tag:blogger.com,1999:blog-24557553502760752572024-03-13T14:26:05.103-07:00Raving, Hot CuisineBecause your taste buds should rave.
Because I serve my food haute.
And because only dogs should enjoy eating the same, bland, out-of-a-bag food everyday.
Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-2455755350276075257.post-72152378632605016492016-02-07T10:53:00.001-08:002016-02-07T10:53:46.931-08:00Cinnamon Apple-Carrot MuffinsI've been craving something that tastes hearty as well as sweet--something that will feel a little decadent, but also hold lots of cozy flavors and be healthy enough for a post-breakfast snack. What better a choice than some good 'ole muffins?<br />
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These are definitely packed with flavor, but still have a lovely, moist crumb that is not dense (what is worse than dense muffins?) but holds together fabulously. There's lots of texture from the oats, carrots, and apple. Excellent with some butter or jam as well as on their own!<br />
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Ingredients:<br />
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-2 cups all-purpose flour<br />
-1 cup rolled oats (old-fashioned, not instant)<br />
-2 1/2 tsp. baking powder<br />
-1/2 tsp. baking soda<br />
-2 tsp. cinnamon<br />
-1/4 tsp. ginger<br />
-1/4 tsp. freshly grated nutmeg<br />
-1/2 tsp. salt<br />
-1 cup grated apple (MacIntosh or Granny Smith are good)<br />
-1 cup grated carrot<br />
-2 large, cage free eggs<br />
-1.5 cups of dark brown sugar, packed<br />
-1 tsp. vanilla extract<br />
-1/3 cup unsweetened apple sauce<br />
-1/3 cup whole milk or buttermilk<br />
-1/2 cup vegetable oil<br />
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Preheat the oven to 325F. Grease a cupcake pan or line with muffin cups.<br />
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Combine flour, oats, baking powder, baking soda, spices, and salt in a large bowl. Stir in the grated apple and carrot.<br />
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In a separate bowl, blend eggs, sugar, oil, milk, apple sauce, and vanilla with a whisk or electric mixture until evenly blended. Pour wet mixture over dry, and stir together until just blended--don't over mix!<br />
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Fill each muffin cup about 3/4 of the way, or to the top if you want that "muffin top" look (there is definitely enough batter for that), and place in the oven for 15-20 minutes, until puffy and a knife poked through the center of a muffin comes out clean. Pop out onto a cooling rack for 15 minutes or so, until cooled enough to eat.<br />
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Makes about 16 regular-sized muffins or 10-12 large ones.<br />
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-13341520700375783842016-01-13T18:15:00.000-08:002016-01-13T18:15:17.593-08:00Cornish PastiesLooking for something cozy, crispy, and full of flavor to snuggle up with on a cold, winter day? A Cornish Pasty is just the thing...And it's conveniently hand-held and portable.<br />
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Created by the British, a pasty is a hand-pie that is sold on street corners all over London. Rich, flaky pastry, and a steaming meat and potato-filled center are everything you could want on a January outing! The key to make this magic is salt. That's where the flavor is at. Starchy foods like potatoes and turnips have a way of absorbing all of the salt you add, so be warned! When in doubt, add that extra bit.<br />
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Pastry Recipe:<br />
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3 1/2 cups of all purpose flour<br />
7 ounces unsalted butter, just out of the fridge, quartered lengthwise and diced into small cubes<br />
2 ounces sharp white cheddar cheese<br />
1 1/2 tsp. salt<br />
1 tsp. fresh thyme leaves, plucked<br />
2 large eggs, beaten<br />
1/3 cup cold milk<br />
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Blend the flour, butter, cheese, salt, and thyme with a pastry cutter or two knives in a large bowl. When ground into a crumbly meal with bits of butter no larger than peas, pour in your eggs and a small drizzle of milk. Stir together with a wooden spoon until well combined. Add more milk if the dough is still too floury. Pinch the dough with your fingers, once it sticks together, it's ready to press into a ball. Divide the ball into four equally-sized pieces, press into flat disks with your hand, and package in plastic wrap.<br />
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Let rest in the fridge for at least an hour.<br />
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Filling ingredients:<br />
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3/4 cup peeled and finely diced rutabaga<br />
3/4 cup peeled and finely diced potato<br />
1 medium onion, finely diced<br />
1 lb. finely diced beef brisket, fat still on<br />
2 tsp. salt<br />
1/2 tsp. dry rosemary or 1 tsp. fresh<br />
2 tbsp. flour<br />
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Mix ingredients in a bowl.<br />
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When ready to create pasties, preheat the oven to 425 F. Roll out the dough into approximately 7 inch disks (I used a small plate to make circles) that are about 3 mm thick. Spoon about a 1/2 cup of filling into each pasty, and press down the edges, sealing with water. Brush the tops with egg wash and pierce to let out steam.<br />
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Place on a baking sheet in the oven for 15-20 minutes, until a touch browned, and then turn the heat down to 325 F. Bake for another 30-40 minutes until golden brown and filling the kitchen with a glorious aroma.<br />
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Cool for a few minutes before serving.<br />
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-51202784383186166772016-01-03T16:01:00.001-08:002016-01-18T14:14:49.258-08:00Midwestern Style Fried Chicken with Honey Roasted Garlic Greens<!--[if gte mso 9]><xml>
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I've been missing in action for a while--I apologize! I am now 14 weeks into pregnancy, and I was not feeling much like cooking up until a couple of weeks ago.<br />
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This mouthwateringly crispy, tangy, recipe is inspired by Amy Thielen's recipe from the Food Network show, Heartland Table. I just couldn't pass it up--this is truly yummy and actually pretty simple to make. I think the most appealing aspect for me was that it requires much less oil than a regular fried chicken. Try it out! <br />
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Honey Roasted Garlic Greens Ingredients:</div>
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-2 heads of garlic</div>
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-3 tsp. honey</div>
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-3 tsp. olive oil</div>
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-2 tsp. apple cider vinegar</div>
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-2 tbsp. slivered almonds or pine nuts</div>
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-2 lbs. greens of your choice (kale, spinach, swiss
chard, or collard cut up with the thick stems removed) </div>
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<br /></div>
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Cut the tops off of the two whole heads of garlic, just
exposing the tops of the cloves. Lay both top side exposed in a snug basket
of aluminum foil. Drizzle over 2 tsp. honey and 2 tsp. olive oil. Seal the
package and place in the oven at 350F for about 45 minutes. At this time
you can get started on cooking your fried chicken.</div>
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<span style="mso-spacerun: yes;"> </span>When finished
baking, take out the packet and pour all of the juicy contents into a bowl.
When cool enough to handle, squeeze the garlic out of the cloves by
pressing them out from the bottom, and discard the husks. Drizzle over the
remaining honey.</div>
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When you are nearly ready to eat (when the chicken and
gravy are finished), in a large pan, heat 1 tsp. oil over medium heat. Add
your nuts and toast until golden. Then, stir in the greens a bunch at a
time until they are all just wilted. Drizzle over the vinegar and saute for
1 minute. Lastly, combine the garlic cloves and all of the juices in the
bowl. It seems like a lot of garlic, but the roasting took away all of the
bite, and the honey made it creamy, smooth, and sweet. Sprinkle in salt to
taste. Turn heat to low and cover until ready to serve. </div>
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Fried Chicken Ingredients:</div>
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-1 whole chicken, cut into pieces (or 2 packages of
chicken legs, wings, breasts or thighs)</div>
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-1 cup buttermilk</div>
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- salt and pepper</div>
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-2 tsp. of fresh thyme or oregano (or 1 tsp. dry)</div>
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-4 cloves of garlic, smashed</div>
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-2 tsp. smoked paprika</div>
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-1.5 cups flour</div>
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-1 cup ground butter crackers (about a sleeve); you can
whack these in a zip-lock bag with a rolling pin, or just toss them into
the food processor</div>
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-canola or vegetable oil for frying</div>
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Combine buttermilk, 1.5 tsp. salt, 1 tsp. pepper,
thyme, and garlic in a bowl with the chicken. Let marinate at room
temperature for an hour, or overnight in the fridge.</div>
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When ready to fry, set a wide pan (a cast iron one is
best) over medium-high heat and add 1 inch of oil. Keep your eye on it to
make sure it doesn’t get too hot. Hint—if you toss a crumb into the oil and
it immediately is covered in bubbles and is sizzling, it’s ready. If the
oil starts to pop and crack or smoke, it is much too hot—take it off the
heat for a few minutes to cool down. Also, preheat your oven to 350F and
slide a cookie sheet inside.</div>
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While the oil is heating up, combine your flour,
cracker crumbs, paprika, 2 tsp. salt, 1 tsp. pepper in a 9x13 pan. Dredge
the chicken well in the coating, really packing it on, and set aside on a
plate. You can also double-dredge if you are in the mood…then you would dip
the chicken back in the remaining buttermilk mixture before dredging again.</div>
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When the oil is hot enough, carefully place the first
few chicken pieces into it until the pan is comfortably filled. Flip the
chicken after about 5 minutes, when the bottom is well browned. Once both
sides are scrumptiously crispy, carefully take out of the oil and drain on
paper towel. When all of the pieces are cooked, put them all on the pan in
the oven. Bake for 20 minutes. </div>
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Meanwhile, you can create a quick gravy, and work on your
vegetables!</div>
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Gravy ingredients:</div>
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-2 tbsp. flour</div>
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-2 cloves of garlic, smashed</div>
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-1 bundle of fresh herbs such as oregano, thyme, or
sage</div>
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-2 cups of chicken or vegetable stock</div>
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-salt and pepper</div>
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<br /></div>
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Pour off all but 2 tbsp. of the oil from the pan in
which you fried the chicken. If there are any burned bits, be sure to
remove those, too. Add the smashed garlic and the herbs to the pan. Heat
over medium until the garlic turns golden brown, then add the flour and
whisk until combined and bubbling. Slowly add the chicken stock, whisking
until each addition is combined. Heat until simmering and thickened. Taste,
and add salt and pepper as needed. Strain through a fine-mesh sieve into a
gravy boat.</div>
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="header"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="footer"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="35" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="envelope address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="footnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="line number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="page number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="table of authorities"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="macro"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="toa heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="1" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
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<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
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<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
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<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
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<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
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<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
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<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
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<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
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<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
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Serve everything together!<br />
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<a href="http://3.bp.blogspot.com/-R1Uz5fbZYZA/Vom10SFsK1I/AAAAAAAAC6M/TcCNiYHTiGc/s1600/IMG_2983.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-R1Uz5fbZYZA/Vom10SFsK1I/AAAAAAAAC6M/TcCNiYHTiGc/s640/IMG_2983.JPG" width="640" /></a>Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-44002599444178830462015-10-01T17:36:00.000-07:002015-10-01T17:37:02.761-07:00Pumpkin-Apple Upside Down Cake<br />
<span itemprop="ingredients"> It's finally fall. This is positively my favorite time of year! We have been craving pumpkin around here for a while. I began imagining something apple-y and pumpkin-y that was born into reality as an upside down cake. This is super moist. The sugar caramelizes on the apples and then soaks in to the cake...doesn't get any better than this.</span><br />
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<a href="http://1.bp.blogspot.com/-S8Rh0AD7xM8/Vg3NC-pyr7I/AAAAAAAAC0Y/kbFONSIbve4/s1600/IMG_2914.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-S8Rh0AD7xM8/Vg3NC-pyr7I/AAAAAAAAC0Y/kbFONSIbve4/s640/IMG_2914.JPG" width="640" /></a></div>
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<span itemprop="ingredients">Ingredients: </span><br />
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<span itemprop="ingredients"><span itemprop="ingredients">1/3 cup butter</span> </span><br />
<span itemprop="ingredients">2-3 small, tart apples cut in half, cores scooped out with a melon-baller or spoon and sliced thinly </span><span itemprop="ingredients"></span><br /><span itemprop="ingredients">1/3 cup dark brown sugar</span><br /><span itemprop="ingredients">2 cups all-purpose flour</span>
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2 1/4 teaspoons baking powder</span><br />
<span itemprop="ingredients"><span itemprop="ingredients">3/4 teaspoon baking soda</span> </span>
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1 teaspoon salt</span>
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1 teaspoon cinnamon</span>
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1/2 teaspoon ground ginger</span><span itemprop="ingredients"></span><br /><span itemprop="ingredients">
1/8 teaspoon freshly grated nutmeg</span>
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1/4 teaspoon ground cloves</span>
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1 1/4 cups light brown sugar</span>
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4 large eggs</span>
<br /><span itemprop="ingredients">
3/4 cup vegetable oil</span>
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One 15-ounce can pumpkin puree</span>
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1/2 cup buttermilk (sub. 1/2 tsp. lemon juice and fill rest of the way with milk up to 1/2 cup measurement)</span><br />
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<span itemprop="ingredients">Preheat the oven to 325F. Cut the butter into a bunt pan, and place the pan in the oven, until the butter melts. Then, take the pan out again and pour in the brown sugar, stirring it around until mixed. Lay your apple slices around the pan, overlapping them slightly, making a ring shape. </span><br />
<span itemprop="ingredients"><br /></span>
<span itemprop="ingredients">Put the pan back in the oven to start baking the apples. Then, begin work on your batter. </span><span class="steps-list__item__text">In a medium bowl, whisk the flour with the baking
powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves. </span><span class="steps-list__item__text"> </span><br />
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<span class="steps-list__item__text">In a separate bowl, using an electric mixer, beat the brown sugar
and eggs at medium-high speed until fluffy, 3 minutes. Beat in the oil,
then beat in the pumpkin puree. Alternating with butter and egg mixture in three additions, mix everything into the flour mixture, stirring until just combined. </span><br />
<span class="steps-list__item__text"><br /></span>
<span class="steps-list__item__text">Carefully pour the batter into the bunt pan, being sure that it spreads out evenly. Cook in the oven for 45 minutes to an hour, until the cake no longer wobbles when you giggle the pan. </span><br />
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<span class="steps-list__item__text">Flip out directly onto your serving plate as soon as it comes out of the oven, and carefully pull the pan off. Tada! Serve warm, with lots of ice cream. </span><br />
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<a href="http://4.bp.blogspot.com/-zWTPsTc78D4/Vg3RT3OsfuI/AAAAAAAAC0k/5i7onVdr3aU/s1600/IMG_2913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-zWTPsTc78D4/Vg3RT3OsfuI/AAAAAAAAC0k/5i7onVdr3aU/s640/IMG_2913.JPG" width="640" /></a></div>
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Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-53887965737236247362015-09-11T17:05:00.002-07:002015-09-11T17:09:10.878-07:00A Most Delectable Steak and Ale Pie<div class="separator" style="clear: both; text-align: center;">
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What a glorious way to start off the autumn season. Steak and Ale Pie is a scrumptious dish. Satisfying, rich in flavor and in depth, the falling-apart beef is dressed in a sumptuous gravy. A flaky cheese and herb pastry adds a layer of complexity, too. With plenty to go around, this will be hearty, satisfying, and should serve 8 with leftovers.<br />
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I always serve this with garlic mashed potatoes that can sop up that gravy! <br />
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<a href="http://4.bp.blogspot.com/-UUhN6BoRWHM/VfNpmGpocLI/AAAAAAAACzQ/_8__lM3ImrE/s1600/IMG_2867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-UUhN6BoRWHM/VfNpmGpocLI/AAAAAAAACzQ/_8__lM3ImrE/s640/IMG_2867.JPG" width="640" /></a><span style="font-size: small;"><span style="font-family: inherit;"><br /><br /><br /><b><span style="letter-spacing: 0.5px; line-height: 18px;">Filling Ingredients:</span></b></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;"><br /></span><span style="letter-spacing: 0.5px; line-height: 18px;">2 tbsp. olive oil</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">2 tbsp. butter</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">3 medium red onions, peeled and chopped</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">3 cloves garlic, peeled</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">3 carrots, peeled and chopped</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">2 sticks celery, trimmed and chopped</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">4 field mushrooms, peeled and sliced</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">1.5 lb quality brisket of beef or stewing beef, cut into 1 inch cubes (if you get a roast on the bone, drop the bone into the filling along with the beef to add more flavor)</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">2 rashers of bacon</span><span style="letter-spacing: 0.5px; line-height: 18px;"> </span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">a few sprigs fresh rosemary, leaves picked and chopped</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">sea salt</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">freshly ground black pepper</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">1 bottle Guinness or other dark beer</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">1 qt. beef stock</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;"> </span><span style="letter-spacing: 0.5px; line-height: 18px;">1/3 cup flour</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">1 cup sharp, white Cheddar cheese, freshly grated</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">Preheat oven to 375F.</span></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">In a large pot, heat the olive oil and butter over medium heat until bubbling. Add in your vegetables, garlic, rosemary, pepper, and 2 tsp. salt. Simmer until softened and fragrant, about 5 minutes. Add the beef (and beef bone if you are using it), bacon, and stir in the flour. Next, pour in the beer, and pour over stock to just cover the meat and vegetables. Bring to a boil. Cover with a lid, and then place in the oven for 2 hours, stirring occasionally. Make your pastry during this time. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">Remove from the oven, give it a good stir, and place on the stove top. Continue simmering uncovered for another half hour, or until the sauce has thickened and the meat is soft. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">Preheat oven a second time, to 425F. </span></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">Pour filling into a prepared casserole dish of appropriate size (I used a 9x13 pan with high edges). Drape pastry over the pie, cut in a few air slits, and cook for about 20 minutes, until golden brown. </span></span></span><br />
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<b><br /></b>
<b><span style="font-size: small;"><span style="font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: 18px;">Pastry Ingredients:</span></span></span></b><br />
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<span style="font-size: small;"><span style="font-family: inherit;">3 1/2 cups all purpose flour<br />7 ounces lard, cut into cubes (you can also use butter in a pinch)<br />2 ounces freshly grated Cheddar cheese<br />sea salt<br />a sprig of fresh rosemary, leaves picked<br />a few sprigs of fresh thyme, leaves picked<br />2 large eggs, beaten<br />a good splash of milk (about 1/3 cup)<br />flour for dusting </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Combine flour, cheese, salt and lard in a bowl. Use a pastry cutter or two knives to cut into fine crumbs. Add in the herbs , beaten eggs, and some milk. Use a spatula to bring it all together. When you squeeze the dough with your hand it should keep its shape, and not crumble apart. </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Cut two pieces of cling film and lay them out crosswise. Dump the dough clumps out onto it. Fold the edges of the film over snugly and form it into a square disc, about 3/4 inch thick. Cover with another layer, and place in the fridge for about 1 hour. </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Roll out into a rectangle of about 1/4 inch thickness and drape over filled casserole dish to bake, pressing down edges and cutting off excess (which you could keep for later!). </span></span></div>
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Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-79360987655939678212015-08-07T17:44:00.001-07:002015-08-07T17:45:13.755-07:00Prosciutto Peach PizzaAnother unusual take on pizza...this one doesn't even have pizza sauce! I must say, though, that the peaches for this recipe MUST be fresh. The sweet juiciness will make this mouthwatering. The balsamic drizzle brings a nice sharp sweetness to it. <br />
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<a href="http://2.bp.blogspot.com/-7bxVaN-bGZw/VcOEUKU2hgI/AAAAAAAACw8/EVt5HFOmkTI/s1600/IMG_2697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-7bxVaN-bGZw/VcOEUKU2hgI/AAAAAAAACw8/EVt5HFOmkTI/s640/IMG_2697.JPG" width="640" /></a></div>
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Ingredients:<br />
-1 recipe pizza dough<br />
-3 tbsp. olive oil and 1 clove garlic, minced <br />
-4 oz. thinly sliced prosciutto<br />
-4 oz. ricotta cheese blended with a pinch of salt and pepper<br />
-6 oz. fresh mozzarella<br />
-2 ripe peaches, sliced<br />
-1 handful of fresh basil, chopped<br />
-1/2 cup balsamic vinegar<br />
-2 tbsp. honey<br />
-some red onion, thinly sliced (optional)<br />
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Preheat the oven to 400F.<br />
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Roll out the dough into a circle; stretch to the size of your pan. Once the oven is preheated, slide your dough into the oven. Cook for 10 minutes, until the bottom of the crust is firm, then take out again.<br />
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Brush the center of the crust with your garlic olive oil, then drape over the prosciutto. Scatter drops of ricotta all around the crust, then tear up pieces of mozzarella and spread them out. Next, spread your peach slices across in a nice pattern (and red onions, if you want).<br />
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Cook the pizza for about 20 minutes, until golden brown on top and the peaches are caramelized.<br />
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While the pizza is in the oven, combine the honey and balsamic vinegar in a small saucepan over medium-high heat. Simmer until reduced by half, set aside to cool and thicken. When the pizza comes out of the oven, drizzle over the balsamic, and then sprinkle the basil over the top.<br />
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Serve!<br />
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-90959840109487710912015-08-06T08:29:00.000-07:002015-08-06T08:29:33.982-07:00Quick, Delicious Breakfast Biscuits Okay, so when I say these are "quick," I don't mean that they are microwaveable or anything like that....what I do mean is that the biscuits take less than 10 minutes to get into the oven, and after that, it took about 15 minutes for me to get them to the table with all the finishing touches. Pretty good for a meal that is completely made from scratch.<br />
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And just look at those beauties...<br />
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Biscuit Ingredients:<br />
-2 cups all purpose flour<br />
-4 tsp. baking powder<br />
-3/4 tsp. baking soda<br />
-3/4 tsp. salt<br />
-1 cup buttermilk (sub. 1 tsp lemon juice and fill cup rest of way w/ milk)<br />
-4 tbsp. butter<br />
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Preheat the oven to 450F and prepare a pan. <br />
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In a large bowl, combine the dry ingredients. Quickly cut up your butter and sprinkle it into the bowl. Using your fingers or a pastry cutter, combine the butter into then flour mixture until it looks like crumbs (the faster the better; you don't want the butter to melt. We are working for imperfection!). Next, pour in your buttermilk and stir with a spatula until it creates a sticky dough.<br />
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Flour a surface and dump your batter out. Flour your hands and fold the dough over itself, with care, 5-6 times, being sure not to press down on it. It should be airy and light. Next, form your dough into a 1 inch high surface, and using a 2 inch cookie cutter or glass dipped in flour, cut out as many biscuits as you can. Reform the scrap dough, working it as little as possible, and cut out more biscuits. You should have 6-7 biscuits when you are done.<br />
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Once you have them all ready, brush them with a little milk, and place them in the oven for 15-20 minutes, until risen high and the tops and bottoms are golden brown.<br />
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Filling for Biscuits:<br />
-6 eggs<br />
-3 large, thick slices of Virginia Ham<br />
-6 Slices sharp cheddar cheese<br />
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While the biscuits are cooking, preheat two pans on medium heat. In the first pan, once it is hot, pour a drizzle of oil, then lay in your pieces of ham--do this in batches if needed. Let the ham sizzle away until it gets crispy with deep brown spots.<br />
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In the second pan, drizzle in some oil to the hot pan and crack in a few of the eggs, sprinkling with some salt and pepper. We like ours over easy. I cook those on the first side until the white is almost completely firm, then carefully, with a rubber spatula, I flip them gently and cook for 30 seconds on the second side, just to firm up the egg white, and then the yolks are still soft. If you want your egg yolks firm--over hard, just cook them on the second side until they feel firm under pressure from the spatula.<br />
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Once eggs and ham are finished, cut the ham slices in halves on a plate, and rest a finished egg on each slice.<br />
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When the biscuits are ready, take them out of the oven and cut the tops from the bottoms...I think you know what to do next. Assemble, and eat! These are really delicious--SO much better than McDonalds...<br />
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-75173764921606100442015-07-06T13:46:00.000-07:002015-07-06T14:15:02.788-07:00Gluten Free Carrot Cake<div class="separator" style="clear: both; text-align: left;">
<b id="docs-internal-guid-60824da8-6528-89f1-79cf-d63959c40049" style="font-weight: normal;"><span style="font-family: inherit;"><br /></span></b></div>
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<span style="background-color: transparent; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">I am aware that "gluten free" is all the craze these days--however there actually are people out there, like my mom and my best friend from college, who are actually gluten intolerant and cannot seem to digest wheat without major pain and illness. It's so sad that these folks can't have bread or sweets like the rest of us are used to! I think it's great that there are so many people out there experimenting with new kinds of grains and flours to make delicious treats that don't taste "healthy" but are still satisfying and rich.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This is my first crack at gluten free, and it went surprisingly well. This cake is moist, soft, and airy. It rose perfectly in the oven, and didn't cave in when it cooled. You can't even tell it isn't made with flour! Thanks to </span><a href="http://divascancook.com/best-gluten-free-carrot-cake-recipe-moist-fluffy/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Divas Can Cook</span></a><span style="background-color: transparent; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> for the inspiration and main recipe.</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="background-color: transparent; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Some things I have learned about making baked goods with gluten free "flour":</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="background-color: transparent; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><b>1. Use double the flavorings:</b> it seems that these nut/rice/bean flours absorb any flavors you add, so add double the vanilla and double the cinnamon. You can also add more sugar. Ramp up the flavors on all levels! Taste your batter before you cook it. It should taste sweet, like a cake.</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="background-color: transparent; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><b>2. Use a batter with lots of moisture:</b> It is true that oftentimes you can replace the regular flour in a cake recipe with the gluten free type, however, be sure that the recipe you choose has lots of wet ingredients like buttermilk or sour cream and oil (instead of butter) to add fat and richness.</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="background-color: transparent; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><b>3. Use a rice-flour blend:</b> I just recently learned that bean-based flours can have a grainy consistency or taste gross when used in sweets, so try to get a blend based in rice flour, like King Arthur gluten free, instead of something like Bob's Red Mill.</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="background-color: transparent; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><b>4. Do not overbake:</b> If anything, underbake. As soon as the cake no longer has any giggle in it, take it out and put the pan directly into the freezer for 15 minutes to cool it directly. Gluten free things seem to dry out really quickly if you leave them in the oven too long.</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><b>Ingredients:</b></span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">½ cup buttermilk (substitute 1 tsp lemon juice with milk to add up to 1/2 cup)</span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">2.5 cups carrots, finely shredded</span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1/2 cup apple sauce</span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">½ cup sweetened desiccated coconut flakes</span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Preheat your oven to 325F. Prepare 2 8-inch cake pans by buttering and flouring the bottom and sides. You may also find it convenient to add in parchment circles (also buttered and floured) to allow easier removal of the cakes. </span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Combine the sugar and oil in a large bowl. Add the eggs and vanilla, and whisk until well combined and bubbly. </span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, and salt. </span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">In two additions, mix dry ingredients into the sugar and egg mixture, alternating with buttermilk. Do not over mix, just blend until fully combined--it shouldn't be perfect. </span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Next, pour in your carrots, apple, and coconut. Fold in gently. Divide batter between the pans and bake for 20-30 minutes. Once you hit the 20 minute mark, check every few minutes. Give each pan a gentle shake. Remove the cakes as soon as the batter doesn't giggle. Place the pans in the freezer immediately, for about 15 minutes to stop then cooking process. </span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">16 oz cream cheese, room temperature</span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 stick unsalted butter, room temperature</span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">3-5 cups powdered sugar (depends on how sweet you want it)</span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 teaspoon vanilla extract</span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1/2 tsp. lemon juice</span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 cups pecans, pulsed in food processor until small bits</span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Beat the butter and cream cheese until smooth. Add in your powdered sugar 1 cup at a time until smooth and thick. Add in lemon juice and vanilla. Continue beating, and add in more sugar if you want it thicker. </span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">To frost the cake: place the first layer on your cake tray. Scoop up a nice, large spatula-full of icing (about 1 cup) and spread carefully over the cake, being sure not to pull up crumbs. Keep this layer thick. Carefully pick up your second cake layer and lay it on top of the icing, press down gently to even the top. </span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><img height="468px;" src="https://lh4.googleusercontent.com/ITcxPbMXAwAG9L2zRbzyjMmpIP5_tRtaZQwcSqhqb6iwfewT242ToFPX4eIqpGFLYE0aJz_0JfSk8zhWqdUAP8zu-CFsxQfCBguEfU14dyIr1OzBRkHfLIrmc7Ed9uSrlQIrB8Q" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="624px;" /></span></span></div>
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<span style="background-color: white; color: black; font-size: 14.6666666666667px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Use another 2 cups of icing to carefully cover the top with your cake spatula, allowing frosting to overhang the sides. Lastly, slather frosting over the sides of the cake until fully covered. Take handfuls of pecans and press them all around the sides of your cake. Use any remaining frosting to garnish the top with some swirls. Refrigerate to firm up. Let this sit on the counter for about 20 minutes before serving. </span></span></div>
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Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-44046995805728627272015-06-24T18:29:00.004-07:002015-06-24T18:35:02.869-07:00The Best Sweet Pastry<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-ErBvMdS5O7Q/VYtMtJLoIBI/AAAAAAAACYY/2mbsDHj8iIY/s1600/IMG_2544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-ErBvMdS5O7Q/VYtMtJLoIBI/AAAAAAAACYY/2mbsDHj8iIY/s640/IMG_2544.JPG" width="640" /></a></div>
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I've been making pies for a while...I'm always looking for the most flavor-packed, scrumptious pastry recipe. If you thought that your pie crust is just a vessel for the filling, think again! That stuff you buy in the frozen food section is truly terrible. It's bland, crumbly and flat. Never buy it.<br />
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This recipe, adapted from Jamie Oliver, is the perfect blend of sweet and flaky; it tastes almost like shortbread. This one is actually worth its weight in butter.<br />
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Ingredients:<br />
-17 oz. flour<br />
-3.5 oz. icing sugar<br />
-9 oz. cold unsalted butter, cubed<br />
-zest of 1 lemon or orange (or a vanilla bean)<br />
-2 large eggs, beaten<br />
-splash of milk<br />
-pinch of salt<br />
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Sift together the flour and sugar in a large, wide bowl, or on a wide counter top. Next, sprinkle over the cubes of butter. Using a pastry cutter or two knives, work the butter into the flour mixture until it becomes crumbly, with pea-sized lumps. Don't spend too long on this part, because you don't want the butter to start to melt. Next, add in your eggs, milk, salt and lemon zest, mixing with a fork. When the mixture sticks together when you press two fingers into it, it is ready to wrap up. Use a bit more milk if you need it.<br />
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Lay out a few layers of plastic wrap; pour your dough into it, and then wrap the edges around it, pressing the dough into a ball. Flatten the ball slightly, and place the dough in the fridge for about 2 hours.<br />
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Once ready to make your pie, preheat the oven to 400F. Take the dough from the fridge and divide it into two sections, one slightly larger (this will be the bottom crust). Put the rest of the dough back into the fridge until you are ready for the top section. Roll out your dough for the bottom, using some flour to prevent sticking. Lay the dough in your pie dish.<br />
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Next, take a square of wax or parchment paper and crumple it up in your hands, then spread it out flat again and lay it in your pie dish. Pour in a few cups of dry rice. This will prevent the edges of the crust from sliding into the middle.<br />
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Prebake for about 10 minutes with the rice, remove it and the paper, and then bake for another 3-5 minutes.<br />
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Continue with your pie filling after that. Brush some milk or egg wash over the top of your pie before baking.<br />
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-18607725329426405382015-05-26T17:32:00.004-07:002015-05-26T17:33:00.796-07:00Chocolate Strawberry Tart (Gluten Free)<br />
Here's a delicious summer dessert that also doubles as a great use for those strawberries you pick at the farm!<br />
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<b>Ingredients for crust:</b><br /><br />
-2 1/2 cups of sweetened, desiccated coconut<br />
-1/4 cup of Dutch process cocoa powder<br />
-1/2 cup of coconut oil, melted<br />
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Preheat oven to 350F.<br />
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Combine the cocoa and coconut in a food processor. Blend until fine. Slowly drizzle in the coconut oil until you've got a nice thick consistency. Press into a pie plate. Bake in oven for 10-15 minutes, until it smells toasty, but not burned! Set aside and cool.<br />
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<b>Ingredients for filling:</b><br />
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-10 ounces of heavy cream<br />
-5 ounces of bittersweet (60% cocoa) chocolate<br />
-8 ounces of semi sweet chocolate<br />
-1 tsp vanilla, or of a rich liquor (like Kahlua or Creme de Cacao)<br />
-16 strawberries of similar size, green parts discarded, washed and dried completely<br />
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Chop the chocolate and put it in a bowl.<br />
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Place the cream in a saucepan over medium heat. Heat until it begins to bubble, then pour over your chocolate. Let it sit for about 2 minutes before stirring it together gently with a spatula until evenly blended. Stir in your vanilla or liquor. Pour into the pie crust.<br />
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Finally, press the strawberries into your tart. Place it in the fridge for about 2 hours, or until the ganache is firm. Before serving, set it out for about 30 minutes, to soften the coconut oil in the crust and make it easier to cut.<br />
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-33356755720907268152015-05-15T05:32:00.001-07:002015-05-15T05:49:16.863-07:00Homemade General Tso's <div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">A favorite Chinese food takeout dish...I set out to discover whether or not it was possible to create this delicious food without MSG (or any other mysterious ingredients) in a home kitchen. After a few tries, I believe I have been successful! It also has this richness which the normal stuff just cannot match.</span></div>
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<span style="font-family: inherit;">Serve it with some delicious Botan rice(and maybe a vegetable or two) and there you have it!</span></div>
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<span style="font-family: inherit;"><b>Ingredients for sauce:</b></span></div>
<span style="font-family: inherit;"><br /><span style="background-color: white;">1 1/2 teaspoons of fresh minced garlic</span><br /><span style="background-color: white;">3/4 cup sugar</span></span><br />
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<span style="font-family: inherit;">1/3 cup molasses<br /><span style="background-color: white;">1/2 cup soy sauce</span><br /><span style="background-color: white;">2 tbsp rice vinegar</span><br /><span style="background-color: white;">1/4 cup sweet white wine or sake</span></span><br />
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<span style="background-color: white;"><span style="font-family: inherit;">1 cup hot broth or stock</span></span></div>
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<span style="font-family: inherit;">1-2 tsp chili pepper flakes (depending on how spicy you like it)</span><br />
<span style="font-family: inherit;">2 tsp. Sriracha sauce</span></div>
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<span style="font-family: inherit;">1/2 tsp. cayenne pepper</span></div>
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<span style="font-family: inherit;">1/2 tsp. white pepper</span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">1/4 cup cornstarch, blended with 1/4 cup water</span></span></div>
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<span style="font-family: inherit;">Chopped scallions (optional)</span></div>
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<span style="font-family: inherit;"><b>Ingredients for chicken:</b></span><br />
<span style="font-family: inherit;"><br /><span style="background-color: white;">2 lbs boneless chicken thighs, excess fat removed, cut into bite-sized chunks (can use steak tips or pork for this, too)</span><br /><span style="background-color: white;">1/4 c</span><span style="background-color: white;">up soy sauce</span><br /><span style="background-color: white;">1/2 teaspoon white pepper (it's packed full of umami flavor! Don't skip)</span><br /><span style="background-color: white;">1 egg</span><br /><span style="background-color: white;">1/2 cup cornstarch</span></span><br />
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<span style="font-family: inherit;">Blend the sauce ingredients together, except the cornstarch mixture--keep that separate. Set aside.</span></div>
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<span style="font-family: inherit;">Blend your meat ingredients together until fully coated and set aside. Heat about 1/5-2 inches of oil in a pot or high-sided pan over medium-high heat (the deeper the oil, the faster the cook time). Be sure the temperature rises to 375F with a kitchen thermometer. Don't let it get any hotter! </span></div>
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<span style="font-family: inherit;">Begin to add your chicken to the oil in batches, being careful that the pieces don't stick together. Each batch should hold about 6-9 chicken pieces, depending on the size of your pot. Once you add them in, check your thermometer. The temperature will have dropped to about 325-350F. Raise the temperature carefully back up to 375 while the batch is cooking. Once the pieces are a deep, golden brown (about 3-5 minutes), drain on a pan covered in paper towel. Repeat with the rest of the chicken. </span></div>
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<span style="font-family: inherit;">Once all of the meat is cooked, take your pot of hot oil off of the heat to cool down. Then, preheat a wok or non-stick pan to medium-high. Pour in your sauce and bring it to a simmer. Pour in about half of your cornstarch mixture and cook down until it begins to thicken. If you want it thicker, add the rest of your cornstarch mixture. Once you've got a thick, but still pour-able, sauce, add your fried chicken into the wok and toss. Sprinkle in chopped scallions to garnish.</span></div>
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<span style="font-family: inherit;">Serve with rice and (maybe) some broccoli!</span></div>
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<span style="font-family: inherit;">(My version with beef)</span></div>
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Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-82927369171566708162015-05-03T16:36:00.002-07:002015-05-03T16:53:34.748-07:00Kale Salad with Spiced, Roasted Chickpeas and Caesar Dressing Looking for a new, interesting salad for this summer? Are you always finding yourself disappointed by soggy lettuce and are afraid to bring a salad to a summer picnic? Well, fear no more...<br />
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I have been enjoying sauteed kale for the past year or so, usually with lemon and garlic. It was only recently that I discovered kale is much more sturdy, and much less disappointingly soggy, than lettuce, and that it can be tamed to taste like lettuce in a salad (not crunchy and chewy, like you'd think). The trick is to "marinate" the kale and be sure to cut it properly.<br />
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The chickpeas are almost like a crouton, but they are bread-free and a little something different.<br />
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Ingredients for Chickpeas:<br />
- 1 can chickpeas, strained, husks removed (press on each one with your thumb), and patted dry<br />
-1 tbsp. olive oil<br />
-1/2 tsp. smoked paprika<br />
-1/2 tsp. chipotle chili powder<br />
-1/4 tsp. garlic powder<br />
-1/4 tsp. onion powder<br />
-1/4 tsp. ground coriander<br />
-1/2 tsp. salt<br />
-1/4 tsp. pepper<br />
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Preheat oven to 375F. Combine chickpeas with all other ingredients. Removing the husks is optional, but it will result in a crispier final product.<br />
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Place on a baking sheet covered with foil or parchment paper. Bake for 30 minutes, until browned, toasty, and crispy, shaking the pan every once in a while. While those are cooking away...<br />
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Ingredients for Caesar dressing:<br />
-1/2 cup mayonnaise<br />
-2 tbsp. olive oil<br />
-1/4 cup fresh lemon juice<br />
-1/4 cup grated Parmesan cheese<br />
-1 garlic clove, grated<br />
-1 tsp. Worcestershire sauce<br />
-1/2 tsp. white vinegar<br />
-1/4 tsp. smoked paprika<br />
-1/4 tsp. chipotle chili powder<br />
-ground black pepper<br />
-salt<br />
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Combine ingredients. Add salt to taste. Let sit for about 30 minutes at room temperature to allow the garlic to infuse. And lastly,<br />
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Ingredients for salad:<br />
-1 large bowl of kale leaves, thick stems removed, chopped into bite-sized pieces (do not neglect this part)<br />
-1 lemon<br />
-olive oil<br />
-salt<br />
-1 medium carrot, shaved into thin strips<br />
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Once you have your bowl of kale lettuce all prepped--NO STEMS ALLOWED!--drizzle over the juice of half of the lemon, a couple of teaspoons' worth of olive oil, and a sprinkle of salt. Toss until well coated and set aside until your chickpeas are cooled completely and you are ready to serve (kale will last overnight in the fridge like this, too (unlike lettuce or spinach!). The lemon breaks down some of the fibrous quality of the kale, and makes it super tender). </div>
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When ready to serve, shave over the carrot. Toss in the amount of dressing you like, and serve with grated Parmesan and the chickpeas on top.</div>
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-72055792589443280732015-04-22T17:58:00.002-07:002015-05-03T16:53:58.332-07:00Murgh Musallam (A Curry)<div class="text" style="color: #515151; font-family: verdana; font-size: 12px; line-height: 18px; margin-left: 10px; margin-right: 10px;">
If you're an Indian food fan, you know it's tough to make it at home...really tough. There is just a certain amount of umami that it is impossible to purvey without a tandoor and some Hindu magic.</div>
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<b>But....</b></div>
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This one is pretty good. Yes, you need a bunch of spices, but if you head over to your nearest Indian market, you can find them for pretty cheap. Keep them in zip-lock bags, in a Tupperware container, in a dark cabinet--yes, that sounds like <i>Storage Inception</i>, but trust me. It's a necessary step to keep the flavor (and the powerful smell) from drifting out of the pantry. Try to get whole spices rather than ground ones. The whole ones last a few years. Ground spices start to lose their flavor and "pizzazz" over the course of a few months. </div>
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<b>Ingredients for Chicken Marinade</b></div>
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5 cloves garlic, minced<br />
2 tbsp grated fresh ginger<br />
2 tsp. salt</div>
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1 tsp. fresh pepper<br />
1/2 cup curd or plain yogurt<br />
1 tbsp lemon juice<br />
1/2 onion chopped</div>
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1 tsp. garam masala</div>
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1 tsp. turmeric powder</div>
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1 tsp. coriander powder</div>
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6 chicken thighs, on the bone</div>
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<b>Ingredients for Sauce</b></div>
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1/4 cup butter</div>
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1.5 large onions (finely chopped)</div>
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2 tsp turmeric powder</div>
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2 bay leaves</div>
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4 whole cloves<br />
4 green cardamom pods</div>
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2 tsp roasted coriander powder<br />
-2 tsp. salt</div>
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1 tsp red chili powder<br />
1 tsp cumin seeds</div>
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1/2 lb crushed tomatoes</div>
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1/2 cup Greek yogurt</div>
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1 1/4 cups water</div>
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3 tbsp chopped coriander (cilantro) leaves</div>
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1/2 tsp saffron strands</div>
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1 tsp garam masala powder</div>
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<b>1 Day Ahead:</b></div>
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Combine chicken and marinade in a zip-lock bag or Tupperware container. Shake really well until well covered. Let sit in the fridge for 24 hours. </div>
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<b>To Cook:</b></div>
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<b>-</b>Preheat the oven to 400F.</div>
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-Pan sear the chicken (and any remaining marinade) in a large, tall-sided pan or Dutch oven over medium-high heat with some olive oil. Brown on all sides and remove from pan. </div>
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-Add butter to the same pan. Once melted and bubbling, add 1 of the chopped onions, turmeric, bay leaves, cloves, cardamom, coriander, and SALT. Saute until softened and golden, about 7 minutes. </div>
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-Add the tomatoes, Greek yogurt, and chili powder to the pan.</div>
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-Mash or blend the last bit of onion with the cumin seeds until it forms a paste. Rub this all over the chicken pieces and lay them in the sauce. </div>
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-Pour over the water, cover with a lid, and place in the oven for about 45 minutes, or until the chicken reaches an internal temperature of 165F. </div>
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-Sprinkle over the cilantro, saffron, and garam masala before serving.<br />
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-Serve chicken with lots of sauce, basmati rice, naan bread, and some Bollywood!<br />
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Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-62123662975817767492015-04-05T17:57:00.001-07:002015-10-08T13:37:00.056-07:00Dark Chocolate Mint Cake<div style="text-align: left;">
I made this amazing cake again today, and it is so delicious! I decided to post the recipe again here and incorporate the pictures from this time, as well as a few revisions. </div>
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<b style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Dark Chocolate Mint Cake </b><span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">(adapted from Smitten Kitchen's Chocolate Butter Cake): </span><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Makes one 3 layered 9 inch cake </span><br />
<br style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">3 cups cake flour</span><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">3 cups sugar</span><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">1 1/2 cups unsweetened cocoa powder </span><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">3 teaspoons baking soda</span><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">3/4 teaspoon salt</span><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">3 sticks (12 ounces) unsalted butter, at room temperature</span><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">1 1/2 cups buttermilk</span><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">3 eggs </span><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">1 1/2 cups of cooled coffee, minus 2 teaspoons</span><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">2 tsp. peppermint extract</span><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">1 cup Andes Mints, crushed into small pieces (plus more for decorating)</span><br />
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<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">1. Preheat the oven to 350 degrees F. Butter three 9 inch, round cake pans (or 3 8 inch square pans). Line the bottoms with parchment or waxed paper and butter the paper.</span><br />
<br style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">2. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, and salt. With the electric mixer on low speed, blend for about 30 seconds. Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.</span><br />
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<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">3. Whisk the eggs, coffee, and peppermint, and add to the batter in 3 additions, scraping down the sides of the bowl and beating only until blended after each addition. Stir in the Andes Mint pieces. Divide the batter among the three prepared pans; each pan will take about 3 1/4 cups of batter. </span><br />
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<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">4. Bake for 38 to 40 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Carefully turn them out onto wire racks and allow to cool completely. Remove the paper liners only when they are cool.</span><br />
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<a href="http://4.bp.blogspot.com/-plzQD0K3tio/VSHSGefMGYI/AAAAAAAABfA/pjETKNlGI1o/s1600/IMG_2225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="http://4.bp.blogspot.com/-plzQD0K3tio/VSHSGefMGYI/AAAAAAAABfA/pjETKNlGI1o/s1600/IMG_2225.JPG" width="640" /></a><br />
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While the cakes are cooling (or while they are cooking) work on your frosting.<br />
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<b style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Swiss Buttercream Frosting Recipe: </b><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Base to which you add the ingredients listed on the cake recipe of your choice</span><br />
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<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">2 cups sugar</span><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">8 large egg whites</span><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">52 tablespoons butter, softened (6 sticks plus 4 tablespoons)</span><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">2 teaspoons vanilla extract</span><br />
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<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">1. Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.</span><br />
<br style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">2. Transfer mixture into the mixer and whip until it turns white and about doubles in size, and looks like marshmallow fluff, giving you pretty stiff peaks. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.) </span><br />
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<a href="http://4.bp.blogspot.com/-e0om6YbDft8/VSHR-0TyxUI/AAAAAAAABeo/ZoQBHjIsfHI/s1600/IMG_2218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="http://4.bp.blogspot.com/-e0om6YbDft8/VSHR-0TyxUI/AAAAAAAABeo/ZoQBHjIsfHI/s1600/IMG_2218.JPG" width="640" /></a><br />
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<br style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">3. Finally, add the butter a stick at a time and blend forever. It will take a good few minutes of whipping for it to start looking like frosting. At first it will look curdled, once you have added in all of the butter, but never fear!!! Keep on whipping for a good 5-7 minutes and it should all come together looking the texture of whipped butter or mayonnaise. </span><span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Add the flavorings you need...</span><br />
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(The ugly curdled-looking stage)<br />
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(The pretty final product!)<br />
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<b style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Filling:</b><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">-1/3
recipe of Swiss Buttercream frosting with 1 teaspoon of peppermint
extract and green food coloring to make a light green/minty color.</span><br />
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<a href="http://2.bp.blogspot.com/-EkIuECqNxr8/VSHSGgeNoAI/AAAAAAAABfE/K6WevXx6NMk/s1600/IMG_2224.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="http://2.bp.blogspot.com/-EkIuECqNxr8/VSHSGgeNoAI/AAAAAAAABfE/K6WevXx6NMk/s1600/IMG_2224.JPG" width="400" /></a></div>
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<b style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Frosting:</b><br />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">-2/3
(the rest of the recipe) of Swiss Buttercream frosting with 2 squares
of Baker's dark chocolate (melted and cooled slightly).</span><br />
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<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><b>Putting it together:</b></span></div>
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<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">1. When cool--absolutely room temperature, it's time to put the layers together. </span></div>
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<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">2.Set your first layer of cake on your cake stand--if you've got rounded tops, you may want to even those out with a good bread knife. Spread your mint Swiss Buttercream filling onto the first layer, being sure to keep a half inch border around the cake free of frosting. This way, when you press the layers down, icing won't spill out the sides. </span></div>
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<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">3.Place on your second layer of cake and press down. Make sure it's even on top. Fill this layer and add on the final layer of cake and press down to make the top as even as possible.</span></div>
<br style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;" />
<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">4. Finally, it is time to frost the cake using your Chocolate Swiss Buttercream Frosting. </span><a href="https://www.youtube.com/watch?v=XK1Pec79tXc" style="background-color: white; color: #442a1b; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px; text-decoration: none;">Here </a><span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">is a video that explains the best way to frost a cake. It would be too difficult for me to describe in writing. You don't have to make your cake super smooth, like this person does, but the basic method of frosting the cake is really easy to follow.</span><br />
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<span style="background-color: white; font-family: 'Josefin Sans'; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">5. Press crumbled Andes Mint pieces around the sides of the cake (an optional touch!). </span></div>
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-33579753599367143022015-04-04T11:23:00.002-07:002015-04-04T11:39:25.034-07:00French Toast Bread Pudding<div class="separator" style="clear: both; text-align: center;">
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This is probably one of the easiest, most delicious, low-maintenance holiday breakfast foods ever invented. That should be reason enough to try it! You can experiment with different types of bread (I've used really fancy challah bread from an organic bakery, and I've also used a three day old Wal-Mart bakery loaf). All will yield delectable results.<br />
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Ingredients:<br />
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-1 large loaf of bread (some say it should be stale, frankly, I don't think it matters whether it's stale or not)<br />
-1 cup finely diced apple (a sweet one like Gala or Golden Delicious)<br />
-1/2 cup golden raisins<br />
-3 eggs<br />
-3 cups of milk<br />
-2 cups of cream or half and half<br />
-1/2 cup sugar<br />
-1 tsp. cinnamon<br />
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For the top:<br />
-1/3 cup sliced almonds<br />
-3 tbsp. butter, diced<br />
-1/4 cup brown sugar<br />
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1. Break up your bread into 1-2 inch pieces. If you are a very precise sort of person, you can cut it in cubes with a bread knife. Place in a large bowl with apple and raisins.<br />
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2. In a separate bowl, beat eggs. Blend in sugar, milk, cream, and cinnamon.<br />
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3. Pour egg mixture over bread mixture and stir to coat all of the bread.<br />
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4. Butter a 9x13 baking pan, and pour in your bread pudding mixture. Sprinkle the almonds, butter, and brown sugar over the top. Cover with plastic wrap and place in the fridge overnight (or at least 6 hours) to let it really absorb all of the milk.<br />
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5. Preheat oven to 375F. Bake uncovered for about 30 minutes, until the top begins to turn golden and the butter is all absorbed.<br />
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6. Serve with syrup, honey, jam, or just eat it on its own!<br />
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-63467623691943819672015-03-30T17:51:00.000-07:002015-03-30T17:58:03.099-07:00Roasted Peking Duck with Scallion Pancakes and Plum SauceIf you want to get "cultured" in your house...well, it doesn't get more ethnic than this.<br />
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Peking, or Beijing, style duck is a very traditional Chinese dish. The duck is basted in molasses and spices, roasted slowly, and develops a delicious crispy brown skin and succulent, soft meat. The pancakes can be made crepe style, without the scallions, or thicker, and with them. Either way, they are a scrumptious accompaniment.<br />
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I've included the recipes for the duck itself, the pancakes, and also the amazing plum sauce that positively MUST be homemade to get the real effect.<br />
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<b>Duck:</b><br />
-1 duck (4-6 lb)<br />
-1/2 cup molasses<br />
-1/4 cup honey (I always use unpasteurized, fresh honey--it's a whole different animal)<br />
-2 tbsp. soy sauce<br />
-2 tablespoons 5 spice powder (1 tsp. cinnamon, 1 tsp. cloves, 1 tsp. fennel seed, 1 tsp. star anise, and 1 tsp. szechuan peppercorns all ground together)<br />
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-1 bundle of scallions, chopped (for serving)<br />
-1 cucumber, peeled and thinly sliced (for serving)<br />
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Prepare the duck one day ahead of time.<br />
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First, grind up all of your spices. I did it the old school way, using my massive pestle and mortar. I generally add in a few things at a time, not all at once. You also have the option of using a spice grinder or food processor.<br />
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Next, combine the spices with your molasses, honey, and soy sauce. Pour about 1/4 cup of this into a small bowl and put it in the fridge for tomorrow.<br />
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Now get your duck prepped. Be sure to take out anything in the cavity (gizzards, kidneys, random sauce packets etc...) and while it's in the sink, pour just boiled water over the bird to remove any bacteria. Pat dry with paper towels, and set in a rack inside a roasting pan.<br />
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Now this is the fun part. Baste the bird with your molasses mixture, being sure to get the front and back, and also getting some in the cavity. You will see a gawgeous Beverly Hills duck by the time you are done.<br />
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Place it in the fridge overnight, uncovered. This will allow the sauce to dry.<br />
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The next day, when you are ready to bake, set the oven to 350F. Give the bird another baste with your remaining sauce and place it in the oven. Mine took about 1.5 hours to reach a 165F internal temperature.<br />
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Check the duck about half way through to be sure it's not browning too quickly. You may cover it with some tin foil to stop the browning process, if needed.<br />
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During the roasting process....<br />
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<b>Plum Sauce: </b><br />
-1/3 cup hoisin sauce<br />
-1/3 cup sugar<br />
-1 tsp. sesame oil<br />
-1 tbsp. soy sauce<br />
-1 tbsp. corn starch mixed with 1 tbsp. water<br />
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Combine everything except corn starch mixture in a small saucepan. Set over medium heat, stirring occasionally until the sugar dissolves and the mixture bubbles. Take off of the heat and pour in the cornstarch and water. Pour into serving "vessel" and set aside to cool.<br />
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<b>Scallion (or Plain) Pancakes:</b><br />
-3/4 cup warm water<br />
-1 cup flour<br />
-1/4 tsp. salt<br />
-1 tsp. sesame oil<br />
-2 tbsp. finely chopped scallions<br />
-extra flour for dusting<br />
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Combine everything except scallions with a fork. Once you've got a good blob going, coat your hands and work surface in flour, and dump the dough out. Work it until you've got a nice, springy dough, adding flour as needed to thicken consistency. Divide this lump into 8 equally-sized pieces.<br />
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Take one of these bits and roll it out into a rectangle shape. Sprinkle some scallions along the edge, and roll up the rectangle into a log. Spin this log into a spiral shape, and roll it out again, to form a nice, round pancake-shape. Try to keep it between 1/8-1/4 inch thick, being sure not to smoosh the scallions too much. If you are making these without the scallions, you can make them thinner--that way you can wrap them easily around your duck! I made a combination of scallion and plain ones for variety. Plus, the thicker scallion pancakes are really good on their own--as an appetizer or snack.<br />
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Preheat a non-stick pan over medium heat, and drizzle in 1 tsp. sesame oil. Cook your pancakes until golden brown on each side.Leave to rest on paper towel, and cover with a damp towel, to keep them soft.<br />
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*If you are making the scallion-less ones, be sure not to cook them more than a few minutes, or they will be more like Asian chips than pancakes.* The one below is thin, and has no scallions.<br />
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Back to the duck...<br />
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<b>TO SERVE:</b><br />
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Once the duck is all finished cooking, pull it out of the oven and let it rest for a few minutes. Prep your plates with:<br />
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-a pile of pancakes<br />
-a scattering of chopped scallions and thinly sliced cucumber<br />
-plum sauce<br />
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Carve your duck, and you can keep on that gorgeous skin, as there is a ton of flavor there. Serve your Peking Duck wrapped inside the pancakes along with your other fixin's. These are essentially Chinese tacos, guys.<br />
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(I had carrots when I made these the first time...just don't. They weren't as good as the cucumber.)<br />
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-89344425371372052882015-02-11T18:14:00.000-08:002015-02-11T18:14:18.106-08:00Charred Tomatillo and Ancho Chile Salsa<div class="separator" style="clear: both; text-align: left;">
This, my friends, is the mother of all salsas. This is something great. It's smoky, sweet, spicy, and packed full of flavor. Frankly, Tostitos tastes like canned tomatoes compared to this. It's not a very difficult process, and it is SO worth it. Have a go!</div>
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Ingredients:<br />
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-4-5 good sized, firm tomatillos, husks removed<br />
-1 bunch of cherry tomatoes, removed from vine<br />
-4 dried ancho chiles<br />
-a mix of 5-6 dried guajillo chiles and chiles de arbol (I would do half and half, the chiles de arbol are spicy, the guajillos are sweet and smoky)<br />
-2 large cloves of garlic, husks intact<br />
-1 small bunch of cilantro<br />
-1 tsp. salt<br />
-olive oil<br />
-juice of 1/2 lime (optional)<br />
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Lay the tomatoes and tomatillos out on a foil-covered (for your own good) baking sheet. Turn the oven to broil and set the tray inside. Check every few minutes, and once the tomatoes begin to char on top, turn them. Continue to turn every few minutes until the skins start to pull away and crack. Set Aside.<br />
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Place a pan over medium-high heat. Pull the stems out from the dried chiles and shake out all of the seeds inside. Put all of the peppers in the hot pan, along with the garlic. Toast until fragrant and the garlic begins to brown.<br />
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Peel the husks from the garlic, then add it along with the chiles. Blend until finely chopped.<br />
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Next, add your tomatoes and tomatillos (with the skins still attached), cilantro, 1 tsp. salt, and 2 tbsp. olive oil to the blender. Blend until its as smooth as you want. Add salt to taste. For an extra little kick, add a squeeze of lime juice.<br />
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-50488846995127284192015-02-11T17:24:00.000-08:002015-02-11T17:24:12.145-08:00Chicken Enchiladas with Homemade Jalapeno Cream SauceThere are a lot of enchilada recipes floating around out there, but most of them involve something canned...eww. My recipe is very rich and creamy, and there's the added flavor kick from the caramelized onion--not something you'd find in your average Mexican restaurant. Of course, there is always the tomato-based enchilada version, but I really prefer the creamy richness from this sauce.<br />
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Ingredients:<br /><br />
-1 yellow onion, finely diced<br />
-1 package flour tortillas (I used the medium sized ones, bigger than the taco ones)<br />
-2 cups cooked, chopped chicken breast (I rubbed 2 chicken breasts with paprika, salt, and a pinch of cayenne before pan-searing it)<br />
-1/4 cup butter<br />
-1/4 cup flour<br />
-1 cup chicken stock<br />
-1 cup cream<br />
-1/4 cup sour cream<br />
-1 jalapeno or serrano, minced<br />
-1 clove of garlic, minced<br />
-1 cup of Monterrey-jack cheese, shredded<br />-2 cups sharp cheddar cheese, shredded (buy the block and shred it, the pre-shredded stuff doesn't melt well)<br />
-1 bunch of finely chopped green onion (optional)<br />
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Set a pan over medium heat, once hot, add 2 tbsp. butter. Add in the onion and cook over medium-low until caramelized, stirring occasionally. This should take about 20-25 minutes. It should be a deep golden color. Set aside.<br />
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Butter a 9 by 13 baking dish and preheat your oven to 400F.<br />
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Combine the shredded chicken, caramelized onion, and 1 cup cheddar cheese. Place about 1/3 cup of this filling mixture into each tortilla, roll, and place seam side down into the baking dish.<br />
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Place a medium saucepan over medium-high heat. Add in the butter. Once it's bubbling, add in the flour and garlic. whisk and continue cooking until it turns the color of peanut butter. Pour in the stock and cream. Lower heat to medium-low and continue whisking until thickened and creamy. Take off of the heat and pour in sour cream and chili pepper (start with half, and taste it to make sure it's not too spicy for you). Add salt to taste.<br />
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Pour the sauce directly over the enchiladas. Sprinkle over the cheeses, and place in the oven for 20 minutes, until cheese melted and everything is golden brown and bubbly. Serve with salsa and rice!<br />
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I recommend serving these with a homemade ancho-chile salsa!<br />
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-78734910723560541242015-01-07T16:50:00.003-08:002015-01-07T17:08:37.931-08:00Macedonian Chicken with Spiced Roasted Carrots and Cucumber Tomato Salad<a href="http://4.bp.blogspot.com/-B3tDWEg2N-g/VK3Dy1GMbBI/AAAAAAAABSo/WXsQJbWZ1HA/s1600/IMG_2086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-B3tDWEg2N-g/VK3Dy1GMbBI/AAAAAAAABSo/WXsQJbWZ1HA/s1600/IMG_2086.JPG" height="480" width="640" /></a><br />
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This month's issue of Bon Appetit magazine was a little flaky--full of that "all natural" heavy-on-the-grains, bee pollen (?) and "nutritional yeast" stuff that appears to have become all the rage in LA and New York (frankly, I am utterly shocked that somehow all this hippy food has ended up in a fancy culinary magazine!). It's a hemp-lover's dream...that's for sure.<br />
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...However, there were a few gems I spotted that were rather inspirational: a new take on good sauce reductions and an interesting blend of spices for roasted carrots. I felt the wheels turning, bringing together a series of flavors that are both confusing and mind-blowing. Try this out. You won't regret it!<br />
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First, we will start with the salad, since it needs some time to sit.<br />
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<b>Cucumber Tomato Salad:</b><br />
<b><br /></b>
-3 large tomatoes, diced<br />
-1 cucumber, diced<br />
-1/4 cup white wine vinegar<br />
-2 tbsp. red wine vinegar<br />
-1/4 cup olive oil<br />
-1/2 tsp. salt<br />
-1/4 cup chopped fresh parsley<br />
-3 tbsp. chopped fresh dill<br />
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Combine everything, and let sit for about half an hour at room temperature.<br />
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Next, we will work on the carrots. Once they are in the oven, move to the chicken right away.<br />
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<b>Spiced Roasted Carrots:</b><br />
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-1 lb. carrots, peeled and halved both ways, to form 4 inch (or so) pieces<br />
-1/2 cup Greek yogurt<br />
- 7 tbsp olive oil<br />
-1/2 tsp. onion powder<br />
-1/4 tsp. garlic powder<br />
-1 tsp. good quality curry powder or garam masala<br />
-2 cloves of garlic, minced<br />
-Kosher salt<br />
-juice of a lemon<br />
-1/4 tsp. ground turmeric<br />
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Preheat oven to 425F.<br />
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Add half the yogurt, 1 clove of garlic, and 2 tbsp. olive oil to a bowl. Stir, add a sprinkle of salt, and set aside for serving.<br />
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Heat 2 tbsp. olive oil in a pan over medium heat. Add in the turmeric and cook until fragrant. Set aside for serving.<br />
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Add the rest of the yogurt, olive oil, onion powder, garlic powder, curry, 1 clove of garlic, and 1 tsp. of salt to a bowl. Toss the carrots in this mixture and spread it on a cookie sheet that's covered with tin foil, making sure they aren't crowded.<br />
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Place in oven for 25-30 minutes, until crisp and dark in some spots.<br />
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Drizzle over the turmeric oil, yogurt, and a squeeze of lemon and serve.<br />
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<b>As soon as you put the carrots in the oven, get started on the chicken. </b><br />
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<b>Macedonian Chicken:</b><br />
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-3-4 chicken breasts, evenly salted and peppered<br />
-2 sprigs of fresh rosemary, chopped<br />
-zest of one lemon<br />
-1/3 cup of white wine or homemade chicken stock<br />
-1 knob of butter<br />
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Heat a stainless steel pan (not non-stick, or you won't get a golden brown crust or a good reduction) to medium-high heat. Once you wave your hand over and feel lots of heat, add a tablespoon of butter and of olive oil. Once it's sizzling and bubbling, place the chicken in. Cook for about 3-5 minutes per side, depending on the thickness of the meat. Only flip once, this way you will get the best amount of browning on each side.<br />
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Once cooked through, or a thermometer inserted reaching 160F, set aside on a plate.<br />
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Keep the pan over medium heat and add the rosemary, lemon zest, and wine. Scrape up the brown bits and let bubble until reduced by about half. Add a sprinkle of salt, to taste. Take off the heat and add the chunk of butter and stir until melted and creamy. Drizzle over chicken.<br />
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Serve everything together.<br />
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-11723314787530780252014-12-25T18:09:00.001-08:002014-12-25T18:13:40.671-08:00Moroccan Pastilla<span style="font-family: inherit; font-size: 14px; line-height: 18px;">This recipe reminds me of spanikopita pie, except it's a Moroccan version. The spices and flavors are so beautiful together--cinnamon, ginger, nuts and raisins layered with chicken in a beautiful, creamy sauce--they are uncommon in America yet so perfect together. This is protein-packed (can I hear the men in the house say "Yeah!"), and it is definitely also an action-packed cooking experience. </span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">Give it a go! </span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">Also, if you've never worked with phyllo dough before, don't be afraid. It's actually really easy if you just keep it safe from drying. Watch Alton Brown's episode on making baklava to see a true master's explanation. </span></span><br />
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<span style="font-family: inherit; font-size: 14px; line-height: 18px;">2 oz raisins, soaked in water</span><br />
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">1 roll of of phyllo dough</span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;">1 stick of unsalted butter plus 1/2 cup olive oil</span><span style="font-size: 14px; line-height: 18px;">1 tbsp. butter</span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span></span>
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">6 chicken drumsticks</span><br />
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">3 Tbsp olive oil</span><br />
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">2 yellow onions, minced</span><br />
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">1 saffron dose</span><br />
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">1 inch fresh ginger root, peeled and grated finely or finely chopped* </span><br />
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">1 tsp ground ginger</span><br />
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">1/2 tsp ground cinnamon</span><br />
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">1/2 tsp paprika</span><br />
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">Dash of nutmeg</span><br />
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">4 Tbsp fresh coriander (cilantro), chopped</span><br />
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">2 Tbsp fresh parsley, chopped</span><br />
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">1/3 cup water</span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">2 oz blanched almonds</span></span><br />
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">2 tbsp. brown sugar</span><br />
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">1 tsp. cinnamon</span><br />
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">4 eggs + 1 egg yolk</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit; font-size: 14px; line-height: 18px;">*Try to find a piece with a soft, thin, light colored skin because it's easier to grate/chop and has a more delicate flavor</span><br />
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<span style="font-size: 14px; line-height: 18px;">1. First, take one roll of your frozen phyllo sheets out of the box and lay it on a plate, still in the wrapper (or else they will dry out). They will need about 1 hour to thaw, in my experience. Or, you can place the plate in the fridge overnight and they will be all thawed out for the next day. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">2. Next, add your raisins to a bowl of hot water and set aside to soak. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">3. Preheat a high-sided pan (one that will fit all of the chicken in one layer) to medium heat. Salt your chicken evenly. Once you wave your hand over the pan and the air is hot, add in 1 tbsp. butter and let it sizzle to coat the pan. Toss in your chicken pieces and brown them on all sides, cooking for about 5 minutes total. Set the meat aside on a plate.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">4. Add the 3 tbsp. olive oil to the same pan and cook the onion together with the spices: saffron, fresh ginger, ground ginger, cinnamon, paprika, and nutmeg. Saute until fragrant and the onion softens slightly, a few minutes. Add the chicken back into the pan along with half of the parsley and coriander and 1/3 cup of water. Sprinkle over 1 tsp of salt, and cover and simmer for 30 minutes on low heat. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">5. While the chicken is cooking, get another saute pan going over medium heat. Add in a splash of olive oil and the almonds. Toast them until they become fragrant and warm and then stir in the sugar and cinnamon and remove to a bowl. Strain off the raisins and stir them into this mixture as well.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;"> 6. Once the chicken is fully cooked and a beautiful fragrance is wafting forth from the stove, remove the drumsticks from the pan and chop up all of the chicken very finely. Keep the lid off of the sauce in the pan and let it continue simmering until it reduces by 2/3. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">While you're waiting for the sauce to thicken, get started on the phyllo pastry. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">7. Get out either a 9 inch cake mold with decently high sides (maybe 2.5-3 inches) or an 8x8 square, glass casserole dish. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">8. Place the stick of butter in a bowl and heat in the microwave until melted completely, and then stir in the olive oil. Set a pastry brush in there. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">9. Now, take the package of phyllo dough out of the wrapper and CAREFULLY unroll it onto a flat surface. Cover with a lightly damp kitchen towel. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">10. First, paint the whole inside of your pan with a layer of butter, then take one sheet of phyllo dough and gently rest it in the pan, being sure to let the long edges drape over the sides of the pan. Paint the entire top surface of this sheet--up to the corners--of phyllo with the butter mixture, and then place another layer of phyllo dough over it crosswise (this way you will have edges hanging over all sides of your pan and will cover all the sides of the "pie"). Continue to repeat this process until you have about 8-10 layers of phyllo all layered with butter and smoothed together, with all the edges hanging out of the pan and dripping butter all over your counter (because this inevitably happens). Be sure to rub all of the edges together to make sure they are all buttered, so they don't become crispy and shatter. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">Preheat the oven to 400F.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">11. Now, let's turn our attention back to the filling. Beat the eggs up in a bowl with the rest of the coriander and parsley. Pour this mixture into the reduced sauce, and stir over low heat until thickened, being careful not to scramble the eggs! Take off of the heat. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">Okay, we've finally made it to the final stage. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">12. Sprinkle about half of the chicken into your phyllo crust. Sprinkle over about half of the nut and raisin mixture, and ladle over about half of the sauce. Layer this again. To complete the pie, add 4 more layers of phyllo dough, separated by butter again, to the top of the meat, and then fold in all of the overhanging edges into the center.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: 14px; line-height: 18px;"><br /></span>
<span style="font-size: 14px; line-height: 18px;">Cook for about 30 minutes, until golden brown on top. Serve with bright green vegetables or a salad.</span></span><br />
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<span style="font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 18px;"><br /></span>Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com2tag:blogger.com,1999:blog-2455755350276075257.post-73077754677673690312014-11-21T16:19:00.005-08:002015-10-15T08:25:10.589-07:00Avgolemono Soup (Greek Creamy Lemon Soup) If you are looking for a new kind of soup to try, this is the one. It's tangy from the lemon, creamy from the egg, and protein-filled (for the men among us). This is my spin off the of original Greek recipe. See what you think!<br />
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The key to this recipe is homemade chicken stock. The flavor will stand out, as there really aren't any other heavy flavors involved. Keep it simple--just cook a whole chicken one night and then add the carcass into a stock pot or crock pot with an onion, some carrots, and some celery. Cover it all with water and simmer it for 8-12 hours. Strain through a fine mesh into a jug or pitcher. Boom, done. After it cools to room temperature, you may want to skim any fat off of the surface, but that's not a big deal.<br />
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Ingredients:<br />
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-1.5 lbs. chicken breasts or thighs (whichever you prefer)<br />
-2 tbsp. butter or olive oil<br />
-1 large yellow onion, finely chopped<br />
-3 large carrots, shredded<br />
-1 tsp. dried oregano<br />
-7 cups of homemade chicken stock<br />
-4 eggs<br />
-1/2 cup lemon juice from good-quality lemons<br />
-1.5 tsp. salt<br />
-pepper<br />
-2 tbsp. fresh dill<br />
<br />
-1/2 cup dry orzo pasta (optional)<br />
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Preheat your oven to 375F. Cover a pan with foil and lay out your chicken. Drizzle each piece with olive oil and sprinkle evenly with salt and pepper. Rub it all in. When the oven is preheated, slide it on in and let them cook from about 20-30 minutes, until done.<br />
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In the meanwhile, chop your onion and shred the carrots. Set a soup pot over medium heat. Once it's hot, add in your butter or olive oil and then the onion and carrot. Let simmer away until it's softened and golden.<br />
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Once the chicken is done, set it aside to cool for a moment. Then, shred it up. Pour your chicken stock into the pot and add the oregano. Bring to a simmer. If you are adding the orzo, this is the time to do it, and then cover the pot and continue to simmer for about 8 minutes.<br />
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In a small bowl, whisk up your eggs with the lemon juice really well, and when the orzo is cooked (if using) whisk the egg mixture into the simmering soup (not boiling!) in a slow stream. Yes, the whisk will probably get a bunch of veg stuck in it, but the world isn't over. The whisk is the best way to ensure that you don't end up with scrambled eggs. Do not bring the soup to a boil after this. Simmer for about 5 minutes, add in the shredded chicken, dill, and add salt and pepper to taste. Taste, and then serve. Make sure you turn the heat down to low so it doesn't curdle while you aren't looking.<br />
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-36887926755927761082014-11-19T16:28:00.002-08:002014-11-19T16:30:15.741-08:00Roast Beef and Yorkshire Pudding (Family Recipe!)<div class="separator" style="clear: both; text-align: center;">
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When we talk about comfort food that reminds you of cozy winter evenings at home with the family, filled with laughter, warmth, and Harry Potter marathons this meal is what comes to my mind. There is nothing more satisfying than a beautiful roast beef with succulent gravy, roast veg, and some crispy and soft Yorkshire Pudding.<br />
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Today I am sharing one of my favorite recipes of all time. Gravy is non-negotiable! It must be home made and it must be delicious!<br />
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<b>Roast Beef:</b><br />
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-3.5 lb. well-marbled beef roast, preferably on the bone (you can go as cheap or as fancy as you like! We use prime rib at Christmas, but something much cheaper at other times)<br />
-1 bulb of garlic, pulled apart, but not peeled<br />
-2 onions, halved<br />
-2 carrots, peeled and halved<br />
-1 small bundle of herbs such as thyme, rosemary, or sage (or a combination!)<br />
-salt and pepper<br />
-olive oil<br />
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Drizzle some olive oil over your roast and rub salt and pepper into it. Let sit at room temperature for about 30 minutes.<br />
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Preheat your oven to 475F and prep your vegetables. Get out a roasting pan that your roast can have some extra room in. Toss the veg in your roasting pan with some olive oil and a sprinkle of salt. Once the oven is preheated and everything is ready, lay your roast over the vegetables (you can also use a rack to raise the roast above the veg) and place in the preheated oven. Turn the heat down to 400F immediately. Roast for about 1 hour for medium.<br />
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In the meantime, get cracking on your Yorkshire and any other vegetables for roasting by taking out a muffin pan and pouring 1 tsp. oil into each cup. Place the pan in the 400F oven with the roast. Also, get another roasting pan and pour about 3 mm of oil into it. Place this in the oven alongside the muffin tin.<br />
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<b>Roasted Parsnips/Potatoes/Carrots:</b><br />
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Peel and cut vegetables to a uniform size.<br />
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If using potatoes, boil them until fork tender, and strain (before the roast even goes in). Dump them back in the empty, hot pot and shake them around so they get all rough and starchy on the outside (this gives the hot oil something to cling to). These guys can sit around until you are ready to roast.<br />
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About 1/2 an hour before the roast comes out, take your preheated roasting pan out of the oven and carefully place in your peeled veg and/or potatoes. turn them all in the oil and sprinkle a bit of salt over them. Set them back in the oven. They should take about 30-40 minutes to become golden brown and crisp. You may turn them over half way through to get both sides.<br />
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<b>Yorkshire Pudding:</b><br />
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-7/8 cup of flour (just estimate this as close as you can by using 3 1/4 cups and then a half-full 1/4 cup)<br />
-1 tsp. salt<br />
-2 eggs<br />
-1/2 cup cold milk<br />
-1/2 cup ice water<br />
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While your roast is cooking away, get this mix done. It can sit out for a half hour or so.<br />
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Dump your flour and salt into a bowl. Create a "well" in the center of the flour and add in your two eggs and liquids. Use a fork to whisk it all up until the egg is completely blended. There should be lumps of flour--it essentially looks like pancake mix.<br />
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Set aside until the roast comes out of the oven. Then, quickly pull out the muffin pan with the preheated oil and pour your Yorkshire batter into each pan--filling each one about half way. This usually makes about 10. Put it back in the oven immediately. Bake for 25-30 minutes until deep golden brown and super puffy.<br />
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<b>Finishing up the Roast:</b></div>
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Take the roast out of the oven after about 1 hour. Check the internal cooking temperature by sticking a meat thermometer into the center. It should be at about 160F for medium, or 145F for medium-rare. If you don't have a thermometer, you can do it the old fashioned way and cut into the center to see if it's done to your liking.</div>
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Pick up the roast and let it rest on a board or large plate and cover it with foil to keep it warm. </div>
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<b>Gravy:</b></div>
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-1 heaped tablespoon flour</div>
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-1 glass of red or white wine</div>
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-4 cups of beef stock</div>
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To create your gravy, hold your pan and tilt it on an angle. Scoop out as much of the fat off of the surface of the pan juices that you can. Then, take a potato masher and mash up all of the vegetables like crazy. Sprinkle over your flour and keep mashing it all up until you've got a pulpy-consistency. </div>
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Now, turn one of the stove burners to medium-high heat and set your pan over it. Use a whisk to start scraping up the brown bits from the pan and get this mixture really hot. Pour in your stock and continue whisking until it comes to a simmer. Keep going until the gravy reaches a consistency that you like--about 10 minutes. </div>
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Once it's ready, use a fine-mesh sieve to strain the gravy into a gravy boat. Use a ladle to push all of the vegetabley-goodness through. </div>
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<b>So....I know this sounds like a lot. So, lets break this down into parts:</b></div>
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(If making potatoes, boil those first) Then...</div>
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1. Get the roast in the oven.</div>
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2. While the roast is cooking, prep your vegetables.</div>
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3. When the roast has a half hour to spare, Place your roasting veg in the oven. </div>
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4. Prep your Yorkshire batter. </div>
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5. When the roast comes out of the oven and is resting, pour your Yorkshire batter and get that in the oven. </div>
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6. While the veg are roasting and the Yorkshires are baking, work on your gravy. </div>
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7. Serve everything together. </div>
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See, it's really not that bad... And you end up with a fantastic meal!</div>
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-51451082494923365162014-11-12T19:08:00.003-08:002014-11-13T07:48:20.786-08:00Low Carb Asian Style Meatloaf<div class="separator" style="clear: both; text-align: center;">
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So, this low carb diet is going surprisingly well. I believe I have come to a place where I have really changed my eating habits for good. Who knows how long I will keep losing weight. It's still coming off at an even pace and I am at 24 pounds today! </div>
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In celebration this this milestone, I thought I would share my dinner with you...</div>
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I've never been a fan of the idea of a "meat loaf." The whole thing sounds rather unappetizing--in the same way as boxed "mashed potatoes" or canned "green beans." Well, for some odd reason I found myself standing in the meat section of the grocery store actually wanting to try out a meatloaf. How odd. Now, I obviously omitted the gross parts of a normal meatloaf: ketchup and breadcrumbs. Check out what I came up with instead!</div>
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Ingredients:<br />
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-2 lbs. ground chuck (stick with 80-90% for moisture)<br />
-2 rashers of bacon, finely diced<br />
-1 tbsp. onion powder<br />
-1 tsp. parsley flakes<br />
-1 tsp. dried chives<br />
-1/2 tsp. ginger<br />
-2 shallots, finely chopped<br />
-2 eggs<br />
-3 tbsp. soy sauce<br />
- 1/4 cup teriyaki sauce<br />
-3 tbsp. tomato paste<br />
-2 tbsp (or more) Asian sriracha sauce<br />
-1 tsp. sea salt<br />
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Preheat oven to 350F. Combine all ingredients in a bowl. Spread mixture into a pie plate or casserole dish. Bake for approximately 1 hour, until done in the center. Remove and cool for about 5 minutes. Serve with your favorite vegetable side (ours is broccoli today). <br />
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*Now, at this point you may notice there is a lot of juice and fat immersing the loaf. Yes, please cut it in pieces and lay the pieces on a serving plate or something--and dump out that liquid ASAP like it never happened. Of course, it's necessary for cooking and we love our moist and tender meat, but don't subject your family to the horrors of over-zealous meat juice.*<br />
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-2672769066410447202014-10-06T08:49:00.000-07:002014-10-06T08:55:40.639-07:00Jamie's Empire Roast Chicken<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Last week I was looking for an interesting roast chicken recipe. Normally I do an herb and garlic roast, and occasionally I add in some lemon. Then, I found this amazing curried roast chicken from Jamie Oliver. Here is what he says about it:</span><br />
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<span style="background-color: white; font-family: inherit; letter-spacing: 0.5px; line-height: 22px;">"Ask any British person what their two favourite meals are and I reckon most people would say their mum's roast chicken, and a curry. Well, welcome to Empire roast chicken, a combination of both of those things. Your friends and family are going to love it. I love it. You will love it."</span><br />
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<span style="font-family: inherit;"><span style="background-color: white; letter-spacing: 0.5px; line-height: 22px;">Doesn't that sound beautiful? Of course I couldn't resist. The chicken was, of course like all of Jamie's recipes, fantastically flavorful. I documented the process in my pictures below. </span></span><br />
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<span style="background-color: white; font-family: inherit; letter-spacing: 0.5px; line-height: 22px;">One thing: I would definitely be sure to use a smaller roasting pan than mine. I had an issue with some burned veg in the bottom of the pan :( The oven is suposed to be at 400F for this, which is very hot. I guess you could just check on it every once in a while and add in a little more stock when necessary...</span><br />
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<span style="background-color: white; font-family: inherit; letter-spacing: 0.5px; line-height: 22px;"><a href="http://www.jamieoliver.com/recipes/chicken-recipes/empire-roast-chicken" target="_blank">Here</a> is the recipe.</span><br />
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Check out that gorgeous pile of spices...I have lots of fresh Indian spices and made my own garam masala. We love Indian food.<br />
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Look at that chicken! Be sure to rub the spices all over-inside and outside.<br />
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Whisking the flour into the Worcestershire and vinegar. The beginnings of a great gravy.<br />
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Post-roasting.<br />
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0tag:blogger.com,1999:blog-2455755350276075257.post-60085403938147035492014-10-04T18:17:00.002-07:002014-10-04T18:17:43.744-07:00Chocolate Banana "Ice Cream"This stuff is really good. It's got about 20g carbs because of the banana, but it's much more worth the carbs than regular 'ole splenda-infused ice cream. It's got a lot more nutrients than any other dessert you could think of. <br />
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Ingredients:<br />
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-1 frozen banana, chopped into chunks<br />
-1 heaping teaspoon cocoa powder<br />
-1 heaping teaspoon peanut butter<br />
-1 packet stevia<br />
-a sprinkle of toppings<br />
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Combine all ingredients (except toppings) in a food processor. Blend until smooth--add a drop of milk or water if it gets too clumpy. Sprinkle with toppings, and serve!<br />
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I always keep some chopped bananas in the freezer just for this occasion. It's really quick, and it's delicious!<br />
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<br />Lilyhttp://www.blogger.com/profile/17941213002745804063noreply@blogger.com0