tag:blogger.com,1999:blog-23828376657436342702024-02-18T17:48:55.014-08:00Mia EatsMia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-2382837665743634270.post-9877037394907594182014-06-08T09:25:00.001-07:002014-06-08T09:59:11.224-07:00Kathy's Mexican Pulled Chicken<div class="separator" style="clear: both; text-align: center;">
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Pulled chicken soft-shelled taco with cabbage, radishes, cilantro, feta and siracha mayo</td></tr>
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<span style="background-color: transparent;">Every person needs one staple dish, for Kathy, who regularly enjoys Mexican inspired food with her husband-to-be, this will be hers. Pulled chicken: for tacos, nachos, quesadillas and lettuce wraps; this sweet and spicy chicken is as tasty as it is versatile. Marinate overnight and throw it in the slow-cooker while at work, or cook under two hours in a covered pot or dutch oven if slow-cooking is not your speed. For Kathy plus one.</span></div>
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<u>Chicken Rub:</u></div>
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This will provide enough rub for two small chickens (approx. 1kg each) </div>
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<li><span style="color: #333333;">4 tablespoons of sweet paprika</span></li>
<li><span style="color: #333333;">4 tablespoons of garlic powder</span></li>
<li><span style="color: #333333;">2 tablespoons of dried coriander </span></li>
<li><span style="color: #333333;">2 tablespoons of chili powder</span></li>
<li><span style="color: #333333;">2 tablespoons of coarse salt</span></li>
<li><span style="color: #333333;">1teaspoon of fresh-cracked black pepper</span></li>
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<span style="color: #333333;"><u>Everything Else:</u></span></div>
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<li><span style="color: #333333;">1 small whole chicken (approx. 1kg)</span></li>
<li><span style="color: #333333;">4 tablespoons of your favourite hot sauce (mine is siracha)</span></li>
<li><span style="color: #333333;">1/2 can of Coke, Pepsi, root beer, or your favourite alcoholic beer</span></li>
<li><span style="color: #333333;">Juice from 1 whole lime</span></li>
<li><span style="color: #333333;">2 tablespoons of cooking oil</span></li>
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<span style="color: #333333;">Combine all rub ingredients in a large enough ziplock bag to toss your chicken in. Close bag and shake all rub ingredients until they're well combined. Unzip, place your chicken(s) in the bag, close the bag and shake well until your chicken(s) is completely coated in the rub. Refrigerate overnight for the most flavourful chicken, although you can cook it right away if time doesn't permit.</span></div>
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<span style="color: #333333;">When you're ready to cook, pre-heat your oven to 400. Meanwhile on your stove-top in a large pot, or french or dutch oven, on medium-high, heat 2 tablespoons of cooking oil (for about 2 minutes) then place your chicken breast side down into the pot and cook for 2 minutes. Pour your 1/2 can of beer or soda into in the pot along with the lime juice and hot sauce, and simmer for another 2 minutes. Cover your pot and place in the pre-heated oven on the middle rack. Cook covered for 2 hours. </span></div>
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<tr><td class="tr-caption" style="font-size: 13px;"> Chicken before it goes in the oven</td></tr>
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<span style="color: #333333;">When your chicken is done, remove the chicken from the pot and place on cutting board and allow to cool for about 10 minutes. Reserve the sauce in the pot. Once chicken has slightly cooled, with two forks, start pulling the meat off of its bones (it should just be falling off at this point). If some of the chicken comes off in larger pieces, use the forks to shred into smaller pieces. Once you've removed all of the chicken from its bones (and ensured there are no bones in the chicken) put the chicken back in the pot with the reserved sauce and mix. You can save the bones for a stock or simply discard them. </span></div>
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<span style="color: #333333;">At this point your chicken is done and ready to be served, bon appetit!</span></div>
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Mia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.com1tag:blogger.com,1999:blog-2382837665743634270.post-40477511293963107092013-12-03T20:42:00.000-08:002013-12-03T20:42:15.880-08:00Where I've BeenTo my loyal recipe followers, I'm sorry. I know a number of you have been looking forward to my unique twist on old comfort food classics, but alas I've been focused on other things. For the last two years I've intensively been working towards my diploma in professional writing. I still cook and love food and in my down time, I'm still facebook-ing and added new pictures of my creation on my <a href="http://instagram.com/meezeball" target="_blank">Instagram</a> account. Additionally, I've been doing a lot of research on another passion of mine, Local Foods. To find out how local foods affect our food systems, please read my latest piece on <b>Pulp Free</b> called<i> <a href="https://spineonline.squarespace.com/pulpfreemag/2013/12/2/finding-the-right-ingredients" target="_blank">Finding the Right Ingredients</a>. </i>In the interim, please enjoy a few snapshots of some home-made treats: banana cupcakes with Oreo cookie buttercream frosting.<br />
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<br />Mia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.com0tag:blogger.com,1999:blog-2382837665743634270.post-39671845453777914852011-03-31T22:46:00.000-07:002011-04-01T13:39:28.708-07:00Italian Meatballs with Ricotta Polenta, Roasted Rapini and Tomatoes<div style="text-align: center;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">A little taste of Italy, at home. Meatballs are versatile and can be prepared in advance, frozen and then taken out the day-of for a quick and hearty meal. Or serve them fresh with this recipe for creamy ricotta <span class="Apple-style-span" style="background-color: white;">polenta</span> and roasted rapini and tomatoes. So good, you're grandma will be asking You for this recipe. (Serves 4 ish)</span></div><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Start with a large mixing bowl. Add ground pork, beef and veal.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Grate onion, romano cheese and soak bread in milk. Chop fresh basil, fresh oregano and fresh garlic. In a separate small bowl, whisk one egg, add all ingredients to meat along with 1 1/2 cups of roasted red pepper tapinade and 3 tablespoons of each sea salt and fresh cracked black pepper.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Get your hands in there and mix well. Start forming meatballs, I used an ice cream scoop to divide my meat evenly, then with your hands, roll them into balls and place in baking pan.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Brush meatballs with the rest of the tapinade, then chop fresh tomatoes and add to baking pan. Cover with foil and bake for one hour at 350*C. Remove foil turn heat to 450*C and bake uncovered for 10 minutes, turn meatballs over and bake for another ten minutes. </span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">While meatballs are cooking prepare rapini. Clean and trim the stems, place on baking sheet and toss with 1 tablespoon of olive oil, add fresh garlic, lemon slices and season with salt and pepper. Place in oven when you increase the temperature for meatballs, on middle rack roast with meatballs during their last 20 minutes of cooking.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Once rapini is in oven, start polenta. Bring 5 cups of water to a boil on high heat, with a steady stream pour in cornmeal while whisking. Continue stirring and reduce heat to med-low, continue to stir periodically, to prevent polenta from sticking. Cook for about 20 minutes, then add 2 tablespoons of butter, ricotta cheese and season with salt and pepper. Mix well, then with a fork fluff polenta a little.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15GDyCaSdRIGx3tuZQV4qANZ4RC-NQi71y4B9XTQ8t-YIelIAzg69TfSwHNhbyYVVb914n0u47SWYnR6ucYAMr7KDKVMrVamC8ARWpir-6yJgUa6hn5Vwy9rDkvjOoe5Bd-kN48cD228_/s1600/IMG_0802.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15GDyCaSdRIGx3tuZQV4qANZ4RC-NQi71y4B9XTQ8t-YIelIAzg69TfSwHNhbyYVVb914n0u47SWYnR6ucYAMr7KDKVMrVamC8ARWpir-6yJgUa6hn5Vwy9rDkvjOoe5Bd-kN48cD228_/s320/IMG_0802.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Plate polenta, rapini, meatballs and tomatoes. Serve and get ready to be asked for seconds.<br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><ul><li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;"><u>Ingredients:</u></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;"><u>Meatballs:</u></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;">1 lb of each ground veal, pork and beef (<a href="http://www.aubreysmeats.ca/">www.aubreysmeats.ca</a>)</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;">1 egg</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;">1 challah bun soaked in 3/4 cup of milk (or any regular bread will do)</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;">about 12 fresh basil leaves, chopped</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;">same amount of fresh oregano leaves, chopped</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;">5 garlic cloves, crushed with 1 tablespoon of olive oil and a pinch of salt</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;">2 cups of grated Romano cheese</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;">2 cups of red pepper tapinade (eggplant, roasted red peppers, banana peppers, olive oil, salt, vinegar and garlic) can also be purchased from stores such as La Bottega (<a href="http://www.labottega.ca/">www.labottega.ca</a>)</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;">1/2 grated onion</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;">3 large tomatoes, chopped</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;">3 tablespoons of fresh cracked black pepper</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;">3 tablespoons of sea salt</span></li>
</ul><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="color: #3d85c6;"><u>Polenta:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">5 cups of water</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 cup of cornmeal</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 1/2 cups of ricotta cheese</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">2 tablespoon of butter</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">salt and pepper to taste</span></li>
</ul><div><ul><li><span class="Apple-style-span" style="color: #3d85c6;"><u>Roasted Rapini:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">Rapini about 3 bunches, enough for 4 people</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 fresh lemon, sliced</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">4 garlic cloves</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">salt and pepper to taste</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 tablespoon of olive oil</span></li>
</ul></div></div></span></span></td></tr>
</tbody></table><div style="text-align: center;"><br />
</div>Mia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.com2tag:blogger.com,1999:blog-2382837665743634270.post-25402768367962668902011-03-28T00:09:00.000-07:002011-03-30T00:15:13.129-07:00Strawberries and Champagne Cupcakes<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;">No matter what the occasion, these Strawberry and Champagne Cupcakes, with mascarpone, marshmallow, and strawberry frosting can help you celebrate. These cupcakes call for only a cup of champagne, just enough bubbly left over to have a glass (or two) and truly make your occasion extra special! (makes 24 cupcakes)</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlOnhlMjQTeI8Z4eY0lKCZU_YdbOe3iD1CKRD-d8qK5I2XpqCH_uDsAMqa8VjzuIsLBbs87j059iTnMmK3MlgFj0kNMA11CTvv9WUSRu8lgEs4Y8C04_pOQAwKUWWVr4vdI0WmiEKMjTU/s1600/IMG_0762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlOnhlMjQTeI8Z4eY0lKCZU_YdbOe3iD1CKRD-d8qK5I2XpqCH_uDsAMqa8VjzuIsLBbs87j059iTnMmK3MlgFj0kNMA11CTvv9WUSRu8lgEs4Y8C04_pOQAwKUWWVr4vdI0WmiEKMjTU/s400/IMG_0762.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTg2WpJeRygiZl757Ji8i1-qBgXhP5BQqUBM1LuBtoOuANG6ClWq9JovsAW-uY2zyHHpf3kwDJMk5YQHePRfmAqJntnqb0ns9jGHPK6M6leC-1Jv1Cne8-huobsQwgSmFge318qJIoOpRd/s1600/IMG_0758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTg2WpJeRygiZl757Ji8i1-qBgXhP5BQqUBM1LuBtoOuANG6ClWq9JovsAW-uY2zyHHpf3kwDJMk5YQHePRfmAqJntnqb0ns9jGHPK6M6leC-1Jv1Cne8-huobsQwgSmFge318qJIoOpRd/s320/IMG_0758.jpg" width="247" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFlStYGsbg7VhctJcfNAeTJNWd2utZtfPFxPMGZEwlWKqDg7V2Yjzt5YNDhc9fr9cfFW3JhCoh_XTeSt24coneC6u8Iz_10hI7cz_sz9AnpzOW2EoIV4c5binV5OHEhAqNDUqMZLgSg1lX/s1600/IMG_0764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFlStYGsbg7VhctJcfNAeTJNWd2utZtfPFxPMGZEwlWKqDg7V2Yjzt5YNDhc9fr9cfFW3JhCoh_XTeSt24coneC6u8Iz_10hI7cz_sz9AnpzOW2EoIV4c5binV5OHEhAqNDUqMZLgSg1lX/s320/IMG_0764.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><ul><li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Cupcake ingredients:</u></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Dry Ingredients:</u></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 cups all purpose flour</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 tablespoon of baking powder</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 teaspoon of baking soda</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon of salt</span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">3 tablespoons of maple sugar or regular granulated sugar</span></li>
</ul><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Wet ingredients:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 cups of fresh cleaned, trimmed and chopped strawberries</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 cup of Champagne (or sparkling wine)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 cups of unsweetened apple sauce </span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 cup of maple syrup (only the real stuff)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2/3 cup of melted butter, cooking oil or melted shortening</span></li>
</ul><div><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Frosting:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">500ml of whipping cream</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 cup of icing sugar </span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 tablespoons of vanilla( I also used vanilla beans)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 large container of mascarpone Italian cream cheese ( about 500g or 1lb)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">about 2 cups of marshmallows</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 tablespoons of fresh grated orange rind</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 cup of fresh strawberries, pureed</span></li>
</ul><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><ol><li>In a large bowl, toss strawberries in maple sugar and soak in champagne overnight. If you only have the day, a few hours will do. Cover and keep refrigerated. </li>
<li>In another large bowl, sift all dry ingredients, except maple sugar.</li>
<li>In a third large bowl, combine apple sauce, maple syrup and butter, slowly add dry ingredients to the mixture while stirring. Stir until all ingredients have combined and no dry spots or lumps are visible. Drain strawberries and pour the liquid into the batter and stir.</li>
<li>Preheat your oven to 385*C and line your cupcake trays. Each cupcake cup should be filled only half way with batter, then evenly distribute the strawberries amongst the cups by placing a few into each half filled cup. Bake for 30 minutes, remove from oven and let cool.</li>
<li>While your cakes are cooking, beat whipped cream until it forms stiff peaks. Sift in icing sugar, add vanilla and orange rind and stir.</li>
<li>In another large bowl, stir mascarpone until smooth. Stir in melted marshmallows while hot ( melt in microwave for about 30 seconds) combine until smooth and a little bit gummy.</li>
<li>Fold your whipped cream into mascarpone mixture, add a little a time, until both whipped cream and mascarpone are completely combined and uniform.</li>
<li>Add your pureed strawberries and stir, the frosting will become nice and pink. Taste and determine your level of preferred sweetness, I don't enjoy frosting when it's overly sweet, so if you need to add more icing sugar or pureed strawberries do so at this point.</li>
<li>With a piping bag ice cooled cupcakes, if you're simply using a knife or spatula to ice your cupcakes, you'll likely need far less frosting, so half all the ingredients and make only half the frosting.</li>
</ol></span></div></div>Mia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.com0tag:blogger.com,1999:blog-2382837665743634270.post-37988844212381882202011-03-18T20:36:00.000-07:002011-03-19T11:06:01.008-07:00Ahi Tuna Burgers with Mango Guacamole and Crispy fried Onions<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Sesame marinated Ahi tuna, mango guacamole and crispy onions served on egg buns with chili mayo. Paired with a beet , Asian pear and cabbage coleslaw. This dish is inspired by international cuisines, but is perfectly cohesive. Now, if only we could get such harmony worldwide. So get outside, fire up the old b.b.q and get your friends and family together for a not-so-common cookout. (Serves 6)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKY0_vjw57zn4-R8SgeQAjITo8eGe7AzJL0Jlh_zcC02k0q0zwoKYTGp2F5foyzPeU7K-PZ1dNlpMVyt63k-Q2Vz-NlE6BE8OGcEH-sEnEmJjVtwOeQLXDJggq_ClRaZnV-Bi8smHS0BG/s1600/IMG_0719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKY0_vjw57zn4-R8SgeQAjITo8eGe7AzJL0Jlh_zcC02k0q0zwoKYTGp2F5foyzPeU7K-PZ1dNlpMVyt63k-Q2Vz-NlE6BE8OGcEH-sEnEmJjVtwOeQLXDJggq_ClRaZnV-Bi8smHS0BG/s400/IMG_0719.JPG" width="400" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTGr7C0weaUIL5CteH_egp_6agriLExCBYtoPFZ6JMziGWav4OkLtAcrm0vcX-5JhJf_a-G6SJW12pZHijZt6I1LRPSg5wjrzZ-npln_mCBCjoDdGYmsGN5Cd1FbiLATFx5X1O7G3GzjV/s1600/IMG_0727.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTGr7C0weaUIL5CteH_egp_6agriLExCBYtoPFZ6JMziGWav4OkLtAcrm0vcX-5JhJf_a-G6SJW12pZHijZt6I1LRPSg5wjrzZ-npln_mCBCjoDdGYmsGN5Cd1FbiLATFx5X1O7G3GzjV/s320/IMG_0727.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Combine all marinade ingredients. You can shake them well in a mason jar or combine in food processor. Pour about 3/4's over tuna and refrigerate, overnight or a few hours before cooking is fine. Reserve rest for coleslaw.</span></span></td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNv3bzljGoBipnEAW9iM8KtLphziaLhRPlhQVABdqfJpibFfVA4SW4EdJr1e2CDxoXcChW6slYimCG_-mERK8vBZioah40H8TGPgjF2CufVVbvA_30w65g_LQXgci31dT_bH9qZ0sw_3Ey/s1600/IMG_0704.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNv3bzljGoBipnEAW9iM8KtLphziaLhRPlhQVABdqfJpibFfVA4SW4EdJr1e2CDxoXcChW6slYimCG_-mERK8vBZioah40H8TGPgjF2CufVVbvA_30w65g_LQXgci31dT_bH9qZ0sw_3Ey/s320/IMG_0704.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Combine all guacamole ingredients in a medium sized bowl and toss.</span></span></td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjati2y2d3u0M44QJmObmkhjB3fSa-Scnd-v1YFyLkFyXCnqtFGOUC5PSTYLc-JO1d_B8kCd10KXl1VnZSzHGGD7StThwCo9mpCO1dlTuikTIPSL9rs7wsbdej7D4Rvh5EtREfP0hzOszHa/s1600/IMG_0709.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjati2y2d3u0M44QJmObmkhjB3fSa-Scnd-v1YFyLkFyXCnqtFGOUC5PSTYLc-JO1d_B8kCd10KXl1VnZSzHGGD7StThwCo9mpCO1dlTuikTIPSL9rs7wsbdej7D4Rvh5EtREfP0hzOszHa/s320/IMG_0709.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Cover guacamole with plastic wrap, press wrap directly onto guacamole and refrigerate for at least an hour.</span></span></td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8B0jzTHsPGwJeWsdVRzcK0Q6zLfSudzZbH-JXq6Wn4k4YTbJasj0uwDv8tDK2Ud5TzuW0sUesJblv_04KnXWJq3KfYyUs8t-JHiuSDieqb4D5ZLmMvr1GIY7z-S3Th4gpGi7lx9Mp9VGS/s1600/IMG_0710.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8B0jzTHsPGwJeWsdVRzcK0Q6zLfSudzZbH-JXq6Wn4k4YTbJasj0uwDv8tDK2Ud5TzuW0sUesJblv_04KnXWJq3KfYyUs8t-JHiuSDieqb4D5ZLmMvr1GIY7z-S3Th4gpGi7lx9Mp9VGS/s320/IMG_0710.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">In a large bowl, toss all coleslaw ingredients, cover and refrigerate, also for at least an hour.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVNbulXDn4JpfYIMapk_L_e_v_Vf-aRomnFOnbGdfGWOSEbEI82z61qEPJn7GvJqO3oKLesU4-tvX_9r_ffeCReHhL6e08Z1qO3F6O4Ovjj9YI0Wpvh-AIhuFhdhQ-ieT98BnrO6kS0nq/s1600/IMG_0712.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVNbulXDn4JpfYIMapk_L_e_v_Vf-aRomnFOnbGdfGWOSEbEI82z61qEPJn7GvJqO3oKLesU4-tvX_9r_ffeCReHhL6e08Z1qO3F6O4Ovjj9YI0Wpvh-AIhuFhdhQ-ieT98BnrO6kS0nq/s320/IMG_0712.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Mix batter for onions, it should be the consistency of a thin pancake batter. Toss onion in a little flour, just enough to coat them. Cover a large plate with paper towel, in a small pot, on high, heat cooking oil until it begins to lightly smoke, a few onions at a time, dip onions in batter, then gently place in oil for about 30 seconds, or until it starts to turn golden. With a perforated spoon remove onion and place on towel lined plate. Repeat, until all onions are fried.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19B3pPzq3LiXLskLwtf-nQCxZnm4v5tSnu0DYGC7aC_6XbPRMhQaL4Gw2wqFEBpzXRQTZcdpbFGEA2r_bLREnJzjfZ1PDR4nfpOY3c308pb2r4y8NRZiq_vWxZr6RQ8EwaucnUNia2mtk/s1600/IMG_0718.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19B3pPzq3LiXLskLwtf-nQCxZnm4v5tSnu0DYGC7aC_6XbPRMhQaL4Gw2wqFEBpzXRQTZcdpbFGEA2r_bLREnJzjfZ1PDR4nfpOY3c308pb2r4y8NRZiq_vWxZr6RQ8EwaucnUNia2mtk/s320/IMG_0718.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Meanwhile on med-high, heat your pan, or turn on your b.b.q, cook steaks for 5 minutes on one side, turn over and cook for another five minutes, for med-rare.</span></span></td></tr>
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<tr><td style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_7tk5Zt5ifmhVf2aFfzJ95n4nQMbry1RYtD_g5GZx12CgHhqHNRRs7cQXYxe4Pk-hGMZy5vgvPmFIvbDQg0lx7m5zoBYkSshRlKzXCW2kJnbVXgRFy18csDGj1OHRWEiht0LIj9tzapw/s1600/IMG_0725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_7tk5Zt5ifmhVf2aFfzJ95n4nQMbry1RYtD_g5GZx12CgHhqHNRRs7cQXYxe4Pk-hGMZy5vgvPmFIvbDQg0lx7m5zoBYkSshRlKzXCW2kJnbVXgRFy18csDGj1OHRWEiht0LIj9tzapw/s320/IMG_0725.JPG" width="320" /></a></div><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Remove steaks from heat and cut to fit buns. Spread a little chili mayo onto buns, place tuna onto bun, cover with a few spoonfuls of guacamole and a few crispy onions. Pair your burger with some coleslaw, and enjoy!</span></span></td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;"><u><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></u></span></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Sesame marinade and dressing:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 teaspoon of chopped ginger</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 garlic cloves, chopped</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">juice from 2 fresh limes</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 cup sesame oil</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/2 shoyu (organic soy sauce)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/2 cup honey</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 tablespoon of dijon mustard</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">cracked black pepper, about 1/2 a teaspoon</span></li>
</ul><div><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Mango Guacamole:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 fresh ripe mango, cut into small cubes</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 avocado, cut into same sized cubes</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 bunch (about 6) green onions, cleaned, trimmed and chopped</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 handful of chopped cilantro</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/2 chopped chile, seeds removed</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 garlic cloves, chopped, combined with a 1/2 teaspoon of sea salt, pressed into garlic.</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon of chopped ginger</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 teaspoon of paprika</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">juice from 2 fresh limes</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 tablespoons of olive oil</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">cracked black pepper, about 1/2 a teaspoon</span></li>
</ul></div><div><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Coleslaw:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 small red cabbage (or 1/2 a large green cabbage) thinly sliced</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 asian pears, 1 grated, other 1 cut into matchstick sized pieces</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 fresh beets, peeled and cut into same sized pieces as pears</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 tablespoon of caraway seeds</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">about half a cup of sesame dressing, or enough to lightly coat salad</span></li>
</ul></div><div><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Crispy onions:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 large onion, trimmed, peeled, cut in half, then thinly sliced, tossed lightly in flour</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 egg</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 cup of homo milk</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">3/4 cup of cake or all purpose</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon of paprika</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 teaspoon of baking powder</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">a pinch of sea salt</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">a small pot with about 2 cups of cooking oil</span></li>
</ul></div><div><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Chili Mayo:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 and 1/2 chopped, seeds removed, red chilies</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/2 cup of mayonnaise</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">juice from 1 fresh lime</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 teaspoon of chipotle pepper paste</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">puree all ingredients in food processor</span></li>
</ul></div><div><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Everything else:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2-3 large tuna steaks</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">6 egg buns, from Rideau bakery</span></li>
</ul></div>Mia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.com1tag:blogger.com,1999:blog-2382837665743634270.post-50891991528639528482011-03-13T12:38:00.000-07:002011-03-13T12:38:54.256-07:00Roasted Chicken and Sausage Lasagna<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;"></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Most likely everyone has had lasagna, and maybe even made their own. What I like about lasagna is that once you get the process right, you can personalize it and add your favorite ingredients. It doesn't have to be a basic, ground beef, tomato and cheese dish. This version, has roasted chicken, chorizo sausage, two homemade sauces and lots of fresh veggies. Great for welcoming back a good friend, from the great white north. (For Kathy, and 3 others)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHR4Awpgxi6JI1tgrq3Yj1ycrG3ZhjraNv9xNf1sZG3fgopn_T_-rcgEqoNkyCcyj_H0MwMa6kHI7m3zpk5piRA_xw3q-HszmJ1ZRWQwFXznBM4JsCHHY_DZSRvcFOfRGTxvIFq9tfWPhp/s1600/IMG_0673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHR4Awpgxi6JI1tgrq3Yj1ycrG3ZhjraNv9xNf1sZG3fgopn_T_-rcgEqoNkyCcyj_H0MwMa6kHI7m3zpk5piRA_xw3q-HszmJ1ZRWQwFXznBM4JsCHHY_DZSRvcFOfRGTxvIFq9tfWPhp/s320/IMG_0673.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNCPcmgTeoSmBzsxvZlxHFKbtrBttak_XJJHGw0ngTxkhF-gelBAtgslp6KeoumCBrv5G8njbzEpUqQILhjXv2aqIsnKK_Ls0iaDD4sudBodo6SUHYCX7jiKEupTIIyWFfkIdU_1mYsbo/s1600/IMG_0651.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNCPcmgTeoSmBzsxvZlxHFKbtrBttak_XJJHGw0ngTxkhF-gelBAtgslp6KeoumCBrv5G8njbzEpUqQILhjXv2aqIsnKK_Ls0iaDD4sudBodo6SUHYCX7jiKEupTIIyWFfkIdU_1mYsbo/s320/IMG_0651.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Wash and cut your peppers in half, put in a pan, set oven to broil and put on middle shelf of oven. They should be ready by the time your tomato sauce is simmering, in about half an hour. Keep an eye on them. For tomato sauce, follow directions 2 and 3 from 10 Veg Tomato Sauce, you can begin this once peppers are in.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmd-CSPXvmTqZH-lYz-QP8co9BLIS0PJ5LKgL8jCTYF7wRveA6QG2O-MNYzyNfS8WT1CCNI2LgrDtVNVNQezz-9PodhmwEzHMgXfLZmr0RJgJ_nebK5ij2dXo6xIVntno27edvkC8hFjLO/s1600/IMG_0653.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmd-CSPXvmTqZH-lYz-QP8co9BLIS0PJ5LKgL8jCTYF7wRveA6QG2O-MNYzyNfS8WT1CCNI2LgrDtVNVNQezz-9PodhmwEzHMgXfLZmr0RJgJ_nebK5ij2dXo6xIVntno27edvkC8hFjLO/s320/IMG_0653.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Meanwhile, once your tomato sauce in simmering, in another small pot, on med high heat melt 3 tablespoons of butter, once melted, add flour and mix well. Then while mixing, slowly add your milk, bring to a boil while stirring continuously. Reduce heat to low and add half an onion, with a bay leaf pinned to it with a clove. Stir to keep sauce from sticking, once the sauce starts to thicken ( in about 15 minutes) remove onion and discard, season with salt and pepper. Remove from heat</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCIrDtm7d7Li0Ss9NeTuLjlL3KPIQXB-HyzamPVqPcp2flr-52YZrwoA_PBVi4MlsTS-enKO71efisld1VhlWgkMU2jYZJ46QXRvnbRYW9vppG5s2m2zfVcttKPsgLqU532eqVfgVIWJT/s1600/IMG_0656.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCIrDtm7d7Li0Ss9NeTuLjlL3KPIQXB-HyzamPVqPcp2flr-52YZrwoA_PBVi4MlsTS-enKO71efisld1VhlWgkMU2jYZJ46QXRvnbRYW9vppG5s2m2zfVcttKPsgLqU532eqVfgVIWJT/s320/IMG_0656.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Sauce should be thick enough to coat a spoon.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJzoeWKhYeYnnMJYeHGUEw9kGd5ri3pTA71nVmGMhnJ_7TWeyi42iW_gPe-b70TUL-9DPaaFjkD5ofbtVUmgArTlL_G0Ns4f-2o3UY4jTLSxByo6d_wsB9D5B4s07s6hZWWCny5gB-7YM/s1600/IMG_0657.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJzoeWKhYeYnnMJYeHGUEw9kGd5ri3pTA71nVmGMhnJ_7TWeyi42iW_gPe-b70TUL-9DPaaFjkD5ofbtVUmgArTlL_G0Ns4f-2o3UY4jTLSxByo6d_wsB9D5B4s07s6hZWWCny5gB-7YM/s320/IMG_0657.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">While your tomato sauce is cooking, mix ricotta mixture, set aside</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53Riuf4Ka-lm8SBxphZ2lNADqHASjnARUjMaUxof0YZoHKKPHqQ0pJxewqhZpMbJ3EszbPqrH613puH_o7YYTTTQnYvhOd_bzAekBemTciWi5qmvMarBJug9MVLFnK8FQmQUAlmt-SL-z/s1600/IMG_0655.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53Riuf4Ka-lm8SBxphZ2lNADqHASjnARUjMaUxof0YZoHKKPHqQ0pJxewqhZpMbJ3EszbPqrH613puH_o7YYTTTQnYvhOd_bzAekBemTciWi5qmvMarBJug9MVLFnK8FQmQUAlmt-SL-z/s320/IMG_0655.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Remove peppers from oven, place in bowl and cover tightly with plastic wrap, the steam will help the skin come off peppers once they've cooled. Remove skin, seeds and slice. Set aside. </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwh37PdlTnb7w4v6zNOxrESJrBrBRtRiEiiyHTX01queACfKcjufQ23Uv3qAQ3XfTQdGiajFq0lfpPKJBOKb-l8Mvpq1bmg8YmBSlbdVtZMLk59d4uXKTOcntEnWMyRlnYGT3uG9EVTmcZ/s1600/IMG_0660.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwh37PdlTnb7w4v6zNOxrESJrBrBRtRiEiiyHTX01queACfKcjufQ23Uv3qAQ3XfTQdGiajFq0lfpPKJBOKb-l8Mvpq1bmg8YmBSlbdVtZMLk59d4uXKTOcntEnWMyRlnYGT3uG9EVTmcZ/s320/IMG_0660.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">At this point your tomato sauce is ready to be pureed, do so, then season with salt and pepper and basil. On stove top in a large pot, on med high, heat 1 tablespoon of olive oil, skin side down brown chicken and season with salt and pepper, add about 1 cup of tomato sauce and bake at 375*C for an hour (half for boneless), in last 15 minutes of cooking add sausages. Remove chicken, discard skin, it should just fall off the bone, so it can be shredded. Remove sausages and slice. While chicken is cooking you can saute mushrooms, with butter, salt and pepper, on med high heat until soft. (about 10 minutes) Set aside, then with the same pan, heat 1 tablespoon of olive oil and saute spinach for about 3 minutes. Season with salt and pepper and remove as much liquid as possible from spinach. </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5V5xzatBWWffmUvFGsL96JohL_DnKfcumAMS8_lpZ9hKX5HITJf9fpoV1UlDkGPmHHzc7_5_iE3SYkra7xB7oHOMP_zMwvmKEp8xt1udEbKKH1r6xN7upkPN079oFtzjM7oTQEgZpsvb3/s1600/IMG_0661.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5V5xzatBWWffmUvFGsL96JohL_DnKfcumAMS8_lpZ9hKX5HITJf9fpoV1UlDkGPmHHzc7_5_iE3SYkra7xB7oHOMP_zMwvmKEp8xt1udEbKKH1r6xN7upkPN079oFtzjM7oTQEgZpsvb3/s320/IMG_0661.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> In a large pot bring salted water to a boil, cook just a few lasagna sheets at a time, place them in boiling water and when they begin to float (in about 90 seconds) remove, strain and rinse with cold water. Cut your sheets to fit your pan, and make sure they aren't too wet before assembling lasagna. All your ingredients are now ready, start with a thin layer of tomato sauce on bottom of pan, then lasagna sheets. On each layer, spread sauce thinly and sprinkle with a little bit of mozzarella cheese. The order, and what your put on each layer doesn't matter, make it your own!!</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xe0A83JSh8lH4yp8XdodB8RlrdEo1JIHEuQDJaRGV0mTWBKzo-fsw3yBFnSt0IMdJCn9E3z5xabQXtt8HVh5Z_qD4B7RlF_aJFyv45huwj6ger6PQgTSB33VmPrYFt3RtI2fnxcJI6JV/s1600/IMG_0663.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xe0A83JSh8lH4yp8XdodB8RlrdEo1JIHEuQDJaRGV0mTWBKzo-fsw3yBFnSt0IMdJCn9E3z5xabQXtt8HVh5Z_qD4B7RlF_aJFyv45huwj6ger6PQgTSB33VmPrYFt3RtI2fnxcJI6JV/s320/IMG_0663.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">The top layer, again spread your sauce thinly, then add most of mozzarella. Cover with foil and bake at 375*C for an hour. Remove foil, turn oven up to 400*C and bake uncovered for 15 minutes, or until cheese is melted and beginning to brown. With left over cream sauce and tomato sauce, spoon a little on each plate, cut lasagna into desired sized cuts and place over plated sauce. </span></span></td></tr>
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;"><u><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></u></span></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li><span class="Apple-style-span" style="color: #3d85c6;"><u><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tomato Sauce:</span></u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 chopped sweet large onion</span></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">same amount chopped carrots (about a cup and a half)</span></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 chopped leek</span></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 garlic cloves</span></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cans of unseasoned chopped tomatoes (800g each)</span></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup of olive oil</span></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 - 10 fresh basil leaves chopped</span></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt and pepper to taste</span></span></li>
</ul><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Refer to <i>10 Veg Tomato Sauce</i> steps 2 and 3 for sauce, puree sauce, season and lastly add fresh basil.</span><br />
<ul></ul><div><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Bechamel Sauce:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">3 tablespoons of butter</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">3 generous tablespoons of flour</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 cups of homo milk</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/2 onion</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 bay leaf</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 clove</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">salt and pepper to taste</span></li>
</ul></div><div><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Ricotta Cheese Mixture:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 egg</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 and 1/2 cups of shredded Parmesan cheese</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 container of ricotta cheese ( 475g about 1 lb)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">8 -10 chopped fresh basil leaves, chopped</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">fresh cracked pepper, about 1 teaspoon</span></li>
</ul></div><div><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Everything else:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">6-10 fresh lasagna sheets (once they've been par boiled, cut them to size to fit your pan)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 Red peppers, roasted and chopped</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 package of cleaned fresh spinach, sauteed with 1 tablespoon of olive oil (once cooked, squeeze out most of the water)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 package of fresh mushrooms, chopped, sauteed with 1 tablespoon of butter</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 chicken breasts, bone in, skin on is optimal for flavor, but if you must boneless, skinless is fine. A purchased rotisserie chicken, would be great for this as well.</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 chorizo sausages</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Shredded mozzarella (450-500g about 1 lb)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Salt and pepper to taste</span></li>
</ul></div>Mia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.com1tag:blogger.com,1999:blog-2382837665743634270.post-28303733029166609092011-03-03T17:33:00.000-08:002011-05-16T12:44:32.112-07:00Port and Fig Glazed Pork Tenderloin with Mustard Lentils<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">I set out in search of pomegranates for this tenderloin dish. After scouring a few of my favorite grocers and specialty shops, I simply could not find any. Then, at the check-out, feeling a little discouraged, I saw these beautiful, ready to eat figs and I was newly inspired. So here it is; a sweet port and fig glazed pork tenderloin, with smoky warm romaine lettuce and creamy mustard lentils. Prepare your taste-buds because this is a sophisticated dish that's ready in just 45 minutes. (Serves 4) </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NZPnoupBuz7xF3y9Rh3CW1rAX0eiLWUA_-ayR-Cf-W8HyERWh8YML5auX25xHfvaJOieUXgkmTXjIGm-CfMz1O_V5E7M5eo4WOOvzood0CDrACoeiw_-TEme9_KHYGOyQReUAVil62CZ/s1600/IMG_0646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NZPnoupBuz7xF3y9Rh3CW1rAX0eiLWUA_-ayR-Cf-W8HyERWh8YML5auX25xHfvaJOieUXgkmTXjIGm-CfMz1O_V5E7M5eo4WOOvzood0CDrACoeiw_-TEme9_KHYGOyQReUAVil62CZ/s400/IMG_0646.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOTn4Kk6aU7EhVx_pIr4659i1KEl0SaFpqyyPca4NTxtCI59_ZuEKClEhhw3W1fuJ6iOkPweWn8Rx2C9IwxPRGFxKPStBGDysMtDKtAqqnBlKH9jOc-rJNvb7CQeuTCyHW7OcTF1YgPlV/s1600/IMG_0620.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOTn4Kk6aU7EhVx_pIr4659i1KEl0SaFpqyyPca4NTxtCI59_ZuEKClEhhw3W1fuJ6iOkPweWn8Rx2C9IwxPRGFxKPStBGDysMtDKtAqqnBlKH9jOc-rJNvb7CQeuTCyHW7OcTF1YgPlV/s320/IMG_0620.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Start by marinating your tenderloin and refrigerate. You can do this the night before, but a few hours before cooking is fine as well.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBooY49WET27OkNEB0avRGyj1hz4Ag8yWKcC2XmWjH1V4aIqPms2uZlDXfisq4Qpal9do5xuSypIp7iGG3SG8xE7Fm-igyIhN5jMF_rfFwj18E8HLzOIeu124IT8iRrK4RenZwm2lVq5wh/s1600/IMG_0626.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBooY49WET27OkNEB0avRGyj1hz4Ag8yWKcC2XmWjH1V4aIqPms2uZlDXfisq4Qpal9do5xuSypIp7iGG3SG8xE7Fm-igyIhN5jMF_rfFwj18E8HLzOIeu124IT8iRrK4RenZwm2lVq5wh/s320/IMG_0626.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">In a large pot, on med high heat add 1 tbsp of butter and saute one whole chopped shallot until softened (about 5 minutes) add rinsed lentils, about 2 cups of chicken stock (enough to cover lentils) and bring to a simmer. Then add 1/2 cup of heavy cream, 2 tbsp of butter, 4 tbsp of prepared mustard and about 1 tsp of each salt and pepper. Bring to a simmer, cover and remove from heat.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3laZfbJ2labIOqMOXFTZUQKWtQAo_I4A1VtN41-Jda5Vi7oNZxC6RSdeDNJJeSXaxhMBtfRoyplioJOBYl03Z5WirKGV-GYDnDJMpv-vZV3QJGNi7UkPSNsiklrzUTMWEXgfniqjm4Cn/s1600/IMG_0628.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3laZfbJ2labIOqMOXFTZUQKWtQAo_I4A1VtN41-Jda5Vi7oNZxC6RSdeDNJJeSXaxhMBtfRoyplioJOBYl03Z5WirKGV-GYDnDJMpv-vZV3QJGNi7UkPSNsiklrzUTMWEXgfniqjm4Cn/s320/IMG_0628.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Meanwhile in another large pot, bring 2 1/2 cups of chicken stock, 1 cup of pomegranate juice, 1/2 cup of port, 1/4 cup of maple syrup and 1/4 cup of worcestershire sauce to a boil. Reduce heat and let simmer for 15 minutes.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9M4zR-E6ucbqYzDhtwMudQWMSF6X2coYRPnIEtAW107r6f0gXAEdkvN3T_psUUH15HL7Lr4R2oRp5liGJ1ZHIuf_ePol2Mst_hYhtcJUHuj9RyGNeu4TCZYeOy77OyOYQG7WztriXEnx7/s1600/IMG_0635.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9M4zR-E6ucbqYzDhtwMudQWMSF6X2coYRPnIEtAW107r6f0gXAEdkvN3T_psUUH15HL7Lr4R2oRp5liGJ1ZHIuf_ePol2Mst_hYhtcJUHuj9RyGNeu4TCZYeOy77OyOYQG7WztriXEnx7/s320/IMG_0635.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Preheat oven to 350*C, cover lentils and put in oven.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLNCAYezZLTtVDBqRx24HCgBtgRQ4t1Nl60oBph2WT9iNRuEqbKJm2D9_qqIjOvuvgyo2oX077nUtFhSiguvqaRq8QLqKWzngBBplVzBjkZTfPHHL3AiipgSO0sY_qztgZRDiv8I7fK0Tk/s1600/IMG_0636.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLNCAYezZLTtVDBqRx24HCgBtgRQ4t1Nl60oBph2WT9iNRuEqbKJm2D9_qqIjOvuvgyo2oX077nUtFhSiguvqaRq8QLqKWzngBBplVzBjkZTfPHHL3AiipgSO0sY_qztgZRDiv8I7fK0Tk/s320/IMG_0636.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Bring 1 tbsp of each butter and olive oil to a sizzle on med high heat in a pan. Gently put in tenderloin and sear meat. Rotate the meat 4 times and brown each side of the meat for about 2 minutes per side.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhut47ol3mOrbzKHGLDkNB0t9RIyAf_er-Gh_Mu97CS_GwwiS4sR6v3ZApyj1ZnCmmW9Rc5_9Zu-wZkehAokk7vdhSq4ojLD-KhUzop3IvIwy6xVjF4fUhm2ElrmteHZ61Z3HuiaCU0uYzm/s1600/IMG_0632.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhut47ol3mOrbzKHGLDkNB0t9RIyAf_er-Gh_Mu97CS_GwwiS4sR6v3ZApyj1ZnCmmW9Rc5_9Zu-wZkehAokk7vdhSq4ojLD-KhUzop3IvIwy6xVjF4fUhm2ElrmteHZ61Z3HuiaCU0uYzm/s320/IMG_0632.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">While meat is browning, cut your figs into quarters.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xxDwlj6yy3IFQJVEq4vkVCZ1_11U8t3TqhF1-6Dita0jQ_zs1-trX4zOBQol83-dcZy76As4V4o11n3pInYaRfyJQdqCDBydjwCSMiwv4WZQQoKwBjPVHWUNwnLeT4dvxwjh9WlkTCxp/s1600/IMG_0638.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xxDwlj6yy3IFQJVEq4vkVCZ1_11U8t3TqhF1-6Dita0jQ_zs1-trX4zOBQol83-dcZy76As4V4o11n3pInYaRfyJQdqCDBydjwCSMiwv4WZQQoKwBjPVHWUNwnLeT4dvxwjh9WlkTCxp/s320/IMG_0638.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Remove tenderloin from pan and place in glaze, spoon glaze over meat , then place figs into pot. Put in oven uncovered and bake for 20 minutes for medium pork. Pork will be a touch pink in the middle, if you're not comfortable with pink pork, cook 5 minutes longer.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6JKp3Fs1-LWqLMpB_5dRYOq2Q1xJsV3e7Ec2NEiedS6-5ERl2K9k9d_vQf_u7Msx7BgWzYHHrdZLLj4ycVLQEqtPbwPKyXJeDEIIU0JtnqmRK6EpwLnTGq9ozvFHvIHVjZWj3eLOztB-/s1600/IMG_0642.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6JKp3Fs1-LWqLMpB_5dRYOq2Q1xJsV3e7Ec2NEiedS6-5ERl2K9k9d_vQf_u7Msx7BgWzYHHrdZLLj4ycVLQEqtPbwPKyXJeDEIIU0JtnqmRK6EpwLnTGq9ozvFHvIHVjZWj3eLOztB-/s320/IMG_0642.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Remove pork from pot, cover with foil and let rest for 5 minutes.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Suh1CHglk2FqEpnkbYzdoIcQ0IUtewaytC_FF_5kbpSIN8WtZI7lPVdwz02w-aKsLdsXvw_Ee2zXEu8qZZ5Ux_DNxfZ43K3CIiDLpe0JwcXN9jaOszIs7tjAyz9KQN-98xO_pNDV983U/s1600/IMG_0640.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Suh1CHglk2FqEpnkbYzdoIcQ0IUtewaytC_FF_5kbpSIN8WtZI7lPVdwz02w-aKsLdsXvw_Ee2zXEu8qZZ5Ux_DNxfZ43K3CIiDLpe0JwcXN9jaOszIs7tjAyz9KQN-98xO_pNDV983U/s320/IMG_0640.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">While your meat is resting, heat 1 tbsp of olive oil in a pan on high heat, when it begins to smoke, remove from heat and add clean, trimmed romaine lettuce, season with salt and pepper. Toss lettuce and remove right away, you just want to warm the lettuce and give it a smoky flavor. </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTSasD8Va82W9zT85TnMmJYHBvNVguT9fkLxqYTtcnddApeSDALanwkhckTzumG7OlVSsWEwqxKoaEC3IjVvNdreMqgEFa7qpfzjQK4rTdgWMK7SkKrAYgUbfv-FaTDR1vihNyLQkg4jB/s1600/IMG_0643.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTSasD8Va82W9zT85TnMmJYHBvNVguT9fkLxqYTtcnddApeSDALanwkhckTzumG7OlVSsWEwqxKoaEC3IjVvNdreMqgEFa7qpfzjQK4rTdgWMK7SkKrAYgUbfv-FaTDR1vihNyLQkg4jB/s400/IMG_0643.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Remove lentils from oven and plate, with sliced pork, lettuce and spoon glaze over pork. Be gentle with figs, they are quite delicate. Finally, enjoy!<br />
<br />
<br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><div style="text-align: left;"><span class="Apple-style-span" style="color: #3d85c6;"><u>Ingredients:</u></span></div><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="color: #3d85c6;"><u>Pork Marinade:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 tsp chipotle paste</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">2 tbsps of olive oil</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">juice from 1 fresh lime</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1/2 tsp of fresh ginger, chopped</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 garlic clove, chopped</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 tbsp of port</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">salt and pepper about 1 tsp of each</span></li>
</ul><div><ul><li><span class="Apple-style-span" style="color: #3d85c6;"><u>Port Glaze:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">2 1/2 cups of chicken stock</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 cup of pomegranate juice</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1/2 cup of port</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1/4 cup of maple syrup</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1/4 cup of worcestershire sauce</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">4 figs, quartered</span></li>
</ul></div><div><ul><li><span class="Apple-style-span" style="color: #3d85c6;"><u>Mustard lentils:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 cup of red lentils</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">2 cups of chicken stock</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">4 tbsps of prepared mustard, I used 2 of maple whole grain, and 2 dijon</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1/2 cup of heavy cream</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">3 tbsps of butter</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">salt and pepper to taste</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 whole shallot</span></li>
</ul><div><span class="Apple-style-span" style="color: #3d85c6;"><br />
</span></div></div><div><ul><li><span class="Apple-style-span" style="color: #3d85c6;"><u>Everything else:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 pork tenderloin, cooked, then sliced.</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">fresh romaine heart , about 3 per person ( with 1 tbsp of olive oil and salt and pepper) you could also use spinach, kale or brussel sprouts. </span></li>
</ul></div></div></span></span></td></tr>
</tbody></table>Mia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.com4tag:blogger.com,1999:blog-2382837665743634270.post-16742801704659464892011-02-24T18:27:00.000-08:002011-02-24T21:24:34.865-08:00Steak and Raita lettuce wraps<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Tired of Taco Night? Try these spicy steak and cool raita lettuce wraps. Just as fun to assemble, but twice the flavor. Easy to prepare ahead, so if you're having a dinner party spend your time with your guests and not slaving away in the kitchen. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">(Serves 4)</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmS7woucxeQaAYUfMt1ayWOnJZU36vqwz1MHgS6SkN6AI8HOEtxPl1MtBEVlVR7UwY3VUfWUtApu94-3qo8pb-nWMzXyv7pp_sC8DCuMaHJ4VGGrMpdJhxw_KifJhbAqpDKiRqsTewo4e-/s1600/IMG_0611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmS7woucxeQaAYUfMt1ayWOnJZU36vqwz1MHgS6SkN6AI8HOEtxPl1MtBEVlVR7UwY3VUfWUtApu94-3qo8pb-nWMzXyv7pp_sC8DCuMaHJ4VGGrMpdJhxw_KifJhbAqpDKiRqsTewo4e-/s400/IMG_0611.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffhp4ix9cJ2vHjJWbFRTCOzASTh9UQMbZg0l3mkletMRWpuBqO1o9lzLwmmfVoxwuuq_EsApyJjnDZNl6Ham2ddUg46h7LvAfoOAxzeshvYVdSR5tdooBrVC3L6hMw5qW0_ZsglGxwF4Y/s1600/IMG_0584.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffhp4ix9cJ2vHjJWbFRTCOzASTh9UQMbZg0l3mkletMRWpuBqO1o9lzLwmmfVoxwuuq_EsApyJjnDZNl6Ham2ddUg46h7LvAfoOAxzeshvYVdSR5tdooBrVC3L6hMw5qW0_ZsglGxwF4Y/s320/IMG_0584.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Start by preparing your Raita*, peel, remove seeds and chop cucumber. Put in food processor with green onions, 2 garlic cloves, fresh cilantro, yogurt, mayonnaise, fresh lime juice, 1 tsp of paprika, salt and pepper to taste. Make ahead and refrigerate to let the flavors combine.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EmBfoQ0kB4yvXTKVnqtPiR91nTEJhH-CI9DGlDduCTABgNIzoQ5iXoc8RV6o5OuGVNFHIgVgT8o_nw0-gpLg2pEcYR_ZGIfvoPtCq_LQzPk_Gk2f68rifjhDfI6AMdBUg_66c6M6yDzq/s1600/IMG_0586.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EmBfoQ0kB4yvXTKVnqtPiR91nTEJhH-CI9DGlDduCTABgNIzoQ5iXoc8RV6o5OuGVNFHIgVgT8o_nw0-gpLg2pEcYR_ZGIfvoPtCq_LQzPk_Gk2f68rifjhDfI6AMdBUg_66c6M6yDzq/s320/IMG_0586.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Steak Marinade: combine 1/4 cup of ketchup, 2 tsp of olive oil, 2 tsp red wine vinegar, 1tsp chipotle paste, 1 tsp paprika, 2 tbsp worcestershire sauce, 2tbsp shoyu (or soy sauce) and 1 chopped garlic clove. Pour over steaks and refrigerate for several hours, or make ahead the night before. </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGvZV8LmkIwLkgfhWGSYswBixfqsLi7217WPfaY3bobgXR_k5vtHA0rrMZwa1On7-QGrUhkLPxGCCbkfQtWv4mpE1fmhiQF_tjjDrF2gFK2ixPzN9Ebj2IrbK0iM1h_51LJcLIpnCPcxO/s1600/IMG_0588.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGvZV8LmkIwLkgfhWGSYswBixfqsLi7217WPfaY3bobgXR_k5vtHA0rrMZwa1On7-QGrUhkLPxGCCbkfQtWv4mpE1fmhiQF_tjjDrF2gFK2ixPzN9Ebj2IrbK0iM1h_51LJcLIpnCPcxO/s320/IMG_0588.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Clean button mushrooms by brushing with a dry paper towel. Toss in 1/4 cup of shoyu, 3tbsp of worcestershire sauce and 1 tbsp of steak spice. Let mushrooms marinate for about an hour before cooking. At this time you can also wash and dry lettuce and set aside until ready to serve. Keep lettuce dry and cool to keep lettuce crisp.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiywE35iZ9ZhqXMHRxsGzi_q8XTV7dIs_xY-2Jqd8jHMHRSDWJoZ5rTz2K7CC8Cljh5LI3k6PnT-Lvx6HBxuzNbyGoFv2yXz0BSzm_uG-0vxrSLcdKWYZbyTXgGhPJRMjYiRH1HGPyJixUo/s1600/IMG_0590.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiywE35iZ9ZhqXMHRxsGzi_q8XTV7dIs_xY-2Jqd8jHMHRSDWJoZ5rTz2K7CC8Cljh5LI3k6PnT-Lvx6HBxuzNbyGoFv2yXz0BSzm_uG-0vxrSLcdKWYZbyTXgGhPJRMjYiRH1HGPyJixUo/s320/IMG_0590.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Remove steaks from fridge and let sit for about an hour. Then in hot pan or bbq, cook steaks. I used NY striploins, about 2 inches thick, on med high heat, I cooked each side for 4 minutes for med-rare. Brush marinade onto steaks while cooking.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSTYxYnoSpGOKO9CgJ-PITw5-W3oK-caXfeYnPkITseuHLqT8mXpGQcrhP7a6zGq65yD-Ie7Lpzt3_m9bIKEsdFztxY_Bih-pNQR5F7jDFQBqdy34BEttMADTnnmoja-n0lPEjPQZhkGy/s1600/IMG_0597.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSTYxYnoSpGOKO9CgJ-PITw5-W3oK-caXfeYnPkITseuHLqT8mXpGQcrhP7a6zGq65yD-Ie7Lpzt3_m9bIKEsdFztxY_Bih-pNQR5F7jDFQBqdy34BEttMADTnnmoja-n0lPEjPQZhkGy/s320/IMG_0597.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Remove steaks from heat and cover with aluminum foil and let rest for 10 minutes. While steaks are resting, in 2 hot pans, add 1tbsp of butter to each on med high heat. In one, saute mushrooms, in other, saute red peppers with 2 tbsp of ketchup, 1 tbsp of red wine vinegar and some fresh cracked black pepper. Cook both peppers and mushrooms until tender, about 10 minutes. </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQmXlyQH-rOs4ZaXyjf7vPFhPTAPd7NuAvZ0LPfmwrevrMPC412niPZRenQW-bYcJyEy_0nPDvZ9sB65x3NmPbKUDyuqCzTQHJaHipUOuDKmResAVs-IqiKs27zTmqE-jWp1Qc6TWvD8R/s1600/IMG_0604.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQmXlyQH-rOs4ZaXyjf7vPFhPTAPd7NuAvZ0LPfmwrevrMPC412niPZRenQW-bYcJyEy_0nPDvZ9sB65x3NmPbKUDyuqCzTQHJaHipUOuDKmResAVs-IqiKs27zTmqE-jWp1Qc6TWvD8R/s400/IMG_0604.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Slice steak and assemble a platter so that everyone can make their own wraps.</span></span></td></tr>
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<div><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u></span></div><div><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u><br />
</u></span></div><div><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Raita:</u> </span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 cup of plain Greek yogurt</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/4 cup of mayonnaise</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">juice from one fresh lime</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 whole cucumber</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">about 2 handfuls of fresh cilantro leaves</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 garlic cloves</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 tsp paprika</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">salt and pepper to taste</span></li>
</ul><div><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Steak Marinade:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/4 cup of ketchup</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 tsp olive oil</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 tsp red wine vinegar</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 tsp chipotle paste</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 tsp paprika</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 tbsp worcestershire sauce</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 tbsp shoyu ( or soy sauce)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 chopped garlic clove</span></li>
</ul><div><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Mushroom Marinade:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/4 cup shoyu</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">3 tbsp of worcestershire sauce</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 tbsp steak spice</span></li>
</ul><div><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><u>Everything else:</u></span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 container of button mushrooms</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 red bell pepper ( with 2 tbsp ketchup, 1 tbsp red wine vinegar and fresh cracked pepper)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 head of bib lettuce, boston lettuce or 2 heads of romaine hearts</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">steak enough for 4 people, ( I used 2, 10 ounce NY striploins from Saslove's meat market) <a href="http://www.saslovesmeat.com/">http://www.saslovesmeat.com/</a></span></li>
</ul><div>* <span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Raita is a yogurt based sauce, typically served as a cooling agent for spicy dishes in Indian cuisine.</span></div></div><div><br />
</div>Mia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.com2tag:blogger.com,1999:blog-2382837665743634270.post-48593714215376860442011-02-17T23:28:00.000-08:002011-03-06T00:43:41.659-08:0010 Veg Tomato Sauce<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">To me, nothing says comfort food like spaghetti. Serve it with a perfectly cooked striploin steak and you have the ultimate meal. This recipe is for a hearty tomato sauce, packed full of 10 different vegetables. Every step is an exercise in building flavor, so that every veggie's taste is highlighted and enhanced. Bon appetit! (makes about 3L)</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKs7E93QCGtSKb4zgLZIpAxscoOjUdRhWtIrWM2C1fRRB92A97wlB63YrGgcVM4ae5Ee7PXY54F0d0-1T1FbJPOV8LoUEhLZ1IsHqjS-nepaJQN8ZF1-5DXQKDdRpNVX5LzbkhBEjfzJSY/s1600/IMG_0570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKs7E93QCGtSKb4zgLZIpAxscoOjUdRhWtIrWM2C1fRRB92A97wlB63YrGgcVM4ae5Ee7PXY54F0d0-1T1FbJPOV8LoUEhLZ1IsHqjS-nepaJQN8ZF1-5DXQKDdRpNVX5LzbkhBEjfzJSY/s400/IMG_0570.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ECVruUeoxfWmfUIJ1xtZgn0Y2qERt3NzQxLmjhFiIa-D0mkoORs6VErLBHfq8_R33cGYDMaQbBE4hCzZcDT0I_izknIQ5AaBGjRXQB4m7WeW1cTibMXskRFaGEpMzFEQbAkt9xklVcfc/s1600/IMG_0560.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ECVruUeoxfWmfUIJ1xtZgn0Y2qERt3NzQxLmjhFiIa-D0mkoORs6VErLBHfq8_R33cGYDMaQbBE4hCzZcDT0I_izknIQ5AaBGjRXQB4m7WeW1cTibMXskRFaGEpMzFEQbAkt9xklVcfc/s320/IMG_0560.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">In a large pot bring salted (about 1tsp of salt) water (enough to cover broccoli and cauliflower) to a boil, cook broccoli and cauliflower for 3 minutes, drain then return to pan. Add 2tbsp of butter, grated Romano cheese and 1 tbsp of cracked black pepper, toss and set aside until later. </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUIKEyFMadCBJgxmLdyOdPpJGUubgUOS2QfFDW4PsfiaGkt3xra-pB9kw1NtJFKRNbjJpm2vv0G3XL4d4OAZNoUvFPgroYsNlS-7npVcnsV2DOREXVpXDk6Wa2wfEYIxIDdiSwuIPiMdgM/s1600/IMG_0554.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUIKEyFMadCBJgxmLdyOdPpJGUubgUOS2QfFDW4PsfiaGkt3xra-pB9kw1NtJFKRNbjJpm2vv0G3XL4d4OAZNoUvFPgroYsNlS-7npVcnsV2DOREXVpXDk6Wa2wfEYIxIDdiSwuIPiMdgM/s320/IMG_0554.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Meanwhile in another large pot, on med high heat, bring 1tbsp of butter and 1 tbsp of olive oil to a sizzle, add chopped onion, carrots, garlic and leeks, saute until soft, about 10 minutes.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_-__MGs-7LfpdR-oC4rOgF74Nc_hasTt8pOtfWesZTUbhjUwy1bRkGYxdpygSNsmYD_p5JsikjDNUeWLcSc-Lr7TSVQgZyKk5cx0GWLubUQVCZPd9224LndT50nSe3MAadKtBLioNQQg/s1600/IMG_0559.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_-__MGs-7LfpdR-oC4rOgF74Nc_hasTt8pOtfWesZTUbhjUwy1bRkGYxdpygSNsmYD_p5JsikjDNUeWLcSc-Lr7TSVQgZyKk5cx0GWLubUQVCZPd9224LndT50nSe3MAadKtBLioNQQg/s320/IMG_0559.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Add tomatoes and 1 cup of olive oil to previous mixture, bring to a boil on high, then reduce heat to med and simmer for about 45 minutes.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv4TKQ2AsiZ4o4RSb_m5y53oa5JfnKIHcTBGFXAkXTkKmgrI7daEvgQNI_1SXh3Ax621zpzV3K8unk_hJVMQkpFNmw0ZY4noVVA2OMTEt-6MVYoE8IKfTrVQEtNlfEaV0jJsNmXoOQAx2w/s1600/IMG_0563.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv4TKQ2AsiZ4o4RSb_m5y53oa5JfnKIHcTBGFXAkXTkKmgrI7daEvgQNI_1SXh3Ax621zpzV3K8unk_hJVMQkpFNmw0ZY4noVVA2OMTEt-6MVYoE8IKfTrVQEtNlfEaV0jJsNmXoOQAx2w/s320/IMG_0563.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">While your sauce is simmering, in another pan heat 2 tbsp of butter and 1 tbsp of olive oil on med high, saute mushrooms first until they begin to turn golden, about 10mins. Then add chopped zucchini and red peppers and oregano and saute for another 5 minutes. Remove from heat and set aside.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dDkUk__TVDpdIDIXgKar8jm7wJyyx1fwHO2DRdUi0r1QJPL4t8u2eNjky5PHicc6vljC2CSltEGzlclaYebDL59I5F4gjVpQmyTV6xRCS0nJAYlQfOl2oaU2J4E9XgKAqhU9fp6uhvnY/s1600/IMG_0566.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8dDkUk__TVDpdIDIXgKar8jm7wJyyx1fwHO2DRdUi0r1QJPL4t8u2eNjky5PHicc6vljC2CSltEGzlclaYebDL59I5F4gjVpQmyTV6xRCS0nJAYlQfOl2oaU2J4E9XgKAqhU9fp6uhvnY/s320/IMG_0566.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">In batches with food processor or hand mixer, puree tomato, onion, carrot and leek mixture. Return to pot and add, mushroom mixture, and broccoli mixture. Add fresh basil, salt and pepper to taste ( about 2 tbsp of each). You can also add a little fresh cream if you'd like. Simmer to allow flavors to blend, then serve with fresh pasta or spaghetti squash.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5OxHmVrWUNgLJnO9Nkjyk-nJkVDyBAq1ni9P7b31gqCTDvrXUzCFSg2IOz-W8bYI0gIyw0nO_u_XnNZfILd3yQ6zhPHw6QRc67YZqF2_dA56-X2r-j2MRaVURcGqWVE3JF2AePqlpBDnm/s1600/IMG_0572.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5OxHmVrWUNgLJnO9Nkjyk-nJkVDyBAq1ni9P7b31gqCTDvrXUzCFSg2IOz-W8bYI0gIyw0nO_u_XnNZfILd3yQ6zhPHw6QRc67YZqF2_dA56-X2r-j2MRaVURcGqWVE3JF2AePqlpBDnm/s400/IMG_0572.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">This sauce is a great base, you can add ground beef, turkey or chorizo sausage. Or serve it with your favorite white fish or red meat.<br />
<br />
<br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><div style="text-align: left;"><u>Ingredients:</u></div><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="color: #3d85c6;">1/2 a cauliflower head cleaned, stems removed, chopped uniformly</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">equal amount of broccoli or broccolini (about 3 florets)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1/2 large sweet onion, chopped</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">chopped carrots (same amount as onion)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 leek (cleaned and chopped, refer to <i>Leek and potato soup</i> for know how)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 zucchini chopped</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 and a1/2 cups of chopped mushrooms</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">8-10 fresh basil leaves, chopped</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">4 garlic cloves, chopped (or more)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 red pepper</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">2 tbsp dried oregano (fresh is great too)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">2 cans of whole or chopped unseasoned tomatoes ( 800ml each)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1cup and 2 tbsp of olive oil</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">5 tbsp of butter</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">3 tbsp of cracked black pepper (to taste)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">2-3 tbsp of sea salt (to taste)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 and1/4 cup shredded romano pedano cheese</span></li>
</ul><div><span class="Apple-style-span" style="color: #3d85c6;">optional; add 1/4 cup of heavy cream.</span></div></div></span></span></td></tr>
</tbody></table>Mia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.com0tag:blogger.com,1999:blog-2382837665743634270.post-64194893807177863142011-02-04T16:05:00.000-08:002011-02-04T21:44:26.331-08:00Maple and chili glazed duck with creamy barley risotto<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #3d85c6;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;">Creamy, buttery, cheesy risotto is one of my favorite dishes. While it's traditionally made with arborio rice, this version is made with pearl barley. Served with decadent duck breast, this dish is sure to impress your guests. But what will impress you, is how easy this dish is to prepare. ( serves 4)</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVnLl40Xgh2MpO6AUjJHOaAITi7rGIY5TTm2l3OMd6ZRTPW4IZTrkMwb3rVopETN5Df4Cya9mt1dsvE-YlMiHZvv3Ns_S8kUmOjNVrNZxwRl6UQpO0WfCcGSVZ6qtHz8Go7zaZn-ycrmA/s1600/IMG_0426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVnLl40Xgh2MpO6AUjJHOaAITi7rGIY5TTm2l3OMd6ZRTPW4IZTrkMwb3rVopETN5Df4Cya9mt1dsvE-YlMiHZvv3Ns_S8kUmOjNVrNZxwRl6UQpO0WfCcGSVZ6qtHz8Go7zaZn-ycrmA/s400/IMG_0426.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ab5dMfxeh0pN2zZAmf4OZBCG6MWkn7-ij8_-M-7GopU_wHsdiNGrN2CBN5Iy2OOeVX3sP39Ut9PFDsmeDq2R4i1PXnCo-E5F43GMJrAwcyuLFhT01xHeB7ghMhdUv0IictjxvhzWRUmM/s1600/IMG_0392.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ab5dMfxeh0pN2zZAmf4OZBCG6MWkn7-ij8_-M-7GopU_wHsdiNGrN2CBN5Iy2OOeVX3sP39Ut9PFDsmeDq2R4i1PXnCo-E5F43GMJrAwcyuLFhT01xHeB7ghMhdUv0IictjxvhzWRUmM/s320/IMG_0392.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">In a small pot, bring maple syrup, beef broth and chili flakes to a boil. Reduce heat and simmer for about 15 minutes. Until liquid reduces to about half. </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">In another large pot, heat stock and keep on low heat.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoboSEO2KdYhZ6UbssTorDVN5_cQKZgmo8YKa9O0qCIMyC2bdA7U2tSdqA1zRzgCgRMvfEuCESCcgW_-c9kiCHLDPAfBGo2FsRZuvEoKAc8MWP2rkNz7gLCwb22IEyR78_mBTXPmJU_nFh/s1600/IMG_0400.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoboSEO2KdYhZ6UbssTorDVN5_cQKZgmo8YKa9O0qCIMyC2bdA7U2tSdqA1zRzgCgRMvfEuCESCcgW_-c9kiCHLDPAfBGo2FsRZuvEoKAc8MWP2rkNz7gLCwb22IEyR78_mBTXPmJU_nFh/s320/IMG_0400.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> In a third large pot, on med high heat saute chopped onion and shallots in 2tbsp of butter and 1 tbsp of cooking oil until soft (about 5 minutes). Add rinsed barley. One ladle at a time, add hot stock and stir until liquid is absorbed, repeat this step until all stock has been added to barley. Stir continuously, to keep barley from sticking to pot. This takes about 45 minutes.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuw631_opPyyVi4_wSyxPDx4Otx4KZoKnFko5JN_tt-0OkjUBD17luKFEKdnu0aOHprWDyge427oEW_b61s0czSvA4ffY5MKQ_LXVAg724pm1269TYqUgPAEocFMw56awVdFwH_-CuB2ak/s1600/IMG_0412.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuw631_opPyyVi4_wSyxPDx4Otx4KZoKnFko5JN_tt-0OkjUBD17luKFEKdnu0aOHprWDyge427oEW_b61s0czSvA4ffY5MKQ_LXVAg724pm1269TYqUgPAEocFMw56awVdFwH_-CuB2ak/s320/IMG_0412.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Meanwhile, in another saute pan, heat on med high 1 tbsp of butter and 1 tbsp of cooking oil. Once butter is completely melted, add chopped mushrooms, fresh ground pepper and shoyu ( organic soy sauce) or salt. Saute until soft (about 10 minutes). Remove from heat and add peas. Set aside. </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmqjR3J6KoIRmuVxoDrhAlgS2XuIdQgwSWjMmQVwClGnEaz9aB69jaAnT_maT60okUc3RZM6nCv6yAKuSdwXrMSBDI15KURPWrD1xNMeWhxrWO-WqCUHrAdaYczTp7c4RwqhbuM3_LO3R/s1600/IMG_0415.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmqjR3J6KoIRmuVxoDrhAlgS2XuIdQgwSWjMmQVwClGnEaz9aB69jaAnT_maT60okUc3RZM6nCv6yAKuSdwXrMSBDI15KURPWrD1xNMeWhxrWO-WqCUHrAdaYczTp7c4RwqhbuM3_LO3R/s320/IMG_0415.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Once all of the stock has been absorbed, remove pot from heat and add grated cheese and 2 tbsp of butter and stir. Also stir in mushroom and pea mixture. Remember to taste while cooking and add seasoning where you feel it's necessary. When all is combined, put lid on pot and set aside. Risotto will stay hot until you're ready to serve.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-cgn__ruC_A7sMpCvm4xdVxkBQNUs__MDyuYKiyL40iS4sDcYsmUFMPbCvx-vyu86TAArIxC3s3KzyE9Vt9hQYEAyXzYu31cRpRWj-CYocvF-3nLYVP5AS6_B6HNGxayGrXB8uPyvUKb/s1600/IMG_0387.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-cgn__ruC_A7sMpCvm4xdVxkBQNUs__MDyuYKiyL40iS4sDcYsmUFMPbCvx-vyu86TAArIxC3s3KzyE9Vt9hQYEAyXzYu31cRpRWj-CYocvF-3nLYVP5AS6_B6HNGxayGrXB8uPyvUKb/s320/IMG_0387.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Take, thawed duck breasts and score skin. ( with a sharp knife, cut through the skin, almost all the way through the layer of fat, on a diagonal, you'll cut a checkerboard pattern) Season duck, with salt, pepper and paprika.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_DFOdeImgvU1bR03sb-fv14RCOPQlWiRKAjNxJFJy0bdw6-Vt4aqWCLG_P3sNXkY6CtSIsACETWyajdO5vNXzAEw0C7H_JDP3dAa5qzLpWLQfs4sv253sjJiDrydUotxtfGfy2eA-97U/s1600/IMG_0395.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_DFOdeImgvU1bR03sb-fv14RCOPQlWiRKAjNxJFJy0bdw6-Vt4aqWCLG_P3sNXkY6CtSIsACETWyajdO5vNXzAEw0C7H_JDP3dAa5qzLpWLQfs4sv253sjJiDrydUotxtfGfy2eA-97U/s320/IMG_0395.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">In a saute pan, heat 1 tbsp of butter, and 1 tbsp of cooking oil on med high heat. When butter reaches a sizzling point, gently place duck, skin side down into hot pan. Cook, for 5 minutes and turn over and cook for another 8 minutes. ( for med rare) *</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3DVBzjMAWgqAyTD7YIVJqzufrhrF068QRhvnwF1uNjYoARk9eNqO9VeOiE5CtKDXK8ojWn4bKIgHlyV2aosU-ZVWF1G9U6fKxcvyYmz31lEoQ8kdWgWrKAgTN4g9SqtD98LzA3hLsaqZ/s1600/IMG_0399.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3DVBzjMAWgqAyTD7YIVJqzufrhrF068QRhvnwF1uNjYoARk9eNqO9VeOiE5CtKDXK8ojWn4bKIgHlyV2aosU-ZVWF1G9U6fKxcvyYmz31lEoQ8kdWgWrKAgTN4g9SqtD98LzA3hLsaqZ/s320/IMG_0399.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Remove duck from pan, cover with aluminum foil and let sit for 10 minutes.</span></span></td></tr>
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<tr><td style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeTQXH8dhnmVTpuDeoJbnuGxLmhSGHqjVrjNU64E4GG9kCh-AZynRLBDUElWVf-Il55veU-WKsOAq8A0bNSeB4LJfxeLoNpB7i4mDfTGVLxamV7RkcCLK0aSZmj10IA5dbepPjo0hB55X/s1600/IMG_0427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeTQXH8dhnmVTpuDeoJbnuGxLmhSGHqjVrjNU64E4GG9kCh-AZynRLBDUElWVf-Il55veU-WKsOAq8A0bNSeB4LJfxeLoNpB7i4mDfTGVLxamV7RkcCLK0aSZmj10IA5dbepPjo0hB55X/s400/IMG_0427.jpg" width="266" /></a></div><br />
</td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Slice duck and serve over risotto. Spoon about 2 tbsp of maple glaze over duck . Enjoy!</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><div style="text-align: left;"><u>Ingredients:</u></div></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="color: #3d85c6;">2 Thawed duck breasts ( purchased from Aubrey's Butcher shop <a href="http://www.aubreysmeats.ca/">http://www.aubreysmeats.ca/</a> )</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1/2 cup real maple syrup</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 cup beef broth</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 tsp of chili flakes</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1.8L of chicken (or vegetable) stock (2 standard containers)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">2 cups of rinsed pearl barley ( hulled in great too, but be prepared to double your cooking time)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1/2 sweet onion, chopped</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 shallot, chopped</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">2 cups of mushrooms, chopped</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 1/2 cups sweet peas, fresh or frozen</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">2 tbsp shoyu ( organic soy sauce)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 tsp of paprika</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">1 cup grated Parmesan cheese ( I used romano pedano)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">6 tbsp butter ( approximately)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">3 tbsp cooking oil (approximately)</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6;">salt and pepper to taste</span></li>
</ul><div>* Cooking with butter alone is fine, but often butter will burn. By adding a little cooking oil, you retain the flavor you get from butter, but keep it from burning. Oil has a much higher smoke point than butter.</div></div></span></span></td></tr>
</tbody></table>Mia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.com1tag:blogger.com,1999:blog-2382837665743634270.post-12436448052121084192011-02-02T18:14:00.000-08:002011-03-06T23:48:42.995-08:00Black and white cheesecake bites<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;">Cheesecake everyday, without bursting the seam of your pants? Possible, with these bite sized, dark chocolate dipped, mini white chocolate cheesecakes. Sounds like a mouthful? You betcha. Great for parties, or just keep them in the freezer and have them as a treat. The key though, is having just one at a time - Good luck!</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmPkJ-au9B3YV7E37h31bbDD2RPfyAdEPWAXnqvRRQ1H9rS-lwidfC5_8MiIyFF1YkrezmCOL7pAYxZhfl0VJUwtdkTyrlVxtPVFVm10jQ_KKHWJJjE_BP5u-2FeJkAX9V2v0bofmMlUe/s1600/IMG_0373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmPkJ-au9B3YV7E37h31bbDD2RPfyAdEPWAXnqvRRQ1H9rS-lwidfC5_8MiIyFF1YkrezmCOL7pAYxZhfl0VJUwtdkTyrlVxtPVFVm10jQ_KKHWJJjE_BP5u-2FeJkAX9V2v0bofmMlUe/s400/IMG_0373.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnaNdXvLL9zp51f6dEhLLEN4DNCzW94oCC_o2CNGkvEV8YPlUPvAXCQPI4H_OXEdmwLarq4TUfL7fKIFqCTe8NgYDFa7KlTeFv5YAou5H1Mf5Rwe1f8d7u4eOtX8VuCMiGBXmVxiwaZUg4/s1600/IMG_0323.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnaNdXvLL9zp51f6dEhLLEN4DNCzW94oCC_o2CNGkvEV8YPlUPvAXCQPI4H_OXEdmwLarq4TUfL7fKIFqCTe8NgYDFa7KlTeFv5YAou5H1Mf5Rwe1f8d7u4eOtX8VuCMiGBXmVxiwaZUg4/s320/IMG_0323.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Create a double boiler with a small pot, fill only 1/4 of pot with water. Cover pot with a bowl, stainless steel is ideal, but oven safe bowls are just fine. The bowl should fit in pot, but not sit in the water. Bring water to a boil, add white chocolate chips to bowl, stir while melting</span>. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40-vM6dXSRF7UfKfJ2Xog1t_ZIiTFRFWkmvtQZDeJXzcCsdbj_KnpX6fW63_4Eje14uu35UnP6q8vfoMLQ_zjxeC_paeimYVUkljAgKaWoMAcbTw0L6OI0tXtURxb5u2mE4QqkGQeP4bk/s1600/IMG_0327.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40-vM6dXSRF7UfKfJ2Xog1t_ZIiTFRFWkmvtQZDeJXzcCsdbj_KnpX6fW63_4Eje14uu35UnP6q8vfoMLQ_zjxeC_paeimYVUkljAgKaWoMAcbTw0L6OI0tXtURxb5u2mE4QqkGQeP4bk/s320/IMG_0327.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Melt butter and mix thoroughly with </span><span class="Apple-style-span" style="font-size: small;">oreo</span><span class="Apple-style-span" style="font-size: small;"> crumbs. </span> </span></td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlqQjzALmaMoHbyxHMT1v5j0WXLwwsl4KdDoSIRyN6oDECvXUgE0fwONRL7190NH4u_BB6qzTBKWb-BNatM4wuU8lLQvpaPNrSwzGn2rkD2RMOACJgHyWIb5Mt9aKJTw1pUDES0cO2Ea9/s1600/IMG_0342.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlqQjzALmaMoHbyxHMT1v5j0WXLwwsl4KdDoSIRyN6oDECvXUgE0fwONRL7190NH4u_BB6qzTBKWb-BNatM4wuU8lLQvpaPNrSwzGn2rkD2RMOACJgHyWIb5Mt9aKJTw1pUDES0cO2Ea9/s320/IMG_0342.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Grease spring foam pan with butter. Pour in </span><span class="Apple-style-span" style="font-size: small;">oreo</span><span class="Apple-style-span" style="font-size: small;"> mixture into pan and press down evenly throughout. Something with a small flat surface can help you with this, I used the bottom of my measuring cup</span>.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJeblVSsRk_pGjobGHYk_ABTBZtx9isxhWOrI4HwdWobLDrCaJjHwxzUOtaKp52sIyfv9eIqxQkOe-j0w60cAGmnvSXEVeFJrbYPCo60xsEoyl5qk1NurHb4OStjDUaEwU7D7cASPNpyV/s1600/IMG_0345.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJeblVSsRk_pGjobGHYk_ABTBZtx9isxhWOrI4HwdWobLDrCaJjHwxzUOtaKp52sIyfv9eIqxQkOe-j0w60cAGmnvSXEVeFJrbYPCo60xsEoyl5qk1NurHb4OStjDUaEwU7D7cASPNpyV/s320/IMG_0345.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">While your chocolate is melting, you can start mixing your cheesecake. Start by mixing cream cheese, add sugar and then add eggs one at a time. If you're using an electric mixer, stop mixer and scrape sides of bowl. Continue to mix and finally add vanilla, lemon juice and melted white chocolate</span>.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeN2CuJU_Ba6EXpv7OIkj-BJjcKyJq_jpqoyYpDRyzzD4_SONQKfDv9bovhDEa7sb7iQARYR-jEuJiyDiMGPlTAV3VrNl09LkgiejDaX6ad8JLrfULZ6t9BR8eCE03pE8PtrN4icQTaEo4/s1600/IMG_0343.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeN2CuJU_Ba6EXpv7OIkj-BJjcKyJq_jpqoyYpDRyzzD4_SONQKfDv9bovhDEa7sb7iQARYR-jEuJiyDiMGPlTAV3VrNl09LkgiejDaX6ad8JLrfULZ6t9BR8eCE03pE8PtrN4icQTaEo4/s320/IMG_0343.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Tip: to avoid egg shells getting into your recipes, break eggs into your hand. Let egg slip through your fingers into the bowl. If there are any shells, they'll stick to your hand and won't end up in your food</span>.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivP_RBXgDIHSgcTrLvxgOtgWn_5nuri96afqlcS8bUJRuECuNy-9qwL2PY8mDRUHmwn5KcqmmBMSaKUK4qG7j45yy9GLgUMysfB7BP6lNIt_MLrsqZJQTzBXpw1UqqHUAn4y_W8nLs-3R0/s1600/IMG_0350.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivP_RBXgDIHSgcTrLvxgOtgWn_5nuri96afqlcS8bUJRuECuNy-9qwL2PY8mDRUHmwn5KcqmmBMSaKUK4qG7j45yy9GLgUMysfB7BP6lNIt_MLrsqZJQTzBXpw1UqqHUAn4y_W8nLs-3R0/s320/IMG_0350.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Pour batter over </span><span class="Apple-style-span" style="font-size: small;">oreo</span><span class="Apple-style-span" style="font-size: small;"> crust and with a spatula, spread batter gently and evenly throughout.<br />
Bake cheesecake at 325*C for 45 minutes on middle rack. Remove and cool</span>.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoKLDoLB64d_cJX0owYQumKPPkg2QvFVhhkuxJxohCKOCW6EOsLioYYw2c0eAKo3JUf0RY9Kk08dDl38BOallQ3Fyz4rmCgQ8ypUaXpA3AtL78wiTtWdPoedd9CAl4jiMLH_PvQeZGrZA/s1600/IMG_0352.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoKLDoLB64d_cJX0owYQumKPPkg2QvFVhhkuxJxohCKOCW6EOsLioYYw2c0eAKo3JUf0RY9Kk08dDl38BOallQ3Fyz4rmCgQ8ypUaXpA3AtL78wiTtWdPoedd9CAl4jiMLH_PvQeZGrZA/s320/IMG_0352.JPG" style="cursor: move;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Once Cheesecake has cooled, run a sharp knife around the edge, then gently remove cheesecake from pan</span>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGrODnIr5ga8LPYo4wSHN_UzKF6NeJZ0lbAoHWNhq4YiWJROTVqm8typuG40Ttv6hJxnlFhzUisnGr_zTIyy0iGZp40X-nTfgvRtUlojOB7TJ2eRoP5kev1EcVODc3NUSQkMZrDdzhypd/s1600/IMG_0362.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGrODnIr5ga8LPYo4wSHN_UzKF6NeJZ0lbAoHWNhq4YiWJROTVqm8typuG40Ttv6hJxnlFhzUisnGr_zTIyy0iGZp40X-nTfgvRtUlojOB7TJ2eRoP5kev1EcVODc3NUSQkMZrDdzhypd/s320/IMG_0362.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Trim edges and square off cheesecake.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphenlCIu4rSs7ac71vh-TSvklvnXnYn-4-qm6k5mkRGQo6MRriwN5bDcP-BX8Q_F9AGqZTUlL74o106YXTjzpT6PncjikcBd5z8-YLiBPpCyViAPnlSb32nCmhwnvDFmEl3SIHKxkmMXYvq/s1600/IMG_0367.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphenlCIu4rSs7ac71vh-TSvklvnXnYn-4-qm6k5mkRGQo6MRriwN5bDcP-BX8Q_F9AGqZTUlL74o106YXTjzpT6PncjikcBd5z8-YLiBPpCyViAPnlSb32nCmhwnvDFmEl3SIHKxkmMXYvq/s320/IMG_0367.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">With a clean knife cut cheesecake into squares</span>. <span class="Apple-style-span" style="font-size: small;">With every cut, wipe your knife clean, otherwise you'll end up with little bits of cheesecake that will eventually end up in your melted dark chocolate. Then chill squares in freezer until firm, about 20 minutes.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-fJj48bmD7d1lzntGCuclrunrWIrEYyOszsd3JApxfZFn4xcnAzpYTjuBXaSWaOOzDIyp6sunNtGJi_HOw8Alc8_ZrEad3oCq9aHjoIkcoi-8MnBkLozgU2zUgFmD6bhzc2jzeAtSPen/s1600/IMG_0383.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0-fJj48bmD7d1lzntGCuclrunrWIrEYyOszsd3JApxfZFn4xcnAzpYTjuBXaSWaOOzDIyp6sunNtGJi_HOw8Alc8_ZrEad3oCq9aHjoIkcoi-8MnBkLozgU2zUgFmD6bhzc2jzeAtSPen/s320/IMG_0383.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Melt dark chocolate in a double boiler on high heat. Once the chocolate is melted, turn heat to low. While holding the bottom of cheesecake between your thumb and index finger, dip square into chocolate upside down, let excess drip off. You could also use toothpicks. On a parchment lined tray place cheesecakes in freezer</span>.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kqnhswZNeRz-MAYHkD2lzAIbV_u9bmapg9-pODi8_o2737_EulDECT4iMXjCltCjaGIDUji4tOtLqj92iJ9kWhhMZHMfJLuyZRqwM4203a0PcxK4GsnFZfiQHpnABBDv9mjmxx5IiMUj/s1600/IMG_0370.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kqnhswZNeRz-MAYHkD2lzAIbV_u9bmapg9-pODi8_o2737_EulDECT4iMXjCltCjaGIDUji4tOtLqj92iJ9kWhhMZHMfJLuyZRqwM4203a0PcxK4GsnFZfiQHpnABBDv9mjmxx5IiMUj/s400/IMG_0370.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Keep cheesecakes in fridge, or keep in freezer for a later date</span>.</span></td></tr>
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</div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u></span></div><div><ul><li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 250g packages of cream cheese</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/2 cup of white chocolate chips</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 1/2 cups of dark chocolate chips</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/2 cup organic sugar</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 eggs</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/3 cup of melted butter</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 1/2 cups oreo cookie crumb</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 tbsp. vanilla</span></li>
<li><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 tbsp. lemon juice</span></li>
</ul><div><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">The key to this dessert is being organized so you can work quickly. Have all you squares cut and chilled and your trays lined with parchment paper, before you begin to dip them in the melted dark chocolate. </span></div></div><div><br />
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</span></div>Mia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.com1tag:blogger.com,1999:blog-2382837665743634270.post-8967724126811160952011-01-28T23:17:00.000-08:002011-02-04T21:42:24.538-08:00Butter my banana bread<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Banana Bread was one of the very first things I ever learned to bake as a child, it helped ignite my passion for food and cooking. Its easy to make, and easily makes everyone around you happy. Over the years, I've played with and tweaked my recipe, and this, by far is my favorite. (makes 2 loaves)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMwPTZmmg8HKFswghDYYBa9bMEdgos3e-cq1LfQKdNc2GoZZN1mh6Q2OTaH8K0T9-IPoul71vFEGXKe0uvrxYeLV3U3PRnyL9cy_t4VMf6sH48YongbDE4YzoICrgcn_dn47BZuWyddL9/s1600/IMG_0316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMwPTZmmg8HKFswghDYYBa9bMEdgos3e-cq1LfQKdNc2GoZZN1mh6Q2OTaH8K0T9-IPoul71vFEGXKe0uvrxYeLV3U3PRnyL9cy_t4VMf6sH48YongbDE4YzoICrgcn_dn47BZuWyddL9/s400/IMG_0316.JPG" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
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<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrmfB0Ar-2wp1qr9tj-ik5Fyi4IZAHiPKGoUbb_D0ZyA0koFXyLzBuFAKf-9fPvoJaTUZYahlGUzvQ1M_FlbF9__Apol3jPBp1upt53AIrPaSU7ZWXllCM3sOIAcpuaA5tLlxgPhMRhSaP/s1600/IMG_0297.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrmfB0Ar-2wp1qr9tj-ik5Fyi4IZAHiPKGoUbb_D0ZyA0koFXyLzBuFAKf-9fPvoJaTUZYahlGUzvQ1M_FlbF9__Apol3jPBp1upt53AIrPaSU7ZWXllCM3sOIAcpuaA5tLlxgPhMRhSaP/s320/IMG_0297.jpg" style="cursor: move;" width="213" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Start with well ripened bananas.</span></span></div></td></tr>
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodmNtsTrqSHuAngmEONyXZ_BB3ulaEOMDwc4r58ffxp1JiTxH1b2qaB5y8H8Q0UN9zJIopQlMWdnXqRaD4OA5nSKveoS792Hjl0xSJhWTRflJlmGiJo9-LPTXd01P0rONSJvlOLh_BDWe/s1600/IMG_0303.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodmNtsTrqSHuAngmEONyXZ_BB3ulaEOMDwc4r58ffxp1JiTxH1b2qaB5y8H8Q0UN9zJIopQlMWdnXqRaD4OA5nSKveoS792Hjl0xSJhWTRflJlmGiJo9-LPTXd01P0rONSJvlOLh_BDWe/s320/IMG_0303.JPG" style="cursor: move;" width="320" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Toss together all dry ingredients. Reserve 1/4 cup of chopped walnuts and 1/3 cup of chocolate chips, you'll use these to top banana bread before baking</span></span></div></td></tr>
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9Zu0T7k98IZxuzCzE4N99Q6LlTOfU_X83kZPfIz8O1u_CquphyicDM27R2yf1N1ERDDH8KPP4ut2oCkpwOh1HpSGIIYf7B62M79V7MT0MXG89zJajRAPceqPb0Z9sul8BFQgBX_otpWZ/s1600/IMG_0307.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9Zu0T7k98IZxuzCzE4N99Q6LlTOfU_X83kZPfIz8O1u_CquphyicDM27R2yf1N1ERDDH8KPP4ut2oCkpwOh1HpSGIIYf7B62M79V7MT0MXG89zJajRAPceqPb0Z9sul8BFQgBX_otpWZ/s320/IMG_0307.JPG" style="cursor: move;" width="320" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Mash your bananas and add remaining wet ingredients. Add dry ingredients to wet ones, slowly mixing until well blended.</span></span></div></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePZXXyaIEfQW4IELGHr9wHXGyHL_k5RiyunCN_DFavzJ4QSDV_bi89QaA0WbfrMblSRPgggXlJqZ7z8_GrqojRvvo2d86Tdr-LbazjQWTsIWWBGEuM70p3ehbTwHsQWdiLVSClvSQe1w2/s1600/IMG_0310.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePZXXyaIEfQW4IELGHr9wHXGyHL_k5RiyunCN_DFavzJ4QSDV_bi89QaA0WbfrMblSRPgggXlJqZ7z8_GrqojRvvo2d86Tdr-LbazjQWTsIWWBGEuM70p3ehbTwHsQWdiLVSClvSQe1w2/s320/IMG_0310.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Grease bread pan with butter, shortening or cooking oil. Lightly dust flour over greased pan, to prevent bread from sticking. Pour half of batter into bread pan. Sprinkle half of reserved walnuts and chocolate chips evenly over batter. Gently push them into batter, about half way in. </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wQBbXFU0BVTHT-6xTPJz4LYtRtSvimb_qq1krTpnjJE54oSWkBhpI2zl9xbUk7rxyI9V7f0rUzq4z_6qNLOvn5Jo3abwAzsz-V3eusqYWJipxGc8O-MA4zr9bYFZ6g-QaHYd-VJRH29K/s1600/IMG_0314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wQBbXFU0BVTHT-6xTPJz4LYtRtSvimb_qq1krTpnjJE54oSWkBhpI2zl9xbUk7rxyI9V7f0rUzq4z_6qNLOvn5Jo3abwAzsz-V3eusqYWJipxGc8O-MA4zr9bYFZ6g-QaHYd-VJRH29K/s400/IMG_0314.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif; font-size: small;"><u><span class="Apple-style-span" style="color: black;">Ingredients:</span></u></span></div><span class="Apple-style-span" style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><div style="text-align: left;"><u><span class="Apple-style-span" style="color: black;"><br />
</span></u></div><div style="text-align: left;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: magenta;">Dry ingredients</span></span></div><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="color: black;">2 cups flour ( <i>I used 1 1/2 cups of unbleached flour, and 1/2 cup of coconut flour</i>*)</span></li>
<li><span class="Apple-style-span" style="color: black;">1 1/2 tsp. salt ( <i>I used fleur de sel</i>)</span></li>
<li><span class="Apple-style-span" style="color: black;">1 tsp. baking soda</span></li>
<li><span class="Apple-style-span" style="color: black;">2 tbsp. baking powder</span></li>
<li><span class="Apple-style-span" style="color: black;">1/3 cup organic sugar</span></li>
<li><span class="Apple-style-span" style="color: black;">3/4 cup chopped walnuts <i>(1/2 cup in batter)</i></span></li>
<li><span class="Apple-style-span" style="color: black;">1 cup semi-sweet chocolate chips <i>(2/3 cup in batter)</i></span></li>
</ul><div><span class="Apple-style-span" style="color: magenta;">Wet ingredients</span></div><div><ul><li><span class="Apple-style-span" style="color: black;">6 ripe bananas ( about 2 cups)</span></li>
<li><span class="Apple-style-span" style="color: black;">3 eggs</span></li>
<li><span class="Apple-style-span" style="color: black;">3 tbsp. vanilla extract <i>( I used a bourbon madagascar vanilla)</i></span></li>
<li><span class="Apple-style-span" style="color: black;">1 1/3 cup maple syrup <i>( only the real stuff, no Aunt Jemimas)</i></span></li>
<li><span class="Apple-style-span" style="color: black;">1/3 cup light cooking oil <i>(I used sunflower oil, don't use olive, it's taste is too distinctive)</i></span></li>
</ul><div><span class="Apple-style-span" style="color: black;">Bake for 40 minutes at 375*C on middle rack of oven, 45 minutes if you're baking 2 loaves at once.</span><br />
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<span class="Apple-style-span" style="color: black;">* Coconut Flour is very high in dietary fiber and protein, and is low in carbohydrates. Its a little expensive, so generally i use about 20% coconut flour and 80% wheat flour.</span></div></div></div></span></span></td></tr>
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</div>Mia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.com0tag:blogger.com,1999:blog-2382837665743634270.post-80096187998818179942011-01-28T19:43:00.000-08:002011-02-04T21:46:45.732-08:00Smoky Bacon, Leek and Potato Soup<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="background-color: white;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #6fa8dc;">Nothing Cures the winter </span></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #6fa8dc;">blues</span></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #6fa8dc;"> like some homemade leek and potato soup. The smoky bacon, roasted garlic and touch of spicy mustard in this version, will warm you up all the way through. ( Makes enough for Dinner for 4 people, or starters for 8)</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEknYfeQZrZrCRuGE_1NKtNt31WYFaeXsh859AYAAmPaVWy0pMkUlWDzCHWjyJTe3n2-K0xxWIOiLCT3I-lh42Me0WeI8kcsouD8vzq9sQCscNnBCPF785GAozcQXgZR-YX3QpqmeNU8jN/s1600/IMG_0294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEknYfeQZrZrCRuGE_1NKtNt31WYFaeXsh859AYAAmPaVWy0pMkUlWDzCHWjyJTe3n2-K0xxWIOiLCT3I-lh42Me0WeI8kcsouD8vzq9sQCscNnBCPF785GAozcQXgZR-YX3QpqmeNU8jN/s400/IMG_0294.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsm7CtgCTK2Q-O8-C_qIQrBdwM_2VT_W1DybqmSJCHjUwL6Lxq0FWh4wakhvlEBdnpCI506ijtxyKqPddXetF5je3xu6fJ6ZyLHy3XHNysbBCm6viHaDoR7lNuJ4U1BzvE4OPdn6n3iUK2/s1600/IMG_0247.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsm7CtgCTK2Q-O8-C_qIQrBdwM_2VT_W1DybqmSJCHjUwL6Lxq0FWh4wakhvlEBdnpCI506ijtxyKqPddXetF5je3xu6fJ6ZyLHy3XHNysbBCm6viHaDoR7lNuJ4U1BzvE4OPdn6n3iUK2/s320/IMG_0247.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Cut Whole garlic in half, in oven safe cookware, drizzle with olive oil, broil on top rack for 10min. Keep watch, garlic will roast fairly quickly this way. Let cool, remove skin and chop. ( you can use food processor</span>)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAphlrsRxcCX1cpts3Httna7uTJDQEDVTiP4lPCBwrphTA8rjljyELde00YADA5PDTTFsLACGW5L4mJ9kZR57v-odo1VBhrE-rgkxMqXc_jaEzrDKE5sHeQHkRQ4KVZ1m2GqONF8PBcbO/s1600/IMG_0258.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAphlrsRxcCX1cpts3Httna7uTJDQEDVTiP4lPCBwrphTA8rjljyELde00YADA5PDTTFsLACGW5L4mJ9kZR57v-odo1VBhrE-rgkxMqXc_jaEzrDKE5sHeQHkRQ4KVZ1m2GqONF8PBcbO/s320/IMG_0258.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Double smoked, thick cut bacon, pan fried on med high heat. Once cooked, place on paper towel and reserve fat. Remove pan from heat and keep aside for later use. Cool and then finely chop (you can use food processor</span>)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGFlc66nspCSRumJXeV4EvxFFG6j7ANvQ7iwytM7Oe5pdWR2MstmTgv94wPJo838lyJl1oxPHGQ8E6bGJwOjKdEhNygXsdLbmEhe3h6Z8CUz7LrLJKW4ONbJTBLGAB9ujaPfOmQjxuUih/s1600/IMG_0269.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGFlc66nspCSRumJXeV4EvxFFG6j7ANvQ7iwytM7Oe5pdWR2MstmTgv94wPJo838lyJl1oxPHGQ8E6bGJwOjKdEhNygXsdLbmEhe3h6Z8CUz7LrLJKW4ONbJTBLGAB9ujaPfOmQjxuUih/s320/IMG_0269.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Peel potatoes, cut into quarters, rinse and place in stock. On high heat, boil until potatoes are tender (approx. 20mins</span>)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBACSAf_hrC5WOHsZpfg7QtCljdv6qKzp50W0olf300ZbVvQfMTYp7r_5Cdb6Z8vDm96bwSaB-b94jnW4IJxtc4xTRk4LMmMVoluN5PCgdLybBAdXlCoAM5mYck6WrGeKwta78B1A5Jwb/s1600/IMG_0274.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBACSAf_hrC5WOHsZpfg7QtCljdv6qKzp50W0olf300ZbVvQfMTYp7r_5Cdb6Z8vDm96bwSaB-b94jnW4IJxtc4xTRk4LMmMVoluN5PCgdLybBAdXlCoAM5mYck6WrGeKwta78B1A5Jwb/s320/IMG_0274.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">While potatoes are cooking and you've prepared your garlic and bacon, cut and clean your leeks. Remove tips and stems and cut lengthwise. Each layer needs to be cleaned under cold running water.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNayUHHaRv_hAjI87NsPDnUizATKPfbJK0fuTpk1IkG57BXBTiL8JwP4F3QuIDETwva1BPRdMrZn_oVhe62IJV26rtZ7TwslB6xO5JWcs0RjPa9PY59l918XB99At3KJTWUPZenaoR159a/s1600/IMG_0276.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNayUHHaRv_hAjI87NsPDnUizATKPfbJK0fuTpk1IkG57BXBTiL8JwP4F3QuIDETwva1BPRdMrZn_oVhe62IJV26rtZ7TwslB6xO5JWcs0RjPa9PY59l918XB99At3KJTWUPZenaoR159a/s320/IMG_0276.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Cut your leeks and onion, set aside. </span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mOutoOu7IwSZLLE0DKL-b-RBbxt4b2f5Q5nVF-YVT7PBSI9LmQk3TXBqOm1MTmrGr50qwxEOofnv0ao30mBQs4mp84kmIjYfcbCNnYa7z2t44b5eigm1UW43WJvSZBEfZdD9BeYqIMe0/s1600/IMG_0279.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mOutoOu7IwSZLLE0DKL-b-RBbxt4b2f5Q5nVF-YVT7PBSI9LmQk3TXBqOm1MTmrGr50qwxEOofnv0ao30mBQs4mp84kmIjYfcbCNnYa7z2t44b5eigm1UW43WJvSZBEfZdD9BeYqIMe0/s320/IMG_0279.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Put your bacon pan back on med high heat, add 2 tbsp. of the reserved bacon fat. Let pan heat up and add leeks, onion, mustard, paprika, salt, pepper and cook until onions and leeks are tender (about 10min)</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIEMstgzoWQncZcc1MXRcSCU_sacVFOrJHhslkNm4W2G4iLsDLcMJBctvrcO0xhJVt3F7UdkoD5Nt0yFmbaJkQWcQGmT-qvDiaNJPhGISq-dLIEUi7QYB9QdDALPxQMjznyy0xFX629E1/s1600/IMG_0281.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIEMstgzoWQncZcc1MXRcSCU_sacVFOrJHhslkNm4W2G4iLsDLcMJBctvrcO0xhJVt3F7UdkoD5Nt0yFmbaJkQWcQGmT-qvDiaNJPhGISq-dLIEUi7QYB9QdDALPxQMjznyy0xFX629E1/s320/IMG_0281.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Add leeks, onions and roasted garlic to potatoes and stock. Bring to a simmer, on med heat</span>.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1c2dMbsAglktI3EpzDjxH__L6avROT3ycYzFUaJdCM6uElrpzazwOA86z3uepjAC2HlIiXZdO1rkypoFhbk88-D6kEwBbRxp8LiogXHuBnaPytBZX1Da3xCFSkT1R8kNXzL6hgAGUGlv6/s1600/IMG_0282.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1c2dMbsAglktI3EpzDjxH__L6avROT3ycYzFUaJdCM6uElrpzazwOA86z3uepjAC2HlIiXZdO1rkypoFhbk88-D6kEwBbRxp8LiogXHuBnaPytBZX1Da3xCFSkT1R8kNXzL6hgAGUGlv6/s320/IMG_0282.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">In batches, ladle soup into food processor and puree. Ladle pureed soup into new pot. Or if you have a hand mixer, you can puree your soup directly in the original pot.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjROpOqulL3lPPzCoXV8RoBS-23X29DdN3qGe_92KiJ2bB7RqC97Qh_TAF5_sXEM9UBhp2HiQbs24UznbxUdW2Jgi25pVufDOK1tzuFA7aqqFZGdDs2IHkPR9okHe6TqFkLeaDN-V7Yk3/s1600/IMG_0283.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjROpOqulL3lPPzCoXV8RoBS-23X29DdN3qGe_92KiJ2bB7RqC97Qh_TAF5_sXEM9UBhp2HiQbs24UznbxUdW2Jgi25pVufDOK1tzuFA7aqqFZGdDs2IHkPR9okHe6TqFkLeaDN-V7Yk3/s320/IMG_0283.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Once you've pureed you entire soup add cream, fresh chives and bacon. Mix and bring soup to a slow simmer. Remember to taste soup and if you require more salt or pepper, add it accordingly. If soup is too thick for your liking add some more stock at this point</span>.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7URl7GXm91xLFWFlN9Oa4ZtvqLyighdBN3Fu9UUJE6WuugPUyTp1_gmxbcm6Wl-HYK2oOX20t461yUpubPn3oyMguN4hBED8i9qMv6ghDg55GlOnKGgto6StDwbW9DxvQQFRyyVpV2VT1/s1600/IMG_0286.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7URl7GXm91xLFWFlN9Oa4ZtvqLyighdBN3Fu9UUJE6WuugPUyTp1_gmxbcm6Wl-HYK2oOX20t461yUpubPn3oyMguN4hBED8i9qMv6ghDg55GlOnKGgto6StDwbW9DxvQQFRyyVpV2VT1/s400/IMG_0286.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">To make this starter a meal, add grated Cheddar, fresh chives and grilled baguette</span>.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><u><br />
</u></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><u>Ingredients:</u></span></div><div style="text-align: left;"></div><ul><li style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3d85c6;">4 pieces of extra thick double smoked bacon ( from Aubrey's Butcher shop in the Byward Market) </span><a href="http://www.byward-market.com/en/directory/food-retail/59.htm"><span class="Apple-style-span" style="color: #444444;">www.byward-market.com/en/directory/food-retail/59.htm</span></a></span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3d85c6;">1 whole garlic, cut in half, roasted and pureed</span></span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3d85c6;">2 tbsp. of olive oil</span></span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3d85c6;">6-8 med sized boiling potatoes, peeled, quartered and rinsed</span></span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3d85c6;">1 1/2 - 2L of chicken stock ( depends how thick you like your soup)</span></span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3d85c6;">1/2 large sweet onion chopped</span></span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3d85c6;">2 leeks trimmed, cleaned, chopped</span></span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3d85c6;">1 tsp of fresh ground black pepper, or to taste</span></span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3d85c6;">1 tsp of sea salt, kosher, or regular salt, I used fleur de sel, or to taste</span></span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3d85c6;">1 tsp of paprika, 2 if you like a little spice</span></span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3d85c6;">2 tbsp. of mustard, I used Mrs. McGarrigle's Canadian Maple</span><span class="Apple-style-span" style="color: #444444;"> </span></span><a href="http://www.mustard.ca/"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #444444;">www.mustard.ca/</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3d85c6;"><span id="goog_16641145"></span><span id="goog_16641146"></span><a href="http://www.blogger.com/"></a></span></span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3d85c6;">1/3 cup of 35% whipping cream</span></span></span></li>
<li style="text-align: left;"><span class="Apple-style-span" style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #3d85c6;">2 tbsp of fresh chives</span></span></span></li>
</ul></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u></u></span></div>Mia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.com0tag:blogger.com,1999:blog-2382837665743634270.post-42181444404802735042011-01-21T18:16:00.000-08:002011-02-04T21:48:23.692-08:00Le blueberry buttercream frosting le <span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Start with a simple buttercream frosting, then make it your own, add shredded coconut, melted chocolate, or an easy fruit puree. Here is my</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;">blueberry</span> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">version- enjoy! ( makes enough for 24 cupcakes)</span><br />
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<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaq-Howl5UJzRjKGahXZooP_P6xwTjJLtubGy54bCelsxrBhRavEuupCw5904h36gvqzbqCDNvfq1MpIOGzagEz6xNPz3KJAT5U8VOb4TUk-QJI8XYMXT_RnkWunSYKgNwV2b_uKNxz_Rm/s1600/IMG_0240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaq-Howl5UJzRjKGahXZooP_P6xwTjJLtubGy54bCelsxrBhRavEuupCw5904h36gvqzbqCDNvfq1MpIOGzagEz6xNPz3KJAT5U8VOb4TUk-QJI8XYMXT_RnkWunSYKgNwV2b_uKNxz_Rm/s400/IMG_0240.JPG" width="384" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARP0ViItwoJryjkWT9a8mdU24gt2a4UIMls4z6xr7LNXkodAng3eE_xqfMe_qtYnxEeRaGmzgbgnVRBEoF09-6v-eb_Zuv4X88KoaAJkn4o7j8MowO0c23IGOl5HnIioFmSkG73-iw94W/s1600/IMG_0230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARP0ViItwoJryjkWT9a8mdU24gt2a4UIMls4z6xr7LNXkodAng3eE_xqfMe_qtYnxEeRaGmzgbgnVRBEoF09-6v-eb_Zuv4X88KoaAJkn4o7j8MowO0c23IGOl5HnIioFmSkG73-iw94W/s400/IMG_0230.JPG" width="344" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"></div><u>Ingredients:</u><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a sauce pan, combine first three ingredients, while stirring cook on med high heat until all sugar is dissolved. Puree in food processor or blender, chill and set aside.</span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;">1 cup frozen blueberries</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;">1/2 cup sugar</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;">2 tbsp. vanilla extract</span></span></li>
</ul><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;"><br />
</span> </span></div><div><ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;">1 cup icing sugar</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;">2 cups butter (softened) </span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;">1 cup shortening</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;">4 tbsp. egg whites</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;">1 tbsp. lemon juice </span></span></li>
</ul></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In another mixing bowl, cream together butter, shortening and icing sugar. If you have an electric mixer, use paddle attachment. Blend in egg whites and lemon juice, then mix until light and fluffy. Add blueberry mixture and blend. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">*To ice cupcakes, you can use a piping bag to create a more professional look, or an offset spatula or butter knife for a more homemade look.</span></div>Mia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.com0tag:blogger.com,1999:blog-2382837665743634270.post-54839402365862775332011-01-21T13:03:00.000-08:002011-02-04T21:52:16.876-08:00Everyday is a special day cupcakes<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;">These delicious chocolate cupcakes, are simple enough to make any day and nutritious enough to eat everyday! (Makes about 24 cupcakes)</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOVjSySFSx0NISJ41Kqj8Kh8GSTwdF1ljVDIiDTrLWS2r-Nb_lbNwTQDEgSya0twfAPy4b7KoUprFO_m0ZgkZvrB_i5OyZkdLJt14LwaFKPHkKcDTvzFcVjIXLCF-UmZY70f_IPiB8Qf4/s1600/DSC00568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOVjSySFSx0NISJ41Kqj8Kh8GSTwdF1ljVDIiDTrLWS2r-Nb_lbNwTQDEgSya0twfAPy4b7KoUprFO_m0ZgkZvrB_i5OyZkdLJt14LwaFKPHkKcDTvzFcVjIXLCF-UmZY70f_IPiB8Qf4/s640/DSC00568.JPG" width="480" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients</u></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">: </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: blue;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="color: magenta;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="background-color: white;">Wet ingredients</span></b></span></span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups thawed or fresh strawberries pureed (in their own juices)*</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup maple syrup</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2/3 cup cooking oil, or melted butter or shortening</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp. vanilla extract</span> </li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup skim milk ( can be whole, soy, etc.)</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="color: #3d85c6;">Dry ingredients</span></b></span></div><div><ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups cake or all purpose flour ( enriched or whole wheat is even better)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup dark cacao powder (unsweetened)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp. baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp. baking soda</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon of salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup semi-sweet chocolate chips</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a mixing bowl, blend all <span class="Apple-style-span" style="color: magenta;">wet</span> ingredients well, except milk. In a separate bowl, blend all <span class="Apple-style-span" style="color: #3d85c6;">dry</span> ingredients, the flour should become a nice light brown color by well blending the cacao into it. Slowly add your</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;"><span class="Apple-style-span" style="background-color: white;"> </span></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #3d85c6;"><span class="Apple-style-span" style="background-color: white;">dry <span class="Apple-style-span" style="color: black;">i</span></span></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">ngredients to the <span class="Apple-style-span" style="color: magenta;">wet</span> ones, a little at a time, until you've blended them both together, you can add the milk at this point. You don't have to mix like crazy, you just want a nice uniform batter.</span></div></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Set your oven to 385*C, line your cupcake trays and fill each until about 2/3 's full. I like to use an ice cream scoop so that all my cupcakes are the same size.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake on middle rack in your oven for approximately 16-18 minutes.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cool and Ice, with whipped cream, prepared frosting, or a simple buttercream.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* instead of strawberries, you can use cherries, raspberries, blueberries etc</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: magenta;"><br />
</span></span></div>Mia Maloneyhttp://www.blogger.com/profile/11369321472138404392noreply@blogger.com0