tag:blogger.com,1999:blog-89537991635807293332024-03-08T11:28:58.109-08:00Celery go?Food, Food, and more Food!Unknownnoreply@blogger.comBlogger29125tag:blogger.com,1999:blog-8953799163580729333.post-41378078244749115542011-06-26T17:19:00.000-07:002011-06-26T17:25:28.523-07:00Growing Bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9NLwNFDNc78/TgfNAChBYrI/AAAAAAAAAaI/XSz1Eu4Mx5g/s1600/IMG_2470.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-9NLwNFDNc78/TgfNAChBYrI/AAAAAAAAAaI/XSz1Eu4Mx5g/s320/IMG_2470.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Anyone have any good tomato recipes? <br />
I've mostly been eating them raw since I love them so!</td></tr>
</tbody></table>So I don't know about your gardens, but ours is pretty much going crazy this time of year. In one day I pulled off all these tomatoes- and I had a lot of pretty-close-to-ripe ones still on the plant! I guess if you are a farmer this may seem like a small yield, but for our two tomato plants I was pretty excited! And, as every gardener knows, zuchinis are always rather prolific and it seems like every time I turn around there is another one to pick. Just the other day I was feeling worried because I had given six away and picked a small one for us, leaving no more zukes on the plant. That afternoon, I wanted a little bigger squash than the one I had, so I thought I would just go double-check even though I knew there wouldn't be any mature ones yet. But, like a champ our zuchini plant pulled through! When I went outside I was pleased to find not one, but two perfectly sized zuchinis just waiting to be picked. It was like magic. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-UkFEssJfHFo/TgfLxgvJxDI/AAAAAAAAAaE/Z4ozv7Ei2nQ/s1600/IMG_2293.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-UkFEssJfHFo/TgfLxgvJxDI/AAAAAAAAAaE/Z4ozv7Ei2nQ/s320/IMG_2293.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't worry these weren't the "perfectly sized" ones. <br />
I had forgotten about these monsters over the weekend! :)</td></tr>
</tbody></table>If you have a similar champion plant, you might find yourself wondering just how to prepare all that summer squash. Well, I have lots of ideas, but for today let's start here, with a delightful, healthy, and slightly unexpected riff on the usual fate of excess zuchini. I found this recipe for Zuchini <em>Corn</em>bread in this month's issue of <a href="http://www.bonappetit.com/">Bon Appetit</a> (more on the disconcerting changes to that mag later). Give it a whirl, you'll be glad you did.<br />
<b>*A note: I don't think this zucchini bread will last outside of the fridge as long as regular cornbread does, because of the veggies in it. So be warned;eat it quick (that won't be hard) or store it in the fridge for a few days.* </b><br />
<i><br />
</i><br />
1/2 cup unsalted butter, plus a little more to grease the pan<br />
2 large eggs lightly beaten<br />
1/2 cup buttermilk<br />
1 largeish zucchini (10 oz.) <i>I say large-ish because if you grow your own you don't want to use one of the really large ones (you know those baseball bat ones you forgot about that just grew and grew?) Yeah. Don't use one of those babies. This bread just isn't ready for that yet.</i><br />
1 cup all purpose flour<br />
1/2 cup whole wheat flour <i>(you could probably substitute white flour here if you don't have a nifty wheat grinder or whole wheat flour on hand. I do, so I used wheat!)</i><br />
1/2 cup sugar<br />
1 teaspoon baking powder<br />
3/4 teaspoon fine sea salt<i> (I only had regular salt, and mine turned out fine)</i><br />
1/2 teaspoon baking soda<br />
3/4 cup medium grind cornmeal<br />
<br />
1) Grease a 9x5x3" loaf pan and preheat oven to 350 degrees.<br />
<br />
2) Trim zucchini ends, then slice 5-6 thin pieces to place on top of the bread. Coarsely grate the remaining zucchini. Now, even though this wasn't in the original recipe, I <i>highly</i> recommend wrapping that grated zucchini in a couple of layers of paper towels and then pressing down to release as much juice/water from the grated zucchini as possible. After that, repeat the process with a clean kitchen towel and let zucchini sit until step four. If you skip this step, your zukes might be too watery and your bread may not cook properly.<br />
<br />
3) Melt butter over medium high heat in a small saucepan, then continue cooking 3 minutes (mine took longer) more until the butter solids at the bottom of the pan begin to turn golden brown. Scrape butter into medium bowl, then set aside and let cool. Once butter is cool, whisk in eggs and buttermilk.<br />
<br />
4) Dry zucchinis once more, then add to the buttermilk/egg mixture, stirring until well blended.<br />
<br />
5) Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal, then add zucchini mixture. Fold just to blend, mixture will be very thick. Transfer batter to prepared loaf pan and place reserved zucchini slices along the top of the bread in a line. <br />
<br />
6) Bake bread until golden and a toothpick comes out clean, about 55-65 minutes. Let cool in pan for ten minutes, then remove to a wire rack and finish cooling.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-l3p47Zxupvw/TgfLV3sgoTI/AAAAAAAAAZ8/RPLfOCPlBn4/s1600/IMG_2474.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-l3p47Zxupvw/TgfLV3sgoTI/AAAAAAAAAZ8/RPLfOCPlBn4/s320/IMG_2474.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy your home-grown bread!</td></tr>
</tbody></table>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8953799163580729333.post-32774301232972891852011-06-17T07:48:00.000-07:002011-06-17T07:52:39.993-07:00Happy Summer!So I think we can all agree that Summer is the best season around. Think about it. It stays light til' 8 o'clock, there's good weather, you have time to have parties because you're not drowning in school work or deadlines, <a href="http://www.worldmarket.com/home/index.jsp?ab=header:logo">World Market </a>becomes even more appealing than normal (hello, can I just buy their entire outdoor entertaining collection please?!) squash, tomatoes, and jalapenos explode out of your garden (at least they do out of my garden), strawberry freezer jam, fruit crisps and crumbles galore, peach cobbler, peach cobbler oh and peach cobbler. Anyone who knows me well knows I have a soft spot in my heart for peach cobbler. Of course, it's still a bit early in the season for ripe peaches, so that post will have to wait for awhile. Still, while I have plenty of time to ponder, if any of you have any stellar peach cobbler recipes, feel free to pass them along. In the meantime, let's talk about this little baby:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-gEHqRaBOgaI/TfrT8v1I4eI/AAAAAAAAAZ4/IU-aCwernpg/s1600/IMG_2289.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-gEHqRaBOgaI/TfrT8v1I4eI/AAAAAAAAAZ4/IU-aCwernpg/s320/IMG_2289.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Striped Salmon Salad</td></tr>
</tbody></table>I got the idea for it <a href="http://www.dinneralovestory.com/the-dinner-doula/">here</a>, one of my newest favorite food sites. Jenny (yes, I'd like to imagine that we're on a first name basis) included this in an article for <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/stripy-salmon-salad-00000000039142/">Real Simple</a> about being a Dinner Doula for a friend. The salad is supposed to have added appeal for kids because hey who doesn't love stripes? And also, because they can choose which elements to add to their plates, hence less complaining from any picky eaters you might have. As we have no ninos, I cannot verify whether either of those statements are true, but for the adult eaters out there I can assure you it's delicious! The "recipe" if you can call it that is as follows:<br />
<br />
<div>1 12 oz. salmon fillet<br />
1/2 lb green beans<br />
2 ears fresh corn<br />
1 cup grape tomatoes sliced in half (the stripe trick didn't work to get my husband to eat tomatoes-rats!)<br />
1/2 English cucumber<br />
Sliced Bell peppers<br />
Simple vinaigrette of your choice*<br />
<br />
Cook the salmon in oven @ 400 degrees for 12-15 minutes. While Salmon cooks, shuck, boil, and cut the kernels off the corn, blanch the green beans (3-4 minutes in boiling water then dunk 'em in ice cold water to stop the cooking) and slice the tomatoes and cukes. When the salmon is done you can slice it or shred it, whatever you prefer. Finally, I served the salad on a bed of spinach with some roasted rosemary potatoes. <br />
<br />
Quick, easy, and since the oven is on for such a short amount of time it makes a practically perfect summer meal. Enjoy!<br />
<br />
*I used Jenny's citrus vinaigrette: Whisk 2 tablespoons orange juice, 1/4 cup red wine vinegar, a lil sugar, s&p to taste and 1/3 cup olive oil together. Or shake well in a clean small mason jar as I like to do. Drizzle over salad after you've plated your own.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8953799163580729333.post-90221147575702330052011-03-13T21:03:00.000-07:002011-03-13T21:03:02.257-07:00Coming Soon...<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-MesbGUtuG9E/TX2TTAXx1TI/AAAAAAAAAYM/iC4hLOjNoCE/s1600/Ginger+Bundt+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://lh3.googleusercontent.com/-MesbGUtuG9E/TX2TTAXx1TI/AAAAAAAAAYM/iC4hLOjNoCE/s320/Ginger+Bundt+Cake.jpg" width="320" /></a></div><div style="text-align: center;"> Ginger Sour Cream Bundt Cake with Gingered Strawberries. </div><div style="text-align: center;">Mine is baking now and smelling entirely enticing. Stay tuned for more delicious- especially if you're a ginger fan!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8953799163580729333.post-38970633799113463482011-03-13T20:51:00.000-07:002011-03-13T21:12:00.898-07:00Aioli: Artery Clogger of the GodsSince the weather here is simply stunning right now, we decided to barbecue and eat outside last night. Sometimes when we grill I have a hard time picking out what to make because I like so many things, but yesterday Dean suggested we just make deluxe burgers and I'm so glad he did! We served the burgers with extra sharp New Zealand grass-fed cheddar cheese (on mine only of course) applewood smoked bacon and plenty of homemade chipotle bbq sauce. And yes, we had some honeydew melon on the side so as not to be complete carnivores. <br />
<br />
Since we were eating deluxe burger fare, I figured I would also try to recreate one of my favorites from our local <a href="http://www.foxrc.com/zinburger.html">Zin Burger</a>. They serve french fries with truffle oil aioli, and I can never get enough of it. My heart may be clogged, but it is very happy whenever I eat those fries! Truffle oil is a bit out of my league expense wise, (unless any of you dear readers know something I don't) so I figured I'd start with just regular old aioli which I'd never made before. <br />
<br />
I had seen a recipe for it in my <a href="http://www.americastestkitchen.com/">America's Test Kitchen </a>Family Cookbook, and figured I'd start there. I have to admit, I'm usually a bit underwhelmed by ATK. I know, I know it is practically sacrilege to admit that on a food blog, but it's true. Maybe it's the hype about it, maybe it's the fact that they include a recipe for chili mac in their cookbook-(do people really need recipes for that?) or maybe it's the recipes that I've tried that have been just okay, and not worth the work required. In spite of all this, I think ATK redeemed itself for me with their aioli. (Or maybe aioli is just outstanding regardless.) Their recipe was quick easy and delicious! I followed the recipe exactly and it turned out beautifully. It was quite amazing actually, in 15 seconds or less, eggs, lemon juice, garlic and some olive oil were magically transformed into a luxurious, creamy delight. It was like magic. Try it out people- I promise, (as always) that you won't be disappointed.<br />
<br />
<b>Here's the <a href="http://www.americastestkitchen.com/">ATK </a>recipe I used:</b><br />
2 large egg yolks<br />
4 teaspoons fresh lemon juice<br />
1/2 teaspoon minced garlic <br />
1/8 teaspoon (I didn't measure) sugar <br />
3/4 cup olive oil- using extra virgin olive oil was not recommended, but it was all I had on hand so I went for it. I think regular olive oil would be superior, but in a pinch the extra virgin was ok.<br />
<br />
<i>Process the egg yolks, lemon juice, garlic and sugar in a food processor until combined, about 10 seconds. With the machine running, slowly pour the olive oil through the feed tube in a slow, steady stream, about 30 seconds. Scrape down the sides of the bowl and process 5 seconds longer. Season with salt and pepper to taste. I also added a splash of lemon juice and grated parmesan & romano cheese to the top of mine before serving it, similar to what I'd seen at <a href="http://www.foxrc.com/zinburger.html">Zin Burger</a> and it was excellent! Enjoy the creamy goodness!</i><br />
<br />
Ps- since the aioli was an unplanned discovery, I regret that I do not have any pictures for this post. Try it out and see how it looks for yourself! :)Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8953799163580729333.post-10178319740395155322011-03-05T10:08:00.000-08:002011-03-05T10:13:25.072-08:00AddendumSince we have breakfast for dinner on the regular at our house, I'm always eager to try mixing things up. I'm happy to report the following two smashing successes from my kitchen to yours.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-HNAUDhfyUqE/TXJ802Sm4uI/AAAAAAAAAYI/kksLCcfXAWg/s1600/IMG_2090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh4.googleusercontent.com/-HNAUDhfyUqE/TXJ802Sm4uI/AAAAAAAAAYI/kksLCcfXAWg/s320/IMG_2090.JPG" width="320" /></a></div>1-Cornmeal waffles + blueberry compote- these waffles are lightly crispy, have a pleasant crunch and the blueberries are an essential finishing touch. Make the basic buttermilk waffle recipe found <a href="http://celerygo.blogspot.com/2009/06/waffles.html">here</a>, but substitute one cup cornmeal for one cup of flour. Beat the egg whites as directed in the original recipe. Again, courtesy of my food crush, Mr. Mark Bittman himself.<span id="goog_1007675914"></span><span id="goog_1007675915"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TPLQWMD-V7I/TXJ7DEn13kI/AAAAAAAAAXw/J_QlL2Rrk1o/s1600/TJS%2Bbacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="121" src="http://2.bp.blogspot.com/-TPLQWMD-V7I/TXJ7DEn13kI/AAAAAAAAAXw/J_QlL2Rrk1o/s400/TJS%2Bbacon.jpg" width="400" /></a></div>2- And this is a big one people. I recently aquired some Bacon from Trader Joes, quite accidentally I assure you. It was uncured, which I was unsure about (would it be good, bad, too hippie or just delicious?) Well after trying it with the aforementioned waffles, I am giving it my full endorsement. This stuff is amazing, and reasonably priced. (Cheaper than many inferior brands if you want to get right down to it.) Do yourself a favor and go buy some now. Try it with breakfast, on a sumptuous BLT, in a <a href="http://celerygo.blogspot.com/2010/01/potato-green-bean-and-cherry-tomato.html">green bean and potato salad</a> or just by itself! You won't be disappointed!<br />
<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8953799163580729333.post-3042874012492181272010-11-07T18:41:00.000-08:002010-11-09T18:52:43.619-08:00Mashed Potato PerfectionI am WAAY behind on posting. My apologies to anyone unlucky enough to be reading this. I have been intending to post a yummy peanut butter cookie recipe, the best chicken soup of all times, and a few other goodies, but alas, school has taken over my life. So in the meantime, I just wanted to pop in and ask if everyone else is as excited as I am about Thanksgiving?! I'm mucho excited and only a little nervous, since last year I had a small fiasco with one of the apple pies. I might have forgot to add the sugar. Possibly. It's unclear exactly what went wrong but needless to say it was overly tart. Oops! Here's hoping to an error-free Turkey day this time around! Be sure to check out the great decorations <a href="http://www.crateandbarrel.com/holidays/thanksgiving/">here</a> and the delectable recipes<a href="http://www.epicurious.com/articlesguides/holidays/thanksgiving/thanksgiving?intcid=epi_hptile2"> here</a>. Okay as long as I'm just linking recipes- here's one for the BEST mashed potatoes ever! We have been using <a href="http://www.epicurious.com/recipes/food/views/Mashed-Potatoes-with-Rutabagas-and-Buttermilk-15635">this</a> recipe at our Thanksgiving table for over ten years and it is absolutely fabulous! My mom's to die for gravy certainly helps out as well. Still- give these taters a try- you'll be supremely happy you did! Gobble gobble dear readers!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8953799163580729333.post-69774047826357866922010-08-29T16:56:00.000-07:002010-08-29T17:03:32.506-07:00Sunny<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6EEROnOskEQ/THr0b9uuf9I/AAAAAAAAAU8/cQ2MeXaKxH0/s1600/IMG_0613.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_6EEROnOskEQ/THr0b9uuf9I/AAAAAAAAAU8/cQ2MeXaKxH0/s400/IMG_0613.JPG" alt="" id="BLOGGER_PHOTO_ID_5510985855305416658" border="0" /></a><br />Lemon curd is such a delight. I feel more refined when I eat it, and also more full because I could probably eat about 10,000 pounds of it. Luckily, this sunny, eastery dessert is a cinch to make!<br /><br />4 eggs<br />3/4 cup lemon juice<br />1 1/2 cups sugar<br />1 stick butter<br /><br />Beat eggs lightly. Add beaten eggs, butter, sugar and lemon juice to small sauce pan. Cook over LOW heat (don't be tempted to turn it up here people) stirring constantly until mixture thickens and spoon is coated. <br /><br />Serve with angel food cake, in individual tart shells, or with fresh strawberries for the perfect spring time treat. And yes, this post should have been written up long ago! :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8953799163580729333.post-53313172659583327812010-08-29T16:52:00.000-07:002010-08-29T17:04:04.942-07:00Spice Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6EEROnOskEQ/THrze9GfLoI/AAAAAAAAAU0/NDbRKf99dag/s1600/IMG_0532.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_6EEROnOskEQ/THrze9GfLoI/AAAAAAAAAU0/NDbRKf99dag/s400/IMG_0532.JPG" alt="" id="BLOGGER_PHOTO_ID_5510984807164620418" border="0" /></a>This was one of my absolute most favorite cakes growing up. My mom made it and my sister and I shared pieces because I LOVED the icing and she LOVED the cake. Now I just love both! Yum! (recpie forthcoming- I just need some visual reminders about which recipes I still need to write up! Sorry to keep you waiting!)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6EEROnOskEQ/THrzO_2s_TI/AAAAAAAAAUs/MGfD7q9fTPg/s1600/IMG_0533.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_6EEROnOskEQ/THrzO_2s_TI/AAAAAAAAAUs/MGfD7q9fTPg/s400/IMG_0533.JPG" alt="" id="BLOGGER_PHOTO_ID_5510984533025815858" border="0" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8953799163580729333.post-28226062039765249992010-08-29T16:21:00.000-07:002010-08-29T16:28:24.402-07:00Grilled Nectarines<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6EEROnOskEQ/THrslYEDg1I/AAAAAAAAAUc/VYtChaii28c/s1600/IMG_1709.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_6EEROnOskEQ/THrslYEDg1I/AAAAAAAAAUc/VYtChaii28c/s400/IMG_1709.JPG" alt="" id="BLOGGER_PHOTO_ID_5510977220899996498" border="0" /></a>These are the bomb diggity. 'nuff said.<br /><br />If you can neatly halve your nectarines, the final product would undoubtedly be more pleasing to the eye. But alas, I was not skilled enough to do that, so my nectarines were sliced and then placed into a grill basket. Follow the rest of the recipe <a href="http://www.epicurious.com/recipes/food/views/Grilled-Nectarines-with-Honey-Balsamic-Glaze-106651">here</a>, serve with high quality vanilla ice-cream or greek yogurt if you're into that, and enjoy. This is a recipe that seems impressive, is unique and exceptionally delicious, and is also (happily) exceptionally easy.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8953799163580729333.post-12050326780436736522010-08-29T15:59:00.000-07:002010-08-29T16:27:59.872-07:00Grilled Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6EEROnOskEQ/THrrOWVOAoI/AAAAAAAAAUU/EjZnkYf7cuE/s1600/IMG_1705.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_6EEROnOskEQ/THrrOWVOAoI/AAAAAAAAAUU/EjZnkYf7cuE/s400/IMG_1705.JPG" alt="" id="BLOGGER_PHOTO_ID_5510975725786497666" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6EEROnOskEQ/THrq-7W78II/AAAAAAAAAUM/KzDF-ueVOlo/s1600/IMG_1706.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_6EEROnOskEQ/THrq-7W78II/AAAAAAAAAUM/KzDF-ueVOlo/s400/IMG_1706.JPG" alt="" id="BLOGGER_PHOTO_ID_5510975460847906946" border="0" /></a>I've been reading about how fabulous grilled pizza is for awhile now. I read about <a href="http://www.epicurious.com/recipes/food/views/Grilled-Sausage-and-Fig-Pizza-with-Goat-Cheese-360090">this recipe</a> in my August issue of Bon Appetit, then salivated over a few more recipes I found <a href="http://www.epicurious.com/tools/searchresults?search=grilled+pizza&type=simple&threshold=53&sort=0">online</a>. Finally, my good friend <a href="http://goodlylittlethings.blogspot.com/?zx=d75e327a43ffbb44">Carolyne</a> also gave it an unabashed accolade on her blog, so I decided to give it a whirl. The results? Drum roll please...divine! This pizza was scrumptious, and I'm convinced it could be even better if you plan ahead. My inspiration hit me at 5:30 on a Thursday when I was in the middle of the produce section at the grocery store, so the final product was decidedly less gourmet than those I'd read about. Still, it hit the spot, it was easy, it was super HEALTHY and did I mention delicious? Here's exactly what we did. Keep in mind that you could make yours even better (using fresh dough would be preferable I'm sure) by planning ahead, but in a pinch this was still fabulouso!<br /><br />1 Boboli pre-baked pizza crust<br />1/2 yellow squash sliced paper thin<br />1/2 zucchini sliced paper thin<br />sliced mushrooms (I was craving portabellas but settled for the less expensive baby bellas)<br />fresh thin sliced tomatoes (from your garden would be heavenly)<br />fresh spinach<br />thinly sliced red onion<br />prosciutto (we were feeling especially bougie at the time- but I'm telling you people, so worth it!)<br /><br />Ok, light up the grill and get it pretty hot. If you are using a charcoal grill like we do, then smoosh all of your coals over to one side. Spray the Boboli with Olive Oil- thank you pam can- and place on the grill. Grill for approximately three minutes, and then flip it. Grill for another three minutes and then remove the crust from the grill.<br />Back in the kitchen, top crust with a drizzle of olive oil, the rest of the toppings, and salt and pepper. Return pizza to grill (placing crust directly on grate of the grill, as before).<br />Cook for 15-18 minutes, or until toppings reach your desired cooked-through level. Because none of our toppings actually needed to be cooked, we just watched it carefully until it suited our tastes. We alternated between indirect heat (on the side with no coals) and medium direct heat (straddling the coals and non-coal section of the grill.)<br />Remove from grill, cut into slices, and serve!!!<br />Even with no cheese I give this recipe 4 stars!!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8953799163580729333.post-28625791095113173782010-06-13T17:49:00.000-07:002010-06-13T17:57:00.673-07:00Sloppy Joes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6EEROnOskEQ/TBV9KT0vc6I/AAAAAAAAATk/FM5t_Kw7djc/s1600/IMG_0646.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_6EEROnOskEQ/TBV9KT0vc6I/AAAAAAAAATk/FM5t_Kw7djc/s400/IMG_0646.JPG" alt="" id="BLOGGER_PHOTO_ID_5482425737467098018" border="0" /></a><br />Despite my STRONG aversion to the store-bought, meat-in-a-can version of this dinner, I do love homemade sloppy joes, and to keep up with my recent ode to summer meals, I thought I'd share this recipe with you all! You can find the recipe <a href="http://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe/index.html">here</a>. It's originally from Rachel Ray, and love her or hate her, these "sammies" are pretty dang good. Serve them with grilled corn on the cob, watermelon, and fries for an easy summer meal that promises plenty of leftovers throughout the week! Happy eating!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8953799163580729333.post-74823766147799272912010-06-13T17:45:00.000-07:002010-06-13T17:48:55.070-07:00Perfection<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6EEROnOskEQ/TBV8VhPByzI/AAAAAAAAATc/qVKdeuAwd2w/s1600/IMG_0738.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_6EEROnOskEQ/TBV8VhPByzI/AAAAAAAAATc/qVKdeuAwd2w/s400/IMG_0738.JPG" alt="" id="BLOGGER_PHOTO_ID_5482424830533946162" border="0" /></a><br />There's not really a recipe to go along with this, but I wanted to take a minute and brag about my husband- he cooked this teriyaki chicken on the grill a while ago, and it was almost too beautiful to eat! Luckily, I overcame my hesitation to desecrate his art because this chicken was SO yummy! Way to go Dean!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8953799163580729333.post-86823522132377739662010-06-13T17:33:00.000-07:002010-06-13T17:39:33.843-07:00Pico de Gallo<div style="text-align: center;">No, this is not salsa. Yes, it is delicious.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6EEROnOskEQ/TBV6A4x0PAI/AAAAAAAAATM/J-RSk_TFnOg/s1600/Pico+de+Gallo.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 327px;" src="http://3.bp.blogspot.com/_6EEROnOskEQ/TBV6A4x0PAI/AAAAAAAAATM/J-RSk_TFnOg/s400/Pico+de+Gallo.jpg" alt="" id="BLOGGER_PHOTO_ID_5482422277053365250" border="0" /></a>Slice up watermelon, jicama, cucumber, mango, pineapple and any other assorted tropical fruits you like (papaya is also excellent). Arrange fruit in large glasses. Pour a few tablespoons of lime juice over the fruit, and top it with a good sprinkling of cayenne pepper. Enjoy the best summer treat ever!<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8953799163580729333.post-38022620089686767202010-06-13T17:09:00.000-07:002010-06-13T18:00:31.805-07:00Chicken Tacos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6EEROnOskEQ/TBV4PdfWTjI/AAAAAAAAATE/6pCzoxsWfH8/s1600/IMG_0843.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_6EEROnOskEQ/TBV4PdfWTjI/AAAAAAAAATE/6pCzoxsWfH8/s400/IMG_0843.JPG" alt="" id="BLOGGER_PHOTO_ID_5482420328402931250" border="0" /></a><span style="font-weight: bold;">Ingredients</span><br />Shredded chicken<br />Sliced Squash- we used a mix of green and yellow then cooked it for a few minutes with butter on the stove<br />Corn- fresh would be better, but we used canned and it was fine<br />Black beans<br />Whole grain tortillas- something we just recently discovered-inauthentic but so good!<br />Radishes<br />Cilantro<br />Avocado<br />Limes<br />Valentina (optional I suppose, but I couldn't imagine these without it)<br /><br /><span style="font-weight: bold;">Limey Dressing</span>, adapted from a salad dressing in ATK Cookbook, p. 78*<br />5 tablespoons e.v. olive oil<br />3 tablespoons fresh lime juice<br />1 tablespoon red wine vinegar<br />2 small jalapenos seeded and minced<br />1 garlic clove, minced<br />1/2 teaspoon cumin<br />1/2 teaspoon salt<br />1/4 pepper<br /><br />* this could be used as a marinade if you are the kind of person who plans ahead. As I'm not, I just cooked the chicken in half of this and dumped the second half on after cooking.<br /><br /><br />Mix all dressing ingredients together- cook the chicken on a skillet with half of the dressing mixture until cooked through. Then, shred the chicken and place in serving bowl with rest of dressing poured on top. Spoon chicken, corn, cilantro, radishes, and avocado onto a warmed tortilla. Spinkle Valentina liberally and then squeeze a lime on top for maximum deliciousness. Serve with warm black beans, squash, and <a href="http://celerygo.blogspot.com/2010/06/pico-de-gallo.html">fruit</a> on the side.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8953799163580729333.post-77779250784872709442010-04-17T09:11:00.000-07:002010-06-13T17:42:07.243-07:00Ode to Hot SauceHot sauce has got to be one of the best inventions of all time. My world-traveling little brother recently sent me a bottle from Nicaragua (it was excellent by the way) and it got me thinking- how many bottles of hot sauce do we have in our house at any given time? Below, you'll find the answer. I did not go out and purchase anything for this post. These are just what we had on hand in our house on a lazy Saturday morning.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6EEROnOskEQ/TBV6yQXwIfI/AAAAAAAAATU/LQOK5KEWTXs/s1600/IMG_0639.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_6EEROnOskEQ/TBV6yQXwIfI/AAAAAAAAATU/LQOK5KEWTXs/s400/IMG_0639.JPG" alt="" id="BLOGGER_PHOTO_ID_5482423125200085490" border="0" /></a>Pretty impressive if I do say so myself.<br /></div><br />I also wanted to share a delicious idea that I'm a little embarrassed to have never thought of before. We went over to our friends Joel and April's house for FHE recently and they served us some potato chips (ruffled) with lime and hot sauce. Valentina to be exact. SO GOOD! I don't even like potato chips and I liked it. It could be that the chips only serve as a vehicle to get the lime and hot sauce in my mouth, but still- give it a whirl some time! I promise- you won't be disappointed!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8953799163580729333.post-87667796148466071002010-03-24T19:46:00.000-07:002010-03-29T17:25:20.997-07:00Sweet Chili Glazed Salmon with Sugar Snap Peas<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6EEROnOskEQ/S7FE3xyvEII/AAAAAAAAARo/GH8rYAWDbZ0/s1600/IMG_0601.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_6EEROnOskEQ/S7FE3xyvEII/AAAAAAAAARo/GH8rYAWDbZ0/s400/IMG_0601.JPG" alt="" id="BLOGGER_PHOTO_ID_5454216348772012162" border="0" /></a><br /></div>Quick, easy, yummy. Not out-of-this-world, mind-numbingly delicious, but pretty dang good for a weeknight dinner.<br /><br />I got the original recipe <a href="http://www.epicurious.com/recipes/food/views/Salmon-with-Sweet-Chili-Glaze-Sugar-Snap-Peas-and-Pea-Tendrils-358190">here</a>. I made it without the pea tendrils only because I didn't have anything on hand. The sweet chili sauce is a Thai sauce, and is different than chili paste which is what I thought it was at first. We served it with a mix of brown and jasmine rice to round out the meal. The whole dinner comes together super quickly- especially if you have a <a href="http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=12874669&RN=211">microplaner</a> that your exquisitely wonderful husband bought for you. (I'll never mince garlic or ginger again- yahoo!) Give it a try and see what you think!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8953799163580729333.post-61094454002361364982010-02-27T08:08:00.000-08:002010-02-27T08:35:44.691-08:00Coconut Shrimp with Cilantro Coconut Rice and Fiery Mango Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6EEROnOskEQ/S4lEE6vnb5I/AAAAAAAAAP4/r-6_UsNuhOM/s1600-h/IMG_0516.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_6EEROnOskEQ/S4lEE6vnb5I/AAAAAAAAAP4/r-6_UsNuhOM/s400/IMG_0516.JPG" alt="" id="BLOGGER_PHOTO_ID_5442956475933093778" border="0" /></a><br />Mmmmm....this dinner was way good. And, since I got the recipe out of <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949689">Cooking Light Magazine</a>, I feel justified in eating it because it must be healthy right? (Actually it's not as bad for you as I thought it might be, thanks to a few good <a href="http://www.cookinglight.com/">Cooking Light</a> tips and tricks) Anyway, this dinner comes together pretty fast except for the rice which requires a lot of chopping. I would make this again <span style="font-style: italic;">anytime</span> as it's fairly cheap (esp. if you get frozen shrimp), warm, flavorful and very satisfying! Enjoy!<br /><div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2> <span style="font-weight: bold; font-style: italic;">Sauce:</span><br /><ul><li> 1 teaspoon canola oil</li><li> 2/3 cup finely chopped onion</li><li> 1/2 teaspoon grated peeled fresh ginger</li><li> 1 garlic clove, minced</li><li> 1 (12-ounce) can mango nectar</li><li> 1/4 Scotch bonnet pepper, unseeded</li><li> 1 1/2 tablespoons fresh lime juice</li><li> 1/8 teaspoon salt</li></ul><span style="font-weight: bold; font-style: italic;">Shrimp:</span><br /><ul><li> 28 jumbo shrimp (about 1 1/2 pounds)</li><li> 1/2 cup flaked sweetened coconut</li><li> 1/2 cup panko (Japanese breadcrumbs)</li><li> 1/3 cup cornstarch</li><li> 3 large egg whites, lightly beaten</li><li> 1/2 teaspoon salt</li><li> 8 teaspoons canola oil, divided</li><li> Cooking spray</li></ul> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="preparation"> <h2>Preparation</h2> <p>1. To prepare sauce, heat a small saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, ginger, and garlic; sauté 3 minutes, stirring frequently. Add nectar and pepper; bring to a boil. Cook 10 minutes or until reduced to 3/4 cup. Remove from heat; let stand 10 minutes. Place mixture in a blender; process until smooth. Stir in juice and 1/8 teaspoon salt. Cool.</p><p>2. Peel and devein shrimp, leaving tails intact; discard shells.</p><p>3. Place coconut in a food processor; pulse 6 times or until finely chopped. Add panko; pulse to combine. Place coconut mixture in a shallow dish. Place cornstarch in a shallow dish. Place egg whites in a shallow dish. Sprinkle shrimp evenly with 1/2 teaspoon salt. Working with 1 shrimp at a time, dredge shrimp in cornstarch, shaking off excess. Dip in egg whites; dredge in coconut mixture.</p><p>4. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola oil to pan; swirl to coat. Add 7 shrimp to pan; coat tops of shrimp with cooking spray. Cook shrimp 2 1/2 minutes on each side or until done. Repeat procedure 3 times with remaining oil and shrimp.</p><span style="font-weight: bold; font-style: italic;">*Notes: </span>You definitely need the Cooking Spray for this recipe, otherwise the coating falls off and you have to use way more oil, negating the healthy factor. Also, we substituted one habanero pepper for the scotch bonnet, and it was very spicy (in a good way) and flavorful. I'm sure the scotch bonnet would be good, I just couldn't find one.<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Cilantro Coconut Rice</span></span><br /><span style="font-size:100%;">My mom introduced me to this recipe, and the original can be found <a href="http://www.epicurious.com/recipes/food/views/Cilantro-Coconut-Rice-109333">here</a>. We've modified it a bit based on others' reviews and our own taste preferences. </span>Be warned: this makes a TON of rice, so invite someone over for dinner or plan a few menus that use it.<br /><ul id="ingredientsList"><li>3 cups basmati rice (20 ounces)</li><li>3/4 cup sweetened flaked coconut</li><li>1 tablespoon finely chopped peeled fresh ginger</li><li>1 tablespoon finely chopped fresh jalapeño including seeds (from 1 chile)</li><li>3 tablespoons vegetable oil</li><li>4 cups water</li><li>1 teaspoon salt</li><li>2 cups packed fresh cilantro sprigs</li><li>4 scallions, chopped (1 cup)</li></ul> </div><p> Put oven rack in middle position and preheat oven to 350°F. </p> <p> Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve. </p> <p> Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until pale golden, 10 to 12 minutes. Cool completely. </p> <p> Cook ginger and jalapeño in 1 tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. </p> <p> Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl. </p> <p> While rice cooks, pulse together coconut, cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped. </p> <p> Add cilantro mixture to cooked rice and stir gently until combined well.<br /></p><p><span style="font-weight: bold; font-style: italic;">Disclaimers: </span> You'll notice from the picture that our rice is green. Boo. It's because we used the food processor. Ideally, I prefer to chop all the cilantro etc. by hand because that way it doesn't turn your rice green, and instead the rice looks really beautiful because of the contrast between the bright white rice and the green leaves. Still, if you're short on time, the food processor won't affect taste. We also prefer to use about 2 cups (1 can) of coconut milk and only 2 cups of water to cook the rice in. It's more calories, but also more delicious. You decide. As a last note, watch the coconut very carefully while it toasts. (Toaster ovens are ideal for this step because you can see the coconut the whole time.) It browns very quickly; one time Dean and I had to throw away 3 batches of coconut before we got it right because we kept forgetting about it and letting it burn!<br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8953799163580729333.post-31234461547164010142010-02-04T17:36:00.000-08:002010-02-04T17:44:07.796-08:00Baked Pie CrustThis recipe is easy and delicious. You'll never buy a pre-made pie crust again once you try this one. It's my mom's recipe and I'm proud to say, it rocks.<br /><br />9" One Crust Pie<br />1 c. flour <br />1/3 c plus 1 tbsp. Parkay soft margarine* <br />½ tsp. salt <br />2 – 3 tbsp cold water<br /><br />Combine flour and salt. Cut in margarine with fork until mixture resembles cornmeal. Add cold water 1 tbsp. at a time until mixture clings together. Roll out pastry on wax paper and fit into pie tin. Prick bottom and sides with fork. Bake at 475 for 8 – 10 minutes. Let cool before adding filling.<br /><br />*(I admit, contrary to my mother's advice I have used generic brands here and the results seem to be okay so far.)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8953799163580729333.post-23510120186372892552010-02-04T17:21:00.001-08:002011-03-05T09:45:22.463-08:00The Happiest Pie in the World<a href="http://1.bp.blogspot.com/_6EEROnOskEQ/S2t04rPBtNI/AAAAAAAAAPI/dkey9EYiJu8/s1600-h/IMG_0553.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434565892379882706" src="http://1.bp.blogspot.com/_6EEROnOskEQ/S2t04rPBtNI/AAAAAAAAAPI/dkey9EYiJu8/s400/IMG_0553.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <br />
Is there anything happier than lemon meringue pie? The fresh lemony smell, the warm, smooth texture and the sunniest color in the world make it hard to not eat the filling before you top the pie and bake it! I'd never made lemon meringue pie before, and I'll admit I was a little worried about the prospect. It seemed daunting somehow. Turns out I was totally wrong. It was straightforward and FUN to make. (And eat.) My only advice? Don't overbeat the egg whites like I did, so that you'll end up with a beautiful, curlicue top instead of a fluffy mess. Oh and take note that you only need 4 eggs <span style="font-style: italic;">total</span>. So save the egg whites when you crack the eggs the 1st time around. I accidentally used 8. Oops! Oh well, time for you to try it on your own now- remember the picture doesn't do it justice. Enjoy! <br />
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<span style="font-weight: bold;">Mama Joopsie's Lemon Meringue Pie</span> <br />
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<div class="MsoNormal" style="font-family: times new roman;"><span style="font-size: 100%;">1 ½ c. sugar<o:p></o:p></span></div><div class="MsoNormal" style="font-family: times new roman;"><span style="font-size: 100%;">1 ½ c.water<o:p></o:p></span></div><div class="MsoNormal" style="font-family: times new roman;"><span style="font-size: 100%;">½ tsp salt<o:p></o:p></span></div><div class="MsoNormal" style="font-family: times new roman;"><span style="font-size: 100%;">½ c. cornstarch <o:p></o:p></span></div><div class="MsoNormal" style="font-family: times new roman;"><span style="font-size: 100%;">1/3 c water</span></div><div class="MsoNormal" style="font-family: times new roman;"><br />
<span style="font-size: 11pt;"><o:p></o:p></span></div><div class="MsoNormal" style="font-family: times new roman; text-align: justify;"><span style="font-size: 11pt;"><o:p> </o:p></span></div><div class="MsoBodyText" style="font-family: times new roman;">Combine sugar, 1 ½ c water, and salt in saucepan; heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste; add to boiling mixture gradually, <i>stirring constantly</i>. Cook until think and clear, <i>stirring constantly</i>. Remove from heat.</div><div class="MsoBodyText" style="font-family: times new roman;"><o:p> </o:p></div><div class="MsoBodyText" style="font-family: times new roman;"><br />
</div><div class="MsoBodyText" style="font-family: times new roman;">4 egg yolks, slightly beaten</div><div class="MsoBodyText" style="font-family: times new roman;">½ c lemon juice</div><div class="MsoBodyText" style="font-family: times new roman;">3 tbsp butter</div><div class="MsoBodyText" style="font-family: times new roman;">1 tsp grated lemon peel</div><div class="MsoBodyText" style="font-family: times new roman;"><br />
</div><div class="MsoBodyText" style="font-family: times new roman;"><o:p> </o:p></div><div class="MsoBodyText" style="font-family: times new roman;">Combine egg yolks and lemon juice. Stir into above thickened mixture. Return to heat and cook, <i>stirring constantly</i>, until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cool until lukewarm.</div><div class="MsoBodyText" style="font-family: times new roman;"><br />
</div><div class="MsoBodyText" style="font-family: times new roman;"><o:p> </o:p></div><div class="MsoBodyText" style="font-family: times new roman;">4 egg whites</div><div class="MsoBodyText" style="font-family: times new roman;">¼ tsp salt</div><div class="MsoBodyText" style="font-family: times new roman;">½ c sugar</div><div class="MsoBodyText" style="font-family: times new roman;"><br />
</div><div class="MsoBodyText" style="font-family: times new roman;"><o:p> </o:p></div><div class="MsoBodyText" style="font-family: times new roman;">Add salt to egg whites; beat until frothy in mixer at high speed. Gradually add ½ c sugar, beating until glossy stiff peaks are formed. Stir 2 rounded tbsp of meringue into lukewarm filling.</div><div class="MsoBodyText" style="font-family: times new roman;"><o:p> </o:p></div><div class="MsoBodyText" style="font-family: times new roman;">Pour filling into<i> cool</i> <a href="http://celerygo.blogspot.com/2010/02/baked-pie-crust.html">pie shell</a>. Pile meringue on top and spread lightly over filling, spreading evenly to edge of crust. </div><div class="MsoBodyText" style="font-family: times new roman;"><o:p> </o:p></div><div class="MsoBodyText" style="font-family: times new roman;">Bake at 325 about 15 minutes , or until lightly browned. Cool at least 1 hour before cutting.</div><br />
An update:<br />
I recently made this pie again and it turned out much more beautifully than the last time:<br />
<a href="https://lh3.googleusercontent.com/-rEeMMej_hkE/TXJ2XLYQrvI/AAAAAAAAAXk/m9KI6lUbOJg/s1600/IMG_2074.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh3.googleusercontent.com/-rEeMMej_hkE/TXJ2XLYQrvI/AAAAAAAAAXk/m9KI6lUbOJg/s320/IMG_2074.JPG" width="320" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8953799163580729333.post-43730971145139103912010-02-02T18:36:00.000-08:002010-02-02T19:00:52.892-08:00Cucumber Sunomono<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6EEROnOskEQ/S2jma3isN0I/AAAAAAAAAPA/KMF7PRxBzC0/s1600-h/sunomono2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 122px;" src="http://2.bp.blogspot.com/_6EEROnOskEQ/S2jma3isN0I/AAAAAAAAAPA/KMF7PRxBzC0/s320/sunomono2.jpg" alt="" id="BLOGGER_PHOTO_ID_5433846299682944834" border="0" /></a><span style="font-style: italic; font-weight: bold;">Courtesy of Dean's Mom and Obaasan Watanabe</span><br /><br />This makes enough for 2 people, but it can easily be doubled, tripled, etc. If you're really a pro you don't measure anything, you just taste it. Don't worry- I'm not there yet either!<br /><br />2 cucumbers, peeled (if you want/care) halved, cored and sliced.<br />1/3 cup sugar<br />1/3 cup vinegar (I use apple cider but Obaasan insists that all vinegar is the same)<br />salt<br /><br />Prepare cucumbers. Sprinkle with salt (not too much here people). Leave alone for about 15 minutes. Combine sugar and vinegar until completely mixed. Drain cucumbers and squeeze out water. Combine with vinegar mixture and serve.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6EEROnOskEQ/S2jmaY7uRMI/AAAAAAAAAO4/0QlC0folfug/s1600-h/Cucumber+Sunomono.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 293px;" src="http://2.bp.blogspot.com/_6EEROnOskEQ/S2jmaY7uRMI/AAAAAAAAAO4/0QlC0folfug/s320/Cucumber+Sunomono.jpg" alt="" id="BLOGGER_PHOTO_ID_5433846291466437826" border="0" /></a>Okay so that's the official recipe, but the <a href="http://en.wikipedia.org/wiki/Gaijin">gaijin</a> girl is here to tell you that I've completely skipped the salt step (and the draining cucumbers etc.) and I've also added the vinegar and sugar directly to the cukes without mixing first and there have been little to no discernible differences- so for a weeknight dinner, save yourself the time and throw it all together. Just don't tell Obaasan or Julie I said so.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8953799163580729333.post-75687184822674288762010-02-02T17:55:00.001-08:002010-02-02T19:02:00.528-08:00Thai Chicken Satay<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6EEROnOskEQ/S2jlDOojfTI/AAAAAAAAAOo/wdsh3CzYwl0/s1600-h/CHICKEN+SATAY+PIC.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_6EEROnOskEQ/S2jlDOojfTI/AAAAAAAAAOo/wdsh3CzYwl0/s400/CHICKEN+SATAY+PIC.JPG" alt="" id="BLOGGER_PHOTO_ID_5433844794053066034" border="0" /></a><br />So, we've been trying a lot of new recipes around here lately. Many of them have been "quick" week-night type recipes (or at least they've been advertised as such) but we've had mixed results. No dinners that were gross, but only a few that were truly memorable. I don't know about you, but no matter how easy or quick it is, I don't like eating meals that are just "okay." (So I'm a bit of a food elitist- is that such a crime?) Why put <span style="font-style: italic;">any</span> effort in for only mediocre results? Luckily for all of the non-existent people who read this blog, I've sorted out the weak recipes from the culinary gems! And this one here is a gem my friends. It meets on all counts. It's relatively quick (okay the chopping does take some time, but that can easily be done the night before) and exceptionally yummy. This meal can be used during the week, but is fun/impressive enough to use when company comes for dinner-something I feel makes this recipe unique. Not too many dishes can fit both bills but this one does and does so without disappointing. But enough intro- try it for yourself and see what you think!<br /><br />This recipe came from <a href="http://www.williams-sonoma.com/?cm_type=gnav">Williams Sonoma</a>'s Food Made Fast series, in the Weeknight cookbook. You can buy this cookbook <a href="http://www.williams-sonoma.com/products/food-made-fast-weeknight-cookbook/?pkey=ccookbooks%7Cctlcbkfmf">here</a> if you're interested. The recipe is as follows:<br /><br /><span style="font-weight: bold;">Ingredients</span><br />2 large limes<br />1/2 cup rice vinegar<br />1/3 cup chunky peanut butter<br />1/4 cup fresh cilantro<br />1 tablespoon minced ginger (fresh is best)<br />3 cloves minced garlic<br />3 tablespoons shoyu (soy sauce)<br />3 tablespoons packed brown sugar<br />1 tablespoon sesame oil<br />1 1/2lbs skinless, boneless chicken breast halves or tenderloins<br /><br /><span style="font-weight: bold;">Directions</span><br /><br /><span style="font-style: italic;">Marinate the Chicken</span><br />1) Soak bamboo skewers in cold water until ready to use.<br />2) Grate 1 teaspoon zest from lines and squeeze 1/4 cup juice. Whisk together lime zest and juice, vinegar, and peanut butter until smooth. Stir in the cilantro, garlic, ginger, soy sauce, brown sugar and sesame oil. Reserve 1/2 cup of this mixture to use as dipping sauce. Use the rest to marinate the chicken.<br />3) Marinate the chicken for 10 minutes at room temperature or cover and refrigerate for up to two hours. (I bet you could actually marinate it overnight to save time)<br /><br /><span style="font-style: italic;">Cook the Chicken</span><br />4) Preheat the broiler. (You could grill this too, we just happened to broil ours)<br />5) Remove chicken from marinade and skewer the chicken<br />6) Brush the chicken with extra marinade before putting in the oven, then discard marinade<br />7) Place skewers on cookie sheet and place under the broiler<br />8) Cook, turning once until seared on the outside and opaque throughout. The recipe says this took 6 minutes, but it took us more like 12....my only guess is because our rack was very low in the oven. Just watch the chicken and cook it until done but not rubbery.<br />9) Serve with Jasmine Rice and <a href="http://celerygo.blogspot.com/2010/02/cucumber-sunomono.html">Cucumber Sunomono</a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8953799163580729333.post-37063738364725209562010-01-31T21:16:00.000-08:002010-02-04T17:17:52.191-08:00Red Potato, Green Bean, and Cherry Tomato Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6EEROnOskEQ/S2ZnACVTzGI/AAAAAAAAAOY/BnBq9zzn82g/s1600-h/IMAG0024.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 361px; height: 400px;" src="http://4.bp.blogspot.com/_6EEROnOskEQ/S2ZnACVTzGI/AAAAAAAAAOY/BnBq9zzn82g/s400/IMAG0024.jpg" alt="" id="BLOGGER_PHOTO_ID_5433143250792991842" border="0" /></a>YUM! This is my new favorite salad. It is easy to make, delicious, and very Summery. Okay I do realize that it's only January but it has been so nice out lately that I feel like Summer or at least Spring has come early. Ahh, the delights of living in Arizona. But I digress...Back to this salad. It's crunchy, fresh and the colors look beautiful together. It goes well with practically anything you can grill and comes together very quickly, so it's easy even for a quick weeknight dinner. Try it once and I'm confident that you'll like it as much as I do! You can find the original recipe <a href="http://www.epicurious.com/recipes/food/views/Red-Potato-and-Green-Bean-Salad-with-Dijon-Vinaigrette-106929">here</a>.<br />In my version I quartered the potatoes so that they'd be easier to eat, added a bit more mustard than was called for, noticed that you need a <span style="font-style: italic;">little</span> less olive oil, and my best idea was to add a smallish bag of cherry tomatoes carefully sliced in half. In my humble opinion the tomatoes make the salad. They taste great, don't get me wrong, but I think the color is what really makes the salad pop! See for yourself...happy cooking!<br /><br />Hmm...as I was eating leftovers, I had a sudden inspiration for this recipe. Maybe too much though...I'll have to try it in a scant amount and report back. The proposed addition? Bacon. Oh yeah. :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8953799163580729333.post-36317571790019525212010-01-06T17:03:00.001-08:002010-01-06T17:15:15.108-08:002010!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6EEROnOskEQ/S0U1nb-pZ5I/AAAAAAAAANo/uEOnoQPcdrw/s1600-h/fruits_and_vegetables2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 360px;" src="http://2.bp.blogspot.com/_6EEROnOskEQ/S0U1nb-pZ5I/AAAAAAAAANo/uEOnoQPcdrw/s400/fruits_and_vegetables2.jpg" alt="" id="BLOGGER_PHOTO_ID_5423800277879318418" border="0" /></a><br /><br />Happy New Year! As is customary in January, I'm resolving to eat healthier and work out more this year. Eating healthy is the easy part- I like food. It's the exercising that'll take some work! Maybe these, easy yummy recipes will inspire you too!<br /> <h2><span style="font-weight: normal;font-size:100%;" ><a href="http://www.cookinglight.com/food/quick-healthy/healthy-5-ingredient-chicken-recipes-00400000053257/page20.html">5 Ingredient Chicken Recipes</a></span><br /></h2><a href="http://www.cookinglight.com/food/quick-healthy/quick-and-easy-vegetarian-recipes-00400000042999/page23.html">Quick and Easy Vegetarian Recipes</a> (We're trying to eat meat free once a week)<br /><br />Go <a href="http://www.shape.com/healthy_eating/nutrition_101/foods_healthiest">here</a> for some good tips on how to stock your pantry- since sometimes eating healthfully is more about forming good habits than obsessing over any one meal.<br /><br />Enjoy these tips for now- I'll hopefully be back soon with some new recipes and updates. I've been inspired my good friend <a href="http://workhorsefashion.blogspot.com/">Rachel's Fashion Blog</a>, so it's possible I might actually get serious about this cooking one after all. Until next time!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8953799163580729333.post-89946959792548379392009-10-17T13:05:00.000-07:002009-10-17T13:14:04.050-07:00Pumpkin Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://alplchildrens.files.wordpress.com/2009/08/pumpkins.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 343px; height: 247px;" src="http://alplchildrens.files.wordpress.com/2009/08/pumpkins.jpg" alt="" border="0" /></a>Before I post this recipe, I want to give full credit to Dr. Deborah Dean, a professor of mine from BYU who first introduced me to these delightful treats! I hope she won't mind my re-posting the recipe here. I just made these again the other day, and think that they are a wonderful fall dessert.<br /><br />4 eggs<br />1 16oz. can pumpkin<br />2 cups sugar<br />1 cup oil<br />2 cups flour<br />2 tsp baking powder<br />1/2 tsp salt<br />2 tsp cinnamon<br />1 tsp baking soda<br /><br />Mix ingredients thoroughly. Pour batter onto large, greased cookie sheet (similar to a jelly-roll pan). Bake at 350 degrees for about 20-25 minutes. When cooled, frost with the following cream cheese frosting. (We make ours with Tofutti cream cheese, and no one has ever been able to tell the difference, a fact I'm fairly proud of!)<br /><br />1 package cream cheese<br />6 tablespoons butter<br />1 teaspoon vanilla<br />3-5 cups powdered sugar depending on your sweetness preference. (we use 3-4)<br />2-3 tablespoons milk (if needed to thin the frosting to spreadable consistency. We don't usually need it, but the Tofutti cream cheese may not be as stiff as the real stuff...)Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8953799163580729333.post-33216543671319817042009-06-30T10:09:00.000-07:002010-06-13T17:59:36.263-07:00Rich Buttermilk Waffles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_6EEROnOskEQ/TBV-4o3e7lI/AAAAAAAAATs/woGo42rybug/s1600/IMG_0573.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_6EEROnOskEQ/TBV-4o3e7lI/AAAAAAAAATs/woGo42rybug/s400/IMG_0573.JPG" alt="" id="BLOGGER_PHOTO_ID_5482427632901353042" border="0" /></a>Now I know that waffles aren't especially hard to make, but they can be especially delicious with the right recipe and waffle maker (waffle makers from your friends always help the treats taste more delicious- thank you Hardys!) This recipe is from a delightful cookbook called How to Cook Everything by Mark Bittman. Like most of the other recipes I've been using lately, it's cheap and delicious!<br /><br />2 cups all-purpose flour<br />1/2 teaspoon salt<br />2 tablespoons (or a little more) sugar<br />1 1/2 teaspoons baking soda<br />1 3/4 cup buttermilk OR (and I prefer the substitution) 1 1/2 cups sour cream thinned with 1/4 cup (I used a lot more) milk.<br />2 eggs, separated<br />4 tablespoons butter, melted and cooled<br />1/2 teaspoon vanilla extract (optional)<br />canola or other neutral oil for brushing the waffle iron<br /><br />1) Combine dry ingredients. Mix together the buttermilk(or sour cream/milk) and the egg yolks. Stir in the butter and vanilla (if you are using it).<br /><br />2) Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat egg whites with whisk or electric mixer until they hold soft peaks. Fold them gently into the batter.<br /><br />3) Spread about 1/2 cup of batter onto the waffle iron (depending on the size of your iron) and bake until the waffle is done, usually 3-5 minutes. (ours cook faster) Serve immediately or keep warm for a few minutes in a low oven.<br /><br />Real maple syrup (a splurge, but worth it) sets off the tanginess of the waffles and takes them from good to great. Serve with fresh fruit and bacon and you are good to go.Unknownnoreply@blogger.com0