tag:blogger.com,1999:blog-21511632691504331122024-03-14T03:17:41.869-07:00A Savory TableIn the house of the wise are stores of choice food... Proverbs 2:20
Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.comBlogger683125tag:blogger.com,1999:blog-2151163269150433112.post-40506271857245956672023-09-10T10:50:00.002-07:002023-09-10T10:50:36.110-07:00Easy/No-bake Whipped Peanut Butter Pie<div style="text-align: left;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7ObfJX45v0OkF3gLUSqqQuP2KTVoP0OCC1U06N8Qs2RMFiTImrDgzoGOgRD6Rt8VM8UkEwisu5IHZzpu_qoF2Zw_iHNZhoqn4gz3IU0X141Qokd6Rpw4ksilgAaSIs9YrMyFHS-vIVK0g8lFpTXFaVUxn7YrCQA_ztOe6WRL5VVMRaT_B4bK1nSC9QE/s1584/PB%20Pie.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1351" data-original-width="1584" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7ObfJX45v0OkF3gLUSqqQuP2KTVoP0OCC1U06N8Qs2RMFiTImrDgzoGOgRD6Rt8VM8UkEwisu5IHZzpu_qoF2Zw_iHNZhoqn4gz3IU0X141Qokd6Rpw4ksilgAaSIs9YrMyFHS-vIVK0g8lFpTXFaVUxn7YrCQA_ztOe6WRL5VVMRaT_B4bK1nSC9QE/w400-h341/PB%20Pie.jpeg" width="400" /></a></div><div style="text-align: left;"><b><br /></b></div>Ingredients</b></div><div style="text-align: left;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">½</span> C peanut butter</div><div style="text-align: left;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">½</span> C cream cheese, softened/room temp</div><div style="text-align: left;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">1</span> C powdered sugar</div><div style="text-align: left;">1 C heavy whipping cream*</div><div style="text-align: left;">1 tsp vanilla</div><div style="text-align: left;">pinch salt</div><div style="text-align: left;">1 9-inch pie crust: graham cracker or chocolate cookie crust</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Optional toppings (or mix-ins): Reeses Peanut Butter Cups, mini chocolate chips, chopped peanuts, chocolate fudge sauce...</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>* You can substitute 8 oz frozen whipped topping to save time (sacrificing real cream), but since it is presweetened, reduce the powdered sugar to <span style="font-family: "Times New Roman", serif; font-size: 16px;">½ cup.</span></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">Combine peanut butter, cream cheese and <span style="font-family: "Times New Roman", serif; font-size: 16px;">½ cup powdered sugar, mixing until very smooth.</span></div><div style="text-align: left;"><span style="font-family: "Times New Roman", serif; font-size: 16px;"><br /></span></div><div style="text-align: left;">In a separate bowl, whip heavy cream to firm peaks with remaining powdered sugar, vanilla and salt. Fold in peanut butter mixture.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If desired, spread some chopped Reeses Peanut Butter Cups (or other mix-ins) on the bottom of the crust or gently stir into peanut butter filling. Pour peanut butter filling into crust, spreading gently to an even thickness. If desired, sprinkle with extra toppings and/or drizzle with chocolate fudge sauce.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Keep refrigerated.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p><br /></p>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-3311496450667141782023-09-10T10:32:00.001-07:002023-09-10T10:32:20.413-07:00Vadouvan Chicken Salad (Sandwich)<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4irxSvZRsS60bSnpvjNpXh_LCtA6Mhh6maJy_I3GEowooA4j3pEzpE_SK1EMIS9m2anwy8XZEkYXi70HQlNHov7P2WA2E68VCHl6pcG5ycO0ONw-9QcMd0ry7MTt_DwN6XkpYWNWv3fnGHi9HPdjJvcTVmMro0ItyY981qdyWv5vMj8_EobHCLgrfT4/s680/curry%20chicken%20salad%20sandwich.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="680" data-original-width="680" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4irxSvZRsS60bSnpvjNpXh_LCtA6Mhh6maJy_I3GEowooA4j3pEzpE_SK1EMIS9m2anwy8XZEkYXi70HQlNHov7P2WA2E68VCHl6pcG5ycO0ONw-9QcMd0ry7MTt_DwN6XkpYWNWv3fnGHi9HPdjJvcTVmMro0ItyY981qdyWv5vMj8_EobHCLgrfT4/w400-h400/curry%20chicken%20salad%20sandwich.jpg" width="400" /></a></div>Vadouvan is a French spice mix similar to curry. Vadouvan is a bit milder and since I'm a wimp when it comes to hot spice I tend to prefer vadouvan. You could substitute curry in this recipe and be just fine; either spice is not overpowering with everything else in the mix. I like this in a sandwich, but it'd be fine on a bed of greens as a salad on its own.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1½ lb chicken breast, cooked, diced</div><div style="text-align: left;">1 apple, peeled, cored, diced</div><div style="text-align: left;">3 green onions, chopped</div><div style="text-align: left;">½ C peanuts* chopped</div><div style="text-align: left;">½ C dried cranberries (or golden raisins)</div><div style="text-align: left;">2/3 C grapes (green or red), quartered</div><div style="text-align: left;">¾ C mayonnaise (or Miracle Whip, etc.)</div><div style="text-align: left;"><div>1 tsp vadouvan</div><div>¾ tsp salt</div><div><br /></div><div>*<i> I use peanuts because I have a tree nut allergy. Cashews or pecans would be more common here.</i></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">Season teh chicken breast with salt & pepper, cook, cool and dice. While it's cooling, do all the other dicing, chopping and quartering. <i>TIP: Next time I make mine, I'll dice things smaller; I imagined if would be nice to bite into good chunks, but they just kept falling out of my sandwich!</i> </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a medium bowl, tossed chicken, apple, onion, peanuts, cranberries and grapes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a small bowl, stir vadouvan and salt into mayonnaise; then, fold into chicken mixture. Season with extra salt if needed. ...or more vadouvan if the flavor is milder than you'd like.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>P.S. This picture isn't an original of mine. I'll try to remember to TAKE one next time I mix up a batch of this!</i></div><div style="text-align: left;"><br /></div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-36048907170575379302023-09-10T10:02:00.002-07:002023-09-26T17:54:40.540-07:00Monte Cristo Crepes<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9GePizINnZJRscaYoWMcJEEVLQTj8aIcReekbrwu9HUuGkBedekcV-6Jyfw4ueG5yLA_vMEqA8-3Fnzaz1-Je1dfpsNq2knsxAxoFLhQzmBpAJqo3xNYGIgt6-0sfyCiShrC8-CvKZ-ppO9UUrq9M-UnoSTYwWkBNOqeaaIqQdhFOKDKYRZ9IaOtLZI/s2156/0905231854a_HDR.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1502" data-original-width="2156" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9GePizINnZJRscaYoWMcJEEVLQTj8aIcReekbrwu9HUuGkBedekcV-6Jyfw4ueG5yLA_vMEqA8-3Fnzaz1-Je1dfpsNq2knsxAxoFLhQzmBpAJqo3xNYGIgt6-0sfyCiShrC8-CvKZ-ppO9UUrq9M-UnoSTYwWkBNOqeaaIqQdhFOKDKYRZ9IaOtLZI/w400-h279/0905231854a_HDR.jpg" width="400" /></a></div>This is more of a reminder than an actual recipe. The inspiration came from </i><b>Food Network Magazine</b><i> (October 2015...I was recylcing old magazines at school). You can find their </i><a href="https://www.foodnetwork.com/recipes/food-network-kitchen/monte-cristo-crepes-3364047" style="font-style: italic;" target="_blank">recipe here</a><i>. I just made cr</i><span style="font-family: "Times New Roman", serif; font-size: 12pt; font-style: italic;">ê</span><i>pes from my go-to </i><a href="http://asavorytable.blogspot.com/2010/07/crepes.html" style="font-style: italic;" target="_blank">cr<span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: AR-SA;">ê</span>pe recipe</a><i>, and layered and folded in ham, turkey and swiss cheese. Swiss is traditional, though the </i><b>Food Network </b><i>recipe calls for muenster, and any melt-y cheese could work. I covered them, so they wouldn't dry out, and popped them in the oven (350</i><span style="font-family: "Times New Roman", serif; font-size: 12pt; font-style: italic;">°</span><i>) just long enough to melt the cheese. The dipping sauce is a mix of raspberry jam and dijon mustard. I dusted mine with powdered sugar which is often included with a Monte Cristo. Serving it with a green salad kept it from being too overly indulgent.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;"><a href="https://asavorytable.blogspot.com/2010/07/crepes.html" target="_blank">cr<span style="font-family: "Times New Roman", serif; font-size: 12pt;">ê</span>pes</a></div><div style="text-align: left;">thin sliced ham</div><div style="text-align: left;">thin sliced turkey</div><div style="text-align: left;">thin sliced swiss</div><div style="text-align: left;">seedless raspberry jam</div><div style="text-align: left;">dijon mustard</div><div style="text-align: left;">powdered sugar</div><p><br /></p>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-31290835677210748852023-06-20T13:55:00.002-07:002023-06-20T13:55:33.583-07:00Brown Sugar & Soy Drumsticks<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-ZCvumKJ1UGGdJEYjYCgjyUV8O_XpVZt7lySC2fg_sHg8o4sWeIdufmGlugeSwjIMjTSFOyc8xPJLAktk15v1X5i0LUM9ToTQa5xdj1l0JRloeqVC8OUHp1cLzMqiX_7QEnYZjHxVEdHrh2wK3R8ZjEo9j84HTCHHgLQciWsqkfEzWF-KnEL5vg3C68/s2488/0619231916.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2488" data-original-width="1602" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-ZCvumKJ1UGGdJEYjYCgjyUV8O_XpVZt7lySC2fg_sHg8o4sWeIdufmGlugeSwjIMjTSFOyc8xPJLAktk15v1X5i0LUM9ToTQa5xdj1l0JRloeqVC8OUHp1cLzMqiX_7QEnYZjHxVEdHrh2wK3R8ZjEo9j84HTCHHgLQciWsqkfEzWF-KnEL5vg3C68/w258-h400/0619231916.jpg" width="258" /></a></div>It definitely wouldn't have to be drumsticks; in fact, it wouldn't even have to be chicken. This is a super simple basting glaze that is the closest I could remember to what I saw in a magazine (</i><b>allrecipes? FoodNetwork? Delish? Cooking Light? BHG?</b><i> -- I honestly can't remember, but those are ones I subscribe to). It was just a handful of ingredients...</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b><br />6 chicken legs<br />1/3 C brown sugar<br />2 t ketchup<br />1 T soy sauce (or tamari, or amino acids...)<br />½ t garlic powder<br /> I'd actually prefer fresh garlic, mashed into a paste, but the original recipe was intended to be super "quick & easy" and used powder<br />1-2 scallions, thinly sliced<br />1 t toasted sesame seeds<br /><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">Preheat oven to 425°. Combine brown sugar, ketchup, soy and garlic powder in a small bowl. Place chicken pieces in a shallow baking dish and smear with brown sugar paste. Bake 20-30 minutes until interior of chicken legs (or thighs, breasts...) reaches 165°, basting with brown sugar drippings at least a couple times as it cooks. Top with sliced scallions and sesame seeds to serve.</div><p style="text-align: left;"><br /></p>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-79299139394033197162022-07-17T14:51:00.004-07:002022-07-17T14:56:32.208-07:00Sweet Chili Sauce<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqW1zHxJoegtBHvTZ3fDSWRKst5IcHmvP2KRDmFSP1xr8pl7jk0XkQrVBlsBdo_OWSXIzBmQXMEO-VekpZebFWfRiA71iYGpRKMwiAI9n2MKqfEuL_FUPswP0REcygZSKhxBYPCNSy4cnwV906IIf7tHxJbM24hvgAjW8NKHgkdb5dXl3LtwRB4mU/s500/SweetChiliSauce.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqW1zHxJoegtBHvTZ3fDSWRKst5IcHmvP2KRDmFSP1xr8pl7jk0XkQrVBlsBdo_OWSXIzBmQXMEO-VekpZebFWfRiA71iYGpRKMwiAI9n2MKqfEuL_FUPswP0REcygZSKhxBYPCNSy4cnwV906IIf7tHxJbM24hvgAjW8NKHgkdb5dXl3LtwRB4mU/s320/SweetChiliSauce.jpg" width="320" /></a></div>I bought a Thai chili pepper plant at the Farmer's Market recently. No chilis are ready yet (but they're there!), but it's made me crave sweet chili sauce while I'm waiting for them to mature... There are lots of recipes for sweet chili sauce with similar but slightly varied ingredients, but here's a good basic recipe to use as a spring board for personalizing the flavor. Great as a dipping or finishing sauce for lots of Southeast Asian dishes.</i><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1 red bell pepper</div><div style="text-align: left;">1-2 cloves garlic</div><div style="text-align: left;"><span style="font-family: Georgia, serif; font-size: 12pt;">½</span> C sugar (<i>I like using brown sugar, but white is more traditional</i>)</div><div style="text-align: left;">1/3 C vinegar -- distilled white or apple cider</div><div style="text-align: left;">2 t sriracha or sambal oelek (<i>use more if you like more spice!</i>)</div><div style="text-align: left;"><span style="font-family: "Georgia",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">½</span> t salt</div><div style="text-align: left;"><span style="font-family: Georgia, serif; font-size: 12pt;">1</span> t fish sauce or oyster sauce</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">Remove stem and seeds from bell pepper; coarsely chop. Pulse pepper and garlic in food processor or blender until finely chopped.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In small saucepan, combine pepper & garlic with <span style="font-family: Georgia, serif; font-size: 12pt;">½</span> C water, sugar, vinegar, sriracha/sambal oelek, and salt. Bring to boil; reduce heat to simmer and continue cooking about 10 minutes until reduced and slightly thickened.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In small bowl, create a slurry with cornstarch and fish or oyster sauce. Add to mixture in saucepan, stirring constantly for about a minute until sauce thickens.</div><p style="text-align: left;"><br /></p>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-84980223528745293752022-06-20T15:39:00.001-07:002022-06-29T08:20:41.721-07:00Cauliflower 'Tots'<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnYo0bs9osC_rEnDABRWbeqZcOUhd7mLKtj38KmKdoCSCzPfJUA9lyahHb37Xux19CJiz7JDOcr2c9QjT4vpLW1YD5zlf20zC5D-JjVzwkGvwXqzvUkNadVgjnJBMGCvXse1CaAdtOiksFbfgta2IJkY5J_VbsInUviapxYnCHfMKDaMLxBmQKtIi/s1858/0620221856a_HDR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1428" data-original-width="1858" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnYo0bs9osC_rEnDABRWbeqZcOUhd7mLKtj38KmKdoCSCzPfJUA9lyahHb37Xux19CJiz7JDOcr2c9QjT4vpLW1YD5zlf20zC5D-JjVzwkGvwXqzvUkNadVgjnJBMGCvXse1CaAdtOiksFbfgta2IJkY5J_VbsInUviapxYnCHfMKDaMLxBmQKtIi/w400-h308/0620221856a_HDR.jpg" width="400" /></a></div></div><div style="text-align: left;">1 medium head cauliflower</div><div style="text-align: left;">2 eggs</div><div style="text-align: left;">1 C shredded cheddar</div><div style="text-align: left;">1 C shredded parmesan</div><div style="text-align: left;">2 T fresh chopped herbs*</div><div style="text-align: left;">2/3 C panko breadcrumbs</div><div style="text-align: left;">½ t salt</div><div style="text-align: left;">¼ t pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>* To try out the recipe, I just used a pre-blended Italian herb mix (2 tsp, dried), but you could play around with any flavor combination here!</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Core cauliflower and chop into 1 - 1½ " inch floret pieces. Steam until tender. Drain thoroughly and transfer to a large bowl. Mash cauliflower using a pastry blender or potato masher (or, use a food processor...) in to very fine pieces.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add eggs, cheeses, panko, herbs, and salt & pepper (more or less to taste). Mix until well combined.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Shape 1-2 tablespoons of cauliflower mixture into balls or 'tot-like' shapes with your hands. Arrange tots in a single laer on a parchment lined baking sheet, or in the basket of an air fryer. Cook at 375° until golden -- for 10-12 minutes in an air fryer, or approximately 20-25 minutes in conventional oven,</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve with your choice of dipping sauce(s).</div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-30948405740704284212022-01-17T11:05:00.006-08:002022-01-17T12:08:37.790-08:00Namasu - Pickled Carrot & Daikon Salad<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhRhlLB6HKxL7Q8qZIax8M5LrMHcK1hZ7eZhhokc2Q0CM1C1msEnO1MsC-BX6SXMLA-OKmuvPCsDBQaNMAVnOk4RNeNfYpB-laNxjuWhpqhYMD36nfeGQ_kze2EbNoomT7-4XzOAF3GIHucMm7bpMKxFLwNG5mY8gCN6G5nt23oWmsUEUM3APePM7kj=s1999" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1410" data-original-width="1999" height="283" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRhlLB6HKxL7Q8qZIax8M5LrMHcK1hZ7eZhhokc2Q0CM1C1msEnO1MsC-BX6SXMLA-OKmuvPCsDBQaNMAVnOk4RNeNfYpB-laNxjuWhpqhYMD36nfeGQ_kze2EbNoomT7-4XzOAF3GIHucMm7bpMKxFLwNG5mY8gCN6G5nt23oWmsUEUM3APePM7kj=w400-h283" width="400" /></a></div>Asian flavors (and pickles) are both foods I like. If you don't, this probably isn't for you. A little serving of this on the side of any Asian dish adds a bright, zingy bite to the meal.</i></div><div style="text-align: left;"><br /><b>Ingredients</b></div><div style="text-align: left;">1 lg daikon, julienned (1/8 x 1/8 x 2 inches)*</div><div style="text-align: left;"> -- about 3½ cups</div><div style="text-align: left;">1 lg (3 medium) carrots, julienned*</div><div style="text-align: left;">2 tsp kosher salt</div><div style="text-align: left;">3 T rice vinegar</div><div style="text-align: left;">1 T sugar</div><div style="text-align: left;">1 T lime juice</div><div style="text-align: left;">1-2 T orange juice</div><div style="text-align: left;"><i>Optional garnish:</i> toasted sesame seeds</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>* I bought carrots that were pre-cut, and used a mandolin to prep the daikon. If you don't have a mandolin or a food processor to slice the veggies, you </i>could <i>shred them on the largest section of a hand-held grater. The texture isn't going to be quite the same, but it could save you a LOT of prep time! (and knife work, if you're not that efficient with practice)</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">Toss together the daikon and carrots; sprinkle with salt and gently toss again. Let sit (room temp) about 20 minutes. Veggies will soften a bit and release some water.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">While veggies are resting, whisk together vinegar, sugar, lime and orange juices* until sugar is dissolved. (<i>Ideally the lime and orange juices should be replaced with <b>yuzu</b> juice; it's not that hard to find but I rarely have it on hand and I usually have lime and orange which are a pretty good substitution.</i>)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Drain liquid from carrot & daikon mixture. Drizzle vinegar dressing over vegetables and toss to coat; let stand at least 15 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve at room temp or chilled, garnished with toasted sesame seeds.</div><div style="text-align: left;"><br /></div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-80250396972068888412022-01-11T11:47:00.001-08:002022-01-11T11:47:07.982-08:00Shoyu-Miso Tare (ramen bowl flavor base)<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg5UVHTW0BEdAocOrv4FzNVP6XSEH7VtiE4UJElo4deonfeYvLJQKpYODfBwtiJH0Dx4Xb3AoINXRBab4c0s_VeH8h72awaddxmih7I5boRZ1UFYS0SYXlIfNPATohztX-xb90QDTIyWZgbpaw78GbEFKeF_18TWpWcYS9KTGCMh5qnvZkYrln6L3OU=s1000" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="682" data-original-width="1000" height="272" src="https://blogger.googleusercontent.com/img/a/AVvXsEg5UVHTW0BEdAocOrv4FzNVP6XSEH7VtiE4UJElo4deonfeYvLJQKpYODfBwtiJH0Dx4Xb3AoINXRBab4c0s_VeH8h72awaddxmih7I5boRZ1UFYS0SYXlIfNPATohztX-xb90QDTIyWZgbpaw78GbEFKeF_18TWpWcYS9KTGCMh5qnvZkYrln6L3OU=w400-h272" width="400" /></a></div>I'll try to remember to take my OWN photo, but so far all I've done is mix up the Shoyu-Miso Tare itself, which is a concentrated flavor base for ramen bowls. Just add hot broth, ramen noodles and whatever veg or proteins you fancy! (...all pre-cooked, of course!)</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Shoyu-Miso Tare</b></div><div style="text-align: left;"><span style="font-family: Georgia, serif; font-size: 12pt;">¼ </span>C tamari/soy sauce</div><div style="text-align: left;">2 T mirin</div><div style="text-align: left;">2 T sake</div><div style="text-align: left;">2 T white miso</div><div style="text-align: left;">1 tsp Sriracha, or a pinch of red pepper flakes</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whisk it all together and get ready throw together a ramen bowl!</div><div style="text-align: left;"><i>To add extra flavor, add a couple spoonfulls of this on top of your ramen bowl:</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><b>Scallion-Ginger Sauce</b></div><div style="text-align: left;">4 thinly sliced scallions</div><div style="text-align: left;">1-2 T minced fresh ginger*</div><div style="text-align: left;">1 tsp tamari/soy sauce</div><div style="text-align: left;">pinch of red pepper flakes</div><div style="text-align: left;"><span style="font-family: Georgia, serif; font-size: 12pt;">¼ </span>C sesame oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a small bowl, combine scallions, ginger, soy sauce and red pepper flakes.</div><div style="text-align: left;">Heat sesame oil in a small sauce pan until is shimmers (about 1 minute, just <u>before</u> smoking). Pour hot oil over scallion-ginger mixture and let steep at least 10 minutes before serving.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>* I buy this in pre-prepared squeeze tubes at the grocery store.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-24564091444222660642022-01-09T14:33:00.003-08:002022-11-01T18:53:52.732-07:00Egg 'Waffles' -- ("Chaffles"???)<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh2wM6RbsQOCWwO2-WHYuK9s6VECLTdN_AojLtCoyeasnP4IQHjzLUWxyAD_EGgnp6qAN7AFmbzhXo5C0ryfHfG7RBu-IbsAJLLguKAozq3ZBx2eGt0XkoEa7K4gRYUxZj8_YiRMzz33zDAPaCUl5C6V4B-Vk9DZloIyMySCXxPF4y2pNBbnRnWRqdc=s1988" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1988" data-original-width="1566" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2wM6RbsQOCWwO2-WHYuK9s6VECLTdN_AojLtCoyeasnP4IQHjzLUWxyAD_EGgnp6qAN7AFmbzhXo5C0ryfHfG7RBu-IbsAJLLguKAozq3ZBx2eGt0XkoEa7K4gRYUxZj8_YiRMzz33zDAPaCUl5C6V4B-Vk9DZloIyMySCXxPF4y2pNBbnRnWRqdc=w315-h400" width="315" /></a></div>Apparently calling them "chaffles" is a thing (something+waffle??? -- I truly have no idea! Egg is the main ingredient). But...whatever! It's a fun alternative to scrambled eggs with 'add ins'.</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>The <b>2-egg recipe amounts below were perfect for one serving in my 8" waffle iron</b>. Easy to double (or quadruple), but this is a great single serving size...my students would have fun mixing up their own individual creations!</i></div><div style="text-align: left;"><br /><b>Ingredients</b></div><div style="text-align: left;">2 eggs</div><div style="text-align: left;">2 T flour</div><div style="text-align: left;">¼ tsp baking powder</div><div style="text-align: left;">pinch each salt & pepper</div><div style="text-align: left;"><i>Optional</i>: 1/3 C shredded cheese, bacon crumbles, diced ham, crumbled breakfast sausage, chopped scallions, minced chives, minced garlic, small diced peppers or onions, minced herbs... <i>You get the idea!</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">Whisk eggs until fluffy. Whisk in flour, baking powder, salt & pepper.</div><div style="text-align: left;"><br />Add in shredded cheese(s) and other add-ins if desired (they can also be used as toppers to garnish the finished egg-waffle).<br /><br /></div><div style="text-align: left;">Heat waffle iron; pour egg mixture onto waffle iron and cook about 3 minutes until set and beginning to brown. Serve immediately while still very fluffy...they do tend to deflate a little. </div><div style="text-align: left;"><div><i><br /></i></div><div><i>I topped mine with sour cream with a little <a href="http://asavorytable.blogspot.com/2016/07/bacon-jam.html" target="_blank">bacon jam</a> mixed in, and some roasted cherry tomatoes and chopped scallions (both of which I also mixed into the egg batter).</i></div><div><i><br /></i></div></div><p><br /></p>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-80708358439578661682021-12-30T18:17:00.000-08:002022-01-17T12:06:07.540-08:00Miso+Ginger(+Maple)...2 versions<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiAtmz6oyyHMEy3TmWUPnj0oCrzJ9qZVTKHmCOwMMGSYZcW3OjMnsYktnqW50lTB6v1iGJwdGsk8CJnGGJ9ZHibP2FVNOJHuYPFhivIwPRVQ2q7Ym8U0LRMcIN9driTWHSPHlQwj9i-S27gLCQdyBQJ-AkJf4jXUbotmBVxS_gLOs8PwWtdDrL8qgxA=s2020" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2020" data-original-width="1602" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiAtmz6oyyHMEy3TmWUPnj0oCrzJ9qZVTKHmCOwMMGSYZcW3OjMnsYktnqW50lTB6v1iGJwdGsk8CJnGGJ9ZHibP2FVNOJHuYPFhivIwPRVQ2q7Ym8U0LRMcIN9driTWHSPHlQwj9i-S27gLCQdyBQJ-AkJf4jXUbotmBVxS_gLOs8PwWtdDrL8qgxA=w509-h640" width="509" /></a></div>While I don't typically want my whole meal to have the same flavor profile, if it's a combo I really like, it definitely makes the prep easier when you're utilizing a lot of the same ingredients. With only slight differences ingredients, both of these glazes deliver with something sweet, something sour/acidic, something salty, a little fermented funk, and a little kick of heat all balanced to brighten up a protein or veggie...</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Miso-Glazed Salmon with Sushi Rice </b>(<a href="https://www.epicurious.com/recipes/food/views/miso-glazed-salmon-with-sushi-rice" target="_blank">original recipe from <i>Epicurious</i></a>)</div><div style="text-align: left;"><i>I didn't have sushi rice, but brown rice was fine here. It's the glaze the really carries the flavor...</i></div><div style="text-align: left;"><i>Combine the ingredients, heat and reduce slightly to thicken, use it to baste the salmon. It would also be good on pork, chicken, but salmon's a real treat.</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">3 T sugar</div><div style="text-align: left;">¼ C each: rice vinegar, miso paste, maple syrup, tamari/soy sauce</div><div style="text-align: left;">½ tsp red pepper flakes</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ginger-Miso Glazed Broccoli</b> (<a href="https://www.eatingwell.com/recipe/7881578/ginger-miso-glazed-broccoli/" target="_blank">original recipe from <i>EatingWell</i></a>)</div><div style="text-align: left;"><i>Again, this would work with other veggies too -- asparagus, Brussels sprouts, bok choy, etc. It's the flavors in the glaze here, very similar to the recipe above. </i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 T white miso*</div><div style="text-align: left;">1 T grated fresh ginger</div><div style="text-align: left;">1 tsp maple syrup (or honey)</div><div style="text-align: left;">1 tsp sesame oil*</div><div style="text-align: left;">½ tsp tamari/soy sauce</div><div style="text-align: left;">½ tsp rice vinegar</div><div style="text-align: left;">pinch white pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;">*<i> A darker miso would also work, but tends to have a stronger flavor (and usually saltier) and could overpower the other ingredients; but you could reduce the amount to taste. An easy swap with this recipe would be to use peanut oil, and chopped peanuts instead of the seasame seeds as a topper/garnish.</i></div><div style="text-align: left;"><br /></div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-28083064111596101552021-11-20T12:03:00.000-08:002022-01-17T12:04:35.867-08:00Chicken-Cabbage Salad with Pineapple & Apple<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbygoYj8pc90KKRV4-EUvJs0QLy41gOnxYBxN52hq1u4CQqyfw1JxGgNKk07jxS6xM7GgEjNRd6SwljdJ1vK3BRSeJTffIG2k7e5bamOTheCevUUaPM-UdC31KO0jxI74hSlkYuq9lbpI/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1659" data-original-width="1244" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbygoYj8pc90KKRV4-EUvJs0QLy41gOnxYBxN52hq1u4CQqyfw1JxGgNKk07jxS6xM7GgEjNRd6SwljdJ1vK3BRSeJTffIG2k7e5bamOTheCevUUaPM-UdC31KO0jxI74hSlkYuq9lbpI/" width="180" /></a></div>This <a href="https://www.bhg.com/recipe/sweet-and-savory-chicken-salad/" target="_blank">recipe, from Better Homes & Gardens</a> (along with the photo at right), was the inspiration for my lunch today. I used canned pineapple, and made my own sesame, ginger & peanut butter dressing, but all the flavors were basically the same. Just linking it here so it'll pop up when I search my own blog for ideas!</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-78310695760066505902021-10-04T18:26:00.000-07:002022-01-17T12:07:08.223-08:00Bourbon Chicken<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbAPWqfeR-uKlPvu5k8-XqnN18FBPf4vGDvEW62GYnbrawi2WLtm3CnVw_kcRK7M5pPFDWox4s9yO1lIB5NcnaNbSGV_T0YDGgLCUbsaz4FNNCDQp4tUvm1dUGiX6fH9KFX0R8PFBgh0/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1067" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbAPWqfeR-uKlPvu5k8-XqnN18FBPf4vGDvEW62GYnbrawi2WLtm3CnVw_kcRK7M5pPFDWox4s9yO1lIB5NcnaNbSGV_T0YDGgLCUbsaz4FNNCDQp4tUvm1dUGiX6fH9KFX0R8PFBgh0/w300-h400/image.png" width="300" /></a></div><i>Yum! Largely inspired by <a href="https://www.cookscountry.com/recipes/14007-bourbon-chicken" target="_blank"><b>Cook's Country</b>'s recipe</a> published Aug/Sept 2021.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1 lb boneless, skinless chicken cut into bite-sized pieces</div><div style="text-align: left;">1-2 T cornstarch</div><div style="text-align: left;">¼ C soy (or tamari or amino acids)</div><div style="text-align: left;">¼ C brown sugar</div><div style="text-align: left;">2 T bourbon</div><div style="text-align: left;">1 t toasted sesame oil, plus more for cooking</div><div style="text-align: left;"> (or use vegetable oil for cooking)</div><div style="text-align: left;">½ t Sriracha or a pinch of red pepper flakes</div><div style="text-align: left;">1 lg clove garlic</div><div style="text-align: left;">1 t grated or fine minced fresh ginger</div><div style="text-align: left;">1-2 t apple cider vinegar</div><div style="text-align: left;">1 T butter</div><div style="text-align: left;"><i>Optional for serving/garnishing: </i>toasted sesame seeds, sliced scallions, rice...</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">Whisk together soy, brown sugar, bourbon, 1 t sesame oil and Sriracha/pepper flakes in a small bowl. Heat, as needed, to dissolve sugar.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Toss the chicken pieces with cornstarch. Preheat skillet over medium-high heat; add 1 T sesame (or vegetable) oil to coat; add chicken. Cook, stirring and turning as needed, until browned and cooked through. (10 minutes, more or less, depending on the size of your chicken pieces)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add garlic, ginger and sauce. Bring to a boil; cook, stirring occasionally, until sauce is thickened to a syrupy consistency (6-8 minutes). Remove from heat and stir in cider vinegar and butter.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve ...over rice, garnished with sliced scallions and/or sesame seeds.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p></p>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-58350238938065380512021-09-05T11:54:00.000-07:002022-01-17T12:08:06.661-08:00Tempura - light & crispy, with whipped egg whites<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj_3PsAeO8ZuezUaRUQNpzswZ9T6AX_Sae8DIrZRmXxSVMnGY4UUwfraHh8spR20O6J5pQlSBpMGbZ10a7KdeEzWx5CiTfczD4pCXgnap84MltnnJF_aKPqwduiJCCgl150Q93U8A5MDVRSRRtGBHuk6jWC89GrTS7XuM80jnyyi6DzHRrYMCDb4T2y=s3000" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2000" data-original-width="3000" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEj_3PsAeO8ZuezUaRUQNpzswZ9T6AX_Sae8DIrZRmXxSVMnGY4UUwfraHh8spR20O6J5pQlSBpMGbZ10a7KdeEzWx5CiTfczD4pCXgnap84MltnnJF_aKPqwduiJCCgl150Q93U8A5MDVRSRRtGBHuk6jWC89GrTS7XuM80jnyyi6DzHRrYMCDb4T2y=s320" width="320" /></a></div>Most really light and fluffy tempuras, in my experience, have relied on carbonation. This version uses whipped egg whites for a slightly more stable batter...and some added protein, too!</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>(Note: The photo is <b>not my own</b>. I'll try to remember and take one next time around; every time I make tempura, by the time I've fried everything, I'm hungry and ready to eat while it's still hot and crispy!)<br /></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div>½ C flour</div><div>¼ C + 2 T cornstarch, divided<br />¼ t cayenne</div><div>¼ t garlic powder</div><div>½ t salt</div><div>2 T sesame oil</div><div>2 large egg whites, room temp</div><div><span style="font-size: xx-small;"><br /></span></div><div>sliced vegetables or shrimp (or whatever you want to prepare with the tempura)</div><div>oil for frying -- vegetable oil, peanut oil, sesame oil...</div><div>sauce for dipping (plenty of options, including store bought varieties)</div><div><br /></div><div><b>Directions</b></div><div>Combine flour, ¼ C cornstarch, cayenne, garlic powder and salt in a medium bowl. Stir in 2 T sesame oil, and 2/3 C cold water until batter is smooth. Refrigerate until well chilled (about an hour).</div><div><br /></div><div>Slice and prepare vegetables, shrimp, etc. Toss with remaining 2 T cornstarch.</div><div><br /></div><div>Heat frying oil in a large, wide pot to 375° F.</div><div><br /></div><div>Beat egg whites until soft peaks form. Gently fold in chilled batter in a wide, shallow bowl. A few at a time, drop vegetables (shrimp, etc.) into tempura batter; transfer to hot oil. Cook until golden brown, turning as needed. Using tongs, remove from oil onto paper towel lined plate. Season with salt, if needed.</div><div><br /></div><div>Serve with dipping sauce.</div><div><br /></div><div><br /></div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-13032714880637743022021-08-19T08:38:00.005-07:002021-08-23T08:56:33.200-07:00Rhubarb Salsa<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0AsjRr_FKe9Z5Jrz8p600nSwTCecMZSfqT8hpx7Q971JJgG_Iw9JeHvjx_E8adXozc4vL9-ebvWw4qtH1OFqJhCVEGqGvMHBtuar-IR2s4xcvPX_eSpO8iBjEU1HseBZIi0T1YV_x67U/s1676/0822211450a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1214" data-original-width="1676" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0AsjRr_FKe9Z5Jrz8p600nSwTCecMZSfqT8hpx7Q971JJgG_Iw9JeHvjx_E8adXozc4vL9-ebvWw4qtH1OFqJhCVEGqGvMHBtuar-IR2s4xcvPX_eSpO8iBjEU1HseBZIi0T1YV_x67U/w400-h290/0822211450a.jpg" width="400" /></a></div>This is a pretty pickle-y, vinegary salsa...a little more relish-like. But since I love pickles, I like it!! I had it over a sautéed chicken thigh with some extra lime-honey pan sauce, but it would also be good on pork or fish, or used as a relish on sandwhiches or burgers too. Personally, I choose to leave out the cilantro (I'm not a fan!) and use a very small jalapeno.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div>1 T honey</div><div>1 t olive oil</div><div style="text-align: left;">1 lime</div><div style="text-align: left;">1 C rhubarb</div><div style="text-align: left;">½ red bell pepper</div><div style="text-align: left;">2 T red onion</div><div style="text-align: left;">salt & pepper to taste</div><div style="text-align: left;"><i>optional: 1 small jalapeno, 1 T fresh chopped cilantro</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">In a medium bowl, whisk together the honey, oil and the juice and zest of the lime.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Small dice (¼ inch - or smaller) the rhubarb, bell pepper and onion (and jalapeno, if using; and chop cilantro, if using). Add to honey-lime mixture, stirring to combine. Season with salt & pepper.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-72537238737213062152021-08-17T15:30:00.001-07:002021-08-23T09:14:46.072-07:00Funnel Cakes<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtrXM03hQmStdHkGDeJRlJAtkRSFZ5MaJAH7ehC0HeoN-G7iAVicZ3OUt1NNl6Htv0Ugn5wEazdlyre5CMFnh8LVjhVY3eD41kKsVZ0fbVJty8cWeM8j3jevCqS8CT65DqeiXVByL6Zw/s1338/0822211525_HDR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1338" data-original-width="1338" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtrXM03hQmStdHkGDeJRlJAtkRSFZ5MaJAH7ehC0HeoN-G7iAVicZ3OUt1NNl6Htv0Ugn5wEazdlyre5CMFnh8LVjhVY3eD41kKsVZ0fbVJty8cWeM8j3jevCqS8CT65DqeiXVByL6Zw/w400-h400/0822211525_HDR.jpg" width="400" /></a></div>It's fair week in the PNW...so here's a recipe for some traditional "fair food" that you can make at home in case you missed it at your local county fair!<br /></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients </b>(<i>makes 6-8 funnel cakes, 8-10 inches</i>)</div><div>1½ C AP flour</div><div>2 T sugar</div><div>2 t baking powder</div><div style="text-align: left;">pinch salt</div><div style="text-align: left;">1 egg</div><div style="text-align: left;">½ C milk</div><div style="text-align: left;">½ C water</div><div style="text-align: left;">½ t vanilla extract</div><div style="text-align: left;">oil for frying</div><div style="text-align: left;">powdered sugar</div><div style="text-align: left;"><br /><b>Directions</b><br /></div><div style="text-align: left;">Combine flour, sugar, baking powder and salt until evenly blended. In a separate bowl, whisk together egg, milk, water and vanilla. Beat liquid mixture into flour until smooth.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In an electric frying pan or deep skillet, heat about 1½ - 2 inches of oil to 375°F. (<i>I heat the oil to nearer 400°F; as soon as you add the batter, the temperature drops significantly. If it drops below about 350°F, your batter is soaking up oil before it cooks.</i>)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">From a few inches above the oil, drizzle batter* (about 1/3 C) in circular, spiral pattern into the hot oil. Fry until golden brown -- about 2 minutes each side. Use tongs to remove from oil onto paper towel lined plate or pan to drain.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">* <i>Using a funnel is traditional (though not necessary): Cover the spout/bottom of the funnel with your finger; load the funnel with 1/3 C of the batter -- or a little more since some will remain coating the sides the funnel. Release your finger holding the funnel a few inches over the oil, drizzling in a circular, spiral pattern...</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dust with powdered sugar to serve.</div><div style="text-align: left;"><span> </span><span> ...or go all out and drizzle with your favorite syrup or top with ice cream!</span><br /></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;"><br /></div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-7308797678307449752021-07-30T14:32:00.001-07:002021-09-23T17:56:16.048-07:00'Churro Cake' with Spiced Chocolate Sauce<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPT-Ll8oPzxl8u7b_nXmGCaYotSW4wYfumBqwjHwtOkP4COQ10-cb1uWyY3JW18DQ_d7XGK-v7WpkJGBhqLpVejh8xw17SE3FTKtSDJ5V1D8QNUyqG3EVpIDm_0MzTjENpjWxfSkYoTc/s1564/0729211812.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1564" data-original-width="1272" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPT-Ll8oPzxl8u7b_nXmGCaYotSW4wYfumBqwjHwtOkP4COQ10-cb1uWyY3JW18DQ_d7XGK-v7WpkJGBhqLpVejh8xw17SE3FTKtSDJ5V1D8QNUyqG3EVpIDm_0MzTjENpjWxfSkYoTc/w325-h400/0729211812.jpg" width="325" /></a></div><br />I've made this 'churro cake' before (<a href="https://www.foodnetwork.com/recipes/food-network-kitchen/churro-cake-with-spiced-chocolate-sauce-5671816" target="_blank">recipe courtesy of Food Network</a>). Just now I'm playing with some of my recipes--reducing the ingredient amounts and adjusting the baking times so my Baking & Pastry students can get baking experience without making full-sized cakes and pies every day...both for health and budgetary reasons! 😁</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The cakes are brushed with melted butter, sprinkled with sugar-cinnamon, and drizzled or served with a spiced chocolate sauce. I like the flavors, but I'm not wild about how the sugar-cinnamon adds a 'gritty' texture into the sauce. Personally, I'd just throw a little extra cinnamon into the cake; there's already plenty of sugar and sweetness. But, it IS very churro-like to have the sugar-cinnamon coating.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Just a note: The mini-bundt pans we have in the student kitchens do NOT have a hole in the center, just an indentation; I have not completely filled a center-hole with chocolate sauce. (Not that that would be <i>bad, </i>of course...!)</div><p><br /></p>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-47081117243847823082021-06-25T14:00:00.001-07:002021-06-25T14:00:00.227-07:00Chocolate 'Shell' Ice Cream Topping<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMDUkZif5ihi9kQE_4Bd3I94TIlfXSENrlTKFHYZJdkqb4pdtpEKrzOXG6dIqxjS6swoVL4-N06Y_vmybgsSyXbrT5h4rv39lhIxrvXKYZSbu6GymykSoti_rbAEph9AfbcLs6lB07F0/s1903/0622212054.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1396" data-original-width="1903" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMDUkZif5ihi9kQE_4Bd3I94TIlfXSENrlTKFHYZJdkqb4pdtpEKrzOXG6dIqxjS6swoVL4-N06Y_vmybgsSyXbrT5h4rv39lhIxrvXKYZSbu6GymykSoti_rbAEph9AfbcLs6lB07F0/w640-h470/0622212054.jpg" width="640" /></a></div>If you have a small crowd, the amounts below will work. Since I was just testing this out, I reduced things to about 3 oz of chocolate, 2 T coconut oil and a pinch of salt. I used dark chocolate (well, a semi sweet), but milk or white would probably work too. White chocolate may not get that hard, and may not need quite as much coconut oil. I've also seen versions with add-ins (peanut butter, extracts, freeze dried berries, etc.). I just went basic here, but it could be fun to experiment. The secret to it hardening is because of the coconut oil -- kind of a misnomer since coconut 'oil' is a solid at room temperature (soft, but <b>not </b>a liquid).</i></div><div style="text-align: left;"><br /><b>Ingredients</b></div><div style="text-align: left;">12 oz chocolate, chopped</div><div style="text-align: left;"><span style="font-family: Georgia, serif; font-size: 12pt;">½</span> C coconut oil</div><div style="text-align: left;"><span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">¼ </span>tsp salt </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div><b>Directions</b></div><div>Melt all the ingredients in a double boiler (or in the microwave) being careful not to cook the chocolate, stirring until smooth. Let rest at room temperature at least 15 minutes before spooning over ice cream.</div></div><div style="text-align: left;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkgzr48LYgbIvH9h2Gi6e4M34jc8K3nEC4TFNvB4eBPCHBkgd8XJtLDjpXOV0-rUO2fX5sNSXVgNWUB_IRB1Ux7WIh-WXiTxod9M1T_Sd572PVL3Y-m4fk9ZnkwtH7c8pZGXlfkHff5A/s1931/0622212055.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1416" data-original-width="1931" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkgzr48LYgbIvH9h2Gi6e4M34jc8K3nEC4TFNvB4eBPCHBkgd8XJtLDjpXOV0-rUO2fX5sNSXVgNWUB_IRB1Ux7WIh-WXiTxod9M1T_Sd572PVL3Y-m4fk9ZnkwtH7c8pZGXlfkHff5A/s320/0622212055.jpg" width="320" /></a></div></b></div><div style="text-align: left;">You could also dip your ice cream into the chocolate shell mixture...</div><p style="text-align: left;"><br /></p>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-27625943201336558862021-06-22T14:17:00.006-07:002021-06-22T16:40:57.846-07:00Quinoa Strawberry Salad with Basil & Citrus-Maple Vinaigrette<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48fz3JRHpQiTx8iPy0lUFkH9-fFumjFMrmpveBbtuXmcs9rH64ywkbUvVrHkaTzgpRjgxRbWmiEZNjbxGvp8w-RIxqn6XDZL8AvhkChyqSxwfTlaKD6wTfmUdGLROrNZj4mJwMMF2nNc/s1001/0622211347a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="801" data-original-width="1001" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48fz3JRHpQiTx8iPy0lUFkH9-fFumjFMrmpveBbtuXmcs9rH64ywkbUvVrHkaTzgpRjgxRbWmiEZNjbxGvp8w-RIxqn6XDZL8AvhkChyqSxwfTlaKD6wTfmUdGLROrNZj4mJwMMF2nNc/w400-h320/0622211347a.jpg" width="400" /></a></div>The <a href="https://www.eatingwell.com/recipe/279076/strawberry-basil-quinoa-salad/" target="_blank">basic idea for this salad</a> comes from <b>Eating Well</b> magazine (April 2020). I didn't follow it exactly--what I threw together is listed below--but it's all the same thing, really. It's the citrus-maple vinaigrette that really tempted me. The fact that our local strawberries are available now, and my basil plant is growing gang-busters right now were definitely contributing factors...fresh, local summer flavors at their peak!</i></div><div style="text-align: left;"><br /><b>Ingredients</b></div><div>¼ C olive oil</div><div>2 T lemon juice</div><div>2 T maple syrup</div><div>pinch each salt & pepper</div><div><br /></div><div style="text-align: left;">2½ C cooked quinoa</div><div style="text-align: left;">1 C chopped, fresh strawberries</div><div style="text-align: left;">½ C crumbled feta</div><div style="text-align: left;">3 T packed, chopped or torn fresh basil leaves</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">Cook the quinoa according to pkg directions (<i>I used only water and a generous pinch of salt</i>) and chill.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whisk together first 4 ingredients for the vinagrette.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pour vinagrette over strawberries, feta, and 2 T of the chopped basil in a bowl; gently stir into chilled quinoa. Garnish with remaining basil to serve.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>This amount would serve 3-4 as a side. Put it over a bed of greens (including some more basil--yum!) and it could easily be stretched to feed more diners.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-8825393186089293772021-06-20T09:00:00.007-07:002021-06-22T17:07:36.895-07:00Cornmeal Waffles<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavr3ME9vQbBCAuahfvZxUTdKjsfgq56xUrmBGTx-_upwl46LBlKpbUdDAxCbzJs0KCHo2ruyTjAOxfs6wwVMkCu8iL-BjHRq0b7KA-WX9QJuxZaxGHfTo9jMC9z_oMM-b5WqknGQQcd4/s2048/0621211501.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1386" data-original-width="2048" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavr3ME9vQbBCAuahfvZxUTdKjsfgq56xUrmBGTx-_upwl46LBlKpbUdDAxCbzJs0KCHo2ruyTjAOxfs6wwVMkCu8iL-BjHRq0b7KA-WX9QJuxZaxGHfTo9jMC9z_oMM-b5WqknGQQcd4/w400-h271/0621211501.jpg" width="400" /></a></div><br />I think regular Belgian waffles are great. But after making <a href="http://asavorytable.blogspot.com/2021/06/strawberry-cornmeal-layer-cake.html" target="_blank">Strawberry Cornmeal layer cake</a> recently, I was curious to try this recipe for Cornmeal Waffles (<a href="https://www.sunset.com/recipe/brown-sugar-kitchen-cornmeal-waffles" target="_blank">recipe from Brown Sugar Kitchen, published in <b>Sunset </b>magazine</a> and other places online). It uses both yeast <u>and </u>a chemical leavener (baking soda); the waffles are nice a fluffy, but it does require chilling the batter overnight. I don't mind; but I'd like to experiment with a true/pure quick bread (chemical leavener only) recipe that uses cornmeal and wouldn't <b>need </b>to be made in advance...ideally without sacrificing texture. For now, here's Brown Sugar Kitchen's version:</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1 tsp active dry yeast</div><div style="text-align: left;">½ C medium-grind cornmeal</div><div style="text-align: left;">1 C flour</div><div style="text-align: left;">¾ tsp salt</div><div style="text-align: left;">¾ tsp sugar</div><div style="text-align: left;">1 large egg + 1 egg white</div><div style="text-align: left;"> C whole milk</div><div style="text-align: left;">6 T melted, unsalted butter</div><div style="text-align: left;">¼ tsp baking soda</div><div style="text-align: left;">vegetable oil to brush the waffle iron</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>* I used salted butter this time, and reduced the added salt</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">Combine active dry yeast with 6 T very warm water (120°). Let stand until foamy (about 10 min).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whisk cornmeal with flour, salt and sugar in a bowl.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In another bowl, whisk together egg, egg white and milk; then whisk in yeast mixture. Gradually whisk in butter until just combined. Chill batter overnight.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat oven to 250°; place a baking sheet in the oven -- with a wire rack on it, if you have one that's oven safe.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat waffle iron to hottest setting. Whisk baking soda into batter. Brush oil onto hot waffle iron; pour or scoop batter about 1 C at a time (depending on the size of your waffle iron) and cook until golden brown -- usually 5-8 minutes or until they stop steaming.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Transfer waffles to bakign sheets as they're done to keep them warm and crisp.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Brown Sugar Kitchen has a variety of toppings on their menu including Praline Bourbon Bacon Syrup and Ros<span style="font-family: "Georgia",serif; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">é</span> Strawberries with Vanilla Cream. I had some strawberry-blackberry compote and whipped cream to top mine this time around.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-49610956161718590002021-06-18T08:59:00.002-07:002021-06-20T09:07:28.103-07:00Strawberry-Rhubarb Compote<div style="text-align: left;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2LU1zkxgVZYm6dmDotm04dTfA1W2uA27SIBWBXOQkza3KO0T5uwvg7f8kduXvhUCFNQGvOPs35kq_VeY3s4ZTlxjhRV7YKHqSmuVxur_Zqzw-65xh_lGK3185Sj1kKhyphenhyphenJjgU_X_zRKw/s1752/0619211446a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1114" data-original-width="1752" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2LU1zkxgVZYm6dmDotm04dTfA1W2uA27SIBWBXOQkza3KO0T5uwvg7f8kduXvhUCFNQGvOPs35kq_VeY3s4ZTlxjhRV7YKHqSmuVxur_Zqzw-65xh_lGK3185Sj1kKhyphenhyphenJjgU_X_zRKw/w640-h406/0619211446a.jpg" width="640" /></a></div>Ingredients</b></div><div style="text-align: left;">½ lb rhubarb</div><div style="text-align: left;">½ lb strawberries</div><div style="text-align: left;">3½ oz sugar</div><div style="text-align: left;">1½ tsp lemon juice</div><div style="text-align: left;">1 tsp vanilla</div><div style="text-align: left;">pinch salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">Chop both the rhubarb and strawberries into ½" pieces (separately).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Toss half of the sugar with the strawberries in a bowl; add lemon juice. Place berries in a strainer over a saucepan and let sit for ½ hour, stirring occasionally.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Return berries to bowl. Add rhubarb and remaining sugar to the strawberry juice in the saucepan. Bring to a boil; reduce ehat and cook, uncovered, stirring occasionally until fruit is softened (about 10 minutes). Add strawberries and cook an additional minute or two. Remove from heat.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If desired, mash fruit to desired consistency. Stir in vanilla and salt.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve on toast or muffins; stir into yogurt, spoon over pancakes, waffles, angel food cake, ice cream...</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-50690754276543189572021-06-16T15:30:00.000-07:002021-06-22T17:08:01.010-07:00Strawberry Cornmeal Layer Cake<p><i><b></b></i></p><div class="separator" style="clear: both; text-align: center;"><i><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgau1zamB8u6EbDhXpeP4TbID6_Z0HYjhUuTK0ofS-aVy4V6FVK43lSTiZGUQ__0_y6Ca2frJVEa-wQxHw64WutCjXVbJPEqGquwJs3ZolqeQNqnQfjOwlcGwQImaj97r_Rvgk-Oq5rDGY/s2002/0618211820.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1398" data-original-width="2002" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgau1zamB8u6EbDhXpeP4TbID6_Z0HYjhUuTK0ofS-aVy4V6FVK43lSTiZGUQ__0_y6Ca2frJVEa-wQxHw64WutCjXVbJPEqGquwJs3ZolqeQNqnQfjOwlcGwQImaj97r_Rvgk-Oq5rDGY/w400-h279/0618211820.jpg" width="400" /></a></b></i></div><i><b>Eating Well</b> just published <a href="https://www.eatingwell.com/recipe/7901900/strawberry-cornmeal-layer-cake/" target="_blank">this recipe</a> (June 2021) for a cornmeal cake...layered with strawberries and yogurt whipped cream.</i><p></p><p><i>I've tried a few different corn-cake recipes in the past; still haven't found one I'm really in love with. This one tasted fine; it includes a bit of orange juice and zest (as have others), and I used an oragne-infused olive oil -- which wouldn't be necessary, but boost the flavor even a little more. Flavor is fine, but it's a very 'hearty' cake. Dense. Heavy. It is a cornMEAL cake, so I suppose that's to be expected.</i></p><p><i>I'm still looking for a lighter version, still big on corn-y flavor. I'll post one if I find or develop a good recipe! But this does get props for the zing that comes with the orange as well as the yogurt that's folded into the whipped cream layer, which was better than I thought it would be!</i></p><p><br /></p>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-11047256101435053792021-05-15T16:34:00.019-07:002021-05-29T18:37:35.109-07:00Chocolate Cookies<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDCgdPtMn5psQQzPllDQOc45oEOw0kePzIKBhG_spJLoRiB5t9xzm0_PGDaK4XoJTSv7K39nMk-jC8-TqkAbb8LATzCgrl89syc0SDxtiuJJpNoPKfbqoIFqJUhlGXWKqATK1-HCmvgs/s1436/0529211813a_HDR_cropped.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1018" data-original-width="1436" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDCgdPtMn5psQQzPllDQOc45oEOw0kePzIKBhG_spJLoRiB5t9xzm0_PGDaK4XoJTSv7K39nMk-jC8-TqkAbb8LATzCgrl89syc0SDxtiuJJpNoPKfbqoIFqJUhlGXWKqATK1-HCmvgs/w640-h454/0529211813a_HDR_cropped.jpg" width="640" /></a></div>With a thin crust for a little crunch around the edges and a soft, fudgy center...I LOVE these cookies!</i></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1 C + 2 T butter, softened</div><div style="text-align: left;">1 C sugar</div><div style="text-align: left;">½ C brown sugar</div><div style="text-align: left;">2 eggs</div><div style="text-align: left;">1 t vanilla</div><div style="text-align: left;">2 C flour</div><div style="text-align: left;">¾ C cocoa powder (<i>I use dark</i>)</div><div style="text-align: left;">1 t soda</div><div style="text-align: left;">½ t salt</div><div style="text-align: left;"><i>optional</i>: 1-2 C chocolate chips</div><div style="text-align: left;"> (<i>semi sweet, milk, dark, or peanut butter chips...</i></div><div style="text-align: left;"><i> this time I used toffee bits</i>)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">Preheat oven to 350°.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cream butter and sugars until light and fluffy. Beat in eggs and vanilla.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a separate bowl, combine dry ingredients. Add, all at once, to creamed mixture.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir in chips, if desired.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Spoon or scoop onto ungreased baking sheets. (<i>I use parchment paper.</i>)</div><div style="text-align: left;">Bake 10-12 minutes.</div><div style="text-align: left;"><p class="MsoNormal"><o:p></o:p></p><br /></div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-26230964119811372382021-03-22T17:49:00.000-07:002021-03-22T17:49:12.145-07:00Creamed Cauliflower Soup<div style="text-align: left;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHo-DnfgKp8EBu9TNZ8cTntcIbEnLOjzSquNHBpwuk-pmMmA3Lqq0_bj5eIlTUX3ciAHqdLFCvNpDIkKDXa96_7Dl1nxDIjsW7xd0UM8-jtvu1Uf1Th-nMVvga7i6Pk5r-yhyphenhypheno7jjqZY/s1698/0321211640b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1532" data-original-width="1698" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHo-DnfgKp8EBu9TNZ8cTntcIbEnLOjzSquNHBpwuk-pmMmA3Lqq0_bj5eIlTUX3ciAHqdLFCvNpDIkKDXa96_7Dl1nxDIjsW7xd0UM8-jtvu1Uf1Th-nMVvga7i6Pk5r-yhyphenhypheno7jjqZY/w400-h361/0321211640b.jpg" width="400" /></a></div><br />Ingredients</b></div><div style="text-align: left;">2 T butter</div><div style="text-align: left;">1 onion, chopped</div><div style="text-align: left;">2 cloves garlic, chopped</div><div style="text-align: left;">1 head cauliflower, chopped</div><div style="text-align: left;">1 tsp salt</div><div style="text-align: left;">½ tsp pepper</div><div style="text-align: left;">¼ C flour</div><div style="text-align: left;">1 C whole milk</div><div style="text-align: left;">2-4 C chicken broth</div><div style="text-align: left;">1 bay leaf</div><div style="text-align: left;">2 tsp fresh rosemary, finely minced</div><div style="text-align: left;">¼ tsp ground nutmeg</div><div style="text-align: left;"><i>Optional: 1 C shredded white cheddar and ¼ C dry white wine (or 1 T sherry)</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">Melt butter in a stock pot or dutch oven; cook onion and garlic over medium heat until very soft and translucent (5-7 minutes). Add caulifower, salt and pepper; cook, stirring occasionally, until cauliflower just begins to brown (another 5-7 minutes).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sprinkle in flour, stirring to coat. Add milk, 2 C broth, bay leaf and rosemary; bring to a boil. Reduce heat and simmer 20 minutes or until cauliflower is tender -- it may take a little longer if you chopped the cauliflower in large chunks.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove bay leaf. Use an immersion blender to purée mixture, adding additional broth to achieve desired consistency. (<i>If you don't have an immersion blender, work in batches in a traditional blender; then return everything to the stock pot.</i>)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If desired, add shredded cheddar and white wine. Garnish with a sprinkle of nutmeg just before serving.</div><div style="text-align: left;"><br /></div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-27415907816811823502021-03-18T17:22:00.003-07:002021-07-01T18:43:13.839-07:00Sheet Pan Eggs/Omelet Roll-Up<div style="text-align: left;"><div class="separator" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="197" data-original-width="255" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhciabyPVk5-vmL-GSQDhyphenhyphencltlADIMZ0fFgPf_oVp6Ov0hbbzeQDNTNwkkVPwnSxY4ZKhSXmtJnsmJEO9vTHRc1OR7leSgWs5_uPc6U1c5ugnX4quiBEr8GWtufPCAED9B34Na1XbpA5f4/w400-h309/OmeletRoll.jpg" width="400" /></div><i>Whether you dish it up flat, or roll it and slice it, baking a large batch of eggs topped with veggies, cheese and/or meats makes a one-pan meal, all on it's own...though a side of salad or fruit is nice too! This basic recipe will get you started making endless flavor combinations:</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>* Disclaimer: Neither of the photos are my own originals -- I ate it up without remembering to snap any pics! I'll add originals next time I whip out a batch!</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1 dozen eggs</div><div style="text-align: left;">½ C milk</div><div style="text-align: left;">½ C flour</div><div style="text-align: left;">½ tsp each, salt & pepper</div><div style="text-align: left;">1½ C thin sliced or small diced vegetables</div><div style="text-align: left;">¾ C shredded cheese(s)</div><div style="text-align: left;">¾ C pre-cooked meat</div><div style="text-align: left;">1 T 'flavor booster'</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Vegetables</u>: Almost any vegetables will work -- mushrooms, onions, peppers, broccoli, zucchini, cauliflower, spinach, kale etc. Tomatoes can be pretty juicy and water down the egg mixture; consider draining some of the liquid before adding them; or pair them with some eggplant, which tends to absorb excess liquid! Veggies can be pre-cooked (<i>great way to use up leftovers!</i>), but it's not necessary. If you want to use firm vegetables like potatoes, yams, butternut squash, parsnips, beets, turnips... they probably <i>should </i>be pre-cooked (at least par-cooked), and thin sliced so they cook all the way through.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Cheeses</u>: What's your favorite? Go for it! ...cheddar, parmesan, Gruy<span style="font-family: "Georgia",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">è</span>re, chevre, feta, gouda (smoked gouda adds another layer of flavor!)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Meats</u>: Breakfast meats like bacon, ham (or pancetta!) or sausage work well, but fish, ground or shredded poultry works too! Meats should be <b>pre-cooked</b>, for food safety. Tofu or beans would be fine as well, for a non-animal protein, if that's your preference.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>'Flavor boosters'</u>: Any herbs or spices work fine here...dill, thyme, rosemary, basil, cayenne, chile powder, curry, Za'atar, peri peri, or other spice blends, etc. Feel free to combine for a total of 1 tablespoon. Foods with stronger, intense flavors can also be delicious: capers, garlic, chives, olives, sun-dried tomatoes, salsa, chile peppers... With these, you can use more than a tablespoon, but don't go overboard as the more intense flavors can become overpowering.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOunzeNdym09QzIvLEphSFhsdORKAuRw6ncoPCoOR2kQLdtuv8GzXWEWbbXozJwvjIT7JcqfWkyiO09bqp1Os7syOM7XTszHFlP3wOkxU5JFzKgYGfhrxlqh4B4IUPdzNK1bVYVVkuDs/s2048/SheetPanEggs.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1366" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOunzeNdym09QzIvLEphSFhsdORKAuRw6ncoPCoOR2kQLdtuv8GzXWEWbbXozJwvjIT7JcqfWkyiO09bqp1Os7syOM7XTszHFlP3wOkxU5JFzKgYGfhrxlqh4B4IUPdzNK1bVYVVkuDs/s320/SheetPanEggs.jpg" /></a></div><br />Directions</b></div><div style="text-align: left;">Preheat oven to 350<span style="font-family: Georgia, serif; font-size: 12pt;">°</span> F.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Coat a jelly roll pan (large cookie sheet with a rim) with non-stick cooking spray.*</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>* If you're planning on rolling the baked egg dish and you <u>have</u> parchment paper, lining the pan with parchment paper makes rolling easier; but you can still roll it without parchment.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whisk together the eggs, milk, flour, salt & pepper. <i>If your 'flavor booster' is an herb or spice, add that in with the egg mixture; larger 'flavor booster' ingredients can be added later with the vegetables, cheese(s) and meat.</i> Pour egg mixture ino the pan; sprinkle with vegetables, cheese(s) and meat.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake 25 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Slice and serve as is, or... </div><div style="text-align: left;">Roll it as soon as you can (not too, too hot!), starting on one of the long edges; transfer to a serving platter. Top, if desired with extra cheese or herbs; slice and serve!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0tag:blogger.com,1999:blog-2151163269150433112.post-52294811452650544382021-03-15T18:33:00.005-07:002021-03-17T19:26:25.812-07:00Gouda Grits with Hillshire Lit'l Smokies<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGidutF6LsoJX3rHFwjl4NxJGz4O9NEseIx1zQpA6RsBX5-ZaykPVJ457FbGFZ6JTFq6I3R3yv_ryDJ_rwMfbvUsdPH1otIG3Aq5mXF8CQYMS_Ji382xeQgbCtJ5QKxBHQVFlbEo7hCU/s2048/0314211055_HDR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1428" data-original-width="2048" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGidutF6LsoJX3rHFwjl4NxJGz4O9NEseIx1zQpA6RsBX5-ZaykPVJ457FbGFZ6JTFq6I3R3yv_ryDJ_rwMfbvUsdPH1otIG3Aq5mXF8CQYMS_Ji382xeQgbCtJ5QKxBHQVFlbEo7hCU/w640-h446/0314211055_HDR.jpg" width="640" /></a></div>This isn't really a recipe; I'm just posting pics as a reminder when I'm looking for dinner 'inspiration'! And you wouldn't have to use Hillshire Lit'l Smokies, of course. Sausage and grits -- with ANY sausage, even ground breakfast sausage, would be equally good. I had Lit'l Smokies (something I don't buy often) left over from another use and remembered a sausage & grits recipe I'd seen. I can't find the recipe anymore, but just made savory grits (pictured, top) using chicken stock and adding gouda cheese at the end along with the Smokies.</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>I actually made this twice more to use up all the all the Lit'l Smokies: when I'd used up all the grits I had, I made <a href="http://asavorytable.blogspot.com/2012/07/creamy-polenta.html" target="_blank">creamy polenta</a>. Equally good, especiallly with gouda cheese melted into the mixture--substituted for the parmesan in the polenta recipe linked above).</i></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEb35vN2VdpARSScyzJqT5RbfOBmVJ-HCFqcdptRTRRAhy6E9Ccn6NMrTz8p3bGxOxgLy6QTFmtVTVh1SosC58PFSPtBsHETg0BssUUvshsdAqs5vzxzdKMmmHQ8wKFkv09LUmiqX7id0/s2048/0306211233a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1388" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEb35vN2VdpARSScyzJqT5RbfOBmVJ-HCFqcdptRTRRAhy6E9Ccn6NMrTz8p3bGxOxgLy6QTFmtVTVh1SosC58PFSPtBsHETg0BssUUvshsdAqs5vzxzdKMmmHQ8wKFkv09LUmiqX7id0/s320/0306211233a.jpg" width="320" /></a></div>And finally, I used up the last of the Lit'l Smokies and this time skipped both grits & polenta and substituted creamed cauliflower (pictured, bottom)...not bad with the smoked gouda, though it didn't have the same textural heartiness as the grits or polenta. </i></div>Tamihttp://www.blogger.com/profile/13855310458397308294noreply@blogger.com0