tag:blogger.com,1999:blog-12362337858509901842024-02-07T18:57:18.442-08:00yellow cucinaUnknownnoreply@blogger.comBlogger35125tag:blogger.com,1999:blog-1236233785850990184.post-75877793926844001212012-03-28T18:37:00.001-07:002012-03-28T18:37:31.608-07:00individual microwave mug browniesI've had chocolate craving attacks basically non-stop this week. Could be something to do with going back to work after a week off. Maybe. Could be repercussions of depriving myself of the stuff for the past two months. Maybe. Could be the 10 or so times I have flipped through my signed copy of the incredible <a href="http://www.amazon.com/gp/product/1401310605/ref=as_li_ss_tl?ie=UTF8&tag=joythebak00-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1401310605" target="_blank">Joy the Baker Cookbook</a> that I had the pleasure of procuring from the delightful author herself last weekend. I really couldn't tell you. Pretty sure I don't have a bun in the oven, just in case you were wondering.<br />
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I can tell you that this is curing all ills. A mere five minutes after deciding I would get chocolate at all costs, I was digging into warm, gooey, deeply dark chocolatey goodness. This recipe may or may not become the devil sitting on my shoulder at all times, for now I know I am always a few stirs and pushes of a button away from all that is delicious in this world.<br />
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Mug brownies are <a href="http://pinterest.com/search/?q=mug+brownies" target="_blank">everywhere right now</a> but this version is gluten, dairy and egg free to suit my needs and refrigerator contents. You could easily use all-purpose flour, and the original called for brown sugar. Just say yes. Yes to the brownie.<br />
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<a name='more'></a>Individual Microwave Mug Brownies (aka the easiest dessert ever)<br />
{adapted from <a href="http://blogs.babble.com/family-kitchen/2011/09/13/two-minute-mug-brownie/" target="_blank">this recipe</a>}<br />
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1/4 cup all-purpose GF flour (I used Bob's Red Mill)<br />
1/4 cup sugar<br />
1/4 cup cocoa powder (yes, the original called for 2 Tbsp. yes, I accidentally put in 1/4 cup. yes, it was delicious and I don't regret it one bit and neither will you)<br />
pinch salt<br />
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3 Tbsp canola oil<br />
3 Tbsp non-dairy milk<br />
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Stir dry contents in a small bowl. Mix in wet ingredients until a thick paste forms. Spoon into one large microwaveable mug or ramekin or two small containers. Microwave for 1 minute, checking after 30 seconds, until brownie is spongy in the middle. Eat warm. Makes two small or one large brownie. Enjoy!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-39646841297666081812012-03-10T17:32:00.000-08:002012-03-10T17:32:43.315-08:00gluten free coconut oat coffee cakeA box arrived at my parents' house this week in my name. Not just any box: a big, beautiful, box. A white box. With an apple on it. The best kind.<br />
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My brand new 13 inch Macbook Pro will be in my hands this Friday! I'm so excited. I adore my little Macbook I bought in college but with the memory totally full, the RAM already increased once, and a waning life expectancy, we decided to act preemptively and save up for a replacement. I'm giddy. I know it's just a thing, and it will burn one day, but with the way computers are something we interact with daily nowadays, I'm psyched for a pretty, fast piece of machinery. I'm a lucky girl.<br />
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The timing is perfect, because I am knee deep in a new project that I'm really excited about but means I spend more and more time chained to my laptop after hours. I'm starting a summer musical theater camp! Woot woot! I may not have any registrations yet but I am excited and hopeful for what it could be. Feel free to pop in at my <a href="http://www.takethestagecamp.com/" target="_blank">new website</a>.<br />
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So, on this rainy first day of spring break, I was in the mood to bake and decided to revamp <a href="http://yellowcucina.blogspot.com/2012/01/coconut-oil-flax-cookie-bars.html" target="_blank">this recipe</a> a bit to fit my current eating patterns (no wheat, dairy or refined sugar, among others). I am reintroducing eggs this week so I was anxious to get back to using them in a recipe again. What was meant to be like a blondie turned out more like a crumby, dense and deliciously oat-ey coffee cake. I could see it being a hit at the brunch table, or as part of an afternoon tea. Or, if you're like me, making a batch and eating the corners off, bit by bit, until you realize you're too full for dinner. Whoops...<br />
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Gluten Free Coconut Oat Coffee Cake<br />
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makes 12 generous pieces<br />
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Preheat oven to 350 degrees and line a 7x11 or other small baking dish with parchment. Mix on medium until smooth:<br />
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1/2 cup organic virgin coconut oil at room temperature<br />
1 cup pure maple syrup<br />
2 eggs<br />
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Add:<br />
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1 tsp vanilla extract<br />
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Stir together in a medium bowl:<br />
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1/2 cup gluten free oat flour (easily made by pulsing oats in a food processor)<br />
1/4 cup flax seed meal<br />
1 cup millet flour<br />
1/2 cup sorghum flour<br />
1 tsp xanthan gum<br />
1 tsp gluten-free baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1/2 tsp cinnamon<br />
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Add dry ingredients to mixer bowl a bit at a time. If batter is very thin, add more millet flour 1 Tbsp at a time until it resembles thick cake batter or wet cookie dough. Stir in:<br />
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1/2 cup gluten free rolled oats<br />
1/2 cup shredded coconut<br />
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Spread into prepared pan. Bake 20-25 minutes or until top is browned and middle is set. Cool and enjoy.<br />
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If you're on spring break now, I wish you a stellar time of relaxation and a lovely change of pace!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-21157780866179010922012-02-24T16:00:00.000-08:002012-02-24T16:00:32.047-08:00vegan gluten-free jam dots<span style="font-family: inherit;">Elimination diet update:</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Wheat, 1.</span><br />
<span style="font-family: inherit;">Katie, 0. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis__eEvePiVulaW-AqnWbflIyj7daS3wV1AXaPPUZ6eGJzbdPHwelibkQ-zxk-CnkLccWeJFmLNjMr9yKMt1r8Lqk_XBtO3jucckuekupGkq-I2Te0uyoepRI4dKNOITihZ1uispwAQ6w/s1600/jamdots5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis__eEvePiVulaW-AqnWbflIyj7daS3wV1AXaPPUZ6eGJzbdPHwelibkQ-zxk-CnkLccWeJFmLNjMr9yKMt1r8Lqk_XBtO3jucckuekupGkq-I2Te0uyoepRI4dKNOITihZ1uispwAQ6w/s320/jamdots5.JPG" width="320" /></span></a></div>
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">The day after re-introducing wheat (yes, I know now in retrospect that I'm doing this out of order. Whoops) my eczema on my hand broke out worse than ever. Coincidence? I think not. Wheat is now back OUT of my life until further notice...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7MggzDcJBC-_rkiV5whjpVrZZ9EPo3M4CMzJblMzegqq7Ut5bTi_xh4hrbZLMW4q7W9h7FIOUGLk1PB2pBSwc6kb1gymjvAxBcAXc8bcOdrYsBun9d2WFYHymqnxaEHn6sKkvZL_D04/s1600/jamdots1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7MggzDcJBC-_rkiV5whjpVrZZ9EPo3M4CMzJblMzegqq7Ut5bTi_xh4hrbZLMW4q7W9h7FIOUGLk1PB2pBSwc6kb1gymjvAxBcAXc8bcOdrYsBun9d2WFYHymqnxaEHn6sKkvZL_D04/s320/jamdots1.JPG" width="320" /></span></a></div>
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">To console myself, I've decided to bake. A lot. Having tasty Katie-friendly munchies around the house makes me feel less sorry for myself. </span><br />
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<span style="font-family: inherit;">Coconut Bliss was on sale at Whole Foods this week... win. </span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Made crunchy kale chips last night. Total win.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Gluten-free, vegan, sugar-free jam dots to ease the pain? Yes please.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHwY9-crOa9-Sx01xXcPVFIebwsh_jlRddQXGHcJwZNUWGezMCFZCiDmTd8-B0S7wd9OTmGIHIG8PhX9k3-_hjL1dOBj1mIB2N9ICeiWigBsSVoV5rZ9wsq3_iQwV46snhadmeAJydkI/s1600/jamdots2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHwY9-crOa9-Sx01xXcPVFIebwsh_jlRddQXGHcJwZNUWGezMCFZCiDmTd8-B0S7wd9OTmGIHIG8PhX9k3-_hjL1dOBj1mIB2N9ICeiWigBsSVoV5rZ9wsq3_iQwV46snhadmeAJydkI/s320/jamdots2.JPG" width="320" /></span></a></div>
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">I found this recipe quite quickly and made it my own (read: made it with what I have in the house and hoped it turned out alright. It did). What I really long for is a Grand Central Jam Dot scone... but without butter on the menu, those will have to wait. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73a75emoC1dil5sWzqEfgjE-nIR23XiJ7djT5KLbToEz-xZKslkNqfv5ocCws0kxXYkWAmWyYPZqqyIS_WSzC1w6Z5fxQ9Qt-OWsrrujAB86I1WJtt9y77sp-eY75IysYxCarCmuATbc/s1600/jamdots3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73a75emoC1dil5sWzqEfgjE-nIR23XiJ7djT5KLbToEz-xZKslkNqfv5ocCws0kxXYkWAmWyYPZqqyIS_WSzC1w6Z5fxQ9Qt-OWsrrujAB86I1WJtt9y77sp-eY75IysYxCarCmuATbc/s320/jamdots3.JPG" width="320" /></span></a></div>
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Did I mention it snowed today! That's right. All I see now is slush and wet... but all morning, at school, the snow was coming down hard. This also means the children were downright bonkers but I have forgiven them. They're kids... snow is exciting. I'm a grown-up... snow is exciting. When I've come prepared with my boots and warm coat, and know that a warm kitchen and some comfort food await me at home. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuMIMDnrX0Ca-zOu9-Tvpo6tePm5guG-qKnHGQ3cWJU7_tAneA9vwdT_sEiF36jGt-abZpiSwQ0rhIb0VlSZ_Z647mx9j18VHOWObTUEYWbE7I31Za-p_advlpVuqMybt_Hg8-Ff9phA/s1600/snow.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuMIMDnrX0Ca-zOu9-Tvpo6tePm5guG-qKnHGQ3cWJU7_tAneA9vwdT_sEiF36jGt-abZpiSwQ0rhIb0VlSZ_Z647mx9j18VHOWObTUEYWbE7I31Za-p_advlpVuqMybt_Hg8-Ff9phA/s320/snow.JPG" width="320" /></span></a></div>
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">If you can't have wheat, eggs, sugar, or dairy... try these cookies. If you can... try these cookies anyway. They may change your opinion of alternative-style baking. They're nutty and lightly sweet with the decadence of the gooey jam in the middle. Oooh, la la. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYBnURhAzXEKK0Bn5f-jTXVoubVUYGDhBglsxnMRwQsfH1CuueuEQTtYnotAgw7bJTgrWVcaOsPRtad58c18I_d0qBd5EzlDUkrwDS3UdgvhbLgKE6GZj26DN6TXGhOOoeaWkEcr0MuI/s1600/jamdots4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYBnURhAzXEKK0Bn5f-jTXVoubVUYGDhBglsxnMRwQsfH1CuueuEQTtYnotAgw7bJTgrWVcaOsPRtad58c18I_d0qBd5EzlDUkrwDS3UdgvhbLgKE6GZj26DN6TXGhOOoeaWkEcr0MuI/s320/jamdots4.JPG" width="320" /></span></a></div>
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<span style="font-family: inherit;">Vegan, Gluten-free & Sugar-free Jam Dots</span><br />
<span style="font-family: inherit;">{adapted from healthycrush.com}</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">1 cup all-purpose gluten free flour blend (or 1/2 cup almond flour + 1/2 cup all-purpose)</span><br />
<span style="font-family: inherit;">1/2 cup gluten-free oat flour</span><br />
<span style="font-family: inherit;">1 cup gluten-free oats</span><br />
<span style="font-family: inherit;">1 cup toasted almonds</span><br />
<span style="font-family: inherit;">1/2 tsp sea salt</span><br />
<span style="font-family: inherit;">1/2 tsp cinnamon</span><br />
<span style="font-family: inherit;">1/2 cup agave nectar, or 1/4 cup each maple syrup and brown rice syrup</span><br />
<span style="font-family: inherit;">1/4 cup coconut oil, melted and cooled slightly</span><br />
<span style="font-family: inherit;">unsweetened jam (try strawberry organic fruit spread from Trader Joes. just strawberries!) </span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Preheat oven to 350 degrees. Pulse dry ingredients in a food processor until combined but coarse. Stir wet ingredients (other than jam) together and combine dry and wet ingredients in a large bowl. Spoon cookie dough, </span><span style="font-family: inherit;">1/4 cup at a time, </span><span style="font-family: inherit;">onto a prepared baking sheet. Press thumb into the middle of each cookie to create a small dent. Fill each thumbprint with a bit of jam. Bake for 10-15 minutes, until cookies are beginning to brown. Cool on a cooling rack and enjoy!</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-65876120640205361142012-02-16T20:35:00.000-08:002012-02-16T20:41:23.625-08:00a{nother} new way of eatingA more personal note from the yellow cucina...<br />
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Just when I think I'm starting to get it all figured out, everything changes. In the midst of my elimination diet, which doesn't seem to be doing much for me but I refuse to quit, I come home from the Ear Nose Throat specialist with a likely acid reflux diagnosis. He claims that reflux may have effect on my voice, allergies & asthma symptoms. Reading all I can about reflux, he's not the only one who connects the dots in this way. If this is true I want to do all I can to reverse it! But the process may be harder than I expected.<br />
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Reflux sufferers are supposed to avoid tomatoes, onion, garlic, wine, coffee, chocolate, citrus, mint, fatty proteins, and high-fat pastries (croissants!!) just to name a few. If I had to make a list of my favorite things to put in my mouth, 99% of these would be on it.<br />
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In comparison to going off gluten, dairy, and sugar, this is seems much more challenging to me. Part of it is that I don't know how long this will be for. It could be a permanent lifestyle change that I have to come to grips with. I hope I'm ready for this because I need to tackle it full on, like today! I'm so tired of not being able to get through my teaching week because I'm hoarse, and waking up with phlegm in my throat. I'm so tired of wondering if I will make it through rehearsal with my voice intact. I'm so tired of not knowing what is happening in my body.<br />
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A dear friend of mine is going through this at the same time I am. A gift from God, no doubt. Her support and encouragement will mean the world to me, I already know. She's a foodie too, so she'll understand my cravings.<br />
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Hopefully this is the answer I've been looking for, and God willing, taking these steps will get me healthy enough to do the things I love (namely: SING).<br />
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Lord, give me the strength to make these sacrifices and to make my health my top priority. I long to be so deeply rooted in you that times of trial can't sway me. Be my hope and my confidence. Amen.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-80288067247690433992012-02-13T19:46:00.000-08:002012-02-19T12:30:26.743-08:00dinner at 8 + lemony roasted chicken & veggiesMy friend Rebekah at the lovely blog <a href="http://rebekahgough.blogspot.com/" target="_blank">A Bit of Sunshine</a> started a project a while ago called <a href="http://rebekahgough.blogspot.com/p/blog-page.html" target="_blank">Dinner at Eight</a>. The entire point of this project is to create moments of intentionality with her husband by planning special dates every few weeks. She and a friend started blogging these dates and holding each other accountable and have invited others to join in as well. Rebekah noticed these pictures on my Instagram feed and encouraged me to post our most recent date!<br />
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Creating opportunities to continue getting to know and to love one's spouse can be difficult in our busy lives. Yet, I know that during the weeks we are the most slammed, I feel separate and disconnected from my husband. We both hate feeling this way and do our best to find intentional time to spend together, whether it's by sharing a meal, going for a walk, playing cards or reading out loud together. I love the idea of a twice a month date night, because really, just because we're married doesn't mean we have to stop dating.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMiu4hz1_6-jUSSjsKehlNamkQpje8hcrcYoJoCgcMs2eN0ocaK7H59CGpQiFUP7PumzLIuHJzhioHGgjDuDd1kRqQJavmwb-Ix_bSGC7QMdxJrt38-D6xOGTHASLRHsNm-p3C_LJTZg/s1600/date2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMiu4hz1_6-jUSSjsKehlNamkQpje8hcrcYoJoCgcMs2eN0ocaK7H59CGpQiFUP7PumzLIuHJzhioHGgjDuDd1kRqQJavmwb-Ix_bSGC7QMdxJrt38-D6xOGTHASLRHsNm-p3C_LJTZg/s320/date2.JPG" width="320" /></a></div>
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The hubs and I celebrated our fifth Valentines' Day (!!!!) over the weekend since we know we won't have time tomorrow. We had a lazy day together, shared a simple meal at a simple but lovely table, and went out to a movie in the theater (a real treat these days!). When the hubs walked in to the kitchen he said "oooh, what a fancy table!" and I knew I had done well in creating a beautiful space for us to have a special evening in.<br />
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Happy Valentines Day to you all! May you feel loved and cherished, and find a way to spend special, intentional time with your loved ones.<br />
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xoxo<br />
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Roasted Chicken and Root Vegetables<br />
inspired by my friend Paige<br />
serves 2<br />
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2-4 chicken thighs, rinsed and patted dry<br />
2 carrots, peeled and cut into large chunks<br />
2 cups fingerling or baby potatoes, washed (for him)<br />
1 medium sweet potato, peeled and cut into thick coins (for me)<br />
1 lemon<br />
a few sprigs of fresh rosemary<br />
sea salt and fresh pepper<br />
olive oil<br />
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Preheat oven to 400 degrees. In a large glass baking dish, arrange your chicken and vegetables. Drizzle with olive oil and toss gently to coat. Cut lemon into 4 pieces and squeeze juice over the whole dish, then nestle the pieces into the vegetables. Sprinkle with fresh rosemary, salt and pepper. Roast in oven until chicken is cooked and vegetables become soft, 35-45 minutes. Serve with a green salad.<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1236233785850990184.post-37601080180254939112012-02-11T15:33:00.000-08:002012-02-11T15:35:55.986-08:00coconut cream tartsLast Monday I dove headfirst into a lifestyle and culinary adventure: the dreaded Elimination Diet. Forsaking all gluten, dairy, egg, soy, corn, oranges, peanuts, sugars, processed oils, chocolate and caffeine<i> </i>has been a challenge. Eating out is nearly impossible, snacks on the table in the staff room forbidden. Pasta? Bread? Soy latte???? Forget it. <i>But </i>thanks to many delicious recipes found on my new love- pinterest- I haven't starved. In fact, in spite of all the work eating now takes, I believe that I am thriving.<br />
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This whole process is something I'm undertaking to see if I can shed some light on the allergies, asthma, eczema and chronic hoarseness that have been sneaking back into play over the past few months. I haven't cheated yet, because cheating just means it won't work as well, and I am determined to find some answers. Who knows what I will find but I will do my best.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bkIiGL60gycv_GhTovr7099OFcpwFj3i34WUWZpy74DXobbI4JAZWvN1I4UgJav4Uzrg8ASfAocY9VgsLCRFD8ym9C6CHDCnR2a8MBuNjBUxhO0FkZ8iJFqtHyGNj9KulYEZFkq_qp8/s1600/tart3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bkIiGL60gycv_GhTovr7099OFcpwFj3i34WUWZpy74DXobbI4JAZWvN1I4UgJav4Uzrg8ASfAocY9VgsLCRFD8ym9C6CHDCnR2a8MBuNjBUxhO0FkZ8iJFqtHyGNj9KulYEZFkq_qp8/s320/tart3.JPG" width="320" /></a></div>
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As someone who loves food, especially desserts and pastries, I have had to find a way around these ingredients while coming up with something that still passes for delicious. Thanks to recipes like this one, I am able to quench the sweet tooth within.<br />
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One taste and I doubt you would believe what's missing from this tart! There are two slices left in my fridge and I can hardly wait til after dinner tonight. I may go steal a piece of crust right now.<br />
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<span class="s1"><b>Coconut Cream Tarts</b></span><br />
<span class="s1"><b><i>Dairy free, optional gluten & sugar free</i></b></span><br />
<span class="s1">adapted loosely from Heidi Swansen and </span>Carol Kicinski<br />
Makes 4 – 4 inch or 1 – 8 inch tart(s)<br />
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<span class="s1">1+ ¾ cups unsweetened coconut flakes – divided<br />
2 cups all purpose flour OR gluten free flour mixture- I used equal parts Oat, Sorghum, Sweet Rice and Millet flour. If going GF, also add 1/4 tsp xanthan gum.<br />
1/2 cup coconut oil, melted and slightly cooled</span></div>
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<span class="s1">1/2 cup agave nectar OR brown sugar, divided<br />
1 – 13.5 ounce can coconut milk<br />
¼ cup tapioca starch or corn starch<br />
¼ teaspoon kosher or fine sea salt<br />
1 teaspoon pure vanilla extract</span></div>
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<span class="s1">Preheat the oven to 350 degrees. Place 1 cup of the coconut on a sheet pan and spread into an even layer. Toast the coconut in the oven until it is fragrant and lightly browned, 8 – 10 minutes, stirring once or twice during cooking for even browning. Reserve ¼ cup of the toasted coconut for garnish.</span></div>
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<span class="s1">In a mixing bowl, combine the remaining 3/4 cup of the toasted coconut with the flour or flours and xanthan gum and 1/4 cup brown sugar if using. Mix in melted coconut oil and 1/4 cup agave (if using) until the dough becomes crumbly. Press into four 4 inch tart pans with removable bottoms, an 8 inch tart pan or even a 9 inch pie plate, making sure to get the mixture up the sides as well as on the bottom. Bake at 350 for 10-15 minutes or until lightly browned. Set aside to cool. </span><br />
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<span class="s1">In a medium saucepan whisk together the coconut milk, 1/4 cup brown sugar or agave, tapioca starch and salt. Heat the mixture over medium heat, stirring constantly, until it thickens, just about 3 minutes. Stir in the vanilla. You can press the mixture through a sieve if you like to make sure there are no lumps. Stir in the ½ cup of coconut flakes you did not toast. Pour the mixture into the prepared tart pan(s) or pie plate. Let the tart cool in the fridge until ready to serve. Garnish with reserved toasted coconut flakes.</span></div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-55532119293050678842012-01-19T20:22:00.000-08:002012-01-19T20:22:33.339-08:00coconut oil & flax cookie barsSometimes days are good. Like when you have a day that you feel like you really like your job, that your house is relatively clean, and you get cast as a lead role in an operetta. I had a day like that last week.<br />
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I also had this kind of day: the kind when you are sick of tired of being phlegmy and losing your voice and you go to the doctor and she puts you back on the asthma medication that you've been off for two years and costs $100 and recommends trying an elimination diet because she's pretty sure you're allergic to gluten and dairy.<br />
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<br />That is not a good day. Days like this require chocolate. And wine, if you have it in the house, which I didn't.<br />
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Since I've been experimenting with alternative flours, sweeteners, and fats, I decided to attempt a cookie recipe with exchanges for all three of these cookie necessities. I bought a big jar of <a href="http://www.thekitchn.com/healthy-and-flavorful-consider-141511" target="_blank">coconut oil</a> at Trader Joe's a few weeks ago and I've been anxious to try it out in baking. Coconut oil is creamy and delicious tasting even out of the jar, and is much better for you than butter (seriously. google it) so I thought it would be a perfect compromise in cookies. I'm addicted to substituting part of my white flour for whole wheat and adding coconut and flax wherever I can get away with it so it's no surprise this is what came out of my oven the other night. The bars were rich, gooey on the inside and just the perfect crispiness on the edges, and so nutty! They didn't last 2 days in our house between our community group and the hubs taking the last two to school to share with a friend. I only cried a little.<br />
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I hope you'll bake these, especially if you're snowed in in the PNW right now. I'm only a little bit bitter that I moved to the great white north and got entirely missed by the snow-day-worthy storm. Only a little.<br />
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<a name='more'></a>Coconut oil & flax cookie bars<br />
makes 12<br />
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1/2 cup coconut oil at room temperature<br />
2 eggs<br />
1 cup sugar<br />
1/3 cup agave nectar<br />
1 cup white flour<br />
3/4 cup whole grain wheat flour<br />
1/4 cup flax meal<br />
1/2 tsp salt<br />
<strong style="font-weight: normal;">1 tsp baking powder<br />
1/4 tsp baking soda<br />
1 Tbsp vanilla</strong><br />
<strong style="font-weight: normal;">1/4 cup shredded sweetened coconut<br />
2 cups semi-sweet chocolate chips</strong><br />
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<strong style="font-weight: normal;">Preheat oven to 350 and line baking pan with parchment paper, with a bit hanging up on two edges. In the bowl of an electric mixer, mix sugar, coconut oil, eggs, and agave nectar on medium low until fluffy. In a small bowl, stir together flours, flax, baking soda & powder, and salt. With mixer on low, mix in vanilla & coconut until incorporated. Add dry ingredients slowly until dough comes together, then stir in chocolate chips. </strong><br />
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<strong style="font-weight: normal;">Spread evenly in prepared pan and bake until slightly browned and set, 25-30 min. Pull out of pan and allow to cool on a cooling rack, then cut into 12 squares. Enjoy, or store in an airtight container until they're gone. </strong><br />
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<strong style="font-weight: normal;">Enjoy! </strong> <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-41849248378292514342011-12-06T19:23:00.001-08:002011-12-07T17:51:19.367-08:00dream kitchensStraying from our regularly scheduled programming for this very important message...<br />
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One word from my dear friend <a href="http://funfaithfamilyfood.blogspot.com/" target="_blank">Ashley</a> about Jammers, a Portland bakery classic, and I couldn't get this kitchen spotlight from thekitchn.com out of my head. Since falling in love with cooking and baking, and also since becoming more involved in the food blogging community I have an ever-growing dream of what my one-day kitchen will look like if I have any say in the matter. <a href="http://www.thekitchn.com/thekitchn/kitchen-tours/kitchen-tour-pipers-dreamtoreality-kitchen-147917" target="_blank">This Portland kitchen</a> belonging to Piper Davis of Grand Central Bakery has many drool-worthy aspects to it: big farm-style sink, rustic and warm wood walls and ceiling, open shelving, amazing gas range, desk area at one end, and a huge marble counter just for baking. I'm in kitchen heaven.<br />
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{photo courtesy of thekitchn}</div>
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My ideal kitchen will also have a large island, a chalkboard painted wall, and a big window with a built-in window seat on one side of the breakfast table. Oh, and one more very important thing... a DISHWASHER. I'm always adding photos to my files... knowing that when we're finally
homeowners I will have to be very creative in making the space my own while staying within a budget. It will probably be a long time before I have my farm house sink and open shelving. For now I'm thankful for counter space, a lovely gas range, and my morning sun and cheery yellow walls, of course.<br />
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How about you? What's in your dream kitchen? What's in your kitchen NOW that makes it dreamy? <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-18395272220679813882011-12-05T19:00:00.001-08:002011-12-05T19:57:11.763-08:00cheesy veggie & basil baked penneToday I got my second filling in my whole life. I was totally prepared to have a puffy face and garner lots of sympathy from the hubs when I got home. I would have had the best excuse for having a milkshake for dinner, ever.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPO20eDqSGya1v1jR4bJNVVM3hRPqFG1jbTCF4xcEjjQfK_8iKDVHTQRQ_yhIC-AXXk07eLKifx5r3FIZ_XCL8XEO9VO1DH1eZow7EzEAtsnWPWx1lh2MX3xRnD3GQSVlQBP6j8eB-24/s1600/P6221987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZPO20eDqSGya1v1jR4bJNVVM3hRPqFG1jbTCF4xcEjjQfK_8iKDVHTQRQ_yhIC-AXXk07eLKifx5r3FIZ_XCL8XEO9VO1DH1eZow7EzEAtsnWPWx1lh2MX3xRnD3GQSVlQBP6j8eB-24/s400/P6221987.JPG" width="400" /></a></div>
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So when the filling took 20 minutes flat, no pain or novacaine needed, and I got a text from the hubs saying he'd be studying late at school, I knew I was out of luck in the sympathy and legitimate milkshake-for-dinner realm.<br />
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Now I sit curled up on the couch, bowl of ice cream in hand and Love Actually on the tv. Who needs <strike>husbands</strike> real excuses?<br />
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Maybe one night soon I will have time to make a real dinner like this one. Gooey, cheesy comfort food. Food for families or friends. Food for great conversation and laughter and being together. That's what this month is all about, right?<br />
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Cheesy Veggie & Basil Baked Penne<br />
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serves 8<br />
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1 package whole-wheat penne pasta (or rigatoni)<br />
2 15-oz cans diced tomatoes<br />
2 Tbsp tomato paste<br />
1/2 onion, diced<br />
1 green bell pepper, diced<br />
3 cloves garlic, crushed<br />
1/2 cup carrot, grated<br />
3/4 cup sliced mushroom<br />
1/2 cup chopped fresh basil, divided<br />
2 Tbsp olive oil<br />
1 tsp dried oregano<br />
salt & fresh ground pepper<br />
1/2 cup dry red wine<br />
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1 cup shredded mozarella cheese<br />
1/2 cup shredded parmesan<br />
1/3 cup whole wheat bread crumbs<br />
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Heat oil in large saute pan over medium heat. Add onion and pepper and saute for 5 minutes, then add carrot and garlic cloves. Saute for 3-4 minutes until fragrant. Stir in oregano, 1/2 tsp salt, and tomato paste, and stir until combined. Add wine. When wine is bubbling stir in tomatoes, mushrooms and 1/4 cup of the basil. Simmer sauce for 45 min to an hour, until veggies are tender and the wine is no longer a dominant flavor. Taste for seasoning, adding a few grinds of pepper and salt to taste.<br />
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When the sauce is nearly cooked, bring a pot of water to a boil and heat oven to 375 degrees. Cook pasta until al dente and drain. Pour pasta into a 9x13 baking pan and pour sauce over the top, topping with cheeses, bread crumbs and the rest of the basil. Cover with foil and bake for 20-25 minutes or until cheese is bubbling. Remove foil and turn on the broiler, allowing cheesy topping to brown a bit. Remove from oven, allow to sit for 5 minutes, and serve with a green salad and a lovely glass of red wine.<br />
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<strike>Cheater</strike> week-night version: Use a jar of store-bought sauce, preferably with lots of chunky veggies. Pour it over the pasta cold and increase baking time by 10 minutes or so. Adding 1 lb. browned ground beef would be a bonus for carnivores as well.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1236233785850990184.post-79726474019558978462011-12-01T18:10:00.000-08:002011-12-02T06:20:50.919-08:00chickpea & quinoa cakes with curry dipping sauceLife is crazy bonkers right now. My first Christmas concert as a primary school music teacher is a week away and I'd say the stress level is medium to high and ascending quickly. Report cards are due Monday, and I only recently learned all the names of my 200+ students. It's officially Christmas season and I can't foresee an afternoon available to go cut down our Christmas tree. I'm too tired to walk to the storage closet and get out our pitifully wee bag of Christmas decorations, and forget about making any of the millions of lovely things I gawk on the bus on the way to school on <a href="http://craftgawker.com/" target="_blank">craftgawker.com.</a> Who has time for handmade advent calendars, really?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZh2JLNZeznu-NN-zyZlSvtDDwMNFfFbW6sRLYXdayhicC461JTybQny0EY4nsTDQY9QIKUhs2OPC6pUnVUcMD77SBv_HNXeQxr2zB5ro0E1Nhothgu-lJ3hqeKX3zk1QrJbjEs5dYuxg/s1600/cakes4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZh2JLNZeznu-NN-zyZlSvtDDwMNFfFbW6sRLYXdayhicC461JTybQny0EY4nsTDQY9QIKUhs2OPC6pUnVUcMD77SBv_HNXeQxr2zB5ro0E1Nhothgu-lJ3hqeKX3zk1QrJbjEs5dYuxg/s400/cakes4.jpg" width="400" /></a></div>
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I hate that the advent season has turned into something so not like waiting. If anything, we wait for it to be over so we can breathe a sigh of relief and start thinking about wearing our skinny jeans again. It's too busy to even go shopping for proper groceries around here.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7-HM7khYZJbqUZBTZ1GYhQJtpvpqp7xAiaSsRzP4QjtSdzxn7HG9g5e-DUDh05oeQYRaBOb6obva1s5tKSrPDToTavzjz37lxZkGTQFiTig1AHpNuCcdxDtY_rGwVcsthU5j7sR2UCE/s1600/cakes3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7-HM7khYZJbqUZBTZ1GYhQJtpvpqp7xAiaSsRzP4QjtSdzxn7HG9g5e-DUDh05oeQYRaBOb6obva1s5tKSrPDToTavzjz37lxZkGTQFiTig1AHpNuCcdxDtY_rGwVcsthU5j7sR2UCE/s400/cakes3.JPG" width="400" /></a></div>
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Here's what happened the other night when 5:30 rolled around and no one had made dinner yet. The ramen packages were looking appealing... and I'm not one to balk at ramen. But I felt like <i>cooking </i>and although ramen preparation technically involved the application of heat to edible substances I feel like I can hardly call that cooking. So I dreamed up this recipe, born directly from the ingredients I found staring at me in my cupboards. Actually, I kind of liked it. OK, fine, it was pretty darn good and worth sharing so, here it is.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qV4mriV7mgX4jXqsqA4XVDzb1TDFIBPWPPdCsLv9z_0giXUmqSIoBwxz1aG68uzwQdhhuNAGmc4SPrhQWCkxAuGLCJ7bdp9MLzTytIZvxFOdj5D_zEqe6SddIKVbDLJcQ_arNvDz290/s1600/cakes1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qV4mriV7mgX4jXqsqA4XVDzb1TDFIBPWPPdCsLv9z_0giXUmqSIoBwxz1aG68uzwQdhhuNAGmc4SPrhQWCkxAuGLCJ7bdp9MLzTytIZvxFOdj5D_zEqe6SddIKVbDLJcQ_arNvDz290/s400/cakes1.JPG" width="400" /></a></div>
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I only suggest that if you make these for your husband who is more of a meat-and-potatoes type guy who actually doesn't really like sauces of most kinds, you make sure that the ketchup bottle is full instead of sitting, nearly empty, in the refrigerator like some kind of cruel practical joke. Sorry, honey.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuoiI0GRL-wWF1BtI0le_NmWuQxH20N80q79-no6mLcYjMUsMMedQM2Qdkih05stgYeowTwAWjic1rhmVLV5MaAYWsLakioUhyOEGqW5Mh9efjYLesmb7eyMnJZ2vVMHjeEdCVeMVIow/s1600/cakes2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuoiI0GRL-wWF1BtI0le_NmWuQxH20N80q79-no6mLcYjMUsMMedQM2Qdkih05stgYeowTwAWjic1rhmVLV5MaAYWsLakioUhyOEGqW5Mh9efjYLesmb7eyMnJZ2vVMHjeEdCVeMVIow/s400/cakes2.JPG" width="400" /></a></div>
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Chickpea & quinoa cakes with curry dipping sauce<br />
{inspired by the pantry contents}<br />
Makes 6 cakes <br />
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for the cakes:<br />
1 19-oz can chickpeas, rinsed<br />
1 cup cooked quinoa (leftovers are great here)<br />
1-2 cloves garlic, minced<br />
1/4 cup chopped green onion<br />
1/4 cup chopped mushroom<br />
1 egg<br />
1/4 cup whole wheat breadcrumbs<br />
1 Tbsp parmesan cheese<br />
pinch of ground cumin<br />
pinch of cayenne (optional) <br />
salt & pepper<br />
a few squeezes of lemon juice <br />
olive oil<br />
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for the sauce:<br />
1/2 cup plain greek-style yogurt<br />
1/4 tsp curry powder<br />
1/4 tsp ground cumin<br />
a few grinds of sea salt <br />
a few squeezes of lemon juice<br />
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In a medium bowl, mash chickpeas almost completely. Stir in garlic, onions, mushroom, cumin, cayenne if using, salt & pepper to taste, and lemon juice. Crack egg into mixture, stir well and combine. Stir in crumbs, cheese and quinoa and combine well, then allow to sit for at least 5 minutes for binders to do their binding thing.<br />
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Heat as generous an amount of oil as you can allow yourself (think falafel) in a large skillet. Pat a handful of the chickpea mixture into a 1/3 inch flat patty and place in skillet. Fill skillet with patties and cook over medium-low heat, covered, for 7-8 minutes on each side. Patties are done when golden brown on each side.<br />
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While cakes cook, stir together all sauce ingredients. Serve cakes with sauce on the side or drizzled over the top, or between a hamburger bun garnished with your favorite toppings. I'd go for sprouts, cheese, and some red onion. <br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1236233785850990184.post-256325641365700072011-11-28T14:16:00.001-08:002011-11-28T14:44:34.253-08:00funfetti birthday cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbv5AAmfZGXDn92HnUnZXGIK_YRl525PqhafpzqtVZUQqqFMct6YD2SdHlBNyUOz8xlp4pLdDdPRXAZJj72AOgt6lyPnMdrg16-aQjODjwtLXs-MEROTNdNK0pC2p26-nopGtouWWHAk/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbv5AAmfZGXDn92HnUnZXGIK_YRl525PqhafpzqtVZUQqqFMct6YD2SdHlBNyUOz8xlp4pLdDdPRXAZJj72AOgt6lyPnMdrg16-aQjODjwtLXs-MEROTNdNK0pC2p26-nopGtouWWHAk/s200/photo.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjgE_P7hJsBgrprNJU5goSpmAODmvnijz2Irpo8JxVt1n2BiJoxm0VAhmtCe-WqYw1UwFDog6I1D77uQ6-37AeOe-FmoxaILy_7A-BmouFNdxKYNZ6ovM3bx12QPdiFhplWkMGrg6_i4/s1600/photo3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjgE_P7hJsBgrprNJU5goSpmAODmvnijz2Irpo8JxVt1n2BiJoxm0VAhmtCe-WqYw1UwFDog6I1D77uQ6-37AeOe-FmoxaILy_7A-BmouFNdxKYNZ6ovM3bx12QPdiFhplWkMGrg6_i4/s200/photo3.JPG" width="200" /></a></div>
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Man alive my legs are sore. It might have something to do with the 13.1 miles I forced myself to run up and down Seattle hills with 11,000 of my closest friends yesterday. I think I need a long massage, but I would settle for a cupcake.<br />
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Plus, my birthday is coming up next month. I might have to bake something for myself so I have an excuse to eat half the batter before it makes it into the oven. Birthdays are great for excuses.<br />
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I wasn't much of a cake person until recently but I've always loved Funfetti. Who doesn't love splashes of color in their tasty white cake?! Making it from scratch is SO much better and not as hard as you think. Really, any white cake recipe would do, just make the batter and fold in some multi-colored sprinkles. This recipe is delicious. Make some birthday boy or girl really, really happy and make them these cupcakes. Tis the season.<br />
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Funfetti Cupcakes<br />
{adapted slightly from thekitchn} <br />
makes about 2 dozen cupcakes<br />
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4 egg whites from large eggs<br />
1 cup milk or milk substitute, divided<br />
1 tsp vanilla <br />
1/2 tsp almond extract<br />
3 cups white flour (cake flour is best if you have it)<br />
1 1/2 cups white sugar<br />
4 tsps baking powder<br />
1/2 tsp salt<br />
4 Tbsps unsalted butter, very soft<br />
8 Tbsps non-hydrogenated shortening<br />1/3 cup multi-colored sprinkles<br />
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Heat the oven to 350°F. Line a cupcake pan with liners. In a small bowl mix
the egg whites, 1/4 cup milk, vanilla and almond extract. Set aside.<br />
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In the bowl of a stand mixer mix the flour, sugar, baking soda,
and salt. Mix for 30 seconds or until well-combined. Add the butter and
shortening and mix for another 30 seconds, or until well-combined with
the flour mixture. Pour in the remaining 3/4 cup milk and continue
mixing on medium speed for about 3 minutes. Scrape down the sides of the
bowl.<br />
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Gradually pour in the egg white mixture, mixing for 30 seconds after
each addition. Mix for one more minute. Gently fold in the multi-colored
jimmies.<br />
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Spoon batter into paper liners until about 2/3 full. Bake, turning at halfway, for 15-18 minutes, until a cake tester comes out clean. Repeat baking process if necessary to finish batter. Turn out onto a cooling rack and allow to cool completely. <br />
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Frost with a vanilla buttercream, like this recipe adapted from Magnolia Bakery:<br />
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<div class="x-small" id="recipe_ingredients" style="margin-bottom: 3px; margin-top: 0pt;">
<span style="font-size: small;">1 cup (2 sticks) unsalted butter, softened</span></div>
<div class="x-small" id="recipe_ingredients" style="margin-bottom: 3px; margin-top: 0pt;">
<span style="font-size: small;">6 to 8 cups confectioners’ sugar</span></div>
<div class="x-small" id="recipe_ingredients" style="margin-bottom: 3px; margin-top: 0pt;">
<span style="font-size: small;">1/2 cup milk or milk substitute</span></div>
<div class="x-small" id="recipe_ingredients" style="margin-bottom: 3px; margin-top: 0pt;">
<span style="font-size: small;">2 teaspoons vanilla extract (clear)</span></div>
<div class="x-small" id="recipe_ingredients" style="margin-bottom: 3px; margin-top: 0pt;">
<span style="font-size: small;">1 tsp almond extract</span></div>
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<div class="x-small" style="margin-bottom: 3px; margin-top: 0pt;">
Place
the butter in a large mixing bowl. Add 4 cups of the sugar and then the
milk and vanilla. On the medium speed of an electric mixer, beat until
smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar,
1 cup at a time, beating well after each addition (about 2 minutes),
until the icing is thick enough to be of good spreading consistency. You
may not need to add all of the sugar. If desired, add a few drops of
food coloring and mix thoroughly. (Use and store the icing at room
temperature because icing will set if chilled.) Icing can be stored in
an airtight container for up to 3 days.</div>
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<div class="x-small" style="margin-bottom: 3px; margin-top: 0pt;">
After frosting, top with a few leftover sprinkles and serve! Happy birthday!</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1236233785850990184.post-17066931503444529512011-11-24T20:54:00.001-08:002011-11-24T21:27:20.088-08:00carrot ginger coconut soupHappy Thanksgiving! Today was like any normal day to me. I woke up at 6:00 and was on the bus by ten til 7, taught some crazy awesome kids how to sing pretty and play xylophones, ate too much chocolate after school, and came home in the wind and made up dinner. Tomorrow we'll be back in the States to eat Turkey and be with the hubs' family and be real Americans but today we were regular working Canadians. (I'm in the process of making <a href="http://withstyle.me/2011/11/16/quinoa-sweet-potato-and-dried-cranberry-stuffing-thanksgiving/">this amazing twist on stuffing</a> for tomorrow, in case you were worried I was off the hook entirely.)<br />
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I should have made this for dinner... a lovely vegan soup that has very few ingredients but still manages to put a wonderfully warm feeling in your belly on a cold night. It would have made up for the strangeness of not being in our own country on our country's favorite holiday for the second year in a row.<br />
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<br />
Oh well, turkey tomorrow.<br />
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Make this soup. It's ridiculous amounts of yum. Pretend to be a vegan for a night. It's real fun. <br />
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Today, I'm thankful for... my raincoat, chocolate, community, family, having landed in my dream job at 25, sweet potatoes, learning how to be content with less, my incredible husband, our tiny little church, and God's crazy love. What about you, friends?<br />
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<a name='more'></a><br />
<br />
Carrot Ginger Coconut Soup<br />
{adapted from Joy the Baker}<br />
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<br />
<div style="text-align: left;">
for a big ol' pot of soup...</div>
<div style="text-align: left;">
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<div style="text-align: left;">
2 tablespoons olive oil</div>
<div style="text-align: left;">
1 medium to large onion, diced</div>
<div style="text-align: left;">
5 tablespoons peeled, minced fresh ginger</div>
<div style="text-align: left;">
1 1/2 teaspoon ground coriander</div>
<div style="text-align: left;">
9-10 cups diced carrots</div>
<div style="text-align: left;">
5-6 cups vegetable broth</div>
<div style="text-align: left;">
1 can light coconut milk</div>
<div style="text-align: left;">
salt and pepper to taste</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Heat olive oil in a large saucepan over
medium heat. Add onions and saute until onions are translucent, about 4
minutes. Add ginger and saute for another 4 minutes, until softened
and fragrant. </div>
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<br /></div>
<div style="text-align: left;">
Add coriander and diced carrots. Stir to incorporate.
Add the vegetable broth until carrots are covered, reduce heat, and simmer mixture until carrots
are completely softened, about 30 minutes. Remove from heat and allow
to cool for 20 minutes.</div>
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<br /></div>
<div style="text-align: left;">
Using a blender, blend soup in small batches
until smooth, being very careful that you don't overfill blender. I've almost burned myself may times! Even better, if you have an immersion blender, blend away! Return soup to pot, stir in coconut milk. Add salt and pepper to
taste. Serve with a delicious crusty whole-grain bread. </div>
<img alt="" src="file:///Users/katiewidener/Desktop/photo-4.jpg" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-65676118007221593442011-11-12T15:13:00.001-08:002011-11-12T15:43:05.522-08:00happy weekend!<div class="separator" style="clear: both; text-align: center;">
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For most of us, it's the middle of a long weekend and I hope you are using it to its' full potential! It's a terribly rainy and blustery day outside so it's perfect for snuggling up, reading a book and cooking big batches of comfort food. I just put <a href="http://www.jamieoliver.com/recipes/beef-recipes/jools-s-favourite-beef-stew" target="_blank">this stew</a> in the oven, and a couple of loaves of <a href="http://www.joythebaker.com/blog/2010/02/bread-and-butter/" target="_blank">this bread</a> are rising on the stove because we have dear friends coming over for dinner in a couple of hours. <br />
<br />
Here's a few recipes I'm dying to try soon:<br />
<br />
Emily Dickinson's own <a href="http://www.npr.org/blogs/thesalt/2011/10/20/141554113/a-coconut-cake-from-emily-dickinson-reclusive-poet-passionate-baker" target="_blank">coconut cake</a>! <br />
<br />
<a href="http://www.joythebaker.com/blog/2010/11/kale-and-sweet-potato-soup/" target="_blank">Kale and Sweet Potato Soup</a> from Joy the Baker. <br />
<br />
A delicious-sounding curried chickpea lunch <a href="http://www.acouplecooks.com/2011/11/curried-chickpea-salad/" target="_blank">salad</a>.<br />
<br />
Mmmmmm <a href="http://smittenkitchen.com/2011/11/homesick-texan-carnitas/">carnitas</a>. <br />
<br />Just because I LOVE <a href="http://www.vazhayila.com/2011/11/stir-fried-soba-noodles-with-chicken.html">ginger.</a>.. how about you? <br />
<br />
<br />
And a few things you need to see that are totally unrelated to food. Just because. Just trust me.<br />
<br />
A NY Times blogger <a href="http://www.swiss-miss.com/2011/11/drawing-the-nyc-marathon.html">ran <i>and </i>sketched</a> the NY Marathon. Hilarious! <br />
<br />
Please tell me you've seen <a href="http://www.youtube.com/watch?v=_YQpbzQ6gzs">this video</a>?!<br />
<br />
How much do you want to live in <a href="http://www.apartmenttherapy.com/la/tours/nancy-ethan-ohles-1903-cabin-in-the-countryhouse-tour-159887">this cabin</a> in california? I do. A lot. <br />
<br />
have a lovely weekend! xo<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-81367839858240642092011-11-11T10:46:00.001-08:002011-11-11T11:17:29.689-08:00simple breakfast quinoa & oatsI'm cozy in bed, barely having eaten my breakfast and sipped my coffee
and it's nearing noon. This is a rare occurrence these days. Life is
very full; so full, this week, that I have at least an hour's worth of
dishes sitting on my counter waiting for me to wash. Late nights,
early mornings and a husband studying away furiously do not make for a
clean house, but they do make for a full heart.<br />
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I'm savoring the feeling today of having nowhere to be, getting some true sabbath rest: there is so much I <i>could </i>be doing, maybe I <i>should </i>be doing, but I am choosing to put it on hold and just be (something I've never been good at). I received an email yesterday, from my boss of all people, containing these wise words:<br />
<br />
“When we breathe, we do not stop inhaling because we have taken in all the oxygen we will ever need, but because we <i>have all the oxygen we need for this breath</i>.
Then we exhale, release carbon dioxide, and make room for more oxygen.
Sabbath, like the breath, allows us to imagine we have done enough work <i>for this day</i>. Do not be anxious about tomorrow, Jesus said again and again. Let the work of this day be sufficient.”<b> </b>{Wayne Muller}<br />
<br />
On this holiday, our countries' generous gift of a day without work, let's take a breath and imagine that for today, the work we have done is enough. <br />
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Here's a simple, healthy breakfast for a simple, restful day. In our endeavors to eat more whole foods and save drastically on our grocery bills, hot cereal has become a morning staple. We started incorporating quinoa, a tiny, nutty, protein-rich ancient aztec seed that is oh-so-popular right now for good reasons, into our oats. It comes in many different colors and can be found in the grain or bulk section of most grocery stores. Quinoa is more traditionally used as a dinner side dish or a base for lunchtime salads, but I love the way it tastes drizzled with honey or agave and soy milk, and sprinkled with generous amounts of cinnamon. It's delightfully warm and cozy to wake up with before I face the elements on my commute to work, and it keeps me going til lunchtime.<br />
<br />
<br />
Breakfast Quinoa & Oats<br />
feeds 2-3<br />
<br />
1 cup quinoa, rinsed<br />
1 cup old-fashioned rolled oats<br />
4 cups water<br />
salt to taste <br />
<br /><br />
Bring water, quinoa and salt to a boil in a medium pot. Turn to low and cover. After 5 minutes, stir in oats. Re-cover and simmer, gently stirring occasionally, until quinoa and oats are cooked (about 15 minutes total). Quinoa will have a slightly al dente bite to it but you will be able to see the little white curly-cue tails. Turn off heat and allow to sit for 5 minutes. Spoon into bowls and top with whatever your heart desires. Some ideas: agave nectar, honey, or brown sugar, cinnamon, diced apple, sliced almonds or chopped walnuts, and a splash of milk or non-dairy milk. Enjoy!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-66987735884072807322011-10-26T14:50:00.000-07:002011-10-26T14:50:01.982-07:00whole wheat pumpkin bread<div class="separator" style="clear: both; text-align: center;">
</div>
Food is complicated.<br />
<br />
We (we, as in relatively wealthy western citizens of the world) live in a climate of endless options. Don't feel like the ham-and-cheese sandwich you packed for lunch? There's a Subway, and a Pizza Hut, and a sushi joint down the street. You want pasta? Skinny, thick, tubular, pocket-shaped, or alphabet? Experimenting with alternative flours? Try spelt, coconut, almond, quinoa, brown rice or millet.<br />
<br />
I have been sifting through a lot of information over the past few months in an effort to bring our eating- and shopping- habits into a place of sustainable and healthy choices. There are so many issues with our North American "food" industry that this overhaul is utterly overwhelming. Over the summer I read Barbara Kingsolver's <a href="http://www.animalvegetablemiracle.com/">Animal, Vegetable, Miracle</a> and became all for home-growing vegetables, eating only grass-fed local meats and eggs, and freezing and canning as much summer produce as we can. Then I realized that I'm too busy to garden much and too poor to buy much meat at all in Canada, much less organic.<br />
<br />
Then the hubs read part of Michael Pollan's <u><a href="http://michaelpollan.com/books/the-omnivores-dilemma/">Omnivore's Dilemma</a></u> and shared a lot with me... basically, the unsettling truth is that we know very, very little about where our food comes from and the way our continent produces enough food to feed us all is destroying our land. This summer I tried to combat this for a while by visiting a farmer's market regularly and buying our produce from local, organic growers, but alas, our grocery budget became too stretched to do this every week, and it's hard to stay motivated as one person out of millions trying to change the system.<br />
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Simultaneously, I've been on a quest for a while to eat more whole foods and consume a diet of primarily plant foods, with minimal sugar and fat and refined flour. There are so many nutrients our bodies are lacking because we don't eat enough of a variety of plant foods. It started to seem that having a food blog dedicated to deliciousness and keeping a healthy diet have seemed mutually exclusive... </div>
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But I guess if I'm changing, the blog will just have to change with me.</div>
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<br />
Expect to see the evidence of this change sprinkled throughout my posts as I figure out what it means to eat healthfully and sustainably while still enjoying delicious food and staying on a budget. Delicious food, like autumn-y pumpkin bread made with 100 % whole wheat flour and half the sugar! You'll be surprised how good it still tastes! <br />
<a name='more'></a><br />
Whole wheat pumpkin bread<br />
{adapted, very loosely, from Smitten Kitchen}<br />
<br />
3 cups whole-wheat flour<br />2 cups canned solid-pack pumpkin<br />
1/2 cup milk or non-dairy milk <br />
1/3 cup vegetable oil<br />
4 large eggs<br />
1/4 cup honey <br />
2 tsp pumpkin-pie spice or allspice<br />
1 cup plus 1 tablespoon sugar<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 teaspoon cinnamon<br />
1/2 cup chopped walnuts<br />
<br />
<br />
Preheat oven to 375 degrees and prepare 2 bread pans with oil or butter.<br />
<br />
Blend the wet ingredients together in a large bowl. Whisk the dry ingredients except cinnamon and 1 Tbsp of sugar together in a medium bowl, then stir into wet ingredients until combined. Divide batter into bread pans. Toss remaining sugar with cinnamon, and sprinkle tops of loaves with walnuts and cinnamon-sugar mixture. Bake, turning after 25 minutes, until a tester comes out fairly clean, 50-55 minutes. Allow to cool on a cooling rack, about an hour, or slice and serve warm. Keep tightly covered up to 3 days, and reheat slices in the microwave for best results.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1236233785850990184.post-27076017426231603552011-10-22T16:34:00.000-07:002011-10-22T16:36:10.322-07:00chipotle chile chicken tacosOne great thing about living in Vancouver is the abundance of awesome Asian food. Every corner has a sushi place, or dimsum, or Thai, or incredibly authentic Vietnamese food. We've also come to <i>love </i>Korean food, which is a whole 'nother story.<br />
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Our hearts broke a little bit when we moved up here, though, because there is a great lack of good Mexican food up in the great white North. Apparently, no longer living in a bordering country to Mexico makes a difference. There's no Gorditos here, or Matador nachos, or tiny taco trucks with the best food you've ever shoved in your mouth like there are in Seattle. So we've been forced to take matters into our own hands; if we're going to eat good tacos, enchiladas and burritos, it will be in our own kitchen.<br />
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This is a recipe I discovered a few years ago and has become a staple of our dinner rotation.
It's very simple to throw together, and it can simmer all day in the
slow cooker or spend a couple hours in the oven depending on how far ahead you think. Either
way, you get tender shredded chicken with a bit of a kick (from the secret ingredient) and tons of
flavor for tacos, burritos, or whatever your little heart desires. I love making this recipe when we have guests; it can go in the oven while I make dessert, prepare toppings, and clean up the house.<br />
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The chicken is amazing on it's own, but we like to add black beans simmered
in their liquid with a dash of cumin and chili powder, sauteed onions
and bell peppers, lettuce, cheese, sour cream and salsa for a true taco
experience (which also makes the meat go farther... saving money is
paramount these days). <br />
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The key to the success of this recipe is the chipotle chiles in adobo. They bring an amazing smokey flavor as well as quite a bit of heat. You may want to try using only one chile the first time you make this, and add more the next time if you want the extra heat.<br />
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Ready... set... FIESTA!<br />
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<br />
Chipotle Chicken Tacos<br />
{adapted from Martha Stewart}<br />
<br />
2 pounds boneless, skinless chicken thighs<br />
4 garlic cloves, thinly sliced<br />
1 cup jarred salsa <br />
1 Tbsp chili powder<br />
1 tsp cumin powder <br />
1-2 chopped chipotle chiles in adobo (found in the international section of most grocery stores)<br />
ground pepper and salt to taste<br />
<br />
Combine all ingredients in a crock pot or dutch oven with a heavy lid. If using the crock pot, set to 6 or 8 hours on low, stirring occasionally if able. If using a dutch oven, cook in a 300 degree oven for 2-2/12 hours, stirring occasionally, until chicken is cooked and falls apart easily with a fork. <br />
<br />
Using two forks, shred chicken thighs and stir with juices and cooking liquid. Serve on tortillas, and top with desired toppings such as black beans, cheese, sour cream, salsa, lettuce, cilantro, lime wedges, and fajita vegetables.<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1236233785850990184.post-71702257790023249982011-10-11T18:27:00.000-07:002011-10-11T18:27:21.615-07:00classic american apple pieI'm back.<br />
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I am not going to apologize. The last several weeks have been nuts: adjusting to new jobs, schedules, and relationships; learning almost 300 names and cooking dinner twice, maybe three times a week if I'm lucky. Being a new teacher is exhausting and exhilarating and I wouldn't change it for the world. I am so blessed to be where I am and I just needed some time to take it all in.<br />
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But, I'm back.<br />
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One of the many, many joys of being an American living in Canada is that we get Thanksgiving not once, but TWICE every year now! Even when (if?) we move back, I think we will have to continue this tradition because Turkey Dinner and Stuffed Bellies is too good not to do twice. And we can always stand to be extra thankful.<br />
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This weekend, in honor of Pilgrims and the Mayflower and having plenty (oh wait. That's American Thanksgiving. What is Canadian Thanksgiving anyway?!) I baked two apple pies. The crust was so perfectly flakey that it almost fell apart on me both times, but I was able to resurrect it, and let me tell you, this was good.<br />
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You don't have to wait til next Thanksgiving (or November 24) to bake an amazing apple pie. The best apples of the year are falling off trees everywhere RIGHT NOW so just do it!<br />
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<a name='more'></a><br />
Classic Apple Pie<br />
{adapted from AFTK Cookbook}<br />
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Crust:<br />
2.5 cups all-purpose flour<br />
2 Tbsp granulated sugar<br />
1 tsp salt<br />
8 Tbsp vegetable shortening, cut into small cubes and chilled<br />
1.5 sticks (3/4 cup) unsalted butter, cut into small cubes and chilled<br />
6-8 Tbsp ice cold water<br />
<br />
COLD is the name of the game if you want a wonderful flakey crust.<br />
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Pulse dry ingredients in a food processor to combine. Scatter shortening and butter over the top, and pulse until mixture resembles coarse cornmeal. Add water, a few tablespoons at a time, until dough begins to come together, then gather it with your hands and turn it out onto a floured surface. Gently work the dough until it forms a rough ball, then divide into 2 parts, flatten each into a small disc, wrap tightly with plastic and refrigerate for an hour or two.<br />
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Filling:<br />
<br />
7-10 apples (I combine granny smith and macintosh apples for a simultaneously sweet and tart taste), peeled, cored, and sliced 1/4 inch thin <br />
3/4 cup granulated sugar<br />
2 Tbsp all-purpose flour<br />
cinnamon, nutmeg, allspice: spice to taste. I used around a teaspoon each of cinnamon and allspice.<br />
juice and zest of half a lemon<br />
<br />
Combine all ingregients and toss to coat apples.<br />
<br />
Assembly:<br />
Remove pastry dough from refrigerator and allow to come to room temperature, 15- 20 minutes. Place a cookie sheet on the middle rack and preheat oven to 500 degrees. On a well-floured surface, roll out first disc to 1/4 inch thick, rolling gently from the middle out, rotating rolling pin slightly with each new roll. Fix cracks by gently squishing edges back toward the middle and rolling again. Once you have rolled it out, carefully drape pastry over your rolling pin and transfer to a pie plate, allowing edges to drape. Pour filling into crust, heaping in the middle (it's okay if it's a huge pile. Apples will settle as they cook). Roll out second pastry the same way as the first, and place crust on top of pie. Trim pastries to about 1/2 inch beyond edge of plate, and use excess to patch any holes or splits. Seal crust gently around the edges, tuck under and either press with a fork around perimeter or use fingers to make a design. Prick top crust several times with a fork or use a sharp knife to cut small decorative hole so steam can escape. Brush top crust with egg white and sprinkle with sugar.<br />
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Place pie onto preheated cookie sheet and reduce heat to 425 degrees. Bake for 25 minutes, then turn pie and reduce heat again to 375 degrees. Bake another 25-30 minutes until pie is golden brown and your whole house smells incredible. You may choose to cover the crust's edges with foil or a handy-dandy pie crust cover if you have one to prevent over-browning.<br />
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Serve warm with vanilla ice cream or allow to sit, covered, and serve tomorrow.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-77887972288409200722011-07-25T21:44:00.000-07:002011-07-25T21:45:23.325-07:00grilled honey chicken & veggie kebabs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIRJsB_qBHMqKjpH4Lv87q_p3rNNkESOEsdc6Ytl3Z4uZ6w2IgtBTKMhmuH5U8IhP6g9n8vqpeFeItvNeQCXNdj4yfXcVB6OHLso4tuEsis_hwPwyZ1f-tVw9Zx8LRIQyizDBiXXz_HY/s1600/kebabs2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIRJsB_qBHMqKjpH4Lv87q_p3rNNkESOEsdc6Ytl3Z4uZ6w2IgtBTKMhmuH5U8IhP6g9n8vqpeFeItvNeQCXNdj4yfXcVB6OHLso4tuEsis_hwPwyZ1f-tVw9Zx8LRIQyizDBiXXz_HY/s400/kebabs2.JPG" width="400" /></a></div><br />
I love summer in the Pacific Northwest because almost every part of your daily routine-- even dinner-- can happen outside. I'll take a few rainy days in exchange for not being stuck inside with the AC blasting every sunny day. I'll live anywhere, in other words, as long as it's in Oregon, Washington or BC. <br />
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I married a fantastic grill master, and married <i>into </i>a beautiful Weber charcoal grill, so I love a dinner over the coals in the warmer months. I'll never turn down a juicy burger (there's no way I could ever go 100% vegetarian) but sometimes skewers packed with tender chicken and crispy veggies are what is going to hit the spot.<br />
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This simple marinade gives tons of subtle flavor to the chicken and vegetables. With minimal effort you can have a delicious, healthy meal that looks elegant enough for company. I only had time to marinate the meat for a few minutes and it was so flavorful, so a few hours will bring out lots of dimension and keep the meat really moist. Brushing the veggies with the leftover marinade gave them a little extra kick and helped them crisp perfectly on the grill.<br />
<a name='more'></a><br />
Honey Marinated Chicken and Veggie Kebabs <br />
serves 2<br />
<br />
1/4 c vegetable oil<br />
1/3 c honey<br />
1/3 c soy sauce<br />
1/4 tsp ground black pepper<br />
1-2 cloves minced garlic (to taste)<br />
<br />
Whisk all ingredients together and refrigerate for 30 minutes.<br />
<br />
4 boneless, skinless chicken thighs or 2 breasts, cut into 1" pieces or long strips<br />
a mix of vegetables, i.e. red onion, peppers and zucchini cut into large pieces, whole grape tomatoes<br />
wooden skewers, soaked in water for a few minutes<br />
<br />
Pour most of the marinade over the chicken pieces in a large bowl, cover and refrigerate for a few hours or overnight (or not at all... still delicious).<br />
<br />
Heat grill to high heat, or light coals. Thread marinated chicken pieces onto skewers, leaving an inch on each end. Spear veggies onto separate skewers in desired patterns and brush with leftover marinade. Grill until veggies are beginning to crisp (7-8 minutes) and chicken is cooked through (10-12 minutes). Serve over rice, couscous, quinoa, with grilled corn or flatbread, or by themselves!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-64145114811979151162011-07-20T23:02:00.000-07:002011-07-20T23:02:08.054-07:00cherry chocolate cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdLolz1pLtyV8En91fEDVgA-6SrZQkxQ2D6lBw9H2Wc_n64WgnnWrUWG6_rrQ156wB4ORiTZ-mp_wcXDNkEX0iIeIwQgjOaXUlpFJHm12neakRnV-hdvgVVcB29H-xNL1NnGbo9ikjD8/s1600/cherrybucket.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdLolz1pLtyV8En91fEDVgA-6SrZQkxQ2D6lBw9H2Wc_n64WgnnWrUWG6_rrQ156wB4ORiTZ-mp_wcXDNkEX0iIeIwQgjOaXUlpFJHm12neakRnV-hdvgVVcB29H-xNL1NnGbo9ikjD8/s400/cherrybucket.JPG" width="400" /></a></div><br />
I feel as though I need to clarify some things.<br />
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I do, on occasion, eat something that doesn't require copious amounts of butter and sugar. I would, in fact, say that most of my diet is NOT based on those ingredients, however delicious they may be. In real life we eat things that are green, savory and start with onions and garlic instead of butter and sugar being whipped to a frenzy in my mixer.<br />
<br />
In real life I do things like a ten-day-cleanse diet (probably necessary because of the amount of butter and sugar I do consume). This happened, a couple weeks ago, and it felt amazing. Literally, I ate no dairy, wheat, fried things, sugar, or fatty meats, AND I DRANK NO COFFEE. Really. I did that. Voluntarily. At first I thought I was crazy, but then I started to feel a little different: less weighed down, more energetic, less (not more) consumed with food. It took a lot of prep, and <i>lot </i>of produce, but it was such a tasty week and a half that I would definitely do it again. If you're interested in knowing more about detox diets, let me know and I'll point you in a few good directions.<br />
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Now that <i>that's </i>out of the way (just kidding: it did actually change my habits for the better), I'm doing things like baking chocolate cake. With fresh cherries. Our landlords/ upstairs neighbors knocked on our door the other night with a GIGANTIC bucket of cherries for us. That guy I'm married to thought they were offering us a handful so he grabbed a few, but NO! The whole darn thing was for us! After eating about half in a single sitting, no joke, I decided these dark red delights would be going into some fantastic dessert. So here it is. Buy, pick, steal some cherries which are SO perfectly fresh and in season right now, and make this cake. Do it.<br />
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Next post, I promise something you can actually eat for dinner. <br />
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<br />
<a name='more'></a>Cherry Chocolate Cake<br />
{inspired by summer}<br />
<br />
Preheat oven to 375 degrees and line a greased 9x5 bread pan with parchment.<br />
<br />
1 stick (1/2 cup) unsalted butter or spread (i.e. Smart Balance)<br />
1/2 cup granulated sugar<br />
1/2 cup brown sugar<br />
<br />
Cream together until light and fluffy.<br />
<br />
2 eggs<br />
<br />
Add, one at a time, until incorporated.<br />
<br />
3/4 cup all-purpose flour<br />
1/2 cup whole wheat flour<br />
1/4 cup cocoa powder<br />
1/2 tsp salt<br />
1 tsp baking soda<br />
<br />
Sift together, then add to wet mixture and mix slowly until incorporated, scraping down sides of bowl with a spatula.<br />
<br />
2 ounces semi-sweet chocolate, chopped and melted<br />
1 tsp vanilla extract<br />
1/4 cup milk or milk substitute <br />
<br />
Stir into batter until just incorporated. <br />
<br />
1 cup fresh cherries, pitted and halved<br />
<br />
Carefully fold in to batter. Pour batter into prepared pan and bake for 45-50 minutes or until a cake tester/ knife/ skewer comes out basically clean. Remove to a cooling rack as soon as you can touch the paper, and allow to cool or serve warm. Cake will keep a few days wrapped tightly in plastic.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-65169056018275992772011-07-04T21:07:00.000-07:002011-07-04T21:07:36.745-07:00independence berry cobbler<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfIXmnNNoRJ7l3KkZUgv8EHW-VIkG7j6zfbKzHhtc9RhVI53mA-LmZ5YtAlBnnAopQIv3UfyfdDxgDlvDS2VYvqDf5EkICbveBfQ9qI2pH39NecojmAJG7YdDQpEj0P03bWN2aiXDiiIg/s1600/P7042011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfIXmnNNoRJ7l3KkZUgv8EHW-VIkG7j6zfbKzHhtc9RhVI53mA-LmZ5YtAlBnnAopQIv3UfyfdDxgDlvDS2VYvqDf5EkICbveBfQ9qI2pH39NecojmAJG7YdDQpEj0P03bWN2aiXDiiIg/s400/P7042011.JPG" width="400" /></a></div><br />
Happy Fourth of July! After weekend of barbecues, fireworks and other festivities for Canada Day, I didn't think I had it in me for more celebration today. Honestly, today was a work day for us and I didn't even consider that I might feel like I was missing out on America's birthday. You know, embracing the culture we're in and all that.<br />
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But something funny happened this afternoon. I got a little homesick, and started thinking about what we might be doing if we were still living in the good ol' U S of A. Stuffing our faces with burgers, watermelon and apple pie, for one. Shoving ourselves into the crowd of patriots all wanting to get as close as humanly possible to the controlled explosions we all consider entertainment at this time of year. Waving a flag and wearing red, white and blue, and saluting our great country and remembering the people who sacrificed so much to make it the place it is today.<br />
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On my commute home, I decided if a picnic and fireworks weren't going to happen tonight, I could at least do something small to make today feel special in our home away from home. I also just finished a ten day cleanse diet (more on that later), and sugar and butter were audibly calling my name. So I came up with this patriotic dessert, which left us, and our neighbors, licking our bowls!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxEie3gheyqJT1w3_36zTdk_w4T21EFvdS_7awVBXH9dj2OXxYBjm-nzxJQ4vYvr0csCRd3lDrwadKUx-vLrPv_Dagi7781cIyLGM4wnVQxs3qLHStkom-QaJJUzixn1PQf6pmvFRKMA/s1600/P7042026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxEie3gheyqJT1w3_36zTdk_w4T21EFvdS_7awVBXH9dj2OXxYBjm-nzxJQ4vYvr0csCRd3lDrwadKUx-vLrPv_Dagi7781cIyLGM4wnVQxs3qLHStkom-QaJJUzixn1PQf6pmvFRKMA/s400/P7042026.JPG" width="400" /></a></div><br />
This berry cobbler would be a fantastic summer dessert any day, not just the 4th of July: just cut the crust into round shortbreads instead of stars and it's good to go!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XVmGe4_7xJ4pPkU419lrdkWE4IQJNZyNX7-mxP84eV8zV5ZZpqG-SH28i_0_hhwQFuneqgbDv4o6fU1rXzSYdN7wd4T27OdS4pjQHD-lFIwEaHF_pR1HjokdpjH2M_3nkDxOPZmWYdQ/s1600/P7042030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XVmGe4_7xJ4pPkU419lrdkWE4IQJNZyNX7-mxP84eV8zV5ZZpqG-SH28i_0_hhwQFuneqgbDv4o6fU1rXzSYdN7wd4T27OdS4pjQHD-lFIwEaHF_pR1HjokdpjH2M_3nkDxOPZmWYdQ/s400/P7042030.JPG" width="400" /></a></div><br />
<a name='more'></a><br />
Independence Berry Cobbler<br />
{inspired by Martha Stewart's Baking Handbook}<br />
<br />
filling:<br />
2 to 3 cups berries, fresh or frozen (I used blueberries and strawberries to get that red & blue color)<br />
juice of half a lemon <br />
1/3 cup granulated sugar, or more or less to taste <br />
1 Tbsp cornstarch<br />
<br />
topping:<br />
1 1/3 cup flour (all purpose, whole wheat or a combination of the two)<br />
1/4 cup granulated sugar<br />
2 tsp baking powder<br />
1/2 tsp baking soda<br />
zest of half a lemon<br />
6 Tbsp unsalted butter, chilled and cut into small pieces<br />
1/2 cup plain yogurt <br />
2 Tbsp cream, milk or milk substitute<br />
sugar for sprinkling<br />
<br />
1. Preheat oven to 350 degrees F. In a large bowl, gently combine berries, sugar, lemon juice and cornstarch. Allow to sit for a few minutes while you prepare topping.<br />
<br />
2. In a medium bowl, stir together flour(s), sugar, baking powder & soda, and lemon zest. Scatter butter pieces on top of dry ingredients and blend with a pastry cutter until mixture resembles coarse crumbs. With a rubber spatula, gently stir in yogurt until ingredients come together to form a dough. When the dough forms a ball, knead gently once or twice with your hands, then turn out onto a lighty floured surface. Pat dough into a rough disc, about 1/2 inch thick, then cut into biscuits of desired shapes.<br />
<br />
3. Pour filling into a pie pan placed on a baking sheet. Top with biscuits. Brush biscuits with milk or cream, then sprinkle with a bit of sugar. Bake for 40-50 minutes, until fruit bubbles and biscuits are light brown. Allow to sit for 20 minutes at least, so filling can thicken, then serve topped with vanilla ice cream.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-28730500162617550632011-06-27T22:56:00.000-07:002011-06-27T22:56:16.014-07:00pizza. or, an ode to trader joe's<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggF9qJQ2KiXRhwXmqoQeTfVA1jyCasnaHaFl5SZvcdBpHiXD00eO5TxemYfZD2LrqWhtqZ6M1KoioTgqFbKwcDaBhOWQBvwrRVgc6VSRKuG_MqEg8h2hDAD-G51-9-WE4EdT4HcvihTy4/s1600/P8070843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggF9qJQ2KiXRhwXmqoQeTfVA1jyCasnaHaFl5SZvcdBpHiXD00eO5TxemYfZD2LrqWhtqZ6M1KoioTgqFbKwcDaBhOWQBvwrRVgc6VSRKuG_MqEg8h2hDAD-G51-9-WE4EdT4HcvihTy4/s400/P8070843.jpg" width="300" /></a></div><br />
How is it possible that 3 months into writing this blog I still haven't openly proclaimed my undying love for Trader Joe's? Trader Joes' is a magical place that I took entirely for granted before moving to a country where it doesn't exist. I know many of you probably complain about driving out of your way to shop at this amazing store. In fact, my beautiful friend <a href="http://funfaithfamilyfood.blogspot.com/">Ashley</a> used to drive from Corvallis to Eugene, OR to stock up on a regular basis. That's commitment. The closest store to me, now, is about an hour away in Bellingham, but an hour which could easily turn into 4 depending on traffic and the mood of the border officials. I do get there every now and then but I long for the days that TJ's and I can be regular buddies again. Although, apparently there is now a Trader Joe's <a href="http://www.thekitchn.com/thekitchn/supermarkets/tjs-delivery-service-trader-joes-groceries-at-home-149941">online delivery service,</a> but I would most likely have to pay with my left leg and arm and I still need those at this point. <br />
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There are so many things I miss about shopping at Trader Joes, but one of the items I knew we would miss the most is their ready-made pizza dough. The hubs and I came to rely on these (and their jars of pizza sauce) for a quick, delicious meal early in our marriage (I have very, very fond memories of making pizza and watching episode after episode of LOST in our first apartment). When we moved, I knew I needed to find a solution.<br />
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After realizing that few stores, at least in Canada, offer fresh pizza dough, I decided to try making my own. Lots of trial and error found me a recipe that I love, and we are in the habit of making a batch, freezing the rest, and pulling the frozen doughs out in the morning (if we remember) to thaw on the counter all day for dinner. So quick, easy and inexpensive! We also have a ceramic pizza stone. I highly, highly recommend getting one if you don't already have one: the hot stone mimics a wood-fire oven and bakes a delightfully crispy crust.<br />
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I hate to say it, but even when (if?) we return to the States and the kingdom of Trader Joe's, I may keep on making my own dough. Sorry, Joe, but I'll spend plenty of money on you either way.<br />
<br />
<a name='more'></a>Homemade Pizza Crust<br />
{adapted slightly from Martha Stewart's Baking Handbook}<br />
makes 2 crusts<br />
<br />
1 cup warm water (about 110 degrees F)<br />
1/4 tsp sugar<br />
1 envelope (2 1/4 tsp) active dry yeast<br />
2 3/4 cups all-purpose flour (or bread flour, or a combination of WW and white flour: I use 1 cup WW and 2 3/4 cup white)<br />
1 tsp table salt<br />
1 1/2 Tbsp Olive Oil<br />
Corn meal for dusting<br />
<br />
1. In a small bowl, sprinkle sugar and yeast over warm water; stir until yeast and sugar dissolve. Let stand until foamy, about 5 minutes.<br />
<br />
2. In a food processor, pulse flour and salt to combine. Add yeast mixture and oil; pulse until a mixture comes together but it is still slightly tacky. Dough should pull away cleanly from your fingers after it's squeezed. Turn out dough onto a lightly floured counter; knead four or five times, until a smooth ball forms.<br />
<br />
3. Place ball into a large, lightly oiled bowl and cover with a very damp towel. Allow to rise in a warm place (turn oven to 200, then turn off and leave bowl in oven) until doubled in size, about 40 minutes. Punch down dough. Fold dough back onto itself four or five times, then turn smooth side up. Replace towel and return dough to warm place until doubled in size again, 30 to 40 minutes.<br />
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4. Punch down dough; turn out onto a lightly floured counter. Using a bench scraper (or knife) divide dough into 2 equal pieces. (At this point, if you don't plan to use both crusts, form one half into a slightly squashed ball, wrap tightly in plastic, place in a freezer bag in the freezer to use later.) Pat one ball into a flattened disk and cover with plastic wrap, allowing to rest for 5 minutes.<br />
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5. Preheat oven to 450 degrees F and place pizza stone (or pan) on middle shelf. Sprinkle counter with a small amount of cornmeal, and using your hands or a rolling pin, roll and stretch the dough into desired shape, working outward from center in all directions. (Your first few may be wonky. You'll get it down.) Transfer dough to a piece or parchment paper laid out on a large cutting board, and spread with sauce, cheese, and desired toppings. Remove stone from oven and transfer dough (on the parchment) to stone. Bake until crust begins to brown and cheese begins to bubble, 12- 15 minutes. Cut and enjoy!<br />
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Hubs will always have pepperoni and only pepperoni on his half. Some of my favorite toppings are:<br />
peppers, red onions and mushrooms<br />
fresh basil and tomato slices<br />
Canadian bacon<br />
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The options, obviously, are endless so go for it!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1236233785850990184.post-4837324447689721172011-06-21T11:59:00.000-07:002011-06-21T11:59:50.154-07:00vegan peanut butter chocolate chunk cookiesI am suffering from a spring cold. Even though it's not very warm outside, I still like to think it's unfair to feel snotty and sore throat-y when I could be having fun at the beach. If I lived in California. I even stayed home for a bit the other day, and attempted to nap or relax or watch a movie to get better. Instead, what did I do? I baked cookies.<br />
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Being out of eggs, I had to get creative. Forced veganism. Which isn't so bad, right? Lots of people don't eat animal products by choice, even lots of people I know. It's all the rage in this corner of the universe. And just because I love a juicy burger every now and then doesn't need I need butter and eggs in ALL my baked goods.<br />
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So here you go: truly vegan, and truly delicious, simple peanut butter cookies with some chocolate thrown in for good measure. They stay a lovely crisp texture on the outside with the beloved soft center of a good coffee shop cookie. I hope you make them; I know you'll love them... even if you're a carnivore like me. Which I intend to stay, even though cookies like this exist in the world. <br />
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<a name='more'></a>Vegan Peanut Butter Chocolate Chunk Cookies<br />
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Preheat oven to 375 degrees, and line 2 cookie sheets with parchment.<br />
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Cream together:<br />
1 cup all-vegetable shortening<br />
1 cup creamy peanut butter<br />
1 cup granulated sugar<br />
1 cup packed brown sugar<br />
1/2 cup "buttermilk": soy, almond or rice milk with a teaspoon of lemon juice stirred in, allowed to sit until thickened <br />
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Mix in:<br />
2 1/2 cups flour<br />
1 tsp baking powder<br />
1 1/2 tsp baking soda<br />
1/2 tsp salt<br />
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Stir in:<br />
2 oz semi-sweet chocolate, chopped (make sure the chocolate is dairy free, if you are really going for the vegan thing)<br />
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Scoop overflowing tablespoons of dough 2 inches apart on a prepared baking sheet. Flatten each ball slightly with a fork, making the signature criss-cross pattern. Bake 10-12 minutes, one sheet at a time, until set. Allow to cool for a few minutes on cookie sheets, then transfer to a cooling rack. Keep in an airtight container until you can't stand it any more and they have all been gobbled up.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1236233785850990184.post-76499070554050390702011-06-19T14:15:00.000-07:002011-06-19T14:15:02.026-07:00lemon blueberry scones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2OUnJLQRYWjKPusKvu2HV-RuLTH1QtAPi0XXyJ3VL-8XpnLOSG6MovOmwaualECzgqBLHWaQbfscNsQodr0qgI8NjZe72uSx7wEdcMcyVgAHTqT4qu61nmt6rVJICfvm3Zx3kcaUwxE/s1600/P6181928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2OUnJLQRYWjKPusKvu2HV-RuLTH1QtAPi0XXyJ3VL-8XpnLOSG6MovOmwaualECzgqBLHWaQbfscNsQodr0qgI8NjZe72uSx7wEdcMcyVgAHTqT4qu61nmt6rVJICfvm3Zx3kcaUwxE/s400/P6181928.JPG" width="400" /></a></div><br />
So, I realize that it's Fathers Day and I should be somewhere eating steak with my daddy. You should know, though, that I <i>am </i>a good daughter and I called my dad just now. Take that. As for the steak-eating, he's doing that in Portland, taken care of by my lovely mom, and I am here, telling you about these scones. C'est la vie when you move out of the country. <br />
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I've made these scones about umpteen-jillion times now... for showers, brunches, or just for myself when I have a craving for a buttery pastry. They are delicate yet flavorful, not too sweet, and bake up quite quickly. Be prepared to make a bit of a mess (if ever there was a time to use your silicone baking mat, this is it) but know that it will be worth it.<br />
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I took these to a bridal shower tea party yesterday and they were well-loved! I make them with soy milk, which leaves them a bit lighter and fluffier than typical scones (which I happen to love), but if you're into a richer, creamier texture to your scones, by all means use the heavy cream that is called for. I'll leave the choice up to you.<br />
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</div>Happy Father's Day! What did you do for your daddy today?<br />
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<a name='more'></a><br />
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Lemon Blueberry Scones<br />
{adapted, slightly, from America's Test Kitchen Family Cookbook, henceforth ATKFC}<br />
makes 8 (photos are of a double recipe)<br />
<br />
2 cups all-purpose flour, plus extra for the counter<br />
3 Tbsp granulated sugar<br />
1 Tbsp baking powder<br />
1/2 tsp salt<br />
5 Tbsp unsalted butter, cut into small cubes and chilled<br />
1 tsp finely grated lemon zest<br />
1 cup blueberries, frozen or fresh<br />
1 cup heavy cream or soy milk<br />
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1. Preheat oven to 450 degrees. Sift or mix together flour, sugar, baking powder and salt in a large bowl, or pulse in a food processor (<i>I like making my scones by hand, and dislike washing all the parts of my food processor by hand. I leave the choice to you</i>). Scatter the butter pieces and lemon zest evenly over the top of the flour mixture and cut butter into flour using a pastry cutter or pulse in food processor until the mixture resembles coarse cornmeal. <br />
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2. If using food processor, transfer mixture to a large bowl. Gently stir in blueberries. Stir in milk or cream, gently, with a rubber spatula until a dough begins to form. (<i>I often find that slightly less than a cup of liquid is perfect; you don't want the dough to be too sticky. I suggest pouring in 3/4 cup of the liquid at first, then add more bit by bit until the consistency seems right. There's nothing worse than working with dough that's too sticky.)</i><br />
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3. Turn out dough along with any floury bits onto a floured counter and knead until it forms a rough, slightly sticky ball. Pat into a circle, about nine inches in diameter, and cut into 8 wedges with a knife or bench scraper. Place wedges on an ungreased cookie sheet (or line your sheets with parchment).<br />
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4. Bake until scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature- but quickly, because scones are always best the first day!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-87352860841547223862011-06-08T14:25:00.000-07:002011-06-08T14:27:15.663-07:00toasty granola<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQ6HN4t2XbrE-QQZkdLRV_DGImppshZMwlSferZuhD9_-xvHXNCnDUxnqoum_hKfOBuvwag5DxIaHypZxlo93qFCLZtH3u_nqNTMu4CE36crugYRTR5mEOfuG0utV3Udfyw09Cxoftkc/s1600/P6081904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQ6HN4t2XbrE-QQZkdLRV_DGImppshZMwlSferZuhD9_-xvHXNCnDUxnqoum_hKfOBuvwag5DxIaHypZxlo93qFCLZtH3u_nqNTMu4CE36crugYRTR5mEOfuG0utV3Udfyw09Cxoftkc/s400/P6081904.JPG" width="400" /></a></div><br />
I'm beginning to realize that breakfast is my thing. I like dinner, don't get me wrong; I love savory foods and meats and cheese and the millions of flavors we can accomplish with the wonderful foods we've been given to eat. Lunch, unless it's a special occasion or we're entertaining, is for leftovers or sandwiches. But breakfast. Breakfast is where the yum can happen. Everything goes with coffee, and the best things either come out of a muffin tin or contain bacon. Or, they go crunch with a bit of sweetness and a hint of salty. Breakfast is for waking up the senses and starting the day off right.<br />
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I've had a bit of a granola obsession of late. Blame it on my Oregonian-ness, blame it on my affinity for yogurt. Regardless, nothing quite satisfies me in the mornings like home baked granola. <br />
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Make it. Make it in big batches. It's hard to mess up if you check on it regularly, and it is totally customizable for your fussy granola preferences, if you have them (I do).<br />
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<a name='more'></a><br />
Nutty Granola<br />
{inspired by Smitten Kitchen and What Katie Ate} <br />
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Preheat oven to 300 degrees and line two large baking sheets with parchment.<br />
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Combine in a large bowl: <br />
6 cups slow-cooking oats<br />
1/2 cup wheat germ<br />
2/3 cup shredded coconut (I use unsweetened, if you use sweetened, decrease the honey a bit)<br />
1 cup nuts of your choice (i.e. almonds, slivered or whole, sunflower seeds, walnuts, pecans, pepitas)<br />
1/2 cup packed light brown sugar <br />
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Heat slightly in a small saucepan:<br />
1/4 cup honey or maple syrup<br />
1/4 cup oil (slightly less for a more clumpy granola, slightly more for more of a muesli consistency)<br />
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Pour liquid mixture over dry ingredients and stir until well coated. Sprinkle with a bit of coarse sea salt. Divide mixture into two parts, one on each baking sheet, and spread into one layer. Bake, stirring, rotating and switching pans every ten minutes, and checking regularly after the first 20 minutes. Remove from oven when oats are becoming golden and the granola smells toasty and sweet, anywhere from 40 min to an hour. Allow to cool on cooling racks, then stir in:<br />
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1 cup dried fruit of choice (i.e. raisins, dates, chopped figs, dried cherries and berries)<br />
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Keep in airtight container and serve over yogurt or with milk. Granola also makes a delicious ice cream topping. To keep longer than a week, store in freezer.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1236233785850990184.post-12758018345892057972011-05-27T12:38:00.000-07:002011-05-27T12:38:12.806-07:00almond joy brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHoLup0l7cBJxUQCMBEykimQ4n0YqiBq7EusdXNl6zCNUmL7fi3fw8Cgd2Op4pW0a5oGccQ7M-0fbO4fyzmcF3bAnuKXE-fJHSgXmyKFlyvl7YnoRdFUKkv0H3_O0b8hbjJmHCo5pcqkg/s1600/P4161690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHoLup0l7cBJxUQCMBEykimQ4n0YqiBq7EusdXNl6zCNUmL7fi3fw8Cgd2Op4pW0a5oGccQ7M-0fbO4fyzmcF3bAnuKXE-fJHSgXmyKFlyvl7YnoRdFUKkv0H3_O0b8hbjJmHCo5pcqkg/s400/P4161690.JPG" width="400" /></a></div><br />
When the chocolate monster attacks, none is spared. At least not in our house. Brownies are a dangerous, dangerous thing to make here because unless they are being delivered to a potluck or given to friends, they will be gone in two days or less with only our two mouths to blame. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL6aS0V4BXPDUBWuOITXyBaFXkrM718VUlycS3CdknUsEgaKLErph9jVhPkf_7VWYa5gD9G7Yh2Vu1MA1VnxRY77mDKXqVGrCwqtmLbteMnr4GeQOR-HRzRbWYRSvk5a8_kHXjEOLjzFg/s1600/P4161691.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL6aS0V4BXPDUBWuOITXyBaFXkrM718VUlycS3CdknUsEgaKLErph9jVhPkf_7VWYa5gD9G7Yh2Vu1MA1VnxRY77mDKXqVGrCwqtmLbteMnr4GeQOR-HRzRbWYRSvk5a8_kHXjEOLjzFg/s400/P4161691.jpg" width="300" /></a></div><br />
These brownies came to me in a vision. Okay, maybe a fit of despair when I was in the middle of baking and realized we were <i>out of vanilla extract. </i>And I call myself a baker! Shame on me! Perusing my cupboards and imagining what I might do to get myself out of this sticky situation, my eyes fell on the almond extract. Of course! Almond and chocolate is a perfect combo! Only one thing was lacking: coconut. Which, naturally, I keep in my pantry just in case. Who doesn't?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTOtUEqduIVOc_pukYuBzZsgeJSRHCHs3l4SrtNTtxKXcT0bFbJ5xQCOi_rBKSwNrMtjCWLm_801-7SZVqw9HF9COp5JLPYmiZZYlcZReL9069mxEW1cyTUq-9eFXGw1EClQVSgEv0ng/s1600/P4161699.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTOtUEqduIVOc_pukYuBzZsgeJSRHCHs3l4SrtNTtxKXcT0bFbJ5xQCOi_rBKSwNrMtjCWLm_801-7SZVqw9HF9COp5JLPYmiZZYlcZReL9069mxEW1cyTUq-9eFXGw1EClQVSgEv0ng/s400/P4161699.jpg" width="400" /></a></div><br />
Thus almond joy brownies were born. I'm sure I'm not the first to discover that a toasted coconut and almond topping makes brownies so much better. But I'm willing to take the credit. Enjoy, my friends...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wqCS-TpJdMTbbCIK7SoiI_UyfSHwlxzblfg5kiwXdJQsgbZMzFUaoTtO4l5RxyY3_vLW1bwGcO2NzXGhDt9kYz81u5Wxy80h_AadUk6xe7fBDew3vOd4P7fs0D2ISmjHpL0hYaZ3xQU/s1600/P4161707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wqCS-TpJdMTbbCIK7SoiI_UyfSHwlxzblfg5kiwXdJQsgbZMzFUaoTtO4l5RxyY3_vLW1bwGcO2NzXGhDt9kYz81u5Wxy80h_AadUk6xe7fBDew3vOd4P7fs0D2ISmjHpL0hYaZ3xQU/s400/P4161707.JPG" width="400" /></a></div><br />
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Almond Joy Brownies<br />
{Adapted from The America’s Test Kitchen Family Cookbook}<br />
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8 tablespoons (1 stick) unsalted butter, cut into chunks<br />
3 ounces unsweetened chocolate, chopped<br />
1 cup sugar<br />
2 large eggs<br />
1/2 teaspoon almond extract<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon salt<br />
2/3 cup all-purpose flour<br />
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topping:<br />
1/4 cup sweetened, shredded coconut<br />
1/4 cup sliced almonds<br />
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1. Adjust an oven rack to the middle position and heat the oven to 350 Degrees. Line an 8-inch square pan (or a small rectangular pan) with foil then coat lightily with vegetable oil spray. Melt the butter and chocolate together in the microwave, stirring often, 1 to 3 minutes. Let the mixture cool slightly.<br />
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2. Whisk the sugar, eggs, almond extract, baking powder, and salt together in a large bowl until combined. Whisk in the melted chocolate mixture until smooth. Stir in the flour until no streaks remain.<br />
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3. Scrape the batter into the prepared pan and smooth the top. Top with coconut and almonds. Bake until a toothpick inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let cool completely on a wire rack to room temperature, about 2 hours, before removing the brownies from the pan using the foil and cutting into squares.<br />
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Makes 9 large brownies. Keep in airtight container for up to 3 days (<i>but let's be honest, brownies are best warm from the oven, so good luck keeping them around this long!</i>).Unknownnoreply@blogger.com1