tag:blogger.com,1999:blog-29221663861865211632024-03-05T15:49:43.373-05:00Cooking for OneBecause cooking for one should be just as fun! Recipes that are easy, quick, healthy, and delicious.Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-2922166386186521163.post-54336290426051300272012-11-26T23:18:00.000-05:002012-11-26T23:18:02.604-05:00Slow-Cooked Spanish Chicken and Chorizo (Plus Mangria!)<div class="separator" style="clear: both; text-align: center;">
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Ever since I moved into my big girl apartment, it has been my dream...nay...my FANTASTY! to throw a fancy themed dinner party. And so a couple weeks ago I decided to host Spanish Supper and Sangria with Stacy, a feast of the senses complete with tapas, sangria, and even a flamenco Pandora station.<br />
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Yes, I am a huge dork. Need further evidence? Check out my table setting:<br />
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Since I am not a trained Spanish chef, most of the recipes from my party were found online, so I will just include the links to the recipes and final photos at the end of this post. I did, however, develop my own recipe for <b>Slow-Cooked Spanish Chicken and Chorizo</b> and <b>Mangria </b>(that's mango sangria!) so I will go into more detail on those. Ole!<br />
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<b>Ingredients:</b><br />
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<ul>
<li><b>4 boneless, skinless chicken breasts</b></li>
</ul>
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<li><b>1/2 lb. bulk chorizo. </b>The ground kind, not the links.</li>
</ul>
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<li><b>1 can artichoke hearts. </b>The kind that are quartered...make sure to drain out the liquid.</li>
</ul>
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<li><b>1 can white beans. </b>Drain and rinse to get rid of the salty gloop.</li>
</ul>
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<li><b>1 28 oz. can crushed tomatoes</b></li>
</ul>
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<li><b>2 large handfuls frozen diced onions. </b>I suppose you could always just dice up a fresh onion, but who does that??</li>
</ul>
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<li><b>1 tbsp. red wine vinegar. </b>Helps to balance out the sweetness of the tomato sauce and smokiness of the chorizo.</li>
</ul>
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<li><b>1 tsp. paprika. </b>You can't make Spanish food without it!</li>
</ul>
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<li><b>1 tsp. dried thyme</b></li>
</ul>
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Okay, okay, this isn't exactly Cooking for One. But sometimes when you live by yourself, it's fun to cook for others every once in a while! Plus, this makes for fantastic leftovers: smoky, sweet, tangy, and savory all in one hearty dish.</div>
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<b>Directions:</b></div>
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Heat a pot to medium high heat and crumble up your chorizo. Cook the chorizo until brown, stirring and crumbling as needed. Add in your handfuls of frozen diced onion and cook until soft and translucent.<br />
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NOTE: For some reason I can't get these pics to upload correctly even though they are not upside down on my computer. Rotate them in your imagination cause I can't figure this out...kthanx!<br />
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Add all the remaining ingredients to the pot and stir to combine. Lower the heat to medium low and let simmer until it begins to bubble.<br />
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Add your chicken breasts to a slow cooker and pour the sauce over the top, lifting up the chicken so some sauce gets underneath, too. Cook on low for 4-6 hours until the chicken is practically falling-apart-tender and your house smells like a tapas bar.<br />
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Spoon the chicken and sauce onto a plate and enjoy your Spanish feast!</div>
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Now, you can't have a Spanish dinner party without sangria. I am pretty sure there are laws against it. So, lucky you, here is a <b>bonus recipe</b> for <b>Mangria!</b><br />
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<b>Ingredients:</b><br />
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<li><b>Half pitcher of red wine. </b>I filled up half a pitcher with some classy boxed red wine, so I am not sure what the actual amount was.</li>
</ul>
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<li><b>Half cup of mango vodka. </b>More if it has been a rough day.</li>
</ul>
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<li><b>Ginger ale. </b>However much is needed to fill up the rest of the pitcher. It's not an exact science, folks.</li>
</ul>
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<li><b>1 orange</b></li>
</ul>
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<li><b>1 apple</b></li>
</ul>
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<li><b>Half bag of frozen mixed tropical fruit. </b>Should include mango...duh! No need to thaw.</li>
</ul>
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This is called <b>Mangria </b>because it is mango sangria, but I also highly encourage you to say "What up mang!" when you serve it.</div>
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<b>Directions:</b></div>
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Gather together your five star classy alcoholic ingredients.</div>
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Fill your pitcher halfway up with the red wine and then add your half cup of mango vodka. Slice your orange in half and add the juice from one half.<br />
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Slice up the other orange half, dice up your apple, and add them to the pitcher with the frozen mixed fruit. Fill up the remainder of the pitcher with ginger ale.<br />
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Chill in the fridge until nice and cold...at least an hour so the fruit soaks up all the alcohol and becomes nice and boozy. Serve and enjoy!<br />
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And FINALLY, here are images and recipe links for the other menu items I served:<br />
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<b><a href="http://www.blogger.com/%EF%82%A7http://www.foodnetwork.com/recipes/claire-robinson/spicy-baked-chickpeas-recipe/index.html">Roasted Seasoned Chickpeas</a></b><br />
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<b><a href="http://www.saveur.com/article/Recipes/Spanish-Style-Toast-with-Tomato"> Pan Con Tomate</a></b><br />
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<b><a href="http://www.blogger.com/%EF%82%A7http://www.realsimple.com/food-recipes/browse-all-recipes/marinated-mushrooms-00000000008614/index.html">Marinated Mushrooms</a></b><br />
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<b><a href="http://www.blogger.com/%EF%82%A7http://www.food.com/recipe/gambas-al-ajillo-shrimp-w-garlic-catalonia-127029">Gambas al Ajillo</a></b><br />
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<b><a href="http://www.blogger.com/%EF%82%A7http://www.cookingchanneltv.com/recipes/bobby-flay/patatas-bravas-home-fries-with-roasted-tomato-aioli-recipe/index.html">Patatas Bravas with Spicy Aioli</a></b><br />
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<br />Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com1tag:blogger.com,1999:blog-2922166386186521163.post-39387614657563129692012-11-08T22:45:00.000-05:002012-11-08T22:45:44.290-05:00Maple-Orange Pecan Chicken with Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
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When you are a mostly broke twenty-something who came of age during the Great Recession, you learn to become a hoarder. When you work for a food marketing and innovation company, however, this can become a problem. My pantry is jam packed with a random array of sauces, spice packets, meal helpers, etc. that only made it home by merit of that fact that they were free for the taking.<br />
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I think I hit a new low when I actually brought back one of those little maple syrup jars from room service on a business trip. Yes, that's right--I took a teeny jar of maple syrup home ON THE PLANE because it was free, and hey, I figured I would use it at some point!<br />
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Well, my friends, that time has finally come.<br />
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I found this little gem in my cabinet and was immediately inspired. Dickinson's maple syrup, since 1897! The crisp autumn leaves on the label! The fancy script writing! This tiny bottle took me away from my broke-ass lifestyle and made me think I could whip up a meal worthy of supper at a manor in the English countryside, eaten with pinkies in the air. I wish.<br />
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My <b>Maple-Orange Pecan Chicken with Sweet Potatoes</b> was actually quite delicious, made all the better by the fact that the star ingredient was free. It is the perfect warm, comforting autumn dish. Enjoy!<br />
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<b>Ingredients:</b><br />
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<ul>
<li><b>1 chicken breast</b></li>
</ul>
<ul>
<li><b>1/4 cup of orange marmalade. </b>Packed with orangey goodness and it helps thicken the sauce.</li>
</ul>
<ul>
<li><b>3 tbsp. orange juice</b></li>
</ul>
<ul>
<li><b>3 tbsp. maple syrup. </b>I prefer the free room service variety.</li>
</ul>
<ul>
<li><b>Handful of chopped pecans. </b>These add a lovely crunch to the chicken.</li>
</ul>
<ul>
<li><b>Big handful of frozen diced sweet potatoes. </b>No need to thaw. Sweet potatoes are a pain to peel and cut up, so I love to buy the frozen kind instead.</li>
</ul>
<ul>
<li><b>Salt 'n Pepa to taste</b></li>
</ul>
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Of course this recipe can be modified to accommodate more people, but as is, it is the perfect simple and easy Cooking for One sort of dinner.<br />
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<b>Directions:</b><br />
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Preheat your oven to 350 degrees. In a small bowl, whisk together your sauce ingredients: the marmalade, orange juice, and maple syrup.<br />
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Lay your chicken breast and frozen sweet potatoes down in a glass baking dish.</div>
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Sprinkle your chicken with Salt 'n Pepa to taste.<br />
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Drizzle your sauce over the chicken and potatoes, and then sprinkle on your handful of pecans. </div>
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Bake in the oven for about 30 minutes, or until your chicken breast is cooked all the way through. Plate the chicken and potatoes and pour any remaining sauce over the top. That's all...pretty easy, eh? Dig in!</div>
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Do YOU have any tales of blatant food or free stuff hoarding? Share with the rest of us!</div>
Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com2tag:blogger.com,1999:blog-2922166386186521163.post-370048331600555542012-10-28T12:08:00.001-04:002012-10-28T12:08:51.048-04:00Roasted Balsamic Portobellos with Tomato and Feta<div class="separator" style="clear: both; text-align: center;">
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I am going to start off by admitting that mushrooms are a little weird. It's like...what the heck are they, really? A <i>fungus</i>?! A fungus that reproduces with spores, like some alien invader? They have a thick, meaty texture, but they aren't animals? They have gills, but they aren't sea creatures? They are high in vitamins and grow out of the ground, but they aren't vegetables?<br />
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Over all, mushrooms just have sort of a weird reputation compared to other foods.<br />
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You hungry yet? :)</div>
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Hey, I think mushrooms are delicious. Think about it this way: you get the satisfying, savory texture of meat, with the low-calorie vitamins of a vegetable. Jazzed up with a tangy balsamic marinade, sweet tomatoes, and salty feta, you have yourself a delicious and healthy meal!</div>
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And so, with the hope of standing up for mushrooms everywhere (hey, I do live in Boulder now...), I give you my <b>Roasted Balsamic Portobellos with Tomato and Feta.</b> </div>
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<b>Ingredients:</b></div>
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<li><b>2 large portobello mushroom caps. </b>Deliciously meaty, portobellos make for a great main dish. They tend to shrink down quite a bit as they cook, so two caps a meal do make.</li>
</ul>
<ul>
<li><b>Handful of cherry tomatoes, sliced in half. </b>Kinda depends on how big the mushrooms are...you just want enough that when sliced in half, they will cover the mushrooms.</li>
</ul>
<ul>
<li><b>Handful of crumbled feta cheese. </b>Don't use the reduced fat kind. For some reason, it has the same amount of calories as the full-fat feta, and it tastes like crap and doesn't melt.</li>
</ul>
<ul>
<li><b>1/3 cup balsamic vinegar</b></li>
</ul>
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<li><b>1 tbsp. honey. </b>The sweetness helps balance the acidity of the balsamic.</li>
</ul>
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<li><b>1 tbsp. olive oil</b></li>
</ul>
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<li><b>1 tsp. minced garlic</b></li>
</ul>
<ul>
<li><b style="font-weight: bold;">1 tsp. dried thyme. </b>When in doubt, always add thyme to mushrooms. It is like the peanut butter to mushroom's jelly. That sounds weird, but you know what I mean.</li>
</ul>
<ul>
<li><b>1 tsp. dried rosemary</b></li>
</ul>
<ul>
<li><b>1/2 tsp. salt</b></li>
</ul>
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I prepare this in the oven, but it would be great on the grill as well. If you want, you could even make yummy portobello burgers with these by just throwing them on a bun. It is such a low-calorie dish that you are entitled to some carbs if you want to, dammit!</div>
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<b>Directions:</b></div>
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Prepare your marinade in a small bowl by whisking together the balsamic vinegar, honey, olive oil, garlic, rosemary, thyme, and salt.</div>
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<b>Cooking for One TIP: </b>Pour out your tablespoon of olive oil BEFORE you pour out the tablespoon of honey...the residual oil on the spoon will help the honey slide right off. Neat, huh?</div>
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Wipe any visible dirt off the mushroom caps (don't wash them, since they will absorb all the water and become tough). Yank out the stems, which I promise you will find oddly satisfying.</div>
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Put the mushroom caps and your sliced cherry tomatoes into a large Ziploc bag (this blog post brought to you by the fine folks at Ziploc!**) and pour in your marinade. Slosh the bag around to make sure everything gets evenly coated, and store in the fridge for at least fifteen minutes, and up to a few hours. Mushrooms are like sponges and will soak up all the delicious flavors even faster than meat does.</div>
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**False.</div>
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Heat your oven (or toaster oven) to 450 degrees. Put your mushrooms <i>cap side up</i> on a foil lined baking sheet, leaving the tomatoes in the bag with the marinade. Roast for 10 minutes.</div>
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After 10 minutes, remove the mushrooms from the oven, flip them over so they are cap side down, and top evenly with the sliced tomatoes. Drizzle any remaining marinade over the mushrooms and tomatoes, and return to the oven for another 15 minutes.</div>
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Remove the mushrooms from the oven, sprinkle with the crumbled feta cheese, and enjoy your healthy, flavorful meal! You still may not understand what the heck a mushroom is, but I promise you will love this dish.</div>
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Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com0tag:blogger.com,1999:blog-2922166386186521163.post-41713448273794519502012-10-23T02:02:00.002-04:002012-10-23T02:09:54.633-04:00Chicken and Pumpkin Curry Soup<div class="separator" style="clear: both; text-align: center;">
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Well, now that it has been about a year and a half since my last post, and it is autumn and all, I decided it was time to turn over a new leaf (har har!) and pick this blog back up again. I apologize for the mass starvation of single twenty-somethings I most likely caused in my absence.<br />
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There is something special and unique about the fall season...days when it is 25 F in the morning and 65 F in the afternoon that leave you utterly perplexed as to what to wear to work...irritation at all the evergreen trees in your neighborhood and their uninspiring lack of festivity...and the sudden explosion of pumpkin flavored EVERYTHING!!<br />
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Between September and November, the sight of pumpkin flavored anything on a menu makes us squeal with delight and take out our wallets. Starbucks in particular capitalizes on this...check out some gag-inducing copy from their website on their famous Pumpkin Spice Latte:<br />
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<span style="background-color: white; font-family: Corbel, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 24px;">"The ideal vision of fall: bright days that grow cool and call for warm knits as we walk under leaves that curl red and gold in a soft wind."</span><br />
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Sweet Jesus. I don't even know where to begin with that.<br />
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Anyways, in keeping with this festive time of year, I bring you my <b>Chicken and Pumpkin Curry Soup</b>. I can assure you the chicken is as tender as a warm autumn fire with your loved ones, the cauliflower as crisp and crunchy as fallen leaves under foot, and the thick creamy soup spiced as warmly as flannel pajamas on a chilly October night.<br />
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(See Starbucks? I can do it too!)<br />
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<b>Ingredients:</b><br />
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<li><b>2 large handfuls of diced frozen chicken. </b>Huge time saver to buy a big bag of this stuff! Pre-cooked so you don't have to worry about salmonella, pre-cut so you don't have to worry about slicing off your finger...hell, it's practically pre-eaten for you!</li>
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<li><b>1 bag of frozen cauliflower florets. </b>Adds nice texture to the soup.</li>
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<li><b>1 cup of frozen diced onion. </b>Can you tell I rely on my freezer a lot?</li>
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<li><b>1 can of chicken broth</b></li>
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<li><b>1 can of lite coconut milk. </b>The regular kind has a STAGGERING amount of fat in it--you have been warned.</li>
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<li><b>1 can of pumpkin. </b>It's like autumn in a can! Make sure the only ingredient on the can is pumpkin puree...don't buy the pumpkin pie filling stuff.</li>
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<li><b>2 tbsp. of curry powder. </b>More if ya like it hot!</li>
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<li><b>1.5 tbsp. of cumin. </b>Adds a smoky depth of flavor.</li>
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<li><b>1.5 tbsp. of minced garlic. </b>I use the bottled kind that lasts for eons in the fridge.</li>
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<li><b>1 tbsp. of ginger. </b>I used ground ginger powder, but you could use fresh as well.</li>
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<li><b>1 tbsp. of cinnamon. </b>Smell that folks? That's fall.</li>
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<li><b>1 tbsp. of nutmeg. </b>See above.</li>
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<li><b>A drizzle of olive oil</b></li>
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<li><b>Green onion to garnish. </b>Optional.</li>
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This recipe makes about 3-4 servings, so you can enjoy it all week, torturing your coworkers or roommates with the tantalizing aromas of autumn.</div>
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<b>Directions:</b></div>
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Heat a pot to medium high and add a drizzle of olive oil. Add in your frozen onions and minced garlic and saute until the onions are soft and translucent.</div>
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Add in all your spices (the curry powder, cumin, ginger, cinnamon, and nutmeg) and stir to combine with the onions and garlic for a couple minutes. Cooking the spices first before making the broth helps release their flavor and aroma.</div>
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<b>DISCLAIMER: Stacy Chudwin assumes no liability for the lingering reek of curry in your household.</b></div>
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Add in your frozen diced chicken and frozen cauliflower, stirring to coat with the onion and spice mixture.</div>
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Let the frozen chicken and cauliflower saute in the onion and spice mixture for a few minutes. Then add your liquids (chicken broth, coconut milk, and pumpkin). Stir to combine everything, breaking up the thick pumpkin puree.</div>
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Turn down the heat to medium low and let the soup simmer until everything is heated through and the broth is thick and creamy. The longer it simmers the better!</div>
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Ladle into a bowl, garnish with green onion if so desired, and enjoy your sweet, savory, and lightly spicy autumn meal.</div>
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What's YOUR favorite pumpkin-flavored something this fall? Drop me a line in the comments section!</div>
Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com2tag:blogger.com,1999:blog-2922166386186521163.post-25822254803239486832011-07-07T22:34:00.011-04:002011-07-10T14:07:44.759-04:00Red Bean Gumbolaya<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5zbaB_zqbrlxDhFCD2jpqAppnqffHVJMQf28Vmzs2yvj4RQO3A2VxEGrlBnfkmf75CB5_PSKxPqOywf5sIUc0u0uASnaAdvifwW_RQaqKHGdMw3KGlb0njHlj0io1fpuAXScmzwO3NY/s1600/Jambalaya3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5zbaB_zqbrlxDhFCD2jpqAppnqffHVJMQf28Vmzs2yvj4RQO3A2VxEGrlBnfkmf75CB5_PSKxPqOywf5sIUc0u0uASnaAdvifwW_RQaqKHGdMw3KGlb0njHlj0io1fpuAXScmzwO3NY/s320/Jambalaya3.jpg" alt="" id="BLOGGER_PHOTO_ID_5627006731542058050" border="0" /></a><br /><div style="text-align: center;"><br /></div><div style="text-align: left;">As I mentioned in a <a href="http://cookingforone-stacy.blogspot.com/2010/10/oven-fried-chicken.html">previous post</a>, I enjoyed a fantastic trip to New Orleans a few months ago. The city was beautiful, the people were full of life, and the food was outrageously good. The spirit of the city was so infectious and my memories so fond that I thought it was high time I try to recreate my New Orleans experience at home.</div><div><br /></div><div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2_CrLxQL89e6w_alqU7DpKJL5zT2lbujhJUQhjN5cmYFekrDdAGbKkK0XXwwv5JhqIs_jf-PQTJzkuAB4w7pl2bzlRDogQSrZtUCq6Ddzzv4vLbTmukmmps6Z4Iv8QYQQfoaEOSYH2g/s320/mardi+gras.png" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 178px;" alt="" id="BLOGGER_PHOTO_ID_5627006597655617986" border="0" /><br /></div><div><br />I meant with FOOD of course!!</div><div><br /></div><div>While in New Orleans, I enjoyed (among other things) red beans and rice, gumbo, and jambalaya. To this day, I don't fully understand what the hell the difference is between the three. They all tend to involve a reddish stew mixture with pork and Cajun seasoning served with rice. <div><br /></div><div>So, in typical Cooking for One fashion, I picked bits from recipes of all three traditional dishes, threw it in a crock pot, and called it a day. Thus was born my <span style="font-weight: bold;">Red Bean Gumbolaya</span>, and it is quite possibly one of the most delicious things I have ever made (if I do say so myself).<br /><br />Laissez les bons temps rouler!<br /><br /><br /><span style="font-weight: bold;">Ingredients:<br /></span><ul><li><span style="font-weight: bold;">4 Andouille sausages</span>. These are delicious smoked pork sausages you can find in your grocery store. They add that authentic New Orleans heat without being too spicy (cause I am a wimp, after all)</li></ul><ul><li><span style="font-weight: bold;">2 large handfuls of diced frozen chicken. </span>No need to thaw. This makes it super easy, but you could also just dice up a couple of raw chicken breasts as well.</li></ul><ul><li><span style="font-weight: bold;">2 large handfuls of frozen shrimp. </span>See above.</li></ul><ul><li><span style="font-weight: bold;">1 large onion</span></li></ul><ul><li><span style="font-weight: bold;">1 small bag frozen cut okra. </span>Very traditional southern veggie!</li></ul><ul><li><span style="font-weight: bold;">1 quart chicken broth. </span><span>This means four cups.<br /></span></li></ul><ul><li><span style="font-weight: bold;">2 cans diced tomatoes in juice. </span>Do not drain.</li></ul><ul><li><span style="font-weight: bold;">1 can red kidney beans. </span><span>Drain.<br /></span></li></ul><ul><li><span style="font-weight: bold;">2 tbsp. garlic</span></li></ul><ul><li><span style="font-weight: bold;">1 tbsp. Cajun seasoning. </span>Or more if you like it hot!</li></ul><ul><li><span style="font-weight: bold;">1 tbsp. dried oregano</span></li></ul><ul><li><span style="font-weight: bold;">1 tbsp. dried thyme</span></li></ul><ul><li><span style="font-weight: bold;">2 dried bay leaves<br /></span></li></ul><ul><li><span style="font-weight: bold;">Hot cooked rice. </span>Optional. You can either stir it into the mixture for a more jambalaya-like dish, or lay a bed of it underneath.</li></ul>Yeah, I know this seems like a ton of ingredients and a ton of Red Bean Gumbolaya. But these are all easy pantry and freezer staples, and it is so yummy you will for sure want leftovers!<br /><br />Of course, if you have a smaller slow cooker or just don't want to make so much, feel free to adjust quantities accordingly.</div><div><br /><br /><span style="font-weight: bold;">Directions:<br /></span></div><div><br /></div><div>Get your Lorena Bobbit on and slice up your sausage. The easiest way is to slice them in half lengthwise and then cut them into half moon shapes. Peel and dice up your onion as well.<div><br /><div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheopqGHrFRPoi74nwq3FbBA4RtlUqC7N9TeK25tlduMCRXnPkeKqFuN8M5XW6r5kwsWn-E7bv_RwEQigyQgjMkKl0UGW40toYJ7c4kBGJRzt9MLHhSj0mkMms6ULbiQb5U2YBtdBvdtis/s320/Jambalaya1.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" alt="" id="BLOGGER_PHOTO_ID_5627005970694826914" border="0" /><div style="text-align: center;"><br /></div><div><br /></div>Now, dump all your remaining ingredients (EXCEPT FOR THE RICE AND THE SHRIMP) into a large slow cooker. Stir to combine everything.<span style="font-weight: bold;"><br /><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugDb2uRKUuxs_nYDBlaHh8LEHJPlnHPNb4AvNzH7gUtlSn2sospI7pODGgJjg-4eQkbAxUT2JRatVoNQvd-CkaCdeRnTi4RtFcj53z-YNmxNp0g5tqTNfd9hvK3hMn4mxawA3Pev0cPM/s320/Jambalaya2.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" alt="" id="BLOGGER_PHOTO_ID_5627005642633625874" border="0" /></span><div><b><br /></b><div><br /></div><div>Cover and cook on low for 6-8 hours. During the last half hour, stir in your frozen shrimp and close the lid again.<br /><br />Once the shrimp are heated through, spoon your Red Bean Gumbolaya over hot cooked rice and enjoy! See, only three steps! They don't call New Orleans the Big Easy for nothing ;)<div><br /></div><div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1jnZrsC55Z37wNUS8sx6mPrx1uid_gWUdnObqrq_N_YQVkj7SVGs6kLjx9LNx6Hhj5OaKP1nwKxbkLVbCen6JFUDPvwTyKKXLMequ9v8zCgcFTzwOAtc7mdMC3i7emGIs4gvN7en9iQ/s320/Jambalaya4.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" alt="" id="BLOGGER_PHOTO_ID_5627005407865302706" border="0" /></div></div></div></div></div></div></div></div>Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com1tag:blogger.com,1999:blog-2922166386186521163.post-91960199430018594492011-06-08T13:34:00.009-04:002011-06-08T14:34:19.064-04:00Key Lime Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Yvv9hc-aW1b5ff_vnh3c72N-qI0yEYKVwmlGBEeSNQ-9g7Xc814Cd9fkUzUjNoWB9kbLg64dciAObXGiIcm7cOpGSvogamv_YCesbfdyg4Y-cxNLCHTHZWoAXOuO8Lj5VhWSLGeBjfw/s1600/KeyLime6.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Yvv9hc-aW1b5ff_vnh3c72N-qI0yEYKVwmlGBEeSNQ-9g7Xc814Cd9fkUzUjNoWB9kbLg64dciAObXGiIcm7cOpGSvogamv_YCesbfdyg4Y-cxNLCHTHZWoAXOuO8Lj5VhWSLGeBjfw/s320/KeyLime6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5615918235835295154" /></a><br /><div style="text-align: center;"><br /></div><div style="text-align: left;">Summer has arrived! Yeah, I know, it's not June 21 yet. But I think summer begins the first time you go out to the bars at night without a jacket, the first time you burn your ass on a hot car seat, and the first time you take a bite of key lime pie.</div><div><br /></div><div>For me, lime in general signifies summer, whether it's sipping a Bud Lite Lime by the pool or digging into some guacamole at a BBQ. Everyone loves lime! Well, almost everyone....</div><div><br /></div><div><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYn6CtpFekHYjfIcwhaH9ONXnW43l851jCnffvsPUyVMjGaQIi5PIxnKFR7wSNyzrNcn2gVltTJ_sjX7wOnqE_azaMt_KV6PO0rV5t_QLaPHdGab9wGmoVIw7lOnHvK1FE4m-ld04rps/s320/129020886027133614.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5615918092885084594" /></div><div><br /></div><div><br /></div><div>Key lime pie is an unbelievably easy dessert to make and. It only has five ingredients!! So go ahead and dig into that first bite of summer :)</div><div><br /></div><div style="text-align: center;"><br /></div><div><b>Ingredients:</b></div><div><ul><li><b>9 inch graham cracker pie crust. </b>I get the reduced fat kind at the grocery store...way easier and less messy than making your own!</li></ul><ul><li><b>4 egg yolks. </b>Save the whites for a yummy omelette the next day.</li></ul><ul><li><b>2 14 oz. cans of sweetened condensed milk. </b>Find these in the baking aisle, and feel free to use the low fat kind if you are gearing up for bikini season.</li></ul><ul><li><b>1 cup bottled key lime juice. </b>At first I wanted to buy fresh key limes, but they are small and you would need to cut and squeeze about twenty of them to get the juice you need (aw hell, no!) The bottled kind is so much easier, cheaper, and still delicious!</li></ul><ul><li><b>Whipped cream for topping (optional). </b>But not really optional.</li></ul><div>That's it! You can play with the amounts a little depending on how sweet/tart you like your pie, but this turned out great. Feel free to garnish with fresh lime slices or add a drop or two of green food coloring to the mix (oh you fancy, huh?)</div></div><div><br /></div><div><br /></div><div><b>Directions:</b></div><div><b><br /></b></div><div>Preheat oven to 375 degrees. Separate your eggs and put the yolks in a mixing bowl.</div><div><br /></div><div><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpw2nZFLms80-W7j7472btYFjUqk-XLTginDu2vl2WtaQ1glM1imyqsTsUgWS1eh3KHb2pDS2m2Ae0V9woQitfeetMPH8pwGy2VddoBIynkj3WepvWwFqOAHlgg-nuRSO_wy90WJxBJQ/s320/KeyLime1.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5615917734815978306" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div>Whisk in your sweetened condensed milk and key lime juice (and food coloring if you are using it).</div><div><br /></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4_DeADs80d-XwhXRa7jbKiGcB3jkI7ocyiWa0NdnCNemkMVOiisvnbcyC3_tXSWnEvajZbvmaHx7MjsR6Y4mghej6zKNZwWL-9u-ZhyOgPvNfDQy7ewtFgiTAfPt_NKN6ouzphpi1vU/s320/KeyLime2.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5615917482899678770" /></div><div><br /></div><div><br /></div><div>Pour the mixture into the pie crust and smooth it out.</div><div><br /></div><div><br /></div><div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GyuXFUgUBCJHS-sheXFr6OOTxkNlz59y35cQd1i0MdjJtQgJjyAWDnF6wV1ciDetll3ZlrwQzZGrb5rIyCY8nxJzFm87yHP092v9L-NsYcNthHmYalCoG2oXP8ApRdhdC1C6aSvhot4/s320/KeyLime3.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5615917319072806722" /></div></div><div><br /></div><div><br /></div><div>Put the pie into the oven, making sure not to burn the $#% out of your arm like I did! Let it bake for about 15 minutes or until the pie is set and only jiggles slightly in the middle when you shake it, kind of like me.</div><div><br /></div><div>Let the pie cool to room temperature and then refrigerate for at least a couple hours. Slice it up and top with whipped cream!</div><div><br /></div><div><br /></div><div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSmwe5Gbj8_ZDP-fR_f4MOGi6yz4-_yNVNGdqTIbb7WfMv687h8JB0LA99K1fOWZUFk2yPsPFvdx7ECyMxskVYkaRlPdn_Ha-M2IpEnKEF4sezf4xGh7gCvOXxo1a66jcJXRXgPUTevU/s320/KeyLime4.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5615916650236776658" /></div><div><br /></div><div><br /></div>What are YOUR favorite summer foods?</div>Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com0tag:blogger.com,1999:blog-2922166386186521163.post-18749274685930634272011-05-14T17:47:00.010-04:002011-05-16T21:00:46.555-04:00Greek Guacamole<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtLzz4AkZsWapMwmiC0tlQly13SpbP5Zfg38Af3F7NG0ugeebj9_XcIqPpuCM3DFK9KCGzLpyEp6XMXm6FbRDvtOG9jdncMyxImEI28Z6qPmvDHW7ffmT4xIdlxk1v6cMTLW1CSNzQQY/s1600/Greek+Guac2.JPG"><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 240px;" id="BLOGGER_PHOTO_ID_5607398151523071570" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtLzz4AkZsWapMwmiC0tlQly13SpbP5Zfg38Af3F7NG0ugeebj9_XcIqPpuCM3DFK9KCGzLpyEp6XMXm6FbRDvtOG9jdncMyxImEI28Z6qPmvDHW7ffmT4xIdlxk1v6cMTLW1CSNzQQY/s320/Greek+Guac2.JPG" border="0" /></a><br /><br />Hello, everyone! This is my 69th blog post....SEXAYYY.<br /><div><div><div><br />Anyways. In my experiments with cooking, I have always found it fun to combine different flavors and ethnicities depending on what I have on hand and what I love. My <span style="font-weight: bold;">Greek Guacamole</span> is quite literally a cultural mash-up (har har har).<br /><br />Normally, you wouldn't think of combining Greek and Mexican. But these cultures have more in common than you might think: both wear gold neck chains, both have dark hair and mustaches (the men and the women,) and both have cute little grandmothers who cook lots of food:</div><br /><br /><div></div><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 208px;" id="BLOGGER_PHOTO_ID_5607374228471554034" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3ue5rkIs2hZeWYzn5kSuMoFbhWe2hVUiKSARR1aQy8B9iIvsswxg1tFLJ1HZfJvszX2k_0KyVXwh9rjwz0S7QCAGlxQU2JSbPF3CrHcDcFqxBCt5jPIF0YgW3VLCse1kX5IU6TfE5UM/s320/Greek+Guac3.jpg" border="0" /><br /><br />This recipe is a five ingredient delight that takes five minutes to whip up for a great healthy snack. And it's perfect for the next time you host a toga party fiesta! :-/<br /><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><ul><li><span style="font-weight: bold;">1 avocado</span><br /></li><br /><li><span style="font-weight: bold;">1 capful of lemon juice. </span>Takes the place of lime juice for keeping the avocado from browning, plus adding nice acidity and bright flavor. Feel free to use fresh if you have it.<br /></li><br /><li><span style="font-weight: bold;">1/2 tsp. bottled minced garlic. </span>I like using the bottled kind for convenience, and also because the oil in the bottle helps flavor all the guacamole.<br /></li><br /><li><span style="font-weight: bold;">1/2 tsp. Greek seasoning</span>. This stuff is delicious and has things like oregano, lemon peel, and other goodies.<br /></li><br /><li><span style="font-weight: bold;">2 tbsp. feta cheese</span>. Or if you are like me, a giant handful.<br /></li></ul><div>You can also feel free to add diced tomato or olives if you like them. Avocados have such a nice mild flavor and are a great blank canvas for anything you want to add to them. <span style="font-weight: bold;"></span><br /><br /><br /><span style="font-weight: bold;">Directions:<br /><br /></span>Slice<span style="font-weight: bold;"> </span>your avocados in half, working your knife around the pit. Then pop out the pit and use a spoon to scoop out the flesh into a small bowl. (Gross! Flesh!)<br /></div><br /><br /><div></div><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 240px;" id="BLOGGER_PHOTO_ID_5607373960902994178" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUs8Dk35PcSTwnnljUdK7slWQotdJo01duIOxoIKq2FikayQ4hZhd-hhWHARUABy6FkZmTiHg0D5b_1z9xh3aoAwkkPds1iGFGXnWzsgZiI5rTSa67ORO9u60Kotb3CysbmZX5qxH9Nmw/s320/Greek+Guac1.JPG" border="0" /><br /><br />Add the lemon juice, garlic, and Greek seasoning to the avocado and mash everything with a potato masher or a large spoon.<br /><br /><span style="font-weight: bold;">Cooking for One TIP: </span>If you are making this ahead of time for a party, lay a sheet of plastic wrap directly on the surface of the guacamole to prevent it from turning brown and yucky.<br /><br />Sprinkle the feta on top and serve with baked pita chips. Enjoy!<span style="font-weight: bold;"><span style="font-weight: bold;"></span></span><br /><br /><br /><div><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 240px;" id="BLOGGER_PHOTO_ID_5607373908791244642" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3l9OHKBQgEnQ7iCCqExPE9psSOJ_9mQ2EiCqI3Ol41bx4qZhSEgiM5twI56C1yK1mVYokqO_hF6hlgW62cNfrO8NmCCVInCiTGwiumaLc2PWcF0mJQPqpJCSa-m-590NFuN1HEpTulAE/s320/Greek+Guac2.JPG" border="0" /></div><br /><div></div></div></div></div>Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com0tag:blogger.com,1999:blog-2922166386186521163.post-26628754635025848142011-05-06T12:10:00.010-04:002011-05-06T21:06:02.381-04:00Roasted Fish with Tomato Basil Cream Sauce<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYz_lzTlt2qHaKp9UzeQh1GCmaXJk8Sslit-htLKv_6Wlwk_ZLfpYo9nfkX1UNHa2pep3jqTD0Vn2bICtSkxgprZx63TM7Pgkl0T14vyOFiKa8659VxtPFfawnjoVmOWkb-vvZ3coJwMM/s1600/Fish3.jpg"><img style="text-align: center; margin: 0px auto 10px; width: 352px; display: block; height: 263px;" id="BLOGGER_PHOTO_ID_5603636480638867042" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYz_lzTlt2qHaKp9UzeQh1GCmaXJk8Sslit-htLKv_6Wlwk_ZLfpYo9nfkX1UNHa2pep3jqTD0Vn2bICtSkxgprZx63TM7Pgkl0T14vyOFiKa8659VxtPFfawnjoVmOWkb-vvZ3coJwMM/s320/Fish3.jpg" border="0" /></a><br /><br />Aaand we're back! I actually have a good excuse for this insanely prolonged absence...I moved to Colorado.<br /><br />In the process of moving, finding an apartment, and moving into said apartment, my diet has mostly consisted of fast food and Lean Cuisines. And, since my new job is marketing for a company that works with many food brands, I have also been surviving off work-related food. My first assignment for Wendy's: eat everything.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3wOT2BrkFtTHZ9f7wWQa1hZcFSrcsJeKafNtVABRFBzYvHannL9PfPj_oZNeEb1Kn05-E4ulhji7p9Xa_8aSz6Y7xNFmNqFihQ3k_NHG4aEmMWPYaiUBwzGSGfQgri_ToshQmK-aNUWw/s1600/Wendys.jpg"><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 240px;" id="BLOGGER_PHOTO_ID_5603643671482130482" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3wOT2BrkFtTHZ9f7wWQa1hZcFSrcsJeKafNtVABRFBzYvHannL9PfPj_oZNeEb1Kn05-E4ulhji7p9Xa_8aSz6Y7xNFmNqFihQ3k_NHG4aEmMWPYaiUBwzGSGfQgri_ToshQmK-aNUWw/s320/Wendys.jpg" border="0" /></a><br /><br />In the interest of hearkening back to my roots with this blog, today I have a recipe that is fast (15 minutes) and easy (six ingredients). I have also sprinkled a couple tips throughout. Enjoy!<br /><br /><br /><span style="font-weight: bold;">Ingredients:<br /><br /></span><ul><li><span style="font-weight: bold;">1 fish filet. </span>You can use pretty much any fish you like...I used swai. I had never heard of swai, but apparently it is a Vietnamese catfish, and it was the cheapest fish at the grocery store. Good enough for me!</li></ul><ul><li><span style="font-weight: bold;">Handful of cherry tomatoes. </span>I had some leftover from a veggie party tray. Ghetto?</li></ul><ul><li><span style="font-weight: bold;">1/3 cup cream. </span><span>I used half and half but you could use whipping cream or heavy cream.<br /></span></li></ul><ul><li><span style="font-weight: bold;">1 tbsp. jarred basil pesto. </span>It's not cheap, but it lasts forever and has so many delicious flavors in just one ingredient.</li></ul><ul><li><span style="font-weight: bold;">1 tbsp. tomato paste</span></li></ul><ul><li><span style="font-weight: bold;">1 capful of lemon juice. </span>I just use the bottled kind for ease.</li></ul><ul><li><span style="font-weight: bold;">A bit o' olive oil, salt, and pepper. </span>Yeah, I said this was six ingredients, but I consider these ones freebies.</li></ul>The great thing about this recipe is that the pesto and tomato paste are both pantry/fridge staples that add so much flavor in just a small amount. <span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />Cooking for One </span>TIP: </span>If possible, try to buy tomato paste that comes in a tube instead of a can. It is so densely flavored that you will only need a little bit for a recipe, especially if you are cooking just for yourself, and it sucks to have to buy a whole can and then throw it out. The tube just stays in your fridge and lasts almost indefinitely.<br /><br /><br /><span style="font-weight: bold;">Directions:<br /><br /></span>Preheat your oven to 425 degrees. <span style="font-weight: bold;">Cooking for One TIP: </span>When baking or roasting something for yourself, use the toaster oven instead! It saves on the energy bill and takes much less time to heat up, which means you get to nom sooner.<br /><br />Cover a small baking sheet with aluminum foil and lay your fish on it. Cut your cherry tomatoes and half and lay them around the fish.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQkTWxNXxqIIASgA0HfH4J_duK7r4WYQ_XVqQstN57BuDkTm45m75Jhyphenhyphenk8Azbx0i8ve20cxbxo0lCMmKqnHCy_r8-ucOPBoxuIcFr3_bVVt5ivjZSVEQE2O7h_aMEV2E5599804BeDb4/s1600/Fish1.jpg"><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 240px;" id="BLOGGER_PHOTO_ID_5603636385956063314" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQkTWxNXxqIIASgA0HfH4J_duK7r4WYQ_XVqQstN57BuDkTm45m75Jhyphenhyphenk8Azbx0i8ve20cxbxo0lCMmKqnHCy_r8-ucOPBoxuIcFr3_bVVt5ivjZSVEQE2O7h_aMEV2E5599804BeDb4/s320/Fish1.jpg" border="0" /></a><br /><br />Drizzle the fish and tomatoes with olive oil and sprinkle with Salt 'n Pepa to taste.<br /><br /><br /><img src="file:///C:/Users/stacy/AppData/Local/Temp/moz-screenshot.png" alt="" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAV7T_08CUJjmh5NIMobVdyIo3rD_hrrocNP7oQtvrEfeElNbncF_pTfYPtLl8cHinBw7vuYCtS_GQEDe-NfAvzLZzMeOdgY3assWmNgpi6yAglFBFZygIncVtn__M87HR-a8V0zcwr8s/s1600/salt-n-pepa.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAV7T_08CUJjmh5NIMobVdyIo3rD_hrrocNP7oQtvrEfeElNbncF_pTfYPtLl8cHinBw7vuYCtS_GQEDe-NfAvzLZzMeOdgY3assWmNgpi6yAglFBFZygIncVtn__M87HR-a8V0zcwr8s/s320/salt-n-pepa.jpg" alt="" id="BLOGGER_PHOTO_ID_5603773496198992226" border="0" /></a><br /><br />Put the fish and tomatoes in the oven to roast at 425 degrees. Meanwhile, you can make your sauce! Mix together the cream, lemon juice, pesto, and tomato paste in a small saucepan over medium low heat and let it simmer away while your fish cooks.<br /><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUgJFSe0nOpxE4mCygiBi_fQqrGNkqXqbEe66KgremEHCy5GEjw1zLdG86njKRpOjj_V37nkmSBnuLg8o0UjSL5VmYHPgPrcm-AZuKX4xuWl0YYDwXk7YUG2gaRCUu_wnwsG7L02rl8-A/s1600/Fish2.jpg"><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 240px;" id="BLOGGER_PHOTO_ID_5603636438657949298" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUgJFSe0nOpxE4mCygiBi_fQqrGNkqXqbEe66KgremEHCy5GEjw1zLdG86njKRpOjj_V37nkmSBnuLg8o0UjSL5VmYHPgPrcm-AZuKX4xuWl0YYDwXk7YUG2gaRCUu_wnwsG7L02rl8-A/s320/Fish2.jpg" border="0" /></a><br /><br />After about 15 minutes, your fish should be opaque and flake easily when you stick a fork in it, and your tomatoes roasted to sweet delicious perfection.<br /><br />Put the fish and tomatoes on a plate and drizzle the tasty sauce over them. Buon appetito!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYz_lzTlt2qHaKp9UzeQh1GCmaXJk8Sslit-htLKv_6Wlwk_ZLfpYo9nfkX1UNHa2pep3jqTD0Vn2bICtSkxgprZx63TM7Pgkl0T14vyOFiKa8659VxtPFfawnjoVmOWkb-vvZ3coJwMM/s1600/Fish3.jpg"><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 240px;" id="BLOGGER_PHOTO_ID_5603636480638867042" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYz_lzTlt2qHaKp9UzeQh1GCmaXJk8Sslit-htLKv_6Wlwk_ZLfpYo9nfkX1UNHa2pep3jqTD0Vn2bICtSkxgprZx63TM7Pgkl0T14vyOFiKa8659VxtPFfawnjoVmOWkb-vvZ3coJwMM/s320/Fish3.jpg" border="0" /></a><br /></div></div></div>Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com0tag:blogger.com,1999:blog-2922166386186521163.post-22052765111776399692011-02-28T18:47:00.017-05:002011-03-01T01:08:41.455-05:00Moqueca de Peixe (Brazilian Fish Stew)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBx62GTz_HL1uZtM0NzEb80QoqVMgIu3Or35P671pxzg-5F1FWlzINXhVSp6hLDbkybLiksutvP3xQjn5qtRxugp0aFHXoGZTnF4Oc4DG_NztjqxwHJC32TIHhyNKV5Mvl1EzU_9AEA0Q/s1600/foods+029.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 342px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBx62GTz_HL1uZtM0NzEb80QoqVMgIu3Or35P671pxzg-5F1FWlzINXhVSp6hLDbkybLiksutvP3xQjn5qtRxugp0aFHXoGZTnF4Oc4DG_NztjqxwHJC32TIHhyNKV5Mvl1EzU_9AEA0Q/s320/foods+029.JPG" alt="" id="BLOGGER_PHOTO_ID_5578988641732544866" border="0" /></a><br /><br />Over the years, I have developed a love/hate relationship with Brazil (despite the fact that I have never been there.)<br /><br /><span style="font-weight: bold;">Things I Hate About Brazil:<br /><br /></span>1) They stole our Olympics! I had glorious visions of bringing my futuristic Jetson-like family of 2016 to see the Olympics in my hometown, Chicago. With Obama and Oprah both lobbying for the Windy City, I thought we were a shoe in, but NO.<br /><br />Watch your backs, Rio. No one %$#@s with Oprah.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPyGBDCd-vBm9Fc1mDFcck8cN1Rr8ePvo_LelB-QesGsRtX3lzEmthvobwzCKrfz3cm2P087FfasUnPlZi-fQ0Of3TQ4Wi3dz6sTVTnHmzxsgj2akN3OU2ej4NIBut50xnXn29deoR6G0/s1600/oprah%2527smad.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 187px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPyGBDCd-vBm9Fc1mDFcck8cN1Rr8ePvo_LelB-QesGsRtX3lzEmthvobwzCKrfz3cm2P087FfasUnPlZi-fQ0Of3TQ4Wi3dz6sTVTnHmzxsgj2akN3OU2ej4NIBut50xnXn29deoR6G0/s320/oprah%2527smad.jpg" alt="" id="BLOGGER_PHOTO_ID_5578988474288631762" border="0" /></a><br /><br />2) They charge $200 to set foot in their country. When I was at Iguazu Falls in Argentina two months ago, I could literally see across the river into both Paraguay and Brazil. All I wanted was to take a short boat across so that I could claim Brazil for my Facebook travel map, but NO. I was not going to pay that ridiculous visa.<br /><br />Get over yourself, Brazil. $200? Really?<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolhUKH7Lun7rM_NTfMkr5B7i80O5GsQ3PPwUxNyYkOlbsUQeI1bdTEm3ru6rg8xjIRULQVof9Mo6taShJrQOGuQj9sO3s_2Mrargkpo22haKb2mBkTv95CaeJMgFZZ5di3I2oxkgpUos/s1600/brazil.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolhUKH7Lun7rM_NTfMkr5B7i80O5GsQ3PPwUxNyYkOlbsUQeI1bdTEm3ru6rg8xjIRULQVof9Mo6taShJrQOGuQj9sO3s_2Mrargkpo22haKb2mBkTv95CaeJMgFZZ5di3I2oxkgpUos/s320/brazil.jpg" alt="" id="BLOGGER_PHOTO_ID_5578987710101586658" border="0" /></a><br /><br />3) Brazilians are just too attractive for their own damn good. (You're welcome, gentlemen readers of this blog).<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52DaJ7drgQfuj08zn2EwX22kiScY-vhEfhgeUtwFuH7iYTh3HlGCSKsRSXpb9rDmXATzzIAOIa11FecuzwQLrDL8sM-sJ3NY7hpy_qc1m4-h50h2d8R7e9BKtyeO1fXW2eBVqcDe6nmQ/s1600/adriana-lima-pregnant.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 187px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52DaJ7drgQfuj08zn2EwX22kiScY-vhEfhgeUtwFuH7iYTh3HlGCSKsRSXpb9rDmXATzzIAOIa11FecuzwQLrDL8sM-sJ3NY7hpy_qc1m4-h50h2d8R7e9BKtyeO1fXW2eBVqcDe6nmQ/s320/adriana-lima-pregnant.jpg" alt="" id="BLOGGER_PHOTO_ID_5578987408373686578" border="0" /></a><br /><br /><span style="font-weight: bold;">Things I Love About Brazil:<br /><br /></span> 1) Brazilians are just too attractive for their own damn good. (Like Madonna's recent boy toy, aptly named Jesus):<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_dvMcom58mih_SmLn28VBs4q0koFigi98MfzK-jspwdTWirCMR1lWMGRkvn7POJvspt5kcgYwVquplZbBedNaY-i96qSSh4dqTpFQ86_PZMur3Cz_8Z8WTcCLMrbdDgiyM3o_Xn39p4/s1600/jesus.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 201px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_dvMcom58mih_SmLn28VBs4q0koFigi98MfzK-jspwdTWirCMR1lWMGRkvn7POJvspt5kcgYwVquplZbBedNaY-i96qSSh4dqTpFQ86_PZMur3Cz_8Z8WTcCLMrbdDgiyM3o_Xn39p4/s320/jesus.jpg" alt="" id="BLOGGER_PHOTO_ID_5578987096958040018" border="0" /></a><br /><br />2) Every Brazilian I have ever met is incredibly friendly, nice, and full of life. Case in point: the lovely Brazilian ladies Megan and I spent New Year's with in Montevideo:<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sinVf-WvJG0XTh-fo1dYKT_oHecUvycxwgLtidvvJfJYTpgD6wu9DLG3JXMMTiNKP4S_eDPdok-CXMzomPARtg6Fezlkz3BG2h-iKtfg_0kBoOGhZRhnEKR6nYHe2trcRKAMXaA7tB0/s1600/argentina+187.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sinVf-WvJG0XTh-fo1dYKT_oHecUvycxwgLtidvvJfJYTpgD6wu9DLG3JXMMTiNKP4S_eDPdok-CXMzomPARtg6Fezlkz3BG2h-iKtfg_0kBoOGhZRhnEKR6nYHe2trcRKAMXaA7tB0/s320/argentina+187.JPG" alt="" id="BLOGGER_PHOTO_ID_5578985918996746962" border="0" /></a><br /><br />3) Brazilian food.<br /><br />This brings me to today's blog post. My first amazing experience with Brazilian food was at one of their <span style="font-style: italic;">rodizio</span> style restaurants in North Carolina, where they bring you endless cuts of meat on swords. Who wouldn't like that?!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQaiPCWlX5G19zVy6XnTJrOvCwEGfD3cgwuCgrm6tAkkw9rfV6HGVHV6niFKCX-TsEvviYSbO_wvWFXlbJDADcLbedhsGBVlvPlD4H5VjRqiX9_g59Hg0rFDkMYvYboZXgRtEC_Soj7_g/s1600/rodizio.jpeg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 198px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQaiPCWlX5G19zVy6XnTJrOvCwEGfD3cgwuCgrm6tAkkw9rfV6HGVHV6niFKCX-TsEvviYSbO_wvWFXlbJDADcLbedhsGBVlvPlD4H5VjRqiX9_g59Hg0rFDkMYvYboZXgRtEC_Soj7_g/s320/rodizio.jpeg" alt="" id="BLOGGER_PHOTO_ID_5578985398212948754" border="0" /></a><br /><br />My second experience with Brazilian food was when I visited my friend Phil in Miami. His mother is Brazilian, and she took us to a great restaurant where I had a delicious <span style="font-style: italic;">moqueca de </span><span style="font-style: italic;">peixe</span>, or fish stew.<br /><br />I dug around for some recipes online to try to recreate this dish, and it turned out AMAZING, if I do say so myself! Tons of flavor, and very unique tasting. Great to try if you want to break out of your boring dinner routine.<br /><br />Bom apetite!<br /><br /><br /><span style="font-weight: bold;">Ingredients:<br /></span><ul><li><span style="font-weight: bold;">3-4 fillets of tilapia. </span>Depends on how hungry you are and how big the fillets are. If you have an even firmer white fish such as cod or halibut, all the better.</li></ul><ul><li><span style="font-weight: bold;">1 onion</span></li></ul><ul><li><span style="font-weight: bold;">2 green onions. </span>I included these cause I love green onion, but I honestly don't think they added a whole lot to the stew. If you have them, throw 'em in. If not, no worries!</li></ul><ul><li><span style="font-weight: bold;">1/2 bunch of cilantro.</span> If you are one of those people who despise cilantro, I suppose you could leave it out. But it adds wonderful South American flavor and color.</li></ul><ul><li><span style="font-weight: bold;">1 can diced tomatoes. </span>Do not drain.</li></ul><ul><li><span style="font-weight: bold;">1 can lite coconut milk. </span>Obviously you can use regular if you want to, ya fatty.</li></ul><ul><li><span style="font-weight: bold;">3 cloves minced garlic</span></li></ul><ul><li><span style="font-weight: bold;">3 tbsp. lime juice. </span>I used the bottled kind, but use fresh if you have it!</li></ul><ul><li><span style="font-weight: bold;">2 tsp. cumin</span></li></ul><ul><li><span style="font-weight: bold;">1.5 tsp. paprika</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1.5 tsp. chile powder</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1/2 tsp. salt</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">Drizzle of olive oil. </span><span>Real <span style="font-style: italic;">moqueca</span> uses <span style="font-style: italic;">dende</span>, or palm oil, but I couldn't find this stuff ANYWHERE! Oh well.<br /></span></li></ul> This dish is quite flexible. If you have shrimp, that would make a great addition. Traditional <span style="font-style: italic;">moqueca </span>usually has bell peppers, but I personally $%#@ing hate peppers.<br /><br />You can eat this served over rice, or just out of a bowl like I did. This makes enough for 2-3 people, so feel free to adjust quantities accordingly, or just enjoy the leftovers!<br /><br /><br /><span style="font-weight: bold;">Directions:</span><br /><span style="font-weight: bold;"><br /></span> Cut your fish fillets into large chunks and lay them out in a single layer in a small dish or tray to marinate (you could also put them in a plastic bag). Keeping the pieces fairly large will help them to hold together during the cooking process.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZl_cy_OXZtkiIiAv7_Cs_xpporBjYz8Y_-I5awjc3rexLeiQLj-YLLA_FZFAbnMuNF-wzeIMItIDwPmdNuKoezkTYrZejUuoFKXTxULT5VvTdJ4tbXfhMT_S8dtaleo8gwrS-rIlHrQ/s1600/foods+018.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZl_cy_OXZtkiIiAv7_Cs_xpporBjYz8Y_-I5awjc3rexLeiQLj-YLLA_FZFAbnMuNF-wzeIMItIDwPmdNuKoezkTYrZejUuoFKXTxULT5VvTdJ4tbXfhMT_S8dtaleo8gwrS-rIlHrQ/s320/foods+018.JPG" alt="" id="BLOGGER_PHOTO_ID_5578984532350999026" border="0" /></a><br /><br />Time to make your marinade! Mix together the lime juice, minced garlic, cumin, paprika, chile powder, and salt. Pretty colors, ooooh.....<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKwokME1I5M61sHvNW9Vd3K8jXHPFPawTRVcaQpFJqKXKkCbfPooSVle7bbEFfpYWcObKHLFkWM04rqc3ae5MtPFQJngEMtTrR1EnPpyV6M4tNaSxDnVyZgrlYh4y84MH7789NbLZjYY/s1600/foods+020.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKwokME1I5M61sHvNW9Vd3K8jXHPFPawTRVcaQpFJqKXKkCbfPooSVle7bbEFfpYWcObKHLFkWM04rqc3ae5MtPFQJngEMtTrR1EnPpyV6M4tNaSxDnVyZgrlYh4y84MH7789NbLZjYY/s320/foods+020.JPG" alt="" id="BLOGGER_PHOTO_ID_5578984249911298226" border="0" /></a></span><br /><br />Now it's time to get your hands dirty and pungent. Pour the marinade over the fish, and toss it together so the fish is well coated in the spices. Cover the tray with plastic wrap and pop it in the fridge for at least 20 minutes, and up to a couple hours.<br /><br />I wouldn't do much longer than that though cause the acidity of the lime juice will actually start to "cook" the fish and make it fall apart (this is how people make ceviche...fun fact!)<br /><br /><br /><span style="font-style: italic;"><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_DPqb5dO5wM_W-A7Ksp_bUpjO1fY8uGd7d4wzzv0bdVuE57-revyhKjxuMHV5i4fAmkkY_VTF0WxVANUtysQWcWQAuf5Ya8CGQ5c49GBfzcdB03AbjxJ0120iAfZ9OtSu_pzLwlMcZ0/s1600/foods+021.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_DPqb5dO5wM_W-A7Ksp_bUpjO1fY8uGd7d4wzzv0bdVuE57-revyhKjxuMHV5i4fAmkkY_VTF0WxVANUtysQWcWQAuf5Ya8CGQ5c49GBfzcdB03AbjxJ0120iAfZ9OtSu_pzLwlMcZ0/s320/foods+021.JPG" alt="" id="BLOGGER_PHOTO_ID_5578983965933622482" border="0" /></a></span></span><br /><br />Peel your onion and slice it up. If you are using green onion and cilantro, chop them up nice and fine.<br /><br /><br /><span style="font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEa3gv0_4jUIfP42m3AXmXPFYw7lUrKnjxZqoQNv_RrX2VtDi6dSZS299OaJzkVxE-mcVmrm7rmYXKU7fKgv7GxK5eTl4NbIb0Z-yr6PVCJHye_Tq0pg-3D4zbu-FCFpGNyW4DBwHkRI/s1600/foods+024.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEa3gv0_4jUIfP42m3AXmXPFYw7lUrKnjxZqoQNv_RrX2VtDi6dSZS299OaJzkVxE-mcVmrm7rmYXKU7fKgv7GxK5eTl4NbIb0Z-yr6PVCJHye_Tq0pg-3D4zbu-FCFpGNyW4DBwHkRI/s320/foods+024.JPG" alt="" id="BLOGGER_PHOTO_ID_5578983702961562818" border="0" /></a><br /><br /></span>Heat a large pot or high-sided skillet (make sure it comes with a lid!) to medium high heat. Add a drizzle of olive oil and cook your onions until they are soft and translucent.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvaXYApWakZv-zLueHs-jwOIs8f0N7ogKr-45tXD9D5GoCpra68Zp-pOLmv6Vwv-arTrdudLd-vBfSeRFSq40gh6W7SsYwD8LWQUB1TkaoizbjD2EbT5cT2fXi0ZKVuYoV2o9PnopqpvU/s1600/foods+025.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvaXYApWakZv-zLueHs-jwOIs8f0N7ogKr-45tXD9D5GoCpra68Zp-pOLmv6Vwv-arTrdudLd-vBfSeRFSq40gh6W7SsYwD8LWQUB1TkaoizbjD2EbT5cT2fXi0ZKVuYoV2o9PnopqpvU/s320/foods+025.JPG" alt="" id="BLOGGER_PHOTO_ID_5578983258953518434" border="0" /></a><br /><br />Add your green onion, cilantro, and can of diced tomatoes with the juice. Let the mixture simmer together for a couple minutes.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8fy7s1ubXkToc1X3j0HnQwGd4SNDDO3Zb9eKhnvFfO7FCOh2LE33QWFSWAOVWXEVe9KBwWCTvW_YUk_NHq-rXCQ8mcV4f9DKnnUkMxKQl6XTvHd4WF2g2ffmdswMDDC_M-5KHIKVB5g/s1600/foods+027.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8fy7s1ubXkToc1X3j0HnQwGd4SNDDO3Zb9eKhnvFfO7FCOh2LE33QWFSWAOVWXEVe9KBwWCTvW_YUk_NHq-rXCQ8mcV4f9DKnnUkMxKQl6XTvHd4WF2g2ffmdswMDDC_M-5KHIKVB5g/s320/foods+027.JPG" alt="" id="BLOGGER_PHOTO_ID_5578982783593627586" border="0" /></a><br /><br />Add your can of coconut milk, the fish, and the marinade. Stir everything together well.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwypn6Tx7bC0HZEOftIrIIk1xPhCTP4MX4t1sPtmF0YXLCXvmQopbp7MB94LXq6NBNS_Z6XWnjrwgpSAghNYMC3JQMTSVoHF5dpxqgZKtVhb277iINcermTg6RQXtZJj_pQLAWFSMthM/s1600/foods+028.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOwypn6Tx7bC0HZEOftIrIIk1xPhCTP4MX4t1sPtmF0YXLCXvmQopbp7MB94LXq6NBNS_Z6XWnjrwgpSAghNYMC3JQMTSVoHF5dpxqgZKtVhb277iINcermTg6RQXtZJj_pQLAWFSMthM/s320/foods+028.JPG" alt="" id="BLOGGER_PHOTO_ID_5578982429291428658" border="0" /></a><br /><br />Turn the heat to low, cover the pot and let it simmer for about 25 minutes, stirring occasionally, until the pieces of fish are opaque and flake easily. Your house will smell like a sexy Brazilian beach vacation.<br /><br />Ladle some of that delicious stew into a bowl, garnish with some fresh cilantro and lime wedges, and dig in!<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4w3WzyQesqn_yJ_fzmPZmOCae5UPdaxvGvhRgBZtxsf1Q-t_5viIwBZBIvnWdavG-4emnupjP5lITIt8yYQHpY3Q6mcTguW3akv4mBsMRG10wzeDFxgOm09lzH632s38VQRAgPQeiy7U/s1600/foods+032.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4w3WzyQesqn_yJ_fzmPZmOCae5UPdaxvGvhRgBZtxsf1Q-t_5viIwBZBIvnWdavG-4emnupjP5lITIt8yYQHpY3Q6mcTguW3akv4mBsMRG10wzeDFxgOm09lzH632s38VQRAgPQeiy7U/s320/foods+032.JPG" alt="" id="BLOGGER_PHOTO_ID_5578982066107950546" border="0" /></a></span>Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com0tag:blogger.com,1999:blog-2922166386186521163.post-26934814610489257762011-02-18T01:11:00.019-05:002011-03-01T01:11:32.853-05:00Beef and Cheese Empanadas (Or, How Two Wrongs Made a Right)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xF17plydPIjlcayL-tOtwzWBDDjV81JkrTkndP1eSHtHnjphnuCrxglnnpK-z-dqlkyKYIM-pXxPcEL6s_x5z5ng2dj-5nw63i4VVrvVom1PtKV-Wcqasyh40SAd6lbrxgD2YokaloU/s1600/colorado+visit+069.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xF17plydPIjlcayL-tOtwzWBDDjV81JkrTkndP1eSHtHnjphnuCrxglnnpK-z-dqlkyKYIM-pXxPcEL6s_x5z5ng2dj-5nw63i4VVrvVom1PtKV-Wcqasyh40SAd6lbrxgD2YokaloU/s320/colorado+visit+069.JPG" alt="" id="BLOGGER_PHOTO_ID_5575158400743075074" border="0" /></a><br /><br />I know I may seem to you all like an accomplished three star Michelin chef, but I'm going to let you in on a little secret: <span style="font-style: italic;">sometimes the food I make sucks!</span><br /><br />That's right, I'm woman enough to admit it. It's what happens when you try to invent your own recipes based on knowledge cobbled together from old Food Network shows and stuff you have laying around in the pantry.<br /><br />I try not to include sucky recipes on Cooking for One, but I recently had a suckfest that I thought might at least win me some chuckles. Here's the story:<br /><br />My friend Rachel invited a bunch of us over for a Superbowl potluck party. This, of course, sent me into a fit of excited giggles like Ina Garten at the thought of hosting a gay supper club.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzlLB-8wVIIJtHDadjW8jilRQ3EAQddSD77vKSVDcy3xGkZTiRBTQNUUJgouvrySxPUhd_jQIYAmEFDVM2z4z5qhRJ3vCeUEt6mT67PixPcGIpmDpEgNgzU1t5r-d58z9vPMxJTyJ95To/s1600/inahouse-1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzlLB-8wVIIJtHDadjW8jilRQ3EAQddSD77vKSVDcy3xGkZTiRBTQNUUJgouvrySxPUhd_jQIYAmEFDVM2z4z5qhRJ3vCeUEt6mT67PixPcGIpmDpEgNgzU1t5r-d58z9vPMxJTyJ95To/s320/inahouse-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5575158117348501890" border="0" /></a><br /><br />I planned to give 'em the old razzle dazzle with some mini vanilla cheesecakes with blueberry ganache topping and pumpkin and goat cheese empanadas. How I envisioned the party going:<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zenNdbKLULb4qjkPN4dQiPhJH3mMAwB83svngFR1L0GMn6xzlXzKKETNGhdUOX7Yectgd25Sklxhsg4HMDtcWBsr44jF3hAaSAlEh5i-k3J99deN2_4LKXlcWPIciGEYgKertGS2zlE/s1600/superbowl-party-at-home.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zenNdbKLULb4qjkPN4dQiPhJH3mMAwB83svngFR1L0GMn6xzlXzKKETNGhdUOX7Yectgd25Sklxhsg4HMDtcWBsr44jF3hAaSAlEh5i-k3J99deN2_4LKXlcWPIciGEYgKertGS2zlE/s320/superbowl-party-at-home.jpg" alt="" id="BLOGGER_PHOTO_ID_5575157821678834642" border="0" /></a><br /><br />Here is what actually happened:<br /><br /><span style="font-weight: bold;">Mini Vanilla Cheesecakes with Blueberry Ganache Topping<br /><br /></span>The inspiration for these came from my lovely former roommate Danielle who is a cheesecake making fiend.<br /><br />I had made these babies once before for my boyfriend's graduation party and they turned out pretty well, so I figured they were a sure thing. I'm still not really sure where it all went wrong.<br /><br />Basically, the way you make them is by mixing some graham cracker crumbs with melted butter and pressing them into mini muffin pans to form the crust, and then pour the cheesecake mixture over them.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtbhb8pO-2pCxXRzEN0abWwuKHRIwfVyB-PQXkATmW5IQuK0dIiPM2QaA7ePgbWwHMlTMlE5xXz6GFT4JH3Uh46l5uYBJErKVM4bJqtGUn8K_vHswBQl6UJMVjQqRbxHc9uuppZWYjWng/s1600/valentines+visit+014.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtbhb8pO-2pCxXRzEN0abWwuKHRIwfVyB-PQXkATmW5IQuK0dIiPM2QaA7ePgbWwHMlTMlE5xXz6GFT4JH3Uh46l5uYBJErKVM4bJqtGUn8K_vHswBQl6UJMVjQqRbxHc9uuppZWYjWng/s320/valentines+visit+014.JPG" alt="" id="BLOGGER_PHOTO_ID_5575154971964655426" border="0" /></a><br /><br />Then you melt some chocolate with heavy whipping cream for the ganache, and that becomes the glue to stick a blueberry onto each cheesecake. Cute, right?<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTQAkuDFFXZBKpxbbG3f2yPbgJYZCOFS3mmQvm-OYMCXkEx1uD21EVBjaAuT_KYIVGviM7NS6CYofQGRPaWIZUz07SbwnveBPZkZE_4fdYVQG8IS1VVHPdp0gILIV_fP2mBvcrSFO8hk/s1600/valentines+visit+017.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTQAkuDFFXZBKpxbbG3f2yPbgJYZCOFS3mmQvm-OYMCXkEx1uD21EVBjaAuT_KYIVGviM7NS6CYofQGRPaWIZUz07SbwnveBPZkZE_4fdYVQG8IS1VVHPdp0gILIV_fP2mBvcrSFO8hk/s320/valentines+visit+017.JPG" alt="" id="BLOGGER_PHOTO_ID_5575154414997647154" border="0" /></a><br /><br />WRONG.<br /><br />Not sure where things went awry, but out of the twenty four cheesecakes I intended to bring to the party, only about fifteen made it successfully out of the muffin pans without crumbling into a mess (highly reminiscent of <a href="http://cookingforone-stacy.blogspot.com/2010/09/bonus-recipe-failcake.html">Failcake</a>).<br /><br />For some reason the cake part never really adhered to the crust, so when I popped them out of the pan, the crust remained behind like little piles of sawdust.<br /><br />I decided to salvage the fifteen that kind of made it out successfully and topped them with the chocolate and blueberry to bring to the party. Even still, they tasted dried out and not something I would ever include on Cooking for One except to laugh at.<br /><br /><span style="font-weight: bold;">Pumpkin and Goat Cheese Empanadas</span><br /><br />Now you may be thinking to yourselves, "Stacy, those don't even SOUND good! Why would you make those?!"<br /><br />The inspiration came from my recent trip to Argentina, where I feasted upon empanadas. The best ones my friend Megan and I tried were pumpkin, corn, and cheese empanadas that were unbelievably delicious.<br /><br />In my warped delusions of culinary grandeur, I thought I could replicate the native Argentinian cuisine with nothing but Pillsbury crescent dough and a sense of my own self-worth.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC3CGwJLhZ5E8l2U_2bez0DDh2uom3-rBJ1iVs_Kb5FlZDstyRTu7seHmvqEwKd2_8oKg2L8vJPZ1fjaWLvb49HXQD2aUV07egO8V_xlIHXwboEDgAWbkyq2DlpTqZQ-q1E9_XfGA80ak/s1600/chef+stacy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC3CGwJLhZ5E8l2U_2bez0DDh2uom3-rBJ1iVs_Kb5FlZDstyRTu7seHmvqEwKd2_8oKg2L8vJPZ1fjaWLvb49HXQD2aUV07egO8V_xlIHXwboEDgAWbkyq2DlpTqZQ-q1E9_XfGA80ak/s320/chef+stacy.jpg" alt="" id="BLOGGER_PHOTO_ID_5575153503435338610" border="0" /></a><br /><br />I made the filling with pumpkin puree, sage, cinnamon, salt, and pepper. In a flash of insight, I decided to try the filling before I actually made the empanadas. I was as disgusted as Ina Garten after tasting batter that didn't use GOOD vanilla.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRaq4wDO8D6zCgvRap0woXRlW6bDiIYnDdov7KLNCUO9Bf0LI-84IzpwOryO4A8guDpz2J2KJ4bxmnIdvCjerfbcQdKOSxgRUjJkrH7k3fGaTyHi4dAs5TSK8pzAblYXf9Xz5PMRnrWzo/s1600/ina-garten-tongue.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRaq4wDO8D6zCgvRap0woXRlW6bDiIYnDdov7KLNCUO9Bf0LI-84IzpwOryO4A8guDpz2J2KJ4bxmnIdvCjerfbcQdKOSxgRUjJkrH7k3fGaTyHi4dAs5TSK8pzAblYXf9Xz5PMRnrWzo/s320/ina-garten-tongue.jpg" alt="" id="BLOGGER_PHOTO_ID_5575153237989892210" border="0" /></a></span><br /><br />It was salty, bitter, and nasty. I even tried microwaving it to see if the filling would taste better warm, and it didn't, so I just threw it all out. Strike two for this Superbowl party.<br /><br /><span style="font-weight: bold;">Beef and Cheese Empanadas<br /><br /></span>Now faced with the prospect of having one mediocre dessert to bring to the potluck, I needed to get resourceful. I still had my Pillsbury crescent dough for the empanadas (the grocery store didn't sell empanada shells and I'd be damned if I was gonna make them from scratch!) so I figured maybe I could just change the filling.<br /><br />Hallelujah, they turned out delicious! They took a really long time to stuff and I'm not sure I would ever make them again because of that, but they tasted great and were a hit at the party. So, without further ado, my <span style="font-weight: bold;">Beef and Cheese Empanadas</span>.<br /><br /><span style="font-weight: bold;">Ingredients:</span><ul><li><span style="font-weight: bold;">4 tubes Pillsbury Crescent Roll Dough. </span>I used the reduced fat kind.</li></ul><ul><li><span style="font-weight: bold;">1 lb. ground beef</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 can diced tomatoes</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 small onion</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 tbsp. minced garlic</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 tbsp. chili powder</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 tbsp. dried oregano</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 tbsp. cumin</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">Salt n' pepa to taste</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1/2 package of Mexican cheese blend shredded cheese</span></li></ul>This will make 32 empanadas, so feel free to adjust quantities based on the size of your crowd. If you are Cooking for One, you can also always make a big batch for yourself and freeze them for a quick snack later.<br /><br /><br /><span style="font-weight: bold;">Directions:</span><br /><br />Peel and chop up your onion and throw it into a saucepan with a drizzle of olive oil over medium high heat.<br /><br />Once the onion is softened and translucent, add the chili powder, oregano, cumin, and garlic.<br /><br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoWKCI-CAiRl4-_dxV4qaCiXXtTNaIQa-4JLvE5yDRbDIw5vZ-dchcJc1GZCwmGJne7QfxeG0t0V86Qt5mWtap4ZYfBxamyMYjB3rT8wLWWeNBcIjSn_UbyuoxueDYJIwj_ZHfpG_wgs/s1600/valentines+visit+005.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoWKCI-CAiRl4-_dxV4qaCiXXtTNaIQa-4JLvE5yDRbDIw5vZ-dchcJc1GZCwmGJne7QfxeG0t0V86Qt5mWtap4ZYfBxamyMYjB3rT8wLWWeNBcIjSn_UbyuoxueDYJIwj_ZHfpG_wgs/s320/valentines+visit+005.JPG" alt="" id="BLOGGER_PHOTO_ID_5575152866454847042" border="0" /></a></span></span><br /><br />After just a minute, add your ground beef and crumble with a large wooden spoon to mix in all the spices. Once the beef is browned after several minutes, go ahead and pour in the diced tomatoes, juice and all (I kinda jumped the gun and did it early.)<br /><br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixSLhXAedLB8pA6MrQvjXBOPyrzusjS-ZNOyGOxMnO0SU_I_woKWojATip47MtWgJ0S10HU7iJkU5Vqs1BIHShDIjKhgFeMF15wXjepbxFAeXdS41i0zYdJUii59aA5lEat36fsZ74bk/s1600/valentines+visit+006.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixSLhXAedLB8pA6MrQvjXBOPyrzusjS-ZNOyGOxMnO0SU_I_woKWojATip47MtWgJ0S10HU7iJkU5Vqs1BIHShDIjKhgFeMF15wXjepbxFAeXdS41i0zYdJUii59aA5lEat36fsZ74bk/s320/valentines+visit+006.JPG" alt="" id="BLOGGER_PHOTO_ID_5575152540722498466" border="0" /></a></span></span><br /><br />Let the mixture simmer for several minutes so the flavors get all incorporated. Taste it and add salt and pepper if necessary. Then take it off the heat to cool down before stuffing the empanadas. You should also skim off some of the fat.<br /><br />If you are making this ahead of time for a party the next day, you can just refrigerate the filling and stuff them the next day.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdgAJ-V8hvJBxh5znA5ve8R71LJNFJ_IY49ehiwgVjiBFmBV5PUGNBlKWIcxhvYEX3V5_Sf0zoj24m3Z5MKqQLMdY02YrCgwgVB2PWOD8kjjsYp3sC9TxOjTdXOC48ojMfH9muaAz4_nI/s1600/valentines+visit+007.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdgAJ-V8hvJBxh5znA5ve8R71LJNFJ_IY49ehiwgVjiBFmBV5PUGNBlKWIcxhvYEX3V5_Sf0zoj24m3Z5MKqQLMdY02YrCgwgVB2PWOD8kjjsYp3sC9TxOjTdXOC48ojMfH9muaAz4_nI/s320/valentines+visit+007.JPG" alt="" id="BLOGGER_PHOTO_ID_5575152129646451938" border="0" /></a></span><br /><br />Time to get your hands dirty! This part took forever and was kinda annoying cause I was making 32 empanadas. Preheat your oven to 375 degrees and cover three baking sheets with aluminum foil.<br /><br />Pop open your dough and separate it into the eight perforated triangles on a baking sheet.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZbIPInEvsbJJUZtDnIRFR4BOe7o2MPkSAiLpahnwPb9Zr9Jyts1eVjFnnkj9F9dCH_X-gk_2zE_X_rIU4IxTu70o8zKG_LbPJeaZTaNjjpNsBlam8r69b1bMj2Y71boB2sL_rD8uGLM/s1600/thanksgiving+032.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZbIPInEvsbJJUZtDnIRFR4BOe7o2MPkSAiLpahnwPb9Zr9Jyts1eVjFnnkj9F9dCH_X-gk_2zE_X_rIU4IxTu70o8zKG_LbPJeaZTaNjjpNsBlam8r69b1bMj2Y71boB2sL_rD8uGLM/s320/thanksgiving+032.JPG" alt="" id="BLOGGER_PHOTO_ID_5575151637304646370" border="0" /></a></span><br /><br />Add a sprinkle of Mexican cheese to one corner of the triangle and about a tablespoon of the beef filling (don't overstuff!) Then fold the other corner over the filling and pinch the open edges together to seal. It's not the end of the world if they don't close all the way.<br /><br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgay5W2Q1h4L6cvYCnUkYl6n4vQH5s77aCdvjC7Lno-SumIRY1a_3eU0M2jRTEnpNC8wmrKVXhHjTcJVHjn0mVffSwhyphenhyphen1HILBK4tyZChifUbJstrcIcThpbtNmNs73gtADy30uFg4qaLdo/s1600/empanada.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgay5W2Q1h4L6cvYCnUkYl6n4vQH5s77aCdvjC7Lno-SumIRY1a_3eU0M2jRTEnpNC8wmrKVXhHjTcJVHjn0mVffSwhyphenhyphen1HILBK4tyZChifUbJstrcIcThpbtNmNs73gtADy30uFg4qaLdo/s320/empanada.jpg" alt="" id="BLOGGER_PHOTO_ID_5575150543622317618" border="0" /></a><br /><br /></span></span></span>Continue until you feel like you want to claw your eyes out and your fingers reek of beef. Remind yourself that these will taste delightful and be worth it.<br /><br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrBv7bpbyoGvY1km-biXMdperHV1RS_OZDKhfz4roaz18pgku7r-nI3jsBZtGh-jQXkfKgQWAUU-0xu1nrhvZUa9DOvPpDEtkhdc0FDUMuxnPk7KtX2_q6gjGf8KRgxq8YVfYwcnZRBY/s1600/valentines+visit+021.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrBv7bpbyoGvY1km-biXMdperHV1RS_OZDKhfz4roaz18pgku7r-nI3jsBZtGh-jQXkfKgQWAUU-0xu1nrhvZUa9DOvPpDEtkhdc0FDUMuxnPk7KtX2_q6gjGf8KRgxq8YVfYwcnZRBY/s320/valentines+visit+021.JPG" alt="" id="BLOGGER_PHOTO_ID_5575151109340034690" border="0" /></a></span></span></span></span><br /><br />Once all the trays are filled, pop them in the oven to bake for about 14 mins, or until they are golden brown.<br /><br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglXqYlXvp8ITFsoyzNmWEDYSrVQwBTgwOP60Lw08WW-yhpiRY_1Dmg3sxDR9rP36RbfyZbOYFmvz1oIt_aDKIrHG_4I001suZwlxN__ujZkv-whudi6y_hPIMduhtZY6yYHnfpmyCd-0/s1600/colorado+visit+070.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglXqYlXvp8ITFsoyzNmWEDYSrVQwBTgwOP60Lw08WW-yhpiRY_1Dmg3sxDR9rP36RbfyZbOYFmvz1oIt_aDKIrHG_4I001suZwlxN__ujZkv-whudi6y_hPIMduhtZY6yYHnfpmyCd-0/s320/colorado+visit+070.JPG" alt="" id="BLOGGER_PHOTO_ID_5575149115468716114" border="0" /></a></span></span><br /><br />All's well that ends well!<br /><br />Crisis averted, and I had a party appetizer to offer. And in honor of the winner of my last <span style="font-weight: bold;">Cooking for One Contest, </span><span>I am going to close with</span>:<br /><br />"Next stop, Munch Town. Population: you." --Matt OgrenStacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com0tag:blogger.com,1999:blog-2922166386186521163.post-36842492914670135682011-01-30T23:11:00.016-05:002011-01-31T00:11:49.336-05:00Tilapia Florentine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3Mh7HDq1zdQfzjZOEMt4ab_hyphenhyphenisbe-54TvyJSldjhBhZSC8l_XY4usScs2K8HnzTfB2N1OcHuK_v7im1H1Gycj5LGiCseWelVx89O3ky_kHqE1TVWrd_1FH_vb7QmnfID-bETm2Wd1Q/s1600/tilapia+012.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 349px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3Mh7HDq1zdQfzjZOEMt4ab_hyphenhyphenisbe-54TvyJSldjhBhZSC8l_XY4usScs2K8HnzTfB2N1OcHuK_v7im1H1Gycj5LGiCseWelVx89O3ky_kHqE1TVWrd_1FH_vb7QmnfID-bETm2Wd1Q/s320/tilapia+012.JPG" alt="" id="BLOGGER_PHOTO_ID_5568210519609737186" border="0" /></a><br /><br />As some of you may know, I spent a semester of college studying abroad in Florence, Italy. While there, I looked at pretty art, ate lots of delicious Italian food, and apparently spent some time frolicking in fountains.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYMF1UzyPGFSUaI_r6AjunIKwW2-7bMvwDPt-j-j7PNL4tIVywacPOulEQKPSJO1R6JZ1MqZws0AbcD8qdcDt4-BQ8acc1n75omze4U_PO1Q8TFscCtpuQWxVbCOm7L8T1zKrL1PCs28/s1600/tool.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 333px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYMF1UzyPGFSUaI_r6AjunIKwW2-7bMvwDPt-j-j7PNL4tIVywacPOulEQKPSJO1R6JZ1MqZws0AbcD8qdcDt4-BQ8acc1n75omze4U_PO1Q8TFscCtpuQWxVbCOm7L8T1zKrL1PCs28/s320/tool.jpg" alt="" id="BLOGGER_PHOTO_ID_5568210267219115810" border="0" /></a><br /><br />This is the part where I wish I could tell you I had some unbelievable Florentine fish dish at a hole-in-the-wall-trattoria that I have been slaving in the kitchen to reproduce for you in an inexpensive, idiot-proof way while maintaining that authentic flavor.<br /><br />Unfortunately, nothing I encountered while in Florence resembled the so-called "Florentine" dishes we find here in America. Rather, for some reason the term Florentine on American menus just seems to mean involving spinach in some way. I have no idea why.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7x1xT1OuKOrFALEB7a0WUI6E_fwkXw6OKV7Hz34xo78FFVNEewxsF4Lyazpmba7ElWT4LDAgmfKroCbL8omt8gQsu0dAR7iPqjBbikGc3jiOqKe4bOJRAToMxLqNUHX613NCIh7VXAoU/s1600/Popeye.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 168px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7x1xT1OuKOrFALEB7a0WUI6E_fwkXw6OKV7Hz34xo78FFVNEewxsF4Lyazpmba7ElWT4LDAgmfKroCbL8omt8gQsu0dAR7iPqjBbikGc3jiOqKe4bOJRAToMxLqNUHX613NCIh7VXAoU/s320/Popeye.jpg" alt="" id="BLOGGER_PHOTO_ID_5568210026256290450" border="0" /></a><br /><br />Anywho, my <span style="font-weight: bold;">Tilapia Florentine</span> is unfortunately not a recreation of a culinary experience I had in Florence. It's just a really tasty dish that is unbelievably fast and easy to make. I know, I know, I claim all my recipes are fast and easy. But this baby clocks in at under twenty minutes!<br /><br />So go on and give it a try, and if anyone asks, tell them it's a little something you picked up on your last trip to Italy ;)<br /><br /><br /><span style="font-weight: bold;">Ingredients:<br /></span><ul><li><span style="font-weight: bold;">1 fillet of tilapia</span>. You could also use pretty much any other white fish. As long as it's white, I don't discriminate.</li></ul><ul><li><span style="font-weight: bold;">1/4 cup seasoned bread crumbs. </span>I used garlic and herb, but you could also use Italian.</li></ul><ul><li><span style="font-weight: bold;">2 tbsp. melted butter or olive oil.</span> Choose your own fat adventure!</li></ul><ul><li><span style="font-weight: bold;">1 small shallot</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">2 big ole handfuls frozen or fresh spinach leaves. </span>If frozen, no need to let it thaw.</li></ul><ul><li><span style="font-weight: bold;">1 can Italian seasoned diced tomatoes</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">2 tbsp. heavy cream</span></li></ul> In the pictures you will see that I made enough for my whole family, but since this IS Cooking for One, I adapted my recipe for a single portion. Wasn't that thoughtful of me?<br /><br /><br /><span style="font-weight: bold;">Directions:</span><br /><br />Preheat your oven to 400 degrees and MacGyver yourself a crisping rack. I used a baking sheet, aluminum foil, and the rack from my toaster oven, but you could also use a ballpoint pen, a paper clip, and a ball of lint.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisL9yCOcbqBOQ-jdz3etQxMRj7-vkgzgsYPamC0tU-pyaZ5GjLDmuAU3li56rtrhspRT4ufsmA2_vBsRZhA-ZrC0R9QsNB2OVVUpP3cqC8cRzIO3zzZ9OGvnjgEBOSR3_xmUOUHGiE2og/s1600/macgyver.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 226px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisL9yCOcbqBOQ-jdz3etQxMRj7-vkgzgsYPamC0tU-pyaZ5GjLDmuAU3li56rtrhspRT4ufsmA2_vBsRZhA-ZrC0R9QsNB2OVVUpP3cqC8cRzIO3zzZ9OGvnjgEBOSR3_xmUOUHGiE2og/s320/macgyver.jpg" alt="" id="BLOGGER_PHOTO_ID_5568204641753595762" border="0" /></a><br /><br />Of course, you could always use a real crisping rack, or just a regular ole baking sheet will do just fine.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7pFnCOe-lhWD8kEdqQDUw_yNMPzhU-ymZToQfJ6M9nGjiuLCIQGvBsZK-M0H-qFNpQQquI65t4BkfOUjAXZ86mC3_dT5T0GpgwovysM9CiS52rb4Mu8Xc_QQAkklJIDNcoe0j17OEJo/s1600/tilapia+002.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7pFnCOe-lhWD8kEdqQDUw_yNMPzhU-ymZToQfJ6M9nGjiuLCIQGvBsZK-M0H-qFNpQQquI65t4BkfOUjAXZ86mC3_dT5T0GpgwovysM9CiS52rb4Mu8Xc_QQAkklJIDNcoe0j17OEJo/s320/tilapia+002.JPG" alt="" id="BLOGGER_PHOTO_ID_5568203378107723074" border="0" /></a><br /><br />Mix together your seasoned bread crumbs and melted butter or olive oil. This will help the mixture stick to the fish and get nice and toasty brown in the oven.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjhyphenhyphenXvTZDVZYRNsON39xT6V7Yl2KyeqrZ2ZTkaCITg2ExJLUK28UhmA5zXP5l56cB7F5VjVqbdeM4TjZG52k-7u1cH16ANUqLNZIPPKT4dnX6lXPONydhOHz_X_sY_9krzhrVXn1SODxE/s1600/tilapia+003.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjhyphenhyphenXvTZDVZYRNsON39xT6V7Yl2KyeqrZ2ZTkaCITg2ExJLUK28UhmA5zXP5l56cB7F5VjVqbdeM4TjZG52k-7u1cH16ANUqLNZIPPKT4dnX6lXPONydhOHz_X_sY_9krzhrVXn1SODxE/s320/tilapia+003.JPG" alt="" id="BLOGGER_PHOTO_ID_5568202946027113346" border="0" /></a><br /><br />Pat a layer of the moist bread crumbs on top of your fish. Pop in the oven for about fifteen minutes.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2Wu4D6DpUUtpD_1qacaVFlwDT-SkYYRUJP451ALJsWYyc6OgF9e0iLFvYrUtx0Wvi3n6mzs45netFEjpcS7oV6xftCTLvsOQLoQbE8bg9eCq3lKM2mszPFoO2SAsqkOhvPqjsWCbrbc/s1600/tilapia+004.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2Wu4D6DpUUtpD_1qacaVFlwDT-SkYYRUJP451ALJsWYyc6OgF9e0iLFvYrUtx0Wvi3n6mzs45netFEjpcS7oV6xftCTLvsOQLoQbE8bg9eCq3lKM2mszPFoO2SAsqkOhvPqjsWCbrbc/s320/tilapia+004.JPG" alt="" id="BLOGGER_PHOTO_ID_5568202733816384034" border="0" /></a><br /><br />In the meanwhile, you can make your lovely bed of spinach. Peel and mince your shallot and throw it in a saucepan with a bit of olive oil on medium high heat.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGTJGWkVR8GAGY4iUCl5ft74s1A8jlZbCZ7BasrGChqy_y2JMil1g71CQG299DY0ciH3EPOw2lYYXVu4_4ybAfLbeJalPQFRbazP1eo991iKkW12U7EUhIOldBvJtKK-ukYpe_pYPN1o/s1600/tilapia+005.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGTJGWkVR8GAGY4iUCl5ft74s1A8jlZbCZ7BasrGChqy_y2JMil1g71CQG299DY0ciH3EPOw2lYYXVu4_4ybAfLbeJalPQFRbazP1eo991iKkW12U7EUhIOldBvJtKK-ukYpe_pYPN1o/s320/tilapia+005.JPG" alt="" id="BLOGGER_PHOTO_ID_5568202121455292322" border="0" /></a><br /><br />Once the shallot is soft and translucent, go ahead and add your can of diced tomatoes and spinach. Let the mixture simmer away until the spinach is wilted down (this will obviously take another minute or so if you are using frozen spinach).<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSM_lDuicOQaPz4x_3dPuQaDULY3i-ALPe5zv-5LIiHiazLi8gEuV35zHh6W_EFfJlQzBLIwuf321ZVpbcoG_IMoeQV8aeJ5InjZYiWoW_43jU5wO1t5PB9rfBlgLOhEypMiE3sMdzz1E/s1600/tilapia+008.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSM_lDuicOQaPz4x_3dPuQaDULY3i-ALPe5zv-5LIiHiazLi8gEuV35zHh6W_EFfJlQzBLIwuf321ZVpbcoG_IMoeQV8aeJ5InjZYiWoW_43jU5wO1t5PB9rfBlgLOhEypMiE3sMdzz1E/s320/tilapia+008.JPG" alt="" id="BLOGGER_PHOTO_ID_5568201841078183058" border="0" /></a></span><br /><br />When the tilapia is ready to come out of the oven, go ahead and mix the heavy cream into the spinach.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgru2B2UR6wLEd4deSWbCY56OKL2ZicYON8N8GcVXkzdn8WRw-TEYwONQLXowmBJNR_YQCbCWZbhUq1VSiRDFwsqO4Tibs0iUXa7p7Xa9_gzSLd9xJlMokG-ElZGCzcWqqQpp9zdt1qFqU/s1600/tilapia+009.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgru2B2UR6wLEd4deSWbCY56OKL2ZicYON8N8GcVXkzdn8WRw-TEYwONQLXowmBJNR_YQCbCWZbhUq1VSiRDFwsqO4Tibs0iUXa7p7Xa9_gzSLd9xJlMokG-ElZGCzcWqqQpp9zdt1qFqU/s320/tilapia+009.JPG" alt="" id="BLOGGER_PHOTO_ID_5568201568917611650" border="0" /></a><br /><br /></span>Spoon the spinach and tomatoes onto a plate and top with your tilapia. Buon appetito! ****<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBl1BvDnhMVOxpsWIq2hSUTdVmSDHw2WUK-uofOvWuiTNNpI4ZddVfDnFrXFP00GFks-KWFPcy6s2-BgkNfthAPBkUmX4R6pJD2E-qKbTCmZqOxIp9YaG1aC2SVK7rBaWJpIFREok2UbQ/s1600/tilapia+011.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBl1BvDnhMVOxpsWIq2hSUTdVmSDHw2WUK-uofOvWuiTNNpI4ZddVfDnFrXFP00GFks-KWFPcy6s2-BgkNfthAPBkUmX4R6pJD2E-qKbTCmZqOxIp9YaG1aC2SVK7rBaWJpIFREok2UbQ/s320/tilapia+011.JPG" alt="" id="BLOGGER_PHOTO_ID_5568201288355256578" border="0" /></a><br /><br /></span><span>**** </span><span>I am getting sick of using "Enjoy!" and/or some variation in another language pertaining to the origin of the recipe in each of my posts. <span style="font-weight: bold;">Thus, I am announcing a new Cooking for One Contest!!!</span><br /><br />Can YOU come up with a new creative catch phrase for me to use in my posts to indicate that I wish for the enjoyment of my food? For example:<br /><br />1) Taste it, b@#$%!<br /><br />2) This here is gonna be goooood.<br /><br />3) Cooking for One? More like Cooking for FUN!<br /><br />Points for hilarity will be awarded, so feel free to leave some ideas in the comments. Who knows, yours might be the lucky winner!<br /></span>Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com1tag:blogger.com,1999:blog-2922166386186521163.post-59290237800605378122011-01-17T18:55:00.013-05:002011-01-17T19:58:31.745-05:00Stuffed Mediterranean Bites<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngDx-JJNfCGS4kX5mS6dM6Owu_0GdpTY5cUCRoONwT3DMACwd2yUmseehryZyI8UAkzgKiFZpjFVUO6G6Oe1L7WO6xaRYt1xkNl4q2EdkJdWURIsRU-v2QtepAD8X-qW0UXxmewDPses/s1600/thanksgiving+046.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 349px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngDx-JJNfCGS4kX5mS6dM6Owu_0GdpTY5cUCRoONwT3DMACwd2yUmseehryZyI8UAkzgKiFZpjFVUO6G6Oe1L7WO6xaRYt1xkNl4q2EdkJdWURIsRU-v2QtepAD8X-qW0UXxmewDPses/s320/thanksgiving+046.JPG" alt="" id="BLOGGER_PHOTO_ID_5563322763783962914" border="0" /></a><br /><br />Hi, everyone! I made it back from Argentina and Uruguay safe and sound and had an amazing, food-filled time there. Here I am with a delicious stew called <span style="font-style: italic;">cazuela:</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQZU8icNitci6SF3pdmlO-GPZFkV28YSpgXDx15QnG9eZXlux5oU1qHOM0o19o0_LdkWeezfZMHu_e8fLxtLKk9gyMANLyEeni27JXw-hxN5cCrpRlCrIrl6jCfC2DVjD6RXZjqVYbvo/s1600/argentina+114.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQZU8icNitci6SF3pdmlO-GPZFkV28YSpgXDx15QnG9eZXlux5oU1qHOM0o19o0_LdkWeezfZMHu_e8fLxtLKk9gyMANLyEeni27JXw-hxN5cCrpRlCrIrl6jCfC2DVjD6RXZjqVYbvo/s320/argentina+114.JPG" alt="" id="BLOGGER_PHOTO_ID_5563322493796136178" border="0" /></a><br /><br />Anyways. Lately the blog has come under a little fire from critics. "But Stacy!" they say. "I thought this blog was called Cooking for One, yet all I see are <a href="http://cookingforone-stacy.blogspot.com/2010/12/braised-brisket-with-vegetables.html">four lb. briskets</a> and <a href="http://cookingforone-stacy.blogspot.com/2010/11/roasted-turkey-roulade-with-cranberry.html">giant turkey roulades</a>! Surely you don't mean to tell me you eat those yourself?"<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4odygYdPECWnzEux-hdNBv9k4lgneV_rY4mCqSoPKfKFc87yTpeVTt6IyhGLql5zF2nArx1c9C9vHeAJmwsqZErNZfcdzzozpy0O7zG4CP8IUyAtX9lQgD0HJKcUGSpOcM3IDpVRbAzI/s1600/Bill+O%2527Reilly.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4odygYdPECWnzEux-hdNBv9k4lgneV_rY4mCqSoPKfKFc87yTpeVTt6IyhGLql5zF2nArx1c9C9vHeAJmwsqZErNZfcdzzozpy0O7zG4CP8IUyAtX9lQgD0HJKcUGSpOcM3IDpVRbAzI/s320/Bill+O%2527Reilly.jpg" alt="" id="BLOGGER_PHOTO_ID_5563322290022932066" border="0" /></a><br /><br />Touche, critics. Though I wish I could eat them all myself, I have been preparing these recent recipes for my family while I am (TEMPORARILY!) living at home. It just seems selfish of me to Cook for One while my family salivates all around me.<br /><br />So today, I will share with you my <span style="font-weight: bold;">Stuffed Mediterranean Bites. </span>While you may not necessarily be able to eat them all yourself in one sitting, they harken back to the ridiculously easy, low maintenance recipes that form the foundation of this blog's values. Because this is America, dammit, and sometimes we just want to rely on premade Pillsbury dough!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYqpxBpIWTvuDga1eTZteDn0ok7rSGBfzI2cbFpnQ4US2VhKph-EciEfNIF0AiMvYLoz8cY_sWiunH-vTnhG1S-cHRKyK9cYrH4APmlP6XwXxmfacPHTOwSia7qVc28O-6WajE8p43Jo/s1600/pillsbury_doughboy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYqpxBpIWTvuDga1eTZteDn0ok7rSGBfzI2cbFpnQ4US2VhKph-EciEfNIF0AiMvYLoz8cY_sWiunH-vTnhG1S-cHRKyK9cYrH4APmlP6XwXxmfacPHTOwSia7qVc28O-6WajE8p43Jo/s320/pillsbury_doughboy.jpg" alt="" id="BLOGGER_PHOTO_ID_5563319496905229698" border="0" /></a><br /><br />These bites are an incredibly easy appetizer or snack, are color appropriate for holiday parties (what with the red, green, and white) and have a delicious flavor similar to <a href="http://en.wikipedia.org/wiki/Spanakopita">spanakopita</a> with a fraction of the work.<br /><br />Enjoy!<br /><br /><br /><span style="font-weight: bold;">Ingredients:<br /></span><ul><li><span style="font-weight: bold;">1 package Pillsbury Crescent Dough. </span>These are unbelievably fun to pop open.</li></ul><ul><li><span style="font-weight: bold;">1 box frozen chopped spinach</span></li></ul><ul><li><span style="font-weight: bold;">1/3 cup julienned sundried tomatoes packed in oil</span></li></ul><ul><li><span style="font-weight: bold;">1/3 cup feta cheese. </span>I used the Mediterranean flavored, but plain is fine, too.</li></ul>That's all you need to make these easy, delicious appetizers!<br /><br /><br /><span style="font-weight: bold;">Directions:<br /><br /></span>Preheat oven to 350 degrees and cover a large baking sheet with aluminum foil (easy clean-up!) Pop open your tube of Crescent Dough and giggle like a delighted schoolgirl.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrpk0o61HwL9A6nPgwR2zCj9MsS9RFIwgqPsXjwphj4BaIxj9f6U3X8kzNCz6aGWvPQkei5OWDI85HHqtL4FI-4lljiXSpKJZNCUv8rTY1mr-TKjL9FqBrGU6tsxKeVWf2tJR8mL8rJ0/s1600/giggle.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 197px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrpk0o61HwL9A6nPgwR2zCj9MsS9RFIwgqPsXjwphj4BaIxj9f6U3X8kzNCz6aGWvPQkei5OWDI85HHqtL4FI-4lljiXSpKJZNCUv8rTY1mr-TKjL9FqBrGU6tsxKeVWf2tJR8mL8rJ0/s320/giggle.jpg" alt="" id="BLOGGER_PHOTO_ID_5563316891397752002" border="0" /></a><br /><br />Separate the dough into eight triangles along the pre-cut perforations and spread them out on the baking sheet.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xf4JP_S0l8RWqJ8dUv6eBIicgc8_fPbDPYTjsBb97pZo8oC6oEkGl2E8-RTMQoEbDIzh-90E7572d96nEdNq8hTd1YAD3uDJ98kmnWrGtf0s5KvwDccTQI7PPH6LF5UU1lxjbRBiGfs/s1600/thanksgiving+032.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xf4JP_S0l8RWqJ8dUv6eBIicgc8_fPbDPYTjsBb97pZo8oC6oEkGl2E8-RTMQoEbDIzh-90E7572d96nEdNq8hTd1YAD3uDJ98kmnWrGtf0s5KvwDccTQI7PPH6LF5UU1lxjbRBiGfs/s320/thanksgiving+032.JPG" alt="" id="BLOGGER_PHOTO_ID_5563316394778169570" border="0" /></a><br /><br />Prepare the spinach according to the directions on the package. Put the spinach into a strainer or colander and use the back of a spoon (or your hands if you wanna get messy) to squeeze out all the excess liquid from the spinach. This will make the difference between toasty bites and soggy ones!<br /><br />Put a thin layer of spinach on each triangle of dough. You don't want to overload the filling.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zpnohg1NoNjsEion-yqvPkky2rzEAxQV7atUulR4hwNT5yL7eQfAk6NnC16wvynE4NT0Uk_bdNh89ikggqN4pGynsKNw7x1Q0e_QIfRpXb9xJxddvudtktACT2W0vf_LsmuBcmXOcKk/s1600/thanksgiving+033.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zpnohg1NoNjsEion-yqvPkky2rzEAxQV7atUulR4hwNT5yL7eQfAk6NnC16wvynE4NT0Uk_bdNh89ikggqN4pGynsKNw7x1Q0e_QIfRpXb9xJxddvudtktACT2W0vf_LsmuBcmXOcKk/s320/thanksgiving+033.JPG" alt="" id="BLOGGER_PHOTO_ID_5563316229580415218" border="0" /></a><br /><br />Depending on how finely chopped your sundried tomatoes are in the jar, you might want to just take some scissors and snip them into smaller bits before topping the spinach with them.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YvLXGdaToRgMiHUyxhSLMBi1C2EeLM3a-PyJptxS_Y1GB2O_U-C9DedNNbXdnawETH9ZCR7x9HCt1DGuteU4hypjjpows9F93fophWZ-aGdPzIGs2sTVynjayrijAdzcAAr2YDzuRzo/s1600/thanksgiving+034.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YvLXGdaToRgMiHUyxhSLMBi1C2EeLM3a-PyJptxS_Y1GB2O_U-C9DedNNbXdnawETH9ZCR7x9HCt1DGuteU4hypjjpows9F93fophWZ-aGdPzIGs2sTVynjayrijAdzcAAr2YDzuRzo/s320/thanksgiving+034.JPG" alt="" id="BLOGGER_PHOTO_ID_5563316029406678018" border="0" /></a><br /><br />Sprinkle the triangles with the feta and loosely roll them up around the filling.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJfx2m_1rW38z48OsvZBbyifHN2ucU_5vqrzXskYXYPfMKkzpGTgytFkWsXJE8FpS5AhI9vzlXdFUZqeQegQKSPPeo-7P4OFiIfMYVULVXHvUGPZvtqiAbyiGFhFylD7hEy6Nlf9wL_M/s1600/thanksgiving+035.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJfx2m_1rW38z48OsvZBbyifHN2ucU_5vqrzXskYXYPfMKkzpGTgytFkWsXJE8FpS5AhI9vzlXdFUZqeQegQKSPPeo-7P4OFiIfMYVULVXHvUGPZvtqiAbyiGFhFylD7hEy6Nlf9wL_M/s320/thanksgiving+035.JPG" alt="" id="BLOGGER_PHOTO_ID_5563315802600507218" border="0" /></a><br /><br />Pop them in the oven for 13-15 mins. or until the dough is puffed and golden and the feta is melty and delicious. Put them on a plate to cool and dig in!<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWR2YSXebawNLdv17IyYC9w16xXwmo3-hOZy2gW6IOph7l487FnLcz10vOGEwbqBEdCGBGJJ5_8G4ndTqBAlTPFyM9yidpn4pdDpzVVaudH4lLiDPy2FCDxYgLcNDVVrWHu-ppRyRnRA/s1600/thanksgiving+046.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWR2YSXebawNLdv17IyYC9w16xXwmo3-hOZy2gW6IOph7l487FnLcz10vOGEwbqBEdCGBGJJ5_8G4ndTqBAlTPFyM9yidpn4pdDpzVVaudH4lLiDPy2FCDxYgLcNDVVrWHu-ppRyRnRA/s320/thanksgiving+046.JPG" alt="" id="BLOGGER_PHOTO_ID_5563315624992355074" border="0" /></a></span>Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com2tag:blogger.com,1999:blog-2922166386186521163.post-32756800904801496082010-12-25T20:18:00.016-05:002011-05-14T18:32:05.644-04:00Perfectly Fluffy Matzo Ball Soup: Hannukah Part Three<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrPcZc6bS4pAHb61MEGjjtADHnqLSHLtL6dJMDs2pT1NyUjOcZZ70nl13HDmy1aCz8HMAMRzcR8gLa2G74A6OSCYUpo_RM5qKXGOzfAwkqt6P0UOWwom5sCu6hG81JnTs0150xskW84M/s1600/hannukah+043.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrPcZc6bS4pAHb61MEGjjtADHnqLSHLtL6dJMDs2pT1NyUjOcZZ70nl13HDmy1aCz8HMAMRzcR8gLa2G74A6OSCYUpo_RM5qKXGOzfAwkqt6P0UOWwom5sCu6hG81JnTs0150xskW84M/s320/hannukah+043.JPG" alt="" id="BLOGGER_PHOTO_ID_5554807197485186258" border="0" /></a><br /><br />Now that it's Christmas, I think it's finally high time for me to wrap up my Hannukah series. And what better way to stick it to the man (and by the man I mean Santa) than to post a matzo ball soup recipe on Christmas?<br /><br />Ha ha, score one for Hannukah Harry!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhJTolr6-3-dvGcf8xP1FIHzdeFuNavLgGCEcJz5EDd1b7a2tuYIeQP-XEyblJoCg-VOw3Y4EFjdnCo0fZEZvIIIa3i4e0rfNX-ULACNvKjcWlN5y_IrRyBTbUgnK95frfwRMj7CG3PM/s1600/Hanukkah_Harry_Shirt-2T.gif"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhJTolr6-3-dvGcf8xP1FIHzdeFuNavLgGCEcJz5EDd1b7a2tuYIeQP-XEyblJoCg-VOw3Y4EFjdnCo0fZEZvIIIa3i4e0rfNX-ULACNvKjcWlN5y_IrRyBTbUgnK95frfwRMj7CG3PM/s320/Hanukkah_Harry_Shirt-2T.gif" alt="" id="BLOGGER_PHOTO_ID_5554806998425541266" border="0" /></a><br /><br />If you have never had real matzo ball soup before, you are missing out. For the goyim out there, matzo balls are fluffy, delicious dumplings made from matzo meal. Known as the Jewish penicillin, this hearty, warming soup will cure whatever ails you. Especially if what ails you is being a Jew on Christmas.<br /><br />Enjoy!<br /><br /><br /><span style="font-weight: bold;">Ingredients:</span><ul><li><span style="font-weight: bold;">3 large boxes chicken broth. </span>If you have the time to make your own chicken broth, obviously that's always going to be better than store bought. But if you don't have a chicken carcass to boil, this will do just fine, especially when simmered with fresh vegetables.</li></ul><ul><li><span style="font-weight: bold;">1 large carrot</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">2 celery stalks</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 medium onion</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1/3 cup chopped fresh Italian parsley. </span>Some for the balls and some for the soup.</li></ul><ul><li><span style="font-weight: bold;">1 cup matzo meal</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">4 eggs</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1/4 cup chicken broth. </span>Just take this from your pot of broth once it is simmering.</li></ul><ul><li><span style="font-weight: bold;">1/4 cup vegetable oil.</span> If you happened to make your chicken broth from scratch, 1/4 cup of the rendered chicken fat works here, too. But rendered chicken fat sounds kinda gross.</li></ul>This recipe yields about 10 matzo balls and tons of soup. Feel free to adjust the quantities depending whether you are making the soup for a family get together, or just to treat yourself to some comfort food!<br /><br /><br /><span style="font-weight: bold;">Directions:</span><br /><span style="font-weight: bold;"><br /></span>Peel and chop your carrot, onion, and celery (though you don't have to peel the celery, obviously) into nice, small, evenly sized pieces. If the idea of this makes you want to claw your eyes out, feel free to substitute frozen mirepoix (bag of cut up carrots, celery, and onion). I won't judge.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2b9RxjZor7-677WvIowBSAwCNP3CmZMhNl4J_Y-pBfns_kUMAmNrqERug45RsCF0fH1mc_99ojNO2s4A2uovN4yzTlN0tiNUYUinVI0Xym39KbbchndAhygWad9xLSyMYhPZLfPIZ-U/s1600/hannukah+036.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2b9RxjZor7-677WvIowBSAwCNP3CmZMhNl4J_Y-pBfns_kUMAmNrqERug45RsCF0fH1mc_99ojNO2s4A2uovN4yzTlN0tiNUYUinVI0Xym39KbbchndAhygWad9xLSyMYhPZLfPIZ-U/s320/hannukah+036.JPG" alt="" id="BLOGGER_PHOTO_ID_5554806573188550962" border="0" /></a></span><br /><br />Add a drizzle of vegetable oil to a large pot set to medium high heat. Stir in your vegetables and cook until they are softened, about two minutes.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaS8t0ug4_Cnitf6HT80UKjLmPCOnJ4KcO2-M7tAMUIjb8I0Xuv28ejKq4gIYloCejNgZXKdGB6u19M2CSyqxNC7bTnHL9HRk_R-4yyNXl0YZpa-H6mPTPySPUZ-t4TKkhAMyp9jzprzY/s1600/hannukah+037.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaS8t0ug4_Cnitf6HT80UKjLmPCOnJ4KcO2-M7tAMUIjb8I0Xuv28ejKq4gIYloCejNgZXKdGB6u19M2CSyqxNC7bTnHL9HRk_R-4yyNXl0YZpa-H6mPTPySPUZ-t4TKkhAMyp9jzprzY/s320/hannukah+037.JPG" alt="" id="BLOGGER_PHOTO_ID_5554806259167204482" border="0" /></a><br /><br />Pour in your chicken broth and add about half the chopped parsley. Let it come up to a boil, and then turn the heat down to low to let it simmer.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpECi_F3pZFmq-_RYZykMka_9mtp47JflU6iBz_xvvaKW4gMdMf3-LJZzBpd62PHYUeVO-Pp0opVtfpPJJvFnNo-jWqL2DLmjZtstYaK9K8aeepmJBChefCWTm4oKn5_uuJvUVnUPuJ4Y/s1600/hannukah+038+%25282%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpECi_F3pZFmq-_RYZykMka_9mtp47JflU6iBz_xvvaKW4gMdMf3-LJZzBpd62PHYUeVO-Pp0opVtfpPJJvFnNo-jWqL2DLmjZtstYaK9K8aeepmJBChefCWTm4oKn5_uuJvUVnUPuJ4Y/s320/hannukah+038+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5554806010829979170" border="0" /></a><br /><br />Now it's time to get the action going with your balls (yes, yes, that's what she said). I am going to let you choose your own matzo ball adventure here based on personal preference:<br /><br />A) If you like denser matzo balls, skip the next step and simply beat your eggs whole into the matzo mixture.<br /><br />B) If you think denser matzo balls taste like hockey pucks and you like yours nice and fluffy, proceed with my given recipe. <span style="font-weight: bold;"><br /><br /></span>Choose wisely!<br /><br />Personally, I think separating your eggs is the single greatest trick for perfectly fluffy matzo balls. If you agree, go ahead and separate your egg yolks and whites using your method of choice. I like just cracking the egg in two and passing the yolk back and forth between shells, letting the whites drip down into the bowl. If this is scary to you, you can just crack the eggs into a strainer or colander and let the whites drip through into a large bowl.<br /><br />Below is a picture of someone else's fingers:<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSi-41yag_62Jvu-MnUJhq28SrNf0hC79wgeScPNvJ9nQIJF0rJCMbD1VMDJL6YGDGvgxo6Zd9ik_Kwjy0bQ_u7r8ip016a9rtIglI6nBEd_8sBrfQG4lvHkyqARxVhth_dPN4W8vk5zg/s1600/separate-eggs-step4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSi-41yag_62Jvu-MnUJhq28SrNf0hC79wgeScPNvJ9nQIJF0rJCMbD1VMDJL6YGDGvgxo6Zd9ik_Kwjy0bQ_u7r8ip016a9rtIglI6nBEd_8sBrfQG4lvHkyqARxVhth_dPN4W8vk5zg/s320/separate-eggs-step4.jpg" alt="" id="BLOGGER_PHOTO_ID_5554805617484048338" border="0" /></a></span><br /><br />Put the yolks in a bowl with the matzo meal, vegetable oil, remaining parsley, and 1/4 cup of your simmering chicken stock and whisk to combine.<br /><br />Now it's time to beat your egg whites. This is how souffles are made so nice and fluffy: beaten egg whites are folded into the batter and the air gives it lift. Make sure your bowl is large enough, cause that pile of slimy egg whites is going to magically transform into a fluffy cloud of delight.<br /><br />With a hand mixer, beat the egg whites on low until they are frothy but not stiff. What the hell does that mean? The whites should look like beer foam.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8jyti0R4WspH1_aDg9puw4gIQfAzOayrk5W02wsVMCw0wvdBBqi3tUhAhrZERcz6GBTqBL3yzEGdrEed-vnR-z3nzZx5M6efd8qI6EiX05VWD6tJ5G_bp7l7-phauBYfxlq5jvIT_Bc/s1600/egg+whites.jpg"><span style="font-weight: bold;"></span></a><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEuNTC7gKmKaDJy3MV6ZFo731GymquW1I1UJbG3vLTzjKF6d64KCHSYqyk8Yw3-UaK2zn1QLVC0u5oYEin3wcpSCimDZIPZ4l1dh781hmvP4EAq4Gike-xJvUsQ90_cMaVc-ueWjkPqFg/s1600/hannukah+039.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEuNTC7gKmKaDJy3MV6ZFo731GymquW1I1UJbG3vLTzjKF6d64KCHSYqyk8Yw3-UaK2zn1QLVC0u5oYEin3wcpSCimDZIPZ4l1dh781hmvP4EAq4Gike-xJvUsQ90_cMaVc-ueWjkPqFg/s320/hannukah+039.JPG" alt="" id="BLOGGER_PHOTO_ID_5554805095089942946" border="0" /></a></span><br /><br />With a spatula, fold the egg whites gently into the matzo meal mixture. They should be nice and combined, but not overmixed cause that will deflate the egg whites.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbN6-j2KSLrQ2pjPWon3DCLGbY9A4oOBd1O_0bCcbJDMLIxO4PpFkEsjEjDDv5ynBJdJt-hXxryFX3WJo4T4fTPMiaIAp8GPIpNAswQFmKhfpGkn1Aeaw7i34BAMio2phYn3_8D3LyEbc/s1600/hannukah+040.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbN6-j2KSLrQ2pjPWon3DCLGbY9A4oOBd1O_0bCcbJDMLIxO4PpFkEsjEjDDv5ynBJdJt-hXxryFX3WJo4T4fTPMiaIAp8GPIpNAswQFmKhfpGkn1Aeaw7i34BAMio2phYn3_8D3LyEbc/s320/hannukah+040.JPG" alt="" id="BLOGGER_PHOTO_ID_5554803455989248914" border="0" /></a><br /><br />Pop the mixture into the fridge for at least 15 minutes, but longer is fine too if you are making this ahead of time.<br /><br />With an ice cream scoop or large spoon, scoop out equal size lumps of batter, roll them in your hands a bit to smooth them out, and drop them into the simmering chicken broth.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_MAMVJJEAOuNeHUTXHLbc8ZXzWZzKlIv0IYXcFzhleNG-lsr1L-EpJtrXMtGRw1tooL1TMWu4HaDpcDITQTzCPAjmKbQprdzaxg0ByC7e_-MBEicHQ70YH4DLX3iHRxnZwk7itAmSy-A/s1600/hannukah+042.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_MAMVJJEAOuNeHUTXHLbc8ZXzWZzKlIv0IYXcFzhleNG-lsr1L-EpJtrXMtGRw1tooL1TMWu4HaDpcDITQTzCPAjmKbQprdzaxg0ByC7e_-MBEicHQ70YH4DLX3iHRxnZwk7itAmSy-A/s320/hannukah+042.JPG" alt="" id="BLOGGER_PHOTO_ID_5554802997802537426" border="0" /></a><br /><br />Cover the pot and let the matzo balls cook for about 40 minutes, turning them over halfway through to let the other side cook.<br /><br />Spoon the balls into a bowl and pour in the chicken broth and veggies. Enjoy your delicious homemade matzo ball soup!<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlH5NUwRvQAMO8Asls_YtKSlJjpdvB-KM5tgslF_w8blarKdQeGd2qVJrmN4FYxE2K7ujffpRuBSSieu3VZhzqpNT8UPupdVvmf5BbSHSawUQeoU4PwwJz2RljSfVFSqq6OOXXbxRV8ZU/s1600/hannukah+044.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlH5NUwRvQAMO8Asls_YtKSlJjpdvB-KM5tgslF_w8blarKdQeGd2qVJrmN4FYxE2K7ujffpRuBSSieu3VZhzqpNT8UPupdVvmf5BbSHSawUQeoU4PwwJz2RljSfVFSqq6OOXXbxRV8ZU/s320/hannukah+044.JPG" alt="" id="BLOGGER_PHOTO_ID_5554802695896725778" border="0" /></a></span><br /><span style="font-weight: bold;"><br />NOTE:</span> I will be off on an adventure in Argentina and Uruguay for the next couple weeks, so there will be a brief blog hiatus. I will be eating lots and lots of beef and drinking lots and lots of wine. Hasta luego, my friends!Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com0tag:blogger.com,1999:blog-2922166386186521163.post-86166161404156091812010-12-22T00:04:00.013-05:002010-12-23T15:36:18.389-05:00Vadim's Kugel with Streusel Topping: Hannukah Part Two<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyS8YFvBuVdlOTYceORq-e8VvtkWIjQHeiGfFzRhkjmDwZK_jPHMJrgyTg2o6phOaGvdd4oblhagRwIohq1j7FfEzotBcYIjOhJ1eblF-3mM4QWGdh_CSFCtgl6dmpeU6l_aphoOffUr0/s1600/hannukah+027.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyS8YFvBuVdlOTYceORq-e8VvtkWIjQHeiGfFzRhkjmDwZK_jPHMJrgyTg2o6phOaGvdd4oblhagRwIohq1j7FfEzotBcYIjOhJ1eblF-3mM4QWGdh_CSFCtgl6dmpeU6l_aphoOffUr0/s320/hannukah+027.JPG" alt="" id="BLOGGER_PHOTO_ID_5553380131587395298" border="0" /></a><br />You may be asking yourself a couple questions: Who is Vadim? And what is kugel?<br /><br />Vadim Sagalchik is a high school friend of mine and the lucky winner of my awesome (albeit half-assed) Facebook contest to see who would be my 30th official follower on the blog!<br /><br />His grand prize is a recipe that will forever be named after him, as well as a guest appearance on Cooking for One. Say hi, Vadim.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFDNmo68cOEGNpGLkeBPlvgQiieXkDQCoaXdMoWNfISp78wO1mo2l1wtJTrPC7ZwfXBgYnXDHPONqCODhmDlAjWoPJKqlv6PyqCtxwkyOzlz5MQAs4qcBqv1CGQU5PoZdj0DPEy0Mg-8/s1600/vadim.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 208px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFDNmo68cOEGNpGLkeBPlvgQiieXkDQCoaXdMoWNfISp78wO1mo2l1wtJTrPC7ZwfXBgYnXDHPONqCODhmDlAjWoPJKqlv6PyqCtxwkyOzlz5MQAs4qcBqv1CGQU5PoZdj0DPEy0Mg-8/s320/vadim.jpg" alt="" id="BLOGGER_PHOTO_ID_5553379700594327554" border="0" /></a><br /><br />As for the second question, kugel is a sweet Jewish noodle dish. I have never really understood whether it is a side dish or dessert. Either way, it's delicious and super easy to make.<br /><br />Though I wish I could give Vadim and his Belarusian heritage credit for this kugel recipe, I'm afraid it's gonna have to go to Emeril Lagasse, of all people. For some reason the guy has tons of Jewish food recipes on Food Network's website. Weird!<br /><br />Artist's interpretation:<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXkrFhZldYV-YZ_4v4dsR29m7ep85pOifm1eZMubQRfO55uvrbimlR9_DoeqRqjpmSiIO5YTZWnvNaP0An5HRQUp5yrlq7Pn2CNgjpW2gpB4FHbFCOFCDXaxPsd_64q-UrpYMkusyxqFM/s1600/emeril.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 227px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXkrFhZldYV-YZ_4v4dsR29m7ep85pOifm1eZMubQRfO55uvrbimlR9_DoeqRqjpmSiIO5YTZWnvNaP0An5HRQUp5yrlq7Pn2CNgjpW2gpB4FHbFCOFCDXaxPsd_64q-UrpYMkusyxqFM/s320/emeril.jpg" alt="" id="BLOGGER_PHOTO_ID_5553379371299786738" border="0" /></a><br /><br />Anyways, kugel is fantastic. Enjoy!<br /><br /><br /><span style="font-weight: bold;">Ingredients:</span><ul><li><span style="font-weight: bold;">1 lb. wide egg noodles. </span>You can use Manischewitz brand like I did to put you in a Jewy mood.</li></ul><ul><li><span style="font-weight: bold;">5 eggs</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">4 tbsp. butter. </span>Emeril could give Paula Deen a run for her money.</li></ul><ul><li><span style="font-weight: bold;">1 lb. cottage cheese</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">2 cups sour cream</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 cup milk. </span>COULD THERE BE ANY MORE DAIRY PRODUCTS IN THIS RECIPE?!</li></ul><ul><li><span style="font-weight: bold;">1/2 cup sugar</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">2 tsp. vanilla extract</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 big ole handful golden raisins. </span>This is not in Emeril's recipe, but I love kugel with raisins in it! Plus this addition makes me feel less like a loser for putting someone else's recipe on my blog.</li></ul><span style="font-weight: bold;">Topping:<br /></span><ul><li><span style="font-weight: bold;">1 cup light brown sugar</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">2 cups pecan pieces</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 tsp. cinnamon</span></li></ul>Traditional Jewish kugel does not have the streusel topping and you can leave it off if you like, but I think it adds beautiful color and flavor.<br /><br /><br /><span style="font-weight: bold;">Directions:</span><br /><span style="font-weight: bold;"><br /></span>Preheat the oven to 350. Put a big pot of water on the stove to bring up to a boil and beat your eggs in a large bowl.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf29PSOrYebxKEVVIvEDXFAJA2KXj3LGrnh_H-TbaoOEeaTVjBp7GK8c13TWkqFpzMtxQDEqq-zK5SsD_ikjbDJPl_wIkSsldVYOhR_5SfD0B_ukbzdzDw8gNx58_jjHNxuoQaA1u8iDw/s1600/hannukah+014.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf29PSOrYebxKEVVIvEDXFAJA2KXj3LGrnh_H-TbaoOEeaTVjBp7GK8c13TWkqFpzMtxQDEqq-zK5SsD_ikjbDJPl_wIkSsldVYOhR_5SfD0B_ukbzdzDw8gNx58_jjHNxuoQaA1u8iDw/s320/hannukah+014.JPG" alt="" id="BLOGGER_PHOTO_ID_5553377631563029234" border="0" /></a><br /><br />Whisk in your cottage cheese, sour cream, milk, sugar, vanilla, and raisins. In a separate small bowl, mix together your streusel topping: brown sugar, pecans, and cinnamon.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhyphenhyphenyH_07X-04qyZ9fcr6-66BZoI0thqSxZ61ViDAzOLcuvho3P3ViwrYrqQP-R5PgFgY_ubebKjlCuw2_bDSsk2evJrIaXoeidLd9qWJrcrIoTIPQFoFC-I6oCAITaSZ-3xsadZnAlWM/s1600/hannukah+018.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhyphenhyphenyH_07X-04qyZ9fcr6-66BZoI0thqSxZ61ViDAzOLcuvho3P3ViwrYrqQP-R5PgFgY_ubebKjlCuw2_bDSsk2evJrIaXoeidLd9qWJrcrIoTIPQFoFC-I6oCAITaSZ-3xsadZnAlWM/s320/hannukah+018.JPG" alt="" id="BLOGGER_PHOTO_ID_5553377439940621202" border="0" /></a></span><br /><br />Once your water is boiling, add your egg noodles and cook according to the directions on the bag or box. I would recommend draining the pasta a minute or two before it is completely cooked cause it will cook more in the oven too.<br /><br />When the noodles are ready, drain them and add them back into the pot. Stir in your butter and let it melt into the noodles. Resist the urge to forget the kugel and simply eat the buttered noodles. Resist!<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKh-VrOgyTt8ReH3G2hWtvbhoR7CcmG3NiznrbSOSy3rv_jfPHg5iLnggc3YDPFX6py_YyYetv-apZ86o-LZkAsB_oHiCCETmfh0R35tzSqBGpyXIdb0HtEm3VDdex3EFPIes4swLw-o0/s1600/hannukah+017.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKh-VrOgyTt8ReH3G2hWtvbhoR7CcmG3NiznrbSOSy3rv_jfPHg5iLnggc3YDPFX6py_YyYetv-apZ86o-LZkAsB_oHiCCETmfh0R35tzSqBGpyXIdb0HtEm3VDdex3EFPIes4swLw-o0/s320/hannukah+017.JPG" alt="" id="BLOGGER_PHOTO_ID_5553377127877282050" border="0" /></a></span><br /><br />Once the noodles have cooled down a bit, stir in your dairy mixture.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4gcSI2fXeCxgNsGevLWnnTDcytPlSTFdBxGaykqnKZlLNPaui63OC8iiW1JZo7Q-I7vt4Z42PD8_JvIXI-ZiZ7GEr8TwGOaY2x-ru24gJbiuawaPPX_MjTQTWIRhNLuMoLsMguRJ4ww/s1600/hannukah+019.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4gcSI2fXeCxgNsGevLWnnTDcytPlSTFdBxGaykqnKZlLNPaui63OC8iiW1JZo7Q-I7vt4Z42PD8_JvIXI-ZiZ7GEr8TwGOaY2x-ru24gJbiuawaPPX_MjTQTWIRhNLuMoLsMguRJ4ww/s320/hannukah+019.JPG" alt="" id="BLOGGER_PHOTO_ID_5553376812162749602" border="0" /></a><br /><br /></span>Butter a 9 X 13 baking dish and spread the noodles into it in an even layer. Sprinkle the streusel topping over it.<br /><br />Bake in the oven for about an hour or until the whole mixture is set like a custard. The recipe called for an hour, but mine actually took more like an hour and a half, so maybe it depends on your oven? Or maybe my handful of raisins added an extra half hour of cooking time? I don't understand these things.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wX4VMdJOO4ImdhmU2XvDoL7kgl_EgDbrLxzjXTtzzU3kfrfQQonH3IFk7WYtxEDcC3CjIVxL25jbQ9hqgJxzYzktfTf0dnllXiRx2RD1rV6T4WeVDmtVLzx4w4Uk5bkpkZ7YNMgC29k/s1600/hannukah+022.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wX4VMdJOO4ImdhmU2XvDoL7kgl_EgDbrLxzjXTtzzU3kfrfQQonH3IFk7WYtxEDcC3CjIVxL25jbQ9hqgJxzYzktfTf0dnllXiRx2RD1rV6T4WeVDmtVLzx4w4Uk5bkpkZ7YNMgC29k/s320/hannukah+022.JPG" alt="" id="BLOGGER_PHOTO_ID_5553376470716759826" border="0" /></a></span><br /><br />Spoon a big helping onto your plate and enjoy hot or at room temperature as a side dish or dessert. Choose your own kugel adventure!<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUyNmipuH2qAL4PjLQt7b0aiiIk0beM7ofTwzexER0kAdjaTSwasdQefZnaYNQT3slsF5S4pQSI5pDXH9qz09D8gJjUsWQ7Cuk2coPSiXFZF7A533b0CwMkXK60fOAvutnGn65pqYEW9c/s1600/hannukah+025.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUyNmipuH2qAL4PjLQt7b0aiiIk0beM7ofTwzexER0kAdjaTSwasdQefZnaYNQT3slsF5S4pQSI5pDXH9qz09D8gJjUsWQ7Cuk2coPSiXFZF7A533b0CwMkXK60fOAvutnGn65pqYEW9c/s320/hannukah+025.JPG" alt="" id="BLOGGER_PHOTO_ID_5553376101850169682" border="0" /></a><br /></span><br />Do YOU eat kugel as a side dish or a dessert?<span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /></span>Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com1tag:blogger.com,1999:blog-2922166386186521163.post-69203834341137392522010-12-13T20:05:00.012-05:002010-12-16T14:16:35.413-05:00Braised Brisket with Vegetables: Hannukah Part One<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLJmisPPNC5tIsPn0IgHnZz8TRFMh5Z4oTMs0RVCbyElVf1S00QyY5Sil_kZ1_dFoBlV_xFFP92CRjINvfXur4pXGYIDFtfezv453hrkcqPJEzoEmss45KC3jchFQKuWPq28CpoK6XSg/s1600/hannukah+054.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 336px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLJmisPPNC5tIsPn0IgHnZz8TRFMh5Z4oTMs0RVCbyElVf1S00QyY5Sil_kZ1_dFoBlV_xFFP92CRjINvfXur4pXGYIDFtfezv453hrkcqPJEzoEmss45KC3jchFQKuWPq28CpoK6XSg/s320/hannukah+054.JPG" alt="" id="BLOGGER_PHOTO_ID_5550647993463046994" border="0" /></a><br /><br />As this blog continues through a time warp, taking you back to holidays that ended weeks ago, I now bring you my three part Hannukah series!<br /><br />Hannukah is the time of year when Jews gather to celebrate an obscure historic event that happens to miraculously coincide with the month of that Christian fun-fest known as Christmas. While Christmas may beat Hannukah when it comes to decorations, songs on the radio, and general fanfare, I would still take Hannukah food over Christmas food any day.<br /><br />I mean really. Turkey? You just had that for Thanksgiving. Ham? No Jew in their right mind would eat that.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vLL3f-MAJevKv0B38Af7XtFS48zcnHk5oAo06UIxcyC-ZoAFKPT9tHU4iw2RnBrG5yrJJV-ewAW8DvJWNQcI-pb4ZsprdAEdFOZY4gYNYl4S7MakYAwT73WEB4HAYmsPCVhr4aFDc_A/s1600/kosher+fail.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vLL3f-MAJevKv0B38Af7XtFS48zcnHk5oAo06UIxcyC-ZoAFKPT9tHU4iw2RnBrG5yrJJV-ewAW8DvJWNQcI-pb4ZsprdAEdFOZY4gYNYl4S7MakYAwT73WEB4HAYmsPCVhr4aFDc_A/s320/kosher+fail.jpg" alt="" id="BLOGGER_PHOTO_ID_5550648297989849954" border="0" /></a><br /><br />Good ole beef brisket is a traditional choice for a delicious Jewish holiday dinner. As long as it is handled properly, this big hunk of meat becomes fork tender, juicy, and a perfect hearty main course.<br /><br /><span style="font-weight: bold;">Brisket Tips:</span><ul><li>If you are going to sear the brisket first (recommended) let it sit out til it comes to room temperature first. Don't worry, you won't get E.Coli. And it will sear much more effectively.<br /></li></ul><ul><li>Pretty much the longer you cook it, the better (within reason, of course!) It is great in a slow cooker, but the one I have wasn't big enough.</li></ul><ul><li>If you can, make the brisket the day before you plan to serve it. It really is one of those dishes that tastes even better the next day. Plus, if you refrigerate it overnight, skimming the excess fat off the top of the sauce is a piece of cake. To make ahead, just slice up the meat, pack it up in the fridge, and reheat in the oven before serving.</li></ul><ul><li>Always slice the brisket against the grain. That means take a look at which way the lines of meat run and cut perpendicular to them. This will make each bite of meat easier to chew.</li></ul><br />Though my <span style="font-weight: bold;">Braised Brisket with Vegetables</span> requires a long cooking time to achieve that tenderness, you can just leave it in the oven all afternoon and go about your dreidel-spinning activities. Enjoy!<br /><br /><br /><span style="font-weight: bold;">Ingredients:</span><ul><li><span style="font-weight: bold;">3-4 lb. beef brisket</span>. Preferrably labeled "first cut." I don't know why that's supposed to be better, but that's what Food Network tells me. Brisket is relatively quite inexpensive (spare me a Jewish joke, here).</li></ul><ul><li><span style="font-weight: bold;">28 oz. can crushed tomatoes</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 can beef broth</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1/2 bottle red wine</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">2 bay leaves</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">2 tbsp. dried thyme. </span>You can also use fresh if you have it.</li></ul><ul><li><span style="font-weight: bold;">2 tbsp. dried rosemary. </span>See above.</li></ul><ul><li><span style="font-weight: bold;">2 tbsp. minced garlic</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 onion</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">2 carrots</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">2 stalks of celery</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">5 red potatoes</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">Salt 'n pepa</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">Olive oil</span></li></ul> My brother enjoyed the sauce so much he was practically drinking it. Whether that reflects more on the quality of the sauce or my brother's table manners remains to be seen.<br /><br /><br /><span style="font-weight: bold;">Directions:<br /><br /></span> Preheat oven to 350 degrees. Prepare your veggies: peel and chop your onion and carrots into large chunks, cut your celery into large chunks, and halve your potatoes. They should all end up approximately the same size.<br /><br />Throw em in the bottom of a big ole roasting pan.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzCM7JUdyIz2XI35Od0Up16hTpgmLZ4AMRU9mlLrrWx-CukNfVoMC0vriL7C8XkBJ2V6bHXaaAAEg2UCmkOXgQdZSpTVaQP9yiSILEbwb3pUuGj6tpdHajvJilD0qErkVbgS5l-pbfgM/s1600/hannukah+028.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzCM7JUdyIz2XI35Od0Up16hTpgmLZ4AMRU9mlLrrWx-CukNfVoMC0vriL7C8XkBJ2V6bHXaaAAEg2UCmkOXgQdZSpTVaQP9yiSILEbwb3pUuGj6tpdHajvJilD0qErkVbgS5l-pbfgM/s320/hannukah+028.JPG" alt="" id="BLOGGER_PHOTO_ID_5550647417906928018" border="0" /></a></span><br /><br />Now comes an optional step: searing the brisket. It adds beautiful color and extra flavor to the dish, but honestly, you are cooking the thing so long that the flavor difference is going to be minimal.<br /><br />If you have the time and inclination to sear it, just heat some olive oil in a big ass skillet over medium high, sprinkle the brisket with salt n' pepa and put it in the skillet to develop a nice browned crust on both sides. (As you can tell, I probably should have let mine sear even longer.) When it is done, lay it on your bed of vegetables in the roasting pan.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOpHAMUvy4QevFJbfJS1gt5lcm5ObdKFU9b0Zls6KY881Dtvlk0IqiqH-SiZoT0ZzjcmC6M0VTLsub1RAMj3JvUpSEANAzreyFPPjNxEWcFPPEAAH_2Iije-tCNZITP870K_rEMMLfDY/s1600/hannukah+030.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOpHAMUvy4QevFJbfJS1gt5lcm5ObdKFU9b0Zls6KY881Dtvlk0IqiqH-SiZoT0ZzjcmC6M0VTLsub1RAMj3JvUpSEANAzreyFPPjNxEWcFPPEAAH_2Iije-tCNZITP870K_rEMMLfDY/s320/hannukah+030.JPG" alt="" id="BLOGGER_PHOTO_ID_5550646910312421442" border="0" /></a></span><br /><br />Pour the beef broth into the searing pan to help scrape up any burned bits of meat stuck to the pan. This will help add nice flavor to your sauce. Then, pour in your crushed tomatoes, garlic, rosemary, and thyme. Let it simmer for a few minutes.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLQpwnTX6K6Xp5PwIKZKFp8wta7lu2VjpF1irGHkVww_7dZnf4PLRBtEl4YCtePJm9sGkX1aXMVUnyly-ZIVmwhA0ShE9ni1uZIgEvroidPl6LR7fONtKzAWNwtwb_FFgMtXpn_mzVac/s1600/hannukah+031.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLQpwnTX6K6Xp5PwIKZKFp8wta7lu2VjpF1irGHkVww_7dZnf4PLRBtEl4YCtePJm9sGkX1aXMVUnyly-ZIVmwhA0ShE9ni1uZIgEvroidPl6LR7fONtKzAWNwtwb_FFgMtXpn_mzVac/s320/hannukah+031.JPG" alt="" id="BLOGGER_PHOTO_ID_5550646197758306882" border="0" /></a></span><br /><br />Pour the sauce over the meat and vegetables. Don't think I forgot about the wine! Pour it into the pan until all the liquid comes about 3/4 of the way up the meat. Stir the liquid a bit so the wine gets mixed into the tomato sauce, and throw in your two bay leaves.<br /><br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNet0K2FRIH_8wJe38AmnhNTiClivuZGRn9vcIdXau3LH7kx5Xis-PzFsecPuUvnTJnIYPHH1S9Jdw4sLRJzX15TKWxR-RUCBUgpOZaH8UoXGu4c1vAowHUImrc4xrSBhOQBHymN7HtVk/s1600/hannukah+034.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNet0K2FRIH_8wJe38AmnhNTiClivuZGRn9vcIdXau3LH7kx5Xis-PzFsecPuUvnTJnIYPHH1S9Jdw4sLRJzX15TKWxR-RUCBUgpOZaH8UoXGu4c1vAowHUImrc4xrSBhOQBHymN7HtVk/s320/hannukah+034.JPG" alt="" id="BLOGGER_PHOTO_ID_5550645795208801522" border="0" /></a><br /><br /></span></span>Cover the roasting pan with foil and bake for at least 3 hours (ours took about 4 hours). At that point, you can start checking on the meat. Feel free to baste it with the sauce or even flip it over if the top is looking dry. You will know it is done when the meat easily falls apart with a fork. The longer you can cook it, the better.<br /><br />Put the brisket on a cutting board, cover it in foil, and let it rest for about 15 minutes. In the meanwhile, you can put the vegetables in a serving bowl and pour the sauce from the pan into a gravy boat.<br /><br />Slice the brisket thinly against the grain and serve with the sauce and vegetables.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oq6HBG0d8zAFn0IbBhT9gQ_lYbb97_6EuS71YC5yI-6EDCuWOzaXI-rKYFunDq_uUYCA70MTMuYMPvgEWIPOkRTeKf7A8hqHiZ4vqhFnpGBZfZ2f5xWGjAm4kVUeEzeUI1CKTf3srnU/s1600/hannukah+051.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oq6HBG0d8zAFn0IbBhT9gQ_lYbb97_6EuS71YC5yI-6EDCuWOzaXI-rKYFunDq_uUYCA70MTMuYMPvgEWIPOkRTeKf7A8hqHiZ4vqhFnpGBZfZ2f5xWGjAm4kVUeEzeUI1CKTf3srnU/s320/hannukah+051.JPG" alt="" id="BLOGGER_PHOTO_ID_5550645290361586578" border="0" /></a><br /><br />Pour out the rest of your bottle of wine and enjoy. L'Chaim!Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com0tag:blogger.com,1999:blog-2922166386186521163.post-18013571965789971352010-12-09T23:34:00.011-05:002010-12-23T15:37:55.715-05:00Chocolate Pecan Pie: Thanksgiving Part Three<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcR9DBIyKPGHUfK6Kv77pM_A1ydAv4475bTXnP9EGLn9C70KCKDGqzY1biBbJHjbDZTaCzwqKvSmIPKCOhNi4pWNYR0_c8kfxJvrhyvoTmoIa2_hT0blCwRh30G2R1rnfy-2O6GU4LXto/s1600/thanksgiving+016.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcR9DBIyKPGHUfK6Kv77pM_A1ydAv4475bTXnP9EGLn9C70KCKDGqzY1biBbJHjbDZTaCzwqKvSmIPKCOhNi4pWNYR0_c8kfxJvrhyvoTmoIa2_hT0blCwRh30G2R1rnfy-2O6GU4LXto/s320/thanksgiving+016.JPG" alt="" id="BLOGGER_PHOTO_ID_5548924780355828514" border="0" /></a><br /><br />You thought Thanksgiving ended two weeks ago? YOU THOUGHT WRONG.<br /><br />My lack of consistent blogging means we can still celebrate Thanksgiving weeks after the fact! I have saved the best for last: <span style="font-weight: bold;">Chocolate Pecan Pie.</span><br /><br />Since I do not in any way claim to be a baker, I rely on store bought pie crust and stick tightly to recipes when I make dessert. Sorry folks, all you are going to get today is an adapted Paula Deen recipe. But hey, that woman knows her desserts!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihtWOFdd6mx3ZMtA3ZYNRO-onaNlhfNQAh6IbUgkGMtOCEzyiRM-wV-jxwsZReDGkPFL12SBWyakCdSivciwgkIDUj1jBqa07kEji6LjR4cD6QnDfhzUW6Q63DPpXHrhmtKzV8w_GqT5Y/s1600/paula.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 314px; height: 177px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihtWOFdd6mx3ZMtA3ZYNRO-onaNlhfNQAh6IbUgkGMtOCEzyiRM-wV-jxwsZReDGkPFL12SBWyakCdSivciwgkIDUj1jBqa07kEji6LjR4cD6QnDfhzUW6Q63DPpXHrhmtKzV8w_GqT5Y/s320/paula.jpg" alt="" id="BLOGGER_PHOTO_ID_5548925218287440658" border="0" /></a><br /><br />For those of you who don't know her, Paula Deen is a spray tanned, butter loving, random item sponsoring, y'all spouting, good ole Southern woman with a few shows on the Food Network. When my parents requested chocolate pecan pie for Thanksgiving, I knew she was just the woman to turn to.<br /><br />Enjoy!<br /><br /><br /><span style="font-weight: bold;">Ingredients:</span><ul><li><span style="font-weight: bold;">9-inch unbaked frozen pie crust. </span>You can buy these at the grocery store. They come in their own pan so you don't even have to wash a pie plate! It saves you the tricky work of making and rolling a crust from scratch, and they taste great.</li></ul><ul><li><span style="font-weight: bold;">2 cups pecan halves. </span>Can't have a pecan pie without 'em.</li></ul><ul><li><span style="font-weight: bold;">3 eggs</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">4 tbsp. melted butter. </span>Oh yeahhh!</li></ul><ul><li><span style="font-weight: bold;">1/2 cup dark corn syrup</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 cup sugar. </span>I used Splenda to cut some calories. Which is kinda like ordering a Diet Coke with a Big Mac and large fries.</li></ul><ul><li><span style="font-weight: bold;">1/2 package semi-sweet chocolate chips</span></li></ul>The one thing I am regrettably missing from Paula's recipe is 2 tbsp. bourbon. As much as I love booze, my parents were paying for the grocery bill and I didn't think I could convince them I needed a handle of bourbon to make a pie. C'est la vie.<br /><br /><br /><span style="font-weight: bold;">Directions:<br /><br /></span>Preheat oven to 375 degrees and lay your pecan halves on your crust in an even layer. No need to thaw the frozen crust.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lESlXJpmuzgIyjbXJUbjQfunAzY8ywDqp06-N1YgChD-Y2T4lxaXBoJbMlr9LJysD5WsfqrO1A84Z70zkMpe0NY6stNtWdpcanoe_DWVn-3wdpm4EZQLhyphenhyphenZHCG0N7tSK4d4YDDf3Whs/s1600/thanksgiving+001.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lESlXJpmuzgIyjbXJUbjQfunAzY8ywDqp06-N1YgChD-Y2T4lxaXBoJbMlr9LJysD5WsfqrO1A84Z70zkMpe0NY6stNtWdpcanoe_DWVn-3wdpm4EZQLhyphenhyphenZHCG0N7tSK4d4YDDf3Whs/s320/thanksgiving+001.JPG" alt="" id="BLOGGER_PHOTO_ID_5548924414504540658" border="0" /></a></span><br /><br />In a small bowl, beat your eggs and whisk in the melted butter, corn syrup, sugar, and chocolate chips.<br /><br /><span style="font-weight: bold;">NOTE: </span>If you leave the chips whole, they will melt deliciously as the pie bakes, but the pie surface will look more like a chocolate chip cookie. If you want, you can melt the chocolate chips and whisk the melted chocolate into the mixture instead for a more uniform look.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-PFBN5XrCuQjCp98cchzcCwdPTTCPdwREN5Xs6HsES4b1a90qfvi28jSw2bvTKTEELpW15FGSxW9QkriY8R6tn2C3fvgjumbSsrXBdlwI1TxuWH3kThVVfyoyuk4dQshrOYChzcsX0ZQ/s1600/thanksgiving+004.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-PFBN5XrCuQjCp98cchzcCwdPTTCPdwREN5Xs6HsES4b1a90qfvi28jSw2bvTKTEELpW15FGSxW9QkriY8R6tn2C3fvgjumbSsrXBdlwI1TxuWH3kThVVfyoyuk4dQshrOYChzcsX0ZQ/s320/thanksgiving+004.JPG" alt="" id="BLOGGER_PHOTO_ID_5548924226182916450" border="0" /></a></span><br /><br />Place your pie crust on a baking sheet covered in foil (for easy clean up) and pour your mixture over the pecan halves.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvnvKsZ6nNNQJiQ_h2avJGF-HD-T30X9LGeR6fPJONpRFV9lcwoNbbu9mjE0VpI5WK4HTVpA4feylo50ZsSRXO8WwCmDMy361mjleA2fDe56rv-VKY9kED9sK_F2S2HqZWowUplBlSlY/s1600/thanksgiving+005.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvnvKsZ6nNNQJiQ_h2avJGF-HD-T30X9LGeR6fPJONpRFV9lcwoNbbu9mjE0VpI5WK4HTVpA4feylo50ZsSRXO8WwCmDMy361mjleA2fDe56rv-VKY9kED9sK_F2S2HqZWowUplBlSlY/s320/thanksgiving+005.JPG" alt="" id="BLOGGER_PHOTO_ID_5548923921784997938" border="0" /></a><br /><br />Bake for 10 minutes, then lower the heat to 350 degrees and bake for another 22-25 mins. until the pie is set. Take it out and let it cool (on a windowsill if you are feeling nostalgic) before slicing.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAeczvMcXF149JGIps33BXBvFOfeiCSeRw7uK0WzwL98f2nCk37jJn6k9Smbp5xINgcpk6A4nJc0oU8BYdd_mvzOhOG64BjDwGKLvayRDOj7yCUyvX90TxAZzh_7uoDwodJgI5lSSnXzk/s1600/thanksgiving+009.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAeczvMcXF149JGIps33BXBvFOfeiCSeRw7uK0WzwL98f2nCk37jJn6k9Smbp5xINgcpk6A4nJc0oU8BYdd_mvzOhOG64BjDwGKLvayRDOj7yCUyvX90TxAZzh_7uoDwodJgI5lSSnXzk/s320/thanksgiving+009.JPG" alt="" id="BLOGGER_PHOTO_ID_5548923652266597794" border="0" /></a><br /><br />Cut yourself a big chocolatey wedge and dig in, y'all!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2IVlI-TqAbIHAG5LHZTk6sMG733OKVh74dR2YCEq_C3hN1Pz8M_t0m0QBUsFqRTRsmfuDQ7ZPTlBLFPENFYxLmH2SOQ_cvQWyVj4ZQonP1z_ETKXELzyP3hmAn_TV0QxE6Ha_G3iLHA/s1600/thanksgiving+015.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2IVlI-TqAbIHAG5LHZTk6sMG733OKVh74dR2YCEq_C3hN1Pz8M_t0m0QBUsFqRTRsmfuDQ7ZPTlBLFPENFYxLmH2SOQ_cvQWyVj4ZQonP1z_ETKXELzyP3hmAn_TV0QxE6Ha_G3iLHA/s320/thanksgiving+015.JPG" alt="" id="BLOGGER_PHOTO_ID_5548923414351775698" border="0" /></a><br /><br />What do YOU say? Pee-can, or pi-cahn? This has been the source of a Chudwin family debate and needs to be settled once and for all....Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com0tag:blogger.com,1999:blog-2922166386186521163.post-62955419976697652232010-12-03T01:58:00.013-05:002010-12-03T02:58:07.406-05:00Sweet Potato Casserole with Marshmallow Topping: Thanksgiving Part Two<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3GtguvUGn79SlOKcdrjnD1DFQjRH5CYts0k-XV4mPft-pTGaHBmJNSQFlkGyXItd-XIxkcvEjhtRi6cAtpBoFck9vbGwvSEDphbwwBKgfoYadSrSTYAuAPlFhkSniuIdToBNlsS0R9E/s1600/thanksgiving+038.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 352px; height: 235px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3GtguvUGn79SlOKcdrjnD1DFQjRH5CYts0k-XV4mPft-pTGaHBmJNSQFlkGyXItd-XIxkcvEjhtRi6cAtpBoFck9vbGwvSEDphbwwBKgfoYadSrSTYAuAPlFhkSniuIdToBNlsS0R9E/s320/thanksgiving+038.JPG" alt="" id="BLOGGER_PHOTO_ID_5546358938175972994" border="0" /></a><br /><br />Here is a riddle for you: when is a vegetable not a vegetable?<br /><br />Answer: when it is whipped up with eggs and cream and sugar and spices and slathered with maple syrup and marshmallows!<br /><br />This recipe, my friends, is a vegetable in dessert's clothing. After all, pretty much everything in life is a little bit better when it is overrun with marshmallows.... s'mores.... hot chocolate.... whole cities.....<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqu_UvPghHS01N_p92G6FtENqKznGpmxXZd2dfYMMQnv7kvwvcb9m8DxlJQmN75WZ4qtY6HzL1cf3XbxE5juHKinIUDeBp9dRlLHWPFvQyCiA5mctlNmN96xVngOXmDI-KpQSMIzxgPyc/s1600/stay-puft-marshmallow-man.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqu_UvPghHS01N_p92G6FtENqKznGpmxXZd2dfYMMQnv7kvwvcb9m8DxlJQmN75WZ4qtY6HzL1cf3XbxE5juHKinIUDeBp9dRlLHWPFvQyCiA5mctlNmN96xVngOXmDI-KpQSMIzxgPyc/s320/stay-puft-marshmallow-man.jpg" alt="" id="BLOGGER_PHOTO_ID_5546358724801229842" border="0" /></a><br /><br />Okay, maybe not cities. But definitely my <span style="font-weight: bold;">Sweet Potato Casserole with Marshmallow </span><span style="font-weight: bold;">Topping.</span> This dish reeks of delicious fall flavors and is the perfect holiday side dish.<br /><br />Sorry, broccoli, there is a new "vegetable" in town.<br /><br /><br /><span style="font-weight: bold;">Ingredients:<br /></span><ul><li><span style="font-weight: bold;">5 large sweet potatoes</span>. Pretty much the only redeeming nutritional aspect of this recipe. If you are lazy and/or strapped for time, I suppose you could also use canned sweet potatoes, but I make no guarantees since I haven't tried it this way.</li></ul><ul><li><span style="font-weight: bold;">2 eggs</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1/3 cup heavy cream. </span>Loosen up that belt, it's the holidays!</li></ul><ul><li><span style="font-weight: bold;">2 tbsp. maple syrup, plus more to drizzle. </span>I mean actual maple syrup, not that nasty Aunt Jemima pancake high fructose corn syrup bullshit.</li></ul><ul><li><span style="font-weight: bold;">1 tsp. vanilla extract. </span>If you don't have it, don't worry about it. But it is a fantastic flavor addition.</li></ul><ul><li><span style="font-weight: bold;">1/2 cup brown sugar</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1/2 tsp. cinnamon</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1/4 tsp. nutmeg</span></li></ul><span style="font-weight: bold;"> Topping:</span><br /><ul><li><span style="font-weight: bold;">1 big ole handful chopped pecan pieces. </span>I bought the kind in a bag called "pecan chips" and they were perfect for the topping.</li></ul><ul><li><span style="font-weight: bold;">1/2 package mini marshmallows. </span>Say hello to your old friend Jet-Puffed.</li></ul>One of the best parts about this dish is that it is easy to make ahead of time, which is crucial if you are trying to make an epic Thanksgiving feast like I did.<br /><br />Just make the casserole minus the topping and pop it in the fridge overnight. Let it come up to room temperature the next day, add the topping, and bake as directed below. Enjoy!<br /><br /><br /><span style="font-weight: bold;">Directions:<br /></span><br />If you are making this the same day you plan to serve it, preheat the oven to 350 degrees. If not, see above.<br /><br />By far the worst part of making this dish is the peeling and chopping of the sweet potatoes. Peeling is time consuming, and you practically need an effing machete to cut through the raw potatoes. Like this guy.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0RuCzqpQxK20g3sd6SNRAo7kF7ue0RzA73krbPiELSx4MwvtKhgeQae6MLSDlILV4iDDwHe7cpu-7MUMq2JRUrWZSf0Fd-VeZwsQHP7tU3lJcr1hXYY3ZP8ZWkK9ngQP6TtJkYKWZXw/s1600/quint-machete.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 248px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0RuCzqpQxK20g3sd6SNRAo7kF7ue0RzA73krbPiELSx4MwvtKhgeQae6MLSDlILV4iDDwHe7cpu-7MUMq2JRUrWZSf0Fd-VeZwsQHP7tU3lJcr1hXYY3ZP8ZWkK9ngQP6TtJkYKWZXw/s320/quint-machete.jpg" alt="" id="BLOGGER_PHOTO_ID_5546358000905290754" border="0" /></a><br /><br />If you have relatives around for the holidays, try to rope them into doing this part. Peel the sweet potatoes and cut them into large chunks.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Na0AhMRwzTWKN3KdSokveMVaSECawjqeqApPWpGtSDuIWVErNUzdIflebx6e-Fx4widdR51pqE_noPp_as8eWU2DAzvFCpF4QVjLkaFNf47a4yXNjxpbGn46GcB875sRve1o8hIBGBY/s1600/thanksgiving+054.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Na0AhMRwzTWKN3KdSokveMVaSECawjqeqApPWpGtSDuIWVErNUzdIflebx6e-Fx4widdR51pqE_noPp_as8eWU2DAzvFCpF4QVjLkaFNf47a4yXNjxpbGn46GcB875sRve1o8hIBGBY/s320/thanksgiving+054.JPG" alt="" id="BLOGGER_PHOTO_ID_5546357553085631826" border="0" /></a><br /><br />Put the potatoes in a pot with just enough cold water to cover them and turn the heat to high. Let the potatoes boil away until they are tender enough to easily pierce with a fork, which should take about fifteen minutes or so.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Rp2tOes3_oR5xrlpFOv11bpwQ51cATDc3ApsKi2lkpcgHYGu28knJ0jj2gfdQkvjNkEidoy9zX6kXwKkqJqQwbn1Pk5_oD9m-YPy3RkWyJsycQLNLiGdc2wzhwK2bZICInwhuXBohOc/s1600/thanksgiving+055.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Rp2tOes3_oR5xrlpFOv11bpwQ51cATDc3ApsKi2lkpcgHYGu28knJ0jj2gfdQkvjNkEidoy9zX6kXwKkqJqQwbn1Pk5_oD9m-YPy3RkWyJsycQLNLiGdc2wzhwK2bZICInwhuXBohOc/s320/thanksgiving+055.JPG" alt="" id="BLOGGER_PHOTO_ID_5546357340410104162" border="0" /></a><br /><br />Drain the potatoes and put them in a large mixing bowl. Mash them up with a potato masher (you can buy this at the grocery store and it will make this super easy). Add your cream, eggs, syrup, brown sugar, cinnamon, and nutmeg.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_O-oZBP0vSVvGr245l665tqGfbZayJCHx51bPLVPJUD63OawC9spIKnTbsBW0HRYUEP8cHLEkR30LTJ2yiPtWyAJbbi3FxxmTZHC_HVjpvS7pCqlg4BNYEfAOHbqoq8JM4wdlmmr4o0/s1600/thanksgiving+056.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_O-oZBP0vSVvGr245l665tqGfbZayJCHx51bPLVPJUD63OawC9spIKnTbsBW0HRYUEP8cHLEkR30LTJ2yiPtWyAJbbi3FxxmTZHC_HVjpvS7pCqlg4BNYEfAOHbqoq8JM4wdlmmr4o0/s320/thanksgiving+056.JPG" alt="" id="BLOGGER_PHOTO_ID_5546357108068035682" border="0" /></a><br /><br />You may finish mashing with the potato masher, but if you want a nice smooth casserole, YOU MUST WHIP IT. WHIP IT GOOD. (With a hand mixer). (Preferrably with Devo playing in the background).<br /><br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUDe798NeZhconOYvcdyD9iTMko7V9cHPEP-8ZsNgI3W6vld17rWjCGaPt3kJ1_dzCTxQG-5xFU7N3F6h-92H5krRwkvhwhcz0Xhg5NvyIr1VRzFRPq20ueMfBRjhMv3Afp6P1JqsAEs/s1600/devo1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 215px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUDe798NeZhconOYvcdyD9iTMko7V9cHPEP-8ZsNgI3W6vld17rWjCGaPt3kJ1_dzCTxQG-5xFU7N3F6h-92H5krRwkvhwhcz0Xhg5NvyIr1VRzFRPq20ueMfBRjhMv3Afp6P1JqsAEs/s320/devo1.jpg" alt="" id="BLOGGER_PHOTO_ID_5546356587704741330" border="0" /></a></span></span><br /><br />Now whip it!<br />Into shape!<br />Shape it up!<br />Get straight!<br />Go forward!<br />Move ahead!<br />Try to detect it!<br />It's not too late!<br />To whip it!<br />Whip it good!<br /><br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOS95khbK8PNcKh3CIBS61HrBkBrmVmxNNvUiKr8W0JWo_yDSN7h00uhXRoNSQyDb8v6rmDQ6cywafD9vABXK7Z_VILpT7DbrrBWqfMic5xSGQ3f6i-lhRrdaVWyqeauuKKz2-pEVU1-o/s1600/thanksgiving+059.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOS95khbK8PNcKh3CIBS61HrBkBrmVmxNNvUiKr8W0JWo_yDSN7h00uhXRoNSQyDb8v6rmDQ6cywafD9vABXK7Z_VILpT7DbrrBWqfMic5xSGQ3f6i-lhRrdaVWyqeauuKKz2-pEVU1-o/s320/thanksgiving+059.JPG" alt="" id="BLOGGER_PHOTO_ID_5546355958948936258" border="0" /></a></span></span></span></span><br /><br />Anyways. Go ahead and spread your mixture into a 9X13 baking dish. If you are making this the day ahead, let it cool down, wrap it up, and stick it in the fridge. Otherwise, proceed to the next step. See? This recipe is like a choose-your-own-adventure!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1tkS4BWKrw8Qhgs4u3eoGyhH3XrtL_ytYbJXE9sqAmibjt-9-CunLXW0VPf3aFqUSfK0u-JS1UIUO3A1n2W_JV0KdMQdlyJy0QPlk7eljV7P_9bbuuocKj6LGhPaWaEMoyMfqcs_h7M/s1600/thanksgiving+060.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1tkS4BWKrw8Qhgs4u3eoGyhH3XrtL_ytYbJXE9sqAmibjt-9-CunLXW0VPf3aFqUSfK0u-JS1UIUO3A1n2W_JV0KdMQdlyJy0QPlk7eljV7P_9bbuuocKj6LGhPaWaEMoyMfqcs_h7M/s320/thanksgiving+060.JPG" alt="" id="BLOGGER_PHOTO_ID_5546355655076785314" border="0" /></a><br /><br />Drizzle the top of the casserole with a bit more maple syrup. Sprinkle your handful of pecan pieces in an even layer. Then add your mini marshmallows.<br /><br /><br /><span style="font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOWXM8qJIjX0-8twTfssKmHVTt7IYCNUZb19DEVMSNXSElCTCovAoy6Ow0RgeM5lAf8LvN4LuDbMeQ2JpQaDX97OuYvk1IiSYXdSK9GfrNGGZVp-VbOg1g27QRW2kU2eKlUUEMZOxTWE/s1600/thanksgiving+031.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOWXM8qJIjX0-8twTfssKmHVTt7IYCNUZb19DEVMSNXSElCTCovAoy6Ow0RgeM5lAf8LvN4LuDbMeQ2JpQaDX97OuYvk1IiSYXdSK9GfrNGGZVp-VbOg1g27QRW2kU2eKlUUEMZOxTWE/s320/thanksgiving+031.JPG" alt="" id="BLOGGER_PHOTO_ID_5546355298613337154" border="0" /></a></span><br /><br />Put the casserole in the oven for about 30 minutes or until it is hot and bubbly and the marshmallows are all melted and toasty brown. Your kitchen will smell like fat person heaven. Spoon onto a plate and dig in!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0tWklGCUG7JJtyn8qhq_XFYqxYbfBY_9WzlucA0aFDj56jOglpn-an2e2z4p1k4cdihUUaref_hNz_hRQl_1ZimgZt1BNXHvjnFk0YBee_cBg4tRmvPKwRA4GvLSHbCyeG0ZbkDPgHI/s1600/thanksgiving+038.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0tWklGCUG7JJtyn8qhq_XFYqxYbfBY_9WzlucA0aFDj56jOglpn-an2e2z4p1k4cdihUUaref_hNz_hRQl_1ZimgZt1BNXHvjnFk0YBee_cBg4tRmvPKwRA4GvLSHbCyeG0ZbkDPgHI/s320/thanksgiving+038.JPG" alt="" id="BLOGGER_PHOTO_ID_5546354104542210034" border="0" /></a><br />What are some of YOUR favorite holiday side dishes posing as vegetables?Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com0tag:blogger.com,1999:blog-2922166386186521163.post-46086458155163944552010-11-30T17:48:00.022-05:002010-11-30T23:53:49.162-05:00Roasted Turkey Roulade with Cranberry Pecan Stuffing: Thanksgiving Part One<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfi47ARXryArSNyHcNRXDUgkUHBsd9N4zwWohKkKPBKASJDpOi5hoZ0DlM5At-AGaIuvDml1uLijqhyphenhyphen26xh50h_bsJPBWORkm4Ux-7NobHAmo7oqO_qcvvzXaw-S4KJ9n_QYk7clNz5DY/s1600/thanksgiving+041.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 370px; height: 247px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfi47ARXryArSNyHcNRXDUgkUHBsd9N4zwWohKkKPBKASJDpOi5hoZ0DlM5At-AGaIuvDml1uLijqhyphenhyphen26xh50h_bsJPBWORkm4Ux-7NobHAmo7oqO_qcvvzXaw-S4KJ9n_QYk7clNz5DY/s320/thanksgiving+041.JPG" alt="" id="BLOGGER_PHOTO_ID_5545506580307595074" border="0" /></a><br />For people who love to eat (*cough* myself *cough*) there is no greater holiday than Thanksgiving. Although I pride myself, and this blog, on presenting simple yet delicious recipes for the amateur cook, I needed to step things up for this epic holiday of food. Thus, my <span style="font-weight: bold;">Roast</span><span style="font-weight: bold;">ed Turkey Roulade with Cranberry Pecan Stuffing</span>.<br /><br />But Stacy, why not just roast up a regular bird and call it a day? Well, it turns out that this is much easier in many ways and better suited to my family.<br /><br />Here is why (imagine me saying this in a cheesy salesperson voice):<br /><br /><span style="font-style: italic;">Do you tend to skip the dark meat and head straight for the breast? Do you hate waiting four </span><span style="font-style: italic;">hours for an entire turkey to roast? Do you struggle year after year to carve that giant bi</span><span style="font-style: italic;">rd, </span><span style="font-style: italic;">and then have to deal with all those bones? Then this turkey roulade is for you!</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCip-zfDIm1XUqIywHqWhEDd1kx-hlFoQTJJjq4252agS6NENuk1rY7olUrayzWotpSviemzj_Vn6_2ASXqOoU7yizHTrU2z54HNYNDoQ7a7KJHfLFhSi-pmTplI0y8KLpaavvgAaXyqk/s1600/thumbs-up-low-res.jpg"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBbII4c1zGh83fgju6aceJXnnWg7N4BxkqNOnXWQd3XyVR-xc_XqM1p24TECl1Lvabs2Hq3rOZhICzm5k-z_YpmSoluDNozI6rhyphenhyphenfQHSiEyvLfP7GPGuK0Qc5Yjo6A_FUqwyeclnoi6M/s1600/used-car-salesman.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBbII4c1zGh83fgju6aceJXnnWg7N4BxkqNOnXWQd3XyVR-xc_XqM1p24TECl1Lvabs2Hq3rOZhICzm5k-z_YpmSoluDNozI6rhyphenhyphenfQHSiEyvLfP7GPGuK0Qc5Yjo6A_FUqwyeclnoi6M/s320/used-car-salesman.jpg" alt="" id="BLOGGER_PHOTO_ID_5545505447491656018" border="0" /></a><br /><br />It's just a boneless turkey breast butterflied (cut open like a book) and pounded flat, rolled up with stuffing in the middle so when you slice it, each piece contains a spiral of stuffing. It makes for a gorgeous presentation, and the best part is your butcher will butterfly and pound the breast for you, free of charge!<br /><br />This sounds tricky, but it really isn't. Roulade is just French for "roll that $#@% up!"<br /><br />For comparison sake (and a good laugh), check out the ridiculous video below:<br /><br /><object width="420" height="255"><param name="movie" value="http://www.youtube.com/v/7Xc5wIpUenQ?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/7Xc5wIpUenQ?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="420" height="255"></embed></object><br /><br /><span style="font-weight: bold;"><br />Ingredients:<br /><br />Turkey:<br /></span><ul><li><span style="font-weight: bold;">3 lb. skin on, boneless turkey breast</span>. This is enough meat for at least four people. I called the butcher at the grocery store ahead of time to order this and requested that it be butterflied and pounded flat. Why do the work when they will do it for free? (sez the Jew on Thanksgiving)</li></ul><ul><li><span style="font-weight: bold;">6 tbsp butter. </span>You heard me.</li></ul><ul><li><span style="font-weight: bold;">2 tsp. dried thyme</span>. You can use fresh if available, but double the amount.</li></ul><ul><li><span style="font-weight: bold;">2 tsp. dried sage. </span>See above.</li></ul><ul><li><span style="font-weight: bold;">2 tsp. dried rosemary. </span>See above.</li></ul><ul><li><span style="font-weight: bold;">Salt and pepper or garlic pepper to taste</span></li></ul><span style="font-weight: bold;"> Stuffing:</span><br /><ul><li><span style="font-weight: bold;">1 onion. </span>Peeled and chopped.</li></ul><ul><li><span style="font-weight: bold;">1 can low sodium chicken broth. </span>You will need one cup of it for the stuffing and the rest to pour in the roasting pan.</li></ul><ul><li><span style="font-weight: bold;">1 big ole handful of Craisins. </span>These dried cranberries are inexpensive and plump up beautifully when cooked with the turkey.</li></ul><ul><li><span style="font-weight: bold;">I big ole handful of chopped pecans</span></li></ul><ul><li><span style="font-weight: bold;">2 cups Pepperidge Farm Herb Seasoned Stuffing. </span>You can use another brand if you'd like or make your own from scratch, but this is just so much easier.</li></ul><ul><li><span style="font-weight: bold;">2 tbsp. butter. </span>Yup, more butter!</li></ul> <span style="font-weight: bold;">Vegetables: </span>These are optional, but since you are using the pan and oven anyways, you might as well roast some vegetables along with the turkey for a simple side dish.<br /><ul><li><span style="font-weight: bold;">5-6 red potatoes</span></li></ul><ul><li><span style="font-weight: bold;">Handful of baby carrots or two large peeled carrots</span></li></ul><ul><li><span style="font-weight: bold;">2 stalks of celery</span></li></ul><ul><li><span style="font-weight: bold;">1 onion</span></li></ul><ul><li><span style="font-weight: bold;">The rest of the can of chicken broth</span></li></ul><ul><li><span style="font-weight: bold;">Splash of white wine (optional)</span></li></ul> <span style="font-weight: bold;">Equipment: </span><br /><ul><li><span style="font-weight: bold;">Kitchen string. </span>Available at the grocery store.<br /></li></ul><ul><li><span style="font-weight: bold;">Basting brush. </span>Not super necessary, but it makes it easier to paint the herb butter on the turkey.</li></ul><ul><li><span style="font-weight: bold;">Instant read meat thermometer. </span>You can buy a cheap one at the grocery store, and it really is the only fail proof way to ensure you don't give your guests salmonella.</li></ul><ul><li><span style="font-weight: bold;">Large roasting pan. </span>Ideally one with a roasting rack. If you don't have one, you can always buy a heavy duty foil roasting pan to throw away for easy clean-up.</li></ul>This looks like a big scary list of ingredients, but it's really not. This is one of those dishes that looks super complicated and will trick your guests into thinking you are the long lost child of Martha Stewart, when really you will be more like the long lost child of <a href="http://cookingforone-stacy.blogspot.com/2010/04/food-network-fridays-sandra-lee.html">Sandra Lee</a>. In a good way.<br /><br /><br /><span style="font-weight: bold;">Directions:</span><br /><br />Take your turkey breast out of the fridge so it has time to come up to room temperature. Preheat your oven to 350 degrees.<br /><br /><br /><span style="font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5ZpEuHCHkD_ViglWl-7PpsdLYSiTurfy21yKun-Xr7z5D-Js17uy7oc9AMLgs0-KZju7hf6z3ErmEwXAK0NK1ubaos_yEqgaZ8gtxhucwdjnqzjGOUZxyBW_JkKwylFhr0enYKxhgyo/s1600/thanksgiving+027.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5ZpEuHCHkD_ViglWl-7PpsdLYSiTurfy21yKun-Xr7z5D-Js17uy7oc9AMLgs0-KZju7hf6z3ErmEwXAK0NK1ubaos_yEqgaZ8gtxhucwdjnqzjGOUZxyBW_JkKwylFhr0enYKxhgyo/s320/thanksgiving+027.JPG" alt="" id="BLOGGER_PHOTO_ID_5545503236804958850" border="0" /></a></span><br /><br />Time to prepare the stuffing! Melt the 2 tbsp. of butter in a saucepan over medium high heat and add your chopped up onion.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivr-h0Lk-gwvYbz1VSApFacw-AVEDoE5FnkFYIpA1LIPvOsBQiQN5hlujKcT8cc6CWWuWoTeVVIe-5HGCwNq3hm2h2pMqTJP6P0qFbolGUmH7FaEJyPoamwFrzKVJiUHs9ZmIgZRHXXA/s1600/thanksgiving+024.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivr-h0Lk-gwvYbz1VSApFacw-AVEDoE5FnkFYIpA1LIPvOsBQiQN5hlujKcT8cc6CWWuWoTeVVIe-5HGCwNq3hm2h2pMqTJP6P0qFbolGUmH7FaEJyPoamwFrzKVJiUHs9ZmIgZRHXXA/s320/thanksgiving+024.JPG" alt="" id="BLOGGER_PHOTO_ID_5545502950746464210" border="0" /></a><br /><br />When the onion has become softened and translucent after a couple minutes, remove the saucepan from the heat and add the stuffing mixture and cup of chicken broth. Stir to combine.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFGWJ2W7hY0d3E7ijK3FL1kCBnkeo6tdAMsW_9lHTMEVpnkKB9DdxXHmcYNkWvgqqCQDsy1OrqI4Mx-B-uLKCgTnIc1A_2ZCDCsI6H3jKjeT0rBtjc5G5FC842YbqLh17avHSpH2eYZQ/s1600/thanksgiving+025.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFGWJ2W7hY0d3E7ijK3FL1kCBnkeo6tdAMsW_9lHTMEVpnkKB9DdxXHmcYNkWvgqqCQDsy1OrqI4Mx-B-uLKCgTnIc1A_2ZCDCsI6H3jKjeT0rBtjc5G5FC842YbqLh17avHSpH2eYZQ/s320/thanksgiving+025.JPG" alt="" id="BLOGGER_PHOTO_ID_5545502703931818818" border="0" /></a><br /><br />Cut up your vegetables in large, equally sized chunks (making sure to peel the onion and large carrots first) and put them in the bottom of your roasting pan. Put the rack on top of them and pour in the rest of your can of chicken broth and splash of wine. This will help keep everything nice and moist.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_7O3LEMkz4Bc47rwqW8flnPMvQUTXY0v020Bx431axy92SK_6fIPFNKPIgzQSCs1d_-FVctHf12rW3La8XlKm4m4UW04WFq0sXkIZ7VybJakdDjtCaMnswoCupazEi8UsWat0J0gaac/s1600/thanksgiving+026.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_7O3LEMkz4Bc47rwqW8flnPMvQUTXY0v020Bx431axy92SK_6fIPFNKPIgzQSCs1d_-FVctHf12rW3La8XlKm4m4UW04WFq0sXkIZ7VybJakdDjtCaMnswoCupazEi8UsWat0J0gaac/s320/thanksgiving+026.JPG" alt="" id="BLOGGER_PHOTO_ID_5545502398270167522" border="0" /></a><br /><br />Season the turkey breast generously with salt and pepper. Spoon the stuffing onto the breast and spread it out in an even layer, leaving a border of about one inch on all sides. Add the handful pecans and handful of craisins.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEfs9-GyhJ-Od-BiAKPWZJBP6C8VkNBu_xoY0WMnRLRziO9AmEKJesgZ-EAByRx2Sjt66cfYxWve1I0gRFx3bRenn1_LrINDTEz0qVA9Raz1EdISAqu8CwNuXpIPzt6l8VBYHIhZuZqQ/s1600/thanksgiving+028.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkEfs9-GyhJ-Od-BiAKPWZJBP6C8VkNBu_xoY0WMnRLRziO9AmEKJesgZ-EAByRx2Sjt66cfYxWve1I0gRFx3bRenn1_LrINDTEz0qVA9Raz1EdISAqu8CwNuXpIPzt6l8VBYHIhZuZqQ/s320/thanksgiving+028.JPG" alt="" id="BLOGGER_PHOTO_ID_5545502023564832114" border="0" /></a><br /><br />Now for the roulade-ing. I promise, this is not difficult! Start at one end of the turkey breast and tightly roll it up like a sleeping bag with the stuffing inside.<br /><br />With the seam side down and the skin side up, cut some pieces of kitchen string and tie them tightly around the turkey roll at intervals of every couple inches. Trim any excess string and lay the turkey roll on the roasting rack (seam side down, skin side up).<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VphRE4KGhRtPdysLSx1J0PmOHX82cH06o652RafMWajVoD5wo1SVQvPjoEn3fFKRCJdwLJwRl8lf3HKyjTe0hjLlsB7WWrgSF8Zy7Dqe_OC5btHpjtYntxyDfTZp4zrgfc6FXtryf3s/s1600/thanksgiving+029.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VphRE4KGhRtPdysLSx1J0PmOHX82cH06o652RafMWajVoD5wo1SVQvPjoEn3fFKRCJdwLJwRl8lf3HKyjTe0hjLlsB7WWrgSF8Zy7Dqe_OC5btHpjtYntxyDfTZp4zrgfc6FXtryf3s/s320/thanksgiving+029.JPG" alt="" id="BLOGGER_PHOTO_ID_5545501736040007170" border="0" /></a><br /><br />Now it's time for LOTS AND LOTS OF BUTTER, Y'ALL! Melt 6 tbsp. butter in the microwave or over the stove and add your herbs (thyme, sage, and rosemary). Using your basting brush or your hands, coat the turkey with about half of this butter mixture. Sprinkle the turkey and vegetables with some more salt and pepper.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6Qg2_PfMda56SEPU-S39Kezltwc97EwH0WupKK88Xdj50Jn08mLqY5Fhpd18jaz15sa18q2QJZjrFL29Qjk0Mw8c2_LPP6KDZ-JoHv1ETVuiTrPo-TKLAgX2UrHnPb4-sG0LRHRw9Rw/s1600/thanksgiving+030.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 342px; height: 228px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6Qg2_PfMda56SEPU-S39Kezltwc97EwH0WupKK88Xdj50Jn08mLqY5Fhpd18jaz15sa18q2QJZjrFL29Qjk0Mw8c2_LPP6KDZ-JoHv1ETVuiTrPo-TKLAgX2UrHnPb4-sG0LRHRw9Rw/s320/thanksgiving+030.JPG" alt="" id="BLOGGER_PHOTO_ID_5545496749979778162" border="0" /></a><br /><br />Pop that baby in the oven! Check on the turkey after about 45 mins. and baste it with the rest of your herb butter. If the skin on top starts to get too brown, cover the pan loosely with a piece of foil.<br /><br />A 3 lb. breast should take about 1.5 hours total, but the only way to know for sure is to stick your meat thermometer into the thickest part of the meat (that's what she said?) and make sure it has reached 165 degrees. At this point the turkey should be moist and perfect, the skin beautifully browned, and the vegetables tender.<br /><br />Once the turkey is at 165 degrees, remove it from the pan and put it on a cutting board. Cover it with foil and let it rest for about fifteen minutes. It will stay nice and hot, and this is the best way to ensure the juices redistribute in the turkey and keep it from drying out.<br /><br /><br /><span style="font-style: italic;"><span style="font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAuyIlyYfhIMIRUD1il9XAaaOpalNR-hmcQ80D6zHMr29oeawzKdSTIjRsES7yF0dzTZdIX-5qIK4B54-VNrY4BAzJqIdimz-p2OyzuJXAu_GCei-cz0Uj4a9SmDTkV9TzEGYr8S29XQ/s1600/thanksgiving+043.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 345px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAuyIlyYfhIMIRUD1il9XAaaOpalNR-hmcQ80D6zHMr29oeawzKdSTIjRsES7yF0dzTZdIX-5qIK4B54-VNrY4BAzJqIdimz-p2OyzuJXAu_GCei-cz0Uj4a9SmDTkV9TzEGYr8S29XQ/s320/thanksgiving+043.JPG" alt="" id="BLOGGER_PHOTO_ID_5545505742955104850" border="0" /></a></span></span><br /><br />While it's resting, this is the perfect time to make gravy. Remove the vegetables from the roasting pan with a slotted spoon and put them aside.<br /><br />Pour the pan drippings into a small saucepan and whisk in a packet of turkey gravy mix or a couple tablespoons of flour, depending on how many drippings you have and how thick you like your gravy. Heat the mixture to a boil and then lower it to a simmer, whisking to remove any lumps. To be on the safe side, you can always pour it through a strainer into your serving vessel.<br /><br />Flatter the man of the house (in this case my father) by asking him to carve the turkey. Have him cut off the string, slice up the roulade, and serve with the gravy and/or cranberry sauce.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SgEv2vViCY83JtQxAy8-YAMs4lLujV_k92bY_p2rWm-7pQwXMdJ4D58twI8uGhU4-dHumM6iWulDozIv7V00SvR8VsyAG9l6hw-RO06MtBoipvVGQQIadqyEX2Uoryfl4d_RjGBKEQc/s1600/thanksgiving+047.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 224px; height: 336px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SgEv2vViCY83JtQxAy8-YAMs4lLujV_k92bY_p2rWm-7pQwXMdJ4D58twI8uGhU4-dHumM6iWulDozIv7V00SvR8VsyAG9l6hw-RO06MtBoipvVGQQIadqyEX2Uoryfl4d_RjGBKEQc/s320/thanksgiving+047.JPG" alt="" id="BLOGGER_PHOTO_ID_5545494941659418226" border="0" /></a><br /><br />This makes for a beautiful and delicious alternative to a big generic roasted turkey. Stay tuned for Thanksgiving side dishes and desserts!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFQ4yjgeS5HZamdJ6ZhyLO6HsSITfvsOIgaUMyGMyJ3R1SD9VtikUOUwUTAEYJPzqS9VSzp6JP0fXITqxwwpmV9RSfsiAT36fPgDvVVH3Kwq-W31m_6KawVj4hZw9UBfLZrEzb7n7iLU/s1600/thanksgiving+049.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 337px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFQ4yjgeS5HZamdJ6ZhyLO6HsSITfvsOIgaUMyGMyJ3R1SD9VtikUOUwUTAEYJPzqS9VSzp6JP0fXITqxwwpmV9RSfsiAT36fPgDvVVH3Kwq-W31m_6KawVj4hZw9UBfLZrEzb7n7iLU/s320/thanksgiving+049.JPG" alt="" id="BLOGGER_PHOTO_ID_5545501128640250706" border="0" /></a><br /><br />What did YOU make for Thanksgiving this year??Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com1tag:blogger.com,1999:blog-2922166386186521163.post-40898966549436486812010-11-18T19:32:00.010-05:002010-11-18T20:36:01.167-05:00Tuscan White Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxB9Ee29xNjHRSeXzKHPftyQsdxuP-hwXfVuHvFUFTlKT2Nw7TudtEoJ9o60SKsaktnVgtIKjdAnAs9cc1SKRMR_WjqDhFbEYDd_laGHCVEZlAdhrM7JgQQKtlzbr8cjDdTLKAFwLaFDg/s1600/colorado+visit+008.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxB9Ee29xNjHRSeXzKHPftyQsdxuP-hwXfVuHvFUFTlKT2Nw7TudtEoJ9o60SKsaktnVgtIKjdAnAs9cc1SKRMR_WjqDhFbEYDd_laGHCVEZlAdhrM7JgQQKtlzbr8cjDdTLKAFwLaFDg/s320/colorado+visit+008.JPG" alt="" id="BLOGGER_PHOTO_ID_5541068244381826354" border="0" /></a><br /><br />In general, sidekicks tend to get kind of a bad rap. They are usually just there to support the hero and provide comic relief.<br /><br />But how can you even have a hero without a sidekick? It's time for the Robins, Pepas, Stimpys, Mini Mes, and Ron Weasleys of the world to stand up for themselves!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjVssPRdGn7Ikxi29SOSWAJSkV5CT_puqef7XCKe0ZWH6jN-47GQ3bCKiqTMDlNXTiW-u97ifig3VwF9elroSbN4nyg47A4qKIdMG0EVSAsB0ah99-DIKvyWuMuoZLW7FHPua3cHNTgM/s1600/weasley.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 275px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjVssPRdGn7Ikxi29SOSWAJSkV5CT_puqef7XCKe0ZWH6jN-47GQ3bCKiqTMDlNXTiW-u97ifig3VwF9elroSbN4nyg47A4qKIdMG0EVSAsB0ah99-DIKvyWuMuoZLW7FHPua3cHNTgM/s320/weasley.jpg" alt="" id="BLOGGER_PHOTO_ID_5541068055372901570" border="0" /></a><br /><br />The same goes for food. Side dishes are usually an afterthought, relegated to mere soggy microwaved vegetables or greasy french fries. Why not make your side dishes spectacular? My <span style="font-weight: bold;">Tuscan White Beans</span> are super easy, healthy, and full of flavor. They are the perfect complement to pretty much any meat, especially chicken or fish.<br /><br />Make a side dish that stands up for itself, instead of riding alongside the main course in a humorous and slightly pathetic sidecar.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsEvF6ovVMnItaSxx27PlT7ycg70Fxrdgc0KZ7TCbfWuyoC2wYPUK2B5heGa3MtW6l3yBw28jx6PrCmZfwQf2R0yeu7tYVJaIfNYUA85pRAeIT3Xdj_sYTvur6UQVz_BW7sn5BEAgGbI/s1600/sidecar.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 296px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsEvF6ovVMnItaSxx27PlT7ycg70Fxrdgc0KZ7TCbfWuyoC2wYPUK2B5heGa3MtW6l3yBw28jx6PrCmZfwQf2R0yeu7tYVJaIfNYUA85pRAeIT3Xdj_sYTvur6UQVz_BW7sn5BEAgGbI/s320/sidecar.jpg" alt="" id="BLOGGER_PHOTO_ID_5541067816296563634" border="0" /></a><br /><span style="font-weight: bold;"><br />Ingredients:<br /></span><ul><li><span style="font-weight: bold;">1 can of cannelini beans, mostly drained. </span>Also known as white beans. Leave a bit of the starchy liquid in the can, as it will help thicken the dish.</li></ul><ul><li><span style="font-weight: bold;">1 can diced tomatoes, mostly drained. </span>Leave some of the liquid in the can. Feel free to use regular or Italian style tomatoes.</li></ul><ul><li> <span style="font-weight: bold;">1 big ole handful of spinach leaves. </span><span>Tear them into smaller pieces.</span></li></ul><span></span><ul><li><span style="font-weight: bold;">1 small onion</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 tbsp. minced garlic</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">2 tbsp. Italian seasoning</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 splash of white wine. </span>You can just sort of eyeball it. Italian cooking is all about playing around with your ingredients (while expressively waving your hands in the air). If that makes you uncomfortable, I would estimate roughly 1/4 cup or so.</li></ul><ul><li><span style="font-weight: bold;">1 splash of balsamic vinegar. </span>See above.</li></ul><ul><li><span style="font-weight: bold;">1 small splash of lemon juice. </span>I dunno...maybe about a tablespoon?</li></ul><ul><li><span style="font-weight: bold;">Olive oil<br /></span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">Parmesan cheese. </span><span>Optional, but who doesn't love parmesan cheese?</span><br /></li></ul>This hearty side dish could even make for a nice lunch by itself with a nice hunk of bread. Enjoy!<br /><br /><br /><span style="font-weight: bold;">Directions:<br /><br /></span>Heat a saucepan to medium high and drizzle with a bit of olive oil. Chop up your onion and throw it in.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6B-oiMx9CmbbW1Bgi4cv44S5s2rQYDIe043lg0d7iEnoGdrxkIuU69CC7gpX6_zLOHhZFSkXFDo1qBj1FkUT3Kw1ewGW_Z-WSKcFyGgWm24n1rGP_kvSIHhBFjX4IiYMN9FWhH5V4fG0/s1600/colorado+visit+003.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6B-oiMx9CmbbW1Bgi4cv44S5s2rQYDIe043lg0d7iEnoGdrxkIuU69CC7gpX6_zLOHhZFSkXFDo1qBj1FkUT3Kw1ewGW_Z-WSKcFyGgWm24n1rGP_kvSIHhBFjX4IiYMN9FWhH5V4fG0/s320/colorado+visit+003.JPG" alt="" id="BLOGGER_PHOTO_ID_5541066381252092626" border="0" /></a><br /><br />Once the onion has softened, add your minced garlic and stir to cook for a minute. Pour your splash of wine into the saucepan to let it soak into the onion and garlic for another minute.<br /><br />Then add your partially drained tomatoes and Italian seasoning.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMg6JvIdyk3e053HNDO0f3cAzc3goL-FVXIe2rUQUhCChihkdxDooIaaU5ojEeSpgavjz29yc0CXZHLxEPoMGLTnWfPIcXIhj80Kd5aJtjmdeCUs_GV0L9e84cFSD1Xp2EB51bBd1l1g/s1600/colorado+visit+004.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMg6JvIdyk3e053HNDO0f3cAzc3goL-FVXIe2rUQUhCChihkdxDooIaaU5ojEeSpgavjz29yc0CXZHLxEPoMGLTnWfPIcXIhj80Kd5aJtjmdeCUs_GV0L9e84cFSD1Xp2EB51bBd1l1g/s320/colorado+visit+004.JPG" alt="" id="BLOGGER_PHOTO_ID_5541066650007922274" border="0" /></a><br /><br />Add your balsamic vinegar, lemon juice, and spinach to the mix. Let the spinach leaves wilt down in the saucepan.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-zl9V23FGnhRcWa_MWv5-HvaZRSksJURJjW8ZZXTBSE0AAv0ADiwvRUqToW2DMKaahhSbhiY65Iwf-BMh8zRN9QvLnft4qxbj44Brhe9xdsw4sADN4SsPesvKWtOef5r9Zwgh1VTP_g/s1600/colorado+visit+006.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-zl9V23FGnhRcWa_MWv5-HvaZRSksJURJjW8ZZXTBSE0AAv0ADiwvRUqToW2DMKaahhSbhiY65Iwf-BMh8zRN9QvLnft4qxbj44Brhe9xdsw4sADN4SsPesvKWtOef5r9Zwgh1VTP_g/s320/colorado+visit+006.JPG" alt="" id="BLOGGER_PHOTO_ID_5541066150221123090" border="0" /></a><br /><br />Finally, add your can of mostly drained beans. Any remaining starchy liquid from the can will help thicken the mixture. Stir and cook until the beans are heated through. The longer you let it simmer, the better (I would recommend about fifteen minutes, but you can serve immediately if you are in a hurry).<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByYpG__2ZZY8QzPbCU9dKLK6Qnzbshc-kxYhxiwaH6-j37bP9JckE5qlWOtxRQEC047rBmwOav_Tfv_jBhA2_JlAEZvQ1BpRI89Zsrul9dA1_E-mM6H2VTflfgSvV9_g_J3aqe9uC8rk/s1600/colorado+visit+007.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByYpG__2ZZY8QzPbCU9dKLK6Qnzbshc-kxYhxiwaH6-j37bP9JckE5qlWOtxRQEC047rBmwOav_Tfv_jBhA2_JlAEZvQ1BpRI89Zsrul9dA1_E-mM6H2VTflfgSvV9_g_J3aqe9uC8rk/s320/colorado+visit+007.JPG" alt="" id="BLOGGER_PHOTO_ID_5541065683065181138" border="0" /></a><br /><br /></span>Pour into a bowl, top with parmesan cheese, and serve!<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHBeFxG9gmsx5VGbj5d-b8U7WKvwi-Tg42V1OipHyLos1XrxulJS7FtBvAFaPeWqOSf8GY3qh9LxpLvMQNfTII8ugmyu1KNm0zx22ZERJs8cZhw93hWMeHPFCtoaRbx-fs6mf8EmzjGw/s1600/colorado+visit+008.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHBeFxG9gmsx5VGbj5d-b8U7WKvwi-Tg42V1OipHyLos1XrxulJS7FtBvAFaPeWqOSf8GY3qh9LxpLvMQNfTII8ugmyu1KNm0zx22ZERJs8cZhw93hWMeHPFCtoaRbx-fs6mf8EmzjGw/s320/colorado+visit+008.JPG" alt="" id="BLOGGER_PHOTO_ID_5541065516585556802" border="0" /></a></span>Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com0tag:blogger.com,1999:blog-2922166386186521163.post-739083591132110832010-10-31T23:49:00.020-04:002011-02-18T00:23:50.133-05:00Creamy Pumpkin Penne with Italian Sausage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OYftsvCTC1gd4UydYp9Cn8fBmKzNlBve8umP_aNcijAi01Dz4TModxvTq1leN7bIIYbKKWBcmh284waA6Zd3KcC7QdDi9MSjTiIUWqWvg6NX7LVhbIUobZ7VQ3MR8Y6pnE7h64-1DvA/s1600/back+home+141.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OYftsvCTC1gd4UydYp9Cn8fBmKzNlBve8umP_aNcijAi01Dz4TModxvTq1leN7bIIYbKKWBcmh284waA6Zd3KcC7QdDi9MSjTiIUWqWvg6NX7LVhbIUobZ7VQ3MR8Y6pnE7h64-1DvA/s320/back+home+141.JPG" alt="" id="BLOGGER_PHOTO_ID_5535127580858137154" border="0" /></a><br /><br />Haaaaappy Halloweeeeen! <---said in a spooky voice <br /><br />Halloween was always my favorite holiday growing up (besides <a href="http://en.wikipedia.org/wiki/Casimir_Pulaski_Day">Casimir Pulaski Day</a>--you Illinois folk know where it's at!) Who doesn't love dressing up in fun costumes, binging on candy, and having a costume parade during school?<br /><br />As you get older, however, the ways of celebrating Halloween change. Fun costumes turn into slutty costumes, binging on candy turns into binging on alcohol, and costume parades during school turn into drunkenly stumbling down the street while in costume.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEYJ9GBTn-P0ihkQT7u7U0DzWRzeb4YLvnR4dnBT1bOD-MuuSeXmlVMVTo0t6v0oqYQz3fl0nuE_n2NXUKzhrjiZwkCe4Xa9Mf8nEE8dbBB1g1c8QriG-MuDEIq5rW59JQ36NOQ9YHRM/s1600/pumpkins.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 195px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEYJ9GBTn-P0ihkQT7u7U0DzWRzeb4YLvnR4dnBT1bOD-MuuSeXmlVMVTo0t6v0oqYQz3fl0nuE_n2NXUKzhrjiZwkCe4Xa9Mf8nEE8dbBB1g1c8QriG-MuDEIq5rW59JQ36NOQ9YHRM/s320/pumpkins.jpg" alt="" id="BLOGGER_PHOTO_ID_5535127219031865650" border="0" /></a><br /><br />This year, my friend hosted a fun Halloween potluck at her house. I had no idea what to make! Since one of my friends already had claimed the always beloved dirt cups, I decided to look elsewhere.<br /><br />When I think "simple, quick recipe" and "scary," naturally the first thing that comes to mind is Rachael Ray.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9jmcCEkBphb5D8kzwiAWYvh4IrmRSUD4B7zSZSryusVVJOIhXjpOey6erMN9TjyCfDd2qXXT0EMCXf4Mw3cRsaIF0Y541TtI7SVShjpoKF1RXu5GKx4WkBsDY_g29K9hPZWKtSsPqIg/s1600/Rachael+Ray.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9jmcCEkBphb5D8kzwiAWYvh4IrmRSUD4B7zSZSryusVVJOIhXjpOey6erMN9TjyCfDd2qXXT0EMCXf4Mw3cRsaIF0Y541TtI7SVShjpoKF1RXu5GKx4WkBsDY_g29K9hPZWKtSsPqIg/s320/Rachael+Ray.jpg" alt="" id="BLOGGER_PHOTO_ID_5535125930543309346" border="0" /></a><br /><br />Normally, I don't put recipes on here if they are exactly the same as ones I find online. However, I will make an exception for this one. Rachael Ray's <span style="font-weight: bold;">Pumpkin Penne with Sausage</span> was unbelievably delicious, especially considering I normally <span style="font-style: italic;">don't like pumpkin or sausage!</span> It was a huge hit at the potluck and definitely something I will make again.<br /><br />So for today, I will put aside my dislike of Rachael Ray's stupid joke making, over-peppiness, tight unitard shirt wearing, ridiculous euphemism creating, and boring stories about her in-laws to give her mad props for this recipe. Grab your EVOO, garbage bowl, sammies, and stoups, and let's get cooking, kiddos!<br /><br /><br /><span style="font-weight: bold;">Ingredients:<br /></span><ul><li><span style="font-weight: bold;">1 lb. box of penne. </span>Rachel suggests whole wheat penne, but I hate whole wheat pasta.</li></ul><ul><li><span style="font-weight: bold;">1 lb. bulk mild Italian sausage. </span>They should have this in the grocery store, but if they only have the kind in the casing, just take the meat out of the casing.</li></ul><ul><li><span style="font-weight: bold;">4 cloves minced garlic</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 medium onion</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 bay leaf. </span>I didn't use this cause I was too lazy to dig through my spices I brought home from Durham. It's in the original recipe and I'm sure it tastes great, but don't knock yourself out if you don't have any on hand.</li></ul><ul><li><span style="font-weight: bold;">4-6 fresh sage leaves (or 1 tbsp. dried sage). </span>The recipe calls for fresh, but I couldn't find any at the store. Apparently fresh sage is flying off the shelves these days.</li></ul><ul><li><span style="font-weight: bold;">1 cup white wine</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 cup chicken broth</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">15 oz. can pumpkin puree. </span>You can usually find this in the baking aisle.</li></ul><ul><li><span style="font-weight: bold;">1/2 cup heavy cream. </span>My friend asked me what made the pasta so creamy. Cream usually does the trick.</li></ul><ul><li><span style="font-weight: bold;">1/8 tsp. ground cinnamon. </span>What?! In pasta? Yes, and it's delicious.</li></ul><ul><li><span style="font-weight: bold;">1/4 tsp. ground nutmeg. </span>See above.</li></ul><ul><li><span style="font-weight: bold;">2 big ole handfuls of shredded parmesan cheese</span></li></ul> Yeah, yeah, I know this looks like a lot of ingredients, but it's really not. And it's SO worth it! This makes a ton of pasta, but it freezes great. This is seriously one the of the better pasta dishes I have ever had. And it's Halloween-tastic.<br /><br /><br /><span style="font-weight: bold;">Directions:<br /><br /></span> Heat a large skillet to medium high and crumble your sausage in it. I have never worked with sausage before and discovered it doesn't crumble as easily as ground beef. Put some muscle in it!<br /><br />You want nice, small pieces of sausage so they brown well. This is the only time you will hear me request small sausage (har har!)<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kiFV6C1Y6BVuQTK8e9jeWbch-CD30OvzictXTfqC9nkzt24Rq8yUAYTe8-2CGP590yB5bx7ipNOikbJ51JigzGmNV7BCwgRoKVcozsiMxri3bXcIUPjTaPsZlLMJZHW2PzJbJFG4ytQ/s1600/back+home+131.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kiFV6C1Y6BVuQTK8e9jeWbch-CD30OvzictXTfqC9nkzt24Rq8yUAYTe8-2CGP590yB5bx7ipNOikbJ51JigzGmNV7BCwgRoKVcozsiMxri3bXcIUPjTaPsZlLMJZHW2PzJbJFG4ytQ/s320/back+home+131.JPG" alt="" id="BLOGGER_PHOTO_ID_5535124856986090130" border="0" /></a><br /><br />Once the sausage is browned completely, put it on a plate lined with paper towels to soak up some of the excess grease.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswgoqbwxtoNCPN3Yrb1TaK52FUfCnugrjN_NPrDHc1UVTx9O7s2oJ-ga0kn82ygdBDkjzrUOCqwQq6TpNpuZnWMNj81zvagCx9btDHM0ypL6FonCwDQiiGAhg_dS260U4MH3vkrVMB-k/s1600/back+home+132.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswgoqbwxtoNCPN3Yrb1TaK52FUfCnugrjN_NPrDHc1UVTx9O7s2oJ-ga0kn82ygdBDkjzrUOCqwQq6TpNpuZnWMNj81zvagCx9btDHM0ypL6FonCwDQiiGAhg_dS260U4MH3vkrVMB-k/s320/back+home+132.JPG" alt="" id="BLOGGER_PHOTO_ID_5535124422271148738" border="0" /></a><br /><br />Peel and chop up your onion and add it to the sausage grease in the skillet. That yummy fat is gonna flavor the whole sauce!<br /><br />Once the onion is soft and translucent, add the minced garlic and the wine to the skillet. CRUNK!**<br /><br />**I have decided that since Emeril gets to say BAM! every time he adds spices to a dish, I am now going to say CRUNK! every time alcohol is added.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4fKy8QaVXHhCSXVysmOOD__ed7OwjV7DoJkBedzZr7ZOm8Oqj49EUMCZ_OFw6njHXeHJh_FymgG5B-minzCu-wrZSBbXXXBpcB6Z8NCfAL5Zy2qlnO2alFa6ZGBQ6YSVMkEPwm0OG87c/s1600/back+home+133.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4fKy8QaVXHhCSXVysmOOD__ed7OwjV7DoJkBedzZr7ZOm8Oqj49EUMCZ_OFw6njHXeHJh_FymgG5B-minzCu-wrZSBbXXXBpcB6Z8NCfAL5Zy2qlnO2alFa6ZGBQ6YSVMkEPwm0OG87c/s320/back+home+133.JPG" alt="" id="BLOGGER_PHOTO_ID_5535124149761166978" border="0" /></a><br /><br />Add your bay leaf and sage to the wine and let it all simmer until the wine reduces by about half, or about five minutes. Then stir in your chicken broth and pumpkin puree until it is smoothly incorporated.<br /><br />Let the mixture bubble away for another five minutes or so. While you wait, you can bring a pot of water up to boil for your penne.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAk4TzbsAYCYMag6Z0n3c8d90SMWETkfvkgyYWacdwqSwEAiOpyFyWGiHgOIWUnh3jeRmX4fpJdmn22EkA9K3jPPvJh7qIoioS7Y5Kn3oNM4LTL8V-in6SfWEHMu_0OtGPjAT_k5kCj0/s1600/back+home+134.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAk4TzbsAYCYMag6Z0n3c8d90SMWETkfvkgyYWacdwqSwEAiOpyFyWGiHgOIWUnh3jeRmX4fpJdmn22EkA9K3jPPvJh7qIoioS7Y5Kn3oNM4LTL8V-in6SfWEHMu_0OtGPjAT_k5kCj0/s320/back+home+134.JPG" alt="" id="BLOGGER_PHOTO_ID_5535123811583210242" border="0" /></a><br /><br />Lower the heat to medium low and stir in your cream, cinnamon, and nutmeg. Add the sausage crumbles back into the sauce. At this point, you can remove the bay leaf and drop your penne into the boiling water.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOE7tQAAD1gP5YbZQp5l_k7ehjB9IGa2vvrC7FzesTaqCsvo_Bcwtd5YqEiGwOE4DpTAeRVvdyhQJ-SaBZ6WvlUWcsJXe59n19cRuhOxDZ1c75vsqNdO2zIFWW1cn1AuQgfxigqkXvSo/s1600/back+home+139.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOE7tQAAD1gP5YbZQp5l_k7ehjB9IGa2vvrC7FzesTaqCsvo_Bcwtd5YqEiGwOE4DpTAeRVvdyhQJ-SaBZ6WvlUWcsJXe59n19cRuhOxDZ1c75vsqNdO2zIFWW1cn1AuQgfxigqkXvSo/s320/back+home+139.JPG" alt="" id="BLOGGER_PHOTO_ID_5535123209475804242" border="0" /></a><br /><br />Let the sauce simmer until your pasta is cooked, or about 10 minutes. Drain the pasta and mix it with the sauce. Add your big ole handfuls of parmesan cheese, garnish with some extra sage if you'd like, and dig in!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiePK5I2mjUL-OqVYCrv9tbp1v1NofsNoDdmW11WkfkuCIrJkM6uIWey8yMMqist4V5M0jK0gD4yWb-QnqVEJclpydE_v6cjJZ5WMQIORxbC7q8NBZOtda84dEma3sjTs8kdqZJcCJDbFY/s1600/back+home+142.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiePK5I2mjUL-OqVYCrv9tbp1v1NofsNoDdmW11WkfkuCIrJkM6uIWey8yMMqist4V5M0jK0gD4yWb-QnqVEJclpydE_v6cjJZ5WMQIORxbC7q8NBZOtda84dEma3sjTs8kdqZJcCJDbFY/s320/back+home+142.JPG" alt="" id="BLOGGER_PHOTO_ID_5535122730959961362" border="0" /></a><br /><br />What are some of YOUR Halloween/fall favorites?Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com3tag:blogger.com,1999:blog-2922166386186521163.post-89584733568228003022010-10-23T19:32:00.010-04:002010-10-23T20:02:21.620-04:00Oven Fried Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YQiL_SVOoXSgZLyrvYw57Xrjx-T1kjDa5KB0eflTTKo13qa8Y_X3rbRD64_bSjPLAWwFRhEbv1hjcCSAOqXiqzth-8tOZmlTlHn3lY20Y0ENg70whJtSg_4crf2aNmZVrro00J3A7to/s1600/dan's+visit+008.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 327px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YQiL_SVOoXSgZLyrvYw57Xrjx-T1kjDa5KB0eflTTKo13qa8Y_X3rbRD64_bSjPLAWwFRhEbv1hjcCSAOqXiqzth-8tOZmlTlHn3lY20Y0ENg70whJtSg_4crf2aNmZVrro00J3A7to/s320/dan's+visit+008.JPG" alt="" id="BLOGGER_PHOTO_ID_5531395489929603986" border="0" /></a><br /><br />Once again, I must apologize for my extended absence. I will try not to make a habit of this!<br /><br />This time, it's partially due to the fact that I was partying it up in New Orleans for the long weekend. It was my first time there, and my trip pretty much consisted of eating (and drinking) EVERYTHING: beignets, red beans and rice, barbecued shrimp, gumbo, po' boys, cochon de lait, pralines, fried catfish, shrimp and grits, smothered okra, etc. etc. WHO DAT!!<br /><br />I have a backlog of recipes from my last couple weeks in Durham, and today's selection was inspired by my time in New Orleans: good Southern food and breasts.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPcbTa3TDnW03BkoAkNzjQSCEpVMI8qtCMzRFhx-cZFgKemPKq4aogy9swmyiK4ghTj6VtZca4Eu1VWX5Tsm3GZ0agQ6MKPthfJkUBAmD_Tq99WSosMqWKMYnsns86V8gWUI6mFaLHBA/s1600/mardi-gras-10.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPcbTa3TDnW03BkoAkNzjQSCEpVMI8qtCMzRFhx-cZFgKemPKq4aogy9swmyiK4ghTj6VtZca4Eu1VWX5Tsm3GZ0agQ6MKPthfJkUBAmD_Tq99WSosMqWKMYnsns86V8gWUI6mFaLHBA/s320/mardi-gras-10.jpg" alt="" id="BLOGGER_PHOTO_ID_5531395114603774530" border="0" /></a><br /><br />(Chicken breasts, of course.)<br /><br /><br /><span style="font-weight: bold;">Ingredients:<br /></span><ul><li><span style="font-weight: bold;">1 boneless, skinless chicken breast</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 tbsp. lite mayonnaise</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1/4 cup seasoned breadcrumbs</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1/3 cup panko breadcrumbs. </span>These are Japanese breadcrumbs easily available in any grocery store. They add incredible texture to your coating!</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9XoFrgYOM9h6YpO_pfrofWqOluM7JNC7xCJ0cQ3F5aBBOc1eUTac1bAf6RpBDwxpbXakw4hQPJYbejNXyF7XIqZwfC3AjSEGaQZQrVjw5UibqXCMKMSqh8gtiHEIWoyAVZHpONn6enA/s1600/dan's+visit+004.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9XoFrgYOM9h6YpO_pfrofWqOluM7JNC7xCJ0cQ3F5aBBOc1eUTac1bAf6RpBDwxpbXakw4hQPJYbejNXyF7XIqZwfC3AjSEGaQZQrVjw5UibqXCMKMSqh8gtiHEIWoyAVZHpONn6enA/s320/dan's+visit+004.JPG" alt="" id="BLOGGER_PHOTO_ID_5531394246107801026" border="0" /></a><br />What? Just four ingredients? YES! This makes for crispy, tasty chicken that is infinitely healthier and easier to make than the deep fried stuff.<br /><br /><br /><span style="font-weight: bold;">Directions:<br /><br /></span>Preheat the oven to 350 degrees. Whisk together your mayonnaise with a little bit of water on a plate to thin it out.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6mgBegVAAh11HXCY86JQnfufZsGYXc7c-bzsEXe11G2AvmdgstDunsJpDlscXv6BEBHIJRrveNB45gLFGIbyCGLxJzf5cYL7rQ6dRzmtjUJQmqqELnkrFTd5lSpb_xFh9desf2qSDmQ/s1600/dan's+visit+003.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6mgBegVAAh11HXCY86JQnfufZsGYXc7c-bzsEXe11G2AvmdgstDunsJpDlscXv6BEBHIJRrveNB45gLFGIbyCGLxJzf5cYL7rQ6dRzmtjUJQmqqELnkrFTd5lSpb_xFh9desf2qSDmQ/s320/dan's+visit+003.JPG" alt="" id="BLOGGER_PHOTO_ID_5531393208895673314" border="0" /></a></span><br />Mix together your panko and seasoned breadcrumbs in a separate plate.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibE3ITCkv9Q1Y4po5rmeseN8pHlm_Jx6uPA_U4_S8fGlQjOTraUDHel-7OpJ11t3xVHvlQDfaHhkolEmzN7hAVOsV-efKJIt-BZU6DAHOgtY3GNAQgDilxGOioMI_hTPPCtz2vsnMMZ2s/s1600/dan's+visit+005.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibE3ITCkv9Q1Y4po5rmeseN8pHlm_Jx6uPA_U4_S8fGlQjOTraUDHel-7OpJ11t3xVHvlQDfaHhkolEmzN7hAVOsV-efKJIt-BZU6DAHOgtY3GNAQgDilxGOioMI_hTPPCtz2vsnMMZ2s/s320/dan's+visit+005.JPG" alt="" id="BLOGGER_PHOTO_ID_5531393068349885442" border="0" /></a><br /><br />Coat your chicken breast in the mayonnaise and then dredge it in the breadcrumbs, pressing them so they stick to the chicken and coat it completely.<br /><br />Put the chicken on a small rack if you have one (to promote crisping on all sides). I just stole the rack from my toaster oven. If you don't have one, though, no sweat; just use a baking sheet covered in foil.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlcqyKFZGhM5Mp7oNGP7c2pPKLkAWsljNmONHG5cNUVLFQZiA1sTI9fZupecOWTA-t0aGYQDk40AysxMV-dffYIWWNZONJzn61IuOSI0dwj3_kFWSoJi2ITbY6miNjMAxih3FSEcsa6Q/s1600/dan's+visit+006.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlcqyKFZGhM5Mp7oNGP7c2pPKLkAWsljNmONHG5cNUVLFQZiA1sTI9fZupecOWTA-t0aGYQDk40AysxMV-dffYIWWNZONJzn61IuOSI0dwj3_kFWSoJi2ITbY6miNjMAxih3FSEcsa6Q/s320/dan's+visit+006.JPG" alt="" id="BLOGGER_PHOTO_ID_5531392840233712626" border="0" /></a><br /><br />Pop the chicken into the oven for 20 minutes, and then crank it up to 400 degrees for another 10 minutes or so to help brown the outside. These times are approximate depending on the size of the breast.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGduO6IO_PMqpyzNHKgtasUspjwIOXHZjHboFSKhj-8volRPJK1-b818LSuXMduQxFdRYDNyzOwmxvn8Hau1N4-4utGP16Nz5cBj1n7J1AbGmZrTiQbgwTS9qWEJXjDdYBrQkGVhjoVxo/s1600/breasts.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 288px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGduO6IO_PMqpyzNHKgtasUspjwIOXHZjHboFSKhj-8volRPJK1-b818LSuXMduQxFdRYDNyzOwmxvn8Hau1N4-4utGP16Nz5cBj1n7J1AbGmZrTiQbgwTS9qWEJXjDdYBrQkGVhjoVxo/s320/breasts.jpg" alt="" id="BLOGGER_PHOTO_ID_5531392108132440962" border="0" /></a></span><br /><br />Serve up your chicken with some mashed potatoes or any other yummy side of your choosing. The chicken should be moist and delicious on the inside and nice and crispy on the outside. Enjoy!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSQuoBRPs-YFLBTO6M_W7Lip-ciTI1dhGxRCUYtp2vCs2DZ-Ai_UzuzMVdSwXWYYemb1Q8yD8TuRx1qLZaeBBiZdJwbz1ucOb4XjnLWhcOksUCJ1gML6_1YvwDcqMXolEeVM1HylUoNs/s1600/dan's+visit+008.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSQuoBRPs-YFLBTO6M_W7Lip-ciTI1dhGxRCUYtp2vCs2DZ-Ai_UzuzMVdSwXWYYemb1Q8yD8TuRx1qLZaeBBiZdJwbz1ucOb4XjnLWhcOksUCJ1gML6_1YvwDcqMXolEeVM1HylUoNs/s320/dan's+visit+008.JPG" alt="" id="BLOGGER_PHOTO_ID_5531391719208589058" border="0" /></a><span style="font-weight: bold;"><br /></span>Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com2tag:blogger.com,1999:blog-2922166386186521163.post-11436542876293579562010-10-10T23:03:00.014-04:002010-10-21T15:21:53.606-04:00Shepherd's Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMCe6gMl3tjUWwvP6unSOCFpt_PIwowCskENUebkkf-QEl5ux9XYCJlRYk7Yft1eIdWtsat2ay9j1UcJNdtbV1r-_0JAV-l016-jQ7txAhpDQ90f8LMPH-pWNDhtPiNh-tJjJ5oCI23o/s1600/dan's+visit+069.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMCe6gMl3tjUWwvP6unSOCFpt_PIwowCskENUebkkf-QEl5ux9XYCJlRYk7Yft1eIdWtsat2ay9j1UcJNdtbV1r-_0JAV-l016-jQ7txAhpDQ90f8LMPH-pWNDhtPiNh-tJjJ5oCI23o/s320/dan's+visit+069.JPG" alt="" id="BLOGGER_PHOTO_ID_5526921145345249474" border="0" /></a><br /><br />I'm baaaack! Did you miss me?<br /><br />I apologize for this lengthy absence...I had a weekend of a visiting boyfriend, a weekend of drunken homecoming revelry, and then I moved back home to Illinois. I have been a busy girl!<br /><br />As I mentioned, my boyfriend came to visit me in Durham a couple weeks ago with his two friends. Together, the three of them are out in Boulder, CO creating the most amazing, bad ass restaurant concept of all time: Sabi Sushi. Think Chipotle, but with sushi: fast, convenient food with the freshest ingredients, custom made to order. That's right, for the first time, YOU actually get to decide what goes in your sushi rolls! <a href="http://sabisushi.wordpress.com/">Check them out!</a> (<----shameless girlfriend plug). <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6DAr-b4pPuV2T5ywUZ_FYgFUqU4bKljnsNDaax-KgqCQC7zSyNH5PbGpDotbg005iojCmGiWdu11dmkao2B6_sucf3qMUnyPOJVEEwzECIH53Cdb_1nwbKBQ2l-LfzqrIa4tmIS6VBbM/s1600/sabi.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 291px; height: 155px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6DAr-b4pPuV2T5ywUZ_FYgFUqU4bKljnsNDaax-KgqCQC7zSyNH5PbGpDotbg005iojCmGiWdu11dmkao2B6_sucf3qMUnyPOJVEEwzECIH53Cdb_1nwbKBQ2l-LfzqrIa4tmIS6VBbM/s320/sabi.jpg" alt="" id="BLOGGER_PHOTO_ID_5526920745391378674" border="0" /></a><br />Anyways, I figured the boys have been working hard and would enjoy a nice, comforting home cooked meal. One of my all time favorite comfort foods is <span style="font-weight: bold;">Shepherd's Pie</span>. The thing to know about Shepherd's Pie is that it is neither a pie, nor does it involve shepherds.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbzppaaYU4ib879ZDbq8519MDFn2HY9XlT0lRnZHAQw9CJ3wU9n6-w4ZsGq-7s8FzKmL55nFSgr_UWohAuTQ8DUY6Xx6v-Eyr8afSzc9dw9MBRvxr17TEDfYzmUav6H3ioq7uW07xfhk/s1600/jesus_shepherd.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 288px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbzppaaYU4ib879ZDbq8519MDFn2HY9XlT0lRnZHAQw9CJ3wU9n6-w4ZsGq-7s8FzKmL55nFSgr_UWohAuTQ8DUY6Xx6v-Eyr8afSzc9dw9MBRvxr17TEDfYzmUav6H3ioq7uW07xfhk/s320/jesus_shepherd.jpg" alt="" id="BLOGGER_PHOTO_ID_5526919999821999586" border="0" /></a><br /><br />Rather, it is a delicious, hearty casserole layered with ground beef, vegetables, and a mashed potato crust. If I may borrow a phrase from the <a href="http://cookingforone-stacy.blogspot.com/2010/04/food-network-fridays-ina-garten.html">Barefoot Contessa</a>, "How bad could that be?"<br /><br /><br /><span style="font-weight: bold;">Ingredients:</span><ul><li><span style="font-weight: bold;">2 lbs. ground beef. </span>I used half lean and half regular, but it really doesn't matter.</li></ul><ul><li><span style="font-weight: bold;">1 packet Lipton's Onion Soup Mix.</span> This shit is ridiculous...it makes EVERYTHING taste better.</li></ul><ul><li><span style="font-weight: bold;">1/2 cup beef broth</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">2 tbsp. Worcestershire sauce</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 tbsp. tomato paste</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">2 tbsp. flour<br /></span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 package frozen peas and carrots. </span>No need to thaw.</li></ul><ul><li><span style="font-weight: bold;">6 cups prepared instant mashed potatoes.</span> Just follow the directions on the box. They'll never know....</li></ul><ul><li><span style="font-weight: bold;">1 large handful shredded cheese. </span>Optional, and I left it out cause my boyfriend doesn't like cheese for some inexplicable reason.</li></ul>That's it! This is a great dish for company because you can make it ahead of time and bake it before your guests arrive. Super easy to make, and it makes enough to feed an army. It also freezes marvelously. Cooking for one, my ass!<br /><br /><br /><span style="font-weight: bold;">Directions:<br /><br /></span>Preheat your oven to 400 degrees. Heat a large skillet over medium high heat and put your beef in it (that's what she said.)<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ADuJwVsJpMYicnPjTj0PHwgGZzst66W6AQc6RN-v26r8Hk93UepEEZOliytdu12-t2E6cxu3xnFZyiW2ifNh-j8UAknKDdvRcvDFrCHbVIU7cZOZji5dKLXn4bQunBQjCsIp00kT1Kc/s1600/dan's+visit+062.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ADuJwVsJpMYicnPjTj0PHwgGZzst66W6AQc6RN-v26r8Hk93UepEEZOliytdu12-t2E6cxu3xnFZyiW2ifNh-j8UAknKDdvRcvDFrCHbVIU7cZOZji5dKLXn4bQunBQjCsIp00kT1Kc/s320/dan's+visit+062.JPG" alt="" id="BLOGGER_PHOTO_ID_5526919623292820978" border="0" /></a><br /><br />Break up the beef into crumbles as it cooks until it is completely browned. Now comes the gross part: draining the fat (eeeew!) Tip your skillet to one side so all the grease drains over, and spoon it out to discard. Believe me honey, you don't need all that fat.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL9QYPQDtXoixDoE3FGnPRTlXWXDYxdZ2LbP6w2-xHVW7ZVibYdRFryPi2AHn1QiIdLJWCWf7MGSsRRVzaDeZc9mweODmNcmYiVynr6q3DV5BSaxIkmdlEtICrztXCdZGNjmrNQkp2Umo/s1600/dan's+visit+064.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL9QYPQDtXoixDoE3FGnPRTlXWXDYxdZ2LbP6w2-xHVW7ZVibYdRFryPi2AHn1QiIdLJWCWf7MGSsRRVzaDeZc9mweODmNcmYiVynr6q3DV5BSaxIkmdlEtICrztXCdZGNjmrNQkp2Umo/s320/dan's+visit+064.JPG" alt="" id="BLOGGER_PHOTO_ID_5526919409546605682" border="0" /></a><br /><br />Whisk your beef broth, tomato paste, Worcesesestershire sauce, and flour with the packet of Lipton's. Add it to the beef mixture and stir to combine.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbX6EotcUuOkXMozDbEdo7XlibOxYZxEXZAB1bAkMqimPze7eO07WTkX2lCKJEAuLewb8UYMfbPK7tufsw2Cef5ARQfuoTIP8J6ZMFH2AUSoV50G0oJNS3OoSphBMJzj1aiqb2r92DttE/s1600/dan's+visit+063.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbX6EotcUuOkXMozDbEdo7XlibOxYZxEXZAB1bAkMqimPze7eO07WTkX2lCKJEAuLewb8UYMfbPK7tufsw2Cef5ARQfuoTIP8J6ZMFH2AUSoV50G0oJNS3OoSphBMJzj1aiqb2r92DttE/s320/dan's+visit+063.JPG" alt="" id="BLOGGER_PHOTO_ID_5526919158574939298" border="0" /></a></span><br /><br />Spray a 9X13 baking dish with nonstick cooking spray and lay your ground beef in an even layer on the bottom.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlzqYUJXJRRfAq3an9m7XpqiDocWve9yI_H_msSy-f1cHC1B1p2tX3IOSf0HhKyRv6PCEohPa8q9xP-VfkBwsYKuWQPl86SJNfIfJT5etmhIhDszwWXazVnO3eeof5QtJINdzVIdqJRU/s1600/dan's+visit+066.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlzqYUJXJRRfAq3an9m7XpqiDocWve9yI_H_msSy-f1cHC1B1p2tX3IOSf0HhKyRv6PCEohPa8q9xP-VfkBwsYKuWQPl86SJNfIfJT5etmhIhDszwWXazVnO3eeof5QtJINdzVIdqJRU/s320/dan's+visit+066.JPG" alt="" id="BLOGGER_PHOTO_ID_5526918945349785858" border="0" /></a><br /><br />Spread out another layer of the frozen peas and carrots on top of the beef.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqTwzKPeTDEcXom0SiJGSgbCSTHa6dKxhhRQW-kq9ToNS0W1ybKJpruKxNprutmDIHe1zpfJMYdgy-pM6LU8Cblhjt1sBvmbhq8v1hwSGyjgUq_M4iuPfakXwoJcBdnlzgjKQrsA30qs/s1600/dan's+visit+067.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqTwzKPeTDEcXom0SiJGSgbCSTHa6dKxhhRQW-kq9ToNS0W1ybKJpruKxNprutmDIHe1zpfJMYdgy-pM6LU8Cblhjt1sBvmbhq8v1hwSGyjgUq_M4iuPfakXwoJcBdnlzgjKQrsA30qs/s320/dan's+visit+067.JPG" alt="" id="BLOGGER_PHOTO_ID_5526918736395915314" border="0" /></a></span><br /><br />Prepare your instant mashed potatoes (usually just requires some additional milk, butter, and salt). Using a spatula, spread the potatoes over the vegetables to create the final layer. To help this mashed potato crust brown, you can rough up the surface with a fork. Or, if you are an awesome girlfriend like I am, you can write the logo of your boyfriend's company in mashed potatoes.<br /><br />Sprinkle with the optional cheese if desired.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0M7hcRooX37jYetnclV-kjAgpz7COFLBe48XPHOrbECa_VYTOzD7A9WrZgebsfwseAXRt_VgErJf2oUHTjs6_v0ZKotsGD_x1D4dHNKxNkSF97vmWXBg567WrqyEos84n1j4GGjKh7vs/s1600/dan's+visit+068.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0M7hcRooX37jYetnclV-kjAgpz7COFLBe48XPHOrbECa_VYTOzD7A9WrZgebsfwseAXRt_VgErJf2oUHTjs6_v0ZKotsGD_x1D4dHNKxNkSF97vmWXBg567WrqyEos84n1j4GGjKh7vs/s320/dan's+visit+068.JPG" alt="" id="BLOGGER_PHOTO_ID_5526918452727882450" border="0" /></a><br /><br />Pop the whole thing into the oven for an hour until it is heated through and the potatoes are nice and browned. Dig in!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJwy9-b8M-zh7QDav6GIOE59Q13hhZ_-eV4soxL6juETzVbMbh6GEPLxOBqCa2bim7dPcO6GuOXZVAnN_KTSo63M4triiGGEIht9ImpsDukR6Ppo8ZphdB3WgLxuoCFTxOt0kG7w1Pu0c/s1600/dan's+visit+070.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJwy9-b8M-zh7QDav6GIOE59Q13hhZ_-eV4soxL6juETzVbMbh6GEPLxOBqCa2bim7dPcO6GuOXZVAnN_KTSo63M4triiGGEIht9ImpsDukR6Ppo8ZphdB3WgLxuoCFTxOt0kG7w1Pu0c/s320/dan's+visit+070.JPG" alt="" id="BLOGGER_PHOTO_ID_5526918019169156690" border="0" /></a>Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com0tag:blogger.com,1999:blog-2922166386186521163.post-76561405482264466562010-09-21T19:37:00.007-04:002010-09-21T20:26:18.204-04:00Bonus Recipe: Failcake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9IaOXsbKTxNrS5rtgudFjqGhUYtGP0J8tHHgOIlVsez1MYIP_GyJoS7mbY05yg6Aj9E6wWfe9801sWkXWCq_xWCdqLG0v7NqmAM-UP3dBxjzLjmEWq9d-Tx0tDFMjCCRsVh2Yxr2KxQ/s1600/dan's+visit+061.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9IaOXsbKTxNrS5rtgudFjqGhUYtGP0J8tHHgOIlVsez1MYIP_GyJoS7mbY05yg6Aj9E6wWfe9801sWkXWCq_xWCdqLG0v7NqmAM-UP3dBxjzLjmEWq9d-Tx0tDFMjCCRsVh2Yxr2KxQ/s320/dan's+visit+061.JPG" alt="" id="BLOGGER_PHOTO_ID_5519526356095892914" border="0" /></a><br /><br />Sometimes, there are shortcuts in life that can really help you out. A couple that come to mind are buying pre-made pesto, or finding the secret tunnel through the mountain in Koopa Troopa Beach for MarioKart 64.<br /><br />Other times, however, shortcuts are just not the answer.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifS8TY_oAp5azJ4JGEF3GE9-ypoh0-2qluueZw12zzK6hTTPskTd9GiDfK2ccSehcB6Fp1iTjxxfsdNB_xaRnXkt-FRy-AgE4iRtIHhlWOt6GJnhX0eRbGn2_MlNYYOjUk29bx0roWnjA/s1600/air+bag.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifS8TY_oAp5azJ4JGEF3GE9-ypoh0-2qluueZw12zzK6hTTPskTd9GiDfK2ccSehcB6Fp1iTjxxfsdNB_xaRnXkt-FRy-AgE4iRtIHhlWOt6GJnhX0eRbGn2_MlNYYOjUk29bx0roWnjA/s320/air+bag.jpg" alt="" id="BLOGGER_PHOTO_ID_5519525937713445106" border="0" /></a><br /><br />My sorority friend Betsy (the one with whom I made <a href="http://cookingforone-stacy.blogspot.com/2010/09/herb-roasted-cornish-game-hens-and.html">Herb Roasted Cornish Game Hens</a>) and I attempted to bake a chocolate cake for dessert. Despite following a recipe exactly from a Better Homes and Gardens cookbook, the cake ended up more of a dried out chocolate graham cracker than a cake.<br /><br />Needless to say, we slathered it with frosting and ate it anyways.<br /><br />The next time she came over, Betsy had a delightful shortcut idea she had heard for making an easy chocolate cake: simply combining a box of cake mix with a can of Diet Coke.<br /><br />What we envisioned would happen:<br /><br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxxBneQ3Vil_uKL48TW07gEV2qHmrKELixoqQguAVD9_U9QpL3TkNI70E4bYGgNw2CrPWDwNrmmJMrkmJaFHx_eX8WwS0q_06XDGtIKDqUsBFz5cbESJtokyHhuaxryhkJemW0wVv4qSU/s1600/cake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 290px; height: 215px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxxBneQ3Vil_uKL48TW07gEV2qHmrKELixoqQguAVD9_U9QpL3TkNI70E4bYGgNw2CrPWDwNrmmJMrkmJaFHx_eX8WwS0q_06XDGtIKDqUsBFz5cbESJtokyHhuaxryhkJemW0wVv4qSU/s320/cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5519523944174525874" border="0" /></a><br /></div>What actually happened:<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1f4BI_N7Wd0kaZq8BcNwhul-ZZu2oT6seEHPrpAma0Mvl_oI9xjKgWfT4rdApbHhPP0APIQHWOJgS40twEfPDxez-GnbGZQpZ8tNJAzisQRVSPh_lBY4ur5MS1VfyJ9J4xNAA3lzdg8/s1600/dan's+visit+060.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1f4BI_N7Wd0kaZq8BcNwhul-ZZu2oT6seEHPrpAma0Mvl_oI9xjKgWfT4rdApbHhPP0APIQHWOJgS40twEfPDxez-GnbGZQpZ8tNJAzisQRVSPh_lBY4ur5MS1VfyJ9J4xNAA3lzdg8/s320/dan's+visit+060.JPG" alt="" id="BLOGGER_PHOTO_ID_5519522351691321170" border="0" /></a><br /><br />The cake wasn't HORRIBLE. It was just way too rich and the texture was sorta weird and crumbly, but also mysteriously gummy. It was like a first grader had dropped Mommy's cake and then attempted to put the pieces back together with some glue stick.<br /><br />Plus we only had a third of a container of frosting left in the fridge, so we couldn't even cover up our mess.<br /><br />Ladies and gentlemen, I give you <span style="font-weight: bold;">Failcake.</span><br /><br /><span style="font-weight: bold;">Ingredients:<br /></span><ul><li><span style="font-weight: bold;">1 box cake mix.</span> Ours was Devil's food, which led to an even weirder tasting cake.</li></ul><ul><li><span style="font-weight: bold;">1 can Diet Coke.</span> I am sure regular Coke would "work" as well, but we are watching our figures, after all.</li></ul><ul><li><span style="font-weight: bold;">1/3 container frosting.</span> Just enough to spread over your crumbly mess of a cake to cover with the word "FAIL" in M&Ms.</li></ul><ul><li><span style="font-weight: bold;">Enough M&Ms to spell out the word "FAIL"</span></li></ul> Enjoy! Or...don't.<br /><br /><br /><span style="font-weight: bold;">Directions:<br /><br /></span> 1) Combine cake mix with a can of Diet Coke. Bake according to directions on the box.<br /><br />2) Flip the cake onto a serving plate, spraying chocolate crumbs all over your counter as you do so, and pray the entire cake doesn't fall apart in transit.<br /><br />3) Use your week-old leftover frosting to attempt to cover up your Failcake. Fail to do so. Cover with M&Ms so it says FAIL, as if you had any doubt as to the status of failure or success of your cake.<br /><br />4) Resign yourself to said failure, drink some wine, watch some bad TV, and eat Failcake anyways.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7h4NWuf5uuNhsh_0e2j3Mj2em7qVBHvZWrgGyKKNAdiiqT0T0X-AwNoaZmmpyLVCJ7pGyoB0p6KUbB2bocfSpHvz2BMsXFFNG7IlNqrUueX36XJNZ7D78uAfwTBcHalcJGA6HSrWGnOI/s1600/fat.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7h4NWuf5uuNhsh_0e2j3Mj2em7qVBHvZWrgGyKKNAdiiqT0T0X-AwNoaZmmpyLVCJ7pGyoB0p6KUbB2bocfSpHvz2BMsXFFNG7IlNqrUueX36XJNZ7D78uAfwTBcHalcJGA6HSrWGnOI/s320/fat.jpg" alt="" id="BLOGGER_PHOTO_ID_5519527159809548946" border="0" /></a></span>Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com2tag:blogger.com,1999:blog-2922166386186521163.post-85284584408350405142010-09-20T20:02:00.011-04:002010-09-20T20:42:19.243-04:00Herb Roasted Cornish Game Hens and Vegetables<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfS3xdloykdBxz4LK1J_0nf463qCD3tSZbGkgNuoqYLWyKL7bYdJQ8BeUIGIh3CZkjU0WjlEqHNNHz94XK0sHdsgJLbZEEIhk3xeKJxJEXhbFfKoKk7zLkl8l5xjwSdX37mPuDHcTOQ4/s1600/iphone+043.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfS3xdloykdBxz4LK1J_0nf463qCD3tSZbGkgNuoqYLWyKL7bYdJQ8BeUIGIh3CZkjU0WjlEqHNNHz94XK0sHdsgJLbZEEIhk3xeKJxJEXhbFfKoKk7zLkl8l5xjwSdX37mPuDHcTOQ4/s320/iphone+043.JPG" alt="" id="BLOGGER_PHOTO_ID_5519160183473834850" border="0" /></a><br /><br />When you think about it, everything is cuter when it is in miniature. Doll houses, teacup puppies, babies....everything is better when it's tiny. Well, almost everything.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnB2CPWytF_7JTyuwdJqBSPyBKYwbiT1ynl5B9TRZgbUrhdfi8nF2VlyFY1Dn7BHwuiAhkoyoPReS4weTq_I707wWFz9Rlg2d42Vx1QX93ANg6LdzK_eDvwPP6GsERNXx6bCBRfDpxE98/s1600/midget.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnB2CPWytF_7JTyuwdJqBSPyBKYwbiT1ynl5B9TRZgbUrhdfi8nF2VlyFY1Dn7BHwuiAhkoyoPReS4weTq_I707wWFz9Rlg2d42Vx1QX93ANg6LdzK_eDvwPP6GsERNXx6bCBRfDpxE98/s320/midget.jpg" alt="" id="BLOGGER_PHOTO_ID_5519160239856542466" border="0" /></a><br /><br />If you have never tried them, Cornish game hens are basically miniature chickens. A single Cornish hen makes the perfect elegant individual dinner portion. They are very inexpensive, easy to make, and an impressive please-your-man kind of dish.<br /><br />Instead of pleasing my man with this dish, I invited over my sorority sister Betsy to teach her how to make the hens. Hilarity ensued.<br /><br />"If they're called Cornish game hens, where are they from? Corn?"<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCH9sl_gBJuPwglCEvvltMwd916WvY3LTMwczczVlKcXEsYUcgtGdxa2a42IJ0n7FRpplxmkX9-STCfxJz5hbmNobj8oE58nrY1VXVMZwCUkmj5OX9ri5RwB1GvFDkfMtPTBRs3e5E-nY/s1600/dan's+visit+018.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCH9sl_gBJuPwglCEvvltMwd916WvY3LTMwczczVlKcXEsYUcgtGdxa2a42IJ0n7FRpplxmkX9-STCfxJz5hbmNobj8oE58nrY1VXVMZwCUkmj5OX9ri5RwB1GvFDkfMtPTBRs3e5E-nY/s320/dan's+visit+018.JPG" alt="" id="BLOGGER_PHOTO_ID_5519159909758715442" border="0" /></a><br /><br />Anyways, the next time you feel like throwing together something a lil extra fancy (yet still super easy), give these babies a try!<br /><br /><br /><span style="font-weight: bold;">Ingredients:<br /></span><ul><li><span style="font-weight: bold;">2 Cornish game hens. </span>They usually sell these in a frozen two-pack at the grocery store. Make sure to give them at least a day or two to thaw in the fridge!</li></ul><ul><li><span style="font-weight: bold;">2 large carrots</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">3 stalks of celery</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">2 onions</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">5-6 small red potatoes</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 cup white wine</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 can chicken broth</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1/2 cup olive oil</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 tbsp. minced garlic</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 tbsp. dried rosemary</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">1 tbsp. dried sage</span></li></ul><span style="font-weight: bold;"></span><ul><li><span style="font-weight: bold;">2 tbsp. fresh thyme leaves. </span>Or you can use 1 tbsp. dried thyme.</li></ul><ul><li><span style="font-weight: bold;">Salt and garlic pepper</span></li></ul> Feel free to add more or less vegetables; you basically just need enough to create a nice bed for the hens. Also, feel free to substitute any other herbs you may have on hand. Well, maybe not ANY other herbs.... ;)<br /><br /><br /><span style="font-weight: bold;">Directions:<br /><br /></span> Preheat your oven to 350 degrees. Cut up your vegetables into bite sized chunks of equal size and throw them into a roasting pan (or large baking dish if you don't have one. You could also buy a foil roasting pan to throw away after for easy clean-up!)<br /><br />Save a few chunks of the onion and set them aside.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUsCyo2a4DgbdSBbB56l6QbX_c50D6Xq0-rv6rdziROZmrHykr8iyS2nmqoQgd57C6kUWbu0nGtcRt8xu1fROFF6KZ_v3_Txom3AHXTVMb3qkoRgLcaGQCY1iFh4Zj_BIPz80hRoQhEI/s1600/dan's+visit+016.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUsCyo2a4DgbdSBbB56l6QbX_c50D6Xq0-rv6rdziROZmrHykr8iyS2nmqoQgd57C6kUWbu0nGtcRt8xu1fROFF6KZ_v3_Txom3AHXTVMb3qkoRgLcaGQCY1iFh4Zj_BIPz80hRoQhEI/s320/dan's+visit+016.JPG" alt="" id="BLOGGER_PHOTO_ID_5519159320044135266" border="0" /></a><br /><br />In a bowl, whisk together your olive oil, garlic, rosemary, sage, and thyme.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpMhkUkstfk7dAz0qWs4J__I9_LA8oFhyphenhyphenFXhl2RNHAJi4gc59IYqvTM0Ud6Qgb5JEDeRYmu9nbWZYhwZ0ETxVmL4YyBeSChnHBf5ru1JM2Gn_Rt3McxQ4FnpKEzNhmZzYX3mwXxZY240/s1600/dan's+visit+013.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpMhkUkstfk7dAz0qWs4J__I9_LA8oFhyphenhyphenFXhl2RNHAJi4gc59IYqvTM0Ud6Qgb5JEDeRYmu9nbWZYhwZ0ETxVmL4YyBeSChnHBf5ru1JM2Gn_Rt3McxQ4FnpKEzNhmZzYX3mwXxZY240/s320/dan's+visit+013.JPG" alt="" id="BLOGGER_PHOTO_ID_5519159008579260866" border="0" /></a></span><br /><br />Now it's time to get down to the business...put on some sexy Marvin Gaye music and lay down your lovely hens on the bed of vegetables, breast side up. Now massage them tenderly with the delicious herb and olive oil mixture you just made, making sure to work it into every nook and cranny....don't be afraid to get messy and show those ladies some love. We named ours Henrietta and the Duchess of Cornwall.<br /><br />Oh, and then stick the leftover onion chunks up their butt. You can cut the Marvin Gaye music here, cause there ain't nothin' sexy about that.<br /><br />Sprinkle the hens and veggies with salt and garlic pepper to taste, and pour the wine and chicken broth into the pan.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TV0XYCkKt8_Z20VxCIypqUF8iG0yX3eFQ2UVh2L9tHN-JnvD6tvTVpNL9u7yEpCUcGA6hxAzG_b-FtoAgYFQS56PojKFcyeVAUedkN9_Y_eMk1mJ12QOszDjuxOKkdGr5LtEE-c28jI/s1600/dan's+visit+020.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TV0XYCkKt8_Z20VxCIypqUF8iG0yX3eFQ2UVh2L9tHN-JnvD6tvTVpNL9u7yEpCUcGA6hxAzG_b-FtoAgYFQS56PojKFcyeVAUedkN9_Y_eMk1mJ12QOszDjuxOKkdGr5LtEE-c28jI/s320/dan's+visit+020.JPG" alt="" id="BLOGGER_PHOTO_ID_5519158739768633938" border="0" /></a><br /><br />Pop the hens in the oven for 45 minutes, and then raise the heat to 400 for 15 minutes to get them nice and beautifully browned. You will know they are done when the legs move freely in their sockets and the juices run clean when you stick a fork or knife into the thickest part of the thigh.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnejXHNh5ZGrIOsCWFtkNar6cWY-VfBry4gelJQdjtQGNH-8UmkpyF6pk4MgneLo4Q0Ih2TW15Jjyw5DbhE-TnGxVixeJ2LBKWKbwWwnxCrZQS4J1lX0KIQPoq_o9tocCQIhZM4_o1IBw/s1600/dan's+visit+022.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnejXHNh5ZGrIOsCWFtkNar6cWY-VfBry4gelJQdjtQGNH-8UmkpyF6pk4MgneLo4Q0Ih2TW15Jjyw5DbhE-TnGxVixeJ2LBKWKbwWwnxCrZQS4J1lX0KIQPoq_o9tocCQIhZM4_o1IBw/s320/dan's+visit+022.JPG" alt="" id="BLOGGER_PHOTO_ID_5519158157909410610" border="0" /></a><br /><br />Let the hens rest for about 10 minutes so the juices get absorbed back into the meat and they stay nice and moist (sorry for those of you who hate the word "moist".) Then spoon the veggies onto a serving platter and lay the hens on top. Gawgeous!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQd0M-mdUJ_2oHcIBjqYfNU2p82jeKZYkUfkKXZiFxzjrqYuJeVjl_abIUFMAadgkMtYnDlRK6eapdwWXQa1HXCmuUbYoKg1HU_fN5pYx3BC9y24BFlJcuKIYUQHXRFez2LBoLsF53FoE/s1600/iphone+042.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQd0M-mdUJ_2oHcIBjqYfNU2p82jeKZYkUfkKXZiFxzjrqYuJeVjl_abIUFMAadgkMtYnDlRK6eapdwWXQa1HXCmuUbYoKg1HU_fN5pYx3BC9y24BFlJcuKIYUQHXRFez2LBoLsF53FoE/s320/iphone+042.JPG" alt="" id="BLOGGER_PHOTO_ID_5519157493127371746" border="0" /></a><br /><br /><span style="font-weight: bold;">Optional: </span>If you want, you can create a super flavorful and simple gravy by pouring the pan juices into a small saucepan. Whisk in about a tablespoon of flour and let the mixture simmer over medium high until it's nice and thick. Pour through a strainer to remove any lumps. Enjoy!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjecmW9awUG-D5dnVa-GVAWSF0zycwrv0eAUToRDT1z8rmkbP_prv6cvJAeDXvqsi8oVUY_RYXmfAr82a7w7i-FPzMrMBStskr4wsi5xequfOY6dwFHGpGVfPFb3_C1t65tV4z9fLXVVaw/s1600/dan's+visit+025.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjecmW9awUG-D5dnVa-GVAWSF0zycwrv0eAUToRDT1z8rmkbP_prv6cvJAeDXvqsi8oVUY_RYXmfAr82a7w7i-FPzMrMBStskr4wsi5xequfOY6dwFHGpGVfPFb3_C1t65tV4z9fLXVVaw/s320/dan's+visit+025.JPG" alt="" id="BLOGGER_PHOTO_ID_5519156967579862210" border="0" /></a>Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com0tag:blogger.com,1999:blog-2922166386186521163.post-61516994210525405712010-09-09T23:31:00.019-04:002010-09-11T13:08:20.476-04:00Spinach and Artichoke Lasagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnX5-mdJA9WVL97b1UEliZdeHaulzYiCWyU6Id_Sf8S-BNEIn9A0xt5AP2GwPy-CePhfZmZJ0LbxdihzMNZhj3IMexr6BtMIRAtq0PjWczBPVbq0UwqSI0-43pE_7BW-omQRf_tyhNfs/s1600/wedding+061.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 332px; DISPLAY: block; HEIGHT: 248px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515443569482401874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnX5-mdJA9WVL97b1UEliZdeHaulzYiCWyU6Id_Sf8S-BNEIn9A0xt5AP2GwPy-CePhfZmZJ0LbxdihzMNZhj3IMexr6BtMIRAtq0PjWczBPVbq0UwqSI0-43pE_7BW-omQRf_tyhNfs/s320/wedding+061.JPG" /></a><br /><br />So I have finally established I will most likely be leaving Durham at the beginning of October. The whole partially-employed-creepy-alumna-who-still-occasionally-haunts-the-campus thing has started to get old, and I am ready for the next adventure.<br /><br />In the meanwhile, I am now playing a game I like to call: Eat All the $@#% Left in Your Pantry and Freezer! Today's contestants include a box of frozen spinach and a can of artichoke hearts.<br /><br />Normally I kinda despise artichokes. The only time I even remotely like them is in spinach and artichoke dip, so that was my first thought. My second thought was what would happen if I sat on the couch and ate an entire batch of spinach and artichoke dip by myself.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxV1GUuZB0Bky9u78hNA0Hjm7ZfOKGVhdLfMVR8tqLYBzqmf7LJm_vi5jJcuPOLaOA7o6rq0GCWQLa1kTqdYN_6I_l5uL5mQYxIOJqP4MjzclFix25j6Dm4l_zduOO4yZ7o1zYvfU8YWw/s1600/fat.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515443275290544754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxV1GUuZB0Bky9u78hNA0Hjm7ZfOKGVhdLfMVR8tqLYBzqmf7LJm_vi5jJcuPOLaOA7o6rq0GCWQLa1kTqdYN_6I_l5uL5mQYxIOJqP4MjzclFix25j6Dm4l_zduOO4yZ7o1zYvfU8YWw/s320/fat.jpg" /></a><br /><br />So instead I made <span style="FONT-WEIGHT: bold">Spinach and Artichoke Lasagna!</span> For some inexplicable reason that seemed healthier to me, even though it took me days to take down this beast. I did freeze some portions for later though.<br /><br />Anyways, this is a great vegetarian alternative to my more classic <span style="FONT-WEIGHT: bold"><a href="http://cookingforone-stacy.blogspot.com/2010/06/mountain-lasagna.html">Mountain Lasagna</a>.</span> It was quite tasty, and can feed a crowd. Or yourself over the span of a week. Either way, give it a try!<br /><br /><br /><span style="FONT-WEIGHT: bold">Ingredients:</span> <ul><li><span style="FONT-WEIGHT: bold">9 uncooked lasagna noodles. </span>Wanna know a secret? YOU DON'T HAVE TO BOIL LASAGNA NOODLES. When they bake in the sauce, they soften right up. Ignore those instructions on the back of the box! Rebel!</li></ul><ul><li><span style="FONT-WEIGHT: bold">2 eggs</span></li></ul><span style="FONT-WEIGHT: bold"></span><ul><li><span style="FONT-WEIGHT: bold">1 large container ricotta cheese</span></li></ul><span style="FONT-WEIGHT: bold"></span><ul><li><span style="FONT-WEIGHT: bold">3 cups shredded mozzarella cheese</span></li></ul><span style="FONT-WEIGHT: bold"></span><ul><li><span style="FONT-WEIGHT: bold">1 cup crumbled feta cheese</span></li></ul><span style="FONT-WEIGHT: bold"></span><ul><li><span style="FONT-WEIGHT: bold">1 onion</span></li></ul><span style="FONT-WEIGHT: bold"></span><ul><li><span style="FONT-WEIGHT: bold">1 can quartered artichoke hearts, drained</span></li></ul><span style="FONT-WEIGHT: bold"></span><ul><li><span style="FONT-WEIGHT: bold">1 box frozen spinach, thawed. </span>Make sure to squeeze out all the excess moisture. You would not believe how much water comes out of the thawed spinach!</li></ul><ul><li><span style="FONT-WEIGHT: bold">2 tbsp. minced garlic</span></li></ul><span style="FONT-WEIGHT: bold"></span><ul><li><span style="FONT-WEIGHT: bold">1 can vegetable broth</span></li></ul><span style="FONT-WEIGHT: bold"></span><ul><li><span style="FONT-WEIGHT: bold">1 cup tomato sauce</span></li></ul><span style="FONT-WEIGHT: bold"></span><ul><li><span style="FONT-WEIGHT: bold">2 tbsp. Italian seasoning, divided</span></li></ul><span style="FONT-WEIGHT: bold"></span><ul><li><span style="FONT-WEIGHT: bold">1 tbsp. dried rosemary. </span>Yeah, there is probably rosemary in the Italian seasoning. But it never hurts to add extra if you have it on hand.</li></ul><ul><li><span style="FONT-WEIGHT: bold">Olive oil</span></li></ul>Okay, so I know this ingredient list looks a little long. But you probably have a lot of this stuff anyways, and if not, it's all cheap and easy to find, like a hooker in Las Vegas.<br /><br /><br /><span style="FONT-WEIGHT: bold">Directions:</span><br /><br />Preheat oven to 350 degrees. Crack your eggs into a bowl and lightly beat them into submission.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2wSwYe4F6KxNApU-u30TZRrnF9DrPb2Q0tZ-ictVA15Q7GM7wvgSNRoshhON6kfaDmRdLMYlg2ht9ZlUzdjPF6D264kmTa-YmgeDAxBm81wMDKOWCY88CeC3pFwJ4ATqtJTvwpCOT8U/s1600/wedding+048.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515442046114588130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2wSwYe4F6KxNApU-u30TZRrnF9DrPb2Q0tZ-ictVA15Q7GM7wvgSNRoshhON6kfaDmRdLMYlg2ht9ZlUzdjPF6D264kmTa-YmgeDAxBm81wMDKOWCY88CeC3pFwJ4ATqtJTvwpCOT8U/s320/wedding+048.JPG" /></a><br /><br />Mix in your ricotta cheese, half of your mozzarella cheese, and 1 tbsp. Italian seasoning.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYmatJ7KR2SmxlrkLdQt0dAZyJsr-j6xpxSl9PEJuatzAn4BItAjQaw3rCt9dvnVZNTnM_p9z99GXSlx4PfBmnCdTOa3YmFQxQdztbCXbLF1fmYz3jc8e9VugT9bKTmTTwuewgc0PVSc/s1600/wedding+049.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515441811493736930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYmatJ7KR2SmxlrkLdQt0dAZyJsr-j6xpxSl9PEJuatzAn4BItAjQaw3rCt9dvnVZNTnM_p9z99GXSlx4PfBmnCdTOa3YmFQxQdztbCXbLF1fmYz3jc8e9VugT9bKTmTTwuewgc0PVSc/s320/wedding+049.JPG" /></a><br /><br />Chop up an onion and put it in a large, high-sided skillet with some olive oil at medium high heat. When it has become soft and translucent, add the garlic.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLlRi0ei-yJGF9DxCOkodGNNxxi699qgzX5pLaHTvSe_Y2CeZN2F4T9a7wvJVYjA5oK5530_g7svaEEP-Q-5XGmPAtKAoe_U8U72XHmAu_5yAQ-WvcFU4skko1oBelYtQJpgIWntlr0A/s1600/wedding+051.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515441541677713202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLlRi0ei-yJGF9DxCOkodGNNxxi699qgzX5pLaHTvSe_Y2CeZN2F4T9a7wvJVYjA5oK5530_g7svaEEP-Q-5XGmPAtKAoe_U8U72XHmAu_5yAQ-WvcFU4skko1oBelYtQJpgIWntlr0A/s320/wedding+051.JPG" /></a><br /><br />After the garlic has cooked for about a minute, add your vegetable broth, rosemary, and remaining Italian seasoning to the skillet. Let it come up to a boil.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwaYqYKLywnCodscyfVx7K59RwPXOfEy4x_4LTlxQhIqOw8ip09OThn5Y29_BlT_2D3djY5vosX8jdf_ykQlut2_9NjsiV6qrtq9GQUPab50Tg0K9yYYne7_dmwJ33DXTc9LEVy8F7Fus/s1600/wedding+055.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515441240517019570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwaYqYKLywnCodscyfVx7K59RwPXOfEy4x_4LTlxQhIqOw8ip09OThn5Y29_BlT_2D3djY5vosX8jdf_ykQlut2_9NjsiV6qrtq9GQUPab50Tg0K9yYYne7_dmwJ33DXTc9LEVy8F7Fus/s320/wedding+055.JPG" /></a><br /><br />In the meanwhile, roughly chop your artichoke hearts. Play Bon Jovi's "Shot Through the Heart" in the background.<br /><br /><br /><span style="FONT-WEIGHT: bold"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlY0uKg45wkNdnnPdAhyphenhyphenBeINKviEx4lKSpR4o1rHk7pVMuPqEqXFPu0G7E7yxLkDYIWI1psrNO0nUIWIUdIVt3TW-LHldD7ZXZFwim9yx4_LoMuw6Jfrbiy5k5_y8xCIsSF0bT8wzYNI/s1600/wedding+053.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515440344960292114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlY0uKg45wkNdnnPdAhyphenhyphenBeINKviEx4lKSpR4o1rHk7pVMuPqEqXFPu0G7E7yxLkDYIWI1psrNO0nUIWIUdIVt3TW-LHldD7ZXZFwim9yx4_LoMuw6Jfrbiy5k5_y8xCIsSF0bT8wzYNI/s320/wedding+053.JPG" /></a><br /><br /><span style="FONT-WEIGHT: bold"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdgZPA45dZJPffw1KnYejDR1lv8EEwhZHTkZ7QSWXQrokV_393zn5xoK4yE618ZTQbkf97r0LKGhzqABrRXc-t8kWR3sNHUhPrAAveQF6ykHc_m-DChYxxO5Ein49v8sIRjpIXS5njgE/s1600/bon+jovi.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 220px; DISPLAY: block; HEIGHT: 261px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515440865841222834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdgZPA45dZJPffw1KnYejDR1lv8EEwhZHTkZ7QSWXQrokV_393zn5xoK4yE618ZTQbkf97r0LKGhzqABrRXc-t8kWR3sNHUhPrAAveQF6ykHc_m-DChYxxO5Ein49v8sIRjpIXS5njgE/s320/bon+jovi.jpg" /></a></span></span><br /><br />Once the skillet has come to a boil, add your artichoke hearts, spinach, and tomato sauce. As you can see from my photo, my skillet was too small for comfort. Don't make the same mistake I did: use a big ole skillet or pot!<br /><br /><br /><span style="FONT-WEIGHT: bold"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_sucZXReuWpqBclIey8_XdgjiGIFPeL6Y1A6AJ3XsWVFKZNnjjHOlLNOqgJUDZDuEgXuwBBDYzx11zc1nSPrCye-ixNLivCPv5qoq0fOm45VFHIkVXsYf3OywB1gi0YfgUdwUPA3hyphenhyphenA/s1600/wedding+056.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515439774691728114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_sucZXReuWpqBclIey8_XdgjiGIFPeL6Y1A6AJ3XsWVFKZNnjjHOlLNOqgJUDZDuEgXuwBBDYzx11zc1nSPrCye-ixNLivCPv5qoq0fOm45VFHIkVXsYf3OywB1gi0YfgUdwUPA3hyphenhyphenA/s320/wedding+056.JPG" /></a></span><br /><br />Let the mixture simmer and reduce for about ten minutes at medium heat. Spray a 13 x 9 baking dish (or foil pan for easy clean up) with nonstick spray and ladle in a thin layer of your sauce to coat the bottom of the dish.<br /><br /><br /><span style="FONT-WEIGHT: bold"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4177fDY5FQZyT8InblfN1rJMAETu8y4y2E7QUCaGoaCBrcjYupU62gvMB1qW-xDxS2YMWWFxX_OqzMTF7VIOVJhDHAZXhVLTTnU4zvAZKUXl6OrOowxEHwJvpmhTHveMUkyfS48QJYr8/s1600/wedding+057.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515439383454024210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4177fDY5FQZyT8InblfN1rJMAETu8y4y2E7QUCaGoaCBrcjYupU62gvMB1qW-xDxS2YMWWFxX_OqzMTF7VIOVJhDHAZXhVLTTnU4zvAZKUXl6OrOowxEHwJvpmhTHveMUkyfS48QJYr8/s320/wedding+057.JPG" /></a></span><br /><br />Add three lasagna noodles.<br /><br /><br /><span style="FONT-WEIGHT: bold"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRtGkSChl25JYtTuOetQGntyVaGMt0RDa11h-GVKFxwth5uyy6ZUA8Uiy8q1N-AxVcyFA3-_EpQcg9CJvjLQe2N7RdQYFYYVlLI9oKK-CTUZFoGz3KOaAaGFtock1rtE1AT3WYVsaSxs/s1600/wedding+058.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515438987240081922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRtGkSChl25JYtTuOetQGntyVaGMt0RDa11h-GVKFxwth5uyy6ZUA8Uiy8q1N-AxVcyFA3-_EpQcg9CJvjLQe2N7RdQYFYYVlLI9oKK-CTUZFoGz3KOaAaGFtock1rtE1AT3WYVsaSxs/s320/wedding+058.JPG" /></a></span><br /><br />Add about half your cheese mixture.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAoDpz7YNhOA0xWIcJ5M7-8H5AJtOzF30iak3eWft-K0m9oVzZNL4AsVu_dqYcZ5HAju8fGfMbh1uHICD6zxOkAv0ubChBt1lDIGdAacpqxMwh7xD_6OJaolCxnhoAkfgkq5kgGysKRM/s1600/wedding+059.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515438311908898722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAoDpz7YNhOA0xWIcJ5M7-8H5AJtOzF30iak3eWft-K0m9oVzZNL4AsVu_dqYcZ5HAju8fGfMbh1uHICD6zxOkAv0ubChBt1lDIGdAacpqxMwh7xD_6OJaolCxnhoAkfgkq5kgGysKRM/s320/wedding+059.JPG" /></a><br /><br />Add another layer of sauce, noodles, and the rest of the cheese mixture. Then a layer of sauce, the last three noodles, and sauce again. Top the whole thing with the rest of your mozzarella cheese and feta crumbles.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LZkedooEJjSPKsPr90UZ0F_0EaCXkQIGXC62yXl7eI8WYYKIl3_n-tkTqVl5gfE62he71IeDp47At00yvJ3gqM7DQ56r1_0N27lNFGDySsBi48L3Hf6MXhReztk-97g8P9oz6u-NUSE/s1600/wedding+060.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515437962887901138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LZkedooEJjSPKsPr90UZ0F_0EaCXkQIGXC62yXl7eI8WYYKIl3_n-tkTqVl5gfE62he71IeDp47At00yvJ3gqM7DQ56r1_0N27lNFGDySsBi48L3Hf6MXhReztk-97g8P9oz6u-NUSE/s320/wedding+060.JPG" /></a><br /><br />Cover it up with foil and pop it in the oven for 45 minutes. You probably want to stick a cookie sheet under it in case the sauce boils over!<br /><br />While you are waiting, you can stare at this random picture I found online of Borat with his head as an artichoke:<br /><br /><br /><span style="FONT-WEIGHT: bold"><span style="FONT-WEIGHT: bold"><span style="FONT-WEIGHT: bold"><span style="FONT-WEIGHT: bold"><span style="FONT-WEIGHT: bold"><span style="FONT-WEIGHT: bold"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhriB_yZIIFbANLLg6GR7LrZoWhkE-0ZKvYjgoFFShesaXHnC04KHYO7OuGSGoCG07sRtr0OMGEgK1ye5MEhkZRxt8AoAxwxHQeksXU0r1-6X2NMGhaJ9XIlOdUdmHeXeTvQEAXr8b4o/s1600/Artichoke-Borat--68812.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 216px; DISPLAY: block; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515442547702118226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhriB_yZIIFbANLLg6GR7LrZoWhkE-0ZKvYjgoFFShesaXHnC04KHYO7OuGSGoCG07sRtr0OMGEgK1ye5MEhkZRxt8AoAxwxHQeksXU0r1-6X2NMGhaJ9XIlOdUdmHeXeTvQEAXr8b4o/s320/Artichoke-Borat--68812.jpg" /></a></span></span></span></span></span></span><br /><br />Then uncover your lasagna and let it bake for another 15 minutes until the cheese on top is all hot 'n bubbly.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOo9gPYGv_o-rSXJjo21TTvu3lgD1iCBL6Ocjfa1fv8Jo-TStk8B0g0eX6Ii6RVjKh5GFHdWR7Oz27SbP5UShiWgFLDrkfadtceCjYmrYh13Z2fZ-cCijLME8yfAuZKfFLS9ZL2ciZWY/s1600/wedding+063.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515437218000346146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOo9gPYGv_o-rSXJjo21TTvu3lgD1iCBL6Ocjfa1fv8Jo-TStk8B0g0eX6Ii6RVjKh5GFHdWR7Oz27SbP5UShiWgFLDrkfadtceCjYmrYh13Z2fZ-cCijLME8yfAuZKfFLS9ZL2ciZWY/s320/wedding+063.JPG" /></a><br /><br />Cut yourself a big ole messy portion and dig in! It is messy and delicious.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVSegJQqDXAVf1yZ8s5ht28AB_kfSXDJrsWxhnfXfY2DVVhHR6udGG9mueJn-QiuypgshaDw1bECWmGI0lgsSP7JXH9zxT63LadoHUP91MacqM9rEzz3739zIxW_rGKZErVujCXIFAMo/s1600/wedding+065.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5515436508492021362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVSegJQqDXAVf1yZ8s5ht28AB_kfSXDJrsWxhnfXfY2DVVhHR6udGG9mueJn-QiuypgshaDw1bECWmGI0lgsSP7JXH9zxT63LadoHUP91MacqM9rEzz3739zIxW_rGKZErVujCXIFAMo/s320/wedding+065.JPG" /></a>Stacyhttp://www.blogger.com/profile/00163764691591805904noreply@blogger.com0