tag:blogger.com,1999:blog-38124613672372876862024-02-20T14:14:15.711-05:00My Table, Their TableLizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.comBlogger314125tag:blogger.com,1999:blog-3812461367237287686.post-81761307062872966222012-09-05T15:03:00.003-04:002012-09-05T15:03:55.558-04:00An act of love<br />
While I typically try to avoid refined sugar and dairy, <a href="http://www.foodnetwork.com/recipes/key-lime-cake-recipe/index.html">this cake</a> screamed to be made for my husband. He adores citrus, especially key lime. So as an act of love I made this cake for him!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH39t_npay23R8gw8heM5ks-2CrujIpOv-6qvNNfFW-F-9LtOt9nvUR5-8zHFVUxQn7WnKNQJGtESjdxEwDtU3j5w9zRc0WcHexx2PLiwsiM-QQFah9-uARZuwPBkVWWLLJJKCeEzCg9Zk/s1600/DSC_0047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH39t_npay23R8gw8heM5ks-2CrujIpOv-6qvNNfFW-F-9LtOt9nvUR5-8zHFVUxQn7WnKNQJGtESjdxEwDtU3j5w9zRc0WcHexx2PLiwsiM-QQFah9-uARZuwPBkVWWLLJJKCeEzCg9Zk/s640/DSC_0047.JPG" width="428" /></a></div>
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If you have someone in your life who feels the same way my husband does about citrus desserts, give <a href="http://www.foodnetwork.com/recipes/key-lime-cake-recipe/index.html">this recipe</a> from Trisha Yearwood a try. It is perfect for a special treat. <br />
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Everything in moderation right?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrplQkNzwg9lcJSh0AqbUFO6uKV56X0a1BiT6Mkx3KNiFwP-IeLlcYw7XhTnOOqAFgbj-3_Eftwak5_VbGPAcVRCshds-jLk56jaBtZOaFR-RHOzDKy4hocGSfedYHuykpNtDPO83AQ1CU/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrplQkNzwg9lcJSh0AqbUFO6uKV56X0a1BiT6Mkx3KNiFwP-IeLlcYw7XhTnOOqAFgbj-3_Eftwak5_VbGPAcVRCshds-jLk56jaBtZOaFR-RHOzDKy4hocGSfedYHuykpNtDPO83AQ1CU/s640/DSC_0040.JPG" width="428" /></a></div>
Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com2tag:blogger.com,1999:blog-3812461367237287686.post-2577895757514983952012-08-19T09:40:00.001-04:002012-08-20T19:50:28.341-04:00Clean Eating Honey Mustard Chicken ThighsLife gets busy but eating well is still important to our family. The way I plan and prepare meals has had to change over the past few months since we welcomed our son and I started back to work part-time. We want to continue to live a healthy lifestyle as we transition into parenthood. It is something that requires better planning and organization than ever before!<br />
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One method I use is menu planning. It helps to make one grocery store trip a week with a firm list of ingredients. That way I know that when I get home the kitchen will be stocked for healthy dinners.<br />
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Coming home from work and preparing dinner was my way of unwinding from the day. I miss that because now when I get home from work, I need to feed our munchkin and get him to bed. If I waited to prepare dinner after that, well my husband and I wouldn't eat until 9pm. That probably won't fly in my house. So now I have shifted my routine to preparing dinner during my son's nap. This has forced me to change the types of dishes I'm making but challenged me to continue to prepare healthy food for my family.<br />
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<a href="http://www.cleaneatingmag.com/">Clean Eating's</a> Mustard Chicken Thighs is a dish I've already made at least 3 times in the past few months. We love it and I can quickly finish it in the oven while I'm feeding our son. <br />
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The honey mustard sauce ties everything together and I love the almond topping! The best part is that I can do 90% of the dish ahead of time and finish it off in the evening before dinner.<br />
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<strong>Honey Mustard Thighs</strong></div>
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adapted from <em>Cleaning Eating Magazine</em></div>
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12 skinless, boneless chicken thighs (about 2 lbs total)</div>
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4 TBS of whole grain mustard</div>
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2 TBS of honey</div>
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1/4 tsp of black pepper</div>
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1/2 tsp of dried thyme</div>
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2 garlic cloves, minced</div>
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1/4 tsp of ground cayenne pepper</div>
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olive oil</div>
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4 bell peppers (mixture of green and red), sliced in half and seeded</div>
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2 TBS of toasted almonds, chopped</div>
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2 TBS of fresh parsley, chopped</div>
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Combine the mustard, honey, pepper, cayenne, thyme and garlic. Pour half over the chicken and set the rest aside. Preheat the broiler with the rack positioned 6-8" away. Place the pepper halves on a baking sheet and brush with a couple TBS of olive oil. Place under the broiler for 12-15 minutes and rotate halfway through. When the skins are mostly dark remove from the broiler and set aside to cool. once cool, peel and slice the peppers. Cover a baking sheet with aluminum foil. place the thighs in a single layer on the baking sheet. place under the broiler for 5-7 minutes on each side, looking for charred marks along the edges. </div>
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In a 9"x13" baking dish, spread the pepper slices out evenly and then top with the chicken. Pour the reserved mustard sauce over the top. *At this point, I cover the dish and refrigerate until I'm ready to bake and serve dinner. I do let the dish sit at room temperate for 15-30 minutes before cooking.</div>
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Combine the almonds and parsley. Sprinkle over top the chicken. Bake at 325 degrees for 20 minutes until warm and bubbly. Serve immediately and enjoy!</div>
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Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com1tag:blogger.com,1999:blog-3812461367237287686.post-33853973575662229042012-07-13T09:55:00.002-04:002012-07-13T09:55:33.646-04:00Mexican Shrimp<br />
When my husband and I choose to eat out, we typically opt for a Mexican restaurant. To say that it is our favorite may be an understatement. The majority of the time, I order shrimp tacos. I just do not seem to tire of them. <br />
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after picking up Cook's Illustrated Mexican Edition, I was immediately drawn to the recipe for Mexican Seared Shrimp. What I love about Cook's Illustrated is that they have impecable directions and fully explain why they wrote the recipe the way they did. The only thing I changed was that I served my shrimp over a bed of brown rice but you just as easily could grab some tortillas and go to town!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPuJ1WE3QXt6MN4SzjwNtLAmB-V_MNcUG_-CpAgHO8sqJ_5wRsWoB9_8yOM1458vNNwIonvFN_8cFIe1i68ShqbdmQU-LS8uat0I7F4s9ap1zXC7oJ4bVu64Cq_6Gq6ezXKZ10Q2ShBaN7/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPuJ1WE3QXt6MN4SzjwNtLAmB-V_MNcUG_-CpAgHO8sqJ_5wRsWoB9_8yOM1458vNNwIonvFN_8cFIe1i68ShqbdmQU-LS8uat0I7F4s9ap1zXC7oJ4bVu64Cq_6Gq6ezXKZ10Q2ShBaN7/s640/DSC_0018.JPG" width="428" /></a></div>
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This recipe is perfect for a weeknight, it comes together in under 15 minutes. Especially impressive considering the huge flavors that result! Definitely worth a try, I know we will be having it again soon!<br />
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<br /><strong>Mexican Seared Shrimp</strong></div>
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adapted from <em>Cook's Illustrated: Mexican Favorites</em></div>
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3 plum tomatoes, cored, seeded and chopped</div>
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1/2 red onion, divided</div>
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1/4 cup of fresh cilantro, chopped</div>
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3 garlic cloves, minced</div>
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2 tsp of chipotle peppers in adobo sauce, minced</div>
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salt & pepper</div>
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1 1/2 lbs of large shrimp, peeled and deveined</div>
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2 TBS of vegetable oil</div>
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2 cups of cooked brown rice</div>
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1 TBS of lime juice</div>
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1 avocado, chopped</div>
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In a small bowl, combine the tomatoes, red onion ( minus 2 TBS), cilantro, garlic and chipotle peppers. Season with salt and pepper to your taste preference. Set aside.</div>
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Toss shrimp in salt, pepper and sugar. Heat 1 TBS of oil over high heat. Cook half the shrimp in a single layer without moving them. Once one side is spotty brown, about 1 minute, transfer to a platter. Repeat with the remaining 1 TBS of oil and shrimp. </div>
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Keeping the pan over high heat, add the tomato mixture. Cook for 2-3 minutes and then add the shrimp. Stir and cook until the shrimp are cooked throughout, about another 1-2 minutes. </div>
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Place 2 cups of brown rice on a large platter. Pour shrimp and tomato mixutre over the rice. Sprinkle avocado, lime juice and remaining 2 TBS of red onion over the top. Serve with lime wedges on the side. Enjoy!</div>
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<br /></div>Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com4tag:blogger.com,1999:blog-3812461367237287686.post-26657186923233807062012-06-28T08:30:00.000-04:002012-06-28T08:30:08.213-04:00Carrot Cake Pancakes<div class="separator" style="clear: both; text-align: left;">
Sometimes you find a recipe that works. One that pleases most folks, is easy to prepare and has a slight twist. Not easy but when you do indeed find a recipe that fits this bill you'll turn to it time and time again.</div>
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This the case for this recipe for <a href="http://smittenkitchen.com/2012/03/carrot-cake-pancakes/">Carrot Cake Pancakes</a>. I made it for my parents and cousin's family a couple months ago. Big hit! It then appeared for a special breakfast at home, amazing! I turned to it again when my husband and I were visiting family in NY. Smiles all around!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyb0P6lx2PolGxNsUxt1F2uJSpD7QrTPbbjr_6jXXx2zzCY4t7FidGkMx805h9b31TSxinYr3V8VBzysuoqUMGasE59cxBilCdpmEm6J5rfaBWJqzorLxdE3Dr3PBUnLRNhlZBUbNSpH4k/s1600/DSC_0055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyb0P6lx2PolGxNsUxt1F2uJSpD7QrTPbbjr_6jXXx2zzCY4t7FidGkMx805h9b31TSxinYr3V8VBzysuoqUMGasE59cxBilCdpmEm6J5rfaBWJqzorLxdE3Dr3PBUnLRNhlZBUbNSpH4k/s640/DSC_0055.JPG" width="640" /></a></div>
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There are a few reasons why I am in love with this recipe! <br />
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-It is pretty stinking healthy. Boasting only 2 TBS of sugar and minimal flour compared to the quantity of carrots<br />
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-The spices, carrot cake is definitely captured in this panacke recipe!<br />
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-Any leftovers freeze great and make for great breakfast on the run. If you are taking the time to make a batch, you can quickly make two. <br />
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<strong>Carrot Cake Pancakes</strong></div>
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adpated from <em>Joy the Baker Cookbook</em></div>
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1 cup all-purpose flour<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon table salt<br />1/2 teaspoon ground cinnamon<br />1/2 teaspoon freshly grated nutmeg<br />1/8 teaspoon ground ginger<br />2 tablespoons chopped walnuts<br />2 tablespoons aisins (optional)<br />1 large egg<br />2 tablespoons packed brown sugar<br />1 cup low-fat buttermilk<br />1 teaspoon pure vanilla extract<br />2 cups finely grated* carrots (from about a 3/4 pound bundle whole carrots)<br />cooking spray</div>
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Place a rack in the upper third of your oven and preheat to 200°F. This will keep the pancakes warmed as they’re cooked in batches.<br />
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To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and raisins. In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, stirring until just incorporated.<br />
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Over medium heat, lightly coat griddle pan with cooking spray. Spoon 2 tablespoons batter onto the hot pan per pancake (you definitely want to keep the pancakes small), flipping once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm. Spray griddle as needed between batches.<br />
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*Please note that the recipe calls for finely shredded carrots, done by hand. I used my food processor for the job and it worked beautifully. <br />
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Hope you'll consider giving this recipe a try! Enjoy!Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com0tag:blogger.com,1999:blog-3812461367237287686.post-45121007255412639922012-05-21T10:42:00.002-04:002012-05-21T10:42:47.582-04:00PB & J Bread Pudding<div style="margin: 0px auto 10px; text-align: left;">
Doesn't that sound good? <br />
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PB & J sandwiches are the quintessential childhood snack. Why not take that perfect comfort food and turn it into a dessert? That is exactly what Clean Eating Magazine did! They nailed this recipe too!<br />
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The flavors in this recipes are sublte which is in my opinion the best way to put a twist on a classic dish. All our guests smiled though as we enjoyed this dessert!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXjHkKW7OyEWz-r93YC697M3m0cLCIYQIHG8EhZ6LJAbCcTvmFzGDibSEz3b4lD-mZnnLKqg2nAT1TD1Usw9KxVPlxqVJjahVKvzcmlZKlwjsNA17uOF124TDc0Y5E6kmQkO_LlSBpsgV/s1600/DSC_0010.JPG"><img alt="" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXjHkKW7OyEWz-r93YC697M3m0cLCIYQIHG8EhZ6LJAbCcTvmFzGDibSEz3b4lD-mZnnLKqg2nAT1TD1Usw9KxVPlxqVJjahVKvzcmlZKlwjsNA17uOF124TDc0Y5E6kmQkO_LlSBpsgV/s640/DSC_0010.JPG" width="640" /></a> </div>
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Another great factor in this dessert is that it can be prepared ahead of time. I did all the steps in the morning prior to baking the pudding. Then allowed the it to come up to room temperature for 30 minutes and baked as directed. </div>
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<strong>PB & J Bread Pudding</strong></div>
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adapted <em>Clean Eating: Classic Comfort Foods</em></div>
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cooking spray</div>
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6 day-old thick slices of whole wheat bread</div>
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2 cups of 1% milk</div>
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4 large eggs</div>
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1/4 cup plus 2 TBS of agave nectar</div>
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1/3 cup of natural peanut butter</div>
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2 cups of raspberries (fresh or frozen, thawed)</div>
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Preheat oven to 350degrees. Coat an 8" square nonstick baking dish with cooking spray and add bread. </div>
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<br />In a large bowl, combine the milk, eggs, 1/4 cup of agave nectar and peanut butter. Beat with an electric mixer for 1-2 minutes until well combined. Pour the mixture over the bread then gently push down to ensure the bread absorbed the mixture. Transfer to the oven and bake for 45 minutes until golden brown.</div>
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In a small saucepan, combine the raspberries with the remaining 2 TBS of agave nectar and 1 TBS of water. Cook over medium heat for 3-5 minutes to allow the berries to breakdown. </div>
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Spoon 1/4 cup of the raspberry sauce over each serving of the bread pudding. Enjoy!</div>
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<br /></div>Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com1tag:blogger.com,1999:blog-3812461367237287686.post-25834848873987469452012-05-02T09:05:00.003-04:002012-05-02T09:05:20.592-04:00Yogurt Dill Biscuits<div style="margin: 0px auto 10px; text-align: center;">
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Dill is one of my favorite flavors for Spring. I love adding it to salads, gremolata and cornbread. </div>
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I found <a href="http://www.fageusa.com/recipes/fage-yogurt-dill-biscuits/">this recipe</a> during one of my late night searches while I was hanging out with <a href="http://mytabletheirtable.blogspot.com/2012/03/cooking-up-something-good.html">this little guy</a>. The texture was my favorite part. The yogurt gave a great snap to the biscuit as well as an acidic note. Very tasty and easy to make!</div>
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<strong>Yogurt Dill Biscuits</strong></div>
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<strong>adapted from <a href="http://www.fageusa.com/">www.fageusa.com</a></strong></div>
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1 ¾ cups whole wheat flour</div>
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1 teaspoon Sugar</div>
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1 ½ teaspoons Baking powder</div>
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½ teaspoon Baking soda</div>
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½ teaspoon Salt</div>
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4 ounces unsalted butter, cut into small dice</div>
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1 cup FAGE Total 0% Yogurt</div>
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¼ cup Fresh dill, finely chopped</div>
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Combine first five ingredients in the bowl of a stand mixer with paddle attachment. Add diced COLD butter, and mix into the dry ingredients, using slow to medium speed until the butter is worked down into small pea sized bits. Stop mixer. Add yogurt and dill. Slowly mix together until just combined.</div>
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Turn out onto a floured board and mix by hand until last floury bits are combined. Roll out dough to about ½” thickness. Using a 2” cutter, cut out biscuits and place on parchment paper lined baking sheet. Place baking sheet in freezer. Preheat oven to 400 degrees. </div>
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Bake for 16 – 18 minutes, rotating baking sheet after 10 minutes. Enjoy!</div>Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com1tag:blogger.com,1999:blog-3812461367237287686.post-38813282612290720892012-04-20T11:27:00.002-04:002012-04-20T11:27:45.905-04:00Stuffed Acorn Squash<div class="separator" style="clear: both; text-align: left;">
Squash is definitely one of my favorite foods. It can be savory or sweet. The fact that very little prep is needed to extract it's delicious flavor makes it the perfect food given my lack of time to spend in the kitchen lately.</div>
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This recipe from the recent<a href="http://www.cleaneatingmag.com/"><em> Clean Eating</em></a> appealed to me right away. The ingredient list used lean meat and tons of vegetables, the star being squash. The extra time given to amp up the flavor of the ground meat added great flavor to the dish. It also meant not using store bought sausage which allowed me to control the salt and make sure no additives made their way into the dish. The cabbage and bell peppers provided great texture. All in all a great dinner that will definitely make it's way back to our table.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWrwXePJqb5Go1SIWC7V8PxGZ6Q6JtYekQ6irXt1wcAqROjU99kML3yg2nnW8gDhCPgvTK3Ix8D9a-PPO-bMukf000HITkY5wt9HZ4oAUhd7kkCtQeMUYa9IZj-f8xoCnS5Gfy38K1eq8/s1600/DSC_0005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWrwXePJqb5Go1SIWC7V8PxGZ6Q6JtYekQ6irXt1wcAqROjU99kML3yg2nnW8gDhCPgvTK3Ix8D9a-PPO-bMukf000HITkY5wt9HZ4oAUhd7kkCtQeMUYa9IZj-f8xoCnS5Gfy38K1eq8/s640/DSC_0005.JPG" width="640" /></a></div>
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<strong>Stuffed Acorn Squash</strong></div>
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adapted from <em>Clean Eating</em></div>
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1 acorn squash, halved</div>
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3 TBS of olive oil</div>
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1/2 tsp of salt</div>
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1 tsp of black pepper</div>
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2 TBS of unsalted butter</div>
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2 cups of sliced napa cabbage</div>
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1 red bell pepper, sliced</div>
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1/2 yellow onion, sliced</div>
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1 TBS of garlic, minced</div>
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part skim ricotta for garnish</div>
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1 tsp of dried thyme</div>
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2 tsp of dried sage</div>
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1/2 sap of salt</div>
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1 tsp of black pepper</div>
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1/2 tsp of cayenne pepper</div>
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1 lb of lean ground beef</div>
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In a bowl, combine the thyme, sage, salt, pepper, cayenne pepper and ground beef. Cover and refrigerate for 8-24 hours.</div>
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Preheat the oven to 375. Clean on the pulp and seeds from both squash halves. Rinse and clean the seed and set out on a paper towel to dry completely. On a large baking sheet, place the acorn squash, cut side up and drizzle with 2 TBS of olive oil and season with 1/4 tsp of salt and 1 tsp of black pepper. Roast in the oven until the edges are golden brown and a knife inserts easily, about 30-35 minutes. Place the dried seeds on a small baking sheet and roast in the oven for 15-20 minutes, tossing every 5 minutes, until golden. Once done, sprinkle with the remaining 1/4 tsp of salt.</div>
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In a large skillet, heat the remaining oil on medium-high. Add the beef mixture while breaking it up and cook until browned and cooked throughout. Transfer to a plate and cover to keep warm. Wipe out the skillet.</div>
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In the same skillet, heat the butter over medium. Add the cabbage and cook until tender and almost translucent. Add the bell peppers and onion then cook until soft. Add the beef and garlic, stir well to combine and cook for another 2-4 minutes. Season with black pepper and salt as desired.</div>
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<em>Optional</em>: Preheat the broiler. Spoon the beef and vegetable mixture in to the squash halves. Then top with seeds and ricotta cheese. Place under the broiler for 1-2 minutes. </div>
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Enjoy!</div>
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<br /></div>Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com0tag:blogger.com,1999:blog-3812461367237287686.post-19947267236609206672012-03-22T08:56:00.001-04:002012-03-22T08:56:25.007-04:00Turkey Sausage and Egg BakeThere is something about breakfast fare that is comforting, as if it feeds your soul. My soul needs to be fed considering my lack of sleep. <br />
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This dish is perfect and it is an entire meal. The fact that it went together in less than 15 minutes helps too. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaywuF5CKlkSiIoGHdxSz-D_geIVdsav5VeYm5YhXtcXFhgTuta353bFtUqYxVpywztX8TnyV4uYVqcl998txO33RcV7Szi08BNRKBXakLvN8KF_kuwjiu_ofZRDSr1518esresPpBoXxR/s1600/DSC_0250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaywuF5CKlkSiIoGHdxSz-D_geIVdsav5VeYm5YhXtcXFhgTuta353bFtUqYxVpywztX8TnyV4uYVqcl998txO33RcV7Szi08BNRKBXakLvN8KF_kuwjiu_ofZRDSr1518esresPpBoXxR/s640/DSC_0250.JPG" width="640" /></a></div>
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This recipe is from <a href="http://www.foodnetwork.com/giada-at-home/index.html">Giada at Home</a> with some small alterations to reduce the sodium. It was a great weeknight dinner and the leftovers made a fantastic breakfast too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1TbxHyiZAX7bCEA48hW6MLp1cJ-q_DrpvO692ONAmP44U0m98yOb6xBrXAN2OohJuV18-r3UtDnTzInYQ6J6PGDWnh_TobgIQvHnsssNekCFIYLAayqrC4tpNnbgMywdb3NWXNEXKLqn/s1600/DSC_0254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1TbxHyiZAX7bCEA48hW6MLp1cJ-q_DrpvO692ONAmP44U0m98yOb6xBrXAN2OohJuV18-r3UtDnTzInYQ6J6PGDWnh_TobgIQvHnsssNekCFIYLAayqrC4tpNnbgMywdb3NWXNEXKLqn/s640/DSC_0254.JPG" width="428" /></a></div>
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While this isn't the prettiest of dishes, I think you'll really like it!</div>
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<strong>Turkey Sausage and Egg Bake</strong></div>
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adapted from <em>Giada at </em>Home</div>
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1/2 small loaf of pumpernickel bread, cut into 1" cubes</div>
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2 TBS extra-virgin olive oil</div>
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1 medium onion, finely diced</div>
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1lb. sweet Italian turkey sausage, casings removed</div>
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5oz of fresh baby spinach</div>
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One 15oz can of no-salt added diced tomatoes, drained</div>
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2 TBS chopped fresh basil</div>
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1/4 tsp kosher salt</div>
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1/4 tsp freshly ground black pepper</div>
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5oz of goat cheese, coarsely crumbled</div>
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6 large eggs</div>
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Preheat the oven to 400 degrees F.</div>
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Toss the bread cubes with 1 tablespoon oil and spread evenly in a single layer on a rimmed baking sheet. Bake until the cubes begin to turn light golden around the edges, 10 to 12 minutes. Remove from the oven and set aside.<br />
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Heat the remaining oil in a large nonstick skillet over medium-high heat. Add the onion and sausage. Break up the sausage with a wooden spoon and cook until the sausage has cooked through and the onion is soft, 8 to 10 minutes. Add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Add the tomatoes and basil. Season with salt and pepper. Spread the mixture evenly into a 13-by-9-by-2-inch glass baking dish or ceramic baking dish. Sprinkle the goat cheese on the mixture and arrange the bread cubes on top. Make 6 slight indentations in the mixture, spacing apart. Cover and chill. This can be prepared 2 hours ahead.<br />
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Crack 1 egg into each indentation, making sure to keep the yolks intact. Sprinkle the eggs lightly with freshly ground black pepper.<br />
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Bake until the egg whites are set but yolks are still runny, about 15 minutes (or 18 minutes for a fully cooked yolk). <br />Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com2tag:blogger.com,1999:blog-3812461367237287686.post-21502208673355758072012-03-14T19:38:00.002-04:002012-03-14T19:38:28.228-04:00Cooking up something good...Well, it has been<strike> almost a month</strike> over a month since my last post. My camera has some really great photos of dishes I've made here at home but something has kept me from finding the time to post. <br />
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Enter this little guy! <br />
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<a href="http://4.bp.blogspot.com/-WJurAhVZ98w/T1PSFcV6G6I/AAAAAAAAEtY/M-jo4e1awoo/s1600/DSC_0171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-WJurAhVZ98w/T1PSFcV6G6I/AAAAAAAAEtY/M-jo4e1awoo/s640/DSC_0171.JPG" width="428" /></a></div>
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My husband and I welcomed our son a couple weeks ago. He has been a complete joy. We are doing our best to get back into a routine, granted it will be a completely new routine. <br />
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I do have some great recipes to share with you, here's to hoping I can do that real soon!<br />
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Enjoy!Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com1tag:blogger.com,1999:blog-3812461367237287686.post-83498569897442545332012-02-12T18:51:00.001-05:002012-02-12T18:52:30.155-05:00Chinese Five Spice Turkey Burger with Cucumber RelishRecently I added a bunch of seemingly random shows to my DVR from <a href="http://www.cookingchanneltv.com/">Cooking Channel</a>. One of which was Everyday Exotic hosted by <a href="http://www.cookingchanneltv.com/roger-mooking/index.html">Roger Mooking</a>, whom I think is a riot on <a href="http://www.foodnetwork.com/heat-seekers/index.html">Heat Seekers</a>. So fun! The premise of the show is to take one spice or ingredient then create a meal where is makes several appearances. The first show I watched featured Chinese Five Spice, a blend of star anise, fennel, cloves, cinnamon and Sichuan pepper. Roger used it to make Lamb Burgers with Cucumber Relish and a Five Spice Aioli. I created my own version and loved every bite!!<br />
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Ground turkey is such a healthy option for burgers but can be bland in my opinion. It definitely needs some excitement to transform into a satisfying burger. This recipe did that for me! The shallots and garlic provides tons of flavor while helping to keep the burger moist. The Chinese Five Spice gives a great shot of intense flavor that is warm and somewhat unexpected in a burger. I do think that that Cucumber Relish and Five Spice Aioli are a must. In the future I might make the Aioli with Greek Yogurt but the creamy texture was perfect with the relish on this burger. </div>
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I know it is cold outside but fire up your grill, I think you'll be glad you did.</div>
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<b>Chinese Five Spice Turkey Burgers Cucumber Relish</b></div>
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adapted from <i>Everyday Exotic</i></div>
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2 lbs of lean ground turkey</div>
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1 egg, beaten</div>
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1 shallot, finely minced</div>
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2 garlic cloves, finely minced</div>
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1 TBS of Chinese Five Spice</div>
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1/4 tsp of black pepper</div>
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Combine all the ingredients well but be sure not to compress the meat too much. Form into 8 loose patties and refrigerate for at least one hour. Cook on the grill over medium low heat, turning as little as possible until cooked throughout or an internal temperature of 165degrees is reached. Let rest for 5 minutes under a foil tent before serving.</div>
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<b>Cucumber Relish</b></div>
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adapted from <i>Everyday Exotic</i></div>
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2 TBS of canola oil</div>
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1/2 red onion, finely chopped</div>
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1 jalapeno, finely chopped</div>
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1 garlic clove, minced</div>
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1/4 tsp of salt</div>
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1/8 cup of rice wine vinegar</div>
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1 TBS of sugar</div>
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1 English cucumber, seeded and finely chopped</div>
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Heat the canola oil over medium heat in a medium skillet. Add the onions, garlic and salt then cook for 4-5 minutes until soft. Add the jalapeno and cook for another 1-2 minutes. Add the sugar and rice wine vinegar, stir well and let simmer for 3-5 minutes until the vinegar reduces by a 1/3. Stir in the cucumber and cook for another 5-7 minutes until the cucumber is soft and the relish has come together. Turn off the heat and set aside for 10-15 minutes before serving.</div>
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<b>Five Spice Aioli</b></div>
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1/4 cup of light mayonnaise</div>
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juice of 1/2 a lime</div>
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1 1/2 tsp of Chinese Five Spice powder</div>
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Combine all the ingredients and set aside in the refrigerator until ready to serve the Turkey Burgers.</div>
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<b>Assembly</b>: Use neutral rolls that have been toasted. Top each burger with 1-2 TBS of aioli and 2-3 TBS of Cucumber Relish. Enjoy!</div>
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<a href="http://3.bp.blogspot.com/-Nbrurhn93us/TzeyuvOFKVI/AAAAAAAAEpg/UdqSDFhKkyw/s1600/DSC_0049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/-Nbrurhn93us/TzeyuvOFKVI/AAAAAAAAEpg/UdqSDFhKkyw/s400/DSC_0049.JPG" width="400" /></a></div>
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<br />Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com3tag:blogger.com,1999:blog-3812461367237287686.post-72511320942218625082012-02-05T09:29:00.000-05:002012-02-05T09:29:41.609-05:00Roasted Tomato and Walnut Pesto CrostiniMillions of households will be tuning into the Big Game today and many of them do so simply to enjoy the food that surrounds the festivities. While I'm sure everyone would claim something different as their favorite, my husband and I are currently in love with this tasty bite.<div>
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It is incredibly quick to prepare and the flavors are classic. I especially love how it is reminiscent of summer. You easily could omit the cheese which is my preference. By roasting the tomatoes you intensify their flavor and sweetness. The walnut and pecorino pesto is a great compliment to the baguette and mozzarella. Honestly, this might be a perfect bite.</div>
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1 baguette, sliced</div>
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8-9 Roma tomatoes, cut into 1/2" slices</div>
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1 cup of fresh basil</div>
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2 garlic cloves, smashed</div>
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1/2 cup of toasted walnuts</div>
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1/2 cup of grated Pecorino cheese</div>
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1/2 cup of extra virgin olive oil</div>
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1/2 tsp of cracked black pepper</div>
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6oz of fresh part-skim mozzarella, cut into 1/2" x 1" slices</div>
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Preheat the oven the 400degrees. Place the baguette pieces on a baking sheet and bake for 8-10 minutes. Once done3use one of the garlic cloves, rub over the surface of the crostini pieces. Lightly another baking sheet and place the tomato slices in a single layer. Bake for 10 minutes and then turn the tomatoes over. Bake for another 8 minutes, the tomatoes are done when most of the water has evaporated. </div>
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In the bowl of a food processor, combine the basil, walnuts, cheese, black pepper and remaining garlic cloves. Pulse until coarse then stream in the olive oil. You know you are done when the pesto is smooth but still firm. </div>
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To assemble, spread about 1 TBS of pesto over each crostini. Then top with a slice of tomato and mozzarella. Enjoy!</div>
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</div>Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com1tag:blogger.com,1999:blog-3812461367237287686.post-21681618047837573292012-01-27T17:28:00.001-05:002012-01-29T21:17:50.966-05:00The FlatMy husband and I decided to do a getaway this weekend in Charlottesville, VA. <br />
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For a quick mid-afternoon snack we landed at The Flat. An incredibly small crepe shop. My goodness were we in for a treat. <br />
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I opted for The Awesome, a crepe filled with spinach, ham and cheddar cheese. It was incredible but much more than a snack. I easily could have made a meal out of my selection. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kmW3ezLnkrGF999kq62WUYuMZy9U7O74kvo1KoX1_0eR8Aurb3OjpHLhYAcim229TCZqm6x0hwiX2dEuhtkTrvITE_z5V9K5-2K1vw_0hebub6u4lXszz1Cd0mdpqv-s_l3J_WSrpAaC/s640/blogger-image--411132660.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kmW3ezLnkrGF999kq62WUYuMZy9U7O74kvo1KoX1_0eR8Aurb3OjpHLhYAcim229TCZqm6x0hwiX2dEuhtkTrvITE_z5V9K5-2K1vw_0hebub6u4lXszz1Cd0mdpqv-s_l3J_WSrpAaC/s640/blogger-image--411132660.jpg" /></a></div>
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My husband chose The Taste of Adam. His crepe was filled with chicken, sliced apples and Brie. He savored every bite!<br />
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Charlottesville is a great small city that is totally into the local eating movement. All of the meat and cheese in our crepes came from local farms. How fun is that!<br />
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What recent snack have you enjoyed?Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com2tag:blogger.com,1999:blog-3812461367237287686.post-53275113095785434532012-01-12T19:47:00.000-05:002012-01-12T19:47:32.619-05:00Cherry Almond BiscottiI have been on a huge tea kick lately, all kinds... rooibos, herbal mint, raspberry leaf and oolong. My husband's favorite is Scottish Breakfast tea. I'm openly jealous of the caffeine his includes. <br />
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When sitting down with a nice cup of tea there just seems something proper and right about having a small sweet bite to enjoy alongside. This recipe for Cherry Almond Biscotti is great because it is small and not too heavy on the saturated fat. It boasts just 1 TBS of canola oil for the entire batch. I love the combination of almond and cherry too! <br />
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I hope you'll consider making them for a cold evening soon.<br />
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<b>Cherry Almond Biscotti</b></div>
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adapted from <i><a href="http://thekitchensinkrecipes.com/">The Kitchen Sink</a></i></div>
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<span style="font-family: inherit;">1 1/2 cups all purpose flour</span></div>
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<span style="font-family: inherit;">1 teaspoons baking powder</span></div>
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<span style="font-family: inherit;">1/4 teaspoon salt</span></div>
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<span style="font-family: inherit;">1/2 cup sugar</span></div>
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<span style="font-family: inherit;">1 large eggs, plus 1 egg white</span></div>
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<span style="font-family: inherit;">1 tablespoon canola (or other neutral) oil</span></div>
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<span style="font-family: inherit;">1 tablespoon almond extract</span></div>
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<span style="font-family: inherit;">1/2 cup of dried cherries</span></div>
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<span style="font-family: inherit;">1/2 cup slivered almonds</span></div>
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<span style="font-family: inherit;">1/4 cup poppy seeds</span></div>
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<span style="font-family: inherit;">1 tsp of turbinado sugar</span></div>
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<span style="font-family: inherit;">Preheat oven to 350°F. Line a baking sheet with parchment paper. </span></div>
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<span style="font-family: inherit;">In a medium bowl, whisk flour, baking powder, and salt. </span></div>
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<span style="font-family: inherit;">In a stand mixer, beat sugar, eggs, oil, and almond extract in large bowl until well blended. With the mixer running, slowly add flour mixture, mixing until just incorporated. Stir in cherries, almonds and poppy seeds. Press the dough into a log (roughly 12″ by 3″) on the lined baking sheet. Dust with 1 tsp of turbinado.</span></div>
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<span style="font-family: inherit;">Bake log until lightly browned and almost firm to touch, about 30 minutes. Cool log on sheet 30 minutes. Reduce oven temperature to 325°F.</span></div>
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<span style="font-family: inherit;">Carefully transfer log to cutting board, reserving parchment paper. Slice the log crosswise into about 12 even slices. Stand biscotti upright on the lined baking sheet. Bake until pale golden, about 20 minutes. Cool completely on baking sheet. Enjoy!</span></div>
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<br />Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com1tag:blogger.com,1999:blog-3812461367237287686.post-89517955796469016192012-01-08T20:52:00.001-05:002012-01-08T21:22:43.417-05:00Winter Chicken SoupEach new year comes an increased resolve in my house to focus on healthy eating. For us that means low sodium, lots of vegetables and lean protein. We're not perfect and I would be lying if I didn't confess that our favorite pizza place still makes an occasional delivery. Nonetheless we try and I find great joy in preparing a healthy meal that is still delicious. <br />
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Tonight we enjoyed this Winter Chicken Soup. It was healthy and left both of us completely satisfied. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8d9dLfDWNZMVP4eUqfzkPJa-7UleBSsE6KoKn5rgeuNnaiMsusOlbMsi7XUElHo-btogqjNE9FVsUCCf9JxEsTRn2-c2GMD57TtAYjoR9Bw8cg2nT0uFFqcDQJN5OrXQcRg61_1vz1uzG/s1600/DSC_0096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8d9dLfDWNZMVP4eUqfzkPJa-7UleBSsE6KoKn5rgeuNnaiMsusOlbMsi7XUElHo-btogqjNE9FVsUCCf9JxEsTRn2-c2GMD57TtAYjoR9Bw8cg2nT0uFFqcDQJN5OrXQcRg61_1vz1uzG/s640/DSC_0096.JPG" width="428" /></a></div>
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I was lucky to have some leftover chicken breast carcasses so that I could make stock. Homemade stock is one of those things this is amazing to have if you have the time. However I'm not so naive as to think that it is possible all the time. <br />
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Another two ingredients that have been appearing more lately are kale and no sodium added canned tomatoes. Both add tons of nutrients and flavor. <br />
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I hope your family enjoys this soup as much as my husband and I did. <br />
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<b>Winter Chicken Soup</b></div>
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2 TBS of olive oil </div>
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1/2 red onion, finely chopped</div>
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4 celery stalks with leaves, chopped</div>
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4 carrots, peeled and chopped</div>
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1/4 tsp of salt</div>
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1/4 tsp of fresh cracked black pepper</div>
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2 garlic cloves, minced </div>
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1 26oz box of no-sodium chopped tomatoes</div>
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1 1/2 cups of shredded chicken</div>
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5 cups of chicken stock (homemade or low-sodium)</div>
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6oz of egg noodles</div>
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4 cups of kale, chopped</div>
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In a large stockpot over medium, heat the olive oil. Add the onions, celery and carrots with salt and pepper. Cook for 5-8 minutes until the soft. Stir in the garlic and cook for another minute. Add the tomatoes and chicken, be sure to combine well and then simmer for 3-4 minutes. Add the chicken broth, bring to a simmer and hold for 30 minutes. Add the egg noodles and kale then stir well. Simmer for another 10 minutes. Serve with a piece of crusty bread. Enjoy! <br />
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</div>Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com2tag:blogger.com,1999:blog-3812461367237287686.post-1743118267588657372012-01-04T23:48:00.000-05:002012-01-08T21:23:13.191-05:00Not your Mother's Venison StewOk, so upfront apologies for no photograph to go with this recipe. My husband and I were slightly hungry and enjoyed dinner before I could snap a picture. I hope you understand. <br />
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One thing that is great about going home is that we have friends and family that happily share their stores of venison with us. This means we have a freezer full of assorted steaks, roasts and homemade sausage. It makes us very happy!<br />
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Stew is one of those dishes that I love this time of year. It is improved with cold weather and transforms humble vegetables. This stew recipe has some surprises to make the flavor pop and have your family scraping their bowls clean. My two secret weapons are cloves and Dijon mustard. They especially cut the potential gamey nature of the venison. All in all my husband and I decided that this will become a winter classic in our house. <br />
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<b>Venison Stew</b></div>
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2 lbs. of venison, cut into 2" pieces</div>
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1/2 tsp each of salt and pepper</div>
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2 TBS of olive oil</div>
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2 14oz cans of low sodium diced tomatoes</div>
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1 medium yellow onion, chopped</div>
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4 celery stalks, chopped</div>
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4 medium carrots, cleaned and chopped</div>
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2 garlic cloves, minced</div>
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1 cup of dry red wine</div>
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2 TBS of Dijon mustard</div>
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1 TBS of tomato paste</div>
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2 bay leaves </div>
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3 whole cloves</div>
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In a large skillet heat the oil over medium-high heat. Sprinkle the salt and pepper over the pieces of venison. Brown the venison on all sides in the skillet. Once done add the meat and all the drippings of the pan to the insert of a crockpot. Add the remaining ingredients to the crockpot and combine well. Cook on low heat for 10 hours. <br />
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Serve over roasted rosemary potatoes, enjoy!Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com1tag:blogger.com,1999:blog-3812461367237287686.post-17590681998808916942011-12-24T12:31:00.001-05:002011-12-24T12:32:39.622-05:00Merry Christmas!As we are getting ready for Christmas festivities I thought I might share with you a fun antipasti platter. <br />
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I hope you have a wonderful holiday and that the new year will bring many food adventures for us all!<br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIrc2XKw3mOUz9pWQ4vIKTwZdGSBQiIhUdIedYdWTYZQiXr8d8MHUixRdIa-YYq6E3INDpY8tOIlHlQPF_Tm7oVMhBf_0k9LD4XYEshnD2UVpCYBbdYj695dzrMAKpECFwXsnTaWtpmI4/s640/blogger-image--1083514776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIrc2XKw3mOUz9pWQ4vIKTwZdGSBQiIhUdIedYdWTYZQiXr8d8MHUixRdIa-YYq6E3INDpY8tOIlHlQPF_Tm7oVMhBf_0k9LD4XYEshnD2UVpCYBbdYj695dzrMAKpECFwXsnTaWtpmI4/s640/blogger-image--1083514776.jpg" /></a></div>Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com1tag:blogger.com,1999:blog-3812461367237287686.post-77710004600146555402011-12-07T22:35:00.001-05:002011-12-07T23:01:12.337-05:00Leek & Mushroom Beef Stroganoff<div class="separator" style="clear: both; text-align: left;">
After being given a subscription to <a href="http://www.cleaneatingmag.com/">Clean Eating</a>, I am hooked. Unfortunately my husband left me unattended in the magazine section of Barnes & Noble. I ended up walking out with a special issue of Clean Eating's version of classic comfort food recipes. Sounds good doesn't it?</div>
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I read the issue cover to cover a couple times. I have so many of the recipes tagged to be made this winter. This recipe for Leek & Mushroom Beef Stroganoff stood out right away.</div>
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It boasts a low calorie count and fat content. It also has tons of vegetables but isn't so heavy on the red meat. I was also thrilled to not see heavy cream on the ingredient list...then again that wouldn't really be clean eating now would it.</div>
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Anyway, I was really impressed with this dish. We enjoyed it on a weeknight and from start to finish the meal took 45 minutes. I must say it was mighty comforting!</div>
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<b>Leek & Mushroom Beef Stroganoff</b></div>
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adapted from <i>Clean Eating Magazine: Classic Comfort Foods</i></div>
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10oz of yolk-free egg noodles</div>
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1 1/4 cups of low-sodium beef broth</div>
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1 cup of diced low-sodium tomatoes</div>
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2 tsp of arrowroot powder</div>
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2 tsp of Worcestershire sauce</div>
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4 TBS of olive oil</div>
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3/4 lb of beef sirloin, cut into thin strips</div>
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1/2 tsp of salt</div>
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1/2 tsp of black pepper</div>
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3 medium leeks, cleaned and thinly sliced</div>
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3 cups of cremini mushrooms, sliced</div>
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3 garlic cloves, minced</div>
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6oz container of nonfat Greek Yogurt</div>
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1/2 cup of scallions, sliced (for garnish)</div>
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Cook noodles according to package directions. Drain and set aside</div>
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In a medium bowl, whisk together the broth, tomatoes, arrowroot powder and Worcestershire sauce.</div>
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In a large skillet, heat 2 TBS of olive oil over medium heat. Season sirloin with 1/4 tsp each of salt and pepper. Brown the sirloin in batches in the skillet. Transfer to a large plate and set aside.</div>
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In the same skillet, add the remaining 2 TBS of oil. Add the leeks and cook until softened. Then stir in the mushrooms, garlic and pepper. Cook for another 5 minutes. Stir in the broth-tomato mixture and beef. Reduce the heat to simmer and cook while stirring occasionally until the sauce thickens, about 3 minutes. Stir in the Greek yogurt. Serve and garnish with the scallions. Enjoy!</div>
<br />Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com2tag:blogger.com,1999:blog-3812461367237287686.post-36978704067023140722011-11-26T14:50:00.001-05:002011-11-26T15:02:22.395-05:00Pear Cranberry and Gingersnap CrumbleDo you have a bag of cranberries hanging out in your refrigerator? <br />
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Did you finish your last piece of pie and wonder when your next serving of dessert might be?<br />
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Do I have a recipe for you! I wish I could claim this as my own but it is another great recipe from <a href="http://smittenkitchen.com/">Smitten Kitchen</a>.<br />
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P<a href="http://smittenkitchen.com/2011/10/pear-cranberry-and-gingersnap-crumble/">ear Cranberry and Gingersnap Crumble</a> is a great winter recipe. My mother and I made one and could not stop remarking on how much we were enjoying it. My husband and father did not seem to express their opinion as loudly but devoured every bite.</div>
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I particularly like this dish because it isn't too sweet. The gingersnap crumble is a great pairing for the cranberries as well. This dessert would be welcomed at any holiday table.</div>
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<b>Pear, Cranberry and Gingersnap Crumble</b></div>
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Adapted from <a href="http://www.amazon.com/gp/product/0670018740/ref=as_li_ss_tl?ie=UTF8&tag=smitten-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=0670018740">Sweet Melissa Patisserie</a></div>
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Crumble</div>
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1 cup flour</div>
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1/4 cup granulated sugar</div>
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3 tablespoons light brown sugar</div>
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1 cup gingersnap crumbs (made from 4 ounces of cookies)</div>
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1/8 teaspoon ground ginger</div>
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1/8 teaspoon table salt</div>
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a couple grinds of pepper</div>
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1/2 cup unsalted butter, melted and cooled</div>
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Filling</div>
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2 pounds (about 4 to 5) large Anjou pears, peeled, halved, cored and sliced 1/4 inch thick</div>
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1 1/2 cups fresh cranberries</div>
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1 tablespoon lemon juice</div>
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1/2 teaspoon lemon zest</div>
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1/2 teaspoon vanilla extract</div>
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1/2 cup granulated sugar</div>
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2 tablespoons cornstarch</div>
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Preheat the oven to 350°F.</div>
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Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.</div>
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In a 1 1/2 to 2 quart baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan. </div>
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Sprinkle the gingersnap crumble over the fruit. Set the crumble on a foil-lined baking sheet. Bake for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs. Serve with vanilla ice cream or coconut vanilla ice cream in my case. Enjoy!</div>
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<br /></div>Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com2tag:blogger.com,1999:blog-3812461367237287686.post-58822048428118748562011-11-13T19:30:00.001-05:002011-11-13T20:35:02.485-05:00Chicken Butternut Squash CurrySeveral months ago my husband and I were fortunate to take a trip to <a href="http://mytabletheirtable.blogspot.com/2011/05/thailand.html">Thailand</a>. Not too surprisingly, the food we enjoyed was a big part of the vacation. <br />
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Since then we have tried many of the Thai restaurants near us. A few have had a couple authentic dishes but we are in love with one place in particular, <a href="http://www.bangkok54restaurant.com/therestaurant.htm">Bangkok 54</a>. Every dish we have ordered has been shocking authentic and delicious. I should preface this post by saying <i>I</i> have ordered a bunch of different dishes but my husband has not strayed away from the Drunken Noodles. <br />
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One particular <a href="http://www.bangkok54restaurant.com/themenu.htm">menu</a> item that I have fallen in love with is the Shrimp and Butternut Squash Curry. It is based on a dish from the southern part of Thailand and I <i>adore </i>it. I used this as my source of inspiration for making Chicken Butternut Squash Curry.<br />
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If you are looking for a smoky, spicy curry this is for you. The natural sweetness of the squash is balanced well by the Serrano peppers and the chicken rounds out the entire dish. My husband and I will be making this dish all winter long.<br />
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<b>Chicken Butternut Squash Curry</b></div>
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1.5 lb of chicken breast, cut into 1" pieces</div>
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3 TBS of olive oil</div>
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1 onion, diced</div>
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3 garlic cloves, minced</div>
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2" ginger root, peeled and minced</div>
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salt</div>
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2 Serrano peppers, diced (ribs and seeds are optional)</div>
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1/2 cup of fresh cilantro, chopped (plus some for garnish)</div>
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1/4 cup of curry paste ( I used Hot but mild would be ok)</div>
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1 butternut squash. peeled and cut into 1" pieces)</div>
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1-14oz can of diced tomatoes (no salt added)</div>
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3 cups of low sodium vegetable broth</div>
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Heat the olive oil in a large heavy bottom pot over medium-high heat. Add the chicken and cook for 4-5 minutes until browned on most sides. Lower the heat to medium and toss in the onions, garlic and ginger. Season with 1/2 tsp of salt. Cook for 5 minutes until the onions are translucent. Add in the peppers, cilantro and curry paste. Cook for another 5 minutes, stirring frequently. Stir in the butternut squash and diced tomatoes then combine well. Season with 1/2 tsp of salt. Add the vegetable broth and scrap the bottom of the pan with a wooden spoon. Bring the mixture to a boil and then reduce to a simmer. Cook for 30-40 minutes or until the squash is soft and the curry has thickened. Garnish with some chopped cilantro and serve with rice or warm naan. Enjoy!</div>
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<br />Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com2tag:blogger.com,1999:blog-3812461367237287686.post-68554453527413916002011-11-08T19:20:00.001-05:002011-11-08T20:24:39.904-05:00hello?So I think I have some explaining to do...<br />
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My posting frequency is <i>way</i> down. There is one factor that I think you can all relate to...life gets busy sometimes. Another is that my husband and I are expecting...a <i>baby!!! </i><br />
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Trust me there is plenty of cooking going on in my kitchen but my inspiration has been rather low. I am been sticking to recipes I know and love. I am committed to doing everything I can with diet and exercise to have a healthy pregnancy. So far so good by the way.<br />
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Anyway, I thought I would share with you some of the recipes that have been reappearing on our dinner table over the past few months. In my opinion (<i>for what it is worth)</i> if a recipe is worthy having twice it is worth keeping.<br />
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<a href="http://mytabletheirtable.blogspot.com/2010/11/leftovers-into-classic-turkey-noodle.html">Classic Turkey Noodle Soup </a><br />
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<a href="http://mytabletheirtable.blogspot.com/2011/01/eggplant-curry-dip.html">Eggplant Curry Dip </a><br />
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<a href="http://mytabletheirtable.blogspot.com/2011/06/asparagus-and-quinoa-salad.html">Asparagus Quinoa Salad</a><br />
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<a href="http://mytabletheirtable.blogspot.com/2010/06/vegetable-jalfrezi.html">Vegetable Jalfrezi</a><br />
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I hope you will give some of these recipes a shot. Check back soon I have a great curry dish to share with you....promise!Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com2tag:blogger.com,1999:blog-3812461367237287686.post-61286069492413186512011-10-23T19:14:00.005-04:002011-10-23T19:14:49.851-04:00Tacos al PastorIt is that time of year again. The temperature is getting lower and leaves are starting to turn amber. My crockpot has been sitting patiently in the pantry for months. Patience should be rewarded...<br />
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We had some friends over for a low-key weeknight dinner, we did a Tex-Mex theme. I supplied tacos and salad. My friends brought chips with guacamole and a Margarita pie. I wanted to sneak a run in before they arrived, which meant dinner had to be pretty much done by the time I got home from work. This recipe for shredded pork was just the ticket. It went together in maybe 10 minutes before I left for the day and it was ready when I walked back in the door that night.<br />
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A pork loin is a great cut of meat for the crockpot. It is lean but has some marbling on the outside to keep everything from drying out. It is also super easy to remove the excess fat before serving. <br />
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For this dish, I used a combination of peppers and spices. In my opinion, slow cooking is best when you have a number of different flavor notes. It helps to add complexity to the dish. <br />
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In traditional fashion to Tacos al Pastor, we used corn tortillas and topped each taco with diced pineapple. <br />
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<b>Tacos al Pastor</b></div>
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1 red bell pepper, thinly sliced</div>
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2 poblano peppers, thinly sliced</div>
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1 Serrano pepper, minced</div>
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1 onion, thinly sliced</div>
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2 garlic cloves, minced</div>
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1 TBS of cumin</div>
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1 tsp of dried oregano</div>
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1/2 tsp of salt and pepper</div>
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1 TBS of tomato paste</div>
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14oz can of diced tomatoes (low sodium)</div>
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3lb pork loin</div>
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12 corn tortillas, warmed</div>
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1 cup of diced pineapple</div>
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Combine the peppers, onions, garlic, cumin, oregano, salt, pepper, tomato paste, and diced tomatoes in the crockpot. Place the pork loin in the center and make sure it is covered well with the mixture. Cook on low for 8-10 hours. Once on the warm setting, uncover the crockpot and remove the excess fat from the pork loin. Shred the pork using two forks. Leave the crockpot on warm, uncovered for another 15-10 minutes (if you can wait). Place about 1/2-3/4 cup of filling in each taco shell then top with 1-2 TBS of pineapple. Enjoy!</div>Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com1tag:blogger.com,1999:blog-3812461367237287686.post-58375662821491898642011-10-12T21:55:00.002-04:002011-10-12T21:55:59.854-04:00Lime Cornmeal Cookies<div class="separator" style="clear: both; text-align: left;">
So many people in my life are eating gluten-free. So many people think that means all you can eat is salad, potatoes, and meat. I have been trying really hard to try new recipes that are gluten-free because well...</div>
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food is a love language you know.</div>
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These <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/lime-and-cornmeal-cookies-with-citrus-glaze-recipe/index.html">Lime and Cornmeal Cookies</a> were immediately appealing because I love lime and the entire list of ingredients can be found at your grocery store....I promise! They also didn't take forever which is always a plus. </div>
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I included a link to the <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/lime-and-cornmeal-cookies-with-citrus-glaze-recipe/index.html">recipe</a>, I hope you will try to make these cookies. One note though, if you are making them for someone who is very strict about eating gluten-free, don't be afraid to ask them some questions. They will be happy you asked and have some good tips on how to make sure they can enjoy these cookies. </div>
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Enjoy!</div>
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<br />Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com1tag:blogger.com,1999:blog-3812461367237287686.post-71554368942757154522011-10-06T19:13:00.000-04:002011-10-06T19:13:31.862-04:00Challah BreadWhy is it as soon as a the days turn even the slightest bit cool I want to bake? It is as if my oven preheats on it's own and I have no choice but to oblige.<br />
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I adore the smell of bread baking...then again who doesn't? Whether you partake of gluten or not, I think that most of us would agree that few things top the way a loaf of bread baking transforms a home. I venture to take it as far as to say that the scent of bread baking is more enjoyable than eating. But that might be too far...<br />
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In addition to to the scent of bread baking, another thing I just love is the blog <a href="http://smittenkitchen.com/">Smitten Kitchen</a>. Great photos, inspired recipes and a vast palate. My kind of place to hang around a bit. This recipe for <a href="http://smittenkitchen.com/2011/09/apple-and-honey-challah/">Challah Bread</a> was found there. As I saw this recipe I actually gasped. So gorgeous and the instructions were not intimidating at all.</div>
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So with some of my favorite kitchen tools in use I followed the recipe. I was not disappointed. Out of my oven came a beautiful round of sweet and moist bread. Appropriately so my house was filled with a fantastic aroma. I loved the apples used in the recipe...a new twist on a classic. </div>
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This recipe should definitely make it into your "to try" folder. Check out <a href="http://smittenkitchen.com/">Smitten Kitchen</a> and follow her great recipe!</div>
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<br />Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com1tag:blogger.com,1999:blog-3812461367237287686.post-16049771355028554392011-09-30T21:34:00.001-04:002011-09-30T21:34:49.711-04:00Roasted Beet SaladOne of our good friends loves the Beet Salad at <a href="http://www.passionfishreston.com/index.html">Passionfish</a>. He is also a foodie who can be a tough critic. So I must admit his seal of approval on a dish means quite a bit to me. Then again, the opinions of my family and friends are what I hold most dear when it comes to the concoctions emerging from my kitchen.<br />
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Back to the salad...<br />
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Looks good doesn't it...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-W3ZaapLKAXm9JH3IO9PJMtvSmOGKvdMUWSteSh1jicEifRZ_g6boemYMTqUVjmY20KFG0rsqfxLblHNk7LsCzg7JB9pzDe5autewVpDeCiAFPwv21fIP_5rsj6FZ6uWbtbYfVaxqbHUP/s1600/DSC_0093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-W3ZaapLKAXm9JH3IO9PJMtvSmOGKvdMUWSteSh1jicEifRZ_g6boemYMTqUVjmY20KFG0rsqfxLblHNk7LsCzg7JB9pzDe5autewVpDeCiAFPwv21fIP_5rsj6FZ6uWbtbYfVaxqbHUP/s320/DSC_0093.JPG" width="320" /></a></div>
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There is something gorgeous about well placed fresh ingredients. It speaks to the point that simple is usually better. We can all spend far too much time making the perfect sauce or destroying our kitchen to produce a special meal. While there is a place for that type of cooking, I think that simple and fresh wins every time. I may be speaking because I am already sad to see the produce of summer go but I think there is real truth in the fresh, local movement.</div>
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All this to say that you should make this salad. For your next dinner party, special occasion meal, or one weeknight soon.</div>
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<b>Roasted Beet Salad</b></div>
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2 lbs of beets, trimmed and peeled</div>
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3 TBS of olive oil</div>
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1/2 tsp of salt and pepper</div>
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4 oz of goat cheese, crumbled</div>
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1/4 cup of fresh basil, chopped</div>
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1/4 cup of fresh parsley, chopped</div>
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2 TBS of balsamic vinegar</div>
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Preheat the oven to 400degrees. Line a small baking sheet with foil. Place the peeled, whole beets on the sheet and toss in the olive oil, salt, and pepper. Roast for 30-40 minutes until fork tender. Note: This step can be done ahead of time.</div>
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Slice the beets into 1/4" slices so that you can many rounds of beets. Brush 1 TBS of balsamic vinegar over your serving platter. Place a little more than 1/2 of the beets on the serving platter. Crumble the goat cheese over the first layer of beets. Layer the remaining beets over the goat cheese. Sprinkle the fresh herbs all over the top. Drizzle the remaining balsamic vinegar over the salad. Serve cold or a room temperature. Enjoy!</div>
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<br />Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com2tag:blogger.com,1999:blog-3812461367237287686.post-79413916349817074882011-09-23T21:36:00.001-04:002011-09-23T21:36:33.602-04:00Broccoli Puree with PorkWho doesn't need a new side dish?<br />
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Who doesn't love a potato?<br />
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Who doesn't need to find a new way to sneak broccoli into more meals?<br />
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If you answered "me!" to any of these questions, this recipe is for you! <br />
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Honestly this recipe takes such little time to prepare and it is the perfect accompaniment to grilled pork tenderloin...a staple in this house. The Yukon potatoes make it creamy and the broccoli adds great texture. I do love the touch of tang from the cheddar. Also, smashing everything together is the perfect kitchen activity after what might have been a stressful day. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fkNpk2usQAl67SV9MSSMNr4KklXtCsn9WV3R9bLijvkvpraoHcACUfZjO-D-135iHIhKNFjG2Z8_-5kQxKe6J0rjkm0ULG9Pmtww6INQit4T51F02Jt91OXtsWeeICGpLtvO0slau6Zf/s1600/DSC_0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fkNpk2usQAl67SV9MSSMNr4KklXtCsn9WV3R9bLijvkvpraoHcACUfZjO-D-135iHIhKNFjG2Z8_-5kQxKe6J0rjkm0ULG9Pmtww6INQit4T51F02Jt91OXtsWeeICGpLtvO0slau6Zf/s640/DSC_0084.JPG" width="428" /></a></div>
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<b>Broccoli Puree</b></div>
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1 bunch of broccoli, trimmed of stems</div>
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3 medium Yukon potatoes, washed and cut into 1" pieces</div>
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1/2 tsp of salt</div>
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1 TBS of butter</div>
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1/4 cup of skim milk</div>
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2 oz of sharp cheddar cheese, crumbled</div>
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1/2 tsp of black pepper</div>
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Place the potatoes in a medium saucepan and cover with cold water. Stir in the salt and cover. Place the pan over medium high heat. Bring to a boil and reduce to a simmer. Cook until the potatoes are fork tender. Drain and return the potatoes to the hot pan. Steam the broccoli until soft but still bright green.</div>
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Add the broccoli to the potatoes. Start to smash (this is the fun part). Add in the butter, milk, cheese, and pepper. Continue to smash until everything is well incorporated. Season to taste. Serve with grilled pork or your family's favorite. Enjyo!</div>
<br />Lizhttp://www.blogger.com/profile/00877320966315300621noreply@blogger.com2