tag:blogger.com,1999:blog-33547940049973541772024-03-05T06:50:27.960-08:00Pig in a PantryJoin me on my adventure through the pantry and the fridge. Every day, I'll be in search of a great new recipe that's easy to make with what we have on hand.Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-3354794004997354177.post-33574636406039222362011-09-18T18:31:00.000-07:002011-09-18T18:42:32.201-07:00Creamy Vegetable SoupWhat I really wanted to tell you was how to make "drips and drops" soup--but something about dripping and dropping seems more in line with a weight room than a soup pot. Tonight is comfort food Sunday, so dubbed because of the strenuous weekend we've had generally doing nothing but reading, sleeping, and lounging about.<br />
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You could also call this "I threw everything in soup" or "Literally, all the little bits are in here soup" or a personal favorite: "Clear out the pantry and fridge and freezer for the week soup." It's like poetry here.<br />
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This soup is really the product of realizing that I am becoming my mother. I mean this in the best possible sense, so please take it that way. My mom's pantry is like that of a food bank, with multiples of everything you can imagine--cherry pie filling, mandarin orange segments, artichokes in water, artichokes in oil, tomato soup, beans (seven kinds), water, chocolate chips, tonic water, barbeque sauce, Gatorade....and on and on. I won't tell you your address; you'd be tempted to go there in a crisis.<br />
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My smaller, less impressive pantry has been getting larger over the past few months, and with that comes the realization that I am a) getting older b) getting more prepared or c) forgetting what I have when I buy things. Ding, ding, ding. It's c, folks! No more--not after creamy vegetable soup. After seeing yesterday's Facebook post on <a href="http://www.tasteofhome.com/recipes/Veggie-Cheese-Soup">Taste of Home's page</a>, I've been craving creamy soup, and as the weather turns sharply to fall, it is indeed time.<br />
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And here's the mess of things I threw together to do clean-up duty in my house and make a comforting Sunday supper:<br />
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1 1/2 onions, diced (mix of red and purple in my case)<br />
3 carrots, diced<br />
3 celery ribs, diced<br />
2 c. frozen mixed veggies<br />
1/2 c. spinach and artichoke dip<br />
2 T. turkey chili (I know!)<br />
1 can evaporated milk<br />
1 can cream of chicken soup<br />
2 c. frozen shredded potatoes<br />
3/4 serving of KFC mashed potatoes and gravy (need a poll here--will you ever read this blog after this?!)<br />
1 1/2 c. shredded cheddar<br />
1 T. minced garlic <br />
1/4 c. parmesan cheese<br />
1 piece of goat cheese we found--get this--in the freezer...<br />
Salt and pepper to taste<br />
2 t. chicken bouillon granules or 1 cube bouillon<br />
Few splashes cream at the end <br />
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Literally all you have to do for this one is toss it all in a pot to simmer. I saved the cheese for the end, but you get the idea. The nice thing about this soup is that it will accommodate whatever you have on hand, and this is the way of cooking that ensures you'll never have to eat out or go hungry.<br />
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Have fun with this--make your own creamy soup with vegetables in it. On another night, I might thicken this soup with sour cream, cream cheese, mascarpone, cream, mashed potatoes, regular milk. I might toss in leftover ranch or onion dip, frozen green beans, canned corn, egg noodles, or fancier spices (like herbs de provence).My basic recipe for soup is core vegetables: onion, celery, carrot, peppers, thickener (potatoes, milk, cream, cheese), flair (spices like cilantro, oregano, italian seasoning, etc; bits of salad dressing, dip, spreads, etc), and substance (noodles, meat, beans, etc). It sounds so appealing that way, doesn't it? if you pressed me to put a ratio on it, I'd guess we're looking at about 3:2:1:2/ But one of the things I like is that soup always comes out balanced and authentic this way--made with love. <br />
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We're having this with cornbread mix (another pantried item), and it's rather filling and delicious. Now my fridge, freezer, and pantry are a bit cleaner, though I have to admit that I do pride in knowing that I now appreciate a canned good saved for a rainy day.<br />
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What I appreciate even more is that I resisted the urge to type veggie multiple times during the creation of this post...Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-25319108743078108622011-08-20T18:44:00.000-07:002011-08-21T07:43:07.459-07:00Taco PizA few weeks ago, we enjoyed a lovely weekend afternoon at a winery that served grilled pizzas. The Taco Pizza caught our eye, and while all the flavors were good, this was the run away star of the afternoon for me. (I played DD).<br />
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So tonight, we are recreating Taco Piz for date night. Play with this and make it your own!<br />
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Crust: We use naan, an Indian flatbread, but you could also try pita, 100 calorie sandwich buns, lavash, tortilla, etc. You get the idea.<br />
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Meat (cook this ahead of time!): Ground beef sauteed with diced onion and some frozen corn. Would be equally good with diced chicken, cilantro, and pepper. Experiment!<br />
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Sauce: Tomato sauce with a bit of salsa or hot sauce added in. Would be good with all salsa or those Mexi-stewed tomatoes whirred in the blender to make a sauce. We just mixed a small can of tomato sauce with a few dashes of cumin and garlic and about 1/8 cup of salsa.<br />
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Cheese: Cheddar, or a mix of cheddar and jack or pepper jack.<br />
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Build your pizza with sauce, meat, and cheese, and place in a hot oven (or on a hot grill) until cheese is melted. We do our oven at the hottest temp with the pizzas on a cookie sheet. It takes about 8-10 minutes. Top with shredded lettuce, chopped tortilla chips, a drizzle of sour cream, and if you want, a sprinkling of salsa fresca or hot sauce. Yummy! It's kind of like an inverted taco salad but so much fun. And let's face it--this is great with the sangria I just blogged about, eh? Cheers!Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-44387109519749312452011-08-20T18:36:00.000-07:002011-08-20T18:38:16.253-07:00Favorite SangriaWhile this blog is certainly not Pig in an Alcohol Store, I have to share our new favorite sangria recipe. It's light and perfect for summer. Even better, it reaffirms the brilliance of buying bulk seasonal fruit and freezing it for a rainy (er, sunny) day when it's no longer fresh. Frozen fruit keeps sangria cold and delicious throughout its time in your glass.<br />
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If you're like me, you probably want to save your $20-40/bottle red wines for a good steak dinner. And you probably hesitate to buy a cheap bottle for any reason. However, let me steer you to Tisdale Merlot, which we get for about $3/bottle and is perfect for sangria, where it's not really about the quality of the wine anyway.<br />
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This recipe makes one drink. Double, triple, quadruple, etc for a pitcher.<br />
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1/2 large glass filled with one (put a full pour of wine in here)<br />
2 squirts Torani ruby red grapefruit or blood orange syrup (Italian soda syrup)<br />
Rest of glass full of icy cold club soda<br />
Frozen fruit and maraschino cherry<br />
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Mix all ingredients well with a swizzle stick or similar, and enjoy. I suppose you could use a Tisdale white wine if you like white sangria, but we gravitate toward the reds. If you like your sangria a bit sweeter, you could add a splash of Midori or more syrup, but we usually like the wine to speak for itself (Hi, I'm cheap wine but also delicious!) and the sugar to take a backseat.<br />
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This is Southern California in a glass!Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-43308867529412913242011-08-20T18:30:00.000-07:002011-08-20T18:30:11.406-07:00Best Beef Pot RoastA dear friend of ours recently celebrated a birthday and had us over for a special meal. While I wish she would have let us make her a special dinner, I'm secretly glad she showed us on of her family's favorite recipes, which is now an all-star Sunday dinner in our home. Best part? Super simple. Beyond simple.<br />
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Pot Roast<br />
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2-3 lbs. of beef roast (chuck, for example)<br />
1 envelope onion soup mix, dry<br />
1 1/2 cans cream of mushroom soup<br />
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That's it--line a pan with foil, then top foil with onion soup mix (dry). Place roast on top, and then slather with cream of mushroom soup. Bake in the oven, covered with more foil, for 2-4 hours, or until meat is tender. The gravy will be there in the foil, and you just have to put it with mashed potatoes and green beans to complete the meal.<br />
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This is so good, and what I like the best is that it is doable on a week night--since the gravy makes itself, it is quick and has no intimidation factor. I've since heard that this type of recipe used to be a staple in households all over, though my family never made it. Which begs the question: What other super simple recipes have gone by the wayside but deserve an encore in today's busy kitchens?!!<br />
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Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-58574290298323320242011-08-20T18:24:00.000-07:002011-08-20T18:24:37.224-07:00Date Night Chicken Dinner<br />
We've gotten to that point where we have date night. Sigh. Every Saturday night, we try to carve out some time together between reading books, running errands, working, and spending time with Helmut, our cat. Last week, we started date night with an argument. But from there, we got back into a cozy place and decided to stay in and cook with what we had, enjoying each other's company instead of going out to a crowded place.<br />
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Such a good decision! We happened to have frozen chicken tenders from Trader Joe's, fingerling potatoes, carrots, and frozen spinach, so we improvised a chicken dinner that turned out to be five-star quality. One of the best meals we've ever had.<br />
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Give it a try--pre-meal argument optional!<br />
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Cover the inside of a 9 x 13 pan with foil and spray with nonstick spray. Toss in cut up fingerling potatoes (peels on) and peeled carrots, all cut into chunks. If you have an onion, slice it up and toss it in too (we didn't.) Massage veggies with a bit of olive oil, parsley, salt and pepper, minced garlic (maybe not best date night choice), and oregano. Top veggie mixture with six frozen chicken tenders that you've tossed with a little oil, salt, pepper, and herbs de provence (one of my fav spice blends).<br />
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Put this all into the oven at about 400 degrees, and wait until it smells like chicken dinner to take it out. Check it after half and hour, and it will probably be done by an hour and change, but make sure you check your chicken. If you want to do this faster, par boil the veggies and use raw chicken. Same great flavors.<br />
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While this was all well and good, the star of the meal was the creamed spinach. I vaguely recall seeing creamed spinach with corn on a menu or having it at some point recently, though I can't recall where. So we flew by the seat of our pants on this one...put half a bag of frozen spinach and 1/2 c. frozen corn in a skillet. Drop in a tablespoon of butter and a teaspoon of olive oil. Add salt, pepper, cream cheese (we used 1/3 less fat), fresh grated parmesan, 4 T. cream, and a dash of milk. If you have some minced garlic, toss it in, and give it a sprinkle of nutmeg. Cook until creamy. This is irresistible with the corn and a new family favorite.<br />
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What is your favorite date night meal?Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-38350987499883203092011-06-30T14:11:00.000-07:002011-06-30T14:12:39.819-07:00Spinach Mashed PotatoesI've been looking for ways to lighten up the mashed potatoes we both love by stretching the potato part with other veggies. Our first attempt was broccoli mashed potatoes, and they were delicious with some pureed broccoli and garlic added in. Last night, we made spinach mashed potatoes that were even better.<br />
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We love the chance to put all our veggies together on the plate, and I can only imagine that adding low-calorie veggies into traditional mashed potatoes is also a great plan for parents with picky eaters (I was one of those eaters in my younger days!). Even better, you get all the comforting mashed potato flavor and texture with a bit less starch and a lot more nutrition. <br />
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Without further fuss: spinach mashed potatoes!<br />
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2 large baking potatoes, peeled, rinsed, thinly sliced<br />
2 c. chopped frozen spinach<br />
1 T. Smart Balance butter<br />
1/2 t. garlic powder<br />
1 T. cream<br />
1/4 c. 2% milk<br />
2 T. light sour cream<br />
Salt and pepper to taste (these can take a bit of salt with all the veggies)<br />
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Place potatoes into water and bring to boil. Let boil for 10 minutes. Drain. Return potatoes and rest of ingredients to pan and mash with a hand masher. Turn on the heat underneath these for about five minutes to heat through. Give potatoes one final mash once hot and serve.<br />
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These potatoes have a lovely spinach color and a delicious consistency. Wonderful with a chicken breast or a few slices of turkey breast (what we had last night).Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-74341353460762384382011-06-30T13:30:00.000-07:002011-06-30T13:30:47.327-07:00Birthday Chocolate Cuppies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRL-y5XmkeITpqj0YQePlXhuxvuUBxWIvplyRGdopz_tZSraHsVmMbcNsBscAVqjGCMWrAFsXtC-jLNH8YUPQGthOU6neJKFQC8g2_ap-mGvmRvUOPuuYmZ9-i6_JZhGAb2y6YYb2feumq/s1600/chocolate+cuppies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRL-y5XmkeITpqj0YQePlXhuxvuUBxWIvplyRGdopz_tZSraHsVmMbcNsBscAVqjGCMWrAFsXtC-jLNH8YUPQGthOU6neJKFQC8g2_ap-mGvmRvUOPuuYmZ9-i6_JZhGAb2y6YYb2feumq/s1600/chocolate+cuppies.jpg" /></a></div><br />
We love cupcakes! On vacation a few weeks ago, we had the most delicious Oreo cupcakes that had chocolate and vanilla swirled batter and a delicious Oreo buttercream. I mean, it was a cupcake that makes you appreciate sugar in a whole new way. But since we've both been focusing more on our eating habits, we decided to reinvent our birthday cupcake tradition. For my birthday (the big 30!), I decided to use this recipe as a base and experiment to make it a little different: <a href="http://www.hungry-girl.com/newsletters/raw/367">Hungry Girl's Yum Yum Brownie Muffins</a>. Why not indulge minus the guilt, right? <br />
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I tweaked the recipe a bit, as I always do when I'm borrowing one, but the results were so delicious that we'd never go back to regular cupcakes!! Hungry Girl has the best tips and inspired this dish!!<br />
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Chocolate Cuppies<br />
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1 box chocolate cake mix (we used Devil's Food)<br />
1/2 large can pumpkin puree (not sweetened)<br />
1/2 t. pure vanilla extract<br />
1/2 t. almond extract (really brings out great flavor in chocolate!!)<br />
2 T. cooled brewed coffee<br />
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Mix all together. This batter is going to be stiff--don't frest. Pour into 12 lined muffin cups. Bake at 400 degrees for about 15-18 minutes, or until toothpick tester comes out clean. (Set the timer for a few minutes below and check these. You don't want to overbake.) Remove from oven and let cool. These are so moist and rich--decadent!<br />
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Cream Cheese Frosting<br />
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3 3/4 c. cool whip topping, frozen<br />
3/4 c. whipped cream cheese<br />
3/4 c. marshmallow fluff<br />
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Mix all ingredients together and use to frost the cupcakes. I could eat this out of the bowl, but it's so much better to have it with the moist cupcake. This recipe makes enough for all your cuppies, but frost them as you want to serve them. This frosting wouldn't do well to sit on the cakes in the fridge. If you'd like, garnish with chocolate jimmies or shredded dark chocolate. We are going to try a lighter version of another flavor for Doug's impending birthday. <br />
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By my calculations, one frosted cupcake has about 230-250 calories depending on the frosting amount. Don't quote me on it--I'm not a nutritionist. But what I do know is that these are so good that you'll never want to go back to those calorically expensive cupcakes in the bakery.<br />
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Enjoy!Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com1tag:blogger.com,1999:blog-3354794004997354177.post-25255779734466008032011-06-30T13:12:00.000-07:002011-06-30T13:12:33.626-07:00Grilled Zucchini KabobsGrilled zucchini can be so-so or one of the highlights of the meal. Sometimes it tastes soggy or dry, so it can definitely be a hit-or-miss veggie. We try to make it a highlight with this recipe. <br />
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4 medium zucchini, cut into 3/4 inch rounds.<br />
1/4 c. Italian dressing<br />
1 t. oregano<br />
2 red peppers, cut into chunks<br />
1/4 c. grated parmesan cheese<br />
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Wet wooden kabob skewers for 30 minutes in water. Remove from water and then thread with zucchini and peppers in alternating order. Place kabobs on foil-lined platter and top with dressing and oregano. <br />
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Grill, turning once, for about 10 minutes (or longer if you like zucchini very soft). Remove from heat and sprinkle with parmesan cheese. This looks so nice on a plate next to our flank steak.Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-13484034124186813792011-06-30T13:11:00.000-07:002011-06-30T13:11:14.375-07:00Grapefruit Flank SteakRuby grapefruit are fast becoming a favorite at our house. Crisp and refreshing, they pick me up in the middle of the afternoon and make a lovely, bittersweet dessert. When I'm cooking, I don't always want to go get a lemon or lime if I don't have it handy in the fruit bowl. So we've been putting more grapefruit (which we always have around) in everything we cook.<br />
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This recipe is the happy product of using grapefruit juice as a flank steak marinade. With ruby grapefruit so readily available in markets, it's an easy, fun twist on traditional steak.<br />
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2 lbs. flank or skirt steak (or any cut that's thin and ripe for marinating)<br />
Juice of one whole red grapefruit<br />
3 T. worcestershire sauce<br />
1/2 c. chopped fresh cilantro<br />
1 t. garlic powder<br />
1 t. salt<br />
1/2 t. pepper<br />
1/2 t. cumin<br />
1/8 t. chili powder<br />
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Place all ingredients in sealed gallon bag, and massage to marinate. Place in fridge for 1-3 hours to marinate. When you're ready to grill, remove steak, and place on hot grill for 3 minutes/side, depending on desired doneness. Doug would like it if we threw the meat on for 30 seconds a side! Discard marinade.<br />
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This is so good with grilled peppers and zucchini and a few tortillas. Yum!!Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-76020630711598101982011-05-17T10:47:00.000-07:002011-05-17T10:47:41.525-07:00Grilled Greek Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlXCt2US5eZla4EZaOq4l62vWw2sRkM-JF1qXJ7vRbN0jbxd3sVr0cDAx9ixR0wuOj80-M1m-nq0isiP8ld_GnuxelSmL8w8i87pCWPlbfTJIq5TAyFrLPPuFccrDbY7WalgiB5FGoAQt/s1600/rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlXCt2US5eZla4EZaOq4l62vWw2sRkM-JF1qXJ7vRbN0jbxd3sVr0cDAx9ixR0wuOj80-M1m-nq0isiP8ld_GnuxelSmL8w8i87pCWPlbfTJIq5TAyFrLPPuFccrDbY7WalgiB5FGoAQt/s1600/rice.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Yesterday, I decided to give rice a try on the grill. And it all fell through the grates! Just kidding. I read on a random question/answer board that real greek restaurants cook their rice in the oven, and it got me thinking, "Hey, I want to make this rice am not going to turn on the oven when we're grilling!" And thus, I thought, why not barbecue it?<br />
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Doug loves rice, but I'm not the hugest fan, mainly because I never make it taste as good as it tastes in a restaurant. But I'll be honest--even the best rice doesn't give me a big thrill. Until yesterday! I made a "Doug fave": steak kabobs and rice. It was one of the best meals we've had in a while. <br />
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It's such a nice way to fix rice because it doesn't mess up a good pan on the stovetop or require precooking the rice with some butter for better flavor or texture. All in all, a great one dish side you can throw in a pan and forget about. You know, until you need to not forget about it and actually eat.<br />
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Here's what you'll need. <br />
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Grilled Greek Rice<br />
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Nonstick spray<br />
2 c. chicken broth or 2 c. water and 2 chicken bouillon cubes, heated to almost hot<br />
2 t. wooster sauce (Worchestershire?!)<br />
1 1/2 t. dried oregano<br />
1/2 t. garlic powder<br />
Salt and pepper<br />
1 t. dried parsley<br />
1 1/2 t. olive oil<br />
2 T. lemon juice<br />
1 c. rice (if you're using brown, add a little more broth or water than I call for)<br />
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Spray a 11 3/4 x 7 12" glass casserole (or similar--whatever you have) with nonstick spray. Add broth, wooster, spices, oil, and rice. Give it a gentle stir to combine well and cover tightly with foil--you don't want to release the moisture. Reserve your lemon juice for a bit later in the cooking process.<br />
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Meanwhile, get your grill nice and hot. We use charcoal, so I let the coals warm up for about 30 minutes before putting this on. (Note: I have no idea how this would work on a gas grill, so proceed cautiously unless this sounds like a good idea for a gas grill! :)) Place covered pan on grill rack. Set timer for about 25 minutes, and then check the rice.<br />
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At this point, depending on how tightly you covered it and how hot your fire is, it may be done, or it may still be al dente. Add your lemon juice now, and a little extra water if your rice still seems too hard. Cover tightly again. Check in another 10-15 minutes. <br />
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When your rice is done, fluff it with a spoon or fork and take it off the heat. You could toss a little feta in to serve it if that sounds good. We didn't this time but want to try it next time. This rice is so easy, delicious, and lemony, and while it sits to rest, you can grill your chicken, steak, shrimp, or whatever else you want to grill along with it. We both thought this was the best rice we've had...period! And no starchy, messy pan scrubbing like we'd have after stove cooking. <br />
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Enjoy!<span style="font-size: x-small;"></span>Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-11383912254922397582011-05-15T19:39:00.000-07:002011-05-15T19:39:41.005-07:00Grilled Mango!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1QGWiGKoSWNeKIabQfbX5CTRoiDA5RnODXLh5bK8a5HhZi5lXLb5vBQg_vXElUzryyTyiqtM0-1_K0EVwmZWgAt40UxtsyOKGkj1P403zsA2id_GXQGyQEl6PkMbWeAsT0vOvQeHZsE_/s1600/mangoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1QGWiGKoSWNeKIabQfbX5CTRoiDA5RnODXLh5bK8a5HhZi5lXLb5vBQg_vXElUzryyTyiqtM0-1_K0EVwmZWgAt40UxtsyOKGkj1P403zsA2id_GXQGyQEl6PkMbWeAsT0vOvQeHZsE_/s1600/mangoes.jpg" /></a></div>Last summer, Doug and I bought a crap grill at a hardware store. While the grill probably would have worked fine if someone else put it together, unfortunately, we put it together. Keep in mind that it takes us two hours to change a bike tire, and that's putting our heads together. While we had fantasies of grilled pizzas, steaks, fish, and fruits, the grill didn't hold up to our ambitions and ended up on the curb for some other starry eyed couple with a little charcoal in their back pockets. <br />
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Fortunately, my dad recently came to our rescue. He let us pluck the old Weber family grill from behind his garage. It's over 30 years old, which means it will actually last, and even better, we didn't have to put anything together. Plus, it will be again impressed into service, which I like to think is what all grills really want, isn't it? We just had to clean it, which is, luckily, something we can do. We have this theory that things made a while ago were actually built to last, while today's appliances are built to serve you well for maybe six months. Perhaps one day I will have Doug guest blog about the 1950s toaster he's lugged across the US three times.<br />
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So it began today...our grilling season.<br />
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We had the usual meal...steaks, grilled potatoes in a foil pouch (what could sound more appetizing!?), grilled veggies. But out of desperation to use our aging mangoes, we decided to throw them on the grill and see what happens for dessert. What a great idea!<br />
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The heat intensifies the mango's flavor and really brightens it, waking it up, if you will. We just cut around the pit, left the skin on, scored the fruit, and grilled until it was slightly mushy but not fully mushy (about 7 mins on our grill). <br />
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At the same time, I threw a few tablespoons of butter, brown sugar, strawberry jam, and a splash of balsamic in a glass dish and carmelized it over the coals. When it was all done, we topped the grilled mango with a scoop of Haagen Dazs pistachio ice cream, which we had due to a miscommunication before Doug went to the store. :) And then the carmelized syrup. Yummy!<br />
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Mango sure adds a burst of flavor to the end of the meal. Hope you get to try this soon.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgZwHjes_kt-f4Hl9A8amIwFEy6cjOWUcCo7jwUYbI4HNK7-RtjzQZ5c0IVDpRNifjqrs3ovl8qe9o2lNNtj0UcXIBR35uSbDjjVzcVe3jgcZ4BpO6oXFR5zbKpHAXDuuzPfPMkvq6qpJ/s1600/mangoes+-+done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgZwHjes_kt-f4Hl9A8amIwFEy6cjOWUcCo7jwUYbI4HNK7-RtjzQZ5c0IVDpRNifjqrs3ovl8qe9o2lNNtj0UcXIBR35uSbDjjVzcVe3jgcZ4BpO6oXFR5zbKpHAXDuuzPfPMkvq6qpJ/s1600/mangoes+-+done.jpg" /></a></div>Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com3tag:blogger.com,1999:blog-3354794004997354177.post-67274147208129000892011-04-15T20:43:00.000-07:002011-04-15T20:43:33.663-07:00Clementine's PotatoesA week ago, we were excitedly on our way up to San Francisco for a conference. We wanted to give ourselves a few days to leisurely make our way up there, so we stopped at our all-time fav restaurant, Clementine's. It's located in the sleepy town of Carpinteria, just a few miles south of Santa Barbara. If you've never heard of this seaside gem, you should absolutely check out the town. And please don't leave before eating dinner at Clementine's.<br />
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My dad's parents had a home in Carpinteria during many of my growing up years, so this restaurant and the whole cozy, casual lifestyle of the town feels like a warm blanket around my shoulders. Clementine's is an eating experience--one of the best places to share a meal with your favorite people, and I've been fortunate to go there with many of my favorite people. <br />
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Clementine's has the quaint charm of a restaurant that is stopped in time--a good time. A slower, happier time. They start your service by bringing out a fresh relish tray--homemade pickles, pepperoncinis, carrots, and celery. And fresh bread and butter. This is where the meal can start and end for me--the pickles are crisp and fresh, and the bread tastes like it was baked by the Pacific--moist and yet crunchy on the outside. <br />
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But there's more to come. Salad or soup (weigh homemade dressing and croutons v. deliciously comforting thick soup...) and your entree. In my younger years, I always ordered steak here, but Doug and I haven't been so hot on red meat lately, so he got the fried chicken, and I got a vegetarian casserole (squash, cheese, corn...yum.)<br />
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I tell you all this because you can't go to Clementine's without getting a baked potato with your meal. Their potatoes are the one thing everyone in the restaurant raves most about--as they taste crispy, fried, soft, fluffy--all at once. Several fellow diners asked how they're made, and alas, it's a family secret. Each meal includes a slice of homemade pie (this is my kind of place--are you with me on this?!). Apple, rhubarb, pumpkin, four kinds of cream pie, cherry, peach...the list goes on. Made fresh each morning. Couldn't ask for more. Their meals and relish tray are standouts, but the pie finale is what really escalates each meal for me. <br />
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Well, our trip got turned around the next day unforseeably, and we never made it up north. So when I came back, I called Mom to get her take on these potatoes and how we might make them at home. Tonight, I tried my version of these, and voila, here it is. They were remarkably like Clementine's, though I know I'll never get the recipe just right.<br />
<br />
Baking potatoes<br />
Vegetable oil<br />
<br />
Preheat your oven to 400 degrees. Peel each potato and rub generously with oiled hands. Prick with knife and place on lined baking sheet in oven. (I know--baked potatoes without peels sounds strange, but trust me. You'll never go back.)<br />
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Bake until potatoes are crispy outside (should be hard to pierce) and tender inside (about 45 mins to an hour, depending on size of potatoes).<br />
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Remove from oven and serve immediately. If you cover these or wrap them at all, they'll get soggy. Serve 'em fresh. While we enjoyed these immensely with just sour cream and butter and salt and pepper, it seems they'd also be great sliced into coins and served as breakfast potatoes or coined and then topped with a variety of toppings for appetizers. These are just thoughts. <br />
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Even without the pie finale, this brought our favorite restaurant home and made us long even more for the road trip we haven't yet had.Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-17664886995997891162011-04-15T20:30:00.000-07:002011-04-15T20:30:58.121-07:00Easter Cuppies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9Gy8WGE41IPhTssLzB29TEgseFJRulbNp9Od-I0drJxQ6h7ancM6t03PHIw9I9hddpkLkvCWM0DEu5adQYfzaByzFV2aJvKGEwQpmbM-f4RGWBzhsoD4UfRR8JybX32zlMu84W6SxdKG/s1600/cuppies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9Gy8WGE41IPhTssLzB29TEgseFJRulbNp9Od-I0drJxQ6h7ancM6t03PHIw9I9hddpkLkvCWM0DEu5adQYfzaByzFV2aJvKGEwQpmbM-f4RGWBzhsoD4UfRR8JybX32zlMu84W6SxdKG/s1600/cuppies.jpg" /></a></div><br />
My mom carries on her grandmother's Easter cupcake tradition, and this year, she and I made a trial run batch of them together. (As if they might turn out badly...better make a test batch just in case...) When I was a kid, these cupcakes were among my favorite, as I'm a huge fan of white cake with sprinkles, of funfetti, as the boxed mixes call it. <br />
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Enjoy.<br />
<br />
1 box white cake mix<br />
1/4 c. sprinkles or rainbow jimmies<br />
Egg, oil, and water according to box mix<br />
Homemade white buttercream (powdered sugar, milk, butter, vanilla)<br />
Coconut<br />
Green food coloring<br />
Jelly beans<br />
<br />
Prepare white cake mix according to box directions, adding in sprinkles or jimmies. Drop batter into lined muffin tin, and bake according to box instructions. Alternatively, you could use a funfetti cake mix--not quite as fun, but hey, it works. <br />
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While the cuppies are baking, make your buttercream, tinting it light green with food coloring. Remove cupcakes from oven, and let them cool. Put about 1 c. cocnut in a jar and drop in 6-7 drops green food coloring, or as much as you want to make it your preferred shade of green. Shake vigorously to disperse color. Pour into shallow dish or pan.<br />
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When cuppies are cool, frost generously (or not so generously if you prefer the cake, as my mom does) with frosting. Dunk frosted cupcake in coconut. Then place 3 jelly beans on top. I suppose you could add a marshmallow character on top if you like, but they're not my thing. It would look cute to see it watching over the egg, I suppose. <br />
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These are such a fun tradition for us--it's not about the chocolate at Easter in our family. :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakRJQJExnfSs8_dnJ5KayR-p0NUSF1wAxlAg1tecC_9ofCNbAw_CbH4ulQpUnjJn35cjhEGhmV5w9DeepaonQFw3Dr_TIlSbcYMB6i_cT-x3KQuo1vjrQf5CX5ClQ3V3reXcQ7ipgW1MC/s1600/cuppies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakRJQJExnfSs8_dnJ5KayR-p0NUSF1wAxlAg1tecC_9ofCNbAw_CbH4ulQpUnjJn35cjhEGhmV5w9DeepaonQFw3Dr_TIlSbcYMB6i_cT-x3KQuo1vjrQf5CX5ClQ3V3reXcQ7ipgW1MC/s1600/cuppies+2.jpg" /></a></div>Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-85880575594206737782011-04-05T21:34:00.000-07:002011-04-05T21:34:23.569-07:00Chocolate Peanut Butter BallsMany years ago, I started a little something serious with chocolate peanut butter balls. A wonderful coworker always brings these to holiday Christmas party potlucks, friends make them....they're a big deal in my world. <br />
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If you haven't yet had the pleasure, let me introduce you to your new favorite sinful treat. Peanut buttery. Crunchy. Salty. Dark chocolatey. Yum.<br />
<br />
3 c. crisped rice cereal<br />
1 c. powdered sugar (a little more or less depending on how sweet you prefer it)<br />
1 1/4 c. natural peanut butter/almond butter (I mixed the two--up to you. You could use regular, I suppose.)<br />
Good grind of fresh sea salt<br />
1 stick butter<br />
3 c. extra dark chocolate chips (we used Guittard)<br />
<br />
Melt butter in microwave in big glass bowl. Add in sugar, cereal, peanut butter, and salt. Mix well to combine. Form into balls (or eggs for upcoming Easter). Lay balls or eggs on waxed paper lined cookie sheet. Freeze for 30 mins. <br />
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Melt chips in glass bowl in microwave, using lower heat and short intervals between stirs. Remove treats from freezer and dip into bowl of chocolate to coat completely. Note: You want a high quality chocolate chip on this, or you may have mixed melting results. I know many use some shortening or similar to add to chocolate to make it smooth and satiny for dipping, but I just dip the treats into straight chocolate. <br />
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The main difference here is that mine look matte when finished and the others look shinier and more professional. My feeling? They're not going to be around long enough to observe how glossy they are, right? Still, if you're taking them to a gathering...<br />
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Place dipped balls/eggs back on waxed paper sheet and put into fridge to harden several hours or overnight. When you're done, you'll have several dozen glorious chocolate candies to share at your next family dinner or potluck. These are the very best peanut butter and chocolate can be together, if you ask me. <br />
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Hope you try them soon--people will be begging you for the recipe and suspiciously forget all about certain peanut butter eggs that are in check out lines this time of year. Enjoy!Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-59803097322546968922011-04-03T21:22:00.000-07:002011-04-03T21:22:49.429-07:00Tortilla SoupIf you read this blog regularly (I know, it's just my parents who do this...), you know that we love soup. One of our favorites is chicken tortilla. It's always a bit different, as each pot of soup is a work in progress right up until the last, but here's the basic recipe we use.<br />
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1 white onion, chopped<br />
3 ribs celery and its leaves, chopped<br />
3 carrots, peeled and chopped<br />
1 red pepper, chopped<br />
Salt and pepper<br />
4 chicken bouillon cubes and 5 c. water, or 5 c. chicken stock<br />
2 T. dried cilantro<br />
2 T. dried parsley<br />
1 t. dried garlic<br />
1/2 t. dried cumin<br />
Dash chili powder<br />
Pinch red pepper flakes<br />
Dash cayenne<br />
1 c. fresh salsa<br />
1 can corn, drained<br />
1 can pinquitos, drained<br />
2 packets hot sauce (is this ghetto? I love adding this to soups!)<br />
2 c. cheese, shredded<br />
1 avocado, diced<br />
3 c. crushed tortilla chips<br />
4-5 chicken breat tenders, optional<br />
<br />
Mix onion, celery, pepper, carrot, spices, and water in stock pot. Add chicken bouillon or stock. Boil for 25 mins. Add salsa, corn, beans, and hot sauce to pan. Cook another 5 mins. If you want, you can throw in 4-5 chicken breast tenders when you start the vegetables. Sometimes we do, and sometimes we don't. If so, take those out and shred the meat, returning it to the pan to cook for another few minutes.<br />
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Remove soup from heat and serve with cheese, avo, and chips. Some like to add sour cream, but we usually don't. This soup never fails to make the evening--it's so hearty and warm.Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-34265811372212522482011-04-03T21:14:00.000-07:002011-04-03T21:14:48.594-07:00Chocolate LollipopsAround Christmas, we bought some fancy chocolate from a chocolatier, and Doug made dipped pretzels that were absolutely delicious. So encouraged were we by this exciting chocolate development that we've since made a few batches of chocolate lollipops. We took our cue from Ina Garten on this one, and boy, was it a good decision. <br />
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The only problem with these is that they're not the size of my head.<br />
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Chocolate Lollipops<br />
<br />
3 c. good quality chocolate morsels (we used Chuao) -- don't use chips--they don't melt well<br />
Chopped nuts<br />
Chopped dried fruit<br />
Lollipop sticks<br />
Cellophane bags and ties<br />
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Feel free to make this with dark, milk, or white chocolate. We prefer dark and white so usually go with those. Melt the chocolate in 30 second microwave intervals. If you're using good melting chocolate, this should be easy to do within a minute and a half. If you try this with chips, you'll probably get a dry, goopy mess. You're going for a silky, satiny texture with the chocolate. Higher quality is always better here--I say, better to have fewer lollipops that all taste delicious than more that taste like cheap chocolate. Right?<br />
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While the chocolate is still warm, use a spoon to drop it into disc shapes on a wax-paper lined cookie sheet. Twirl the stick in the base of each disc while the chocolate is still warm. Working quickly, drop your choice of dried nuts and fruits onto each disc. My favorite is pistachio with dried cranberries or cherries. White chocolate is great with dried blueberries and macadamia nuts. Cashews and dried apricots are good on either. We prefer salted nuts to raw ones, but it's up to you. Then place lollipops in freezer to set. <br />
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After about 45 minutes, pull each lollipop out and wrap individually in bag with a tie. I got the sticks, bags, and ties back at a cake shop several years ago and still have them leftover. You could probably find them there or at Michaels. What we love about these is how impressive they look once they're done. We store ours in the freezer and pull out for company. Not really. They don't last that long.<br />
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This recipe could make you 10-15 pops, depending on how big you make yours. Enjoy!Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-80726346448916828812011-03-28T13:31:00.000-07:002011-03-28T13:31:39.918-07:00Bean Soup<div class="separator" style="clear: both; text-align: center;"></div><br />
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I'll preface this post by telling you honestly that I'm not one of those cooks who gets something going early in the morning and labors over it all day. However, Doug and I were fascinated by a bulk bin of dried beans at the market last week, so we decided to get a few pounds and make bean soup. How gorgeous are all those colors?!<br />
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The first thing you need to know about bean soup is that if you're using fresh beans, you do not need to do any presoaking, tearing your hair out the night before, letting things sit in water, etc. If this urban soaking myth was true, rest assured that beans wouldn't be in my pantry. Rather, making bean soup is prettay, prettay simple.<br />
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And let's face it: At a cost of around $4 for a big soup kettle full of hearty soup, this is a protein-rich, soul-warming dinner. <br />
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2 1/2 lbs. dried beans (we used a mix of beans, but you could use just one if you prefer)<br />
1 whole onion, diced<br />
4 carrots, chopped<br />
4 ribs celery, chopped<br />
4 bay leaves<br />
3 large chicken bouillon squares (those ones that are flat and large, not the perfect square small ones)<br />
Water, salt, and pepper to taste<br />
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Rinse and drain the beans, picking through them to look for anything that shouldn't be there. (Not like an elephant is going to hop in your colander, but you know what I mean.) Place beans, vegetables, and bay leaves in a large stockpot with enough water to cover them. Bring to a boil, and then turn down to med-low heat. <br />
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Simmer for 1 1/2 to 2 hours on the stove, checking every half hour or so to make sure you don't need more water. When the beans are tender, add bouillon, salt, and pepper to taste. It's important not to add this early on, as the salt in these spices could keep your beans from softening. <br />
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When we were satisfied with the taste, we boiled a small kettle of rice so we could put a scoop on top to complete our bean protein. Then we removed the bay leaves and served the soup. I added a little ketchup to my bowl--family tradition. Doug thought that was ridiculous. <br />
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But I'll tell you what--this soup is delicious and filling. I couldn't even finish my bowl. Bean soup is something we don't make nearly enough, but it's such a nice addition to our monthly dinner repertoire. The next day, you can heat leftovers up and add a little chicken stock to thin the soup out (if you want). <br />
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I think this soup, after thickening overnight, would be a delicious burrito filling with some additional spices added....or great mashed up as refried beans. These are just thoughts. Lots of possibilities!Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-44296631279801843232011-03-28T13:16:00.000-07:002011-03-28T13:32:17.777-07:00Boysenberry Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFhDHitKm5Ik-cE76tMq-5ug3EkB1U7m3Y5mlVDlwt9807-wWSYVuJbN_7Oc7k0Ut139Z42SqxrTC1wmZW48TwGOUNHlILmC3q-xxd7OKABMRfqiieqH3P7xyJslR9X5Lrq0S7XCyK_ox/s1600/boysenberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFhDHitKm5Ik-cE76tMq-5ug3EkB1U7m3Y5mlVDlwt9807-wWSYVuJbN_7Oc7k0Ut139Z42SqxrTC1wmZW48TwGOUNHlILmC3q-xxd7OKABMRfqiieqH3P7xyJslR9X5Lrq0S7XCyK_ox/s1600/boysenberry.jpg" /></a></div><br />
My parents have always had boysenberry bushes. What a treat it is to enjoy those fresh berries right off the vine, still warm from the sun. My mom, never one to let a good crop go to waste, has taken to freezing sheet pans of these berries for future pies, ice creams, and smoothies. I'm not sure that anything excites my dad quite as much as a boysenberry treat my mom's made. <br />
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A few nights ago, we made a delicious homemade ice cream with some of these frozen berries. The story goes that my mom took this ice cream to a potluck years and years ago and that it inspired one of the guests to go home and plant boysenberry bushes so he could make his own. I can see this happening. <br />
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Here's our boysenberry ice cream. We have this theory that if we eat homemade ice cream, no chemicals, no preservatives, that it's "good for us." After all, it's natural, right? Cream, sugar, milk, berries...health food!<br />
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1 1/2 c. frozen boysenberries<br />
2 c. whole or 2% milk<br />
1 c. whipping cream<br />
1/2 c. granulated sugar<br />
1 carton Yoplait Boysenberry yogurt (red label)<br />
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Put half the berries in the microwave to defrost. Mash these up and cool them by adding the rest of the frozen berries (still whole) to this mixture. In a glass bowl, mix milk, cream, sugar, and yogurt. Pour into ice cream freezer. Start freezing according to manufacturer's direction. (We use one of those ice cream makers where you freeze the bowl and then bring it out for the 20-30 mins you need to make ice cream. Then you wash and refreeze--simple and easy!) No rock salt here.<br />
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As the ice cream is approaching finished consistency, add the berries to it and mix them all in. (Make sure they are entirely cool when you do this--they should be.) Then enjoy. <br />
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Picture this on homemade boysenberry pie. Oh boy. I suppose we could get our own ice cream maker and make these tasty concoctions at home, but the best part of it is gathering around with my parents to enjoy a family treat starring family grown fruit. Such a big believer in making the most of moments like these!Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-20453278139275290292011-03-28T13:07:00.000-07:002011-03-28T13:32:55.284-07:00Homemade Butter<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/AVvXsEiNx_JbFzWVinKCDzw2VkpIbVcXWHeXl0FeOSLblszyopAdk9R2jJvLjaALQWwRLIRJXeJX86r_JTnrmnN8niy0zlqrg_PDCK_rvr0CEyGYo12UJ1sb1Z2zgISw4U_D-nnn8vucp7ctS7e-/s1600/butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNx_JbFzWVinKCDzw2VkpIbVcXWHeXl0FeOSLblszyopAdk9R2jJvLjaALQWwRLIRJXeJX86r_JTnrmnN8niy0zlqrg_PDCK_rvr0CEyGYo12UJ1sb1Z2zgISw4U_D-nnn8vucp7ctS7e-/s1600/butter.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>When I was a kid, I remember one particular time that a group of us shook whipping cream in a jar to make butter. Then we put it on crackers to enjoy it. Something about this is still so memorable for me. Of course, Doug has been incredulous about this memory and the idea of homemade butter.<br />
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So the other night, my mom gave him a jar and some whipping cream and salt to try it for himself. Five minutes of hard shaking later, he had a big pat of butter. We drained off the whey (I guess thriftier people do something with this too), and enjoyed it on LM banana bread. What a treat! Tastes just as good as German butter in the middle of Berlin!!<br />
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Doug is now going to make all our butter from scratch. We may even rig him up to a bicycle and do some home churning on a large scale. Just kidding. My dad was thinking of taking this idea to his mentoring group, giving the kids a chance to make butter to put on some bread or tortillas. <br />
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Nice to rediscover some of life's simplest pleasures, isn't it?Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-17675294324940718482011-03-23T19:48:00.000-07:002011-03-28T13:36:49.164-07:00Burgers and Fries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO46JB9RtTczUmbEmz_7OujqQZsKUbMzHE9ix8rWfXJjrv9-S1wJkuTJRM5EJKugBiR6KCSazuTdWsB9PMXJZmH4EC8S9zMMXC3fBJ2HAc24UdDibzd_fhWiauTY9O9x7Lm0qtKQK6KZJm/s1600/burger+and+fries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO46JB9RtTczUmbEmz_7OujqQZsKUbMzHE9ix8rWfXJjrv9-S1wJkuTJRM5EJKugBiR6KCSazuTdWsB9PMXJZmH4EC8S9zMMXC3fBJ2HAc24UdDibzd_fhWiauTY9O9x7Lm0qtKQK6KZJm/s1600/burger+and+fries.jpg" /></a></div><br />
I suppose this looks kind of tan and brown in the pic, but we're fascinated by our crinkle cutter. So there you have it. Doug made us turkey burgers and fries tonight for dinner. Boy, were they delicious. My only contribution to the meal was mixing ketchup with jalapeno ranch dressing as a dip for the fries. That was even better--<br />
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The excitement never ends over here. :)Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-81304913396670204292011-03-22T21:15:00.000-07:002011-03-28T13:33:32.236-07:00Curry Broccoli ChickenEvery family has "that" casserole that may not sound so great but is absolutely genius when you taste it. In my family, it's our curried broccoli chicken. Few things make me so happy after a long day, and while this is a family staple that's been passed from cook to cook, the basic recipe is always comfortingly familiar.<br />
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We all have a few variations on this theme, but here goes it:<br />
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14 boneless, skinless chicken tenders, cooked<br />
2 crowns broccoli, chopped into florets and steamed<br />
2 cans cream of chicken soup, condensed<br />
Juice of 1 large lemon (to taste)<br />
1 c. mayo<br />
1 c. sour cream<br />
1 c. parmesan cheese<br />
Curry powder to taste<br />
Big crock of steamed rice (10-15 cups, depending on how much your crowd likes rice.)<br />
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Mix soup, lemon juice, mayo, sour cream, cheese, and curry powder to form a sauce. Arrange broccoli and chicken in greased 13 x 9 pan, and pour sauce over top. Bake in 350 degree oven for 35-45 minutes or until bubbly. Warning: This is going to be cheesy and creamy.<br />
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Serve chicken mixture over rice, perhaps with a lovely green salad. Yum!! Sometimes, I vary this recipe a bit and add in other mixed veggies (carrots, peppers, and spinach, for example). Other times, I use lower fat mayo and sour cream and soup mix. Sometimes, we eat it with brown rice or over noodles. You get the idea--curry, lemony delight....can't go wrong. <br />
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My recommendation: Enjoy this dish and its many variations, and get some fresh curry powder! This will be one of those family favorites you won't be able to stop eating. Enjoy.Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-84662257823356657702011-03-22T21:08:00.000-07:002011-03-28T13:33:55.299-07:00Dulce De Licious Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fmeXqe25ad_8HchZz5WW0gnTend0p7muxLc_h_gDad0EhxZob0uddKJJzde7sxXgFJ4VPQSdX0I8MuMN6t9e3Jqar8B1TGU0vdmyiznaeORl16d2WDv4dufBkY1HPBid6Uudnrpr8P9-/s1600/ice+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fmeXqe25ad_8HchZz5WW0gnTend0p7muxLc_h_gDad0EhxZob0uddKJJzde7sxXgFJ4VPQSdX0I8MuMN6t9e3Jqar8B1TGU0vdmyiznaeORl16d2WDv4dufBkY1HPBid6Uudnrpr8P9-/s1600/ice+cream.jpg" /></a></div>A week or so ago, we had pizza and frozen yogurt. Doug inspired me with his dulce de leche froyo (I hate that term) topped with slivered almonds. However, it gave me the idea that we too could make this rich, creamy caramel concoction at home and have our own dulce deliciousness.<br />
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Now, I didn't know what dulce de leche was before about a week ago, but apparently, it's really sweet syrup boiled down from milk. We found Goya brand dulce de leche in the market, and it's a thick caramel syrup that looks like a sugar coma waiting to happen. It's delicious. Really my kind of stuff, as it turns out. And I'm not generally a fan of anything caramel.<br />
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So we made some ice cream in my mom's ice cream machine this weekend. Boy, it was tasty. <br />
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2 c. whole milk<br />
1 c. heavy cream<br />
3/4 c. dulce de leche (make sure it's thick and legit, not sauce or thin syrup)<br />
1/8 t. real vanilla extract<br />
Sprinkle salt<br />
2 1/2 c. toasted, salted slivered almonds<br />
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Combine first five ingredients in a sauce pan and heat on medium just until dulce de leche melts. Stir with a whisk. Cool mixture in fridge until it's cold. (This is important--you don't want to work with this hot in your ice cream freezer--it won't freeze.) That was the voice of experience speaking.<br />
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Pour chilled mixture into ice cream canister and freeze according to manufacturer's directions. When ice cream is about the consistency you're looking for, add 1/2 the almonds and mix in well. Serve with garnish of more slivered almonds on top. Go heavy on the almonds--texture is half of this experience.<br />
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We love that this ice cream isn't too sweet--other recipes out there will have you using a whole jar of dulce de leche, and I experimented with much less so as not to make it too sweet. As I often say, have fun with it. Once you get the container of mlik, quart of cream, and jar of dulce de leche home, you can make this recipe twice, and believe me: You'll want to. <br />
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Here's to starting off spring with ice cream!!Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-70228311554217173542011-03-13T10:45:00.000-07:002011-03-13T13:53:31.780-07:00Homemade Granola<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73iu9RTL-RCDXNkghIWvwgt7JrCvotVN4BAiK28dI4nHvsXoHA73Y6FkmcyEV3o-4u_hCmzCZpJlWNGg6syh6_Mh0RBiO0pvzOU9YX4EWeINF_EDzNJnJRq2gsdmYvlRt8EIG1OkkVs_E/s1600/basket.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73iu9RTL-RCDXNkghIWvwgt7JrCvotVN4BAiK28dI4nHvsXoHA73Y6FkmcyEV3o-4u_hCmzCZpJlWNGg6syh6_Mh0RBiO0pvzOU9YX4EWeINF_EDzNJnJRq2gsdmYvlRt8EIG1OkkVs_E/s1600/basket.jpg" /></a></div>One of our close friends is celebrating a birthday today. He appreciates homemade just as much as we do, so we decided to make him a breakfast in bed gift basket. "Spring forward" mornings are some of the best days to lounge in bed reading (or blogging). <br />
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With that in mind, we packed a sturdy basket with two magazines, a bottle of sparkling mineral water, assorted fresh fruit, a quart of fresh-squeezed tangerine juice, a quart of homemade granola, a half pint of fresh pineapple jam, one loaf of sourdough bread, and a bag of Starbuck's coffee. I found myself wanting a breakfast in bed basket by the time we were through. Just add some milk and a few pats of butter, and you don't have to go too far for an instant vacation.<br />
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While we always love fresh tangerine juice (makes you forget your love affair with orange juice!), the real star of this basket has to be the granola. Ina Garten was my inspiration on this one, but we tweaked the Barefoot Contessa's idea quite a bit to make our own granola that will now be a household staple. Doug couldn't stop eating it off the tray yesterday!<br />
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Homemade Granola<br />
<br />
2 c. old fashioned oats<br />
1/2 c. chopped almonds<br />
1/2 c. chopped pecans<br />
1/2 c. dried cranberries<br />
1 c. sweetened, shredded coconut<br />
6 T. canola oil<br />
2 T. agave nectar<br />
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This is so simple: Mix it all together in a big glass bowl and then spread onto greased cookie sheet. Bake in 350 degree oven for 20 minutes, mixing with a spatula every five. This made about a quart and a half of granola all said and done. (I'm guessing here--we packed a quart jar for the basket and Doug ate a few generous handfuls.)<br />
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This came out wonderfully. Toasty, slightly sweet, and very comforting. When I've seen Ina make granolas on her show, I've always thought it looked too fussy when you could go buy a package of Quaker at the store. But I couldn't believe how easy this was to make and how astoundingly good it tasted--so much better than chemical cereal from the market. Even better, we eliminated Ina's sweetener (honey) and added our own (agave, and much less of it!). <br />
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Now we're eager to try all sorts of fruit/nut combinations with our base recipe: dried mango and chopped macadamias; dried apricots, almonds, and cashews; dried cherries and almonds; raisins, almonds, and pecans. I'll also probably experiment with unsweetened shredded coconut in the near future, as I have about three cups of it in the pantry. You get the idea. <br />
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Here's to milestone birthdays and to springing forward with wonderful new traditions!Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-65470961820458626922011-03-11T18:51:00.000-08:002011-03-13T13:58:42.224-07:00Broccoli Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NZJv4IinnzHsuuNvZAkM1MXNWd7IP2VCOhHkwo_KzXedOlP9KBXynfi3v0JAldhgg68qqRfVDYO2Q9NkECnyB6oc8h5W4L3qiySfr8EWYnCUYZa4BP3R2q8NxOCGE6qLYxGExi9oBxuo/s1600/broccoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NZJv4IinnzHsuuNvZAkM1MXNWd7IP2VCOhHkwo_KzXedOlP9KBXynfi3v0JAldhgg68qqRfVDYO2Q9NkECnyB6oc8h5W4L3qiySfr8EWYnCUYZa4BP3R2q8NxOCGE6qLYxGExi9oBxuo/s1600/broccoli.jpg" /></a></div>Ironically, back when I was really thin (yes, there was such a time), I didn't like salads too much. Now that I'm not so thin anymore, I love them. Why things work out this way, I do not know. <br />
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Now, one of my by far favorite treats is broccoli salad. Our good friend made us some recently, and hers is my favorite broccoli salad in the world. She says she uses Souplantation's recipe as a base, but subs in different vinegar. I don't know--I love Souplantation's broccoli salad, and my friend's is so much better. <br />
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This is how she made it recently, which is very similar to <a href="http://www.food.com/recipe/souplantations-joans-broccoli-madness-salad-sweet-tomatos-288835">Souplantation's</a> recipe:<br />
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Salad<br />
1 bag precut broccoli<br />
1/3 c. raisins<br />
Optional: red onion, sunflower seeds, bacon crumbles (she usually adds these)<br />
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Dressing<br />
<br />
1 c. mayo<br />
1/3 c. sugar<br />
2 T. white wine vinegar<br />
<br />
Mix salad ingredients and dressing separately, and then combine in large glass bowl. Serve right away or let sit for up to a day. (Souplantation calls for apple cider vinegar--I think vinegar choice must be key to this recipe. Just a guess...)<br />
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My mom makes it very similarly, but she sometimes adds dried cranberries. She uses red vinegar. I always make mine a little differently. <br />
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Salad<br />
<br />
2-3 broccoli crowns, chopped (or 1 bag precut broccoli)<br />
1/2 c. bacon crumbles<br />
1/4 c. thinly slivered red onion<br />
1/2 c. chopped cashews or almonds<br />
1 c. chopped red grapes<br />
<br />
Dressing<br />
<br />
1/2 c. cashews<br />
Juice of a lemon (to taste)<br />
Sprinkle of minced garlic<br />
Water (to desired consistency)<br />
Drizzle honey or agave for sweetness<br />
Salt and pepper<br />
<br />
Blend dressing ingredients, adding water to taste. Mix with salad ingredients in a large bowl. Best let to sit for several hours before serving. This is a twist on a raw recipe (notice the lack of mayo), and we honestly like it just as well as we like the full mayo version.<br />
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What's fun about this salad is how versatile it is. It can be a whole meal with crackers, a side, or one of several salads offered buffet style for a lunch. Enjoy!Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0tag:blogger.com,1999:blog-3354794004997354177.post-77169044655379767162011-03-08T17:09:00.000-08:002011-03-08T17:09:11.891-08:00Spicy Vegetable SoupEven though it's starting to warm up in Southern California, I still think of this time of year as "soup days." If you were fortunate enough to grow up in a family where homemade soup graced the table in these cold wintry months, you know just what I mean. There's nothing so comforting as fresh soup simmering away on the stove. <br />
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In my family, soup is different every single time we make it; there are no recipes. There are ideaas and there are full fridges and pantries with unique ingredients every time. One of my fondest memories with Doug is making split pea soup together on Christmas Eve four years ago (yes!)with a bottle of wine, some music, and ample tasting spoons. Then I fell asleep while he tended to it. (Not sure how the soup took long enough to warrant a nap, but it did.) <br />
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Growing up, I used to boast that my dad could make chili. It didn't occur to me until years later that he warmed it from the can. Dennison's. Yum! But same story--soup on the stove = good times.<br />
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Yesterday, I took the day off and treated us to homemade soup that was just right. Slightly spicy, it had a bit of this and a pinch of that. My deal is building layers of flavor into soups and stews--a tablespoon of this and that makes all the difference.<br />
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So I give you...Spicy Vegetable Soup, 3/7/2011 style:<br />
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Spicy Vegetable Soup<br />
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1/2 large cube chicken bouillon (I buy the huge package of big squares that are the equivalent of four little cubes each)<br />
4 c. water<br />
1 can white beans, rinsed<br />
1 can Italian style stewed tomatoes, chopped, with juice (can puree these)<br />
1 whole white onion, chopped<br />
4 chopped, peeled carrots<br />
1 t. minced garlic<br />
4 T. chopped, dried parsley (went a little overboard here but loved the results)<br />
1 chopped large zucchini<br />
2 t. Italian seasoning<br />
5 stalks celery, chopped<br />
1 monster potato, peeled and chopped, or 2 large potatoes peeled and chopped<br />
Salt and pepper to taste<br />
Three dashes ground red pepper<br />
1 c. dried rotini pasta<br />
1 T. salad dressing (I used Greek Feta)<br />
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Put water, bouillon, and all vegetables except tomatoes and zucchini in large soup kettle. Add spices. Bring to boil and continue boiling for 25-40 mins with lid on. (I boil my soups!) Remove lid and add zucchini, tomatoes, beans, salad dressing, and pasta.<br />
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Cook until pasta is tender. (If you anticipate having leftovers and don't want your pasta soggy the next day, cook it separately and add it to each bowl to mix into soup.)<br />
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Serve with a good piece of sourdough (maybe some pineapple jam?!) and a little grated parmesan on top, if you like. Sometimes, I add shredded parmesan into this soup, but that makes it a little more minestrone and a little less vegetable-y to me. Semantics, I suppose.<br />
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Nothing like a comforting vegetarian meal to make the day feel special! We didn't take any pictures--it's soup. You've seen it before. :) <br />
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What do you add to your veggie soup to make it special?Little Chickyhttp://www.blogger.com/profile/09091227956765377677noreply@blogger.com0