tag:blogger.com,1999:blog-21608061713785157712024-02-18T21:45:37.293-08:00ifdesiredmadcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-2160806171378515771.post-53512843019504366612012-04-15T21:34:00.000-07:002012-04-15T21:34:58.157-07:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51T5fPcx4fzmp9WkIagTaW_1FmBF7Fpw4PuKHEkaVPyBTTujFjClZqd0v9-furdThacC94EgmuYpLN38WRlRorCYM_07sslLKN9OTbnLoHSAS8YR1hW7O04DuOtiRIs8QjYwlVtnVuSw/s1600/bouchonsauthon545335aplum.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="392" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51T5fPcx4fzmp9WkIagTaW_1FmBF7Fpw4PuKHEkaVPyBTTujFjClZqd0v9-furdThacC94EgmuYpLN38WRlRorCYM_07sslLKN9OTbnLoHSAS8YR1hW7O04DuOtiRIs8QjYwlVtnVuSw/s640/bouchonsauthon545335aplum.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "Trebuchet MS", sans-serif;">Bouchons au Thon Makes 8 bouchons <a href="http://www.gastronomyblog.com/"><span style="font-size: x-small;">www.gastronomyblog.com</span></a><br />
•6 ounces canned chunk-light or solid albacore tuna, drained<br />
•1 cup lightly packed finely shredded Gruyère<br />
•1/3 cup crème fraîche<br />
•3 tablespoons tomato paste<br />
•3 large eggs, lightly beaten<br />
•1/4 cup finely chopped yellow onion<br />
•2 tablespoons finely chopped Italian parsley<br />
•1/4 teaspoon salt<br />
Preheat the oven to 325 degrees. Lightly grease 8 wells of a standard-size muffin tin with nonstick cooking oil spray.<br />
Place the tuna in a medium mixing bowl; use a fork to break up pieces any larger than a dime. Add the cheese, crème fraîche, tomato paste, eggs, onion, parsley, and salt, stirring to thoroughly combine. The mixture will be a soft orange-pink color.<br />
Divide the mixture evenly among the 8 muffin wells. Bake for 20 to 25 minutes, or until the tops and edges of the bouchons are set.<br />
Transfer the tin to a rack, and let cool for 5 minutes. Carefully run a small, thin knife around the edge of each bouchon to make sure it isn’t stuck, then carefully remove them from the tin. They will collapse a bit as they cool. Serve warm or at room temperature.</span>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-73203277166313070812011-12-23T12:35:00.000-08:002011-12-23T12:35:09.153-08:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTv62oBDtWfGo6IRQD8gbeLn4PZ5TL6TKOZ5ns_cdFhyNPCwatOoGzH-ARrkHKB3iCa8ZgkGu0ShC4eJJC2PJrLtjLuT3yng4CYIN8cC-Zq37AvaHfGKPpjxxnoAacwWoF0vOiJbg3pA/s1600/bansweepomoroccanpuree41525plum.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="38" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTv62oBDtWfGo6IRQD8gbeLn4PZ5TL6TKOZ5ns_cdFhyNPCwatOoGzH-ARrkHKB3iCa8ZgkGu0ShC4eJJC2PJrLtjLuT3yng4CYIN8cC-Zq37AvaHfGKPpjxxnoAacwWoF0vOiJbg3pA/s640/bansweepomoroccanpuree41525plum.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvd13JnO8tekrdeX_yroFLzUwVZG6h9DaPYmn5olhYyIAypPzVbCRYXx8_TK3Q5dPUCmzmyUf6uhlzEhs3xawFniEiNxoprn5eL9UiWT6FL3rn6oBmkdayKjcJUl9s2bRekE6qqnl2Tm8/s1600/sweepomoroccanpuree400275.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="220" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvd13JnO8tekrdeX_yroFLzUwVZG6h9DaPYmn5olhYyIAypPzVbCRYXx8_TK3Q5dPUCmzmyUf6uhlzEhs3xawFniEiNxoprn5eL9UiWT6FL3rn6oBmkdayKjcJUl9s2bRekE6qqnl2Tm8/s320/sweepomoroccanpuree400275.jpg" width="320" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Moroccan sweet potato puree is easy to make and takes just over an hour to prepare since the sweet potatoes require between 45 minutes to an hour of baking time. You can use it as a side dish with almost any kind of entree. In addition to its versatility, Moroccan sweet potato puree is also a very healthy choice since sweet potatoes have substantial quantities of beta-carotene which increases the body's immune function and reduces cholesterol accumulation in the arteries.<br />
Recommended Equipment:<br />
food processor<br />
3 or 4 medium sweet potatoes<br />
1/2 tspn ground ginger<br />
1/4 tspn cinnamon<br />
1 tbsp olive oil<br />
salt and pepper to taste<br />
Preheat oven to 400 degrees Fahrenheit.<br />
Put sweet potatoes on a baking sheet. Put baking sheet in the oven for 45 minutes to 1 hour. Potatoes are done when you can easily insert a fork into the top of the potato.<br />
Remove potatoes from the oven and place them in a large bowl to cool.<br />
Remove the skins from the potatoes. <br />
Add the olive oil, cinnamon, and ginger to the bowl. Mash all of the ingredients together until they form a creamy puree. You may want to use a food processor for this step.<br />
Season with salt and pepper.</span>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-49342111114895576272011-11-12T20:55:00.000-08:002011-11-12T20:55:47.089-08:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWYKf89NeihQa2HZzUubg-1NtK7Mp4NPUI7RLiArFNe7tg5zfoNhxkJOcXZIpN2hWzoqnWpLbnBqU-NerV2zwC4LCXV1L7yGSlfvuWdjukpnA4AYzgkLQfa7KVdT0KnJ3sesgMalhYrk/s1600/meatloafcornbread475340plum.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="458" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWYKf89NeihQa2HZzUubg-1NtK7Mp4NPUI7RLiArFNe7tg5zfoNhxkJOcXZIpN2hWzoqnWpLbnBqU-NerV2zwC4LCXV1L7yGSlfvuWdjukpnA4AYzgkLQfa7KVdT0KnJ3sesgMalhYrk/s640/meatloafcornbread475340plum.jpg" width="640" /></a></div>Cornbread Meatloaf southern.food.com/<br />
"Put your leftover cornbread to good use! From a neighbor when I lived down South. UPDATE (4/11/08): Change from original posting: I've always had to cook this about an hour, but I thought that was just me, so I when I originally posted this I left the cooking time at 3/4 hour, which was how I received it. However, since all the reviewers have noted that they, too, have to cook it longer, I have now changed the cooking time to 1 hour." <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqai4qvuT1BCvau-v8xgZtrFocQOAAP8yHgmkHzUfJAyJeAt4dBmkNrmFytj5tNMCVKyc4kw6hWDchpdJBfjnqJkbLjH0AMfBw1VFR6-IaiQhQE7VXT1sOxxyj7R5O4EOflROWybWTCyM/s1600/meatloafcornbread425340plum.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqai4qvuT1BCvau-v8xgZtrFocQOAAP8yHgmkHzUfJAyJeAt4dBmkNrmFytj5tNMCVKyc4kw6hWDchpdJBfjnqJkbLjH0AMfBw1VFR6-IaiQhQE7VXT1sOxxyj7R5O4EOflROWybWTCyM/s320/meatloafcornbread425340plum.jpg" width="320" /></a><br />
1 lb ground beef <br />
1/2 lb sausage <br />
1 eggs <br />
1 cup cornbread, crumbs <br />
1 onions, diced <br />
1/2 teaspoon salt <br />
1/4 teaspoon pepper <br />
1 (8 ounce) cans tomato sauce <br />
2 tablespoons mustard <br />
2 tablespoons vinegar <br />
2 tablespoons brown sugar <br />
With your hands, mix together the ingredients ground beef through pepper plus 1/2 cup of the tomato sauce and mold into a loaf shape; place into a greased baking dish. <br />
Combine the rest of the tomato sauce with the mustard through brown sugar plus 3/4 cup water and pour over the meatloaf. <br />
Bake 1 hour at 325F, basting 3 or 4 times during cooking.madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-66812906036073781532011-11-11T17:38:00.000-08:002011-11-11T17:38:21.019-08:00<span style="font-family: "Trebuchet MS", sans-serif;"></span> Mashed Sweet Potatoes with Coconut Milk <a href="http://www.eatingwell.com/">www.eatingwell.com/</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjLj8esh86MDAerOkha7lLsxD12NzF_B_Cu9m4JGZMONYeXo133lq17zIMk4p6h8mOoYegdcdWzg5f6gkmgFb6IglP464dxoi7cORggvwj2nvh1c8UKPVQMgs8afKyPPy2ahCxsVL6fI/s1600/sweepomashcoconutmilk.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjLj8esh86MDAerOkha7lLsxD12NzF_B_Cu9m4JGZMONYeXo133lq17zIMk4p6h8mOoYegdcdWzg5f6gkmgFb6IglP464dxoi7cORggvwj2nvh1c8UKPVQMgs8afKyPPy2ahCxsVL6fI/s320/sweepomashcoconutmilk.jpg" width="275" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">1 1/2 pounds sweet potatoes, (about 3 medium)<br />
3/4 cup “lite” coconut milk<br />
1 tablespoon minced fresh ginger<br />
1/2 teaspoon salt<br />
1.Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)<br />
2.When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.</span>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-2924756243288776522011-10-26T16:41:00.000-07:002011-10-26T16:41:59.907-07:00konnichi wa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAeOTwOx5_CWT_CZCRXROvrZC5E_NuQFSTorP-4J5FgzGYtkPl1A2-ARYqljq2Gt0qoPkLxMyFgQwFaGgeyeANeZJ4WRCe0CoK7gw7L1Fqvkz3taDVBrxV6-6AEbQdeyDkac-gFWuq2M/s1600/burgerwhitecastleF0859a4plum.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAeOTwOx5_CWT_CZCRXROvrZC5E_NuQFSTorP-4J5FgzGYtkPl1A2-ARYqljq2Gt0qoPkLxMyFgQwFaGgeyeANeZJ4WRCe0CoK7gw7L1Fqvkz3taDVBrxV6-6AEbQdeyDkac-gFWuq2M/s320/burgerwhitecastleF0859a4plum.jpg" width="293" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">Idiom: gild the lily<br />
1. To adorn unnecessarily something already beautiful.<br />
2. To make superfluous additions to what is already complete.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11-Rt8ll8jgjEaKHeCpAlfJsTwSKZowhmxvWfHyTS6kwi-pxtmCDyRsH3r10GojbUU83fArh5Eb2dq23LrCm7Pg_Lni1WXPE1sci2s-Jw7EwHBRSjRCgbmKEhDdw1KYqrSKf6fmkABh4/s1600/0biscuitknishbiscwafflenF2174bcircplum300525.jpg"><span style="font-family: "Trebuchet MS", sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5516433290111089906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11-Rt8ll8jgjEaKHeCpAlfJsTwSKZowhmxvWfHyTS6kwi-pxtmCDyRsH3r10GojbUU83fArh5Eb2dq23LrCm7Pg_Lni1WXPE1sci2s-Jw7EwHBRSjRCgbmKEhDdw1KYqrSKf6fmkABh4/s400/0biscuitknishbiscwafflenF2174bcircplum300525.jpg" style="float: left; height: 400px; margin: 0px 10px 10px 0px; width: 229px;" /></span></a><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzdAp55ex9DWyF3bjGs4ieLiuh33RV-emic58lDHdKUernJc65mOCaGzvuZOKfyP2wJit6zN_al6P290hSpuOUXRPu2VUu0yAHyLeQnYFDSqva8kQzPToXKi4mzN9pQ3ktBF6_mBuUeg/s1600/0biscuitwafflehampospin287287F2174bcircplum.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpCpZtMKTWDsU8n3wp8NUwGRXPrzeiQPHzu-3A634GNweI0hs3YGTLhrI31nImAO6UWQu1tiVLkNStZjiqXVGw9p7hppK-LDHuSsFsbbpis4NGQC8PiG0rWksdewGlsYiV90RzrnhHow/s1600/0biscuitknish"></a><strong><span style="font-family: "Trebuchet MS", sans-serif;">Delicious Knishes! </span></strong><a href="http://sunshinepalate.blogspot.com/"><strong><span style="font-family: "Trebuchet MS", sans-serif;">sunshinepalate.blogspot</span></strong></a><br />
<div><div><div><span style="font-family: "Trebuchet MS", sans-serif;">using left over mashed potatoes, spinach, and Sunshine Burgers. You can use any of your favorite Sunshine Burgers and I used the Sunshine Breakfast Patties. The dough for the knishes is biscuit dough. For convenience you can use the all natural refrigerated biscuit dough in the tube by Immaculate. If you want to avoid wheat or dairy you can take your favorite biscuit recipe and sub millet flour for wheat flour and change the milk and butter to vegan choices. Arrowhead Mills makes great millet flour.To get started, roll each biscuit into a seven inch circle on a floured surface.Scoop some mashed potatoes that have been mixed with some veggies in the middle of the circle. You can add some Daiya cheese on top of the potatoes and some Organicville Ketchup and then top with a defrosted Sunshine Burger. Pull the outer edges of the biscuit dough over the burger to enclose the knish. Turn them over and place on a cookie sheet. Cut some air holes in the top and bake in a preheated 375 degree oven till browned, about 25 to 30 minutes. They look so awesome when they come out of the oven....Nice!</span></div></div></div></div>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-72365124089241449512011-10-02T16:17:00.000-07:002011-10-02T16:17:15.933-07:00<span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bUPAsx8V2nJT7my5eLNHz_IrmkTNPqegmEuAbBSpSajhegyIAQjexIkfaaCHG449Axt70Sr68GrucXpEpA9q4tCpr2nEIGoKnXV5JlH9zaSA1rzaXQZg_i3o5cpQtWzZFxMQBAZBqqY/s1600/kalesauscannellinisoup270265plum.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bUPAsx8V2nJT7my5eLNHz_IrmkTNPqegmEuAbBSpSajhegyIAQjexIkfaaCHG449Axt70Sr68GrucXpEpA9q4tCpr2nEIGoKnXV5JlH9zaSA1rzaXQZg_i3o5cpQtWzZFxMQBAZBqqY/s1600/kalesauscannellinisoup270265plum.jpg" /></span></a></div><span style="font-family: "Trebuchet MS", sans-serif;">Sausage, Cannellini and Kale Soup </span><a href="http://www.finecooking.com/"><span style="font-family: "Trebuchet MS", sans-serif;">www.finecooking.com/</span></a><br />
<span style="font-family: "Trebuchet MS", sans-serif;">This hearty Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1-1/2 Tbs. extra-virgin olive oil </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 medium yellow onion, finely chopped (1-1/2 cups) </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 medium carrot, peeled and finely chopped (3/4 cup) </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 medium celery stalk, finely chopped (3/4 cup) </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1-1/2 tsp. minced fresh rosemary </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 Tbs. tomato paste </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 large cloves garlic, minced (1 Tbs.) </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 quart homemade or lower-salt chicken or vegetable broth </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Two 15-oz. cans cannellini beans, rinsed and drained </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups) </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Parmigiano-Reggiano rind (1x3 inches; optional) </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1-1/2 tsp. cider vinegar </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Kosher salt and freshly ground black pepper </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2/3 lb. sweet or hot bulk Italian sausage, rolled into bite-size meatballs </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Heat 1 Tbs. of the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Meanwhile, heat the remaining 1/2 Tbs. oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage meatballs, sprinkle with a pinch of salt, and cook, stirring occasionally, until browned and cooked through, about 10 minutes.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add the sausage to the soup and bring to a simmer over medium-high heat. Cook 5 minutes more to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Variations</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">To serve 1 vegetarian and 3 meat lovers: Use vegetable broth for the soup. Reduce the sausage to 1/2 lb. and cook the meatballs in the same fashion. After stirring the cider vinegar into the soup and seasoning to taste, set aside 1-3/4 cups of the soup for the vegetarian before adding the meatballs.</span>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-59741685319583975972011-08-05T12:45:00.000-07:002011-08-06T09:15:48.897-07:00Salmorejo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62GSWBeHc_HALgpzHhutEcI-kvxJpeJspItDUi0UEDP-DOghKarcIebKY8eeMqyjEC4Eb6It1dgfmmUrTz7Tuw9BpQ-pGwbQ6HLZohNJVCd3xAwGC8qLwUSAPAqSj5wfAQmUabdspNNk/s1600/salmorejo460300plum.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62GSWBeHc_HALgpzHhutEcI-kvxJpeJspItDUi0UEDP-DOghKarcIebKY8eeMqyjEC4Eb6It1dgfmmUrTz7Tuw9BpQ-pGwbQ6HLZohNJVCd3xAwGC8qLwUSAPAqSj5wfAQmUabdspNNk/s640/salmorejo460300plum.jpg" t$="true" width="640" /></a></div>Salmorejo Bon Appétit Aug2011 Yield: 8 servings <a href="http://www.epicurious.com/">http://www.epicurious.com/</a><br />
3 pounds ripe halved tomatoes<br />
3 toasted, chopped 4x4x1/2" slices white sandwich bread<br />
1/4 cup toasted slivered almonds<br />
4 smashed garlic cloves<br />
1 teaspoon Sherry vinegar<br />
1/2 cup extra-virgin olive oil<br />
Salt<br />
Serrano ham or prosciutto, thinly sliced<br />
Chopped hard-boiled egg<br />
Squeeze seeds and pulp from 3 pound ripe halved tomatoes into a strainer set over a large bowl. Press solids to release as much liquid as possible; discard solids. Core and chop tomatoes; add to bowl. <br />
Combine 3 toasted, chopped 4x4x1/2" slices white sandwich bread, 1/4 cup toasted slivered almonds, and 4 smashed garlic cloves in a blender. Pulse until chopped. Add tomatoes with liquid to blender in batches, puréeing until very smooth. Add 1 teaspoon Sherry vinegar. With blender running, gradually add 1/2 cup extra-virgin olive oil. Purée until emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Season to taste again with salt and vinegar. <br />
Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto and chopped hard-boiled egg. Drizzle with more oil.<br />
<br />
<strong>Salmorejo</strong> is a cream consisting of tomato and bread, originating in Córdoba (Andalusia) in the south of Spain. It is made from tomatoes, bread, oil, garlic and vinegar. Normally, the tomatoes are skinned and then puréed with the other ingredients. The soup is served cold and garnished with diced Spanish Serrano ham and diced hard-boiled eggs. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIij4at8zDNp0ePlS9DhUHWJuO0SSjjQfLeYoM20lGjUJTd4b6YfJWT78M2sorl0v6dsKT6JP5aui54NYwH1YHIsLOw-0DHq1d7dbrQvksW6K6a1y71ue1zbRO8aa-QgLAmULsqCvasw/s1600/salmorejo.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIij4at8zDNp0ePlS9DhUHWJuO0SSjjQfLeYoM20lGjUJTd4b6YfJWT78M2sorl0v6dsKT6JP5aui54NYwH1YHIsLOw-0DHq1d7dbrQvksW6K6a1y71ue1zbRO8aa-QgLAmULsqCvasw/s200/salmorejo.jpg" t$="true" width="200" /></a><br />
It has a pink-orange appearance like gazpacho, but salmorejo is much thicker, because it includes more bread. In Andalusia it is known by several other names, including ardoria. Several variations exist in Andalucia; the following recipe is representative of the type of salmorejo served in any bar or home.<br />
photo courtesy <a href="http://www.thesaltyolive.com/">http://www.thesaltyolive.com/</a>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-25441873754757835292011-07-11T19:15:00.000-07:002011-07-11T19:18:02.427-07:00Pasta e Lenticchie, As time goes by<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfhINhLBvVjEJUSljngCYzKpvrZy2jIahvFag9zHb69St_17trHsk6vAtO39ooQr7Sa99gJfinxkhZ2TCzYOc9XryWwGqUPKfNlSEOjlO4X6b8FSn3nKPbz3wbNckE306nd8HLpSyUcU/s1600/pastaelenticchie500290aplum.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="370" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfhINhLBvVjEJUSljngCYzKpvrZy2jIahvFag9zHb69St_17trHsk6vAtO39ooQr7Sa99gJfinxkhZ2TCzYOc9XryWwGqUPKfNlSEOjlO4X6b8FSn3nKPbz3wbNckE306nd8HLpSyUcU/s640/pastaelenticchie500290aplum.jpg" width="640" /></a></div><br />
<div><span style="font-family: "Trebuchet MS", sans-serif;">Neapolitan Pasta with Lentils, serves 6</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">12 ounces green lentils</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/3 cup olive oil</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 cloves garlic</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">small bunch parsley, minced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3-4 canned tomatoes will work</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 teaspoon tomato paste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 pound small tubular pasta</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Salt and pepper to taste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Put the lentils in a pot with an inch or so of water to cover, and cook them slowly, covered, over a low flame for about 2 hours. In the meantime bring a second pot of water to a slow boil. When they're done (they'll be soft but not mushy) remove as much water as you can from the pot without removing the lentils, and replace it with the fresh boiling water. Add the oil, garlic (grated would be ideal), tomatoes, tomato paste, salt and pepper, and cook slowly for another half hour. Cook the pasta until it is half done separately, then drain it and add it to the lentil mixture, together with the parsley. By the time everything is done the soup should be almost dry.</span></div>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-77320913036483810562011-05-15T11:47:00.000-07:002011-05-15T11:47:47.875-07:00Peanut Butter Sriracha Cookies<strong>Peanut Butter Sriracha Cookies</strong> Yield: 5 dozen TheSugarPixie.net<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9L04D9hmSMRJuZX11-Lr4J3WDXfMNUpnm9TbMyR5Rapf-QqTF9WUkBdFj_6lOiD7wls5hKuGswp0MOBGnJwAcOw7FHkXSoBRNh4vn8IbGwiFk-oxfW5XxxbhF-6j13-1kWBYdgZ6cfj0/s1600/cookiepbsriracha.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="272" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9L04D9hmSMRJuZX11-Lr4J3WDXfMNUpnm9TbMyR5Rapf-QqTF9WUkBdFj_6lOiD7wls5hKuGswp0MOBGnJwAcOw7FHkXSoBRNh4vn8IbGwiFk-oxfW5XxxbhF-6j13-1kWBYdgZ6cfj0/s320/cookiepbsriracha.jpg" width="320" /></a><br />
1 cup Unsalted Butter (softened)<br />
1 1/2 cups Crunchy Peanut Butter<br />
1 cup Sugar<br />
1 cup Brown Sugar (packed)<br />
1/4 c Sriracha<br />
2 Eggs<br />
1 tsp Vanilla extract<br />
2 3/4 to 3 cups All-Purpose Flour (finished dough should be soft, but not sticky)<br />
1 teaspoon Baking Powder<br />
1/2 teaspoon Salt<br />
1 1/2 teaspoons baking soda<br />
Granulated sugar for dipping dough balls into.<br />
Optional: 1-2 cups Chocolate Chips to add to dough. Doesn’t change baking time.<br />
1.Cream together butter, peanut butter and sugars.<br />
2.Slowly add in sriracha, eggs and vanilla. Beat until combined.<br />
3.In another bowl mix together flour, baking powder, baking soda and salt.<br />
4.Gently mix flour into peanut butter mixture until well combined. Place batter into refrigerator for 1 hour to chill.<br />
5.Pre-heat oven to 375 degrees.<br />
6.Roll dough into approx 1″ sized balls or use a Medium sized cookie scoop/Size 40 – 1 1/2tbs portion. Dip the top of dough ball into granulated sugar and place onto cookie sheet.<br />
7.Flatten each ball with a fork, making a criss-cross pattern. Bake for 10 minutes or just until the cookies begin to brown. Do NOT over-bake!<br />
8.Cool on wire racks and enjoy!madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-88998571467940860992011-04-09T10:33:00.000-07:002011-04-09T10:33:44.219-07:00women carryin on like womenmadcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-91791806088003637592011-03-20T12:50:00.000-07:002011-04-02T08:50:27.642-07:00in pursuit of saving $: we'll think about it tomorrow risotto in mole sauce requires peanut butter and stuff. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tygQtbBrW0GuHuJppoKsdGlFXLob9cyiQk3MWCD5-4qIqsEpkIwGob-o_PQ4wfbfRYKHToC8JSVVd3d8OVgV3aztiNFq_662Knl3dN9MHhQ7CPbR202Im1lcPeiQq3xM1ydKhrZeztM/s1600/risottomolemarsala425255aaF2419blk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tygQtbBrW0GuHuJppoKsdGlFXLob9cyiQk3MWCD5-4qIqsEpkIwGob-o_PQ4wfbfRYKHToC8JSVVd3d8OVgV3aztiNFq_662Knl3dN9MHhQ7CPbR202Im1lcPeiQq3xM1ydKhrZeztM/s640/risottomolemarsala425255aaF2419blk.jpg" width="640" /></a></div><br />
didn't we do this last year? we have no peanut butter handy in pandora; we DO have cashews and unshelled almonds. we have working grinders and processors and electricity and running water and a sunny day; and half-a-mind. cashew butter? what's 2 think about.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyegyI-52u3hw2WVrms3H0kMh_gKAixDXei0oQL0FIbqJ8Z_taZFnihxxOcmS5B6CS0LwhqLdBP0hpkEOKu3jQ5_Yc0PsZG1vu27ZT2uKA3m4Vh2okBStce_Zx2K9zOGisDxjhc9skDRw/s1600/cashew425320plum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyegyI-52u3hw2WVrms3H0kMh_gKAixDXei0oQL0FIbqJ8Z_taZFnihxxOcmS5B6CS0LwhqLdBP0hpkEOKu3jQ5_Yc0PsZG1vu27ZT2uKA3m4Vh2okBStce_Zx2K9zOGisDxjhc9skDRw/s640/cashew425320plum.jpg" width="640" /></a></div>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-18560361180749168502011-03-17T19:15:00.000-07:002011-05-01T09:51:57.417-07:00O GIVE US A HOME<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PvufwJL8VTvcZ60EaleaBs4GmWhEF-Zc46N3mR8bFZrknuvec4fEnIe9Jc_j9OInXAk4vH8TMxd_k-I-ZXoT2A5Rn2GhVSp_TOa7R5xUXEbjWxb9FNlLmIkJ2jHWq8ZyJxNxU5QVi3I/s1600/eddie5827northridge425195plum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PvufwJL8VTvcZ60EaleaBs4GmWhEF-Zc46N3mR8bFZrknuvec4fEnIe9Jc_j9OInXAk4vH8TMxd_k-I-ZXoT2A5Rn2GhVSp_TOa7R5xUXEbjWxb9FNlLmIkJ2jHWq8ZyJxNxU5QVi3I/s640/eddie5827northridge425195plum.jpg" width="640" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">O GIVE US A HOME</span>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-90795962972139665612011-03-12T16:04:00.000-08:002011-03-12T16:04:44.178-08:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqgM3bC7aZDwkWDkANHfqNbSJ9JuOW4GcBz-FJmaJ5RK4_N2LYwXc_I2EzJ5ujY4kQyrUxLb6r1v6S_fnw09uD9dvrvaBnvJu5PILTn1O6sTCGC8zxrzs2DMdNxv6LTopVpgJJzXkVz0/s1600/dogclancy480640a.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqgM3bC7aZDwkWDkANHfqNbSJ9JuOW4GcBz-FJmaJ5RK4_N2LYwXc_I2EzJ5ujY4kQyrUxLb6r1v6S_fnw09uD9dvrvaBnvJu5PILTn1O6sTCGC8zxrzs2DMdNxv6LTopVpgJJzXkVz0/s400/dogclancy480640a.jpg" width="300" /></a></div><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7au-nRZd7DiQQw6aJJh3bMN3tK7ndnWE48cnJ9IeXN85uu8hG5RdzWEOs_XdtfHVt7mvRJID0ee0gWZye-lAuFqcyGOOYwGwGgWw16MgmFde8FubV9Nq5_WYQgGmr2F9T41NXbYTOvQL/s1600-h/0dogclancy480640.jpg"></a><br />
<div><span style="font-size: 180%;">DOGSMILE</span>.</div><div><span style="font-family: georgia; font-size: 180%;"><em>Catsdon't</em></span>.</div><div>in love again. so i meet and greet at the parking garage. this one is different. i met him 'when'. he worked as a shill@ the parking garage. for god's sake. <strong>clancy</strong>.seriously: (see what they do 2 attract me?)</div></div>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-28209228660701827042011-03-05T07:25:00.000-08:002011-03-19T12:13:42.350-07:00Cold Soba Noodles with Ginger-Peanut Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvRmU0re870ry_53dqqfhHXrctdDna4myewwRqpPawqCbY90WGAhhSDeQNBz9RHoFQB1hJA9XuMDS35GQA_Tf3x1eBVju40ufi2-PH_MdMv0hkfspjDzXHZoi_ur3wop-oLNJMDaOAow/s1600/noodlecoldsobagingerpeanutsauce420255mirplum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvRmU0re870ry_53dqqfhHXrctdDna4myewwRqpPawqCbY90WGAhhSDeQNBz9RHoFQB1hJA9XuMDS35GQA_Tf3x1eBVju40ufi2-PH_MdMv0hkfspjDzXHZoi_ur3wop-oLNJMDaOAow/s640/noodlecoldsobagingerpeanutsauce420255mirplum.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GB3kiHdTn3g9aq77ZnON1n2P1G37Noy3vlr-YkF826RpqlxVNMAgS1yooSH2cfWUZpix-R7u1GER6_vXg1Wl5-BIREWoQuTExuWdhUB51tqLT9d5DDEFjGM7s6v-LrWkKFTh7ctIVhY/s1600/nonutspeabutterontoast300380plum.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GB3kiHdTn3g9aq77ZnON1n2P1G37Noy3vlr-YkF826RpqlxVNMAgS1yooSH2cfWUZpix-R7u1GER6_vXg1Wl5-BIREWoQuTExuWdhUB51tqLT9d5DDEFjGM7s6v-LrWkKFTh7ctIVhY/s320/nonutspeabutterontoast300380plum.jpg" width="252" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="color: #b45f06;">Soba Noodles</span></strong> <a href="http://www.thepioneerwoman.com/"><strong><span style="font-size: x-small;">www.thepioneerwoman.com</span></strong></a><br />
•4 ounces, weight Soba Noodles (1 Bundle)<br />
•¼ cups Chopped Green Onions<br />
•1 Tablespoon Peanut Butter<br />
•1-½ Tablespoon Toasted Sesame Oil<br />
•1-½ Tablespoon Rice Wine Vinegar<br />
•1 Tablespoon Soy Sauce<br />
•1 teaspoon Freshly Grated Ginger<br />
•½ teaspoons Sugar<br />
•¼ teaspoons Salt<br />
•1 teaspoon Sesame Seeds<br />
1. Cook noodles in boiling water until tender. Remove immediately and place in an ice bath to stop cooking and shock the noodles. Drain and set aside in a bowl.<br />
2. In a small bowl, combine the peanut butter, sesame oil, soy sauce, vinegar, ginger, sugar, and salt; use a whisk to combine. Pour sauce over the noodles, add onions and sesame seeds, and mix well to combine.</span>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-29360461237352013812011-02-22T18:33:00.000-08:002011-02-22T18:33:06.629-08:00<div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzB7VcEvQ-utWMKgcjy-cXFLZTMr9PoCD5xiZHGTd4M-q-eqSUZD80T50oNCM8LtGhgaMLvBhkPamxk4d7TVIu8GhS2ZdeA_oUukP_XqiRpIlDPm9s3c1bp0-oabZJCAgwhr4UFwdDXg/s1600/cakewackymicro325345finplum.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzB7VcEvQ-utWMKgcjy-cXFLZTMr9PoCD5xiZHGTd4M-q-eqSUZD80T50oNCM8LtGhgaMLvBhkPamxk4d7TVIu8GhS2ZdeA_oUukP_XqiRpIlDPm9s3c1bp0-oabZJCAgwhr4UFwdDXg/s320/cakewackymicro325345finplum.jpg" width="301" /></a></div><span style="font-family: trebuchet ms; font-size: 180%;">we</span></div><div><em><span style="font-family: georgia;">crave</span></em></div><div>stuff.</div><div>thatwecan't.</div><div>makeinour.</div><div>microwave.</div><div>:::yesWECAN.</div><div>:::photocakes are good enuf.</div><div>: <a href="http://www.photofrost.com/">photofrost</a> ::: too ambitious? too costly? we'll explore.</div><div>: in that spirit we do succubi science project:::</div><div>1 cup devil's food cake mix (ancient)</div><div>1 tbsp cocoa</div><div>dash vinegar</div><div>dash eggology white (ancient)</div><div>dash sriracha</div><div>enuf marsala 2 create cake batter.</div><div>microwave for 30 sec intervals @ medhi. well.</div>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-43671343947594635802011-02-18T09:21:00.000-08:002011-03-10T21:05:40.114-08:00Romesco Mayo; Cashew Cheddar Cheeze Spread<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvze1Qm8kFkXO9n79gTGFW8FLXcIpSg24MMTZ9xImRB2be-6gFYZQiTv7-mRC6cX_pkPhIY256W2EaZ9F5J1dvM4AVqpzQF5VRsZrT1zaEF4muzy1V4xQXOnZvqROcdxqQMr9WUyZ8ABI/s1600/mayoredpepcashew245555plum.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvze1Qm8kFkXO9n79gTGFW8FLXcIpSg24MMTZ9xImRB2be-6gFYZQiTv7-mRC6cX_pkPhIY256W2EaZ9F5J1dvM4AVqpzQF5VRsZrT1zaEF4muzy1V4xQXOnZvqROcdxqQMr9WUyZ8ABI/s400/mayoredpepcashew245555plum.jpg" width="175" /></a></div><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDepgad5p2GfM9Y-tMcwsEYGfOppnoYTd98TwpjPpbIgDjKrPTR0W44dK2qQP6qXFQIXVEB7RqZIBwEwmi5rTVSVfO-wRk1Dy7bw9eYdryW30F8qKeqqWMJpNVkdlIBzQCx9g0pY1i0E/s1600/0mayoredpepper245245plum.jpg"></a><strong>Romesco Mayo </strong><a href="http://www.tastebook.com/"><strong>tastebook.com</strong></a><br />
<div style="text-align: left;">3 tablespoons olive oil</div><div style="text-align: left;">1 large clov garlic, thinly sliced</div><div style="text-align: left;">¼ cup blanched almonds, coarsely chopped</div><div style="text-align: left;">1 small onion, slivered</div><div style="text-align: left;">1 red bell pepper, chopped</div><div style="text-align: left;">1 cup ripe diced plum tomatoes</div><div style="text-align: left;">1 tablespoon orange zest</div><div style="text-align: left;">3 tablespoons fresh orange juice</div><div style="text-align: left;">salt and pepper</div><div style="text-align: left;">1 cup mayonnaise or Miracle Whip</div><div style="text-align: left;">Heat the oil in a saucepan over low heat. Add the garlic and cook until pale golden; remove garlic and set aside. Place almonds in the pan, raise the heat slightly and cook, stirring, for 3 minutes or until golden; add to the garlic. Add onion and bell pepper; stir over low heat for 15 minutes. Add tomatoes, orange zest, orange juice, salt and pepper; cook 5 minutes. Add reserved garlic and almonds; cook 2 minutes more. Remove from heat; cool. Puree and stir into the mayonnaise. Refrigerate, coved, until time to use.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiPB5HNCTMM-8jkzvfs6e3XEtgt9Y8j4DADIUUQK0RzeM8eap_rZJLqe_uEUNC7Xw3PYnrsLV8ZgPanU4Tki2bjCLZDKhvUSnwl10tKuMKLpWSB1OvN-4VU0VzCQOdtHe9HhWvpmdmMRk/s1600/0bar704plum10solid.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINBucQ36tpYWBIkqxzuJmcuRlCfnd3VjCqooatxzBHMPWtxTtT60kQFpHYkf8dTdG1Xuf6RSGkOl245-7mtF_30tylIOY9YKtLXIc98lLqcTw-oKUIQEBZp6z-MiMNqDN9g6TFUo7BnE/s1600/0cashewredbellparsley354347a.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5508647283863508466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINBucQ36tpYWBIkqxzuJmcuRlCfnd3VjCqooatxzBHMPWtxTtT60kQFpHYkf8dTdG1Xuf6RSGkOl245-7mtF_30tylIOY9YKtLXIc98lLqcTw-oKUIQEBZp6z-MiMNqDN9g6TFUo7BnE/s200/0cashewredbellparsley354347a.jpg" style="cursor: hand; float: left; height: 196px; margin: 0px 10px 10px 0px; width: 200px;" /></a> <br />
<div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHIfeUp4eU0tKey4KPt6bJMysju1LW8i8hpYChsnu1CeU28I0ECLlTdOIhT2b0UDwa8L8LMgTRHbYJJZZATBUW6-8hZujpkNgcQwmVXKNSSG10osCzbjY1s4zGwKQtM9671ul5-mzgdU/s1600/0cashewredbellparsley500375b.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5508646413410103634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHIfeUp4eU0tKey4KPt6bJMysju1LW8i8hpYChsnu1CeU28I0ECLlTdOIhT2b0UDwa8L8LMgTRHbYJJZZATBUW6-8hZujpkNgcQwmVXKNSSG10osCzbjY1s4zGwKQtM9671ul5-mzgdU/s200/0cashewredbellparsley500375b.jpg" style="cursor: hand; float: right; height: 150px; margin: 0px 0px 10px 10px; width: 200px;" /></a><br />
<div><div><div><a href="http://www.flickr.com/photos/53047947@N00/2683236279/" title="0cashewredbellparsley640 by madcache, on Flickr"><img alt="0cashewredbellparsley640" height="375" src="http://farm4.static.flickr.com/3110/2683236279_598ffd8d0a.jpg" width="500" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNC7ibYBJuBrYMK4IUZjDWyiUn3mT4X3hL54int7LCMq7nljr5XYlOa_vKgOAyBAQOK9TX_EjjJUojersrzT5UCF4Z3MAkfD7D2KgqjwmCPmCBUAS45ssJcAEDf767h5SITYM_nTuLuDY/s1600/0cashewchedcheeze.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5508035750463661394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNC7ibYBJuBrYMK4IUZjDWyiUn3mT4X3hL54int7LCMq7nljr5XYlOa_vKgOAyBAQOK9TX_EjjJUojersrzT5UCF4Z3MAkfD7D2KgqjwmCPmCBUAS45ssJcAEDf767h5SITYM_nTuLuDY/s200/0cashewchedcheeze.jpg" style="cursor: hand; float: left; height: 162px; margin: 0px 10px 10px 0px; width: 200px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ZQcuvknAGJgvGvwPHQRSjBC_P2TAhQzdrraSif0kuFkN5bbbRh-k4jWp4giuJ4779tbQhR7mGro8E25_GcACfZdeMlR_IvPxXQBX5RR-HgKD_0ehOLt19rpwlb295MQX5J3ERtM0IXc/s1600/0cashewchedcheezegrillsand.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5508035519121649570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ZQcuvknAGJgvGvwPHQRSjBC_P2TAhQzdrraSif0kuFkN5bbbRh-k4jWp4giuJ4779tbQhR7mGro8E25_GcACfZdeMlR_IvPxXQBX5RR-HgKD_0ehOLt19rpwlb295MQX5J3ERtM0IXc/s200/0cashewchedcheezegrillsand.jpg" style="cursor: hand; float: right; height: 173px; margin: 0px 0px 10px 10px; width: 200px;" /></a><br />
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<div><strong>CASHEW CHEDDAR CHEEZE</strong> <a href="http://theveganronin.blogspot.com/"><strong>theveganronin.blogspot</strong></a> </div><div>1 C raw cashews, soaked 1 – 2 hrs., and drained</div><div>1/3 lg orange (or red) bell pepper</div><div>Juice of 1 lemon</div><div>1 t onion powder</div><div>1/2 t sea salt</div><div>1 T chili seasoning, or to taste (optional)Water to just cover cashews ***Pour in a little at a time, this is WAY too much water.* Combine all ingredients in the VitaMix (or a high-speed blender) and process until smooth.* Refrigerate for up to 1 week.It is best the next day I think, when the flavors have time to develop. Fresh, it still has a taste of cashews, but then the sharpness of the "cheddar cheeze" hits you. Yum. It has the texture of hummus, and is just as good on crackers and carrot sticks!It may be blasphemy to put a raw spread on a cooked food, but it's still delicious! I saved some to put on a grilled cheeze. Of course it's not ooey-gooey since it is a spread, but it has great flavor and you can pile it on because it is way healthier than the processed fake-cheezes.</div></div></div></div></div></div></div></div></div>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-2231692943891949902011-02-12T09:10:00.000-08:002011-02-18T09:36:18.405-08:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqunOaGnBuVdkqHpD1Wc68NrJnZ62tti55J5j3T5BsKrNmRki6ug8h92trAVk1cHn-wtRia9A7rWerjyLr_nmcpVfxCmzazfXFzDzpL_yOwXxx_GKy7jTZEmgrpS9Eis5dioZSMj-OGec/s1600/pastafettucinecashewcream300325plum.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqunOaGnBuVdkqHpD1Wc68NrJnZ62tti55J5j3T5BsKrNmRki6ug8h92trAVk1cHn-wtRia9A7rWerjyLr_nmcpVfxCmzazfXFzDzpL_yOwXxx_GKy7jTZEmgrpS9Eis5dioZSMj-OGec/s320/pastafettucinecashewcream300325plum.jpg" width="295" /></a></div>Fettuccine with Cashew Cream Yield: 4 servings Cooking Light <br />
1/2 cup roasted cashews<br />
1 1/4 cups water<br />
Cooking spray<br />
3 garlic cloves, minced<br />
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)<br />
1/4 cup (1 ounce) grated fresh Parmesan cheese<br />
1/4 teaspoon freshly ground black pepper<br />
1/8 teaspoon salt<br />
Place cashews in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. With processor on, add water; process until smooth, scraping sides of bowl once.<br />
Place cashew cream in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally with a whisk. Reduce heat; simmer 1 minute or until cream is thick.<br />
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Stir in cashew cream, pasta, cheese, pepper, and salt; cook until thoroughly heated.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjft82p1Wg1p5l3QftaKnJnYSjdymeYG-bOS93lAN64b_AHX_vId0u4nhh6r0mzxPgCzPTPC_Mc7XsZBMOKM1ajuK0erOems7qR6lC8Kq91rADbXIN2boLYk7WCovgi_ic5BCmrTWdpOdA/s1600/0ricejasminepurplecoconut.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5522901369216616770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjft82p1Wg1p5l3QftaKnJnYSjdymeYG-bOS93lAN64b_AHX_vId0u4nhh6r0mzxPgCzPTPC_Mc7XsZBMOKM1ajuK0erOems7qR6lC8Kq91rADbXIN2boLYk7WCovgi_ic5BCmrTWdpOdA/s400/0ricejasminepurplecoconut.jpg" style="cursor: hand; float: left; height: 350px; margin: 0px 10px 10px 0px; width: 305px;" /></a><br />
<div><strong>Purple Jasmine Coconut Rice</strong> Serves 4 to 6. <a href="http://www.101cookbooks.com/"><strong>101cookbooks</strong></a>2 cups purple jasmine rice (or substitute white jasmine rice)1 cup unsweetened coconut milk (don't use lite)1 1/2 cups water1 teaspoon fine grain sea salt4 medium shallots, thinly sliced1/4 cup unsalted butterA handful of cashews, chopped and toastedStart by rinsing the rice. You can do this by putting the rice in the thick-bottomed pan it is going to cook in. Fill the pot halfway with water, swish the rice around (the water will get cloudy), and pour out the cloudy water. Repeat 3 times. The water might still be a bit cloudy, and that is o.k.To the rinsed (and drained) rice add the coconut milk, water, and salt. Stir to combine. Place the pot over medium high heat and bring the liquid to a boil (uncovered). Stir often to prevent the rice from scorching down at the bottom of the pot. Once the liquid comes to a boil reduce the heat to a low, low simmer, cover the pot tightly with a lid. Cook for about 15- 20 more minutes (resisting the urge to peek). Remove from heat (still covered!), and let the rice steam for another 10-15.While the rice is cooking cook up the shallots in a small frying pan over medium to medium-high heat. Too hot and you'll burn the butter instead of browning it. Add the butter to the pan, then stir in the shallots and a couple pinches of salt. Stir every few minutes letting the shallots brown increasingly until they are dark in color. Transfer to a paper towel until ready to use.I fluff the rice in the pot so I don't completely dirty up the edges of my serving bowl or platter. Transfer the rice to desired serving vessel and sprinkle with cashews and the crispy shallots.</div><div>microwave.</div>BLACKRICE.<br />
forbidden.<br />
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<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsA9SBNAg9OisAzPeHFGOPhokLtqtYy4bOVizB00OlWpbErZ0yMSnFoqGXG5u6wE4FDfTUoOwr-X80ZmN60IrQJjnJ4ilR9VtQTnA7HwmuHHCAf9_cA4JQOg9ClUF4X9nEilD9podpm62/s1600-h/0crepeblackforbiddenrice242484plum.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5360215675984129058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsA9SBNAg9OisAzPeHFGOPhokLtqtYy4bOVizB00OlWpbErZ0yMSnFoqGXG5u6wE4FDfTUoOwr-X80ZmN60IrQJjnJ4ilR9VtQTnA7HwmuHHCAf9_cA4JQOg9ClUF4X9nEilD9podpm62/s400/0crepeblackforbiddenrice242484plum.jpg" style="cursor: hand; float: left; height: 400px; margin: 0px 10px 10px 0px; width: 200px;" /></a>::: sometimes it works sometimes it doesn't. after triumph with microwave jasmine rice we were empowered.let's do forbidden black rice today:::1/3 cup black rice2/3 cup tap waterwe used same glass guy (lightly sprayed w pam). hi 10mins uncovered. hi 3mins covered. we a<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Qk_cA7yA163g5BHolLAGKmj92FYw3poMdkLT4FctZKAt-0Yc9h1s9AeHRkD1bnWvu19iLKTc83EGbQ6XfFQKIQZj0eelsrH3AlW7-iDjJ0nZeb36ewYZQwG5YTdn0di862m0kRyIjHb5/s1600-h/0gemicrowave.jpg"></a>dded 1/3 cup more water. hi 3mins uncovered; hi 3mins covered. :::the process is becoming tiresome: we add another 1/3 cup water; hi 6mins uncovered.this project requires more research. </div>Forbidden Rice Flour Crepes with Seafood Sauce <a href="http://barefootmeg.multiply.com/recipes/item/7">http://barefootmeg.multiply.com/recipes/item/7</a> <br />
<div><div class="separator" style="clear: both; text-align: center;"></div>I recently bought some Forbidden Black Rice Flour </div>it was on sale and I couldn't pass it up for 59 cents a bag). I decided to try out one of the recipes on the back of the bag for "Sizzling Rice Crepes." The crepes were delicious, but they were crying out for something to go on top of them. So I tried making them again today and asked my husband what he thought. I was thinking that a shrimp sauce (like the shrimp sauce at Ti Couz in San Francisco) would be perfect, but I didn't have any shrimp on hand. So Rob recommended a salmon sauce.So I include here the recipe for the crepes and the salmon sauce and I'll add the shrimp sauce when I give it a go.Crepes:1 c. Forbidden Rice Flour2 T. cornstarch1/2 t. sugar1/2 t. salt1/2 c. coconut milk3/4 c. water (i used milk instead)Salmon Sauce:1 c. chicken or veggie bouillion (i used veggie with no salt added)1/4 c. flour (i used ground hard red wheat)1/4 c. heavy cream2 t. curry powder1 t. salt (or more)about 1/4 c. tomato paste1/2 c. milk (to thin it out a tad)1 can wild salmon (farmed salmon is bad for other salmon and for the earth)Crepes: Mix together all of the ingredients and cook over medium heat on a buttered skillet. Cook about 2 minutes on the first side and 1 minute or so on the other.Sauce: I just mixed everything together over medium heat then spooned it over finished crepes.Adjustments that I'm hoping to make in the future:I'd like to replace the salmon with shrimp. I also want to have a fresh salsa to toss on top -- probably just tomatoes and green onions -- to give it another texture.madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-22297572796653310332011-01-31T10:17:00.000-08:002011-01-31T10:17:55.826-08:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ujKvcaxQag9ufzb1pJMNR7ET9MJLdmYV9IoK_PA1nmDs2TCZmPHJeNKbPV4C7UO_EMcenf9jdtDCca4Q5inXlhww-5qhUGonjUeyRa66PBcBq-uyeo0OH5ABmtaTqyLzCEYblBSzV1Q/s1600/pastaelenticchie300375plum.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ujKvcaxQag9ufzb1pJMNR7ET9MJLdmYV9IoK_PA1nmDs2TCZmPHJeNKbPV4C7UO_EMcenf9jdtDCca4Q5inXlhww-5qhUGonjUeyRa66PBcBq-uyeo0OH5ABmtaTqyLzCEYblBSzV1Q/s320/pastaelenticchie300375plum.jpg" width="256" /></a></div><strong>Neapolitan Pasta with Lentils</strong><span style="font-size: x-small;"> serves 6</span> <br />
12 ounces green lentils <br />
1/3 cup olive oil <br />
3 cloves garlic <br />
small bunch parsley, minced <br />
3-4 canned tomatoes <br />
1 teaspoon tomato paste <br />
1 pound small tubular pasta<br />
Salt and pepper to taste<br />
Put the lentils in a pot with an inch or so of water to cover, and cook them slowly, covered, over a low flame for about 2 hours. In the meantime bring a second pot of water to a slow boil. When they're done (they'll be soft but not mushy) remove as much water as you can from the pot without removing the lentils, and replace it with the fresh boiling water. Add the oil, garlic (grated would be ideal), tomatoes, tomato paste, salt and pepper, and cook slowly for another half hour. Cook the pasta until it is half done separately, then drain it and add it to the lentil mixture, together with the parsley. By the time everything is done the soup should be almost dry.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGojxnbqtrOXWezCDKVU-0oFiBR1RYh1Ef3hEBgZ9LajmfSF9LC55_9KQhSy9s7V8XsPfVOABh4Nbo_iSY0n2Obf3a-oPKXgkTdx_ydMJCssyhJ0vZDsCQjlRU0xlo5x1VlpXWakYJik/s1600/lentilricemushrmtimbale.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGojxnbqtrOXWezCDKVU-0oFiBR1RYh1Ef3hEBgZ9LajmfSF9LC55_9KQhSy9s7V8XsPfVOABh4Nbo_iSY0n2Obf3a-oPKXgkTdx_ydMJCssyhJ0vZDsCQjlRU0xlo5x1VlpXWakYJik/s1600/lentilricemushrmtimbale.jpg" /></a></div><br />
<strong>Mushroom, Lentil, and Wild Rice Timbales</strong> Makes 6 servings. blog.fatfreevegan.com/<br />
These timbales also make a delicious appetizer spread on crackers.<br />
1 large onion, finely chopped<br />
2 large slices bread (may be gluten-free)<br />
2 cups mushrooms, quartered (about 10 large)<br />
1/2 cup silken tofu (light, firm or extra-firm Mori-Nu, preferred)<br />
3 cloves garlic, quartered<br />
1 tablespoon sherry<br />
2 tablespoons water<br />
1 cup lentils, cooked<br />
1 tablespoon tomato paste<br />
1/4 teaspoon minced fresh rosemary<br />
1/2 teaspoon dried thyme<br />
1/2 teaspoon rubbed sage<br />
3 tablespoons cornstarch, or arrowroot<br />
1 teaspoon salt<br />
1 cup wild rice, cooked<br />
salt and freshly ground black pepper<br />
sliced mushrooms for garnish (optional)<br />
Make ahead: 1 cup cooked lentils (from about 1/2 cup dried) and 1 cup wild rice (about 1/2 cup before cooking)<br />
Preheat oven to 350F. Spray 6 ramekins with canola oil or cooking spray and have ready a large baking pan that will hold them (9×13-inch should work). Place one nice-looking mushroom slice in the bottom of each ramekin, if desired.<br />
Saute the onion in a non-stick pan until it begins to brown. Set aside.<br />
Place the bread in a food processor and pulse until it turns to crumbs. Add the mushrooms, tofu, garlic, sherry, and water and blend until fairly smooth. Add the lentils and process again until smooth. Add the tomato paste, herbs, cornstarch, and salt and process until well-blended. Add the onions to the processor and pulse to include them but do not over-process (you want them to retain some texture.)<br />
Scrape the contents of the food processor into a bowl and add the cooked wild rice. Season with salt and black pepper to taste.<br />
Divide the mixture among the oiled ramekins and smooth the tops with a spoon. Set the ramekins in the large baking dish and add hot water to the dish, taking care not to splash it into the ramekins.<br />
Bake, uncovered, until tops are brown and crusty and middles seem moderately firm when pressed with a finger–about 45-50 minutes. Remove from the oven and allow to cool for 10 minutes. Run a thin knife around the edges and invert the ramekins onto serving plates. Serve with your favorite mushroom gravy (or see mine below).<br />
Note: If you plan to serve these later, keep the timbales in the ramekins, covered, and reheat in their water bath for about 10 minutes. Or (it’s heresy to say this, but) microwave each one for about a minute before serving.<br />
Impromptu Mushroom Gravy<br />
My mushroom gravy is always an ad lib affair; I don’t think I ever make it the same way twice. Here’s the basic recipe, but the amounts of herbs should be adjusted as necessary. This time I kept them light so that they didn’t compete with the timbales’ seasoning.<br />
1/2 onion, minced<br />
10 mushrooms, sliced<br />
2 cloves garlic, minced<br />
2 cups vegetable broth<br />
1/2 teaspoon thyme<br />
1/4 teaspoon rubbed sage<br />
1 tablespoon nutritional yeast<br />
1 teaspoon sherry (optional)<br />
1 tablespoon soy sauce<br />
2 tablespoons unbleached flour (substitute with arrowroot for gluten-free)<br />
1/4 cup plain soymilk<br />
salt and freshly ground black pepper, to taste<br />
In a medium-sized non-stick saucepan, saute the onion until light brown, about 10 minutes. Add the mushrooms and 1 tablespoon of water, and cook for another 3 minutes. Add the garlic, and cook, stirring, for another minute.<br />
Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl, whisk or blend (with a hand blender) the soymilk and flour together until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-23569295801642458472011-01-30T16:24:00.000-08:002011-01-30T16:24:54.504-08:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYTLZp7nqGcIDBzz7tF419zrypyLQ3xmUL9s6bGjNA_-3F_el5ckFsNyA55NdSGoEmcdQl8FfyaSjVizzSpELtyZRhbrZKQgmoit7O214EXL1425cBxL0P0cMnbUamb8pI4Mhy7xHn4c/s1600/ricetricolored.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYTLZp7nqGcIDBzz7tF419zrypyLQ3xmUL9s6bGjNA_-3F_el5ckFsNyA55NdSGoEmcdQl8FfyaSjVizzSpELtyZRhbrZKQgmoit7O214EXL1425cBxL0P0cMnbUamb8pI4Mhy7xHn4c/s320/ricetricolored.jpg" width="288" /></a></div><strong>Tricoloured Spiced Rice</strong> (Tirange Chawal) mydiversekitchen.com<br />
For the saffron/ orange coloured rice:<br />
1 cup basmati rice (and 1/2 tsp oil to fry the rice)<br />
salt to taste<br />
1 1/2 tsp oil<br />
3 big carrots, steam cooked<br />
2 tomatoes, chopped<br />
1/4 tsp turmeric powder<br />
2 tsp sambhar powder <br />
For the white coloured rice:<br />
1 cup basmati rice (and 1/2 tsp oil to fry the rice)<br />
salt to taste<br />
1 cup thick coconut milk<br />
1 1/2 tsp cumin seeds, lightly roasted/ toasted<br />
For the green coloured rice:<br />
1 cup basmati rice (and 1/2 tsp oil to fry the rice)<br />
salt to taste<br />
2 onions, chopped<br />
1 tsp garlic paste<br />
1 tsp ginger paste<br />
2 tbsp freshly scraped coconut<br />
8 to 10 mint leaves<br />
about 1/2 cup chopped coriander leaves<br />
1 or 2 green chillies<br />
1 1/2 tsp white poppy seeds (khus khus)<br />
1 1/2 tsp oil<br />
1 tsp garam masala<br />
I cooked my rice in a pressure cooker, one cup of rice in each container, in three separate containers at the same time. You may cook the rice according to your method of preference.<br />
It is better to keep the 3 cups of rice separate while cooking, as it will ensure equal quantities of the different coloured rice varieties.<br />
In a pan, put the 1/2 tsp oil and stir-fry 1 cup of rice on medium heat for about a minute just till the rice starts turning whiter. Take it off the heat and put it into the container in which it is to be cooked.<br />
Repeat this with the other two cups of rice.<br />
Now it is time to cook the rice. You would have three containers with 1 cup stir-fried rice in each.<br />
To the first container, add 2 cups of water and about 1 tsp of salt, or to your taste and stir well. Do the same to the next container of rice.<br />
To the third container, add the salt, cumin seeds, 1 cup of water and the coconut milk and mix well. This will be the white coloured rice. Of course, the cumin seeds will give the rice a slightly off-white tinge.<br />
Place the 3 containers in the pressure cooker and cook till just done. The grains should be whole and separate.<br />
When it is done, take the rice out and spread the each container of rice on a separate plate. Use a fork to fluff up the rice a bit, to ensure that the grains separate without breaking. Allow the rice to cool a bit. If the rice cools completely, it will be difficult to layer, mould it and have it keep its shape.<br />
While the rice is cooking make the spice pastes to colour and flavour the rice. <br />
The white coloured coconut milk rice is done and needs no further cooking.<br />
To make the saffron/ orange coloured rice, start by puréeing the cooked carrot and tomatoes till smooth. Heat the 1 1/2 tsp oil in a pan and add the turmeric powder and the sambhar powder and stir a couple of times. Add the carrot-tomato purée and cook for a couple of minutes till done. <br />
Pour this cooked paste on one plate of still warm rice and using the fork, mix till the rice is uniformly orange in colour. Take care to see the rice doesn’t get broken and mushy.<br />
To make the green coloured rice, Put the chopped onions, garlic paste, ginger paste, coconut, mint leaves, chopped coriander leaves, green chillies and the poppy seeds in a blender and purée till smooth.<br />
Heat the oil in a pan, add the garam masala and stir a couple of times and then add the green paste. Cook over medium heat for 2 to 3 minutes till the raw smell disappears. <br />
Pour this cooked paste on one plate of still warm rice and using the fork, mix till the rice is uniformly orange in colour. Take care to see the rice doesn’t get broken and mushy.<br />
You can now layer the three different coloured rices together. If you are layering it in a large dish, grease the dish first. Then remember to put the orange rice at the bottom, then the white rice and lastly the green rice.<br />
Press each layer down well before adding the next. Cover the dish with your serving plate, and slowly invert the dish onto it. Tap the dish gently and the rice should turn out onto the plate, orange layer on top.<br />
If you are making single serves, grease your ring mould and then place on the serving plate. Starting with the green coloured rice, firmly pack equal amounts of the three different coloured rice one after the other into the ring mould.<br />
Using the back of a spoon, slowly press down the rice while lifting the ring mould off the plate. Repeat for as many servings as required.<br />
This recipe should serve 8 to 10 depending on serving size. Serve the rice with plain yogurt or raita or a mango salsa, Indian style pickles, and pappads or potato crisps.madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-65964888064341675192011-01-30T14:50:00.000-08:002011-01-30T14:52:18.035-08:00<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhe9FfslV4JCAJkpxq7IupMTlKZ2OoqS_2fYn0VIE98EcWTX0MROJr08EnVWPSVpDOSq10LSeI0SIObE6-VDRw9sbB0BlPKU8MFGaR_y5aGQ9-WustAYCXXr9KnIkooVLE2H6jc5lfpG4/s1600/polentacheddarbbqshrimp.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhe9FfslV4JCAJkpxq7IupMTlKZ2OoqS_2fYn0VIE98EcWTX0MROJr08EnVWPSVpDOSq10LSeI0SIObE6-VDRw9sbB0BlPKU8MFGaR_y5aGQ9-WustAYCXXr9KnIkooVLE2H6jc5lfpG4/s320/polentacheddarbbqshrimp.jpg" width="320" /></a></div>Spicy Barbecue Shrimp; Cheddar Cheese Polenta<br />
1 cup Polenta<br />
1 yellow onion, diced<br />
1 green pepper, sliced in thin strips<br />
3 cloves garlic, minced<br />
2 tablespoons Olive oil<br />
1-2 tablespoons Creole seasoning, depending on how hot you like it (Emeril's Creole/Bayou<br />
Blast seasoning or recipe to follow)<br />
1 and 1/ 2 cups Barbecue Sauce (like Jack Daniels)<br />
1 and 1/2 pounds of medium or large shrimp, cleaned<br />
2 tablespoons Butter<br />
2 cups Extra Sharp Cheddar Cheese, shredded<br />
1. Cook Polenta according to package directions.<br />
2. While the Polenta is cooking saute the onion, green pepper, and seasoning in oil in a large<br />
saute pan on low heat until tender. Add garlic and saute until fragrant.<br />
3. Turn heat up to medium-high and add barbecue sauce and shrimp. Cook until shrimp start to curl. Remove from heat.<br />
4. When the Polenta is finished cooking add the butter and cheddar whisking until melted.<br />
5. Serve the shrimp over a generous helping of Polenta.<br />
Seasoning Mix<br />
(adapted from Emeril)<br />
1 tablespoon Paprika<br />
1 teaspoon Salt<br />
1 teaspoon Garlic powder<br />
1 teaspoon black pepper<br />
1 and ½ teaspoon onion powder<br />
2 teaspoons cayenne or 1 and 1/2 teaspoon Peperoncino<br />
1 and ½ teaspoon oregano<br />
1 and ½ teaspoon thyme<br />
Mix well in a small bowl. Store in a covered container<br />
cinnamonspiceandeverythingnice.com<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEs2q0cA38onsdMfN0KfgU7CCuMIHhUV_szgsbqH3SDH8Csg_W-8SpxyJeW35nRcF1iwxJEYr2k4WhLNuKbhzjRQfHrxz-HUhB6zw8_cooxvTchP66BpNSdndES0EmghofSRrhd-rdF0/s1600/polentafriedsticksagewmsonoma.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="315" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEs2q0cA38onsdMfN0KfgU7CCuMIHhUV_szgsbqH3SDH8Csg_W-8SpxyJeW35nRcF1iwxJEYr2k4WhLNuKbhzjRQfHrxz-HUhB6zw8_cooxvTchP66BpNSdndES0EmghofSRrhd-rdF0/s320/polentafriedsticksagewmsonoma.jpg" width="320" /></a><br />
<strong>Fried Polenta Sticks with Sage</strong> <a href="http://www.williams-sonoma.com/"><span style="font-size: x-small;">www.williams-sonoma.com/</span></a><br />
5 cups water <br />
1 tsp. salt, plus more, to taste <br />
1 1/4 cups polenta <br />
1/2 cup grated Parmigiano-Reggiano <br />
2 Tbs. chopped fresh sage <br />
3 Tbs. unsalted butter <br />
Freshly ground pepper, to taste <br />
2 cups all-purpose flour <br />
Olive oil and safflower oil for deep-frying <br />
Fresh herb sprigs for garnish <br />
In a heavy saucepan over high heat, bring the water to a boil and add the 1 tsp salt. Slowly add the polenta in a steady stream while whisking constantly. Continue to whisk until the mixture thickens, about 2 minutes. Switch to a wooden spoon, reduce the heat to medium and continue to simmer, stirring, until the polenta pulls away from the sides of the pan, 20 to 25 minutes. Add the cheese, sage and butter and stir to mix well. Season with salt and pepper.Butter a 9-inch square pan. Pour the hot polenta into the prepared pan and smooth the top with a rubber spatula. Let cool slightly, then cover and refrigerate until cold and set, at least 1 hour or up to 3 days.Using a sharp knife, cut the polenta into sticks 3 inches long by 1/2 inch wide. Toss them gently with the flour, dusting lightly.Position a rack in the upper third of an oven and preheat to 400°F.Pour equal amounts of the olive and safflower oils into a large, deep fry pan to a depth of 2 inches. Heat on the stovetop on medium-high heat to 375°F on a deep-frying thermometer. Add the polenta sticks a few at a time and fry, turning occasionally with a slotted spoon or tongs, until golden brown, 1 to 2 minutes. Transfer to paper towels to drain, then keep warm in the oven until all are cooked.Arrange the polenta sticks on a warmed platter and season with salt. Garnish with herb sprigs and serve immediately.Makes about 50 polenta sticks; serves 8.Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-47696623834146110162011-01-30T12:15:00.000-08:002011-01-30T12:15:34.582-08:00<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zDe0iOU0f3zodFnUnPnq0lIvP8adNGMdk1A0fpntFTWmDCUpQM1g7sWtwYtXbP4rfYop9Ic9gDuUOt6Rc8oqfYXjXfrnRvDYLkrieLrdPO8U-lD3IxVGLBj0_Vx9gnU9z7l6FrZiMzc/s1600/pannacottabloodorange305330plum.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zDe0iOU0f3zodFnUnPnq0lIvP8adNGMdk1A0fpntFTWmDCUpQM1g7sWtwYtXbP4rfYop9Ic9gDuUOt6Rc8oqfYXjXfrnRvDYLkrieLrdPO8U-lD3IxVGLBj0_Vx9gnU9z7l6FrZiMzc/s320/pannacottabloodorange305330plum.jpg" width="295" /></a></div><strong>Blood Orange Pannacotta</strong> Serves 4<br />
1 1/2 teaspoons unflavored gelatin powder<br />
3 tablespoons cold water<br />
1 cup freshly squeezed blood orange juice<br />
1 cup heavy cream<br />
1/2 cup granulated sugar<br />
1/2 teaspoon pure vanilla extract<br />
3/4 cup buttermilk<br />
Sprinkle the gelatin over the cold water in a small bowl and let soften for five minutes.<br />
Pour the blood orange juice into a small saucepan and bring it to a boil. Reduce by half, about five minutes. Pour the reduction into a small bowl and set aside to cool slightly.<br />
Give the saucepan a quick rinse and dry and set it back on the stove. In it, place the cream and sugar and warm it over medium heat, stirring occasionally, just until it begins to simmer--do not boil. Meanwhile, heat the softened gelatin in the microwave on high heat until it's melted, about 15 seconds. When the cream is ready, whisk in the melted gelatin and vanilla until the mixture is smooth. Pour the cream mixture into a metal bowl set over an ice bath. Stir until cool to the touch. Whisk in the buttermilk and the reduced blood orange juice. Pour into four custard cups or ramekins set in a large shallow dish. Chill until set, at least 2 hours, or up to 24 hours.<br />
When the panna cotta is set, unmold by dipping each dish in a pan of warm water, nudging the edges of the panna cotta from the dish with a thin knife if necessary, and invert them onto serving plates.<br />
<span class="f"><cite><span style="color: #0e774a;"><span class="f"><cite><a href="http://pieceofcakeblog.blogspot.com/"><strong>pieceofcake</strong>blog.blogspot.com/</a></cite></span></span></cite></span>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-1044408352723851242011-01-24T07:19:00.000-08:002011-01-30T09:08:27.435-08:00<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6z826be3OiKQxiz8biY1icR97v_Yxt5vsM6k7Jjl6X6jfoKrYzW6gGFLgUpruL4nYhFpzGVVAdRAvVrIaCEDxbE64I4zVs0Bb9EzxvUMtpCXlO17dbq0RRs4njNTITpV-23S8fVknh5Y/s1600/0browniechampagnejouet180400.jpg" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="320" id="BLOGGER_PHOTO_ID_5505767675671598706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6z826be3OiKQxiz8biY1icR97v_Yxt5vsM6k7Jjl6X6jfoKrYzW6gGFLgUpruL4nYhFpzGVVAdRAvVrIaCEDxbE64I4zVs0Bb9EzxvUMtpCXlO17dbq0RRs4njNTITpV-23S8fVknh5Y/s320/0browniechampagnejouet180400.jpg" style="float: left; height: 400px; margin: 0px 10px 10px 0px; width: 180px;" width="144" /></a> <br />
<div>Coke Brownies Meghan Carter </div><a href="http://ils.unc.edu/galley/brownies.html"><strong><span style="font-size: x-small;">http://ils.unc.edu/galley/brownies.html</span></strong></a><span style="font-size: x-small;"> </span><br />
"<strong>Coke Brownies</strong>" <br />
any kind of brownie mix<br />
one 12-oz. can of Coke<br />
Preheat the oven to 350° F. Grease a 9 x 13 inch pan. Mix ingredients together in a bowl until smooth, about three minutes. Pour the batter. Cook about 30 to 35 minutes or until the toothpick (or knife) comes out clean. You can substitute the Coke for diet Coke, 7-UP, Cherry 7-UP, Pepsi, Mountain Dew, Orange Crush, etc. It does take a while for the brownies to completely cool down, about twenty minutes. Also, when I used diet cherry Coke for this recipe, I found that soda flavor sank to the bottom, but it still was excellent. Just a warning: have milk next to you because the brownies are thick and rich and delicious.</div>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-73449356348646209822011-01-19T07:12:00.000-08:002011-01-19T07:12:08.769-08:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOw7ZPSoUqmqlI9s1HGFtS-fzYHOXhnA5VyCebLITa1BbnSOI-N03i5j8YWWhgLw-ATL7kdZkP_xp_iVYv3TthWt0eM5-M1mcdKKO7YHajzZZCss1DrNOm5Xr3l8OBpo8UUw-WbCaC15Y/s1600/0cppocreamcheesepersim525475F1660aplum.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5537953345820827298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOw7ZPSoUqmqlI9s1HGFtS-fzYHOXhnA5VyCebLITa1BbnSOI-N03i5j8YWWhgLw-ATL7kdZkP_xp_iVYv3TthWt0eM5-M1mcdKKO7YHajzZZCss1DrNOm5Xr3l8OBpo8UUw-WbCaC15Y/s320/0cppocreamcheesepersim525475F1660aplum.jpg" style="float: right; height: 290px; margin: 0px 0px 10px 10px; width: 320px;" /></a><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IvCWXWNUtTw-6dY94w-ZIqQGdJf2AYoM2W3s30__RzgKGguU9Id1DThe6NZQZNu94ATUzook62EQZc4E-sIdz8v9JeTASn5-BusDqJvPpke67Tt8fLzusBp3sDkrbydaaA7Jzl3tPlA/s1600/0cppocreamcheesepersim525475F1660aplum.jpg"></a><br />
Chicken Adobo in Coconut Milk Adobong Manok sa Gata 6 servings <a href="http://www.applepiepatispate.com/"><strong>applepiepatispate</strong></a> <br />
<div><div>For the Marinade:1 1/2 cups rice vinegar1 cup coconut milk1/4 cup soy sauce12 whole garlic cloves, peeled3 bay leaves1 tablespoon whole peppercorns6 chicken leg quarters, approximately 3 to 4 poundsdried or fresh chiles, to taste (optional)Notes:As with short ribs adobo, the original recipe calls for 1 1/2 teaspoons of ground pepper. I used whole berries and doubled the amount to reduce the grittiness of the broth. I sometimes add habanero and chile de arbol chiles to the sauce for a spicier adobo. Mix all of the marinade ingredients together. Add the chicken pieces and turn in the marinade to coat. Refrigerate for at least 2 hours or overnight.In a wide heavy pot or dutch oven, bring the marinade and chicken to a boil over high heat, arranging the chicken in a single layer if possible. Lower the heat to maintain a gentle simmer. Cover the pot with a tight lid and braise for 25 to 30 minutes, until cooked through and tender.If serving the next day, let cool to room temperature while uncovered before storing in the refrigerator.To Serve:Prepare a grill or preheat a broiler. Transfer the chicken to a large plate, ensuring that the peppercorns and bay leaves stay in the pot. Add the chiles to the sauce (if using) and reduce over medium-high heat until thickened to the consistency of heavy cream. While the sauce is reducing, grill or broil the chicken until heated through and slightly charred.Strain the sauce to remove the whole peppercorns and bay leaves. Pour the sauce over the grilled or broiled chicken and serve with rice.</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvb6YGKrB5BtJeAcEo4_TZr7Gh5V4GhXhqPshmiBjSclqpfAbho-dbDVmpvSWwKMevNNIG81dZoAjwczldPlfzWju8nA-OPoMZMhKGsIwz6hQ7rg13F6KuNGkoNqQUbwn8AzxyCZAAHY/s1600/0greenteanoodle.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5537848132735333858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvb6YGKrB5BtJeAcEo4_TZr7Gh5V4GhXhqPshmiBjSclqpfAbho-dbDVmpvSWwKMevNNIG81dZoAjwczldPlfzWju8nA-OPoMZMhKGsIwz6hQ7rg13F6KuNGkoNqQUbwn8AzxyCZAAHY/s400/0greenteanoodle.jpg" style="cursor: hand; float: right; height: 315px; margin: 0px 0px 10px 10px; width: 380px;" /></a><br />
<div>Cold Tea Noodles Serves 4 <br />
<div>1 tablespoon japanese genmaicha green tea </div><div>1/2 lb chinese water noodles or japanese udon noodles </div><div>1 (14-16 ounce) package firm tofu, well drained </div><div>1 (3 1/2 ounce) package enoki mushrooms </div><div>1/2 cup radish sprouts, washed and dried (or more to taste) </div><div>5 scallions, sliced into thin rounds (green onions) </div><div>1/4 cup cilantro leaves light soy sauce, to taste </div><div>japanese sesame oil, to taste </div><div>fresh ground black pepper, to taste (or Shichimi togarashi Japanese spice mixture, available at Asian markets) Bring two quarts water to 180°F (85°C) and add tea. Steep for 3 minutes and pour through a sieve. Reserve liquid for cooking the noodles. Bring the reserved tea to a boil and add noodles. Cook for about 5 minutes, or until noodles are al dente. Remove from heat and allow the noodles to remain in the liquid until it has cooled. Remove noodles from liquid and place in a bowl, covered, overnight in the refrigerator. The next day, put tofu on a plate and cover it with several layers of paper towels. Press any excess moisture from it by placing a two-pound weight on top of the paper towels. Remove weight and paper toweling after 15 minutes. Carefully slice the tofu into 1-inch (2.5cm) cubes and set aside. Place noodles on four plates. Scatter tofu and remaining ingredients over all. Serve with soy sauce, sesame oil and seasoning. </div></div></div></div>madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-1864951435250262982010-12-27T19:14:00.000-08:002010-12-27T19:15:19.146-08:00gather ye snow<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVpDiVaOYGUzrIoH7dr6pIA_KTy6F7-IwrzCViAKhsY8acVng-lVOza-jfyK9d_pADO3KubUgSinPG0531YBFyGkTMPtSia0hWO3GmuVaM7ekJExzL-F_JsfEitvM44di4Ox9v3Ti6L4/s1600/0icecreamsno590600F2304cplum.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVpDiVaOYGUzrIoH7dr6pIA_KTy6F7-IwrzCViAKhsY8acVng-lVOza-jfyK9d_pADO3KubUgSinPG0531YBFyGkTMPtSia0hWO3GmuVaM7ekJExzL-F_JsfEitvM44di4Ox9v3Ti6L4/s200/0icecreamsno590600F2304cplum.jpg" width="196" /></a></div><div style="text-align: right;">scoopit up </div><div style="text-align: right;"></div><div style="text-align: right;">in a celadon teacup; </div><div style="text-align: right;">store in the freezettina </div><div style="text-align: right;">make ice cream </div><div style="text-align: right;">NOW </div><div style="text-align: right;">or tomorrow </div><div style="text-align: right;">'premium' icecream is costly </div><div style="text-align: right;">snow</div><div style="text-align: right;">is</div><div style="text-align: right;"><strong><span style="font-size: x-large;">free</span></strong></div>Snow Ice Cream II Servings: 8 <br />
"Fresh fallen snow is mixed with sugar, vanilla and milk in this impromptu ice cream."<br />
1 gallon snow<br />
1 cup white sugar <br />
1 tablespoon vanilla extract<br />
2 cups milk <br />
1. When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once <br />
How To Make Snow Ice Cream<br />
•1 cup Half & Half<br />
•1/2 cup sugar<br />
•1 teaspoon vanilla extract<br />
•dash of salt<br />
•5 cups of fresh, clean snow<br />
1.Mix all ingredients together and eat!madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0tag:blogger.com,1999:blog-2160806171378515771.post-49162253966943799362010-12-26T16:10:00.000-08:002010-12-27T06:08:23.977-08:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQE2giFv3vzufvN5ZT2ZXYnbH0Wa8u0QDO8tmsREBVsWbfe_0QUexUE944ZTrXh7SpXqtmMM5PlJDNZcZEbVQdvtqyJ2FGbwcJLwvq1EwO0mCCAFbsyZREYQ44LK0vDErFMtUXnoiRq-8/s1600/0cupcakebuckeyedelight285270plum.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQE2giFv3vzufvN5ZT2ZXYnbH0Wa8u0QDO8tmsREBVsWbfe_0QUexUE944ZTrXh7SpXqtmMM5PlJDNZcZEbVQdvtqyJ2FGbwcJLwvq1EwO0mCCAFbsyZREYQ44LK0vDErFMtUXnoiRq-8/s1600/0cupcakebuckeyedelight285270plum.jpg" /></a></div>12.26.10: Brownie Buckeye Cupcakes Duncan HinesServings: 12 cupcakes www.duncanhines.com/<br />
Batter:<br />
•12 miniature peanut butter cups (about 4 oz.)<br />
•1 box Duncan Hines® Milk Chocolate Premium Brownie Mix<br />
•3 large eggs<br />
•1/4 cup water<br />
•1/2 cup oil<br />
Icing:<br />
•1/2 cup creamy peanut butter<br />
•1/4 cup butter, softened<br />
•1 cup powdered sugar, sifted<br />
•3 tablespoons milk<br />
•1/2 teaspoon pure vanilla<br />
•1/8 teaspoon salt<br />
1.Preheat oven to 350°F. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from candy pieces. Set aside.<br />
2.Prepare brownie mix as described on box to make cakey brownies using the eggs, water and oil.<br />
3.Fill each up about 2/3 full with batter. Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter.<br />
4.Bake 23 to 25 minutes or until toothpick inserted in center of cup comes out almost clean.<br />
5.Cool 5 minutes; remove from pan. Place on wire rack; cool completely.<br />
6.Make icing by placing peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy.<br />
7.Spread about 2 tablespoons of icing on each cupcake leaving the edge un-iced.<br />
Tips:<br />
1.Try using a scoop to portion batter more easily. A scant-filled #12 scoop (about 2-1/2 inch diameter) works well.<br />
2.It is important to place the peanut butter cup upside down on batter to achieve the proper effect after baking.<br />
<strong>Boston Creme Cupcakes</strong> courtesy Sandra Lee<br />
•1 1/4 cups cold whole milk<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6AVk84D7Rv2kfRkqlmexWypCROAW_K4S4Rfm9Zj5b2XsAfK20kBmKaiCXPEHST8juYQc8YXuU_sPoveqjd8NKdIvpx6zYSLZcEHAk2nhMjmYB8K1hAsUyn2iMZsuuthDecD5cBjYLrs/s1600/0cupcakebostoncream400a.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6AVk84D7Rv2kfRkqlmexWypCROAW_K4S4Rfm9Zj5b2XsAfK20kBmKaiCXPEHST8juYQc8YXuU_sPoveqjd8NKdIvpx6zYSLZcEHAk2nhMjmYB8K1hAsUyn2iMZsuuthDecD5cBjYLrs/s320/0cupcakebostoncream400a.jpg" width="320" /></a></div>•1 (3.4-ounce) box vanilla instant pudding and pie filling mix<br />
•1 tablespoon pure vanilla extract<br />
•12 pre-made cupcakes baked from a cake mix<br />
•1 cup heavy cream<br />
•1 (12-ounce) package semisweet chocolate morsels<br />
•1/4 cup powdered sugar, sifted<br />
Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.<br />
Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.<br />
<strong>Cream cheese chocolate cupcakes</strong> howaboutorange.blogspot.com/<br />
Filling:<br />
1 package (8 oz.) cream cheese, softened<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoxqV62cGCEuBGB2Ivg0S9jLOfAXCJmM0Fg0Ky0_JGBhbwL8moR-RX8xxVmsHrzKA4R0sBHMRmpM77MO3SyXdoFtm8vbEpqRqkgCTaA3W8LqfaYwYdAWKmlronTe3qkdijGW30-jVvWs/s1600/0cupcakechocreamcheese395285.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="230" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoxqV62cGCEuBGB2Ivg0S9jLOfAXCJmM0Fg0Ky0_JGBhbwL8moR-RX8xxVmsHrzKA4R0sBHMRmpM77MO3SyXdoFtm8vbEpqRqkgCTaA3W8LqfaYwYdAWKmlronTe3qkdijGW30-jVvWs/s320/0cupcakechocreamcheese395285.jpg" width="320" /></a></div>1/3 c. sugar<br />
1 egg<br />
1/8 tsp. salt<br />
1 c. chocolate chips<br />
1 c. peanut butter chips (or just use more chocolate if you want)<br />
Cupcakes:<br />
1 1/2 c. all-purpose flour<br />
1 c. sugar<br />
1/4 c. baking cocoa<br />
1 tsp. baking soda<br />
1/2 tsp. salt<br />
1 c. water<br />
1/3 c. vegetable oil<br />
1 Tbs. white vinegar<br />
1 tsp. vanilla<br />
In a bowl, beat cream cheese. Add sugar, egg, salt. Mix well. Fold in chips. Set aside. For cupcakes, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well. Fill paper-lined muffin cups half full with batter. Top each with 2 Tbs. of cream cheese mixture. Bake at 350º for 25-30 minutes. Cool 10 minutes and remove from pan. Makes 18.madcachehttp://www.blogger.com/profile/18062310395975148735noreply@blogger.com0