tag:blogger.com,1999:blog-4998110375345365762024-03-05T22:44:50.972-08:00ZWICK'S PICKSMy picks of the best, straight from my own experience and knowledge. I am constantly trying new foods and healthy recipes, as a means towards a healthy life - in head, heart and limbs. Here is my blog, a place for me to share my favorites with you!Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-499811037534536576.post-18488282459487374082014-02-27T11:58:00.001-08:002023-02-23T18:21:42.807-08:00Warm Lentil Salad<div class="separator" style="clear: both; text-align: center;">
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This lentil salad has almost become a staple in our house. The only problem is that we rarely have much left over so it's usually gone the second day. Maybe next time I should double the recipe...<br />
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Lentils are great as a side dish with fish or chicken, or you can have them as more of a main dish, with a side salad or roasted vegetables. These little legumes are quite versatile, and they're packed full of nutrients!<br />
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Lentils contain: Fiber, Folate, Magnesium, B-Vitamins, Iron, Potassium and Protein.<br />
Plus, they help to stabilize blood sugar - so no afternoon crash if you eat these guys for lunch!<br />
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<br />
<u style="font-weight: bold;">Warm Lentil Salad</u> (serves 4-6 as a side dish)<br />
<u>Ingredients:</u><br />
2T plus 1/4C Olive Oil<br />
2 Leeks, sliced 1/4" thick<br />
2 Carrots, diced<br />
1t Garlic, minced<br />
1C Dried Lentils, rinsed. Sprouted lentils are great!<br />
4C Broth (I like to use homemade veggie or duck broth)<br />
3t Dijon Mustard<br />
2T Red Wine Vinegar<br />
Salt & Pepper<br />
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<u>Directions:</u><br />
- Rinse the lentils, and pick out any stones or discolored lentils.<br />
- Cook the lentils: Bring broth to a boil, then add lentils and lower the heat. Simmer for 20-30 minutes, until lentils are soft.<br />
- While lentils are cooking, heat the olive oil in a saute pan. Add the leeks and carrots, and cook for about 5 minutes, stirring frequently. When soft, add the garlic and cook for another minute. Set aside.<br />
- When lentil are done, drain (reserve the broth to drink if you want) and put lentils in a mixing bowl with the veggies.<br />
- For the dressing, combine the remaining olive oil with the mustard, vinegar, salt and pepper. I like to do this in a small jar with a screw-top lid, and give it a good shake to combine the ingredients. Pour the dressing over the lentils and stir.<br />
- Allow the lentils to cool slightly, about 10 minutes, and serve warm. They also can be put in the fridge and eaten cold or room temperature later.Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com2tag:blogger.com,1999:blog-499811037534536576.post-37727038984370504242014-01-13T10:54:00.000-08:002014-01-13T10:54:29.067-08:00Mashed Butternut Squash<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnBPwQFkTYGMaWbsQu9aM6PsBGG9ysHcwLSskqByiHidVOOrU6yTmhG8wqk2jXVeRGI1jc0R-6tflbf7GzDsKnCDE1t1ueA-A4tpKeuzfxwInZkIM8D_S56HtzQHvx-dqHg-hA-ylAYSe/s1600/20131218_173453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnBPwQFkTYGMaWbsQu9aM6PsBGG9ysHcwLSskqByiHidVOOrU6yTmhG8wqk2jXVeRGI1jc0R-6tflbf7GzDsKnCDE1t1ueA-A4tpKeuzfxwInZkIM8D_S56HtzQHvx-dqHg-hA-ylAYSe/s400/20131218_173453.jpg" width="400" /></a></div>
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I realize the title of this recipe may not sound all that appealing, but I promise it tastes delicious! I made this as a side dish at our Christmas dinner, and it was a bit hit with everyone. But it's not just for a holiday meal, you can easily make this recipe any night of the week. I perused the internet to find a squash dish to make, and came across <a href="http://www.coffeeandquinoa.com/2013/10/mashed-butternut-squash/" target="_blank">this one</a>. With a few small tweaks, it worked perfectly for us!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9uCpx-TFEExHRgbDyw_Rq1-M29maCVE_i9DGbFaotUxq2gMZ4RPafSjdKCaXPciRabiQxjbCrfbYcZHSKdz-ugmF4GNmTCNVNfQ_CQM1JW-KAojlA_rtT0x8_S4gc_f4Sk2_6GoA5ivv/s1600/20131218_190820.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9uCpx-TFEExHRgbDyw_Rq1-M29maCVE_i9DGbFaotUxq2gMZ4RPafSjdKCaXPciRabiQxjbCrfbYcZHSKdz-ugmF4GNmTCNVNfQ_CQM1JW-KAojlA_rtT0x8_S4gc_f4Sk2_6GoA5ivv/s400/20131218_190820.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product. Yum!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sautéed apples and onions. Not so photogenic, but smells amazing!</td></tr>
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<u style="font-weight: bold;">Mashed Butternut Squash</u> (serves 8-10, approx 1 hour to make)<br />
<u>Ingredients:</u><br />
- 4lbs of Butternut Squash (this is about 2 medium-sized squash)<br />
- 2T Unsalted Butter<br />
- 2 Apples, cored and diced<br />
- 1 Yellow Onion, diced<br />
- Salt<br />
- 1 Clove of Garlic, minced<br />
- 1/2t Cinnamon<br />
- 1/2t Coriander<br />
- 1/2t Cumin<br />
- 1/8t Cayenne Pepper<br />
<br />
<u>Directions:</u><br />
- Set the oven temperature to 375.<br />
- Rinse and dry the outside of the squash, then cut in half lengthwise. Scrape out the seeds. Line a baking sheet in tin foil, and place the squash cut side down. Bake under the squash is tender, keeping in mind that the neck will take longer than the bulb. It should take 35-45 minutes, depending on the size.<br />
- Meanwhile, in a large pot over medium-low heat, melt the butter. Add the apples and onions with a dash of salt. Cover, and cook until onions are soft, about 5 minutes.<br />
- Remove the cover and continue to sauté until the onions turn golden brown, about 10 minutes longer. Add the garlic and spices and stir to combine. When fragrant, about 30 seconds, remove from heat and set aside.<br />
- When squash is done, scrape it out of the skin and add it to the pot. Use a large spoon or potato masher to mix and mash it all up.<br />
- Serve and enjoy!<br />
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<i>What's your favorite way to enjoy squash? Tell us in the comments!</i>Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-57882820726591781782013-09-23T17:28:00.001-07:002013-09-23T17:28:22.029-07:00Any Time Cookies - No Sugar and Gluten-Free!Yes, you read the title correctly.<br />
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<b>Any. Time. Cookies.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayX_627SUkft-pR525K-d8PStieUwzC5E3ZdLZ2iJ-JSBraYhWx7H2PAImHikqG9cdx2MjYR8YXJAjN9W5IOzPeXDGyGj57qGVNwhGsijW4TNhL76yEU9rZOwaiokc3l5Ye6QejIB7JUt/s1600/20130921_132140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayX_627SUkft-pR525K-d8PStieUwzC5E3ZdLZ2iJ-JSBraYhWx7H2PAImHikqG9cdx2MjYR8YXJAjN9W5IOzPeXDGyGj57qGVNwhGsijW4TNhL76yEU9rZOwaiokc3l5Ye6QejIB7JUt/s400/20130921_132140.jpg" width="400" /></a></div>
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These cookies are full of ingredients that are both healthy and delicious, so you can eat them without feeling guilty! They are <i>gluten-free</i>, and sweetened with fruit, so there is<i> no sugar</i> either! For a quick on-the-go breakfast or afternoon snack, these really hit the spot! I found one to be filling, but my fiance needed two of them to be satiated.<br />
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Thanks to Danielle, who was a guest blogger at <a href="http://nourishedkitchen.com/anytime-cookies-against-all-grain/" target="_blank">Nourished Kitchen</a>, for creating and sharing this amazingly delicious recipe!<br />
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The Any Time Cookies are super easy to make, and if you don't have the exact dried fruits/nuts called for, you can easily substitute. For example, the fiance finished off our dried cherries and I haven't bought more yet, so I used raisins instead. I'm curious about adding some cacao nibs in too! Maybe next time...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYy_21BxkGy18kHsbbJLuxgLBuLOw1RH6522CcmPi4Cjv5rcqkZgmpecF6miGPu5r3xGuPcH9hUZkXq9C76vBYQL8W2Ih_ojUbeEIhOOjBkDzoZphOKwJIOt-0d7NbxWxPvqyc3nt86NW/s1600/20130921_121900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYy_21BxkGy18kHsbbJLuxgLBuLOw1RH6522CcmPi4Cjv5rcqkZgmpecF6miGPu5r3xGuPcH9hUZkXq9C76vBYQL8W2Ih_ojUbeEIhOOjBkDzoZphOKwJIOt-0d7NbxWxPvqyc3nt86NW/s400/20130921_121900.jpg" width="400" /></a></div>
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<u style="font-weight: bold;">Any Time Cookies</u> (makes 12 cookies)<br />
<u>Ingredients:</u><br />
1/4C Coconut Flour (you can find this at Whole Foods, Bob's Red Mill makes a great one!)<br />
1/2C Almond Butter<br />
6 Dates, remove pit and soak in warm water to soften (about 15 minutes)<br />
3/4C Shredded, Unsweetened, Dried Coconut<br />
1/2C Apple Sauce, unsweetened<br />
2 Eggs, beaten<br />
1 1/2t Cinnamon<br />
1t Vanilla Extract<br />
1/4t Sea Salt<br />
1/2t Baking Soda<br />
2T Dried Cherries, unsweetened<br />
2T Walnuts, chopped<br />
3T Currants<br />
<br />
<u>Directions:</u><br />
<i>Note: If you have a food processor, use it! I don't have one, so I used my VitaMix. While a blender will work here, it is not ideal.</i><br />
- Preheat your oven to 350 degrees, and line a baking sheet with parchment paper.<br />
- In your appliance of choice, combine the coconut flour, almond butter and dates. Blend for about one minute, until the dates are in small pieces.<br />
- Add the dried coconut, apple sauce, eggs, cinnamon, vanilla, salt and baking soda. Blend for about 30 minutes, until combined and a wet dough forms.<br />
- Add in the dried cherries, currants, walnuts (or whatever dried fruit and nut combination you're using) and pulse to combine. You don't want to chop up the fruit!<br />
- Using two large spoons, measure out about 12 cookies onto the baking sheet. They do not rise or spread, so make them the shape you want (dip the spoon/spatula in water to prevent sticking) before they go in the oven.<br />
- Bake for 12-15 minutes (depending on thickness), until golden brown on the top and edges.<br />
- Let cool, and eat immediately. Danielle also recommends freezing them, just take the cookie out early and let it defrost for about 15 minutes first.<br />
<br />Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-66733343263003267852013-08-06T11:30:00.002-07:002013-08-06T11:30:26.448-07:00Shiso PestoWhen you hear the word "pesto," what comes to mind? Do you immediately think of Basil? For most of us, our first taste of pesto was probably of the basil, garlic, pine-nuts and Parmesan cheese variety, but did you know - the term "pesto" can be used to define any combination of ingredients that have been pounded or blended together. The fiance and I have enjoyed trying different combinations of things in our homemade pesto, and this post is about our newest discovery - Shiso Pesto!<br />
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<tr><td class="tr-caption" style="text-align: center;">Shiso Pesto</td></tr>
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If you don't know what Shiso is, it's a leaf commonly grown in Asia. It comes in both purple and green varieties, but the green seems to be more common in the United States. You might have seen it at Japanese restaurants, or in your little box of take-out sushi. Shiso has a strong smell, and the taste is unique. It's been compared to both mint and basil, but I have to say I don't think it has the taste of either. It is quite earthy and refreshing, definitely worth experimenting with if you see it around or want to try growing it yourself.<br />
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The recipe below is the result of my searching for a way for my future mother-in-law to use up the leaves of the giant Shiso plant she has in her garden. I came across this <a href="http://summertomato.com/shiso-pesto-recipe/" target="_blank">recipe from Summer Tomato</a>, and decided to test it out on on zucchini "noodles" for dinner the other night. We loved it!!<br />
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<tr><td class="tr-caption" style="text-align: center;">Zucchini "fettuccine" with Shiso Pesto sauce.</td></tr>
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<u style="font-weight: bold;">Shiso Pesto</u> (makes 15-20 servings, can be frozen)<br />
<u>Ingredients:</u><br />
- 4C tightly packed Shiso leaves<br />
- 1/2C Raw Pistachio nuts<br />
- 2T Miso Paste (any variety will work)<br />
- 1 Garlic Clove, pressed<br />
- 1 Lemon, juiced<br />
- 3/4C Olive Oil<br />
<br />
<u>Directions:</u><br />
- In a blender or food processor (I used my VitaMix), combine all ingredients. Reserve about 1/4C of the olive oil.<br />
- Pulse until ingredients are evenly ground.<br />
- Turn blender to "on" and drizzle the remaining olive oil in while the ingredients combine.<br />
- Taste, and adjust salt and lemon to taste, if needed.<br />
- Use immediately, or store in the fridge for a couple days. If you still have leftovers, use your ice cube trays to freeze the pesto in blocks. Once they're solid, pop them out and into a freezer-safe container. You'll have "fresh" pesto for months!<br />
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<i>What's your favorite type of pesto? Care to share the recipe in the comments below?</i><br />
<i><br /></i>Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-86547608336212395422013-07-30T08:16:00.000-07:002013-07-30T08:16:21.881-07:00Green Potato Salad - no mayo required!The other weekend, my future mother-in-law asked us to house sit for one night while she went out of town. The main reason she asked is that her two dogs and the kitty need food and attention - we were happy to house sit. In addition to playing with the furry guys, we were excited because she has an amazing vegetable garden - from which we could harvest whatever we wanted!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJXeML9z-uuyfBm3OUshE-0xaPBkdFuFAC5sw_iU23A9KjLzjY-Qbk4d3KB_iowbt9UAX1L2R55cXLjwhrpxRUznySQWhBfSD2ppfd_euRbzZ0XfDIW9FLM16WuxzYJLbW1U-pYcQJo8c/s1600/20130720_203811.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJXeML9z-uuyfBm3OUshE-0xaPBkdFuFAC5sw_iU23A9KjLzjY-Qbk4d3KB_iowbt9UAX1L2R55cXLjwhrpxRUznySQWhBfSD2ppfd_euRbzZ0XfDIW9FLM16WuxzYJLbW1U-pYcQJo8c/s400/20130720_203811.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You might recognize this photo from my <a href="https://www.facebook.com/LTZhealthcoach" target="_blank">Facebook</a> page.</td></tr>
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This time of year, as we get into late summer, there are so many delicious treats in the garden. Everything is organic (she even makes her own compost), and while rummaging around the raised beds we found eggplant, corn, lettuces, herbs, and so many tomatoes! She had harvested some potatoes for us as well, and even though she hasn't planted any in a few years there are still some "volunteers" in the dirt. I took the potatoes home with us, and a few days later I made a delicious Green Potato Salad. I have to give a shout-out, as this recipe came from my friend Jamie Greenwood, the fabulous woman behind <a href="http://jamieliving.com/" target="_blank">Jamie|Living</a>. I first had it when my mom and I attended Jamie's <a href="http://zwickspicks.blogspot.com/2012/05/mothers-day-2012-i-learned-how-to-make.html" target="_blank">mother/daughter cooking class</a> a few years ago. You might remember my excitement from that day, we had a great time and I learned how to make a frittata!</div>
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I've made this potato salad a few times since that Mother's Day event, but this is the first time it's been on Zwick's Picks. I love it for so many reasons. First of all, it's super tasty and delicious! Second, there is no mayo in it, just a light sprinkle of olive oil and vinegar! Third, I get to eat greens IN the potato salad, it's like the best of both worlds. You could even add more greens to this if you wanted to. Read on for the recipe...<br />
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<tr><td class="tr-caption" style="text-align: center;">Jamie's Green Potato Salad - yum!!</td></tr>
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<u style="font-weight: bold;">Green Potato Salad</u> (serves 4)<br />
<u>Ingredients:</u><br />
2.5 lbs Organic Potatoes, washed and cut into large chunks<br />
1 Organic Red Onion, peeled and thinly sliced<br />
1/3C Capers<br />
1/4C Fresh Flat-Leaf Parsley, chopped<br />
3T Extra Virgin Olive Oil<br />
1.4T Red Wine Vinegar<br />
2 Handfuls of Organic Arugula<br />
Sea Salt and Fresh Pepper<br />
<br />
<u>Directions:</u><br />
- Bring a large pot of water to a boil. Add the potato chunks and a pinch of salt. Return to a boil, then reduce to a simmer and cook until the potatoes are tender. Usually about 15 minutes, depending on the size. Drain the potatoes in a metal colander.<br />
- Transfer the potatoes to a large bowl (the larger it is, the easier it'll be to stir everything together). Combine the rest of the ingredients in the bowl and mix together.<br />
- Serve either warm or cold.<br />
<br />
<br />Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-38283151444638899722013-04-29T13:46:00.000-07:002013-04-29T13:46:52.458-07:004-Step Cleaning Magic!<div>
Have you ever cooked something and found that all your scrubbing and scrubbing does nothing to remove the burnt-on bits left on your pan or baking dish? As much as I love making and eating a frittata, cleaning the pan afterward has always been a chore.</div>
<div>
<br /></div>
<div>
Well...no more! That's because I've discovered the <b><i>easy and</i> <i>non-toxic</i><i> </i></b>way to clean my pots and pans. All you need is baking soda and hydrogen peroxide (or warm water), a sponge, and some time. I swear, it truly is that easy! And you don't even need to wear gloves. Follow along...</div>
<div>
<br /></div>
<div>
<span style="font-size: large;"><u>Step 1:</u> </span>Gather supplies. You'll need <b>Baking Soda</b>, <b>Hydrogen Peroxide</b> (or warm water), and a <b>bowl </b>to mix it in.</div>
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgMs1-Ld_i3B_AF3f_WaUmXydzQTAQGfcSGROdYmoIHvj7TF5kqLwCQgcCSWzNXaN_YrRErUy5kwLzSGb3jRPvRVJ3ILH_1uGB7K-gljWYOGna9DISq_V-RHmp6yW1vUMxwosc1qftudw/s1600/20130428_121904.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgMs1-Ld_i3B_AF3f_WaUmXydzQTAQGfcSGROdYmoIHvj7TF5kqLwCQgcCSWzNXaN_YrRErUy5kwLzSGb3jRPvRVJ3ILH_1uGB7K-gljWYOGna9DISq_V-RHmp6yW1vUMxwosc1qftudw/s400/20130428_121904.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Supplies</td></tr>
</tbody></table>
<span style="font-size: large;"><u>Step 2:</u> </span>Put about 1/4 cup of Baking Soda into a bowl, and add enough hydrogen peroxide to make a paste. It's too thin in my picture here, I added more baking soda to thicken it up after the shot was taken.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGizu5pVlwf8DjppdnoNK3HhKRe_Fx_Ca48-01b_KL7SfazFXPvlJDA1fz-WAwPBQ5UxBij5Fc6jTrXB7QjnvsM17auDLW8xcWPxe1BXblp3mRNJZpLRG282if7TfsLGJjDuXHyjnLIV1/s1600/20130428_122119.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGizu5pVlwf8DjppdnoNK3HhKRe_Fx_Ca48-01b_KL7SfazFXPvlJDA1fz-WAwPBQ5UxBij5Fc6jTrXB7QjnvsM17auDLW8xcWPxe1BXblp3mRNJZpLRG282if7TfsLGJjDuXHyjnLIV1/s400/20130428_122119.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making the paste</td></tr>
</tbody></table>
<span style="font-size: large;"><u>Step 3:</u> </span>Take your dirty pan, and smear the paste over it. Let the paste sit for at least 2 hours, overnight is even better.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5ISpzSRUmh4ZxYV7R_Oy91KtvZRKxmt9N_-YI88yOnanH7mUiKlIyCWGmYO7CcIAT-wis-XLWl3wlxCzka3IdP7mYJOsoBoMohmvGGSRTSE0mx8uGyfSVs1eKk4RQoli7aZ5uvoriItY/s1600/20130428_121856.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5ISpzSRUmh4ZxYV7R_Oy91KtvZRKxmt9N_-YI88yOnanH7mUiKlIyCWGmYO7CcIAT-wis-XLWl3wlxCzka3IdP7mYJOsoBoMohmvGGSRTSE0mx8uGyfSVs1eKk4RQoli7aZ5uvoriItY/s400/20130428_121856.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My burnt pan :-(</td></tr>
</tbody></table>
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9rVTeZJrkdK1LUV48_F3PxShKYTHr9EisJsNtYCBBZSBqJQWw7gEZ9tp_ki5BBgWq_mwC2BkkyLEA9ki79BSMEcxGW8OD5d9BMnyqnXO3eNGdHzf4a8eBBpDaHfFSPoomWGcXrBz8FpQ/s1600/20130428_122405.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9rVTeZJrkdK1LUV48_F3PxShKYTHr9EisJsNtYCBBZSBqJQWw7gEZ9tp_ki5BBgWq_mwC2BkkyLEA9ki79BSMEcxGW8OD5d9BMnyqnXO3eNGdHzf4a8eBBpDaHfFSPoomWGcXrBz8FpQ/s400/20130428_122405.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Covered in the paste.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><u>Step 4:</u></span> Scrub clean with a soft sponge, rinse with warm water, and TA-DA! Your pan is shiny again!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFk591TRDkuSAhRYybJypdsJmngWcQtLvlmuqCR2YxJb2s3X1MqwZ1hv_B9_1shbpiLvZYF3_dmR_j-uAbQmqhqYqa5B6MS_tMootPIOAhJEM1If7WOeulxNo3YX25so3JrVNes3Kq0EH/s1600/20130428_151237.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFk591TRDkuSAhRYybJypdsJmngWcQtLvlmuqCR2YxJb2s3X1MqwZ1hv_B9_1shbpiLvZYF3_dmR_j-uAbQmqhqYqa5B6MS_tMootPIOAhJEM1If7WOeulxNo3YX25so3JrVNes3Kq0EH/s400/20130428_151237.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My pan is shiny and new-looking!! :-)</td></tr>
</tbody></table>
<br />
What's your favorite non-toxic cleaning secret? Share in the comments below!Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-80324091822693629962013-02-04T20:31:00.001-08:002013-02-04T20:31:53.924-08:00Bean and Kale SoupWho knew that February 4th was National Homemade Soup Day? I had this recipe ready to go, and it turned out to be perfect timing!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHVOo8pa3Dfc_vMDS_H1E7CENkqBz5XMzJJmTINVXPoqjBEyMi4Sib9GQFyY4NtN0hc7WxqQiE5jzBH99EM1oteo9movGI4uG4mUXgomexZNZzfQ4yWocaWuSuubv-uYB55IRq-d5hEHv/s1600/20130122_190839.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHVOo8pa3Dfc_vMDS_H1E7CENkqBz5XMzJJmTINVXPoqjBEyMi4Sib9GQFyY4NtN0hc7WxqQiE5jzBH99EM1oteo9movGI4uG4mUXgomexZNZzfQ4yWocaWuSuubv-uYB55IRq-d5hEHv/s400/20130122_190839.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious!</td></tr>
</tbody></table>
Looking for a hearty cold-weather soup to make, one that will last you a few days? Do you have beans? Kale? Stock (chicken or vegetable)? Then you can make this soup! You can easily make this soup vegetarian or even vegan by simply using vegetable stock and omitting the sausage, or satisfy the meat eaters by using those ingredients. As with most soups, it's easy to alter the recipe to suit your taste buds.<br />
<div>
<br /></div>
<div>
<u style="font-weight: bold;">Bean and Kale Soup</u> (serves 6-8)</div>
<div>
<u>Ingredients:</u></div>
<div>
2T Olive Oil or Butter</div>
<div>
2 Celery Ribs, cut to 1/4"</div>
<div>
2 Carrots, cut to 1/4"</div>
<div>
1 Onion, Shallot, or Leek, finely minced</div>
<div>
1 Bay Leaf</div>
<div>
1-2t Fresh Thyme (use half this amount if using dried)</div>
<div>
4 Garlic Cloves, minced</div>
<div>
6C Stock</div>
<div>
1/2lb Dried Beans, soaked overnight and rinsed OR 2 Cans of Beans (I suggest white beans, but you can use whatever suits your fancy)</div>
<div>
3 Smoked Organic Sausage, or 1 Smoked Ham Hock</div>
<div>
1 Bunch Kale, juilenned</div>
<div>
Salt and Pepper</div>
<div>
<br /></div>
<div>
<u>Directions:</u></div>
<div>
- Heat olive oil in a large, heavy-bottomed stockpot over medium heat.</div>
<div>
- Add onions, carrots, celery, thyme and bay leaf. Saute for about 8 minutes, stirring occasionally, until carrots are soft.</div>
<div>
- Add garlic and stir for about 30 seconds, til fragrant.</div>
<div>
- Add stock, drained beans and meat, if using.</div>
<div>
- Bring to a boil, then reduce to a simmer. Simmer until beans are tender, about 2 hours.</div>
<div>
- When beans are soft, remove bay leaf. If using ham hock, chop up the meat.</div>
<div>
- Add the kale, and simmer until tender, about 2 minutes. Kale should remind bright green.</div>
<div>
- Taste, and season with salt and pepper to taste.</div>
Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-53012337290697753302012-12-18T12:18:00.002-08:002012-12-18T12:18:19.157-08:00Garlic Mushroom Miso Soup<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnWwXfnM0Obbax4M55CGpoUsLgH9Xkt0VaZmuRH9P1Ec8MSylo4xPCvIK4V7c0affLC7r1We5vJgdo33bnk54nuC9mf1kr3MW4_G7g63UVW367bQdBu3FgOMjs9dIAXIridxnxIcwxDVQ/s1600/20120622_185640.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnWwXfnM0Obbax4M55CGpoUsLgH9Xkt0VaZmuRH9P1Ec8MSylo4xPCvIK4V7c0affLC7r1We5vJgdo33bnk54nuC9mf1kr3MW4_G7g63UVW367bQdBu3FgOMjs9dIAXIridxnxIcwxDVQ/s400/20120622_185640.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh, hot miso soup - yum!</td></tr>
</tbody></table>
The cold weather means that I eat a lot of warm soups for lunch and dinner, and on a recent night my stomach was also feeling a bit queasy (perhaps from the bagel I ate for brunch - ugh!). I still wanted something for my evening meal, however, and decided that a light soup would be just perfect.<br />
<br />
I recently bought a container of Brown Rice Miso, and decided that a Miso Soup was just what the doctor ordered! As fresh shitake mushrooms can be pricey, especially when organic, look for dehydrated mushrooms. They're much less expensive, take only 10 minutes to rehydrate, and the leftover water makes a delicious broth base you can use in your soup instead of plain water! While I added garlic, seaweed and mushrooms, those things are all optional, as are green onions or tofu. Like many recipes I love, it's all about what you have on hand in the kitchen! The garlic will be strong, but it's also a great immune system strengthener - great for cold and flu season!<br />
<br />
This is a super simple and quick recipe that can be made as a light meal, a hearty meal (with lots of additions), or as a side dish to a meal. Use the base recipe and make it your own!<br />
<br />
<u style="font-weight: bold;">Miso Soup</u> (serves 2 as a meal, 4 as a side)<br />
<u>Base Broth Ingredients</u>:<br />
5C of Water (use water from the mushrooms if you re-hydrated some)<br />
1/4C of Miso Paste (any variety)<br />
1T Tamari<br />
<br />
Optional Additions:<br />
1T Toasted Sesame Oil<br />
1/2 Block of Organic Tofu, cubed<br />
3 Green Onions, sliced thin<br />
3 Cloves of Garlic, pressed<br />
1/2C Shitake Mushrooms, sliced<br />
Anything else you desire!<br />
<br />
<br />
<u>Directions</u>:<br />
- Heat water (or mushroom broth) in a pot over low/medium heat. You want the water to get hot, but not boil. Boiling destroys the beneficial microorganisms and probiotics in the miso, which your body needs!<br />
- Stir in the miso paste until it is well dispersed.<br />
- Add the garlic, seaweed, and any other optional ingredients. Continue to stir occasionally, and do not allow the mixture to boil!<br />
- Heat through, and serve immediately.<br />
<br />Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com2tag:blogger.com,1999:blog-499811037534536576.post-646223256811714562012-12-03T10:29:00.001-08:002012-12-03T10:29:58.664-08:00Kale and Sweet Potato Soup<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgMVwyBGDnh7ml0E8RcUQceLUXoS3rGKyjGeTBy750mPK3G7sGVxtBJIsgS-EcSxpYTCqgzFNmx24_KMX6_s5vRwgVJAJkaPxyRvwwgmaFmPql5UAdHKQ9e3_KgI27-KEhbMXbc7LgNz1/s1600/20120831_195630.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgMVwyBGDnh7ml0E8RcUQceLUXoS3rGKyjGeTBy750mPK3G7sGVxtBJIsgS-EcSxpYTCqgzFNmx24_KMX6_s5vRwgVJAJkaPxyRvwwgmaFmPql5UAdHKQ9e3_KgI27-KEhbMXbc7LgNz1/s640/20120831_195630.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A steaming bowl of deliciousness!</td></tr>
</tbody></table>
Despite my best efforts, a few weeks ago I came down with a cold. It was going around, a few of my friends had it, and I thought my healthy diet and lifestyle would protect me from the virus, but it happened. It started with the tickle in the back of my throat, and within a couple of days I had the stuffed sinuses and runny nose as well. It wasn't horrible, nothing to keep me from doing most of my daily tasks, but it was still obnoxious and I wanted to get rid of it and get back to being healthy!<br />
<br />
I met a friend for a cup of tea one afternoon, and she told me about the soup she loves to make when she or her husband have a cold. She got the recipe from a friend who also has a blog, and she sent me the <a href="http://cookbooksandcake.blogspot.com/2011/10/sweet-potato-and-kale-soup.html" target="_blank">recipe</a>. As I read through it, I realized I had all the ingredients at home! No shopping required. So after our tea, I came straight home and started cooking dinner. I had a big bowl of the soup that night (see the above photo), and ate it again for lunch and dinner the next couple of days. I swear I felt better the morning after that first bowl! Besides all the healthy vegetables in the soup, it also has curry which is known for it's immune strengthening qualities, and miso has probiotics that help the immune system as well, so who knows what it was that helped me. I think it was the whole combination.<br />
<br />
I know that the next time I feel a cold coming on, this is what I'll be having!<br />
<br />
<u style="font-weight: bold;">Kale and Sweet Potato Soup </u>(makes 6-8 good sized bowls)<br />
<u>Ingredients:</u><br />
2T Olive Oil<br />
1 Onion, finely chopped<br />
3 Garlic Cloves, chopped<br />
2 Carrots, peeled and chopped<br />
3 Sweet Potatoes, rinsed and chopped<br />
2T Tomato Paste<br />
8C Filtered Water<br />
2T Miso Paste<br />
1t Ground Cumin<br />
1t Curry Powder<br />
4C Kale, rinsed and finely chopped<br />
Salt and Pepper, to taste<br />
<br />
<u>Directions:</u><br />
<i>Note: The original recipe has you add the miso much earlier, but heating will destroy the miso's healing probiotics and living organisms. Add miso toward the end of any recipe, after you've turned off the heat, to ensure you're getting the benefits!</i><br />
- In a large pot, over medium heat, pour in the oil.<br />
- Saute the onion, garlic and carrot until soft and fragrant.<br />
- Add the spices, sweet potatoes, and tomato paste. Saute a few minutes.<br />
- Add the water.<br />
- Bring to a boil and simmer 30-60 minutes.<br />
- Add the kale during the last 20 minutes.<br />
- Just before serving, after heat is off, add the miso paste and stir to combine.<br />
- Pour into bowls and serve. Pour leftovers into glass containers to refrigerate or freeze.Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-7502901198752155022012-11-19T08:42:00.001-08:002021-10-06T15:09:45.932-07:00Pumpkin Puree to Pumpkin PieHere in the United States, National Pumpkin Pie day is observed on December 25th. In honor of that holiday (even though it's still a month away) and to perfect my recipe, I decided to make a pumpkin pie from the real thing. That's right, no cans here! I used a "sugar pie pumpkin" and pureed it myself. One of these days I'll make my own pie crust too, and then it will really be a made-from-scratch pie.<br />
<br />
So, if you're still looking for something to bring to a Thanksgiving feast, here's your recipe!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2e3OVj81350s5w-TiJMojmVgZ_cBKt9PEtYrmWEcfNLlbQZ1lhob1ehEIQfslnJA1apQa9P1KsVkJrhhumKjXnj7PInY4OgMW8WgHzmGITBu29Auw0Tnu7pO-y-9o01Caaxx8D7IA6ubv/s1600/20121013_182446.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2e3OVj81350s5w-TiJMojmVgZ_cBKt9PEtYrmWEcfNLlbQZ1lhob1ehEIQfslnJA1apQa9P1KsVkJrhhumKjXnj7PInY4OgMW8WgHzmGITBu29Auw0Tnu7pO-y-9o01Caaxx8D7IA6ubv/s400/20121013_182446.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Pie, right out of the oven!</td></tr>
</tbody></table>
<br />
<b><u>Recipe: Pumpkin Puree to Pumpkin Pie</u></b><br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mnSR1trtMFnlG3zZYqb70N7TC3xqfRKM5huAOLR7xNL92Q60crcBr6rXTDD4n651_FOi8ScHOtRLe76qLiwsHcBYfB0K__NfsVTii8swPWJrbKFqT8hhMn2B22LZWBs-2FkPEnOd6ISP/s1600/20121013_135052.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mnSR1trtMFnlG3zZYqb70N7TC3xqfRKM5huAOLR7xNL92Q60crcBr6rXTDD4n651_FOi8ScHOtRLe76qLiwsHcBYfB0K__NfsVTii8swPWJrbKFqT8hhMn2B22LZWBs-2FkPEnOd6ISP/s320/20121013_135052.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar Pie Pumpkin, before baking</td></tr>
</tbody></table>
<u>Directions for Pumpkin Puree:</u><br />
<i>(This can be done a day or two ahead, to save time.)</i><br />
<i><br /></i>
- Preheat the oven to 400 degrees.<br />
- Rinse and dry the pumpkin, then cut in half.<br />
- Remove the seeds (save them for roasting), and place the pumpkins cut side down on a baking pan lined with foil. The foil just makes clean up easier, it's not required.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24p5Zcus4TFkVQJbV-eW2L2kn04_XOfiIHF4G9Wjs3MmIk_5BIratvhtgWwcPmyuzA_N3J1u-SnMBuAWzDUMKhbHUHXvgO6skZUWdrKSRunjSmm5LOkQ28AGG1BetC7aBrwdIVDJWAA0_/s1600/20121013_145048.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24p5Zcus4TFkVQJbV-eW2L2kn04_XOfiIHF4G9Wjs3MmIk_5BIratvhtgWwcPmyuzA_N3J1u-SnMBuAWzDUMKhbHUHXvgO6skZUWdrKSRunjSmm5LOkQ28AGG1BetC7aBrwdIVDJWAA0_/s320/20121013_145048.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar Pie Pumpkin, cut in half and cooked til soft.</td></tr>
</tbody></table>
- Bake the pumpkin for about 40 minutes, depending on size. It is done when it is soft to the touch. I'd recommend touching it with a fork or cooking utensil, not your finger, as it will be HOT!<br />
- When pumpkin is done, remove it from the oven and let it cool until you can hold it comfortably. (This took me about 30 minutes.)<br />
- Scrape the inside of the pumpkin into a blender, and puree til smooth. My Vita-Mix worked great here!<br />
- Put the puree into a strainer lined with cheesecloth or a coffee filter, and let drain for about an hour. You can squeeze the water out to speed up this process a little. Otherwise, your puree will remain very liquidy, resulting in a mushy pie.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPxWyImpaeWDcfqxcvJj5HX_at8Xqm-mJb6xp8I49Ai7Io3rC5qWpstsU2Ffr30Am3h6Upf4o01k5pu1y7eBazchbp3bgdBQwB4tyOHaIa2XTcg6WhnTNg39cOtx3K9oqiinepFjQ0-vy/s1600/20121013_160942.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPxWyImpaeWDcfqxcvJj5HX_at8Xqm-mJb6xp8I49Ai7Io3rC5qWpstsU2Ffr30Am3h6Upf4o01k5pu1y7eBazchbp3bgdBQwB4tyOHaIa2XTcg6WhnTNg39cOtx3K9oqiinepFjQ0-vy/s320/20121013_160942.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Straining the puree in a cheesecloth.</td></tr>
</tbody></table>
<br />
<br /><u>Pumpkin Pie:</u><br />
<u>Ingredients;</u><br />- One Sugar Pie Pumpkin (yes, that is what they're really called), or 2C canned pumpkin puree<br />- Pie Crust<br />- 1C Heavy Cream<br />- 1/2C Brown Sugar, packed<br />- 1/3C White Sugar<br />- 1/2t Salt<br />- 2 Whole Eggs, plus 1 Yolk<br />- 2t Cinnamon<br />- 1t Ground Ginger<br />- 1/4t Ground Cloves<br />- 1/4t Ground Nutmeg<br />- 1/4t Ground Cardamom<br />- 1/2t Lemon Zest<i><br /></i><div><i><br /></i></div><div><u>Directions:</u></div><div><i>(Total time is 3-4 hours. Prep, cook time 65 min, cooling for 2 hours.)</i><br />
- Preheat your oven to 425 degrees.<br />
- In a large bowl, mix the sugars, salt and spices. Add in the lemon zest.<br />
- In a small bowl, beat together the eggs. Pour eggs into large bowl with sugars.<br />
- Add the pumpkin puree and combine.<br />
- Add the cream and mix until everything is well combined.<br />
- Pour mixture into pie shell, and bake at 425 for 15 minutes.<br />
- After 15 minutes, drop oven temperature to 350 and continue baking 40-50 minutes longer.<br />
- Pie is done when a toothpick (or thin knife) comes out clean in the middle.<br />
- Cool on a wire rack for at least 2 hours, or overnight.<br />
- Slice, and serve with a dollop of whipped (organic) cream on top!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbSl68MsUmVz5QfJzHz7nNwow2vD-SfoMoKUD6j7DPFqBuR-bhoIpzbDlK7ZO8jgV_yyyLX5D3iljafeJNXJE70mGOzohatbpLUVMG5gcI6jipuF40pOEqbJWKEORfx-vJPjutXoVSHlv/s1600/20121013_171848.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbSl68MsUmVz5QfJzHz7nNwow2vD-SfoMoKUD6j7DPFqBuR-bhoIpzbDlK7ZO8jgV_yyyLX5D3iljafeJNXJE70mGOzohatbpLUVMG5gcI6jipuF40pOEqbJWKEORfx-vJPjutXoVSHlv/s400/20121013_171848.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Pie, before going in the oven.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2e3OVj81350s5w-TiJMojmVgZ_cBKt9PEtYrmWEcfNLlbQZ1lhob1ehEIQfslnJA1apQa9P1KsVkJrhhumKjXnj7PInY4OgMW8WgHzmGITBu29Auw0Tnu7pO-y-9o01Caaxx8D7IA6ubv/s1600/20121013_182446.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2e3OVj81350s5w-TiJMojmVgZ_cBKt9PEtYrmWEcfNLlbQZ1lhob1ehEIQfslnJA1apQa9P1KsVkJrhhumKjXnj7PInY4OgMW8WgHzmGITBu29Auw0Tnu7pO-y-9o01Caaxx8D7IA6ubv/s400/20121013_182446.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Pie, after baking. Smells delicious!</td></tr>
</tbody></table>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYP3DN_61xdlkxIM9ZlLNPrh5be02Tx7q2d_1O4KD4ZwiBgtqCcXwemauRBrCkm3NWLyVtpuSeYSBgvLAlF6FSHdrB3-NO6EAtc8kMe4e2-xKCFUuXljQxtW47b1E6uEN7msEl6VsS5YS/s1600/20121013_204159.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYP3DN_61xdlkxIM9ZlLNPrh5be02Tx7q2d_1O4KD4ZwiBgtqCcXwemauRBrCkm3NWLyVtpuSeYSBgvLAlF6FSHdrB3-NO6EAtc8kMe4e2-xKCFUuXljQxtW47b1E6uEN7msEl6VsS5YS/s400/20121013_204159.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum!</td></tr>
</tbody></table>
Happy Thanksgiving everyone! What are you grateful for this year?</div>Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-32078142174159248352012-10-15T11:11:00.003-07:002012-10-22T10:43:45.962-07:00Acorn Squash Stuffed with QuinoaWith the return of fall weather recently, I've noticed that I'm craving less raw salads and more hearty meals. And the other night was no exception. As the seasons change, have you noticed a change in the foods your body craves?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixDAt01N-ZhUUfEay0DydatBqn9hQachhc5aPnMmc5rXVRlRD4ZUs83pyh64UDIJqyqq6ZhJI-cOkchdEiVrvt6oD49wBZeLTX12Fhlv9PRQa880C15T7zRqxI1mU8Yt-RvCuxV23tRFq/s1600/20121012_190027.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixDAt01N-ZhUUfEay0DydatBqn9hQachhc5aPnMmc5rXVRlRD4ZUs83pyh64UDIJqyqq6ZhJI-cOkchdEiVrvt6oD49wBZeLTX12Fhlv9PRQa880C15T7zRqxI1mU8Yt-RvCuxV23tRFq/s400/20121012_190027.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Acorn Squash - those seeds are tasty too!</td></tr>
</tbody></table>
Because I've taken the October Unprocessed pledge, I took a look in my kitchen and tried to come up with something to make that would not require me to buy anything or go to a restaurant. I saw an Acorn Squash I bought recently, and decided to turn it into a complete meal. How to do that, you ask? Enter quinoa! I always have quinoa in my kitchen, in fact I have three kinds of it: white, red and black. Each ones tastes subtly different, so depending on what I'm making I'll choose a different type. To go with the squash, I decided to go with the blend, as it seems to go well with savory dishes.<br />
<br />
To start, I roasted the squash in my oven. As that was baking, I cooked the quinoa in a pot on the stove. And miraculously, everything was done at about the same time!<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7NuLiOscZOItwqna0lKUjbzaXEaizfxWBYcCRqvQXPiK0E4p6w_-QhcRjohlHncwejjyDUoffJ01Ehu3uN-oxpaaxWOWToyHlSLoB0tNIY8LmSVp6WB3qDrtJs-QKWcwk2T0qLE48cYp/s1600/20121012_193859.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7NuLiOscZOItwqna0lKUjbzaXEaizfxWBYcCRqvQXPiK0E4p6w_-QhcRjohlHncwejjyDUoffJ01Ehu3uN-oxpaaxWOWToyHlSLoB0tNIY8LmSVp6WB3qDrtJs-QKWcwk2T0qLE48cYp/s400/20121012_193859.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A delicious meal! Yum!</td></tr>
</tbody></table>
<u style="font-weight: bold;">Acorn Squash Stuffed with Quinoa </u>(serves 2)<br />
<u>Ingredients:</u><br />
- 1 Acorn Squash<br />
- 1/2C Quinoa<br />
- 1C Water<br />
- 1/3C Minced Onion<br />
- 1/8C Your choice: Raisins, Currants, Cherries, or Cranberries<br />
- 1/8C Pecans<br />
- 1T Olive Oil<br />
- 1T Balsamic Vinegar<br />
- Salt and Pepper, to taste<br />
<br />
<u>Directions:</u><br />
- Preheat oven to 400 degrees.<br />
- Rinse and dry squash, then slice lengthwise down the middle.<br />
- Remove and save the seeds for <a href="http://zwickspicks.blogspot.com/2012/10/roasted-pumpkin-or-squash-seeds.html" target="_blank">roasting</a>.<br />
- Put the squash face-down on a foil-lined baking pan. Bake about 30 minutes, or until soft.<br />
- While squash is baking, prepare the quinoa.<br />
- Rinse the quinoa to remove the natural saponins that give it a bitter taste. When water runs clear, put quinoa in a pot with water (ratio is same as for rice - 1:2).<br />
- Bring water to a boil, then lower the heat and simmer quinoa until water has been absorbed, about 10-15 minutes. In the last few minutes, add the onion.<br />
- When water is absorbed, remove quinoa from heat and add the remaining ingredients. Stir to combine, and let sit until the squash is done.<br />
- Spoon the quinoa into the squash, and serve.Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com2tag:blogger.com,1999:blog-499811037534536576.post-30258429831069834952012-10-08T12:24:00.004-07:002012-10-08T12:24:40.970-07:00Chard and Chickpeas with Farro<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHbjiAkaj-zHL11pDRNi8vXHC0wLxVsp9LyDqtYGBp3lz0I91ZHODGKJ9KBjuHo0sJ9OZ1F-HagBCrwAPliwQ4Nh51yCdPpFDpw72UBvZoKPGa02ZfO92MAnVC4D7YXRdOwfjcL1rdUT7/s1600/20120916_185125.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHbjiAkaj-zHL11pDRNi8vXHC0wLxVsp9LyDqtYGBp3lz0I91ZHODGKJ9KBjuHo0sJ9OZ1F-HagBCrwAPliwQ4Nh51yCdPpFDpw72UBvZoKPGa02ZfO92MAnVC4D7YXRdOwfjcL1rdUT7/s400/20120916_185125.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chard wilting in the pan.</td></tr>
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We're about a week into October now. How is your #unprocessed challenge going? I'm lucky in that our CSA delivers fresh produce year-round, making it easy for me. (To find a CSA in your area, check out <a href="http://www.localharvest.org/" target="_blank">Local Harvest</a>.) Lately they've been sending us a lot of chard, so I've been finding new ways to cook with it. Here is one that I created based on what I had around the house. It was delicious, and it made enough for me to have leftovers too! And we all know how much I love my leftovers! This dish is great this month, for <a href="http://zwickspicks.blogspot.com/2012/09/october-unprocessed-join-me.html" target="_blank">October Unprocessed</a>, but it would be delicious any time.<br />
<br />
When I make a dish that consists mainly of vegetables (like this one), I like to combine it with a whole grain. Quinoa or brown rice are my usual go-to grains that I keep around the house, but lately I've been hearing a lot about farro. I usually buy my grains in the bulk section of the grocery store, and store them in glass jars. I've found that this reduces the amount of waste from all the packaging, and also keeps my kitchen nice and organized! If you live in the Bay Area and are interested in having me give your kitchen a make-over, send me an <a href="mailto:lindsaytzwicker@gmail.com" target="_blank">email </a>and let's talk!<br />
<br />
Anyway, back to my dinner...Farro is the italian name for emmer wheat, and is an unprocessed grain of wheat. Farro is lower in gluten and higher in protein and fiber than conventional wheat. It is also high in magnesium and B vitamins. Sounds good, right? I purchased some from the bulk section at the store, and it had been sitting on my shelf for a few weeks. I thought this chard and chickpea recipe was the perfect dish to try it with. And I was right! The farro has a nice bite to it, almost like al-dente pasta, and it has a nutty flavor too. It paired very well with the chard and chickpeas, and was hearty, and left me feeling full without being stuffed. This grain could be substituted any time a recipe calls for rice, pasta, or another grain. That's the best thing about these grains - they're so interchangeable!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvplJJ37L1Vcm1Vvg4VL-YG6nLhAhRtVN5tCDrVR7ZUdX_b5f5fHwL0guSTFgrzpoCtk_sFpdmNLF27VFLQigTnn8J5aQ52naaGP8aKk-w98Ydq2Dfsdhg6daxxePeygwl7vodra9DPR8g/s1600/20120916_185526.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvplJJ37L1Vcm1Vvg4VL-YG6nLhAhRtVN5tCDrVR7ZUdX_b5f5fHwL0guSTFgrzpoCtk_sFpdmNLF27VFLQigTnn8J5aQ52naaGP8aKk-w98Ydq2Dfsdhg6daxxePeygwl7vodra9DPR8g/s400/20120916_185526.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished dish, served over farro. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6us_DChHpBQasuxnx6WmePiHMghiGplqP2UiUJv4E7KSZAzrMbIZhL5RqzstL7jZOPaoO_QJoT6UbgofUUmX4IEjqw5gIThxBlh66wBf98CxV2oqdLkqzwKmCvT8LFgmHx4j4Hsh2mm9/s1600/20120916_195140.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6us_DChHpBQasuxnx6WmePiHMghiGplqP2UiUJv4E7KSZAzrMbIZhL5RqzstL7jZOPaoO_QJoT6UbgofUUmX4IEjqw5gIThxBlh66wBf98CxV2oqdLkqzwKmCvT8LFgmHx4j4Hsh2mm9/s400/20120916_195140.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leftovers! In my glass "tupperware" to bring to work and reheat. <br />
(Sorry for the horrible lighting here.)</td></tr>
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<br />
<b><u>Chard and Chickpeas with Farro</u></b><br />
<u>Ingredients:</u><br />
2T Olive Oil<br />
1 Garlic Clove, chopped<br />
1 Small Onion, chopped<br />
1C Chickpeas/Garbanzo Beans (they're the same thing!)<br />
1 Bunch Swiss Chard, rinsed and chopped<br />
1 Tomato, sliced<br />
1/2 Lemon, juiced<br />
Salt and Pepper, to taste<br />
<br />
<u>Directions:</u><br />
- Heat oil in a large skillet over medium heat.<br />
- Stir in garlic and onion, cook and stir until soft and fragrant. They'll turn a bit translucent.<br />
- Stir in the chickpeas, and season with s&p. Heat through.<br />
- When chickpeas are hot (a few minutes), add the chard to the pan. Cook until wilted.<br />
- Add tomato slices, squeeze lemon juice over the greens, and heat through.<br />
- Plate, and season with more s&p, if desired.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZ-cB3TsVjgN6NpaXxHtY-tjpCixv4IXD3r_56RDKaBIdiCkgDFbCIwU1uknwSJGzg2srgG_VQmA94cvxRy6IiqRwb9RFm3VH04pq_fkZvZD7Wzu-6YARGguYAiYhs9BKtIGuhf7qpoMi/s1600/20120916_185314.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZ-cB3TsVjgN6NpaXxHtY-tjpCixv4IXD3r_56RDKaBIdiCkgDFbCIwU1uknwSJGzg2srgG_VQmA94cvxRy6IiqRwb9RFm3VH04pq_fkZvZD7Wzu-6YARGguYAiYhs9BKtIGuhf7qpoMi/s320/20120916_185314.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Farro, almost done cooking.</td></tr>
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<i><u>Cooking Farro:</u></i><br />
<i>- Similar to rice, the ratio of farro to water is 1:2. For example, if cooking 1C farro, use 2C water.</i><br />
<i>- Be sure to rinse the farro before using. Even better, soak it!</i><br />
<i>- Boil water in pot, salt it, then add the rinsed farro. Cover and simmer until water is absorbed. Cooking time will vary depending on how much you're making, but 1C of farro took me about 30 minutes.</i>Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-82456108775810420982012-09-03T18:47:00.003-07:002012-09-03T18:47:54.694-07:00Eggplant Two Ways: Roasted & Baba Ghanoush<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYG2E4krXKrCYG0-0f-iEEplRPs_OyKPC5cqnmphyHcYQNBw8X1TXz6NIKYfgYQ_P5-ni5Vj1CGXcOn2MpDHG843UJaJ_5CocN80MNJXD3Vl72GpH1oEGUho36t6u6o5OKLqBi75VruyoT/s1600/20120901_192216.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYG2E4krXKrCYG0-0f-iEEplRPs_OyKPC5cqnmphyHcYQNBw8X1TXz6NIKYfgYQ_P5-ni5Vj1CGXcOn2MpDHG843UJaJ_5CocN80MNJXD3Vl72GpH1oEGUho36t6u6o5OKLqBi75VruyoT/s400/20120901_192216.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinner: Roasted Eggplant and Tomato with Pesto</td></tr>
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I had a problem the other night. I was home alone, and there were two huge eggplants (a globe and a rosa bianca) sitting in the fridge. No matter the preparation I chose, I knew there was no way I was going to be able to eat it all in one sitting. But I needed to cook them soon. And then, I had an idea! Why not roast some eggplant tonight (with some under-ripe tomatoes), and make baba ghanoush tomorrow? Brilliant! I love meals that meld into each other - another way to use leftovers! If you aren't thinking ahead that far, you can roast the eggplant the same day as making the baba ghanoush, but be sure to allow enough time to let it cool first.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnKKK-4ZTElJP-hHsbQBOkRkkW4bMSdI_AmX782G-pxxPq7cz5I_D2QKwshIIMzenArO5NWa9z2hC-PFgd9n-Tn4U5zeKlyaZpXGfV_f2UsenSNwDy3ZJbyrRafjUtD0ki6qZWoA9_GED/s1600/20120901_191629.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnKKK-4ZTElJP-hHsbQBOkRkkW4bMSdI_AmX782G-pxxPq7cz5I_D2QKwshIIMzenArO5NWa9z2hC-PFgd9n-Tn4U5zeKlyaZpXGfV_f2UsenSNwDy3ZJbyrRafjUtD0ki6qZWoA9_GED/s400/20120901_191629.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggplant and tomato slices. Fresh and hot, right out of the oven!</td></tr>
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<b><u>Roasted Eggplant & Tomatoes</u></b><br />
<u>Ingredients:</u><br />
2 Eggplants (any variety will work)<br />
4-6 Tomatoes (under-ripe works great here!)<br />
1t Salt (plus extra)<br />
1/4t Black Pepper, freshly ground<br />
2T Extra Virgin Olive Oil<br />
2 Garlic Cloves, finely minced (I used a press)<br />
8 Fresh Basil Leaves, chopped (or 1t Dried Basil)<br />
<br />
<u>Directions:</u><br />
- Rinse the eggplant and pat dry, then slice into 1/4" rounds, put in a colander and sprinkle with coarse salt. This draws out the moisture, making them less bitter.<br />
- Let eggplant sit for 20-30 minutes. Preheat oven to 425 degrees.<br />
- When time has elapsed, remove slices and pat dry with a paper towel.<br />
- Put slices (plus sliced tomatoes, if using) in a big bowl, and toss with salt, pepper, oil, garlic and basil.<br />
- Lightly oil the baking sheet, and arrange slices in a single layer (use two baking sheets if you're overlapping).<br />
- Bake for about 30 minutes, until slice turn a bit brown.<br />
- Eat immediately, or let cool to make the baba ghanoush.<br />
<br />
<b><u>Baba Ghanoush (without tahini)</u></b>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_natmafDGnPymJHyEjkJ5taytel7LgzE3S74_8Xv_pYcsYZfyb-rZAGXos3L58swDZI52P7QiTQAjeWKxafNHt8VNhYDNL9bApxop_YpjmuGmy09oS54I2-FyuIO7eSGsrCGJu4cRjSRU/s1600/20120902_115044.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_natmafDGnPymJHyEjkJ5taytel7LgzE3S74_8Xv_pYcsYZfyb-rZAGXos3L58swDZI52P7QiTQAjeWKxafNHt8VNhYDNL9bApxop_YpjmuGmy09oS54I2-FyuIO7eSGsrCGJu4cRjSRU/s400/20120902_115044.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leftover eggplant, about to be blended up!</td></tr>
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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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpMsZtdzJoK7vL2qZwDjDyihKlrNsIerO29cE-ZaYwTE51CFddbUnkAAQoVKNheoC2Ff60PbMsxIWy1VgdIgBJT9Y3xp5W96k-5gN8qqkqp9YVXiSDAjoIyUksWJv8BfmJzxJ-ElwtBHH/s1600/20120902_115603.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpMsZtdzJoK7vL2qZwDjDyihKlrNsIerO29cE-ZaYwTE51CFddbUnkAAQoVKNheoC2Ff60PbMsxIWy1VgdIgBJT9Y3xp5W96k-5gN8qqkqp9YVXiSDAjoIyUksWJv8BfmJzxJ-ElwtBHH/s400/20120902_115603.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The result: delicious Baba Ghanoush!</td></tr>
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<u>Ingredients:</u><br />
1.5 Pounds of Eggplant, weigh before cooking (how many this is depends on size)<br />
3T Extra Virgin Olive Oil<br />
1T Fresh Lemon Juice<br />
<br />
<u>Directions:</u><br />
<i>Note #1: Because I was using the seasoned roasted eggplant from the night before, I did not need to add seasoning. If you're using plain roasted eggplant, add 1t sea salt and 1 clove of pressed garlic to this recipe.</i><br />
<i>Note #2: Most recipes tell you to remove the skins of the eggplant, but I left them on the slices. Not sure how this would work in a regular blender (and I would not do it for bigger pieces) but in a Vita-Mix it turned out great.</i><br />
- Add ingredients to blender or food processor, and pulse until combined to desired consistency.<br />
- Serve either at room temp or chilled with your favorite dipping items: fresh veggies, whole wheat pita, etc. Or use as a spread on sandwiches.Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-74009753241067502182012-06-25T10:40:00.002-07:002012-06-25T10:40:39.237-07:00Great Grains! Mom's Breakfast Porridge<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvpsqaUi7flmjJvFud0VAbiRbhp0sndnj0zdBuPDTXxwmO-12BRoKvNbS83-xg6fzJPlY2kLZ1dt-jjE5ZULJKma2F1pq3Qq7FQiNSFFuw-XXlDBYQ5x2g9aUfZg5XKtD0t45i64mx7Ckb/s1600/20120621_090137.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvpsqaUi7flmjJvFud0VAbiRbhp0sndnj0zdBuPDTXxwmO-12BRoKvNbS83-xg6fzJPlY2kLZ1dt-jjE5ZULJKma2F1pq3Qq7FQiNSFFuw-XXlDBYQ5x2g9aUfZg5XKtD0t45i64mx7Ckb/s400/20120621_090137.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Okay, I realize this may not be the most appetizing photo...but I promise it tastes divine!</td></tr>
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I spent the night at my mom's house recently, and before going to sleep for the night, she asked me what I wanted for breakfast. Oh, the joys of having someone else prepare food for you! :-) She's eaten healthy for as long as I can remember, so I simply told her, "I'll have whatever you're having."<br />
<br />
The next morning, I walked into the kitchen to the delicious smell of grains cooking on the stove. I thought it was oatmeal, but it turned out to be something much more delicious. And much healthier too! All sorts of whole grains, cooking in almond milk and spices. I couldn't wait to dig in! She spooned some into a bowl for me, and I added in toppings from the assorted jars she'd placed on the counter: coconut, nuts, cinnamon, chia, flax, and maple syrup.<br />
<br />
It was a delicious start to my day, and was very filling! I didn't feel stuffed at all, but it kept me going until lunch time, and I didn't even need my usual mid-morning snack. Thanks Mom for sharing the recipe with me!<br />
<br />
<u style="font-weight: bold;">Mom's Breakfast Porridge</u> (serves 2)<br />
<u>Ingredients:</u><br />
3/4C any combination of steel cut oats, quinoa (rinsed), millet, teff, amaranth<br />
2C Water<br />
1/4C Almond Milk (or your milk of choice)<br />
Dash of salt, nutmeg, and cloves<br />
Splash of Vanilla Extract<br />
Ginger (about 1t fresh, or 1/2t dried)<br />
<br />
Toppings: (any combination you desire, to add after cooking)<br />
Chia Seeds<br />
Ground Flax Seeds<br />
Shredded Coconut<br />
Cacao Nibs<br />
Gogi Berries<br />
Nuts (such as almonds, walnuts, pecans)<br />
Cinnamon<br />
Fruit (such as berries or banana)<br />
Honey or Maple Syrup to sweeten<br />
<br />
<u>Directions:</u><br />
- Be sure to rinse the quinoa well if you're using it. The grain naturally contains a coating called <i>saponin</i> that makes it taste bitter (and has a laxative effect).<br />
- Put your desired grains into a pot with the milk/water mixture, and heat on the stove.<br />
- Bring to a boil, then lower to a simmer.<br />
- Simmer uncovered for about 15 minutes (keep an eye on it so you don't almost burn it like I did!).<br />
- Let it stand about 5 minutes, this will thicken the mixture.<br />
- Spoon into bowls and mix in your favorite toppings! If it has gotten too thick, add some more milk and stir.<br />
<br />Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-615494198315559752012-06-18T08:16:00.000-07:002012-06-18T08:16:33.992-07:00Sweet Potato "Chips"<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsj5DPE2VmdMZtCDaqU4YbVsIckksqKQENKOKYVhVXDQkq3vzk1ZIiMfyL7XYhov5pR2R3uGNLMF7Cb6ElenIttwmmdw9KqpHtCdUjddELhUnxAj_ZXDozLtgZxmWgyL1qZ9W0G00Dz2aA/s1600/20120521_122202.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsj5DPE2VmdMZtCDaqU4YbVsIckksqKQENKOKYVhVXDQkq3vzk1ZIiMfyL7XYhov5pR2R3uGNLMF7Cb6ElenIttwmmdw9KqpHtCdUjddELhUnxAj_ZXDozLtgZxmWgyL1qZ9W0G00Dz2aA/s400/20120521_122202.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slicing the sweet potato. You can go even thinner than this!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHOkuGMlSxtGr7DWlh0AEJcHW0IT_fpet6COqW1qvpvdjOTMBl8ni7j_V8AuRFZPIsYteENr7qSSrOMYUSXmt0yynEadiMQsy3Y5fnAO58shKBNUdjGkOnCVWkA-Q7XP6gnpuiQH9Gdc9J/s1600/20120521_122430.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHOkuGMlSxtGr7DWlh0AEJcHW0IT_fpet6COqW1qvpvdjOTMBl8ni7j_V8AuRFZPIsYteENr7qSSrOMYUSXmt0yynEadiMQsy3Y5fnAO58shKBNUdjGkOnCVWkA-Q7XP6gnpuiQH9Gdc9J/s400/20120521_122430.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced and ready to go into the toaster oven.</td></tr>
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I have to give credit to my friend Caley for sharing <a href="http://caleyalyssa.com/2011/12/13/sweet-potato-chips/" target="_blank">this recipe</a> on her blog a few months ago. Since reading it, I have made these chips multiple times. I've both eaten them plain and dunked them in guacamole as she suggests, and however you eat these bite-sized morsels, they are delicious!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHUW-5Ax_vNCpc9pliZfNSmyqOcFZC4fjkJ1PX1HUCnacYlYXKRbstK2USQCvI3YXpOFJiSKwBpNm7rG1HxVMeyDm_TwOPDDfzSx2upDib3wyFo7UKth4c0sJuo_B-PY7AAPFvY2lrQXb/s1600/20120521_130922.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHUW-5Ax_vNCpc9pliZfNSmyqOcFZC4fjkJ1PX1HUCnacYlYXKRbstK2USQCvI3YXpOFJiSKwBpNm7rG1HxVMeyDm_TwOPDDfzSx2upDib3wyFo7UKth4c0sJuo_B-PY7AAPFvY2lrQXb/s400/20120521_130922.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet potato chips! Yum!</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: left;">
<u>Directions:</u></div>
<div class="separator" style="clear: both; text-align: left;">
- Take an organic sweet potato (or two, or three) and after rinsing it with a potato brush, dry it and slice very thinly. The thinner you slice, the crispier the chip.</div>
<div class="separator" style="clear: both; text-align: left;">
- In a large bowl, mix the potato slices with a little olive oil and salt (and any herbs you desire, such as thyme or rosemary).</div>
<div class="separator" style="clear: both; text-align: left;">
- Spread slices on a baking sheet in a single layer, and bake at 400 degrees for about 20-30 minutes, flipping them over about halfway through.</div>
<div class="separator" style="clear: both; text-align: left;">
- They're done when they're crispy! Exact baking time will depend on thickness, so keep an eye on the chips. Let them cool, if you can, and enjoy with your favorite dip.</div>Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com2tag:blogger.com,1999:blog-499811037534536576.post-4021906516491101002012-05-21T10:10:00.000-07:002012-05-21T10:10:00.137-07:00Fun with RhubarbKnow what else is in season here in Northern California? Rhubarb! Never heard of it? Don't know what to do with it? Great - this post will explain it to ya!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYZWXsKIoPj1foX7R7TrR1Ve6nq1o9nLtJpZSpOQfiwvu9M-qGZet4SEh1bX-5KHRt2nSHieIw_4EYkRlaVBqun__C2ZBOfGpUBevdtGCh9jRn1T33Jb-SUM1Azs7-pnI63wfQIMXP64t/s1600/20120428_185318.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYZWXsKIoPj1foX7R7TrR1Ve6nq1o9nLtJpZSpOQfiwvu9M-qGZet4SEh1bX-5KHRt2nSHieIw_4EYkRlaVBqun__C2ZBOfGpUBevdtGCh9jRn1T33Jb-SUM1Azs7-pnI63wfQIMXP64t/s320/20120428_185318.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raw rhubarb stalks</td></tr>
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Rhubarb is a plant that has pink/red stalks and green leaves at the top. Unless you grow rhubarb yourself, you will never see the leaves as sellers take them off before displaying them. The leaves contain oxalic acid, which is toxic. However you would need to eat a LOT of them for the toxic effects to be apparent. Oxalic acid is common in plants, it can also be found in small amounts in spinach leaves, black tea, and sorrell - all delicious things!<br />
<br />
Anyway, eating the rhubarb stalks is perfectly safe. And while I've heard of some savory recipes, my favorite way to enjoy rhubarb is to make a pie! Even a health coach has to give in to her sweet tooth every once in a while, right? When I heard the other day that rhubarb was in season, my mouth started watering for my mom's rhubarb pie recipe. While many recipes will combine rhubarb with strawberries, I prefer the taste of rhubarb by itself. It has a deliciously tart flavor that I really enjoy. I scoured the markets to find some so that I could recreate my memory. If you have a pie crust recipe you like go ahead and use it here, but I prefer to buy a pre-made crust. And apparently EpiCurious <a href="http://www.epicurious.com/articlesguides/everydaycooking/tastetests/piecrusttastetest" target="_blank">agrees</a> with my choice for the best tasting traditional pie crust!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYx3umYVZuyQOXfnZ4DLDlnzLXhLIQ0MsNMZ-zSwK2kbs1X4Sb9Cwhfeh_2f78lk2A9yX1SO_ryq8SqJjBUeZvVesoQSiiRC1gFrzpRSvFMTCaB19cmmjVsB9ug6-s6QZoOy4TCnwMwUwC/s1600/20120429_143800.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYx3umYVZuyQOXfnZ4DLDlnzLXhLIQ0MsNMZ-zSwK2kbs1X4Sb9Cwhfeh_2f78lk2A9yX1SO_ryq8SqJjBUeZvVesoQSiiRC1gFrzpRSvFMTCaB19cmmjVsB9ug6-s6QZoOy4TCnwMwUwC/s400/20120429_143800.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I almost forgot to take a picture of a slice, we gobbled it up so fast!</td></tr>
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<br />
<b>Mom's R</b><b>hubarb Pie</b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyKxMdGuwzg32rvHucUrz8eLZfULzizebok3BFlimUh5CfpIfen_fwZW8G1JHgK8j85CZOBmEzbEB-UO6n-g2E4cE0X18uaWyNP5V5mG4Kiiu-Q3YnTMMF9Dn5jGxtcS7Xxa0lAIc-p5d/s1600/20120428_201101.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyKxMdGuwzg32rvHucUrz8eLZfULzizebok3BFlimUh5CfpIfen_fwZW8G1JHgK8j85CZOBmEzbEB-UO6n-g2E4cE0X18uaWyNP5V5mG4Kiiu-Q3YnTMMF9Dn5jGxtcS7Xxa0lAIc-p5d/s400/20120428_201101.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just out of the oven - smells SO good!</td></tr>
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<u>Ingredients:</u><br />
2 9" Pie Crusts<br />
3C Rhubarb, rinsed and cut into small pieces<br />
1C Sugar<br />
2T Flour<br />
1 Egg<br />
<br />
<u>Directions:</u><br />
- Prepare pie crust. If using frozen, allow it to thaw.<br />
- In large bowl, combine the sugar, flour, and egg.<br />
- Mix in rhubarb.<br />
- Put mix into a 9" pie crust.<br />
- Top with a second crust.<br />
- Bake for about 40 minutes at 425 degrees.<br />
- Allow pie to cool for a few hours (or day before) before eating, this lets the inside set instead of being liquidy.<br />
<br />
<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNE9-jymHgdpD07sQ-o4dG5R9WFEnTuxgdVxKbc9Cixq2dufSJ3PRdclHGR80p75sdXtqJvy1nf2sTeBW2QzWkM4ak_batO_kTcgePRbtXprRzDj5Pct0mUR2-qh_a6ufyobzo1QH4Hsv/s1600/20120428_201051.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNE9-jymHgdpD07sQ-o4dG5R9WFEnTuxgdVxKbc9Cixq2dufSJ3PRdclHGR80p75sdXtqJvy1nf2sTeBW2QzWkM4ak_batO_kTcgePRbtXprRzDj5Pct0mUR2-qh_a6ufyobzo1QH4Hsv/s320/20120428_201051.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked to deliciousness</td></tr>
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I had a little extra rhubarb left over, so I experimented with some strawberry and rhubarb crumbles. No recipe for these as I just threw them together, but I thought I'd share the pictures.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf_g7dOr2_AIjjVpEAwY6whZ8Y65uV5GhrdD7cL-LaCjWROlloYj_8aUJhBqiAcIkEl2VGTxTYkdV0AdOoH4cDsS8B8NkDLezn1YTRnCen0LQQ6Y5766LoMFQuhURfeFYsKB4YcFN_F_K/s1600/20120428_191520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLf_g7dOr2_AIjjVpEAwY6whZ8Y65uV5GhrdD7cL-LaCjWROlloYj_8aUJhBqiAcIkEl2VGTxTYkdV0AdOoH4cDsS8B8NkDLezn1YTRnCen0LQQ6Y5766LoMFQuhURfeFYsKB4YcFN_F_K/s320/20120428_191520.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before baking</td></tr>
</tbody></table>Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-3493941831168329242012-03-12T12:08:00.002-07:002012-03-12T12:08:34.094-07:00Oven Steamed Halibut & Stir-Fried Bok ChoyWith all the bok choy our CSA has been sending us in our boxes recently, this meal has quickly become one of our favorite ways to enjoy it. Both recipes in this post, the <b>Oven-Steamed Halibut</b> and the <b>Stir-Fried Bok Choy</b>, are quick and easy to make. If you're eating grains, brown rice served on the side is a great way to soak up all the delicious sauce...it tastes so good, it's a shame to let the extra sauce go to waste!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSHiHdvZTOd38VHAAjtHdIw1UO-76CbY_sxqF8Fp_y3nOAhinWqqFjk-c1xrsf8qrRK5W1K0gDkAxlQPwrp0BytMyiKqYFJkwR-WMVbU6BoJBNYu8Bay0Sy03iEO5VSXPQ2uJA3zFAGC8/s1600/20120226_201413.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSHiHdvZTOd38VHAAjtHdIw1UO-76CbY_sxqF8Fp_y3nOAhinWqqFjk-c1xrsf8qrRK5W1K0gDkAxlQPwrp0BytMyiKqYFJkwR-WMVbU6BoJBNYu8Bay0Sy03iEO5VSXPQ2uJA3zFAGC8/s400/20120226_201413.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Halibut - just out of the oven</td></tr>
</tbody></table>
<b>Oven Steamed Halibut </b>(serves 4)<br />
<u>Ingredients:</u><br />
4 Scallions<br />
2" Fresh Ginger, peeled and sliced thin<br />
4 4oz Halibut Fillets (or other delicate, white fish such as sole, flounder)<br />
2T Soy Sauce<br />
2T Sherry/Rice Vinegar<br />
1t Sesame Oil<br />
1/2t Sugar<br />
<br />
<u>Directions:</u><br />
- Put 1/3 of the scallions and ginger in a 9x13 glass baking dish.<br />
- Place fish fillets on top, then scatter the remaining scallions and ginger on top.<br />
- Mix the sauce in a bowl, and pour over the fish.<br />
- Let marinate about 15 minutes.<br />
- Seal with foil, bake for 15 minutes at 375 degrees. (You might need more or less time depending on the thickness of your fish.)<br />
- Fish is cooked when the color has turned white, and easily flakes with a fork.<br />
- Plate pieces of fish and spoon sauce on top to serve.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlKqbyllZg3cxHghkzNxLm0FIMz1jbp3fSgVznt5v7cHV7BFY724Dpjri1pQOtZz5_Bt6nAe1Qv76s_eqswTWu1VoxuMaaWsbBwsrKdzWMylCun4U9gPHTDA_No9k_BXGeVY1B9DWEBeR5/s1600/20120308_201113.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlKqbyllZg3cxHghkzNxLm0FIMz1jbp3fSgVznt5v7cHV7BFY724Dpjri1pQOtZz5_Bt6nAe1Qv76s_eqswTWu1VoxuMaaWsbBwsrKdzWMylCun4U9gPHTDA_No9k_BXGeVY1B9DWEBeR5/s400/20120308_201113.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bok Choy - almost done</td></tr>
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<b>Stir-Fried Bok Choy</b><br />
<u>Ingredients:</u><br />
2-4 bunches of Organic Bok Choy (depending on size)<br />
2T High heat oil (such as sesame, safflower or peanut)<br />
1T Soy Sauce<br />
Optional: sliced mushrooms, onions, garlic, ginger, chili paste<br />
<br />
<u>Directions:</u><br />
- Chop the ends off the bok choy, so that the leaves fall apart. Rinse all leaves well, as dirt can accumulate in there. Dry off the leaves as best you can, but some water is okay.<br />
- The exact size is up to you, but separate the white part of the leaf from the green. As you chop, put the white and green parts into separate piles, as they require different cooking times. I like to do roughly bite-sized pieces, because then I can use chopsticks with my meal instead of needing a knife.<br />
- If you're using any of the optional ingredients, slice those up now.<br />
- In a fairly large saucepan, heat the oil over med-high heat. Once it is hot, add the white parts of the bok choy. (If you're using garlic/ginger/onions, add those first and heat til fragrant. Do not brown them!)<br />
- Stir everything well, so that the oil is well distributed.<br />
- Cover the pan, and cook for a couple minutes.<br />
- When the white part of the bok choy is soft, add the green parts. If you're adding mushrooms, do that now.<br />
- Continue to cook, uncovered, until green parts have wilted.<br />
- When vegetables have cooked, turn down the heat and add soy sauce/chili paste to taste. Stir to coat.<br />
- Serve immediately, and enjoy.<br />
<u><br /></u>Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-44361733865838374232012-03-05T10:09:00.001-08:002012-03-05T10:09:47.717-08:00Potato Leek & Spinach Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBfNGz1kwZeMPOTUz8RR3aSrkPUT_UIEErIx8di0KNx5xwD8dXqiymXI4ocZINM1iuPiL1alOuHL4FcU9iGsv8K_MzEfpLULnCBsCYwqHcxGWYMZyy46LglKuiR74ojcLr-Rrhx8BNPkw/s1600/20120224_113632.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBfNGz1kwZeMPOTUz8RR3aSrkPUT_UIEErIx8di0KNx5xwD8dXqiymXI4ocZINM1iuPiL1alOuHL4FcU9iGsv8K_MzEfpLULnCBsCYwqHcxGWYMZyy46LglKuiR74ojcLr-Rrhx8BNPkw/s400/20120224_113632.jpg" width="300" /></a>What to do when your CSA box (or local market) provides you with leeks, potatoes and spinach all in the same week? Let's also pretend that it's a cold, foggy day and you want to curl up on the couch with something warm in your hand. Well, what I did is learn how to make Potato Leek Soup!<br />
<br />
In keeping with one of my intentions for 2012, which was to make more soups at home, I looked through many recipes trying to find the "perfect" one to try. Some use broth, others use water. Some include cream while others do not.<br />
<br />
The recipe I made is a blend of a few different versions I came across, but what was most exciting to me was that I came across a recipe that included spinach in the soup. The addition of spinach excited me, as I always get excited when I can throw more veggies into one dish! Plus, the added nutrients from the leafy green make this hearty soup even better for you! Spinach is rich in anti-oxidants, minerals and Vitamins K, A and Folate (a B vitamin). Be sure to chose organic for this recipe, especially the butter, potatoes and spinach. Also, for you vegetarians/vegans out there, this recipe could easily be made vegan by replacing butter with oil, chicken broth with veggie broth, and omitting the cream. I'm sure it would be delicious that way too!<br />
<br />
Cook up a pot tonight, and enjoy!<br />
<br />
<b><u>Potato, Leek & Spinach Soup</u> </b>(serves 6)<br />
<u>Ingredients:</u><br />
3T Organic Butter<br />
3 Organic Leeks, sliced thin<br />
1 Organic Onion, chopped<br />
2 Organic Garlic Cloves, chopped<br />
4-6 Organic Potatoes, washed and cut into 1" cubes (more = thicker soup)<br />
4C Organic Broth (chicken or veggie - homemade is even better!)<br />
1/2t Ground Nutmeg<br />
1 Bay Leaf<br />
1C Organic Spinach, roughly chopped<br />
1C Heavy Cream<br />
Salt & White Pepper to taste<br />
<br />
<u>Directions:</u><br />
- Over medium heat, melt butter in large, heavy-bottom soup pot. Add leeks, garlic and onion and cook until just tender. Try not to let them brown!<br />
- Add potatoes, stir to combine. Heat for about 5 minutes.<br />
- Add enough broth to cover the potatoes. Also add the nutmeg and bay leaf. Bring to a boil.<br />
- Once the soup is boiling, lower the heat and cover. Simmer for about 30 minutes, until potatoes are soft.<br />
- Remove the bay leaf.<br />
- Working in batches, blend the soup. Add a handful of chopped spinach (yes, it's uncooked) to the blender.<br />
- Return the blended soup to the pot, add the cream and stir. Heat another 15 minutes.<br />
- Add salt and white pepper to taste. Remove from heat.<br />
- Serve hot and garnished with parsley, if you have any.Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-43229340251374684632012-02-06T12:00:00.000-08:002012-02-06T12:00:53.576-08:00Butternut Squash, Chard and Leek RisottoIt was a dark and stormy night...the perfect weather for a warm, hearty meal! Okay, so it wasn't actually stormy, but it was dark and it was cold outside. In deciding what to make for dinner, I looked in my fridge and around my kitchen and thanks to my CSA I had squash, chard and leeks (among other things). After scouring the internet for inspiration on how to use these three ingredients, I came across some ideas for dinner, and ended up with this risotto. With a few minor tweaks, it could easily be made vegetarian or even vegan. It can be a stand-alone dish, or you could serve it with a side salad. Like most risotto recipes, this makes a LOT of food, and we all know I'm a huge fan of leftovers!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrov6KGZYI3NgwJOBNlF8_so4_Wv2w58M2vX0svbUsQNBqvOh3GKHgI93R4wlOCR5d6qCE5ynSu2HVglTcCsi3itsls266rqikfuBkDShNWwS2gwYKslvd-91wtcTzCcdgGbK2x_JdR46/s1600/IMG_2714.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrov6KGZYI3NgwJOBNlF8_so4_Wv2w58M2vX0svbUsQNBqvOh3GKHgI93R4wlOCR5d6qCE5ynSu2HVglTcCsi3itsls266rqikfuBkDShNWwS2gwYKslvd-91wtcTzCcdgGbK2x_JdR46/s640/IMG_2714.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A hearty serving of risotto.</td></tr>
</tbody></table>
Besides being delicious, this recipe provides you with a lot of helpful vitamins and nutrients too! Check it out:<br />
<b><i>Butternut Squash</i></b>: Low in calories, high in fiber, has TONS of Vitamin A (used by the body to repair skin and mucus membranes, and essential for good vision), Vitaminc C, is rich in many B-complex vitamins (folate, riboflavin, niacin, thiamine, and pantothenic acid), and it contains essential minerals. It's a bonus if you eat the seeds, as these have vitamins and minerals too, as well as the essential amino acid Tryptophan (this converts to GABA in the brain, which can help to stabilize moods).<br />
<i style="font-weight: bold;">Chard</i>: A dark leafy green high in anti-oxidants and anti-inflammatory agents, Vitamin K (needed for calcium absorption), calcium, and may help regulate blood sugar.<br />
<i style="font-weight: bold;">Leeks</i>: An Allium vegetable (like it's cousins garlic and onion), supports our cardiovascular system, folate, manganese, iron, flavonoids, and antioxidant polyphenols.<br />
<i style="font-weight: bold;">Butter</i>: Yes, butter is actually good for you if it comes from organic, pasture-raised cows. It contains the fat-soluble vitamins A, E, K and D, and also selenium and iodine (needed by our thyroid). It contains fatty acids that boost our immune system and are easily broken down for energy and not stored as fat. Butter does have cholesterol, but did you know our bodies require cholesterol for intestinal, brain and nervous systems?<br />
<br />
But anyway, on to the recipe...<br />
<br />
<b>Butternut Squash, Chard and Leek Risotto </b>(serves 4-8)<br />
<u>Ingredients:</u><br />
1 Butternut Squash - peeled, seeded and diced<br />
3T Olive Oil<br />
2 Leeks - sliced thin<br />
2 Cloves Garlic - chopped<br />
1 Bunch of Chard - remove stems<br />
4C Chicken or Vegetable Broth, plus 1C Water<br />
4T Organic Butter<br />
2C Arborio Rice - rinsed<br />
1 1/2C Dry White Wine<br />
3/4C Parmesan Cheese - freshly grated<br />
1/4t Nutmeg<br />
2T Fresh Sage - minced<br />
Toasted Pine Nuts as garnish<br />
<br />
<u>Directions:</u><br />
- In a large skillet or heavy-bottomed soup pot, heat 2T oil over medium heat. Add Squash and cook until soft, about ten minutes.<br />
- In a separate saucepan, bring the Broth to a simmer, then keep warm over very low heat.<br />
- When Squash is done, put it in a bowl and set aside for now.<br />
- In the same (hot) pan over medium heat, add 1T Oil and coat the bottom. Add the Chard and cover. Let the chard steam for a couple of minutes, then uncover and continue to cook until the chard is wilted. When done, put chard into a strainer.<br />
- After removing the chard, into the same pan put 3T of butter. Melt completely, then add the Leeks and Garlic. Also add some Salt and Pepper to taste. Saute, stirring frequently, until leeks are softened.<br />
- Add the Arborio Rice to the pan, and stir until rice is translucent. This should only be a few minutes.<br />
- Add the Wine, and continue to stir until all liquid has been absorbed.<br />
- When all wine has been absorbed, add 3C of Broth and the squash and stir to combine.<br />
- Let the mixture simmer, and stir every few minutes. When the bottom begins to get sticky, add more broth a half cup at a time, stir and simmer. Continue like this until the rice is al dente.<br />
- When the rice is done, turn off the heat and add: 1T Butter, Parmesan, Nutmeg and Sage. Stir to combine.<br />
- Squeeze any excess liquid out of the chard, and roughly chop. Add to the rice and stir.<br />
- Taste the risotto, and adjust any spices, if necessary.<br />
- Plate the risotto in shallow bowls, and top with freshly toasted Pine Nuts.<br />
<br />Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-43499133590232370642012-01-30T09:32:00.000-08:002013-04-22T09:14:20.852-07:00"Everyone Loves It!" Kale Salad<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr58UFz37e41t2YDZI1xJCRV59TAUl91yEl10qUUFZ2uByTGXOgUPhBxK2SpvAS3SLYo1Q4jxs76O6_hDJICTWahqFUt_L2rwf8OXjbylAak0Qi21tDjo-YvO6y9sX7PYXhfRjNQmfwBzA/s1600/20120122_202545.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr58UFz37e41t2YDZI1xJCRV59TAUl91yEl10qUUFZ2uByTGXOgUPhBxK2SpvAS3SLYo1Q4jxs76O6_hDJICTWahqFUt_L2rwf8OXjbylAak0Qi21tDjo-YvO6y9sX7PYXhfRjNQmfwBzA/s400/20120122_202545.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The yummy Kale Salad</td></tr>
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I've been seeing a lot of people eating kale salads recently. And in the winter, it's a great way to get all those vitamins from your leafy greens! I've bought some pre-made kale salads from the market before, and while some were tasty, others weren't so good, and either way, they were expensive and didn't last more than one meal! I'd been looking around for a good one to make at home, and then one day my Dad told me about this kale salad that my Stepmom makes. His main selling point was that "everyone loves it!" For a family that includes some people who aren't usually kale lovers, that statement was what made me want to give it a try!<br />
<br />
This recipe has a lot of ingredients, but most are probably already in your kitchen. You can also play with it, leaving out things your don't like or don't have, and adding in other things that sound good to you. Be warned, it does take some advance planning to make this, as both the kale and the onions need to "marinate" for a few hours before you mix everything together and you'll need to cook the orzo or quinoa (if you're using them) in advance. But when everything is said and done, you'll have enough salad to serve 4-6 people as a main course, or more if it's a side. We enjoyed eating it the night I made it for dinner, and also very much enjoyed the leftovers a few days later. The great thing about this salad is that the longer it sits, the more the flavors blend together. I hope you love it as much as we all do!<br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b>"Everyone loves it!" Kale Salad</b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<u>Ingredients:<o:p></o:p></u></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
5C Kale (any variety is fine), chopped into thin slices</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
4T Fresh Lemon Juice</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
¼ Red Onion, thin/small slices</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
3T Balsamic Vinegar</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1-2 Carrot, sliced into matchsticks</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1-2 Celery, sliced into matchsticks</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
4T Extra Virgin Olive Oil</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2t Cumin</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2t Turmeric</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Pinch Cayenne</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/4C Sunflower Seeds</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/4C Hemp Seeds</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/2C Toasted Almonds (or other nut of choice)<br />
1C Dried Cherries/Currants/Cranberries</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/2C Sun-Dried Tomatoes, sliced into strips</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2T Toasted Sesame Seeds</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1T Toasted Sesame Oil</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2C Cooked Orzo (or Quinoa), cooled to room temperature</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/2C Feta Cheese, crumbled</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Salt, Soy Sauce, Honey to taste</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<u>Directions:<o:p></o:p></u></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2-4 Hours Ahead – Slice the kale, massage with lemon juice, let sit in
fridge</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 Hour Ahead – Marinate onions in vinegar, discard any leftover liquid</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
- In large bowl, combine kale, onion (minus the extra vinegar), carrot, celery, olive oil, cumin,
turmeric, cayenne. Toss to combine. Be careful of the turmeric getting on your hands, fabrics, or other surfaces, it will stain!</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
- Add seeds, nuts, fruit, sesame oil, grain. Toss to combine.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
- Add feta, gently toss.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
- Add salt or soy if desired. If the onion is too strong, add some honey to counter it.<br />
- Serve and enjoy!</div>
Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-41485185659547103512012-01-16T09:31:00.000-08:002012-01-16T09:31:32.893-08:00Teriyaki Salmon<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2_oi413tmOUIdw3NuFwJQ-nK7yFo-QYF2loN4Ks5aFMKFltqG1u0CETiK3XfLaO51fR1yYNtlkYxZHMpP60Xd7z_XqbjEsjrfDwW0D2CB-NwGtJ2FVDIT3TwHddfxkxx01JFIyLcnxp1/s1600/IMG_2708.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2_oi413tmOUIdw3NuFwJQ-nK7yFo-QYF2loN4Ks5aFMKFltqG1u0CETiK3XfLaO51fR1yYNtlkYxZHMpP60Xd7z_XqbjEsjrfDwW0D2CB-NwGtJ2FVDIT3TwHddfxkxx01JFIyLcnxp1/s400/IMG_2708.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild Salmon, Brown/Wild Rice, <a href="http://zwickspicks.blogspot.com/2011/11/roasted-broccoli.html" target="_blank">Roasted Broccoli</a>, and Maitake Mushrooms</td></tr>
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This Teriyaki sauce recipe has been in my family for a while. I remember a very kind family friend giving us their recipe after we'd been at their house for dinner, and all of us loved it so much. Growing up, my Mom would make this sauce almost every time we made salmon. It's not nearly as sweet as the store-bought teriyaki, so I much prefer it on fish!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8KbIONAWHFE-zMltEnEk4-AgwippgDFTpXnVVxJJglY8QZapzQnpRSeD0YAYfH0QlKoFxoWejQ8zfGaLKnBSuDCxIhrZL347pZRncHjfJiWRSED0Z_OXp05FuH9D9RM_4CbJlqFEgMMo/s1600/IMG_2706.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8KbIONAWHFE-zMltEnEk4-AgwippgDFTpXnVVxJJglY8QZapzQnpRSeD0YAYfH0QlKoFxoWejQ8zfGaLKnBSuDCxIhrZL347pZRncHjfJiWRSED0Z_OXp05FuH9D9RM_4CbJlqFEgMMo/s320/IMG_2706.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild Salmon marinating in the Teriyaki Sauce</td></tr>
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The longer the fish can marinate, the better it will taste, so make the sauce as far in advance as you can. No more than 24 hours, but try to let it sit at least an hour before cooking. When it's time to cook the fish, scrape off as much of the sauce as possible so it doesn't burn during cooking, then cook the fish your favorite way: grill, bake, or in a pan on the stove. I like to bake salmon in my toaster oven (325 for about 10 minutes, depending on thickness) and serve it with brown rice, as this allows me to scoop up even more of the yummy sauce!<br />
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<u><b>Teriyaki Sauce:</b></u><br />
Ingredients:<br />
1/2C Dry Sherry<br />
1/4C Soy Sauce<br />
2T Extra Virgin Olive Oil<br />
1T Brown Sugar<br />
1t Flour<br />
1/2t Dry Mustard<br />
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Directions:<br />
-Boil all ingredients in medium-sized pot, whisking to avoid clumps.<br />
-Once mixture has reached a boil, reduce heat and simmer for 3 minutes.<br />
-Let cool<br />
-Pour mixture over fish, let marinate as long as possible.<br />
-When it's time to cook the fish, scrape off the sauce and pour it back into the pot.<br />
-Cook fish however you'd like (grill, bake, pan saute, etc.), and bring the sauce to a boil.<br />
-Serve sauce alongside the meal, or just pour on top!Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-3838142661565788132012-01-03T20:05:00.000-08:002012-01-03T20:47:54.707-08:00Pumpkin Pie SpiceDon't spend money on pumpkin pie spice when you can most likely make it at home with items already in your spice cabinet! Use either a new spice bottle, or wash and re-use an old one. Make sure you dry thoroughly before using.<br />
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To make 4T of <b><u>Pumpkin Pie Spice:</u></b></div>
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Ingredients:</div>
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2T cinnamon</div>
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4t ground ginger</div>
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1t ground cloves</div>
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1t ground allspice</div>
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1t ground nutmeg</div>
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pinch of cardamom</div>
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Directions:</div>
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- Increase or decrease amounts depending on how much you need</div>
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- Combine spices, shake or stir til mixed well</div>
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- Use in your seasonal holiday recipes, or sprinkle some on your morning oatmeal!</div>Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com0tag:blogger.com,1999:blog-499811037534536576.post-92860279270370402012-01-03T19:46:00.000-08:002012-01-03T19:46:50.482-08:00Vegan (or not) Pecan Pie<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfr3Ekh8gbykYOq9mX814anhEU10xdsfA0qDbmo_lUEBT007jTMJPkkpW-Ykmbz_WIugVqkGdXJgGqbbskstUH0eY03p_VeHb95YEwlqbX5jj4CXiYcWo9RIng1VzZgBfd9-ueZYfZ3xx/s1600/IMG_2559.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfr3Ekh8gbykYOq9mX814anhEU10xdsfA0qDbmo_lUEBT007jTMJPkkpW-Ykmbz_WIugVqkGdXJgGqbbskstUH0eY03p_VeHb95YEwlqbX5jj4CXiYcWo9RIng1VzZgBfd9-ueZYfZ3xx/s320/IMG_2559.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A perfect, delicious pecan pie right out of the oven.</td></tr>
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The holidays are over, and as I reflect back on the delicious food I made (and ate) between Thanksgiving and New Year's I'm proud of all the new things I tried in the kitchen. Some of my experiments flopped, but others turned out fantastic! One recipe that I plan to make every holiday from here on out, and just have to share with you all, is for Pecan Pie that can be made vegan or not. As someone who is allergic to eggs, I usually find that when it comes to baking, vegan recipes are the easiest for me to modify. It's easy to replace margarine with butter, for example. In my search for a pecan pie recipe, I found a great vegan recipe resource: <a href="http://www.theppk.com/" target="_blank">Post Punk Kitchen</a>. This woman seriously has a recipe for anything!<br />
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The story about the pie goes like this. I was planning to attend a post-Thanksgiving pot-luck, and really wanted to make a pecan pie. I had not yet had one this year, and really craved it. However, I cannot eat store-made pecan pie because they have eggs, and I really did not want to use Karo Syrup. Besides the fact that I just prefer the taste of real sugar, I also am doing my best to avoid corn, as most is genetically modified. If you want to learn more on that subject, do a search for "gmo corn" and read some of the results. I made the pecan pie for the party, and it was delicious. I was a little afraid the filling wouldn't set, as it seemed very liquid-y going into the oven, but it turned out perfectly! And don't be scared of the recipe calling for tofu in the filling, I PROMISE you will not ever know it's there. Seriously.<br />
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<b><u>Maple Pecan Pie</u></b><br />
Ingredients:<br />
1/2C sugar<br />
1/2C brown sugar<br />
1/2C pure maple syrup (the real stuff!)<br />
1/4C margarine (I used butter since I'm not vegan)<br />
6oz extra firm silken tofu<br />
1/4C cold, unsweetened, plain, non-dairy milk (I used almond)<br />
2T cornstarch<br />
1/2t salt<br />
1t vanilla extract<br />
2C pecan halves<br />
1 prepared pastry crust (do not parbake)<br />
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Directions:<br />
First, preheat your oven to 350 degrees.<br />
Then,<br />
1. Make a caramel: in a saucepan over medium heat, mix together sugars and maple syrup. Stir often with a whisk. When bubbles start to form rapidly, stir consistently for about ten minutes (mine took more like fifteen). The mixture will become thick and syrupy - give it time! If it boils up the sides of your pot, lower the heat.<br />
2. Once the caramel is thickened, add butter/margarine and stir til melted. Turn off the heat, and transfer mixture to a mixing bowl.<br />
3. Work quickly here! Prepare the rest of the filling: crumble tofu into blender or food processor. Add milk, cornstarch and salt. Puree until completely smooth.<br />
4. With caramel still warm, add to the mixing bowl the tofu mixture and vanilla. Mix well. (Mine got really watery at this point, but it turned out fine!)<br />
5. Fold in the pecans.<br />
6. Pour the mixture into the pie crust, bake for 40 minutes. It should appear to be set and no longer watery.<br />
7. Let cool for a few hours (it will continue to set as it cools), then slice and serve!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TZ2p83oUS73e4rBwkJMjtFdj5DE0Ic95EmbvTDNLT-z9_gccenX7PTnrTe9BnzoYaazmRTb4xF6CAtXhcb03zntH9PwyOsXPNzwfXusheP-vgZpT_M2-n4y9WUNBCsHKzxlWVTbj057H/s1600/IMG_2554.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TZ2p83oUS73e4rBwkJMjtFdj5DE0Ic95EmbvTDNLT-z9_gccenX7PTnrTe9BnzoYaazmRTb4xF6CAtXhcb03zntH9PwyOsXPNzwfXusheP-vgZpT_M2-n4y9WUNBCsHKzxlWVTbj057H/s320/IMG_2554.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whisking the caramel - yum!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-Z1enubu2rwaUKlmeWI5wzfllDb8dRz0De44fTS6S0XG2xtBK23XAx274t9p7SYTXdK0cX6oEPOjUwxra0sDBlUe92qu7e0vMtQqWycoMzfJ8I1_rgUIULRPTWi4EQG9Zwyuvb9vqwHc/s1600/IMG_2556.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-Z1enubu2rwaUKlmeWI5wzfllDb8dRz0De44fTS6S0XG2xtBK23XAx274t9p7SYTXdK0cX6oEPOjUwxra0sDBlUe92qu7e0vMtQqWycoMzfJ8I1_rgUIULRPTWi4EQG9Zwyuvb9vqwHc/s320/IMG_2556.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pie before baking.</td></tr>
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<br />Lindsayhttp://www.blogger.com/profile/15327284255354172592noreply@blogger.com1