tag:blogger.com,1999:blog-41380502771022227552024-02-18T22:17:16.901-05:00forkedTracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-4138050277102222755.post-46779072922223717082011-09-04T20:23:00.000-04:002011-09-04T20:23:33.840-04:00s'more please<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS", sans-serif;">Labor Day weekend is already here and summer is winding down, le sigh. This season <em>always</em> goes by too quickly, it seems. I'm determined to make to most of these remaining warm days, though, and what better way to commemorate summer than with a s'more? Or -better yet- a s'mores tart? </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">A crunchy graham cracker crust with decadent chocolate ganache filling, and a toasty marshmallow top-- my ode to the quintessential summer treat. This is a dressed up version of a childhood favorite, perfect for any end-of-summer BBQ, cookout or picnic you may be headed to.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>S'mores Tart</strong></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">For the crust--</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS", sans-serif;">~12 graham crackers, crushed (1 1/2 cups)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3 tablespoons sugar</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 teaspoon salt</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">5 tablespoons unsalted butter, melted</span></li>
</ul>
<span style="font-family: "Trebuchet MS", sans-serif;">For the filling--</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS", sans-serif;">12 ounces semisweet or milk chocolate chips</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">pinch of salt</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 1/4 cup heavy cream</span></li>
</ul>
<span style="font-family: "Trebuchet MS", sans-serif;">For the topping--</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS", sans-serif;">~half a 10 ounce bag of marshmallows, cut in half</span></li>
</ul>
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<span style="font-family: "Trebuchet MS", sans-serif;">Preheat the oven to 350 degrees.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Combine the graham cracker crumbs, sugar, salt and melted butter in a medium bowl and mix until evenly moistened. Pour the crumb mixture into a 9- or 10-inch spring-form or tart pan. Press the crumbs evenly over the bottom and up the sides of the pan (a flat-bottomed glass or measuring cup works well for this). Bake the crust for 10 - 12 minutes, or until set and golden. Cool it completely before filling.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Place the chocolate chips and a pinch of salt in a medium bowl. Bring the cream to a bare simmer over medium-low heat, and pour the hot cream over the chocolate. Allow to sit for about a minute, and then whisk until smooth. Pour the chocolate mixture into the cooled crust, and let it firm up in the fridge (about 30 minutes).</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Preheat your broiler. Arrange the halved marshmallows across the top of the tart and place under the broiler for about 1 minute, or until the marshmallows are toasted and lightly browned. Allow the tart to set again in the fridge for another 20 minutes so that it cuts more easily. Serve and enjoy!</span><br />
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<span style="font-family: Trebuchet MS;">x</span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com0tag:blogger.com,1999:blog-4138050277102222755.post-35893938748172291672011-07-10T14:27:00.001-04:002011-07-10T14:31:54.342-04:00a summer strawberry revival<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVKZhJLItEtmY3KtdyE5i5V1zZwQ4aFjOuCmhmpfGFvepeAC583pMp-LvtiqOFYjD-rKfV1_wDz0xO-NDoWev0GR2uslg2oo0VVrTnLZdkTFR0HH8-Y3ckwWgqOzoDRtVpVtbn4Yb1tgt/s1600/DSCF0175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVKZhJLItEtmY3KtdyE5i5V1zZwQ4aFjOuCmhmpfGFvepeAC583pMp-LvtiqOFYjD-rKfV1_wDz0xO-NDoWev0GR2uslg2oo0VVrTnLZdkTFR0HH8-Y3ckwWgqOzoDRtVpVtbn4Yb1tgt/s640/DSCF0175.jpg" width="480" /></a></div><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Well, it happened again. I went another 3 months without a peep. I <em>thought</em> about posting (really, I did!) but, life has once again gotten in the way. Eh, well.</span><br />
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<span style="font-family: Trebuchet MS;">After a Father's Day outing to a fantastic local <a href="http://www.tougasfarm.com/">pick-your-own farm</a>, we returned home with a bounty of gorgeous sweet strawberries and I was totally inspired. I mulled over what would become of my little red treasures for a while before settling on jam. I'd never made any jam before and this seemed like the perfect way to stretch the juicy sweetness of these amazing berries as much as humanly possible. </span><br />
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<span style="font-family: Trebuchet MS;">Not having made jam before, I was naturally a bit intimidated by this task. All those fears melted away when I discovered instant pectin that required NO cooking whatsoever (BOOYAH). This jam could honestly not be simpler and is so freakin' delicious. No cooking + no canning = amazingly fresh and fruity homemade jam that keeps for a month (or up to a year!). WIN.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcy9GoMY9sVO9iRFVUXQO7E80BmejN7hiqbIOdxex6SyoSmXHWCPoVPb5_gkRpgdp4V4d21GPKY542V9P14bVIMhYDEg64HAAjzCzizWACBwlj5Lpv9wRwtah71MLMyFwuk9d-ipl1MHF/s1600/DSCF0228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcy9GoMY9sVO9iRFVUXQO7E80BmejN7hiqbIOdxex6SyoSmXHWCPoVPb5_gkRpgdp4V4d21GPKY542V9P14bVIMhYDEg64HAAjzCzizWACBwlj5Lpv9wRwtah71MLMyFwuk9d-ipl1MHF/s640/DSCF0228.JPG" width="480" /></a></div><br />
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<div style="text-align: center;"><span style="font-family: Trebuchet MS; font-size: large;"><strong>No-cook Strawberry Jam</strong></span></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">{<em>Recipe right off the Ball Instant Pectin package</em>}</span><br />
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</span><span style="font-family: Trebuchet MS;">Ingredients:</span><br />
<ul><li><span style="font-family: Trebuchet MS;">1 package (1.59 oz.) Ball Instant Fruit Pectin</span></li>
<li><span style="font-family: Trebuchet MS;">1 1/2 cups granulated sugar</span></li>
<li><span style="font-family: Trebuchet MS;">4 cups crushed strawberries</span></li>
</ul><span style="font-family: Trebuchet MS;">In a large bowl, stir the sugar and pectin together until well blended. Add the crushed strawberries and continue to stir for 3 minutes. Ladle the mixture into clean containers of your choice (<em>I couldn't resist these plastic Ball jars- how cute!</em>) and allow the jam to set for 30 minutes. Use your delicious jam now -- on warm cream biscuits, layered into a cake, in thumb-print cookies or just smeared on plain old toast. You can also stash it in the refrigerator (3 weeks) or freezer (up to a year).</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rFoHJ9Az5hClJG96xPiw8gOH0tKdZFv9vnciiskUdFMz5zbUSnBzPJv6FI3isGwtx-BUxOszLDXYvzvNHjLr2pKgAPVJCr5bdesQ1mRK3u12kCU-jx2ZwRDv41I9mqTZL097-YafUge0/s1600/DSCF0233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rFoHJ9Az5hClJG96xPiw8gOH0tKdZFv9vnciiskUdFMz5zbUSnBzPJv6FI3isGwtx-BUxOszLDXYvzvNHjLr2pKgAPVJCr5bdesQ1mRK3u12kCU-jx2ZwRDv41I9mqTZL097-YafUge0/s640/DSCF0233.JPG" width="480" /></a></div><br />
<span style="font-family: Trebuchet MS;">x</span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com1tag:blogger.com,1999:blog-4138050277102222755.post-82388131288505228992011-03-06T17:30:00.001-05:002011-03-06T17:33:20.125-05:00gone granola<span style="font-family: "Trebuchet MS",sans-serif;">In the weeks leading up to my son's birth, I filled my days with LOTS of baking projects. In an attempt to break the pattern of cookies, cookie bars and other sugary indulgences, I decided to finally tackle something I'd been meaning to make for a long time: homemade granola. Its been one of those things that I hate buying --because I <i>know</i> I can make something better at home-- yet my laziness and uncanny ability to procrastinate always got in the way. No more! This granola is so ridiculously easy to make, and so much more delicious than any store-bought variety, that I am hereby refusing to buy it. For reals. </span><br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><b><span style="font-size: large;">Honey Pecan Granola</span></b></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">{<i>Recipe adapted from <a href="http://www.marthastewart.com/recipe/honey-pecan-granola">Everyday Food</a></i>}</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Makes about 4 1/2 cups.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Ingredients:</div><ul><li><span style="font-family: "Trebuchet MS",sans-serif;">3 cups rolled oats</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cups coarsely chopped pecans</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 tablespoons unsalted butter, melted</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/3 cup honey</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon coarse salt</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">handful of raisins</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">handful of dried cranberries</span></li>
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<span style="font-family: "Trebuchet MS",sans-serif;">Preheat the oven to 300 degrees. Combine the oats, pecans, butter, honey and salt in a large bowl, and mix until well coated. Transfer the mixture to a baking sheet lined in parchment paper and spread out evenly. Bake about 30 minutes or until lightly golden, making sure to stir halfway through. After cooling completely on the sheet, add in your raisins and cranberries. Enjoy your granola now or store in an air-tight container for up to 3 weeks.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Of course you can swap out pecans for another nut of your choice and add in any ol' thing you like-- dried fruit, chocolate chips, whatever. If you want a completely nut-free version, just add an additional cup of oats to the mix. x </span><br />
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</div>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com0tag:blogger.com,1999:blog-4138050277102222755.post-86624571090641684512011-01-25T13:20:00.000-05:002011-01-25T13:20:55.688-05:00rising to the occassion: my first yeast dough<div style="font-family: "Trebuchet MS",sans-serif;">Oh hi, 2011. Nice of you to creep up on me like that.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Well, since its a new year and I've got time to kill until our little bundle arrives, I thought I'd work on my culinary goals list that I started last year (I've found that on-going goals are a lot more realistic and attainable than traditional resolutions, and I'm a procrastinator by nature so time constraints don't work for me). Since I've conquered things like making *good* pie crust from scratch and boiling my own lobster (so what if I cried!), I decided to go for something I'd been putting off for a long time: making my own yeast dough for bread. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I don't know why I was so intimidated by these fabulous little micro-organisms, 'cause this dough was super easy to make and produced a fantastic focaccia bread. So chewy and buttery, and absolutely <i>irresistible</i> when served warm. These are only the first of what I hope to be many loaves of delicious homemade flatbread created this year.<br />
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</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: large;"><b>Focaccia bread</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">{<i>Recipe adapted from <a href="http://www.thejoykitchen.com/">JOY of Cooking</a></i>} </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Makes: 2 8-9 inch loaves</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</div><ul style="font-family: "Trebuchet MS",sans-serif;"><li>1 1/3 cups warm water (105 - 115 degrees F)</li>
<li>1 package of active dry yeast (2 1/4 teaspoons)</li>
<li>3 1/2 to 3 3/4 cups all-purpose flour</li>
<li>2 tablespoons olive oil, plus more for drizzling</li>
<li>1 tablespoon salt</li>
<li>toppings of your choice </li>
</ul><span style="font-family: "Trebuchet MS",sans-serif;">In a large bowl, combine the warm water and yeast until it is dissolved, about 5 minutes. Add the flour, olive oil, and salt to the dissolved yeast and mix by hand or on a low mixer speed for about 1 minute. Knead the dough for about 10 minutes by hand (or with a dough hook on low to medium speed, if you're lucky enough to have one of those amazing stand mixers) until the dough is smooth and elastic. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Lightly grease a bowl with olive oil and transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean cloth and allow it to rise in a warm spot (75-85 degrees F is best) until it has doubled in volume (about 1 to 1 1/2 hours).</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Divide the dough in half and roll or pat each piece out to a 1/2-inch thick disc. Transfer the dough discs to two well-oiled 8 or 9-inch cake pans (round or square will do), and allow them to rise, covered in oiled plastic wrap, for an additional 1 1/2 hours.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Preheat the oven to 400 degrees. Make indentations all over the surface of the dough with your fingertips, then drizzle with olive oil and top with whatever your heart desires: grated cheeses, dried herbs, coarse salt, olives, grapes, sun-dried tomatoes, sauteed onions, whatever floats your boat (I used grated Parmesan cheese on one loaf, and a combination of rosemary and sea salt on the other, and both came out fabulous). </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Bake for about 25 minutes or until the loaves are golden brown. Remove from the cake pans to a rack. Serve warm or at room temperature, as is, cut into wedges or sliced in half and then open horizontally to use as sandwich bread. Its also wonderful enjoyed with flavored olive oil for dipping. x </span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com2tag:blogger.com,1999:blog-4138050277102222755.post-55263941956378715232010-11-09T08:42:00.000-05:002010-11-09T08:42:58.779-05:00easy-peasy pie<span style="font-family: "Trebuchet MS", sans-serif;">Its seems as though I've gone through a distinct Pie Baking Stage in my pregnancy, whereby I put on my Big Girl panties, conquered my culinary fears and made my very own butter pie crust dough -or pate brisee, if you're feelin' fancy- <em>from scratch</em>. Not a big deal to some but, I had cleared a major kitchen hurdle with great success and I was proud. And you know what? It wasn't all <em>that</em> hard to make-- it just required a bit of patience (another post for another day).</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Its always good to have a fantastic dessert recipe for those occasions when you are short on patience, though, and this is mine. My Nana's Swedish apple pie. All the sumptuous slow-baked flavor of a more traditional pie with the minimal effort of a crisp. The best part? Its <em>crustless</em>. That's right- no pastry cutters, rolling pins or dough-chilling required. It only takes an hour to get from apple peelin' to pullin' that golden delicious creation from the oven. Perfect for upcoming family holiday gatherings where you might not have the time, patience or sanity to make one of those tasty-but-time-consuming-double-crusted jobs.</span><br />
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<div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Swedish Apple Pie</strong></span></div><br />
<span style="font-family: Trebuchet MS;">Serves: 6 - 8 (or 1 - 2 very hungry pregnant women)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span><br />
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<span style="font-family: Trebuchet MS;">For the filling--</span><br />
<ul><li><span style="font-family: "Trebuchet MS", sans-serif;">3 - 5 apples (or enough to fill 2/3 of your pie plate), peeled and sliced*</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tablespoon sugar</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tablespoon brown sugar</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 teaspoon ground cinnamon</span></li>
<li><span style="font-family: Trebuchet MS;">a squeeze of fresh lemon juice</span></li>
</ul><span style="font-family: "Trebuchet MS", sans-serif;">For the topping--</span><br />
<ul><li><span style="font-family: "Trebuchet MS", sans-serif;">6 tablespoons butter, softened</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup sugar</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup all-purpose flour</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 egg</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup chopped walnuts</span></li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">*Using a mixture of different types of apples is always a good idea to get a balance of flavor and texture in any apple pie. Tart and crisp + sweet and soft = awesome pie, every time. </span></div><br />
<span style="font-family: Trebuchet MS;">Preheat the oven to 350 degrees. Toss the apple slices with the sugar, brown sugar, cinnamon and lemon juice, and spread into an ungreased 8-inch baking dish or pie plate. If you're really in a pinch and don't have any fresh lemons hanging around, a splash of orange juice works just as well.</span><br />
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<span style="font-family: Trebuchet MS;">Mix all the topping ingredients together until well combined but, still crumbly (it should stick together when you pinch it). Crumble the topping evenly over the apples and pat down lightly (but not <em>too</em> much-- the crust has a better texture when not smoothed down, in my humble opinion). </span><br />
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<span style="font-family: Trebuchet MS;">Bake for 45 minutes or until the top is golden and the juices are a-bubblin'. Best served warm with a scoop of your favorite vanilla ice cream. </span><br />
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<span style="font-family: Trebuchet MS;">Possibly not as pretty as a rolled dough pie but, certainly just as delicious. x </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com3tag:blogger.com,1999:blog-4138050277102222755.post-74045537853980442062010-10-22T11:55:00.002-04:002010-10-22T12:00:39.791-04:00lacking inspiration<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiltYkPQwu7W2iW7Byq2FAoaO_b4DH9j2gLuK2RQYVsenZMPJ5ix8o884BgpfXY4YXRXrb9SvIQNUMMKeFlTZooF_Xv0MxotQyMBrmSQYJytuQ_1UbAJawpGVxcYh6mWh436LYdPaOfMJNX/s1600/zinnias.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiltYkPQwu7W2iW7Byq2FAoaO_b4DH9j2gLuK2RQYVsenZMPJ5ix8o884BgpfXY4YXRXrb9SvIQNUMMKeFlTZooF_Xv0MxotQyMBrmSQYJytuQ_1UbAJawpGVxcYh6mWh436LYdPaOfMJNX/s640/zinnias.jpg" width="496" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I've been feeling rather uninspired lately. The pregnancy hormones have a funny way of causing my creative ambition to wax and wane at will, in no discernible or predictable pattern. One week I couldn't stop baking pies, and the next week I'm feeling rather 'meh' towards creative projects in general. Hmph. Normally I'd just flip through a favorite magazine or put a few pretty blooms (<em>like these late-summer zinnias I snipped a few weeks ago</em>) around to perk myself up but, they're just not cutting it.</span><br />
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<span style="font-family: Trebuchet MS;">There are a few places 'round the interwebs that I love to check out when I'm in an uninspired funk such as this, and I thought I'd share 2 of my favorites with you on this lovely Friday.</span><br />
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<span style="font-family: Trebuchet MS;"><a href="http://blogdelanine.blogspot.com/">Geninne's Art Blog</a>. I've mentioned Geninne here before but, her blog is so creative and vibrant that it is worth mentioning again. She always posts such amazing photos - whether they're of her most recent painting endeavor, glimpses of her beautiful home or her astoundingly gorgeous Mexican surroundings. And if her blog gets you in a creative mood, she's got all sorts of tutorials and patterns to get you started. </span><br />
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<span style="font-family: Trebuchet MS;"><a href="http://acreativemint.typepad.com/a_creative_mint/">A Creative Mint</a>. Leslie never ceases to inspire me with her beautifully photographed vignettes. She creates various scenes around color themes and uses all sorts of materials to convey them - from flowers to fabric to magazine clippings to ceramics and beyond. Just lovely stuff. She also shares some really helpful tips on floral arranging using inexpensive flowers and vessels you may already have (which is wonderful for clueless people like myself). </span><br />
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<span style="font-family: Trebuchet MS;">Are there any places that you go to for creative inspiration? Do share! x </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"> </span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com0tag:blogger.com,1999:blog-4138050277102222755.post-77623953962651741022010-10-06T10:00:00.001-04:002010-10-06T10:00:07.313-04:00savoring summer: simple bruschetta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbczV8cpPq0tUSvF2pbYmD6TWQ5_LDFIWRJhGptfixA9edOg-QJeA_T8b6FzY0o2vwPFwLBrQAO82W9j0yDkhQysIEVoyJ7D0822jiIQlrkfmao9AskM1tfDHoWBNp3Ss-WWoi0tkz_Fbd/s1600/cherry+tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbczV8cpPq0tUSvF2pbYmD6TWQ5_LDFIWRJhGptfixA9edOg-QJeA_T8b6FzY0o2vwPFwLBrQAO82W9j0yDkhQysIEVoyJ7D0822jiIQlrkfmao9AskM1tfDHoWBNp3Ss-WWoi0tkz_Fbd/s640/cherry+tomatoes.jpg" width="480" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">The last of our summer garden's cherry tomatoes. Sigh.</span><br />
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<span style="font-family: Trebuchet MS;">As much as I love fall, I'm having a hard time letting go of summer this year (maybe because I spent a good portion of it feeling overly nauseated and generally dead-to-the-world?). But alas, the leaves are changing, the air is crisp and my mom has already made half a dozen apple pies-- fall is officially upon us. So, its time to savor those last few seasonal veggies out of the garden.</span><br />
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<span style="font-family: Trebuchet MS;">These being the last few home-grown tomatoes - and gorgeous, perfectly ripe ones at that - I wanted to use them in a dish where their delicate flavor would be front and center. A humble, rustic bruschetta instantly came to mind. Simply dressed in balsamic vinegar and olive oil, and lightly seasoned with garlic and basil, it was the perfect way to honor these last little beauties.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkl2tIm5P6E6a-lTsyxpxHFNHdrDGtmeAJnMSX9M20c7V6etk6WKSOBzLMjC3BRpp0DUK_E5O6FpkAkuSx25JKWcfUtkHHkcSCCnxDq2D5LxzgKD01spPVtQetE5ogFezMwffTgqJoMWmJ/s1600/bruschetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkl2tIm5P6E6a-lTsyxpxHFNHdrDGtmeAJnMSX9M20c7V6etk6WKSOBzLMjC3BRpp0DUK_E5O6FpkAkuSx25JKWcfUtkHHkcSCCnxDq2D5LxzgKD01spPVtQetE5ogFezMwffTgqJoMWmJ/s640/bruschetta.jpg" width="480" /></a></div><span style="font-family: Trebuchet MS;"> </span><br />
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<div style="text-align: center;"><span style="font-family: Trebuchet MS; font-size: large;"><strong>Simple Bruschetta</strong></span></div><br />
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<span style="font-family: Trebuchet MS;">{<em>I <strong>never</strong> use exact measurements when making bruschetta so, adjust the amounts and ingredients to your liking</em>.}</span><br />
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<span style="font-family: Trebuchet MS;">Ingredients:</span><br />
<ul><li><span style="font-family: Trebuchet MS;">pint of cherry or grape tomatoes, quartered</span></li>
<li><span style="font-family: Trebuchet MS;">1 small clove of garlic, finely minced</span></li>
<li><span style="font-family: Trebuchet MS;">good olive oil, for drizzling</span></li>
<li><span style="font-family: Trebuchet MS;">balsamic vinegar, for drizzling</span></li>
<li><span style="font-family: Trebuchet MS;">pinch of dried basil <u>OR</u> 1-2 small fresh basil leaves, sliced into ribbons</span></li>
<li><span style="font-family: Trebuchet MS;">loaf of crusty bread (<em>I used an asiago demi loaf this time around but any French or Italian loaf will do-- use what you have on hand</em>)</span></li>
</ul><span style="font-family: Trebuchet MS;">Preheat the oven to 400 degrees. Slice bread into ~1/2 inch rounds and arrange on a cookie sheet. Drizzle or brush lightly with olive oil and toast in the oven for 5 to 8 minutes, or until the edges are golden. </span><br />
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<span style="font-family: Trebuchet MS;">Meanwhile, dress the tomatoes with olive oil, balsamic, garlic and basil to taste in a small bowl, and toss to combine. Spoon tomato mixture over the toasts and enjoy. </span><br />
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<span style="font-family: Trebuchet MS;">A simple bruschetta like this makes a perfect no-fuss appetizer any time of year but, I love it even more as a light, healthy, I'm-sick-of-sandwiches lunch. x</span><br />
Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com1tag:blogger.com,1999:blog-4138050277102222755.post-67393487355096235502010-09-17T09:59:00.000-04:002010-09-17T09:59:21.332-04:00octo-cutey<span style="font-family: "Trebuchet MS", sans-serif;">I call myself a guerilla crafter-- but not because of some political statement I'm trying to make through cardstock and hot glue. It takes a lot to motivate me to craft these days so, when I come across a project I deem worthy of my time, I strike aggressively and seemingly out of nowhere. And so it was with this cutey-patootie yarn octopus.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQAOdZHenb_gnstOHbsBMNLcNkkTJDSYL_K1kw5VkZpcQoCY2DTrc7ozDpJlSR04vTrmRGFSJ8TWz0BHwfgAjplS-KaHEP7j62x_RWNpFPr8snaXAY0777nuCp9URHWHt5abP6VlZItVVQ/s1600/yarn+octopus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQAOdZHenb_gnstOHbsBMNLcNkkTJDSYL_K1kw5VkZpcQoCY2DTrc7ozDpJlSR04vTrmRGFSJ8TWz0BHwfgAjplS-KaHEP7j62x_RWNpFPr8snaXAY0777nuCp9URHWHt5abP6VlZItVVQ/s640/yarn+octopus.jpg" width="480" /></a></div><br />
<span style="font-family: Trebuchet MS;">I came across <a href="http://www.marthastewart.com/how-to/braided-octopus-doll#slide_0">this gem</a> in the August issue of <em>Martha Stewart Living</em> and *knew* this was the project to bring me out of my crafting coma. The materials were easy enough - cotton yarn, scissors and a styrofoam ball, plus a little thread for the eyes. The instructions were simple, too. And with our little bundle on the way this winter, I thought this would be a lovely homemade token of Mama's love.</span><br />
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<span style="font-family: Trebuchet MS;">I'm happy with the way he turned out, though I think he could use a few touch ups and an accessory-- a bow tie perhaps? We shall see. You can find the step-by-step instructions for this little guy right <a href="http://www.marthastewart.com/how-to/braided-octopus-doll">here</a>.</span><br />
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<span style="font-family: Trebuchet MS;">Have a great weekend! x</span> Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com2tag:blogger.com,1999:blog-4138050277102222755.post-73711156310315210912010-09-07T14:43:00.000-04:002010-09-07T14:43:14.328-04:00summer on a stick<div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-SB40v5jsi32dun5YdD8PvPUSS2P5spD7QFpjQ_bzkR7NWwUnimLfQe1inqUZ13kLIeOcn0GmaW1uBgStZiYOIm3bMskfdEUqrpuoGqqc_pIvHvp2TtXkAYpBv19xKUGcqLUZbFfl25n/s1600/summer+sunflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-SB40v5jsi32dun5YdD8PvPUSS2P5spD7QFpjQ_bzkR7NWwUnimLfQe1inqUZ13kLIeOcn0GmaW1uBgStZiYOIm3bMskfdEUqrpuoGqqc_pIvHvp2TtXkAYpBv19xKUGcqLUZbFfl25n/s640/summer+sunflower.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">It was an absolutely gorgeous Labor Day weekend for us here in the Northeast US! And what better way to celebrate the long weekend than with a delicious grilled lunch, eaten outdoors and shared with family? Especially if the said meal combines all your summer favorites, and comes on a stick. Because everything is better on a stick (hot dogs, apples, ice cream-- think about it...).</span></div><br />
<span style="font-family: Trebuchet MS;">Succulent shrimp, smokey sausage, creamy red potatoes and sweet local corn, married by a super-simple-but-super-delicious garlic herb butter, come together in these skewers of summer awesomeness and the flavors are just <em>amazing</em>. This is the stuff I'll be dreaming about during the dreary, snowy months of winter. Not that I'm thinking about winter yet.</span><br />
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<div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Summer Shrimp Skewers</strong></span></div><div style="text-align: center;"><span style="font-family: Trebuchet MS;"><strong>with Garlic Herb Butter</strong></span></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">{<em>Recipe adapted from </em></span><a href="http://www.bhg.com/recipe/seafood/shrimp-boil-on-a-stick/"><em><span style="font-family: "Trebuchet MS", sans-serif;">Better Homes & Gardens</span></em></a><em><span style="font-family: "Trebuchet MS", sans-serif;">}</span></em><br />
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<span style="font-family: Trebuchet MS;">Serves 4</span><br />
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<span style="font-family: Trebuchet MS;">Ingredients:</span><br />
<ul><li><span style="font-family: Trebuchet MS;">12-15 fresh or frozen medium shrimp</span></li>
<li><span style="font-family: Trebuchet MS;">2 ears of fresh sweet corn</span></li>
<li><span style="font-family: Trebuchet MS;">1/2 pound baby red potatoes</span></li>
<li><span style="font-family: Trebuchet MS;">1/2 pound kielbasa (or other smoked sausage), cut into 1 inch pieces</span></li>
<li><span style="font-family: Trebuchet MS;">4 green onions, cut into 2-3 inch sections</span></li>
<li><span style="font-family: Trebuchet MS;">olive oil, for brushing</span></li>
<li><span style="font-family: Trebuchet MS;">salt & pepper to taste</span></li>
<li><span style="font-family: Trebuchet MS;">garlic herb butter*, for serving</span></li>
</ul><br />
<span style="font-family: Trebuchet MS;"><strong>1.</strong> If you're using frozen shrimp, thaw, then remove shells and devein. Remove the husks and silks from the corn, and cut cobs into ~1 inch pieces. [<em>Note: if you're using wooden skewers, the corn may be difficult -if not impossible- to skewer without almost stabbing yourself and/or snapping the skewer. If you don't have metal skewers, I would suggest breaking each ear in half and grilling them beside the skewers to save yourself the trouble.]</em> Soak wooden skewers for at least 20-30 minutes.</span><br />
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<span style="font-family: Trebuchet MS;"><strong>2.</strong> Cook the potatoes, covered, in boiling salted water for 5 minutes. Add the corn, and cook for an additional 5 minutes or until the veggies are tender. Drain and set aside to cool slightly. </span><br />
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<span style="font-family: Trebuchet MS;"><strong>3.</strong> Thread your shrimp, sausage, potatoes, onions and corn (if you can manage it) among five or six 10-inch skewers. </span><br />
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<span style="font-family: Trebuchet MS;"><strong>4.</strong> In a small bowl, combine some olive oil (more or less 1/4 of a cup) with salt and pepper to taste, and add any additional seasonings that float your boat. I used some garlic powder and a bit of paprika but you could use Old Bay, Italian seasoning, your favorite grilling rub, whatever you like. Brush the seasoned oil over the skewers (and corn, if grilling separately).</span><br />
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<span style="font-family: Trebuchet MS;"><strong>5.</strong> Grill skewers over medium-high heat for about 8 to 10 minutes or until your shrimp are bright pink and opaque, turning about half way through. Serve immediately with garlic herb butter, and lemon wedges if desired.</span><br />
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<span style="font-family: Trebuchet MS;">*Garlic Herb Butter</span><br />
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<span style="font-family: Trebuchet MS;">Melt approximately 1/4 cup butter with 1-2 minced garlic cloves over low heat. Allow the garlic-y goodness to permeate the melted butter for about 10 minutes, and add some fresh chopped herbs -like parsley straight out of the garden- right before removing from heat. </span><br />
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<span style="font-family: Trebuchet MS;">Dunk or drizzle your grilled skewers into the savory garlic butter, pour yourself a tall glass of lemonade and enjoy the rest of summer's bounty. x </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyU9k_yFL36LrFS7MIDmLpTnIs_AksJEg3AHTgauQxazRGYfcnSQ4AVzCN-bRKUusSh2HE5MOoFaNPOK-bw7no8i2JQgcfiD-6YEf2KD_I32x8iYZtMXt8otEJWsYSTXrjfO2OZi_wLS1/s1600/summer+shrimp+skewers+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyU9k_yFL36LrFS7MIDmLpTnIs_AksJEg3AHTgauQxazRGYfcnSQ4AVzCN-bRKUusSh2HE5MOoFaNPOK-bw7no8i2JQgcfiD-6YEf2KD_I32x8iYZtMXt8otEJWsYSTXrjfO2OZi_wLS1/s640/summer+shrimp+skewers+II.jpg" width="480" /></a></div>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com0tag:blogger.com,1999:blog-4138050277102222755.post-35935986759876774022010-08-30T11:00:00.002-04:002010-09-07T14:49:52.752-04:00she lives! + Italian comfort cravings<span style="font-family: "Trebuchet MS", sans-serif;">Its certainly been a while, hasn't it? <em>3 months</em> since my last post?!? Yeeesh.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">The truth is, from the end of May to early August I'd been battling some pretty debilitating morning sickness. Happy and exciting news, yes, but not so much for my foodie appetite. I subsisted on crackers, popsicles and flat soda for weeks on end, and spent many <em>many</em> hours kneeling in front of my toilet in gory reunions with the aforementioned foods. I could NOT bare to eat, cook, smell, touch, shop for, look at, write about or even <em>think</em> about food. Needless to say, this did not make for interesting blog material.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">The great news is that I'm finally into my second trimester, and food is my friend again! I can watch <a href="http://www.phantomgourmet.com/ShowPage.aspx">the Phantom Gourmet</a> and flip through <a href="http://www.marthastewart.com/everyday-food?src=footer">Everyday Food</a> without running to the bathroom! I can eat and drink things besides ginger ale! Hallelujah! I've spent the past few weeks catching up on all my fave foodie blogs, maggies and shows, and it has been <em>so</em> nice. I've missed you guys! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iZk0N5Jkr8tdltwCc6o8CjK5eWzg8dx_0LGfy2jlrnBLdKVcTLbec6brbFHT1-BYbfJPruPTbfI6r-_y0caj6L9Wbvs6BpU-MJ77u4gsLb7ZN6dBuzi4vQlu8rc6kDjtHo8wfP0nVLk8/s1600/baked+ziti+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iZk0N5Jkr8tdltwCc6o8CjK5eWzg8dx_0LGfy2jlrnBLdKVcTLbec6brbFHT1-BYbfJPruPTbfI6r-_y0caj6L9Wbvs6BpU-MJ77u4gsLb7ZN6dBuzi4vQlu8rc6kDjtHo8wfP0nVLk8/s640/baked+ziti+1.jpg" width="480" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> I've been craving Italian food like its nobody's business and so, I thought I'd come back from the dead and share this fave recipe with ya'll. Baked ziti isn't a dish that would normally come to mind as a typical end-of-summer meal but, its definitely something to keep in mind for the cooler nights that are becoming more common as we ease into fall.</span><br />
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<div style="text-align: center;"><span style="font-family: Trebuchet MS; font-size: large;"><strong>Baked Ziti</strong></span></div><br />
<span style="font-family: Trebuchet MS;">{<em>Recipe adapted from </em><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/baked-ziti-recipe2/index.html"><em>Food Network Kitchens</em></a>}</span><br />
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<span style="font-family: Trebuchet MS;">Serves: 6 - 8</span><br />
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<span style="font-family: Trebuchet MS;">Ingredients:</span><br />
<ul><li><span style="font-family: Trebuchet MS;">1 pound dried tubular pasta (ziti, penne, rigatoni, etc.)</span></li>
<li><span style="font-family: Trebuchet MS;">3 1/2 cups quick tomato sauce* (recipe follows)</span></li>
<li><span style="font-family: Trebuchet MS;">1 pound fresh or shredded mozzarella cheese </span></li>
<li><span style="font-family: Trebuchet MS;">3/4 cup grated Parmesan cheese</span></li>
<li><span style="font-family: Trebuchet MS;">salt & pepper</span></li>
</ul><br />
<span style="font-family: Trebuchet MS;"><strong>1.</strong> Preheat the oven to 400 degrees.</span><br />
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<span style="font-family: Trebuchet MS;"><strong>2.</strong> Cook pasta as directed until <em>al dente</em>, drain.</span><br />
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<span style="font-family: Trebuchet MS;"><strong>3.</strong> Toss the cooked pasta with the tomato sauce, a handful of shredded or cubed mozzarella, half the Parmesan and pepper to taste. Transfer mixture to an oiled 9 x 13 inch baking dish, and cover with the remaining mozzarella (thinly sliced if fresh) and Parmesan cheeses. Bake until lightly browned and hot, about 20 - 30 minutes. Serve immediately.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZ3xurIU0z1Kihedbt864UrNRlmNlCyqTEY39qKfT9oVcMqTejIvgiDIXGDl8tE6fPUXaFLco_PAcdTNhkMWu7XchKGOe_DqrksmuRrwb3Dc1re2wG5v1hl4PDyZhCYXxDGmPkZiIiZ7l/s1600/baked+ziti+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZ3xurIU0z1Kihedbt864UrNRlmNlCyqTEY39qKfT9oVcMqTejIvgiDIXGDl8tE6fPUXaFLco_PAcdTNhkMWu7XchKGOe_DqrksmuRrwb3Dc1re2wG5v1hl4PDyZhCYXxDGmPkZiIiZ7l/s640/baked+ziti+2.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">*Quick Tomato Sauce</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Yields: about 5 cups</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Ingredients:</span></div><ul><li><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">2 tablespoons extra-virgin olive oil</span></div></li>
<li><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1 pound sweet or spicy Italian sausages, casings removed and crumbled</span></div></li>
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<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1/4 of a medium onion, diced</span></div></li>
<li><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">3 cloves of garlic, chopped</span></div></li>
<li><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">3 1/2 cups (one 28 oz. can) whole, peeled canned tomatoes in puree, roughly chopped</span></div></li>
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<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">sprig of fresh thyme</span></div></li>
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<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">sprig of fresh basil</span></div></li>
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<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">salt & pepper </span></div></li>
</ul><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until just beginning to brown, then add the onion and garlic, and continue to cook until sausage is browned and onions are soft. Add the tomatoes and herbs, and bring mixture to a boil. Lower the heat, cover and simmer for about 10 minutes. Discard the herb sprigs, season with salt and pepper to taste. If not using immediately, sauce keeps covered for up to 3 days in the refrigerator or 2 months in the freezer.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Feel free to customize this recipe to your liking. I've used chicken sausages, ground meat (beef, chicken, turkey), dried herbs, and homemade marinara sauce in different variations and they're all great. You could also add sauteed veggies, sliced meatball, or even some red pepper flakes for a bit of a kick-- the possibilities are endless. The sauce is probably the best quick recipe I've come across in all my recipe searches, and its delicious over freshly cooked pasta if you just can't wait (oh, do I know that feeling!). This is an easy-peasy recipe and impossible to screw up, my friends.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Ah, it feels good to be back in Blogland :o)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">x</span></div>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com7tag:blogger.com,1999:blog-4138050277102222755.post-70308647766182894402010-05-21T10:30:00.002-04:002010-05-21T10:30:00.508-04:00bottom's up: Mexicola<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF15SGeUhflQrMHMhrfNtijDO4TeBZhyEmds-pDAt7GkRkFrDfpHmVe5v9cwWdNLNQNWslr91A2ZSmruiqBZYfvEedGmp9PuOLjoM9mMW2my437TZqOiakLrJRkESm0oC2M9OLJ2mafEo9/s1600/DSCF1155+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF15SGeUhflQrMHMhrfNtijDO4TeBZhyEmds-pDAt7GkRkFrDfpHmVe5v9cwWdNLNQNWslr91A2ZSmruiqBZYfvEedGmp9PuOLjoM9mMW2my437TZqOiakLrJRkESm0oC2M9OLJ2mafEo9/s400/DSCF1155+edit.jpg" width="300" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">A loooooong crazy week it has been, and I am ever so relieved that Friday has finally come! I have a fantastic weekend of music and mayhem ahead of me, so what better way to kick off this awesome weekend than with a fitting cocktail? I present to you the simpliest alcoholic beverage I've ever made: <strong>Mexicola</strong>.</span><br />
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<span style="font-family: Trebuchet MS;">I'm not a big drinker so, I never have a ton of spirits or mixers on hand when I'm in the mood for a drink-- and this is the perfect solution for such situations. A little tequila, a lime, some ice and a bottle of your favorite cola is all you need. 2 minutes later, you're ready for your own personal Happy Hour. Great by itself, with your favorite chips 'n dip, or accompanying grilled summer feasts. Naturally fitting for pre-gaming concerts, too.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vNZTyMW-8xujNo22bhYeNDeq3IWlGesNF0qZTgOdKhunBpXEobw3KWtZrJ-JZj0OOR2_Rh6pNk1P3VshcqxED26EPqoke8XNl1RDZa1Kg4RVgJ268SPEzMgdQVv2qUuoyOKaQ-IyRT9a/s1600/DSCF1161+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vNZTyMW-8xujNo22bhYeNDeq3IWlGesNF0qZTgOdKhunBpXEobw3KWtZrJ-JZj0OOR2_Rh6pNk1P3VshcqxED26EPqoke8XNl1RDZa1Kg4RVgJ268SPEzMgdQVv2qUuoyOKaQ-IyRT9a/s400/DSCF1161+edit.jpg" width="300" /></a></div><br />
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<div style="text-align: center;"><span style="font-family: Trebuchet MS; font-size: large;"><strong>Mexicola</strong></span></div><br />
<span style="font-family: Trebuchet MS;">{<em>recipe from <a href="http://www.amazon.com/gp/product/1405457821/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=075255882X&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0TG2DB22TQVH9D4PT7R4">the Cocktail Bible</a></em>}</span><br />
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<span style="font-family: Trebuchet MS;">Serves: 1</span><br />
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<span style="font-family: Trebuchet MS;">Ingredients:</span><br />
<ul><li><span style="font-family: Trebuchet MS;">2 measures white tequila (<em>I used about 1/2 a shot glass full</em>)</span></li>
<li><span style="font-family: Trebuchet MS;">1 measure freshly-squeezed lime juice (<em>from roughly 1/2 a lime</em>)</span></li>
<li><span style="font-family: Trebuchet MS;">cola of your choice</span></li>
<li><span style="font-family: Trebuchet MS;">lime slice, to garnish (optional)</span></li>
</ul><span style="font-family: Trebuchet MS;">Fill half a tall chilled glass with ice. Pour the tequila and lime juice over ice, top off with cola. Stir gently and garnish with lime slice if desired. </span><br />
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<span style="font-family: Trebuchet MS;">Staying dry tonight? Leave out the tequila for a refreshing mocktail. Also feel free to swap the lime for lemon, for an equally delicious but slightly unexpected drink.</span><br />
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<span style="font-family: Trebuchet MS;">Have a GREAT weekend! x</span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com0tag:blogger.com,1999:blog-4138050277102222755.post-2488032269106001772010-05-12T15:12:00.000-04:002010-05-12T15:12:31.384-04:00viva terra summer lust<span style="font-family: "Trebuchet MS", sans-serif;">I am generally not one for [non-Etsy] wish lists of Things-that-I-want-but-don't-need from online retailers. <a href="http://www.vivaterra.com/pls/enetrixp/!stmenu_template.main">Viva Terra</a> has been the one exception for me, as I've been pining for their beautiful eco-conscious wares for several years now. Some of their products are a little on the pricey side... which is exactly why you wait for sales like <a href="http://www.vivaterra.com/pls/enetrixp/!stmenu_template.main?complex_id_in=482007.826941..826941.cat">these</a> to pounce on long sought-after items. </span><span style="font-family: "Trebuchet MS", sans-serif;">Because if its eco-friendly AND on sale, it is completely justifiable. Right. ;)</span><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">Here are a handful of things I've been lusting over. Bright or beachy, all of them are geared for summertime, and make me long for the picnics and barbecues that celebrate the season.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6kIfbi4s3n4VVCFlCpPStGzu9lQx4FTJFqjt4ArnmiOKFavyycfTFgctVy8vQOrytnYJUTAIekjjb9tnXaR9ohtUvd08EB1Fd51hjWEMheBy9ZnF2HFhjXqQ0pRomif2-263Y4Uh9nQtN/s1600/viva+terra+summer+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6kIfbi4s3n4VVCFlCpPStGzu9lQx4FTJFqjt4ArnmiOKFavyycfTFgctVy8vQOrytnYJUTAIekjjb9tnXaR9ohtUvd08EB1Fd51hjWEMheBy9ZnF2HFhjXqQ0pRomif2-263Y4Uh9nQtN/s400/viva+terra+summer+1.jpg" width="400" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">Bright:</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1. <a href="http://www.vivaterra.com/pls/enetrixp/!stmenu_template.main?complex_id_in=482007.1062176.1062184.3741048.page">enamel stacked lunch box</a></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">2. <a href="http://www.vivaterra.com/pls/enetrixp/!stmenu_template.main?complex_id_in=482007.1062176.1062184.3259289.page">enamel flower tray</a></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">3. <a href="http://www.vivaterra.com/pls/enetrixp/!stmenu_template.main?complex_id_in=482007.1062176.1062184.1371661.page">Fiesta Sol mini bowls & saucers</a></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">4. <a href="http://www.vivaterra.com/pls/enetrixp/!stmenu_template.main?complex_id_in=482007.1062176.1062184.3778855.page">flowered enamel serving bowl</a></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijoTBbiGdJLUj0tVBGz89IYLs5NVhpK97amuQIubD-fyGPU8iPeCPd2kgAmrCw3PwgDZTF9vovsqn6F_PC25TPoNXZVtSR_4W5kqrFQFM3pAy1vr-legcJdk2OqrURYgjpZTr9I1K4khP0/s1600/viva+terra+summer+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijoTBbiGdJLUj0tVBGz89IYLs5NVhpK97amuQIubD-fyGPU8iPeCPd2kgAmrCw3PwgDZTF9vovsqn6F_PC25TPoNXZVtSR_4W5kqrFQFM3pAy1vr-legcJdk2OqrURYgjpZTr9I1K4khP0/s400/viva+terra+summer+II.jpg" width="400" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">Beachy:</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">5. <a href="http://www.vivaterra.com/pls/enetrixp/!stmenu_template.main?complex_id_in=482007.1062176.1062184.4181715.page">Egyptian recycled glass bowls</a></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">6. <a href="http://www.vivaterra.com/pls/enetrixp/!stmenu_template.main?complex_id_in=482007.4002626.4017858.3259384.page&mybuyscid=10763926684">recycled glass decanter set</a></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">7. <a href="http://www.vivaterra.com/pls/enetrixp/!stmenu_template.main?complex_id_in=482007.2561145.2561503.3665506.page">misprint garden message</a></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">8. <a href="http://www.vivaterra.com/pls/enetrixp/!stmenu_template.main?complex_id_in=482007.1062176.907958.3259278.page">recycled glass drink dispenser</a></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<span style="font-family: Trebuchet MS;">I can't get over that ingenious stacked lunch box. Not only is it practical but, its totally adorable and available in *both* of my favorite colors! It <em>will</em> be mine, oh yes, it will be mine!</span><br />
<span style="font-family: Trebuchet MS;">x</span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com4tag:blogger.com,1999:blog-4138050277102222755.post-22325112657450276392010-05-10T13:13:00.005-04:002010-05-12T15:20:03.422-04:00week night pasta for one<span style="font-family: "Trebuchet MS", sans-serif;">Cooking for one can be tricky. On nights when J is working late and I'm left to dine solo for the evening, I generally turn to something quick, easy, and inexpensive... which, normally leaves very little option for <em>healthy</em> or <em>imaginitive</em> (mac & cheese, anyone?) Last week, I found myself in this position but -with some leftovers, 2 store-bought ingredients, and a little creativity- I had a simple, tasty vegetarian dinner for one that didn't come out of a box. And it was <em>still</em> done in 20 minutes. </span><span style="font-family: "Trebuchet MS", sans-serif;">Amazing, right? I thought so, too.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6gN89amHUJRQhp_CKy5-9WJWGl7yJE4TUUq5YAWOGdnWSDpUsz8fCdVbjMNeKypS0Vuv19ai_FTdPvFCItKhvwSut2_G2dyM5nCZDfygW9Yffk5P4I7PovrOKf3xtCE6nnFx1PnW7JxvS/s1600/DSCF1131+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6gN89amHUJRQhp_CKy5-9WJWGl7yJE4TUUq5YAWOGdnWSDpUsz8fCdVbjMNeKypS0Vuv19ai_FTdPvFCItKhvwSut2_G2dyM5nCZDfygW9Yffk5P4I7PovrOKf3xtCE6nnFx1PnW7JxvS/s400/DSCF1131+edit.jpg" tt="true" width="300" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">We tried <a href="http://www.marthastewart.com/recipe/chicken-milanese-with-arugula-salad">chicken Milanese with arugula salad</a> earlier last week with great results but, had some leftover greens and red onion... which made me think of <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/pasta-with-brie-mushrooms-arugula-recipe-00000000023129/index.html">this</a> Real Simple dish I had stuffed in my recipe files ages ago. I also had that too-much-for-one-but-not-enough-for-two portion of gemelli leftover from a pasta salad of weeks passed; some handy chicken broth to sub for the wine and -$5 at Super Wal*Mart later- a small soft wedge of Brie and a carton of earthy creminis. It was meant to be.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I'm somewhat ashamed to admit it but, this was the first time I had *ever* cooked mushrooms or tried Brie cheese, and only the second time preparing arugula! I was rewarded for stepping out of my food comfort zone, though. The savory sauteed creminis and onions, peppery arugula and tangy Brie tossed with perfectly <em>al dente</em> gemelli was a delicious alternative to my stand-by boxed <a href="http://www.annies.com/">Annie's</a> (I still love you though, <a href="http://www.annies.com/our_people">Bernie</a>!)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyoRq079VLzI-tcr3lGhk1x9EiDxCMvNu9Uv9cd_jWN7QwMIokzQRgitg4FQCng-4SMxvOaI_zVVTdXoUbZ1lmhYlQNOE6QfYlaeH8IgHKzLxhwM_p6UzplRJ2cq4OlbNwNjrf1LMpTnOz/s1600/DSCF1143+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyoRq079VLzI-tcr3lGhk1x9EiDxCMvNu9Uv9cd_jWN7QwMIokzQRgitg4FQCng-4SMxvOaI_zVVTdXoUbZ1lmhYlQNOE6QfYlaeH8IgHKzLxhwM_p6UzplRJ2cq4OlbNwNjrf1LMpTnOz/s400/DSCF1143+edit.jpg" tt="true" width="300" /></a></div><br />
<div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Gemelli with Brie, Arugula & Mushrooms</strong></span></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">{<em>adapted from <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/pasta-with-brie-mushrooms-arugula-recipe-00000000023129/index.html">Real Simple</a></em>}</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Serves: 1</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<ul><li><span style="font-family: "Trebuchet MS", sans-serif;">1 heaping cup of dry gemelli, or other shaped pasta (penne, rotini, farfalle, ziti, etc.)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup reserved pasta cooking water</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tablespoon olive oil</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2-3 button or cremini, or 1 portobello mushroom, stems removed and caps cut into bite-sized wedges</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 of a small red onion, sliced</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">4 tablespoons chicken or vegetable broth (or dry white wine)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">salt and pepper, to taste</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 ounce of Brie, cut into small pieces</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">handful of fresh arugula, torn into bite-sized pieces</span></li>
</ul><span style="font-family: "Trebuchet MS", sans-serif;"><strong>1.</strong> Cook the pasta according to the package directions. *Remember* to reserve 1/4 cup of the cooking water. Drain the pasta and return it to the pot.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>2.</strong> While the pasta is cooking, heat the oil in a skillet over medium heat. Add the mushrooms and red onion, and cook 2-3 minutes tossing occassionally, until the mushrooms begin to release their juices. Add the broth (or wine), season with salt and pepper, and cook until the mushrooms begin to brown and the liquid reduces, about 5-6 minutes.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>3.</strong> Mix the Brie pieces with the warm pasta so that they start to melt. Pour the reserved cooking liquid over the Brie to facilitate melting, and toss together until the cheese is completely melted and the pasta is coated (if your Brie is being stubborn, place the pot over a still-warm or low heat burner, mixing constantly, until it is fully melted). Stir in the sauteed mushroom-onion mixture. Add the fresh arugula, toss and serve.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lU7T3wu3MPOtuBK5dcLSq_NxaI6tz2AccsvCs9bSW1woopAvXvSINSksM2zTKQArosQmhNIpu58ZEUpt9R29FQ7o3G5ZsTZp9knNkj4u1wWD-vSJmFMCKrKXbZor9WMoicuPsQdngFF4/s1600/DSCF1145+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lU7T3wu3MPOtuBK5dcLSq_NxaI6tz2AccsvCs9bSW1woopAvXvSINSksM2zTKQArosQmhNIpu58ZEUpt9R29FQ7o3G5ZsTZp9knNkj4u1wWD-vSJmFMCKrKXbZor9WMoicuPsQdngFF4/s320/DSCF1145+edit.jpg" tt="true" width="298" /></a></div><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Cooking for the fam? Check out the <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/pasta-with-brie-mushrooms-arugula-recipe-00000000023129/index.html">original</a> recipe (serves 4).</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Just a little FYI for you first-time fungus cooks like myself: button, cremini and portobello mushrooms are all the exact SAME species of mushroom, they're just picked at different points in their development. All are lovely and suited for this dish, though the smaller varieties (button and cremini) are the easiest to chop into perfectly bite-sized slices.</span><br />
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<span style="font-family: Trebuchet MS;"><strong>Do you have a favorite just-for-one recipe in your arsenal?</strong> </span><br />
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<span style="font-family: Trebuchet MS;">Share it with me in the comments! x </span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com2tag:blogger.com,1999:blog-4138050277102222755.post-7379360191234634322010-05-04T11:42:00.006-04:002010-05-10T13:22:55.523-04:00at long last: sweet spring bounty<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWNEcSJmENJEqgKp0b5g_0r_woXv8tiqSPNHo-xMgsjgxRW6cUyyrivtDmKDlYHwVfD6Uat4CbXCarKQCo8LxcAmja3W3v-n15kssjjRdvbukO0r4CKIAaWzv0LRJ-brG61Bjvv9aFs4j/s1600/DSCF1115+edit+text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWNEcSJmENJEqgKp0b5g_0r_woXv8tiqSPNHo-xMgsjgxRW6cUyyrivtDmKDlYHwVfD6Uat4CbXCarKQCo8LxcAmja3W3v-n15kssjjRdvbukO0r4CKIAaWzv0LRJ-brG61Bjvv9aFs4j/s400/DSCF1115+edit+text.jpg" tt="true" width="272" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">While it has -technically- been spring here in New England for the last month and a half, we have finally started experiencing that warm, sunny weather in more recent weeks... which means, we're <em>just now</em> getting a taste of all that wonderful spring produce that many of you in warmer climates have been enjoying for the past month. I was pleasantly surprised to find artichokes! and asparagus! and rhubarb! as I shopped for groceries last weekend, and it was a welcome sight. To celebrate, I made good use of some of this late spring bounty (and a strawberry sale!) with a nostalgic sweet spring salad.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Strawberries <em>with spinach</em>? Yes. An odd combination, I know. I remember trying this salad for the first time as a tween and being utterly horrified at first... and utterly wowed at the fact that leafy greens and juicy fruit make such a wonderful pair. The sweet poppy dressing marries these two ingredients so nicely, and really makes this a stand-out salad. It makes a fresh and interesting side dish for any warm-weather meal, and can hold its own </span><span style="font-family: Trebuchet MS;">as a light-but-delicious lunch.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnOYn0tORfW6vNYPmlwwm5xxfRKHVsWTqldFDMkKaU0qP_1lm62VAM1W6EidIDssoho7GSVHySptJUqZEHdvy7B9AEuA5lYZstKil_1Deo1e6_rW1A8ceTR9nXH10bICmPu277U7Yu5dN/s1600/DSCF1127+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnOYn0tORfW6vNYPmlwwm5xxfRKHVsWTqldFDMkKaU0qP_1lm62VAM1W6EidIDssoho7GSVHySptJUqZEHdvy7B9AEuA5lYZstKil_1Deo1e6_rW1A8ceTR9nXH10bICmPu277U7Yu5dN/s400/DSCF1127+edit.jpg" tt="true" width="302" /></a></div><br />
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<div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Strawberry-Spinach Salad</strong></span></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>with Sweet Poppy Dressing</strong></span></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">{<em>adapted from </em><a href="http://allrecipes.com/Recipe/Strawberry-Spinach-Salad-I/Detail.aspx"><em>AllRecipes</em></a>}</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Serves: 4</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>For the salad:</strong></span><br />
<ul><li><span style="font-family: "Trebuchet MS", sans-serif;">10 ounces fresh spinach, rinsed, dried & torn into bite-size pieces (<em>I just used baby spinach</em>)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 quart of fresh strawberries, cleaned, hulled and sliced</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup almonds, toasted and chopped or slivered</span></li>
</ul><span style="font-family: "Trebuchet MS", sans-serif;"><strong>For the dressing:</strong></span><br />
<ul><li><span style="font-family: "Trebuchet MS", sans-serif;">2 tablespoons sesame seeds</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tablespoon poppy seeds</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup sugar</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup olive oil</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup balsamic vinegar</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 teaspoon paprika</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 teaspoon Worcestershire sauce</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 tablespoon minced onion</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 strips of cooked bacon, crumbled/finely chopped (optional)</span></li>
</ul><span style="font-family: "Trebuchet MS", sans-serif;"><strong>1.</strong> In a medium bowl, whisk together all of the dressing ingredients until combined. Cover and chill for one hour.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>2.</strong> In a large bowl, combine the spinach, strawberries and toasted almonds. Drizzle dressing over salad, and toss to coat. (<em>It was recommended in the original recipe that the dressed salad be chilled for 10 minutes before serving but, I found this step unneccessary... and kinda gross.)</em></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8LEUs86B0lfsqZcukX1Fkx3sd-16w5jy1FN0LhT_r3XnDXZkRfckbS20tkdx8wZb2X9lZx7RLW5NBTEkcgeL66aGk2kpOjD2bVpQBka5WbO7_ltv6sZ9TPB5nNWoHJxpem56ErmMy68u/s1600/DSCF1113+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8LEUs86B0lfsqZcukX1Fkx3sd-16w5jy1FN0LhT_r3XnDXZkRfckbS20tkdx8wZb2X9lZx7RLW5NBTEkcgeL66aGk2kpOjD2bVpQBka5WbO7_ltv6sZ9TPB5nNWoHJxpem56ErmMy68u/s400/DSCF1113+edit.jpg" tt="true" width="300" /></a></div><br />
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<span style="font-family: Trebuchet MS;">I'm thinking that adding some grilled chicken - perhaps glazed with a bit of that fantastic poppy dressing - would make an amazing summertime dinner with this salad. Further experimentation is needed. </span><span style="font-family: Trebuchet MS;">x</span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com5tag:blogger.com,1999:blog-4138050277102222755.post-44902064004672452132010-04-28T11:45:00.003-04:002010-05-06T11:03:03.859-04:00mmt ingredient challenge<span style="font-family: "Trebuchet MS", sans-serif;">In my favorite online community, I've helped launch a monthly creative challenge of sorts, just for fun and 'cause I'm into nerdy things like that. Last weekend, I was finally able to complete my <strong>Cooking Ingredient Challenge</strong> and I'd thought I share my entry here. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">The challenge posed was basically to create a dish or a meal using ingredients from a list of 10 items-- the more included, the better. I ended up using 8 out of the 10 given ingredients in an unexpected Saturday lunch and I'm pretty happy with the results. The "fries" are definitely keepers-- crispy and flavorful without being overly indulgent. I was worried that they'd be limp and flavorless but, I didn't miss the deep fryer <em>at all</em>. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Anyway, here 'tis! (With challenge ingredients in <strong>bold</strong>.)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1Nze_ED7T2XC5ZKOY0W1ySPwUYQiNjOnkrgmtVZ9nMnmujoi4Cxvg0tZM3ZogeE-DUpNO00t_gqp8qzndtrEHGGx47MhQuGC7GScGpOaURDNbjoLK8Lr4reDjGyOPVtY75aRTix0QzE1/s1600/MM+april+challenge+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1Nze_ED7T2XC5ZKOY0W1ySPwUYQiNjOnkrgmtVZ9nMnmujoi4Cxvg0tZM3ZogeE-DUpNO00t_gqp8qzndtrEHGGx47MhQuGC7GScGpOaURDNbjoLK8Lr4reDjGyOPVtY75aRTix0QzE1/s400/MM+april+challenge+2.jpg" tt="true" width="400" /></a></div><div align="center"><br />
</div><div style="text-align: center;"><strong><span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span><span style="font-family: "Trebuchet MS", sans-serif;">Turkey-Avocado Club Wrap </span></span></strong></div><div style="text-align: center;"><strong><span style="font-family: "Trebuchet MS", sans-serif;">with Sweet Potato "Fries"</span></strong></div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>For the wrap:</strong></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span></span><br />
<ul><li><span style="font-family: "Trebuchet MS", sans-serif;">medium-sized flour <strong>tortillas</strong> </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">sliced roast <strong>turkey breast</strong></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">sliced <strong>swiss cheese</strong></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">lettuce</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">tomato, sliced</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><strong>avocado</strong>, sliced, with a squeeze of lime</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1-2 slices of cooked bacon</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">mayonnaise, or condiment of your choice</span></li>
</ul><span style="font-family: "Trebuchet MS", sans-serif;">Self explanatory but, just for good measure: spread a bit of whatever condiment you're using in the middle of the tortilla; layer the sliced turkey, swiss, lettuce, tomato, avocado and bacon as you see fit; tuck in the outer edges of the tortilla and roll up your wrap. Slice in half to serve. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Feel free to add in or substitute anything else that strikes your fancy-- some red onion, pickles, chipotle mayo, honey mustard, sliced ham, roast beef or tuna salad would be awesome in this, too.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"> <strong>F</strong></span><span style="font-family: "Trebuchet MS", sans-serif;"><strong>or the fries:</strong></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">{<em>recipe from <a href="http://www.wholeliving.com/recipe/baked-sweet-potato-fries">Body+Soul</a></em>}</span><br />
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</span><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span><br />
<ul><li><span style="font-family: "Trebuchet MS", sans-serif;">2 sweet <strong>potatoes</strong>, skin on, scrubbed and cut into 4-inch sticks, about 1/2 inch thick</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">vegetable oil</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3 large <strong>egg</strong> whites</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://www.wholeliving.com/recipe/mediterranean-spice">Mediterranean spice</a> (<strong>oregano & thyme</strong>, salt, <strong>garlic</strong> powder)</span></li>
</ul><span style="font-family: "Trebuchet MS", sans-serif;"><strong>1.</strong> Preheat oven to 450 degrees with racks in the upper and middle positions. Line two baking sheets with parchment paper and rub with oil.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>2.</strong> Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>3.</strong> In a large bowl, whisk egg whites until frothy, add spice mix, and whisk to blend. Working in batches, toss the sweet-potato pieces in the seasoned egg whites, letting the excess liquid drip back into the bowl. Place in a single layer on prepared baking sheets. Bake 10 minutes, then flip pieces over with a spatula. Rotate baking sheets from front to back and from one rack to the other. Bake until dark golden brown, about 15 minutes. Serve immediately.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">You'll have to excuse the odd photo-- I just wanted to snap a quick pic so I could dig in! And now I'm craving those sweet potato fries again... x</span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com2tag:blogger.com,1999:blog-4138050277102222755.post-11895395180749842132010-04-22T15:11:00.001-04:002010-04-22T15:14:26.656-04:00holy matrimony<span style="font-family: "Trebuchet MS", sans-serif;">Its hard for me to believe but, my husband and I celebrated our first wedding anniversary this week. And what a year it has been! I wanted to celebrate with a homemade dinner reminiscent of our fabulous Jamaican honeymoon: juicy roasted jerk chicken with ubiquitous rice and peas (Jamaica's version of beans 'n rice). Simple enough, right?</span> <br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I sought out traditional Jamaican recipes. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I researched exotic ingredients and cooking methods.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I spent 2 days prepping-- chopping, grinding, marinating, soaking.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I followed the directions to a T.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">And the resulting meal was AWFUL.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Looking back, I was naive to think that I could recreate the flavor of chicken that has been cooked in a specialized jerk pit and smoked to perfection by pimento wood, in my crappy electric stove. Its just <strong>not</strong> the same. There was something off about my jerk paste as well-- I suspect too much allspice, and no garlic or ginger (neither were in the recipe I used but, seemed to pop up in other jerk recipes I saw). As for the rice, I have no idea what the hell happened. The beans were under-cooked, the rice was over-cooked and the spice level rendered any salvageable morsels completely inedible. I pride myself on being a decent cook and this flavor fail was a major source of shame to me. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">My saving grace was a simple fruit salad I found in my search for Jamaican recipes, called matrimony. (I mean, what better dessert could there be to celebrate the anniversary of our marriage than a dish called <em>matrimony</em>?) Traditionally this is made with oranges and <a href="http://en.wikipedia.org/wiki/Chrysophyllum_cainito">star apple</a> - a fruit native to Jamaica and next to impossible to find this far north - so this recipe substitutes a combo of pear and apple. The fruit is simply dressed and seasoned with just a pinch of nutmeg-- a light, lovely post-dinner treat. Or, in our case, <em>dinner</em>.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72MrrfvUCt-P6gXE4CqGVYLzxDR6-uS6ZvR2PBz0uDXQtQED9-aVqgjoEYwSuwwGsAskTxuasf7ccNC27N3IdgAV1tSB10epms8E8shhxjJUOK0itECtQKlDxHcAFc-KL5wNtWHWbcLWJ/s1600/DSCF1072+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72MrrfvUCt-P6gXE4CqGVYLzxDR6-uS6ZvR2PBz0uDXQtQED9-aVqgjoEYwSuwwGsAskTxuasf7ccNC27N3IdgAV1tSB10epms8E8shhxjJUOK0itECtQKlDxHcAFc-KL5wNtWHWbcLWJ/s400/DSCF1072+edit.jpg" width="300" wt="true" /></a></div><br />
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<div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Matrimony</strong></span></div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><span style="font-family: "Trebuchet MS", sans-serif;">{<em>recipe from <a href="http://www.blogger.com/goog_805609034">Sky Juice and Flying Fish: Traditional Caribbean</a></em><a href="http://www.amazon.com/Sky-Juice-Flying-Fish-Traditional/dp/0671681656/ref=sr_1_1?ie=UTF8&s=books&qid=1271962236&sr=8-1"> <em>Cooking</em></a>}</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Serves: 6</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span><br />
<ul><li><span style="font-family: "Trebuchet MS", sans-serif;">1 ripe pear, peeled, cored & diced</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 apple, peeled, cored & diced</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 oranges, supremed</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup condensed milk</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">grated nutmeg, to taste</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">(I also added a pinch of cinnamon, too)</span></li>
</ul><span style="font-family: "Trebuchet MS", sans-serif;"><strong>1.</strong> Place the diced pear and apple in a medium bowl, add orange sections and mix. Sweeten with condensed milk and nutmeg, and toss to combine. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>2.</strong> Let chill for at least one hour before serving. Serve chilled.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUUHXr41ZPk3wd8PrZKM2w7mVQdRHsa1uLs5dULHnEX5v9SlDeX9NxZ4bd2hl1LAcbTvcnq4CVulRvhlSWqjXdsCAsIErMqXIFGDJQGRb_jAtje6q-e_OwXGfOOj1yy2GpL-bnf9MdSag/s1600/DSCF1064+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUUHXr41ZPk3wd8PrZKM2w7mVQdRHsa1uLs5dULHnEX5v9SlDeX9NxZ4bd2hl1LAcbTvcnq4CVulRvhlSWqjXdsCAsIErMqXIFGDJQGRb_jAtje6q-e_OwXGfOOj1yy2GpL-bnf9MdSag/s400/DSCF1064+edit.jpg" width="300" wt="true" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Thankfully, our meal turn-out was not reflective of our marriage and we were able to laugh off my disastrous attempt at authentic Jamaican cooking. Looks like we have yet another good reason to go back. x </span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com4tag:blogger.com,1999:blog-4138050277102222755.post-73126088602064154082010-04-20T15:07:00.005-04:002010-05-12T15:28:20.777-04:00the cookie cure<span style="font-family: "Trebuchet MS", sans-serif;">Like I <a href="http://cherrydarlings.blogspot.com/2010/04/so-fresh-so-clean.html">mentioned</a> last week, I've been feeling a bit blue lately-- and what better cure for the blues than a batch of fresh-baked cookies? </span><span style="font-family: "Trebuchet MS", sans-serif;">Not just <em>any</em> cookies, though. I needed something a little different... but still comforting and somewhat familiar. And thus, my Cure-All macadamia white chocolate chip cashew butter cookies were born. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrlLvYN50OQ4r0D1lspBCOEa0865KyLodPAf-t3NZ1IpdHVcG7QM2LZrXZcxfp3ipSJuy513cvUbJ0eAezSmgQpnJ6eltzUr8C59Njb-hpcuZgd_zWGjpvRZGZSiknbY-yXMqWW7HS7Iq/s1600/dont+worry+eat+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrlLvYN50OQ4r0D1lspBCOEa0865KyLodPAf-t3NZ1IpdHVcG7QM2LZrXZcxfp3ipSJuy513cvUbJ0eAezSmgQpnJ6eltzUr8C59Njb-hpcuZgd_zWGjpvRZGZSiknbY-yXMqWW7HS7Iq/s400/dont+worry+eat+cookies.jpg" width="400" wt="true" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I am in *love* with this flavor combination. My husband --who has a habit of dipping pieces of chocolate into peanut butter as a snack (weirdo)-- surprised me one day with a square of white chocolate dipped into some precious, coveted cashew butter. I'm not crazy about white chocolate but, it was so creamy and delicious that I had to make something with those two ingredients. And you just can't go wrong with cookies. EVER.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTKySEh5RwRIq8GgchJla9u95DqgyJ5f8hfGKPyIXD0yt8ppCsBiek1gG1Za_2PKON6Oddpf2zYZUl8D4SZ_151_Gn9g_S0uT9vRptufpCfiaQRJycxRSHUX7bhHKTvx9GcU0hgGptj5Y/s1600/DSCF1036+EDIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTKySEh5RwRIq8GgchJla9u95DqgyJ5f8hfGKPyIXD0yt8ppCsBiek1gG1Za_2PKON6Oddpf2zYZUl8D4SZ_151_Gn9g_S0uT9vRptufpCfiaQRJycxRSHUX7bhHKTvx9GcU0hgGptj5Y/s400/DSCF1036+EDIT.jpg" width="322" wt="true" /></a></div><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">After experimenting with a few recipes, the best and final version is actually a modified JOC recipe for classic <a href="http://www.thejoykitchen.com/recipe.lasso?recipe=1145&menu=one">peanut butter cookies</a>. Despite the difference in texture between traditional PB and cashew butter (the latter, like most natural nut butters, is more runny), the cookies still have the familiar crisp edges and rich gooey insides-- <em>exactly</em> what I was going for. The addition of white chocolate bits and roasted macadamia nuts sweetens the deal and gives these little beauties the perfect touch of crunch. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXz1CWXTyYoGiSrQ-68to31DJC0IEXHamUKYLkD_FpK_6UtQmDnu1eIgOnWfFH6QA1n466EW_F6qWNZZhw660T3h9KiMXRW_Baap4OPaNEGPLdQaDufQCYr3tg0Wp8zjnmAV7CIbrsn4Yz/s1600/DSCF1045+EDIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXz1CWXTyYoGiSrQ-68to31DJC0IEXHamUKYLkD_FpK_6UtQmDnu1eIgOnWfFH6QA1n466EW_F6qWNZZhw660T3h9KiMXRW_Baap4OPaNEGPLdQaDufQCYr3tg0Wp8zjnmAV7CIbrsn4Yz/s400/DSCF1045+EDIT.jpg" width="300" wt="true" /></a></div><br />
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<div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Cure-All Cookies</strong></span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">{<em>adapted from </em><a href="http://www.thejoykitchen.com/recipe.lasso?recipe=1145&menu=one"><em>JOC</em></a><em>, 2006</em>}</span></div><br />
<div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span></div><div style="text-align: left;"><ul><li><span style="font-family: Trebuchet MS;">1 ½ cups all-purpose flour</span></li>
<li><span style="font-family: Trebuchet MS;">½ teaspoon baking soda</span></li>
<li><span style="font-family: Trebuchet MS;">1/3 cup unsalted butter, softened</span></li>
<li><span style="font-family: Trebuchet MS;">½ cup sugar</span></li>
<li><span style="font-family: Trebuchet MS;">½ cup packed brown sugar</span></li>
<li><span style="font-family: Trebuchet MS;">1 large egg</span></li>
<li><span style="font-family: Trebuchet MS;">1 cup cashew butter</span></li>
<li><span style="font-family: Trebuchet MS;">½ teaspoon vanilla</span></li>
<li><span style="font-family: Trebuchet MS;">¾ cup white chocolate chips</span></li>
<li><span style="font-family: Trebuchet MS;">¼ cup roasted macadamia nuts, coarsely chopped</span></li>
</ul></div><span style="font-family: "Trebuchet MS", sans-serif;"><strong>1.</strong> Preheat the oven to 375°F. Grease or line 2 cookie sheets. Whisk the flour and baking soda together in a small bowl, and set aside.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>2.</strong> In a large bowl, beat the butter and sugars together until well blended. Add in the egg, cashew butter and vanilla, and beat to combine. Stir in the flour mixture until blended. Gently fold in the white chocolate chips and chopped nuts.</span><br />
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<span style="font-family: Trebuchet MS;"><strong>3.</strong> Shape dough into 1-inch balls and arrange about 2 inches apart on the cookie sheets. Flatten dough with your fingers, a flat-bottomed glass, or a fork (don't skip this step or the cookies won't bake properly). Bake 1 sheet at a time, 10 to 12 minutes until the edges are golden brown. Allow cookies to set up on the sheet for a minute before moving to a wire rack to cool completely. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsupCUNMGRriFdAIsrW1PdUO5nI9C6jveVSp1VnIw65J5twP6g77bl_E8TMibMQklc3D975BstYYa_sZxZZYmtgJewMEw_NbZP0fEVqmB5FkPlzEiYDm9FcESJs8_nuT4yXeUymsPM8chv/s1600/DSCF1057+EDIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsupCUNMGRriFdAIsrW1PdUO5nI9C6jveVSp1VnIw65J5twP6g77bl_E8TMibMQklc3D975BstYYa_sZxZZYmtgJewMEw_NbZP0fEVqmB5FkPlzEiYDm9FcESJs8_nuT4yXeUymsPM8chv/s400/DSCF1057+EDIT.jpg" width="300" wt="true" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">If you're not into cashews, substitute classic peanut, creamy almond or rich hazelnut butters. Also, </span><span style="font-family: "Trebuchet MS", sans-serif;">feel free to swap out the white chocolate chips and macadamia nuts for semi-sweet chocolate bits, toasted cashews, slivered almonds, or whatever else you're craving-- </span><span style="font-family: "Trebuchet MS", sans-serif;">go nuts :-) </span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">x</span></div>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com0tag:blogger.com,1999:blog-4138050277102222755.post-16921787894507972412010-04-16T12:00:00.002-04:002010-04-16T12:04:17.701-04:00april showers...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaNRnbfTMG2Jcb7-o4b-kIjf0lkkmQLG-U-ycphbZOxyNmSvuGmRr3qhxKwnuLHyZ9JxtBP7RUg-NU35-idbyh6-37EmIo-DSmM7Bp69EwMo1nXGYMN-RdUkZLeZa4EBpxXQZiaqejwKQ/s1600/garden+polaroids.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaNRnbfTMG2Jcb7-o4b-kIjf0lkkmQLG-U-ycphbZOxyNmSvuGmRr3qhxKwnuLHyZ9JxtBP7RUg-NU35-idbyh6-37EmIo-DSmM7Bp69EwMo1nXGYMN-RdUkZLeZa4EBpxXQZiaqejwKQ/s400/garden+polaroids.jpg" width="400" wt="true" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">The weekend is almost here! <strong>Yay!</strong></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Its due to rain 'round here all weekend long which, is kind of a bummer-- but all those pretty new blooms need waterin', right? I'm going to make the best of being indoors and get some long-postponed scrapbooking done. How 'bout you?</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I'll leave you with some delicate spring blooms from my mom's garden: lovely lavender <a href="http://en.wikipedia.org/wiki/Hyacinth_(plant)">hyacinths</a> and <a href="http://en.wikipedia.org/wiki/Sweet_violet">sweet violas</a>. Because pretty fleurs make the rain worth enduring :-) </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Until Monday! x</span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com0tag:blogger.com,1999:blog-4138050277102222755.post-57451009222462330752010-04-13T13:32:00.003-04:002010-04-13T13:38:56.856-04:00so fresh, so clean<span style="font-family: "Trebuchet MS", sans-serif;">I had a bomb dropped on me last week, friends. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Come June 1st: I'm being laid off. A pretty stale piece of news but --in this uncertain economy-- not all that uncommon, I'm afraid. At least I've got this place and some lovely spring weather to keep me occupied during my limbo. That's my best attempt at a silver lining for now, anyway.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Since I've been a little down in the dumps, I've abandoned my kitchen almost entirely. I <em>have</em> been doing quite a bit of cleaning, though. I'm no neat freak but, sometimes giving the abode a good clean is a great de-stressor and makes me feel accomplished-- how about you? </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDr96Z_hUWA90h8Kg4CzlVjw-MVS3a7ldPpXAzZkZ8QfdfokoMfT8FmlM3zRsEecCUW7yHAC0aNOJArOUbd8tZmmPlm4kTIymw8qwwJ4a6HL1dNzFwGVMtb82AoD9JHQeLss8zhxoTTD8H/s1600/DSCF1023+text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDr96Z_hUWA90h8Kg4CzlVjw-MVS3a7ldPpXAzZkZ8QfdfokoMfT8FmlM3zRsEecCUW7yHAC0aNOJArOUbd8tZmmPlm4kTIymw8qwwJ4a6HL1dNzFwGVMtb82AoD9JHQeLss8zhxoTTD8H/s400/DSCF1023+text.jpg" width="300" wt="true" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><span style="font-family: "Trebuchet MS", sans-serif;">As I cleaned, I successfully tested some <strong>DIY linen water</strong> that I'd been dying to make since I'd seen it in last summer's issue of <a href="http://www.stampington.com/html/greencraft_volume1.html#inside">GreenCraft</a>. I think this would be a quick and useful project for those of you in the midst of spring cleaning.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Linen water is a great way to keep your home smelling fresh-- without any harsh chemicals or over-bearing scents. More importantly, you can make your own with simple ingredients and recycle a used spray bottle in the process. Its great for spritzing anywhere that could use a bit of freshening: bed sheets, blankets, curtains, gym bags, upholstered furniture, carpet & rugs, pet areas, laundry hampers or even in your car. Just be sure that the components of the linen water won't alter or damage your fabric before using.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPlzH827tj4O1Mf6MheDF9PrHKSdptNVH4x0Cnj8Gxa4EEQUGpKH-J-dM2YFh5gz8YlOD_czrYd6bnKI6fSVpWhraLQKeUFwpgmGtHj9ThJHHEp4tgE4EmKVdmyWGelZbkOI7KrB6TM1t/s1600/DSCF0996+EDIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPlzH827tj4O1Mf6MheDF9PrHKSdptNVH4x0Cnj8Gxa4EEQUGpKH-J-dM2YFh5gz8YlOD_czrYd6bnKI6fSVpWhraLQKeUFwpgmGtHj9ThJHHEp4tgE4EmKVdmyWGelZbkOI7KrB6TM1t/s400/DSCF0996+EDIT.jpg" width="300" wt="true" /></a></div><br />
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<div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>DIY Linen Water</strong></span></div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">{<em>from <a href="http://www.stampington.com/html/greencraft_volume1.html#inside">GreenCraft Magazine</a>, Summer 2009</em>}</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Materials:</span><br />
<ul><li><span style="font-family: "Trebuchet MS", sans-serif;">2 1/2 cups mineral water</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">5 ml. essential oil of your choice</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/8 cup vodka</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">a used spray bottle, washed and dried</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">printable labels (optional)</span></li>
</ul><span style="font-family: "Trebuchet MS", sans-serif;"><strong>1.</strong> Combine the vodka and essential oil.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>2.</strong> Add mineral water to the vodka-oil mixture, and pour into a clean spray bottle.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>3.</strong> Spritz at will!</span><br />
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</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I recommend citrus fruits for your essential oil (lemon, orange, grapefruit, etc.) because they exude a freshness that I just <em>love</em> but, if there is another scent you'd prefer, go for it. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Also, I made some labels for mine on printer-friendly sticker sheets. <a href="http://www.creaturecomfortsblog.com/">Creature Comforts</a> has a variety of cute *free* options right <a href="http://www.creaturecomfortsblog.com/projects-freebies/">here</a>, for personal use only please.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Now that I think about it, you could even dress this project up as part of a gift basket for a thoughtful housewarming gift or maybe a simple Mother's Day present. Give the gift of freshness </span><span style="font-family: "Trebuchet MS", sans-serif;">:-)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">x</span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com3tag:blogger.com,1999:blog-4138050277102222755.post-6576933356159427462010-03-30T14:51:00.003-04:002010-03-30T15:05:28.329-04:00pastry the lazy way<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGifCL_RhuiSOzJTDTIoqazC6P-kNmzDylrWEeNgJV14ggaSgWbGkY7vidyI-Qxl0n2wByneVZ14-CN3LoohYWkoP9379MIiO3JVCsA0mFF1WZMVnimVb7jIJVsaWSiAXF1UCixVdUmgq8/s1600/napoleon+edit+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGifCL_RhuiSOzJTDTIoqazC6P-kNmzDylrWEeNgJV14ggaSgWbGkY7vidyI-Qxl0n2wByneVZ14-CN3LoohYWkoP9379MIiO3JVCsA0mFF1WZMVnimVb7jIJVsaWSiAXF1UCixVdUmgq8/s400/napoleon+edit+II.jpg" width="300" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">As I mentioned on Friday, my husband's grandmother, <strong>MD</strong>, visited with us over the weekend. She is by FAR the coolest grandma I've ever met (we took her to get her nose pierced for Christmas last year if that's any indication) and I treasure having her around since losing both of my grandmothers years ago. </span><span style="font-family: "Trebuchet MS", sans-serif;">Well, I wanted to shower her with all kinds of homemade goodies from my kitchen - including a show-stopping <strong>chocolate-glazed Napoleon</strong> - when she was up north. Despite all my planning and preparations, I didn't end up cooking <em>a damn thing </em>during her visit. I didn't even toast my own bagel.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Dcp0m4_Rzqach1zycdQIS6OrUwCbC1_7QQjb5tSacZ7Nbn54dlDdVt01lazKZeHOPdMi_X6g188_L1u80__Zg39VW0S70B67P0zOBFNoP3BHGxGqpfeykRrAhf9OV7k70dl3JspoRwn6/s1600/chopped+choc+edit+I.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Dcp0m4_Rzqach1zycdQIS6OrUwCbC1_7QQjb5tSacZ7Nbn54dlDdVt01lazKZeHOPdMi_X6g188_L1u80__Zg39VW0S70B67P0zOBFNoP3BHGxGqpfeykRrAhf9OV7k70dl3JspoRwn6/s400/chopped+choc+edit+I.jpg" width="300" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">We didn't have much time to spend with her so, we opted for pizza, beer and munchies instead of the spring feast I had planned. As much as I love cooking (<em>especially</em> for those I adore) I'm glad that I let go of my plans. The time that I would have been chopping, boiling, sauteing, and baking was spent laughing, joking, shopping, and catching up with her. Initially, I was a little disappointed that we wouldn't be having a proper dinner but, it was definitely time well spent. And you know what? Taking a little break from cooking was kinda nice. (There, I said it. Now don't tell my husband.) </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJKI4mzoMA8PmfW8rc3uuVewkqp9AnXN4q_xlJ3mQbTwyihUTVgzqi4Tp9QOHmPstVX-wuDb1InIJBt9XvNodWxt7wWllhCo6vozdbTT0iFHRWqRKdNPVQkCGLfVmY7BOfPqm1FdjXBhl/s1600/chopped+choc+edit+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJKI4mzoMA8PmfW8rc3uuVewkqp9AnXN4q_xlJ3mQbTwyihUTVgzqi4Tp9QOHmPstVX-wuDb1InIJBt9XvNodWxt7wWllhCo6vozdbTT0iFHRWqRKdNPVQkCGLfVmY7BOfPqm1FdjXBhl/s400/chopped+choc+edit+II.jpg" width="300" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Come Sunday though, I was itchin' to get back in the kitchen. And since I already had all the ingredients, I decided to make that chocolate-glazed Napoleon in honor of MD. I took a few short-cuts to expedite the process and it was <em>still</em> a project-- but the results were well worth it. My quick 'n dirty Napoleon doesn't even compare to Martha's exquisitely assembled pastry - in fact, my rushed assembly mixed with crappy lighting makes this treat look rather sloppy - but don't be fooled. It was <strong>a-freakin-mazing</strong>. One bite oozing with pastry cream, and I'm sure you'd agree.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeo64dpsUL3oPjcfjkK9bVTP7QmT-VuytMlBDcEQ0jZjws0UxBRyjJ5N0s1rbMeB1F55x6J_RZgjDrvL8go-G2ASnBTV3BvrBKY11lZEfqfU3nm4WD2CQMuLyB-86KC8DH10eV86PyolbY/s1600/napoleon+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeo64dpsUL3oPjcfjkK9bVTP7QmT-VuytMlBDcEQ0jZjws0UxBRyjJ5N0s1rbMeB1F55x6J_RZgjDrvL8go-G2ASnBTV3BvrBKY11lZEfqfU3nm4WD2CQMuLyB-86KC8DH10eV86PyolbY/s400/napoleon+edit.jpg" width="362" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Lazy Lady's Chocolate-glazed Napoleon</strong></span></div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">{<em>adapted from </em><a href="http://www.amazon.com/Martha-Stewart-Living-Annual-Recipes/dp/0848725417/ref=sr_1_3?ie=UTF8&s=books&qid=1269957375&sr=8-3"><em>Martha Stewart Living Annual Recipes 2003</em></a>}</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Serves: 4 - 6 </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span><br />
<ul><li><span style="font-family: "Trebuchet MS", sans-serif;">1 package frozen pre-made puff pastry dough, thawed</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/3 cup heavy cream</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 1/2 ounces semisweet chocolate, coarsely chopped</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 teaspoon corn syrup</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 ounce white chocolate, coarsely chopped</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">few drops of vegetable oil</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">pastry cream* (recipe follows)</span></li>
</ul><span style="font-family: "Trebuchet MS", sans-serif;"><strong>1.</strong> Thaw both sheets of pastry dough as directed. Once thawed, you may flour a work surface and roll the dough out a bit if you like <strong>OR</strong> if you're a Lazy Lady like me, you can just cut each sheet of pastry in half (the resulting pastry will be thicker but, just as good). Take 3 of those 4 strips and lay them side by side on a large baking sheet (you'll have one strip of pastry leftover; wrap it, stick it back in the fridge and make some turnovers or empanadas with it later). Prick the dough all over with a fork, cover with plastic wrap and refrigerate for about an hour.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>2.</strong> Preheat your oven to 425 F. Transfer the baking sheet to the oven and bake until the strips are puffed and golden all over, about 14 minutes. Set another clean baking sheet directly on top of the pastry strips and bake for another 6 minutes or so, until the pastry is cooked through and browned. Remove the second baking sheet and bake for an additional 4 minutes. Cool strips on a wire rack before trimming the edges of each piece. (<em>Martha says to trim them to 4.5" x 12" but, so long as the pastry strips are uniform in size, it really doesn't matter</em>.)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>3.</strong> To make the chocolate glaze: bring the heavy cream just to a boil in a small saucepan. Put the chopped semisweet chocolate in a bowl and pour the hot cream over it; whisk until the chocolate is completely melted and the mixture is combined. Whisk in the corn syrup. Set aside. (<em>Martha says to strain the glaze through a fine mesh sieve but I didn't bother with it and my glaze was fine. Oh, Martha and your frivolous steps...)</em></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>4.</strong> Place the chopped white chocolate and a drop or two of vegetable oil in a small resealable plastic bag. Microwave on high for 25 - 30 second intervals until the chocolate is melted-- you'll have to squish some of the chunks with your fingers to make sure it melts completely. Set aside.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>5.</strong> Take the flattest strip of pastry and coat one side entirely in the chocolate glaze. Take your baggie of melted white chocolate, snip the corner of it with a pair of scissors and use your faux pastry bag to pipe thin lines across the width of the glazed pastry strip, a little less than an inch apart. If you like, you can create the distinctive flourish design by dragging a tooth pick, skewer or tip of a knife lengthwise through the white chocolate stripes in alternating directions. Or you can skip this step completely and just go with the chocolate glaze. Your call. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>6.</strong> Assemble your Napoleon: start with one strip of unglazed pastry, top with half of the pastry cream and spread evenly over the strip leaving a slight border all around. Top with the second unglazed pastry strip and repeat with the remaining cream. Top with the glazed strip of pastry. Chill for about 30 minutes if you can stand it (we couldn't!). Use a long serrated knife to cut into 4 to 6 pieces - the cream will undoubtedly ooze out but it won't matter. Serve & enjoy!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8k-gL5Mevmei7sXPcwwLw58lFBvehLTbz0G4oN6XSA-dhwPwOXRcpdbFkkL1MSpevzd-Y8-qgRzxJIsyc77ISsh2omGIV_VnapQpS17qjdUU5m7TFarsUAsM5uziD7H0rPeKsk7lR4ux/s1600/flourish+detail+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8k-gL5Mevmei7sXPcwwLw58lFBvehLTbz0G4oN6XSA-dhwPwOXRcpdbFkkL1MSpevzd-Y8-qgRzxJIsyc77ISsh2omGIV_VnapQpS17qjdUU5m7TFarsUAsM5uziD7H0rPeKsk7lR4ux/s400/flourish+detail+edit.jpg" width="400" /></a><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><span style="font-family: "Trebuchet MS", sans-serif;">*Pastry Cream</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">(makes about 4 cups)</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span><br />
<ul><li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup plus 1 tablespoon cornstarch</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup plus 1 tablespoon all-purpose flour</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 cup sugar</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1/2 teaspoon salt</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">3 large eggs</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">4 cups milk</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">2 tablespoons chilled unsalted butter, cut into small pieces</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">1 1/2 teaspoons pure vanilla extract</span></li>
</ul><span style="font-family: "Trebuchet MS", sans-serif;"><strong>1.</strong> Ready an ice bath and set aside. In a medium bowl, combine the cornstarch, flour, 1/2 cup sugar, and salt, and stir to mix. In another medium bowl, whisk the eggs until smooth. Add the flour mixture into the egg mixture and whisk to combine. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>2.</strong> In a medium saucepan, combine milk and remaining 1/2 cup sugar. Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved. Remove from heat. <em>Slowly</em> pour into the egg mixture, whisking constantly.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>3.</strong> Transfer mixture to a clean saucepan set over medium heat. Bring to a boil, whisking constantly until the mixture has thickened, about 3 minutes.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>4.</strong> Transfer mixture to a large heat-proof bowl. Whisk in the butter and vanilla, and set the bowl in the ice bath, stirring occasionally until chilled (about 10 minutes). Cover finished pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until ready to use (no more than a day, or else it may become thin and runny).</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32Nj4owB-giMN4dsTD5VNlIjknTL65Xa_fxQP82xyPUmrxk_UPGbNtDgfwYyW4fxb0_Rz28_D77rZqSrEkS3rCqUO04ocg88CqBFt6g9msIoWf3uosFiO4100iDTbNTHYDbIROSb5-FT7/s1600/napoleon+edge+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32Nj4owB-giMN4dsTD5VNlIjknTL65Xa_fxQP82xyPUmrxk_UPGbNtDgfwYyW4fxb0_Rz28_D77rZqSrEkS3rCqUO04ocg88CqBFt6g9msIoWf3uosFiO4100iDTbNTHYDbIROSb5-FT7/s400/napoleon+edge+edit.jpg" width="300" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> L</span><span style="font-family: "Trebuchet MS", sans-serif;">uscious vanilla cream, sandwiched in between layers of flakey pastry and glazed in chocolate: a decadent take on this classic French treat and worth every bit of effort. x</span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com0tag:blogger.com,1999:blog-4138050277102222755.post-53414753846734037862010-03-26T11:39:00.002-04:002010-03-26T11:44:28.046-04:00Friday at last!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCsR69vbjTXMrBgH8A3Hcrtyo-gHTwOwHvPKkpZy3Eru48XY7JXC6R-4fbZmoMDIdpELJ2QXTQi0dXgTX8FztavLPcBHCgwgj1cV2Tx2gGMijQ8i4HW9xEgzSyv9W_balLyqmjHsJCwn5z/s1600/weekend+daffodil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCsR69vbjTXMrBgH8A3Hcrtyo-gHTwOwHvPKkpZy3Eru48XY7JXC6R-4fbZmoMDIdpELJ2QXTQi0dXgTX8FztavLPcBHCgwgj1cV2Tx2gGMijQ8i4HW9xEgzSyv9W_balLyqmjHsJCwn5z/s400/weekend+daffodil.jpg" width="300" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">The weekend is here, hooray! Though it won't be quite as spring-y here as this pretty daffodil in my mom's window might lead you to believe. Six days into the season and its snowing as I type. Ah, New England. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">In any event, I'll be hosting my husband's grandmother for the weekend. I can't wait to see her, she is such a hoot! She's also a big fan of my limited culinary skills so, I'm whipping up a spring feast in her honor: gemelli with basil, lemon and parmesan, seared local sea scallops with a little lemon butter and a chocolate-glazed Napoleon for dessert. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">We always treat her with similar Napoleons from a fantastic French bakery called <a href="http://mondelicebakery.com/index.html">Mon Delice</a> when we visit her in Florida (if you're ever near New Smyrna Beach, <strong>definitely</strong> check it out! You won't be sorry!). I can't wait to surprise her with a homemade version of her favorite pastry. The perfect excuse to emerge from my Baking Ban :-)</span><br />
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<span style="font-family: Trebuchet MS;">Have a good one & I'll see you next week! </span><br />
<span style="font-family: Trebuchet MS;">x</span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com0tag:blogger.com,1999:blog-4138050277102222755.post-88491091500367232552010-03-25T13:30:00.021-04:002010-03-25T13:36:24.161-04:00MS baking printables<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVa6djrSksZuFGApaAtUT4FHy3xurlp2KcWtAc7diDN7td6KUV9JPRluudJ4R1ve26aqP8uqOFbPxknioRXmIGDDEgtlt8Zhwh863vB8EjYodrCOlc53-My-wVLbUbULdUCq-SaT2oWpP/s1600/martha+baking+printables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVa6djrSksZuFGApaAtUT4FHy3xurlp2KcWtAc7diDN7td6KUV9JPRluudJ4R1ve26aqP8uqOFbPxknioRXmIGDDEgtlt8Zhwh863vB8EjYodrCOlc53-My-wVLbUbULdUCq-SaT2oWpP/s400/martha+baking+printables.jpg" width="400" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">Martha, Martha, Martha.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I know there are wide-ranging opinions on the reigning Queen of Domestic Goddesses and personally, I fall somewhere in the middle. I think that some of her projects are completely and utterly frivolous. I mean, did you <em>see</em> all those glitter crafts?! There's even a <a href="http://www.marthastewart.com/photogallery/clip-art-glitter-projects">whole section</a> devoted exclusively to using the "herpes of crafting". I know she's trying to promote her new glitter line but, who wants to <a href="http://www.marthastewart.com/glitter-painting">paint a portrait of their cat <em>in glitter</em></a>? Seriously?</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Fortunately, Martha and her amazing team of crafty mavens are also responsible for some truly fantastic recipes (check out the Light General Tso's chicken under 'recipe recommendations' ovah there yonder ----> ), brilliant ideas and helpful tidbits, like these *free* baking printables. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">In addition to being super cute, these printables pull their weight around the kitchen, making those pesky measurement conversions and search for baking temperatures a snap. You can print out and laminate them for safe keeping in your recipe stash, or convert them into refrigerator magnets for a reference that's easily accessible. The perfect cheat sheets for manic bakers like myself. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">You can find instructions and downloadable templates here:</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">*<a href="http://www.marthastewart.com/article/pie-chart">pie chart</a></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">*<a href="http://www.marthastewart.com/article/cooks-helpers">cook's helpers</a> (there are 3: measuring equivalents, pan substitutions & candy-making temperatures)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I feel my self-imposed Baking Ban may have to be lifted sooner rather than later. x</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">{images: <a href="http://www.marthastewart.com/">Martha Stewart</a>}</span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com7tag:blogger.com,1999:blog-4138050277102222755.post-43746484311038584102010-03-23T10:00:00.005-04:002010-03-23T10:59:22.134-04:00second chance smoothies<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmOfPeq_OTma2-jfwKrrRsMu9CCuoQSjVY91gHRUkhKcmYH0H4_MmiQnvKOHvI7fdbwpx96AVFW7ua1gFi5skpvYsYcrJs1HorDqCP1gfERrCG1OAqZMNQONrHkgofYjlO_TySiLEW40q/s1600-h/smoothies+II+EDIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmOfPeq_OTma2-jfwKrrRsMu9CCuoQSjVY91gHRUkhKcmYH0H4_MmiQnvKOHvI7fdbwpx96AVFW7ua1gFi5skpvYsYcrJs1HorDqCP1gfERrCG1OAqZMNQONrHkgofYjlO_TySiLEW40q/s400/smoothies+II+EDIT.jpg" vt="true" width="330" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">I'll be completely honest with you: up until a few days ago, I was <strong>NOT</strong> a smoothie person. The few that I had tried never impressed me and the thought of replacing a precious meal with blended <em>anything</em> was less than appetizing. The addition of yogurt into smoothies, popular though it may be, really did not appeal to me either as I am not big on dairy (or really, dairy is not big on <em>me</em>). </span><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQqBfwOdOjIB6aPf9xKlwE1RePFBijeFCwkiCgtHzSJDdr2WaP0BNrgIEYXqcBE5N2R1lW5DVO5K0gIPxgi9QdPLSsOspahyeZR7Q0CqVHLBCJqTgLgPpw5yNsO0uG-HK4XPuEnwo2wh-/s1600-h/ramekin+trio+II+EDIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQqBfwOdOjIB6aPf9xKlwE1RePFBijeFCwkiCgtHzSJDdr2WaP0BNrgIEYXqcBE5N2R1lW5DVO5K0gIPxgi9QdPLSsOspahyeZR7Q0CqVHLBCJqTgLgPpw5yNsO0uG-HK4XPuEnwo2wh-/s400/ramekin+trio+II+EDIT.jpg" vt="true" width="300" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">I recently came to find out via <em><a href="http://www.amazon.com/Joy-Cooking-75th-Anniversary-2006/dp/0743246268/ref=sr_1_1?ie=UTF8&s=books&qid=1269279310&sr=8-1">Joy of Cooking</a></em> that -traditionally- smoothies don't include dairy products at all! (Oh, snap!) They're actually made with fruit flesh and juice, and are thickened with frozen fruits, creamy bananas or ice (rather than yogurt, milk or ice cream). In fact, dairy-based blended drinks aren't smoothies at all-- they're technically milkshakes. I'd been so mislead by popular juice bars and chain coffee shops that I claimed to dislike something that I had really never tried. For shame! </span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_A0ii1xn_DC0lFVE3gbbS9owjGkWFe_CW64m3L1FvcQQEbLaN42-0YM2Hvdnqbk0NFOsCKKbb24JCrchyphenhyphenL8eLnDy3bHx-eodqkvwHz3R5x6SggnQ8ZwSXOYS5ruMYHRBufz-VmoAWvTd/s1600-h/pink+smoothie+EDIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_A0ii1xn_DC0lFVE3gbbS9owjGkWFe_CW64m3L1FvcQQEbLaN42-0YM2Hvdnqbk0NFOsCKKbb24JCrchyphenhyphenL8eLnDy3bHx-eodqkvwHz3R5x6SggnQ8ZwSXOYS5ruMYHRBufz-VmoAWvTd/s400/pink+smoothie+EDIT.jpg" vt="true" width="300" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">And so, I gave smoothies a second chance. My husband (also a former Smoothie Hater) and I had a lot of fun last weekend making our own personalized concoctions with frozen peaches, strawberries, and blueberries, and some sweet-tart lemonade. I can't believe I'd held out for so long, 'cause this was YUM. As in, good enough to replace your current breakfast kind of yum. Or even, good enough to replace that snack cake you've been eyeing kind of yum. </span><br />
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</span></div><span style="font-family: "Trebuchet MS", sans-serif;">Consider this my PSA for *real* Smoothies.</span><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_l61DHFTPoxncQ48T3nqdX8i_Ew1p_X11TKtdKzy-f2-fuyvxFIBs5c-TgjW-XfqHUX4uw7UGrj-6oLFUmPX5KorIRHyPwXjYBLBlhfz68u2nTFZdlUikSfWNCPrf9QU3oIl6aWn0Qjz/s1600-h/drink+real+smoothies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_l61DHFTPoxncQ48T3nqdX8i_Ew1p_X11TKtdKzy-f2-fuyvxFIBs5c-TgjW-XfqHUX4uw7UGrj-6oLFUmPX5KorIRHyPwXjYBLBlhfz68u2nTFZdlUikSfWNCPrf9QU3oIl6aWn0Qjz/s400/drink+real+smoothies.jpg" vt="true" width="298" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Old School Smoothies</strong></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Total time: 5 minutes, if that</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Serves: 1</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span><br />
<ul><li><span style="font-family: "Trebuchet MS", sans-serif;">1 heaping cup of frozen fruit </span><span style="font-family: "Trebuchet MS", sans-serif;">(<em>I used 3/4 cup strawberries with 1/4 cup peaches, and 3/4 cup blueberries with 1/4 cup strawberries</em>)</span></li>
<li><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 cup of chilled lemonade (or other juice)</span></div></li>
</ul><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Add frozen fruit pieces and lemonade into a blender, and blend until smooth. </span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Notes: The more fruit you add, the thicker your smoothie will be. I made a thicker version and a juicier version; though I prefer thick, both were delicious. Also, the blueberries tend to be more watery than other frozen fruits and the skins look chunky when blended -- but they're still a great tasting addition to any smoothie. </span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Don't restrict yourself to this recipe! Have fun mixing and matching your favorite fruits, juices, and add-ins like a drizzle of honey, a scoop of sorbet or a shot of rum. There's a smoothie for any time or anyone... even picky, fruit-loathing husbands. x</span></div><br />
<div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSv80rvV-UfQJwXEw5jrEND576_oDNf3FWVSNLNgC0BxRvAfumE_MrFLoYmQl31Wfs8wzWdbTZaonTyfTmoHtvsU0Dr1hOeve6jX5LNxGmGs92zeWaXN6GuaRxuqWz86WpigRhjkcB2Y4W/s1600-h/Jake+smoothie+EDIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSv80rvV-UfQJwXEw5jrEND576_oDNf3FWVSNLNgC0BxRvAfumE_MrFLoYmQl31Wfs8wzWdbTZaonTyfTmoHtvsU0Dr1hOeve6jX5LNxGmGs92zeWaXN6GuaRxuqWz86WpigRhjkcB2Y4W/s400/Jake+smoothie+EDIT.jpg" vt="true" width="400" /></a></div></div>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com3tag:blogger.com,1999:blog-4138050277102222755.post-44623534158234473242010-03-16T13:27:00.003-04:002010-03-16T13:47:09.803-04:00springin' ahead<span style="font-family: "Trebuchet MS", sans-serif;">Though it may not feel like it around my neck of the woods, spring is almost here. </span><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><span style="font-size: small;">Before I know it, all those bulb flowers will be blooming in soft pastel hues, the forsythias will come alive with buds as bright as sunshine... and the dreaded barrage of pollen will be covering unsuspecting victims in a horrid yellow-green film and irritating sinuses everywhere. Ahh, spring.</span> </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU2t2t6XSAbsH4ox5ebM0wF2ldutNi7PDbulKLjztQ5ZoneDZzVbnO5-4sQ-S7mRcEaP-DJ964jVjBedoEmM1qIbS1__N0hUc2jJ-bQbCRUqEfe2jcguvfAkST8J0n255W9Rq5j7ijBrg/s1600-h/spring+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU2t2t6XSAbsH4ox5ebM0wF2ldutNi7PDbulKLjztQ5ZoneDZzVbnO5-4sQ-S7mRcEaP-DJ964jVjBedoEmM1qIbS1__N0hUc2jJ-bQbCRUqEfe2jcguvfAkST8J0n255W9Rq5j7ijBrg/s400/spring+.jpg" vt="true" width="300" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><span style="font-family: "Trebuchet MS", sans-serif;">All kidding aside, I am really looking forward to warmer days, extra hours of daylight and the influx of wonderful warm-weather produce into local markets. Part of my <a href="http://cherrydarlings.blogspot.com/2010/01/edible-exploits-pineapple-with-tequila.html">New Year's goal</a> was to experiment with new-to-me ingredients and to eat more seasonally so, I've finally got some new items to work with. Not that citrus fruits and squashes aren't great, I'm just ready for something different. Peas and mushrooms and strawberries, oh my!</span><br />
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</span><span style="font-family: "Trebuchet MS", sans-serif;">I found <a href="http://printables.familyeducation.com/fruits/vegetables/62523.html">this</a> nifty printable mini spring produce chart which, is a great little resource that fits right into your wallet or pocket, perfect for those fruitless (pun somewhat intended) trips to the grocery store. To see what's growing near you during any time of the year, try the NRDC's <a href="http://www.nrdc.org/health/foodmiles/default.asp">Eat Local</a> gadget (try it, its fun!). Eating seasonally and locally is not only more sustainable but, you end up with the freshest produce possible. Its a win-win really.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">So what spring goodies are you most looking forward to? x</span>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com2tag:blogger.com,1999:blog-4138050277102222755.post-69857137383130533872010-03-10T10:00:00.005-05:002010-03-10T10:10:53.873-05:00a sweet revelation: succulent citrus salad<span style="font-family: "Trebuchet MS", sans-serif;">I've been pretty tense lately adjusting to my new work environment. After 7 years in my former office, I knew it would be a difficult transition and it sure has had its challenges. I've been dealing with it mostly by indulging in my greatest weaknesses: coffee and <strong>sweets</strong> (and shopping but, we won't go there).</span> <br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I had been keeping up with eating right and exercising so well up until this point, and I'm not too pleased that I've fallen back into this routine of using caffeine and sugar as a means to get through the day. My brain really hammered the point home the other night, when I dreamt that I was sitting on the floor in my pajamas, eating heaping wooden spoonfuls of raw sugar out of a burlap sack. I didn't <em>want</em> to eat it, yet I kept shoveling the sticky, gritty sweetness into my mouth. Talk about a wake-up call.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">So, I've shelved <a href="http://cherrydarlings.blogspot.com/2010/02/road-trip-nyc.html">my plans</a> for a New York style cheesecake indefinitely (sadface) and I'm taking a break from dessert baking for now. I know that once those luscious summer berries come back into season I definitely won't be able to resist the tart, pie, crisp and crumble possibilities but, I'm going to do my best to be good until then. I'm looking at it more like an opportunity to further explore the realm of healthy, delicious eating... and less like masochism.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNe87skIW7DUv45jIRpSc9ktHpBw9XwpHOVGuLr_utM5Q_2zykmlEXuHuvaNiua06qTwyNcmaw0KNmC46eXnqLjxTiV9bLP_XvvYgWltHmIZTUX_2kuidox7TQgacUzsNK-4wa00bUN3wc/s1600-h/citrus+fruit+diptych.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNe87skIW7DUv45jIRpSc9ktHpBw9XwpHOVGuLr_utM5Q_2zykmlEXuHuvaNiua06qTwyNcmaw0KNmC46eXnqLjxTiV9bLP_XvvYgWltHmIZTUX_2kuidox7TQgacUzsNK-4wa00bUN3wc/s400/citrus+fruit+diptych.jpg" vt="true" width="400" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Over the weekend I remembered <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/citrus-salad-honey-mint-10000001707557/index.html#password_action=confirm">this</a> beautiful citrus salad that I featured last month and decided to make my own version. I used <a href="http://en.wikipedia.org/wiki/Agave_nectar">Agave nectar</a> which, is a sweetener procured from the beautiful spikey plants that also provide the basis for tequila (a fabulous plant indeed). Its also a great alternative to honey or maple syrup because its less viscous and less of it is required to achieve the same level sweetness (it was <em>indispensable</em> to me during my gluten- and sugar-free detox!). It was the perfect "dressing" for the juicy sections of grapefruit and orange.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">This salad definitely satisfied my sweet spot -- which is a fairly bold statement coming from a Chocoholic slash Pastry Addict like me. Trust me.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPeRok81STsIQMzmaDrgrLfazUFlhLGXIk7YhXE6cQWwHtjBK-N0srGDaUs0-O8qcvCNN15QHCCgGo6CJMh0rQOdL_Awp78w4CQfprXP_7533MZq3qBXVFqtMNQzLMHeDVlF-i3ooy_ql/s1600-h/citrus+salad+diptych.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPeRok81STsIQMzmaDrgrLfazUFlhLGXIk7YhXE6cQWwHtjBK-N0srGDaUs0-O8qcvCNN15QHCCgGo6CJMh0rQOdL_Awp78w4CQfprXP_7533MZq3qBXVFqtMNQzLMHeDVlF-i3ooy_ql/s400/citrus+salad+diptych.jpg" vt="true" width="400" /></a></div><br />
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</div><div style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Citrus Salad with Agave Nectar</strong></span></div></div><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Total Time: 10 minutes</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Serves: 1-2</span><br />
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</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span></div><ul><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span id="goog_1268003741628"></span><span id="goog_1268003741630"></span><span id="goog_1268003741632"></span><span style="font-family: "Trebuchet MS", sans-serif;">1 medium orange</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span id="goog_1268003741626"></span><span style="font-family: "Trebuchet MS", sans-serif;">1 medium pink grapefruit</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">2-4 fresh mint leaves, thinly sliced</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Agave nectar, to taste (<em>I used less than 2 tablespoons</em>)<span id="goog_1268003741633"></span><span id="goog_1268003741631"></span><span id="goog_1268003741629"></span></span></li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>Supreme</em> the orange and grapefruit. {If you've never done this before, check out Marichelle's simple <a href="http://lifeflix.blogspot.com/2008/04/how-to-cut-orange-segments-supreme.html">how-to</a>. Its easy, I promise.} Place the citrus sections into a small bowl, sprinkle with mint strips, drizzle with Agave and toss lightly to combine. Serve immediately.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">So simple, so fresh, and so sweet. </span><span style="font-family: "Trebuchet MS", sans-serif;">Like eating a bowl of summer. It was j</span><span style="font-family: "Trebuchet MS", sans-serif;">ust what the doctor ordered. </span><span style="font-family: "Trebuchet MS", sans-serif;">x</span></div>Tracyhttp://www.blogger.com/profile/11078803646272862029noreply@blogger.com2