tag:blogger.com,1999:blog-22911685984899281832024-03-12T22:21:24.701-04:00L-Mo CooksLaurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.comBlogger82125tag:blogger.com,1999:blog-2291168598489928183.post-91860363277930502882011-06-03T14:09:00.000-04:002011-06-03T14:09:07.155-04:00"There's Spinach in This?" Smoothie<div class="" style="clear: both; text-align: left;">I've just about given up. This child is apparently on a huger strike, with no real reason that's obvious. She used to reliably eat grilled cheese, some vegetables, fish and macaroni and cheese. Now we're lucky if she takes a bite out of her grilled cheese before chucking it across the room. Because of this absolute refusal to eat anything good for her (she will still eat french fries and frozen Gogurt...we call it ice cream) B and I have become quite desperate to get the baby lady to consume anything that's somewhat healthy.</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IlEa2YjEJiM/Tekfgw4GkhI/AAAAAAAAAOY/719pXdBYK10/s1600/IMG_3379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-IlEa2YjEJiM/Tekfgw4GkhI/AAAAAAAAAOY/719pXdBYK10/s320/IMG_3379.JPG" width="212" /></a></div><br />
My friend Traci from <a href="http://mrstseats.blogspot.com/">Mrs. T's Eats</a> was raving about her son drinking smoothies that had spinach in them. Spinach!?!?! How could a child possibly as picky as mine consume anything containing the leafy green vegetable that even I find hard to eat at times? Well, the answer it seems, was pretty easily. She loves these things. I change up the fruits and even the yogurt flavors, and have only found one losing combination (strawberries, cherries and blueberries) but overall, I'm so glad that my baby lady will consistently consume something like this. <br />
<a name='more'></a><b>Ingredients:</b><br />
1 c. organic yogurt (I use <a href="http://mrstseats.blogspot.com/">Stonyfield</a>'s French Vanilla or Banilla)<br />
2 c. frozen fruit of your choice (I usually add about 1/2 c. of fresh strawberries on top of this, but it's not necessary)<br />
1 ripe banana<br />
2 T. ground flaxseed<br />
handful of spinach<br />
enough orange/apple juice or milk to make it the consistency you want<br />
<br />
<b>How:</b><br />
Add all ingredients to a blender and blend. Then enjoy watching your toddler gulp it greedily and laugh knowing what she's actually eating. And then enjoy a glass yourself.<b> </b><br />
<br />
<span style="font-size: x-small;">recipe from <a href="http://mrstseats.blogspot.com/2011/04/strawberry-banana-smoothie.html">Mrs. T's Eats</a></span> <br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com3tag:blogger.com,1999:blog-2291168598489928183.post-12414189331501532692011-05-24T11:40:00.000-04:002011-05-24T11:40:36.581-04:00Guacamole<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-itN5o-yAMVo/TbITMhZkCOI/AAAAAAAAANo/7gtCPUXSLIM/s1600/IMG_3012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-itN5o-yAMVo/TbITMhZkCOI/AAAAAAAAANo/7gtCPUXSLIM/s400/IMG_3012.JPG" width="400" /></a></div>There's one thing that the baby lady has consistently eaten. Avocados. In one form or another I seem to be able to get her to eat these. It started as plain mashed up fruit, then it was mixed with yogurt (nasty, I know, but she loved it). Now it's progressed into a love for guacamole. Hooray! The whole family loves guacamole so I made it one night....for dinner....with no hesitation. Baby lady ate some other stuff, but B and I didn't want a full meal, so this worked out really well. I went a little heavy handed on the lime juice for ours, but I dialed the amount down in the recipe below.<br />
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<br />
<a name='more'></a><br />
2 avocados<br />
slightly less than 1/4 of a red onion, diced<br />
1/4 c. tomatoes, diced<br />
1 garlic clove, minced<br />
juice of 1 lime<br />
1/8 t. salt<br />
<br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com5tag:blogger.com,1999:blog-2291168598489928183.post-2815039073519681842011-05-17T07:25:00.000-04:002011-05-17T07:25:33.754-04:00Chicken Breasts in a Mushroom Port Sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-W4sL-ZpQzxg/TZpFtcSOhVI/AAAAAAAAAMo/jSUTfSwa0a8/s1600/IMG_2709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-W4sL-ZpQzxg/TZpFtcSOhVI/AAAAAAAAAMo/jSUTfSwa0a8/s400/IMG_2709.JPG" width="400" /> </a></div>I saw this recipe featured on <a href="http://www.gourmantineblog.com/">Gourmantine's Blog</a> a few weeks ago and instantly knew that I had to try it. Chicken, sweet red wine, and of course....MUSHROOMS! My love affair with mushrooms continues with this recipe. Oh, it was so good. And really, it was just all a means to funnel more mushrooms into my mouth, and the baby lady's as well. It seems as though she has picked up my love of lemons and mushrooms, but not much else. Oh well, at least it's something!<br />
<a name='more'></a><b></b><br />
<b>Ingredients:</b><br />
2 T. unsalted butter<br />
2 skinless, boneless chicken breasts<br />
8 oz. button mushrooms, sliced thinly<br />
2/3 c. Port wine<br />
1/2 c. heavy cream<br />
salt and pepper<br />
3 T. fresh parsley<br />
<b> </b>cooked egg noodles to serve the chicken over (optional)<br />
<br />
<b>How:</b><br />
Melt the butter in a 12 in. skillet. Season the chicken with salt and pepper and place in the pan. Cook on both sides for about 4 minutes a side, until brown. Remove from the pan and set aside.<br />
<br />
Place the mushrooms in the same pan where the chicken cooked and brown. Do not crowd the mushrooms, because they will not brown if crowded. When they've browned, add the Port and let it bubble for a few minutes. Stir in the cream, add the chicken to the pan and cook for about 5 minutes. Add extra salt and pepper if desired.<br />
<br />
Serve chicken over the cooked egg noodles and sprinkle with parsley.<br />
<br />
adapted from <a href="http://www.gourmantineblog.com/?p=1199">this recipe</a><br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com2tag:blogger.com,1999:blog-2291168598489928183.post-55606705472162981552011-05-11T07:34:00.000-04:002011-05-11T07:34:29.566-04:00Salmon with Garlic Lime Butter<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-tHm6ye2ywbc/TYDQbsxJVEI/AAAAAAAAAJo/mOTl4qEfUCY/s1600/IMG_2358.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh4.googleusercontent.com/-tHm6ye2ywbc/TYDQbsxJVEI/AAAAAAAAAJo/mOTl4qEfUCY/s320/IMG_2358.JPG" width="320" /></a></div>I've mentioned in the past how I've never really been a fish eater, until recently. Now I kind of have to be, as it's one of the few protein sources my child will ingest willingly. Salmon is an obvious choice in that it isn't too expensive, and B and I both love it. Therefore, it's become an almost weekly dinner menu star. Because of that I'm always looking for new ways to eat is so that we don't get sick of it.<br />
<br />
Traci over at <a href="http://mrstseats.wordpress.com/">Mrs. T's Eats</a> recently posted a salmon recipe featuring garlic lime butter and, loving all those ingredients, I figured it was a no-brainer that I should make it.<br />
<br />
I tweaked the recipe just a little and I fell in love with the flavor. The baby lady, however, didn't seem to enjoy the tangy taste of lime and refused to eat the fish, which made B happy because then there was more for him to eat. Baby girl went crazy for the couscous with peas I served it over, though, which almost caused me to have a heart attack. It's been months since that child touched a pea! Craziness, I tell you!<br />
<br />
<div style="text-align: center;">serves 2</div><a name='more'></a><br />
<b>Ingredients:</b><br />
2 6 oz. salmon fillets<br />
zest from 1 lime<br />
1 garlic clove, minced<br />
1/8 c. lime juice<br />
1/4 t. salt<br />
1/8 t. pepper<br />
3 T. unsalted butter, melted<br />
cilantro for garnish (optional)<br />
<br />
<b>How:</b><br />
Preheat your oven to 450ºF.<br />
<br />
Whisk together the garlic, lime juice, salt, pepper and melted butter and set aside for later. Place the fish on a foil lined baking sheet, skin side down, and season with salt and pepper to taste.<br />
<br />
Bake fish for 15-18 minutes or until opaque and flakes easily. Use a spatula to remove the fish from the foil, and the skin should stick to the foil easily. Sprinkle the fish with lime zest and a tablespoon of butter sauce, whisking as you pour. Add cilantro if desired.<br />
<br />
<span style="font-size: x-small;">adapted</span> <span style="font-size: x-small;">from <a href="http://mrstseats.wordpress.com/2011/03/11/salmon-with-garlic-lime-butter-sauce/">Mrs. T's Eats</a> who adapted it from <a href="http://www.epicurious.com/recipes/food/views/Grilled-Salmon-with-Lime-Butter-Sauce-1222181">this recipe</a></span><br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com5tag:blogger.com,1999:blog-2291168598489928183.post-83959505510989668652011-05-10T06:55:00.000-04:002011-05-10T06:55:27.706-04:00Ho-Ho Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3_5zxHQ9dGw/Tan4aQW9nZI/AAAAAAAAANQ/f3IUhuWBkUE/s1600/IMG_2783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-3_5zxHQ9dGw/Tan4aQW9nZI/AAAAAAAAANQ/f3IUhuWBkUE/s400/IMG_2783.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: left;"> My birthday is in the middle of April. Every year I ask B to make me dinner, and every year I ask for the same thing. Grilled hot dogs and this....well...I don't know how to describe it. It's called Cherry Yum Yum. My mom made it for pot luck dinners and in the summer when I was growing up. My brother and I devoured it. It's made of sweetened condensed milk, cherry pie filling and cool whip, plus a few more things. I would have posted it here, but I hear that it's "disgusting" to everyone except my brother and myself.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyway, this year B asked if I wanted him to bake me a cake or if an ice cream cake would be sufficient. I replied that I wanted him to bake me one, a ho-ho cake, my favorite cake from my childhood. He purchased an ice cream cake as backup, and then proceeded to make a successful ho-ho cake, too! Also, I don't know if this cake has a real name. I just call it a ho-ho cake, because it resembles a ho-ho when it's sliced. It's a chocolate cake, made with a meringue folded into it, and then rolled up with cool whip and mini chocolate chips on the inside. It's fantastic, and I hope someone out there tries it and loves it as much as I do!</div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;">1/3 c. cake flour</div><div class="separator" style="clear: both; text-align: left;"><b> </b>1/3 c. cocoa</div><div class="separator" style="clear: both; text-align: left;">2 T. cornstarch</div><div class="separator" style="clear: both; text-align: left;">1/2 t. baking soda</div><div class="separator" style="clear: both; text-align: left;">1/2 t. baking powder</div><div class="separator" style="clear: both; text-align: left;">1/3 t. salt</div><div class="separator" style="clear: both; text-align: left;">4 eggs, separated and room temperature</div><div class="separator" style="clear: both; text-align: left;">1 c. granulated sugar, divided</div><div class="separator" style="clear: both; text-align: left;">8 oz. Cool Whip</div><div class="separator" style="clear: both; text-align: left;">1/2 c. mini chocolate chips (or as much as you deem fit)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>How:</b></div><div class="separator" style="clear: both; text-align: left;">Preheat your oven to 350ºF and line a 15 x 10 jelly roll pan with waxed paper. Grease and flour the waxed paper.</div><div class="separator" style="clear: both; text-align: left;"><b> </b></div><div class="separator" style="clear: both; text-align: left;"><b> </b>In a medium bowl combine flour, cocoa, cornstarch, baking soda and powder, and salt and mix well. In separate bowl, using an electric hand mixer on medium speed, beat the egg yolks and 1/4 c. sugar until fluffy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Using an electric mixer with a whisk attachment, beat egg whites on high until foamy. Gradually add 1/2 c. granulated sugar and beat until stiff peaks form.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Fold 1/3 of the beaten egg whites into the egg yolk mixture. Alternately fold in the remaining whites and flour mixture. Pour the batter in the prepared jelly roll pan and smooth the top. Bake for 15 minutes or until a toothpick comes out clean.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dust a clean kitchen towel with the remaining sugar. Turn the cake onto the prepared cloth and remove the waxed paper.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Starting with the long side, tightly roll up the cake with the cloth. Transfer the cake, seam side down to a wire rack to cool.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Unroll the cake when cool, about 30 minutes. Stir the mini chips into the Cool Whip and then spread over the cake and re-roll it. Place seam side down. Freeze for 2 hours.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve on a plate drizzled with chocolate syrup and sprinkle with extra mini chips if desired. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">~This doesn't really require thawing, and yet won't really feel frozen either. It thaws that quickly. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;">recipe from my Mom</span></div><a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com6tag:blogger.com,1999:blog-2291168598489928183.post-57514575036273565652011-05-03T08:24:00.000-04:002011-05-03T08:24:50.696-04:00Snickerdoodles<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Tt3B7tPShM4/TaJH8WoaEQI/AAAAAAAAANA/xC4tp0dXenk/s1600/IMG_2742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-Tt3B7tPShM4/TaJH8WoaEQI/AAAAAAAAANA/xC4tp0dXenk/s400/IMG_2742.JPG" width="400" /></a></div><div>I was never a Snickerdoodle fan growing up. It wasn't that I didn't like them, but I always chose something with chocolate in it over them. <br />
</div><div><b> </b></div><div>These days, I crave these cookies. I love them. They're so soft and delicious and the flavor of the cinnamon and sugar rolled onto the dough is so homey. I made these recently for my good friend and former coworker, Shannon, who is changing jobs. These were her "going away" present, as these are one of her favorite cookies as well.</div><div><br />
</div><div>As for little kids not being enamored with Snickerdoodles, my super picky daughter doesn't seem to mind them at all.....</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pM0ktkt9QoM/TaJJOW4QS0I/AAAAAAAAANE/PMyWVsNPIGE/s1600/IMG_2715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-pM0ktkt9QoM/TaJJOW4QS0I/AAAAAAAAANE/PMyWVsNPIGE/s320/IMG_2715.JPG" width="320" /></a></div><div></div><div><b>Ingredients:</b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">2 3/4 c. all purpose flour</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">2 t. baking powder</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">1/2 t. salt</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">1 c. (2 sticks) unsalted butter, room temperature</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">1 1/2 c. plus 2 T. sugar</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">2 large eggs</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">2 t. ground cinnamon</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b>How:</b></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"> Preheat the oven to 350. Combine flour, baking powder and salt into a medium bowl. Cream butter and 1 1/2 c. sugar on medium until pale and fluffy. Mix in eggs one at a time. Reduce speed to low and gradually mix in flour mixture.</span></b></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></b></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"> Stir together cinnamon and remaining 2 T. sugar in a small bowl. Shape dough into 20 1 3/4 inch balls (the photo shows cookies rolled into 1 inch balls). Roll in cinnamon sugar. Space 3 inches apart on baking sheets(crucial as they spread a lot) lined with parchment paper (if you don't have parchment paper, just spray your sheets with non-stick baking spray). </span></b></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></b></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"> Bake cookies, until slightly firmed at the edges 12 to 15 minutes. Let cool on sheets on wire racks.</span></b></span></b></div><br />
<span style="font-size: x-small;">adapted from Martha Stewart's <a href="http://www.amazon.com/Martha-Stewarts-Cookies-Stewart-Magazine/dp/0307394549/ref=sr_1_1?ie=UTF8&qid=1302480973&sr=8-1">Cookies</a> </span><br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com7tag:blogger.com,1999:blog-2291168598489928183.post-65112747277497495322011-04-29T08:04:00.000-04:002011-04-29T08:04:34.981-04:00Pasta Primavera<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-tTwZ4nCtSlg/TZNfqqOBoOI/AAAAAAAAAME/mNgRus_MoPo/s1600/IMG_2614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-tTwZ4nCtSlg/TZNfqqOBoOI/AAAAAAAAAME/mNgRus_MoPo/s400/IMG_2614.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Pasta Primavera. The name just screams Spring. Literally, primavera means Spring. I thought that this would be quite fitting to welcome the season and enjoy some fresh produce and make sure that B and I don't sit around eating cake and cupcakes all the time and actually eat something good for us! I bought a large bunch of asparagus that I was excited about using, seeing as it's a Spring vegetable, and I tried to use some other timely vegetables. Fennel is at the end of its season, and carrots are almost always in season. The tomatoes and red pepper are in there because they were in the original recipe and because I just like them. <br />
<br />
I had never owned Herbes de Provence before I decided to make this recipe and I'm so glad I purchased them. I love how they tasted and more than that, I loved how they made my house smell. It was wonderful. B came home, walked in the house and was instantly excited about dinner. Predictably so, the baby lady wanted nothing to do with the entire dish. I was ok with that though, because it was so good and I was glad that there was more for me to eat.<br />
<a name='more'></a><br />
<b>Ingredients:</b><br />
3 small carrots, peeled<br />
1 red pepper<br />
1/2 bunch asparagus<br />
1 small bulb fennel, thinly sliced<br />
1 onion, thinly sliced<br />
1/4 c. olive oil<br />
1 T. herbs de Provence<br />
1 t. salt<br />
1 t. freshly ground black pepper<br />
1 lb. shaped pasta (I used farfalle)<br />
1 pint cherry tomatoes, halved<br />
1 c. shredded Parmesan cheese<br />
<br />
<b>How:</b><br />
Preheat your oven to 450ºF. Cut the carrots, red pepper, and asparagus<b> </b> into 1 inch long strips. Toss the vegetable strips, fennel, and onion in the oil, herbs de Provence, salt and pepper. Spread the vegetables out evenly on two baking sheets. Bake until the carrots are tender, about 20 minutes, stirring at the 10 minute mark.<br />
<br />
While the vegetables are cooking, cook your pasta of choice. Reserve 1 cup of the pasta water. Once the vegetable are done, toss the pasta with them in a large bowl. Add the cherry tomatoes and slowly add the pasta water until the pasta is just moistened. You will most likely not use all, or even most of the water. Season with salt and pepper to taste, sprinkle with Parmesan cheese, and serve.<br />
<br />
<span style="font-size: x-small;">adapted from Everyday Italian by Giada de Laurentiis</span><br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com6tag:blogger.com,1999:blog-2291168598489928183.post-69037632373086774012011-04-28T06:47:00.000-04:002011-04-28T06:47:19.728-04:00Baked Brie with Honey and Dried Cherries<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-sfIOiqyxaNA/TZpFMgaQBZI/AAAAAAAAAMg/IrntEg3RMEY/s1600/IMG_2675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-sfIOiqyxaNA/TZpFMgaQBZI/AAAAAAAAAMg/IrntEg3RMEY/s400/IMG_2675.JPG" width="400" /></a></div>I was at a first birthday party for one of baby lady's friends and I saw a beautiful wedge of brie on the table with some crackers. Instant heaven. I filled up my plate with some crackers and a piece of brie that was probably too large. Not too large for me to eat...just that with so many people it probably wasn't fair to take a piece as big as I did.<br />
<br />
Well after that I really had a taste for more brie. And my favorite way to have it...baked of course. A while back I posted a recipe for baked brie (<a href="http://l-mocooks.blogspot.com/2011/03/baked-brie.html">here</a>) but I didn't have any puff pastry. I promised myself and anyone who happens to read here that the next time I made it, I would finally use puff pastry. It was actually a goal that I had set for myself, seeing as I had never done it before.<br />
<br />
So that night I finally did it. I tweaked a recipe that called for some dried cherries and honey and went to town on it once it was finished. Yes, B and I managed to consume an entire round of baked brie, no problem. We've done it before and I can assure you that we will be doing it again.<br />
<a name='more'></a><b>Ingredients:</b><br />
1 egg<br />
<b> </b>1 T. water<br />
1/2 c. dried cherries, softened<br />
1/4 c. honey<br />
1 puff pastry sheet (I used Pepperidge Farm's), thawed<br />
crackers or french bread<br />
<br />
<b>How:</b><br />
Heat your oven to 400ºF. In a small bowl, beat the egg and the water with a fork. Stir the cherries and the honey together in another small bowl.<br />
<b> </b><br />
<b> </b>Unfold the puff pastry on a floured surface and roll into a 14 inch square (that's what the original recipe said, but I couldn't get it to roll that far). Spoon the cherry mixture into the center of the dough and top with the cheese. Fold the dough up over the cheese and trim the excess pastry. Brush the seams with the egg wash. Place the brie seam side down onto a baking sheet or a brie bowl. Decorate the top with scraps (see my feeble attempt at this above) if desired.<br />
<br />
Bake for 25 minutes or until golden brown. Let stand for 15 minutes and serve with crackers or crusty bread.<br />
<br />
~To soften cherries, stir them in with 1/2 c. of hot water and let stand for 1 minute. Drain and pat dry. <br />
<br />
<span style="font-size: x-small;">adapted from <a href="http://www.pepperidgefarm.com/RecipeDetail.aspx?catID=780&recipeID=60829">this recipe</a></span> <br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com2tag:blogger.com,1999:blog-2291168598489928183.post-73905747957679252532011-04-26T06:45:00.000-04:002011-04-26T06:45:50.339-04:00Pork Chops with Fennel-Grapefruit Compote<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-B-lMpYKB4yQ/TYNCjcWUVdI/AAAAAAAAAKo/LVYNJy121hM/s1600/IMG_2044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://lh5.googleusercontent.com/-B-lMpYKB4yQ/TYNCjcWUVdI/AAAAAAAAAKo/LVYNJy121hM/s400/IMG_2044.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>I've never enjoyed eating grapefruits. I remember watching my mom eat them, with the special spoon and all, and I tried it, but never understood their appeal. But, I thought, that it would be tasty when cooked with other things I like. And it would be an understatement to say that I like fennel and onion. I may be obsessed with them actually.<br />
<br />
After I made it and told B what we were having for dinner that night, he made a face and informed me that he doesn't like when orange juice is cooked into meals. Oh well, you can't win 'em all! And anyway, I liked it!<br />
<a name='more'></a><br />
<b>Ingredients: </b><br />
4 boneless pork chops <br />
4 T. extra virgin olive oil<br />
juice of 1 lemon<br />
1 small fennel bulb (1/2 lb.)<br />
1 grapefruit, peeled<br />
1 large onion<br />
2 t. fresh rosemary<br />
1 t. fresh thyme<br />
1 1/2 c. orange juice<b> </b><br />
<br />
<b>How:</b><br />
Preheat your oven to 500º F.<b> </b><br />
<br />
Season the chops with salt and pepper if desired and place them on a plate. Pour 2 T. olive oil and lemon juice over them and allow them to marinate while you prepare the rest of the dish.<br />
<br />
Cut the fennel, grapefruit and onion into 1/8 inch thick slices.<br />
<br />
Heat the remaining 2 T. olive oil in an 8 in skillet and place half of the fennel, half of the orange, onion and rosemary in the skillet. Add some salt and pepper if desired, then add the remaining fennel and orange. Add the juice last. Boil and press down occasionally. When it's no longer swimming in liquid it's finished. It should not be dry, but not soaking anymore, and this takes about 20 minutes (23 for me). Reduce the heat to low while you cook the pork.<br />
<br />
Right before the compote is done, heat an oven-proof skillet or dutch oven over high for 3-4 minutes. Add the pork, plus liquids that remain on the plate, and transfer immediately into the oven. Roast for 2 minutes, flip, then roast for 2 more minutes, or until done.<br />
<br />
Serve the pork over the grapefruit compote.<br />
<br />
<span style="font-size: x-small;">adapted from <a href="http://www.amazon.com/Minimalist-Cooks-Home-Recipes-Ingredients/dp/0767909267/ref=sr_1_1?ie=UTF8&s=books&qid=1303212429&sr=8-1">The Minimalist Cooks at Home</a></span> <br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com4tag:blogger.com,1999:blog-2291168598489928183.post-74998511999954433942011-04-25T06:55:00.000-04:002011-04-25T06:55:03.404-04:00Lemon Bars - Take 2<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-YOBhSoDLlA4/TYDQt_0clvI/AAAAAAAAAJs/cum35Z-B7Tc/s1600/IMG_2371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://lh4.googleusercontent.com/-YOBhSoDLlA4/TYDQt_0clvI/AAAAAAAAAJs/cum35Z-B7Tc/s400/IMG_2371.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Oh, how I love lemon bars! I've always loved lemon everything and have recently made it my mission to find the best lemon bar recipe out there. In the short time I've been blogging, I've already made lemon bars twice, using two different recipes, thus beginning my mission. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The <a href="http://l-mocooks.blogspot.com/2011/01/lemon-bars.html">first recipe</a> was ugly. Delicious, but ugly. I thought the end result was a super delicious filling and a slightly floury crust, but definitely worth the time to make and worth the calories to eat. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This version of the lemon bar has a much better crust. It's like shortbread, which I adore. The filling is slightly more tart than I'm used to, but as I love lemon, that's not a bad thing. In my opinion they are far more pretty than the first one, and probably equal in desirability for when it comes to lemon bars.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, I'm pleased with this recipe, but my search is not over. I believe that the absolute best remains to be discovered.</div><a name='more'></a><b>Ingredients:</b><br />
<div class="separator" style="clear: both; text-align: left;">1 ¾ c. all purpose flour</div><div class="separator" style="clear: both; text-align: left;">2/3 c. confectioners' sugar, plus more for dusting</div><div class="separator" style="clear: both; text-align: left;">1/4 c. cornstarch</div><div class="separator" style="clear: both; text-align: left;">3/4 t. salt</div><div class="separator" style="clear: both; text-align: left;">12 T. unsalted butter, cool, cut into small pieces, plus more for greasing</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 large eggs, beaten slightly</div><div class="separator" style="clear: both; text-align: left;">1 ⅓ c. granulated sugar</div><div class="separator" style="clear: both; text-align: left;">3 T. all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 T. plus 1/2 t. grated lemon zest (2-3 lemons)</div><div class="separator" style="clear: both; text-align: left;">2/3 c. freshly squeezed lemon juice</div><div class="separator" style="clear: both; text-align: left;">1/3 c. whole milk</div><div class="separator" style="clear: both; text-align: left;">pinch salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>How:</b></div><div class="separator" style="clear: both; text-align: left;">Preheat your oven to 350ºF. Dot a 13 x 9 baking pan with butter and then line parchment paper. Dot the sheet of paper with butter and then lay another sheet crosswise over it.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine flour, confectioners' sugar, cornstarch and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the mixture is pale yellow and looks like coarse meal. Spread the mixture into the prepared pan and press it down with your fingers into an even layer. Refrigerate for 30 minutes, then bake until golden, about 20 minutes. Reduce the oven temperature to 325ºF.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">While the crust is in the oven, prepare the filling. Whisk the eggs, sugar and flour together in a bowl, then stir in the remaining ingredients.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pour the filling onto the warm crust and bake until the filling feels firm when barely touched, 20-22 minutes (22 for me). Transfer the pan to a wire rack and cool to room temperature. Use the parchment paper to lift bars out of pan and transfer to a cutting board. Cut to desired size and sift confectioners' sugar over if desired. Serve.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you don't eat these immediately the powdered sugar will soak into the filling, so be prepared to add more later if you really wanted some.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;">adapted slightly from <a href="http://www.browneyedbaker.com/2010/08/24/lemon-bars/">Brown Eyed Baker </a>who adapted it from <a href="http://www.amazon.com/gp/product/B000069YW9?ie=UTF8&tag=broeyebak-20&link_code=as3&camp=211189&creative=373489&creativeASIN=B000069YW9">Cook's Illustrated</a></span> </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com10tag:blogger.com,1999:blog-2291168598489928183.post-41422852647288196602011-04-22T07:33:00.000-04:002011-04-22T07:33:54.518-04:00Garlicky Creamy Broccoli Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-c6q0hAUrehQ/TWOpNGvtRuI/AAAAAAAAAIQ/RwGJcIwK3bc/s1600/IMG_1588.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-c6q0hAUrehQ/TWOpNGvtRuI/AAAAAAAAAIQ/RwGJcIwK3bc/s320/IMG_1588.JPG" width="320" /></a></div>This picture doesn't exactly scream excitement, but neither does broccoli soup. It's simple, easy and a great recipe to have on hand on a day when you have no idea what to eat and a head of broccoli is sitting in your fridge. That's exactly the situation I found myself in the day I made this. B came home from work not hungry, but I still wanted dinner. He had declared that this would be "yuck" and didn't want it, so I decided to make it for myself. <br />
<br />
The most interesting thing I learned while making this is that there's a basic ratio for "cream of" soup. It's 3-2-1. 3 parts stock, 2 parts vegetable, 1 part dairy. I upped the vegetable part a bit and still found this to be on the thin side, but it's really tasty.<br />
<br />
And baby lady was rocking back and forth in her high chair trying to get at it, she loved it that much.<br />
<br />
<div style="text-align: center;">Serves 4 as a first course soup, or two as a main dish </div><b><a name='more'></a>Ingredients:</b><br />
2 1/4 c. broccoli florets, chopped fine and divided<br />
<b> </b>3 1/2 c. vegetable stock<br />
3 garlic cloves, peeled and cut in half<br />
1 c. whole milk<br />
salt and pepper to taste<br />
<br />
<b>How:</b><br />
Combine 2 c. of the broccoli and the stock in a saucepan and simmer, covered until the broccoli is just tender, about 10 minutes<b>. </b>During the last minutes of cooking, add the garlic.<br />
<br />
In a separate small saucepan, combine the 1/4 c. broccoli with the remaining 1/2 c. stock. Simmer until the broccoli is tender. Set aside.<br />
<br />
Puree in a blender, probably in batches unless your blender is enormous, until very smooth. Stir in the milk and reheat gently, but do not boil. Season to taste and serve.<br />
<br />
<span style="font-size: x-small;">adapted from The Minimalist Cooks at Home by Mark Bittman</span><b> </b><br />
<br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com7tag:blogger.com,1999:blog-2291168598489928183.post-66471567475290913992011-04-21T07:18:00.000-04:002011-04-21T07:18:58.770-04:00Chocolate Covered Rice Krispie Bites<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PfkwAlVMLBc/TZpcF4Ac8TI/AAAAAAAAAMs/sMLZORNxmh4/s1600/IMG_2662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-PfkwAlVMLBc/TZpcF4Ac8TI/AAAAAAAAAMs/sMLZORNxmh4/s400/IMG_2662.JPG" width="400" /></a></div>A while back I made peanut butter Rice Krispie treats dipped in milk chocolate (see this <a href="http://l-mocooks.blogspot.com/2011/01/peanut-butter-rice-krispie-treats-in.html">post</a> for details). A few weeks ago I made <a href="http://l-mocooks.blogspot.com/2011/04/april-fools-day-sushi.html">April Fool's Sushi</a> and had some leftover Rice Krispie treats that didn't work with the shapes/sizes that I needed. So I had an idea. I had Rice Krispie treats. I had dark chocolate. I had cute jimmies. I had everything I needed for this delicious little poppable snack.<br />
<a name='more'></a><b>Ingredients:</b><br />
leftover Rice Krispie treats (like from this <a href="http://l-mocooks.blogspot.com/2011/04/april-fools-day-sushi.html">post</a><b>)</b><br />
<b> </b><br />
1 c. dark chocolate<br />
1 T. vegetable shortening<br />
assorted jimmies (optional)<br />
<br />
<b>How:</b><br />
Cut your Rice Krispie treats into small cubes. Line a baking sheet with waxed paper<br />
<br />
Using a double boiler, melt the chocolate and shortening. Once melted, remove from heat. Using forks or spoons, roll the Rice Krispie treats in the chocolate until coated. Remove from the chocolate and allow to cool on the baking sheet. If desired, sprinkle with jimmies and allow to cool.<br />
<br />
Pop in your mouth and enjoy!<br />
<br />
~the amount of chocolate listed here is for a small batch, because it was only leftovers. If you make the traditional amount of Rice Krispie treats (like the recipe on the box) I recommend tripling the amount of chocolate and shortening.<br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com3tag:blogger.com,1999:blog-2291168598489928183.post-59147354002113072942011-04-20T07:28:00.000-04:002011-04-20T07:28:20.687-04:00Roasted Cauliflower<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-gT8ZLMxXLP8/TWvkw5vK3zI/AAAAAAAAAI4/qgX5lN7oD1w/s1600/IMG_1601.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh5.googleusercontent.com/-gT8ZLMxXLP8/TWvkw5vK3zI/AAAAAAAAAI4/qgX5lN7oD1w/s320/IMG_1601.JPG" width="320" /></a></div>I swore up and down to tons of people that I was the mother of the pickiest eater alive. Baby lady would throw almost anything that was put on her tray and it was a game of distraction to get her to open her mouth for a spoon. For example "ooh, look I have a Tupperware lid" and when she's occupied with that, BAM, we get the spoon in. She didn't enjoy meals and neither did we. It was actually something we dreaded, passing it off to the other whenever possible.<br />
<br />
That all changed when she started eating table food (like she's a dog...this phrase weirds me out). It turns out that she wants food, but it has to be for adults. She has gobbled up salmon, broccoli, soup, pizza, peas and now cauliflower. I made this as a side dish for myself, hoping that she would eat some as well, and she did! I'm so excited because B doesn't like cauliflower so I never really make any for myself. Now someone else in the house will eat it with me! But I still have a feeling that she's the pickiest eater alive. <br />
<a name='more'></a><b>Ingredients:</b><br />
1 head of cauliflower cut into florets<br />
2 T. olive oil<br />
3 T. grated Romano cheese<br />
2 cloves garlic, minced<br />
<br />
<b>How:</b><br />
Preheat the oven to 400 F. Line a baking sheet with foil and spray it with non-stick spray.<br />
<br />
Cook cauliflower in a medium sized pot of boiling water until just tender, about 10 minutes. Drain and return to pot <br />
<b> </b><br />
<b> </b>Mix all ingredients together in the pot and then spread onto prepared baking sheet. Roast for 30 minutes or until tender.<br />
<br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com8tag:blogger.com,1999:blog-2291168598489928183.post-80541839313316826132011-04-19T07:30:00.000-04:002011-04-19T07:30:04.123-04:00Easy Parsley Chicken<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LLar9gUITMY/TZNfTd4z0KI/AAAAAAAAAL8/i-_NlgepqeQ/s1600/IMG_2555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-LLar9gUITMY/TZNfTd4z0KI/AAAAAAAAAL8/i-_NlgepqeQ/s400/IMG_2555.JPG" width="400" /></a></div>Growing up, I was the pickiest eater. In fact, I think that's the reason why my daughter is so picky...it's payback. I remember wanting chicken, Lipton noodles, raw vegetables (never cooked) and fruit. I flirted with vegetarianism a few times, once because of seeing Jurassic Park, other times just because I was sick of meat. But even though I tried, I always came back to chicken.<br />
<br />
This recipe is so easy that I'm hoping that the payback I'm experiencing with my baby lady eases up a little bit and she decides that she likes chicken, just like I did. I can handle making and eating this pretty frequently. It's quick and easy, and has really good flavors, too. And it's in cubes so it's not too hard for a little kid to eat. I'm just hoping that she will actually eat it someday.<br />
<br />
I served it with <a href="http://l-mocooks.blogspot.com/2011/02/broccoli-with-garlic-and-parmesan.html">this broccoli.</a> <br />
<br />
<div style="text-align: center;">Serves 4 as a main dish</div><br />
<a name='more'></a> <b>Ingredients:</b><br />
4 boneless, skinless chicken breast halves, cut into 1 1/2 in. cubes<br />
2 T. all-purpose flour<br />
1/4 t. salt<br />
1/8 t. freshly ground black pepper<br />
2 T. olive oil<br />
2 T. minced garlic<br />
1/4 c. chopped fresh parsley<br />
2 T. unsalted butter<br />
1 lemon, quartered (optional)<br />
<br />
<b>How:</b><br />
Dry the chicken cubes with paper towels and then toss them with the flour, salt, and pepper. Heat the oil in a 12 in. skillet over high heat for a couple minutes, then add the chicken. Cook in one layer, turning occasionally, about 4 minutes.<br />
<br />
Combine the garlic and parsley in a small bowl with the chicken is cooking. Add the butter and the parsley mixture to the chicken and sauté for one more minute.<br />
<br />
Serve with a lemon wedge if desired.<br />
<br />
<span style="font-size: x-small;">adapted from <a href="http://www.amazon.com/Fast-Food-Way-Jacques-Pepin/dp/0618393129/ref=sr_1_1?ie=UTF8&qid=1303139245&sr=8-1">Fast Food My Way</a> by Jacques Pepin </span><br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com7tag:blogger.com,1999:blog-2291168598489928183.post-79165669581805608252011-04-18T07:21:00.000-04:002011-04-18T07:21:17.937-04:00Mini Yellow Cupcakes with Vanilla Buttercream<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-_HbO3HXayaU/TXdtaS7NscI/AAAAAAAAAJU/9AGtZYb1acw/s1600/IMG_2119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://lh6.googleusercontent.com/-_HbO3HXayaU/TXdtaS7NscI/AAAAAAAAAJU/9AGtZYb1acw/s400/IMG_2119.JPG" width="400" /></a></div>My little lady's friends are all about a year, or a bit younger and for some reason, although I'm not sure what it is, kids under one aren't supposed to eat chocolate. So for that reason I wanted to make something that was baby sized and mostly allergen free (eggs and milk were both involved in the making of these cupcakes, but no nuts, fruit or chocolate)for her birthday party. I thought that nothing would be more perfect than mini yellow cupcakes and vanilla buttercream for all of her friends.<br />
<br />
The jimmies made them extra special and springy looking, and who doesn't like jimmies anyway? I have to admit though, it wasn't just the kids and babies eating these as I've had more than my share.<br />
<br />
<div style="text-align: center;">Makes 24 mini cupcakes</div><a name='more'></a><br />
<b>Ingredients</b>:<br />
1 1/4 c. all-purpose flour<br />
1 1/4 t. baking powder<br />
1/4 t. salt<br />
3/4 c. sugar<br />
6 T. unsalted butter, room temperature<br />
2 large eggs, room temperature<br />
1 t. vanilla extract<br />
1/3 c. whole milk<br />
vanilla buttercream (recipe follows) <br />
assorted jimmies or sprinkles<br />
<br />
<b>How:</b><br />
Preheat your oven to 350 F and line a 24 cup mini muffin tin with liners.<br />
<b> </b><br />
<b> </b>Whisk together flour, baking powder and salt. In a separate bowl using an electric mixer with the paddle attachment, beat the sugar and butter on medium-high until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined. Add the flour in three additions, alternating with the milk in 2 additions, beating on low speed until just combined. Beat using a medium-high speed until no traces of flour remain, but do not over beat.<br />
<br />
Divide the batter among the prepared muffin cups. Bake until lightly golden and a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Let them cool in the pan on a rack for 4 minutes, then remove the cupcakes to the rack and let cook completely, about an hour. Frost and serve.<br />
<br />
<span style="font-size: large;">Vanilla Buttercream</span><br />
<span style="font-size: large;"><b><span style="font-size: small;">Ingredients:</span></b></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 lb. powdered sugar</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 c. shortening</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 c. butter, room temperature</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/3 c. whole milk</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 t. vanilla extract</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/4 t. almond extract</span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><b>How:</b></span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Mix the powdered sugar, shortening and butter in an electric mixer using the paddle attachment. Add the milk slowly until the frosting reaches the desired consistency. Mix in the vanilla and almond extract until combined. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: x-small;">cupcake recipe from Shelly Kaldunski's <a href="http://www.amazon.com/Cupcakes-Luscious-bakeshop-favorites-kitchen/dp/1416589007">Cupcakes</a></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: x-small;">frosting recipe adapted from my mother's recipe</span></span></span><br />
<br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com10tag:blogger.com,1999:blog-2291168598489928183.post-47717571961707572742011-04-17T13:15:00.000-04:002011-04-17T13:15:36.512-04:00Minding Ben ~ book review<a href="http://www.amazon.com/Minding-Ben-Victoria-Brown/dp/1401341519/ref=sr_1_1?ie=UTF8&s=books&qid=1302399082&sr=8-1">Minding Ben</a> is a book that I won through <a href="http://www.librarything.com/home/l-mo">Library Thing's</a> early review program. The string that comes with me winning is that I agree to read and review the book. Here's my review.<br />
<br />
Minding Ben is the new Nanny Diaries, but this time it stars 18 year old illegal immigrant Grace from Trinidad. It takes the reader into the world of West Indian childcare givers in New York City, working for mostly white families, and the politics of doing so. Grace wants to attend college, and finding a family to sponsor her will solve her problem of being illegal and provide her with income to send home to her family still living in Trinidad. She ends up finding a family who says that they will sponsor her as she watches their young son Ben.<br />
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Much like Nanny Diaries, the family that Grace works for is miserable. The mother is an awful person who is overly demanding and lacks compassion entirely. The father is slightly better than the mother, except for when he predictably hits on Grace. The son, unlike the boy in Nanny Diaries, has a minor role. I was surprised at this seeing as he is what I thought the book would center around. He was a minor character to me.<br />
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I really wanted to like Minding Ben but although it satisfied my craving for chick lit, it left me disappointed. Grace started out being really likable, but ended up being the same person as she started out. I expected some kind of forward momentum concerning character development but was left with none. What I thoroughly enjoyed was the dialogue between the West Indian caregivers. There were distinguishable accents for those from Trinidad, Jamaica and other islands. I could almost hear the women speaking to each other. I just wish I had liked them more.Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com0tag:blogger.com,1999:blog-2291168598489928183.post-13974488459794197072011-04-15T07:23:00.000-04:002011-04-15T07:23:01.052-04:00Hard Cider Poached Tilapia<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-g5yj4L1bO9c/TZzJF7oCUmI/AAAAAAAAAMw/n2bCcU9BvXw/s1600/IMG_2477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-g5yj4L1bO9c/TZzJF7oCUmI/AAAAAAAAAMw/n2bCcU9BvXw/s400/IMG_2477.JPG" width="400" /></a></div>Since the baby lady has shown the occasional inclination towards seafood, I've been lookng for recipes that are not offensive to my fish wary palate that also are suitable for my one year old. Being cooked in alcohol, this doesn't exactly fall into the category of baby friendlly, but I figured that since alcohol cooks off, I would give it a try. The fish was a no-go for the littly lady, but B and I both ate a substantial amount of it, and we discovered that baby girl seems to like mushrooms. Go figure. <br />
<a href="http://3.bp.blogspot.com/-ghau7C5A62U/TZzJOmwaDDI/AAAAAAAAAM0/vnQTRAF9Tjg/s1600/IMG_2476.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://3.bp.blogspot.com/-ghau7C5A62U/TZzJOmwaDDI/AAAAAAAAAM0/vnQTRAF9Tjg/s200/IMG_2476.JPG" width="200" /></a><b> </b><br />
Also, when you're making a meal that calls for part of a bottle of hard cider, you really have no other choice than to just drink the rest of it for dinner, right? No choice at all....<b> </b><br />
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<b></b><br />
<b></b><br />
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<b><a name='more'></a>Ingredients:</b><br />
3 T. butter<br />
1/2 of a small onion, diced<br />
8 oz. baby portobello mushrooms, roughly chopped<br />
1 small fennel bulb, roughly chopped <br />
12 oz. tilapia<br />
salt and pepper)<br />
1 c. hard cider (I used Harpoon, but my favorite is <a href="http://www.woodchuck.com/validator.php?url=/">Woodchuck</a>)<br />
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<b>How:</b><br />
Preheat your oven to 500ºF. Smear butter over the bottom of an oven proof skillet or a Dutch oven. Season the fish with salt and pepper and lay in the middle of the Dutch oven and<b> </b>spread the onion, mushrooms and fennel around the sides of the pan. Pour the cider over the fish, and bring to a boil on the stove, then transfer to the oven.<br />
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Bake about 8 minutes, or until the fish is done and flakes easily. Serve.<br />
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<span style="font-size: x-small;">adapted from Mark Bittman's <a href="http://www.amazon.com/Minimalist-Cooks-Home-Recipes-Ingredients/dp/0767909267">The Minimalist Cooks at Home</a></span> <br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com8tag:blogger.com,1999:blog-2291168598489928183.post-1711082330375642722011-04-14T16:29:00.003-04:002011-04-14T16:58:21.175-04:00Bacon and Leek Risotto in Parmesan Cups<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-k5GHtw9XFj0/TaOURzvGG2I/AAAAAAAAANI/7xU5FNzcjRc/s1600/IMG_2772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-k5GHtw9XFj0/TaOURzvGG2I/AAAAAAAAANI/7xU5FNzcjRc/s400/IMG_2772.JPG" width="400" /></a></div>Finally! I've completed a Daring Cooks challenge (see <a href="http://thedaringkitchen.com/">the Daring Kitchen</a>). Last month was the first month I could have participated, but didn't so I'm excited that I did it this month.<br />
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This month we've been assigned the task of making an edible savory container and then filling it with something yummy. Since my baby lady seems to have a strong affinity for risotto and bacon, and since I love leeks, I decided that bacon and leek risotto would be the winner. And since B is a cheese freak (shoves shredded cheese into his mouth from the bag whenever we have tacos, pasta, salad) I figured a cheese cup would be the perfect vessel for creamy risotto.<br />
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<a href="http://3.bp.blogspot.com/-xB-Zo_9BWGk/TabZY3zyIvI/AAAAAAAAANM/jAZdDCq8xvw/s1600/IMG_2752.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-xB-Zo_9BWGk/TabZY3zyIvI/AAAAAAAAANM/jAZdDCq8xvw/s320/IMG_2752.JPG" width="320" /></a>The cups are really easy, so don't be daunted by them at all. You just have to move them quickly once they come out of the oven, drape them over a cup and let them sit for a few minutes. Then fill them with something delicious...like this risotto!<br />
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<b><i>Blog-checking lines:</i></b> Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at <a href="http://thedaringkitchen.com/" title="http://thedaringkitchen.com">http://thedaringkitchen.com</a>! <br />
<a name='more'></a><span style="font-size: large;">Risotto</span><br />
<span style="font-size: large;"><b><span style="font-size: small;">Ingredients:</span></b></span><br />
<span style="font-size: large;"><span style="font-size: small;">5 c. low sodium chicken broth</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 T. olive oil</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">12 slices center cut bacon, cut into 1/2 in. pieces</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 leeks, white and green parts, thinly sliced</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 1/2 c. arborio rice</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">3/4 c. white wine (I just use Holland House cooking wine</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/4 c. fresh parsley, finely chopped</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 T. unsalted butter</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">3 T. freshly grated Parmesan cheese</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><b>How:</b></span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Bring the chicken broth to a simmer in a saucepan, then reduce heat to keep warm.</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Heat the oil in a heavy skillet over med-high and add the bacon. Cook until crisp, stirring occasionally. Transfer to a paper towel lined plate.</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Add leeks to the bacon pan and cook until soft, 4 minutes, stirring frequently. Reserve 1 T. for garnish.</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Add the rice to the pan, stir 1-2 minutes. Add wine and stir until absorbed, about 2 more minutes. Add broth by 1/2 cup<b> </b> and stir until absorbed</span><b><span style="font-size: small;"></span></b></span> repeating until rice is al dente and the sauce is creamy. This took me about 28 minutes.<br />
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Add the bacon, parsley, butter and cheese. Season with salt and pepper if desired.<br />
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Serve in Parmesan cups, or in bowls and top with reserved leeks and additional parsley if desired.<br />
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<span style="font-size: large;">Parmesan Cups</span><br />
<span style="font-size: large;"><b><span style="font-size: small;">Ingredients:</span></b></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 c. freshly grated Parmesan cheese</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><b>How:</b></span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Heat your oven to 350ºF and line a baking sheet with a silicone baking mat.<b> </b>Using a 1/4 c. measuring cup, arrange the cheese into 5 in. circles on baking sheet. Bake about 5 minutes until cheese is melted and bubbly. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> </span><b><span style="font-size: small;"></span></b></span><br />
<span style="font-size: large;"><span style="font-size: small;">Remove from oven and carefully transfer cheese (I had to use my fingers to lift it) onto the underside of a cup or muffin tin. Allow to cool. Fill with risotto and serve</span></span><br />
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<div style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;">Makes 4 Parmesan cups </span><b><span style="font-size: small;"></span></b></span></div><br />
<span style="font-size: x-small;">risotto adapted from <a href="http://freshandfoodie.com/2011/04/01/bacon-and-leek-risotto/">Rootie Tootie Fresh and Foodie</a> who got it from<a href="http://www.bonappetit.com/recipes/2011/04/bacon_and_leek_risotto_with_poached_egg">Bon Appetit</a></span> <br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com7tag:blogger.com,1999:blog-2291168598489928183.post-14966219176500339812011-04-13T06:57:00.000-04:002011-04-13T06:57:51.743-04:00Devil's Food Cupcakes with Chocolate Glaze<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-FCqdNi52fjw/TXdt5vnmwMI/AAAAAAAAAJY/mxvQUsemjgQ/s1600/IMG_2142.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://lh4.googleusercontent.com/-FCqdNi52fjw/TXdt5vnmwMI/AAAAAAAAAJY/mxvQUsemjgQ/s320/IMG_2142.JPG" width="320" /></a></div>If you've been reading this for a while, then you know about my "not picky" husband. Well here's some more of his non-pickiness....he hates buttercream frosting. Especially grocery store frosting, which I have to admit can be kind of foul, but he also hates my buttercream and pretty much every other kind we've ever had.<br />
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He does like ganache though, and this glaze looked like something he would actually eat! It's simple, and all you have to do is dunk the cupcakes in and BOOM, you're cupcakes are frosted. No worries about piping or applying the frosting correctly to be pretty. This cake and frosting is all about flavor. Since I made these for my daughter's birthday party I added some multi-colored jimmies to brighten them up.<br />
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And just as expected, B enjoyed the "frosting".<br />
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<div style="text-align: center;">makes 24 cupcakes</div><a name='more'></a><b>Ingredients:</b><br />
2 c. all-purpose flour<br />
1/2 c. unsweetened cocoa powder (I use Ghiradelli natural unsweetened)<br />
1 1/2 t. baking soda<br />
1/2 t. salt<br />
1 c. granulated sugar<br />
1 c. firmly packed brown sugar<br />
8 T. unsalted butter, room temperature<br />
2 large eggs, room temperature<br />
2 t. vanilla extract<br />
1 c. lukewarm water (I just ran it from the tap, using my fingers to judge temperature)<br />
1/2 c. buttermilk<br />
chocolate glaze (recipe follows)<br />
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<b>How:</b><br />
Preheat your oven to 350 F and line two 12 cup muffin pans with liners.<br />
<b> </b><br />
Sift (not whisk, it's best to sift if using cocoa) flour, cocoa powder, baking soda and salt into a medium sized bowl. Using an electric mixer with a paddle attachment, beat the butter, granulated and brown sugars together until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined. Add the flour in three additions alternating with the water and buttermilk. Beat on low until just combined, until no traces of flour remain, but do not over beat.<br />
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Divide the batter evenly among the muffin cups and bake until a toothpick inserted in the center of one comes out clean, 18-20 minutes. Cool in the pan on a wire rack for 5 minutes, then out of the pan and on the rack for 1 hour, until they've cooled completely.<br />
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Spoon glaze over cupcakes, or take the easy route and dip them into the frosting.<br />
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<span style="font-size: large;">Chocolate Glaze</span><br />
<span style="font-size: large;"><b><span style="font-size: small;">Ingredients:</span></b></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 c. heavy cream</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 T. light corn syrup</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">pinch salt</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">8 oz. semisweet chocolate, chopped</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><b>How:</b></span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Combine the first three ingredients in a small saucepan and simmer over medium. Remove from heat, add the chocolate and let it sit for 3 minutes. Then, stir using a wooden spoon until the chocolate has melted completely and the glaze is smooth. Let cool to room temperature and use immediately. </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Makes enough for 24 cupcakes</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: x-small;">cupcake and frosting recipe from Shelly Kaldunski's <a href="http://www.amazon.com/Cupcakes-Luscious-bakeshop-favorites-kitchen/dp/1416589007">Cupcakes</a></span> </span></span><br />
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<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com5tag:blogger.com,1999:blog-2291168598489928183.post-57600079797697396712011-04-12T07:17:00.000-04:002011-04-12T07:17:41.769-04:00The Elegance of the Hedgehog ~ book review<a href="http://www.amazon.com/Elegance-Hedgehog-Muriel-Barbery/dp/1933372605/ref=sr_1_1?ie=UTF8&qid=1302393947&sr=8-1">The Elegance of the Hedgehog</a>. Oh my. Where to start? I can't stand this book. The more I think about it, the more I dislike it.<br />
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Renée, a concierge in a ritzy Parisian apartment building is incredibly intelligent, but hides it from the rest of the world, terrified of being found out. Paloma, a 12 year old resident of the building in which Renée is the concierge, is also incredibly intelligent and afraid of being found out. She's also so fed up with her world of meaningless riches that she decides to set fire to her parents' apartment and then kill herself with an overdose of sleeping pills on her 13th birthday.<br />
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I had zero interest in reading this book, but my book club selected it as their first read, so I went along with it. I even spent money on this thing.<br />
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OK back to the book. Of course Renée gets found out, Paloma reveals her intelligence to Renée and they find in each other a kindred spirit. Along the way, though, the reader (at least this one was) is made to feel as though he/she isn't smart enough to be reading the book. Forgive me if I don't know what Phenomenology is. Forgive me if I don't give a crap if I don't ever know what Phenomenology is. I've read Tolstoy and I don't believe that I'm better than the average person for doing so. Both subjects take play somewhat important roles in the book, as Renée displays how intelligent she is through them, but seriously, how many people have read Anna Karenina? It's not that uncommon to have read it, is it?<br />
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A member of my book club says that she cried when she read the ending. I'm not going to reveal the ending for anybody who is willing to submit themselves to the torture that is this book, but I'll just say that my response to the ending was "oh". Then I shut the book for the very last time and I'm about to donate it to my local library because I can tell you right now that I am never reading this thing again.<br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com6tag:blogger.com,1999:blog-2291168598489928183.post-89276241762777321332011-04-11T07:29:00.000-04:002011-04-11T07:29:04.162-04:00Goat Cheese Stuffed Baby Bell Peppers<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-rjBwb0AFhJw/TXVWk_04-VI/AAAAAAAAAJQ/qfcK65G5fYA/s1600/IMG_2055.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh5.googleusercontent.com/-rjBwb0AFhJw/TXVWk_04-VI/AAAAAAAAAJQ/qfcK65G5fYA/s320/IMG_2055.JPG" width="320" /></a></div>I found out that my second box from <a href="http://www.washingtonsgreengrocer.com/">Washington's Green Grocer</a> was going to contain mixed bell peppers. I had planned on making stuffed peppers of some sort, hopefully a vegetarian one. Then I got my box and found these tiny beauties inside. <br />
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They don't exactly scream out, begging to be made into a main dish, so an appetizer seemed to be the way to go. I had seen a recipe for stuffed baby bells once, but the only ingredient I had was the baby bell peppers, so I just decided to wing it, and this is what I came up with.<br />
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The peppers are stuffed with a mixture of herbs, shallots and goat cheese. They're then roasted until soft and slightly blackened on the bottom and then enjoyed while still a bit warm. I took these to a playdate as treats for the mommies and they were a big hit. <br />
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<a name='more'></a><b>Ingredients:</b><br />
1 pint of baby bell peppers<br />
4 oz. goat cheese<br />
1 T. minced mixed herbs -use your favorites-I used thyme and rosemary<br />
1 T. minced shallot<br />
olive oil for drizzling<br />
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<b>How:</b><br />
Preheat your oven to 400 F. Wash and dry the peppers. Cut a slit down the center of each, lengthwise and remove seeds (the tops just popped off when I did this). <br />
<b> </b><br />
In a bowl combine goat cheese, herbs and shallots. Stuff into peppers and place onto a baking sheet LINED WITH FOIL (very important if you don't want any of the excess goat cheese to roast itself permanently into your sheet...which I may or may not have done myself....). Drizzle with olive oil and roast for 12-15 minutes or until the peppers are soft and the cheese has melted. Let cool about 5 minutes.<br />
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Devour!<b> </b><b> </b> <br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com6tag:blogger.com,1999:blog-2291168598489928183.post-37602250352924360922011-04-08T07:16:00.000-04:002011-04-08T07:16:48.534-04:00Pea and Arugula Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-SUHAZQOdHEs/TYkKNXJYafI/AAAAAAAAALc/hUxQbsIisdw/s1600/IMG_2440.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh3.googleusercontent.com/-SUHAZQOdHEs/TYkKNXJYafI/AAAAAAAAALc/hUxQbsIisdw/s320/IMG_2440.JPG" width="320" /></a></div>I received two large (12 or so ounces each) bunches of arugula in my <a href="http://www.washingtonsgreengrocer.com/">Washington's Green Grocer</a> and I was at a loss. B isn't exactly a huge fan of all things bitter and I couldn't imagine that the baby lady would be either, so I went onto facebook and begged my friends for ideas. I received several suggestions, one of which was an easy pasta dish found <a href="http://www.marthastewart.com/recipe/creamy-pasta-with-peas">here</a> on Martha Stewart's website.<br />
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I loved the fact that this recipe had a bunch of peas in it because the tiny one eats those on occasion, and B is a huge fan. When we traveled to Ireland, he was ecstatic about "mushy peas" being on the menu at all the restaurants. I told him that he was eating glorified baby food....<br />
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Anyway, I wouldn't call this recipe a winner for my household as I believe B called it "butt weed" at one point, but I enjoyed it. I liked the occasional bit of bitterness and the brightness of peas (this sentence sound so pretentious) and of course I loved the pasta. But who doesn't like pasta...oh yeah, my daughter! I can't get over it.<br />
<a name='more'></a><b>Ingredients:</b><br />
1 lb. rotini pasta<br />
1 10 oz. package frozen peas<br />
3/4 c. heavy cream<br />
1/3 c. vegetable broth<br />
3/4 c. grated Parmesan cheese<br />
1 T. pine nuts, toasted<br />
5 oz. arugula with tough stems removed, chopped<br />
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<b>How:</b><br />
Add pasta to a large pot of salted, boiling water and cook according to the packages instructions. One minute before the pasta is done, add the frozen peas. Drain and return the pasta and peas to the pot.<br />
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While you're cooking the pasta and peas, combine the cream and vegetable broth in a large skillet. Simmer until slightly thickened, about 5-8 minutes and then stir in the Parmesan cheese until it melts.<br />
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Add the sauce to the pan with the pasta and peas. Add in the toasted pine nuts and chopped arugula and season with salt and pepper if desired. Toss and serve.<br />
<br />
<span style="font-size: x-small;">adapted from <a href="http://www.marthastewart.com/281973/creamy-pasta-with-peas">this recipe</a></span> <br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com6tag:blogger.com,1999:blog-2291168598489928183.post-29253513670895102942011-04-07T07:00:00.000-04:002011-04-07T07:00:14.612-04:00Chocolate Mint Pudding<a href="https://lh5.googleusercontent.com/-czMqm171Zzg/TYDP82Sl0fI/AAAAAAAAAJk/tuGaBpOwuOc/s1600/IMG_2346.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh5.googleusercontent.com/-czMqm171Zzg/TYDP82Sl0fI/AAAAAAAAAJk/tuGaBpOwuOc/s400/IMG_2346.JPG" width="266" /></a><span style="font-family: Georgia,"Times New Roman",serif;">Before a few days ago, I never even considered making pudding. I have nothing against using Jell-O brand cook and serve at all. It easy and just takes a little bit of time and stirring. But then the other day I thought that I should make banana pudding, you know, the one with the Nilla Wafers on top. But lo and behold, I didn't have any Nilla Wafers, or banana flavoring and I also didn't have the 4 hours the recipe said it needed to chill. I wanted something sweet and I wanted to eat it that night.</span><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"> I began a massive search of the internet for pudding recipes and ended up on Martha Stewart's plain chocolate pudding. But then I got to thinking that mint would go well in there and, as I've been on a mint kick lately, peppermint whipped cream wouldn't be terrible either. And so we have Chocolate Mint Pudding with Peppermint Whipped Cream!</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">serves 4</div><a name='more'></a><div style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:</b></div><div style="font-family: Georgia,"Times New Roman",serif;">2/3 c. sugar</div><div style="font-family: Georgia,"Times New Roman",serif;">1/4 c. cornstarch</div><div style="font-family: Georgia,"Times New Roman",serif;">1/4 t. salt</div><div style="font-family: Georgia,"Times New Roman",serif;">1/3 c. unsweetened cocoa powder</div><div style="font-family: Georgia,"Times New Roman",serif;">2 1/2 c. milk</div><div style="font-family: Georgia,"Times New Roman",serif;">4 large egg yolks</div><div style="font-family: Georgia,"Times New Roman",serif;">2 T. unsalted butter, cut into 8 pieces</div><div style="font-family: Georgia,"Times New Roman",serif;">3/4 t. vanilla extract</div><div style="font-family: Georgia,"Times New Roman",serif;">1/4 t. peppermint extract</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Peppermint whipped cream (recipe follows) </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>How:</b></div><div style="font-family: Georgia,"Times New Roman",serif;">In a medium saucepan, but not over any heat, whisk together sugar, cornstarch, salt and cocoa powder. Gradually whisk in milk, taking care to dissolve cornstarch. Do this by using a rubber spatula to scrape the edges of the bottom of your pan. Whisk in the egg yolks.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Cook over medium, whisking constantly until you see a large bubble form. Reduce heat to low, still whisking and cook 1 minute. Remove from heat and immediately pour through a fine mesh sieve into a bowl. Stir butter, vanilla and peppermint into the hot pudding.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Place plastic wrap directly on surface of pudding (or just cover the pan if you're one of those people who loves pudding skin). Chill for at least 2 hours. Whisk again before serving and top with peppermint whipped cream.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Peppermint Whipped Cream</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;"><span style="font-size: small;">Ingredients:</span></span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1 c. heavy whipping cream</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1/4 c. granulated sugar</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">3/4 t. vanilla extract</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">1/4 t. peppermint extract</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><b>How:</b></span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">Chill a mixing bowl and whisk attachment until cold. Whisk cream on high speed for 4-5 minutes or until thickened. Add sugars and extracts and beat again on high for about 1 minute. Serve.</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-small;">pudding recipe adapted from <a href="http://www.marthastewart.com/recipe/vanilla-or-chocolate-pudding">this Martha Stewart recipe</a></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="javascript:window.print()">Print Page</a></div>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com8tag:blogger.com,1999:blog-2291168598489928183.post-56927688597057692062011-04-06T07:05:00.000-04:002011-04-06T07:05:35.551-04:00Roasted Potato and Fennel Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-ZuU_a8-ATU8/TWsWohptRpI/AAAAAAAAAI0/20i70eo8qqo/s1600/IMG_1618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://lh3.googleusercontent.com/-ZuU_a8-ATU8/TWsWohptRpI/AAAAAAAAAI0/20i70eo8qqo/s400/IMG_1618.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div>Winter is just about to let go of my area and allow spring to take over, and for that reason, I'm getting all of my hearty soups in while I can. I look forward to spring, but with it comes the lack of desire to make thick, hearty soups. I know I won't be tasting them for a while, so I make a lot of soups come February and March. I made this one last month, but just haven't gotten around to posting it yet. <br />
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There's something about this soup that I just love. I think it's because it's not just another "loaded baked potato" soup, with cheddar and bacon sprinkled on top. It could also be that I adore fennel.<br />
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The first time I really found fennel was in a fennel slaw on top of salmon at my favorite restaurant, and I've been hooked ever since. So when I saw this combination of roasted potatoes and fennel I jumped for joy, and jumped into the kitchen ready to cook. <br />
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<b>Ingredients:</b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">4 lbs. red potatoes, unpeeled and quartered</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">1/4 c. plus 2 T. olive oil</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">3 cloves minced garlic</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">1 T. salt</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">2 t. black pepper</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">4 medium yellow onions, chopped</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">3 c. chopped fennel bulb (2 bulbs)</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">12 c. chicken stock or water (I recommend chicken stock)</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;">1 c. heavy cream</span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;">chives (optional)</span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;">cheddar cheese, shredded (optional)</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b>How:</b></span></b></div><div>Preheat the oven to 400. In a large bolw, toss the potatoes with 1/4 c. olive oil, garlic, salt and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.</div><div><br />
</div><div>Saute the onions and fennel with 2 T. olive oil in a large stockpot on medium heat until translucent, 10-15 minutes. Add the roasted potatoes (including scrapings) and the stock or water. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Chop coarsely in batches in a food processor. Add salt and pepper to taste. If you choose, sprinkle with chives and cheese. If the soup has cooled, reheat and serve hot.</div><div><span style="font-size: x-small;"><br />
</span></div><div><span style="font-size: x-small;">~adapted from The Barefoot Contessa Cookbook by Ina Garten.</span></div><br />
<a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com2tag:blogger.com,1999:blog-2291168598489928183.post-51596042563047942122011-04-05T07:19:00.000-04:002011-04-05T07:19:30.086-04:00Triple Chocolate Fudge CookiesI was going to a girls' afternoon and wanted to take something wonderful and somewhat easy since I didn't have a lot of time. Chocolate chip cookies sounded perfect, but I didn't want to make from the recipe off the back of the bag. I opened up Sherry Yard's <i>The Secrets of Baking</i> and found her chocolate chip recipe, but then on the next page there was this recipe. Triple. Chocolate. Fudge. Cookies. Winner! It's a cocoa based dough, with bittersweet and white chocolate chips throughout. I normally hate white chocolate (it's NOT chocolate!) but it complements the bittersweet chips very nicely. I used Ghiradelli chips and I think the quality made a difference in the flavor of the white chocolate, but who knows. Maybe my tastes are changing and I'm opening up to a whole new world of sweets...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_sgCvQQ4OgQc/TUa7Wo_ilEI/AAAAAAAAAFk/XQxdiKg5FUA/s1600/IMG_1206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_sgCvQQ4OgQc/TUa7Wo_ilEI/AAAAAAAAAFk/XQxdiKg5FUA/s320/IMG_1206.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Makes about 3 dozen cookies</div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;">1 1/2 c. all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">2 T. unsweetened cocoa powder</div><div class="separator" style="clear: both; text-align: left;">1/2 t. baking soda</div><div class="separator" style="clear: both; text-align: left;">1/4 lb. (1 stick) cold unsalted butter, cut into 8 equal pieces</div><div class="separator" style="clear: both; text-align: left;">1/2 c. plus 2 T. sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 c. plus 2 T. tightly packed light brown sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 t. salt</div><div class="separator" style="clear: both; text-align: left;">1 t. vanilla extract</div><div class="separator" style="clear: both; text-align: left;">1 large egg, at room temperature</div><div class="separator" style="clear: both; text-align: left;">1/2 c. white chocolate chips</div><div class="separator" style="clear: both; text-align: left;">1/2 c. bittersweet chocolate chips.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>How:</b></div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 350F and place rack in the lower third of the oven.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine the flour, cocoa powder, and baking soda in a medium bowl.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Using an electric stand mixer with a paddle attachment, cream the butter on medium speed until pale yellow, about 2 minutes. Scrape when needed. Add the sugar, brown sugar, salt and vanilla. Cream on medium until it is smooth and lump free, about 1 minute. Scrape again.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the egg and beat on low for 15 seconds or until fully incorporated. Do not overbeat!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">On low speed, add the flour. Beat until just incorporated, 15 to 30 seconds. Add the chocolate chips and mix until incorporated.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Line two baking sheets with parchment paper. Spoon the dough by heaped teaspoons 2 inches apart onto the prepared baking sheets. Bake one sheet at a time for 12 to 15 minutes or until the cookies look dry. Remove the baking sheet and carefully slide the parchment paper onto a work surface. Wait at least 5 minutes before digging in.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">TIPS-pay attention when this says to not over mix the flour, as that can start to develop the gluten and make your cookies taste floury. Also, as soon as the cookies look dry, take them out. If they're glistening a little on top, let them cook another minute and keep checking. These cookies overbake quickly but if you catch them at the right time, they are soft and gooey. Delicious!</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;">~Original recipe from The Secrets of Baking by Sherry Yard</span></div><div class="separator" style="clear: both; text-align: left;"></div><a href="javascript:window.print()">Print Page</a>Laurenhttp://www.blogger.com/profile/00229337215989691279noreply@blogger.com6