tag:blogger.com,1999:blog-49345349127918591562024-03-13T15:13:29.106-07:00*this little piggy*stayed at homecarinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-4934534912791859156.post-47679074029129889092012-11-23T11:17:00.003-08:002012-11-23T11:17:49.634-08:00Zucchini MuffinsGreat holiday muffins!<div>
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http://www.simplyrecipes.com/recipes/zucchini_muffins/</div>
carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-37468557892864809902012-06-18T20:04:00.001-07:002012-06-18T20:11:18.407-07:00Watermelon/Tomato GazpachoIt's been a while but this is totally worth dusting off the old recipe blog.<br />
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We had some watermelon cubes in the frig that were threatening to go to waste and we had a similar soup at a restaurant a few weeks ago PLUS I ran across <a href="http://www.self.com/fooddiet/recipes/2009/06/tomato-watermelon-soup?mbid=enws_row0618&mobify=0">this recipe</a> not to mention that freaking Siri commercial with Sam Jackson is on a freaking loop so, obviously, the universe was saying "MAKE GAZPACHO ALREADY."<br />
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I messed with the quantities of the ingredients as I'm sure you will.<br />
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You need:<br />
2 cups watermelon<br />
1 cup chopped tomato<br />
the juice of a few lemons<br />
2 tbs red wine vinegar<br />
2 tbs extra virgin olive oil<br />
sprigs of mint<br />
generous portion of kosher salt (don't be scared, this soup drinks salt; taste as you go)<br />
day old bread hunks, about a cup of it rough chopped<br />
crumbled feta cheese<br />
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Add the watermelon, salt tomato, lemon juice, mint, vinegar and oil to a blender and puree till smooth.<br />
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Pop the hunks of bread in and let soak for a few minutes.<br />
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Blend till smooth again. Check for acidity and oeverall tastiness. Add more of whatever you think it lacks. I ended up adding more salt, oil, vinegar and lemon juice after the first whir, but you be the judge.<br />
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I made mine a day ahead. Top with feta cheese and serve super chilled.<br />
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Next time, there will be cucumber!carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-84797974861208380082011-12-10T19:53:00.000-08:002011-12-10T20:13:56.613-08:00Double Celery Soup with crumbled goat cheese and balsamic reduction<div style="text-align: center;"><div>3 tbs butter</div><div>1 tbs olive oil</div></div><div style="text-align: center;">1 onion, chopped</div><div style="text-align: center;">2 large leeks, chopped (light green and white parts only)</div><div style="text-align: center;">2 yukon gold potatoes, chopped</div><div style="text-align: center;">1 large celery root, chopped</div><div style="text-align: center;">2 sprigs Thyme, fresh or dried</div><div style="text-align: center;">1 bay leaf</div><div style="text-align: center;">8 cups Chicken stock/broth </div><div style="text-align: center;">5 stalks of celery, chopped<br />
1 cup milk (optional)<br />
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<div>Balsamic vinegar</div><div>Goat cheese, crumbled</div><div>celery leaves</div><br />
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</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DYXmTw7OqZQtcchyphenhyphen3_pRup_JJp-GSOUhwstBMaaRMKSaW4icTGtq9-5VDZoPW03bHCpAQfbnamFGkoeljr58L8zPCdCGGcPYwYkcE51VsGk9r6SUWMjwnWd1fkLoon0WVsAbQQZ9n7bi/s1600/IMG_1544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DYXmTw7OqZQtcchyphenhyphen3_pRup_JJp-GSOUhwstBMaaRMKSaW4icTGtq9-5VDZoPW03bHCpAQfbnamFGkoeljr58L8zPCdCGGcPYwYkcE51VsGk9r6SUWMjwnWd1fkLoon0WVsAbQQZ9n7bi/s320/IMG_1544.jpg" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_ujPJgH-yW3pBcURjt0R8xPsKZuFaW7hMx9qvl6rt8bNA4oUXinvQ6haWBHBRllRXY9X1y2P79gzpEXMGoyj8QQT_Br5JsvDxQHcjJCkN0i873geYSyx8fXE1nguUvic8K1Mma3sDRyp/s1600/IMG_1545.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_ujPJgH-yW3pBcURjt0R8xPsKZuFaW7hMx9qvl6rt8bNA4oUXinvQ6haWBHBRllRXY9X1y2P79gzpEXMGoyj8QQT_Br5JsvDxQHcjJCkN0i873geYSyx8fXE1nguUvic8K1Mma3sDRyp/s320/IMG_1545.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kind of Xmas-y!</td></tr>
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<div style="text-align: left;">Sautee onion and leeks in butter and olive oil till almost translucent. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9V8_ku6QB80k5funQVIuUH2OQbAvqdeWIhXUwDikZ1PPCrDdSPs0AhznO9MiPUziLZp2ujq2FZEZQUPmY8R2-U5SxSiOZXDWRe6sKCjc3af_d_TjyR3pbieBy5vx9w8zXz_o_VaZaOQk/s1600/IMG_1550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9V8_ku6QB80k5funQVIuUH2OQbAvqdeWIhXUwDikZ1PPCrDdSPs0AhznO9MiPUziLZp2ujq2FZEZQUPmY8R2-U5SxSiOZXDWRe6sKCjc3af_d_TjyR3pbieBy5vx9w8zXz_o_VaZaOQk/s320/IMG_1550.jpg" width="239" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Add potatoes, celery root, herbs and broth. Bring to a boil for a few minutes then let simmer for 40. </div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBgsn_8UOvf4uO18SFtMkEkkC7DyE-BYzBTArgPQMZgyx9RyMHD8zuiIFi_KxNerp1GmRstUkxLS4KprEWV4PjcLTaPLz5Mj7Zympdf9E1Z-0XLydRFe9KcH-EYNOrTzozgb9BQJq_YHJ/s1600/IMG_1551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBgsn_8UOvf4uO18SFtMkEkkC7DyE-BYzBTArgPQMZgyx9RyMHD8zuiIFi_KxNerp1GmRstUkxLS4KprEWV4PjcLTaPLz5Mj7Zympdf9E1Z-0XLydRFe9KcH-EYNOrTzozgb9BQJq_YHJ/s320/IMG_1551.jpg" width="320" /></a></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">Add celery and cook til soft, about 10 minutes. Puree in pot. Add pepper and salt to taste. You can add the milk here if you want but I find the soup so creamy and great as it is that I mostly skip it.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWiy6I7OmWpyKCQvv8KnDQiuMg_VshdCuAUPJN3hCeHp6ucwC5HXY4x9SYGS92Mi-IX0XcMXtougGKQvbHf0bfn-TyaR_q5G4QSvsNuQAUPyvpvRU8XyHpiQUlpQbrCKRLfWYOSLUZlGAb/s1600/IMG_1561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWiy6I7OmWpyKCQvv8KnDQiuMg_VshdCuAUPJN3hCeHp6ucwC5HXY4x9SYGS92Mi-IX0XcMXtougGKQvbHf0bfn-TyaR_q5G4QSvsNuQAUPyvpvRU8XyHpiQUlpQbrCKRLfWYOSLUZlGAb/s320/IMG_1561.jpg" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Reduce a half cup of balsamic vinegar in a saute pan.</div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">Top soup with crumbled goat cheese, balsamic drizzle and celery leaves.</div><div style="text-align: left;"><br />
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</div>carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-53212843113033098172011-12-10T19:37:00.000-08:002011-12-10T19:38:40.554-08:00Zucchini FrittersJust like the <a href="http://lttlpggy.blogspot.com/2011/12/spinach-cakes.html">spinach cakes</a> except I've decided to call them fritters.<br />
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<div style="text-align: center;">3 cloves Garlic, minced</div><div style="text-align: center;">1 Onion, finely diced</div><div style="text-align: center;">1 Tbs Olive oil</div><div style="text-align: center;">2 Zucchinis, shredded</div><div style="text-align: center;">1 serving prepared couscous</div><div style="text-align: center;">1 egg</div><div style="text-align: center;">Vegetable oil</div><div style="text-align: center;">Salt and pepper</div><br />
Sautee oil and garlic until fragrant, add shredded zucchini and couscous and stir to combine; salt and pepper to taste.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOdA4UMUTpiiJELeI1mJQVVTOp0JHZP6O2L5-c-Hrr7rExU_1W-wtAg84ajFPM9gIcRbNzm2azwVNWu59kzSViglt_VQ1qnB4UCLSAh8wwDoTjXcgNvS5O29pLDph_Gkk5THFZGie2fn7/s1600/IMG_1553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOdA4UMUTpiiJELeI1mJQVVTOp0JHZP6O2L5-c-Hrr7rExU_1W-wtAg84ajFPM9gIcRbNzm2azwVNWu59kzSViglt_VQ1qnB4UCLSAh8wwDoTjXcgNvS5O29pLDph_Gkk5THFZGie2fn7/s320/IMG_1553.jpg" width="320" /></a></div><br />
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Take off heat. While the mixture cools, heat a thin layer of vegetable oil in a fry pan. Mix in one egg. Shape mixture into patties and fry, 3 minutes on each side.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqf1uzxqii1wk8Qx4Gpjx1GI0jBzVYi4F8QFYnfRpGvgsp8kfqV4XL4mKZt93PwaMXLm0g3K7yLK9-N4DaSPr0OqZvYq-UcuDF8OmAhyjXQ31Sothoo0KVID0R3dEnyYnCKpcDkE8krGPV/s1600/IMG_1556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqf1uzxqii1wk8Qx4Gpjx1GI0jBzVYi4F8QFYnfRpGvgsp8kfqV4XL4mKZt93PwaMXLm0g3K7yLK9-N4DaSPr0OqZvYq-UcuDF8OmAhyjXQ31Sothoo0KVID0R3dEnyYnCKpcDkE8krGPV/s320/IMG_1556.jpg" width="320" /></a></div><br />
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Drain on paper towels.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8YusAEYg9v-IGWa3GScC95EL3HtiRpG2KXi4rc01gCy9AxWj2c0akaTeEEvI2146R-lP9aGSAk46DeN9Qvk9M4vkqgvjZ-dwOJaqJKeFKJ7LAQ_bBPxFqPcEn4ao99ThWrfRwIPTvb6A/s1600/IMG_1560.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8YusAEYg9v-IGWa3GScC95EL3HtiRpG2KXi4rc01gCy9AxWj2c0akaTeEEvI2146R-lP9aGSAk46DeN9Qvk9M4vkqgvjZ-dwOJaqJKeFKJ7LAQ_bBPxFqPcEn4ao99ThWrfRwIPTvb6A/s320/IMG_1560.jpg" width="320" /></a></div>Devour.carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-83815547273629371232011-12-10T15:18:00.000-08:002011-12-10T15:18:32.467-08:00Wood Light Fixture<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGwzO2kZbQV1G0vAF-i98us3anro4iF7XlQdmJtYQ7GxRAJGMK8jTUQEmTyStbgLQrCCQ3bKblzT8aetKKLaEhI-pUGiZecM2hXwh-c2i8qm2ROrKiSXbdUrBluihDoCZ36M9LxH9NQJZ/s1600/wood+fixture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGwzO2kZbQV1G0vAF-i98us3anro4iF7XlQdmJtYQ7GxRAJGMK8jTUQEmTyStbgLQrCCQ3bKblzT8aetKKLaEhI-pUGiZecM2hXwh-c2i8qm2ROrKiSXbdUrBluihDoCZ36M9LxH9NQJZ/s320/wood+fixture.jpg" width="320" /></a></div>At Tender Greens in Santa Monica, CAcarinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-36271360633407190832011-12-10T13:45:00.000-08:002011-12-10T13:45:17.671-08:00Farmer's Market<div class="separator" style="clear: both; text-align: left;">I really want to put together a photo collage for above the oven and I think I've taken some great pics for it at the local farmer's market. Some Jeremyville art thrown in for good measure.</div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowLqalVyuqKiVpzU2aFIrRakVirukYRp6tACr5RY8Z38Ka094xQ0BRyFMCMv2sJL2Etn5jgQFUXy4oFvY2vKPfMBKObNFSgpn4gbLwK36qwNvBhIysrjfz8hYjG1-cRljRLyH16L9eCZK/s1600/herbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowLqalVyuqKiVpzU2aFIrRakVirukYRp6tACr5RY8Z38Ka094xQ0BRyFMCMv2sJL2Etn5jgQFUXy4oFvY2vKPfMBKObNFSgpn4gbLwK36qwNvBhIysrjfz8hYjG1-cRljRLyH16L9eCZK/s320/herbs.jpg" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Cv3B8l7hiBjG7qcJzftWvpKUsv1P-2XQvie_nXZJxyayAWGOLoz-hoa_Z0jyIwMBTIIqxGSGZcb0qAqb7Q9xcacGcOCLarYvYDsEgihT6pGnHE_ShBcL_yUxe3t8OJ_LMmLcn6K2yTRm/s1600/oranges.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Cv3B8l7hiBjG7qcJzftWvpKUsv1P-2XQvie_nXZJxyayAWGOLoz-hoa_Z0jyIwMBTIIqxGSGZcb0qAqb7Q9xcacGcOCLarYvYDsEgihT6pGnHE_ShBcL_yUxe3t8OJ_LMmLcn6K2yTRm/s320/oranges.jpg" width="239" /></a></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: 1em; margin-right: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWABXv4zA0PtiovghgZc5xtcfzJTrp2Rc6OYdfUNFrzT0OPNQ4xipi5LIm6VUXsXfNRmix7tV2iaEcAjW9wSp3_R44Nc7CsjVuKIhjtRxR80uUPKYI8IEFdIW9a37KfK2RLqhzmlhwcLTh/s1600/frame.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWABXv4zA0PtiovghgZc5xtcfzJTrp2Rc6OYdfUNFrzT0OPNQ4xipi5LIm6VUXsXfNRmix7tV2iaEcAjW9wSp3_R44Nc7CsjVuKIhjtRxR80uUPKYI8IEFdIW9a37KfK2RLqhzmlhwcLTh/s1600/frame.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simple frame</td></tr>
</tbody></table><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdV4gbKv2YgTGd7tAPR453ezHcbOSq9A1gH-XhwT7-aMdWzu3NX-mWTpa-j6GZB0LyXWK5ZXsomWc_M7bXSwW9e7wH9CAq6GaWM0UP2C5MAFVCKWe5jqhUfDAI1uJUDGp0qqIeTIn1_87I/s1600/IMG_1541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdV4gbKv2YgTGd7tAPR453ezHcbOSq9A1gH-XhwT7-aMdWzu3NX-mWTpa-j6GZB0LyXWK5ZXsomWc_M7bXSwW9e7wH9CAq6GaWM0UP2C5MAFVCKWe5jqhUfDAI1uJUDGp0qqIeTIn1_87I/s320/IMG_1541.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_aShHqSufPu-94l26IuPggnOnOKkmeoxuAeHdM2Ux3XGXsIhcXjo5pshdW40dLZZZoY3lB5BanOmuCpChGS-VtYXk1EFceKd3ppAs4UgJBjMiR95kiSMQWyz3GG-GVzDTKzSxCqRblXQ0/s1600/jeremyvillesmfm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_aShHqSufPu-94l26IuPggnOnOKkmeoxuAeHdM2Ux3XGXsIhcXjo5pshdW40dLZZZoY3lB5BanOmuCpChGS-VtYXk1EFceKd3ppAs4UgJBjMiR95kiSMQWyz3GG-GVzDTKzSxCqRblXQ0/s320/jeremyvillesmfm.jpg" width="320" /></a></div>carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-85063897856668735562011-12-10T09:26:00.000-08:002011-12-10T09:26:03.081-08:00Olive Burl Slab<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTI2XiPbI4tjgVBDpwx_ChzUhXunqFIhkM1HbIo0-la8MCKHrOoT5VIQZbqAf0f09zTKNkr-2ksDN1XBGV2KPPTc9VV6T7ymqi6Nds3H2yU5IPG9E8BHv8Lg-cFbH-XuLLNbYhZwow7gd/s1600/mission_olive_113_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTI2XiPbI4tjgVBDpwx_ChzUhXunqFIhkM1HbIo0-la8MCKHrOoT5VIQZbqAf0f09zTKNkr-2ksDN1XBGV2KPPTc9VV6T7ymqi6Nds3H2yU5IPG9E8BHv8Lg-cFbH-XuLLNbYhZwow7gd/s320/mission_olive_113_crop.jpg" width="200" /></a></div>Posting this here bc Pinterest couldn't see it on the <a href="http://www.woodweb.com/exchanges/lumber/posts/522885.html">page</a> I found it.carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-30216689292071251012011-12-09T19:12:00.000-08:002011-12-09T19:14:27.006-08:00Spinach CakesOh, man, it's been so long! Must have a kid or something.<br />
<br />
Owen loves his greens (for now) so I'm taking full advantage.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfemyQbHq9FRVAC7766ZZ5BD7b-xNKRBShytp0ZYEr8GC-LL0ybPrrs93eMLaDzwTdsKgKKBAahDZZsVOB6BNoWENIFoB4ZHZTi-QKzVMQM7_-x0KZDjs9nshd_8nd2JyHVHlvT0O_e6Z/s1600/plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfemyQbHq9FRVAC7766ZZ5BD7b-xNKRBShytp0ZYEr8GC-LL0ybPrrs93eMLaDzwTdsKgKKBAahDZZsVOB6BNoWENIFoB4ZHZTi-QKzVMQM7_-x0KZDjs9nshd_8nd2JyHVHlvT0O_e6Z/s320/plated.jpg" width="320" /></a></div><br />
<br />
<div style="text-align: center;">1/2 c. uncooked quinoa</div><div style="text-align: center;">1/2 c. Onion, finely chopped</div><div style="text-align: center;">2 cloves Garlic, minced</div><div style="text-align: center;">Olive oil</div><div style="text-align: center;">1 10-oz pkg frozen spinach</div><div style="text-align: center;">1 egg</div><div style="text-align: center;">vegetable oil</div><div style="text-align: center;">salt and pepper</div><br />
Cook quinoa according to direction in chicken broth or water. Spin your spinach a salad spinner or squeeze out as much water was you can. Saute onions and garlic in olive oil on med hi heat until translucent with a dash of salt (add more if you used water to cook your quinoa and didn't season it); mix in cooked quinoa and spinach. While the mixture cools for a moment, heat a thin layer of vegetable oil in a big fry pan. Stir in one egg to the mixture and form patties.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhB-RfGFmXUXpCTaHA6OgWumcLgLMcmxUVuUGiPArmuQf3jHQSOz4LU8VmzXOV5zKUe62ftDpRdYqNl2Vwz60coYFkxSKw64w7c86YAxsQe0C2Tj-hvNZ4gntarg5dJUyZ7WFGkJ7gW7f/s1600/fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhB-RfGFmXUXpCTaHA6OgWumcLgLMcmxUVuUGiPArmuQf3jHQSOz4LU8VmzXOV5zKUe62ftDpRdYqNl2Vwz60coYFkxSKw64w7c86YAxsQe0C2Tj-hvNZ4gntarg5dJUyZ7WFGkJ7gW7f/s320/fry.jpg" width="320" /></a></div><br />
Fry in oil until firm, about 3 minutes per side. Let drain on towels before serving.<br />
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Next time, I might add some feta cheese. Yum!carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-88649511870393598402011-10-30T08:45:00.000-07:002011-10-30T08:45:05.619-07:00RatatouilleAndy complains that I watch too many cooking competition shows (the Top Chef franchise, Chopped, Next Food Network Star, Next Iron Chef, Champions, ETC) but I learn so much! Like, last season the winning Next Food Network Star taught me in passing how to make ratatouille: EZPOT!<br />
<br />
E- Eggplant<br />
Z- Zucchini<br />
P- Peppers<br />
O- Onion<br />
T- Tomato<br />
<br />
It's so easy to remember and, now that I have a shiny new mandoline, it's easy to make!<br />
<br />
Slice all the vegetables thin and layer in order starting with Eggplant at the bottom of an 8X8 baking dish; drizzle the top with olive oil and generously salt (while it cooks the olive oil and salt will get to the rest of the layers). Cook for 30-40 minutes at 375. You can add whatever spices and herbs you want through the layers like basil, oregano, thyme, red pepper flakes, anchovies, the works! Go nuts! Oooh, pine nuts would be good...<br />
<br />
Serve over brown rice or pasta or cous cous or white beans or sourdough bread or <i>under</i> chicken or a flaky white fish. Etc.carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-63127187542605960242011-10-25T10:09:00.000-07:002011-10-25T10:09:47.742-07:00Tofu with Rice Noodles and Bok Choyadapted from <i>the best of Cooking Light everyday favorites</i><br />
<i><br />
</i><br />
Rice Noodles<br />
red pepper, julienned<br />
bok choy, chopped<br />
firm tofu, drained and cubed<br />
garlic<br />
red pepper flakes<br />
honey<br />
4 tbs soy sauce<br />
4 tbs rice vinegar<br />
2 tsp sesame oil<br />
olive oil<br />
<br />
Prepare rice noodles according to package directions.<br />
<br />
Meanwhile, whisk together honey, red pepper flakes, soy sauce, rice vinegar and sesame oil (use about 1/4 oil to rice vinegar).<br />
<br />
In a large pan, heat your olive oil over medium high heat. Sautee red pepper for two minutes; add bok choy and sauté for 1 minute; add tofu and garlic and sauté for 2 minutes. Add cooked noodles and sauce and heat through. Serve immediately.carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-22339109375621130132011-09-26T20:16:00.000-07:002011-09-26T20:17:27.006-07:00Roasted Stuffed Acorn SquashThis is FALL.<br />
<br />
2 acorn squashes, halved and cored<br />
pecans, rough chop<br />
onions, chopped<br />
garlic, minced<br />
fresh rosemary, sage, parsley, chopped<br />
dried cranberries<br />
1 cup couscous<br />
olive oil<br />
1 tbs Earth Balance<br />
S+P<br />
<br />
Preheat oven to 375. Oil up your halves, season with salt and pepper and place meat down on your baking sheet. Roast until your fork can pierce the shell, 20-30 minutes.<br />
<br />
Meanwhile, sauté onions and garlic in oil and Earth Balance until translucent. Add your rosemary and sage and sauté til fragrant, 30 seconds or so. Add 1 1/2 cup water, bring to a boil. Mix in couscous, parsley, dried cranberries, and pecans. Remove from heat, cover and let sit for 10 minutes.<br />
<br />
Stuff your mix in the squashes and serve.<br />
<br />
A non-vegan might top with parmesan cheese. ;)carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-88522085501397133272011-09-19T20:01:00.000-07:002011-09-19T20:01:27.781-07:00Moroccan Inspired CousCous and Butternut Squash with Spiced TofuOkay, this came out really great and I have no idea how. It's an amalgam of <a href="http://www.epicurious.com/recipes/food/views/Israeli-Couscous-with-Roasted-Butternut-Squash-and-Preserved-Lemon-102250">three</a> <a href="http://www.thekitchn.com/thekitchn/vegetarian/recipe-cous-cous-salad-with-winter-squash-and-cranberries-043717">different</a> <a href="http://www.danaslatkin.com/vegetarian-recipes/roasted-moroccan-spiced-vegetables-and-couscous-with-tofu-and-tomato-broth/">recipes</a> and had the potential to go terribly wrong. Andy wanted me to look at something on TV and I literally could not leave the stove for a few seconds or lose the plot of the whole thing.<br />
<br />
Anyway, it was delicious! As usual, all quantities are approximate.<br />
<br />
Tofu:<br />
1/2 tsp Cayenne pepper<br />
1/2 tsp Cumin<br />
1 tsp Brown sugar<br />
1/2 tsp Cinnamon<br />
1/2 tsp Unsweetened cocoa powder<br />
1/2 tsp Salt + 1/2 tsp Pepper<br />
1/2 tsp dried mustard<br />
Tofu<br />
<br />
CousCous:<br />
2 tbs toasted pine nuts<br />
dried cranberries<br />
1 cup couscous<br />
handful chopped parsley<br />
<br />
Dressing:<br />
Orange zest<br />
juice of one lemon<br />
1/2 tsp cumin<br />
1/2 tsp cinnamon<br />
olive oil<br />
<br />
Butternut squash, cubed<br />
<br />
1. Preheat oven to 375 and position rack to the tope 1/3 of your oven. Cube squash and toss with olive oil and a dash of salt. Arrange in a single layer and roast til tender (20-30 minutes depending on the size of your cubes). Set aside.<br />
<br />
2. Cut your tofu into slabs and drain by wrapping in paper towels and setting a plate on top for weight. Leave for 15 minutes.<br />
<br />
3. In a small bowl, mix together your rub ingredients. When tofu is drained, dredge in rub. Pan fry in a couple teaspoons of olive oil. Keep in a warm oven (225) until you need them.<br />
<br />
4. Toast pine nuts in a small pan. Boil 1 cup of water; add dry couscous, cranberries, parsley, and pine nuts. Stir, remove from heat, cover and set aside for 5 minutes. Fluff with a fork.<br />
<br />
5. Toss together dressing ingredients in a large bowl. Toss in prepared couscous and squash.<br />
<br />
6. Plate with tofu on top.carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-82828356410010835062011-09-18T19:00:00.000-07:002011-09-18T19:01:11.932-07:00Black Bean Hummus and TaboulehThanks, Mark and Kristi for the black bean hummus suggestion; I will seriously never use chickpeas again.<br />
<br />
Black Bean Hummus<br />
<br />
1 can black beans with 1/2 their juice<br />
juice of 2 lemons<br />
3 cloves roasted garlic<br />
7 tbs tahini<br />
<br />
Puree all in your food processor and refrigerate.<br />
<br />
Tabouleh<br />
<br />
(play with the quantities)<br />
juice of 2 lemons<br />
1c cooked bulgar wheat<br />
cucumber, diced<br />
mint, chopped<br />
parsley, chopped<br />
tomato, diced<br />
scallions, chopped<br />
olive oil<br />
salt<br />
<br />
Prepare bulgar wheat according to package directions (cooks a lot like cous-cous or quinoa: bring water to a boil and simmer for 12-15 minutes). Mix in with the rest of your ingredients and refrigerate. Serve chilled.carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-58204737916453662162011-09-18T13:18:00.000-07:002011-09-18T13:18:51.868-07:00Vegan Whole Wheat PancakesAdapted from <a href="http://vegetarian.about.com/od/breakfastrecipe1/r/veganpancakes.htm">here</a><br />
<br />
I like this recipe because it doesn't make too much batter, they are super light and vegan!<br />
<br />
1c whole wheat flour<br />
1c almond milk (or soy)<br />
2tsp baking powder<br />
2tbs veg oil<br />
pinch salt<br />
<br />
Mix ingredients. Use margarine or Earth Balance to make the pancakes on your griddle or fry pan on medium high heat. Lower the heat to medium after the first flip. I topped mine with raspberries, yum!carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-90242951686387334972011-09-16T11:07:00.000-07:002011-09-16T11:07:10.636-07:00Hummus, flatbreadAndy got a box of tabouli from Whole Foods, it was not very good; tasted like powdered, dusty bulgur wheat. No thanks. But my homemade <a href="http://arabicbites.blogspot.com/2007/12/10-minutes-dough-or-as-i-call-it-all.html">flatbread</a> and hummus was great!<br />
<br />
<b>Hummus</b><br />
1 can garbonzo beans with half their juice<br />
7 tbs tahini<br />
4 cloves roasted garlic<br />
1/4 c olive oil<br />
juice of two lemons<br />
Salt<br />
<br />
Mix all in your food processor till as smooth as you want.<br />
<br />
<b>Flatbread</b><br />
Preheat oven to 375, follow <a href="http://arabicbites.blogspot.com/2007/12/10-minutes-dough-or-as-i-call-it-all.html">directions</a>, pat into little pancakes and bake for 10-15 minutes.carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-37464140938530362952011-09-15T16:31:00.000-07:002011-09-15T16:34:34.232-07:00Vegan Shepard's PieIt's a lot like <a href="http://lttlpggy.blogspot.com/2011/04/shepards-pie.html">this</a> but with squashes and carrots. Just as yummy but vegan!<br />
<br />
Ingredients<br />
<br />
Potatoes, peeled and cubed<br />
Almond/Soy/Rice Milk<br />
Earth Balance<br />
Cloves garlic, whole roasted then minced<br />
<br />
Olive oil<br />
3c various diced squashes and carrots<br />
Cloves of garlic, whole roasted then minced<br />
2 tbl shallots, minced<br />
2tbl rosemary, chopped<br />
3tbl flour<br />
1 1/2 c veggie broth<br />
S+P<br />
<br />
Preheat oven to 375.<br />
<br />
Dice veggies, spread in a single layer with the whole garlic cloves on a lined cookie sheet, coat with olive oil and pinch of salt and pepper, and roast until the carrots are sort of soft or 30 minutes.<br />
<br />
While the veggies roast, boil potatoes until soft. Mash potatoes with Earth Balance, salt and pepper, and your milk. Mince and then add the roasted garlic cloves. Set aside.<br />
<br />
In a big pan, sautee the shallots, garlic and rosemary until soft and add veggies. Mix the flour into the veggie broth and pour the mixture into the pan with the veggies. Let that simmer for a minute and thicken.<br />
<br />
Pour the veggie mix into the bottom of an 8X8 pan, top with mashed potatoes and bake for 20 minutes. Enjoy!!carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-13652609800609326482011-09-11T15:50:00.000-07:002011-09-11T15:50:18.294-07:00Another Life ChangeI had my baby in March. I don't want to be morbid but, yikes, here I go: if I thought I was afraid to die before he arrived, now I'm petrified. I really, <i>really</i> want to live to see Owen grow up. Go to college, get married, have kids, turn 50. The works.<br />
<br />
Which is why the documentary <i>Forks Over Knives</i> affected me so powerfully, I think. I watched scientists say I could avoid cancer, diabetes, heart disease and chronic illnesses by adopting a plant-based diet and they had statistics to back it up. I freaking love stats: I feel like they are the closest thing to proof of a theory anyone can get. The film explored the environmental impact of eating meat which is pretty terrible; the dubious morality of raising animals only to overfeed, pump with hormones, trap in cages, and then slaughter them; the way the different food industries falsely brand themselves as <u>the</u> source of nutrients we can get from more responsible sources; and the health benefits of being vegan.<br />
<br />
So, at the risk of sounding like a 17 year old high school girl entering a phase: I'm going vegan. Since watching the movie, I've begun to read The China Study by Dr. T. Colin Campbell, I've watched Sanjay Gupta's "The Last Heart Attack" (Bill Clinton is vegan now!), listened to some podcasts and read a bunch of articles. I've researched how it will affect me as a nursing mother and have found it doesn't. I've started taking my prenatal vitamins again for the Vitamin B12.<br />
<br />
This blog will now be vegan. I'm hoping to put together a collection of truly yummy dishes that me and my family will love.carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-34393893117251393202011-09-10T12:37:00.000-07:002011-09-10T12:37:56.424-07:00Awesome Vegan Chocolate Cake<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So freaking good. Adapted from an <a href="http://bit.ly/o2es6B">Instructables</a>. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cake Ingredients<br />
</span></span><span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 c wheat flour</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 c white flour</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup raw sugar<br />
1/3 cup unsweetened cocoa powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 cup warm coffee<br />
1 tsp vanilla or almond extract<br />
1/3 cup vegetable oil<br />
1 tsp distilled white vinegar<br />
<br />
Chocolate Glaze Ingredients<br />
<br />
1/2 cup raw sugar<br />
4 tbsp margarine (Earth Balance works)<br />
2 tbsp soy/almond milk<br />
2 tbsp unsweetened cocoa powder<br />
2 tsp vanilla extract</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat over to 350 degrees.</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix dry ingredients well then mix in wet. Cook for 30-40 minutes in an 8X8 square cake dish or until toothpick comes out clean. Let cool if you can stand it.</span></span><br />
<span class="Apple-style-span" style="background-color: white; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;">For the glaze, bring all the ingredients except the extract to a boil for two minutes, stirring constantly. Remove from heat and stir in vanilla; keep stirring for a bit. Pour onto cake.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;">SO GOOD.</span></span>carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-7070847352000942442011-07-27T13:40:00.000-07:002011-07-27T13:40:01.854-07:00Roasted Peppers SoupPeppers were 10 for $10 at the grocery store the other day which is totally unheard of so I grabbed some, of course. I ate some with cheese and then thought, okay, now what? Soup!<br />
<br />
Roasted Pepper Soup<br />
adapted from Epicurious.com<br />
<br />
3 tri-color peppers, cut up into big pieces<br />
1 small jalapeno<br />
1/2 c. half n half<br />
4 cups chicken stock<br />
olive oil<br />
S+P<br />
<br />
Preheat oven to 400. Toss the cut up peppers in olive oil and salt and place in a baking pan. Roast until soft and browned, stirring occasionally (although to be honest I always forget that step when I roast anything), about 50 minutes. Transfer to pot and add chicken broth, boil to meld flavors, 10 minutes or so. Working in batches with your blender or with the love of your life, your immersion blender, blend till smooth. Let cool slightly before stirring in half and half. Salt and pepper to taste.<br />
<br />
You can either roast or leave raw your jalapeno depending on how spicy you want your soup: a roasted jalapeno will be a lot mellower in the spice department.<br />
<br />
Serve with sandwiches.carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-47745890372375128862011-04-12T21:26:00.000-07:002011-04-12T21:43:40.901-07:00Coriander Scallops with Orange-Ginger DressingThis is such a quick, easy weeknight dinner, thank god, because babies are a lot of work.<br />
<br />
from Epicurious<br />
<br />
Coriander Scallops with Orange-Ginger Dressing<br />
2 servings<br />
<br />
12 scallops<br />
coriander seeds, crushed<br />
<br />
1 tbs cilantro<br />
2 tbs olive oil<br />
2 tbs balsamic vinegar<br />
2 tsp ginger, minced<br />
3 tbs orange juice<br />
S+P<br />
<br />
Salt and pepper scallops, dredge in crushed coriander seeds and place in hot pan with olive oil. Sautee 1 1/2 to 2 minutes each side. Combine the second group of ingredients in a small bowl for the dressing. Serve scallops and dressing over mixed greens. (I grilled some ciabatta slices brushed with the dressing for a starch.) Yum!carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-72372260077971741452011-04-08T10:42:00.000-07:002011-04-08T10:42:49.452-07:00Shepard's PieHoly crap, it's been a while! Honestly, one of the last things on my min dat the end of the day is cooking! I got a fussy baby most evenings. But this recipe was easy and a winner.<br />
<br />
Shepard's Pie<br />
<br />
2 Potatoes, cubed<br />
1 lb ground turkey<br />
1 onion, chopped<br />
3 carrots, chopped<br />
3 stalks of celery, chopped<br />
2 cloves garlic, minced<br />
olive oil<br />
1 cup chicken broth<br />
3 tbs flour<br />
rosemary<br />
sour cream<br />
milk<br />
butter or butter sub<br />
S+P<br />
1 tsp dried thyme<br />
Parsley to taste<br />
<br />
Preheat oven to 400.<br />
<br />
Boil potatoes til soft. Drain. Add sour cream, salt and pepper, butter and milk and mash over low heat til thick. Set aside.<br />
<br />
Cook veggies in olive oil til soft and then add garlic, salt and pepper; cook for twenty seconds more. Add ground turkey, rosemary and thyme; cook til meat is no longer pink. Mix 3 tbs of flour into chicken broth and pour into ground turkey mixture. Cook until thickened.<br />
<br />
Spoon meat mixture into shallow baking dish, top with mashed potatoes and bake in the oven for 30 minutes. Done!<br />
<br />
I'm actually going to try this again tonight but with cubed chicken and phyllo dough as the topper to make chicken pot pie. I'll let you know how it turns out!carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-74496575437677271462011-03-06T20:19:00.000-08:002011-03-06T20:19:52.864-08:00Menu Week of March 7, 2011Gotta keep things simple because who knows when this babe will make his grand entrance. So, instead of assigning certain dishes for certain days, I'm just going to be flexible.<br />
<br />
<a href="http://www.foodnetwork.com/recipes/down-home-with-the-neelys/broccoli-soup-recipe/index.html">Broccoli Soup</a> and Chicken Salad Sandwiches<br />
Roast Chicken, Rice and Brussel Sprouts<br />
Spicy Maple Salmon ( think I'll try a glaze, mix it up a bit), broccoli (hey, it's in season), Goat Cheese Quinoa<br />
<a href="http://lttlpggy.blogspot.com/2009/12/puttanesca-sauce.html">Pasta Puttenesca</a> (have to have this every week now, per Andy)carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-49142903891360872222011-03-06T19:42:00.000-08:002011-03-06T19:42:44.981-08:00Split Pea SoupI woke up the other day salivating for my mom's split pea soup of my youth. Split peas fall apart in a soup so there's no need to puree anything and it's just so easy to make and it smells delicious even if you're just learning to use your new dishwasher and accidentally melt a plastic lid and don't notice until you're like, what the hell? It should only smell like soup in here! Oops.<br />
<br />
<a name='more'></a><br />
<br />
Split Pea Soup<br />
<br />
Bacon (or ham works)<br />
Olive oil<br />
Onions<br />
Garlic<br />
Carrots, chopped<br />
4 cups veg or chicken broth<br />
Bag of split peas<br />
<br />
Sautee your bacon til fat renders in a little olive oil then add your veg, cook until soft. Add your broth and peas and cook, cook, cook until peas literally fall apart. I might make it again this week, it' so good.<br />
<br />
Oh, and did you know you can freeze bacon in case you don't know what to do with all the rest of the package you bought exclusively to make Split Pea Soup? It's true.carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-63727534564016140932011-03-06T19:32:00.000-08:002011-03-06T19:32:59.800-08:00Tipsy ShrimpI intended to make shrimp scampi but had no white cooking wine on hand, just beer so I had to improvise! Which is good because seriously a new house deserves some new recipes, yes? Even if the kitchen is still roughly the same size? Yes.<br />
<br />
<br />
<a name='more'></a><br />
<br />
Tipsy Shrimp<br />
<br />
1 lb uncooked, deveined shrimp, shell on (flavor!)<br />
1 bottle of beer<br />
Butter<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Juice of one lemon</div><div>Onions</div><br />
Garlic<br />
Salt and pepper<br />
Red pepper flakes (optional)<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Parsley, chopped</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cherry tomatoes</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Linguine or rice</div><br />
<br />
Bring beer to a boil and add shrimp; cook until pink, remove with slotted spoon and set aside. Add the butter, lemon juice, onions, garlic, red pepper flakes and salt and pepper to taste (honestly as much butter as you want, I'm usually good with 2 or 3 tbs). Cook on med high heat til onions are soft. Add back the shrimp and toss in the parsley and tomatoes, cook til tomatoes are hot but before their skin starts to peel back (5-7 minutes). Serve over linguine or rice.carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0tag:blogger.com,1999:blog-4934534912791859156.post-74981572191602927832011-03-06T19:19:00.000-08:002011-03-06T19:19:40.441-08:00Cantaloupe SherbetOh, man, between moving and Baby-Wait 2011, I've been pretty busy! But one of the great things about moving is unearthing all the stuff I'd all but forgotten about. I don't know how I forgot I had an ice cream attachment for my Kitchen-Aid, it's practically brand-new, but I did forget. No matter, I'll make up for it.<br />
<br />
So, anyway, I bought a cantaloupe this week and was completely overwhelmed by the amount of fruit it yielded. I'm only one person, I can't eat that much fruit before it goes bad! Sherbet to the rescue<br />
<br />
<br />
<a name='more'></a>Cantaloupe Sherbet<br />
<i>adapted from Epicurious</i><br />
<br />
Ingredients:<br />
<br />
1/2 c. water<br />
1/2 c. sugar<br />
lemon zest<br />
lemon juice<br />
2 tbs vodka (or rum or clear licorice liquor)<br />
1/2 cup kefir (or milk or heavy cream)<br />
1 cantaloupe, chopped<br />
<br />
Prep:<br />
Make a simple syrup by dissolving the sugar in the water. Add the zest and vodka and let simmer for 5 minutes. Set aside to cool. Once cool, stir in lemon juice and chill til cold (a couple of hours). Puree your melon in a food processor or blender until smooth, add kefir and chilled syrup. Freeze in your ice cream maker according to manufacturer's instructions and transfer to airtight container. It will firm up in the freezer. If you don't have an ice cream maker, you can transfer to an airtight container and stir every once in a while for three hours until desired consistency is reached and, once again, it will continue to firm up in the freezer.carinahttp://www.blogger.com/profile/01490105355792709365noreply@blogger.com0