tag:blogger.com,1999:blog-36202391000582489582024-02-19T03:44:59.803-08:00The Meat and Potatoes FoodieSit down and eat.Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.comBlogger408125tag:blogger.com,1999:blog-3620239100058248958.post-90928296424391407932020-05-20T18:29:00.000-07:002020-06-28T13:25:10.643-07:00Healthy Breakfast Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xLoEYIr7vQw0tEggVY8wLyfJknePUSjtRDiPK5yL-Iv06BjVg-WXAY0lPX7I_FOm1kPgrteIeTfvg69V_f14WpSbG8TMj1vaEGYxg0x5lKDE1D3nG-nOG-RPdVJgphhLuL9kqjJSrJ8/s1600/IMG_1596.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xLoEYIr7vQw0tEggVY8wLyfJknePUSjtRDiPK5yL-Iv06BjVg-WXAY0lPX7I_FOm1kPgrteIeTfvg69V_f14WpSbG8TMj1vaEGYxg0x5lKDE1D3nG-nOG-RPdVJgphhLuL9kqjJSrJ8/s320/IMG_1596.jpg" width="240" /></a>How we doin everyone? I see my last post was a heavy one and here we are in heavy times again. I hope you're all hangin in there. As an introvert who can happily be by myself for long stretches of time, even I miss people.<br />
<br />
I've lost 12 pounds (including my tits - hope y'all are having fun filling out a bikini somewhere guys!) It could be stress but honestly I'm eating more than I ever have. I think it's a combination of stress, not having to sit at my computer all day (just booked my first job in months though woohoo!) and getting to ride every day now that there's no school in addition to working out.<br />
<br />
I wanted to share this recipe for healthy breakfast cookies as I've also been eating them every morning since this crazy stuff happened. I eat 2 of these every morning with peanut butter. That's probably an unhealthy calorie amount but since I ride at least 2 horses every am followed by a HIIT workout - mama needs!<br />
<br />
And while these aren't hard to make they are kind of a process with some expensive ingredients so I always double the recipe and freeze half. Oh and lastly while these are healthy I do put dark chocolate chips in them which you don't have to. But hey - I like to party.<br />
<br />
<b>Healthy Breakfast Cookies</b><br />
<b>*adapted from Minimalist Baker</b><br />
<b>* mesquite flour has the most unique flavor and is sweet. If you don't have any (can get it on Amazon) or want to use just use more almond meal in place. </b><br />
<b>* If your oats and oat flour are GF, then these cookies will be too.</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
2 eggs, room temp<br />
1 medium ripe banana, mashed<br />
1/3 cup pulverized berries (dewberries are my fave, followed by blueberry though applesauce will work too or any mashed fruit)<br />
1/2 cup peanut butter (can sub any nut butter)<br />
1 teaspoon vanilla extract<br />
2 tablespoons melted coconut oil<br />
2 tablespoons maple syrup<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
Big pinch salt<br />
3/4 teaspoon cinnamon or pumpkin pie spice<br />
1/4 cup almond meal (flour)<br />
1/4 cup mesquite flour<br />
1/2 cup oat flour<br />
1 1/2 cups rolled oats (old fashioned)<br />
1/3 cup dark chocolate chips (can sub chopped toasted nuts, cocoa nibs or dealer's choice)<br />
<br />
<b>Instructions:</b><br />
<b><br /></b>
Preheat oven to 350.<br />
<br />
In a large bowl, whisk the eggs then add in the mashed banana and berries or applesauce. Once smooth add in the peanut butter, vanilla, coconut oil and maple syrup. Once combined, add in the dry ingredients one at a time mixing with each addition.<br />
<br />
Once all combined, stick the bowl in the fridge to chill and setup for 10 minutes.<br />
<br />
Remove and use an ice cream scoop - or 2 spoons to scoop out heaping mounds onto a greased cookie sheet about 1.5 - 2 inches apart. They won't spread much so use your fingers to pat them into rounded shapes if necessary.<br />
<br />
Bake for about 8-10 minutes until bottoms are golden and cooked through. Let cool and store at room temp for 3 days. You can refrigerate them after for another 4 days or freeze them.<br />
<br />
<br />
<br />
<br />
<br />
<br />Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com0tag:blogger.com,1999:blog-3620239100058248958.post-41209639100377803402018-06-05T13:05:00.001-07:002018-06-05T13:05:25.126-07:00Depression<div class="MsoNormal">
Years ago I had a baby. I fell head over heels in love with
him from the moment I laid eyes on his little frog face. But just as much – I fell
in love with the me as a mama. This cynical, wise ass 36 year old woman became
softer, glass half filled with sunshine and rainbows . I fell in love with the
world for the first time it seemed – all the babies, all the hope and sweetness
that they bring, and I was very aware of this new lens in which I viewed things.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I wanted more of that...as if I instinctively knew it couldn’t
and wouldn’t last. And sure enough it didn’t. As my baby became a toddler with
opinions on things – I could feel that harder, crustier me returning - the
softness drying up like paint left on a brush in the sun.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Unsuccessful at becoming pregnant again, I filled the void
with a horse named Faith. She saw the softness still left in me – and though
she could be high strung – she was particularly soft with my rambunctious
toddler.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Then suddenly, I was pregnant. The world was going to be
rainbows and sunshine again. Until it wasn’t. At my 9 week appointment I saw
the technician’s face draw into a thin line while she was doing the ultrasound.
My baby had died, though my boobs and cravings apparently had no idea.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The softness got confused. Turned hard. <i style="mso-bidi-font-style: normal;">Why did that happen to me?</i><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Then almost a year later, a baby girl was growing inside of
me. A vivacious one according to her heartbeat and ultrasounds. I was four
months pregnant, filled with rainbows and sunshine again, about to leave for
vacation with my husband and son when the doctor called. The genetic testing
had come back with a giant red flag. It would take 3 excruciating weeks to
confirm that my baby girl had a fatal genetic condition called Trisomy 18. And
just a week before my 40<sup>th</sup> birthday, I had to let her go.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The softness was gone. I didn’t know what to do with the
pain. It clung on my back like an alien with 40 arms and legs, biting into me.
I picked up running, but I kept seeing my baby girl’s limbs in the twigs on the
sidewalk and would almost twist my ankles trying not to step on them. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;">Why did that have to
happen to me? <o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
One day when I was so sick and tired from crying I googled quickest
way to kill yourself. Then I would see my husband and son playing and feel even
guiltier that I was so depressed. And guess what – the depression lapped it all
up with a spoon. Hashtag WINNING.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The summer from hell ended but the pain was still there. I
would get better – even have weeks go by where I felt okay and didn’t randomly
burst into tears from hearing a certain note in a song or a movie come on that
I had watched while I was pregnant with her. But then out of nowhere the pain
would back, more vicious and stronger than before. As if it had just taken a
break to pump weights and pound steroids for another go at me.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I began to get really worried. I looked up grief counselors
but while reading about them would become really turned off by the idea. After
all, some days I felt fine so why would I want to dredge it all up again?<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
And to boot, my toddler was now a full on little DUDE with
the attitude to boot. With every tantrum I would say ridiculous things to
myself like ‘Tuesday would never have done this…’<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Through it all there were the horses. By now I had bought
another one – a gelding I renamed Woody. He had a bad habit of avoiding loading
into the trailer so we sent him to a horse whisperer for a month. When we went
to pick him up we got to watch Ben work his magic.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Back at home I had been fighting Woody’s resistance with
force. If he avoided the trailer I’d correct him with a lunge whip. If he
reared, I would make him back up a hundred miles per hour to teach him that was
wrong. And guess what – I had been doing it wrong. Watching Ben work I saw no
force or anger. I saw softness. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
His first attempt to lead Woody into my trailer, Woody did
his usual half hop to the side followed by a half-hearted rear. And to my
horror, Ben just kind of slumped next to the trailer, his shoulders melted down
into his chest as he became COMPLETELY slack. For a second I thought he was
having a stroke. And then Woody quieted and he calmly asked him to load again.
And after a couple of hesitant steps, he did.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
SOFTNESS.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ben loves to quote one of his mentors – the great Ray Hunt –
who said, ‘Expect a horse to be good and they’ll be good. Expect them to be bad
and they won’t disappoint you.’<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I think about this every time I work with Woody now. I try
and channel that softness. I tell him he’s a good boy. And he is. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The depression has waned. And now when I look back on my
lost babies and ponder that same question ‘<i style="mso-bidi-font-style: normal;">why
did this have to happen to me</i>?’ – I think I have an answer. I think I know
what they were her for, even if just for a short time.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To remind me to be soft.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com0tag:blogger.com,1999:blog-3620239100058248958.post-68604249342379447222015-12-17T06:11:00.000-08:002015-12-17T06:11:53.363-08:00Contest Winning Chewy Chocolate Gingerbread Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJDCN4jPGZV8p7UEvwBhfSAOYvART99SiwDkY9AbbhWah1qalgPFDd6z6am6zZ14gfCeSCrDfKtdrNtU6ieoxaJ-MaIym5Vj4PfpWIc3PosVoOgs_VQV3Pln8YGip_GOrcvl9y5MFjUc/s1600/IMG_0498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJDCN4jPGZV8p7UEvwBhfSAOYvART99SiwDkY9AbbhWah1qalgPFDd6z6am6zZ14gfCeSCrDfKtdrNtU6ieoxaJ-MaIym5Vj4PfpWIc3PosVoOgs_VQV3Pln8YGip_GOrcvl9y5MFjUc/s320/IMG_0498.JPG" width="320" /></a></div>
<br />
Happy Holidays! Merry Christmas! Buon Natale! Feliz Navidad!<br />
<br />
I made these last week for our holiday office party cookie competition and as the title suggests - won! This is a Martha Stewart recipe worth its weight in gold. I made two adjustments to the original formula, doubling the molasses and using salted butter instead of unsalted. Doubling the molasses makes for a chewier cookie. If you prefer it less so then use half the amount listed below.<br />
<br />
I'm not gonna lie. This recipe is a commitment. There are two chilling stages and the dough requires fresh grated ginger in addition to ground as well as hand chopped semi sweet chocolate. But if you have the time they are worth it. I worried they wouldn't be pretty enough to win so I 'glued' them into a wreath shape with melted chocolate and sprinkled them with edible glitter. The glitter made it easy to tell who had eaten a cookie that day. It was EVERYWHERE. We laughed that the gents were going to have some explaining to do when they got home as to why they were covered in 'titty glitter' ;)<br />
<br />
<b>Chewy Chocolate Gingerbread Cookies</b><br />
Lightly adapted from Martha Stewart<br />
*notice there are no eggs in this recipe - apparently the molasses does the job of tenderizing<br />
<br />
<b>Ingredients:</b><br />
7 oz semi sweet chocolate bar, hand-chopped into 1/4 inch chunks (I'm not that particular about the size - I aim to make 'chocolate rubble')<br />
1 1/2 cups AP flour, plus 1 tablespoon<br />
1 1/4 teaspoons ground dried ginger<br />
1 teaspoon ground cinnamon<br />
1/4 teaspoon ground cloves<br />
1/4 teaspoon ground nutmeg (I used fresh)<br />
1 tablespoon unsweetened Dutch process cocoa powder<br />
1 stick (8 tablespoons) salted butter, at room temp<br />
1 tablespoon fresh grated (peeled) ginger<br />
1/2 cup packed dark brown sugar<br />
1/2 cup unsulfured molasses<br />
1 teaspoon baking soda<br />
1/4 cup granulated sugar or sanding sugar and/or edible glitter for rolling in<br />
<br />
<b>Directions:</b><br />
<ol class="directions-list" style="font-size: 16px; letter-spacing: 0.4000000059604645px; line-height: 22px; margin: 0px 0px 0px 1.14286em; padding: 0px;">
<li class="directions-item" style="margin: 0px 0px 1em; padding: 0px;"><div class="directions-item-text" style="padding: 0px;">
<span style="font-family: "times" , "times new roman" , serif;">Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium <a class="vglnk" href="http://www1.macys.com/shop/dining-entertaining/serveware/Brand/Martha%20Stewart%20Collection?id=7923" rel="nofollow" style="text-decoration: none;" target="_blank"><span style="color: black;">bowl</span></a>, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. </span></div>
</li>
<li class="directions-item" style="margin: 0px 0px 1em; padding: 0px;"><div class="directions-item-text" style="padding: 0px;">
<span style="font-family: "times" , "times new roman" , serif;">In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined. </span></div>
</li>
<li class="directions-item" style="margin: 0px 0px 1em; padding: 0px;"><div class="directions-item-text" style="padding: 0px;">
<span style="font-family: "times" , "times new roman" , serif;">In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more. </span></div>
</li>
<li class="directions-item" style="margin: 0px 0px 1em; padding: 0px;"><div class="directions-item-text" style="padding: 0px;">
<span style="font-family: "times" , "times new roman" , serif;">Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.</span></div>
</li>
</ol>
Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com1tag:blogger.com,1999:blog-3620239100058248958.post-88729489267820968402015-06-30T18:26:00.000-07:002015-06-30T18:26:00.262-07:00Jalapeño Cheeseburger Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTelMIH4OP010gm0nCDhkpGwgDHiCEtKg809_lAf00RTh85EI5D5FNuyDp5Ox8RotVRgHfAAi9XGqp0BhvRY9KO4HlwrVnptRnD1TezoSnc8QKONWPm6HTTlNLvFDnoNi2hdLX9GNMKns/s1600/IMG_7616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTelMIH4OP010gm0nCDhkpGwgDHiCEtKg809_lAf00RTh85EI5D5FNuyDp5Ox8RotVRgHfAAi9XGqp0BhvRY9KO4HlwrVnptRnD1TezoSnc8QKONWPm6HTTlNLvFDnoNi2hdLX9GNMKns/s320/IMG_7616.JPG" width="320" /></a></div>
<br />
Don't judge me. It's not like I put potato chips on it (though that would be genius.) You can add or take away whatever sound good to you. Bacon would be great or even corn or olives or avocado. And there's no need to make your own quick pickles like I did - I just happened to be out of the jarred variety.<br />
<br />
<b>Jalapeño Cheeseburger Salad</b><br />
* Serves 3<br />
<br />
<b>Ingredients:</b><br />
Olive oil<br />
1 large shallot, finely chopped<br />
3/4-1 pound ground beef<br />
1/2 head iceberg lettuce, shredded<br />
1 cup shredded sharp cheddar cheese, or more to taste<br />
1 medium tomato, chopped and lightly pressed with a paper towel to remove excess moisture<br />
1/2 cup chopped whole pickles or 'quick pickles' - 1/2 medium cucumber chopped and mixed with a couple splashes apple cider vinegar, small pinch salt and large pinch sugar - allow to sit 15 min<br />
<br />
<b>Dressing:</b><br />
1/3 cup mayo<br />
3 tablespoons prepared yellow mustard, or to taste<br />
3 tablespoons chopped pickled jalapeño (from a jar or can)<br />
pinch salt<br />
<br />
<b>How To:</b><br />
If you don't have jarred pickles on hand, now is the time to make your quick cucumber pickle (above) and set aside.<br />
<br />
Add a splash of olive oil to a nonstick skillet and put over medium heat. Add the shallots and season with a pinch of salt, sauté for a few minutes until they soften. Add the beef to the skillet along with another pinch salt and pepper, break up with a wooden spoon and cook until brown stirring frequently - about 12 minutes.<br />
<br />
Next prepare your dressing by mixing together the mayo, mustard, jalapeño and salt. Set aside.<br />
<br />
To a large bowl, add the shredded lettuce, cheese, tomato and pickles. Season lightly with salt and pepper and toss. Add the meat and shallots and toss again, then a couple tablespoons of the dressing and repeat. Taste and make any adjustments necessary per dressing, salt or pepper. More cheese never hurts.<br />
<br />
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<br />Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com1tag:blogger.com,1999:blog-3620239100058248958.post-92084166302566542562015-06-01T19:36:00.000-07:002015-06-01T19:36:20.956-07:00Zoodles with Tomatoes, Goat Cheese, Walnuts and Fresh Mint<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTEzAY06-i4_8rkRvnKWyeo9-VqQ7YcO6VRf6ypMpOmZzJ4vpE-CtmMSrfmQ7dODhRcytsjo6jed3XgDjN-yAXGnpzR0wGJTeJnvKwkpywmey_FCqauY7Xac5WN_hVNiCgELZv1P-mqcY/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTEzAY06-i4_8rkRvnKWyeo9-VqQ7YcO6VRf6ypMpOmZzJ4vpE-CtmMSrfmQ7dODhRcytsjo6jed3XgDjN-yAXGnpzR0wGJTeJnvKwkpywmey_FCqauY7Xac5WN_hVNiCgELZv1P-mqcY/s320/FullSizeRender.jpg" width="320" /></a></div>
<br />
I bought a Spiralizer a few months back convinced I was going to get my shit together. You know - eater better, workout, read poetry. But we all know how the story ends. For now I'm content I finally pulled it out of the drawer, dusted it off and put it to use.<br />
<br />
It's really kind of genius. Easy to use and as fast as an electric gadget. I made zucchini 'zoodles' this morning before work, stuck them in the fridge and pulled them back out again to use in a dinner I pulled together in less than 20 minutes.<br />
<br />
Recipe-wise this is like a cross between a veggie soup and pasta. A little brothy-er than pasta because there's no starch to thicken the sauce plus the salt needed to season the zoodles makes them release more liquid. But it's delicious. Satisfyingly toothsome with a delicious broth you'll want to slurp. And while the mint sounds weird - don't skip it if you have it on hand. It really makes it.<br />
<br />
<b>Zoodles with Tomatoes, Goat Cheese, Walnuts and Fresh Mint</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
1 tablespoon olive oil, or enough to just coat a medium dutch oven, plus more for finishing<br />
1/2 cup chopped onion<br />
small pinch kosher salt<br />
3/4 pound spicy Italian sausage (ground and loose)<br />
1/4 teaspoon garlic powder<br />
pinch fresh grated nutmeg<br />
1/4 teaspoon dried thyme, rubbed between your fingers<br />
1 (14.5 oz) can diced tomatoes<br />
Scant 1/2 can (of tomato can) dry white wine<br />
3 oz goat cheese, or more for a 'creamier' broth<br />
3 large, or 4 medium zuchinni, 'spiralized' on the smallest setting<br />
1/2 teaspoon kosher salt<br />
1/3 cup toasted walnuts<br />
Handful of fresh mint, finely chopped<br />
<br />
<b>How To:</b><br />
Add the tablespoon olive oil (or as much as needed to coat bottom of pan) to a medium dutch oven and bring over medium heat. Add the chopped onion and a small pinch kosher salt and sauté, stirring frequently until soft - about 4 minutes.<br />
<br />
Add the sausage, breaking up with a wooden spoon, and cook another 10 minutes stirring often until cooked through. Season with garlic powder, nutmeg, and thyme and stir to incorporate. Stir in the tomatoes (and juice) and white wine. Bring to a boil and boil for 60 second. Reduce heat to low/medium and stir in the goat cheese. At this point add the zoodles and 1/2 teaspoon salt. Cover for 4-5 minutes to help steam, then slowly stir them into the sauce until all is incorporated.<br />
<br />
To serve, portion into bowls (you'll need to spoon additional sauce from the pan as it will be runny) and top with toasted walnuts and chopped mint. Drizzle with a tiny bit of olive oil to finish and eat right away.<br />
<br />
<br />Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com0tag:blogger.com,1999:blog-3620239100058248958.post-5631129113430953772015-04-18T19:21:00.000-07:002015-04-18T19:21:06.174-07:00Sourdough Crumpets from Starter <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcwk1iTUeIwwN4uZWPiLxwr4BYOszn2Q9Fop5drRldPe2dYFqdEs7ATtBMnoB-0j4l3sZBWatuYQnc1hqAOP597DGdckNQUZXz2gMKYyNHT_VYs_8fM2bc2seAzM4lSPoX62Ogzzykm4/s1600/IMG_6652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcwk1iTUeIwwN4uZWPiLxwr4BYOszn2Q9Fop5drRldPe2dYFqdEs7ATtBMnoB-0j4l3sZBWatuYQnc1hqAOP597DGdckNQUZXz2gMKYyNHT_VYs_8fM2bc2seAzM4lSPoX62Ogzzykm4/s1600/IMG_6652.JPG" height="320" width="320" /></a><br />
I can't vouch for these being genuine crumpets as I've never had one before but I can vouch for them being a perfect cross between an English muffin and a sourdough bagel. I can also vouch for the fact they're going to be a problem for me. They are just too damn good. Full disclose as to how I ended up making them. They were <i>supposed</i> to be hamburger buns. Or at least so the recipe told me. And while they did the job they were a little too dense for a classic hamburger bun. But the next morning after being popped into the toaster and smeared with butter and jam I found their true calling. Breakfast!<br />
<br />
They have that unmistakable sourdough tanginess, a chewy bagel like exterior and yet a soft yielding inside filled with all sorts of mysterious nooks and crannies that equal fluffy bread heaven.<br />
<br />
If you're afraid of keeping a sourdough starter - don't be. Seriously if I can do it anyone can. For example, Kris is on this kick of bringing home succulents for the house. And while I love them, I die a little inside every time he buys a new one because I just know that sucker is gonna die on my watch. I've killed literally eight in the past three months.<br />
<br />
So trust me when I say if I can keep a sourdough starter alive, so can you. A trick to avoiding the headache of maintaining a starter is to keep it in the fridge instead of at room temp. That way if I forget to 'feed' it for a couple of weeks it's totally fine. On that note feeding your starter isn't scary at all. You basically remove a cup of stirred starter from your batch and either use or throw away then replenish it with a cup each of flour and water (though I tend to use less water sometimes when I think mine's getting too liquid.)<br />
<br />
Is 'too liquid' proper grammar? Google's not correcting me so I'm going with it. Anyway if you like to bake, you are always just a few hours away from something hot from the oven. Pretty good payout for letting something just hang out in your refrigerator.<br />
<br />
That said 'starting' it is a different story. Not difficult but it has a few steps and involves actually following directions which I'm not always great at much less while chasing after a 19 month old. Anyway I bought mine online from King Arthur and followed the instructions <a href="http://www.kingarthurflour.com/tips/sourdough-starter.html" target="_blank">here</a>.<br />
<br />
So back to this bagel/English muffin situation. Mine didn't rise that much before baking (probably because I didn't wait for my starter to come to room temp first.) In fact I was pretty much convinced I was making little sourdough flatbreads but then they rose and puffed in the oven and became crumpet like.<br />
<br />
One bit of advice is to not over bake them. Once the bottom edges are golden brown - get those suckers out!<br />
<br />
<b>Sourdough Crumpets</b><br />
<b>*adapted from Sparkle People</b><br />
<b>*yields about 10 crumpets though recipe easily doubles if needed</b><br />
<b><br /></b>
1 cup sourdough starter (well stirred and if you have the time, at room temp)<br />
1/2 cup lukewarm water<br />
1/4 cup sugar<br />
2 tablespoons coconut oil (gently heated to liquid state) or vegetable oil<br />
1 egg yolk (plus one additional egg for the wash)<br />
1/4 teaspoon kosher salt<br />
3-5 cups flour, or more (be sure to use the spoon and sweep method for measuring)<br />
<b><br /></b>
Mix all but the flour together in a large bowl with a wooden spoon until well mixed. Add half the flour and mix well then gradually add the rest by small increments until the mixture is hard to stir but all the flour is incorporated. Flour a large clean surface and turn the dough out. Kneed, turn over and pressing across with the palm of your hand several times (adding flour as necessary to keep the dough and/or hands from sticking) until the dough is pliable, cohesive and springy. I know this sounds weird but I know my dough has come together when I can gently yet firmly smush and pat it together into a ball and when I pat it like a baby's butt it stays sort of puffed and proud in that shape.<br />
<br />
Oil a clean bowl lightly and place the dough inside turning over to coat. Cover with a slightly damp kitchen towel and place in a warm place (I never have a 'warm' place so I turn my oven on to 350 for 5 minutes then shut it off for 5 minutes before putting the bowl in. If it still feels hot either wait a little longer or leave the door open.) Leave until doubled (though to be honest after 3 hours mine hadn't doubled or even risen significantly so don't fret and press on if that happens to you as mine turned out great.)<br />
<br />
Punch down and let rest another 15 minutes. Pinch off pieces of dough that when rolled lightly between your palms are about the size of a medium lemon. Place at least two inches apart on baking sheets lined with parchment paper. Cover with kitchen towels and return to a warm place for 30 minutes or as long as you need until ready to bake.<br />
<br />
Preheat your oven to 375. Remove the towels from the crumpets and brush lightly with an egg wash (one egg mixed well with a hefty splash of milk.)<br />
<br />
Bake for 15-20 minutes until edges are just light golden brown. Remove and transfer to a cooling rack. These will keep in an airtight container for 3 days. They would probably freeze well too!<br />
<br />
<br />
<b><br /></b>
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<br />Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com0tag:blogger.com,1999:blog-3620239100058248958.post-69565493015746922702015-03-08T20:36:00.001-07:002015-03-09T07:08:46.006-07:00Chicken, Sweet Potato and Quinoa Stew with Kalamata Olives<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYF9AQi_yyd7QEmteC0Yjekgypg0l9D57hwQTtcOnb07wROW3L3_uWbMP-v44DCt3NCshZgGXJaRdFjDhm-dmzBKIvhYDJ8d-a2zM5ydTxyGhlIaMvpm9DaRjLqi_HQIDxmWWs4qPzZU/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYF9AQi_yyd7QEmteC0Yjekgypg0l9D57hwQTtcOnb07wROW3L3_uWbMP-v44DCt3NCshZgGXJaRdFjDhm-dmzBKIvhYDJ8d-a2zM5ydTxyGhlIaMvpm9DaRjLqi_HQIDxmWWs4qPzZU/s1600/FullSizeRender.jpg" height="320" width="320" /></a></div>
<br />
The healthy, elegant people at <a href="https://aloha.com/home" target="_blank">Aloha</a> inspired me to share some winter tips for staying healthy. Living in Austin, my winter routine isn't that different from my spring, summer or even fall routine. I walk outside as much as possible, do yoga when I can and cook often. I don't fret about things like cooking with butter or heavy cream as long as I'm adding them to a vegetable (or at least there's a vegetable involved.)<br />
<br />
But this year we've actually had a <i>winter</i>. I feel dirty writing that given it's nothing like what the Northeast has had but for us Austinites...it's been real. It's even had me researching cozy winter stews that also satisfy a hangry appetite like mine. And here is the queen of them all.<br />
<br />
When I first made this recipe, lightly adapted from <a href="http://www.cookincanuck.com/2011/11/hearty-chicken-stew-with-butternut-squash-quinoa-recipe/" target="_blank">Cookin' Canuck</a>, I fully expected to have to add parmesan cheese to make it edible. I thought it was going to taste like it sounded...healthy.<br />
<br />
Wrong. Maybe it's the use of chicken thighs instead of breasts that gives it so much flavor. Maybe it's the comforting, soft bite of the sweet potatoes followed by the salty punch from the kalamata olives.<br />
<br />
Or maybe it was simply a lesson that not everything has to have parmesan cheese in it. Who knew?<br />
<br />
The original recipe uses butternut squash but because I had a surplus of sweet potatoes from <a href="https://www.jbgorganic.com/" target="_blank">Johnon's Backyard Garden</a>, I used them instead. I also browned the chicken thighs instead of simmering them because I'm lazy and it was one less step. Next time I might even try skipping steaming the sweet potatoes first since happiness truly is only having to clean one pot after dinner.<br />
<br />
Hopefully soon we'll be swapping winter stews for spring inspired dishes.<br />
<br />
<span style="font-family: Verdana, sans-serif;"><b>Chicken, Sweet Potato and Quinoa Stew with Kalamata Olives</b></span><br />
<br />
<div class="divERSHeadItems" style="background-color: whitesmoke; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px 0px 10px; padding: 0px;">
<div class="ERSAuthor" style="line-height: inherit; margin: 0px; padding: 0px;">
Adapted from original recipe by <span itemprop="author" style="line-height: inherit; margin: 0px; padding: 0px;">Dara Michalski | Cookin' Canuck</span></div>
<div class="ERSServes" style="line-height: inherit; margin: 0px; padding: 0px;">
<span itemprop="recipeYield" style="line-height: inherit; margin: 0px; padding: 0px;">Serves 6</span></div>
</div>
<div class="ERSIngredients" style="background-color: whitesmoke; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px 0px 10px; padding: 0px;">
<div class="ERSIngredientsHeader ERSHeading" style="clear: none; font-size: 1.4em; font-weight: 700; line-height: inherit; margin: 1em 0px; padding: 0px;">
Ingredients</div>
<ul style="line-height: inherit; list-style: square; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1½ lb. sweet potatoes, peeled and chopped into ½-inch pieces</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1½ lb. boneless, skinless chicken thighs, seasoned lightly with salt and pepper</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 tbsp olive oil</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 medium yellow onion, finely chopped</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">½ tsp kosher salt</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">½ tsp dried oregano</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">4 cloves garlic, minced</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 bay leaf</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">pinch fresh ground nutmeg</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 can (14 oz) petite diced tomatoes</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">4 cups chicken broth</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">⅔ cup uncooked quinoa</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1/2 cup pitted and quartered kalamata olives, or to taste</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">Freshly ground black pepper, to taste</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">pinch red pepper flakes, optional</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">¼ cup minced fresh flat-leaf parsley plus extra for garnish</li>
</ul>
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<div class="ERSInstructions" style="background-color: whitesmoke; margin: 0px 0px 10px; padding: 0px;">
<div class="ERSInstructionsHeader ERSHeading" style="clear: both; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 1.4em; font-weight: 700; line-height: inherit; margin: 1em 0px; padding: 0px;">
Instructions</div>
<ol style="margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Steam the sweet potatoes until tender, about 12-15 minutes. Set aside.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; line-height: inherit;">Add a tablespoon or so of olive oil to a large dutch oven and set over medium heat, add the chicken. S</span><span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 12px;">auté until just brown on all sides, about 4-6 minutes.</span></span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="line-height: inherit;">Transfer the chicken thighs to a plate and set aside.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Add more olive oil if necessary just to coat the bottom of the pan and add the onions. Cook stirring often (still over medium heat) until soft and translucent, about 8-10 minutes.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="line-height: inherit;">Add the salt, oregano and garlic. Cook, stirring often for another 2 minutes.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Add the sweet potatoes, bay leaf, nutmeg, tomatoes and chicken stock. Stir to combine. Bring to a simmer.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Add the chicken back to the pot and bring to a boil for two minutes. Reduce heat to a simmer, add the quinoa, cover and cook until the quinoa turns translucent, about 15 minutes.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">At this point you can carefully remove and shred the chicken (or at least break it up with a wooden spoon as I do because I'm lazy.)</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Stir in the olives, red pepper if using and 1/4 cup parsley.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Taste for seasoning and serve with additional parsley.</li>
</ol>
</div>
Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com0tag:blogger.com,1999:blog-3620239100058248958.post-74788280063876687212015-01-12T19:24:00.002-08:002015-01-12T19:24:37.110-08:00Marvelous Zuchinni Muffins. Tops like a sugar cookie, bottoms like a crumb cake.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrZK8IMxZjs8U_qFxYhPt1p7OvEUuVpbLFqVVNOlORhNNK8Gqou2rN9tqqIL7UFvXfobS6H-q30J01iMEJGWSRvz5kCSgtWi9VJK-H5D23gFMR0owepVPtJS9yqlqml3s_2T39gbdMS0/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrZK8IMxZjs8U_qFxYhPt1p7OvEUuVpbLFqVVNOlORhNNK8Gqou2rN9tqqIL7UFvXfobS6H-q30J01iMEJGWSRvz5kCSgtWi9VJK-H5D23gFMR0owepVPtJS9yqlqml3s_2T39gbdMS0/s1600/FullSizeRender.jpg" height="320" width="320" /></a></div>
<br />
It's amazing to me that just now, with Sawyer edging towards 17 months, I JUST now feel like I have control of my life again. And that said, now that he's in his second round of teething - that's even debatable most days.<br />
<br />
Yet I feel kind of giddy that last Friday evening after a crazy workday, I managed to dream up this recipe and have it turn out as well as it did. It's so classic - I have no less than a couple hundred cookbooks and yet I couldn't find the trusty zuchinni bread recipe I made last. So I wrote down what I thought would work, set out the butter and eggs and went to bed, thinking I'd likely be tossing my experiment the next day. Quite the contrary - I don't think I'll make zuchinni bread or muffins from another recipe for a long time to come.<br />
<br />
You can dress these up for winter with a hit of orange zest (or a grating of fresh ginger) or for summer with some lemon zest or just make them exactly as is. I do have to tell you, they are more of an adult muffin recipe as they have a nice mildly salty bite to them. Kris and I love a little salt in our sweets and in my opinion, the flavor balance here is perfect. But it gives them a more complex taste than most super sweet muffins - not that this bothered Sawyer Lee in the least. He LOVES them and to say he is picky is an understatement.<br />
<br />
I hope you make them. The crust gets this amazing sugar cookie/oatmeal cookie texture while the center is dreamy and fluffy and soft. Eat them warm (micro the leftovers) with a pat of butter.<br />
<br />
<b>Marvelous Zuchinni Muffins</b><br />
<i>If you set out the butter and eggs the night before so you can literally whip this up in the morning in a half an hour. I was too lazy to get out my electric hand held mixer so I just whipped the butter an oil together by hand with a whisk. Totally worked but no doubt the hand held would be faster.</i><br />
<br />
<b>Ingredients:</b><br />
1 stick salted butter, room temp (leave out the night before morning of baking)<br />
1/2 cup oil (I use Spectrum Canola/Coconut blend) though vegetable or canola would work<br />
1 1/4 cups sugar<br />
2 cups flour<br />
1/2 teaspoon baking soda<br />
1 teaspoon kosher salt (if using table salt, 1/2 teaspoon)<br />
2 eggs, room temp and beaten<br />
1 teaspoon apple cider vinegar<br />
1 cup grated zuchinni, pressed with a towel to remove excess moisture<br />
1/2 cup chopped pecans<br />
20-24 muffin liners, optional, or baking/nonstick spray<br />
<br />
<b>Directions:</b><br />
In a large bowl, cream the softened butter and oil with a handheld mixer until smooth. Add in the sugar and cream again until well blended.<br />
<br />
In a separate (smaller) bowl, whisk together the flour, baking soda and salt. Fold into the sugar/oil/butter mixture in three additions until combined. Stir in the eggs then vinegar, zuchinni and pecans.<br />
<br />
Fill prepared muffin tins (either lined with muffin cups or sprayed with nonstick spray, number depending on size of your muffins tins but usually between 20-24) 3/4 the way full and bake at 375 for 15-17 minutes, just until tops are very light gold and cake tester comes out clean/with crumbs rather than wet batter when poked down the center.<br />
<br />
Serve right away with butter or let cool completely and store in an airtight container up to 3 days.<br />
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<br />Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com1tag:blogger.com,1999:blog-3620239100058248958.post-36566443568920596092015-01-09T11:27:00.000-08:002015-01-09T11:27:18.579-08:00Pork and Cauliflower Stir Fry for the Workin' Folk<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihvX8LaLwtIfiH0NTuoe_hEGIhtoJW8gWdtsaeXow6272tAEQGOB4bK8D-qxxY4Qwn5m5uEK3OcM6LfcvnZMepK96r8aQjE5curKJ63Q2HzEYg8J9XWeQDqraKD28tsl01fNshdaS0LE/s1600/photo+copy+15.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihvX8LaLwtIfiH0NTuoe_hEGIhtoJW8gWdtsaeXow6272tAEQGOB4bK8D-qxxY4Qwn5m5uEK3OcM6LfcvnZMepK96r8aQjE5curKJ63Q2HzEYg8J9XWeQDqraKD28tsl01fNshdaS0LE/s1600/photo+copy+15.JPG" height="320" width="320" /></a></div>
<br />
Happy New Year Y'all. Mine has already started off with a bang. Work's crazy. Toddlers are crazy. Oh and all that holiday eating and drinking has left me feeling less than virtuous. Enter the stir fry. Chock full of veggies and about a million miles away from cheese-laden holiday casseroles. Not that there's anything wrong with cheese-laden casseroles, we just need to take a break from one another for a little while.<br />
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The beauty of this recipe is you can prep all the veggies and even the sauce in the morning and store them in the fridge until you're ready to make it. I bet you could even do this the night before.<br />
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Hope your new year is starting off wonderfully.<br />
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<b>Pork and Cauliflower Stir Fry</b><br />
<b><br /></b>
<b>Veg to prepare and store ahead (or use right away):</b><br />
1 large shallot, sliced into thin rings<br />
2 green onions, chopped<br />
2 bell peppers, chopped or cut into strips (I like one red and yellow)<br />
1 head of cauliflower, cut into small florets (to cook faster)<br />
<br />
<b>Sauce (mix the following together and chill in a small airtight container or use right away):</b><br />
1/2 inch piece of ginger, grated<br />
1 large garlic clove, minced<br />
1/3 cup soy sauce (use low sodium if you are sensitive to salty food)<br />
1/3 cup sake<br />
1 tablespoon rice vinegar (I like brown rice)<br />
1 teaspoon sesame oil<br />
<br />
<b>Also needed:</b><br />
Canola/peanut or oil of choice (I like Spectrum non GMO canola/coconut blend)<br />
1 pound lean ground pork<br />
1 cup rice combined with 1 1/2 cups low sodium chicken stock in a medium stockpot with lid - bring to boil then reduce heat to low and let cook for 10-12 minutes, fluff with a fork and set aside<br />
Chopped cilantro, for garnish<br />
Red pepper flakes, optional<br />
<br />
<b>To make stir fry:</b><br />
Add just enough oil of to lightly coat bottom and sides of a wok or large cast iron skillet, turning to help coat. Heat over medium/high heat and allow to warm through for one minute.<br />
<br />
Add the ground pork and cook, stirring frequently for 5-7 minutes until cooked through. Kill the heat as you transfer the pork to a holding plate or bowl and set aside. Add a little more oil to the pan and turn the heat back onto medium/high.<br />
<br />
Add the veggies (do not season with salt if using regular soy sauce) and sauté, using your spoon to disperse them over as much of the surface area as you can to help sear them. Cook and stir for about 7-10 minutes until you have a good sear on the veg and the cauliflower seems mostly cooked.<br />
<br />
Return the cooked pork into the pan and pour over the prepared sauce. Crank the heat up all the way and stir everything to coat in the sauce and let it reduce and bubble away for a couple of minutes.<br />
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Serve over the prepped rice.<br />
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Garnish with chopped cilantro and/or red pepper flakes if desired.Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com1tag:blogger.com,1999:blog-3620239100058248958.post-40754641605524412572014-12-24T19:31:00.001-08:002014-12-24T19:31:44.931-08:00Homemade Gingersnaps with Lemon Zest Sugar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUhm5I7YsBPjmXLx5eHB-6Q4W1viLUdiJmdBHXREgZrF1Y2qCHU4SXmHEOY3y9CIp5qJkZuSAGZB-nIMlalOtLhhH78o-r7df0X0pviM6Yy5fm5y2DODmZvGk7RcfkDQoV4feKg_lseg/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUhm5I7YsBPjmXLx5eHB-6Q4W1viLUdiJmdBHXREgZrF1Y2qCHU4SXmHEOY3y9CIp5qJkZuSAGZB-nIMlalOtLhhH78o-r7df0X0pviM6Yy5fm5y2DODmZvGk7RcfkDQoV4feKg_lseg/s1600/photo.JPG" height="320" width="320" /></a></div>
Merry Christmas you guys! This year has been so crazy that I hope for some calm or at least more organized chaos in the new year. That said I feel so blessed I shouldn't even complain about a darned thing. My family is healthy. My baby is almost 16 months and full of piss and vinegar. Tomorrow he will wake up and be present enough to realize it's Christmas! I can't wait.<br />
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In the meantime I leave you with a new favorite cookie recipe from the cookbook, Baked Occasions. It's a gingersnap recipe and I promise you it's the easiest, most unfussy yet delicious recipe I have ever made. No mixer required and the dough will sit on the counter without getting too soft or weird should you get caught up in other holiday (or life) nonsense.<br />
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In fact, it's the PERFECT recipe if you want to make cookies (or have to) but forgot to set out the butter to soften or thought ahead for any other fiddly bits that baking often requires of you. You might even have everything on hand to make them!<br />
<br />
Merry Merry, sweet people.<br />
<br />
<b>Gingersnaps with Lemon Sugar</b><br />
* I used large decorating sugar versus granules - colors are even more beautiful!<br />
<br />
<b>Lemon Sugar Coating:</b><br />
3/4 cup granulated sugar<br />
Zest of 1 large lemon<br />
<br />
<b>Dough Ingredients:</b><br />
1 1/4 cups granulated sugar<br />
3/4 cup plus 1 tablespoon canola oil<br />
1 large egg yolk<br />
1 large egg<br />
1/4 cup plus 1 tablespoon molasses<br />
2 2/3 cups all purpose flour<br />
1 tablespoon ground ginger<br />
2 teaspoons baking soda<br />
1 1/2 teaspoons ground cinnamon<br />
1/2 teaspoons ground allspice (or a scant 1/2 teaspoon ground cloves)<br />
1/2 teaspoon kosher salt<br />
<br />
<b>How To:</b><br />
For the lemon sugar, place the sugar 3/4 and lemon zest in a shallow bowl. Stir together, being sure to break up any clumps of zest and set aside.<br />
<br />
For the dough, preheat the oven to 325. Line several baking sheets with parchment paper and set aside. In a large bowl, whisk together the sugar and canola oil until combined. Add the egg and egg yolk and whisk to combine. Add the molasses and whisk again until fully incorporated.<br />
<br />
In another large bowl, whisk together the flour, ginger, baking soda, cinnamon, allspice and salt. Add the dry ingredients to the wet ingredients. Use a heavy wooden spoon (and/or very clean hands) to fully combine everything well.<br />
<br />
Use a small (1/2 inch) ice cream scoop (or a melon baller) to scoop small scoops of dough from the batter. Mix with your hands into rounded balls, roll them in the lemon sugar and set on the prepared cookie sheets, about 2 inches apart.<br />
<br />
Bake for 12 minutes, or until just crackled on top and beautifully spread out. Let set on sheet for a few seconds before transferring to a cooling rack to cool completely. Will keep for 3-4 days in airtight container.<br />
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<br />Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com0tag:blogger.com,1999:blog-3620239100058248958.post-40079278296757006862014-11-21T09:43:00.000-08:002014-11-21T09:54:52.430-08:00Corn, Sausage & Leek Chowder. A warm hug in a bowl.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dlK7weBsyJL7lbIECYVENL0BoDZc5frAwl4DIU_vwd0oVu5ax5QZhoq-vvyzj1fMu8zn7U4uAvBFsUD4Zny3suKtwLpqzG9ebAjeIwHqn0dfNP8NffA61mAYrmfCX68el-P6DdjnbUk/s1600/Corn+Chowder+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dlK7weBsyJL7lbIECYVENL0BoDZc5frAwl4DIU_vwd0oVu5ax5QZhoq-vvyzj1fMu8zn7U4uAvBFsUD4Zny3suKtwLpqzG9ebAjeIwHqn0dfNP8NffA61mAYrmfCX68el-P6DdjnbUk/s1600/Corn+Chowder+1.jpg" height="213" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2_vCmvrxl1JHduZ9qICnXf3sMmNuIjVhM9Fcr1pF-dUrGsy5qvy9LG_xlFrcOrbO2wrOFYY0JmjZGmJalb6SPzo_1aQPGxi7YY6bILY2nQUyQvdML7SgjZnidXJMSOkE_8sLtZuTkRU/s1600/Corn+Chowder+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2_vCmvrxl1JHduZ9qICnXf3sMmNuIjVhM9Fcr1pF-dUrGsy5qvy9LG_xlFrcOrbO2wrOFYY0JmjZGmJalb6SPzo_1aQPGxi7YY6bILY2nQUyQvdML7SgjZnidXJMSOkE_8sLtZuTkRU/s1600/Corn+Chowder+2.jpg" height="213" width="320" /></span></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If I was one of those organized people who hosted holiday open houses with Vince Guaraldi playing in every room and Mistletoe hanging above the doorway, I'd serve this soup. Comforting yet not too rich with its brothy stock laden with all kinds of textures, it has everything going for it. And that's before you add toppings!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You can use sweet sausage instead of spicy but I love a little heat against the sweet corn. And if you want it 'meatier' feel free to up the sausage to one pound. I find the ratio below makes this a perfect guys and gals soup though. The dudes feel like they're eating a hearty meal and us gals can still hold our head up and say we had soup for dinner. But if you're in the camp of 'mo sausage, mo betta' cheers to that.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Maybe one year I'll be organized enough to <i>actually</i> host that holiday party of my dreams. Until then I'm just happy knowing I already have the perfect recipe.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Corn, Sausage and Leek Soup</span></b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">* This soup is great to make ahead and tastes amazing reheated.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">* I can't stress rinsing your leeks thoroughly enough. This is best to do once you've halved them lengthwise so you can get the water in between the leaves where fine grit hides.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">* Serves 6.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 pound spicy Italian sausage, loose</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; orphans: 2; text-align: -webkit-auto; widows: 2;">2 tablespoons salted butter</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; orphans: 2; text-align: -webkit-auto; widows: 2;">1 tablespoon olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; orphans: 2; text-align: -webkit-auto; widows: 2;">1 med sweet onion, chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; orphans: 2; text-align: -webkit-auto; widows: 2;">3 leeks, white and light green (not tough) parts only, well rinsed, halved lengthwise then chopped into thin strips crosswise</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; orphans: 2; text-align: -webkit-auto; widows: 2;">3/4 teaspoon ground coriander</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; orphans: 2; text-align: -webkit-auto; widows: 2;">1/4 teaspoon salt, plus extra to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; orphans: 2; text-align: -webkit-auto; widows: 2;">pinch pepper</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; orphans: 2; text-align: -webkit-auto; widows: 2;">10 oz frozen corn</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; orphans: 2; text-align: -webkit-auto; widows: 2;">32 oz low sodium chicken stock</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; orphans: 2; text-align: -webkit-auto; widows: 2;">1/2 cup half and half</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-family: Helvetica; orphans: 2; text-align: -webkit-auto; widows: 2;"><br /></span>
<span style="font-family: Helvetica; orphans: 2; text-align: -webkit-auto; widows: 2;">Shredded cheddar cheese, for serving</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; orphans: 2; text-align: -webkit-auto; widows: 2;">Chopped Fresh cilantro, for serving</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; orphans: 2; text-align: -webkit-auto; widows: 2;">Tortilla chips, crushed up, for serving</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-family: Helvetica; orphans: 2; text-align: -webkit-auto; widows: 2;"><br /></span>
<span style="font-family: Helvetica; orphans: 2; text-align: -webkit-auto; widows: 2;"><b>Directions:</b></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a large dutch oven, break up the sausage with a wooden spoon and cook over medium heat until cooked through and some bits have become nice and brown and crispy, about 8 minutes. Remove sausage with a wooden spoon and set aside.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To the dutch oven, add 2 tablespoons salted butter and a tablespoon of olive oil. Allow the butter to melt then add the onion. Cook stirring often for 3 minutes then add the leaks. Season with coriander, salt and pepper and continue cooking and stirring over medium heat until the onion is translucent and the leeks are super soft, about 10-12 minutes.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Stir in the corn, chicken stock, and cooked sausage and raise heat slightly so the soup comes to a simmer. Simmer for a few minutes, then reduce heat to low and stir in the half and half. Taste for seasoning. If it's not the most delicious thing you've ever eaten, it needs more salt so make gradual adjustments until it is.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serve with chopped fresh cilantro, crushed tortilla chips and shredded cheddar and or/any other toppings you see fit.</span>Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com2tag:blogger.com,1999:blog-3620239100058248958.post-4803634927909357422014-11-12T10:21:00.000-08:002014-11-12T10:25:49.904-08:00Slow Cooker Pork Tikka Masala with Tomato, Coconut Milk and Cilantro<div style="box-sizing: border-box; color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 15px; line-height: 23px; margin-bottom: 1em; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span itemprop="ingredients" style="box-sizing: border-box; font-family: Times, Times New Roman, serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1t7OugxLRyhiAbEiDJiUp20SOV9VsJlWbDw7Kbq66dhmzmcbO_ImSgDh8HBXKwN52RhIrxv8YjF-1SuaQm83ZPPJTKoYaIkVt0_IRggOd1w_31NEqsKX6YRrPl76-w4CApZLV1_4Kjvc/s1600/photo+copy+25.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1t7OugxLRyhiAbEiDJiUp20SOV9VsJlWbDw7Kbq66dhmzmcbO_ImSgDh8HBXKwN52RhIrxv8YjF-1SuaQm83ZPPJTKoYaIkVt0_IRggOd1w_31NEqsKX6YRrPl76-w4CApZLV1_4Kjvc/s320/photo+copy+25.JPG" width="320" /></a></span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">This is my new favorite thing to make and eat. I usually keep a bag of chopped onion in my freezer which makes this something I can put together in five minutes in the morning before work.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">The following statement may officially make me the lamest person on the planet but remembering that dinner is already made when the work day comes to a close and I get that panicked feeling (baby needs a bath! I need a bath! What are we eating? Why is my underwear on the TV?) is the best. thing. ever. As they say a baby changes everything. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Two notes: I actually like sushi rice with this (rinsed before cooking) but any variety would work. Also this freezes beautifully even with the rice included.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span itemprop="ingredients" style="box-sizing: border-box; font-family: Times, Times New Roman, serif;"><b>Slow Cooker Pork Tikka Masala with Tomato, Coconut Milk and Cilantro</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span itemprop="ingredients" style="box-sizing: border-box;"><b><br /></b></span>
<b>Ingredients/How to:</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span itemprop="ingredients" style="box-sizing: border-box;"><br /></span>
<span itemprop="ingredients" style="box-sizing: border-box;"><u>To a slow cooker, stir together and cook for 4 hours on low:</u></span></span><br />
<span itemprop="ingredients" style="box-sizing: border-box; font-family: Times, Times New Roman, serif;">1 to 1 1/2 pounds thin cut boneless pork chops, trimmed of fat and cut against the grant into thin 1/8 inch thick strips (you can often buy it already prepared this way or have your butcher do this)</span><br />
<span itemprop="ingredients" style="box-sizing: border-box; font-family: Times, Times New Roman, serif;">1 large onion, diced</span><br />
<span itemprop="ingredients" style="box-sizing: border-box; font-family: Times, Times New Roman, serif;">3 cloves garlic, minced</span><br />
<span itemprop="ingredients" style="box-sizing: border-box; font-family: Times, Times New Roman, serif;">1-inch piece whole ginger, peeled and grated</span><br />
<span itemprop="ingredients" style="box-sizing: border-box; font-family: Times, Times New Roman, serif;">2 tablespoons tomato paste</span><br />
<span itemprop="ingredients" style="box-sizing: border-box; font-family: Times, Times New Roman, serif;">2 tablespoons garam masala</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">1 teaspoon coriander</span><br />
<span itemprop="ingredients" style="box-sizing: border-box; font-family: Times, 'Times New Roman', serif;">1 teaspoon paprika or </span><span style="font-family: Times, 'Times New Roman', serif;">curry (I prefer curry but both are great)</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">2 teaspoons kosher salt</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">1 (28-ounce) can diced tomatoes</span></div>
<div style="font-family: Helvetica; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Times, Times New Roman, serif;">Big handful cilantro (no need to chop) plus extra chopped for garnish</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<u><span style="font-family: Times, Times New Roman, serif;">After 4 hours, stir in the following and cook another 30 minutes while you make 2 cups of prepared rice:</span></u><br />
<div style="box-sizing: border-box; color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 15px; line-height: 23px; margin-bottom: 1em; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span itemprop="ingredients" style="box-sizing: border-box; font-family: Times, Times New Roman, serif;">1 (14 oz) can coconut milk</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">1 (14 oz) can garbanzo beans, rinsed and drained</span></div>
<div style="font-family: Helvetica; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<u><span style="font-family: Times, Times New Roman, serif;">After 30 minutes, turn the cooker off and stir in:</span></u></div>
</div>
<div style="box-sizing: border-box; color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 15px; line-height: 23px; margin-bottom: 1em; orphans: 2; text-align: -webkit-auto; widows: 2;">
<span style="font-family: Times, Times New Roman, serif;">1 tablespoon honey</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<u><span style="font-family: Times, Times New Roman, serif;">Serve over rice and with additional cilantro for garnish.</span></u><br />
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Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com1tag:blogger.com,1999:blog-3620239100058248958.post-52469737352847984562014-09-23T19:26:00.000-07:002014-09-23T19:26:50.309-07:00Chicken Lettuce Wraps with Rice Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cZpZeiOTHzXz7rtHxclwWOYYImAbLyX0rp0nXqnJClB5GHlvm5YL9gjs4pafvp4Sry69IElL_p7KxgdbEkCfHxyRdtZrtlVzfAepxbwzfO3WzOUvNEPXeGJv8gsC03tzgcWgdNdAv1A/s1600/photo+copy+24.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cZpZeiOTHzXz7rtHxclwWOYYImAbLyX0rp0nXqnJClB5GHlvm5YL9gjs4pafvp4Sry69IElL_p7KxgdbEkCfHxyRdtZrtlVzfAepxbwzfO3WzOUvNEPXeGJv8gsC03tzgcWgdNdAv1A/s1600/photo+copy+24.JPG" height="320" width="240" /></a></div>
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Every mama, daddy and/or working person should have this recipe up their sleeve. You can make it ahead and just reheat the meat in the microwave and serve in lettuce cups whenever you need dinner asap.<br />
<br />
I add hoisin at the end for a little sweetness but you could add some sriracha for more spice or both. Of course you could leave out the noodles but I just love them in this. They add some body and depth and a toothsomeness. To put it bluntly, I'd have a hard time calling these wraps 'dinner' without them.<br />
<br />
To make this gluten free just be sure to use gluten free soy sauce, noodles and check the other condiments involved for gluten.<br />
<br />
<b>Chicken Lettuce Wraps with Rice Noodles</b><br />
<br />
<b>Ingredients:</b><br />
2 teaspoons grape seed or vegetable oil or olive oil<br />
1 red bell pepper, cut into thin 1/2 inch strips<br />
1 pound ground chicken thighs<br />
2 large portabello mushrooms, diced<br />
1/2 teaspoon grated fresh ginger<br />
couple dashes garlic powder<br />
1/3 cup green onions, chopped plus extra for garnish<br />
1 tablespoon Mirin (sweet rice wine)<br />
2 tablespoons soy sauce<br />
1 tablespoon rice wine vinegar<br />
6 oz rice noodles, boiled and drained (or rice if desired)<br />
2 tablespoons chopped raw cashews<br />
1 head Bibb lettuce, or whatever kind of lettuce you like to use as wraps (leaves cleaned and separated)<br />
2 tablespoons Hoisin, optional and/or some dashes Sriracha or red pepper flakes, optional<br />
Chopped cilantro, for garnish<br />
<br />
<b>How To:</b><br />
Add the oil to a large nonstick pan and heat over medium heat. Add the bell pepper and sauté for 1 minute. Add the ground chicken, breaking up gently with a wooden spoon. Season with a couple of pinches salt. Cook for 2 minutes, then add in the mushrooms, ginger, garlic powder and green onions. Cook until chicken is cooked through - about 8-10 minutes.<br />
<br />
In a separate small bowl, mix together the Mirin, soy sauce, and vinegar. Once the chicken is cooked through, add in the Mirin mixture and bring to a boil, stirring for 1 minute. Turn off the heat and remove the pan from the hot burner. Gently stir in the rice noodles and 2 tablespoons hoisin and/or sriracha if using (or red pepper flakes) then the cashews.<br />
<br />
Serve in lettuce leaves and garnish with additional green onion and/or cilantro.Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com0tag:blogger.com,1999:blog-3620239100058248958.post-28783080507048195462014-09-02T19:22:00.001-07:002014-09-02T21:25:52.878-07:00Happy Birthday Sawyer Lee.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2j3bMODFxTW2vhH2w7LaYKMYVFKshp3q1CzQP-xwi1gXqBzyD3KvwdbRzHj8Kb3o5OIZyHlrD-ySpjqdZRBWazG26c3coJiUO-0KSc5XK_zqUBw1VKzbOLz1nMU23zhIFCNqOIRjG3dA/s1600/Sawyer+Cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2j3bMODFxTW2vhH2w7LaYKMYVFKshp3q1CzQP-xwi1gXqBzyD3KvwdbRzHj8Kb3o5OIZyHlrD-ySpjqdZRBWazG26c3coJiUO-0KSc5XK_zqUBw1VKzbOLz1nMU23zhIFCNqOIRjG3dA/s1600/Sawyer+Cake+2.jpg" height="320" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-D1uSf69Vt5EFjgx1GrWeXRVdmCMZCX0ZUXN1DgortN6f4JVv9dWB63Wvqf99jNxRXPqXFJkYRv3bScMFRm0CrDSXCjYzGS9ZNYadFmdx_mwWlu15xxZFhBxNzovoaiwgYX4dwbhkaQ/s1600/photo+copy+22.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-D1uSf69Vt5EFjgx1GrWeXRVdmCMZCX0ZUXN1DgortN6f4JVv9dWB63Wvqf99jNxRXPqXFJkYRv3bScMFRm0CrDSXCjYzGS9ZNYadFmdx_mwWlu15xxZFhBxNzovoaiwgYX4dwbhkaQ/s1600/photo+copy+22.JPG" height="320" width="320" /></a></div>
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To Sawyer on your first birthday,<o:p></o:p></div>
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Today you are one year old. I’m so excited and overwhelmed
by what you’ve already become at just a year old that I’m at a complete loss as
what to write. And I’m a writer. I could say that I love you so much that
even on your fussiest and most teething and non-napping days I still consider
myself the luckiest person on earth. I could say that when you flash me your
quick, yet deliberate toothsome smile when you’re learning something new or something’s
tickled you – I want to die. Right then and there. Go out on the highest of
highs. See ya, earth! I won at this shit!<o:p></o:p></div>
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<br /></div>
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I could say that when I watch you dig into my spice drawer
and pick out what strikes your fancy then crawl around with it like Tiny Tim on
all fours so astoundingly fast - ‘clack! – clack! – clack!’ - I have the most
morbid thought that if you just stayed that size the rest of your life, that
would be beyond cool with me. <o:p></o:p></div>
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<br /></div>
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But I need to tell you more. Having you added the onus of
wanting to be a better person myself. To set the best example I can for you. So
I started a list of some guiding principles that I now aspire to in <i>my</i> life. I
hope to drill them into you as much as myself. Thanks for that, Bubbas Bear.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Be kind.<o:p></o:p></b></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="mso-fareast-language: JA;">To everyone - the
old and young, the strong and weak, the shiny and the lackluster, even those
who are unkind. The fact is nothing is more attractive on a human being than kindness. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-fareast-language: JA;">Love with your whole heart.</span></b><span style="mso-fareast-language: JA;"> <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="mso-fareast-language: JA;">It will get bruised
and broken along the way but try to keep it wide and open. Remember
to look for the light in others. And when someone shows you only
darkness, move on from them. The world is filled with
kind, loving, big hearted people. Don’t waste time on the rest.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-fareast-language: JA;">Happiness is a hobby.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="mso-fareast-language: JA;">When you find what
makes you happy, stick with it. When I was six years old I was head over heels
in love with horses, reading, writing and fashion. I love the same things to
this very day. For your dad it was music. And judging from your current obsession
with your daddy's drum sticks and tapings of ACL Live, it might also be yours.
A hobby that you love is instant happiness at your finger tips whenever you want or need it. So when you find
yours, stick with it. (This excludes masturbation. Please have sex with someone
aside from yourself when age appropriate. *Also I just said 'tapings' which you will undoubtedly have no idea what I'm referring to when you're old enough to read this. Really dating myself here. We don't even 'tape' anymore - we hit a button on the remote. Maybe by the time you read this we will just think what we want to record and it will lodge itself in our brains somewhere for us to retrieve later at will.)<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-fareast-language: JA;">Look where you're going.</span></b><span style="mso-fareast-language: JA;"> <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="mso-fareast-language: JA;">Literally and
figuratively. Your dad and I are both specialists at eating asphalt so I need
to drill this into your head early and often. Look where your feet are landing. </span></div>
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<span style="mso-fareast-language: JA;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
In the figurative sense, I don't expect you to have your life figured out by
your early teens (I always felt this pressure and hated it.) But start thinking
of a master plan for yourself. Do you want to travel? Do you want to move to a
small town in Idaho? Do you want to raise sheep? Run for governor? Play rock
shows? Be a barista? I don’t care what it is as long as it’s something you feel
in your bones you should be doing. And on that note…<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-fareast-language: JA;">Take pride in your job.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="mso-fareast-language: JA;">Whatever it is. Do
it right and represent yourself and your parents well. I look back at certain
odd jobs I did as a teen and feel horribly embarrassed. I had no pride. I was
lazy. And I will never forget it. It haunts me. So if you take something on –
do it right. Or don’t do it.<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-fareast-language: JA;">Open doors for ladies.</span></b><span style="mso-fareast-language: JA;"> <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="mso-fareast-language: JA;">Car doors, elevator
doors, building doors, all doors. This will help you more than you will ever
know with the fairer sex. Wait - is ‘fairer sex’ not PC anymore? Fuck it. Also
don’t cuss. It’s ugly. Seriously. Like I said I’m still a work in progress.<o:p></o:p></span></div>
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<br /></div>
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<i style="mso-bidi-font-style: normal;"><span style="mso-fareast-language: JA;">* Also if you end up liking dudes I will still
love you. Though based on how much you flirt with anything with boobs I suspect you're a ladies' man. But still if not – I support you. All the way. Now let's go shopping!<o:p></o:p></span></i></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="mso-fareast-language: JA;">That said, there's
no woman on earth worth letting treat you poorly. That's not a lady by the way.
<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-fareast-language: JA;">This last one is the hardest to follow through
with.</span></b><span style="mso-fareast-language: JA;"> Don't judge people. You
don't have the right and nobody asked you. You don't know where they've been and how they got there. And if you can avoid making
judgments of others, maybe you'll get spared a little judgement along the way. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b style="mso-bidi-font-weight: normal;"><span style="mso-fareast-language: JA;">Above all remember this - you are loved beyond
measure.</span></b><span style="mso-fareast-language: JA;"> I love you. Your
daddy loves you. Your family loves you. God loves you. Hell even the devil loves you. You're better than
Christmas, first concerts, first kisses, cake, pie, ice cream and House of
Cards rolled into one. You will forever be the one who showed me that there is no limit to the amount of love a person can hold in their heart. My heart - tonight and every night since you were born - overflows with happiness, gratitude <o:p></o:p></span><span style="text-align: center;">and awe.</span></div>
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<span style="mso-fareast-language: JA;">Happy birthday Sawyer
Lee.</span><o:p></o:p></div>
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<span style="mso-fareast-language: JA;"><br /></span></div>
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Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com0tag:blogger.com,1999:blog-3620239100058248958.post-29823853283941986922014-08-19T11:30:00.000-07:002014-08-19T11:36:40.495-07:00Miso Sea Bass, Wasabi Mashed Potatoes, and Simple Salad with Ginger Carrot Dressing<div class="separator" style="clear: both; text-align: center;">
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Sorry y'all. Long time no post. Work has been crazy, we're about to go on vacation and my baby is turning one in a couple of weeks so I've been spending any free time planning a little family party. Anyway Saturday we had a couple of friends over for a potluck and one of the best meals I've eaten in a long time. I volunteered to make miso sea bass and my two girlfriends filled in the gaps with Asian themed sides. And boy did they fill those gaps!<br />
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This will now be my go to meal when I'm stumped for what to serve at a dinner party. Everything when together perfectly. Sweet and sticky glazed sea bass, subtly spicy creamy mashed potatoes and a crisp salad with a refreshing carrot ginger dressing. So good!<br />
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However if I'm being honest I'm not sure I'll ever make an entire meal by myself again for company. It's kind of more fun when everyone has a hand in creating the meal…not to mention a lot less work.<br />
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Hope your summer is winding down and/or you're squeezing every last ounce of it. Personally I have never been so excited to kiss it goodbye and welcome a change in weather. Some rain would be nice too but who am I kidding? It doesn't rain in Austin anymore.<br />
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<b><a href="http://www.foodandwine.com/recipes/black-cod-with-miso" target="_blank">Miso Sea Bass (subbed Sea Bass for Cod)</a> courtesy of Food & Wine</b><br />
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<b><a href="http://www.bonappetit.com/recipe/wasabi-and-green-onion-mashed-potatoes" target="_blank">Wasabi and Green Onion Mashed Potatoes</a> courtesy of Bon Appetit</b><br />
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<b><a href="http://www.justonecookbook.com/recipes/carrot-ginger-dressing/" target="_blank">Simple Salad with Carrot Ginger Dressing</a> courtesy of Just One Cookbook</b>Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com1tag:blogger.com,1999:blog-3620239100058248958.post-5992155713267962602014-07-06T10:06:00.001-07:002014-07-07T05:10:42.605-07:00Healthy Strawberry Oatmeal Bars - Gluten Free<div class="separator" style="clear: both; text-align: center;">
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I discovered a new (to me) blog - <a href="http://sallysbakingaddiction.com/" target="_blank">Sally's Baking Addiction</a>. Oops. This could have been a really bad thing but luckily Sally posts some healthy recipes now and then to fuel her marathon training. These bars were fantastic however I did make a few tweaks.<br />
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As with a lot of gluten free/Paleo-ish recipes, these were not sweet in the slightest. I suspect part of it was the fact my almond butter has zero sugar in it but just to be sure I could also serve these to people NOT worried about their calories I upped the sugar a hair. There was already one tablespoon in the recipe (the rest of the sweetness comes from maple syrup) so I threw caution to the wind by doubling it and also sprinkling a little over the top before baking.<br />
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They're still not what I would call a dessert bar or a 'sweet' but they're absolutely perfect for breakfast or as a snack IMO. Particularly with some Greek yogurt. And a latte. Or five.<br />
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Sally asks that you link back to her <a href="http://sallysbakingaddiction.com/2013/07/10/healthy-strawberry-oat-squares/" target="_blank">recipe</a> rather than copy it so I'll just include my tweaks below that you can apply if you wish. I also added vanilla extract because I'm suspicious of any baked good that leaves it out. And salt for the same reason.<br />
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Enjoy!<br />
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<b><u>Alisa's Tweaks to the filling:</u></b><br />
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Use <b>2 tablespoons sugar</b> in the strawberry filling. If you want a more dessert like bar versus say a breakfast or 'snack' bar, I suggest 1/4 cup.<br />
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Add in the <b>zest of one lemon </b>to the boiled strawberry mixture along with the cornstarch mixture as well as <b>1 teaspoon vanilla extract</b> and a <b>pinch of kosher salt</b>. I suspect <b>orange zest</b> would be equally amazing.<br />
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<b><u>Alisa's Tweaks to the 'topping':</u></b><br />
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Add a <b>pinch of salt</b> into the mixture along with 1/2 teaspoon vanilla extract. I often use <b>chopped pecans</b> instead of sliced almonds.<br />
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Before baking, sprinkle <b>1 teaspoon granulated sugar</b> evenly over the top.<br />
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<br />Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com0tag:blogger.com,1999:blog-3620239100058248958.post-73000296690470196732014-07-05T16:30:00.002-07:002014-07-05T16:30:25.704-07:00Margarita Cheesecake, My Kinda Birthday Cake<div class="separator" style="clear: both; text-align: center;">
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Yesterday was America's birthday and mine. I hope you all had a fantastic 4th! I had a great one. My husband flew in on a red eye from a shoot so we could spend the day together, I got to take a nap with my baby in the morning and watch him eat (inhale) scrambled eggs for the first time at our favorite place, Elizabeth Street, before we spent the day with friends and family.<br />
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This was the cake I made to celebrate my 37 years on earth. I made it gluten free by using gluten free ginger snaps in the crust and no one was the wiser. But feel free to use regular ginger snaps or graham crackers. The filling is a classic key lime cheesecake filling but since it was my birthday I had to step it up a notch.<br />
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Enter the topping: a tequila infused whipped sour cream situation. You two should get to know one another.<br />
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<b>Margarita Cheesecake with Tequila Whipped Sour Cream</b><br />
Makes one big ass cheesecake.<br />
*Takes a few prep bowls and steps, but worth it. Like all cheesecakes this MUST be made 1-2 days ahead and kept chilled in fridge for it to achieve the right consistency.<br />
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<b>Crust:</b><br />
2 cups crushed ginger snap cookies (I used one 8 oz box Mi-Del Gluten Free Ginger Snaps), vanilla wafers or graham crackers<br />
4 tablespoons salted butter<br />
pinch kosher salt<br />
zest of a small lime<br />
<br />
<b>Cheesecake Filling:</b><br />
3 (8 oz) packages cream cheese, room temp<br />
1 1/4 cups sugar<br />
4 large eggs, separated<br />
1 cup (8 oz) sour cream (I used light)<br />
1/2 cup freshly squeezed lime juice<br />
1 teaspoon lime zest<br />
1 teaspoon vanilla extract<br />
pinch kosher salt<br />
<br />
<b>Topping:</b><br />
1 pint heavy cream, very cold<br />
heaping 1/4 cup powdered sugar<br />
1/2 teaspoon vanilla extract<br />
1 tablespoon tequila<br />
pinch kosher salt<br />
zest of 1 lime<br />
1/3 cup sour cream (I used light)<br />
slices of lime, for garnish (optional)<br />
whole strawberries, for garnish (optional)<br />
<br />
<b>Directions:</b><br />
Preheat oven to 350 (I used convection bake setting.) Lightly butter a 9 inch round springform cheesecake pan, coating all sides and bottom. Use a large piece of aluminum foil to 'wrap' the base of the pan (just to prevent leaks) tucking it up and around the sides. Set aside.<br />
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In a medium bowl, combine cookie crumbs, melted butter, salt and lime zest until well blended. Press the crumb mixture into the bottom of the buttered pan and just slightly up the sides. Use a lighter hand when doing this or it will be brick-like after being baked.<br />
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Bake for 8-12 minutes until edges are golden. Set aside to cool on a wire rack.<br />
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Meanwhile in a standing mixer or big bowl with hand held mixer, beat the cream cheese on medium speed until fluffy. Gradually add in the sugar, mixing until very well blended and being sure to scrape along bottom/sides for any hiding clumps.<br />
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Add egg yolks, one at a time blending after each addition just until yellow disappears. Add in the sour cream, juice, zest, vanilla extract and pinch salt. Mix well, scraping down sides and bottom once again.<br />
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In a separate (clean and dry) large bowl, whip the egg whites on high until stiff peaks form at the end of a beater when the beater is turned off but mixture is not dry (meaning there's still a little shine to them but they are no longer liquid.)<br />
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Gently fold the egg whites into the cream cheese mixture, until just mixed. Pour into the prepared crust and bake for one hour. Gently slide the tray the cake is on out and watch how the cake moves. If the entire thing is still jiggly/watery, bake another 10-15 minutes until JUST the very center is quivery. The center being loose is the goal - not the entire cake.<br />
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When just your center is jiggly, shut the oven door and shut the oven completely off. Leave for 15 minutes. Then crack the door and leave another 20 minutes.<br />
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Remove from the oven and allow to cool completely. It's a big cake and will take a while so be patient.<br />
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Cover and chill over night or at least 8 hours.<br />
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Meanwhile, make your topping (topping can also be made several hours ahead or even overnight and put on the cake before serving.)<br />
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Using a standing mixer or large bowl with hand held mixer, beat the cream on high until it forms soft peaks, gently add in the confectioners sugar and continue to whip until you achieve classic whipped cream texture. Add in your extract, tequila, salt and zest and beat again just until incorporated. Make sure no little clumps of lime zest are lurking. Finally fold in the sour cream.<br />
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Store in an airtight container in the fridge until ready to use.<br />
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To assemble, remove the cake from pan. Spread the whipped topping evenly over and decorate with lime slices, strawberries and more lime zest or strips of lime zest if desired.<br />
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<br />Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com2tag:blogger.com,1999:blog-3620239100058248958.post-66658520354776853492014-05-30T09:59:00.004-07:002014-05-30T09:59:47.558-07:00Mocha Heath Bar Bundt Cake (Can't Stop Won't Stop Cake)<div class="separator" style="clear: both; text-align: center;">
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Got to co-host the cutest sweetest baby shower last weekend for my new friend Jess who is due very soon with her first baby. My co-hostess with the mostess Krystle organized a fun project for us all to do painting onesies for Baby Gaffney which was really cute. Gurls got all crafty up in here! My backyard looked like a Pinterest board. Didn't think I was the crafting type but give me some wine and apparently I'll do anything. Except run.<br />
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Krystle also made an insanely delicious savory tomato cobbler which I'll post next as well as lots of other goodies. I also had grand plans to make a lot of food but with Kris out of town and the baby now crawling, I was just lucky to pull off this cake.<br />
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And I'm so glad I did because it just may be one of my favorite things I've ever made. After harassing Jess' hubby for details on what kind of treats she likes, we got the lowdown that she's a Heath Bar/mocha/toffee ice cream kinda gal. So Krystle made Heath bar coffee ice cream (to die for) and I made this chocolate mocha bundt cake that got drowned in a mixture of condensed milk and coffee after baking THEN caramel sauce and toffee bits. Mmm hmm. You heard me.<br />
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Next time I make it I'm going to soak it in the suggested Kahlua mixture and see what kind of party that leads to. I suspect a fun one.<br />
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Lastly I can't take credit for its new official title - Can't Stop Won't Stop Cake. That was all the mama-to-be.<br />
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<b>Mocha Heath Bar Bundt Cake (Can't Stop Won't Stop Cake)</b><br />
<b>From Allrecipes, submitted by alijmorris</b><br />
* For a nonalcoholic version, replace the kahlua with 3/4 cup chocolate syrup mixed with 1/4 cup warm water.<br />
* When I made this the first time, I used the chocolate syrup/water mixture for the Kahlua substitution in the cake but mixed a can of condensed milk with some hot coffee to pour over the cake instead of mixing the other half with confectioners sugar which worked well. But I suspect the more Kahlua, the better.<br />
* This cake gets better the more it sits soaking up the glaze. Make it at least the day before you want to serve it but do not apply the caramel sauce/Heath Bar bits until closer to serving or it will drink it up and not look as pretty.<br />
<b><br /></b>
<b>Ingredients:</b><br />
3/4 cup salted butter, room temp (1 1/2 sticks), plus extra for buttering pan<br />
2 cups white sugar<br />
3/4 cup unsweetened cocoa powder, plus extra for dusting pan<br />
4 eggs, separated and at room temp<br />
1 teaspoon baking soda<br />
2 tablespoons water<br />
1/2 cup strong brewed coffee (can use decaf)<br />
1 cup coffee flavored liquor (kahlua), divided (if subbing see above note and divide prepared mixture)<br />
2 tablespoons vanilla extract<br />
1 1/3 cups all purpose flour<br />
tiny pinch salt<br />
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Glaze:<br />
1 cup confectioners sugar mixed well with 1/2 cup Kahlua OR 1/2 can condensed milk mixed with 2 tablespoons hot coffee<br />
<br />
Topping:<br />
1/2 jar store bought caramel sauce (like for ice cream)<br />
1 cup Heath Bar bits/toffee bits<br />
<b><br /></b>
<b>Directions:</b><br />
Preheat oven to 325.<br />
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Butter the inside of a 10 inch bundt pan then 'flour' liberally with cocoa powder. Tap out excess and set aside.<br />
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In a large measuring cup, dissolve baking soda in water, stirring well. Add in coffee, 1/2 cup of the coffee liquor (OR chocolate syrup mixture if subbing) and vanilla.<br />
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In a large bowl or standing mixer, cream together the butter and sugar until fluffy (will be a little stiffer than other butter/sugar combos but be sure to scrape bottom to get any sugar sticking to the bottom.) Beat in the cocoa, then egg yolks one at a time. Alternately beat in the flour and coffee mixture just until incorporated along with a pinch salt.<br />
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In a large glass or metal mixing bowl, beat the egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain.<br />
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Pour batter into pan. Bake for 55-6- minutes until a tester inserted in center comes out clean.<br />
<br />
Meanwhile prepare glaze (either 1/2 cup Kahlua with 1 cup confectioner sugar OR 1/2 can condensed milk with 2 tablespoons hot coffee.)<br />
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Let cake cool for 10 minutes in the pan then turn out onto a wire rack lined with wax paper (so you can move it later.) Pierce warm cake all over carefully with tester or fork and drizzle the glaze over until it soaks it all up (careful - makes a mess!)<br />
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Let cake cool all the way and either wrap well in plastic wrap or transfer to a cake keeper until ready to serve. An hour before serving, drizzle liberally with warmed caramel sauce (microwave for a few seconds so it pours easily) and sprinkle Heath bar bits over the top.<br />
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<br />Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com2tag:blogger.com,1999:blog-3620239100058248958.post-86660995092586805202014-05-07T20:07:00.000-07:002014-05-07T20:07:31.284-07:00Deep Dark Chocolate Mousse Pie with Chocolate Cookie Crust<div class="separator" style="clear: both; text-align: center;">
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Well when falls off the Paleo wagon, one <i>really</i> falls off. I have to admit being able to eat dairy again is the best thing ever. I had big plans for a French Silk pie yesterday but a non-napping baby forced me to try go with plan B that didn't involve so many mixing bowls and steps. As it turns out it was a delicious plan B.<br />
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The original recipe (from my beloved dog-eared Mrs. Fields Cookie Book) called for cream cheese. Since I didn't have any on hand I subbed creme fraiche and crossed my fingers. I think it gave it a particularly amazing texture. Definitely more 'mousse' like than it would have been with cream cheese and I loved the subtle depth of tanginess the creme fraiche lent to the filling really playing up the dark chocolate flavor. Another bonus to using creme fraiche? You can make this pie on the spur of the moment without having to wait for any of the ingredients to come to room temp first.<br />
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By the way my husband and our good buddy staying with us topped this pie with…are you ready?…Blue Bell <i>and</i> a big splash of bourbon. They swear it's the best thing ever.<br />
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<b>Deep Dark Chocolate Mousse Pie</b><br />
* Adapted from Mrs. Fields Cookie Book<br />
<b><br /></b><b>Crust:</b><br />
1 1/2 cups chocolate wafer crumbs (ground fine)<br />
5 tablespoons salted butter, melted<br />
2 tablespoons granulated sugat<br />
<br />
<b>Filling:</b><br />
6 oz dark chocolate (55%-75%), chopped<br />
1/2 cup heavy cream plus 1/4 cup, plus additional for whipping if desired<br />
8 oz creme fraiche<br />
1/4 cup packed light or dark brown sugar<br />
1 tablespoon vanilla extract<br />
pinch salt<br />
3/4 cup semi sweet chocolate chips<br />
<br />
<b>Directions:</b><br />
Preheat oven to 350.<br />
<br />
In a medium bowl, combine the crust ingredients until well mixed. Gently press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes then place on a wire rack to cool.<br />
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For the filling, place chopped chocolate in a small bowl. In a small saucepan, bring 1/2 cup of heavy cream to just a simmer. Pour the hot cream over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth.<br />
<br />
In a medium bowl with an eclectic mixer, beat the creme fraiche, sugar, vanilla and pinch salt until smooth. Beat in the remaining 1/4 cup heavy cream. Gently beat in the melted chocolate mixture. Set aside.<br />
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Sprinkle the 3/4 cup chocolate chips evenly over the bottom of the crust (if it's still a little warm that's fine - the chips will melt a little which is just groovy.)<br />
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Pour the filling over, and if the crust was still warm, let cool a bit before covering with plastic wrap and refrigerating for at least 2 hours before serving to firm up a bit.<br />
<br />
Pie will keep, covered, for up to 4 days in the refrigerator.Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com4tag:blogger.com,1999:blog-3620239100058248958.post-85431644903365024412014-04-29T15:11:00.001-07:002014-04-29T15:11:03.408-07:00Creme Fraiche Dijon Baked Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ewejJsjo3UqB5ocdVicBygF_X2W47sZWnMVQrIdzq9UrduCq9IaVF3VW9Loq2UrDvkFdlC3zr1lhtI3kbZcDSUdZEi07tr-HseYdZYTguks2ZsEtT2N962CrVzYxF8BFfV5or7dK62Y/s1600/photo+copy+14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ewejJsjo3UqB5ocdVicBygF_X2W47sZWnMVQrIdzq9UrduCq9IaVF3VW9Loq2UrDvkFdlC3zr1lhtI3kbZcDSUdZEi07tr-HseYdZYTguks2ZsEtT2N962CrVzYxF8BFfV5or7dK62Y/s1600/photo+copy+14.JPG" height="320" width="320" /></a></div>
<br />
You can whip this together in five minutes. I don't even use a separate mixing bowl but mix everything right in the serving pan first before adding the chicken. It makes its own sauce as it bakes that you can ladle over rice or veggies to serve with it. Sour cream would probably work if you couldn't find or didn't have creme fraiche but try to use the real deal if you can since there's so few ingredients. The only way to mess this up is to over cook the chicken so remove it as soon as the sauce is bubbling all around it just when it's cooked through.<br />
<br />
There are few 'five minute' recipes I'd serve to company but this is at the top of my list.<br />
<br />
<b>Creme Fraiche Dijon Baked Chicken</b><br />
*recipe can easily be doubled, just adjust cooking time accordingly<br />
<br />
<b>Ingredients:</b><br />
2-3 boneless skinless chicken breasts<br />
1/2 cup creme fraiche<br />
zest of a small lemon<br />
2 teaspoons whole grain dijon mustard<br />
1/4 cup chicken stock<br />
2 tablespoons shredded parmesan<br />
1 small shallot (size of a fig), diced<br />
pinch fresh ground nutmeg, red pepper flakes, kosher salt and pepper (preferably ground tricolor pepper if you have it)<br />
<br />
<b>Directions:</b><br />
Preheat oven to 350.<br />
<br />
In an 8x8 baking dish, mix together the creme fraiche, lemon zest, mustard, stock, parmesan, shallot, nutmeg and peppers and salt.<br />
<br />
Add the chicken. Sprinkle the tops lightly with salt then turn over in the creme fraiche mixture to coat. Push around the dish so that they're evenly spread apart then put in the oven and bake for 25-30 minutes (this depends on the size of your chicken - mine was organic and on the small side) or JUST until cooked through. The sauce should just be beginning to bubble around and in between the chicken. Let rest for 5 minutes before serving.Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com3tag:blogger.com,1999:blog-3620239100058248958.post-37230633504456892802014-04-25T15:37:00.000-07:002014-04-25T15:37:02.127-07:00Manchego and Sausage Stuffed Mushrooms (Magic Mushrooms)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA0edS3hlQxQafd-KtmU8eOOm3JIiyEG4pN-9yuOC6Ej0sxPIvzGqL9yM0363XGSbEWkVk-VwSAYQZcRK89bCLYxXoBEkYKNao9nZ7X2ENZbX0U5VnJKkxo4lCHCzvxPJKZdkKstz726k/s1600/photo+copy+13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA0edS3hlQxQafd-KtmU8eOOm3JIiyEG4pN-9yuOC6Ej0sxPIvzGqL9yM0363XGSbEWkVk-VwSAYQZcRK89bCLYxXoBEkYKNao9nZ7X2ENZbX0U5VnJKkxo4lCHCzvxPJKZdkKstz726k/s1600/photo+copy+13.JPG" height="320" width="320" /></a></div>
<br />
My new favorite way to get cheese into my mouth. These are gluten free and can be prepared ahead and refrigerated for several hours or even overnight for an easy make ahead appetizer. Happy Weekend Y'all!<br />
<br />
<b>Manchego and Sausage Stuffed Mushrooms (Magic Mushrooms)</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<div class="MsoNormal">
3 (8 oz packages) Baby Bella mushrooms</div>
<div class="MsoNormal">
½ pound sweet Italian sausage</div>
<div class="MsoNormal">
Salt and pepper</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon of olive oil, plus more for oiling baking dish</div>
<div class="MsoNormal">
½ cup chopped shallots</div>
<div class="MsoNormal">
2 cloves garlic, <o:p></o:p>minced</div>
<div class="MsoNormal">
2 tablespoons sherry vinegar (this adds a particularly wonderful flavor but white wine or maybe even cider vinegar would work)</div>
<div class="MsoNormal">
1/4 tspn paprika</div>
<div class="MsoNormal">
Zest of small
lemon</div>
<div class="MsoNormal">
2 tablespoons almond flour (seasoned or plain dried breadcrumbs would work also if not gluten free)</div>
<div class="MsoNormal">
¾ cup shredded Manchego cheese, lightly packed</div>
<div class="MsoNormal">
½ cup crème
fraiche (sour cream would work too or even Greek yogurt)</div>
<div class="MsoNormal">
Pinch red pepper flakes</div>
<div class="MsoNormal">
1 ½ tablespoons finely minced green onions</div>
<div class="MsoNormal">
Big pinch fresh ground
nutmeg</div>
<div class="MsoNormal">
Parsley, additional chopped green onion or cilantro for garnish (optional)</div>
<div class="MsoNormal">
<o:p></o:p></div>
<b><br /></b>
<b>Directions:</b><br />
Preheat oven to 400 if making right away.<br />
<b><br /></b>
Clean the mushrooms by rinsing quickly under cold water and patting dry (if you're a purist feel free to hand wipe each one instead - see you in a month.) Carefully remove the stems by pulling firmly and gently from the base where they connect. If the stems are particularly stubborn, you may need to use a small spoon to scrape out the leftover stalk to make room for the filling.<br />
<br />
Next chop up enough of the stems (fine dice) to equal <b>half a cup </b>and set aside (you can discard the rest of the stems or save for another use.)<br />
<br />
Lightly oil a large casserole dish with olive oil then place the mushroom caps spacing them evenly apart inside, cavity side up. Season very lightly with salt. Set aside.<br />
<br />
Next heat a large skillet over medium heat. Add the sausage and cook, breaking up well with a spoon (you don't want super big chunks because you're going to stuff it into fairly small mushrooms.) Once broken up add the half cup of diced stems along with a pinch of salt and pepper and cook until the sausage is cooked through, about 8 minutes.<br />
<br />
Remove using a slotted spoon to a holding plate and set aside. Meanwhile add a little olive oil to the pan if necessary and let heat through for 30 seconds. Add the shallots with another small pinch of salt and cook for 4-5 minutes until beginning to turn translucent. Add the minced garlic and cook another 2 minutes or until softened.<br />
<br />
Raise the heat slightly and add in the sherry vinegar. You want it to bubble a little and reduce until there's just a scant amount of liquid left in the pan. At this point kill the heat and move the skillet off the hot burner.<br />
<br />
Carefully stir back in the sausage/mushroom mixture along with 1/4 teaspoon paprika, lemon zest, almond flour, creme fraiche, red pepper flakes, green onions and nutmeg until well mixed. Taste for seasoning and add pinch more salt/pepper if desired.<br />
<br />
Use a small spoon to stuff the prepared mushrooms (I have found that if I pile them high enough I can use up all the filling.) At this point you can let them cool, cover and refrigerate for a few hours or even overnight before baking or bake right away in a 400 degree oven for 20-25 minutes until the top of the filling just begins to brown and they mushrooms have released their liquid and cooked through.<br />
<br />
Cool for 5-10 minutes before garnishing with chopped herb of choice and serving.<br />
<br />
<br />
<br />Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com1tag:blogger.com,1999:blog-3620239100058248958.post-33981407076035336032014-04-21T15:42:00.000-07:002014-04-21T15:42:19.700-07:00Simply Perfect Carrot Cake with Maple Cream Cheese Frosting. No one has to know it's Paleo.<div class="separator" style="clear: both; text-align: center;">
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<br />
So here's my thing with Paleo desserts so far. They're actually pretty good. You don't miss the refined sugar because real maple syrup and/or honey do a fine job providing the sweet. You don't miss the fat because you don't have to worry about using low fat nonsense. But the texture can be tricky. The initial product is often great but gets soggy after a few hours because almond flour is so rich and dense.<br />
<br />
This carrot cake changed my tune. It's honestly authentically carrot cake like. Moist and rich, yes. Soggy no. Even my husband had no freaking clue I'd sabotaged a perfectly good Easter tradition with something sans refined sugar, flour or weird preservatives. And he's a PICKY dessert eater. Like crazy picky.<br />
<br />
Anyway I know I just shared the oh so exciting news that my baby is over his dairy issues and therefore I could have gone ahead with a traditional full fledged carrot cake recipe with loads of butter, flour and sugar but honestly I think I'll have a hard time doing that sort of recipe unless it's a holiday from now on. Okay fine - Easter is most definitely a holiday - if not the mother of them actually but I mean a more <i>fun</i> holiday. Like Halloween or Christmas which is just a lovely excuse to eat badly (awesomely) for a month. You know what I mean.<br />
<br />
Anyway if you're curious about Paleo or just want to try something a little different with your baking experiments I heartily recommend this recipe. Obviously not calorie free but undoubtedly better for your than the old school version.<br />
<br />
<b>Simply Perfect Carrot Cake</b><br />
*slightly altered from the recipe by <a href="http://shecookshecleans.net/2011/08/12/carrot-cake-with-maple-cream-cheese-frosting/" target="_blank">She Cooks He Cleans</a><br />
<br />
<b>Ingredients:</b><br />
small amount of butter or coconut oil for buttering pans<br />
small amount of coconut flour for dusting pans<br />
1/2 cup walnut or grape seed oil<br />
1/2 cup honey<br />
3/4 cup coconut palm sugar<br />
5 eggs, room temp<br />
1 1/2 teaspoons vanilla extract<br />
3 cups blanched almond flour (I use WellBee)<br />
1 1/2 teaspoons baking soda<br />
1 1/2 teaspoons kosher salt<br />
1 1/2 teaspoons ground cinnamon<br />
1/2 teaspoon nutmeg (I use fresh ground)<br />
3/4 cup shredded unsweetened coconut (I use Let's Do Organic)<br />
3 cups shredded carrots (preferably organic)<br />
3/4 cups raisins (preferably golden) or chopped dates or even dried pineapple<br />
3/4 cup chopped toasted walnuts or pecans or even slivered almonds<br />
Zest of a medium orange, optional<br />
<br />
<b>Directions:</b><br />
<span style="background-color: white; color: #333333; line-height: 22px;"><span style="font-family: Times, Times New Roman, serif;">Preheat oven to 325F (I used convection bake.) Line two 9-inch-diameter cake pans with parchment paper and butter bottom and sides with either butter or coconut oil. Lightly dust with coconut flour and tap out excess in the sink.</span></span><br />
<div style="background-color: white; border: 0px; color: #333333; line-height: 22px; margin-bottom: 12px; margin-top: 12px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;">Using electric mixer, beat oil, palm sugar, and honey until well mixed. Add eggs one at a time, beating well between eggs. Mix in vanilla extract.</span></div>
<div style="background-color: white; border: 0px; color: #333333; line-height: 22px; margin-bottom: 12px; margin-top: 12px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;">In a separate bowl, mix together almond flour, baking soda, salt, cinnamon, nutmeg, and shredded coconut. With mixer on low speed, slowly add the flour mixture to the wet ingredients. When it has all been added, beat until well blended. Stir in carrots, raisins, toasted walnuts and orange zest if using.</span></div>
<div style="background-color: white; border: 0px; color: #333333; line-height: 22px; margin-bottom: 12px; margin-top: 12px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;">Divide batter between cake pans. Bake at 325 for 35 minutes, or until toothpick inserted into center of cake comes out clean. Cool cakes in pans for 15 minutes. Run a small knife around the edge of the pans to loosen the cakes, then invert carefully on a cooling rack; cool completely.</span></div>
<br />
<b>Maple Cream Cheese Icing</b> (*some additions NOT Paleo, but optional - I also use more sweetener than original recipe called for as I found it not sweet enough but feel free to start with 1/4 cup maple syrup and adjust accordingly)<br />
<br />
2 (8 oz) packages organic cream cheese, room temp<br />
1 stick salted organic butter, room temp<br />
*1 tablespoon orange liquor<br />
1 teaspoon vanilla extract<br />
small pinch kosher salt or sea salt<br />
1/2 cup maple syrup<br />
2 tablespoons honey or 2 tablespoons coconut palm sugar, or to taste, OPTIONAL<br />
<br />
3/4-1 cup shredded coconut (unsweetened) for decorating, optional OR chopped toasted nuts<br />
<br />
<div style="background-color: white; border: 0px; margin-bottom: 12px; margin-top: 12px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: #333333;"><span style="line-height: 22px;">Cream together cream cheese and butter in an electric mixer. Add liquor if using, vanilla extract and pinch salt and mix well. Gradually add maple syrup and beat until well-combined and fluffy. Taste for sweetness then mix in additional honey or palm sugar if desired (palm sugar will dissolve into icing if mixed long enough.)</span></span></span></div>
<div style="background-color: white; border: 0px; color: #333333; line-height: 22px; margin-bottom: 12px; margin-top: 12px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;">Place 1 cake layer, flat side up, on cake platter. Spread approximately 1 cup of frosting over the layer. Top with the second cake layer, flat side down. Spread remaining frosting over the top and sides of cake. Top with coconut or chopped nuts (optional). Refrigerate, if possible (I don't.) Serve at room temperature.</span></div>
Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com3tag:blogger.com,1999:blog-3620239100058248958.post-25234494713560299962014-04-18T19:51:00.002-07:002014-04-18T19:51:53.975-07:00Giada's Fancy (But Simple) Tuna Melt with Grafton Cheddar and Sweet Pickle Aioli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RiwQmTduzGoO644KsxUc9u_RuI9nfcv49fgT6D_vZ0_kGkwgM9hHT6qjFXrcBAnefed3cu4B4CX_YHm79tpGxkZRlK374bb3Jvn8tYBxFq-g0sJ2HeL0tvCjXkmtnbOaTXB21C55sbA/s1600/photo+copy+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RiwQmTduzGoO644KsxUc9u_RuI9nfcv49fgT6D_vZ0_kGkwgM9hHT6qjFXrcBAnefed3cu4B4CX_YHm79tpGxkZRlK374bb3Jvn8tYBxFq-g0sJ2HeL0tvCjXkmtnbOaTXB21C55sbA/s1600/photo+copy+6.JPG" height="240" width="320" /></a></div>
Guess who's over his dairy allergy? My baby boy! Since last Friday I've eaten pizza, grilled cheese, salad with goat cheese and this insanely good tuna melt.<br />
<br />
This is Giada's recipe. The only thing I did differently was to make my mayo from scratch (don't roll your eyes - it takes five seconds with an immersion blender) as I can no longer ignore the fact that GMO soy is in everything store bought and I'm not going to eat that crap anymore whenever possible.<br />
<br />
Anyway this is already a new favorite in the rotation at our house. I would try swapping capers for the sweet pickles if the mood strikes you or even a basil aioli. The possibilities are endless.<br />
<br />
What really makes this though is the salad you serve over the top. It's crisp and cool and the dressing has a hint of a refreshing bite to it from the shallot (thank you Ina Garten.) Crisp thick toasted sourdough, melting hot tuna topped with oozing white cheddar and a cool refreshing salad on top…it'll make everything right with the world.<br />
<br />
<b>Open Faced Tuna Melts with Cheddar, Sweet Pickle Mayo and Arugula Salad</b><br />
* by Giada DeLaurentiis, salad dressing by Ina Garten<br />
* serves 2<br />
<br />
<b>Ingredients:</b><br />
1/4 cup store bought or homemade mayo<br />
2 tablespoons chopped sweet pickles (or store bought pickle relish - OR you could try capers or even chopped fresh herbs)<br />
2 fresh Ahi tuna steaks<br />
kosher salt and black pepper for seasoning<br />
2 teaspoons herbs de provence<br />
olive oil, for seasoning bread and searing tuna steaks<br />
2 thick slices sharp Grafton white cheddar, or other aged cheddar<br />
2 thick slices sourdough bread<br />
2 cups arugula<br />
handful of cherry tomatoes, optional<br />
*Couple tablespoons vinaigrette (or to taste), recipe below<br />
<br />
<div>
<b>Directions:</b></div>
<div>
Mix mayo and chopped pickles together and set aside.</div>
<div>
<br /></div>
<div>
Preheat oven to 400 degrees. Place bread slices on a cookie sheet and drizzle lightly with olive oil then put in the oven for 10 minutes just until toasted. </div>
<div>
<br /></div>
<div>
Meanwhile, season tuna steaks with salt, pepper and herbs de provence. Add enough olive oil to a cast iron skillet or heavy bottom pan and heat over high heat. Once hot, add the tuna and sear 3 minutes. Flip to the other side and place the cheese slices over the tops and cook another 2-3 minutes for medium rare or until desired doneness.</div>
<div>
<br /></div>
<div>
Toss the arugula and tomatoes with a couple of tablespoons of the dressing and a small pinch of salt and pepper. </div>
<div>
<br /></div>
<div>
To assemble, place a slice of toast on the center of each plate. Divide the mayo spread over the slices and spread evenly across. Then add the tuna melts and divide the arugula salad over the tops. Serve right away.</div>
<div>
<br /></div>
<div>
<b>Ina Garten's Creamy Shallot Vinaigrette:</b></div>
<div>
1/2 cup olive oil</div>
<div>
1 tablespoon red wine vinegar</div>
<div>
1/2 teaspoon dijon mustard</div>
<div>
1/4 teaspoon honey</div>
<div>
1 teaspoon kosher salt</div>
<div>
freshly ground black pepper</div>
<div>
1 tablespoon minced shallot</div>
<div>
<br /></div>
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<div>
<b><br /></b></div>
Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com1tag:blogger.com,1999:blog-3620239100058248958.post-48230829588221949802014-04-07T16:46:00.000-07:002014-04-07T16:46:49.231-07:00Juicy Blackberry Pecan Muffins. Hello Spring, nice to see you.<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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So gluten free, dairy free, soy free baking is a little tricky. Coconut oil works wonders as a butter substitute but often times imparts its signature flavor. Coconut milk is also a miraculous substitute for milk or heavy cream but same issue. And if you're religiously doing Paleo, almond flour technically works but so far everything I've made has a spongy/wet quality after cooling which isn't so great for things like quick breads or muffins.<br />
<br />
So this time I tried modifying a Martha Stewart recipe with Bob's Red Mill Gluten Free All Purpose Baking Flour and hooray! Muffins that act and eat like muffins and don't get soggy or weird when left out over night!<br />
<br />
Like I said with my baby's allergies I got all hippie on you and made these gluten free and dairy free and with coconut sugar. But don't worry. My husband who is literally the pickiest eater when it comes to baked goods on the planet didn't notice the difference. In fact I have a hunch the coconut milk might have made them even richer but if you don't have the need to avoid dairy or gluten feel free to use regular 'ol butter and flour and sugar and cow's milk. I'm sure they'd be mighty fine.<br />
<br />
<b>Juicy Blackberry Pecan Muffins </b><br />
*Adapted from Martha Stewart<br />
*Modifications for gluten free/dairy free below<br />
*Coconut palm sugar imparts a dark golden color onto these muffins so don't be shocked if yours are lighter if using regular granulated sugar<br />
<b><br /></b>
<b>Ingredients:</b><br />
*2 cups AP flour or Bob's Red Mill Gluten Free All Purpose Baking Flour<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon kosher salt<br />
1/2 teaspoon cinnamon<br />
2 cups fresh blackberries<br />
*1/2 cup (1 stick) butter or Earth Balance Soy Free, Dairy Free Buttery Spread, at room temp<br />
1 cup sugar (or coconut palm sugar)<br />
2 eggs, room temp<br />
zest of a small lemon<br />
2 teaspoons vanilla extract<br />
*1/2 cup whole milk or coconut milk at room temp<br />
1/2 to 3/4 cup chopped pecans or walnuts<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b>Directions:</b><br />
Preheat oven to 375. Line a 12 standard muffin cup pan with paper liners or alternatively spray with either nonstick spray or brush lightly with melted coconut oil (if you need to avoid soy found in many sprays.) If not using liners, lightly sprinkle the greased cups with a little flour then tap out excess.<br />
<b><br /></b>
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Take a heaping tablespoon of this mixture and sprinkle it over the blackberries in another medium bowl. Give a gentle toss to lightly coat all the berries and set aside.<br />
<br />
Meanwhile, in a standing food mixer or large bowl with hand held mixer, blend the butter and sugar for 3 minutes until fully mixed, pausing midway to scrape the bottom and the sides.<br />
<br />
Add the eggs in one at a time, blending well each time. Add in the zest and vanilla extract and mix until incorporated. Add the milk and blend just until incorporated.<br />
<br />
Carefully add in the flour mixture in two additions, blending just until incorporated each time. Use a spatula to fold in the blueberries and nuts.<br />
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Use an ice cream scoop to divide the batter into your 12 cups. The cups will be full but don't worry - these muffins rise very well and don't spill over (though a baking sheet underneath is always good insurance.)<br />
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Bake for 25-30 minutes until golden on top and a toothpick inserted comes out clean.<br />
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Enjoy warm or store in an airtight container for 2 days.Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com0tag:blogger.com,1999:blog-3620239100058248958.post-73577169904435798752014-04-03T21:26:00.001-07:002014-04-03T21:26:43.620-07:00Roasted Acorn Squash with Tomato Sauce, Sauteed Arugula, Sunny Side Up Egg and Crispy Prosciutto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBTD7LV9MsTwx-O3G_3xKXoBmDqIm0gnXuTO6coDz9-SeDueKayMrs_b6KW8GI-HuK_fefPB0dpkjjtRExAxvRhZpXZ1d3UHQj7PNH0kIR8GLaY7fpSR6CTNz6dxCXv0Xcbqujx9Sn5U/s1600/photo-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBTD7LV9MsTwx-O3G_3xKXoBmDqIm0gnXuTO6coDz9-SeDueKayMrs_b6KW8GI-HuK_fefPB0dpkjjtRExAxvRhZpXZ1d3UHQj7PNH0kIR8GLaY7fpSR6CTNz6dxCXv0Xcbqujx9Sn5U/s1600/photo-2.JPG" height="320" width="320" /></a></div>
This picture sucks. Blogging and baby raising don't mix. The egg had set by the time I snapped the picture (from the heat of the sautéed arugula underneath) so the whole 'sunny side up' thing was debatable. Also you can't even see the acorn squash hiding under there but no matter.<br />
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You'll just have to trust me that this was insanely good. Like some of the best recipes it's more of a suggestion than gospel. You could skip the arugula, swap it for spinach or add goat cheese as I would if my baby wasn't so anti dairy.<br />
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But here's what I love about a dietary restriction (and there ain't much…honestly if you knew how much I love cheese you'd be wondering if this was really me talking.) It forces you to try things you ordinarily wouldn't and in the best case scenario you discover something you'll make again and again.<br />
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For example would I normally think to roast an acorn squash and top it with this random combo that reads like an edible version of the island of misfit toys? No. But I'm glad I did because it's now one of my favorite meals ever. It's got it <i>all</i> (cue Steffan from SNL!) The acorn squash is sweet and satisfyingly toothsome with its crispy skinned shell to hold everything together. The tomato sauce is rich and earthy and a beautiful thing when topped with peppery sautéed arugula. Then there's the fried egg which needs no further explanation. Top it all off with crispy prosciutto for a little crunch and some flat leaf parsley and I dare you to think of a more satisfying meal that also happens to fit snuggly in the Paleo/gluten free/SCD diet category.<br />
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Last thing - while assembling this meal takes 10 minutes total (the eggs and arugula and prosciutto fry up in the same pan) you do need to bake the squash ahead of time as it takes over an hour. Good news is you can do this ahead of time - even a day ahead if you wanted to - refrigerate and just reheat in a low oven while you prep the rest for 20 minutes or so or even microwave it. Easy peasy.<br />
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<b>Roasted Acorn Squash with Tomato Sauce, Sauteed Arugula, Sunny Side Up Egg and Crispy Prosciutto</b><br />
Serves 2<br />
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<b>Ingredients:</b><br />
1 acorn squash, split in half with seeds scraped clean<br />
olive oil<br />
salt and pepper<br />
red pepper flakes<br />
1/2 cup tomato sauce (or more if you like a lot of sauce as I do)<br />
2-4 eggs depending on appetite<br />
2 cups baby arugula, packed<br />
4 slices prosciutto<br />
4 sprigs flat leaf parsley for garnish<br />
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<b>Directions:</b><br />
Lay acorn halves cut side up onto a parchment or foil lined baking sheet. Lightly rub the flesh with a teaspoon each of olive oil (or more) to coat then season with salt and pepper.<br />
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Roast in a 375 oven for one hour and thirty minutes (may be a little more or less depending on size of squash) until the tops are golden and the skin has shriveled and begun to crisp. The flesh should pierce easily with a sharp knife.<br />
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Set aside while you get on with the rest.<br />
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Heat a large cast iron skillet over medium heat for two minutes. Add a slug of olive oil and let heat through another 60 seconds then crack the eggs in (2 at a time if making 2 servings/4 eggs or otherwise 2 will fit comfortably along with the rest of the ingredients.) Season with salt and pepper and fry for 3-4 minutes until the whites have begun to cook but the yolks are still runny. Pour the arugula in the spare room around the eggs, season lightly with salt and pepper and cook for 60 seconds stirring with a spatula to help them wilt. At this point if the tops of the whites are still liquidy put a cover over for 60 seconds to help them firm up being careful not to overcook the yolks (this dish is all about their runniness.)<br />
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Meanwhile heat up the tomato sauce in a small microwave safe bowl for 60 or until warm. Divide it between the acorn halves then top with the sautéed arugula. Top with the fried eggs and a pinch of red pepper flakes if desired.<br />
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Last step is to add the prosciutto slices to the same skillet and crank the heat up a little. They will pan fry to your desired texture in no time. I like it crispy which takes about 2 minutes. Remove and divide over the eggs.<br />
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Garnish with flat leaf parsley and dig in (feel free to add more tomato sauce over the top if desired also.)<br />
<br />Miss Meat and Potatoeshttp://www.blogger.com/profile/00709751968469018838noreply@blogger.com1