Notes:<br />
-For my two kids who LOVE pancakes, I prepare 2 cups of mix at a time. We usually have a few pancakes left over for the following morning.<br />
<br />
*I put way less than 3/4 cup of oil, just a drizzle to get it to stick together a bit. I may try coconut oil next time.<br />
<br />
slightly adapted from <a href="http://www.annies-eats.com/2013/06/10/baking-with-whole-grains-whole-grain-pancake-mix/"><i>Annie's Eats</i></a>, originally from <a href="http://www.kingarthurflour.com/shop/items/king-arthur-flour-whole-grain-baking-cookbook"><i>King Arthur Flour Whole Grain Baking</i></a><br />
<br />Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-67909446264261682432013-01-12T17:35:00.001-05:002013-01-12T17:35:22.238-05:00Blueberry Crumb Bars<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWzHnD7mUHY5AK_0QPMlIuIyrJ9oi3e8bRFoaJcbxFkan1lyNKSVlR8VIoumIVd28NKztN6K-93WXZcX1B_Cun6O7DP3_mKdHqJV6A-WDNecMeTJy7daUtaJt64Fnoqi-VHVV91NndA/s1600/PS_06172012_10904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWzHnD7mUHY5AK_0QPMlIuIyrJ9oi3e8bRFoaJcbxFkan1lyNKSVlR8VIoumIVd28NKztN6K-93WXZcX1B_Cun6O7DP3_mKdHqJV6A-WDNecMeTJy7daUtaJt64Fnoqi-VHVV91NndA/s640/PS_06172012_10904.jpg" width="640" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Clearly, some of these recipes have been waiting since summer to be put up. Oops.</span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Ingredients </span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 cup white sugar</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon baking powder</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 cups all-purpose flour</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 cup cold unsalted butter (2 sticks or 8 ounces)</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 egg</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/4 teaspoon salt</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Zest and juice of one lemon</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4 cups fresh blueberries</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1/2 cup white sugar</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4 teaspoons cornstarch</span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Directions</span></span><br />
</div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.</span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and
baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter
to blend in the butter and egg. Dough will be crumbly. Pat half of dough
into the prepared pan.</span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3. In another bowl, stir together the sugar, cornstarch and lemon
juice. Gently mix in the blueberries. Sprinkle the blueberry mixture
evenly over the crust. Crumble remaining dough over the berry layer.</span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4. Bake in preheated oven for 45 minutes, or until top is slightly
brown. Cool
completely before cutting into squares.</span></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-small;"><br /></span></div>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;">from </span><span style="font-size: x-small;"><i><a href="http://smittenkitchen.com/blog/2008/07/29/blueberry-crumb-bars/" style="font-family: Georgia,"Times New Roman",serif;">Smitten Kitchen</a></i></span>Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-3601251311332069422013-01-12T17:32:00.000-05:002013-01-12T17:32:25.481-05:00Lemon Crinkle Cookies<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1214.photobucket.com/albums/cc483/lahatchita/PS_12032012_13685_zpsf7cbe3f7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://i1214.photobucket.com/albums/cc483/lahatchita/PS_12032012_13685_zpsf7cbe3f7.jpg" width="640" /></a></div>
My sister-in-law, Mandy has a huge lemon tree in her yard. I mean huge. Seriously, there are hundreds of lemons on it. So, there will be lots of lemon recipes to try. Too bad most recipes don't call for very many lemons!<br />
<br />
<div>
</div>
<div>
Ingredients</div>
<div>
</div>
<div>
1/2 cup butter, softened</div>
<div>
1 cup granulated sugar</div>
<div>
1/2 teaspoon vanilla extract</div>
<div>
1 whole egg</div>
<div>
1 tsp <span class="il">lemon</span> zest</div>
<div>
1 Tbsp fresh <span class="il">lemon</span> juice- I just used one entire lemon, zest + juice</div>
<div>
1/4 teaspoon salt</div>
<div>
1/4 teaspoon baking powder</div>
<div>
1/8 teaspoon baking soda</div>
<div>
1 1/2 cups all-purpose flour</div>
<div>
1/2 cup powdered sugar</div>
<div>
</div>
<div>
Directions</div>
<div>
</div>
<div>
1. Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside. {I used a baking mat}</div>
<div>
2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, <span class="il">lemon</span>
zest, and juice. Scrape sides and mix again. Stir in all dry
ingredients slowly until just combined, excluding the powdered sugar.
Scrape sides of bowl and mix again, briefly. Pour powdered sugar onto a
large plate. Roll a heaping teaspoon of dough into a ball and roll in
the powdered sugar. Place on baking sheet and repeat with remaining
dough.
</div>
<div>
</div>
<div>
Bake for 9-11 minutes or until bottoms begin to barely brown and
cookies look matte (not melted or shiny). Remove from oven and cool
cookies about 3 minutes before transferring to cooling rack.</div>
<div>
</div>
<div>
*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.</div>
<div>
</div>
<div>
from Aunt Cindy </div>
Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-69594872551756492702013-01-12T17:31:00.003-05:002013-01-12T17:31:50.420-05:00Coconut-Curry Chicken Soup<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1214.photobucket.com/albums/cc483/lahatchita/PS_11062012_13443_zps3dccb6b1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://i1214.photobucket.com/albums/cc483/lahatchita/PS_11062012_13443_zps3dccb6b1.jpg" width="640" /></a></div>
<br />
Ingredients<br />
<br />
1 3 lb. whole chicken (or 1 lb. chicken breast), cooked, and shredded<br />
1 Tbsp. canola oil<br />
1/4 cup shallots, thinly sliced<br />
2 carrots, peeled and grated<br />
3 cloves garlic, minced<br />
1 Tbsp. fresh ginger, minced or grated<br />
2 tsp. red curry paste<br />
1 1/2 tsp. curry powder<br />
1/2 tsp. turmeric<br />
1/2 tsp. ground coriander<br />
6 cups homemade or low-sodium chicken broth<br />
1 (14 oz.) can light coconut milk<br />
3/4 cup long grain brown rice OR 6 oz. soba noodles<br />
1/2 cup green onions, sliced + extra for garnish<br />
1 tsp. organic cane sugar<br />
2 Tbsp. fish sauce<br />
1/2 cup fresh cilantro, chopped + extra for garnish<br />
1/4 tsp. crushed red pepper<br />
salt and freshly ground black pepper, to taste <br />
lime wedges, for serving<br />
<br />
Directions<br />
<br />
1. Heat oil in a large pot over medium heat. Add the shallot and carrots
and saute several minutes until tender. Add the garlic and ginger and
saute for 1 minute. Stir in the curry paste, curry powder, cumin, and
coriander and cook spices for another minute. Add the chicken broth,
coconut milk, and rice (or noodles) and bring to a boil. Cover, reduce
heat, and simmer for about 30 minutes, until the rice is tender (reduce
the time if you're cooking noodles).<br />
<br />
2. Stir in the shredded chicken, green onions, sugar, fish sauce,
cilantro, and red pepper. Simmer just long enough to heat through.
Season to taste with salt and pepper. Serve sprinkled with extra green
onions and cilantro and garnish with a lime wedge. <br />
<br />
<br />
<span style="font-size: x-small;">from <i><a href="http://www.ahintofhoney.com/2011/01/coconut-curry-chicken-soup.html">A Hint of Honey, (Adapted from </a><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001860092&cookbook_id=4969185">Cooking Light</a>)
</i></span>Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-40848648395242873252013-01-12T17:31:00.002-05:002013-01-12T17:31:37.722-05:00Blueberry Muffins with Streusel Topping<div class="separator" style="clear: both; text-align: center;">
<a href="http://i875.photobucket.com/albums/ab312/njshatch/PS_08202012_12370_zps7c8cdff1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://i875.photobucket.com/albums/ab312/njshatch/PS_08202012_12370_zps7c8cdff1.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i875.photobucket.com/albums/ab312/njshatch/PS_08192012_12244_zpscc651d18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://i875.photobucket.com/albums/ab312/njshatch/PS_08192012_12244_zpscc651d18.jpg" width="640" /></a></div>
<br />
<br /><span style="font-size: small;"><span style="font-size: small;">Ingredients</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-size: small;"><span style="font-size: small;">streusel topping</span></span></i></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"> 4 <span style="font-size: small;">Tbsp</span> brown sugar</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">1 Tbsp flour </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">2 tsp melted butter</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">large pinch of cinnamon </span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<span style="font-size: small;"><i><span style="font-size: small;"> <span style="font-size: small;">muffins</span></span></i></span><br />
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">2 cups all purpose flour </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">1 1/2 t<span style="font-size: small;">sp </span>baking powder</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"> 1/2 tsp salt</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"> 1/2 cup (1 stick) unsalted butter, softened </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">1 cup sugar </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">2 large eggs</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"> 2 tsp vanilla extract </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">1/2 cup buttermilk</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"> 2 cups blueberries, fresh or frozen<br /> </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">Directions</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"> </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: small;">1. </span>Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or line with paper muffin liners.<span style="font-size: small;"> </span>Prepare streusel topping<span style="font-size: small;"><span style="font-size: small;"> b<span style="font-size: small;">y</span></span></span></span><span style="font-size: small;"><span style="font-size: small;"> whisking</span> together
sugar and flour. Add butter and mix together until texture is crumbly,
and butter is fully mixed in.</span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"></span></span></span></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">2. In a small bowl, whisk together flour, baking powder and salt and set aside.<br />In
a large bowl, beat butter and sugar until light and fluffy. Add eggs,
vanilla and buttermilk. Add flour mixture and stir until just
combined. Gently stir in blueberries.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-size: small;">3. </span>Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.<span style="font-size: small;"> </span>Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean. Cool slightly before eating. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<span style="font-size: x-small;"> adapted from <i><a href="http://barbarabakes.com/2011/05/best-blueberry-streusel-muffins/">Barbara Bakes</a> via <a href="http://www.the-baker-chick.com/2012/08/perfect-blueberry-muffins.html#more">The Baker Chick</a></i></span>Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-31639891246197259382013-01-12T16:58:00.003-05:002013-01-12T17:15:06.142-05:00Spaghetti Squash with Creamy Roasted Red Pepper Sauce<div class="ingredient">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1214.photobucket.com/albums/cc483/lahatchita/PS_11062012_13428_zpsbbe00a30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://i1214.photobucket.com/albums/cc483/lahatchita/PS_11062012_13428_zpsbbe00a30.jpg" width="640" /></a></div>
<br />
The best part of blogging for my own keeping of recipes is not feeling like I have to post. Don't get me wrong, I enjoy sharing recipes...but the sole reason this blog exists is to have a reference while I plan meals and to help me have a little extra motivation to try new recipes. Cooking for a three year old and myself doesn't always encourage creativity, but, I am proud that our dinners do not consist of frozen chicken nuggets or canned O's swimming in mystery sauce. Do we have breakfast for dinner often? Yep. Does a quesadilla qualify as the entree almost once a week? Yep. But we do our best and find some recipes worth repeating between nights of omelets or waffles (not of the frozen variety).<br />
<br />
Ingredients<br />
<i> </i><br />
<i>For the Spaghetti Squash</i><br />
1 medium spaghetti squash<br />
2 tablespoons extra-virgin olive oil<br />
Salt and pepper, to taste<br />
<br />
<i>For the Creamy Roasted Red Pepper Sauce</i><br />
2 red bell peppers<br />
1 tablespoon olive oil<br />
1 small onion,chopped<br />
2 cloves garlic, minced<br />
1 (15 oz.) can diced tomatoes<br />
1/2 teaspoon dried oregano<br />
dash of red pepper flakes<br />
1/2 cup packed fresh basil, coarsely chopped<br />
salt and freshly ground black pepper, to taste<br />
1/4 cup plain Greek yogurt (I used Chobani 0%)</div>
<h3>
</h3>
Directions<br />
1. Preheat oven to 400 degrees F. Brush cut
sides of squash with oil, and sprinkle with salt and pepper to taste.
Place squash on a rimmed baking sheet. Bake until
tender, about 45 minutes.<br />
<div class="instructions">
2. While the squash is baking, make the creamy roasted red pepper
sauce. Roast red peppers over gas flame, under the broiler, or on the
grill. Roast for about 10 minutes, or until peppers are completely
black. Place peppers in a paper bag to allow to sweat. Peel the charred
skins from the peppers and remove the seeds. Chop the peppers and set
aside.<br />
3. In a large saucepan, heat the olive oil over medium heat. Add
onion and sauté until softened, about 3 minutes. Stir in garlic and cook
for 2 minutes. Add the red peppers and diced tomatoes. Add oregano, red
pepper flakes, fresh basil, and season with salt and pepper. Simmer on
stove for 10 minutes. Stir in the Greek yogurt. Purée the sauce in the
pan, using an immersion blender. You can also transfer the sauce to a
blender or food processor, but be careful. Make sure the sauce is not
super hot so you don't get burnt. Puree until smooth, with some texture
remaining.<br />
4. When the squash is done baking, let it cool for a few
minutes-until you can touch it. Scrape the squash with a fork to remove
flesh in long strands. Place in a large bowl or on individual plates.
Top spaghetti squash with the creamy roasted red pepper sauce and serve
warm.<br />
<br />
<br />
<span style="font-size: x-small;">From <i><a href="http://www.twopeasandtheirpod.com/baked-spaghetti-squash-with-creamy-roasted-red-pepper-sauce/">Two Peas and Their Pod </a></i></span></div>
Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-41874067141453344752013-01-10T18:04:00.001-05:002013-01-12T17:14:39.681-05:00Guacamole Chicken Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://i1214.photobucket.com/albums/cc483/lahatchita/PS_10262012_13184_zps73cee174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="http://i1214.photobucket.com/albums/cc483/lahatchita/PS_10262012_13184_zps73cee174.jpg" width="640" /></a></div>
<br />
<br />
Ingredients<br />
<br />
<div class="ingredient">
2 cups leftover cooked chicken, cubed or shredded<br />
1/3 cup whole plain Greek yogurt<br />
2-3 T salsa verde (optional)<br />
1 green onion, chopped<br />
1/4 cup chopped fresh cilantro<br />
1/4 cup crumbled Cotija cheese (feta works well)<br />
1/2 an avocado, diced (I used more)<br />
juice from 1/2 a lime<br />
generous pinches of salt and ground cumin<br />
<br />
Directions </div>
<br />
In a medium bowl combine the chicken,
yogurt, salsa verde, onion, cilantro, and Cotija cheese. Mix thoroughly.
Gently fold in the avocado. Add the lime juice, salt, and cumin and
stir again gently. Taste and adjust seasonings if necessary.<br />
<div class="instructions">
<br />
Serve wrapped in a tortilla, in a pita, with chips, or over salad greens. Or by itself.</div>
<br />
<span style="font-size: x-small;">from <a href="http://www.perrysplate.com/2012/08/guacamole-chicken-salad.html">Perry's Plate</a></span>Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-15531128337485267472012-10-31T00:40:00.002-04:002012-10-31T17:03:27.186-04:00Broccoli Cheese Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5sEGuy8gJR_Vo5aXtSMDqoiSD_bTx02XcubC8-vWRq2hkJ2nZYuVG9g90WTCLQrkK301CNan1Y996ddCIs8cFh1GUc7deDp09YGkEdtjUCkAElovY_szZvq2ZWYZ8o5OlRJwe6kP-g/s1600/PS_10212012_13168.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5sEGuy8gJR_Vo5aXtSMDqoiSD_bTx02XcubC8-vWRq2hkJ2nZYuVG9g90WTCLQrkK301CNan1Y996ddCIs8cFh1GUc7deDp09YGkEdtjUCkAElovY_szZvq2ZWYZ8o5OlRJwe6kP-g/s640/PS_10212012_13168.jpg" width="640" /></a></div>
<br />
We've finally reached 80 degree weather here...and it's nearly November. Not sure I'll really ever get used to the 'seasons' here. However, we will get a little taste of fall/winter next week as we head to Denver. When I visit my mom it is usually a balance of her cooking our favorites and me introducing a few new recipes. If the weather is chilly (which I'm sure it will be), this is a likely contender. Lots of veggies and lots of cheese are always a great pairing.<br />
<br />
Ingredients<br />
<br />
2 Tbsp. butter<br />
1 chopped onion<br />
1 cup finely chopped carrot * See note below<br />
1 red bell pepper, finely diced<br />
3 stalk celery, finely chopped<br />
1 Tbsp. minced garlic<br />
1 Tbsp. sea salt (this seemed like a lot, I just eye-balled it)<br />
1/2 Tbps. freshly ground black pepper (again, to taste)<br />
4 cups chicken or vegetable broth<br />
2 baking potatoes, peeled and chopped<br />
1 Tbsp. flour<br />
1/4 cup water<br />
2/3 cup whole milk<br />
3 cups chopped broccoli (about bite size)<br />
2 cups chopped cauliflower (finely chopped)<br />
1-2 cup cheddar cheese, grated <br />
1 cup pepper jack cheese, grated (I omitted and just did a total of 2 cups cheddar)<br />
<br />
Directions<br />
<br />
1. Melt the butter in a large soup pot. Add onions, carrots, red pepper, and celery and saute over medium
heat until tender. Add garlic and cook 1 or 2 additional minutes.
Season with salt and pepper. Add broth and potatoes, bring to a
simmer, and cook until potatoes are tender, about 15-20 minutes.<br />
<br />
2. In a
small bowl, whisk the flour with water, add to soup along with the
broccoli and cauliflower. Simmer until broccoli is tender, another
10-15 minutes. Add milk and cook until heated through. If the soup is a
bit too thick, add water or broth slowly until desired consistency is
reached and bring back to a simmer. Stir in cheese, allow to melt, and
serve.<br />
<br />
*note- Instead of taking so much time finely dicing, I buzzed the soup with an immersion blender after the potatoes were tender and before I added the flour mixture, broccoli, and cauliflower. This helped to thicken the soup as well. <br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">from <i><a href="http://mygreendiet.com/green-diet-plan-recipes/broccoli-cheese-soup">My Green Diet</a></i></span>Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com2tag:blogger.com,1999:blog-6526163729283663016.post-22054433576630851732012-10-14T22:47:00.000-04:002012-10-14T22:47:00.060-04:00Peach Pound Cake<div class="separator" style="clear: both; text-align: center;">
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Seems kinda funny to be posting this when most of the recipes I see popping up are for chili, apple or pumpkin inspired something etc. Well, fall in Arizona is (unfortunately) quite different as we are still well in the 90s. Sigh. A few weeks ago we got a load of Utah peaches and this was a great way to finish them off.<br />
<br />
Ingredients<br />
<br />
1 cup unsalted butter, softened<br />
2 cups white sugar, plus a bit more for dusting pan<br />
4 eggs<br />
2 tsp. vanilla extract<br />
1/4 tsp almond extract<br />
3 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1/2 tsp. salt<br />
2- 2.5 cups fresh peaches, pitted and chopped<br />
<br />
<div class="directions" style="margin-top: 10px;">
<ul>
</ul>
<span class="plaincharacterwrap break">Directions</span><br />
<br />
<span class="plaincharacterwrap break">1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
</span><span class="plaincharacterwrap break"> </span></div>
<div class="directions" style="margin-top: 10px;">
<span class="plaincharacterwrap break">2. In a large bowl, cream together the butter and sugar
until light and fluffy. Add the eggs one at a time, beating well with
each addition, then stir in the vanilla and almond extract. Reserve 1/4 cup of flour for
later, and sift together the remaining flour, baking powder and salt.
Gradually stir into the creamed mixture. Use the reserved flour to coat
the chopped peaches, then fold the floured peaches into the batter.
Spread evenly into the prepared pan.
</span></div>
<div class="directions" style="margin-top: 10px;">
<br />
<span class="plaincharacterwrap break">
3. Bake for 60 to 70 minutes (mine baked at about 65) in the preheated oven, or
until a toothpick inserted into the cake comes out clean. Allow cake to
cool in the pan for 10 minutes, before inverting onto a wire rack to
cool completely. Enjoy warm or at room temperature, perhaps even with whipped cream and additional fresh peaches.</span></div>
<div class="directions" style="margin-top: 10px;">
<span class="plaincharacterwrap break"><span style="font-size: x-small;"> slightly adapted from <i><a href="http://allrecipes.com/recipe/ga-peach-pound-cake/Detail.aspx">allrecipes.com </a></i></span></span><br />
<ol>
</ol>
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Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com1tag:blogger.com,1999:blog-6526163729283663016.post-89775041621641923112012-09-24T17:21:00.005-04:002012-10-29T13:30:58.874-04:00Sugar Cookie Crust Fruit Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="http://i875.photobucket.com/albums/ab312/njshatch/PS_08232012_12324_zps16cf9f37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://i875.photobucket.com/albums/ab312/njshatch/PS_08232012_12324_zps16cf9f37.jpg" width="640" /></a></div>
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<a href="http://i875.photobucket.com/albums/ab312/njshatch/PS_08232012_12322_zps72df7382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://i875.photobucket.com/albums/ab312/njshatch/PS_08232012_12322_zps72df7382.jpg" width="640" /></a></div>
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Siena's birthday cake...she only ate the fruit.</div>
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">Ingredients</span><br />
<div class="section" style="background-color: white; font-family: Georgia,"Times New Roman",serif;">
<div class="layoutArea">
<div class="column">
<br />
<span style="color: rgb(40.000000%, 40.000000%, 40.000000%); font-size: small; font-weight: 500;"><i>Crust</i><br />
8 tablespoons (1 stick) unsalted butter, softened </span><br />
<span style="color: rgb(40.000000%, 40.000000%, 40.000000%); font-size: small; font-weight: 500;">1/2 cup granulated sugar<br />
1/4 cup light brown sugar<br />
1 large egg<br />
1 tsp.vanilla extract</span><br />
<span style="color: rgb(40.000000%, 40.000000%, 40.000000%); font-size: small; font-weight: 500;">1/4 tsp. almond extract<br />
1 1/4 cup all purpose flour<br />
1/2 tsp. baking powder<br />
1/4 tsp. salt </span><br />
<br />
<span style="color: rgb(40.000000%, 40.000000%, 40.000000%); font-size: small; font-weight: 500;"><i>Spread</i><br />
1 (8 ounce) package cream cheese, softened</span><br />
<span style="color: rgb(40.000000%, 40.000000%, 40.000000%); font-size: small; font-weight: 500;">3/4 cup confectioners’ sugar<br />
1 1/2 teaspoons vanilla extract<br />
1/2 teaspoon lemon zest </span><br />
<br />
<span style="color: rgb(40.000000%, 40.000000%, 40.000000%); font-size: small; font-weight: 500;"><i>Fresh Fruit </i><br />
1 cup raspberries<br />
1 cup blueberries<br />
1 cup kiwi, sliced (omitted this time)<br />
1 cup peaches, sliced<br />
1 cup strawberries, sliced </span><br />
<br />
<br />
<span style="color: rgb(40.000000%, 40.000000%, 40.000000%); font-size: small; font-weight: 500;">Directions</span><br />
<br />
<span style="color: rgb(40.392160%, 40.392160%, 40.392160%); font-size: small; font-weight: 500;">1. In a medium bowl, mix together the flour, baking powder, and salt. In a large mixing
bowl cream together the butter and sugars until smooth. Add the egg, vanilla, and almond extract and
mix until just incorporated. Slowly incorporate the flour mixture into the creamed
butter and mix until blended. Remove dough from bowl and press into a greased
10 inch tart pan or pizza pan. </span><br />
<br />
<span style="color: rgb(40.392160%, 40.392160%, 40.392160%); font-size: small; font-weight: 500;">2. Bake <span style="color: rgb(40.392160%, 40.392160%, 40.392160%);"><span style="font-size: small;">at 325</span></span> for 10 to 12 minutes, or until the edges just start to brown.
Remove from oven and let cool on a cooling rack.
</span><br />
<br />
<span style="color: rgb(40.392160%, 40.392160%, 40.392160%); font-size: small; font-weight: 500;">3. In a large mixing bowl, beat the cream cheese, sugar, vanilla, and lemon zest until
smooth. Spread evenly on the cooled crust. </span></div>
</div>
<div class="section">
</div>
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<span style="color: rgb(40.392160%, 40.392160%, 40.392160%); font-size: small; font-weight: 500;">Arrange fresh fruit in desired pattern on top of filling and
chill until ready to slice and serve.
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQajF4jq8sPRhc7-Ol2M7PuRh1P_FE2F2aGAHTTC3_N2SKwqlBwx_SXRIIpE5foSc4yyVQ_P9W_7C2QAMpMaPjDR-b0EdOt0e9rTX2aOhhy39rkdUK_UpoLKLR-jhkrE_4Se0xd_qjQg/s1600/IMG_20120823_192544.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQajF4jq8sPRhc7-Ol2M7PuRh1P_FE2F2aGAHTTC3_N2SKwqlBwx_SXRIIpE5foSc4yyVQ_P9W_7C2QAMpMaPjDR-b0EdOt0e9rTX2aOhhy39rkdUK_UpoLKLR-jhkrE_4Se0xd_qjQg/s400/IMG_20120823_192544.jpg" width="400" /></a></div>
<br />
<br />
<span style="color: rgb(40.000000%, 40.000000%, 40.000000%); font-size: x-small;">slightly adapted from <i><a href="http://www.kelseyskitchen.com/page/recipes/page/4">Kelsey's Kitchen </a></i></span></div>
Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-39222799921689294872012-09-21T00:01:00.002-04:002013-05-28T09:59:45.635-04:00Cherry Crumble<div style="font-family: Georgia,"Times New Roman",serif;">
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<a href="http://i875.photobucket.com/albums/ab312/njshatch/PS_08022012_12042_zpsc3051a62.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://i875.photobucket.com/albums/ab312/njshatch/PS_08022012_12042_zpsc3051a62.jpg" width="640" /></a><a href="http://i875.photobucket.com/albums/ab312/njshatch/PS_08022012_12027_zpsd650a1f9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://i875.photobucket.com/albums/ab312/njshatch/PS_08022012_12027_zpsd650a1f9.jpg" width="640" /></a></div>
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<a href="http://i875.photobucket.com/albums/ab312/njshatch/PS_08022012_12030_zpsd91f8db2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://i875.photobucket.com/albums/ab312/njshatch/PS_08022012_12030_zpsd91f8db2.jpg" width="640" /></a></div>
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<a href="http://i875.photobucket.com/albums/ab312/njshatch/PS_08022012_12042_zpsc3051a62.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
At the end of July, my sister-in-law came for a visit from Washington and brought us fresh blueberries and cherries from her rural farming community. We enjoyed eating them everyday, but despite our best efforts we couldn't quite put the dent in the cherries that we did in the blueberries. It was really just a good excuse to make a quick treat. I mean, I had to, right? We loved this so much we made it again two days after the first go.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
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<div style="font-family: Georgia,"Times New Roman",serif;">
Ingredients</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
6 Tbsp. butter</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 1/8 cup all-purpose flour</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1/2 cup old-fashioned rolled oats</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
6 Tbsp. packed brown sugar</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1/8 tsp. salt</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 heaping cups fresh pitted cherries</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1/2 cup sugar</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1 Tbsp. all-purpose flour </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1/4 tsp. almond extract</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1/4 cup raw almonds</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1/4 cup old-fashioned oats </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2 Tbsp. butter</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Directions</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1. Preheat oven to 375 degrees F. </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2. In a large saucepan, melt butter. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly mixture forms. Press 3/4 of the mixture into the bottom of a greased 9" square pan, making a firm, even layer. </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
3. In a bowl, combine cherries with sugar, flour, and almond extract. Layer cherry mixture on top of crumb crust. </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
4. In a food processor, plus almonds, oats, and butter. Add to remaining crumb mixture in the saucepan. Sprinkle on top of cherry mixture. Bake for 30-40 minutes, until top is lightly browned. Serve warm or at room temperature...possibly with ice cream on the side!</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-small;">adapted from <i><a href="http://allrecipes.com/recipe/cherry-crumble/">All Recipes</a></i></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
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Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-51621095137923966622012-09-20T23:59:00.000-04:002012-09-20T23:59:13.041-04:00Massaged Kale Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://i875.photobucket.com/albums/ab312/njshatch/PS_08022012_12044_zpse4ab397b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://i875.photobucket.com/albums/ab312/njshatch/PS_08022012_12044_zpse4ab397b.jpg" width="640" /></a></div>
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<br />
<br />
While this salad may sound kinda high maintenance, it is really pretty simple. It has a lot of the usual suspects, but this time they are paired with kale, which was a nice change.<br />
<br />
<br />
Ingredients<br />
<br />
1 bunch kale<br />
3/4 teaspoon coarse kosher salt or sea salt<br />
1/4 cup finely diced red onion<br />
1/2 cup dried cranberries<br />
3/4 cup small-diced apple<br />
1/3 cup toasted sunflower seeds<br />
1/4 cup olive oil<br />
2 tablespoons red wine vinegar<br />
1/2 teaspoon sugar<br />
1/3 cup crumbled Feta cheese<br />
<br />
Directions<br />
<br />
1. Wash the kale and pat it dry. Slice off the stiff stems below the leaves
and continue slicing the stem away from the leaf until you have cut a
thin v-shape into the kale leaf and removed the tough stem all the way
up. Stack the kale leaves two or three at a time, roll them up, and
slice the leaves into thin ribbons.<br />
2. Place the kale ribbons in a large mixing bowl. Add the salt and
massage it into the kale with your hands for two minutes. You’ll notice
the kale start to turn a darker green and the texture of the kale will
begin to soften a bit.<br />
3. Toss in the red onions, dried cranberries, apples, and sunflower seeds. In a
small bowl, whisk together the oil, vinegar and sugar. Pour over the
salad and toss. Sprinkle feta cheese over the top and serve. The salad
can be refrigerated for up to a day before serving, in fact, I think it's better after it's had time for all the flavors to really combine. <br />
<br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">from <i><a href="http://www.melskitchencafe.com/2011/09/massaged-kale-and-craisin-salad-with-feta-cheese.html">Mel's Kitchen Cafe</a></i></span>Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-33047763885627668522012-08-15T12:30:00.000-04:002012-08-15T14:52:51.206-04:00Chicken Salad with Peaches and Blue Cheese (Feta)<div class="separator" style="clear: both; text-align: center;">
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This recipe has been up since I first starting typing up our favorite recipes. A great summer meal that is on frequent rotation in our kitchen. And, since I'm extra lazy these days- I often skip the recommended vinaigrette and use a little bit (because those peaches are so juicy) of my favorite poppy seed dressing.<br />
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Ingredients:<br />
<br />
<span style="font-style: italic;">Salad</span><br />
2 heads romaine lettuce, cut crosswise into 1-inch strips.<br />
1 rotisserie chicken, meat sliced into bite-size pieces<br />
2 peaches, roughly chopped (with or without peel)<br />
3/4 cups (3 oz.) crumbled blue cheese<br />
1/2 cup (2 oz.) almonds, roughly chopped<br />
<br />
<span style="font-style: italic;">Vinaigrette</span><br />
1/4 cup white wine vinegar<br />
1/4 cup extra-virgin olive oil<br />
1 tsp. kosher salt<br />
freshly ground black pepper<br />
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Directions:<br />
1. Arrange lettuce, chicken, peaches, cheese, and almonds on a platter or on individual plates.<br />
<br />
2. Whisk together the vinegar, oil, salt, and pepper in a small bowl. Drizzle the vinaigrette over the salad.<br />
<br />
This can be customized to what you prefer, or what you happen to have in the refrigerator.<br />
Instead of peaches... sliced pears, halved red grapes<br />
Instead of romaine...spinach, arugula, spring mix<br />
Instead of blue cheese... goat cheese, feta<br />
Instead of almonds... walnuts, pecans<br />
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Serves 4-6.<br />
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from <span style="font-style: italic;"><a href="http://www.amazon.com/Real-Simple-Meals-Made-Easy/dp/1933405031">Real Simple: Meals Made Easy</a></span>Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-64987648307499509102012-08-02T23:38:00.000-04:002012-08-02T23:38:01.381-04:00Carrot Cake Cupcakes<div style="text-align: center;">
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Since part of our wedding cake was carrot cake we thought it would be a
fun tradition to make some around our anniversary. We spent a lazy
Sunday afternoon watching our wedding DVD with Siena and eating too many
cupcakes. (They were made with the intention of freezing some...I think
we all know that did not happen.)<br />
<br />
Yes, this is the exact recipe I have posted for carrot cake...with one key difference. We decided cupcakes are the way to go when it comes to a frosted dessert. We left the cupcakes themselves at room temperature and pulled the frosting out of the fridge as needed to frost (smother?) each individual cupcake. The cake stayed so moist this way and the cooking time was drastically cut down-who wants to wait 50 minutes when a cute cupcake is ready in 18? <br />
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Ingredients<br />
<br />
<i>Cupcakes </i><br />
3 eggs<br />
3/4 cup vegetable oil<br />
1/2 cup applesauce<br />
1 cup brown sugar<br />
1 cup white sugar<br />
3 tsp. vanilla extract<br />
2 cups all-purpose flour<br />
1 1/2 tsp. baking soda<br />
1 1/2 tsp. baking powder<br />
1 tsp. salt<br />
2 tsp. ground cinnamon<br />
2-3 cups grated carrots (use larger side of grater)<br />
8 oz. can crushed pineapples<br />
1/2 cup coconut<br />
1 cup chopped pecans or walnuts<br />
<br />
<i>Frosting</i><br />
1/3 cup butter, softened<br />
8 oz. cream cheese, softened<br />
2-3 cups confectioners' sugar<br />
1 tsp. vanilla extract<br />
<br />
<br />
Directions<br />
<br />
1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan, or two 9-inch round pans.<br />
In
a large bowl, beat together eggs, oil, applesauce, sugars, and
vanilla. In a separate bowl, combine flour, baking soda, baking powder,
salt and cinnamon. Gradually add dry mixture to wet mixture. Stir in
carrots, pineapple, coconut, and fold in pecans. Pour into prepared pan.<br />
<br />
2.
Bake standard cupcakes for 18 minutes, extra large cupcakes 24-25 minutes or until a toothpick inserted into the center of the cake
comes out clean. Let cool in pan for 10 minutes, then turn out onto a
wire rack and cool completely.<br />
<br />
3. To make the frosting,
cream the butter and cream cheese together until completely blended.
Add vanilla and blend. Gradually beat in sugar to desired
consistency. <br />
<br /></div>Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0tag:blogger.com,1999:blog-6526163729283663016.post-77998966241572315372012-07-03T10:02:00.001-04:002012-07-03T10:02:34.888-04:00Lemon Quinoa Cilantro Chickpea Salad<div class="separator" style="clear: both; text-align: center;">
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I'm not sure that I'll really get used to how hot it is here. Last summer was hot, no doubt, but something about this summer is just killing me. It could be the extra weight I'm sporting...also known as a baby... but part of it is probably that it got super hot much earlier than usual. We rarely turn on our oven and often even the grill is unappealing. This light salad was the perfect compliment to fresh cherries and a rotisserie chicken-something we'd probably eat a lot more of if I had the stomach to get the meat off the bones. Thanks goodness for Nick. (And that is not just a pregnancy thing, we'll see if I ever conquer that fear. He is more afraid I'll turn vegetarian.)<br />
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<div style="text-align: left;">
Ingredients<br />
<br /></div>
<div style="text-align: left;">
1/2 cup dry quinoa</div>
<div style="text-align: left;">
2 cups vegetable broth</div>
<div style="text-align: left;">
1 can garbanzo beans, drained and rinsed (about 2 cups)</div>
<div style="text-align: left;">
1 c. cherry tomatoes cut in half (I used Roma)</div>
<div style="text-align: left;">
2 avocados diced</div>
<div style="text-align: left;">
2 cups spinach</div>
<div style="text-align: left;">
1 bunch cilantro, about 1 1/2 cups</div>
<div style="text-align: left;">
1/4 cup onion</div>
<div style="text-align: left;">
2 small cloves garlic<br />
</div>
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<i>For the dressing</i></div>
<div style="text-align: left;">
1 lemon, zested<br />
juice of 2 lemons</div>
<div style="text-align: left;">
2 tsp. dijon mustard</div>
<div style="text-align: left;">
2 tsp. olive oil</div>
<div style="text-align: left;">
1 tsp. honey</div>
<div style="text-align: left;">
1/2 tsp. cumin</div>
<div style="text-align: left;">
dash of salt and pepper<br />
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Directions<br />
</div>
<b></b><div style="text-align: left;">
1. Prepare quinoa by soaking a pot in the veggie broth for about 15 minutes. Over medium high heat, bring the quinoa to a boil. Once boiling, reduce heat to medium/low and let simmer. Stir every so
often, and cook quinoa for about 20-25 minutes just until the liquid
absorbs. You don’t want it completely dried out, so when there is just a
TINY amount of liquid left in the pot, remove it from heat and put a
lid on it. Set it aside, and prepare the rest of the salad.</div>
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2. In a food processor, add spinach and cilantro. Process the greens until they are finely diced. </div>
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3. Add the greens to a bowl, and set
aside. Next, take onion and garlic and finely dice those (easy to do in the food processor), and add to the greens mixture. Add
chickpeas and stir until everything is combined and coated. When
quinoa is cooled, add it to the chickpea mixture.<br />
</div>
<div style="text-align: left;">
4. Prepare the dressing by whisking ingredients together. Pour over salad, and mix until combined. Add in
tomatoes and avocado and mix. Set in fridge for about 10-15 minutes
before serving so the flavors set.</div>
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<span style="font-size: x-small;">from <i><a href="http://thediva-dish.com/uncategorized/healthy-living-class-green-drinks-sweet-eats-and-salads/">The Diva Dish</a></i> : Adapted from: <i><a href="http://ohsheglows.com/2011/05/27/cilantro-lime-chickpea-salad-sweat-wicking-workout-wear/">Ohsheglows</a></i></span></div>
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<br /></div>Jennahttp://www.blogger.com/profile/13717527973028017800noreply@blogger.com0