tag:blogger.com,1999:blog-11876946146957911032024-02-20T07:29:12.665-05:00Peppercorns and PastaUnknownnoreply@blogger.comBlogger43125tag:blogger.com,1999:blog-1187694614695791103.post-91955472961749604532012-05-04T08:50:00.001-04:002012-05-04T08:57:19.485-04:00Peanut Butter and Chocolate Oatmeal<i>An alternative to bland breakfast oatmeal...with some added protein...</i><br />
<br />
This recipes makes a single serving of delicious oatmeal. The amounts for the cocoa mix and peanut butter can be altered to taste.<br />
<br />
<i> </i><br />
<div class="recipe"><span style="font-size: large;"><b><i>Peanut Butter and Chocolate Oatmeal</i></b></span><br />
<span style="font-size: x-small;"><i>Estimated Total Time: 5 minutes</i></span><br />
<i><span style="font-size: x-small;">Makes 1 serving</span> </i><b> </b><br />
<br />
<span style="font-size: x-small;"><i>Calories: 242 Carbs: 29g Fat: 10g Protein: 9g Fiber 3g</i></span><br />
<i> </i><br />
<b>Ingredients</b><br />
<ul>
<li>1/4 cup oats (I use quick 1-minute oats, but quick old-fashioned oats will also work)</li>
<li>1/2 cup milk (I use 2%)</li>
<li>1 Tablespoon cocoa mix (I use Swiss Miss Milk Chocolate mix, but any variety will do)</li>
<li>1/4 teaspoon vanilla extract (optional)</li>
<li>2 teaspoons peanut butter (I use a natural variety of peanut butter that contains only peanuts and salt)</li>
</ul>
<br />
<b>Instructions</b><br />
<ol>
<li>Measure<b> </b> ingredients into a medium microwave-safe bowl (the bowl should be large enough so that the cooking and expanding oatmeal won't spill over the top--most large cereal bowls should work).</li>
<li>Microwave on high for 2-1/2 minutes (watch to make sure it doesn't overflow).</li>
<li>Carefully remove from microwave (bowl will probably be hot). </li>
<li>Stir mixture.</li>
<li>Serve with extra milk, if desired.</li>
</ol>
<br />
<span style="font-size: large;"><b style="color: #990000;"><i>Enjoy!</i></b></span><br />
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1187694614695791103.post-4351332744083401822011-04-07T21:22:00.001-04:002011-04-07T21:31:25.018-04:00Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-23JI7QXAkO0/TZ5h8JqkKXI/AAAAAAAAA-s/L9H4FWv7Z3s/s1600/IMG_3402DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-23JI7QXAkO0/TZ5h8JqkKXI/AAAAAAAAA-s/L9H4FWv7Z3s/s400/IMG_3402DC.png" width="400" /></a></div><br />
<i>A simplified variation of the Peanut Butter Cookie...</i><br />
<br />
You can make these cookies fast for a dessert or sweet snack needed in a pinch. They won't last long. Thus you shall find that both making them and eating them is a cinch. <br />
<br />
This recipe makes 1 dozen cookies and uses 4 ingredients. <br />
<br />
<b>Freezing: </b>I found that these cookies freeze well. After baking them and allowing them to cool, I wrapped half of them up (individually) in plastic wrap, put them together inside a freezer bag, and froze them. They were easy to reheat in the microwave.<br />
<br />
<div class="recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-23JI7QXAkO0/TZ5h8JqkKXI/AAAAAAAAA-s/L9H4FWv7Z3s/s1600/IMG_3402DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-23JI7QXAkO0/TZ5h8JqkKXI/AAAAAAAAA-s/L9H4FWv7Z3s/s320/IMG_3402DC.png" width="320" /></a></div><i><span style="font-size: large;"><b>Peanut Butter Cookies</b></span></i><br />
<i><span style="font-size: x-small;">Estimated total time: 20 minutes</span></i><br />
<i><span style="font-size: x-small;">Makes 1 dozen cookies</span></i><br />
<br />
<b>Ingredients</b><br />
<ul><li>1/2 cup peanut butter </li>
<li>1/2 cup all purpose flour </li>
<li>1/4 cup sugar</li>
<li>1 large egg, beaten just slightly</li>
</ul><b>Instructions</b><br />
<ol><li>Preheat oven to 350 degrees.</li>
<li>Grease one cookie sheet.</li>
<li>Mix all ingredients together with a rubber spatula.</li>
<li>Form cookie dough into twelve 1-inch balls.</li>
<li> Place each ball onto the greased cookie sheet leaving 1-2 inches of space between them.</li>
<li>Flatten balls (to about 1/2" or 1/4" thickness) with the flat bottom of a glass, jar, or plate. </li>
<li>Bake at 350 degrees for 8-10 minutes until set. They'll be slightly crispy/golden on bottom. </li>
<li>Enjoy them warm or cool them and then freeze or store them. Yum.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1PN0xu_B4v8/TZ5h8qObHcI/AAAAAAAAA-w/gBOX-Chl8WI/s1600/IMG_3397DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="http://4.bp.blogspot.com/-1PN0xu_B4v8/TZ5h8qObHcI/AAAAAAAAA-w/gBOX-Chl8WI/s320/IMG_3397DC.png" width="320" /></a></div><br />
<br />
<span style="color: #990000; font-size: large;"><b><i>Enjoy!</i></b></span></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1187694614695791103.post-66154938245380932262011-04-02T12:24:00.002-04:002011-04-02T12:41:05.187-04:00New Features<i>Recent additions to my blog:</i><br />
<br />
1. The "<a href="http://peppercornsandpasta.blogspot.com/p/abigails-recipes-complete-list.html">Complete Recipe List</a>" link in the right sidebar (links to a page containing a chronological listing of only my recipes).<br />
2. The "<a href="http://peppercornsandpasta.blogspot.com/view/flipcard">Snapshots</a>" link in the right sidebar (utilizes Blogger's new Dynamic Views feature to show all my posts in various formats, all with snapshots of pictures from each post).<br />
<br />
Coming soon: A recipe for implausibly easy peanut butter cookies. Yum!<br />
<br />
<span style="color: #990000; font-size: large;"><i>Enjoy!</i></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1187694614695791103.post-24830462304625956112011-03-28T16:28:00.002-04:002011-04-02T11:52:30.126-04:00Balsamic Vinaigrette<i>Here's something with which to dress a <a href="http://peppercornsandpasta.blogspot.com/search/label/Salad">salad</a>...</i><br />
<br />
This salad dressing is easy to make and tastes great. It adds a flavorful zing to a bowl of leafy greens.<br />
<br />
The recipe calls for a half-teaspoon mixture of spices, allowing you to use the spices you like best. I've used dill weed, coriander, thyme, onion powder, and basil. Whatever you choose to include, the mixture should amount to about 1/2 teaspoon.<br />
<br />
To mix and store the dressing, I use a well-washed bottle that originally contained enchilada sauce. <br />
<br />
<div class="recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DZiv2LEi7js/TZDuTnQ1clI/AAAAAAAAA-o/_6IP5Tahx3c/s1600/IMG_3222DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-DZiv2LEi7js/TZDuTnQ1clI/AAAAAAAAA-o/_6IP5Tahx3c/s320/IMG_3222DC.png" width="166" /></a></div><span style="font-size: large;"><b><i>Balsamic Vinaigrette</i></b></span><br />
<span style="font-size: x-small;"><i>Estimated preparation time: 10 minutes</i></span><br />
<span style="font-size: x-small;"><i>Makes enough for about 6 side salads or 4 entree salads</i></span><b> </b><br />
<br />
<b>Ingredients:</b><br />
<ul><li>3 tablespoons balsamic vinegar</li>
<li>1/4 teaspoon garlic salt (or plain salt)</li>
<li>1/4 teaspoon granulated sugar</li>
<li>Dash of black pepper</li>
<li>1/2 teaspoon total combination of dry spices like dill weed, ground coriander seed, thyme, basil, and onion powder (choose according to your taste)</li>
<li>1/2 cup extra virgin olive oil<b> </b></li>
</ul><br />
<b>Instructions:</b><br />
<br />
<b>1. </b>Measure ingredients into sealable jar or bottle. Seal securely.<br />
<b>2.</b> Shake well to combine ingredients.<br />
<b>3.</b> Add to salads and enjoy!<br />
<b>4.</b> Refrigerate unused portion. *Ingredients will separate; shake before each use.<br />
<br />
<i> </i><br />
<span style="font-size: large;"><b style="color: #990000;"><i>Enjoy!</i></b></span><br />
<i> </i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1187694614695791103.post-68330532382651813162011-03-18T14:38:00.003-04:002011-03-28T15:23:39.628-04:00Friday HumorSome cooking tips from Bill Cosby. Watch the section of this video clip that plays from 1:07 to 3:23.<br />
(The video may not show up in feed readers--like Google Reader. Visit my blog to view it.)<br />
<br />
<i style="color: #990000;">Enjoy!</i><br />
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</script>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1187694614695791103.post-67826947785631683742011-02-14T10:12:00.001-05:002011-02-14T10:12:37.694-05:00Breakfast Tip: Steel-Cut Oats<i>A wholesome breakfast idea...</i><br />
<br />
Steel-cut oats (also called Irish oats) require a longer cooking time than I generally like to endure. Plus, whenever possible, I like to avoid getting pots dirty.<br />
<br />
However, with some quick preparation the night before, here's a way to cook up (i.e. microwave) some steel-cut oats for breakfast in just a few minutes. The trick is to first allow them to soak for several hours--that is, overnight.<br />
<br />
Oatmeal made from steel-cut oats has a texture that is chewier than oatmeal made from rolled oats and (especially) quick oats. It also has a somewhat nuttier flavor. From what I've read, there seem to be virtually no differences in the nutritional benefits of any of these types of oats--the differences appear only in the way the oats are cut and processed (which affects the cooking time) and in the way they taste. <br />
<br />
<b>Critical note:</b> Be sure to use a large microwave-safe bowl for this recipe.<br />
<b>Other critical note:</b> Don't leave the microwave unattended while you're heating this oatmeal.<br />
<b>Why?: </b>The oatmeal will essentially boil and may overflow the bowl. <br />
<br />
<div class="recipe"><span style="font-size: large;"><b><i>Overnight Steel-Cut Oatmeal </i></b></span><br />
<span style="font-size: x-small;"><i>Estimated total preparation time: 6 minutes (plus overnight) </i></span><br />
<span style="font-size: x-small;"><i>Estimated cooking time: 3-5 minutes</i></span><br />
<span style="font-size: x-small;"><i>Serves: 1</i></span><br />
<br />
<b>Ingredients</b><br />
<ul><li>1/4 cup steel-cut oats</li>
<li>1/2 cup water</li>
<li>1/4 cup milk</li>
<li>1/2 teaspoon ground cinnamon</li>
<li>1-2 tablespoons dried fruit (like raisins or dried cranberries)</li>
<li>Brown sugar or maple sugar to taste (start with 1-2 teaspoons)</li>
<li>Optional: Extra milk or plain/Greek-style yogurt</li>
</ul><b>Instructions</b><br />
<br />
<i>The night before:</i> <br />
<b>1.</b> In a large microwaveable bowl, combine the steel-cut oats and water.<br />
<b>2.</b> Cover and refrigerate overnight.<br />
<br />
<i>In the morning:</i><br />
<b>1.</b> Remove bowl from refrigerator, uncover it, and allow it to come closer to room temperature for a few minutes while adding the other ingredients.<br />
<b>2.</b> Stir in the milk, cinnamon, dried fruit, and brown sugar or maple sugar to taste.<br />
<b>3.</b> Place bowl, uncovered, in microwave and cook on high for 3-5 minutes, stopping and stirring it occasionally, until oatmeal is desired consistency.<i> Don't leave the microwave unattended.</i><br />
<b>4.</b> Remove bowl and let it sit for 1 minute. (Oatmeal will also thicken some as it cools.)<br />
<b>5.</b> Enjoy with extra milk or a dollop of plain or Greek yogurt.<br />
<br />
<br />
<span style="color: #990000; font-size: large;"><b><i>Enjoy!</i></b></span><br />
</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1187694614695791103.post-53705934380968848682011-01-22T13:03:00.003-05:002011-01-23T20:12:57.119-05:00Recommending: Fridge-Clearing Lentil Soup<i>Recently I came across a recipe for "<a href="http://www.thekitchn.com/thekitchn/healthy/from-the-email-fridgeclearing-lentil-soup-071256">Fridge-Clearing Lentil Soup</a>" on <a href="http://www.thekitchn.com/">thekitchn.com</a> and tried it...</i><br />
<br />
The soup was delicious, hearty, filling, and inexpensive.<br />
I've found that some lentil soups are just...<i>bland</i>. But this soup was rich with flavor. <br />
<br />
<b>The recipe is intentionally flexible so you can use whatever vegetables you have in the fridge.</b> I was able to use up some of the fresh ginger I'd had hanging around for a couple weeks. I also tossed in some steamed french-cut green beans leftover from a previous meal.<br />
<br />
My soup was not the color of the soup in the picture with the recipe (the author's addition of kale made for a more green-colored soup).<br />
<br />
<b>For the variable ingredients, I used:</b><i> </i><br />
<i>Instead of the optional bacon - </i>3 oz (one package) chipped beef<i> </i><br />
<i>Liquid</i> - 4 cups chicken stock + 4 cups water<br />
<i>Fridge-clearing vegetables</i> - 4 cups broccoli + 1/2 cup carrots + 1/4 cup leftover green beans<br />
<br />
It took around 40 minutes to cook the vegetables till they were tender to my taste.<br />
<br />
I'd say it made around 12 servings of soup. I froze a third of it for later and used the rest for lunches and a couple dinners. <br />
<br />
It was <i>so delicious</i> served with a dollop of plain yogurt.<br />
<br />
Sound interesting? Tasty? Check out the recipe here: <a href="http://www.thekitchn.com/thekitchn/healthy/from-the-email-fridgeclearing-lentil-soup-071256">Fridge-Clearing Lentil Soup at thekitchn</a><br />
<br />
<i style="color: #990000;">Enjoy!</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1187694614695791103.post-43201470321806703632011-01-22T12:30:00.001-05:002011-01-25T09:34:51.698-05:00Budgeting and Meal Planning<i>If you'd like some tips about grocery budgeting, meal planning, and more...</i><br />
<br />
The author of the <a href="http://moneysavingmom.com/">moneysavingmom.com</a> is doing a weekly video series she's calling "<i>31 Weeks to a Better Grocery Budget</i>." She's posting a new video every Monday. I've enjoyed them so far. It seems like no matter your background (whether you've budgeted and meal-planned for years or if you're just now wanting to start getting ideas) you'll get some helpful tips.<br />
<br />
<b>Here are links to the first two video lessons:</b><br />
*Update* I've added the link to the third lesson.<b> </b><br />
<a href="http://moneysavingmom.com/2011/01/31-weeks-to-a-better-grocery-budget-video-series-lesson-one.html">Lesson One</a><br />
<a href="http://moneysavingmom.com/2011/01/31-weeks-to-a-better-grocery-budget-video-series-week-2.html">Lesson Two</a><br />
<a href="http://moneysavingmom.com/2011/01/31-weeks-to-a-better-grocery-budget-lesson-three.html">Lesson Three</a> <br />
<br />
<span style="color: #990000; font-size: small;"><i>Enjoy!</i></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1187694614695791103.post-25076544802973449292011-01-16T20:31:00.001-05:002011-01-16T20:31:10.656-05:00Kielbasa with Onion and Apple<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TTOXxiZ6AJI/AAAAAAAAA8Y/ROPZYCOhvLM/s1600/IMG_2310DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TTOXxiZ6AJI/AAAAAAAAA8Y/ROPZYCOhvLM/s400/IMG_2310DC.png" width="400" /></a></div><i>Make this dish in just 30 minutes...</i><b> </b><br />
<br />
I wish I had better pictures to show off the results of this recipe.<br />
Just take my word for it: this is <i>delicious</i>.<br />
<br />
This meal uses ingredients that are easy to keep on hand--freeze the kielbasa (thaw before using it), store the onion in a dark, dry place, and refrigerate the apples.<br />
<br />
My husband says this dish is "ridiculously good," and that's pretty much it. The flavors are sweet, spicy, and smoky. I like how it has mixed but similar textures: tender kielbasa, succulent and still-a-bit-crisp apples, and soft onions.<br />
<br />
<b>Note:</b> You probably can omit the butter in this recipe, but I haven't yet tried it that way.<b> </b><br />
<br />
<b>Side ideas:</b> Couscous or Brussels sprouts, broccoli, or another green vegetable.<br />
<br />
<br />
<div class="recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TTOX3HRtXXI/AAAAAAAAA8c/-b9CeXuw8JM/s1600/IMG_2311DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TTOX3HRtXXI/AAAAAAAAA8c/-b9CeXuw8JM/s320/IMG_2311DC.png" width="320" /></a></div><i><span style="font-size: large;"><b>Kielbasa with Onion and Apple</b></span></i><br />
<span style="font-size: x-small;"><i>Estimated total time: 30 minutes</i></span><br />
<span style="font-size: x-small;"><i>Serves: 4 - 6</i></span><br />
<br />
<b>Ingredients</b><br />
<ul><li>1 tablespoon salted butter</li>
<li>1 pound polska kielbasa</li>
<li>1 large onion</li>
<li>2 large apples (Gala or a similar crisp variety)</li>
<li>2 tablespoons cider vinegar</li>
<li>1 teaspoon sugar</li>
<li>2 teaspoons dried parsley</li>
</ul><b>Instructions</b><br />
<b>1. </b>Cut fully-thawed kielbasa into wedges (1-inch at widest outer edge). <br />
<b>2. </b>Heat butter over medium heat in a large pot--I use a 5-quart pot.<b> </b><br />
<b>3. </b>Add kielbasa wedges to butter and cook for 5 minutes, stirring often. <br />
<b>4. </b>Meanwhile, slice onion into thin strips.<br />
<b>5. </b>Add onion to pan and cook for 6 minutes, stirring often.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TTOX3hz30rI/AAAAAAAAA8g/JBl5cMcSvs4/s1600/IMG_2304DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TTOX3hz30rI/AAAAAAAAA8g/JBl5cMcSvs4/s320/IMG_2304DC.png" width="320" /></a></div><b>6. </b>Meanwhile, slice apples into wedges (1/2-inch width at widest).<br />
<b>7. </b>Add apple slices to pan and stir.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TTOX34GBgiI/AAAAAAAAA8k/IMweqVv5Z0I/s1600/IMG_2305DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TTOX34GBgiI/AAAAAAAAA8k/IMweqVv5Z0I/s320/IMG_2305DC.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TTOX45NYDII/AAAAAAAAA8o/dgkABy_zEUU/s1600/IMG_2306DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TTOX45NYDII/AAAAAAAAA8o/dgkABy_zEUU/s320/IMG_2306DC.png" width="320" /></a></div><b>8. </b>Cook the mixture for about 13 minutes or until apples are tender (they should be springy and somewhat bendable).<br />
<b>9. </b>Stir the cider vinegar and sugar to the kielbasa-onion-apple mixture. Stir.<b> </b><br />
<b>10. </b>Add the dried parsley to the mixture and stir well.<b> </b><br />
<b>11. </b>Bring the mixture to a boil then simmer for 1-2 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TTOXxiZ6AJI/AAAAAAAAA8Y/ROPZYCOhvLM/s1600/IMG_2310DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TTOXxiZ6AJI/AAAAAAAAA8Y/ROPZYCOhvLM/s320/IMG_2310DC.png" width="320" /></a></div><b>12. </b>Serve hot. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TTOX3HRtXXI/AAAAAAAAA8c/-b9CeXuw8JM/s1600/IMG_2311DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TTOX3HRtXXI/AAAAAAAAA8c/-b9CeXuw8JM/s320/IMG_2311DC.png" width="320" /></a></div><br />
<br />
<span style="font-size: large;"><b style="color: #990000;"><i>Enjoy!</i></b></span></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1187694614695791103.post-74364669282791726962010-11-16T22:31:00.000-05:002010-11-16T22:31:03.886-05:00UpdateI haven't dropped off the edge of the earth...just off this space of the Internet.<br />
<br />
Other things have taken priority over my recipe-posting--that process is quite time-consuming. Although I enjoy the steps involved, sometimes using my camera constantly while trying to cook and finish a meal in good time is low on my list of likes.<br />
<br />
There are a few recipes I have invented recently that I will eventually post. Today, I made a meal involving kielbasa, onion, and apples, and it was <i>mighty</i> delicious. <br />
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I recommend adding the feed for my blog (ie: subscribe to it) to your blog reader so you'll see when I next update with a post.<br />
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Thank you for following! :~) I appreciate it.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1187694614695791103.post-7981604260529152992010-10-18T21:42:00.001-04:002010-10-18T22:11:34.859-04:00Question of the Day<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TLz-Ru3jMOI/AAAAAAAAA74/7CZ0WtsUhGs/s1600/IMG_9575_2dc.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TLz-Ru3jMOI/AAAAAAAAA74/7CZ0WtsUhGs/s400/IMG_9575_2dc.png" width="400" /></a></div><br />
I'm still here! Not to worry--if you're prone to that.<br />
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I'm working on some menu-planning experiments, and this has been a busy month<br />
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I'd like to know something. I'd like to know what your favorite autumn food is. When you think of crisp-weather autumn and then think of eating, what do you begin to crave? Apple pie? Roasted pumpkin seeds? A particular hearty soup? <br />
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Leave a comment with your answer to that compelling question.Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-1187694614695791103.post-91104941067924212082010-10-05T17:37:00.002-04:002010-10-05T17:38:15.403-04:00Chicken Mozzarella<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGWZH6BfI/AAAAAAAAA48/QvywBZ_eu90/s1600/IMG_1229DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGWZH6BfI/AAAAAAAAA48/QvywBZ_eu90/s400/IMG_1229DC.png" width="400" /></a></div><i>Savory sauce and juicy chicken...topped with cheese...and broiled... </i><i></i><br />
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This is my variation of chicken Parmesan. My husband I really like the tomato flavor in the sauce--the sugar tempers the acidity of the canned tomatoes. Spices like cumin and nutmeg and herbs like basil and parsley dress it all up. But this is not a complicated meal to make.<br />
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I found that 1/2 of a chicken breast (or half of a chicken breast half, if you want to be technical*) was a good serving size for me. Thus, I think this meal will serve up to 4 people with smallish appetites or 2 people with hunger pangs.<br />
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*Technically, a chicken has a breast (singular), and that breast is chopped into two halves and sold that way. So, technically, when you generally buy chicken breasts, those pieces of chicken are actually chicken breast <i>halves</i>. Apparently, though, misuse of the term has lead to the phrases "a chicken breast" and "a chicken breast half" being interchangeable, with both referring to the same portion/piece of a chicken. This I just learned after a bit of research. Since it's uncommon to find a whole chicken breast in supermarkets, I'm not going to bother with technicalities. I'm going with the general phrasing (no "halves" for me here). <br />
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<b>Side ideas:</b> Egg (or "no-egg") noodles, steamed green beans, steamed or grilled Brussels sprouts.<br />
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<div class="recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGWZH6BfI/AAAAAAAAA48/QvywBZ_eu90/s1600/IMG_1229DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGWZH6BfI/AAAAAAAAA48/QvywBZ_eu90/s320/IMG_1229DC.png" width="320" /></a></div><br />
<i><span style="font-size: large;"><b>Chicken Mozzarella</b></span></i><br />
<span style="font-size: x-small;"><i>Estimated total time: 1 hour</i></span><br />
<span style="font-size: x-small;"><i>Oven temperature: 400 degrees F </i></span><br />
<span style="font-size: x-small;"><i>Serves: 2 - 4</i></span><br />
<br />
<b>Ingredients</b><br />
<ul><li>2 boneless skinless chicken breasts</li>
<li>8 fresh basil leaves</li>
<li>Fresh parsley leaves (to make 1 tablespoon chopped)</li>
<li>1/4 cup + 1/8 cup all purpose flour</li>
<li>Salt</li>
<li>Freshly-ground black pepper</li>
<li>A dash of ground cumin</li>
<li>1 tablespoon butter</li>
<li>1 tablespoon minced garlic (about 2 cloves, minced)</li>
<li>1/4 cup white wine</li>
<li>2-1/4 cups crushed tomatoes (canned)</li>
<li>1/4 teaspoon sugar</li>
<li>A dash of ground nutmeg</li>
<li>1/2 cup shredded mozzarella cheese</li>
<li>Dry egg noodles--2 to 4 servings worth (I used about 6 cups) for an optional side</li>
</ul><br />
<b>Instructions</b><br />
<br />
<b>1.</b> Rinse and dry fresh parsley. Chop enough parsley to make 1 tablespoon when chopped. Set aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TKuGXQ3LuEI/AAAAAAAAA5E/rNMt9aP1lVk/s1600/IMG_1161DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TKuGXQ3LuEI/AAAAAAAAA5E/rNMt9aP1lVk/s320/IMG_1161DC.png" width="320" /></a></div><b>2.</b> Rinse and dry the basil leaves. Make a chiffonade of the leaves by placing them in a stack, rolling up the stack of leaves from the stem end to the tip, then chopping the roll into 1/8-inch slices, generally. Then chop these thin strips crosswise. Set aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGYNeEvgI/AAAAAAAAA5I/kwMgVwn9QKQ/s1600/IMG_1162DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="164" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGYNeEvgI/AAAAAAAAA5I/kwMgVwn9QKQ/s320/IMG_1162DC.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGYnsgPoI/AAAAAAAAA5M/Q6Xu_1ssBEY/s1600/IMG_1163DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGYnsgPoI/AAAAAAAAA5M/Q6Xu_1ssBEY/s320/IMG_1163DC.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGZYdRw5I/AAAAAAAAA5Q/N6RGwz0MKaA/s1600/IMG_1164DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGZYdRw5I/AAAAAAAAA5Q/N6RGwz0MKaA/s320/IMG_1164DC.png" width="320" /></a></div><b>3.</b> Flatten the chicken breasts by placing them in a sturdy, sealable (airtight) plastic bag and pounding them with the side of a large can (or a meat mallet, if you have one). You want the chicken to be a more uniform thickness (about 1/2") throughout each piece.<br />
<b>4.</b> Remove the chicken from the bag, rinse each piece, and pat them dry with a paper towel.<br />
<b>5.</b> Trim any excess fat from the chicken.<br />
<b>6.</b> Place 1/4 cup of flour in a wide bowl. Dredge one side of one chicken breast in the flour. Then sprinkle salt and freshly-ground black pepper, along with a dash of ground cumin, on the un-floured side.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGaHFrHQI/AAAAAAAAA5U/Wtckr49w6Y0/s1600/IMG_1168DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGaHFrHQI/AAAAAAAAA5U/Wtckr49w6Y0/s320/IMG_1168DC.png" width="320" /></a></div><b>7.</b> Turn the piece of chicken over, and dredge the other side in the flour. Remove this piece of chicken, gently shaking off excess flour. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TKuGauErfGI/AAAAAAAAA5Y/b91TgCSESjA/s1600/IMG_1169DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TKuGauErfGI/AAAAAAAAA5Y/b91TgCSESjA/s320/IMG_1169DC.png" width="320" /></a></div><b>8.</b> Add about 1/8 cup of flour to the wide bowl. Repeat steps #6 and #7 with the other chicken breast piece. <br />
<b>9.</b> Preheat oven to 400 degrees F.<br />
<b>10.</b> Place 1 tablespoon of butter in a straight-sided saute pan set on medium-high heat. When the butter melts, tilt the pan to swirl the butter, coating the bottom of the pan.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TKuGbCZGMwI/AAAAAAAAA5c/uAmUajUeDTs/s1600/IMG_1173DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TKuGbCZGMwI/AAAAAAAAA5c/uAmUajUeDTs/s320/IMG_1173DC.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGb893gPI/AAAAAAAAA5g/INz5iVqY3ZQ/s1600/IMG_1174DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGb893gPI/AAAAAAAAA5g/INz5iVqY3ZQ/s320/IMG_1174DC.png" width="320" /></a></div><b>11.</b> When the butter is hot and bubbly, add the chicken to the pan. Cook for three minutes on one side.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGcdK3zKI/AAAAAAAAA5k/Hqc632Q7Qk0/s1600/IMG_1175DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGcdK3zKI/AAAAAAAAA5k/Hqc632Q7Qk0/s320/IMG_1175DC.png" width="320" /></a></div><b>12. </b><i>Meanwhile, set a large pot of water on high heat to cook the egg noodles (if desired), according to the package directions.</i><br />
<b>13. </b>After the chicken has cooked on one side for three minutes, turn both pieces over and cook for about 4 more minutes until done.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TKuGdEkk99I/AAAAAAAAA5o/Q-xy0c2etjA/s1600/IMG_1180DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TKuGdEkk99I/AAAAAAAAA5o/Q-xy0c2etjA/s320/IMG_1180DC.png" width="320" /></a></div><b>14. </b>Remove chicken from the pan and place in a 8" x 8" or similar baking dish.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGdqy0rhI/AAAAAAAAA5s/H884VUsmJIo/s1600/IMG_1182DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGdqy0rhI/AAAAAAAAA5s/H884VUsmJIo/s320/IMG_1182DC.png" width="320" /></a></div><b>15.</b> To the saute pan, add 1 tablespoon of minced garlic and turn the heat to medium. Stir the garlic around the pan, scraping up some of the juices from the bottom of the pan.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TKuGeNgyvmI/AAAAAAAAA5w/HGrm2yyZDkI/s1600/IMG_1185DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TKuGeNgyvmI/AAAAAAAAA5w/HGrm2yyZDkI/s320/IMG_1185DC.png" width="320" /></a></div><b>16.</b> When the garlic is fragrant and sizzling (but not burning), add a splash of white wine to the pan--about 1/4 cup. Stir.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TKuGfTcN0RI/AAAAAAAAA50/WQ9mJygeL98/s1600/IMG_1188DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TKuGfTcN0RI/AAAAAAAAA50/WQ9mJygeL98/s320/IMG_1188DC.png" width="320" /></a></div><b>17.</b> Keep cooking and stirring over medium heat, allowing the liquid to reduce by half. This will take about 2 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TKuGf6QSKdI/AAAAAAAAA54/RhwD04qfSAI/s1600/IMG_1191DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TKuGf6QSKdI/AAAAAAAAA54/RhwD04qfSAI/s320/IMG_1191DC.png" width="320" /></a></div><b>18.</b> Add about 2-1/4 cups of crushed tomatoes. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGgg9ZbxI/AAAAAAAAA58/nzsHM_4rs8A/s1600/IMG_1192DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGgg9ZbxI/AAAAAAAAA58/nzsHM_4rs8A/s320/IMG_1192DC.png" width="320" /></a></div><b>19.</b> Stir in 1/4 teaspoon of sugar, several twists of freshly-ground black pepper, and a dash of ground nutmeg. Cook for 4-5 minutes, stirring often.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGhhqDXcI/AAAAAAAAA6A/AUeY2DZkk2Y/s1600/IMG_1195DC.png" imageanchor="1"><img border="0" height="213" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TKuGhhqDXcI/AAAAAAAAA6A/AUeY2DZkk2Y/s1600/IMG_1195DC.png" width="320" /></a></div><b>20.</b> When the tomato mixture is bubbly, add the chopped parsley and basil. Stir for 1 minute. Remove from heat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TKuGiACnpFI/AAAAAAAAA6E/ONsc_yz08Lk/s1600/IMG_1198DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TKuGiACnpFI/AAAAAAAAA6E/ONsc_yz08Lk/s320/IMG_1198DC.png" width="320" /></a></div><b>21.</b> Carefully pour the tomato mixture over the chicken in the baking dish.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TKuGi_NQeiI/AAAAAAAAA6I/x3aaEyJu1VA/s1600/IMG_1199DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TKuGi_NQeiI/AAAAAAAAA6I/x3aaEyJu1VA/s320/IMG_1199DC.png" width="320" /></a></div><b>22.</b> Sprinkle 1/2 cup shredded mozzarella cheese over the chicken.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TKuGjtPnyRI/AAAAAAAAA6M/u1jIgkrQNas/s1600/IMG_1200DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TKuGjtPnyRI/AAAAAAAAA6M/u1jIgkrQNas/s320/IMG_1200DC.png" width="320" /></a></div><b>23.</b> <i>When the pasta water has begun to boil, you may add the egg noodles. Follow their package's directions and remove and drain the water when they are cooked sufficiently</i>. <br />
<b>24.</b> Place the dish in the center of the preheated oven and bake for about 8 minutes--until the cheese is melted well.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TKuGkBCH1QI/AAAAAAAAA6Q/CDTdRqg6lqQ/s1600/IMG_1204DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TKuGkBCH1QI/AAAAAAAAA6Q/CDTdRqg6lqQ/s320/IMG_1204DC.png" width="320" /></a></div><b>25.</b> When cheese is melted, turn the oven broiler on and broil for about 3 minutes. Watch the dish carefully--avoid burning the cheese.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TKuGlE-itpI/AAAAAAAAA6U/mmZNF3sQJYg/s1600/IMG_1206DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TKuGlE-itpI/AAAAAAAAA6U/mmZNF3sQJYg/s320/IMG_1206DC.png" width="320" /></a></div><b>26.</b> When the cheese is nicely golden brown, remove the dish from the oven.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TKuGlw3TevI/AAAAAAAAA6Y/oQWrQ1eJeWM/s1600/IMG_1210DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TKuGlw3TevI/AAAAAAAAA6Y/oQWrQ1eJeWM/s320/IMG_1210DC.png" width="320" /></a></div><b>27.</b> Serve the chicken mozzarella with egg noodles and steamed green beans.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TKuGmadDOVI/AAAAAAAAA6c/kihwEebpMeQ/s1600/IMG_1224DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TKuGmadDOVI/AAAAAAAAA6c/kihwEebpMeQ/s320/IMG_1224DC.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TKuGW-100MI/AAAAAAAAA5A/QCu6tIPkf-o/s1600/IMG_1235DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TKuGW-100MI/AAAAAAAAA5A/QCu6tIPkf-o/s320/IMG_1235DC.png" width="320" /></a></div><br />
<div style="color: #990000;"><span style="font-size: large;"><b><i>Enjoy!</i></b></span></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1187694614695791103.post-15319978624643289622010-09-24T19:14:00.000-04:002010-09-24T19:14:36.333-04:00Mini Blueberry Pies<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TJ0bLExiFyI/AAAAAAAAA4U/OYGjrREvClI/s1600/IMG_0903DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TJ0bLExiFyI/AAAAAAAAA4U/OYGjrREvClI/s400/IMG_0903DC.png" width="400" /></a></div><i>Simple and delicious miniature pies...</i><br />
<br />
I had a difficult time naming these munchkins; I wanted to invent a name more creative than "Mini Blueberry Pies." In the end, though, as occurred with my <a href="http://peppercornsandpasta.blogspot.com/2010/09/yummy-oatmeal.html">Yummy Oatmeal</a> dilemma, I settled on that name because it is what defines them: They <i>are </i>miniature blueberry pies--made with a pie crust, blueberries<i></i>, and a few other ingredients.<br />
<br />
Ahhh, these little pastries are a tasty dessert. Plump, juicy blueberries, lightly sweetened and enveloped by a warm, flaky crust. I <i>highly</i> recommend serving these pies with vanilla ice cream because they are only lightly sweetened, and the addition of cold, smooth, ice cream balances out the sweetness and excellently complements the flavors and textures of the pies. <br />
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I don't have any pictures of the pies paired with ice cream....but you may feast your eyes upon this snazzy pic of one pie--nicely golden brown. Yum.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bAwBCJ-I/AAAAAAAAA3Y/kUy1RjQ_qcU/s1600/IMG_0914DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bAwBCJ-I/AAAAAAAAA3Y/kUy1RjQ_qcU/s320/IMG_0914DC.png" width="320" /></a></div>If you're feeling a little bit bold, you could substitute a different fruit for the blueberries. Raspberries, strawberries, or maybe even apples would likely work. I would recommend cutting large fruits (like apples and strawberries) into smallish pieces before mixing them with the sugar, flour, etc.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TJ0bDd3GC7I/AAAAAAAAA3k/xFmxaRS6Zrk/s1600/IMG_0861DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TJ0bDd3GC7I/AAAAAAAAA3k/xFmxaRS6Zrk/s320/IMG_0861DC.png" width="320" /></a></div>I'm excited to try this recipe again soon. I plan to use a different fruit and see how it goes. If you try this recipe, let me know what you think. :-)<br />
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<div class="recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bLhHoL2I/AAAAAAAAA4Y/8P17PKHB1UA/s1600/IMG_0905DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bLhHoL2I/AAAAAAAAA4Y/8P17PKHB1UA/s320/IMG_0905DC.png" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><i><span style="font-size: large;"><b>Mini Blueberry Pies</b></span></i><i><span style="font-size: x-small;"> </span></i><br />
<i><span style="font-size: x-small;">Estimated preparation time: 20 minutes plus time to bring crust to room temperature as per package instructions</span></i><br />
<i><span style="font-size: x-small;">Estimated baking time: 25 minutes </span></i><br />
<i><span style="font-size: x-small;">Serves: 4</span></i><br />
<br />
<b>Ingredients</b><br />
<ul><li>1 refrigerated pie crust</li>
<li>1-1/2 cups fresh blueberries (about 3/4 of a pint)</li>
<li>1 teaspoon lemon juice</li>
<li>1 tablespoon sugar</li>
<li>2 tablespoons flour</li>
<li>About 1 tablespoon butter, divided into fourths</li>
<li>Vanilla ice cream (optional, but exceptionally tasty, accompaniment)</li>
</ul><b>Instructions</b><br />
<br />
<b>1. </b>Prepare the pie crust according to the package directions (usually it is suggested that you let the crust come to room temperature, which takes around 15 minutes--sometimes you can microwave it for a few seconds, but check the instructions).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bB_4YJ-I/AAAAAAAAA3c/YT-td4ZmSxk/s1600/IMG_0858DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bB_4YJ-I/AAAAAAAAA3c/YT-td4ZmSxk/s320/IMG_0858DC.png" width="320" /></a></div><b>2.</b> Preheat the oven to 450 degrees F. <br />
<b>3.</b> Rinse the blueberries and shake off excess water.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bC4rny2I/AAAAAAAAA3g/J17KeBFRODQ/s1600/IMG_0860DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bC4rny2I/AAAAAAAAA3g/J17KeBFRODQ/s320/IMG_0860DC.png" width="320" /></a></div><b>4. </b>In a bowl, stir together the blueberries, sugar, and lemon juice. Then add the flour. Set this mixture aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bD9y8soI/AAAAAAAAA3o/qRKREbmpASE/s1600/IMG_0864DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bD9y8soI/AAAAAAAAA3o/qRKREbmpASE/s320/IMG_0864DC.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TJ0bFE-DNYI/AAAAAAAAA3s/Xj50sZL4HKc/s1600/IMG_0866DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TJ0bFE-DNYI/AAAAAAAAA3s/Xj50sZL4HKc/s320/IMG_0866DC.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TJ0bFvDbeuI/AAAAAAAAA3w/1QzUxT93yLA/s1600/IMG_0868DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TJ0bFvDbeuI/AAAAAAAAA3w/1QzUxT93yLA/s320/IMG_0868DC.png" width="320" /></a></div><b>5.</b> Unroll the prepared pie crust onto a cutting board.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bGEpdUOI/AAAAAAAAA30/EQwt76kcUd0/s1600/IMG_0869DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bGEpdUOI/AAAAAAAAA30/EQwt76kcUd0/s320/IMG_0869DC.png" width="320" /></a></div><b>6.</b> Cut the crust into fourths (a pizza slicer is a great tool for this). Pull the pieces apart a bit.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TJ0bGi-kFSI/AAAAAAAAA34/oC31oAt-qV8/s1600/IMG_0872DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TJ0bGi-kFSI/AAAAAAAAA34/oC31oAt-qV8/s320/IMG_0872DC.png" width="320" /></a></div><b>7.</b> Place a scoop of about 1/4 of blueberry mixture in the center of a pie crust piece.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TJ0bHZAOaAI/AAAAAAAAA38/wTboQYhZJaQ/s1600/IMG_0874DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TJ0bHZAOaAI/AAAAAAAAA38/wTboQYhZJaQ/s320/IMG_0874DC.png" width="320" /></a></div><b>8.</b> Fold up the crust around the mixture, firmly pinching the 4 edges to form a little pouch around the blueberries. Leave the top of the mixture exposed a bit, but make sure that everything is contained inside the pie crust and there are no holes on the edges.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TJ0bIFiT4CI/AAAAAAAAA4A/WlFXruhpzyA/s1600/IMG_0876DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TJ0bIFiT4CI/AAAAAAAAA4A/WlFXruhpzyA/s320/IMG_0876DC.png" width="320" /></a></div><b>9.</b> Repeat steps <b>7</b> and <b>8</b> for all pieces of the crust, using equal parts of the blueberry mixture for each. <br />
<b>10.</b> Place the miniature pies in a pie dish or another oven-safe dish.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bIjUyLUI/AAAAAAAAA4E/CnTqvTCgA8I/s1600/IMG_0881DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bIjUyLUI/AAAAAAAAA4E/CnTqvTCgA8I/s320/IMG_0881DC.png" width="320" /></a></div><b>11.</b> Top each mini pie with a slice of butter (about 1/4 tablespoon for each).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bJeZ4IaI/AAAAAAAAA4I/cpHg7ULKv0M/s1600/IMG_0887DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TJ0bJeZ4IaI/AAAAAAAAA4I/cpHg7ULKv0M/s320/IMG_0887DC.png" width="320" /></a></div><b>12.</b> Place the pie dish in the preheated oven on the middle rack.<br />
<b>13.</b> Bake for about 10 minutes.<br />
<b>14. </b>Carefully remove the dish and lightly cover the mini pies with a length of foil to avoid overly-browning the edges.<br />
<b>15.</b> Place the dish back in oven and bake for about 10 more minutes.<br />
<b>16.</b> Remove the dish and check the mini blueberry pies for doneness (they should be lightly golden-brown and very hot and bubbly).<br />
<b>17.</b> If they aren't done yet, place them back in the oven <i>without the foil</i> for about 5 more minutes. <i>The total baking time should be about 25 minutes.</i><br />
<b>18.</b> Remove the pies from the oven.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TJ0bJ5dgCCI/AAAAAAAAA4M/UF-1oOgL4gc/s1600/IMG_0889DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TJ0bJ5dgCCI/AAAAAAAAA4M/UF-1oOgL4gc/s320/IMG_0889DC.png" width="320" /></a></div><b>19.</b> Allow the mini blueberry pies to cool some before eating them because they will be quite hot.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TJ0bKs_AV8I/AAAAAAAAA4Q/rtI6IV_qzkw/s1600/IMG_0891DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TJ0bKs_AV8I/AAAAAAAAA4Q/rtI6IV_qzkw/s320/IMG_0891DC.png" width="320" /></a></div><b>20.</b> Serve the pies with scoops of vanilla ice cream, or if you're gutsy, some vanilla yogurt or slightly-sweetened plain yogurt.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TJ0bMWAMlhI/AAAAAAAAA4c/RjcDsXES-U4/s1600/IMG_0911DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TJ0bMWAMlhI/AAAAAAAAA4c/RjcDsXES-U4/s320/IMG_0911DC.png" width="320" /></a></div><br />
<span style="font-size: large;"><i style="color: #990000;"><b>Enjoy!</b></i></span></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-1187694614695791103.post-48546293822260113242010-09-12T15:34:00.003-04:002010-09-27T15:09:40.215-04:00How To Comment<div style="color: #444444;">I've gotten a few questions offline about how one goes about leaving comments on my blog.<br />
If you'd like to leave me a comment--either about a particular recipe post, or the blog in general, or about your favorite toothpaste flavor--here's what you gotta do:<br />
</div><div style="color: #444444;">1. Scroll to the bottom of a post.</div><div style="color: #444444;">2. Click on "# Comments" to the right of where it says "Posted by abigail...". A new window will pop open where you'll see a text box beneath the wording "Leave your comment."</div><div style="color: #444444;">3. Click inside that box, and type your message.</div><div style="color: #444444;">4. Beneath the wording "Choose your identity," you will need to select the way you want to be named along with your comment. Essentially, this is your signature. </div><div style="color: #444444;">5. Pick the identity you wish to use: your google account (if you have one), OpenID (if you have that), or just your name/nickname and (optionally) a website. You can also choose to comment anonymously. </div><div style="color: #444444;"></div><div style="color: #444444;"><br />
</div><div style="color: #444444;">Pop-up blocking programs <i>might</i> block the new window from opening when you click to leave a comment. Usually, you'll be notified that it is blocking a pop-up, and you can then select that you'd like to allow that pop-up.</div><div style="color: #444444;"><br />
</div><div style="color: #444444;"><i>Questions?</i> Let me know. Try commenting on this post to see how it works. I like feedback. I also like praise. Who doesn't? It's nice.</div><div style="color: #444444;"><br />
</div><div style="color: #444444;">P.S. I will also be updating the blog with a "contact me" sort of button in the near future. :-)</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1187694614695791103.post-34596402951147562472010-09-12T15:13:00.005-04:002011-03-09T09:59:30.341-05:00Yummy Oatmeal<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TI0iu7M--SI/AAAAAAAAA3A/WR8SRmDnY1I/s1600/IMG_8877DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TI0iu7M--SI/AAAAAAAAA3A/WR8SRmDnY1I/s400/IMG_8877DC.png" width="400" /></a></div><i>I'm a huge fan of oatmeal... </i><br />
<br />
Sometimes I will even disrupt my obsession with Kashi Island Vanilla wheat cereal and eat hot oatmeal for breakfast during the summer months. Now that the outside temperature is cooling down, I'll be making oatmeal more often for breakfast.<br />
<br />
<b>The typical process:</b> <br />
Generally, I prepare an individual packet of maple-sugared oatmeal (or something similar--and I like the reduced sugar varieties that are around nowadays) and add some plain quick oats and extra milk or water. Then I toss in a couple dozen dried cranberries and microwave the whole deal. I have learned the sticky way that oatmeal expands quite a bit when microwaved. One must use caution.<br />
<br />
<b>The fancy method:</b><br />
Sometimes I'll cook up some oatmeal the old-fashioned way using a stove and a pot. I'll use whatever variety of oats I've got, preferably something somewhat chopped, and doctor up the mixture with cinnamon, light brown sugar, vanilla, and dried fruits.<br />
<br />
This<span style="color: black;"><b><span style="color: #783f04;"> </span></b><b><span style="color: #783f04;">savory</span></b>, <b style="color: #783f04;">cinnamony</b>, <b style="color: #783f04;">warm</b> and <b><span style="color: #783f04;">yummy</span></b> oatmeal creation</span> has thrice graced my supper table in the past year. Who ever said oatmeal must be served only for breakfast? <br />
<br />
<b>Sugar...</b><br />
Typically, I feel a twinge of guilt when I scoop out some *gasp* <i>sugar</i> to add to, well, anything. Then I look both ways before I dump in some more. Oatmeal is the chief offender--it doesn't really <i>need</i> sugar. But I really don't add that much sugar. It's just that sugar is discussed with such disdain when it comes to nutrition and health; thus, now that particular crystalline carbohydrate is oft-depicted as the nemesis of all those who endeavor to live healthily. <br />
<br />
<i>Moderation</i>, people. That's the key. Fact is--we need sugar, and it isn't, or doesn't need to be, our downfall.<br />
<br />
<b>Math:</b><br />
Curious to know just how much of that sweet stuff I've put into this recipe, I did a little calculating.<br />
(Skip the following if you really don't care.)<br />
<br />
Three tablespoons of light brown sugar contains 135 calories and 36 grams of carbohydrates (all sugar in this case). Divided into 4 servings, each serving contains 34 calories and 9 grams of carbohydrates (all sugar) from the light brown sugar. Additional calories and carbs (as well as protein, fiber, and vitamins) will come from the fruits and oats and milk, etc. I think--feel free to correct me--that 34 calories is about 15% of what one needs daily (for a 2000 calorie diet). Of course, we should limit our intake of those calories that come from simple carbs like sugar (as opposed to complex carbs found in whole grains and fruits).<br />
<br />
Anyway, that amount works for me when I occasionally whip up this treat. One can certainly decrease or increase the brown sugar amount to suit one's own taste. Try cutting the sugar amount in half when you make the oatmeal, then add extra to your own bowl if you'd like more sweetener. <br />
<br />
<b>Whole grains: </b><br />
And speaking (a while ago) of whole grains, I like that the oats contain no sodium or cholesterol and provide about 3 grams of fiber and 4 grams of protein per serving (4 servings)--about 12% and 9% of a typical daily requirement respectively. <br />
<br />
<b>Water <i>and</i> milk? </b><br />
I recommend using a combination of water and milk for this recipe. I think the milk is a necessary ingredient for a creamier oatmeal. Use whatever ratio of water to milk that suits you, resulting in 2-1/2 cups of liquid total. <br />
<br />
<b>Dried fruits: </b><br />
The dried fruits soften while they're cooked, adding hints of their flavors to the mixture. About 1/2 cup of fruits is sufficient. My staple dried fruit is cranberries. Apricots are also tasty--chop them into small pieces because they expand significantly when boiled. Other fruits to try are dried apples, cherries, raisins, or strawberries.<br />
<br />
<b>Naming...</b> <br />
Sometimes I struggle over what title to give a recipe--or really anything I'm labeling or naming. It needs to be <i>just right</i>. I'll usually start with some sort of filler name to give the post or essay or whatever-I'm-writing something resembling structure. I started this one with "Yummy Oatmeal," and I intended to change it to something more professional once I reached the end of this commentary. But, lo! it <i>is</i> yummy oatmeal, so "Yummy Oatmeal" is how it shall be forever henceforth named.<br />
<br />
So, now, without (much) more discussion, here goes the recipe. It's really a simple thing--nothing that unique--but sometimes we just need an inspiration, right? <br />
<br />
<div class="recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TI0ixO4b8FI/AAAAAAAAA3I/7FVMHcQ0vRk/s1600/IMG_8878DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TI0ixO4b8FI/AAAAAAAAA3I/7FVMHcQ0vRk/s320/IMG_8878DC.png" /></a></div><i><span style="font-size: large;"><b>Yummy Oatmeal</b></span></i><br />
<span style="font-size: x-small;"><i>Serves: 2 - 4</i></span><br />
<span style="font-size: x-small;"><i>Estimated time: 20 minutes</i></span><br />
<br />
<b>Ingredients</b><br />
<ul><li>1/2 cup quick oats</li>
<li>1/2 cup steel cut oats</li>
<li>2-1/2 cups water and milk combined (making 2-1/2 cups total)</li>
<li>Dash of Morton's kosher salt (or another coarse salt) - optional</li>
<li>1 teaspoon imitation vanilla extract</li>
<li>1/4-1/2 teaspoon ground cinnamon</li>
<li>3 tablespoons light brown sugar</li>
<li>4 chopped dried apricots</li>
<li>1/4 cup dried cranberries</li>
</ul><b>Instructions</b><br />
<ol><li><b></b> In a medium saucepan, bring water, milk, and salt (optional) just to a boil over medium-high heat.</li>
<li><b></b>Stir in the vanilla, cinnamon, quick oats, steel cut oats, light brown sugar, and dried fruits.</li>
<li><b></b>Reduce heat to a simmer and cook for 5 - 7 minutes, stirring often. <b><br />
</b></li>
<li><b></b>Remove pot from heat and let the oatmeal stand for one minute before serving.</li>
<li><b></b>Serve with extra milk and/or sugar, if desired. </li>
</ol><br />
<br />
<span style="color: #990000; font-size: large;"><i><b>Enjoy!</b></i></span></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1187694614695791103.post-13132777343133214932010-08-22T17:55:00.001-04:002010-08-23T12:44:43.929-04:00Earl Grey Yogurt Muffins<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/THGPNMKVNyI/AAAAAAAAAzM/TvMFl7m-1dk/s1600/IMG_1331DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_OQtVD6kZp94/THGPNMKVNyI/AAAAAAAAAzM/TvMFl7m-1dk/s400/IMG_1331DC.png" width="400" /></a></div><i>Yummy muffins. </i><br />
<br />
A perfect breakfast treat or a simple-yet-elegant dessert to serve when entertaining, these muffins are excellent served alongside a pot of tea.<br />
<br />
They have a satisfying texture: chewy on the outside and moist on the inside, compliments of the plain yogurt. They have a surprising, delightful creamy citrus flavor--an Earl Grey tea distinctive. <br />
<br />
These Earl Grey Yogurt Muffins are pleasantly sweet. As-is, I think they could multitask as a light dessert cupcake. One could reduce the sugar amount slightly, thus reducing the sweetness, though such a reduction isn't necessary.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/THGPe8MJ4gI/AAAAAAAAAzU/DNPXXdjGm1k/s1600/IMG_1267DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="143" src="http://4.bp.blogspot.com/_OQtVD6kZp94/THGPe8MJ4gI/AAAAAAAAAzU/DNPXXdjGm1k/s200/IMG_1267DC.png" width="200" /></a></div>Prior to inventing this recipe, I had been toying with ideas for such muffins for several weeks. I once saw a recipe on a British blog for a cake that used Earl Grey tea leaves (the small particles, or <a href="http://en.wikipedia.org/wiki/Fannings">fannings</a>--which are typically what you find packaged in tea bags--or loose leaf tea ground into small particles resembling fannings). Neat idea! I also often came across recipes for yogurt muffins in my many Internet travels. Another neat idea! Why not combine both neat ideas?<br />
One day, I finally decided to try it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/THGPv4gb6gI/AAAAAAAAAzc/v4IjWdgaFmw/s1600/IMG_1327DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/THGPv4gb6gI/AAAAAAAAAzc/v4IjWdgaFmw/s320/IMG_1327DC.png" /></a></div>Happily, I found that the proportions I chose were right, and the muffins not only held together and didn't burn, but they also were really tasty and pleasantly aromatic. (Not all my culinary inventions have wonderful results, though they do tend to be edible, regardless.)<br />
<br />
Have fun trying this recipe! Let me know what you think. :~)<br />
<br />
<b>Removing the muffins from the muffin tins:</b> When using nonstick bakeware, one has to be careful not to scratch the nonstick coating. Sometimes it's tricky to get anything done (like removing muffins from nonstick tins) when exercising such caution. Even though baked goods don't strongly adhere to a nonstick surface, they do tend to stick just a bit, even when the surface is greased. Plastic knives can scratch the coating, so...<br />
<b>Idea:</b> Use a small rubber spatula.<br />
<b>How:</b> Carefully loosen all around the sides of a muffin.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/THGQNPGgtmI/AAAAAAAAAzk/djoRhncyGOk/s1600/IMG_1317DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/_OQtVD6kZp94/THGQNPGgtmI/AAAAAAAAAzk/djoRhncyGOk/s200/IMG_1317DC.png" width="200" /></a></div>Then slide the spatula underneath the muffin. Press downward against the pan, so the end of the spatula will bend underneath the muffin.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/THGQRAwSZ4I/AAAAAAAAAzs/M-_BUnsIQoQ/s1600/IMG_1318DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/_OQtVD6kZp94/THGQRAwSZ4I/AAAAAAAAAzs/M-_BUnsIQoQ/s200/IMG_1318DC.png" width="200" /></a></div>Rotate the spatula in a circle beneath the muffin, then pull up and pop it out. This technique worked well for me. The muffins stayed intact, and very little baked batter was left in the pan.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/THGQToueGrI/AAAAAAAAAz0/e4cOhQzjv9g/s1600/IMG_1319DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/_OQtVD6kZp94/THGQToueGrI/AAAAAAAAAz0/e4cOhQzjv9g/s200/IMG_1319DC.png" width="200" /></a></div>Note: My pictures depict a small spatula removing a mini muffin from a 24-cup muffin tin.<br />
<br />
Well, anyway, on to the recipe...<br />
<br />
<div class = "recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/THGQqC63L9I/AAAAAAAAAz8/_8p1-i6bb1M/s1600/IMG_1324DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/THGQqC63L9I/AAAAAAAAAz8/_8p1-i6bb1M/s320/IMG_1324DC.png" /></a></div><span style="font-size: large;"><i><b>Earl Grey Yogurt Muffins</b></i></span><br />
<span style="font-size: x-small;"><i>Estimated time: 40 minutes (about 20 minutes prep time and 15 to 20 minutes baking time)</i></span><br />
<span style="font-size: x-small;"><i>Makes 2 dozen regular-sized muffins (or 1 dozen regular-sized muffins plus 2 dozen mini muffins)</i></span><br />
<br />
<b>Ingredients</b> <br />
<ul><li>2-1/2 cups all-purpose flour</li>
<li>1/2 teaspoon salt</li>
<li>2 teaspoons baking powder</li>
<li>1 teaspoon baking soda</li>
<li>1 tablespoon Earl Grey tea leaves* (about 3 teabags worth) </li>
<ul><li>*The tea should be the size of small particles</li>
</ul><li>2 cups plain (unflavored) yogurt (low fat)</li>
<li>1/2 cup unsweetened applesauce</li>
<li>2 eggs</li>
<li>3 teaspoons imitation vanilla extract</li>
<li>1 cup granulated sugar</li>
</ul><br />
<b>Instructions</b><br />
<br />
<b>1.</b> Preheat oven to 350 degrees F. <br />
<b>2.</b> Grease 2 regular-sized 12-cup muffin tins (or 1 regular 12-cup tin plus 1 mini 24-cup muffin tin).<br />
<b>3.</b> Cut off the tops of the Earl Grey tea bags and empty the tea into a small bowl. Measure the amount to ensure it is approximately 1 tablespoon (a little more or a little less is fine). The tea should resemble small particles, similar to coffee grounds.<b> </b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/THGYsTPpySI/AAAAAAAAA00/6Crf5ydy7Lw/s1600/IMG_1276DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://2.bp.blogspot.com/_OQtVD6kZp94/THGYsTPpySI/AAAAAAAAA00/6Crf5ydy7Lw/s200/IMG_1276DC.png" width="200" /></a><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/THGYtlvkJfI/AAAAAAAAA08/GmYyoMaPV0U/s1600/IMG_1277DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" src="http://2.bp.blogspot.com/_OQtVD6kZp94/THGYtlvkJfI/AAAAAAAAA08/GmYyoMaPV0U/s200/IMG_1277DC.png" width="200" /></a><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/THGYvfOjnxI/AAAAAAAAA1E/7po81FsvkG0/s1600/IMG_1278DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/THGYvfOjnxI/AAAAAAAAA1E/7po81FsvkG0/s320/IMG_1278DC.png" /></a></div><b>4.</b> Measure the flour, salt, baking powder, and baking soda into a medium bowl. <br />
<b>5.</b> Add the tea leaves, then stir the dry mixture thoroughly. Set aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/THGYxueepRI/AAAAAAAAA1M/WoAnt3-uYwI/s1600/IMG_1283DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/THGYxueepRI/AAAAAAAAA1M/WoAnt3-uYwI/s320/IMG_1283DC.png" /></a><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/THGYzGKLuYI/AAAAAAAAA1U/rUcLYvIX0Hw/s1600/IMG_1284DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/THGYzGKLuYI/AAAAAAAAA1U/rUcLYvIX0Hw/s320/IMG_1284DC.png" /></a></div><b>6.</b> Into a stand mixer (or a large bowl with which to use a hand mixer), measure the plain yogurt.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/THGYiXKa9eI/AAAAAAAAA0E/rxJkAler4qA/s1600/IMG_1268DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/THGYiXKa9eI/AAAAAAAAA0E/rxJkAler4qA/s320/IMG_1268DC.png" /></a></div><b>7.</b> Add the unsweetened applesauce.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/THGYj3gHZbI/AAAAAAAAA0M/7JPnzvshLqU/s1600/IMG_1270DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/THGYj3gHZbI/AAAAAAAAA0M/7JPnzvshLqU/s320/IMG_1270DC.png" /></a></div><b>8.</b> Add the vanilla extract.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/THGYlYMOh7I/AAAAAAAAA0U/jPSB39VNpog/s1600/IMG_1271DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/THGYlYMOh7I/AAAAAAAAA0U/jPSB39VNpog/s320/IMG_1271DC.png" /></a></div><b>9.</b> Add the eggs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/THGYm1b4VBI/AAAAAAAAA0c/JoZu6gycYNw/s1600/IMG_1272DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/THGYm1b4VBI/AAAAAAAAA0c/JoZu6gycYNw/s320/IMG_1272DC.png" /></a></div><b>10.</b> Add the granulated sugar.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/THGYoSQUcuI/AAAAAAAAA0k/x-V7XjbqTzc/s1600/IMG_1273DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/THGYoSQUcuI/AAAAAAAAA0k/x-V7XjbqTzc/s320/IMG_1273DC.png" /></a></div><b>11.</b> Cream those ingredients together on medium speed for about 1 minute.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/THGYqM_89RI/AAAAAAAAA0s/ZPDAtAxwAiQ/s1600/IMG_1275DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/THGYqM_89RI/AAAAAAAAA0s/ZPDAtAxwAiQ/s320/IMG_1275DC.png" /></a></div><b>12.</b> Add 1/2 of the flour mixture to the wet ingredients. Mix on low speed for about 10 seconds.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/THGY_KxdF3I/AAAAAAAAA1c/WDBm1E3tkSU/s1600/IMG_1289DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/THGY_KxdF3I/AAAAAAAAA1c/WDBm1E3tkSU/s320/IMG_1289DC.png" /></a><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/THGZAykdQZI/AAAAAAAAA1k/dgZfMOfvDn0/s1600/IMG_1290DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/THGZAykdQZI/AAAAAAAAA1k/dgZfMOfvDn0/s320/IMG_1290DC.png" /></a></div> <b>13.</b> Add the rest of the flour mixture and mix well for about 15 seconds on low then increasing to high speeds.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/THGZD2BnioI/AAAAAAAAA1s/paTG1aNb6Ms/s1600/IMG_1292DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/THGZD2BnioI/AAAAAAAAA1s/paTG1aNb6Ms/s320/IMG_1292DC.png" /></a></div><b>14.</b> Scrape down the insides of the bowl with a spatula.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/THGZF7_uhpI/AAAAAAAAA10/8fcjEIHT3fo/s1600/IMG_1295DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/THGZF7_uhpI/AAAAAAAAA10/8fcjEIHT3fo/s320/IMG_1295DC.png" /></a></div><b>15.</b> Mix the ingredients on medium speed for about 5 seconds.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/THGZPdXon-I/AAAAAAAAA18/-jR74kMi1rg/s1600/IMG_1296DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/THGZPdXon-I/AAAAAAAAA18/-jR74kMi1rg/s320/IMG_1296DC.png" /></a></div><b>16.</b> Spoon muffin mixture into prepared muffin cups, filling each about 3/4 full.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/THGZTtpklOI/AAAAAAAAA2E/E4z-ch6eDh0/s1600/IMG_1302DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/THGZTtpklOI/AAAAAAAAA2E/E4z-ch6eDh0/s320/IMG_1302DC.png" /></a></div><b>17.</b> Bake as close to middle of the oven as possible (ideally on the same rack, if they will fit side-by-side) at 350 degrees for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out mostly clean.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/THGZWK03QzI/AAAAAAAAA2M/otLYf4WwpRI/s1600/IMG_1306DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/THGZWK03QzI/AAAAAAAAA2M/otLYf4WwpRI/s320/IMG_1306DC.png" /></a><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/THGa2gVC7wI/AAAAAAAAA2U/UOmBtvQdzPY/s1600/IMG_1315DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/THGa2gVC7wI/AAAAAAAAA2U/UOmBtvQdzPY/s320/IMG_1315DC.png" /></a></div><b>18.</b> Carefully transfer muffins to cooling racks.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/THGbM7IbUtI/AAAAAAAAA2k/u7d66x7P5_E/s1600/IMG_1323DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/THGbM7IbUtI/AAAAAAAAA2k/u7d66x7P5_E/s320/IMG_1323DC.png" /></a></div><b>19.</b> Serve the muffins warm or cooled, and freeze some of them to savor later.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/THGbPPZ-IRI/AAAAAAAAA2s/Q2KWUKaZpZU/s1600/IMG_1328DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/THGbPPZ-IRI/AAAAAAAAA2s/Q2KWUKaZpZU/s320/IMG_1328DC.png" /></a></div><br />
<span style="color: #990000; font-size: large;"><b><i>Enjoy!</i></b></span><br />
</div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-1187694614695791103.post-4149815870457232792010-07-27T15:54:00.004-04:002010-07-27T15:57:44.355-04:00One-Pot Pasta with Vegetables<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TE83hxg-UpI/AAAAAAAAAxo/lqVdGrSJiKU/s1600/IMG_9806DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TE83hxg-UpI/AAAAAAAAAxo/lqVdGrSJiKU/s400/IMG_9806DC.png" width="400" /></a></div><i>Serve it as a side-dish or as the main course...</i><br />
<br />
Who likes washing oodles of pots and pans and cutting boards and kitchen gadgets after preparing (and enjoying eating) a meal? Even loading them all into a dishwasher is a time-consuming chore. I like this recipe because it involves minimal cleanup: everything is cooked and mixed in the same pot.<br />
I also like this recipe because it combines two side-dishes into one, making it a more complex side or a simple main course.<br />
<br />
It's just creamy enough to hold together and have a nice texture, but it's not gloppy--nor is it swimming in butter like many pasta dishes. This is a light dish. It isn't heavy on, well, anything much except pasta. It's a tasty meal on it's own, it can be dressed up with added ingredients and flavors of your choosing, or it could be baked <i>en casserole</i>. <br />
<br />
<b>Cheese: </b>The amount of cheese used in the dish can be altered to taste: a garnish of grated Parmesan or shredded mozzarella is a yummy addition.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TE83kcw8rzI/AAAAAAAAAxw/F2KwY7J9rao/s1600/IMG_9784DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TE83kcw8rzI/AAAAAAAAAxw/F2KwY7J9rao/s320/IMG_9784DC.png" /></a></div><b>Pasta: </b>Any short pasta can be used (ideally a variety with nooks and crannies for the sauce to fill). Check the pasta's cooking time on the package's instructions, and add the frozen vegetables to the cooking pasta after about half of that time.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TE83losHL3I/AAAAAAAAAx4/rXfygzN6gHA/s1600/IMG_9787DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TE83losHL3I/AAAAAAAAAx4/rXfygzN6gHA/s320/IMG_9787DC.png" /></a></div><b>Vegetables:</b> I used frozen sweet peas and frozen french-cut green beans. Other similar frozen vegetables would also do well in this recipe--use what you like the best. If the vegetables of choice are thicker than peas and green beans, however, you may need to add them earlier in the pasta's cooking time to allow them to cook fully.<br />
<br />
<div class="recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TE84HjzSB-I/AAAAAAAAAyY/kLuVy-DXyuQ/s1600/IMG_9801DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TE84HjzSB-I/AAAAAAAAAyY/kLuVy-DXyuQ/s320/IMG_9801DC.png" /></a></div><i><span style="font-size: large;"><b>One-Pot Pasta with Vegetables</b></span></i><br />
<span style="font-size: x-small;"><i>Estimated time: 20 - 30 minutes</i></span><br />
<span style="font-size: x-small;"><i>Serves: 4</i></span><br />
<br />
<b>Ingredients</b><br />
<ul><li>1 chicken, beef, or vegetable bouillon cube</li>
<li>1/2 pound short pasta with crevices (I used mini wheels)</li>
<li>2 cups frozen sweet peas</li>
<li>3 cups french-cut green beans</li>
<li>3/4 cup shredded cheeses (like mozzarella or Romano)</li>
<li>1/4 cup feta cheese, crumbled</li>
<li>1/4 cup milk</li>
<li>1/4 teaspoon dried oregano</li>
<li>1/2 teaspoon onion powder</li>
<li>1/4 teaspoon dried dill weed</li>
<li>Salt </li>
<li>Freshly-ground black pepper</li>
</ul><br />
<b>Instructions</b><br />
<br />
<b>1.</b> Bring a large pot of water to a boil.<br />
<b>2.</b> Add 1 bouillon cube, and stir to dissolve it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TE83oAWj2kI/AAAAAAAAAyA/hfg395OHg8U/s1600/IMG_9782DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TE83oAWj2kI/AAAAAAAAAyA/hfg395OHg8U/s320/IMG_9782DC.png" /></a></div><b>3.</b> While still boiling, add the pasta to the water. Cook for about 3 minutes (1/2 of the pasta's cooking time).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TE83pFWWcuI/AAAAAAAAAyI/4eZHk6IvWTs/s1600/IMG_9783DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TE83pFWWcuI/AAAAAAAAAyI/4eZHk6IvWTs/s320/IMG_9783DC.png" /></a></div><b>4</b>. Stir in the frozen peas and french-cut green beans. Cook for about 6 more minutes (or the rest of the pasta's cooking time). The water may not return to a boil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TE83quLpMEI/AAAAAAAAAyQ/GvSYfi7HYmk/s1600/IMG_9788DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TE83quLpMEI/AAAAAAAAAyQ/GvSYfi7HYmk/s320/IMG_9788DC.png" /></a></div><b>5.</b> Drain the pasta and vegetables, and return them to the pot. <br />
<b>6.</b> Stir in the shredded cheese, feta cheese, milk, oregano, onion powder, and dill weed. Stir the mixture thoroughly, heating it on very low heat <i>if</i> needed.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TE84hHgX-pI/AAAAAAAAAyg/3Egrb4dMaQM/s1600/IMG_9789DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TE84hHgX-pI/AAAAAAAAAyg/3Egrb4dMaQM/s320/IMG_9789DC.png" /></a></div><b>7.</b> Season the mixture to suit your taste with salt and freshly-ground black pepper.<b> </b><br />
<b>8.</b> Remove from stove. Serve as a side dish or as a main course, optionally garnished with extra grated or shredded cheese.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TE84wBlT_QI/AAAAAAAAAyo/_9-rrDHHrik/s1600/IMG_9802DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TE84wBlT_QI/AAAAAAAAAyo/_9-rrDHHrik/s320/IMG_9802DC.png" /></a></div><br />
<br />
<span style="color: #990000; font-size: large;"><b><i>Enjoy!</i></b></span></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1187694614695791103.post-7007243738613228242010-07-18T17:46:00.001-04:002010-07-18T17:47:13.281-04:00Easy Bean Spread<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TEN0UbEj6RI/AAAAAAAAAv0/4w-iUBYhHPI/s1600/IMG_0683DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TEN0UbEj6RI/AAAAAAAAAv0/4w-iUBYhHPI/s400/IMG_0683DC.png" width="400" /></a></div><i>An easily-prepared lunch item or side dish...</i><br />
<br />
Similar to my <a href="http://peppercornsandpasta.blogspot.com/2010/04/robust-hummus.html">hummus recipe</a>, the flavors of tahini and cumin make this a smooth, zesty food--quite flavorful. I really like it in a pita pocket for lunch. It's also tasty spread on crackers. It's great chilled or microwaved a bit.<br />
<br />
This bean spread is easy to prepare: you just use a spatula to mash the beans some in between adding each other ingredient. By the time everything is in the bowl and combined, the mixture has a nicely spreadable texture.<br />
<br />
<div class="recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TENz8lQihEI/AAAAAAAAAvs/caln4YbFtVw/s1600/IMG_0687DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TENz8lQihEI/AAAAAAAAAvs/caln4YbFtVw/s320/IMG_0687DC.png" /></a></div><span style="font-size: large;"><i><b>Easy Bean Spread</b></i></span><br />
<span style="font-size: x-small;"><i>Estimated time: 10 minutes</i></span><br />
<span style="font-size: x-small;"><i>Serves: 2 - 4</i></span><br />
<br />
<b>Ingredients</b><br />
<ul><li>1 can (15-16 oz) black beans</li>
<li>1 can (15-16 oz) great northern beans</li>
<li>1 teaspoon minced garlic</li>
<li>2 tablespoons tahini (sesame seed paste)</li>
<li>2 teaspoons lemon juice</li>
<li>2 teaspoons lime juice</li>
<li>1/4 teaspoon freshly-ground black pepper</li>
<li>1/2 teaspoon coarse salt</li>
<li>1/2 teaspoon ground cumin</li>
<li>2 teaspoons minced fresh cilantro</li>
<li>1/4 teaspoon chili powder</li>
</ul><br />
<b>Instructions</b><br />
<br />
<b>1.</b> Drain the cans of beans. Discard the liquid. Gently rinse the beans, then transfer them to a large bowl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TEN1ALZ4l2I/AAAAAAAAAv8/lCh2nSOAgfk/s1600/IMG_0662DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TEN1ALZ4l2I/AAAAAAAAAv8/lCh2nSOAgfk/s320/IMG_0662DC.png" /></a></div><b>2.</b> With a rubber spatula, stir the beans to mix them.<br />
<b>3.</b> Add the minced garlic. With the spatula, stir and smash the mixture until about half of the beans are mashed.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TEN1Fd-g7lI/AAAAAAAAAwE/a7tOOujwL38/s1600/IMG_0663DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TEN1Fd-g7lI/AAAAAAAAAwE/a7tOOujwL38/s320/IMG_0663DC.png" /></a></div><b>4.</b> Stir in the tahini, and mash the mixture again with the spatula for a half-minute or so.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TEN1K42Qr3I/AAAAAAAAAwM/51E8YnYpCTg/s1600/IMG_0664DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TEN1K42Qr3I/AAAAAAAAAwM/51E8YnYpCTg/s320/IMG_0664DC.png" /></a></div><b>5.</b> Add the lemon juice. Mash and stir.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TEN1P62lMXI/AAAAAAAAAwU/i4l_uL7pdpE/s1600/IMG_0666DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TEN1P62lMXI/AAAAAAAAAwU/i4l_uL7pdpE/s320/IMG_0666DC.png" /></a></div><b>6.</b> Add the lime juice. Mash and stir.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TEN1UYgDhzI/AAAAAAAAAwc/cst_ja85MDY/s1600/IMG_0669DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TEN1UYgDhzI/AAAAAAAAAwc/cst_ja85MDY/s320/IMG_0669DC.png" /></a></div><b>7.</b> Add the freshly-ground black pepper. Mash and stir.<br />
<b>8.</b> Add the salt. Mash and stir.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TEN1caCqcXI/AAAAAAAAAwk/3FWuDlv8soc/s1600/IMG_0670DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TEN1caCqcXI/AAAAAAAAAwk/3FWuDlv8soc/s320/IMG_0670DC.png" /></a></div><b>9.</b> Add the ground cumin. Stir and mash.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TEN1jq3ciGI/AAAAAAAAAws/wHtyoMEdYIw/s1600/IMG_0671DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TEN1jq3ciGI/AAAAAAAAAws/wHtyoMEdYIw/s320/IMG_0671DC.png" /></a></div><b>10.</b> Add the fresh chopped cilantro. Stir and smash.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TEN1onsAbPI/AAAAAAAAAw0/8MB8jCHdoc0/s1600/IMG_0672DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TEN1onsAbPI/AAAAAAAAAw0/8MB8jCHdoc0/s320/IMG_0672DC.png" /></a></div><b>11.</b> Stir in the chili powder. Mix and mash the mixture one last time.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TEN1v1Wuk-I/AAAAAAAAAw8/rb1wC3_-nf4/s1600/IMG_0675DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TEN1v1Wuk-I/AAAAAAAAAw8/rb1wC3_-nf4/s320/IMG_0675DC.png" /></a><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TEN14Izvr3I/AAAAAAAAAxE/qfYlM7gc-hA/s1600/IMG_0678DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TEN14Izvr3I/AAAAAAAAAxE/qfYlM7gc-hA/s320/IMG_0678DC.png" /></a></div><b>12.</b> Refrigerate. Serve chilled or heated. Serve in a pita pocket with spinach or sprouts, or serve as a spread on crackers.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TEN1-DUX17I/AAAAAAAAAxM/V39TWhHVDaY/s1600/IMG_0684DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TEN1-DUX17I/AAAAAAAAAxM/V39TWhHVDaY/s320/IMG_0684DC.png" /></a></div><br />
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<div style="color: #990000;"><span style="font-size: large;"><b><i>Enjoy!</i></b></span></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1187694614695791103.post-69133208976676331372010-07-03T20:25:00.004-04:002010-07-12T10:26:09.783-04:00Oatmeal Flour Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TC-0BdtPjgI/AAAAAAAAAtk/9UHq6ZQ-YR4/s1600/IMG_0714DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TC-0BdtPjgI/AAAAAAAAAtk/9UHq6ZQ-YR4/s400/IMG_0714DC.png" width="400" /></a></div><i>These pancakes are just so amazingly </i><i>good...</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TC-0NdJU-sI/AAAAAAAAAt8/7T1F31UN0Ig/s1600/IMG_0730DC.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TC-0NdJU-sI/AAAAAAAAAt8/7T1F31UN0Ig/s200/IMG_0730DC.png" width="160" /><br />
</a><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TC-0Ihl8WLI/AAAAAAAAAts/efyTRb3nC4E/s1600/IMG_0727DC.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TC-0Ihl8WLI/AAAAAAAAAts/efyTRb3nC4E/s200/IMG_0727DC.png" width="160" /><br />
</a><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TC-0Lb7RIjI/AAAAAAAAAt0/xbmQk3W1sew/s1600/IMG_0729DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TC-0Lb7RIjI/AAAAAAAAAt0/xbmQk3W1sew/s200/IMG_0729DC.png" width="160" /></a></div><br />
"Bisquick never again," I thought as I ate my second bite from a small stack of these tasty morsels. These pancakes are hearty and dense, but still a tad airy, with a pleasing moist, chewy texture. The flavor is slightly sweet with the added richness of oatmeal. I <i>highly</i> recommend these pancakes. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TC-1uZRKiCI/AAAAAAAAAuE/m9W2iZfPOGk/s1600/IMG_0721DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TC-1uZRKiCI/AAAAAAAAAuE/m9W2iZfPOGk/s320/IMG_0721DC.png" /></a></div>This recipe makes about 14 pancakes that are about 4" in diameter. I think they would freeze well, if you want to make some for later, but they're definitely the tastiest right off the griddle.<br />
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<b>Making the oatmeal flour:</b> It's a simple process. It should take much less than 5 minutes to make what you need for this recipe.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TC-xiynfXsI/AAAAAAAAAr0/YjNsr6Imgm8/s1600/IMG_0744DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TC-xiynfXsI/AAAAAAAAAr0/YjNsr6Imgm8/s200/IMG_0744DC.png" width="200" /></a></div>Process about 2-1/2 cups of rolled oats (I used some labeled "oven-toasted old fashioned oats") in a blender or food-processor until the mixture resembles a coarse flour. You'll need 1-1/2 cups of this flour for the pancakes. I used a blender because I disdain washing all the food processor's parts. I pulsed the oats a few times then blended them on a medium setting for about 15 seconds. Then I stopped the blender and stirred toward the middle any oats that weren't getting mixed in from the edges. After pulsing a few more times and blending a little bit more, the flour was ready.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TC-xwu0JEoI/AAAAAAAAAsE/9M2LQ1VAQU4/s1600/IMG_0734DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TC-xwu0JEoI/AAAAAAAAAsE/9M2LQ1VAQU4/s200/IMG_0734DC.png" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><b>Extra oatmeal flour:</b> Try adding leftover oatmeal flour to a fruit smoothie. It's tasty and provides some additional nutritional goodness.<br />
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<b>The story behind the oatmeal flour:</b> For the past few weeks, I've been making granola frequently. It's a nice alternative to packaged cereal (especially since my favorite cereal costs a bunch), I can monitor exactly what goes into it, and I really like oatmeal. Once I make a batch or few of a granola that I <i>really really</i> like, I'll post the recipe. Until then, I'll continue tweaking.<br />
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Anyway, to fuel this granola-making endeavor, BT and I picked up a 10-pound box of oatmeal at a warehouse store. It was a great price! Then, at home, I looked at the box and realized it wasn't the quick oats that I had thought we were buying; instead, it was a mammoth amount of old-fashioned rolled oats. I prefer using mostly quick oats for granola-making because it produces a granola with a nice clumpy and chewy (but not too chewy) texture.<br />
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Temporarily unnerved by my discovery, and despising the thought of returning the huge package of oats, I quickly realized a solution: I would just process those rolled oats in a blender and use the resulting chopped-up-coarse-flour mixture along with some rolled oats in my granolas. It worked. <i>(Sorry, profs, that is totally an incomplete sentence devoid of an antecedent.)</i><br />
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In the midst of the oatmeal-to-flour processing, I remembered once hearing about oatmeal pancakes. And thus the muses lent me the idea for this pancake recipe.<br />
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A few days later, I decided to create my own oatmeal flour pancakes. After researching five different pancake recipes (some involving oatmeal, some not) and comparing the common ingredients and typical ratios, I wrote down a list of ingredients I wanted to use and put away the sample recipes. Then I started measuring and pouring.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TC-xu_rrrII/AAAAAAAAAr8/M1Wv2VccwEc/s1600/IMG_0737DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TC-xu_rrrII/AAAAAAAAAr8/M1Wv2VccwEc/s320/IMG_0737DC.png" /></a></div>"Hmm...that looks about right....I guess," I'd think with each scoop and stir. Finally, with hesitant excitement, I dropped two quarter-cup scoops of batter onto a hot griddle. Waiting....watching....whoa! Bubbles appeared! That was a good sign! Then I flipped over the pancakes and--behold! Two perfectly golden pancakes!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TC-xGfKcFXI/AAAAAAAAArs/BTd8NlBGtMk/s1600/IMG_0690DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TC-xGfKcFXI/AAAAAAAAArs/BTd8NlBGtMk/s320/IMG_0690DC.png" /></a></div>And a small bite proved that they even <i>tasted</i> like pancakes--and <i>delicious</i> ones, at that!<br />
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So the moral of this story is the following: If you like pancakes, you should try this recipe. :-)<br />
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<div class="recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TC-wBeqz40I/AAAAAAAAArk/wVLz0B0loCU/s1600/IMG_0721DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TC-wBeqz40I/AAAAAAAAArk/wVLz0B0loCU/s320/IMG_0721DC.png" /></a></div><span style="font-size: large;"><i><b>Oatmeal Flour Pancakes</b></i></span><br />
<span style="font-size: x-small;"><i>Total Estimated Time: 30 - 40 minutes (includes 5 minutes for making the oatmeal flour from rolled oats)</i></span><br />
<span style="font-size: x-small;"><i>Makes about 14 3"-4" diameter pancakes</i></span><br />
<span style="font-size: x-small;"><i>Serves: 2 - 4</i></span><br />
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<b>Ingredients</b><br />
<ul><li>1-1/2 cups oatmeal flour *</li>
<li>3/4 cup all-purpose flour</li>
<li>1 tablespoon granulated sugar</li>
<li>1/2 teaspoon salt</li>
<li>1 tablespoon + 1 teaspoon baking powder</li>
<li>1 egg</li>
<li>1 cup milk (plus some extra)</li>
<li>1 teaspoon imitation vanilla extract</li>
<li>1 tablespoon lemon juice</li>
<li>2 tablespoons <i>un</i>sweetened applesauce</li>
</ul><i><b>*</b> To make the oatmeal flour, process about 2-1/2 cups rolled oats (a.k.a "old-fashioned rolled oats") in a blender or food-processor until it resembles a coarse flour. You'll need 1-1/2 cups of oatmeal flour for the pancakes.</i><br />
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</b><br />
<b>Instructions</b><br />
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<b>1.</b> In a medium bowl, stir together oatmeal flour, all-purpose flour, sugar, salt, and baking powder. Mix thoroughly.<br />
<b>2.</b> Crack 1 egg into a small bowl. Beat slightly.<br />
<b>3.</b> Add 1 cup of milk to the dry mixture in the medium bowl. Stir. Add the egg, vanilla, lemon juice, and applesauce. Stir well to combine. Add an extra tablespoon or two of milk if needed. Batter will bubble slightly.<br />
<b>4.</b> Heat an <i>un</i>greased nonstick flat griddle over medium to medium-high heat. (The heat level will determine the darkness of the pancakes, as well as their cooking time.)<br />
<b>5.</b> Drop batter by 1/4 cup scoops onto the griddle (each should be an inch or more apart).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TC-ykDshm7I/AAAAAAAAAsU/yy7kDPRjzrQ/s1600/IMG_0692DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TC-ykDshm7I/AAAAAAAAAsU/yy7kDPRjzrQ/s320/IMG_0692DC.png" /></a></div><b>6.</b> Cook until small bubbles (about 10) appear in the pancakes (about 2 minutes).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TC-yxQlwMQI/AAAAAAAAAsk/CpUKvvMFjCg/s1600/IMG_0699DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TC-yxQlwMQI/AAAAAAAAAsk/CpUKvvMFjCg/s320/IMG_0699DC.png" /></a><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TC-y0RhGq1I/AAAAAAAAAss/JgHp-xJ0GPE/s1600/IMG_0701DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TC-y0RhGq1I/AAAAAAAAAss/JgHp-xJ0GPE/s320/IMG_0701DC.png" /></a></div><b>7. </b>Flip the pancakes over, and cook them for about 3 more minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TC-y-nzr1eI/AAAAAAAAAs0/ihZY71258dY/s1600/IMG_0705DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TC-y-nzr1eI/AAAAAAAAAs0/ihZY71258dY/s320/IMG_0705DC.png" /></a></div><b>8.</b> Transfer finished pancakes to a plate. Keep them covered or in a warm (but turned off) oven.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TC-zUIuMcJI/AAAAAAAAAtM/80DYYjAayfo/s1600/IMG_0697DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TC-zUIuMcJI/AAAAAAAAAtM/80DYYjAayfo/s320/IMG_0697DC.png" /></a></div><b>9.</b> Repeat steps 5-8 with the remaining batter (makes about 14 pancakes).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TC-zFuPSBYI/AAAAAAAAAs8/_PvRYnJ5GHg/s1600/IMG_0696DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TC-zFuPSBYI/AAAAAAAAAs8/_PvRYnJ5GHg/s320/IMG_0696DC.png" /></a></div><b>10.</b> Serve pancakes with butter, syrup, jam, or whatever you like. They're even tasty plain.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TC-zx5h5-6I/AAAAAAAAAtc/7DTs9RNUpSM/s1600/IMG_0718DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TC-zx5h5-6I/AAAAAAAAAtc/7DTs9RNUpSM/s320/IMG_0718DC.png" /></a></div><br />
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<span style="font-size: large;"><b style="color: #990000;"><i>Enjoy!</i></b></span></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1187694614695791103.post-3326204976212335502010-07-02T17:39:00.003-04:002011-01-16T20:33:20.788-05:00Sausage Bean Soup<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TC5KfIh0PaI/AAAAAAAAArM/6YSzw1kFWL8/s1600/IMG_0652DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TC5KfIh0PaI/AAAAAAAAArM/6YSzw1kFWL8/s400/IMG_0652DC.png" width="400" /></a></div><i>This is palate-friendly soup...</i><i> </i><br />
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Such a tasty, semi-spicy (but not hot-spicy) soup--a spin-off of a Mexican black bean soup. <br />
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Place a bowl of this steaming soup before you, and your nose will be greeted with the aroma of tender mixed vegetables, zesty cumin, savory oregano, and just a hint of some spicy, somehow-sweet whole cloves. This soup has an agreeably pungent yet smooth taste. It's wholesome and filling, with a variety of textures (crisp corn kernels, soft beans, luscious tomatoes) and colors. This soup is just plain tasty, and you should try it.<br />
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<b>Soup == Inexpensive: </b>I like that homemade soups are (generally) an inexpensive food. I can make a significant amount, serving some immediately and freezing the rest for a rainy day. <br />
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<b>Chicken stock: </b>For this soup, I use homemade chicken stock, which is low in sodium. If you use the canned/boxed variety, or if you mix up some water with bouillon, you may not need the added salt the recipe includes. <br />
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<b>Sausage:</b> I use about 1/2 of a Bob Evans Original Recipe Pork Sausage roll. When I first made this soup, I cooked all the sausage, crumbling it, to use some in an omelette. I saved the rest and made this soup the next day. I assume that a different type of meat could be used (or no meat at all), but the sausage flavor is definitely distinctive--it's a key component.<br />
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<b>Drain the tomatoes:</b> You'll notice in the recipe that I say to drain the can of diced tomatoes. This action is important--the excess liquid is unnecessary for the soup. Don't overdo it: all you need to do is empty the can into a mesh strainer over the sink. Tilt the strainer and shake it just slightly. Don't smash the tomatoes. Allow the obvious juice to drain out. Then transfer the tomatoes (and any juice that's left with them) into the pot. This process should only take a minute.<br />
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<b>Sides: </b>Biscuits or rolls.<br />
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<b>Toppings:</b> Plain yogurt or grated/shredded cheese. <br />
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<div class="recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TC5KgTz6QZI/AAAAAAAAArU/4PfAfe4sHNA/s1600/IMG_0657DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TC5KgTz6QZI/AAAAAAAAArU/4PfAfe4sHNA/s320/IMG_0657DC.png" /></a></div><span style="font-size: large;"><i><b>Sausage Bean Soup</b></i></span><br />
<span style="font-size: x-small;"><i>Estimated Total Time: 1 hour</i></span><br />
<span style="font-size: x-small;"><i>Serves: 4 - 6</i></span><br />
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<b>Ingredients</b><br />
<ul><li>1 large onion</li>
<li>1/2 large bell pepper</li>
<li>3 medium carrots</li>
<li>2 tablespoons olive oil</li>
<li>3 whole cloves</li>
<li>1 teaspoon coarse salt</li>
<li>1 cup <i>cooked</i> and crumbled sausage</li>
<li>1 cup frozen corn</li>
<li>4 cups chicken stock (low sodium)</li>
<li>3 teaspoons minced garlic</li>
<li>2 bay leaves</li>
<li>Freshly-ground black pepper</li>
<li>2 teaspoons ground cumin</li>
<li>1 teaspoon dried oregano</li>
<li>1/4 teaspoon celery seed</li>
<li>1-2 tablespoons fresh cilantro</li>
<li>1 can (15.5 oz) kidney beans</li>
<li>1 can (15.5 oz) black beans</li>
<li>1 can (15 oz) diced tomatoes</li>
<li>Plain yogurt (optional garnish)</li>
</ul><b>Instructions</b><br />
<br />
<b>1.</b> Rinse and dry the onion, bell pepper, and carrots. Peel the carrots if desired. Dice the onion, and halve then dice one half of the bell pepper. Thinly slice the carrots. Set aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TC5KJfE1otI/AAAAAAAAAqE/meBuLkNLv4U/s1600/IMG_0614D2C.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TC5KJfE1otI/AAAAAAAAAqE/meBuLkNLv4U/s320/IMG_0614D2C.png" /></a></div><b>2. </b>Rinse and dry the fresh cilantro. Chop it small, then set it aside.<br />
<b>3.</b> In 5-quart stockpot, heat 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, carrots, whole cloves, and kosher salt. Saute for 2 minutes, stirring often. <br />
<b>4.</b> Add the cooked and crumbled sausage, and heat for 6 minutes until vegetables are becoming tender.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TC5KKtLng8I/AAAAAAAAAqM/x-06dqPia1k/s1600/IMG_0617DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TC5KKtLng8I/AAAAAAAAAqM/x-06dqPia1k/s320/IMG_0617DC.png" /></a></div><b>5.</b> Stir in the frozen corn, and heat it for 2 minutes. Stir often.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TC5KMUFdQOI/AAAAAAAAAqU/eR4pds7JUiw/s1600/IMG_0619DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TC5KMUFdQOI/AAAAAAAAAqU/eR4pds7JUiw/s320/IMG_0619DC.png" /></a></div><b>6.</b> Stir in 1/2 cup of the chicken stock. Add the minced garlic. Break the bay leaves in half, and add them to the pot. Stir in the ground cumin, dried oregano, celery seed, and several twists of freshly-ground black pepper. Simmer for 3-5 minutes, stirring often.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TC5KOZ01gYI/AAAAAAAAAqc/vixtABArh0c/s1600/IMG_0620DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TC5KOZ01gYI/AAAAAAAAAqc/vixtABArh0c/s320/IMG_0620DC.png" /></a></div><b>7.</b> Add the freshly-chopped cilantro.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TC5KQARvByI/AAAAAAAAAqk/2SiQUQIuqqo/s1600/IMG_0623DD.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TC5KQARvByI/AAAAAAAAAqk/2SiQUQIuqqo/s320/IMG_0623DD.png" /></a></div><b>8.</b> Stir in the rest of the chicken stock (4 cups total). Drain and gently rinse the kidney beans and black beans, and add them to the pot. Pour the can of diced tomatoes into a strainer/colander and discard the juice that readily drains from them. Transfer the diced tomatoes to the pot. Stir.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TC5KSnCgbTI/AAAAAAAAAqs/EHpeTUEH4IA/s1600/IMG_0624DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TC5KSnCgbTI/AAAAAAAAAqs/EHpeTUEH4IA/s320/IMG_0624DC.png" /></a></div><b>9.</b> Turn heat to medium-high. Heat until the soup begins to simmer.<br />
<b>10.</b> Cover and cook on low for about 20 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TC5KUrWePYI/AAAAAAAAAq0/nQBnFLZxDa0/s1600/IMG_0630DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TC5KUrWePYI/AAAAAAAAAq0/nQBnFLZxDa0/s320/IMG_0630DC.png" /></a></div><b>11.</b> Remove the bay leaves and whole cloves (if you can find them) before serving the soup. Do not eat them.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TC5KcAMLGcI/AAAAAAAAArE/5BsgUetgWOw/s1600/IMG_0644DD.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TC5KcAMLGcI/AAAAAAAAArE/5BsgUetgWOw/s320/IMG_0644DD.png" /></a></div><b>12.</b> Serve with salt and pepper to taste and garnish with a dollop of plain yogurt, if desired.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TC5KfIh0PaI/AAAAAAAAArM/6YSzw1kFWL8/s1600/IMG_0652DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TC5KfIh0PaI/AAAAAAAAArM/6YSzw1kFWL8/s320/IMG_0652DC.png" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<span style="font-size: large;"><b style="color: #990000;"><i>Enjoy!</i></b></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1187694614695791103.post-28999597015113509032010-06-25T15:16:00.002-04:002012-02-03T13:04:50.722-05:00Savory Chicken Fajitas<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TCT-eyoGPzI/AAAAAAAAAoY/ECQpt3GqSpg/s1600/IMG_0157DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TCT-eyoGPzI/AAAAAAAAAoY/ECQpt3GqSpg/s400/IMG_0157DC.png" width="400" /></a></div><i>Yummy and good for you, too...</i><br />
<br />
Chicken marinated in a mixture of lime juice, soy sauce, red wine vinegar, cumin, and chili powder is then sauteed with sliced bell pepper, onion, tomato, and some garlic. It's quite the combination of flavors. When the chicken is cooking--ah, the scent of lime and spices!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TCT-uOHHt3I/AAAAAAAAAog/MMzXbwBf3CY/s1600/IMG_0126DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TCT-uOHHt3I/AAAAAAAAAog/MMzXbwBf3CY/s320/IMG_0126DC.png" /></a></div>Be sure to slice the bell pepper quite thinly so it will cook quickly along with the onion and become nicely tender. <br />
<br />
The tomatoes are added late in the cooking process because they need only to heat through--too long a saute-time will cause quite the mush.<br />
<br />
<b>Toppings:</b> Plain yogurt, salsa, hot sauce, lettuce, shredded cheese.<br />
<br />
<b>Sides:</b> Applesauce, rice, <a href="http://peppercornsandpasta.blogspot.com/2010/04/cooked-quinoa.html">quinoa</a>, tortilla chips and salsa.<br />
<br />
<div class="recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TCT-eyoGPzI/AAAAAAAAAoY/ECQpt3GqSpg/s1600/IMG_0157DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TCT-eyoGPzI/AAAAAAAAAoY/ECQpt3GqSpg/s320/IMG_0157DC.png" /></a></div><span style="font-size: large;"><b><i>Savory Chicken Fajitas</i></b></span><br />
<span style="font-size: x-small;"><i>Estimated time: 45 minutes (plus extra time for marinading, if desired)</i></span><br />
<span style="font-size: x-small;"><i>Serves 2 - 4</i></span><br />
<br />
<b>Ingredients</b><br />
<ul><li>1 pound boneless skinless chicken </li>
<li>2 tablespoons soy sauce</li>
<li>1 teaspoon red wine vinegar</li>
<li>1 teaspoon lime juice</li>
<li>2 teaspoons ground cumin </li>
<li>1/2 teaspoon chili powder</li>
<li>1 bell pepper</li>
<li>1 large onion</li>
<li>1 medium tomato</li>
<li>2 teaspoons extra virgin olive oil</li>
<li>1/2 teaspoon minced garlic</li>
<li>4-8 whole wheat tortillas</li>
<li>Optional toppings: </li>
<ul><li>Plain yogurt (optional topping)</li>
<li>Salsa (optional topping)</li>
<li>Shredded cheese (optional topping)</li>
<li>Shredded lettuce (optional topping) </li>
</ul></ul><b>Instructions</b><br />
<br />
<b>1.</b> Rinse and pat the chicken dry with a paper towel. Slice the chicken into bite-sized pieces then transfer them to a medium bowl.<br />
<b>2.</b> In a small bowl, mix together the soy sauce, red wine vinegar, and lime juice. Pour over the chicken pieces. Sprinkle the cumin and chili powder on top, then stir thoroughly to combine. Cover and set aside as you prepare the other ingredients (or cover and refrigerate for up to 2 hours prior to cooking).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TCT-8Cp6x9I/AAAAAAAAAow/vOEDk8d2WQc/s1600/IMG_0127DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TCT-8Cp6x9I/AAAAAAAAAow/vOEDk8d2WQc/s320/IMG_0127DC.png" /></a></div><b>3.</b> Rinse and dry the bell pepper. Slice it into very thin strips. Set aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TCT-918kY8I/AAAAAAAAAo4/27wTZioxexM/s1600/IMG_0132DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TCT-918kY8I/AAAAAAAAAo4/27wTZioxexM/s320/IMG_0132DC.png" /></a></div><b>4.</b> Cut the onion into thin slices. Set aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TCT-_bc6aqI/AAAAAAAAApA/IsYkPVOGpWg/s1600/IMG_0133DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TCT-_bc6aqI/AAAAAAAAApA/IsYkPVOGpWg/s320/IMG_0133DC.png" /></a></div><b>5.</b> Halve the tomato and cut it into thin slices.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TCT_BAC0gEI/AAAAAAAAApI/QoiPItYSajM/s1600/IMG_0137DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TCT_BAC0gEI/AAAAAAAAApI/QoiPItYSajM/s320/IMG_0137DC.png" /></a></div><b>6.</b> Add 2 teaspoons olive oil to a large, straight-sided skillet and heat over medium-high heat until the oil flows easily if the pan is tilted slightly.<br />
<b>7.</b> <i>Carefully</i> add the marinated chicken and the marinade sauce to the pan. Cook for 5-7 minutes, turning the pieces occasionally.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TCT_DU04zpI/AAAAAAAAApQ/y11b_0q3dU4/s1600/IMG_0139DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TCT_DU04zpI/AAAAAAAAApQ/y11b_0q3dU4/s320/IMG_0139DC.png" /></a><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TCT_Fo0Lp6I/AAAAAAAAApY/ZDflgNgPnKc/s1600/IMG_0142DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TCT_Fo0Lp6I/AAAAAAAAApY/ZDflgNgPnKc/s320/IMG_0142DC.png" /></a></div><b>8.</b> Add the minced garlic, sliced peppers, and sliced onion to the pan. Cook 5-7 minutes, stirring often, till the onions are tender.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TCT_Iz5xbhI/AAAAAAAAApg/TRrWF3JUElQ/s1600/IMG_0147DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TCT_Iz5xbhI/AAAAAAAAApg/TRrWF3JUElQ/s320/IMG_0147DC.png" /></a></div><b>9.</b> Add the tomato slices, stir gently, and cook the mixture for 1 more minute, until the tomatoes are also heated through.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TCT_Ktz2XdI/AAAAAAAAApo/0iXRUzHEaic/s1600/IMG_0149DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TCT_Ktz2XdI/AAAAAAAAApo/0iXRUzHEaic/s320/IMG_0149DC.png" /></a><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TCT_M6qVBdI/AAAAAAAAApw/s8KmXTgBGR0/s1600/IMG_0151DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TCT_M6qVBdI/AAAAAAAAApw/s8KmXTgBGR0/s320/IMG_0151DC.png" /></a></div><b>10.</b> Serve on whole grain tortillas with toppings like plain yogurt, shredded cheese, and shredded lettuce. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TCT_OjbHaFI/AAAAAAAAAp4/NWE1p4wdLh8/s1600/IMG_0158DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TCT_OjbHaFI/AAAAAAAAAp4/NWE1p4wdLh8/s320/IMG_0158DC.png" /></a></div><br />
<br />
<span style="color: #990000; font-size: large;"><b><i>Enjoy!</i></b></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1187694614695791103.post-54032908757638879752010-06-19T22:03:00.002-04:002010-06-21T09:53:55.130-04:00Chocolate Chip Fake Crepe<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TB10L5yzXXI/AAAAAAAAAnw/OS0DQtv60-k/s1600/IMG_0243DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TB10L5yzXXI/AAAAAAAAAnw/OS0DQtv60-k/s400/IMG_0243DC.png" width="400" /></a></div><i>A simple dessert...</i><br />
<br />
In Europe, I once had a fresh crepe served atop vanilla bean ice cream and smothered with chocolate fudge. Mmmm...<br />
<br />
So...this recipe doesn't quite capture <i>that</i> taste, but it's an easy alternative that takes just a few minutes to prepare. It's <i>tasty</i>, too.<br />
<br />
I used a soft whole grain tortilla, but any variety will do. Just make sure it's soft--malleable--so it can be rolled up easily and won't dry out quickly when heated. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TB10ORDcqBI/AAAAAAAAAoA/hOLpDMwxVUg/s1600/IMG_0227DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TB10ORDcqBI/AAAAAAAAAoA/hOLpDMwxVUg/s320/IMG_0227DC.png" width="320" /></a></div>When heating the chocolate chips, be careful not to overdo it. If they cook too long, the chocolate can actually dry out and take on a slightly burned flavor. You'll find that the chips get soft enough to spread surprisingly quickly. Use caution when rolling up the "crepe"; it will be hot, and the butter will accentuate that fact. <br />
<br />
I think that ice cream is a must for this dessert--an excellent pairing. The drizzled chocolate syrup on top is optional (but it makes it look extra special). Alternatively, you could garnish it with some fresh berries.<br />
<br />
<span style="font-size: x-small;">*Note: The amount of chocolate chips shown in the pictures is more than the required amount--about a tablespoon is sufficient.</span><br />
<br />
<div class="recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TB10J8QB6cI/AAAAAAAAAno/Qx-jH6ny5Hc/s1600/IMG_0244DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TB10J8QB6cI/AAAAAAAAAno/Qx-jH6ny5Hc/s320/IMG_0244DC.png" /></a></div><i><span style="font-size: large;"><b>Chocolate Chip Fake Crepe</b></span></i><br />
<span style="font-size: x-small;"><i>Estimated time: 5 minutes</i></span><br />
<span style="font-size: x-small;"><i>Serves 1 - 2 </i></span><br />
<br />
<b>Ingredients</b><br />
<ul><li>1 teaspoon butter </li>
<li>1 small tortilla (8" diameter)</li>
<li>1 tablespoon semi-sweet chocolate chips</li>
<li>Vanilla ice cream</li>
<li>Chocolate syrup (optional)</li>
</ul><b>Instructions</b><br />
<br />
<b>1.</b> Coat the inside of a skillet with about 1 teaspoon of butter.<br />
<b>2.</b> Turn stovetop burner to medium heat. Place tortilla in skillet. Heat for about 30 seconds. Turn heat to low. Flip tortilla over. <br />
<b>3.</b> Sprinkle chocolate chips over the tortilla. Keeping heat on low, cook the tortilla for 30 seconds to 1 minute, until the chocolate chips become quite soft and shiny.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TB10NJq2-7I/AAAAAAAAAn4/30pFFgXnJ8Y/s1600/IMG_0226DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TB10NJq2-7I/AAAAAAAAAn4/30pFFgXnJ8Y/s320/IMG_0226DC.png" /></a></div><b>4.</b> Once they are soft, use a spatula to spread the chocolate chips across the surface of the tortilla to about 1-inch from the edges. Work quickly or the chocolate will dry out and taste burned.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TB10PjPdo8I/AAAAAAAAAoI/hmztfI7txWs/s1600/IMG_0234DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TB10PjPdo8I/AAAAAAAAAoI/hmztfI7txWs/s320/IMG_0234DC.png" /></a></div><b>5.</b> Immediately remove tortilla from heat. Carefully (it's hot!) roll it up.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TB10RNuAcoI/AAAAAAAAAoQ/nFNylgyh1TE/s1600/IMG_0237DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TB10RNuAcoI/AAAAAAAAAoQ/nFNylgyh1TE/s320/IMG_0237DC.png" /></a></div><span id="goog_319025273"></span><span id="goog_319025274"></span> <b>6.</b> Serve this chocolate chip "fake crepe" warm with a scoop of vanilla ice cream and a drizzle of chocolate syrup.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TB10J8QB6cI/AAAAAAAAAno/Qx-jH6ny5Hc/s1600/IMG_0244DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TB10J8QB6cI/AAAAAAAAAno/Qx-jH6ny5Hc/s320/IMG_0244DC.png" /></a></div><br />
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<span style="font-size: large;"><b style="color: #990000;"><i>Enjoy!</i></b></span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1187694614695791103.post-51188719572084024662010-06-10T09:14:00.005-04:002010-06-10T09:22:33.449-04:00Basil and Cottage Cheese Pizza<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TBBXQXLOhlI/AAAAAAAAAj4/4u8oc0U2yCY/s1600/IMG_0337DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TBBXQXLOhlI/AAAAAAAAAj4/4u8oc0U2yCY/s400/IMG_0337DC.png" width="400" /></a></div><i>Try this for your next pizza...</i><br />
<br />
This pizza contains a blend of three cheeses: grated Parmesan, large curd cottage cheese, and shredded Mozzarella.<br />
<br />
There's the wonderful flavor of fresh basil, melding with the tang of the tomatoes and the savory garlic. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TBDkObpbwCI/AAAAAAAAAmY/dImWyN_kVA8/s1600/IMG_0330DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TBDkObpbwCI/AAAAAAAAAmY/dImWyN_kVA8/s320/IMG_0330DC.png" /></a></div><br />
There's no sauce, per se. Instead, the cottage cheese adds the necessary moisture and creaminess that's generally added by a tomato sauce or white pizza sauce. Cottage cheese, which is <i>protein-rich</i> and low in fat, also significantly enhances the texture and flavor of this atypical cheese pizza. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TBDkD0wVajI/AAAAAAAAAmQ/xfkYT8wcY-Q/s1600/IMG_0319DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TBDkD0wVajI/AAAAAAAAAmQ/xfkYT8wcY-Q/s320/IMG_0319DC.png" /></a></div><br />
The taste is <i>fantastic</i>.<br />
<br />
You can top essentially any pizza crust with this combination of toppings. Of course I think you should try making your own dough (see <a href="http://peppercornsandpasta.blogspot.com/2010/06/easy-pizza-dough.html">my easy pizza dough recipe</a>). <br />
<br />
<div class="recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TBDk35rMrrI/AAAAAAAAAmg/HD04-fbIKCM/s1600/IMG_0338DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TBDk35rMrrI/AAAAAAAAAmg/HD04-fbIKCM/s320/IMG_0338DC.png" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: large;"><i><b>Basil and Cottage Cheese Pizza</b></i></span><br />
<i><span style="font-size: x-small;">Estimated preparation time: 15 minutes + dough preparation (<a href="http://peppercornsandpasta.blogspot.com/2010/06/easy-pizza-dough.html">see recipe</a>)</span></i><br />
<i><span style="font-size: x-small;">Baking time: 15 - 20 minutes</span></i><br />
<i><span style="font-size: x-small;">Serves: 4 - 6 (one pizza)</span></i><br />
<br />
<b>Ingredients</b><br />
<ul><li>1 large pizza crust (could use <a href="http://peppercornsandpasta.blogspot.com/2010/06/easy-pizza-dough.html">My Recipe</a>) </li>
<li>2 tablespoons salted butter</li>
<li>2 teaspoons minced garlic</li>
<li>1-2 medium tomatoes</li>
<li>20-30 fresh basil leaves</li>
<li>Grated Parmesan cheese</li>
<li>Freshly-grated black pepper</li>
<li>3 tablespoons crumbled feta cheese</li>
<li>1 cup large curd low-fat or nonfat cottage cheese</li>
<li>Kosher salt</li>
<li>1/4 cup onion, chopped</li>
<li>2 cups shredded mozzarella cheese</li>
</ul><b>Instructions</b><br />
<br />
<b>1.</b> Begin preparing pizza dough according to <a href="http://peppercornsandpasta.blogspot.com/2010/06/easy-pizza-dough.html">my recipe</a> or the package directions.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TBDiL8yPXDI/AAAAAAAAAkQ/m6zRhYB5pWk/s1600/IMG_0299DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TBDiL8yPXDI/AAAAAAAAAkQ/m6zRhYB5pWk/s320/IMG_0299DC.png" /></a></div><b>2.</b> While the pizza dough is rising in the bowl (step #6 in my recipe), prepare the topping ingredients. Gather and rinse the basil, chop the onion, and slice the tomato and discard its seeds.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDh2S0MHYI/AAAAAAAAAkI/vaUMeBOedKw/s1600/IMG_0312DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDh2S0MHYI/AAAAAAAAAkI/vaUMeBOedKw/s320/IMG_0312DC.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TBDhzot0DAI/AAAAAAAAAkA/RafTblD8Drc/s1600/IMG_0308DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TBDhzot0DAI/AAAAAAAAAkA/RafTblD8Drc/s320/IMG_0308DC.png" /></a></div><b>3.</b> Lightly grease a pizza pan.<br />
<b>4.</b> Preheat the oven to 450 degrees F (or temperature specified by dough/crust instructions).<b> </b><br />
<b>5.</b> Spread pizza dough on greased pizza pan.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TBDiT5zccSI/AAAAAAAAAkY/-dPpxvr4_YY/s1600/IMG_0302DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TBDiT5zccSI/AAAAAAAAAkY/-dPpxvr4_YY/s320/IMG_0302DC.png" /></a></div><b>6.</b> Melt butter and stir in the minced garlic.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TBDiV2xI15I/AAAAAAAAAkg/lPJjjC0dF0U/s1600/IMG_0304DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TBDiV2xI15I/AAAAAAAAAkg/lPJjjC0dF0U/s320/IMG_0304DC.png" /></a></div><b>7.</b> Spoon the butter-garlic mixture on top of the dough, then use a silicone brush to spread it evenly across the dough, avoiding the edges.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDiXaCM7rI/AAAAAAAAAko/hkOH_7X5daU/s1600/IMG_0305DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDiXaCM7rI/AAAAAAAAAko/hkOH_7X5daU/s320/IMG_0305DC.png" /></a><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDiYhfbc9I/AAAAAAAAAkw/AlBloMBnGYw/s1600/IMG_0306DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDiYhfbc9I/AAAAAAAAAkw/AlBloMBnGYw/s320/IMG_0306DC.png" /></a></div><b>8.</b> Slice the fresh basil into approximate quarters or sixths, and sprinkle them over the pizza.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDilBQlRrI/AAAAAAAAAk4/Y68ezerjWJI/s1600/IMG_0315DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDilBQlRrI/AAAAAAAAAk4/Y68ezerjWJI/s320/IMG_0315DC.png" /></a><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDiqlor4YI/AAAAAAAAAlI/e61zAHKccow/s1600/IMG_0316DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDiqlor4YI/AAAAAAAAAlI/e61zAHKccow/s320/IMG_0316DC.png" /></a></div><b>9.</b> Lightly sprinkle on some Parmesan cheese.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TBDizU0FgPI/AAAAAAAAAlQ/f5X3V0xqHq0/s1600/IMG_0317DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TBDizU0FgPI/AAAAAAAAAlQ/f5X3V0xqHq0/s320/IMG_0317DC.png" /></a></div><b>10.</b> Grate a light amount of black pepper over the pizza.<br />
<b>11.</b> Add the feta cheese, crumbled evenly over the pizza.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDi1DUdDFI/AAAAAAAAAlY/NF1g7YXJWh8/s1600/IMG_0318DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDi1DUdDFI/AAAAAAAAAlY/NF1g7YXJWh8/s320/IMG_0318DC.png" /></a></div><b>12.</b> Measure 1 cup of cottage cheese. Drop it by small spoonfuls around the pizza, avoiding the edges.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TBDjEIfn_7I/AAAAAAAAAlg/seAzM_hQIWI/s1600/IMG_0320DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TBDjEIfn_7I/AAAAAAAAAlg/seAzM_hQIWI/s320/IMG_0320DC.png" /></a></div><b>13.</b> Sprinkle a pinch of salt and the chopped onions over top.<br />
<b>14.</b> Arrange tomato slices on top of the pizza.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDjGUAQ3rI/AAAAAAAAAlo/N6LPutfQ4HM/s1600/IMG_0321DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDjGUAQ3rI/AAAAAAAAAlo/N6LPutfQ4HM/s320/IMG_0321DC.png" /></a></div><b>15.</b> Spread the mozzarella cheese over the pizza.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDjIX_sM1I/AAAAAAAAAlw/tDtK3FTWJqc/s1600/IMG_0322DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TBDjIX_sM1I/AAAAAAAAAlw/tDtK3FTWJqc/s320/IMG_0322DC.png" /></a></div><b>16.</b> Bake the pizza for 15-20 minutes on the middle oven rack. *Place a sheet of aluminum foil on a rack beneath the pizza to catch possible drips.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TBDjaQ2moBI/AAAAAAAAAl4/im7ZOw-Bvy8/s1600/IMG_0326DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TBDjaQ2moBI/AAAAAAAAAl4/im7ZOw-Bvy8/s320/IMG_0326DC.png" /></a></div><b>17. </b>Allow pizza to cool for 2 minutes before slicing and serving.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TBDjzABrQTI/AAAAAAAAAmA/ZoZ2i9ZCjEw/s1600/IMG_0329D3C.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TBDjzABrQTI/AAAAAAAAAmA/ZoZ2i9ZCjEw/s320/IMG_0329D3C.png" /></a></div><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><b style="color: #990000;"><i>Enjoy!</i></b></span></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-1187694614695791103.post-86907261979899434842010-06-09T15:45:00.005-04:002011-06-09T21:16:13.672-04:00Easy Pizza Dough<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TA_t0hQoxmI/AAAAAAAAAjw/bQq10pS5RLQ/s1600/IMG_0302DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TA_t0hQoxmI/AAAAAAAAAjw/bQq10pS5RLQ/s400/IMG_0302DC.png" width="400" /></a></div><br />
<i>Let's try some pizza dough</i>...<br />
<br />
<div style="text-align: center;">{Pizza topping recipes are coming soon!}</div><br />
Pizza is a fun food to make. Everybody can participate in adding the toppings. Pizza is especially fun to <i>eat</i>. Rather than ingest the extra calories, fats, and oils associated with pizza chain pizzas, many people will design their own pizzas, using purchased pre-made pizza dough or pre-formed crusts. That's great! But why not try making the <i>entire</i> pizza yourself?<br />
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Pizza dough isn't hard to make. This recipe includes only 7 ingredients. Preparation is minimal. You'll "knead" the dough with a spatula at one point, and at another point, you'll press it out onto the pizza pan. The rest of the time involves allowing the yeast to proof, the dough to increase in volume, and the pizza to bake. Go ahead--try it.<br />
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<b>About kneading: </b>When combining all the ingredients to form the dough, use a good-sized rubber spatula. You'll start out by stirring the dry ingredients into the wet ingredients, going slowly to avoid poofs of flour all over the counter and cabinets. Be sure to scrape the bottom of the bowl frequently. Eventually, the mixture will resemble a somewhat crumbly dough, and you'll suspect that in no way shall those unruly lumps all come together into one ball of dough. Keep kneading the dough with the spatula. Use a bit of elbow grease, and really press the spatula into the dough as you turn it and fold it. It will come together, and you'll find before you a nice, semi-smooth, undivided lump of pizza dough. Congrats.<br />
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<b>About covering the dough:</b> When you cover the ball of dough, use a <i>fabric</i> cloth. A kitchen towel or a large wash cloth will do the job. <br />
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<b>About the room's temperature: </b>The dough will rise more quickly if it is in a warm area. Placing the bowl on top of the preheating oven (don't put it inside the oven) may help. Don't bump the bowl while the dough is rising.<br />
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<b>About the rising dough:</b> The last time I made this dough, I let it rise for 40 minutes, and it tripled in volume. Thus, it was quite easy to spread the dough out on the pizza pan. The time needed for the dough to rise sufficiently will depend on many factors (the yeast, the other ingredients, the room temperature, etc), but you may find that it is ready after just 20 minutes (enough time to assemble the pizza toppings). The dough may be rather dense if it did not increase in volume significantly, but, with patient effort, you should be able to spread it out on nearly any pizza pan. If you'd like the crust to be a bit deeper and fluffier, allow some time for it to rise on the pan before you add the toppings. It will also rise as it bakes.<br />
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<div class="recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TA_t0hQoxmI/AAAAAAAAAjw/bQq10pS5RLQ/s1600/IMG_0302DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TA_t0hQoxmI/AAAAAAAAAjw/bQq10pS5RLQ/s320/IMG_0302DC.png" /></a></div><br />
<span style="font-size: large;"><i><b>Easy Pizza Dough</b></i></span><br />
<i><span style="font-size: x-small;">Estimated dough preparation time: 30 - 90 minutes </span></i><br />
<i><span style="font-size: x-small;">Estimated time for adding toppings: 5 minutes</span></i><br />
<i><span style="font-size: x-small;">Baking time: 15 - 20 minutes </span></i><br />
<i><span style="font-size: x-small;">Serves: 4 - 6 (makes one pizza crust)</span></i><br />
<br />
<b>Ingredients</b><br />
<ul><li>3/4 cup water</li>
<li>1/4 cup milk</li>
<li>3/4 teaspoon granulated sugar</li>
<li>2 teaspoons active dry yeast</li>
<li>2-1/2 cups bread flour</li>
<li>1/2 teaspoon coarse salt</li>
<li>1 tablespoon extra virgin olive oil</li>
</ul><b>Instructions</b><br />
<br />
<b>1. </b>Preheat oven to 450 degrees F. Lightly grease a pizza pan. <br />
<b>2.</b> Combine the water and milk and warm the mixture in the microwave for 25-30 seconds. The liquid should be just warm, not hot.<br />
<b>3.</b> Pour the liquid into a medium bowl. Stir in the granulated sugar. Then add the yeast. Let the mixture stand until it becomes foamy (about 10 minutes).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TA_tr4lRNWI/AAAAAAAAAjI/wrGoQ_Mccp4/s1600/IMG_0286DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TA_tr4lRNWI/AAAAAAAAAjI/wrGoQ_Mccp4/s320/IMG_0286DC.png" /></a></div><b>4.</b> Once the yeast mixture appears creamy, measure the flour and add it on top of the liquid in the bowl. Sprinkle the salt on top. Then add the olive oil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TA_ttA3i-gI/AAAAAAAAAjQ/_P1MptMZryw/s1600/IMG_0295DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TA_ttA3i-gI/AAAAAAAAAjQ/_P1MptMZryw/s320/IMG_0295DC.png" /></a></div><b>5.</b> With a rubber spatula, stir then knead the mixture until it forms a fairly-smooth ball of dough.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TA_tuKXCGRI/AAAAAAAAAjY/oS0vP0c9-Yg/s1600/IMG_0296DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TA_tuKXCGRI/AAAAAAAAAjY/oS0vP0c9-Yg/s320/IMG_0296DC.png" /></a><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TA_tvwvhUWI/AAAAAAAAAjg/xtPiPHLIqQU/s1600/IMG_0299DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TA_tvwvhUWI/AAAAAAAAAjg/xtPiPHLIqQU/s320/IMG_0299DC.png" /></a></div><b>6.</b> Transfer the dough to an oiled bowl, or lightly oil the bowl you have been using. Cover the bowl with a cloth and let it rest for 15-45 minutes, until the dough increases in size. To speed up the process, place the bowl near (on top of) the preheating oven. The more the dough rises, the easier it will be to spread it out on the pizza pan. If you're using a large pizza pan, let the dough double or triple in volume.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TA_tySJAYaI/AAAAAAAAAjo/xjtir3o1Q-w/s1600/IMG_0300DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TA_tySJAYaI/AAAAAAAAAjo/xjtir3o1Q-w/s320/IMG_0300DC.png" /></a></div><b>7.</b> After the dough rises sufficiently, gently deflate it by tapping the surface with a floured hand. Then transfer the dough to a lightly floured surface. <br />
<b>8.</b> Press the dough out into a flat, round shape with a diameter of six inches or so.<br />
<b>9. </b>Transfer the dough, in that shape, to the lightly greased pizza pan. Knead and press it out towards the edge of the pan until it reaches the desired diameter and thickness.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OQtVD6kZp94/TA_t0hQoxmI/AAAAAAAAAjw/bQq10pS5RLQ/s1600/IMG_0302DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OQtVD6kZp94/TA_t0hQoxmI/AAAAAAAAAjw/bQq10pS5RLQ/s320/IMG_0302DC.png" /></a></div><b>10.</b> Spread desired toppings over the crust.<br />
<b>11.</b> Bake pizza in preheated oven for 15-20 minutes, or until the crust is golden brown.<br />
<b>12. </b>Let the pizza cool slightly before slicing and serving. <br />
<br />
<br />
<span style="font-size: large;"><b style="color: #990000;"><i>Enjoy!</i></b></span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1187694614695791103.post-36412210891556014922010-05-28T15:26:00.008-04:002010-09-27T15:11:52.937-04:00Baked Quinoa Burgers<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TAANrvI0ltI/AAAAAAAAAiM/sv0fDLggqnY/s1600/IMG_0199DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TAANrvI0ltI/AAAAAAAAAiM/sv0fDLggqnY/s400/IMG_0199DC.png" width="400" /></a></div><i>Savory, chewy, protein-filled patties...</i><br />
<br />
Think hashbrowns without the grease. Think hamburgers without the grill (a plus for those living where outdoor grills are verboten). Think summertime fare. Think about a zesty, flavor-filled lunch or dinner that fills you up because it <i>isn't</i> full of empty calories. Quinoa is good stuff<i>. </i><br />
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I created this recipe from my failed attempt at following another recipe for mini quinoa burgers. I misread some of the amounts and ended up with way more cooked quinoa than I was supposed to have (reminds me of <a href="http://www.youtube.com/watch?v=CZiFOOf2xdY">a particular scene from <i>I Love Lucy</i></a>, only much less dramatic). So I decided to improvise, using all that quinoa and adding extra ingredients I pulled from the pantry, to make something more closely resembling the size of a hamburger.<br />
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<b>Cool the quinoa: </b>To cut down on the preparation time, you can cook the quinoa the day before you plan to make the burgers, and refrigerate it until you need it. Regardless of when you cook it, however, you will need to allow it some cooling time before you mix in the other ingredients. Since you'll be forming the patties by hand, the quinoa needs to be at least cool enough that you can touch it and, well, get it smeared all over your fingers, without that uncomfortable burning-skin sensation. I recommend cooking the quinoa first, then allowing it to cool while you cut up the scallions, preheat the oven, line and butter the cookie sheets, etc.<br />
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<b>Cookie sheets:</b> Both my cookie sheets won't fit side-by-side in my oven, so I had to bake the burgers in 2 batches. Many kudos to you if your cookie sheets are sized to fit on the same oven rack, side-by-side. One huge cookie sheet that would fit all 12 patties would, perhaps, be ideal ...<b> </b><br />
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<b>Dill?</b> I have a dill plant, so I used some of it in the recipe. You can buy dill in the grocery store, or you could use dried dill (use about 1/4 teaspoon). Alternatively, you could use fresh parsley or dried parsley.<br />
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<b>Spices:</b> I like the flavor that the chili powder adds to this dish, so I highly recommend it. You could mix it up, though, and use any other spicy spices that you like (cumin is a good option). There truly are a lot of flavors going on in those patties--from the spicy golden mustard, soy sauce, Worcestershire sauce......<br />
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<b>Side ideas:</b> Steamed corn or broccoli, <a href="http://peppercornsandpasta.blogspot.com/search/label/Salad">salad</a>, baked beans, <a href="http://peppercornsandpasta.blogspot.com/2010/04/tomato-cucumber-salad.html">tomato cucumber salad</a>, corn on the cob. <br />
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<div class="recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TAANtXK3SYI/AAAAAAAAAiU/N5H9l0VywI8/s1600/IMG_0201DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TAANtXK3SYI/AAAAAAAAAiU/N5H9l0VywI8/s320/IMG_0201DC.png" width="320" /></a></div><i><span style="font-size: large;"><b>Baked Quinoa Burgers</b></span></i><br />
<i><span style="font-size: x-small;">Estimated Time: 2 hours 15 minutes </span></i><br />
<i><span style="font-size: x-small;">- Quinoa cooking: about 30 minutes</span></i><br />
<i><span style="font-size: x-small;">- Other prep: 1 hour</span></i><br />
<i><span style="font-size: x-small;">- Baking time: 45 minutes</span></i><br />
<i><span style="font-size: x-small;">Makes 12 Burgers</span></i><br />
<br />
<b>Ingredients</b><br />
<i><b>To make the quinoa: </b></i><br />
<ul><li>2 cups <i>dry</i> quinoa (about 6 cups cooked)</li>
<li>1 tablespoon butter</li>
<li>4 cups water or broth</li>
</ul><b><i>To make the quinoa burgers: </i></b><br />
<ul><li>2 eggs</li>
<li>1 tablespoon olive oil</li>
<li>2 teaspoons soy sauce</li>
<li>3 tablespoons Worcestershire sauce* (*omit for vegetarian version)</li>
<li>2 tablespoons spicy brown mustard</li>
<li>1/4 cup ketchup</li>
<li>1 tablespoon minced garlic</li>
<li>1/4 cup seasoned bread crumbs</li>
<li>1/2 cup quick oats</li>
<li>1/2 teaspoon chili powder</li>
<li>4-5 scallions</li>
<li>1 teaspoon fresh (or 1/4 teaspoon dry) dill or parsley, minced </li>
</ul><br />
<b>Instructions</b><br />
1. <a href="http://peppercornsandpasta.blogspot.com/2010/04/cooked-quinoa.html">Cook the quinoa</a>, following <a href="http://peppercornsandpasta.blogspot.com/2010/04/cooked-quinoa.html">this recipe</a>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TAANcDC3bqI/AAAAAAAAAhU/E0LW46dJR3A/s1600/IMG_0178DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TAANcDC3bqI/AAAAAAAAAhU/E0LW46dJR3A/s320/IMG_0178DC.png" /></a></div>2. Cool the cooked quinoa while preparing other ingredients. <br />
3. Position oven rack in middle of the oven. Preheat oven to 375 degrees. <br />
4. Line 2 cookie sheets with foil, then coat the foil lightly with butter.<br />
5. In a large bowl, lightly beat the eggs.<br />
6. Stir in the Worcestershire sauce, oil, soy sauce, spicy golden mustard, and ketchup.<br />
7. Thinly chop the scallions (discard wilted green parts and the root ends), mince the fresh dill, and set both aside.<br />
8. Add cooled quinoa (cool enough to handle) to the large bowl.<br />
9. Measure minced garlic, seasoned bread crumbs, quick oats, and chili powder, and add on top of quinoa. 10. Add the chopped scallions and minced dill.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OQtVD6kZp94/TAANgd7V_VI/AAAAAAAAAhk/f4afjINxYgs/s1600/IMG_0182DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OQtVD6kZp94/TAANgd7V_VI/AAAAAAAAAhk/f4afjINxYgs/s320/IMG_0182DC.png" /></a></div>11. With a large rubber spatula, mix all ingredients together <i>thoroughly</i>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TAANhzGVEHI/AAAAAAAAAhs/FICVpLDbN7U/s1600/IMG_0184DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TAANhzGVEHI/AAAAAAAAAhs/FICVpLDbN7U/s320/IMG_0184DC.png" /></a></div>12. Measure out a 1/2 cup scoop of the mixture and form by hand into a patty that is 1/2" - 3/4" thick. Place on prepared cookie sheet. Repeat to make 12 patties (6 patties on each pan).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TAANjneFEUI/AAAAAAAAAh0/ExiGRL4b07I/s1600/IMG_0188DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TAANjneFEUI/AAAAAAAAAh0/ExiGRL4b07I/s320/IMG_0188DC.png" /></a></div>13. Bake on middle oven rack (bake in two batches if both pans won't fit at the same time) for 25 minutes.<br />
14. Turn patties over (being careful not to rip the foil), and bake for 20 more minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OQtVD6kZp94/TAANn5mZUBI/AAAAAAAAAh8/Y2h2xFhbGtw/s1600/IMG_0193DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OQtVD6kZp94/TAANn5mZUBI/AAAAAAAAAh8/Y2h2xFhbGtw/s320/IMG_0193DC.png" /></a></div>15. Enjoy plain or on a sandwich roll--with ketchup and a slice of ripe tomato, if you like.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OQtVD6kZp94/TAANpovF37I/AAAAAAAAAiE/mpZuIEdHxPs/s1600/IMG_0195DC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OQtVD6kZp94/TAANpovF37I/AAAAAAAAAiE/mpZuIEdHxPs/s320/IMG_0195DC.png" /></a></div><br />
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<span style="font-size: large;"><b style="color: #990000;"><i>Enjoy!</i></b></span></div>Unknownnoreply@blogger.com3