tag:blogger.com,1999:blog-60930739662357355222024-03-13T09:36:10.693-04:00Kitchen CatharsisDiannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-6093073966235735522.post-23226562013453551842012-08-28T21:44:00.000-04:002012-08-28T21:44:28.400-04:00A Quinoa Salad for Melissa<div class="separator" style="clear: both; text-align: center;">
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Last week I hosted a bridal shower for my daughter Melissa. I made the decision to have the party at my home for a few reasons. If Melissa had her way, she would be getting married in our backyard...The yard where she napped in the shade of the maple tree as a wee little baby...The yard where she spent countless hours on her beloved swing trying to touch the sky with her toes and swinging upside down from the trapeze...The yard where she and the neighborhood kids played red light green light, caught fireflies and splashed in the pool...The yard where she had her Sweet 16 and discovered that the four person hot tub could really hold ten. But a wedding? I can't make that happen, but a shower on the other hand, I could handle.<br />
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I also knew that Melissa would appreciate a mostly vegetarian menu that I could create, keeping her likes and dislikes in mind. I was right. I'm not going to lie, it was a lot of work and thank God for my good friend Barbara whose help was invaluable. I owe her big-time. This was truly a labor of love and I enjoyed every minute of it. I wish I had taken photos of the process, but I knew that playing photographer would slow me down. Everything was homemade with the exception of the rolls, which were purchased at a local bakery and the mini cupcakes, courtesy of Mike's mom Diane. In the end, it was all worth it. It turned out to be a beautiful day and Melissa has yet another backyard memory.<br />
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<span class="Apple-style-span" style="font-size: large;">The Menu</span></div>
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<u><i>Beverages</i></u><br />
Arnold Palmers</div>
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Pom Spritzers</div>
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Wine</div>
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San Pellegrino</div>
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<i><u>Nibbles</u></i></div>
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Crudite Cups with Buttermilk Herb Dressing</div>
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White Bean Hummus on Endive and Cucumber Coins</div>
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Mini Martini Shrimp Cocktail</div>
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Open Faced Cucumber Sandwiches with Garlic Herb Cheese Spread</div>
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<i><u>Main</u></i></div>
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Asparagus, Onion and Gruyere Quiche</div>
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Mushroom, Asparagus and Gruyere Quiche</div>
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Spanakopita</div>
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California Chicken Salad with Grapes and Sliced Almonds</div>
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Mini Rolls</div>
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Quinoa and Black Bean Salad with Cilantro Lime Dressing</div>
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Baby Field Greens with Artichokes and Red Roasted Peppers, with Dijon Vinaigrette </div>
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Home Grown Millionaire Tomato Salad with Basil Chiffonade </div>
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<i><u>Dessert</u></i></div>
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Watermelon Heart Fruit Skewers</div>
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Assorted Mini Cupcakes</div>
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Sweet Strawberry Scones with Tart Strawberry Jam</div>
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Chocolate Dipped Shortbread Hearts</div>
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Coffee and Tea</div>
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I managed to take a few photos, but not as many as I would have liked. I guess I was a bit preoccupied. <br />
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Since Melissa is a vegetarian, she was able to eat everything except the chicken salad and shrimp cocktail which she greatly appreciated. Oh, and I also made her a mushroomless quiche, acknowledging her mushroom aversion. It was her day and I wanted her to be able to eat, not forced into the usual singular vegetarian option had the shower been held at a local restaurant. Eggs and dairy were used in several dishes (which she eats) but I also wanted to make a protein rich dish that might appeal to any vegan friends. I opted to make a quinoa salad. <br />
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If you're not familiar with quinoa, pronounced keen-wha, it's time to try something new. It's SUPER healthy and you can learn a little about it <a href="http://skinnychef.com/blog/quinoa">here</a>. I'm pretty sure that we had several quinoa converts that day. This salad is best served at room temperature. Make it a day ahead of time to allow the flavors to blend. If you have a rice cooker, you may opt to cook the quinoa in the rice cooker. I don't have one, but I've read it makes perfect quinoa. If that is the case, forget about toasting the quinoa and follow the recipe from the point where your quinoa is cooked. REMEMBER: <b>Always rinse the raw quinoa </b>thoroughly no matter how you cook it. It must be rinsed several times to remove the bitterness. <br />
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<span style="font-size: large;">Quinoa and Black Bean Salad with Cilantro Lime Dressing</span></div>
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<a href="https://sites.google.com/site/kitchencatharsisrecipes/quinoa-and-black-bean-salad">Click to print recipe</a></div>
<i>Adapted from Gourmet Magazine, July 1994</i><br />
Serves 6 as a Main Dish or 10-12 as a side<br />
<ul>
<li>2 teaspoons canola oil</li>
<li>1 1/2 cups quinoa</li>
<li>3 cups vegetable broth or water</li>
<li>1 15 ounce can of black beans, rinsed and drained</li>
<li>2 tablespoons red wine vinegar</li>
<li>1 1/2 cups cooked corn - 2 large ears or blanched frozen corn like Trader Joe's</li>
<li>1 cup of diced peppers, any combo of red, orange, yellow, green - color is good!</li>
<li>1 jalapeno pepper, seeded and finely minced- up it to 2 if you like spice</li>
<li>1/4 cup fresh cilantro, chopped</li>
<li>6 tablespoons fresh lime juice - about 4 limes</li>
<li>1 teaspoon ground cumin</li>
<li>1/4 plus 1/2 teaspoon kosher salt</li>
<li>1/4 teaspoon ground pepper</li>
<li>1/3 cup olive oil</li>
<li>additional salt and pepper to taste</li>
</ul>
<ol>
<li>Rinse quinoa thoroughly, by soaking in a bowl of cold water- change water several times until water looks clear, drain in a sieve.</li>
<li>In a large nonstick skillet, heat 2 teaspoons of canola oil. Add the quinoa and toast until light golden in color, stir often to prevent burning. Remove from heat.</li>
<li>In a medium saucepan, cook the quinoa in the vegetable broth <b>according to package directions</b>. There are many kinds of quinoa, but generally you use a 2:1 ratio, liquid to quinoa. It generally cooks up in 15 minutes. </li>
<li>While quinoa is cooking, mix the beans with the vinegar, and 1/4 teaspoon of salt. </li>
<li>Add the corn, diced peppers, jalapeno and toss. </li>
<li>When quinoa is cooked, remove it from the heat and transfer to a large bowl to cool. Fluff with fork.</li>
<li>In another small bowl, make the dressing- whisk the lime juice, cumin, remaining salt (1/2 teaspoon), and pepper with the olive oil. Set aside.</li>
<li>Toss the beans, corn, and pepper mix with the cooled quinoa. </li>
<li>Add the cilantro and the dressing. Toss well, cover and refrigerate.</li>
<li>Allow flavors to blend for several hours or overnight. Correct the seasoning. Serve at room temperature. </li>
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Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-74680452034047738252012-08-05T14:09:00.002-04:002012-08-05T14:22:13.537-04:00Zucchini, Bacon and Gruyere Quiche or Zucchini Explosion Part lll<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Are you tired of zucchini yet? Yes, like everyone else who has a vegetable garden, we've been eating a whole lot of zucchini. When zucchini isn't the star of the meal, we've been eating the obvious side dishes: grilled zucchini, sautéed zucchini, zucchini with tomatoes sprinkled with a little feta cheese and on and on and on.... </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So the other night when Paul said, "I don't think we have anything in the house for dinner." </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I quickly replied, "Are you kidding, we have zucchini!"...... I thought I heard a groan.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I poked my head in the fridge and saw we really didn't have much in the house. There was a small piece of Gruyere, eggs, milk, a little bit of cream, a few strips of bacon, some berries, salad greens, cucumbers, and two bottles of Guinness that have been hiding in the back for several months. I opened my freezer drawer and saw a pie crust from...I don't know when. Looks like we are having quiche. Having a pie crust in the freezer made it a no brainer. Although I would usually prefer to make my own crust, it was a warm humid night and even with the AC on, it wasn't the best of conditions to start messing with pie dough. We were hungry, not picky. It was already 6pm, so I defrosted the frozen dough in the microwave, grabbed the Gruyere, eggs, milk, cream, bacon and a few shallots I found hiding in my onion basket. By 7:15 we were enjoying a piece of silky quiche, green salad and glass of Pinot Noir. Not bad for having nothing in the house!</span><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> Zucchini, Bacon and Gruyere Quiche</span></b> <span style="font-size: x-small;"> </span></div>
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<span style="font-size: x-small;"> <a href="https://sites.google.com/site/kitchencatharsisrecipes/zucchini-bacon-and-gruyere-quiche">Click here for printable recipe</a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slightly adapted from: <i>Gourmet Magazine,
December 2005</i><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Makes one 9 inch quiche<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span>1 refrigerated pie dough or your favorite recipe<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span>4 slices of bacon, cut into 1/2 inch pieces<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span>2 teaspoons olive oil<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span>2 medium zucchini cut in half lengthwise then
sliced thin (half moons)<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span>1 large shallot, cut in half and sliced thin<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span>1/4 teaspoon salt<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span>1/4 teaspoon coarse black pepper<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span>1/2 cup cream<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span>3/4 cup milk<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span>3 extra large eggs<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-list: Ignore;">•<span style="font: 7.0pt "Times New Roman";">
</span></span>1 cup grated Gruyere or Comte cheese</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Crust:<o:p></o:p></span></div>
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<ol>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Set oven to 425 degrees.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">On a floured board, roll out dough into an 11"
circle. Ease the crust into the quiche pan. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Blind bake crust- place a piece of parchment over
crust, fill with pie weights or dry beans.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake in oven for 15 minutes. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After 15 minutes, take crust out of oven and remove parchment and
weights. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Return to oven and bake for another 5 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove from oven and set aside.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Reduce the oven temperature to 350 degrees.</span></li>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">While crust is baking, prepare the filling. </span></div>
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<ol>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a medium skillet, cook bacon until crisp. Remove from pan with a slotted spoon and drain on a paper towel. Discard bacon fat unless you are hardcore and want to saute your veggies in bacon fat. (if you do this, omit the olive oil)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the olive oil to the pan, heat for 30 seconds, then add the shallots. Saute the shallots for minutes, then add the zucchini sprinkled with half of the salt and pepper. Saute until zucchini begins to brown. Remove from the pan and set aside.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wipe out pan, then pour in milk, cream, and remaining salt and pepper, heating it until just warm (feel free to use a clean saucepan). Remove from heat when warm.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Break eggs into a mixing bowl, whisk thoroughly. Slowly whisk in the warmed milk/cream. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Stir in the bacon, veggies and cheese. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour mixture into the prepared crust. Bake in 350 degree oven for 25- 30 minutes until set. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Let quiche cool on a rack for 15 minutes before cutting. </span></li>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Quiche can be served warm or at room temperature. I believe the flavors in the quiche become more pronounced when allowed to cool. Refrigerate leftovers and enjoy the next day. I like to take it out of the fridge about a half an hour before serving, just to get the chill off. Quiche freezes well too. Why not make two? </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Experiment with quiche fillings. Make a breakfast, lunch or dinner quiche. They are highly adaptable. Mini quiches make great appetizers too!</span></div>
<span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><br /></span>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-7272037869687416042012-07-24T17:04:00.001-04:002012-07-24T17:04:48.389-04:00Zucchini Fritters with Chipotle Cream or Zucchini Explosion Part II<div class="separator" style="clear: both; text-align: center;">
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Last year, when I was drowning in zucchini, I tried making zucchini fritters. I wasn't overly impressed with them. I tried my hand at them twice. The second time I added a little grated potato for body. It was a slight improvement, but not blog worthy. I've been thinking about those fritters...and then it came to me. While I was searching for different appetizers from my favorite bloggers, I came across <a href="http://annies-eats.com/2012/02/17/okra-cornmeal-cakes-with-chevre-and-roasted-tomatoes-for-courtneys-virtual-baby-shower/">cornmeal cakes on Annie's Eats.</a> Cornmeal, that's it! Cornmeal would be the perfect ingredient to give my fritters enough body without being bland. Annie's recipe inspired me to try again. This time, in my humble opinion, I came up with a blog worthy recipe.<br />
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<span class="Apple-style-span" style="font-size: large;"><b>Zucchini Fritters with Chipotle Cream</b></span></div>
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<b><a href="https://sites.google.com/site/kitchencatharsisrecipes/zucchini-fritters-with-chipotle-cream"><span class="Apple-style-span" style="font-size: xx-small;">Click here for printable recipe</span></a></b></div>
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<span class="Apple-style-span" style="font-family: inherit;">Makes 2 dozen</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
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For Fritters:</div>
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2 cups of grated zucchini (not packed)</div>
<div style="text-align: left;">
1 large shallot, finely minced</div>
<div style="text-align: left;">
1 cup cornmeal</div>
<div style="text-align: left;">
2 teaspoons baking powder</div>
<div style="text-align: left;">
1/2 teaspoon chili powder</div>
<div style="text-align: left;">
1/4 teaspoon smoked paprika</div>
<div style="text-align: left;">
1/2 teaspoon salt</div>
<div style="text-align: left;">
1/4 teaspoon pepper</div>
<div style="text-align: left;">
1/2 cup water (you may have to add 1/4 cup more depending on how wet your zucchini is)</div>
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1/2 cup of non-fat Greek yogurt (get a good brand like Fage)</div>
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2 extra large eggs</div>
<div style="text-align: left;">
1 cup grated cheddar, jack or pepper jack cheese (which ever you like)</div>
<div style="text-align: left;">
Canola oil for cooking</div>
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Chipotle Cream</div>
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2 chipotle peppers in adobo sauce</div>
<div style="text-align: left;">
1 cup non-fat Greek yogurt or </div>
<div style="text-align: left;">
2 green onions, sliced for garnish</div>
<div style="text-align: left;">
a sprinkle of smoked paprika for garnish</div>
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<div style="text-align: left;">
First make the Chipotle Cream so the flavors can meld.</div>
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</div>
<ol>
<li>Chop 2 canned chipotle peppers in adobo sauce. When I open a can of chipotles, I use what I need, then pack the remaining peppers and sauce in snack size zip lock bags. I usually pack 2 per bag and put all the little bags in a sandwich ziplock and pop them in the freezer. A can usually lasts me all year. When I need them I just take them out and chop away while they are frozen. They chop and thaw 1, 2, 3.</li>
<li>Mix the chopped chipotles and sauce together with 1 cup of yogurt. Set aside.</li>
</ol>
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Fritters</div>
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<ol>
<li>Whisk cornmeal, baking powder and spices together in a bowl.</li>
<li>In another bowl, whisk the eggs, yogurt and 1/2 cup of water together until smooth.</li>
<li>Gently squeeze the grated zucchini, removing excess water and add it to the egg-yogurt mixture. Mix in the minced shallots.</li>
<li>Combine liquid ingredients with the dry ingredients. Don't over mix.</li>
<li>Fold in the cheese. </li>
<li>The batter should be like lumpy pancake batter. If it is too thick add a little more water. If it is too thin add cornmeal, 1 tablespoon at a time. The grated zucchini is pretty wet, and may alter exact amounts of water or cornmeal.</li>
<li>In a large nonstick pan, heat 2 tablespoons of canola oil over a medium low heat. Using a tablespoon, add one heaping spoonful of batter to the pan. Spread mixture evenly using the back of the spoon. Repeat, filling pan with fritters and cook over medium low heat. Cook until brown about 4 minutes, then flip and cook the other side, about another 4 minutes. You don't want these to brown too quickly or they will be raw inside, adjust heat accordingly.</li>
<li>Remove from pan and set fritters on a plate covered with paper toweling to absorb excess oil, keep warm. Finish cooking the rest of the batter. </li>
<li>Serve immediately, topped with a dollop of chipotle cream, sprinkled with smoked paprika and green onion.</li>
</ol>
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<span class="Apple-style-span" style="font-size: large;"><b><br /></b></span></div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-60437629997125854642012-07-22T15:49:00.000-04:002012-07-22T16:01:35.949-04:00Zucchini Explosion!<div class="separator" style="clear: both; text-align: center;">
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Zucchini has taken over my garden. We've had a bounty of zucchini over the past few weeks. Several days ago, I checked on my garden before I left for work. I eyed several young zucchini, and decided they needed another day to grow and planned to harvest them the following morning. The following day came along with torrential rain, so I never made it out to the garden. The day after that was hot and steamy. I was running late that morning and didn't get a chance to check on the zucchini until I got home from work later that evening. To my horror...my zucchini turned into 10 inch monsters that resembled stubby baseball bats. I'm guessing the rain and the intense heat accelerated their growth and left me with these monsters. I know some people intentionally let their zucchini grow like watermelons, I'm just not one of those people. Bloated zucchini tend to become seedy and flavorless. It was depressing. Never-the-less, I made the best of it. I picked about a dozen of the oversized beasts. As I picked, I thought about all the things I would<i> not </i>be able to do with them. One thing for sure, I could stuff them. The other thing I could do, was give some away along with this recipe!<br />
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Don't be afraid to use what you have on hand. You can add mushrooms or diced summer squash. Make them meatless and add some cooked rice or quinoa. The possibilities are endless.<br />
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<span class="Apple-style-span" style="font-size: large;"><b>Stuffed Zucchini</b></span><br />
<b><a href="https://sites.google.com/site/kitchencatharsisrecipes/stuffed-zucchini"><span class="Apple-style-span" style="font-size: xx-small;">Click here for printable recipe</span></a></b></div>
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Serves 4</div>
<div>
<br /></div>
<div>
2 large zucchini</div>
<div>
2 tomatoes, diced or a 14 ounce can of petite diced tomatoes</div>
<div>
1 pound italian sausage removed from casing (you can use turkey). I used a combo of hot and sweet<br />
1 red bell pepper, diced<br />
1 small red onion, diced<br />
2 cloves garlic, crushed and minced<br />
1/4 cup vegetable broth<br />
1 tablespoon fresh basil, torn into small pieces<br />
1/4 cup grated Romano or Parmesan cheese<br />
1/4 cup panko or Italian bread crumbs<br />
salt and pepper to taste<br />
a drizzle or two of extra virgin olive oil<br />
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</div>
<ol>
<li>Preheat oven to 350 degrees.</li>
<li>Spray the bottom of a 13x9 inch baking pan with cooking spray.</li>
<li>Cut the zucchini lengthwise. Hollow out and remove the pulpy, seedy center of each half (a grapefruit spoon works beautifully for this) being careful to not dig too deep into the "flesh" of the zucchini.</li>
<li>Remove casings from sausage. In a medium frying pan over medium heat, brown the sausage, breaking it up, until fat is rendered and sausage is slightly undercooked. </li>
<li>Drain fat and remove sausage from pan, set aside.</li>
<li>Add a scant drizzle of olive oil to the pan. Add the peppers and onions and sauté over medium heat for 3 or 4 minutes until they just begin to soften. </li>
<li>Add the garlic. Sauté for another minute.</li>
<li>Add the diced tomatoes along with any juices and cook another minute. Return the cooked sausage to the pan, along with the panko, broth, and basil. Mix well and remove from heat.</li>
<li>Loosely, fill each zucchini half with the stuffing mixture. </li>
<li>Top with the grated cheese and a drizzle of olive oil.</li>
<li>Cover pan tightly with aluminum foil.</li>
<li>Bake in the center of a 350 degree oven for 30 minutes.</li>
<li>After 30 minutes, stick a fork into the side of the zucchini to check for tenderness. The fork should pierce the zucchini easily, but the zucchini should still hold its shape. (If you are using smaller zucchini you would have to reduce the baking time) Remove foil and bake another 10 minutes until cheese is brown.</li>
</ol>
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Serve with a green salad and a glass of red wine. Check back soon for more zucchini recipes!</div>
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</div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-14048912520738194412012-06-11T17:05:00.000-04:002012-06-11T17:05:03.069-04:00Chocolate Raspberry Maryann Cake<div class="separator" style="clear: both; text-align: center;">
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This cake is dangerously delicious. Consider yourself warned. It's a match made in heaven, dark chocolate and raspberry, definitely rich, but not too sweet. It was the perfect cake to celebrate the engagement of my daughter Melissa and my soon to be son-in-law, Mike, another match made in heaven. Let me digress for a moment. You may have noticed that I've neglected my blog for a while. It's not that I haven't wanted to blog, I've just been busy. Last month Paul and I headed west and toured the Grand Canyon, Bryce and Zion National Parks, Monument Valley and Lake Powell. We had a fantastic time and when we returned home, I intended to sort though my 2000 new photos, do some inspired cooking and blog about some wonderful southwestern food. But you can see by the large gap since my last posting, <i>that </i>never happened.<br />
A few days after we returned home, Melissa and Mike announced their engagement. Not only did they announce their engagement, but they also announced that the did not want a long engagement and planned to get married this September. Yes, I said THIS SEPTEMBER...time to kick it in gear. They are young, they are in love, and they have energy. They will make this happen even if it kills them! All wedding craziness aside, I couldn't be happier for them. Melissa found her soulmate and we are so pleased to welcome Mike into our family. They complement each other...just like chocolate and raspberry. <br />
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Saturday night, Mike's mother hosted a dinner in celebration of Mike and Melissa's engagement. My job was to bring dessert. After much consideration I decided to make a Chocolate Raspberry Maryann Cake and <a href="http://kitchencatharsis.blogspot.com/2011/08/summer-baked-in-tart.html">this tart</a>. If you are not familiar with a Maryann pan, take a look at it <a href="http://www.amazon.com/Chicago-Metallic-Maryann-Cake-Pan/dp/B000OZRKUE/ref=cm_cr_pr_product_top">here.</a> I've read that Crate and Barrel also carries them. It's sort of an old fashioned cake pan, so maybe your grandma has one buried in the cupboard.<br />
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This recipe was originally posted on the <a href="http://www.williams-sonoma.com/recipe/">Williams Sonoma Recipe</a> site. It is no longer there (maybe because they no longer sell Maryann pans). It originally was garnished with almonds. I adore raspberries and dark chocolate, so I decided to adapt the recipe - doubling the ganache and adding a layer of seedless raspberry preserves, and topped with a fresh raspberry garnish. This makes a big cake folks. It can easily feed 16 chocoholics. It is simple to make, but follow the directions carefully. You can't just throw everything in the mixer and mix...it's a little bit different, not hard, just different. I mixed it using my KitchenAid mixer with the whisk attachment. You can easily mix it by hand if you have a good sized whisk. <br />
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<span class="Apple-style-span" style="font-size: large;">Chocolate Raspberry Maryann Cake</span><br />
<span class="Apple-style-span" style="font-size: large;">... aka...Mike and Melissa Cake</span></div>
<div style="text-align: center;">
<a href="https://sites.google.com/site/kitchencatharsisrecipes/chocolate-raspberry-maryann-cake"><span class="Apple-style-span" style="font-size: x-small;">Click for Printable Recipe</span></a></div>
Serves 16<br />
Adapted from Williams Sonoma Recipes<br />
<br />
Ingredients<br />
<ul>
<li>3/4 cup cocoa powder, plus 2 teaspoons for dusting the pan</li>
<li>2 cups boiling water</li>
<li>2 1/4 cups sugar</li>
<li>2 1/4 cups all purpose flour</li>
<li>1 1/2 teaspoons salt</li>
<li>1 3/4 teaspoons baking soda</li>
<li>6 ounces unsalted butter, melted and <i>slightly</i> cooled</li>
<li>3 eggs</li>
<li>2 1/2 teaspoons vanilla extract</li>
<li>1 cup Hershey's mini chocolate chips</li>
<li>1/2 cup seedless raspberry preserves</li>
<li>6 ounces dark chocolate, chopped or combo of semi sweet and dark (I used 4 ounces of mini chips with an additional 2 ounces of 85% dark chocolate)</li>
<li>2/3 cup heavy cream</li>
<li>1/2 pint fresh raspberries, or more if you want to cover the the top of the cake</li>
</ul>
<div>
Directions</div>
<div>
<ol>
<li>Preheat oven to 350 degrees. Place rack in lower third of oven.</li>
<li>Spray pan with cooking spray and dust with cocoa.</li>
<li>In a bowl of a stand mixer with the whisk attachment, whisk the cocoa, sugar and boiling water together.</li>
<li>On a sheet of wax paper, sift the flour, salt and baking soda together.</li>
<li>In a small bowl (use the bowl that you melted the butter in) whisk the eggs and vanilla into the butter.</li>
<li>Pour the egg-butter mixture into the cocoa-sugar mixture and whisk just until combined.</li>
<li>Whisk the flour mixture into the liquid mixture in two additions. </li>
<li>Using a fine sieve, strain the batter as you pour it into the prepared pan. This is a thin batter. DO NOT SKIP THIS STEP. Since you are dealing with warm butter, eggs and boiling water, there may be a few solids that collect. Discard any solids. ( I had very few)</li>
<li>Sprinkle top of batter with mini chips.</li>
<li>Bake for 45 minutes at 350 degrees. The cake springs back when touched lightly and cake tester or toothpick comes out clean. </li>
<li>Cool on a rack in the pan for 15 minutes.</li>
<li>After 15 minutes, give the bottom of the pan a good tap or two or three on the counter top (to loosen it up). Invert pan on a cooling rack, gently lift off pan making sure cake has released. Cool on rack for at least an hour.</li>
<li>When cake is cool, spread 1/2 cup of raspberry preserves in the well of the cake.</li>
<li>Prepare the ganache...In a small saucepan, heat the cream until it just begins to bubble. Remove pan from stove and add the chopped chocolate. Let it melt for 1 minute. Gently whisk chocolate and cream until smooth. Cool for 5 minutes, whisking occasionally.</li>
<li>Pour the ganache over the raspberry preserves and spread evenly using an offset spatula.</li>
<li>Put the cake in the refrigerator for 10 minutes so the ganache can begin to set. </li>
<li>Remove cake from fridge and decorate with raspberries. </li>
<li>Chill in fridge for an additional hour to set the ganache. </li>
<li>Serve at room temperature. </li>
</ol>
</div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com5tag:blogger.com,1999:blog-6093073966235735522.post-17256776389172477102012-04-15T18:39:00.001-04:002012-04-15T18:45:04.664-04:00Lazy Afternoon Hummus<div class="separator" style="clear: both; text-align: center;">
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Today was one of those lazy days that I just didn't feel like doing anything. The air was warm and summer like. A light breeze blew the wind chimes on the deck, begging me to come out of the house and enjoy this rare April day. At first I felt guilty, having a long list of things I should be doing. But I gave in quickly and enjoyed the quiet of a Sunday afternoon in my own back yard. My yard has come alive again. The grass is green, and the garden is growing. My herbs are growing like crazy and for the first time ever, they all survived the winter. The few cool weather vegetables I've planted have been off to a slow start. The peas are up, as are some of the lettuces, but my radishes and arugula have been the victim of some evil critter. Whatever ate them has good taste. They were heirloom seeds. I hope this is not a foreshadowing of things to come. Anyway, it was too beautiful a day to get aggravated about something over which I had no control....so I decided just to appreciate the moment. <br />
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Being lazy can certainly work up an appetite. I decided to whip up a batch of hummus, thinking I could lure Paul outside with some hummus and an ice cold beer. I was right. He's easy prey.<br />
<a name='more'></a>Hummus is so simple and inexpensive to make. I think homemade hummus is so much better than store-bought hummus. You can customize it to your liking, add or subtract spices, add some roasted red pepper, or spice it up with jalapeno. Use your imagination and taste as you go. Let your taste buds be your guide. Hummus can be made in a blender, but a good food processor does a better job. This hummus is slightly spicy. You can omit the cumin, coriander and hot paprika if you prefer a plain traditional hummus.<br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Spicy Hummus</span><br />
<a href="https://sites.google.com/site/kitchencatharsisrecipes/spicy-hummus"><span class="Apple-style-span" style="font-size: x-small;">Click for Printable Recipe</span></a></div>
Makes about 2 cups<br />
<ul>
<li>3 cloves garlic</li>
<li>1 can of garbanzo beans, 19 ounces - reserve the liquid</li>
<li>2 tablespoons sesame tahini sauce (I've used toasted sesame seeds, processed in the food processor when I didn't have tahini- tasted fine, but "nuttier texture")</li>
<li>4 tablespoons fresh lemon juice</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon ground cumin</li>
<li>1/4 teaspoon ground coriander</li>
<li>1/4 teaspoon hot paprika (or use ground red pepper)</li>
<li>2 tablespoons olive oil</li>
<li>chopped parsley for garnish</li>
</ul>
<div>
Directions</div>
<div>
<ol>
<li>Chop garlic in food processor.</li>
<li>Add the garbanzo beans, lemon juice and tahini sauce. Process 30 seconds.</li>
<li>Remove cover and scrape down sides of food processor. Add salt, spices and olive oil.</li>
<li>Process 1 minute. </li>
<li>Check thickness of hummus. If you like the consistency a little thinner ( like I do) add some of the reserved liquid from the beans, a tablespoon at a time. Pulse processor and check again adding more liquid if necessary. I usually add in 3 tablespoons of liquid. If you decided to add something like roasted red pepper to your hummus, you may not need any liquid. Always check consistency first.</li>
<li>Transfer hummus to a bowl, garnish with a sprinkle of hot paprika and freshly chopped parsley.</li>
</ol>
<div>
Serve hummus with toasted pita chips, celery and carrot sticks. I also like to spread hummus on a turkey sandwich in place of mayo or mustard. It's good stuff! </div>
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<br />Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-54524126629273784682012-04-07T11:00:00.000-04:002012-04-07T11:09:27.473-04:00Avocado and Citrus Salad<div>
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As I anxiously await the arrival of fresh local produce, I have to remind myself, it's only April. The warm weather has lured my brain into summer produce mode and wanting to rush the season. I got an early jump on my vegetable garden this year, having planted peas, arugula, and radishes. They can handle the colder nights and even a light frost. I threw a few mesclun and lettuce seeds in the garden as well....sort of an experiment you might say. Everything I've read says, don't let the warm weather fool you into rushing the planting season, but my lilac, azaleas, and clematis are all poised to bloom. Should I ask them to wait too? Anyway, mesclun and lettuce are a bit more tender and could eat it if we have a frost. I decided to throw caution to the wind. After all, what's the worst thing that could happen? In the meantime, I will have to make do with produce shipped in from other parts of the world. <br />
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Until you can get your hands on some local salad fixings, add some zip to a salad with citrus. I've made this salad with both ruby red grapefruit and clementines. I prefer the tartness of the grapefruit and the beautiful color as well. Use what you like, or whatever you have lurking in your refrigerator. </div>
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<span class="Apple-style-span" style="font-size: large;">Avocado and Citrus Salad with Citrus Dressing</span></div>
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<a href="https://sites.google.com/site/kitchencatharsisrecipes/avocado-and-citrus-salad"><span class="Apple-style-span" style="font-size: x-small;">Click for printable recipe</span></a></div>
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Serves 4</div>
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<b>Salad:</b></div>
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About 4 handfuls of baby salad greens (I know that is not a scientific measurement, but that's how I do it)</div>
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1/4 small red onion, thinly sliced</div>
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1 ruby red grapefruit, sectioned and pith removed (about a cup of whatever citrus you choose) </div>
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2 small Haas avocados, cut in half and sliced cross-wise</div>
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<b>Citrus Dressing:</b></div>
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1/4 cup freshly squeezed orange juice</div>
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2 tablespoons white wine vinegar</div>
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1 heaping teaspoon honey mustard (you can use 1 teaspoon honey, and 1/4 teaspoon dijon mustard)</div>
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2 tablespoons extra virgin olive oil</div>
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salt and pepper to taste</div>
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Directions:</div>
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<ol>
<li>Toss salad greens and onion together. Arrange on 4 salad plates.</li>
<li>Top salad with sliced avocado and grapefruit sections.</li>
<li>Measure all dressing ingredients into a small jar. Close lid and shake vigorously.</li>
<li>Drizzle dressing over salad and enjoy!</li>
</ol>
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</div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-62376720119965550372012-03-14T21:50:00.001-04:002012-03-14T21:50:37.639-04:00Thai Chicken Salad<div class="separator" style="clear: both; text-align: center;">
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Today was a glorious day in New York. It felt like it was mid May. The sun was shining, the birds were singing and it was one of those days that I had to get outdoors the minute I got home from work. We've had a mild winter and things are blooming, budding and growing (and people are sneezing) earlier than usual. I had to remind myself not to jump the gun and start planting my garden too early. It will only lead to disappointment. It isn't too early though, to start some peas, snap peas and radishes in my raised beds. I spent the afternoon playing in the dirt and potting some pansies as well. <br />
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Trying to eek out every last ray of sunshine would cut into dinner prep time, so I opted to prepare a big salad for dinner. A while back I found this recipe for Thai Chicken Salad in a <i>Cooking Light</i> magazine and thought it would be a perfect, quick dinner. Again, this is a great thing to make if you have a rotisserie chicken from Costco or your grocery store. If you read my blog, you already know I think Costco rotisserie chickens are a great time saver and frequently work their way into my cooking repertoire. I guess I could say they are my favorite time saver. The interesting thing about this salad is that the peanut dressing is heated and tossed into the salad while it is warm. If you don't plan on eating it all at once, divide your salad and save some dressing on the side. Just remember to heat up the dressing before you toss it. I'm looking forward to a delicious lunch tomorrow. Oh and did I mention, it's less than 300 calories a serving? ...... that is, unless you go crazy with the peanuts like someone I know.<br />
<a name='more'></a><div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b>Thai Chicken Salad</b></span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="https://sites.google.com/site/kitchencatharsisrecipes/thai-chicken-salad">Click here for printable recipe</a></span><br />
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Adapted from <i>Cooking Light</i> April 2011</div>
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Serves 4</div>
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Salad Ingredients</div>
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<ul>
<li>6 cups torn romaine lettuce</li>
<li>2 cups shredded rotisserie chicken</li>
<li>2 cups bean sprouts</li>
<li>1 cup shredded carrots</li>
<li>1 cup sliced celery</li>
<li>2 green onions, sliced thin on the diagonal</li>
<li>1 cup diced seedless cucumber</li>
</ul>
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Dressing Ingredients</div>
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<ul>
<li>2/3 cup light coconut milk</li>
<li>1 tablespoon brown sugar</li>
<li>1 tablespoons creamy peanut butter</li>
<li>2 tablespoons lime juice</li>
<li>2 tablespoons soy sauce</li>
<li>1/8 teaspoon red pepper flakes</li>
<li>1/2 teaspoon Sriracha sauce (or 1 teaspoon if you like more heat)</li>
</ul>
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Garnish</div>
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<ul>
<li>2 tablespoons chopped, roasted, unsalted peanuts</li>
<li>fresh lime wedges</li>
</ul>
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Directions:</div>
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<ol>
<li>Combine all of the salad ingredients in a large salad bowl.</li>
<li>In a small heavy saucepan, combine the dressing ingredients and bring dressing to a boil. </li>
<li>Once it reaches a boil, reduce heat and simmer for 5 minutes, stirring occasionally. Dressing will slightly thicken. </li>
<li>Remove from heat and allow to cool for 2 minutes.</li>
<li>Pour warm dressing over salad and toss.</li>
<li>Serve salad garnished with chopped peanuts and a fresh lime wedge.</li>
</ol>
</div>
</div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-16204411367431296752012-02-21T18:19:00.000-05:002012-02-21T18:19:00.459-05:00Cajun Jambalaya<div class="separator" style="clear: both; text-align: center;">
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I thought it only fitting to make something Cajun for dinner on Fat Tuesday. Well, that was my original intention. I thought I'd get a jump on things and make part of it last night, and finish it off tonight when I got home from work. I had some leftover soup in the fridge for last night's dinner anyway. Like I said, that was my original intention. Once I got started with this Jambalaya there was no going back. I got caught up in the moment. Once that spicy aroma filled the air, I decided that soup could wait another day, and... who cares if we celebrated Fat Tuesday on Monday! So Monday night was Jambalaya night. I figured heck, this recipe serves four people anyway, we can have leftovers tomorrow. Again, <i>that</i> was my intention, but Paul sort of fell in love with this Jambalaya. He truly got into the spirit of Fat Tuesday and overindulged. At the end of the night there was only one serving left. I tucked it in the fridge and promised him that he could finish it off tonight. Guess who's having soup?<br />
<a name='more'></a>This recipe is an adaptation of Emeril Lagasse's Jambalaya. It is full of shrimp, boneless chicken and Andouille sausage. I used chicken Andouille sausage that I purchased from Trader Joe's. I'm sure that I'll be making this again real soon. It only takes and hour to prepare from start to finish and could easily be doubled or even tripled to feed a crowd. <br />
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<span class="Apple-style-span" style="font-size: x-large;">Cajun Jambalaya</span></div>
<div style="text-align: center;">
<a href="https://sites.google.com/site/kitchencatharsisrecipes/cajun-jambalaya">Click here for printable recipe</a></div>
<div style="text-align: center;">
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Adapted from Emeril Lagasse, <a href="http://www.foodnetwork.com/">Food Network.com</a><br />
Serves 4<br />
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Ingredients:<br />
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<ul>
<li>1 pound jumbo shrimp, cleaned, deveined and chopped in half</li>
<li>1 boneless chicken breast, cut into bite-sized cubes</li>
<li>1 tablespoon Cajun spice or <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe/index.html">Emeri's Essence</a></li>
<li>6 ounces Andouille sausage, sliced (2 links- I used chicken Andouille)</li>
<li>2 tablespoons olive oil</li>
<li>1 small onion, diced </li>
<li>1 red bell pepper, diced</li>
<li>2 ribs of celery, diced </li>
<li>1 pickled jalapeño, chopped </li>
<li>5 cloves garlic, chopped</li>
<li>3 bay leaves</li>
<li>1 tablespoon Worcestershire sauce</li>
<li>1 tablespoon Frank's hot sauce</li>
<li>1 14.5 ounce can of diced & fire roasted tomatoes ( I used Trader Joe's Organic, Rotel is fine too)</li>
<li>3/4 cup Basmati rice</li>
<li>3 cups chicken stock</li>
</ul>
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Directions:<br />
<br />
<ol>
<li>Place the cut-up chicken and shrimp in a bowl and toss with the Creole seasoning. Set aside</li>
<li>In a dutch oven, heat 2 tablespoons of olive oil. Add the onion, red bell pepper and celery and cook over medium high heat until the onions are transparent. </li>
<li>Add the jalapeño and cook for one more minute.</li>
<li>Add the garlic, bay leaves, Worcestershire sauce, Frank's hot sauce, tomatoes, and rice. Stir to combine and coat the rice.</li>
<li>Add chicken broth, cover and cook over medium heat for 15-20 minutes. Stir mixture frequently while it is cooking. It should be bubbling, but not a furious boil. </li>
<li>After 20 minutes, taste the rice to check for tenderness. At this point the liquid should not be totally absorbed, but the rice should be tender. It should look slightly "soupy". </li>
<li>Add the shrimp, chicken and Andouille to the pot. Stir and be sure the meat is submerged. Cover the pot and cook for another 10 minutes or until chicken and shrimp are done. (the Andouille is fully cooked). Be sure to stir the pot occasionally while the meat is cooking. </li>
<li>Check for seasoning and serve....mine needed nothing more. </li>
</ol>
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<br />Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-66444886144356060132012-02-12T20:17:00.000-05:002012-02-12T20:17:28.315-05:00Fudge Brownie Kisses and Swirls<div class="separator" style="clear: both; text-align: center;">
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Valentines Day is a good excuse to make something chocolate, isn't it? Last year I made <a href="http://kitchencatharsis.blogspot.com/2011/02/make-ahead-chocolate-souffles.html">chocolate soufflés</a>, my personal favorite. This year I decided to make Paul some brownies. A big batch of brownies is really something we don't need to have hanging around the house. Instead of a big pan of traditional brownies, I thought I'd make some brownie bites using a mini cupcake pan. The last time I made them they were a big hit. Maybe it was the Nutella I swirled in the batter. Paul had just discovered the wonders of Nutella. They were really fudgy and one little brownie bite was the perfect sized chocolate fix. <br />
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For Valentines Day I decided to swirl some with raspberry jam, some with Nutella, and top a few with a little Hershey's Kiss. I used a basic brownie recipe, but the add-ins make them special. As I am writing this I just thought to myself, <i>I should have swirled in some peanut butter. That would be wonderful!</i> Oh wait, then I would be making them more for me. Anyway, this recipe makes about 50 bites, so you can experiment if you so desire. Sorry Paul, you can't have all 50. I'm packing up a box and the rest are headed to my office. There are a few chocoholics working there as well.</div>
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I hope you all have a Happy Valentine's Day and share it with someone you love!</div>
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<span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;">“If you live to be a hundred, I want to live to be a hundred minus one day so I never have to live without you.”</span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"><br /></span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;">―</span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"><a href="http://www.goodreads.com/author/show/81466.A_A_Milne" style="color: #666600; text-decoration: none;">A.A. Milne</a></span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;">,</span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;"><i><a href="http://www.goodreads.com/work/quotes/1225592" style="color: #666600; text-decoration: none;">Winnie-The-Pooh</a></i></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b>Fudge Brownie Kisses and Swirls</b></span><br />
<a href="https://sites.google.com/site/kitchencatharsisrecipes/fudge-brownie-kisses-and-swirls">Click here for printable recipe</a></div>
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Adapted from <i>Bakers One Bowl Brownies</i></div>
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Preheat oven to 350 degrees</div>
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Line mini muffin pans with paper liners (48 -50)</div>
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Brownie Ingredients:</div>
<div>
<ul>
<li>4 ounces unsweetened baker's chocolate</li>
<li>3/4 cup butter</li>
<li>2 cups sugar</li>
<li>3 eggs</li>
<li>1 teaspoon vanilla</li>
<li>1 cup flour</li>
</ul>
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Swirls and kisses:</div>
<div>
<ul>
<li>Nutella</li>
<li>raspberry jam</li>
<li>peanut butter</li>
<li>Hershey's mini kisses</li>
<li>sprinkles and nonpareils </li>
</ul>
</div>
<div>
Directions:</div>
</div>
<div>
<ol>
<li>In a microwave safe mixing bowl, melt chocolate and butter on high in the microwave, for 2 minutes. (Stir after 1 minute) Remove from microwave and stir to be sure all chocolate is melted.</li>
<li>Stir in sugar.</li>
<li>With an electric hand held mixer, beat in the eggs and vanilla until well blended.</li>
<li>Add in the flour and beat until blended.</li>
<li>Using a small scoop or teaspoon, fill muffin cups 3/4 full with brownie batter.</li>
<li>Dot filled brownie cups with desired swirl ingredient (about 1/4 teaspoon each). Swirl into batter with a tooth pick, <b>OR </b>decorate with nonpareils and a mini kiss.</li>
<li>Bake for 12-13 minutes in a 350 degree oven.</li>
<li>Remove from pan and allow to cool on rack. Optional: You can sprinkle the swirled brownie bites with colored sugar while they are still warm.</li>
</ol>
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Brownie bites need to cool completely and are better the next day. The paper will peel easier. Brownie Bites will last for a week in a tightly closed tin. </div>
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</div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-39530236039522131652012-02-11T17:36:00.000-05:002012-02-11T17:36:55.486-05:00Pick Your Favorite Banana Bread<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: inherit;">I mentioned in an <a href="http://kitchencatharsis.blogspot.com/2012/01/cranberry-maple-pecan-breakfast-cake.html">earlier post</a> that I am loving Joanne Chang's cookbook,</span> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i style="font-weight: bold;">flour</i>. H</span><span class="Apple-style-span" style="font-family: inherit;">er banana bread recipe never disappoints. The first few times I made it, I followed the recipe as written. It was perfect as is, and there was really no reason to change it. One Sunday morning a few weeks ago, we were headed into the city to see Melissa and Mike, so I decided to bake some banana bread. I pulled out the recipe and began to assemble the ingredients. I had four large bananas to use up, so I had to adjust the amounts of the other ingredients, producing more than enough batter to fill a single loaf pan. I decided to bake it in mini loaf pans, allowing me to customize the add-ins. Since I was adjusting the ingredients, I made a few other alterations to the recipe. One thing I would not deviate from is Joanne Chang's technique of mixing the ingredients. I think her technique is what sets this recipe apart from all the others. She beats the eggs and sugar together for 5 minutes, until light and fluffy before adding the canola oil. This is a key step. Using a stand mixer makes the task a breeze. If you follow the mixing technique, you will have the most perfectly textured banana bread that you have ever eaten...I promise. </span><br />
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Melissa likes chocolate chips in her banana bread, no nuts. Mike and Paul are very open minded, welcoming both nuts and chocolate chips. I like nuts, no chips. Mini loaves were definitely the way to go. Everyone was happy. I made them again this morning. Over-ripened bananas tends to prompt banana bread baking around here. Again, I went with mini loaves, this time adding a Nutella swirl loaf. Since these loaves are baked in 6 x 2 1/2 x 2 inch paper molds, they are perfect for 2 people. This recipe makes 4 loaves so you can share a loaf or two, or wrap up them up and freeze them for anytime that <i>"I</i> <i>need a piece of banana bread"</i> mood hits you. Just take a loaf out of the freezer and allow to thaw about an hour before serving. If you are wondering where you can get these nifty little paper cake molds, I purchased mine at Home Goods. You can also find them at Sur La Table, King Arthur Flour or even Target. An added bonus if you use paper molds...no need to grease the pan, just mix up the batter and pour it into the mold and bake. I put the filled molds on a jelly roll pan to make it easier getting them in and out of the oven. Just leave enough room for the air to circulate around each loaf.<br />
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<b><span class="Apple-style-span" style="font-size: large;">Mini Loaves of Banana Bread</span></b></div>
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<b><span class="Apple-style-span" style="font-size: x-small;"><a href="https://sites.google.com/site/kitchencatharsisrecipes/mini-loaves-of-banana-bread">Click here for printable recipe</a></span></b><br />
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An adaptation of <i>Flour's Famous Banana Bread Recipe</i></div>
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<a href="http://www.amazon.com/Flour-Spectacular-Recipes-Bostons-Bakery/dp/081186944X"><i>flour: Spectacular Recipes from Boston's Flour Bakery + Cafe</i> by Joanne Chang</a></div>
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Makes 4 mini loaves, 6 x 2 1/2 x 2 inch molds</div>
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Bake at 325 degrees</div>
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<div style="text-align: left;">
Ingredients </div>
<div style="text-align: left;">
</div>
<ul>
<li>3 large eggs</li>
<li>1 cup of white sugar</li>
<li>1/3 cup light brown sugar</li>
<li>2 cups all purpose flour</li>
<li>1 1/2 teaspoons baking soda</li>
<li>1/2 teaspoon cinnamon</li>
<li>2/3 teaspoon salt</li>
<li>2/3 cup canola oil</li>
<li>4 very ripe bananas, mashed </li>
<li>3 tablespoons plain, non fat Greek yogurt</li>
<li>1 1/2 teaspoons vanilla</li>
</ul>
<div>
Add ins, you need 1/3 cup of any combo or 1/4 cup of single ingredients per loaf:</div>
<div>
<ul>
<li>chocolate chips </li>
<li>toasted walnuts, coarsely chopped</li>
<li>toasted pecans, coarsely chopped</li>
</ul>
<div>
or 1 heaping tablespoon of Nutella </div>
</div>
<div>
<br /></div>
<div>
Directions:</div>
<div>
<ol>
<li>Preheat oven to 325 degrees. Place rack in the middle of oven </li>
<li>Using a stand mixer with the whisk attachment, on medium speed, beat the eggs and the sugars together until light and fluffy. This should take about 5 minutes. If you are using a hand held mixer, it will take longer. Don't try and take a short cut here. This step is crucial.</li>
<li>While the eggs and sugar are whipping, take another bowl and sift the flour, baking soda, cinnamon and salt together, set aside.</li>
<li>In a third bowl, mash up the bananas, add the Greek yogurt and vanilla- combine with a spoon and set aside.</li>
<li>After the egg-sugar mixture is light and fluffy, <b>slowly drizzle</b> in the canola oil, continuing to beat on low speed.</li>
<li>Next, add in the mashed banana mixture, continuing to beat on low speed. Mix only until combined. </li>
<li>Remove the mixing bowl from mixer and fold the dry ingredients into the wet ingredients. If you are using all the same add-ins for all your loaves, you should fold them in now as well. If you are making different loaves, just add the sifted dry ingredients. Do not over mix, it will toughen your batter. Just gently fold until flour is combined with wet ingredients. </li>
<li>Make a choice: A) If making the loaves all the same, divide the batter between the 4 molds, filling each mold 2/3 to 3/4 full. B) If you are making different loaves, fill each loaf 1/2 full with batter, sprinkle add-ins over batter (distribute evenly with the end of a knife if necessary) and pour a little more batter over the top, making molds about 3/4 full. C) For Nutella loaf, fill 3/4 full, and swirl Nutella over the top and gently push into batter with the end of a knife.</li>
<li> Place molds on a jelly roll pan and bake on center rack of 325 degree oven for 50 minutes - test for doneness by pressing finger gently on top of loaf. If it springs back, it is done.</li>
<li>Remove from oven and cool loaves on rack. </li>
<li>Banana bread will last 3 or 4 days at room temperature, wrapped in plastic. To freeze, wrap them tightly when cooled, and freeze up to 2 months.</li>
</ol>
<div>
You could also bake this in a prepared 9 inch loaf pan for 1 hour and 10 minutes and make a few extra muffins. Bake the muffins for approximately 35 minutes.</div>
</div>
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<br /></div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-47580866359929189602012-02-05T20:34:00.004-05:002012-02-05T20:35:57.856-05:00Healthy Oatmeal Pancakes<div class="separator" style="clear: both; text-align: center;">
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In an effort to eat healthier this year, breakfast has become a very important meal. Starting the day off with a meal that is filled with protein, whole grains and fruit. can pretty much set the tone for the rest of the day. A healthy breakfast fills me up, boosts my energy level and will usually stave off hunger until late in the day.<br />
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It's difficult to eat a substantial breakfast on a work day. I leave the house around 7:30AM and the thought of eating a big breakfast is the last thing on my mind. The weekend is a different story. I've always enjoyed making something special breakfast or brunch. Weekend breakfasts are probably my favorite meal. Unfortunately, they usually contains many of the foods we are trying to avoid. In an effort to keep weekend breakfasts interesting, I needed to get creative. I love pancakes, but I usually make them with white flour and top 'em off with butter and pure maple syrup. I decided to make a healthier version. These pancakes didn't require any special ingredients, just ingredients that I pretty much keep stocked in the house. It does require the use of a food processor though. I topped the pancakes with fresh berries, but a sauce made from frozen berries would be a good option if you can't get fresh. This recipe made 12 three inch pancakes which fed me, Paul and another serving left over. They are hearty pancakes! Leftovers can be wrapped and refrigerated. For a quick weekday treat, just pop them in the microwave for a minute with some berries and you can pretend it's the weekend. <br />
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<a name='more'></a><div style="text-align: center;">
<span class="Apple-style-span" style="font-size: x-large;">Oatmeal Pancakes</span><br />
<div style="text-align: center;">
<a href="https://sites.google.com/site/kitchencatharsisrecipes/oatmeal-pancakes">Click here for printable recipe</a> </div>
</div>
<div style="text-align: left;">
Yields 1 dozen 3" pancakes</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Pancake Ingredients:</div>
<div style="text-align: left;">
<ul>
<li>1 cup old fashioned oats, divided into half cup portions</li>
<li>3/4 cup low fat cottage cheese</li>
<li>4 eggs</li>
<li>1/2 very ripe banana, sliced</li>
<li>1 teaspoon vanilla</li>
<li>2 teaspoons brown sugar</li>
<li>1/4 teaspoon cinnamon</li>
<li>Canola oil or Pam</li>
</ul>
<div>
Topping:</div>
<div>
<ul>
<li>1 1/2 cups sliced strawberries</li>
<li>1/2 cup blueberries</li>
<li>2 teaspoons pure maple syrup</li>
</ul>
<div>
Directions:</div>
</div>
<div>
<ol>
<li>Combine the sliced strawberries and blueberries with maple syrup in a microwave safe bowl. </li>
<li>Microwave on high for 10 seconds. Stir, and set aside, allowing to sit at room temperature.</li>
<li>Place one half cup of oats in the work bowl of a food processor. Cover and process until oats are the texture of coarse sand.</li>
<li>Add the remaining oats, cottage cheese, eggs, banana slices, vanilla, brown sugar and cinnamon to the work bowl. Cover and process 10 seconds, scrape down sides, then process another 10 seconds. Batter should look like the texture of cooked oatmeal. </li>
<li>Allow batter to sit for 5 minutes.</li>
<li>Heat a non-stick griddle and wipe with a paper towel that has been dipped in canola oil. (You can use Pam if you choose, but the propellant in Pam will eventually damage the non-stick coating of your pan)</li>
<li>Pour batter onto griddle (3 inch rounds) and cook on medium - low heat. </li>
<li>The batter is fairly dense and will not bubble the same as other pancakes. Look for the edges turn golden brown and the pancake to look slightly dry. Flip the pancakes and cook another minute or two until done.</li>
<li>Serve pancakes with berry topping and its juices.</li>
</ol>
</div>
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<br /></div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-10664140189144950642012-02-02T18:38:00.000-05:002012-02-02T18:40:27.200-05:00Rethinking Split Pea Soup<div class="separator" style="clear: both; text-align: center;">
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Disclaimer: I am not a pea soup aficionado. I don't have much experience with pea soup. For years I didn't think I liked pea soup. (That was a learned behavior) For years I wouldn't try pea soup because I was told by my mother that I wouldn't like pea soup. (She <i>HATED</i> even the sight of pea soup). Then one day about 15 years ago I made a ham. When we finished eating the ham, my husband said, "You've never made me pea soup. Why don't you make pea soup with the ham bone?" I looked at him like he had four heads. "I don't do pea soup, <strike>you foolish man, where have you been the last 15 years of our marriage?</strike>" was my reply (or something like that). He insisted that pea soup was delicious and I could not possibly dislike a food that I have never tasted. I begrudgingly agreed to make my first pea soup. I decided on a recipe that I found on the back of the bag of split peas (I was not being very resourceful). He was happy, but I was not particularly impressed. Truth be told, it wasn't awful, it was just a bit pea-ish, and peas have never been my favorite vegetable. So every two years or so, usually prompted by a ham bone, I would make Paul some pea soup. <br />
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<div>
This past Christmas I made a delicious ham for dinner. After days of eating ham morning, noon and night, <i>and </i>Matt and Lauren went home (Lauren loves ham like nobody's business - sorry Lauren, your secret is out), I stuck the ham bone in a freezer bag and popped it into the freezer for safe keeping. Last week I found that ham bone and decided to commit myself to making a <i>better</i> pea soup. I'd been analyzing why pea soup doesn't do it for me (besides being pea-ish). Then it dawned on me. It's sort of one dimensional and I object to its pasty texture. I started researching pea soup recipes and decided to use Ina Garten's recipe as my starting point. I've come to trust Ina, except when it comes to her use of butter and salt...it can be over-kill for me. </div>
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<br /></div>
<div>
I have to say, this soup was a winner! Maybe pea soup purists would scoff at it, but this is exactly what I wanted my pea soup to taste like. I will be making it again for sure, but I won't be waiting two years this time. If you like pea soup, give this recipe a try. If you don't like pea soup, suspend your belief and broaden your horizons and maybe, just maybe, you'll be a convert like me. <br />
<a name='more'></a><br />
Inspired by Ina Garten, Parker's Split Pea Soup, <a href="http://www.amazon.com/Barefoot-Contessa-Cookbook-Ina-Garten/dp/0609602195/ref=sr_1_1?ie=UTF8&qid=1328222163&sr=8-1">The Barefoot Contessa Cookbook</a><br />
<br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Split Pea Soup</span></div>
<div style="text-align: center;">
<a href="https://sites.google.com/site/kitchencatharsisrecipes/split-pea-soup"><span class="Apple-style-span" style="font-size: x-small;">Click here for printable recipe</span></a></div>
Serves 4<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>1 cup yellow onion, diced</li>
<li>2 cloves minced garlic</li>
<li>1 tablespoon olive oil</li>
<li>1 cup celery, medium diced</li>
<li>1 1/2 cups carrots, medium diced</li>
<li>1 1/2 cups Yukon gold potatoes, peeled and cubed </li>
<li>1 teaspoon dried oregano</li>
<li>1 bay leaf</li>
<li>1 teaspoon coarsely ground black pepper</li>
<li>1/2 teaspoon kosher salt</li>
<li>1 meaty ham bone (leave out if you want a vegetarian version)</li>
<li>2 quarts chicken stock (use vegetable stock or water for vegetarian)</li>
<li>1 pound dried green split peas</li>
</ul>
<div>
Directions:</div>
<div>
<ol>
<li>In a large stockpot heat olive oil, and add onions and garlic. Sauté over medium heat for 5 minutes. </li>
<li>Add the celery, carrots, potatoes, oregano, salt, and pepper and continue to sauté another 5-10 minutes, until onion is translucent and vegetables begin to soften.</li>
<li>Add the ham bone and the bay leaf to the pot.</li>
<li>Pour in the chicken stock and stir in the split peas. </li>
<li>Turn the heat up and bring to a boil.</li>
<li>When soup reaches a boil, turn down heat and simmer uncovered for 1 1/2 hours, stirring occasionally. Be sure to stir often the last 30 minutes, so the vegetables don't stick to the bottom of the pot.</li>
<li>After 1 1/2 hours, remove ham bone from soup and strip off any remaining meat. Add diced meat back into the soup.</li>
<li>Correct the seasoning and serve.</li>
</ol>
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If you are not eating the soup right away, the soup will thicken as it cools. You may want to add a bit of water or stock to achieve desired consistency. </div>
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<br /></div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-30584669709703116892012-01-21T16:21:00.002-05:002012-01-21T16:21:48.803-05:00Snowy Morning Smoothies<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: inherit;"> I don't know why, but when snow is predicted overnight, I have difficulty sleeping. I wake up frequently and I'm compelled to look out the window. It sort of makes sense if I had to go to work in the morning, but last night was Friday night, and whether it snowed or not really didn't matter. Once I established in my brain that it was indeed snowing, I decided it would be a good morning to sleep in. I tried, but Paul has been waking up early these days. He has been very ambitious, tackling some long put off projects around the house. But seriously folks, 5:00AM on a weekend??? He's not particularly loud or anything, he just pops his head in the bedroom every half hour or so, and if I stir, that gives him permission to speak. </span><br />
<span class="Apple-style-span" style="font-family: inherit;">"Do you want me to make you a cup of coffee to drink in bed?" </span><br />
<span class="Apple-style-span" style="font-family: inherit;">"No" I grumbled, not wanting to engage in conversation. </span><br />
<span class="Apple-style-span" style="font-family: inherit;">About half an hour passed, "Do you want bagels this morning?" he asked.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">"Why would I want bagels while I am sleeping (hint, hint)? Besides, why would you want to eat bagels at all?"</span><br />
<span class="Apple-style-span" style="font-family: inherit;"> We've been making an effort to eat healthier this year and bagels with cream cheese doesn't fit the bill. Actually, rather than feel totally deprived, we are trying to eat healthy Monday through Friday, reserving occasional indulgences for the weekend or special occasions. Bagels just seem like an unnecessary indulgence so early in the game. In a desperate attempt to get a little more sleep, I told him I would make him a smoothie when I got up. He kept me to my word. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Pick your poison...</span></td></tr>
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<span class="Apple-style-span" style="font-family: inherit;"> Paul tends to want everything in his smoothie. He sort of takes the "everything but the kitchen sink" approach to smoothies. I oblige him, knowing too many ingredients muddies the flavor. He chose banana, mango, pineapple, strawberries, orange, and pomegranate juice. I add in silken tofu for protein (no, that's not butter on the scale). If you haven't had silken tofu in a smoothie, you should give it a try. It adds protein and fills you up more than adding something like yogurt. Adding a little banana with the tofu adds a nice creaminess as well. Of course you can use fresh fruit in your smoothie, but I prefer a combination of fresh and frozen. There is no need to add ice and you get a nice thick, smoothie.</span><br />
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;"> I tend to like more thematic smoothies like a tropical smoothie with banana, mango and pineapple. My favorite is a berry smoothie, which is what I opted for today. By the way, Paul decided my smoothie was better than his smoothie. </span></div>
<div style="text-align: left;">
</div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><b>Berry-licious Smoothie</b></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><a href="https://sites.google.com/site/kitchencatharsisrecipes/berry-licious-smoothie"><span class="Apple-style-span" style="font-size: x-small;">Click here for printable recipe</span></a></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">Makes one smoothie</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">Ingredients:</span></div>
<div style="text-align: left;">
<ul>
<li><span class="Apple-style-span" style="font-family: inherit;">1/4 cup pomegranate juice</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">3 ounces silken tofu</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">about 2 inches of a banana, sliced (a third of medium banana)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1/2 cup blueberries</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2/3 cup strawberries (I use frozen and slice them in half)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Optional: A splash of fresh orange juice or soy milk to thin it out to your liking.</span></li>
</ul>
<div>
<span class="Apple-style-span" style="font-family: inherit;">Directions:</span></div>
<div>
<ol>
<li><span class="Apple-style-span" style="font-family: inherit;">Pour pomegranate juice into the blender. Add tofu and sliced banana.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Cover and blend until completely smooth.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Add berries, cover and blend again until berries are smooth. At this point, taste. If it is too thick, add just a splash of OJ or soy milk and blend again.</span></li>
</ol>
<div>
<span class="Apple-style-span" style="font-family: inherit;">That's it! Drink up and enjoy! Fight those winter blues and make yourself a smoothie tomorrow morning. You'll be glad you did.</span></div>
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<br />Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-19999888838052854612012-01-15T20:38:00.001-05:002012-01-15T20:47:07.239-05:00Cranberry Maple Pecan Breakfast Cake<div class="separator" style="clear: both; text-align: center;">
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Almost a month has passed since I've posted anything, and it feels like an eternity. We had a full house for Christmas week, and even though I did a lot of cooking, there was no time to take photos let alone write about what I had cooked. The day after Matt and Lauren went back to Florida, we received the news that my father-in-law had passed away and we were off to California. These past few weeks have felt like a whirlwind.<br />
<br />
I'm home now and have come to realize that I sort of missed my routine. Don't get me wrong, I loved having the kids home for Christmas. And as sad as it was to say goodbye to Paul's father, we had the rare opportunity to have the entire Kipp clan together, a bittersweet gathering. Time passes all too quickly, and with the family spread all over the country, it seems as if weddings and funerals are the only times we all get to be in one place. <br />
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So, I'm back in NY, I've gone back to work, and wouldn't you know it, it's a three day weekend! I <i><b>LOVE </b></i>three day weekends. They allow me time to do my normal weekend things, with a bonus day to play and do whatever I see fit to do. My "play" usually involves some culinary or photographic adventure. Since it was absolutely <i><b>FREEZING </b></i>this morning, I opted to bake something and play around with my new lens that I have been dying to put to use since Christmas. I've been also browsing through a cookbook I received for Christmas, and decided to make a simple breakfast cake. It was a very good decision. It was quick and easy to prepare, and quite delicious. I had plenty of time to play with my camera. I'm still learning my camera, determined to avoid using the auto mode, so photographing anything takes time...I'll get there eventually.<br />
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<a name='more'></a>This recipe comes from: <i><span class="Apple-style-span" style="font-size: large;">flour,</span> Spectacular Recipes from Boston's Flour Bakery + Cafe. </i>If you enjoy baking, I highly recommend this cookbook. It is one of those books that I would like to bake, cover to cover. I first learned of<i> Flour Bakery </i>from the Food Network. I've been making their banana bread for some time now, and it's become a favorite. I have a feeling I will be discovering many new favorite recipes from this book in the future. You might notice that measurements of ingredients are listed in weight and volume. I've learned that I get consistently better results in baking when I measure by weight. (especially when it comes to flour and sugar). The original recipe includes a maple glaze. I decided the cake was sweet enough without a glaze. If you have a super sweet tooth, just drizzle a mixture of 1/2 cup confectioners' sugar dissolved with 2-3 tablespoons of maple syrup over the cake while it is still warm. Oh and by the way, I'm talking <i>real </i>maple syrup, Mrs. Butterworth's simply will not work in this recipe.<br />
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Right before Christmas I bought some extra cranberries and popped them in the freezer. If you can still get them, I suggest you do the same before they are gone for the season. Cranberries are great to use in chutneys, salsa, and all kinds of baked goods.<br />
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<span class="Apple-style-span" style="font-size: large;">Cranberry-Maple-Pecan Breakfast Cake</span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="https://sites.google.com/site/kitchencatharsisrecipes/cranberry-maple-pecan-breakfast-cake">Click here for printable recipe</a></span></div>
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Slightly adapted from: <a href="http://www.amazon.com/Flour-Spectacular-Recipes-Bostons-Bakery/dp/081186944X">Flour Spectacular Recipes from Boston's Flour Bakery + Cafe</a></div>
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by Joanne Chang with Christie Matheson</div>
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Makes One 9x5 inch loaf </div>
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<b>Ingredients:</b></div>
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<br /></div>
<div style="text-align: left;">
Maple Pecans</div>
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<ul>
<li>2 tablespoons maple syrup</li>
<li>1/2 cup (50 grams) toasted and chopped pecans</li>
</ul>
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The remaining cake ingredients</div>
<div>
<ul>
<li>1 1/3 cups (160 grams) cake flour</li>
<li>3/4 cup (150 grams) granulated sugar</li>
<li>1 teaspoon baking powder</li>
<li>1/4 teaspoon baking soda</li>
<li>1/2 teaspoon kosher salt</li>
<li>6 tablespoons (86 grams) unsalted butter, at room temperature, cut into pieces</li>
<li>1/4 cup fat-free Greek yogurt, mixed with 2 tablespoons low-fat milk at room temperature (the original recipe calls for 1/3 cup buttermilk)</li>
<li>2 extra large eggs, room temperature</li>
<li>1 teaspoon vanilla </li>
<li>1/3 cup (110 grams) maple syrup</li>
<li>1 cup (100 grams) fresh or frozen cranberries, coarsely chopped</li>
</ul>
<div>
<b>Directions:</b></div>
</div>
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<ol>
<li>Position a rack in the center of the oven. Preheat oven to 350 degrees. </li>
<li>Butter a 9x5 inch loaf pan and lightly flour the bottom of pan.</li>
<li>Combine 2 tablespoons of maple syrup with the toasted pecans in a sauce pan. Heat over medium heat stirring constantly for 3 or 4 minutes until syrup is absorbed by the pecans. Remove from heat and transfer pecans to a plate and cool completely. Set aside.</li>
<li>Using a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar with the softened butter. Mix on medium speed until the mixture resembles coarse meal. This should take about 4 minutes.</li>
<li>In a separate small bowl, combine the yogurt-milk mixture (or buttermilk) with the eggs, maple syrup and vanilla. Whisk until completely combined. </li>
<li>Pour half of the liquid mixture into the flour mixture and beat on medium-high speed until the mixture is light in color and fluffy.</li>
<li>Turn off mixer and scrape bowl.</li>
<li>Turn the mixer back on to low, and slowly add the remaining liquid mixture. Mix for half a minute, stop and scrape sides, then mix for another minute.</li>
<li>Remove bowl from the stand mixer and fold in the maple pecans and chopped cranberries.</li>
<li>Pour the batter into the prepared pan and bake for 1 hour at 350 degrees. (start checking at 50 minutes - it should be nicely browned and the top will spring back when lightly pressed in the center)</li>
<li>Cool on rack for 30 minutes. Remove from pan and allow to finish cooling.</li>
<li>Cake will keep wrapped in plastic for 3 days.</li>
</ol>
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<br />Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-749806913084184082011-12-22T20:00:00.000-05:002011-12-22T20:23:23.464-05:00Biscuits for (Wo)Man's Best Friend<div class="separator" style="clear: both; text-align: center;">
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The shopping is done. The presents are wrapped and placed under the tree. But perhaps there is one member of your family you may have forgotten. Have you forgotten your best friend? She is always there for you, through thick and through thin, unconditional love, whether you want it or not. Why not do something special for your four legged friend this year? Why give just another stuffed toy that will be ripped apart and gutted in a matter of minutes? What does your pup love more than discovering that squeaker? People food, plain and simple.....so make some doggie treats and show your pup how much you love him or her.<br />
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<a name='more'></a>I don't know about your dog, but Sweetpea behaves as if she is possessed around certain people food. She can hear a banana being ripped from the bunch a quarter mile away. (OK, that's and exaggeration) No matter where Sweetpea may be in the house, when I open the cheese drawer of the fridge, she is at my feet before that drawer is fully opened. She usually goes back to bed after her breakfast, but will leap out of bed when she hears the crunch of lettuce being torn from the head as I make my lunch for work. She makes sounds as if she is speaking in tongues at the sight or smell of cantaloupe, carrots, apples, scrambled eggs, and anything that may have maple syrup poured over the top. The smell of peanut butter = instant drool. Got the picture? She's spoiled and she's bad. She stomps her feet and she can beg for an unhealthy amount of time. She's not <i>totally </i>undisciplined. I've discouraged her from begging at the dinner table. If she begs at the table, it's always next to <strike>Paul, the pushover</strike> one person who shall remain nameless. I tend to be the disciplinarian and tell her to lie down. She acts totally dejected, goes to her bed, and lets out a big sigh. Sweetpea is a master manipulator, but we love her dearly and wouldn't want her to be any other way. Full of spunk and energy, she is our eternal puppy. Make some of these treats for your best friend and while you're at it, bag some up and share them with all your four legged friends.<br />
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<span class="Apple-style-span" style="font-size: large;">Peanut Butter Oatmeal Dog Biscuits</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: x-small;"><a href="https://sites.google.com/site/kitchencatharsisrecipes/peanut-butter-dog-biscuits">Click here for printable recipe</a></span></div>
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<br /></div>
Preheat oven to 350 degrees<br />
Makes 2 dozen large or 6 dozen mini biscuits (I made a combo of both)<br />
<br />
Ingredients:<br />
<ul>
<li>2 cups whole wheat flour</li>
<li>1 cup quick cooking oats</li>
<li>2 tablespoons wheatgerm </li>
<li>1 cup water (or chicken broth)</li>
<li>1/2 cup peanut butter</li>
<li>1 tablespoon honey</li>
</ul>
Directions:<br />
<ol>
<li>Using a stand mixer fitted with a dough hook, combine all dry ingredients in the mixing bowl.</li>
<li>Add the water, peanut butter, and honey.</li>
<li>Mix on medium speed until combined, then continue to knead for 2 minutes.</li>
<li>Roll out dough, about 1/4 - 1/3 inch thick, onto floured surface and cut biscuits.</li>
<li>Place biscuits on to silpat or parchment lined cookie sheet. (they keep their shape well and hardly spread)</li>
<li>Bake in a 350 degree oven- 25 minutes for mini biscuits and 35 minutes for larger biscuits. (They will slightly brown and look dry. Don't allow them to get dark)</li>
<li>Remove from oven and allow to cool on pan. </li>
<li>These will keep for about 2 weeks when stored in an airtight container. (Since they have no preservatives I think 2 weeks is a safe guess - if you have any doubts - freeze them and take them out as you need them) </li>
</ol>
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<span class="Apple-style-span" style="font-size: large;"><b>Merry Christmas to All !</b></span></div>
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<span class="Apple-style-span" style="font-size: large;"><b>And to All, A Good Night!</b></span></div>
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</div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0Valley Stream, NY, USA40.6642699 -73.708464540.640180900000004 -73.747946500000012 40.6883589 -73.6689825tag:blogger.com,1999:blog-6093073966235735522.post-33618423166835569002011-12-17T10:00:00.000-05:002011-12-17T10:32:35.605-05:00Shortbread, Any Way You Like It<div class="separator" style="clear: both; text-align: center;">
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You may find yourself wanting to bake some cookies for Christmas. Maybe you're not quite up to the big Christmas cookie bake-a-thon. Maybe you want to bake just one cookie that you can either eat plain or douse in chocolate. Maybe you want nuts, and maybe you are not feeling too nutty. This is a very adaptable recipe. I wouldn't call this a kid kind of cookie recipe. It's more sophisticated. It's not a dunk in your milk cookie, its more like a nice cookie to have with a cup of tea or a cappuccino.<br />
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My mother used to bake shortbread stars for Christmas. It was <i>her </i>cookie. As children, my brother and I had no interest. I guess that's why her shortbread stars were always the last remaining Christmas cookie in the tin. Oh, did I mention that shortbread cookies keep well, sealed tight in a tin? Now I get the appeal. I've made several shortbread cookies over the years and find Ina Garten, a woman with no fear of butter, has a great shortbread recipe. My mother always made her shortbread using powdered sugar rather than granulated sugar. Combining my mom's recipe with Ina's produced a crisp, buttery, delicious cookie. Dipped in bittersweet chocolate, they become something special. To dip or not to dip....I split the batch and make them both ways. Whip up a batch and see what a great, versatile cookie this can be . By the way, it's OK if you want to add this recipe to your bake-a-thon as well.<br />
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<a name='more'></a>I really prefer to make these cookies with pecans. You can leave the pecans out if you're not feeling nutty and bake a straight-forward shortbread cookie. Try adding some orange zest to the dough and dip the baked cookies in chocolate for a delicious variation. Use your imagination and get creative. Don't roll your dough out too thin, it browns too quickly and won't have the wonderful, almost sandy texture.<br />
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<span class="Apple-style-span" style="font-size: x-large;">My Favorite Shortbread</span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="https://sites.google.com/site/kitchencatharsisrecipes/shortbread-any-way-you-like-it">Click here for printable recipe</a></span><br />
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A mash-up, adapted from:<br />
<i>Ina Garten, Pecan Shortbread </i> <a href="http://www.amazon.com/Barefoot-Contessa-Cookbook-Ina-Garten/dp/0609602195">The Barefoot Contessa Cookbook</a><br />
and<br />
<i>Dorothy Lieske Shortbread Cookies, Mom and Baker Extraordinaire (aka my mom)</i><br />
<br />
Makes 3 dozen, 2 inch cookies<br />
<br />
Ingredients:<br />
<ul>
<li>3/4 pound unsalted butter, softened and room temperature</li>
<li>1/2 cup powdered sugar</li>
<li>1/2 cup granulated sugar </li>
<li>1 1/2 teaspoons vanilla</li>
<li>3 1/4 cup all purpose flour</li>
<li>1/2 teaspoon salt</li>
<li>1 cup finely chopped pecans</li>
<li>4 ounces bittersweet chocolate, chopped</li>
</ul>
<div>
Directions:</div>
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<ol>
<li>Toast the chopped pecans in a skillet over medium heat until fragrant and slightly golden. Remove from pan and set aside.</li>
<li>In a medium bowl, whisk together the flour and salt.</li>
<li>In a stand mixer, cream the butter and 2 sugars. Add the vanilla.</li>
<li>On low speed, add in the flour and nuts and mix until the dough comes together. Do not over-mix.</li>
<li>Dump the mixture out onto a lightly floured board and shape into 2 discs. (dough will be crumbly) Wrap in plastic wrap and refrigerate for an hour.</li>
<li>Preheat oven to 325 degrees.</li>
<li>Using a lightly floured rolling pin, roll chilled dough out onto lightly floured board. Dough should be rolled out to 1/3 inch thickness. Cut desired shape and place cookies on a baking sheet lined with parchment or silpat. </li>
<li>Bake in 325 degree oven for 25 minutes until lightly golden.</li>
<li>Remove from pan and cool on rack.</li>
<li>When cookies are cool, gently melt chocolate over double boiler.</li>
<li>Dip cookies in chocolate. Allow excess to drip off.</li>
<li>Place on rack or wax paper to cool and harden.</li>
<li>Store cooled cookies in a tin for up to a week.</li>
</ol>
</div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-2637497018519944912011-12-12T22:00:00.000-05:002011-12-12T22:28:25.670-05:00Creamy Broccoli Soup, Without the Cream<div class="separator" style="clear: both; text-align: center;">
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So if you are like most people, you are in the midst of holiday mode. Almost everyone deviates from their usual eating habits this time of year. Shopping and eating on the run, the inevitable treats that invade the office, parties and social gatherings can wreak havoc on the diets of the most disciplined eater. It's always good to have a few light dinner ideas to counteract the evils of holiday indulgences. <br />
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This broccoli soup is a perfect antidote for a day of bad eating. I find myself making a soup like this for a light dinner after Paul spends a Sunday afternoon with the boys watching football. Watching football really means eating wings, nachos, pigs in a blanket and drinking beer. He's not usually hungry for dinner on those days, but at 7:30 or 8:00pm he's looking for something to fill "his empty spot". A bowl of soup served with a crusty bread does the trick.</div>
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I must admit, I love a good broccoli cheddar soup, but sometimes you want to go lighter. I make this creamy broccoli soup with low fat milk or non-fat evaporated milk and a little bit of parmesan cheese. It is thickened with my secret weapon.... a potato. It cooks up in about 45 minutes. </div>
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<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">Creamy Broccoli Soup</span></b><br />
<b><a href="https://sites.google.com/site/kitchencatharsisrecipes/creamy-broccoli-soup"><span class="Apple-style-span" style="font-size: x-small;">Click here for printable recipe</span></a></b></div>
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Serves 4</div>
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<br /></div>
<div>
Ingredients:</div>
<div>
<ul>
<li>1 large bunch of broccoli, chopped into small pieces, including the stems (about 5 cups)</li>
<li>2 teaspoons olive oil</li>
<li>2 shallots, chopped</li>
<li>1 stalk of celery, chopped</li>
<li>1 large russet potato, peeled and cubed </li>
<li>1 quart chicken broth (vegetable broth for a vegetarian version)</li>
<li>1 cup of evaporated non-fat milk</li>
<li>2 heaping tablespoons of grated parmesan cheese and more for a shaved parmesan garnish</li>
<li>salt and pepper*</li>
<li>red pepper - optional</li>
</ul>
</div>
<div>
Directions:</div>
<div>
<ol>
<li>Heat olive oil in a heavy pot. </li>
<li>Add the shallots and celery and sauté over medium heat until the the vegetables are softened, do not brown them.</li>
<li>Add chopped broccoli, potato and chicken broth to the pot. Turn up the heat and bring to a boil.</li>
<li>After it reaches a boil, cover the pot and reduce the heat. Simmer for 20 minutes until the broccoli and potatoes are soft.</li>
<li>Now you have a choice, you can allow the soup to cool slightly, and puree it in a blender in 2 batches OR you can use a stick blender and carefully blend it right in the pot. The stick blender gives you a little chunkier texture, it's your call.</li>
<li>Return the soup to the pot (if you used the blender) and stir in the milk, heat for about 5 minutes.</li>
<li>Add grated parmesan cheese and season with salt and pepper to taste.</li>
<li>Serve with shaved parmesan and sprinkle of red pepper.</li>
</ol>
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* I don't indicate amounts of salt and pepper because I don't know what kind of broth you are using. I use homemade and it is well seasoned, so I don't add much salt at all. The parmesan will add salt so go gently. You can always add seasoning, you can't take it out.</div>
</div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-72814981238795926322011-12-10T22:00:00.000-05:002011-12-10T22:22:35.653-05:00Gingerbread Heaven, Spice Up Your Life!<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This is not a gingerbread for anyone who may be afraid of a little spice. It has beaucoup spice. It has a deep, dark, rich flavor. It is ooey, gooey, and yes, a little bit chewy and did I mention it is delicious? Well, it is. I discovered this recipe a few years ago and have loved it ever since. It was developed by a chef at the <a href="http://www.gramercytavern.com/">Gramercy Tavern</a>. I don't believe it is offered on their menu any longer, but the recipe is alive and well thanks to the internet. This recipe has been written about so much, I hesitated to blog about it for fear of sounding redundant. But if even one gingerbread lover reads it here and decides to give it a try, my efforts will not have been in vain. I have no personal story about this cake, but I do have some strong words of advice. Heed my warning and you will be rewarded.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1. When the directions say to grease and butter the pan, DO NOT SKIMP! Got that? When I said this recipe has been written about a lot on the internet, the topic usually involves the "sticking to the pan" problem. This cake has brown sugar, white sugar and molasses (hence the ooey, gooey and chewy). It was born to stick to the pan. It is your job to defy chemistry. I've baked this cake in a ceramic bundt pan that I've owned forever, and it never ever gave me a problem. This time I used my new anniversary edition Nordicware Bundt pan and...it stuck. I take responsibility for the mishap. I was a little too smug and did not grease and flour the pan heavy enough (I could get away with that in the ceramic pan). When I went to remove it from the pan, a chunk broke off horizontally. I was able to patch it back together, thanks to its ooey gooey nature. I have read that Baker's Joy works very well with this recipe when baked in the Nordic pan. Personally, I've only tried to use Baker's Joy once and had no luck with the stuff; the sprayer clogged, I lost patience and chucked it. So did I scare you? If you are weak and afraid that your gingerbread will stick to the pan, bake it in 2 loaf pans, lined with a parchment "sling". Be sure to butter and flour the the sides of the pan and bottom of the parchment. I've read that it is fool-proof. I personally like to live on the edge and take risks (when it comes to baking) so I'll keep making mine as a bundt.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2. You will be instructed to mix your molasses with beer and heat it in a sauce pan. Be sure to use at <i>least</i> a 2 quart sauce pan. Yes, it is only 2 cups of liquid, but you will have to whisk in baking soda and do you know what happens when you do that?</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3. Allow the hot mixture to cool before proceeding. Really, don't rush it. I think this cake comes out best when the beer-molasses mixture has had time to cool. And while we are on the subject of temperature, be sure to use eggs that have warmed up to room temperature as well.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4. Do not over-mix the batter. Think of it as a quick bread. This is a very thin batter, don't think you've done something wrong. </span><br />
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<a href="http://3.bp.blogspot.com/-yjDfODnWT-c/TuP9_gqw6qI/AAAAAAAABDs/YGTPHd6cAiQ/s1600/DSC_0099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="213" src="http://3.bp.blogspot.com/-yjDfODnWT-c/TuP9_gqw6qI/AAAAAAAABDs/YGTPHd6cAiQ/s320/DSC_0099.JPG" width="320" /></span></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5. Do not over-bake. Over-baking adds to the sticking problem.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6. Don't allow the gingerbread to cool in the pan for more than 5 minutes. Set a timer. It goes against everything you've learned, but trust me. The longer it sits and cools in the pan, the more the sugars solidify and bond with the pan. This cake has a "chewy" crust. That's the part that wants to stick to the pan.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Did I frighten you? I didn't mean to. I just wanted you to bake with confidence. Go ahead and give it a try. It is <i>so worth it</i>. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><b>Gramercy Tavern Gingerbread</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://sites.google.com/site/kitchencatharsisrecipes/gingerbread-heaven"><span class="Apple-style-span" style="font-size: x-small;">Click here for printable recipe</span></a></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Makes 1 Bundt, serves 10</span></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://www.epicurious.com/">Epicurious.com</a> </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Gourmet February 2000</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">by Claudia Fleming</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Gramercy Tavern New York, NY</span><br />
<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup oatmeal stout or Guinness </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup dark molasses (not blackstrap)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon baking soda</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups all-purpose flour</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 teaspoons baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons ground ginger</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon ground cinnamon</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 teaspoon ground cloves</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 teaspoon freshly grated nutmeg</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">a pinch of ground cardamom</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 large eggs</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup packed dark brown sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup granulated sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 cup vegetable oil</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Confectioners sugar for dusting</span></li>
</ul>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Directions: </span></div>
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<ol>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bring Guinness (or other stout) and molasses to a boil in a 2 or 2 1/2 quart saucepan.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Remove pan from heat and whisk in baking soda, allow to cool to room temperature.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees. Grease 10-12 cup bundt pan and dust with flour.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sift together flour, baking powder, and spices into a bowl. Set aside.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In another bowl (use a large mixing bowl), whisk together eggs and sugars until well blended. Then, w</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">hisk in the oil, and then finally whisk in the cooled molasses mixture. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the flour mixture to the liquid mixture and whisk until just combined.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pour the batter into the prepared pan and tap the pan on the counter to eliminate any trapped air bubbles. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake in middle of oven for 50 minutes. A cake tester or toothpick will come out with just a few moist crumbs stuck to it.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Let the gingerbread cool in the pan on a rack for 5 minutes, then turn it out onto the rack and allow to cool completely.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serve with a dollop of cream.</span></li>
</ol>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This cake will make your house smell like Christmas! If it doesn't vanish on the day you bake it, you may discover that it actually tastes better the second day. If you ration it, it keeps well wrapped for several days. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-T2mk3gVPsfI/TuP94hhNB-I/AAAAAAAABDM/s2ZrBZfCL6g/s1600/DSC_0083.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://3.bp.blogspot.com/-T2mk3gVPsfI/TuP94hhNB-I/AAAAAAAABDM/s2ZrBZfCL6g/s400/DSC_0083.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">They will watch over and protect your gingerbread from sticking...really!</span></td></tr>
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<br />Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-17200087476368414042011-12-06T19:30:00.000-05:002011-12-06T19:54:41.013-05:00Easy Enchiladas with 20 Minute Enchilada Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-zzU_AfwCYAM/Tt6dWJ0ap8I/AAAAAAAABC8/2uwds3sDlw8/s1600/DSC_0134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-zzU_AfwCYAM/Tt6dWJ0ap8I/AAAAAAAABC8/2uwds3sDlw8/s400/DSC_0134.JPG" width="400" /></a></div>
We returned from Orlando last week and eased back into the work week. I needed to do some food shopping before heading back to work. I picked up a few items to get us started, but soon realized that a run to Costco was in order. I made a short list of Costco worthy items and convinced Paul to do the Costco run. I don't know why I did that. I should know that he will come with everything on the list as well as everything else that tickles his fancy <strike>and his fancy is easily tickled</strike>. One of the things that Paul can't seem to pass up is the rotisserie chicken. <br />
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Now, if you've been reading my blog you know that I think Costco rotisserie chickens are a shortcut made in heaven. My <a href="http://kitchencatharsis.blogspot.com/2011/01/green-and-white-chicken-chili.html">Green and White Chicken Chili</a> and <a href="http://kitchencatharsis.blogspot.com/2011/01/snow-day-chicken-pot-pie-with-polenta.html">Polenta Crusted Chicken Pot Pies</a> are two favorite recipes that use rotisserie chicken. It's just that we've been eating so much Turkey since Thanksgiving. Lauren and Matt made a fantastic Thanksgiving turkey, but I had to make another turkey breast for Paul when we got home so he could have the turkey sandwiches and leftovers he <i>so </i>loves. I was a little roast poultried-out ( yes, I know it's not a word). The last thing I wanted to see was a Costco rotisserie chicken. I think I snarled when I saw it sitting on the kitchen counter and said something like, "I hope you can eat a whole chicken" Well, he couldn't. So for his penance, he stripped it off the bones, cut it all into bite sized pieces, in hopes that I would transform it into something that doesn't scream chicken.<br />
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Chicken enchiladas came to mind. Enchiladas were always a quick, go-to dinner I made when my kids were home - and a rotisserie chicken made it easy. It's a great dinner to throw together after working all day or after an exhausting day of Christmas shopping. I used to buy canned enchilada sauce, but it always had a metallic taste. I've made enchilada sauce from dried chilies, but doing that takes it out of the quick dinner category. I recently found a recipe for an easy enchilada sauce that only takes about 20 minutes to make. It beats the pants off of canned sauce and it is made with ingredients you probably already have on hand. </div>
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<span class="Apple-style-span" style="font-size: x-large;">Easy Enchilada Sauce</span><br />
<a href="https://sites.google.com/site/kitchencatharsisrecipes/20-minute-enchilada-sauce">Click Here for Printable Recipe</a></div>
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<i>Adapted from: Emeril Lagasse, The Essence of Emeril, Quick Mexican Sauces Episode</i></div>
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Makes about 2 cups of enchilada sauce</div>
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Ingredients:</div>
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<ul>
<li>3 tablespoons vegetable oil</li>
<li>1 tablespoon flour</li>
<li>1/4 cup chili powder</li>
<li>1/2 teaspoon hot paprika</li>
<li>1/4 teaspoon garlic powder</li>
<li>1/4 teaspoon chipotle chili powder</li>
<li>1 teaspoon cumin</li>
<li>1 teaspoon oregano</li>
<li>3 ounces tomato paste</li>
<li>2 cups chicken stock</li>
</ul>
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Directions:</div>
<div>
<ol>
<li>Heat oil in a saucepan.</li>
<li>Whisk in 1 tablespoon of flour and cook for 1 minute.</li>
<li>Add the chili powder and spices, cook another minute.</li>
<li>Add the tomato paste and slowly whisk in the chicken stock. </li>
<li>Bring to a boil, then whisk as it slightly thickens. </li>
<li>Reduce heat and simmer for 15 minutes.</li>
</ol>
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<span class="Apple-style-span" style="font-size: x-large;">Chicken Enchiladas</span><br />
<a href="https://sites.google.com/site/kitchencatharsisrecipes/chicken-enchiladas">Click Here for Printable Recipe</a></div>
</div>
<div>
Makes 6 big to 8 regular enchiladas</div>
<div>
Preheat oven to 350 degrees</div>
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<div>
Ingredients</div>
<div>
<ul>
<li>3 cups of cooked chicken - cut into bite size pieces or shredded</li>
<li>4 ounces grated cheese- I use a monterey jack and cheddar combo</li>
<li>1 small can fire roasted chilies</li>
<li>4 green onions sliced thin, crosswise</li>
<li>6 -8 corn tortillas</li>
<li>1 1/4 cup Easy Enchilada Sauce (freeze the rest or save for another use)</li>
</ul>
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Directions</div>
</div>
<div>
<ol>
<li>Butter a baking dish and spread a scant 1/4 cup of sauce on the bottom of the dish.</li>
<li>In a mixing bowl, combine chicken, 3 ounces of grated cheese (save 1 ounce for the top), 1 can of chopped fire roasted chilies and 3 of the sliced green onions (save 1 for garnish) with 2 spoonfuls (like tablespoons- not an exact amount) of the enchilada sauce.</li>
<li>Heat about a cup of enchilada sauce in an 8 inch frying pan.</li>
<li>If the tortillas feel dry, wrap them in a towel and heat 15 seconds in the microwave (then dip in sauce) If they are pliable, using tongs, take tortilla and dip it into the warm sauce.</li>
<li>Place the tortilla in the baking dish, fill with a few spoonfuls chicken mixture and fold, placing seam side down. Repeat process until all filling is used.</li>
<li>Pour the rest of the sauce that is left in the frying pan over the enchiladas. </li>
<li>Sprinkle remaining ounce of cheese and sliced green onions over the top of the enchiladas.</li>
</ol>
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8. Bake in a 350 degree oven for 20 minutes.<br />
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<span class="Apple-style-span" style="font-size: large;">Serve immediately with a crisp green salad</span><br />
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From <a href="http://kitchencatharsis.blogspot.com/">http://kitchencatharsis.blogspot.com</a></div>
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<br /></div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-39077449377744761972011-11-15T17:15:00.000-05:002011-11-15T17:17:31.415-05:00Herb and Onion Bread<div class="separator" style="clear: both; text-align: center;">
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When was the last time you baked bread? What's that? Can't quite remember? Oh wait, you've never even tried to make bread? I haven't baked bread in quite a while either. It's not for the lack of desire, it's more like I just don't have the time. Bread baking requires a day spent at home. When I was a little girl snow days were bread baking days. I have fond memories of walking into the house after a day of playing in the snow, to a warm kitchen filled with the aroma of freshly baked bread. <br />
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As a matter of fact, my mother only baked bread on snow days. Maybe a snowstorm meant we wouldn't be getting our bread delivery that day. Back then, we used to have bread delivered to the house. The Dugan's Bakery truck, a.k.a. the Dugan man would deliver baked goods to our neighborhood once a week. I <i>loved </i>the Dugan man. What's not to love? A good looking man in a uniform would ring the doorbell bearing crumb cake, chocolate cupcakes and bread. I think I had a crush on him. I remember inviting him into our house after Christmas to show off my new toys. Either he was truly a nice man and liked kids, or he feigned interest, a shrewd business move. Be nice to the kids, and mom buys more. <br />
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The Dugan man is long gone, and most of the bread we eat today comes from the grocery store or an occasional bakery purchase. But nothing can quite compare to a loaf of homemade bread. I recently resurrected an old bread recipe I used to make. The recipe comes from an almost 40 year old cookbook, <i>The Vegetarian Epicure,</i> that I've had since my Santa Cruz days. It's not your typical bread recipe. From start to finish it takes less than 2 1/2 hours to make, and most of it is rising and baking time. It goes perfectly with a piping hot bowl of soup. A turkey sandwich made on this bread tastes just like Thanksgiving. Give it a try. It's quick. It's easy. It's delicious. Start it late in the day while you are making dinner and serve it warm. If you're a newbie to bread making, its a great place to start. I used my Kitchen Aid Mixer, but you can easily mix this by hand.<br />
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<span class="Apple-style-span" style="font-size: large;">Herb and Onion Bread</span></div>
<div style="text-align: center;">
<a href="https://sites.google.com/site/kitchencatharsisrecipes/herb-and-onion-bread">Click here for printable page</a></div>
Adapted from <i>The Vegetarian Epicure by Anna Thomas</i><br />
Ingredients:<br />
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<ul>
<li>1/2 cup milk</li>
<li>1 1/2 tablespoons sugar</li>
<li>1 teaspoon salt</li>
<li>1 tablespoon butter</li>
<li>1 package yeast</li>
<li>1/2 cup warm water</li>
<li>2 1/2 cups white or whole wheat flour</li>
<li>1/4 cup onion, finely chopped</li>
<li>1 tablespoon fresh rosemary, chopped</li>
<li>1 teaspoon fresh thyme leaves, chopped</li>
<li>1 tablespoon canola oil</li>
</ul>
<div>
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Directions:</div>
<div>
Heat milk in a saucepan, dissolve sugar, salt and butter in the heated milk.</div>
<div>
Remove from heat and allow to cool a bit. </div>
<div>
In a mixing bowl, dissolve the yeast in the warm water.</div>
<div>
Using the paddle attachment, add the milk (it should be about 100-110 degrees), flour. onion and herbs to the dissolved yeast. Mix until dough just comes together. Take the paddle attachment off and replace it with the dough hook. Mix for 2 minutes until smooth. (or stir with a wooden spoon until smooth)</div>
<div>
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<br /></div>
<div>
Put a tablespoon of canola oil in a bowl, and swirl it around to coat bowl. </div>
<div>
Put dough in bowl, and turn dough to coat with oil. Cover bowl with a kitchen towel. Let rise in a warm place until triple in volume, about an hour.<br />
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<br /></div>
<div>
Grease a 9 x 5 loaf pan (or spray with Pam)</div>
<div>
Punch down, and using the dough hook, knead for 2-3 minutes until smooth and elastic. (by hand, mix vigorously with a wooden spoon and knead for 3 minutes).<br />
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<br /></div>
<div>
Stretch the ball of dough to fit into the prepared loaf pan.</div>
<div>
Cover pan with towel and allow to rise 20 minutes in a warm place. <br />
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<br /></div>
<div>
Preheat oven to 350 degrees. </div>
<div>
Bake 50 minutes to 1 hour until brown.<br />
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<br />
Allow to cool for 20 minutes and serve warm.</div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-12256623355943291662011-11-11T10:42:00.000-05:002011-11-11T10:42:21.442-05:00Pumpkin Cheesecake SquaresAre you sick of pumpkin yet? I'm not. Pumpkin is one of those things that most people either love or hate. I fall into the first category. As much as I like pumpkin, I only cook with it in the fall. Thanksgiving is the end of pumpkin season for me. Earlier this week I made penne with a pumpkin sage sauce for dinner. I used some canned pumpkin to make the sauce leaving me with a cup of pumpkin to either use, or let it sit in the fridge for the week and eventually end up in the compost bin. A cup of pumpkin usually finds its way into a small batch of muffins, but I was feeling somewhat adventurous and decided to do something different.<br />
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<a name='more'></a>Last weekend I pulled out an old cookbook that I hadn't opened in years. It was like visiting with an old friend. It's called <i>The Tassajara Bread Book </i>by Edward Epse Brown. I acquired this book back in the '70s after visiting the Tassajara Zen Mountain Center in the Los Padres National Forrest in California. This was one of my first cookbooks and I read it cover to cover. It's a well used paperback, filled with my notes and ratings for each recipe I've tried. I know in the months to come I will revisit some of my old favorites and spread the love. I took a mental note to revisit the Cheesecake Cookie this holiday season.</div>
<div>
<br />
I decided to use that Cheesecake Cookie recipe as the inspiration for my Pumpkin Cheesecake Squares. I strayed quite a bit from the original recipe mostly because I had some graham crackers that I wanted to use up and I needed to incorporate the pumpkin into the recipe. The results were quite pleasing. They are worthy of any holiday dessert table!</div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Easy as... ONE</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">TWO</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">THREE</td></tr>
</tbody></table>
</div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Pumpkin Cheesecake Squares</span><br />
<a href="https://sites.google.com/site/kitchencatharsisrecipes/pumpkin-cheesecake-squares">Click here for printable page</a></div>
<div>
<br /></div>
<div>
Inspired by Cheesecake Cookies, <i>The Tassajara Bread Book </i></div>
<div>
Makes 24 squares</div>
<div>
<i><br /></i></div>
<div>
Ingredients:</div>
<div>
<br /></div>
<div>
Crust</div>
<div>
<ul>
<li>1 1/2 cups graham cracker crumbs (1 section from a box of crackers)</li>
<li>1/2 cup walnuts, finely chopped in a food processor </li>
<li>1/2 teaspoon cinnamon</li>
<li>2 tablespoons sugar</li>
<li>1 stick plus 1 tablespoon unsalted butter, melted</li>
</ul>
<div>
Filling</div>
</div>
<div>
<ul>
<li>1 pound cream cheese, softened (low-fat works fine)</li>
<li>1/3 cup sugar</li>
<li>2 eggs, beaten</li>
<li>1/4 cup milk</li>
<li>1 teaspoon vanilla</li>
<li>1 cup pumpkin puree</li>
<li>2 tablespoons honey</li>
<li>1 tablespoon brown sugar</li>
<li>1/2 teaspoon cinnamon</li>
<li>1/8 teaspoon ginger</li>
<li>1/8 teaspoon ground clove</li>
<li>1/8 teaspoon nutmeg</li>
</ul>
<div>
Directions:</div>
</div>
<div>
<ol>
<li>Preheat oven to 350 degrees.</li>
<li>Grease ( I use a touch of butter) a 9 x13 pan.</li>
<li>Combine the graham cracker crumbs, walnuts, brown sugar, cinnamon and butter in a bowl.</li>
<li>Press into the bottom and 1/2 inch up the sides of the prepared pan.</li>
<li>Bake in 350 degree oven for 10-15 minutes. (don't allow to brown)</li>
<li>While crust is baking, make the filling. Using a mixer, combine cream cheese with sugar. Beat until smooth.</li>
<li>Add beaten eggs, milk and vanilla. Mix until smooth and well combined.</li>
<li>Remove one cup of the filling mixture and set aside.</li>
<li>To the remaining mixture, add the pumpkin, honey, brown sugar and spices. Mix until blended.</li>
<li>Pour the pumpkin mixture into the baked crust.</li>
<li>Spoon the reserved (plain) filling on top of the pumpkin filling. </li>
<li>Swirl the plain filling into the pumpkin filling.</li>
<li>Bake at 350 degrees for 30-35 minutes. Filling will slightly puff and not jiggle when it is done.</li>
<li>Allow to cool completely before cutting into 2 inch squares.</li>
<li>If you are not serving them as soon as they have cooled, store in the refrigerator.</li>
</ol>
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</div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-23452491043919792492011-10-30T17:19:00.001-04:002011-10-30T19:36:44.818-04:00Philly Fluff Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
Yesterday was a freakishly cold and snowy day here in NY. It was the kind of day that begged for the oven to be turned on. It would have been the perfect day to have something slow roast in the oven, adding a little extra warmth to the house. We were meeting friends for dinner, so there was no need to cook. If it were December, it would have been the perfect day to bake Christmas cookies. But it was not December. I sat in front of the fire for a while and read through a bunch of recipes I had clipped from magazines and newspapers. I remember cutting out a recipe for Philly Fluff cake a while back, and was hoping it was in that file. My memory did not fail me. I found the clipping taken from the newspaper on May 10, 2000. Seriously, I remembered that? After reading the recipe, I realized it called for an odd sized kugelhopf pan??? Definitely don't have a kugelhopf pan. I jumped on the internet to research an equivalent, and came across an updated recipe that called for a larger bundt pan. <i>That</i>, I had.<br />
<br />
When I do my grocery shopping, I am always on the lookout for good sales on baking staples. I'm talking about butter, cream cheese, chocolate, nuts, different flours and sugars among other things. Last week I picked up a bunch of cream cheese and some 60% cocoa, bittersweet chocolate. As I was putting the cream cheese in the fridge, Philly Fluff came into my head. <br />
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<a name='more'></a>Philly Fluff is a regional phenomena. You can't come from this part of NY and not know what a Philly Fluff is. If you live in western Nassau County and have never eaten Philly Fluff, you have lived a sheltered life. Haven't you ever been in a bakery? The original cake was a creation of Harry Zipes. His son Bruce has made this his signature cake at Bruce's Bakery in Great Neck. Philly Fluff can now be found in most neighborhood bakeries in the form of a bundt, loaf or even cupcakes. Basically, it is a pound cake made with cream cheese, hence Philly, swirled with bittersweet chocolate. The "fluff" part is somewhat of a misnomer. Perhaps it is called "fluff" because the batter is so fluffy. You may be thinking, it sounds like marble cake. It's like a marble cake on steroids. Seriously, the bittersweet chocolate is directly swirled into the cake, unlike a watered down chocolate cake batter of a marble cake. This cake is rich, moist and not something you would want to eat every day. Well, you may want to eat it every day, but you shouldn't. It's a big cake. Make it for company, bring it to the office, offer passers by on the street a slice. You will make people smile.<br />
<br />
A few notes about the cake before I start. No, I do not believe you can make a low fat version. It calls for cream cheese, butter and shortening. If you are looking for low fat, make something else. I really hate to use shortening and was tempted to use all butter. Knowing that butter has more water in it than shortening, I feared the texture may suffer if I subbed butter for shortening. I decided to go with the recipe as written. Use a good quality bittersweet chocolate. Make sure you grease the pan generously and don't forget to flour it! Be sure to have your butter and cream cheese softened and your eggs at room temperature. Do not over bake. It's a straight forward cake, nothing difficult about it.<br />
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<br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Philly Fluff</span><br />
<span class="Apple-style-span" style="font-size: x-small;"><a href="https://sites.google.com/site/kitchencatharsisrecipes/philly-fluff">Click here for printable recipe</a></span><br />
<br /></div>
From: <i>Bruce's Bakery Cookbook, Bruce Zipes, Recipelink.com</i><br />
Serves 16<br />
<br />
Ingredients:<br />
<ul>
<li>10 ounces cream cheese, softened (brick, not whipped)</li>
<li>1/2 cup unsalted butter, softened</li>
<li>1/2 cup vegetable shortening</li>
<li>2 cups all purpose flour, sifted</li>
<li>2 teaspoons baking powder</li>
<li>1/2 teaspoon salt</li>
<li>2 cups sugar</li>
<li>6 eggs</li>
<li>1 teaspoon vanilla extract</li>
<li>4 ounces good quality bittersweet chocolate, chopped (4 more ounces if you want to drizzle chocolate over top of cake after it has cooled)</li>
</ul>
<div>
Directions:</div>
<div>
<ol>
<li>Preheat oven to 350 degrees.</li>
<li>Generously grease and flour a 12-16 cup bundt pan</li>
<li>Melt chocolate and set aside.</li>
<li>In a small bowl whisk together the sifted flour, baking powder and salt. Set aside.</li>
<li>Using a stand mixer, cream the butter, shortening and cream cheese together until mixture is light and fluffy.</li>
<li>Add the flour mixture to the cream cheese mixture and mix on low speed until flour is blended.</li>
<li>With mixer on medium speed, add 1 cup of the sugar. Now, add eggs one at a time and while continuing to beat on medium speed. </li>
<li>Stop mixer to scrape sides of bowl, and add in the vanilla.</li>
<li>Resume mixing on medium speed, and add in the last cup of sugar. Continue beating until batter is smooth. Batter will be thick and fluffy. Scrape sides of bowl as necessary.</li>
<li>Pour half of the batter into the greased and floured bundt pan. Smooth top.</li>
<li>Spoon melted chocolate on top of batter. Using a narrow knife, (like a steak knife) swirl chocolate through the batter.</li>
<li>Spoon the remaining batter on top. Gently smooth.</li>
<li>Bake in a 350 degree oven for 60 minutes. Test with cake taster or toothpick for doneness.</li>
<li>Place cake on a wire rack and cool for 15 minutes.</li>
<li>Turn cake onto a plate and allow to cool completely before serving. </li>
</ol>
<div>
You can dust cooled cake with powdered sugar or melt some additional chocolate and drizzle it over the top of the cake before serving if you so desire. Or....you can be a purist and just cut a slice, and eat it as is.</div>
</div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0tag:blogger.com,1999:blog-6093073966235735522.post-42696067377885369442011-10-23T17:44:00.000-04:002011-10-23T17:44:29.754-04:00Swedish Apple Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
October is flying by all to quickly. I've wanted to share this recipe for some time now, I just haven't had the chance. It's a simple coffee cake, that tastes and smells like autumn. Apples are the star in this cake, accompanied by a little cinnamon. It's really nothing fancy, just plain old fashioned goodness. <br />
<div>
<br /></div>
<div>
Most of the apples from this year's apple picking adventure have been turned into apple sauce or apple butter and are tucked away on a shelf in the basement. I had promised Paul an appley dessert, but had difficulty narrowing down what I felt like making. He was pushing for a pie, but I prefer to make a pie when there are enough mouths around to consume it in a day. Day-old pie just doesn't cut it in my book. I wanted to make something that would last a few days, have an apple forward flavor, and not be overloaded with spice. Oh yeah, and I wanted something that Paul could put vanilla ice cream on so he won't think about the fact that I didn't make him a pie. And then I remembered this recipe...Sockerkaka Med Applen, aka, Swedish Apple Cake.<br />
<a name='more'></a></div>
<div>
I discovered this recipe a few years ago on Epicurious.com. I had always followed the recipe as written until this year. I did some minor tweaking, and results were delicious. Sometimes I will tweak a recipe for no other reason but to make it better (in my mind), but sometimes I change a recipe because I have some ingredient on hand that needs to be used up. The latter was the case this time. I had some almond meal in the fridge that I didn't want to go to waste, and thought replacing some of the flour with almond meal would be a nice touch. It was. I also cut back a bit on the sugar and added a touch of vanilla. If you do not have almond meal, just use straight all-purpose flour in place of the almond meal. This is one of those cakes that is meant to be eaten slightly warm. After the first day, wrap it in plastic wrap and store in a cool place (or refrigerate). To serve, slice and heat slightly in a microwave...and top with a dollop of vanilla ice cream if you wish...</div>
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Swedish Apple Cake</span></div>
<div>
<div style="text-align: center;">
<i><a href="https://sites.google.com/site/kitchencatharsisrecipes/swedish-apple-cake">Click for Printable Recipe</a></i></div>
<div style="text-align: center;">
<br /></div>
</div>
<div>
<i>Adapted from: Epicurious.com mdelno May 10, 2007</i></div>
<div>
Serves 10</div>
<div>
Preheat oven 350 degrees</div>
<div>
<br /></div>
<div>
Ingredients:<br /><ul>
<li>1/2 cup, plus 2 tablespoons butter, softened to room temperature</li>
<li>1 cup sugar</li>
<li>3 eggs, room temperature</li>
<li>1 cup all-purpose flour</li>
<li>1/2 cup almond meal</li>
<li>1 teaspoon baking powder</li>
<li>1/4 cup low-fat milk</li>
<li>1 teaspoon vanilla extract</li>
<li>3 apples, (I used 3 kinds for added interest - Golden Delicious, Crispin, Macoun)</li>
</ul>
<div>
For the apple slices:</div>
</div>
<div>
<ul>
<li>1/2 cup sugar</li>
<li>1 teaspoon cinnamon</li>
</ul>
<div>
Directions:</div>
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ol>
<li>Grease and flour a 9 inch springform pan.</li>
<li>Peel and core apples. Cut each apple into 8 slices. If the apples are really big, you may want to slice them into 10 slices. Place apples in a bowl and set aside.</li>
<li>Whisk together, flour, almond meal and baking powder, set aside.</li>
<li>Add the vanilla to the milk and set aside.</li>
<li>In a mixing bowl, beat softened butter until light.</li>
<li>Slowly beat in the sugar and continue to beat until fluffy.</li>
<li>Add one egg - beat for 15 seconds.</li>
<li>Add the second egg- beat for 15 seconds.</li>
<li>Add 1/4 cup of flour mixture, beat until incorporated.</li>
<li>Add in the third egg and beat for 15 seconds.</li>
<li>Add the rest of the flour alternating with the milk-vanilla until everything is smooth and incorporated.</li>
<li>Pour batter into prepared pan, and smooth out the top - batter will be thick.</li>
<li>Add the 1/2 cup sugar and cinnamon to the apple slices and toss until coated.</li>
<li>Press the apple slices (core side down) into the pan. Arrange in a concentric pattern.</li>
<li>Sprinkle remaining cinnamon and sugar over the top of the cake. </li>
<li>Bake for 1 hour in a 350 degree oven.</li>
<li>Cool for 20 minutes and release the outer ring of the springform pan.</li>
</ol>
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<tr><td class="tr-caption" style="text-align: center;">Before</td></tr>
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<span class="Apple-style-span" style="font-size: large;">Enjoy!</span></div>
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<br /></div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com2tag:blogger.com,1999:blog-6093073966235735522.post-12593932313965571142011-10-11T19:52:00.001-04:002011-10-11T19:52:57.283-04:00Mom's Biscuits, and a Jam Tasting<div class="separator" style="clear: both; text-align: center;">
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My son Matthew was in town for a few days and as always, there was too little time and too much to do. He is a sucker for anything I cook, and always looks forward to home cooked anything. Matt hates to make any specific food requests because as much as he enjoys my cooking, he doesn't want me to be slave to the kitchen when he is in town. We usually strike a good balance with some home cooking and a visit to someplace for seafood, and the mandatory pizza. </div>
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Matt's last visit was in June during strawberry season. We all went strawberry picking back then. He never got to see the fruits of our labor in jam form. I made <a href="http://kitchencatharsis.blogspot.com/2011/06/strawberry-jam-forever.html">strawberry jam</a> and strawberry rhubarb jam from that bounty. As a matter of fact, he missed my whole jam packed, jam making summer. I thought it would be fun to include a <i>Jam Tasting </i>in Sunday's breakfast. You just can't taste jam straight out of the jar. It needs a vehicle. Well, when Matthew is home, the only vehicle of choice is biscuits. Matthew loves biscuits. I mean, he <i><b>LOVES</b></i> biscuits. So...I made some biscuits...and he tasted.</div>
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I usually make my biscuits with buttermilk. I didn't have any buttermilk and wanted to avoid going to the store so I decided to make a recipe that was my mother's recipe. I've been looking at this recipe card for a while now, waiting for the right time to make biscuits. Now was the time. I love my mom's old recipe cards. When I look at her handwriting it makes me feel like she is still here. It is so warm and familiar. I love the smudges and the little notations and revisions she made to them over the years. My mother always wrote her recipes on index cards. If she clipped a recipe out of the newspaper, she would glue it to an index card. Her cards were neat and orderly, just like everything else in her life. I wonder if anyone writes recipes on index cards anymore? When I am gone, I wonder if my kids will ever read my blog or online recipe collection and get that sentimental feeling that I get when open my mother's recipe box. I'm thinking it may not be the same. What do you think?</div>
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It's a good thing I flipped this card over....she revised the amount of baking powder and sugar in the recipe on the back of the card. I was a bit leery when I saw she used 4 T of baking powder and 3 T of sugar. I have a feeling she mixed up her T (Tablespoons) with her t (Teaspoons) when she originally wrote the recipe down. I guess she figured it out....what I'm wondering is why didn't she just correct the original wrong amounts rather than note it on the back of the card?</div>
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<span class="Apple-style-span" style="font-size: large;"><b>Mom's Rich Biscuits</b></span><br />
<a href="https://sites.google.com/site/kitchencatharsisrecipes/mom-s-rich-biscuits">Click here for printable recipe</a></div>
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Makes 12 regular biscuits or 18 smaller tasting size biscuits</div>
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Preheat oven to 425 degrees</div>
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<ul>
<li>2 cups all-purpose flour, with 1/4 cup extra flour for kneading</li>
<li>4<b> teaspoons </b>baking powder</li>
<li>1 teaspoon salt</li>
<li>3 <b>teaspoons</b> sugar</li>
<li>6 tablespoons unsalted butter, cold and cut into cubes</li>
<li>1 egg</li>
<li>3/4 cup milk</li>
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Directions:</div>
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<li>Sift together dry ingredients into a medium bowl.</li>
<li>Using a pastry blender, cut cold butter into dry ingredients until mixture looks crumbly, like coarse sand.</li>
<li>Add 1 egg to 3/4 cup of milk. Using a fork, beat until egg is mixed with milk.</li>
<li>Add all but 1 tablespoon of the egg-milk mixture to bowl containing dry-butter mixture. Reserve 1 tablespoon of liquid mixture for later. Mix together with a fork.</li>
<li>Turn soft dough out onto floured board or floured sheet of wax paper. (My mom would put a few dabs of water on the counter and place a sheet of wax paper on top of water. The water kept the paper from moving...she was big on wax paper...)</li>
<li>Knead dough about a minute, adding in a bit of the flour until it is no longer sticky.</li>
<li>Roll dough out to 1/2"- 3/4" thickness.</li>
<li>Cut biscuits with floured cutter.</li>
<li>Place biscuits on greased cookie sheet or cookie sheet lined with a silpat. (She never had a silpat, that's my thing)</li>
<li>Dab a little of the reserved egg-milk mixture on top of the biscuits - My mom said to use your finger, but you can use a brush if you prefer.</li>
<li>Bake in a 425 degree oven for 12-15 minutes or until tops are golden brown.</li>
<li>Serve immediately.</li>
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For the record, Matt's favorite jam was <a href="http://simplyrecipes.com/recipes/apricot_riesling_jam/">this Apricot Riesling Jam.</a> This recipe is awesome! It got my vote too.</div>
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<br /></div>Diannehttp://www.blogger.com/profile/06673928953395402223noreply@blogger.com0