tag:blogger.com,1999:blog-57173666495001433102024-03-05T02:57:16.938-06:00Zen Kitchen“One cannot think well, love well, sleep well, if one has not dined well.”
- Virginia WoolfKimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.comBlogger396125tag:blogger.com,1999:blog-5717366649500143310.post-21443462610446313982012-04-02T17:24:00.001-05:002012-04-02T17:24:06.923-05:00Dracula's Revenge<div dir="ltr" style="text-align: left;" trbidi="on">
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Sometimes my rule about making a dish more than one time goes right out the window. Sometimes it goes out again and again. Such is the case with this oldie but goodie from Cooking Light.<br />
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For years I was an active member of the Cooking Light Bulletin Boards. Many recipes were exchanged, many friendships were formed and lots of good time was had by all. Some of those virtual friends have been met in real life and many are still kept up by other means of electronic media. Even though I no longer participate in those boards, I still have fond memories and still remember many of the recipes we all loved. This is one of these recipes.<br />
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Named for the wonderful amount of sweet garlic in the recipe, this baked pasta never ceases to amaze and delight. Having made this many times I have made many adjustments and below you will find my most recent tinkerings. But for the original, head to <a href="http://www.myrecipes.com/recipe/draculas-revenge-baked-penne-with-sausage-garlic-10000000222650/" target="_blank">Cooking Light</a>.<br />
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<b>Dracula's Revenge </b>(Inspired by Cooking Light)<br />
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2 whole heads of garlic<br />
1/2 lb hot turkey sausage<br />
8 oz baby portabellas, sliced<br />
5 oz greens (ie spinach or arugula)<br />
1/2 t dried rosemary<br />
1 T butter<br />
1/4 cup all-purpose flour<br />
3 cups 1% milk<br />
1/2 cup grated Parmesan cheese<br />
2 oz shredded Swiss cheese<br />
1 t ground nutmeg<br />
1/2 t salt<br />
1/8 t black pepper<br />
4 cups hot cooked penne (about 1/2 lb uncooked)<br />
Cooking Spray<br />
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Preheat oven to 350. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.<br />
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Increase oven temperature to 400°.<br />
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Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the mushrooms about half way through. Remove from pan with a slotted spoon. Place sausage and mushrooms in a large bowl; stir in rosemary and greens, stirring to slightly wilt the greens. Cover tightly with foil.<br />
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Cook the pasta according to directions. Drain and add to the sausage mixture, covering again with foil.</div>
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Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add the flour to melted butter, stirring with a whisk. Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (about 10 minutes). Stir in roasted garlic, cheeses, salt, pepper and nutmeg. Remove mixture from heat.</div>
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Add cheese sauce to pasta and sausage, stirring to coat. Spoon mixture in a 13x9-inch baking dish coated with cooking spray. Bake at 400° for 15 minutes or until thoroughly heated.</div>
</div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-44113693357000459362012-03-22T16:52:00.003-05:002012-03-22T16:52:36.362-05:00Black Bean Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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It's amazing to me how the simplest of recipes can be the ones that Bo loves the best. And let me tell you this one is SIMPLE! <br />
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I began making bean and grain salads for lunch when I lived in Houston. Hot days made a cool salad the perfect treat at lunchtime. But for some reason I haven't made them much since I moved to TN which means Bo hadn't really tried any of them. He will be trying them now. I can see these being on our lunch rotation many times as the weather gets warmer. <br />
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If you decide to try this feel free to be creative. Don't like black beans? Use a different kind. Mix up the veggies. Add a grain and take out the corn. Have some fun with the herbs and spices. <br />
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And don't worry. I'm sure I will be back to post more of my creations!<br />
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<b>Bean and Corn Salad</b></div>
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1 1/2 cups frozen corn (or as the season warrants, fresh!)<br />
15 oz can black beans, drained and rinsed well<br />
1 shallot diced and soaked in 2 T lime juice<br />
2 cloves garlic, minced<br />
2 jalapenos, tops cut off and diced<br />
(feel free to remove the seeds, I like to keep them in)<br />
1/2 small red or green pepper, top cut off, seeds removed and diced<br />
1/4 cup chopped cilantro<br />
1 - 1 1/2 T fruity or spicy olive oil<br />
1 - 1 1/2 T honey</div>
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2 T lime juice</div>
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Salt and black pepper to taste<br />
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Drain the shallot. Thaw the corn then toss with beans, shallot, garlic, both peppers and cilantro. In a small bowl mix the oil, honey and lime juice. Add to the bean salad and toss. Add salt and pepper to taste.</div>
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</div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com2tag:blogger.com,1999:blog-5717366649500143310.post-76267231819994990192012-03-12T05:00:00.000-05:002012-03-12T05:00:12.786-05:00White Cheddar Polenta with Sauteed Greens and Garlic-Roasted Portobellos<div dir="ltr" style="text-align: left;" trbidi="on">
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After you say the mouthful that is this recipe then open wide to take a big bite. Go ahead. Do it. You'll be glad you did!<br /><br />
I can remember a time in my cooking career when I would buy the polenta in a tube. Then I met some lovely cooking friends who taught me the beauty, and ease, of fresh cooked. The tiny bit of effort is worth it for the creamy goodness presented on the plate. If you want to eat firm polenta it is quite easy to make in advance, let firm then fry or grill.<br />
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But back to this recipe. Besides the amazing polenta you are getting fabulous meaty mushrooms sizzled with garlic paired nicely with the bite of greens. <br />
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White Cheddar Polenta would be a great side dish served with shrimp, but it will also make a hearty vegetarian main dish.<br />
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<b>White Cheddar Polenta with Sauteed Greens and Garlic-Roasted Portobellos </b>(Recipe by Epicurious)</div>
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<li class="li2">3 medium portobello mushrooms</li>
<li class="li2">3 1/2 tablespoons olive oil</li>
<li class="li2">3 garlic cloves, minced</li>
<li class="li2">1 tablespoon chopped fresh parsley</li>
<li class="li2">4 cups water</li>
<li class="li2">1 1/2 teaspoons salt</li>
<li class="li2">1 cup polenta (coarse cornmeal) or yellow cornmeal</li>
<li class="li2">2 tablespoons (1/4 stick) butter</li>
<li class="li2">1 cup (packed) grated sharp white cheddar cheese (about 4 ounces)</li>
<li class="li2">1 large bunch Swiss chard, ribs cut away, leaves cut in 3x1-inch strips</li>
<li class="li2">1 10-ounce bag fresh spinach leaves</li>
</ul>
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Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.</div>
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Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.</div>
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Spoon polenta onto plates. Top with greens and portobello mushrooms.</div>
</div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-5959431219965472192012-03-05T05:00:00.000-06:002012-03-05T05:00:00.383-06:00Black Bean and Mushroom Chili<div dir="ltr" style="text-align: left;" trbidi="on">
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With some recipes you really find your self at a loss for words, and I would classify this chili as one of those receips. The combination of ingredients are not to be believed - beans and mushrooms combine for an earthy feel while the mustard seeds add an unexpected surprise of flavor you don't normally find in a bean soup. <br />
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Then there is the added bonus of it being prepared in the crockpot. Get it ready, press go and dinner will be ready when you get home.<br />
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Bo loves most soups served with rice (as opposed to cornbread like I usually want with chili) but this is such a hearty offering that I think it goes perfectly well with a short-grain brown rice. <br />
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<b>Slow-Cooker Black Bean-Mushroom Chili </b>(Adapted from Eating Well) </div>
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<b></b></div>
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<li class="li2">1 pound dried black beans, (2 1/2 cups), rinsed</li>
<li class="li2">1 tablespoon extra-virgin olive oil</li>
<li class="li2">1/4 cup mustard seeds</li>
<li class="li2">2 tablespoons chili powder</li>
<li class="li2">1 1/2 teaspoons cumin seeds, or ground cumin</li>
<li class="li2">1 medium onion, coarsely chopped</li>
<li class="li2">1 pound baby portabello mushrooms, sliced</li>
<li class="li2">8 ounces tomatillos, husked, rinsed and coarsely chopped</li>
<li class="li2">1/4 cup water</li>
<li class="li2">5 1/2 cups vegetable broth</li>
<li class="li2">1 6-ounce can tomato paste</li>
<li class="li2">1-2 tablespoons minced canned chipotle peppers in adobo sauce</li>
<li class="li2">1 1/4 cups grated Monterey Jack, or pepper Jack cheese</li>
<li class="li2">1/2 cup reduced-fat sour cream</li>
<li class="li2">1/2 cup chopped fresh cilantro</li>
<li class="li2">2 limes, cut into wedges</li>
</ul>
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<li class="li2">Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain the beans, discarding soaking liquid.</li>
<li class="li2">Combine oil, mustard seeds, chili powder and cumin in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles; mix well.</li>
<li class="li2">Place the beans in a 5- to 6-quart slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.</li>
<li class="li2">Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges. </li>
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</div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-205735678986994182012-02-27T05:00:00.000-06:002012-02-28T05:29:46.182-06:00Lemongrass Coconut Chicken Soup<div dir="ltr" style="text-align: left;" trbidi="on">
I love making soup in the winter. You can make tons to freeze for easy lunches or dinners and most soups taste even better if you make them ahead.<br />
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Their one fault? They don't photograph well. Or at least I dont possess the skills to photograph them well. So I gave up with this one because each picture looked worse than the one before and I didn't want anything making it look bad in your eyes, because it is a fabulous soup.<br />
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If you have never had lemongrass you are in for a treat. The best way I can think to describe it is "fresh". Yes, a stale word I know, but it really does grab the essence. Think fresh mowed grass. Or fresh ocean breeze. Freshly air-dried laundry. <br />
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You get the picture. <br />
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If you don't like spicy food you can leave out the chiles altogether and still have an amazing chicken soup. I served it (several times) over brown rice and it was a hit each and every time. <br />
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<b>Lemongrass Coconut Chicken Soup</b> (Adapted from Ming Tsai)<br />
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1 tablespoon canola oil<br />
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4 lemongrass stalks, pale parts only, crushed with the flat side of a knife</div>
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1 medium onion, chopped </div>
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1-2 serrano or Thai chiles, stemmed and chopped</div>
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2 boneless skinless chicken breasts, cut into 1/4-inch strips</div>
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3 tablespoons fish sauce (nam pla)<br />
1 cup frozen green peas</div>
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6 cups low-sodium canned chicken broth</div>
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1 cup light coconut milk (or use the whole can if you like a creamy soup)</div>
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1 lemon, juiced</div>
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Kosher salt and freshly ground black pepper to taste</div>
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1-2 cups fresh spinach leaves</div>
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Heat a medium saucepan over medium-high heat. Add the oil and swirl to coat the pan. Add the lemongrass, stir, and sweat it, uncovered, for 2 minutes. Add the onions and chiles, if using, and sauté, stirring, for 1 minute. Add the chicken and sauté until opaque, about 1 minute. Add the fish sauce, peas and broth, stir, bring to a simmer, and cook until the liquid is reduced slightly to intensify its flavor, 15 to 20 minutes. Whisk in the coconut milk, spinach and lemon juice. Season with salt and pepper and serve over brown rice.</div>
</div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-62823574840065820502012-02-20T05:50:00.000-06:002012-02-20T08:00:32.619-06:00Tex-Mex Sloppy Joes<div dir="ltr" style="text-align: left;" trbidi="on">
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As we have had a dull winter (meaning no snow so to speak) I have been ready for spring. After all, what is winter without snow?</div>
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So I was looking ahead to our spring trip to Houston and decided to cook some Texas favorites. And as I began, wouldn't you know but the snow began to fall, making it an even more enjoyable Sunday in the kitchen!</div>
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I have to confess, I have never made Sloppy Joe's before but this recipe found at <a href="http://homesicktexan.blogspot.com/" target="_blank">Homesick Texan</a> intrigued me. I would usually only make half of a recipe this size but I thought leftovers might be nice over rice so the whole amount was made. <br />
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This recipe is very versatile - love spicy food? Add two chipotle chiles or up the amount of fresh sliced jalapeños at the end. Don't have time to make guacamole? Add sliced avocados to your salad. The one thing I do recommend is to to add enough salt at the end. I think could ours could have used more. <br />
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<b>Tex-Mex Sloppy Joe's </b>(Adapted from <a href="http://homesicktexan.blogspot.com/2012/01/tex-mex-sloppy-joe-chipotle-sandwich.html" target="_blank">Homesick Texan</a>)</div>
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1 1/2 pounds ground beef (I used 1 lb very lean beef and 1/2 lb of ground chuck)</div>
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1 chipotle chile en adobo (with a nice spoonful of the sauce)</div>
<div class="p1">
1/2 medium red onion, diced</div>
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1/2 bell pepper, seeds and stem removed, diced</div>
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2 cloves garlic, minced</div>
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15 ounces canned tomato sauce</div>
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2 teaspoons Mexican oregano</div>
<div class="p1">
2 teaspoons ground cumin</div>
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1 teaspoon smoked paprika</div>
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1/2 t chili powder (I used ancho)</div>
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2 teaspoons Worcestershire sauce</div>
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12 ounces beer, such as Mexican lager</div>
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2 tablespoons ketchup</div>
<div class="p1">
1/2 cup cilantro, divided</div>
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1 tablespoon lime juice</div>
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Salt and black pepper to taste</div>
<div class="p1">
4-6 warm buns for serving</div>
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Guacamole or sliced avocados, cilantro, onions, sliced jalepeños and Cotija or feta cheese for serving</div>
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In a large skillet, on medium-low heat, while stirring occasionally, cook the meat until browned, about 10 minutes. (If you like, you can drain the extra fat once the meet is browned.) Add the onions and diced bell pepper and cook until soft, about 5 minutes. Add the garlic and cook for 30 more seconds.</div>
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Meanwhile, in a blender mix the tomato sauce, chipotle chile, oregano, ground cumin, smoked paprika, chili powder and Worcestershire sauce. Pour tomato sauce into the skillet along with the beer, ketchup and half of the cilantro. Stir until well combined.</div>
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Cook on medium-low heat uncovered for 20 minutes until thick and almost syrupy and then stir in the remaining cilantro and lime juice. Adjust seasonings and add salt and black pepper to taste.</div>
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<div class="p1">
Serve on warm buns with guacamole, cilantro, onion, jalapeño slices and Cotija cheese.</div>
</div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com2tag:blogger.com,1999:blog-5717366649500143310.post-45577630018700018152012-02-18T13:02:00.000-06:002012-02-18T13:02:04.730-06:00It has been awhile...<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65QpyZwqllS5dJT76q7ZkUOR-E5L6mxhs6M0oKD-ILuCe0ZkaKkw9NhggSLenbCsqL012lPdDZreopKdu6E5DngUQLdDopWp-eqPFwraTUjWbxwZ5uAtGZyHTEqzKM7LdkhAnAIxUY2Nd/s1600/P3283495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65QpyZwqllS5dJT76q7ZkUOR-E5L6mxhs6M0oKD-ILuCe0ZkaKkw9NhggSLenbCsqL012lPdDZreopKdu6E5DngUQLdDopWp-eqPFwraTUjWbxwZ5uAtGZyHTEqzKM7LdkhAnAIxUY2Nd/s320/P3283495.JPG" width="320" /></a></div>
<br />
<br />
Yes, it has been awhile since I have updated my blog. I decided I wanted to take a job outside the house and working part time has taken away from the time I used to spend cooking. But I now I think I have gotten to a point that I can balance both, so watch out, the cooking will begin again in full force very soon!</div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-75270444337338467262012-01-23T05:00:00.000-06:002012-01-23T05:00:05.146-06:00Beef and Ale Stew from Sunset<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlyXq5K3bGfRU7ueSO7mwOL-xtDhlPq6AXO53CZXmn__CcT3oikvNTqq6ZcRfsL4sC3Qoi0vbgg5iSQUIAdl9Ph2ZpQ-OeP4oU0ZewmJkr7C5dujcdwLA_at-k_k2kJHNlS5zIu9ZU9gB/s1600/P9273678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlyXq5K3bGfRU7ueSO7mwOL-xtDhlPq6AXO53CZXmn__CcT3oikvNTqq6ZcRfsL4sC3Qoi0vbgg5iSQUIAdl9Ph2ZpQ-OeP4oU0ZewmJkr7C5dujcdwLA_at-k_k2kJHNlS5zIu9ZU9gB/s320/P9273678.JPG" width="320" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">I have never been a fan of beef stew, really stews in general. In my experience they are lacking in flavor and since I'm not a big fan of beef to begin with, there didn't seem to be any reason to eat one. But how can you go wrong with a recipe from my much lauded Sunset Cookbook?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">You can't!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">This recipe calls for a dumpling-style biscuit to be added at the end. I didn't make the biscuits but included them in the recipe below in case you want to try.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">And now for the stew. What an amazing rich flavor, slow cooked that makes for a thick beautiful mixture with texture and depth.</span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtE6SIcYkN3-9kjzrC2C_cAVHxuGO6tGVdthyxE5IHsbY8RFIN2ruTh2izXQp-Q4Mv_hbaevUa1-sgALylt55R0VMY3KAOpmLtdOJl_TPdNr6vUxwRU2C5NDFEA56BhzpyTBnwOX2uwchz/s1600/P9273679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtE6SIcYkN3-9kjzrC2C_cAVHxuGO6tGVdthyxE5IHsbY8RFIN2ruTh2izXQp-Q4Mv_hbaevUa1-sgALylt55R0VMY3KAOpmLtdOJl_TPdNr6vUxwRU2C5NDFEA56BhzpyTBnwOX2uwchz/s320/P9273679.JPG" width="320" /></a></div>
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<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; color: black; font-size: small; text-align: -webkit-auto;">Rich</span><span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; color: black; font-size: small; text-align: -webkit-auto;"> with </span></span><span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; color: black; font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: -webkit-auto;">ale and caramelized onions, this stew</span><span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; color: black; font-size: small; text-align: -webkit-auto;"><span style="font-family: Arial, Helvetica, sans-serif;"> provides a thick, hearty base whatever carb you decide to serve. Im my case that was cornbread but I encourage you to try the biscuits, if that is your cup of tea.</span></span></div>
<div style="text-align: left;">
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; color: black; font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: -webkit-auto;"><br /></span></div>
<div style="text-align: left;">
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Arial, Helvetica, sans-serif; text-align: -webkit-auto;"><b>Beef and Ale Stew</b> (Sunset Cookbook)</span></div>
<div style="text-align: left;">
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</span></div>
<ul class="ul1"><span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Arial, Helvetica, sans-serif; text-align: -webkit-auto;">
<li class="li1"><span class="Apple-tab-span"> </span>4 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces</li>
<li class="li1">6 tablespoons plus 2 cups all-purpose flour</li>
<li class="li1">3 3/4 teaspoons salt</li>
<li class="li1">1 teaspoon freshly ground black pepper</li>
<li class="li1">2 tablespoons vegetable oil</li>
<li class="li1">2 bottles (12 oz. each) ale</li>
<li class="li1">2 large onions, thinly sliced</li>
<li class="li1">8 ounces mushrooms, trimmed and quartered</li>
<li class="li1">3 large carrots, peeled, halved lengthwise, and cut into 1-in. lengths</li>
<li class="li1">1/2 cup thinly sliced green onions (green part only)</li>
<li class="li1">1/2 teaspoon baking soda</li>
<li class="li1">4 1/2 tablespoons cold butter, cut into small pieces</li>
<li class="li1">About 3/4 cup buttermilk</li>
<li class="li1">1 egg</li>
</span></ul>
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; font-family: Arial, Helvetica, sans-serif; text-align: -webkit-auto;">
<div class="p1">
1. In a large bowl, toss beef with 3 tbsp. flour, 1 tsp. salt, and pepper. In a large pot over medium-high heat, heat 1 tbsp. vegetable oil. Add enough beef to pot to form a single layer (about 1/3 of beef), being careful not to overcrowd pot. Brown meat on all sides, about 7 minutes total per batch. Transfer to a large bowl and brown remaining beef in 2 batches. If meat or pan juices start to scorch, reduce heat.</div>
<div class="p1">
<br /></div>
<div class="p1">
2. Add 1 bottle ale to pot, scraping up brown bits with a wooden spoon. Pour ale over reserved beef and return empty pot to medium-high heat.</div>
<div class="p1">
<br /></div>
<div class="p1">
3. Add remaining tbsp. oil to pot. Add onions and 2 tsp. salt. Cook, stirring often, 2 minutes. Cover pot and reduce heat to low. Cook, stirring occasionally, until onions have a hint of gold color, about 20 minutes. Remove lid, raise heat to medium-high, stir in 3 tbsp. flour, and cook, stirring often, 3 minutes. Add mushrooms, reserved beef and ale, remaining bottle of ale, and carrots. Bring to a boil. Cover and lower heat to a gentle simmer. Cook, stirring occasionally, until beef is tender, about 3 hours.</div>
<div class="p1">
<br /></div>
<div class="p1">
4. About 40 minutes before serving, make dumplings: In a medium bowl, stir together remaining 2 cups flour, green onions, remaining 3/4 tsp. salt, and baking soda. Using a pastry blender or your fingers, work cold butter into flour mixture until it resembles cornmeal with some pea-size pieces. In another bowl, whisk together buttermilk and egg. Gently fold wet ingredients into dry, mixing until a very shaggy dough forms. If more liquid is needed, add additional buttermilk 1 tbsp. at a time. Gently form dough into 12 equal balls and drop into stew. Cover pot and cook 20 to 30 minutes, or until dumplings are fluffy and cooked through. Let sit 15 minutes before serving; stew will thicken as it cools.</div>
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<li style="font: normal normal normal 12px/normal Arial; line-height: 16px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: small;"><br /></span></li>
</ul>
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<span class="Apple-style-span" style="font-size: 12px;"><br /></span></div>
</div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-70399685876489600122012-01-09T14:21:00.003-06:002012-01-09T14:21:46.109-06:00Love Rum Cake? Try this!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPAjh0zeqb2-n0Bq3EFlDeRwTzBm32Fjqr1aMDzvB8m0QclKAe9Lk1186BaKIMMzCe2y7wgS-5gkg85zEmpNffxWsbLAT4_YeOXSNJfxnr8JxPZmBNiYCJ9NYmFyuwVooDcGyETsjCjNg/s1600/Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPAjh0zeqb2-n0Bq3EFlDeRwTzBm32Fjqr1aMDzvB8m0QclKAe9Lk1186BaKIMMzCe2y7wgS-5gkg85zEmpNffxWsbLAT4_YeOXSNJfxnr8JxPZmBNiYCJ9NYmFyuwVooDcGyETsjCjNg/s320/Cake.JPG" width="238" /></a></div>
<br />
Chocolate cake and red wine - great! Red wine IN your chocolate cake...even better! This <b>Chocolate-Red Wine Cake</b> came from Food & Wine magazine (who else) but was pointed out to me by a dear friend.<br />
<br />
I decided to make it for my family for our Christmas dinner. Great idea in theory until you throw in 3 small children, a television on, a sister and a teenage nephew into the mix and suddenly the chef doesn't hear the timer buzzing away into the kitchen. That is my way of saying it was a bit dry, but I think it was user error, not a flaw in the recipe. <br />
<br />
I have been told by those who remained after Christmas that the cake became more moist as time went on. I tend to believe them. Either way this cake was a dark chocolate dream and had a nice bite from the wine without tasting "boozy." I think you should try the recipe, but take it from me. Bake it in a quiet house and listen carefully for the timer!<br />
<br />
<b>Chocolate-Red Wine Cake</b> (Food and Wine Magazine)<br />
<br />
<ul class="ul1">
</ul>
<ul class="ul1">
<li class="li2"><b>2 cups all-purpose flour</b></li>
<li class="li2"><b>3/4 cup unsweetened cocoa powder (not Dutch process)</b></li>
<li class="li2"><b>1 1/4 teaspoons baking soda</b></li>
<li class="li2"><b>1/2 teaspoon salt</b></li>
<li class="li2"><b>2 sticks unsalted butter, softened</b></li>
<li class="li2"><b>1 3/4 cups sugar</b></li>
<li class="li2"><b>2 large eggs</b></li>
<li class="li2"><b>1 teaspoon pure vanilla extract</b></li>
<li class="li2"><b>1 1/4 cups dry red wine</b></li>
<li class="li2"><b>Confectioner's sugar, for dusting</b></li>
<li class="li2"><b>Whipped cream, for serving</b></li>
</ul>
<ul class="ul1">
<li class="li2">Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.</li>
</ul>
<ul class="ul1">
<li class="li4">In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.</li>
</ul>
<ul class="ul1">
<li class="li4">Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped </li>
</ul>
</div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-53242367441179201752012-01-04T11:08:00.000-06:002012-01-04T11:10:21.854-06:00The New Year in cooking<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORCh_uIPgPrvwjjJWnt38XUQBIzTRBSTsP0xVfawBFsca84SdxHyXR7ud7lESZeJfauV6p7wl85dXobhPhhcNBvYKiMSGi5_MzhJ6lQsw6PmWJIBr3JPRHjcFecdqT8b7lkIlDhTBar6R/s1600/P1000584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORCh_uIPgPrvwjjJWnt38XUQBIzTRBSTsP0xVfawBFsca84SdxHyXR7ud7lESZeJfauV6p7wl85dXobhPhhcNBvYKiMSGi5_MzhJ6lQsw6PmWJIBr3JPRHjcFecdqT8b7lkIlDhTBar6R/s320/P1000584.JPG" width="320" /></a></div>
<br />
I feel as though cooking and my blog have been neglected in the last part of 2011. Between my unexpected surgery in early October then Bo's dad passing away in India and the recovery of those events leading up to Thanksgiving then the crazy holiday season, I really haven't been in the mood to either cook or blog. Oh, and I started working part time again (my own fun idea) in the midst of all this. So add up all of these things and the creation of meals really has been far from my mind.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5TL4o57jNs76UuUbZhgR6vB76dCgmevoBp4htw48Z1kfshEdYhsLlCrOQoOSrW04SETqYOrB9rHQPDmr9wzvNZEGOpYFuiRLIKtZNUEvsqV0uTY9HscBfT10V4X4SGUWzMmBXrElFDywg/s1600/White+beans+kim+de.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5TL4o57jNs76UuUbZhgR6vB76dCgmevoBp4htw48Z1kfshEdYhsLlCrOQoOSrW04SETqYOrB9rHQPDmr9wzvNZEGOpYFuiRLIKtZNUEvsqV0uTY9HscBfT10V4X4SGUWzMmBXrElFDywg/s320/White+beans+kim+de.jpg" width="320" /></a></div>
<br />
<br />
But things feel differently since we arrived home on January 2nd. A sense of calm has taken over our home and with it the stirrings to cook healthy meals and write about them -along with a few goals. Nothing really earth shattering or different, but more a revitalizing of what I already try to do.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7sJjMEFXp5J3JefqbTggoaq9HCU547ObOIWUwhxNepwKJa0vpE5d1foJe5hpSpfDkNGoYqRU3it5yBatBoY4XzD72dSryDqbVQYM2XMam_75XWlyh6QwSfDce7bLcqsS6w0r7YF1lSjFh/s1600/P9242813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7sJjMEFXp5J3JefqbTggoaq9HCU547ObOIWUwhxNepwKJa0vpE5d1foJe5hpSpfDkNGoYqRU3it5yBatBoY4XzD72dSryDqbVQYM2XMam_75XWlyh6QwSfDce7bLcqsS6w0r7YF1lSjFh/s320/P9242813.JPG" width="320" /></a></div>
<br />
<br />
<b>So with that intro here are my cooking goals for 2012:</b><br />
1. Make fish/seafood at least 1x a week and preferably 2x.<br />
2. Have a bean centered meal 1x a week.<br />
3. Incorporate vegetables into weekend lunches.<br />
4. Make 2 vegetables for every dinner.<br />
<br />
And that is it. Nothing too earth-shattering. <br />
<br />
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<br />
Oh - and we finally got a new camera so I can get back to taking pretty pictures again (once I learn to use it that is!)<br />
<br />
<b><span style="font-size: x-large;"><span style="background-color: white;"><span style="color: red;">Happy</span></span><span style="color: blue;"> New</span> <span style="color: lime;">Year!</span></span></b> What are your goals?</div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-30571523653986101282011-12-21T05:51:00.000-06:002011-12-21T05:51:17.674-06:00Holiday Cookies 2011<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOr7MbR6Wo-rwwQKEG4AwMJsZVNmjscyeQSS_i96_BsoCwDsf-VETTz5lhOkvQ5vNc9nsrZGWy1JPWmfywGI9S7Hby03ZrUSSYteb2NrGSP4DcBI6PJl26tcBQyYVQCU55SRBwE22KTahx/s1600/photo+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOr7MbR6Wo-rwwQKEG4AwMJsZVNmjscyeQSS_i96_BsoCwDsf-VETTz5lhOkvQ5vNc9nsrZGWy1JPWmfywGI9S7Hby03ZrUSSYteb2NrGSP4DcBI6PJl26tcBQyYVQCU55SRBwE22KTahx/s320/photo+%25282%2529.JPG" width="239" /></a></div>
<br />
This year of holiday baking is complete. Sweets have been made, packed and, if need be, sent in the mail. <br />
<br />
Now comes the time to share the recipes. Some, like fudge, are usually reserved for the holidays but others, like the shortbread, can be made other times of the year.<br />
<br />
I made a few of these recipes last year and because they were so good, they became repeaters. Others are new this year and if they are as well received by my friends as they were by Bo, they will be made again.<br />
<br />
Enjoy the holidays, the goodies, and hopefully you will find a gem to make for your family!<br />
<br />
<a href="http://www.finecooking.com/recipes/double-ginger-crackles.aspx" target="_blank"><b>Double Ginger Crackles</b></a><br />
<i>These were Bo's favorite because it had a certain level of spice which tempered the sweet.</i><br />
<br />
<table cellpadding="0" cellspacing="0" class="t1" style="width: 784px;">
<tbody>
<tr>
<td class="td1" valign="middle"><div class="p1">
<br /></div>
<div class="p2">
<b>Tuscan Rosemary and Pine Nut Bars (</b>Short & Sweet: Sophisticated Desserts in<br />
No Time at All by Melanie Barnard)</div>
<div class="p2">
<i>I loved these but because of the level of butter involved, they won't be frequent guests </i><br />
<i>in our home!</i></div>
<div class="p1">
<br /></div>
<div class="p2">
1/4 cup pine nuts</div>
<div class="p2">
1/2 cup (1 stick) butter</div>
<div class="p2">
1/2 cup powdered sugar</div>
<div class="p2">
1 tablespoon chopped fresh rosemary</div>
<div class="p2">
1/2 teaspoon salt</div>
<div class="p2">
1 cup all-purpose flour</div>
<div class="p1">
<br /></div>
<div class="p2">
Preheat oven to 325 degrees. Spread pine nuts on baking sheet and toast in oven, stirring<br />
once or twice to prevent burning, until they are a shade darker, about 5 minutes. Remove<br />
from baking sheet<br />
to prevent further browning and set aside.</div>
<div class="p1">
<br /></div>
<div class="p2">
In medium saucepan over medium heat, melt butter. Remove pan from heat and stir in<br />
sugar, rosemary, salt and pine nuts. Combine until sugar is dissolved. Stir in flour to make<br />
a stiff dough.</div>
<div class="p1">
<br /></div>
<div class="p2">
Spread the dough evenly into an ungreased 8-inch square baking pan. Bake about 20<br />
minutes until the dough is golden around the edges and firm in the center. Cool pan on a<br />
rack for a few minutes, then cut dough into bars or squares. Let cool in the pan for at least<br />
15 minutes before removing. Makes 18 bars or 16 squares.</div>
<div class="p1">
<br /></div>
<div class="p1">
<br /></div>
<div class="p2">
<br />
<div class="p1">
<b>Yum-Rum Balls </b>(Recipe by Southern Living)</div>
<div class="p1">
<i>These are a repeat from last year and I see them being made for several more!</i></div>
<div class="p2">
<br /></div>
<div class="p3">
1 (14-ounce) can sweetened condensed milk</div>
<div class="p3">
3 cups semisweet chocolate morsels</div>
<div class="p3">
3 tablespoons dark rum</div>
<div class="p3">
1/2 cup chocolate cookie crumbs</div>
<div class="p3">
1/2 cup powdered sugar</div>
<div class="p4">
<br /></div>
<div class="p1">
Cook sweetened condensed milk and chocolate morsels in a heavy saucepan over </div>
<div class="p1">
medium heat, stirring often, until chocolate morsels melt.</div>
<div class="p2">
<br /></div>
<div class="p1">
Remove from heat, and stir in rum. Pour into a lightly greased 8-inch square pan. Cover </div>
<div class="p1">
and chill 3 hours or until firm.</div>
<div class="p2">
<br /></div>
<div class="p1">
Shape mixture into 1 1/4-inch balls; roll in chocolate cookie crumbs and then in powdered </div>
<div class="p1">
sugar. Place balls in miniature paper baking cups, if desired. Store in an airtight container </div>
<div class="p1">
in the refrigerator up to 1 week.</div>
<div class="p2">
<br /></div>
<div class="p2">
<br /></div>
<div class="p5">
<b>Cinnamon-Chocolate Fudge </b>(Recipe courtesy Giada De Laurentiis)</div>
<div class="p5">
<i>Also a repeater that will be used again!</i></div>
<ul class="ul1">
<li class="li6">Butter, for greasing the pan</li>
<li class="li6">1 (14-ounce) can sweetened condensed milk</li>
<li class="li6">2 teaspoons ground cinnamon</li>
<li class="li6">1 teaspoon pure vanilla extract</li>
<li class="li6">1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips </li>
<li class="li6">3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature</li>
<li class="li6">Kosher or flake salt, optional</li>
</ul>
<div class="p1">
Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of </div>
<div class="p1">
parchment paper, about 14-inches long and 7-inches wide, allowing the excess to </div>
<div class="p1">
overhang the sides. Set aside </div>
<div class="p2">
<br /></div>
<div class="p1">
In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and </div>
<div class="p1">
vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely </div>
<div class="p1">
simmering water and mix until the chocolate chips have melted and the mixture is smooth, </div>
<div class="p1">
about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the </div>
<div class="p1">
prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 </div>
<div class="p1">
hours until firm. </div>
<div class="p2">
<br /></div>
<div class="p1">
Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to </div>
<div class="p1">
a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store </div>
<div class="p1">
refrigerated in an airtight container or freeze. </div>
<div class="p2">
<br /></div>
<div class="p1">
Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet </div>
<div class="p1">
chocolate chips.</div>
</div>
</td></tr>
</tbody></table>
<br />
<br /></div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-69050314998782917492011-12-13T05:00:00.000-06:002011-12-13T05:00:05.812-06:00Thai Green Curry with Shrimp Dumplings<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-size: x-small;">Please excuse the picture quality, we are in-between "good" cameras...</span></div>
<div style="text-align: center;">
<br /></div>
I AM going to learn to cook Thai and it WILL taste good! This is my new goal - I suppose it can be called a New Year's goal, but I am beginning it early. I have several great places to do my research including amazing cookbooks and the <a href="http://thespicedlife.com/" target="_blank">blog</a> of a foodie friend. So this should be fun!<br />
<br />
My first undertaking was a green curry (a favorite of mine) with shrimp dumplings (sounds fun, huh?). I got the recipes from a couple of different blogs and both agreed with one key point: Start out using green curry paste from a can. Learn how it should taste, then attempt your own. Or don't. Apparently many Thai home cooks use canned past for their curry. So this is what I did:<br />
<br />
I found the curry recipe from <a href="http://www.shesimmers.com/2010/06/easy-thai-green-curry-recipe-interview.html#more" target="_blank">She Simmers</a> and she got it from <span class="Apple-style-span" style="background-color: white; line-height: 24px;"><span class="Apple-style-span" style="font-family: inherit;">Kasma Loha-unchit, a Thai cooking teacher. I did a tiny bit of adapting of my own, but only when I couldn't find a particular vegetable. Basically I used the wisdom and knowledge of these two women to make one of the most incredible things that has come out of my kitchen in awhile. I served the curry over a short grained brown rice and we lapped it up! </span></span><br />
<span class="Apple-style-span" style="line-height: 24px;"><br /></span><br />
<span class="Apple-style-span" style="line-height: 24px;">As I work to develop a Thai cooking style of my own, I will use this green curry base again and again. Maybe someday I will be ready to make my own paste?</span><br />
<span class="Apple-style-span" style="line-height: 24px;"><br /></span><br />
<span class="Apple-style-span" style="line-height: 24px;"><b>Thai Green Curry with Shrimp Dumplings</b> (from She Simmers)</span><br />
<span class="Apple-style-span" style="line-height: 24px;">note - please read her blog for more specific instructions on making the green curry from this basic recipe.</span><br />
<br />
<div class="p1">
<i>A Recipe of Kasma Loha-unchit<br />
Recipe Copyright © 1995 Kasma Loha-unchit</i></div>
<ul class="ul1">
<li class="li3">2 cups or 1 14-oz. can coconut milk</li>
<li class="li3">2-3 Tbs. green curry paste</li>
<li class="li3">Shrimp dumplings *</li>
<li class="li3">1/2 lb. small, round Thai eggplants <i>(ma-keua bprawh),</i> cut in halves or quarters, or substitute with 2 long Asian eggplants, cut in bite-size chunks</li>
<li class="li3">1/2 cup small peas</li>
<li class="li3">2 kaffir lime leaves <i>(bai ma-gkrood)</i></li>
<li class="li3">Fish sauce <i>(nahm bplah)</i> to taste</li>
<li class="li3">2 tsp. palm sugar, or to taste</li>
<li class="li3">1/2 to 1 cup fresh Thai sweet basil leaves and flowers <i>(bai horapa)</i></li>
<li class="li3">Slivered chillies, to desired hotness</li>
</ul>
<div class="p4">
<br /></div>
<div class="p5">
Do not shake the can of coconut milk before opening, so that the cream remains on top. Spoon about 2/3 cup of this thick cream into a medium-size saucepan and heat over medium to high heat. Reduce until smooth and bubbly and until oil begins to separate from the cream. Add the curry paste and fry in the cream for a few minutes to release the aromas. Then pour in the remaining milk.</div>
<div class="p5">
<br /></div>
<div class="p5">
Bring to a boil and add the Thai eggplants. Simmer a few minutes more, then stir in the peas and kaffir lime leaves. Season to taste with fish sauce (may not be needed if the curry paste is already salted). Add palm sugar to balance and enhance the spice and herb flavors to your liking. Continue to simmer until eggplants and peas are tender. Stir in the shrimp balls basil and chillies (as desired for added hotness) and cook another minute. Serve hot over plain steamed rice.</div>
<div class="p5">
<br /></div>
<div class="p5">
*<b>Shrimp Dumplings</b></div>
<div class="p5">
1 lb shrimp</div>
<div class="p5">
2 t fish sauce</div>
<div class="p5">
1 T corn starch</div>
<div class="p5">
<br /></div>
<div class="p5">
Stir together all ingredients in a food processor until it is rubbery. Roll the mixture into bite-sized balls, cover and refrigerate until ready to use.</div>
<div class="p5">
<br /></div>
<br />
<span class="Apple-style-span" style="line-height: 24px;"><br /></span></div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-28564667294846633742011-12-09T05:00:00.000-06:002011-12-09T05:00:08.945-06:00Chicken Cooked in Ginger<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I am learning something new, and I am excited. Having experienced some fabulous Thai and Vietnamese food in the past few years I decided it was time to learn how to cook a few dishes from each country.<br />
<br />
So the education begins.<br />
<br />
I started with a Vietnamese recipe called Chicken Cooked in Ginger from <a href="http://www.cookingchanneltv.com/luke-nguyens-vietnam/index.html" target="_blank">Luke Nguyen's Vietnam</a> on The Cooking Channel. It seemed simple to make with flavors we would love. I was completely right! Ginger had softly stewed with previously seared chicken in a bath of chicken broth. Chopped green onions finished off the dish and I served it on a bed of purple sticky rice.<br />
<br />
Bo was pleased, I was pleased so all in all it was a successful first attempt!<br />
<br />
<div class="p1">
<b>Chicken Cooked in Ginger: Ga Ban Kho Gung</b><span class="s1"><b> </b></span>(<span class="s2">Recipe by Luke Nguyen)</span></div>
<ul class="ul1">
<li class="li2">1 tablespoon sugar</li>
<li class="li2">3 tablespoons fish sauce</li>
<li class="li2">1 teaspoon oyster sauce</li>
<li class="li2">17 1/2 ounces/500 g chicken, chopped into bite-size pieces</li>
<li class="li2">2 tablespoons finely sliced fresh ginger</li>
<li class="li2">2 tablespoons vegetable oil</li>
<li class="li2">2 tablespoons finely diced garlic</li>
</ul>
<ul class="ul1">
<li class="li2">1 cup/ 250 ml chicken stock</li>
<li class="li2">Pinch salt and freshly ground black pepper</li>
<li class="li2">4 spring onions (scallions), sliced into 1 1/2-inch/4 cm lengths</li>
<li class="li2">1 long chile, julienned</li>
<li class="li2">Serving suggestion: Jasmine rice.</li>
</ul>
In a mixing bowl combine sugar, fish sauce, and oyster sauce. Mix well, then add the chicken and ginger massaging the marinade into the flesh. Cover and place in the refrigerator to marinate for 20 minutes.<br />
<br />
Bring a wok or saucepan to medium heat, then add oil and garlic and cook until fragrant. Now turn the heat to high then add the chicken searing all sides. Cover the chicken with the stock, pour in the remaining marinade and bring to the boil. Skim off all impurities until clear and cover the pan.<br />
<br />
Reduce the heat to low and simmer for 15 minutes. Add spring onions and freshly ground black pepper, stir and cook for a further minute. Transfer to a serving bowl and garnish with chile. Serve with jasmine rice. <br />
</div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-55583774814182213302011-12-05T05:00:00.000-06:002011-12-05T05:00:13.512-06:00Asian Marinated Flank Steak With Wasabi Mashed Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3pjgn3ats-0pgNPCjPioDGvZ6vsFl6HfSN_FqVeAus0Kw7nQXGzloGRSflpJBVuPUU90o8yvOsqUw6NGU7QsMwqK6mYEMC-samNKZNjKhoq1d0fh4I7aYcQlyDzG4alEJRtMrHosWOdK/s1600/P9103672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3pjgn3ats-0pgNPCjPioDGvZ6vsFl6HfSN_FqVeAus0Kw7nQXGzloGRSflpJBVuPUU90o8yvOsqUw6NGU7QsMwqK6mYEMC-samNKZNjKhoq1d0fh4I7aYcQlyDzG4alEJRtMrHosWOdK/s320/P9103672.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I subscribe to several fitness-style magazines and I tend to zip right by the makeup sections, the fashion area and I don't normally make recipes from my exercise magazines. In fact I don't think I've ever cooked from one of them. But as soon as I saw this recipe, I knew Bo would love it and I had to give it a whirl. And I was right. In fact I heard something I have heard in awhile "You've outdone yourself honey!"</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<br />
<div style="font-family: Verdana; font-size: 18px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">I followed the recipe as written with a few minor changes that I noted below. There was leftover marinade that I tossed with fresh green beans and cooked in my cast iron skillet. </span></div>
<div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br /></span></div>
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<div style="font: 18.0px Verdana; margin: 0.0px 0.0px 5.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">In the magazine picture of the potatoes they were a lovely green color from the wasabi paste. My potatoes didn't show even a hint of green even though I doubled the paste. Hmmmm, maybe I should have added green food coloring too. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">If you don't like things spicy at all, use less Siracha. The steak was a pleasant level of heat for us, and the potatoes picked up the sharpness of the wasabi without the heat.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">If I tended to make recipes more than once, this one would be a repeater!</span></div>
<div style="font: 18.0px Verdana; margin: 0.0px 0.0px 5.0px 0.0px;">
<b><br /></b></div>
<div style="font: 18.0px Verdana; margin: 0.0px 0.0px 5.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><b>Asian Marinated Flank Steak With Wasabi Mashed Potatoes </b>(Fitness Magazine)</span></div>
<div style="color: #d21b44; font: 12.0px Verdana; margin: 0.0px 0.0px 5.0px 0.0px; min-height: 15.0px;">
</div>
<ul style="list-style-type: none;">
<li style="font: 12.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1 1/4 pounds flank steak</span></li>
<li style="font: 12.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1/4 cup soy sauce</span></li>
<li style="font: 12.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">2 tablespoons toasted sesame oil</span></li>
<li style="font: 12.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1 tablespoon hot chili sauce, such as Siracha</span></li>
<li style="font: 12.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1 tablespoon honey</span></li>
<li style="font: 12.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1 teaspoon minced fresh ginger</span></li>
<li style="font: 12.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">3 pounds russet potatoes, peeled and cubed</span></li>
<li style="font: 12.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1/2 cup unsweetened almond milk (I used regular skim milk and used closer to 3/4 cup)</span></li>
<li style="font: 12.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1/2 cup nonfat Greek yogurt</span></li>
<li style="font: 12.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1/2 teaspoon ground ginger (I didn't have this so I let it out)</span></li>
<li style="font: 12.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1 teaspoon wasabi paste (I doubled the paste)</span></li>
<li style="font: 12.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1 teaspoon salt</span></li>
</ul>
<div style="color: #d21b44; font: 12.0px Verdana; margin: 0.0px 0.0px 5.0px 0.0px; min-height: 15.0px;">
</div>
<div style="font: 12.0px Arial; margin: 0.0px 0.0px 5.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">1. Bring a large pot of salted water to a boil. Place the steak, soy sauce, sesame oil, chili sauce, honey and fresh ginger in a ziplock freezer bag. Close the bag and turn it to coat the steak with the marinade. Marinate at room temperature 15 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br /></span></div>
<div style="font: 12.0px Arial; margin: 0.0px 0.0px 5.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">2. Add the potatoes to the boiling water. Cook until fork tender, about 10 minutes. Drain fully and return to pot. Pour in the almond milk and mash until smooth. Gently fold in the yogurt and add the ground ginger, wasabi paste and salt.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br /></span></div>
<div style="font: 12.0px Arial; margin: 0.0px 0.0px 5.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">3. Meanwhile, heat a large pan over medium heat. Add 2 tablespoons of the marinade, then the steak, to the pan. Sear steak 3 to 5 minutes on each side. Remove to a cutting board and let rest 5 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><br /></span></div>
<div style="font: 12.0px Arial; margin: 0.0px 0.0px 5.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">4. Slice steak into 1/4-inch-thick pieces. Serve with mashed potatoes.</span></div>
</div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-26309781848967488412011-11-21T05:08:00.000-06:002011-11-21T05:08:00.063-06:00Pork and Shrimp Potstickers<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I am in the mood to learn something new. While every new recipe is a new experience, it has been awhile since I explored a new cuisine. I began with Italian food in college, moved on to Mexican then Mediterranean and Middle Easter cuisines. Then I stopped. I loved all of those things so much that I didn't feel the need to expand any further. Then I met Bo.<br />
<br />
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He introduced me to a new love and appreciation of Chinese food, Thai food and sushi. And now my curiosity and creativity has gotten the better of me and eating these foods just at restaurants is no longer acceptable. So I begin a new chapter by trying Thai and Vietnamese dishes.<br />
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This is where the potstickers come in. One of my favorite foods, these little pockets of "hot stuff" are dipped in a spicy and sweet sauce and popped in the mouth for a tantalizing treat. I took the advice of a <a href="http://steamykitchen.com/718-potstickers.html" target="_blank">blogger</a> and purchased wonton wrappers. I couldn't find the round ones to make them like hers, but I really was going for flavor.<br />
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While Bo worried these would be time consuming to make, they really zipped right along. The beauty is the recipe makes about 30 so after choosing 6 to cook for our dinner, I froze the rest in a single file on a cookie sheet before wrapping them in foil and moving them to a freezer bag. There has already been a request to move them out for another dinner. I call that a success!<br />
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<div class="p1">
<span class="s1"><b>Pan Fried Shrimp and Pork Potstickers</b> (Recipe from <a href="http://steamykitchen.com/718-potstickers.html" target="_blank">Steamy Kitchen)</a></span></div>
<div class="p2">
<br /></div>
<div class="p2">
1 package of frozen dumpling skins, defrosted overnight in refrigerator or 40 minutes room temp (do not microwave or set in water)<br />
3/4 pound raw shrimp, shelled and deveined<br />
3 stalks green onions, cut into 2 inch sections<br />
1/2 cup canned bamboo shoots<br />
1/2 pound ground pork<br />
2 tablespoons soy sauce<br />
1/2 teaspoon kosher salt<br />
2 tablespoons cornstarch<br />
1 teaspoon freshly grated ginger<br />
1 tablespoon rice wine (or dry sherry)<br /></div>
<div class="p2">
for the slurry: 1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl<br />
water<br />
cooking oil</div>
<div class="p2">
<span class="s2"><br /></span></div>
<div class="p2">
<span class="s2"><b>Dipping Sauce</b></span><br />
1 teaspoon Asian chili sauce<br />
1/4 cup soy sauce<br />
2 teaspoon sesame oil<br />
1/2 teaspoon sugar<br />
1/2 teaspoon rice wine vinegar</div>
<div class="p2">
<br /></div>
<div class="p2">
Wash the shrimp and pat very dry. In a food processor, add the shrimp, green onions, bamboo shoots and pulse several times until the shrimp is chopped to about 1/4 inch. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, cornstarch, ginger, rice wine. Mix well.</div>
<div class="p2">
<br /></div>
<div class="p2">
Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the cornstarch slurry<br />
all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn’t dry out.</div>
<div class="p2">
<br /></div>
<div class="p2">
When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3minutes. </div>
<div class="p2">
<br /></div>
<div class="p2">
Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.</div>
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<br /></div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-24566922809250448692011-11-10T05:54:00.001-06:002011-11-10T06:20:44.763-06:00Building a Thanksgiving Menu<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-size: xx-small;"><a href="http://www.flickr.com/photos/wonko/5213322071/sizes/m/in/photostream/" target="_blank">Photo by Ryan Grove</a></span></div>
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Does the idea of cooking Thanksgiving dinner stress you out? Or are you like me, a food-nerd who looks forward to the planning process every year.<br />
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Does your family insist on the <i>same thing</i> prepared the <i>same way</i> every year otherwise it's "just not Thanksgiving"? To some, that would be a comforting thought. To those who love a creative kitchen this can be a frustrating cry. I am fortunate in my situation that my Indian-born husband has no childhood notions about what <b>has</b> to be eaten at Thanksgiving dinner, so I can let my creative juices flow.<br />
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This year I have gone more "traditional" than ever before. I will host a total of 5 adults and 3 kids, a perfect size to fit around my table. My mom and a friend will help in the kitchen the day before while the three kids play. Bo will take my brined turkey breast, smoke it in his beloved Big Green Egg, leaving oven space for my baked goods. <br />
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Can it all be so easy?<br />
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Have you decided what to make this year? If you are still unsure, here is a taste of my menu:<br />
<br />
<a href="http://www.myrecipes.com/recipe/maple-cider-brined-turkey-50400000116730/" target="_blank">Maple-Cider Brined Turkey with Bourbon-Cider Gravy</a><br />
<a href="http://www.foodandwine.com/recipes/butternut-squash-and-corn-bread-stuffing-muffins" target="_blank">Butternut Squash and Corn Bread Stuffing Muffins</a><br />
<br />
<a href="http://www.foodandwine.com/recipes/swiss-chard-and-leek-gratin" target="_blank">Swiss Chard and Leek Gratin</a><br />
<a href="http://gardenofeatingblog.blogspot.com/2011/10/roasted-butternut-squash-red-peppers.html" target="_blank">Roasted Butternut Squash & Red Peppers With Rosemary, Garlic & Parmesan</a><br />
<a href="http://www.bonappetit.com/recipes/2011/11/fluffiest-mashed-potatoes" target="_blank">The Fluffiest Mashed Potatoes</a><br />
<br />
<a href="http://www.epicurious.com/recipes/member/views/BOURBON-PECAN-PIE-50006925" target="_blank">Bourbon Pecan Pie</a><br />
Chocolate Cake (bakery purchased)<br />
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<br /></div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-13596192068921620622011-11-07T11:20:00.001-06:002011-11-07T11:20:20.614-06:00A silly meal, or Pigs in a Blanket<div dir="ltr" style="text-align: left;" trbidi="on">
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This meal came from a commercial we saw for Pillsbury. My mom used to make these about once a year and I was curious if Bo had ever tried them. He was pretty sure he had tasted them at a party but to be sure we decided we MUST make them. <br />
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Plus we decided it would be fun to have the again.<br />
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The recipe came straight from Pillsbury's website. First I must admit, I dont like hot dogs very much so I never buy them - and I was shocked at how high in fat and calories the beef ones were. The pork weren't much better so since neither of us are connoisseurs, and there would be other ingredients along for the ride, I got the turkey ones.<br />
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We didn't regret it. We couldn't even tell. So for a quick Sunday night dinner, I wrapped crescents from a can over processed cheese and turkey dogs. Not my typical fare but it was a fun blast from the past.<br />
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I can't imagine deciding to do this again, but if I do, I will be able to come back here and get this quick and easy recipe.<br />
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<b>Pigs in a Blanket</b> (recipe by Pillsbury)<br />
<br />
<div class="p1">
8 hot dogs</div>
<div class="p1">
4 slices (3/4 oz each) American cheese, each cut into 6 strips</div>
<div class="p1">
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls</div>
<div class="p1">
<br /></div>
<div class="p1">
Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.</div>
<div class="p1">
<br /></div>
<div class="p1">
Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.</div>
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<br /></div>
<div class="p1">
Bake at 375°F. for 12 to 15 minutes or until golden brown.</div>
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<br /></div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-51046176231692653092011-10-31T12:44:00.000-05:002011-10-31T12:44:00.072-05:00White Bean and Ham Stew<div dir="ltr" style="text-align: left;" trbidi="on">
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I recently subscribed to Food & Wine Magazine and I am very much enjoying the subscription. Instead of finding a magazine full of "fancy pants" recipes and expensive wines I have discovered a wealth of information, new foods to cook and great grapes to pair with them.<br /><br />When September's issue arrived I had just found out I was to have surgery in October and this recipe jumped out at me. I knew I could make it in advance, freeze it, then pull it out for lunches or dinners during my recovery.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkuDxawgXJgK-ML1L20CVPSgGtYdlfcyWH7xLZGDOAr4oRQ3xvyqV8DbXI0i-FnwyP9uRWnDKPK62lJkGX_ToMiCGbSXns_eUhnUyD2LLaC_jZrwYZ88TtuHffKz9PsXkQ4mkRgwE2TE-/s1600/PA273687.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkuDxawgXJgK-ML1L20CVPSgGtYdlfcyWH7xLZGDOAr4oRQ3xvyqV8DbXI0i-FnwyP9uRWnDKPK62lJkGX_ToMiCGbSXns_eUhnUyD2LLaC_jZrwYZ88TtuHffKz9PsXkQ4mkRgwE2TE-/s320/PA273687.JPG" width="320" /></a>I made a few changes for the sake of simplicity: I left out the potatoes (I usually do this when bread is also involved); I left out the celery (I didn't want to buy a bunch of celery to only use one stalk); I left out the parsnip and cabbage (I wasn't sure how they would freeze); and I used navy beans (I prefer the texture to cannellini beans). To make a deeper flavor, I added a few stalks of rosemary to step 2, then removed it before adding the ham back in.<br /><br />All in all a fabulous stew, easy to make, wonderful to taste and makes a great presentation for company. This just might be a repeater!<br />
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<b>White Bean and Ham Stew </b>(Adapted from Jacques Pepin for Food & Wine)<br />
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<ul class="ul1">
<ul class="ul1">
<li class="li1">4 meaty smoked ham hocks (about 3 1/2 pounds)</li>
<li class="li1">1/2 pound dried cannellini or borlotti beans (1 1/4 cups), picked over and rinsed</li>
<li class="li1">3 quarts water</li>
<li class="li1">2 medium red-skinned potatoes, peeled and cut into 1-inch pieces</li>
<li class="li1">1 large leek, white and pale green parts only, cut into 1-inch pieces</li>
<li class="li1">1 large celery rib, cut into 1/2-inch pieces</li>
<li class="li1">1 large carrot, cut into 1/2-inch pieces</li>
<li class="li1">1 large parsnip, cut into 1/2-inch pieces</li>
<li class="li1">1/2 pound Savoy cabbage, cut into 2-inch pieces</li>
<li class="li1">Salt and freshly ground black pepper</li>
<li class="li1">Eight 1/4-inch-thick slices of peasant bread, lightly toasted</li>
<li class="li1">2 cups shredded Gruyère or Comté cheese</li>
</ul>
</ul>
<ol class="ol1">
<li class="li3">In a large pot, combine the smoked ham hocks with the cannellini beans and water and bring to a boil. Cover and simmer over low heat for 1 hour. Add the potatoes, leek, celery, carrot, parsnip, cabbage and 1/2 teaspoon of salt. Cover the stew and simmer over low heat for 1 hour.</li>
<li class="li3">Transfer the ham hocks to a plate. Simmer the stew uncovered over moderate heat until thickened and the beans and vegetables are very tender, about 45 minutes.</li>
<li class="li3">Meanwhile, discard the skin and bones from the hocks and cut the meat into bite-size pieces. Add the meat to the stew as it simmers. Season the stew with pepper.</li>
<li class="li3">Preheat the broiler. Ladle the hot stew into 8 heatproof soup bowls and place the bowls on a large cookie sheet. Cover each bowl with a toast and spread the cheese on top. Broil 4 inches from the heat, rotating the bowls as necessary, until the cheese is lightly browned, about 3 minutes. Serve right away.</li>
</ol>
</div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-9970037199867626132011-10-25T12:15:00.001-05:002011-10-25T12:16:02.683-05:00Bean Relish<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Returning from surgery is taking a bit longer than expected. I am still not cooking, but I do have a few recipes in back-log to write about. <br />
<br />
If you read this blog you know I love beans and am always looking for a new way to cook them<br />
<br />
Well this was new because unlike the others I usually make there is no beer to simmer these beans to a saucy oblivion. The recipe called for canned pintos or pinquintos but I always have dried pinquintos on hand (haven't ever seen them canned here) so I cooked them the day before. I also cut back on the bacon and onion (still there was more than enough onion) and upped the garlic. What you have is a perfectly lovely bean dish. Not as "exciting" as those with the beer and hot chiles, but a nice dish just the same. We had them with grilled chicken and a cucumebr salad and they made for a nice late summer emal.<br />
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<h3 style="font-family: Arial; font: normal normal normal 22px/normal Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0.75em; position: relative;">
<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: Times; font-size: small; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><b>Santa Maria Pinquito Bean Relish </b>(Adapted from </span><span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: Times; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Bobby Flay's Grill It)</span></h3>
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<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: Times; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></span></div>
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<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: Times; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
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<span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: Times; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">4 oz slab bacon, finely diced</span></div>
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1/2 medium Spanish onion, finely diced</div>
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1 poblano chile, finely diced</div>
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4 cloves garlic, finely chopped</div>
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2 cans pinquito or pinto beans, drained, rinsed and drained again or 1/4 lb dried beans, cooked. </div>
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2 tablespoons chopped cilantro or flat leaf parsley</div>
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Salt and pepper</div>
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1.Heat a large sauté pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.</div>
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2. Use a paper towel to soak up excess fat if you want then add the onion and poblano to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the beans and cook until warmed through, mashing a bit. If you made homemade beans, save some of the bean liquor to add if you enjoy the slightly soupy texture. Fold in the cooked bacon and cilantro and transfer to a medium bowl.</div>
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</div>Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-44342132458225668422011-10-03T05:00:00.000-05:002011-10-03T05:00:04.167-05:00Blogging vacation - if you can call it that!<div dir="ltr" style="text-align: left;" trbidi="on">
Zen Kitchen will be on hiatus as I am scheduled for surgery this week and probably won't be cooking for 2-3 weeks after. I plan to be back to it the week of October 24th and hopefully a bit sooner.<div>
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I will miss cooking and writing and look forward to being back!</div>
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Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com2tag:blogger.com,1999:blog-5717366649500143310.post-83912058883250566682011-09-26T05:00:00.000-05:002011-09-26T05:00:08.930-05:00Grilled Oysters Fra Diavla<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTailBS5azbV00Ovr0yoJ3cuUpkv33mgrMMNZhiE0qB8InDs3XijGIZEiB0fFd_UD0xLKK5s0oWuelks2-q6BFfLfPNkT-14ZnSn0HwgqOstWiHxkizKtHQWqgAPGxqrKNLhdmwUvpbQeO/s1600/Oysters+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTailBS5azbV00Ovr0yoJ3cuUpkv33mgrMMNZhiE0qB8InDs3XijGIZEiB0fFd_UD0xLKK5s0oWuelks2-q6BFfLfPNkT-14ZnSn0HwgqOstWiHxkizKtHQWqgAPGxqrKNLhdmwUvpbQeO/s320/Oysters+2.JPG" width="320" /></a></div>
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I was recently introduced to oysters and BOY was I in love! They have an amazing fresh, salty brine that tickles your tongue while going down and are so beautiful with both a hearty beer or wine and a spicy sauce! If you have been afraid to try and have a Whole Foods near you, ask them to show you how to shuck and eat one. It will change your life!<br />
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But I digress. These oysters were grilled, not eaten raw. I let them steam in their brine in the Big Green Egg so they grabbed a nice smokiness as well. Then they had a wonderfully spicy far diavla sauce spooned on top. I served these with grilled shrimp and if you just can't bring yourself to try the oysters, try the sauce on the shrimp.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81M5vI_mi1kVcn0QRpC-SggzfcgVCaKUU0j02-2-WrjcNF0ZUV6P0KO0f-FPO5Mdx2wwT8Y0Vm15nIpK92YLiKKAAW2GlmEDrO0i1mOdWiiRxDMntLHYdQu8kknkZNJLChmvbdpiKmBTM/s1600/Oysters.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81M5vI_mi1kVcn0QRpC-SggzfcgVCaKUU0j02-2-WrjcNF0ZUV6P0KO0f-FPO5Mdx2wwT8Y0Vm15nIpK92YLiKKAAW2GlmEDrO0i1mOdWiiRxDMntLHYdQu8kknkZNJLChmvbdpiKmBTM/s320/Oysters.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><b>Grilled Oysters with Fra Diavolo Sauce (</b></span><span class="Apple-style-span" style="font-size: small; line-height: 20px;">Recipe by Bobby Flay)</span></span></div>
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<li style="font: 12.0px Times; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">2 tablespoons <span style="color: #2f2f2f;">canola oil</span></span></li>
<li style="font: 12.0px Arial; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">3 very ripe large <span style="color: #2f2f2f;">beefsteak tomatoes</span>, halved, seeded and coarsely chopped</span></li>
<li style="font: 12.0px Arial; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">3 <span style="color: #2f2f2f;">cloves garlic</span>, smashed</span></li>
<li style="font: 12.0px Arial; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">2 shallots, thinly sliced</span></li>
<li style="font: 12.0px Arial; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/4 to 1/3 cup olive oil</span></li>
<li style="font: 12.0px Arial; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">3 tablespoons chopped fresh <span style="color: #2f2f2f;">flat-leaf parsley</span>, plus leaves for garnish</span></li>
<li style="font: 12.0px Arial; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">2 tablespoons <span style="color: #2f2f2f;">red wine vinegar</span></span></li>
<li style="font: 12.0px Arial; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">2 teaspoons honey</span></li>
<li style="font: 12.0px Arial; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">2 teaspoons chopped fresh oregano</span></li>
<li style="font: 12.0px Arial; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">1/4 teaspoon red chile flakes (or more if you prefer it really spicy)</span></li>
<li style="font: 12.0px Arial; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Salt and freshly ground black pepper</span></li>
<li style="font: 12.0px Arial; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">20 to 24 medium to large oysters, such as Blue Point or Gulf Coast</span></li>
<li style="font: 12.0px Arial; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">2 cups kosher salt, for serving</span></li>
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<b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Directions</span></b></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Heat the oil in a medium saute pan over medium heat. Add the tomatoes, garlic and shallots and cook, stirring occasionally, until softened and juicy, but with no color, about 5 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Transfer the mixture to a blender, add a few tablespoons olive oil, the parsley, vinegar, honey, oregano and <span style="color: #2f2f2f;">red pepper flakes</span> and blend until slightly chunky; season with salt and pepper. If too thick, pulse in a bit more <span style="color: #2f2f2f;">olive oil</span>. Transfer the sauce to a bowl. (Can be made 1 hour before and kept at room temperature.)</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Preheat the grill for high direct heat.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Remove the top shells of the oysters. Loosen the oysters from the bottom shells but do not remove, taking care not to spill the liquor. Put the oysters on the grill, cover and cook just until the edges start to curl, about 1 minute.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Meanwhile, wet the kosher salt with water just until it clumps together. Spoon little mounds of salt onto a large platter. Place a cooked oyster on each salt bed and top each with some <a href="http://www.foodterms.com/encyclopedia/vinaigrette/index.html"><span style="color: #2f2f2f;">vinaigrette</span></a>. Scatter the parsley leaves over the platter and serve.</span></div>
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Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-29235209207239726872011-09-22T05:00:00.000-05:002011-09-22T05:00:06.987-05:00Rum Beans<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_8IKirDM7aI-30QHRQO07oSystkfnigGeHHtkIzORLgXykZD4zePfuz5PBJYeifiXfzjQwXVYBT-h1GrJBfTyMf4VznftUwuNdNox3xGSmujyaORp9QgKLYlWeY18FSwvdgb54yOJNh1/s1600/Rum+Beans+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_8IKirDM7aI-30QHRQO07oSystkfnigGeHHtkIzORLgXykZD4zePfuz5PBJYeifiXfzjQwXVYBT-h1GrJBfTyMf4VznftUwuNdNox3xGSmujyaORp9QgKLYlWeY18FSwvdgb54yOJNh1/s320/Rum+Beans+2.JPG" width="320" /></a></div>
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If you are a reader of this blog, you know I really love "drunken" beans of any kind. I am used to putting beer in them for a savory kick, but what about something sweeter, like rum, that would lend itself to more of a baked bean style dish? Bobby Flay had done most of the work for me, so all I had to do was change and modify to make the recipe sing to me. <br />
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So here they are bubbling away on the stove on a dreary day that didn't allow for much natural light near my stove.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeAWAvBXQ10S0hlJUNs8HtYvx_KlFww-beOylFnUccaG0blxbCWTX3Bs6ZoS3VGGnHKVwUO0ltuckLwBxp6jyzDDE67ygwneleUVLsjU0d9JexvNY9CZLt2nr-hZ1r_qHPWcDmCi6axse/s1600/Rum+Beans+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeAWAvBXQ10S0hlJUNs8HtYvx_KlFww-beOylFnUccaG0blxbCWTX3Bs6ZoS3VGGnHKVwUO0ltuckLwBxp6jyzDDE67ygwneleUVLsjU0d9JexvNY9CZLt2nr-hZ1r_qHPWcDmCi6axse/s320/Rum+Beans+3.JPG" width="320" /></a></div>
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And of course I forgot to snap a photo prior to eating them!<br />
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See the great red color from the spices and know it had an amazing flavor, like a great baked beans without the baking step. They also tasted like those yummy Boston offerings. I actually think I will make this again, taking the time to bake a lovely crust on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUGQYc63F9Y1RN4sp5t_1HJChNP0H36Wicnavs3yxnxlB0qDHbj5SV3Oz8lD6HSxJoUxwulqA27Jzj3LdCEUSwyhVvnyTXR4dlyJrE71oy5GwuLg4FRTxe8PjUrvY32lcooGwwahw8UFG/s1600/Rum+Beans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUGQYc63F9Y1RN4sp5t_1HJChNP0H36Wicnavs3yxnxlB0qDHbj5SV3Oz8lD6HSxJoUxwulqA27Jzj3LdCEUSwyhVvnyTXR4dlyJrE71oy5GwuLg4FRTxe8PjUrvY32lcooGwwahw8UFG/s320/Rum+Beans.JPG" width="320" /></a></div>
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The biggest modification I made to this was to add the rum. Yes, these honey rum beans did not have rum as an ingredient - a complete editorial oversight I am sure. Try these with a nice <a href="http://onehotkitchen-kim.blogspot.com/2011/09/my-basic-potato-salad.html">potato salad</a> and a great dark beer for a fabulous end of summer meal!<br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: small;"><b>Honey-Rum Pinto Beans</b> Inspired from Bobby Flay</span></div>
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<li style="font: 12.0px Times; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">1 T canola oil</span></li>
<li style="font: 12.0px Times; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">4 oz country ham, diced</span></li>
<li style="font: 12.0px Times; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">1/2 medium Spanish onion, cut into small dice</span></li>
<li style="font: 12.0px Times; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">3 cloves garlic, finely chopped</span></li>
<li style="font: 12.0px Times; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Two 15-ounce cans pinto beans, drained, rinsed well and drained again</span></li>
<li style="font: 12.0px Times; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">1 cup BBQ sauce</span></li>
<li style="font: 12.0px Times; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">1-2 cup homemade chicken stock or low-sodium canned broth, plus more if needed</span></li>
<li style="font: 12.0px Times; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">1/2 cup dark rum</span></li>
<li style="font: 12.0px Times; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">1/4 cup clover honey</span></li>
<li style="font: 12.0px Times; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">3 tablespoons light brown sugar</span></li>
<li style="font: 12.0px Times; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Kosher salt and freshly ground black pepper</span></li>
<li style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">1/2 cup chopped cilantro</span></li>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">Put the canola oil and ham in a medium cast-iron or enamel coated cast-iron Dutch oven over medium heat. Cook until crisp. Add the onions to the pan and cook until soft, about 5 minutes. Add the garlic and cook, about 1 minute. Add the beans, barbecue sauce, 1 cup stock, honey, rum and brown sugar and mix gently to combine; season with salt and pepper. Cover and simmer, about 20 minutes. Check to see if the mixture is dry, and if it is, add a little more stock. Continue simmering until slightly thickened, about 15 minutes. Garnish the top with the cilantro and let sit 10 minutes before serving.</span></div>
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Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-64634053623018177082011-09-19T05:00:00.000-05:002011-09-19T05:00:08.874-05:00Bo and Kim's CSA Adventure: Spicy Tomato Relish<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kaQz3Djth83125RsuPyjBu0TJDssqBP0RDSapdq8pAIXydKWNHEUevbKRFvI1fgDS1lh4gE7NH2z51UJOXrHT2Jifmy5h3XrAqdpD_Iv54yAD3zhgtfoIOzFjSGD1G85S-7pBdmSWiCs/s1600/P8093652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kaQz3Djth83125RsuPyjBu0TJDssqBP0RDSapdq8pAIXydKWNHEUevbKRFvI1fgDS1lh4gE7NH2z51UJOXrHT2Jifmy5h3XrAqdpD_Iv54yAD3zhgtfoIOzFjSGD1G85S-7pBdmSWiCs/s320/P8093652.JPG" width="320" /></a></div>
I'm always trying to find new and creative ways to use the bounty of tomatoes from our CSA box. Salsa - been there, done that. Tomato salad - ehhh, maybe later. But grilled tomatoes.... now we are talking!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLB-RnIo9frQZgy0VWwUtiqdRXIlya1thJsckpsqxpODT4A-5xRcgYiIJ4XW4YTbbVghgh_WOYC7xkJ6FOy7b2k7pxH71OkcxbM2V2jVAn-jYLLLOSA4ZL0lJhort1K1DVc8OFaoV8HZE/s1600/P8093653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLB-RnIo9frQZgy0VWwUtiqdRXIlya1thJsckpsqxpODT4A-5xRcgYiIJ4XW4YTbbVghgh_WOYC7xkJ6FOy7b2k7pxH71OkcxbM2V2jVAn-jYLLLOSA4ZL0lJhort1K1DVc8OFaoV8HZE/s320/P8093653.JPG" width="320" /></a></div>
<br />
Anytime I want a grilled dish I look to Bobby Flay for inspiration and this did not disappoint. As with most recipes I did modify the oil a bit (ok, quite a bit) but with my recommendations written below, I dont think you will miss the amount of oil that was in his. This is great served atop a grilled chicken breast with a sparkly white wine while looking out off of your deck over the beautiful blue Pacific Ocean...<br />
<br />
or if you are like me, just off your back deck. Ocean not required!<br />
<br />
<h2 style="font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 14px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: inherit; font-size: small;">
Tomato Relish (Modified from Bobby Flay)</span></h2>
<div>
<span class="Apple-style-span" style="font-family: inherit; font-size: small;"><br /></span></div>
<ul style="line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 7px; margin-top: 3px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 7px; padding-top: 0px;">
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 pint <a href="http://www.foodterms.com/encyclopedia/tomato/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">cherry tomatoes</a>, halved</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 T canola oil</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Kosher salt and freshly ground black pepper</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup chopped <a href="http://www.foodterms.com/encyclopedia/cilantro/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">cilantro</a></span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1-2 T olive oil</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 cloves garlic, mashed to a paste with some salt</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 serrano or <a href="http://www.foodterms.com/encyclopedia/jalapeno-chile/index.html" style="color: #2f2f2f; cursor: default; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">jalapeno</a> chiles, finely diced</span></li>
<li style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 small red onion, finely diced</span></li>
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<div style="line-height: 20px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: inherit;">Preheat the grill for high direct heat.</span></div>
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</div>
<div style="line-height: 20px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: inherit;">Toss the tomatoes with the canola oil, season with salt and pepper and transfer to a grill basket. Grill, tossing once or twice, until charred on all sides. Remove the tomatoes to another bowl. Add the parsley or cilantro, olive oil, garlic paste, chiles and onions. Stir to combine and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.</span></div>
</div>
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Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-67376763711821482272011-09-15T05:00:00.000-05:002011-09-15T05:00:15.212-05:00My Basic Potato Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqeLrYbQoSuEurjZcibevXeOA5yi9I_C5E0nNZfRrOU1qMagTDjEgQSt9nqCyTQqqECbLD5ehpi2MvSdm2ZOvL7iNyjRZSUN-XFAgHfGv-izK7jCw9CTNWO3wLjThEhSadEfQDRjuch4z2/s1600/Mt+POtato+salas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqeLrYbQoSuEurjZcibevXeOA5yi9I_C5E0nNZfRrOU1qMagTDjEgQSt9nqCyTQqqECbLD5ehpi2MvSdm2ZOvL7iNyjRZSUN-XFAgHfGv-izK7jCw9CTNWO3wLjThEhSadEfQDRjuch4z2/s320/Mt+POtato+salas.JPG" width="320" /></a></div>
<br />
I have given up trying to replicate the potato salad my Granny J always made. Since she really didn't enjoy cooking, I'm sure it was a fairly basic recipe but after years of making it, it was probably tweaked to her own specs. So after a few years of trying to make it the same way, I have decided to make it MY way. <br />
<br />
Or my wayS - because I am still tweaking, because I like to make side dishes that enhance the main dish and because I don't like to make things the same way twice, I will probably never develop an exact recipe that can be linked to me. But the recipe you see below is my basic recipe and the pepper and onions can easily be removed, manipulated and changed to look like a totally different dish the next time.<br />
<br />
This night I used the roasted pepper and green onion for a slightly smoky flavor with only a hint of heat. It was perfect with Rum Beans.<br />
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<b>My Basic Potato Salad</b><br />
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<span class="Apple-style-span" style="font-family: inherit;">6 medium sized re potatoes, unpeeled and quartered</span><br />
<div>
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: inherit; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 small poblano pepper</span></div>
<div>
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: inherit; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">2 green onions, green parts only, chopped</span></div>
<div>
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: inherit; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 T plus 2 t white vinegar</span></div>
<div>
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: inherit; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1/4 cup mayonnaise</span></div>
<div>
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: inherit; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1/4 cup greek yogurt</span></div>
<div>
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: inherit; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">salt and pepper</span></div>
<div>
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: inherit; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></span></div>
<div>
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: inherit; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Fill a large pan with cold, salted water. Add the potatoes and bring to a boil. Cover and simmer 8-10 minutes or until fork tender. Drain then rinse with cold water. Toss with 1 T white vinegar, then drain again. Toss with 1t salt and 1 t of pepper then refrigerate.</span></div>
<div>
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: inherit; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></span></div>
<div>
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: inherit; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Roast the pepper over the gas burner or broil, turning until all sides are black. Place in a plastic or paper bag, close and steam for 15 minutes. Run under water to remove the black peel then seed and chop. Remove the potatoes from the refrigerator. Chop into bite size pieces. Toss the pepper and the green onion with the potatoes. Place back into the refrigerator until completely chilled.</span></div>
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: inherit; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></span></div>
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: inherit; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Mix the mayonnaise, yogurt and 2 t of vinegar. Begin to add in small increments to the potatoes until it is hte consistency you like. Add more salt and pepper to taste. Chill at least an hour to let flavors meld. </span></div>
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: Arial; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></span></div>
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Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0tag:blogger.com,1999:blog-5717366649500143310.post-46851430014918364242011-09-12T03:00:00.000-05:002011-09-12T03:00:04.159-05:00Honey-Garlic Green Tea Shrimp<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUZc1jOg2gi7xtCP_AKbagcf0cgmPW7T8SXix7eGCE9iowYPmONwHsU6qVFgTorPrYwngI_U9AC5B6Qr7qkUdVipGSURsdzhlVysmGvA1_4qMolwx3rqyiWi5VuZy87rV4VNmXRbs3Lma/s1600/P8073648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUZc1jOg2gi7xtCP_AKbagcf0cgmPW7T8SXix7eGCE9iowYPmONwHsU6qVFgTorPrYwngI_U9AC5B6Qr7qkUdVipGSURsdzhlVysmGvA1_4qMolwx3rqyiWi5VuZy87rV4VNmXRbs3Lma/s320/P8073648.JPG" width="320" /></a></div>
<br />
Bo is amazing! He made Green Tea Shrimp from Martin Yan's cookbook. Aren't they pretty? Well let me tell you, they taste as good as they look!<br />
<br />
They were slightly tangy with a beautiful sweet undertone. Tasty with a bit of restaurant flare but in no way is it deep fried and gloppy! I always thought I hated Chinese food because I had either had the canned kind or the greasy restaurant kind. Then Bo began to cook it for me and I realized how incredible the mix of flavors and textures could be. <br />
<br />
Please try it!<br />
<br />
<br />
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 10.0px 0.0px;">
<span style="color: #0e2569; font: 20.0px Arial;"><b>Honey-Garlic Green Tea Shrimp</b></span> (From Martin Yan Quick and Easy)</div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 10.0px 0.0px;">
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<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
<b>For the shrimp:</b></div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
1 tablespoon cornstarch</div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
2 teaspoons low-sodium soy sauce</div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
1 pound medium-size shrimp, peeled and deveined</div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
<b>For the sauce:</b></div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
1/2 tablespoon cornstarch</div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
1/3 cup low-sodium chicken broth</div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
2 tablespoons oyster-flavored sauce (see note)</div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
1 1/2 tablespoons honey</div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
1/2 teaspoon sesame oil</div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
1/2 pound thin asparagus, stem ends trimmed, sliced diagonally into 2-inch pieces</div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
1 tablespoon vegetable oil</div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
3 cloves garlic, minced</div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
1/2 red bell pepper, sliced in medium julienne</div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
2 teaspoons ground green tea leaves (may substitute decaffeinated green tea)</div>
<div style="background-color: #f8f8f6; color: #272727; font: 13.0px Arial; margin: 0.0px 0.0px 6.0px 0.0px;">
1/3 cup unsalted cashews, chopped (optional)</div>
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<b>For the shrimp:</b> In a small bowl, combine the cornstarch and soy sauce until well blended. Add the shrimp and stir to coat evenly. Let stand for 10 minutes. </div>
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<b>For the sauce:</b> In a small bowl, mix the cornstarch with 1 tablespoon of chicken broth until smooth, then add the remaining broth, oyster-flavored sauce, honey (stirring until well dissolved) and sesame oil.</div>
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Meanwhile, in a medium pan, bring lightly salted water to a boil. Have ready a medium bowl of ice water. Add asparagus to the boiling water, cook for 1 minute, then transfer with a slotted spoon to the ice water. As soon as the asparagus pieces are cool -- it should take only 3 or 4 minutes -- drain them.</div>
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In a wok or large skillet over high heat, add the vegetable oil and swirl it to coat the sides of the wok or bottom of the skillet. Add the garlic and stir, about 10 seconds. Add the drained asparagus and bell pepper, stirring about 1 minute. Add the shrimp and stir until they turn pink, 1 1/2 to 2 minutes. Sprinkle ground green tea over the shrimp to coat evenly.</div>
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Stir the oyster-honey sauce, then add it to the wok or skillet and bring to a boil. Reduce heat to medium and cook, stirring, until the sauce thickens, about 1 minute. Transfer to a serving plate, top with the cashews, if desired, and serve.</div>
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Kimhttp://www.blogger.com/profile/06135857378150141767noreply@blogger.com0