tag:blogger.com,1999:blog-60385371056422937912024-03-13T11:52:43.823-07:00Janis CooksJanishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.comBlogger214125tag:blogger.com,1999:blog-6038537105642293791.post-38011127299783163372013-10-26T08:38:00.004-07:002014-02-06T07:12:36.145-08:00Kale and Lentil Soup with Gluten Free Popovers<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qWu8AGAn3jE/UmvU3meMfBI/AAAAAAAAD8k/RUsGHfm8wWQ/s1600/IMG_3954%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qWu8AGAn3jE/UmvU3meMfBI/AAAAAAAAD8k/RUsGHfm8wWQ/s400/IMG_3954%255B1%255D.JPG" height="400" width="300" /></a></div>
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This soup was so easy and hit the spot on a chilly fall night! The kids love to play outside with the neighbors when they get done with their homework. They are usually out there until we drag them in for dinner. That's good because pretty soon the snow will be here and we will be held captive in our home for months. I exaggerate, but you cold weather people know exactly what I'm talking about. The point is, when it's cold outside nothing beats coming in to something warm cooking on the stove. </div>
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I found this searching for healthy soups online at <a href="http://www.girlmakesfood.com/kale-and-lentil-soup/"><i>Girl Makes Food</i></a>. You can click the link for her recipe. The only changes I made were substituting dried oregano for parsley (because I was talking on the phone and grabbed oregano instead of dried parsley), 3 cups frozen chopped kale instead of fresh (because I always have it in the freezer), regular lentils instead of red (because I had them in the pantry), and no red pepper flakes since the kids and I are wimpy. The boys loved the soup. It's great because it can be made in about a half hour if you have the ingredients on hand.</div>
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<b>Ingredients</b></div>
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8 cups Vegetable Broth<span style="color: red;">-I used organic from Costco</span></div>
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1 1/2 cup Red Lentils (rinsed)<span style="color: red;">- I used Meijer's Natural lentils (not red)</span></div>
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2 Carrots<i><span style="color: red;"><br /></span></i></div>
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2 Onions</div>
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1 bunch of Kale<span style="color: red;">-I used Organic Chopped Frozen Kale</span></div>
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1 clove Garlic</div>
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1/4 tsp Red Pepper Flakes (optional)<span style="color: red;">-skipped this</span></div>
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1 T Parsley<span style="color: red;">-added dried oregano (oops!)</span></div>
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Zest of 1/2 Lemon</div>
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You put the veggies and lentils into the pot with the broth. Bring to a boil, then simmer for 15-20 minutes. I did 20. Add the seasoning and lemon zest when you turn off the burner. It's just that easy!</div>
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The only changes I will make next time is to add more carrots. It didn't seem like enough, my boys agreed. I'm sure fresh parsley would be perfect. I just hope I remember next time! And don't take a phone call. </div>
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<i><b>This soup is gluten free and vegan!</b></i></div>
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I served this with gluten free popovers from my <a href="http://glutenfreeonashoestring.com/popovers-from-gluten-free-on-a-shoestring-the-cookbook/"><i>Gluten Free on a Shoestring</i></a> cookbook. Click the link for the recipe. Mmmmm.... <b>The popovers are GF, but not Vegan since it has eggs. </b>I'm thinking you could use an egg substitute. It's a very simple recipe, so try it. Let me know if you do make it vegan and I'll update my page.</div>
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Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com2United States25.165173368663929 -69.2578125-0.35686113133607122 -110.5664065 50.687207868663933 -27.9492185tag:blogger.com,1999:blog-6038537105642293791.post-61728617929744477912013-10-26T08:04:00.002-07:002013-10-26T08:04:47.034-07:00Zucchini Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-zVTFBZlgGpg/UmvUbHv6OAI/AAAAAAAAD8Y/S1yyb-3gQaA/s1600/IMG_3893%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-zVTFBZlgGpg/UmvUbHv6OAI/AAAAAAAAD8Y/S1yyb-3gQaA/s400/IMG_3893%5B1%5D.JPG" width="400" /></a></div>
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I found this recipe on <a href="http://www.skinnytaste.com/2009/02/zucchini-lasagna.html">Skinnytaste.com</a>. I'm always looking for something new and gluten free. It's delicious! Well, let me try again. It was delicious the next day. I'm not sure if we were starving and couldn't wait for it to "set up" before slicing in, but it was runny and "okay" the night I made it. I was about to put it in the "probably never make again" pile, when I reheated the leftovers for the kids and I for lunch the next day. To myself I thought, this tastes great. Then I started to hear the kids "mmmmmm" and knew they felt the same. I would DEFINITELY make it again, just let it set over night. The flavors developed, it wasn't runny and held up fine when you sliced into it. Just plain YUM!</div>
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Click on the above link to get the full recipe. I pretty much stuck to the recipe this time. I know, shocker. I toyed with the idea of not even blogging this recipe, but decided you needed to know about it. Give it a try!</div>
Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-83538810147873420922013-10-15T17:07:00.001-07:002013-11-01T12:45:26.669-07:00Kale and White Bean Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-LJz9J-rQEE0/Ul2otgw_BoI/AAAAAAAAD7U/NX1iqN87ycQ/s1600/IMG_3892%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-LJz9J-rQEE0/Ul2otgw_BoI/AAAAAAAAD7U/NX1iqN87ycQ/s400/IMG_3892%255B1%255D.JPG" width="300" /></a></div>
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This soup is absolutely delicious. My whole family loved it (hubby, 9 year old and 12 year old). If you are looking for a new soup to try for the cool weather that is coming this fall, this is the one! I follow a lot of blogs. One that has really good healthy recipes is the Nourished Kitchen. That is where I got the recipe for this soup: <a href="http://nourishedkitchen.com/kale-and-white-bean-soup/">The Nourished Kitchen</a>.</div>
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I did make a few modifications, but nothing major. I'll put my adaptations in red. Don't ever feel you can't make something because you don't have all of the ingredients or don't like something. Just adapt it to your liking.</div>
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<a href="http://2.bp.blogspot.com/-jV-uQcdCRdo/Ul2ok3G6jcI/AAAAAAAAD7M/3mpLszgUNc0/s1600/IMG_3891%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-jV-uQcdCRdo/Ul2ok3G6jcI/AAAAAAAAD7M/3mpLszgUNc0/s400/IMG_3891%255B1%255D.JPG" width="300" /></a></div>
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<b>Kale and White Bean Soup</b></div>
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<li class="ingredient"><span class="amount">2 cups</span> <span class="name">white beans</span> <i class="notes">(such as cannellini beans) </i><span class="notes"><span style="color: red;">(I used canned, organic and rinsed them well)</span></span><i class="notes"><br /></i></li>
<li class="ingredient"><span class="amount">1/4 teaspoon</span> <span class="name">baking soda <span style="color: red;">(did not need since I used canned beans)</span></span> </li>
<li class="ingredient"><span class="amount">1 tablespoon</span> <span class="name">butter or ghee </span><span class="name"><span style="color: red;">(did not need since I used canned beans)</span></span> </li>
<li class="ingredient"><span class="amount">4 ounces</span> <span class="name">bacon</span> <i class="notes">(chopped) </i><span class="notes"><span style="color: red;">(I use Hormel 100% Natural with no nitrates or preservatives)</span></span></li>
<li class="ingredient"><span class="amount">1 medium</span> <span class="name">yellow onion</span> <i class="notes">(finely chopped) </i><span class="notes"><span style="color: red;">(I only had red onion)</span></span></li>
<li class="ingredient"><span class="amount">2 medium</span> <span class="name">carrots</span> <i class="notes">(peeled and finely chopped)</i></li>
<li class="ingredient"><span class="amount">3 ribs</span> <span class="name">celery</span> <i class="notes">(finely chopped) </i><span class="notes"><span style="color: red;">(I used 2)</span></span></li>
<li class="ingredient"><span class="amount">8 cups</span> <span class="name">chicken stock</span> </li>
<li class="ingredient"><span class="amount">2 </span> <span class="name"><a href="http://nourishedkitchen.com/ingredient/bay-leaves/">bay leaves</a></span> </li>
<li class="ingredient"><span class="amount">1 branch</span> <span class="name">rosemary</span> </li>
<li class="ingredient"><span class="amount"> </span> <span class="name">rind of a hunk of parmesan cheese</span> <i class="notes">(optional) </i><span class="notes"><span style="color: red;">(I used this)</span></span></li>
<li class="ingredient"><span class="amount">1/2 teaspoon</span> <span class="name">piment d'Esplette</span> <i class="notes">(or paprika) </i><span class="notes"><span style="color: red;">(I used smoked paprika from Trader Joe's)</span></span></li>
<li class="ingredient"><span class="amount">1 bunch</span> <span class="name">kale</span> <i class="notes">(trimmed of tough stems and sliced thin) </i><span class="notes"><span style="color: red;">(I used 2 cups organic chopped kale)</span></span></li>
<li class="ingredient"><span class="amount"> </span> <span class="name">extra virgin olive oil</span> <i class="notes">(to serve) </i><span class="notes"><span style="color: red;">(didn't add this, added fresh grated parmesan on top)</span></span></li>
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Instructions <span style="font-weight: normal;"><span style="color: red;">I skipped 1-2 since I used canned</span></span></h3>
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<li>Toss
the beans in a large mixing bowl, cover with hot water by 2 inches and
stir in baking soda. Soak for 18 to 24 hours, changing the water once
or twice. Drain and rinse well.</li>
<li>Transfer the soaked beans
into a large stock pot, cover with water and bring to a boil over
medium-high heat. Reduce heat to medium-low and simmer, covered, until
beans are tender - about 1 1/2 hours. Drain.</li>
<li>Melt butter in
a large stock pot until it froths. Stir in bacon and cook until
crispy. Stir in onion, carrots, celery and garlic. <span style="color: red;">I added 3 cloves of garlic since it didn't really say how much to add. </span>Stir frequently,
and fry until fragrant - about 10 minutes.</li>
<li>Pour in chicken
stock, add rosemary, bay and the rind of a piece of parmesan cheese.
Simmer over medium heat, covered, for 20 to 30 minutes.</li>
<li>Remove
from heat, stir in piment d'Esplette <span style="color: red;">I used smoked paprika</span>, beans and kale. Cover and allow the
kale to wilt in the residual heat of the soup for about 5 minutes. Salt
as needed and serve with extra virgin olive oil.</li>
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LOVED this recipe. Enjoy it!!!Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-23918609585252741772013-09-30T07:21:00.001-07:002013-09-30T07:21:54.501-07:00Plantain Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZDOBLjHarcI/Ukl-y_1R2bI/AAAAAAAAD6M/X6toAOri7Ro/s1600/IMG_3704%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ZDOBLjHarcI/Ukl-y_1R2bI/AAAAAAAAD6M/X6toAOri7Ro/s400/IMG_3704%5B1%5D.JPG" width="400" /></a></div>
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We LOVE plantains at our house. On the weekends the kids repeatedly ask for <a href="http://www.janiscooks.blogspot.com/2010/06/dominican-mangu.html">mangu</a>, which I first had at my mother-in-law's and tweaked it a little. It's a Dominican dish that uses green plantains. Where I live there are not a lot of Dominicans, but rather Mexican and Puertoricans who use ripe plantains (yellow). So to get a green plantain is sometimes tricky. I have to get them close to the delivery date to the store, or wait until the next delivery. There is a small farmers market open daily that has them, but again, most of the time they are yellow. </div>
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For this dish the recipe called for ripe plantains, which if you have had one you know they are sweet. I wasn't really feeling a sweet lasagna. For me yellow plantains are good sliced and sauteed in a little oil to bring out their sweetness. With that in mind I went for a green/yellow plantain. One that was loosing the green, but not quite ripe. It would be plenty sweet for us, especially for what I consider a savory dish.</div>
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I used a mandolin to slice them so they would all be equal in thickness. Then I sauteed them in a little oil on both sides to brown them. Put a layer in the bottom of a 13x9 pan. The recipe called for 9x9 which I didn't have so I used this. I will definitely buy more plantains and double the meat mixture so that I can put on an additional layer next time.</div>
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<a href="http://4.bp.blogspot.com/-tAodrUrmYNE/UkmAQEbpMRI/AAAAAAAAD68/rZDjmJsKPCw/s1600/IMG_3699%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-tAodrUrmYNE/UkmAQEbpMRI/AAAAAAAAD68/rZDjmJsKPCw/s400/IMG_3699%255B1%255D.JPG" width="400" /></a></div>
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The meat mixture is simple. Just brown the meat and add the veggies and seasonings in the order the recipe states. You can find the original recipe here: <a href="http://www.skinnytaste.com/2013/09/turkey-pastelon-sweet-plantain-lasagna.html">Skinnytaste.com</a>. I love this site. There are always lighter versions of some of our favorite meals, and new recipes to try that are always winners with my family.</div>
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Once you layer your plantains, you add a layer of meat. As you can see I was light on the meat since I had a bigger dish and wanted to get at least 2 layers in. </div>
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Sprinkle with your choice of cheese. I used a Mexican cheese blend, but would have liked to grate my own. I just had this on hand. Continue layering and bake for 30 minutes.</div>
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<a href="http://3.bp.blogspot.com/-PkxG1c9At-g/Ukl--Z_PzGI/AAAAAAAAD6Y/YBdhuX6Zp0E/s1600/IMG_3703%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-PkxG1c9At-g/Ukl--Z_PzGI/AAAAAAAAD6Y/YBdhuX6Zp0E/s400/IMG_3703%255B1%255D.JPG" width="400" /></a></div>
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Here is what it looks like when it comes out! YUM!</div>
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I skipped the part about the milk and egg whites at the bottom of the recipe (I actually forgot), and it turned out fine. I also used red onion because it didn't specify what kind, and I mostly use red onion when cooking Hispanic dishes. I'm not a fan of green pepper, so I used yellow. I didn't have a tomato (AKA to lazy to go out to the garden), so I opened a small can of diced tomatoes and used about half. Since it was open I used an immersion blender to blend the rest of the tomatoes and added the 1/4 cup of water for the tomato sauce in the recipe. And I used capers because I had them in the pantry. </div>
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You use what you have on hand and make it work. I did and the family LOVED it. Except for my youngest who does not like sweet plantains. I may do this with green next time so it's all savory and not a hint of sweet. </div>
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Go for it. Give it a try. It's delicious and gluten free!</div>
Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com1tag:blogger.com,1999:blog-6038537105642293791.post-85978938171864369752013-09-22T12:22:00.001-07:002013-11-11T12:39:39.794-08:00Fish Wrapped in Parchment<br />
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<a href="http://1.bp.blogspot.com/-qaTrWR747iA/Uj9BAoqLt0I/AAAAAAAAD5w/ZNcs2YVTHFk/s1600/IMG_3494%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-qaTrWR747iA/Uj9BAoqLt0I/AAAAAAAAD5w/ZNcs2YVTHFk/s400/IMG_3494%5B1%5D.JPG" width="400" /> </a></div>
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I'm always looking for new ways to cook fish. I love to saute it, bake it, broil it and grill it. This is a very easy way to put together a delicious meal in minutes. You can really do it with any kind of fish. I used tilapia, catfish, salmon. Pick your fish and get busy.</div>
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Season your fish with salt and pepper, then your favorite fish seasoning. I use dill for salmon, garlic and basil for catfish, and rosemary seasoning for this tilapia. Cut out large parchment hearts, put your fish inside along with a drizzle of olive oil and thinly sliced lemon. </div>
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Wrap the parchment starting at the top of the heart. Add a tablespoon
of wine or water to the packet and then seal it by folding the end
under. Bake at 350 for 15-20 minutes.</div>
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Enjoy! Serve with your favorite sides.</div>
Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-60412340453450680122013-07-18T22:33:00.003-07:002013-07-18T22:34:34.238-07:00Homemade Larabars<div class="separator" style="clear: both; text-align: center;">
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I made four types of homemade Larabars today. Our family LOVES them, but its so expensive to support their Larabar habit. No really! It is! Those are not cheap, but to make them at home is affordable and more delicious.</div>
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I basically did a search on the internet to find recipes and picked the ones that I thought our family would enjoy the most. I did make the <a href="http://janiscooks.blogspot.com/2013/07/homemade-peanut-butter-chocolate-chip.html">Homemade Peanut Butter Chocolate Chip Larabars</a> again. Still my personal favorite.<br />
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I also made the following:</div>
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-<i>Caramel Pecan Energy Larabars</i> and <i>Coconut Cream Energy Larabars</i> from <a href="http://www.runningonrealfood.com/homemade-larabars-3-ways/">Running on Real Food.</a><br />
(The Caramel bars are not pictured because I am giving them an overnight in the fridge. They seemed a little fragile so before I sliced them I wanted to be sure they are going to hold up.)<br />
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-<i>Better than Larabars</i> from <a href="http://bonzaiaphrodite.com/2013/05/recipe-better-than-larabars/">Bonzai Aphrodite</a><br />
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-<i>Hot Fudge Brownie Larabars</i> from <a href="http://chocolatecoveredkatie.com/2011/08/12/hot-fudge-brownie-larabars/">Chocolate CoKatie</a> (these were my son Nicholas' request)<br />
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You can click on any of the above links for the recipes. You basically put all of the ingredients into the food processor, and mix until it all comes together. I like to fold parchment paper and leave an overhang on both sides. Then I dump the mixed ingredients into the pan and can fold the excess over the top and use another loaf pan to press them down. This keeps it clean and makes it easy to lift out when it's firm. <br />
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Since I made so many today, I pressed them and then removed them from the loaf pan and put each one on a large sheet pan with press and seal to keep them fresh. Then I put them into the fridge. The bars from the Bonzai Aphrodite made double so I put that in an 8x8 pan and pressed it down.<br />
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If you chill them overnight it's best, but I can rarely wait so I keep them in the fridge as long as I can. When you are ready to cut them, you can flip the parchment under one side (keeps your cutting board clean). I like to use a cutting board with measurements so that I can cut my bars evenly.</div>
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Once I have them cut I bagged them. Last time I used parchment to wrap them. First it uses a lot of parchment paper, and second they are fragile so the less you flip them around the better. I used snack bag sized baggies and it worked great. I put them in a couple of lock containers and labeled the outside so the kids can see what kinds are in each container. I store them in the fridge.<br />
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Give it a try. Easy and delicious! I've got lots more I want to try too! Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-63019760080559372982013-07-18T21:56:00.003-07:002013-07-18T21:56:52.505-07:00Zoku Ice Pops<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MoCYaiD7JF8/UejEIPCGp-I/AAAAAAAAD3A/XWo6o8_crnk/s1600/036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-MoCYaiD7JF8/UejEIPCGp-I/AAAAAAAAD3A/XWo6o8_crnk/s400/036.JPG" width="400" /></a></div>
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Do you have a Zoku ice pop maker? You can make at least 9 ice pops with just one freeze. Each 3 pack only needs about 10-12 minutes to get completely frozen. Then you just pop them out with the little orange tool. I did learn the hard way that you need to use liquid. I tried to do a thick smoothie consistency and that was a disaster. It got stuck and then we had to wait for it to thaw which took forever. Then another overnight freeze. BUT today we were successful. </div>
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So when we finally got our ice pops...<br />
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...they were all smiles and had to try both types!</div>
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There are all kinds of recipes on the website and there is also a book you can buy. We have the book and the boys are eager to try some of the fancier kinds like s'mores and pumpkin pie. I can't wait to try the mojito pops.</div>
Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-85674449950719574522013-07-03T11:11:00.002-07:002013-07-03T11:11:12.092-07:00Homemade Peanut Butter Chocolate Chip Larabars<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-t-4MzlGfd6Y/UdRgZ2AJc2I/AAAAAAAADz8/wWG8TRgDbr4/s1600/IMG_3078%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-t-4MzlGfd6Y/UdRgZ2AJc2I/AAAAAAAADz8/wWG8TRgDbr4/s400/IMG_3078%5B1%5D.JPG" width="400" /></a></div>
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When our family went gluten free, one of the hardest things to find was a bar that the kids could eat that tasted good. We stumbled upon Larabars and they were hooked. The problem is, they are not cheap! They can run $1.00-$1.50 per bar. If you have boys in the house, you know that you have to have a "go to snack" for the times you don't have time to prepare something. We always have apples, bananas, carrot sticks, yogurt, string cheese...but sometimes they want something more substantial... and sweet. Me too, who am I kidding. </div>
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You may not be gluten free. You may think your granola bar or protein bar is healthy. Take a look at the ingredient list. Do you recognize every ingredient on there? Is there a LOT of sugar? I personally am extremely aware of ingredient lists...I don't buy a lot of packaged food, so when I do I want to know what's in it. If it's going into my kids or my body, it needs to have substance and be nutritious. </div>
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Okay, off my soap box. These are EXTREMELY EASY TO MAKE! I promise you. There are only 4 ingredients! Yes, you read that correctly. :) And yes, you can totally make these! Get out your food processor and these ingredients, and go for it! </div>
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<a href="http://3.bp.blogspot.com/-4lpfNN7cMok/UdRmmYIKiwI/AAAAAAAAD0w/5443huJedDg/s1600/IMG_3081%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-4lpfNN7cMok/UdRmmYIKiwI/AAAAAAAAD0w/5443huJedDg/s400/IMG_3081%255B1%255D.JPG" width="400" /></a></div>
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I got the recipe from <a href="http://www.thewannabechef.net/2012/08/13/copycat-peanut-butter-chocolate-chip-larabars/">The Wanna Be Chef</a>. Just click the link to see her version. I made mine without the salt. Here is what I did:</div>
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<b>HOMEMADE PEANUT BUTTER CHOCOLATE CHIP LARABARS</b></div>
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makes about 6 bars</div>
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Ingredients</div>
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1 cup pitted dates (I used Sun Dates)</div>
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1/2 cup peanuts (I used Planters dry roasted peanuts)</div>
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2 T creamy peanut butter (I used Natural Jif Creamy)</div>
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1/3 cup miniature chocolate chips (I used Ghiardelli)</div>
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Directions</div>
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<li>Place dates and peanuts into a food processor and process until it starts to form a paste.</li>
<li>Add peanut butter and process until a "dough" starts to form.</li>
<li>Add miniature chips and pulse (just enough to combine). </li>
<li>Line a loaf pan with parchment paper, with overhang on each side. Add ingredients and spread out into loaf pan. Fold parchment side over mixture and place another loaf pan on top to press into bars. </li>
<li>Refrigerate until bars hold together (1-2 hours per other recipes). I put mine into the freezer for 30 minutes and they held together. </li>
<li>Remove from pan with overhang from the parchment and slice into bars. </li>
<li>Wrap in parchment or plastic wrap and store in the refrigerator. </li>
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<a href="http://2.bp.blogspot.com/-_Pj5DE50vA8/UdRg69mvtkI/AAAAAAAAD0Y/4dS8mkGESdo/s1600/IMG_3079%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-_Pj5DE50vA8/UdRg69mvtkI/AAAAAAAAD0Y/4dS8mkGESdo/s400/IMG_3079%255B1%255D.JPG" width="400" /></a></div>
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I stored mine like this with a lid and put them in the fridge. You can store them in an airtight container in the pantry too, but if you've had a Larabar you know they can get sticky if too warm. Give it a try. You won't be disappointed. And you save a TON of money doing it yourself!</div>
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Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-1269351565011224172013-05-28T08:05:00.002-07:002014-03-01T17:02:12.147-08:00Spareribs with Homemade Barbecue Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ALnnS4T62kc/UaS_grUSlfI/AAAAAAAADzY/utJYjOzYxb4/s1600/941504_586065291426191_1588825581_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ALnnS4T62kc/UaS_grUSlfI/AAAAAAAADzY/utJYjOzYxb4/s320/941504_586065291426191_1588825581_n.jpg" height="240" width="320" /></a></div>
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Okay, so not the best picture, right? Well this is the second time I made spare ribs and they disappear so fast that I had to take a picture when they came right out of the oven. No fancy plate shot, not cute serving tray...nothing. You are going to love the flavor these take on when you make your own rub and barbecue sauce. Don't make that face. You can do it. Once it's done you have two jars of sauce to keep in the fridge, and enough rub for the next time you make them. You can use it for other meats too! But these ribs were to good not to make twice!</div>
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I volunteer on Friday's at my son's school library. They have a great librarian and whenever she holds a book fair, she lets the volunteers pick a free book. She usually tells me to pick one for myself, knowing parents are always getting their kids more books. She said she ordered one that I might really like. I picked it up and thought, do I really need another cookbook? Then I thought, of course I do...who doesn't? It sat on the cookbook pile of cookbooks I need to go through and pick meals from of for a LONG time. By long time I mean about a year! I finally got to it and so far YUM! I'm excited to share this recipe with you. I would encourage you to get the book though, because Katie Workman has outdone herself in this easy to follow, family cookbook. You can order it at amazon here: <a href="http://www.amazon.com/Mom-100-Cookbook-Recipes-ebook/dp/B0074QGIPE/ref=sr_1_1?ie=UTF8&qid=1369752239&sr=8-1&keywords=mom+100+cookbook">The Mom 100 Cookbook by Katie Workman</a>. Thank you, Fiona! For a great cookbook.</div>
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So here's what you do:</div>
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<b>Spareribs with Homemade Barbecue Sauce</b></div>
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<b><i>Spice Rub</i></b></div>
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2 T kosher salt</div>
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2 T light or dark brown sugar</div>
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2 T sweet paprika</div>
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1 1/2 tsp black pepper</div>
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1 1/2 tsp dried oregano</div>
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1/2 tsp adobo seasoning (optional) <i><span style="color: red;">I didn't use this</span></i></div>
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1/4 tsp red pepper flakes <i><span style="color: red;">I didn't use this</span></i></div>
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1 rack pork spareribs (6-7 pounds)</div>
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<b>Directions for the Ribs</b></div>
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<li>To make the <i><b>spice rub</b></i>: mix all of the ingredients in a small bowl and set aside. </li>
<li>Rinse the spareribs and pat them dry. Rub them with 1/4 cup of the spice blend and place them meaty side up on a baking sheet. (Use a wire rack on the sheet if you have one. I didn't so I just put them on the sheet.) You may have to cut them to fit onto the sheet. Let them sit in the fridge a few hours, or bake right away at 250 degrees for 2 1/2 . (I baked right away.)</li>
<li>You can finish these on the grill or bake them in the oven. I continued in the oven. Turn the oven up to 400 degrees, and baste the ribs with sauce. Bake another 30 minutes until nicely browned. Add as much or little sauce as you like. My boys like less sauce, so I usually leave them as is for them, and baste the adult portions again. Plus more sauce on the table if needed. </li>
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<i><b>Barbecue Sauce </b></i><br />
2 T vegetable or canola oil<br />
1 1/2 C chopped onion<br />
2 T finely chopped garlic<br />
4 C ketchup (I used Simply Heinz, but Trader Joe's has a good one too)<br />
1/2 C cidar vinegar<br />
1/4 C light or dark brown sugar<br />
1/4 C honey<br />
1/4 C tomato paste<br />
3 T worcestershire sauce<br />
2 T Dijon mustard<br />
1 T chili powder<br />
salt and pepper<br />
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Heat the oil in a large saucepan over medium heat. Add onion and garlic. Cook until softened (about 3 minutes). Add the other ingredients and season with salt and pepper. Simmer on low heat for about 15 minutes.Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-57209403039136889922013-03-18T05:37:00.001-07:002013-03-18T05:55:26.660-07:00Gluten Free Irish Soda Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-pINZlLD3zXA/UUcK71dT2vI/AAAAAAAADxQ/k8cK98cdjOc/s1600/429772_556827327683321_293809021_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-pINZlLD3zXA/UUcK71dT2vI/AAAAAAAADxQ/k8cK98cdjOc/s400/429772_556827327683321_293809021_n.jpg" width="400" /></a></div>
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One thing about going gluten free...I miss this kind of thing. Whatever the holiday, I make a dinner with the foods from that country, we put on the Pandora to that style of music, and chat about the theme over dinner. How can I possibly do St. Patrick's Day Dinner without Irish Soda Bread, a pint of Guinness, or Guinness Chocolate Cake? Last year I perfected my Irish Soda Bread recipe and now I couldn't even make it? </div>
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Then I began to think...and those of you who know me know where that can lead, but it actually lead me to the <a href="http://www.namastefoods.com/products/cgi-bin/products.cgi?Function=show&Id=13">Perfect Flour Blend</a> from Namaste Foods. I bought it on a whim in case I ever needed to add a little flour to something as a thickener. Well, turns out I could make my <a href="http://www.janiscooks.blogspot.com/2011/03/irish-soda-bread.html">Irish Soda Bread</a> recipe and just substitute this flour...cup for cup! </div>
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I did make one error, I'm not going to lie. I left it to tall. In other words, I should have patted it down a little. In hopes for a high rise-looking bread I left it more ball shaped instead of flattening it out. It was still delicious, don't get me wrong, but when I cut into the middle it wasn't cooked through, so I put some foil on it and put it back in the oven. Came out better, but boys are impatient for that bread! So I sliced it like biscotti and cooked the last few pieces that way. UM, YUM! They should make Irish Soda Biscotti. No joke! Sometimes mistakes can be a good thing.</div>
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Here's what I served it with for our Irish feast:</div>
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<a href="http://4.bp.blogspot.com/-oz6Ju1dWdXY/UUcNJw2xS3I/AAAAAAAADxY/YKPLwfvapGk/s1600/64109_10151484511458050_206829514_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-oz6Ju1dWdXY/UUcNJw2xS3I/AAAAAAAADxY/YKPLwfvapGk/s400/64109_10151484511458050_206829514_n.jpg" width="400" /></a></div>
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Shepherds pie, mixed greens with blackberries and balsamic vinaigrette, and delicious GLUTEN FREE Irish soda bread. This is actually my son Marcus' plate. He insisted I take a shot of his. From this angle it looks like he has a piece of bread bigger than his plate! It's not. But boy does he wish it was! Enjoy!</div>
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Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com8tag:blogger.com,1999:blog-6038537105642293791.post-3981633906920249782013-02-06T17:19:00.000-08:002013-02-06T17:19:29.148-08:00Eggs with Avocado, Tomato and Canadian Bacon<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Jb6V8ImK0vk/URG3rAerrnI/AAAAAAAADtY/oEY3VqIHCN4/s1600/529782_538059022893485_1291769990_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Jb6V8ImK0vk/URG3rAerrnI/AAAAAAAADtY/oEY3VqIHCN4/s400/529782_538059022893485_1291769990_n.jpg" width="400" /></a></div>
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<span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">I'm trying out some new breakfast ideas. For those of you who know me, you know I am perfectly happy with oatmeal and whatever kind of fruit I have on hand. BUT, I am doing a new workout routine and it comes with a recipe book. I wasn't sure about this one, but it is DELICIOUS! And really, it cou</span></span><span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">ldn't be easier. </span></span></div>
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<span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">If you aren't a fan of fried eggs, you can poach or scramble them. Do what you like. I had never eaten avocado for breakfast. The tomato/avocado/bacon/egg combination just works perfectly. I was completely satisfied and pleasantly surprised.</span></span></div>
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<span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">269 calories</span></span></div>
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<span class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Give it a try! You will love it.</span></span></div>
Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com4tag:blogger.com,1999:blog-6038537105642293791.post-84784249127724784832013-02-05T17:50:00.000-08:002013-02-05T18:16:12.499-08:00Gluten-free Sandwich Bread<div class="separator" style="clear: both; text-align: center;">
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Well, I have been venturing into gluten-free bread land. The first attempt was an epic fail and it was only 1 1/2 inches high. Ya, not something my kids want to take to lunch. Although if you slather enough apple butter on anything it tastes good, so we ate some with apple butter. </div>
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When I purchased my first loaf at the store, it looked like pound cake to me. And when I made a sandwich for my son, it looked pretty small. The main purpose for me to make this bread is to allow the kids to have a sandwich in their lunchbox. Who knew going gluten-free would be such a pain find a GOOD bread recipe? And by good I mean tasty!</div>
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<a href="http://3.bp.blogspot.com/-EOOuyqCmPsw/URGujHt_szI/AAAAAAAADsQ/YqIXRVG0rDs/s1600/IMG_2084%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-EOOuyqCmPsw/URGujHt_szI/AAAAAAAADsQ/YqIXRVG0rDs/s400/IMG_2084%255B1%255D.JPG" width="400" /></a></div>
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Any-who...I have spent way to much time on way to many blogs looking for the perfect bread recipe. This recipe rose all the way to the top of the pan, so I call that a success in itself. Sure beats my flat loaf that I made previously. I really should have taken a picture of that! It was quite sad.</div>
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I left it resting upside down on the cutting board to cool. I think it's easier to cut straight slices without bread crumbling when you cut from the bottom. I could be totally wrong, but I swear it works for me.</div>
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I let the boys taste test it when it cooled. My oldest son asked for some peanut butter on his. He started raving about it, and said that it's way better than the store bought kind. My youngest son had his with some peach jam. He raised his eyebrows, gave a loud "mmmm," and said "this one's awesome!" So, I guess we have a winner.</div>
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Where did I find this delicious gluten-free bread recipe? I was searching various gluten-free blogs and this one stood out to me because of the title of the bread. I saw "Tender High Rising Gluten Free Sandwich Bread" and knew I found EXACTLY what I was looking for. It's an adapted King Arthur Flour recipe. Find this recipe and more at <a href="http://barefeetinthekitchen.blogspot.com/2012/08/tender-high-rising-gluten-free-sandwich.html">Barefoot In The Kitchen</a> blog. You will not be disappointed. I think I just found myself another great blog to follow! :)</div>
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Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com4tag:blogger.com,1999:blog-6038537105642293791.post-81462915618674667962013-02-05T17:10:00.000-08:002013-11-11T12:40:20.926-08:00Grilled Salmon Citrus Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-TtGXQUDhx4g/URGqhqClfeI/AAAAAAAADrw/yN2LqAneUB0/s1600/IMG_2076%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-TtGXQUDhx4g/URGqhqClfeI/AAAAAAAADrw/yN2LqAneUB0/s400/IMG_2076%5B1%5D.JPG" width="400" /></a></div>
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I'm always looking for new ways to serve salmon. It's one of my absolute favorites! This looks extremely easy...and it is. I found this recipe in one of the guides that Jillian Michaels gives with her workout videos. I don't usually follow the diets along with a workout, but all of her recipes were things I already eat, and put a little spin on what I usually do with it. Plus, I don't think you can go wrong with salmon...ever. </div>
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<b>Ingredients:</b><br />
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2 T olive oil<br />
2T lemon juice<br />
4 6-oz salmon steaks<br />
8 c mixed greens<br />
2 tomatoes quartered<br />
1 yellow/orange pepper (I used red because that's what I had)<br />
1 medium cucumber, peeled and thinly sliced (I used a hothouse cucumber)<br />
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<b>Here is what you do:</b><br />
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Cook salmon however you like it. I grilled mine in a grill pan on the stove (about 3 minutes on each side). Meanwhile arrange salad greens, tomatoes, bell peppers and cucumber on the 4 large salad plates. Whisk together the olive oil and the lemon juice (you could also use lime juice). Toss salad with the dressing. Top each salad with a salmon filet. YUM!</div>
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Serves 4<br />
Calories: 368 per serving<br />
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Hope you enjoy!<br />
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<br />Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com1tag:blogger.com,1999:blog-6038537105642293791.post-48166302199293865552012-11-20T18:32:00.001-08:002012-11-20T18:32:37.920-08:00Chicken and Dumplings<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-UUZNFxED0bM/UKw6yOEClWI/AAAAAAAADpU/RK9-cfQa14Y/s1600/481859_498418283524226_1176451406_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-UUZNFxED0bM/UKw6yOEClWI/AAAAAAAADpU/RK9-cfQa14Y/s320/481859_498418283524226_1176451406_n.jpg" width="320" /></a></div>
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When the weather starts to change, there is nothing like good old comfort food. I will admit as a kid I hated chicken and dumplings. I don't know if I had an undercooked dumpling first try and decided it wasn't for me, but I had to give it a go for myself. It just looked delicious in the picture. So it had to taste good, right? They did not disappoint. Scrumptious!</div>
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Be sure to double the batch. You will be happy that you did. Even now I am trying to figure out how to hide the leftover in the fridge so that I can have it all to myself. What's great about this recipe is that with a few substitutions (pasta or rice), you can have a whole different soup! </div>
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I didn't have parsley on hand, so I used the leafy top of the celery. It worked and tasted great. My boys gave it the two thumbs up and are ready for me to make it again. </div>
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This recipe came from my Everyday Food Magazine (October 2012). </div>
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<h2>
<span style="font-size: small;">Chicken and Dumplings</span></h2>
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<span style="font-size: small;">Ingredients</span></h2>
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<li class="ingredient first">
5 tablespoons cold unsalted butter, divided</li>
<li class="ingredient">
1 small yellow onion, minced</li>
<li class="ingredient">
1 stalk celery, thinly sliced</li>
<li class="ingredient">
2 carrots, diced medium</li>
<li class="ingredient">
1 1/4 cup all-purpose flour, divided</li>
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3 cups chicken broth</li>
<li class="ingredient">
2 cups diced cooked chicken</li>
<li class="ingredient">
1/3 pound green beans, trimmed and cut into 1-inch pieces</li>
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Salt and pepper</li>
<li class="ingredient">
1 teaspoon baking powder</li>
<li class="ingredient">
2 tablespoons chopped fresh parsley, plus more for topping</li>
<li class="ingredient last">
1/2 cup whole milk</li>
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<h2>
<span style="font-size: small;">Directions</span></h2>
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<ol class="content-multigroup-group-steps">
<li class="step first">
In a large saucepan, melt 3 tablespoons butter over
medium-high. Add onion, celery, and carrots and cook until onion is
translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1
minute. Gradually add broth, stirring constantly, then bring to a boil.
Reduce heat and simmer 5 minutes. Stir in chicken and green beans and
season with salt and pepper.<br />
</li>
<li class="step last">
Make dumplings: Whisk together 1 cup flour, baking powder, 1
teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons
butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken
mixture. Cover and simmer until dumplings are cooked through, about 12
minutes. Serve topped with additional chopped parsley.<br />
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serves 6 <br />
</li>
</ol>
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Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-65917716886214662632012-11-11T12:44:00.000-08:002013-11-11T12:53:54.433-08:00Panzanella<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lGLVaiH9leQ/To-7-rN83aI/AAAAAAAACxk/OwsJBV7x5Dw/s1600/IMG_5676%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-lGLVaiH9leQ/To-7-rN83aI/AAAAAAAACxk/OwsJBV7x5Dw/s320/IMG_5676%255B1%255D.JPG" width="320" /></a></div>
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Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-17438431695720059412012-10-04T08:24:00.002-07:002012-10-04T08:24:52.655-07:00Easy Tomato Soup & Grilled Cheese Croutons<h1 class="recipe-title">
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<a href="http://3.bp.blogspot.com/-HWTd7qs3SF4/UG2pluuegCI/AAAAAAAADno/yDMLiApFECA/s1600/tomato+soup+with+grilled+cheese+croutons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-HWTd7qs3SF4/UG2pluuegCI/AAAAAAAADno/yDMLiApFECA/s320/tomato+soup+with+grilled+cheese+croutons.jpg" width="320" /></a></div>
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This recipe is from <b>Barefoot Contessa Foolproof: Recipes You Can Trust</b>. This was the reason I purchased the Food Network Magazine. This soup picture was on the cover, and it looked delicious. I love all things Ina...I have yet to get this new cookbook, so this was my way to quickly cook from her cookbook without actually having it. Give it a try, it's so worth it!<br />
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<dt>Serves: 4 to 6 servings</dt>
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Ingredients</h2>
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<li class="ingredient">3 tablespoons good olive oil</li>
<li class="ingredient">3 cups yellow onions, chopped (2 onions)</li>
<li class="ingredient">1 tablespoon minced garlic (3 cloves)</li>
<li class="ingredient">4 cups chicken stock, preferably homemade</li>
<li class="ingredient">1 (28-ounce) can crushed tomatoes, preferably San Marzano</li>
<li class="ingredient">Large pinch of saffron threads</li>
<li class="ingredient">Kosher salt and freshly ground black pepper</li>
<li class="ingredient">1/2 cup orzo</li>
<li class="ingredient">1/2 cup heavy cream</li>
<li class="ingredient">Grilled Cheese Croutons (see below)</li>
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Directions</h2>
<div class="instruction">
In a large pot or Dutch oven such as Le
Creuset, heat the olive oil over medium heat. Add the onions and cook
over medium-low heat for 15 minutes, stirring occasionally, until golden
brown. Add the garlic and cook for 1 more minute. Stir in the chicken
stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring
the soup to a boil, then lower the heat and simmer for 15 minutes.</div>
Meanwhile, fill a medium pot with water, add 2 teaspoons salt and
bring to a boil. Add the orzo and cook for 7 minutes. (It will finish
cooking in the soup.) Drain the orzo and add it to the soup. Stir in the
cream, return the soup to a simmer and cook for 10 more minutes,
stirring frequently.<br />
Serve hot with Grilled Cheese Croutons scattered on top.<br />
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<b>Grilled Cheese Croutons</b><br />
4 (1/2-inch-thick) slices country white bread<br />
2 tablespoons unsalted butter, melted<br />
4 ounces Gruyere cheese, grated<br />
Heat a panini grill. Place the four slices of bread on a cutting
board and brush lightly with the melted butter, being sure to butter the
corners. Turn the slices over and pile Gruyere on two of the slices.
Place the remaining two slices of bread on top of the Gruyere, buttered
sides up.<br />
Grill the sandwiches on the panini grill for about 5 minutes, until
nicely browned. Place on a cutting board, allow to rest for 1 minute
and cut into 1-inch cubes.Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-23354356530781609112012-06-06T06:03:00.001-07:002012-06-06T06:03:08.718-07:00Wonton Beef Empanadas<div class="separator" style="clear: both; text-align: center;">
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I had a barbeque for my mom's birthday. There are four in our family. Add mom, dad and gram and we have a quick party of 7. I decided to make steak, burgers and hot dogs. I also made a veggie tray, salad, corn on the cob, green beans, potato salad, humus and pita chips, fresh guacamole and chips, and of course margaritas. If you haven't noticed yet, I tend to OVER cook. I want everyone to be happy and have a satisfied belly. So what happens when we have 5-6 leftover burgers? Who is going to eat those as leftovers? I decided to re-purpose the meat and make some quick empanadas.</div>
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When I made the burgers previously I added salt, pepper, worcestershire sauce, grated onion, garlic and cheese. They are already cooked, so they just needed to be chopped up and added to the bowl. It was over a pound of meat. I added three hard boiled eggs chopped, about 10 green olives chopped, two tablespoons of raisins, two cooked potatoes chopped, and paprika. </div>
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If you have wontons on hand, which I did, you simply add about a
tablespoon of the mixture to the middle. Wet the sides with your finger
and seal them together in triangles. Add to a sprayed pan and then
spray the tops to ensure they get brown and crispy.</div>
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<a href="http://1.bp.blogspot.com/-so9-LZOF5KY/T8zRWJOsrqI/AAAAAAAADfI/ZJPST0HrHjE/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-so9-LZOF5KY/T8zRWJOsrqI/AAAAAAAADfI/ZJPST0HrHjE/s320/026.JPG" width="320" /></a></div>
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Here is what they look like when they come out. With the wontons you want to make sure you don't burn the tips of the triangles. These can also be fried in oil, but I prefer the baked version. </div>
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<a href="http://4.bp.blogspot.com/-GpYqGaNi5fc/T8zRw4M4a3I/AAAAAAAADfY/cb2GX8XHYE0/s1600/028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-GpYqGaNi5fc/T8zRw4M4a3I/AAAAAAAADfY/cb2GX8XHYE0/s320/028.JPG" width="320" /></a></div>
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You can make a quick rice and beans and serve with your favorite veggie or salad. For the complete recipe for the empanada filling see my <a href="http://janiscooks.blogspot.com/search/label/Empanadas">Turkey Empanada</a> post. My family prefers the homemade dough form, rather than the wonton wrappers, but this is a quick and easy alternative.</div>
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<br />Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-6153949355214331552012-06-04T08:11:00.001-07:002012-06-04T08:11:55.927-07:00Buffalo Chicken Lettuce Wraps<div class="separator" style="clear: both; text-align: center;">
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I absolutely LOVE the <a href="http://www.skinnytaste.com/">Skinny Taste</a> website! There is always something healthy, easy, and delicious waiting for me to put together! This was no brainer for me since I LOVE buffalo wings and blue cheese. Don't like blue cheese? Switch it to ranch. Do what you like. I thought this was perfect as is!</div>
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The first thing you do is put the chicken breasts into a crock pot with celery, onion, garlic and chicken broth. It cooks for 4 hours, then you add then you shred it. I was dreading this part because it can take forever to shred meat. But then I read you could put the cooked meat in a kitchen aid mixer on low and let it do all the work for you! Well, that was my plan...but this just falls apart as you are taking it out of the crock pot, so I just used forks. </div>
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Then you put the shredded chicken, some broth and hot sauce in the crock pot and cook another 30 minutes. </div>
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Prepare your toppings and dressing while you are waiting. The <a href="http://www.skinnytaste.com/2010/04/low-fat-creamy-blue-cheese-dressing.html">Low Fat Creamy Blue Cheese dressing</a> is super easy and delicious! Just click the link for the recipe. There is also a skinny ranch recipe on the website. </div>
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<a href="http://3.bp.blogspot.com/-y1Usj_mvQKc/T8zDjWdY8wI/AAAAAAAADeQ/zJPJgETM0zo/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-y1Usj_mvQKc/T8zDjWdY8wI/AAAAAAAADeQ/zJPJgETM0zo/s320/002.JPG" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-WBBF9DTpRm8/T8zDVhrQliI/AAAAAAAADeI/3uqmujfuSzk/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-WBBF9DTpRm8/T8zDVhrQliI/AAAAAAAADeI/3uqmujfuSzk/s320/001.JPG" width="320" /></a></div>
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Use bib lettuce! We used this red leaf for leftovers and they tear easily, so you want a sturdy leaf to wrap up this goodness! I made this for bunco and the girls loved it. We had leftovers and the family loved it too!! It's a winner and it feeds a lot of people! I especially love the carrot and celery garnish, very creative and adds a crunch.</div>
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Hope you try it. It is a nice switch on a classic hot wing dipped in blue cheese. I will make these again soon!</div>
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<a href="http://2.bp.blogspot.com/-zhqHZtnI0C8/T8zD6MlAy1I/AAAAAAAADeg/m2FmS2uaWi8/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-zhqHZtnI0C8/T8zD6MlAy1I/AAAAAAAADeg/m2FmS2uaWi8/s320/004.JPG" width="320" /></a></div>
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<br />Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-10905982881680946342012-05-27T10:47:00.001-07:002013-11-11T12:41:01.974-08:00Chocolate Salted-Caramel Mini Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-1GvX2-G5s1c/T8Ji1Hv8jtI/AAAAAAAADdo/bXp3yUISecA/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-1GvX2-G5s1c/T8Ji1Hv8jtI/AAAAAAAADdo/bXp3yUISecA/s320/004.JPG" width="320" /></a></div>
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I have been wanting to make these babies for awhile now! Oh my goodness, so worth the work! The recipe makes a LOT, so make sure you have a crowd. They are filled with salted caramel and topped with a dark chocolate frosting. Sprinkle with sea salt if you like. I did half with sea salt sprinkled on top and half left without...and they were all gone so not sure which people liked better. That means they must have been good, right?</div>
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Here is how you make them:<br />
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<b>Ingredients</b><br />
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Cupcakes<br />
• 1 ½ cups all-purpose flour<br />
• ¾ cup unsweetened Dutch-process cocoa powder<br />
• 1 ½ cups granulated sugar<br />
• 1 ½ teaspoons baking soda<br />
• ¾ teaspoon baking powder<br />
• ¾ teaspoon salt<br />
• 2 large eggs<br />
• ¾ cup buttermilk<br />
• 3 tablespoons vegetable oil<br />
• 1 teaspoon pure vanilla extract<br />
• ¾ cup warm water<br />
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Salted Caramel filling<br />
• 2 ½ cups sugar<br />
• ⅔ cup water<br />
• 1 tablespoon light corn syrup<br />
• ¾ cup heavy cream<br />
• 2 ½ teaspoons sea salt <br />
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Frosting<br />
• ½ cup plus 1 tablespoon unsweetened Dutch-process cocoa powder<br />
• ½ cup plus 1 tablespoon boiling water<br />
• 2 ¼ cups unsalted butter, room temperature<br />
• ¾ cup confectioners’ sugar, sifted<br />
• ¼ teaspoon salt<br />
• 1 ½ pounds best-quality semi-sweet chocolate, melted and cooled<br />
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<b>To make the cupcakes: </b></div>
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Preheat oven to 350°F. Line mini muffin pans with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and
salt. Add eggs, buttermilk, oil, vanilla, and water. Using an electric
mixer on low speed, mix until smooth. Fill muffin pans about ⅔ full. Bake about 15 minutes, or until a
toothpick inserted in the center comes out clean. Cool in pans on wire
racks about 10 minutes. Remove cupcakes from pans and set them on wire
racks to cool completely. Cupcakes can be stored overnight at room temperature or frozen in an airtight container for up to 1 month.</div>
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<b>To make the caramel filling</b><br />
Heat sugar, water, and corn syrup in a heavy saucepan over high heat.
Stir occasionally until syrup is clear. Attach a candy thermometer to
side of pan. Stop stirring, and cook until syrup comes to a boil,
washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and temperature just reaches 360°F. Remove pan from heat. Slowly pour in cream and stir with a wooden
spoon until smooth. Stir in sea salt. Use immediately. If caramel begins
to harden, reheat gently until pourable. Using a paring knife, cut a cone-shaped piece, about ½-inch deep,
from the center of each cupcake. Spoon 1 to 2 teaspoons of warm filling
into each cupcake. Sprinkle a pinch of sea salt over filling.</div>
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<b>To make the frosting</b><br />
Combine cocoa and boiling water. Stir until cocoa has dissolved. Using an electric mixer on medium-high speed, beat butter,
confectioners’ sugar, and salt until pale and fluffy. Reduce speed to
low and add melted and cooled chocolate. Beat until combined. Beat in
cocoa mixture. Frosting can be refrigerated up to 5 days or frozen up to 1 month.
Bring to room temperature and beat on low speed until smooth before
using. Fit a pastry bag with a medium open-star tip (Wilton #18). Fill
pastry bag with frosting. Pipe onto cupcakes, swirling tip and releasing
as you pull up to form a peak. Garnish with a pinch of sea salt.</div>
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<i>Cupcakes are best eaten the day they are filled and frosted. Store at
room temperature in an air-tight container until ready to serve.</i><br />
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Makes about 56 to 60 mini cupcakes.<br />
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Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-2121285688411373082012-05-27T10:18:00.001-07:002013-11-11T12:41:14.980-08:00Shrimp Salad On Cucumber Slices<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-lPG49czDo6U/T8JhFeHguFI/AAAAAAAADdQ/IRP71SDzM7E/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-lPG49czDo6U/T8JhFeHguFI/AAAAAAAADdQ/IRP71SDzM7E/s320/006.JPG" width="240" /></a></div>
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One of my new favorite sites to get recipes from is Skinnytaste.com. There are lots healthy recipes that actually taste delicious! I picked a couple to try out on the bunco girls. This was a winner! Super easy too! Here is the link to the recipe:</div>
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<a href="http://www.skinnytaste.com/2010/08/shrimp-salad-on-cucumber-slices.html">http://www.skinnytaste.com/2010/08/shrimp-salad-on-cucumber-slices.html </a><br />
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<br />Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com5tag:blogger.com,1999:blog-6038537105642293791.post-52492103687772779882012-05-24T14:37:00.000-07:002012-05-24T14:37:04.989-07:00Baked Mozzarella Sticks<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZiIDBF73Gd4/T76n18YWTII/AAAAAAAADdA/lFIYoty5E_0/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ZiIDBF73Gd4/T76n18YWTII/AAAAAAAADdA/lFIYoty5E_0/s320/017.JPG" width="320" /></a></div>
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These were made with ingredients I had on hand from the recipe at <a href="http://www.skinnytaste.com/2012/02/skinny-baked-mozzarella-sticks.html">skinnytaste.com</a>...one of my new favorite places to get recipes. I made a couple of changes...just used store bought Italian bread crumbs and used egg whites instead of wasting a whole egg, since I always have a container of egg whites in the fridge. The thing I <i>didn't</i> do was freeze the mozzarella sticks long enough. Some of the sticks melted in spots and didn't hold their shape. Just be sure to freeze them through and you will be happy.</div>
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I used homemade marinara, but you can use whatever your family likes. Enjoy!</div>Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-70292034583569652312012-05-22T14:18:00.000-07:002013-11-11T12:41:38.474-08:00Lemon Orzo Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-bCeTdOIWNbo/T7v8v9-aDWI/AAAAAAAADcI/PCJRdzkvwIA/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-bCeTdOIWNbo/T7v8v9-aDWI/AAAAAAAADcI/PCJRdzkvwIA/s320/008.JPG" width="240" /></a></div>
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I have a habit of going to the library to get the next book in a series I am reading, and walking out with a bag of books I can hardly carry. This includes the next 4 books in the series, just in case someone comes and wants it before I finish the one I'm on...am I the only one who does this? Then I just renew them until I can't renew any more. Anyone? Okay, maybe it's just me.</div>
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What else is in the bag you ask? Cookbooks...LOTS of cookbooks. This past time they had a lot of NEW ones too! In MY section! So it is only natural for me to take all the new ones to peruse at my leisure, right? Well, I do it. I usually take about half back the following day after I skim the pages and know I won't cook from them, because I feel guilty for taking so many books. I know I'm weird...no need to point it out.</div>
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So you are wondering where this is going, right? And if it's leading to the soup? It is. I found this cookbook by <a href="http://www.amazon.com/Evas-Kitchen-Cooking-Family-Friends/dp/0307719332/ref=sr_1_1?ie=UTF8&qid=1337720721&sr=8-1">Eva Longoria</a> and it has a LOT of recipes that I would like to try. One of my childhood favorites is the Lemon Rice soup. I have always had it when dining out, and have never attempted to make it at home. This soup is made with orzo instead of rice. It sounded similar and an easy accompaniment to the paninis I was making for the boys for dinner.</div>
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<a href="http://4.bp.blogspot.com/-L14xINbJwEI/T7v84tv-1uI/AAAAAAAADcQ/Y0l3gFroS3Q/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-L14xINbJwEI/T7v84tv-1uI/AAAAAAAADcQ/Y0l3gFroS3Q/s320/012.JPG" width="240" /></a></div>
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When my husband works late, we do easy dinners. The boys mostly request breakfast for dinner, paninis, or homemade pizza. We went with paninis and soup since it was a little chilly out yesterday. I think I added to much lemon, so will be careful adding that next time, but I still loved it. The kids decided to have extra paninis and skip the soup. That's okay though, it was tart. </div>
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<a href="http://1.bp.blogspot.com/-lC7aOp9POTo/T7v9T2O6UvI/AAAAAAAADco/KBfiqUHy5KI/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-lC7aOp9POTo/T7v9T2O6UvI/AAAAAAAADco/KBfiqUHy5KI/s320/015.JPG" width="320" /></a></div>
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Boys sandwiches are always with the same ingredients per their request, sun dried tomatoes and fresh mozzarella. I add basil to mine. YUM.<br />
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Here is the recipe:<br />
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<b>Lemon Orzo Soup</b><br />
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Ingredients </div>
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<span style="font-size: small;"><span class="a" style="left: 309px; letter-spacing: 1px; top: 1727px; word-spacing: -1px;">4 to 5 <span class="w7"></span>cups Chicken or Vegetable B<span class="l7">roth (home made or store bought)</span></span></span></div>
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<span style="font-size: small;"><span class="a" style="left: 446px; letter-spacing: 1px; top: 1933px;"></span><span class="a" style="left: 309px; letter-spacing: 1px; top: 2140px;">1 cup dried orzo pasta</span></span></div>
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<span style="font-size: small;"><span class="a" style="left: 309px; letter-spacing: 1px; top: 2140px;"></span><span class="a" style="left: 446px; letter-spacing: 1px; top: 2346px; word-spacing: 1px;">Juice from 1 to 2 small lemons (2 to 4 tablespoons juice)</span></span></div>
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<span style="font-size: small;"><span class="a" style="left: 446px; letter-spacing: 1px; top: 2346px; word-spacing: 1px;"></span><span class="a" style="left: 309px; letter-spacing: 1px; top: 2552px; word-spacing: 1px;">2 large egg yolks</span><span class="a" style="left: 446px; letter-spacing: 1px; top: 2758px; word-spacing: -1px;"> </span></span></div>
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<span style="font-size: small;"><span class="a" style="left: 446px; letter-spacing: 1px; top: 2758px; word-spacing: -1px;">Pinch of ko<span class="w6"></span>sher sa<span class="l8">lt</span></span></span></div>
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<span style="font-size: small;"><span class="a" style="left: 360px; letter-spacing: 1px; top: 3145px; word-spacing: -1px;">In a small sauce<span class="l7">pan, bring <span class="w8"></span>the c<span class="l9">hicken broth to a boil<span class="w6"></span>. Stir i<span class="w6"></span>n the </span></span></span><span class="a" style="left: 377px; letter-spacing: 1px; top: 3316px; word-spacing: 1px;">orzo and cook until al dente, 8 to 9 minutes. The soup should be</span><span class="a" style="left: 377px; letter-spacing: 1px; top: 3480px;"> very brothy. Add more hot stock if necessary. Stir in the lemon</span><span class="a" style="left: 335px; letter-spacing: 1px; top: 3643px;"> juice.</span></span></div>
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<span style="font-size: small;"><span class="a" style="color: #d60270; left: 171px; top: 3952px;"><br /></span></span></div>
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<span style="font-size: small;"><span class="a" style="left: 360px; letter-spacing: 1px; top: 3986px; word-spacing: -1px;">In a small b<span class="w6"></span>owl<span class="w6"></span>, beat <span class="l6">the e<span class="l8">gg yo<span class="w6"></span>lks. Stir the hot broth into <span class="w6"></span>the </span></span></span><span class="a" style="left: 377px; letter-spacing: 1px; top: 4158px;">egg yolks 1 tablespoon at a time, up to 6 tablespoons. This </span><span class="a" style="left: 377px; letter-spacing: 1px; top: 4321px; word-spacing: -2px;">te<span class="l6">mp<span class="w7"></span>ers the <span class="l6">yolks and p<span class="w6"></span>revent<span class="l8">s the<span class="l6">m <span class="w7"></span>from <span class="w10"></span>cooking <span class="w7"></span>too fast a<span class="l7">nd </span></span></span></span></span></span><span class="a" style="left: 377px; letter-spacing: 1px; top: 4485px;">curdling. Stir the yolks into the soup. Add a pinch of salt, or to </span><span class="a" style="left: 377px; top: 4648px; word-spacing: 2px;">taste. Ladle the soup into 2 to 4 soup bowls and serve at once.</span></span></div>
Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-32173878889202894682012-05-22T13:31:00.004-07:002013-11-11T12:41:59.120-08:00Strawberry Stuffed French Toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/532673_417019078330814_143109019055156_1291817_422090394_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/532673_417019078330814_143109019055156_1291817_422090394_n.jpg" width="320" /></a></div>
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These were so delicious! And very easy to make! Here is what you do:<br />
<ol>
<li>Beat a few eggs and added some milk to them and set that aside. </li>
<li>Hull your strawberries and use an egg slicer to slice them into thin pieces. </li>
<li>Using a paring knife, cut a pocket into a thick slice of texas toast. Add as many strawberries as you can to fill the pocket. Be careful not to poke a hole through the bread. </li>
<li>Dip the bread into the egg/milk mixture and cook on a griddle as you would with regular french toast. Do these in batches and put cooked ones in a 200 degree oven to keep warm. </li>
<li>Top with freshly sliced strawberries and maple syrup!</li>
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I served these with scrambled eggs and bacon. Don't forget the coffee!!!! Enjoy.Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-77999791704798726192012-05-18T07:28:00.001-07:002013-11-11T12:56:07.017-08:00Mini Potato Pancakes with Smoked Salmon, Sour Cream & Chives<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ARhgNyCJkiw/T7K75BShaBI/AAAAAAAADbo/eOfDZcC4uEM/s1600/043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ARhgNyCJkiw/T7K75BShaBI/AAAAAAAADbo/eOfDZcC4uEM/s320/043.JPG" width="240" /> </a></div>
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These are amazingly delicious and look very elegant on the table. If someone in your house isn't a fan of smoked salmon, skip it. I had an extra small plate ready for anyone who may not want the salmon, but everyone ate them. That includes my 7 and 11 year old boys, so try it...don't be a wimp!</div>
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I got this recipe from Gale Gand's "<a href="http://www.amazon.com/Gale-Gands-Brunch-Fantastic-Weekends/dp/0307406989/ref=sr_1_2?ie=UTF8&qid=1337350900&sr=8-2">Brunch!</a>" cookbook. Can you tell yet that I love it? My last few posts have been from this amazing book. Go get it!</div>
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To make these delicious bites (which can be served warm or at room temperature) you need to wash and quarter 4 large russet potatoes, and peel and quarter 1 1/2 medium yellow onions. Put through a food processor with the grater attachment. Then drain the liquid out. Put 1/3 back into the food processor and puree. Add it all together and continue to drain out the excess water.</div>
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In a separate bowl mix 2 eggs, 1 tsp salt, 1/4 tsp pepper. Pour this over the potato mixture. Sprinkle 1 cup of flour over the entire mixture and incorporate completely. </div>
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Pour enough canola oil into a medium high heat pan to coat the bottom. Form one inch potato balls and flatten them out with a spoon. Let them cook until golden brown (about 5 minutes) and flip. </div>
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Top these with sour cream, smoked salmon pieces and fresh chives.</div>
Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0tag:blogger.com,1999:blog-6038537105642293791.post-20146743986202425122012-05-17T07:03:00.000-07:002013-11-11T12:42:53.280-08:00Baked Eggs in Ham Cups<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-mJMzN7CQwZw/T7Kzy-fH1OI/AAAAAAAADaY/K3wYwb7uuu0/s1600/046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-mJMzN7CQwZw/T7Kzy-fH1OI/AAAAAAAADaY/K3wYwb7uuu0/s320/046.JPG" width="320" /></a></div>
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These are very easy to make, delicious and they look fancy! At least that is what my 7 year old said. Then the boys went on to say how I should be on Top Chef. Yep, they know how to get what they want out of me...compliment my cooking! lol. </div>
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Gale Gland has an amazing cookbook called "<a href="http://www.amazon.com/Gale-Gands-Brunch-Fantastic-Weekends/dp/0307406989/ref=sr_1_1?s=books&ie=UTF8&qid=1337111789&sr=1-1">Brunch!</a>" and it is out of this world fantastic. You will want to cook your way through this one!</div>
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To make these you line your muffin tin with ham, add an egg (or two if you use large, I had extra large so only one would fit), 2 cubes of fresh mozzarella cheese, 1/4 tsp basil pesto, sliced cherry tomato on top. That's it! Bake it in a 375 degree oven for 20 minutes.</div>
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Here is the online link to the recipe: <a href="http://abcnews.go.com/GMA/recipe?id=11334888">http://abcnews.go.com/GMA/recipe?id=11334888</a>Janishttp://www.blogger.com/profile/13307549791490522679noreply@blogger.com0