tag:blogger.com,1999:blog-6815302696814071232024-03-18T04:04:13.494+01:00Home Skillet - Cooking BlogHere at Home Skillet, we love making food tasty, playful, and interesting. We try to keep things short, sweet and to the point, but always have fun in the process. Seth Kendallhttp://www.blogger.com/profile/05602619306753504482noreply@blogger.comBlogger297125tag:blogger.com,1999:blog-681530269681407123.post-9156314044857661442015-10-22T09:31:00.002+02:002015-10-22T09:31:38.392+02:00Hello again! It has been quite awhile since the last blog post! My how time flies! A lot has changed for us since April 2014 - we had our daughter Molly in November then moved to Hamburg, Germany in January of this year. Seth was offered a job there so we took the plunge and moved overseas. It has been an adjustment, but everyone is doing well!<br />
<br />
<br />
I've decided to try my hand at blogging again, but I will be over at <a href="http://ohitsjenn.blogspot.de/">http://ohitsjenn.blogspot.de/</a>. Hope everyone is well, and I'd love to see you over at my new place!<br />
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<br />Seth Kendallhttp://www.blogger.com/profile/05602619306753504482noreply@blogger.com28tag:blogger.com,1999:blog-681530269681407123.post-76792643495380234022014-04-30T16:55:00.000+02:002014-04-30T16:55:09.884+02:00And here we are breaking that fourth wall againSo awhile back we had mentioned about some changes that we had wanted to implement on the blog. Well, to be blunt, it will be awhile (though we still plan on doing them!).<br />
<br />
A different change is taking place here in our family - our little guy is going to be a big brother in November! We are excited (and terrified!) but it also means that I haven't been cooking. Like anything. Yay morning sickness!<br />
<br />
So we are still muddling along here until the morning sickness phase passes and I can get back into the world of food again. That stupid fourth wall can be so hard to break sometimes, but we wanted to let everyone know that we haven't forgotten about the blog, and we'll be back full steam in a couple months!Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com25tag:blogger.com,1999:blog-681530269681407123.post-74535658547011441102014-04-18T18:17:00.000+02:002014-04-18T18:23:10.827+02:00Cheesy Garlicky Swiss Chard Cauliflower Pasta<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nxAm-9CLHn1N7eG90ISaPwNKDU47sD4plvfuBYkgt7-jOnc76c8zbS9JOB5nh8bMvMLLWUt4K5gy2bNqa0bjjvqrJqEOXoOvXqbzXSfHUu-46GbaABY9hh7K0GtTEfI-0hZ9BJ89kcI/s1600/cauliflower_chard_pasta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nxAm-9CLHn1N7eG90ISaPwNKDU47sD4plvfuBYkgt7-jOnc76c8zbS9JOB5nh8bMvMLLWUt4K5gy2bNqa0bjjvqrJqEOXoOvXqbzXSfHUu-46GbaABY9hh7K0GtTEfI-0hZ9BJ89kcI/s1600/cauliflower_chard_pasta.jpg" /></a></div>
<i><br /></i>
<i>Most of the time, the blue is idolized. Cerulean vistas, with the sunny inviting skies and the azure of the water... these are the images that are perpetuated, sought, and captured.</i><br />
<i><br /></i>
<i>There is much beauty to be found in the gray, though. The gray clouds and the gray ocean. Peaceful. No swarm of handsome and proud pelicans diving for food. No whales or dolphins. Just some seagulls nattering about.</i><br />
<i><br /></i>
<i>The days when the clouds take on a metallic gray hue and fill up the sky with their immensity, leaving little room for the sun to poke through... but not none. Those days when the ocean looks a bit blue grey as a result, looking not like a postcard to be purchased and consumed in its state of supposed perfection, but instead, an entity. An entity to be reckoned with, to be grappled with, and, as is part and parcel to living beings, contains feelings and secrets and mysteries all hidden within. The kind of day that isn't so filled with sun that your eyes have to squint to take it all in. They can be wide open.</i><br />
<i><br /></i>
<i>Too much sun. Too much blue. My preferences lie with the darkness and the stars and the moon - the little points of light as opposed to to the glare of the sun.</i><br />
<i><br /></i>
<i>Those not so perfect days. That is where the delicious lies. Take this pasta, for instance. Some garlic and red pepper flakes intersect, interrupting the happy and cheesy expanse of the pasta, breaking up the monotony of the cheese with spicy bites of red pepper and sauteed garlic.</i><br />
<i><br /></i>
<i>The roasted cauliflower basically melts right into the dish. The chard is a not too bitter, but still bracing counterpoint to the cheesiness. I wouldn't exactly call this quick, but it is easy. I actually like to break up the prep. Roast the cauliflower and wilt the chard or kale or whichever greens happen to be residing in the crisper drawer. Then finish the rest at a convenient time. This isn't a bright a shiny mac and cheese. More of a brooding one. Which is just my style. </i><br />
<i><br /></i>
<i>Love Swiss chard in all its leafy glory? Cooking Light has some Swiss chard recipes <a href="http://www.cookinglight.com/food/recipe-finder/swiss-chard-recipes-00412000080926/" target="_blank">here</a>!</i><br />
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><span style="color: #cc0000; font-family: arial; font-size: 21px; line-height: 29px;">Ingredients</span></b><br />
1 head cauliflower<br />
canola oil<br />
<div>
drizzle of lemon juice<br />
kosher salt<br />
freshly ground black pepper</div>
<div>
sprinkle of garlic powder</div>
<div>
sprinkle of smoked paprika<br />
<br />
3/4 pound of pasta (I like using a short kind here, like penne or farfalle)<br />
1/4 cup extra virgin olive oil<br />
5 garlic cloves, minced<br />
1/2 teaspoon red pepper flakes<br />
1 bunch Swiss chard, chopped, tough stems removed</div>
<div>
1 1/2 cups chicken broth</div>
<div>
1 - 1 1/2 cups whipping cream<br />
1 cup grated fontina cheese</div>
<div>
1 cup grated cheddar cheese<br />
1 cup grated Parmesan</div>
<div>
<br /></div>
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><span style="color: #cc0000; font-family: arial; font-size: 21px; line-height: 29px;">Instructions</span></b><br />
Heat oven to 425. Chop the cauliflower into florets. Place in a bowl and pour oil, lemon juice, and seasonings, using tongs to coat. Roast for about 25 minutes, until golden brown.<br />
<br />
Cook pasta according to package directions. Meanwhile, in saute pan, heat oil over medium low. Add garlic and red pepper flakes. Saute for about 30 seconds, until wonderfully fragrant. Add the chard and wilt. Add the roasted cauliflower. Pour in cream and broth. Turn up the heat a bit and bring to a gentle boil to thicken the liquid. Stir in the cheeses. Toss the vegetables and sauce with the cooked noodles.</div>
Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com34tag:blogger.com,1999:blog-681530269681407123.post-13824430332718825052014-04-10T17:14:00.000+02:002014-04-10T19:00:20.329+02:00A Trio of Butters for King Crab Legs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4pnd04JQA85XS62SRfKUwc-fqWRSsb441fmehvG4I3m_H17IIT3GDUkupI0DTXUJqQxXlkFP12aDlaloglRm7iioj5jUv3z8-ugaAnVpf9WdXHIUukjgm72_rMP_52cIhyEEd1mbGis/s1600/king_crab_butter_trio.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4pnd04JQA85XS62SRfKUwc-fqWRSsb441fmehvG4I3m_H17IIT3GDUkupI0DTXUJqQxXlkFP12aDlaloglRm7iioj5jUv3z8-ugaAnVpf9WdXHIUukjgm72_rMP_52cIhyEEd1mbGis/s1600/king_crab_butter_trio.jpg" /></a></div>
<br />
As we drove through the Anza-Borrego desert, we were greeted by mountains jutting up from the earth.<br />
<br />
These weren't the mountains I was used to seeing, blanketed in green and (sometimes) white from trees and snow. <br />
<br />
These were bare, barren, exposed - its rocky innards just laying there in plain sight. It was as though the earth had used all the force it could muster to push itself up and out into the sky in this hot, parched landscape and was unable to cover up. No dermis of of greenery to be laid gently over it. <br />
<br />
At first it was jarring to see, but it became beautifully defiant, challenging each person passing by to take the scene as it is. So boldly, so proudly standing there with nothing to hide behind.<br />
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These crab legs are quite the opposite of those brown, rocky mountains. Instead of being all out in the open, one must work at getting the inside free. Cracking open those shells to extract that sweet meat waiting patiently for release.<br />
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To celebrate the release of the meat, we made a trio of butters for dipping. Why three? Well, variety is the spice of life, as they say. One is a miso butter all salt and earthy. Another is a brown butter one, infused with ginger and notes of lemon. The third is a grapefruit one, accented with tangy yogurt and and the sweet anise taste of tarragon. Each bite of crab to be excavated out of its protective shell and dipped into one of the butters. Unlike the wide open California desert, the crab keeps its essence hidden away. It takes effort to get at, but it's definitely worth it.<br />
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><span style="color: #cc0000; font-family: arial; font-size: 21px; line-height: 29px;">Ingredients</span></b><br />
King crab legs, cooked<br />
lemon wedges, optional for serving<br />
<br />
<b>Miso Butter:</b><br />
1 stick unsalted butter<br />
1 teaspoon miso (we used hacho miso)<br />
<br />
<b>Gingery Brown Butter:</b><br />
1 stick unsalted butter<br />
1 tablespoon + 1 teaspoon grated ginger, divided<br />
3 1/2 teaspoons meyer lemon juice<br />
pinch salt<br />
1/4 teaspoon agave nectar<br />
1 teaspoon grated ginger<br />
<br />
<b>Tarragon and Grapefruit Butter:</b><br />
1 stick unsalted butter<br />
1/2 cup tarragon leaves<br />
1 tablespoon fresh grapefruit juice<br />
1/2 teaspoon grapefruit zest<br />
1 tablespoon plain Greek yogurt<br />
freshly ground black pepper, to taste<br />
kosher salt, to taste<br />
<br />
<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><span style="color: #cc0000; font-family: arial; font-size: 21px; line-height: 29px;">Instructions</span></b><br />
<b>Miso Butter:</b> Over low heat, gently melt butter with miso. Use a fork to work the miso into the butter. Remove from heat once melted.<br />
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<b>Gingery Brown Butter:</b> In large saute pan, add butter and 1 tablespoon ginger. Melt then allow the butter brown, about 5-7 minutes total. You will see brown specks that have formed on the bottom of the pan. Be careful to not burn the butter. Once browned, stir in the Meyer lemon juice, salt, agave nectar, and the remaining ginger.<br />
<br />
<b>Tarragon and Grapefruit Butter: </b>Melt the butter gently over medium low heat, then stir in the remaining ingredients. Adjust salt and pepper to taste.Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com21tag:blogger.com,1999:blog-681530269681407123.post-44860851450353454482014-03-31T18:11:00.001+02:002014-03-31T18:20:11.537+02:00Endive Boats with Browned Mushrooms<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJpqbffCkYHd610TiK5lZ4_6vs6QBF7V_XsWTLF44lIR17CnGIAVMvd9iZ6PjqB_A2jR2M35487N8oC8QQdXavJiu05WbMAIfdhGpFFExR_c0EozH5IQ5PBoqZ3darkltrs6WZQ74V6Tw/s1600/mushroom_endive_boats.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJpqbffCkYHd610TiK5lZ4_6vs6QBF7V_XsWTLF44lIR17CnGIAVMvd9iZ6PjqB_A2jR2M35487N8oC8QQdXavJiu05WbMAIfdhGpFFExR_c0EozH5IQ5PBoqZ3darkltrs6WZQ74V6Tw/s1600/mushroom_endive_boats.jpg" /></a></div>
<i><br /></i>
<i>Most foods have a unitary spirit, a one defining trait or feeling or taste to offer. </i><br />
<i><br /></i>
<i>This, however, is a dualistic food. Opposite, opposing forces are swirling around in these boats made from endive leaves and filled with browned mushrooms. Like Dr. Jekyll and Mr. Hyde. But much less sinister. I hope. </i><br />
<i><br /></i>
<i>Instead of a composition of good and evil, we have the mature and the jejune. </i><br />
<i><br /></i>
<i>On the one hand, there is the fussy side, the prim side, the fancy side. Adult, perhaps. Stuffed leaves topped with just a bit of grated fennel and tarragon. Looking all elegant and handsome on a platter.</i><br />
<i><br /></i>
<i>And yet they also have a fun and relaxed side. A child-like side. The side that enjoys serving the leaves separate from the mushrooms, especially on a lazy, sunny Wednesday afternoon. No fennel or tarragon needed. There is much delight to be had in taking a spoon and scooping the mushrooms into the leaves and pretending it is a boat. Then subsequently sailing it right into your mouth with its delicious mushrooms perked up with Herbs de Provence and sweetened with pomegranate juice.</i><br />
<i><br /></i>
<i>Both sides mutually construct, mutually constitute each other. Defining themselves in opposition to each, i.e.- an adult is a non-child, and vice verse. Yet these are not so much mutually exclusive as they are twain - both being housed within each of us and within each of these boats. Depending on all the variables - the time of day, our mood, what was eaten for breakfast, etc., - each of these parts of us, the adult or the child can be accessed.</i><br />
<i><br /></i>
<i>Just superficial differences separate the child from the adult here - a garnish, full assembly. But it makes the world of difference, I suppose.</i><br />
<i><br /></i>
<i>Want some more ideas for using endive? Cooking Light has some fabulous salads like <a href="http://www.myrecipes.com/recipe/spinach-endive-tangelo-salad-50400000109601/" target="_blank">this</a> one and <a href="http://www.myrecipes.com/recipe/endive-sweet-lettuce-cashew-salad-10000000522383/" target="_blank">this</a> one to make good use of this vegetable!</i><br />
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><span style="color: #cc0000; font-family: arial; font-size: 21px; line-height: 29px;">Ingredients</span></b><br />
2 heads of endive leaves, separated and rinsed<br />
8 ounces cremini mushrooms, quartered<br />
1 tablespoon unsalted butter<br />
2 tablespoons extra virgin olive oil<br />
1/2 teaspoon Herbs de Provence<br />
kosher salt<br />
freshly ground pepper<br />
2 tablespoons pomegranate juice<br />
grated fennel, optional, for serving<br />
tarragon, optional, for serving<br />
<br />
<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><span style="color: #cc0000; font-family: arial; font-size: 21px; line-height: 29px;">Instructions</span></b><br />
Melt the butter and olive oil in a large sauté pan over high heat. Once the butter has melted and the bubbles in the mixture have started to subside, add the chopped mushrooms. Stir continuously, allowing the mushrooms to absorb the butter and oil mixture. After a few minutes, once the mushrooms have begun to brown and release their juices. Sprinkle with Herbes de Provennce, and dash of salt and freshly ground black pepper. Pour in the pomegranate juice. Take off heat and set aside.<br />
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<div>
If going the fancy route, spoon a bit of the mushroom mixture into each of the endive leaves and top each one with a small grating of fresh fennel and a tarragon leaf. </div>
Seth Kendallhttp://www.blogger.com/profile/05602619306753504482noreply@blogger.com22tag:blogger.com,1999:blog-681530269681407123.post-79491968044272093852014-03-24T17:04:00.000+01:002014-03-24T17:12:01.112+01:00Seasoned Tofu Nuggets with Honey Mustard Dipping Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqjjgq_FH2wPqjWPFirg7tGDc6Z7Yib-k68_0LDXtHrn57_O6UFE6L5MV3PVZqjHNxtgT4bQ6N4iglaz0_VlsVjRabTe1MNHmj6IRfkeMYufjj_qcrI0lgEbq6z0NM9e_GTURrDeDQ5E/s1600/tofu_nuggets01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqjjgq_FH2wPqjWPFirg7tGDc6Z7Yib-k68_0LDXtHrn57_O6UFE6L5MV3PVZqjHNxtgT4bQ6N4iglaz0_VlsVjRabTe1MNHmj6IRfkeMYufjj_qcrI0lgEbq6z0NM9e_GTURrDeDQ5E/s1600/tofu_nuggets01.jpg" /></a></div>
<i><br /></i>
<i>Sleep is a most unreliable, fickle companion. Bestowing her presence, when and only when she decides. </i><br />
<i><br /></i>
<i>Some days, she leaves you much too early, on a most unfortunate, most inconvenient of days. Like, for instance, the night the clocks move ahead one hour for daylight savings time, exacerbating the sleep loss tremendously. Luckily, or unluckily, in this case, she left Seth and me both, giving the two of us opportunity to commiserate together in our sleepless despair, cursing the world in which we live, one that is supremely unfair in that a 3 am craving for a decent bowl of ramen is left unfulfilled until the following day. This sleep deprivation also results in nonsensical, yet mystifyingly stimulating, conversations about which planet we would vote out of the solar system (answer - MERCURY, naturally).</i><br />
<i><br /></i>
<i>Or else sleep never even arrives as scheduled. Leaving you alone, stranded really, with your thoughts. Which during the daylight hours is quite a lovely experience, but at night, at night it is terrible. Night thoughts may start out innocently enough, but they quickly become fears and worries that multiply and compound until they themselves form a companion of their own for you, leaving no room in the bed for sleep.</i><br />
<i><br /></i>
<i>And on the other hand, sleep will show up without so much as a phone call, the equivalent of just dropping by. This of course happens on those days when there seems to be an impossibly long, ever growing list of tasks to complete. One sits down for just a second to gather one's thoughts or else to read the child to sleep, and that is when sleep will make her appearance, cradling you into her arms and you are unable to resist the softness, throwing the whole to-do list in disarray. Or else sleep decides to come when you are on a rare night out on the town with the spouse and decide to see a movie at the ungodly hour of 9 pm and find that your eyes are feeling heavy, and while you actually, truly are enjoying the movie, your eyes will absolutely not stay open. Despite a concerted effort at willing your eye muscles to keep them open and ingesting caffeine in the form of a giant mocha drink. An apparently impotent drink. And you find sleep right there in the seat with you. </i><br />
<i><br /></i>
<i>Sleep, when irregular, when unreliable, leaves detritus in her wake. Whether in the form of tired bodies or in the form of to-do lists not completed. Regardless, the world continues to turn and meals still need to be cooked. But those meals need not be complicated, as complicated endeavors are a precarious undertaking when pressed for time or sleep. These tofu nuggets, all coated in a seasoned cornmeal mixture and served with honey mustard dipping sauce, can be put together rather easily. The cornmeal might not be for everybody - it isn't exactly crispy, more like a pleasantly chewy, slightly crunchy texture that is fun to bite down on. But Max and I enjoy it. And seasoned with some smoked paprika, cumin, and coriander to give the taste buds something to seek out, something earthy, something smoky, something peppery. A no frills honey mustard sauce makes a nice accompaniment for the the nuggets. Sleep may be an unreliable companion, but these nuggets are not.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbmj0BkVH5gCvdD9N5avdaszbrMXrAmgDeiuqMMfUOKtFsNhJs9AbBMibO2GdBKhDPM0e8_ujibwQu4-dWiO1tOtyL9920N__Lks5WazcgGeJzgnj2CLSE6bAwBXwuMH2oNG3lbK6Nug/s1600/tofu_nuggets02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbmj0BkVH5gCvdD9N5avdaszbrMXrAmgDeiuqMMfUOKtFsNhJs9AbBMibO2GdBKhDPM0e8_ujibwQu4-dWiO1tOtyL9920N__Lks5WazcgGeJzgnj2CLSE6bAwBXwuMH2oNG3lbK6Nug/s1600/tofu_nuggets02.jpg" /></a></div>
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<br />
<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><span style="color: #cc0000; font-family: arial; font-size: 21px; line-height: 29px;">Ingredients</span></b><br />
<b>For the nuggets:</b><br />
1 cup medium grind cornmeal<br />
1 teaspoon smoked paprika<br />
1/2 teaspoon cumin<br />
1 teaspoon ground coriander<br />
generous pinch kosher salt<br />
12 ounces extra firm tofu, drained, sliced into about 21 squares<br />
<br />
<b>For the dip:</b><br />
1/2 cup mayonnaise (homemade or store-bought)<br />
2 teaspoons Dijon mustard (I prefer using Maille brand)<br />
1 teaspoon honey<br />
1 teaspoon lemon juice<br />
<br />
<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><span style="color: #cc0000; font-family: arial; font-size: 21px; line-height: 29px;">Instructions</span></b><br />
<b>To make the nuggets:</b> Heat oven to 375. Mix cornmeal with the seasonings in a shallow bowl. Coat the tofu squares in the cornmeal mixture. The seasoned cornmeal should adhere to the tofu. Place coated squares on baking sheet and bake until golden brown, about 15-20 minutes.<br />
<br />
<b>To make the dip:</b> Mix all the ingredients together. Serve with the nuggets.<br />
<br />
<br />
NOTE: We did not receive financial compensation for this post. We received the Maille mustard for review purposes. The opinions are completely our own. The mustard is absolutely wonderful.Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com12tag:blogger.com,1999:blog-681530269681407123.post-56744676216006112602014-03-17T16:42:00.000+01:002014-03-17T17:01:12.267+01:00Flatbreads with Avocado, Seasoned Red Onions, Cotija Cream Cheese Spread, and Strawberries<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6csrSuOutQ80tzgAYfEdzMsihlWQoRi_xSvQ-Ctee0KgBMUW-sNzNv03tp3eKIhl1m0qbdcfzhBTmyISbwOK5UFq5NaPQucPgxWVm-Steu94cZeyhqsnDQT2b_72N72zUp1fZXpCCm0/s1600/Flatbread_snack_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6csrSuOutQ80tzgAYfEdzMsihlWQoRi_xSvQ-Ctee0KgBMUW-sNzNv03tp3eKIhl1m0qbdcfzhBTmyISbwOK5UFq5NaPQucPgxWVm-Steu94cZeyhqsnDQT2b_72N72zUp1fZXpCCm0/s1600/Flatbread_snack_01.jpg" /></a></div>
<i><br /></i>
<i>This is a snack to be eaten in one of two ways -</i><br />
<i><br /></i>
<i>1) All proudly assembled</i><br />
<i><br /></i>
<i>2) Served as components, with all the pieces to be put together on the spot, simultaneously building and eating then rebuilding your afternoon snack</i><br />
<i><br /></i>
<i>The first has some merits. But the second is my favorite. The experience of finding just the right combination that works for you, of figuring out the precise balance of those bracing red onions to avocado to cream and cotija cheeses to crunchy sunflower seeds to sweet strawberry slices that makes your particular taste buds sing.</i><br />
<i><br /></i>
<i>Too often, we need our snacks to be quick. To be eaten with only one hand while the other is engaged with wrangling a small child, clicking away at a keyboard, or steering the wheel of a vehicle.</i><br />
<i><br /></i>
<i>Yet there is a lovely beauty in the solitude of blocking out the responsibilities of the world and concentrating on your own nourishment. Perhaps one will share this snack with others. Perhaps not. If sharing, one may find oneself in a parallel play of sorts, building your snacks side by side, suiting the snack to each individual’s taste buds. I like to call it "parallel eating."</i><br />
<i><br /></i>
<i>Eventually, the snack time comes to an end, and one resumes attending to all those responsibilities that were pushed aside. But the memory of snack time lingers until dinner.</i><br />
<i><br /></i>
<i>Need to ripen your avocados? <a href="http://simmerandboil.cookinglight.com/2012/09/24/how-to-ripen-an-avocado/" target="_blank">This</a> Cooking Light article will tell you how!</i><br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUECPrvHc2OtR8TNYbYVMtEq1gULKj21HrMy_De9bshd_W8-chNZUCVq9drcyIRdJvGYePcLDmMk912wghzyrQ1ngYOXTXt0svtbxGjmdvvFfxPDXyPgHEHPfHSGPAyxfCRbZS_Sn0Tc/s1600/flatbread_snack_02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUECPrvHc2OtR8TNYbYVMtEq1gULKj21HrMy_De9bshd_W8-chNZUCVq9drcyIRdJvGYePcLDmMk912wghzyrQ1ngYOXTXt0svtbxGjmdvvFfxPDXyPgHEHPfHSGPAyxfCRbZS_Sn0Tc/s1600/flatbread_snack_02.jpg" /></a><b></b><br />
<b><span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; line-height: 29px;"><br /></span></b>
<b><span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; line-height: 29px;">Ingredients</span></b><br />
<b>For the seasoned red onions:</b><br />
1 small red onion, thinly sliced<br />
2 teaspoons fresh lemon juice<br />
pinch kosher salt<br />
sprinkle of freshly ground black pepper<br />
<br />
<b>For the cream and cotija spread:</b><br />
8 ounces cold cream cheese<br />
4 tablespoons cotija cheese<br />
<br />
<b>For the avocado spread: </b><br />
2 ripe avocados, mashed with a fork<br />
drizzle of fresh lemon juice (about a teaspoon)<br />
pinch kosher salt<br />
sprinkle of freshly ground black pepper<br />
<br />
1 cup sliced strawberries<br />
1/3 cup sunflower seeds<br />
salt and pepper, to taste<br />
4 flatbreads, warmed<br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instructions</span><br />
Place the sliced red onions in a bowl. Drizzle with lemon juice, and sprinkle with salt and pepper.<br />
<br />
Using a mixer, beat together cream and cotija cheeses.<br />
<br />
Mash the avocadoes with a fork. Drizzle with lemon juice and sprinkle with salt and pepper.<br />
<br />
To assemble the flatbreads, spread cream cheese mixture, then avocado mixture. Top with red onions, sunflower seeds, and strawberries. Sprinkle with more salt and pepper to taste. Especially the pepper, it truly makes the flavors pop.Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com27tag:blogger.com,1999:blog-681530269681407123.post-79365481447355227852014-03-07T18:04:00.001+01:002014-06-04T00:22:19.540+02:00Salty Toasty Umami Popcorn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKd3vQfC03L3s1NQb5KeLlT50EIPR-CYflzK6dI4PKJK03Kjk0DG1lxRAba98gC_4iXgUx8IwPb645NvDVo3kcUDChqJ27stLsJTVwP-BRiVsg916lgICHtAbJubiKXWZC1y4i5m1hAHA/s1600/popcorn_toastedSeasoning.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKd3vQfC03L3s1NQb5KeLlT50EIPR-CYflzK6dI4PKJK03Kjk0DG1lxRAba98gC_4iXgUx8IwPb645NvDVo3kcUDChqJ27stLsJTVwP-BRiVsg916lgICHtAbJubiKXWZC1y4i5m1hAHA/s1600/popcorn_toastedSeasoning.jpg" /></a></div>
<i><br /></i><i><br /></i><br />
<i><br /></i>
<i>I find myself refraining from looking at objects too closely. I suppose this is not a new development. Just one that I recently noticed. I resist inspection, as that could lead to seeing too much. Perhaps this stems from fear, as if one doesn't see it, one can pretend it never happened or doesn't exist. Or perhaps to retain the beauty, the perfections, as the cracks and the flaws can remain invisible when quickly looked over. Or perhaps, because quite frankly, I'm just not a visual thinker, so my mind glosses over things. </i><i>This tendency stands in contrast to my son, who must inspect all the things very, very closely. </i><br />
<i><br /></i>
<i>I suppose Max is on to something in this case. There are things I miss out on when I do my standard visual gloss over. I miss the curves and contours of a single piece of popcorn. The way the seasonings collect in the crevices. In this case, the speckles of salt and pepper that dot the surface, punctuating the white expanse with bits of color, directing your attention so that your eyes cannot help but be drawn to the sight of the glittery seasonings that await and your fingers are unable to do anything but grab a handful more. The clinging of the nutritional yeast, holding on to each popped kernel with all of its might, trying to stay connected to this source of warmth.</i><br />
<i><br /></i>
<i>It seems like a physical impossibility that this shape, the shape in front of you even exists, as they once, just a few moments ago, were part of the uniformed soldiers of kernels, and now in what seems like a defiance of physical laws, each of these heated kernels has burst open and become an individual. An individual with its very own proportion of salt to pepper to cayenne to nutritional yeast.</i><br />
<i><br /></i>
<i>While I have something to learn from Max about sight, I have one up on him when it comes to taste. Taste is not something to be rushed over. One must linger over each bite, finding the unexpected notes. The warm, toasted notes from the salt and the peppercorns. The way the Szechuan peppercorns open up taste buds, acting as an ambassador for the fiery notes of the cayenne. The umami that comes from the nutritional yeast. The subtle background noise of the olive oil, giving just a hint of fruit. This is a rather stripped down popcorn. But somehow it is still an electric one. Something I can't stop eating. I even catch myself admiring its appearance. </i><br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span><br />
<b>For the toasted salt and pepper:</b><br />
1 tablespoon kosher salt<br />
2 teaspoons Szechuan peppercorns<br />
<br />
<b>For the popcorn:</b><br />
approximately 3 tablespoons canola oil (enough to cover the bottom of a large pot)<br />
1/3 cup popcorn kernels<br />
2 -3 tablespoons olive oil<br />
1 1/2 tablespoons nutritional yeast flakes<br />
1/8 teaspoon cayenne pepper<br />
1 1//2 teaspoons ground toasted salt/pepper mix<br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instructions</span><br />
<b>For the toasted salt and pepper: </b>We got this technique from Fiona Smith's book Dim Sum. Place the salt and Szechuan peppercorns in a skillet and cook over low heat for about 3 minutes, until the mixture has become fragrant. Then run the mixture through a spice grinder.<br />
<br />
<b>For the popcorn: </b>Heat the canola oil in a large pot over medium heat. Add three kernels of popcorn and cover pot with lid. Once those have popped, add 1/3 cup of kernels. Shake the pot frequently. In a small bowl, stir the melted butter and the sesame oil together. Once the popping has stopped, turn off heat, add the olive oil mixture and stir to coat. Add the rest of the seasonings. Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com7tag:blogger.com,1999:blog-681530269681407123.post-12191092028419465632014-02-25T17:30:00.000+01:002014-02-25T17:38:53.396+01:00A Rice Pudding, with Tangelo, Hibiscus, and Red Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsoN9XvKdgI_gNK92EPS6CGJCn74HbyVzaVZacngWKMMNIc3cCsNgS-dirEHzl66sGMHq04aIs0h1rQqqm46EHh79wh3RPa52WEVlrpOQOBOKFzmYW7yrAfCL_-MN8OloehylxlwkQ63w/s1600/rice_pudding.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsoN9XvKdgI_gNK92EPS6CGJCn74HbyVzaVZacngWKMMNIc3cCsNgS-dirEHzl66sGMHq04aIs0h1rQqqm46EHh79wh3RPa52WEVlrpOQOBOKFzmYW7yrAfCL_-MN8OloehylxlwkQ63w/s1600/rice_pudding.jpg" /></a></div>
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<br /></div>
<i>Lists are such a handy tool for organizing thoughts and grouping together like sets of items. For instance, pride. Or more specifically, things that I have either done or not done in the past few weeks and afterwards felt some pride. I'm feeling a bit pleased with myself, as this list isn't short. <br /><br /> Jenn's list of things that she has done or not done recently that make her proud:<br /><br /> -Getting Seth to recoil in horror when making a beastly noise right in his ear (ok, this happens a lot, but I will never cease to feel pride) .<br /><br /> -Finding the smudge known as Andromeda in the binoculars during some nighttime sky watching.<br /><br /> -Figuring out a workaround after Max's light-up toothbrush died<br /><br /> -Not telling my grandmother about her surprise 80th birthday dinner (keeping secrets is not one of my specialties in life).<br /><br /> -Used a plunger without having to frantically call a loved one to find out if I a) did indeed need to use one b) how to actually use it.<br /><br /> -Managed to leave Whole Foods with only two cartons of candy instead of the 5 (give or take) that I wanted to hoard.<br /><br />-Found a replacement monitor cord just lying in a drawer, and almost successfully swapped this never-been-used one for the extremely frayed, cat-chewed one that we had been using for far, far too long (this is notable because my brain actively refuses to learn anything that remotely pertains to hooking up electronic stuff, and I actually made the correct identification of where this cord goes).<br /><br /> -Made and ate rice pudding, as I had </i><i>previously </i><i>never made a rice pudding. </i><br />
<i><br />Which brings me to our Creative Cooking Crew challenge entry for this month. This month’s challenge (hosted by Lazaro from <a href="http://www.lazarocooks.com/" target="_blank">Lazaro Cooks</a>) is all about rice, asking us what we can do to transform, elevate, modernize or creatively spotlight it in a dish. Check back in a few days for a link to the roundup of everyone's dishes!<br /><br /> </i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnwDKpIUMbTs1eoEk5__B_OHg6-F1MlYwa8EPZ9iAzCwoOOqtPa1Je-4efaSXnVBB0Mrrj1DsdNc4k1boEjwAR6tfjEmsWZHYKligQet9bzJVPgg0aKsWkKIKMk0tV2GbfIFuA9phxIU/s1600/CCC_square1_320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnwDKpIUMbTs1eoEk5__B_OHg6-F1MlYwa8EPZ9iAzCwoOOqtPa1Je-4efaSXnVBB0Mrrj1DsdNc4k1boEjwAR6tfjEmsWZHYKligQet9bzJVPgg0aKsWkKIKMk0tV2GbfIFuA9phxIU/s1600/CCC_square1_320.jpg" /></a></div>
<i><br /> I've never been drawn to the idea of rice pudding. I was turned off by the idea of a non-savory use of rice. Texturally, the whole thing seemed utterly unappealing. Plus, my brain automatically equates pudding with chocolate. <br /><br /> I am now ashamed of my audacity, the brazenness in that belief, my lack of imagination, my inability to see how delicious a pudding made from rice can be. <br /><br /> I now understand the appeal. Instead of repulsion, there is delight to be had in sinking your teeth into those little granules of rice, all puffed up from a nice, long cook in some milk, and suspended by a creamy and sweet concoction that struggles lovingly to hold the whole thing together. <br /><br /> Rice pudding is also infinitely customizable, and it now seems ludicrous that I scoffed at it before. I used Bittman's <u>How to Cook Everything</u> to guide me through this whole new world of rice pudding. I was so extremely excited to see that the instructions amounted to basically - stir, put in oven, stir, put in oven, stir, put in oven. Exactly the kind of thing that one can handle with an active three year old demanding continuous attention. <br /><br /> I went with a combination of tangelo, hibiscus and coconut milk for this particular pudding. This is not really the result of a concerted effort, but one of those happy accidents in which mismatched ingredients all found a home with one another. I'm still not quite sure how it was decided that the home would be rice pudding. <br /><br />The tangelos were extremely hard to not bring home. So bright, almost glaringly so, just about ready to burst with that sweet and tangy juice. So home with me they went. Dried hibiscus leaves had been hanging around in the cupboard, waiting to give a floral, tangy hand to the enterprise. Red rice (a particularly toothsome form of rice), leftover from a previous CCC challenge, was begging to be used up, and would complement the color from the hibiscus. Coconut milk gave the whole thing some heft, some sweetness, some tropical flair. I'm not sure if this fulfills the requirement of the challenge. but at least I feel proud to have tried.<br /><br />*adapted from Mark Bittman's <u>How to Cook Everything</u></i><br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span><br />
2 14-ounce cans coconut milk<br />
1/2 cup red rice<br />
5 tablespoons sugar<br />
pinch salt<br />
zest from 1 tangelo<br />
2 tablespoons fresh tangelo juice<br />
1/4 cup dried hibiscus leaves, wrapped in cheesecloth or spice bag<br />
chopped macadamia nuts, optional, for serving<br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instructions</span><br />
Heat oven to 300. In an ovenproof baking dish or saucepan, stir together coconut milk, red rice, sugar, salt, and tangelo juice/zest. Drop in the hibiscus leaves. Bake for 30 minutes, then stir. Place in oven again for 30 minutes, and stir. Then bake again for another 20-30 minutes, until the rice has plumped up and the mixture is nice and thick. Remove hibiscus leaves.Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com12tag:blogger.com,1999:blog-681530269681407123.post-24902575419240261152014-02-20T18:07:00.000+01:002014-02-20T18:37:17.759+01:00Blueberry Pomegranate Yogurt with Sage Butter and Almonds<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8iuziyIy70MOou-G4lGTrqiugdosUXwyVQS_jVMHprTabaK6NfSc-BgmsvLNiH1ei_KUtqQ_lG4UVrIosRLgGNrnoGei_W_CBb9SJCZF5jc2R2NDsGSUC646btpKp8miV-_MpurXPIu4/s1600/blueberry_pom_yogurt.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8iuziyIy70MOou-G4lGTrqiugdosUXwyVQS_jVMHprTabaK6NfSc-BgmsvLNiH1ei_KUtqQ_lG4UVrIosRLgGNrnoGei_W_CBb9SJCZF5jc2R2NDsGSUC646btpKp8miV-_MpurXPIu4/s1600/blueberry_pom_yogurt.jpg" /></a></div>
<i><br /></i>
<i>Every once in a great while, lines, shapes, forms and expanses all come together in such a way that one can actually feel the roundness, the spherical nature of the Earth. This fact, which exists in the realm of abstraction, is accumulated as knowledge, to be carried along like eggs in a basket as one travels along. </i><br />
<i><br /></i>
<i>There are times, however, when this fact becomes more that theoretical. It becomes practical and alive.</i><br />
<i>Instead of seeing the world with its immense tracts of perceived flatness, these rare and beautiful moments occur, in which we can feel the bends and curves of the world . The four dimensions of reality that we know of are actually felt. Not only known, but experienced. With sight, with sound, with touch.</i><br />
<i><br /></i>
<i>The body becomes alive, electric, taking in the sensation and rolling it around in the mind. For this moment, this brief and fleeting moment, it is as if you have been bestowed a secret from the universe.</i><br />
<i><br /></i>
<i>That electric feeling... was sparked with this yogurt. The butter, infused with the unmistakable smell and taste of fresh sage leaves is what does it. Adding butter to something that generally is served butter-free raises possibilities. So many possibilities that bend and curve the world of taste, giving glimmers and whispers of what can exist in edible form.</i><br />
<i><br /></i>
<i>Not only is there sage butter here, but blueberries and pomegranate arils glistening like jewels, dusted with a hint of cinnamon and squeeze of fresh orange juice, orange-scented yogurt, and almonds and flax seeds to give some crunch, some heft to each bite. A taste of what it means to be alive.</i><br />
<i><br /></i>
<i>I am aware that blueberries are not yet in season, but <a href="http://www.cookinglight.com/eating-smart/recipe-makeovers/seasons-best-blueberries-video-00400000046051/" target="_blank">here</a> is a video all about this fruit from Cooking Light to file away for that time, that precious precious time when blueberries make their glorious appearance once again.</i><br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span><br />
6 ounces blueberries<br />
1/4 cup pomegranate arils<br />
1/4 teaspoon cinnamon<br />
1 tablespoon fresh orange juice<br />
<br />
1 1/2 cups plain Greek yogurt<br />
1 1/2 tablespoons fresh orange juice<br />
1 1/2 teaspoons honey<br />
<br />
1/3 cup sliced almonds<br />
2 tablespoons flax seeds<br />
<br />
4 tablespoons unsalted butter<br />
pinch kosher salt<br />
8 sage leaves, torn<br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instructions</span><br />
In a small bowl, toss the blueberries and pomegranate arils with cinnamon and fresh orange juice. In another bowl, stir the yogurt, juice, and honey together. In yet another bowl, combine almonds and flax seeds. <br />
mix everything together<br />
<br />
Melt the butter and salt in a small pot over medium low heat. Add the sage leaves cook for a few moments until the butter takes on a wonderful sage fragrance. Assemble the yogurt bowls with the yogurt, berries, almond/seed mixture and a generous drizzle of sage butter. Serve immediately before the butter has a chance to harden.Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com7tag:blogger.com,1999:blog-681530269681407123.post-39830140265081094952014-02-11T18:47:00.001+01:002014-02-11T19:29:12.021+01:00Persimmon Vanilla Muffins with Streusel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKF1zzPm7sqZ2uRXX4CMx76didNc2vKXdHWxyVmj73iZiagFqBnRytpI_ga7rsGS6Y6Q9Nv801f_wJBaKFAxEmb9u-NEufP3klTF1BOoxFkrFW5N7xHvguQhYZ93KcHl4ASKS7wPQUAh4/s1600/persimmon_vanilla_muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKF1zzPm7sqZ2uRXX4CMx76didNc2vKXdHWxyVmj73iZiagFqBnRytpI_ga7rsGS6Y6Q9Nv801f_wJBaKFAxEmb9u-NEufP3klTF1BOoxFkrFW5N7xHvguQhYZ93KcHl4ASKS7wPQUAh4/s1600/persimmon_vanilla_muffins.jpg" /></a></div>
<i><br /></i>
<i>Baking muffins has become part of my routine, my comfort, my joy. My love for muffins has always burned, but previously, it was at a low and steady temperature.</i><br />
<i><br /></i>
<i>Now it has burst into all-consuming flames, and I am unable to stop myself from heading to the kitchen, whisking together some dry ingredients, mixing the wet ones, then gently combining the two and filling up those eagerly awaiting cups in the muffin tin.</i><br />
<i><br /></i>
<i>I can't quite put my finger on the reason why this passion has become an engulfing one. But I find myself taking refuge, needing refuge, in the hypnotic motions required to make a muffin. And then there is the subsequent free falling into the delightful, delicious arms of the muffin waiting to catch my feelings once they have cooled after baking. I also know that once I find out that the muffins have all been consumed, I become anxious. Jittery, really. At which point it becomes evident that muffins desperately need to be made again. And so it goes.</i><br />
<i><br /></i>
<i>99.9% of the time, the muffins that get made have chocolate chips in them. Banana muffins with chocolate chips. Orange muffins with chocolate chips. Pumpkin muffins with chocolate chips.</i><br />
<i><br /></i>
<i>This time, I strayed just a bit in my muffin making. No chocolate. And a topping was added. Chopped up persimmon in a vanilla-kissed baked good and topped with some crunchy streusel. </i><br />
<i><br /></i>
<i>These muffins were a diversion from the usual routine that has marked so many of recent days. Yet my passion for the stuff has grown even hotter. </i><br />
<i><br /></i>
<i>Want some more information about this most wonderful winter produce - the persimmon? Check out <a href="http://www.cookinglight.com/food/in-season/persimmons-perspective-00400000001126/" target="_blank">this </a>article from Cooking Light!</i><br />
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<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span><br />
1 vanilla bean, scraped<br />
1 teaspoon cinnamon<br />
1 1/2 cups flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon kosher salt<br />
<br />
1 egg, beaten<br />
1/2 cup buttermilk<br />
2 teaspoons vanilla extract<br />
1/2 cup dark brown sugar<br />
1/2 cup canola oil<br />
<br />
2 cups chopped persimmons<br />
<br />
<b>Streusel</b><br />
1/4 cup flour<br />
1/2 cup dark brown sugar<br />
4 tablespoons unsalted butter<br />
1/2 teaspoon cinnamon<br />
1/4 cup finely chopped pecans<br />
pinch kosher salt<br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instructions</span><br />
Heat oven to 350.<br />
<br />
In a bowl, whisk together the vanilla bean caviar, cinnamon, flour, baking powder, baking soda, and salt.<br />
<br />
In another bowl, stir together the egg, buttermilk, brown sugar, oil, and vanilla extract. <br />
<br />
Gently stir the dry ingredients into the wet ingredients, being careful not to overmix. Stir in the persimmon pieces.<br />
<br />
To make the streusel topping, pulse flour, sugar, butter, cinnamon, and almonds in food processor.<br />
<br />
Prepare a muffin tin with baking spray or with liners. Divide the batter amongst the cups. Divide the streusel topping amongst the batter.<br />
<br />
Bake for 2-30 minutes, until golden brown and a cake tester comes out clean.Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com7tag:blogger.com,1999:blog-681530269681407123.post-55543965301913056452014-01-31T17:49:00.000+01:002014-01-31T18:04:14.999+01:00Pizza Sauce with Anchovies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisvYrsNd9VwhJvtRNVLq_QbaDW6sVTLuaqG3IEeokcI4B9YVTPKz7wLVEbBmoOYUwKbfYwEf64L4lrmKcI8h7YeVSvhvfG4naC6D7ubPzqcvm0C51vE9pvpZCAbdT4x_lNUQD1QXG11U/s1600/pizza_sauce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisvYrsNd9VwhJvtRNVLq_QbaDW6sVTLuaqG3IEeokcI4B9YVTPKz7wLVEbBmoOYUwKbfYwEf64L4lrmKcI8h7YeVSvhvfG4naC6D7ubPzqcvm0C51vE9pvpZCAbdT4x_lNUQD1QXG11U/s1600/pizza_sauce.jpg" /></a></div>
<i><br /></i>
<i>Fog often rolls in, sweetly and meekly undulating before finally settling in to blanket the sky.</i><br />
<i><br /></i>
<i>Seldom, but not never, the fog sheds its docility and becomes an aggressor. Overtaking the skies rapidly and fiercely. Rather than creeping up on you and catching you unaware, you cannot help but notice its intrusion. </i><br />
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<i><br /></i></div>
<div>
<i>This aggressiveness is similar to that of eating anchovies on a pizza. You are happily chowing down on a slice until your mouth encounters this overly salty, briny substance. Then it becomes a punch in the face. Or the mouth, rather.</i></div>
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<i><br /></i></div>
<div>
<i>Then you become all sad, because you were quite happy eating your pizza until you ran into the anchovy. And not only are you sad, but you are confused. So confused. You usually love the flavor anchovies. And you love pizza. But why don't you love the pizza topped with anchovies?</i></div>
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<i><br /></i></div>
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<i>Then the answer hits you. You need to tame the aggressiveness. And then you can still have a pizza that has that special something that the anchovies give. </i></div>
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<i><br /></i></div>
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<i>So you started making your pizza sauce with the anchovies melted into it. And then there was no more confusion. The fog had been lifted.</i><br />
<i><br /></i>
<i>Need a pizza dough recipe to go with the sauce? Cooking Light has a great basic pizza dough recipe right <a href="http://www.myrecipes.com/recipe/basic-pizza-dough-10000001227877/" target="_blank">here</a>!</i><br />
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<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span><br />
<div>
28 ounces crushed tomatoes</div>
<div>
2 tablespoons olive oil<br />
4 anchovy fillets<br />
2 garlic cloves, minced<br />
1/2 of a small onion<br />
4-5 ounces tomato paste<br />
red pepper flakes, to taste (I like about 1/2 teaspoon of the stuff)<br />
salt, pepper, and sugar to taste, if necessary<br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instructions</span><br />
In a pot over medium low heat, add the tomatoes, oil, anchovies, garlic, onion, tomato paste, red pepper flakes. Simmer for approximately 45 minutes, until the onion is soft. Remove the onion. Adjust salt and pepper and sugar to taste.</div>
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Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com14tag:blogger.com,1999:blog-681530269681407123.post-81173053086496948762014-01-24T17:33:00.001+01:002014-01-24T17:33:55.361+01:00Greetings, changes afoot...Hello, readers! Though we almost never break the fourth wall and speak about the blog itself in our posts, we just wanted to take this special occasion to let you know that we are revamping a bit, and as such, posting will be less frequent over the next few weeks. We are preparing to build a new type of content into the site, and it's something we've been very excited about, and enjoyed working on. We can't yet say for sure when this will come online, as we'd like to link it to an upcoming redesign, but please, bear with us, and stand by! Have no fear, new recipes will still be posted regularly, but there will be a slight drop off from the usual Monday/Thursday routine. In the meantime, take care, and don't be a stranger!Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com10tag:blogger.com,1999:blog-681530269681407123.post-48861658383442385282014-01-17T17:45:00.000+01:002014-01-17T17:45:46.432+01:00Beef and Orange Dumplings <div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq16cdkaduXgqlvnKEoWvM26i_L2AvIbPz4IdgFaHY8eiHiGpwtl2gJDANYc4FusBBgf1BZRgO6oxiNxKwKFZ14aADv90zZcNmeQPFa7k21vTD2x_VsYMKG9vq7Kxc3M9pMgOOjV15pvk/s1600/beef_orange_dumplings.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq16cdkaduXgqlvnKEoWvM26i_L2AvIbPz4IdgFaHY8eiHiGpwtl2gJDANYc4FusBBgf1BZRgO6oxiNxKwKFZ14aADv90zZcNmeQPFa7k21vTD2x_VsYMKG9vq7Kxc3M9pMgOOjV15pvk/s1600/beef_orange_dumplings.jpg" /></a></div>
<i><br /></i>
<i>My faith in humanity is often challenged. Occasionally to the point of being nonexistent. From the lack of action on climate change to the lack of a truly universal health care system, I find myself in despair.</i><br />
<i><br /></i>
<i>These spirals of despair, however, are punctuated with little bursts of light that shine on the goodness in this world. One such light is the existence of dumplings. We, as a species, did good there.</i><br />
<i><br /></i>
<i>Dumplings are little edible presents. However, instead of being unwrapped with fingers and hands, with bows and papers being flung in the air with wild abandon, one’s mouth tears apart a dough to get to the delectable combination that awaits inside – be it vegetables, meats, or something sweet. </i><br />
<i><br /></i>
<i>Are not dumplings some of the absolute best food? Indeed, the answer would be yes. Yes, they are absolutely wonderful. Yes, they are absolutely delicious. How can the answer to this question be anything but an emphatic and resounding YES! </i><br />
<i><br /></i>
<i>Our love of biting into dumplings knows no bounds, so we were so ridiculously excited to get this month's Creative Cooking Crew Challenge - dumplings! This month's challenge is hosted by Joan from Foodalogue, so be sure to check back here later in the month for the link to the round-up!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_HPevjTVqjATbrUqYkmK-TO6Emu5LzOWouSOrcNusWBD31pJpfVHcut6n2bm43s583Bqdl8cG4Gfs3UnBFEqWhts6UgVYDaqdgrdN9TwAjUQnDwps8xBwJ4_BOu8rvfh1zU4HTc93JA/s1600/CCC_square1_320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_HPevjTVqjATbrUqYkmK-TO6Emu5LzOWouSOrcNusWBD31pJpfVHcut6n2bm43s583Bqdl8cG4Gfs3UnBFEqWhts6UgVYDaqdgrdN9TwAjUQnDwps8xBwJ4_BOu8rvfh1zU4HTc93JA/s1600/CCC_square1_320.jpg" /></a></div>
<i><br /></i>
<i><br /></i>
<i>Here we filled wonton wrappers with minced Kobe beef, 5-spice powder, and a bit of orange flavor. The dumplings were boiled and then coated with a serving sauce spiked with a hint of orange blossom water. Heaps of freshness were added before serving as well - mint leaves, scallions, and slices of jalapenos (for those who have a taste for spicy). A restoration of faith in the good.</i><br />
<i><br /></i>
<i>Note: I adore the book Asian Dumplings by Andrea Nguyen - her book has been a huge influence on any dumpling prowess I may possess. I wholeheartedly suggest picking up her book if you are interested in dumpling making!</i><br />
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<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span></div>
<b>For the dumplings:</b><br />
5-6 ounces Kobe beef, minced<br />
2 garlic cloves, minced<br />
1 tablespoon minced fresh ginger<br />
1 tablespoon soy sauce<br />
1 teaspoon rice wine<br />
1/2 teaspoon 5-spice powder<br />
pinch kosher salt<br />
1/4 teaspoon freshly ground black pepper<br />
1 tablespoon cara cara orange juice<br />
splash orange blossom water<br />
1 teaspoon coconut oil, melted<br />
<br />
<b>For assembling the dumplings:</b><br />
25-30 wonton wrappers<br />
beef mixture<br />
small bowl of water<br />
<br />
<b>For the serving sauce:</b><br />
1 tablespoon soy sauce<br />
2 tablespoons canola oil<br />
1/2 teaspoon orange blossom water<br />
2 tablespoons cara cara orange juice<br />
pinch 5-spice powder<br />
1 tablespoon sesame oil<br />
handful sliced jalapenos<br />
2 garlic cloves, minced<br />
torn scallions<br />
generous handful of torn mint leaves<br />
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<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instruction</span><br />
<b>To make the filling:</b><br />
In a medium bowl, mix the beef with the garlic and ginger. In a small bowl, whisk soy sauce, rice wine, 5-spice, salt, pepper, orange juice, orange blossom water, and oil. Pour the mixture over the beef mixture. Set aside, allowing the flavors to come together for at least 30 minutes. <br />
<br />
<b>To assemble the dumplings:</b><br />
Take a wonton wrapper and place in the palm of your hand. Place ½ tablespoon of the mixture in the middle. Dab water around 3 adjacent edges and fold into a rectangle shape. Then bring the ends together to make a round-ish sort of shape. Repeat until the mixture has been used up (makes 25-30 dumplings).<br />
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<div>
Bring a large pot of water to boil. Drop 6 or 7 dumplings into the water. Once the dumplings float to the top, allow them to cook for three more minutes. Use a slotted spoon to remove the dumplings. </div>
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<br /></div>
<div>
<b>To make the serving sauce:</b></div>
<div>
Place dumplings in shallow serving dish. Stir together soy sauce, canola oil, orange blossom water, orange juice, 5-spice powder, and sesame oil. Pour mixture over dumplings. Scatter jalapenos, garlic, scallions, and mint leaves on top.</div>
Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com20tag:blogger.com,1999:blog-681530269681407123.post-16574569886851729322014-01-13T17:45:00.000+01:002014-01-13T19:32:34.480+01:00Garlic Bread with Everything<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98XgyQAvFTFDP9uCGhzh42y7wE-mYDp525jZgvp9qMGKQRuAQuAE2e9cEfgmabP_qhU8aeFTEJt_YyM_kq9UoAC2DsqZM9le-tytDlTt0F16GsPg4oeXR5kLmhXNoJIq44yInnwd6pOE/s1600/herb_garlic_bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98XgyQAvFTFDP9uCGhzh42y7wE-mYDp525jZgvp9qMGKQRuAQuAE2e9cEfgmabP_qhU8aeFTEJt_YyM_kq9UoAC2DsqZM9le-tytDlTt0F16GsPg4oeXR5kLmhXNoJIq44yInnwd6pOE/s1600/herb_garlic_bread.jpg" /></a></div>
<i><br /></i>
<i>There are times when, in order to have a healthy relationship, one must first leave it. Then, and only then, can an improved, a mature relationship be forged. </i><br />
<i><br /></i>
<i>And so it is with garlic bread. Previously, I had been serving it large amounts of pasta. And a small amount of vegetables. It became too much. Too much carbohydrates. Too much garlic. Too much competition with the rest of the meal. Eventually, the bread fell off the menu and out of my life.</i><br />
<i><br /></i>
<i>Recently, I started reminiscing about this former flame, craving its warmth and toasty garlicky goodness. It had been years since we last saw each other, but I knew it was time to see each other again.</i><br />
<i><br /></i>
<i>A reunion was hastily put together, but this time, no pasta would welcome its return. It would be a pleasure to be enjoyed in and of itself. Not an afterthought to an already delicious meal. But a shiny star in its own right. A shiny herb-laden, garlicky star. With perhaps some vegetables served on the side. Or perhaps not.</i><br />
<i><br /></i>
<i>I do not employ a stingy hand in making this bread. It is an abundance, an excess of herbs and garlic and butter. A sprinkling of spices is mixed in as well to perk up the flavors of the basil, parsley, scallions, and the garlic. A bit of lemon acts as a brightener. </i><br />
<i><br /></i>
<i>The excess becomes apparent while eating, as leaves of basil or pieces of scallion may fall of in the process. If that happens, just pick them up, put them back, and enjoy the glorious, buttery exuberance of taste. Maybe my relationship with garlic bread is not actually mature, but that is neither here nor there. I will happily rollick in the gluttony.</i><br />
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<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span><br />
1/8 teaspoon cayenne pepper<br />
1/4 teaspoon ground sumac<br />
1/2 teaspoon freshly ground black pepper<br />
3/4 teaspoon kosher salt<br />
1/4 teaspoon smoked paprika<br />
1/4 teaspoon lemon zest<br />
1 cup packed torn basil leaves<br />
1 cup parsley<br />
2 chopped scallions<br />
8 cloves garlic, minced<br />
1/2 cup unsalted butter, softened<br />
1 tablespoon Greek yogurt<br />
1 teaspoon fresh lemon juice<br />
1 loaf crusty bread - I used a baton of sourdough because I'm obsessed with sourdough bread<br />
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<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instructions</span><br />
Heat oven to 375.<br />
<br />
In a small bowl, mix cayenne, sumac, black pepper, salt, smoked paprika, and lemon zest. In a big bowl, mix together the basil, parsley, scallions and garlic. Sprinkle the seasonings over the herb mixture and toss. In another big bowl, mix together softened butter, yogurt and lemon juice. Fold the herbs and seasonings into the butter. It may seem unlikely that the butter will take in all those herbs, but it will. Oh it will.<br />
<br />
Slice the bread lengthwise and slather the herb garlic butter over the entire thing. Bake 8-10 minutes, until toasty and butter has melted into the bread.Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com11tag:blogger.com,1999:blog-681530269681407123.post-67767000260482231462014-01-09T18:20:00.002+01:002014-01-09T18:25:00.533+01:00Spice Mix with Sesame and Thyme<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlagYv-Q2Aa4Og57D8jd3TWnIxeUm3Zt8vyrdA0L2ntkfQIIojUQoFCrOfH11cAH6Yox_fQVF6f9S-jyxkFmI5UmtXiYKef9SiBR5Fk32ZGDN4ka3pgPmneLRyPutm_7piXCIOh02WbY/s1600/spiceMix01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlagYv-Q2Aa4Og57D8jd3TWnIxeUm3Zt8vyrdA0L2ntkfQIIojUQoFCrOfH11cAH6Yox_fQVF6f9S-jyxkFmI5UmtXiYKef9SiBR5Fk32ZGDN4ka3pgPmneLRyPutm_7piXCIOh02WbY/s1600/spiceMix01.jpg" /></a></div>
<i><br /></i>
<i>Some days start too early. And generally as a result of strange noises. The blare of foghorns punctuating the stillness of the night. Loud metallic sounds clanging on asphalt. The ambient noises of people chatting, car doors opening and shutting, and engines starting or stopping. Nugget boys lugging their owl suitcase into mom and dad's room at 3 am and accidentally banging it on every piece of furniture along the way. Small puff cats yelling loudly into your ear to lift the covers up so that they may snuggle under the warmth of blankets.</i><br />
<i><br /></i>
<i>Those are the days that need help. They need more. More deliciousness, more love, more fun, more coffee, more stimulation to keep one's eyes from closing before the appointed bedtime hour.</i><br />
<i><br /></i>
<i>A seasoning mix like this can help on such a day. It livens up everything from toast to eggs to a bowl of mixed salad greens. The sesame seeds give an earthy crunch in your mouth, which is then punctuated by the fresh woodsy taste of thyme and some bright and happy lemon zest. A little pinch of some fennel, lavender, allspice, espresso powder, and nutmeg, and some salt, of course, rounds it out. The day may have started too early, but it did allow for more chances to use this.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM36los2bAQ3-cbscy6NEqV_Od6qXHD1fjs2Rfnmh8RALt98iOeofNyaqNQ8GK_DdNXcJE8LQw183-1UNzAxu-3Qt7t3F_iORiLrSHPLNiU0dzsNB0H1FJPWK1NcIAtPz-8qQ9rlC3qyM/s1600/spiceMix03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM36los2bAQ3-cbscy6NEqV_Od6qXHD1fjs2Rfnmh8RALt98iOeofNyaqNQ8GK_DdNXcJE8LQw183-1UNzAxu-3Qt7t3F_iORiLrSHPLNiU0dzsNB0H1FJPWK1NcIAtPz-8qQ9rlC3qyM/s1600/spiceMix03.jpg" /></a><br />
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<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span><br />
2 tablespoons roasted sesame seeds<br />
1/2 teaspoon kosher salt<br />
1/2 teaspoon lemon zest<br />
sprinkling of freshly grated nutmeg<br />
1/4 teaspoon black pepper<br />
1/4 teaspoon allspice<br />
1 teaspoon fresh thyme leaves<br />
1/8 teaspoon espresso powder<br />
1/8 teaspoon ground fennel seeds<br />
pinch ground dried lavender<br />
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<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instruction</span><br />
It occurs to me that you could dry the lemon zest to store it for longer, and then perhaps substituting substituting dried thyme for the fresh (though one should reduce the amount of thyme used if using the dried). I used this up rather quickly, so I didn't encounter storage issues.<br />
To make, just mix everything together and sprinkle away!Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com7tag:blogger.com,1999:blog-681530269681407123.post-11925527669670971632014-01-06T16:51:00.000+01:002014-01-06T16:51:08.643+01:00Baked Eggs with Cream, Rosemary and Orange<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9S4m1mzRwtc3uvGGIKH7ZgTbES_2Z-ztdt9w9zlnkg2L9jbZqM0HCg7p6BDKh_7Krg3ZogCem9XIjtTttl3VHrSb5SZTM9nia-Kgb1DO-46Zxw3jbNG7Bj2b_zixA0I8gntxndOuEBfw/s1600/baked_eggs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9S4m1mzRwtc3uvGGIKH7ZgTbES_2Z-ztdt9w9zlnkg2L9jbZqM0HCg7p6BDKh_7Krg3ZogCem9XIjtTttl3VHrSb5SZTM9nia-Kgb1DO-46Zxw3jbNG7Bj2b_zixA0I8gntxndOuEBfw/s1600/baked_eggs.jpg" /></a></div>
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<i>Expectations are constantly being challenged and upended, and in the process, becoming the unexpected.</i><br />
<i><br /></i>
<i>Like when your child asks for a book about black holes. One's expectation is not that the child follows up repeatedly with a recommendation that the puff cat JiJi needs to have the book read to her as well. </i><br />
<i><br /></i>
<i>Or take Christmas morning. One expects, after sharing quarters with the little guy for some time now and having a good idea about his sleeping habits, that this child would be well awake by 6 am. Of course, this is the first and only time that the kid decides to sleep in to 8 am, the exact morning, of course, I would have loved him being awake early. </i><br />
<i><br /></i>
<i>Or when said child is told not to climb on furniture, then climbs on furniture and subsequently falls and hurts a tooth. One expects the child to have "learned a lesson" and stop doing the action that got him hurt. Ha.</i><br />
<i><br /></i>
<i>When expectations are actually met, the experience can be so novel, so seldom occurring, that one must revel in all its glory. When a small pot of eggs, doused in cream, fresh, piney rosemary, and sweet, tangy orange is placed in front of you baring its soul, you know exactly what to expect - a rich, creamy, fragrant, slightly sweet breakfast treat. Each bite is a lovely sensation, never hiding itself, never more or less than what it is. An open book of sumptuous breakfast expectation met with aplomb. </i><br />
<i><br /></i>
<i>Need some more baked egg recipe ideas? Cooking Light has some <a href="http://www.myrecipes.com/recipe/baked-eggs-en-cocotte-with-onions-10000001891938/" target="_blank">here</a> and <a href="http://www.myrecipes.com/recipe/simple-baked-eggs-10000001687642/" target="_blank">here</a>! Such a fun way to enjoy the incredible, edible egg!</i><br />
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<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span><br />
<b>For each ramekin:</b><br />
2 tablespoons heavy cream<br />
1 teaspoon olive oil<br />
1 teaspoon fresh rosemary leaves<br />
pinch salt, pepper, allspice<br />
1/4 teaspoon orange zest<br />
1/2 teaspoon blood orange juice<br />
1 egg<br />
Parmesan cheese, for serving<br />
olive oil, for serving<br />
orange wedge, for serving<br />
crusty bread, for serving<br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instructions</span><br />
For each ramekin, pour in cream, olive oil, rosemary, spices, orange zest, and orange juice. Crack egg into the mixture. Bake at 350 for about 15 minutes, until the eggs have set. Sprinkle Parmesan cheese and drizzle some olive oil on top. Serve with orange wedge and crusty bread.Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com6tag:blogger.com,1999:blog-681530269681407123.post-32541410800351768082014-01-02T18:30:00.000+01:002014-01-02T18:48:23.292+01:00Super Simple Orange Honey Popsicles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFXoqkZlo1ARSxgNFp2eDyLZjdmhO-YXyOF-OGjZUtby323U665E2bN-IYbs7gDUql4GPpXIDwwJv_m174E3A_aufPKVgwCJxWZMPRw_qf2ADSU8Mk8yxDQk5Mgw8ijlhVirW7RmVXh8/s1600/orange_popsicles.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFXoqkZlo1ARSxgNFp2eDyLZjdmhO-YXyOF-OGjZUtby323U665E2bN-IYbs7gDUql4GPpXIDwwJv_m174E3A_aufPKVgwCJxWZMPRw_qf2ADSU8Mk8yxDQk5Mgw8ijlhVirW7RmVXh8/s1600/orange_popsicles.jpg" /></a></div>
<i><br /></i>
<i>Over the past few weeks, Max has put in the following food requests:</i><br />
<i><br /></i>
<i>1) Magic School Bus Bread</i><br />
<i><br /></i>
<i>2) Aurora Borealis Cookies</i><br />
<i><br /></i>
<i>3) Popsicles</i><br />
<i><br /></i>
<i>The first two requests elicited similar responses from me. </i><br />
<i> a) Panic. Upon which I would say no, I can't do that.</i><br />
<i> b) Guilt. Upon which I would say yes, yes I can do this. </i><br />
<i> I can make Magic School Bus Bread if I put my mind to it, only to have it vaguely, if you squint and actively use your imagination does it in any way resemble some sort of bus, and yes, I can make aurora borealis cookies if we paint them the colors of an aurora and they will most definitely end up looking like the auroras despite having zero artistic talent, and then in the end the cookies look nothing, and I mean nothing, like an aurora borealis.</i><br />
<i><br /></i>
<i>So when the request for the popsicles came in, it was a breath of fresh air. Of course, Max, of course we can make popsicles! This I can handle. So the little guy and I headed to the kitchen, blended some mandarin oranges with Greek yogurt, honey, and vanilla extract, froze it, and then had popsicles. So easy, even I can handle it.</i><br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span><br />
3 cups of segmented mandarin oranges (I needed about 6 medium sized ones)<br />
3 tablespoons Greek yogurt<br />
1 1/2 tablespoons honey<br />
1 1/2 teaspoons vanilla extract<br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instructions</span><br />
Blend all ingredients together (I used my immersion blender). Strain out the pulp. Pour into popsicle molds and freeze.Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com8tag:blogger.com,1999:blog-681530269681407123.post-76164564393020091442013-12-23T16:53:00.000+01:002014-01-30T21:55:28.543+01:00Anise Mocha, A Christmas Coffee<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bEVjd61rJyoOAiIoZjDcILgYrPO5j3rzJ8Yqv8RL3H1fOc-xl89KsA4_mXlzRPtCEuMGAzFa1fc8ZWcGbfkL1oDGyy-OOK3GG5ZoQF7To3eEH2wTe2fPmmc8jwnM5Va1bd7lkMBD2E/s1600/anise_chocolate_coffee1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bEVjd61rJyoOAiIoZjDcILgYrPO5j3rzJ8Yqv8RL3H1fOc-xl89KsA4_mXlzRPtCEuMGAzFa1fc8ZWcGbfkL1oDGyy-OOK3GG5ZoQF7To3eEH2wTe2fPmmc8jwnM5Va1bd7lkMBD2E/s1600/anise_chocolate_coffee1.jpg" /></a></div>
<br />
<i>My Christmas list this year includes the following items:<br />1) Max singing and dancing to," I Want a Hippopotamus for Christmas"<br />2) The Christmas tree to remain decorated for just one day<br />3) And lastly, find at least one other use for my anise oil. This poor, lonely oil just sits and sits, hoping in vain to be the one pulled out of the dark cupboard and get some fresh air when the cupboard door is opened. <br /><br />Number one has happened and was obviously the highlight of my entire year. My entire life. I can die a happy woman now.<br /><br />Number 3 is right here. A creamy, chocolaty anise coffee, made with Gevalia coffee. The anise oil was so pleasantly surprised to be the one chosen to be taken from the cupboard. I should note that I liked the drink both with and without the addition of cinnamon and clove, so do whatever strikes your fancy! <br /><br /> I've gotten two out of my three items on my wishlist. Seeing as the pig and puff cats see the Christmas tree as their own personal toy, batting off ornaments and proudly bringing them up to the bedroom during the night to show off their hunting skills, I fear this one will never happen. But that's okay. Two out of three ain't bad.<br /><br /> And if like the rest of us, you could use a little help for the holidays, Kraft is here to help! Save up to $20 with <a href="http://coupons.target.com/kraft-coupons">coupons</a> on participating Kraft products at Target. So you definitely want to print out the Gevalia coupon when you make this drink! </i><br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01VXUWB0bIKf6XtsA7Z5aQdSvxLcG02x_ZJt0iYr95pQGwwM6y-6V5qHsGXiQZEDzWeksinww9YAT__X3cveDKmWZFyq_57e-tf_9HtzUrQAsaN9iw791YWWK-tcvXWAZV-foGbvq7sQ/s1600/anise_chocolate_coffee2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01VXUWB0bIKf6XtsA7Z5aQdSvxLcG02x_ZJt0iYr95pQGwwM6y-6V5qHsGXiQZEDzWeksinww9YAT__X3cveDKmWZFyq_57e-tf_9HtzUrQAsaN9iw791YWWK-tcvXWAZV-foGbvq7sQ/s1600/anise_chocolate_coffee2.jpg" /></a></div>
<div>
<br /></div>
<div>
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span><br />
Gevalia House Blend Coffee<br />
1/4 teaspoon cinnamon (optional)<br />
1/2 teaspoon whole cloves (optional)<br />
Brewed Gevalia House Blend Coffee<br />
1 cup heavy cream<br />
1/3-1/2 cup semisweet chocolate chips<br />
scant 1/4 teaspoon anise oil<br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instructions</span><br />
If you are feeling fancy, add the cinnamon and cloves to the coffee grounds before brewing. If not, just brew the coffee to your desired strength. I like 1/2 cup of coarsely ground coffee in my french press.<br />
<br />
Mix the heavy cream and chocolate chips in a microwave-safe bowl/cup. Heat gently, stirring every 30 seconds, until the chocolate has melted into the cream. Stir in the anise oil. Fill a mug halfway with the coffee then top off with the chocolate anise mixture. Use an aerolatte or immersion blender on the coffee drink to get it foamy.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
_____________________________________________<br />
<br />
From shopping for gifts to planning family dinners, it’s hard to keep up with all your holiday to-do’s. This year, Kraft is helping out with great weeknight meals and entertaining ideas to make the season a little bit easier. Plus, Kraft is offering up to $20 in <a href="https://tracking.tapinfluence.com/trk/5sZic/DyfIL/c?r=Jp4T%2BEVmSNU9lN6EwtUc%2Fm54c68DS9wsdtqOhtFhOz4WQ%2BrXluAnSQ%3D%3D">coupons</a>, redeemable exclusively at Target, to make food shopping easier and to help you have a happy holiday season.<br />
<br />
This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.<br />
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Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com12tag:blogger.com,1999:blog-681530269681407123.post-23790525164121470392013-12-19T17:10:00.002+01:002013-12-19T17:23:08.186+01:00Chocolate Peppermint Crackers, or a Thin Mint Copycat Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSM6rHlgLrcdYLlrpCZzje-z8RPJgT6529pQKwIIGwbH9BeUggsEQt9tQBKtxoEk_GxUVdUuaCJeRaZXOVEvox07n0ZFPcK9DnncNhmQZxXvyhW5l5xufJjjl7usUlMHHX8b4iDmK9QPA/s1600/thin_mints.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSM6rHlgLrcdYLlrpCZzje-z8RPJgT6529pQKwIIGwbH9BeUggsEQt9tQBKtxoEk_GxUVdUuaCJeRaZXOVEvox07n0ZFPcK9DnncNhmQZxXvyhW5l5xufJjjl7usUlMHHX8b4iDmK9QPA/s1600/thin_mints.jpg" /></a></div>
<i><br /></i>
<i>I feel as though I should be ashamed of this post. Four ingredients, and one is Ritz crackers. </i><br />
<i><br /></i>
<i>It works. Oh it works. In starting out as a short cut version of the adored thin mint cookie, that wonderful chocolate mint cookie sold by adorable girl scouts, it manages to surpass it. The buttery flakiness of the cracker is so utterly satisfying to crunch and coats your mouth with that delicious fatty taste, and then your tongue hits those flakes of salt and becomes smitten by the unexpected encounter with a new flavor. The chocolate peppermint combination is always so refreshing, and the candy cane topping on these gives your teeth something to savor, to linger over. We are unable to resist making these each and every year. </i><br />
<i><br /></i>
<i>I suppose one could make their own butter Ritz-like crackers. But that is for a more ambitious person than me. I'm not convinced it would be worthwhile to do so. The Ritz crackers are perfect. So I embrace its ease, though I do make a panicked phone call to my mom right as I'm going to make them and demand to know if I need to use peppermint or mint oil in these. So finally, finally, I wrote it down. I'm quite sure my mom appreciates my foresight this year.</i><br />
<i><br /></i>
<i>These are just so incredibly easy, with only a bit of assembly necessary. The kind of assembly where you put on a ridiculously awesome cheesy holiday movie like Love, Actually, plug in all the holiday lights, sit down with your chocolaty project, and revel in the cheesy glory of it all. No shame necessary.</i><br />
<i><br /></i>
<i>Need more Christmas treats? Click <a href="http://www.cookinglight.com/entertaining/holidays-occasions/christmas-cookie-recipes-00412000079037/" target="_blank">here</a> for a cookie slideshow from Cooking Light - so much festive deliciousness!</i><br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span><br />
2 cups dark chocolate melting wafers<br />
1/2 teaspoon - 3/4 teaspoon peppermint oil<br />
25 Ritz crackers<br />
peppermint chips or crushed candy cane, for sprinkling<br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instructions</span><br />
Line a baking sheet or two with wax paper. Melt the chocolate wafers (I used the microwave, stirring every 30 seconds), and stir in the peppermint oil. Coat each cracker entirely with chocolate, and place on the wax paper. Sprinkle peppermint chips or crushed candy cane on top. Repeat for each cracker. Once the chocolate has hardened, consume copiously!Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com12tag:blogger.com,1999:blog-681530269681407123.post-54676457697933614882013-12-16T17:20:00.002+01:002013-12-16T17:31:26.648+01:00I Can't Believe It's Not Butter "Deliciously Simple" and Country Crock "Simply Delicious," A Review<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_2s5UKVDna10a5qcnfj4VAKIB-PZnmNVDnjJZdW8exGeJD0uD2IzmfMJWNRX5Ob8S6zAx4QgV8Y5byI3BSUqjdwiz9K_Wz9CyCKHM8fZ-BwtnxO3E4t7qlkxDTGAFLpu4xT_js6T95Ss/s1600/Unilever_spreads.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_2s5UKVDna10a5qcnfj4VAKIB-PZnmNVDnjJZdW8exGeJD0uD2IzmfMJWNRX5Ob8S6zAx4QgV8Y5byI3BSUqjdwiz9K_Wz9CyCKHM8fZ-BwtnxO3E4t7qlkxDTGAFLpu4xT_js6T95Ss/s1600/Unilever_spreads.jpg" /></a></div>
<br />
It can be a lonely existence for butter, hanging out alone amongst the eggs, and milks, and cheeses. Part of the group, but yet, so very very different. So alone. And especially these days, as sticks of butter are quickly being placed in the refrigerator, and almost immediately, taken back out of the refrigerator and turned into various holiday treats, leaving no time for mingling. And nothing to top our toasts.<br />
<br />
Luckily, Unilever took pity on our single sticks of butter and sent some friends, some family to keep it company. Unilever has two new spreads - I Can't Believe It's Not Butter <i>Deliciously Simple</i> and Country Crock <i>Simply Delicious</i>. These two spreads use simple ingredients like yogurt, canola oil, and salt. <br />
<br />
<a href="http://hskilletcookingreview.blogspot.com/2013/12/i-cant-believe-its-not-butter.html" target="_blank">CLICK HERE TO READ THE FULL REVIEW.</a><br />
<br />
During our tasting, Max and I sampled the spreads, and as a control, we had a beloved butter out to compare along side...Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com36tag:blogger.com,1999:blog-681530269681407123.post-32784121529936073372013-12-12T17:42:00.000+01:002013-12-12T17:56:55.112+01:00Lettuce Corn Leek Gratin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_azPRVjr-rUjCDHUvGRmJM_EgIpiNpv7HvL8fz1Sqb1SDXVT-glO8gC29pLi2LqxBDt1RlHSvbzkgrfBhOnDghhZd7W2UTLoddq9RaKOqP0tsHKO3KJi8k_PxIVjvXbZVOtjIyKc-DY/s1600/lettuce_corn_leek_gratin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_azPRVjr-rUjCDHUvGRmJM_EgIpiNpv7HvL8fz1Sqb1SDXVT-glO8gC29pLi2LqxBDt1RlHSvbzkgrfBhOnDghhZd7W2UTLoddq9RaKOqP0tsHKO3KJi8k_PxIVjvXbZVOtjIyKc-DY/s1600/lettuce_corn_leek_gratin.jpg" /></a></div>
<i><br /></i>
<i>The English language has some truly horrendous sounding words. Take for instance, the word "hoist," "or its stunningly appalling relative, "moist." Say those words aloud. Does one not now feel as though dirt has accumulated on the skin and then drowned in layer of cooking oil? It is self-evident that the combination of o-i-s-t is awful. Simply awful. </i><br />
<i><br /></i>
<i>Other dreadful words include:</i><br />
<i>gibbous</i><br />
<i>oil</i><br />
<i>glue</i><br />
<i>fork</i><br />
<i>foyer</i><br />
<i>turkey</i><br />
<i><br /></i>
<i>On the other hand, there are words that are absolutely glorious to say. Like "gratin." Gratin is a wonderful word to say. It sounds so primal, so earthy. I adore the way that "gr" sound is pushed from your mouth, as though you are blowing a bubble of happiness into the air. Maybe that is exactly what it is. Happiness, if one transforms the sonic expression into a dish to be devoured. </i><br />
<i><br /></i>
<i>I must confess, I'm still not quite sure what exactly a gratin is. I think it is cheesy and goes in the oven? If so, then this is a gratin. If indeed that is not the requirement for being a gratin, then lets just use the word because I like it.</i><br />
<i><br /></i>
<i>For this gratin, I took a head of lettuce, chopped up the leaves, added sliced leeks and frozen corn, and covered them in a cheesy, creamy sauce spiked with just a bit of horseradish and Dijon mustard. Panko breadcrumbs seasoned with lemon zest litter the top. A dish that tastes as good as it sounds.</i><br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span><br />
1 head butter lettuce, chopped<br />
1 1/2 cups frozen corn<br />
1 leek, , washed and sliced<br />
3 garlic cloves, minced<br />
olive oil<br />
kosher salt<br />
freshly ground black pepper<br />
<br />
1 cup heavy cream<br />
1 cup chicken broth<br />
1 1/2-2 cups grated cheddar<br />
1 teaspoon prepared horseradish<br />
1/4 teaspoon Dijon mustard<br />
1/2 teaspoon smoked paprika<br />
kosher salt<br />
freshly ground black<br />
<br />
1/2-1 cup panko<br />
1 teaspoon lemon zest<br />
sprinkle kosher salt<br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instructions</span><br />
Heat oven to 375. In large baking dish (I used my dutch oven), place chopped lettuce, corn, leek, garlic. Drizzle with olive oil, and sprinkle salt and pepper. In a large bowl, whisk together cream, broth, cheddar, horseradish, Dijon mustard, smoked paprika, salt and pepper. Pour the cheesy, creamy liquid over the lettuce mixture. Sprinkle top with panko and use microplane to grate lemon zest over top.<br />
<br />
Bake until top is golden brown and the casserole is bubbly and cheese is melted - about 30-45 minutes.Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com11tag:blogger.com,1999:blog-681530269681407123.post-36917726189457702532013-12-09T17:33:00.001+01:002013-12-09T17:33:42.748+01:00Spinach Mandarin Pasta Salad with 5-spice Honey Dressing, a Recovery Pasta Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-yDJSXBUsmzAyoYvSHQPbV3G-IeL0kjuBdzzHeeYGtVZtrjvppMqTIJtiyD87Nt5JJ-tKp0CkSxWkdgVBe9IRobuhqkVcGuCVpIM9EMCkbORoV3nEb824DZVUu_75k5jQllZjIEqwdQ/s1600/recovery_pasta_salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-yDJSXBUsmzAyoYvSHQPbV3G-IeL0kjuBdzzHeeYGtVZtrjvppMqTIJtiyD87Nt5JJ-tKp0CkSxWkdgVBe9IRobuhqkVcGuCVpIM9EMCkbORoV3nEb824DZVUu_75k5jQllZjIEqwdQ/s1600/recovery_pasta_salad.jpg" /></a></div>
<i><br /></i>
<i>After an unexpected bout of food poisoning (I suppose there isn't an expected one. If so, perhaps one should reconsider his or her life choices), I could feel the utter depletion of vitamins and nutrients in my body. Everything in my being - from my eyeballs to my skin to hair, felt washed out, gray, the complete opposite of vibrancy and vigor. </i><br />
<i><br /></i>
<i>The soft, muffled cries for help from my bloodstream became hard to ignore. As energy was still a bit lagging, a salad, with its inherent brightness and variety as well as its ease of preparation, seemed the best way to go about addressing the lack of vital nutrients. Here is a pasta salad with spinach, mandarin, some absolutely stunning Romanesco cauliflower, and some other goodies, topped with a gingery 5-spice honey dressing.</i><br />
<i><br /></i>
<i>Though the offending food also contained pasta (pasta primavera actually, ala Seinfeld), that apparently did not deter me from using it in my salad. Sometimes the very thing that leads to our downfall can be the same thing that leads to recovery.</i><br />
<i><br /></i>
<i>For more great pasta salad ideas, click <a href="http://www.cookinglight.com/food/recipe-finder/pasta-salad-recipes-00400000001007/" target="_blank">here</a>. Cooking Light has put together a slideshow of 25 pasta salad recipes - how can one not love the infinite possibilities that this dish has to offer?</i><br />
<br /><span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span><br />
<b>For the salad:</b><br />
1/2 of a large red onion, thinly sliced<br />
lemon wedge<br />
drizzle of olive oil<br />
kosher salt<br />
freshly ground black pepper<br />
<br />
2 cups chopped spinach leaves<br />
1 1/2 cups mandarin orange segments<br />
5 cups cooked pasta (I used shells, but use whatever floats your boat)<br />
1 cup chopped Romanesco cauliflower (feel free to substitute regular cauliflower, the Romanesco is just so beautiful!)<br />
2 scallions, chopped<br />
3 small carrots, chopped<br />
1/4 cup chopped jicama<br />
1/4 cup sunflower seeds<br />
<br />
<b>For the dressing:</b><br />
1/3 cup canola<br />
1/4 cup white wine vinegar<br />
2 tablespoons soy sauce<br />
4 teaspoons honey<br />
lots of black pepper<br />
pinch kosher salt<br />
1 teaspoon freshly grated ginger<br />
1/4 teaspoon 5-spice powder<br />
<br />
<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instructions</span><br />
<b>For the dressing:</b> Whisk all the ingredients together. <br />
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<b>For the pasta salad:</b> In a small bowl, drizzle the onion slices with a bit of lemon juice, a bit of olive oil, kosher salt, and freshly ground black pepper. Mix the red onion with the spinach, mandarin orange, pasta, cauliflower, scallions, carrots, jicama, and sunflower seeds. Sprinkle with a pinch of kosher salt and freshly ground black pepper. Drizzle dressing over the salad, and use tongs to toss together.Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com6tag:blogger.com,1999:blog-681530269681407123.post-77843857339105393262013-12-05T16:54:00.001+01:002013-12-05T17:28:31.962+01:00Chocolate Coated Dried Apricots with Toasted Nuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveCyNWRGD-d8EHQJPnuw7FLUv45y5XTkPeAqJyjhRfIKItVuBbW23fMuZGYF9AzVnKFyKsQO31AmuM5QTIc5kM339aD8-dDbomKsl8qdUzaiSPctCgedhQ6vYjrlFi4Ymlf49nQe44y8/s1600/chocolate_dipped_apricots.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveCyNWRGD-d8EHQJPnuw7FLUv45y5XTkPeAqJyjhRfIKItVuBbW23fMuZGYF9AzVnKFyKsQO31AmuM5QTIc5kM339aD8-dDbomKsl8qdUzaiSPctCgedhQ6vYjrlFi4Ymlf49nQe44y8/s1600/chocolate_dipped_apricots.jpg" /></a></div>
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<i>When faced with an insect inside the home, my first instinct is to kill it. Murder it. Cease its existence. It is, perhaps, a macabre way of handling the situation. But I just want the thing out of my life.</i><br />
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<i>So it was definitely strange when I saw the bee at the kitchen window and didn't have the urge to kill it. I instead wanted to save it. An especially strange response, when one considers its ability to sting. Maybe I've read too many articles about the declining bee populations, maybe my heart went out to this struggling little creature, maybe I was just hoping to bring back some good karma in the form of honey - who knows. But I surprised myself with this anti-bloodthirsty side of me.</i><br />
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<i>I opened the window, hoping the bee would somehow make its way out. It did not. So I waited for it to calm down a bit, let it climb on a scallion, placed it in a cup, and got the bee outside. </i><br />
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<i>And I continue to surprise myself in other ways. I've been vehemently anti-dried-fruit for so long. Yet, here I am happily eating them. Though, it is hard to resist anything when coated with chocolate and almonds. Life is full of surprises. A fact that became quite clear to the spider I smashed with my child's play baseball bat.</i><br />
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<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span><br />
1/2 pound dried apricots<br />
6 ounces semisweet or dark chocolate chips<br />
2 tablespoons coconut oil<br />
1/4 teaspoon almond extract<br />
1/2 cup toasted almonds and/or hazelnuts and/or sunflower seeds<br />
fleur de sel<br />
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<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instructions</span><br />
Melt the chocolate with the coconut oil in a double boiler or very carefully in a microwave. If using a microwave, heat it in 30-second intervals, and stir. Once the chocolate has melted, add in the almond extract. Dip a dried apricot in the chocolate mixture, then into a bowl of toasted nuts. Place on a baking sheet covered with wax paper. Sprinkle the coated apricot with a bit of fleur de sel. Repeat for each apricot. I keep these in the fridge once coated.Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com7tag:blogger.com,1999:blog-681530269681407123.post-86637400600536966762013-12-02T17:04:00.001+01:002013-12-02T17:23:10.336+01:00Crunchy Breakfast Bowl with Cereal, Seeds, Almonds, Ginger, and Fruit<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNinSJfC_PG14QC50y-_9GNI6zjdWL13v1uJ9YE1FsCj0P3oMPaAMTGiWbTG65EMlKg-BvpHdGm8vD_-6JeIcVYav2-K2kB2R4XDAOPDddBIyRwX10N3c90_dQ1RXwCF2MpijHyJ_qjQ/s1600/breakfastBowl_wCereal.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNinSJfC_PG14QC50y-_9GNI6zjdWL13v1uJ9YE1FsCj0P3oMPaAMTGiWbTG65EMlKg-BvpHdGm8vD_-6JeIcVYav2-K2kB2R4XDAOPDddBIyRwX10N3c90_dQ1RXwCF2MpijHyJ_qjQ/s1600/breakfastBowl_wCereal.jpg" /></a></div>
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<i>Hot cereal and grains get all the attention. Yes, it is fall/winter in some places, so it is cold. But hot cereal is the thing that everyone plays with. Adds to. Personalizes. Loves. <br /><br /> But cereal eaten cold can also shine. I suppose I should confess that this is a rather recent revelation, as I've been giving it the cold shoulder (I'm hilarious) for awhile and eschewing it for everything else under the sun. It isn't clear how I fell out of love, but it happened. <br /><br /> Perhaps by relying on it for an absurd amount of years as my one and only breakfast. Perhaps by not realizing that one can add more than the occasional banana to the stuff. <br /><br /> But I have rekindled an appreciation, finding cool milk a creamy delicious vehicle for delivering crunchy morning time sustenance. But instead of taking it at face value, I'm adding stuff to it. Lots of stuff. To make a breakfast bowl. <br /><br /> Sliced strawberries and mandarin oranges are sprinkled with ginger and either 5-spice powder or cardamom. Poppy seeds and sunflower seeds are thrown in the mix, along with some chopped almonds. A drizzle of honey, unsweetened cereal, and milk brings everything together. What's not to love?</i><br />
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<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Ingredients</span><br />
handful of sliced strawberries<br />
mandarin orange, segmented<br />
sprinkling of freshly grated ginger<br />
5 spice powder or cardamom<br />
sprinkling of poppy seeds<br />
about a tablespoon of sunflower seeds<br />
about 2 tablespoons chopped almonds<br />
drizzle of honey<br />
1/2 cup - 1 cup unsweetened cereal (I used puffed brown rice cereal)<br />
milk<br />
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<span style="background-color: white; color: #cc0000; font-family: arial; font-size: 21px; font-weight: bold; line-height: 29px;">Instructions</span><br />
In a bowl, mix together the berries, mandarin orange, and grated ginger. Sprinkle just a bit of 5-spice powder or cardamom. Add the poppy and sunflower seeds, almonds, and drizzle of honey. Add in the cereal and milk and you are good to go.Jennifer Kendallhttp://www.blogger.com/profile/01087902674283969940noreply@blogger.com17