tag:blogger.com,1999:blog-26487490118990446692024-03-13T22:42:06.653-07:00For the Love of CHOCOLATKae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-2648749011899044669.post-45155463512749601502016-07-01T22:19:00.001-07:002016-07-01T22:26:24.754-07:00Pickled Daikon Radish with Carrot<div class="separator" style="clear: both;">
<span style="font-size: large;">1) Shred vegetables</span></div>
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<span style="font-size: large;">2) Sprinkle on 1 tsp salt...</span></div>
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<span style="font-size: large;"><a href="https://lh3.googleusercontent.com/-PvEl11BWDtw/V3c_Q19n9NI/AAAAAAAABxE/o3d58321wwE/s640/blogger-image-1075695643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-PvEl11BWDtw/V3c_Q19n9NI/AAAAAAAABxE/o3d58321wwE/s640/blogger-image-1075695643.jpg"></a></span></div>
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<span style="font-size: large;">...And 2 tsp sugar.</span></div>
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<span style="font-size: large;">3) Stir together and let sit for 30 min.</span></div>
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<span style="font-size: large;">4) Rinse and drain twice. Place in a jar. </span><br>
<span style="font-size: large;">5) Make your brine. In a sauce pan bring to a boil:</span><br>
<span style="font-size: large;">1 c. white vinegar</span><br>
<span style="font-size: large;">1 c. water</span><br>
<span style="font-size: large;">1/2 c. sugar</span><br>
<span style="font-size: large;">Allow to cool.</span><br>
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<span style="font-size: large;">6) Fill jar with brine. Refrigerate. Wait at least 3 hours before serving. Can store up to 4 weeks in refrigerator. <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-9YywdXLhbBQ/V3dQgGT6eQI/AAAAAAAABxc/5bwzv2Dg3zU/s640/blogger-image--1011644185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-9YywdXLhbBQ/V3dQgGT6eQI/AAAAAAAABxc/5bwzv2Dg3zU/s640/blogger-image--1011644185.jpg"></a></div></span><br>
<br>Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-52716036238298375392016-06-05T11:44:00.001-07:002016-06-05T14:36:28.439-07:00Apple Cole Slaw<div class="separator" style="clear: both;">
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Apple Cole Slaw</div>
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For the dressing, whisk together:</div>
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1/4 c. plain Greek yogurt<br>1/2 c. Miracle Whip light (or mayonnaise)<br>the zest of one lemon<br>the juice of one lemon (about 2 tablespoons)</div>
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1 to 2 tsp. of sugar</div>
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1 tsp. of Mrs. Dash </div>
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1 to 2 tsp dried parsley</div>
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a pinch of garlic powder</div>
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a pinch of onion powder</div>
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salt and pepper to taste</div>
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Taste the dressing mix. Add more seasoning or lemon juice to your taste. </div>
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For the slaw:</div>
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14 oz coleslaw mix (with cabbage and carrots)<br>1 large Fuji apple, julienne cut or grated</div>
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2 scallions, sliced thinly<br></div>
I usually make the dressing in the bowl I will put the slaw in. Toss to coat the vegetables. Refrigerate 30 min or more for the flavors to meld. Top with parsley to serve. Serves 8.<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-1OWCvFrbWP0/V1SbWxgLcFI/AAAAAAAABwk/8LiLpngvmy0/s640/blogger-image-401663731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-1OWCvFrbWP0/V1SbWxgLcFI/AAAAAAAABwk/8LiLpngvmy0/s640/blogger-image-401663731.jpg"></a></div>Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-32401176757778365472015-12-20T12:11:00.001-08:002015-12-21T22:30:04.828-08:00Softening Brown Sugar<div class="separator" style="clear: both;">
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<a href="https://lh3.googleusercontent.com/-OeyDXGx9wVI/VncLbZUqsMI/AAAAAAAABvM/wfySnHXZm4o/s640/blogger-image--297564558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-tkCfkV-QhCI/VncLelV9jsI/AAAAAAAABvU/-r7FOPzK0bI/s640/blogger-image-948203924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh3.googleusercontent.com/-tkCfkV-QhCI/VncLelV9jsI/AAAAAAAABvU/-r7FOPzK0bI/s640/blogger-image-948203924.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">This is what I found on my package of brown sugar. If you have time, you can resoften brown sugar by placing in a closed container over night with a slice of bread. Works every time and it stays soft after you remove the bread! Remember to keep your brown sugar in an airtight container. </span></div>
Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com2tag:blogger.com,1999:blog-2648749011899044669.post-53949370932537877532015-11-01T13:57:00.001-08:002015-11-01T13:57:52.110-08:00Pan Coating<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-EHu55_08CMk/VjaKz6bNVBI/AAAAAAAABuk/wUH3ISn9mXc/s640/blogger-image--1489216651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-EHu55_08CMk/VjaKz6bNVBI/AAAAAAAABuk/wUH3ISn9mXc/s640/blogger-image--1489216651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-NE-3kdjdRZo/VjaK3okMNaI/AAAAAAAABu8/mr0hDqodrcY/s640/blogger-image-843079756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-NE-3kdjdRZo/VjaK3okMNaI/AAAAAAAABu8/mr0hDqodrcY/s640/blogger-image-843079756.jpg"></a></div><img border="0" src="https://lh3.googleusercontent.com/-EHu55_08CMk/VjaKz6bNVBI/AAAAAAAABuk/wUH3ISn9mXc/s640/blogger-image--1489216651.jpg"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-EHu55_08CMk/VjaKz6bNVBI/AAAAAAAABuk/wUH3ISn9mXc/s640/blogger-image--1489216651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-7Ow68xG1bKU/VjaKwReHF0I/AAAAAAAABuM/XTn4HiCop20/s640/blogger-image-1860003690.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-7Ow68xG1bKU/VjaKwReHF0I/AAAAAAAABuM/XTn4HiCop20/s640/blogger-image-1860003690.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-EHu55_08CMk/VjaKz6bNVBI/AAAAAAAABuk/wUH3ISn9mXc/s640/blogger-image--1489216651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-gwWJk2znji4/VjaKxpInErI/AAAAAAAABuU/Yh876wW12j8/s640/blogger-image-673073277.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-gwWJk2znji4/VjaKxpInErI/AAAAAAAABuU/Yh876wW12j8/s640/blogger-image-673073277.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-EHu55_08CMk/VjaKz6bNVBI/AAAAAAAABuk/wUH3ISn9mXc/s640/blogger-image--1489216651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-Yn5sN-R-Y50/VjaK1HqCMGI/AAAAAAAABus/vAjvwHWE3lA/s640/blogger-image-1642983407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Yn5sN-R-Y50/VjaK1HqCMGI/AAAAAAAABus/vAjvwHWE3lA/s640/blogger-image-1642983407.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-EHu55_08CMk/VjaKz6bNVBI/AAAAAAAABuk/wUH3ISn9mXc/s640/blogger-image--1489216651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-KkVQ-B9chP4/VjaKyimEJbI/AAAAAAAABuc/W3_JhDjHwfI/s640/blogger-image-291271137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-KkVQ-B9chP4/VjaKyimEJbI/AAAAAAAABuc/W3_JhDjHwfI/s640/blogger-image-291271137.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-EHu55_08CMk/VjaKz6bNVBI/AAAAAAAABuk/wUH3ISn9mXc/s640/blogger-image--1489216651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-iEk6Io12qFQ/VjaK2RBU_zI/AAAAAAAABu0/_zQQZzAexIo/s640/blogger-image-1962255340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-iEk6Io12qFQ/VjaK2RBU_zI/AAAAAAAABu0/_zQQZzAexIo/s640/blogger-image-1962255340.jpg"></a></div></div>Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-29406994863940784272015-07-15T20:32:00.001-07:002015-07-17T16:30:20.648-07:00Veggie lasagna<div class="separator" style="clear: both;">
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To make the veggie lasagna: </div>
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I first chopped all the veggies into bite size pieces.</div>
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Next, I sauteed one chopped onion in olive oil and butter. Then, added in a few crushed cloves of garlic. After a few minutes, I added in the squash, mushrooms, tomatoes, and bell peppers. Salt and pepper to taste. After the vegetables were mostly cooked I added in the spinach and fresh herbs: basil, oregano, thyme.</div>
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Next I stirred this cooked veggie mixture into a pound of ricotta cheese. </div>
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I layered the cheesy veggie mixture between no-boil lasagna noodles with a little shredded cheese and marinara sauce. Top with shredded cheese. Bake at 350 degrees, covered for 35 min. Check for doneness. If the noodles are done. Remove the cover or foil and bake until the cheese is melted.</div>
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Allow it to cool a few minutes before cutting. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-_Oo4WiU-vAM/Vaf4MgpaFyI/AAAAAAAABtk/jRLc_C7V0Mc/s640/blogger-image--1489128721.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://lh3.googleusercontent.com/-_Oo4WiU-vAM/Vaf4MgpaFyI/AAAAAAAABtk/jRLc_C7V0Mc/s200/blogger-image--1489128721.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve with homemade bread! :)</td></tr>
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Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-83398513320724154272015-06-13T12:42:00.001-07:002015-06-13T12:42:49.665-07:00Asian chopped Salad<div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-nWClNlAGA9o/VXyHplIKpkI/AAAAAAAABsM/jJyEOOZYsMw/s640/blogger-image--2049343118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-nWClNlAGA9o/VXyHplIKpkI/AAAAAAAABsM/jJyEOOZYsMw/s640/blogger-image--2049343118.jpg"></a><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-nWClNlAGA9o/VXyHplIKpkI/AAAAAAAABsM/jJyEOOZYsMw/s640/blogger-image--2049343118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-Fbi9KpGVilE/VXyHr-vsM1I/AAAAAAAABsU/JGPUVgDiLTU/s640/blogger-image-1715642314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Fbi9KpGVilE/VXyHr-vsM1I/AAAAAAAABsU/JGPUVgDiLTU/s640/blogger-image-1715642314.jpg"></a><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Fbi9KpGVilE/VXyHr-vsM1I/AAAAAAAABsU/JGPUVgDiLTU/s640/blogger-image-1715642314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-jUtOcOYcFxc/VXyHt_brKUI/AAAAAAAABsc/q-tN4mF150g/s640/blogger-image-502836799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-jUtOcOYcFxc/VXyHt_brKUI/AAAAAAAABsc/q-tN4mF150g/s640/blogger-image-502836799.jpg"></a></div></div></div><br></div>Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-12074492390144758572015-05-26T20:02:00.001-07:002015-05-26T20:02:23.022-07:00Homemade Ricotta<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-0Jmimo1fMME/VWUzvU6AriI/AAAAAAAABr0/fv8nPES31KA/s640/blogger-image-791456538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-0Jmimo1fMME/VWUzvU6AriI/AAAAAAAABr0/fv8nPES31KA/s640/blogger-image-791456538.jpg"></a></div>Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-64564041507053905952015-05-24T14:23:00.001-07:002015-05-24T14:35:58.753-07:00Too good too be true (WW Cake Recipe)<div class="separator" style="clear: both;">
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<span style="font-size: large;">Cleaning out the filing cabinet, I found this recipe. It was in a notebook circa 2003. First of all, let me say that I do not remember this recipe. So, I don't know if it's too good to be true or not. The paper does look as if I used it at least once in the kitchen. Perhaps I will try it again. </span></div>
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<span style="font-size: large;">Here is the recipe: </span></div>
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<span style="font-size: large;">1 yellow butter recipe cake mix</span></div>
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<span style="font-size: large;">6 oz. very vanilla low-fat yogurt</span></div>
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<span style="font-size: large;">2 eggs or egg substitute</span></div>
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<span style="font-size: large;">1/4 c. unsweetened apple sauce</span></div>
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<span style="font-size: large;">1 tsp. vanilla extract</span></div>
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<span style="font-size: large;">1/4 c. melted butter</span></div>
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<span style="font-size: large;">Mix together all ingredients and pour into a greased and floured 9"x13" cake pan.</span></div>
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<span style="font-size: large;">Then, stir together:</span></div>
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<span style="font-size: large;">2 eggs or egg substitute</span></div>
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<span style="font-size: large;">1/2 tsp. vinegar</span></div>
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<span style="font-size: large;">1 lb. powdered sugar</span></div>
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<span style="font-size: large;">16 oz. fat free cream cheese</span></div>
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<span style="font-size: large;">1 tsp. vanilla</span></div>
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<span style="font-size: large;">Pour this mixture over the cake batter. Bake at 325 degrees for 35-45 min. or until it bubbles in the center and it begins to brown.</span></div>
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<span style="font-size: large;">Top with sliced fruit of your choice. Makes 12 servings.</span></div>
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<span style="font-size: large;">The points calculated on the notebook paper are not valid under the current WW points plan. As they were calculated under the old system. </span></div>
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<span style="font-size: large;">Bon appétit! </span></div>
<br />Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-41678512478523103452015-04-03T18:48:00.001-07:002015-05-24T14:36:25.035-07:00Coconut cakeBibingka<br />
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Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-10770418124272293032015-04-03T18:45:00.001-07:002015-04-03T18:45:55.065-07:00Squash Pickles<div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-nMrPuBbw1lE/VR9CURLYsxI/AAAAAAAABqg/1PBfyawWm3I/s640/blogger-image--692364562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-nMrPuBbw1lE/VR9CURLYsxI/AAAAAAAABqg/1PBfyawWm3I/s640/blogger-image--692364562.jpg"></a></div>Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-46836930159801968062015-03-23T21:50:00.001-07:002015-03-23T21:58:09.458-07:00Tales of a Frustrated Bilingual Baker<span style="font-family: Verdana, sans-serif;">Tonight, I am flustered and frustrated over a seemingly easy recipe. </span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i>Nutella Tart</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">A.K.A.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i>Tarte tiède au chocolat et au Nutella</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">I am the proud owner of two lovely choco-rrific books: <a href="http://www.amazon.com/Larousse-du-Chocolat/dp/2035603722/ref=sr_1_2?s=books&ie=UTF8&qid=1427171245&sr=1-2&keywords=larousse+du+chocolat" target="_blank">Larousse du Chocolat</a> and <a href="http://www.amazon.com/Chocolate-Desserts-Pierre-Herme-Greenspan/dp/0316357413/ref=asap_bc?ie=UTF8" target="_blank">Chocolate Desserts by Pierre Herme by Dorie Greenspan</a>. These books have lots of overlapping recipes... or so it seems.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">My husband says my frustration is a little over the top, but I'm annoyed. </span></div>
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<span style="font-family: Verdana, sans-serif;">The ingredient ratios are different. Not only that the "translation" of amounts is off. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Example: according to Greenspan 3 1/2 ounces of butter = 7 tablespoons = 200 grams. I'm not buying it! A regular stick of butter is 8 TBS = 4 oz = approx. 113 g. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">la recette de <u>Larousse du Chocolat</u></span></div>
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<span style="font-family: Verdana, sans-serif;">250 g de pâte sucrée (Sweet pastry dough)</span></div>
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<span style="font-family: Verdana, sans-serif;">150 g de Nutella </span></div>
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<span style="font-family: Verdana, sans-serif;">150 g de chocolat à 55% de cacao (bittersweet chocolat)</span></div>
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<span style="font-family: Verdana, sans-serif;">150 g de beurre (butter)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 œuf (egg)</span></div>
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<span style="font-family: Verdana, sans-serif;">2 jaunes d’œufs (egg yolks)</span></div>
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<span style="font-family: Verdana, sans-serif;">20 g de sucre en poudre (granulated sugar)</span></div>
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<span style="font-family: Verdana, sans-serif;">80 g noisette (hazelnuts)</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">The recipe of <u>Chocolate Desserts</u></span></div>
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<span style="font-family: Verdana, sans-serif;">1 baked 8 3/4 in (22 cm) tart shell made from Sweet Tart dough</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 c. (200g) Nutella</span></div>
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<span style="font-family: Verdana, sans-serif;">4 3/4 oz (140 g.) bittersweet chocolate</span></div>
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<span style="font-family: Verdana, sans-serif;">7 TBSP (3.5 oz; 200 g.) unsalted butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1 large egg</span></div>
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<span style="font-family: Verdana, sans-serif;">3 egg yolks</span></div>
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<span style="font-family: Verdana, sans-serif;">2 TBSP sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1 c (140 g.) hazelnuts</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Oh but why should the differences stop there? They both say to melt the butter and chocolate separately. However, one asks you to whisk the sugar into the egg and then fold in the chocolate, then the butter. The other asks that you fold everything into the chocolate. YIKES! </span></div>
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<span style="font-family: Verdana, sans-serif;">This is too much after a day of teaching little ones! </span></div>
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<span style="font-family: Verdana, sans-serif;">I hope my tart comes out of the oven okay. Wish me luck! I mean I was the one brazen enough to make this for the first time for guests. LOL</span></div>
Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-29317813161269492092015-03-22T12:49:00.000-07:002015-03-22T12:52:56.400-07:00Salmon Pizza with Creme FraicheI thought a Salmon pizza sounded good, so I looked around and compared some recipes and ingredients. I found this recipe online and made a few tweaks to make it my own. The original called for some things we don't eat. After making it, I wonder if it would be good with caramelized onion or confit d'oignon and just a squeeze of lemon juice. I also saw recipes with cream cheese. So maybe cubes of cream cheese instead of dollops of creme fraiche? I may try it again. I might add some crushed red pepper flakes for heat. This recipe has lots of steps but it is very easy. See below for a link to the original. It may be what you are looking for. :)<br />
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<span style="font-family: Georgia, Times New Roman, serif;">Salmon Pizza</span></h2>
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INGREDIENTS<br />
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10 oz. sockeye salmon (pin bones and skin removed)*<br />
<a href="http://fortheloveofchocolat1.blogspot.com/2015/03/easy-one-bowl-pizza-crust.html" target="_blank">pizza dough</a> <br />
olive oil<br />
1 lemon<br />
1 cup sugar, divided<br />
1 1/2 cup red wine vinegar<br />
1 red onion, sliced thinly<br />
2 Tbsp. salt<br />
1 tsp. each fresh dill, parsley, basil, and thyme<br />
mozzarella cheese<br />
Crème Fraîche**<br />
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DIRECTIONS<br />
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Make pizza dough. If frozen, defrost salmon. Pre-heat your oven to 475°F. (The <a href="http://sitkasalmonshares.com/blogs/recipes/11590365-baked-salmon-pizza" target="_blank">original recipe</a> says "as hot as it will go", but I backed off just a little.)<br />
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Heat up a skillet on medium high heat with a little olive oil. Slice the 1 lemon thin, coating the slices in about ½ cup sugar and place in the skillet to caramelize. Once some color develops, remove the lemon slices with tongs and <b>let cool </b><i>(HOT SUGAR makes nasty burns!) </i>on a plate, then finely chop and set aside.<br />
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<i>REMOVE AS SOON AS COLOR DEVELOPS! I left mine a little too long and I got caramel with lemon. It wasn't burned, but difficult to handle. </i><br />
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<a href="https://lh5.googleusercontent.com/-8jrdhPGaNbc/VQ8PM-uOatI/AAAAAAAABpI/8JIUCqp2Z38/s640/blogger-image--2092705766.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh5.googleusercontent.com/-8jrdhPGaNbc/VQ8PM-uOatI/AAAAAAAABpI/8JIUCqp2Z38/s320/blogger-image--2092705766.jpg" width="240" /></a></div>
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Next, in a bowl combine 1 ½ cup red wine vinegar, ½ cup sugar and 2 Tbsp salt in a bowl. Add in your thinly sliced red onion and let it marinate. I suggest breaking the rings apart so you get an even marinade on the onion.<br />
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<a href="http://4.bp.blogspot.com/-jhPGymdpvSQ/VQ8PIc0FgVI/AAAAAAAABo8/EYGEi7fa20Y/s1600/blogger-image--2147415674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-jhPGymdpvSQ/VQ8PIc0FgVI/AAAAAAAABo8/EYGEi7fa20Y/s1600/blogger-image--2147415674.jpg" height="320" width="240" /></a></div>
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Chop up the herbs, When the oven is way hot, drizzle the salmon with olive oil and salt it to taste. Place the fish on a baking dish and place in the oven, baking until medium rare. Remove and tent with tin foil.<br />
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While the fish cooks, shape dough and top with mozzarella and dot with crème fraîche, or do what I did: Smear on creme fraiche and top with mozzarella. When you pull the salmon out, put the pizza in and bake until it looks like you want it to. (This will depend on the thickness of your crust and your oven, so check it after 8 to 10 minutes.)<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-XqOi5tpCF8o/VQ8POvGNzPI/AAAAAAAABpQ/K_DQzZbJbXE/s640/blogger-image--913293648.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-XqOi5tpCF8o/VQ8POvGNzPI/AAAAAAAABpQ/K_DQzZbJbXE/s400/blogger-image--913293648.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dollops? oops. I don't follow directions well, do I? </td></tr>
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Once it's done, slice your pizza and then break up the salmon onto the pizza, topping it with the caramelized lemon, freshly ground pepper, and herbs. Drain the red onion and squeeze it to remove excess vinegar and throw it on your pizza and drizzle with some olive oil. ENJOY!<br />
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<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-ajV8DalDYww/VQ8PVNhRdbI/AAAAAAAABpo/zf2u8__Meto/s640/blogger-image-1504409807.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh5.googleusercontent.com/-ajV8DalDYww/VQ8PVNhRdbI/AAAAAAAABpo/zf2u8__Meto/s640/blogger-image-1504409807.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorry, it's blurry! I was excited! </td></tr>
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*I used a 10 oz. frozen bag because that's all I could find here in the desert. I baked my salmon with the skin on, skin side down. It is easy to remove from cooked fish.</div>
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**Crème fraîche: You could buy it, but it's easy to make it yourself: 1 part buttermilk to 2 parts heavy cream. Let sit covered at room temp for 24 hrs. then refrigerate. If you use "whipping cream" and not "heavy whipping cream" your product will turn out too liquid. It should be the consistency of a soft sour cream. If this is scary to you, I knew a chef that made mock crème fraîche by stirring lemon juice and a pinch of salt into heavy cream. It's quick, it's easy and the health dept. doesn't yell at you for it.☻ </div>
Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-13672230381359843012015-03-22T11:47:00.004-07:002015-03-22T11:59:13.044-07:00Easy One Bowl Pizza Crust<span style="font-family: Verdana, sans-serif; font-size: large;">For a long time I couldn't remember or find the original source of this recipe. I had just jotted it down and tweaked it here and there each time I made it. I found the original today. It's from Fleischmann's</span><span style="font-family: Verdana, sans-serif;">® </span><span style="font-family: Verdana, sans-serif; font-size: large;">Yeast. </span><span style="font-family: Verdana, sans-serif; font-size: large;"> I had it stashed in </span><a href="http://allrecipes.com/cook/130690/profile.aspx?prop24=TB_6.1.2_Profile" style="font-family: Verdana, sans-serif; font-size: x-large;" target="_blank">my "recipe box"</a><span style="font-family: Verdana, sans-serif; font-size: large;"> on </span><a href="http://allrecipes.com/recipe/master-pizza-dough/detail.aspx?scale=6&ismetric=0" style="font-family: Verdana, sans-serif; font-size: x-large;" target="_blank">AllRecipes</a><span style="font-family: Verdana, sans-serif; font-size: large;">. I use weigh measurements because to me it's easier than digging out all sorts of measuring cups and spoons. I just pull out my bowl, put it on the scale, and start dumping ingredients in.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Here in my version:</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br />Easy Pizza Crust</span><br />
<span style="font-family: Verdana, sans-serif;">Makes 1 pizza crust: 15x10 in., 9x13 in., 14 in. thin, 12 in. thick or two 9 in. deep dish</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">310 g. </span><span style="font-family: Verdana, sans-serif;">(about 2.5 cups) </span><span style="font-family: Verdana, sans-serif; font-size: large;">All-Purpose flour</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">8 g. </span><span style="font-family: Verdana, sans-serif;">(about 2 1/4 tsp.)</span><span style="font-family: Verdana, sans-serif; font-size: large;"> instant yeast</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">5 g. </span><span style="font-family: Verdana, sans-serif;">(about 1 tsp.)</span><span style="font-family: Verdana, sans-serif; font-size: large;"> kosher salt</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">pinch of brown sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">220 g.</span><span style="font-family: Verdana, sans-serif;"> (about 1 c.) </span><span style="font-family: Verdana, sans-serif; font-size: large;">water at 110°F </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">26 g. </span><span style="font-family: Verdana, sans-serif;">(about 2 tbsp.)</span><span style="font-family: Verdana, sans-serif; font-size: large;"> olive or vegetable oil</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">*Semolina flour + bread flour for the bench</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">The instructions are simple. Stir the dry ingredients together in a large mixing bowl. Make a well and add in the oil and water. Then I use my wooden spoon. to stir until a dough forms. I flour my hands and knead in the bowl until it forms a smooth ball.** Then, cover will plastic wrap and let it hang out until double, about 30-45 min. Meanwhile, preheat your oven to 425°F.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Next, I sprinkle a 50/50 mixture of semolina and bread flour on my bench and stretch it out by hand to the size and shape I want. Some times, I get out the rolling pin. Some times, not! Sprinkle semolina or cornmeal on your pizza stone or pan. </span><br />
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<a href="http://3.bp.blogspot.com/-Oo6Dnh9UNtU/VQ8QXyq9IDI/AAAAAAAABp0/Ox2HamPCKc4/s1600/IMG_2995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Oo6Dnh9UNtU/VQ8QXyq9IDI/AAAAAAAABp0/Ox2HamPCKc4/s1600/IMG_2995.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Top crust as desired and bake for 15-20 minutes.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ftKRH00K_7Y/VQ8QgEL_oWI/AAAAAAAABp8/AT2pEewVXFY/s1600/IMG_3736.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-ftKRH00K_7Y/VQ8QgEL_oWI/AAAAAAAABp8/AT2pEewVXFY/s1600/IMG_3736.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note the rustic look of the edge. I'm still working on technique!</td></tr>
</tbody></table>
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<span style="font-family: Verdana, sans-serif;">*The original calls for oil & cornmeal on the pan, but I find that like the taste and texture of fine semolina better. I rarely remember to oil the pan, and I'm not sure it needs it. Really, it depends on what you have. I wouldn't buy semolina just for this recipe, but if I have some I use it.</span><br />
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<span style="font-family: Verdana, sans-serif;">**I've been lazy before and not kneaded it as much. This will give you a pillowy, soft dough. S</span><br />
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Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-75355894386092459452015-03-01T18:27:00.001-08:002015-03-01T18:29:24.686-08:00Stuffed Bell Peppers<div class="separator" style="clear: both;">
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<a href="https://lh6.googleusercontent.com/-HcETc64p6ps/VPN7gNiu8BI/AAAAAAAABno/guIYAmFMXCk/s640/blogger-image-369437438.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-HcETc64p6ps/VPN7gNiu8BI/AAAAAAAABno/guIYAmFMXCk/s640/blogger-image-369437438.jpg" /></a></div>
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Method: </div>
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First,</div>
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I cleaned and baked the bell peppers like Rachael Ray suggests. Cut in half, slat and peppered, bake cut side down in a hot oven or until tender and slightly charred.</div>
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Next, I made the quinoa according to package directions. I used Roland brand Roasted Garlic flavor.</div>
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Then, I sauteed together: </div>
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a pat of butter and a bit of olive oil</div>
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a small onion, chopped</div>
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2 cloves of garlic</div>
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a small egg plant, cubed</div>
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1 yellow squash, cubed</div>
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2 zucchini squash, cubed.</div>
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4 oz. mushrooms, sliced</div>
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2 roma tomatoes</div>
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Salt & pepper to taste</div>
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Next, I cooked up a package of mild italian sausage. The ground kind without casing. </div>
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Next, I drizzled a bit of olive oil in my baking dish. I placed the peppers in the dish and then layered everything: quinoa, veggies, cheese, sausage. I used only a tablespoon at a time continuing layers until they were full. Then I topped with cheese.</div>
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I baked at 350 until warmed through.</div>
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Got the idea from <a href="http://www.foodnetwork.com/recipes/rachael-ray/quinoa-and-vegetable-stuffed-peppers-recipe.html" target="_blank">Rachael Ray's recipe, which you can find here</a>.<br />
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<a href="https://lh3.googleusercontent.com/-DYSOUFd1I0Y/VPN8yShC5MI/AAAAAAAABn0/fAlGzsVGflI/s640/blogger-image-1105850462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-DYSOUFd1I0Y/VPN8yShC5MI/AAAAAAAABn0/fAlGzsVGflI/s640/blogger-image-1105850462.jpg" /></a></div>
Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-56224953181812208072015-02-28T14:36:00.000-08:002015-03-01T17:04:46.594-08:00Tarte aux Epinards et aux Oeufs / Spinach Egg Pie<div class="separator" style="clear: both;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">My husband made dinner!! I was a little surprised that he chose to make this:</span></div>
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<a href="https://lh6.googleusercontent.com/--z6LST2tMyY/VPOUUUQFBII/AAAAAAAABoU/CrVMUWgnvzU/s640/blogger-image--646528361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><img border="0" height="400" src="https://lh6.googleusercontent.com/--z6LST2tMyY/VPOUUUQFBII/AAAAAAAABoU/CrVMUWgnvzU/s400/blogger-image--646528361.jpg" width="300" /></span></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">He chose a recipe from the January 2015 issue of <i>Cuisine Actuelle</i>. Yes, my friends, it looks strange, but it was actually quite tasty. It was cheesy and the golden, delicious, liquid egg yolk made it sing. We both agreed that this did turn out a little bland as is. If we make it again, I think a little onion or garlic added to the spinach would do the trick. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><a href="https://lh6.googleusercontent.com/-wyDpnMr5tr0/VPO265AXu8I/AAAAAAAABok/zwJNRGDn-W8/s640/blogger-image-1850705702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-wyDpnMr5tr0/VPO265AXu8I/AAAAAAAABok/zwJNRGDn-W8/s640/blogger-image-1850705702.jpg" /></a></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Translated recipe:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Spinach Egg Pie</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Serves 4, 30 min. prep time, 55 min. cook time.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 refrigerated pie crust</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: large;">250 g.</span>(roughly 8 oz or 1/2 lb.)<span style="font-size: large;">fresh, baby spinach</span>*</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">4 eggs</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: large;">50 g. of butter </span>(about 1/2 stick)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">30 cl. whole milk</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: large;">125 g. </span>(about 4 oz.)<span style="font-size: large;"> grated cheese</span>**</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 tbsp. flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">salt and pepper, to taste</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Heat oven to 210°C (~ 410°F). If your pie crust is the rolled kind, roll it out into your pie pan. Dock the dough with a fork several times and place it in the fridge.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Melt 30 g. of your butter in a sauce pan. Add in the flour and stir. Add in the milk, little by little stirring constantly until it thickens about 3 min. on low heat. Add salt and pepper.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Rinse your spinach and place them in a pan with a pinch of salt. Cook, covered about 3 min. or until wilted. Drain and squeeze out spinach. Give them a rough chop.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Place Spinach into the milk mixture. Mix in one beaten egg and the grated cheese. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Pour this mixture into the prepared pie shell. Place it in the oven and cook for 20 min. Then, lower the oven temperature to 180</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">°C (~350</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">°F). Cook 15 minutes more. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Remove the pie from the oven and top with the 3 remaining whole eggs. Return to the oven for about 7 min, or until the eggs reach the desired doneness. Salt and pepper the eggs to taste. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">*You can substitute 1 small pkg. of frozen spinach</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">**Pick a cheese you like. Usually in France, this would be Emmental. </span></div>
Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-70543488650900810582015-01-21T21:36:00.001-08:002015-02-18T16:24:50.831-08:00Spiced Kettle Corn<div class="separator" style="clear: both;">
<a href="https://lh3.googleusercontent.com/-IILn7nspKk0/VMCMRLv2YAI/AAAAAAAABm8/2Qn5z0MTvMk/s640/blogger-image-619915808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://lh3.googleusercontent.com/-IILn7nspKk0/VMCMRLv2YAI/AAAAAAAABm8/2Qn5z0MTvMk/s640/blogger-image-619915808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-_xNqFbQUcAY/VMCMi_UjvfI/AAAAAAAABnE/u2MXk6XL9Dc/s640/blogger-image--2050135423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-_xNqFbQUcAY/VMCMi_UjvfI/AAAAAAAABnE/u2MXk6XL9Dc/s640/blogger-image--2050135423.jpg" /></a></div>
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I love this recipe!<br />
2 tablespoons corn oil<br />
2 tablespoons unsalted butter<br />
1/2 cup unpopped popcorn<br />
4 tablespoons sugar<br />
fine salt, to taste<br />
ground cinnamon, to taste<br />
cayenne, to taste<br />
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<a href="http://www.foodnetwork.com/recipes/melissa-darabian/spiced-kettle-corn-recipe.html" target="_blank">Read the original recipe and directions here</a>.<br />
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MY CHANGES:<br />
I always use unsalted butter, so I have control over the amount of sodium.<br />
I like to use corn, canola or light olive oil.<br />
More sugar. Hey, I have a sweet tooth, ok?!<br />Less salt. Really I don't measure the seasoning. I spread the popped corn onto a sheet of wax paper and shake on the salt, cinnamon and cayenne to taste. I don't always remember to put salt!<br />
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<i><b>Update 2-18-15,</b></i> <b>FOR MYSELF. Please double check your points with your ingredients! </b><br />
WW Points: whole recipe 27 points!! Oh, <i>ok</i>, maybe I don't have to eat the whole thing! If I eat 1/8 of the recipe that's 3 points, 1/4 is 7 points. I guess I have to see what I can afford!<br />
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<br />Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-78744908765328558352015-01-15T22:11:00.000-08:002015-01-18T22:13:43.002-08:00Taco Soup<span style="font-family: Verdana, sans-serif; font-size: large;">I don't make this often, but it's easy to fix. I originally got the recipe from a Weight Watchers group member, but I'm sorry to tell you I don't remember the points value. If you want to be really bad (since we didn't count points) you can top a bowl of this with a dollop of sour cream, some shredded cheese and tortilla strips or tortilla chips.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">There are a few versions out there, but this is the way I fix it. I don't eat hominy so those got nixed. so did the pinto beans. If I have to eat beans they need <i>SOMETHING </i>to help me not taste them. I've also seen versions with Rotel tomatoes in them. I've used ground buffalo or turkey in place of the beef. So as you can see, you could make this with what you have on hand. I told you, it's EASY! </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>Taco Soup</u></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">1 lb. lean hamburger meat (90% or 94%)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 small onion, chopped</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 can sweet onion Ranch-Style beans</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 can black beans </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 cans stewed tomatoes</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 cans of whole kernel corn </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 can chopped green chilies</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 packet (dry) taco seasoning</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 packet (dry) ranch dressing mix</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 can water</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Brown hamburger meat with onion. If you used a meat with a higher fat content, drain the grease. </span><span style="font-family: Verdana, sans-serif; font-size: large;">Combine all ingredients together and simmer until well heated. I do not drain vegetables, but you can if you would like. </span><br />
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Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-54228466981062493112015-01-08T21:36:00.002-08:002015-01-08T21:42:22.242-08:00Attempt at Chicken Curry Soup<span style="font-family: Verdana, sans-serif; font-size: large;">I looked at several recipes online and I wasn't truly satisfied with any of them, so I kind of came up with my own. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Yes, I know. I should follow directions, and maybe I would be more happy with my work. I call this an attempt because while I found it edible, it was not quite what I was after. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">I used:</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 tbsp <i>or so</i> of corn oil</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3 scallions (white and green separated), sliced</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3 cloves of garlic, minced</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 red bell pepper, chopped</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 tablespoon yellow curry</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 sweet potato, cubed</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Lemon Grass Paste</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Ginger Paste</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 chicken breast, cubed</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 carton chicken stock</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 tbsp lime juice</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 c. Jasmine Rice</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">I started by cooking the rice (1 c. rice + 2 c. water). </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">While the rice was cooking, in a soup pot I sauteed the white part of the scallions and the garlic for about a minute in the oil. I used just enough oil to get it going. Next, I added the bell pepper. After another minute or two, the lemon grass paste and ginger paste joined the party. About a 3 inch squeeze of each. I didn't really measure. Then, add in the curry paste, to taste. Careful because it can get <b>spicy</b> <i>FAST</i>! Continue cooking and stir frequently until you can smell the curry goodness! </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Next, I slowly stirred in the chicken stock. I added the coconut milk at this point, too, but I later thought that I should have done that later. </span><span style="font-family: Verdana, sans-serif;"><i>(It's not a good idea to boil that, ya know.) </i></span><span style="font-family: Verdana, sans-serif; font-size: large;">I tasted at this point and it was little flat, so I added some salt and pepper. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Next time, I will add the chicken and cubed sweet potato in after the stock. After the chicken and sweet potato are cooked, I will stir in the coconut milk.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">I actually ended up stirring in a corn starch slurry in an attempt to make this a thicker soup, but I don't think that really added anything to it. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Serve this soup over rice. </span><br />
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<span style="font-family: Verdana, sans-serif;"><i>No I don't claim this to be authentic to anything, but it's an authentic Kae experiment. </i></span>Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-50833554906314249972014-12-13T18:35:00.000-08:002015-03-01T18:37:02.410-08:00Chocolate Chip Candy Cups<div class="separator" style="clear: both;">
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The date is 12/13/14!!<br /></div>
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Take your fave chocolate chip cookie recipe. Scoop dough into mini muffin pan. Bake. As soon as you remove from oven top with a chocolate: rolos, kisses, hugs or mini peanut butter cups. </div>
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<a href="https://lh5.googleusercontent.com/-7MTPCCZ6Rvw/VIySZT6HefI/AAAAAAAABjs/5ONXZpLDp2E/s640/blogger-image--1538697849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh4.googleusercontent.com/-AwnpdAhlZmE/VIySV0vw-aI/AAAAAAAABjc/mQh_tal8PAQ/s640/blogger-image-194044906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-AwnpdAhlZmE/VIySV0vw-aI/AAAAAAAABjc/mQh_tal8PAQ/s640/blogger-image-194044906.jpg" /></a></div>
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Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-34899641293333949512014-12-07T13:32:00.003-08:002014-12-07T13:46:11.251-08:00Waffle Sunday<br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">I don't think I will ever get tired of waffles, or of trying new waffle recipes. Today, I made a recipe from <a href="http://thepioneerwoman.com/cooking/2014/02/waffles/" target="_blank">the Pioneer Woman</a>. I did use buttermilk instead of milk, and unsalted butter, because that's what I stock in my fridge. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">2 cups All-purpose Flour<br />3 teaspoons Baking Powder<br />1/2 + 1/8 teaspoon Salt<br />1/4 cup Sugar<br />1-1/2 cup Milk<br />2 whole Egg Yolks<br />4 teaspoons Vanilla Extract<br />1 stick (1/2 Cup) unsalted butter, Melted<br />4 whole Egg Whites, whipped to stiff peaks.</span></div>
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<a href="https://lh3.googleusercontent.com/-oTVWpuqlMTs/VITAoZnxgsI/AAAAAAAABi8/4OHPg-ZAQMo/s1600/blogger-image-1752293283.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh3.googleusercontent.com/-oTVWpuqlMTs/VITAoZnxgsI/AAAAAAAABi8/4OHPg-ZAQMo/s320/blogger-image-1752293283.jpg" width="320" /></a><span style="font-family: Verdana, sans-serif; font-size: large;">It took my waffles about 4 minutes to cook up nice and crisp. I know why she said serve immediately. After a few minutes. They lost that initial crispness. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Now, slather on some toppings. How about some leftover ganache? </span><br />
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See entire original recipe here: http://thepioneerwoman.com/cooking/2014/02/waffles/</div>
Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-44781129496113283172014-12-06T13:04:00.000-08:002014-12-07T13:31:16.644-08:00Crème Brûlée<span style="font-family: Verdana, sans-serif; font-size: large;">Crème Brûlée</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 qt. heavy cream</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">8 large egg yolks</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup (~6.5 oz.) white sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 vanilla bean*</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Preheat oven to 325°F. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Split and scrape vanilla bean. Place vanilla bean, vanilla bean seeds, 1/2 c. sugar, and heavy cream in a large sauce pan over medium heat. Stir to incorporate. Scald, but do not boil. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Meanwhile, whisk together remaining sugar and egg yolks. When the heavy cream mixture is almost at a boil, remove from heat and temper the yolks </span><span style="font-family: Verdana, sans-serif;"><i>(add and quickly stir in a little of the hot cream at a time. Otherwise, you get scrambled eggs!)</i></span><span style="font-family: Verdana, sans-serif; font-size: large;"> Until all your mixture is whisked together. If it won't fit into your bowl, pour tempered yolks into the pan and whisk together. </span><br />
<i style="font-family: Verdana, sans-serif;">*If you do not have a vanilla bean, substitute with vanilla bean paste or vanilla extract, but add them now, after the mixture has been removed from the heat.</i><br />
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<i style="font-family: Verdana, sans-serif; font-size: x-large;">If you are cooking ahead, you can stop here, cool and refrigerate the mixture up to 3 days before baking. </i><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Now, you are ready to finish your c</span><span style="font-family: Verdana, sans-serif; font-size: large;">rème brûlée</span><span style="font-family: Verdana, sans-serif; font-size: large;"> off in the oven. Place a tea towel on the bottom of a roasting pan or a 9x13 cake pan. Place ramekins on top of the towel. Carefully fill the ramekins with the custard</span><span style="font-family: Verdana, sans-serif; font-size: large;"> mixture. Place any remaining mixture into the refrigerator. You can keep it for about 3 days. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Next, you need to fill the pan with HOT water about half way up the side of your ramekins. THIS IS IMPORTANT! <b>DO NOT GET ANY WATER INTO YOUR RAMEKINS.</b> If you do, your beautiful custard will NEVER SET and all your work was for naught. :( </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">I usually place the pan in the oven, then carefully ever so slowly add hot water to the roasting pan. Then gently slide it into the oven. The more shallow ramekins make this harder. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Bake until set, but still jiggly. This takes about 20 min, but can be more or less depending on the ramekin size.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Refrigerate a minimum of 2 hours. </span><span style="font-family: Verdana, sans-serif;">Nothing says nasty like a hot </span><span style="font-family: Verdana, sans-serif;">c</span><span style="font-family: Verdana, sans-serif;">rème brûlée.</span><span style="font-family: Verdana, sans-serif; font-size: large;"> Just before serving, dust the top with some sugar and "</span><span style="font-family: Verdana, sans-serif; font-size: large;">brûlée" with a torch. </span><span style="font-family: Verdana, sans-serif;">FOLLOW SAFETY PROCEDURES! If you don't know how to do this, </span><a href="http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe.html#sni-reviews" style="font-family: Verdana, sans-serif;" target="_blank">Alton Brown has a video</a><span style="font-family: Verdana, sans-serif;">. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-19458850460599601842014-12-04T18:43:00.001-08:002014-12-04T20:33:38.168-08:00Mashed Rutabaga with Potato<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif;">2 pounds rutabaga, peeled and cubed (about 3 large)</span><br />
<span style="font-family: Verdana, sans-serif;">2 pounds potatoes, peeled and cubed (about 2 medium)</span><br />
<span style="font-family: Verdana, sans-serif;">3 cloves of garlic, peeled</span><br />
<span style="font-family: Verdana, sans-serif;">4 tablespoons butter</span><br />
<span style="font-family: Verdana, sans-serif;">2/3 cup milk, half and half, or cream (pick your fat level...) </span><br />
<span style="font-family: Verdana, sans-serif;">Salt and pepper to taste</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon nutmeg, or to taste</span><br />
<span style="font-family: Verdana, sans-serif;">2 teaspoons chopped parsley (optional)</span><br />
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<span style="font-family: Verdana, sans-serif;">Instructions:</span><br />
<span style="font-family: Verdana, sans-serif;">Cook rutabaga and potatoes in salted water in separate saucepans with garlic cloves. When both are tender, remove from heat. Rutabaga will take longer than the potatoes. Drain; mash rutabaga well, then mash the potatoes. Combine mashed root vegetables; add butter, salt, pepper, and nutmeg. Slowly add in milk until you reach desired consistency. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley.</span><br />
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<span style="font-family: Verdana, sans-serif;">Inspired by: http://southernfood.about.com/od/turnipandrutabagarecipes/r/bl81114i.htm</span>Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-76833355385694193722014-11-25T15:00:00.003-08:002014-11-25T15:14:04.081-08:00Beautiful Brown Bread<div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">1 1/2 cups (12 ounces) warm water</span></span></div>
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2 tablespoons (1 ounce) unsalted butter or margarine, softened</div>
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1/2 cup (6 ounces) honey</div>
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1 tablespoon molasses</div>
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2 cups (8 1/2 ounces) Bread Flour</div>
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1 2/3 cups (6 3/4 ounces) Whole Wheat Flour</div>
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1 tablespoon cocoa</div>
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1 tablespoon granulated sugar</div>
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2 teaspoons instant coffee (not espresso powder)</div>
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1 1/2 teaspoons salt</div>
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2 1/4 teaspoons instant yeast</div>
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Pour all of the ingredients into the pan of the bread machine. Run the dough cycle. Check the dough about half way through the kneading cycle. If it is sticky add more bread flour until it looks like a smooth dough. *I added about 1 1/4 cup more white flour. When cycle is complete, divide dough in to pieces (4 loafs, 8 mini loaves, 12 rolls). Allow to rise about 1 hour or until puffy but not doubled. </div>
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Bake in a preheated 350°F oven for 20 to 25 minutes. The loaves will appear slightly darker on the top when they're done. </div>
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All you need now is some nice spreadable butter!<br />
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Adapted from:<br />http://www.kingarthurflour.com/recipes/honey-wheat-black-bread-recipe</span>Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-14703531160851726862014-10-27T21:57:00.000-07:002014-12-07T22:06:21.562-08:00Spiced Kettle CornI don't generally like kettle corn, but I must say I am in love with this version from Melissa d'Arabian.<br />
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Ingredients<br />
2 tablespoons canola oil<br />
2 tablespoons unsalted butter<br />
1/2 cup popcorn kernels<br />
4 tablespoons sugar<br />
fine salt, to taste<br />
ground cinnamon, to taste<br />
cayenne, to taste<br />
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Get the oil hot over medium heat. (If you do high heat, you will burn the sugar!) Quickly stir in butter, then popcorn, then sugar. Put the lid on and shake it like you mean it!<br />
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<a href="http://www.foodnetwork.com/recipes/melissa-darabian/spiced-kettle-corn-recipe.html" rel="nofollow" target="_blank">See full instructions and original recipe here</a>. She even has a video.<br />
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The changes I made: 1 added an additional tablespoon of sugar. (<i>hey, I like it sweet!</i>). I do not measure the salt, cinnamon, or cayenne. I spread my popped corn out on a sheet of wax paper and sprinkle with salt, cinnamon and cayenne to my liking.Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com0tag:blogger.com,1999:blog-2648749011899044669.post-87325282123013726572014-07-23T11:26:00.000-07:002014-11-25T16:43:26.326-08:00Couche Couche (Cush Cush) <span style="font-family: Verdana, sans-serif;">Well this was a culinary FAIL! It's been a while since I had one, so I guess I needed to be humbled. I suppose I need someone to show me what I did wrong. </span><br />
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<span style="font-family: Verdana, sans-serif;">It looked and sounded simple enough. There were many recipes out there, but basically couche couche is simply cornmeal, a pinch or salt, wet with milk or water and then fried up in an iron skillet. <i>Fried cornbread! </i>and you get to eat it for breakfast. </span><br />
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<span style="font-family: Verdana, sans-serif;">See recipes here:<br />With Milk: http://www.realcajunrecipes.com/recipe/couche-couche/</span><span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;">With Water: http://www.realcajunrecipes.com/recipe/cosh-cosh-or-cush-cush-or-couche-couche/<br />With Milk and Water: http://www.gumbopages.com/food/breakfast/couche-couche.html</span><br />
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<span style="font-family: Verdana, sans-serif;">I saw a suggestion in one of the comments to use buttermilk. </span><br />
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<span style="font-family: Verdana, sans-serif;">It seems the most important part is not to burn it, but I did.<i> SAD FACE!! </i></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Stir it! </span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-fT86xK8DeZU/VHUPcX3HlBI/AAAAAAAABiM/qHRyTHnnGlQ/s1600/IMG_4085.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-fT86xK8DeZU/VHUPcX3HlBI/AAAAAAAABiM/qHRyTHnnGlQ/s1600/IMG_4085.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">oh crap! </span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ZXRW2uxKwPc/VHUPsQQg53I/AAAAAAAABiU/nDlxi8j8OAs/s1600/IMG_4086.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-ZXRW2uxKwPc/VHUPsQQg53I/AAAAAAAABiU/nDlxi8j8OAs/s1600/IMG_4086.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">See that black? That's called burnt and it's NO GOOD! </span></td></tr>
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Maybe I will try again. Maybe not. Maybe I should wait to see </div>
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Kae JLhttp://www.blogger.com/profile/04262253889845687876noreply@blogger.com4