tag:blogger.com,1999:blog-46869866565404335292024-03-05T08:15:45.232-06:00Saute AwayAll Food, All the TimeSarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.comBlogger121125tag:blogger.com,1999:blog-4686986656540433529.post-44458770478689233672014-04-08T17:12:00.001-05:002014-04-08T17:12:06.155-05:00Lemony Asparagus SaladAh Pinterest. I found this delicious looking asparagus salad on there a few weeks back. Asparagus is in season so I kept meaning to make it to go with dinner. However, I never seemed to be ahead of the ball enough to make it happen. This weekend I got all organized and decided it needed to happen for Monday lunch, so I made it happen. <div><br></div><div><b><u>Adapted from WholeFoods </u></b></div><div><br></div><div><b><u>Ingredients</u></b></div><div>1 bunch asparagus</div><div>4 garlic cloves, minced</div><div>Juice of 2 lemons</div><div>1 tbl honey </div><div>1 tsp stone ground mustard</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Fresh mint, minced </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><u><b>Methods</b></u> </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1. Start by chopping the tips off of the asparagus and throwing them in a bowl. Next, I quartered the asparagus, although in retrospect I would have just coarsely chopped it. Blanche the asparagus for less than a minute. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2. Meanwhile combine the remaining ingredients in a bowl as dressing. Toss the asparagus with the dressing and enjoy. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I enjoyed mine as a Meatless Monday lunch with a ton of feta. It seemed to call for feta. Deliciously lemony and minty with my feta. Looking forward to trying this again! </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIoUP58xIYuFV_sWXFgc7mzZ9CBe5AaAdbJiXqPlb-mkwxW3BNfJp0aoarymsgEGbHLA4w0Pygsw86Pwa6IEZO38oK9IkSTUQz6yFVqdvrWIAEBNoaaWtryTsy1U517CP7BMbGemNLA/s640/blogger-image-1010298951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIoUP58xIYuFV_sWXFgc7mzZ9CBe5AaAdbJiXqPlb-mkwxW3BNfJp0aoarymsgEGbHLA4w0Pygsw86Pwa6IEZO38oK9IkSTUQz6yFVqdvrWIAEBNoaaWtryTsy1U517CP7BMbGemNLA/s640/blogger-image-1010298951.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8D0yDhT3nCPDxLPau9zbwzlWZlBxrtr27fOpPnq63MSk_aJ7B7NTRqwMTkbXxDF3MORlRpmvepR5I0_MCsfpY2SV0IL5KS8xx8Kz25oHSHEq7YOMGvFwZzEoz2vdu_iT-UMufdWAWYA/s640/blogger-image-1159752338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8D0yDhT3nCPDxLPau9zbwzlWZlBxrtr27fOpPnq63MSk_aJ7B7NTRqwMTkbXxDF3MORlRpmvepR5I0_MCsfpY2SV0IL5KS8xx8Kz25oHSHEq7YOMGvFwZzEoz2vdu_iT-UMufdWAWYA/s640/blogger-image-1159752338.jpg"></a></div><br></div><br></span></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-68393592787053513232014-03-16T17:05:00.001-05:002014-03-29T20:49:10.786-05:00Smokey Weeknight ChiliLast year I got a free subscription to Better Homes and Gardens at the Home Show. I didn't make it to the Home Show this year, so I guess I can say goodbye to BHG. I like it, but not enough to pay for it. I find that most of what I got out of the magazine was recipes or garden tips. Occaisionally I saw things for the home, but never wanted them for the house enough to go find them. However, I did find some tasty recipes, including the basis for this vegetarian chili. <div><br></div><div>David would argue that this is not chili in the eyes of the International Chili Cookoff world since it had no meat. I would argue that his opinion doesn't count since he is a meat-and-starch-a-tarian. We agree to disagree and we both ate this chili and enjoyed it (although he may have beefed his half up with meat :) )</div><div><br></div><div><b><u>Ingredients</u></b></div><div>1/2 Cup dried garbanzo beans </div><div>1/2 Cup dried chick peas</div><div>1 small can tomato sauce</div><div>1 tbl cocoa powder</div><div>3 tsp brown sugar </div><div>1 tbl chili powder</div><div>1 can diced tomatoes </div><div>1 green pepper, chopped</div><div>1 tbl oil</div><div><br></div><div><b><u>Methods</u></b></div><div>Soak the beans overnight and cook thoroughly, ahead of time.</div><div><br></div><div>The Monday we ate this I started out by chopping up a green pepper and cooking it for few minutes in oil to soften it. Next, I combined the all of the remaining all remaining ingredients except for the tomatoes. At this point we split the mix in half. David added ground beef to his half and I stayed meatless by adding the peppers and tomatoes to mine. Simmer until cooked and serve with cheddar cheese and chunks of avacado. </div><div><br></div><div>I thought this was an incredibly filling meal. BHG claimed it was was smokey and easy, I would have to agree. I really liked this and it would be worth repeating for a quickly healthy meatless meal. For now in looking forward to the last serving sitting in my freezer for lunch one day. We can repeat our definition of chili quabble again now that we've actually eaten this version. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQCVx21EOoR70u1SzZqdVZA4lwZaPwjvoNvbQFiSW75ksDzNCWzt7OCflmdDcajUhBk5_Yo-SYMbbs9So9w0km9yC8iXJb5vCW9bKVi55uiAZktVg-GwinQ8VlWXUF-hZA1wmA9gzqg/s640/blogger-image--3498072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQCVx21EOoR70u1SzZqdVZA4lwZaPwjvoNvbQFiSW75ksDzNCWzt7OCflmdDcajUhBk5_Yo-SYMbbs9So9w0km9yC8iXJb5vCW9bKVi55uiAZktVg-GwinQ8VlWXUF-hZA1wmA9gzqg/s640/blogger-image--3498072.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDF3oaA3R3d-fBnUin1SnDzwgem8304x2P7e1kYZASa1is8ofr_T-Bw-GeoZNSFCcTbjZDHT5wQ2R-PaaDOHMObftL_0tIqMU-wr5sgc7A1_V0kAhD4O0FETHjpHpaqj7-qrmF6DxGag/s640/blogger-image--1653256228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDF3oaA3R3d-fBnUin1SnDzwgem8304x2P7e1kYZASa1is8ofr_T-Bw-GeoZNSFCcTbjZDHT5wQ2R-PaaDOHMObftL_0tIqMU-wr5sgc7A1_V0kAhD4O0FETHjpHpaqj7-qrmF6DxGag/s640/blogger-image--1653256228.jpg"></a></div><br></div>Ps now you know my secret methods for incorporating produce into my culinary world while making food Mr. Meat finds acceptable. </div><div><br></div><div><br></div><div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-13747169238085175212014-03-14T05:21:00.001-05:002014-03-16T17:04:22.773-05:00Turkey Parmesan MeatballsMeatball madness has been taking the country over. Here in the 'Burgh a new meatball joint finally opened up downtown and everything (it exceeded my months of expectations, btw). While on Pinterest I ran across a recipe for Parmesan meatballs that caught my fancy. This is my spin on the Meatballa alla Parmigiana from I Breathe I'm Hungry<div><br></div><div><b><i>Ingredients</i></b></div><div>9 oz ground turkey</div><div>Parsley to taste, chopped</div><div>1/3 cup grated Parmesan cheese</div><div>1/3 cup Italian breadcrumbs</div><div>1 large egg</div><div>1/2 tsp salt</div><div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/4 tsp dried oregano</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/4 tsp garlic powder </div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/4 cup warm water</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Pepper to taste</div></div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></div><div>1 cup spaghetti sauce</div><div>3-4 oz fresh mozzarella cheese</div><div><br></div><div><br></div><div><b><i>Methods</i></b> </div><div>Combine the turkey, Parmesan, breadcrunbs, egg, and seasonings and form into balls (I made 13). </div><div><br></div><div>Place the meatballs on a baking sheet and bake for 20 min at 350F. Next cover each meatball with about a tbl of Sunday gravy and too with a small slice of fresh mozzarella. Bake for 20 minutes at 350 until warm and melty and delicious!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTm2ssvYrpnk0e0zQE2Pz0e5opeGkNey2EO4WCt1RktPive4tnT2IVIrQaZ6P28G_HcD59mA5BuyWMwgj2Qh0DVxt4AuaXCGMF-FxAQMHgNnT5G1iEJRLSunGSwmnJ5gznhtp0K1o5Q/s640/blogger-image--1835992457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTm2ssvYrpnk0e0zQE2Pz0e5opeGkNey2EO4WCt1RktPive4tnT2IVIrQaZ6P28G_HcD59mA5BuyWMwgj2Qh0DVxt4AuaXCGMF-FxAQMHgNnT5G1iEJRLSunGSwmnJ5gznhtp0K1o5Q/s640/blogger-image--1835992457.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYHmqODuFEyU_D8h5QnOJukZguVtQBjnY68hOi-Fdwv8crKsZDX__-rzBf_i_F3mKWAgHppfrzkOjevPZ-Tlq05WDJrr8G0ayGMoYoD7Ec3JAEnjWlSuRT_ul_52F7NlV8_9CMkVXrA/s640/blogger-image--851812332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYHmqODuFEyU_D8h5QnOJukZguVtQBjnY68hOi-Fdwv8crKsZDX__-rzBf_i_F3mKWAgHppfrzkOjevPZ-Tlq05WDJrr8G0ayGMoYoD7Ec3JAEnjWlSuRT_ul_52F7NlV8_9CMkVXrA/s640/blogger-image--851812332.jpg"></a></div><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>These turkey out awesome. We had them over pasta and I also enjoyed some asparagus. 4-5 meatballs made for an adequate size serving. They were super moist, as promised on I Breathe I'm Hungry. I used fresh mozzarella and that really showed taste-wise. These are definitely in the potential to repeat category, although it is pretty rare that happens ;). There are a lot more meatballs on my Pinterest that need to go through the rotation first. </div> </div><div><br></div><div><br></div><div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-59823129916294879062014-03-08T21:29:00.001-06:002014-03-09T16:56:14.648-05:00Thai Street Noodles -aka Drunken NoodlesFirst, work has been insane, as usual. So, I haven't been a good blogger. <div><br></div><div>However, I have still been cooking. I'm always reading magazines, flipping through cookbooks, and browsing Pinterest for inspiration. I made these "drunken noodles" based on a Pinterest find from popsugar (<a href="http://www.fitsugar.com/Healthy-Stir-Fry-Thai-Noodle-Recipe-16072881" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://www.fitsugar.com/Healthy-Stir-Fry-Thai-Noodle-Recipe-16072881</a>). </div><div><br></div><div>Ingredients</div><div>112 g whole grain vermicelli (2 servings)</div><div>10 oz ground turkey</div><div>1 head broccoli, chopped</div><div>Baby carrots, chopped</div><div>Onions and peppers to taste, diced</div><div>2 cloves garlic, minced</div><div>1 tbl olive oil</div><div>1 jalapeño minced</div><div>2tbl Shredded basil </div><div><br></div><div>Sauce Ingredients</div><div>1/4 cup low sodium soy sauce</div><div>3 tbl Sriracha Sauce</div><div>Juice, 1 lime</div><div>1/2 tsp brown sugar</div><div>1 tsp fish sauce</div><div><br></div><div>Directions</div><div>1. Start with sauteeing the garlic and jalapeño in 1/2 tbl of olive oil. Add the ground turkey and cook until no longer pink. Add the basil at the very end.</div><div><br></div><div>2. Meanwhile, boil water and cook noodles in another pot.</div><div><br></div><div>3. In a third pot, take the leftover olive oil and saute the remaining produce. If your home is not adverse to produce you can just take the turkey out of the pot and use that same pot for the remaining produce. Alas, that isn't our house.</div><div><br></div><div>4. Combine the sauce ingredients and add to the meat and produce pan. Cook on low for 2-5 minutes until warmed through. </div><div><br></div><div>5. To serve, mix all the ingedients and serve with extra lime wedges.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXn_mqFavzlt4HAgEcfdymUtGHiPFzKRmiLgFxFPebuersgW5qwj1q1EmsL9wk6xdFrcQCmYvsY-_b6yj64g4KzCs2YaoQrEZm-rYoUIJPTP9X7n-eh1-BSIj3iluSVIFB-RdYcmfrrA/s640/blogger-image-693876614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXn_mqFavzlt4HAgEcfdymUtGHiPFzKRmiLgFxFPebuersgW5qwj1q1EmsL9wk6xdFrcQCmYvsY-_b6yj64g4KzCs2YaoQrEZm-rYoUIJPTP9X7n-eh1-BSIj3iluSVIFB-RdYcmfrrA/s640/blogger-image-693876614.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Verdict: This was a winner. I was able to get three servins out of this for us, 2 for dinner and one for leftovers for lunch the following day. It somewhat filled my current Thai craving, although I still want to go over to the Thai Spoon for dinner one night soon. The noodles had plenty of limeyness and saltiness from the fish sauce. I expected it to be a different type of hot - the heat was hiding underneath the layers of flavor. David seemed to like his boring version without produce too. I bet it is even better with rice noodles in the traditional style. </div><br></div><div><br></div><div><br></div><div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-70247290475582409152014-01-29T19:52:00.001-06:002014-01-29T19:59:40.712-06:00Salami potato frittataLast year my parents picked up a subscription to Food Network Magazine for us for Christmas. I always enjoy flipping through the new issues, and occasionally I even make something out of the issue. The January-February issue had a Salami and Swiss Chard Frittata that inspired me, so it went on the future dinners list. I've been looking forward to making this one for a couple of weeks now. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwoIrPyyE2k8UyIZCzUchl4t49KBxCnSV51AQcBWWu3GOWjtZoxNT59h7NmnK6bQqNUs5gDfoK6a_hyphenhyphenG4QWGUnQWRzCpgYx1Nz4EVEiodArtQ65XWW3perkPjkCMKF1vewWbS4BZCmxg/s640/blogger-image-2018942499.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwoIrPyyE2k8UyIZCzUchl4t49KBxCnSV51AQcBWWu3GOWjtZoxNT59h7NmnK6bQqNUs5gDfoK6a_hyphenhyphenG4QWGUnQWRzCpgYx1Nz4EVEiodArtQ65XWW3perkPjkCMKF1vewWbS4BZCmxg/s640/blogger-image-2018942499.jpg"></a></div><br></div><div><br></div><div>2 potatoes, peeled and sliced</div><div>1/2 tbl olive oil</div><div>5 garlic cloves, minced</div><div>Red pepper flakes to taste</div><div>Italian herb mix to taste</div><div>1/4 lb good salami, chopped</div><div>2 eggs</div><div>10 egg whites</div><div>3/4 cup shredded mozzarella</div><div>2 tbl shredded Parmesan</div><div><br></div><div>I started out with slicing the potatoes and boiled them for about 10 min. Meanwhile I took the olive oil, garlic, red pepper flakes, and italian seasoning and heated them on low in an oven proof pan to soften the garlic. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZbd3x2ZKti1NSlYhqz-i97QGoxY4h7Ov9MZ5lDR9waDy4YGWCCjTuQXkjcBHBCk_QTPjJi-TV9FzWeEqSgo1sKL4JnBrVQ8AlL1RfCDMHxcYhkK7OVQ6Cm6AJpbndjtOnFrsXWIjGg/s640/blogger-image--842999107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZbd3x2ZKti1NSlYhqz-i97QGoxY4h7Ov9MZ5lDR9waDy4YGWCCjTuQXkjcBHBCk_QTPjJi-TV9FzWeEqSgo1sKL4JnBrVQ8AlL1RfCDMHxcYhkK7OVQ6Cm6AJpbndjtOnFrsXWIjGg/s640/blogger-image--842999107.jpg"></a></div><br></div><div><br></div><div>Combine the cooked potatoes, chopped salami, the herb mix, and the mozzarella in a bowl. I combined the eggs and egg whites - combine and beat lightly. Add the eggs to the filling and place in the oven proof pan. Top with the Parmesan cheese. </div><div><br></div><div>Heat the frittata on the stovetop for about 3 minutes until the edges are set. Move into the oven and bake at 400F for about 15 minutes. I finished it off under the broiler for a few minutes to brown the cheese. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGP5_Hq77aIdBkhxLHZ4Hf5p5UullIXIz-yzYLvMNoPplt8yzC0COEK2899Iu_6Yn52JtcGOygw4KA2bWiEPXLQFNx7oXObJLaT5h1os22GAdpWouCdpslulLenAOQl5TuERn352n3rw/s640/blogger-image-1009965147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGP5_Hq77aIdBkhxLHZ4Hf5p5UullIXIz-yzYLvMNoPplt8yzC0COEK2899Iu_6Yn52JtcGOygw4KA2bWiEPXLQFNx7oXObJLaT5h1os22GAdpWouCdpslulLenAOQl5TuERn352n3rw/s640/blogger-image-1009965147.jpg"></a></div><br></div><div><br></div><div>David had never even heard of a frittata, let alone eaten one. Now that I eat eggs, I am all about them. This one turned out pretty well;however, next time I would cube the potatoes and cut the salami thick and cube it. The potatoes were a little over cooked, but otherwise tasty. Looking forward to leftovers for lunch later this week and our next frittata! David has thrown the gauntlet for a buffalo chicken frittata, pretty sure I can do that. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7rf7W5zuswFNzxZbLlgQPa3MLr996HGtlgzWRP544HvBxI7PwtmOoi4XCATbS6QUhxBtMPJ4p8cYSApv5Gt56q8Qs8_UmAbOOj61ChtXDc-I7hP-04bEE672Mejs4vFESSFPI5nRMA/s640/blogger-image-211706423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7rf7W5zuswFNzxZbLlgQPa3MLr996HGtlgzWRP544HvBxI7PwtmOoi4XCATbS6QUhxBtMPJ4p8cYSApv5Gt56q8Qs8_UmAbOOj61ChtXDc-I7hP-04bEE672Mejs4vFESSFPI5nRMA/s640/blogger-image-211706423.jpg"></a> <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-tqJ1pOE9jLZALddFfWZ8GzdVMmeigwwFKF_7uCUQAvMKlhjWXXzbvNN5jWYr7IjV5dWeI9r6ABRo9kKYnmjse2MvrVWCexB_xiz00HB3KtrDSkvLsMLlgP3L1SitwZiUckMFFbjPg/s640/blogger-image--1821600665.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-tqJ1pOE9jLZALddFfWZ8GzdVMmeigwwFKF_7uCUQAvMKlhjWXXzbvNN5jWYr7IjV5dWeI9r6ABRo9kKYnmjse2MvrVWCexB_xiz00HB3KtrDSkvLsMLlgP3L1SitwZiUckMFFbjPg/s640/blogger-image--1821600665.jpg"></a></div><div class="separator" style="clear: both;"><br></div></div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-21517413909566269192014-01-11T21:22:00.001-06:002014-01-11T21:22:46.897-06:00Couscous with tomatoes, greens, and chick peasIn 2010 I went vegetarian for Lent. It was difficult, but fun. Difficult - I lived in the south where yu can justifiably ask which vegetables are vegetarian. Fun - I really explored some new foods and continued to expand my culinary horizons. Living with a carnivore, I sometimes miss the days when I would do a Meatless Monday. Earlier this week David went to the Pitt game with our friend Jamie. I took the opportunity to expand my horizons to include the trendiness that is kale. I originally intended to do a quick kale minestrone that my cousin shared with me last year, but whe making the store list there i wound up playing follow the links and funding the New York Times recipe that this is based on. I loved it. It was awesome both warm and cold. If I didn't have a backlog of vegetarian recipes to try I would totally do this again. Heck, maybe I still will. I have one more serving frozen away for a lunchtime treat in a couple of weeks. It will enter my rotation!<div><br></div><div><b><u>Ingredients</u></b></div><div>1/2 cup couscous</div><div>1 tsp olive oil</div><div>4 garlic cloves, minced</div><div>Pinch ref pepper flakes</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">14 oz can diced tomatoes </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Pinch of sugar</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 cup chick peas</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Greens</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">St and pepper to taste </span></div><div><br></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><u><b>Methods</b></u></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1. Start by cooking the couscous </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">2. Cook the minced garlic and red pepper flakes in the oil for a few minutes until fragrant. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">3. Add the tomatoes, salt, pepper, and sugar to the pan. Bring to a boil and summer for a few minutes. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">4 meanwhile bringing water to a boil. Balance kale for approx 3-5 min. Remove, dry, and chop kale. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">5. Stir the kale, tomatoes, and brand together and hear to warm. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">6. Combine sauce and couscous and enjoy! </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Mjc-qsr6A92CsNvO2qUfnTj3l1Ax5VYF_zHxnvxTsuSb2QPtxQMBTaF6jPa6YIqFYgqURlYWmNQFxl6hGbg2LYEL7Tgc8RtZBvdbLcMlHR6dvK9YFUhWhogj8qYPbExQqEi-t2Q8zA/s640/blogger-image-1513385415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Mjc-qsr6A92CsNvO2qUfnTj3l1Ax5VYF_zHxnvxTsuSb2QPtxQMBTaF6jPa6YIqFYgqURlYWmNQFxl6hGbg2LYEL7Tgc8RtZBvdbLcMlHR6dvK9YFUhWhogj8qYPbExQqEi-t2Q8zA/s640/blogger-image-1513385415.jpg"></a></div><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Note: I used about 2 cups of of kale and added some spinach that needs using </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-66522582130604142062014-01-05T21:34:00.001-06:002014-01-06T21:07:23.663-06:00Italian Sausage & Potato Soup (Part Deux)<div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I actually made this soup last week on New Years Day. This was based on a Soup created by the girls over at Our Best Bites. </span></div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b><u>Ingredients</u></b></div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 pre-cooked chicken italian sausages, chopped (I used al fresco)</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">pinch of red pepper flakes, to taste</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">4-5 cloves garlic, minced</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/2 tsp paprika</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">4 cups chicken stock</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3/4-1 lb russet potatoes, chopped to various sizes (skins on)</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Italian seasoning, to taste</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 cup milk</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 oz cream cheese</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3 tbl flour</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 tbl butter</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 cup spinach</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b><u>Methods</u></b></div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1. Slice up the chicken sausage into small-medium sized pieces and heat it up with a few sprays of the misto. Add minced garlic, paprika, and red pepper flakes and cook for a few minutes. </div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2. Add the chicken stock and italian seasoning and bring to a boil. Add the potatoes and cover and simmer until cooked thoroughly (tender)</div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3. Mix the milk, cream cheese, flour, and butter in a blender. Once the potatoes are cooked add the milk mixture and heat thoroughly. Theoretically add your spinach at this point, although I just place mine in the bottom of my soup bowl since I am the produce consumer in the house. </div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></div><div style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUB3wvGFS15IUug0LozpC66YXgjOwhVOYSatcXGU1duZclDO3dBIuZF_aZ6vLRCKBG7d-Nmo0LXkvSjtwPbs-TMee3PS8SiC7FNZJIw51icBcSOaqHF2Ibp6b_MlwEACzqIcjpvttX_A/s640/blogger-image--108052271.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUB3wvGFS15IUug0LozpC66YXgjOwhVOYSatcXGU1duZclDO3dBIuZF_aZ6vLRCKBG7d-Nmo0LXkvSjtwPbs-TMee3PS8SiC7FNZJIw51icBcSOaqHF2Ibp6b_MlwEACzqIcjpvttX_A/s640/blogger-image--108052271.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I seriously love this soup. I made it a couple of years ago and it made it into my recipe recycling</div><div class="separator" style="clear: both;">program! It really is pretty rare that I repeat, so you know it was good. David liked this too. I'm not normally a creamy soup girl, but this wasn't overly rich. The sausage flavor was strong and tasty ;)</div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-78265487239583375722014-01-05T21:01:00.001-06:002014-01-05T21:01:15.246-06:00Barefoot Contessa's Sausage and Lentil SoupWinter is here, so it is time to eat warm soupy goodness. I have always loved soups, but since getting interested in cooking, i have really grown a new appreciation for them. It is hard to think I used to think all soups came from a red and white striped can or from a box! The Barefoot Contessa's Sausage Lentil soup is one of my favorite hearty soups out there. This is the Missenda-ification of it to make it edible in our house (and not have soup for days)<div><br></div><div>Ingredients</div><div>1 cup green lentils</div><div>1 tsp olive oil</div><div>3/4 head roasted garlic</div><div>1 1/2 cup chopped carrots</div><div>1 1/2 cup chopped celery</div><div>1/2 tbl salt</div><div>3/4 tsp groutnd black pepper</div><div>1 tsp thyme leaves</div><div>1/2 tsp ground cumin</div><div>6 cups stock</div><div>2 tbl tomato paste</div><div>14 oz turkey kielbasa</div><div>2 tbl red wine vinegar</div><div><br></div><div>1. Place lentils in a bowl and cover with boiling water, allowing to sit for 15+minutes. Drain.</div><div><br></div><div>2. Chop up the carrots and celery. I chop them coarsely, sto allow the veggie haters to identify them. In a stock pot, heat the olive oil up with the carrots, celery, salt, peper, theme, and cumin. Saute for about10 minutes. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4O79qxyK50yDMGRieIxISQZoKpNW7FbBc7nL1cSgiTgeYVW5RmbQtc7E1gfweLTKJ_beSzSsH7sTg8Ed41gZbmGd5HiZ4xgTCqijxKf2HDRxfrVBRWiU8VtWScvpdiHry9ir1jXO_dw/s640/blogger-image--462211928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4O79qxyK50yDMGRieIxISQZoKpNW7FbBc7nL1cSgiTgeYVW5RmbQtc7E1gfweLTKJ_beSzSsH7sTg8Ed41gZbmGd5HiZ4xgTCqijxKf2HDRxfrVBRWiU8VtWScvpdiHry9ir1jXO_dw/s640/blogger-image--462211928.jpg"></a></div></div><div class="separator" style="clear: both;"><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrx8o65iM0bUnyZbAscINWAOUjKfETlKfl96JagUdifHnWu8drq7cfs7X93bFzZfoaAnQgxs2i9cKhPJlqEzMWNDFXuYzXdNxu45FB0FX_tkDw38n4Z1ZYjKV3A1mRI9p0GLH5Ms99Q/s640/blogger-image-673331911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrx8o65iM0bUnyZbAscINWAOUjKfETlKfl96JagUdifHnWu8drq7cfs7X93bFzZfoaAnQgxs2i9cKhPJlqEzMWNDFXuYzXdNxu45FB0FX_tkDw38n4Z1ZYjKV3A1mRI9p0GLH5Ms99Q/s640/blogger-image-673331911.jpg"></a></div><br></div><div>3. Add tomatoe paste, stock, roasted garlic, and lentils. Stir well. Bring to a boil, reduce heat, and simmer for about an hour until the lentils are tender. Add the kielbasa and vinegar and simmer until cooked.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBIWajcZe8QQdcGYwlol7yKaMTR_FA9L8_wESQpcM4tqsdAh9bmniud747aK3Tf9kSU2pytTD7bzV7A3F2LNoRnV7r7o3VutzMAImzp2fAGarstnXh-H8l9pWycq2Y_JEX4K6Dd_W_Q/s640/blogger-image--189321065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBIWajcZe8QQdcGYwlol7yKaMTR_FA9L8_wESQpcM4tqsdAh9bmniud747aK3Tf9kSU2pytTD7bzV7A3F2LNoRnV7r7o3VutzMAImzp2fAGarstnXh-H8l9pWycq2Y_JEX4K6Dd_W_Q/s640/blogger-image--189321065.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDN9kcHzlexWI99nDvIR2fIB7_NCv6qsHdrVB28vejhWJ_h0VAJ6B-fLRz6Q34OrEIeBT_s-8eNG2E1zXFQER1emApBXWDUWfYXHOPw1HCPzqZQe6QPm-xv-kcADi7ometUXmjzGfOA/s640/blogger-image-1564095990.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDN9kcHzlexWI99nDvIR2fIB7_NCv6qsHdrVB28vejhWJ_h0VAJ6B-fLRz6Q34OrEIeBT_s-8eNG2E1zXFQER1emApBXWDUWfYXHOPw1HCPzqZQe6QPm-xv-kcADi7ometUXmjzGfOA/s640/blogger-image-1564095990.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">As I said before, this is one of my favorite soups. My cousin Abby itroduced me to it 5 years ago, and it comes out every winter at least once. She also introduced me to the idea of using roasted garlic in lieu of onions. I have to say, I loved the sweet garlicy taste that was imparted with this switch. This was the first time I actually roasted garlic, and wow was it easy. I see this substitution coming up in my future. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">We enjoyed this with some delicious sourdough bread from the bakery. I love that this is hearty and filling and so healthy. I *think* David liked it; he wasn't totally turned off by the lentils this time around. We easily made 5 filling servings from this soup, so I have some for lunch and some frozen for a treat later in the winter. A little more vegetabe would extend it evenfurther. Plus, I will admit, I enjoy having oppertunitites to bring out "Big Red". I have never had something made using Big Red come out anything short of successful. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Here is to some more warm soup this frigid winter!</div><br></div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-67952999275072263222014-01-01T13:12:00.001-06:002014-01-01T13:14:04.680-06:00Ginger Pumpkin TartI am going to admit, I am a cookbook addict. I have a few. Then people discovered I like to cook, so now I have a LOT of cook books. One of these days I need to do another purge, that is how bad they are getting. I have overtaken a corner in the kitchen.... <div><br></div><div>So knowing my kitchen love, my brother usually gets me a cookbook at Christmas. My first Christmas in Pittsburgh he have me Claire Tobinson's 5 Ingredient Fix. I admit, I haven't made much from there, but everything I have made has been great. I love her philosophy of using fewer ingredients but using good quality ingredients for those that you do use. One thing I have always wanted to make was her pumpkin Ginger Tart. No tart pan? Solution: buy one while in Paris on your honeymoon! So this Christmas I made everyone deal with a twist on the norm, giving them the Ginger Pumpkin Tart. </div><div><br></div><div>Ingredients</div><div>2 1/2 cups crushed ginger snaps</div><div>6 tablespoons butter, melted</div><div>1-15 oz can pumpkin purée</div><div>3/4 cup sweetened condensed milk</div><div>2 large egg yolks</div><div>Pinch of salt </div><div><br></div><div>Methods</div><div>1. Preheat oven to 350. Place tart pan on a baking sheet (this IS actually important!)</div><div><br></div><div>2. Mix the cookie crumbs and butter. Press the crumb mixture into the bottom and sides of the tart pan. So exciting to use our fancy French tart pan and the awesome rolling pin that came home with us from our honeymoon!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj38PE1UVCCZb417UzOh7RonrzJvzkklNjblos8zy91K4eRAR4aox-OgwYJJ9kQhXy-WliMio_0ML-c7QnJoI7BkR64BG__r2kXnejIRf-y9WPl-XfvgzO2HrUIp0IIcxdspp4KF24zw/s640/blogger-image--2016258772.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj38PE1UVCCZb417UzOh7RonrzJvzkklNjblos8zy91K4eRAR4aox-OgwYJJ9kQhXy-WliMio_0ML-c7QnJoI7BkR64BG__r2kXnejIRf-y9WPl-XfvgzO2HrUIp0IIcxdspp4KF24zw/s640/blogger-image--2016258772.jpg"></a></div><br></div><div>3. Bake for 10-12 minutes until set and starting to brown slightly. Remove and cool. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6GFown7oY7NtDQ47FGBcW6XxOKH3Oy-Az3jJPpCBucvQQg0LZUkk4azyomr_sP7EKy0GW3XPDTGcJOxdW6AVbNyRck8hGianlOEG8odeunyxbOqn6ZIQP54K1CUSW-be-7_63ejN4fA/s640/blogger-image--1583346177.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6GFown7oY7NtDQ47FGBcW6XxOKH3Oy-Az3jJPpCBucvQQg0LZUkk4azyomr_sP7EKy0GW3XPDTGcJOxdW6AVbNyRck8hGianlOEG8odeunyxbOqn6ZIQP54K1CUSW-be-7_63ejN4fA/s640/blogger-image--1583346177.jpg"></a></div><br></div><div><br></div><div>4. Mix remaining ingredients (pumpkin, sweetened condensed milk, egg yolks, and salt). Pour the filling into the crust. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCw1SUG9AhDO_aNG7ePfcId_EPCpWAA2ak1KB1UmVR1xLXUMehyphenhyphen3_mMXVUH94OWiYtih5wRp32OJOCBXhb8lPw-1uBxDrA6_Vld6uMCIoRbjQJcH1mHFX4NhcIG0ikGR7Tziva_ih49g/s640/blogger-image-1817886150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCw1SUG9AhDO_aNG7ePfcId_EPCpWAA2ak1KB1UmVR1xLXUMehyphenhyphen3_mMXVUH94OWiYtih5wRp32OJOCBXhb8lPw-1uBxDrA6_Vld6uMCIoRbjQJcH1mHFX4NhcIG0ikGR7Tziva_ih49g/s640/blogger-image-1817886150.jpg"></a></div><br></div><div><br></div><div>5. Bake until set, cool and refrigerate until ready to serve. Robinson's instructions were for 30 minutes of baking, but my oven took much longer. Based on problems I've had this year, I have decided my ovens temperature is off/not getting a good seal and I probably need to do a slight altitude adjustment. </div><div><br></div><div>6. Remove the sides of the pan, cut and enjoy!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2mT154qIgtGdKciLhm8H5sIjppU5ZP11lwRPAtIX9A1u05o2yQtOtPGCaMMmSdCI-m2R-v3-ymYIN7gSkg2xUlkkpzVWESUprmfBQRV2QnejQc1GEV1-6VtuAH2LKOqkMKbY7nfxSA/s640/blogger-image--1276040564.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2mT154qIgtGdKciLhm8H5sIjppU5ZP11lwRPAtIX9A1u05o2yQtOtPGCaMMmSdCI-m2R-v3-ymYIN7gSkg2xUlkkpzVWESUprmfBQRV2QnejQc1GEV1-6VtuAH2LKOqkMKbY7nfxSA/s640/blogger-image--1276040564.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwEwzskr9S590NT1zpOrKbiC2EAPPWzMaEQlqUS8CGmOpUwis8D235vJWlyrbaWVGC8Ni70dOU8hanFYWskgpqGSEBIunCs3Aa6qQRKF6fqXSO24wxQRrsyqmjoo6sNlrC0Ei_hPdUw/s640/blogger-image-2032541135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwEwzskr9S590NT1zpOrKbiC2EAPPWzMaEQlqUS8CGmOpUwis8D235vJWlyrbaWVGC8Ni70dOU8hanFYWskgpqGSEBIunCs3Aa6qQRKF6fqXSO24wxQRrsyqmjoo6sNlrC0Ei_hPdUw/s640/blogger-image-2032541135.jpg"></a></div><br></div><div>Ok, I have to admit, I was super proud to have made a tart! They seem so fancy. Thurs out, this wasn't so difficult once I had the right equipment. </div><div><br></div><div>My sister enjoyed, David felt ambiguous, and I don't think my in laws liked the change from regular pie. I liked it, but meant to add some cinnamon to the pumpkin mix too. I probably won't repeat this tart, but see another in my future!!</div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-75617617620622670752013-12-05T20:35:00.001-06:002013-12-05T20:57:31.733-06:00Lemon Dill CarrotsThis was my other side dish contribution to thanksgiving -lemon dilled carrots. This recipe came from a little Barnes and Noble cookbook I bought for $2.98 on the clearance rack years ago. It is small and basic but this book has earned it's keep -I have several recipes I have lifted from it. I had some multicolor carrots that I bought a while back that needed to be used, so this recipe I had always wondered about seemed perfect. <div><br></div><div>Adapted from: Barnes & Noble Basics in the Kitchen by Pamela Richards </div><div><br></div><div><u>Ingredients</u></div><div>6 carrots, sliced on the diagonal</div><div>1 1/2 tsp cornstarch</div><div>1 1/2 table lemon juice</div><div>1/2 cup water </div><div>1/2 tbl butter</div><div>1tsp dill</div><div>Coarse sea salt and pepper to taste</div><div>2tsp honey</div><div><br></div><div><u>Recipe</u></div><div>Steam the carrots until tender but firm/crisp. Set aside and keep warm. </div><div><br></div><div>Meanwhile combine the cornstarch and lemon juice in a small pan. Mix until combined and add water. Heat over medium. Keep stirring until mixture thickens slightly. </div><div><br></div><div>Add the remaining ingredients, stirring until he butter is melted. Pour over the carrots, toss to coat, and enjoy. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WORHvruoFWx0KcIcIAmvufpQEIFIdN6gYQCq_H36R2xHMbTkyv-_v9ekfK7-Cngrj_HLsy5zB40XUXeXTQYorKHuSjzfk2HSgYwwGOeB6_rnapjdhp6gs025oGZhL4GfmoxYv202mA/s640/blogger-image--723802804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WORHvruoFWx0KcIcIAmvufpQEIFIdN6gYQCq_H36R2xHMbTkyv-_v9ekfK7-Cngrj_HLsy5zB40XUXeXTQYorKHuSjzfk2HSgYwwGOeB6_rnapjdhp6gs025oGZhL4GfmoxYv202mA/s640/blogger-image--723802804.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_12ExTtBZDnrLSVWheuzHH3_x-J6sPTpADq_jIYYRjNSF_SdQXHfq-v-XkjG8Y_s6NnqfOqC6J7diQFX3Zw0xSO6zhyphenhyphenkc5kfRrxqIq9RBsB4FFlNCWpmiVVo921ZuShfjjyxmVhKn5Q/s640/blogger-image-2051963680.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_12ExTtBZDnrLSVWheuzHH3_x-J6sPTpADq_jIYYRjNSF_SdQXHfq-v-XkjG8Y_s6NnqfOqC6J7diQFX3Zw0xSO6zhyphenhyphenkc5kfRrxqIq9RBsB4FFlNCWpmiVVo921ZuShfjjyxmVhKn5Q/s640/blogger-image-2051963680.jpg"></a></div><br></div><br></div><div><br></div><div>These were quick, easy, and delicious. My critic called them A+ :). Definitely repeatable and I loved using the tricolor carrots they made it feel fancy!</div><div><br></div><div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-9713780567960565752013-12-02T05:31:00.001-06:002013-12-02T05:38:26.968-06:00Bacon and Balsamic Roasted Brussels SproutsBrussels sprouts. I remember thinking they were ok when we had them when I was younger, not really liking them, not really disliking them. They were a huge treat for my mom - not exactly something you could force on a meat lover and three kids. She delighted in getting the steam in a bag kind with a butter sauce on special occasions. <div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Last year I really discovered how much I love Brussels sprouts. My go to became shredded Brussels sprouts sautéed with a little garlic and pancetta. Launched it was thanksgiving I decided to raise the taste bar and drop the health bar :). </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Ingredients</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">4 slices of bacon, coarsely chopped</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/2 -1 lb of Brussels sprouts</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Balsamic vinegar </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Methods</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1. Start cooking the bacon in an oven proof pan. More surface area is better here</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2. While the bacon is cooking, prep the sprouts - wash them, rtmove anything undesirable, and cut in half lengthwise. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3. When the bacon is mostly cooked remove most of the bacon grease from your pan, leaving some drippings for roasting. Add the bacon and Brussels sprouts to the pan, cooking on medium for about 5 minutes. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">4. Here is where it gets fun. Add a splash or three of balsamic vinegar - probably a couple of tablespoons worth - enough to really get the good bits off of the pan toss to coat and roast in the oven for 15-20 minutes at 400F. I like to use the big pan because it allows me to place the sprouts cut side down for maximum roasting at this point. </span></div><div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqt0PaPwOtugW_-gdGJYbXKwjTVYSzX9Fp5H-Rm6OkDNo1pzKOSE_xpxWzaCAj2kOvXzmt27AUNIl8Do14_ok-hqb8xdBSUQuzu-BEh3rGQXfyATWb-J7ipb_Jgl-9F46L803WQ08J2A/s640/blogger-image--1244119390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqt0PaPwOtugW_-gdGJYbXKwjTVYSzX9Fp5H-Rm6OkDNo1pzKOSE_xpxWzaCAj2kOvXzmt27AUNIl8Do14_ok-hqb8xdBSUQuzu-BEh3rGQXfyATWb-J7ipb_Jgl-9F46L803WQ08J2A/s640/blogger-image--1244119390.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Time to get done delicious roasting going on. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVflWY2CfXSRNjul7n6rvraX-uRcSy6R1O5u2vw1oRgnrxpwm0M86BX7Le0Z0iY4oLbeNvnWRJN6J9WsW_RGC_2mHvtbYTJvgrJu1CFcv2e1d129vUh_Qoeo_04UbVGj4YPIG3F4K8ug/s640/blogger-image--1863132721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVflWY2CfXSRNjul7n6rvraX-uRcSy6R1O5u2vw1oRgnrxpwm0M86BX7Le0Z0iY4oLbeNvnWRJN6J9WsW_RGC_2mHvtbYTJvgrJu1CFcv2e1d129vUh_Qoeo_04UbVGj4YPIG3F4K8ug/s640/blogger-image--1863132721.jpg"></a></div><br></div>Final product:</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1E96haIiVOwMKoh_FsWLbQGSKlPO2zxmegjlervJja9pZDFU3GN9-aVT-QawUtj4YDwQ5NwG4zAtbH7nJqEDIEGPq1FnxMbAufCULeShYeJwCRHgxFUAYCntP_HrbyOtZb6ay7xaCZg/s640/blogger-image-1744524890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1E96haIiVOwMKoh_FsWLbQGSKlPO2zxmegjlervJja9pZDFU3GN9-aVT-QawUtj4YDwQ5NwG4zAtbH7nJqEDIEGPq1FnxMbAufCULeShYeJwCRHgxFUAYCntP_HrbyOtZb6ay7xaCZg/s640/blogger-image-1744524890.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Verdict - Seriously amazing. 3 simple ingredients - who would have thought they could taste so good? I actually followed slightly different directions, starting out bacon and sprouts together. Because of that I wound up roasting way too long. Even mushy these were amazing. I can't imagine how tasty they will be when they are firm and crunchy with that balsamic carnelization! Even mushy they got an A rating from my FIL at dinner. Add in a good excuse to use the fancy wedding pans - what more could a girl want? </div><div class="separator" style="clear: both;"><br></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-87989057427270614802013-12-01T17:35:00.001-06:002013-12-11T21:28:14.300-06:00Pumpkin SonesI remember the first time I even heard of a scone. I was in high school, on a plane to Europe. I had my scone, thought it seemed such a fancy treat, and didn't think about them again for a decade until I discovered owners pasterirs. They always have seemed so exotic - something a regular girl like me could never make on her own. Most of my baking history has been cookies and cakes. However, I'm a sucker for what I believe to be a challenge. So when I saw one of my favorite food blogs, Our Best Bites, published a pumpkin scone recipe I marked it for Thanksgiving. So Wednesday night since everyone else was traveling rather than going to the Saloon I started my baking!<div><br></div><div><u><i>Ingredients</i></u></div><div>~Scones~</div><div>2 cups all purpose flour</div><div>1 tbl baking powder</div><div>3 tbl brown sugar</div><div>1/4 tsp salt</div><div>1 tsp pumpkn pie spice</div><div>1-2 tsp cinnamon</div><div>4 tbl COLD butter</div><div>1/4 cup milk</div><div>1 tbl vanilla extract</div><div>1 egg</div><div>2/3 cup canned pumpkin</div><div><br></div><div>~Glaze~</div><div>1/2 cup powdered sugar</div><div>1/2 tsp maple extract or pure maple sugar</div><div>2 tbl milk</div><div><br></div><div><u><i>Methods</i></u></div><div>Start with combining the flour, baking powder, brown sugar, salt, pumpkin pie spice, cinnamonin a bowl, mixing well. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_FZIhazVE4pJW1sJzktJxMKKoGsCPfimu1jzt7hHv3kIPIxaDX6Bp-ZcJ5q1fGuP8pRGYBJS4GtD6de4YOalcoFBcHCL2tXlhS9_vrT9H4bFfrEyDMBlKqME6Yd5XiR2QIE4FXuE7w/s640/blogger-image--1971694775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_FZIhazVE4pJW1sJzktJxMKKoGsCPfimu1jzt7hHv3kIPIxaDX6Bp-ZcJ5q1fGuP8pRGYBJS4GtD6de4YOalcoFBcHCL2tXlhS9_vrT9H4bFfrEyDMBlKqME6Yd5XiR2QIE4FXuE7w/s640/blogger-image--1971694775.jpg"></a></div><br></div><div><br></div><div>Cut the butter into the bowl and break the butter up into small pieces (I did this by hand), making sure not to over mix the butter. Chunks are good!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWYasezflNBkwAywyVwQUbQYITdcPQA-mgb6svQiikesaz6se585-n8LGytVZO_j9XQZDrpeUQ1JUzgkvb78kl7lKc3bec44AqTcqL2HYGYkN2ntin6ji0A70jUqUqwhnZNeW72_K0w/s640/blogger-image--1567950951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWYasezflNBkwAywyVwQUbQYITdcPQA-mgb6svQiikesaz6se585-n8LGytVZO_j9XQZDrpeUQ1JUzgkvb78kl7lKc3bec44AqTcqL2HYGYkN2ntin6ji0A70jUqUqwhnZNeW72_K0w/s640/blogger-image--1567950951.jpg"></a></div><br></div><div><br></div><div>Meanwhile, in another bowl, mix the milk, vanilla, egg, and pumpkin. </div><div><br></div><div>Add the wet to the dry and mix to combine. I had to add a little extra flour to mine. Next, dust your work surface with a little extra flour. Pat the dough into a round, approximately 1 in. thick. Cut (i used a pizza cutter) into 6-8 pieces. Seperate them brush with milk and bake for 12-15 minutes at 350F until the scones pass the toothpick test.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLwOy4m8xIAAk9Pk-F9rXal5-FMjb0h9d12AnjDLTpOrhsnIQMp2W1m-2w20byIao3wWiYGV5pRpOfn3nrGmOL-hSVaINIWAU55S32YFKYexy1BZEjLyguBZfDr0Vi_UOb1JBHijzuA/s640/blogger-image--1223667968.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLwOy4m8xIAAk9Pk-F9rXal5-FMjb0h9d12AnjDLTpOrhsnIQMp2W1m-2w20byIao3wWiYGV5pRpOfn3nrGmOL-hSVaINIWAU55S32YFKYexy1BZEjLyguBZfDr0Vi_UOb1JBHijzuA/s640/blogger-image--1223667968.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfx77xo_8OL7q130xBXaJi1CeU_mPXnx6LD5iDtky-ENtbwFDSPF-_PSfhbEWoQ-TO_UaWaSwaBb47afX1uFYnFY_ph6BsN8gq3dKBw28kgWjza2mnZlmgHJVSJuiKcCrHhyXArrOLQ/s640/blogger-image--1164928803.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfx77xo_8OL7q130xBXaJi1CeU_mPXnx6LD5iDtky-ENtbwFDSPF-_PSfhbEWoQ-TO_UaWaSwaBb47afX1uFYnFY_ph6BsN8gq3dKBw28kgWjza2mnZlmgHJVSJuiKcCrHhyXArrOLQ/s640/blogger-image--1164928803.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><br></div><br></div><div><br></div><div>Meanwhile, mix glaze and drizzle over the scones as they cool.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5VKO0USDuvMQicFbU7lQtFXVyQj4nPbnktd7EqkuvjUCCNo_lPOqXUtDkp5GNDNb5z2DcA7bV9_qMK8UEj6AB4L56I5UW220cW61nURmZFOjrxpJ0zuMqkB-CBAM-2bgYupYw0oeMA/s640/blogger-image-1797615637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5VKO0USDuvMQicFbU7lQtFXVyQj4nPbnktd7EqkuvjUCCNo_lPOqXUtDkp5GNDNb5z2DcA7bV9_qMK8UEj6AB4L56I5UW220cW61nURmZFOjrxpJ0zuMqkB-CBAM-2bgYupYw0oeMA/s640/blogger-image-1797615637.jpg"></a></div><br></div><div><br></div><div>So i'm going to admit -- the original recipe called for cream. But let's be honest, I barely keep milk in the house. Cream is beyond pushing it. Even without the cream these were awesome. I ate them for several days, warming them up for a few minutes in the oven and adding butter for consumption of the yum. David wasn't too impressed, but he had just brushed his teeth. The only thing I would do differently is I would use the entire glaze rather than only using some. The glaze did get into the crannies, just like OBB suggested it would. It gave the exta little bit of sweetness that made these shine. Now that the guantlet is thrown, I have big plans for more scones this Christmas! I know my sister is excited.</div><div><div><br></div><div>Daisy was really excited by my cooking, hoping I would drop some pumpkin her way. I plead the 5th. </div><div><br></div></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-q_0D_9ol1gQt4KxsFSlP47p8PnMReIAwkdXhA1Ss3JFNuIrBFGqBDhDMVlaesyIIXMJI_ECFzsfBsb34NylzLBQJRNCa9q4HLlfT8J6MNPGljQLOyNCwYxwKQGb6_P_j_SVp7b8X9g/s640/blogger-image-178685735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-q_0D_9ol1gQt4KxsFSlP47p8PnMReIAwkdXhA1Ss3JFNuIrBFGqBDhDMVlaesyIIXMJI_ECFzsfBsb34NylzLBQJRNCa9q4HLlfT8J6MNPGljQLOyNCwYxwKQGb6_P_j_SVp7b8X9g/s640/blogger-image-178685735.jpg"></a></div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-47250111659973454912013-11-24T20:07:00.001-06:002013-11-24T20:07:20.132-06:00Meaty muffinsSunday dinner means home cooking. It is cold, windy, and a little snowy so after a long day we went with meatloaf for family dinner. David made a smokey cheeseburger meatloaf and I made Italian meaty produce-filled muffins for myself. <div><br></div><div>6 oz beef-pork 50-50 mix</div><div>1/2 green onion, coarsely chopped</div><div>1/2 small medium onion, coarsely chopped </div><div>1 egg white</div><div>1/8 cup breadcrumbs</div><div>Spaghetti sauce </div><div>Italian seasoning to taste</div><div><br></div><div>Pretty easy stuff - I mixed up all of the ingredients in my melamine bowl. I didn't measure the sauce out, but probably between 1/4 and 1/2 cup. I actually used a little too much - or I just needed a little more breadcrumb binder. I split this up into three spots in my muffin tin and spooned some additional sauce on top. I baked these for about 25 minutes. </div><div><br></div><div>David's meatloaf was good, mine was better. It hit the spot with a salad, peas, and some mashed potatoes. I split the three muffins into two hearty servings and am looking forward to leftovers for lunch. Only thing missing was a little cheese in the mix. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzV5zIPPNaaDkvtJDkEgyEXa4i7X98XFXDMK-cSEb17RDIYak7zpH6cwBDYtL3w2zffwOWe6EQuDVTlGWbxFCuZ-wIThQiaG8211qBqU-HFs3lO7YbHdK3J0dM05Gn_59X1kXugLh2g/s640/blogger-image--1638068272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzV5zIPPNaaDkvtJDkEgyEXa4i7X98XFXDMK-cSEb17RDIYak7zpH6cwBDYtL3w2zffwOWe6EQuDVTlGWbxFCuZ-wIThQiaG8211qBqU-HFs3lO7YbHdK3J0dM05Gn_59X1kXugLh2g/s640/blogger-image--1638068272.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01r2BQX37OkxRdEMvRiwjAg3H4LEaGvlV_GIy2jCzso3g6ocrlJz9_2XHRy2sYEQvfXsEjGFrs_OKZ0RuFlUqzyCCB0fb1w3E6GkOQ9WO_X3_jr_E5x7CVAwqLdSPWle8h4lPs9Z76A/s640/blogger-image-894410504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01r2BQX37OkxRdEMvRiwjAg3H4LEaGvlV_GIy2jCzso3g6ocrlJz9_2XHRy2sYEQvfXsEjGFrs_OKZ0RuFlUqzyCCB0fb1w3E6GkOQ9WO_X3_jr_E5x7CVAwqLdSPWle8h4lPs9Z76A/s640/blogger-image-894410504.jpg"></a></div><div class="separator" style="clear: both;"> </div><br></div><br></div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-85412871127121582102013-11-19T18:37:00.001-06:002013-11-19T18:37:55.095-06:00Brussels Sprouts with Garlic and BaconEverything food cooked with garlic and bacon should be. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rMcxmaOtyTEoI0oLxyM0i9bOJf70U2g6ZVpyMPQMaO2isZQOeCwfHlLHfJd9T2X55jnMZauGHUxDYjh7lh3ZSoK-Flikqpwh3mjmjG6qXGq87GPBNnnh8b7XpxCc172rmWow76-55Q/s640/blogger-image-1219392760.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rMcxmaOtyTEoI0oLxyM0i9bOJf70U2g6ZVpyMPQMaO2isZQOeCwfHlLHfJd9T2X55jnMZauGHUxDYjh7lh3ZSoK-Flikqpwh3mjmjG6qXGq87GPBNnnh8b7XpxCc172rmWow76-55Q/s640/blogger-image-1219392760.jpg"></a></div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-64851703776937121142013-11-13T20:14:00.001-06:002013-11-13T20:14:37.283-06:00Pasta al' AmatricianaI almost got the sauce right this time, but put way too mimics heat too it. I think I've got the secret figured out so next time might be the one. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyPp6tZGUpJHv8AcNHCOrvh6no1NpplAxRvP4k8UTKQ76sPw-bjffXr_sj4J7IzafXUC_vSFZOU3pfXbfG-pXvBYniiCazxeRqLy9KmskUfIuXD1OYLs19UvORBk5VaQtwzQWnx65kw/s640/blogger-image--1523108706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyPp6tZGUpJHv8AcNHCOrvh6no1NpplAxRvP4k8UTKQ76sPw-bjffXr_sj4J7IzafXUC_vSFZOU3pfXbfG-pXvBYniiCazxeRqLy9KmskUfIuXD1OYLs19UvORBk5VaQtwzQWnx65kw/s640/blogger-image--1523108706.jpg"></a></div><br></div><div>This was our favorite dish in Italy during our honeymoon, so I will master it. The first secret seems to be pancetta from Penn Mac in the Strip District. Once I master the sauce we will bring in homemade pasta. Yummmmmay. </div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-31172727359327073542013-11-13T20:13:00.001-06:002013-11-13T20:13:55.199-06:00Swedish MeatballsSkinny Swedish meatballs on tap tonight. They were a team effort, although I think david isn't very impressed. :(. I thought it was decent, filled a comfort food need on a cold wintery day. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXSs4p-TDceWgAak8amwL4D6E1KX7uqHvDnCL7ONJBNG_yN8wNmQ2gOSCoF5giSdQrV9hrLLIgx16UdZ7kEzMJHZiVvV6NEwaR5AcmAyhd2y6h0XXj9dQ1Ph6BI80a0NgEGbvi5EjiHQ/s640/blogger-image--1518277397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXSs4p-TDceWgAak8amwL4D6E1KX7uqHvDnCL7ONJBNG_yN8wNmQ2gOSCoF5giSdQrV9hrLLIgx16UdZ7kEzMJHZiVvV6NEwaR5AcmAyhd2y6h0XXj9dQ1Ph6BI80a0NgEGbvi5EjiHQ/s640/blogger-image--1518277397.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-19035621538680583332013-09-16T05:50:00.001-05:002013-09-16T05:50:41.973-05:00Black-and-blue muffinsIt's been a while. Things are chugging away. We've been busy in the workplaces and making the most of our weekends, so not so much blogging. I've been wanting to blog these muffins for months. I found them during a random foray onto Pinterest thanks to Keli. The pin was for a banana chocolate chip muffin, but I have played with it a few ways. The latest incarnation is black and blue-berry muffins. <div><br></div><div>Pieces </div><div>2.5 cups old fashioned (slow cook) oats. </div><div>3/4 cup sugar</div><div>1 6 oz blackberry Greek yogurt</div><div>2 eggs</div><div>1/2 tsp baking soda</div><div>1-1/2 tsp baking powder </div><div>1/2 pint blueberries (about a cup)</div><div><br></div><div>Put together </div><div>Start out with the oats in the food processor and grind into oat flour. Grind as much (or little) as you want. I leave some texture on mine, although pickier eaters can be tricked into oatmeal consumption if the oats are super finely ground. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMwWjSB-eRmCYaiu3LFFVk2Nupxl2AhrmEfKZB2t4zIGI5QOqVbQ40CQQUg-fSVNuZrG9LtBaW-5uEpQQ6-5rNXjLoPBkDNeG-AKcWSTq89A7L7rG7cMaz2lDxjHBfNZCzfErllw5Ww/s640/blogger-image-1524888106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMwWjSB-eRmCYaiu3LFFVk2Nupxl2AhrmEfKZB2t4zIGI5QOqVbQ40CQQUg-fSVNuZrG9LtBaW-5uEpQQ6-5rNXjLoPBkDNeG-AKcWSTq89A7L7rG7cMaz2lDxjHBfNZCzfErllw5Ww/s640/blogger-image-1524888106.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTcwGiZdIkKSJn4ss-B7Ce_Gwkpzb5J0Q-neqPZFRrQJ_7HK4hTpDr0sla3fJze9Yv7g6sjoX-e021rShfylnMmUb6r_k68-7vYXz7dmM0VUDF5BvMjW5n0m52uYBf9ia08AW7zEepA/s640/blogger-image--1234894148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTcwGiZdIkKSJn4ss-B7Ce_Gwkpzb5J0Q-neqPZFRrQJ_7HK4hTpDr0sla3fJze9Yv7g6sjoX-e021rShfylnMmUb6r_k68-7vYXz7dmM0VUDF5BvMjW5n0m52uYBf9ia08AW7zEepA/s640/blogger-image--1234894148.jpg"></a></div><br></div><br></div><div><br></div><div>Next, conbine the oat flour with the remaining ingredients in a bowl (I like using my stand mixer). At this point I should have added some cinnamon (oops). Place in lined muffin tins - I got 15 medium sized, a dozen works well with the mix. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirItlsiaTj6FSOB5HCpRxp1MrCr8vAVfyW61p34Ym7HNp1b8kK4i_AjZqFXCf_IGIq8vEKwe-DTDWaiLthxy6yz2tmGAgJv8_VEeAqqtfJuiF-m8eAr688uw22i6i65V13QvxdD60cOg/s640/blogger-image-966987602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirItlsiaTj6FSOB5HCpRxp1MrCr8vAVfyW61p34Ym7HNp1b8kK4i_AjZqFXCf_IGIq8vEKwe-DTDWaiLthxy6yz2tmGAgJv8_VEeAqqtfJuiF-m8eAr688uw22i6i65V13QvxdD60cOg/s640/blogger-image-966987602.jpg"></a></div></div><div><br></div><div>Bake at 400 for about 20 min. Cool and enjoy. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73Ir58Un5ltWju0Yrs5dZil_1T4OTTTb6Y6kHwk_QG5UudyeQAuGW0pxhadCqqwPGT-8RfYyv_gktOc5ZPVjIsRAXSX4e0ZsXMlurCSWF5AwZEuP924JDdpjw8RUxk8MNHhyLNxjIqA/s640/blogger-image-1807235514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73Ir58Un5ltWju0Yrs5dZil_1T4OTTTb6Y6kHwk_QG5UudyeQAuGW0pxhadCqqwPGT-8RfYyv_gktOc5ZPVjIsRAXSX4e0ZsXMlurCSWF5AwZEuP924JDdpjw8RUxk8MNHhyLNxjIqA/s640/blogger-image-1807235514.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I love these muffins. The original recipe called for plain yogurt, but I enjoy using vanilla or some other flavor that compliments my main fruit component (ie strawberry with bananas, coffee with chocolate chips). Pretty easy and quick stuff, and supremely healthy. :). Way better than a pop tart! Hopefully my coworkers feel the same when I bring these in. </div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-27049838459251067612013-09-06T19:44:00.001-05:002013-09-06T19:44:54.795-05:00Baked Potato SoupA little something for the fall - and a little something for the healthy side. I based this on the baked potato soup from skinnytaste.com. The idea being to extend the soup with cauliflower, making it a little less starchy carb and a little more good vegetable carb. I enjoyed it and really couldn't taste the cauliflower. David felt otherwise. <div><br></div><div><b><u>Materials</u></b></div><div>4-5 small Idaho potatoes (600 g)</div><div>1 small head cauliflower</div><div>1/2-1 cup milk</div><div>Beef stock base</div><div>2 green onion </div><div>Salt and pepper to taste </div><div><br></div><div><u><b>Methods</b></u></div><div>I started out chopping up the cauliflower and steaming it. I also chopped and boiled the potatoes. Once the produce was done, I took the cauliflower, 3/4 of the potatoes, the green inion, and added the milk and a little water and blended with the immersion blender until everything was nice and smooth. I threw in the remaining chunks of the potatoes, a little stock base, and water to get the consistency I wanted. Heat a little longer and enjoy! We served it with a little cheese and green onion. A little Bacon would have finished it off perfectly. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMl17rEVF3H-kVc1wnxuQqK5K8yCEYDj1D06GB-WOMRku11Qb1TnLgOjB0ihqxvcFyXOeEZUH6OGx1KhCOzNcLpQKh6u_HxIKPp76Qd6nwbfQKJMCjW8-LQKjzWFV2lTAYFwGjC1WPiQ/s640/blogger-image-785929016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMl17rEVF3H-kVc1wnxuQqK5K8yCEYDj1D06GB-WOMRku11Qb1TnLgOjB0ihqxvcFyXOeEZUH6OGx1KhCOzNcLpQKh6u_HxIKPp76Qd6nwbfQKJMCjW8-LQKjzWFV2lTAYFwGjC1WPiQ/s640/blogger-image-785929016.jpg"></a></div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-55552034480190797812013-09-03T20:32:00.001-05:002013-09-03T20:32:36.092-05:00Green Enchilada SauceLast week's farmers market found me with a bag of tomatillos asking to be made into something tasty.my first foray into the husked tomatoes.... I remember when I first heard of these magical fruits. I had just moved to Texas. At the time knew tacos and were Mexican and may have just begun to enter the beautiful fried world of the chimi a few months before. We grew up pretty sheltered on that front. Tacos were ground beef, hard shells, lettuce, tomatoes, and cheese. That was it. So my friend Emily and I went out for Mexican at Chuys. I got to pick my sauce and I was introduced to this amazing thing known as the deluxe tomatillo sauce. Fast forward 12 years and I've still never used a tomatillo. That all changed today. I took the sauce from Our Best Bites and modified it slightly. <div><br></div><div><b><u>Materials</u></b></div><div>3/4 lb tomatillos, coarsely chopped</div><div>1 small onion, chopped</div><div>1 green pepper, chopped</div><div>1 jalapeño pepper, minced</div><div>6 cloves garlic, chopped</div><div>3/4 tsp cumin</div><div>1 tbl olive oil</div><div>1/4 bunch cilantro</div><div><br></div><div><u><b>Methods</b></u></div><div><br></div><div>Started out with the onion and garlic cooking down in the oil in a small pan until translucent to release their fragrance. I added the remaining ingredients and done water and simmered them away. Finally, immersion blend until all texture is gone and it is suitable for consumption. If too liquid, I would have simmered off more water here. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ZMd_lWvyzVr2WCvm_0mV8Bv6gpgmxvfyQ-eqw7BBodeaxwhbYVL_tqpFIcwC2iECc1GwbhueDCrATIWGx8QoMYSrrHPgfO7fVeT5to2vbnLpJRg_Tr_yW3ORbBZorNVtH8aDKsJBRA/s640/blogger-image-1588923424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ZMd_lWvyzVr2WCvm_0mV8Bv6gpgmxvfyQ-eqw7BBodeaxwhbYVL_tqpFIcwC2iECc1GwbhueDCrATIWGx8QoMYSrrHPgfO7fVeT5to2vbnLpJRg_Tr_yW3ORbBZorNVtH8aDKsJBRA/s640/blogger-image-1588923424.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTFoleoBJ66v-LD_9EiFhtCW7WVOOhkPJqdo5wsYIg4bIXxmLuNB7EE0Kwl8nsJ2CPtVtY2ms76Xov2fcliGUEK6p0p3lOTL5sYvy4dVA1FBdcO6_UkCetNlTTooB5G3VU3WdI3-8cg/s640/blogger-image--1954190498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTFoleoBJ66v-LD_9EiFhtCW7WVOOhkPJqdo5wsYIg4bIXxmLuNB7EE0Kwl8nsJ2CPtVtY2ms76Xov2fcliGUEK6p0p3lOTL5sYvy4dVA1FBdcO6_UkCetNlTTooB5G3VU3WdI3-8cg/s640/blogger-image--1954190498.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzx7oErK9ocZmp7biiIEBgZjDUB6QLzaXCrFgpjfC08CY4qdI8uXJNK-KN0d5E8vkRPoVnngWTkRGrF1k8iw_FOx-ajsg_7yW_mt7rnZ2dWFVy6mxiPNP638629UXkCxu4ej9JIJ17WA/s640/blogger-image-1388010864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzx7oErK9ocZmp7biiIEBgZjDUB6QLzaXCrFgpjfC08CY4qdI8uXJNK-KN0d5E8vkRPoVnngWTkRGrF1k8iw_FOx-ajsg_7yW_mt7rnZ2dWFVy6mxiPNP638629UXkCxu4ej9JIJ17WA/s640/blogger-image-1388010864.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqEHjXwjYoN90UIsiuL5T4R2IqUy1x8Hvh2LrpIQeL38OrAGtTisaBGNwcogCte2SJK7Qb-OafjNFKItVIMTKszFdfSRZeXoN5RcnWmJBG6QtcDQg45WfZrvqFSiAdSBQbokLXfGCNg/s640/blogger-image--2045315288.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqEHjXwjYoN90UIsiuL5T4R2IqUy1x8Hvh2LrpIQeL38OrAGtTisaBGNwcogCte2SJK7Qb-OafjNFKItVIMTKszFdfSRZeXoN5RcnWmJBG6QtcDQg45WfZrvqFSiAdSBQbokLXfGCNg/s640/blogger-image--2045315288.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">We used this sauce on chicken and bean enchilladas. It was a little sweet, with no real heat since I didn't put the jalapeño seeds in the sauce. Still won much approval. We have some leftover to use as salsa later in the week :) I have a feeling I may make a ton more and freeze it! This could be the gateway to my first canning adventure. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9PfAMjm8QRyXP3KiMfFZGoNy-yrZw9y8WhPOWuyWiBnrHK437GjYLUT73DXxag_y2UQk-E3qNsgslJ1_su3ZE8NWeBJZZUJUAzLHrmenDWdna2mTK4zxcu67lMq9aA9ySkVN7y9JhhA/s640/blogger-image--2117666222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9PfAMjm8QRyXP3KiMfFZGoNy-yrZw9y8WhPOWuyWiBnrHK437GjYLUT73DXxag_y2UQk-E3qNsgslJ1_su3ZE8NWeBJZZUJUAzLHrmenDWdna2mTK4zxcu67lMq9aA9ySkVN7y9JhhA/s640/blogger-image--2117666222.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxmuAVInCYDf_qyCdLDz6Ej_WxiAXReW6AigmKSff_977HkPW9N25k0em4Sj51nE2dR-JGbQSyEHB_IJO0nE9y22B4dxryq1ClB5T70sFDnQL3EsKOPKuU4fTIMnvv5BFJa-5QlvD8w/s640/blogger-image-715492690.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxmuAVInCYDf_qyCdLDz6Ej_WxiAXReW6AigmKSff_977HkPW9N25k0em4Sj51nE2dR-JGbQSyEHB_IJO0nE9y22B4dxryq1ClB5T70sFDnQL3EsKOPKuU4fTIMnvv5BFJa-5QlvD8w/s640/blogger-image-715492690.jpg"></a></div><br></div><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div></div><br></div><br></div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-31313915492877927092013-08-31T19:55:00.001-05:002013-08-31T19:55:22.315-05:00Dining out<div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">Suds and spuds chips with triple dipping sauces (tomato relish, cheddar sour cream, spicy bacon ranch) and steak salad from the James Street Gastropub and Speakeasy. The beer list was great and the food was good. The atmosphere was really cool- loved the exposed brick and arches. They played the oldies soundtrack of my childhood all night upstairs. Definitely worth a return. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZMOels1b9-6w1Z8IFkzQBI7nAkwg_2nKrYDJYZSHCaITc4Bo08NZsA9JD_7nYUmdHzcvcDAIDgrXXHgU234D43IUxahFXX7rkwg4Vgm4_wHAu4myRBkAuB6IonR_F5ut38ex7JyYiA/s640/blogger-image-746750343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZMOels1b9-6w1Z8IFkzQBI7nAkwg_2nKrYDJYZSHCaITc4Bo08NZsA9JD_7nYUmdHzcvcDAIDgrXXHgU234D43IUxahFXX7rkwg4Vgm4_wHAu4myRBkAuB6IonR_F5ut38ex7JyYiA/s640/blogger-image-746750343.jpg"></a></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYP8ZPtUI6mvmhqlR-6v17-mkCaaMw6NEsTkO017exckqHJBOKxonkc1jBqfJSw1lbiDU9-vST-s_QnnlApmMwWoYUtLHceCKaq9YzAAQCY3MpyIAcQ8jVvr5JwleHYIoY2zhpprs3OQ/s640/blogger-image--206720086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYP8ZPtUI6mvmhqlR-6v17-mkCaaMw6NEsTkO017exckqHJBOKxonkc1jBqfJSw1lbiDU9-vST-s_QnnlApmMwWoYUtLHceCKaq9YzAAQCY3MpyIAcQ8jVvr5JwleHYIoY2zhpprs3OQ/s640/blogger-image--206720086.jpg"></a></div><br></div>Balsamic chicken from Penn Brewery. I love some good fresh mozzarella and this hit the spot after a long dat on the trails. Always a favorite spot for us. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOKCrhXCpQXLp0Tx7Prv6iYAlI3BqxSeZnTFI61e9ypEElnk5Au7CgGrA1_-MK-0pn3RQ1DWWukLpkmqgiLkQCc-r5CjpDnxYMijjKPCQoJVEwa5Gzd7s7V717SziNb6WnxkqoZPzyA/s640/blogger-image--1635665491.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOKCrhXCpQXLp0Tx7Prv6iYAlI3BqxSeZnTFI61e9ypEElnk5Au7CgGrA1_-MK-0pn3RQ1DWWukLpkmqgiLkQCc-r5CjpDnxYMijjKPCQoJVEwa5Gzd7s7V717SziNb6WnxkqoZPzyA/s640/blogger-image--1635665491.jpg"></a></div><br></div><br></div><div class="separator" style="clear: both;"><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-39995927036952846002013-08-31T19:46:00.001-05:002013-08-31T19:46:04.757-05:00Sorta Caprese ChickenLast week's impulse grocery buy was a ball of smoked mozzarella. It reminded me of the smoked string cheese I buy at the Mars Cheese Castle when I visit my parents, and tip it tastes just as good! After I opened the package you could smell the smokiness wafting towards you. <div><br></div><div>So this isn't a fancy meal or even real recipe. I took a checked breast and cut it into two servings and just pan fried them with a little oil from my misto and salt and pepper to taste. Meanwhile, I wilted a bunch of spinach for me and sliced some summer garden tomatoes. Then I just took the spinach and made a little mound on a backing sheet and covered with my sliced tomatoes. My chicken went over this whole David's went straight onto the baking sheet. Covered with a couple of slices of mozzarella and broiled! We served this with son ricotta stuffed gnocchi from a local place. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Xpr2NupEiXWNdmNSaxPh5O4czU9tNsoQ_7yE48y4yv3_CqxN0uqmtiKG6kWamW0a-1Vm_kr708eSgkRtXRx65iAz9bwv9OgYqt6KgHN9z6czau0MfNEhWk1ELteAsg_lWpthnKum-Q/s640/blogger-image--713991251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Xpr2NupEiXWNdmNSaxPh5O4czU9tNsoQ_7yE48y4yv3_CqxN0uqmtiKG6kWamW0a-1Vm_kr708eSgkRtXRx65iAz9bwv9OgYqt6KgHN9z6czau0MfNEhWk1ELteAsg_lWpthnKum-Q/s640/blogger-image--713991251.jpg"></a></div><br></div><div><br></div><div>David was so impressed with my fancy food porn he almost posted it on the book! I think he even liked the simple and tasty food. </div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-59677088505673335432013-08-25T19:17:00.001-05:002013-08-25T19:17:36.333-05:00Grilled salmon with fresh rosemary and garlic<div class="separator" style="clear: both;">So this was an easy salmon find from skinnytaste.com that we made the other day. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I took a sprig of rosemary from the garden and a couple of cloves of garlic from the farmers market and chopped them up. I rinsed off a nice sized salmon portion and patted it dry. Salmon was sales and peppered to taste, followed by topping with the fresh herbs. I drizzled with the juice of half a lemon and David grilled to perfection. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGB6dIBTUNjOHFXA06hoXGUyqZu_KSUibZc2XoBeW23QymNxckHUoCMus53Dn74mN-M2tIt6x6AqG8K1ROIPYgVeaAKfKYVgYX9Sf_tvuChfCdLEtn_gytfSILrmIIF_h_zWS-wC9lw/s640/blogger-image--1294664641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGB6dIBTUNjOHFXA06hoXGUyqZu_KSUibZc2XoBeW23QymNxckHUoCMus53Dn74mN-M2tIt6x6AqG8K1ROIPYgVeaAKfKYVgYX9Sf_tvuChfCdLEtn_gytfSILrmIIF_h_zWS-wC9lw/s640/blogger-image--1294664641.jpg"></a></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I enjoyed my portion with some steamed fresh great and yellow beans from the farmers market. Yum! Summer eating at its best. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8PfGbGvIfFlgmZocjk_Xp0jr8eCCBBcKjbZ8xyfZn7Up2mL9cmcg5jcai0Lpg68GfW7spw7ZkoBin_B9DUbJgha0QU9qXJ_6Cz9hP4qHQ7c4WpVSXVdYwfGrrsgAK-GBB3GQiliVVQ/s640/blogger-image--1932543951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8PfGbGvIfFlgmZocjk_Xp0jr8eCCBBcKjbZ8xyfZn7Up2mL9cmcg5jcai0Lpg68GfW7spw7ZkoBin_B9DUbJgha0QU9qXJ_6Cz9hP4qHQ7c4WpVSXVdYwfGrrsgAK-GBB3GQiliVVQ/s640/blogger-image--1932543951.jpg"></a></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-51319157082682782942013-08-25T18:51:00.001-05:002013-08-25T19:18:24.894-05:00Grilled pizza - sausage and pepperNot the most exciting of recipes, but its been a while since I posted. <div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTzfmVBL-vMCYDtSCoU1mlXFC8NRzKfFX6Gdw-ljZth6j_xojoOmzkVmRLLUgMfGg9oZL5kRegQIK6L1x35_VjmKr2N-lRfnqY37c9AMvLGOdNdS4EXQu440K64cy_MB_VTkmrG2-Bw/s640/blogger-image-901912497.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTzfmVBL-vMCYDtSCoU1mlXFC8NRzKfFX6Gdw-ljZth6j_xojoOmzkVmRLLUgMfGg9oZL5kRegQIK6L1x35_VjmKr2N-lRfnqY37c9AMvLGOdNdS4EXQu440K64cy_MB_VTkmrG2-Bw/s640/blogger-image-901912497.jpg"></a></div><br></div>We did the grilled pizza thing for gratuitous food Sunday. Mine was delicious - slices of grilled chicken sausage with chopped up farmers market peppers and slices of tomatoes from our garden topped off with a little pizza blend and some ricotta. It was a nice departure from my normal pizza marguerite (although I've for some delicious smoked mozzarella that I'm looking forward to using later this week). We enjoyed with some of Pennsylvania's finest table wine :)</div><div><br></div><div>I love pizza and I love summer eating. </div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-38735536864785400952013-07-10T19:08:00.001-05:002013-07-10T19:08:07.491-05:00Honey and spice sautéed pork hand tacos<i>Source: porkbeinspired.com</i><div><br></div><div>So I have a pork problem. I'm not opposed to it. I just find it to be an awkward food. Growing up pork meant shake and bake on thick butterflies chops. Yum. That's a win in my book, even in my 30's. But that's not really my food style anymore. Now I do enjoy pork tenderloin, and hello pulled pork. We buy chips when they go on sale (hello buy one get one!), however the last several times they have seemed to be overlooked and dry. I was flipping through a magazine the other day and saw this recipe. I knew we had pork to use this week so I thought I would give it a try. </div><div><br></div><div>Weather has been pretty rough here today. Like massive flooding shutting down streets. So when I came home I rushed to get dinner started and done before things got bad again. Fail. Meat was marinated but not cooked. I had electric stoves growing up and am never really comfortable but God bless gas. Out electric starter didn't work but a long lighter and the gas got us there. </div><div><br></div><div><b>Ingredients</b></div><div>1 lb pork thinly sliced into strips (by the time I trimmed away the fat we had 12 oz)</div><div>1 tbl olive oil</div><div>1 tbl honey</div><div>1 tbl soy sauce</div><div>1 tbl lemon juice</div><div>1/2 tsp paprika</div><div>1/2 tsp chili powder</div><div><br></div><div><b>Methods</b></div><div>Mix the marinade ingredients well and add pork. Stir to coat and let it sit 15 min. Cook on the sautéed pan for a few min until cooked through (or throw on the grill in a grill pan) </div><div><br></div><div>Serve taco style!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8VJyJKSZCrWWgUISyBmoXvtVvQ8ocTaFZUVl-Av1-8xnGHRxNhEHMt7-fP8UHQqs_mebJ8tMaIA4w2lNRfr8gNLpPFbcWnhxzo35jILgEb0gU9hoZwRYcw2webRXSMzHdxu7oQ1uiw/s640/blogger-image--1396666862.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8VJyJKSZCrWWgUISyBmoXvtVvQ8ocTaFZUVl-Av1-8xnGHRxNhEHMt7-fP8UHQqs_mebJ8tMaIA4w2lNRfr8gNLpPFbcWnhxzo35jILgEb0gU9hoZwRYcw2webRXSMzHdxu7oQ1uiw/s640/blogger-image--1396666862.jpg"></a></div><br></div><div><br></div><div>I actually ate mine with a bunch of farmers market veggies and a little cheese in classic fajita salad style. Easy. Fast. Tasty. David approved. Win. </div><div><br></div><div>Sorry for the crap pic.... But we still have no power:(</div><div><br></div><div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0tag:blogger.com,1999:blog-4686986656540433529.post-22861593852877764192013-07-08T20:39:00.001-05:002013-07-08T20:39:57.864-05:00Buffalo chicken enchiladasWho doesn't live dome Mexican? Or buffalo chicken? Why not combine them? EmilyBites did and I gave it a try. Turned out on, but I will stick with my normal Mexican. This was a but too much kick for me and really, I like my Mexican a little more traditional or just tex-mex fusiony. Even David thought these were too spicy. <div><br></div><div>Adapted from Emilybites.com</div><div><b><br></b></div><div><b>materials</b></div><div>12 oz chicken, cooked and shredded </div><div>8 oz can tomato sauce</div><div>1/4 cup buffalo sauce </div><div>1/2 T chili powder</div><div>1/2 T cumin</div><div>1/2 T garlic powder </div><div>1/8 t sugar</div><div>3/4 cup triple cheddar</div><div>1/4-1/2 cup minced celery</div><div>1 T blue cheese dressing </div><div>8 small corn tortillas </div><div><br></div><div><b>methods</b></div><div>Combine the tomato sauce, buffalo sauce, chili poser, cumin, garlic powder, and sugar. Take 1/2 cup sauce and mix well with chicken, cheese, and blue cheese dressing. At this point I stopped to make David's veggie free enchiladas. For mine I mixed in the celery and completed the enchiladas. Spray with a little oil and bake at 425F for 8-10 min to get crunchy. Then lower the heat to 400, top with the remaining sauce and bake for 18-20 min. </div><div><br></div><div>David added plenty of extra blue cheese dressing to cool his down. Ill be using some yogurt with my leftovers for lunch. And later this week we will just go back to old fashioned turkey and black bean enchiladas. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLskgmMyGFb4rVFMsyz6fH9PWUD0f94RMu9zwh5P4n_55YOxMtaGYvri-pD4gmfFpw_0sWoUPhsjD8ReDBsrWDDIeTDNZ3Fxn6ZaH-I-BGb95MniQim3fnxjXo3Av0nVT9qVakBWrIg/s640/blogger-image-1013069563.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLskgmMyGFb4rVFMsyz6fH9PWUD0f94RMu9zwh5P4n_55YOxMtaGYvri-pD4gmfFpw_0sWoUPhsjD8ReDBsrWDDIeTDNZ3Fxn6ZaH-I-BGb95MniQim3fnxjXo3Av0nVT9qVakBWrIg/s640/blogger-image-1013069563.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLzr3OSZLts8IzRPFwm91hAOhXhPhffVxVxaDADxxBQ4Ih49IWLdjSVALPR2Pe0oh9vjBuQTfe-vRfVRKsSTBzq9oDhQc2aWtrDyERbpCC6UCgskSmp2PT236ihgEJUrsW_OQSfgdbg/s640/blogger-image-321087017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLzr3OSZLts8IzRPFwm91hAOhXhPhffVxVxaDADxxBQ4Ih49IWLdjSVALPR2Pe0oh9vjBuQTfe-vRfVRKsSTBzq9oDhQc2aWtrDyERbpCC6UCgskSmp2PT236ihgEJUrsW_OQSfgdbg/s640/blogger-image-321087017.jpg"></a></div><br></div>Sarahhttp://www.blogger.com/profile/10753552614128192316noreply@blogger.com0