tag:blogger.com,1999:blog-21060237510959494592024-03-05T20:04:34.245-08:00Two Sisters in the KitchenKarenhttp://www.blogger.com/profile/04143247856547488744noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-2106023751095949459.post-41292319144285471672012-03-01T10:30:00.001-08:002012-03-01T10:32:42.686-08:00allergy friendly no-bake granola bars<div><i>(adapted from http://wiseanticsoflife.blogspot.com/2011/09/homemade-clif-bars-your-recipe-my.html)</i></div><div><br /></div><div>this is our new favorite homemade snack--homemade chewy granola bars. life is still pretty busy around here, but this doesn't take long to make and i can make it without dairy or peanuts. it could also be gluten free. after fiddling around with the recipe for two weeks, we finally got it how we like it.</div><div><br /></div><div>3c. rice crispy cereal, or equiv.</div><div>1 1/2 c. quick oats</div><div>1/2c. flax meal</div><div>1/2c. chopped nuts (we use walnuts)</div><div>1/3c. dried fruit or seeds (or any combination of them)</div><div>1c. nut butter</div><div>1c. honey</div><div><br /></div><div>bring honey to a boil in microwave or on stovetop. stir in nut butter. set aside. mix rest of ingredients in a bowl and pour honey/nut butter mixture on top. mix well until all of the dry ingredients are incorporated. line a 9x13" pan with wax paper. dump mixture into pan and use an extra sheet of wax paper to firmly press the mixture into the pan evenly. when cool, lift the bars out of the pan with the wax paper and cut into rectangles or squares. they're best stored in the refrigerator and we think they taste better after the first day.</div>Karenhttp://www.blogger.com/profile/04143247856547488744noreply@blogger.com1tag:blogger.com,1999:blog-2106023751095949459.post-90413060793691841832011-04-07T05:00:00.000-07:002011-04-07T05:10:45.777-07:00grilled pineapple!have you ever tried this?! it's like ambrosia, straight from the gods. o my word. my kids declared it their favorite dessert and it was gone in a second. this is the first time i have tried to make it so i'm sure there will be adaptations to come, but it was a good start, let me tell you. :)<div><br /></div><div>one pineapple allowed each child to have their own spear of pineapple and mommy and daddy had two spears. there are six of us, so if you're serving a crowd double this.</div><div><br /></div><div>one fresh pineapple</div><div>1/4 c. brown sugar*</div><div><br /></div><div>cut top and bottom off of the pineapple and then cut the rind off with long slices down the sides, being careful not to leave those pesky rough bubbles behind. cut into quarters the long way and cut the tough center off of each quarter. now, slice each quarter into three long spears of pineapple. grill on medium heat until you've got lovely grill marks and an amazing smell. place on a plate and sprinkle with brown sugar. the sugar should melt and make a caramel-y glaze. mmmm. pictures to come soon, i promise.</div><div><br /></div><div>*if you care to pass up the sugar, it's optional. without sugar the pineapple is pretty amazing too. also, i have heard that balsamic vinegar makes a great drizzle in the middle of grilling. i haven't tried it yet, but that may be next.</div>Karenhttp://www.blogger.com/profile/04143247856547488744noreply@blogger.com0tag:blogger.com,1999:blog-2106023751095949459.post-12607729971601325922010-04-23T05:50:00.000-07:002010-04-23T05:51:40.180-07:00will you share with me?I need a good meatball recipe, preferably one without pork in it. If you have a good one will you post it? My kids will thank you. :)Karenhttp://www.blogger.com/profile/04143247856547488744noreply@blogger.com5tag:blogger.com,1999:blog-2106023751095949459.post-34399935983458240972010-03-31T10:06:00.000-07:002010-04-05T20:09:46.154-07:00and finally, feelin' thrifty, part twoplease pardon the intermission. my kids have been sick and we're selling our house. on the day i was set to post part 2, my kids caught a stomach flu. and here i am much later, trying to finish up this long-delayed post. here goes...<br /><br />the day after i roast two chickens, i usually make two meals at once, chicken soup and chicken pot pie. they both require roughly the same ingredients and they're both easy, healthy, delicious recipes. i'll separate the recipes here, so as not to confuse anyone, but it should be obvious how to prep them together and cook them separately. also, if you are having a crazy day you could make one or the other and freeze any meat or broth to make the second meal later. this is really simple stuff. you'll see.<br /><br />i usually start with chicken soup, because it requires some simmering time...<br /><br />Chicken Soup (my mom's recipe, roughly adapted by me)<br />1 or 2 chicken carcasses<br />1 onion, finely chopped<br />2-3c. carrots, chopped or sliced<br />2 c. celery, finely chopped<br />4-6 garlic cloves, peeled, smooshed, and minced<br />any other veggies from your fridge<br />2 c. leftover chicken, chopped<br />salt and pepper to taste<br />chicken soup base to taste<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOrI9lDZadWcwyjX2elNE33GSq3wqpPd0prJXNq77uV66K4zpjs6RPo-VIOu72amUoCT_ZPM8qIZekaKC6wDfhfaVdQCHbQPoUphmmZC_pG6dg38BccSfvhISFC9vwy4nU8JKYe3kNsCDz/s1600/IMG_4218.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOrI9lDZadWcwyjX2elNE33GSq3wqpPd0prJXNq77uV66K4zpjs6RPo-VIOu72amUoCT_ZPM8qIZekaKC6wDfhfaVdQCHbQPoUphmmZC_pG6dg38BccSfvhISFC9vwy4nU8JKYe3kNsCDz/s320/IMG_4218.jpg" alt="" id="BLOGGER_PHOTO_ID_5454926405033547890" border="0" /></a><br /><br />in a large stockpot or dutch oven, boil the chicken carcasses in roughly 2 quarts of water. you can add water later to adjust liquid. boil for about 30 minutes, give or take a few. this allows the bones to break down a bit and release some healthy goodness into the broth. while that's boiling, prep your veggies.<br /><br />then, place a colander over another large pot and pour the carcasses and broth into the colander, allowing the broth to filter through to the second pot. pour the broth back into the first pot and allow the meat and bones to cool in the colander. place the broth back on the stove and boil the vegetables in the broth for 10 minutes, or until they're tender. while they're boiling, pull any meat away from the chicken carcasses and add that to the leftover chicken. discard the bones.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VHuOQHAytjjDhVtz0ce9na-hLErOCubq2YY9YNcgmYiDF4CmH108HcEdnKvS0V17MUOZ3sRC4ihY12LCSQuUSeCT8QxZ5VT_Y-GyUKqOUGOvUv-cdtkJEXeUskLoi9PhhA5MvCCTIa0Z/s1600/IMG_4225.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VHuOQHAytjjDhVtz0ce9na-hLErOCubq2YY9YNcgmYiDF4CmH108HcEdnKvS0V17MUOZ3sRC4ihY12LCSQuUSeCT8QxZ5VT_Y-GyUKqOUGOvUv-cdtkJEXeUskLoi9PhhA5MvCCTIa0Z/s320/IMG_4225.JPG" alt="" id="BLOGGER_PHOTO_ID_5455948580958084450" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcQT72-lhDjENoW8EjaefRoOuVTb27TiMULzFTj6t10U1_FaNubWFC7f_ihNKyxA4Xo5E7lfWOhHfzvGHk-j7wDCbkrgPlWHrJngmDGCKxCxSzMCfliWsr90UDurLc94ETDstkH1stBMD/s1600/IMG_4229.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcQT72-lhDjENoW8EjaefRoOuVTb27TiMULzFTj6t10U1_FaNubWFC7f_ihNKyxA4Xo5E7lfWOhHfzvGHk-j7wDCbkrgPlWHrJngmDGCKxCxSzMCfliWsr90UDurLc94ETDstkH1stBMD/s320/IMG_4229.jpg" alt="" id="BLOGGER_PHOTO_ID_5454926410662580274" border="0" /></a><br />add the meat, salt, and pepper, and chicken soup base to the soup. taste and adjust seasoning. it's that easy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqzqqRyvsdObdGIN20P5HV73RNDRybUNtr838RRtYZDBtfdPblZl7sNgUyMuXXssll2z7W68X_FWGeyUTp96BO_SQ7HecUytwscoRxrSSL7hYGvWvjDl2IlQngX2PQI0EEfesep4TcgEC/s1600/IMG_4241.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqzqqRyvsdObdGIN20P5HV73RNDRybUNtr838RRtYZDBtfdPblZl7sNgUyMuXXssll2z7W68X_FWGeyUTp96BO_SQ7HecUytwscoRxrSSL7hYGvWvjDl2IlQngX2PQI0EEfesep4TcgEC/s320/IMG_4241.JPG" alt="" id="BLOGGER_PHOTO_ID_5455950214680320994" border="0" /></a><br /><br />Chicken Pot Pie<br />1/3c. butter<br />1/3c. onion, finely chopped<br />2c. carrots, sliced<br />1 1/2-2c. frozen peas<br />1 3/4c. chicken broth (<span style="font-style: italic;">i used leftover broth from the roasted chickens</span>)<br />2/3c. milk<br />1/3c. flour (<span style="font-style: italic;">i used whole wheat, because i was out of white)</span><br />1/2t. salt<br />1/4t. pepper<br />pie crust (1 crust, or two), <a href="http://twosistersinthekitchen.blogspot.com/2009/08/pie-crust-and-blueberry-pie-it-holds.html">click here for an easy recipe</a>, (<span style="font-style: italic;">making your own is healthier and takes no time at all, i promise!)</span><br />pie plate or 9x13" pan<br /><br />this is so easy! first, prep your veggies along with the chicken soup veggies, or later. boil the carrots until just mostly tender and then add the peas and cook until carrots are done. drain and set aside. you could use frozen peas and carrots if you like those. i just can't stand frozen carrots. fresh ones taste so much better.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxSRt8S_HdIZa41xAtK3mEtqbE1VLSivy0ZzKnwEuFkfVtxkq-lB8hWFfoVYEqTiFQAK4nB7Hn5VTJbuuvlajxsp8K52Yod95fokmTJLr1oKn6fIfrRCETz3tJLljDVfc_ERRqvpkDtAv/s1600/IMG_4232.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxSRt8S_HdIZa41xAtK3mEtqbE1VLSivy0ZzKnwEuFkfVtxkq-lB8hWFfoVYEqTiFQAK4nB7Hn5VTJbuuvlajxsp8K52Yod95fokmTJLr1oKn6fIfrRCETz3tJLljDVfc_ERRqvpkDtAv/s320/IMG_4232.JPG" alt="" id="BLOGGER_PHOTO_ID_5455955841113180066" border="0" /></a><br /><br />next, melt the butter on low in a medium sized pot over low heat. when melted, add the onion and saute until onions are soft. stir in flour and cook for one minute. stir/whisk in broth and milk, salt and pepper. stir constantly over low heat until sauce thickens and stir in chicken, peas and carrots.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEt7-I-4bKwmo_lLJpBlvfndOXrkcaVKmZZpvyp144tkUo6-OK8H7oHvSu9el0H9eIp6wiIejlVrLfrxm_i8O5NwtNPor0MyFjUwDuEyI3ydsax9-Rs70WO-1qNaNZBopetNcNSvzvmml/s1600/IMG_4235.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEt7-I-4bKwmo_lLJpBlvfndOXrkcaVKmZZpvyp144tkUo6-OK8H7oHvSu9el0H9eIp6wiIejlVrLfrxm_i8O5NwtNPor0MyFjUwDuEyI3ydsax9-Rs70WO-1qNaNZBopetNcNSvzvmml/s320/IMG_4235.JPG" alt="" id="BLOGGER_PHOTO_ID_5455949251900124994" border="0" /></a><br /><br />prepare pie crust. again, see <a href="http://twosistersinthekitchen.blogspot.com/2009/08/pie-crust-and-blueberry-pie-it-holds.html">here</a> for an easy recipe.<br /><br /><span style="font-style: italic;">if you're making a two crust chicken pot pie in a pie plate...</span> pour the filling from the pot onto the bottom pie crust, top with the second pie crust, flute the edges, and cut slits into the top crust to vent.<br /><br /><span style="font-style: italic;">if you're making a one crust chicken pot pie in a 9x13" pan... </span>be sure to roll your crust into the shape of your pan. pour the filling into the greased pan and top with the pie crust. make sure that you don't forget to cut slits into the top of the crust to vent the pie.<br /><br />bake at 425 until the crust is golden.<br /><br /><span style="font-style: italic;">also, if you want to freeze the pot pie, just wrap it up well and freeze it before baking. </span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgie0c_cAphEshNoWRWyX0iamggXObbCQiglplQCT8SdpYwOxX7hl47eLmGYPboYAzDv-hZGXYFXduLW4X56spMISMHSsVIHuIvc_xe2FrKuV4nKhWBhSaeclMBOvZRf3LT8YhsNF2Q9q90/s1600/IMG_4249.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgie0c_cAphEshNoWRWyX0iamggXObbCQiglplQCT8SdpYwOxX7hl47eLmGYPboYAzDv-hZGXYFXduLW4X56spMISMHSsVIHuIvc_xe2FrKuV4nKhWBhSaeclMBOvZRf3LT8YhsNF2Q9q90/s320/IMG_4249.JPG" alt="" id="BLOGGER_PHOTO_ID_5455951566772705138" border="0" /></a>Karenhttp://www.blogger.com/profile/04143247856547488744noreply@blogger.com0tag:blogger.com,1999:blog-2106023751095949459.post-7946805457215333602010-03-23T19:49:00.000-07:002010-03-23T19:53:36.288-07:00brief intermission??my four year old is sick tonight and since we're putting our house on the market very soon, i thought it might be a good idea to help the hubby with de-cluttering the house tonight. it would have been more fun to post part two tonight, but that will have to wait until tomorrow. for now, my leftover chicken is waiting patiently in the refrigerator. good chicken.Karenhttp://www.blogger.com/profile/04143247856547488744noreply@blogger.com0tag:blogger.com,1999:blog-2106023751095949459.post-592388886347995832010-03-22T15:18:00.000-07:002010-03-23T11:24:34.745-07:00feelin' thrifty? or three delicious meals from two chickens.... Part 1in the interest of saving myself some money at the grocery store and keeping our meals healthy, i roast two chickens a week or every other week (which i assure you is very simple). we eat roast chicken the first night, and the next night i cook two meals at once, in order to eat one and freeze the other. it's surprisingly painless, delicious, cheap, and good for you. AND my kids like it, even my picky eaters. so here goes... this is part one, roasting the chickens and tomorrow i'll post part two, the two meals made from the leftovers. enjoy!<br /><br />first, roasting a chicken is super easy and there's very little prep involved. so, if you're thinking that you don't have the skills for this, you're wrong. it's just a matter of getting over the yuck factor that so many of us americans have about touching a chicken carcass. be brave, your budget and your family will thank you. :)<br /><br />2 whole roasting chickens<br />1 onion<br />6 or more cloves of garlic<br />1 small orange or tangerine<br />2 T. kosher salt<br />1 t. paprika<br />canola oil non-stick spray<br />twine<br />1 large roasting pan, or two small pans big enough to fit one chicken each<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1dlGKNYKs-OUSZTTAAtmRP60bl6BE5h9HQ7NctqBLsS9jayglIgcqAcIpP7WUYvIBcxH1SF4TSAIiy-8knOQ_ywWa55JNEDoPA9t7ySKd_ECCxGM2zpcgy-5tK3i4Kqr32Fjvb2WSVVep/s1600-h/IMG_4163.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1dlGKNYKs-OUSZTTAAtmRP60bl6BE5h9HQ7NctqBLsS9jayglIgcqAcIpP7WUYvIBcxH1SF4TSAIiy-8knOQ_ywWa55JNEDoPA9t7ySKd_ECCxGM2zpcgy-5tK3i4Kqr32Fjvb2WSVVep/s320/IMG_4163.jpg" alt="" id="BLOGGER_PHOTO_ID_5451637595641323602" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEE9tOUkjUFMfzT96p6xzYBbra2tduKBFPNzRlBYrMcqh6kqvo_VIypLs1cZG19BRDTBKgwAMstsJT6VbyW0PIVafleAAGBwfyJIqtCrd3QNwQRUjd2PbUlRRMRHWDPsUm93WeocZodEY/s1600-h/IMG_4167.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEE9tOUkjUFMfzT96p6xzYBbra2tduKBFPNzRlBYrMcqh6kqvo_VIypLs1cZG19BRDTBKgwAMstsJT6VbyW0PIVafleAAGBwfyJIqtCrd3QNwQRUjd2PbUlRRMRHWDPsUm93WeocZodEY/s320/IMG_4167.jpg" alt="" id="BLOGGER_PHOTO_ID_5451637605090953938" border="0" /></a><br /><br /><br />first, spray pans with non-stick spray. cut onion into wedges. smoosh and peel garlic cloves. cut orange into large chunks. mix veggies and orange together in a small bowl and set aside. mix salt and paprika in a small dish and set aside.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf14aVI-MjL30UABVJROPaDsiHwZ-SyMXyVJ6m0OzUbeid3E6ZTuY3GDAp7SmenQGg-X5XP5FU8EocFmJlrUQoiGuZjfq57s2jkXfLDFG_PsiE9HwuXQswoicUx6DVNMq5mSKmYwzT2K72/s1600-h/IMG_4169.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf14aVI-MjL30UABVJROPaDsiHwZ-SyMXyVJ6m0OzUbeid3E6ZTuY3GDAp7SmenQGg-X5XP5FU8EocFmJlrUQoiGuZjfq57s2jkXfLDFG_PsiE9HwuXQswoicUx6DVNMq5mSKmYwzT2K72/s320/IMG_4169.jpg" alt="" id="BLOGGER_PHOTO_ID_5451637619196903266" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NfJP-YQKOKfxypfYthdCMSp4g-JN1NHQ0R-HRwlHZRaisDsn-g5HIaulcAU8pSWZA8kAsavocU7FP6bzKO_2r5p-FtiB9j2ikOKchyJ27PBHDDYT7a6a-AuoptDgUplnvWbMEgRAvRla/s1600-h/IMG_4172.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NfJP-YQKOKfxypfYthdCMSp4g-JN1NHQ0R-HRwlHZRaisDsn-g5HIaulcAU8pSWZA8kAsavocU7FP6bzKO_2r5p-FtiB9j2ikOKchyJ27PBHDDYT7a6a-AuoptDgUplnvWbMEgRAvRla/s320/IMG_4172.JPG" alt="" id="BLOGGER_PHOTO_ID_5451637619988002898" border="0" /></a><br /><br />next, remove the giblet package and neck from the inside of the chicken, if they're there. some chickens don't include the giblets and neck. set the chickens in the prepared pans. use a spoon, if this grosses you out. pat the chickens dry and stuff them with the veggie/orange mixture. use skin flaps around the opening to cover the stuffing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBz4bgkS4lwohdTe0X5uPgZXrX8EIaMuRfbVABb8aynWF4v7j8y1CPm9W4zfjtEPwkqcbu_8MXBi1DnPtB5NFhHyD3tJ6SqWCTQ1oABrrpUQ8ITsbqWcHTg01a9VVOCHI9O4L_CRhsCy1/s1600-h/IMG_4175.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBz4bgkS4lwohdTe0X5uPgZXrX8EIaMuRfbVABb8aynWF4v7j8y1CPm9W4zfjtEPwkqcbu_8MXBi1DnPtB5NFhHyD3tJ6SqWCTQ1oABrrpUQ8ITsbqWcHTg01a9VVOCHI9O4L_CRhsCy1/s320/IMG_4175.jpg" alt="" id="BLOGGER_PHOTO_ID_5451637635489892530" border="0" /></a><br /><br />then, generously spray the outside of the chickens with the canola spray and sprinkle the salt mixture over the two chickens. how much of the salt mixture you use, really depends on your own taste. i heavily salt it, because we don't typically eat the skin later anyway and the greater the salt on the outside, the greater the chance the salt will leech through to the meat underneath. cut a small piece of twine and use it to tie the two legs together on each chicken.<br /><br />lastly, heat the oven to 4oo degrees and put them in the oven. let them cook for about 30 minutes to seal in the juices and then drop the temp to 350 degrees. let them cook until you get a temp reading of 180-185 on a meat thermometer inserted in the breast and thigh. if that's iffy, check to see how loose the thigh bone is. if a chicken is well-cooked (not overcooked) the thigh should easily pull away from the carcass when you pull on it. cooking time depends on the size of the birds. it can take anywhere between one hour to two hours, so read the instructions on the back of the chicken wrapper to check cooking times. i usually crack open my my favorite cookbook for a refresher, just to plan how early i need to put the chickens in the oven. when chicken is done, cover it loosely with foil and let it rest for about 5-10 minutes. it will continue to cook after it's out of the oven, so be careful not to overcook it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0Ee24mO4VMWoZxbzWJiy0fNccJFGZNh4Mt3KyvMv__MvX85y1mXZZVGL62xsNihCrs1efLco6O7_2OnJUIMrdt1cqn_uthlXHcmz13DZ2g2E8bTJmVrAk0C0uAtg8vqVTvEsP9-sJ1Ft/s1600-h/IMG_4190.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0Ee24mO4VMWoZxbzWJiy0fNccJFGZNh4Mt3KyvMv__MvX85y1mXZZVGL62xsNihCrs1efLco6O7_2OnJUIMrdt1cqn_uthlXHcmz13DZ2g2E8bTJmVrAk0C0uAtg8vqVTvEsP9-sJ1Ft/s320/IMG_4190.JPG" alt="" id="BLOGGER_PHOTO_ID_5451643658148853090" border="0" /></a><br /><br />while you wait for the chickens to finish roasting, you can prep and cook mashed potatoes or whatever else you'd like to round out your meal with.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLsFH_Evv5rtthtPtxRSwOM56AncQXWFZj6Dv_iY_ZFVX73-9F1bAif-ozqaJrO7qgcxvPWBhIbvqw-snm5_NAkxZjVD2UTHtKlipCPlG1M6yZi8qVT2FsiLIb22gAq6K3yQDMjt8EaHS/s1600-h/IMG_4188.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLsFH_Evv5rtthtPtxRSwOM56AncQXWFZj6Dv_iY_ZFVX73-9F1bAif-ozqaJrO7qgcxvPWBhIbvqw-snm5_NAkxZjVD2UTHtKlipCPlG1M6yZi8qVT2FsiLIb22gAq6K3yQDMjt8EaHS/s320/IMG_4188.jpg" alt="" id="BLOGGER_PHOTO_ID_5451643663085655522" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDCzt8aQff8k6tYmPNKX2B6wZMXaxPxsAjWx2nSEVLEes0-aV2hkLns8zOv5S7185pkAYuufDArU1GrY1cKH5PMMOhwuqGSmnFMmg8uDZ4wwmIU1esF61SI5u5UFruc1mPOUOvDxuGoFU/s1600-h/IMG_4196.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDCzt8aQff8k6tYmPNKX2B6wZMXaxPxsAjWx2nSEVLEes0-aV2hkLns8zOv5S7185pkAYuufDArU1GrY1cKH5PMMOhwuqGSmnFMmg8uDZ4wwmIU1esF61SI5u5UFruc1mPOUOvDxuGoFU/s320/IMG_4196.JPG" alt="" id="BLOGGER_PHOTO_ID_5451676270972124354" border="0" /></a><br /><br />eat and enjoy!<br /><br />after dinner, pull any untouched meat off of the chicken carcasses and store it in the fridge for tomorrow. pull the stuffing out of the chicken carcasses and throw it away. dump the carcasses and any other bones into a large ziplock bag and put them in the fridge. pour any juices left in the pan into a dish with a lid. spoon out any fat that rises to the top and refrigerate the broth without the fat. if you won't be getting to any of this tomorrow, then freeze it instead. and pull it out whenever it's convenient. this sounds like a lot of work, but it's taken me longer to write what i did than it did to actually do it. all told, my prep time was about 15 minutes and there really isn't that much clean up.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGcDc3Obmf_ilEzxa5e3gxfsCqZkC0X-InMP_bfHOoVPzoxYLgVWRjljzApgJOVJ3kbltoreGM28XLdQByYRfbCws88-QNpyKO87WDTg9L6vfacVLBjlh3qj0D87u4SM58buj-c-NUPs2/s1600-h/IMG_4200.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGcDc3Obmf_ilEzxa5e3gxfsCqZkC0X-InMP_bfHOoVPzoxYLgVWRjljzApgJOVJ3kbltoreGM28XLdQByYRfbCws88-QNpyKO87WDTg9L6vfacVLBjlh3qj0D87u4SM58buj-c-NUPs2/s320/IMG_4200.jpg" alt="" id="BLOGGER_PHOTO_ID_5451676279191700514" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vlPFfQTuY1HOJtczuaETd2qwR49YVOAqxYUhX44jgCUOwNUPxmxsjnSAkYxiUbWeYaPI8EbIq0jXbNBJ-oTL3IzzAXwzJW7pqiMwEa7Wo20tELow8vi18KVqIeEgmzwNGq-QE2n-NvaP/s1600-h/IMG_4203.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vlPFfQTuY1HOJtczuaETd2qwR49YVOAqxYUhX44jgCUOwNUPxmxsjnSAkYxiUbWeYaPI8EbIq0jXbNBJ-oTL3IzzAXwzJW7pqiMwEa7Wo20tELow8vi18KVqIeEgmzwNGq-QE2n-NvaP/s320/IMG_4203.jpg" alt="" id="BLOGGER_PHOTO_ID_5451676288290521666" border="0" /></a><br /><br /><br />tomorrow... chicken pot pie and chicken soupKarenhttp://www.blogger.com/profile/04143247856547488744noreply@blogger.com3tag:blogger.com,1999:blog-2106023751095949459.post-41512904596694926072009-09-04T19:08:00.000-07:002009-09-04T19:12:16.278-07:00Dear loving and far more creative sister,<br /><br />Proposal: From here on out we take turns posting recipes each week. I'll take this week and you take the next week and so on. IF one of us should fail to post a recipe at the right time, then the slacker owes her sister...<br /><br />hmmm, let the readers decide...<br /><br />suggestions?Karenhttp://www.blogger.com/profile/04143247856547488744noreply@blogger.com4tag:blogger.com,1999:blog-2106023751095949459.post-49216718234594827552009-08-26T07:21:00.000-07:002009-08-26T17:35:45.877-07:00Pie Crust! ...and the blueberry pie it holds<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscQqBZlgWF5PpXhZIdGTS6G8gu_njzeJ90SxvHDKJlwYGHnRMGA9-qoNIcbJpsCw5pkV9KBpN6IxGN82L4V6FCpZrzSAAvb5xkC2bEut_LMEDAjApbZho5v51KnS4SioT8XetVTqWcaYb/s1600-h/IMG_2549.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscQqBZlgWF5PpXhZIdGTS6G8gu_njzeJ90SxvHDKJlwYGHnRMGA9-qoNIcbJpsCw5pkV9KBpN6IxGN82L4V6FCpZrzSAAvb5xkC2bEut_LMEDAjApbZho5v51KnS4SioT8XetVTqWcaYb/s400/IMG_2549.JPG" alt="" id="BLOGGER_PHOTO_ID_5374290395863702050" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHFl56Q-55v-kHMkMtAYna8UbfuNcDSdtKNK6NTHcxkU4xGYBhLke82IBOytMfJrkymNscVH_dcYI_rSWRP_LphRMINtR41Tpp_ouKpngzpP3m0COESDmVpjkr9K827TA55pYGwsUGS8a/s1600-h/IMG_2552.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHFl56Q-55v-kHMkMtAYna8UbfuNcDSdtKNK6NTHcxkU4xGYBhLke82IBOytMfJrkymNscVH_dcYI_rSWRP_LphRMINtR41Tpp_ouKpngzpP3m0COESDmVpjkr9K827TA55pYGwsUGS8a/s400/IMG_2552.JPG" alt="" id="BLOGGER_PHOTO_ID_5374280180340006962" border="0" /></a><br />So it seems that everyone I know has an opinion about pie crust. Either you don't make it, because it appears to be out of your league, or you do make it and you have a recipe you swear by and usually it involves shortening and vinegar. Most people who use shortening say it makes the dough easier to handle. Sorry, but I'm gonna have to disspell the myths. There are exceptions, but usually, the simplest recipe is the best recipe and in this case, it's true. Give this a try and tell me if this crust doesn't taste better and take less sweat and tears than your average pie crust recipe. Incidentally, it's all natural too, because butter doesn't have all of those nasty hydrogenated oils. :)<br /><br />This recipe is adapted from the New Betty Crocker Cookbook's two crust recipe. You can halve it if you need only one crust.<br /><br />2/3 c. plus 1T. butter<br />2 c. flour (bread flour works best)<br />1/2 t. salt<br />4-6 T. cold water<br />extra flour for rolling<br /><br />First, add flour and salt to a medium sized mixing bowl. Stir. Then, cut up the sticks of butter into little cubes with a butter knife. Add to the flour mix and use a pastry cutter to cut the butter into the flour. Keep at it until the mixture looks like small crumbs. <span style="font-style: italic;">(A pastry cutter is basically just a handle with metal hoops attached. If you don't have one, you can criss cross two knives to accomplish the same thing.)</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1x06ZEicV6N4VVdxTMd7gL-5NNYrGwqI13ZnEQuwZJ0Zaa4pb9hj1YnvQ5zzKwJ4lz2O1cA3YktMMeSXVbt7tVE8VEq9Z5zaroSxBIEM-vSdybynocFlwzviPpKCJtfrXBJ-LLdM8wFN/s1600-h/IMG_2534.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1x06ZEicV6N4VVdxTMd7gL-5NNYrGwqI13ZnEQuwZJ0Zaa4pb9hj1YnvQ5zzKwJ4lz2O1cA3YktMMeSXVbt7tVE8VEq9Z5zaroSxBIEM-vSdybynocFlwzviPpKCJtfrXBJ-LLdM8wFN/s400/IMG_2534.JPG" alt="" id="BLOGGER_PHOTO_ID_5374285198109887266" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSRwihlPtB_XeYqgRZ3sgitUD7P6dfBILSC9-9tKA4-6jXwE5QVfiLcUSPWTbaaqxpuivPJ8ESNl8y2Lj5skERvbKUI43wqK8M9bcTXPGFtdydBV9IgSew1bewPZqI7H05gRtoYXzYbDl/s1600-h/IMG_2526.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSRwihlPtB_XeYqgRZ3sgitUD7P6dfBILSC9-9tKA4-6jXwE5QVfiLcUSPWTbaaqxpuivPJ8ESNl8y2Lj5skERvbKUI43wqK8M9bcTXPGFtdydBV9IgSew1bewPZqI7H05gRtoYXzYbDl/s400/IMG_2526.JPG" alt="" id="BLOGGER_PHOTO_ID_5374285198857751154" border="0" /></a><br /><br />Next, add the cold water one tablespoon at a time, mixing with a fork after each addition. When the mixture pulls cleanly away from the bowl, you've got enough water. Pick the dough up into your hands and press it into two round discs. If it's dry and crumbly still, add more water before separating.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg906lPqTMzqBTx8yrOPkJkdrlGkG20IRYMblffioTXc6ibKGnoF7SFexfImTSmLnqdslj0_gaUY8M_I8fDRRLBJeX_KgGsVZXz6f3Fv58o1rowes4-Z-Utl_xUNJYHPiuwWWvhUP8-HX33/s1600-h/IMG_2537.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg906lPqTMzqBTx8yrOPkJkdrlGkG20IRYMblffioTXc6ibKGnoF7SFexfImTSmLnqdslj0_gaUY8M_I8fDRRLBJeX_KgGsVZXz6f3Fv58o1rowes4-Z-Utl_xUNJYHPiuwWWvhUP8-HX33/s400/IMG_2537.JPG" alt="" id="BLOGGER_PHOTO_ID_5374285209486646034" border="0" /></a><br /><br />Roll each disc out on a generously floured surface until it's about 1/8" thick, or about 2-3 inches wider than the pie pan you will put it in. Remember to flour your rolling pin and the top of the dough, so it doesn't get too sticky. This is really easy to work with, so you shouldn't have any trouble with it falling apart if you've floured well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeoHB6ETt-SyX0w9rceQvYBP2kPMvDfzk65f8O8Od8egmWZkbZs9Vmudmn_O2HraaFbb0bfod0QJBJDLKCKtQDcf36dW846uuEmUBA-perpy-2gJfitrklpAMKu6BlJR3O5lw7K_Ke6Zf/s1600-h/IMG_2538.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeoHB6ETt-SyX0w9rceQvYBP2kPMvDfzk65f8O8Od8egmWZkbZs9Vmudmn_O2HraaFbb0bfod0QJBJDLKCKtQDcf36dW846uuEmUBA-perpy-2gJfitrklpAMKu6BlJR3O5lw7K_Ke6Zf/s400/IMG_2538.JPG" alt="" id="BLOGGER_PHOTO_ID_5374285216782443378" border="0" /></a><br /><br />Next, gently fold the rolled dough into quarters and place it in the pie plate with the point at roughly the center of the plate. Unfold the dough into the plate and trim the dough to be hang over the edge by about 1/2-1" to make for easy sealing later.<br /><br />Roll out the second crust the same way, still being careful to flour generously and let it rest while you prep the filling*.<br /><br /><span style="font-style: italic;">*Blueberry Pie Recipe from Betty Crocker</span><br /><span style="font-style: italic;">3/4 c. sugar</span><br /><span style="font-style: italic;">1/2 c. flour</span><br /><span style="font-style: italic;">1/2 t. ground cinnamon, opt.</span> <span style="font-style: italic;"><br />6 c. blueberries (fresh is best)</span> <span style="font-style: italic;"><br />1 T. lemon juice</span><br /> <span style="font-style: italic;">1 T. butter</span><br /><span style="font-style: italic;">Heat oven to 425 and mix first 4 ingredients in a large bowl. Pour into prepared pie crust. Sprinkle with lemon juice and dot with butter.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzigVK7OV9db1dXykJhm22mvPzMgpd3frNEYcuMkf3-7HxwhGMVCZ5-jG6wrBHHk1XNMQQAzNseAt8kBTHfIAjUIoptrjr3cVbKCcK6OdM5fADOFDcz4jhsJnIT5AvbEthEwQKwAwooaU_/s1600-h/IMG_2539.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzigVK7OV9db1dXykJhm22mvPzMgpd3frNEYcuMkf3-7HxwhGMVCZ5-jG6wrBHHk1XNMQQAzNseAt8kBTHfIAjUIoptrjr3cVbKCcK6OdM5fADOFDcz4jhsJnIT5AvbEthEwQKwAwooaU_/s400/IMG_2539.JPG" alt="" id="BLOGGER_PHOTO_ID_5374290370513941730" border="0" /></a><br /><br />Then, fold the second crust into quarters and place it on top of the filling and first crust. Trim edges so the crust is only a tad bit longer than the bottom crust. Fold the edge of the top crust under the edge of the bottom crust and press gently together to seal the edge. Do this around the edge of the pie until it's completely sealed. Cut some slits into the top crust to vent the pie. Then, if you really feel ambitious you can flute the edge, which will wow your friends and fam with little effort on your part. Check out the picture if you want to see and easy way to do it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMFFwaDnEQD-mepvAcC251BuLFLorSlwufpb4xKIj5nrcDdpPg0Crn18sBv5qB11JBZkpTnGwdyOMKhSssJjoJ-9HAYrzR5ElaDrXOlAPofhtM4-z48N2c5cg9dC6h2o4pOhlgK-bZpij/s1600-h/IMG_2541.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMFFwaDnEQD-mepvAcC251BuLFLorSlwufpb4xKIj5nrcDdpPg0Crn18sBv5qB11JBZkpTnGwdyOMKhSssJjoJ-9HAYrzR5ElaDrXOlAPofhtM4-z48N2c5cg9dC6h2o4pOhlgK-bZpij/s400/IMG_2541.JPG" alt="" id="BLOGGER_PHOTO_ID_5374290386431160178" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoKcTIhbsUexNVoRa0JYqUdinaDqsV-pQxOWxPcynLfnjoVZfAVg5ThRi4dfr-Z-gY50ZL784cIu9Dy6aR4dHnE1B_Q9_mmsapS5aNtk_lOIjGEvHGGEPV21Ma1r6031Rara4dJ3DiAPD/s1600-h/IMG_2540.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoKcTIhbsUexNVoRa0JYqUdinaDqsV-pQxOWxPcynLfnjoVZfAVg5ThRi4dfr-Z-gY50ZL784cIu9Dy6aR4dHnE1B_Q9_mmsapS5aNtk_lOIjGEvHGGEPV21Ma1r6031Rara4dJ3DiAPD/s400/IMG_2540.JPG" alt="" id="BLOGGER_PHOTO_ID_5374290374463364274" border="0" /></a><br /><br /><br />Put some foil or crust covers around the edge and pop it into the oven. It should be done in about 35-45 minutes. If you can wait, let it cool off before cutting into it. We usually settle for runny pie and eat it when it's hot, but if you wait, it should set and keep it's shape nicely when you cut it. Enjoy!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu5Q_w78_lQdernV41P8UCsHFp_aIMCjXtIy-xKbPQebkOnOvVKTlASoCwlzv7tHLPjTw_GWW4X4p1K2zNUkW86Oe5_ktYBjDTzY6wxJ79k8Oy9B39vNwAXvIRCwZN4gx5l6oWMmrPNeX3/s1600-h/IMG_2547.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu5Q_w78_lQdernV41P8UCsHFp_aIMCjXtIy-xKbPQebkOnOvVKTlASoCwlzv7tHLPjTw_GWW4X4p1K2zNUkW86Oe5_ktYBjDTzY6wxJ79k8Oy9B39vNwAXvIRCwZN4gx5l6oWMmrPNeX3/s400/IMG_2547.JPG" alt="" id="BLOGGER_PHOTO_ID_5374291480767905602" border="0" /></a>Karenhttp://www.blogger.com/profile/04143247856547488744noreply@blogger.com1tag:blogger.com,1999:blog-2106023751095949459.post-74217314144322796582009-08-09T17:45:00.000-07:002009-08-09T17:53:32.813-07:00Veggie Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW344NE-hiunLaTpI0epDFp3nakkeDT3_0WMT4yZ_2ueOB6nY5Fktm_LNbwdnMqEBxgiO4BA2gnccCNlZvYZJhXqaE9ZnJLDukQSPlSim-PvzqxWolWIyp6euYp9FK_f-_LkT6j9FUOm8/s1600-h/DSCF3004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW344NE-hiunLaTpI0epDFp3nakkeDT3_0WMT4yZ_2ueOB6nY5Fktm_LNbwdnMqEBxgiO4BA2gnccCNlZvYZJhXqaE9ZnJLDukQSPlSim-PvzqxWolWIyp6euYp9FK_f-_LkT6j9FUOm8/s320/DSCF3004.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5368130563278877314" /></a><br />So admittedly, this dish is a little trashy, but in a good way. You know, it's one of those foods that you should be too sophisticated to like, but you just can't help yourself. Kind of like Velveeta and Rotel. Yum. <div><br /></div><div>I learned this recipe (which is really more of a technique) from my friend Dawn. We taught together in the Netherlands and bonded over our midwestern roots. Dawn hails from Wisconsin and I am Minnesota born. We have a healthy appreciation for Jello salad and the like.</div><div><br /></div><div>So here's what you do. Buy a can of crescent roll dough. (I know-- how many great midwestern recipes start with that step?) Spread the dough out in a single layer on a cookie sheet. Make sure that it is one giant rectangle. You may have to press the seams together. Bake it for 8-10 minutes or until it's golden brown on the bottom. </div><div><br /></div><div>Mix a package of cream cheese with a packet of italian (or ranch) salad dressing seasoning. (I told you this was trashy!!) Thin the cheese mixture out with milk or plain yoghurt until it is spreadable. </div><div><br /></div><div>Once the crust has cooled, "ice" it with about 2/3 of the cheese mixture. Save the rest of crackers or bagels or fingers or.....</div><div><br /></div><div>Arrange your favorite cut fresh veggies on top of the cheese. (cherry tomatoes, sliced mushrooms, scallions, shredded carrot) Use what you like. We had some artichokes on hand tonight so we used those, too. </div><div><br /></div><div>Cut up into pretty pieces. This is trashy food, but it's attractive (and tasty) trashy food. </div><div><br /></div><div>Do you have any favorite trashy foods? Feel free to share in the comments!</div><div><br /></div><div>Katie</div><div><br /></div>Katiehttp://www.blogger.com/profile/16800834910578651997noreply@blogger.com3tag:blogger.com,1999:blog-2106023751095949459.post-90648133142442081782009-08-09T17:31:00.000-07:002009-08-09T18:22:18.660-07:00Roast Beef Summer Rolls<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHrWOMJ1BbebPclk96Ad3JiB7TXNCqrZjjwlDsh3EBciBAxUzgYjmvZ4mRDZ4q-DGVroPDiVcwuUMZM4Gqrc03rPx8RJAo6MwXReyeLDDDAQJD583qfN8IVhOGNjQTBK_4BI_RzbrT0w/s320/DSCF3002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5368127123176951938" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_QYbtMeajKzlK6pN28MCL3aoI5rjowwbrRsjDHUXbaTklrdsJULrTApULRgiUu-GoOpYDdvGH4BHiBGJsda7QDokdqjvCp02ADVN9mXPsQKNQIQFLDzMbInc6puMT-n-TLZoEvCazjQ/s1600-h/DSCF3003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_QYbtMeajKzlK6pN28MCL3aoI5rjowwbrRsjDHUXbaTklrdsJULrTApULRgiUu-GoOpYDdvGH4BHiBGJsda7QDokdqjvCp02ADVN9mXPsQKNQIQFLDzMbInc6puMT-n-TLZoEvCazjQ/s320/DSCF3003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5368127301060261586" /></a><br /><br />I recently got a subscription to Food & Wine magazine. Ok, so I subscribed some time in May, but my first issue came in the mail yesterday. I immediately started flipping through the pages and came across an intriguing recipe for summer rolls made with deli-sliced roast beef. I had nearly everything else on hand (including the rice paper wrappers), so I added the beef to my shopping list and planned on making these for a simple Sunday supper. <div><br /></div><div>I put these together with my mother. I recommend that you have a helper also! The sauce and filling come together quickly, but the actual rolling takes some practice and patience. I would roll them more tightly next time.<br /><div><br /></div><div>You can find the original recipe <a href="http://www.foodandwine.com/recipes/roast-beef-summer-rolls">here</a>. What I am printing includes my notes and modifications.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(1, 1, 1); line-height: 16px; font-family:Arial;font-size:12px;"><h3 style="padding-top: 5px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 1.6em; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 1.2em; margin-top: 5px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; font: normal normal bold 1.2em/normal 'Trebuchet MS', Verdana, sans-serif; letter-spacing: 1px; color: rgb(0, 0, 0); text-transform: uppercase; ">INGREDIENTS</h3><ol style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; border-top-style: dashed; border-top-width: 1px; border-top-color: rgb(205, 225, 235); ">1 large garlic clove, smashed (or finely diced)</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; border-top-style: dashed; border-top-width: 1px; border-top-color: rgb(205, 225, 235); ">1 1/2 tablespoons light brown sugar</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; border-top-style: dashed; border-top-width: 1px; border-top-color: rgb(205, 225, 235); ">1 teaspoon Thai green curry paste (I used red and it was delicious. Use what you have on hand.)</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; border-top-style: dashed; border-top-width: 1px; border-top-color: rgb(205, 225, 235); ">2 tablespoons fresh lime juice</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; border-top-style: dashed; border-top-width: 1px; border-top-color: rgb(205, 225, 235); ">2 tablespoons Asian fish sauce (mmmm..... stinky deliciousness!)</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; border-top-style: dashed; border-top-width: 1px; border-top-color: rgb(205, 225, 235); ">1/4 cup chopped cilantro (I used flat leaf parsley)</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; border-top-style: dashed; border-top-width: 1px; border-top-color: rgb(205, 225, 235); ">1/4 cup chopped mint</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; border-top-style: dashed; border-top-width: 1px; border-top-color: rgb(205, 225, 235); ">1/3 cup mayonnaise (low-fat or fat free work fine here)</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; border-top-style: dashed; border-top-width: 1px; border-top-color: rgb(205, 225, 235); ">4 cups coleslaw mix ( I bought the really fine kind with no carrots, so I added a quarter cup of finely shredded carrot)</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; border-top-style: dashed; border-top-width: 1px; border-top-color: rgb(205, 225, 235); ">1/2 pound rare deli roast beef, thinly sliced and cut into 1/2-inch strips (use GOOD roast beef. Not the cheap stuff.)</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 5px; padding-right: 0px; padding-bottom: 5px; padding-left: 0px; border-top-style: dashed; border-top-width: 1px; border-top-color: rgb(205, 225, 235); ">24 six-inch-round rice paper wrappers, plus more in case of breakage (mine were bigger, so we only got half as many.)</li></ol><div><h3 style="padding-top: 5px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 1.6em; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 1.2em; margin-top: 5px; margin-right: 0px; margin-bottom: 5px; margin-left: 0px; font: normal normal bold 1.2em/normal 'Trebuchet MS', Verdana, sans-serif; letter-spacing: 1px; color: rgb(0, 0, 0); text-transform: uppercase; ">DIRECTIONS</h3><ol style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li style="margin-top: 0px; margin-right: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-bottom: 8px; list-style-type: decimal; list-style-position: initial; list-style-image: initial; margin-left: 18px; ">Mix the garlic together with the chili paste and brown sugar. Add the lime juice, fish sauce and 3 tablespoons of water. Stir in half of the cilantro and mint. In a small bowl, whisk the mayonnaise with 1 tablespoon of the green curry dipping sauce.</li><li style="margin-top: 0px; margin-right: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-bottom: 8px; list-style-type: decimal; list-style-position: initial; list-style-image: initial; margin-left: 18px; ">In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint.</li><li style="margin-top: 0px; margin-right: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-bottom: 8px; list-style-type: decimal; list-style-position: initial; list-style-image: initial; margin-left: 18px; ">Fill a pie plate with warm water. Dip one wrapper into the warm water and let it soften. Lift it out onto a cutting board covered in plastic wrap. Let it sit a few second before filling and rolling. Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant 3 tablespoons of the roast beef filling. (amounts are totally approximate. Do what looks right. Roll the wrappers into tight cylinders, tucking in the sides as you go. Transfer the rolls to a plastic wrap–lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.</li><li style="margin-top: 0px; margin-right: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-bottom: 8px; list-style-type: decimal; list-style-position: initial; list-style-image: initial; margin-left: 18px; ">Just before serving, cut each roll in half and serve with the dipping sauce.</li></ol><div><br /></div><div><br /></div><div>Enjoy them! (we did!!!)</div><div><br /></div><div>Katie</div></div></span></div></div>Katiehttp://www.blogger.com/profile/16800834910578651997noreply@blogger.com3tag:blogger.com,1999:blog-2106023751095949459.post-33410178857129283992009-07-27T15:10:00.000-07:002009-07-27T15:18:00.199-07:00Sun-Dried Tomato and Basil Orzo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCp8Df4jvZWaiyrBNyB4TyCqaLgb1PUpM5WZwFFx47_-6tTFo4nQ817pYSDBhS8tR8tTxC_4Dmi4DI13LEWIXJmN7Kq0ElprAgSxqbpkijazwd5MSiOBfausye-AxDJ_R8zGY76AeWDgs/s1600-h/DSCF3006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCp8Df4jvZWaiyrBNyB4TyCqaLgb1PUpM5WZwFFx47_-6tTFo4nQ817pYSDBhS8tR8tTxC_4Dmi4DI13LEWIXJmN7Kq0ElprAgSxqbpkijazwd5MSiOBfausye-AxDJ_R8zGY76AeWDgs/s320/DSCF3006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5363267345373610050" /></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;"><br />This is a great and super easy side dish that I have entertained with several times. Best of all, it's cheap! It's awesome with my goat cheese and spinach stuffed chicken breasts, but that's a post for another day. The original source for the recipe is </span></span><a href="http://allrecipes.com/Recipe/Sun-Dried-Tomato-Basil-Orzo/Detail.aspx"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;">here</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;">, but I've made some minor variations.</span></span><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family:Verdana;font-size:13px;"><ul style="margin-top: 3px; margin-right: 0px; margin-bottom: 15px; margin-left: 20px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; "><li style="margin-top: 3px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;">2 cups uncooked orzo pasta</span></span></li><li style="margin-top: 3px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;">1/2 cup chopped fresh basil leaves</span></span></li><li style="margin-top: 3px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;">1/3 cup chopped oil-packed sun-dried tomatoes</span></span></li><li style="margin-top: 3px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;">2 tablespoons olive oil</span></span></li><li style="margin-top: 3px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;">3/4 cup grated Parmesan cheese</span></span></li><li style="margin-top: 3px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;">1/2 teaspoon salt</span></span></li><li style="margin-top: 3px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;">1/2 teaspoon ground black pepper</span></span></li><li style="margin-top: 3px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;">2 cloves of garlic</span></span></li></ul><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;"> </span></span></span><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;">Boil the orzo and drain. Rinse well, because it can glob up on you. Put everything else (except for the cheese) in a food processor and pulse until almost smooth. Stir it into the cooked orzo and then stir in the cheese. That's it. Easy, right?</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;"><br /></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;">Katie</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;"><br /></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: arial;">P.S. Karen! Where are your posts, lady?</span></span></span></div></span></div>Katiehttp://www.blogger.com/profile/16800834910578651997noreply@blogger.com4tag:blogger.com,1999:blog-2106023751095949459.post-70600288532308681062009-07-15T10:19:00.000-07:002009-07-15T10:41:39.393-07:00Don't Ask Don't Tell BrowniesI should let you know right away that the title of these brownies was borrowed/modified from the title of a cookie in <a href="http://www.amazon.com/Murder-Hannah-Swensen-Mysteries-Recipes/dp/0758210221">Joanne Fluke's Cream Puff Murder</a>. She makes chocolate cookies with chopped sauerkraut in them. You don't taste the sauerkraut, but the kraut adds some moisture-- much like zucchini in zucchini bread. These brownies are from <a href="http://allrecipes.com/Recipe/Black-Bean-Brownies/Detail.aspx">Allrecipes</a>, but I made some modifications. They are similar to Fluke's cookies in that you would never guess what is in them, and the surprise ingredient is not something you would ever think of as a dessert. The recipe calls for black beans. Recipes like this have been floating around the internet for awhile. I think it all began with <a href="http://www.101cookbooks.com/archives/amazing-black-bean-brownies-recipe.html">Heidi's version</a>. Anna posted an <a href="http://www.cookiemadness.net/?p=2717">index</a> of these healthy recipes on national bean day. It was Anna who lead me to this incarnation and I am so grateful! <br /><br />I have been trying to watch what I eat, and I am going to <a href="http://www.curvesinformation.com/?campaign=GF&Referrer=GO&Subreferrer=GFBrand">Curves</a> 3 or 4 times a week. It's hard not to eat sweets, so these seemed like a great alternative. These brownies are high in protein, low in fat and have a reasonable amount of sugar. I didn't have black beans, so I subbed black-eyed peas. They were still fantastic!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GG6tI6ctN7wCyQn8UuQtjix9UV3RzJPpyMWwoFV0P1ZWQahrfaWvETh8aWWZqmqqWJUq3VEcyhNcgS99tEBlMh1DnB71_puYGvkTUjOrAnTvp85yW2jGJKSiNg-xkLYO8ZNmbW9wLYw/s1600-h/DSCF3151.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GG6tI6ctN7wCyQn8UuQtjix9UV3RzJPpyMWwoFV0P1ZWQahrfaWvETh8aWWZqmqqWJUq3VEcyhNcgS99tEBlMh1DnB71_puYGvkTUjOrAnTvp85yW2jGJKSiNg-xkLYO8ZNmbW9wLYw/s320/DSCF3151.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5358739038855488754" /></a><br /><br />Start by dumping all of the following ingredients into your blender:<br /><br />1 (15.5 ounce) can black beans, rinsed and drained<br />3 eggs<br />3 tablespoons vegetable oil<br />1/4 cup cocoa powder<br />1 pinch salt<br />1 teaspoon vanilla extract<br />3/4 cup white sugar<br />1 teaspoon instant coffee (optional-- I used 1 tsp. brewed coffee)<br /><br />Puree until smooth. You may have to scrape down the blender, but it should have a very smooth, velvety texture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcyndXZ5dTGM1ozOExV9HZF2-MEHYx2BPSGxBiu1gdS_Lg7tacuhtBQCX1UgGOzT7MewnJ9NgeTYPjDQAdaSMeafqDD-T3tvZokjLgvB_kPBDJHu_tRKXZ4I4nO4xxqYNz5IKgG40NFA/s1600-h/DSCF3156.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcyndXZ5dTGM1ozOExV9HZF2-MEHYx2BPSGxBiu1gdS_Lg7tacuhtBQCX1UgGOzT7MewnJ9NgeTYPjDQAdaSMeafqDD-T3tvZokjLgvB_kPBDJHu_tRKXZ4I4nO4xxqYNz5IKgG40NFA/s320/DSCF3156.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5358739236176776370" /></a><br /><br />Pour the batter into a greased 8x8 pan and sprinkle with 1/2 cup chocolate chips and 1/2 cup toasted chopped walnuts. Bake at 350 for 30 minutes or until the top is dry and the edges have pulled away from the side of the pan. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNA7xbyf6PzyS1DhFQ0tiV67iMIky2QxRCUVYdZ4hlAk84A9i3BJgdsvU7fu_f7wXKsxgrbrxuOWB3Gp-yXv5zZIFAI-9Fkaj_6UrmW2-K5dIRBBeIW8s0gDHkNdMNVX0zGlnAbR3B2Ac/s1600-h/DSCF3159.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNA7xbyf6PzyS1DhFQ0tiV67iMIky2QxRCUVYdZ4hlAk84A9i3BJgdsvU7fu_f7wXKsxgrbrxuOWB3Gp-yXv5zZIFAI-9Fkaj_6UrmW2-K5dIRBBeIW8s0gDHkNdMNVX0zGlnAbR3B2Ac/s320/DSCF3159.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5358743341025224434" /></a><br />Let cool slightly and cut into squares. The texture is velvety and smooth and any beaniness is overcome by the chocolate chips and cocoa powder. Enjoy! ( I know I will!)<br /><br /><br />KatieKatiehttp://www.blogger.com/profile/16800834910578651997noreply@blogger.com5tag:blogger.com,1999:blog-2106023751095949459.post-49891217818223326132009-07-06T19:03:00.000-07:002009-07-06T19:21:46.738-07:00Really Easy Crockpot Beef Barbecue<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGQFAGVs2wybKxuox4DgtVlrR2lt4hfmLS6ObJDXImSbF_WVfBv5OQCKkudzgys6EIUiUh8q9ZaLLW4xrjlI8wnt5DIf3EBPu4XHbQWpdaH-2dJsbK81IAVi5nK2koa-Y58FXF_8M_Hka/s1600-h/IMG_2090.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGQFAGVs2wybKxuox4DgtVlrR2lt4hfmLS6ObJDXImSbF_WVfBv5OQCKkudzgys6EIUiUh8q9ZaLLW4xrjlI8wnt5DIf3EBPu4XHbQWpdaH-2dJsbK81IAVi5nK2koa-Y58FXF_8M_Hka/s400/IMG_2090.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5355537457198945314" /></a><br />This BBQ is amazingly good and it isn't fatty and gristly like other BBQs I've had. Also, I'm not a pork fan, so the fact that this is a beef recipe makes it even better for me. In Chattanooga, people eat their BBQ sandwiches with coleslaw on top of the meat. I've heard it's a Southern thing, but I'm no expert. This is a pretty generous recipe too. The first time I made it, Matt and I had BBQ sandwiches for lunch for a week and we didn't mind, because it's that good. :)<div><br /></div><div>I got this recipe from allrecipes and you can check it out <a href="http://allrecipes.com/Recipe/Slow-Cooker-Barbeque/Detail.aspx">here</a>. I'll list a summarized recipe below if you don't care to visit the site. One note--this recipe calls for a bottle of barbecue sauce. Look for one that has tomato sauce as a first ingredient and preferably one that uses brown sugar and/or molasses instead of high fructose corn syrup. FYI--America's Test Kitchen ranked Bullseye as their fave. I can't get that here, but I used KC Masterpiece and it was delicious.<br /></div><div><br /></div><div>1 boneless chuck roast (3 lbs. approx)</div><div>garlic powder</div><div>onion powder</div><div>salt and pepper</div><div>1 bottle of barbecue sauce</div><div><br /></div><div>Place roast in crock pot. Season with spices and pour entire bottle of barbecue sauce over the roast. Cook on low for 6-8 hours and then remove meat to shred/pull apart. Add it back to the sauce and cook for at least another half an hour.</div>Karenhttp://www.blogger.com/profile/04143247856547488744noreply@blogger.com2tag:blogger.com,1999:blog-2106023751095949459.post-42703319000244056182009-05-31T01:03:00.000-07:002009-05-31T01:17:44.972-07:00Ready, Steady, Cook!<div><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 288px; height: 288px;" src="http://www.ebroadcast.com.au/enews/uploads/readysteadycook.jpg" border="0" alt="" /><div>Last night, I went to a women's event at the church based around the British cooking show, Ready, Steady, Cook. Americans might remember this show was on the Food Network ages ago under the name, "Ready Set Cook" (the host was Sissy Biggers. Why do I remember that?)</div><div><br /></div><div>So, basically, the church hall was set up with 6 cooking stations. I was on the yellow team with three other lovely ladies. We wore fetching bright yellow chef's hats. Just like the show, we had a stocked pantry of ingredients and were given a tray of specially chosen ingredients. We had one hour to make a three course meal, set the table, and sit down to eat. I volunteered to be in charge of the team (control freak, I know). I was given a sheet of instructions and the team and I then had 5 minutes to strategize.</div><div><br /></div><div>Here's what we had in front of us:</div><div><br /></div><div>Chicken breasts</div><div>British bacon (ham, really)</div><div>Creme Fraiche</div><div>Garlic</div><div>Butternut Squash</div><div>1 giant can of chick peas</div><div>Ziti</div><div>Mango</div><div>Bananas</div><div><br /></div><div>Here's the menu I came up with (except for the dessert. That was all Mary!)</div><div><br /></div><div>Starters:</div><div>Gingered butternut squash and sweet potato soup with lemon creme fraiche</div><div>Chickpea salad with grilled bread</div><div>Creamy pasta with sun dried tomatoes, bacon and chicken</div><div>Soft Meringues with warm gingered banana compote</div><div><br /></div><div>Despite a few almost mishaps, like burners not being switched on, we managed to pull it all off! I hope to post pictures of the food, soon, but for now, here's how I did the chick pea salad.</div><div><br /></div><div>1 big can of chick peas, drained</div><div>1 small red onion, chopped</div>1 green onion, sliced<div>2 garlic cloves, finely diced<br /><div>handful of fresh herbs, chopped (I used basil, cilantro, mint & dill)</div><div>1 small tomato, seeded and chopped</div><div>juice of one lemon</div><div>drizzle of olive oil</div><div>2 T. white wine vinegar (approx)</div><div>Salt and pepper to taste</div><div><br /></div><div><br /></div><div>Let it marinate for 30 minutes and serve as an appetizer or light lunch with toasted italian bread. Yum!</div></div>Katiehttp://www.blogger.com/profile/16800834910578651997noreply@blogger.com1tag:blogger.com,1999:blog-2106023751095949459.post-9144902895420235532009-05-31T00:59:00.000-07:002009-05-31T01:03:28.000-07:00Cheesy Onion BakeOkay, so I hope to have a picture up soon, but the cheesy onion bake that I made on Friday was pretty good. Basically, here's what you do:<div><br /></div><div>Finely dice 2 medium sized sweet onions (about 2 cups diced)</div><div><br /></div><div>Mix in 2 cups of mayo (light is fine)</div><div><br /></div><div>Shred 2 cups of cheese. I used swiss, but I wish I had added something sharper. I have some old Gouda in the fridge that would have been nice.</div><div><br /></div><div>shake in a few drops of tobasco or freshly grind some pepper.</div><div><br /></div><div>Mix this all together and put in a pie plate. Bake at 350 for around 30 minutes, or until it is all bubbly and brown on top.</div><div><br /></div><div>Serve with sliced brown bread and crackers. This was pretty good, although I would like it to be zestier somehow.</div>Katiehttp://www.blogger.com/profile/16800834910578651997noreply@blogger.com0tag:blogger.com,1999:blog-2106023751095949459.post-22444042384391796372009-05-29T09:24:00.000-07:002009-05-29T09:25:20.364-07:00In the oven...I've got <a href="http://allrecipes.com/Recipe/Warm-Sweet-Onion-Spread/Detail.aspx">this</a> in the oven right now. I'll let you know how it is later on. For now, it smells divine!Katiehttp://www.blogger.com/profile/16800834910578651997noreply@blogger.com0tag:blogger.com,1999:blog-2106023751095949459.post-68497550118473449372009-05-23T08:11:00.000-07:002009-05-25T11:26:54.405-07:00Masaman CurryI love Thai food and this is usually what I order if we're out at a Thai restaurant. I'm certainly a novice at cooking it, but this is one recipe that is fairly easy to make and the ingredients aren't too hard to find.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68AM_rFUPiVN-p4boE1e-9AkKhTbEMhWNQy-K-xi-qcxUQxcfaoSToRYG76340DP1HySdAAKoikW3NCrqQji5lrYtACRjroHl9NWpbQAJ6apCHj3OdByVGF4MpF3rbrwOJdsU-Y0vXDXn/s1600-h/IMG_1078.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68AM_rFUPiVN-p4boE1e-9AkKhTbEMhWNQy-K-xi-qcxUQxcfaoSToRYG76340DP1HySdAAKoikW3NCrqQji5lrYtACRjroHl9NWpbQAJ6apCHj3OdByVGF4MpF3rbrwOJdsU-Y0vXDXn/s400/IMG_1078.jpg" alt="" id="BLOGGER_PHOTO_ID_5339041120907240098" border="0" /></a>this is my little helper:)<br /><br />1 pkg. jasmine rice<br />1 lb. chicken breasts, or thighs<br />2 T. cooking oil, like canola or the equivalent<br />one large onion, quartered and sliced<br />2 T. fish sauce<br />1/2 can masaman curry paste<br />1 can coconut milk<br />salt to taste<br />avacado, pitted and chopped or sliced<br />cashew nuts<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQEFNwheXDLE0JhPxhyphenhyphenqhUBAR-xlsCSqB_uDy4xCO-1XGt0YUbjhH1yjzNBWABAWRy7FptTylXAkdGsoLL5F2HUvpk1M5Iimoe7tU6dZC6EG2gl8Z2s0oFniEGFrFDCi2XKZNdAYyoT6Z/s1600-h/IMG_1090.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 270px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQEFNwheXDLE0JhPxhyphenhyphenqhUBAR-xlsCSqB_uDy4xCO-1XGt0YUbjhH1yjzNBWABAWRy7FptTylXAkdGsoLL5F2HUvpk1M5Iimoe7tU6dZC6EG2gl8Z2s0oFniEGFrFDCi2XKZNdAYyoT6Z/s400/IMG_1090.jpg" alt="" id="BLOGGER_PHOTO_ID_5339041358101628674" border="0" /></a><br /><br />Cook rice according to package directions.<br /><br />Meanwhile, cut up chicken into 1-2 inch pieces and saute with onions in preheated oil and fish sauce, until chicken is cooked through.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKSFhIoUNCxt3n7CoBLA5ij_WtELGr0BePmFFH1r-accWytOyruRo-HGRefYksNzpjkrgJ313Fa7FxeV2ro8J9Hfe6i110skscD91RquFaT5H2nvIrY3pfKRnzeXHn6c_Av-mozP3qHG8/s1600-h/IMG_1086.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKSFhIoUNCxt3n7CoBLA5ij_WtELGr0BePmFFH1r-accWytOyruRo-HGRefYksNzpjkrgJ313Fa7FxeV2ro8J9Hfe6i110skscD91RquFaT5H2nvIrY3pfKRnzeXHn6c_Av-mozP3qHG8/s400/IMG_1086.jpg" alt="" id="BLOGGER_PHOTO_ID_5339041557450688834" border="0" /></a><br /><br />Stir in curry paste and coconut milk and simmer just long enough to heat the sauce and season the chicken, approx. 5 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HfjG0pvr4MawCe00ynXuvQZKia05Ys86MjHLvrBql827dLyHmXQ9wSZkzK9TsxOUFGnw84W0DL7rm3Dsfy8Lj6Kdwa3iRhlx7x8-8hrnbPl7cj1uhGG-eGm-_dWIThHNGcHHGcFdv9Zf/s1600-h/IMG_1097.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HfjG0pvr4MawCe00ynXuvQZKia05Ys86MjHLvrBql827dLyHmXQ9wSZkzK9TsxOUFGnw84W0DL7rm3Dsfy8Lj6Kdwa3iRhlx7x8-8hrnbPl7cj1uhGG-eGm-_dWIThHNGcHHGcFdv9Zf/s400/IMG_1097.jpg" alt="" id="BLOGGER_PHOTO_ID_5339041724695715298" border="0" /></a><br /><br />Serve chicken over rice with avacado and cashew nuts sprinkled over the top.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSgmqSaHEqW4gknU1wMKQEO91FtJKssCn7GRkHIx4pYPQU3IU6H4E4mIFwYiiSOsqHGb2vm1vKKJm_oFO5Qn0D-P_hBt449y6C8PRr3et06pEot4aKP4TPeBD8YHe8oSlcy1aoKwtz67XM/s1600-h/IMG_1098.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSgmqSaHEqW4gknU1wMKQEO91FtJKssCn7GRkHIx4pYPQU3IU6H4E4mIFwYiiSOsqHGb2vm1vKKJm_oFO5Qn0D-P_hBt449y6C8PRr3et06pEot4aKP4TPeBD8YHe8oSlcy1aoKwtz67XM/s400/IMG_1098.jpg" alt="" id="BLOGGER_PHOTO_ID_5339042106855504114" border="0" /></a>Karenhttp://www.blogger.com/profile/04143247856547488744noreply@blogger.com5tag:blogger.com,1999:blog-2106023751095949459.post-36862845072588048692009-05-23T07:56:00.000-07:002009-05-25T11:27:17.633-07:00Do-It-Your-Self SaladsThis is one of my kids' favorite meals. It's simple, easy, healthy, and doesn't require you to heat anything up.<br /><br />This is the idea.<br /><br />Fill up a large salad bowl with a mix of your favorite <span style="font-weight: bold;">salad greens</span>, washed and dried. I use romaine and spinach.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXPw5tq2CQL1dt4XqNV7nzqPc2ssEHNevZQ3OmKkVactPx4g9HjJf5zTAvP50WWx6YEDEK2213j_NIFt82y6-y2_EO7atMkav8lwEt_E5UqS8VsK28En9HsF0aayNXastFIl_Rs9Zx6zD/s1600-h/IMG_1102.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXPw5tq2CQL1dt4XqNV7nzqPc2ssEHNevZQ3OmKkVactPx4g9HjJf5zTAvP50WWx6YEDEK2213j_NIFt82y6-y2_EO7atMkav8lwEt_E5UqS8VsK28En9HsF0aayNXastFIl_Rs9Zx6zD/s400/IMG_1102.jpg" alt="" id="BLOGGER_PHOTO_ID_5339036256848144306" border="0" /></a><br /><br />Wash, chop, and prep your family's favorite salad toppers, ie: <span style="font-weight: bold;">avacado, tomatoes, carrots, edamame, olives, or whatever you like.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMd1hcqR7GHkVCUyyRiuS9E4uiyLEvpd_gd1G4UnWO9e1J8uH_97bq7uDtbCX0fkt5QZCVEG_PN9hjjvn6UMXDt5ChxaE3q88VrHqCQzM90JIytFwfoCphyphenhyphenPaWmcP1xZDH0khvEDWE6jgS/s1600-h/IMG_1108.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMd1hcqR7GHkVCUyyRiuS9E4uiyLEvpd_gd1G4UnWO9e1J8uH_97bq7uDtbCX0fkt5QZCVEG_PN9hjjvn6UMXDt5ChxaE3q88VrHqCQzM90JIytFwfoCphyphenhyphenPaWmcP1xZDH0khvEDWE6jgS/s400/IMG_1108.jpg" alt="" id="BLOGGER_PHOTO_ID_5339036479094984962" border="0" /></a><br /><br />Scour the fridge for whatever else would be nice as a topping, like <span style="font-weight: bold;">lunch meat (chopped), leftover meat, hard boiled eggs, shredded cheddar cheese, feta, frozen peas, ...?</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV959WHD-3fUu7Rltkb7D52ZCRHEkfRnOmR3L-ldNDj9R9PNKwTDYxm-dSkcRuqKd-mSt4gf47TsEzRLo4D6pnMjKcRMRiE7TZ85zzFRall8bX18IsPnFfCflUkxyDN0OkKJhEtcXR27sq/s1600-h/IMG_1109.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV959WHD-3fUu7Rltkb7D52ZCRHEkfRnOmR3L-ldNDj9R9PNKwTDYxm-dSkcRuqKd-mSt4gf47TsEzRLo4D6pnMjKcRMRiE7TZ85zzFRall8bX18IsPnFfCflUkxyDN0OkKJhEtcXR27sq/s400/IMG_1109.jpg" alt="" id="BLOGGER_PHOTO_ID_5339036643808664674" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoNkhksTb_cS6GOBbpmuB-QVTpALjzgND9jpQyesUrvccYnIYRGE1a8wR9RlXu0HWmDtZdjnKFhG0p5YpYZW-K69jXP-AP2fPrQxa1ugTbrXIvVBRkqpWQjvwjJoe378UNqteeJfycHTz/s1600-h/IMG_1118.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 270px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoNkhksTb_cS6GOBbpmuB-QVTpALjzgND9jpQyesUrvccYnIYRGE1a8wR9RlXu0HWmDtZdjnKFhG0p5YpYZW-K69jXP-AP2fPrQxa1ugTbrXIvVBRkqpWQjvwjJoe378UNqteeJfycHTz/s400/IMG_1118.jpg" alt="" id="BLOGGER_PHOTO_ID_5339036968311306034" border="0" /></a><br /><br />Scour the pantry for <span style="font-weight: bold;">croutons, nuts, or dried fruit like craisins</span><br /><br />Put each topping on a plate and set the salad, toppings, and any salad dressings you have on the table.<br /><br />Make sure the kids wash their hands first.<br /><br />Then, let them make their own salad on their plate and allow them to use their hands to create it. This is so much fun for little ones!<br /><br />Enjoy!Karenhttp://www.blogger.com/profile/04143247856547488744noreply@blogger.com2tag:blogger.com,1999:blog-2106023751095949459.post-77097752220141418822009-05-19T02:37:00.000-07:002009-05-25T04:21:14.774-07:00Impromptu Lasagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHqOploM62k1N3JbLmfCxa5Rm6_QmsU9G8AjZDd2aMRSEEEJV4aqGfG74r7Fa35P1aROCGN5gVaWJKbxAlI0ZiEVgkJzTZVvv1sFT_Gsli0Ba5fHVjA4EoKLXNgRGxO_E3u0FUBXmkIqM/s1600-h/DSCF3004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHqOploM62k1N3JbLmfCxa5Rm6_QmsU9G8AjZDd2aMRSEEEJV4aqGfG74r7Fa35P1aROCGN5gVaWJKbxAlI0ZiEVgkJzTZVvv1sFT_Gsli0Ba5fHVjA4EoKLXNgRGxO_E3u0FUBXmkIqM/s320/DSCF3004.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5337626598429115794" /></a><br />This is another one of those foods that comes in so many variations that I can't pick a favorite. Lasagna is more of a method than a recipe. It has lots of benefits. It's a casserole, which makes it great for sharing. It freezes beautifully, and it is really popular with kids and adults alike. <div><br /></div><div>Yesterday at 4:00, I decided to have dinner guests at 6:00. At 4:30, I drove to the grocery store in a kind of panic. I knew the friends I was having over aren't picky eaters, so it wasn't that. I was frantically searching my brain for a recipe I could throw together quickly and confidently. In the end, it was going to be steak and potatoes or lasagna. Lasagna won out when I realized that steak required more side dishes, and side dishes require time!</div><div><br /></div><div>Here's what I threw together. I served it with a salad of chopped tomatoes, zucchini, cucumber and basil tossed in balsamic vinagrette. Garlic bread was also necessary :-) Because I am still in the Netherlands, my ingredients and amounts might be a bit different, but you get the idea!</div><div><br /></div><div>Spinach and Sausage Lasagna</div><div><br /></div><div>4 links Italian sausage (I used 3, plus a bit of ground beef)</div><div>1 small onion, chopped</div><div>2-3 cloves of garlic, minced</div><div>1 small jar of pasta sauce plus a can of tomato sauce</div><div>lasagna noodles (I used spinach)</div><div>1 container or ricotta</div><div>1 egg</div><div>frozen chopped spinach, defrosted and squeezed dry</div><div>1 bag shredded cheese (I used gouda, but you can use whatever)</div><div><br /></div><div><br /></div><div>Squeeze the sausage out of it's casing and brown over medium heat, breaking up the sausage with your spatula. Drain the fat from the sausage and then add the chopped onion and garlic. Continue to saute until sausage is brown and onions are translucent. Add in the tomato sauce and bring it all to a simmer. Taste for seasoning. Add salt and pepper if necessary. You could also stir in some chopped fresh basil at this point.</div><div><br /></div><div>Boil the lasagna noodles according to package directions.</div><div><br /></div><div>Mix the ricotta together with the egg.</div><div><br /></div><div>Layer your lasagna (I used a pyrex dish a bit smaller than 9x13) as follows:</div><div><br /></div><div>1 thin layer meat sauce</div><div>noodles</div><div>1/2 ricotta mixture</div><div>1/3 remaining meat sauce</div><div>1/2 spinach</div><div>1/3 shredded cheese</div><div><div>noodles</div><div>remaining ricotta mixture</div><div>1/3 remaining meat sauce</div><div>remaining spinach</div><div>1/3 shredded cheese</div></div><div>noodles</div><div>remaining meat sauce</div><div>remaining shredded cheese</div><div><br /></div><div>I baked it at 400 degrees covered with foil for 20 minutes and uncovered for 20 minutes.</div><div><br /></div><div>This was a really tasty lasagna that held its shape when sliced. If I had more prep time, I might throw in some olives or freshly grated parm. As is, I was pleased with this lasagna. I hope you'll give it a try!</div><div><br /></div><div><br /></div>Katiehttp://www.blogger.com/profile/16800834910578651997noreply@blogger.com7tag:blogger.com,1999:blog-2106023751095949459.post-27461375135137919472009-05-18T08:22:00.000-07:002009-05-25T11:26:24.056-07:00Chicken RitzI picked this recipe up from my friend Mako, when she served it to us for dinner a few years ago. She doesn't have a name for it, but apparently it's a popular one at Covenant Seminary, where she discovered it. We call this casserole Chicken Ritz, because our friend Eric Hausler informed us that his wife Donna makes something similar to it and that's what she calls it. Chicken Ritz it is. I've tweaked it just a tiny bit. Matt and I like it and the kids eat it as well as they eat any casserole. What kid likes casseroles? Well, Clara Joy does, but she eats like a 30 year old with very good taste. :)<br /><br />1 lb. chicken breasts (chicken thighs or leftover chicken will do)<br />2T olive oil (or more if you skillet stinks)<br />1 pkg. frozen broccoli florets<br />2 tomatoes, diced<br />1 sm. pkg. mushrooms, sliced<br />1 can crm. mush. soup<br />1 c. mayonaise<br />1-2c. shredded cheddar cheese<br />1/2 tube of ritz crackers, crushed<br />salt and pepper<br />white rice (I prefer jasmine)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6QkFzb4blnDKv9LyjKBEeOohHWLr20NWCCiPk9RKwc1HSHWyhqYkHh8SROvEb9vvBdFCTzSI0tBoQW8UeiQ56gCe0OdG-zSs9xE_DDNS_tQUruvhKIubqpdiNsmpThS-vAx7oF2LBE9I/s1600-h/IMG_1057.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 270px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6QkFzb4blnDKv9LyjKBEeOohHWLr20NWCCiPk9RKwc1HSHWyhqYkHh8SROvEb9vvBdFCTzSI0tBoQW8UeiQ56gCe0OdG-zSs9xE_DDNS_tQUruvhKIubqpdiNsmpThS-vAx7oF2LBE9I/s400/IMG_1057.jpg" alt="" id="BLOGGER_PHOTO_ID_5337188558010670066" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKSUnuQcAVVTbWU9biNeKPNWUVNpJL5cl4feysnkHXFiugJNmWeHFxi5OYQgHKRCh3HeFZmovZWsIuXfeyZiEaRZ6D-OJQywydkPbKhY5D0Hm3AomzdHvBvp-99oqKX5jIh7mxKnKnJnF/s1600-h/IMG_1051.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKSUnuQcAVVTbWU9biNeKPNWUVNpJL5cl4feysnkHXFiugJNmWeHFxi5OYQgHKRCh3HeFZmovZWsIuXfeyZiEaRZ6D-OJQywydkPbKhY5D0Hm3AomzdHvBvp-99oqKX5jIh7mxKnKnJnF/s400/IMG_1051.JPG" alt="" id="BLOGGER_PHOTO_ID_5337187578123503586" border="0" /></a><br /><br />First, season the chicken with salt and pepper and cook it in the skillet until the center is no longer pink. While chicken is cooking, prepare rice according to package directions and cut up the veggies. Dump broccoli, tomatoes, mushrooms, mayo, and soup into a large casserole dish. If you like your food salty, you may want to add a bit of salt and pepper to this, but not too much. When chicken is done, dice it and add it to the mix in the dish. Then mix it well and top it first with cheese and then crushed crackers. Bake in the oven at 350 for 20 minutes or more. Serve with hot rice.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0GHKUwb7HMez9YDJnjLFEhiI1KfNFl4oSZKuGz7Hz9ALyzcupcsPYs-mmxSlG5Kl20UmGFiuRIoQlK-B0VN3z2hO-4oMdXEaRotVYZNgpasEnPZ0tBL9mXAglQMXheOjDMVofvuThlS2/s1600-h/IMG_1060.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0GHKUwb7HMez9YDJnjLFEhiI1KfNFl4oSZKuGz7Hz9ALyzcupcsPYs-mmxSlG5Kl20UmGFiuRIoQlK-B0VN3z2hO-4oMdXEaRotVYZNgpasEnPZ0tBL9mXAglQMXheOjDMVofvuThlS2/s400/IMG_1060.JPG" alt="" id="BLOGGER_PHOTO_ID_5337190385823995074" border="0" /></a><br />Sorry, I don't have a picture of it after baking. My ravenous beasts needed dinner and I had no time to snap a photo. Hope you enjoy this one.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKSUnuQcAVVTbWU9biNeKPNWUVNpJL5cl4feysnkHXFiugJNmWeHFxi5OYQgHKRCh3HeFZmovZWsIuXfeyZiEaRZ6D-OJQywydkPbKhY5D0Hm3AomzdHvBvp-99oqKX5jIh7mxKnKnJnF/s1600-h/IMG_1051.JPG"><br /></a>Karenhttp://www.blogger.com/profile/04143247856547488744noreply@blogger.com2tag:blogger.com,1999:blog-2106023751095949459.post-2827085345907940562009-05-17T09:36:00.000-07:002009-05-17T09:52:51.129-07:00Quick Shrimp Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfAewe2gOuk7Mqg1c3Cn27UTDarB1qrs_46vIhHiq9dTFb3vnSZV-91NVvbWbkjn0sqTI9XeDnh_AlQwe8hsZuaDRSYXluDDB1WowrSEIZC9vGhU0esYDZrR49m7MA8_hiTGU4lVGs2w/s1600-h/DSCF3005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfAewe2gOuk7Mqg1c3Cn27UTDarB1qrs_46vIhHiq9dTFb3vnSZV-91NVvbWbkjn0sqTI9XeDnh_AlQwe8hsZuaDRSYXluDDB1WowrSEIZC9vGhU0esYDZrR49m7MA8_hiTGU4lVGs2w/s320/DSCF3005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5336836876324574018" /></a><br />I was sitting in church this morning and (keeping it real here) my mind wandered to lunch. Uh-oh. Nothing to eat in the house. I made a mental note to stop by the grocery store on the way home and resumed worship. :-) <div><br /></div><div>I grabbed things pretty quickly at the store, but I managed to get enough odds and ends to throw together this quick and delicious pasta dish. I used shrimp (which I love), but I think this would be equally as good with chicken. </div><div><br /></div><div>Quick Shrimp Pasta</div><div><br /></div><div>Ingredients: (All approximate here. Sorry!)</div><div><br /></div><div>1/2 lb fresh pasta [I used spinach tagellini (skinny tagliatelli)]</div><div>2 T EVOO</div><div>2 T butter</div><div>2 cloves of garlic, minced</div><div>1 small onion, diced</div><div>1/2 a medium sized zucchini, cut into large chunks</div><div>1 cup pre-cooked, peeled and deveined shrimp</div><div>a glug of white wine</div><div>salt and pepper</div><div>a handful of cherry tomatoes</div><div>5 or 6 big basil leaves</div><div><br /></div><div><br /></div><div>Instructions:</div><div><br /></div><div>Boil a pot of salted water for the pasta. Saute onion and garlic in the EVOO until translucent. Add in the shrimp and zucchini. Drop the fresh pasta into the pasta water. While the pasta water cooks, glug the wine into the shrimp mixture. Slice the cherry tomatoes and add those also. When the pasta is cooked (4 to 5 minutes), drain it and drop it into the skillet with the shrimp and veggies. Toss all to combine, S & P to taste and tear basil leaves over the top. </div><div><br /></div><div>This was a really tasty lunch. I hope you'll give it a try!</div><div><br /></div><div>Katie</div><div><br /></div>Katiehttp://www.blogger.com/profile/16800834910578651997noreply@blogger.com1tag:blogger.com,1999:blog-2106023751095949459.post-63993979232370839192009-05-17T09:22:00.000-07:002009-05-17T09:56:14.346-07:00Tzatziki<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIsXOjt4RiqhsFxRFQhsKhuMSsGqwLygcR8PsK6v3I-knjDS6dq9nNadnD9-Xj25OeQumypsXRWq6wbV9y1PzMHXo4bTioFrj3ixxtDva6Bugm5UvPf4jDDVqxVWNz1DTkyqaVux_n7Y/s1600-h/DSCF3001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIsXOjt4RiqhsFxRFQhsKhuMSsGqwLygcR8PsK6v3I-knjDS6dq9nNadnD9-Xj25OeQumypsXRWq6wbV9y1PzMHXo4bTioFrj3ixxtDva6Bugm5UvPf4jDDVqxVWNz1DTkyqaVux_n7Y/s320/DSCF3001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5336837619501423602" /></a>Recently, I went to dinner with friends to a Greek restaurant. All of the food was good, but I especially loved the tzatziki. For those of you who are uninitiated, tzatziki is a cucumber yoghurt sauce native to Greece (like Raitha in Indian cuisine). It has a cooling effect that is great with highly seasoned food. It's just delicious.<div><br /></div><div>Also, and I am just being real here, it reminds me of the cucumber salad dressing my mom bought when we were kids. Do you remember cucumber dressing? This was before the days of Ranch. Cucumber dressing was creamy and tasted like... cucumber. Kraft makes a Cucumber Ranch dressing that is pretty close if you are interested. </div><div><br /></div><div>So, the same friends that I went to dinner with asked me to come and play cards last night. It was to be one of those nights where everyone brings something snacky and we all stay up too late playing cards. It was just that! (Side note-- have you ever played the card game "president"?) Naturally, I decided to make a tzatziki as it was still fresh in my mind. I found what looked like a good recipe <a href="http://kalynskitchen.blogspot.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html">here</a>. I didn't make any ingredient changes other than upping the garlic (duh!), but due to equipment (and lack thereof), I changed the procedure slightly.</div><div><br /></div><div>Tzatziki</div><div><br /></div><div>3 cups greek yoghurt (the really thick stuff)</div><div>Juice of 1 lemon</div><div>2 garlic cloves finely chopped (or mashed into a paste)</div><div>2 medium cucumbers seeded and finely grated</div><div>1 tablespoon kosher salt</div><div>1 tablespoon finely chopped fresh dill</div><div>salt and pepper to taste</div><div><br /></div><div>Sprinkle the grated cucumber with the tablespoon of salt. Let sit for 20-30 minutes then drain off the liquid. Squeeze the cucumber to get out most of the excess liquid. Stir cucumber into yoghurt. Add lemon juice, garlic, dill salt and pepper. Let the tzatziki chill for several hours (4 or 5 is great) for the flavors to develop. </div><div><br /></div><div>I served this with homemade pita chips, baby carrots and organic radishes. It was really yummy!</div>Katiehttp://www.blogger.com/profile/16800834910578651997noreply@blogger.com4tag:blogger.com,1999:blog-2106023751095949459.post-42370801010090985552009-05-13T23:07:00.000-07:002009-05-14T02:07:42.006-07:00Quiche-- oo la la!<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4XhJYuz-aJicoymBFgO3Hmd4Epxz4WOLweor96RxNzLuaDd8JuyYyH0_QFqUiww9zKuVrTOmt-wADHrgWxCvk6rPFGiCCRxBG6zjOJbThiK7eIwi1dZD3msdGtrv5VB7xzIFBdI1ITM/s320/DSCF3010.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5335558727339304546" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRDapx7U307Hnlmr-os9C8FlCYrJ_Z2J4iCDDgZilg8EJPB9NSWmy2vIqSoYZlQ01OJxOjScbfRKB27mq5NQHJWI4MT2p040WB-IMhR_UJFUZDnFtWRC-p4mqGEBMhKTgAIZglzodgAU/s1600-h/DSCF3012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRDapx7U307Hnlmr-os9C8FlCYrJ_Z2J4iCDDgZilg8EJPB9NSWmy2vIqSoYZlQ01OJxOjScbfRKB27mq5NQHJWI4MT2p040WB-IMhR_UJFUZDnFtWRC-p4mqGEBMhKTgAIZglzodgAU/s320/DSCF3012.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5335560662017605426" /></a><br /><br />Karen, I promise my blogging spurt will end soon! This morning, while looking through my iphoto library, I found these pictures I had taken of a quiche that I made a few times. The recipe is one I saw on Martha Stewart. You can find it <a href="http://www.marthastewart.com/recipe/quiche?backto=true">here</a>. It's actually the recipe from the famous Tartine bakery in San Fransisco. The important thing is that it is delicious and super easy. Quiche is popular with adults and kiddos alike. You can vary the flavors and add-ins quite easily. The recipe calls for creme fraiche, but you can use sour cream if you can't find it. It also calls for thyme, and I have made it that way, but I think dried basil would also be great.<div><br /></div><div>This quiche has a decadent texture and freezes beautifully. I let it cool, cut it in slices and freeze them individually. In the morning, I take a slice of quiche out of the freezer and bring it to work where I place it in the fridge. By the time I am ready to have lunch, it is still pretty frozen, but after a couple of minutes in the microwave, it is perfect. The crust is still flaky, the filling is tender and creamy. It is perfect.</div><div><br /></div><div>Ingredients:</div><div>6 tablespoons AP flour</div><div>1 pie crust (store bought or whatever recipe you like. I like <a href="http://www.marthastewart.com/recipe/flaky-tart-dough?lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=recipecontent_food">this</a> one.)</div><div>10 large eggs</div><div>2 cups creme fraiche</div><div>2 cups whole milk</div><div>2 teaspoons salt</div><div>1 teaspoon freshly ground black pepper</div><div>2 tablespoons finely chopped fresh thyme (or basil, or...)</div><div><br /></div><div>Optional:</div><div>Crumbled bacon, shredded cheese, sauteed veggies, olives, etc.</div><div><br /></div><div>Directions:<br /></div><div><br /></div><div>Blind bake the pie crust in a 9 inch pie plate or tart pan. To do this, press the pie crust into the pie plate or tart pan you want to use. Lay a piece of parchment over the crust and fill it with uncooked rice or beans (or pie weights if you have them). Bake the crust at 375 for 25 minutes.</div><div><br /></div><div>Cool the crust completely while you mix the filling. </div><div><br /></div><div>Stir the flour together with one egg. Add the remaining 9 eggs and the rest of the filling ingredients. If you are going to use bacon, cheese, etc, don't stir it into the eggs. Instead, sprinkle those toppings on the bottom of the crust, then pour the egg mixture into the crust.</div><div><br /></div><div>Bake the quiche at 375 for 10 minutes, then lower heat to 325 and bake for about 35 more minutes-- until the filling is no longer liquid. </div><div><br /></div><div>Sometimes I have too much egg mixture to fit in the quiche. If that happens to you, use some pie crust scraps to make smaller quiches in custard cups. It's a real cook's treat!</div><div><br /></div><div><br /></div>Katiehttp://www.blogger.com/profile/16800834910578651997noreply@blogger.com1tag:blogger.com,1999:blog-2106023751095949459.post-50974784903812770352009-05-13T10:27:00.001-07:002009-05-13T10:45:09.284-07:00Jessie & Lynn's Ribs<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpwjgjyF9caZwmS4ziZGdniZJTg2cSWbKPLyw7vXtmDTOC1IBLSuO2PsXNbDhPwmHufy8NZ84CMmnqbkRznVHAgxDMZsN5QjUhRunzIk4PgO5MB-t_YWILLhafLSE3IsF95tVOymq-04/s320/DSCF3002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5335361751288096578" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOZ4CbdRuYMO9fgfPQZXJK_FSn_KskTKdh-ppVOs268H63iFc8BelPYFqNmVFX03J5oWxO7hG9J7RDwvnXz35bSTkyIZJoDvRKcFhSl6ZX2Y6jcWhmZ1VQM7VfC_MkIUZy2T6hjGuSkgs/s320/DSCF3004.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5335362119575523186" />Last year I was working part time in the Elementary division of the school where I work. There is a kitchen across from the office where I had a desk. It made life pretty convenient. It was easy to store cold drinks in the fridge and heat up my lunch in a hurry. My fondest memory of that kitchen, though, is smelling these unbelievable ribs cooking one day. My friend Rachel and I kept smelling this fantastic scent and we couldn't figure out what it was. Finally, we peeked in the oven and discovered that someone was baking ribs. We were really good and didn't steal any, but when our director of external relations showed up to take them out of the oven, I begged for the recipe. She told me it was very simple, and that she had gotten the recipe from an African-American friend of hers in Berkley during the 60's. I was so looking forward to making her ribs, but she never sent the recipe! <div><br /></div><div>This morning I was in her office chatting and I remembered the ribs. She had completely forgotten, and 5 minutes later the recipe was mine. </div><div><br /></div><div>I don't know why I have never made ribs. They always seemed like something that would need to cook for a long time-- like something easy to screw up. </div><div><br /></div><div>After making these ribs, I have to say that they would be impossible to screw up. I would play with the sauce next time because I like things a bit tangier, but over all these are some of the best ribs I have ever had. The meat is fall apart tender, the glaze is sticky and sweet, and they come together in just under an hour. I hope you'll try them and let us know what you think!</div><div><br /></div><div><!--StartFragment--> <p class="MsoNormal">Jessie & Lynn's BBQ Spareribs</p><p class="MsoNormal">Pre-cook 2 lbs of spareribs in the microwave. Stop the microwave several times to rotate the ribs. Make sure all of the ribs have gone from pink to beige. Drain off fat.</p> <p class="MsoNormal">Make Sauce by combining the following in a saucepan:</p><p class="MsoNormal">½ cup light molasses</p><p class="MsoNormal">½ cup ketchup</p> <p class="MsoNormal">½ onion finely chopped</p> <p class="MsoNormal">1 large clove garlic minced</p> <p class="MsoNormal">4 narrow slices of orange (peel & flesh), diced, or 1 T. orange zest</p> <p class="MsoNormal">Juice of one orange – about ½ cup if using regular orange juice</p> <p class="MsoNormal">4 whole cloves<span style="mso-spacerun: yes"> </span></p> <p class="MsoNormal">1 teaspoon mustard</p> <p class="MsoNormal">1 tablespoon oil</p> <p class="MsoNormal">1 tablespoon vinegar</p> <p class="MsoNormal">salt & pepper to taste</p> <p class="MsoNormal">1 tablespoon A-1 Sauce</p> <p class="MsoNormal">1 teaspoon Worchestershire Sauce</p> <p class="MsoNormal">¼+ teaspoon Tobasco Sauce</p> <p class="MsoNormal">1 tablespoon butter</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Bring to a boil, stirring occassionally.<span style="mso-spacerun: yes"> </span>Boil for 5 minutes</p> <p class="MsoNormal">Pour sauce over ribs and bake uncovered at 400 degrees [almost 200 C ] for 45 or more minutes basting 2-3 times, every 15-20 minutes.<span style="mso-spacerun: yes"> </span>Sauce should thicken and begin to carmelize.<span style="mso-spacerun: yes"> </span>I usually cook them an hour and baste every 20 minutes.</p><p class="MsoNormal">Enjoy the ribs. They are killer!</p></div>Katiehttp://www.blogger.com/profile/16800834910578651997noreply@blogger.com0tag:blogger.com,1999:blog-2106023751095949459.post-88376717402824414972009-05-13T05:14:00.000-07:002009-05-25T11:31:41.451-07:00Honey Whole Wheat BreadI got this recipe from the <span style="font-weight: bold;">More With Less Cookbook</span>. This is sweet, hearty bread, that's pretty easy to make, even if you're not good at making bread.<br /><br />First, combine in a mixer bowl:<br />3c. whole wheat flour (King Arthur's is best)<br />1/2c. nonfat dry milk<br />1T. salt<br />2 pkg. dry yeast (about 2T.)<br /><br />Then, heat in a saucepan until warm (at or close to 100 degrees):<br />3c. water or potato water<br />1/2c. honey<br />2T. oil (olive is the best)<br /><br />Pour warm (not hot) liquid over flour mixture. Beat with electric mixer for 3 minutes. Don't skimp on this. Watch the clock.<br /><br />Stir in:<br />1 additional c. whole wheat flour<br />*4-4 1/2c. white flour (unbleached bread flour is best)<br /><br />Knead 5 minutes, using additional white flour if necessary. *I usually add a 3 1/2c. of white flour initially and save 1c. to knead in during the kneading phase. This makes kneading easier and keeps the dough from getting stiff.<br /><br />Place in a greased bowl, turn, cover the bowl with a cloth, and let rise until double in bulk. Dough will rise best in a sunny window or in an oven that has been warmed. Turn the oven off, before placing dough inside to rise.<br /><br />After dough has doubled, punch down center. Divide dough in half and shape into loaves. Place each loaf into 9x5" loaf pans. In my experience, it's best to gently pick up each half and place it carefully into the pan, disturbing it as little as possible. I've rolled it up to make it pretty and that's how I get air pockets in the middle of the loaf.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhTH4e_LZS6vvxg0Sja3dflEDY2DTeSl0qhRiny6n2eY__7HK_tfNKTTGgSIKhzSwZt4v9lt-UVDncx9fFEVGnwkIX8yDikRFdK6JFMHvthcpluQNtoJF6sVKDS336dh8d6on_fYMDj45D/s1600-h/IMG_0963.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhTH4e_LZS6vvxg0Sja3dflEDY2DTeSl0qhRiny6n2eY__7HK_tfNKTTGgSIKhzSwZt4v9lt-UVDncx9fFEVGnwkIX8yDikRFdK6JFMHvthcpluQNtoJF6sVKDS336dh8d6on_fYMDj45D/s400/IMG_0963.JPG" alt="" id="BLOGGER_PHOTO_ID_5335283762285769266" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKtxc3Tw4ON3e7ReGAVp8qDQL2OL6NUgpEEkxRTqkztlkCytrsm57uEJGR0zFBHg-mS4mq7slbdCo34es63HklfOR-oy-ROlqv4Fimbc303_T8-r8UA3bmySBe-t-nZMGk627uz5lT5cE/s1600-h/IMG_0971.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKtxc3Tw4ON3e7ReGAVp8qDQL2OL6NUgpEEkxRTqkztlkCytrsm57uEJGR0zFBHg-mS4mq7slbdCo34es63HklfOR-oy-ROlqv4Fimbc303_T8-r8UA3bmySBe-t-nZMGk627uz5lT5cE/s400/IMG_0971.JPG" alt="" id="BLOGGER_PHOTO_ID_5335283768642339442" border="0" /></a><br /><br /><br />Cover and let rise 40-45 minutes. Bake at 375 for 40-45 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHZHHzV4rfgzP8CtaZ8vpNtJEea0j_5rzwj6oVcAPOMO0giClSh29CTYxrv8ybA5WoWp-RfHdbr_o6xpGipAd1Y0ecAzwq6opZzIfwPMiT3qAFmK0VJ7hV6Q3anL6-Z4J-bd92RKHfLID/s1600-h/IMG_0991.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHZHHzV4rfgzP8CtaZ8vpNtJEea0j_5rzwj6oVcAPOMO0giClSh29CTYxrv8ybA5WoWp-RfHdbr_o6xpGipAd1Y0ecAzwq6opZzIfwPMiT3qAFmK0VJ7hV6Q3anL6-Z4J-bd92RKHfLID/s400/IMG_0991.JPG" alt="" id="BLOGGER_PHOTO_ID_5335283770576580306" border="0" /></a><br /><br /><br />Immediately remove from the pan and let cool before slicing. We usually cut it warm, because we can't wait to eat it :).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzxMCO8hRL9BmUmOWAfUlRS7FP9oDgwIQBSBvdRbhoy25tKaON9BWC-fUmS2csv_P6VlKjc7tgs8fL1AwG6sPtPSndiO0O_oWVuhYxI_U3OhbRHw_u71nau8_PVO_gV6hWYFs_pXFI4Bx/s1600-h/IMG_1019.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzxMCO8hRL9BmUmOWAfUlRS7FP9oDgwIQBSBvdRbhoy25tKaON9BWC-fUmS2csv_P6VlKjc7tgs8fL1AwG6sPtPSndiO0O_oWVuhYxI_U3OhbRHw_u71nau8_PVO_gV6hWYFs_pXFI4Bx/s400/IMG_1019.JPG" alt="" id="BLOGGER_PHOTO_ID_5335283774652167490" border="0" /></a>Karenhttp://www.blogger.com/profile/04143247856547488744noreply@blogger.com1