tag:blogger.com,1999:blog-86258959425109410422024-03-13T06:12:06.473-07:00Steve Lansingh's blogUnknownnoreply@blogger.comBlogger251125tag:blogger.com,1999:blog-8625895942510941042.post-13178228252162509812013-10-25T21:41:00.000-07:002013-10-25T21:51:49.519-07:00Farewell to Mr. shark teeth<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jfbm8AIaxNyIfz-D-8pR6e95D9TxuewABHXezIUqtz0UR69ESL_ahD3b7qe1clUmGwqmVE2HwB11MZXkGU1vJy2rEODyNVXRK3sjkpyyZ_69W1EEkVpUOC3k55L8k7P1uONuTEreJTE/s1600/sharkteeth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jfbm8AIaxNyIfz-D-8pR6e95D9TxuewABHXezIUqtz0UR69ESL_ahD3b7qe1clUmGwqmVE2HwB11MZXkGU1vJy2rEODyNVXRK3sjkpyyZ_69W1EEkVpUOC3k55L8k7P1uONuTEreJTE/s400/sharkteeth.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhj271nGbJRe3kbqx5iaKcX7CaMOQIezA9HTZKcOnVJDqIdS7EZ80OPD7krMAQ6fLTZ6FfuCYTAGVBEZaj00-QFZu9hZl9-hNFJ-gIY_nvSnxK7iL68OVkJ8RzPSDcuooFCDHCVIpW50/s1600/20131025_1339+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhj271nGbJRe3kbqx5iaKcX7CaMOQIezA9HTZKcOnVJDqIdS7EZ80OPD7krMAQ6fLTZ6FfuCYTAGVBEZaj00-QFZu9hZl9-hNFJ-gIY_nvSnxK7iL68OVkJ8RzPSDcuooFCDHCVIpW50/s400/20131025_1339+copy.JPG" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-56783616842397718172013-07-20T16:03:00.001-07:002013-07-20T16:03:22.383-07:00Corin's knock knock joke"Knock, knock."<br />
"Who's there?"<br />
"Stairs."<br />
"Stairs who?"<br />
"Ow, ow, ow, ow, ow, ow, ow, ow."Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-82106066050974440522013-05-21T09:36:00.001-07:002013-05-21T09:36:29.055-07:00Cheese partyWe've been letting Alistair know this that week that his birthday was almost here, and it appears he was listening when we were scoping out Chuck E. Cheese a few weeks ago for a potential party.<br />
<br />
Whenever we ask "Are you going to be two years old?" he answers in quick succession:<br />
<br />
"Cheese! Party. Games. Tickets! Token!"Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-43626787528249985242013-03-24T03:00:00.001-07:002013-03-24T03:00:11.359-07:00Life according to a 5-year-old:"Which is more important:<br />
going to bed on time and getting enough sleep,<br />
or singing a tune?"<br />
<br />
(He's not wrong.)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-90629711372136533762012-07-28T08:50:00.007-07:002012-07-28T08:50:00.611-07:00Barbecue pineapple wrap<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Bsja9Il0zrvUWxBC_szTA2_1vTWj2xwb2IKEy3IFxen1drGcNqdEfVN2uCv8IfnOlTVaKlO36gJ1LpTzp49G0yEKF997qXKJZNNK1rd3rCFrZeJxdnrSG2yIuAGRAYFso0_ovuxkz6c/s1600/20120726_4282.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Bsja9Il0zrvUWxBC_szTA2_1vTWj2xwb2IKEy3IFxen1drGcNqdEfVN2uCv8IfnOlTVaKlO36gJ1LpTzp49G0yEKF997qXKJZNNK1rd3rCFrZeJxdnrSG2yIuAGRAYFso0_ovuxkz6c/s400/20120726_4282.jpg" alt="" id="BLOGGER_PHOTO_ID_5769564204936106402" border="0" /></a><br />Fresh pineapple is the key to this quick and delicious meal. Occasionally a whole pineapple is too much to eat entirely in spears, so I use the rest of it barely-cooked with barbecue sauce.<br /><br /><span style="font-weight: bold;">Ingredients</span> (serves 3):<br />1 1/2 cups cooked brown rice<br />1 cup fresh pineapple, cut into small chunks<br />1/2 cup bacon bits<br />1/4 cup barbecue sauce<br />1/2 tbsp honey<br />3 Greek pita flats<br /><br /><span style="font-weight: bold;">Instructions:</span><br />1) Cook the brown rice (instant or regular) according to the instructions on the package. Add pineapple, bacon bits, barbecue sauce, and honey.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pKerPQ_0eqbcG74wA24Y2HbcKFDCh0iFUQdtndxzDy_o8Cbpjm7_kTk3PYHYy5GKI947jAYD18ge0GR_YHT6m_m94PtMDFOhFfCd1nr7kYn4DyZh0ac7nuQhv2CrkKobGCm3tTwLqMM/s1600/20120726_4262.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pKerPQ_0eqbcG74wA24Y2HbcKFDCh0iFUQdtndxzDy_o8Cbpjm7_kTk3PYHYy5GKI947jAYD18ge0GR_YHT6m_m94PtMDFOhFfCd1nr7kYn4DyZh0ac7nuQhv2CrkKobGCm3tTwLqMM/s400/20120726_4262.jpg" alt="" id="BLOGGER_PHOTO_ID_5769564171018868834" border="0" /></a><br />2) Mix the ingredients and cook on medium heat until pineapple is warm but not yet soft.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhXKVVQCTXnhxcZx4r6oDHsmorWWyrttThuPguO5arJlAgfrXpsMeS_oq4NpSGds29U1BTsf0imDG2UG97jN-IntpJ5g4-Evr5y9_x2o98xxRWUGcVo6q_WE9AiPDG6kt4UuihPQBk2gI/s1600/20120726_4264.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhXKVVQCTXnhxcZx4r6oDHsmorWWyrttThuPguO5arJlAgfrXpsMeS_oq4NpSGds29U1BTsf0imDG2UG97jN-IntpJ5g4-Evr5y9_x2o98xxRWUGcVo6q_WE9AiPDG6kt4UuihPQBk2gI/s400/20120726_4264.jpg" alt="" id="BLOGGER_PHOTO_ID_5769564196579821842" border="0" /></a><br />3) Microwave the pitas for 20-25 seconds until soft and pliable, then spoon the pineapple mixture inside and fold like a soft taco. Enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfl4KVeMHmXdIfVZdrKTQZ-hiOXlC1YmNp2E5d_4dTEbpO1wTi6VH56d8hyA67njVmNd2Ek_MpVpQPBssJAFmb3iZn_Cs_8mXxZAXPyQeClAWXl9AD-QtfY0XM9n1pRQC9xLhmQ1M2xw/s1600/20120726_4287.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfl4KVeMHmXdIfVZdrKTQZ-hiOXlC1YmNp2E5d_4dTEbpO1wTi6VH56d8hyA67njVmNd2Ek_MpVpQPBssJAFmb3iZn_Cs_8mXxZAXPyQeClAWXl9AD-QtfY0XM9n1pRQC9xLhmQ1M2xw/s400/20120726_4287.jpg" alt="" id="BLOGGER_PHOTO_ID_5769564214029217106" border="0" /></a><span style="font-weight: bold;"><br />Alternate version:</span><br />Spoon mixture into a cabbage leaf for a lighter version!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1U2Yvh6RwdlHerWgcbE1g6R0SeJbPzRi63pFnok53FubILPQNO4SwHUvHJ36D2NreRenHGNkPllpCdiAnA6PMo7t0XJRpDamqZrWOcVXfV7yn78SD3BUDabg-ulr-kx8BUBLRBYTMg98/s1600/20120726_4278.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1U2Yvh6RwdlHerWgcbE1g6R0SeJbPzRi63pFnok53FubILPQNO4SwHUvHJ36D2NreRenHGNkPllpCdiAnA6PMo7t0XJRpDamqZrWOcVXfV7yn78SD3BUDabg-ulr-kx8BUBLRBYTMg98/s400/20120726_4278.jpg" alt="" id="BLOGGER_PHOTO_ID_5769564199056133074" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-69648536524231721022012-07-21T08:21:00.002-07:002012-07-21T09:01:42.806-07:00Crushed peas with toasted parmesan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MLJlc6b7DYtZM7q2Lj3TEdaWBGumvLVuVBdbti1igMVk7dnp3yKRzgh05Rsfb89qPjjS0S9TK9TunNVDCHlApHC99QijJmfGb4xxFAEbQaAF_2ByRvj1ipaDI4yZzbPSEYF2jRzpzwU/s1600/20120505_0510.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MLJlc6b7DYtZM7q2Lj3TEdaWBGumvLVuVBdbti1igMVk7dnp3yKRzgh05Rsfb89qPjjS0S9TK9TunNVDCHlApHC99QijJmfGb4xxFAEbQaAF_2ByRvj1ipaDI4yZzbPSEYF2jRzpzwU/s400/20120505_0510.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979852862766450" border="0" /></a><br />I was scrounging through the freezer recently, looking at food to use up, when I realized it had been a long time since I had eaten peas. Which is weird, because I really like peas. So I decided I needed to create a new recipe that would highlight peas.<br /><br />The most awkward part about peas is that, properly cooked, peas roll around on the plate and avoid the tines of a fork like nobody's business. So, inspired by my introduction to <a href="http://www.stevelansingh.com/2012/04/mashed-bean-pasta-salad.html">mashed beans</a>, I thought mashing the peas would be a great way to solve this. So far, so good.<br /><br />It proved to be a little difficult to figure out what food to match texturally with the mashed peas, and it took a while before I realized I needed crunch with it, and went with a rich flavor in toasted parmesan cheese.<br /><br />I took it from a side dish to main course by adding a light meat. My first choice was chicken strips sauteed in white wine (and I recommend it if you have those handy), but since what I usually have in the freezer is turkey burgers, I will eat it more often with that — making it an exciting meal I can whip up even when I don't have anything fresh left in the fridge.<br /><br /><span style="font-weight: bold;">Ingredients (serves 2):</span><br /><span>1 tbsp butter<br />3 tbsp grated parmesan cheese</span><span style="font-weight: bold;"><br /><br /></span>3 cup frozen peas<br />2 tbsp jarred Bearnaise sauce (or <a href="http://www.qbfoods.com/lemonaise.html#garlicherblemonaise">Garlic-Herb Lemonaise</a>)<br />sprinkle of salt<span style="font-weight: bold;"><br /><br /></span><span>2 turkey burger patties (or 8 oz chicken-breast strips)<br />2 tbsp white wine<br />sprinkle of salt</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxU3PWbKkRPIeVIHWpxdIIAjl9-hkigvu6DnWMfWmdkDOrGLrQXQsdpM-B9-wJP_-yqojkzY21q-USsAQatUep4IsT9tM9oUea5POJXePnOOII5o-OckvsHp5LWFBkUQhp00ODuSSwcXE/s1600/20120505_0473.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxU3PWbKkRPIeVIHWpxdIIAjl9-hkigvu6DnWMfWmdkDOrGLrQXQsdpM-B9-wJP_-yqojkzY21q-USsAQatUep4IsT9tM9oUea5POJXePnOOII5o-OckvsHp5LWFBkUQhp00ODuSSwcXE/s400/20120505_0473.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979754847631682" border="0" /></a><br /><span style="font-weight: bold;">Instructions:</span><br />1) Knead butter into parmesan cheese until it is thoroughly incorporated, then crumble into pan over medium heat.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwQXhyQkJs6mef1jc8pUSg5LhlwbBsk5iQlKwLHDrr5rOWWdNhYCUy2TM4jH0_doNtb1Qc5GkS2Z_ySzxMNWomuYqe37Mz-jC_yFXWaGzqGkh6B3CCU2LjEv0qE_tRQvG3i1ZwM1zFfw/s1600/20120503_0335.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwQXhyQkJs6mef1jc8pUSg5LhlwbBsk5iQlKwLHDrr5rOWWdNhYCUy2TM4jH0_doNtb1Qc5GkS2Z_ySzxMNWomuYqe37Mz-jC_yFXWaGzqGkh6B3CCU2LjEv0qE_tRQvG3i1ZwM1zFfw/s400/20120503_0335.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979607992956402" border="0" /></a><br />2) Keep stirring and breaking apart the pieces until you have crispy crumbs. Set aside and let cool.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcptpclpjk7P7y3LBlCATEnbYEucZmO6xX9R0M_rk2GiXcELQS9iJnG3Nwc5isEvgxfCjZyAoEk8qcNX2DigpxHys90gheyAEVJ03BcxIkGsCHabz5_A0vLx6cF-2vfWnG3Y4OqopWuOQ/s1600/20120503_0337.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcptpclpjk7P7y3LBlCATEnbYEucZmO6xX9R0M_rk2GiXcELQS9iJnG3Nwc5isEvgxfCjZyAoEk8qcNX2DigpxHys90gheyAEVJ03BcxIkGsCHabz5_A0vLx6cF-2vfWnG3Y4OqopWuOQ/s400/20120503_0337.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979612843135682" border="0" /></a><br />3) Boil peas, in enough water to cover, for 5 minutes, then drain.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAdVcRfsrKxInTcZN2n1WPfhtq5hRk6ZyKZac2Cuhzyb0Evl0DR7OTsiYJdXH3fZmmD-Oodpn6fyq_mDZoZRzoDyGtjGDgTutj0bHVYVJhNkjRHGv2Vja6sXrY335Tcuwi1jxEhxh7GM/s1600/20120503_0329.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAdVcRfsrKxInTcZN2n1WPfhtq5hRk6ZyKZac2Cuhzyb0Evl0DR7OTsiYJdXH3fZmmD-Oodpn6fyq_mDZoZRzoDyGtjGDgTutj0bHVYVJhNkjRHGv2Vja6sXrY335Tcuwi1jxEhxh7GM/s400/20120503_0329.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979605091749234" border="0" /></a><br />4) At the same time, start cooking the frozen turkey burgers (or chicken) in white wine and a sprinkling of salt over medium-high heat, cutting them into strips as they soften.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqeZea94F709akztoXloYOuQ2GWadDUqBhBYmhZTIM1f_vmXPejAHaxL9dSjGXRhgvwXpEMmU8s8zKD1U18_cbjs7nakZzWtl0492NVcqpaTYc2IZzqxU5G-5k7bP3p84s-17fCJ08xc/s1600/20120505_0486.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqeZea94F709akztoXloYOuQ2GWadDUqBhBYmhZTIM1f_vmXPejAHaxL9dSjGXRhgvwXpEMmU8s8zKD1U18_cbjs7nakZzWtl0492NVcqpaTYc2IZzqxU5G-5k7bP3p84s-17fCJ08xc/s400/20120505_0486.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979760692125442" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PvDrcMR_tiUROUhrxC8YBhNpV8YQjlHoubjNooxypUAxKhmnurIzjFGf7i2ZYY3aPPaBHvMJWiVAD53proUYjcQrNFtcF6E3XcMjwqptqSZolfgo7M-T8k2tLQf6PcrjbVTVXzMY5vM/s1600/20120505_0488.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PvDrcMR_tiUROUhrxC8YBhNpV8YQjlHoubjNooxypUAxKhmnurIzjFGf7i2ZYY3aPPaBHvMJWiVAD53proUYjcQrNFtcF6E3XcMjwqptqSZolfgo7M-T8k2tLQf6PcrjbVTVXzMY5vM/s400/20120505_0488.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979767717018866" border="0" /></a><br />5) Separate peas onto two plates, then crush with a fork. Mix in the Bearnaise sauce and a sprinkle of salt.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkC9FsBSeemfgGalonbRn3ZhJ6ZZr-ChWhOpxwJjybwGMF_Wh6WBlDly5SBMi0BCV-FCVdUzswaPoQC7T3dIt1PWgIkQ6uLKAIl6Bx0nAddm44EYMDgzPE1XJWhzuY5uvhwuYqZoPYE_I/s1600/20120324_9350.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkC9FsBSeemfgGalonbRn3ZhJ6ZZr-ChWhOpxwJjybwGMF_Wh6WBlDly5SBMi0BCV-FCVdUzswaPoQC7T3dIt1PWgIkQ6uLKAIl6Bx0nAddm44EYMDgzPE1XJWhzuY5uvhwuYqZoPYE_I/s400/20120324_9350.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979596402170242" border="0" /></a><br />6) To be fancy, then form the crushed peas into a square. Add the toasted parmesan, then the turkey strips, and serve warm.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0-gjBtwioet-viCjEpXf-WBxTLg9seWUnm0vbkefZCYyuDvKmDvGWXXLtDDs-2H2w2onV51CsW2Pmhz3Zaj-BdJDftue2N9AIkDyuo8jDXy5di0RoiQ21wWLS3cLZ-rBcD_1oBGURp4/s1600/20120503_0362.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0-gjBtwioet-viCjEpXf-WBxTLg9seWUnm0vbkefZCYyuDvKmDvGWXXLtDDs-2H2w2onV51CsW2Pmhz3Zaj-BdJDftue2N9AIkDyuo8jDXy5di0RoiQ21wWLS3cLZ-rBcD_1oBGURp4/s400/20120503_0362.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979750695736418" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCBeSZMR4j0-fXxbS8X8datW2HuNyPnr-9gQoBrVvkxj6jkDBqNWqLZxj1AnLWiAv-b6R8bhurM24IxKHOC0FMAROEHYMk0t4DGEa0Wo8MHY0zpQ93XrlAUBiVOIe-BIEE4uacmEHh7c/s1600/20120505_0507.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCBeSZMR4j0-fXxbS8X8datW2HuNyPnr-9gQoBrVvkxj6jkDBqNWqLZxj1AnLWiAv-b6R8bhurM24IxKHOC0FMAROEHYMk0t4DGEa0Wo8MHY0zpQ93XrlAUBiVOIe-BIEE4uacmEHh7c/s400/20120505_0507.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979849043668610" border="0" /></a><span style="font-weight: bold;"></span><span style="font-weight: bold;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-90102998255120383822012-07-14T07:09:00.001-07:002012-07-14T07:09:00.147-07:00Ultimate mac and cheese<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZ7Dcli3Q9uW48RbDQtmH1rjCwBarHCx7UGjIBo-djUrDKYfcHeV_ZLXjijiu6yHPOdAnc4aN_0018PPqS0mxn3e_vzdYpqhB9CKsgPp987S7_gL_NBIlMDisW7jPk-g1TZdt-Y-amUk/s400/20120507_0833.jpg" alt="" id="BLOGGER_PHOTO_ID_5745980325502875650" border="0" /><br />If you've ever tried making mac and cheese <span style="font-style: italic;">without</span> those Kraft powder packets, you might have noticed that only adding cheese to your pasta usually results in cheesy clumps and oily pasta. The trick to getting more of a creamy sauce is to add whole milk and sour cream to the mixture.<br /><br />For this recipe I thought of as many ingredients that I could that were interesting texturally but more recessive flavor-wise to make an "ultimate" version that tastes fully mac-and-cheese-y but isn't uniform bite after bite after bite.<br /><br /><span style="font-weight:bold;">Ingredients (serves 4):</span><br /><br />2 cups dried pasta (your choice)<br />1 cup cauliflower, chopped<br /><br />1/8 cup whole milk<br />1/8 cup sour cream<br />1 cup cheddar cheese<br />1 cup Irish cheddar<br /><br />2/3 cup garbanzo beans<br />1/4 cup white bottoms of green onion (or diced sweet onion)<br />1 cup whole-grain bread crusts (or croutons)<br />1/4 tsp freshly ground black pepper<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpvENDGh9NFB2_EXMqMALYK6-NoT_5jp70HYOKSyDPuQ1J6nFlPojjf7BEQF9tvM8hNGjhsXv1tlEu2nOC70VdEHb8cYIDQm1eqlOoq-UMioorqUzJhc2lLFUushcocg7cifmiMicSKo/s400/20120507_0812.jpg" alt="" id="BLOGGER_PHOTO_ID_5745980222658755890" border="0" /><br /><span style="font-weight: bold;">Instructions:</span><br />1) In a Dutch-oven-sized pot, boil the dried pasta according to the directions on the box. With 2 minutes left until "al dente," add the cauliflower to the water and pasta. Finish cooking.<br /><br />2) Drain the pasta and cauliflower, return to pot, and stir in milk and sour cream. Stir in both types of cheese and continue mixing over low heat until a creamy sauce has resulted.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmRlFCihLFKL_YmpLI3c-w733jr_sqgHYOHCsF7tPWXFF8ZYzs3FC40IlUDF-XEwRKOlrGnepSjjuELsJ-6CyVQYtwpyBlh6HSnH0tjd8CyQGCSBDTyOFFd52emld4gFLGbCJfTYNy28/s400/20120507_0822.jpg" alt="" id="BLOGGER_PHOTO_ID_5745980224911883458" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWQ3OpzkKhsEwcl3QjojlH_ux26V7Y3paaCTzlK_yd3m3b7RobkYb-UwUc_yeCjk4BA0NkNWu2Nt7xbKlmlK5sU-L8lJzd2jDNnxcqKWgfE9Z2S6LKOK3csr2ppr5CTgFW9t1SUhfPWg/s400/20120507_0823.jpg" alt="" id="BLOGGER_PHOTO_ID_5745980235090085282" border="0" /><br />3) Add the onion, garbanzo beans, bread crusts, and black pepper, and still until fully incorporated. Cook for an additional 2-3 minutes over low heat to give the onion and crusts a little chance to soften, but still have some bite.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-axQAhtyu-zfQoH0bCp2FwiZsKWHFleZBMl6AiZFjmrFf85VzGFRjUR2SpBs_htJ4tH2Cy98KkEw38LNxHLBx6k5wCK7d_X8HlLlkWo9Hl5kYV7xFnzFgS2bNu-htu3JymUCygTksCyA/s400/20120507_0827.jpg" alt="" id="BLOGGER_PHOTO_ID_5745980239785358498" border="0" /><br />(We end up with a lot of bread crusts from hard-shell homemade loaves around here, as Corin doesn't like them. Go with croutons as a substitute and not a soft-loaf crust, as that would turn to mush.)<br /><br />4) Serve right away for best texture, and enjoy this grown-up version of the classic cheesy indulgence.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIiVaFW1ADM7Nq2mQxOFN-Sg5KrF4mk72Cj7Ohjn6j5HoM3z3Sik7g9smaaxGvz0deLM6nJbnUWpCvF1a-IhjB9KZDiz0tp_0VPSqUJgR_qfDBfhywOKSiqqhI3Z_QjOq8OjVVZOdzys/s400/20120507_0830.jpg" alt="" id="BLOGGER_PHOTO_ID_5745980243077039234" border="0" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-46059818850092339252012-07-07T08:28:00.002-07:002012-07-07T08:28:00.077-07:00Currywurst hoagies (with ten-minute sauerkraut)<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3k8-uPG6k53xgEcWuSD2pgPa24dXMH3BfwgE1pU_7DQF_EZNrWGC3aNs475T5-pITY7oarrcRoDbepjht9iPOZl2LxQXgMufiEuwnAWYvYzdT4V8kuu4tEEQfUM7tbxJ3-ipAOm8JpzA/s400/20120415_9999_45.jpg" alt="" id="BLOGGER_PHOTO_ID_5745977851088557714" border="0" /><br />Amanda's time in Berlin as a teenager brought a love of German food, especially currywurst (which is essentially a chopped bratwurst smothered in curry ketchup, often with a small roll to soak up the extra sauce). I often make it for us at home with whatever sausage I have on hand and some imported German curry ketchup.<br /><br />But since that's not much of a "recipe," per se, I did a mashup of German currywurst and American hotdog to create these hoagies, adding fresh pink sauerkraut right on top of the currywurst and transforming the roll into a bun. I really like the combo of flavors in this.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><span style="font-style: italic;">for the sauerkraut:</span><br /><span></span><blockquote><span>1/2 tsp olive oil<br />1/4 cup sweet onion</span><span style="font-weight: bold;"></span><br /><span>1 cup water</span><br /><span>1 1/2 cups red cabbage<br /></span><span>1/2 cup white vinegar</span><br /><span>1 tsp lemon juice<br />1/2 tsp salt</span><span><br />1/2 tsp brown sugar<br />1/4 tsp dijon mustard</span></blockquote><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthan4_TeQUk7uZHqGf1mJcg0b1WybSWWdZoIRFFKyVu2PenV513qdEniw0DbCunnYUCaxhmv9279pA9rLzGzLJnNw-w5tTU_uYLN0GDCMeOmA7PGSglcNZyTX2fpGmP2RJZo9ILm7SFw/s400/20120415_9999_15.jpg" alt="" id="BLOGGER_PHOTO_ID_5745977578809373202" border="0" /><br /><span style="font-style: italic;">for the curry ketchup:</span><br /><span></span><blockquote><span>1 cup ketchup<br /></span><span>3 tbsp water</span><br /><span>1 tbsp curry powder<br /></span><span>2 tsp molasses<br /></span><span>1/2 tsp dijon mustard<br />1/2 tsp onion powder<br />1/2 tsp garlic powder</span></blockquote><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2AzEepjllLh4P_jhYZ7Toam6j364fq6NtGo1zBZkKpiFUqTztYX7agpK7ybSc0qRR4fTeKm_6XGQfaubDoWu62ebiJOkSaxwC8xmb16zOfWgzyG_zIhYQGBKJwzuGQ0Ly1yX3ggS1XHo/s400/20120415_9999_11.jpg" alt="" id="BLOGGER_PHOTO_ID_5745977578019622210" border="0" /><br /><span style="font-style: italic;">for the hoagies:</span><br />4 hoagie rolls<br />4 sausages of your choice<br /><br /><span style="font-weight: bold;">Instructions:</span><br />1) Chop cabbage and onion into strips no longer than three inches.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-gTcydzpg8kJ8nDBORY-5HHQa5M5-q4rwHB8Y1LPsIbK3EnPq-G3RH0uoIDS9NpMVcSLVVdNPoqiGEAOlJIhRzA54hznMCCv5vOb-4dcIKaZYtR9OsE6T6kxJcRyepy2agjfNU3CRDM/s400/20120415_9999_20.jpg" alt="" id="BLOGGER_PHOTO_ID_5745977589241284898" border="0" /><br />2) Add olive oil and onion to a small saucepan, and simmer on medium heat until slightly translucent.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6g2WZq9ce6kDR1VYkA4_TEV410baMvJTQhg-Ttf6b6ttkdIjBWglmOL2GDdmA02p5O8Mt6q2c5eQfFfusJzuo-R0k9XIDAnDOicD4uaEitD01elUguczGPZG33x2igxN0bi2UGJp7mw/s400/20120415_9999_23.jpg" alt="" id="BLOGGER_PHOTO_ID_5745977594027666306" border="0" /><br />3) Turn the heat to high, add the cabbage and the rest of the sauerkraut ingredients, cover and boil for ten minutes, stirring two or three times to make sure it stays well mixed.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrUxwXBG2wHtnhKFEZB2b8fuA57BmIILENR4xu-KRCQMkxuzPeVOdvti5_BCtafVeEI8C7n6N8d_KwWDtExahmtsh9uR_3aaupkF9mXln8GTlKyznXzXyGwvH5V7Lo9dne5V7hmKd8_s/s400/20120415_9999_26.jpg" alt="" id="BLOGGER_PHOTO_ID_5745977732000865618" border="0" /><br />4) Drain the sauerkraut and set aside to cool slightly.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9lGjXLXUjvqML3iuYCNYK4muEFvC7tiMG1uG2T1sODfRZ3fEekrOZ0lViOjjcn-rD2pge6UNnEZ06SCq1zOJvSlubPnXkpvAS6AWczzJWohuGm3oTl4gq-E-0hvgiiEUYQvZKaJ2cUhA/s400/20120415_9999_36.jpg" alt="" id="BLOGGER_PHOTO_ID_5745977845439400274" border="0" /><br />5) While the sauerkraut is cooking, you can mix together all of your curry ketchup ingredients over medium heat, stirring occasionally until completely smooth, then remove from heat to cool.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKIuKJAFfpfGktAHycZyKuqSK5zCnzj2nALjfEHWwBlH-tCUp40T-Wi1EaYq18oBVbhVmO1u3dzDS0w4drRku_BNeTwZ66PpCzMiUelI_qjg-O40TL5ty9ydY0xQunO5eGoINkPEwRdI/s400/20120415_9999_10.jpg" alt="" id="BLOGGER_PHOTO_ID_5745977570858496642" border="0" /><br />6) Split your sausages nearly in half lengthwise, and cook on both sides over medium-high heat, adding some of the curry ketchup to both sides as you turn them.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mk_yr-9O3YAJEV8Y6LULz7Qu_NOpu38Lqyo7merFiRrnzAu421R5tvCzuFb1fDybPSnCbGiGpVTipfI-Np2cT736QhdzNYWZQO0Thg47ULnZBfFJxboJ1K5lSgZBjFRP4t8gy8nlNyQ/s400/20120415_9999_29.jpg" alt="" id="BLOGGER_PHOTO_ID_5745977739890903650" border="0" /><br />7) Toast the hoagie rolls and add more curry ketchup to top and bottom of bun.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8ZEEV6KWb1kERb0DFNNYBER6PLuXwAXiWwvBpH4PFNJkb5ckb1qI3zQx7jNZ0ppA2YlGkE1MYFbbmUkIjM2J9bamkPWzB4Xklf19yajykpm8eYELGlSd3DmN8u0oBrKWkqLpVP74-6Q/s400/20120415_9999_35.jpg" alt="" id="BLOGGER_PHOTO_ID_5745977745076169602" border="0" /><br />8) Add your currywurst, top with sauerkraut, and enjoy immediately.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3k8-uPG6k53xgEcWuSD2pgPa24dXMH3BfwgE1pU_7DQF_EZNrWGC3aNs475T5-pITY7oarrcRoDbepjht9iPOZl2LxQXgMufiEuwnAWYvYzdT4V8kuu4tEEQfUM7tbxJ3-ipAOm8JpzA/s400/20120415_9999_45.jpg" alt="" id="BLOGGER_PHOTO_ID_5745977851088557714" border="0" /><br /><span style="font-weight: bold;">Bonus option:</span><br />For a mashup of currywurst and franks 'n' beans, use your leftover curry ketchup and sauerkraut to create this plate, adding beans to your currywurst and a dollop of sour cream<span style="font-weight: bold;"></span> on the side:<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYboQNLBxuA8Lq4KL2pi0fqQAkgj_SBBZT1eJigvbwciPGSnHJC9JWn0B0eAc-1ZR3ze7iipl6-IqfbtJbnLgfzZ5fmovy78ysk0uj-mB684Z-hC5KsG6cDPk5ed93nTVtHLoyGATP70g/s400/20120705_3518.JPG" alt="" id="BLOGGER_PHOTO_ID_5762147320315744802" border="0" />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8625895942510941042.post-29636855759928486972012-06-30T08:29:00.000-07:002012-06-30T08:29:00.235-07:00Sambosa-style leftover pockets<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHIFhBkhhOIy9Y6mlQEapWlSfWzJhM_Owdmp2BW6TMgLml1uU56l_lH2FLHoO__pq5ABWvheJ5XJ85cG1MqY8M2qtWG2IcDieS1_OlvE4lzm5u5vJUHQvOd1CVz4pbAF4DpXNjjOr54UM/s400/20120317_9183.jpg" alt="" id="BLOGGER_PHOTO_ID_5724418904592721602" border="0" /><br />You might have noticed my obsession with finding new ways to use crunchy spring roll wrappers, from "<a href="http://www.stevelansingh.com/2012/03/poached-egg-nests.html">nests</a>" to <a href="http://www.stevelansingh.com/2009/06/introducing-sugar-wraps.html">tubes</a> to <a href="http://lansingh.powweb.com/steveandamanda/blogtravel2/20101114_0165.jpg">stacking</a> <a href="http://lansingh.powweb.com/steveandamanda/blogfamily2/20110715_9109.jpg">layers</a>. I have not yet posted how this obsession began, which was trying to figure out how to use up a package of spring roll sheets after I bought them and then realized I have no talent at deep-frying things. (I either get the temperature too low and oil-sog whatever it is, or I get it too high and splatter myself and the kitchen.)<br /><br />The only way I could figure to make the spring rolls crispy was to give it a lot of flat surface area, then fry on each side with a little oil. It ended up being much more akin to a Mediterranean sambosa, except square instead of triangular. To use up the rest of the package, I ended up just making fillings from whatever scraps I had in the fridge — mushrooms and cheese, mashed meatballs, rice and beans. It worked with a wide varieties of cuisines, which isn't that surprising given that Africa, Western Asia, India, and South America all have variations on the samosa / samoosa / samuza / sambusa. Now I keep some shells around in the freezer for the purpose of energizing leftovers with a little bit of a twist.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 spring roll sheets per pocket (my favorite is O'Tasty)<br />butter<br />oil<br />leftovers<br /><br /><span style="font-weight: bold;">Instructions:</span><br />1) Peel off one shell from the package. These can dry out rather quickly so I like to peel off just one at a time as I'm using them.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GMcLbSlfERaQEQqzjC1zY4DwSzK7xSV_xUhGwJIXoBXq1cP5u-cBl2hdH-lUqc3sIxwL0VztRKi4qxuF2StJLfafk-qMVyuFjAE341TJT5UhB_XmFqpB6xr-nVFB1nmcJrUBHFFcmL8/s400/20120317_9127.jpg" alt="" id="BLOGGER_PHOTO_ID_5724418465531181522" border="0" /><br />2) Fill the center with leftovers. (I never measure, but probably 3/4 cup would be about right.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGwrPOa3FriiQKPIWgTWFiklUgZXgcxOb5ZYnSC6WSunbk31awpeAMamR7m08B0JQOT6QhGtVqGRB4XboWJUeugUVruGG-2nMSACvZ279JyMibn4L-Ux9XYo6182dF7DGVtmFA8twQv0/s400/20120317_9130.jpg" alt="" id="BLOGGER_PHOTO_ID_5724418467347983074" border="0" /><br />3) Fold two opposite corners on top of each other.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi239JE7zq9ZT7KZMeYOCBJYW3VkygoglyChixfb1GJ-e7GEYGzRMmh9zCc5zgrMq2UACjbIOdqEXgFtOR2ljNP_H-pIgQtrv_gppKjoBtic2_5uUWC94wCnQ0tvuLiTfNJ3AsoDhRz9AQ/s400/20120317_9136.jpg" alt="" id="BLOGGER_PHOTO_ID_5724418466124178194" border="0" /><br />4) Fold the other two corners on top of them.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0hreUaHX-kqFSua3P_oLa74gUcfqEigKUHXP2w-PNwpFCoJR1lm7MaK9vT_l465-Q1t_-VNm0NkuZkzDYDTQ6ISOQOjnfn8o_TS_bFDVcB02XhW8pFNFk2kRZzwMxoSYpwITXV5My_I/s400/20120317_9138.jpg" alt="" id="BLOGGER_PHOTO_ID_5724418478722251090" border="0" /><br />5) Peel off another shell, and place the first pocket corners-down in the center. (The thin side is probably damp at this point, which is why you need two layers.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLzJDOoEyhl7CC3ykclhZQdl3OhoJ7jazGna4dIRfkq6Z3NfbFXRGoP8B7jw9LrMoantBUjOUBvl447i3vipHpEZt0WT1Uq9d1vGIruGEt4dyN5YfYLzS2e3dK9ACyIt9GZRH3bHXY2g/s400/20120317_9139.jpg" alt="" id="BLOGGER_PHOTO_ID_5724418481541977650" border="0" /><br />6) Fold two opposite corners on top of each other.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbAvu70ThbCm_W6Qqy7Az8ZnHDh4EBvZX3FbH69zb8K-6aM02CfcvJ9HZ9c68DGQ0VbHyZD8CjoJaRTOGyslliw245sekMYdfiR1ALlf0hY2Klqr3mPlldvrb_eF2abt4rJBOp9XNhjeI/s400/20120317_9140.jpg" alt="" id="BLOGGER_PHOTO_ID_5724418694790381042" border="0" /><br />7) Apply a small dab of butter to the two remaining corners, and fold them into the center. (You'll need to butter to get them to stick, since hopefully you've kept the moisture off of the outer layer.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWg_U5KF85EuWMkKViTnxiD6iXyIB1ngXFitwRM9PaUOwiNR4EZp1G2LBjEP4R7k-UWZhAA73PtngTG-BCxj6S4_DDq1RmYL7yREOhbWj2TDOPm8dhtjc7U5ZL8tX0-RZCDYwaEjSBJY/s400/20120317_9141.jpg" alt="" id="BLOGGER_PHOTO_ID_5724418705145374226" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpv9V0NzMRONXVHyAgCLiVumPrgaWfRT0_J1tWLDL6rq73soxVuqEN-KbnFbixur321dZFN3vYWxestliMBHwmzUWeoxs-hAyLIUhp5HhsjbDiMZv98RrQk2oh5iilLI2Uu7C1iIwU4U/s400/20120317_9147.jpg" alt="" id="BLOGGER_PHOTO_ID_5724418704668122690" border="0" /><br />8) Heat a teaspoon or two of oil in a non-stick skillet until piping hot, then add the pocket.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKxmwt3MELFNJaPmWEXhqwpFqdqhRyRUtZVzKIflwvOZXSG5Exfz5jZW1KmmCLRPe8qDdq2MOK2ysbQdLDTRb2wDKLA7JG_8Ie1u5NxpOFkalHbFvrRu2lD3zhStADp8WlJva1ChxBDk/s400/20120317_9167.jpg" alt="" id="BLOGGER_PHOTO_ID_5724418713907319074" border="0" /><br />9) Cook each side until lightly browned, and both sides are crunchy and breakable. You don't need for one side to finish before starting the next; you can keep flipping it so that you don't run the risk of scorching either side.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zsr80bM5f7xfsgI9xfeGxXCbwF-6eY0G8VktD09ah2B6TLDbGqhMMhHuXDu8ZoBtFjmubCV6KKCk23pQn6bAMGs0ufD0zeRFJeb3RLDfc8MOPtuoJWw_0_D32b0hdGorEqJsGvO3jhM/s400/20120317_9153.jpg" alt="" id="BLOGGER_PHOTO_ID_5724418707447936146" border="0" /><br />10) Let cool until you can pick it up easily with your fingers, then serve. (Repeat process for as much leftovers as you need to use up; usually two of these fills up one person.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU20JzGVMQSiOD3DHBi4GsKH_uWF8ZZvaeCRufWNtrbiBqwU1mgk5q_fAdUvwsj43QjXx0lFELfuuc-jiehHXuqQwwo2IFLLPBaFH0kQKb2CLnB9IGqdkLSn9xLiPQE1Oibk-RHOjp0w4/s400/20120317_9175.jpg" alt="" id="BLOGGER_PHOTO_ID_5724418902626714498" border="0" /><br />Bonus leftover stir-fry pics:<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPzhTsg2v2imM_KDDOTnDPPVcKhCfNkBorbXhjRrthg-itPbbJnhqg2KBTKYh0Isb6zjNCLjY-S4o2ak0ousAWk-mUp46HqW_VPYWsLkVc4skMPDdsEVrzqlwEpi1fGU4hayh2TlTOg4/s400/20120317_9178.jpg" alt="" id="BLOGGER_PHOTO_ID_5724418903255125602" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBD3uhzUTLY_FFYKjSodAY5bz7W5OuFIVjkXMtus1MOsMu6TjoR9pN6_owrDbT5csaPve_StXthWOPZ7NybWr7zSovhHVsuqq_S_z1dhZvQRyeoNsRgPhA6sl2cPAPkzceVIFBcn9nEk/s400/20120317_9187.jpg" alt="" id="BLOGGER_PHOTO_ID_5724418912200358610" border="0" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-55531045321153846952012-06-23T07:27:00.000-07:002012-06-23T07:27:00.228-07:00Not-too-sticky Cracker Jack<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFrBR0t6H4nTeR1lOzHl_Yx9AzLEk67OZPcVhHaRqA6cUYgsSDi_5YrfGB31Ay0w2xNEM9ivm4PIylj3w5dHRLpuPR4Vn-LY3EEjMizM9TfOX-NPpLYHkQ8nPiXspTI_r4nSqymTFckfM/s400/20120617_2655.jpg" alt="" id="BLOGGER_PHOTO_ID_5755991021150311602" border="0" /><br />We stopped up microwaving popcorn several years ago when Amanda discovered <a href="http://steveandamanda.wordpress.com/2010/10/10/popcorn-on-the-stove/">this easy recipe</a> for cooking popcorn on the stove (and I had switched to stainless steel pans with glass lids, which are imperative to pulling off the recipe). It's fast, easy, and way more delicious than pre-packaged popcorn once you get the process down.<br /><br />Because I like to post recipes on this site that are original, or at least incorporate my own twist, I started experimenting with different powdered topping ideas to post, but never could get one that I loved. Then a few weeks ago Corin asked what Cracker Jack was after hearing "Take Me Out to the Ball Game," and, not wanting to buy him some (if he didn't like it I wouldn't finish it, since it's way too sticky for me, molar-wise), I improvised a version of it on the stove with brown sugar. It turned out better than anything I had slaved over inventing.<br /><br /><span style="font-weight:bold;">Ingredients:</span><br />2 tbsp peanut oil<br />1/8 tsp salt<br />3 tbsp popcorn kernels<br />1/3 cup salted peanuts<br />1 1/2 tbsp brown sugar<br /><br /><span style="font-weight:bold;">Instructions:</span><br />1) In a three-quart stainless steel saucepan, add oil, salt, and 3 to 4 popcorn kernels. Cover with glass lid.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTS8HXnzK5jberhCnUZKAjLGWTZkX3IzklFUr7FugY5zlb18SBaSpOKf1912UuHVwxxbPJJsxqCTjkGoWSRipxZs8xhlvj7KffvWgRhzhsoqz9MfrYP-42Qy0n83qu2_Q1XxNsJQ4lP8/s400/20120617_2644.jpg" alt="" id="BLOGGER_PHOTO_ID_5755990898597370018" border="0" /><br />2) Heat at a high heat (my knobs go up to 10 and I cook it at 8) until those kernels have popped.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KtWeW7tND5K5z4rLykLrff0I4_ZsXO-AObBeMOJ7wBkOybgSMvQyTibfm4xyQPFcVOjJa1eG3WGkME1QdIVEnePKM2dRNTWsFdIamGiVIGnTCPT1cdlyB7qj3ho08djSWOWARmFi-TQ/s400/20120617_2645.jpg" alt="" id="BLOGGER_PHOTO_ID_5755990901925402834" border="0" /><br />3) Remove pan from heat momentarily, remove lid and add the rest of the kernels (replacing lid), and shake pan for 30 seconds. Place back on heat until all kernels have popped.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVPMVrOSm5N4t4bYRbGwSBUqOhyGKfIWDh-BslqdUQRH1zv2-s01yy5f1Hv1sU5rhSuMM0MZX0xH62MMP7RymYHTalWtOqTg2ri1mUoG09rdqBG-WvHJ1ZNmfhM_mjl6U6ZnnbGo0mf4/s400/20120617_2646.jpg" alt="" id="BLOGGER_PHOTO_ID_5755990911941385874" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZNdJFnJhcL-9uxsOKnpkrhz0QYMfvvSFtlnxqsfIO4Keiw1UxriGFog5gDockkQ_ZEygOzEWXmRNrYrWEgnUWmLIXqeYxgXKQuJ_bXVxaxuP_YSCBal5zTCJvDpkQDGcBc3frcIfXPw/s400/20120617_2653.jpg" alt="" id="BLOGGER_PHOTO_ID_5755990914322344466" border="0" /><br />4) Immediately after popping has ceased, remove lid and sprinkle brown sugar on the popcorn and toss in the peanuts. Replace lid quickly to keep the steam inside and shake well to coat evenly for about 20 seconds.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSygoOBJsnDIbyzxAxVK_3C6M-sL29AGVB8Mlf7ozgx7AoltVBfAKkzGYI0jGSIi0uYH4e0cEefBziZkS0HYqm5yFZtqTe3VAp9AhDDlh6j3fciRhYUA8BCuee__WZAH96ytvfV8tRyA/s400/20120617_2654.jpg" alt="" id="BLOGGER_PHOTO_ID_5755991014192375634" border="0" /><br />5) Pour your sugar-sweet popcorn into a large serving bowl and enjoy!<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 270px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpiLpcKaGk-ecOgso8HgbA7w4IaZ-8sKBd55kGb_LqZxD5dV4Uvb7TlPAf6jDsf1ZcBsggcfGwTRklZUm0mu1bLRC-zwstHWFs0-WVozdYkfVeoMg94x3ffM2Dkwt7x9JBNe-IUSRI3c/s400/20120617_2662.jpg" alt="" id="BLOGGER_PHOTO_ID_5755991026701860146" border="0" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-56940185750868659802012-06-16T07:04:00.001-07:002012-06-16T07:04:00.826-07:00Taco night with fresh flour tortillas<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvWGLmkEe9OG5O1v4PWLKWX5wUnkCI7gQsSOeS_GTfcvT3-WRJBMlVDCxUXGhro2N4LVyTMLJ0STnB_4shnSwFXSvneaQt0c9Ac1qIW7upX7oolbylLDsuxPagA9V88yuI-_LOKMwV6I/s400/20120509_1015.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979253521804882" border="0" /><br />There's no real need to make your own tortillas these days, but we've been attempting to cut down on the amount of processed foods we eat. Prepackaged tortillas are often full of preservatives and stabilizers, so I thought I'd see how difficult it would be to make our own. It's somewhat time-consuming but the degree of difficulty isn't hard, and I like the taste of them better because they're never gummy or tough.<br /><br />As a bonus, I'm sharing my recipe for taco meat to complete a taco-night menu (with last week's Mexican coleslaw). Until recently I'd always just cooked up ground beef with some taco seasoning when making tacos, but the end result made a lot of little balls of beef that would roll out of the tacos with the slightest tip. I decided to approximate the more smooth mixture you find in restaurants by using an immersion blender to get the pieces small.<br /><br />The tortillas (makes 8):<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 cup all-purpose flour<br />1/4 tsp baking powder<br />1 tsp salt<br />4 tsp coconut oil, warmed to liquid<br />1 tsp honey<br />1/4 cup + 2 tsp whole milk<br /><br /><span style="font-weight: bold;">Instructions:</span><br />1) In a mixing bowl, combine flour, baking powder and salt. Add oil and honey and stir mixture until all wet ingredients are little flour-covered bits. (Traditionally tortillas are made with lard, which I don't usually have on hand, so I went with coconut oil, which is solid at room temperature and melts when warm, like lard, and it worked very well.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYxU15UXgC2ltKD8M4gAM_ZNY3ZLGxqN3RbefZfrOib-81EXSpOdT5ipknC5FCUKSsQDxsCmSXZ9rqvoNHVoPt0zO52TdrB_R1oPE3qszEjU26ZnFUnc8UeaFMSGEF9PRCKgkSawMvlDU/s400/20120509_0973.jpg" alt="" id="BLOGGER_PHOTO_ID_5745978575557073938" border="0" /><br />2) With your hands, knead the flour mixture to further incorporate the wet ingredients until no little bits remain. It will stick together when you squeeze it in your palm, and then break apart like a sandcastle.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_WawUCZSdSybpLfVFI-8DkRMvfA5xlSvpx4HMpqBJ2tf0p7V_-wwJe1L3zwqfjbFltxvvSI65UnH1XddYfy7TQ6zv8mmCsrcOyNYD5vHkvqJJdsuYowYadXvi7LGEME-4hnNadjDqX0/s400/20120509_0974.jpg" alt="" id="BLOGGER_PHOTO_ID_5745978580254457698" border="0" /><br />3) Add the whole milk. This bit is tricky, as you might need to add a 1 tsp more, depending on the accuracy of your other measuring. Stir in the milk with a spoon until mostly incorporated, then use your hands again to further knead until it has the consistency of soft dough. Add more milk if it's too dry and cracking.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6eyf-yn3_FqftEr0JounrzgAZuIO76ZlLCstjUVD1YdVJp6En38TYSHazN4D0Bm6699e7K2_2e3KW_KRvBd0H77P1bC43mpx9Ny3Klu5DNwhHwfNk1z7pDb92ViSyRZg6tkK8JN51t0Y/s400/20120509_0969.jpg" alt="" id="BLOGGER_PHOTO_ID_5745978573741983106" border="0" /><br />4) Divide the dough in half, then again, and again, so that you have 8 not-quite-golf-ball sized pieces. (The pictures are of a half-batch.) Cover the bowl and let the balls sit for 30 minutes.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhff06kV2eDwlbYxVK2TBL2NeHt2w44S3e1T5lSIVO5O0bwmJtrrmlJtvCS74qNPaNKDkzxe-6bsEH3wQAcoRIi3h_gS_sO7jpiznfId8gwwMEJLpLab7AVqvGcLjOQSMngIY1CZNFdA/s400/20120509_0976.jpg" alt="" id="BLOGGER_PHOTO_ID_5745978584005992114" border="0" /><br />5) Prepare an area for rolling out the tortillas by dusting it (and a rolling pin) with flour. Slowly roll out one dough ball at a time, flipping it between rolls, until it is eight inches or so in diameter and very very thin.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBx7Xp36SLugOKApYXTPHOVtniXUx5wUriuhrL6v2vIX_pbWaVkqI6rjB9OHCTnQFNLATI6NeY7wMToTUWEZ_SMOQIa0_mgZthtKXWQJ9vzMuKFnFTTX5-AL4-ABSkFmF6ejy0DAdhn8/s400/20120509_0998.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979084119222674" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWjHaxc31IzuXpy8CGxcn7vXJCYMwVtdLq4tCQgw0qdm-T0RMprteMuzIa5QgY_2m4Tvg4xHr8GthNyTaW50UPB8KDODlYsLQ3yRJ2wKU9qlH-KaKUlmEjPL62xRieE3bN3ukLDdQ9Vs/s400/20120509_1000.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979086650773602" border="0" /><br />6) Place each tortilla as it is completed on a cast iron skillet heated to medium-low. Cook 1 to 2 minutes on the first side and 30 seconds to a minute on the second side, until both sides have little brown specks on them. Set them aside in a stack as they finish.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivg3Vy-QyNt8P_YTmLTDsb6xdj_r55cMXVz0yZIex72SlyCvlqOYTZgMdG2dT5VmZep7dlI1F9fGytQ2K2d6C2Qld3Wnefh3eeB2FEO3fclEhyphenhyphenbIe2F32OdsecQiWjMPWgyVk_-iW5EtA/s400/20120509_1003.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979248742679762" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjq6ihLT-6mn9Tb-8_sZ_ns8NooC1BRGQuq9LqsVvMQ8IdzUx0mLR3CsLJzNaefpnij9DLEB2XnAgIpYpe0DhrXIHQVGK_yTPMrbU71sbKKsNDIQ9jSQb8e2aP64VA5fpSymPJhtw8rjg/s400/20120509_1008.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979250717451250" border="0" /><br />Taco meat (serves 8):<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />3/4 pound ground beef (I usually use 3 frozen 1/4-lb hamburger patties)<br />1/2 cup water<br />1/8 cup tomato paste<br />1 tbsp taco seasoning<br />1 tbsp chipotle Tabasco sauce<br />1/2 cup sweet onion, diced<br />1 15-oz can pinto beans, drained<br /><br /><span style="font-weight: bold;">Instructions:</span><br />1) Place beef, water, tomato paste, taco seasoning and Tabasco sauce in a large skillet covered with a lid. Cook over medium-high heat until the beef is starting to turn brown. (If using frozen patties, flip them once so both sides get a little brown.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnB5xqmZKY-iJ1bY_NF9FyiPjspIeC47jWTARY1h7PhohMZrlJd1B6QbEM-zhy8ZBVyx8AMFvOpq8DFf_4SZoo1ntO-8Jyburr0Ov6dJcZaZJc5AdPuQHLpA8xj58Vuc5AHfNf0oOomM/s400/20120509_0978.jpg" alt="" id="BLOGGER_PHOTO_ID_5745978593740801586" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wl1RcixBPtFO2aCX8NXzFOhM_arXvS4u3KLFtliowYwBm_FASqdwWKqmJ9cvHTizzEGzzDojGUhXJKFzZe2X8w53cOz0ndeNZULsAHc_xeB9XpiuiQE_IXQPMBibFQj8kBEvLvg3rLY/s400/20120509_0982.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979070346596802" border="0" /><br />2) Use an immersion blender to pulverize the beef. Add onions and beans.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuMdN-DWME2R7wCaMhKDGXZD3vcR59ZiL3j5Pg5H1GEjmtNxRGjVk2ElX3Yj14RIbB1fcJQLiVQ382F01g0jUrYI99mSbElcwUYKq5tQo3N0jPrzI-aLIIDmJFX8HNavU1bbCNk1eYweI/s400/20120530_1745.jpg" alt="" id="BLOGGER_PHOTO_ID_5748627111895575698" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6TH_oyOvjj0xDfMespgmB36F_TlDv7uF8GaCBtz-qPviYU7luqYug_xQtc-C40HDxtAYZsKlRaTZUBcltKLegbQwTpDIHaSuj8J6kqu0DPrsW4i0MKRvqJDEIliZEF3CO7cUlLHS9Ko/s400/20120530_1749.jpg" alt="" id="BLOGGER_PHOTO_ID_5748627117900741442" border="0" /><br />3) Continue to cook, uncovered, until beef is thoroughly done and the mixture is moist but not drippy.<br /><br />4) Taco construction: On a plate, layer one tortilla, a little sour cream, the meat mixture, shredded cheese (optional), and Mexican coleslaw. Fold in half. Repeat for as many tacos as you'd like and dig in!<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj371WpriTeUC21n4gQ-H_5cA1tu8fwZ7Jihkm9IeG8GBSMY9ERiPF24-SjKd6MpZHLzG2HrRr0ZWNw56t44JCQZFQzAAJhd1Bdjy_NzKoWqLHhJkrAKlnZXWt4AXs31Xr4rtG-8mAEC_c/s400/20120509_1027.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979258357226578" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUi56wZGaXvWx4zi7o_ewOTtEG2JQTm4jSZpeXC990IPjSZEGUAiwcB7E6YoWrZljQlauHi45GKBWHyBnXJuf7U_ljV8WXk55UGhEHXM2leSZYVIVMhIXTrtRUGq3Bnmzi-IsAGm0tiY/s400/20120509_1032.jpg" alt="" id="BLOGGER_PHOTO_ID_5745979263360755186" border="0" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-77258331029077319222012-06-09T08:48:00.000-07:002012-06-09T08:48:00.756-07:00Pico de gallo & mexican coleslaw<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8k-fRD2ElFnT7ZTALo9xKOLlH7AmbfheIyJn2RZqhd8XtYCxS-1DWuvRURPI7S8g2_j7ALikig0IPIpeGZHK9SSL4KDP2B3-qHbYqB7JAXUPZdkCYZcJ5ErHZvVs2I1HWQu7sDn2kPNs/s1600/20120412_9999_29.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8k-fRD2ElFnT7ZTALo9xKOLlH7AmbfheIyJn2RZqhd8XtYCxS-1DWuvRURPI7S8g2_j7ALikig0IPIpeGZHK9SSL4KDP2B3-qHbYqB7JAXUPZdkCYZcJ5ErHZvVs2I1HWQu7sDn2kPNs/s400/20120412_9999_29.jpg" alt="" id="BLOGGER_PHOTO_ID_5745966958087023202" border="0" /></a><br />Pico de gallo:<br /><br />When we first moved to Seattle 10 years ago, we stayed in a hotel with a great little restaurant down the street called <a href="http://todomexicorestaurants.com/">Todo Mexico</a> that served an amazing pico de gallo with their chips. We'd often go just for that taste, and it took us a few years to realize that you could order it as a huge side dish to go, and maybe another year to think to try to make it ourselves.<br /><br />Other places I've had pico de gallo it's either been a lightly seasoned tomato topping, or a heavily jalapenoed tomato salad, but what I love about Todo Mexico's is that it's instead marinated in lime juice. Below is a rough approximation of the quantities I use, even though I rarely measure.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 cups fresh tomatoes, de-seeded and diced<br />1/2 cup sweet onion, finely diced<br />1/2 cup green cabbage, finely diced<br />1/2 (loose) cup cilantro, finely chopped<br />1 1/2 tbsp lime juice<br />1/2 tsp kosher salt<br />1/2 tsp green pepper Tabasco sauce (optional)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj41MeZ86v7g8Ot1_UVKGSLflE-gzlX9FuF6KMQaGUpT-NB6P-jbcvRTtblsE52OJMjYvwDfYiTDKa53zmlEB3KCEkLFPCxN_IBFAE9UHxh6_ANG6SHmQQ2RS7ar8gqrQOojeeNa5f9DQ/s1600/20120412_9999_1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj41MeZ86v7g8Ot1_UVKGSLflE-gzlX9FuF6KMQaGUpT-NB6P-jbcvRTtblsE52OJMjYvwDfYiTDKa53zmlEB3KCEkLFPCxN_IBFAE9UHxh6_ANG6SHmQQ2RS7ar8gqrQOojeeNa5f9DQ/s400/20120412_9999_1.jpg" alt="" id="BLOGGER_PHOTO_ID_5745966837964742098" border="0" /></a><br /><span style="font-weight: bold;">Instructions:</span><br />1) Mix all ingredients together and serve with chips. Voila!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWJaMnND-HDqZvDr_lccgGxfoufn9fO5-3xADZGGKd5lSDSDk5jlVNiOB661gTfvYu0mYjwUfGYUJrw0zvsaWMwXKyvBwGE1ElKQkPd1AJ-qXCb1kOJ8la4zVaziyqnuD6mC4V4MojBE/s1600/20120412_9999_8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWJaMnND-HDqZvDr_lccgGxfoufn9fO5-3xADZGGKd5lSDSDk5jlVNiOB661gTfvYu0mYjwUfGYUJrw0zvsaWMwXKyvBwGE1ElKQkPd1AJ-qXCb1kOJ8la4zVaziyqnuD6mC4V4MojBE/s400/20120412_9999_8.jpg" alt="" id="BLOGGER_PHOTO_ID_5745966837414543282" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzY833sk2QE30VeMfvGECK9s0ruaeZ9c7xuR_IJH0CHk8PExTB1tWRdkmpp-bVdFUxDB9HvPPgOpnfwOo0q1oHVugQu3qPOY0uEnBUx8RSkKiG-KL8DjLPtEQbudepAkYhui5VGM4uvI/s1600/20120412_9999_13.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzY833sk2QE30VeMfvGECK9s0ruaeZ9c7xuR_IJH0CHk8PExTB1tWRdkmpp-bVdFUxDB9HvPPgOpnfwOo0q1oHVugQu3qPOY0uEnBUx8RSkKiG-KL8DjLPtEQbudepAkYhui5VGM4uvI/s400/20120412_9999_13.jpg" alt="" id="BLOGGER_PHOTO_ID_5745966844716684802" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVmM7WM3prVKipiBRw9bqumNp1d3NyGGkyMrM7JXWwCeZQfSK5KA_zCGekPWLr1xy8aWAW_naL9XYrc4-AP81zurzZ5FE4gciEy0pWOLesVgYJnzIhY5ahf61vvZ_UAATeoosN-OYFfw/s1600/20120412_9999_18.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVmM7WM3prVKipiBRw9bqumNp1d3NyGGkyMrM7JXWwCeZQfSK5KA_zCGekPWLr1xy8aWAW_naL9XYrc4-AP81zurzZ5FE4gciEy0pWOLesVgYJnzIhY5ahf61vvZ_UAATeoosN-OYFfw/s400/20120412_9999_18.jpg" alt="" id="BLOGGER_PHOTO_ID_5745966846807472354" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSg8tnqyHv3TsKcdbVO_S0Ag7rbu8fZQiQ15uvy8uENrM5tU-fVq_XsA-xaORDVxznGcOb6_oZCor5EAJ9GohU5cA7ozDj1ORyMmQSKWJdNcbZbGy9hrgyH5GXjQxINjKY4ySk1-aeMQ/s1600/20120412_9999_26.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSg8tnqyHv3TsKcdbVO_S0Ag7rbu8fZQiQ15uvy8uENrM5tU-fVq_XsA-xaORDVxznGcOb6_oZCor5EAJ9GohU5cA7ozDj1ORyMmQSKWJdNcbZbGy9hrgyH5GXjQxINjKY4ySk1-aeMQ/s400/20120412_9999_26.jpg" alt="" id="BLOGGER_PHOTO_ID_5745966850317599202" border="0" /></a><br />Mexican coleslaw:<br /><br />This is a much more recent addition to our repertoire. Just a few months ago we got addicted to it at <a href="http://www.puertovallartarestaurantes.com/">Puerto Vallerta</a> here in West Seattle. It's mostly cabbage and vinegar so you'd expect it to taste like sauerkraut, but instead it's like a tangy spicy crunchfest. This is great because it's not at all labor-intensive to make, and it keeps for a long time, making it easy to always have on hand for nachos, soft tacos, gorditas, etc.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1/2 head cabbage<br />1 large tomato<br />1 4-oz can diced green chiles<br />1 1/2 cups vinegar<br />1 1/2 cups water<br />1/2 tsp kosher salt<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRUH1X__3v1nxo6pMmiRXZd3ff2jHFAynlIXXjpVDBHDZD0CKo2maEjGcQJDNjf4Wzq4eo4Us0n5Twdc6I2xaVdDR2iZm5Vf2-_T0F40dZ20KRuK2sL0HgZ9i6YHaa98v2lvPqOoP980/s1600/20120509_0948.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRUH1X__3v1nxo6pMmiRXZd3ff2jHFAynlIXXjpVDBHDZD0CKo2maEjGcQJDNjf4Wzq4eo4Us0n5Twdc6I2xaVdDR2iZm5Vf2-_T0F40dZ20KRuK2sL0HgZ9i6YHaa98v2lvPqOoP980/s400/20120509_0948.jpg" alt="" id="BLOGGER_PHOTO_ID_5745966634435438178" border="0" /></a><br /><span style="font-weight: bold;">Instructions:</span><br />1) Coarsely chop the cabbage and tomato, and toss in green chiles.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9QQrVBaxg2wew2yBHeqsDkYhFTU6UYKUpiuKTZt0UMQfNgr2r6LOprRu20SXyvrSbEvpxZhhNxPJKED1DYkW-k_wTWCoqXnhgvWVTvx45H4_WaY3vXNfgpFbiduCJmaEj4fiQtLB_Nw/s1600/20120417_9999_3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9QQrVBaxg2wew2yBHeqsDkYhFTU6UYKUpiuKTZt0UMQfNgr2r6LOprRu20SXyvrSbEvpxZhhNxPJKED1DYkW-k_wTWCoqXnhgvWVTvx45H4_WaY3vXNfgpFbiduCJmaEj4fiQtLB_Nw/s400/20120417_9999_3.jpg" alt="" id="BLOGGER_PHOTO_ID_5745966618305639954" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYUczbwy4jeUQEQGAkZ0hK3032v-1sDRPt5zG3_lEnwGQGGJY1PkbZZ3ZQWQRGNBzz0DI8h0B4dziBl-HzpF5zhvQ9wC47aD4V2txX3NaNopc7OppJTz1nBk-1_ToQVJuMwCSurcs0_4/s1600/20120417_9999_7.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYUczbwy4jeUQEQGAkZ0hK3032v-1sDRPt5zG3_lEnwGQGGJY1PkbZZ3ZQWQRGNBzz0DI8h0B4dziBl-HzpF5zhvQ9wC47aD4V2txX3NaNopc7OppJTz1nBk-1_ToQVJuMwCSurcs0_4/s400/20120417_9999_7.jpg" alt="" id="BLOGGER_PHOTO_ID_5745966623664688818" border="0" /></a><br />2) Stuff tightly into a bowl with an airtight lid available, add vinegar and water, and let soak in the refrigerator for two hours, covered.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0wtjLFTSQ5FsutBpCZOMFNhv5_2JLf_81Twjnjpvir_UYQbXFeTv0b7Gp9rem-Vgqrpmi4T5mRClI8MBJWkw2bDD0-QCRFV-f6l_KTbInJc0FjaQXfNLdbnIgoIomcfDwM0vNVSK45E/s1600/20120417_9999_12.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0wtjLFTSQ5FsutBpCZOMFNhv5_2JLf_81Twjnjpvir_UYQbXFeTv0b7Gp9rem-Vgqrpmi4T5mRClI8MBJWkw2bDD0-QCRFV-f6l_KTbInJc0FjaQXfNLdbnIgoIomcfDwM0vNVSK45E/s400/20120417_9999_12.jpg" alt="" id="BLOGGER_PHOTO_ID_5745966629389660306" border="0" /></a><br />3) Drain liquid (you can reserve it to make another batch later if you want to), toss with salt, and either serve right away or store lidded in the refrigerator for up to two weeks. You can eat it straight with chips or use as a counterpoint topping for most Mexican dishes (soft taco recipe coming soon!).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3uYTFl4y-hje-zAwyCPXTtV4MaYSbT2bJ0JdO_WDA_rd9eueUfznbMaiUAFK-b5WyYVfbaVaNm0G7gnOlYAQAxQLgb6KU2ayVft3nDyx7gatXK7LoMkal6r5LfMJwku4eUcmDPadnaU/s1600/20120509_1010.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3uYTFl4y-hje-zAwyCPXTtV4MaYSbT2bJ0JdO_WDA_rd9eueUfznbMaiUAFK-b5WyYVfbaVaNm0G7gnOlYAQAxQLgb6KU2ayVft3nDyx7gatXK7LoMkal6r5LfMJwku4eUcmDPadnaU/s400/20120509_1010.jpg" alt="" id="BLOGGER_PHOTO_ID_5745966635047518946" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-30956783031604795822012-06-02T08:19:00.014-07:002012-06-03T18:11:07.446-07:00Garlic scapes<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsguE38CiRxRRD9H30L0W3fiBGhks_80s3LfnyabHxvs1VM36WAW4lLMP4slYzABxCKWvKZIxBLFj_2_E3TyDDa6pwTZnhvl0VwV-JDxqO7Yye0qSdUmX-soPRQ-TjKZLbF6tGo1kEWyk/s400/20120531_1788.jpg" alt="" id="BLOGGER_PHOTO_ID_5748630910914903890" border="0" /><br /><span>This week's entry isn't so much a recipe as it is a recommendation that you try garlic scapes (or garlic spears, as they're sometimes called). They're only available for a short window in mid-May to early June, and some years I miss it, so it's also a reminder to me for years hence.<br /><br />Garlic scapes are essentially baby garlic, harvested before the heads mature and all the garlic flavor is still in the stem. Lightly sauteed, they taste something like a garlic asparagus. (They don't cook like asparagus, though: asparagus when overcooked is very tender, whereas scapes get tough when overcooked.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 297px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpEazo0mCp30Fu15TcsR1cqdkUFYEKVYzqbbthppqjPSUmSnXHRBmaerWomiGsHlJzrYXvSZUXOVSrgwFZov5t2QtXuHCUSd8fqs3y4e61VY8FbMUHSKozWpCWTRcY3sVL6ya1qkhBwU/s400/garlic-scapes2.jpg" alt="" id="BLOGGER_PHOTO_ID_5748628881075643282" border="0" /><br />My pictures are of garlic spears, which have straighter stems and larger bulbs. I prefer scapes, given the choice, but whenever I run across either in stores I just grab them.<br /><br /><span style="font-weight: bold;">Ingredients (serves 2):</span><br /></span>1/2 lb garlic scapes<br />2 tsp butter<br />2 cups dry pasta of your choice<br /><span>2 tsp lemon juice</span><br />2 tsp butter<br />flaked or shredded parmesan cheese<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FWEgmUhIlp3nbPOMCJzvigz35pdaNLaQ03Lk4goZWQrqAEFu1htWZthRkIWj7IsgbZc6dDbFnXiFK4dt4LJ9V8sJZtSfzMTlpDObSQcwSQ74FxdoiQ_-HkquB1vSSD2DssTOOT6NvQc/s400/20120529_1686.jpg" alt="" id="BLOGGER_PHOTO_ID_5748628759896930354" border="0" /><br /><span style="font-weight: bold;">Instructions:</span><br />1) Boil the pasta for the amount of time indicated on the box, usually 7-9 minutes.<br /><br />2) Cut the scapes into bite-sized pieces. (Since they can get a bit tough if overcooked, you don't want to risk having to struggle biting through long pieces.)<br /><br />3) Saute the scapes in butter for 3 minutes on a high heat. (If using spears with the larger heads, saute the heads for 2 minutes separately, then add the stems and do 3 more minutes.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRl-rbgwfObIXC8EzJMXZIWi6i3_8A8U7VPiGL1H0oJKaj0Fy0I1kvI35vQV55F-ISWkvA7nPteAeutrAQG20Sflqz3e-JGthCIMyRkwKD6uoplSZgKEozQ1_QEOlerjP95ykN1972LT0/s400/20120529_1700.jpg" alt="" id="BLOGGER_PHOTO_ID_5748628764163040818" border="0" /><br />4) When the pasta is done, drain in a colander, Mix butter and lemon juice in the still-warm pot, and then flavor the pasta with it.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrIQJZYiNXNAeYw1EuQnCPVf4K3kVNIZYOpbNRgekSl5wpKY6D2j_jUVyf1DuVJrlmbNDDHoVmOWzL1SITL0kjUmYiZot-NXhr7WQ00Sg06z-vvposYDW9fJ83viOXCU3TIUPw1t6Qr0/s400/20120529_1702.jpg" alt="" id="BLOGGER_PHOTO_ID_5748628767336401666" border="0" /><br />5) Layer the pasta first, then parmesan, then scapes on top, and serve hot.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsifU7c9hw5Eim35it5b8Fko7Z3KdqYnDJjkWuZHEk6QjNL6K13mJuDuQeck50dgRMU_T9v5lhFBmiK0mIK2fOxPd9qbvFEYDsKBUB-cYVkE01xzh2Lob5GpD_zyBAi6kLaMtWMKyxItw/s400/20120531_1792.jpg" alt="" id="BLOGGER_PHOTO_ID_5748630915502993906" border="0" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-43423892061287983362012-05-26T07:43:00.012-07:002012-05-26T07:43:00.237-07:00Honeyed eggplant with goat cheese<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHTnMMRqYPM2PqFm5Ek7SqeWKmefqMI4YDmjY8y8uI60BfGoreyrxfPEvrK1AoZYIKR8dt7cZwqOhRy0AGY6AEdjtjJKSDOJu6uzNYkBv29ZKDokAfbKzth-L8hp1tmLIlSctO_ELik0/s400/20120521_1416.jpg" alt="" id="BLOGGER_PHOTO_ID_5745470333186464914" border="0" /><br />I love eggplant but for a long time I wouldn't buy them simply because of how large they are and how poorly they keep. Most recipes that call for eggplant make an enormous amount of food if you want to use it up. I wondered how stripped down I could serve eggplant, and this recipe is the result. Using one normal-sized eggplant makes a good meal for three.<br /><br /><span style="font-weight:bold;">Ingredients:</span><br />1 eggplant<br />2 tbsp honey<br />3 oz goat cheese<br />7-8 thin slices of whole-grain bread<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIn0kTEGljWz3DmFi8qP1wwxj13e9Pd1Aoopj5RHBa9k_Z4V5LtOmflcgUvFhPVRK4CpTKIPFI5GMzV9KRN9fxhyphenhyphenk3-IgKtEWvatgt4PaAyBDMupP38W6sClVTl9_g5lNdaWclFeWoUE/s400/20120521_1384.jpg" alt="" id="BLOGGER_PHOTO_ID_5745470175565956130" border="0" /><br /><span style="font-weight:bold;">Instructions:</span><br />1) Preheat the oven to 400°. Then cut the eggplant into 7 or 8 slices, around 3/4-inches thick each. Place into 9x13 baking pan.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxKS4tmr5SAKE-h8GRRs8sM10ptoFS42Jo_r2ttjJW7QtIb0diKdBnFTcv4GpbsCuTVbvT6-wnJag5wc8DQQKnh3NnixxfDOodpJk6maHn5arqS2abCzN4PJa19vsAKazYvWybveHNRI/s400/20120521_1387.jpg" alt="" id="BLOGGER_PHOTO_ID_5745470183104733762" border="0" /><br />2) Drizzle the honey over the eggplant, then top with goat cheese. Bake for 30-32 minutes until cheese is browned and eggplant is soft.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbUwSZXgfxrhD2MyrJyNLwWsWYRf-49aIHODuNa5WhA2cu9y2M0GA7jgq1SdGcX2cN5ypDyAXRKYUOhZgzrZ-V0ZosJgPYaxabkjZzG2riBa2xFYUouxo-fhCdFLVwmQkbCMd8XB-j8M/s400/20120521_1391.jpg" alt="" id="BLOGGER_PHOTO_ID_5745470194060510418" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9Axi9whO4YAh91DTZ0MvFWnawv3qjaLB3pVnPGZRT4-kc8Zl3vgEk5ivXc8nTmDWITlr77_ghQGreRjJ_jWDe4ZKVAxWWoec1F0iCYQ7vtDZxHr_4bML_vkMF9Kjh67fyTnaGW3vgr0/s400/20120521_1403.jpg" alt="" id="BLOGGER_PHOTO_ID_5745470204599609442" border="0" /><br />3) While the eggplant is baking, slice the bread (a little thinner than what you see here, actually, about 1/4-inch thick) and double-toast them, so they're crunchy but not burnt. You'll end up with something akin to a crunchy cracker but with more stability.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-Or7MEZ1Ej7cAgtsNMdUnbbctfQ6CTONhrX1oOtseG8ipvjpMxGix-Ugowh9qP-ndQEmemRub4H6nyJ9823avmxbFU5uN3T91tc4isT60H9dZ039Ng0OuBIBv3Z8iWL2QYdxZqVCSkY/s400/20120521_1394.jpg" alt="" id="BLOGGER_PHOTO_ID_5745470196878684450" border="0" /><br />4) Spatula the rounds onto the toast circles and they're ready to eat! Best served warm, of course.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSCvhYpoSHUp1rMW6g7lC9MorhLeQIPG4goCpoeHVfIDdmmoq55FDVOQDWIgzRRhTQbW-DM7ej9tWOYaO4d_LzCT9kXpww96a578ajWGyp1Ea2iIQ_Dzw7iKH2ToMmxhrUF2psWOr8aE/s400/20120521_1413.jpg" alt="" id="BLOGGER_PHOTO_ID_5745470327850295618" border="0" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-82542077043325999262012-05-19T07:51:00.012-07:002012-05-19T07:51:00.126-07:00Watermelon mango smoothie<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi126-cFLbOgrcXCWtElNmRvlO6zFMSCYuxmzuLCAu3IPz3ld6SLji6UeRgoQox01_WHEpVPDwj8kYSU_OB-FAQXXDRWKbHW-LkEj37eZxfqK64ws6Ze7bfWCsBAT0G1XCTa6IWBwgXKRM/s400/20120507_0803.jpg" alt="" id="BLOGGER_PHOTO_ID_5743747750904659410" border="0" /><br />We were first introduced to watermelon agua fresca (which is simply watermelon liquified in a blender) at Gordito's in Greenwood. I, of course, had to experiment with different variations, and I really like this one: the addition of the mango gives it a smoothie consistency.<br /><br /><span style="font-weight:bold;">Ingredients:</span><br />3 cups watermelon cubes (1/4 of a personal watermelon)<br />1/3 cup mango cubes (about 1/2 a mango)<br />1/2 tbsp fresh cilantro leaves<br />6 ice cubes<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVRdhk4D7HV8UfjQlwnSQA-mfTAOpFFNOMWoK7IQ865Xppf6BcXrgW_2KN79V465ayrXVPAP2x5jkIO9eiBjdYzY1w7fEU4mbrJhb4Kpi8ILAFffiAuiyl1oQR3AZ1vPqVTZtOok6iJ4/s400/20120507_0777.jpg" alt="" id="BLOGGER_PHOTO_ID_5743747498093080658" border="0" /><br /><span style="font-weight:bold;">Instructions:</span><br />1) Blend. Serves two.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfPVmdA_T7TsK7xAHwSIevhSA75zx0VCZ-e-gPpBY1_mvw5ukB9eXog57FAR85gjUX8vVDb_5nGJvOSKRPmx2gudjsLTsN1gVkQelut9NF8VkiHCGLySn-Eirv9a0fjl5A7J7ngwqHr8/s400/20120507_0785.jpg" alt="" id="BLOGGER_PHOTO_ID_5743747509888293906" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWt2LXSBBLnXHgtZC0CpaZuj5_qsPUmxmnDXirlXiq-B_qe4Wa0hn6ekaMH7smuBAwHGs1Q4Y_VHzU06v4TdSYv_pKi0ky32NNI1IDsIFP_9-rkRiAIwm8NCUtL0CMNOwBnDI_q6XIyo/s400/20120507_0800.jpg" alt="" id="BLOGGER_PHOTO_ID_5743747517699333922" border="0" /><br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5zoTYtrO6AmNG1UfFZoMncsnJ1aA8jli9BuE8WNj8jKAuqaTe97cOuBPg1uBK-aL5rp0C7IH8TViFbalEJN3LD1z1iCnf-ssGK23E7yBDR4UqTvtIHRrqL4WrHXrl120CP3IGT4d18s/s400/20120507_0802.jpg" alt="" id="BLOGGER_PHOTO_ID_5743747744496025698" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDaxK13lsVS8bvuLfMWO6RebYCj37lVw7qpoz9ZTz1KukfMiYlNIV3_f9-0budFuFp2afm8GX1ytm-PyODmcTykY0Yc7Pqu-_mQASLQK9Ei3p-egLOyhvLS5ywuNDfqGL87Nhl17oAPMM/s400/20120507_0807.jpg" alt="" id="BLOGGER_PHOTO_ID_5743747754033121634" border="0" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-54244348044359243662012-05-12T07:32:00.000-07:002012-05-12T07:32:00.562-07:00Butternut squash with salted pinto beans<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKcW462NmCR4HCesL56ckEl9aADdtLhJn2gk_Yg0q-59HC4v-hwzLAPYr1RoWnmk2rc0zFB3KNNLRUimMW0F-5t2R_zNabTTr6WL_ojqJhfONUwfVJ4POUy5XMQCGO-ASxHYXRpZ1SAk/s400/20120227_8026.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978277481478274" border="0" /><br />Years ago, I ate a butternut squash soup that I liked so much I researched how to make <a href="http://lansingh.powweb.com/steveandamanda/hobbiescooking/squash.html">a similar one</a> from scratch. The key: roasting the squash with apples and onion in the oven first, before blending. Eventually, I decided I liked it even better if I skipped making it into soup and just ate it roasted. When serving it as a full meal instead of just a side dish, I recently started adding a layer of salted mashed pinto beans mixed with bacon pieces as a contrasting element. It's a nice blend sweet and savory, refreshing and hearty.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 pounds butternut squash, chunked<br />2 medium granny smith apples, peeled and chunked<br />1/2 of a large sweet onion, chunked<br />1/4 cup olive oil<br />1 tsp tarragon<br />1/2 tsp thyme<br />1/2 tsp kosher salt<br />1/4 tsp pepper<br />1 cup Irish cheddar cheese<br />1 15 oz can pinto beans<br />1/2 cup crumbled bacon<br />salt to taste<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM1j43dDSpKCQIAo5dxkVhA4QZ3gIxwBrKJGNQbnmW4-kR5komAPXCITvZwB5Uv2QAhOcy0UcazKsGvBblV2huSpUOXChUYuZD_jggNe3GHlBne8s1_VVBjuEgf8P_KH-3QLIQDAMGPyk/s400/20120227_7969.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978082083872450" border="0" /><br /><span style="font-weight: bold;">Instructions:</span><br />1) Preheat the oven to 450°. In a 9x13-inch glass pan, add the squash, apples, and onion. Drizzle the olive oil over the chunks evenly. Sprinkle the tarragon, thyme, salt, and pepper evenly, then stir.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Q0dHUuKtckott3f8MOV-EG8gOv6dzOsY99fvXCzFEAYFJ3TO_p3ExN1a493JvLNnuICOXvE_EIL1N3NE0CFbKzuNEELTLcrwDc79kG0lPwxIxYimPUVVPyY7qUdRCth4iNFNXg5kCoI/s400/20120227_7977.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978088736123250" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHvaTwCvxTs4NA_0o2rXW2lBCv43d6w67wqNVCCgMxrPYmbcshkKZJPbivcNO_WpaPaZMA7bxbmBeE5yQr8E_Zlxnab3bsY10SF-yLxGMd6puMWrqNhJlAcOiQi9iyrsCarDemyHtB6M/s400/20120227_7980.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978088902685394" border="0" /><br />2) You'll bake the dish 35 minutes total. At 20 minutes, stir once. At 30 minutes, stir again and add the Irish cheddar on top. Bake 5 additional minutes and it will be ready.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oFCuYADnFoXSHm8orZv70gLteoJURPV7lFJBAV4tuOOyi3EYfIjpBPbjIteEouIPRfR59z1y0TXuVBh1kkhTVUBurNGCQaASc_auIrO7TTgpM2ifdqxQ579xuN3x23MpASnB9YsM-LM/s400/20120227_7988.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978101048903154" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTiGyyb1QizDgNUSrG3Q5X8lNZRw_Ksr5w7I8u1s36z5s6V_Y3gliMdYXtf0NC9Sts5ceOYgfrmjqi-tPdXtVMtKusA9-AwBKmD3NFdTySsv9R8c_9QfSFPfT96IDjtf6D_6WjVv69Tww/s400/20120227_8012.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978272397949138" border="0" /><br />3) While the squash is cooking, open the can of pinto beans, pour off most of the salty liquid, and – w<span>ithout rinsing the beans</span> – pour the rest of the can's contents into a pot. Gently mash the beans with a fork to break the skins and let in some of the liquid. Warm over medium heat, adding the bacon and stirring gently. Taste and salt additionally if needed.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIm3q4mVMMi2GCtqSBl8LfGuQV2FaYnhv1-CJRVN8EpopLKQ3PP7IrtlJ9eAAVo-LrvQGIvXP7EHeKueK8nOqoK5lvPc5vPjega5medihEkWa7j1uYXD46ulej7QfG58_6ojQ5vBfyCN0/s400/20120227_8023.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978275601908258" border="0" /><br />4) When both components are finished, spoon some of the beans onto a plate and top with squash mixture. Serves 4.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUpOnworN9S-bWY9VMmz6A6BEiJS_imcKX_iFSBrRyUTUscb5L7jNaMHK0aWkCXqZTuxDSLsF1qH_z4sNOey7YCDHR0pJ9dd7G83ienlEFeg_vQTmAbuAUfuoEsgH6hP2pPFj88ed6MXA/s400/20120227_8027.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978280007402546" border="0" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-67659901767006474072012-05-05T08:42:00.013-07:002012-05-05T08:42:00.860-07:00Spicy tilapia salad<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvED3PhtrC3DAVIn5MgGS9pDZrWyh-QOTAtKiAyEWdrdRnH784CkpJYi94xKHMU1IUybAPY033pbVdP99DgQ-7pT2Qll0SyZTxlpt2MueYMAz4uJEP9OKQ3DwZJQD-_DYP4D1bvEj98M/s400/20120411_9999_8.jpg" alt="" id="BLOGGER_PHOTO_ID_5738406127282681010" border="0" /><br />I mentioned in my post on <a href="http://www.stevelansingh.com/2012/02/wilted-spinach-salad-with-tomato-coulis.html">tomato coulis</a> that I was finding it a good substitute for pasta sauce, sandwich spread, and burrito ingredient. This newest use was unique enough to deserve its own post: a version of tuna salad for those who are bored with tuna salad.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />8 oz frozen tilapia fillets (2 average sized pouches)<br />6 tbsp tomato coulis<br />2 tbsp mayonnaise<br />1 tsp salt<br />6 tbsp diced red cabbage<br /><br /><span style="font-weight: bold;">Instructions:</span><br />1) Thaw and thoroughly cook the fish fillets.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8YxUUAS0UVFmx7w5A9Io7YexCwYhHzKyBhwMceaerOUC8iiyhX7LxrvsflP4haRdacHlAaaIFPHqAz0Fqo_sSlC7PMXSHfugvmc51E4JY6UkbBhompmJihG_fTt3c94ZUMKQXkxxh7o/s400/20120407_9999_24.jpg" alt="" id="BLOGGER_PHOTO_ID_5738405973576836834" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjC0oAqT9L_x6roY7n9b_n3BUoMIi5soK63Igw2j0V3cf-zassbanVW4OqhImSMz6m1qlYFxuacVa_V7ONK-bN18kJbV3UAQfDzRunV_2KtzPuGpNc-9eYBTSDKiPasBYD0f4v2Mj74s/s400/20120409_9999_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5738405979109826882" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBG23YYgNjhgm78ey9Qtu1oGwxWCu-obhHqPyQUh_DM-_3PJPYtZ_xeDxVpMaQqocWKpOQxxZI9_y5NXt0sthhVLiHVo2ecuf90uLkR3nAlxOn6w4UVLJS3q9nGLKt0FkDLTfaNxnTno0/s400/20120409_9999_10.jpg" alt="" id="BLOGGER_PHOTO_ID_5738405980667711490" border="0" /><br />2) Mix together the fish, coulis, mayonnaise, salt, and cabbage. Woah, that was easy.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6VyJZThrfKsACG3d7xxh2X-3PlQbkzHaRuFq3YThpYdvAUhYd0IQbLIUgp-hXe7XOk-OPUxFT-Z-mc745QZSt362BfxgkB6ZbKa-4oWrcVHrsVvrtNUt7An14tIMHCa_-IZfSVKaoUxY/s400/20120409_9999_12.jpg" alt="" id="BLOGGER_PHOTO_ID_5738405990266957746" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJ2lPSwHxjgdHdJQnZnsT2KueKtsrdurrKKZbBGOb759rE3Aw9ujiSKCA5vVLf5pe-u8tlvQujqrp6BlrocsuKsWvd0QUOp8KdOPy-rz-k3lHB2LH3O_Lec95K6iPNd4LJ-LvXgJeuHQ/s400/20120411_9999_4.jpg" alt="" id="BLOGGER_PHOTO_ID_5738406124392050802" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9StwsbK0o096UEL8psPYfb7msgO4m80gfOL7LM4hQkIHxvKaDjKrEI14ByKLafHGn4ZBShsMy__egdwrExDP2rIyC4ELAicWmiDkf_-ory61MM_WwKs8XJD6gXEVnNFBVjD5kzJmPpo/s400/20120411_9999.jpg" alt="" id="BLOGGER_PHOTO_ID_5738406133684476674" border="0" /><br />3) You can use this in any fashion you'd normally eat tuna salad; I love a warm open-faced sandwich.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvED3PhtrC3DAVIn5MgGS9pDZrWyh-QOTAtKiAyEWdrdRnH784CkpJYi94xKHMU1IUybAPY033pbVdP99DgQ-7pT2Qll0SyZTxlpt2MueYMAz4uJEP9OKQ3DwZJQD-_DYP4D1bvEj98M/s400/20120411_9999_8.jpg" alt="" id="BLOGGER_PHOTO_ID_5738406127282681010" border="0" /><br />4) For a casserole-style dish, mix in hot whole-wheat pasta and shredded Irish cheddar. It's like comfort food, but with a little more heat and tang to it.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIajZTSiOjqo4xrge62w_RDMVskRiwIk20LpxbuRhmASC7isEl3S6z9ZUcYOgjNM0l4azoFDhYDo93N3gWWi-UI7H81m6hVpkOz5jZo0YGHYhPW7P3jvFcLvrkGvcmD92RVBcuNnUC0hA/s400/20120409_9999_51.jpg" alt="" id="BLOGGER_PHOTO_ID_5738405996288024594" border="0" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-71135054780782663142012-04-28T02:27:00.000-07:002012-04-28T02:27:01.229-07:00Lentil shepherd's pie<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixahFhFqGTe1lt_hCWcuwlK_MsHamPeMYmi6AlcwLXW5UeIFsjCB9Mur9SQfgH9JSiOvBRhDwpw0uC969o8m-Lm3YWgM6GcpNMnzwTRKa0N7bmD86-FXlu3hD5HPDkM1J9J__AuuEu3iI/s400/20120318_9283.jpg" alt="" id="BLOGGER_PHOTO_ID_5722979206052630834" border="0" /><br />Eight or nine years ago when Amanda and I tried out the South Beach Diet for a brief time, we encountered the suggestion to make mashed cauliflower instead of mashed potatoes. It's literally the only thing I remember about the diet, as it's the only element we've kept in our repertoire.<br /><br />I was all set to share my recipe when we ate a lentil shepherd's pie at a restaurant that used cauliflower for the mashed potatoes. So I made and am sharing that instead, because it makes the dish much more interesting. (As you might be able to tell, I have trouble letting plain side dishes stay plain side dishes.)<br /><br /><span style="font-weight: bold;">Ingredients for lentil layer:</span><br />1 cup dried lentils<br />2 cups water<br />1/2 tbsp vegetable bouillon (I use "Better Than Bouillon" brand vegetable base)<br />1/2 tbsp corn starch<br />3/4 cups diced mushrooms<br />1/4 cup diced carrots<br />1/8 diced onion<br />1 tablespoon chopped cilantro<br />1/2 tsp garlic powder<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 272px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGCzuvGnCLLChk-nPQNtHJq9XeHlSWoq6EmHpDLT5GvLTr5NQB4Zsq620f5E3AIsW7vBpmXCVuzFeuTzR1zYyUv254cVNRQfi3dqXF38mY77aWbWYXeEAHRTcD4ZS-GCFK3kgTzd18Qs/s400/20120315_9075.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978590983196130" border="0" /><br /><span style="font-weight: bold;">Instructions:</span><br />1) Rinse the lentils under running water, then add lentils, water, and bouillon to a large pot. (You could use just vegetable broth here, but I find the flavor of the bouillon to be much more powerful and it seasons the lentils all the way through.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHgmfikxShHvdDm76oGykLrXwIU2GNJw0JXcyV8egfGyDPirWrxsXGwnr_n6M7UdyhB0wA5Le6DSZ56TnLGUBJ8Sx81zmZHhnYVvOorjx8ii24wT3eSsDp7SuyjNLqPuPsQsT5MtE-tQ/s400/20120315_9083.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978600952625394" border="0" /><br />2) Bring to boil, turn the heat to medium-low and cover. Let lentils simmer for 35-40 minutes, until they are cooked all the way through but still have a crunch to them. (Older lentils can take longer to cook, so keep going if they're not yet done.)<br /><br /><span style="font-weight: bold;">(During this 35 minutes, you can prepare the cauliflower layer as detailed below, unless you have already prepared it in advance.)</span><br /><br />Also during this 35 minutes, finely dice the carrots, mushrooms, and onion and chop the cilantro. (Note: this picture is from making a double recipe, so don't be alarmed that yours will look like less.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOjhMA2x2eLiH_KSyrFoHjo6EtVgvAFKRiTp0IbJpQzVZSKJEFGuJ7JjWH8dHb50eHnMAMl87yx3EbIG1uqYIWh3D9KBAk3Xfm2E6cHMN3SJe1uMZAqB7wDbtkIMvIG13x08weqAWdMk/s400/20120315_9090.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978612007727970" border="0" /><br />3) When the lentils are ready, mix 1/2 tbsp corn starch with 1/2 tbsp cold water in a small bowl. Drain the remaining warm liquid from the lentils (do not rinse), and then mix in the corn starch. This will give it a little bit of sauce.<br /><br />4) Then add the diced vegetables, cilantro, and garlic powder to the lentils, stir again, and let sit for 5 minutes (off the heat) to slightly cook the vegetables. (You could serve this as a side dish just like this if you're inclined.) Jump below for the instructions to combine the two into a shepherd's pie.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsE4xiqnghdgWphNlAmbyK_I3LaLAfVQZcih9OGs8Gpktp_PPUfJIvBqdVJEw-a0rNt6bmGf0czccA_kgDG7Fk5C7ZggxF2Q9l0yqlgs0WznCnLLZxujBihOtI02GoTJ235Ux7NTYPOW0/s400/20120315_9091.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978611797951346" border="0" /><br /><span style="font-weight: bold;">Ingredients for the cauliflower layer:</span><br />1 large head cauliflower<br />1 cup water<br />1 tsp vegetable bouillon<br />1 tbsp grated parm cheese<br />1/2 tsp cumin<br />1/2 tsp salt<br />1/4 tsp garlic powder<br />1/4 tsp black pepper<br />1 cup grated cheddar cheese<br /><br /><span style="font-weight: bold;">Instructions:</span><br />1) Cut the florets off the cauliflower head and place in a large pot with the water and bouillon base.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBu2sLHKpGW5xL3RqJYI-oucFtcBB4PbQH-4fbfMxp_fflhEYr0mXGeIBPmI4Dzh33c7aXNlPPZs1LLHutQH7ci5dNAyd40MKsufRS4pMXy1nPxxgpzm0ODWJtgAd91avmCuyV95Q8iM/s400/20120318_9266.jpg" alt="" id="BLOGGER_PHOTO_ID_5722979061766659490" border="0" /><br />2) Bring to the water boil, cover the pot, and cook on medium heat for 12-14 minutes until very tender and it flakes with a fork. (Note: yes, this is way overdone, and you would never cook it this long if you were to serve it on its own.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMZyCaiKgd2qNCqvT8jmcoEbgnLT0tBHrvReYw1LEhGX6RoECLrbOaXrpIU5Az1XuRzOq-V4dcoF-aZKc6Iz-P0DY-X0EXwlx4yFvzUsuwy4sjTAE-nGZug3LvYfy_Bwu67jovVwZtcw/s400/20120318_9271.jpg" alt="" id="BLOGGER_PHOTO_ID_5722979067000174450" border="0" /><br />3) Discard any unabsorbed liquid, then use an immersion blender to pulverize it to lumpy mashed-potato consistency.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheqCdY1xj7EQOt2j0gxlF_ryWivhEeXK5CZ7E_mI5HsXcpbQq5onG_feft9N7l00_QT6Ts8Q1b1BuSHxGvwBagGn43rMvC6xkcYDDFt-KhTTqijUQQptGOYeViFhLQCEC67neCG3WYZo/s400/20120318_9274.jpg" alt="" id="BLOGGER_PHOTO_ID_5722979075384840258" border="0" /><br />4) Add your five dry seasonings (not the cheddar cheese – that's for melting on top) and stir well. You can set this component aside for now (or even make it a day in advance and reheat it) while you finish preparing lentils.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaHfDwpynOah0dzVrfz1DGDDUuragGwfbZ0OnxVMJ0kK4TOGJU7M20YcrBjgFUafEXXG21Uz_bTDnRnyRmJV8FzqcG3VlPLOH6FM_5uXLhRtKH3XR_bWB9fbOQtdlolNERZj-AAwDQqw/s400/20120318_9275.jpg" alt="" id="BLOGGER_PHOTO_ID_5722979083463331634" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLlqpY8pjXKSTU6nFNTz95sUVsPYzckwVd1VtvgHvvRbDffpft4cIRYaoFg-LxcOr9mFoXSSGzjfcpmkhw854DVEoiC0Bq1WdrBOF-GNR36IDmQhXYltw7m2nQ9Mc4Q2YnYGTeoEfngM/s400/20120315_9093.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978621137194690" border="0" /><br />(If you were to serve this as a side dish alone, <span style="font-weight: bold;">mix in 1 tbsp butter and 1 tbsp cream cheese</span> while it's warm for a more creamy and substantial texture. I find its not needed when pairing it with the lentils.)<br /><span style="font-weight: bold;"></span><br /><span style="font-weight: bold;">Instructions for shepherd's pie:</span><br />1) Spoon the lentil mixture into a 7-inch or 8-inch round glass oven-proof pan, then spoon the cauliflower on top and smooth flat.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElSE9FNHH6jRhXDn0QtOkATmZWb8Ef88REMNNjd32Iyc3pkQsE_vhRIG1_q_jvV31fZTGpO4iux1ac1SuC6aeRtJXHlkKeON8kF9ZBOCXgKiSkfyL6e1ybqRMyCIFJJyjlhi0IbYpdY4/s400/20120315_9096.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978798885545346" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhys65hv3ERFN2Eddk8J8B2B_ZO85o0YDDIdH_rJDFe2G5QWbIxGNakYYGuNfbt6Oy4CD8y4BhfVLRkFC1hMwMgEpUlEcJyzFJm42zcfL9y-hUrMwcfoCGWg0QxiEPFspYXnF9s4iWtIxs/s400/20120315_9097.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978802764596770" border="0" /><br />2) Add the 1 cup cheddar cheese and broil in the oven for 5-8 minutes until cheese is bubbly and just starting to brown.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DYZ2DWbXLILPbiqUVenEivk_Zp_SBJ1tWuYRf8fVuztcVnQ8NtdL32tLO21PObEpAqDnlhDNjNPS8QvK3IULYN0fGuZilO2rwUdNcRiZKspFd7r37vsPy3Sa0X0RGE6Lkaw6A_r2JMQ/s400/20120315_9098.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978809159547154" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzfsOwsgRNDJjtinHLpWZuLac25u8m8IZytUB2I5V9h2cF3icAUcANRZAleAknzFudVTug8CEHfKjN0aWxnXWNief-32ZSinYJ6_SIPSCgjwo-86hN3QKDiFMV6qygA7iYFWJ5T8kfwY/s400/20120315_9105.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978820891704018" border="0" /><br />3) Attempt to spoon both layers simultaneously onto plates so it stays layered (adding the lentils that you'll miss to one side). Serves 3-4.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStdUmoi3-YudP9uRcZsQuLN7yGz4pxrHLQ_WoWuHo3_NxnthjdExEXaxy3TQBYzoOG-XITrTOxOUI602-VTpjDJQgCerpzKaHRVtDVPtznph6YnG6OQhsGb2LAXSsadTTInkiHBpqT_g/s400/20120315_9120.jpg" alt="" id="BLOGGER_PHOTO_ID_5722978826098313266" border="0" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-44752797488777789992012-04-21T07:24:00.007-07:002012-05-07T22:40:20.476-07:00Homemade soft pretzels<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvN-keNnnzys4TJjLmsFbAIsxusf1mLAg09PXKj4AoGTKcBLjTbbt3VxjF65RsJ6NxZnqzvS81bDu0jf6U1P0tNJ5lobO_e6xgkbe_bwAldxAh0YokdN_xUxo2bmUPseBQjQtApJEluS4/s400/20120401_9710.jpg" alt="" id="BLOGGER_PHOTO_ID_5728441415720067090" border="0" /><br />Corin makes me cut off all the crusts from the normal bread I make, but he'll eat pretzels as is, so this is my bread option for not having to eat/toss heaps of crust scraps. I thought I might have trouble fashioning the dough, but it stretched out quite easily, and figuring out the knot is simple once you've done it twice.<br /><br /><span style="font-weight:bold;">Ingredients (for six pretzels):</span><br />dough:<br /><ul><li>1 cup, 1 tbsp room-temperature water (neither hot nor cold to the touch)</li><li>1 tbsp sugar</li><li>1/2 tbsp granulated yeast</li><li>1/2 tbsp kosher salt</li><li>1 cup unbleached white flour, pushed slightly against side of bag when measuring (5.4 oz)</li><li>1 cup white whole wheat flour, pushed slightly against side of bag when measuring (5.4 oz)</li></ul>wash:<br /><ul><li>1/2 tsp baking soda</li><li>1/2 cup warm water</li><li>large-grain salt (kosher salt or rock salt)<br /></li></ul><br /><span style="font-weight: bold;">Instructions:</span><br />1) Add the ingredients to a large bowl in order given, and stir until just combined. Cover bowl loosely and let rise 50 minutes.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ndrvoPxVZ2Lvm824opZ3Q3zQjb421eHQPar1uQVxztvGTBcgutZoj_4qA0u3Melnl12gEdm6MKogfzuq_N67MN1H0O_-KTuCWfuvJfd-Tp0TRnGpPqDxnMeczSWz6BvbmL9TvpI4zmk/s400/20120401_9651.jpg" alt="" id="BLOGGER_PHOTO_ID_5728440977787604018" border="0" /><br />2) Heat the oven to 450˚, having placed a pizza stone on the bottom rack and a large pan half-full of water on the upper rack.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfHyioyvv_gb6JbN4OG8960IPlum_uDZBRdY_TQKB2uOh0Pe8b6y-TSBz1phHPOzHDX0vNzXex5S7fke5GzdJxtaSwCrz9NaLTviooFqbXnplrDFnTY2Xj-siXW0rmjFzjTb3Z80Us_I/s400/20120305_8547.jpg" alt="" id="BLOGGER_PHOTO_ID_5728544127355612354" border="0" /><br />3) Deflate the dough by stirring slightly, then cut the dough in half. Place half the loaf onto a floured surface, and, eyeballing your best guess, divide it into thirds.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipfGpS8ge30Mg-nERvoFWSloKnFJAf7r5zeBmw2GTQvG83_DyTtv8E1CmDbRDu62IqwGWm7_pEvfOFedgOIYUH1owYhnkmJ08UJsut5tWlGVTFH60GK298GrZeYwqVvn1xjJT6p5BzPR0/s400/20120401_9691.jpg" alt="" id="BLOGGER_PHOTO_ID_5728441169377881474" border="0" /><br />4) Flour your hands and the top of each lump, adding more flour as necessary to keep your hands from sticking. Stretch out each lump into a long, skinny rope; I use a combination of squeezing the dough in one of my fists and pulling the dough slowly outward with the fingers of my other hand, working my way from center to end. I try to get the rope to about the thickness of my thumb. If it pulls too thin you can usually bunch up the thin area and it will re-stick to itself.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxr9AFURAOkaz0Gu6pf8fTJ_M7wqzuvH9qCIqYSkFsmRR2o7ltsdZjXoA5XQSKBvJ-iJHtkrCPQNa9g9qugq5mvu9ZTdDnmz9m_apR_jHxIhTpAv4v5XSJu-er-QvXBZiRK0DPluBrCw8/s400/20120401_9657.jpg" alt="" id="BLOGGER_PHOTO_ID_5728440979391377442" border="0" /><br />5) Twist the rope into a pretzel shape, as seen in the pictures below. Pinch together the places where the dough needs to connect to keep its shape.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-OEs7BlmWVWHScptMND2Yq91AF8Ye4rTDm0XHi7lAOoa9E8-PhIyu2TuWcv9sqM35sEiGY1uXP2GPP89lRp9EezfUAVn00fsKsjWpTo2ainICd40L4F1LrAGEKttueSvzd9Ssgld3aE/s400/20120401_9673.jpg" alt="" id="BLOGGER_PHOTO_ID_5728440988143009410" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yhNjfFuQpH4xXhlAcunZsUa2cA_Sx4o4yQgfX7ea3Lys5mKDvfTdT-fdR6tPPBelRfk1jw9Lten7S8TBs1uLw83NPotkYmV9gpuhYw0zKlojsQe0GeJwGjQaAl9_3x7V6tqqOCOfCRo/s400/20120401_9675.jpg" alt="" id="BLOGGER_PHOTO_ID_5728440993056213602" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDFDgzgzRb7H9XeyWXbubCu_5zMMpeIHa63e0fTekr1LwYHoc4p3H57CXKpYAjuHz4G_M9Jk00fi5aJPttcebuoZyjkYKIuOpHg_ed1V-z-GvdnYQR_bQSXS4anTT9tLdVqpfC5spS1Y/s400/20120401_9676.jpg" alt="" id="BLOGGER_PHOTO_ID_5728441003193119314" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47h7EvI9d3CbA2itL2sqfNJsvIwLHTf08iQtVGCyColcOJQQU6__fBw1uK9JtbHLApOBfuDLr3ErGQ5UQVrsWaHvcQxu9sNbD711dCQn_qf4OowcSYJ7WLX-HLZDfyQ3eSM6ZsCaAlMM/s400/20120401_9677.jpg" alt="" id="BLOGGER_PHOTO_ID_5728441150125064178" border="0" /><br />6) Place each pretzel as completed on a sheet of parchment paper, in a circular pattern to fit the size of the pizza stone.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsufzZ2hqTT9sIDTbZ4q80Z8ZS_6jIjC_TzSAaTEUuwLObw2qnFJJrL7BRKzdVZh_xaIazIyMBzIL00r8mDnyhjm2aJohKOI57G76IDrPjEZ9mVZei8kmKRZ7Q2eVSmW3_ydE37d3Ep0/s400/20120401_9692.jpg" alt="" id="BLOGGER_PHOTO_ID_5728441171666244754" border="0" /><br />7) Mix together the warm water and baking soda and, using a pastry brush, moisten the top of each pretzel. Sprinkle as much coarse salt on top as you desire. (Trim off the edges of the parchment paper as they will brown in the oven at this temperature.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYlnRUp1beoYLWCoYcXndNuP9RLHnsu7eMOIxb_q9Dd17mX4EH4z7x7srIsRglNwv4g_QvynHRZyeSIDR4-1nlZ6iKWE0BTIVmKrfKYiiHSriPIWrZZv7gPDnrmbjv0BNgvQDpD0raM8M/s400/20120401_9684.jpg" alt="" id="BLOGGER_PHOTO_ID_5728441154098051362" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-JSDgjns3F-xOog4za7oQTKW0JPyCZeymoSwqHMmOM5-mHihOkweAij4wkbPbzQnJS72lqhUYLsRdV3vAPh7VmcePc6w8z9Bd7tQAK9ufPqvHEggSjQCeJNY6VZEKXXhKlwS-tOl2jn4/s400/20120401_9699.jpg" alt="" id="BLOGGER_PHOTO_ID_5728441400017487538" border="0" /><br />8) Use a pizza peel to place the parchment and pretzels onto the pizza stone. Bake in the preheated oven, which should be steamy by now, for 12-14 minutes, until golden brown.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKC8qIOuVbRWR6GBTH_J8hcsVAUOIGEHxcuSFirzoCsSel9tqUCqUkPp0PN_OlVMIlXi_sWA18qQT8nwPUsx-capjY5OlJMRWU2f3jtSAGYob1dnVRbZFATeLWVENERlTZ0cMUzj5wZQ/s400/20120401_9711.jpg" alt="" id="BLOGGER_PHOTO_ID_5728441418981048050" border="0" /><br />9) While those are baking, make the other three pretzels with the other half of the dough, and switch them out when the first batch is done. Let cool for a few minutes and they'll be ready to eat. (If you have any leftovers the next day, reheat in the toaster oven to get the outside crispy again.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VY1UXK7nAlJvUBUT_1S1l2QaNSI8EgeKnG9dJlrxl9h7rb1rofgXWcrh7wglwYSOz85vSlLmlOq_iYmQXlwn_eFEFDOd2W9RCrfuDQ26H4ESPeVMzgHQfeV1swmo_OyRyWZ4j9fzrX0/s400/20120401_9706.jpg" alt="" id="BLOGGER_PHOTO_ID_5728441406003788226" border="0" /><br />10) Optional: If you like those flavored mall pretzels, you can brush the tops with melted butter and sprinkle on a <a href="http://www.kernelseasons.com/">Kernel Season's</a> popcorn seasoning (sour cream and onion, ranch, white cheddar, nacho cheese, parmesan and garlic, jalapeno, chili lime, etc.).<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39NgAQ2VgS1eGnau5uBv8cJv9txHfz9EbwjpFhaR9CI3KkgQsxJCHEg47oqghYS96v2X51SlMG9R4gkDAPjGg1mq8Q3FA1Yz7ncSWMlhGUNqLGmm7xMufEX9ZDFnotCX0Y0-WeY7ek3Q/s400/20120504_0470.jpg" alt="" id="BLOGGER_PHOTO_ID_5740032892084391650" border="0" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-10606495060524992112012-04-18T16:51:00.002-07:002012-04-18T17:05:09.060-07:00Mad Libs with a four-year-oldActor #1: Why did we have to come to this <u>poopy</u> old castle? This place send shivers up and down my <u>poop</u>.<br /><br />Actor #2: Relax. Here comes the bellboy for our <u>poop</u>.<br /><br />Actor #1: <u>Poop my pants</u>! Look, he's all bent over and has a big <u>poop</u> on his <u>toilet</u>!<br /><br />Actor #2: I'm putting my <u>poop</u> down! I'm not staying in this <u>poopy</u> place. I'd rather <u>poop</u> in the car!<br /><br />Actor #1: Look at the bellboy! He has my <u>poop</u> in one hand, your <u>poop</u> in the other, and his third hand ... His third hand? Ahhhhh!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8625895942510941042.post-85833249574648834152012-04-14T10:32:00.000-07:002012-04-14T10:32:00.351-07:00Mashed-bean pasta salad<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiemYYLcpq4RthtYBTCfynUWbVK0pTv1exWUMIiz_DnDmrt9NbpEOQE_UAA-0zt8vou7-TO83847Ds3x4CW-min3Sx4d5k99KzsQuH3-oAK_Z1RakrVIB3cF8S7XwrTQXVM-lJP9F_jg9s/s400/20120224_7741.jpg" alt="" id="BLOGGER_PHOTO_ID_5724344993212986130" border="0" /><br />Sometimes a new texture is enough to enliven an old standard. We recently ate at <a href="http://tuttabella.com/tuttabellacc/index.php">Tutta Bella</a> pizzeria and ate a salad with mashed cannellini beans. This turns out to be a superb way to eat beans: You don't have to spear them or scoop them like roly-poly regular beans — yet they've still got the full flaky bean texture (unlike a hummus or bean dip where it's blended).<br /><br />I decided to try it in a warm pasta salad one day as I was using up leftovers, and I've made it twice now with different green vegetables. It's super easy and quite filling.<br /><br /><span style="font-weight: bold;">Ingredients (makes two full-plate salads):</span><br />2 cups boxed penne pasta<br />poppyseed & carmelized onion dressing<br />1 can red kidney beans<br />3 cups peapods (or zucchini, asparagus, broccoli, etc.)<br />2 cups sliced mushrooms<br />salami shavings (optional)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnVz8KD1mFklVDr0mHGWj2HGg1IvBe0ktrb-VUDysQS3VgrC9Iv_SEzHk20w_7XVTrL2hIU7k9e1QZbj8kk6DbTUH6ueGThmEFDavWoJjX95EYdubSU-D4lVdtjZrh_3sRyVMDtE8_zo/s400/20120224_7733.jpg" alt="" id="BLOGGER_PHOTO_ID_5719191865538996082" border="0" /><br /><span style="font-weight: bold;">Instructions:</span><br />1) In a pot, bring at least 1 quart water to boil on high heat. Add dry pasta, lower heat to medium, and set timer for 9 minutes.<br /><br />2) Open your beans and pour off most of the salty liquid. <span style="font-weight: bold;">Without rinsing the beans</span>, pour the rest of the can's contents into a bowl. There should be some of the liquid left. Gently mash the beans with a fork to break the skins. (If you'd rather use fresh beans, you probably want some salt added.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4FFDWyEnG7lt5eI6nW3efPitjSN0hzPLjL-nSr3yK3uoraZ2CxGoupZeywSE6w3LLWHXUcabzHbAsSnk16es2coi1PzoYSZ64XGSy_4s8FOJItNaVh_uy323yVMly8EQFBxnZj35YRs/s400/20120224_7738.jpg" alt="" id="BLOGGER_PHOTO_ID_5724344993171717890" border="0" /><br />3) In a large saucepan, heat a tablespoon of butter until popping. Add the mushrooms and your green vegetable. Sprinkle in a little salt if you like. Cook until they just begin to get soft.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDSsu_nJ7faqOPGpsmoVkiflxqsY6BKqYpk4XBb_o3RD-t-5kQuHuxIQ2yL7B5HNPk-WTgGg74lTtuCOSRTI4zoMqrAMHQ5O_ZQ70ND5ijZ81LvHIvdi5WRhauGxzvRU2p1GY6GkX7kY/s400/20120224_7737.jpg" alt="" id="BLOGGER_PHOTO_ID_5724344985823615138" border="0" /><br />4) Drain your pasta well, and toss in the pot with some poppyseed & carmelized onion dressing. Stir in the shaved salami (if you're using it) so it gets slightly warm. Take your vegetables off the heat, scoot them to one side of the pan, and spread out the beans on the other side to warm them up just a bit.<br /><br />5) Plate the pasta first, top with mashed beans in the center, then add the vegetables surrounding it. Enjoy!<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexuavV6x1Q9igkEHYzKNTKsd9TMOi7VIbswa1FYZaONqgqPIDolcpgXWyPu4mjl_CamiRQJ3idmigtfJ5xsBsefrjjPa9Q6uYtSHm2SAawjn6Q8Fss5N1eEy5oUXI6SUBPGqjrw6EqT0/s400/20120224_7739.jpg" alt="" id="BLOGGER_PHOTO_ID_5724349846362189266" border="0" /><br /><span style="font-weight: bold;">Alternate, green salad option (recreated from Tutta Bella):</span><br />Baby greens<br />Champagne vinaigrette<br />Mashed cannellini beans (white kidney beans)<br />Roasted red pepper strips<br />Carrot strips<br />Sweet onion strips<br />Mashed kalamata olives<br />Crumbled feta cheese<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4snq7qdd2zJdLA2NMoE80H2Yy_tUfBTHbK9giENpOCeW_fn3XsejvggEQSh4HMpZujCEGf6KUR1-kBLsnsAfZ2I7nfPg402rDHup0B6cswAeAJEZ54_EEGXG-_OTzQrheyKU3rrEA3VA/s400/20120312_8927.jpg" alt="" id="BLOGGER_PHOTO_ID_5719191882937761346" border="0" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-42076280151385431432012-04-07T06:02:00.000-07:002012-04-07T06:02:00.895-07:00Apricot whip<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj663St3dm3b8qH8QomCL5A0uGs_2Rrfw2Kd0L2LWZLh5BNUoy7BoFmFZJrY38lpzN5JKamyfigMfKROaMLD8ACrWTfjEBEYj52UXITTR67kblw90SGOVLp1BUrvxuUFIfrxK97T4uqPJo/s400/20120305_8705.jpg" alt="" id="BLOGGER_PHOTO_ID_5728545303248932594" border="0" /><br />Another Lansingh favorite is a recipe introduced to us in Maine by my great-aunt's caretaker. Called "prune whip," it's a moist, fruity meringue topped with whipped cream. This is the one that was busted out for every birthday, every good report card, and, to this day, every visit home.<br /><br />Unfortunately, prunes don't exactly stir up warm, sweet feelings in most people, and the name has never enticed anyone to ask: Hey, can I try that? That led me to experiment with different dried fruits, wondering if I could match the intensity and texture with a more common desserty fruit. After many different iterations, I've perfected an apricot whip — a lighter, springtime version of the dessert that is just as flavorful. (Prune whip has a richer, deeper flavor.) Both are going to be making appearances in our house for a long, long while.<br /><br /><span style="font-weight: bold;">Ingredients (serves 2, can easily be doubled or quadrupled):</span><br />5 dried apricots (about 1 oz)<br />3/4 cup water<br />(this reduces to 1/4 cup pulp)<br /><br />3 egg whites<br />pinch salt<br />1/8 cup sugar<br /><br />3/4 cup whipping cream<br />1 tbsp powdered sugar<br />2 drops vanilla<br /><br /><span style="font-weight: bold;">Instructions:</span><br />1) Cook apricots with water in microwave on high for 10 minutes. (Pictures are from a double recipe.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOggPnuxQYjnm4OkW4iHYtwbBet82zQ4R0mrMnEfDAihAR277PAuTjtPUKALAh-n6Wl8CwKXK57DBQolEEz-b-8Ve-BmHLNWnhPZhTQl12WEHVWc3fZ-7Mc-Nuz8vklFeMbZFNMbseOBk/s400/20120305_8513.jpg" alt="" id="BLOGGER_PHOTO_ID_5728543547756651026" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rycbote20d3NcoMgoq5AkFEckQQwfrB1QJXLEWdVyQGUISro81R1nHvvibiEtudj2UnAif0SptvdXBvpRJBJlzzUa4Tx6OKnkFY-h_qVL2n8GLHJgIe21JJTLo1WW7TobzRQLP_srKI/s400/20120305_8515.jpg" alt="" id="BLOGGER_PHOTO_ID_5728543556873912546" border="0" /><br />2) Puree apricots in food processor with the hot water until completely smooth, with no lumps.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHF8RDd8bn-Fe6IHVlo9GusOSDQYJntGzatHKuwhPt1Swo-n8tLXuiwl-bFpKLdzFBYs-5iaFlWaYvZhazma2GJhjKtncN9-fPd4H4dC4UAZxzo5GKNofOpAwLiFUlA1GgTfB2O0NWqfc/s400/20120305_8520.jpg" alt="" id="BLOGGER_PHOTO_ID_5728543556594388210" border="0" /><br />3) Heat oven to 350°, with a 9x13 pan filled with water to 1/3 capacity resting on the center rack.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfHyioyvv_gb6JbN4OG8960IPlum_uDZBRdY_TQKB2uOh0Pe8b6y-TSBz1phHPOzHDX0vNzXex5S7fke5GzdJxtaSwCrz9NaLTviooFqbXnplrDFnTY2Xj-siXW0rmjFzjTb3Z80Us_I/s400/20120305_8547.jpg" alt="" id="BLOGGER_PHOTO_ID_5728544127355612354" border="0" /><br />4) Simmer apricots in a small saucepan at just above low heat for 15-20 minutes, until mixture is reduced to where it holds its shape when stirred. (You'll need to cook longer for doubled recipe.) It should be just about 1/4 of a cup of thick pulp when finished.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Pe8_JJRs32O4nNtjbuxvfBwtsMqvbGt1Hw-fPVCKA9_2lo0GIdZOGku7DneB1YAH5YDzw11-9TVs9Bcac2TOBdhDB8bjItpw_F1dhrpg3i5OZF7rvp4FNOjcI2F8KMcoHH6sr9C4uKQ/s400/20120305_8523.jpg" alt="" id="BLOGGER_PHOTO_ID_5728544120241762066" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_U4w_a_XJTZS0Es9aJxtybIY6nRtIm87ic62d2zlHJYJ76OOFnvT7yya_VDStpdDSh6XpkJNmNLCP0vhiQZ8cL_SMv76qLSZ62s-k3_NSn4Z2vqISp5YEqUkdvy-5iSFIPOgoLlRhy0/s400/20120305_8540.jpg" alt="" id="BLOGGER_PHOTO_ID_5728544123641771330" border="0" /><br />5) With an electric mixer, beat egg whites and salt until frothy. Gradually add the sugar until mixture is thick, slightly shiny, and holds peaks.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZw4-qG5D2PN6sAym83b6ncrScS6LxaBKvpXataJC8q_TYZR7ew2r8fRG0XhvnQH3FJi1oenR2pTnyIHPwUXxd39kvGdNteArN8lxGzgZF-ck_wvJvxGe-MuM5UAuY2AtHeIL5_LGQ8A/s400/20120305_8556.jpg" alt="" id="BLOGGER_PHOTO_ID_5728544135828218514" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW668We0jlfltdyBnmV4Tud-D7Sr4uKk1_Cku5_Qr0EHLl61Pnftf7xdxGMNt8x6R8F64chbSpkoR9oKn8_0mJ_STe2WF5Fj3ipZ9MFdHhPldV6LrtgOExFPUsI4gWdcjsubRZcwsGmTg/s400/20120305_8561.jpg" alt="" id="BLOGGER_PHOTO_ID_5728544399860318354" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJEMun8GNwk06-jFqfJdUiufuoyc8KdRTA81qOSurwZKEMOWZ3nY0SXdc60Ceio81Bqj2KiRRi5WH4U8_z1Sbaz0430Zzj2XHC5SQIpVCO2qYS2t_FanNttJaIL8BY2lChUhsTfUtiZs/s400/20120305_8571.jpg" alt="" id="BLOGGER_PHOTO_ID_5728544404940260834" border="0" /><br />6) Add apricot mixture in small globs, and beat on lowest speed until just mixed in.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFdKNJbDGnYzc43t_bpM_pgZf11TQYUVW619NkkP4xDUwZS7rriMZInKG0AGO0hmI3r1fCdPMYMQOee30be3x5eE7GwjY2pnuqmEx_qGig8c7j2b6iqk7Hv_H68zo6skTkpe9fdwbCOk/s400/20120305_8576.jpg" alt="" id="BLOGGER_PHOTO_ID_5728544410239307346" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHHzZIQ_97JnkprwJ0WdWohCX3MsVOJgtXDQXWTiB2mX6z9LBEgTYKTCn6c-WCwbVB1pzEemnYPEZabeyJTLs-uNog5dfz4gq_NYrH8ZhELNPRlooKj9fpRwl9XnJlxldGGXVpOI9mtY/s400/20120305_8579.jpg" alt="" id="BLOGGER_PHOTO_ID_5728544414038700770" border="0" /><br />7) Spoon into a 9x9 glass dish, and set into the pan of hot water in oven, baking for 35-40 minutes until darkish brown on top. (Bake longer, about 45-50 minutes, for a quadruple batch.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoXJUfUvrHP-8CQzsS7jewtNfIhqkLWT-zY9mZ0Jy5fsQ1Wgq9u6l1WkuuFX2_5dawGXEjFZXGuH-kx6YIltkY9JwGgyCrnV8XswfJx43bJLt8DJW5h2gP8DwpFNKmo-bgL6Vrq-uw_M/s400/20120305_8588.jpg" alt="" id="BLOGGER_PHOTO_ID_5728545063339812770" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsiS6AcxTXM-8cI6IwK7g1nuwExYN2KEf7QMstceavpnDoUDtV_uGo_r8QzCGe2JCkTDrnEYODuA-PdD2jUcV8xbvcito-nmp1VEyXzc-uzGG-Kt-J_aZj02l3nvQNjK0BIlLxxzr3l4/s400/20120118_6622.jpg" alt="" id="BLOGGER_PHOTO_ID_5728543539372843170" border="0" /><br />8) With about five minutes remaining on the meringue, beat the cream, vanilla, and powdered sugar in a large bowl to make whipped cream.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiK-ngLtB-CzArrHqk3fs9qC7Z-Zci80cVslt-xYxZwuil9e7S6lmHV5GqlKP7TIcJRGRpMm1_gijuippyAhele2pZT0NLVNfmdh8Uos35_AJYFtaJeenlF84JUcFNB3ZnVY9THljGyo/s400/20120305_8682.jpg" alt="" id="BLOGGER_PHOTO_ID_5728545068480727746" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EoiDKDicZqIlyn2hCzalCTwGkMqQhFHGQC4SmCCHBPjvxWG0OkOIilQSD3xRuqXRTDAzI3hfR5NdUNyvDDEIPc3LLTUvc2Ex6ZMdPQ4gc-KkExdONyNYu-ucZnx8W_zO1wuVmS71jg8/s400/20120305_8690.jpg" alt="" id="BLOGGER_PHOTO_ID_5728545071946433682" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vR32BKJsCGJIgEg6fDoJ8eynM2Tfs55psYcpHGRqn1-ur5rQ5kLquQGLFjmtA6EUg27v-TzE3fNbnmwdPTukRRxd7Ur-ZyqxJTO4lU6LrCkvHJ-y23Fvo53wbb6Idc1QxVxj6ri0CBY/s400/20120305_8692.jpg" alt="" id="BLOGGER_PHOTO_ID_5728545076915912866" border="0" /><br />9) Serve the apricot whip immediately, warm, topped with a generous dollop of whipped cream.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0n9XKFll9Wk2gYCjQTHjnDDTdKu0ak8tcFsqCILhfI-btSY8GVSfLADhYI_9nSqBAODxy1cD6YGtNiq2rm4kqYwMscS8q7tx7FtTP5ODhC9htLT1mxYtyx3xvflG1YO5K1oVmPOho5SY/s400/20120118_6630.jpg" alt="" id="BLOGGER_PHOTO_ID_5728543543897451234" border="0" /><br /><br /><span style="font-weight: bold;">Prune whip (or: Plum meringue, if you wish)</span><br /><br />6 prunes (about 2 oz)<br />water<br />1/4 tsp lemon juice<br /><br />Microwave the prunes with about 1/2 cup water for 5 minutes. Discard the water, place prunes in food processor with the lemon juice, and pulse until prunes are turned completely to pulp. You should end up with about 1/4 cup prune pulp.<br /><br />Then follow the apricot whip instructions to complete.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWux2cq3g2WJiXRtqAQmQbGyxCAlyKz-rnf93why6kKspTvlLfPF-MyAj6Kd_u9LSRLKmNJK7clPFjQf58VaRO4kRYgZhPu9g-Vv5anlQ8WJ9z61xS5hJX4xsnlkLzGhW1w63I2NbUmWk/s400/20120314_9041.jpg" alt="" id="BLOGGER_PHOTO_ID_5728545307242117170" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe690zCriX9t1qRQtguiu78HevZzL7He44cRvgUBfeT8C-5Likj0jRoV2R4YD3hCYXUjRH0PSQ5YvtHqW4NABv1c5HDR1_4pj152kvdBTzJEpICmNpHSu0sJhBP8bubTq6tcxQjKeHA_I/s400/20120314_9047.jpg" alt="" id="BLOGGER_PHOTO_ID_5728545317409529554" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8OBs7YD9pdt0M6hy_gEjBnuNFZmpZOGZcHcCurFTCwDdEnWz6GivKzPqhnrC3nJcQMVQ8R80WU9txuu5-tfnkSRhhKHRi2yJxvBRzE30IPt6CPk6TFzm-vqYeT-DhsnibeOGTvSRZ3o/s400/20120314_9051.jpg" alt="" id="BLOGGER_PHOTO_ID_5728545489591544226" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGEMUPYTuXnu_Ce4_Wc21LA4hxJCrZARehf_1tdlNy9JJpqQJy0FJHrKoEEIBIUKZj9JYHyiCD06YGEF1IbRnyy_dh-dXooIeOxHjdYqQXmkgVKRsWpzo1r6ZT4Bnh49EcXRn-bB7daI/s400/20120314_9055.jpg" alt="" id="BLOGGER_PHOTO_ID_5728545511779105842" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2d0PZ2gXc7ygB2QHJtkLN21poo9I0NiHL_DvM8btloWFkAOz484vOY4uPJf_39-zjhibz-IiKMFgW1A9jC1M19u4sOCRsONwHIWSP0wHnwshYnwWxQGdgbKfsFiw28WcvKrCQuhHdyT0/s400/20120314_9056.jpg" alt="" id="BLOGGER_PHOTO_ID_5728545520914633138" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziso1Fl_D7tCBSnIHki3PsfBiKVEkkzRuIhoKbd34KAfbY-6rMTI0KUuRNoJDQI75DUuPUUnoLMj6Ln7c6CtVS6Q4zMT_6ZcycF0MlSaNZ8VaQo9cIOo5Jdx0JkH-Onkxj69C8gXEiKU/s400/20120314_9066.jpg" alt="" id="BLOGGER_PHOTO_ID_5728545524497427458" border="0" /><br />Incidentally, prune whip is much simpler to make, if you want to attempt it first, as it doesn't involve any reducing. (Apricots are much tougher and won't blend smooth without using water to help, which necessitates a reduction.)<br /><br />These pictures are from the smaller recipe, so you can see the difference in size. You can get more of the "crust" by not smoothing it down, if you wish.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-39724227143513868692012-03-31T09:13:00.000-07:002012-03-31T09:13:00.701-07:00Poached egg nestsI love soft-boiled eggs, or, more specifically, the just-underdone whites of an egg. (With salmonella being a very real but very remote danger of jiggly eggs, and restaurants having an aversion to serving them that way, I'd never eaten one that way until I accidentally underdid a pot of hard-boiled eggs.) I also found out that's how poached eggs have traditionally been cooked. Amanda nor Corin likes eggs, so I don't make them often, but when I do I like to poach up an egg.<br /><br />This particular recipe is the result of wanting to add something to accentuate the egg, and getting a little bit cheeky: a "nest" made of strips of baked spring roll wrapper.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 sheet unfrozen spring roll wrapper (I like O'Tasty brand)<br />butter<br />2 eggs<br />1 tsp white vinegar<br />1/2 tsp salt<br />optional: ham strips, béarnaise sauce<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpRB7yODHns4DIre7xnzSWRT7vKds5XQTUVW74koAhIMG-7FB9brQ8SmZ41CokBWiM2C19kF18vXG5rey_S-7Cj1YqR86PB6P9Z406KMc_g0npn5gN40Q3k9EKlcJt0g6mvqEs3vGuRc/s400/20120317_9198.jpg" alt="" id="BLOGGER_PHOTO_ID_5722130665693423618" border="0" /><br /><span style="font-weight: bold;">Instructions:</span><br />1) Very lightly butter the spring roll shell, then cut into strips using a pizza cutter.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KcuWh2jgeY0ycoP3KeZNqC48hD4aaLZkhx88L8N6LilCGpoPHIERj4HUxcLVUaApjJbpSkbhV3zk_9FzkcPMJDJYfEDBxDflcFKiWAKHnMABjO0SLhYgPykGq8Bmue0xJYWL8RAvspc/s400/20120318_9230.jpg" alt="" id="BLOGGER_PHOTO_ID_5722130808052128034" border="0" /><br />2) Make two nests on a cookie sheet by peeling apart the strips and then bunching them together.<br /><br />3) Broil in the oven for 1-3 minutes until the tops turn brown (they go black quickly, so watch them carefully).<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbVVUzfBzIOZLPMJ0_e3923hGzMNU_BdSn3EPKOJ5oyzGvUHwd7SC8gymPOfHj6gLT9iZSsxWoeP51S-zAmE2UVjsAbWbtW9i6j0GKww9FjanMr5_CjtovGd-uYO7JFM5GNuZzz5oEOM/s400/20120318_9206.jpg" alt="" id="BLOGGER_PHOTO_ID_5722130672506585522" border="0" /><br />4) To poach your eggs, bring a small saucepan filled with water, vinegar, and salt to a rapid boil, reduce heat to a strong simmer, and then crack your two eggs directly into the hot water.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8DetqqBWlcGKumf3U6DSUN9kQXhpr_ACLxnHLQWvaRaUV6RGPCu_qsjAV-RMgvEsQLwvqlYQPT4upq6LpJbsRQBf91mevdrAYJqJcJvql0cCBrU_2ZwSac1TGo88Irsl68x0NnRa4AFM/s400/20120317_9199.jpg" alt="" id="BLOGGER_PHOTO_ID_5722130667701728226" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Iw008Us6Oe5FZ0cmSQrxUKglHevQVY6Is8YJIhSh_K1aMnoMgOh6xS5yq1BwTWb0MYszy0MHz13lN0gH08rrpHHfVJm_LdQv_v6IRW8MO1gVMP3rhG0iP5WwbrdroKMGT87Z0IeDpTk/s400/20120318_9237.jpg" alt="" id="BLOGGER_PHOTO_ID_5722130812885277314" border="0" /><br />5) Watch the eggs closely, and in 2-4 minutes when the top has almost but not quite closed over, use a slotted spoon to remove the egg, draining the water off before placing each on a nest.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxAbQNURbGEouWA-LIVcdFpbv1axWMq-_nCcBKlu4vHpi31kUer2Xo2W2UCSdnQPa_8ui4BwJx0Ysj2L86tANKCA18onxTDU2gvz9BjKE4W_XeuwFf4oLEZcVISJfnY6KMRAHKAeyEEk/s400/20120318_9246.jpg" alt="" id="BLOGGER_PHOTO_ID_5722130824586066610" border="0" /><br />6) Salt to taste and eat immediately.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxNCL2zQIg19Hry8PjSf5O-SxLNmZQ35-Jyvr86KBmMwIkZa3_ZVy2ptTZ_VMDMUf2rZovJ3_HWW33rCOaRA69_BRjSW4AQdTARDIgs-adNR000oF3FroZydt-bFD2dOznjATHHr0p-U/s400/20120318_9219.jpg" alt="" id="BLOGGER_PHOTO_ID_5722130673295189906" border="0" /><br />Optional: You can easily turn these into eggs benedict nests by adding warmed strips of canadian bacon or ham to the nests, and spooning some béarnaise sauce on top of the egg.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_imMSlXpCXgUrF5PNfXdpbVKp0FW5iVw-n4gs2jp3EzOdeZH_GyIdOs4lD931DmVtIpIDArXExv8dPEIrdGDjZQP4DDrNnn3cSLNv0GaTiDNbOHKnwpYCovqdiT5He_424C0B8-SIHw/s400/20120318_9239.jpg" alt="" id="BLOGGER_PHOTO_ID_5722130817677269506" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mEMF4Wk9vyTrHFMLlt0hdi9Laju6roUZhe2z6VHOApkolg4EEYb0JpLGMNyg-v6FjToVVNwKyeSNJ8Yhc-u3hFsnMvU_9YyYpWkXZwdN6uNlkFlULOWQriqCG0vRiHWauo0Ebd6oEF0/s400/20120318_9251.jpg" alt="" id="BLOGGER_PHOTO_ID_5722130904357141314" border="0" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8625895942510941042.post-86057623223548730042012-03-24T09:57:00.017-07:002012-03-24T09:57:00.625-07:00Saucy tender-pork stir fry<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3qrpicaahhIpE3HROXCz1ly5_BUQjlgylyt1je9KRrjZaoIg5L16BGCBVUIji1m1dar38RwGtvraZOL3d0UEm0xtS7ExnibkyvJueeWQMA_lOqFhpdZzzIboV7yrZvvi1ckkYZnSKsI/s400/20120313_8988.jpg" alt="" id="BLOGGER_PHOTO_ID_5721498911936544210" border="0" /><br />I'm still extremely new to cooking meat in raw form. (Aside from frozen hamburger patties, crumbled bacon, and cured Italian meats, I have tended away from most meat in my home cooking.) But after I fell for pork ribs last year, and then cooked actual turkey for the first time last Thanksgiving, I started looking for more meaty recipes I'd enjoy.<br /><br />My favorite meat dish growing up was a flanksteak stir-fry my mom makes; the meat is tender and juicy the way she prepares it. So I dug out the recipe card and tried it using some pork chop meat that I got on sale, and it worked just as well — as succulent as I remember. Here's my version:<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5WhHzY7otbud0dy_LFoB5AVYLtT91RR6DxuaptTyodg-Kdt-2yvYcUI4BKJIxhVwCLzPUEslGLrMQdaGYO1gA3gn4LKIhSWd8JufF23OKCXFx_l1YWHAb4wb54J-UdngfmsRAxHOqCU/s400/20120313_8937.jpg" alt="" id="BLOGGER_PHOTO_ID_5721498507508040386" border="0" /><br /><span style="font-weight: bold;">Ingredients:</span><br />12-14 oz pork chop strips (1/4 - 1/2" thick)<br /><br />marinade:<br />1 tbsp corn starch<br />2 tbsp water<br />1 1/2 tbsp soy sauce<br />1 tbsp teriyaki sauce<br />1 tbsp white wine<br />1/2 tbsp sugar<br /><br />1 tbsp peanut oil<br /><br />another 2 tbsp peanut oil<br /><br />1 1/2 cups brown rice (cooked volume)<br /><br />6 oz broccoli florets<br />3 oz carrots, sliced<br />3 oz snow peas<br />(I use the 12 oz bag of pre-cut sitr-fry vegetables from Safeway to save time)<br /><br />1/2 medium sweet onion, chunked<br />2/3 cup cashews<br /><br />1/3 cup mushroom oyster sauce<br /><br /><span style="font-weight: bold;">Instructions:</span><br />1) Stir together the marinade ingredients, then add the pork. Let soak for 30 minutes, stirring every 10 minutes or so in case the corn starch settles to the bottom. Just before cooking you'll add the 1 tbsp oil and stir well.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUMuGeoK68IjFyKTooX7Htok-fq5XTj7HuFG_8c4y8XaH2ss7lEGh4yV4Mzu9Ddf0193R_XunjKPYjZmavh_4dXal_Ehyphenhypheng5Q0Y35zc1hECAic8J2cpTwfB9dC428inOXTyelZghAbFdA/s400/20120313_8947.jpg" alt="" id="BLOGGER_PHOTO_ID_5721498512787187458" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJImRMsndU9ucHiFR8HJGm7mLgtQhQQ5rsvWeyXC-UUS0CWKxpH2GMH1LnHyivWuw6uDTRfW7D-VppsmhqgglZrPuT2-XkfdTb7JKM9R_PerSeh6rj08S_NsfnDt-_35Rx2B0p7rx7va0/s400/20120313_8948.jpg" alt="" id="BLOGGER_PHOTO_ID_5721498519335292722" border="0" /><br />2) Cook your brown rice. (Assuming you're using an instant rice; otherwise you'll need to do this step first.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Z5L9rXb58KGFs_D6Hb82-ok5Yq1CuMafSiu62FBsWrsJla12CeQMi-kTwDylRaPoi_TkGUVmVnFYRqW318XxiqyirPOib0VTMDvtrMBt3aEs0VMYC0tHdH4hCP577hIaTFXyTKO9ncQ/s400/20120313_8956.jpg" alt="" id="BLOGGER_PHOTO_ID_5721498673946756194" border="0" /><br />3) Heat a dutch oven on medium-high heat, adding the 2 tbsp oil and waiting for it to start popping slightly. Add the meat and marinade mixture and stir constantly as the pork cooks, until you don't see any more pink on the outsides. (The insides may have a little pink still, but will cook through as the vegetables steam.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2k4s0npmrdoja7l75xkbtiWzIT9snha8kWACXZghfdK2hk9xQQ5Pb337snegoeL8CeI0_IfGXNbCNWd3vwzw1JeK85zfquBIDuVTVIyrsCmPxB_ruJxFV2K-xKk5gaLVSKlVwZlQTtZY/s400/20120313_8965.jpg" alt="" id="BLOGGER_PHOTO_ID_5721498674865647186" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRt8PafU4NYCHI2gJQHn-0Z-QjHOn59yngumRHD-jT-9MJE8q2BBT5EBEWomZC47V2eRY7pORXodNxFtx2h5xI2MILN0wNyLPEbQ_Cu8mXX-HJUPmoJcRhGXEAVFw30_jy_rDsz91RVY/s400/20120313_8968.jpg" alt="" id="BLOGGER_PHOTO_ID_5721498680025985458" border="0" /><br />A quick note here on stir fries: Traditionally these are cooked in a wok, but woks are not made to cook on a flat stove, but rather sit inside a hole where it's being blasted by flame from all angles, making the entire surface hot enough to cook. This allows you to cook everything very quickly while pushing it around. If you use a wok on a flat stove, usually only the bottom (which is small) gets really hot, and it's of no real advantage. Using a large-bottomed dutch oven on your biggest burner gives you the most super-hot surface area you'll get on a flat stove, I've found, even if it isn't even close to as quick as a real wok stir fry.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzScn0FGyxyugnf8Qrwu8AYrhdOmavAFfWU_1Pj-pLxLwvR_CTHpW065i__OyvTDLayMKzBBLzVO64NqEFodwOEH6QA_bi55ssrdA6lQWYj_ViM80UM5y_GYNCtAJnCJLYl0xC-ZSS-8/s400/20120313_8960.jpg" alt="" id="BLOGGER_PHOTO_ID_5721498677937718466" border="0" /><br />4) Reduce heat to medium. Add the vegetables, onions, and cashews to the pork, then drizzle on the mushroom oyster sauce (regular oyster sauce would of course work as well, but I'm addicted to Wan Ja Shan brand vegetarian oyster sauce). Stir, then cover, steaming vegetables for 5-7 minutes.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4CFIWaRKC3DjOJSWoLlmr0a1JFKukt9L54NDT9baYQKvN24eRuMuqVO69ArqRenblN3sOM6qQS5ADMAP9VMdZ5HBVWDoI2QaQFjpPC2vWDItczb_q1rNdk2v59X9Zwoo3DMvnxHzxDw/s400/20120313_8971.jpg" alt="" id="BLOGGER_PHOTO_ID_5721498685602437314" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOigZbbWYWA6mj1biqG2BLIko5jr15J4cd0e-MF38Zc53HWnUDIaRsZ64Ty3zoOHy1qKF2m2dVSaB6NS44oeF4qjfP47DKH55ztn-kxWf246je1EzoRLRdVbf46Xbc95cqUMQo2TdByac/s400/20120313_8975.jpg" alt="" id="BLOGGER_PHOTO_ID_5721498902220972418" border="0" /><br />5) Add in the rice, stir again, and it's ready to serve. Makes enough for 4-6 people.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGI3tZUQKyufDfnkyqq35QfVvsvvpZudLjJWaCnVaDULTWxvhUl4sp2GTec7dR_Lz6AaTbFsDNNnJ1pl17Jc9GVuyLVOUvKKAtS9tjFV-HxCcn_xrUHK97y9lke7DLE9Bw1VOimkWBAk/s400/20120313_8978.jpg" alt="" id="BLOGGER_PHOTO_ID_5721498906220851634" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSBxfTn6V-lW4X9pUdhmfBKUc0JQnrzaIAMskHckEeloGXn3lp-XOfYub5YeySAaHfTXDYghVjgf_c99rQEzzVHqFlEPLYt9VFw7G7ztnOp1W4CPl82reXXr9vtHEWMP-ZakJ4ZPeoEg/s400/20120313_8998.jpg" alt="" id="BLOGGER_PHOTO_ID_5721499018386005602" border="0" />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8625895942510941042.post-87313593084993510072012-03-17T09:55:00.007-07:002012-05-12T15:28:01.905-07:00Smooth Sabra-style hummus<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6u_8TMzt0gHMcK5vkIgzWbx2mrEyhL6jWa1ag6Cd7_YpkVMvar2TVUdTPc09KZqvgPVXSrL55f2JqWFsHOzsHQTN7-StKA9MOlp-SS2wRXLpaX9P9kiusYGU1DzRorkF1X81saZOlY0Q/s400/20120311_8898a.jpg" alt="" id="BLOGGER_PHOTO_ID_5718749952856429906" border="0" /><br />I used to make my own hummus at home several years ago, before I discovered Sabra brand hummus at the store. It was so much creamier and smoother and richer than mine. However, it can be rather expensive, and I decided to look on the internet to see if anyone had approximated that texture at home, since the brand has many dedicated fans. After combining different ideas and approaches and working on my own flavorings, I've found a recipe I can't help but eat and eat.<br /><br /><span style="font-weight:bold;">Ingredients:</span><br />1 15.5 oz can of garbanzo beans<br />1/4 cup almond butter (I'm sure you could use the classic tahini, too)<br />3 tbsp lemon juice (juice from 1 medium lemon)<br />2 tbsp olive oil<br />2 tbsp water<br />1 rounded tsp finely diced kalamata olives<br />1 clove garlic<br />1 tsp cumin<br />1/2 tsp kosher salt<br />1/2 tsp chipotle Tabasco sauce<br />1 rounded tbsp finely diced kalamata olives<br /><br />(My favorite olives are Mezzetta brand pitted kalamata marinated in Napa Valley cabernet, which have a slightly more wine-y and more subtle vinegar flavor than your standard option.)<br /><br /><span style="font-weight: bold;">Instructions:</span><br />1) Open can of garbanzo beans and cover with a half-inch of water in saucepan. Boil for 20 minutes. This is the first key to smooth hummus, as garbanzo beans are canned to have a crunch (for salads and such), and need to be further tenderized for blending.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueFFGMECSbr9iTpwJ7p84qrk7SaFELKDLRUf25c_7M90aW0fwINRi_ep3CkOcDqwaQmS4FtynPC_PDvyq2vU7sFxa3VcTvNJPUHGePKCFtTFZDeeKjFjpR0aaQiS7xpzgEYw-aK3RJbU/s400/20120309_8773.jpg" alt="" id="BLOGGER_PHOTO_ID_5718213744275366834" border="0" /><br />2) Add the almond butter and lemon juice in the blender, and blend just these two ingredients first. This is the other key, which is to get the almond butter almost whipped in texture.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYiBIAyl6uYgvGeXnmswvEzARKL_ogQslF8-bM4B5XSNWc1OJPYW26WY_0ymZI_I1O7hupxh4_KfncBM3EWTcPgkLiQ29AgaJ1XwtJbWsqt10iB7bpP1SAai0oE4cd2m_u6kibucu8yJg/s400/20120309_8776.jpg" alt="" id="BLOGGER_PHOTO_ID_5718213744992432434" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7cLtymxgJ88oynD04BBiywwt0X_JOxowbKP9aGNfgoSxKI9xH6tT2A6LeKT0BXAYQZ6UL2t423uWA_PZpNo9s4s737wu6P1aotuzx7EJ8qQI81y8-J5bpcYNfebqmxFq_shwyUd-T54/s400/20120309_8780.jpg" alt="" id="BLOGGER_PHOTO_ID_5718213737643048418" border="0" /><br />3) Add the olive oil, water, 1 tsp olives, salt, cumin, garlic, and Tabasco, and blend again. At this point the mixture should be rather liquid and flow smoothly.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySlK6SHWt_rw9WwqP_QSCvN5BAUfVnSN7WxNf7a34ufBEaqiTBjopGadA9ZC2D5nqTCzBPbA9U09EkiKJMmyk9iYjqeQmnkNXFOb0yYIZuQwL1BEx0KRzYmdFLXQ_9IJMGhDrGaAch9s/s400/20120309_8793.jpg" alt="" id="BLOGGER_PHOTO_ID_5718213737109508882" border="0" /><br />4) Add half of the boiled garbanzo beans, stir into the mixture with a knife (with the blender NOT on the base, just to be safe), and then blend well.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4IFZ_s_LLKLEwurfqHY-te_YLmTqQjbMTNhJKO8vA32zGvnuMSdXhxxU3XX30eduuxDk4KLfXuD9U2NmPhmKlSzpBfHJf7vGhhz5z_OnVZU9o4vy_csxH148TJCoD-9e5iGZL-cT0i90/s400/20120309_8798.jpg" alt="" id="BLOGGER_PHOTO_ID_5718213580718210770" border="0" /><br />5) Add the remaining half of the beans, stirring them into the mixture first, and then blending well. At the point the mixture should be thick but still move slowly in the blender. (If it's too thick and it's only blending at the bottom, add some more water.)<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2IHCyeCzNT6bzwAI6z7ymmEPUcNCxGGPpVvynIVjBu8hDSSaNqOlKKT1wITyFzevYbPqo3hxu2YoxAZZ5gfzXNqF6YzgQ4bAFDBxciT7I3VDvF0pozqT1g2D9XRCQR3gAuXKgcpDtLrk/s400/20120309_8800.jpg" alt="" id="BLOGGER_PHOTO_ID_5718213577840789202" border="0" /><br />6) Just a note: I wouldn't recommend doubling this recipe, as a single recipe fills the blender halfway and I'm not sure the vortex of the blades would work on a mixture any higher. If you want to make a lot for a party or many guests, my recommendation would be to do it in batches.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDK3L3evU88Ml_3hYNHm3_DKj1PiiFX4fGePBZJVESeztDE-1URgTWtJR8qIwZmwQY11HHISmuW83W9cm-k6JitsHEtFTQjo497yUuftWolGLXXKaEOjWIan78sHzUYQa6xxqcWoqOFFQ/s400/20120309_8804.jpg" alt="" id="BLOGGER_PHOTO_ID_5718213573627475746" border="0" /><br />7) Spoon mixture into bowl (getting as much as you feel comfortable scraping out around the blender blades), and then add the rounded tablespoon of kalamata olives and stir. If you can convince yourself to wait, chill for an hour or two for best taste. I very often dig right in!<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMaccIzeTeExflcMyAYtKlO6OKXRD3NiycBbhHbxYCjTvrwaD2_smgxnmvC0NMT2I6qeW8UWyh78FhD2luGuKKki0g5FPoZCJJRZHErZ70p-LIN-6nzIAUAYQmJ0Xz0SwPPU4zoPMK_g/s400/20120309_8808.jpg" alt="" id="BLOGGER_PHOTO_ID_5718213567296268354" border="0" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6u_8TMzt0gHMcK5vkIgzWbx2mrEyhL6jWa1ag6Cd7_YpkVMvar2TVUdTPc09KZqvgPVXSrL55f2JqWFsHOzsHQTN7-StKA9MOlp-SS2wRXLpaX9P9kiusYGU1DzRorkF1X81saZOlY0Q/s400/20120311_8898a.jpg" alt="" id="BLOGGER_PHOTO_ID_5718749952856429906" border="0" /><br /><span style="font-weight: bold;">Alternate flavoring option:</span><br />Substitute canned diced tomatoes, crushed into small pieces with your fingers, for the olives in both instances. This makes for a lighter, sweeter flavor that I like equally well. If you're having a party, make both!<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGeulgLFOEPGLT59UkJqhjUAHtfYiQBn8Up7jL0EWN7ohPR1eYsCiuuvDFAJ7F4OrG7lJeUc1i0tuI2JBLNrIH0hnX9Y55lbIgK4vO72lc30B3gei4e4XfqnXPov3lNo2yeTYCw2u2Hc/s400/20120309_8763.jpg" alt="" id="BLOGGER_PHOTO_ID_5718213749158002466" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nCd6A4gZNr_YIXMX7oyKHoGlo6OWrYZwUDCxas_A9zUlADMo5j_fYVWhyphenhyphenw2fXEOLLSye6uCyPk0clsQIE5LuhYCtkjD-60c_bBxLyL4QhP9IOyw-mwH_O_m8aqCW2_aSpPykyrjWRPI/s400/20120309_8814.jpg" alt="" id="BLOGGER_PHOTO_ID_5718213561335778594" border="0" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWEqYM2HCoFeinXgjmhJtjQVOUBOC0fqHVnnuFml6-fxRfJo_z9s6O4G2pU7Nr5W7-4Sk5xDJA9qFGJuatV70cAwpkT3xqwrjYnhFUxZ3hPI7Uq-hPDerok2o3Rqjo03f99fZBPV43Kw/s400/20120309_8823.jpg" alt="" id="BLOGGER_PHOTO_ID_5718213805922867650" border="0" />Unknownnoreply@blogger.com0