tag:blogger.com,1999:blog-46397302124187360282024-03-14T09:14:23.308-06:00 Whole, Fresh, DeliciousNutritious recipes from my prairie kitchenUnknownnoreply@blogger.comBlogger62125tag:blogger.com,1999:blog-4639730212418736028.post-17045910575356717532015-04-04T19:41:00.001-06:002015-04-04T19:41:42.577-06:00Italian Rice BakeIngredients:<br />
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olive oil<br />
1/2 large onion, chopped<br />
5 Sweet Basil Sausages<br />
1/4 tsp red pepper flakes<br />
1 tsp Italian seasoning<br />
1 tsp paprika<br />
6 cloves garlic<br />
14 ounces chickpeas<br />
14 ounces diced tomatoes<br />
1 bag spinach<br />
2 cups rice, cooked<br />
marble and parmesan cheese, grated<br />
salt, pepperUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-7140874497041410392014-11-17T06:00:00.000-07:002014-11-17T06:00:06.827-07:00Mexican Soup with Homemade Tortilla Chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBz3HfVk6wfl3fuvyOEJHwocTMHwsuIAGFBIV0rYO5aVtostVS3yt_8Lp7mn4vypv1aEN6ajnQxu4wS8bvRxgwBvXZSF-Qkiv9o3CmQ-qYBJTs9l6NKkWXiodvRm6dsnViA8L4BRh2esQ/s1600/IMG_2075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBz3HfVk6wfl3fuvyOEJHwocTMHwsuIAGFBIV0rYO5aVtostVS3yt_8Lp7mn4vypv1aEN6ajnQxu4wS8bvRxgwBvXZSF-Qkiv9o3CmQ-qYBJTs9l6NKkWXiodvRm6dsnViA8L4BRh2esQ/s1600/IMG_2075.jpg" height="640" width="480" /></a></div>
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Last week I was at a new restaurant in Edmonton called Rostizado, which is a Mexican rotisserie place with great ambiance and amazing food. Surprisingly enough, we did not try the rotisserie (next time), but we did try a deeply flavourful Aztec soup. Ever since that night, I have been craving a soup as soulful as that one was. This recipe is not a reproduction of Rostizado's soup, but it is a comforting bowl of Mexican flavours that warm the heart and the soul on a cold winter's day.<br />
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Serves 8.<br />
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<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
2 Tbsp extra virgin olive <b>oil</b>, divided<br />
1 yellow <b>onion</b>, quartered<br />
2 serrano or <b>jalapeño</b> peppers, halved and seeded<br />
8 large <b>tomatillos</b><br />
3 cloves <b>garlic</b><br />
10 skinless <b>chicken</b> thighs<br />
15 oz crushed <b>tomatoes</b><br />
6 cups chicken <b>stock</b><br />
1 tsp <b>cumin</b><br />
1 tsp <b>oregano</b><br />
3 <b>bay</b> leaves<br />
juice of half a <b>lime</b><br />
3 cups <b>hominy</b>, corn, black beans, or a combination of these<br />
2 <b>avocados</b>, chopped<br />
a handful of fresh <b>cilantro</b> or flat leaf parsley<br />
1 tsp sea salt<br />
1 tsp pepper<br />
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1 Tbsp extra virgin olive <b>oil</b><br />
4 fresh <b>corn</b> <b>tortillas</b><br />
sea salt<br />
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<b><u>Directions:</u></b><br />
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1. Preheat oven to 425 degrees Fahrenheit.<br />
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2. Toss onion, tomatillos, and peppers in 1 Tbsp of oil and roast on baking sheet for 25 - 30 minutes turning halfway through cooking.<br />
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3. Combine roasted vegetables with garlic and 1 cup of chicken stock and puree in a blender or food processor. <br />
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4. In a 6 quart slow cooker, combine skinless chicken thighs, blended vegetables, crushed tomatoes, remaining 5 cups of chicken stock, cumin, oregano, salt, pepper, and bay leaves. Cook on low for five hours.<br />
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5. Add hominy (or corn or beans) and lime juice and cook for an additional 30 minutes.<br />
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6. Remove the chicken from the cooker and shred using two forks. It will be very tender and fall apart. Return it to the soup.<br />
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6. Serve soup with avocado, cilantro, and tortilla chips. Enjoy!<br />
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<b>For the tortilla chips:</b><br />
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1. Preheat oven to 425 degrees Fahrenheit.<br />
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2. Brush corn tortillas with oil.<br />
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3. Cut tortillas into strips, place on baking sheet, and sprinkle with salt.<br />
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4. Bake for 6-8 minutes.<br />
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<b><u>Shopping Tips:</u></b><br />
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1. Hominy is a white corn that is treated with lime and salt. It is chewier and starchier than regular corn. It can sometimes be found in regular grocery stores, but I buy it at the Mexican grocery store a block from my house. If you are not using hominy in this recipe, use half corn and half black beans.<br />
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2. Fresh corn tortillas will be found in the deli section of the grocery store. They are very different from the flour tortillas in the bakery section. If you would like to make homemade tortilla chips, simply cut them in quarters. They are great with salsa.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4639730212418736028.post-37346094410598553922014-11-03T04:00:00.000-07:002014-11-03T04:00:02.832-07:00Green Onion Cakes<div class="separator" style="clear: both; text-align: center;">
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I've always loved green onion cakes, so imagine my surprise when I learned that there is a crusade to name them <a href="http://metronews.ca/news/edmonton/875165/green-onion-cakes-proposed-as-city-of-edmontons-official-dish/" target="_blank">Edmonton's official dish.</a> Several years ago, I was also surprised to learn that they are made in the same way as cinnamon rolls. In fact, you might even call them Chinese cinnamon rolls, except that there is no cinnamon... or sugar... or butter...<br />
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Anyway, they are quick and easy to make and taste great. I topped mine with pulled pork and kimchee for a kind of Korean carnita, but they are great just dipped in sambel olek and soy sauce, too. You can make these with green onions or leeks. You can also add fresh herbs such as rosemary, oregano, or thyme.<br />
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Makes 16 - 20 cakes.<br />
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<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
3 cups flour<br />
2 tsp salt<br />
1 1/4 cups boiling water<br />
one bunch green onions, slices and dried<br />
peanut oil (or other cooking oil)<br />
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<b><u>Directions:</u></b><br />
<b><u><br /></u></b>
1. Mix flour, salt, and water together with a fork. Knead for a few minutes until it comes together into a soft ball. Place back into the bowl.<br />
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2. Cover the bowl with plastic wrap and let rest for 30 - 60 minutes.<br />
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3. Divide the ball into quarters. On a lightly floured surface, roll one quarter into a circle, brush with oil, and sprinkle with green onions.</div>
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4. Roll into a log with the green onions on the inside (just like you would for cinnamon rolls).</div>
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5. Cut the log into five pieces and pinch the ends shut.</div>
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6. Place each roll on its pinched end, and smush with the palm of your hand (yes, smush is an official culinary term).</div>
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7. Using a rolling pin, flatten each cake until desired thickness.</div>
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8. In a frying pan on medium-high heat, warm 2 tsp oil. Fry cakes until golden brown, about 2 minutes per side. While they are cooking, roll the rest of the cakes. Enjoy!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-8740228387073109412014-10-27T06:00:00.000-06:002014-10-27T06:00:09.927-06:00Warm Hummus and Goat Cheese Dip<div class="separator" style="clear: both; text-align: center;">
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I'm six weeks away from finishing my Master's degree in education (yay!) and have a big presentation to do on Reader Response Theory tomorrow. It was no surprise, then, that there was no time to cook dinner! Supper tonight was a quick but delicious four-ingredient warm hummus dip. Served with pita triangles, this was ready in fifteen minutes and hit the spot. If you've never eaten hummus warm before, now is the time to start!</div>
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<b><u>Ingredients</u>:</b></div>
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1 1/2 cups garlic <b>hummus</b></div>
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two rounds of <b>goat</b> <b>cheese (</b>chèvre<b>)</b></div>
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3 cocktail <b>tomatoes</b>, diced</div>
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Fresh <b>basil</b>, chopped</div>
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Pita, to serve</div>
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<b><u>Directions:</u></b><br />
<b><u><br /></u></b>
1. Preheat oven to 35o degreed Fahrenheit.<br />
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2. In an oven-proof dish, place the two goat cheese slices on top of the hummus. Bake for 12 - 15 minutes or until warm throughout.<br />
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2. Remove the hummus from the oven and top with fresh, diced tomatoes and fresh basil. Serve with pitas. Enjoy!<br />
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<b><u>Shopping Tips:</u></b><br />
<b><u><br /></u></b>
1. You can use your own hummus or a store bought one. There are millions of recipes for how to make hummus on the internet. If you are making your own, the key is to rub off the chickpea skins before pureeing them.<br />
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2. The goat cheese comes in a short log. You can use herbed goat cheese or plain. Slice two thick rounds for this dish.<br />
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3. If you have left over bruschetta topping, it's a great replacement for the fresh tomatoes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-22169995256589149782014-10-20T06:00:00.000-06:002014-10-20T06:00:11.087-06:00Black Bean and Quinoa Enchiladas with Salsa Verde<div class="separator" style="clear: both; text-align: center;">
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If you've never had enchiladas before, they are remind me of a Mexican lasagne. This is a vegetarian version, but could be "beefed" up with the addition of shredded roast chicken. <br />
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Enchiladas are great party food because you can divide the responsibilities between each person. It is great date night food because it is low stress (I am writing this blog post while I am cooking it). And it is great make ahead food because the quinoa and salsa verde (tomatillo sauce) can all be made ahead of time so that all you have to do is reheat, assemble, and broil when you are ready to eat. <br />
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If you have never had tomatillos before, you will really enjoy their bright tang and freshness. The avocado sour cream and fresh tomatoes are optional but really complete the dish.<br />
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Serves 6.<br />
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<b><u>Ingredients:</u></b><br />
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1 1/4 cups <b>quinoa</b>, rinsed well<br />
1 cup <b>V8</b> juice<br />
1 cup water<br />
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1 1/2 pounds <b>tomatillos</b>, about 15<br />
1 <b>serrano</b> chile, cut in half and deseeded (or leave the seeds in if you want it spicy)<br />
1/2 red <b>onion</b>, quartered<br />
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1/2 cup water<br />
1 tsp <b>honey</b><br />
pinch of salt<br />
one <b>garlic</b> clove<br />
squeeze of <b>lime</b> juice<br />
2 Tbsp fresh <b>cilantro</b><br />
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15 ounces <b>black</b> <b>beans</b>, drained and rinsed<br />
12 small <b>corn</b> <b>tortilla</b> shells<br />
1 1/2 cups <b>Monterey</b> <b>Jack</b> cheese, shredded and divided<br />
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1/2 very ripe <b>avocado</b><br />
1/2 cup light <b>sour</b> <b>cream</b><br />
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1/2 cup fresh, diced <b>tomatoes</b><br />
fresh <b>cilantro</b>, to garnish<br />
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<b><u>Directions:</u></b><br />
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1. In a small saucepan, bring the V8 juice, water, and a pinch of salt to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 20 minutes. Set aside.<br />
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2. Remove the husks from the tomatillos. Rinse and dry. Place the tomatillos, serrano, and onion into an oiled baking dish. Broil on high heat for about 15 - 20 minutes, turning over halfway through cooking. They will be brown and soft when done.<br />
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3. In a food processor, combine the cooked tomatillos, serrano, onion and juices with the water, honey, salt, garlic, lime juice, and cilantro. Process until everything is combined.<br />
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4. Combine the quinoa with the black beans (and chicken if using).<br />
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5. Cover the tortillas with a damp kitchen towel and microwave for 30 to 60 seconds. Fill each tortilla with the quinoa mixture and a tablespoon of the cheese, and place seam-side down in a 9 x 13 inch casserole dish. * Place the tortillas in the baking dish and fill there. Then, just turn them over. If they break, it is because they are too cold. Broil for 3 - 4 minutes.<br />
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6. Pour the tomatillo sauce over the enchiladas and top with the remaining cheese. Broil for about 2 - 4 minutes or until the cheese is golden brown.<br />
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7. Blend the avocado and sour cream together in the food processor and serve on top of the enchiladas. Top with the fresh tomatoes and cilantro, if desired. Enjoy!<br />
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<b><u>Shopping Tips:</u></b><br />
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1. Tomatillos are sold in most grocery stores. I found them in two of the three grocery stores I visited.<br />
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2. Corn tortillas are sold fresh, so they will be in the refrigerated section, usually in the deli. They are preferable because they add to the authentic flavour and don't get soggy as quickly as flour tortillas. Use flour tortillas if you have to, though.<br />
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3. Serrano chiles look like large jalapeños. They are green and milder than jalapeños, so even though you are using a whole one here, the dish will not be spicy unless you include the seeds.<br />
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Even if some of these ingredients are new to you, this dish is easy to throw together and the bright, fresh flavours are well worth the adventure. <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-9221425764939799112014-10-06T06:00:00.000-06:002014-10-06T06:00:04.140-06:00Ancient Hand-Formed Pasta with Brussels Sprouts and Pancetta <div class="separator" style="clear: both; text-align: center;">
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I first learned to make pasta when I was in cooking school several years ago. This recipe for hand-formed pasta is simple and does not require a pasta machine, so anyone can do it. I seem to find myself unconsciously picturing an old nona with her dusty apron and gnarled fingers working away at the dough while I am making this. Making fresh pasta takes a bit of time, but the kneading of the dough and the forming of the <i>capunti</i> are both very zen-like activities, so once you are in the groove, it's quite enjoyable.<br />
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Although this pasta can be frozen and cooked at a later time, a word of warning: Upon my return from cooking school, I phoned up a close friend and asked her if she wanted to get together for an evening of pasta-making. Always up for a cooking adventure, she agreed. Unfortunately, we set our sights a little too high and attempted to make two kinds of hand-formed pastas and two kinds of filled pastas. We didn't end up finishing until nearly two in the morning, and I don't think she's made fresh pasta since! Making one batch at a time, which serves four people, is definitely enough. However, if you do want to make the pasta ahead of time so that you can just throw this together at the last minute, it can keep covered in the fridge for about 24 hours or frozen for even longer.<br />
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<b><u>Ingredients:</u></b><br />
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1 cup <b>light spelt flour</b><br />
1 cup <b>semolina</b><br />
1/2 tsp <b>salt</b><br />
1 <b>egg</b><br />
1 Tbsp extra virgin olive <b>oil</b><br />
warm <b>water</b> as needed (about 1/4 cup)<br />
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Approximately 40 fresh <b>brussels</b> <b>sprouts, </b>trimmed and quartered<br />
2 Tbsp extra virgin olive <b>oil</b><br />
salt, pepper<br />
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75 grams <b>pancetta</b> or bacon, cubed<br />
1 small <b>onion, </b>sliced<br />
1/8 tsp <b>red pepper flakes</b><br />
3 cloves <b>garlic</b>, minced<br />
1 Tbsp <b>lemon</b> <b>juice</b><br />
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fresh <b>basil</b><br />
freshly grated <b>parmesan</b> cheese<br />
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<b><u>Directions:</u></b><br />
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1. In a mixing bowl, combine the flour, semolina, and salt. Add the egg and oil and stir with a fork. Add as much warm water as necessary to just bring the dough together into a ball. It should not be tacky.<br />
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2. Turn the dough out onto a lightly floured surface and knead for about ten minutes. The dough should be shiny and smooth. <br />
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3. Wrap the dough in plastic wrap and let it rest in the fridge for at least 45 minutes.<br />
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4. After the dough has rested, divide it into four pieces. Working with one piece at a time, follow steps 5 to 8.<br />
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5. Using a rolling pin, roll the dough until it is about 1/4 inch thick. If you are using a pasta machine, just roll it on setting zero. <br />
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6. With a knife, cut the dough down the middle and trim the sides so that each piece is about three fingers wide.</div>
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7. Cut each strip into pieces about the width of a stick of gum, maybe slightly fatter.</div>
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8. Place your finger on the far side of the strip. Push down as hard as you can with your fingers and pull the dough towards you while pressing against the counter allowing the dough to roll under your fingers.</div>
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* If for some reason it doesn't work, it's probably because you are not pushing hard enough or your strips are too narrow.</div>
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9. Place the rolled pasta onto a floured plate or baking sheet until you are ready to cook it. If you are saving it for later, cover it with plastic wrap and refrigerate.<br />
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10. Preheat the oven to 375 degrees Fahrenheit.<br />
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11. Trim the bottoms of the brussels sprouts and remove any loose leaves. Cut into quarters, toss with the oil and place on two baking sheets. Sprinkle with salt and pepper. Bake for about 25 minutes, turning over halfway through cooking. They will be soft, brown, and crispy when they are done.<br />
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12. In a large frying pan over medium heat, sauté the pancetta until it releases some of its fat. Then, add the sliced onions, the garlic, and the red pepper flakes. Continue to cook until the onions are caramelized and the pancetta is crispy. </div>
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13. Add the <i>capunti</i> to a large pot of salted, boiling water and cook for three minutes.</div>
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14. Add the lemon juice to the onions and pancetta. Toss in the roasted brussels sprouts and the cooked <i>capunti</i> along with a bit of the cooking water.</div>
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15. Finish with freshly grated parmesan cheese, pepper, and chopped basil. Enjoy!</div>
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<b><u>Shopping Tips:</u></b><br />
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1. Semolina is a kind of durum wheat and should be found in the flour section. Buy semolina, not semolina flour.<br />
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2. Pancetta is an Italian bacon made of pork belly. It might come in rounds that you have to cut into cubes, or it may be cubed already. If you cannot find it, just use bacon.<br />
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If you want something saucier, you could add some cocktail tomatoes to the onions and pancetta at the same time that you add the <i>capunti</i> to the boiling water.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-62595290645893516912014-09-29T06:00:00.000-06:002014-09-29T06:00:12.948-06:00Mediterranean Bread<div class="separator" style="clear: both; text-align: center;">
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Every Saturday, I head down to the farmer's market to pick up some fresh produce and my favourite Mediterranean bread. This bread is full of Italian seasonings and olives and sends a warming herbaceous scent through the house when I toast it up each morning for breakfast. When I get it home from the market, I immediately slice it, divide it up into pairs, bag it, and freeze it. That way, it's ready to be quickly tossed into the toaster each morning and lasts all week (well, that is unless Scott decides he's going to indulge).<br />
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Unfortunately, this week I was forsaken by my favourite baker when I showed up in the bitter cold to find out that the last of the Mediterranean bread was gone. Alas, what was a poor, breadless girl to do? Well, the only thing she could do, roll up her sleeves and bake her own - the travesty! <br />
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This recipe is adapted from one by the bread god Peter Reinhart. The dough is super easy to make, does not require a huge commitment, can be stored in the fridge for up to four days before baking, and produces two bakery-quality loaves. If you've never baked your own bread before, now is the time to try. If you just want a regular white French loaf, omit the herbs and olives. This can also be made into buns, but will require less cooking time.<br />
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Before you begin, read through all the directions. It looks as though there are many steps, but it is actually quite simple.<br />
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Makes two loaves.<br />
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<b><u>Ingredients</u></b>:<br />
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5 1/2 cups of <b><u>bread</u></b> <b>flour</b><br />
2 tsp <b>sea</b> <b>salt</b><br />
2 tsp <b>instant quick rise yeast</b><br />
1 Tbsp plus 2 tsp <b>Italian seasoning</b><br />
1/2 tsp <b>garlic</b> <b>powder</b><br />
2 to 2 1/2 cups of <b>lukewarm water</b> (about body temperature)<br />
1/4 cup chopped <b>olives</b> (mixed varieties for better flavour) tossed with 1 Tbsp <b>flour</b><br />
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<b><u>Directions:</u></b><br />
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Preparation:<br />
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1. Mix the flour, salt, yeast, and spices together in a bowl. Add 2 cups of the water and stir with a spoon. Continue to add up to a half cup more water until the dough has formed a shaggy ball that is tacky but not sticky. Stir for one minute. Cover with plastic wrap and let rest for 5 minutes.<br />
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2. Take the dough out of the bowl, place on a lightly floured surface, and knead for 3 minutes. While you are kneading, work the olives into the dough by adding them to the middle, folding the dough over to cover them, and kneading more. Add more flour if necessary, but keep it tacky. Do not over flour.<br />
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3. Form the dough into a ball and place it back into the bowl, which has been lightly oiled. Cover with lightly oiled plastic wrap and refrigerate overnight or up to 4 days.<br />
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Baking:<br />
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1. Remove the dough from the fridge at least 2 hours before you want to bake it. Gently divide it in half being careful not to burst the air pockets that have formed inside the ball. Turn each half over, fold the top and bottom towards the middle of the ball and pinch the seam closed. Turn it back over and place on a parchment-lined baking sheet. Cover with the lightly oiled plastic wrap. Let rise until it is 1 1/2 times its original size.<br />
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*Note: In order for the dough to rise, the room needs to be warm. Since Scott and I are in a constant battle to control the temperature of the house (he opens the windows, I close them; he turns down the thermostat, I turn it up), I put the dough in the oven with the light on to rise. When I baked these loaves, I actually let them rise for about four hours because I did not feel that they had risen enough after two hours. Our house was pretty chilly this morning...<br />
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2. Place one of the oven racks on the very lowest shelf and the other one on the middle shelf. On the lower rack, place a metal tray or lasagne pan. Preheat the oven to 500 degrees Fahrenheit.<br />
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3. Fifteen minutes before you want to bake, remove the plastic wrap from the dough.<br />
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4. Immediately before baking, pour one cup of water in the tray in the oven, and gently make four slashes on each loaf with a bread knife. Place the loaves on the middle rack.<br />
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5. As soon as the loaves are in the oven, <b>turn the temperature down to 450 degrees Fahrenheit.</b><br />
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6. After 15 minutes, turn and rotate the pans and bake for approximately 12-15 more minutes. You will know when the bread is done because it will sound hollow when you tap the bottom of it.<br />
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7. Immediately remove the bread from the baking tray and place on a cooling rack for at least an hour before slicing.</div>
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8. The bread will keep for about a day if wrapped in a kitchen towel, but as mentioned above, I prefer to slice and freeze it for maximum freshness. (This way you also don't feel tempted to inhale an entire loaf of bread in 24 hours!). Enjoy!</div>
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Now, to figure out how to add some whole wheat flour and still get the same amount of rise...</div>
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<b><u>Shopping Tips:</u></b></div>
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1. It is important for yeast breads to use bread flour and not all purpose flour. The percentage of gluten is higher, which results in a higher rise.</div>
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2. Select a combination of olives that taste good to you. I chose Kalamata and pink olives, which are both quite fruity, but my favourite baker uses a mixture of green and black. If they don't taste good before you bake them, they certainly aren't going to taste good after you bake them. Save yourself the headache, and buy olives that are already pitted. If for some reason you don't, simply smash each one with the side of your knife to remove the pit with your fingers before chopping them.</div>
<b><br /></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-27179643408802065952014-09-22T06:00:00.000-06:002014-09-22T06:00:07.590-06:00Best Ever Vegetarian (or Vegan) Lasagne<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIypGRLcMPyiZiNaGXC0WV-_Mf1j9l2DB1SDfzfBANZeYrNiiZ1ZLgAW8xbsZQaFg-s3mY7wG16NLgtsSsnAMNtME-7FkFhIIobds6_Qmf39KAA7la4o8RiV8yblSKFI9tJNHkZ3q2eJU/s1600/IMG_1978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIypGRLcMPyiZiNaGXC0WV-_Mf1j9l2DB1SDfzfBANZeYrNiiZ1ZLgAW8xbsZQaFg-s3mY7wG16NLgtsSsnAMNtME-7FkFhIIobds6_Qmf39KAA7la4o8RiV8yblSKFI9tJNHkZ3q2eJU/s1600/IMG_1978.jpg" height="640" width="480" /></a></div>
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I'm not going to lie to you - this recipe takes time. An hour and a half, to be exact. Plus 50 minutes cooking time.... But, the upside is that you get two recipes for the price of one, and one of them is the most nutritious and delicious lasagne you have ever tasted! Full of vegetables, legumes, and nuts, this is definitely a filling meal, and you will never miss the heavy, greasy meat that is so often indicative of traditional lasagnes. As a bonus, you can add canned artichokes to the leftover spinach mixture for a hearty vegan spinach and artichoke dip.<br />
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I assembled and baked this in the morning and then just re-heated it for supper on Sunday.<br />
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Serves 8.<br />
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<b><u>Ingredients:</u></b><br />
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Extra virgin olive <b>oil</b><br />
Sea <b>salt</b> and <b>pepper </b>(it is important to season as you go)<br />
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1 large <b>eggplant</b><br />
2 medium <b>zucchini</b><br />
1 small <b>onion</b><br />
4 cloves <b>garlic</b><br />
1 clamshell of baby <b>spinach</b><br />
1 pound mixed <b>mushrooms</b> (not button mushrooms), chopped roughly<br />
2 tsp <b>Italian</b> <b>seasoning</b><br />
700g jar <b>pomodoro</b> sauce (sieved tomatoes found near the pasta or pizza sauce)<br />
1/4 cup <b>water</b><br />
1/4 fresh <b>basil</b>, finely sliced<br />
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1 cup raw <b>cashews</b> (soaked for at least 4 hours)<br />
1/2 cup <b>water</b><br />
1/4 cup <b>nutritional</b> <b>yeast</b><br />
3 tsp <b>cider</b> <b>vinegar</b> (white wine vinegar or lemon juice would work, too)<br />
1 tsp <b>salt</b><br />
pinch of <b>cayenne</b> pepper<br />
half a 19oz can of <b>chickpeas</b>, drained and rinsed<br />
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9 oven-ready <b>lasagne</b> <b>noodles</b><br />
1 cup of shredded <b>mozzarella</b> (use vegan cheese if you want this to be a vegan dish)<br />
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<b><u>Directions:</u></b><br />
<b><u><br /></u></b>
1. Cut the eggplant lengthwise into 1/4 inch slices. Season generously with salt, place in a colander in the sink and let drain for 45 minutes. After, rinse the bitter juices off and pat dry with kitchen towel.<br />
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2. Cut the zucchini lengthwise into 1/4 inch slices. Let sit on the cutting board for at least 30 minutes (I learned this in Italy, and it will benefit any zucchini dish).<br />
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3. Meanwhile, sauté 1/2 the onion and 2 cloves of garlic in 2 tsp of oil until softened. Add the spinach, salt, and pepper and cook until wilted. Remove from pan and set aside to cool.<br />
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4. Sauté the other half of the onion and 2 cloves of garlic, salt, and pepper in 1 Tbsp of oil until softened. Add the mushrooms and the Italian seasoning and cook until the are browned and half their original size. Add the pomodoro sauce (rinse out the jar with the 1/4 cup water, and add that, too) and remove from the heat. Add in the fresh basil.<br />
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5. Preheat the oven to 500 degrees Fahrenheit.<br />
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6. Place the zucchini slices on two parchment-lined baking sheets, brush with oil, and season lightly with salt and pepper. Roast in the oven for about 10 minutes. Remove and set aside. <b>Turn the oven down to 350 degrees Fahrenheit!</b><br />
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7. Place the eggplant on two baking sheets newly lined with parchment paper. Brush with oil and season lightly with salt and pepper. Roast in the oven for about 8 minutes. Remove and set aside.<br />
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8. Drain and rinse the cashews. In a food processor, puree the cashews, water, nutritional yeast, vinegar, salt, and cayenne pepper. Add the chickpeas and puree again. Add the reserved spinach mixture and puree again. If you have a bullet-type blender, do a half at a time in two batches.<br />
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9. Now it's time to assemble the lasagne!<br />
<br />
a) Spread 1/3 of the tomato sauce on the bottom of a 9" by 13" lasagne dish.<br />
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b) Layer with three lasagne sheets, not overlapping. There will be space between them, but they will expand as they cook.<br />
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c) Layer the zucchini widthwise.<br />
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d) Add another 1/3 of the tomato sauce over the zucchini.<br />
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e) Lay 3 more noodles lengthwise.<br />
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f) Spread 1 1/4 cups of the spinach mixture on top of the noodles. (Reserve the rest of the spinach mixture for the spinach and artichoke dip recipe that follows).<br />
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<br />
g) Layer 3 more noodles lengthwise.<br />
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h) Cover the noodles with overlapping slices of eggplant.<br />
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i) Spread the remaining 1/3 of the tomato sauce on top of the eggplant.<br />
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j) Sprinkle the shredded mozzarella on top.<br />
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10. Bake for 50 minutes at 350 degrees Fahrenheit. Remove from the oven and let sit for 10 minutes. Phew! Enjoy!<br />
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<b><u>Vegan Spinach and Artichoke Dip:</u></b><br />
<b><u><br /></u></b>
Add one drained and rinsed can of artichokes to the food processor with the leftover spinach mix from the lasagne recipe above. Adjust seasoning, if necessary. If you want, you can place this in an oven-safe dish, top with shredded mozzarella cheese, and bake at 350 degrees Fahrenheit for twenty to thirty minutes for a hot dip. Serve with tortillas of pita chips. Yum!<br />
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<b><u>Grilled Veggie Wraps:</u></b><br />
<b><u><br /></u></b>
If you have leftover grilled zucchini or eggplant, serve it with the remaining spinach mixture or even hummus, in a wrap with mixed lettuce. Add roasted red peppers and goat cheese for a great sandwich.<br />
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<b><u>Shopping Tips:</u></b><br />
<b><u><br /></u></b>
1. See <a href="http://wholefreshdelicious.blogspot.ca/2014/05/pierogy-bites.html" target="_blank">here</a> for more information about nutritional yeast.<br />
<b><u><br /></u></b>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-86309140151752540152014-09-15T06:00:00.000-06:002014-09-15T06:00:05.070-06:00Savoury Autumn Pita Pockets<div class="separator" style="clear: both; text-align: center;">
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Scott asked for something that was vegetarian and could be eaten in a pita pocket. Why? Because it would be easy to heat up and assemble on a weeknight. Sounds reasonable...<br />
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There are so many variations to this dish, the possibilities are endless. You could eat it without the pita pocket as a warm potato salad (very yummy), you could add white beans, you could add strips of sirloin steak, you could even leave out the squash and potatoes and eat the zucchini and chard as a side to any meaty or eggy dish. If you don't have swiss chard, you could use kale, spinach, or beet greens. If you can't find delicata squash (they really are great), you could use butternut instead.<br />
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You can use any kind of pita pockets you want for this, but I used Happy Camel spinach and herb pitas that I got at the farmer's market. I will admit, this makes a huge batch. For some reason, I got the most ginormous bunch of swiss chard for $3. It was so large, that I used mostly the stalks and only some of the leaves. However, if you get a reasonably sized bunch (no more than 10 stalks), you might want to just make a half a batch. <br />
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This recipe makes about 8 large pita pockets.<br />
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<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
3 Tbsp extra virgin olive <b>oil</b> (divided)<br />
1 pound baby <b>potatoes</b>, chopped into cubes<br />
2 - 3 small <b>delicata</b> <b>squash</b> (or butternut), seeded and chopped into cubes (skin on)<br />
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1/8 tsp <b>red pepper flakes</b><br />
1 <b>onion</b>, chopped<br />
2 medium <b>zucchini</b>, chopped into cubes<br />
2 cloves <b>garlic</b>, minced<br />
1 Tbsp <b>Italian</b> <b>seasoning</b><br />
1 bunch <b>swiss</b> <b>chard</b> (see note above), chopped finely<br />
2 tsp <b>honey</b> (or agave syrup for a vegan option)<br />
2 Tbsp <b>balsamic</b> <b>vinegar</b><br />
salt, pepper<br />
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<b><u>Directions:</u></b><br />
<b><u><br /></u></b>
1. Preheat the oven to 450 degrees Fahrenheit.<br />
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2. Toss cubed potatoes with 1 Tbsp oil. Spread into even layer on parchment-lined baking sheet and sprinkle with salt. Do the same thing for the squash.<br />
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3. Bake the potatoes and squash in the oven for about 18-20 minutes, turning once halfway through cooking. They should be tender and lightly browned when they are done.<br />
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4. In the meantime, in a large skillet, sauté the oil, red pepper flakes, and onion until soft, about 5 minutes.<br />
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5. Add the garlic, Italian seasoning, and zucchini and sauté until tender, about 10 minutes.<br />
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6. Add the chard stems and cook until tender, about 5 minutes.<br />
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7. Add the shredded chard leaves and cook until wilted, about 3 minutes.<br />
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8. Add the honey and vinegar and reduce, about 1 - 2 minutes.<br />
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9. Remove from the heat and toss with the potatoes and squash. You can top with fresh basil, if you want. Enjoy!<br />
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<b><u>Shopping Tips:</u></b><br />
<b><u><br /></u></b>
1. Delicata squash look kind of like small footballs. They are a light yellow/orange colour with green stripes. Sometimes they are in the organic section. Like I stated above, if you can't find them, you can use butternut squash.<br />
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2. Swiss chard is sometimes called rainbow chard or just chard. It might have red, yellow, or white stalks. It all tastes the same. As stated above, you can always use kale, spinach, or beet greens instead.<br />
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3. If you can't find Italian seasoning, although it is pretty common in the spice section, use a combination of dried oregano/thyme/basil.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-71052230032375178352014-09-08T06:00:00.000-06:002014-09-08T06:00:08.831-06:00Baked Eggs in Tomato Pepper Sauce<div class="separator" style="clear: both; text-align: center;">
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The other day I craved something I haven't eaten in over twenty years - a fried egg sandwich smothered in sugary ketchup. After immediately indulging, I started to wonder if there wasn't a more grown-up version. This wonderful dish is the result of those musings. The deep rich flavours are much more satisfying than bottled ketchup, and the addition of peppers makes it more substantial as well. This dish is all about developing layers of flavour - and it is well worth the wait. This would be perfect for a rainy fall dinner served with toasted crusty bread or even over rice (I prefer toast, Scott prefers rice - the same way we like our chili!).<br />
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One side note, though. I forgot to tell Scott what he was eating, and he was a bit disappointed that the eggs weren't mounds of melted mozzarella. Not a bad idea, though...<br />
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Because this recipe is developed over time with the addition of more and more ingredients, it is one of those dishes that should be "seasoned as you go". This means to add a bit more salt with each addition of new ingredients in order to make sure that it is seasoned correctly.<br />
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Serves 4 - 5.<br />
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<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
2 Tbsp extra virgin <b>olive</b> <b>oil</b><br />
1 large <b>onion</b>, quartered and sliced thinly<br />
2 cloves of <b>garlic</b>, sliced thinly<br />
a pinch - 1/8 tsp <b>red pepper flakes,</b> depending on how spicy you want it.<br />
1 Tbsp <b>brown</b> <b>sugar</b><br />
1 Tbsp <b>paprika</b><br />
3 <b>bell</b> <b>peppers</b> sliced thinly (I used one red, one orange, and one yellow)<br />
10 - 14 <b>cocktail</b> <b>tomatoes</b><br />
1 cup <b>passata</b> (or 28 oz diced tomatoes instead of cocktail tomatoes and passata)<br />
1 tsp <b>Italian</b> <b>herbs</b> (or oregano and/or thyme)<br />
1 pinch <b>saffron</b> (optional)<br />
4 -5 large <b>eggs</b><br />
2 Tbsp fresh <b>basil</b>, chopped<br />
salt, pepper<br />
<br />
<b><u>Directions:</u></b><br />
<b><u><br /></u></b>
1. In a large oven-safe skillet or pan, sauté the oil, onion, garlic, red pepper flakes, brown sugar, paprika, salt, and pepper until the onion is soft and caramelized, about 10 - 15 minutes. This is a dish that is sticky and will develop colour on the bottom of the pan, but if it looks like it is going to burn, add a splash of water. <br />
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2. Add the bell peppers and a bit more salt, and sauté for another 15 minutes until they are very soft. When you think they are done, keep cooking them a bit longer.<br />
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3. Preheat the oven to 350 degrees Fahrenheit.<br />
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4. Add the tomatoes and passata (or diced tomatoes) along with the Italian herbs, saffron (if using), and a bit more salt, and cook for another 15 minutes, until the sauce is rich and thick.<br />
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4. Break one egg into a small bowl. Make a well in the tomato sauce and pour the egg from the bowl into the sauce. Repeat with the remaining three eggs.<br />
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5. Transfer the pan to the oven and bake for 10 - 12 minutes, depending on how runny you like your yolks. Finish with fresh basil. Enjoy!<br />
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<b><u>Shopping Tips:</u></b><br />
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1. Passata is strained tomatoes and is sold in jars near the pasta sauce.<br />
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2. Saffron, the hand-picked stigma of the crocus flower, is the most expensive spice. It adds another layer of flavour here, but is not absolutely necessary.<br />
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3. If you cannot find cocktail tomatoes, use canned diced tomatoes instead. Cocktail tomatoes are very juicy and will give this dish the liquid it needs. This is a great winter dish when made with canned tomatoes.<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4639730212418736028.post-33361823657051996422014-09-01T06:00:00.000-06:002014-10-01T07:53:56.202-06:00Chocolate Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
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Well, it was bound to happen - summer is over and it's time to go back to work/school. Sounds like it's time for a treat. If you have not already been given a gigantic zucchini from someone's garden, it's probably because you are trying to get rid of the ones from your own garden, which is why pretty much everyone is making zucchini bread right now. This recipe uses 2 whole cups of zucchini per loaf (so it's great for using up large quantities) and is lower in sugar than many other recipes, which I prefer. This recipe can be easily doubled.<br />
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P.S. I have heard that some people's comments were not published. I always publish and respond to comments, so please repost if you do not see your comment after 48 hours. I love to hear your responses to the recipes, so please let me know if you've tried something!<br />
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<u><b>Ingredients</b> for one loaf:</u><br />
<br />
1 cup <b>all</b> <b>purpose</b> <b>flour</b><br />
1/4 cup <b>whole wheat pastry flour</b><br />
1/4 cup unsweetened <b>cocoa</b><br />
1 tsp <b>baking soda</b><br />
1/2 tsp <b>salt</b><br />
1/2 tsp <b>cinnamon</b><br />
1/2 cup <b>coconut sugar</b> (or packed brown sugar)<br />
2 <b>eggs</b><br />
1/4 cup <b>butter</b>, melted or organic canola oil<br />
1/2 tsp <b>vanilla</b><br />
2 cups shredded, packed <b>zucchini</b><br />
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<b><u>Directions:</u></b><br />
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1. Preheat oven to 350 degrees Fahrenheit.<br />
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2. In an medium bowl, whisk together flour, cocoa, baking soda, salt, and cinnamon.<br />
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3. In a large bowl, whisk together sugar and eggs. Slowly add in melted butter and vanilla. Add zucchini.<br />
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4. In two portions, add the dry ingredients to the wet ingredients.<br />
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5. Pour into a greased loaf pan and bake for 35 - 45 minutes.<br />
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For a more decadent treat, top a slice of chocolate zucchini bread with a scoop of frozen vanilla yogurt, chopped dried cherries, and toasted almonds (not shown here). Enjoy!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-56376726405666324692014-08-25T07:30:00.000-06:002014-08-25T07:31:11.553-06:00Baked Eggplant Parmesan <div class="separator" style="clear: both; text-align: center;">
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One of my favourite vegetarian meals is eggplant parmesan, but many recipes require you to fry the eggplant before baking it, which adds a lot of extra calories as well as a lot of extra time. This method of breading and then baking it solves both of those problems. I have also reduced the amount of cheese and made it into cute individual stacks instead of a huge casserole, which requires more eggplant. Because there are big, juicy tomatoes in season right now, you could try using a slice of tomato instead of the tomato sauce.<br />
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Serves 5<br />
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<b><u>Ingredients</u></b>:<br />
<br />
1 large <b>eggplant</b><br />
2 <b>eggs</b><br />
2 cups spelt <b>bread</b> <b>crumbs (</b>or whole wheat bread crumbs)<br />
salt<br />
1 Tbsp <b>Italian</b> <b>seasoning</b><br />
1 jar <b>marinara</b> <b>sauce</b><br />
5 slices of fresh <b>mozzarella</b> or bocconcini<br />
10 small <b>basil</b> leaves<br />
1/2 cup <b>parmesan</b> cheese<br />
pepper<br />
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<b><u>Directions</u></b>:<br />
<br />
1. Slice eggplant into 10 rounds. Salt liberally and place in colander for 30 - 60 minutes to drain.<br />
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2. Rinse eggplant thoroughly with water and pat each round dry on kitchen towel.<br />
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3. Preheat the oven to 375 degrees Fahrenheit.<br />
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4. In one dish, beat eggs with a pinch of salt. In another dish, mix bread crumbs with Italian seasoning and 1/2 tsp salt.<br />
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5. Bread eggplant by using one hand to coat both sides in egg and the other hand to coat liberally with bread crumbs. Place coated eggplant on a parchment-lined baking tray. Bake in oven for 10 minutes on each side.<br />
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6. In a baking dish, place 2 Tbsp of marinara sauce in five dollops in the baking dish (5 Tbsp total).<br />
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7. Place a large eggplant round on each dollop of marinara sauce. Top each round with another 2 Tbsp of sauce. Place a basil leaf on each round, then place a mozzarella slice on each round.<br />
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8. Top each stack with another eggplant round, another large dollop of sauce, and another basil leaf. Season with pepper. Divide the parmesan between the five stacks.<br />
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9. Bake in the oven for 30 - 40 minutes or until eggplant can be easily pierced with a sharp knife. You may want to broil it for a couple of minutes at the end to brown the cheese on top. Enjoy!<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4639730212418736028.post-50628963249394876402014-08-18T06:00:00.000-06:002014-08-18T06:00:04.939-06:00Mexican Inspired Grilled Corn<div class="separator" style="clear: both; text-align: center;">
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While I was in Los Angeles last week, I had the wonderful opportunity to eat at Chef Curtis Stone's new restaurant, Maude, which has been rated best restaurant in L.A. Normally the 25 seat restaurant fills up as soon as reservations open one month ahead of time, but when we got the call at 10 a.m. that a reservation for four had cancelled at the last minute for that night, we jumped at the chance. <br />
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<tr><td class="tr-caption" style="text-align: center;">The Maude kitchen</td></tr>
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Each month, one seasonal ingredient is featured in a nine course tasting menu. You don't order anything - it is a set menu that comes to you when it is ready. The entire dinner featuring corn took 3 hours to eat and ended up being more like 11 courses excluding the homemade corn flakes and almond milk that we were given to enjoy the next morning.<br />
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One of our favourite dishes was inspired by the grilled Mexican corn dish called elotes. Apparently the street version of this dish is sold outside many local Mexican grocery stores, but what we had was grilled corn elevated to a whole new level. The recipe below is my version of the elotes we ate at Maude, with a few more local Canadian ingredients.<br />
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<tr><td class="tr-caption" style="text-align: center;">The elotes at Maude </td></tr>
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Serves 4 - 6.<br />
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<b><u>Ingredients:</u></b><br />
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1/2 cup plain <b>yogurt</b><br />
1-2 cloves <b>garlic</b>, crushed<br />
4 ears <b>corn, </b>husk removed<br />
1 Tbsp extra virgin olive <b>oil</b><br />
1 Tbsp <b>butter</b><br />
Squeeze <b>lime</b> juice (about 1 Tbsp)<br />
2 Tbsp fresh <b>basil, </b>chopped<br />
1/2 fresh <b>jalapeño, </b>deseeded and finely minced<br />
1/4 cup dry, crumbled <b>feta</b> cheese<br />
<b>pea shoots</b> (optional)<br />
<b>salt</b><br />
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<b><u>Directions:</u></b><br />
<b><u><br /></u></b>
1. Mix the yogurt and garlic together and set aside.<br />
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2. Brush or rub the corn cobs with the olive oil and grill them on a medium high barbecue for about 12 - 15 minutes, turning regularly. You want the corn to get brown char marks on it, though. Remove from heat, let cool slightly, and then use a knife to remove the corn from the cobs.<br />
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3. In a pan on the stove, heat the butter until it starts to turn brown. Squeeze in the lime juice and turn down the heat so that it does not burn. Quickly toss the jalapeño and corn kernels in the butter to reheat them and remove the pan from the heat. Season with salt.<br />
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4. Serve the corn on a plate topped with the basil, feta, and pea shoots, if using. Serve the garlic yogurt on the side of the plate. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ORyTZkWMGkdVpb67VYRKGigqzhRetnsdm8_wd29RpiHU2G3Ova9Gd1mSDVXrXfPt-hC1xqWz7UoY-Ug-7tBBJCE0So2Xzgk2CibpnK2yybCLCk7uJPkHHNGMOcefpyIZ_2pPuiVmRhM/s1600/IMG_1908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ORyTZkWMGkdVpb67VYRKGigqzhRetnsdm8_wd29RpiHU2G3Ova9Gd1mSDVXrXfPt-hC1xqWz7UoY-Ug-7tBBJCE0So2Xzgk2CibpnK2yybCLCk7uJPkHHNGMOcefpyIZ_2pPuiVmRhM/s1600/IMG_1908.jpg" height="640" width="480" /></a></div>
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<b><u>Shopping Tips:</u></b><br />
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1. Feta is more commonly sold packed in water, but it should also be available in dry form, which is much more desirable in this dish since it is being used as a substitute for Mexican cojita, which is hard to find in Canada.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-60606316249151458772014-08-11T06:00:00.000-06:002014-08-11T06:00:09.219-06:00Summer Frittata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjET2scC1uFOK3qZWsZbgR_c6aUMRYNQnntfzF4So63gNzFzzLunniI4XeDiKpflydSlZG32yGPKPLXgqtjeTo4H_Lfw6S5oPuff-fi_fWwCiVbaSNccsQCxSjspjvC1Z-uOaZHCmBwkTI/s1600/IMG_1864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjET2scC1uFOK3qZWsZbgR_c6aUMRYNQnntfzF4So63gNzFzzLunniI4XeDiKpflydSlZG32yGPKPLXgqtjeTo4H_Lfw6S5oPuff-fi_fWwCiVbaSNccsQCxSjspjvC1Z-uOaZHCmBwkTI/s1600/IMG_1864.jpg" height="640" width="480" /></a></div>
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This year I didn't plant a garden because I was expecting to have moved by this time (which hasn't happened yet), but for those of you who have, you must be just about ready to harvest your zucchini and tomatoes. Last year at this time, I posted the summer pasta, this year I am giving you another option for those fresh veggies. Frittatas are great weeknight meals because they are fast to prepare and can be made with a variety of veggies and cheese. </div>
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Have you ever wondered what the difference is between a quiche, a frittata, and a strata? The biggest difference is the starch they are made with. Quiches are made with a pastry crust, frittatas are made with potatoes (although I have also seen them with pasta or rice), and strata are made with bread chunks. Frittatas are great for using up the last bits of vegetables in the fridge as well as for using leftover rice, pasta, or boiled or roasted potatoes.</div>
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To deseed the tomatoes, just cut them into quarters and use your thumb to push out the seeds.</div>
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Serves 6.</div>
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<b><u>Ingredients:</u></b></div>
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1 Tbsp extra virgin <b>olive</b> <b>oil</b></div>
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1/2 small red <b>onion</b> (or one leek)</div>
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2 cloves <b>garlic</b></div>
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1 <b>zucchini</b>, cut into quarter moons</div>
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8 <b>asparagus</b> spears, cut into 1/2 inch chunks</div>
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1/2 pound cooked <b>potatoes</b></div>
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4 <b>tomatoes</b>, deseeded and chopped</div>
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2 - 4 Tbsp fresh <b>basil</b></div>
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9 <b>eggs</b></div>
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1 cup <b>milk</b></div>
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2 tsp dijon <b>mustard</b></div>
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1 cup shredded <b>swiss</b> <b>cheese</b>, grated</div>
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<b><u>Directions:</u></b></div>
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1. Preheat the oven to 425 degrees Fahrenheit.</div>
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2. Sauté the onions, garlic, zucchini and asparagus until they are tender, about ten minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLtO0FI1mlXDPxfLtZ4Z-y_hwl0-22Pfr7bu3qNtV_rXNxU2nZkhCY5LO5lXw_TWzYIxMTcHHZRgsb9RoOIVBBYNuS4JP2l-1LqZ_BAJLU2EMjbG6-jsgZ1qZuSlLpqM3m5BuxljcP6I/s1600/IMG_1865.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLtO0FI1mlXDPxfLtZ4Z-y_hwl0-22Pfr7bu3qNtV_rXNxU2nZkhCY5LO5lXw_TWzYIxMTcHHZRgsb9RoOIVBBYNuS4JP2l-1LqZ_BAJLU2EMjbG6-jsgZ1qZuSlLpqM3m5BuxljcP6I/s1600/IMG_1865.jpg" height="640" width="480" /></a></div>
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3. Add the cooked chopped potatoes, tomatoes, and basil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQnio1cw7o8-oZUMiAzrex80wupOkTY0BCZkM_kcnnuwHzzzEbDkNb8hR2pYfqzaWNJEDTqi55aHxeULbdyoDEK845Xd6jMCgLQem1-2PyuUZp2mnvNjod1-D7vISSy57engAsTEuOdg/s1600/IMG_1868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQnio1cw7o8-oZUMiAzrex80wupOkTY0BCZkM_kcnnuwHzzzEbDkNb8hR2pYfqzaWNJEDTqi55aHxeULbdyoDEK845Xd6jMCgLQem1-2PyuUZp2mnvNjod1-D7vISSy57engAsTEuOdg/s1600/IMG_1868.jpg" height="640" width="480" /></a></div>
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4. In a bowl, beat the eggs, milk, mustard, salt, and pepper and immediately add to the pan. Allow the mixture to heat and set for about 3 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaeB7k6ivSIZpq1CEBA08d1syt215MgRnQOXbggtxhyphenhyphenc9C2m9dx42BK51sUeGx0p5T2Uen7g8MocBH9oCPvOIxIrZL8eDiFSfHzJcUtweAFNKAHBjp7IozCGdcciFuhZgYdKctFT2QWUw/s1600/IMG_1869.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaeB7k6ivSIZpq1CEBA08d1syt215MgRnQOXbggtxhyphenhyphenc9C2m9dx42BK51sUeGx0p5T2Uen7g8MocBH9oCPvOIxIrZL8eDiFSfHzJcUtweAFNKAHBjp7IozCGdcciFuhZgYdKctFT2QWUw/s1600/IMG_1869.jpg" height="640" width="480" /></a></div>
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5. Top with the cheese and bake in the oven until set, about 10 minutes. It will still be jiggly when it is done, but when you cut it, the eggs will not run into the cut line. If you would like it to be crispy on top, broil it for about 2 minutes at then end of the cooking time.</div>
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6. Let sit for at least 5 minutes before serving. This is also great at room temperature or even cold out of the fridge. You can eat leftovers on top of toast for an open-faced fried egg sandwich-type thing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6KUumy1NF1Uzdvr0XQ14cFajubOWKP1Zo9As9eB37hfwo5-d2eW3_R_FhyfXWXyjANRTiSrYa0rt7y4GjoY2gXsD8chfv6xvIjHYmDL-oez2DFMSuONj3BzscveRPbix3H9DUusSKPvY/s1600/IMG_1871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6KUumy1NF1Uzdvr0XQ14cFajubOWKP1Zo9As9eB37hfwo5-d2eW3_R_FhyfXWXyjANRTiSrYa0rt7y4GjoY2gXsD8chfv6xvIjHYmDL-oez2DFMSuONj3BzscveRPbix3H9DUusSKPvY/s1600/IMG_1871.jpg" height="640" width="480" /></a></div>
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7. Enjoy!</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-15450562563410599402014-08-04T06:00:00.000-06:002014-08-04T06:00:02.241-06:00Summer Salad Rolls<div class="separator" style="clear: both; text-align: center;">
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After two weeks of sweltering heat, the last thing I feel like doing is turning on the stove or oven. In fact, doing so seems almost criminal at this point. Luckily, this recipe does not require cooking at all. I'll be honest, the first time I ever made these, they did not turn out. They were soggy and wet and tasted like water. Fortunately, I've worked out all the kinks so that your salad rolls will work out perfectly! These really are a nice light but filling summer treat.<br />
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Makes about 12 rolls.<br />
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<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
12 round <b>rice paper wrappers</b><br />
75 grams <b>vermicelli rice noodles</b><br />
1 English <b>cucumber, </b>seeded and julienned<br />
1 <b>carrot, julienned</b><br />
18 medium sized cooked <b>shrimp</b><br />
fresh <b>cilantro</b> and/or <b>mint</b><br />
<b>greens</b> (lettuce or spinach)<br />
chopped <b>peanuts</b><br />
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<u>Sauce</u>:<br />
2 Tbsp natural <b>nut</b> <b>butter</b> of your choice<br />
1 Tbsp<b> rice wine vinegar</b><br />
1 Tbsp<b> lime juice</b><br />
1 <b>garlic</b> clove<br />
1/4 tsp<b> red pepper flakes</b> or hot sauce<br />
1 Tbsp <b>water</b><br />
<b>salt</b><br />
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<b><u>Directions:</u></b><br />
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1. Break the rice noodles in half and place them in a large bowl. Boil a kettle of water and pour the water on top of the noodles. Let them soak for about 3 minutes. Drain and rinse under cold water. Set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGetDPh0_LYRWqM5RpBy-tPJy9kf9OiR3U9aMeHbhOSVMtwg5arZ0c8aTiD2FaOkzMeC_X1f7L4GFguFYI3MrBRLhvIWaONmNIq_TSKS461izEk47BxTLE7QD1mKapMpwYafTNYivAAjc/s1600/IMG_1850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGetDPh0_LYRWqM5RpBy-tPJy9kf9OiR3U9aMeHbhOSVMtwg5arZ0c8aTiD2FaOkzMeC_X1f7L4GFguFYI3MrBRLhvIWaONmNIq_TSKS461izEk47BxTLE7QD1mKapMpwYafTNYivAAjc/s1600/IMG_1850.jpg" height="640" width="480" /></a></div>
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2. Cut the shrimp in half along their backs so that it looks like there are two.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dwNnsT8qTilQNWV79fLIKzvAHrREvmHmczPEjk4euTvjeSuKDXq2vVaKgjooxV7dYxVPLaSeLt7QuEJufBt_C8m2vMkRKR2EhrsLp-LUnR1ugsds0S8VKmyKicnRQ1slLs5A1sfQF2s/s1600/IMG_1851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dwNnsT8qTilQNWV79fLIKzvAHrREvmHmczPEjk4euTvjeSuKDXq2vVaKgjooxV7dYxVPLaSeLt7QuEJufBt_C8m2vMkRKR2EhrsLp-LUnR1ugsds0S8VKmyKicnRQ1slLs5A1sfQF2s/s1600/IMG_1851.jpg" height="640" width="480" /></a></div>
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3. Fill a pie plate with more boiling water from the kettle. Place a rice wrapper in the water for 3 - 5 seconds. It will still be hard when you take it out, that is okay. It will continue to soften. Place the wrapper on a plate. It is now ready to be filled. If you find it sticking to the plate, just put a small amount of water on the plate before you put the wrapper on it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQjeUMlJVK_YKUB497AhEFy2HUB6DA72Us0zNOGevXjkCNXk1NpeqKEJtdfCdxhIIO3_q0RyDyGm1AkJ4mjYmihdFDo95JN-85PRx6-W6KQ3ipD3K4ES7zWXZ7jbqkNZe6gItEc5ZFVU/s1600/IMG_1852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQjeUMlJVK_YKUB497AhEFy2HUB6DA72Us0zNOGevXjkCNXk1NpeqKEJtdfCdxhIIO3_q0RyDyGm1AkJ4mjYmihdFDo95JN-85PRx6-W6KQ3ipD3K4ES7zWXZ7jbqkNZe6gItEc5ZFVU/s1600/IMG_1852.jpg" height="640" width="480" /></a></div>
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4. At the bottom of the wrapper, place three shrimp halves. Top with some greens, then the herbs, then the carrot and cucumber, then the vermicelli noodles, and then the chopped peanuts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVallhkVRqtuYCrysb1GxkUYFFr8XackMBw1HlLtg0M73hyphenhyphen6AZR1LbDMs95Lk6hiQTKzjNOcSJCdE8QIQw30hvlallSOYofXDyS1Q9B1MUXI18XzYXnU3rfpzraCdtLSlsuhKHZrHQtM/s1600/IMG_1854.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVallhkVRqtuYCrysb1GxkUYFFr8XackMBw1HlLtg0M73hyphenhyphen6AZR1LbDMs95Lk6hiQTKzjNOcSJCdE8QIQw30hvlallSOYofXDyS1Q9B1MUXI18XzYXnU3rfpzraCdtLSlsuhKHZrHQtM/s1600/IMG_1854.jpg" height="640" width="480" /></a></div>
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5. Roll the two sides over the mixture and then roll it up from the bottom to the top. When you are finished rolling, the shrimp should be showing through the bottom.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpnq49YAy_AXtu5srDkozHS2ymzudKb93wd22Lv0eAnTb0QT0k8tOHE4JqAI4cIoROdamG6q-k16Yc8oLcimWLYBDl6xuevFhX9DRhKS_3wRhGloDsqiRR1GhhrN3OLBHNOsoVKMG3Xs/s1600/IMG_1856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpnq49YAy_AXtu5srDkozHS2ymzudKb93wd22Lv0eAnTb0QT0k8tOHE4JqAI4cIoROdamG6q-k16Yc8oLcimWLYBDl6xuevFhX9DRhKS_3wRhGloDsqiRR1GhhrN3OLBHNOsoVKMG3Xs/s1600/IMG_1856.jpg" height="640" width="480" /></a></div>
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6. Whisk all the dipping sauce ingredients together and place in a serving dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtfAg1D3ulUpLqoJ06t947u45CMJNV985IubgixUwkPWzSQltgH1CW4Dag8H9a9KwOIV-KYjzQXPw6boDXjARchk8CgoWyRQPcMJHlkRvKvuM2-sUX6gx5EF55Ev0BKpr2Jncc77YDEU/s1600/IMG_1858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtfAg1D3ulUpLqoJ06t947u45CMJNV985IubgixUwkPWzSQltgH1CW4Dag8H9a9KwOIV-KYjzQXPw6boDXjARchk8CgoWyRQPcMJHlkRvKvuM2-sUX6gx5EF55Ev0BKpr2Jncc77YDEU/s1600/IMG_1858.jpg" height="640" width="480" /></a></div>
7. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXFqj81fllwsBrUaTyR149yhzdU9J6DxHGKkHzOENKwYwCuHHcLZhTAvbuF2Fm3iN80Az08dSe1JVmSS2ojJ-r4uWHcUrhmedX8WWrZBH7jBNLlvVqcnK-vx6MJoc3EYYTYYg6dydi_k/s1600/IMG_1860.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXFqj81fllwsBrUaTyR149yhzdU9J6DxHGKkHzOENKwYwCuHHcLZhTAvbuF2Fm3iN80Az08dSe1JVmSS2ojJ-r4uWHcUrhmedX8WWrZBH7jBNLlvVqcnK-vx6MJoc3EYYTYYg6dydi_k/s1600/IMG_1860.jpg" height="640" width="480" /></a></div>
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<b><u>Shopping Tips:</u></b></div>
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1. Vermicelli rice noodles and rice wrappers can be found in the Asian aisle of most major grocery stores. The wrappers are dry, they are not the same as wonton wrappers.</div>
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2. Cooked shrimp are the pink ones, not the grey ones.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4639730212418736028.post-84839287885953794042014-07-28T06:00:00.000-06:002014-07-28T06:00:09.777-06:00Zucchini Cakes with Lemon Dill Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzhvzlIFGYcGONFBdGFay8OoREHC5EAC4EnvFFJlu3kY-Ke9vhiwY4XbJGC1h9twSagDkCc2G6j79PJ5U7JFVIfkNonWBMnOaNzH8kWlIYFfo9BtYiJMvbvTYqp6AzMbTpwkvedAW6TE/s1600/IMG_1770.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzhvzlIFGYcGONFBdGFay8OoREHC5EAC4EnvFFJlu3kY-Ke9vhiwY4XbJGC1h9twSagDkCc2G6j79PJ5U7JFVIfkNonWBMnOaNzH8kWlIYFfo9BtYiJMvbvTYqp6AzMbTpwkvedAW6TE/s1600/IMG_1770.jpg" height="640" width="480" /></a></div>
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Well, after a great week out at the lake visiting with family and playing with my nieces, it's time to get serious and back to healthy eating. As you can see from the photo above, the pickings at the grocery store on a Sunday night were pretty slim, but beggars can't be choosers, right? These zucchini bites are full of flavour and make a great appetizer or light meal. If desired, serve them in lettuce cups with raw carrot and cucumber on top. The lemon dill sauce can also be used as a salad dressing. We made these with the perogy bites and ate both for dinner.<br />
Makes about 10 cakes.<br />
<br />
<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
<u>Zucchini Cakes:</u><br />
3 zucchini, shredded<br />
3/4 cup minute oats<br />
2 cloves garlic, minced<br />
1/2 cup fresh dill, chopped<br />
1/4 cup fresh basil, chopped<br />
1/4 cup pine nuts<br />
1/2 onion, finely chopped<br />
3/4 tsp dried Italian seasoning<br />
2 Tbsp ground flax or chia seeds<br />
1 egg, whisked<br />
salt, pepper<br />
<br />
1 Tbsp coconut oil<br />
<br />
<u>Lemon Dill Sauce</u><br />
1 cup raw, unsalted cashews, soaked in water for 4 - 12 hours<br />
1/2 cup water<br />
zest and juice of one lemon<br />
2 Tbsp fresh dill<br />
1 Tbsp white wine vinegar<br />
1 Tbsp extra virgin olive oil<br />
1/2 tsp onion powder<br />
1 - 2 cloves garlic<br />
salt, pepper<br />
<br />
<b><u>Directions:</u></b><br />
<b><u><br /></u></b>
1. Toss the shredded zucchini in 1/2 tsp salt and let drain for about 30 minutes. After 30 minutes, place zucchini on a couple of paper towels and wring out the excess moisture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RlIEG6O2fTOrGqMzPT3QYY-Q5oiY4SIZXujhjvAkNHMsCQHPxCXs-ee7QvOs2k2tXzz3NWKYb-G4epDTWeV4KHCfPK8K5_M6ugp-LkuDV1dF_inddwQWbGTFbPjjfncj6JvdoKT7gpI/s1600/IMG_1772.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RlIEG6O2fTOrGqMzPT3QYY-Q5oiY4SIZXujhjvAkNHMsCQHPxCXs-ee7QvOs2k2tXzz3NWKYb-G4epDTWeV4KHCfPK8K5_M6ugp-LkuDV1dF_inddwQWbGTFbPjjfncj6JvdoKT7gpI/s1600/IMG_1772.jpg" height="640" width="480" /></a></div>
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2. Preheat the oven to 425 degrees Fahrenheit. Coat a baking tray with a thin layer of coconut oil. Mix all the zucchini cake ingredients together. Let chill in the fridge for at least 30 minutes. </div>
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3. Using the lid of a narrow canning jar, pack the mixture into the lid to form small cakes. Slide the cakes out of the lid and onto the baking tray. Melt the remaining coconut oil and brush a thin coat on the top of each cake. You could also put a sheet of parchment paper on the baking tray, which I would do next time.</div>
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4. Bake for about 25 minutes until golden brown.</div>
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5. Meanwhile, make the Lemon Dill Sauce by combining all the ingredients together in a small bullet-type blender, adding extra water bit by bit until desired consistency is reached.<br />
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6. When the zucchini cakes are baked, allow them to cool for a few minutes. Then, serve them on top of the lettuce cups, if using. Top with the Lemon Dill Sauce, carrots, and cucumbers. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXz_pUCg0YUS-sQH_ZqVAj0s8u8qMnfeDTKaDTJDHNgKhZLn_iBJsjzKAA_WKdgljRkxCRXGfTaFR2m1zDEK7sv9qH4bdizDIdouihh6PPZq7k__HunKY1PZ_IT5U_FTbvrYhA1rFm6Ks/s1600/IMG_1774.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXz_pUCg0YUS-sQH_ZqVAj0s8u8qMnfeDTKaDTJDHNgKhZLn_iBJsjzKAA_WKdgljRkxCRXGfTaFR2m1zDEK7sv9qH4bdizDIdouihh6PPZq7k__HunKY1PZ_IT5U_FTbvrYhA1rFm6Ks/s1600/IMG_1774.jpg" height="640" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aQzMSl2WZbn9TXc2_lr-4P3wPmI4FcQo3JZhJxEGF-YXLAjCUmXTdgk8jYfpRcy_txHV1NtQZJJPnsoCHYHGCmNc06yOJenvJG0nNZzNJIixvMgwUKh5-fXkGrosj6LmVJilcs5v0L4/s1600/IMG_1775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aQzMSl2WZbn9TXc2_lr-4P3wPmI4FcQo3JZhJxEGF-YXLAjCUmXTdgk8jYfpRcy_txHV1NtQZJJPnsoCHYHGCmNc06yOJenvJG0nNZzNJIixvMgwUKh5-fXkGrosj6LmVJilcs5v0L4/s1600/IMG_1775.jpg" height="640" width="480" /></a></div>
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<b><u>Shopping Tip:</u></b></div>
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1. Don't go to the grocery store on Sunday night like I did!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-24092968952722624532014-07-21T06:00:00.000-06:002014-07-21T06:00:07.486-06:00Exhibit Guacamole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOAoCU61ymeL4Q1vzEJGWruQJ2aT5VL5enophJDlwkBujdNf6-UyeM698EQ2K4hgjJtjORKjJgCZfryKUJ31wwhivn33MxNyUnhdP-l1TuP2WNCBoe3gca-NRJJ1igbj0rgUxy17El1A/s1600/IMG_1817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOAoCU61ymeL4Q1vzEJGWruQJ2aT5VL5enophJDlwkBujdNf6-UyeM698EQ2K4hgjJtjORKjJgCZfryKUJ31wwhivn33MxNyUnhdP-l1TuP2WNCBoe3gca-NRJJ1igbj0rgUxy17El1A/s1600/IMG_1817.jpg" height="640" width="480" /></a></div>
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So, the final art exhibit was on Friday (although it is on display for the next two weeks), and the theme that I explored was "Our Changing Relationship with Food". No big surprise there, right? Anyway, one of the assignments was to make an artist book, which is a work of art in the form of a book. They are usually one of a kind works. For my artist book, I made an avocado from clay and documented the history of the cultivation of avocados through altered maps. So, of course it was only natural that I was automatically nominated to bring the guacamole to the party! Luckily it turned out to be a hit since I was also named the "resident foodie" of the group. The second avocado in the picture above is my version of a seedless avocado of the future. One of the ideas I explored was real food versus fake food. You will notice the difference between the real guacamole and the fake guacamole chips in picture below. All in all, the course was a great experience, and I met a lot of great people, but I am definitely glad to have another class completed and under my belt - only one more to go!<br />
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I'm not sure how many this serves since it was all gone before I even got any, but I'd say it made about 4 cups.<br />
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<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
5 - 6 ripe <b>avocados</b>, finely chopped<br />
1 <b>tomato</b>, seeds removed and diced<br />
3 Tbsp red <b>onion</b>, finely diced, soaked in cold water for 10 minutes, and drained<br />
2 Tbsp fresh <b>cilantro</b>, finely chopped<br />
1/4 - 1/2 <b>jalapeño</b>, finely diced<br />
juice of one <b>lime</b><br />
1/3 tsp sea <b>salt</b><br />
<b><br /></b>
<b><u>Directions:</u></b><br />
<b><u><br /></u></b>
1. Basically, just mix everything together in a bowl and adjust the salt and lime to taste. I stir it around and mash it a bit with a spoon so that it is a bit mashed but still chunky. I like to keep it chunky so that it does not look like the slop from the store. It's best to do the mashing before adding the tomatoes...<br />
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2. In order to remove the seeds from the tomato, cut it into six to eight sections (depending on how big it is) and stick your thumb in the seed part (over the sink) to push them out.<br />
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3. I soak the onions in cold water to lessen the bite, but that is a personal preference of mine.<br />
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4. Be careful not to over-salt the guacamole because the tortillas that you will most likely be eating it with are also salted. Therefore, taste the guacamole on a tortilla, not by itself. Enjoy!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBknmU0-Tp-dpsuF-IdAIHfSeSBtRJQa8gQ6zQm__pOUN6wbD3Ef774rOtxh5x6MBRoShU3MN8j093bWfgjl3lSd1PJZLRbfmDQ0wJ8Uxj8war_WfGWPs94ufv1E2flx4acnxY9CIsXl4/s1600/IMG_1819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBknmU0-Tp-dpsuF-IdAIHfSeSBtRJQa8gQ6zQm__pOUN6wbD3Ef774rOtxh5x6MBRoShU3MN8j093bWfgjl3lSd1PJZLRbfmDQ0wJ8Uxj8war_WfGWPs94ufv1E2flx4acnxY9CIsXl4/s1600/IMG_1819.jpg" height="640" width="480" /></a></div>
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<b><u>Shopping Tips:</u></b><br />
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1. Ripe avocados are hard to find in the store, and if they are ripe, they are usually bruised from being poked too much. Buy your avocados two to three days before you need them, allow them to ripen on the counter, and then put them in the fridge when they are ready. Putting them in the fridge will hold them at that stage of ripeness for several days. For that reason, I always have a couple ready to go.<br />
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2. There are many strategies and myths for keeping guacamole from going brown. Because it has just oxidized, it is still safe to eat when it is brown, but it is not very appetizing. The acid in the lime does a pretty good job of keeping it green for a few hours. I have also heard from several people that placing the avocado stone in the guacamole will keep it from going brown as well. I'm not sure if that is a myth or not, but those who do it swear it works!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-36761946124928515402014-07-14T06:00:00.000-06:002014-07-14T21:52:31.341-06:00Frozen Chocolate Almond Banana Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxJuN7H7jJdccfME0aaG2hzf_YF_KsxQK3SFPANsvwdj0WMPvLN4fvdNITMSybBt-vVUqDoW23_y9dOm3eSRlLIFQ-l8enWCLYzojkk7WgNoMf3YRRiBp5flajhwU4XUrTQ5LLId69MA/s1600/IMG_1813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxJuN7H7jJdccfME0aaG2hzf_YF_KsxQK3SFPANsvwdj0WMPvLN4fvdNITMSybBt-vVUqDoW23_y9dOm3eSRlLIFQ-l8enWCLYzojkk7WgNoMf3YRRiBp5flajhwU4XUrTQ5LLId69MA/s1600/IMG_1813.jpg" height="640" width="480" /></a></div>
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I'm in the middle of a really intense art class for my Masters degree right now and have been creating "art" for about 14 hours a day, so this week I'm going to share with you a really easy yet delicious recipe I have slightly adapted from Angela Liddon's<u> She Glows</u> cookbook. This treat is perfect for hot summer nights when you are craving ice cream but don't want all the sugar. There are just a few ingredients, and they are easy to put together. If you've ever had frozen chocolate covered bananas at the fair (or Folk Fest), you will love these. You will notice in the picture that I added raw cacao nibs to mine, but I don't think it is necessary. You could try adding shredded coconut, though.<br />
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Serves: that depends on how much will power you have! (Makes about 24 pieces)<br />
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<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
2 large <b>bananas</b>, peeled and sliced into 24 thick rounds<br />
3 Tbsp natural peanut, almond, or other <b>nut</b> <b>butter</b> (my favourite is Mystery Butter, which is a combination of cashew butter and almond butter - not such a mystery...)<br />
1 tsp <b>coconut</b> <b>oil</b><br />
2 oz 70% <b>chocolate</b><br />
24 roasted <b>almonds</b><br />
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<b><u>Directions:</u></b><br />
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1. Cover a baking sheet with parchment paper, and place the 24 banana rounds on the paper. <br />
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2. Top each piece of banana with 1/2 tsp of nut butter. Place one whole roasted almond into the nut butter, on top of the banana round.<br />
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3. Cover with plastic wrap and place in the freezer for at least 30 minutes.<br />
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4. In a small saucepan over a very low heat, melt the coconut oil and chocolate together.<br />
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5. Using a teaspoon, drizzle the melted chocolate over the frozen banana-almond pieces.<br />
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6. If you want, stick a toothpick (unflavoured!) into each piece. Cover with plastic wrap again, and place back in the freezer for 15 - 30 minutes to firm up. Once the pieces are frozen, you can either eat them or transfer them to a freezer bag to store for longer. If you store them longer, partially thaw them at room temperature for a few minutes before eating them. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6eX2WGcH6r4f-JOk2zfnNPhCfIPlevzfb56V0iKDqG8JTq38jr9YSwQCEiyUqhB8Qbz8s2_yNF5z8JD4FPz4gaQvIt24UgheIoZL3rqDsnMtvN6dwxeaBueoXHg1eNN-EuMycrqghVQg/s1600/IMG_1768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6eX2WGcH6r4f-JOk2zfnNPhCfIPlevzfb56V0iKDqG8JTq38jr9YSwQCEiyUqhB8Qbz8s2_yNF5z8JD4FPz4gaQvIt24UgheIoZL3rqDsnMtvN6dwxeaBueoXHg1eNN-EuMycrqghVQg/s1600/IMG_1768.jpg" height="640" width="480" /></a></div>
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<b><u>Shopping Tips:</u></b><br />
<b><u><br /></u></b>
1. Many different kinds of nut butter can be found in the natural foods section of any major grocery store.<br />
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2. You can buy roasted almonds, or bake them at 350 degrees Fahrenheit for 5 - 7 minutes to make your own.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-39754049313559375502014-07-07T06:00:00.000-06:002014-07-07T06:00:04.162-06:00Dairy-Free Cucumber Dill Salad Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBimhnFJD0COGi3m7PqhjJ58eijIJUdAtPfzBzfdLl5gCCnWx7p0SP4184TJKao7P34iPLImNGzTTvNMdBB_UlKsYzkrhiS6nCQ1uEcSaDy7kxT_W3v7e_5EYdEcM2iT93SFh5uXX_Lxc/s1600/IMG_1771.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBimhnFJD0COGi3m7PqhjJ58eijIJUdAtPfzBzfdLl5gCCnWx7p0SP4184TJKao7P34iPLImNGzTTvNMdBB_UlKsYzkrhiS6nCQ1uEcSaDy7kxT_W3v7e_5EYdEcM2iT93SFh5uXX_Lxc/s1600/IMG_1771.jpg" height="640" width="480" /></a></div>
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I think I've mentioned before that salads are not one of my favourite meals. I always feel like they are too light and leave me with an uncomfortable feeling in my stomach if I just eat a bunch of raw vegetables. However, in the summer when everything is fresh and the weather is hot, I don't always like to cook, and salads are a great, quick meal. I've found that if I include ingredients with substance (like gains, beans, nuts, etc.) and add a hearty homemade dressing, salads can be a satisfying meal that do not leave me with gut rot.<br />
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This dressing will make 3 - 4 large salads.<br />
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<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
<br />
2 Tbsp raw <b>cashews</b>, soaked for at least 4 hours<br />
1/4 small ripe <b>avocado</b><br />
2 Tbsp extra virgin <b>olive</b> <b>oil</b><br />
1 Tbsp <b>lemon</b> <b>juice</b><br />
1 Tbsp white wine <b>vinegar</b><br />
1/2 tsp <b>salt</b><br />
4 Tbsp fresh <b>dill</b><br />
6" of <b>cucumber</b>, chopped<br />
1-2 cloves <b>garlic</b><br />
black <b>pepper</b><br />
<br />
<b><u>Directions:</u></b><br />
<b><u><br /></u></b>
1. Blend all ingredients in a bullet-type blender or small food processor until creamy and combined. If needed, add a bit of water to make the dressing thinner.<br />
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I served this dressing on a salad of baby romaine lettuce, cucumber, cocktail tomatoes, cooked and cooled quinoa, hemp hearts, basil, and toasted almonds. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmbnLet_FK-UrAek8k2T8_bZOsL-UNECBI1gnQ1DIxYoW03YT2rKcw3ak8dfiYmQ78AE_ON3GvS-uBWYQO4UOLrbTPmUbrBe7N6xB8u7508YccigBVUAEPsaV_r3nmenXuoM-I62J4wM/s1600/IMG_1766.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmbnLet_FK-UrAek8k2T8_bZOsL-UNECBI1gnQ1DIxYoW03YT2rKcw3ak8dfiYmQ78AE_ON3GvS-uBWYQO4UOLrbTPmUbrBe7N6xB8u7508YccigBVUAEPsaV_r3nmenXuoM-I62J4wM/s1600/IMG_1766.jpg" height="640" width="480" /></a></div>
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<b><u>Shopping Tips:</u></b><br />
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1. Buy avocados at least two days before you need them. Let them ripen on the counter until they are a bit soft, and then put them in the fridge until you need them.<br />
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2. This dressing will keep in the fridge for about 3 days.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-50518201483246873962014-06-30T06:00:00.000-06:002014-06-30T06:00:00.785-06:00Broccoli Power Bowl with Sesame Orange Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjki7bqGNoe9JVAhgL9tNQOW8y7hQMUjmIIXLhLXkJ0-QafW5ZMnl4rFfk1XKx2JsYkjtZGNVioZzaPjH8YhW3mFDpScwzWASpP3hs2WeY3ROnDQOOGBucIQLKYaW9kTvkaD3VOrBC2TqM/s1600/IMG_1762.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjki7bqGNoe9JVAhgL9tNQOW8y7hQMUjmIIXLhLXkJ0-QafW5ZMnl4rFfk1XKx2JsYkjtZGNVioZzaPjH8YhW3mFDpScwzWASpP3hs2WeY3ROnDQOOGBucIQLKYaW9kTvkaD3VOrBC2TqM/s1600/IMG_1762.jpg" height="640" width="480" /></a></div>
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For the past month, I've been taking a "Learn to Run" clinic. And for someone who hates running, I've been totally surprised by how easy it has been. I'm still not someone who would combine "fun" and "run" in the same sentence, but I will say that it has not been horrible.<br />
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Since the clinic is in the evenings, one of the challenges has been finding something quick, nutritious, filling, yet light to eat. I have been told that it is not a good idea to eat too much protein before running since it takes a lot of energy for your body to digest it, and ultimately, you want that energy to go to powering your body to run, so I have created this power bowl that will provide fuel and energy for any activity you may be doing. If you are running, try to eat at least two hours ahead of time. The sauce comes from Angela Liddon's Oh She Glows Cookbook.<br />
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For this recipe, I was able to find garlic scapes (the long curly things in the photo) and pea tendrils at the Farmers Market; however, you could use garlic cloves and spinach instead.<br />
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Serves 2 generously.<br />
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<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
3 Tbsp Shiro (light) <b>miso</b><br />
2 Tbsp <b>rice</b> <b>vinegar</b><br />
1 Tbsp <b>sesame</b> <b>oil</b><br />
1 Tbsp <b>tahini</b> (sesame paste)<br />
1/4 cup fresh <b>orange</b> <b>juice</b><br />
1 tsp <b>maple</b> <b>syrup</b> (or other liquid sweetener)<br />
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1 cup <b>farro</b> or brown rice, cooked according to package directions<br />
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1 Tbsp <b>coconut</b> <b>oil</b><br />
1/4 tsp <b>red pepper flakes</b><br />
3 <b>garlic</b> scapes (or 2 garlic cloves) sliced thinly<br />
1 head <b>broccoli</b>, chopped into bite-sized pieces<br />
2 <b>carrots</b>, cut into coins<br />
1 handful <b>bean</b> <b>sprouts</b><br />
1 bunch <b>pea</b> <b>tendrils</b> (or 1 cup fresh spinach, chopped)<br />
2 Tbsp sliced <b>almonds</b>, toasted at 350 degrees Fahrenheit for 5 minutes<br />
2 Tbsp fresh <b>basil</b><br />
2 tsp black (or white) <b>sesame</b> <b>seeds</b><br />
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<b><u>Directions:</u></b><br />
<b><u><br /></u></b>
1. Cook farro or brown rice according to package directions.<br />
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2. Blend the first six ingredients together in a blender, bullet, or food processor. Set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7cMJ0xQxDUOpsuge6ffpSMW4vxhhMeE-HdvlbRY0sjMSooTDHk6P_u41q0592DaSFIGHOiq1MqZtZwNNJd5wz7za4eyHRkXBfxVzBJJ0kmTK0AZb9yL00E2ukfJ2v32NuYGTgq_YBwM/s1600/IMG_1763.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7cMJ0xQxDUOpsuge6ffpSMW4vxhhMeE-HdvlbRY0sjMSooTDHk6P_u41q0592DaSFIGHOiq1MqZtZwNNJd5wz7za4eyHRkXBfxVzBJJ0kmTK0AZb9yL00E2ukfJ2v32NuYGTgq_YBwM/s1600/IMG_1763.jpg" height="640" width="480" /></a></div>
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3. In a large frying pan, sauté coconut oil, red pepper flakes, broccoli, carrots, and a pinch of sea salt over medium heat for about 15 - 17 minutes.<br />
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4. Add the bean sprouts and pea tendrils and cook for another 2 - 3 minutes.<br />
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5. Add the sauce and heat through for another minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62rl0hmVzqDpMjeB36-kBLYtZrlMbAyzi3qkNAVM-QdFtTk43UAtv0ieg80y3JQrQKmbyyk1hUDYAxt3YXIPHcBbC-RZz8hiarIw-2pGG6_vhBpsyp3eEQj9XocEJofQYLMKYgUGRkX4/s1600/IMG_1764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62rl0hmVzqDpMjeB36-kBLYtZrlMbAyzi3qkNAVM-QdFtTk43UAtv0ieg80y3JQrQKmbyyk1hUDYAxt3YXIPHcBbC-RZz8hiarIw-2pGG6_vhBpsyp3eEQj9XocEJofQYLMKYgUGRkX4/s1600/IMG_1764.jpg" height="640" width="480" /></a></div>
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6. In two bowls, divide the farro. Top with broccoli mixture and garnish with almonds, basil, and sesame seeds. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5FwUOJLOnWCCX0QNrk59n4FNlJKxqyQFJ2iCL5HMJ1L8vtCceDwfjys4aFxZtT3UzaPGGq_W_oqLmqY-GJSRd2BiiW2k5c7CP71qMMxJ96MBL1pHXhQwdt09x_j8NfRO5da5yHwmWnM/s1600/IMG_1765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5FwUOJLOnWCCX0QNrk59n4FNlJKxqyQFJ2iCL5HMJ1L8vtCceDwfjys4aFxZtT3UzaPGGq_W_oqLmqY-GJSRd2BiiW2k5c7CP71qMMxJ96MBL1pHXhQwdt09x_j8NfRO5da5yHwmWnM/s1600/IMG_1765.jpg" height="640" width="480" /></a></div>
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<b><u>Shopping Tips:</u></b><br />
<b><u><br /></u></b>
1. As I mentioned above, pea tendrils and garlic scapes are only available at Farmers Markets in early summer, so if you don't have them, just substitute with garlic and spinach.<br />
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2. Miso is sold in the refrigerated section of health food and Asian stores. It is used to add depth to many dishes (including others on this site), so it is worth having in your fridge. It lasts a long time and contains healthy probiotics among other health benefits.<br />
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3. Black sesame seeds are nice to have for the colour contrast, but white ones will work just fine. You can toast them if you want, but be careful that they don't burn.<br />
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4. Tahini is one of the main ingredients in humus and can be found in any major grocery store. It is usually in the world foods section or the nut butter section.<br />
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5. You can use toasted or untoasted sesame oil for this recipe. I used untoasted.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-53466055194658350372014-06-23T06:00:00.000-06:002014-06-23T06:00:07.259-06:00Grilled Pineapple with Coconut Basil Dust<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRlxwEsabg0CZxoapX3mwpFQ98Sqz5nSVlmsYRAQvTecu806bqDGfrNWmjQHnqD01uBbuV_IAM3iLSB6kBclSo_RPcq5o_7nsVBR8tN6GRxn-cpEzRjY-53N6TFfYudo1mPrny4IADOo/s1600/IMG_1747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRlxwEsabg0CZxoapX3mwpFQ98Sqz5nSVlmsYRAQvTecu806bqDGfrNWmjQHnqD01uBbuV_IAM3iLSB6kBclSo_RPcq5o_7nsVBR8tN6GRxn-cpEzRjY-53N6TFfYudo1mPrny4IADOo/s1600/IMG_1747.jpg" height="640" width="480" /></a></div>
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During the summer months, I like to eat lighter. The days are longer and hotter, fresh fruits and vegetables are in season, and I have more time to cook. Occasionally, at the end of a light meal, I like to have something sweet and refreshing. I'm not really a baker, though, and I also want to keep my desserts fresh and light. The best way to do that is by incorporating fruit into dessert. By grilling the pineapple on the barbecue, the sweetness intensifies, and there is an added dimension of smokiness. The pairing of pineapple and coconut is classic, but the addition of basil is unexpected yet complimentary. You can serve just the pineapple and basil dust for a really light final course, or add a scoop of Coconut Bliss dairy-free ice cream as I have done. </div>
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Serves 2 - 4</div>
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<b><u>Ingredients:</u></b></div>
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<b><u><br /></u></b></div>
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<b>pineapple</b></div>
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2 Tbsp shredded, unsweetened <b>coconut</b></div>
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2 Tbsp fresh <b>basil</b></div>
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1 Tbsp coconut <b>sugar</b></div>
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zest of one <b>lime</b></div>
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<b><u>Directions:</u></b></div>
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1. Toast shredded coconut in a dry pan over medium heat on the stove until it just starts to turn colour but is not brown. Remove and cool.</div>
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2. Slice and core pineapple. Grill for approximately 3 - 4 minutes per side over medium heat. Pineapple will have grill marks and be tender throughout.</div>
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3. In a food processor, combine coconut, basil, sugar, and lime zest. Pulse until well combined.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SnS7-dqkzSd2XKQO87hnB8c-36GRt7m0uf1coQcRigdqg-Hh7aAohHzqrUo_Crt6StQmKP7bARbcjZR4j0QWGA702Qz6YrP1VCaO0bd2Bowc43NGNqgW9NfAAmtF-mgt-Wd5xUwh0lU/s1600/IMG_1741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SnS7-dqkzSd2XKQO87hnB8c-36GRt7m0uf1coQcRigdqg-Hh7aAohHzqrUo_Crt6StQmKP7bARbcjZR4j0QWGA702Qz6YrP1VCaO0bd2Bowc43NGNqgW9NfAAmtF-mgt-Wd5xUwh0lU/s1600/IMG_1741.jpg" height="640" width="480" /></a></div>
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4. On a serving plate, place the ice cream if using, grilled pineapple, and top with basil dust. Serve immediately and enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmNFB-jwgKnNcDtNVC1-7y5Me2b_kR8FagGMNkl3Rp__UaMPRjKFOrNZVo17Slg7jUJFEh-wdKQEShyphenhyphenXRE4Y9TK-ZEp_zLwTxPSvDNCzuJFNkjI19k3T2QEeQnZuj3EWZ3InMWzAwOJs/s1600/IMG_1744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmNFB-jwgKnNcDtNVC1-7y5Me2b_kR8FagGMNkl3Rp__UaMPRjKFOrNZVo17Slg7jUJFEh-wdKQEShyphenhyphenXRE4Y9TK-ZEp_zLwTxPSvDNCzuJFNkjI19k3T2QEeQnZuj3EWZ3InMWzAwOJs/s1600/IMG_1744.jpg" height="640" width="480" /></a></div>
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<b><u>Shopping Tips</u></b><br />
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1. When choosing a pineapple, check to make sure that the leaves are green and healthy. The one in the picture above is not ripe because the body is still very green and firm. When ripe, the bottom of the pineapple will start to turn yellow and it will smell pineapple-y and be slightly tender. Once it starts to smell sweet, it is probably overripe. Cut pineapple will keep in the refrigerator for several days and become sweeter as it sits, so it is better to cut it earlier than later. Also, grilling the pineapple will intensify the sweetness. It is better to grill slightly firm pineapple rather than pieces that are falling apart.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-42782641169135441312014-06-09T06:00:00.000-06:002014-06-11T21:17:47.283-06:00Brie and Sun-Dried Tomato Oat Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTK0CB9QHznJTTYhg7ExhVtNI023-C5trhrzhIo0usPiB7Tgf_h4Ro0aVp_959_Fg-UNYlWa0R4d5p3KZMji4kWS62NuoWz5E6tL7X_XUzCMBS9w0tx-QVLSukiS4lsswCmQNJ1BNRJU/s1600/IMG_1710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTK0CB9QHznJTTYhg7ExhVtNI023-C5trhrzhIo0usPiB7Tgf_h4Ro0aVp_959_Fg-UNYlWa0R4d5p3KZMji4kWS62NuoWz5E6tL7X_XUzCMBS9w0tx-QVLSukiS4lsswCmQNJ1BNRJU/s1600/IMG_1710.jpg" height="640" width="480" /></a></div>
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Whole grain cakes are a great way to use leftover grains. The starch in them solidifies as they cool and makes it even easier to form cakes that will hold together. Grain cakes are also a flavourful way to get healthy fibre in your diet. A plain side of grains is not always that appetizing. Use a canning lid to make these easily and uniformly. This recipe is closely based on the one in Ancient Grains for Modern Meals by Maria Speck. Great served with cucumber dressing and/or cucumber salad.<br />
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Makes 7 - 8 cakes.<br />
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<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
3/4 cups <b>steel cut oats</b><br />
1 1/2 cups <b>water</b><br />
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1/3 of a small <b>brie</b> wheel<br />
1 1/2 <b>quick cooking oats</b><br />
1/2 cup chopped red <b>onion</b><br />
1/3 cup ready to eat <b>sun-dried tomatoes</b>, chopped<br />
1/3 cup <b>pine nuts</b>, toasted<br />
2 large <b>eggs</b>, beaten<br />
2 Tbsp fresh <b>basil</b>, chopped<br />
2 tsp dried <b>Italian</b> <b>herbs</b><br />
1 clove <b>garlic</b>, crushed<br />
1 tsp fresh <b>red chile</b>, chopped finely<br />
1 tsp <b>salt</b><br />
1/2 tsp <b>pepper</b><br />
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2 Tbsp <b>coconut oil</b><br />
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<b><u>Directions:</u></b><br />
<b><u><br /></u></b>
1. Bring steel cut oats and water to a boil. Add a pinch of salt, simmer for 2 minutes, stirring occasionally. Remove from heat and let stand, covered, for one hour until water has absorbed. Let cool. (Otherwise, use leftover grains).<br />
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2. Combine all other ingredients together with the cooled grains.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIy4MTFIEyeUXn7gvurOG7Iflek-Ru_dPsIsukXXl-BgQwzJRl3bw9PMzG6BVLNXVipHaupZNbSleuyaxouCVR0rDSeFB7yEYB1sR_x9JFH95bA3OppxTBmVUJpARlQAMUfnTdWJEd9I/s1600/IMG_1706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIy4MTFIEyeUXn7gvurOG7Iflek-Ru_dPsIsukXXl-BgQwzJRl3bw9PMzG6BVLNXVipHaupZNbSleuyaxouCVR0rDSeFB7yEYB1sR_x9JFH95bA3OppxTBmVUJpARlQAMUfnTdWJEd9I/s1600/IMG_1706.jpg" height="640" width="480" /></a></div>
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3. Heat 1 Tbsp of coconut oil in a large frying pan on medium high heat. Turn the heat down to medium and fry four cakes for 4 - 5 minutes on each side until golden brown. Fry the remaining four cakes in the other 1 Tbsp of oil. Enjoy!<br />
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These can be served hot, cold, or at room temperature.<br />
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<b><u>Shopping Tips:</u></b><br />
<b><u><br /></u></b>
1. There are quick cooking oats that cook in 1.5 minutes or 1 minute oats. Either one will work, but do not use regular oats - they will not hold together.<br />
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2. You can use the brie with or without the rind on it. It just depends on whether or not you like the taste.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-60617592561663285592014-06-02T06:00:00.000-06:002014-06-09T08:01:53.031-06:00Coconut Lime Halibut<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOKYAI_lfZgWQJ2chAaCCIY7G_hMH3wf2pg2jrshcDKWRJiDGpuoT3dyo-HM6TpBt_MgM8qSH4-CN31DtOdDOyFPf1xeD-txwXE6JtQ5faEfpdwqUT7mYb1enLT1Fs-tQJPFpD3hLS54/s1600/IMG_1695.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOKYAI_lfZgWQJ2chAaCCIY7G_hMH3wf2pg2jrshcDKWRJiDGpuoT3dyo-HM6TpBt_MgM8qSH4-CN31DtOdDOyFPf1xeD-txwXE6JtQ5faEfpdwqUT7mYb1enLT1Fs-tQJPFpD3hLS54/s1600/IMG_1695.jpg" height="640" width="480" /></a></div>
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I'd had the idea for this fish topping for a couple of days. One of Scott's favourite meals is halibut on pea and basil risotto, so I was thinking of doing that, but the Italian risotto and the tropical fish didn't really seem to work together until I was struck with inspiration on the way to the Farmers Market on Saturday. The inspiration was not the fresh produce at the market like you might expect, instead it was a gaudy advertisement for Tequila Lime Chicken at a fast food Tex Mex place. As I drove by, I had the idea to use tequila instead of white wine for the risotto, and the result is this brightly flavoured party in your mouth. Any part of this dish can be made on its own or paired with other dishes if you wish. It looks like a lot of ingredients, but many of them are repeated. I've just split them up to make it a bit easier.<br />
<br />
Serves 2.<br />
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<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
2 pieces of fresh <b>halibut</b> or other firm white fish such as cod<br />
1 Tbsp <b>coconut</b> <b>oil</b><br />
<b>juice</b> of half a <b>lime</b><br />
salt, pepper<br />
<br />
1/2 cup unsweetened <b>coconut</b><br />
1/4 cup <b>spinach</b><br />
2 Tbsp <b>basil</b><br />
<b>zest</b> of one <b>lime</b><br />
3/4 tsp <b>salt</b><br />
1/2 tsp <b>sugar</b><br />
<br />
1Tbsp <b>coconut</b> <b>oil</b><br />
1 Tbsp <b>butter</b><br />
1/4 cup <b>onion</b>, diced<br />
1 clove <b>garlic</b>, minced<br />
2/3 cup <b>arborio</b> <b>rice</b>, uncooked<br />
2 Tbsp <b>tequila</b><br />
2 1/2 cups chicken or vegetable <b>stock</b>, WARM<br />
1/2 cup <b>peas</b><br />
1 cup <b>spinach</b>, chopped<br />
1 Tbsp fresh <b>basil</b>, chopped<br />
salt, pepper<br />
<br />
<b><u>Directions:</u></b><br />
<b><u><br /></u></b>
1. Preheat oven to 375 degrees Fahrenheit.<br />
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2. In a small food processor, blend together the coconut, spinach, basil, lime zest, salt, and sugar. Set aside until later.<br />
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3. In an oven proof dish, rub a bit of the coconut oil on the bottom of the dish and place the fish on top. Cover with the remaining coconut oil, the lime juice, salt, and pepper. Just use a pinch of salt since the topping contains salt. <br />
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4. In a medium sauce pan, melt the coconut oil and the butter. Sauté the onions and garlic until they are soft and translucent. Add the dry rice to the pan and stir until coated. Continue stirring for another minute.<br />
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5. Add the tequila and stir vigorously with a wooden spoon until it has evaporated. Turn the burner down to medium-low. Add approximately 1/2 a cup of the warm stock to the pot and continue to stir. This will develop the starch in the rice and result in a creamy risotto. When the stock has almost completely evaporated, add another 1/2 cup. Continue doing this until the stock is all absorbed and the rice is cooked through. It will take 25 - 30 minutes. Continue to stir regularly.<br />
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6. When there is about 20 minutes left in the cooking time of the rice, put the halibut in the oven.<br />
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7. When the rice is cooked through, add the frozen peas, spinach, and basil. Cook for another 3 minutes until the peas are cooked. Season with salt and pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tqyhspBinmfrM13qotVu3C5-XVe_8oplMG76zsQN0MPwhmDM5mv9UdNW1sVnBCGKOLlQCsbvbU657VOYIuCRuU3eOIBVrLSjSlP4edR0tsK3c0SfJE3SMT1-9UbtX2rTMWdFtPQQC9w/s1600/IMG_1699.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tqyhspBinmfrM13qotVu3C5-XVe_8oplMG76zsQN0MPwhmDM5mv9UdNW1sVnBCGKOLlQCsbvbU657VOYIuCRuU3eOIBVrLSjSlP4edR0tsK3c0SfJE3SMT1-9UbtX2rTMWdFtPQQC9w/s1600/IMG_1699.jpg" height="640" width="480" /></a></div>
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8. Plate the risotto with the halibut on top (squeeze on a bit more lime juice, if needed). Top with the coconut lime crumble and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vv0xGvil7J0l1f6lwJMHkVGRcqvZKKNHOj3a_fYq9GltI-WN-hJmLaHArzasFpxmPNgp2-abAi8SAy2etVyTofzo9sETitS5t8J2EM-DbA3AHubmuLp41MpTQKmG124HMtufd58oNRU/s1600/IMG_1701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vv0xGvil7J0l1f6lwJMHkVGRcqvZKKNHOj3a_fYq9GltI-WN-hJmLaHArzasFpxmPNgp2-abAi8SAy2etVyTofzo9sETitS5t8J2EM-DbA3AHubmuLp41MpTQKmG124HMtufd58oNRU/s1600/IMG_1701.jpg" height="640" width="480" /></a></div>
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<b><u>Shopping Tips:</u></b><br />
<b><u><br /></u></b>
1. Buy a good quality virgin coconut oil. For this recipe, you want one that has a coconut flavour. If you buy regular coconut oil, it will not have a coconut flavour. There are supposedly many health benefits to cooking with coconut oil. It has a high smoking point, so it will not go rancid as easily as if you sauté with olive oil. Also, it is made up of medium-chain fatty acids, which apparently do not absorb into the body as readily as short and long-chain ones do...<br />
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2. You cannot make risotto with regular rice because the starch content is not high enough. Make sure you buy arborio. It is in all grocery stores, you just have to look for it.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-72812968103150644282014-05-26T06:00:00.000-06:002014-06-09T08:02:59.105-06:00Vegan Sausage and Pepper Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oOiC0x32b_CRwOaa5R6ShlbBfJqD2tGCeMj46GleWmEdrOZszakI_ugSHCWHKfNplcP5vne2CKdJ6RkevzeAGYOVqEYv7pjyL9TEPsb9GTQIgXtLwZKgNxJivX2HzF-LFvz7H6z-ucA/s1600/IMG_1682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oOiC0x32b_CRwOaa5R6ShlbBfJqD2tGCeMj46GleWmEdrOZszakI_ugSHCWHKfNplcP5vne2CKdJ6RkevzeAGYOVqEYv7pjyL9TEPsb9GTQIgXtLwZKgNxJivX2HzF-LFvz7H6z-ucA/s1600/IMG_1682.jpg" height="640" width="480" /></a></div>
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I'm always looking for ways to make meals healthier, and sausages are one of the things that I like but that really need an update. I usually cut one up into smaller pieces so that it flavours the entire dish without adding a ton of calories or unhealthy fat. However, this vegan gluten-free sausage is a great way to get the flavour in a much healthier way. It is based on a recipe by David Frenkiel and Luise Vindahl and is a bit like a falafel. If you don't want a vegan sausage or don't have the time to make them, you can still make the pasta dish with a bit of regular Italian sausage.<br />
<br />
After going to three stores to find basil, I struck out and opted for fresh oregano, but I would definitely use basil, if possible.<br />
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You will need cheese cloth and kitchen string to make the sausages.<br />
<br />
Makes 5 sausages. Pasta serves two as a main course (uses two of the sausages).<br />
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<b>Sausage Ingredients:</b><br />
<br />
1/2 cup ready-to-eat <b>sundried</b> <b>tomatoes</b><br />
3/4 cup toasted <b>cashews</b><br />
1/2 sweet <b>onion</b>, chopped<br />
1/2 small <b>red</b> <b>chili</b>, seeded and chopped<br />
6 unsulphured dried <b>apricots</b><br />
1/2 tsp <b>cumin</b><br />
1 Tbsp shiro <b>miso</b> (optional)<br />
1 tsp <b>salt</b><br />
1 tsp <b>paprika</b><br />
1-2 <b>garlic</b> cloves<br />
1 tsp <b>oregano</b><br />
<br />
1 cup <b>brown</b> <b>rice</b> <b>flour</b><br />
1 Tbsp <b>xanthan</b> <b>gum</b><br />
1 Tbsp ground <b>flax</b> <b>seeds</b> or ground chia seeds<br />
<br />
1/4 cup extra virgin <b>olive</b> <b>oil</b><br />
1/4 cup <b>water</b><br />
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4 1//2 cups <b>vegetable</b> <b>stock</b><br />
<br />
1 Tbsp <b>olive</b> <b>oil</b>, for frying<br />
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<b>Directions:</b><br />
<b><br /></b>
1. In a food processor, pulse together the first 11 ingredients.<br />
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2. Add the next three ingredients and pulse until completely combined.<br />
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3. Add the olive oil and the water and pulse until mixture forms a dough ball.<br />
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4. Separate into five equal portions and roll into sausage shapes. Wrap in cheese cloth and tie each end with kitchen string.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPHS9gdBBjp2eoLLhCiCwu2WL0U7huDeOIdXxQ2r4XVZmrRxmFMK02YcXRYzspZWq-1GOUpLFluLNzAeUlreenZaafSg8irb1xvfsL_Pxget5mO0VlYzK9zmwDjYGET_sGWCJYtlanPQ/s1600/IMG_1681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPHS9gdBBjp2eoLLhCiCwu2WL0U7huDeOIdXxQ2r4XVZmrRxmFMK02YcXRYzspZWq-1GOUpLFluLNzAeUlreenZaafSg8irb1xvfsL_Pxget5mO0VlYzK9zmwDjYGET_sGWCJYtlanPQ/s1600/IMG_1681.jpg" height="640" width="480" /></a></div>
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5. Bring the vegetable stock to a simmer in a large frying pan and simmer the sausages for 45 minutes, turning half-way through.<br />
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6. Remove the cheese cloth by cutting off the ends. Then, fry the sausages in olive oil until they are brown on all sides, about 10 minutes.<br />
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7. If you are making the pasta, do so while the sausages are frying. If you have leftovers, cool and freeze them.<br />
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<b>Pasta Ingredients:</b><br />
<b><br /></b>
2 Tbsp extra virgin <b>olive</b> <b>oil</b><br />
1/4 tsp <b>red pepper flakes</b><br />
1/2 sweet <b>onion</b>, chopped<br />
1 <b>red bell pepper</b>, chopped<br />
1 <b>orange bell pepper</b>, chopped<br />
1 <b>yellow bell pepper</b>, chopped<br />
2 cloves <b>garlic</b><br />
8 cocktail <b>tomatoes</b><br />
2 Tbsp fresh <b>basil</b>, chopped or torn<br />
salt, pepper<br />
fresh <b>parmesan</b> (optional)<br />
<br />
1/2 lb short <b>pasta</b><br />
<b><br /></b>
<b>Directions:</b><br />
<br />
1. Boil a large pot of salted water for the pasta. Start the rest of the recipe while the water comes to a boil. When the water is boiling, add the pasta and cook according to package directions.<br />
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2. In a large frying pan, heat the oil and red pepper flakes. <br />
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3. Add the onion, peppers and a bit of salt to the oil and sauté until the peppers are just tender.<br />
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4. When there is about 3 minutes left in the cooking time of the pasta, add the garlic and tomatoes.<br />
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5. Add the cooked pasta to the peppers and toss to coat. Add black pepper as desired. Add slices sausage. Serve topped with basil and parmesan (optional). Enjoy!<br />
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** If you would like a saucier pasta, you can use a 28 oz can of diced tomatoes instead of the fresh tomatoes.</div>
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<b>Shopping Tips:</b><br />
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1. Rice flour and xanthan gum (pronounced zanthan) can be purchased at an organic or health food store.<br />
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2. So can unsulphured dried apricots. If you can't find them, though, just use regular ones.<br />
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3. When they are in season, you can find many different colours of peppers at the Farmers Market or Italian Store. Try different combinations.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4639730212418736028.post-68192475515184868302014-05-19T06:00:00.000-06:002014-06-09T08:04:43.419-06:00Crunchy Baked Strawberry and Rhubarb Oatmeal<div class="separator" style="clear: both; text-align: center;">
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This recipe is adapted from one in <i>Vegetarian Everyday</i> by David Frenkiel and Luise Vindahl. I call for this to be prepared the night before, in fact, the first time I made it, I took it to a breakfast potluck at work. But, in a real pinch, it can be made the morning of. It definitely benefits from sitting, though. It can also easily be made vegan if you substitute almond milk and a flax or chia egg*. If you use gluten-free oats, it is also a filling gluten-free breakfast. One more option: If you pair it with ice cream, you can eat it for dessert!<br />
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Serves 4 - 6.<br />
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<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
2 stalks <b>rhubarb</b>, sliced<br />
2 cups fresh <b>strawberries</b>, sliced<br />
2 cups quick cooking <b>oats</b><br />
1 tsp <b>baking</b> <b>powder</b><br />
3/4 <span style="text-align: center;">tsp sea <b>salt</b></span><br />
1/2 tsp ground <b>ginger</b><br />
1/4 tsp <b>cinnamon</b><br />
2 large <b>eggs</b><br />
21/4 cups <b>milk</b><br />
1 tsp pure <b>vanilla</b> extract<br />
1/3 to 1/2 cup pure <b>maple</b> <b>syrup</b>, depending on your preference<br />
1 Tbsp <b>coconut</b> <b>oil</b>, melted<br />
1/2 cup <b>hazelnuts</b><br />
1/2 cup <b>almonds</b><br />
1/2 cup flaked <b>coconut</b>, pieces as large as you can find (I use dehydrated flakes)<br />
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<b><u>Directions:</u></b><br />
<b><u><br /></u></b>The night before you want to eat this...<br />
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1. Place the almonds and hazelnuts on a baking sheet and bake for 5 - 7 minutes. Chop to large chunks.<br />
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2. Place the sliced rhubarb and strawberries in a large round baking dish.<br />
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3. In a bowl, combine the oats, baking powder, salt, ginger, and cinnamon. Spread on top of the fruit.<br />
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4. In the same, now empty bowl, combine the eggs, milk, and vanilla. Pour on top of the oats, making sure everything is soaked. Cover and refrigerate.<br />
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5. In the morning, preheat oven to 375 degrees Fahrenheit.<br />
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6. Combine the coconut oil, nuts, and maple syrup. Spread on top of the oats.<br />
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7. Bake oatmeal for 40 - 50 minutes. Let sit for about 5 minutes before serving. Serve with yogurt, if you wish. Enjoy!<br />
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<b><u>*Vegan Egg:</u></b><br />
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For an egg alternative with no sacrificing in taste, combine 2 Tbsp chia seeds or ground flax seeds with 1/3 cup of water. Let sit for 15 minutes. This will replace the two eggs in the recipe.Unknownnoreply@blogger.com2