tag:blogger.com,1999:blog-48548797479302916792024-03-14T06:58:52.523-07:00Christina's Recipe BoxA collection of my favorite recipesC & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-4854879747930291679.post-3934185621072552732011-09-08T15:33:00.001-07:002011-09-08T15:33:51.110-07:00I've Moved!Come visit me at <a href="http://christinasrecipebox.wordpress.com/">christinasrecipebox.wordpress.com</a>.C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com6tag:blogger.com,1999:blog-4854879747930291679.post-90385152174788398602011-08-31T18:20:00.000-07:002011-08-31T18:20:28.593-07:00Pumpkin Chocolate Chip Bundt CakeI had no intention of making this cake, but due to a little snafu while attempting to make a pumpkin roll, I had to change course. What a lucky mistake! This cake was fantastically moist with just the right amount of spice. <br />
<br />
<b>Pumpkin Chocolate Chip Bundt Cake</b><br />
<span style="font-size: x-small;">Adapted from <a href="http://whippedtheblog.com/2007/10/31/super-moist-pumpkin-buttermilk-bundt-cake/">Whipped </a></span><br />
<br />
<i>Cake</i><br />
1 c unsalted butter, plus extra for greasing the bundt pan <br />
2 1/4 c flour, plus extra for flouring the bundt pan<br />
2 tsp baking powder<br />
1 tsp baking soda <br />
1 1/2 tsp cinnamon<br />
1/2 tsp ground cloves<br />
1/2 tsp salt<br />
1 c pumpkin puree<br />
1 c buttermilk<br />
1 tsp vanilla<br />
1 c sugar<br />
3 large eggs<br />
3/4 c chocolate chips or chopped nuts (optional) <br />
<br />
<i>Glaze</i><br />
2 T butter<br />
1 c powdered sugar<br />
2 T milk<br />
<br />
<i>1) Preheat oven to 350 degrees; butter and flour bundt pan.</i><br />
<i>2) In a bowl, combine flour, baking powder, baking soda, cinnamon, cloves and salt.</i><br />
<i>3) In a separate bowl, whisk together pumpkin, buttermilk and vanilla.</i><br />
<i>4) In a large mixing bowl, cream butter and sugar until fluffy (3-5 minutes).</i><br />
<i>5) Beat in eggs, one at a time.</i><br />
<i>6) Alternately mix in flour and pumpkin mixtures, beginning and ending with the flour mixture, until just combined.</i><br />
<i>7) Stir in chocolate chips or nuts, if using. </i><br />
<i>8) Pour batter into prepared pan; bake 45-50 minutes or until toothpick comes out clean.</i><br />
<i>9) Cool cake in pan for 15 minutes before inverting to a wire rack.</i><br />
<i>10) To make glaze, melt butter in a small saucepan.</i><br />
<i>11) Whisk in powdered sugar; add milk and whisk until smooth.</i><br />
<i>12) Drizzle over cake.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com3tag:blogger.com,1999:blog-4854879747930291679.post-15390491114513758692011-08-21T13:01:00.000-07:002011-09-01T18:44:24.649-07:00Buttermilk Zucchini BreadThis zucchini bread turned out to be a nice surprise. It looked beautiful coming out of the oven, and it tastes great too. The flavors are very subtle -- a little bit of sweet, a little bit of lemon -- but no single flavor smacks you in the face.<br />
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<b>Buttermilk Zucchini Bread</b><br />
<span style="font-size: x-small;">Adapted from <a href="http://www.mirileigh.com/2010/09/buttermilk-zucchini-bread/">Miri Leigh</a></span><br />
<br />
6 T butter, softened<br />
1 c sugar<br />
2 eggs<br />
1 c shredded zucchini<br />
1/2 c buttermilk<br />
1 tsp vanilla<br />
1 1/2 c all purpose flour<br />
1 c whole wheat flour<br />
1/4 tsp baking powder<br />
1 tsp baking soda<br />
1/4 tsp ground nutmeg<br />
1/4 tsp lemon zest<br />
<br />
<i>1) Preheat oven to 350 degrees; lightly grease an 8 1/2 x 4 1/2 inch loaf pan.</i><br />
<i>2) Cream the butter and sugar in a large mixing bowl.</i><br />
<i>3) Add the eggs one at a time, beating well after each.</i><br />
<i>4) Mix in zucchini, buttermilk and vanilla.</i><br />
<i>5) In a separate bowl, whisk together flours, baking powder, baking soda, nutmeg and lemon zest.</i><br />
<i>6) Add flour mixture to wet ingredients in 3 batches; mix only enough to fully incorporate.</i><br />
<i>7) Pour batter into prepared loaf pan; bake for 55 - 60 minutes.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-3177997891911180342011-08-19T17:05:00.000-07:002011-08-19T17:05:18.510-07:00Peach PieThis is my favorite way to eat peaches! You may need to adjust the amount of sugar depending on the sweetness (or lack thereof) of your peaches. <br />
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<b>Peach Pie</b><br />
<span style="font-size: x-small;">Adapted from James Beard's <i>American Cookery</i></span><br />
<br />
5-6 c sliced peaches (about 5-6 peaches)<br />
1/2 c sugar<br />
1/4 tsp salt<br />
2 T lemon juice <br />
1 tsp cinnamon<br />
2 T butter, diced<br />
<a href="http://christinasrecipebox.blogspot.com/2011/08/buttery-flaky-pie-crust.html">double crust pie dough</a><br />
<br />
<i>1) Preheat oven to 450 degrees. </i><br />
<i>2) Combine peaches, sugar, salt, lemon juice and cinnamon in a bowl.</i><br />
<i>3) Roll out bottom crust; place in 9 inch pie pan.</i><br />
<i> 4) Pour peach filling into pie pan; dot with diced butter.</i><br />
<i>5) Roll out top crust; lay over filling.</i><br />
<i>6) Trim and crimp the edges; cut slits in the top of the pie to allow steam to escape.</i><br />
<i>7) Bake for 15 minutes; reduce heat to 350 degrees and bake for an additional 25 - 30 minutes.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-26439354180719542152011-08-13T19:17:00.000-07:002011-08-31T18:41:44.899-07:00Bolognese SauceThis is a really flavorful thick, meaty sauce. A friend's mother originally adapted it from a Dear Heloise column; we've made a few additional tweaks. As with most tomato sauces, you can use whatever tomato products you have on hand.<br />
<br />
<b>Bolognese Sauce </b><br />
<br />
2 T olive oil<br />
1 c chopped onions<br />
4 strips bacon, finely chopped <br />
1 lb ground beef<br />
4 cloves garlic, minced<br />
2-3 tsp dried parsley (or 3 T chopped fresh parsley)<br />
28 oz San Marzano whole peeled tomatoes<br />
8 oz tomato sauce<br />
6 oz tomato paste<br />
2 small carrots, finely chopped<br />
1 large celery stalk, finely chopped<br />
2 T finely chopped basil<br />
salt, to taste<br />
pepper, to taste<br />
1 tsp crushed red pepper <br />
2 tsp Italian seasoning<br />
smoked paprika, to taste<br />
<br />
<i>1) Heat olive oil in a large skillet.</i><br />
<i>2) Add onion; saute for 2-3 minutes.</i><br />
<i>3) Add bacon; saute until about halfway done.</i><br />
<i>4) Add ground beef; saute until all meat is browned.</i><br />
<i>5) Add garlic and parsley.</i><br />
<i>6) In a separate sauce pan, combine remaining ingredients.</i><br />
<i>7) Add beef mixture to the sauce; simmer for at least an hour.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-68528920034073646262011-08-07T14:41:00.000-07:002011-08-08T18:17:12.640-07:00Sour Cherry PieWe came back from vacation with a 10-lb bucket of frozen sour cherries. What was I to do but immediately make a pie? This recipe turned out great...full of cherries and not too sweet. As I couldn't taste either the vanilla or almond extracts, I'm not sure if I would bother with them next time. It wasn't the prettiest pie I've ever made, but that's what happens when it's 80+ degrees in the kitchen.<br />
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<b>Sour Cherry Pie</b><br />
<span style="font-size: x-small;">Adapted from Martha Stewart Living magazine</span><br />
<br />
2 lbs pitted cherries (about 4 c)<br />
3/4 c sugar <br />
1/4 c cornstarch<br />
1/2 tsp vanilla extract (optional)<br />
1/4 tsp almond extract (optional)<br />
<a href="http://christinasrecipebox.blogspot.com/2011/08/buttery-flaky-pie-crust.html">double crust pie dough</a><br />
2 T butter, diced<br />
<br />
<i>1) Combine cherries, sugar, cornstarch, vanilla and almond extracts in a bowl; set aside.</i><br />
<i>2) Roll out bottom crust; transfer to 9" pie plate.</i><br />
<i>3) Fill pie with cherry mixture; dot with butter pieces.</i><br />
<i>4) Roll out top crust; drape over cherry mixture.</i><br />
<i>5) Trim edges and flute decoratively.</i><br />
<i>6) With a sharp knife, slice several steam vents in top of crust.</i><br />
<i>7) Place pie in refrigerator while oven preheats to 425 degrees.</i><br />
<i>8) Bake for 15 mins; reduce heat to 375 degrees and bake for an additional hour.</i><br />
<i>9) If necessary, cover edges of pie with foil to prevent over-browning. </i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-64165475856318407312011-08-07T14:19:00.000-07:002011-08-07T14:19:52.402-07:00Buttery Flaky Pie CrustThis recipe makes enough dough for a double crust pie (or 2 single crust pies). The trick is to keep all of the ingredients and the utensils as cold as possible, especially when you are working in a warm kitchen. I like to put the mixing bowl and pastry cutter in the freezer for 10-15 minutes before I start. <br />
<br />
<b>Buttery Flaky Pie Crust</b><br />
<span style="font-size: x-small;">Adapted from <a href="http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/">Smitten Kitchen</a></span><br />
<br />
<span style="font-size: small;">2 1/2 c flour</span><br />
<span style="font-size: small;">1 tsp salt</span><br />
<span style="font-size: small;">1 T sugar (optional)</span><br />
<span style="font-size: small;">1 c (2 sticks) cold unsalted butter</span><br />
<span style="font-size: small;">3/4 c ice water, divided</span><br />
<span style="font-size: small;"> </span><i><br />
</i><br />
<i><span style="font-size: small;">1) In a large bowl, whisk together flour, salt and sugar.</span></i><br />
<i><span style="font-size: small;">2) Dice butter and sprinkle over flour mixture.</span></i><br />
<i><span style="font-size: small;">3) Using a pastry blender, cut butter into the flour mixture until butter pieces are the size of small peas.</span></i><br />
<i>4) Sprinkle 1/2 c ice water over mixture; use spatula or your hands to mix.</i><br />
<i>5) Add up to 1/4 c more water, one tablespoon at a time, until dough just comes together; gently knead into large mound.</i><br />
<i>6) Divide dough into 2 pieces; wrap each piece in plastic wrap; refrigerate for at least one hour.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com4tag:blogger.com,1999:blog-4854879747930291679.post-60686038060367985562011-07-18T18:00:00.000-07:002011-08-31T18:42:11.706-07:00Stuffed Banana PeppersThis recipe was a great way to eat our first batch of banana peppers from our garden. Because we only had 6 or 7 banana peppers, we also stuffed 3 of our green peppers to use up the filling. We just used the tomato products we had on hand, so the sauce components are flexible. Depending on whether you use more prepared sauce or more canned tomato sauce, you will need to adjust the seasonings to suit your tastes. Although this recipe contains lots of ingredients, prep time was less than 30 minutes.<br />
<br />
<b>Stuffed Banana Peppers</b><br />
<span style="font-size: x-small;">Adapted from <a href="http://allrecipes.com/recipe/bobs-stuffed-banana-peppers/detail.aspx">AllRecipes.com</a></span><br />
<br />
12 medium banana peppers<br />
1-2 T butter<br />
1/4 c chopped onion<br />
1/4 c chopped celery<br />
16 oz prepared sauce<br />
15 oz canned tomato sauce<br />
2-3 cloves garlic, minced<br />
1 T chopped fresh basil<br />
1/2 tsp dried oregano<br />
1/2 tsp dried red pepper flakes<br />
1/2 tsp smoked paprika<br />
1/2 tsp salt, divided<br />
1/2 tsp pepper, divided<br />
1 egg<br />
1/2 tsp Worcestershire sauce<br />
1/4 c grated parmesan<br />
1 lb ground beef<br />
3/4 c bread crumbs<br />
1/2 c grated mozzarella <br />
<br />
<i>1) Bring a large pot of salted water to a boil.</i><br />
<i>2) Cut tops off of peppers; remove ribs and seeds.</i><br />
<i>3) Add peppers to boiling water; simmer until tender but firm, about 5 minutes.</i><br />
<i>4) Drain peppers; set aside.</i><br />
<i>5) Preheat oven to 350 degrees.</i><br />
<i>6) Chop edible parts of pepper tops.</i><br />
<i>7) Melt butter in a large skillet; saute chopped pepper, onion and celery until tender, about 5 minutes.</i><br />
<i>8) Add tomato sauces, garlic, oregano, red pepper flakes, smoked paprika, 1/4 tsp salt and 1/4 tsp pepper.</i><br />
<i>9) Stir and let simmer 10 minutes.</i><br />
<i>10) Combine remaining ingredients and 1/2 c sauce in a large mixing bowl.</i><br />
<i>11) Spoon enough sauce into a 9x13 baking dish to thinly cover the bottom of the dish. </i><br />
<i>12) Stuff peppers with ground beef mixture; arrange in single layer in baking dish.</i><br />
<i>13) Top peppers with remaining sauce and mozzarella cheese.</i><br />
<i>14) Bake for 45 minutes.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-57979061658846847182011-07-03T18:35:00.000-07:002011-08-31T18:43:39.511-07:00Mixed Berry Ice CreamA few weeks ago we found an old hand crank ice cream maker in an antique store in Evans City, PA. It definitely shows its age but appeared to be completely functional. We put it to the test for the first time today with fantastic results! I had to run out mid-cranking to get more ice, and it took about 35 minutes of cranking to get the finished product. I'm happy to say that the wait and the work was worth it because this is literally the best ice cream I have ever tasted. Our minds are racing with all of the possible ice cream flavors we can make. For this batch, we used 2 c of blackberries from the farmer's market and 1 c each of red and black raspberries from our road trip to <a href="http://www.triplebfarms.com/">Triple B Farms</a> in Washington County today.<br />
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<b>Mixed Berry Ice Cream</b><br />
<span style="font-size: x-small;">Adapted from <a href="http://eggsonsunday.wordpress.com/2011/06/28/simple-strawberry-ice-cream/">Eggs on Sunday</a></span><br />
<br />
2 pints heavy cream<br />
1 1/2 c sugar<br />
2 tsp vanilla extract (optional) <br />
4 c mixed berries<br />
<br />
<i>1) Mix cream, sugar and vanilla in a medium-sized sauce pan.</i><br />
<i>2) Heat slowly while stirring to dissolve sugar.</i><br />
<i>3) In a blender, combine cream and berries; pulse until well blended.</i><br />
<i>4) Place mixture in refrigerator until cool.</i><br />
<i>5) Make according to ice cream maker instructions.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-91518287386425674972011-07-01T19:08:00.000-07:002011-08-31T18:44:07.970-07:00Soaked Buttermilk WafflesThese waffles were nice and light and lacked the graininess typical of baked goods made with whole wheat flour. I'm not sure if it was the soaking or the fact that I used whole wheat pastry flour. I'm really becoming a fan of buttermilk -- it adds such a nice flavor.<br />
<br />
The batter was a pretty typical texture-wise when I used whole wheat pastry flour. Using regular whole wheat flour, the batter was much goopier than I expected. The waffles still baked up fine though. <br />
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<b>Soaked Buttermilk Waffles</b><br />
<span style="font-size: x-small;">Adapted from <a href="http://simplyrealfood.blogspot.com/2010/02/how-to-make-buttermilk-soaked.html">Simply Real</a></span><br />
<br />
2 c whole wheat flour<br />
2 c cultured buttermilk<br />
2 eggs <br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
5 T melted butter<br />
<br />
<i>1) In a large bowl, combine flour and buttermilk; allow to sit at room temperature for 12 - 24 hours.</i><br />
<i>2) Preheat waffle iron; preheat oven to 200 degrees.</i><br />
<i>3) Whisk remaining ingredients into batter.</i><br />
<i>4) Prepare waffles according to waffle maker instructions.</i><br />
<i>5) As waffles finish, transfer to preheated oven (place directly on rack).</i><br />
<i>6) Serve with butter and maple syrup. </i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-80856829191387010242011-06-24T19:02:00.000-07:002011-06-24T19:02:04.582-07:00Scrambled Egg Breakfast TacosThis is a simple dish but such a great flavor combo that I feel compelled to post it. We usually have these for dinner instead of breakfast :-)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1_5YoXeOcy2JJbbWsQfoH6YgYcAlObQezy6wXXtgWPSVnTbuA1XF1LIsaQa7HwGPUn8VwE1kwk6sYQvlzanDxsaNxOxW_poEZoOTAWNzoojC9zOX2iYo2ebmgXRHp8nCzG_wD5hKkE8/s1600/DSC_0262_P.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1_5YoXeOcy2JJbbWsQfoH6YgYcAlObQezy6wXXtgWPSVnTbuA1XF1LIsaQa7HwGPUn8VwE1kwk6sYQvlzanDxsaNxOxW_poEZoOTAWNzoojC9zOX2iYo2ebmgXRHp8nCzG_wD5hKkE8/s320/DSC_0262_P.JPG" width="320" /></a></div><br />
<br />
<b>Scrambled Egg Breakfast Tacos</b><br />
<br />
4-5 eggs<br />
splash of milk or cream<br />
2-3 T chopped green onion<br />
1 T chopped fresh cilantro<br />
salt, to taste<br />
pepper, to taste<br />
1-2 T <a href="http://christinasrecipebox.blogspot.com/2011/06/ghee-clarified-butter.html">clarified butter</a><br />
6 corn tortillas<br />
1/4 c crumbled feta<br />
hot sauce <br />
<br />
<i>1) In a small bowl, lightly beat eggs and cream; mix in green onion, cilantro, salt and pepper.</i><br />
<i>2) Melt butter in a large skillet over medium heat; add eggs and scramble.</i><br />
<i>3) Place two tortillas at a time between wet paper towels and microwave for 30-40 seconds, until soft.</i><br />
<i>4) Spoon eggs onto tortillas; top with feta and a dash of hot sauce.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-30726840423954510412011-06-24T18:52:00.000-07:002011-06-24T18:52:14.792-07:00Easy Eggplant ParmesanAs I started to type this, I realized that our eggplant parmesan does not actually contain any parmesan. Oops - we'll have to add it next time. J was very resistant to the idea of this dish until we saw Alex Guarnaschelli make her Eggplant Parmigiana on <a href="http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/eggplant-parmigiana-recipe/index.html">Alex's Day Off</a>. We loved her recipe, but it was a lot of work, used too much cheese (and I love cheese) and yielded way too much food. We scaled things back and started making this easy version. You can used store bought sauce to make it even easier. <br />
<br />
Since we made this up as we went along, all of these measurements are just guidelines. Depending on the size of the eggplant, you might need a little more egg/flour/breacrumbs or a little less. You can add a little water to the egg to extend it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadtIZosT7U1nCT5r6VBNQcBAiAgjXMRDlfaDwQSlNzoqlav7qwJIDhWm0wibfbRtyVIdMOUq2yOfJMcYIDNIRX_6qzolNjNIPweSbbOTXYCyZ7czAT-ObRrd2n-8ovghvyaKaJ8Ce3to/s1600/DSC_0244_P.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadtIZosT7U1nCT5r6VBNQcBAiAgjXMRDlfaDwQSlNzoqlav7qwJIDhWm0wibfbRtyVIdMOUq2yOfJMcYIDNIRX_6qzolNjNIPweSbbOTXYCyZ7czAT-ObRrd2n-8ovghvyaKaJ8Ce3to/s320/DSC_0244_P.JPG" width="320" /></a></div><br />
<br />
<b>Eggplant Parmesan</b><br />
<br />
<i>Eggplant</i><br />
<br />
1 large eggplant<br />
kosher salt <br />
1 egg, beaten<br />
1/2 c flour <br />
1 1/2 c breadcrumbs<br />
salt, to taste<br />
pepper, to taste<br />
paprika, taste<br />
garlic powder, to taste<br />
onion powder, to taste<br />
dried basil, to taste<br />
dried oregano, taste<br />
<br />
<i>Sauce</i><br />
<br />
1 T butter <br />
28 oz can San Marzano tomatoes (whole or diced)<br />
1 carrot, diced<br />
1 celery stalk, diced<br />
1 small onion, diced<br />
4 cloves garlic, minced <br />
1 T brown sugar <br />
crushed red pepper flakes, to taste<br />
fresh basil, chopped, to taste<br />
salt, to taste<br />
pepper, to taste<br />
<br />
oil for frying <br />
fresh mozzeralla, sliced<br />
cooked pasta<br />
<i><br />
</i><br />
<i>1) Slice eggplant into 1/2" rounds.</i><br />
<i>2) Arrange eggplant in a single layer in a large baking dish; sprinkle with kosher salt on both sides and allow to rest for an hour.</i><br />
<i>3) In the meantime, melt butter in a medium saucepan; add onion, carrot, celery and saute until translucent and tender.</i><br />
<i>4) Add garlic; saute for 1 minute.</i><br />
<i>5) Add tomatoes, sugar, red pepper flakes, basil, salt and pepper; mix well.</i><br />
<i>6) Simmer over med-low heat for at least 45-60 mins (longer is fine); if using whole tomatoes, break up with wooden spoon as they begin to break down.</i><br />
<i>7) Rinse eggplant with cool water; pat dry.</i><br />
<i>8) Place breadcrumbs in a shallow bowl; season with salt, pepper, paprika, garlic powder, onion powder, dried basil, and dried oregano to taste.</i><br />
<i>9) Place beaten egg and flour in individual small bowls.</i><br />
<i>10) Dip each eggplant round in flour, then egg, then breadcrumb mixture.</i><br />
<i>11) Heat 1/2" of oil in large skillet over medium heat.</i><br />
<i>12) Fry eggplant 3-5 minutes on each side or until golden brown; drain on paper towels.</i><br />
<i>13) To serve, layer pasta, eggplant, mozzarella and sauce.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-59247581745144489482011-06-24T17:35:00.000-07:002011-07-01T19:11:34.827-07:00Batter Fried ChickenLast night we decided to try to recreate <a href="http://www.greatamericanrestaurants.com/sweetmainster/">Sweet Water Tavern's</a> Monterrey Salad. As a first step, we needed to make crispy fried chicken strips, and this recipe exceeded our expectations. The batter was light, crispy and perfectly seasoned, and the meat stayed moist despite my tendency to overcook chicken. <br />
<br />
To create the salad we used an assortment of lettuce from Papa K's garden and added chopped avocado, green pepper strips, tomato wedges, chopped green onions, shredded cheddar cheese, chopped cucumber, black beans, candied pecans, fried tortilla strips and chopped chicken. We topped it all off with <a href="http://christinasrecipebox.blogspot.com/2011/06/buttermilk-ranch-dressing.html">Buttermilk Ranch dressing</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnvT0v2mSkoHFBdRXnXDHLVidZzbudMNspP79Cn3QDFicz1ao5U4QTTQIIkzRi3zTc7Z4qfHKlNImdSlcDK9tFC1dIB1flCBZCeczW2ASUASlESeBWzTWn02SCZIzyu8rz9N1toEm_Kg/s1600/DSC_0004_P.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnvT0v2mSkoHFBdRXnXDHLVidZzbudMNspP79Cn3QDFicz1ao5U4QTTQIIkzRi3zTc7Z4qfHKlNImdSlcDK9tFC1dIB1flCBZCeczW2ASUASlESeBWzTWn02SCZIzyu8rz9N1toEm_Kg/s320/DSC_0004_P.JPG" width="320" /></a></div><br />
<br />
<b>Batter Fried Chicken</b><br />
<span style="font-size: x-small;">Adapted from <a href="http://www.slim-shoppin.com/batter-fried-chicken/">Slim Shoppin</a></span><br />
<br />
<i>Brine</i><br />
<br />
2 c cold water<br />
2 T salt<br />
2 T sugar<br />
<br />
<i>Batter</i><br />
<br />
1/2 c flour<br />
1/2 c cornstarch<br />
2 tsp pepper <br />
1/2 tsp paprika<br />
dash of cayenne pepper<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
3/4 c cold water<br />
<br />
1 lb chicken tenders <br />
oil for frying<br />
<br />
<i>1) In a large bowl or baking dish, combine all brine ingredients; stir until the sugar and salt dissolve.</i><br />
<i>2) Add chicken; allow to marinate for at least 30 mins.</i><br />
<i>3) In another large bowl, combine all batter ingredients; whisk until well blended.</i><br />
<i>4) In a large skillet, heat 1/2" of oil over medium heat.</i><br />
<i>5) Remove chicken from brine; pat dry.</i><br />
<i>6) Using tongs, dip chicken pieces into batter, allowing the excess to drip off; place in hot oil.</i><br />
<i>7) Fry on each side until golden brown and the chicken is cooked through.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-54609891399846715082011-06-24T17:12:00.000-07:002011-06-24T17:36:18.196-07:00Buttermilk Ranch DressingWe made this dressing to top our <a href="http://christinasrecipebox.blogspot.com/2011/06/batter-fried-chicken.html">Monterrey salads</a> last night. Awesome -- this dressing puts Hidden Valley Ranch, my old stand-by, to shame. We used fresh chives and dill from our garden.<br />
<br />
<b>Buttermilk Ranch Dressing</b><br />
<span style="font-size: x-small;">Inspired by <a href="http://simplyrecipes.com/recipes/homemade_buttermilk_ranch_dressing/">Simply Recipes </a></span><br />
<br />
1/2 c cultured buttermilk<br />
1/4 c mayonnaise<br />
1/2 tsp lemon juice (or apple cider vinegar)<br />
1/4 tsp salt<br />
1 tsp chopped fresh chives<br />
2 tsp chopped fresh dill<br />
dash of paprika<br />
dash of pepper <br />
<br />
<i>1) In a small bowl, combine all ingredients; mix well.</i><br />
<i>2) Refrigerate until needed.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-37975975166407388312011-06-24T17:03:00.000-07:002011-07-01T18:41:35.681-07:00Potato PancakesThe key to these potato pancakes is to let them cook long enough to get good and crispy. The best time to make these is right after you've finished frying up some bacon. Frying the potato pancakes in the leftover bacon grease adds a ton of flavor.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdPt4geNeHjpdzRnQmLKKhMM63hyphenhyphenEGvwfrGW89BWcLUbqGqVurS3jn8E60qCXB0rNL1kV1OOht48VEDmqEbEQ0_QEBITZRoUhwkdC2Rkk7QqaqXaADBwjcnY_MWAcgrybIp83RBiLCCA/s1600/DSC_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdPt4geNeHjpdzRnQmLKKhMM63hyphenhyphenEGvwfrGW89BWcLUbqGqVurS3jn8E60qCXB0rNL1kV1OOht48VEDmqEbEQ0_QEBITZRoUhwkdC2Rkk7QqaqXaADBwjcnY_MWAcgrybIp83RBiLCCA/s320/DSC_0162.JPG" width="320" /></a></div><br />
<br />
<b>Potato Pancakes</b><br />
<span style="font-size: x-small;">Inspired by <a href="http://allrecipes.com/recipe/potato-latkes-i/detail.aspx">Allrecipes.com</a></span><b> </b><br />
<br />
2 c shredded potato (about 1 good sized russet)<br />
1-2 T finely diced onion<br />
2 eggs<br />
1 T + 1 tsp flour<br />
1 1/2 tsp salt<br />
pinch of pepper<br />
oil (preferably bacon grease)<br />
<br />
<i>1) Squeeze as much moisture as possible out of the potatoes.</i><br />
<i>2) In a large bowl, combine potatoes, onion, eggs, flour, salt and pepper; mix well.</i><br />
<i>3) Add enough oil to a large skillet to cover the bottom (3-4 T); heat over medium.</i><br />
<i>4) Plop 2-3 T of batter in skillet; use spoon to spread batter into a thin pancake.</i><br />
<i>5) Fry on each side until golden brown.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-54000721059212713812011-06-22T18:04:00.000-07:002011-06-22T18:04:22.385-07:00Oven Roasted KaleI tried making kale chips a while back, but they didn't quite turn out. I'm not sure what kind of kale I used, but it was really thin, and the chips stuck to the pan. After picking up some kale at the farmer's market this past weekend, I decided to given kale chips another shot with the help of this <a href="http://www.wholefoodsmarket.com/recipes/1274">recipe</a>.<br />
<br />
1 bunch kale<br />
1-2 T olive oil<br />
2-3 cloves garlic, minced<br />
salt & pepper, to taste<br />
roasted sesame seeds <br />
<i><br />
</i><br />
<i>1) Preheat oven to 375 degrees.</i><br />
<i>2) Remove thick stems from kale and roughly chop leaves.</i><br />
<i>3) In a large bowl, toss kale, oil, garlic, salt and pepper.</i><br />
<i>4) Spread kale on a rimmed baking sheet; bake for 10-15 minutes, until the edges are crisp and lightly browned.</i><br />
<i>5) Remove from oven; sprinkle with sesame seeds.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-62828817644373990472011-06-22T15:43:00.000-07:002011-06-24T18:18:55.313-07:00Ghee (Clarified Butter)Ghee is good for high heat cooking because the lack of milk solids prevents it from burning as quickly as butter. I used this <a href="http://www.yoga-magazine.net/ghee.htm">site</a> and this <a href="http://www.aayisrecipes.com/2007/05/14/how-to-make-ghee/">site</a> for inspiration. Ghee is solid at room temperature and does not need to be refrigerated. I used 3/4 lb of butter which yielded about 1 1/4 - 1 1/2 c ghee.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHulVkDLGHLEqO6Cfzia-Int3-2sa32FvrtdzGw91H0bWshcxOYjo_-wjZJz_y2fG6i3ZNM0nufJPKsJHup6zV3pqfcI-tbiqB81KfXMXi1Sv7xihLxgL3pdTnBHVCav9vtwK_2b-dKWs/s1600/DSC_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHulVkDLGHLEqO6Cfzia-Int3-2sa32FvrtdzGw91H0bWshcxOYjo_-wjZJz_y2fG6i3ZNM0nufJPKsJHup6zV3pqfcI-tbiqB81KfXMXi1Sv7xihLxgL3pdTnBHVCav9vtwK_2b-dKWs/s320/DSC_0024.JPG" width="213" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFNTFwP7Se8H5G5VBRn-Lf77NScxDefHnGSb_dsdm2WhyphenhyphenPdoR4XW7lBGrCU9h5yO6JClPnTuWwGyWXTsfX8_ZmXurHRC7s8kPHqztj9I30kcsgm-tsTGZM7hITuBxUxgYKMqYOinGgu8/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFNTFwP7Se8H5G5VBRn-Lf77NScxDefHnGSb_dsdm2WhyphenhyphenPdoR4XW7lBGrCU9h5yO6JClPnTuWwGyWXTsfX8_ZmXurHRC7s8kPHqztj9I30kcsgm-tsTGZM7hITuBxUxgYKMqYOinGgu8/s320/DSC_0026.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Milk solids skimmed off the top</td></tr>
</tbody></table><br />
<br />
<b>Ghee (Clarified Butter)</b><br />
<br />
butter (preferably organic and unsalted)<br />
<br />
<i>1) In a small saucepan, melt butter over medium heat.</i><br />
<i>2) Allow butter to come to a gentle boil; keep butter boiling steadily; do not stir.</i><br />
<i>3) You will notice a white foam on top of the butter and sediment settling to the bottom of the pot.</i><br />
<i>4) Continue boiling until the liquid is transparent, and you can clearly see the bottom of the pot.</i><br />
<i>5) Remove from heat; allow to cool for 15 minutes or so.</i><br />
<i>6) Skim off any foam; pour liquid through strainer into a clean jar allowing the sediment to remain in the pan.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-48897520506359996612011-06-19T10:32:00.000-07:002011-06-19T12:22:27.765-07:00Soaked Buttermilk PancakesSoaking grains prior to using them in recipes is supposed to aid in digestion, and I decided that this <a href="http://heavenlyhomemakers.com/simple-sourdough-pancakes">recipe</a> would be a good starting point for my experiments. Regardless of the potential health benefits, these are mighty tasty pancakes, especially given that I did not use any white flour or sugar. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1X3vNEX-JAR7vXeWYqQgG0zR_RaUEzbxweRLx4OkLVz3aHtYDrPHk9PEseSj-KlUpdu2faU-jz9Gj42TtpDi5RVK2aWhzraBpcCgRe-wtFHs0V9L0Gtlwep5qHJDMFCHsB94eDq0I5Y/s1600/DSC_0431_P.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1X3vNEX-JAR7vXeWYqQgG0zR_RaUEzbxweRLx4OkLVz3aHtYDrPHk9PEseSj-KlUpdu2faU-jz9Gj42TtpDi5RVK2aWhzraBpcCgRe-wtFHs0V9L0Gtlwep5qHJDMFCHsB94eDq0I5Y/s320/DSC_0431_P.JPG" width="320" /></a></div><br />
<br />
<b>Soaked Buttermilk Pancakes</b><br />
<br />
1 c whole wheat flour<br />
1 - 1 1/2 c cultured buttermilk<br />
1 egg<br />
3 T butter, melted<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
blueberries, if desired <br />
<br />
<i>1) Combine flour and 1 c buttermilk in a medium-sized bowl; cover with a towel and let sit at room temperature for at least 8 hours or overnight.</i><br />
<i>2) Add remaining ingredients (except blueberries) and mix well.</i><br />
<i>3) If necessary, add additional buttermilk to achieve desired consistency.</i><br />
<i>4) Melt butter in a hot skillet; </i><i>cook pancakes until golden brown on each side (</i><i>if using, add blueberries immediately after pouring the batter into the skillet).</i><br />
<i>5) Serve with butter and maple syrup. </i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-38548454486781563572011-06-12T14:49:00.000-07:002011-07-01T19:33:04.114-07:00LemonadeThis <a href="http://allrecipes.com/Recipe/Best-Lemonade-Ever/Detail.aspx">lemonade</a> is perfectly tangy and sweet. In the interests of our health, we will probably experiment with reducing the amount of sugar next time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_9kdg3AUZW-_zoawlMLj5VEcI8rGmY6OVSxZxme3nnzWT25hhM6CwLWF2w722yi5dYoF593xlXI0yi69ARCOEMY-mOqRO54tZAZ9EFhvzkDeFS2h8FvAmX9JNSnuzfd9tkQ7RUAYQJ8/s1600/DSC_0027a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_9kdg3AUZW-_zoawlMLj5VEcI8rGmY6OVSxZxme3nnzWT25hhM6CwLWF2w722yi5dYoF593xlXI0yi69ARCOEMY-mOqRO54tZAZ9EFhvzkDeFS2h8FvAmX9JNSnuzfd9tkQ7RUAYQJ8/s320/DSC_0027a.JPG" width="222" /></a></div><br />
<br />
<b>Lemonade</b><br />
<br />
8 c water, divided<br />
1 1/4 - 1 3/4 c sugar, to taste<br />
1 1/2 c lemon juice (about 7 lemons)<br />
<br />
<i>1) In a small saucepan, heat 1 c water and sugar until dissolved.</i><br />
<i>2) In a large pitcher, combine the sugar water, additional 7 c water, and juice.</i><br />
<i>3) Chill and enjoy :-)</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-21526894702951669412011-06-12T14:24:00.000-07:002011-06-12T14:50:37.450-07:00Rice Pilaf with Pine NutsThis <a href="http://mamakleinsbestrecipes.blogspot.com/2011/06/rice-pilaf-with-pignoli-nuts-pine-nuts.html">dish</a> made its family debut at a recent Sunday dinner. I'm not sure where Mama K found the recipe, but it's definitely a winner.<br />
<br />
<b>Rice Pilaf with Pine Nuts</b><br />
<br />
2 tsp olive or coconut oil<br />
1 c rice <br />
1/4 c chopped onion<br />
1/4 c chopped celery<br />
1 1/2 c chicken broth<br />
1 tsp seasoned salt<br />
1/4 tsp pepper<br />
1/2 c pine nuts<br />
<br />
<i>1) Heat oil in a medium-sized skillet over med/med-low heat.</i><br />
<i>2) Add uncooked rice and saute until lightly browned, stirring frequently.</i><br />
<i>3) Add onion and celery to the skillet, saute until slightly softened; add salt and pepper.</i><br />
<i>4) Combine the rice mixture and broth in a rice cooker and cook as usual.</i><br />
<i>5) While the rice is cooking, brown the pine nuts in the skillet.</i><br />
<i>6) When the rice is finished, stir in the pine nuts and serve. </i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-48624728725505203302011-06-12T14:16:00.000-07:002011-06-24T18:18:01.012-07:00FalafelI foresee this <a href="http://allrecipes.com/Recipe/Seans-Falafel-and-Cucumber-Sauce/Detail.aspx">recipe</a> making frequent appearances on our menu in the next few weeks. Given how hot it has been, we are trying to avoid the oven, and these tasty falafel require just a few minutes fry time. We serve these on pita bread with <a href="http://christinasrecipebox.blogspot.com/2011/04/tzatziki.html">tzatziki</a>, feta, tomatoes and lettuce...a falafel gyro! Making both the falafel and the tzatziki makes the meal a bit labor intensive, but luckily both can be prepped ahead of time if necessary.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9dL-BxwZoeiCM3xRZ18ZyxRpdc9SHXjRmyQ6cSrF9COZRF3ELU-3Yg5M8IphyphenhyphenSZQAg48UU6cxcYRizNg2a77EP_kUTrQb3-CYIMScRfn59TATDyFgQYsBrK4vpBG9I8fgGE5IzDugEQ/s1600/DSC_0233_P.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9dL-BxwZoeiCM3xRZ18ZyxRpdc9SHXjRmyQ6cSrF9COZRF3ELU-3Yg5M8IphyphenhyphenSZQAg48UU6cxcYRizNg2a77EP_kUTrQb3-CYIMScRfn59TATDyFgQYsBrK4vpBG9I8fgGE5IzDugEQ/s320/DSC_0233_P.JPG" width="320" /></a></div><br />
<br />
<b>Falafel</b><br />
<br />
1 can chickpeas, drained<br />
1 small onion, chopped<br />
1/2 c fresh parsley, chopped<br />
2 cloves garlic, chopped<br />
1 egg<br />
2 tsp cumin<br />
1 tsp ground coriander<br />
1 tsp salt<br />
1/4 tsp pepper<br />
1/4 tsp cayenne<br />
1 tsp lemon juice<br />
1 tsp baking soda<br />
1 T olive oil<br />
up to 1 c bread crumbs<br />
oil for frying <br />
<br />
<i>1) Remove and discard chickpea skins (optional).</i><br />
<i>2) In a large bowl, mash chickpeas until thick and pasty.</i><br />
<i>3) Add remaining ingredients; mix well; batter should be thick and not too sticky.</i><br />
<i>4) Cover the bottom of a large skillet with oil; heat on medium/med-low.</i><br />
<i>5) Form batter into thin 2" patties (approximately 12); fry on each side until golden brown.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-61080348652933976302011-04-28T17:56:00.000-07:002011-05-06T20:15:31.091-07:00Chipotle HummusWe had the majority of a can of chipotle peppers in adobo sauce left over from making chipotle mayo for our chicken tacos this week. Fyi, one chipotle pepper goes a looong way. This <a href="http://allrecipes.com/Recipe/Smoky-Chipotle-Hummus/Detail.aspx">recipe</a> seemed like a great way to use up another one (we still have probably 6-7 in our fridge...). <br />
<br />
1 can chickpeas, drained (reserve liquid)<br />
1/4 c reserved chickpea liquid <br />
2 T tahini<br />
2 T lemon juice<br />
1 T olive oil<br />
1 chipotle pepper in adobo sauce (canned)<br />
1 tsp minced garlic<br />
3/4 tsp cumin<br />
handful chopped cilantro<br />
salt, to taste<br />
pepper, to taste<br />
<br />
<i>1) Place chickpeas in a medium bowl and fill with water; run your fingers through the chickpeas to separate them from their skins; discard skins.</i><br />
<i>2) In a food processor, blend chickpeas, liquid, tahini, lemon juice and olive oil until smooth.</i><br />
<i>3) Add remaining ingredients; blend until smooth.</i><br />
<i>4) Adjust seasonings to taste; if necessary, add additional liquid until hummus reaches desired consistency.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-67569044354755513162011-04-28T17:41:00.000-07:002011-04-28T17:41:43.869-07:00TzatzikiWe've had a lot of luck with recipes from Ina Garten, and <a href="http://www.foodnetwork.com/recipes/ina-garten/easy-tzatziki-with-toasted-pita-crisps-recipe/index.html">this one</a> is no exception. The cucumber flavor really stands out in this tzatziki and is perfectly complimented by the other ingredients.<br />
<br />
<b>Tzatziki</b><br />
<br />
6 oz greek yogurt<br />
1 medium cucumber, seeded and finely chopped<br />
2 T sour cream<br />
1 T lemon juice<br />
2 tsp white wine vinegar<br />
minced fresh dill, to taste<br />
minced garlic, to taste<br />
1 tsp salt<br />
pinch black pepper<br />
<br />
<i>1) Mix all ingredients in small bowl; add more garlic/dill/salt/pepper/lemon juice to taste.</i><br />
<i>2) Refrigerate for 1-2 hours prior to serving.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-23134094601049523802011-04-13T17:26:00.000-07:002011-07-17T12:29:15.404-07:00Spicy Brussels Sprouts Stir FryEach time we make this recipe, we make a few changes. I think we've finally found the find the right combination of ingredients.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqsLRyTKsCW9E9Osy91oyNfEkvpMfQEFstnso4HuOIvjSUSRfsVY1Aq_MOR2UuvN6y4CuzvQXXgjJ4LoJg81NNYATPZ2MrL-MSbqX-SP5vV2rI5cGiYFEvFQy7ilhDuycrqOq3Tyz0Sc/s1600/DSC_0395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqsLRyTKsCW9E9Osy91oyNfEkvpMfQEFstnso4HuOIvjSUSRfsVY1Aq_MOR2UuvN6y4CuzvQXXgjJ4LoJg81NNYATPZ2MrL-MSbqX-SP5vV2rI5cGiYFEvFQy7ilhDuycrqOq3Tyz0Sc/s320/DSC_0395.JPG" width="320" /></a></div><br />
<br />
<b>Spicy Brussels Sprouts Stir Fry</b><br />
<span style="font-size: x-small;">Adapted from <a href="http://thelocalcook.com/2011/01/11/spicy-asian-chicken-with-brussels-sprouts/">The Local Cook</a></span><b> </b><br />
<br />
3 T coconut oil<br />
1/2 lb brussels sprouts, halved<br />
1 inch ginger, finely chopped<br />
2 cloves garlic, finely chopped<br />
3/4 water or broth <br />
3 T soy sauce<br />
3 T rice wine vinegar<br />
2 T packed brown sugar<br />
red pepper flakes, to taste <br />
2 c chopped broccoli <br />
1 c sliced bell pepper<br />
1 tsp sesame oil<br />
1 can beans (approx 1 1/2 c), drained <br />
2 green onions, chopped<br />
1 can sliced water chestnuts, drained <br />
2 T peanuts, coarsely chopped<br />
prepared basmati rice<br />
<br />
<i>1) In a large skillet, heat oil over medium heat.</i><br />
<i>2) Saute brussels sprouts, cut side down, until brown; toss and continue cooking until almost fork tender.</i><br />
<i>3) Add ginger and garlic; saute for additional minute.</i><br />
<i>4) Add water, soy sauce, vinegar, brown sugar and red pepper flakes; let sauce reduce a bit (2-3 mins).</i><br />
<i> 5) Add broccoli and bell pepper; saute until nearing desired tenderness.</i><br />
<i>6) Add beans, green onions, water chestnuts and peanuts; heat through; serve over rice.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0tag:blogger.com,1999:blog-4854879747930291679.post-39187141646780643592011-04-01T17:26:00.000-07:002011-04-01T17:30:15.168-07:00Cinnamon Rolls With Cream Cheese FrostingPerfection. <br />
<br />
Recipes courtesy of <a href="http://allrecipes.com/Recipe/Buttermilk-Cinnamon-Rolls/Detail.aspx">AllRecipes</a> and the Organic Valley cream cheese box (both slightly modified, of course!)<br />
<br />
<b>Cinnamon Rolls</b><br />
<br />
4 1/2 tsp yeast<br />
1/4 c warm water<br />
1 1/2 c buttermilk<br />
1 c butter, melted, divided<br />
4 1/2 c flour<br />
1/4 c sugar <br />
1 tsp salt<br />
1/2 tsp baking soda<br />
1 1/4 c brown sugar<br />
1 1/2 tsp ground cinnamon<br />
<br />
<i>1) In a large bowl, dissolve yeast in water; let stand until creamy (about 10 mins).</i><br />
<i>2) In a small saucepan, heat the buttermilk until warm to the touch.</i><br />
<i>3) Pour the buttermilk and 1/2 c butter into the yeast mixture; mix well.</i><br />
<i>4) In a separate bowl, combine the flour, sugar, salt and baking soda.</i><br />
<i>5) Add the flour to the yeast mixture in four parts until a soft dough forms.</i><br />
<i>6) Turn dough onto a lightly floured surface and knead for 20 strokes.</i><br />
<i>7) Cover dough and let rest for 15 mins.</i><br />
<i>8) In a small bowl, combine remaining 1/2 c butter, brown sugar and cinnamon.</i><br />
<i>9) On a lightly floured surface, roll dough into a large rectangle.</i><br />
<i>10) Spread with butter/sugar mixture over the dough, all the way to the edges.</i><br />
<i>11) Roll dough into a log; slice into 1 inch pieces.</i><br />
<i>12) Place pieces on a lightly greased baking pan; allow some space between the rolls.</i><br />
<i>13) Cover and let rise for 30 mins.</i><br />
<i>14) Preheat oven to 400 degrees; bake rolls for 20-25 mins, until golden brown.</i><br />
<i>15) Let cool 2-3 mins before frosting. </i><br />
<b><br />
</b><br />
<b>Cream Cheese Frosting</b><br />
<br />
5 oz cream cheese, softened<br />
6 T butter, softened<br />
1/4 c sugar<br />
1 T maple syrup<br />
1 tsp vanilla extract<br />
1/4 - 1 c powdered sugar, to taste and desired consistency (optional - I used 1/4 c)<br />
<br />
<i>1) In an electric mixer, beat cream cheese and butter on high speed until light and fluffy.</i><br />
<i>2) Add granulated sugar, maple syrup and vanilla extract; beat until well blended.</i><br />
<i>3) Add powdered sugar in 1/4 c intervals, beating well after each addition.</i><br />
<i>4) If necessary, chill until desired consistency is reached.</i>C & Jhttp://www.blogger.com/profile/03263923198481575932noreply@blogger.com0