tag:blogger.com,1999:blog-52207043018014172602023-11-15T22:08:10.251-08:00In the Land Of Apples and Hops...where favorite and all time best recipes for the food I love to eat are shared.gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-5220704301801417260.post-48537906998989426892020-07-31T11:58:00.000-07:002020-07-31T11:58:13.223-07:00Healthy and FastI've been mostly aiming for meals that are healthy and fast. Really who isn't in a perfect world. My two boys have become increasingly health-conscious and desirous of meals with lots of veggies and a good amount of protein. Teenage boys love building muscles....it also seems to be going rather well for them. 😊 In desperation, I typed, "fast, healthy, fresh meals" into my internet search browser and came across a website/blog I fell in love with, <a href="iFOODreal.com" target="_blank"> iFOODreal.com </a>. Olena is the creator of this blog and she is into making meals from real food.....simple and fresh ingredients. I started exploring more on her site and came across a recipe for Korean Ground Beef and Rice Bowls. It sounded good but I was going to save it for another week. Flash forward a week and I COULD NOT remember the site I found or the exact recipe name so I ended up googling Korean Beef Bowls and got a million different recipes. The end result is what you find below....a mishmash of those million different recipes. <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycvvl92cfvhAziyU47kumk_2tBHDhdCG_VcMGZKcZgxrO9pvK2deK1hI79EVN-LyC_QW7FyFvmN_wF4D6WxaDF8BJhXaadDXDlS2TQQoJAwtlcg7gX90Qwm1ZvzFZs1ZMP_SNhCDMXzxX/s1600/Korean+turkey+and+veggie+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycvvl92cfvhAziyU47kumk_2tBHDhdCG_VcMGZKcZgxrO9pvK2deK1hI79EVN-LyC_QW7FyFvmN_wF4D6WxaDF8BJhXaadDXDlS2TQQoJAwtlcg7gX90Qwm1ZvzFZs1ZMP_SNhCDMXzxX/w150-h200/Korean+turkey+and+veggie+bowl.jpg" width="150" /></a></div><div><br /></div><div><br /></div><div> (Honest moment: It changes every time I make it based on the veggies I have on hand. The recipe below was created based on my latest making of this recipe and writing things down.)</div><div><br /></div><div>I hope you enjoy this as much as my family! It was an instant hit!</div><div><br /></div><div><font size="5"><b><u>Korean Ground Turkey & Veggie Bowls</u> </b></font></div><div><b>Ingredients:</b></div><div>1 Tbsp. olive oil (if not water sauteing) <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJpKWmY-2FsRIOr192n7A_9wt3KJRG-iQXYQgaJR_6gwnRLPt_wjG-9t76aX32Vl-3waYrjKawOI7Wi8XAZASmtoIEOo_Cc6d3tU3HC8-iozurPXg4Y3Yr7Nvj3K2WWfFGEQPCsDQU9Vn/s1600/Copy+of+Adding+brocoll+to+korean+bowl.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJpKWmY-2FsRIOr192n7A_9wt3KJRG-iQXYQgaJR_6gwnRLPt_wjG-9t76aX32Vl-3waYrjKawOI7Wi8XAZASmtoIEOo_Cc6d3tU3HC8-iozurPXg4Y3Yr7Nvj3K2WWfFGEQPCsDQU9Vn/w150-h200/Copy+of+Adding+brocoll+to+korean+bowl.jpg" width="150" /></a></div></div><div>3 medium carrots, half-moon slices</div><div>1 medium onion, chopped</div><div>1 red pepper, chopped</div><div>2 cloves garlic, minced</div><div>1 lb. ground turkey</div><div>1 large zucchini or yellow squash, diced small</div><div>1 cup broccoli florets</div><div>1 cup chopped kale or spinach</div><div>4-5 green onions, chopped</div><div><br /></div><div>"Sauce":</div><div>2 Tbsp coconut aminos</div><div>3 Tbsp low sodium soy sauce</div><div>2 Tbsp ground ginger</div><div>1/4 tsp. garlic powder </div><div>1 tsp. sesame oil</div><div>1 Tbsp. rice vinegar</div><div>1 Tbsp pure maple syrup or honey OR 1 tsp. monk fruit sweetener</div><div><b><br /></b></div><div><b>Method:</b></div><div>1. Heat oil or water for sauteing onion and pepper. Saute carrot, onion and pepper until beginning to look golden (approximately 4-5 minutes). With water sauteing make sure your water is hot before adding veggies and have extra water on hand to add when veggies start to stick.</div><div>2. Mix together ingredients for "Sauce" and set aside</div><div>3. Add garlic and saute 30 seconds</div><div>4. Add ground turkey and cook until meat is browned.</div><div>5. Add in other veggies (zucchini, broccoli, kale), saute for 3-4 minutes, until veggies softened but not soggy.</div><div>6. Stir in "sauce" and chopped green onions.</div><div><br /></div><div>***serve over rice, quinoa, rice noodles or scoop into nice big lettuce leaves.</div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div>gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-42991329833389618232020-07-30T13:25:00.001-07:002020-07-30T13:25:26.649-07:00I'm Back<div class="separator"><div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </div></div>Boy, it's been a bit. I've had a long hiatus from blogging and have been rather reluctant about cooking and baking in general since then. In the past few months, it seems to be coming back, that old love. I find myself yearning for time in the kitchen and not being totally resistant to making dinner. It feels nice to want to cook again....to feel some excitement about making food. It's been a long process to get back to this point.<div><br /></div><div>I recently posted a few dinners I was making during a Pampered Chef on-line party and received requests for the recipes. I thought, why not put them on the blog and keep them in a format I can easily access and share, so here it goes.</div><div><br /></div><div style="text-align: center;"><img alt="Lovely bowl of curry with garnish" border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSB15pFQIpMPXA5jMilIWNMMW7QARqZqEqz6x9h3Uk2F-Q2zcCukUbm3HM8nuFP1NipJ98EEC0fRc6dh9Z3aaf_xF-TNqfTaXAdB93mQ-dT8Nwr5WqA8cvdyvBWQKwj47brVRd9FJ3T-zU/w150-h200/Chickpea+curry+with+garnish.jpg" width="150" /></div><div><br /></div><div>The first is absolutely my new, go-to comfort food. I cannot tell you how good this meal makes me feel, body and soul. I've adapted it from a recipe passed on by a friend who attended a local cooking class. I never leave recipes alone and I love adding tons of veggies to things. </div><div><br /></div><div>I am a big Thai curry fan and LOVE this recipe. Hope you love it too!</div><div><br /></div><div><font size="5"><b><u>Chickpea & Veggie Thai Curry </u> <div class="separator" style="clear: both; text-align: right;"><b style="text-align: left;">Ingredients: </b></div></b></font></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFENsh_Oa6K8WPLoOFgpxGMvTAstnBdvp_wD7e-TC2w7UpVBfF11CUF8QN-zQ7YRLWgnllFrb9IW03Y2rCvLSPeFUc97ATBoEpB-0TOxJOw1ZPykBbZDTS4Kle80dqHT2nCVMDNRSFVsck/s1600/Copy+of+Chick+pea+curry+adding+kale.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFENsh_Oa6K8WPLoOFgpxGMvTAstnBdvp_wD7e-TC2w7UpVBfF11CUF8QN-zQ7YRLWgnllFrb9IW03Y2rCvLSPeFUc97ATBoEpB-0TOxJOw1ZPykBbZDTS4Kle80dqHT2nCVMDNRSFVsck/w150-h200/Copy+of+Chick+pea+curry+adding+kale.jpg" width="150" /></a> 1/2 tsp. olive oil (not needed if water sauteing) </div><div> 3 small carrots, peeled and diced</div><div> 1 small onion (approx. 1 cup chopped)</div><div> 1 red pepper, chopped</div><div><span style="text-align: right;"><br />Optional Veggies: Broccoli, Zucchini, Kale </span></div><div> 1-2 Tbsp minced ginger root</div><div> 3 Tbsp. red or green curry paste</div><div> 4 cloves minced garlic</div><div> 1/3 cup coconut aminos</div><div> 1 Tbsp. soy sauce (I use reduced sodium)</div><div> 2 cans (13.5 oz) light coconut milk</div><div> 1 can (13.5 oz) chickpeas, drained and rinsed <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQ6LMzjkkCEeypU1KsGgzgwYk_l7AyCL8Glfk9Xajv84JUuHmhkC354zxiWTwFnZiR3FRfq_zPtnthRBD9mQJoqhqvbp6mhjMJ4jiU7Uz9k7rbIfngrqoAsBZbujgghwcw1sUlBrcngvm/s1600/chickpea+curry+adding+coconut+milk.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQ6LMzjkkCEeypU1KsGgzgwYk_l7AyCL8Glfk9Xajv84JUuHmhkC354zxiWTwFnZiR3FRfq_zPtnthRBD9mQJoqhqvbp6mhjMJ4jiU7Uz9k7rbIfngrqoAsBZbujgghwcw1sUlBrcngvm/w150-h200/chickpea+curry+adding+coconut+milk.jpg" width="150" /></a></div></div><div> 1/2 cup of water.</div><div><br /></div><div>****Peanuts, Thai Basil and Lime are great garnishes</div><div><b><br /></b></div><div><b>Method:</b></div><div>1.) Add oil to the (or layer of water if water sauteing veggies). When hot, add carrots, onions, red pepper, and ginger. Saute for approximately 5 minutes, until veggies soften and begin to get a bit golden.</div><div>2.) While the carrot/onion mixture is sauteing, mix together the curry paste, garlic, coconut aminos, and soy sauce in a separate bowl.</div><div>3.) Add broccoli, zucchini and kale (or whatever other veggies you'd like here) and saute another 3 minutes.</div><div>4.) Add coconut milk, chickpeas, curry sauce mixture and water. Bring to a slow simmer to heat through.</div><div>5.) Serve with rice, cauliflower rice, rice noodles.....whatever you prefer and garnish with peanuts, Thai Basil and Lime. </div><div><br /></div><div>Enjoy!!</div><div><br /></div><div>For Printable Version: <a href="https://docs.google.com/document/d/1vp-fXFzInWo00H5Hqn7klEekEVKM7a9FZJ-Y-k5Yo3o/edit?usp=sharing" target="_blank">https://docs.google.com/document/d/1vp-fXFzInWo00H5Hqn7klEekEVKM7a9FZJ-Y-k5Yo3o/edit?usp=sharing</a></div><div><b> </b></div><div><b> </b></div><div><b> </b></div><div><b> </b></div>gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-337878006967962172015-04-14T14:29:00.000-07:002015-04-15T19:28:26.309-07:00My new favorite treatMy friend Stacy has been making these "Coconut Delights" (that's what I call them in my head) for some time now. I adore them. This is unusual. I love coconut flavor. I detest the feel of raw coconut shreds or flakes in my mouth. Really, really detest. These have raw coconut in them and I LOVED them! I've been wanting to get on making them for some time and I finally got there. The original recipe comes from the <a href="http://wellnessmama.com/" target="_blank">Wellness Mama</a> website. I had some confusion with coconut oil amount while using this site to make them. I decided to go ahead and post the recipe that worked for me on this blog and let you all go from there. These babies are coconut-chocolate goodness, I'm telling you! I left some of them<span style="background-color: white;"> un-coated </span>by chocolate for my poor husband who can no longer eat chocolate. He wholly backs the non-chocolate "Delights", so there's a nice variation for you too!<br />
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These little desserts certainly hit the spot! Enjoy one, or two, tonight, guilt free..... well mostly!<br />
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<b><a href="https://docs.google.com/document/d/1wF6ZyohP2fhKrPUECKgQpBzB5KZ4hr6rm2YTYt-4N6s/edit?usp=sharing" style="font-size: x-large; text-decoration: underline;" target="_blank">Coconut Delights</a><u style="font-size: x-large;">:</u><span style="font-size: large;"> </span></b><br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXsMSwfTcuo9wocndkRj7FcpV_XZsGiy5rcgzWv9lsD2CBNyhgeGeMHIY-GEZSRV9mrUcuuj43Y538G45ycBXzgM15WlBDvdJ5ll72kw1RgX5B7qxlpajWvqC9HU6TyAzZDkma6_VnztF/s1600/IMG_0230.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXsMSwfTcuo9wocndkRj7FcpV_XZsGiy5rcgzWv9lsD2CBNyhgeGeMHIY-GEZSRV9mrUcuuj43Y538G45ycBXzgM15WlBDvdJ5ll72kw1RgX5B7qxlpajWvqC9HU6TyAzZDkma6_VnztF/s1600/IMG_0230.JPG" height="179" width="320" /></a></b></div>
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<b><b>Ingredients:</b></b></div>
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1 1/3 cups shredded coconut<br />
1/3 cup coconut oil<br />
1/2 cup almond butter (you can also use peanut butter)<br />
1 tsp. vanilla extract<br />
1 cup semi-sweet chocolate chips (Ghirardelli Chocolate Chips are the BOMB on these!)<br />
1 Tbsp. coconut oil<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3-45aTTv6lLqZlay6-wiBNTFFk_azono91-DZ5VoqQtKi7rSjbQcBDnx9n3pkg_7hUKyAAXoRy4Jbz0BI9mwV2OHCNO9XtJetO2XgosLrGVRSzfRn_2-_OjsasbnVsNaBUkmNqt49Crz/s1600/IMG_0228.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3-45aTTv6lLqZlay6-wiBNTFFk_azono91-DZ5VoqQtKi7rSjbQcBDnx9n3pkg_7hUKyAAXoRy4Jbz0BI9mwV2OHCNO9XtJetO2XgosLrGVRSzfRn_2-_OjsasbnVsNaBUkmNqt49Crz/s1600/IMG_0228.JPG" height="111" width="200" /></a><b>Method:</b><br />
1.) Mix together shredded coconut, 1/3 cup coconut oil (melted), almond butter and vanilla extract.<br />
2.) Form into balls and place on a wax paper covered cookie sheet<br />
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3.) Place balls in freezer for approximately 45 minutes- 1 hour, until fully hardened<br />
4.) Melt chocolate chips and 1 Tbsp. coconut oil in microwave (or over double boiler). I did the microwave. I stirred between 15 second intervals until the chocolate was smooth.<br />
5.) Dip coconut clusters into the melted chocolate and place back on cookie sheet.<br />
6.) Refrigerate to allow chocolate to harden.<br />
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Enjoy!<br />
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<b><i><u><a href="https://docs.google.com/document/d/1wF6ZyohP2fhKrPUECKgQpBzB5KZ4hr6rm2YTYt-4N6s/edit?usp=sharing" target="_blank">Click here for printable recipe</a></u></i></b>gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-52617103931208409502015-04-14T13:28:00.000-07:002015-04-14T13:28:41.764-07:00Healthy & EconomicalOne of my favorite snacks is a cherry pie Larabar. I've seen the recipes for creating your own and often thought to myself, for the time and price of ingredients, I'll just continue to buy them. During my spring break I decided to do a little research. I bought all the ingredients to make a couple kinds of Larabars. I totaled the amounts and tallied my time.... 20 minutes, 60 cents per bar later & a thumbs up from EVERY member of my family AND my good friend Stacy... I am a convert to making your own! I love these homemade treats that are packed with good things for you! My husband has affectionately termed them, "Gretchebars".<br />
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These little bits of deliciousness with keep in an airtight container in your fridge for up to 3 weeks and in your freezer for up to 3 months. I wrap mine individually in saran wrap, but it's not required. Another great thing about this recipe is how easy it is to take the ingredients and play with them to make them your own. Substitute the dried fruit of your choosing, play with the nut to fruit ratio, add some favorite spices - nutmeg, ginger or cinnamon anyone??<br />
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Here's to your healthy snacking! <br />
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<span style="font-size: large;"><b><a href="https://docs.google.com/document/d/1qzuD-BdXslEp4aYptvlKoGUhzeWCnowzZXblEplcf00/edit?usp=sharing" style="text-decoration: underline;" target="_blank">Homemade Larabars aka "Gretchebars"</a> </b></span><br />
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<span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBych3PmXtuj0-ZjBI04DvKGy9pzJmaPEfv0vjR9VBlw9S9BQuy4YIA6ZxSgbKs_a7RKBZQJpFqAJJ_6-AZcXG8LnaTUr6Qjzzwa_a04rhLBLf9yJknDQm6j3h1OM6IvcVi4FYC2_jDyXG/s1600/IMG_0226.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBych3PmXtuj0-ZjBI04DvKGy9pzJmaPEfv0vjR9VBlw9S9BQuy4YIA6ZxSgbKs_a7RKBZQJpFqAJJ_6-AZcXG8LnaTUr6Qjzzwa_a04rhLBLf9yJknDQm6j3h1OM6IvcVi4FYC2_jDyXG/s1600/IMG_0226.JPG" height="240" width="320" /></a></b></span></div>
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<b>Ingredients:</b><br />
<b><u>Cherry Pie</u></b><br />
Mild olive oil or cooking oil (for your pan)<br />
1 cup dried cherries<br />
1/4 cup pitted, soft whole dates (pack 'em in)<br />
1 cup warm water (if you have very dry fruit, if not, this isn't necessary)<br />
1 cup roasted almonds<br />
1/4 tsp. ground cinnamon<br />
1/4 tsp. vanilla<br />
1/8 tsp. ground ginger<br />
1/8 tsp. sea salt<br />
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<b><u>Apple Pie</u></b><br />
Mild olive oil or cooking oil (for your pan)<br />
1 cup dried apples<br />
1/4 cup pitted, soft whole dates (pack 'em in)<br />
1 cup warm water (if you have very dry fruit, if not, this isn't necessary)<br />
1 cup raw walnuts<br />
1 1/2 tsp. ground cinnamon<br />
1/4 tsp. vanilla<br />
1/8 tsp. ground ginger<br />
1/8 tsp. ground nutmeg<br />
1/8 tsp. sea salt<br />
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<b>Method:</b><br />
1.) Line an 8X8 pan with plastic wrap and gently rub a dab of oil over the surface of the plastic wrap. <br />
2.) Place fruit in a bowl and cover with warm water and let it soak for 5 minutes. (Skip this step if your dried fruit is soft and still retains a good deal of moisture). Then drain your fruit & pat it dry.<br />
3.) Place your nuts in a food processor and pulse until they are finely chopped. Add in the fruit, spices and salt. Pulse until the fruit is blended and the mixture begins to stick together. It takes about 2 minutes.<br />
4.) Transfer the mixture to your pan. Either with slightly oiled hands or parchment paper that has been slicked with a bit of oil, press down on mixture and flatten evenly into the pan.<br />
5.) Place in the refrigerator for 30 minutes. Remove and cut into bars.<br />
6.) Wrap & place in an airtight container in the fridge for up to 3 weeks and freezer for up to 3 months.<br />
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<b><i><u><a href="https://docs.google.com/document/d/1qzuD-BdXslEp4aYptvlKoGUhzeWCnowzZXblEplcf00/edit?usp=sharing" target="_blank">click here for printable recipe</a></u></i></b><br />
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<br />gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-88467419747694360992015-03-24T16:53:00.002-07:002015-03-24T16:59:11.334-07:00Sweet & TangyToday one of my favorite people came over to spend a few hours. Cassidy loves books and baking. It's no wonder we get along. Who cares if she is 10 and I am..... well not 10. We had a wonderful time gathering ingredients, talking about Trixie Belden, singing along with whatever popped up on the iPod and putting together a brand new recipe. We dove right into the creation of this recipe and we knew this was going to be good when we started getting wiffs of the batter as it mixed and then as it baked. It's a beautiful sunny day outside and these little gems suit the mood just right. Raspberry mixed in a buttery batter and topped with a tangy lemon glaze and sugared lemon zest... my, my, my.<br />
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Enjoy, Cassidy and I certianly did!<br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="https://docs.google.com/document/d/1aOvFZ-Ii-ZIxI_SjvowHpBNqwJAA4mFR_yKKsJqJGeg/edit?usp=sharing" target="_blank">Lemon Glazed Raspberry Muffins</a></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTepaSNz_Rc2r-aRCLK_-j4zlcrmHRxaQTGa7WJZr0njoXYoMyRMtrulplFZ7SjzzPbRKJqCfnKLv8eCjLIZ11wBkc5nAVDt1c7UTrUDpYBmG6wfP54zfp5NfBWk9FtrerBDgtHoNFTnJ6/s1600/IMG_0114.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTepaSNz_Rc2r-aRCLK_-j4zlcrmHRxaQTGa7WJZr0njoXYoMyRMtrulplFZ7SjzzPbRKJqCfnKLv8eCjLIZ11wBkc5nAVDt1c7UTrUDpYBmG6wfP54zfp5NfBWk9FtrerBDgtHoNFTnJ6/s1600/IMG_0114.JPG" height="240" width="320" /></a><br />
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Muffins:</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">2 cups all-purpose flour</span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">1 Tablespoon baking powder</span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">½ teaspoon salt</span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">1 egg</span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">1 cup sugar</span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">1 ½ tsp lemon zest</span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">¼ cup unsalted butter (melted)</span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">1 cup sour cream</span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">1 ½ cup raspberries</span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 15px; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Glaze:</span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">¼ cup granulated sugar</span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">½ cup fresh lemon juice</span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 1.38; white-space: pre-wrap;">¼ cup granulated sugar (no this is not a mistake - there are 2 steps that each require the sugar)</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">1 tsp lemon zest</span></span></div>
<b id="docs-internal-guid-8debd376-4e20-276f-0b4b-9f9c3c4023b6" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<br />
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 15px; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Method:</span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-size: 15px; font-style: italic; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span id="docs-internal-guid-8debd376-4e2f-d90e-4cf3-940ffbcd9d61" style="font-weight: normal;"></span></span></div>
<ul style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pre-heat the oven to 350 degrees. Grease your muffin pan or line with muffin cups</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If using fresh raspberries rinse and let dry. If frozen remove from freezer and place in measuring cup or bowl.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix the flour, baking powder and salt together thoroughly.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Using a stand mixer or large bowl, combine the egg and 1 cup of sugar. It should look thick and creamy. Add the 1 ½ tsp lemon zest and the melted butter and combine. The add the sour cream. Stir until ingredients are just combined - do not over mix.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Stir the flour mixture into the egg/butter mixture using a wooden spoon or spatula. Again, do not over mix. Stop just before the mixture is completely combined.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Once the raspberries are dry, sprinkle a tablespoon of flour over the raspberries and toss to coat. </span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Gently fold the raspberries into the batter.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Spoon batter into the muffin tin. About 3 tablespoons per muffin will do.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bake for 25 minutes - until toothpick inserted in center comes out clean. Let set for about 10 minutes then transfer to wire rack.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">While the muffins are cooking you can prepare the glaze. Combine ¼ cup sugar with the ½ cup fresh lemon juice. Turn the heat to medium and stir to combine. Let it simmer until the sugar dissolves and the mixture becomes syrupy. It takes about 15 minutes.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Combine ¼ cup sugar with the 1 tsp. lemon zest.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Brush the top of each muffin with the lemon glaze. Dip the tops of the muffins into the sugar-zest mixture. </span></div>
</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQjNWKqV5d0wSZbtF7hCTzR9B0iUJ1X_EVBJTnr2jSax1BAB11xUduHVXNsp8g3P3jGP5Bmu-pENAQ343Uy6WuriJfhtVZRsn7IVK3VBQMwDMi5nveujM1YMiuUIGMsdEss2Z2_MyWip6/s1600/IMG_0113.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQjNWKqV5d0wSZbtF7hCTzR9B0iUJ1X_EVBJTnr2jSax1BAB11xUduHVXNsp8g3P3jGP5Bmu-pENAQ343Uy6WuriJfhtVZRsn7IVK3VBQMwDMi5nveujM1YMiuUIGMsdEss2Z2_MyWip6/s1600/IMG_0113.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption">Cassidy dipping muffin tops into the sugared zest.</td></tr>
</tbody></table>
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<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
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<b><i><u><a href="https://docs.google.com/document/d/1aOvFZ-Ii-ZIxI_SjvowHpBNqwJAA4mFR_yKKsJqJGeg/edit?usp=sharing" target="_blank">Click here for printable version</a></u></i></b></div>
gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com1tag:blogger.com,1999:blog-5220704301801417260.post-50190236156521346362014-07-30T18:22:00.000-07:002014-07-30T18:24:37.738-07:00In love with rhubarbI fell in love with rhubarb when I was in 2nd grade and living in Southern Illinois. I was visiting my friend, Rebecca, and having a blast swinging from the hayloft in her barn and running around her huge yard. That evening after dinner came strawberry-rhubarb pie. I'd never even heard of rhubarb. I tasted it and was instantly besotted. I came home and demanded a reason for never having tasted this delicious..... fruit? vegetable? What is it? My mom's answer.... "because I can't stand it". So fast-forward years later to Yakima, Washington and the gigantic and ever-producing rhubarb plants in my yard. Now I have more rhubarb than I know what to do with. I freeze it, make sauces, make crumbles, pies and jam, anything and everything. I now have a delightful addition to my rhubarb arsenal, rhubarb upside-down cake. It's inspiration is taken from the pear-cranberry upside-down cake I blogged on a couple years ago. Sweet and tart combined with thick, spiced cake and crusty edges. Mmmmmmm, so good. Such a good reason to fire up the oven in 100 degree weather!!!<br />
<br />
<span style="font-size: large;"><u style="font-weight: bold;"><a href="https://docs.google.com/document/d/1ZsKwW_QUSXHllq3WsGsZ9AU7OToSXijlGdKfJRaF3UQ/edit?usp=sharing" target="_blank">Rhubarb Upside-Down Cake</a></u> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePiFJy2cekejkCRE1WAUAQHplaOdjOFNYvFsCvKuGGnJPpjqK26XuHRFBT2RyI_8Amz5_GU6r9NvnUVxalHRzpi0evdOPYY98b7a3ynyHpTuyNZnXFUZ5gp0ZHP5aY-06Wp3NQ0naYFyo/s1600/IMG_4751.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePiFJy2cekejkCRE1WAUAQHplaOdjOFNYvFsCvKuGGnJPpjqK26XuHRFBT2RyI_8Amz5_GU6r9NvnUVxalHRzpi0evdOPYY98b7a3ynyHpTuyNZnXFUZ5gp0ZHP5aY-06Wp3NQ0naYFyo/s1600/IMG_4751.JPG" height="240" width="320" /></a></span></div>
<br />
<b>Ingredients:</b><br />
<b> Topping - </b><br />
<b> </b>3 cups of sliced rhubarb<br />
1/2 cup packed brown sugar<br />
2 Tbsp. flour<br />
1/4 tsp. of nutmeg<br />
1/4 cup butter or coconut oil<br />
<br />
<b>Cake Batter -</b><br />
<b> </b>1/4 cup melted butter or coconut oil<br />
1/2 cup sugar<br />
1 egg<br />
1.5 cups of flour - I used white whole wheat<br />
1/2 tsp. nutmeg<br />
1/4 tsp. salt<br />
2/3 cup of almond milk<br />
<br />
<b>Method:</b><br />
* Heat oven to 350 degrees and place 9" round cake pan into the oven with the 1/4 cup of butter or coconut oil<br />
* Stir together the rhubarb, brown sugar, flour and nutmeg<br />
* Once butter/oil is melted, remove pan from oven and add the rhubarb mixture.<br />
* Mix together dry ingredients for the cake batter and then add the wet ingredients to the dry.<br />
* Mix dry and wet ingredients together and spread atop the rhubarb mixture.<br />
* Place cake pan back into the 350 degree oven and bake for 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.<br />
* Remove from oven and run a butter knife around the cake pan edge.<br />
* Turn cake over onto a platter<br />
* Enjoy!<br />
<br />
<b><i><u><a href="https://docs.google.com/document/d/1ZsKwW_QUSXHllq3WsGsZ9AU7OToSXijlGdKfJRaF3UQ/edit?usp=sharing" target="_blank">Click here for a printable recipe</a></u></i></b><br />
<br />
gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com1tag:blogger.com,1999:blog-5220704301801417260.post-12418018517849633672014-07-25T18:10:00.002-07:002014-07-25T18:10:43.301-07:00Tex-Mex, Yes-Mex!This post will fly in the face of many previous posts. I have posted countless meat-less dishes, favorites of our mostly meatless family. Recently, however, in an attempt to figure out what my body and stomach like and don't like, I embarked on the "Whole 30" journey. Woah! HARD! I did find some absolutely terrific recipes and they have quickly become family favorites. We tend toward the vegetable heavy meals, of which there are many. I discovered this little gem at <a href="http://popularpaleo.com/2013/11/05/paleo-tex-mex-casserole/" target="_blank">Popular Paleo</a> while searching for a recipe for my friend and her family. It was a large group and most of them were Paleo people. I, of course, made a few alterations. I just can't help it. It looked and smelled so delicious I immediately made it for our family too. What a winner! Paleo or not, this meal will satisfy in EVERY way. Lots of veggies, lots of flavor and it fills your tummy with good nutrition that keeps hunger at bay for a long, LONG time. <br />
<br />
Flex your Tex-Mex muscle tonight with this casserole. You won't be sorry!<br />
<br />
<a href="https://docs.google.com/document/d/1cM8uCGod1jPBWR6p3kAtn6EBEVTEShvOjkNK-C1oT2k/edit?usp=sharing" target="_blank"><u style="font-size: x-large; font-weight: bold;">PaleoTex-Mex Casserole</u> </a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS1sRSVGWtv5T8LPIGjD-hce7-j_ovRz4zAKykHfsFE2tFjoZbTEoEa16K0M9j5mjCPWOvbXKnxej6UyQD43LW3Fjky8ryqc3IMfcFUUyCQhhyphenhyphenV-VnUVFl1aSii8qpaNFu4SqFpz-wwAU/s1600/008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS1sRSVGWtv5T8LPIGjD-hce7-j_ovRz4zAKykHfsFE2tFjoZbTEoEa16K0M9j5mjCPWOvbXKnxej6UyQD43LW3Fjky8ryqc3IMfcFUUyCQhhyphenhyphenV-VnUVFl1aSii8qpaNFu4SqFpz-wwAU/s1600/008.JPG" height="240" width="320" /></a></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><b>Ingredients:</b></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">
1-2 lbs. of lean ground turkey<br />
2 cups kale (you can also use spinach)<br />
2-3 carrots, diced (about a cup)<br />
1 parsnip, diced (about a cup and a half)<br />
1 zucchini, diced (6″ zucchini/one cup)<br />
2 cups diced bell peppers<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 large onion, diced<br />
3-4 cloves garlic, minced<br />
14.5 oz can organic diced tomatoes<br />
3 TBSP preferred coconut oil (Paleo), olive oil (non-Paleo)<br />
1/3 cup taco seasoning (or make your own)<br />
1/2 tsp sea salt<br />
5 cups shredded sweet potatoes (I have also used Yukon Gold and Russets on top).<br />
1/2 cup <a href="http://villagegreennetwork.com/marketplace/fats-oils-coconut-products/?affid=137730" target="_blank" title="Coconut oil"><span style="color: #90bdad; text-decoration: none; text-underline: none;">coconut oil</span></a>, melted<br />
1/2 tsp onion powder<br />
1/2 tsp chili powder<br />
1/2 tsp ground coriander</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">
For Garnish: fresh cilantro, green onions, avocado slices and/or hot sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><b>Method:</b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Times New Roman, serif;">1.) Pre-heat oven to 375 degrees</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Times New Roman, serif;">2.) Prepare (chop/dice/mince) all vegetables</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Times New Roman, serif;">3.) Melt the 1 1/2 Tbsp of the coconut oil (or heat the olive oil) in a large, heavy bottomed skillet or pan.</span></div>
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<span style="font-family: Times New Roman, serif;">4.) Add the kale, carrots, parsnip, zucchini, bell peppers, onions,and garlic. Mix in sea salt and cook vegetables down until you are able to pierce them with a fork. Remove from pan and set aside.</span></div>
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<span style="font-family: Times New Roman, serif;">5.) Heat the other 1 1/2 Tbsp of coconut, or olive oil, and add the ground turkey, combining it with the taco seasoning. Mix and cook until brown.</span></div>
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<span style="font-family: Times New Roman, serif;">6.) While the meat is cooking, grate the sweet potatoes. This task is a cinch with a food processor! Three large sweet potatoes should give you 5 cups of grated. Place grated potatoes into a large mixing bowl.</span></div>
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<span style="font-family: Times New Roman, serif;">7.) Melt the 1/2 cup of coconut oil and pour over the shredded potatoes while it is warm. Waiting too long will allow the oil to cool and begin to solidify again. </span></div>
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<span style="font-family: Times New Roman, serif;">8.) Sprinkle the potatoes with the onion powder, chili powder and ground coriander and mix in.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gCL5WZ9lpQ2PBPXcmbnbN4VAabeh7r9T9GCkPaBM_K26f5vZJZ8durumb5wxZhlgu8H6Cyzv1eKV1-dBAY-gtsACznT6jRErfc2VUtHqS6Zf5CutupXvE6RnRsIJcqoeyRZQcPx0Vjj_/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gCL5WZ9lpQ2PBPXcmbnbN4VAabeh7r9T9GCkPaBM_K26f5vZJZ8durumb5wxZhlgu8H6Cyzv1eKV1-dBAY-gtsACznT6jRErfc2VUtHqS6Zf5CutupXvE6RnRsIJcqoeyRZQcPx0Vjj_/s1600/001.JPG" height="150" width="200" /></a></div>
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<span style="font-family: Times New Roman, serif;">9.) Now add the cooked vegetables, diced tomatoes and ground turkey back into the pan and heat for 3 minutes.</span></div>
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<span style="font-family: Times New Roman, serif;">10.) Transfer the mixture into a 9X13 baking dish and cover with the shredded sweet potatoes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uK5hurZC5PgNKJyMo_K49Vvv7BcrE_xK7x61CuQoI5Y7hdfYfLinsYIpKMKG6vcPsV3kt52CdeXAdLTCPOGL_hXwHgQ8CLXUk0pwZzkZiV3DoigKJ6t-hmT8yxXq4ocj8o7_CQOUKKuh/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uK5hurZC5PgNKJyMo_K49Vvv7BcrE_xK7x61CuQoI5Y7hdfYfLinsYIpKMKG6vcPsV3kt52CdeXAdLTCPOGL_hXwHgQ8CLXUk0pwZzkZiV3DoigKJ6t-hmT8yxXq4ocj8o7_CQOUKKuh/s1600/005.JPG" height="150" width="200" /></a></div>
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<span style="font-family: Times New Roman, serif;">11.) Cover with foil and bake at 375 degrees for 30 minutes.</span></div>
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<span style="font-family: Times New Roman, serif;">12.) Remove the foil and broil on low for 5-10 minutes, or until potatoes are browned.</span></div>
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<span style="font-family: Times New Roman, serif;">***Hint: As mentioned at Popular Paleo, this casserole is amazing when added to a fried egg in the morning!!!!!</span></div>
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<span style="font-family: Times New Roman, serif;"><b><i><u><a href="https://docs.google.com/document/d/1cM8uCGod1jPBWR6p3kAtn6EBEVTEShvOjkNK-C1oT2k/edit?usp=sharing" target="_blank">Click here for printable recipe</a></u></i></b></span></div>
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gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-8676681863773040032014-01-17T11:11:00.000-08:002014-01-17T11:11:07.274-08:00We Love CurryWe are a "mostly meatless" family, a term coined by my husband when he wanted to reduce the amount of meat he ate. I'm always on the lookout for vegetarian or vegan options that are easy and packed with flavor. I disovered this one on <a href="http://myrecipes.com/">myrecipes.com</a> and it delievers on both ease and tastiness! The whole family LOVES it. My two boys request it frequently. I've made a resolution this year to eliminate my use of canned beans. This is the only part of the recipe that takes much time. Using canned chickpeas makes this dish come together extremely quickly. I cannot say enough about the cilantro flavor in this dish. It is an absolutely amazing compliment flavor. <br />
<br />
Enjoy and easy and flavor-filled meal you can feel good about tonight. <br />
<strong><span style="font-size: large;"></span></strong><br />
<span style="font-size: large;"><a href="https://docs.google.com/document/d/1WFygn28ngwhT5MmwBSnU1JJ-Cnlyu2163ZWQWTuYfTY/edit?usp=sharing" target="_blank"><strong>Chickpea Curry</strong></a> </span><br />
<span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XPv2FuJQI4FEaVlmvH2aD4Eg39CZnJJzplKjfSZ3aTILaMeUprE7nQVRdriYAJL5q98y5x__7gr1pqAiO5_4_V7bn_ZhgmuzPmHhyphenhyphen8Y0n3xqQwZmHlP4UScOaGwF69h5znqrwfPM9KIW/s1600/Download+1_16_2014+003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XPv2FuJQI4FEaVlmvH2aD4Eg39CZnJJzplKjfSZ3aTILaMeUprE7nQVRdriYAJL5q98y5x__7gr1pqAiO5_4_V7bn_ZhgmuzPmHhyphenhyphen8Y0n3xqQwZmHlP4UScOaGwF69h5znqrwfPM9KIW/s1600/Download+1_16_2014+003.JPG" height="240" width="320" /></a></div>
</span><br />
<strong></strong><br />
<strong>Ingredients:</strong><br />
<ul>
<li>2 cups uncooked brown rice</li>
<li>1 Tbsp. olive oil</li>
<li>1 large sweet onion, diced</li>
<li>1 1/2 tsp. garam masala</li>
<li>4 cups chickpeas, cooked (or 2 15-ounce cans, rinsed & drained)</li>
<li>1 (15 ounce) can crushed tomatoes</li>
<li>1 small bunch of spinach</li>
<li>1/2 cup plain Greek yogurt</li>
<li>1/2 tsp. salt</li>
<li>1/4 cup chopped fresh cilantro</li>
</ul>
<br />
<strong>Method:</strong><br />
<ul>
<li>Cook rice according to package directions.</li>
<li>Saute onion in olive oil fo r5 minutes. </li>
<li>Stir in garam masala and cook for 30 seconds, stir constantly.</li>
<li>Add chickpeas, tomatoes and spinach and cook 2 minute</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafcegdSx-DwIEzb8_FrC-ODQcE5eTg4LeM_xHjsNz8l4PspieCiYMxegiOGKtzvkja6qWPjFYHkLvZ4b_U9mh0RyQO0cvUmriMwG-Y1EN4i_SvZ4yOtnPqY62zW8q-ammsjQh0AkmsLMb/s1600/Download+1_16_2014+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafcegdSx-DwIEzb8_FrC-ODQcE5eTg4LeM_xHjsNz8l4PspieCiYMxegiOGKtzvkja6qWPjFYHkLvZ4b_U9mh0RyQO0cvUmriMwG-Y1EN4i_SvZ4yOtnPqY62zW8q-ammsjQh0AkmsLMb/s1600/Download+1_16_2014+001.JPG" height="150" width="200" /></a></div>
<ul>
<li>Remove from heat, stir in yogurt and salt.</li>
<li>Sprinkle with cilantro.</li>
<li>Serve over rice & with naan.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioubPdh54OJGe_Xwfqow1OKMIk-FI7ukGDTNe_HbQc3h6KsvF6SfPxRyVfZA4pRBsQbWQkaPwb-VIHbcj9SormNrxb4uu_yFp3e5FSBbFAJFXxk1YnrQ3pAnN-zbXBbwhBTARMcjOKgv45/s1600/Download+1_16_2014+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioubPdh54OJGe_Xwfqow1OKMIk-FI7ukGDTNe_HbQc3h6KsvF6SfPxRyVfZA4pRBsQbWQkaPwb-VIHbcj9SormNrxb4uu_yFp3e5FSBbFAJFXxk1YnrQ3pAnN-zbXBbwhBTARMcjOKgv45/s1600/Download+1_16_2014+004.JPG" height="150" width="200" /></a></div>
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<strong><em><u><a href="https://docs.google.com/document/d/1WFygn28ngwhT5MmwBSnU1JJ-Cnlyu2163ZWQWTuYfTY/edit?usp=sharing" target="_blank">Click here for printable recipe</a></u></em></strong><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"></span>gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-74225851723644057612014-01-16T17:46:00.002-08:002014-01-16T17:46:57.034-08:00Enchilada EnchantmentI found this recipe on one of my very favorite food blogs <a href="http://pinchofyum.com/" target="_blank">Pinch of Yum</a>. I was looking for inspiration. I wasn't feeling all that energetic and I needed to create the menu for the week. Needless to say, my inspiration needed to come in the form of a tasty looking picture with an accompanying recipe that had minimal ingredients and minimal EASY steps. This one caught my attention right away. We LOVE enchiladas. This recipe has all the yum of enchiladas without having to dip, fill and roll. In addition it is delicious! We've added it to a regular rotation and enjoy making additions, substitutions and the like depending on what we have on hand and what sounds good.<br />
<br />
So have the whole enchilada with this casserole tonight!<br />
<br />
<span style="font-size: large;"><b><a href="https://docs.google.com/document/d/1ZS6Q7RKIWjq3TP1Z9oTaxFmo4p--XTnxO_r9x1CE2gA/edit?usp=sharing" target="_blank">Chicken Enchilada Casserole </a></b> </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9rTRtHOWT58E68G2rgHiBzFeX8Jwj2YNIENK65Mj063QLNSTJIE1mZBirZQOQyoqldNB-wuhej7IgOf6WTiLkNIzlJ9W4VK_g007eujUBECg4B26ytVjQpmi5NPZIDHxBXyPMSVu7Doaw/s1600/Download+1_16_2014+054.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9rTRtHOWT58E68G2rgHiBzFeX8Jwj2YNIENK65Mj063QLNSTJIE1mZBirZQOQyoqldNB-wuhej7IgOf6WTiLkNIzlJ9W4VK_g007eujUBECg4B26ytVjQpmi5NPZIDHxBXyPMSVu7Doaw/s1600/Download+1_16_2014+054.JPG" height="240" width="320" /></a><span style="font-size: x-small;">* Adapted from Pinch of Yum food blog </span><br />
<br />
<u style="font-weight: bold;">Ingredients:</u> <br />
<br />
<ul>
<li>2 boneless, skinless chicken breasts</li>
<li>1 15-20 oz can of enchilada sauce (or make your own, but that is NOT minimal or easy)</li>
<li>2 cups of shredded cheese (I really enjoy medium cheddar on this!)</li>
<li>6-8 whole wheat flour tortillas (the size of the tortilla will determine the number you need)</li>
<li>1 can of refried beans (We prefer refried black beans.)</li>
<li>1 handful chopped cilantro</li>
<li>2-3 diced green onions (optional, but a really great addition)</li>
</ul>
<br />
<br />
<b><u>Method:</u></b><br />
<br />
<ol>
<li>Cook and shred the chicken. You can boil it or bake it. Make sure if you bake it to use a pan with a lid and have plenty of water in the pan so the chicken doesn't become tough.</li>
<li>Preheat the oven to 375 degrees and spread a couple spoonfuls of the enchilada sauce on the bottom of a 9X9 (or so) baking dish.</li>
<li>Place two tortillas at the bottom of the dish. You can overlap them to cover the entire surface. Then layer beans, chicken, cheese, cilantro, onions, sauce, and tortillas, then repeat once. This will make 2 layers. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0t3CHzjMmCkvKloOvkirZL5_VbPo2vY4nw7QknSG0GPmRuAxtthpxBNzjZaFLfgVnXbjuFZzpFdC3KmvVgwTFb1dkigrYZpCZuBCwXIS_X257xm3HrT3jNsPstHchBSoWCbWhpK2DTunM/s1600/Download+1_16_2014+052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0t3CHzjMmCkvKloOvkirZL5_VbPo2vY4nw7QknSG0GPmRuAxtthpxBNzjZaFLfgVnXbjuFZzpFdC3KmvVgwTFb1dkigrYZpCZuBCwXIS_X257xm3HrT3jNsPstHchBSoWCbWhpK2DTunM/s1600/Download+1_16_2014+052.JPG" height="150" width="200" /></a></div>
</li>
<ul>
<li>Make sure to keep some sauce and cheese to finish off the top of the casserole.</li>
</ul>
<li>Cover the top of the casserole with the remaining sauce and cheese </li>
<li>Bake for 35-40 minutes - golden brown and bubbling is what you want to see when you look in at it.</li>
<li>Let the casserole rest for about 15 minutes once you remove it from the oven. You can also garnish with green onions and cilantro at this point.</li>
</ol>
<div>
<br /></div>
<div>
<b><i><u><a href="https://docs.google.com/document/d/1ZS6Q7RKIWjq3TP1Z9oTaxFmo4p--XTnxO_r9x1CE2gA/edit?usp=sharing" target="_blank">Click here for printable recipe</a></u></i></b></div>
gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-6075612550086083102013-08-04T19:27:00.000-07:002013-08-04T19:27:09.792-07:00Chocolate Chip CheaterI love baking. I love the process of bringing ingredients together to create a sumptuous and satisfying treat for friends and family. Every so often, I just want something quick, really quick and easy, really easy. I know you can relate. Well, to satisfy chocolate chip cookie cravings (especially when a certain husband regularly devours the frozen dough balls kept back for craving emergencies such as these), I found this little gem of a recipe, "Single Serving Deep Dish Cookie" on the blog <a href="http://www.lovefromtheoven.com/" target="_blank">Love From the Oven.</a> My boys are eating it right now. Devouring it would be a more accurate description. The smell amazing. The are sooooo quick and soooo easy. I really feel like I'm cheating. I'm a chocolate chip cheater and I'm okay with that right now. <br />
<br />
Go ahead and give in to my peer pressure. Be a chocolate chip cheater with me tonight!!<br />
<br />
<a href="https://docs.google.com/document/d/1Qn-TwLUIi07xKDQU8rABnu9frV9Z54B7a3-NkOONcMg/edit?usp=sharing" target="_blank"><span style="font-size: large;"><u><b>Chocolate Chip "Cheater" Cookie</b></u></span></a><br />
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<span style="font-size: large;"><u><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGi9GOGC7tj3rEjbO9UTX_5J5hwG9UKO1nJ3WFrFfs3niFLwTFUI6UVq6g5u-DETFawRO23bv5a3gMMGLUY3R76Sm7R8IV3bVlW1Y1R-75M65Ecy6PWa_rY0v0RpdtjTG5QPV1ZEqzaMSd/s1600/boy's+rooms+and+cookies+024.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGi9GOGC7tj3rEjbO9UTX_5J5hwG9UKO1nJ3WFrFfs3niFLwTFUI6UVq6g5u-DETFawRO23bv5a3gMMGLUY3R76Sm7R8IV3bVlW1Y1R-75M65Ecy6PWa_rY0v0RpdtjTG5QPV1ZEqzaMSd/s320/boy's+rooms+and+cookies+024.JPG" width="320" /></a></b></u></span></div>
<span style="font-size: large;"><b><br /></b></span><br />
<b>Ingredients:</b><br />
2 Tbsp. butter<br />
1 Tbsp. brown sugar<br />
1 Tbsp. granulated sugar<br />
1 tsp. vanilla extract<br />
scant 1/4 cup of flour (I used white whole wheat)<br />
1/8 tsp. baking powder<br />
dash of salt<br />
chocolate chips to sprinkle on top<br />
<br />
<b>Method:</b><br />
<b>**You can do this all in one mug or mix it in a separate measuring cup and "bake" in individual ramekins for a special treat.</b><br />
1. Melt butter<br />
<b>2. </b>Mix in sugars & vanilla<br />
3. Mix in flour, baking powder and salt<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2bt4vUVrBweU2LTVtW1rSqHUfFo2nbpUrB0euv_fUIfQJezRia8zoMcUptDRVLb3j42r7DblKFknRT3WWFVmlVPXhHCybUMlVlGvYNZlbk-j1rFNW4-M6n0ojHdo_VluBCkaobkJ33Go/s1600/boy%2527s+rooms+and+cookies+026.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2bt4vUVrBweU2LTVtW1rSqHUfFo2nbpUrB0euv_fUIfQJezRia8zoMcUptDRVLb3j42r7DblKFknRT3WWFVmlVPXhHCybUMlVlGvYNZlbk-j1rFNW4-M6n0ojHdo_VluBCkaobkJ33Go/s200/boy%2527s+rooms+and+cookies+026.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a la mode version</td></tr>
</tbody></table>
4. Sprinkle with desired amount of chocolate chips<br />
5. In cup or ramekin, cook in microwave for 40 - 60 seconds, depending on your microwave and on how done you like your cookies. With no eggs in this recipe, you could eat it raw and not worry!<br />
**Serve with ice cream on top if desired <br />
<br />
Enjoy!!!<br />
<br />
<a href="https://docs.google.com/document/d/1Qn-TwLUIi07xKDQU8rABnu9frV9Z54B7a3-NkOONcMg/edit?usp=sharing" target="_blank"><u><i><b>Click here for printable version</b></i></u></a>gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-55297367578761166792013-07-27T18:03:00.001-07:002013-07-27T18:03:33.542-07:00Chocolate CravingsI wanted chocolate. Brownies sounded good, but the 4 boys in the house wanted cookies. I decided Brownie Cookies would work. I didn't like any of the recipes I found, especially the parts that involved chilling the dough overnight. Not only did that not work for my chocolate craving, it DEFINITELY didn't work for the boys. The two older boys helped me create and mix together this delicious cookie concoction. Warning, this is NOT a healthy recipe, but it is sooooo yummy! <br />
<br />
So to Gabe & Nathanael, thank you..... we developed a winner!<br />
<br />
<br />
<a href="https://docs.google.com/document/d/1UE4Y6C0vuZxsaYjmsek2ZSuFHtF2vs-mBs9vuHDVZSk/edit?usp=sharing" target="_blank"><span style="font-size: large;"><u><b>Brownie Cookies</b></u></span></a><br />
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<span style="font-size: large;"><u><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31CGCT9T669w9hP8XIxQNMwo4eOq-lSow6SeiafovhuIinHciwxCcnklmadnhuH-ff2EwMmBO9BmvTfedamy-7EtPhHccKXsT-C8JRKXjnlnJ_NF0dMM0cXkOM-RT5mMeRAQuYyRas74h/s1600/food+blog+pics+046.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31CGCT9T669w9hP8XIxQNMwo4eOq-lSow6SeiafovhuIinHciwxCcnklmadnhuH-ff2EwMmBO9BmvTfedamy-7EtPhHccKXsT-C8JRKXjnlnJ_NF0dMM0cXkOM-RT5mMeRAQuYyRas74h/s320/food+blog+pics+046.JPG" width="320" /></a></b></u></span></div>
<br />
<b>Ingredients: </b><br />
1 cup of unsalted butter<br />
2/3 cups of cocoa powder<br />
2 cups of sugar<br />
2 tsp. vanilla<br />
3 eggs<br />
3 cups of whole wheat or white whole wheat flour<br />
1 tsp. baking powder<br />
2 tsp. salt<br />
confectioners sugar to shake over unbaked dough before baking - if desired.<br />
<br />
<b>Method:</b><br />
Pre-heat oven to 350 degrees<br />
Melt butter in medium saucepan.<br />
Stir in cocoa powder, followed by sugar and vanilla.<br />
Mix in the eggs until all is well blended.<br />
In a separate bowl mix together the flour, baking powder and salt until it is well blended.<br />
Combine the flour mixture with the cocoa mixture.<br />
Mix well and drop by teaspoonful onto non-greased baking sheets<br />
Shake powdered sugar over dough before baking, if desired.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviiiSrv5myInCoqzKCOgIw0ZD9OOPtatnH7nAt9qjgVyWmQPU9eT1ErOUXxeVz7EAmMXxo1dKMC2fRQVnWkWFsEbUbGg89eC-CKd_OKsUho49Qsi9RnJqS5gInXjuXaQW09auPRVcx5ZR/s1600/food+blog+pics+045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviiiSrv5myInCoqzKCOgIw0ZD9OOPtatnH7nAt9qjgVyWmQPU9eT1ErOUXxeVz7EAmMXxo1dKMC2fRQVnWkWFsEbUbGg89eC-CKd_OKsUho49Qsi9RnJqS5gInXjuXaQW09auPRVcx5ZR/s200/food+blog+pics+045.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Powder sugar dusted cookie</td></tr>
</tbody></table>
<br />
<br />
Yields approximately 3 1/2 - 4 dozen cookies.<br />
<br />
<a href="https://docs.google.com/document/d/1UE4Y6C0vuZxsaYjmsek2ZSuFHtF2vs-mBs9vuHDVZSk/edit?usp=sharing" target="_blank"><u><i><b>Click here for printable version</b></i></u></a><br />
<br />gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-69281662033068547612013-02-19T13:06:00.001-08:002013-02-19T13:06:57.057-08:00Do you know the muffin man?I had some bananas on the counter and they were not looking so lovely any longer. That always means its time for some baking. I rarely make banana bread. I usually make <span style="font-size: small;">the dough</span> into muffins. We find the single servings perfect in our household and they freeze great that way too (that is if they last long enough to freeze any - warm baked muffins tend to disappear rather quickly). I wanted a muffin that had some "umpf" to it this time, so I took my basic go to banana bread recipe and went from there. We were all extremely pleased with the outcome! Best of all, they are pretty darn good for you too!<br />
<br />
What are you doing with your bananas?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHDiY_Q7eBdjWG2JD72WIreK-r5ZymQa2pKcPoN2X3EHeVj8CRynEyEKAYVNf7WZ9KlH0N5Moq5lY_3GtLOKeZqNsYXoQpWvA_eMQ92A25yjzd_k8_Oo7cF_CIYrtCzMUGzUMeprNMBd3/s1600/009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHDiY_Q7eBdjWG2JD72WIreK-r5ZymQa2pKcPoN2X3EHeVj8CRynEyEKAYVNf7WZ9KlH0N5Moq5lY_3GtLOKeZqNsYXoQpWvA_eMQ92A25yjzd_k8_Oo7cF_CIYrtCzMUGzUMeprNMBd3/s320/009.JPG" width="320" /></a></div>
<a href="https://docs.google.com/document/d/1AiHEMUtJV7OLrbykBwCunv83dkvgBiT9DZdrfkN88hw/edit?usp=sharing" target="_blank"><span style="font-size: large;"><u><b>Banana-Oat-Quinoa Muffins</b></u> </span></a><br />
<b>Ingredients:</b><br />
4 ripe bananas (the riper, the sweeter, the better)<br />
1/4 cup brown sugar (optional depending on how ripe the bananas are)<br />
2 large eggs<br />
1 Tbsp. vanilla<br />
2 cups whole wheat flour<br />
1 cup oats (you can add them as whole flakes or pulse them in a food processor)<br />
1 cup quinoa (you can add them uncooked for a crunchy texture or add it cooked for softer texture)<br />
1 tsp. baking soda<br />
1 tsp. baking powder<br />
1 tsp. ground ginger<br />
1/4 cup bran<br />
<br />
<b>Method:</b><br />
Cook the quinoa if you are going to go the cooked route.<b> </b>It takes 2 cups of water per 1 cup of quinoa and generally 20 minutes. If you are cooking the quinoa, you will yield 3 cups cooked for every cup uncooked. Keep this in mind. You'll only need 1 - 1/2 cups of the cooked quinoa.<br />
Mash together bananas (I use my mixer and just add the ingredients as I go). <br />
Next add the sugar if you choose to add it - it's only needed if the bananas aren't very ripe.<br />
Add the eggs and vanilla and mix well.<br />
Mix <i><b>cooked (if going the cooked route) </b></i>quinoa into the banana mixture at this point. <br />
In a separate bowl combine flour, oats, <b><i>quinoa (only if going the uncooked route)</i></b>, baking soda, baking powder, ginger and bran. Mix well.<br />
Add dry ingredients to wet and mix well.<br />
Spoon into muffin cups and bake at 350 for 25 minutes or until tops start to brown and look crunchy.<br />
<br />
Enjoy! They are super yummy!<br />
<br />
<a href="https://docs.google.com/document/d/1AiHEMUtJV7OLrbykBwCunv83dkvgBiT9DZdrfkN88hw/edit?usp=sharing" target="_blank"><i><u><b>Click here for a printable link</b></u></i></a>gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-61896388759035852142013-02-11T19:11:00.002-08:002013-02-11T19:14:29.676-08:00Quick & Delicious!I was searching the time-void otherwise known as "Pinterest" for some new dinner recipe inspiration. I came across this delicious sounding meal, "Thai Fried Quinoa". I was nervous about the young one. He is picky, but I've learned that it's best not to plan or cook around his taste buds, they change rapidly, with his mood. So, with a few adaptations to fit our family - the older boy will NOT eat peas and since he's so good about eating everything else, I indulge this aversion. I have to say, this meal was AH-MAZ-ING! We all had seconds, which unfortunately resulted in no leftovers in my lunchbox tomorrow. Boo! This recipe is quick, simple and healthy. The cooking goes really quick, so read through it first and have your ingredients ready to go. I did not do these things and Mr. Filabuster (a.k.a. our younger son) decided to vocalize every thought in his head at the same time I was reading the recipe and cooking. Thus my advice, read through it first and have things read. That's what my frazzled brain was wishing I'd done. <br />
<br />
Enjoy a big bowl of this healthy yumminess tonight!<br />
<br />
<span style="font-size: large;"><a href="https://docs.google.com/document/d/16ADhb-EkRPvb1E2QqObXVPYdtRDCxmycRv__LadZjDA/edit?usp=sharing" target="_blank"><u><b>Thai Fried Quinoa</b></u></a><b><a href="https://docs.google.com/document/d/16ADhb-EkRPvb1E2QqObXVPYdtRDCxmycRv__LadZjDA/edit?usp=sharing" target="_blank"> </a> </b></span><br />
<b>*<span style="font-size: x-small;">Adapted from <a href="http://iowagirleats.com/" target="_blank">Iowa Girl Eats</a> food blog</span></b><span style="font-size: x-small;"><u><b> </b></u></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvjktHeX9yC4XkTcXI8skXzPEn2tAHzTtDpLdjuzaMjRDgr27PZzIMz8vp6k46KdqBbGv1JTLbvQDAWy2T2VeHsrB0TJyFSM6JAZ2-kuhy1emRMxRMny3O1_2Gs-_qzdma7x4Bx13qZ38b/s1600/Gabe,+Nathanael+&+Thai+Fried+Quinoa+009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvjktHeX9yC4XkTcXI8skXzPEn2tAHzTtDpLdjuzaMjRDgr27PZzIMz8vp6k46KdqBbGv1JTLbvQDAWy2T2VeHsrB0TJyFSM6JAZ2-kuhy1emRMxRMny3O1_2Gs-_qzdma7x4Bx13qZ38b/s320/Gabe,+Nathanael+&+Thai+Fried+Quinoa+009.JPG" width="320" /></a><strong>Ingredients:</strong><br /> 1 cup quinoa, rinsed and drained<br /> 1 cup lite coconut milk<br /> 1 cup chicken broth<br />
1 tsp. olive oil<br /> 5 green onions, chopped<br /> 2 Tablespoons minced ginger<br /> 2 Tablespoons minced garlic<br /> 1 cup frozen edamame<br /> 1-8oz can pineapple tidbits, drained<br /> 1/4 cup cilantro, chopped<br /> 4 eggs<br /> 2-4 Tablespoons soy sauce (I used 4 because we like the flavor)<br /> juice of half a lime<br /> chopped cashews or peanuts (optional)<br />
<br />
<b>Method: </b><br />
<ol>
<li>Place rinsed quinoa in a saucepan over high heat. Add coconut
milk and chicken broth and bring to a boil. Once boiling, place a lid
on top, turn the heat down to medium-low, and cook until all the liquid
has been absorbed and quinoa is tender. It takes about 15 minutes.</li>
<li>While the quinoa is cooking, heat a large skillet over medium-high heat and spray with olive oil (or add to pan and swirl to distribute evenly). Add green onions, ginger, and garlic and cook for 1
minute, stirring constantly so the garlic doesn't burn.</li>
<li>Next add the edamame, pineapple tidbits, and cilantro and cook for 1 additional minute.</li>
<li>Push
the ingredients to the sides of the pan, creating a clear space in the
center. Whisk the eggs together in a small bowl, then pour into the pan.
Stir with a spatula until the eggs are scrambled, then stir to combine
with the rest of the ingredients.</li>
<li>Add cooked quinoa, soy sauce
and lime juice to the pan, and stir to combine. Cook for an additional
minute or two, or until the quinoa begins to crisp up. Serve with
optional chopped nuts on top.</li>
</ol>
<a href="https://docs.google.com/document/d/16ADhb-EkRPvb1E2QqObXVPYdtRDCxmycRv__LadZjDA/edit?usp=sharing" target="_blank"><i><u><b>Click here for printable recipe</b></u></i></a> <br />
gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-7918093453555869362013-02-06T20:04:00.001-08:002013-02-08T11:05:04.168-08:00Sweet + Sour = Yum!In England the term "hotpot" means a casserole topped with sliced potatoes. I found this recipe for sweet and sour mixed bean hotpot in one of my vegetarian cookbooks. The name did not entice me but, as often is the case, the picture most definitely did. It looked delectable, warm and hearty. It also looked relatively easy! Always a plus on a work night! So, I set about recreating the recipe to meet our families likes and specifications. This made a terrific main dish for us, paired with some fresh fruit. If you are a must have meat person, this dish would be a fantastic side. It is FULL of flavor and texture! Either way, it's a nice change of pace from the norm! It does take a bit to bake, but the good news is that the prep is minimal and you can do other things while this takes its sweet time in the oven.<br />
<br />
<span style="font-size: large;"><a href="https://docs.google.com/document/d/1nZnMoup4nOTgmvJGpauK7PkBmgmpL9bI_j4i2AHd_-k/edit?usp=sharing" target="_blank"><u><b>Sweet & Sour Vegetable Bean Hotpot</b></u></a> </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnplDHComZQijnlNGWgESSeuxa2BLoEbS1U0ysVU8XtsGdmGDbvTkBv5Kt0LcCVKEw8MEJUwHcf1UUfm_rwKs3kD4XfoGd3rO2CHfoxPARhujeQCtSliwZLnLjF_6kVK63AzmsLs2RNEhu/s1600/Cookies+%2526+Beans+014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnplDHComZQijnlNGWgESSeuxa2BLoEbS1U0ysVU8XtsGdmGDbvTkBv5Kt0LcCVKEw8MEJUwHcf1UUfm_rwKs3kD4XfoGd3rO2CHfoxPARhujeQCtSliwZLnLjF_6kVK63AzmsLs2RNEhu/s320/Cookies+%2526+Beans+014.JPG" width="320" /></a><b>Ingredients:</b><br />
2 lbs Yukon Gold Potatoes<br />
1 Tbsp. Olive Oil<br />
3 Tbsp. Butter<br />
1/3 cup Whole Wheat Flour<br />
1 1/4 cups tomato sauce<br />
2/3 cup of pear juice (apple would work too, but I had pear on hand)<br />
4 Tbsp. light brown sugar<br />
1/4 cup ketchup<br />
1/4 cup cider vinegar<br />
2 Tbsp. soy sauce<br />
1/4 cup Vodka (optional - the original recipe called for Sherry, but I only had Vodka on hand)<br />
1 can navy beans<br />
1 can butter beans<br />
1 can chick-peas<br />
2 cups green beans<br />
1 cup shallots, sliced<br />
3 cups sliced mushrooms<br />
1 Tbsp. fresh thyme<br />
1 Tbsp. fresh marjoram<br />
salt and ground pepper<br />
<br />
<b>Method:</b><br />
<ul>
<li>Preheat the oven to 400 degrees. Thinly slice the potatoes and boil them for 4 minutes. Drain the potatoes and toss them with the olive oil, making sure they are coated all over. Set them aside.</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXoALItjdFvbbQqaNFF7QS2f_S5TxpiCfRIKQsvNzOJ6cwXp6NpIAMQP0BskrrlF_PQu2wrCtqMby6xO_4z-gBZFxGX_rpRuxKA29HqIl43qr8qA2eg5ExgFipj7YLpBvNFTIjl1vZNcXs/s1600/Cookies+%2526+Beans+004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXoALItjdFvbbQqaNFF7QS2f_S5TxpiCfRIKQsvNzOJ6cwXp6NpIAMQP0BskrrlF_PQu2wrCtqMby6xO_4z-gBZFxGX_rpRuxKA29HqIl43qr8qA2eg5ExgFipj7YLpBvNFTIjl1vZNcXs/s200/Cookies+%2526+Beans+004.JPG" width="200" /></a><br />
<ul>
<li>Melt the butter and add the flour, tomato sauce, pear juice, sugar, ketchup, vinegar, soy sauce and vodka in a large saucepan. Heat gently while whisking until sauce begins to boil and thickens. Simmer for 3 more minutes, stirring continuously.</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-I5vVxVBC36SAW8fG7JOuBLL_YoO7or4R-SKHWq53e4udnhmkAwaCONBvS4vrWJWuiLBpC1JnPkaXeObfu0LhkSzNkR6AJQrZJ40-DvVgPb27_MNB8kG-evMIeeOdqVjpyWjWG67FtjT/s1600/Cookies+%2526+Beans+003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-I5vVxVBC36SAW8fG7JOuBLL_YoO7or4R-SKHWq53e4udnhmkAwaCONBvS4vrWJWuiLBpC1JnPkaXeObfu0LhkSzNkR6AJQrZJ40-DvVgPb27_MNB8kG-evMIeeOdqVjpyWjWG67FtjT/s200/Cookies+%2526+Beans+003.JPG" width="200" /></a><br />
<ul>
<li>Rinse and drain the beans and chick-peas and add to the sauce, along with all remaining ingredients. Stir together, mixing well.</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqvGt-kxqbH6WQ-pXqB9izn462Sk61H8lQtmJx1CI0ZXxmVTYgHCrZtiaUPtH6IAhhMo30knFFAMLEwP7DxEvuzdSeZCtQ7FYlwA5B-wqil5g85wxvZc1BRuQP_v9c6yaLc3Sf8ubnhCb/s1600/Cookies+%2526+Beans+006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqvGt-kxqbH6WQ-pXqB9izn462Sk61H8lQtmJx1CI0ZXxmVTYgHCrZtiaUPtH6IAhhMo30knFFAMLEwP7DxEvuzdSeZCtQ7FYlwA5B-wqil5g85wxvZc1BRuQP_v9c6yaLc3Sf8ubnhCb/s200/Cookies+%2526+Beans+006.JPG" width="200" /></a><br />
<ul>
<li>Spoon the bean mixture into baking dish.</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYRkVlL8RTPdzQIKMcuaNRvhNhaISjFX3f1M08ObhSyzv1_3xEoKUvuQOnsdIni99mI0vy7XTfV9enn4y1KMFWZ3Qma9ews2WxBmWCk6XILqvnoHUrhFnfbgs6Ir9rZnkWTv-foUaeZd-i/s1600/Cookies+%2526+Beans+008.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYRkVlL8RTPdzQIKMcuaNRvhNhaISjFX3f1M08ObhSyzv1_3xEoKUvuQOnsdIni99mI0vy7XTfV9enn4y1KMFWZ3Qma9ews2WxBmWCk6XILqvnoHUrhFnfbgs6Ir9rZnkWTv-foUaeZd-i/s200/Cookies+%2526+Beans+008.JPG" width="200" /></a><br />
<ul>
<li>Arrange the potato slices over the top of the bean mixture, overlapping them slightly, until the entire bean mixture is covered.</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnxEr6GEqrqgiW447rwUcausdZO4dkO_EQpumh3i74Yud9UOoICjQofHzvZhX0KhCOZ3E9wGD5qAJXit5Exb_var9no_G-aIIDQM9KUaCtXi1AdOaJzQ3m-Ec7genr1jbVHYzcGNTKC1D/s1600/Cookies+%2526+Beans+010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnxEr6GEqrqgiW447rwUcausdZO4dkO_EQpumh3i74Yud9UOoICjQofHzvZhX0KhCOZ3E9wGD5qAJXit5Exb_var9no_G-aIIDQM9KUaCtXi1AdOaJzQ3m-Ec7genr1jbVHYzcGNTKC1D/s200/Cookies+%2526+Beans+010.JPG" width="200" /></a><br />
<ul>
<li>Cover with foil and back for 50 minutes, then remove foil and bake for an additional 20-25 minutes, until potatoes are golden. </li>
</ul>
<a href="https://docs.google.com/document/d/1nZnMoup4nOTgmvJGpauK7PkBmgmpL9bI_j4i2AHd_-k/edit?usp=sharing" target="_blank"><i><u><b>Click here for printable recipe</b></u></i> </a><br />
<br />gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-37403773555460896382013-02-02T09:15:00.002-08:002013-02-02T09:17:08.738-08:00Dreaming Of SummerLately it's been rather cold and dreary here in the Northwest. I enjoy all the seasons, but so many days of cold has left me dreaming a bit of warmth and the joys that summer brings. One of those joys is fresh vegetables from the garden. In my early growing up years, we lived out in the country in Southern Illinois and we had a huge garden. One of our staple summer meals was spinach salad. Really, this salad can be a side, but we loved it as a main dish. Nothing is better on a hot summer evening than a big bowl of fresh, cool salad. This salad can be tweaked however you need it to be; healthy, meatier, meatless...... I love it just the way my mom used to make it for us. Be aware, you must eat this the same night, it's not nearly as good the next day.<br />
<br />
Bring some summer dreams into your home tonight.<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskkLR_de9Wu8dEwt0yIGeTLfebSrw9CC3hvk2Aol8st3vOCBEutOxq76QXqoDPy01qPcGJLn4zBDWhlqp_-yH9fhn6-7s_IDzFBjK26U2WraKkUq0u1OIV5Iu7oiIDaae6alX6MLEfcNU/s1600/001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskkLR_de9Wu8dEwt0yIGeTLfebSrw9CC3hvk2Aol8st3vOCBEutOxq76QXqoDPy01qPcGJLn4zBDWhlqp_-yH9fhn6-7s_IDzFBjK26U2WraKkUq0u1OIV5Iu7oiIDaae6alX6MLEfcNU/s320/001.JPG" width="320" /></a></div>
<br /><span style="font-size: large;"><a href="https://docs.google.com/document/d/1pEtdvT2oiSYpoHGSy7EAqVxJqnSnPtLpsJcbmPJ3fDw/edit?usp=sharing" target="_blank"><u><b>Sp<span style="font-size: large;">inach Salad</span></b></u></a><b><span style="font-size: large;"><a href="https://docs.google.com/document/d/1pEtdvT2oiSYpoHGSy7EAqVxJqnSnPtLpsJcbmPJ3fDw/edit?usp=sharing" target="_blank"> </a> </span></b></span><br />
<b><span style="font-size: small;">Ingredients: </span></b><br />
<span style="font-size: small;"><span style="font-size: small;">2 bunches fresh spinach, washed & stems removed</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">4-5 boiled eggs, sliced</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1/2 lb of baco<span style="font-size: small;">n, cooked and sliced or broken up</span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1<span style="font-size: small;">-2 bunches of green onions, sliced (<span style="font-size: small;">depending on your love for onions)</span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><i><b>For the dressing:</b></i></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/2 cup olive oil</span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/4</span><i><b> </b></i><span style="font-size: small;">cup vinegar (your favorite kin<span style="font-size: small;">d, but not balsamic)</span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/4 cup sugar</span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 Tbsp Worcestershire<span style="font-size: small;"> Sauce</span> </span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3 Tbsp. ketchup</span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">dash of garlic salt/powder</span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>Method:</b></span></span></span></span></span></span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Mix <span style="font-size: small;">together ingredients for the dressing and shake well. I usually use a mason jar.</span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Lightly toss all ingredients for the salad.</span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Either dri<span style="font-size: small;">zzle dressing over whole salad, or individual salads.</span></span></span></span></span></span></span></span></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">**Roasted sunflower seeds make an excellent substitution <span style="font-size: small;">for the bacon if you are looking for a mea<span style="font-size: small;">tless alternative!</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span> </span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Enjoy!!!</span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><a href="https://docs.google.com/document/d/1pEtdvT2oiSYpoHGSy7EAqVxJqnSnPtLpsJcbmPJ3fDw/edit?usp=sharing" target="_blank"><span style="font-size: small;"><span style="font-size: small;"><i><u><b>Click here for printable recipe</b></u></i> </span> </span></a> </span></span></span></span></span></span></span> </span></span><br />
<b><span style="font-size: small;"> </span></b>gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-14626745288059980812013-02-01T08:31:00.001-08:002013-02-01T08:31:20.513-08:00Easy LasagnaMy older son LOVES lasagna. I don't really like making it much. Lots of steps, lots of time involved. I LOVE easy crock-pot meals. I found this recipe for crock-pot lasagna and it felt like a match made in heaven. I tried it out last night. I was very low on energy and in this recipe I didn't even have to cook the noodles first! I was hoping this worked out well. I was concerned because you wouldn't get the crusty cheese top. Would it be as good? Would it be too liquidy? Wait! I didn't have enough of the thick sauce and now have to substitute my own homemade sauce, but it's thinner! I did it anyway. It was smelling great and looking great. Now for the true test, taste! It was winner all over. This is the crusty cheese kind, but this is the melty goodness that satisfies in every way. My sister also gave me a great idea when we discussed this recipe today. You could use a kitchen torch (ala creme brulee) to get that nice crusty cheese on top!!!<br />
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Dive into this cheesy goodness soon!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc_nKMJ8OseEckG3rSxmII_eHhrLMIKnL6wJNXgj9F6wHMIMb0Ivjjf9tW0uu4tHtGz3mJTWvJ5_wKpuc8V-BHaRdwIjlxpBTm82luzNLmOAmBSM3M5nOO_6lB_ibO14zQjMTw-u-UeihH/s1600/Jan+31+013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc_nKMJ8OseEckG3rSxmII_eHhrLMIKnL6wJNXgj9F6wHMIMb0Ivjjf9tW0uu4tHtGz3mJTWvJ5_wKpuc8V-BHaRdwIjlxpBTm82luzNLmOAmBSM3M5nOO_6lB_ibO14zQjMTw-u-UeihH/s320/Jan+31+013.JPG" width="320" /></a><a href="https://docs.google.com/document/d/12yQJA5YEYTxBAlvOKrualCCCNvz0Ob91URLtigs3XjE/edit"><span style="font-size: large;"><u><b>Crock-pot Lasagna</b></u><b><br /></b></span></a><br />
<span style="font-size: large;"><b><span style="font-size: small;">Ingredien<span style="font-size: small;">ts:</span></span></b></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">12 whole wheat<span style="font-size: small;"> lasagna noodles</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 large jars pasta sauce (your <span style="font-size: small;">favorite - thicker is going to make for a thicker la<span style="font-size: small;">sagna, thinner is <span style="font-size: small;">more soupy</span></span>)</span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 16<span style="font-size: small;">-</span>ounce containers of small curd cottage cheese (or ricotta)</span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 eggs</span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 10<span style="font-size: small;">-ounce package of frozen spinach</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 tsp. <span style="font-size: small;">ground nutmeg</span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 package spaghetti sauce spice mix (this is <span style="font-size: small;">optional<span style="font-size: small;">,<span style="font-size: small;"> but I really <span style="font-size: small;">liked the <span style="font-size: small;">flavor it added)</span></span></span></span></span></span></span></span></span></span></span></span> <br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 cup shredded <span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Mozzarella </span>Cheese</span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/2 cup shredded <span style="font-size: small;">Par<span style="font-size: small;">mesan Cheese</span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>Method:</b></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b> </b></span></span></span></span></span></span></span></span></span></span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Thaw spinac<span style="font-size: small;">h in mi<span style="font-size: small;">crowave (2 minutes on high) and then squeeze out extra liquid <span style="font-size: small;">using <span style="font-size: small;">a kitchen towel.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPW-7dwINkwiGHM7zPi-yyKsmramiBSRO-mxtSEaWjCQuHuYXB1LM7TS3ti_qTdx7pDJ-jlWN2QzM0vesWhQoMdH_etOdAIDxUd_SbjQg5CLWp30B9yyF6A6iq6-9C3KUdkrjAwxLv-lL/s1600/Jan+31+003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPW-7dwINkwiGHM7zPi-yyKsmramiBSRO-mxtSEaWjCQuHuYXB1LM7TS3ti_qTdx7pDJ-jlWN2QzM0vesWhQoMdH_etOdAIDxUd_SbjQg5CLWp30B9yyF6A6iq6-9C3KUdkrjAwxLv-lL/s200/Jan+31+003.JPG" width="200" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8dclL0lwGiDG6HBlRqvDpzmCaloi_Pl0JxHl7OXwIAbweOxOFtnK3ytfIjoOUml5sscCYsUdDq_ldmoVz5BiDhfwTcaPbIp1Z5vDzpr5qo48i5UzZxKKmiuTreOKxQ-PqEDLVXefG9tL/s1600/Jan+31+004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8dclL0lwGiDG6HBlRqvDpzmCaloi_Pl0JxHl7OXwIAbweOxOFtnK3ytfIjoOUml5sscCYsUdDq_ldmoVz5BiDhfwTcaPbIp1Z5vDzpr5qo48i5UzZxKKmiuTreOKxQ-PqEDLVXefG9tL/s200/Jan+31+004.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxc6H8Y-sB8nf8Mf_yP7uFs8mh8rfsTJjlWAbMpODC4xKKpEQnw4cGo7Civxsvt8KpvxvWy7oK7PikijSTBSYMvtwt6ZU-znTmxzpPHCwWUCW93OPbI7rUZ9k8jm9_iHIF7Oi7-hjHiakB/s1600/Jan+31+005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxc6H8Y-sB8nf8Mf_yP7uFs8mh8rfsTJjlWAbMpODC4xKKpEQnw4cGo7Civxsvt8KpvxvWy7oK7PikijSTBSYMvtwt6ZU-znTmxzpPHCwWUCW93OPbI7rUZ9k8jm9_iHIF7Oi7-hjHiakB/s200/Jan+31+005.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtGaMqF11i5EPhEN7P9MksK6EBWivBOHswR5Otg2Ihk_4tCkTjoAzabqjwxcbnLc6CxqpbWEW8XMGd2B2cycwifRlDri-wSn_ewCB7ouGJfE0S2Hl6rSTQnbOXs9WRJUJlMQLEtRK1WwX/s1600/Jan+31+006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtGaMqF11i5EPhEN7P9MksK6EBWivBOHswR5Otg2Ihk_4tCkTjoAzabqjwxcbnLc6CxqpbWEW8XMGd2B2cycwifRlDri-wSn_ewCB7ouGJfE0S2Hl6rSTQnbOXs9WRJUJlMQLEtRK1WwX/s200/Jan+31+006.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3oXhRe6gfdHcOn6driQ2hwbw-CV91s87Q_q_eH5lwjvfEDsolftPzZ5TAqUJoBFfjk_gRVZsmTNmPUkeYsIwJQOLSHo2TJjxU1VYitn4TdM6Aa2SUcnG_0Dd97aZTnku6CltVCNpVRq8/s1600/Jan+31+007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3oXhRe6gfdHcOn6driQ2hwbw-CV91s87Q_q_eH5lwjvfEDsolftPzZ5TAqUJoBFfjk_gRVZsmTNmPUkeYsIwJQOLSHo2TJjxU1VYitn4TdM6Aa2SUcnG_0Dd97aZTnku6CltVCNpVRq8/s200/Jan+31+007.JPG" width="200" /></a> <br />
<ul>
<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Mix together cottage cheese/ricotta<span style="font-size: small;">, eggs, nutmeg, spaghetti sauce</span>, spinach,<span style="font-size: small;"> 1/2<span style="font-size: small;"> cup of Moz<span style="font-size: small;">z<span style="font-size: small;">a</span>rella Cheese and 1/4 cup of <span style="font-size: small;">Parmesan Cheese.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDVj_3IC_Hq7qho6hgdOJMJs0Nr0QqFqTKPKfb6_pdB0s3-rpbRjVivKuRQTItbhhFfkOj6OIKccFcbmZJYJVgZ20LcKmmQJ0crIBxZwFvI9R2QOmwUoc1S6RVBWvzVKY6-AREtSKxueX/s1600/Jan+31+008.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDVj_3IC_Hq7qho6hgdOJMJs0Nr0QqFqTKPKfb6_pdB0s3-rpbRjVivKuRQTItbhhFfkOj6OIKccFcbmZJYJVgZ20LcKmmQJ0crIBxZwFvI9R2QOmwUoc1S6RVBWvzVKY6-AREtSKxueX/s200/Jan+31+008.JPG" width="200" /></a><br />
<ul>
<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Layer 1 cup pasta sauce at the bottom of the crock-pot.<span style="font-size: small;"> Next layer 4 lasagna noodles<span style="font-size: small;"> (breaking as needed). Now 1 more cup of sauce, then the chee<span style="font-size: small;">se-spinach mixture. Then another layer of 4 noodles and another cup of sauce and then the r<span style="font-size: small;">emaining cheese-spinach mixture. Top<span style="font-size: small;"> off with 4 more noodles and <span style="font-size: small;">the <span style="font-size: small;">remainder of the sauce. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk40wVaRtcWd19oN9cPscka1TGI9RQuLUX3E-GRUzPwoFwFPr3BX6Mv5WeZ65neW35sdEJqv1qQd38h9oZdHMOXjvVmZq9As1fLGhwWZAnz9QZI2BjUecdbbQjoA7Z1EuzOyeydW7ox4jy/s1600/Jan+31+002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk40wVaRtcWd19oN9cPscka1TGI9RQuLUX3E-GRUzPwoFwFPr3BX6Mv5WeZ65neW35sdEJqv1qQd38h9oZdHMOXjvVmZq9As1fLGhwWZAnz9QZI2BjUecdbbQjoA7Z1EuzOyeydW7ox4jy/s200/Jan+31+002.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fus1IRjZvKODCcWtx7nLvnXJ0s4VPdAgv3c88VK1VSX2gQ8KFs1F3Z50MEI5GTrJep97iJWA7H_cw0kF8Yl9CFGeIcxOfST6jKDvoGTKhkHAiLZtObL_oi8b7hAmxPhny6dozyGEI19R/s1600/Jan+31+009.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fus1IRjZvKODCcWtx7nLvnXJ0s4VPdAgv3c88VK1VSX2gQ8KFs1F3Z50MEI5GTrJep97iJWA7H_cw0kF8Yl9CFGeIcxOfST6jKDvoGTKhkHAiLZtObL_oi8b7hAmxPhny6dozyGEI19R/s200/Jan+31+009.JPG" width="200" /></a><br />
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<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Place the lid on the crock-pot and cook on low for 5-6 hours (I did 6). </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">In the last 10-1</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">5 minutes add the <span style="font-size: small;">remaining cheese. Cover and cook until ready to serve.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6A6LsRcZH_fQnjeWpdUXbj-bJ7TXGlAO_ZoBPmlZPR1NgkcSAeJuYEOURL4RjMrC3JATLWl5L6KquvA8RzY6iMKHbGGLqZr7T12YKfYq9_Dn4dmZK-yCW8_6IxtUDJIz3c_Agt9WED-7/s1600/Jan+31+010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6A6LsRcZH_fQnjeWpdUXbj-bJ7TXGlAO_ZoBPmlZPR1NgkcSAeJuYEOURL4RjMrC3JATLWl5L6KquvA8RzY6iMKHbGGLqZr7T12YKfYq9_Dn4dmZK-yCW8_6IxtUDJIz3c_Agt9WED-7/s200/Jan+31+010.JPG" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6A6LsRcZH_fQnjeWpdUXbj-bJ7TXGlAO_ZoBPmlZPR1NgkcSAeJuYEOURL4RjMrC3JATLWl5L6KquvA8RzY6iMKHbGGLqZr7T12YKfYq9_Dn4dmZK-yCW8_6IxtUDJIz3c_Agt9WED-7/s1600/Jan+31+010.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Enjoy<span style="font-size: small;"> with a nice salad and some crusty <span style="font-size: small;">Fr<span style="font-size: small;">ench bread.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><a href="https://docs.google.com/document/d/12yQJA5YEYTxBAlvOKrualCCCNvz0Ob91URLtigs3XjE/edit"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><i><u><b>Click here for printable recipe</b></u></i> </span></span></span></span></span></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><a href="https://docs.google.com/document/d/12yQJA5YEYTxBAlvOKrualCCCNvz0Ob91URLtigs3XjE/edit"> </a> <br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span> </span></span></span></span><b><span style="font-size: small;"><span style="font-size: small;"> </span></span></b><u><b> </b></u>gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-89088365815815084992013-01-31T12:11:00.000-08:002013-01-31T13:54:12.430-08:00On the subject of pudding....Earlier this week I used homemade pudding to make the Blueberry Banger Trifle. I had to refer back to this recipe for homemade "Banana Pudding". My mom made this every Thanksgiving since I can remember. I love it. I made it recently to alleviate a little spell of homesickness. It's that kind of comfort food; rich, creamy and delicious. Again, this is a layered dessert and doesn't take long, except for the pudding thickening part.<br />
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Find some old-fashioned comfort with this dish today!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4d6ZuglYUN9J8-L90zydCdUMrmIJb43rjOgajYzXX7iOEqNEit5Qy4_dQoN0vSnhJOhOODvf_AuKSze7WOOH_VTr6FHjFfIfC3i_fWq6uenzS7eIsZD1oR7SyzD_J1XPfl8IPfV4a4Gq/s1600/043.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf4d6ZuglYUN9J8-L90zydCdUMrmIJb43rjOgajYzXX7iOEqNEit5Qy4_dQoN0vSnhJOhOODvf_AuKSze7WOOH_VTr6FHjFfIfC3i_fWq6uenzS7eIsZD1oR7SyzD_J1XPfl8IPfV4a4Gq/s320/043.JPG" width="320" /></a></div>
<span style="font-size: large;"><a href="https://docs.google.com/document/d/1Kqrj04-AIftUJA0qGTuN11uLOO5SMOBhWqk72ZX-b8M/edit"><u><b>Banana Pudding</b></u></a><b><span style="font-size: large;"> </span></b></span><br />
<span style="font-size: large;"><b><span style="font-size: large;"><span style="font-size: small;">Ingredients:</span></span></b></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">3/4 cup of sugar</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">2 Tbsp. all purpose flour</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">2 cups milk (I use 1%<span style="font-size: small;">)</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">2 egg yolks, beaten</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">1/4 cup butter</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">1 tsp. pure vanilla extract</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">1 box <span style="font-size: small;">Nilla <span style="font-size: small;">Wafers</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2-3 large bananas, sliced</span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>Method:</b></span></span></span></span></span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Mix together sugar & flour in a medium saucepan, over low heat. </span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Gradu<span style="font-size: small;">ally add milk, whisking constantly</span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Allow the sugar<span style="font-size: small;">/milk mixture cook on low, stirring often, until <span style="font-size: small;">it thickens and starts to bubble (<span style="font-size: small;">W</span>atch carefully and make sure you keep it over low. Milk scalds easily. This part feels like it takes for<span style="font-size: small;">ever, which i<span style="font-size: small;">t kinda does. It's worth it though and I promise, it does eventually thicken!)</span></span></span></span></span></span></span></span></span></span></span></span></span> <b> </b> </li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Once the mixture thickens, <span style="font-size: small;">add 4 Tbsp. of the <span style="font-size: small;">thickened <span style="font-size: small;">mixture to the beaten egg<span style="font-size: small;">s (this acclimates the eggs to the pudding temperature, slowly<span style="font-size: small;">).</span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Add the eggs to the <span style="font-size: small;">milk/sugar mixture and stir. Allow to cook over low heat for 2 more minutes, stirring constantly.</span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Re<span style="font-size: small;">move from heat. Add butter and vanilla<span style="font-size: small;">, mix well.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Now you are ready to layer! Nilla Wafers, Banana<span style="font-size: small;"> Slices, Pudding, Nilla Wafers, Banana, Pudding Nilla Wafers<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="font-size: small;">Enjoy!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<a href="https://docs.google.com/document/d/1Kqrj04-AIftUJA0qGTuN11uLOO5SMOBhWqk72ZX-b8M/edit"><br /></a>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><a href="https://docs.google.com/document/d/1Kqrj04-AIftUJA0qGTuN11uLOO5SMOBhWqk72ZX-b8M/edit"><span style="font-size: small;"><i><u><b>Click here for printable recipe</b></u></i> </span></a> </span> </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span> <b><span style="font-size: large;"><span style="font-size: small;"> </span> </span></b><u><b> </b></u>gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-16133823634316322792013-01-30T11:13:00.001-08:002013-01-30T13:41:21.723-08:00Chasing the "chill" away<div class="separator" style="clear: both; text-align: center;">
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This past fall I scoured recipe sites for a squash stew of sorts in order to use up an ENORMOUS squash given to us by our friends, the Weavers. I had an idea of the flavors I wanted to combine and since none of the recipes fulfilled all of them, I decided to take some basic ideas and trek out on my own. I was amazingly happy with the result and tried it out on my mom when I visited for my dad's surgery this past November. She became its biggest fan and she doesn't even like sweet potatoes! It's packed with good vitamins and protein. The protein in my recipe comes from the beans and quinoa. I didn't add meat, but some roasted chicken could easily be added and would taste great in this "chili/stew". You can combine it with a <a href="http://www.applesandhops.blogspot.com/2012/01/feeling-corny.html">nice cornbread</a> or a crusty loaf of french bread and a green salad, to have the perfect soul-warming winter meal.<br />
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Chase away some winter chill with this delightful meal!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY431ZDtH7mqFdxsAUbUCoeA4tIlx2EPo0f8qCaqAhJEh1U37TbMpjkdMz0dbvU53uvtyKbFKQkw63hCdTguVOHBz9_zLniiSFag9WOpYZCiaGLzohBEGA20PgFUdUP541CHntgKWsYsQt/s1600/Downloaded+Jan+28+014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY431ZDtH7mqFdxsAUbUCoeA4tIlx2EPo0f8qCaqAhJEh1U37TbMpjkdMz0dbvU53uvtyKbFKQkw63hCdTguVOHBz9_zLniiSFag9WOpYZCiaGLzohBEGA20PgFUdUP541CHntgKWsYsQt/s320/Downloaded+Jan+28+014.JPG" width="320" /></a></div>
<span style="font-size: large;"><a href="https://docs.google.com/document/d/1sb0vI7hgeGvoOoTVdaN4Cm7nW5Hmj4HD3njuw9Dq4nA/edit"><u><b>S<span style="font-size: large;">quash-Sweet Potato & Quinoa Chili</span></b></u></a><b><span style="font-size: large;"><br /></span></b></span><br />
<span style="font-size: large;"><b><span style="font-size: large;"><span style="font-size: small;">Ingredients:</span></span></b></span><br />
<span style="font-size: large;"><span style="font-size: small;">4 medium sweet potatoes (you can use any variety - yellow or orange)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 medium squash (butternut is one of the best for this - an<span style="font-size: small;">y<span style="font-size: small;"> squash with a nice <span style="font-size: small;">"meaty" center, not stringy<span style="font-size: small;">)</span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">4</span> Tbsp. Olive Oil</span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Salt & Pepper </span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 large sweet onion, chopped </span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3 cloves garlic<span style="font-size: small;">, minced</span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 chipotle pepper, minced (These little guys are spicy so for reduced spice, remove seeds or <span style="font-size: small;"><span style="font-size: small;">substitute</span> 4 Tbsp. of the <span style="font-size: small;">"sauce" in the can)</span></span></span></span></span></span></span></span></span></span> <br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3 cups <span style="font-size: small;">cooked</span> (or 2</span> can<span style="font-size: small;">s<span style="font-size: small;">, drained and rinsed</span></span>) black beans or pinto beans </span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 cup fresh or frozen corn<span style="font-size: small;"> (opti<span style="font-size: small;">onal - I no longer add this b<span style="font-size: small;">ecause my oldest has decided he's not a fan of corn unless it's on the cob)</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 20-28 ou<span style="font-size: small;">nce<span style="font-size: small;"> can of crushed tomatoes</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 package of your favorite chili spice mixture - or the equivale<span style="font-size: small;">nt of your own chili spice<span style="font-size: small;"> mixture</span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 cups vegetable or chicken broth</span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 <span style="font-size: small;">cup of <span style="font-size: small;">uncooked quinoa</span></span> </span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>Method:</b></span></span></span></span></span></span></span></span></span></span></span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b> </b>Peel squash and sweet potatoes and cut into cubes. Toss cubes with 2 Tbsp. o<span style="font-size: small;">live oil and sa<span style="font-size: small;">lt and pepper (about 1 tsp. each) and put into a 9X1<span style="font-size: small;">3 baking pan. Bake at 400 for about 30 minutes (until the squash and potatoes start to turn golden). ****Side note, th<span style="font-size: small;">is alone makes an amazing side dish by just adding about 1/2 tsp. of sage! </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jz4j53vSvS1x3G3qMbGEVK287-U9FTqqjQveAjUJ88zhAzj_J2yvkn9yyJJBNnDJf9FfSLxlqKGbt7ceOSwRUDw3CmWYT0vuznCln1vfQBb-8TrlNFJDu8g6gBYAHG_b6asUU5psyF7e/s1600/Downloaded+Jan+28+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jz4j53vSvS1x3G3qMbGEVK287-U9FTqqjQveAjUJ88zhAzj_J2yvkn9yyJJBNnDJf9FfSLxlqKGbt7ceOSwRUDw3CmWYT0vuznCln1vfQBb-8TrlNFJDu8g6gBYAHG_b6asUU5psyF7e/s200/Downloaded+Jan+28+006.JPG" width="200" /></a></div>
<ul>
<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">While squash and sweet potatoes are baking, <span style="font-size: small;">heat the remaining 2 <span style="font-size: small;">Tbsp. of olive oil and add chopped onion and garlic<span style="font-size: small;">, saute for 1-2 minutes. Next add</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> the chi<span style="font-size: small;">potle chili<span style="font-size: small;">,<span style="font-size: small;"> beans, corn<span style="font-size: small;">, </span>chili spice mix and cooked squash & sweet potatoes</span></span>. Stir well. </span></li>
</ul>
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8B_ncxnktVCm8gqDxe-Uub1mSkqqstNJrNzdyq1W5Yd-F0pLL4-7b_6KFvsvkOLJb5QBgMBZ_X6O7eiHTsCDWvkrao5IpDSTPBgRzXIC-eyBZi3yMDlBB6sr9xQN-05BF9zSUjvkR4E3K/s1600/Downloaded+Jan+28+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8B_ncxnktVCm8gqDxe-Uub1mSkqqstNJrNzdyq1W5Yd-F0pLL4-7b_6KFvsvkOLJb5QBgMBZ_X6O7eiHTsCDWvkrao5IpDSTPBgRzXIC-eyBZi3yMDlBB6sr9xQN-05BF9zSUjvkR4E3K/s200/Downloaded+Jan+28+009.JPG" width="200" /></a></div>
<ul>
<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> Now add crushed tomo<span style="font-size: small;">toes and <span style="font-size: small;">broth. Let mixture come to boil.</span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Add <span style="font-size: small;">uncooked quinoa and stir well. Let chili cook on m<span style="font-size: small;">edium for anot<span style="font-size: small;">her 30 minutes to ensure quinoa is cooked through.<span style="font-size: small;"> </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-t76Kn5MytUg0gyH2BfyzEef6bjo3PEFzJtwo3z3sPaohACm2MLeqmj3rPZQKWN2ioe3XlMDl_5uiH5bRgis1Bv5ctFnvbTppXRY59LO8OXnI0QfeIUPFMQikpa3WXASAcRuhIAEet_7D/s1600/Downloaded+Jan+28+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-t76Kn5MytUg0gyH2BfyzEef6bjo3PEFzJtwo3z3sPaohACm2MLeqmj3rPZQKWN2ioe3XlMDl_5uiH5bRgis1Bv5ctFnvbTppXRY59LO8OXnI0QfeIUPFMQikpa3WXASAcRuhIAEet_7D/s200/Downloaded+Jan+28+012.JPG" width="200" /></a></div>
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Enjoy!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><a href="https://docs.google.com/document/d/1sb0vI7hgeGvoOoTVdaN4Cm7nW5Hmj4HD3njuw9Dq4nA/edit"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><i><u><b>Click here for printable recipe</b></u></i> </span> </span></span></span></a></span></span></span></span></span></span></span></span></span></span></span></span> <br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span> </span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span> </span></span></span></span></span></span> <b><span style="font-size: large;"><span style="font-size: small;"> </span></span></b><u><b><span style="font-size: large;"> </span></b></u>gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com1tag:blogger.com,1999:blog-5220704301801417260.post-65992875341417233302013-01-29T11:44:00.000-08:002013-01-31T13:54:24.406-08:00Just A Little Trifle!This dessert came about through a series of inspirations and culinary failures. The end result was, I believe, a consummate success! I will quote my friend Kelly on the end result, "I could seriously picture myself in a chair eating that trifle until I go into a coma." That statement, my friends, is what every baker dreams of hearing, honestly!!! So, here's the inspiration portion of the creation. I wanted to make trifle, but my husband can't eat chocolate anymore. So what to do? I decided to make a fruit and vanilla pudding trifle. For the cake.... Harvey Wallbanger, a Buegge family (or Whitley family) tradition! I adjusted it and didn't add the pudding and exchanged orange juice for lemon juice (because of other ideas that were percolating in my head at that moment). I had blueberries in the freezer that I had picked the previous summer, sumptuous blueberries that would taste great with a lemon flavor somewhere in the trifle! Now for the failure turned inspiration portion. I had a box of instant pudding, which normally goes in Harvey Wallbanger, but would be kept out to layer instead. I tried to use almond milk in place of regular milk. This was not a success, it was soupy. Soooooo, change of plans..... make your own pudding from scratch; vanilla-lemon pudding!!! So I had my layers, Harvey Wallbanger cake, vanilla-lemon pudding, blueberries and whip cream, Oh My! It does take a bit of time to do this, but the results are so very worth it.<br />
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Here's to your trifle coma!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFdDmj0pUEEoI1Z2CqhtCYvVbqfU0Pbi02bqFltBcIQQMsFNCbu5VBCn9skjEDPMS63SoGWdhFXMYYs0pypGakYmxLPpfjVcoFmTOb73_zms0vDrwbZBPNiuxOJiOrxjDXsAA4pEXGWm0/s1600/Downloaded+Jan+28+042.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFdDmj0pUEEoI1Z2CqhtCYvVbqfU0Pbi02bqFltBcIQQMsFNCbu5VBCn9skjEDPMS63SoGWdhFXMYYs0pypGakYmxLPpfjVcoFmTOb73_zms0vDrwbZBPNiuxOJiOrxjDXsAA4pEXGWm0/s320/Downloaded+Jan+28+042.JPG" width="320" /></a></div>
<strong><span style="font-size: large;"><a href="https://docs.google.com/document/d/1Vyfk9D-5k1fyLD4z1pM09mPIMJcR-qyYqyuK8Vkt-SY/edit">Blueberry Banger Trifle</a> </span></strong><br />
<strong>Ingredients:</strong><br />
<strong>Cake - </strong><br />
1 box yellow cake mix<br />
3 eggs<br />
3/4 cup oil<br />
1/4 cup water<br />
1/4 cup Vodka<br />
1/4 cup Galliano<br />
1/4 cup lemon juice<br />
<strong>Pudding - </strong><br />
3/4 cup sugar<br />
2 Tbsp. flour<br />
2 cups milk<br />
2 egg yolks, beaten<br />
4 Tbsp. butter<br />
1 tsp. vanilla<br />
1 1/2 tsp. lemon juice<br />
<strong>Rest of the trifle</strong><br />
Blueberries (about 2-3 cups)<br />
Whip cream (enough to layer 2 times)<br />
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<strong>Method:</strong><br />
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<ul>
<li>Preheat oven to 350 degrees</li>
<li>Mix all cake ingredients together and bake for 30-40 minutes. I bake the cake in a lightly greased bundt pan. Then cut the cake into cubes. </li>
</ul>
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<ul>
<li>In a medium saucepan combine 3/4 cup of sugar and 2 Tbsp. flour and slowly add 2 cups of milk, while stirring/whisking.</li>
</ul>
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<ul>
<li>Cook mixture on low (this is important because milk can easily scald - I will warn you, this feels like it takes forever and honestly, it kinda does - it's the longest part of this dessert).</li>
<li>Once the mixture thickens and bubbles, add 4 Tbsp. of the hot mixture to the beaten eggs and stir in. Then add the eggs to the full sugar/milk mixture.</li>
<li>Cook for 2 more minutes.</li>
<li>Then remove from heat and add butter, vanilla and lemon juice. Stir.</li>
<li>Now you are ready to layer. Cake pieces, pudding, blueberries, whip cream, blueberries, cake, pudding, blueberries and whip cream!</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7KugeiSqFxjI1SravEwDYrO5ILTpFSxRGzPil6CEB7iUJ1msERR1SmjvKu5r3jf1CV51nvzYXEBW2nCo8IwkXB2yYIj9r7shqR772TGYVipQ74BnQ5SnoufZEP8frUcU2aItAN9GMeOc/s1600/Downloaded+Jan+28+031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7KugeiSqFxjI1SravEwDYrO5ILTpFSxRGzPil6CEB7iUJ1msERR1SmjvKu5r3jf1CV51nvzYXEBW2nCo8IwkXB2yYIj9r7shqR772TGYVipQ74BnQ5SnoufZEP8frUcU2aItAN9GMeOc/s320/Downloaded+Jan+28+031.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTabu3gTQhrSsrpi_Ge7P34CtD0Xj6TYGFBS1ZAzComXBj4WjzdEGnPw8JT9WXBw20W8i3dm7nUZIRytUqlcCpqvtoUKf1cBfQNK2Rmt8_EZMWBHJ2rosSpYYottDGg-8oJ49wIanWXDm/s1600/Downloaded+Jan+28+032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTabu3gTQhrSsrpi_Ge7P34CtD0Xj6TYGFBS1ZAzComXBj4WjzdEGnPw8JT9WXBw20W8i3dm7nUZIRytUqlcCpqvtoUKf1cBfQNK2Rmt8_EZMWBHJ2rosSpYYottDGg-8oJ49wIanWXDm/s320/Downloaded+Jan+28+032.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8wgxRSFUBXa9sScgrmvlxNHn2hqZUPc2uwbKIb7yV2wrvQl46Lw0ZDLXhu59BgbMDj82FhBbRzTV0PHGXoqBVOzxnfk3oQnSq1la5CYSTpwjCGgld_JpKJotXOKLJMKX2Cis7i9aE1z_/s1600/Downloaded+Jan+28+034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8wgxRSFUBXa9sScgrmvlxNHn2hqZUPc2uwbKIb7yV2wrvQl46Lw0ZDLXhu59BgbMDj82FhBbRzTV0PHGXoqBVOzxnfk3oQnSq1la5CYSTpwjCGgld_JpKJotXOKLJMKX2Cis7i9aE1z_/s320/Downloaded+Jan+28+034.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFdDmj0pUEEoI1Z2CqhtCYvVbqfU0Pbi02bqFltBcIQQMsFNCbu5VBCn9skjEDPMS63SoGWdhFXMYYs0pypGakYmxLPpfjVcoFmTOb73_zms0vDrwbZBPNiuxOJiOrxjDXsAA4pEXGWm0/s1600/Downloaded+Jan+28+042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFdDmj0pUEEoI1Z2CqhtCYvVbqfU0Pbi02bqFltBcIQQMsFNCbu5VBCn9skjEDPMS63SoGWdhFXMYYs0pypGakYmxLPpfjVcoFmTOb73_zms0vDrwbZBPNiuxOJiOrxjDXsAA4pEXGWm0/s320/Downloaded+Jan+28+042.JPG" width="320" /></a></div>
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Enjoy!!!<br />
<br />
<strong><em><u><a href="https://docs.google.com/document/d/1Vyfk9D-5k1fyLD4z1pM09mPIMJcR-qyYqyuK8Vkt-SY/edit">Click here for printable recipe</a></u></em></strong>gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com1tag:blogger.com,1999:blog-5220704301801417260.post-48797989725450367052013-01-28T16:13:00.000-08:002013-01-30T13:42:27.460-08:00Guinea For Jason<br />
This recipe has made its rounds in several different forms, but one thing remains the same, it's completely addictive. I was introduce to it by my lovely friend Amy and she called it chocolate crack, due to its addictive nature. Well I was soon concocting my own batches of the stuff in my kitchen and becoming quite the addict myself. At some point I decided I needed to bring this stuff to school and "share the wealth" or I'd be 2000 pounds soon! I asked my colleague Jason if he'd like to be my guinea pig and try some treats I brought. He misunderstood, mostly on purpose, and looked appalled that I wanted him to try guinea pig. Well the "guinea pig" was tasted, adored and laughingly renamed, "Guinea". Now I'm asked, "You got the guinea" on a regular basis. <br />
<br />
So Jason, this one's for you! Everyone else, beware! This is shockingly easy to make and way too good to stop eating once you've succumbed!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9cqVCbgHFezMu2w6JN3KonFss84_POlnu9ja-LSbJulJ2PLCmwdOYb_4_7J6PZFJr3dOCpsJDWtV_S_vuNCVGX0RNwF6vHyZTX9dCuZ_sgfdQeyRpmeR-u-KEuBm9PK3Vacbj-PnoObi/s1600/food+pics+002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9cqVCbgHFezMu2w6JN3KonFss84_POlnu9ja-LSbJulJ2PLCmwdOYb_4_7J6PZFJr3dOCpsJDWtV_S_vuNCVGX0RNwF6vHyZTX9dCuZ_sgfdQeyRpmeR-u-KEuBm9PK3Vacbj-PnoObi/s320/food+pics+002.JPG" width="320" /></a></div>
<strong><span style="font-size: large;"><u><a href="https://docs.google.com/document/d/18seHq3fZ6kJID5pxICOR_OjR6_gZJB1Cne29nIzOng0/edit">Guinea (aka Chocolate Crack</a>)</u> </span></strong><br />
<strong>Ingredients:</strong><br />
Graham Crackers (about 2 bags)<br />
Butter (1-2 cups)<br />
Brown Sugar (1-2 cups) - hey, I never said this was healthy!<br />
1 tsp. vanilla extract<br />
Chocolate Chips (1 -2 cups - depending on how much chocolate you want)<br />
** Toasted Coconut, Toffee bits, Nuts, etc (optional)<br />
<br />
<strong>Method:</strong><br />
<ul>
<li>Pre-heat oven to 350 degrees</li>
<li>Line a baking sheet with foil</li>
<li>Lay graham crackers down over the foil. I like to break mine along the perforations and line them up. It makes breaking them apart later, easier.</li>
</ul>
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<ul>
<li>On stove top, melt butter in a medium saucepan. Here's where you can decide to do the "healthy" version or the "over the top" version. I have not yet been brave enough to do the over the top. My mind resists anything that calls for 2 cups of butter. I just can't do it.</li>
<li>Once butter is melted add the brown sugar (1 cup if you did 1 cup of butter, and 2 cups if you did 2 cups of butter). Stir until sugar incorporates into the butter. The mixture will bubble and thicken a bit.</li>
<li>Once the brown sugar melts and incorporates add vanilla and stir.</li>
<li>Next pour the mixture over the graham crackers.</li>
<li>Now bake 5-7 minutes or until the "toffee" becomes bubbly.</li>
<li>Now remove from oven and sprinkle chocolate chips over - I typically use 1 cup. Otherwise I feel like the chocolate overwhelms the toffee flavor.</li>
<li>Now return to oven for 1 minute and remove again, spreading melted chocolate chips over the graham cracker/toffee with a spatula.</li>
<li>Now you can add the "optional" extras if you'd like</li>
<li>At this point you can let it cool or refrigerate or freeze it until it hardens, then break it up and store in an airtight container.</li>
</ul>
<br />
<strong><em>*Note: My friend Stacy has made this substituting pretzels for the graham crackers. Another delicious alternative!!!</em></strong><br />
<strong><em></em></strong><br />
<u><strong><em><a href="https://docs.google.com/document/d/18seHq3fZ6kJID5pxICOR_OjR6_gZJB1Cne29nIzOng0/edit">Click here for printable recipe</a></em></strong></u><br />
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<span style="font-size: large;"></span>gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-51359456842127199822012-12-09T14:08:00.000-08:002013-01-30T13:42:17.552-08:00It's a crockpot kind of week.<br />
Crockpot meals can be life savers. I'm picky about them though. I'm not a big fan of crockpot recipes that involve cream of something soup and I really don't like having to brown meat or cook anything before-hand. I guess I'm a bit lazy, but I just want to put it in the pot and have it cook and come out warm and yummy for dinner that night - no muss, no fuss (or minimal muss and minimal fuss). This recipe is definitely in that category! It's easy to put together, minimal steps are involved and the result is very, very tasty. Pair it with a nice salad and some tortillas or tortilla chips and you have a nice and easy, well balanced meal!<br />
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Take it easy tonight with this pleasing crockpot meal.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctNMgy3VjbREeYj2lJrsspECpJohPoHw7JCq1QbfctgqFfbpw-J4gRI1KHQ7ryUlG4gqGvVhBlwVEpXaFTG97HqXiMVlbCxlkoTUTEeniXV2ALTVaDpf9lngDk_dYEkG359Np7EYMsbgN/s1600/Southwestern+Crockpot+Chicken.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctNMgy3VjbREeYj2lJrsspECpJohPoHw7JCq1QbfctgqFfbpw-J4gRI1KHQ7ryUlG4gqGvVhBlwVEpXaFTG97HqXiMVlbCxlkoTUTEeniXV2ALTVaDpf9lngDk_dYEkG359Np7EYMsbgN/s320/Southwestern+Crockpot+Chicken.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
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<strong><a href="https://docs.google.com/document/d/1LXEqDElwKwVxaEjwbNqR7K_MQmx9QP6LRrfcIO4Vn4c/edit">Southwestern Crockpot Chicken</a> </strong><br />
<strong>Ingredients:</strong><br />
2 cups fresh or frozen corn<span style="font-size: x-small;"> (I now leave this out because my oldest does not like corn, except on the cob)</span><br />
1 can black beans (or 1 1/2 cups if you make your own)<br />
1 onion, finely chopped<br />
2 cloves garlic<br />
2 large breasts of chicken (boneless/skinless)<br />
1 16 ounce container of your favorite medium heat salsa (we also like to use a jar of my husband's homemade salsa verde) - medium heat is important for flavor, mild heat does not give enough flavor<br />
1 tsp. ground cumin<br />
1 tsp. paprika<br />
*** I added 1 pkg of 1/3 less fat cream cheese (cubed) once and it made it deliciously creamy<br />
*** Garnish: Shredded Cheese, Avacado, Sour Cream, Chopped Green Onion, Shredded Lettuce...... use your imagination!<br />
<br />
<strong>Method:</strong><br />
Add corn, rinsed beans, onion, garlic, cumin and paprika to the crockpot. Mix together.<br />
Next lay the chicken breast on top of the corn/bean mixture.<br />
Now add the cream cheese (if using)<br />
Pour salsa over the mixture<br />
Cook on high for 1 hour and then turn to low for 4 hours.<br />
Then shred the chicken with forks.<br />
Serve with tortillas or tortilla chips and all your favorite toppings!<br />
<strong><em><u></u></em></strong><br />
<strong><em><u><a href="https://docs.google.com/document/d/1LXEqDElwKwVxaEjwbNqR7K_MQmx9QP6LRrfcIO4Vn4c/edit">Click here for printable recipe</a></u></em></strong><br />
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<br />gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com1tag:blogger.com,1999:blog-5220704301801417260.post-21562059591413736412012-10-01T11:31:00.000-07:002013-01-31T13:56:00.701-08:00"Raw" Goodies!These next two recipes originally come from a variety of different sites, including <a href="http://www.acouplecooks.com/">A Couple Cooks</a> and <a href="http://www.shutterbean.com/">Shutterbean</a>. I have been searching and trying various recipes in order to discover great and healthy lunchbox alternatives for our family, since we all pack our lunches everyday. Granola bars from the store are fantastic in size and are highly transportable. However, they are fantastically full of ingredients I don't want in my body or my the bodies of my family! The trick has been to make homemade versions of granola and energy bars that transport as well. This is much harder than it sounds. I've had some great tasting granola that doesn't hold together well enough for my boys to eat easily at lunch. I had good success with a homemade granola bar not too long ago, which I posted here, <a href="http://applesandhops.blogspot.com/2012/07/real-and-healthy-alternative.html">Toasty Oat & Fruit Bars</a>. I now wanted variety! I found it in these two goodies.<br />
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<div align="center">
<strong>Viva Variety!</strong></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2s6HHamiIm-Y87FV9Flfku-bnZtv7XVeAz5ZFE5g5cp30e5qnyORLZVsnB-LXOmGdWqDor4bcAKDP2zGQScgQcZKRJyOF2nVMpz8RwynL579X6zaEN0uLpPqHrtguK_FIZfdZPPpPdI-N/s1600/023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2s6HHamiIm-Y87FV9Flfku-bnZtv7XVeAz5ZFE5g5cp30e5qnyORLZVsnB-LXOmGdWqDor4bcAKDP2zGQScgQcZKRJyOF2nVMpz8RwynL579X6zaEN0uLpPqHrtguK_FIZfdZPPpPdI-N/s200/023.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raw Brownie & Apricot-Coconut Energy Bites</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEgtirrn3_teSvIzJCIrq0ZyjJDfBsYWweg-QKlDtXpnISXI8m7zdp_xR-kcHaL15l_YgwB-ThaTrHQmokv0N8Hl55MgWI8hf5rdFQJxvtEBWq_k3QtbscI6QB-40xvYrL-oLy9PD_Ogj/s1600/022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEgtirrn3_teSvIzJCIrq0ZyjJDfBsYWweg-QKlDtXpnISXI8m7zdp_xR-kcHaL15l_YgwB-ThaTrHQmokv0N8Hl55MgWI8hf5rdFQJxvtEBWq_k3QtbscI6QB-40xvYrL-oLy9PD_Ogj/s320/022.JPG" width="320" /></a></div>
<strong><u><a href="https://docs.google.com/document/d/1Ki5o_BK6P2H0GaTJpU0cJ_97ME0EXAtNBmaaqqNttJQ/edit">Apricot Coconut Energy Bites</a></u></strong> <br />
<strong>Ingredients:</strong><br />
1/2 cup raw almonds<br />
1 cup dried apricots<br />
1 cup shredded coconut, toasted<br />
1/3 cup rolled oats<br />
2 Tbsp. agave nectar<br />
3 Tbsp. sesame seeds<br />
1/2 tsp. ground ginger<br />
<br />
<strong>Method:</strong><br />
1. Process almonds in food processor until finely ground and set them aside.<br />
2. Place dried apricots in the food processor and process until finely chopped - about 2-3 minutes.<br />
3. Add coconut, oats, agave nectar, sesame seeds and ginger.<br />
4. Process until it all binds together and add in almonds.<br />
5. Process until well combined<br />
6. Roll mixture into balls and store in the freezer in an air tight container.<br />
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<strong><u><a href="https://docs.google.com/document/d/1Ki5o_BK6P2H0GaTJpU0cJ_97ME0EXAtNBmaaqqNttJQ/edit">Raw Brownies</a></u> </strong><br />
<strong>Ingredients:</strong><br />
1 cup walnuts (unsalted)<br />
1/2 cup cocoa powder<br />
1/8 teaspoon kosher salt or sea salt<br />
1 1/4 cups Medjool dates (about 12)<br />
1/4 cup almonds (unsalted)<br />
Cinnamon<br />
<br />
<strong>Method:</strong><br />
1. Pit the dates, set them aside.<br />
2. Process the walnuts in the food processor until nuts are finely ground.<br />
3. Add the cocoa powder & salt and pulse to combine.<br />
4. Now, while food processor is running, add dates one at a time. Once the dates are incorporated the dough should be crumbly yet form-able<br />
5. Now throw in the almonds and pulse to combine.<br />
6. Now you can form the brownies. You can press them into a pan, roll them into balls or shape them into cubes. <br />
7. Place them into the fridge or freezer for 5-10 minutes then sprinkle with cinnamon, if desired.<br />
8. If in a pan, then cut. I put the balls &/or cubes in a container and store them in the container.<br />
<br />
<strong><u><em><a href="https://docs.google.com/document/d/1Ki5o_BK6P2H0GaTJpU0cJ_97ME0EXAtNBmaaqqNttJQ/edit">Click here for printable version</a></em></u></strong><br />
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<strong></strong><br />gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-15620605356758215092012-10-01T10:25:00.000-07:002013-01-31T13:57:11.426-08:00Hurry and get some curry!This is another great recipe I discovered while prowling through other food blogs. This one comes from one of my favorite blogs, <a href="http://pinchofyum.com/">A Pinch Of Yum.</a> You really should check it out. There are some amazing recipes on there! Since Indian food is one of our all time favorites, I thought I try this out. All the guys loved it and it met with the meatless bent I've been going for. However, we all commented that adding chicken would be VERY tasty too. Nothing in this recipe is hard, but cooking the lentils and rice is time consuming, so make sure you leave yourself enough time for that. The red curry paste is a MUST! The first time I made this I had garam masala on hand, then second time I didn't. I'm going to give the ingredients I used to replace garam masala because I'm guessing you all have those on hand, while garam masala might not be so readily available. (I couldn't find it ANYWHERE at Fred Meyer.)<br />
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Hurry and get some curry tonight!<br />
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<strong><u><span style="font-size: large;"><a href="https://docs.google.com/document/d/11xgVz0OjJEXfmEnBuePVdMn4thUX9dxGbLZjvmG3uDo/edit">Red Curry Lentils</a></span></u></strong> <br />
<em>*<span style="font-size: x-small;">Original recipe from </span><a href="http://pinchofyum.com/"><span style="font-size: x-small;">A Pinch Of Yum</span></a></em><br />
<strong>Ingredients:</strong><br />
* 1 1/2 cups dry lentils<br />
* 1 bay leaf<br />
* 1 clove garlic, minced<br />
* 1/4 cup finely chopped onion<br />
* 5 cups water<br />
* 1/2 a large onion, diced<br />
* 1/2 tsp. cumin<br />
* 1/4 tsp. ground coriander<br />
* 1/4 tsp. ground cardamom<br />
* 1/8 tsp. cinnamon<br />
* pinch of nutmeg<br />
* pinch of cloves<br />
* 1 tsp. curry powder<br />
* 1/2 tsp. turmeric<br />
* 1/2 tsp. sugar<br />
* 1 tsp. minced garlic<br />
* 1 tsp. minced ginger<br />
* 1/4 tsp. cayenne pepper<br />
* 1 14 ounce can of tomato puree (or just puree a bunch of tomatoes from your garden)<br />
* 1/4 cup coconut milk<br />
* cilantro for garnish<br />
* brown rice for serving<br />
<br />
<strong>Method:</strong><br />
1.) Bring 5 cups of water to a boil. Add lentils, bay leaf, 1 clove minced garlic & 1/4 cup chopped onion. Simmer for 45-50 minutes. Drain, then set aside.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuH685nZrTskqUpzs14kSGLDws7QutlOs9NP7mMiuBIa01XbQH3_E3vZbZ-ElYcHXrxtxeT5qYJaomnfmBxKVR1GXYAhyphenhyphen5WUzlsxw6ix2ufkr4iLb-0x6NPzPm-YMtajyOKuO3nEt9tVQ1/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuH685nZrTskqUpzs14kSGLDws7QutlOs9NP7mMiuBIa01XbQH3_E3vZbZ-ElYcHXrxtxeT5qYJaomnfmBxKVR1GXYAhyphenhyphen5WUzlsxw6ix2ufkr4iLb-0x6NPzPm-YMtajyOKuO3nEt9tVQ1/s320/001.JPG" width="320" /></a><br />
2.) Melt butter, add the onion and saute for about 5 minutes.<br />
3.) Add all spices, including curry paste. Stir-fry for 1-2 minutes, stirring constantly.<br />
4.) Add tomato sauce and stir and simmer until smooth.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgej_vV34vBhdpX6Hj3RVLDMfQCmdtcnOkSD_nG6XxK9IGz23AR3FRwuMcLUq2_d5ItUBCX7ZQVSxKB080dPVe8dYilbbWD4XEiUoa5WEPBS1Py3FM3XlWFqO-5zEfgy40M8PSlX1V2mWG8/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgej_vV34vBhdpX6Hj3RVLDMfQCmdtcnOkSD_nG6XxK9IGz23AR3FRwuMcLUq2_d5ItUBCX7ZQVSxKB080dPVe8dYilbbWD4XEiUoa5WEPBS1Py3FM3XlWFqO-5zEfgy40M8PSlX1V2mWG8/s320/002.JPG" width="320" /></a><br />
5.) Add the lentils and coconut milk. Stir and simmer another 15-20 minutes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LYm6pY60urYRP6Rc4dD08pmKmXyhLNfeLJ42Eev8oQtI64_9Q4rfgJ6N1fFxHfeNPME0cy_IRHu0F0DfLPWrAw4uIK-dANrpOBmj73jmVp0sDc54YDku1LCrX4wClkDbvjMBp8FNSwBb/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LYm6pY60urYRP6Rc4dD08pmKmXyhLNfeLJ42Eev8oQtI64_9Q4rfgJ6N1fFxHfeNPME0cy_IRHu0F0DfLPWrAw4uIK-dANrpOBmj73jmVp0sDc54YDku1LCrX4wClkDbvjMBp8FNSwBb/s320/006.JPG" width="320" /></a><br />
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6.) Garnish with cilantro and serve over brown rice.<br />
<br />
Enjoy!<br />
<strong><em><u></u></em></strong><br />
<strong><em><u></u></em></strong><br />
<strong><em><u><a href="https://docs.google.com/document/d/11xgVz0OjJEXfmEnBuePVdMn4thUX9dxGbLZjvmG3uDo/edit">Click here for printable recipe</a></u></em></strong><br />
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gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0tag:blogger.com,1999:blog-5220704301801417260.post-35485752608825354742012-09-24T15:53:00.004-07:002013-02-11T19:16:43.348-08:00Harbinger Of FallThis past Saturday brought the beginning of my favorite season. I have been looking forward to fall since I packed away the fall decor last year. I love this season. I love the cooling of the air, the golden sun light, the brisk breezes, the apples, the spices, baking, oh did I say apples, pumpkin, scarecrows, pumpkin spice lattes (which my husband refers to as "harbingers of fall"), oh and apples!! I have been looking forward to this post for a few weeks because this fall brought with it a challenge from my friend Joy involving creating a similar tasting, yet significantly healthier version of Starbuck's pumpkin spice muffin. It involves spices, pumpkin, baking and a challenge.... she had me from the get-go. <br />
<br />
I had a few small problems to start with....<br />
1. I had never tasted the original version before.<br />
2. I took a quick look at a copycat recipe on-line and nearly died when I saw the ingredients. Two cups of oil and 2 cups of sugar were NOT going into these babies!<br />
3. I had to find taste testers.<br />
<br />
I sat down and planned out how to reduce oil and sugar and keep the muffins from being to dry and too blah. Taste testers presented themselves readily and willingly. Only one problem was left and I decided to embark on this challenging journey with no gustatory comparison what-so-ever. Smart? Perhaps not. Exciting and nerve-racking? Definitely! Really, that's what a cooking/baking challenge is all about. I couldn't wait to bake them and sit back, while biting my nails, as others tested them. I was very lucky to have two "professional taste testers", highly qualified in sampling baked goods, two former Starbuck's baristas, the lovely Chelsea & Austyn!!!<br />
<br />
They were baked, they were agonized over and they were sampled. My friends, they were also.....winners!!!<br />
<br />
<a href="https://docs.google.com/document/d/1H1hGpOdWem-ug7r_cB9wQOR-u5q0o3KCbPXkY_NSj_o/edit" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-1sgR-9eiAGZIm9ub3Xzq_5sFPoS6FEpjTqHPjgN9HHS5Hywrpco74bmM3NOrLmwaKq-OkUujQaGKZ7LOUboHo188iX4UNkbO68bhy6Pruj4w7cRM5iAO29HhDCd2aX_Hgl8h1PTwGD5/s320/019.JPG" width="320" /></a><span style="font-size: large;"><b><u>Pumpkin Spice Muffins</u> </b></span><br />
<b>Ingredients:</b><br />
<b> <i><u>Muffin</u></i></b><br />
3 cups white whole wheat flour<br />
1/4 cup wheat bran<br />
1/4 tsp. cardamom<br />
1 Tbsp cocoa powder<br />
2 tsp. ground nutmeg<br />
2 tsp. cloves<br />
2 tsp. cinnamon<br />
1 3/4 tsp. ground ginger<br />
1 tsp. salt<br />
1 tsp. baking soda<br />
3 1/2 cups pumpkin<br />
1/2 cup applesauce (no sugar added)<br />
3 Tbsp. molasses<br />
1 Tbsp. vanilla extract<br />
1 cup brown sugar<br />
3 eggs<br />
<b><i><u>Candied Nuts or Pumpkin Seeds</u></i></b><br />
2 Tbsp Honey<br />
1/3 cup pecans, walnuts or pumpkin seeds<br />
1/2 tsp. vanilla extract<br />
1/4 tsp. each of ginger, cinnamon, cloves & nutmeg<br />
<b><i><u>Cream Cheese Filling</u></i></b><br />
1 pkg. Neufchatel (1/3 less fat) cream cheese, softened<br />
sprinkle in a pinch of each ginger, cinnamon, cloves & nutmeg<br />
1 Tbsp. vanilla extract<br />
<br />
<b>Method:</b><br />
1. Mix dry ingredients for muffins together (flour through baking soda on the ingredients list).<br />
2. In a separate bowl mix pumpkin, applesauce, molasses, vanilla, brown sugar & eggs together.<br />
3. Add dry ingredients to wet and combine.<br />
4. In a small saucepan, heat honey and vanilla until honey is smooth and liquid-like.<br />
5. Add spices to honey/vanilla mixture and mix. Then add nuts. Stir constantly for 1-2 minutes on med-high heat. Nuts should be coated with mixture. Remove from heat.<br />
6. Spoon muffin mixture into muffin cups/tins. Sprinkle candied nuts/seeds on top.<br />
7. Bake at 350 degrees for 25-30 minutes - until toothpick comes out clean.<br />
8. While muffins back, combine cream cheese, spices and vanilla - you can add a bit of confectioners sugar here too.<br />
9. Once muffins cool a big, use a pastry bag/decorators bag and large tip to insert cream cheese mixture into muffins and dollop on top. OR simply use as a "frosting".<br />
10. ENJOY! They are pretty good for you!<br />
<br />
<b><i><u><a href="https://docs.google.com/document/d/1H1hGpOdWem-ug7r_cB9wQOR-u5q0o3KCbPXkY_NSj_o/edit">Click here for printable recipe</a></u></i></b><br />
<br />gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com2tag:blogger.com,1999:blog-5220704301801417260.post-49051466257282179612012-09-04T15:01:00.001-07:002013-01-31T13:58:26.874-08:00Cookie Dough!<br />
<br />
One of my husband's favorite treats in the WORLD is cookie dough. When I make extra dough and freeze the dough in balls in the freezer, I'm lucky to ever get to bake any of them. When my friend Stacy told me about these little beauties, I went home and got to work. I didn't have all the correct ingredients, so I made do with what I had on hand. They turned out really great. So good and good for you!!! I don't know if I'll ever make "real" cookies again. Well, probably not, but these are definitely around to stay!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEGSrDYXBjdlNr6oxaie2Ubz77jUxq_K4XE_MSmLGok2PRRFiHRSOQr9NRx252NmqjQB3mCOnEWdTxp9v2xHHdEfQ2-0YPg2aPDS3e6WitnLmPd4x0spyNkfhbP_bBYmPI2YxY6Lz3H4AF/s1600/Cacio+d+Pepe,+Cookies+in+the+raw+&+muffins+009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEGSrDYXBjdlNr6oxaie2Ubz77jUxq_K4XE_MSmLGok2PRRFiHRSOQr9NRx252NmqjQB3mCOnEWdTxp9v2xHHdEfQ2-0YPg2aPDS3e6WitnLmPd4x0spyNkfhbP_bBYmPI2YxY6Lz3H4AF/s320/Cacio+d+Pepe,+Cookies+in+the+raw+&+muffins+009.JPG" width="320" /></a><strong><u></u></strong><br />
<strong><u><a href="https://docs.google.com/document/d/1zUKqb0UHJ1Q7zGRSvZ33fc-BChE11pIOFbINXD_BtqE/edit">Cookie Dough In The Raw!</a></u> </strong><br />
<strong>Ingredients</strong><br />
1 1/3 cups almonds<br />
2/3 cups oats<br />
1/2 tsp. ground cinnamon<br />
1/4 tsp. ground ginger<br />
1/8 tsp. sea salt<br />
1/4 cup of honey<br />
2 tsp. vanilla<br />
3-4 Tbsp. dark chocolate chips<br />
<br />
<strong>Method:</strong><br />
1.) Combine almonds, oats, cinnamon, ginger & salt in food processor until mixture is fine.<br />
2.) Add honey & vanilla and process to combine.<br />
3.) Add the chocolate chips and process to combine. Process longer to make a more "chocolatey" dough, less for chocolate pieces in the dough.<br />
4.) Roll the mixture into little balls (about 1 tsp. each) and place on a cookie sheet lined with parchment paper or wax paper. Place in the freezer for 30 minutes to firm up. Then store in the freezer inside a closed container.<br />
<br />
<strong><em><u><a href="https://docs.google.com/document/d/1zUKqb0UHJ1Q7zGRSvZ33fc-BChE11pIOFbINXD_BtqE/edit">Click here for printable link</a></u></em></strong><br />
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<br />gbueggehttp://www.blogger.com/profile/14635294472379526168noreply@blogger.com0