tag:blogger.com,1999:blog-51460321653262445932024-03-12T16:08:22.468-07:00Quinoa and Corn ChipsHealthy food that truly tastes good.Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-5146032165326244593.post-36714436496526395222015-03-05T06:36:00.004-08:002015-03-05T06:36:35.687-08:00New blog!For any previous followers of this blog, or anyone who happens to stumble upon it, I have started up a new blog: <a href="http://www.goodinthesimple.com/" target="_blank">Good. Simple.</a> (www.goodinthesimple.com)<br />
<br />
I'll still be posting about tasty, healthy food along with some other fun things. Hope to see you there!<br />
<br />Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com0tag:blogger.com,1999:blog-5146032165326244593.post-49360491709900019882013-01-10T06:45:00.001-08:002013-01-13T06:37:49.876-08:00Taking a breakDespite my resolution to blog more in 2013, I'm not finding that to be possible right now. I still love cooking and eating and sharing recipes, but at this time I can't find enough minutes in the day to write about those things. Therefore, I am putting this blog on a hiatus...hopefully not a permanent one, but one long enough to allow me to finish some other projects that need attention (for instance, 6 years worth of photos that still aren't in albums).<br />
<br />
Before I depart, I'll post a few awesome recipes I've made recently, and will definitely be making again.<br />
<br />
Cheers!<br />
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<b><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-kale-and-white-bean-soup-recipe/index.html">Pasta, Kale, and White Bean Soup</a></b><br />
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<b><a href="http://barefootcontessa.com/recipes.aspx?RecipeID=839&S=0">1770 House Meatloaf </a></b><br />
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<br />
<b><a href="http://recipes.bushbeans.com/recipe/146454/tuscan-garbanzo-and-sun-dried-tomato-soup.aspx">Tuscan Garbanzo and Sun-dried Tomato Soup</a></b><br />
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<a href="http://budgetbytes.blogspot.com/2012/08/blueberry-banana-baked-oatmeal-418.html"><b>Banana Blueberry Baked Oatmeal</b></a><br />
<br />
<br />
And finally, my own invention:<br />
<br />
<b>Kale & Cabbage Caesar Slaw</b><br />
<br />
Chop up some green cabbage and raw kale into small strips. Mix in your favorite caesar dressing (store bought or homemade). Refrigerate for an hour or so before serving to allow the kale to soften a bit. Serve!<br />
<br />
<br />Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com0tag:blogger.com,1999:blog-5146032165326244593.post-19740021924669883632012-12-03T05:23:00.000-08:002012-12-03T05:26:35.240-08:00Chicken with arugula pesto (aka: salad in a blender)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5yPVZVIfM6WV59v6N1UmozKyvelmACf0SviQI68ozp3y5o3kFwXIGZnQG-avQY43qVWfa5AXvu2w2U79Ptw_ZY0oI8yxEN5QN_Qcb4M-Hm-0X3uska1Y0LD9ZN0pMBBKahVlZ0Cei1U/s1600/IMG_5181.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5yPVZVIfM6WV59v6N1UmozKyvelmACf0SviQI68ozp3y5o3kFwXIGZnQG-avQY43qVWfa5AXvu2w2U79Ptw_ZY0oI8yxEN5QN_Qcb4M-Hm-0X3uska1Y0LD9ZN0pMBBKahVlZ0Cei1U/s400/IMG_5181.JPG" width="400" /></a></div>
For some reason I've been incapable of making a salad since we moved to the east coast. Actually I do know the reason....it's cold here, and when I'm cold I want to eat warm things. I will probably get over it eventually (just like I learned to enjoy chili in Arizona even when it was 90 degrees outside), but for now I'm just not feeling the salad thing.<br />
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That's why <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-with-arugula-pesto-recipe/index.html">this</a> recipe from Food Network magazine seemed like a winner. I've made, bought, and eaten plenty of pesto before, but because this recipe calls for pesto made from arugula and almonds, it occurred to me that pesto is basically like a salad thrown in a blender. Or like a shot of salad. Either way, it's taking lots of the healthy stuff I haven't been eating enough of and putting it into a form that is yummy and winter-friendly. And because the recipe includes tomatoes, green beans, and pasta, it is a fantastic well-rounded meal. Obviously you could just make the chicken and pesto, and serve it with a different side dish, but the lazy side of me loved that it was a recipe for a whole, well-rounded meal and I didn't have to spend time figuring out a side dish. Plus, the extra pesto tastes great with the veggies and pasta so it all comes together nicely.<br />
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The other reason I like this arugula pesto is that it's a great way to use up arugula and almonds that you might already have sitting around your house. My issue with making homemade pesto has always been that fresh basil and pine nuts are so expensive, unless you grow your own basil. So this seemed like a cheaper alternative, and was every bit as delicious as regular pesto in my opinion.<br />
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You'll notice that I used cherry tomatoes instead of roasting regular tomatoes...that was just because I had them on hand and didn't feel like going to the effort of roasting tomatoes. But I bet the roasted ones would be yummy.<br />
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Here you go:<br />
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<b>Chicken with Arugula Pesto</b> (and green beans and pasta and roasted tomatoes).<br />
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(From <i>Food Network Magazine</i>)<br />
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<b>Ingredients:</b></div>
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Kosher salt</div>
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6 ounces orecchiette (about 1 1/2 cups)</div>
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1/2 pound green beans, trimmed and cut into pieces</div>
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1/3 cup grated parmesan cheese</div>
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2 tablespoons extra-virgin olive oil</div>
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1 teaspoon finely grated lemon zest</div>
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3 cups baby arugula</div>
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1/2 cup firmly packed fresh parsley</div>
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2 tablespoons almonds or hazelnuts, toasted</div>
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1 tablespoon fresh lemon juice</div>
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4 small skinless, boneless chicken breasts (about 1 1/4
pounds)</div>
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2 medium tomatoes, halved</div>
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2 teaspoons whole-wheat breadcrumbs</div>
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<br /></div>
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<b>Directions</b></div>
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Bring a pot of salted water to a boil. Add the pasta and
cook as the label directs; about 3 minutes before the pasta is done, add the
green beans. Drain the pasta and beans and rinse under cold water. Toss with
half of the cheese, 1 tablespoon olive oil, the lemon zest and salt.</div>
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<br /></div>
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Preheat the broiler. Puree the arugula, parsley, nuts, lemon
juice, 3 tablespoons water, the remaining cheese and 1 tablespoon olive oil,
and salt to taste in a food processor. Transfer to a bowl.</div>
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<br /></div>
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Place the chicken breasts between two pieces of plastic wrap
and pound to about 1/2 inch thick. Transfer to a foil-lined baking sheet and
season with salt. Rub all over with 1/4 cup of the arugula pesto and broil,
turning once, until cooked through, 4 to 5 minutes per side.</div>
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<br /></div>
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Arrange the tomatoes cut-side up on another baking sheet and
broil 2 minutes. Spread each with some pesto and sprinkle with the breadcrumbs.
Broil until golden, 1 more minute. Serve the chicken, tomatoes and pasta salad
with the remaining pesto.</div>
<!--EndFragment-->Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com0tag:blogger.com,1999:blog-5146032165326244593.post-70654064512623357752012-11-13T17:10:00.000-08:002012-11-13T17:24:29.003-08:00Trader Joe's pulled pork taco...to the rescue!Wow, I can't believe August 13th was the last time I posted! I do have an excuse, and it's a good one. We moved across the country, and I have been in a whirlwind of unpacking boxes, buying furniture, returning furniture because I realize it's ugly when I get it home, navigating new and twisty city streets, learning to deal with mean city drivers, and just generally getting acclimated to life in Pennsylvania after six years in the desert.<br />
<div>
<br /></div>
<div>
One thing that was the most stressful about this move was getting back into a cooking groove. Not only did I have to throw away a ton of my staple ingredients and re-buy everything, but I also had to get used to a completely different kitchen set-up. I still have to open at least 2-3 drawers before I find what I'm looking for, but for the most part my kitchen is now stocked and organized, and I'm ready to get back into cooking with a vengeance!</div>
<div>
<br /></div>
<div>
I also hope to breathe some new life into this blog by posting more frequently (aiming for 2x a week), taking more pictures, and just generally giving it a face lift. I hesitate to put this in writing because then I'll be held accountable, but I guess I'll go ahead and do it anyway. :)</div>
<div>
<br /></div>
<div>
I'd like to kick off the new East Coast edition of Quinoa and Corn Chips with a recipe that was a lifesaver on a day I really needed one. It was a cold, gray, rainy day (there are lots of those here, I'm noticing), and I was trudging through Trader Joe's, craving a warm comforting dinner without a clue about what I wanted to make. Usually I have at least an inkling of something in mind...a certain meat I've thawed out, or a veggie I need to use before it goes bad. But on this particular day, my mind was completely blank.</div>
<div>
<br /></div>
<div>
Then I saw these cute little red sheets of paper tucked into a little bin along the wall in the meat section of the store:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-CZEUpOOFkNlwj8WeL8hw8RM-9trvLDbEa93zbJUMw1Ww6hmkNxYMK2URQZadN5e4DxsDv2ADt0xoKHDDZ_bI6hCNpS8J-1bKiZk8n8QCQiBpO9UX0rAHRgwR3_aNHxJydeiH2ao048/s1600/DSC_0194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-CZEUpOOFkNlwj8WeL8hw8RM-9trvLDbEa93zbJUMw1Ww6hmkNxYMK2URQZadN5e4DxsDv2ADt0xoKHDDZ_bI6hCNpS8J-1bKiZk8n8QCQiBpO9UX0rAHRgwR3_aNHxJydeiH2ao048/s320/DSC_0194.JPG" width="320" /></a></div>
<br /></div>
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<br /></div>
<div>
I almost cried with relief: "Yes! This is it!" This is exactly what I want to make!" And to make it even better, it listed ingredients that were right there in that very store. No hunting down special cuts of meat or unique spices. Everything I needed was right there in that Trader Joe's, and to make it better YET, it was a crockpot dish. And not a complicated crockpot dish that requires lots of chopping and marinating and browning, it was a "dump everything in and turn it on" type of crockpot dish. The dinner fairy was definitely looking out for me that day. I don't know if these little recipe slips are at all Trader Joe's, or if it was just a nice gesture by an employee at this particular store, but either way I am grateful and wanted to share the wealth. Here is what the paper says, BTW:</div>
<div>
<br /></div>
<div>
Mexican Pulled Pork <i>from Trader Joe's in King of Prussia, PA</i></div>
<div>
<br /></div>
<div>
1 package of taco seasoning</div>
<div>
2 1/2 lb pork loin</div>
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1 can of organic diced and no salt added tomatoes*</div>
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3 garlic cloves</div>
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1/2 onion diced</div>
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1 bunch cilantro</div>
<div>
1 tbs apple cider vinegar</div>
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<br /></div>
<div>
Pour the can of tomatoes into your crock pot. Add the pork loin, next toss in the rest of the ingredients. Slow cook on high for 3 hours, then cook on low for the next 4-5 hours. Remove the pork loin and shred. Add the pork loin back to your crockpot so the meat can absorb the juices. Serve in a tortilla with your favorite toppings, or simply serve with Cuban Style Black Beans and Rice. Enjoy!</div>
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<br /></div>
<div>
<i>*Obviously they are promoting their own canned tomatoes, but any diced tomatoes will do. </i></div>
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<br /></div>
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I took home my ingredients, dumped them in the crockpot, and had delicious pork tacos that night.<br />
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<br />
As always, I have a few personal notes about the recipe. </div>
<div>
<br /></div>
<div>
1) The total cooking time is about 8 hours (not counting the shredding), so make sure you plan accordingly. If you don't start them until 3 pm, you'll be in trouble!</div>
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<br /></div>
<div>
2) I chose to use hard shells instead of tortillas. Whatever you choose, just don't forget to buy the taco shell because it's not on the ingredient list. That's something I'd typically do, so I wanted to point it out.</div>
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<br /></div>
<div>
3) The flavors in this recipe were fantastic, but one key ingredient was left out: salt. Make sure you season it thoroughly with salt before serving. And if you'd like to spice it up, you could also add diced chiles, jalapenos, or chipotle peppers...totally up to you.</div>
<div>
<br /></div>
<div>
4) The other thing that was left out was the fat removal. I have a huge issue with fatty meat, so I made sure to scrape off and discard all the visible fat after the meat was cooked, and only put the lean shredded pork back into the pot. </div>
<div>
<br /></div>
<div>
5) And of course you'll probably want some accompaniments to the tacos, so in addition to the ingredients listed, I recommend having any or all the following on hand:</div>
<div>
<br /></div>
<div>
Chopped tomatoes and/or salsa</div>
<div>
Chopped red onion</div>
<div>
Chopped cilantro</div>
<div>
Shredded cheese<br />
Shredded lettuce<br />
Sliced avocado</div>
<div>
Hot sauce</div>
<div>
Sliced jalapenos</div>
<div>
<br /></div>
<div>
I forgot to take a photo of the finished tacos because I was too busy shoveling them in my face. So just close your eyes and envision some delicious, tender, shredded pork in a crispy shell, topped with all of the things I listed above. Yum! And since there was so much left over, I put it in a freezer bag to have on some other cold, gray, rainy day (which I'm sure will be tomorrow) And this time the prep will be even easier. Thanks Trader Joe's! :)</div>
<div>
<br /></div>
Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com1tag:blogger.com,1999:blog-5146032165326244593.post-90749046026096715642012-08-13T11:15:00.000-07:002012-08-13T11:21:41.387-07:00Yummy stuff to grill<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4AvHeER1_aLL4MFYhWo1HitCj-VSUv8XQz9cWMDgMKvCOw7aP-NPlbmCsXkSuadlMJbu7678llUfxzpUAW-ljjSnzjS_1GzEAupPM3SYxv3TpvCEBWWmFmMuH7vTtrx3iUQ8HiHZdto/s1600/DSC_0396.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4AvHeER1_aLL4MFYhWo1HitCj-VSUv8XQz9cWMDgMKvCOw7aP-NPlbmCsXkSuadlMJbu7678llUfxzpUAW-ljjSnzjS_1GzEAupPM3SYxv3TpvCEBWWmFmMuH7vTtrx3iUQ8HiHZdto/s400/DSC_0396.JPG" width="400" /></a></div>
I know this sounds really lame coming from someone who loves to cook, but I went almost two years without a grill. And this sounds <i>extra</i> lame, but one of the reasons I went so long without a grill is that grills scare me a little. I've always viewed them as sort of a "man thing." Perhaps it's the open flame, the big chunks of meat, or the endless commercials featuring men holding court over their grills, opening a new set of tongs for father's day, or donning a cheesy apron that says "Grill on grill action."<br />
<br />
Anyway, I decided that if I'm going to call myself a decent cook, I had to get over my grill issues. So, a short trip to Home Depot and a few hundred bucks later, we became the proud owners of a new grill. It's nothing fancy--just a regular old gas grill.<br />
But this time, I refuse to shy away from it.<br />
<br />
So here are three recipes I've made on the grill over the last few months. They are all awesome and highly recommended by me and the people I've fed. One thing that all of these recipes have in common is big, bold flavor. I know that the act of grilling itself imparts a delicious charcoal flavor to food, but if you're a fan of slightly spicy, power-packed flavors, these recipes are for you.<br />
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<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/chile-rubbed-grilled-chicken-with-salsa-recipe/index.html"><b>1) Chile-Rubbed Grilled Chicken with Salsa</b></a><br />
<br />
A lot of grill aficionados say to avoid grilling boneless, skinless chicken breast, as it can be dry and rubbery. I made this recipe three times, and not once was it dry or rubbery. The key is to use the freshest, highest quality chicken you can find, and to be careful not to overcook it.<br />
<br />
*A note: When I first made this dish, I didn't read carefully and I ended up using all 4 teaspoons of lime juice in the rub (you were supposed to use 1 tsp and save the rest for the salsa...whoops). BUT, it turned out awesome! It made the rub a little more moist and kind of paste-like, so it adhered to the chicken better. Consequently, I recommend making the same mistake I did. I also OD'ed a little bit on the chipotle powder, which I also recommend if you like things spicy.<br />
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<a href="http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-pork-tenderloin-with-corn-on-the-cob-recipe/index.html"><b>2) Grilled Pork Tenderloin with Corn on the Cob</b></a> (aka Grilled Pork Tenderloin with "Vomit Sauce")<br />
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Yes, I am aware that including the word "vomit" in a recipe is really disgusting and probably the least appetizing thing one can do. But what can I say? It was a nickname that stuck. Here's the thing...the sauce that accompanies the pork in this recipe (which includes apple cider vinegar, ketchup, brown sugar, and red pepper flakes) smells really terrible while it's cooking. It really does smell like, well, vomit. It got so bad that my husband made me set the pot outside until it was time to eat.<br />
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But when you serve it alongside the spice-crusted pork? Pure deliciousness! I did tweak it a bit though. When I followed the recipe for the sauce exactly, it was a little too vinegary. So I added some more sweetness (a little extra brown sugar, as well as some maple syrup), and a little more heat (some hot sauce).<br />
<br />
Oh, and I didn't make the corn part of the recipe, so I can't vouch for that. But the pork and sauce was definitely a keeper. I just hope my kids don't go to school and tell their teacher they have vomit sauce for dinner sometimes.<br />
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<a href="http://www.foodnetwork.com/recipes/guy-fieri/chipotle-mango-barbecue-chicken-with-cilantro-chimichurri-recipe/index.html"><b>3) Chipotle-Mango Barbecue Chicken with Cilantro Chimichurri</b></a><br />
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This dish is definitely a labor of love. It requires peeling mangos (which I find to be a huge pain) and using a food processor or blender two separate times--once for the chipotle-mango sauce and once for the chimichurri. Therefore, I recommend making this for a special occasion or weekend BBQ, not a Tuesday night dinner. The leftovers heat up well, though, so you could make a bunch and have it twice in one week.<br />
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Also, although I didn't do it myself, I am sure either or both sauces would be excellent used in a different dish - perhaps with shrimp or another seafood.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnxe8U-dfukbTuwQdzRd1x3-1olDwQF8NTrpHOc20RZbxrLBCXj5exvyu8vB8fpcTDQVy0iZdHc7NdbhwyBBvzM6OQbilOH0MlG2npNpGVZFih0WuXhavoHuzuS0tzzzQU_xwU1BcstA/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnxe8U-dfukbTuwQdzRd1x3-1olDwQF8NTrpHOc20RZbxrLBCXj5exvyu8vB8fpcTDQVy0iZdHc7NdbhwyBBvzM6OQbilOH0MlG2npNpGVZFih0WuXhavoHuzuS0tzzzQU_xwU1BcstA/s320/photo.jpg" width="240" /></a></div>
<br />Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com2tag:blogger.com,1999:blog-5146032165326244593.post-21272077970021442552012-06-12T13:54:00.002-07:002012-08-14T17:49:52.810-07:00Summer food! Summer vegetable bake and cherry tomato salad<div class="separator" style="clear: both; text-align: center;">
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There are many factors to blame for my post-slacking, but the most prominent one would have to be a case of the blahs in terms of finding exciting new recipes that are both delicious and fairly healthy. But now...well, that's all over. Because summer is here! I've discovered that, despite the sometimes brutal heat, spring and summer are my favorite times of the year for making meals. The heat brings out a natural inclination to eat fresh, nutritious foods (who wants a heavy, creamy, cheesy fried thing when it's 110 degrees outside?). And the stores and farmers markets are stocked with colorful fruits and vegetables that are just begging to be bought and experimented with.<br />
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To kick off what I hope will be an abundance of awesome summer recipes, I offer my new favorite veggie dish. Isn't it lovely? And the best part is, it's super simple and easy to prep ahead of time, which makes it BBQ or potluck friendly. </div>
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<b>Summer Veggie Bake</b></div>
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Ingredients</div>
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1 onion, chopped</div>
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2 cloves garlic, diced</div>
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4-5 yellow squash, sliced in thin rounds</div>
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4-5 zucchini, sliced in thin rounds</div>
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4-5 tomatoes, sliced in thin rounds</div>
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fresh basil</div>
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salt</div>
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pepper</div>
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olive oil</div>
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1 bag mozzarella cheese</div>
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Italian seasoning or oregano (optional)</div>
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Directions</div>
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Saute the onion in olive oil until soft. Add the garlic and cook until fragrant (be careful not to burn). Spread the onion and garlic mixture onto the bottom of a 13x9 inch casserole dish (if you want to make less, use a 8x8 square pan). </div>
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Season the tomatoes, squash, and zucchini with some salt, pepper, and (if you like), some italian seasoning or dried oregano. Stack the veggies on their edges, alternating between the squash, zucchini, and tomato. Once the pan is full, tear off the basil leaves and poke them down in between some of the veggies (use as much or as little as you want). </div>
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Cover the pan with aluminum foil and bake at 400 degrees for approx 30 minutes, or until the vegetables are tender. Remove the foil and sprinkle mozzarella cheese over the whole pan, spreading evenly. Put the pan back in the oven and cook until the cheese is melted and bubbly. You may want to turn on the broiler to get that nice brownish crust on the top of the cheese.</div>
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<i>*I haven't tried this yet, but it just occurred to me that this might be really good served with a little warm marinara sauce spooned over the top - especially if you're serving it to kids.</i><br />
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And secondly, I offer you a link to a cherry tomato salad I recently made, which was also delicious, light, easy, and BBQ friendly. When my husband saw the recipe lying on the counter, he said "Buttermilk? That's not light." Oh, but it is! Thanks to my obsessive Food Network watching, I know that buttermilk is very low in fat. The reason it's called buttermilk, is that it's the residual liquid left over after butter is churned. The dressing on this salad tastes like ranch, but is much lighter while still remaining totally natural (unlike the "lite" version of most ranch dressings).<br />
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<a href="http://www.foodnetwork.com/recipes/patrick-and-gina-neely/cherry-tomato-salad-with-buttermilk-basil-dressing-recipe2/index.html">Patrick and Gina Neely's Cherry Tomato Salad with Buttermilk Basil Dressing</a><br />
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Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com1tag:blogger.com,1999:blog-5146032165326244593.post-77381681768769173682012-03-19T11:18:00.000-07:002012-03-19T11:21:56.707-07:00Best crock pot recipe ever (brined pork chops)<div class="separator" style="clear: both; text-align: center;">
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It's been a while since I've made a blog-worthy meal, and it's also been a while since I've made anything worth mentioning in a crock pot. I have a bit of a love/hate relationship with crock pot meals. Obviously the idea of throwing a bunch of stuff into a pot in the morning, and having a delicious meal all ready and waiting at dinner time is a wonderful one... But usually all of the crock pot recipes I make turn out to be riffs on mushy meat stew in some sort of a tomato-based sauce.<br />
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I was excited when I saw this <a href="http://www.foodnetwork.com/recipes/alton-brown/slow-cooker-pepper-pork-chops-recipe/index.html">recipe</a> for Alton Brown's slow cooked pork chops featured as the "Recipe of the Day" on the Food Network website. For one, I'd been making so much chicken lately that my whole family was really chickening out (Sorry, I heart cheesy puns). Secondly, it was something unique, unlike typical crock pot fare.<br />
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This recipe was super flavorful, and really tender. Pork chops can tend to be dry and flavorless, and these were just the opposite.<br />
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I do have to warn you, this dish is pretty labor intensive, as crock pot dishes go. First you have to brine the pork chops overnight (not a big deal, but it takes some advance planning). Secondly, you have to spend probably 30-45 minutes the next morning browning the pork chops before they go into the crock pot. So if you're looking for something where you can just dump some stuff into the crock pot and turn it on, this recipe isn't for you. But if you're looking to make a delicious, guest-worthy meal that you can prepare well ahead of dinner time, then you need to try this.<br />
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Note: Make sure you buy fairly thick, bone-in pork chops for this dish. And go ahead and make more than you think you'll need...the leftovers are fabulous too.<br />
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Another note: Some of the reviews on the Food Network website mention that the dish is too salty/peppery, but I disagree. I made it exactly as directed and thought the flavor was spot-on. Then again, I do love me some salt. If you're not a big salt fan, you can tone it down by using water or some wine in place of the chicken broth at the end.<br />
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Slow Cooker Pepper Pork Chops (from Alton Brown via www.foodnetwork.com)<br />
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<b>Ingredients:</b><br />
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2 cups vegetable broth<br />
1/2 cup kosher salt<br />
1/2 cup light brown sugar<br />
2 tbsp black peppercorns, slightly crushed<br />
1 lb ice<br />
4 , 1 to 1 1/2 inch thick pork chops, bone in<br />
2 tsp kosher salt<br />
3 oz dried apple slices<br />
2 tbsp olive oil<br />
1 large onion, julienned<br />
1 1/2 cups chicken broth (and perhaps a smidge of white wine)<br />
1 tbsp black pepper<br />
1 tsp dried thyme<br />
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<b>Directions:</b><br />
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Combine the broth, salt, brown sugar, and peppercorns in a medium sauce pan over medium high heat. Cook until the salt and sugar dissolve, and remove from heat and add the ice. Place the pork chops into a large ziplock bag and pour the mixture inside. Seal and refrigerate overnight.<br />
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In the morning...remove the chops from the brine, rinse and pat dry. Season on both sides with kosher salt and set aside.<br />
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Place the apples in the slow cooker. Heat 1 1/2 tsp of the olive oil in a large saute pan. Over medium high heat, sear both sides of the pork chops until golden brown, about 5-6 minutes per side. Once browned, put the chops into the crock pot atop the apples.<br />
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Add the remaining olive oil to the pan and saute the onions until soft and beginning to brown. Add the chicken broth to the pan to deglaze. (I used a little bit of white wine to deglaze, and then added the chicken broth). Add the black pepper and thyme. Transfer to the slow cooker. Set to high for 1 1/2 hours, and then turn to low. Continue cooking another 4-5 hours or until the pork is tender and falling away from the bone.<br />
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*If you're not going to be home to turn down the crock pot, just set it to low the whole time.<br />
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These chops would go great with just about any side dish you can think of. The sauce would be great to soak up with some rice, roasted potatoes, cauliflower, etc.<br />
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<br />Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com0tag:blogger.com,1999:blog-5146032165326244593.post-17255267852762750482012-02-29T14:16:00.002-08:002012-03-19T16:16:56.161-07:0030 minute meal (for real): Sausage with white beans and kale<div class="separator" style="clear: both; text-align: center;">
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I recently read an article about how the abundance of cooking shows and "food tv" does both good and bad things to the morale of the home cook. On one hand, the 'round the clock cooking shows often provide great recipes and solid instruction. On the other hand, it often makes us feel insecure if we can't come up with an inspired, expertly executed dish with a handful of ingredients and a ticking clock (ie: the Iron Chef).<br />
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One such show that's often encouraged, yet discouraged me, is 30 Minute Meals with Rachel Ray. Rachel's mantra is that anyone can throw together an amazing, multi-course meal (sometimes even with homemade dessert!) in 30 minutes. The problem is that those 30 minutes don't account for all of the pre-rinsing/chopping/measuring that goes into her recipes, nor the fact that she has more ovens and kitchen gadgets than most home cooks. Perhaps most importantly, it ignores the major clean-up that has to occur when one uses multiple pots, pans, and utensils to make that cute little 30 minute meal.<br />
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That's why I love this new recipe that I recently made. It was something that I really did throw together in its entirety in under 30 minutes. It's hearty, healthy, and contains only a handful of ingredients. And the whole thing only requires one pan. I know...kale seems kind of scary to the vegetable-averse, and it really took me a long time (I'm talking years) to work up the courage to cook with it. But I promise you it's good in this recipe. My kids even ate it. Here you go...<br />
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<b>Sausage with Kale and White Beans</b><br />
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<b>Ingredients:</b><br />
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2-3 large links of quality lean sausage (I usually use chicken basil sausage made at our grocery store)<br />
1 large bunch of kale<br />
2 cans of white beans (cannellini or navy beans)<br />
chicken stock<br />
1 clove of garlic, chopped (optional)<br />
white wine (optional)<br />
lemon (optional)<br />
salt<br />
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<b>Directions:</b><br />
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Saute the sausage in a large saute pan or stock pot until nicely browned and cooked through. Remove to a cutting board and slice on the diagonal into 1/2 inch slices.<br />
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Separate the kale from the stem and roughly chop into bite-size pieces. Return the pan that the sausage was cooked in to the stove and set at medium-low. Pour in a little bit of stock or white wine, stirring and scraping with a wooden spoon until the browned bits come up from the bottom. Add the kale leaves to the pan and cook, stirring occasionally, until it begins to wilt. Add the beans, some chopped garlic, and enough stock to make it slightly soupy without actually being soup. Continue cooking until the beans and kale are soft. Add some salt to taste. If you want to boost the flavor a bit, you can also squeeze in a little lemon juice and/or add a splash of white wine.<br />
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Add the sausage slices back into the pan until everything is warmed through. Serve in a bowl with, of course, some crusty bread.Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com0tag:blogger.com,1999:blog-5146032165326244593.post-75350455567016054042012-01-31T11:53:00.000-08:002012-01-31T11:57:36.396-08:00Cajun turkey burgers and sweet potato "chips"<div class="separator" style="clear: both; text-align: center;">
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My friend Meredith recently shared a recipe that she absolutely loved: Sandra Lee's recipe for cajun turkey burgers. It took me a while to make it, but I finally got around to it this past weekend. Now I wish I hadn't waited so long! I love that it contains pureed vegetables; and when you top it with some red onion, lettuce, avocado, and the sauce containing chopped tomatoes, it tastes really fresh and healthy, while still feeling like a treat.<br />
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The burgers are moist, flavorful, and have just enough kick without being overly spicy. The true test was that I enjoyed the burger without a bun since I am currently experimenting with a gluten free diet. I've always thought a bunless burger sounded about as appetizing as a pickled pig's foot, but because this one was so tasty and not at all fatty, I truly didn't miss the bun. (For those who know my affinity for crusty bread, this is a bold statement.)</div>
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Note: If you google Sandra Lee "cajun turkey burger" recipe, you will find two versions: one is on the Food Network website, and one is on her own personal website. The recipe I used was from her website. I've reproduced it below, with some minor adjustments.</div>
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<b>Sandra Lee's Cajun Turkey Burgers</b></div>
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*This makes about four generously sized burgers, so double if you want more.</div>
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<b><i>Ingredients:</i></b></div>
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2 tbsp thinly sliced scallions</div>
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3 tbsp celery, coarsely chopped</div>
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1/2 cup roasted red peppers</div>
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2 tbsp chopped fresh parsley</div>
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1 tbsp cajun seasoning</div>
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1 1/4 lbs ground turkey</div>
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2 tbsp plus 1/2 cup tartar sauce</div>
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1/4 cup plain bread crumbs (I used corn flake crumbs to avoid gluten)</div>
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1 large egg, beaten</div>
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salt & pepper</div>
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hot sauce (optional)</div>
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1 roma tomato, diced</div>
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1 teaspoon finely minced or mashed garlic (the original recipe calls for Gourmet Garden's garlic blend, but if you can't find it or don't feel like buying it, just mash up some fresh garlic)</div>
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lettuce, red onion, and/or avocado for topping</div>
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<b><i>Directions:</i></b></div>
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1. In a food processor (I used a magic bullet...a blender would also suffice), combine the scallions, celery, red peppers, parsley, and Cajun seasoning. Cover and process until smooth. Transfer mixture to a large bowl. Add turkey, 3 tbsp tartar sauce, bread crumbs, and egg, and mix well. Season with salt, pepper, and hot sauce. Shape mixture into four equal size patties.</div>
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2. Preheat broiler. Place patties on a foil-lined baking sheet or broiler pan. Broil 6 to 8 inches from the heat for 5 to 7 minutes on each side, until internal temperature reaches 165 degrees. (*Or you can just cut into it to make sure it's done)</div>
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3) In a small bowl, stir together remaining 1/2 cup tartar sauce, diced tomato, and garlic. Serve burgers on a toasted bun with lettuce, onion, and tartar sauce mixture (perhaps some avocado as well).</div>
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And now for my side dish....</div>
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I call this "Sweet potatoes for people who hate sweet potatoes." It was born out of my theory that almost any vegetable will taste good if it is slice thinly enough. To make these potato "chips," simply peel and thinly slice a sweet potato. If you have a mandoline, that would be the best way to ensure evenly sliced potatoes; but a steady hand and a good knife will do the trick as well.</div>
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Put the potato slices into a bowl and drizzle with olive oil, salt, and pepper. Toss until the potatoes are evenly coated. Arrange on a baking sheet and bake at 350 until they are cooked through and tender. FYI: unless you slice them super thin, they won't really take on a crispy chip texture - it will be more like a soft, slightly chewy chip.</div>
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<br /></div>Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com1tag:blogger.com,1999:blog-5146032165326244593.post-24483788166540705182012-01-17T13:09:00.000-08:002012-01-17T16:06:49.556-08:00Fine, fine, I'll make the Roman Style Chicken already!<div class="separator" style="clear: both; text-align: center;">
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Every time I've gone to the Food Network website in the last month (which is pretty often), I've seen the same recipe featured: <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html">Giada DeLaurentis' Roman Style Chicken</a>. It's appeared on all sorts of lists: healthy meals to kick off the new year, one-skillet meals, reviewers' favorite meals...<br />
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So, after seeing it featured for the zillionth time the other day, I just had to make it. A quick read through of the ingredients told me I'd like it. I've determined that you really can't go wrong with a recipe that includes garlic, white wine, and capers.<br />
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After making it, I have to agree with the reviewers that it's definitely a keeper. It's simple to prepare (and a lot of the prep can be done ahead, which I LOVE), it's healthy, and it's sure to please almost any palate. My kids have an aversion to bell peppers, but they still enjoyed the taste of the chicken and sauce. I served it over couscous, but it would also be good with some cappellini or my personal favorite: crusty bread. Just make sure you include<i> some</i> sort of starch to sop up the delicious, flavorful sauce, which is the best part of the dish.</div>
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<br /></div>Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com0tag:blogger.com,1999:blog-5146032165326244593.post-89705039353631361162011-12-30T18:05:00.000-08:002012-01-02T06:39:46.939-08:00Turkey leftovers: BLT turkey sandwich with herbed mayonnaise<div class="separator" style="clear: both; text-align: center;">
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I know this post is a little late to be useful this holiday season, but hopefully it will serve as inspiration the next time you make a giant roast turkey (or any meat for that matter) and have lots of leftovers.<br />
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It had been a while since I made turkey. I've been fortune to skip Thanksgiving cooking duties the last few years, and the last few Christmases I've gone off the grid, experimenting with short ribs, pork loin and other non-traditional meats.<br />
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But since I can never resist experimenting a<i> little</i>, I decided to make a stuffed turkey breast instead of a whole turkey. I stuffed it with herbs and bacon, and it was delicious and very tender. (I promise to share that recipe next time a holiday rolls around).<br />
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The butcher claimed I needed at least a 6-7 lb breast for 5-6 people, but we were left with a ton of leftovers. And since one of my new years resolutions is to avoid wasting food, I needed to find a use for them. I have a million food magazines with a million ideas for turkey leftovers, but none of them inspired me. Most involved chopping up the turkey and creating some sort of casserole with leftover mashed potatoes and/or or cranberry sauce. Blech.<br />
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Since the turkey already had an herb-y taste, I wanted to keep the flavor profile the same. So I bought some yummy ciabatta rolls and made a BLT type sandwich with herbed mayo. It was SO good, and it didn't scream "leftovers" the way that some other recipes do. Plus it was easy. Here's what was in it:<br />
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<b>Ingredients</b><br />
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Ciabatta rolls<br />
Arugula<br />
Thinly sliced tomato<br />
Sliced avocado<br />
Bacon, nuked until crisp<br />
Slices of leftover turkey<br />
Herbed mayo (simply chop up whatever herb or herbs you have on hand and whisk together with a little mayo. I used sage, but plenty of other ones would work...thyme, oregano, tarragon...)<br />
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<b>Directions</b><br />
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Slice the ciabatta rolls in half and tear out some of the inner bread to make it more light. Spritz with olive oil and broil for a few minutes until crispy. Spread a thin layer of the herbed mayo on both sides of the bread. Layer on the other ingredients. Close the bread and either cook in a panini press, or just push down hard with your hands until it flattens out a little bit (what I like to call the lazy girl's panini).<br />
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I really looooove making gourmet sandwiches at home--it's such an easy, satisfying meal. Ever since I've discovered the ciabatta roll, I've been hooked. I know it's not the healthiest grain in the world, but it freezes really well, so it's easy to stock up in the freezer and have them on hand as a vehicle for leftovers, eggs, last minute guests, or just about anything you can think of.<br />
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Happy New Year!<br />
<br />Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com0tag:blogger.com,1999:blog-5146032165326244593.post-22579103497834927392011-11-24T19:01:00.001-08:002011-11-24T20:19:16.964-08:00A home cook tackles chef Jonathan Waxman's famous roast chicken & salsa verde...and wins!!!<div class="separator" style="clear: both; text-align: center;">
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A recent issue of <i>Food and Wine Magazine</i> featured some of our country's most famous chefs and their signature dishes. The one that immediately caught my eye was Jonathan Waxman's<b> Roast Chicken with Salsa Verde</b> (aka: pollo al forno), which is a staple at his NYC restaurant, Barbuto. The main thing I liked about it was its simplicity. The actual chicken requires no marinating or complicated sauces...you basically just cut it up, stick it in a pan, and stick it in the oven. The second thing I loved was the salsa verde. Having eaten at one too many Tex-Mex restaurants, when I think of "salsa verde," I immediately think of a concoction of tomatillos, cilantro, onion, and green chiles. So I was surprised to see Waxman's Italian salsa verde, which is a mixture of fresh herbs, capers, arugula, garlic, lemon juice, and some other yummy stuff.<br />
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What daunted me most about the recipe was the idea of cooking a whole chicken. Now I've cooked plenty of chicken in my life, but only one part at a time: breasts, legs or thighs...all pre-cut, nicely arranged in pretty little rows inside a neatly wrapped package. But a whole chicken? With all its weird innards, bones, and ligaments? It scares me.</div>
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What gave me the courage to try it was <a href="http://www.youtube.com/watch?v=uy8Q7ClfrfU">this youtube video</a> I found of Jonathan Waxman himself cooking the aforementioned chicken. As soon as I watched the video, I couldn't NOT cook the chicken. Watch it yourself and tell me you don't feel the same way.</div>
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Everything about the video--the music, the fresh herbs strewn on the cutting board, the flickering flame inside the oven, Waxman's laid back "anyone can do this" vibe--inspired me. Again, I challenge anyone to watch that video and NOT want to make that chicken. So I went to the store, bought the freshest whole chicken I could find, and set to work.</div>
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If someone had been in my kitchen, the video of me trying to prep the chicken might have become a youtube sensation of its own. See, the part where Jonny (I feel like I can call him that since I've made his chicken) takes his scissors and neatly cuts through the chicken's back like he's cutting a piece of tissue paper? Well when I did that, it looked like I was trying to chop down a tree with a pair of pruning shears. And that part where Jonny takes his hands and, with one slight shove, cracks the chicken's spine in two? Well I literally had to climb on top of the chicken, mount it, and bounce up and down until I got it to crack. But the point is, I DID it. It wasn't as pretty, but I guarantee the end result was just as tasty.</div>
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As for the salsa verde, it's pretty foolproof. If you don't have the same herbs he recommends (parsley, mint, tarragon, and rosemary), you can substitute or omit at will. In fact, the printed version of his recipe apparently uses different herbs than he does in the video. You can find the print version <a href="http://www.denverpost.com/food/ci_17771119">here</a>. I used basil instead of mint, and it turned out awesome. I don't think you can go wrong. Since he didn't give measurements in the video, I just eyeballed the amount he used and aimed for the same amount.<br />
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After talking this dish up so much (I texted my husband something along the lines of: "BTW, when you get home tonight, you will be transported to Manhattan's West Village, where you will eat the signature dish of a Top Chef Master. It's a $19 dish!"), I was a little nervous about actually serving it. But it totally lived up to the hype. It's a simple dish, yet it tastes totally upscale. It's comfort food, yet its healthy. It's something the whole family will enjoy eating. And the leftovers can be made into an excellent soup (but that's another whole post...one I'll hopefully get to one of these days). </div>
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The bottom line is: watch the video, make the chicken. You won't regret it! </div>Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com3tag:blogger.com,1999:blog-5146032165326244593.post-90731024204003711722011-11-04T14:13:00.000-07:002011-11-04T14:18:25.609-07:00Buffalo Chicken Salad (aka: How to satisfy your chicken wing craving without guilt)<div class="separator" style="clear: both; text-align: center;">
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A few weeks ago I was sitting on the couch while my girls were taking a nap, wondering whether I could come up with a buffalo chicken recipe that would actually be healthy. See, I love me some really crispy, spicy chicken wings, but the main reason I crave them is the buffalo sauce. And buffalo sauce itself isn't unhealthy--it's just some vinegar and chili peppers. It only becomes unhealthy when you combine it with tons of butter, a deep fryer, ranch dressing, or mounds of cheese (as in <a href="http://quinoaandcornchips.blogspot.com/2010/10/football-food.html">my favorite recipe</a> for buffalo chicken dip).<br />
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As I was sitting there pondering potential recipe ideas, I heard a voice say: "Buffalo chicken salad." <i>God?</i> I thought, looking upward. Then I realized that the voice belonged to Ellie Krieger, who was speaking to me from the TV. Well she wasn't actually speaking to ME, but it felt that way. It was as if she'd read my mind.<br />
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Ellie is known for putting healthy spins on traditionally unhealthy dishes, so I was excited to see what she whipped up. The trick to her salad was to make her own blue cheese dressing, which uses fat free yogurt as a base in place of tons of mayonnaise. She also used plain chicken breasts doused in buffalo sauce and broiled in the oven.<br />
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I made the recipe ASAP, and it turned out great! <a href="http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/buffalo-chicken-salad-recipe/index.html">Here</a> is a link to the recipe on the Food Network site.<br />
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A few things I did differently:<br />
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1) Instead of spending money on buttermilk for one recipe, I created my own using vinegar and milk. To do this, just place 1 tbsp of white vinegar in a 1-cup measuring cup. Fill the cup to the top with milk. Let stand for 5 minutes: Voila! You've got buttermilk!<br />
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2) To boost the flavor of the dressing, I added about half a packet of dry ranch dressing mix in place of the sugar.<br />
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3) Instead of using just romaine hearts, I used a mix of romaine hearts and a darker leafier green (to boost the nutrients)<br />
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Also, unless you're partial to a certain buffalo sauce, I definitely recommend using Frank's Red Hot. It has great flavor that can't be beat (in my humble opinion). This is a recipe I will be making again and again. It's great for a light weeknight dinner or for entertaining. Your guests will love you when you tell them that it's guilt free.Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com3tag:blogger.com,1999:blog-5146032165326244593.post-72631945307630085362011-10-18T14:28:00.000-07:002011-10-18T14:30:24.772-07:00Spaghetti carbonara, the healthy version (with a mystery ingredient)<div class="separator" style="clear: both; text-align: center;">
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"Ewwwww! What's that for?" my husband said as I tried (unsuccessfully) to bury a tiny tin of anchovies into the bag of groceries I was packing for our family getaway to the mountains. </div>
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"Don't worry about it," I said dismissively. But he wouldn't let up. "You're not cooking something with those, are you?" he said, his face contorted just like our three-year-old's when I try to serve her anything resembling a vegetable that's not a pea or a carrot.</div>
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"You'll like it!" I yelled. I tend to get a little testy when people complain about food they haven't even tried...just ask my kids.</div>
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Trust me, I don't like anchovies either. I'm not ordering them up on pizza or popping them in my mouth right out of the can. But in my adventures in cooking, I've learned that a teeny weeny bit of anchovy can add some yummy brininess to a dish without making it taste fishy. And when my husband finally tasted the end result: "Spaghetti with Anchovy Carbonara," he admitted he'd judged the little fishies too hastily. My four-year-old even declared it delicious and polished off her whole bowl!</div>
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Spaghetti carbonara is one of those dishes that always pops up on "guilty pleasure" or "comfort food" shows." Traditionally it's made with pasta, bacon and lots of egg yolks and cheese, so it's pretty much a giant bowl of cholesterol problems waiting to happen.<br />
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In a recent issue of Food & Wine magazine, I came across a recipe for carbonara that actually looked healthy, not to mention tasty and simple to prepare. I tore it out and took it along on my family's weekend in Flagstaff, where we were planning to spend our time snuggled up in front of a fire, cooking and eating a lot. I wanted to make something that would be comforting, warm, and filling. This fit the bill. The sauce is made up of some herbs, garlic, lemon zest, a few egg yolks, and - yes - some anchovies. But they dissolve! So you really can't even see them. And the best part was that it was done in under 30 minutes. </div>
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Try it - you'll like it! If you like caesar salad, you'll like this pasta. If you don't, you're free to leave me nasty comments.</div>
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<b>Spaghetti with Anchovy Carbonara</b> (from Food & Wine magazine, April 2011)</div>
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<i>**I recommend doubling the ingredients for the sauce. There was just enough to coat the pasta, but I definitely could have used more.</i></div>
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12 oz spaghetti (I used whole wheat)</div>
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1/4 cup extra-virgin olive oil</div>
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3 large garlic cloves, chopped</div>
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One 2-oz can flat anchovies, drained and chopped</div>
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a pinch of crushed red pepper (I left this out because of the kiddies)</div>
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1/2 tsp finely grated lemon zest</div>
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1 tbsp chopped oregano</div>
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1/4 cup chopped flat leave parsley</div>
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2 large egg yolks</div>
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salt and freshly ground pepper</div>
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1. In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta reserving 1/2 cup (I say 1 cup) of the cooking water.</div>
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2. In a large, deep skillet, heat the oil with the garlic and anchovies and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, zest, oregano and parsley, then add the pasta and toss to coat. Remove from heat.</div>
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3. In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper and serve.</div>Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com1tag:blogger.com,1999:blog-5146032165326244593.post-19399989354512702882011-09-15T13:35:00.000-07:002011-09-15T13:58:00.229-07:00Fall food: tortellini soup<div class="separator" style="clear: both; text-align: center;">
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This is the time of year when I've been known to fly into a rage at the mailbox. Why? Because my food magazines start arriving, chock full of gorgeous, fall-inspired stews, soups, and hearty dishes meant to nourish the belly and the soul on those crisp fall nights when you can't quite shake off the chill. And there I am, dripping sweat from walking to said mailbox in the 100+ degree temps, unable to fathom sitting down to a bowl of broccoli cheddar soup any time soon.<br />
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Well this year, I'm going to take on a new attitude and pretend that it's fall, despite what the thermostat says. I'm even feeling grateful for my hot, but mostly harmless weather in light of all of my east coast friends who have been inundated with rain, floods, and other unpleasant weather events over the last few weeks.<br />
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Interestingly enough, the recipe I found most exciting in my newest Food Network magazine was part of an ad by Sam's Club. Not only did it look tasty and family-friendly, but I noticed that I already had most of the ingredients on hand; the ones I was lacking were easily substituted or omitted. I whipped it up this afternoon while the girls were eating lunch, and having already tested out a bowl, I can vouch for it being yummy as well as simple and quick to make. And if it were raining outside, or I was looking at colored leaves instead of a cactus, it would probably make me feel warm, fuzzy, and fall-ish too.<br />
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<b>Tortellini soup </b>(adapted from Sam's Club ad in Food Network magazine)<br />
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1 lb ground beef<br />
3 tbsp Italian Seasoning (I didn't have any Italian Seasoning on hand, so I used some Mrs. Dash (spicy), and some oregano)<br />
1 tbsp paprika (I used smoked paprika because I love it)<br />
salt<br />
pepper<br />
1/2 cup onion, diced<br />
2 cans (14.5 oz each) diced tomatoes)<br />
1 can corn, drained (I omitted this because I'm not a huge fan of corn in soups)<br />
2 cans (14 oz each) chicken broth<br />
2 cups water<br />
1 tbsp garlic, minced<br />
4 cups baby spinach<br />
1 cup carrots, sliced<br />
Several handfuls of tortellini or pasta of choice (I wanted to use tortellini, but was too lazy to go to the store, so I just used elbow noodles. Tasted great, but not as pretty as the tortellini would've been)<br />
1 cup Italian blend cheese, or parmesan, for topping (optional)<br />
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<b>Preparation:</b><br />
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In a large skillet, brown the ground beef and onions, stirring in the seasoning, paprika, and a few hearty dashes of salt and pepper. Once the beef is almost fully cooked, drain the mixture and transfer to a large pot.<br />
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In the pot, combine the beef mixture with the tomatoes, corn, chicken broth, water, garlic, spinach and carrots. Bring to a boil. Add pasta and boil until pasta is cooked. Reduce heat to low and simmer for 20 minutes. Taste and add additional salt, pepper, and seasonings until you're satisfied with the flavor.<br />
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Top each bowl with cheese, if you so desire. And, as always, I recommend serving with a nice big chunk of crusty bread.Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com2tag:blogger.com,1999:blog-5146032165326244593.post-87023162134538697392011-09-12T12:31:00.000-07:002011-09-12T12:34:34.995-07:00How to eat spinach like Popeye without really trying<div class="separator" style="clear: both; text-align: center;">
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A long time ago, I <a href="http://quinoaandcornchips.blogspot.com/2009/11/5-things-i-wish-i-would-done-with-my.html">posted</a> about my unfortunate waste of a package of organic baby spinach. Since then, I've put in a concerted effort not to repeat my mistake. The result has been kind of surprising: I find it's pretty easy to get through a pack of spinach in a matter of days. And here's the kicker - I don't even like spinach that much!<br />
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When I started this blog, one of my goals was to learn to eat veggies and other healthy foods in ways that were truly enjoyable...no nose-holding or grimacing; no bribing myself (or my kids) with treats as a reward for choking down some stinky vegetable in the name of a well-balanced diet. In this vein, I have sought out ways to genuinely like eating spinach, and I can proudly say that my relationship with this nutrient-dense little leaf has reached new heights. I no longer buy a package of spinach because I feel obligated, but because I've found so many yummy and easy ways to incorporate it into my diet. Here they are:<br />
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<b>1) Pile it (I mean REALLY pile it) on a sandwich.</b><br />
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I got this idea when I ordered a turkey avocado sandwich from my gym's cafe. It was served on ciabatta bread, and simply heaped with spinach. At first I thought it was <i>too</i> much. But then I took a bite...and I hardly even noticed it was there. In fact, it really added to the sandwich - gave it a little crunchy texture and some moisture, since spinach is so water-dense. From now on when I make a turkey sandwich, I don't just slap a sad little lettuce leaf on there; I go crazy with the spinach. It's like having a sandwich and salad all in one.<br />
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Another little tip: If you are like me and looooove a good crusty bread, but are trying to avoid white bread and the carb overload that comes along with it, ciabatta rolls are a good choice. They're light and airy, not super heavy. And what I usually do is slice it in half, then pull out chunks from the inside of each half so it's mostly just the outer crust that's left. Then I broil it in the oven for a few minutes to give it some added crunch. It's all the pleasure of crusty bread without all the calories.<br />
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<b>2) Throw it in a smoothie.</b><br />
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Spinach has become a regular ingredient in my smoothies, both for myself and for my girls. If you make a dark smoothie and can't actually see the spinach, you'll never guess it's in there. I promise. I know a lot of people will be skeptical about this, but it's true. Here's one of my favorite concoctions: blueberries, strawberries, pomegranate juice, spinach, banana, yogurt, and enough ice to make it cold (if you're not using frozen fruit). It's a perfect way to get your veggies, fruits and protein all in one.<br />
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<b>3) Saute with garlic and serve with ravioli or tortellini.</b><br />
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I've never really been into sautéed spinach as a side dish. Just picking up a forkful of spinach and eating it doesn't appeal to me (although I'm hoping some day it will). However, picking up a forkful that contains spinach <i>and</i> some yummy pasta is super appealing. Ever since I've discovered this, I no longer feel like I need to eat a salad alongside my pasta. Instead I do this: heat some olive oil and chopped garlic in a pan on medium-low. Add a lot of spinach (you'll be amazed how small it gets when it wilts) and slowly stir until it starts to wilt. Add a few dashes of lemon juice and some white wine (if you prefer). Season with salt. Serve underneath a few raviolis or some tortellini. Now you can turn your bag of Costco ravioli (we all have one, right?) into a well-rounded, semi-homemade dinner.<br />
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<b>4) Chop up and add to soups, sauces, and eggs.</b><br />
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As I mentioned above, what seems like lot of spinach turns into a teeny tiny bit of spinach when it's cooked. And I find the taste of it to be fairly innocuous when paired with something else. I love stirring some into scrambled eggs, especially when you add some smoked salmon. I also throw it into jarred pasta sauce when I'm heating it on the stove. Pre-made soups are another great chance to add some spinach in your life.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMbQRgEG9Lr6KjBylibj1P75nuCfi-GayVKPavYmGgWzQD3zlV0zhRyErzCZOX3B2Kdb-zxQ1j3yNVCGQB-VrpXY_rM83hDJSvV2PBwp3g9HiHsQslQDXGk18UUSloiHlmD3Qcbe_c9k/s1600/IMG_4222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMbQRgEG9Lr6KjBylibj1P75nuCfi-GayVKPavYmGgWzQD3zlV0zhRyErzCZOX3B2Kdb-zxQ1j3yNVCGQB-VrpXY_rM83hDJSvV2PBwp3g9HiHsQslQDXGk18UUSloiHlmD3Qcbe_c9k/s320/IMG_4222.JPG" width="320" /></a></div>
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Here's to no more spinach in the garbage!Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com0tag:blogger.com,1999:blog-5146032165326244593.post-20338519403983798842011-08-23T12:27:00.000-07:002011-08-23T12:39:53.980-07:00Refreshing, and pretty too!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOD140YQ0WZtFdW1xWApmKHEemOqyHg1ACjmB4fSYn5nz2cdfGel_h1wwSSYLP1zINJyAuoLlXf_XOODloSfZgzHk_htDuAkXcShO2gohqwwHFHlhcdg0CVo_lHjH3FUQA4jhTGhr6FwA/s1600/IMG_4199.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOD140YQ0WZtFdW1xWApmKHEemOqyHg1ACjmB4fSYn5nz2cdfGel_h1wwSSYLP1zINJyAuoLlXf_XOODloSfZgzHk_htDuAkXcShO2gohqwwHFHlhcdg0CVo_lHjH3FUQA4jhTGhr6FwA/s320/IMG_4199.jpg" width="223" /></a></div>Creating little bits of restaurant-style luxury at home can be really simple to do. It requires nothing more than a carefully drizzled sauce, a piece of bread stuck under the broiler until it's crispy and warm, or some fresh herbs stirred into a canned soup or mayonnaise.<br />
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Recently I have been finding ways to spruce up the most basic thing in the world: water. I feel like I am constantly trying to drink more water, and constantly falling short. I know why I should be drinking it: it's one of the simplest and cheapest things we can do to provide a ton of benefits, including weight loss, increased energy, elimination of toxins, nice skin, etc. But knowing what to do and actually doing it are vastly different things.<br />
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Part of my problem is that I get bored with plain old H2O, and another issue is that I simply forget. It sounds dumb, but unless I'm dying of thirst or there's a glass in front of my face, it doesn't always occur to me to drink. In that vein...I am super excited about my new little discovery: infused water.<br />
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During a recent vacation to California, my husband and I stayed at a lovely Marriott in Marina del Rey. Every time we entered the lobby, we were met with a big glass water dispenser filled with infused water--a different flavor every day. It was ice cold, just a teeny bit sweet, and super refreshing. I kept finding myself going back to that water thingy again and again, suddenly excited about hydrating myself. It was partly because it was yummy and fancy, and partly because it was just there. You couldn't walk by it without pouring yourself some, and that--for me--seemed to be the key to the whole thing.<br />
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So as soon as we returned to AZ, I went out and purchased myself one of those lovely glass water dispensers (mine was $19.99 at Home Goods, but they can be found just about anywhere that sells kitchen supplies). I filled it up with some filtered water, lemon slices and cucumber slices, and I was suddenly transported back to the Marriott...except that instead of boats gliding through the water, my view was of a living room filled with Barbies and puzzle pieces.<br />
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Because the water dispenser sits on my kitchen counter, I am reminded all day long to keep drinking. And I have been having fun experimenting with different flavor combinations. Here are some I've tried out so far:<br />
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Cantaloupe & fresh mint<br />
Watermelon & fresh mint<br />
Lemon & fresh rosemary<br />
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And some I intend to try...<br />
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Strawberry & fresh basil<br />
Lemon & orange<br />
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The possibilities are endless! And you don't need much to give it flavor--just a handful of fruit and/or a few sprigs of herbs. There's nothing wrong with just lemon either; it'll still look pretty on your counter and remind you to drink up. Cheers!<br />
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Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com1tag:blogger.com,1999:blog-5146032165326244593.post-9909920791665816092011-08-10T16:01:00.000-07:002011-08-10T16:07:58.256-07:00The best smell in the world<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIZFtK5wALJwVXIQ1RZmcl4l817g_MbCXMlLmsV_PDhdYD_8jCbZ8OsNPGHXEDOFDr0KcsZH8S3-PK1UubpBLNP6trMhj_727J9jKrtuS9zZJ6Z8XaVf3Rn2nqA5mjDYYoIyOfzVSBrA/s1600/IMG_4117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIZFtK5wALJwVXIQ1RZmcl4l817g_MbCXMlLmsV_PDhdYD_8jCbZ8OsNPGHXEDOFDr0KcsZH8S3-PK1UubpBLNP6trMhj_727J9jKrtuS9zZJ6Z8XaVf3Rn2nqA5mjDYYoIyOfzVSBrA/s400/IMG_4117.JPG" width="400" /></a></div><br />
Is there anything better than walking into a house and smelling something delicious cooking? It may sound a little June Cleaver-y, but I feel all warm and fuzzy inside when my husband, my girls, or a guest walks into my kitchen and says "Something smells great in here!"<br />
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Plenty of foods can inspire that sentiment...cookies in the oven...pasta sauce bubbling on the stove. But of all of the food scents out there, nothing does it for me like the smell of garlic, olive oil, and white wine simmering together. It transports me to my happy place, where I'm sitting on a lovely deck overlooking Napa Valley vineyards, a cool glass of chardonnay in hand, reading a cooking magazine while soft jazz plays in the background.<br />
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Any time I see a recipe that involves simmering garlic in white wine, I know it's going to be a winner. And when you throw in some shrimp, tomatoes, lemon zest, and fresh parsley, it would be pretty impossible to go wrong.<br />
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This recipe was largely inspired by Ina Garten's "<a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-with-feta-recipe/index.html">Roasted shrimp with feta</a>," but since I omitted quite a few things, and adjusted the presentation, I thought I'd rewrite my version of the recipe here. I went for a simpler approach, eliminating things like Pernod (who has Pernod on hand?) and fennel, and forgoing the breadcrumb topping in favor of serving the dish alongside my favorite thing in the world: crusty bread.<br />
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<b>"Roasted shrimp with feta"</b> (or, as I like to call it:<b> "Roasted shrimp in garlic, tomato and white wine broth"</b>) Recipe semi-stolen from Ina Garten.<br />
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<b>Ingredients:</b><br />
<br />
Several tbsps of good olive oil<br />
3 cloves of garlic, minced<br />
1/4 cup dry white wine<br />
1 can diced tomatoes (or use fresh)<br />
2 tsp tomato paste<br />
1 tsp dried oregano<br />
1 tsp salt<br />
1/2 tsp freshly ground pepper<br />
1 1/2 lbs shrimp (peeled and deveined, with tails on)<br />
5 ounces feta cheese, crumbled<br />
2 tbsp minced Italian parsley<br />
2 lemons (plus the zest from one of them)<br />
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<b>Directions:</b><br />
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Pre-heat the oven to 400 degrees. Heat the olive oil in a large skillet that can be safely transferred to the oven. Add the garlic and saute over medium-low heat for one minute. Add the wine and bring to a boil. Cook for 2 to 3 minutes, until the liquid is reduced. Add the tomatoes with liquid, tomato paste, and oregano. Add salt & pepper to taste. Simmer over medium-low heat for 10-15 minutes, stirring occasionally.<br />
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Arrange the shrimp, tails up, in one layer over the tomato mixture in the skillet.* Scatter the feta evenly on top. In a small bowl, combine the lemon zest and parsley with 2 tbsp of olive oil. Sprinkle over the shrimp. Bake for 15 minutes, until the shrimp are opaque and tender. Remove from oven and sprinkle the juice of one lemon on top.<br />
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*I have to admit that I struggled with the whole "arranging the shrimp artfully" thing. My shrimp didn't really stand up in the pan...they kind of just fell over on top of one another. So when I removed the dish from the oven, I ended up dumping everything into a big bowl and serving it like that. I actually think it came out kind of better that way, since we could just dish the shrimp and tomato mixture into individual bowls, and then sop up the juices with that crusty bread I was talking about earlier.<br />
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Next time I make this, I might leave out the oven altogether, and just saute the shrimp right in the pan. I think the only real reason to bake it was to brown the breadcrumbs, but since the breadcrumbs are excluded in my version, the oven is probably unnecessary.<br />
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No matter how you end up cooking the shrimp, you can't really go wrong with this recipe. It's great for entertaining, and--like so many of my favorite recipes--it can work as either an appetizer or a light dinner. It could also be served over pasta if you're looking for a heftier meal. And it would work perfectly fine without the feta, if you don't feel like buying it, or want to go dairy-free.Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com2tag:blogger.com,1999:blog-5146032165326244593.post-22516498138238559082011-07-19T11:17:00.000-07:002011-07-19T11:17:46.528-07:00Chicken and white bean chili<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtSgW-_eZEUcQdgTWFdyjMHagSH8nKBDvazY19otm-i4vDkBDxdh3WBd5AJhiWgRibedkKrm_nI35QkSCFbKP4LuhBtggk_w_cMQV4iXCFroTxDhO8X7IPz1RSQrkalqD5OGzYhAqoyY/s1600/IMG_20110713_183901.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtSgW-_eZEUcQdgTWFdyjMHagSH8nKBDvazY19otm-i4vDkBDxdh3WBd5AJhiWgRibedkKrm_nI35QkSCFbKP4LuhBtggk_w_cMQV4iXCFroTxDhO8X7IPz1RSQrkalqD5OGzYhAqoyY/s320/IMG_20110713_183901.jpg" width="239" /></a></div>My poor mom...her cooking has taken a lot of ribbing over the years. It wasn't that she was incompetent in the kitchen, just that she sometimes had a knack for picking recipes that were born to be failures (mini franks simmered in grape jelly, for example), or making the same things over and over until we begged for mercy (like the 3-month chicken finger fest that occurred sometime during 1996).<br />
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Like a fine wine, however, her cooking has gotten much better with age. And the other night she made a yummy and very blog-worthy chicken chili recipe, which she had clipped from the pages of the local PA newspaper. Everyone at the table declared it "really good." I think the word "delicious" might have even been thrown around.<br />
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The nice thing about this chili is that you can adjust the seasonings to suit your heat tolerance; if you aren't into spicy foods or want to make it kid-friendly, then eliminate the cayenne. If you want to spice it up, you can throw in some diced jalapenos, add more cayenne and cumin, and use pepper jack cheese instead of regular Monterey Jack.<br />
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Here's the recipe: (adapted from the Harrisburg Patriot News)<br />
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Chicken and white bean chili<br />
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2 (20 oz) cans cannellini beans (sometimes known as white kidney beans)<br />
1 tbsp olive oil<br />
1 1/2 pounds chicken, diced into small cubes<br />
1/4 cup chopped onion<br />
1 14 oz can chicken broth<br />
1 4 oz can green chiles, chopped<br />
1 tsp garlic powder<br />
1 tsp cumin<br />
1/2 tsp oregano<br />
1/2 tsp chopped cilantro<br />
1/8 tsp cayenne<br />
2 green onions, sliced<br />
monterey jack cheese, shredded<br />
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Drain one can cannellini beans and set aside, but save the liquid.<br />
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Heat oil in pan over medium heat. Add chicken and onion and cook for 4 or 5 minutes. Stir in broth, green chiles, and spices. Simmer 15 minutes.<br />
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Stir in the drained beans and the can of undrained beans. Simmer 5 minutes (If you want, you can mash some beans to help thicken the chili.)**<br />
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Ladle into bowls, garnish with green onion and cheese<br />
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**Note: We also ended up adding some cornstarch to thicken the chili at the end.<br />
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Thanks, mom! I promise not to tease you about your cooking anymore...at least not for a while. :)Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com3tag:blogger.com,1999:blog-5146032165326244593.post-71559416295334823092011-06-27T16:34:00.000-07:002011-06-27T16:37:20.970-07:00Light meal for a hot summer day<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzc3bSrf1VbJnhV-Yn2Jsdljd2k3WDpHkbeRD8ZetTvRDyYduVoI_QZG8Gpdm5_SwzasnOE7BLaOBjYOHn2scLbb9HYMhvIl58tXp0F36ZkEdzfzImRd3hhbI0CIZvDDw2wLErOUFzzk/s1600/IMG_4062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzc3bSrf1VbJnhV-Yn2Jsdljd2k3WDpHkbeRD8ZetTvRDyYduVoI_QZG8Gpdm5_SwzasnOE7BLaOBjYOHn2scLbb9HYMhvIl58tXp0F36ZkEdzfzImRd3hhbI0CIZvDDw2wLErOUFzzk/s400/IMG_4062.JPG" width="400" /></a></div><br />
It is 114 degrees today in Arizona. 114 DEGREES!!! It's one of those days when you don't want to leave house, or even the couch. And the idea of firing up the oven, grill, or even microwave seems completely out of the question.<br />
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I suppose the plus side to these types of evenings is that they curb my appetite and actually make me crave cool, crisp veggies. So I turn to one of my favorite meals: the hummus platter.<br />
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Hummus is nothing new in our house...we've been dipping pita chips in it for years. But recently I've noticed restaurants serving a "kicked up" version of the standard "hummus & chips." They serve a nice dollop of hummus over top some greens, sprinkled with feta cheese, and accompanied by thin slices of tomato, cucumber, and warm triangles of pita bread. It's super-simple to replicate at home, and so I did. You simply slather the pita bread with some hummus & feta, and then top with cucumber and tomato, and some greens...sort of like a hummus pizza.<br />
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It is the perfect light meal or lunch on a hot summer days. And since there's many more of those hot days ahead for us, I have a feeling this will be gracing our table on a regular basis.Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com2tag:blogger.com,1999:blog-5146032165326244593.post-26996830330209096212011-06-21T13:12:00.000-07:002011-06-21T13:21:41.807-07:00Shrimp and avocado tostadas & pulled pork tacos with fennel slaw<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJu1rgcDooSoqanCo6p91OIP0X6ewO9dQuAL1Vm-miJrzqvSPyfq4Ly4Fl-Jz4grelQXdnLjCctg7_7KPTBCuZiHPVgycKIRdYk-ZbojrcGEdISL98_VA5VHR_BDUW54vCuq5iqM_XMM/s1600/IMG_4052.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/AVvXsEjgJu1rgcDooSoqanCo6p91OIP0X6ewO9dQuAL1Vm-miJrzqvSPyfq4Ly4Fl-Jz4grelQXdnLjCctg7_7KPTBCuZiHPVgycKIRdYk-ZbojrcGEdISL98_VA5VHR_BDUW54vCuq5iqM_XMM/s320/IMG_4052.JPG" width="320" /></a></div><br />
I have quite a few strengths as a cook, but timing is not one of them. I am at my best when I am making a dish that I can ease into, adjusting seasonings as I go, hovering and poking to test doneness. Or I enjoy things that I can make ahead and either serve cold, room temperature or reheated.<br />
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Meals that need to be carefully orchestrated, with several components being finished at exactly the same time, really stress me out. Take, for example, my husband's father's day request: surf and turf. There's nothing spectacularly difficult about this dish...no fancy ingredients or complex preparations. But the simple fact that I had to serve a perfectly cooked filet, perfectly cooked lobster tail, roasted potatoes, and broccoli, all steaming hot, ALL AT THE SAME TIME... Well, it gave me an anxiety attack. Yet, I managed to pull it off:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIBvT4nvnZfZscM3faRcBxV_nQR7hzvklVSoLCtaRRMTLHUYP6os2OnaRub-A_fjM3otfaH3p-8HrD6DrqoVsmnxFuZgoH94eRyHkbcXmIsNxiBN88mNjkftVo2aI4yWegPWtPe5hj2U/s1600/IMG_4072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIBvT4nvnZfZscM3faRcBxV_nQR7hzvklVSoLCtaRRMTLHUYP6os2OnaRub-A_fjM3otfaH3p-8HrD6DrqoVsmnxFuZgoH94eRyHkbcXmIsNxiBN88mNjkftVo2aI4yWegPWtPe5hj2U/s320/IMG_4072.jpg" width="320" /></a></div><br />
Anyway, the point of this post wasn't to brag about my surf and turf (although my husband did say it was delicious), it was to talk about the type of dish I prefer to make. The first is <b>Shrimp and Avocado Tostadas.</b> This dish makes a perfect appetizer, lunch, or light dinner. It's served cold or room temperature which means it's great to make ahead or to serve on a hot summer night. Here's how to make it:<br />
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<b>Shrimp and Avocado Tostadas</b><br />
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Ingredients:<br />
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1 lb shrimp, cooked, peeled, deveined, and chopped<br />
1 or 2 limes<br />
1 or 2 ripe avocados, chopped<br />
a few handfuls of grape tomatoes or small cherry tomatoes, halved<br />
minced red onion<br />
chopped cilantro<br />
salt<br />
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Directions:<br />
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Once the shrimp have cooled, mix them in a bowl with the avocado and tomato. Squeeze in some lime juice. Add the onion, cilantro, and salt to taste. Mix together gently and serve atop crispy tortillas, or with tortilla chips. <i>**If you want to make this a "make ahead" dish, wait to chop and add the avocado until just before you're ready to serve; otherwise it will turn brown.</i><br />
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The second dish I have to recommend is <b><a href="http://www.foodnetwork.com/recipes/melissa-darabian/wine-braised-pork-tacos-recipe/index.html">Melissa D'Arabian's "Pulled Pork Tacos with Fennel Slaw."</a></b> This dish is definitely a bit labor-intensive, and has quite a few ingredients. But, it is a <u>delicious</u> recipe, and a perfect thing to make on a leisurely weekend afternoon. The pork cooks for three hours, so you can make it at lunch time, shred the pork in the late afternoon, and have it sitting on the stove ready to serve at dinner time and/or when your guests arrive. Click above for Melissa's recipe. I followed it pretty much exactly, except that I left out the sour cream and parmesan to make it dairy-free.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveFLvF7SAhh0B6e_L0OrIHvMzH07rZqs2uSLJwku6XWspt_G0HYh_joEtgvcHFlU9dwdayoUBaMfaOVnvWPSiL7yTBq0hti05OSwa7EJJfYRhSJWYnzUuixltYT7sfSpMnXa6yvMt7TY/s1600/IMG_4058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveFLvF7SAhh0B6e_L0OrIHvMzH07rZqs2uSLJwku6XWspt_G0HYh_joEtgvcHFlU9dwdayoUBaMfaOVnvWPSiL7yTBq0hti05OSwa7EJJfYRhSJWYnzUuixltYT7sfSpMnXa6yvMt7TY/s400/IMG_4058.jpg" width="400" /></a></div>Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com0tag:blogger.com,1999:blog-5146032165326244593.post-40650773533950218822011-06-05T16:13:00.000-07:002011-06-05T16:24:55.517-07:00Chopped brussels sprouts salad with bacon<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTI8lBpwCd-fHfbx6LYlSbftFijlONkSaevs_Nra6Fk1mKr6m9YeyJa87Zm9ij29sOWzFQNcl5Q4jJNz1uHkbYHbTAA1zqUM64ttolgQqI-faTFU_-GERs2G7Z4-Q3RmBrHLQPU6cmRI/s1600/IMG_3817.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTI8lBpwCd-fHfbx6LYlSbftFijlONkSaevs_Nra6Fk1mKr6m9YeyJa87Zm9ij29sOWzFQNcl5Q4jJNz1uHkbYHbTAA1zqUM64ttolgQqI-faTFU_-GERs2G7Z4-Q3RmBrHLQPU6cmRI/s200/IMG_3817.jpg" width="200" /></a></div>In my quest to eat more veggies, I've come up with a simple but effective little trick: chop them up! I can enjoy eating almost anything if it is chopped up small enough and mixed with other tasty foods. So if I'm not a fan of a particular vegetable, or clueless about what to do with it, I start mincing away. Take brussels sprouts, for example. The thought of gnawing away on a big old sprout kind of makes me want to throw up. But when they are chopped up, seasoned with some lemon juice, parmesan cheese and bacon, and thrown into a salad: Deliciousness! (A while back, I posted <a href="http://quinoaandcornchips.blogspot.com/2009/11/brussel-sprouts-dish-i-actually-ate.html">another great chopped brussels sprouts recipe</a>, which is a great warm alternative to this one.)<br />
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<div class="separator" style="clear: both; text-align: center;"></div>I got the inspiration for this salad from The Arrogant Butcher, a restaurant in downtown Phoenix. My friend ordered their brussels sprouts salad, and I helped myself to several forkfuls (yes, I'm rude like that). We both were surprised by how yummy it was, and I kept thinking about it for days afterward. I remembered the main flavors, and so I experimented with making one of my own. I have to admit that while my salad recipe is an original creation, the dressing is not. The one I repeatedly turn to is Lucini's "Bold Parmesan and Garlic," but I'm sure any slightly creamy, garlicky, parmesan cheesy dressing would do.<br />
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<b>Chopped Brussels Sprouts Salad with Bacon</b><br />
<br />
<b>Ingredients:</b><br />
<br />
Brussels sprouts, chopped (I use about 3-4 per person)<br />
Bacon (I use about 1 strip per person)<br />
Lemon<br />
Parmesan cheese (the kind you grate yourself is the best, but any old kind will work)<br />
Olive oil<br />
Salt<br />
Baby spinach, chopped<br />
Romaine hearts, chopped<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzj34f93n1ziqDS5Lxkat_JCvrV5y4LOAQStQHL42FNYRp4hDYgqMAD_D7_CIKlSCvs9VttKoS00VTwoIX4-y8tf0Og5jDV6LOrsBODD791YvRn4cCwknO74YPjn_jdbbUiFnD9SN0us/s1600/IMG_4057.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzj34f93n1ziqDS5Lxkat_JCvrV5y4LOAQStQHL42FNYRp4hDYgqMAD_D7_CIKlSCvs9VttKoS00VTwoIX4-y8tf0Og5jDV6LOrsBODD791YvRn4cCwknO74YPjn_jdbbUiFnD9SN0us/s320/IMG_4057.jpg" width="240" /></a></div>Good dressing (see photo)<br />
<br />
<b>Directions:</b><br />
<br />
Cook the bacon until crisp (I just use the microwave method). Let cool and crumble.<br />
<br />
Heat some olive oil in a pan and lightly saute the chopped brussels sprouts until they're slightly tender, but not super soft (you want them to still have some crunch). Squeeze in some fresh lemon juice, and add some salt and a few sprinkles of parmesan cheese.<br />
<br />
Take the brussels sprouts off the heat and let them cool. Then toss them together with the bacon, spinach and romaine. Add dressing and top off with some more parmesan if you wish.Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com0tag:blogger.com,1999:blog-5146032165326244593.post-27877654609895562992011-05-27T12:11:00.000-07:002011-06-05T16:19:54.823-07:00Lame blog post, awesome recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpQBdOBRVfISlJHnolNo5CLYlN9ULted1h9PenAv1BcrWmmGEGST41FPatgbNHN9SepOZG7JnnFbrSurFJuvq9ZWNppMYcmz4CBfd3bJqh7paD8_wcYAxfIYRn5thnMwRqoAXhow7lAg/s1600/IMG_4042.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/AVvXsEjUpQBdOBRVfISlJHnolNo5CLYlN9ULted1h9PenAv1BcrWmmGEGST41FPatgbNHN9SepOZG7JnnFbrSurFJuvq9ZWNppMYcmz4CBfd3bJqh7paD8_wcYAxfIYRn5thnMwRqoAXhow7lAg/s320/IMG_4042.JPG" width="320" /></a></div>I'm in between vacations, so I don't have time to write a proper blog post. But I did want to take a few minutes to share this awesome recipe I made last night, which I stole from another blogger, who stole it from Food & Wine Magazine.<br />
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The recipe is for chicken breasts marinated in a yummy mustard sauce and then coated with crushed hard pretzels (I used Snyders). Everyone, including the kids, gobbled it up so it is definitely something I will make again and again!<br />
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You can find the blog post <a href="http://www.dinneralovestory.com/pretzel-chicken-weeknight-keeper/">here</a> and the recipe <a href="http://www.foodandwine.com/recipes/mustard-baked-chicken-with-a-pretzel-crust">here</a>.Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com4tag:blogger.com,1999:blog-5146032165326244593.post-43015207866103434492011-05-04T06:51:00.000-07:002012-02-14T17:04:59.131-08:00Warm goat cheese salad (aka: an easy way to make a regular salad look & taste fancy)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZoBQwQ5F3D6qacSQBIw5QfcxkNGkK7uczQtdfXGke9qlzgXCnzIbjGUEV4jICNJrw_1QsTPiUl9lTY2mjDww_8veG_gMZfWvUlVE9RvaWR9mYbq8AP7kkoT1UpRwwgWybkqWLDx3C5k4/s1600/IMG_3724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZoBQwQ5F3D6qacSQBIw5QfcxkNGkK7uczQtdfXGke9qlzgXCnzIbjGUEV4jICNJrw_1QsTPiUl9lTY2mjDww_8veG_gMZfWvUlVE9RvaWR9mYbq8AP7kkoT1UpRwwgWybkqWLDx3C5k4/s400/IMG_3724.JPG" width="400" /></a></div>
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I've been having some fun with salads lately. Two of my latest inventions, which I will be posting soon, include a chopped brussels sprouts, spinach, and bacon salad, and a smoked salmon and corn nut salad (I know you'll be on the edge of your seat waiting for that one).<br />
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There are just so many interesting combinations of ingredients that can go into a salad, and yet we continue to eat the same old tried and true bland salads: lettuce, tomato, carrot, cucumber, croutons, balsamiccccccca8979wjrl;l...<br />
<br />
Sorry, I just fell asleep on the keyboard because that salad makes me so bored.<br />
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This little trick I learned from Ina Garten is super-easy, but in a matter of minutes it turns a boring old "greens and vinaigrette" salad into a decadent gourmet treat. You simply pan fry a little disc of goat cheese and slap it on top. That's it! Unless you hate goat cheese, I promise this will turn your salad from the "Let's get it over with" course to the "Can I have seconds, please?" course.<br />
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Here's how to do it in a simple 4-step process:<br />
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Step 1: Toss some baby greens of your choice with a tangy vinaigrette of your choice. I prefer this homemade version: Whisk together some champagne vinaigrette, a few squeezes of lemon juice, salt, a dollop of good dijon mustard, and EVOO. Place the dressed greens on individual salad plates so that they will be ready for the addition of the goat cheese.<br />
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Step 2: Take a log of goat cheese and slice it into rounds using a piece of string or unflavored dental floss (In the interest of full disclosure, I actually used minty dental floss to do this once and I promise it didn't make the goat cheese taste minty).<br />
<br />
Step 3: Fill one shallow dish with some egg whites, and another shallow dish with some panko bread crumbs. Heat a thin layer of olive oil in a saute pan. Dip both sides of each goat cheese round into the egg, then the panko, then pan fry until the breadcrumbs are golden brown and crisp. Using a spatula, plop the goat cheese rounds directly onto the salad.<br />
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Step 4: Eat!Alyssahttp://www.blogger.com/profile/14668124491295366088noreply@blogger.com2tag:blogger.com,1999:blog-5146032165326244593.post-60897814753228583462011-04-30T13:58:00.000-07:002011-04-30T14:12:30.955-07:00Spring has sprung! Smoked salmon bruschetta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkKOmTLTOCJHy1JCuw7ttmGNKUy09CMjDUYEHAKm985turLgEOOuyHe9cyW6X_ClAwWxTdOmcTLR9qMvP6F5lLX3U64eQzN_o9OpHgT91xaoCBjXjqEAY8tG_hw7C7uSPPONQqF3zf2o/s1600/IMG_3722.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: black;"></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHsJAalAQzpPxWRsAKFQO0POgNMNboa-1lkQlnrixbjp9mVnlP2jKNeUOobwWMsU1ZwtKMdnX5yfQBrwSAjNO7h0DF477hgW4Sj6Ck_XTjT2NNHdLhlMlTpB5LpSmnhXvPeVSPxq72ik/s1600/IMG_3721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHsJAalAQzpPxWRsAKFQO0POgNMNboa-1lkQlnrixbjp9mVnlP2jKNeUOobwWMsU1ZwtKMdnX5yfQBrwSAjNO7h0DF477hgW4Sj6Ck_XTjT2NNHdLhlMlTpB5LpSmnhXvPeVSPxq72ik/s400/IMG_3721.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">I seem to be incapable of finding the right cooking vs. blogging balance. When I'm cooking a lot I can't find the time to write about what I'm cooking, and when I do have the time to blog it usually means I'm eating frozen pizza (just kidding...sort of).</span><br />
<br />
<span class="Apple-style-span" style="font-family: inherit;"></span>Anyway, our April house guests, combined with the warm weather, brought out the inner healthy chef in me. I've made a bunch of great new dishes which I will be sharing in the coming weeks. (And to the people who faithfully read my blog--all three of you--I promise to post more often so that you can continue to be inspired by the delicious concoctions I create).<br />
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The first is a recipe I found in my trusty Food Network magazine, which caught my eye because 1) it's pretty to look at, 2) it's easy to make ahead, and 3) it works as either an appetizer or a light lunch. It's also delicious! The actual name of the recipe is "Smoked Salmon Rillettes with Tomato Salad," but I didn't know what in the heck a "rillette" was so I called it bruschetta. (OK, so I just looked it up and "rillette" is similar to a pate, which I like to eloquently describe as "mashed up meat mixed with other stuff." Actually, when you look at this recipe you'll see my description is pretty dead on. If all else fails, I might apply for a writing job with the Oxford Dictionary!)<br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span> <br />
<b><span class="Apple-style-span" style="font-family: inherit;">Smoked Salmon Rillettes with Tomato Salad</span></b><span class="Apple-style-span" style="font-family: inherit;"> (courtesy of foodnetwork.com)</span><br />
<span class="Apple-style-span" style="font-family: inherit;">(otherwise known as Smoked Salmon Bruschetta)</span><br />
<b><br />
</b><br />
<span class="Apple-style-span" style="font-family: inherit;"></span><b>Ingredients</b><br />
<b><br />
</b><br />
<b></b><b>For the salmon:</b><br />
<br />
<b></b>1 shallot, minced<br />
<span class="Apple-style-span" style="font-family: inherit;"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons extra-virgin olive oil<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1/2 pound salmon fillet, skin removed, cut into 4 pieces<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Kosher salt and freshly ground pepper<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons dry white wine<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1/4 pound smoked salmon<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1 stick unsalted butter, cut into pieces and softened ***<i>I used mayo to make it dairy-free</i><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon fresh lemon juice<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1/4 teaspoon freshly grated nutmeg<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><b>For the salad:</b><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1 pound grape tomatoes, halved<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1/4 teaspoon sugar<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Kosher salt<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon red wine vinegar<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon dijon mustard<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup extra-virgin olive oil<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup heavy cream ***<i>I left the cream out to make it dairy-free</i><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">2 tablespoons chopped fresh tarragon<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon chopped fresh chives<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Freshly ground pepper<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Sliced crusty bread, for serving ***<i>I drizzled the bread with EVOO and toasted under the broiler before topping with the salmon spread & tomatoes</i><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;"><b>Directions:</b><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Prepare the salmon: Cook the shallot with the olive oil in a skillet over medium heat, 2 to 3 minutes. Season the salmon with salt and pepper; add to the skillet. Add the wine, cover and cook over low heat until opaque, 3 to 4 minutes per side. Transfer the salmon to a plate and let the pan juices simmer, 2 minutes. Let cool.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Pulse the smoked salmon and butter in a food processor to make a coarse paste. Flake in the cooked salmon; add the pan juices, lemon juice, nutmeg and 1/4 teaspoon salt. Pulse until incorporated. Spoon into a bowl, cover and chill at least 1 hour.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">Make the salad: Toss the tomatoes, sugar and a pinch of salt in a bowl. In a separate bowl, whisk the vinegar, mustard and 1/2 teaspoon salt, then whisk in the olive oil. Whisk in the cream, tarragon and chives. Toss in the tomatoes and season with salt and pepper. Serve with the salmon rillettes and bread.</span><o:p></o:p></div></span><br />
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