tag:blogger.com,1999:blog-85796927461108910172024-02-19T01:11:13.491-08:00Cooking for a couple, and sometimes moreAnonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-8579692746110891017.post-68687163089039412472014-09-06T20:36:00.001-07:002014-09-10T15:59:35.196-07:00Grilled or Roasted Corn with Violet Balsamic VinegarThis is an incredible taste explosion not to be missed. It even gives the corn a more distinctive flavor the next day warmed or in a cold salad. <a href="http://www.theolivescene.com/index.php?p=product&id=107" target="_blank">Violet Balsamic</a> is the way to go for unforgettable corn on the cobb, or straight off it. <a href="http://www.theolivescene.com/" target="_blank">The Olive Scene's</a> <a href="http://www.theolivescene.com/index.php?p=product&id=107" target="_blank">Violet Balsamic</a> is highly suggested. If that is not to be found, the best balsamic you can find will compensate. I've done it on the grill and in the oven. Can't say it's the right way, but can say this was my way on how it was done.<br />
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Why <a href="http://www.theolivescene.com/index.php?p=product&id=107" target="_blank">violet balsamic</a>?</div>
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The phrase "<a href="http://www.theolivescene.com/index.php?p=product&id=107" target="_blank">violet balsamic vinegar</a>" was never in my vocabulary until I visited <a href="http://www.theolivescene.com/" target="_blank">The Olive Scene</a>, a local shop with only the best oils and vinegars available in this area. Upon tasting it I knew I had to buy at least a $6 mini bottle to see what I could create. Tasting the mellow sweetness gave me the hint it would go with just about anything from veggie salads, fruit salads to brush-on flavors for meat. However, I wanted to find something truly distinguishable.</div>
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Hearkening to art history courses in high school and college, I remembered colors have opposites; therefore, the opposite is complementary. So, I thought the best balsamic to brush on the golden yellow corn was the violet infused.</div>
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I have to say, it was some of the best corn I've ever had using this technique and vinegar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUZKwP55EKbOCWF00uZ1sal5mW1nH4p85I0sOOJwV_qwzRooezLi4kjHNvWI1nIZ5r5CcY3QmFxt3-xoj4KPOgIiPUUpf8JqqnNEoc7epdaxbbO2vgQhnmrqe4oUo3o6r7YWDDEkeZues/s1600/IMGA0454.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUZKwP55EKbOCWF00uZ1sal5mW1nH4p85I0sOOJwV_qwzRooezLi4kjHNvWI1nIZ5r5CcY3QmFxt3-xoj4KPOgIiPUUpf8JqqnNEoc7epdaxbbO2vgQhnmrqe4oUo3o6r7YWDDEkeZues/s1600/IMGA0454.JPG" height="240" width="320" /></a>I'm unsure and do not care if my color/flavor theory will hold in any scientific or gastronomic circles. I'm elated it's given my husband and I a distinct flavor for a seasonal treat.<br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>preheat oven or closed grill to 300 - 400 degrees F</b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Shuck corn and put in bowl or bag to soak the ears for at least 30 minutes.</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Combine 1 part olive oil and two parts violet balsamic or regular balsamic in small bowl. Mix well each time you brush the corn.</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Set each corn ear in it's own square of tin foil. Brush well mixed vinaigrette onto and between kernels.</b></span></div>
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<a href="http://3.bp.blogspot.com/-RzksFs7UOcI/VAvPDnDPp4I/AAAAAAAAA9M/ZfcmnIHF-rM/s1600/IMGA0464.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><img border="0" src="http://3.bp.blogspot.com/-RzksFs7UOcI/VAvPDnDPp4I/AAAAAAAAA9M/ZfcmnIHF-rM/s1600/IMGA0464.JPG" height="240" width="320" /></b></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b> Wrap in foil and set on rack as one would do with baked potatoes.</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>For grill: wrap in foil and set on top grate, closed lid on low (about 300-400), for 40 minutes</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>For oven: preheated oven (between 300 - 400) for 30 - 40 minutes</b></span></div>
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Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com6tag:blogger.com,1999:blog-8579692746110891017.post-71738849024019824722014-09-06T18:14:00.000-07:002014-09-10T16:36:58.531-07:00The Olive Scene: a Foodie's Shopping Spree and Dream Come TrueIt's so much easier for a home chef to make incredible meals when the best ingredients are available. <a href="http://www.theolivescene.com/" target="_blank">The Olive Scene</a> is the place I go for the best olive oil and vinegars I've been able to find.<br />
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Northern Ohio Foodies definitely need to visit one of their three locations or their booth at local farmer's markets. Anyone from out of town reading this will be happy to know they can keep reading and visit their website because they can ship just about anywhere. </div>
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If you are a local and plan a visit, consider you are taking your taste buds on a roller coaster of flavor. You can taste everything from basil infused olive oil to violet balsamic vinegar. Professional associates will be happy to help with suggestions and have recipes on their website.</div>
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Their olive oils are global award winners and certified UP - Ultra Premium.</div>
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And, the vinegars - the balsamic vinegars - are divine. Their traditional 18 year aged balsamic is the best I've had, in my kitchen and my life - it's just that good. I have used it on it's own instead of a balsamic reduction because it's just about syrupy and bold enough to stand on it's own. I bought my first bottle last year and I can no longer imagine buying any other balsamic. I have in the past year but, even where I can find oil almost as good, I have never found anything that compares to Olive Scene's vinegars. Imagine tasting the best wine or beer you ever had. Then, imagine your next glass of wine from a box or a cheap tasting light beer, even though it wasn't cheap. This is what home cooks will feel once they try Olive Scene's balsamic.</div>
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The wonder doesn't stop there. They have infused their distinctively delicious balsamics (both dark and white) with a huge variety of flavors. This home chef calls their shops <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-UO8IgofHoxk/VAuuxNDZpMI/AAAAAAAAA84/3XMoIRhY2v0/s1600/OliveScenehaul1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-UO8IgofHoxk/VAuuxNDZpMI/AAAAAAAAA84/3XMoIRhY2v0/s1600/OliveScenehaul1.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My new Olive Scene haul, except for the truffle oil I still had from the last trip</td></tr>
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a playground of possibilities.</div>
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They have every type of vinegar you can think of, and haven't. $6 mini bottles opens the door for lots of creativity for each course. Coconut white balsamic? I thought of a zippy mango salsa right away. However, there were too many others I had to take home with me. The coconut will unfortunately have to wait until my next visit, along with at least six others I wanted to bring home for experiments. After tastings and suggestions by a trio of several nice associates, I tasted balsamic vinegars infused with blackberry and ginger, (sold), black cherry (sold), strawberry (sold) and violet (sold).</div>
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My head was already racing with possibilities on how to use this new palette. An associate who turned me onto the violet balsamic vinegar suggested the strawberry balsamic goes extremely well with tomatoes. What a great idea! I also told her I intended to use the strawberry vinegar in my next batch of strawberry jam; I told her I have used their regular balsamic in the past and it's really made the jam POP. </div>
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Can't wait to get started posting about my vinegar adventures.</div>
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Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com3tag:blogger.com,1999:blog-8579692746110891017.post-57758647289773155402014-04-01T21:06:00.000-07:002014-04-01T21:06:45.269-07:00Barbecue Ribs in a Crock PotAfter this hard, cold winter I couldn't wait any longer for the summer flavor of barbecue. I've never made ribs at home, even during the grilling season. I've heard that ribs need to be boiled, smoked, tenderized ..... in short, too many steps to intimidate a home cook into driving to the nearest rib joint and placing an order.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFazJIPNnJHKRNEZWZjZSgY9FV4T8wWxYfi-s3Ppf1ODA4GIByjBEWcovaJSqewhXZN9M_LeDfPImCb7FaZFt0F-eValyDiTBqklNs_dDsMZ1XjBdiH7TNHi1MWmDJtjoIwPvACa9slvS/s640/blogger-image-1878542645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFazJIPNnJHKRNEZWZjZSgY9FV4T8wWxYfi-s3Ppf1ODA4GIByjBEWcovaJSqewhXZN9M_LeDfPImCb7FaZFt0F-eValyDiTBqklNs_dDsMZ1XjBdiH7TNHi1MWmDJtjoIwPvACa9slvS/s400/blogger-image-1878542645.jpg" width="400" /></a></div>
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I was inspired by online posts of doing them in a crock pot. Once again my slow cooker made magic.</div>
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I saw several rub recipes with a teaspoon of this, two teaspoons of that, but I didn't even get that complicated. It was so simple, I don't need to write it up as a recipe - just a method.</div>
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Sprinkle salt, pepper, garlic powder, onion powder, cumin, smoked paprika and brown sugar on both sides. I used a fork to rub the seasonings in rather than my hands.</div>
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<a href="https://lh5.googleusercontent.com/-d5REmIzCj8Q/UzuKc_CeqmI/AAAAAAAAA6g/YkWjl0wy6nM/s640/blogger-image-225258555.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://lh5.googleusercontent.com/-d5REmIzCj8Q/UzuKc_CeqmI/AAAAAAAAA6g/YkWjl0wy6nM/s200/blogger-image-225258555.jpg" width="149" /></a>Set the slow cooker on 4 hours. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTeB-gTtvkvx0okw2fz0F9taSOx1XOIDDdjPu_1_JCA9zGIfcrrsyTIrNVrqoDuaX18AQkGRBXbTGU8ZlTekIUFsZq5BjUnzi12DUlwg3GSAsnTTMdZPrt0VRUNCg-K0OnpPicFMwABwf/s640/blogger-image--1953637825.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTeB-gTtvkvx0okw2fz0F9taSOx1XOIDDdjPu_1_JCA9zGIfcrrsyTIrNVrqoDuaX18AQkGRBXbTGU8ZlTekIUFsZq5BjUnzi12DUlwg3GSAsnTTMdZPrt0VRUNCg-K0OnpPicFMwABwf/s200/blogger-image--1953637825.jpg" width="200" /></a>Then place the ribs on foil-lined trays and put them in a 350 degree oven. I had to be careful as the meat was already falling off the bone. Baste with your favorite sauce and cook for 15 minutes for the sauce to bake in.</div>
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Add another layer of sauce and bake for another 10 minutes. You can do this with another layer of sauce if you think it's necessary, or even turn on the broiler to low for about 5 minutes to char it a bit for more of a grilled flavor.</div>
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I plan on doing the crock method and using the grill to finish in summer. Ribs will now be on the menu all four seasons in this household.</div>
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<br />Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com0tag:blogger.com,1999:blog-8579692746110891017.post-12214384200878803152014-03-30T11:25:00.001-07:002014-03-30T11:25:25.510-07:00Au Gratin Potatoes - Easier than You Think<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">You'll never want to make a boxed version again.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEvOqOvAIwpgtdVsj-alG7hd03ILYI_PaJfattkfQP3k0ZeHCGbY8XallpkwbpWG2lw1svRomrq5Q46568wTGcpfDSRUeDN4SWVyixPM8iFK3KV1zsqkcMGl9njnBf2MWKbPImBnKaYMp/s640/blogger-image--875654927.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEvOqOvAIwpgtdVsj-alG7hd03ILYI_PaJfattkfQP3k0ZeHCGbY8XallpkwbpWG2lw1svRomrq5Q46568wTGcpfDSRUeDN4SWVyixPM8iFK3KV1zsqkcMGl9njnBf2MWKbPImBnKaYMp/s400/blogger-image--875654927.jpg" width="298" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I served these last night for our next door neighbor and his 5th grade daughter. She was the first to finish.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This will be an easy crowd pleaser for holiday get-togethers. Mom serves homemade au gratin potatoes every Christmas, so I know this will go very well with an Easter ham.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">They also were a great accompaniment to our crock pot BBQ ribs last night.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This recipe can be done economically or you can be really decadent and use artisan cheeses. The cheese sauce is the same as when I make homemade macaroni and cheese.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">My special ingredient is cream cheese, or goat cheese when I can afford to splurge. I have found that they bring the same creaminess as using whole milk or cream but adds more flavor and dimension ; therefore, more delicious and addictive.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Prep Time: approx. 20-30 minutes. Cook time: 1 1/2 hours Makes approx. 6-8 servings (you or your guests will WANT leftovers)</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons olive oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon pepper</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons dry rosemary, or 3 teaspoons fresh (I used 2 teaspoons of powdered rosemary from Penzey's Spices - online ordering possible if no retail stores are around)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons parmesan cheese</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups of shredded or finely diced cheese. (I used a cup of extra sharp cheddar and a cup of sliced swiss chopped into tiny squares)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 ounces of cream cheese (half of a standard package) or 4 ounces of goat cheese</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 cups of yukon gold or russet potatoes, peeled and thinly slices (about 6-7 medium potatoes)</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup of white or yellow onion, finely diced (about one medium)</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large or two small cloves garlic, minced</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Non stick cooking spray</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Peel and slice onions as thin as possible. Use a mandolin if available and use most narrowest blade. Keep the slices submerged in a bowl of cold water so they don't turn gray by the time you need them.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dice onion and garlic and set aside</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a large saucepan, melt butter and add oil on low heat </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sprinkle in flour and mix until all is smooth</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add milk slowly while mixing to retain smoothness</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add salt, pepper, rosemary and parmesan</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Turn stove to medium heat and add the rest of the cheese. Stir until melted and smooth. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Turn stove onto high and stir until sauce starts to bubble up. Remove from heat.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add onion and garlic, drain potatoes from the water and add. Stir well.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour into a casserole dish or individual gratin bakers that have been sprayed with non-stick cooking spray. Cover with foil.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake one hour. Uncover. Bake 30 minutes until fork tender and until desired browning.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com2tag:blogger.com,1999:blog-8579692746110891017.post-85676731598894038212014-02-28T14:41:00.002-08:002014-02-28T14:48:00.335-08:00Baked Eggs and Mushrooms in Ham Crisps - by Steve GoldbergMy friend Steve is a poet, home chef and one heck of a nice guy. I enjoy reading his work on his <a href="http://www.whatsinthebag.us/" target="_blank">website</a> and looking at photos he posts on his Facebook page when he makes something delicious.<br />
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When he posted these photos last Sunday I knew I had to share.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3z2oDyHMZo00mplP8wHjCdQtlfgo6xjFae0lnQu9107r483_fQjpYMLvCYPMQKPGpA2v3eBFDaoKPFhAt1M3V6WX8wCGyfVBMOUAZ2uPg5Q2YulYrQtLxg_EXjIdh2lreyd3FeqvlL88z/s1600/stevegoldberghamandegg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3z2oDyHMZo00mplP8wHjCdQtlfgo6xjFae0lnQu9107r483_fQjpYMLvCYPMQKPGpA2v3eBFDaoKPFhAt1M3V6WX8wCGyfVBMOUAZ2uPg5Q2YulYrQtLxg_EXjIdh2lreyd3FeqvlL88z/s1600/stevegoldberghamandegg.jpg" height="400" width="300" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As you can see, these look impressive for company and cool for the kids. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've seen several yummy looking photos on Pinterest, Instagram and food blogs making something similar to this with bacon; but always with some kind of layering or weaving involved to make some kind of basket to hold the egg. Steve's method seems much more simple without sacrificing presentation or taste. Plus, it's less greasy which means less mess and less calories. I love how some of the ham edges wrinkle almost like petals.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As for taste, his recipe calls for more than just an egg. There is more decadent stuff hidden between the egg and ham which makes a delicious and classy surprise. I'll be making these soon, and I will definitely be making these when we host out-of-town guests this summer. Thanks, Steve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW6uPrcRbgn4q7OgCE3XqoPladjir-WSnmt0UGfN13QEw-b0XnGqrJy7-4bYuEd1cNAvK8o-GJKCzNjm13vvsu3YNy0iLPzF9MvzSr3RHVNawxxAZFo7L2MxqvTGmjjURqp4aED-xSym2O/s1600/stevegoldberghamandeggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW6uPrcRbgn4q7OgCE3XqoPladjir-WSnmt0UGfN13QEw-b0XnGqrJy7-4bYuEd1cNAvK8o-GJKCzNjm13vvsu3YNy0iLPzF9MvzSr3RHVNawxxAZFo7L2MxqvTGmjjURqp4aED-xSym2O/s1600/stevegoldberghamandeggs.jpg" height="320" width="240" /></a></div>
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<span class="Apple-style-span" style="color: #4e5665; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;"><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$4:0">Ingredients:</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$5:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$6:0">3/4 lb mushrooms, finely chopped</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$7:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$8:0">1/4 cup finely chopped shallot</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$9:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$10:0">2 tablespoons unsalted butter</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$11:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$12:0">1/2 teaspoon salt</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$13:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$14:0">1/4 teaspoon black pepper</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$15:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$16:0">2 tablespoons crème fraiche or sour cream</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$17:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$18:0">1 tablespoon finely chopped fresh tarragon</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$19:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$20:0">12 slices Black Forest or Virginia Ham (without holes; 10oz)</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$21:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$22:0">12 large eggs</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$23:0" /><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$25:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$26:0">Garnish: fresh tarragon leaves</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$27:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$28:0">Accompaniment: buttered brioche or challah toast</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$29:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$30:0">Special equipment: a muffin tin with 12 (1/2 cup) muffin cups</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$31:0" /><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$33:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$34:0">Preheat oven to 400 degrees F.</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$35:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$36:0">Prepare mushrooms:</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$37:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$38:0">Cook mushrooms and shallot in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraiche and tarragon.</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$39:0" /><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$41:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$42:0">Assemble and Bake:</span><br data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$43:0" /><span data-reactid=".1k.1:3:1:$comment10202780688853545_7447890:0.0.$right.0.$left.0.0.0:$comment-body.0.$end:0:$44:0">Fit 1 slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yokes are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com0tag:blogger.com,1999:blog-8579692746110891017.post-52520103912331108672014-02-23T12:46:00.000-08:002014-02-28T14:52:37.795-08:00Easiest Way to Make Fresh Mozzarella Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8z1z-kROc3PCRTeZnQq9SJEF7Y4KUMXmGhSs7Vc4BWR_tHwgmIQWW2865l536f0zW9glbvCd2iPmi7wnsKAiAw5m9hp0_-2k8MVom7hfFQBmVavwOOlekV4QFD59gCV0zDK8CeAa_NU7/s640/blogger-image-504233028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8z1z-kROc3PCRTeZnQq9SJEF7Y4KUMXmGhSs7Vc4BWR_tHwgmIQWW2865l536f0zW9glbvCd2iPmi7wnsKAiAw5m9hp0_-2k8MVom7hfFQBmVavwOOlekV4QFD59gCV0zDK8CeAa_NU7/s400/blogger-image-504233028.jpg" width="299" /></a></div>
Making tasty, fresh mozzarella cheese is easier than you think, especially with this 30 minute method.<br />
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I tried two other 'traditional' methods I found online. I can see where these methods were necessary in the process and most likely had spectacular results for the seasoned at-home cheese maker with a double boiler, curd cutting knife, etc. This newbie came upon humorous, lumpy and tasteless results.</div>
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This method was the easiest and tastiest. All you need is milk, distilled water, citric acid and rennet. Citric acid can most likely be found in the section of canning materials at most local groceries and even big box stores. Or, you can buy it online along with your tablet or liquid rennet, which may be the only place you will find rennet to buy.</div>
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You will also need a cooking thermometer and thick dishwashing gloves. </div>
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Don't skimp on the salt. Without salt, any cheese will only taste like hard milk. </div>
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Hey, that sounds like a cool band name: Hard Milk. That now ranks up there with the other name for my fantasy rock band, The Meaty Bits, inspired by our cats' favorite canned food.</div>
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Whole milk of course works best. 2% will be a bit more like string cheese; just a bit.</div>
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DO NOT use ultra pasteurized milk for ANY cheese you try to make.</div>
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Distilled water IS the best, for this and any cheese you try to make, especially at the beginner stage like me.</div>
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Here is the link to my favorite, easiest mozz recipe. I divided it by half and came up with the photo you see.</div>
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Enjoy, and a BIG THANKS TO THE CREATOR OF THIS EVERYMAN METHOD.</div>
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<a href="http://www.simplebites.net/the-best-party-trick-ever-how-to-make-thirty-minute-mozzarella/">http://www.simplebites.net/the-best-party-trick-ever-how-to-make-thirty-minute-mozzarella/</a></div>
Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com3tag:blogger.com,1999:blog-8579692746110891017.post-13873422262097424582014-01-06T23:36:00.001-08:002014-01-06T23:39:21.746-08:00My First Time Making CheeseIndia calls this Paneer. The US calls it Farmer's Cheese. I call it easy and delicious. I was astonished at how wonderful this was. It does taste like chevre goat cheese and has a similar texture - spreadable with a light creamy fluffiness. <div>
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I had NO plans on blogging about my first evening (second try) of making cheese. I had plans on blogging about my 6th or 7th creations, after authentic and more complex ingredients will be delivered.</div>
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Yet, this recipe link is too good and too easy not to share. I made this the first time with 1 pint of whole milk with 2 tablespoons of lemon juice. After a lot of squeezing after taking the warm curd out of the cloth, I rolled it into a ball and put it into a bowl of ice water. I stored it in some of its drained whey. It tasted fine, but had more of a firm texture. It was actually more chewy, slicable and meltable. </div>
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I prefer the goat-like--chevre. Goat's milk is not easy to find around these parts. Regular milk, lemon, vinegar or pure citric acid is. No wonder this is a simple "Farmer's Cheese" across the globe or part of your own family's heritage.</div>
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I don't know how to mold this yet, nor do I yet have any cool molds. Time will come.</div>
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Until then, this cheese does just fine in a small bowl or ramekin.</div>
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If this is your first time, consider making half or a quarter of the batch that I am posting. I did, and wasn't sorry I got two different outcomes. Everyone deserves a practice swing.</div>
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I'll have more photos of my own when I'm actually ready to post. Until then, and always, refer to <a href="http://www.wikihow.com/Make-Paneer-(Indian-Cheese)" target="_blank">THIS LINK: as my inspiration.</a></div>
<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg93Kaq8SXfRolHlhBS6fh8qTwQWEHHG03JVTvU3zQKSFMXEkzR_0sb3EiV7H7-aFSs-bZbjRbynQtuenPTTdpnLarcv8egLigms_9ZUNnw8txd1LIWGuHa0jfEU4xq5eA1Dcr-xvU3GMB/s640/blogger-image-248812126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg93Kaq8SXfRolHlhBS6fh8qTwQWEHHG03JVTvU3zQKSFMXEkzR_0sb3EiV7H7-aFSs-bZbjRbynQtuenPTTdpnLarcv8egLigms_9ZUNnw8txd1LIWGuHa0jfEU4xq5eA1Dcr-xvU3GMB/s640/blogger-image-248812126.jpg"></a></div>Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com2tag:blogger.com,1999:blog-8579692746110891017.post-85776021288024844962013-12-20T18:13:00.000-08:002013-12-23T18:13:19.045-08:00Salami Cheese Ball - Perfect for the Holidays and Other Assorted Parties<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHw85ql95J1otb6Utw_hthlEO1DNTZ_i7jNeEl_Oiy3ApQm_B4-rUMhHeipZ1A3EYnI_N36ks2c232QUVMCxiiFscKaK4UQXXxkay9a_NxYzzqPoCVkwSL3pfKQCTsxp9U5kUcmtBLPKa/s1600/IMG_2129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHw85ql95J1otb6Utw_hthlEO1DNTZ_i7jNeEl_Oiy3ApQm_B4-rUMhHeipZ1A3EYnI_N36ks2c232QUVMCxiiFscKaK4UQXXxkay9a_NxYzzqPoCVkwSL3pfKQCTsxp9U5kUcmtBLPKa/s640/IMG_2129.JPG" width="476" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This simple party snack can even be easier to prepare. You don't have to make it into a ball. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It will be just as addictive in a bowl for a spread.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This was a mandatory tradition at Grandma's house for Christmas. Since she has passed, I have taken over the simple duty. I've also brought this to parties and had it my own gatherings. Each time I have served this I have been asked for the recipe. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is so easy, folks who have never turned on an oven can make this to impress many. Non-cooks can finally take pride and credit for something they made, instead of bringing something pre-made from a market or deli.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Grandma never wrote down the recipe, so this is my 'eyeball' estimation, on the amount of salami to use.</span><br />
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Ingredients:<br />
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Approximately a 1 to 1 1/2 inch chunk of hard salami cut at the deli counter, diced and fills one measuring cup<br />
One 8 ounce package of cream cheese, room temperature<br />
1/2 stick of (4 tablespoons) butter, room temperature<br />
Crackers or pita chips<br />
* very flaky crackers, like Ritz do not work well - they tend to crumble when spreading. Crunchier crackers or pita chips tend to hold up better when spreading.<br />
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Slice and dice the salami the best way you can to get the smallest chunks possible, about a 1/4 of an inch. When it fills a 1 cup measuring cup, you're done, and may have some slices left over for a sandwich.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTph9_izEzFUZROda7IVJmJRELv3hDdRFcB7xkKZSNldoR_RCXUfx1jt2LFLETNcLO-mof9CrhyphenhyphendbwvSRQ_WNlS4-NNVRBadFDpM63-4AE7uD2n08L2nhOCbystPdVXuvZIG0YMuroVvL/s1600/IMG_2124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTph9_izEzFUZROda7IVJmJRELv3hDdRFcB7xkKZSNldoR_RCXUfx1jt2LFLETNcLO-mof9CrhyphenhyphendbwvSRQ_WNlS4-NNVRBadFDpM63-4AE7uD2n08L2nhOCbystPdVXuvZIG0YMuroVvL/s320/IMG_2124.JPG" width="238" /></a></div>
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Slice the butter and cream cheese on the same cutting board used to slice the salami. Don't let that extra flavor go to waste. Mash it in there.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTKjfBnl31ab9AjSU2kIrIq76fW7LunexBlhWP6sH2kUVG2qvuoEuwY_SBw3FovxSuOlq8Npi6seXfY0fSaRDlgX-pNKppIc0ALgXfkk2v-GaGVJTscDJcjzXMCD_greaKkJ-eIBsoEL4/s1600/IMG_2126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTKjfBnl31ab9AjSU2kIrIq76fW7LunexBlhWP6sH2kUVG2qvuoEuwY_SBw3FovxSuOlq8Npi6seXfY0fSaRDlgX-pNKppIc0ALgXfkk2v-GaGVJTscDJcjzXMCD_greaKkJ-eIBsoEL4/s320/IMG_2126.JPG" width="238" /></a></div>
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Mash butter and cream cheese with a fork until well blended.</div>
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Add salami, a little at a time, until all is used and all is blended well.</div>
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(Don't be afraid to turn the mixture over, you may find lots of salami cubes have settled to the bottom.)</div>
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You can do one of two things at this point:</div>
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Option #1: Scoop into a bowl, cover and chill overnight, or at least 4 hours for flavors to marry. Serve with crackers or pita chips.</div>
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Option #2: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG13wiWAOJnxZ0PXO_lcJnD9FNxnluaNk-_ruVsMNj_mH8TTl8NjHYUyS6DRviEJO5jQvR5xg_p6bzLHOdMs1OvkuVCXVefIL7XTZXcNEXmGUkHMB5fc5WXJg48mF5NEH_4n0ZMndgKzWP/s1600/IMG_2131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG13wiWAOJnxZ0PXO_lcJnD9FNxnluaNk-_ruVsMNj_mH8TTl8NjHYUyS6DRviEJO5jQvR5xg_p6bzLHOdMs1OvkuVCXVefIL7XTZXcNEXmGUkHMB5fc5WXJg48mF5NEH_4n0ZMndgKzWP/s400/IMG_2131.JPG" width="298" /></a></div>
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It's actually not too hard to form it into a ball, even with a fork.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoIRdIZht_zKutWRUs4Ko_iH6Fj0XavUw4_hK5EVQg90plDltC2gK3I30G5Xfe014_AKyjqY9BxMztvrSBCZQv_CRA7CRURmfwBAKsbVFK2Y8KxCOLw92H4Hquctzn1SZbnn6CPWlKNCY/s1600/IMG_2132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoIRdIZht_zKutWRUs4Ko_iH6Fj0XavUw4_hK5EVQg90plDltC2gK3I30G5Xfe014_AKyjqY9BxMztvrSBCZQv_CRA7CRURmfwBAKsbVFK2Y8KxCOLw92H4Hquctzn1SZbnn6CPWlKNCY/s320/IMG_2132.JPG" width="239" /></a></div>
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Form into the best ball you can with the fork, then place on a plate with plastic wrap.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pM4yttJ4aX56ftzJ0KB2xpTJZ6wSGuBZeIxK0EfZJEapnWvwh12vmm3T9XF4s_WimFH03nXzUIB_fX6OCss3MwoFi5KYmSJgNh5mex70bIjWio1vKSnuZMs3CYMI8qzg5AFSFIYfdZVo/s1600/IMG_2133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pM4yttJ4aX56ftzJ0KB2xpTJZ6wSGuBZeIxK0EfZJEapnWvwh12vmm3T9XF4s_WimFH03nXzUIB_fX6OCss3MwoFi5KYmSJgNh5mex70bIjWio1vKSnuZMs3CYMI8qzg5AFSFIYfdZVo/s320/IMG_2133.JPG" width="239" /></a></div>
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Fold the corners over. When all wrapped, it's even easier to make into a ball -- like making a snowball.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpYguSPu8kva_IWpkFe5guSjRargG_Ux9_Oil81UbySPIL9LnuyCTyWwDTeLVk_8JeVrkz5ZSETV_KtGRXuC4aM_cGC1izyTjSpqz7uxYmBR76VFKBYCSPj1e8l_nPExV8l6pEU9KeHiA/s640/blogger-image--531756517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpYguSPu8kva_IWpkFe5guSjRargG_Ux9_Oil81UbySPIL9LnuyCTyWwDTeLVk_8JeVrkz5ZSETV_KtGRXuC4aM_cGC1izyTjSpqz7uxYmBR76VFKBYCSPj1e8l_nPExV8l6pEU9KeHiA/s320/blogger-image--531756517.jpg" width="239" /></a></div>
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Chill overnight or at least 4 hours for flavors to marry. Serve with crackers.</div>
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<br />Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com0tag:blogger.com,1999:blog-8579692746110891017.post-71921444125023848962013-12-14T13:54:00.000-08:002013-12-14T16:59:55.437-08:00Chocolate Pecan Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2JwbdkhXs7DDzMmpZY1DZMTUhRIbRtmE9G2UxSVCCsw7rYUHjoyhafx-NZa1XWJ6jm7vI3kuex5aBTvu_BxC-xR_SwcdUQbG-ywm6reUmtqz8wLcuO3lhSkS3RbGTyNig7OPL6rQuR5v/s1600/pecan+pie+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2JwbdkhXs7DDzMmpZY1DZMTUhRIbRtmE9G2UxSVCCsw7rYUHjoyhafx-NZa1XWJ6jm7vI3kuex5aBTvu_BxC-xR_SwcdUQbG-ywm6reUmtqz8wLcuO3lhSkS3RbGTyNig7OPL6rQuR5v/s640/pecan+pie+.JPG" width="476" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">You really won't believe how easy this is unless you read and try it for yourself. You don't even need an electric mixer.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I have done this recipe with homemade pie crust, as well as the refrigerated and frozen crusts and pie shells. However, I generally use one or two pre-made graham cracker crusts which seem to be a huge hit. It may not look as pretty when served. The mixture soaks into the crust and creates a toffee-like, chewy bottom, which seems to induce much eye-rolling and yummy sounds. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This recipe with the graham crusts has become a favorite of my husband's, his co-workers and our friends. So, here's the easy-peasy:</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pre-heat oven to 300 degrees F</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 or 2 ready-made graham cracker crusts</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup brown sugar, firmly packed</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons of melted, salted butter (you can use unsalted if necessary)</span><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon of almond extract</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup of unsweetened cocoa powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 eggs</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup light corn syrup or molasses</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup (8 ounces) of pecan halves or pieces</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add everything except eggs and syrup and nuts to a large bowl. Mash together until well blended. Add eggs and mix them in. Add syrup and mix until throughly combined. Add nuts and stir until distributed.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour into one pie shell, or evenly distribute to two.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake 60 minutes for one, 40 - 45 minutes for two, or until the middle has a slight spring-back to the touch.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you leave the mixture to only one pie shell you may have some extra or overflow. Cover cookie sheet with foil and place pie on top. If you use two graham crusts you will definitely see graham on the top, but it usually crumbles during baking or slicing.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As I said before, this won't be the easiest or prettiest slice of pie that you have served. But, because of the flavor and the now-demanded graham crust to make a chewy bottom crust, no one will worry about its appearance. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFIHWBdOENRsodbCHLVfa5-jhSaVaKEulwpBWvmXKmZnhQUHykHrbBUGJj9An5q073qBJkc8RIOsz4Pe8kcA2Wk_eEY1MIy2PUFbsEmY-R-xPXv7kXcL8CKeYLoM4H_bzzAWHF6GD-8vL/s1600/pecan+pie+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFIHWBdOENRsodbCHLVfa5-jhSaVaKEulwpBWvmXKmZnhQUHykHrbBUGJj9An5q073qBJkc8RIOsz4Pe8kcA2Wk_eEY1MIy2PUFbsEmY-R-xPXv7kXcL8CKeYLoM4H_bzzAWHF6GD-8vL/s640/pecan+pie+slice.JPG" width="476" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com1tag:blogger.com,1999:blog-8579692746110891017.post-3449360012988190852013-12-14T11:39:00.000-08:002013-12-14T12:11:37.289-08:00Mexican Inspired Barley Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjjQvyhfCKFmdK1G4881r0r7oQyUxEw6mIIlL1-BMtGWW6Ks8eALXJL246f0mA7V8Kmdbp7rItNOjQiBzt9XewrN6koUnImHvpF66tZUYK5fnllk4Y3-GqAKCnBMJ4FEkycu8GicY127Z/s640/blogger-image-1365446015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjjQvyhfCKFmdK1G4881r0r7oQyUxEw6mIIlL1-BMtGWW6Ks8eALXJL246f0mA7V8Kmdbp7rItNOjQiBzt9XewrN6koUnImHvpF66tZUYK5fnllk4Y3-GqAKCnBMJ4FEkycu8GicY127Z/s640/blogger-image-1365446015.jpg" width="640" /></a></div>
On snowy afternoons like this I get creative. I only use ingredients I have on hand. On normal weather days it's easy for me to run to the nearest grocery when I just need one or two more things to complete a recipe. Not today.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsukZydvijQTUkTxsBPiGovu3PAQ0ErL9xsPmF5CbBZK9Dn73tek9hRCRIwEMxx2LsmVgeNK1R6_TmzabQk29sg090U323K5s17BXs4vjz0mi_AVkTxwvJNiOYrzFk-quixtlupc80DiDo/s640/blogger-image--594223545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsukZydvijQTUkTxsBPiGovu3PAQ0ErL9xsPmF5CbBZK9Dn73tek9hRCRIwEMxx2LsmVgeNK1R6_TmzabQk29sg090U323K5s17BXs4vjz0mi_AVkTxwvJNiOYrzFk-quixtlupc80DiDo/s320/blogger-image--594223545.jpg" width="239" /></a></div>
Today I experimented making a soup that my husband loved so much, he's asked me to make it again after finishing his third bowl. Thank goodness I took the time to write down the measurements. Sometimes I just make stuff with a pinch of this, a sprinkle of that, and it never turns out the same.<br />
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I was going to leave this as a basic chicken broth recipe using thyme, rosemary and a bay leaf. As I looked out to the snow-covered yard and yearned to be back in Cozumel, I thought the best way to add some Mexican sunshine was to add it to our lunch.<br />
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Making your own chicken stock is easier than it may sound. It gives purpose to the meaty bits from the bones instead of just throwing it away; and, the bones are what gives stock that extra hearty flavor. But, I'm guessing store-bought stock will do the trick.<br />
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<b>This recipe can easily be altered to a VEGAN dish.</b><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You will need:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 cups of chicken stock (or vegetable stock)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(that's about a box and a half of 32oz stock containers from the grocery)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">makes about six 1 cup servings</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Homemade Chicken Stock</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 carcass of a store-bought rotisserie chicken, including leftover skin and the juices at the bottom</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 stalks of celery, plus all the leaves in the middle</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 bunch of flat parsley</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 garlic cloves, crushed, sliced or diced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large onion, quartered with skin left on</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon of salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon pepper</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Soup</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon of Ancho chili powder (or regular chili powder)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground cumin</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 lime</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup of diced carrots</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup frozen corn</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup barley</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Broken tortilla chips or homemade fried tortilla slices (optional)</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To make the chicken stock, place the carcass in a stock or sauce pot and fill with water until it is fully submerged. Place on stove and turn onto the highest setting. Add the remaining stock ingredients and get it to boil. Turn down to medium-low (about 3-4 on a dial) for a medium simmer, uncovered for 30 minutes. Turn down to low for a slow simmer for another 1/2 hour to 45 minutes, until the onions layers have separated and translucent and the celery is translucent and flimsy. The liquid should also be reduced between a 1/4 to 1/2 an inch.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Use a large bowl and strainer to separate the stock from the ingredients. Pour stock into a smaller pot.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the chili powder and cumin. Squeeze in the lime juice. Warm the stock for 10 minutes on low and stir. After 10 minutes, taste and add additional salt and pepper if needed. You can even add in some extra lime, ancho or cumin if you want. The taste is up to you.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When the broth has the flavor you want, add the carrots, corn and barley. Bring to a boil. Cover and turn the stove to low. Simmer for 10 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Top with crushed tortilla chips (optional), or, make your own:</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slice a flour or corn tortilla. Place in hot oil, fry for 2-3 minutes or until brown, place on a plate with a paper towel to drain remaining oil.</span><br />
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Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com1tag:blogger.com,1999:blog-8579692746110891017.post-26303395095465454572013-11-24T16:19:00.002-08:002013-11-24T16:23:48.133-08:00Chile Pasilla and Garlic Soup - a Healthy Fiesta for Your Taste Buds<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><br /></span>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">My three favorite things about visiting Cozumel, Mexico are diving, eating and grocery shopping to bring a bit of this beautiful island and country into my own cocina. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">I just came home from another delightful journey to Cozumel. I can still feel the power of Nature's currents pushing us along fantastic drift dives. I can still taste the tacos I had with a group of nine at Los Otates, where the entire bill for nine with dinner, water and beer cost us $77 US dollars. I bought a heap of chiles I don't usually find in the international markets, or even in the local mercados, especially for the price I paid.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">Today I tried a delicious soup from my new package of <a href="http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&field-keywords=pasilla%20chiles&linkCode=ur2&sprefix=pasilla%2Caps%2C438&tag=cookforacoup-20&url=search-alias%3Daps" target="_blank">Pasilla Chiles</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=cookforacoup-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />. Before trying, I've read that they are a lower to medium-hot pepper with a sweet, but smoky flavor with hints of cocoa, excellent for salsas, stews and soup. These are sometimes used for mole sauces. I also read that ancho peppers are mistaken for pasillas up here in the States, but are a good substitute if the real deal is not available.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">This soup is wonderful for so many reasons. It's vegan (without the sour cream), vegetarian, low carb, low fat and healthy. Just guessing with the said ingredients, it's probably low-calorie and vitamin-packed. It is also not too hot or spicy for those who prefer things that way. It's savory, earthy and perfect comfort food in the colder months.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">I found an easy, low-cost way to do this soup on the Food and Wine website. I tried the recipe exactly, but found the soup slightly bland. I know in my Mexican travels and recipes that not all Mexican cuisine needs to be spicy; however, I did need a bit more depth to remind me of the savory but not spicy flavors I was enjoying a week ago in soups and stews.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">So, this is my altered recipe adapted from the <a href="http://3 large dried pasilla chiles 1 quart hot water 3 tablespoons olive oil 1 medium onion, coarsely chopped 1 head garlic, cloves peeled and coarsely chopped 1 large tomato, cut into 1-inch dice 1/2 teaspoon dried oregano, preferably Mexican Salt 1 cup 1/2-inch dice of country bread or baguette 1/4 cup crÃÂÃÂÃÂème fraÃÂÃÂÃÂîche or sour cream 1 Hass avocado, cut into 1/2-inch dice 1/4 cup cilantro leaves" target="_blank">Food and Wine recipe I found here</a>.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">I opted not to make my own croutons, and did not have an avocado on hand for the toppings. I did not use <span class="Apple-style-span" style="line-height: 21px;">crème fraîche, as the original recipe calls for. I am just guessing that the average Mexican home cook on a budget tighter than ours use sour cream instead.</span></span><br />
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<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You will need:</span></span><br />
<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">large saucepan </span></span><br />
<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">your favorite way to puree - food processor, stick blender, regular blender, etc.</span></span><br />
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<li style="color: black; font: normal normal bold 13px/15px Arial, sans-serif; padding-bottom: 20px;"><span itemprop="ingredients"><span class="Apple-style-span" style="font-size: small;">3 large dried pasilla chiles</span></span></li>
<li style="color: black; font: normal normal bold 13px/15px Arial, sans-serif; padding-bottom: 20px;"><span itemprop="ingredients"><span class="Apple-style-span" style="font-size: small;">1 quart hot water, boiled</span></span></li>
<li style="color: black; font: normal normal bold 13px/15px Arial, sans-serif; padding-bottom: 20px;"><span itemprop="ingredients"><span class="Apple-style-span" style="font-size: small;">2 tablespoons olive oil</span></span></li>
<li style="color: black; font: normal normal bold 13px/15px Arial, sans-serif; padding-bottom: 20px;"><span itemprop="ingredients"><span class="Apple-style-span" style="font-size: small;">1 medium onion, coarsely chopped</span></span></li>
<li style="color: black; font: normal normal bold 13px/15px Arial, sans-serif; padding-bottom: 20px;"><span itemprop="ingredients"><span class="Apple-style-span" style="font-size: small;">1 head garlic, cloves peeled and coarsely chopped</span></span></li>
<li style="color: black; font: normal normal bold 13px/15px Arial, sans-serif; padding-bottom: 20px;"><span itemprop="ingredients"><span class="Apple-style-span" style="font-size: small;">1 large tomato, cut into 1-inch dice</span></span></li>
<li style="color: black; font: normal normal bold 13px/15px Arial, sans-serif; padding-bottom: 20px;"><span itemprop="ingredients"><span class="Apple-style-span" style="font-size: small;">1 teaspoon dried oregano, preferably Mexican</span></span></li>
<li style="color: black; font: normal normal bold 13px/15px Arial, sans-serif; padding-bottom: 20px;"><span itemprop="ingredients"><span class="Apple-style-span" style="font-size: small;">1 teaspoon powdered cumin</span></span></li>
<li style="color: black; font: normal normal bold 13px/15px Arial, sans-serif; padding-bottom: 20px;"><span itemprop="ingredients"><span class="Apple-style-span" style="font-size: small;">1/2 Tablespoon of concentrated tomato paste, or 1 Tablespoon of regular</span></span></li>
<li style="color: black; font: normal normal bold 13px/15px Arial, sans-serif; padding-bottom: 20px;"><span itemprop="ingredients"><span class="Apple-style-span" style="font-size: small;">Salt to taste (start with 1/2 teaspoon, go from there)</span></span></li>
<li style="color: black; font: normal normal bold 13px/15px Arial, sans-serif; padding-bottom: 20px;"><span class="Apple-style-span" style="font-size: small;">1/2 of a lime</span></li>
<li style="color: black; font: normal normal bold 13px/15px Arial, sans-serif; padding-bottom: 20px;"><span itemprop="ingredients"><span class="Apple-style-span" style="font-size: small;">1/4 cup sour cream</span></span></li>
<li style="color: black; font: normal normal bold 13px/15px Arial, sans-serif; padding-bottom: 20px;"><span itemprop="ingredients"><span class="Apple-style-span" style="font-size: small;">1 Hass avocado, cut into 1/2-inch dice (optional)</span></span></li>
<li style="color: black; font: normal normal bold 13px/15px Arial, sans-serif; padding-bottom: 20px;"><span itemprop="ingredients"><span class="Apple-style-span" style="font-size: small;">1/4 cup cilantro leaves</span></span></li>
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In a large bowl, cover the chiles with the boiled water; set plate over the chiles to keep them submerged. Let soak until softened, about 20 minutes.</span></span><br />
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<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Strain and reserve the soaking liquid. Do this by taking out the chilies first, in what now should be finger-friendly warm water. Squeeze gently to get more of the flavorful liquid and seeds out before straining. Stem (if necessary), seed and coarsely chop the chiles.</span></span><br />
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<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-cBVf4yF7-turMKjLyk3Wyhyphenhyphen3qar4cM7TAF3tBFYyfD2ujSfs-4OrAZSzvZCMGa2m7jhdxscbwbBm9hH75VGfywTp_b6lW9Y2-oE1rqsZbFFj-TPQOYYZJ7T3oihJc_85iiJSSAApve8/s1600/IMG_2017.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-cBVf4yF7-turMKjLyk3Wyhyphenhyphen3qar4cM7TAF3tBFYyfD2ujSfs-4OrAZSzvZCMGa2m7jhdxscbwbBm9hH75VGfywTp_b6lW9Y2-oE1rqsZbFFj-TPQOYYZJ7T3oihJc_85iiJSSAApve8/s200/IMG_2017.JPG" width="149" /></a> </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 21px;">In a large saucepan, heat 2 tablespoons of the oil. Add the onion and garlic and cook over moderate heat until softened, about 5 minutes. Add the chopped chiles and cook, stirring, for 1 minute. Add the tomato, oregano, a pinch of salt and the strained chile soaking liquid and bring to a boil. Cover the soup and simmer gently over low heat for 20 minutes.</span></div>
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<a href="http://4.bp.blogspot.com/-ZZ3n7lVcHpQ/UpKS87Ab_dI/AAAAAAAAAzk/J6tWdtWhE7o/s1600/IMG_2027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ZZ3n7lVcHpQ/UpKS87Ab_dI/AAAAAAAAAzk/J6tWdtWhE7o/s320/IMG_2027.JPG" width="239" /></a></div>
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<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Working in batches, puree the soup in a blender, processor or your stick blender. Return the soup to the saucepan, bring to a simmer and season with salt to taste, tomato paste, cumin and squirt in the lime. Simmer low and uncovered for 20-30 minutes to slightly reduce, thicken and marry the new additions.</span></span></div>
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<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ladle the soup into bowls. Top with sour cream, avocado, cilantro leaves, croutons and serve.</span></span></div>
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<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Makes about four 1 cup servings. (One cup for me, three for my husband)</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">Muy delicioso!</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">(Very delicious)!</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">Thank you for reading!</span></span></div>
Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com2tag:blogger.com,1999:blog-8579692746110891017.post-91420218076347113802013-09-15T16:32:00.000-07:002013-09-15T16:41:35.031-07:00Late Summer Happenings and Harvest<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1taJc3EVpX5GznQY8tTmtyIcvBR66vBUeG2twxwprZKGYC6TOzSRqh8swkB7W66hYgMTpUd9D2q8VIjlSfNk7Dk3Mp84wiZJiWfGUHxkO6nhQIDHrlQG-zRvdkKMs50ZIOidawkiiCAz/s640/blogger-image-1632383550.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1taJc3EVpX5GznQY8tTmtyIcvBR66vBUeG2twxwprZKGYC6TOzSRqh8swkB7W66hYgMTpUd9D2q8VIjlSfNk7Dk3Mp84wiZJiWfGUHxkO6nhQIDHrlQG-zRvdkKMs50ZIOidawkiiCAz/s200/blogger-image-1632383550.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cleveland Museum of Art</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj36OlM2qO0FcEbF6gFWtFlfu0l-W20MDkcYZlbgD4SqwT83-ZUl6A23W2MO16hk_C2c-TJwf-3WU_rixhJh_ls0SYisoFcu9zkD8EHpE2jQVvK_ZpfauieVVARegCbaguZZgw7wqSXUgA-/s640/blogger-image--1153634094.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj36OlM2qO0FcEbF6gFWtFlfu0l-W20MDkcYZlbgD4SqwT83-ZUl6A23W2MO16hk_C2c-TJwf-3WU_rixhJh_ls0SYisoFcu9zkD8EHpE2jQVvK_ZpfauieVVARegCbaguZZgw7wqSXUgA-/s200/blogger-image--1153634094.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cleveland Orchestra at Blossom Music Center</td></tr>
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This Summer has been spectacular. My husband and I have been busy attending fun events with family and friends such as museums, hikes, bike rides and swimming. Outdoor concerts, like Ian Anderson performing "Thick as a Brick" and the Cleveland Orchestra performing Beethoven under the stars were particularly memorable.<br />
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<tr><td class="tr-caption" style="text-align: center;">A new friend asking for love</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXkWQzaSk5C4qTXI8qG2JoW7nCMZ9L7wkLfcpyi8jvC68ZA5eidylR5LYU5KpUc_g1XUQce5u_mqgIcEMFoc6anFXycAI4rCx3-ZEqzNxkBNEYRan3fHRHOJBgtu43SKiqYk4uFybxme2/s640/blogger-image-569024967.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXkWQzaSk5C4qTXI8qG2JoW7nCMZ9L7wkLfcpyi8jvC68ZA5eidylR5LYU5KpUc_g1XUQce5u_mqgIcEMFoc6anFXycAI4rCx3-ZEqzNxkBNEYRan3fHRHOJBgtu43SKiqYk4uFybxme2/s200/blogger-image-569024967.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Within 10 minutes of discovery</td></tr>
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Also, we had no choice but to adopt a kitten (about 6 months) who we found sleeping in one of our patio chairs. We live in a rural area, where we often see feral cats wandering around and scoot away as soon as we go outside. We just didn't have the heart to shoo a small kitten away who didn't want to leave. He was too skinny, too hungry and too AFFECTIONATE. After two flea baths and a clean bill of health from the vet we let him inside. The poor little guy went straight to a fuzzy folded blanket on the sofa and slept for a full 12 hours. It was probably his first comfortable, stress free day where he was able to truly relax. Thankfully, he and our other two cats all get along quite well, and the little guy has NEVER tried to sneak out of an open door. It's as if he was born to be an inside cat, or is just grateful to be indoors. It's been two months. He's almost doubled in size, but is even more gentle and lovable. We couldn't have asked for a better feline to show up at our front door.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9rEByMMB_xR4IHQOHajtTSe6Xt8ZLDkKV9yLgb-o5KvAkDxJlBYPAy2xa1t-3gxC7Sf-6XzTdnpNxygV47EU41BnHyZ-F8RY3xyKd_D5VVpPzVv0-IvaF18og3X4_mRY_6x6hmACbAAT/s640/blogger-image--1503959852.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9rEByMMB_xR4IHQOHajtTSe6Xt8ZLDkKV9yLgb-o5KvAkDxJlBYPAy2xa1t-3gxC7Sf-6XzTdnpNxygV47EU41BnHyZ-F8RY3xyKd_D5VVpPzVv0-IvaF18og3X4_mRY_6x6hmACbAAT/s200/blogger-image--1503959852.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The second morning, not allowed inside yet, but really selling himself</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivUSr-m3Fi3eIMRfZPRnExEMEL7oqQZPWswx9dIuW3eVJoMDoiuvi6SL1qaRYywm4bvij4ic4_Q-QrjrCKq_Wc-20PZXD5YBWed11XilwNJiiT_S7jR9g6agubaWH6ajc6dS5DSj_O4mA/s640/blogger-image-2093380137.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivUSr-m3Fi3eIMRfZPRnExEMEL7oqQZPWswx9dIuW3eVJoMDoiuvi6SL1qaRYywm4bvij4ic4_Q-QrjrCKq_Wc-20PZXD5YBWed11XilwNJiiT_S7jR9g6agubaWH6ajc6dS5DSj_O4mA/s200/blogger-image-2093380137.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4q2mHmrzYhYXoJPcXnnGhyo1YUJAhqvikQQCa9VnA-szCicbxO2Zai1SOkecm8TWxDc-wn0r2jbS1AloqqXow_9nY0Flbmuaooyufh7N9NLFRIlFxAjSCTIfbW81t3FwCICTCLBG1ZWeZ/s640/blogger-image--924388318.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4q2mHmrzYhYXoJPcXnnGhyo1YUJAhqvikQQCa9VnA-szCicbxO2Zai1SOkecm8TWxDc-wn0r2jbS1AloqqXow_9nY0Flbmuaooyufh7N9NLFRIlFxAjSCTIfbW81t3FwCICTCLBG1ZWeZ/s200/blogger-image--924388318.jpg" width="149" /></a>It's a small wonder that I had time to tend to my small deck garden. The weather here was a bit funky. It rained a lot in June and July, dry in August and September, and never got 'warm' enough. Personally, I can't complain about the temperature, since it afforded me more time outside and cheaper electric bills from less air conditioning. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodMES1MlUFFLN5L5J7EICdG_YNPsSJjqcxokYh31EWANG0lDMBIpVf2U0h4KwpB3fFRsMfBvwk4D1i03MK9hN5knqzq4bb_LOKgk3J_xrRc2fC-hnd_RaPvRX7qAkfLZ_r5Tj8EydC1r2/s640/blogger-image-29298929.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodMES1MlUFFLN5L5J7EICdG_YNPsSJjqcxokYh31EWANG0lDMBIpVf2U0h4KwpB3fFRsMfBvwk4D1i03MK9hN5knqzq4bb_LOKgk3J_xrRc2fC-hnd_RaPvRX7qAkfLZ_r5Tj8EydC1r2/s200/blogger-image-29298929.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTcFHKWag57qIVMD4hwgjUOhuDz5GSXkQ__R-z7Fvw2kpPxK0KEu49c2KwNNs-hdXHXAJUiYQNR3_CMPHIAY8uSHga34S_nuWnMoL6EUxDRRlq80DYSn7sD8fy2wyJyQGgcsSkhE3mrB2/s640/blogger-image-781687185.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTcFHKWag57qIVMD4hwgjUOhuDz5GSXkQ__R-z7Fvw2kpPxK0KEu49c2KwNNs-hdXHXAJUiYQNR3_CMPHIAY8uSHga34S_nuWnMoL6EUxDRRlq80DYSn7sD8fy2wyJyQGgcsSkhE3mrB2/s200/blogger-image-781687185.jpg" width="149" /></a>This is one of my favorite times of the year. In simple terms, it's the time when I can make stuff from the stuff I've been growing for a few months. It's a sense of accomplishment. I love making favorites like homemade marinara, caprese salad and fresh pico de gallo. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdmMqfUJgMkWlNWGwJ3gUXFKfdMpMS0-aS8M7Cq0V-XBX7PLEy6wkK1tGK-5gHqGFl63Udxei8v_o1c0s328T7wbeU34Q4kTm6Mc93_2u6HITZqLQTvksmvzKS8Hp7PiSDuXp3YgRQuIa/s640/blogger-image--712721058.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdmMqfUJgMkWlNWGwJ3gUXFKfdMpMS0-aS8M7Cq0V-XBX7PLEy6wkK1tGK-5gHqGFl63Udxei8v_o1c0s328T7wbeU34Q4kTm6Mc93_2u6HITZqLQTvksmvzKS8Hp7PiSDuXp3YgRQuIa/s200/blogger-image--712721058.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jalapenos</td></tr>
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I also went beyond my comfort zone and made an Asian-inspired dish. I marinated chicken breasts in sesame oil, garlic, ginger and rice vinegar. I stir-fried a few fresh peppers, onion, and water chestnuts in garlic and sesame oil, stir-fried the chicken, then tossed with cooked soba noodles, soy sauce and cilantro. BIG HIT.</div>
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Plus, our recent plans for an upcoming vacation in Cozumel has inspired me to finish seasoning my molcajete and make a few other tasty experiments, such as making guacamole the traditional way and a favorite sauce that tastes almost as good as the restaurant where I first tasted it. Next time ...</div>
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Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com2tag:blogger.com,1999:blog-8579692746110891017.post-25805537491694287402013-08-05T17:46:00.000-07:002013-08-18T10:50:56.706-07:00Easy Recipe for Bruchetta, Pasta and Pizza.<br>
Years ago, in an old, cozy restaurant in Cleveland's Little Italy my family was served this savory tomato, garlic basil dip with our bread instead of the traditional olive oil and balsamic for dipping. We've all had this topping baked onto bread but never as a dip with fresh bread. Since then Mom has perfected her own method that's in high demand at all our family events.<br>
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It is ridiculously easy to make and very customizable to your own taste.<br>
Plus, it's vegan and healthy, so it's ideal to take to a potluck for everyone to enjoy. And, it's so versatile:<br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDY0O64FA5_LjxLEj-32oJXn7L_fhXZqSl_eOzf8CRGvtPbtjxtzFG9j-Ti-AAvThTN6Nr0msYoct6AEaiKLEu9pvOMM3eopCct5xmu18Oow6OkZqjHNvgCdByC2v3b16_DtPFKdnXEaXK/s640/blogger-image--2099394460.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDY0O64FA5_LjxLEj-32oJXn7L_fhXZqSl_eOzf8CRGvtPbtjxtzFG9j-Ti-AAvThTN6Nr0msYoct6AEaiKLEu9pvOMM3eopCct5xmu18Oow6OkZqjHNvgCdByC2v3b16_DtPFKdnXEaXK/s320/blogger-image--2099394460.jpg" width="238"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A topping or dip for fresh, crusty bread</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzE6-FCpFeKw07tTfpIFbu6l-11rbvcPxgA9cUxTvM2vWJtluB6XOdMZDBMj1cI34mxmXRoJZ45XO8U_ZhN_l0J_pUMO6XQ4NpKifQDjP6DXz1_gnK3uhKg6PAzOwbbn2r5H8TdyBze5e/s640/blogger-image-858504594.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzE6-FCpFeKw07tTfpIFbu6l-11rbvcPxgA9cUxTvM2vWJtluB6XOdMZDBMj1cI34mxmXRoJZ45XO8U_ZhN_l0J_pUMO6XQ4NpKifQDjP6DXz1_gnK3uhKg6PAzOwbbn2r5H8TdyBze5e/s320/blogger-image-858504594.jpg" width="238"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toss with pasta and chill, or saute with pasta for a hot or cold dish perfect for Summer dining.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_Y2pqOMPU5Q4CI6hDWBnUUKkrxueFvT4nECGhohtJ5CVJJRmsXn9MNbZ9NJSbMZ-T-RzP-8A1W1sx3s824pR_MeiWY2mgUc_9SGsbx_jIk9-Up2Lf0oD3ClxXf59vqeBMvuhSljN4XAw/s640/blogger-image-2060453275.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_Y2pqOMPU5Q4CI6hDWBnUUKkrxueFvT4nECGhohtJ5CVJJRmsXn9MNbZ9NJSbMZ-T-RzP-8A1W1sx3s824pR_MeiWY2mgUc_9SGsbx_jIk9-Up2Lf0oD3ClxXf59vqeBMvuhSljN4XAw/s320/blogger-image-2060453275.jpg" width="238"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make traditional bruchetta or pizzas: place bread or English muffins under a low broiler or toaster oven for 2 minutes or until desired tostieness, add toppings, broil for another 2-3 minutes . Or, quick for the kids, toast English muffins in toaster, add topping or toppings, microwave 30 seconds.<br><br></td></tr>
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Fresh tomatoes would work well, I'm guessing, but we've never had it that way. It looks like I may have a bumper crop of Romas this year, so I'm going to try making this with fresh and then update this post.<br>
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Before you start, Mom wanted to make sure I gave a few tips:<br>
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This is flavor-packed with lots of garlic. If you think it may be too strong to your liking, start out with half the garlic and herbs. This has to marinate for at least a day, so you can always add more seasoning later, marinate again, then taste.<br>
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Re-purposed spaghetti sauce jars work well. This recipe makes a little under 32 ounces. Two 16oz jars should do it.<br>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">two 32oz cans of diced or petite diced tomatoes (tomatoes with Italian seasoning work great, but not necessary)</span><br>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One full head of garlic, cloves peeled</span><br>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups fresh basil leaves</span><br>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 to 1/2 bunch parsley</span><br>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 bunch chives or scallions</span><br>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon crushed red pepper flakes</span><br>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span><br>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">one heaping teaspoon dry oregano (or 1/2 teaspoon of fresh)</span><br>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups of olive oil, extra virgin</span><br>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Strain tomatoes in colander (Mom saves and freezes the tomato juice for future use in soups and sauces - no wonder they taste so good)</span><br>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Put peeled garlic cloves and herbs in a food processor to chop</span><br>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add to tomatoes and add remaining ingredients. Stir until combined.</span></div>
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Top off jar with extra olive oil. Let stand at room temperature overnight. Refridgerate afterwards.<br>
As you may know, olive oil solidifies when chilled. Be sure to restore it to room temperature before serving.<br>
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<br>Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com4tag:blogger.com,1999:blog-8579692746110891017.post-27788830197787043492013-07-24T20:01:00.000-07:002013-08-31T08:38:12.163-07:00Low Sugar Blueberry Jam in Bread Maker<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">My copied recipe for low-sugar strawberry jam in a breadmaker has become my most popular and most internationally visited post. (<a href="http://cookingforacouple.blogspot.com/2013/05/homemade-low-sugar-strawberry-jam-made.html" target="_blank">link is <i>here</i> for reference</a>)</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">After weeks of harvesting blueberries off our seven bushes (yes, seven - they came with the house) I've been experimenting and making blueberry jam.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I've expanded and altered the original recipe I found with the bread machine.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I wanted to add even less sugar than the low-sugar recipe. So, I decreased the sugar, increased the lemon juice, increased the low-sugar pectin and have been getting tasty results. I found that my altered recipe makes the low-sugar jam gel better. Plus, I found that doubling the recipe works just as fine in the breadmaker as the single recipe I was using before.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">And, I find I'm saving money on my Greek yogurt obsession. Instead of buying the tiny cups with fruit on the bottom, I'm buying larger and more cost-effective containers of plain or vanilla; making my own swirly fruity goodness.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZsYFdryfKhv1sEKQSiBFXZv5G3TcX03o7AOI82H-uNSFvBEVLlN6EQH9dqd_cIsh3Ut4ODycC64JRm5IG-lrgDDp8Gtoi-dGQllBDO_a4mJ2bR_z1_W1XK3ucJIH5eWPMvT603BPpNWC/s640/blogger-image-1985935669.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZsYFdryfKhv1sEKQSiBFXZv5G3TcX03o7AOI82H-uNSFvBEVLlN6EQH9dqd_cIsh3Ut4ODycC64JRm5IG-lrgDDp8Gtoi-dGQllBDO_a4mJ2bR_z1_W1XK3ucJIH5eWPMvT603BPpNWC/s400/blogger-image-1985935669.jpg" width="298" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Four things I feel I should remind you:</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>1)</b> Only use lemon juice from a real lemon. Most bottled lemon juice is diluted with water, and no bottled lemon juice will aid the flavor or aid in gelling as much as the real thing.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>2)</b> Only use pectin specified for low or no sugar recipes.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>3)</b> This is not a recipe for jam to sit on shelves. This will last in the fridge for up to a month and can be frozen for 6 months.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>4)</b> Tasty in yogurt, oatmeal, on toast, in smoothies and delightful on ice cream or frozen yogurt after a quick warm-up on the stove or in the microwave.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Thanks for reading and enjoy the recipe! I'm making NO SUGAR CHERRY JAM tomorrow, so stick around for my next experiment and post.</span><br />
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<span class="Apple-style-span" style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Low Sugar Blueberry Jam in a Breadmaker</span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Arial, Helvetica, sans-serif;">makes 1 pint</span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Arial, Helvetica, sans-serif;">3 cups blueberries, crushed by two fingers or slightly chopped in processor</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTosfrZ_5hBPxEML2Q725ZBgIAV6NCp5zE1BY4t7ejRojyJl3Nz-QAkU59RL5HhL18N-oDjqGpJP72ZBLayHqjlBfWx8NQeABN5I4OLJSKix3iRm5CaOI-Y6NVPoEzTE3QQDUKPLYNUud/s640/blogger-image--856891485.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTosfrZ_5hBPxEML2Q725ZBgIAV6NCp5zE1BY4t7ejRojyJl3Nz-QAkU59RL5HhL18N-oDjqGpJP72ZBLayHqjlBfWx8NQeABN5I4OLJSKix3iRm5CaOI-Y6NVPoEzTE3QQDUKPLYNUud/s320/blogger-image--856891485.jpg" width="236" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crushing with fingers leaves a bit more texture. Plus, it's fun for kids to be allowed to smash blueberries between their fingers while you measure the rest of the ingredients.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWXgPuvW32G0xlNMtL7TLD2wkZu8P9O_pa4fcnSBDK2oIGp3ufKxHaU61zss1OGYFeBLyHtpDd2znwj9wKjwD2zcZLoaiDLBS0a7cx72RFhmModEZto7uE0xwAPnwu42erVETCCvEdncU/s640/blogger-image-1667781968.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWXgPuvW32G0xlNMtL7TLD2wkZu8P9O_pa4fcnSBDK2oIGp3ufKxHaU61zss1OGYFeBLyHtpDd2znwj9wKjwD2zcZLoaiDLBS0a7cx72RFhmModEZto7uE0xwAPnwu42erVETCCvEdncU/s320/blogger-image-1667781968.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The blueberries only need a pulse or two in a processor. Easier and quicker than doing by hand. Leaves less texture, but produces more of a jelly instead of a jam. My personal preference has been finger-crushing one cup and slightly processing two cups.</td></tr>
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<span class="Apple-style-span" style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 cup sugar</span><br />
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<span class="Apple-style-span" style="background-color: white; font-family: Arial, Helvetica, sans-serif;">2 1/2 Tablespoons of low-sugar fruit pectin</span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Arial, Helvetica, sans-serif;">2 Tablespoons fresh lemon juice</span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;">Combine all ingredients into bread pan</span><span class="Apple-style-span" style="line-height: 18px;"><br /></span><span class="Apple-style-span" style="line-height: 18px;">Select Basic setting</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><br />Press "Start/Stop" Allow to mix 5-6 minutes, scraping sides of the pan with rubber spatula.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8PPNRt5BeOAtXvRKp9k2Oc6vS9hk-w1ccmuGlG21NBzKOO-hGBuWpj5eyDLSz-9QOvw9qp2pUjY8bDHD2TPj9iKYtVuSXjB9Z2vYhl06pPDJPpUkL7SfE5QLzqIJbTiH_ccsfXbU-hrb9/s640/blogger-image-534309391.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8PPNRt5BeOAtXvRKp9k2Oc6vS9hk-w1ccmuGlG21NBzKOO-hGBuWpj5eyDLSz-9QOvw9qp2pUjY8bDHD2TPj9iKYtVuSXjB9Z2vYhl06pPDJPpUkL7SfE5QLzqIJbTiH_ccsfXbU-hrb9/s200/blogger-image-534309391.jpg" width="149" /></a><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Press "Start/Stop" to cancel<br />Select Bake setting<br />Press "Start/Stop"<br />When Unit signals and display reads "0:00," press "Start/Stop"</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Using hot pads, remove bread pan<br />Pour jam into glass jars</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Cool for 15 minutes</span></span></div>
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<span class="Apple-style-span" style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;">Cover with tight fitting lids. </span><span class="Apple-style-span" style="line-height: 18px;">Refrigerate to set at least 8 hours, preferably overnight.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gfiIFp7k3HJslylkNHQbd_tmn3uXnd9bcPjw0syvk1df2hOfAvCxXHhh0cTflq2nIzU0qh-b_PsUHs-TQXbCUUavneoofgpOhz7dV_m9YB-lXcIP3u1rtWv6hPiQbYBqPGMe9fswQZ0-/s640/blogger-image-1518723297.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gfiIFp7k3HJslylkNHQbd_tmn3uXnd9bcPjw0syvk1df2hOfAvCxXHhh0cTflq2nIzU0qh-b_PsUHs-TQXbCUUavneoofgpOhz7dV_m9YB-lXcIP3u1rtWv6hPiQbYBqPGMe9fswQZ0-/s200/blogger-image-1518723297.jpg" width="149" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com12tag:blogger.com,1999:blog-8579692746110891017.post-69672570132095106702013-07-14T20:49:00.000-07:002013-07-14T22:38:13.556-07:00Great Grilling and Summer TastinessMy husband and I have had a great summer so far, enjoying family, friends and food in warm sunshine! What more can we ask for? <br />
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Here's a quick rundown of what we've been enjoying. Best wishes to all for a fun season!<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/AVvXsEgEKJULKuWgDuybQTObFOlMbFmpo08ABz-1KiaaUo7_Ana0XEllJ_3KsSzkXic6C-7k2Z2u2talDQ5hyphenhyphenOV17cPULmhJpyxJYbjL_Jkjs2mvEc-FLnOv3vaZJB7_LvDqb5VioiQA9OXZi4QR/s640/blogger-image-972001800.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKJULKuWgDuybQTObFOlMbFmpo08ABz-1KiaaUo7_Ana0XEllJ_3KsSzkXic6C-7k2Z2u2talDQ5hyphenhyphenOV17cPULmhJpyxJYbjL_Jkjs2mvEc-FLnOv3vaZJB7_LvDqb5VioiQA9OXZi4QR/s400/blogger-image-972001800.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grass-fed and grilled Fillet Mignon rubbed with garlic, salt and coarse pepper. Grilled baked potato with olive oil, salt, pepper, fat-free Greek yogurt, fresh basil and chives. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftl8J5culwvdPLJECfn4PB4lFIpQRXn3e_CIu7rIEUSi54pMKx-iRq-BehyphenhyphenQ_04egLLE0KjICx3d9SPa_NC72kfjuyHPWHWjx3Irj-tx_9IM9PP5paYT305aG85-zi13d3xqs24uVcQ2g/s640/blogger-image-2108743492.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftl8J5culwvdPLJECfn4PB4lFIpQRXn3e_CIu7rIEUSi54pMKx-iRq-BehyphenhyphenQ_04egLLE0KjICx3d9SPa_NC72kfjuyHPWHWjx3Irj-tx_9IM9PP5paYT305aG85-zi13d3xqs24uVcQ2g/s400/blogger-image-2108743492.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh baby lettuces from our deck, with fresh tomatoes and homemade buttermilk ranch dressing. Dressing made with Penzey's Ranch Dressing Mix, 1% buttermilk, fat free Greek yogurt and Smart Balance Light Omega-3 mayo. More decadent and healthier than processed bottled dressing.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWCLXTOeKH_uuUBThyphenhyphenJCRCvmc-X1ebgSOb0izQ7WDdM32GykG75HaDSvFOjLI0imgHawXlGzhMbXRzy2b7AIIobAha59zxmi3fRs2obYL9pd9c-yULu7I349mSyraTqEFfxmenU-8-wGZ/s640/blogger-image-300224077.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWCLXTOeKH_uuUBThyphenhyphenJCRCvmc-X1ebgSOb0izQ7WDdM32GykG75HaDSvFOjLI0imgHawXlGzhMbXRzy2b7AIIobAha59zxmi3fRs2obYL9pd9c-yULu7I349mSyraTqEFfxmenU-8-wGZ/s400/blogger-image-300224077.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade cinnamon and blueberry pancakes with blueberry/strawberry jam and honey. Bacon on the side.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvwYzKKD20cef2hgpq4dWHcPXG4GUfEY7PNW2EYqfV5DWE0Zrf8Hf1Ns3jnFHGXogp_zYt4w8ayKTbrM4l210tJ5UM4zyx1t8ywXtzo1PUEeuFAnX6WFhzDdzqkte00rcAgWWRaNGPkHRG/s640/blogger-image--679702964.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvwYzKKD20cef2hgpq4dWHcPXG4GUfEY7PNW2EYqfV5DWE0Zrf8Hf1Ns3jnFHGXogp_zYt4w8ayKTbrM4l210tJ5UM4zyx1t8ywXtzo1PUEeuFAnX6WFhzDdzqkte00rcAgWWRaNGPkHRG/s400/blogger-image--679702964.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled baby peppers, green beans and zucchini tossed with olive oil and smoked paprika. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuBG7-Yseb6PotE_0R8zo6_MVpkK1hOnH30yXboKikXgxTt_kI6XxuOjqORQXlIP044W8WhIgo_LeBsIBRg3cApBqRSUudEuwtjlZEdHjvtOQS67LVlv93o8kIXwxI1rX24YcwCvRnv_V/s640/blogger-image-806988198.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuBG7-Yseb6PotE_0R8zo6_MVpkK1hOnH30yXboKikXgxTt_kI6XxuOjqORQXlIP044W8WhIgo_LeBsIBRg3cApBqRSUudEuwtjlZEdHjvtOQS67LVlv93o8kIXwxI1rX24YcwCvRnv_V/s640/blogger-image-806988198.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boneless pork chops grilled and sauced with Honey Chipolte Mojo, perhaps my favorite grilling and dipping sauce for ANYTHING (even bread). This incredible sauce is just a taste of what made Chef Eric William's 'Mod-Mex' Momocho restaurant so popular in Ohio City. The easy 5 minute recipe can be found in <a href="ttp://www.mariasbitsandpieces.com/2013/06/guest-blogger-on-eric-williamss-steak.html" rel="nofollow" target="_blank">Maria Isabella's cookbook, "In the Kitchen with Cleveland's Favorite Chefs," as well as my guest post on her blog.</a></td></tr>
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Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com15tag:blogger.com,1999:blog-8579692746110891017.post-83792682530055279202013-07-08T20:01:00.006-07:002013-07-08T21:07:19.515-07:00Hungarian "Bruschetta"<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I don't know how to explain this mandatory appetizer at past family cookouts. I'm calling this 'Hungarian Bruschetta' so most can get a quick concept: crusty bread, fresh tomatoes and onions; but, instead of the delicious and popular Italian way of adding olive oil and perhaps a drizzle of balsamic vinegar, we did it a different way. We did it with bacon. . . a special bacon.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Our family cookouts were an anticipated tradition. On the West Side of Cleveland, under the summer flight paths of low planes landing into Hopkins Airport next to the Ford plant where Grandpa worked, across from the railroad tracks and the Chevy plant (now GM), behind the UAW hall, I grew up with the men in my family guarding the grill cooking the special Hungarian bacon to drizzle it onto the bread.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I wish I knew the exact name of this. Since my great-grandparents and grandparents did not teach my mom or uncle Hungarian, my brother and I didn't learn it, either. If I knew the exact spelling I'd tell you, but I've only heard its 'proper name' as "Giddush Kenya." My family also calls it "Greasy Bread." The Hungarian bacon we use was pronounced "Sul' en ah." Basically, it's smoked salt pork, only better, in my opinion.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">All grandparents have not been with us for a while. Since they have been gone, having this appetizer has become rare, but often discussed when we are together bringing up past memories. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
For the Fourth of July weekend, Mom and I decided it was time to bring it back.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
It's a bit time consuming, as you can only serve one or two at a time. And, sometimes it's best to make it with two or more people. When we were young, our uncle manned the grill while my brother and I were the runners, serving the slices to the the rest of the family talking at the picnic or kitchen table. We served in a hierarchical manner. Grandma got hers first as the Matriarch and the chef who prepared everything. The grandfathers got their bread next when they were with us, then Mom and Aunt, adult cousins, then the kid runners, then my uncle who enjoyed his slice or two last with the crispy cooked bacon on top as he loaded the grill with Kolbaz (Hungarian Sausage) for dinner.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
My husband and I had my uncle and aunt over with my mom and brother for a steak bbq this past holiday weekend. Only in a Hungarian home like ours do families anticipate Greasy Bread just as much as grilled steak, especially after seven years or more since we've had it.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
I has happy to take over the honors of Grill Master this year, and my husband was my runner. This was the first time he's tried it after hearing about it for years. His eyes just about rolled back into his head as he swallowed and said "That's right up there with the Hit Parade of Life," his expression when he really likes something.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
I was proud to give my uncle the first slice. And the last. And all the cooked bacon.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You will need:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A 4 to 5 inch slab or 'brick' of salt pork or Hungarian bacon sliced in 1/4 to 1/2 inch slices.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i> <span class="Apple-style-span" style="font-size: x-small;">Locals in the Cleveland area can find the kind that we have bought for years at Dohar Meats in the West Side Market (stands F1 and F2 in one of the corners). Entertainment Book owners can almost always find one of their coupons.</span></i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 medium tomatoes chopped and seeded</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 medium onions chopped</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">12 slices of medium-sliced bread (Texas toast will be too thick, thin slices will be too soggy and messy). Our favorites were crusty, fresh baked Italian and rye.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A seasoned <a href="http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&field-keywords=pie%20iron&linkCode=ur2&sprefix=pie%20iron%2Caps%2C375&tag=cookforacoup-20&url=search-alias%3Daps" target="_blank">Pie Iron</a><img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=cookforacoup-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A hot grill.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Toss onions and tomatoes with salt and spoon onto bread.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUCkDQUKOCeksRI70vSyXYPbkKQnpJFwoItbCnn2f_jgyXa9RThPPTU6u0q666Y6DFTrXob_KyhJ1f_GYZiE-o6kcOQsgke14IC__lpjODe56Pqkd7fjo_VjiHv8whqX0XAF4oG-JM7eH/s640/blogger-image-1332444989.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUCkDQUKOCeksRI70vSyXYPbkKQnpJFwoItbCnn2f_jgyXa9RThPPTU6u0q666Y6DFTrXob_KyhJ1f_GYZiE-o6kcOQsgke14IC__lpjODe56Pqkd7fjo_VjiHv8whqX0XAF4oG-JM7eH/s320/blogger-image-1332444989.jpg" width="236" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycrX29V8j_hexAeatWyRLqCfR_ofIZ7HZP6mG4mdo4n5tjvIjWt2ngqKjFUrqCOSj0l-0iFM7UKOe1Q8BrQXG2_nUP3lLi9SEZ686YtEuxICSJfaD9IHaqdhKGjU_HcXiDHkzLOSEDNeD/s640/blogger-image-796559197.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycrX29V8j_hexAeatWyRLqCfR_ofIZ7HZP6mG4mdo4n5tjvIjWt2ngqKjFUrqCOSj0l-0iFM7UKOe1Q8BrQXG2_nUP3lLi9SEZ686YtEuxICSJfaD9IHaqdhKGjU_HcXiDHkzLOSEDNeD/s320/blogger-image-796559197.jpg" width="236" /></a><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add sliced bacon. Four slices should be enough for 2-4 slices of bread, depending how much fat you want to drizzle on each one.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Set on high flame. Close lid if possible.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1tt-N028J6viJtCLVB1zXa9rH1340txH9ZVVGWfrIdUdtw8U25y_FTt5zCkvzBNVzkKQTGRW83h-u7d6xC5gRbW_40arXT9Ayr7rn3tU9C0RhJlykLlGsqVKe09gU4gfXfLkqvka9Q6Z/s640/blogger-image-631044572.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1tt-N028J6viJtCLVB1zXa9rH1340txH9ZVVGWfrIdUdtw8U25y_FTt5zCkvzBNVzkKQTGRW83h-u7d6xC5gRbW_40arXT9Ayr7rn3tU9C0RhJlykLlGsqVKe09gU4gfXfLkqvka9Q6Z/s320/blogger-image-631044572.jpg" width="238" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fw2-e2cBX5wdTxBHFVNpmCuwhbnN1b30ZpARMhdetZijaqGfQNReiOaBBX_IH85rZdRMI0d6Lamg0-bGKkAi6H8ttwiwVanQIcbK04BH62hVszWm36hlOX_tleO56iHjUW0S5bi5Vg0p/s640/blogger-image-1777813104.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fw2-e2cBX5wdTxBHFVNpmCuwhbnN1b30ZpARMhdetZijaqGfQNReiOaBBX_IH85rZdRMI0d6Lamg0-bGKkAi6H8ttwiwVanQIcbK04BH62hVszWm36hlOX_tleO56iHjUW0S5bi5Vg0p/s320/blogger-image-1777813104.jpg" width="238" /></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Once the bacon starts to sizzle and create drippings, carefully turn the iron sideways to drizzle onto the bread. Then, press the hot iron down to heat through for about 10 seconds.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPbmRdShzHdprohBpkC2rpCo6IhbrsYwPsKfa7Tu-lWTMm7K3PnoEcEwwbDmmXJrCgGom0qXsdhaqQYsO69XCv75DbfCNz8iJiCSM1eLcIxjn7a2Hwl5zUM74MEYVAlayW2oYTK-ATXN8x/s640/blogger-image--1510958450.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPbmRdShzHdprohBpkC2rpCo6IhbrsYwPsKfa7Tu-lWTMm7K3PnoEcEwwbDmmXJrCgGom0qXsdhaqQYsO69XCv75DbfCNz8iJiCSM1eLcIxjn7a2Hwl5zUM74MEYVAlayW2oYTK-ATXN8x/s400/blogger-image--1510958450.jpg" width="297" /></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Release the bacon when it's crispy, charred and is producing no more drippings, then enjoy!</span></div>
Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com7tag:blogger.com,1999:blog-8579692746110891017.post-15606702742942754762013-07-05T22:49:00.002-07:002013-07-05T22:52:07.944-07:00Blueberries Bring LoveThis past week has been busy keeping up with the explosion of blueberries from our seven bushes. Our first home came complete with a blueberry patch off the deck. That was an added bonus. I look forward to this time each year when my first duty of the day is picking the largest, juiciest berries at sunrise before the birds get the best. Since there are plenty to go around, I leave the smaller berries for our feathered friends to enjoy.<br />
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I feel so decadent with all the blueberries. I'm eating them all the time: in yogurt, cereal, oatmeal, salads, pancakes, and just by the bowlful like popcorn. It's also a great reason to invite family and friends over for berry picking.<br />
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Looking forward to my mom, aunt and uncle's visit on Sunday. We plan on a cookout with ribeye steaks, corn on the cob, my aunt's highly demanded and delicious French onion chip dip (my husband's favorite ever, so he says) and Mom's heavenly creation of baked apples on puffed pastry. I plan on adding a scoop of vanilla ice cream with a handful of blueberries and calling it a great day. We will also be doing a traditional Hungarian appetizer on the grill that I can't wait to share. Hint: it has bacon in it.</div>
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I also can't wait for two beloved friends who will both be bringing their adorable toddler daughters over here this week to pick berries and make jam.</div>
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What a wonderful season!</div>
Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com2tag:blogger.com,1999:blog-8579692746110891017.post-86671100202370451722013-06-25T18:38:00.000-07:002013-08-18T10:52:21.811-07:00Turkey Tacos and Beyond: Cook with Two Chicks' Taco SeasoningI made fantastic tacos and quesadillas tonight, thanks to the authors of <a href="http://cookwith2chicks.com/" target="_blank">Cook with Two Chicks</a>. Kim and Carlinne have perfected their own secret recipe for taco seasoning which was a welcomed delight.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwK5p5x5wRoNyxHf2Gbded8kA7XHlEWbKgXiAGsG03zPOnTfT05a3nr0D1rUGSzb0DTPVHTlB9MMf6CYEluXiOm1sLI6heOM-4w42A2tnEBXvgDDodSsGF0BeqJD9720lXKqWDeUMK2cAs/s640/blogger-image-252508851.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwK5p5x5wRoNyxHf2Gbded8kA7XHlEWbKgXiAGsG03zPOnTfT05a3nr0D1rUGSzb0DTPVHTlB9MMf6CYEluXiOm1sLI6heOM-4w42A2tnEBXvgDDodSsGF0BeqJD9720lXKqWDeUMK2cAs/s400/blogger-image-252508851.jpg" width="400"></a></div>
Their formula doesn't taste like the run-of-the-mill processed packet. It's more authentically Mexican with a smoky flavor that is well-balanced with the other spices. This seasoning is comparable to the tacos I've had in Cozumel and in my favorite Mexican restaurants.<br>
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Not only does their seasoning taste more authentic, it's by far less salty; a welcomed change for my taste buds as well as my blood pressure.<br>
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Please consider visiting their diverse blog. Discover how to make cocktails with a certain kind of balsamic vinegar, a simple to enjoy quinoa in the summertime and book suggestions on what to read after your lunch under the sun.<br>
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Oh, and if you want to try their authentic tasting taco/Mexican seasoning, contact them <a href="http://cookwith2chicks.com/spicesnbundles/" target="_blank">HERE</a>.<br>
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Thanks for reading, and thanks for visiting a couple of cool cookin' chicks.<br>
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<br>Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com4tag:blogger.com,1999:blog-8579692746110891017.post-76050897440455006472013-06-20T18:02:00.000-07:002013-06-20T20:24:48.566-07:00The Annual Greek Festival, a Favorite Summer TraditionI met Maria at auditions for the school play in my Freshman year of high school. She got a small role and we both volunteered for make-up crew. The school was doing Dracula so we were excited with the ghoulish creativity we could discover. We discovered we liked the new wave of British music in the early and mid 80s - Duran Duran, Sting, New Order, as well as a deep respect for Queen, Pink Floyd, and the 80's U2. Bod Geldof was our hero; the founder of Band Aid and Live Aid. We both read his autobiography. We became good friends quite quickly.<br />
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She lived close, so we carpooled for rehearsals. I'll never forget the first time I was invited into Maria's home. I knocked on her back door. Her father opened the door with one hand and held a long, thin, meat carver's knife in the other. He only had to lean down and over a few inches from where he was in the kitchen to the back door. He was slicing meat off a large bone which I'd never seen before.<br />
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As he opened the door to let me in I said hello. With a straight, but sincere face, wide eyes and friendly voice, he held out his knife straight to my face with a few chunks of meat, which did smell delicious, and said,<br />
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"You like lamb? Taste. It's good."<br />
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How could I refuse, especially with a knife in front of my face?<br />
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Actually, I wasn't that intimidated, with the lamb or Maria's father, especially with his welcoming smile and wide eyes. I knew I was going to taste something wonderful. I instantly loved lamb and Greek hospitality. It reminded me much of the bare-bones sincere hospitality my family gave to long time friends. Later in high school, her sister and my brother joined the theatre, music and arts crowd as well. We, with a handful of others backstage became a tight group, often hanging at our house or Maria's house discussing the arts.<br />
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<tr><td class="tr-caption" style="text-align: center;">Our two high school friends with their kind father, a friend of theirs on Crete, and their beautiful, kind, mother, who makes the best baklava, pastisio and stuffed zucchini blossoms. 2001</td></tr>
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Through the years I remember when their mother was making a kitchen full of pans of baklava for the Festival: light, flaky phillo pastry with a walnut and honey filling for the annual festival on Memorial Day Weekend. I fondly remember helping my friends and their parents pass trunk loads of baklava into the large kitchen packed with volunteers and trays of other Greek delights the night before.<br />
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My brother, our group of theatre friends and I enjoyed when Maria and Tina performed their traditional dances they've learned the through their church. We'd cheer them on, get a juicy grilled souvlaki, sit on the steps of the church and wait until the parents have had their time socializing. Souvlaki is a skewer of chunks of pork marinated in lemon, garlic and oregano, grilled to perfection, served on a lightly grilled pita with onions, tomatoes, and tzatziki sauce (yogurt, cucumbers, garlic, lemon and dill). My husband now looks forward to at least two at the festival and two to take home each year.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhar63DFz-d4noK7y724vn1EZcTUtYyrsuYVWBcas7DEi-6RbzsSwB7muYzDKxNjzCOwZI-K90zDZgfzLR9lF9ljI2K4HLHGijGn8M-XuV_7ajxq0qiXuHKAvpZO4ULapsgvvZfy4w03wiC/s640/blogger-image-1915046059.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhar63DFz-d4noK7y724vn1EZcTUtYyrsuYVWBcas7DEi-6RbzsSwB7muYzDKxNjzCOwZI-K90zDZgfzLR9lF9ljI2K4HLHGijGn8M-XuV_7ajxq0qiXuHKAvpZO4ULapsgvvZfy4w03wiC/s320/blogger-image-1915046059.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Souvlaki: marinated chunks of pork, onions, tomatoes and tzaziki sauce on the side</td></tr>
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TheGreek Fests have not been the same without my close high school friends. The family has since moved back to Crete and are all doing well. I haven't been able to visit them since October of 2001, so it's been too long.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibuFf2OIBAIGJ82_cYKt5ZRBirwtZq9NgEMYbgr1Lrz7jP4DozlgwLHGdWcx1KPminzeDoGJFGWRmdKh0IOEeavCsvUhoKGjcYnP87N-6dDdUe9faxfKs_S-sxRl3-OE6ESf6_E27Tn-09/s640/blogger-image--1992302677.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibuFf2OIBAIGJ82_cYKt5ZRBirwtZq9NgEMYbgr1Lrz7jP4DozlgwLHGdWcx1KPminzeDoGJFGWRmdKh0IOEeavCsvUhoKGjcYnP87N-6dDdUe9faxfKs_S-sxRl3-OE6ESf6_E27Tn-09/s320/blogger-image--1992302677.jpg" width="236" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greek dancers, like our friends used to do<br />
<a href="http://www.youtube.com/watch?v=ZokBX5vM9mQ" target="_blank">Click here for a video of the dance!</a></td></tr>
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Until I can see them again someday I make it a point of going to the Greek Fest each year. I'm happy to say I've shared my tradition with my husband and other friends and family through the years. I need my Greek food fix, Greek music and dance, and the chance to spend time with family and friends, new and old.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzh5PT1IpDTC8W4PdaAe0GmgCYsSYr-pYhylJHDyAvoXnlW_0g1V8ca5gLvwEokqwWwX36i5gnSSX64eF-oIFNwYC3fUbafk5-ra_sOB7ONDpfrU0Q5tp5aEyuSyl0dfhTm-VL-qQh6r6/s640/blogger-image-435795806.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzh5PT1IpDTC8W4PdaAe0GmgCYsSYr-pYhylJHDyAvoXnlW_0g1V8ca5gLvwEokqwWwX36i5gnSSX64eF-oIFNwYC3fUbafk5-ra_sOB7ONDpfrU0Q5tp5aEyuSyl0dfhTm-VL-qQh6r6/s320/blogger-image-435795806.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cousins enjoying gyros</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEZVkTM974sCAxEiwQnlP9kW7puvEZntJ7514Ylgc9_zMlYLu40EhTp0e_dMSk3nEyM6hP5JKmXwuSg5neAZU7Lpegyr4Wj4WV2v2p6oiCRkEmPKMPPzh9frFLS8JJBaBvmBVMFhCpdTd/s640/blogger-image-13235392.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEZVkTM974sCAxEiwQnlP9kW7puvEZntJ7514Ylgc9_zMlYLu40EhTp0e_dMSk3nEyM6hP5JKmXwuSg5neAZU7Lpegyr4Wj4WV2v2p6oiCRkEmPKMPPzh9frFLS8JJBaBvmBVMFhCpdTd/s320/blogger-image-13235392.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lots of folks at this Cleveland tradition. During the festival, everyone is Greek.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCDJWGZ9vtmZXZKMCx_mAuYm_dhj4SY9Rn8oDbKiU4SJ_ymhYMgytAkfrch1zXHVM2H9Gdlujk7xQJkKdV2Vo2q-bESU0a2t6qfrS9cTCJZ3aZBfs1vTPnvD9gzo_Su33wVjcbVBmUwZTk/s640/blogger-image--514176710.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCDJWGZ9vtmZXZKMCx_mAuYm_dhj4SY9Rn8oDbKiU4SJ_ymhYMgytAkfrch1zXHVM2H9Gdlujk7xQJkKdV2Vo2q-bESU0a2t6qfrS9cTCJZ3aZBfs1vTPnvD9gzo_Su33wVjcbVBmUwZTk/s200/blogger-image--514176710.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The end of one of the indoor food lines</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsTpgtZAdAlWjrpj4d8rtXLoJYP6GW-URQUPgNgmZG33il3lSMlDg2qEeB5feND9RzpRbM_pgX2dxxhlUZnbI4fOkUntGDtuxbwgVrqVW_CP_Ioj3yGHPMwY5djj2GBrIRiOUoG18PusF/s640/blogger-image--1185178232.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixsTpgtZAdAlWjrpj4d8rtXLoJYP6GW-URQUPgNgmZG33il3lSMlDg2qEeB5feND9RzpRbM_pgX2dxxhlUZnbI4fOkUntGDtuxbwgVrqVW_CP_Ioj3yGHPMwY5djj2GBrIRiOUoG18PusF/s200/blogger-image--1185178232.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More people!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1LzC7lfi6X1Qyz3CQJJ9OPA6mygmyL3XjU8Pmh6uuvOC3ETkFs6N9UHjOJe0i7ifWCgVW-xnTgSa_1BDW6v8_eYmjXzsU9RoFPTi-99hJovCYjjI8mUsKEr-TSmJ47QQomwTRaW3bS1C/s640/blogger-image--806589072.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1LzC7lfi6X1Qyz3CQJJ9OPA6mygmyL3XjU8Pmh6uuvOC3ETkFs6N9UHjOJe0i7ifWCgVW-xnTgSa_1BDW6v8_eYmjXzsU9RoFPTi-99hJovCYjjI8mUsKEr-TSmJ47QQomwTRaW3bS1C/s200/blogger-image--806589072.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not the best photo of the Cleveland Skyline from their parking lot, but you get the idea.</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-hcJmcY5tbxI/UcIkUyGy6BI/AAAAAAAAAm8/97ykCykVMJ0/s640/blogger-image--19261515.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh4.googleusercontent.com/-hcJmcY5tbxI/UcIkUyGy6BI/AAAAAAAAAm8/97ykCykVMJ0/s640/blogger-image--19261515.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My friends' family's village on Crete. Accessible only by ferry, as there are no roads or cars in this remote area. 1997</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PAjL-6SA8u7WlF86xQ5eGj-xoDHAzFQzdmNZfe0D3pzLIwbX_6I_ba3Q-wD99lyMI7kW_DFWjzVT65O2FSgl9yEbdzG9uokTB8s5ftUZibDF9lMusdWASb0JSa1vBmrowIO2fwL8H1kP/s640/blogger-image--367966163.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PAjL-6SA8u7WlF86xQ5eGj-xoDHAzFQzdmNZfe0D3pzLIwbX_6I_ba3Q-wD99lyMI7kW_DFWjzVT65O2FSgl9yEbdzG9uokTB8s5ftUZibDF9lMusdWASb0JSa1vBmrowIO2fwL8H1kP/s320/blogger-image--367966163.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My friend and her grandpa on Crete. 1997</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-kitCdjPU0KY/UcIkYLMYv5I/AAAAAAAAAnM/09B5SlVJXRw/s640/blogger-image--1144481616.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://lh3.googleusercontent.com/-kitCdjPU0KY/UcIkYLMYv5I/AAAAAAAAAnM/09B5SlVJXRw/s200/blogger-image--1144481616.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My friend relaxing with a frappe. Crete 1997</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com6tag:blogger.com,1999:blog-8579692746110891017.post-2241217931715451052013-06-17T14:10:00.001-07:002013-06-20T20:27:56.690-07:00My Sister's Grilled Pork Chops n' PeachesMy sister-in-law did it again. She made another amazing meal. She's quite the home chef herself. Her talents are attributed to her fine dining and catering background as well as her family's long line of culinary talent. She has the beat on the latest modern cuisine with a keen memory of tried and true family traditions.<br />
<br />
She really outdid herself for our father's birthday.<br />
<br />
I added in my <a href="http://cookingforacouple.blogspot.com/2013/05/my-baked-beans-cousins-and-robert-deniro.html" target="_blank">baked beans</a> by the request of my beloved new sister. She was in charge of the well-balanced menu, so it was flattering that she had asked for one of my recipes to marry into the meal.<br />
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Here is the wonderful menu and photos:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7o5RQvuWbEoswkk6ZzPu5lqlZ8J15eXQJ484_CiRTO5PfcDOB7fOmcf1xIbo-qbZxZYi9ObLfalKZ-K2ffGoFG2LvknhYllP0o1PxSPp-sBLgwDBg7FGo1XuHysGjYqDGuF1XEgDOx0oh/s640/blogger-image--243560837.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7o5RQvuWbEoswkk6ZzPu5lqlZ8J15eXQJ484_CiRTO5PfcDOB7fOmcf1xIbo-qbZxZYi9ObLfalKZ-K2ffGoFG2LvknhYllP0o1PxSPp-sBLgwDBg7FGo1XuHysGjYqDGuF1XEgDOx0oh/s640/blogger-image--243560837.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise: Berkshire pork chop with Dijon sauce, grilled peach, grilled bratwurst with sauerkraut, green beans with Dijon and shallots, potato salad, baked beans, raspberry lemonade</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0JZMVfaT1S3Qd2T7CnMJRgULKtpqaC8ItqdgvZJjpAPTSNu8S3__rEkeM9fVp96SSpHu4bpSd-XSGr-YrHGdp502yh3YZjiJh-nWlMuz-uOaMawISgbIWyakjtAJax4emiaEw7eaR5vj/s640/blogger-image--866864450.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0JZMVfaT1S3Qd2T7CnMJRgULKtpqaC8ItqdgvZJjpAPTSNu8S3__rEkeM9fVp96SSpHu4bpSd-XSGr-YrHGdp502yh3YZjiJh-nWlMuz-uOaMawISgbIWyakjtAJax4emiaEw7eaR5vj/s1600/blogger-image--866864450.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Chops with Sister's Dijon Sauce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vOAeK8ldIKTAGq5a7DAuFdLGOg7iL-xWt6pLYj9LlT4dTqPLJpl8AMNjeP9jpam05VwSibq40tqq-ZFe4WkFjGVWqaphHJr1SW6qsU7Gg-xa_SshFhZQ73AffzZzjMRk5hct62Rrz4wA/s640/blogger-image--949872706.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vOAeK8ldIKTAGq5a7DAuFdLGOg7iL-xWt6pLYj9LlT4dTqPLJpl8AMNjeP9jpam05VwSibq40tqq-ZFe4WkFjGVWqaphHJr1SW6qsU7Gg-xa_SshFhZQ73AffzZzjMRk5hct62Rrz4wA/s200/blogger-image--949872706.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peaches on the grill</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_TqeXAzJZtXrzDbPqnHG06uPPJNNWke-U0gxl1y2pGIJyfYe6b31coFUtZdacoq4ahjMjsgpFWK_9PH5OLnFO6yenk1J4Cguvlq1NqD1NTZm-idikYw8emBzWytIr-L8AB-MpoAUVQK3/s640/blogger-image--544188672.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_TqeXAzJZtXrzDbPqnHG06uPPJNNWke-U0gxl1y2pGIJyfYe6b31coFUtZdacoq4ahjMjsgpFWK_9PH5OLnFO6yenk1J4Cguvlq1NqD1NTZm-idikYw8emBzWytIr-L8AB-MpoAUVQK3/s200/blogger-image--544188672.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Spread</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc55vwGSK9X5uufDw1itgkFZZtbhzPZ3AFiZxOApPm_4QvbopqFbLBfgF2Cw3tsRH7-RSC_omCUypkvyPkljiO_xtTMNZUbGKxWfe8IL_fhT26mUxIZGNEuh0fzU-lDedclxQ9hkYdBPal/s640/blogger-image-1586817128.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc55vwGSK9X5uufDw1itgkFZZtbhzPZ3AFiZxOApPm_4QvbopqFbLBfgF2Cw3tsRH7-RSC_omCUypkvyPkljiO_xtTMNZUbGKxWfe8IL_fhT26mUxIZGNEuh0fzU-lDedclxQ9hkYdBPal/s200/blogger-image-1586817128.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our appetizer: my mom's Italian bruchetta dip, served in a beautiful set which was a gift from my new sister, (recipe coming soon)<br />
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Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com15tag:blogger.com,1999:blog-8579692746110891017.post-43142453530815529852013-06-12T12:45:00.003-07:002013-06-12T12:45:37.917-07:00My Latest Entry On Cookbook Author Maria Isabella's Blog<br />
For those who want fireworks in the sky and on the taste buds for the Summer, I highly recommend my series on Chef Eric William's menu selection in<u> <a href="http://www.mariasbitsandpieces.com/2013/06/guest-blogger-on-eric-williamss-steak.html" target="_blank"><b>Maria Isabella's book, "<i>In the Kitchen with Cleveland's Favorite Chefs."</i></b></a></u><br />
<br />
Steak lovers and vegans alike will love these recipes for a fantastic vegan steak sauce which brings poultry or grilled veggies to an entirely new level.<br />
<br />
Look at the results <a href="http://www.mariasbitsandpieces.com/2013/06/guest-blogger-on-eric-williamss-steak.html" target="_blank"><b><span class="Apple-style-span" style="font-size: large;">on her blog</span></b></a>, then order her book to discover the secrets to this fantastic food.<br />
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Kindle versions also available.</div>
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=cookforacoup-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=1606351257" style="height: 240px; width: 120px;"></iframe>
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Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com1tag:blogger.com,1999:blog-8579692746110891017.post-13595880910566001272013-05-30T00:56:00.000-07:002013-06-15T17:30:35.464-07:00My Baked Beans, Cousins and Robert DeNiroI must say, I make good beans. <br />
<br />
This has been the one dish I have made and perfected for my family for almost 20 years, long before I took a serious commitment to the kitchen. I'm delighted to say my recipe has made it into one of the most requested and/or expected dishes to be served at all family events from May through September. The demand is almost close enough to the expectation for stuffed cabbage on Christmas to my aunt's French onion chip dip, which is expected at EVERY family event and national holiday. Since my husband has been a welcome part of this family and a hungry fan of her dip, she now makes a double batch that seems to go just as quickly as before he was around.<br />
<br />
I am honored that my fantastic younger cousins (16 to late 20s) have said they have loved growing up knowing that my beans were going to be part of the family bbqs. Food is so much more than taste. <br />
<br />
I volunteered to take this position. It was the first opportunity I had as a young, independent adult to create and contribute.<br />
<br />
My mom's late cousin Linda used to make the beans for family functions when I was young, and when she was available. Linda was quite a character in my family, though her beans did lack some. I was six in 1977 when scenes for The Deer Hunter were being filmed in the Tremont neighborhood and the steel mills in Cleveland, Ohio. Linda was a bar maid at one of the bars by the mills. I'll never know if Linda worked at the bar that was in the film, but she did work in one in the area.<br />
<br />
<a href="http://www.youtube.com/watch?v=A8OoV98uz10">http://www.youtube.com/watch?v=A8OoV98uz10</a><br />
<br />
Linda. Mom and Uncle's cousin they grew up with off Buckeye Rd, then off Chevy Blvd playing kick the can and going to Saturday matinees She was someone Mom called 'street wise' when I was young. She sometimes arrived on a loud, grumbling motorcycle with the tallest man I had ever seen. His name was Kenny. His faced looked like Jesus. But, he wore a leather vest with a white t-shirt and had tattoos all over his arms of crosses with skulls and flames. I was confused. I was afraid of him, although he was always nice and friendly to me when he greeted me, then left me alone. <br />
<br />
Nowadays, lots of our acquaintances and a number of our beloved friends look like that, including Hubby's best friend in our wedding party. <br />
<br />
I remember the day when our brassy haired, brassy-living Linda was ecstatic. All the adults gathered around and gasped as they gazed at some small picture she pulled from her wallet. They then explained to my younger brother and me under their waists in simple terms that she met a movie star.<br />
<br />
Years later I learned from Mom that she spent an afternoon drinking Rolling Rock beer with Robert DeNiro in his trailer while shooting the Deer Hunter.<br />
<br />
Years later when we were young teens she spent more time with Mom, Brother and me, and it was so much fun. Kenny fell off the radar somewhere between my ages of 6 and 10, I guess; and her newer boyfriend, "Butch," was ..... well ..... away for a few years .....<br />
<br />
Linda was a grandparent, buddy and truant officer when she took my brother and me on a few adventures of our own.<br />
<br />
She spoiled us on junk food even though Mom told her not to. She took us to see Purple Rain when I was 13 and Brother was 11. We thought she was cool. Sarcastic. Funny. Tough. She frosted over a few stories of her past; not to sugar coat it, but to let us know in Teen Terms that her path was one both of us should not take, and she'd kick our ass if we did.<br />
<br />
"DO AS I SAY, NOT AS I DO OR DID," said Linda about 1,000 times.<br />
<br />
She passed in the late 90's from leukemia. She was 47.<br />
<br />
Surprisingly, her beans lacked the lust for life I thought she had, especially after knowing some savory stories. She'd pour a few generic cans of " 'pork 'n beans' in tomato sauce" into a baking pan, added salt and pepper, and layered strips of raw bacon on the top, then baked until the bacon was slimy and greasy. <br />
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I think of Linda and her beans each time I make them. I'll always remember her flavored life and spicy stories. My beans have been created with some spice and sass both in her honor, and in my desire to make a dish my family will pass down.<br />
<br />
Many have asked for this recipe, but until now, there hasn't been one. I've just opened cans of beans until the pot was full, then I started playing with all kinds of flavors: A big squirt of mustard, stir, taste, add another dash of vinegar, stir, taste, until I started to be able to 'eyeball' how much was to go in.<br />
<br />
As I make these for my lovely cousin's Sweet 16 party, I've finally measured and jotted down how I make this.<br />
<br />
I can never make too much it seems. Even though there seems to be a lot of leftovers after first helpings, my family usually grabs seconds or makes sure a spoonful goes into the take-home leftovers for work the next day.<br />
<br />
If you like tangy beans with a nice balance of spice and sweetness be sure to give this one a try. <br />
<br />
This recipe can easily be made as vegan or vegetarian.<br />
<br />
It's not hard to make and most of the ingredients are probably already in your fridge.<br />
<br />
Before you begin, a few notes:<br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Rule #1 - MUST be made a day or two ahead of time.</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>The beauty of this recipe is that you are welcome to customize it to suit your own taste. A little more or a little less of anything I've included in this recipe won't be bad. If you are making this for your first time, start with 1/2 of the seasoning I suggested, stir, let cook for at least 15 minutes (30 is better), taste, then gradually add the rest of the seasonings until it has the taste you enjoy.</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>But, be mindful the flavors will mellow and get more intense leaving it overnight. You can always add the rest or more of the seasonings before you bake it the next day.</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>I have never had the need to add salt to this recipe, even when I've left out the bacon. There is enough salt in the canned beans and other ingredients.</i></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7m09Rr70WbS1rsWd6tCWIHfzurLqszGxddfklO0_RZ2f83_UG5ehuTmJ9BCoV5FfUuL07eRbcpN5ydVymZebPiFU1SLZM2Y3qfKVhBxh53Pe_ts55VRVeHh3-ht14uelezHHV-qQ1Ifc/s640/blogger-image--1670237067.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7m09Rr70WbS1rsWd6tCWIHfzurLqszGxddfklO0_RZ2f83_UG5ehuTmJ9BCoV5FfUuL07eRbcpN5ydVymZebPiFU1SLZM2Y3qfKVhBxh53Pe_ts55VRVeHh3-ht14uelezHHV-qQ1Ifc/s200/blogger-image--1670237067.jpg" width="149" /></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Cooking it low and slow is the key. It must marry and have a honeymoon overnight in the refridgerator. It's the only way to get the best flavor.</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>As you can see in the photo, a significant visual drop from where the sauce surfaced., the sauce will reduce and thicken during cooking and cooling and will repeat the next day.</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serves 20-25</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 350 degrees F</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 to 1 pound of sliced bacon (preferably thick cut, preferably lower sodium) *OMIT FOR <u>VEGAN OPTION</u></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup of onions, diced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 15 oz cans of black beans, drained</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 15 oz cans of pork and beans or baked beans in tomato sauce</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cans pinto beans</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">* spicier option: 1/2 to 1 whole </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">jalapeno </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">seeded and finely diced </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">** really hot and spicy option: throw a few of those jalapeno seeds in</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Spices</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tablespoon garlic powder (NOT garlic salt!)</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: right; margin-bottom: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QD4fTQAMBL2ZVvblcT6QBNwtU9gcfEDEZ-FwRN7ri5WSyMt82ywLUTC2Rw6gkOU1KbuL8jlSLF4X7FU0YzH4knPQRfZDtknnaxExIyFB665pBJmg6uo3NCiTV-TJRXP7joct6Giqjfa6/s640/blogger-image-2088514480.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QD4fTQAMBL2ZVvblcT6QBNwtU9gcfEDEZ-FwRN7ri5WSyMt82ywLUTC2Rw6gkOU1KbuL8jlSLF4X7FU0YzH4knPQRfZDtknnaxExIyFB665pBJmg6uo3NCiTV-TJRXP7joct6Giqjfa6/s200/blogger-image-2088514480.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another Cleveland Tradition</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tablespoon cumin</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tablespoon sweet paprika</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tablespoon unsweetened cocoa powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Liquids</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup Cider vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tablespoons spicy brown mustard (my favorite is Cleveland's Satadium Mustard)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tablespoons yellow mustard</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons liquid smoke (not entirely necessary if you don't have it, but it does give a distinctive BBQ flavor)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sweetness</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/3 cup of honey (or brown sugar, but I like honey the best for its taste and better nutritional value, plus, I use the honey my uncle has been making with his neighbor for over a decade)</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUstq9NakgftQD6zFL38M-rvSFq5VH6SUU-1mZ_DqlG2TBijiaQRAzpdEIUpVGAjZYgJAprFVb9gx2kkq02wl1WK-iMBCDltliM4TuKn0G__SQdP4iC6Y2Moc9lJMPhHWeWHzKcv6MBob2/s640/blogger-image--2082420148.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUstq9NakgftQD6zFL38M-rvSFq5VH6SUU-1mZ_DqlG2TBijiaQRAzpdEIUpVGAjZYgJAprFVb9gx2kkq02wl1WK-iMBCDltliM4TuKn0G__SQdP4iC6Y2Moc9lJMPhHWeWHzKcv6MBob2/s200/blogger-image--2082420148.jpg" width="149" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">One stove top pot</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">one baker, bean pot, cake pan, etc, aluminium.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Slice bacon into thin strips </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add to stove pot, turn stove onto medium high (6-8). Once bacon starts to sizzle, stir once every 30 seconds until some pieces start to appear done with slightly brown or crispy edges.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Turn stove down to low.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the raw onions. I like that all of the onion flavor cooks slowly. It goes right into the sauce instead of sauteing first. Plus, I know the sauce isn't done yet if the onions aren't clear and tender.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add beans and optional pepper or pepper seeds.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add spices, stir.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add liquids, stir. Turn to medium high (6 to 8)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(you can add these all at once or once at a time, I'm just trying to keep this first written recipe organized)</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkom2uxeqGXCVFzZQDN-1He4qQmasqNrk7wkJ2dVNLONUS4bVL3WZZUZDk-hLV_O4ZSQ5wvs4simV0OnZzKHh08G92ahQfBzYm89dD1X7CbasEJX8xmwffmHaEwJtysqu3s2HrVSfmiAE/s640/blogger-image-1387461852.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkom2uxeqGXCVFzZQDN-1He4qQmasqNrk7wkJ2dVNLONUS4bVL3WZZUZDk-hLV_O4ZSQ5wvs4simV0OnZzKHh08G92ahQfBzYm89dD1X7CbasEJX8xmwffmHaEwJtysqu3s2HrVSfmiAE/s200/blogger-image-1387461852.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGN2qNWIWGHJxajH7xuirVfH4ySpcSzzaXpTkyJDcUaoHGalAN_6lNky6ldiYTM_aa3k5RS_GN2dvRUVeKmude23vaYOecRKl4HOLqQGxShzeWR2AhvFFoqzBEvC_emEvTtmB8qRawcRXL/s640/blogger-image--516208377.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGN2qNWIWGHJxajH7xuirVfH4ySpcSzzaXpTkyJDcUaoHGalAN_6lNky6ldiYTM_aa3k5RS_GN2dvRUVeKmude23vaYOecRKl4HOLqQGxShzeWR2AhvFFoqzBEvC_emEvTtmB8qRawcRXL/s200/blogger-image--516208377.jpg" width="149" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">After the ingredients have cooked together at medium for about 15 minutes, until everything is warmed through, hot enough to taste, then add the honey</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Stir and incorporate the honey into the rest of the sauce. Turn up to high if necessary, until there are rapid bubbles in the sauce, but not boiling. Then, turn down to low (lo to 2), until there is a very low, but steady stream of a few bubbles; a low but active simmer. </span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyhS0pJIBthohkb0dS8Ywv5IZ3AmJZ6SrsqQeI4VY3ZhvCnecjyuCVxDe-tbLK-xadb0qvuNEE0DCCFgfM0aefKlYRqIaly1XUuRrUyHGNnOiaBnhWf14lP0AJCPEP8tLRkecyJHv1ois/s640/blogger-image--1108253579.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSyhS0pJIBthohkb0dS8Ywv5IZ3AmJZ6SrsqQeI4VY3ZhvCnecjyuCVxDe-tbLK-xadb0qvuNEE0DCCFgfM0aefKlYRqIaly1XUuRrUyHGNnOiaBnhWf14lP0AJCPEP8tLRkecyJHv1ois/s200/blogger-image--1108253579.jpg" width="149" /></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cook for 60 to 90 minutes, stirring occasionally (every 15 to 30 minutes), until onions are clear and very tender. This is important, because the beans will settle at the bottom - even more important if you don't have a non-stick pan.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Let cool for at least 30 minutes before covering and resting them in the fridge for the night. The beans can be transferred at this time to the baking container for the next day. Or, you can leave it in the stove pot, then transfer to the baker before going into the oven.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVeisx2CGItb1v5p9t6et6oMSWUtdQXDr9Eqtk4t_W8DiTE1wyyrOAJLFovpp3rd7v_nU4RmhEo4Wzu3-018ZZvWYBLIQ-qjRNen7FcYYZZ_l5RaY9faHU6fyKj7O2todvV_ssJRMUXtT/s640/blogger-image-1655001905.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVeisx2CGItb1v5p9t6et6oMSWUtdQXDr9Eqtk4t_W8DiTE1wyyrOAJLFovpp3rd7v_nU4RmhEo4Wzu3-018ZZvWYBLIQ-qjRNen7FcYYZZ_l5RaY9faHU6fyKj7O2todvV_ssJRMUXtT/s200/blogger-image-1655001905.jpg" width="149" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The next day is Bake Time. Even if you are doing these beans to take to a party, bake them before at home, unless you know you have enough time and oven space to watch it. It needs to bake for a certain amount of time to thicken the sauce, as well as cooling it until warm. It will be dense, so it should stay warm for a while.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Set in a covered baking pan or pot in a preheated 350 degree oven. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>***** These baking times below are just approximate, ovens and pans will vary. *****</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Bake about 30 minutes in a covered (lid or foil) square or rectangle baking pan until it starts to bubble, stir gently, remove cover.</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>- OR - </i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Bake about 45 to 60 minutes in a deeper covered baker, stirring once halfway</i>. <i>Remove cover.</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Reduce oven to 300 and bake for another 20, 30 or 40 minutes, depending on the shallowness of the dish and how thick and blackened you may want your beans. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxABVu-wV0iE4LDvrQiuz5ufg5C_m8_D5cTzJQlpyaaxZkU_hU7KOfyBukFSulp2azwT9hhqu_i6ry7hLVx_XyYu5LnLAjA-wg9cYY4onGYYfn6CT83tn5mrRBqv_Fp14Tsd77EJtpRt9F/s640/blogger-image--979691918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxABVu-wV0iE4LDvrQiuz5ufg5C_m8_D5cTzJQlpyaaxZkU_hU7KOfyBukFSulp2azwT9hhqu_i6ry7hLVx_XyYu5LnLAjA-wg9cYY4onGYYfn6CT83tn5mrRBqv_Fp14Tsd77EJtpRt9F/s200/blogger-image--979691918.jpg" width="149" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The more you bake it and stir it uncovered, the thicker the sauce will get, especially upon cooling. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Enjoy, and thank you for reading.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8W8tYTHutBQfi6vk2QBVj4E2ts6AkHhGzg282cOPu_XoV7BR4Ql7ZVJGD7Qxsn1dj-jS7RES_lSYDeK87HZVzeFZIKQAC18c2XO_8ZuLwBMzurz9QhHPioM9ojUFjWtlS3vlOpbfU_oH/s640/blogger-image--964035508.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8W8tYTHutBQfi6vk2QBVj4E2ts6AkHhGzg282cOPu_XoV7BR4Ql7ZVJGD7Qxsn1dj-jS7RES_lSYDeK87HZVzeFZIKQAC18c2XO_8ZuLwBMzurz9QhHPioM9ojUFjWtlS3vlOpbfU_oH/s200/blogger-image--964035508.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As you can see, there's not much left for the lucky few who wants seconds or leftovers.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Different shapes, different colors, different textures in a tangy sauce that doesn't run into your hot dog or burger bun. It's hefty enough to stand on its own.</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com22tag:blogger.com,1999:blog-8579692746110891017.post-50125915946719664532013-05-22T10:07:00.002-07:002013-05-29T19:35:38.416-07:00I'm Cooking, but in Another Way ...<div class="separator" style="clear: both;">
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I have hardly been in the kitchen at all this week. I've been working outdoors like crazy painting our deck with weatherproof paint.<br />
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This project was started last year with my husband painting the floors with a very textured weather-proofing material called Restore. It looks as if he's painting concrete. It's supposed to have a seven year guarantee against water damage. Ok, then, beats painting or weatherproofing every three years, right? We decided to give it a go. Our first BIG home improvement project since we moved in.<br />
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A few weekends, and a few hundred dollars later, my husband was hardly able to get the first coat on the floor completed before we ran out of material and the weather turned bad. He bought more material, rolled it down, and it never set. Instead, it began to melt and run through the cracks. We had a cold, rainy Spring last year, and only a few weeks of 'nice' weather. It was 90 degrees by early June, with over 80% humidity. The label on the cans said it can not be spread if humidity is over 77%.<br />
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Ok, so we waited to finish this year, and I stepped up to the plate. I saw how long it was with just one person doing it. I never painted outdoors, or have done much work outdoors at all. I'm still getting used to weeding. However, I've helped paint 10 rooms in my life, including three here in our new home, and I ENJOYED it; so, how hard could it be to help?<br />
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I must say, I am really having a blast! Hubby's finishing the floor, I'm putting two coats on the railings and privacy wall. It's my fifth day of painting 10-12 hours. I'm almost done with the second coat on the outside of the railings and must put first and second coat on the other side of the wall, then I'm done. I may almost regret it, like finishing a good book - you're so excited about completing it, but when it's almost done, you had so much fun during the process, you hate to end it. I love being outdoors all day with just one thing to focus on - paint. My husband has suggested that I crank some tunes, as I love to do that when I'm cooking. <br />
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Nope. I've been too engrossed with hearing the bird songs. I've been elated at discovering the different sounds I hear throughout the day. They have different songs at sunrise than they do at noon. Have I not had an excuse to be outside daybreak to sunset the past 5 days, I may never have noticed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHI2cKGwmzFTOn-MlImOG2cBXv4uywIvqp4Uza2OmQc0Z-K8F2nwl7cBWGbGLwBSfYdf5bAGpMUQDweelfScC_nXv8ph6gxfTcGgHJUt-kkJbTHHz1LoxswYcrckuynLZw3-tbDzB6b9P/s1600/blogger-image-1982700695.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHI2cKGwmzFTOn-MlImOG2cBXv4uywIvqp4Uza2OmQc0Z-K8F2nwl7cBWGbGLwBSfYdf5bAGpMUQDweelfScC_nXv8ph6gxfTcGgHJUt-kkJbTHHz1LoxswYcrckuynLZw3-tbDzB6b9P/s320/blogger-image-1982700695.jpg" width="239" /></a></div>
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Though some like redwood (and I do in some settings), we were never impressed with the color and the job the owners did before us. It was uneven and peeling when we first moved in. Plus, the floor of the deck got very hot with the darker color. Most importantly, it just wasn't 'us.'<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5nLY3rjeT19335azvHsTiaE1eCm9YciN6a2mUCnenYWPBzyFt9DzsEwmraM9LWC5-5r6L6AfBxhQeltuPoXp8I96wzv1e8AuTTl1sYyGiS7TocXHIxK2rEQ0ih-h1hW2OOTsAOu-IFW9/s640/blogger-image-1384611595.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5nLY3rjeT19335azvHsTiaE1eCm9YciN6a2mUCnenYWPBzyFt9DzsEwmraM9LWC5-5r6L6AfBxhQeltuPoXp8I96wzv1e8AuTTl1sYyGiS7TocXHIxK2rEQ0ih-h1hW2OOTsAOu-IFW9/s320/blogger-image-1384611595.jpg" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6jU4wCIG13jZC7eyymZEc9rVa5AAUnGPpQOmERW5sS-Kynuckl2mhxGVaXJaSf_rPULYSOSQb1g2I0sMRLbqonW3mqM3kA7trYKimgpDit9V8zY543hZFymFtruK2F-hzAKS6KEEhyphenhyphen8h/s640/blogger-image--984077339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6jU4wCIG13jZC7eyymZEc9rVa5AAUnGPpQOmERW5sS-Kynuckl2mhxGVaXJaSf_rPULYSOSQb1g2I0sMRLbqonW3mqM3kA7trYKimgpDit9V8zY543hZFymFtruK2F-hzAKS6KEEhyphenhyphen8h/s320/blogger-image--984077339.jpg" width="239" /></a></div>
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This granite color is definitely more 'us.' We love that it's brighter and makes the deck look larger. We love how darker gray shadows move along with the sun on our deck as if they were color coordinated. And, last year when it was scorching hot, the part of the floor my husband did stayed much cooler under bare feet.</div>
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The kitchen has been closed since I've been Ace Painter. With both of us working on it the past weekend, it was a great excuse to load up at our favorite all-you-can-eat Chinese/Japanese buffet and indulge in big breakfasts at our favorite local diner. During this week, Hubby has been picking up burritos and pizzas for munching between brush strokes.</div>
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I do hope to get cooking again soon as well as highlight some of my favorite food festivals coming up - especially my <a href="http://www.tremontgreekfest.com/" target="_blank">favorite Greek Fest </a> this coming weekend.</div>
Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com6tag:blogger.com,1999:blog-8579692746110891017.post-53276667598005480772013-05-17T19:07:00.001-07:002013-05-17T20:21:15.831-07:00Lotus Coffee Cookies and Biscoff SpreadThese crispy little cookies are one of the small pleasures my husband and I have enjoyed on our scuba diving trips to Bonaire. It's a tiny island part of the Dutch Caribbean, so of course there is a heavy Dutch influence in food, groceries and culture, and it's also very international, as over 60 countries are represented in permanent residency in a population of @ 17,000.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqGT1F-z-VAYqiokb0r3CRCbJKvSBlAEFJdgi04kw_ED-2CHhX52XXDuC5y_Xvn2_WeEWMNPvFMc1oyOEAg_8mzeaB50X65AcFnIBJ3Ju94HZRcWCwwgdlT4UYeT5bXGmsawnpSJJN1OO/s640/blogger-image-1767745387.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqGT1F-z-VAYqiokb0r3CRCbJKvSBlAEFJdgi04kw_ED-2CHhX52XXDuC5y_Xvn2_WeEWMNPvFMc1oyOEAg_8mzeaB50X65AcFnIBJ3Ju94HZRcWCwwgdlT4UYeT5bXGmsawnpSJJN1OO/s200/blogger-image-1767745387.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4IKOw3xztf5jkiCQ70JHNjKlULdVK4cZXTfe1bf8RSTenw8ZExMcYzIINF-iQMipVmF1GTd9vxJ5X5y_J2pJ8kx22pTQazJMtP5BHbKAM_vdllGZpUhxp7wOausZVZLZBeG35j7vFwmG/s640/blogger-image-276498658.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4IKOw3xztf5jkiCQ70JHNjKlULdVK4cZXTfe1bf8RSTenw8ZExMcYzIINF-iQMipVmF1GTd9vxJ5X5y_J2pJ8kx22pTQazJMtP5BHbKAM_vdllGZpUhxp7wOausZVZLZBeG35j7vFwmG/s200/blogger-image-276498658.jpg" width="149" /></a>It's our favorite place on Earth for a number of reasons. We love visiting part of his family who lives there and it has pristine, spectacular and easy diving. We love that there are no traffic lights on the island (except for in front of the pizza place, and that's just for show). Almost anywhere in the small town or on the coast you can grab a tasty coffee and you are guaranteed to get one of these next to your cup.<br />
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This tasty, crispy cookie is wonderful on its own or with a a quick dunk. It's not too sweet but has a wonderful taste of cinnamon and you can taste the butter as it melts in your mouth.<br />
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On Crete, friends and I loved getting free small dishes of potato chips, pistachios or fruit along with a cocktail, or even just a soda. On Cozumel, My husband, friends and I loved being served fresh salsa, pico de gallo or requested picante as soon as we were seated. On Bonaire, we look forward to our <a href="http://www.amazon.com/gp/product/B00607HFPA/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00607HFPA&linkCode=as2&tag=cookforacoup-20">coffee cookies</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=cookforacoup-20&l=as2&o=1&a=B00607HFPA" style="border: none !important; margin: 0px !important;" width="1" />.<br />
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We don't get to Bonaire as often as we'd like. Fortunately we were there six months ago after a three year hiatus. Having been there a few times, and not knowing when we can get there again, we managed to save four of them to take home.<br />
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Every tiny bit we nibbled on we imagined being in our favorite coffee bar watching the sun set of the salty turquoise water.<br />
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We were down to one (the one above), until my mom saved the day.<br />
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Mom lives near a wine and imported foods store. She's smart - she goes on Saturday afternoons when they have free food and wine samples.<br />
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One afternoon they were showcasing Lotus <a href="http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&field-keywords=biscoff&linkCode=ur2&tag=cookforacoup-20&url=search-alias%3Daps" target="_blank">Biscoff</a><img alt="" border="0" height="1" src="https://www.assoc-amazon.com/e/ir?t=cookforacoup-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> Spread as a tasty and nutritious alternative to peanut butter. <br />
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The representatives said that this was now the spread and cookie which is being served on Delta Airlines because they are nut-free. The spread topped the oblong <a href="http://www.amazon.com/gp/product/B00607HFPA/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00607HFPA&linkCode=as2&tag=cookforacoup-20">coffee cookies</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=cookforacoup-20&l=as2&o=1&a=B00607HFPA" style="border: none !important; margin: 0px !important;" width="1" />.
Mom said she wondered if these were the tiny treats we rave about upon our return.<br />
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I was elated when she told me about her discovery. I asked if she could pick me up a package of the cookies. I thought that if they weren't the same, it had to be close, and if not, when have I ever met a cookie I didn't like? Mom said that I must try the spread, too, since she promised it was as good as the cookie. Ok, Mom, twist my arm.<br />
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I saw her a few days ago, she presented me the sweet treasures and,,,, WOW!!! The cookies taste the same as in Bonaire! <br />
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And, as for the Lotus <a href="http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&field-keywords=biscoff&linkCode=ur2&tag=cookforacoup-20&url=search-alias%3Daps" target="_blank">Biscoff</a><img alt="" border="0" height="1" src="https://www.assoc-amazon.com/e/ir?t=cookforacoup-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> Spread - DOUBLE WOW!!! It tastes exactly like the cinnamon-y, buttery, slightly sugary cookie. It's almost like you are eating cookie dough, only much smoother, and much less fat, even less than peanut butter. This spread is the perfect option for vegans or who have nut allergies. It's also perfect for everyone else, too, in my opinion.<br />
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<a href="https://lh5.googleusercontent.com/-FC8v0uVKIlA/UZbXf0yPjsI/AAAAAAAAAeo/XFDR9Mt9fgo/s640/blogger-image-1860746888.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://lh5.googleusercontent.com/-FC8v0uVKIlA/UZbXf0yPjsI/AAAAAAAAAeo/XFDR9Mt9fgo/s320/blogger-image-1860746888.jpg" width="238" /></a>I can't wait to try these with some <a href="http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&field-keywords=nutella&linkCode=ur2&sprefix=nutell%2Caps%2C190&tag=cookforacoup-20&url=search-alias%3Daps" target="_blank">Nutella</a><img alt="" border="0" height="1" src="https://www.assoc-amazon.com/e/ir?t=cookforacoup-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />. I'm guessing that a cookie with Biscoff and Nutella would send me over the edge, as Biscoff spread alone on the cookie or with my homemade strawberry jam has taken me to the cliff of "Can Anything be Better Mountain.<br />
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<br />Anonymoushttp://www.blogger.com/profile/08338293880104502524noreply@blogger.com9tag:blogger.com,1999:blog-8579692746110891017.post-4003655978485015202013-05-14T15:09:00.000-07:002013-05-29T23:11:00.735-07:00Homemade Low-Sugar Strawberry Jam Made with a Bread Machine<br />
Spring is my favorite season; warm, bugless sunny days filled with the potent fragrance and color of early flowers like lilies and lilacs after a long, gray and cold winter. And, BERRIES! Lots of berries!<br />
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I look forward to berry season each year. I use them on everything from cereal to salad, yogurt, muffins and now fresh jam!<br />
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I never, ever imagined that I'd make my own, especially because I saw how Grandma made jellies and jams. It is a favored memory but it would be too much labor, time and volume for me. The family would drive two hours to get to the country for the best pickings. We gathered wild elderberries in buckets on the roadsides and visited the farmer stands for baskets full of berries, plumbs or grapes later in the summer. Once and a while if we were lucky, and if Grandpa netted the cherry tree well in their back yard, and kept up his watch shooting enough BBs from his pellet gun into the air to scare the birds, we managed a jar or two of cherry jam.<br />
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Making jam or jelly with Mom at Grandma's was fun as a child, but it looked complicated. There were so many large pots simmering on the stove, strainers, and huge metal cones with holes to mash berries and grapes into juice without all the seeds. There were thermometers and times where my brother and I had to be quiet for a few minutes as Grandma and Mom behind her shoulder watched them closely. There were also times where we had to leave the small kitchen quickly as Mom and Grandma poured hot fruit liquid into glass jars and pour hot wax to the top. Then, sometimes there was some boiling of the jars if I remember correctly, or perhaps that's an overlapped memory of their vegetable canning.<br />
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Anyway, there was no way I was ever going to do all this, no matter they were the best jellies and jams I ever had.<br />
<br />
Thank goodness for my very dear friend, Elaine. She bought us an <a href="http://www.amazon.com/gp/product/B00005OTXK/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00005OTXK&linkCode=as2&tag=cookforacoup-20">Oster Bread Maker</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=cookforacoup-20&l=as2&o=1&a=B00005OTXK" style="border: none !important; margin: 0px !important;" width="1" />
for our wedding. I had it on our registry because I couldn't wait to make homemade bread, pasta and pizza dough for my first time. This machine is great for all of these. It cuts down on time, the physical labor of kneading and mess. Spreading your counter, floor and ceiling with flour is avoided with most of the recipes.<br />
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As you can see by the photos, I like to mark recipes I've tried with a blue postie.<br />
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I have tried eight from the Oster user manual (the green tab is a quick measurement guide).<br />
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Surprisingly, there are recipes to make just a jar or two full of jam or marmalade.<br />
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I was so excited! Could I actually make jam as good as Grandma, without making 2 dozen jars with all those contraptions? <br />
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Yes, I can! The bread machine heats the ingredients up to just the right temperature for the right amount of time, so no watching the clock or thermometers.<br />
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Plus, this recipe is LOW SUGAR. Most jam recipes call for double or triple the amount of sugar. Pectin for low or no sugar recipes MUST be used.<br />
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And, don't skimp and use bottled lemon juice. Most bottled lemon juice is diluted with water. Only 100% fresh squeezed lemon juice will work with the pectin to make it gel. You will only need one.<br />
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I've only made strawberry and blueberry jam, or a combo of both in the past three years. Strawberries are my favorite, and our new home has a blueberry patch. I love blueberries, too, and these two berries are easy to do since there are no large seeds to filter.<br />
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I plan on posting a blog entry when my blueberries are ready, and Elaine with her kind, beautiful daughter will help me pick them and make jam as we have done in the past.<br />
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For now, here's the recipe for the strawberry jam I just made. Strawberries are super-cheap in my area now, so I'll be making more.<br />
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Copied and adapted from Oster Bread Maker's User Manual received in 2009.<br />
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Makes 2-3 cups<br />
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1 cup sugar<br />
1 tablespoon powdered low-sugar pectin<br />
1.5 cups fresh strawberries, sliced or diced<br />
(dice smaller if you want more jelly or @ three cups, keep them in slices or larger chunks if you want a thicker jam with more strawberries, but approx. two cups.)<br />
2 teaspoons fresh lemon juice<br />
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Combine all ingredients into bread pan<br />
Select Basic setting<br />
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Press "Start/Stop" Allow to mix 5-6 minutes, scraping sides of the pan with rubber spatula. <br />
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Press "Start/Stop" to cancel<br />
Select Bake setting<br />
Press "Start/Stop"<br />
When Unit signals and display reads "0:00," press "Start/Stop"</div>
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Using hot pads, remove bread pan<br />
Pour jam into glass container(s)</div>
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Use old jam or jelly jars, or any smaller glass jar with a lid. </div>
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Cover. Refrigerate to set (at least overnight or 8 hours)<br />
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