tag:blogger.com,1999:blog-27231961924911270332024-02-19T10:30:01.907-06:0086 the SoupAnonymoushttp://www.blogger.com/profile/14951000373230665900noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-2723196192491127033.post-31470508726234669472013-07-26T09:54:00.000-05:002013-07-26T09:55:16.650-05:00Living our Life like a Song- New BlogHello readers!<br />
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My husband and I have been relocated to London and we are moving October 14th!! We are so excited to be able to share this experience with one another. I think this will be a great opportunity to develop and strengthen our marriage, as I am sure there will be many obstacles that we will encounter during our move.<br />
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Brett and I plan to be in London for at least two years with the eventual plans to return to the United States.<br />
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With that in mind, <b>I have decided to start a travel/lifestyle blog </b>where I can share my experiences as an expat! I would love it if you could jump over to <a href="http://livingourliveslikeasong.blogspot.com/" target="_blank">Living our Life like a Song</a> and follow our journey!<br />
<img alt="Living Our Life Like A Song" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQi-AxUYNMTPZpqCELm_oaUBQ1a_AWKV79AxCyps39lVOmgvGA0dBU7d08fzlbkY8PETH7afCw0vAoX8SN3x0te4O3IAGMLlptUXCQyJLT3bqCwf-F_74M1FSK4AaDK-EONLR8M6yYNg/s400/LLLS-+title3.png" width="400" /><br />
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<u>Here is an excerpt of something I am working on for my next post:</u><br />
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So I'm going to go off track here for a second- but I can't help think how lucky and blessed I really am. I haven't been very active in my religion recently but the other night I felt compelled to just take a minute and thank God for everything he has blessed me with. In high school I never would have dreamed that my life would play out the way it has. I feel like Charlotte from SATC movie where she is scared that something bad is going to happen to her because her life is so perfect. Now, I wouldn't say that my life is perfect, but it's perfect enough for me!<br />
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As we prepare and being to tell people we are moving, I am starting to get a little choked up. Since Brett and I live in Chicago, I was wondering how many more times my parents would see me if I lived in the states as opposed to when I move abroad. I counted that my parents on average see me 8 times a year with us living in Chicago, and when we move to London, it will only be 2-3 (Christmas, parents visit, maybe one more trip home). So that was a little upsetting to think about.<br />
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Thanks so much for reading!<br />
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<br />Anonymoushttp://www.blogger.com/profile/14951000373230665900noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-40103085992255019742013-06-05T10:53:00.003-05:002013-06-12T12:26:08.481-05:00Bulgar Salad<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRtuJvX9uqCCkRF1zxp2oTWP4YEPlbV6gLuNscnd_1loVhd4Hg07y3l9bncudfFwpFe7M0HOkk-uI793gMOj-fD6B8W-fIgq-4puuHe5jDshC1o6YL4ygLdByr1hxLjh9oDeEe9czhIA/s1600/photo+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRtuJvX9uqCCkRF1zxp2oTWP4YEPlbV6gLuNscnd_1loVhd4Hg07y3l9bncudfFwpFe7M0HOkk-uI793gMOj-fD6B8W-fIgq-4puuHe5jDshC1o6YL4ygLdByr1hxLjh9oDeEe9czhIA/s1600/photo+7.jpg" height="562" width="640" /></a></div>
Happy hump day! I'm so stoked to tell you about my lunch today, but first let me share a little of my weekend.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOBeFpSTkNfRRwOl_ZKhexJGQfy7jRhsFTZpklELTh-JU5B9RX7L7ey_kR8OkqgNkY_aT70ky_lcrPkP7hAcnnULPwTeTVNmXigJF-4ZLNdNxjp9-bBBuUylzWWsplujutjCE-fr_8nM/s1600/photo+1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOBeFpSTkNfRRwOl_ZKhexJGQfy7jRhsFTZpklELTh-JU5B9RX7L7ey_kR8OkqgNkY_aT70ky_lcrPkP7hAcnnULPwTeTVNmXigJF-4ZLNdNxjp9-bBBuUylzWWsplujutjCE-fr_8nM/s1600/photo+1.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our "prom pose"</td></tr>
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This weekend, we were graced with some serious summer weather! The daytime temperature hovered in the 90's and the nights were in the 70's, making it perfect for grilling (don't worry--I'll be sharing some of these grill recipes very soon!). It was also perfect weather for bike riding, gardening, walking the dog, and just lounging in my backyard in my bathing suit, soaking up some rays. Such relaxation! I felt like I was on a tropical vacation, right in my own city. Oh! And did I mention I went to prom this weekend too?! My husband teaches at an alternative high school in the city, so we decided to attend their prom/end-of-year social, which just so happened to be on a rooftop in Chelsea, near the High Line and the Meatpacking District. OMG! Talk about the views! The sunset over the Hudson River was just breathtaking, and definitely a rare treat for this Brooklyn resident.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4l05s-tkk5auXvL5uiMAJIAJI3P_isHcW6FSaJpzsP3Bp1x5YI83YlIWie9VHESlPqe9Mr8Xwlw3RS3UzLFWuiT27DtqCAsA07CoV3L-f-ui3lZfvGXtbTkR2FgHYzfa3LPPfnqd8Tvk/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: right;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4l05s-tkk5auXvL5uiMAJIAJI3P_isHcW6FSaJpzsP3Bp1x5YI83YlIWie9VHESlPqe9Mr8Xwlw3RS3UzLFWuiT27DtqCAsA07CoV3L-f-ui3lZfvGXtbTkR2FgHYzfa3LPPfnqd8Tvk/s1600/photo+2.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My corsage. This was Steve's first prom! </td></tr>
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Anyway, back to the reality of the work week and that lunch of mine. <a href="http://86thesoup.blogspot.com/2013/05/teriyaki-burgers-with-grilled-pineapple.html" target="_blank">Remember the trip I took to Jungle Jim's</a> while I was in Ohio a couple of weeks ago? Well, while I was there I picked up some bulk bulgar wheat because I wanted to try to make this bulgar and lentils salad I really love from my favorite <a href="http://newyork.seriouseats.com/2011/08/date-night-black-iris-fort-greene-brooklyn.html" target="_blank">local Mediterranean spot</a>. And man did I strike some serious health-food gold when I thought of the salad I am going to share with you today.<br />
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Bulgar is super easy to make, and it's high-fiber, low-calorie, and low-fat, making it a great option for lunch. I made my first batch the other night for that bulgar and lentils salad, and while it was yummy, I've been contemplating more flavorful ways of preparing it as compared to simple hot water and salt. And I'd say I definitely succeeded here.<br />
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<b><u>Preparing the Bulgar</u></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7n-nPBxby1kv5k0ff2V5JikOad1AKgLtQ21ceGrfTvOLD322SGS4HkRjglrJt4i7aByJS-k-pAn3T5gxLAI4iEIsrzySczq91rI_6336xxdN7_6QpSIaROqfxe3p3GKAaAa0SHoJIYYU/s1600/photo+6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7n-nPBxby1kv5k0ff2V5JikOad1AKgLtQ21ceGrfTvOLD322SGS4HkRjglrJt4i7aByJS-k-pAn3T5gxLAI4iEIsrzySczq91rI_6336xxdN7_6QpSIaROqfxe3p3GKAaAa0SHoJIYYU/s1600/photo+6.jpg" height="348" width="400" /></a>For those of you who don't know, bulgar is a type of cracked whole wheat grain. Often it is sold already partially cooked, making it quick to make. There is a fine grain version available that is considered "instant" because it only takes about 5 minutes to cook through. Medium and course grains are also available if you want more bite behind your cracked wheat, although they take a little longer to cook. Most health food stores stock bulgar wheat in the bulk food section, although you may also find it in the baking or cereal aisles.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBootTNPq2UkcqMyIN2OH_tOfmCW7H-ucXkp5HaHJZ84QCZAcfHkYs6PVZoVMn0OXi4fnDvZCn4xi7qQUirRIThldwDKvmVn-F6LbbVgxvMs_PuFcx348m95spERzEL93DTffdyQ_aHQ/s1600/photo+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBootTNPq2UkcqMyIN2OH_tOfmCW7H-ucXkp5HaHJZ84QCZAcfHkYs6PVZoVMn0OXi4fnDvZCn4xi7qQUirRIThldwDKvmVn-F6LbbVgxvMs_PuFcx348m95spERzEL93DTffdyQ_aHQ/s1600/photo+2.JPG" height="281" width="400" /></a><br />
When I purchased my bulgar, I chose a medium grain (it was labeled as "#2") because I wanted a little more bite. I began by heating some water to boiling using a tea kettle. While it was heating, I prepared the seasoning, which really is what made this batch of bulgar so yummy compared to my last batch. I used about a teaspoon each of harissa, curry, red pepper flakes, and red and black sea salt from Hawaii for their mineral content--although regular sea salt would work just fine. I also chopped up some spring onion and fresh mint and tossed them in. You could also add garlic or lime juice if you have it available, or even replace the water with some vegetable or chicken stock for added variety and flavor. When the water started to boil, I added 1 1/3 cup to the seasoning mix and gave it a good stir. I then added a cup of the bulgar wheat, gave it a quick stir, and let it sit, covered, for 20 minutes. If the water is not entirely absorbed after 20 minutes, just let it sit a little longer. I then fluffed with a fork and added some fresh cracked black pepper before giving it a taste. YUM! And because I actually made it last night, I then put it in the refrigerator until this morning when I made my husband and myself our lunches.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBV2qTW17u6fCe2T4na0BBs6HpRJeG-VFnc44stexg1Ro1t-ApFyJjVZCJbXdHdTF0G6R3pSvTuAEpyg5_nAYrXVW3Jf35zYUg6V_fqC7qY7khnL3CsxslCQq3m_r6auLyAF3eqJ3L6Q/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBV2qTW17u6fCe2T4na0BBs6HpRJeG-VFnc44stexg1Ro1t-ApFyJjVZCJbXdHdTF0G6R3pSvTuAEpyg5_nAYrXVW3Jf35zYUg6V_fqC7qY7khnL3CsxslCQq3m_r6auLyAF3eqJ3L6Q/s1600/photo+1.JPG" height="376" width="640" /></a><b><u>Putting together the remainder of the salad</u></b> was pretty simple, and only added about 10 minutes to my morning routine. I rinsed the lettuce, which I purchased from the local farmer's market this weekend, and gave it a rough chop. I then added a few heaping spoonfuls of the bulgar on top of the lettuce. Since it's almost time for me to go shopping again, my salad fixings were sparse, but if I had some in the house I would have also added tomato and cucumber, and maybe some dried fruit such as cranberries. I also added some sunflower seeds for their healthy fat content and high levels of vitamin E and magnesium, although almonds or walnuts would also be yummy. For added protein I included a hardboiled egg, although the bulgar does add a bit of protein on its own. Finally, I drizzled some hempseed oil over the top, which is a nutty tasting alternative to flaxseed oil and fish oil with additional <a href="http://www.drbronner.com/pdf/hempnutrition.pdf" target="_blank">health benefits</a> (it does not contain THC). A little Greek yogurt or tzatziki sauce (cucumber and dill sauce), or even capers and olives would add a nice touch to this salad if you're looking for a little more variety.<br />
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p.s. For other great salad ideas, be sure to check out our <a href="http://86thesoup.blogspot.com/p/google.html" target="_blank">Recipe Index</a>! :)Anonymoushttp://www.blogger.com/profile/13562837678036329353noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-40484676932525762912013-05-31T08:52:00.003-05:002013-06-05T08:31:32.452-05:00Semisweet Chocolate Cupcakes with Chocolate Icing & Rosemary Sea Salt<div style="text-align: center;">
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Although it's nearly summer, I'm not the type of girl to fret over whether or not I'll fit into my short shorts and bikini tops. Instead, I'm the type of girl who will pair a pastrami sandwich (with saurkraut!) with an entire package of Tate's butterscotch pecan cookies and then reach for some Talenti's sea salt caramel gelato for dessert... In case you were wondering about my Memorial Day meal, there ya have it!<br />
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Despite my sweet tooth, I've never been much of a baker. I find the whole process to be too scientific, and to be frank I'm far too impatient for all that precise measuring. I'd much rather toss in a dash of this and a pinch of that and then adjust things according to how it tastes and baking just doesn't afford this luxury. So you can imagine my surprise when, one cold morning this past January, I found myself dreaming up a recipe for chocolate cupcakes. I was going through a salty+sweet kick and really wanted to make something decadent using semisweet chocolate and these rosemary sea salt flakes I had just scored from the market. I consulted my <i>Joy of Cooking </i>cookbook and nearly fell over at the recipe for chocolate cupcakes: not only did the instructions state that everything needed to be 70<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;">°</span>F or some crazy nonsense but they also stated that I'd need to <i>whip</i> the egg whites before adding them to the batter. WHAT?! Ain't nobody got time for dat!<br />
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So I put down the cookbook and very swiftly backed away... right to my local pub. Now, before you brush me off as a fat kid with a drinking problem, let me tell you that my favorite bartender, Mel, is also a trained chef with a speciality in baking. She makes some of the most divine backed goods, and she speaks of making them with such ease, so I just knew that in addition to providing me with a beer to ease the baking pain, she'd be able to provide me with some sound advice. And she did.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmg3drVwcGEWSZmClVCJAT-jr1VaBfwgBHrkYAlSnNQj2hGGIVJ8NkBXuF7BK8s2KDxcnIRVt7B3s001LiggHMH0pE378pQ3CRv69ggMbjWfFhASwLxrrZNxrV21k-UoOkkIIqSxgX00/s1600/IMG_3314.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmg3drVwcGEWSZmClVCJAT-jr1VaBfwgBHrkYAlSnNQj2hGGIVJ8NkBXuF7BK8s2KDxcnIRVt7B3s001LiggHMH0pE378pQ3CRv69ggMbjWfFhASwLxrrZNxrV21k-UoOkkIIqSxgX00/s1600/IMG_3314.JPG" height="416" width="640" /></a></div>
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When you resign to baking anything from scratch, you just have to accept the fact that it's not going to be the simplest thing you've ever done, especially at first. However, the end product is (hopefully) going to be something to brag about! Oh, and that 70<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;">°</span>F nonsense? Well, that basically just means your ingredients perform best at room temperature.<br />
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<b><u>Cupcakes</u></b></div>
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1 1/2 sticks unsalted butter</div>
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1 c brown sugar, packed</div>
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2 eggs, separated</div>
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1 tbsp vanilla</div>
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2 tsp cayenne</div>
1 c buttermilk<br />
1/2 c sour cream<br />
4 oz semisweet chocolate<br />
1 tbsp brewed coffee<br />
1 3/4 c flour<br />
1 1/2 tsp baking soda<br />
1/2 tsp salt<br />
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Preheat oven to 350<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;">°</span>F and either line your cupcake pans with paper liners or lightly grease them with butter and flour.<br />
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Begin by melting the chocolate using a double boiler. If you do not have an actual double boiler, you can make one by placing a smaller pot inside a larger pot of boiling water. Place the chocolate in the smaller pot, and stir continuously until the chocolate melts completely. Remove from heat. Then use a whisk to whip together the sour cream, buttermilk, coffee, and melted chocolate. Take this time to also sift together the dry ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyKSN8kKndiBetLgNMDG_lq3BRs7Aa4Kj5NGC4sbuMDCi66W_OU5q_wMwbcnmqTVgJLejFMV9b3vPhoZz1Up8ctf7FgCmP8bp6vN1sjg14GSca_YwMclK8Z4WRAQaAVE_wHviCApqEyw/s1600/IMG_3309.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyKSN8kKndiBetLgNMDG_lq3BRs7Aa4Kj5NGC4sbuMDCi66W_OU5q_wMwbcnmqTVgJLejFMV9b3vPhoZz1Up8ctf7FgCmP8bp6vN1sjg14GSca_YwMclK8Z4WRAQaAVE_wHviCApqEyw/s1600/IMG_3309.jpg" height="640" width="585" /></a>If you have the option, use the paddle attachment for your electric mixer. On high speed, cream the butter and sugar for about 5 minutes or until the mixture becomes light and fluffy like in the photo. Decrease the speed and add the egg yolks, vanilla, and cayenne. I also added about 1 teaspoon each coriander and cumin because life is about the spice and I like to take risks. In hindsight, I would probably have omitted the coriander as it was admittedly a bit intense. Beat the mixture on high for a few minutes just to blend it all. Reduce the speed to low and add 1/3 of the chocolate mixture, beating until blended, then add 1/3 of the flour mixture. Continue to add the chocolate and flour mixtures alternately in thirds until gone. Beat until blended. Meanwhile, using a hand mixer, whip the egg whites just until peaks start to form. Then fold the egg whites into the batter. **If this is a major stopping point for you in this recipe, let me first say that I don't blame you (see: above). However, don't give up! You could also just add the eggs whole with the vanilla and cayenne and skip whipping the egg whites; the cupcakes will just turn out a little less fluffy.<br />
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Divide the batter amongst the cupcake pans, filling each cup about halfway. Bake for about 12-15 minutes, or until a toothpick inserted in the middle comes out clean.<br />
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<b><u>Chocolate Meringue Icing</u></b><br />
1/2 stick butter, room temperature<br />
1/2 c sugar<br />
2 egg whites<br />
2 oz semisweet chocolate, melted<br />
1 tbsp vanilla<br />
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Using the whisk attachment of an electric mixer, cream the sugar and butter on high speed until the mixture becomes light and fluffy, about 5 minutes. Reduce the speed and add the chocolate and vanilla. Beat until blended. Add the egg whites and whip on high until the mixture becomes lighter in color and fluffy. Then let chill in the refrigerator until the cupcakes are cooled completely.<br />
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After frosting the cupcakes, I sprinkled them with the rosemary sea salt flakes. Then I placed the cupcakes in the refrigerator to set overnight... I plan to experiment with the frosting in future recipes as this icing unfortunately turned out more runny than meringue-y, although it did taste okay.<br />
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Well, that's my baking adventure... I wish you luck with your own! And feel free to share your favorite salty+sweet combination with us in the comments below! :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizakyeZW-UBWWktTTxhq9qqpVN-xzsTgU85Us1OmZKhC__6aKToLcI9P8sGI8bhg0xxRzEWZHvTuAVUeuLCR669J7Dbmh9TSjLixvqxon5ktnxWBVVvlY4CRvHlhGzMWv-M65R0zbFqoM/s1600/SignatureMaegan.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizakyeZW-UBWWktTTxhq9qqpVN-xzsTgU85Us1OmZKhC__6aKToLcI9P8sGI8bhg0xxRzEWZHvTuAVUeuLCR669J7Dbmh9TSjLixvqxon5ktnxWBVVvlY4CRvHlhGzMWv-M65R0zbFqoM/s1600/SignatureMaegan.jpg" height="123" style="cursor: move;" width="320" /></a><br />
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p.s. The cupcake recipe was adapted from <i>Joy of Cooking </i>as well as <a href="http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe/index.html" target="_blank">here</a>.Anonymoushttp://www.blogger.com/profile/13562837678036329353noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-16890790280848602122013-05-29T14:18:00.002-05:002013-05-29T14:19:08.358-05:00Jalapeno & Strawberry Chicken Salad with a Balsamic Lime Vinaigrette<div class="separator" style="clear: both; text-align: center;">
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So it's down to the last few days of the month and unfortunately I have almost ran out of my budgeted lunch money! My husband and I are both in the Finance/ Accounting world and we monitor our finances and budgets pretty closely. We set up realistic budgets where we can live comfortably, but monitor them so that we don't accidentally spend $7,000 on lunches for the month. I bet most people would agree that a majority of your disposable income (excluding any fixed payments) goes to food and alcohol (well maybe the latter is just us), and monitoring our spending in this category helps us save up for the wonderful vacations we go on!<br />
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So since we didn't have much left in our lunch budgets, I grilled up a few chicken breasts on Monday to make a healthy chicken salad for a few lunches this week.<br />
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Although I cooked the chicken on Monday, I was torn about how I wanted to make the salad. Different combinations went through my head. Black bean and grilled corn was on the list, but also required a little more prep. Then this morning I was scrolling through my Bloglovin newsfeed and saw a post about Strawberry Jalapeno Margaritas, and I was sold. I could easily throw together this chicken salad in less than 15 minutes and be out the door for work with a healthy and filling lunch!<br />
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I'll give you the run-down on the ingredients- no measurements here, just add the ingredients to your liking! Looking back on my recipe, I believe I gained inspiration from those delicious salads with strawberries and a balsamic vinaigrette.<br />
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<u>Instructions:</u><br />
Grill chicken with salt and pepper and tear chicken into bit sized pieces. Add minced jalapeno, red onion, cilantro and sliced strawberries. Prepare a simple balsamic vinaigrette by combining, 1 part vinegar, 1/2 part olive oil and 1 part lime juice. Pour over salad and combine well. Adjust seasonings to your liking.<br />
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Serve with romaine lettuce wraps or crackers.<br />
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And there you go- pretty simple, healthy and satisfying! I ate my lunch on the steps of the Chicago Art Museum today and it was heavenly! Wish this beautiful weather would have shown itself last weekend! Instead it was cold and in the 60's. Why do I live here again? I guess that could very well be a doctoral dissertation.<br />
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What did you guys eat over Memorial Day? Did you do any unique alternatives to the classic Memorial Day dishes?<br />
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<br />Anonymoushttp://www.blogger.com/profile/14951000373230665900noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-10875861142719066442013-05-22T13:32:00.001-05:002013-06-05T08:31:02.982-05:00Teriyaki Burgers with Grilled Pineapple and Red Onions<div>
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Greetings from Cincinnati! Or, more aptly, Owensville, Ohio, where Mary and myself hail from. My husband and I are in town for the week after spending the past weekend in Cleveland for a wedding. The bride was my very first friend in college and the wedding was just gorgeous! I had such a great time that I sprained my foot while dancing and I've spent the past few days limping around, thanking my lucky stars that I'm not back home in Brooklyn where my busted foot would be the equivalent of a flat tire.<br />
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The weather in Cincinnati has been gorgeous and Steve and I (as well as Charlie) have had a great week relaxing, enjoying the sunshine and the fresh air. My parents live in the middle of a hundred-acre wood, so although their lack of Internet has made this post extremely difficult to accomplish (I'm using an iPad right now), the break from all the hullabaloo has been very welcomed. And while there are so many different things I want to share with you, dear readers, I think I'm just going to jump right in and share my culinary adventure from this week. </div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><br /></span></div>
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We started our week here with a trip to <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">the famed <a href="http://www.junglejims.com/" target="_blank">Jungle Jim's</a> to pick up some international goodies to bring back home to Brooklyn because, although we live amongst a swarm of various cultures and their accompanying cultural markets, these still don't compare to Jungle Jim's. If you live in Cincinnati and you're yet to check it out, run, don't walk!, there right now. I'd recommend the Eastgate location because not only is it newer and thus better organized, they also have a few speciality markets at the entrance such as <a href="http://www.flyingolive.com/" target="_blank">Flying Olive</a> and <a href="http://colonelde.com/" target="_blank">Colonel De's Spice Market</a> that are worth a browse. </span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><br /></span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">We decided we wanted to make dinner for my folks each night we were in town, and because the weather was so great we decided to kick off the week with a grilling adventure. We haven't yet had the time to pull out our own grill for the season, which made this opportunity all the more inviting. We settled on grilling some burgers but we wanted to add an adventurous twist in order to impress the fam with our culinary talents, so Steve came up with the idea of adding grilled pineapple and caramelized red onion seasoned with teriyaki sauce. I've never had pineapple on a burger before, and I must say grilled pineapple is now amongst my most favorite fruit. It's so yummy! And the grilled sweetness really adds a unique flavor combination to the burger meat and teriyaki sauce. The only change I'd make to these burgers is I'd like to try them on the "Three Meal Muffin" instead of onion rolls because, as I stated in my <a href="http://86thesoup.blogspot.com/2013/03/turkey-burgers.html" target="_blank">turkey burger</a> post, they're simply the best burger bun out there. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hpajDW_VjEZ6GeVtFkuXjAioyEzJ86wlWExgrzva-mOOVHlUobf1nk0xzA9JZ1TPAOqleWIFtzx2YOnhB3avmJVsvAYBVDrAQKLFYC5a8m1PqA_15tntPpgY2U5sfB7r_vWbPaMH-4o/s640/blogger-image--1874208082.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hpajDW_VjEZ6GeVtFkuXjAioyEzJ86wlWExgrzva-mOOVHlUobf1nk0xzA9JZ1TPAOqleWIFtzx2YOnhB3avmJVsvAYBVDrAQKLFYC5a8m1PqA_15tntPpgY2U5sfB7r_vWbPaMH-4o/s640/blogger-image--1874208082.jpg" width="640" /></a><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><b>1. Prepare the burger meat </b>by seasoning it with salt, pepper, some minced garlic, and a dash or two of teriyaki sauce. Divide and form into patties. Set aside until the grill is hot and ready. </span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><b>2. Prepare additional ingredients. </b>Remove the pineapple rind and slice into rings. I cut them thick, but you can cut them to your preferred thickness depending on if you want a little less or little more pineapple flavor. Also slice the red onion. My knife was dull so I didn't cut perfect rings, but they still worked out just fine. After slicing the onion, we created a foil pouch for them to cook in on the grill, and seasoned with a dash of teriyaki. </span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">After your ingredients are prepared and your grill is hot, toss everything on and grill to your standards of perfection! We also grilled a side of brussel sprouts and asparagus, both of which we just lightly seasoned with a little EVOO and a dash of salt and pepper. </span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBHXlFHpXDTW2s1ZfPLQoKXsFbYGgoY5_e1VEIsXVBgix6WR1_NSpbk6dXLkd_3Fb9Oa_wc5HkOxLhUdEiYPVaObqTqviK_WkrUhGekBbMTaIOY3tokN6jmM6INgOUyNrCJ0R1fof3ag/s640/blogger-image-1349795728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">And did I mention that this dish is a great way to impress your family and friends this weekend at your Memorial Day barbecue?! Because it is! </span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Finally, here is a picture of my husband and I from the wedding last weekend. :)</span></div>
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Anonymoushttp://www.blogger.com/profile/13562837678036329353noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-41498290700626476872013-05-21T11:11:00.000-05:002013-06-06T06:51:50.111-05:00Roasted Corn and Poblano Soup with Grilled Shrimp<div class="separator" style="clear: both; text-align: center;">
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Since Brett is STILL out of town, I got a little creative in the kitchen last night, mixing new flavor combinations. I was brainstorming at work thinking about the items in my refrigerator and the veggies from last week that were on their last leg. Corn was specifically on my list, and I had a poblano that I frequently have in house, but am not always sure on how to use it- salsa, huervos rancheros or fajitas are my go-to's.<br />
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So I'm not going to lie- I had one hell of a time getting this soup to taste right. Mainly because it was a little outside my comfort zone, even though going through the process I was super confident. I spent forever trying to fix the flavors, but I digress...<br />
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I wanted to share this with you to give you some food for thought (literally), on this flavor combination, or to get you thinking about how you would do it differently!<br />
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<u><b>Here is what I did...</b></u><br />
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Prepare poblano pepper by fire roasting over an open flame until completely charred, place in a glass bowl, cover with plastic and allow to steam for 5 minutes to allow the skin to easily peel off. After 5 minutes, place under running water and begin to peel off skin. Remove top, seeds, and gills and cut into squares.<br />
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While poblano is steaming, begin to saute 1/2 a red onion and begin to cut away the corn kernels from the corn cob (2 ears of corn). Add corn, diced poblano, 2 cloves minced garlic, salt & pepper, and allow to saute for 10-15 minutes to allow corn to cook. Add just enough water to cover vegetables, and allow to simmer for another 5 minutes.<br />
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Add in increments to food processor, blending on high until smooth, replace back into pot. Add more seasonings to your liking. Here is where it got crazy on me... I tried adding cilantro, butter, milk, cumin, red pepper flakes, lime and even sugar (because I tasted a slight bitterness). To no avail, guys!<br />
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I topped my soup with simply grilled shrimp, sour cream, cilantro and a squeeze of lime.<br />
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Maybe it will be better today, but let me just say I wasn't too impressed, and thankfully Brett wasn't home otherwise I would have had a hungry husband (shout out to my favorite English teacher for that alliteration- Trisha).<br />
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Maybe my corn to poblano ratio was off... Even re-reading this recipe, I think it sounds amazing, but it left me hanging for some reason. I'll try again later and let you guys know how it goes.<br />
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Have a great day!<br />
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Anonymoushttp://www.blogger.com/profile/14951000373230665900noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-33774664236113681802013-05-20T10:48:00.002-05:002013-05-21T15:50:41.601-05:00Stuffed Mushrooms with Goat Cheese and Spicy Pork SausageOk so I might have lost some "non-mushroom-friendly" readers after my last few posts that have included mushrooms, but right now I just can't get enough of them!<br />
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Over the past few months, I feel like stuffed mushrooms have been everywhere I go. Just this past weekend, we had stuffed mushrooms as an aperitif at a wedding in Ohio. And a few weeks ago we had stuffed mushrooms at a Spanish Tapas restaurant.<br />
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When my husband is out of town, I don't typically have as much motivation to cook big intricate meals. With this being his second week out of town, I made these stuffed mushrooms on Sunday after the long drive back from Ohio. (Ironically Maegan and her husband were also in Ohio this weekend, for a separate wedding. Unfortunately though, we were not able to see each other.)<br />
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<span style="font-size: x-large;">Stuffed Mushrooms</span><br />
makes 6 (may need to double the ingredients to accommodate more than 2 ppl)<br />
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1 Spicy Italian Pork sausage<br />
2 oz or half a small log of Goat Cheese<br />
6 Mushrooms, cleaned<br />
Green onion for garnish<br />
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I bought the sausage from Whole Foods, their sausage is really high quality as they make it fresh in house everyday. Additionally it does not contain additives or preservatives which is something I try to stay away from. A couple other reasons I really like buying sausage from Whole foods: 1. there are multiple varieties to choose from (chorizo, turkey sausage, chicken and apple sausage ect.) 2. I can buy as little as one sausage instead of buying pre-packaged sausage of 4-6 links. The one sausage I bought cost $1.67.<br />
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Prepare the sausage by removing the casing. Add sausage to a small pan and break up into bite size pieces. be sure not to over cook the sausage as it will continue to cook while in the oven. Set sausage aside to let cool.<br />
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Prepare mushrooms by removing the stem. Take a spoon and remove some of the gills from the inside of the mushrooms. This will allow more space to put the "stuffing". Once Mushrooms are prepared, place in a small bowl with a little bit of olive oil, salt and pepper. Mix thoroughly so that mushrooms are appropriately seasoned.<br />
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Combine sausage and goat cheese with a fork and mix until well combined. Begin to stuff mushrooms by packing them full, so that stuffing is almost falling out. Cook at 425 degrees for 15- 20 minutes on a wire rack with a drip pan underneath. This will prevent the mushrooms from sitting in any grease from the sausage. I used a cookie wire rack and placed a cookie sheet on the rack below to catch the drippings.<br />
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Garnish with green onion and serve!<br />
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This aperitif would be perfect for entertaining guests. You can prepare the mushrooms ahead of time and when the guests arrive, simply place them in the oven. You can also cook them over the grill!<br />
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Also here is a picture of my husband, Brett, and I at the wedding this past weekend.<br />
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Anonymoushttp://www.blogger.com/profile/14951000373230665900noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-88655589644000758392013-05-16T11:47:00.000-05:002013-06-05T08:30:42.659-05:00Simple Salads<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Happy (belated) Mother's Day to all the super moms out there!</div>
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<tr><td class="tr-caption" style="text-align: center;">Picnicking in Fort Greene Park!</td></tr>
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While I <i>technically</i> am not a mother, I do claim ownership to three feisty kitties and one amazing dog, making me quite the fur-mom. And let me tell you, I had a wonderful Mother's Day!<br />
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Most of my family lives in Ohio and since I won't be in that part of the country until this upcoming weekend, I spent the day perusing Brooklyn with my husband, our friend Jessie, and Charlie, our labrador/basset mix.<br />
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We began the day at the park, enjoying a picnic of various little sandwiches, a selection of cheeses, and some fresh berries. For dessert we had pieces of chocolate smothered in a very decadent white chocolate peanut butter. Truly divine!<br />
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Following the picnic, we went for a leisurely bike ride around the neighborhood and through Prospect Park (Brooklyn's "Central Park"). I recently purchased a 1986 Peugeot road bike from the Brooklyn Flea Market for a really great price--although the low price may actually be reflective of the fact that it's a child's bike... What can I say? I'm short!--and boy is it a joy to ride! I just can't get enough of it.<br />
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After our ride, we decided to cool down with a little gardening. My husband and I started a backyard container garden last month and we really enjoy spending time tending it together on the weekends. We tried our hand at a smaller garden last year and while we got some produce we decided to try for more this year. All together we planted 13 plants, including yellow and green zucchini, pickling cucumbers--I'm fantasizing about making Mary's <a href="http://86thesoup.blogspot.com/search/label/pickles" target="_blank">homemade pickles recipe</a> from complete scratch!--Japanese long eggplant and traditional eggplant, 5 types of peppers including jalapenos, Caribbean red peppers, and sweet Italian peppers, and 3 types of tomatoes. We also planted a windowbox spice garden with tarragon, mint, basil, rosemary, sage, oregano, dill, and thyme. I'm so excited for everyone to grow big and tall so we can eat them!<br />
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Speaking of eating, enough of my Mother's Day... It's time for some recipes! For today's post, I'd like to celebrate the joy of warmer weather, being outside, and container gardening with three delicious, nutritious, and super simple salads. Every Saturday a local farmer's market forms at the park down the street from my apartment. Not only does the market collect compost and provide a space for recycling textiles, but it's obviously a great place for us to purchase our veggies for the week. This past weekend they had a great selection of lettuce and I admittedly went a little crazy, buying several types out of excitement. So here, dear reader, you have the result of a week's worth of salads.<br />
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<b><u>Cobb Salad</u></b><br />
2 hardboiled eggs, diced<br />
1 tomato, diced<br />
blue cheese, crumbled<br />
sunflower seeds or another type of seed or nut<br />
broccoli and/or cauliflower<br />
turkey or chicken, diced<br />
avocado, sliced<br />
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With this salad, I simply rough chopped the lettuce and then I tossed the lettuce and broccoli in the dressing before adding the toppings. I kept the dressing simple with a mixture of aged apple cider vinegar, lemon juice, chive and dill infused olive oil, hemp oil, and some salt and pepper. I also would have tossed in some mushrooms but I didn't have any in the house at the time. I must say, cobb salads are amongst my favorites because I feel they're pretty well-balanced, with a variety of protein sources, healthy fats, and fiber.<br />
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<b><u>Smoked Salmon Salad</u></b><br />
1 package smoked salmon<br />
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For this salad, I again started by rough chopping the lettuce and then added the toppings. I enjoy the smoked salmon because it takes a simple salad to the next level by providing protein and omega-3's. The capers and olives add a nice saltiness to balance the smokey fish, and the red onion and tomato add just a dash of sweetness. For the dressing, I again kept it simple with a mixture of aged apple cider vinegar, olive oil, hemp oil, and pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4McWxy_fxnelH96kQNhkxpZyDHv_9Pim_hWaYHp6vWe1eUcGp4GQhsGro1jDD-6mgg6fx0bFjuZ2Lq33yNxvpvjVWzqGoqZ-14ED6mkpJoyH8BTQFcJ4aYE8C9AC59Sq9N4SD1QMRQvU/s1600/photo+4.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4McWxy_fxnelH96kQNhkxpZyDHv_9Pim_hWaYHp6vWe1eUcGp4GQhsGro1jDD-6mgg6fx0bFjuZ2Lq33yNxvpvjVWzqGoqZ-14ED6mkpJoyH8BTQFcJ4aYE8C9AC59Sq9N4SD1QMRQvU/s1600/photo+4.JPG" height="300" width="400" /></a><b><u>Frisee Salad</u></b><br />
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cooked duck bacon</div>
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For this salad, I used frisee lettuce rather than typical greens to be adventurous; however I think the same concept would be successful with a variety of lettuces, especially endive, boston, or bibb lettuce, although mesclun or arugula would also work I'm sure. I began by tossing the frisee and the bacon in the dressing, which again was a mixture of aged apple cider vinegar, blood orange infused olive oil, hemp oil, and salt and pepper. I then topped the salad with the two poached eggs and pine nuts. You could also add some diced shallot, blue cheese, roasted red bell peppers, and/or tomatoes, but I decided to keep this salad simple since the real bonus is the runny yolk from the poached eggs. Yum!</div>
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And... in case you didn't scope it, the picture at the beginning of this post is a card I handmade for my mother-in-law using a page from an old dictionary I found on the street and an image from a recycled advertisement! :) </div>
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Anonymoushttp://www.blogger.com/profile/13562837678036329353noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-13479741307142025332013-05-09T10:59:00.000-05:002013-05-21T15:09:57.026-05:00TBT: Rice & Kebabs<br />
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So I know I just did both a rice dish as well as a kebab dish. But, I thought I would share with you a couple variations from my previous posts, to show you the versatility of these two concepts. </div>
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<u>Grilled Vegetable Kebab </u></div>
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When I made those beef kebabs last week, my mushrooms didn't have the robust flavor I was really hoping for. I think it's because we didn't cook the kebabs at a high enough temperature and I didn't season them properly. So I thought I would redeem myself with this vegetable kebab.</div>
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I cut a whole zucchini in 1 inch pieces and used large whole mushrooms. I tossed the vegetables in olive oil, s&p, garlic powder and red chili flakes and then began to skewer the kebabs. Then we cooked the kebabs on the highest heat to really get a char on the veggies. Probably about 15 minutes or less. </div>
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I'm not going to lie, those mushrooms were probably the best I have ever had, and I was super sad I only included 2 mushrooms on each kebab!</div>
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<u>Tomato, Lemon & Basil Rice</u></div>
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So in a previous post, <a href="http://86thesoup.blogspot.com/2013/04/grilled-mahi-mahi-with-saffron-cream.html" target="_blank">here</a>, I talked about how I cook rice- lots of water in gradual increments for about 45 minutes. Letting rice take it's time really allows for the rice to cook properly and it gives off a creaminess without needing to add milk, butter or cheese. In this post I cooked the rice the same way as my previous post. With 5 minutes remaining on the rice and while the remaining liquid cooked off, I added quartered grape tomatoes, lemon juice, lemon zest, freshly chopped basil, s&p, red chili flakes. garlic powder and a small tab of butter. </div>
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It was pretty fantastic and I just so happened to bring the leftovers for lunch today!</div>
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Hope you enjoyed my quick post today, doing anything fun this weekend? Maybe a grill out? I'll be back at my Alma Mater (also Maegan's Alma Mater) this weekend to watch my sister graduate. So proud of her and also sad to think its been so long since I was there. </div>
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Anonymoushttp://www.blogger.com/profile/14951000373230665900noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-46317155418345993032013-05-08T10:58:00.001-05:002013-05-21T15:09:09.756-05:00Guacamole and Skinny Margs<div>
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<u><b>Happy very belated Cinco de Mayo!</b></u></div>
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<b><u><span style="font-size: x-large;">Guacamole de Maegan</span></u></b><br />
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Despite common belief, the fifth of May is actually a celebration of Mexican heritage and pride, not independence, and while I am not of actual Mexican decent, I certainly consider Mexican cuisine a part of my heritage. This is because my mom spent a great part of her young adulthood in the Southwestern United States, namely Texas and Colorado, where I was born. During her time there, she learned to cook authentic Mexican dishes, which she then fed to us. As an adult, every time I bite into a dish that's so spicy it brings tears to my eyes and makes my nose run, I think of my parents and dinners at home, us kids complaining about how spicy the food was and my dad responding with "it'll grow hair on your chest!" </div>
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While I thankfully don't have hair on my chest today, I love the fact that when I think of mom's cooking, it's often not only super spicy foods but Mexican meals. My favorite recipe that she has handed down to me, next to a dish called green chili, is guacamole. Whenever I make guacamole, I think about this one time during high school when Mary asked my mom to make it for a family event of our's she was attending because she thought it was the most amazing guacamole she had ever had and she was craving it. Now, I consider Mary to be an honorable member of my family, and I must say she is an amazing cook with a sophisticated palette. I have always taken this compliment to heart, often thinking about it as I make my own guacamole, and for that reason I think it's perfect that today will be the first post we co-author! How about that for heritage and pride? </div>
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In all the years that I have been making my mom's guacamole I have continuously tried to figure out, what's the key that makes it taste so much more wonderful? And I truly think the answer is adding a number of the ingredients nearly to the point of excess. I usually start with 1-3 avocados, depending on the amount of people who will be enjoying it. Experience has taught me to always make more than I think I'll need because this stuff is so yummy, people will be licking the bowl clean in no time if I skimp at all. I begin by halving the avocados, removing the pit, and spooning the fruit out of the shell. I like to hold on to the pits, <a href="http://www.thehungrymouse.com/2009/09/09/how-to-grow-an-avocado-tree-from-an-avocado-pit/" target="_blank">placing them in a glass of water to try to get them to root</a>, but I have historically had little success, only getting a few to grow which my three cats successfully killed within a year. Nevertheless, its a fun experiment for kids, so I encourage you to give it a try!<br />
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After the avocado, I add the remaining ingredients. I typically use red onion, although white onion works just fine if that's all you have or what you prefer. I fine dice the entire onion and then use one half to the whole onion, depending on what I think is appropriate for my guests and the amount of avocado I used. Then I squeeze in the juice of 1 lime. Next I add 2-3 cloves of garlic, minced. It is better to skimp on the garlic than to add to much as my mother taught me that guacamole is the <b>only</b><i> </i>dish where too much garlic can literally ruin it. Then I add the jalapenos. As I mentioned, I'm a learned spice fiend, and in the tradition of my family I also tend to force my guests to also enjoy my desired spice level, so I usually use an entire can of japs for a single bowl of guac, but of course you can adjust this to your own taste. For this recipe, I also added a beautiful beefsteak tomato and a tomatillo for some added sweetness, both of which I just diced up. I also like to add a dallop of sour cream or mayo for some added zip and creaminess, but if you prefer a more skinny guac, or if there are vegans in your group, this can be omitted without penalty. Finally, I add salt and pepper to a shocking degree so it almost feels like I've used too much. I then stir it all together and give it a try. Then I'll adjust the salt and pepper, as well as the spice level, until it reaches my standards.<br />
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<b><u><span style="font-size: x-large;">Skinny Marg de Mary</span></u></b><br />
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If you drink as may boat drinks as my husband and I do (both self-proclaimed Parrotheads and vacation-extraordinaires) you better learn to make them the right way! And the right way just so happens to also be the skinny way- SCORE!<br />
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BACK AWAY FROM THE STORE BOUGHT MARGARITA MIX!! If you look at the ingredients of a store-bought strawberry margarita mix, the first ingredient is corn syrup or some other non-organic factory made additive, packed with tons of unnecessary calories. AND blended margarita at a restaurant can run you between 300-400 calories! <i>Blasphamy!! </i><br />
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<a href="http://ecx.images-amazon.com/images/I/41G2G439WAL._SY355_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://ecx.images-amazon.com/images/I/41G2G439WAL._SY355_.jpg" /></a><a href="http://ecx.images-amazon.com/images/I/41G2G439WAL._SY355_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="http://ecx.images-amazon.com/images/I/41G2G439WAL._SY355_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="http://ecx.images-amazon.com/images/I/41G2G439WAL._SY355_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>There really are only a few ingredients to a prefect margarita: Tequilla, lime juice, Cointreau and agave nectar (for sweetness). And today, I am sharing with you the perfect blended strawberry margarita... a whole pitcher contains only about 580 calories and contains 6 shots of liquor! Which is quite enough to get me dancin' the Samba!<br />
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One of the best wedding gifts were were given was a Jimmy Buffett Margarita blender. Firing up that baby in the the middle of February, dreaming of warmer places, sun on my face and screaming Boat Drinks!<br />
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<b><u>Skinny Strawberry Margarita</u></b><br />
4 oz. Tequilla<br />
2 oz. Cointreau (Orange Liquor)<br />
2 oz. Lime Juice<br />
2 oz. Orange Juice<br />
1/2 oz. Agave Nectar (you can also use honey or sugar)<br />
1 cup Strawberries<br />
Ice to blend<br />
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Serve these margaritas pool-side, ocean-side or sitting on the porch with your favorite people!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVs6hZImue3jlvtPc9LgTjc76jDaMHj9FBRlvA10kYkNruX4fmKafNadyAs_5OmQBDoo1I-lcq-JLGcScGeXsTFGDK88TrbeDO3lMg90W8TutDNI2DoPs761CunOgPkhY9kpY3icSr9LE/s1600/blogger-image-712333685.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVs6hZImue3jlvtPc9LgTjc76jDaMHj9FBRlvA10kYkNruX4fmKafNadyAs_5OmQBDoo1I-lcq-JLGcScGeXsTFGDK88TrbeDO3lMg90W8TutDNI2DoPs761CunOgPkhY9kpY3icSr9LE/s1600/blogger-image-712333685.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Teaser pic- Man on left is my hubs</td></tr>
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Hope you enjoyed our first combo-post! Next time we will try to post it before the holiday we are blogging about!<br />
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What did you make for Cinco de Mayo?! Be sure to follow up by email or through bloglovin!<br />
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<i>xoxo</i><br />
<br />
Maeg&Mar<br />
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Anonymoushttp://www.blogger.com/profile/13562837678036329353noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-19167313074617092702013-05-02T11:31:00.001-05:002013-05-21T15:17:36.268-05:00Beef Kebabs with a Whiskey Soy MarinadeWe had our first taste of summer this week where temperatures hit 80 degrees! In the winter, Chicagoans suffer for months on end, repeating to ourselves "Why do we live here?!", and then we get a small taste of summer and completely forgive and forget that we were forced into hibernation for the last 5 months! One day of 80 degrees and we are all like, "This is the greatest city in THE WORLD!"<br />
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So in honor of our beautiful weather this week, here are some of the signs of summer I encountered:<br />
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<a href="http://1.bp.blogspot.com/-lP8Mm8J4mY4/UYKNS9n2FII/AAAAAAAADxA/66JIULPBh0w/s1600/Signs+of+Summer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-lP8Mm8J4mY4/UYKNS9n2FII/AAAAAAAADxA/66JIULPBh0w/s640/Signs+of+Summer.jpg" width="640" /></a></div>
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1) The tulips on State Street bloomed on Monday. Nature is just so amazing to me, just two months ago there was no sign of life anywhere and then come April and small pops of green push through the hard Earth and bring life where it was nowhere to be found.<br />
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2) Yesterday was the first time I biked to work (is that hipster, Maegan?) and it was the most relaxing and peaceful commute I have ever experienced. I only live three miles from work and Chicago has a lake-front path for pedestrians only. The cool breeze rolling off the lake, sun shining in my face and hundreds of other people making their commute via motor-less transportation, makes you think that life can't get much better!<br />
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3) Annnd my food post of the day! Did anyone else catch that Kenny Chesney line? "And one by one we slide from reality, with nowhere to go, and nowhere to be". I've been channeling my inner sailor/pirate the last month, wishing my summer vacations would come quicker!<br />
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<span style="font-size: x-large;"><u>Beef Kebabs with a Whiskey Soy Marinade</u></span><br />
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<a href="https://lh5.googleusercontent.com/-U9SSju83H4A/UYJ-wIOqE0I/AAAAAAAADr0/qYUy4TSqgWs/s640/blogger-image--2132911765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-U9SSju83H4A/UYJ-wIOqE0I/AAAAAAAADr0/qYUy4TSqgWs/s640/blogger-image--2132911765.jpg" /></a></div>
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<u><span style="font-size: x-large;">Marinade</span></u></div>
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1/4 cup whiskey</div>
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1/4 cup soy sauce</div>
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1/4 cup worcheshire sauce</div>
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2 tbls olive oil</div>
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2 tbls cider vinegar</div>
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2 tbls black peppercorns</div>
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1 tsp garlic powder</div>
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1 tsp ground mustard powder</div>
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shaking of red chili flakes</div>
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handful of chopped cilantro</div>
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1/2 lemon</div>
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Allow beef to marinade in the refrigerator for a couple hours, obviously the longer it marinades, the more flavor you will get. Use whatever vegetables you have in the house. I use whole mushrooms, red bell pepper and red onion. I'd recommend using a sirloin or another tender form of beef.<br />
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The marinade was so delicious! The bitter whiskey was cut by the sweetness in the soy sauce, and the cracked black peppercorns gave the meat the perfect bite!<br />
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We enjoyed this meal on our patio while drinking a cold beer and watching the sun set. Oh summer how we love thee!<br />
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Hope the weather is treating you as good! Be sure to follow us by email or by bloglovin', it's a great site where you can connect with other blogs of your interest!<br />
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<3<br />
Mary<br />
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Anonymoushttp://www.blogger.com/profile/14951000373230665900noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-88135517538406287032013-05-01T08:37:00.000-05:002013-06-05T08:30:24.682-05:00Miso Noodle Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwSq5Cn7n49lTZkc3dfyc13_0DvN-Ldeb4sRws0H8F_lUatNmBKrJDZek0Vt5H8C79bJEpbkHFxbHHxKDCM1wa4ap1NMu6CtEGHIIyKRmwouZZSnFG1oeeF7TjMo4o6CPzjYKYWg8imQ/s1600/photo+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwSq5Cn7n49lTZkc3dfyc13_0DvN-Ldeb4sRws0H8F_lUatNmBKrJDZek0Vt5H8C79bJEpbkHFxbHHxKDCM1wa4ap1NMu6CtEGHIIyKRmwouZZSnFG1oeeF7TjMo4o6CPzjYKYWg8imQ/s1600/photo+5.jpg" height="530" width="640" /></a></div>
Also known as the easiest--and healthiest--version of ramen noodles you'll ever eat, I made this meal last week when I was in a serious time crunch and had some snow peas starting to go soft in the crisper. I currently work as a Learning Specialist at one of the top art and design schools, and I guess finals fever got to my head when my mind paired "easy" and "quick" with "ramen noodles." However, rather than using actual ramen noodles for this dish, I used ramen-style noodles, which I got in the Asian aisle at my local market. In addition to helping me create a more sound food blog entry, choosing ramen-style noodles over ramen soup packets also allows me to make my own seasoning without all the sodium--and without wasting a flavor packet. Also, while you could make this soup using any stock you have available, I opted to use miso paste as it's easy to find at most grocery stores, it's super affordable, and it's versatile, meaning I'm sure I'll find a use for it in a number of other dishes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCcyBu9UvnchkB6kEbBXXtMf7ZYKB4leCR4PGkgYid9oGK6k03YawdrxI92CYc71ICYBdZuea9Keb3SEYi2t5TPJSA9SECDMCH75frtNOdGLFWVYUStWdaD8RI8d24c1ge4cwyU4psLs/s1600/photo+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCcyBu9UvnchkB6kEbBXXtMf7ZYKB4leCR4PGkgYid9oGK6k03YawdrxI92CYc71ICYBdZuea9Keb3SEYi2t5TPJSA9SECDMCH75frtNOdGLFWVYUStWdaD8RI8d24c1ge4cwyU4psLs/s1600/photo+3.jpg" height="400" width="367" /></a></div>
<b><u>Ingredients</u></b><br />
1 package ramen-style noodles<br />
1 shallot, diced<br />
3-4 cloves garlic, minced<br />
mushrooms, sliced<br />
snow peas<br />
miso soybean paste<br />
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In a large pot, bring about 4 cups of water to a boil. Stir in the miso paste--I just followed the directions on the back of the package and adjusted it according to my own miso tastes. I also added a dash of mushroom base and soy sauce for added flavor depth. Next, add the onion, garlic, and snow peas and allow to cook for 3-4 minutes. Then add the noodles and mushrooms and remove from heat. Allow the soup to steep for about 5 minutes, or until the noodles are tender.<br />
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Alternatively, you can simply add the ingredients to boiling water and wait about 10 minutes for everything to become tender. This is a great alternative for the office or a dorm room where a tea kettle or microwave may be your only option. Ahh, the joy of college nostalgia!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizakyeZW-UBWWktTTxhq9qqpVN-xzsTgU85Us1OmZKhC__6aKToLcI9P8sGI8bhg0xxRzEWZHvTuAVUeuLCR669J7Dbmh9TSjLixvqxon5ktnxWBVVvlY4CRvHlhGzMWv-M65R0zbFqoM/s1600/SignatureMaegan.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizakyeZW-UBWWktTTxhq9qqpVN-xzsTgU85Us1OmZKhC__6aKToLcI9P8sGI8bhg0xxRzEWZHvTuAVUeuLCR669J7Dbmh9TSjLixvqxon5ktnxWBVVvlY4CRvHlhGzMWv-M65R0zbFqoM/s1600/SignatureMaegan.jpg" height="123" style="cursor: move;" width="320" /></a>Anonymoushttp://www.blogger.com/profile/13562837678036329353noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-67648195951234945892013-04-26T10:38:00.001-05:002013-05-21T15:10:51.363-05:00Chicken & Homemade Barbecue Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh6.googleusercontent.com/-om4HnPTTV8U/UXqdv6fgLhI/AAAAAAAADek/1QPEobEbuA8/s640/blogger-image-1323003446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-om4HnPTTV8U/UXqdv6fgLhI/AAAAAAAADek/1QPEobEbuA8/s640/blogger-image-1323003446.jpg" /></a></div>
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Even us food bloggers eat boring dishes like chicken and broccoli on occasion. But last night we were sitting on the couch thinking about how we should prepare the chicken. I was pretty bummed because I thought BBQ chicken on the grill sounded amazing, but we didn't have any BBQ sauce in the house.<br />
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Then I thought- Hey! I probably have all the ingredients to make a BBQ sauce in my cupboard and refrigerator, and that's exactly how I took this boring chicken and broccoli dish to a delicious and perfectly delightful dish.<br />
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We were waiting on a baked potato to cook, so I had about 45 minutes to spare once I decided to make the BBQ sauce, granted I could have walked the one block to the grocery store and pick up a bottle of BBQ, but then I would have had to walk down and back up four floors. Making it in-house ended up being cheaper anyway!<br />
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The basic ingredients to a tomato-based BBQ sauce are: ketchup, vinegar, worcestershire sauce and brown sugar. Then you can add any spices you desire, typically chile powder, ground mustard and some form of heat: cayenne pepper, tabasco sauce or jalepaneos.<br />
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<a href="https://lh3.googleusercontent.com/-fG7pTFhcKXo/UXqdqMakZOI/AAAAAAAADeU/jgcJuC1cP7w/s640/blogger-image--204540035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-fG7pTFhcKXo/UXqdqMakZOI/AAAAAAAADeU/jgcJuC1cP7w/s1600/blogger-image--204540035.jpg" /></a></div>
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<u>Barbecue Sauce</u><br />
<a href="https://lh4.googleusercontent.com/-9YrQq161rnE/UXqdrm57rnI/AAAAAAAADec/mV9TaKsDJDk/s640/blogger-image--1005624123.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-9YrQq161rnE/UXqdrm57rnI/AAAAAAAADec/mV9TaKsDJDk/s400/blogger-image--1005624123.jpg" width="400" /></a>1 cup ketchup<br />
3/4 cup vinegar (i used white wine)<br />
3/4 cup brown sugar<br />
1/4 cup worcestershire sauce<br />
2 tbls chile powder<br />
1 1/2 tbls mustard<br />
1/2 tbls ground ginger<br />
1/2 tbls ground white onion<br />
Cayenne pepper to taste<br />
2 tbls olive oil<br />
Juice of 1/2 lemon<br />
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Heat ingredients in a small saucepan over medium heat. Allow flavors to meld, stir occasionally for 5 minutes. Serve extra sauce in a ramekin for dipping.<br />
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This was the first homemade BBQ sauce I have made, and I'm sure with the summer coming up, we will add a few more varieties for your reading pleasure :)<br />
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Oh and here is a random picture of my dear Grandma at the new casino in Cincinnati. Is she not the cutest?!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbiXQSGuBp5bqZLvPMDgiHDOMyqkAAf4HR3UbzLs5fZPoS5G5EePhqGOIr7kbiDh0WDpmilkvuwmvMvbsR9Qd0Qop6uCJSlULQektdLGrhEa1f1YZ-nrQt_-YFKA46H82ayhuI0zwA4Q/s640/blogger-image-1345991069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbiXQSGuBp5bqZLvPMDgiHDOMyqkAAf4HR3UbzLs5fZPoS5G5EePhqGOIr7kbiDh0WDpmilkvuwmvMvbsR9Qd0Qop6uCJSlULQektdLGrhEa1f1YZ-nrQt_-YFKA46H82ayhuI0zwA4Q/s640/blogger-image-1345991069.jpg" /></a></div>
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Hope you have a great weekend!!<br />
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<3<br />
<span style="font-size: x-large;"><i>Mary</i></span><br />
<br />Anonymoushttp://www.blogger.com/profile/14951000373230665900noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-29742154832232360872013-04-24T11:26:00.002-05:002013-06-05T08:30:02.796-05:00Almond Crusted Striped Bass with Sauteed Kale<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPM2TIE37vH20DaMpJLux8okNpdhrhP7x2NMdFA4-wV-sgeYu67Z3JWzfAPDMGYX3Asstn90LoqSaGsNPTDQ9HVZP9jc6YTokxmqgxweqhA0bpuWnti9vlMMEh2NYX0e1rFXil5m-9MQY/s1600/IMG_3272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPM2TIE37vH20DaMpJLux8okNpdhrhP7x2NMdFA4-wV-sgeYu67Z3JWzfAPDMGYX3Asstn90LoqSaGsNPTDQ9HVZP9jc6YTokxmqgxweqhA0bpuWnti9vlMMEh2NYX0e1rFXil5m-9MQY/s1600/IMG_3272.JPG" height="442" width="640" /></a></div>
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Today is expected to be a beautiful 70 degree day in Brooklyn, and already I'm crawling out of my skin to get out of my office and into the sunshine! When it's this beautiful out, I prefer to spend my evenings either jogging at the park or sitting at a sidewalk cafe, sipping wine or a cold beer--which means that dinner prep needs to be quick!<br />
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I came up with this meal idea one night when I had some extra fish from another meal that I didn't want to go to waste. It was late, and I'm not a fan of eating right before bed, so I wanted to make something quick yet healthy. I've always known about the health benefits of eating fish, but I also felt skeptical about the whole mercury and seafood issue, so when I stumbled upon this <a href="http://www.npr.org/templates/story/story.php?storyId=15823852" target="_blank">NPR article</a> many of my concerns about where and how to safely obtain my omega-3's were demystified.<br />
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I decided to use kale as the side in this meal because, as I'm learning more and more, kale is a superhero of the vegetable family. It takes 15 minutes or less to prepare, whether as chips, a <a href="http://86thesoup.blogspot.com/search/label/kale" target="_blank">salad</a>, or served sauteed or steamed, and its <a href="http://home.howstuffworks.com/kale3.htm" target="_blank">nutritional values</a> are numerous: Kale is unusually high in fiber and other important vitamins and antioxidants, which can help prevent heart disease, osteoporosis, and cancer. Additionally, kale promotes healthy cognitive function as well as a positive mood, making it a great brain food to boot! I literally can't get enough of it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZXEA0-UXtC9VDyGQ-A9WxA1O7jF2z4O7RcIK-qiv2uOjP5JUoxYT9zYEs5wv83VlXhN3aEWB-lgBPG9XAVj-GBcDtxQVaQ6rN1ifyqvi32n7IpJVGdQInTLyKdDYcn5VcRvv2uruM__M/s1600/photo-2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZXEA0-UXtC9VDyGQ-A9WxA1O7jF2z4O7RcIK-qiv2uOjP5JUoxYT9zYEs5wv83VlXhN3aEWB-lgBPG9XAVj-GBcDtxQVaQ6rN1ifyqvi32n7IpJVGdQInTLyKdDYcn5VcRvv2uruM__M/s1600/photo-2.JPG" height="372" width="640" /></a></div>
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<b><u>Sauteed Kale</u></b></div>
1 bunch kale, cleaned and rough chopped<br />
3-4 cloves garlic, minced<br />
1 onion, diced<br />
salt and pepper<br />
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Preheat about 1 tbsp extra virgin olive oil in a medium skillet over medium heat. Add the onion and cook for about 2 minutes, or until translucent. Add a dash of white wine to deglaze. Then add the kale and garlic and cook for about 5 more minutes, or until the kale cooks down. Add the salt and pepper to taste. I also like to add other vegetables I have lying around, such as fresh tomatoes or red and yellow peppers. Remember, the more color, the merrier (and healthier!) the meal.<br />
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Also, if you are looking for increased health benefits from the kale, I'd recommend skipping the saute pan and steaming the kale instead. To enhance flavor, steam the kale with garlic; not only do the two pair well, but the health benefits of garlic are also through the roof!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYBzXGtJsHQJ9tHgZCbud0ViwdybuY7PCnF85yJA8-JpaiFTA-i2QunR8Ll0QJeHW6rQFw168pM_0Yd3DwAr932hAT4wIo7lQk6L6TosZgaCcQ3yqkH_AtsB0qn3c-cOYV-oC969TamGo/s1600/IMG_3268.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYBzXGtJsHQJ9tHgZCbud0ViwdybuY7PCnF85yJA8-JpaiFTA-i2QunR8Ll0QJeHW6rQFw168pM_0Yd3DwAr932hAT4wIo7lQk6L6TosZgaCcQ3yqkH_AtsB0qn3c-cOYV-oC969TamGo/s1600/IMG_3268.jpg" height="446" width="640" /></a><b><u>Almond Crust</u></b><br />
1/2 c unsalted almonds<br />
1 tbsp flour<br />
2 tsp cayenne pepper<br />
1 tsp coriander<br />
1 tbsp fresh dill, chopped<br />
zest of 1 orange<br />
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Season the fish lightly with salt and pepper on both sides. Set aside.<br />
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Place almonds in a food processor and process until crushed. Add flour, orange zest, and spices. Then coat both sides of each piece of fish with almond mixture.<br />
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In a medium skillet over medium heat, preheat about a tablespoon or two of olive oil. Cook for about 8-10 minutes per side, being careful not to tear the fish when flipping.<br />
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I like to serve the fish atop the bed of kale, but you can also put it on the side. Also, because I didn't have lemon in the house when I made this dish, I simply substituted orange, a decision I'd pass along to you, dear readers, as it proved to be a fresh twist on a classic fish.<br />
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Anonymoushttp://www.blogger.com/profile/13562837678036329353noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-14660217014441482012013-04-18T15:51:00.000-05:002013-05-21T15:12:04.765-05:00Caramelized Onions and Mushrooms Burger with melted Gouda & Garlic Dill Aoili<div class="separator" style="clear: both; text-align: center;">
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Well Spring is officially here is Chicago, however it is not what we had dreamed about all Winter. It hasn't stopped raining all week and we haven't seen much of that thing called the Sun! Thankfully though, I will be able to skip out on this weather for a long weekend in Vegas with my best girlfriends.<br />
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A few weeks back I made THE BEST burger, I have had in our kitchen. We go to a lot of specialty burger places such as <a href="http://butcherandtheburger.com/" target="_blank">Butcher and the Burge</a>, <a href="http://www.kumascorner.com/" target="_blank">Kuma's</a> & <a href="http://burgerbarchicago.com/" target="_blank">Burger Bar</a>, but I hadn't made a gourmet burger in my house until this baby!<br />
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We use a simple seasoning on our burgers, just salt and pepper. Grilled to a perfect medium, couple slices of melted Gouda, placed on a toasted sesame bun with caramelized onions and mushrooms, arugula, slice of tomato and my garlic dill aoili.<br />
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To caramelize the onions and mushrooms will take about 15 minutes, maybe more. While my husband was preparing the burgers, I started chopping the veggies we would need for the burger.<br />
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<u><span style="font-size: x-large;">Caramelized Onions and Mushrooms</span></u><br />
1/2 to 1 medium onion<br />
1/2 package of mushrooms<br />
Olive Oil<br />
Salt & Pepper<br />
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Slice the onions and mushrooms and place in a large skillet with a good portion of oil. Heat should be at medium to high. Be sure to find the right temperature to allow the onions and mushrooms to cook slowly and gradually turn a deep golden brown color. Cook for probably 5 minutes longer than the picture below:<br />
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<u><span style="font-size: x-large;">Garlic Dill Aoili</span></u><br />
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<a href="https://lh4.googleusercontent.com/-_upb0YcCSBQ/UXBbR_zEQpI/AAAAAAAADd0/iFqj7BO-u3Q/s640/blogger-image-1592959530.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-_upb0YcCSBQ/UXBbR_zEQpI/AAAAAAAADd0/iFqj7BO-u3Q/s640/blogger-image-1592959530.jpg" /></a>2 cloves minced garlic<br />
1 tsp garlic powder (more or less depending on desired flavor)<br />
1 tbls or more of chopped fresh dill<br />
1/4 cup mayonnaise<br />
Juice from 1/2 lemon<br />
Cayenne pepper to taste<br />
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Add ingredients in a small bowl and combine well. Add more of less of each ingredient based on your tastes. The texture should be rather liquidy due to the lemon juice. I prefer to use a lot of lemon juice as to make the sauce lighter and less thick. Add enough garlic and garlic powder so that you can definitely taste the garlic flavor. I had dill in the house so I thought that would be a nice fresh addition as well.<br />
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Once I was finished with the garlic dill aoli, I still felt that it was a little heavy for my tastes, so I added a bit of cayenne pepper to cut the savoriness of the sauce.<br />
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Hope you guys are having a great day!!<br />
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Mary</span></i><br />
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<br />Anonymoushttp://www.blogger.com/profile/14951000373230665900noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-71629875356509256632013-04-17T12:49:00.005-05:002013-05-21T15:12:23.105-05:00Grilled Mahi Mahi with a Saffron Cream SauceFish Special: Grilled Mahi-Mahi with a saffron cream sauce and served on a bed of lemon rice and roasted asparagus<br />
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On Sunday, after my husband and I finished 9 holes of golf, I cooked up this beautiful and delicious dish. Earlier in the day, I stopped by the local fish market and picked up a fresh piece of Mahi-Mahi. I initially had wanted to pick up a piece of halibut for this dish, but the halibut was a bit expensive, so I went with another white fish, a little more in my price range. As always, use what looks best to you.<br />
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The fish had been flown in that morning so it was super fresh. In order to not overpower the natural flavor of the fish, I used a simple seasoning of salt and pepper. I cooked the fish on the grill, skin-side down for 10 minutes and at the last minute, I squeezed 1/2 a lemon on top of the fish. <i>(See the bottom of this entry for tips on cooking fish on the grill)</i><br />
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A big part of this meal was the timing. I started the rice first, estimating it would take about 40 minutes. Once the rice was on, I started preparing the saffron cream sauce. After 25 minutes, I started the asparagus and dropped the fish on the grill after 30 minutes.<br />
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I wrapped the asparagus in aluminum foil with butter, garlic powder, red chili flakes, fresh thyme and salt & pepper. I placed the asparagus on the top shelf of the grill and let cook for 15 minutes.<br />
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<u>Saffron Cream Sauce</u></div>
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Saffron is pretty expensive, so if you don't have it in your house, simply exclude it from the sauce and you will still have a lovely cream sauce to go with the fish. Also, there are many recipes for a saffron cream online, however I thought it would tasty and visually appealing to add tomatoes to the sauce. It sure did give the fish one last pop of color and texture. However, be sure not to cook the tomatoes too long otherwise they will break down and become mush.<br />
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1 diced shallot</div>
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2 minced garlic cloves</div>
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3 tbls butter</div>
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1 medium tomato diced</div>
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1/2 cup dry white wine</div>
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1/2- 1 cup heavy cream</div>
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2 pinches saffron</div>
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Cayenne pepper (to taste)</div>
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Saute shallots and garlic in the butter over medium high heat until shallots are translucent and garlic is lightly browned. Add tomatoes and saute for one more minute. Add white wine and cook until wine reduced by half- couple minutes. Then add heavy cream, saffron and cayenne pepper.<br />
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<u>Lemon Rice</u><br />
For the rice, I used slow cooking brown basmati rice. I don't follow the cooking instructions on the bag, because I find that I never have enough water to properly cook the rice, based on the instructions. Here is how I do it, based on 1 cup of dry rice:<br />
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<i>Step 1</i>: Fill sauce pot with 2- 3 cups of water, add a pinch of salt and a bit of oil to the water. Bring to a boil.<br />
<i>Step 2</i>: Add rice and lower heat to medium, a gentle boil<br />
<i>Step 3</i>: Watch the pot over the next half hour, adding more water in 1/4 cup increments as needed. Continue tasting rice throughout cooking process to measure doneness.<br />
<i>Step 4</i>: When rice is the texture of your liking, turn heat on high to remove any residual water, and squeeze a half of a lemon in the rice.<br />
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Cooking tips for cooking fish on the grill:<br />
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<li><u>Don't mess with it once on the grill:</u> I only cook fish on the grill if the skin is still on it, otherwise I will use a piece of aluminum. I don't like dealing with the filet falling apart, so I also do not flip the fish. </li>
<li><u>Simple seasoning</u>: When cooking with high quality fish, use only a simple seasoning of salt and pepper as to not mask the flavor of the fish.</li>
<li><u>Cook for 8-15 minutes</u> depending on the thickness of the fish. When the fish is done, it should be flaky with a fork.</li>
<li><u>Lemon</u>: When the fish is almost finished cooking, squeeze half a lemon on top.</li>
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Would you try this dish? Did you know that Dolphin Fish is the same thing as Mahi-Mahi?<br />
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<span style="font-size: large;">Bon Appetit!</span><br />
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<span style="font-size: x-large;"><i>Mary</i> </span></div>
Anonymoushttp://www.blogger.com/profile/14951000373230665900noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-10016218634311867162013-04-03T10:09:00.000-05:002013-05-21T15:19:27.120-05:00Roasted Shrimp Cocktail & Roasted Brussels Sprouts<div class="separator" style="clear: both; text-align: center;">
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My husband and I stayed local for our Easter celebrations this past weekend. My parents were kind enough to purchase us a <a href="http://www.honeybakedham.com/default.asp" target="_blank">Honey Baked Ham</a>, so all I had to do on Sunday was prepare a few side dishes and an app or two.<br />
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After an hour and forty-five minute Easter Sunday mass, paired with a mile walk home in 4 inch heels, I was ready to sit on the couch and watch sports all day. The prep work for these dishes was so simple and I was able to enjoy the company I <em>sooo</em> love to keep!<br />
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When I went shopping for my Easter dinner, I stopped at the local <a href="http://stanleysfruitsandvegetables.com/" target="_blank">Produce Market</a> and <a href="http://www.dirksfish.com/" target="_blank">Fish Market</a> and drew inspiration from what was in the stores. Every time I walk into the produce market, I try to find an ingredient that I have never worked with. This winter I began cooking with poblano peppers, butternut squash and kale. For Easter I decided to make a fresh shrimp cocktail and roasted brussels sprouts.<br />
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<strong><u><span style="font-size: large;">Roasted Shrimp with a Homemade Cocktail Sauce</span></u></strong><br />
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So here is my take on homemade cocktail sauce... Although it may be easier to purchase cocktail sauce than make it on your own, a homemade sauce brings the dish to a whole new level, especially pairing roasted shrimp with this cocktail sauce!<br />
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I had all these ingredients in the house besides the horseradish. Instead of purchasing the cocktail sauce, using only half and then throwing the rest away, I now have stocked my refrigerator with horseradish sauce that I can eventually use in other recipes. And I believe the horseradish sauce was cheaper than the cocktail sauce.<br />
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Typically I try to make things homemade so that I can limit the amount of preservatives and "unknown" ingredients, but I don't think that applies here, because the ketchup and the horseradish sauce probably include lots of ingredients I cannot pronounce.<br />
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<u><b>Roasted Shrimp</b></u><br />
1/2 lb - 1 lb raw shrimp, shelled and deveined (leave tail on for dipping)<br />
1 tbs Olive oil<br />
Red pepper flakes<br />
Garlic powder<br />
Salt & pepper to taste<br />
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Place shrimp on baking sheet, add spices and olive oil and toss shrimp until oil coats the shrimp. Roast at 350 degrees for 8-10 minutes or until pink. Allow shrimp to fully cool in refrigerator before serving ~30 minutes.<br />
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<b><u>Cocktail Sauce</u></b><br />
1/4 cup Ketchup<br />
2 tbs Horseradish sauce (more or less depending upon your taste)<br />
1 tsp Worcestershire<br />
1 tsp Chili powder<br />
1 tsp Garlic powder<br />
1/2 tsp Cayenne pepper<br />
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Mix ingredients together and adjust ingredients based on your tastes.<br />
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<strong><u><span style="font-size: large;">Roasted Brussels Sprouts with shaved Parmigiano-Reggiano</span></u></strong><br />
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<span style="font-size: large;">Brussels sprouts</span></div>
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<span style="font-size: large;">Garlic powder</span></div>
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<span style="font-size: large;">Oregano</span><span style="font-size: large;"> </span></div>
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<span style="font-size: large;">Red chili flakes</span></div>
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<span style="font-size: large;">Parmigiano-Reggiano- freshly grated</span></div>
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<span style="font-size: large;"> Olive oil</span></div>
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<span style="font-size: large;"> Salt & pepper to taste</span></div>
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<span style="font-size: large;"><br /></span></div>
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Toss brussel sprouts in olive oil and add spices, mix well and place on baking sheet. Roast at 350 degrees for 40 minutes, or until brussel sprouts are brown. Shake the sheet a few times during roasting to ensure even roasting. Add parmesan after taking the baking sheet out of the oven. Serve immediately.</div>
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<a href="http://3.bp.blogspot.com/-Kw8dX-pI9XI/UVuiWol4J1I/AAAAAAAADRI/_BKTDUTeZUQ/s1600/IMG_3653.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="590" src="http://3.bp.blogspot.com/-Kw8dX-pI9XI/UVuiWol4J1I/AAAAAAAADRI/_BKTDUTeZUQ/s640/IMG_3653.JPG" width="640" /></a></div>
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Hope you are having a good week! What are some of the dishes you had for Easter? Please share!!<br />
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<i>Thankss!</i><br />
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<i><span style="font-size: x-large;">Mary</span></i></div>
Anonymoushttp://www.blogger.com/profile/14951000373230665900noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-91838432858164324822013-04-02T11:21:00.000-05:002013-06-05T08:29:41.317-05:00Apple Pie with Medieval Pastry Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAGYYrIgLTkdCMpHa4qV6oHN7wngZt5zcXaYv4P70wVyEtjjzJAFz8rrP2W0h1KORhUKNo0Ts_FmkrqtUgDOZgD2FPEkI9dsU5Rkyx6j5L5xDGddEucsD9IKrZiQh0k3c4hR7TIiMkZo/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAGYYrIgLTkdCMpHa4qV6oHN7wngZt5zcXaYv4P70wVyEtjjzJAFz8rrP2W0h1KORhUKNo0Ts_FmkrqtUgDOZgD2FPEkI9dsU5Rkyx6j5L5xDGddEucsD9IKrZiQh0k3c4hR7TIiMkZo/s1600/photo+2.JPG" height="472" width="640" /></a></div>
<i>Game of Thrones</i> has returned! And to celebrate the start of the third season, I wanted to make a dish inspired by my <i>A Feast of Ice & Fire: The Official Game of Thrones Companion Cookbook</i>, which I got a little while back as an anniversary gift from my husband and sadly haven't used yet.<br />
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Although I originally opened the <i>GOT</i> cookbook with dinner in mind, I had also purchased a bag of golden delicious apples earlier in the weekend from my local farmer's market for an apple dessert. Saffron pastry dough and lemon pastry dough with vanilla are some of the first recipes in the book, so I decided to make a rich, savory crust for a crisp and sweet apple pie using a version of the two recipes: I added orange zest and bourbon barrel vanilla to the saffron pastry dough recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_GbW2iIXcGNv33lXPrgkrzhbJJlWqUh2udQhKe8km32WYnVV8XuROJVdg9TgRdnRzlpZEoI6Q8bQP1RO3hTvNse0-n5Q_wKVBYrBGhe-3qYjEXMBzBdTPAa1m_fLogtwPsxIv200OEY/s1600/IMG_3389.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_GbW2iIXcGNv33lXPrgkrzhbJJlWqUh2udQhKe8km32WYnVV8XuROJVdg9TgRdnRzlpZEoI6Q8bQP1RO3hTvNse0-n5Q_wKVBYrBGhe-3qYjEXMBzBdTPAa1m_fLogtwPsxIv200OEY/s1600/IMG_3389.JPG" height="416" width="640" /></a></div>
<b><u>Apple Filling: </u></b><br />
2-3 lbs golden delicious apples, diced<br />
1/4 c brown sugar<br />
1 tbsp melted butter<br />
2 tbsp cinnamon<br />
1 tbsp vanilla extract<br />
1 tbsp sea salt<br />
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<i><b>In Advance:</b> </i>Combine ingredients in a large bowl. I also added a healthy dash of cayenne pepper, as well as maple powder and lavender sugar for a sweet and floral punch. I got both of these wonderful sweeteners, along with my bourbon barrel vanilla extract, from the wonderful <a href="http://colonelde.com/welcome-to-the-jungle/" target="_blank">Colonel De</a> spice market in Cincinnati, Ohio. I then let the apple mixture rest in the refrigerator overnight so the flavors could mingle. If you don't have overnight, then let the apples rest for at least a few hours. Before adding the apples to the pie crust, stir in about 1-2 tbsp flour or cornstarch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QuCfGKUxHc-hAQK5NUp0VCgFI92lYfkkrypXfK4Q5tXZazS9H4yb4hNiaq3sktcQqiySc99HYPJ28NZfeCaj_G8xsCucytDaOjX85LKIRSaIex6wEuyVygLPkgnJ4lD9zhZlNIZEgIU/s1600/IMG_3402.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QuCfGKUxHc-hAQK5NUp0VCgFI92lYfkkrypXfK4Q5tXZazS9H4yb4hNiaq3sktcQqiySc99HYPJ28NZfeCaj_G8xsCucytDaOjX85LKIRSaIex6wEuyVygLPkgnJ4lD9zhZlNIZEgIU/s1600/IMG_3402.JPG" height="368" width="640" /></a><b><u>Medieval Pastry Dough</u></b><br />
1/2 c water<br />
1 tbsp vanilla<br />
zest of 1 orange<br />
Pinch of saffron<br />
3 c flour<br />
2 eggs, lightly beaten<br />
1 stick butter, room temperature<br />
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Preheat oven to 400<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;">°</span>F.<br />
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Combine water, zest, and vanilla and dissolve saffron in mixture. Meanwhile, cut the butter into the flour. Add the yolks and vanilla water until incorporated and a soft dough forms. Add more water or flour as needed.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Mnu-E_4gvIZtFQuj42TTG5LiGbRP8hEG5xqf8VDyurGqb-GZ6EV4vQPFCo_c9aexPTvdjiqAcLeDeP-dFMtvt3xwA_m7-qI8OMMCeD3K5BDlrGvpUTNPb_GiP3Gkimu6sKUgjlW1J30/s1600/IMG_3406.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Mnu-E_4gvIZtFQuj42TTG5LiGbRP8hEG5xqf8VDyurGqb-GZ6EV4vQPFCo_c9aexPTvdjiqAcLeDeP-dFMtvt3xwA_m7-qI8OMMCeD3K5BDlrGvpUTNPb_GiP3Gkimu6sKUgjlW1J30/s1600/IMG_3406.jpg" height="400" width="392" /></a><br />
Divide the dough into 2 parts for one 9" pie or 3 parts for two 8" pies. Roll out the dough for the bottom crust to about 1/4" to 1/8" thickness and place into pan. Shape and stab with a fork a few times. Add the apple filling.<br />
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Roll out the dough for the top crust and shape. Top with brown sugar and cinnamon. I also added a dash more of the the maple powder, lavender sugar, and orange zest.<br />
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Bake for about 10 minutes and then lower temperature to 350<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;">°</span>F and bake for another 15-20 minutes or until crust is golden brown. Serve warm with vanilla ice cream.<br />
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Anonymoushttp://www.blogger.com/profile/13562837678036329353noreply@blogger.com1tag:blogger.com,1999:blog-2723196192491127033.post-90476622483747942013-03-27T13:27:00.007-05:002013-06-05T08:29:20.361-05:00Turkey Burgers<div class="separator" style="clear: both; text-align: center;">
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I'm knocking on wood as I say this... but, the past few days in Brooklyn have been sunny and in the 50s, which has me dreaming of flowers, spring dresses, and my GRILL! </div>
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While it's not <i>quite</i> yet warm enough for backyard cookouts, this past Sunday I still opted for a yummy reminder of warmer months--burgers!--and just substituted the stove for the barbecue. Although I am a huge fan of red meat, I decided to use turkey for these burgers because not only is turkey much leaner than beef, it's also more of a brain food--and after the all-nighter I pulled this weekend, my brain needed all the help it could get before Monday morning!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTbc3v3UuJLRfmZEfRzwxEutXrVfbeYIM8fsvz4kKNf5bZ742qgVyAOQRFrXaz_zRVtau5lcXSV_3_ne9md05tQ4uW6a_a_p9q5pmZW_pb1mU2DMAQ77CVaOE5Frsf4boZaxWco390vM/s1600/IMG_3322.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTbc3v3UuJLRfmZEfRzwxEutXrVfbeYIM8fsvz4kKNf5bZ742qgVyAOQRFrXaz_zRVtau5lcXSV_3_ne9md05tQ4uW6a_a_p9q5pmZW_pb1mU2DMAQ77CVaOE5Frsf4boZaxWco390vM/s1600/IMG_3322.jpg" height="300" width="400" /></a></div>
<b><u>Directions:</u></b><br />
1 lb ground turkey<br />
2 carrots, peeled and diced<br />
3-4 spring onions, diced<br />
2-3 cloves garlic, minced<br />
Few dashes of Worcestershire sauce<br />
<a href="http://86thesoup.blogspot.com/2013/03/sweet-potato-burger-with-chipotle-lime.html" target="_blank">Chipotle and lime aioli</a><br />
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Preheat oven to 375<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;">°</span>F.<br />
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In a large bowl, combine ground turkey, carrots, onion, and garlic. If spring onions aren't available at your local market, substitute a medium-sized red onion, diced. Because I am a huge fan of spice, I also added a dash of fire sauce that my friend gifted me after her trip to the Bahamas. Divide the meat mixture into fourths and shape into patties.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmh8qmcLzD8N15_gKf-c9mQYfagw02P0SqhYWnlmqbzxtrChaRZqlCY0Y_vyVEjfVC4bwDNvOXS2OS3qLzB0LppQc3-QQ2mYjq0UTUUsq36pydlcqFO4jpROqwApok0oFC5kMl1NoOA30/s1600/IMG_3332.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmh8qmcLzD8N15_gKf-c9mQYfagw02P0SqhYWnlmqbzxtrChaRZqlCY0Y_vyVEjfVC4bwDNvOXS2OS3qLzB0LppQc3-QQ2mYjq0UTUUsq36pydlcqFO4jpROqwApok0oFC5kMl1NoOA30/s1600/IMG_3332.JPG" height="300" width="400" /></a></div>
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Next, heat about a teaspoon of olive oil in a large nonstick skillet over medium-high heat. Brown the burgers on both sides, and then transfer to the oven. Cook for about 10-15 minutes, or until the meat is cooked through, about 165<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;">°</span>F. </div>
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Of course if you are luckier than me and do have access to your grill, you could always just toss these babies onto the grill for about 7 minutes on each side or until the meat reaches an internal temperature of 165<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;">°</span>F.</div>
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While the burgers finish cooking, prepare the buns for assembling. I like to use "<a href="http://www.3mealmuffin.com/" target="_blank">The 3 Meal Muffin</a>" from Central Bakery. However, if these aren't available in your local market, you could substitute English muffins or just regular old hamburger buns. I also topped my burgers with some spring mix, a slice of muenster cheese, and the fresh <a href="http://86thesoup.blogspot.com/2013/03/sweet-potato-burger-with-chipotle-lime.html" target="_blank">chipotle lime aioli</a> that Mary posted last week. If I had an avocado in the house, I would have added a slice or two as well. </div>
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Finally, keeping with the spirit of spring, I'd pair this dish with those delicious coriander <a href="http://86thesoup.blogspot.com/2013/03/quick-pickles-with-coriander-and.html" target="_blank">pickles</a> Mary posted yesterday. Check them out! And, ENJOY!!</div>
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Anonymoushttp://www.blogger.com/profile/13562837678036329353noreply@blogger.com2tag:blogger.com,1999:blog-2723196192491127033.post-58778273473875775452013-03-26T10:40:00.000-05:002013-05-21T15:50:57.134-05:00Quick Pickles with Coriander and Cracked Black PepperHow wonderful is the sweet and sour flavor of homemade pickles? Although it doesn't feel like Spring in Chicago, I figured I would make something that reminded me of Summer!<br />
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<a href="http://2.bp.blogspot.com/-B1FvXBUvRwU/UVEKa50SmYI/AAAAAAAADBM/W4bYMNiO6OI/s1600/IMG_3627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="http://2.bp.blogspot.com/-B1FvXBUvRwU/UVEKa50SmYI/AAAAAAAADBM/W4bYMNiO6OI/s640/IMG_3627.JPG" width="640" /></a><br />
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My momma used to make pickles growing up and since I saw these delicious cucumbers at the produce market, I figured, "Why not?"<br />
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There is a difference between cucumbers used to pickle and regular cucumbers. Regular cucumbers that you would buy in the grocery store will not hold up as much to pickling cucumbers. When you pickle "regular" cucumbers, they become soft and mushy pretty quickly- less than a week. <br />
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Pickling cucumbers are generally shorter and fatter with bumpier skin. They also tend to be a lighter shade of green than the kind you find at the grocery store. However, I wouldn't worry about trying to figure out the difference, most times they are labeled for pickling. <br />
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<u>INGREDIENTS</u><br />
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2 lbs pickling cucumbers - 8-10 small medium size cucumbers<br />
1 large yellow onion<br />
Salt<br />
2 cups vinegar (apple cider or white vinegar)<br />
2 cups sugar<br />
1 tbs cracked peppercorns<br />
1 tbs coriander seeds<br />
1 tsp red chili flakes<br />
1 tbs mustard seed or ground mustard<br />
1 tbs celery seed<br />
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<u>INSTRUCTIONS:</u><br />
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<span style="font-size: large;"><em>Step 1:</em></span> Slice cucumber and onions<br />
<span style="font-size: large;"><em>Step 2</em></span>: Place cucumbers and onion is a large bowl and generously salt. Let salt draw out liquid for at least 10 minutes. Up to 30 minutes if you wish. <br />
<em><span style="font-size: large;">Step 3:</span></em> <span style="font-family: inherit;">Thoroughly rise cucumbers and onions in a colander. </span><br />
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<span style="font-size: large;"><em>Step 4:</em></span> Combine spices</div>
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<span style="font-size: large;"><em>Step 5:</em></span><span style="font-size: small;"> </span><span style="font-size: large;"> In a sauce pot, combine vinegar and sugar and heat until sugar is dissolved.</span><br />
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<span style="font-size: large;"><em>Step 6: </em>Pour liquid over cucumbers and onions, add spices and toss to combine. </span></div>
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<span style="font-size: large;"><em>Step 7: </em>Add cucumbers, onions and ample liquid to clean canning jars. Allow pickles to sit for 24 hours. The longer the pickles sit, the better they become. </span><br />
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Pickles last for 2-3 weeks in the refrigerator- if you can wait that long to eat them!<br />
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Hope you guys are having a good week! Let me know what you have been making in your kitchen. I'd love to get inspiration from you!<br />
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<em>Thankkkks!</em><br />
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<span style="font-family: Verdana, sans-serif;"><em><b>Mary</b></em></span>Anonymoushttp://www.blogger.com/profile/14951000373230665900noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-90144284288077247222013-03-20T09:52:00.001-05:002013-05-21T15:49:44.061-05:00Pasta with Easy Alfredo Sauce<div class="separator" style="clear: both; text-align: justify;">
<span style="text-align: start;">Hope you all are having a wonderful "First Day of Spring"! Here in Chicago it feels anything but Spring- it's currently 4 degrees.</span></div>
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Everyone has their go-to pasta dish- veggies, protein and a sauce. I made an "everything but the kitchen sink" pasta on Monday night after a long day. It was quick, delicious and extremely satisfying!<br />
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Pasta is a great way to use leftovers or aging vegetables. My broccoli was approaching a week old and I had leftover chicken from a dish I made over the weekend. I added sun dried tomatoes to add color, sweetness and add a bit of pizzazz to the dish and served it over a bed of rigatoni. <br />
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The special homemade feature here is the simple alfredo- no roux needed!<br />
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<u><b>Pasta</b></u><br />
Rigatoni<br />
Chicken<br />
Broccoli<br />
Sauteed onion<br />
Sun dried tomatoes<br />
Toasted Pine nuts<br />
Red <span style="font-family: inherit;">pepper flakes</span><br />
Salt and pepper<br />
Garnish with Basil<br />
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Saute onion and broccoli in a large deep pan. Use a lid to help cook the broccoli while the pasta boils and you prepare the sauce. Add cooked pasta and remaining ingredients to the pan. Add alfredo and toss until combined. I use red pepper flakes in a lot of dishes to cut the savoriness and add a kick to the dish.<br />
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<u><b>Alfredo</b></u><br />
4 oz unsalted butter<br />
1 c. milk or cream<br />
1 c. freshly grated parmigiano-reggiano<br />
2-3 minced garlic cloves<br />
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In a small saucepan, add butter and garlic over medium- high heat. Lightly brown garlic and add milk/cream to pan. Use cream if you want a thicker sauce, however I had milk in the house (and by house I mean 700 sq.ft. apt) so that's what I used. Add cheese and whisk into butter and milk mixture. Whisk until cheese is combined into the sauce. Add alfredo to pasta and combine with all ingredients.</div>
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I'm pretty sure mincing garlic is my least favorite thing to do in the kitchen- besides cleaning. I use a garlic press, saves time and avoids large chunks (because usually I am not patient enough to get it completely minced).<br />
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What is your "go-to-pasta"? How would you have made this dish differently? I'd love to hear from you, and would <i>LOVE </i>it if you would become a member!<br />
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And by the way- didn't Maegan have some great posts?! If you didn't catch them, click on the following links- <a href="http://86thesoup.blogspot.com/2013/03/beer-battered-fish-and-chips.html" target="_blank">Beer Batted Fish</a>, <a href="http://86thesoup.blogspot.com/2013/03/vegetable-pot-pie-with-cheesy-biscuit.html" target="_blank">Veg Pot Pie</a><br />
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<span style="font-size: large;">Thankssss!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><i>Mary</i></span>Anonymoushttp://www.blogger.com/profile/14951000373230665900noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-15557652263147022962013-03-17T17:54:00.000-05:002013-05-21T14:39:36.055-05:00Beer-Battered Fish and Chips<div style="text-align: center;">
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Happy St. Patrick's Day! </div>
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This year, I decided to approach this favorited green-beer holiday in a new way -- by honoring my Irish forefathers with a homemade meal, straight from Dublin.</div>
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Originally, I had my eyes set on corned beef and cabbage. However, mere hours before dinner time I realized corned beef takes <i>days</i> to prepare due to the brining process. So, after some thought, I decided upon today's fried feature. Now, I'm sure you're thinking, "But Maegan, isn't fish and chips an <i>English</i> dish?" And to you I say, it sure is! But, such fried glory doesn't stop with just England. In fact, around the same time the dish became popular in Great Britain, an Italian immigrant sold the first "one and one" outside pubs in Dublin, making this meal the perfect accompaniment to your St. Patty's Day bar crawl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbw7Nc-FX80S9fInuXvpEuunEkk8dggKe3TxXNMynCyYZUfAzZS0h_fGJjuge1-ttX07TqXOaFAIPrAf8ylYR7jqZ2mPGxWLZ21bJFhNyre54yFhuVytIhivnGxaH0vw64cpgu4xPsA4Q/s1600/image_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="349" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbw7Nc-FX80S9fInuXvpEuunEkk8dggKe3TxXNMynCyYZUfAzZS0h_fGJjuge1-ttX07TqXOaFAIPrAf8ylYR7jqZ2mPGxWLZ21bJFhNyre54yFhuVytIhivnGxaH0vw64cpgu4xPsA4Q/s1600/image_1.jpg" width="400" /></a><br />
<b><i><u>Chips</u></i></b><br />
2-3 medium potatoes, cut to preferred chip thickness<br />
1 small bottle organic canola oil<br />
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Heat oil over medium heat in a heavy-weight, high-walled pan. I use a cast-iron dutch oven. Place a popcorn kernel in the oil; it will pop when the oil is ready for frying. Using a fry basket, begin to fry the potatoes in batches until golden brown. Remove from oil and drain on a paper towel. Reserve the frying oil for the fish.<br />
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Lightly season the chips with sea salt and fresh-cracked black pepper. I also added chopped dill and bourbon smoked paprika for zest.<br />
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<b><u><i>Beer Batter</i></u></b></div>
1 1/2 - 2 lbs pollack<br />
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3 c flour<br />
1/2 tsp baking soda<br />
1 tbsp Kosher salt<br />
1 egg, beaten<br />
10-12 oz smoked beer or porter<br />
1/2 bunch fresh dill, chopped<br />
pepper<br />
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In a large bowl, combine all the dry ingredients and spices. Using a whisk, slowly add the beer until the mixture is like a really thick soup. <br />
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While the oil reheats, clean and skin the fish and cut into 6-8 pieces. When choosing the fish for this dish, you want to look for a white, flaky fish such as pollack or haddock. Many stores will also sell cod; however, Atlantic cod is overfished, making it an unsustainable choice.<br />
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Drop the fish into the batter, coating the entire surface. Then slowly lower the fish into the hot oil. Fry in batches until golden brown. Remove from oil and drain on a paper towel.<br />
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Serve the fish and chips on newspaper with a wedge of lemon and tartar sauce. You can make a quick homemade tartar sauce by mixing together mayo and dill pickle relish. For added flavor, we also sprinkled on a 10-year aged apple cider vinegar... Yum!</div>
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Enjoy!</div>
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Maegan</div>
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Today is one of my favorite nerd days of the year -- Pi day!</div>
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<a href="http://upload.wikimedia.org/math/d/7/0/d70ef7f50df13fd9072c1e6b6f5133a5.png" imageanchor="1"><img alt=" \pi = \frac{C}{d}" border="0" class="tex" src="http://upload.wikimedia.org/math/d/7/0/d70ef7f50df13fd9072c1e6b6f5133a5.png" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; vertical-align: middle;" /></a></div>
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That's right, 3.14. And what better way to celebrate the calendar representation of this circular mathematical constant than with pie?! In this case, the best vegetable pot pie I've ever tasted, let alone created. </div>
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When I decided to make this dish, it was after a late night at work so I wasn't up to the task of making my first-ever pie crust. Thus, I decided to improvise. I looked through my cookbooks until I stumbled upon the idea of using a biscuit crust in my <i>Joy of Cooking: All About Vegetarian Cooking</i> cookbook. </div>
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I then decided to take this non-traditional crust one step further by adding basil and cheese. If you need a little arm-twisting to justify the extra calories, might I tell you that cheese is a source of an enzyme called tyrosine, which is a precursor to the neurotransmitters dopamine and norepinephrine. In case you don't have your copy of <i>Grey's Anatomy</i> handy, these are chemicals in the brain that promote positive mood. Meaning: <i>cheese makes you happy! </i></div>
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So go ahead, add some sunshine to your biscuit crust with a little aged gouda, or even smoked cheddar.</div>
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<b><i><u>Vegetable Pot Pie Filling</u></i></b></div>
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1 onion, julienned</div>
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1 package mushrooms, cleaned and sliced</div>
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1 c snowpeas, halved</div>
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1 c cherry tomatoes, halved</div>
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1 serrano pepper, sliced</div>
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4 cloves garlic, minced</div>
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2 c stock (vegetable, mushroom, or chicken)</div>
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1 tbsp mushroom bouillon (I'm obsessed with Better Than Bouillon organic mushroom base) or soy sauce</div>
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1 c milk</div>
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1 tbsp butter</div>
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1/3 c flour</div>
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A few sprigs of fresh thyme</div>
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Salt & Pepper to taste </div>
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Over medium heat, heat about a tablespoon of extra virgin olive oil in a medium saucepan. Add the onions and cook for 1-2 minutes. Then add the mushrooms and snowpeas. Cook for about 5 minutes, stirring occasionally. Next add the serrano pepper, tomatoes, and garlic and cook, stirring occasionally, until the mushrooms begin to look tender, about 5 more minutes. </div>
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Meanwhile, combine the stock and milk in a bowl and whisk until combined.</div>
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Add the butter and flour to the vegetable mixture to make a roux. Slowly add the stock mixture to the vegetables, continuously whisking to help combine. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXV2h8Z2qgZiJtPpuCJBkvFMEZ4dyJge1tIF7GS_ppsMGdflot_62HFDbhV5ZoCcv2RWjy0byXT767OO4iEhsi6aThNQYUCFv1BoNPqI4kAs0ZkBi6nHeCi00o0lyS8boppz3NUVhw5mg/s1600/image_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXV2h8Z2qgZiJtPpuCJBkvFMEZ4dyJge1tIF7GS_ppsMGdflot_62HFDbhV5ZoCcv2RWjy0byXT767OO4iEhsi6aThNQYUCFv1BoNPqI4kAs0ZkBi6nHeCi00o0lyS8boppz3NUVhw5mg/s1600/image_1.jpg" height="400" width="341" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BPXkjJsvC6LH0KWJ-h-8MlLIyImZ8rld5PNinpsysyH5ydzvP2ynrNj5O6SIu8wq48LLCRkBmmne_BFeK2l1wJpIiZWA6kDUWVBqMZNW09vvPJiD8_w6nYtKIPYGaAvJleaimgz3vD0/s1600/image_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BPXkjJsvC6LH0KWJ-h-8MlLIyImZ8rld5PNinpsysyH5ydzvP2ynrNj5O6SIu8wq48LLCRkBmmne_BFeK2l1wJpIiZWA6kDUWVBqMZNW09vvPJiD8_w6nYtKIPYGaAvJleaimgz3vD0/s1600/image_4.jpg" height="400" width="350" /></a></div>
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Bring the sauce to a simmer, continuing to whisk, until it reaches the thickness of cream of mushroom soup. Stir in the mushroom bouillon or soy sauce and season with thyme, salt, and pepper. </div>
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Remove from heat. Transfer to a medium-sized round casserole dish and set aside while you prepare the dough for the biscuit crust.</div>
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<b><i><u>Aged Gouda and Basil Biscuit Crust</u></i></b></div>
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1 c Bisquick</div>
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1/3 c milk</div>
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1/3 c grated cheese</div>
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10 leaves basil, chiffonade</div>
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Preheat oven to 375<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;">°</span>F.</div>
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In a large bowl, combine Bisquick, milk, cheese, and basil. Add more Bisquick or milk as needed until mixture becomes a soft dough. </div>
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Roll dough into a ball and lightly sprinkle with flour. Using your hands or a rolling pin, roll out the dough to the size of your casserole dish. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzlAna2kDmeBlktwG8Osu7nR1i26zQIxUJVHnf89j_fR5tCmMw_P-nOZ50UQniC3h535dD-1S1Br-ilLeHTMiONMP8VOEVsViRa4zCIXo1lxdHX1KLKAFTFZzBEA8HWfEf6MJkd-1bRE/s1600/image_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzlAna2kDmeBlktwG8Osu7nR1i26zQIxUJVHnf89j_fR5tCmMw_P-nOZ50UQniC3h535dD-1S1Br-ilLeHTMiONMP8VOEVsViRa4zCIXo1lxdHX1KLKAFTFZzBEA8HWfEf6MJkd-1bRE/s1600/image_2.jpg" height="400" width="363" /></a></div>
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Settle the dough on top of the vegetable mixture in the casserole dish. Stab the dough with a fork a few times to allow steam to be released.<br />
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Place the pot pie on top of a cookie sheet on the top rack of the oven. The cookie sheet will catch any liquidy spillage from the pot pie--a technique we had to learn about the hard way! Bake the pot pie for about 15 minutes, or until the biscuit crust reaches a golden brown.<br />
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Spoon a piece of the biscuit crust onto each plate and generously cover with the soupy vegetable sauce (or just eat it straight out of the casserole dish like we did!) and ENJOY!<br />
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- Maegan<br />
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Anonymoushttp://www.blogger.com/profile/13562837678036329353noreply@blogger.com1tag:blogger.com,1999:blog-2723196192491127033.post-55264913615963981202013-03-13T09:57:00.005-05:002013-03-19T22:15:49.728-05:00Kale and Dates Salad with Balsamic Vinaigrette<div class="separator" style="clear: both; text-align: center;">
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Today I would like to share with you my newest love-affair... KALE! Kale has so many nutritious benefits, it is super hearty and really delicious. I pack a salad for lunch most days, and previously used regular green leaf lettuce or spinach. I would always find that my lettuce would wilt by the time lunch rolls around, due to the dressing or the toppings. I even tried packing the dressing separate, but to no avail my salad would lack the freshness and crispness I desired. </div>
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Then I was introduced to kale, and my lunch-life has changed. You can add dressing to kale in the morning and by the time lunch rolls around, your greens are just as crisp as it was 5 hours ago!</div>
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Kale is bitter so I try to always add a bit of sweetness in the form of a dried fruit- I used dates today. I also add beans and nuts for a crunch and protein. Lastly I added tomatoes, red onion and shaved Parmesan cheese. </div>
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<b><i><u>Easy homemade balsamic vinaigrette!</u></i></b></div>
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Pass on the grocery store, preservative-packed salad dressing and create make your own! This simple recipe is super flexible and the basic ingredients are in any household- oil, vinegar, mustard, salt & pepper.</div>
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There is this fantastic shop near my house that has specialty oil and vinegar in all sorts of flavors- Old Town Oil, Chicago. I am currently using their 18 year aged balsamic vinegar. But any vinegar you have in the house will work great- Champagne vinegar, apple cider vinegar, ect. </div>
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Other simple vinaigrette recipes will call for 2x the amount of oil to vinegar, however I love the taste of vinegar and therefore use the same ratio of oil to vinegar, plus it keeps the dressing healthier by adding less oil.</div>
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<i><u>Ingredients</u></i></div>
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2 tbs vinegar</div>
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2 tbs oil</div>
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1 tsp mustard- I use dijon</div>
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Garlic powder, salt & pepper to taste</div>
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Combine mustard, vinegar and spices in a small bowl. Then slowly drizzle oil into mixture and wisk until the oil is completely combined into the vinegar.</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-bIalBGKsgiY/UUCP651KLSI/AAAAAAAACxI/dyAoHK6tqdo/s1600/13+-+2" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-bIalBGKsgiY/UUCP651KLSI/AAAAAAAACxI/dyAoHK6tqdo/s640/13+-+2" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When preparing kale, be sure to cut out the tough ribs</td></tr>
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Hope you enjoy this brown-bag special! Let me know how you like it!<br />
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<span style="font-size: large;"><i>Thanks-</i></span><br />
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<span style="font-size: x-large;"><i><b>Mary</b></i></span>Anonymoushttp://www.blogger.com/profile/14951000373230665900noreply@blogger.com0tag:blogger.com,1999:blog-2723196192491127033.post-76458674112305777042013-03-12T14:47:00.002-05:002013-05-21T15:15:27.708-05:00Sweet Potato Burger with Chipotle Lime Aoili<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-CHqfleCShvE/UUCV-Lj63qI/AAAAAAAACxk/nLWcGcD8t50/s1600/Sweet+Potato+Burger_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-CHqfleCShvE/UUCV-Lj63qI/AAAAAAAACxk/nLWcGcD8t50/s640/Sweet+Potato+Burger_1.JPG" height="480" width="640" /></a></div>
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I came up with this recipe one night when my husband was out of town and I was limited on groceries. A sweet potato was the only substantial thing I had in the house. So I started brainstorming about what I could do with a sweet potato besides bake it and eat it with brown sugar, and this is what I came up with!</div>
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<a href="http://2.bp.blogspot.com/-UhXmifT4N5E/UT-AzIHalzI/AAAAAAAACuM/4rVhWt5Afjc/s1600/Sweet+Potato+Burger_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UhXmifT4N5E/UT-AzIHalzI/AAAAAAAACuM/4rVhWt5Afjc/s640/Sweet+Potato+Burger_3.JPG" height="480" width="640" /></a></div>
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I cooked the burgers in a large nonstick skillet, however you can also cook them in the oven at 350` for 15-20 minutes. Additionally the burgers are not as structured as a regular meat burger, so I would suggest serving the burger on a bed of greens as opposed to a bun. </div>
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<a href="http://2.bp.blogspot.com/-peCQhACv3XI/UT-CY0rxroI/AAAAAAAACuU/_LyNEwRw6p0/s1600/Sweet+Potato+Burger_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-peCQhACv3XI/UT-CY0rxroI/AAAAAAAACuU/_LyNEwRw6p0/s640/Sweet+Potato+Burger_4.JPG" height="480" width="640" /></a></div>
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The sauce I use on this burger is a staple in my kitchen. Using plain Greek yogurt as a substitute for mayo is a huge calorie saver while still getting the same taste. The chipotle masks most of the flavor of the mayo, therefore you can't taste that the sauce is made from yogurt. And the lime juice helps to thin out the sauce and add a bit of freshness. </div>
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<i>TIP</i>: Chipotle in Adobo comes in a can and typically a recipe will only call for 1-2 chipotles. Instead of throwing away the leftover chipotle, puree the the contents of the can and the pureed chipotles will be good in an air tight container for up to three months in the refrigerator. Time and cost saver! Then you can add a bit of chipotle to any dish throughout the week- stir-fry, spicy guacamole, tacos, ect!</div>
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<u><i><b>Sweet Potato Burger</b></i></u></div>
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1 Sweet potato</div>
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1/2 cup cooked Quinoa</div>
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1/2 cup your choice of Beans</div>
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1/4 cup shaved Carrots</div>
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1/4 cup chopped Red Pepper</div>
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1/4 cup chopped Red Onion</div>
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Cilantro</div>
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Juice of 1/2 lime</div>
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1/2 tsp garlic powder, cumin</div>
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1/4 tsp cayenne pepper, chili powder </div>
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Salt and pepper to taste</div>
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<u><i><b>Chipotle Lime Aoili</b></i></u></div>
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1 tbs plain Greek yogurt</div>
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1 tbs mayonnaise</div>
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1 tbs chipotle in adobo (more or less based on your desired heat level)</div>
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Juice of 1/2 lime</div>
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Bake sweet potato or cook in microwave. Discard skin and add to a large bowl. Add cooked quinoa and beans. Using a pastry cutter mash the mixture until the ingredients are combined. Add the rest of the ingredients and combine well. </div>
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Form mixture into burger patties and preheat a large nonstick skillet with a few tablespoons of oil. Cook covered over medium to high heat for 5 minutes on each side. Be careful when flipping the burgers. They are not very structured and can break apart if you are not gentle.</div>
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While burgers are on the stove, prepare the Chipotle Lime Aoili and prepare your desired toppings- I went with sliced tomato and avocado on a bed of spinach. To prepare aoili, simply combine all the ingredients.</div>
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Once burgers are done, assemble and <i>enjoy</i>!</div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Thanks!</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;"><i>Mary</i></span></div>
Anonymoushttp://www.blogger.com/profile/14951000373230665900noreply@blogger.com1