tag:blogger.com,1999:blog-90859373064728781392024-03-06T15:02:01.683-05:00FKS KidsShannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-9085937306472878139.post-10217783550092121302014-02-06T06:52:00.000-05:002014-02-06T06:52:09.322-05:00Greek Rice Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><br /></span>I realize it's been a month (more!) since I've posted. However, Christmas, sickness, work, and the multiple snow days have hindered my ability to cook, take photos, edit photos, and post any recipes. It's a long and involved process, you see. This recipe for Greek Rice Salad is one of my favorites. It's refreshing and easy to make. And it stores well so you can eat it all week long. It is vegetarian but not vegan, although it can be adapted easily.<br />
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I have also started a new "diet," which has me cooking things a little differently than I'm used to (I will expand in another post). I've started eating a completely plant-based diet with no added oils or artificial ingredients. Basically, I'm eating no animal product at all like a vegan. But I'm taking it one step further and not cooking with oil or butter, not eating anything processed or prepared other than canned tomatoes and beans, and using only natural sweeteners such as maple syrup and dates. It's the <a href="http://www.forksoverknives.com/" target="_blank">Forks Over Knives</a> way.<br />
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Why am I doing this? First and foremost, I need to lose weight. And I don't want to starve. This way of eating allows you to eat until full (which I'm still learning how to do) and not count calories. Secondly, I do believe it's a very healthy way to eat. Lastly, and perhaps most importantly, animals are treated horribly and the less I contribute to that the better.<br />
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That being said, I miss my cheese. So I can't say I'll do this forever. But for right now, it's working for me.<br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Greek Rice Salad</span><br />
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1-1/2 c. instant brown rice<br />
1 cucumber, peeled, seeded, and chopped<br />
1 small red onion, chopped<br />
8 oz. feta, crumbled<br />
10.5 oz. cherry tomatoes, halved<br />
7 oz. jar Kalamata olives, pitted and rough chopped<br />
1/3 c. olive oil<br />
1/3 c. red wine vinegar<br />
1 T. oregano<br />
1 garlic clove, minced<br />
salt & pepper<br />
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Cook brown rice according to package directions. Cool.<br />
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Toss cooked rice, cucumber, and next 4 ingredients in a large bowl.<br />
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In a 2-cup measuring cup, whisk the oil, vinegar, oregano, and garlic. Season with salt & pepper. Pour over rice mixture and toss. Season to taste. Serve at room temperature or cold.<br />
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-85212068714807529392013-12-21T08:50:00.001-05:002013-12-21T08:51:11.996-05:00Triple Almond Biscotti<div class="separator" style="clear: both; text-align: center;">
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'Tis the season, everyone! This time of year is filled with happiness and joy and giving and over-indulging. Who doesn't love that? One of my favorite holiday treats is biscotti. I have several different kinds I make regularly throughout the season and all winter long, if I'm being honest. This Triple Almond Biscotti is very easy to make, and pairs famously with a mug of piping hot coffee or even hot chocolate.<br />
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Don't be afraid of the fancy-pants Italian name (which means "twice baked"). And if you've had some horrible cellophane packaged rock-hard biscotti in the past, that is like comparing the powdered mac 'n cheese to a creamy <a href="http://forksknivesandspades.blogspot.com/2011/03/smoky-macaroni-cheese.html" target="_blank">homemade</a> goodness.<br />
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This recipe uses three forms of almond to power-hit these biscotti with loads of flavor. There's almond extract (you'd be surprised at how many recipes don't use this), Amaretto (almond liqueur), and chopped almonds. I don't put the almonds in mind usually, only because I don't like the texture and they are delicious with our without.<br />
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<span style="font-size: large;">Triple Almond Biscotti</span></div>
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2 c. flour</div>
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1 c. sugar</div>
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1 t. baking powder</div>
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1/8 t. salt</div>
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3 eggs</div>
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2 T. Amaretto</div>
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1 t. almond extract</div>
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1 t. vanilla extract</div>
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1 c. toasted chopped almonds (optional)</div>
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6 oz. vanilla almond bark or white chocolate</div>
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1/4 t. nutmeg</div>
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Pre-heat oven to 300°. Line a sheet pan with parchment paper. </div>
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In a bowl, combine first four ingredients with a whisk. </div>
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In a separate bowl, whisk eggs, Amaretto, and extracts. Add the dry ingredients and mix until combined. Fold in almonds. The dough will be a bit sticky at this point but it'll all work out in the end. </div>
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Turn out onto parchment paper and shape into two logs about 10 x 3 inches. You may need to flour your hands to prevent the dough from sticking as you shape it.</div>
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Bake for 20-30 minutes or until firm and lightly golden brown. Remove and cool. Using a serrated knife, slice log into 1/2 inch angled slices. </div>
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Lay the slices cut side down on the sheet pan and bake an additional 20 minutes, flipping halfway thru baking time. Let cool completely. </div>
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In a bowl, microwave the almond bark and nutmeg, stirring every 15 seconds until melted. Using a spoon, drizzle melted candy over biscotti. Allow to set.</div>
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-61221429868689496532013-11-25T18:44:00.003-05:002013-12-21T08:51:33.744-05:00Roasted Red Pepper & Swiss Dip<div class="separator" style="clear: both; text-align: center;">
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As a blogger, I am supposed to follow these silly guidelines on how to promote my blog. {In 1950's announcer voice} "You too can be a popular blogger if you just follow these simple rules..." It's really overwhelming and annoying, in my opinion. I am going to eat some Roasted Red Pepper & Swiss Dip while I contemplate it. (See, I followed one of the rules - "make sure you put the name of your recipe in the first paragraph so search engines ping it).<br />
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For example, I'm supposed to comment on a bunch of blogs in order to get my name out there. Forget it. Ain't nobody got time for dat! As much as I love reading my favorite blogs, most have so many security settings that it takes as long to enter the random letters and numbers as it does to read the actual blog post.<br />
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As far as my Facebook page goes, I refuse to inundate everyone's news feed with blog promos.<br />
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I realize I'm going to offend some people with this next opinion. I apologize in advance. I can't stand link-ups. I understand why people do it, for sure. I know it's a good way to "get your name out there." I am just absolutely annoyed to death by link-ups of any kind, and ignore any link that comes from a link-up. Those kinds of things feel so self-serving (I know, that's the point) that I just can't bring myself to participate.<br />
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Yes, I sound like a bitter, grumpy old lady. I'll just grab my tea cup, set it on my doily, and have a little bit of this rich and decadent Roasted Red Pepper & Swiss Dip while I watch Golden Girls.<br />
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<span style="font-size: large;">Roasted Red Pepper & Swiss Dip</span><br />
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12 oz. (3 cups) Swiss cheese, shredded<br />
1/2 c. mayonnaise<br />
1 bunch scallions, sliced<br />
1 T. Dijon mustard<br />
8 oz. cream cheese, softened<br />
12 oz. jar roasted red peppers, drained and chopped<br />
chives for garnish (optional)<br />
Crackers, sliced bread, toast points for serving<br />
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Pre-heat oven to 400º.<br />
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Mix 2 cups Swiss cheese and next 5 ingredients in a large bowl. Place in baking dish (fits in 8x8 inch dish or smaller). Top with remaining cheese. Bake 15-20 minutes or until bubbly.<br />
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-60647273776945571352013-11-16T13:40:00.002-05:002013-11-16T13:40:46.844-05:00<div class="separator" style="clear: both; text-align: center;">
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This Cheesy Skillet Bread is a sort of combination of stuffing and cheesy bread pudding. It's crunchy on the top and bottom (the best parts!) and the middle is cheesy and gooey and custard-y like bread pudding. It's a great snack to munch during a football game.<br />
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<span style="font-size: large;"><br /></span><span style="font-size: large;">Cheesy Skillet Bread</span><br />
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1 lb. baguette, cubed to 1/2 " pieces<br />
2-2/3 c. chicken or vegetable broth<br />
2 eggs<br />
5 T. butter, divided<br />
8 scallions, sliced<br />
4 cloves garlic, minced<br />
8 oz. Monterey Jack cheese, shredded<br />
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Pre-heat oven to 450° and set oven rack to upper-middle.<br />
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Place bread cubes on sheet pan and bake until light golden brown, 12-15 minutes. Set aside to cool.<br />
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Whisk broth and eggs in a large bowl. Add bread cubes and gently fold in until mixed well. Set aside and fold over occasionally.<br />
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Meanwhile, melt 2 tablespoons butter in 12-inch non-stick oven-safe skillet over medium-high heat. Add scallions and cook 5 minutes. Season to taste. Add garlic and cook 30 seconds. Stir green onion mixture into bread mixture. Mix in shredded cheese.<br />
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Melt remaining 3 tablespoons butter in same skillet over low heat. Add bread mixture to skillet, pressing down with a spatula. Cook until bottom of bread is lightly browned. Transfer skillet to oven and bake until center is hot and the top is golden and crunchy, 20-30 minutes. Rotate skillet half-way thru baking. Cool 10 minutes and serve.<br />
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-5192188057121150192013-10-19T09:52:00.001-04:002013-10-19T09:52:18.528-04:00Autumn Applesauce & Apple Butter<div class="separator" style="clear: both; text-align: center;">
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We try to go apple-picking every year. I picture a chilly crispness to the air, bundled in a cozy sweater, the scent of a crackling fire wafting around us, warm apple cider, and we five laughing and teasing as we pluck ripe red apples from the trees, discussing the various ways we'll use these delicious apples. We will make apple pie, apple muffins, <a href="http://forksknivesandspades.blogspot.com/2013/05/apple-spice-hand-pies.html" target="_blank">Apple Spice Hand Pies with Cinnamon Cream</a>, applesauce, apple butter, apple cider, and a lovely apple and parsnip mash.<br />
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Here's what really happens... I insist we go apple picking even though 2 of the 5 of us (who shall remain nameless but both are male) don't want to go at all due to 1) having to spend time with the family (our son) and 2) there's sure to be many bees around and <a href="http://forksknivesandspades.blogspot.com/2011/06/honey-ice-cream.html" target="_blank">someone</a> is terrified of bees (husband). We all pile in the SUV and head out to the orchard.<br />
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Just as we arrive, it starts to sprinkle. Fantastic. And it went from 80° and sunny to chilly and damp. Then one of our daughters decided to pick that day and that time to declare her hatred for her sister simply because we only had one apple picking stick and had to share. I mean, seriously. Sharing stinks.<br />
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She was grumpy and whiny and difficult while the rest of us were trying to make the best of it. It did stop spitting rain on us. The temperature increased to a comfortable 75°. Our son took over the camera and was enjoying himself, at least as much as a 16 year old man-boy with his family can.<br />
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The lady who owns and runs the orchard goes on the honor system if she's not there. She leaves a bucket out on an old patio table near the orchard entrance and trusts you to pay for what you take. She leaves plastic bags and apple pickers to use at your leisure. And she almost always has some cookies sitting out for anyone to have a snack after apple-picking.<br />
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She wasn't there when we first arrived, so we went on our merry way picking apples. Later she came out to greet us and see if we needed any help finding the good ones. Her enormous orange tabby was faithfully following behind her. When I mentioned that our youngest kid had her grumpy pants on, she told her that the best way to get rid of the grumpies is to jump up and down as hard as you can. So Ms. Grumpy jumped up and down, giggling.<br />
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This kind lady told me a story of her childhood. When she was a little girl, she used to love to go to a neighbor "grandma's" property. She had an apple orchard and always had cookies for her to munch on. She loved picking the apples and feeding them to the horses so much that when she got older, she bought an orchard and horses and became that "grandma." And she makes sure to always have cookies on hand for the little ones.<br />
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Adjust the quantities of sugar and spices to suit your tastes. Put the sauce and butter into mason jars and freeze for later use. The applesauce is particularly delicious while still warm, on it's own or spooned over vanilla bean ice cream.<br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Applesauce</span><br />
20 servings<br />
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20 apples, cored and chunked<br />
2 c. water or apple juice<br />
4 T. cinnamon<br />
2 c. brown sugar<br />
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Mix all ingredients in a dutch oven or slow-cooker. Cook over medium-low heat in dutch oven until the apples are softened, 3-6 hours. In slow-cooker, cook on low for 6 hours or so. Puree to desired consistency using a blender or immersion blender. For a chunkier applesauce, puree half and mix together.<br />
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<span style="font-size: large;"><br /></span><span style="font-size: large;">Apple Butter</span><br />
20 servings<br />
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20 apples, cored and chunked<br />
2-1/2 c. brown sugar<br />
1 T. cinnamon<br />
1 t. nutmeg<br />
1/4 t. ground cloves<br />
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Mix all ingredients in a dutch oven or slow-cooker. Cook over medium-low heat in dutch oven until the apples are softened and the mixture is a dark brown. In a slow-cooker, cook on low for 9-11 hours or until dark brown. Puree in food processor, blender, or using immersion blender.<br />
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-33866160405388227232013-10-02T19:21:00.000-04:002013-10-02T19:21:58.157-04:00Vegetarian Pulled Pork<br />
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You're probably asking: <i>how do you make a vegetarian pulled pork sandwich? Especially one that looks nearly identical to real pulled pork! </i> The answer is Jackfruit. <i>What is Jackfruit?</i> It is the fruit of a tree native to South and Southeast Asia, but it's also grown in India, Africa, and the Caribbean. Jackfruit can be eaten raw when ripe, and the flavor is a sweet mixture of pineapple, bananas, and apples. When it's unripe, it needs to be cooked. Which brings us to the pulled "pork."<br />
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My husband, also a vegetarian, and his band played a wedding reception for a vegan bride. The food service consisted of pulled pork and vegetarian pulled pork. He took one look at the vegetarian one and moved on, convinced someone was playing a joke. Later, he learned from the bride that it was in fact vegan, so he dove head-first into the BBQ Jackfruit. This is how I learned about my new bestie, Mr. Jackfruit.<br />
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I have since done a lot of research on this very bizarre fruit, including buying one from the Indian market we frequent. Unfortunately it rotted within a few days so I didn't get a chance to cook with it. So I made a trip to the Asian market and purchased an obscene amount of canned Jackfruit and avoided the fresh ones. By the way, when fresh, they look like gigantic avocados with spikes all over. They truly are strange looking, and I'd be scared if I didn't know what they were.<br />
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<tr><td class="tr-caption" style="font-size: 13px;">I apologize for the terrible photo quality. I had only my phone with me and I was getting dirty looks from the workers in the Asian market. And forgive my thumb in the lower left.</td></tr>
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And apparently there are quite a few vegetarians and vegans who can't eat Jackfruit, simply because it looks so much like pulled pork or chicken that it grosses them out too much. I admit, I had a bit of the same reaction, but being the selfless human that I am, I took one for the team and plowed through.<br />
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This recipe is really 3 recipes in one. There's the dry rub, BBQ sauce, and pulled "pork" sandwiches. Feel free to substitute or eliminate the dry rub marinade time if you want. You can sub your favorite bottled BBQ sauce as well.<br />
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The dry rub and sauce is a bit spicy. If you don't like it as hot, reduce the amount of chili powder. If you like it sweeter, add more brown sugar. The recipe below is our favorite, but adjust to your family's tastes.<br />
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<b><span style="font-size: large;"><br /></span></b><b><span style="font-size: large;">Vegetarian Pulled "Pork"</span></b><br />
This recipe makes 8 healthy sized pulled "pork" sandwiches. You will have about 1/4 cup of dry rub left over for another use as well as 1 cup of sauce for serving with the sandwiches if someone likes them extra wet.<br />
<b><br /></b><b>Dry Rub</b> (makes about 1-1/4 c)<br />
4 T. kosher salt<br />
2 T. hot Mexican chili powder<br />
2 T. onion powder<br />
2 T. garlic powder<br />
2 T. cumin<br />
2 T. brown sugar<br />
2 T. smoked paprika<br />
1 T. celery salt<br />
1 t. cayenne<br />
1 t. black pepper<br />
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<b>BBQ Sauce</b><br />
1 T. vegetable oil<br />
1/2 onion, diced<br />
2 cloves garlic, minced<br />
1/2 c. dry rub<br />
2 c. ketchup<br />
1/2 c. apple cider vinegar<br />
1/4 c. molasses<br />
1/2 t. liquid smoke<br />
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<b>Jackfruit Pulled "Pork"</b><br />
3 cans Jackfruit in brine or water, drained and rinsed<br />
1/4 c. dry rub<br />
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Make the dry rub by combining all ingredients in a bowl.<br />
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In your slow cooker insert, toss together 1/4 c. dry rub and the rinsed and drained Jackfruit. Set aside while you make the sauce.<br />
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To make the BBQ Sauce, heat the oil in a medium saucepan. Add the onion and saute 5-10 minutes or until softened and beginning to brown. Add the garlic and cook an additional 30 seconds. Mix in the dry rub and cook 30 seconds, stirring. Add in the remaining ingredients and simmer gently for 30 minutes (if you have time).<br />
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Set aside 1 cup or so of the sauce for serving, if desired. Pour the remaining sauce into the slow cooker insert with the Jackfruit. Add about 1/2 can of water and stir together. Set slow cooker to low and cook for 4-6 hours, stirring occasionally.<br />
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Serve piled on hamburger buns or in tacos.<br />
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-90584108247449585232013-09-18T20:52:00.002-04:002013-09-18T20:53:21.512-04:00Double Chocolate Fudge Brownies<div class="separator" style="clear: both; text-align: center;">
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Please don't be alarmed by the first ingredient. I know, I was a bit nervous too. Forget the beans because you can't even taste them. Let's concentrate on how these Double Chocolate Fudge Brownies are chocolaty and fudgey. Without the eggs to make them rise high like a cake, they remain dense and... well... fudge-like. There's not a lot of flour to mute the chocolate taste. And even with minimal sugar, the ripe banana contributes some natural sweetness along with the chocolate. The molasses or coffee really adds depth to these rich, gooey, bites.<br />
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This recipe requires no mixer, no special equipment (other than a food processor or blender), and it doesn't create a million dirty dishes. It actually comes together quite quickly so it's an easy dessert to throw together in the morning or after lunch for an after-dinner treat.<br />
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So what is the difference between vegan and vegetarian, anyway? In it's most basic definition, vegetarians do not eat animal flesh at all and vegans don't eat anything that at one point came from an animal. A vegetarian would eat a black bean burger with cheese and a side of mac 'n cheese with vanilla pudding for dessert. Wow, that actually sounds pretty good... Ok, so a vegan would not eat any of that since the pudding, and the cheese on the burger and in the pasta contains dairy.<br />
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There are varying degrees of strictness to the food choices one makes too. Some vegetarians and vegans eat fish. Some vegans will not eat honey, drink certain wines and beers (made using isinglass from the swim bladders of fish), eat crackers or bread made with milk ingredients, or even Worcestershire sauce (made from anchovies).<br />
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Whether or not you eat flesh with a face, these brownies are truly amazing. You'll love them. Really.<br />
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<span style="font-size: large;"><br /></span><span style="font-size: large;">Double Chocolate Fudge Brownies (vegan or not)</span><br />
Makes 16 small brownies<br />
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1 c. canned black beans (about 2/3 of a can), rinsed and drained<br />
1/2 c. sugar<br />
3 T. canola oil<br />
4 T. unsweetened cocoa powder<br />
1 ripe banana<br />
2 T. molasses or instant coffee (depending on your tastes)<br />
2 t. <a href="http://forksknivesandspades.blogspot.com/2013/04/homemade-vanilla-extract.html" target="_blank">vanilla extract</a><br />
1/2 c. flour<br />
2 t. baking powder<br />
pinch salt<br />
1 c. milk chocolate or vegan chocolate chips, divided<br />
1/2 c. chopped nuts (optional)<br />
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Pre-heat oven to 350°. Grease 8-inch square pan.<br />
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In a food processor, puree the beans, sugar, and oil. Add the cocoa powder, banana, molasses or coffee, and vanilla and puree until smooth, about 1 minute. Pour into large bowl.<br />
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Whisk the flour, baking powder, and salt in a bowl. Add to the bean mixture and gently stir until just combined without over-mixing. Fold in 3/4 c. chocolate chips. Pour batter into the prepared pan. Sprinkle remaining 1/4 c. chocolate chips over the top.<br />
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Bake for 20-30 minutes, until toothpick comes out clean. Cool in pan on wire rack then refrigerate.<br />
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<i><span style="font-size: x-small;">Adapted from Vegan on the Cheap Chocolate Surprise Brownies</span></i></div>
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-63369388801549408882013-09-05T11:55:00.001-04:002013-09-05T11:57:21.790-04:00Strawberry Pretzel Salad<br />
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If you were a classy lady living in the 1950's, chances are you were well acquainted with the Jell-o salad. This was a very popular way to get one's vegetables. Yes, vegetables were thrown into a Jell-o mold, turned out onto a platter and served as a salad. Nowadays, we are much more sophisticated with our Jell-o. We add fruit and salty snacks to make Strawberry Pretzel Salad.<br />
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My grandma was born in 1924, and was a stay-at-home mom during the 50's. And right up until her death several years ago, she would make a Jell-o salad to go with dinner. It was usually lime Jell-o with carrots shavings and raisins, and (I'm so sorry, Grandma, if you can hear me from the Other Side!) it was awful. We would all secretly cringe and cower when the jiggling mass of green was presented. Anyone remember Aunt Bethany's Jell-o mold with the cat food in <i>National Lampoon's Christmas Vacation</i>??<br />
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In case you're scared right now, let me assure you that this Jell-o "salad" is amazing. (Although I have no idea why it's called a salad; it's a dessert!) It's actually pretty popular Mid-Western picnic fare. But most people make it with strawberry Jell-o (dyes and chemicals and artificial flavoring) and Cool-Whip (oils). Again we go back to the nasty Jell-o salad days. Let's make this real, people. Strawberries (real), whipped cream cheese (real), and a pretzel crust (real) combine together to make a sweet, creamy, salty, crunchy dessert that is out-of-this-world summertime good.<br />
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And a word of warning ~ gelatin is not vegetarian. If you don't know what it is, I won't disgust you with the details (which are definitely vomit-inducing), but suffice it to say that if you're vegan, you won't be eating traditional Jell-o.<br />
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<span style="font-size: large;">Strawberry Pretzel Salad</span><br />
<br />
6-1/2 oz. pretzel sticks (not rods)<br />
2-1/4 c. sugar<br />
12 T. butter, melted<br />
8 oz. cream cheese<br />
1 c. heavy cream<br />
3 lbs. frozen strawberries, thawed<br />
1/4 t. salt<br />
4-1/4 t. unflavored gelatin (2 packets, I think)<br />
1/2 c. cold water<br />
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Pre-heat oven to 400°. Spray 9x13 pan with cooking spray.<br />
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Pulse pretzels and sugar in food processor until coarsely ground. Add butter and pulse until combined. Pour into pan and pat down well. Bake 10 minutes, rotating half-way thru. Let cool 20 minutes.<br />
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In bowl of electric mixer and using whisk attachment, beat cream cheese and 1/2 cup sugar until fluffy. While running on med-high, add cream in steady stream. Beat until soft peaks form. Spread over pretzels and refrigerate 30 minutes.<br />
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In food processor (no need to clean), puree 2 lbs. of strawberries 30 seconds. Strain thru fine mesh strainer, pressing on solids, over medium saucepan. Add 1-1/2 cups sugar and salt to saucepan and cook over medium heat for 5 minutes, until sugar is dissolved. Set aside.<br />
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Pour cold water into large bowl. Sprinkle gelatin over and let sit 5 minutes. Whisk strawberry puree into gelatin. Slice remaining strawberries and stir into mixture. Refrigerate until mixture starts to cling to sides of bowl. Pour over whipped cream cheese and refrigerate 4 or more hours until set up.<br />
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<div style="text-align: center;">
<span style="font-size: x-small;"><i>Adapted from Cooks Country Aug/Sept 2013</i></span></div>
Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-22516290054356589282013-08-29T15:06:00.001-04:002013-08-29T15:06:45.745-04:00Zucchini Bread<br />
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You may have already blown thru your abundance of zucchini this summer. I know my personal supply is done, but the farm stand down the street still has zucchini. And I'm sure everyone has their favorite zucchini bread recipe. Here's mine!<br />
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I started with a two beautiful green and yellow zucchini, equaling about a pound. That's why the flecks of yummy zucchini goodness in the photos are yellow. Plus it gives it a homey autumn-y feel.<br />
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<span style="font-size: large;">Zucchini Bread</span><br />
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1 lb. zucchini<br />
2 c. flour<br />
1 t. baking soda<br />
1 t. baking powder<br />
1-1/2 t. cinnamon<br />
1 t. nutmeg<br />
1/4 t. allspice<br />
1/2 t. salt<br />
1-1/2 c. sugar<br />
1/4 c. plain yogurt<br />
2 eggs<br />
1 T. lemon juice<br />
6 T. melted, cooled butter<br />
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Pre-heat oven to 375°. Spray 9x5 inch loaf pan.<br />
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Shred zucchini on large holes on box grater. Squeeze as dry as you can.<br />
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Whisk flour, baking soda, baking powder, spices, and salt in a large bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in a separate bowl. Add wet ingredients and zucchini to dry ingredients and fold gently to combine.<br />
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Pour into loaf pan and bake for 45-55 minutes, or until toothpick comes out with a few crumbs. Cool on wire rack for 10 minutes, then remove from pan and continue to cool.<br />
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<span style="font-size: x-small;"><i>Adapted from Cooks Country</i></span></div>
Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-88751627703529381052013-08-15T15:21:00.000-04:002013-08-15T15:31:23.355-04:00Tomatoes 101<div class="separator" style="clear: both; text-align: center;">
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Tomatoes are the pure gold of the summer harvests. They are sweet, juicy, flavorful, and abundant. There's nothing like picking tomatoes straight off the vine on a July afternoon and tearing into it like an apple, juice running down your chin and arm.<br />
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I've learned a few things about tomatoes that I want to share. There have been many times I wish I'd had a tomato guide. And can I tell you how many times I've seen someone pull a tomato out of their (gasp!!) fridge? Oh, and how I've longed to scold them like a tantrum-throwing toddler for flat out ruining that tomato! Yeah, I can be a stickler like that. In lieu of that, I've complied some of my favorite tips and tricks, as well as links to several amazing recipes with tomatoes as the starring ingredient.<br />
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<span style="background-color: white;"><span style="font-size: large;"><b>Tomatoes ~ Everything You Wanted to Know </b></span></span><br />
<span style="background-color: white;"><span style="font-size: large;"><br /></span></span><span style="background-color: white;"><b>Storage: </b></span><br />
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<ul>
<li><span style="background-color: white;">Whatever you do, no matter what, NEVER store tomatoes in the refrigerator. The cold temperature breaks down the cell walls, making the flesh mealy and gritty and tasteless. Ahhhhhh, I can tell by your reaction you know exactly what I'm talking about. That nasty, flavorless, sand-textured tomato came out of your fridge. </span></li>
<li>Keep tomatoes on your counter, stem-side down until ready to use. Sealing off the "opening" prevents oxygen from getting in and spoiling.</li>
</ul>
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<b>Buying:</b></div>
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<ul>
<li>A good tomato will be firm enough to resist pressure, but not so firm it's hard as a rock. It will have no blemishes or bruises, and no soft spots. A juicy tomato will feel heavy for it's size.</li>
<li>If you can't grow your own or purchase from a farmer's market, good luck finding a good tomato. The supermarket ones are generally total garbage. They are usually picked green and unripe, transported in cooler cars, and sprayed with ethylene gas to ripen. Gross!. The best bet for a grocery store tomato is the grape or cherry tomatoes. </li>
</ul>
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<b>Flavor:</b></div>
<div>
<ul>
<li>Believe it or not, the most flavor is held in the seeds and jelly of a tomato. Most of us get rid of that stuff because it waters down the other ingredients. But if you can help it, try and save it. You can even reduce it on the stove for a bit to make it less watery.</li>
</ul>
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<b>Prepping:</b></div>
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<ul>
<li>Peeling: Because tomatoes are so delicate, they are very difficult to peel without blanching. First core the tomato. Then blanch in boiling water for 15 seconds or until you see the skin split. Plunge in ice water, then peel with a paring knife.</li>
<li>Slicing: Slicing tomatoes without a serrated knife can be impossible unless you use a razor sharp knife. Forget squashing the fruit and use a serrated or steak knife.</li>
<li>Salting: If you must remove the liquid from tomatoes for your recipe, you can cut them into wedges, salt them, place on paper towels, and drain for 15 minutes. </li>
</ul>
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<b>Ripening:</b></div>
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<div>
<ul>
<li>If you need your tomatoes to ripen faster than sitting on the counter, you can place them in a paper bag. Tomatoes release ethylene gas as they ripen and the paper bag contains it.</li>
<li>Green tomatoes won't ripen to red. Skip the hassle and fry those guys up (<a href="http://forksknivesandspades.blogspot.com/2011/08/fried-green-tomatoes-with-chipotle.html" target="_blank">Fried Green Tomatoes with Chipotle Buttermilk Dip</a>).</li>
</ul>
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<b>Canned Tomatoes:</b></div>
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<ul>
<li>Delicious! I usually steer clear of canned foods (except for beans) but canned tomatoes rock. Use them in any application where they are cooked.</li>
</ul>
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<b>Health:</b></div>
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<div>
<ul>
<li>Tomatoes contain lots of healthy vitamins and minerals.</li>
<ul>
<li>Lycopene (anti-cancer)</li>
<li>Folic acid</li>
<li>Vitamins A, C, & E</li>
<li>Beta-carotene (antioxidant)</li>
<li>Phytoene and phytofluene (anti-cancer)</li>
</ul>
<li>Eating tomatoes cuts your risk of many diseases.</li>
<ul>
<li>Ovarian cancer</li>
<li>Digestive issues</li>
<li>Prostate cancer</li>
<li>Asthma and chronic lung disease</li>
<li>Cardiovascular disease</li>
</ul>
</ul>
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<b>Growing:</b></div>
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<div>
<ul>
<li>Plant in either the ground or in a large pot.</li>
<li>Bury two-thirds of the plant in the ground, branches included. This will insure that the entire stem that is underground will grow roots, providing a strong root structure for your plant. I wouldn't do it with other plants, though, as they suffocate.</li>
<li>Make sure the spot gets at least 6 hours of sunlight per day.</li>
<li>At the time of planting, put a stake or tomato cage in as well. Doing it while the plant is small prevents damaging the roots of a bigger plant.</li>
<li>Water when the soil is dry. During the hot summer, this may be daily. </li>
<li>Feed with organic fertilizer not nasty chemicals, please.</li>
</ul>
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<b><span style="font-size: large;"><br /></span></b></div>
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<b><span style="font-size: large;">Recipes:</span></b></div>
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<div>
<ul>
<li>Quick Pasta Night ~ Saute halved cherry tomatoes in olive oil with a little garlic and toss with hot pasta, fresh basil, and shaved Parmesan.</li>
<li>Quick Tomato Salad ~ Slice or chunk ripe tomatoes, sprinkle with minced shallot, fleur de sel (or Kosher salt), and olive oil. Serve with crusty bread.</li>
<li>Quick Lunch ~ Warm up crusty bread, such as baguette. Tear off chunks, smear with Brie cheese, and top with a tomato wedge.</li>
<li><a href="http://forksknivesandspades.blogspot.com/2011/08/tomato-pie.html" target="_blank">Tomato Pie</a></li>
<li><a href="http://forksknivesandspades.blogspot.com/2011/08/cherry-tomato-salads-caprese-and-tuscan.html" target="_blank">Cherry Tomato Salads ~ Tuscan and Caprese</a> </li>
<li><a href="http://forksknivesandspades.blogspot.com/2011/08/fried-green-tomatoes-with-chipotle.html" target="_blank">Fried Green Tomatoes</a></li>
<li><a href="http://forksknivesandspades.blogspot.com/2013/03/tabouleh.html" target="_blank">Tabouleh</a> </li>
<li><a href="http://forksknivesandspades.blogspot.com/2011/06/roasted-tomato-and-goat-cheese-crostini.html" target="_blank">Roasted Tomato and Goat Cheese Crostini</a></li>
<li><a href="http://www.thegardenofeating.org/2011/09/tomato-jam.html" target="_blank">Tomato Jam</a> - Garden of Eating</li>
<li><a href="http://www.foodie-girl.com/2013/05/pasta-with-tomato-sauce-my-favorite.html" target="_blank">Pasta with Tomato Sauce</a> - Foodie Girl</li>
<li><a href="http://www.fakefoodfree.com/2012/08/beer-cheese-tomato-soup-recipe.html" target="_blank">Beer Cheese Tomato Soup</a> - Fake Food Free</li>
<li><a href="http://bravetart.com/recipes/RoastedTomatoSauce" target="_blank">Roasted Tomato Sauce</a> - Brave Tart</li>
<li><a href="http://www.simplyrecipes.com/recipes/tomatoes_on_toast/" target="_blank">Tomatoes on Toast</a> - Simply Recipes</li>
<li><a href="http://pappardella.blogspot.com/2011/07/heirloom-tomato-towers-and-streusel.html" target="_blank">Heirloom Tomato Towers</a> - Pappardella</li>
</ul>
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com1tag:blogger.com,1999:blog-9085937306472878139.post-46663057302954102512013-08-10T17:42:00.000-04:002013-08-10T17:44:28.934-04:00Butter Toffee Blondies<div class="separator" style="clear: both; text-align: center;">
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I have a confession to make. I'm not crazy about brownies. I mean, they're good, and I'll always eat them. But they are just so-so. Rarely have I had a really good, gooey, fudgey brownie that was memorable. Now a Blondie? Absolutely!<br />
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What is a Blondie, you ask? Let me tell you.<br />
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Blondies have the texture of a moist, slightly under-baked brownie. The flavor is sort of a brown sugar, butter, and butterscotch-y combination. One could say they have toffee-ish taste. No matter, they are everything that is good about a brownie ~ the moistness, the sweetness, and the richness.<br />
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The tops of these Butter Toffee Blondies will have a lovely crackle-y top. The scent of butter and brown sugar (which is pretty much my favorite thing ever) will make you want to dig in right away, but I suggest waiting until they cool. Unless you simply cannot help yourself. In that case, grab a spade and dig in like Bob the Builder.<br />
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<span style="font-size: large;">Butter Toffee Blondies</span><br />
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1-1/2 sticks butter, plus more for buttering pan<br />
1-1/2 c. flour<br />
1 t. baking powder<br />
1/2 t. salt<br />
1 c. light brown sugar<br />
1/2 c. dark brown sugar<br />
2 eggs<br />
1-1/2 t. <a href="http://forksknivesandspades.blogspot.com/2013/04/homemade-vanilla-extract.html" target="_blank">Vanilla extract</a><br />
1 c. white chocolate chips<br />
2 Heath bars, King size (2.8 oz each), chopped (about 2/3 cup)<br />
<br />
Pre-heat oven to 350°. Butter an 8 x 11-1/2 inch baking dish. Line with parchment paper, leaving an overhang on 2 sides. Butter the parchment.<br />
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Whisk the flour, baking powder, and salt in bowl.<br />
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In a saucepan, melt the butter and both sugars. Whisk until combined well. Allow to bubble gently for about 5 minutes, whisking frequently. Pour into a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract. Add the flour mixture and whisk until just incorporated. Fold in the chocolate chips and toffee chips, and transfer to prepared pan.<br />
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Bake for 25-30 minutes, checking doneness after 20 minutes. It's ready when the top cracks slightly and a skewer inserted into the center comes out with moist pieces clinging to it. Cool in pan on a wire rack. Remove bars from pan using the parchment overhang. Cut into squares.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-61896303020631766702013-07-25T10:46:00.001-04:002013-07-25T10:46:55.585-04:00Fried Green Tomatoes with Chipotle Buttermilk Dip<div class="separator" style="clear: both; text-align: center;">
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As many of you know, I have a garden full of tomatoes. Like totally full. I planted 32 tomato plants and found many rogue ones sprouting up as well. It's a jungle in there. Since I got a late start planting, as many of us did due to heavy rains and cool weather, I didn't have any freshly ripened red tomatoes by mid-July as I normally do. Seeing these huge tomato tentacles with a million unripe tomatoes on them, screaming na-na-na-na-boo-boo, made me mad. What did I do? I fought back.<br />
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I marched my tush out into their territory and, with fists on hips, (silently) said a little, "Forget you. I'm going to eat you now. Even though you're not ready, I am." I plucked a few of those big, hard, green orbs in a huff and turned on my heel and stormed back inside. And with the acquired enemy material, I set off to make some Fried Green Tomatoes with Chipotle Buttermilk Dip.<br />
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My husband had never eaten fried green tomatoes until that night. The poor soul grew up in California so had never experienced this southern delight. Truth be told, we northerners didn't partake either, but I had at least eaten them before. Each time I had consumed these gems, I liked them but knew they could be better.<br />
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The tartness of the unripe tomato comes out warm and silky after frying. The contrast in textures is unreal - the creamy tomatoes paired with the crunch of the coating is to die for. Add a spicy chipotle buttermilk dip and you're set for an evening of pure southern deliciousness.<br />
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So for those of you who still have green tomatoes mocking you from your garden, or are salivating so greatly at the thought that you're planning on donning a ghillie suit and raiding your neighbor's garden, try this out. You won't be disappointed.<br />
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<span class="Apple-style-span" style="font-size: large;">Fried Green Tomatoes with Chipotle Buttermilk Dip</span><br />
Serves 2 for a meal ~or~ 4 for a side<br />
<br />
1-1/2 lbs. green tomatoes (4-5 large)<br />
2/3 c. cornmeal<br />
1/3 c. flour<br />
1-1/2 t. salt<br />
1/2 t. pepper<br />
1/4 t. cayenne pepper<br />
2/3 c. buttermilk<br />
1 egg<br />
2 c. vegetable or peanut oil<br />
3 large chipotle peppers in adobo sauce, minced<br />
1 t. buttermilk<br />
1/2 c. sour cream<br />
pinch Kosher salt<br />
<br />
Slice tomatoes 1/4" thick. Place flat on a paper towel-lined baking sheet. Cover with another layer of paper towels and let sit 20 minutes. Pat dry.<br />
<br />
Meanwhile, zip 1/3 cup cornmeal in a food processor until ground finely. Mix ground cornmeal, cornmeal, flour, salt, pepper, and cayenne in a shallow dish. In another shallow dish, whisk 2/3 cup buttermilk and egg.<br />
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One at a time, dip a tomato slice in the buttermilk mixture, then in the cornmeal mixture, pressing to adhere. Place on clean baking sheet as you continue with the rest.<br />
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Heat oil in large skillet to 350*. Fry the tomato slices in the oil, being careful not to crowd the pan. They will fry about 2-3 minutes per side until golden brown. Place on a rack set inside baking sheet. Feel free to place in a warm 200* oven while you fry the rest.<br />
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Mix the chipotles, buttermilk, sour cream, and pinch of salt in a small bowl. Thin with additional buttermilk if you'd like.<br />
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: x-small;"><i>Recipe adapted from Cook's Country</i></span> </div>
Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-31182438353415531032013-07-25T10:39:00.000-04:002013-07-25T10:39:40.733-04:00Corn Chowder<div class="separator" style="clear: both; text-align: center;">
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This summer my addiction to corn has reached new heights. I've eaten so much corn this season I'm pretty sure I'm single-handedly supporting the local farmers. I've had friends from the past and co-workers emailing me corn recipes (all of which look delicious). The old lady who sells corn at the end of her farm's driveway has become my new best friend.<br />
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When I lived in France, I craved corn something fierce. Maybe it was my Indiana roots calling me. Or perhaps it's because so many French people see corn as only a salad topping or feed for the pigs. I've since made up for losing those 3 years of daily corn.<br />
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Summer and hot soup don't really seem to go together. However, there is nothing better than farm-fresh sweet corn in a steaming bowl of Corn Chowder on a stormy night. We pair it with a crusty baguette (but then again we pair almost everything with bread). This chowder is thick and rich and very corny. So many chowders are overwhelmed by potato flavor, but not this one. The trick is (gasp!) pureeing canned corn and adding in fresh from-the-cob corn for the, well, fresh corn flavor. You'll also use the naked cobs to thicken the chowder.<br />
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<span class="Apple-style-span" style="font-size: large;">Corn Chowder</span><br />
Serves 6-8<br />
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6 ears corn<br />
2 (15 oz.) cans whole kernel corn, drained (I like Libby's Organic)<br />
5 c. low-sodium chicken broth<br />
5 slices center-cut bacon (or 3 regular)<br />
1 onion, chopped<br />
1 lb. red potatoes, scrubbed and diced 1/2-inch<br />
1 c. heavy cream<br />
4 scallions, sliced thin<br />
<br />
Cut kernels from cobs. An easy way to do this is to cut off one end, set the cob upright, and carefully slice kernels off. Keep both the kernels and cobs.<br />
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Puree the cans of corn in a blender with 2 cups of chicken broth until smooth.<br />
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Cook bacon in Dutch oven until crisp. Transfer bacon to paper towel-lined plate. Cook onion, corn kernels, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bacon grease until softened and golden.<br />
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Add potatoes, corn puree, remaining 3 cups broth, and cobs to Dutch oven and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Remove and throw away cobs. Stir in cream, scallions, and bacon. Season to taste.<br />
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<i><span class="Apple-style-span" style="font-size: x-small;">Recipe adapted from Cook's Country June/July 09</span></i></div>
Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-73339002916966339812013-07-25T10:34:00.001-04:002013-07-25T10:34:42.635-04:00Strawberry Shortcake with Buttery Pound Cake<div class="separator" style="clear: both; text-align: center;">
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You know how every once in a while you have those amazing moments with your children that make all the hard stuff worthwhile? I had one of those a few weeks ago with my 8-year old daughter. It's probably not what you think. She did not form a charity for autism. Nor did she save a baby from a burning building. However, what she did was remarkable all the same.<br />
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My daughter asked to make Strawberry Shortcake together - from scratch!! Yes, she specifically said, "Can we make strawberry shortcake but make it all from scratch? Like the cake and the whipped cream and macerate (although she pronounced it mask-er-ite) the strawberries?" This will go down in the history of our family as one of my proudest moments as a mom. I've officially succeeded in making my kids foodies. Mama couldn't be prouder.<br />
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My other daughter, who is almost 7, loves to cook too so we three piled into my mini-van and headed to the store. The girls sliced the strawberries, measured the ingredients, and added sugar to the cream as it whipped. It took forever, and as always it's a lesson in patience to cook with kids. But it was one of those shining times I'll always treasure.<br />
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<span class="Apple-style-span" style="font-size: large;">Strawberry Shortcake with Buttery Pound Cake</span><br />
Serves 6 (healthy sized portions)<br />
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2 lbs. strawberries, hulled, cored, sliced<br />
2 T. sugar<br />
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2 sticks butter<br />
6 eggs<br />
2 t. vanilla<br />
1-3/4 c. cake flour<br />
1/2 t. table salt<br />
1-1/4 c. sugar<br />
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1 c. heavy cream<br />
1/4 c. sugar<br />
1 t. vanilla<br />
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Mix sliced strawberries and sugar in a bowl. Set aside, covered.<br />
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Cut butter into chunks and place in bowl of electric mixer. You want to bring this to just below room temp. Beat lightly 3 whole eggs, 3 egg yolks, and vanilla in a liquid measuring cup. Set aside to come to room temp with the butter.<br />
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Heat oven to 325*. Butter and flour a 9x5 inch loaf pan.<br />
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Using the paddle attachment, beat butter and salt for 2-3 minutes, until shiny and smooth, scraping down sides. Very slowly pour 1-1/4 c. sugar into bowl while running on medium high speed. Let it run for 5-8 minutes, scraping down sides as necessary. You're looking for a very pale, fluffy butter mixture. Turn machine to medium and very slowly pour egg mixture into bowl, scraping down sides. Turn to med-high and let run for 3-4 minutes. It's ok if it looks slightly curdled.<br />
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In three additions, sift the cake flour over the bowl and fold into the butter mixture with a spatula. Don't over-mix or the cake will end up tough.<br />
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Pour into loaf pan and smooth top. Bake 70-80 minutes until golden brown and passes the toothpick test. Let cool in pan on wire rack for 15 minutes. Turn out and flip so it's right side up on wire rack and let cool 2 hours before slicing.<br />
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<u>To assemble Strawberry Shortcakes:</u><br />
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Place cream in clean bowl of mixer. With whisk attachment, beat until it starts to increase in volume. Add the vanilla and slowly add the sugar until stiff peaks form.<br />
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Place one or two slices of pound cake on plate. Top with macerated strawberries and a dollop of whipped cream.<br />
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: x-small;"><i>Recipe for pound cake adapted from Cook's Illustrated</i></span></div>
Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-11447870400361881262013-07-25T10:31:00.001-04:002013-07-25T10:32:24.586-04:00Hard Candy<div class="separator" style="clear: both; text-align: center;">
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I fondly remember my mom making lollipops in various flavors for us as kids. My favorite flavors were the cinnamon ones but I also loved the root beer flavor. I recently got into making hard candy, and the candies I made here are lemon flavor. I haven't made a career out of making hard candy, and honestly never could, but it's an easy and fun way to make some yummy candies at home.<br />
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I learned the hard way how super hot the syrup is. Molten sugar on your skin basically feels like you've just poured lava on yourself. It's not such a good feeling so please be super careful.<br />
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There are so many flavor options as well. I get my flavoring, which come in drams (single recipe servings), and candy molds from <a href="http://www.lorannoils.com/">LorAnn.</a> I get my lollipop sticks from a craft store.<br />
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They have a million different flavors such as blueberry, caramel, cinnamon, cherry, root beer, strawberry, peppermint, and blackberry. The coloring is just basic food coloring available at the supermarket.<br />
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The molds I use are for both lollipops and jewels. Lollipops are fun to make for the kiddos. You can also package them in a cellophane bag and tie with a pretty ribbon for a cute gift or party favor.<br />
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<span class="Apple-style-span" style="font-size: large;">Hard Candy</span><br />
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2 c. sugar<br />
2/3 c. light corn syrup<br />
3/4 c. water<br />
1 dram (1 t.) flavoring<br />
couple drops food coloring<br />
candy thermometer (if you have one)<br />
powdered sugar (optional)<br />
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Lightly oil molds or a baking sheet (for randomly shaped pieces).<br />
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In a large saucepan, mix sugar, corn syrup, and water. Over medium heat, stir until sugar dissolves. Increase heat to medium-high and bring to a boil without stirring.<br />
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When syrup reaches 260*, add a few drops of food coloring.<br />
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Don't stir the mixture. The boiling will distribute the coloring.<br />
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It really won't take long for the color to work it's way through.<br />
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If you don't have a candy thermometer, you can test the doneness of the syrup by dropping a few drops of syrup into cold water.<br />
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If it forms hard, brittle threads in the cold water, it's ready.<br />
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If you have a candy thermometer, you're looking for 300*. When you reach this stage, remove pan from heat. When the boiling stops, add the flavoring and stir. Be careful because sometimes it will bubble up and the steam can be pretty potent, especially if you're using a strong flavor like cinnamon.<br />
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Pour syrup into molds or baking sheet. If you use a baking sheet, you can score shapes with a knife after it sets up a bit.<br />
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When cool, break apart pieces of candy. You can dust the pieces lightly with powdered sugar to prevent them sticking together as you store them. Keep in airtight container.<br />
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Enjoy your old fashioned hard candy!<br />
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-1128485670076653602013-07-25T10:28:00.000-04:002013-07-25T10:28:07.467-04:00Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
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I'm sorry. I apologize for this super-long hiatus in posting. Life has been, shall we say, really crazy lately. I've barely had time to brush my hair, let alone cook, photograph, and blog about some amazing foods. I feel bad about the time that has passed since our last encounter. It's way too long in my book, really. Oh, FKS blog, how I've missed you.<br />
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As some of you know, I've started working again. This was totally unplanned and quite the surprise. I really love my job but working coupled with three kids, soccer practice and games, homecoming dances, band rehearsal and gigs, HOA duties, and just basically having a life is a difficult balance for me. I don't know how you people do it. I know there are bloggers out there who work full time, have 7 kids, a spouse, and a house full of animals and still manage to post 5 days a week. Good luck to them and their blood pressure.<br />
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So here we are with a fantastic recipe for stuffed peppers. I actually had never eaten them until I made this recipe. Therefore, I don't have a great control for what they're supposed to taste like. All I know is that these are really good.<br />
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The peppers are creamy and silky. The stuffing is hearty and flavorful. The sauce tastes like it's been simmering on Grandma's stove for 15 hours. The best part is they cook in the slow-cooker for hours until perfection. Really delicious on a chilly autumn evening. It appears I've really been missing out all these years.<br />
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<span class="Apple-style-span" style="font-size: large;">Stuffed Peppers</span><br />
Serves 4<br />
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4 bell peppers - red, orange, and/or yellow<br />
1-1/2 c. low-sodium chicken broth<br />
3/4 c. arborio rice<br />
8 oz. hot Italian sausage, casings removed<br />
2 onions, chopped fine<br />
6 cloves garlic, minced<br />
1/2 t. dried oregano<br />
1/8 t. crushed red pepper flakes<br />
1 (28 oz) can crushed tomatoes<br />
2-1/2 oz. grated Parmesan cheese (1-1/4 c.)<br />
2 T. chopped fresh basil<br />
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Slice off the top half-inch of the peppers. Seed the inside of the pepper cups. Chop the pepper tops, excluding the stem. In a large microwavable bowl, microwave the broth and rice for 13-15 minutes, until tender.<br />
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Meanwhile, cook the sausage in a large non-stick skillet until browned. Drain, reserving fat in skillet. Put sausage in the large bowl with the cooked rice.<br />
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Add onion and chopped pepper to skillet and cook until browned, 8-10 minutes. Add garlic, oregano, pepper flakes, and season with salt and pepper. Cook 30 seconds. Add tomatoes, bring to a boil, and remove from heat.<br />
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Mix 1 cup of sauce and 1 cup cheese with the rice and sausage. Pour the rest of the sauce into the slow-cooker. Using a skewer, poke 4 holes in the bottom of each pepper cup. Fill each one with the sausage mixture. Place in slow-cooker. Top each pepper with the remaining cheese. Cover and cook on low for 4 to 4-1/2 hours until peppers are tender.<br />
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Once done, remove peppers to a plate. Stir in the fresh basil to the sauce in the slow-cooker and serve with peppers.<br />
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<span class="Apple-style-span" style="font-size: x-small;"><i>Recipe from Cook's Country August/September '11</i></span></div>
Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-42514339744540031132013-07-25T10:24:00.000-04:002013-07-25T10:25:01.580-04:00Garlic and Oil Spaghetti with Parmesan<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;">461</span>... 461 Ocean Boulevard is the address of one of Eric Clapton's recording studios. NASA announced the discovery of 461 new planet candidates a few days ago. 461 BC is known as the Year of the Consulship of Gallus and Cornutus. It's also the number of days since my last post.<br />
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So much has happened in the last year and 3 months. I'm still working, which is 99% of the reason I haven't posted in so long. If you read any of my last few posts, you'll remember how I questioned how any of you fellow bloggers do it while working outside the home. Luckily, I've found (mostly) a balance with working, kids, husband, and home. It's only taken this gal 1-1/2 years to do so... Thus, at the encouragement of my husband and a few friends, I'm going to give FKS another go. No promises on how often I'll get to partake, but I hope to continue as much as possible nonetheless.<br />
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Enough of that.<br />
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You may remember our Basset Hound, Sobe. Unfortunately, he was very sick and died just a few short weeks after my last post in November 2011. We grieved, and still do, missing him every day. However, we got a puppy (What were we thinking!?!?) just a few days after Christmas. Her name is Vera Ellen, after <a href="http://www.imdb.com/name/nm0893584/bio">Vera Ellen,</a> from our favorite holiday movie, White Christmas. <br />
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Vera is 14 weeks old and full of energy. We were used to a lazy dog (sorry, Sobe, but it's true). So a highly intelligent, energetic, bouncy little pup is a bit of an adjustment.<br />
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My husband and I also decided to go totally vegetarian. I have never really liked the taste of meat much, so I decided to see if I could go full on vege. Turns out, it's pretty much the easiest change I've made. Ever. Plus I feel good that none of my food ever felt pain.<br />
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How about that pasta, you ask? It's delicious. It's easy. You probably have all these ingredients on hand, except maybe fresh parsley.<br />
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Don't be alarmed by the large amount of garlic in this recipe. You're making Garlic and Oil Spaghetti, after all. It's garlicky but in the sweet, subtle yet pungent way garlic can do when it's behaving. It is probably a bit spicy for those with a delicate palate, so feel free to cut back on the red pepper flakes. The lemon and parsley add a brightness to the full garlic flavor. The buttery breadcrumbs provide a crunch that pairs nicely with the salty Parm.<br />
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<span class="Apple-style-span" style="font-size: large;"><br /></span><span class="Apple-style-span" style="font-size: large;"><br /></span><span class="Apple-style-span" style="font-size: large;">Garlic and Oil Spaghetti with Parmesan</span><br />
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1-1/2 T. butter<br />
1/2 c. Panko breadcrumbs<br />
1 lb. spaghetti<br />
6 T. olive oil<br />
1/4 c. minced garlic (1-2 heads)<br />
3/4 t. red pepper flakes<br />
3 T. chopped fresh parsley<br />
1 t. lemon zest<br />
2 t. lemon juice<br />
1/2 c. grated Parmesan<br />
Kosher salt<br />
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Heat butter in a large non-stick skillet over med-high heat. Add Panko and salt, stirring until golden and toasted. Set aside. Wipe out skillet.<br />
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Heat a large pot of water until boiling. Add 1 t. Kosher salt. Cook pasta according to directions. Scoop out about a cup of pasta water and set aside.<br />
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Meanwhile, in the same skillet used for the breadcrumbs, heat 3 tablespoons oil, 3 tablespoons garlic, and 1 teaspoon Kosher salt over med-low heat. The garlic will foam and become light-golden brown after 10 minutes or so. Be sure to stir very frequently or it'll burn and become bitter.<br />
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Pull skillet off heat and add remaining 1 tablespoon garlic, red pepper flakes, parsley, lemon juice, and 2 tablespoons pasta water. Stir to combine.<br />
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Put cooked pasta back into the hot pot. Add remaining 3 tablespoons oil, lemon zest, and about 1/3 cup pasta water and toss well. Add garlic mixture and season to taste. Add more pasta water if necessary to make it moister.<br />
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Place pasta in serving bowls and top with breadcrumbs and Parm.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-89330457069407992532013-07-25T10:21:00.000-04:002013-07-25T10:21:42.801-04:00Lentils with Carrots & Onions<div class="separator" style="clear: both; text-align: center;">
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I'm sort of obsessed with <a href="http://pinterest.com/">Pinterest</a>. I realize I am not alone in this either. There are a million zillion people on it, pinning all sorts of things such as crafts, home decor, and of course food. And now I have a to-do list about 7 miles long, complete with projects and ideas I found on Pinterest.<br />
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Apparently there is a "male" version of Pinterest (not that guys aren't on Pinterest - pretty sexist if you ask me) called <a href="http://manteresting.com/all">Manteresting</a>. You don't pin, you nail.<br />
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Looking at so many fixer-upper pins on Pinterest, I could get really excited about reupholstering a chair that someone found in a dumpster. However, I have never dumpster dived, and (fingers crossed) will never do so. Thus, all my fun little projects have little hope of ever actually getting done. And I run the risk of becoming a hoarder like the ones on the shows where they seem to always have a lot of cats and a Big Mouth Billy Bass among the piles of old flannels and 14-year old issues of Women's Day.<br />
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Per usual, this has nothing to do with the recipe below. Just typing as I think.<br />
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Back to the food (who cares about my thoughts on Pinterest?)...<br />
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This meal is a warm, stick-to-your-ribs kinda food. It has a slight Indian feel to it, but you can always leave out the Garam Masala if you want. By the way, Garam Masala is available at the supermarket in the spice section - McCormick's makes a good one. I like a lot of vinegar at the end to add a tartness. Serve with crusty bread or naan.<br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><span class="Apple-style-span" style="font-size: large;">Lentils with Carrots & Onions</span><br />
Serves 6 for a meal<br />
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2 large yellow onions, chopped<br />
4 large carrots, chopped<br />
6 cloves garlic, minced<br />
1 - 28 oz. can whole plum tomatoes<br />
1 cup red lentils<br />
3 teaspoons Garam Masala<br />
2 teaspoons cumin<br />
2 teaspoons dried thyme leaves<br />
2 cups vegetable broth<br />
1/4 cup chopped cilantro<br />
red wine vinegar, for garnish<br />
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Heat a bit of olive oil in a dutch oven over medium-high heat until shimmering. Add carrots and saute for 2 minutes. Add onions and saute. Cover pot and cook until the onions are slightly browned, stirring every once in a while. Add the garlic and cook another minute.<br />
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Meanwhile, pour the tomatoes and juice into a bowl. Using your hands, carefully squeeze the tomatoes, breaking them up into bite-sized pieces. Pick over the lentils for any rocks or ugly ones. Rinse.<br />
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Now add the garam masala, cumin, and thyme to the onion mixture. Season to taste. Allow to cook for a minute. Add the tomatoes and juice, lentils, and broth. Bring to a boil, then lower the heat and simmer, covered, for about 40-50 minutes or until lentils are tender. Check it occasionally to make sure the liquid hasn't evaporated.<br />
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Once cooked, stir in the cilantro. Serve with red wine vinegar at the table. I like a pretty big splash in mine, to cut the sweetness of the onions and carrots.<br />
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Serve with naan or crusty bread.<br />
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-29912252176445044672013-07-25T10:17:00.000-04:002013-07-25T10:17:32.396-04:00Tabouleh<div class="separator" style="clear: both; text-align: center;">
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Also known as Tabbouleh and Tabouli, this is a super-refreshing Arab dish. It's typically eaten as part of a mezze, which is sort of like a tapas thing served in a spread of several small dishes. <br />
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Changing an original recipe could be looked at as either amazingly awesome or incredibly blasphemous. On one hand, we are not limited by conventional "must do it like this" ways and are free to tweak and twist ingredients and foods to fit our own likes and dislikes. However, there is definitely something to be said for preserving the history of hundreds of years of culinary tradition.<br />
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Either way, Tabouleh is a really yummy salad or side or main dish. It's especially good in the summertime when the tomatoes and cucumbers and parsley are so good it makes me want to slap my Granny. (I don't really want to slap my Grandma. For those of you who have not heard that expression, it's a southern thing).<br />
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Here's the thing - you can change so many of these ingredients to suit your own palette, it can only be delicious to you. Some people use green onions instead of red. You can also leave the mint out if that's too strange to you. There are recipes that have more of a parsley base and the grain is the addition, but I prefer the grain as the base. If you don't like Quinoa, you can use the traditional bulgar, or even couscous.<br />
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For this batch, I found I was nearly out of Quinoa so I supplemented with some whole-grain couscous. Play around and let me know what you like the best!<br />
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<span class="Apple-style-span" style="font-size: large;"><br /></span><span class="Apple-style-span" style="font-size: large;">Tabouleh</span><br />
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1 c. quinoa<br />
2 c. water<br />
3/4 c. small diced red onion, or about 1/2 a medium onion<br />
1/4 c. lemon juice, or juice from 1 lemon<br />
1 cucumber, peeled and small diced<br />
4 roma tomatoes, seeded and small diced<br />
3/4 c. fresh minced parsley<br />
1/4 c. fresh minced mint leaves<br />
4 T. olive oil<br />
salt & pepper to taste<br />
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In a large bowl, mix the red onion and lemon juice. Allow to sit (the lemon juice helps to cut the sting of the onion) while you prepare the rest.<br />
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Bring quinoa and water to a boil. Turn down heat and simmer on low, covered, for 15 minutes. Stir and re-cover, and set aside off heat for 5 minutes. Bring to room temperature and fluff with a fork.<br />
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Mix all ingredients, including the onion/lemon juice mixture and cooled quinoa. Serve as a side dish, or with pita bread, or in a toasted pita half.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-37938075984749543362013-07-23T17:21:00.000-04:002013-07-23T17:21:03.341-04:00Country Pumpkin Bread<div class="separator" style="clear: both; text-align: center;">
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I know it's not autumn, although Mother Nature has us fooled here in the upper south. It's chilly and raining (per usual it seems). I've got a fire roaring in the fireplace and three loaves of Country Pumpkin Bread filling my kitchen with warm scents. It feels like fall today, but you certainly don't need a cold, wet day to justify making this delicious quick bread.</div>
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Country Pumpkin Bread is a moist, tender loaf. The pumpkin flavor is not masked by too many spices. It is dairy-free as well. It's so easy - just two bowls and a whisk is all you need to whip up this delicious bread. This recipe makes 3 mini-loaves and they freeze beautifully if you want to stash a loaf or two for another day.</div>
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Oh, and did I mention that it makes a great gift, too? Just perfect for Mother's Day! I give Country Pumpkin Bread loaves wrapped in parchment paper and tied with a pretty ribbon with some cinnamon sticks stuck in for Christmas gifts.</div>
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While I'm on the subject of Mother's Day, I'd like to give a huge cyber-hug to SA, one of the most incredible, generous, intelligent, thoughtful, caring women I know. You are my second mom and I love you dearly. Happy Mother's Day!</div>
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<span class="Apple-style-span" style="font-size: large;">Country Pumpkin Bread</span></div>
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1 - 15 oz. can pumpkin puree</div>
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4 eggs</div>
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1 c. vegetable oil</div>
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2/3 c. water</div>
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3 c. sugar</div>
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3-1/2 c. flour</div>
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2 t. baking soda</div>
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1-1/2 t. salt</div>
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1 t. cinnamon</div>
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1 t. nutmeg</div>
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1/2 t. cloves</div>
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1/4 t. ginger</div>
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Pre-heat oven to 350*. Grease and flour three 8 x 3-7/8-inch pans. Or you may use three 7 x 3-inch pans; adjust your baking time as necessary.</div>
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In a large bowl, whisk together the pumpkin, eggs, oil, water, and sugar until well blended.</div>
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-5125463990113704042013-07-23T17:18:00.001-04:002013-07-23T17:18:26.590-04:00Homemade Vanilla Extract<div class="separator" style="clear: both; text-align: center;">
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I go thru a lot of vanilla extract in this house. I always double (or triple, or quadruple...) any amount called for in a recipe. And I only use pure vanilla extract because the imitation stuff is flavored from wood by-products and chemicals. Heinous! Pure vanilla extract will last forever and it only has two ingredients.<br />
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Real vanilla extract can be really expensive though. I've seen it go for as much as $20 for 8 ounces. Instead of becoming a slave to the makers of rich, pure vanilla extract who charge the price of a small car for this liquid gold, I make my own. It's easier than you think, as long as you have enough patience to wait. Like 2 months.<br />
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I bought a half-pound of extraction grade vanilla beans online at <a href="http://www.amadeusvanillabeans.com/store/organic/extraction_beans.php" target="_blank">Amadeus Vanilla Beans</a>. Let me tell you, half a pound of vanilla beans is like a small football sized amount. Some people say the beans must be soft and fresh but I prefer the drier ones. They are not pretty, and they are a bit hard, but once they are in the liqueur of your choice, they soften up. Plus, with a lower moisture content, you get more beans in your half-pound than the same weight of pretty, plump ones.<br />
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So what booze to use? I started with vodka, which is the traditional extract liquid. It's flavorless so all you taste is the rich vanilla. I also pulled out the bottle of bourbon we always have in the front of the liqueur cabinet. And behind those bottles was a bottle of rum left over from Thanksgiving.<br />
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Why some people use bad liqueur to make extract, I have no idea. I find the foul, harsh, gasoline flavor in such bad liqueur doesn't go away simply by adding vanilla beans. That would be like putting whipped cream and a cherry on a steaming pile of puke. I used Tito's vodka, Maker's Mark bourbon, and Cruzan aged rum.<br />
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This photo is vodka extract after 3-1/2 weeks. I bought this bottle for less than $3 at Walmart. It took the two small (pint) jars to fill it.<br />
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You'll need glass jars of some sort to store your extract in. I used several sizes of empty mason jars.<br />
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This shows what the jars look like only moments after filling. The small pint jar in the front has the rum, which is a barely different color than the vodka. The bourbon one is obvious. After only a day or two you'll start to see the color change.<br />
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The large jar and two of the smaller ones have vodka. Here's a closer look.<br />
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<img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsXbRZsd7Ns9_pn5FUeeYLedGqhXcLYole5LmndmRZM4jFPsznOpeGC-IrP3HS50wbXPUWVESE1SYHBFTJO8nbWHyD9OBTtt7T7aIVy2cH4lZhebTBSi6VRDxR7I8XgJnNWTeHB487bE/s400/IMG_3609.jpg" width="266" /> </div>
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<span class="Apple-style-span" style="font-size: large;">Homemade Vanilla Extract</span></div>
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8 oz. liqueur (vodka, rum, bourbon, or brandy; at least 35% by volume)</div>
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5 or more vanilla beans (I use a lot, but you'll need at least 5)</div>
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glass jars with lids</div>
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Take each vanilla bean and with a sharp knife, cut down the bean lengthwise to open and expose the tiny vanilla bean seeds. Place beans in glass jars and add alcohol. Put the lids on. Store in a cool, dark place for 2 months to extract, shaking daily for a week, then whenever you think about it after that. </div>
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As you use your extract, the vanilla beans may become exposed. Now you have two choices. You can either top off with more booze, or yank out the beans and stuff them in a jar of sugar to make yummy vanilla sugar. If you leave them exposed (as I did once) they'll get slimy and yucky and ruin your extract.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaSJKxp3sjR0Ha03tfzp79lLYZm3nrP-pU1wFe_St4iS_HM9PD0G4NjeekiDr2qwuUHtPQKo83Wsdhs6GJwAVgcvDH7aFY17P5g5ITGe5Vdn3Pv15jkoC1R8x6j2E1U8bvx8wNGqpGf4/s1600/IMG_3760.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaSJKxp3sjR0Ha03tfzp79lLYZm3nrP-pU1wFe_St4iS_HM9PD0G4NjeekiDr2qwuUHtPQKo83Wsdhs6GJwAVgcvDH7aFY17P5g5ITGe5Vdn3Pv15jkoC1R8x6j2E1U8bvx8wNGqpGf4/s400/IMG_3760.jpg" width="266" /></a></div>
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-21891395333994126732013-07-23T17:15:00.000-04:002013-07-23T17:21:13.205-04:00Apple Spice Hand Pies with Cinnamon Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11nGgm30C6uQPuqqgez_4flBFw5kFfI5BoQ74dVpJzxdBbqPcCZ-g_iX7le6zgHijp_QuEcrC1V2oL0ImX-xZUmJRJJ9BywtMlN4GGeS903GP_djIFn5iyVw3QIsXjvcibMs4kkBmmGc/s1600/IMG_3857_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11nGgm30C6uQPuqqgez_4flBFw5kFfI5BoQ74dVpJzxdBbqPcCZ-g_iX7le6zgHijp_QuEcrC1V2oL0ImX-xZUmJRJJ9BywtMlN4GGeS903GP_djIFn5iyVw3QIsXjvcibMs4kkBmmGc/s400/IMG_3857_2.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-size: large;"><br /></span>Why are little girls so mean to each other? My 8-year old daughter and I were on a field trip with school together and were having a great time. At the end of the day, we were to all meet in a central location. My daughter sat on a brick half-wall next to a girl in her class and Girl Scout troop. They were chatting and having fun. Along comes (well, hobbles, as she has a broken ankle) another girl in their class, who is also in their Girl Scout troop. My daughter's friend asked her if she could sign her leg cast, and she said yes and handed her a Sharpie. Then my daughter asked her if she could sign her cast. The girl looked her square in the eyes, cocked her head, hand on her hip, and said, "Um, no."<br />
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My daughter hung her head for a second, shrugged her shoulders, and then started doing some clapping rhyme thing with another kid.<br />
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It really hurt my feelings to see someone treat my baby this way.<br />
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Moms always want the best for their kids, and for all other kids to be kind to them. Wouldn't you want your baby to be treated with love and respect all the time?<br />
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And how do you think your mom feels when someone is unkind to you? I can tell you ~ it breaks her heart.<br />
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So my poor, sweet, loving daughter and I came home and made some Apple Spice Hand Pies. And ate several of them each.<br />
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The best part? The cinnamon cream sort of melts and gets all creamy and gooey. Like a cherry cheese danish with apples in a hand pie form. Unreal.<br />
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<span class="Apple-style-span" style="font-size: large;"><br /></span><span class="Apple-style-span" style="font-size: large;">Apple Spice Hand Pies with Cinnamon Cream</span><br />
Makes 16<br />
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4 Granny Smith apples<br />
2 T. butter<br />
1 t. cinnamon<br />
1/2 t. nutmeg<br />
1/8 t. cloves<br />
1 c. brown sugar<br />
1 T. cornstarch<br />
1 T. <a href="http://forksknivesandspades.blogspot.com/2013/04/homemade-vanilla-extract.html" target="_blank">vanilla extract</a><br />
pinch salt<br />
8 oz. cream cheese, room temp<br />
1/2 c. powdered sugar<br />
1/2 t. cinnamon<br />
4 pie crusts, uncooked<br />
1 egg<br />
3 T. sugar<br />
1/2 t. cinnamon<br />
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Pre-heat oven to 425*. Line two sheet pans with parchment paper.<br />
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Peel and chop apples. In a large skillet, melt butter over med-high heat. Saute apples for 5-10 minutes or until beginning to soften. Add cinnamon, nutmeg, and cloves and saute 1 minute to bloom the spices. Add brown sugar and saute 3-5 minutes or until syrupy. Make a slurry with the cornstarch and 1 tablespoon water. Add to apples and cook 1 minute, or until thickened. Remove from heat and stir in vanilla extract.<br />
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While the apples are cooling, whip (by hand or with a mixer) the cream cheese with the powdered sugar and cinnamon until light and fluffy. Set aside.<br />
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Using a 5" biscuit cutter or similar (I use a funnel), cut rounds of the pie dough, rolling scraps as necessary to make 16 rounds. Fill rounds on one side with 1-2 tablespoons of apples, leaving a 1/4"-1/2" edge. Dollop 1 teaspoon or so of the cream cheese mixture on top of the apples. Dip your finger in water, run along edge, and fold over pie dough to seal. Crimp with a fork by rolling the fork so the twines push down on the border.<br />
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Beat egg with 1 tablespoon water. Mix sugar and cinnamon in separate bowl. Brush tops of hand pies with egg wash. Sprinkle with cinnamon-sugar.<br />
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Bake for 15-20 minutes, rotating and switching pans halfway thru.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdGPuwPyOHXIJHpHDY9hbcYqGUZEtbYK-lhPAyS0ncSkahulICHBWIW3u8p0Wj0b6GlP6qVXeIGuIG7DCJjU20r7EkBQiETwB0E_okZKTxWAgs8Udya4H_OQnliCl_xpfMi2kKCof4E0/s1600/IMG_3809_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdGPuwPyOHXIJHpHDY9hbcYqGUZEtbYK-lhPAyS0ncSkahulICHBWIW3u8p0Wj0b6GlP6qVXeIGuIG7DCJjU20r7EkBQiETwB0E_okZKTxWAgs8Udya4H_OQnliCl_xpfMi2kKCof4E0/s400/IMG_3809_2.jpg" width="266" /></a></div>
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Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-34383198974053873552013-07-23T17:10:00.001-04:002013-07-23T17:10:35.695-04:00Preventing Weeds in Your Garden ~ Organically<br />
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I've spent every spare minute the past few years weeding the garden. About 3 years ago, I got the brilliant idea of spreading straw down to prevent weed growth. Well, I had no idea you were supposed to get "special" straw that had been treated or something. Therefore, I had a beautiful garden full of grasses growing and strangling my veggies. And I've been battling it since.<br />
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With help from my husband, I planted my gorgeous tomato plants (31 in all), sweet peppers (12), and hot peppers (6). Normally, I get overly ambitious and creative, which was really fun when I actually had time to devote to it. Now that free time is something I feel I'm much lacking, I took a deep breath and resolved to be simple. In the past, I've grown everything - radishes, cucumbers, cantaloupes, watermelon, pumpkins, zucchini, peppers, onions, garlic, and tomatoes. This year I went basic with just tomatoes and peppers.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79IqQZ21FYz2BxFfdK2j1MsOUPtZAGBeYe6PMCDegdrhkPVEsMY4-fKWLB0Pz6pPVUVRi-eOjkPd_xfkjKD5KLf7Hp6s-ipt7J9ysdDVtMgc05uVLDqYFA7hNxTi6_sVceQXgT1stuV8/s1600/Tom+birds.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79IqQZ21FYz2BxFfdK2j1MsOUPtZAGBeYe6PMCDegdrhkPVEsMY4-fKWLB0Pz6pPVUVRi-eOjkPd_xfkjKD5KLf7Hp6s-ipt7J9ysdDVtMgc05uVLDqYFA7hNxTi6_sVceQXgT1stuV8/s400/Tom+birds.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Tomato plant</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjhfemFsl6A5xEnDmY0GUBM7ABBen88N-qmpJZ9yuTDQn0qW9DEsH_G9w87Xwz3c0jSxHurb5N4FJDnTjoE41r5IUqY0DKhsytOB6cgfWrVw3gwgBgZ4QL6b-O0RenMPUgxW0E1S9HwQ/s1600/Peppers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjhfemFsl6A5xEnDmY0GUBM7ABBen88N-qmpJZ9yuTDQn0qW9DEsH_G9w87Xwz3c0jSxHurb5N4FJDnTjoE41r5IUqY0DKhsytOB6cgfWrVw3gwgBgZ4QL6b-O0RenMPUgxW0E1S9HwQ/s400/Peppers.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Hot pepper plants</td></tr>
</tbody></table>
<br />
After planting, lay newspaper down everywhere. Make sure to have the hose on and ready nearby to spray the papers as you lay them down. If not, you'll be yelling loudly enough to disturb the neighbor's dogs as you chase the sports section all over the yard, trying not to trip on the rails of the garden or trample plants. Trust me, I know.<br />
<br />
Use the regular printed papers, not the glossy ones. Newspapers are now printed with vegetable-based ink so you won't be contaminating your pure soil with lead ink or anything.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcAesqjUyj7ByAIz35vV4139hAvcx4-oimlHYFVSs-qYata0xH1jakY6Vc2jWHgkrHZ85D3wdcE7Wg6kI8RcSjGq3bMnssb3ZnXYH7ySmBjrIS_XbiwxkkLM-h0NmNhHsVr8r8nRPr8g/s1600/Newspapers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcAesqjUyj7ByAIz35vV4139hAvcx4-oimlHYFVSs-qYata0xH1jakY6Vc2jWHgkrHZ85D3wdcE7Wg6kI8RcSjGq3bMnssb3ZnXYH7ySmBjrIS_XbiwxkkLM-h0NmNhHsVr8r8nRPr8g/s400/Newspapers.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Wet the newspapers as you lay them</td></tr>
</tbody></table>
<br />
I bought some organic wood mulch at Lowe's. Lucky for me, it's the cheap mulch (less than $3 a bag), I guess because it breaks down so quickly and isn't treated with dyes or preservatives. It's literally just shredded Cyprus. I spread it to about a 1-2" thick layer.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbZVFV4i34vOaMXQt3Ic3U1yRrgMgHFWxslsi9PrhCuToaXRL9HvR8SyozIYNG7HMAd-ZSIiOyqXOdivSBx0MZjkdHlxJybJYV9k6xzA20dsVUG5-6lRkkWdwyJ_Revlco4sdZZWLH7I/s1600/Mulch+in+process.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbZVFV4i34vOaMXQt3Ic3U1yRrgMgHFWxslsi9PrhCuToaXRL9HvR8SyozIYNG7HMAd-ZSIiOyqXOdivSBx0MZjkdHlxJybJYV9k6xzA20dsVUG5-6lRkkWdwyJ_Revlco4sdZZWLH7I/s400/Mulch+in+process.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Mulch laying in process</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6rc56laTSewX8Qg5o2bsf9WEN8_vPogats8_dTFDr-LAU9KDP0FO0FNU2s94SWCU4-NRHP8NQa6TnyGJpzp6U3iX_-GIYeHQODfAqdi9RP0F3kThDrnqTWu0m6PBv9HHMqslNud_5PI/s1600/Mulch+done+up.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6rc56laTSewX8Qg5o2bsf9WEN8_vPogats8_dTFDr-LAU9KDP0FO0FNU2s94SWCU4-NRHP8NQa6TnyGJpzp6U3iX_-GIYeHQODfAqdi9RP0F3kThDrnqTWu0m6PBv9HHMqslNud_5PI/s400/Mulch+done+up.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Mulched beds done</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMH5fvlZR-oHyVrUosyl8Nb9IbmRYDbr_kXb-ubI7CdIJghHTnum25RMg7mBA_sx5pvx8Oz7aosWP6pL8NkA4Kmd4761SPmJeql9gpE2diDvofF9jpfEoBJ7auCC5FEjTsguIK0gt-7l0/s1600/Mulch+done+close.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMH5fvlZR-oHyVrUosyl8Nb9IbmRYDbr_kXb-ubI7CdIJghHTnum25RMg7mBA_sx5pvx8Oz7aosWP6pL8NkA4Kmd4761SPmJeql9gpE2diDvofF9jpfEoBJ7auCC5FEjTsguIK0gt-7l0/s400/Mulch+done+close.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Mulch covering</td></tr>
</tbody></table>
Summary:<br />
<br />
<ul>
<li>Till the garden, pulling any weeds</li>
<li>Plant your lovely fruit and veggies</li>
<li>Lay newspaper down everywhere, wetting as you go</li>
<li>Cover in mulch - 1-2" layer</li>
<li>Cross your fingers this works</li>
</ul>
<br />
I seriously need this to work. I imagine just pulling a few random weeds here and there, perhaps between the pavers or along the outside where the newspaper couldn't reach all the way. In my fantasy, this garden looks exactly the same as it does in these photos, except with big bountiful, gorgeous plants, bursting with fruits and vegetables. And I laugh in the face of weeds seeking to choke my lovely plants. Muah-ah-ah!!Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-39007923779291828442013-07-23T17:07:00.000-04:002013-07-23T17:07:20.439-04:00Smoky Cheddar Cornbread Poppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNi3APYgdrWmEX9IfqSLdHsi034Rcz_aYMAs1nO-rB3fSl-xjZ7WhVRPQs-ONf2BOOXnJpKqzXD4_ghonf_wyZjpDzbNjkkSfjceHa3eLi4C0pi5zM5vqasJ8M_ueKlAK2_p1Z5iXbno/s1600/Poppers+close_edited-1+resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNi3APYgdrWmEX9IfqSLdHsi034Rcz_aYMAs1nO-rB3fSl-xjZ7WhVRPQs-ONf2BOOXnJpKqzXD4_ghonf_wyZjpDzbNjkkSfjceHa3eLi4C0pi5zM5vqasJ8M_ueKlAK2_p1Z5iXbno/s400/Poppers+close_edited-1+resized.jpg" width="400" /></a></div>
<br />
These <i>Smoky Cheddar Cornbread Poppers</i> were a huge hit at a recent cook-out we hosted. And it wasn't just because everyone was starving. They are a great alternative for those who do not eat meat (moi) or who do not like cream cheese (my cousin Chad).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSGEpYJQVCBzXqpLkCqbfHLgkNhfYEdB9uw8Qr3EPwx5CqkICczBnKTM6CzPGCplthoP5LLQctbxKocX7Mw4kXHjOV0bVqu1r1qUtjzwld9UbOHSXXKLL_rAPSPm_wz7cw8qVJ7PokW4/s1600/Poppers+jalapeno_edited-1+resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSGEpYJQVCBzXqpLkCqbfHLgkNhfYEdB9uw8Qr3EPwx5CqkICczBnKTM6CzPGCplthoP5LLQctbxKocX7Mw4kXHjOV0bVqu1r1qUtjzwld9UbOHSXXKLL_rAPSPm_wz7cw8qVJ7PokW4/s400/Poppers+jalapeno_edited-1+resized.jpg" width="400" /></a></div>
<br />
If you're a loyal reader, you know about Chaddy Choo Choo. If not, you can learn about Chad (and see photos!) <a href="http://forksknivesandspades.blogspot.com/2011/07/huli-huli-chicken.html" target="_blank">here.</a> He's like my brother, really. We look alike, we laugh alike, we think alike, and we eat alike. And he is one of only a small handful of people who can send me into a painful, ugly, breath-stealing belly laugh. He's truly one of my very best friends in the world. I think it's really saying something when you would still be friends with the people in your family even if you weren't related to them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNLU34KyILsdjeSN19uOz4ceI6MwQo2yxSPiY1D-DzrGDMGikWcCY3KRkEkRx9eRAv5Qj0PKfmscsNpRdpn_jDMPRpLTF9HMVdFXPRkBF9oqxasXLg4Me-AkAXIVnJyA30eWDUMvMgNE/s1600/Poppers+birds+close_edited-1+resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNLU34KyILsdjeSN19uOz4ceI6MwQo2yxSPiY1D-DzrGDMGikWcCY3KRkEkRx9eRAv5Qj0PKfmscsNpRdpn_jDMPRpLTF9HMVdFXPRkBF9oqxasXLg4Me-AkAXIVnJyA30eWDUMvMgNE/s400/Poppers+birds+close_edited-1+resized.jpg" width="400" /></a></div>
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At the cook-out (or "barbecue" as they say here in the south, even if it doesn't involve any sort of slow cooked animal or coleslaw), I made poppers from a recipe I found thru Pinterest. It is on a site called Oh Bite It. Here's a link to her <a href="http://www.ohbiteit.com/2012/08/jalapeno-cornbread-poppers.html" target="_blank">original recipe.</a> Chad and I found them to be pretty but really bland, so we experimented until we found what we think is a perfect balance of sweet heat, corn, and spice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jtrYMyPBsbnwJnteHnDQWpH4_3AG_6zGEkE3AiQrIKAolZQYmp7psX-O3babakgoHKnnoNKKBdtemY5Jav8u9IgFtGYV5sFXMQ3z0NGBC3jZJi5PCTLmKJSKiNWr90iqrbUeab-czJI/s1600/Poppers+side_edited-1+resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jtrYMyPBsbnwJnteHnDQWpH4_3AG_6zGEkE3AiQrIKAolZQYmp7psX-O3babakgoHKnnoNKKBdtemY5Jav8u9IgFtGYV5sFXMQ3z0NGBC3jZJi5PCTLmKJSKiNWr90iqrbUeab-czJI/s400/Poppers+side_edited-1+resized.jpg" width="400" /></a></div>
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In this recipe, I've listed a boxed cornbread mix as an "ingredient," but feel free to make your own from scratch. I use Krusteaz brand, and it is (I think) a 15 oz box. I prefer the regular cornbread mix but you can use the honey cornbread flavor if you like sweet heat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7twTO8kLvYhzhPkGxT1QIFucndWHkS2Nib9k-t6DCxGVwudMKPhc0tqzwj310YoPzlCQiyks7yZWUuJ41ZckkmN9zVTPW6Hzw2x-3W43RxBoa35Uyka_y1iYMxyjpkRnhxKDi9Q8-Xk/s1600/Poppers+close+right_edited-1+resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7twTO8kLvYhzhPkGxT1QIFucndWHkS2Nib9k-t6DCxGVwudMKPhc0tqzwj310YoPzlCQiyks7yZWUuJ41ZckkmN9zVTPW6Hzw2x-3W43RxBoa35Uyka_y1iYMxyjpkRnhxKDi9Q8-Xk/s400/Poppers+close+right_edited-1+resized.jpg" width="400" /></a></div>
<br />
<span style="font-size: large;">Smoky Cheddar Cornbread Poppers</span><br />
Makes 30-40 appetizers<br />
<br />
15-20 jalapenos (depending on the size)<br />
1 box cornbread mix (I use Krusteaz)<br />
1 tsp. garlic powder<br />
1 tsp. ancho chili powder<br />
1 tsp. smoked paprika<br />
1 tsp. salt<br />
1 cup frozen corn kernels, thawed<br />
1-1/2 c. shredded cheddar cheese, divided<br />
chopped cilantro for garnish (optional)<br />
<br />
Pre-heat oven to 400*.<br />
<br />
Halve jalapenos lengthwise. Taking a small spoon (or even a grapefruit spoon), carefully scrape out the seeds and ribs. Don't touch your eyes before washing your hands well or you'll be screaming bloody murder from the pain.<br />
<br />
Make the cornbread mix according to boxed directions. Add garlic powder, chili powder, paprika, and salt and whisk. Stir in corn and 1 cup cheddar.<br />
<br />
Fill each pepper half with cornbread mixture, paying attention not to overflow. Place on sheet pan coated with cooking spray. (You may need 2 pans)<br />
<br />
Bake for 17-20 minutes, or until cooked through. Top with remaining cheddar cheese and broil until melted.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0tag:blogger.com,1999:blog-9085937306472878139.post-76445910487583634862013-07-23T17:04:00.000-04:002013-07-23T17:04:38.552-04:00Baba Ghanoush with Cumin Chips<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1cPnObBw6sDBncDB7uD5dX2BSpoyB0_aViQq_weNktyW-Xf5fdIs2YTGMZtPL10ZgjASeKqkmwn9K0QaheubQO1LKWgSp3f6N0OzbCbncqWy3IeMMfM8gIklVFA6vxaCzoBWmkW0eInQ/s1600/bowl+close+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1cPnObBw6sDBncDB7uD5dX2BSpoyB0_aViQq_weNktyW-Xf5fdIs2YTGMZtPL10ZgjASeKqkmwn9K0QaheubQO1LKWgSp3f6N0OzbCbncqWy3IeMMfM8gIklVFA6vxaCzoBWmkW0eInQ/s400/bowl+close+edited.jpg" width="400" /></a></div>
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Last weekend, we went to a 40th birthday party for our good friend. I went shopping for a cute shirt to wear to the party.<br />
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I put on these super cute black heels I've only worn once, and that was to a wedding in which I was the matron of honor, so my feet hurt regardless.<br />
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<br />
Ready to go. I follow my husband out into the garage, catch my heel on the step, fall, and land on my bum.<br />
<br />
I fell straight on my hiney, meanwhile twisting and turning my legs like one of those sticky octopus we used to throw on a window and watch crawl down. It hurt badly. And I have a black bruise the size of a softball on my tush to show for it. <br />
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Baba Ghanoush is a roasted eggplant dip that even those who don't like eggplant enjoy. It's easy to make if you have a food processor. It keeps well too, so feel free to make ahead (just toast the chips before serving).<br />
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<br />
<span style="font-size: large;"><b>Baba Ghanoush with Cumin Chips</b></span><br />
<br />
<u>Dip:</u><br />
2 eggplant<br />
1/4 c. fresh lemon juice<br />
1/4 c. tahini (sesame seed paste)<br />
2 cloves garlic, minced<br />
1-1/2 T. olive oil<br />
Handful parsley leaves<br />
Salt & pepper<br />
<br />
<u>Cumin Chips:</u><br />
2 packages pita bread<br />
Olive oil<br />
Ground cumin<br />
Kosher salt<br />
<br />
Pre-heat oven to 400*. Prick eggplant all over with a fork and place on sheet pan covered in foil. Roast for 30-45 minutes, flipping once, until very soft and slightly browned. Let cool a bit.<br />
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When cool enough to handle, trim stem end off and peel eggplant like a banana. Roughly chop and place in food processor.<br />
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Add lemon juice, tahini, and garlic and puree until the consistency you like (smooth or chunky). Season with salt and pepper. Stir in olive oil. Refrigerate until ready to serve.<br />
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Meanwhile, cut pita bread into wedges like a pizza. Place on sheet pans and toss with olive oil. You will need 2 sheet pans for 2 packages of pita bread. Sprinkle with cumin and salt to taste (we like a lot of cumin so I probably use 3-4 tablespoons total). Spread in one layer. bake for 5-10 minutes, stirring occasionally, until crisp and golden.<br />
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To serve: Drizzle baba ghanoush with additional olive oil and serve with cumin chips.<br />
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<br />Shannon Mariehttp://www.blogger.com/profile/08892968787646809531noreply@blogger.com0